Loading...
The Huron Expositor, 1935-11-01, Page 6lye '(plied from Page 1) t ,day can trace the develop - the practice from the earl- s, Toren, as, now, some in - of the tribe were shrewder, meal than the ret; or per- `ltlieyy were not quite se normal ets, 0 others, a little queer. • At any e they were not well understood the others who came to believe ht they had power over the spirits, 4/ee mysterious forces that sent the $lershine and the rain, that brought game to the hunter and gave success in combat. Such a man was the one,' then, to whom the others turned for, relief from the spirits that •brought disease. He was the medicine man. Unfortunately, but logically, these earliest physicians were expected not --only to heal their friends but to cast Sickness upon their enemies as well.' They practiced what we should call both white magic, which is a healing magic, and black magic which is a destructive magic. The most general practice of the savage medicine nian was a crude variety of what we to -day should call psychotherapy, a treatment that has its influence upon the mind of the patient. For example, the medicine mast in treating his patient often ostensibly tried to frighten the spir- its away. tiles costume was bizarre: and fantastic. He danced and shout- ed !before his patient, shaking a rat- tle. As a result of this procedure the patients seemed actually to im- prove in health. And he did, temper- arily. • But the cause of the improve - men was the influence of the patient's mental processes upon his bodily functions. As long as he sin- cerely (believed that the medicine man was deriving away the spirits, the pain was eased and anxiety dispelled. He actually felt better. Some were ac- tually cured. They were either those whose ailments 'were mental in the beginning or those who, thanks to the enormous recuperative powers of the body, would have got well. any- way. This puts me in r.rind of Chris- IS YOUR HOUSE 114 ORDER? Serious problems will face your dependents at your death. Why not protect them against all possible disputes, litigation and distress, by having your solicitor draw or revise yot.r Will to -day and by appointing this Corpora tion your Executor? STERUNGTRUSiS CORPORATION TORONTO tian Science. This cult has taken the truth and exaggerated its applicability beyond the limits of reason or common sense. buggeetion or faith may 'remove an intellectual mountain, but not a phy- sical one. To suggest that a alig- nant growth or cancer does not ex- ist, or if it does exist, that it can be removed by faith is contrary to ex- perience and to all Christian teach- ing. If an adult suffering from a serious disease allows himself or her- self to be deluded into being treated by the methods of this or any other cult, that is the affair of the individu- al concerned; but when a child suf- fering from a severe toothache is punished for crying on account of the •pain which. he is told, has no reality-, so-called Christian science is not a therapeutic measure, but an in- strument of torture. Many years ago one of the leaders r .,> ;. sect was operated on for rup- tured appendix. When she was con- valescent, she was asked how she re- conciled her acquiescence in operative treatment with her principles. "Well,' she said, "you told me that if I did not have an operation I should die; that would have been suicide, and we are not allowed to commit suicide." Christian Science teaches that pain has no reality. If this were true, there would be no need for sympathy. Can we picture what our world would be life if there were no opportunity for exercising the quality of sympa- thy? The ways in which the medicine man attempted to drive away the spirits were almost infinite in num- ber, and each, of course, worked eq- ually well as long as the patient had confidences Bu_. it was in try-ing things for their effect on the actual presence of the spirits that remedies from animal, vegetable and mineral sources came into use. The majority were useless, of course, but a few that were stumbled upon had such real medicinal value that they are still in beneficial use to -day. Others are earned on as home remedies by the superstitious or fostered by lyx rq aa, i7r1& its skin' of a toad contains a substance 'essentially si3ndlau in action to dig- italis and therefore aetually beneficial is beart disease. The Chinese in theft ancient medicine; administered groundeup dragons' (bones to children with eonvulsio'ns. Dragons' bones were the bones of dinosaurs long ex- posed to the weather. To -day in con- vulsions, the physician administers calcium, the main ingredient of bone. Burnt sponge to treat simple goiter was another remedy, It was super- stitious in origin, but its 'value is now demonstrated in the modern use of iodine for this condition. Egypt was apparently the birth- place of medicine. The Egyptians were the first people to stop decayed teeth with gold. They had an ex- tensive list of drugs, including soda, peppermint, (opium and castor oil. They used cautery, massage, plasters, hair dyes, cosmetics. Whether they had invented lipstick is not. record- ed. Ili the year 460 B. C., Hippocrates proclaimed that disease was not of supernatural origin. He •placed the responsibility for disease not on the gods, but on man himself. This won- derful man, who is said to have lived for more than one hundred years, , probably did more to further the pro- gress of medicine than any other in- dividual until the time of Lister. He was the first physician to differenti- ate diseases, and he recognized the signs of tuberculosis, which he treat- ed by rest and fresh air in the sun- shine of the hills. His practice was based on observation and he was the uriginator of the expectant method of