HomeMy WebLinkAboutZurich Herald, 1953-04-30, Page 2Let's Do It Ourselves
Far too long have the farmers
of Ontario been looking to one
government or another to take
care of the business end of their
business for then. They could
do a better job themselves.
The federal government has
lost the British markets for Can-
adian farm surpluses; the Am-
erican government is slapping
embargoes on dairy imports;
the Ontario government is let-
ting edible oils take the place
of dairy products.
Prices are slipping, markets
are shrinking, surpluses are ac-
cumulating. It is obvious that
somebody has to do something
to prevent a further slump.
And yet, instead of urging
their leaders to go all out for
marketing schemes for their
milk and eggs and beef, farm-
ers keep sniping at the one or-
ganization that is trying to do
a job.
20 or 22 Cents?
A little over two months ago
the Hog Producers Marketing
Agency started operations. Is it
reasonable to expect a bunch of
farmers to go into Big Busi-
ness with the same knowledge
and experience that maybe the
president of a large meat pack-
ing company took years to pick
up? Will they not be permitted
to• find their way without some-
body yapping at their heels?
Instead of debating whether
20 or 22 cents per hog is too
high a handling f e e, farmers
should encourage these men who
have stuck out their necks and
are devoting their time and en-
ergy to the benefit of all,
The experience collected in
getting the first large-scale prov-
ince -wide undertaking establish-
ed should be helpful for future
schemes which are bound to
come.
New Markets
With the new legislation per-
mitting the manufacture and
sale of edible oil imitations of
dairy products on the books, it
is almost imperative for dairy
farmers to find new outlets for
their surpluses.
To begin with, it might be
wise to put the plan of Everett
Biggs, Dairy Commissioner of
Ontario, into action. The three
main points of Mr. Biggs' plan
are 1) zoning of the province,
2) pooling of all milk, 3) pay-
ment by grade instead of des-
tination.
All trucking, of course, would
be producer controlled.
The scheme would be built up
very muse along the lines of the
Scandinavian co-operatives, e.g.
in Denmark 80 - 90 per cent of
all dairy and meat products are
processed and marketed by pro-
ducer owned factories and whole-
sale eo-ops.
At the start these co-operatives
had to overcome considerable
difficulties, mainly caused by the
"rugged individualism" of the
farmers. The turning point came
only after the farmers decided
to give up a little bit of in-
dependence for a whole lot of
security and accepted the prin-
ciple of binding contracts.
Initiative Needed
They are organized by com-
modity groups under one strong
over-all organization, which re-
presents them when dealing
with the government, industry
or the export trade.
Due to the size of the coun-
try the situation in Canada is
somewhat diffierent. The struc-
ture would have to be set up by
provinces under one national
organization.
The necessary legislation will
have to be worked out through
co-operation of the federal and
pr o v i n c i a 1 governments. The
next step would be the estab-
lishment of provincial and even-
tually national marketing agen-
cies with their own sales repre-
sentatives in overseas countries.
The Canadian farmer is as
good, or better, a producer as
any of his cousins on the land ,
in other countries. There is no
reason why he should not equal
them also when it comes to the
distribution of his products.
What is needed is the initi-
ative of the f a r m leaders to
bring together the producer as-
sociations, the co-operatives and
the credit -unions to design a
blue -print for co-operative ac=
tion.
This column welcomes sug-
gestions, wise or foolish, and al]
criticism, whether constructive
or destructive and will try to
answer any question. Address
your letters to Bob Ellis, Box 1,
123 - 18th Street, New Toronto,
Ont.
CAREFUL WITH THAT TRACTOR!
Statistics indicate that 60 per cent of the fatal accidents on
fares are caused from improper use of the tractor. J. L. Thompson
of the Swift Current Experimental Station advises accidents can be
reduced to a minimum by carefully observing the following safety
rules: -
1. Do not allow young children to operate a tractor.
2. In hitching, do not stand on the ground between the shov-
ing tractor and the implement. Always block up the hitch
and use a hook to align tractor drawbar.
3. Let the clutch in slowly when going up a hill, or starting
off in' high gear.
4. Stop the power take -off when getting off the tractor.
5. Keep the safety shield over the power take -off assembly.
6. Stay on the seat when the tractor is in motion. Stop to
adjust levers or employ hydraulic controls.
7. Never allow passengers on the tractor.
8. In high gear, apply both brakes evenly when a quick stop
has to be made. Uneven braking causes tipping at high
speed.
9. Never change the hitch point above the axle centre line.
Always use the drawbar.
10. On heavy loads engage the clutch slowly or the front end
may come up.
11. Wait until the tractor stops before dismounting.
12. Stop the motor before filling the fuel tank; also avoid
spilling fuel' on the hot motor.
