HomeMy WebLinkAboutZurich Herald, 1949-11-03, Page 7Such Crust—These well -bread gentlemen are judges at Lon-
don's annual exhibition of bread and confectionery. Though
they spend much time loafing on their job, they are still very
much in the Clough.
J!RONWL W
oF
4 1,1,19FRFcto,„k!d:i
A heat wave in October .
khat is really a little too xnuchl
But it is what we are getting. At
this very minute the thermometer
stands at 80 degrees—and in Ham-
ilton it is 85. Dear knows what
the humidity may be. Anyway,
there was enough dampness in the
air this morning to give plenty of
trouble. The ground fog was so
thick our neighbor couldn't find his
cows. That meant he didn't have
This milk ready when the truck
Balled so he said he would take it
down later. When he was ready,
he loaded his car with the milk cans
---and then the car wouldn't start.
He carne over to ask Bob to give
him a tow. Bob was quite willing
•and left his ploughing to lend a
hand, but neither his big truck nor
the little pick-up was tihe least bit
so -operative. Fog is pretty hard
on spark plugs, However, by means
of cranking and a few other tricks
that Bob seems to know, the pick-
tP finally consented to start; then
It pulled our neighbor's car along
the road until it, too, began chug-
ging away; by this means, the milk
was finally delivered and everyone
was _happy. Sounds rather like the
nursery story, doesn't it, where `;the
pig finally got over the stile and
the old woman got hone in time
to make her old man's dumplings."
Remember?
However, this warm weather was
'certainly ideal for those away for
the holiday week -end. Daughter
was home and was enjoying it. But
Partner was suffering because he
was wearing lightweight woollen
underwear and was afraid to take
it off! But this morning was a
little too much so I was rudely
awakened by a querulous inquiry:
"What have you done with my
summer shorts?" The chances are
by the end of the week weather
conditions will change and the sante
voice will be asking, "Where are
my heavyweight longs?"
* * *
Just imagine, we have been liv-
ing here, at Ginger Farm, for 26
years! And for 26 years I have
looked towards "the Mountain" and
watched its every mood. I have
seen it dark and forbidding; 1 have
seen it bathed in sunshine; I have
watched alternate light and shade
enhancing its beauty—in fact, the
Mountain changes so often that
there are rarely two days in suc-
cession , when it looks the same.
And always I have heard of the
marvelous lookout from that part
of the Mountain known as Rattle-
snake Point, but as yet I have never
been there. Twice I tried to find
it, but never quite succeeded be-
cause I could not find the trail
through the bush. But yesterday
at noon Bob said,. "If you really
want to go over to the Point, I'll
take' you." He didn't have to ask
twice. Daughter and I both went
—Partner stayed 'home to listen to
the ball game—the World Series, I
mean.
So, after climbing the Mountain
in the car, and then following the
trail through the bush for about
half a mile on foot, I was at last
able to look down from the Point
instead of looking up, as I had been
doing for so many years. And the
view was grand. 'Me day was not
quite as clear as it might have been
so that we couldn't quite see the
lake, but the autumn colors were
plainly visible in all their glory.
Bright green wheat fields and dark
brown ploughed land were in sharp
contrast, each showing up the
beauty of the other—almost in the
same way that a blonde and a
brunette often look so well to-
gether. We must have been viewing
some wonderful plougthing because
the fields looked just as if someone
had gone over them and drawn
straight lines with a huge ruler,
Maybe it is a silly idea, but I
feel I have accomplished something
by going to Rattlesnake Point. It
_seems to me one should know as
much as possible about the sur-
rounding country wherever one
happens' to live. I felt it was al-
most a disgrace to have lived
around here so long and yet have
to confess that I had never been
to the Point. After all, it is one
of the bea'u'ty spots in Halton Coun-
ty and has been a landmark for
generations. And then, too, as I
looked down from its dizzy, rocky
heights, I wondered what secrets
belonged to its past. Did the In-
dians use it as a look -out? Was
tribal warfare waged on its slopes?
