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HomeMy WebLinkAboutThe Huron Expositor, 1920-07-02, Page 2e Cr THE HURON EXPOSITOR JULY 2, I 0. Bedfqrd. Harvest Tools meed 'no introduction; second -growth handles, ferrules that do not hurt the handy correct lift and tines of F the finest steel. . Pitch Forks, strap ferrule, each. $1.40 Pitch Forks, plain, each $1.20 Hay fork pulleys knot passing large - size, each $1.00 Pulley Hooks, each 15e Paris; Green, per Ib. 70c Slings, sling chains, and long fibre Manilla hay fork Rope. BUY EARLY to AVOID SHORTAGE PRESERVING KETTLES 4A :beautiful three -coat blue and white ware, the kind that lasts.' $1.60 to $2.75 r ' , WINDOW SCREENS 'The hot nights, the flies and mos- tquitoes make life miserable. Try a screen for a remedy. PRICES 45e to 90c• GALVANIZED TUBS l Special extra heavy galvanized tubs with wringer - attachments in three sizes. $2.00, $2.25 and $2.50 Trolley Hangers and track insure a door against the strongest wind or storm. Hangers, per pair $2.00 Track, per foot 25c Brackets, each 25c • ' SPECIAL VALUE IN BINDER TWINE FOR CASH BUYERS. LONG FIBRE PURE MANILL A, 650 FEET TO THE POUND. G. A. dills, Seaforth THE McKILLOP MUTUAL FIRE INSURANCE COT. HEAD OFFICE--SEAFORTU, ONT. OFFICERS T. Connolly, Goderich, President Jas. Evans, Beechwood, Vice -President W. E. Hays, Seaforth,. Secy.-Treas. - AGENTS ;Alex. Leitch, R. R. No. 1, Clinton;. Ed. Hinchley, Seaforth; John Murray, Illrucefield, phone 6 on 137, Seaforth; W W. Yeo, Goderich; R. G. Jar- rnuth, Brodhagen. DIRECTORS William Rinn, No. 2, Seaforth; John Bennewies, Brodhagen; James Evans, Beechwood; M. McEwen, Clinton; Jas. Connolly, Goderich; .D. F. McGregor, B.. R. No. 3, Seaforth; J. G. Grieve, No. 4, Walton; Robert Ferris, Harlock; ;George McCartney, No. 3, Seaforth. G. T. R. TIME TABLE Trains Leave Seaforth as follows: , 11 . a. m. - For Clintqn, Goderich, Wingham and Kincardine. - ii.53 p. m. - For Clinton, Wingham, and Kincardine. 11.03 p. m. - For Clinton, Goderich, 8.51 a. in. -For Stratford, Guelph, Toronto, Orillia, North Bay and points west, Belleville and Peter - bore and points east. 3.12 p. m. -For Stratford, Toronto, Montreal and points east. LONDON, HURON AND BRUCE Going North a.m. p.m. London 9.05 4.45 Centralia 10.04 5.50 Ffxeter 10.18 6.02 Hensel), 10.33. 6.14 Kippen 10.38 6.21 Brucefield 10.47 '6.29 Clinton 11.03 .6.45 Londesboro 11.34 7.03 Blyth 11.43 7.10 Belgrave 11.56 7.23 Wingham • .• 12.11 Going South a.m. Wingham 7.30. Belgrave 7.44 Blyth 7.56 . Londesboro 8.64 Clinton 8.23 Brucefield 8.40 4.32 Kippen . 8.46 4.40 Hensall 8.58 4.50 Exeter 9.13 5.05 Centralia . 9.27 5.15 Landon 10.40 6.15 • C. P. R. TIME TABLE GUELPH & ,GODERICH BRANCH TO TORONTO a.m. Goderich, leave 6.20 6.58 7.12 9.48 Blyth Walton Guelph FROM. TORONTO Toronto, leave Guelph; arrive Walton 8.10 9.30 12.03 Blyth12.16 Aifburn 12.28 Goderich ` 12.55 p.m. 1.30 2.07 2.20 4.53 5.10 6.30 9.04 '9.18 9.80 9.55 Connections at Guelph Junction with Main Line for Galt, Woodstock, Lon- don, Detroit, and Chicago, and all in- termediate points. HOW YOU CAN TELL GENUINE ASPIRIN Only Tablets with "Bayer Cross" are Aspirin -No others! There is only one Aspirin, that marked with the "Bayer Cross" -all other tab- lets are only acid imitations. Genuine "Bayer Tablets of Aspirin" have -been prescribed by physicians for nineteen years and proved safe by mil- lions for Pain, Headache, Neuralgia, Colds, Rheumatism, Lumbago, Neuritis. 7.40 Handy tin boxes 'of 12 tablets --also p.m. larger "Bayer" packages, can be had 3.20 at any drug store. Made in Canada. 3.36 - Aspirin is the trade mark (registered 3.48 in Canada), of Bayer Manufacture of 8.56 Monoaceticacidester of Salioylicacid. 4.15 While it . is well known that Aspirin means Bayer manufacture, to assist the public against imitations, the Tablets of Bayer Company, Ltd., will be stamped with the•r general trade mark, the "Bayer loss." • estern University London, Ontario eArts and Sciences - Summer School July 5th to August 13th FOR INFORMATION AND CALENDAR WRITE K. P. R. NEVILLE, Registrar PJINTEBS ABOUT MkK information Relating to Cheese Factory and Town Supply. The Percentage Composition of Milk -Handling Milk for the Citi Timle - Bot Weather Poultry. Counsel. ,d (Contributed by Ontario Department`oi Agriculture, Toronto.) 84 • term percentage . means so nzucIL In 100 -that is, in one hundred' pounds, gal- lons, etc. The composition of milk is usually stated as so much of each part 'in .one hundred parts or pound's. This varies' considerably according to breed of cattle; lactation. period, or length of time milking; whether first or last of the milking, and upon many. other conditions. Usually, however, in Ontario, the milk ,will have about the following composition: • Water 87.5 - Fat . 