HomeMy WebLinkAboutThe Huron Expositor, 1921-08-12, Page 2ETNRE0F
dOtRST TSH
Shackleton Is Feading . .
For the Antarctic Ode.
- To Exp:ore Its Mysteries
IN the Antarctic remain the
largest stretches of the earth's
surface 'that have not yet
been thoroughly explored, and
next month Sir truest Shackleton
will head an expedition to clear up
what mysteries surround them.
Especial interest will attach to his
efforts to determine whether the
Nimrod Islands are a reality or a
mirage. They have been reported on
several occasluna, but the accounts
given are so conflicting that some
geographers doubt their existence,
and they dt, not appear on some of
the bee, maps. lie will also give
Dougherty Island a closer iitspectimt
than it has yet received, So fir us
known the foot of rtan has never
rested on Dougherty Island, though
its existence is not in doubt. It was
named In honor of the master of
the James S:ewarl, who first report-
ed its existence on May 29, 1841.
Ile h estimated that it was five or six
miles long and had gond opportuni-
ties for making a reckoning, since
he passed within 600- yards of it.
Many birds wen:: noticed, and
plenty of signs of animal life, as
well as considerable vegetation.
The island was not reported_ again
for eighteen years, when it was
sighted by a Bristol skipper who
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TWIN
SHINGLES
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RED or GREEN — Slate Surfaced
R VICTIM
Of RHEUMATISM
Entirely Well After Six Weeks'
Treatment 1ijith "FRUIT-A-TIVES"
Rats and mice Will be infected'. with
Manic plfigte and let . down 'front
airplanes to spread contagion. There
will be no place that one may hide
-himself and be safe from attack. All
noncombatants will be exposed to de-
struction, as the .sinful, according to
Revelation, are to be eifposed on the
Day of Judgment.
As chairman of the committee on
ordnance and explosives of the naval
consulting board I had an opportun-
ity during the war of examining more
military and naval inventions than
anyone ever before was called upon
to examine in the seine time. Among
the inventions submitted was a poi-
sonous gas which the inventor claim-
ed would be far more deadly than
anything yet produced. I have lately
seen the press announcements that
we have a poisonous gas three drops
of which, striking the body of a man,
will result in certain death, and the
vapor from one drop will surely be
fatal. Possibly this is the same gas
that was submitted to me.
MR. AMEDEE GARCEAU
32 Hickory St., Ottawa, Ont.
"I was for many years a victum of
that terrible disease, Rheumatism. In
1913, I was laid up for four months
with Rheumatism in the joints of the
knees, hips and shoulders and was
prevented from following my work,
that of Electrician.
I tried- many remedies and was
under the care of a physician; but
nothing did me any good. Then I
began to take'Fruit-a-tires' and in a
week I was easier, and in six weeksI
was so well I went to work again.
I look upon this fruit medicine,
'Fruita-tinea', as simply marvellous in the
cure of Rheumatism, and strongly
advise everyone suffering with Rheu-
matism to give' Fruit-a-tives' a trial."
-AMEDEE GARCEAII.
50e. a box, 6 for $2.50, trial siee, 25e.
At all dealers or sent postpaid by
Fruit-a-tivea Limited, Ottawa. Ont.
Neponset Puraid Roofing Is recommended for form buildings and factories.
Sold b Lumber and hardware Dealers.
Twin Shingles.. .... $7.85 per square
Canada Roofing..,. . $2.25 per square
Rock Faced, extra heavy..$4.25 per square
Villi
(
UWL
UIW
(IMI
- M OMMENS-® E0= -
tl
INCORPORATED 1838 - .
Capital and Reserve $9,000,000 III
Over 180 Branches
The Molsons Bank
•
" The cost of living is falling, also the price of food
stuff. This necessitates increased production. Pro-
duce more and deposit your surplus in The Molsons Bank
Bank where it will be ready for any call and yet.
be earning interest.
