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HomeMy WebLinkAboutZurich Herald, 1949-08-11, Page 3F4 HRONICLES %JNGERV,..' 141 ewizr4olir.e P . C tQ,L"k.Q What with spattered thunder- storms, hunderstorms, spring prop to cut, binder "trouble, and threshings, none of our wheat is as yet in the barn. Now all the crop is ready to go in —wheat and spring crop too—and it looks like a lot of hauling. At this stage of the game one always looks forward hopefully to the end of the harvest—even while the men are planning for next year, figuring out when and where to sow the fall wheat. One other crop has come along pretty well just lately --I mean our crop of visitors, some of whom were garnered in during one night, and came from a district that is at present' very much in the news— Mattawa. 'Thain or bus connection being impossible Bob picked all of them up in Toronto. So there we were, at 2:30 a.m.—an excited, tired, travel -weary party of seven, all grouped around the kitchen table,' refreshing ourselves with coffee and cookies, doors closed so tbiat our chatter and nocturnal laughter would not disturb the rest of the family, peacefully slum- bering—one of whom, you may be quite sure, was Partner! When our party of ten sat down to meals over the weekend some- body said, "This looks like a threshing party." 1 disagreed. Threshers don't look for bread and butter plates—thank goodness—nor do they expect first course plates to be removed before dessert. 'Threshers want good, solid food and. plenty of it, but they are quite ready to dispense with the trim- mings. And that is something for . newcomers,sto farming to remem- ber. Salads and light desserts are . Irene for family meals when individ- ual preferences can be taken into account but threshers like their meat, and their vegetables and gravy, dollowed• by well-filled pies —sd lib! Well, another excitement. last week was the arrival of Daughter from Fort William. Asked how long a holiday she had got she re- plied—"As long as I like—I'm not going back. It costs too much to travel!" My sister-in-law was very much eomcerned. '.'But what will she do . . . that is stupid . supposing She can't get another job?" Sthe need not have worried. Two days later Daughter went to the city to let her business college know she was in circulation again and within half -an -hour she had the offer of two temporary and one permanent job. She accepted a tem- porary job, starting in a week's time. But the next day there was •*n urgent telephone call—could she go in that day to be shown the scopes and then start in on Monday? Fro now she is working again, after ,Three days' holiday. ' On Sunday two of our visitors leit for points north and my sister - In -law returned to Toronto on the first lap of her way, back to Eng- land. While they were away three snore of us took a drive over to Mahon Airport. I especially want- ed to go as I was anxious to see the new building which had been under construction at the time Cicely arrived last year. It is very spacious, modern and convenient, with elenty of room on the obser- vation roof so that a large number of people can watch the arrival and eleparture of the big airliners. It was all very nice but I was disappointed in the use they had made of the old building. I was hoping to see nice, spacious tea- rooms for the use of travellers and sight -seers alike. What they have is a hot, pokey little lunch counter that seems crowded if more than two or three get into it at one time. Surely the two companies of the Canada and America air- lines could get together and do a little better than that! It was quite a surprise to get back and forth to Malton without incident, because, from the way they have been acting I have come to the conclusion that we have tempermental vehicles around here —at any. rate they act like spoilt children before company. For in- stance, one day I took two of our crowd down town with me in the pick-up. Everything was fine until I was ready to came home, and then the starter wouldn't start. It took a mechanic to get us going again. The next morning we had the trouble all fixed up and then during the afternoon my/ sister-in- law and I made a call in the coun- try returning by a lovely winding road. About five miles from home we stopped to pick a few