HomeMy WebLinkAboutThe Huron Expositor, 1919-12-26, Page 2l ilillfuu1i1ttlill10111t1glil1liilft1111111liftt
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We take this oppor-
tunity of .extending
to each and all the
Season's Greetings.
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GEO A. SILLS
THE McKILLOP MUTUAL
FIRE INSURANCE COT:
HEAD OFFICE--SEAFORTH, ONT.
OFFICERS
Connolly, Goderich, President
Jas. Evans, Beechwood, Vice -President
E. Hays, Seafttrth, Secy.-Treas.
AGENTS
Alex. Leitch, R. Ii,,.No.1, Clinton; Ed..
Hinchley, Seaforth; John Murray,
Brucefield, phone 6 on 137, Seaforth;
47. W. Yeo, Goderich; R. G. Jar -
ninth, Brodhagen.
DIRECTORS
lliarn Rinn, No. 2, Seaforth; John
Bexrnewies, Brgdhagen; James Evans,
Beechwood; M. McEwen, Clinton; Jas.
Connolly, Goderich; D. F. McGregor,
IL R. No. 3, Seaforth; J. G. Grieve,
No. 4, Walton; Robert Ferris, Harlock;
George McCaaLuey, No. 3, Seaforth.
G. T. R. TiME TABLE
Trains Leave Seaforth as follows:
• .10.55 a, m. -- For Clinton, Goderich,
Wingham and Kincardine.
5.53 p. in. •--- For Clinton, Wingham
and Kincardine.
11.03 p. m. - For Clinton, Goderich.
6.36 a. m. --F or Stratford, Guelph,
Toronto, Orillia, North Bay and
points west, Belleville and Peter -
bort) and points east.
6.16 p. m. For Stratford, Toronto.
Montreal and points east.
LONDON, HURON AND BRUCE
Going South a.m. p.m.
Londesboro d.,.. 7.13 3.56
Clinton 7.33 4.15
Brucefield 8.08 4.33
Kippen o 8.16 4.41
Hensall 8.25 ' 4.48
Exeter 8.40 5.01
Centralia 8.57 5.13
Wingham, depart 6.35 3.20
Beigrave 6.50 3.36
Blyth 7.04 ' 3.48
Going North
London, arrive
C. P. R. TIME TABLE
GUELPH & . GODERICH BRANCH.
TO TRORON! ,
a.m. p.m.
Goderich, leave ..,..... .6, 20 1.30
Blyth ..•....•..........6.58 • 2.07
Walton • 712 .:.2.20
Guelph 9 48 4,58
FROM TORONTO
Toronto, leave .•8.10 5.10
Guelph, arrivo 9.$4' 6.30
Walton 12.03 9.04
Blyth 12.16 9.18
Auburn 12.28. 9.80
Goderich ...... 12.'; 9.55'
Connections at Guelph unction with
Main Line for Galt Woodstock, Lon-
don, Detroit, and Chicago, and all in-
termediate points.
d
CREAM' WANTED
We have our Creamery now in full
operation, and we want your patron.-
age.
atron-age. We are prepared to pay you
the highest prices for your cream, pay
you every two weeks, weight sample
and test each can of cream carefully
and give, you statement of the same.
We also supply cans free of charge,
and `give you an honest business deal.
Call in and see us or drop a card for
particulars.
THE SEAFORTH CREAMERY
Seaforth Onrio
James Watson
General Insurance Agent
Real Esta ,and Loan Agent
Dealer in Sewing Machines.
Pour good houses for sale,
conveniently situated in the
Town of Seaforth. Terms
reasonable and possession
given promptly
Apply at my office for particulars.
a.m. p.m.
10.55 6.15
London, depart . 8.30 4.40
Centralia ....... 9.35 5:45
Exeter .......... 9.47 5.57
Hensall 9.59 6.09
Kippen 10.06 '6.16
Brucefield 10.14 - 6.24
Clinton . 10 .'30 • 6.40
• . s •
•.••
Londesboro •........ 11.28 6.57
Blyth . ........,..... 13,.37 7.05
Belgrave 11.50 7.18
'Ninghem,. arrive 12.05 7.40
•
THE Mg* EIPOSITOR
SEAFORTU, Friday, Dec. 26 h 1919.