treatment of disease. I imagine I he would not have advised inrmedi- ate operation in cases of acute ap- pendicitis. He was the author of the famous aphorism: "Life is short and • the art long, the opportunity fleet- ing, experiment dangerous, judgment din -kelt; yet we must be prepared nIs t only to do our duty ourselves, but also patient, attendant and ex- ternal circumstances must co-oper- gate." i In spite of the dawn of scientific medicine, magic and .supersti••tion con- tinued to flourish. Under the Rom- an Emperors magicians increased in spite 'of fall attempts to suppress thein. but it is of interest to note that it is to the Romans we owe the idea of a public hospital. A temple was built on an island in the river Tiber to which sick slaves were sent by their masters. All slaves who had• been patients were allowed to be freed un their release from the tem- ple. This island temple in the Tiber may be regarded as the origin of our modern system of hospitals. , The ancient workers of magic did not give the reasons on which their rites were founded. Herein they showed their wisdom. The chiroprac- :ars, the latest cult of wonder -work- ers, are less wise in that they are so injudicious as to base their meth- ods of treatment on a supposition unsupported •by scientific proof. They trace all disease to a common origin„ the pressure on nerves and arteries of misplaced and maladjusted bones, particularly those of the vertebral column. Would that diagnosis were so simple! These imaginary lesions have never been observed by an- atomists or pathologistsnor halve they been demonstrated by X-ray. If quacks. Thus the lungs of the fox, a long- winded animal, were thought to be good for consumption; and the fat of a bear, since it was a hairy an- imal. waa considered efficacious in i the treatment of baldness. Eating a ( lion's heart was supposed to yield courage. From such ideas it is not a far stretch to the belief, even now ' persisting, that "goose grease" has an especial virtue as an ointment for , bronchitis, or that rattlesnake oil rub - lad on the skin makes an awl:lete limiber. To old folk -legend we owe at least one very valuable animal remedy— cod liver oil. It has been used for centuries but only in the last few years, since the discovery. of the vit- amins, has' science demonstrated the amazing benefits to be derived from it. Furthermore, in ancient times toads were boiled up, as in the wit- ' ches' caldrons, and were used to treat heart disease. Modern science, cur- t iously enough, has shown that the Many Refinements in Ford V-8 Cars for 1936 ri. �s. FORD V-8 CARS for 1936 feature a completely new exterior treatment with new hood and fender styling, new grille and headlamps, new wheels and many detail refinements. Interiors are new with the- style and color of Instrument pvtel and mould- ings to harmonize with upholstery, trim and ap- pointments. Quiet helical gears are now used in all forward speeds and reverse. Steering effort is estimated to be reduced more than 25 per cent. ABOVE—The Tudor touring sedan, with commo- dious built-in,trunk. Note the new wheels with 12V2 -inch hub caps and the longer body lines. INSET—The redesigned front end. Streamlining steps ahead. Fenders have a sweeping Inward flare and horns are now carried behind grilles in the fenders. Hood louvres are newly styled. • Ford V-8 cars for 1936, of which details have just been announced by the Ford Motor Comtpany of Canada, Limited, reveal no radical changes in design but include a number of me- n hamdoal refinements and attractive flew front-end appearance. Body lineswhich strike a new note in conservative streamlining, a new treatment of the interiors and three im>ip'ortant refinements in chassis en- gineering summarize the principal imprbrvements. The 90 -horsepower V-8 engine, of " which more than 2,- 00%000 are now in operation, is un- altered. Of the three principal chassis im- provements, rove—improved steering —is a&nitede at greater ease and safety of operation. Two others trend to greater comfort. One is the use of new steel wheels which lessen. the Unsprung weight and thus provide greater riding comfort. The other is ora. imprio.ved transmission rising quiet helical gears—formerly used only in 'n'd and high epeedlsin all for- ' d: F peedsr and reimeorse. fY6p cCi+6tlirend treatrnn,ntgiives s(#ii Iron ttr'• the bode lines, `1004 extending grace - 3.•( tittraetive mew radiator tle ui� ,rt9t "gGt ' grille. With its vertical slots and • more accentuated "Vee", as well as its smoothly rounded lower edge which blends with the streamlined curve of the inner pbrtien of the fen- ders, the g=rille contributes a new note of smartness. Horns are row recessed in the arp- rons of the new tstreamlined fenders, 'back of small round grilles beneath the streaanlined headlamps. Louvres are of new design. The welded steel body is low and wide, •'with flowing rear quarter lines. Finish is a Ford-develOped baked en- amel. There are five body colors Waahington blue, gray Vineyard green, Cordoba tan, gunmetal: land bladk,, of which the first two are new. Ten body types are available, These are: De Luxe: Three -window coupe, fines -window coupe, roadster with rumble seat, phaeton, eabre^oiet with rumble seat, Tudor touring sedan and Fordor touring sedan. Without de luxe equipment: F'ive- windbw coupe, Tudor and Fardor. Interiors, especially lth rious in the de luxe types, reveal a distinctly modern treatment, The color motif is a rich gray, with which the taupe ,1 f,t �1t5S icxS{'61p;,1'i�t4 'V 7,171 of the upholstery fabrics harmonizes. Instrumer>tz are of new design to con- form to the modern effect of the new gray metallic pyroxylin instrument panel. Safety glass is standard in windshields