HomeMy WebLinkAboutZurich Herald, 1951-02-22, Page 71
ocou .\:C,'C�,iNS.
I !L,n't fc it alts(. on 110,1
f(• ;Ce1 in'I'll ht 114,g.,
th.i:; ulcth(ul
11.1, arllUUS,:!9 nrleh in:erevt :sunlit
my frim,. ,. .• 1 ;1)ottcd it :t
temp& o t; c. that 1 ju-t
-cannot-cannot re !,<t^-1arug it etlung.
First :C o•i,;' ' •
Adams, a;
and. '1'ribtr,t,
widely-reau !.tel
till uitlnists ;Eh ti`,:
is his w"115:!1
eeactly as :
Hey, Chubbies, I have just the
thing for you—a two-day diet that
will knock off eight pounds. But
remember, there's 'no variation, no
salt, no pepper and not even the
thought of a cocktail. You can
stand it for two days, can't you?
This is what you eat: Breakfast --
two soft boiled eggs and a cup of
black coffee; lunch—alt the broiled
steak you can put away and black
coffee; dinner—a dish of half a
dozen stewed prunes. Bear in mind
that your eggs must have no salt,
no pepper, and the same goes for
your. steak. The diet is based on a
chemical reaction, so don't go add-
ing a piece of toast, a salad, a can.
ape. Stick to the items listed for
two days. Average weight loss is
eight pounds. 3f you don't drop
the maximum, your stomach will
enjoy the rest. anyway.
Cleaning out some cupboard
drawers the other clay I carne across
a copy of at; old Toronto news -
\plain thin
Minneapolis Star
one Of the 11l(,s:
frequently -quoted
• business. So here
• shedding recipe,
,c•au'0ci.
1
pits the rising title of quick :tad easy
dinners our habits must change in
a •talc of emergency.
1 i we are. going to make the
shrinking food dollar do they job
o]' keeping the nation strong, 'then
Igen and women, both, must give
more thought and time to feeding
their families.
tall: about the .sten first.
Husbands trust be educated in cur-
rent food costs. Elly father used to
say, "'What's good to eat, a pian
should Have." T•Cc meant thick steaks
turd chops.
But few sten today can have
those things often, :fake there shop-
ping and they will get their eyes
opener. Then they'll stop expecting
women to serve the sane kind of
meals for the same budget as be-
fore,
I did that with my 26 -year-old
son. lie's a, big eater and had no
conception of the jump 'in food
costs, But the learned the hard way
—at the butcher's counter, Now he
says, "Okay, Ma, you win, I'd
rather have a big hamburger than
a little steak at any time."
I think there should be a fam-
ily conference every night on he..
next day's meals, Let risen realize
in advance what can and cannot
he done with the food budget.
Let's trot fool ourselves. The
budgeteer's job of feeding a fam-
ily adequately is getting tougher
day by •day..The time has passed
when a woman can dash home from
Beth Bailey McClean—She shops the butcher caste "the same
v'ay I ',vculd windoic- shop for shy nen' sprint outfit."
;,aper. A food -tor(' advertisement
caught my eye and, that evening,
I handed it t,. the matt of the
]rouse without comment,
"Read 'err and weep." he said,
after scanning the different items,
"that must has; been twenty-five
or thirty years ago. When i showed
hire the date of the paper- Tann-
ary, 1941, or just a bit over ten
years ago--iic could hardly credit
it. And it does sevni hard to believe
that only that comparatively short
time back, we were offered foods
such as the following.
Fresh Lalitli ('hops, Loin, 25 cents
Per pound; fresh Iamb (lions, Rib.
29 cents per pound: fresh Lamb
Chops, Double Loin, 35 rents per
pound; fresh 1.antb Front, 17 cents
Per pound; Sugar -cured :moketl
Ham, half or whole, 25 cants per
pound; fresh Roasting Chickens:'
25 cents per pound; fresh Capons,
28 cents per pound; fresh Boiling.
Fowl, 21 cents per hound; Rump
Roast Beef, 25 cents per pound;
Prime Rib *toast lleef, 25 cents per
pound; special thick Sirloin S;en'..
32 cents a pound; reef ' l'endo:doh:,
59 cents per pound.
i t:
There were plenty more items,
just as temptingly priced. but 111
desist before 1 have you all feeling
too sorry for yourselves. "Read 'cut
and' ;reel)," indeed! However, to.
day's prices are today's prices and,
by all accounts likely to go even
higher: there doesn't seem to be
much we can c.o about it except
• keep stretching that food budget
till it groans; cvbich might be a
good time to itas- •along to 'you
some advice on the subject from
the noted housekeeping expert,
Beth Bailey McLean, who writes
114 follows:
F,vcrybody ntan.s an easy answer
to rising food prices.
There isn't any, The quicker we
get that straight the sooner we
i1ay get realistic abort the shrink-
ing food dollar.
