The Huron Expositor, 1935-08-16, Page 6rig
` 7'RON R POSITOR 11,
4.
C1'istle
(By. It E. Knowles, Jr., in Maclean's Magazine).
alleys, swimming pool, Turkie+h,bath,
rifle range and laundry, besides en-
ough spare space in drill a regimens,.
Chutes run from every bedenom suite
to the laundry,' which is big enough
for a hotel.
•
Ip
it
a66
t.
;.Ai nazemlent, 'bewilderment those
"the expressions of the visitor to
`:ksarienta who gazes upon Casa Loma.
;ld:no wonder, Here is a mansion so
. Thagnifieent, so colossal, so costly
that its equal can scarcely be found
in the whole of North America -and
yeti j,t stands untenanted, a prey toy
wind, ' snow and rain; a monumental
white elephant taken over by the city
for taxes, for which no use can be
found.
Why, the sightseer 'wonders, did
anyone want such a' gargantuan
dwelling? Why such lavish gran-
deur? Why the bizarre, exotic arch-
itecture? What did it all cost? What
became of the man who bnrilt lit? Why
has it fallen into tenantless decay?
Above all, what is to become of it?
!Some of these questions can be
answered explicity; to others there
clam be only vague replies; still others
- remain enigmas.
Splendor Going to Ruin
{ (Sir 'Henry Pellatt, Toronto finan-
cier, soldier 'and philanthropist who
Inas thrice made a fortune and thrice
gone through it, built Casa Loma be-
tween 1910 and 1913. The cost was
$1,175,000—at a time when building
prices were less" than half what they,
are to -day. Sir Henry intended to
entertain there with all the lavish-
ness of •a mighty medieval baron. He
hoped- that members of the Royal
Family visiting Canada would be his
guests,„ and he set about providing
accommodation for them that would
be unequalled anywhere.
Thatwas over twenty years ago.
To -day Sir Henry 'Pel'latt lives on a
modest pension in an unpretentious
country home some miles from To;
rade),
Financial reverses seemed to :slog
hien from the time his dream castle
was nearing completion. He lived in
it for a few years, but not nearly on
the scale he had expected to maintain.
Tn 1923 he moved out and began try-
ing to sell it. How slim were his
chances became apparent when not
a single bid was made ,for it during
the $37,000 tax sale in -1933, at which
thee it became the property of the
pity.
No one, it seems, is disposed to
part with even a,fraction of its cost
for the privilege of paying $12,000 a
year in property taxes, $8,000 a year
in coal bills, and anything over $20,-
000 a year for servants, food, repairs,
etc.
Meanwhile, Casa Loma is deterior-
ating: Rain comes through broken
window panes; wind takes away eave-
troughs and tiles. In one ro. m half
the plaster has fallen from tie cell-
ing, while in other's floors and pan-
els are warped. The place presents
a picture of desolation.
4`r There has been no dearth of sug-
gestions of uses to which Casa Loma
should be put.
For a few anonths in 1928 and 1929
it was an exclusive private hotel. But
the patronage was inadequate to pay
ever current expenses, to say nothing
of the taxes and interest on the huge
investment. So that scheme had to
be abandoned.
on certain evenings. This plan hell
through, too. '
At various times it has been sug-
gested that Casa Loma would make
a wonderful hospital, museum, rest
home, educational institution, or hos-
tel for the unemployed. All of these
ideas are quite impracticable. The
building's location and plan, to say
nothing of maintenance expense, de-
finitely rule out any of then.
Finally, it has been suggested that
Casa Loma should be wrecked and
the material sold. This, however, has
hardly been taken seriously.