BRANCHES IN THIS DISTRICT:
' Brucefleld, St. Marys, Kirkton
. Exeter, Clinton, Bengali, Zurich.
�..
1111
IIIA:
•
IIIA
1111
IIIA
III
The Salvation Army Lassies' ;band
of Philadelphia consisting of 35 young
women, is the largest of its kind in
that country.
for bread and griddle cakes, mayon-
naise, mashed pbtato, whipping
cream, etc. How could a woman with
a small hand egg whip compete with
a thing like this?
If fresh material, as nature made
it, was used In all these cases the
quality would be. improved as well as
the quantity increased enormously—
but - the speed demon of to -day has
his minions inventing all sorts of
sophisticated or near foods. There
are powders to which some water is
added before the power whip is set
to work to make out of them pie
fillings, cake icings, or, note, "pie
toppings." Pie toppings is what
they are called in the technique of
to -day. I taste and choke on them,
and the over -emphasized fillings un-
der them, and do riot wonder that
"pies are not as popular as they us-
ed to be." A great authority says
they are not. I have but recently
watched some pie crust makers and
know that pie crust making is also
largely a lost art. Thick, dry, bit-
ter, sandy stuffs are urged upon cus-
tomers as fine and flaky, though a
true mince pie imp ,would fall down
and expire if given such to eat.
But this is not to suggest that
some of the largest eating places are
not run with wonderful thoroughness
and cleanliness. The owners of the
great places are sometimes, if not
usually, people of much more general
cultivation and training than the gen-
eral and careless eating public im-
agines. Take, for instance, the own-
er of a widely scattered chain of
lunch -rooms -1.04 in all. An article
printed in June, 1921, shows that he
it not only a man of wide' cultivation
but of indomitable energy, which he
Oeo. A. Sills & Sons
1,5.00
To ViNiliP46
plus Half a Cent per mile l
beyond. Return Half a
Cent per mile to Winnipeg,
plus $20.00
Excursion Dates
• FROM ONTARIO
August 10th and 22nd
Toronto, Carddwell Jet., and all Sta-
tions South and West thereof.
, Lae. TORONTO, on above dates, 12.00 noon & II p.m.
Special accommodation for women.
Convertible (berth) Cplonist Cars. Facilities
for meals en route.
charted it in somewhat different
tatitude and longitude. WAN. a4a1,Q,
in 1886 it was bbserved, but singe
then has not been heard of. In
1909, when the Shackleton expedi-
tion was returning froui furthest
south and had reached the supposed
whereabouts of the Dougherty and
Nimrod Islands, a close lookout was
kept, but without result. The vessel
reached the neighborhood in the
Antarctic night, and the weather was
hazy, making it impossible to carry
uut a :borough search. However, so
far 1LS 1.11u Dougherty Island is con-
cerned, there s,,,ns little doubt of
its existence. Much 1,,s is known of
the Nimrod Islands, which are sup-
posed to 1)1. at no 14 rt.al. distance
room it. These ielands were reported
by the master ot the ship Nimrod,
in 1828, W:10 1.t.cord.'d I hat there was
much vegetation and kreat clouds of
birds lio,.•ring over them.
A search made in 1/531 again re-
r:erteii Cie Nitnr,u1 islands, but in a
different latittide. Again the birds
and vegetation w re remarked upon.
Whether the 'SI ,UldS weri• peopled
life might readily he supported upon
them. The curious point about both
the Dougherty Island and the Nim-
rod group is that they are not al-
wAys observable to mariners W110
PaSS through the waters where they
are charted. Can it be possible that
LIO.y are agoat and mere masses of
vegetation', whose position and out-
line would both change from one
year to another? Or are they ice-
bergs? There is a possibility that
they are mirages. for it will be re-
called that so/experienced an explor-
er as Admiral Peary was deceived
by a mirage into announcing the dis-
covery of a new continent In the
Arctic, which he called Crockerland.
Subsequent explorations revealed the
fact that Crockerland did not exist.