Let's face it. The practical an-
swer has a touch of austerity, Here
it is without any meringue—more
Production, less spending money,
and more time in the kitchen.
T know that from experience ,and
illy grey hair testifies to how many
years 1 have lived through. Yes.
1'11 adroit riiort: time in the kitchen
mends fantastic today, But clew•
the office or a card game and run
up a meal just before her husband
gets home. At least, not unless she
has an elastic budget. Any good
100111 that can be thrown together
in a few minutes is hound to cost
a lot more than one which takes
planning and careful preparation.
As the food dollar buys less, more
tithe is needed to market. It is
possible to keep the nutritional and
taste standards up to normal with
less money, but only by a thorough
study of all food valttes on sale.
I just returned •from visiting a
modern market where all meats
are butchered beforehand, wrapped'
in cellophane and displayed in an
open refrigerator case. narked for
weight and price. ']'here. were 66
kind and ruts in that case. •
I spent a full half hour shopping
that case. the same way .1 world
wi idi w shop for my new spring
outfit. '.Chat's what we all must do
---shop the butcher's case to find the
kind and cut which v.111 be the hest
fur our budget, taste, nerd of variety
and cooking ability,
If you see an unfamiliar cut that.
kooks good and is reasonable, learn
how to coole it before you get the
stove hot. Don't gamble. with your
skittisih food dollars, .ignorance of
modern coolciug• methods that con-
serve food values is costly,
Our tray of life is changing un-
der the pressure of a world crisis.
That means many. of our fixed.eat-
ing habits and inherited food pre -
Veterans Eye Girls' Gowns --It could have been a dream, so
(:)rva C. Craven reached out to touch the ruffle on the
dress of the lovely vision before him. The model was real, as
was the dress, both part of a special 'fashion show held for
wounded veterans and servicemen at the'I3otel Pierre.
judices must do a facie -out if good
eating is to survive.
Go find recipes for the more
'abundant and therefore cheaper
foods even though you have rarely
used thein, Learn how to prepare
good dishes using the humble lamb
shank, the, oxtail or veal knuckle.
Tale a flier in meals planning by
• using kidneys, heart, tripe and other
'meat specialities that cost less but
. carry their full quota of .nutrition
and potential 'fine flavour.
'1' *•
Don't worry too much about the
menfolk, After • a few educational"
trips to the . anarket with you • they
will lose some of their attitude about
what they will and will not eat.
Furthermore, many of them -do eat •
these foods at their restaurants at
lunch time and seem to like theta.
Better ask the restaurant how to
cook thein. -
Does this practicality of mine
sound uninspired when civilization.
is being threatened? Well, 1 can't
help getting more and more practi-
cal as the news gets worse.
You see, T don't excite easily.
Metal He Discarded
Was "Stainless Steel"
Thirty -Five years ago- a Walton
(near Chesterfield) pian' named
Harry Breathy discovered stain-
. less steel, a product for which Bri-
tish industry is world-famous.
'We see it everywhere, use it for
every kind of domestic cutlery, for
modern ftirniture. Modern precision
engineering would not be possible
without it,
Staiulcss steel contains twelve per
cent of chromium. Harry Erearley,
stumbled on it while he was cxperi-.s;
mentiug in the production of steer;..
for quite a different purpose.
De grade one batch containing..:
fourteen per cent of chromium, a'
larger quantity than had ever been
tried before. The result was not
what he was looking for, so the
• steel was thrown away in a corner
of the laboratory.
A fortnight later one of his as-
sistants noticed that this steel was
still bright and causally mentioned
this fact to Brearlev,
Immediately 'Fit•carley picked it
up and cxanfined it. He made ex-
periments with it and found that
it was not ,,,91113,' rustless but im-
mune to the action of acid.
•It was at once recognized that a
• sensational new steel product had
been discovered ---a discovery that
was soon to make :t,.rearley director
of several steel firms.
The stainless quality, that is the
freedom from rusting, was found
to be due. to the chromium .being
dissolved throughout the steel, and
to produce freedom from rusting
there must be at least nine per cent
of chromium iu solution.
Since :t]reat'ley's discovery a nunr-
bcr of new alloys have been devel-
oped to resist certain conditions to
which machinery is exposed in in-
dustry.
.These new alloys contain tung-
sten, manganese, and copper, but
the whole class is based on the
rust -resisting character of the ori-
ginal stainless steel,
Aircraft manufacturers have made
great use of this one -hundred -per-
cent British product,
Stainless steel was first used for
the exhaust •valves of aeroplane
engines to prevent scaling at high
temperatures. It is nolo used for
many of the component parts.
Its high polislr is an added factor
in the prevention of rusting. The
smooth surface prevents the lodg-
ing of pieces .of dirt which would
attract and hotel moisture.
Stainless steel behaves in a
strange way With certain acids.
Normally it is acid -proof, but when
citric acid and acetic acid are in
their .pure state they will bout at-
tack it.