PUDDINGS GALORE FOR THE
HOLIDAY SEASON
In olden times, especially in Eng-
land. the Christmas pudding was never
considered a complete success unless
every member of the family had a
hand in its raking, and stoning the
raisins, shreddingthe citronn and
candied peel, cleaning thee currants
and beating the 'eggs were each dele-
gated to different persons, so that the
old superstition might be. carried out.:
Perhaps' this: idea originated to the
maxim "DO one thing . and do it Well"
but certainly ,the old English plum
puddings left little to be desired, save
that after they had been eaten one
Sometimes' wished that the helping
had been smaller.
This year the housewife must make
these historic delicacies without the
use of liquor,. but if a reliable brand
of grape juice or cider is used and
the flavorings and spices" slightly in-
creased a very delicious pudding is
possible, even in prohibition times.
The real Christmas plum pudding,
like fruit cake, seems to ripen and
improve with age, and it is generally
a wise plan to make up several pud-
dings at the same time and store
them away -as company desserts dur-
ing the winter. They will only have
to be reheated by steaming about one
hour before serving.
In addition to the receipts for the
regular plum puddings, a few simple
formulas aye suggested for the, cater-
er who desires a Christmas pudding
of a less elaborate nature.
_ Old English plum pudding. -Pour
one cupful of scalded milk over a
quarter of a pound of grated bread
crumbs. Let stand until cold and add
three-quarters- of a cupful of sugar,
the yolks of four eggs, beaten until.
lemon colored, and 1% teaspoonfuls
of salt. Chop half a pound of beef
suet finely, cream by using the hand
and work into the bread and milk
mixture. Fleur lightly and mix to-
'gether half a pound of chopped, seed-
ed raisins, a quarter of these to the
other ingredients and season With a
third of a cupful of grape juice, half
a grated nutmeg, three quarters of
a cupful of ground cinnamon and half
a teaspoonful each of ground mace ands
cloves. Lastly beet' a pound each of
currants, finely chopped figs and chop-
ped. blanched almonds, two ounces.
each of shredded citron and- candied
lemon Heel and one ounce of candied
orange peel. Add in the stiffly whip-
ped egg . whites, turn into greased
molds and steam six hours.
Fruit and vegetable Christmas pud-
ding.: -Chop finely a cupful of beef
suet, work with the hands until
creamy and add one cupful of grated
raw carrots, 2 2-3 cupfuls of bread
crumbs, 1 1-3 cupfuls of brown sugar,
the yolks of four eggs, 1% teaspoon-
fuls of salt, one tablespoonful of
vinegar and the grated rind of one
lemon. Sprinkle one-third of a cup-
ful of flour over one cupful of chop-
ped, seeded raisins, three-quarters of
a cupful of currants and two table-
spoonfuls of - shreddded citron. . Add
this to the first mixture and flavor
with haif a cupful of boiled cider,
one teaspoonful of cinnamon, half a
teaspoon of grated nutmeg and 'a
quarter of -a teaspoonful of ground
cloves. Last of all, fold in the stiffly
whipped egg whites. Garnish a greas-
ed mold with strips of thinly sliced
citron and split blanchedalmonds.
turn in the pudding mixture and steam
three and on -half hours.
Graham steamed pudding. -Melt a
quarter of a cupful of shortening and
add half a cupful of dark molasses,
half a cupful of milk and one well
beaten egg. Mix together 11/% cup-
fuls of graham flour, half a teaspoon-
ful of baking soda, three-quarters of
a teaspoonful of salt and half a cup-
ful each of chopped seeded raisins
and dates. Flavor with the juice of
half a lemon and half a teaspoon each
of ginger and cinnamon. Steam for
2% hours in a mold.
Steamed prune pudding. -Chop one-
thirdof a cupful: of suet as finely as
possible and add one-third';3of a cup-
ful each of bread crumbs and sifted
flour, one level teaspoonful of baking
powder an& a third of a cupful of
sugar. Beat ones egg lightly and add
a quarter of a teaspoonful of salt,
one-third of a cupful of cooked prune
puree. Stir the liquid into the dry
ingredient and steam two hours in a
greased mold. Leave plenty of room
for this pudding to swell; 7x/2 table-
spoonfuls of minced candied lemon
peel may be added.