$10,000 Doors
Casa Loma stands on •'the lip of
Toronto's "Hill" in grounds of near-
ly six acres, laid' out in lawns and
gardens with successive terraces slop-
ing down from the main entranoe. It
is surrounded by a wall of huge
boulders, selected with great care and
set in place by stonemasons brought
from Scotland especially for the pur-
pose. This wall alone is said to have
cost $50,000. •
Work was begun but never com-
pleted on an elevator shaft, which it
was planned to sin}: 100 feet beneath
the basement of the castle. A horiz-
ontal tunnel big enough for a' coach
and four to drive through was to
have been dug from the street at the
foot of the hill, connecting with the
bottom of the elevator shaft. Guests
were thus to Jive :been spared the
time and trouble of driving up tlae
hill. They would simply have driven
through the tunnel, dismounted and
ascended to Casa Lonna in the eleva-
tor.
The foundations measure 250 by
150 feet, and the tip of the tallest
tueret rises nearly 300,feet from the
ground. The architecture is a com-
tination of the' old Scottish 'battle-
ment style and that of the more mod-
ern Frenn'h chateau, with • pinnacled
towers and minarets. The late E. J.
Lennox was the architect.
All floors and walls contain a solid
mass of fireproof concrete, while be-
tween each floor and ceiling under-
neath there is a space of four feet
to provide for plumbing and wiring.
The house contains 100 rooms, 5,000
electric lights; fifty telephones and
1,000.000 feet of wiring.
The Great Hall is eighty feet
square by seventy feet high. panel-
led in quarter -cut oak from floor to
roof. Halfway up on one side are
the pipes of a $75,000 electric organ,
while opposite it is a balcony con-
necting with Sir Henry's bedroom
suite. The third side is almost en-
tirely taken up with a huge Eliza-
bethan mullioned window, containing
nearly 2,000 square feet of glass. On
the fourth side is a massive stir -
case.
The library, with room for a mil-
lion volumes, is of solid mahogany.
The dining room, with•. .artistic and
elaborate carvings decorating. its
oaken walls, could easily %accommo-
date 200 people at a banquet. Sev-
eral reception rooms, each panelled
in the style of some period, a bil-
1'ard room;, palm room, sun room
end den, complete the .layout of the
lower floor. On the walls of• the den
are two secret buttons; by pressing
them Sir Henry could obtain access
to two stairways, one leading up-
stairs to his bedroom.suite, the other
dcw-nstairs to a tunnel.
Three tremendous bronze doors in-
to the palm room were brought from
Italy and are said to have cost $10,-
000 apiece. The half dozen' fireplac-
es on the ground floor were all im-
potted from old European castles at
fantastic prices.
Sir Henry's bedroom is sixty by
forty feet, in Louis XIV style. Ad-
joining it are his dressing room and
bathroom, the latter of very fine
marble. On the shower bath are no
less than six taps, providing for deli-
cate adjustment of spray and telh-
perature. A water filter is attached.
to each bath in the house, while all
faucets are silverplated except the
ones in Lady Pellatt's bathroom,
which are said to be gold-plated.
There are altogether sixteen bedroom
suites, furnished din almost as grand
a scale as the suite of Sir Henry.
In the basement,rthere are bowling
Then a group of New York million-
aires, any one of whom could and
would have put $500,000 on the line'
in order to get what he wanted,
thought cant Boma would offer them
an ideal retro t from the cares of
business and provide facilities for
legally filling the flowing bowl not
then available in their own land. They
began,+to dicker with A. E. LePage,
Sir Hieriry Pellatt's real estate agent.
But just as it • seemed that a deal
would be concluded, the market crash
of late 1929 took place and they wir-
ed Mr. LePage that the deal was •off.
A short time later negotiations
were. begun with a large United
States company that contemplated
starting business in Canada on a
large, scale and realized the public-
ity value of Casa Loma. Their plan
*as to have the Canadian ead of-
fice in the second and thir floors,
while the ground floor was to ap-
propriately furnished and ed to
public inspection in the y- time and
donated gratis for charity functions
HERE'S the food bargain
of the year! Change to
coolness with Kellogg's
Corn Flakes, now in a
Great Succimer Sale a1 your
grocer's.Lower price!
Bigger value than ever!