berries —and then the motor wouldn't start. ,A passing motorist gave us a ride home and then Bob' had to take the big truck to tow the lit- tle one home. There was a "short" in the ignition. Such a way to act with visitors! IOW CAN 1? ' By Anne Ashley Q. How can I remove rust stains from white materials? A. By soaking the spots with lemon juice, and then sprinkling salt over the stained area. Lay the garment in the sun until the spot disappears. Several applications may be necessary. Wash fabric after spot disappears. Q. How cam I make putty? A. Putty can be made• merely by mixing linseed oil with sifted whit- ing until the proper consistency is acquired. Q. How can I remove scratches from silverware? A. Purchase a small quantity of putty powder, put it into a saucer and add just enough olive oil to make a paste. Rub this on the sil- ver with a soft flannel cloth, then polish with a chamois and the scratches will disappear. Q. How can I freshen rancid but- ter? A. By . melting and skimming, then putting into it a fresh piece of toast. The toast will absorb the odor. Q. How can I stop hiccoughs? A. They can usually be stopped very quickly by taking a teaspoonful of granulated sugar and vinegar. If it does not give relief, repeat the dose. Q. How can I overcome the an- noyance of a window sash that is difficult to raise and lower? A. By pouring a small amount of hot lard between the window frame and the casing, and also smearing it along the sash cord and on the roller. Q. How can I make cut flowers last longer? .A. Add two or three small pieces of white soap to the water in which they stand. BY YOM GREGORY,. IF YOU WANT AN INEXPENSIVE WALL. PAPER FOR THE DCN OR ATTIC, GET A '4"7.ir BUNCW of ROAD MAPS, TRIM THE SNC4AWI H . „w WALLPAPER PASTE, AND GOAT THEM WITH CLEAR SHELLAC. ^"^71.1.9410 ✓. 11., Asti/and, Peeled Potatoes In A. Package— Ed Hughes checks bags of potatoes peeled and treated to keep fresh without refrigeration. Clyde Miller, who developed the idea, hopes to have the skinless spuds in groceries all over the country within the year. r1 � 0Y clam Ar o Dews. Canning and preserving is an aw- ful chore, especially when the wea- ther is hot. But along about next January or. February you're not go- ing to think it was too much trouble when you take a peep into your fruit cellar or cupboard and see those. shining rows of good things. So perhaps it night be welcome to some of you if, instead of giving you any recipes today, 1 publish a general talk on canning; so here goes. * * * The two methods of canning fruit are commonly described as the "hot pack", and the "cold pack". This merely refers to the condition 'of the fruit when it is placed in the container. The cold pack method refers to the practice of placing the prepared pieces of fruit in the container and covering with hot syrup; The hot pack method refers to the heating of the fruit to a boil with a little added water and sugar before it is placed in the container. The method results in broken pieces and a more or less stewed product. The first method retains the natural shape of the pieces and is the meth- od commonly used in commercial canning. * * * As the hot pack method reduces the number of containers required •by 40 to 50 per cent, many house- wives will prefer to use this method, even though the appearance of the resulting product is not quite so attractive .as is obtained by the cold pack method. * * * Directions for Cold Pack Method Use this method for canning Cherries, Apricots, Peaches, Pears, Plums and Prunes. 1. Test the jars to see that they make an airtight seal. Wash in warm soapy water. Put in a con- tainer of hot water and bring to a boil. 2 Make a thin Syrup, using 2 cups of water to 1 cup sugar. Boil 5 minutes. 