Old fashioned fruit roly-poly.-%
Ghop one cupful of beef suet as finely
as possible and add two tablespoon-
fuls of flour while chopping. Mix-
with the suet two scant cupfuls of
flour that has been sifted with one
teaspoonful of salt and one teaspoon=
ful of baling powder, and moisten to
a soft dough with half a cupful of ice
water. Mix the water in with a knife
and have the dough soft, but 'not
sticky. Roll it out lightlyy and spread
with finely chopped apples. Sprinkle
with sugar and seeded raisins, dust
with cinnamon and grated nutmeg, and
dot over with bits of orange mar-
malade. Roll up as for jelly roll,
pinch the edges firmly together -and
steam or boil in a floured cloth. Steam
for two and one-half hours.
GOOD THINGS FOR WINTER •
BREAKFAST°
Boiled bacon on toast makes a
dainty breakfast - dish. • Slice the
bacon very thin and cut off the rind.
Cut the crust from some thin - slices
of bread and round the corners neat-
ly. Lay two or three slices of bacon
on each slice of bread, put in a pan!
and stand under the broiling flames!
of a gas stove until the bacon and
bread are a delicate brown. Serve
on a hot platter with a garnish of
watercress. _
Potatoes and bacon puff. -Put two
Cups of mashed potatoes in a greased
frying pan and stir till hot, with -one
egg yolk and pepper and salt to taste.
When hot add five slices of bacon,
fried brown in the pan before the po-
tatoes are pat in, and coarsely
- chop-
ped. Remove fromfire carefullpfold
in -the ten whites o? the
eggs rand
Wasmetae in eta
Fpens till brown,'
ah -8a a balls with. bacon. --Pare
#od cut 1: RIe , of .�+
,DECEMBER 26, 1919
toes,; let boil in salted water until ten-
der, dram .and mash, add a can of
fish flakes, a dash of black or red pep-
per' and a beaten egg. Mix thorough-
ly. Take. up by the rounding table-
spoon, sfhape slightly and fry in deep
fat to a delicate amber color. Roll
dices of bacon into cylnderical shapes,
run a wooden toothpick through each
to hold it in shape. Fry in deep fat
until crisp and well cooked. Serve
a roll of bacon with each fish _ball.
Bread `omelet, --Soak ones -half cup
c
of bread crumbs in one-halfup of
milk Season with salt and pepper.Mix with this the well beaten yolks of
three eggs and lastly, fold in the
'.whites of three eggs, well beaten.
Cook as a. plain omelet.
Cheese omelet. -Beat up three eggs
(white and yolk separatelylr, and add
to them a tablespoon milk and , a table-
spoon grated cheese, add a tablespoon
more cheese before folding-; turn into
a frying pan on which you have put
a bit of butter the size of a large
walnut. - When nicely browned, turn
out on a • liot dish. Grate a little
cheese' over it before serving:
Liver omelet, ---It affords a way of
using left over liver. Make an omelet
of four eggs, beaten • stiff separately
and together. Put an ounce of butter
in an omelet •pan and 'pour in .the
omelet. When it is set, add a cup
tof chopped, cooked liver, and gold the;
omelet. .
Potato omelet. -This receipt calls
for a quantity of well -beaten, well -
seasoned, mashed potatoes, which
should be spread.: over the bottom of
a greased omelet pan about an inch
thick. It should be cooked over a
slow flame. When ready to fold,
sprinkle with one-half cup' of minced
cooked bacon and fold and serve.
Baked eggs. -Mix finely chopped
ham and bread crumbs in equal pro-
portions. Season with salt and pep-
per and moisten with milk and melt-
ed butter. Butter small ramekins and
half fill. mixture. Break an egg in
each, sprinkle with fine bread crumbs
and bake -until eggs are set.
Eggs in cases -Eggs in cases of
bread form , welcome change from
boiled .and scrambled and poached
and fried eggs. Cut bread_ in two-
inch slices and scoop out. a hollow in
the middle of each slice. Brown bread
cases in the oven. Arrange them on
a platter, nioisten the? inside of each
With cream and melted butter, sea-
son with salt and pepper and care-
fully drop an' egg in each, Put in the
oven until the eggs are set and serve
immediately....