Serve Kellogg's for
breakfast, lunch or sup-
per. Crisp -- delicious' ---
nourishing. Oven -fresh.
heady to serve. Matchless
quality' and flavor. 'Made
Tellcgg if>n' i,ofndon,
fC0, Order several
goo 'todayl
Can You Use It?
•Servan,ts' quarters, kitchens, pan-
tries, etc:, occupy a part of each of
the three floors and the basement.
Even the !bedroom for the third as-
sistant footman appears as comfort-
able and commodious as most people
w'o'uld desire. The main kitchen is
entirely in white tile, with a huge re-
cessed range capable of roasting an
ox whole. The butler's pantry, cook's
pantry, and every 'known !kind of
pantry and scullery are to be seen
galore. The vault in which the plate
was stored and the electric refrigera-
tor are both fair-sized chambers,
Two hundred and ,fifty thousand
dollars were spent on the stables.
The floors are of teakwood, stalls of
solid mahogany, metal tttiprgs plated
with silver. They will accommodate
forty-one horses and several car-
riages, besides containing spaciolus
quarters for ggrxooms and coa•hmen.
An undergr•otind tunnel a quarter of
a mile long, tiled, heated and venti-
later, connects the stables with the
castle.
In spite of or perhaps because of
all this luxury and splendor, nothing
can be done with the place. Will
some use be found for it, orwill it
continue to be a burden' to bhe tax-
rayers, and --what is far more ser-
rious — go on deteriorating until it
reaches a state of irreparable decay?
Various Tomato Dishes
There is no other vegetable that
grows in the garden that can be ut-
ilized and served in so many differ-
ent ways as the tomato. This is
on'.y one of the ni'any reasons why
you should make use of this appetiz-
ing vegetable while itis at its best.
Tomatoes contain nearly twice as
much iron as does milk, and five
times as- much as egg white. They
supply more lime than apples, and
three times as much as milk. They
also rank high in the potash salts,
and their juice contains all the 'essen-
tial vitamins. •
Egg and Tomato Salad
Cut three tomatoes in half and
scoop but a little from the centre of
.each. Boil 3 eggs for 15 minutes
and cool them at once in cold water.
When they are quite cold, cut them
in half and remove the yolk. Blend
,the yolks with chopped gherkins,
'piepipeir,• !salt, and a little cayenne
pepper and about two tablespoons
of cream cheese. Stuff the toma-
toes and whites of egg with filling --
or preferably—pipe it in, as this pro-
duces a more attractive effect. Coat
each with thick mayonnaise sauce
and place on a crisp lettuce leaf. De-
corate the top with sprays of parsley
and a little taragon. When making
this salad, use eggs and tomatoes of
about the same size. .
Tuna Fish in Tomatoes
1 level tablespoon gelatin
R1/4/ cup cold water
/4 cup "mayonnaise or cooked salad
dressing
1 cup tuna fish or salmon, flaked
'/z cup celery, chopped
'/z green pepper, finely chopped
2 tablespoons olives, chopped
r/z teaspoon salt 'a
'e teaspoon paprika
2 teaspoons meld vipegar. 10`',
Soak the- gelatin • foe about 5 min-
utes in the one-quarter cup of cold
water. Dissolve over boiling water
and add to •the remaining •ingredi-
ents, which have been mixed toge-
ther. Scoop out the inside of six
medium-sized tomatoes and fill With
the above mixture. Chill. Serve on
lettuce garnished with a spring of
parsley and dash of paprika.
Curried Tomatoes
6.m•edium sized tomatoes
3 tablespoons butter
1 small onion, chopped
1 teaspoon salt ,
teaspoon curry powder.
Melt fat in frying pan. Add on-
ion and cook until brown. Skin tom-
atoes. Add tomatoes and seasoning.
'Crook slowly for file minutes and
serve. Serves 6.
Grilled Tomatoes
Cut firm, whole tomatoes in halves;
spread thin on each 'half a mixture
of melted butter, bread crumbs, a
little chopped onion, mined parsley
and any other savory herbs at hand.
Season with pepper and salt, and
grill under the gas flame in the reg-
ular way.