But when present in natural pro-
ducts the citric acid in lemons and
the acetic acid in vinegar have no
corroding effeCi5 on o'nl' stainless
steel cutlery, _
Semi#0"Ibr/hi
A complete step-by-step
manual for Chuck -raisers
Send today for your PZLB copy of this helpful new leaflet. It's parlGed
with valuable feeding Ind management this . , , to help you raise chicks
that lite to lay! This 15 the first in tate new, better.than•ever series of
Pul.O-Pep Poultry Bulletins, It's' Pree!
Feed Service Division,
/s, The quaker oats Company of Canada limbed
Peterborough, Ontario,
Want some gooc advice about
how to nial;e Stu•e of bottntiful crap:;
11141 year? 111 right. here it is.
r, 5, •
• "On the day when tate seed breaks
through the ground. say a prayer to
the Goddess of Field Mice and
other Vermin that might itarnt your
grain." * k *
Let me hasten to explain that
this advice does NO J' come from
our Agricultural Experts on ^Capitol
Hill or Queen', Park, It is from
what is supposed to be tite oldest
Tarin Bulletin in existence—a 3700 -
year -old document recently un-
earthed by archaeologists working
in Iraq.
The ancient -Bulletin told the
farmers of that bygone day how to
sow their crops, Trow to irrigate,
how to harvest and—as already
stated --what to do about the ver-
min problem. It was discovered
near Nippur, in Iraq, and was writ-
ten in cuneiform script on a clay
tablet. The language is Sumerian,
"which can be translated by only. a
dozen or -so scholars M all= the
world. So far as 1 know the com-
plete text hasn't been published as
yet; but here are some of the high-
lights.
* *
Seeding, of course, was mostly by
hand in those tinges; so "Keep an
eye on the gran who puts in the
seed, and have hint put the seed in
the ground uniformly two fingers
deep," advises the Bulletiu.
*
Still, t can't have been all hand-
work because, in another . section,
the Bulletin tells of a seeder; which
seems to have been a plough with
an attachment which carried tate
seed from a container, through a
narrow funnel, down into the fur-
row. g:* - q:
They seem to have had four
different types of furrows, but there
is no information, so far, as to the
exact nature of each. But the fann-
er was told to plough eight furrows
to each strip of nineteen -and -a -half
feet of ground.
* '1 *
Naturally-, in that sort of climate,
irrigation was highly iinge Fant;
and the Bulletin says that "it is -thee
to irrigate when the grails: has
grown so that it fills the narrow
bottom of the furrows" The farmer
was also advised to take great care,
when the grain was ready for har-
vesting, that it didn't bend under
it's' otivn weight,
, 5
The Bulletin concludes with a
piece of advice which is just as alive
and useful today as it was almost
four thousand years ago. "Cut your
grain at the right moment" the Su-
merian farrier was told. Just how
to tell when the precisely right mo-
ment arrives isn't explained. Prob-
ably the Iraq grain raiser had to
figure that out for himself—even as
you and I.
T *
we all gene,(', and tio_t-aria., of
square miles of our Canadian bush.
laud prove, But according to the
Agricultural News our frre ts' have
ars enemy even more deadly than
fire, and infinitely more difficult to
fight against. 'Ili, enemy is the
gigantic army of forest insects
which destroy millions of cords of
our precious and fast-da:incl!i•ng
timber every year.
5
tiere are just a few example.: of
the damage that has alreazdy been
dune.
The spruce buduorm has a.tac'k-
ed 300,000 square pules of forest
land in Canada in what is consid-
ered epidemic proportions. Itt the
last 10 years this insignificant look-
ing caterpillar cost the comma. -
12,000,000,000 cords of wood.
s!
In the sane! 10 -year period the
spruce saw fly destroj ed 1.000,000,-
000 cubic fee of timber over an area
of 150,000 square miles. The birch
dieback infected some 300,000
square miles—an area as large as
New Brunswick, Nova Scotia, Al-
berta and Prince Edward • Island
combined. Recently, a warning was
issued by the Ontario Department
of Lands and Forests that the forest
tent caterpillar will be more wide-
spread in the province this year.
t:! >~
The federal government, provin-
..ciar forestry departments and pri-
vate industries have done consider.
able work fighting this menace.
Forest insect laboratories have been
built. Infested areas have been
sprayed with insecticides from the
air. Proper forest management is
being taught.
rt
But the battle is just beginning
and every Canadian should be pre-
pared to pitch in and share in the
protection of one of the richest
natural resources he possesses. One
way is to report to the nearest
forestry official any new infestation.
Another is to support such legisla-
tion as the Canada Forestry Act
which will pet -mit closer co-opera-
tion between federal and provincial
forest services.
SAWA SAgi.ES
ANC entered her so she could meet
Forest fires are bad enough, as J some of her Society sisters." y
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11