Salmon and eggs on toast. -Mix
half a. cup of white sauce . and the
same amount of canned salmon to a
piste •and•spread it on slices of toast.
On each slice lay a poached egg.
Eggs in green peppers - Cut large
green pepers in two lengthwise. Re-
move the seeds and wash in salted
water. Drain, place a little minced
liam and bread crumbs Which have
been moistened with creaih, in each
pepper. Break an egg carefully on
top, season slightly with salt and pep-
per and bake until. the whites are set.
Serve on rounds ' of bread lightly
browned in butter. •
Ham and scrambled eggs. -Cover a
thin slice of hair with lukewarm
water and let -stand twenty-five min-
utes, then• cut in thin pieces. : There
should be one cup. Put ham 'in an
omelet pan, add two tablespoons of
butter and cook ten minutes-, stirring
constantly. Beat five eggs slightly,
and add one-half cup of milk, one-half
teaspoon of- salt, and one-eigth tea-
spoon of pepper. Heat an omelet pan
put in two .tablespoons of butter, and
when melted,' turn in the eggs.. Cook
until of a creamery consistency. Put
an egg mixture in center of platter
and surround with ham mixture. .
Garnish with parsley. -
Ham - and toast, -To i each cup. of
chopped ham allow one egg. Put a •
little butter in a pan, add the ham.
When thoroughly heated, stir in the
beaten egg lightly. Let it get very #
hot but do not harden the egg. Sea-
son and serve on slices of toast.
Salt codfish. -If you use the old -
fashion salt codfish it should be soak-
ed far an hour in tepid water: If
there is skin on the fish this should
be then removed and 'the fish should
be rinsed again in cold water. Then.
boil it gently for an hour. Take from
the water, lay on a platter and cover
over with an egg sauce made from a
drawn butter sauce to which have been
added hard boiled eggs chopped very..
fine. Garnish with sprigs of parsley
and slices of hard boiled eggs and
serve with- mashed potatoes.'
THE REASON WHY
•;
Why does it hurt when I cut my
finger ?
It hurts when you cut your finger -
or, rather, where you cut it---beacuse
the place you have cut is exposed to
the oxygen in the air, and as soon as
it is so exposed' a chemical action
begins to take place, just as when
you cut an apple and lay it aside,
you come back and find the cut sur-
face all turned brown. If the apple
could feel it would hurt, also, be-
cause the chemical action is much the
same. The apple has a skin • ` which
protects its inside from the oxygen
in the air, and you also have 'a shin
which protects you from the oxygen
as long as it is unbroken,
What happens, of course, is this:
When you cut your finger you sever
the tiny little veins and nerves which
are in your finger. They are spread
all over your body like a network un-
der the skin, close to the surface in
most places. The nerves when cut
send a . quick message to the brain,
with which they are. connected, telling
that they are damaged, and the brain
c Is on the heart and other functions
t` get busy and repair the damage
a on'g the line. There may be some
hurt while this process of repairing
is going on, but the principal part of
your feelings, is due to the fact that
the inside of you is thus exposed to
the chemical action of the air. Then
1. can hear you say next-
, Why don't my hair hurt when it is
l being cut? -
It does not hurt to cut anything that
has no • nerves. There are no nerves
in. the hair 'which the barber cats. If
' he pulls out a hair it hurts, because
' the root of the 'air has nerves, which
teleprapba notice to the damage to the
I gain When'a' dentist takes out or
'slotthe nerve in your tooth you can.
slot Hay.' any ,noire toothache in that
tgotb, because there is no nerve them
tosend tie message to the brain. You
can exit your finger nails without feel -
Ing pain, because they have no nerves.-
at -'the ends, but 'underneath, where
they join the skin of the finger, there
are a great many nerves, and it hurts
very much to bruise the nails at that
Ideation;
MICE HARM ORCHARDS
Thousands of Trees Are Girdled
Annually' by These Pests.
The Short -tailed Field 116 nse Is the
Depredator - - Preveiition and
Poisoning Described 4s Measures
of Control - Transplanting Early
Crops from Hotbeds.