3.5 Casein and albumen... 3.2 Sugar 5.0 Ash . . 0.8 Total- .... , 100 . The buttermaker takes one part only from the milk, the fat. The cheesemaker takes out chiefly two parts or constituents, casein and fat. The condensery and powder .milk manufacturers make use of -all the solids in milk for human `food, hence are 'able to . pay higher • prices for milk than can manufacturers of but- ter and cheese. Because mllk con- tains on the average only about three -and -one-half pounds of fat, which when made into butter has mixed with -it from 16 to 20 per cent. of water and salt, thus making only about four pounds of butter out of 100 pounds of milk, we see why but- ter must of necessity be a high_ price per pound. The cheesemaker is able to make . 8 ;,y to 10 pounds cheese per 100 pounds milk, consequently is able to sell his product at about one- half the price per found which buts ter sells for, and yet�pay as high, or higher prices per 100 . pounds milk than can the butter manufacturer. The condensed and powder milk manufacturers are able to sell their products at a still lower price per pound, because they are able to re- cover:from twelve to twelve -and -one- half pounds of solid food material from 100 pounds milk. From the foregoing we see that the commercial value of milk has a very close relation to its composition, and the use that is made of the var- ious parts of the milk solids. -H. H. Dean, O. A. College, Guelph. Milk, For the City Trade. "SafelyFirst" -is a good slogan in the milk business. To make milk safe it must be drawn from healthy cows -preferably those which have pass- ed the tuberculin test.; the stable, pasture and all surroundings must be clean; the utensils which come in contact with the milk must be clean, the persons handling the milk should be a living advertisement of exem- plified cleanliness; the delivery wag- ons, agons, cans, measures, etc., should be clean. In order that assurance of safety may be doubly sure, it is ad- visable to pasteurize the milk -that is, heat it to 140 degrees to 150 de- grees F., hold at this temperature for twenty to thirty minutes, then cool -to 50 degrees F. or below and hold at. this temperature until deliv- ered to the consumer. Pasteurized milk is the safest kind of milk for humans to drink. The person buying milk has cer- tain duties in order to ensure a safe product, especially for ehildrlen. Among these may be .mentioned, plac- ing the milk at once , on delivery in a refrigerator or cool cellar protected from dust and odors, and by keeping it in a tightly closed vessel -prefer- ably in the milk bottle covered with an inverted glass tumbler, or spe- cial cover; the top of the milk -cap should be wiped to remove dust be- fore_ taking it from the milk bottle; no more milk should be taken from the supply bottle than is required for a meal; any • "left -over" milk, should not be put into the supply vessel after the meal, as this will likely spoil the whole of the milk on hand; milk taken to a sick room should not ,be used for any other pur- pose, except it be boiled, and then only for cooking; milk bottle should be washed as soon as empty, and be promptly returned to the milkman. In no case should milk bottles be used for any other purpose in the .t hoiwe than for holdingmilk. Milk is a perfect foofor children, and also for "grown-ups," along with other substantial material. It is cheap food at ten to twelve cents a quart compared with the price of other foods. Insist on good, clean. milk and be willing to pay a reasonable price for such milk. Milk producers and milk consumers should co -operate. - Prof. H. 11. Dean, O. A. College, Guelph. - Hot Weather Poultry Counsel. The rooster, unless kept for next year's breeding, is too expensive a luxury to keep -and he'll help relieve the meat shortage. The market for the cull stuff pro- mises to be good this month -and by marketing in June the distribution is more equalized. By eating the poor layers the farm- er gains in two ways -he eliminates the profit -takers from his flock and he lowers the meat bill for his table. The small farin flock of good layers is always more profitable and satis- factory than the large flock of poor layers. The good layer of the yellow -legged breeds at this season loses the color from the feet and bill and these lat- ter becoming .almost white. The sleek plumaged, fat yellow -legged hens are usually very poor layers. It will pay to cull them out now. With a new German process -ben- zine and kerosene are obtained from liquid coal tar distilled from lignite. FREE Of TERRIBLE KIDNEY TROUBLE After Throe Years of Suffering, "FRU VF..A-71VES" &ought,..Relie: MADAME HORMIDAS FOISY 624 Champlain St., Montreal. "For three years, I was ill and aihausted and I suffered constantly from KidneyT' and Liver Diiaasa My health miserable and thing in the wa f medicine did me any good. Then ed to nee `Fruit -a -tines' and, the est was remarkable. I began to improv immediately, and this, wonwonderfulfistit asedidne entirely moored me to health. All the old pains, headaches, indigestion and eon- stipation were relieved and onele mare T was}weil. To all who suffer from Indigestion, CUritipation, Rheumatic Pains or great Fatigue, I advise the use of `Fruitaartnres'." Madame HORMIDAS FOISY. 