Shackleton expedition. which is
admirably equipped, and will be in
no hurry, will probabIY definitely
settle the ques:ions that arise con-
cerning these islands.
Everything that money can buy
has been obtained for the scientific
eqiiipment. There will be no uncer-
tainty about time soundings; for in-
stance, when the indicated positions
of Dougher,y and the aantrods have
been reached, the search for thetu
will be thorough and not incidental,
as it was in the last instance, when
a Shackleton ship was in the neigh-
borhood. When a missing island is
found, its flora and fauna will be ex-
haustively studied and photographed,
and If any of the man tribe Is en-
countered, he will not lack for thbr-
ough description. In order to make
the study of air currents copplete,
seopla.ne will be taken, from the
instrument board of which elaborate
observations can be conchicted. The
first objective.of the expedition, as
gIven fn the despatches from Lon-
don, will be the Salvages; a group of
rock islands in the Atlantic between
the Canary arid the Madeira Islands.
Thence the vessel will proceed to St.
Paul's Rocks, on the Equator.
Next he will go to Gough's
Island, which is eight miles In
lengih and rises 2,000 feet above the
sea. Gough's Island was visited but
once before, by the Bruce expedition
in 1904. Here be made num-
erous soundings to test the quaint
belief of many sea captains that at
this point there airline an under-
water passage between Africa and
Tickets and HI inforrottion from any Canadian
National or Grand Trunk Agent.
eeelleetie
SLEEP
Ohl what a wonderful word that
is I Can you do it? That is, drop
off into a good sound refreshing
sleep? If you are unable to. there
is something wrong with your nerv-
ous system. It is a danger signal.
Nervous prostration, melancholia,
'nervous dyspepsia are only a few of
the serious maladies that are liable
to develop.
DR. MILES' NERVINE—$11.20
ioothe the irritated and over-
atrained nerves. Just one or two
doses helps Nature to restore them
to their normal functions. Guaran-
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Sold in Beaforth by
RATS AND COOTIES
TO CARRY LAG UE.
Encouraged, apparently, by his
success as a war prophet, over a long
period of years, the veteran inventor,
Hudson Maxim, has contributed "A
Forecast of the Next War" to the
New York Trib.,eo. As Maxim pre,
dieted the Russo-,lapanese war and
FEEDING CROWDS OF PEOPLE
Fi*m half way across the continent
women have written to me for advice
in reference to opening and condi/et-
ing a tearoom or restaurant or
cafeteria or delicatessen, or how to
go about some form of catering to the
eating public. An increasing num-
ber of inquiries of this sort has come
in...
I am no authority on this subject.
Irl fact, I am mare of a Jib's com-
forter than anything else, since I fully
believe that there are- about three
tunes as many people in food busi-
nestes as ought to be in them. Re-
fer(' 1914 the food trades had to sup -
le -rt many more people than the
traffic could, legitimately, end now,
since prohibition, food sellers have
increased by leaps and bounds.
The advice of Miss Alice Robert-
son, the only woman member of con-
gress, might be worth seeking. She
was in tke cafeteria business in Okla-
homa before her election. Perhaps
it is her shining example that has
aroused the desires of dozens of wo-
incr. to follow in her footsteps, at
least as far as to possess the eating
place. No knowing what air castles
beyond that they are building.
The public is not considered con-
scientiously by more than one out of
an inconceivably large number of peo-
ple who want to make money by
feeding it. There is a larger per
cent. of true incompetents in food
businesses than one would dare men-
tion. It is safe to say that not one-
tenth of the feeding done is of first
grade. There ought to be some meth -
ed of grading eating places other
than by the prices charged.
People give the shabbiest and most
unconvincing reasons why they think
they might succeed in food work, al-
though totally inexperienced, totally
untrained, and without capital. With
people as impatient .as they are to-
day, this latter drawback is far great-
er than the inexperienced can guess.
Coffee •erns, bread slicing machines,
power whips, dish washing machines,
and other marvelous labor -money sav-
ing, and time multiplying devices are
needed to go into this work, even on
a rather small scale.