Tomato Savory
Take six tomatoes which should be
firm and of equal size. 'Cut a piece
from the stem end pf eaoh, and re-
move the centres without breaking
the skin. Make a stuffing of the
centres which you have removed, a
few breadcrumbs, a Little butter, two
tablespoons,. grated cheese, a little
very finer• minced onion, salt and
pepper. Pack in the stuffiing quite
solidly. Place a small piece of but-
ter on the top of each and bake until
tender.
Raw tomatoes can be stuffed with
virions things — minced •'G'hicken,
mixed with a little finely chopped
cucumber, a few ohopped nuts and
a little mayonnaise sause. , Or with
cold vegetgrbles minced and mixed
carefully. • Potatoes, French beams,
and a few peas all mixed.• will make
a very pleasant stuffing. Decorate
the top with a little finely minced
parsley.
Different Scalloped Tomatoes
Escalloped .tomato is too familiar
a dish to require a, recipe. However,
a new tasted is given if the cut tom-
ato is highly seasoned with a small
onion and half' agreen sweet pepper,
both finely minced, and salt and pep-
per to taste, instead of adding the
seasoning to each layer.
Provencal Tomatoes
4 tomatoes
1 clove garliet minced
�4 cup butter
,Salt and pepper.
sae
A HEALTH seavieE OL'
rHE CANADIAN MEDICAL
. ASSOCIATION AND LIFEL'Ls==•--«:
INSURANCE COMPANIES
IN CANADA
THE BABY
Many explanations may be offered
for the truly remarkable improvement
which has occurred in the health of
children in this and other countries.
The explanation which is most gen-
erally accepted, 'by those who have
considered the matter seriously, is
that a higher standard of maternal
care is the most important factor.
This means that what is most im-
portant for the baby is that he shall
have a, mother who will give him
good care. It is not suggested that
the mothers• of past generations were
lacking, in affection or wisdom. Nev-
ertheless, it is true that mothers to-
day can give more ,effective -tare to
their babies simply because more is
known about the proper care of
babies.
.Those who delight in voicing their
;egrets over the changes which have
taken place in our habits of living
during recent year's, will not receive
any support from the' babies. To -day
even, too many babies are still being
sacrificed on the altar of ignorance,'
but comparing present conditions
with those of twenty years ago, we
find that babies have a newer and a
-better world into whitch to be born.
Included under the important
heading of maternal care comes' the
feeding bf the child. As the baby
comes into the world, he is the most
helpless of living beings. 'alae is en-
tirely dependent on others for all his
needs. f t is not the .baby who... de-
cides what he shall be fed; he must•
take what is given hint
The first fortnight of life is the
most dangerous period of human ex-
istence. During these two weeks, it
is practically decided as to whether or
pot the baby is to be fed at the
breast, and this is one of the most
important decisions which a mother
is called upon to make.
Breast milk is the most satisfac-
tory and fool -proof food for babies.
This does not deny any claim that
babies can be fed on artifloial feed-
ings with comparative safety and
satisfaction. Nevertheless, it has
been shown repeatedly that when a
large number of breast-fed babies
are compared with .a group that are
artificially fed, the advantages are
all on the side of the breast-fed. It
is also shown that the babies who
are partially breast-fedr--who get
some breast milk—are much better
off than those who are entirely on
artificial feedings—who receive no
breast milk at all.
Questions concerning health, ad-
dressed to.the Canadian 'Medical As-
sociatiop 184 'College St., Toronto,
will be Answered personally by let-
ter.
%Cut the tomatoes horizontally with-
out peeling. Melt the butter in a
heavy frying pan and place the tom-
atoes in it, skin side down. Add salt,
pepper and garlic minced fine, and
cook •over a very slow fire, covered,
for 25 minutes. Once during the
cooking •r period turn the tomatoes
carefully so that the garlic and but-
ter flavors can penetrate them. Serve,
cut side up, sprinkled with minced
parsley. Serves four.;
Tomatash
Chop one green pepper and fry
lightly in butter. Scald and skiu six
medium sized tomatoes, cut in pieces
and add to the pepper. Cook slight-
ly, and add corn cut from six ears,
3 tablespoons butter, 2 tablespoons
sugar, and 1 teaspoon salt. Gook 10
minutes or until corn is done in hot
oven. Serve shot.