50e. a.box, 6 for $2.60, trial size 25e. At ail dealers or sant postpaid by Fruit -a -tires Limited, Ottawa, Oat. A WEEK END AIR -SERVICE BETWEEN TORONTO AND MUSKOKA For several years there has' been much talk among aeronauts of es- tablishing a permanent flying route in; Canada. 'Until the present time none of the -schemes have materializ- ed, but a plan is now announced for the starting of a week end air ser- vice between Toronto and Muskoka. For this purpose a large flying boat is being constructed, and it is expect- ed that it will arrive in Toronto with- in the next few weeks. The big plane which is probably by far the largest ever seep in Toronto, is capable of carrying five passengers, exclusive of the pilot. The boat, which will be moored in. tl}e Pay, will leave Toronto at six o'cleck each Friday evening and make are' uninterrupted flight to the Royal Muskoka Hotel, where it' will land some two hours later. Plans have been made by the Bishop -Barker Company for a trial trip early next month. The first passenger trip is planned for July 16th. . "We have been; looking around for a suitable air route for a long time," said Lieut. -Col. Bishop, V. C., etc., the president of the company, "and we have decided that the Toronto and Royal Muskoka flight would be the most popular." The plane will _ be piloted on each occasion either by Col. Bishop or Col. Barker, both of whom are of world renown. - Passengers will leave the foot of Yonge . street by motor lau7ch for the flying boat, which will be moored in the Bay. After gliding across the water the big plane will rise and sail in an easterly direction over Scar- boro Heights and along the shore of the 'lake until the towns of Whitby and Oshawa are reached. It will then turn north and head direct for Mus- koka. The reason for the eastern flight is to keep the plane over the water throughout the route, as by this method it will be possible to follow a chain of lakes practically the whole way to the destination. The direct course would naturally be short- er, but the Bishop -Barker firm wish to take no chances. - Lakes Scugog, Simcoe, Couchiching, Sparrow, Muskoka and their adjoin- ing rivers are so placed as to make it possible to glide down at- practi- cally any portion of the route. - Thedistance this way is about 150 miles% but were speed necessary this could be altered by the direct route to about 100 miles. This however would necessitate flying over terri- tory on which a flying boat is not constructed to land without some damage. The big plane is equipped with a 360 -horsepower engine and is capable of carrying the six occupants at a rate of 87 miles per hour. A speed of 70 miles per hour will - be maintained, at which speed ample fuel is assured for six hours' flying. It has been decided to carry. out the flights ata height of 4,000 to 5,000 feet. Great interest has been shown In this scheme, as it is the first of *its kind to materialize in Canada. The size of the plane also attracts much attention. The plane is not support- ed on floats, but the body is actually built in the form of a boat and set- tles neatly on the water. Col." Barker who has been in New York superin- tending the construction of the plane, expresses himself as well 'satisfied with the result. During the week end the plane will leave the Royal Muskoka periodically for :short trips over the Muskoka Lakes, so that all resident of the district will be able to 'get a new view of the' beautiful surro{udings. Moving pictures will ,fie made of the first _trip. o PRESERVATION OF FOOD Essentials in Sang Vegetables and Fruits. Sterilizing Preparatory to Canning Described - Drying Methods and the Cold Pack Also- Described. (Contributed by Ontario Department of Agriculture, Toronto,) T is a universally known fact that foods not properly preserved will spoil. They will ferment, de- cay, putrefy or become moldy. These changes are brought about by the development of bacteria, yeasts and molds on or in the food. If these micro-organisms can be prevented - from growing on or in the food it will not spoil. Therefore, the ques- tion of food preservation resolves it- self tself into the problem of preventing these bacteria, yeasts,.and molds from growing or multiplying on -or in the foods. This is done in - various ways according to the nature of