(Contributed by Ontario 1)epsta'tment d
Agriculture, Toronto.)
LMOST every year thousands
of fruit trees are girdled and
killed by mice. The species
of mouse responsible is not
the common; house mouse, but the
short -tailed field mouse, whose run-
ways may a easily seen -in spring
in long ass, especially around
fence' corners. It is grassy fence cor-
ners, especially where snake fences
are used; •that afford the best hiding
•and breeding places for these mice,
hence the sooner such fences can be
replaced by wire fences or done away
with entirely and the freer the orch-
ard is kept from all sorts of rubbish
the easier it wild be to combat mice.
Control Measures. -Ther -e are sev-
eral methods by which almost com-
plete protection from injury may, be
secured. These are as follows:
1.. In autumn remove the sod from
around the trees for a distance of
about two feet on every side and
bank earth up against the trunks to
a height of six to ten inches. In do-
• ing this do not leave a deep- ditch
around the tree in which the water
niayt collect, as this would be lrijur
mous to the roots.
2. If the ground becomes .frozen
before 'the grass can be removed,
mound the trees with coal ashes in-
stead of earth, packing them down
somewhat firmly so that there may
be no 'runways leading through the
grass beneath up to the tree.
3. After the snow has becomd a
foot or so deep or after the first
heavy snow storm in winter, tramp
the snow firmly around the trunks
of the trees. This will close the run-
ways and prevent the mice from
working their way to the tree. If a
thaw follows and the snow again be-
comes. deep it will be necessary to
repeat this operation. `
4. A popular plan and a' good one '
is to Wap common - building paper
around the trunk to a height of -about
twenty inches, or -it Would do no
harm if it wentto twenty-four inches
Or more, as this will also protect the
baseof the tree from rabbits and
from sunscald. The building paper
should be put on while the Pound is
still unfrozen and a; little earth
should be thrown up around. the base
prevent the mice getting to e g g in be-
neath. - The part above can be kept
in place by fastening it with a com-
mon cord, , Galvanized wire netting
with a mesh of about a quarter of an
inch is an excellent substitute for
building paper and will last for sev-
eral years, but the initial cost is much
higher than for building paper. Tai -
paper is often used, but is sometimes
injurious to the trees and therefore
cannot be recommended.
5. Occasionally, though very rare-
ly in this province, resort is made to
poison to destroy mice. The Wash-
ington Department of Agriculture
recommends the following poison:
"Mix thoroughly one ounce of pow-
dered strychnine (alkaloid), one
ounce powdered bicarbonate of soda,
and one-eighth ounce (or less) of
saccharine. Put the mixture in a tin.
pepper box (or any perforated tin)
and sift it gradually • over forty
pounds of crushed oats in a metal
tub or vessel, mixing the grain con-
stantly 'so that the poison will be
evenly distributed." Place not more
than a teaspoonful of this at a place
beside, the trees, and, if possible, in
the mouse runs. To avoid destroying
birds the poison should always be
covered by a small piece of board
with a stone or chip underneath -it
to keep the board slightly raised
from the ground; or it may be put
into an old tin such as a tomato can
and the edges bent nearly together
to keep out birds but to let in mice.
A small tile or a broken tile will
serve the same purpose. Great cau-
tion must, of course, be taken in us-
ing such -a deadly poison as strych-
nine.
Sometimes choPped alfalfa hay
thoroughly moistened with a solution
of the poison made -by dissolving one
ounce of strychnine (sulphate). in
two gallons of hot water is used in
place of the above poison. .A. little
of this poisoned hay is placed close
to the trunks of the trees late in the
fall, and not more than a handful
should go to each tree and should be
placed• down close to the crown so
that the mice will be sure to find it.
It is better to put a little piece of
board on top of it, and under no cir-
cumstances should cattle be allowed
into an orchard thus treated.
Transplanting Early, Crops FROM teas
Hotbeds.
Two things are - very neeessary in
this work; one, that the plants get
as much air as possible and kept as
cool as - possible in this way getting.
them used: to night temperature 8o
that when set in the field they will
be able to• withstand a considerable
degree of cold, The other' is that o!'