Delicious Tomato Sauce
,Mince fine a slice of salt pork one-
eighth inch thick. Fry until a light
brown in a saucepan; then add one
small onion finely minced and a table-
spoonful each of minced carrot, tur-
nip and sweet pepper and lightly
brown in fat. The add six cupfuls
of unpeeled tomatoes cut into pieces,
2 cloves, a sprig of parsley and cel-
ery, and a half a bay leaf. ' Simmer,
eo•vere•d, one hour, stirring •occasion-
ally. Ruh all you can through a
colander and thicken with one level
tablespoonful of flour rubbed into one
tablespoonful of butter. Serve hot,
with meat, omelet, croquettes or oth-
er food.
Farm Note
Apples For Sweet Cider
Tests conducted in the Fruit Pro-
ducts Laboratory at the Central Ex-
perimental Farm have shown that
Rufus, Ribsbon, Scott, Winter, Bald-
wiie Mavis, Russet, and a blend of
Ben Davis and Spy are excellent var-
ieties of apples for making good
cider.
Indians Organize
Interest in good plowing is not
confined' to a few Comities in Central
Ontario. A branch of the Ontario
Plowmen's Association has just been
formed' by the Indians on the Unced-
ed Reserve, Manitoulin Island.
No, doubt this will improve plow-
ing and cultural methods in. Wik-
wemikong vicinity.
Controlling Mustard
In an experiment conducted on the
Central Experimental •Farm, mustard
was controlled in the following man-
ner: Buckwheat, which is a fast-
growing smother crop evas seeded • a-
bout June 15. The mustard seed ly-
ing in the first 1% inches lot soil
germinated about the same time as
the buckwheat but the .mustard seed-
lings were soon killed by the faster
growing .aniiother crop. After har-
vesting the buckwheat, the land wnt
not enttiiMated or' disturbed in any
way. The felloWing spring, oats were
seeded on the buelewheat stubble; di -
`.i
reedy with the seed drill, with no'
previous cultivationn. Some mustard
came • up' in the grain but !the infes-
tation was so small that the plants
were hand pulled with little difficulty
iihd the yield of the grain was high-
er than on adjoining plots'. seeded in
the ordinary way.
Barley and oats are now being cut
and, while the crop is heavy, the
yield will be''reduced through lodg-
ing: Rains have lowered the quality
of a heavy hay crop. A •satisfactory
pack of peas has been completed.
Root crops are progressing satisfac-
torily. Corn is making excellent
headway and promises well. Small
fruits are plentiful and the yield of
peaches is expected to be above the
average. Canning tomatoes ger e
making rapid grow't'h. Priming of
tobacco is under way and a geo'od
crop. is indicated.
Progressive Society
The 'S`outh Brant Agricultural So-
ciety is to be congratulated on a
very fine field crop competition in
barley. The judge, Mr. W. A. Gal-
braith of Iona Station reports very
keen competition, and has emphasiz-
ed particularly the trimming,, of all
fields.
A new feature was attractive signs
about two feet square, announcing
each field as an entry in the compe-
titian in the 'South Brant Agricul-
tural Society. Mr. Galbraith added
"a number of the fields were located'
on the 'highway and constituted good
advertising for •th�.district" .
Outbreak of Moths
' The moths that have been flying
se numerously in Western Ontario
this summer and especially during
the last days of June are •the adult
form of the sod web -worms which..
sometimes do considerable damage
old pastures. Commenting on these
e
insects under date of July 4, Profes-
sor Lawson Caesar, Provincial en-
tomollagist, has this to say:
"It is possible that we may have a
serious outbreak of this pest in an-
other two or three weeks. The out-'
break will likely .be most destructive
—if it does come—eta golf grounds
and old pastures. Often, however,
we get a lot of these Moths without
any serious outbreak. Sod webworans
have ,been doing some damage in
lessex and Kent and probably in
Middlesex both in old pastures and
to corn." '
Improvement of Pastures
The improvement of grasses for
both hay and pasture is being given
a great deal of attention at the pres-
ent time. ..