the food to be preserved. In the preservation of such vege- tables as green peas, beans, asparagus and green corn, cooking and sealing are necessary. These are green and juicy, and if stored in the fresh con- dition they will either wilt, or fer- ment and rot. This fermentation and rotting is due to the develbpmept of ''the bacteria' which are present on the vegetables. There will be sufficient moisture present in the -mass to en- able the bacteria to multiply and feed on the material and thus induce the rot. So in order to preserve such vege- tables in the fresh condition the bac- teria ao-teria present have to be all killed and all other bacteria prevefited from get ting on the material until it is to be used. In order to accomplish this the process of canning is resorted to. To get satisfactory results front can- ning vegetables` it is necessary to have: lst. Good sound healthy vegetables. 2nd. Good clean sealers with tight- fitting tops and good rubbers. 3rd. Wash the vegetables and fl into the sealers. 4th. Cover with water salted to taste. 5t11. Put on the tops and, -leave slightly 'loose. . 6th. Place sealers in a steamer or boiler half filled with cold water and heat to the boiling point for half an hour. 7th. Remove sealers from boiler or steamer and tighten down the tops. 8th. After 24 hour% loosen the tops and return to the boiler or steamer and give another half hour's boiling. 9th. Repeat this process after an- other 24 hours. Then tighten down the tops and place away. This treatment should destroy all micro-organisms present, and if the top is hermetically sealed no others can get in until it is opened. Another method of sterilizing is to give one boiling to the filled' sealers for three ,tel four hours. This, how- ever, cannot be depended on to give as satisfactory results as the above. Another method is to heat itt steam. under 15 ,lbs. pressure for thirty min- utes. This is the commercial way for which special strong steamers (auto- claves) that can withstand internal pressure are necessary. - Another method of preserving vegetables Is by drying in special. ovens. This drying process extracts sufficient moisture from the vege- tables to prevent the bacteria present from having the power to multiply unless the materials should get moist before being, used. If sufficient mois- ture is not extracted, or should the dried materials get moist during stor- age, then decay or rot will rapidly develop, as the bacteria are not killed in the drying process and only re- quire moisture to enable them to d velop. Such fruits as strawberries, ras berries, plums, peachAff; currants, blueberries, etc., which are soft, can- not be kept any length of time with- out fermenting or/ molding unless they are canned. The canning process is simply for the jrurpose of killing all mold spores and yeast cells that are on the fruit and.,preventing others getting on un- til the material is to be used. Canning fruits is not so difficult as canning vegetables because it is eas- ier to kill yeasts and molds which affect fruits than it is to kill bacteria that affect vegetables. These fruits may be cooked in' a fruit kettle, sugar added to taste, and tilled hot direct from the kettle into sterilized'sealers removed direct from scalding water. The covers, rings and rubbers should be put on at once di- rect from scalding water and screwed down tightly. Another way to preserve such, fruits is by th cold pack method. In this method tl a fruits are not cooked before putting into the sealer. _-Sound fruit not overripe should be used. This is 'ricked over and filled directly into clean sealers. Stone fruit should be pitted. A syrup of sugar and water sweet- ened to taste is then filled into seal- ers so as to completely cover the fruit. The tops, - rubbers and rings are put on but not screwed down tightly. The sealers are then placed in a boiler containing cold water suf- ficient to reach three-fourths up the sealers and this is brought to a boil and kept boiling for half an hour. The sealers are then removed and the tops screwed down tightly at once. When cooled, store away. -Prof; D. H. Jones, O. A. College, Guelph. Feed Plenty to Hens. Feed plenty of the feeds you have on hand. Hens prefer rolled oats and barley to whole grain. A ration of one-third each of oats, barley and cracked corn gives first-class results. Supply plenty of tender green feed, shade and clean drink, Water should be given in abundance and must always b`e clean and fresh. Barnyard water is extremely bad. Sour skipo.