Iwithholding water as much as pos-
sible; this has two direct effects on
1he plant. One that of enlarging the
t finer root system, the other that of
stiffening the wall cells ,of the plant,
making them more suited to with-
stand outside conditions. On many
occasions it has been proved that a
plant, required which
for
its tual the water
growth,,the
former came through a rather mere
cold spelt In good shape while the
softer, more frequently watered app -
i
i
€
f
cimen, froze. •
1
# In threshing and
for "market, and especially for aaed
purposes, remember thats-good fomr
ring mill should be used,'to.`ths
aadataage.
•
•
-I 4::.rss riffs. .
incorporated in 1855
CAPITAL AND RESERVE $9,000,000
Over 120 Branches
The -1olsoith Bank
BUSINESS SERVICE
Many of ,our customers Who started ht a small way, have now
a Well established business through the assistance and co-operation of
this Bank over a period of year's.
Open an account in this Bank where your interest will be
faithfully looked after by experienced officers.
The Manager is always accessible.
BR.A.NCHES IN THIS' DISTRICT
Brucefield . St. Marys Kirkton
Exeter Clinton iriensalt Zurich
.y,
Evera.
e ieek
SUN. MON. TUE. WIL-67'iiifir SAZ
2 3 4 b (i 7
(i .lam 13 14
VANCOUVER
806.1'oa`i
W#NNIPE
TORO.
Z,ronia,Wancouver-
-.
(Both WaYs)
tisn.weeeine SUNDAY, O\CTODE1t 6th, hallus
TORONTO
ill Nf6N aTATION)
0.15 P.m;
DAILY
MOST MODERN. EQUIPMENT
Standard :Slaepin , Vining, Tourist and
Colonist Cars. first-class Day Coaches., .
Parlor Car through the Rockies.
Sunday, Monday, Wednosdaij, Friday
. Canadian National alt the way.
templet, th-ersday, Saturday
Sid exit., i., North Eat, Cochran* and Canadian Raticail,
'fifth rtetatfeatien fears Canadian llotldail Ticket amts. it
' - @ENCial. PASSENCER DEPARYMENT, TORONTO'
Now sold in a new waxed boar
piseckage - a great improvement
over the old lead package
SE
TEAis good ted
Sold only in-sealedtpacI ages
Look for
the name:
.000.00.0
wa- fts
ir- oomor
:arra
tefps appetite
, and digestion.
Three flavours.
T'S-
not enough to make
WRIGLETS good, we
must KEEP It good unto .3
you get it.
Hence the sealed package
-
-- impurity -proof --guarding.;
preserving the delicious cone,
teats --the beneficial goody..
The Flavour Lasts
smog
SEALED TIGHT gm Urfa RIGHT
coma
i!
EEL
SEAQ
(T<
Notes.;
Sunday
tainment
social on
An exe:
dialogue:
by the y=
Miss Be'
Foiturte
encores.
lowed h
sonally,
'good t}li
the Pro'
person-
'`ollowin
n?as gif
eaused
Of nine o:
tbeboxc
the elder
buying fl
Jaynes J
Bev. Mr
the even
-was pres
separate
'Tuesday
wilt be 1~
evening
welcome.
sny one
0 thu
inches.
Herald rt_
It %a the
ever talo
venir of
Family 1~
only X3.2
.3anua.
Wit. �I
,offered.
(To
Notes. -
Miss Eve
arriage
happy
trail for
The i. 1
her,. We
it has l
places; v
Viers are
parsonag
by the
Biles are
-Don't
£Ghristma
good pre
and evei
'Sawyers
-school s�
-wh.ite gi
-rho had
his largE
ing on,-
been wo,
Tram for
're•engag
Ht N T
Brea
gentlemA
chief rn
usually
Be begit
so befor+
cued by,
1, tray c
And rolif.
few cup:
Variably
three re
appetite
He b
shaves,
ing roafr
oranges
Iy as wJ
And are
'with, a.
is. native
are to -t
reakfas
name w
fast on
the rest
uustenar
rive fro
After;.
hunter
side of
work, h
ing a. lel
bacon, a
truer ea
kr he n
the por
pie mai
eliied.
it is a;
13erhans
ed. Th
An end,
,wart c
(cheese,
. f ale.
the tab
tag of
rsomethi
fast of
asked
'What
ulna
44It ;e