A notable advance during recent
years has been the discovery of the
remarkably high feeding value of
fresh young grass. So rich is young
grass in protein that it may be re-
garded as a high protein concentrate.
It is also rich in vitamin content and
in the essential minerals• which are
so invportant in feeding milk produc-
ing animals. No other crop is cap-
able.' of maintaining live shock for
five months of the year at so low a
feed and labor cost. The digestibil-
ity of young grass is considerably
greater, than that of hay, and there
is no less of nutrients in curing,
which in hay may amount to from
30 to 50 per cent. The discovery of
these facts has led to a nevi! appreci-
ation of pastures, and to a closer
study of the factors which influence
their productivity.
Care of the Growing Flock
Management, feeding and hygiene
are the chief considerations in the
successful handling of a growing
flock of poultry. Under "manage-
ment" come numerous factors ' of
great importance. Where chicks are
placed in a b'rooderehouse ,they should
not be overcrowded: A 10 by 12 foot
colony house will accommodate a
maximum, of 300 chicks. Larger num-
bers are -dangerous from the stand-
point of physical comfort and dis-
ease. Sufficient hopper space should
be available so that all the chicks
may feed comfortably. This require-
ment will generally 'be satisfied by
one inch per chick, at the start, with
a gradual increase as they become
larger.
During the whole of the rearing
period, when practicable, the birds
should have access to free range of
as good quality as can he made avail-
able. When the pallets begin to lay
they should be taken into the laying
houses in order tO avoid difficulty in
teaching them to use the nests and
to that their feeding may be adjust-
ed to take care of the increased de-
mands of egg production. In so far
as feeding is concerned, in view of
the importance of the growth period
upon the eventual production of the
pullets, the use of cheap feeds is poor
economy.
Cultivate Perennials
(By John F. Clark)
Thorough cultivation is advised for
all perennials. Give gladiolus .and
dahlias plenty of water in dry spells.
Stop cultivation of dahlias when buds
appear and give a good mulch with
occasional application of liquid man-
ure for large bloom. -
The Agricultural Fair
Since the dawn of civilizatien,'•the
Agricultural Fair has been regarded
as a great social asset, a factor quite
apart from the facilities for trade
and, barter and the enlarged educa-
tional outlook consequent on new
things, seen and heard. In the early
ages, religious, festivals offered out-
lets for trade, and in the Code . of
Khammurabi, the Babylpnian Emper-
or, B.C. 22110, the law is laid down
for proper conduct of trade, based
on the experience of the previous
1,000 years since the reign of Sargon
of 'Samaria in B.C..3800. In China,
the Emperor Fu -hi in $.C. 28.52• is-
sued orders regarding agriceetural
fairs which were comprehensively
dealt with by his successor, the Great
Ags'ilculturist, ISthunnung. The fes-
tival at Delos and the Olympian
games in ancient 'Greece were mere-
ly the opening daps of ,gigantic'faire,
and in ancient Italy the vast annual
assembly, a,t Voltumna merged itself
into a !MMus mase meeting for sloe=
ial intercourse and trade. 'India with
its great annual fair' at B urdwar on
the upper Granges, Russia with. Nijni
Novgorod, Geemany with Leapsic and
Frankfort, T !gland. with Stowe, Bar-
net and Nottingham, all in tern have
passed the torch westward to Canada,
where at Toronto, the Canadian Na-
tional Exhibition or fair, for that is
what it really is, and the Royal'n-
ter Fair' stand at the present da in
the direct line as among the greatest
annual agricultural fairs. Modern in-
vention may 'claim to have displaced
many methods of an older genera-
tion, ,but tile radio, the telegraph, the
motor car, and every other modern
inven'ti'on seem Merely to have con-
spired to solidify the wisdom of the
ancients in providing the thrill of an
ever -widening social circle and the
opportunity for a generous education
through personal experience in the
agricultural fairs of to -day.
m%ty
STRING BEANS
String beans are now plentiful and
Dome on the market fresh and crisp.