- milk is excellent. A European -railroad has adopted � steam driven motor passenger cars A new clatter sa�i�v for quickly cut- that resemble American gasoline elec- ting railroad rails is operated either tris cars. by an electric moor of by iaad. Incorporated in 1855 CAPITAL AND RESERVE $90000:000 Over 120 `Branches - The Molsons Bank The saving habit like all other good habits is the result of resolution and- practice. By depositing regularly a portion of your earnings m TUE MOLSONS BANK, the saving habit, is soon acquired. Your money grows by the addition of the. interest which we pay at current rates on savings bank deposits. It is safe, and , can be drawn upon when really needed, - Avoid careless spending by opening a savings account with us. BRANCHES IN THIS DISTRICT Brucefield St. Marys Kirkton Exeter Clinton liensall Zurich Eastern Canada Extends Hearty Welcome to Visiting Members of United States National Editorial Association. Torontb, June 21st, 1920. With the annual convention concluded in Boston this year, some 130 members of . the 'National Editorial Association cowmen ced at Yarmouth, N.S., a tour of East- ern Canada via the Canadian National - Grand Trunk Railways. They have visited the Land of Evan- geline, Halifax, the mines and steel works at the Sydneys, the Bras d'Or Lakes in Cape Breton, the industrial centees of New Glasgow and Stellarton, Truro, Amherst, Sackville, Prince Ed wigrd Island (the million -acre farm),.his- toric Quebec, and Ste. Anne de Beaupre, the big power .plants and industries at Grand Mere and Shawinigan, and are to -day in Montreal. This week they will conclude their 1920 tour by visiting Ottawa, the Silver Camps rat Cobalt and - Gold Mines at Porcupine, the pulp and paper industries at Iroquois Palls, the Lake of Bays Dis- trict. in -the Highlands of Ontario, ..Toronto, Niagara Falls, Hamilton, wind- ing up the trip at Windsor. Altogether, some 3,690 miles will have been travelled in white has been termed "The Million Dollar Special," one of the finest all - steel ear trains that has ever been assembled on this continent, consisting of six standard sleeping -hers; two dining cars, tourist and baggage car. The new steel sleepers are of the very latest type and construction, with all modern devices theta make for pleasure and conafert in travel: The dining cars are manned by a specially -selected staff, and the excellence of the cuisine hasbeen frequently commented upoxi by the American newspaper writers. Every possible arrangement for the safety and comfort of the editors while en route is being carried out by an efficient staff of the Canadian National Railways which has been specially assigned to the various duties. r, As one, of the party has expressed it, "We are travelling in a palace, through a country of marvelous scenic beauty, a bad of fertility blest with a wealth of resources which cannot help butim- press us profoundly. We shall leave Canada with the happiest recollections of her progressive spirit and hospitable people." The party, which represents some 34 States of the Union, have been officially welcomed by the Lieutenant -Governors of Nova Scotia, Prince Edward Island, New Brunswick and Quebec, and have been the guests of each of the cities- visited; while numerous special social functions have been arranged for their- entertainment. While in Toronto, His: Honor the Lieutenant -Governor will hold a reception at Government House. When; at the suggestion of Mr. D. B. Hanna, the President of the Canadian: National Railways, Mr. C. A. Hayes, vice-president, went to the Maritime - Provinces last winter to arrange a pro- gramme of entertainment for the Ameri- can Editorial Association during their proposed visit, he said: "I regard the - visit -of these editors as of very consider able • importance to the country-im- portant ountryim-•portant coznnierrcially and also politi-- catly-and I should' like to feel that everything were done that could be - done to give them a favorable impres- sion of the country and of us..V Last year the same party of people toured the Canadian Northwest, and the articles they afterwards contributed to their papers proved a great commercial ad- vantage to the section of the country which they covered, and perhaps what is still more important, .they expressed' impressions of the Canadian character which were all to our advantage." That - Mr. Hayes was sincerely convinced of what -he said is demonstrated by the fact that he, in company with Mr. H. H. Melanson, Passenger Traffic Manager, made° the "preparations" tour of the - provinces himself. ` Altogether, the tour has been flf exceptional educational value,and should be one more step in fostering the spirit of amity between the two lad joining countries where peace has reigned for the.last hundred. years. , the flavor lasts --and the electrically - sealed package brings Here's to teeth, appetite, digestion, :Fr WRIGLEYS to you with all Its goodness perfect- ly Preserved. Sealed Tight- Rept Right ! 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