A great number of testimonials
might be collected from people of ex-
perience as to what is required. But
before equipment, I would place the
ability to be "always on the job." A
woman with a successful eating place
in San Diego, Cal., called and calls
her place a box because when she
began one of the dimensions of her
m-iniature eating place was eight feet.
Judging by her larger place and
everything concerning the merest for an hour or more. The dough for
amateur can Fee that she does no ( French bread has sticking qualities
all the work. There is no bit of it I
she cannot do, whether it is the cook-
sit around while some ...,e else a-_-
beyond the wildest imagination of
one who has made the 'straight orquick' doughs', of Boston. It has
clinging characteristics only compar-
able with Wabash mud or Arkansas
gumbo. Ever since those fifty-six
nights of overexertion, intolerable
heat, and smothering closeness, I get
a nerve shock when t see an old-
fashioned dough trough. It was- the
limit of my experience in hard work."
America,
Where !bore is a tendency to
Constipation, yOu will flthl DR.
Mn.sli Immo- PILLS effectiroo in
keeping the bowels open.
TOO ILL TO
GO TO SCHOOL
Mother Tells how Daughter
was Made Well by Lydia
E. Pinkham's Vegetable
Compound
:Ale Compound was rc-
-7cornmemk, I to me
.ilor my daughter. •
;:lm had trouble
every month
bleb left her in
with weak back
and pain in her
right side. She
had these troubles
for three years
and frequently
was unable to at-
tend school. She has become regular
; nd feels much bet er since she began.
sling the Vegetable Compound and
s school regularly. She is gainiug
steadily aml I have no hesitancy in
recommending Lydia E. Pinkharn'a
Vegetable Compound and Lydia E.
Pinkhs Blood Medicine."—Mrs.
knIN Toms, Ball St., Cobourg, Ont.
Standing all day, or sitting in
era mperl positions, young girls contract
deranged conditions, and develop
headaches, backache, irregularities,
nervousness and bearing -down pains,/
all of which are symptoms of woman't
ills. Every mother who has a daughter
suffering from such symptoms should
give Lydia E. Pinkbam'a Vegetable
A practically unbreakable glass for
table ware has been developed in
Belgium.
Compound a fair trial.
The hardest work of this rich mart
had previously been cutting cord woody
for 50 cents. a cord, pushing wheel-
barrows of dirt up long inclines,.
painting acres of tin roofs in July'
and August, digging rocks .and mak-
ing fences of thenr. Be had been
poorly paid at these, but in -this ease
he paid to a man who cursed, etc.
piote then what he brought to the
restaurant business to insure the
great success that has followed his -
efforts.
This man stuck to the sticky busi-
ness until he could really make
French bread. He says: "I was.
still in pursuit of knowledge In this.
inferno, and clung to that job as
faithfully as that dough stuck to me•
every night, mostly because my boss.
actually went in the trough with me
and did show me the peculiar move-
ments of my hands and arms in the
dough to effect the best results. Then
when the dough 'comme finir,' the reg-
ular understudy would pare the dough-
off him and he from me." There are.
other entertaining details of how the -
boss gave him only half as much to,
eat as himself, sent him on errands.
at unearthly hours, etc.
Any one who wants to learn a food
business should have this man's spir-
it. Such a man 'should have intelli-
gence enough ,to get and' hold a job
easily in a place where the necessary
things could' be learned. If such'.
people are without the grit to do this:
they are not likely to overcome the.
trials of establishing, building up,
successfully continuing a place for
feeding people, and putting some
conscience into their work rather'
; than all selfish concern to "make:
money."
Some flourishing eating places go'
to the wall because a little success,
with good clothes and automobiles,
turns the heads of the good cooks
who started them, and who have to
go again into service—and look the
part. On the other hand, I have seem
a whole family, after coming into
great opportunities through money,
"stay right on the job," doing the
buying, keeping books, etc.