13. Throttle down the motor when turning a corner, applying
the brakes, or going over rough ground.
14. Allow a boiling radiator to cool down before removal of
the cap for inspection,
15. In changing tires always use the proper blocking to pre-
vent tipping.
16. Keep the steering mechanism and tires in good shape,
and front wheels aligned on highway travelling.
17. In hilly countries use a red flag on a high pole to warn
motorists.
18. When travelling on highways at night use the proper
lighting in both front and rear.
Safety pays in time and lives. By observing these simple rules
»a life may be saved.
Kid Quartet—Kids in quads are as rare as quadruplet children,
according to veterinarians commenting on this unusual group,
flora on the farm of Lloyd M. Collins their mother, a twin, prey.
iously gave birth to quads in 1952.
Lady At Her Loom—Sliding her shuttle across the raceway of her
handloorn is Mrs. Robert Auxier. $he weaves clothes for herself
and her husband on the machine, In this picture she is weaving
a banner to be used in a/Chautauqua ceremony.
Make Your Own
Manure, well rotted or other-
wise, makes the best fertilizer
but it is scarce and getting
scarcer, We have, however, a
very good substitute in humus.
This is simply the refined and
garden name given to well rotted
vegetable matter such as leaves,
grass clippings, weeds and even
clean garbage, like orange rinds;
potato peelings, carrot tops, corn
husks, etc. The experienced gar-
dener never throws these in the
garbage pail or incinerator. He
piles them in a heap at the back
of the garden behind some shrub-
bery. Over each new layer he
spreads some fine soil. Once in a
while he will fork the pile over
to mix and he will wet it thor-
oughly. The vegetable matter soon
ferments and rots and the -whole
mixture becomes fine rich loam
which is a wonderful material to
dig into any type of soil and es-
pecially heavy clay or light sand.
A little chemical fertilizer spread
over the pile, will further enrich
it. If there is no place for a
humus
pile one can simply bury
all this refuse directly in the
garden. The old ,,gardener will
not throw anything away that
Will rot.
For A Big Show
Lack of time or money are not
good reasons for not having
even a big show of flowers. It is
amazing what one can grow with
a minimum of effort and expendi-
ture. And where grounds are
very large, as around a summer
place or farm for instance, a
big show is' also easily possible.
The best plan, in any of these
cases, is to stick to things like
petunias, nasturtiums, cosmos,
marigolds, zinnias and similar
plants which are not only easily
grown but which also will bloom
steadily for weeks. With only
little care at first these will prac-
tically look after themselves. It
is best to have solid beds of one
flower, though not necessarily
the sante color, for the showiest
results. A tong bed of petunias
about three feet wide, will set
off any driveway, and roughly
circular beds of zinnias, mari-
golds or some of the smaller
things, will make a wonderful
show. Then for the smaller gar:
den there are all sorts of tiny
flowers, like alyssum, portulaca,
poppies and similar flowers which
thrive even in poor soil and once
well started will crowd out the
weeds and go on blooming until
fall.
Top Quality
'i'o have tender, crisp, veget-
ables, they must be growhi quick-
ly, with no check, To get this
quick growth they should have
a little stimulating chemical fer-
tilizer, regular cultivation, thin-
ning if necessary and watering.
And there is something else,
which is most important. Every
vegetable come to a stage when
it is at the peak of its quality,
and then passes beyond. With
some things like green beans,
peas and corn, this peak is over
LOGY, LISTLESS,
OUT OF LOVE
WITH .IFF?
Thee wake up your liver bile ..
jump out of bed nem' to go
late not worth Living? it may be the lived
it's a foot! If your liver bile is not -Rowing
freely your food may not digest .. , goo
bloats up your stomach , . , you feel on.
abated and all the fun and s erkie go out
li%s. his when you need pmild __ggentle
darter Little Liver pills. You see 'Cartore
1p stimulate your liver bile till once again
flit is
pouring out eta rate of up to two pinta e
day into your digeative tract. This should
tis you right up, make you feel that happy
days are here again. So don't stay sunk get
Portent Little Liver faille. Always have them
era hand. ,
? a few days. One day the veg-
kitables are crisp tender and
`Svveet. A few days later they be-
gin to get tough. If one plants all
.the seed at the same time and of
.tiie same variety, then that peak
over in a very short time for
X11. Even with slower maturing
(things like carrots, beets and cab-
bage, the same rule holds true
Iiiiiough these things will be high
e'I'ass eating for several weeks.
To spread out the harvest we
simply spread out the sowings al
least two weeks apart from the
first thing in the spring until late
June or even July in some parts
of Canada. We can spread the
season still further by using
early and late maturing varieties.