3. Select fruit that is fresh and at the proper stage of maturity. Wash and prepare the fruit into pieces suitable for serving. Pack into hot jars. Take care to see that no bits of fruit interfere with the seal. 4. Fill the glass -top jars full to overflowing with boiling hot syrup. Fill the metal -top jars to within one inch of the top. Partly seal the jars, using the special technique required for each type of jar. Screw top jars—tighten, then turn back % turn. Spring -top jars—adjust the rub- ber and top and leave the lower spring up. Metal -top jars—adjust the top in place with elamps or adjust with a metal screw band until tight, 1. Process (i.e. cook) the jars by either of these methods: * * * Hot Water Bath—Put rack in the bottom of the wash -boiler, Place the jars in the boiler and see that they are covered by one inch of water, $tart tinting when the water begins to boil. * * * Oven Method—This method it advised, only if the oven can be con- trolled accurately with the thermo- stat. It should not be attempted with a coal or wood stove, where the oven temperature may vary. Put jars in a pan with / inch of water in bottom. (The broiler pan ie excellent.) Process at a tempera- ture of 250 deg, to 275 deg, for time specified, 4. When processing ie completed, S remove the, jars and seal. Do not tighten, tap or invert the metal -top jars. 7. Test the screw-top by invert- ing for a few minutes and test the spring -top jar by placing the jar on its side. if any leaks are found, in- vestigate the trouble. These simple lips niay help you to overcome the difficulty. (a) Press the top edge of the metal band of the screw-top jar clown with a knife -handle. (b) Open the spring -top jar and add a second rubber. Re -process for five minutes. (c) Turn the wire closure on the spring -top jar, until it is in a tighter position. 8. Let all the jars stand until cool. Store in a cool, dry place. * * * Directions For Processing With Pressure Cooker Equipment—Pressure cooker fitted with rack in the bottom, steam tight cover, pet -cock and pressure gauge. 1. Prepare product and proceed according to directions for Hot and Cold Pack canning given above. 2. Place rack in bottom of cooker and add enough hot water to bring up to level of rack. 3. Place the filled jars on the rack inside cooker. Prepare only enough jars at one time to fill the cooker. Do not allow jars to touch. 4. Adjust the cover of cooker and fasten securely by tightening oppo- site clamps or adjusting band. 5. Leave the petcock open until a jet of steam has been spurting from the petcock for 7 to 10 minutes. Then close petcock and start count- ing processing time from the minute the required amoun i of steam pres- sure is reached on the pressure gauge. Keep pressure uniform throughout the processing period. 6. Process for required length of time. 7. Remove cooker from the fire as soon as the processing time is up and allow the hand on the pressure gauge to return to zero. Then open petcock gradually. 8. Remove jars from cooker. Do not tighten metal top jars with screw bands. Set on surface on which several thicknesses of, cloth have been laid, Do not turn metal - top jars upside down while cooling and sealing and do not screw bands down after jars are cold and sealed. Do not set hot jars in draft. P\fds Have Housing Problems Too One of the ;most remote of British bird sanctuaries is the 1F'arne Islands off the North East coast of Northumberland. '3 C, Clarke paid a visit there recently, and described the kittiwakes, cormorants, shags, puffins guillemots, razorbills, terns and eider ducks that are there in their myriads. Human beings, it seems, are not the only ones who have a housing shortage. Every ledge on Staple and Brownsman— two of the largest islands—seems to be filled by kittiwakes with their dove grey backs, black legs and cowslip yellow beaks all turned in to face towards the rocks, ignoring the beauties of the seaward view. Bronze green and black shags with a thin crest on their heads in the breeding season, open their brilliant yellow gapes wide and squawk hoarsely and protestingly at intrud- es who dare to disturb their .privacy. Their emerald green eyes view visitors with profound disgust, a disgust which visitors, in their turn, feel towards the cortnorants on the blegstone and Wawmes rocics, whose pungent smell and in- sanitary habits proclaim their exist- ence more loudly than their cries do. It's A Pushover Tlie sea around the many Farne islands is peppered with puffins and guillemots and Staple is notable for what mus. be one of the most crowded bird housing estates in the country. There are ledges in plenty on the Farnes, but the guillemots have an illogical penchant for the Pinnacles, three 'high rocks on Staple. Here they crowd in aston- ishing numbers, pushing and jos- tling together like e crowd watch- ing a