No one who is too lazy to keep
books should try to feed people. It
LI laziness, or a queer repugnance to-
t.la: t sort of exactions which hinders
many an owner of a tepidly run eat-
ing place from keeping books. To-
day. (here are curious and wonderful
systems, with machines for adding
and tabulating, to help in this work,
but they cost money. It should be
noted, however, that there are great
places for feeding people where the
bookkeeping seems to be carried on
Rs an end in itself, and everything
so conducted by rule of thumb that
the fold has no more character than
tt Chromo.
There is at least one high class
magazine conducted for those in these
businesses. It is called -'The Ameri-
can Restaurant, the Magazine devot-
ed to Eating Places." It contains
some remarkably good reading, as
well as every sort of information for
those in the business. The initial
article in the June number tells of'
what the great chef Oscar says about
our national food weaknesses and
failures—how we flail to recognige
subtlety in the art of cooking; how'
haste has intruded on our eating hab-
its, and how some valuable customs
have been overturned.
has put into his business.
This man contends that a restau-
rant man, besides having "natural
endowments as merchant or sales-
man," should know about cooking. So
what did he do? As he tells it, he
first worked in his own -bakeries in
Boston,- learning all he could about
bread. Then, having been an exten-
sive wanderer in Europe, and realiz-
ing that they had better bread over
there than here, he apprenticed him-
self for eight weeks to a French bak-
er, who, if he had known the facts
about his apprentice, would have
thought of hint as a millionaire and
would certainly have bent the knee
to hint had he known that this man
was living with his family in an ex-
pensive hotel near. Those weeks
were in summer, and the work was
conducted in a basement, where "the
entilation consisted almost entirely
in the draft through the oven up the
flue." But here is a -part of his de•
'The custom in that shop was to
strip completely to the waist, and this
first job every night was to go into
the dough trough up to 'one's elbows
and abave and belabor that dough
ing, or sonic 'quite wonderful intetior
•
ecorating to give her place an abso-
lutely unique and exceptionally air,
with nothing of that machine made
uniqueness we find in some such
A woman whom I have watched in
her cafe where 500 people a day are
fed, and of whom I would say that
"she is always on her jab," has de-
precated the idea—in print—"that
people to -day can successfully start
and conduct a business an a shoe
string." Neither will just a knowl-
edge of cooking suffice, she says.
There must be considerable capital,
some business experience, and good
The great Oscar, maitre d'hotel of
the Waldorf in New York City, who
has just made a contract for his ser-
vices for ten years on a basis of $500, -
GOO for the term, is quoted as saying
in an interview that if he had been
told ten years ago that the time
would come when 5,000 people could
be fed in one minute, he would have
said it was impossible.
This great chef sees or knows that
500,000 people are fed in the restau-
rants of -New York City between the
hours of 12 and 2 o'clock. This fact
has produced a profound change in
menus. To read some of the ways
in which this food is avalanched to
the crowds is like reading a modern
fairy story,with an ogre in the back-
ground and all. The quick lunches
seem to be the profiteer's chance, for
one ogreish thing. There are also
good reasons for saying that the
most food with the least nourishment
is served, as a rule. Machinations
in food manipulations, which have,—
come threugh the uses of marvelous
machinery, cheat bumanity more
than it can guess.
Take the wonderful power mixers.
The white of one egg and a cup of
some sort of liquid can be beaten up
to an incredible volume with this
whipping device. One man, miring
2,500 people a day, in answer tO a
quiz on the subject, said that, the
power mixing machines Increased his
volume 25 per cent. And it is quite
within reason that this was clear
gain to him,
These mixing machines are used
for fifteen or twenty different things
cakei and fillings and icings
for them, for beating "pie toppings,"
The taste of real tobacco telhi you that
you're smoking se me tliir.!:N, wot• h
There's a full flavor—and yet they're
as mild as a May mouliug.
—sure thing.
Cured and mellowed—not parched—by
the sun of orVirgirmy.
NAVY CUT
10 fo r 25 for 55Y