SOME TYPES YOU SEE
THROUGH. A WINDSHIELD
XABLE,Jara TALKS
If your fancily is fond of ports
chops—and most families are --
here's a method of handling them
that's bound to meet with en-
thusiastic approval. Just try It
and see if I'm not right.
PORK -CHOP PLATTER;
Spread thin coating of prepared
mustard on - .
6 lean pork chops
cut 94 -inch thick
Put in paper bag . ...
xi. e. flour
1 tsp. salt
1;t tsp. pepper
Shake chops in bag to coat with
flour.
Brown in .. .
2 tblsp. melted. fat
Place chops in baking dish and
porn: over then . .
1 can (101/2 oz.)
chicken rice soup
Store in refrigerator until oven
time.
Cover and bake in 350° oven
40 minutes. Serve 6.
Serve with Scalloped Toma-
toes and Corn: Combine in cass-
erole canned tomatoes, whole
kernel corn, onion, green pepper
and seasonings; top with crumbs
and bake in 350° oven 40 minutes.
. a: *
CHICKEN CASSEROLE
Brown .. .
tie lb. pork sausage
Add. and brown lightly ..
!z c. chopped green pepper
.uy c, shopped onions
Remove from heat.
Blend in .
14 C. flour
qi tsp. salt
Add .
2 e. chicken stock
1 c. light cream
c. chopped, pitted
black olives
e. parsley sprigs
Cook until thickened, stirring.
Add..
3 e. cubed, cooked chicken
Pour in casserole and top with ...
7 c. buttered bread crumbs
Garnish with more olives.
Refrigerate until oven time. Bake
in 350° oven 45 minutes. Serves 6.
k
*
FRANKFURTER CASSEROLE
Melt . .
2 tblsp. fat
Saute .. .
1/2 c. clopped onions
Success Tip
°Bake it with MAGIC
DATE-ORAN
PUDDUNG
Combine in a greased.
casserole (6 -cup size)
et corn syrup, 1 tbs.
grated lemon rind and 3 c. orange juice. Mix and
sift once, then sift into a bowl, 1;i c. once -sifted
pastry flour (or 1,'y c. once -sifted hard -wheat
:flour), 2M tsps. Magic Baking Powder, M tsp.
salt and i4 c. fine granulated sugar. Mix in % c.
corn flakes, slightly crushed, and 3 c. cut-up
pitted dates. Combine 1 well -beaten egg, M c.
milk, M tsp. vanilla and 8 tbs. shortening,
melted. Make a well in dry ingredients and add
liquids; mix lightly. Turn into prepared dish.
Bake in moderately hot oven, 875°, about 40
minutes. Serve warm, with pouring cream..
Yield --6 servings.
6 frankfurter's, sliced
diagonally
Stir in .
8 c. canned tomatoes
Mix
2�tbisp. neap
I/2 tsp. salt
44: tsp. pepper
x tsp. chili powder
tsp. thyme
Add .
3 tblsp. water
Blend well; stir into tomatc
mixture.
Simmer until thickened. Store
in refrigerator until oven time
Then heat mixture to boiling,
turn into 2 -qt. casserole, and top
with 1 package cornbread mix.
Bake in 400° oven 35 minutes.
Serves 6.
k h *
HAM BALLS
Beat ..
1 egg
Add .. .
t/2 c, soft bread crumbs
12 c. milk
1 tbisp. brown sugar
tsp. ground cloves
1 lb. ground cooked ham
Shape mixture in .8 balls.
Oil a shallow baking dish.
Place in it, hollow sides up . .
8 canned peach halves
Nest a ham ball in each °peach
half.
Store in refrigerator until oven
time.
Bake in 350° oven 25 minutes.
Garnish with green celery
sprigs. Serves 8.
And the
RELIEF Is ;. `;-> LASTING
Nobody knows the cause of rheuma-
tism but we do know there's one
thing to ease the pain . . . it's
INSTANTINE.
And when you take INSTANTINE
the relief is prolonged because
INSTANTINE contains not one, but
three proven medical ingredients.
These three ingredients work together
to bring you not only fast relief but
more prolonged relief.
Take INSTANTINE for fast headache
relief too . . . or for the pains of
neuritis or neuralgia and the aches and
pains that often
accompany a cold.
Get Instantine today
and always
keep ft handy
iseiSiaiigsleiiillesigiseseiJiiiis
12 -Tablet Tin 25
-T. Bottle 75
Economical 18 -Tablet c
1170.14
HEOGNIS
(dih Cr/Oyu, B.C.)
JSE OF
R A M
N WHO TI'IINI4 OF TOMORROW PRACTISE MODERATION TODAY