They should, however, be properly
cooked bo retain full flavor and color
and thus appeal to the appetite and
give Complete food value.
String :beans of • cher green or
wax varieties are a light to the
palate when well cooked. The meth-,
od reeoennsended •by the Fruit Branch,
Dominion Department of Agriculture
is as fellows: •
Wash, meneove strings and ends,
and either leave whole or cut in one
inch lengths. Aliow a very small
amount sof salted' water and cook
beans in a closely covered saucepan
for 30 minutes. Place over a low fire
at first until some juice is extract-
ed, then raise the tem'perature. All
.li id should be ,absorbed when beans
a cooked. -
The use .of different sauces makes
for variety.
Beans With Tomato Sauce
3 cups beans
2 tablespoons butter
11 cup tomato juice
2 tablespoons flour
Salt and pepper.
'Cook beans in a little water so that
practically all liquid is absorbed when
they are tender. Then 'add butter,.
and when melted and well mixed
through :the beans, sprinkle the -epee
over, and stir over the fire. Then
slowly add :tomato juice, stirring
well. Cook five minutes.
Bean Pickle
Prepare and cook beans as direct-
ed above. 'Make a pickle mixture us-
ing:
, 3 pounds sugar
3 pints vinegar
2 tablespoons celery seed
2 teaspoons tumeric
1 cup mustard
1' cup flour.
'Heat vinegar, mix mustard, flour
',and spice in a little cold vinegar, add
hot vinegar gradually; cook, stirring
constantly until thick as cream; add
beans, :cook five minutes taking care
that they do not stick to the kettle,
or burn. Bottle and seal at once. •
Electric Shock hazard
�n this age of electricity, the lat-
est hazard added to life on the farm
is electrical shock. The passage of
ele'etrical current of considerable
voltage through a mean causes par-
alysis of the higher nerve centres, en-
tailing the stoppage of breathing. The
failure of the normal tests for life
should not be taken as evidence of
death. Persons have been resusci-
tated after hours of effort although
ordinary signs of life were absent. In
cases where the contact was of short
duration and where artificial respira-
tion has been applied without delay
there is a better. chance of recovery.
Although, in reality resuscitation
from electrical shock is a case for
the medical man, or at a pinch for
those men ed the power and telephone
companies well-trained in the art of
artificial respiration, there are cert
tain things that everybody can do.
In shock accidents the victim is us-
ually thrown clear of the live . wire
or apparatus, but if such is not the
case the obvious thing to do is to
clear him at once from contact, the
greatest care being taken that the
helper himself is insulated from con-
tact. Notwithstanding the fact that
success in resuscitation decreases in
hot summer months, warmth is of
great assistance. Thee, patient should
be wrapped in warm blankets and hot
water bottles applied. A, person par-
tially shocked should be made to lie
down, and pit is a point to be remem-
bered that, owing to lack• of tone of
the blood vessels, it may be fatal to
allow .a. resuscitated patient to sit
up or stand. Artificial respiration,
of course, is of the greatest import-
ance and should be taught in all dis-
tricts. Efforts in artificial respira-
tion should be kept up for at least
four hours until the patient breathes
or until the signs of the onrush,• of
rigor mortis are definite.
The Raiding Cockroach
Cockroaches etre adventurous for-
agers and are no respecters 'of archi-
tecture. They swarm anywhere they
choose, or advance in single scouting
units, into apartment houses, hotels,
private dwelling houses, barns or
stores. The kind bf building makes
no difference provided the conditions
are moist,, and warm and there is a
plentiful supply of food. Cockroaches'
have been a nuisance all over Canada
this summer, and evidently tired of
the comparative freedom of muni-
cipal garbage dumps are baking re-
fuge in cracks and crevice% in the
How Yoµ bate to
see baby suffering
from chafed, itehipg',
skin and Esaema.