state procession, jostling so violently that their precious eggs are frequently pushed into the sea. The puffins re wiser, solemn, por- tentous little birds that look like aldermen. They stand quietly until the visitor is almost within touching distance when they launch off from net the. sales ..i }.,r::t see e•1 nith their little urnn!,0 Lei stt:c,: out fans' .se behind them. Preens nest ground, in r.bbit burrows which they excavate fu then, so that their eggs are out of the way of predat- ory gulls and cannot be pushed into the boiling sea by restless neigh- bours. Eider Ducks and Eiderdowns The Farnes have two great glor- ies in the bird line. One is the colonies of Arctic terns, together with a few Sandwich terns and a dozen or s pairs of the rare Roseate Terns, those supremely ele- gant sea swallows ewhich, besides their sooty heads, ash gray backs and wings and enchantingly long tail streamers have a faint but un- mistakable tinge of rosy pink on their breats. The other is the eider duck whose only English breeding places, are the Farnes and Coquet Island nearby. These duck, known to the average citizen only as pro- viders of eiderdowns, nest all over Inner Farne and any careless visitor might tread on then. The female is speckled brown and black but her husband is one of the handsomest ducks, a Fine black and white bird whose breast in the breeding season is suffused s ith salmon pink while his neck has wonderful patches of rich sage green on the back. Diced bacon added to hamburgers keeps hamburger moist, gives diff- erent flavour, Use about 4 slices per pound. Answer to Crossword Puzzle S0 NR C L Y L R 0 b E LI T T0P R N T C H ERI R/ C r H R E c uP A N S4 ld kl R / I R G R B R 0 R E L R E R / 5 S 5 S E E L 0 AM 0 T i P i L 0 °';: R D E• S R O 5 e S P TE O B N T• R R 0 M R c Po 06 N E $ h Sweet tie LLh TieF` h Q 0 Recipe Measure Into large bowl, ee c. luke- werni water, 1 tbs. granulated sugar; stir until sugar Is dissolved. Sprinkle with 3 envelopes Fleisohmann's Royal Peat Rising Dry Yeast. Let stand 10 minutes! THEN stir well. Scald % e. milk and stir in 3a c. granulated sugar, 13 tape. salt, -Subs. shorioning; acolto lukewarm. Add to yeast mixture and stir in 8 well -beaten eggs. Stir in 8 a. once -sifted bread Sour; beat well. Work in 3 o. more sifted bread flour. Knead until smooth and elastic; place In greased bowl and brush top with melted butter or shortening. Cover and set in warm place, free from draught. Let rise until doubled in bulk. Punch down dough and divide into 2 equal portions; form into smooth balls. Boll each piece into a U" thick ob- long;loosen dough. Cream 31 e. butter or margarine and mix in 1 o. brown sugar (lightly pressed down), 2 tape. cinnamon. Spread this mixture on dough and sprinkle with 1 0. raisins or currants. Beginning at a long edge, roll each piece up like a jellyyroll; place each roll on a greased large baking sheet and shape Into a ring, sealing ends together. Grease tope. Cut 1" slices almost through to centre with eciseere and turn each slice partly on ice side. Cover and let rise until doubled In bulk. Brush with 1 egg yolk beaten with 2 tbs. milk. Bake in moderate oven, 850', 25-80 rain. if desired, spread tops with a plain Icing. Serve hot, with butter. NEW FAST -ACTING DRY YEAST NEEDS NO REFRIGERATION! Stays fresh and full-strength in your pantry for weeks! Here's all you dot In a small amount (usually specified) of lukewarm water, dish solve thoroughly 1 teaspoon sugar for each envelope of yeasss Sprinkle with dry yeast. Let stand 10 minutes: THEN stir well. (The water used with the yeast counts as part of the total liquid called for in your recipe.) Ger a ,man 5s ,sy..,4 / s. It's so diffeeren. 'r fs — 9i bw Nti Robin Hood and his Morrie Mels had to seem hit with a bow and arrow or they didn't eat! To score a hit today shoot over to the grocer°e for Post's Orape-Nuts Flakes — that convenient, readyto•eat, easy -to -digest cereal made not front one but TWO grains — wheat and !Halted barley. What a treat 1— that gorgeous Grape -Nuts llevor In eriep honey -golden flakes. Good for young and old because Post`s Crape -Nuts Flakes pro. vide nourishment ... useful quantities of mho - hydrates, proteins, minerals and other food eesentinls. Served inn jiffy —eaten on sight. Ask your grocer.