How easily, and with what dread-
ful success, a surprise attack could
be carried out from its rocky
heights upon any unsuspecting
tribe in the valley below. And what
about the name ... Why Rattle-
sn.ake? Is it because the trail to
the Point twists like a snake, or is
it because that area was known to
be infested with poisonous reptiles?
Probably many oldtiners are fa-
miliar with stories and legends of
Rattlesnake Point that have been
handed down from one generation
to another—stories and legends
which I should like very much to
know.
Foundling --Nippy, the little gray squirrel, doesn't mind at all
the fact that his adopted brothers and sisters are having their
lunclx while he looks on. Nippy had his. He gets to eat first
'because he is something special in the kitty cat family. He was
found in a nest in a light pole by a lineman, taken home and
promptly adopted into the feline family,
New And Useful
IV[OUSETRAP
Rodent -catcher offered by Eng-
lish firm is of all -metal design in
non -rust finishes. Said to be simple
and robust in construction, hygienic,
and can operate entirely independent
of bait.
*
FURNITURE COVERS
Tailored covers of green plastic
film offer year-roun t protection for
outdoor furniture. May be cleaned
with damp cloth. The opaque plas-
tic material is resistant to extremes
in temperature and will not crack,
peel or stick together, maker claims,
* COOKING TOOLS
Matched set of stainless-steel
cooking tools said to be designed
along unconventional lines for econ-
omy and easy use has been deveI-
oped, Set includes seven pieces:
potato creamer, narrow spatula,
"tu-prong" fork, food turner, utility
spoon, "tu-lip" ladle, and wall
hanger.
SAFETY LADDER
Mobile step -ladder with automatic
safety feature. Lathier is mounted
on ball -hearing casters for easy
movement; rubber -tipped legs come
in contact with floor when user
steps on it. This is said to prevent
rolling action and possible fall. is
made of aluminum -finished steel in
standard sizes from one to six steps,
* * *
PLASTIC FLOORING
Colored plastic flooring which is
laid with a trowel will set overnight
according to maker. Flooring con-
sists of two components, plastic
paste and powder, and when set is
said to be extremely tough and
resilient. Sections of flooring can
be cut up and -easily replaced if
necessary, it is claimed.
* *
TINY SOLDERING IRON
A pencil -sharp electric soldering
iron weighing only 214 oz, can
be comfortably handled all day
without overheating. Power can
be obtained from battery or from
main through transformer. Time
taken for the bit to heat to solder-
ing _temperature said to he only
50 seconds.
As you probably know, parsnips
are at their best after the first hard
freeze. The low temperature
changes the starch In the parsnips
to energy -giving sugar, giving
therm a far finer flavor.
A look at the calendar warns us
that it won't be long now untll it's
time to dig tihe parsnips and store
them for eating later in the winter.
To store them, just bury. them —
fresh dug — in a cold, but frost -
free place, such as a box of sand
in your cellar. .
1t may be that yours is one of
the families that doesn't like — or
THINKS it doesn't like — pars-
nips. So today I'm passing along
three recipes which, if you give
them a trial, I think will help to
change that family belief. First
there's
Parnsnip Patties
6 medium-size parsnips
cup light cream
2 tblsps. flour
1% tsps. salt
Pepper.
Method: Cook parsnips in boiling
water until tender. Cool, peel and
mash. (If the parsnips have woody
cores, cut in half lengthwise, and
strip out the tough fibres), Should
make two cups. Stir in cream, flour,
and seasonings; shape into patties.
Brown slowly in small amount of
butter or drippings to get nice
crisp crust. Makes 8 patties.
* *
Next come parsnip chips, and
just last winter, these were sampled
by several people who said they
were "parsnip -shy" — and they
simply gobbled all that had been
prepared.
Parsnip Chips
6 large parsnips
Ice water (or very cold)
Deep fat
Salt.