Applied after the d
bath Dr. Ohose's
Ointment prevents
and relieves these dis-
tressing aliments. It Is a
proven medicinal treat-
ment which keeps the skin
healthy. In tube or bos.
walls of nearby dwelling houses. They;
hide during *he day and emerge at
night in' search of food. They earl
anything eatable, but are particular-,
ly fond of the foodstuffs favored by,
man. On this account they are us-
ually most numerous about kitchens
and pantries and other places where
food is accessible. Cockroaches may
be readily controlled by means of
sodium fluoride, which can be bought
from any drug store at a nominal
price. This material should be lightly;
dusted in places frequented by the
roaches, such as about sinks, base-
boards, cupboards, hot water pipes
and son on. The sodium adheres tit
the legs of the insects and in clean-
ing themselves they are poisoned. AS
sodium fluoride is somewhat poison -
ours to human beings, reasonable pre,
cautions should be taken, says thea
pamphlet on cockroaches, issued by
the Dominion Department of Agricul-
ture, to prevent children or domestics
pets from gaining access to it.
Prairie Apples and Plums
Since the S•ntroductdon some yeara
ago of hardy large fruits suitable to
Prairie environment, orcharding has
gradually expanded until now the
names of apples and plums develop-
ed on the Great Plains are familiar
to farmers everywhere. Because of
a continuous demand for information;
regarding the growing of fruit; says
the report for the years 1934 to 19331.
inclusive of the Illustration Stations.
Dominion Department of Agriculture,
in Maanotoba, Southeastern and North-
eastern Saskatchewan and Northwes-
tern Ontario, the Illustration statione
have set out a .number of trial orch-
ards, which are designed to meet' the
needs of a given territory and to
try out the newer productions from
the Mordezi Experimental Station.
Such 'orchards have been started at
Arborg, Dryden, Briksdale, Gilbert
Plains, Gunton, Katrine, Pelly, Pipe -
stone, Plumes, Wawota, Dugald, Erto,
Peterhfueld, and extensive work at
Kenville. The success of these orch-
ards has been encouraging, the great-
est enemies to prairie fruit growing
being rabbits and mice which peel the
bark off the trees, In Northern' Sas-
Katchewan and Northeastern Alberta,
the Illustration Stations also report
encouraging results. The 'oldest plan-
tation on the Stations of these dis-
tricts is at Meota where the operator
cleared a piece of land in the centre
of a bluff in 1923 and planted apples,
crabs, and plums. After many dis-
couragements from rabbits and wea-
ther, the plantation was enlarged and
in 1932 yielded 199 pounds of apples
and 200 pounds of plums. In 1933
the total yield was greater with a few
more trees bearing fruit.
Work in the Rose Garden
The glory of the summer rose .gar*
den passes all too quickly. Already,
stimulation of growth by fertilizer*
and cultivation in the `rose bed should
be discontinued. These precautions,
the experienced gardener knows, fav-
our the ripening of the wood of the
bush, which is necessary for safe win-
tering. The shoots of the briar, com-
monly called suckers, which come up
from the roots should be cut out bee
low the ,surface, but beyond this the
soil had better not be disturbed until
the time arrives for the fall applica-
tion of manure, which should be de•-,
layed until freezing weather is ape
proaching. Unless spraying and dust-
ing have been thoroughly done, plants
of some varieties are likely to show'
disease in the forms of mildew andl
black spot. To combat these eneniieat
the plants should be thoroughly dust-
ed three or four times, at intervalsi
of one week, with a mixture compos-
ed 'of nine parts of dusting sulphur
and one part of arsenate of lead. Such
is 'the advice given in the pamphlet,
"Fall Work in the Rose Garden," is-
sued free on request by the Dominion
Department of Agriculture. ' Winter!'
protection is also dealt with. '
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