'1ret:hod: Peel parsnips and slice
as you would potatoes. Let stand
in salted ice water (1 teaspoon salt
per quart) at least two hours. Fry
in deep fat (365° F.—hot enough to
brown an inch cube of bread in 1
minute) until crisp and golden
brown, Drain on absorbent paper.
Sprinkle with salt and serve. Makes
enough to serve six.
* *
Tfien, of course, there's parsnip
soup, Some folks think it's just
about the best there is, especially
when made as
Cream of Parsnip Soup
2 tblsps. chopped onion
2 tblsps. butter
4 large parsnips
Celery stalk chopped
1 tsp. salt
Pepper
2 cups chicken stock (or 3 chick-
en bouillon cubes dissolved in
3 cups boiling water)
1 cup light cream
2 tblsps. chopped parsley
Method: Cook onions in butter
until soft and yellow. Peel and
slice parsnips. (Can use cooked
parsnips). Add with celery, season-
ings and stock to onions. Simmer
20 minutes over low heat. Put
through sieve; add cream and heat
through. Sprinkle with chopped
parsley. Makes 6 bowls of soup.
Dear Feed
The new minister was enthusi-
astic about foreign missions, and
one of his first tasks was to call
upon parishioners whom he knew
to have money and enlisted their
support.
"I'ni sorry," replied one wealthy
farmer, "but it's no use asking me.
I don't approve of foreign missions."
"But surely," the minister per-
sisted, "you know that we are com-
manded to feed the hungry,"
"That may be," came the grim
reply, "but can't we feed 'em on
somcething cheaper than mission-
aries ?"
The cancer death rate of sane
people is roughly twice that of in-
sane, the Chicago State Hospital
reports.
The furniture factory is a com-
parative newcomer to the American
scene, the "American Collector'
notes. Up to a century ago, all
furniture was made by hand.
$12.50
is yours for the
Asking
If someone said to you—
I will give you $12.50 free
if you will telephone or
writs to Wood, Gundy &
Company Limited—you
would wonder how it
could be.
Here's the answer—In-
terest on $1,000 in the
bank at 1%% for a year
is $15.00. Interest on
$1,000 invested in Canada
Savings Bonds at 2%%
for a year is $27.50 or
$12.50 more.
And you can get the full
amount of your invest-
ment back quickly any
time with accrued interest!
A Canada Savings Bond
is the only investment
with the "money -back at
any time guarantee" of
the Government of
Canada.
You can invest $50, $100,
$500 or $1,000.
Telephone or write to our
nearest office to -day.
Wood, Gundy
Se Company Limited
36 King Street West
Toronto 1
Telephone: ELgin 4831
CANADA. PRODUCES SOME OF THE WORLD'S FINEST APPLL.,
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+:tai etc .>:t .i�.4• :tI.7
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When choosing apples for eating or cooking, you look for fine flavour and firm texture—qualities for which Canadian apples are famous.
Canada's invigorating climate and fertile soil produce many varieties of apples for the world's enjoyment.
ram.
iris is an adaptation of one of a series of ad-
vertisements designed by The House of Seagram
to promote the prestige of Canada and help sell
Canadian products to the markets of the world.
The campaign is appearing in magazines and
newspapers published in various languages and
circulated throughout the world. The peoples
of many lauds are told about the
quality of Canadian products and
see Canadian scenes illustrating
these products.
The advertisements are in keep-
ing with the belief of The House
of Seagram that the future of each
business enterprise in Canada is
inextricably bound up in the future
i
of Canada itself; and that it is in the interest of
every Canadian manufacturer to help the sale
of all Canadian products in foreign markets.
44 4
A campaign such as this not only helps Cana-
dian industries but also puts money in the pocket
of every Canadian citizen. One
dollar of every three we earn comes
to us as a result of foreign trade.
The more we can sell abroad
the more prosperous we will be
at home. It is with this objective
that these advertisements are being
produced and published through-
out the world.
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