and all doors and win - dermis. It is estimated the effort required in steering has been reduced more than 25 per cent., through increas- ing the steering ratio to 17 -to -1 from 15 -to -1, fitting new roller hearings to the wteering arm sector shaft, and grinding and lapping teeth of the worm and sector. Gear shifting is made easier by reducing the length of travel of the sehift lever. The new steel wheels consist of a drawn steel spoke section electrical- ly welded to 'the rim, forming a sin- gle steel unit of eioeeptional strength. Each wheel is nearly 5 pounds light- er than the former steel spbke wheels. The wheel is completed by a L24 -inch hub cap with polished rustlers steel centre. Tires are a- gain 6.00 by 16 inches•, 30 pounds pressure. tithe e.oeling system has been im- proved and its capacity inereaised to provide adequate cooling undo ex- ceptionally severe conditions. 4'19 I477 indeed osteopathic teaching be true, then the whole of our medical know- ledge accumulated' step by step through the centuries 'by the patient experiment and by the observations of workers all over thee civilized world, has been built up on a foun- dation of gnrecksande. All modern theories as to the causation and treat- ment of disease must be utterly er- roneoue, and fit only to be relegated to the scrap heap. Surely common sense should maks it clear that such a fantastic supposition cannot be right. The human body is too won- derfully constructed and its ills too varied for all diseases to have a co'm- men cause. Why is it that to -day highly intelligent peopleare so ready to accept any new cult or m'g•fc remedy? The pufolic do not realize that medicine is an art and not an exact science. They are aware of the limitations of the healing art, but fail to realize how great has been the conquest of disease. Medicine deals with the infinite, but our know- ledge is finite. Hence any quack or impostor who claims to achieve some- thing outside the Iimitations of our knowledge is sure to have a vocifer- ous if transient following. There is no doubt that the public are too ready to ,:pin their faith to a plaus- ible impostor rather than to a duly qualified practitioner. A quack at a fair near Paris was doing a lucrative business selling nostrums and .pro- fessing to cure various diseases. This gentleman was so successful that at last the police felt compelled to in- terfere. When asked to produce his license to practise medicine, to the amazement cif the officers of the law, he produced' a genuine certificate that he was the possessor of the de- gree of Doctor of Medicine of Paris. The police apologized, but the doctor cut them short by urgent entreaty that they should say nothing about the matter, "for," he said, "if the peo- ple know I am a qualified doctor I shall have no more customers." It is apt to be forgotten that na- tural cures are often attributed to magic, and that the cure is not nec- essarily the result of the magic rite. Coleridge tells• of the charm for one's foot when asleep. It was in use in the reign of Edward VI. The magic words are these: "Crosses three we make to ease us; Two for the thieves and one for Jesus." Coleridge naively adds; "Really, when getting out of bed, where the cramp most frequently occurred, pressing the sole of the foot upon the cold floor and 'then repeating this charm, I can safely affirm that I do not remember an instance in which the cramp did not go away in a few seconds." The cure was not due to the magic words but to the movement of the foot on the cold floor_ We have seen that in the ages of the remote past medicine was associ- ated with magic mag based on superstition and often on fraud. Is it not true to -day, thousands of years later, that magic still plays a part in the doctor's work? To our ances- tors the results achieved in our time by the art of healing would appear to be magical, if not miraculous. The doctor no longer practices magic, but the true physician by his art, by his sympathy, by his understanding and by his personality, casts on those who seek his aid a spell of magic which adds a mighty potency to the means, be they medical or surgical, used in the treatment of the sick. Magic and mystery. ,Lice is a mystery, and the art which +cares for this mystery is shadowed by its twin sister— magic. eryon'e lilies, can be iia the foam of muffins, buns or lloalves, Here are a few recipe, to add to your cpllec- tlon. Honey Currant Buns ea cup prepared bran 44 cup currants % cup milk 14 cup honey 2 crops flour 4 teaspoons (baking powder 1 teaspoon salt 14 cup shortening CbRnlbane ibran, currants, milk and honey. Sift together the dry ingre- dients and cut in the shortening. Add to the first , mixture and oambine, Turn onto floured board and shape in a long roll. Divide into 12 equal pieces. Roll each piece into a ball and flatten out to ee inch thickness. Place oim greased pan and bake in a hot oven (425 deg. F.) about 25 min- utes. Yield: 12 ,burns 244 inches, in diameter. Note: If desired, buns may be glazed with a mixture of honey and melted butter theme baking. This gives them a golden brown color. Steamed Prune Bread 1 cup prepared bran 1 cup sour mildc 4 cup prunes (soaked several hours, stoned, drained and chopped) 1 tablespoon aolasses efi cup sugai 1 cup flour 4 teaspoon soda 1teaspoon baking pewd'er 14 teaspoon salt. Mix together the bran, sour milk, prunes and ,molasses. Add the sugar, then the flour which has been sifted with the soda, baking powder and salt. Put the'batter into a greased can. Cover lightly and: steam for 3 henna Yield: 1 loaf, 8 servings. Bran Date Bread. 114 cups boiling water 134 cups dates (cut fine) 114 cups prepared •bran 1 egg (slightly beaten) • 2 tablespoons melted shortening 1 teaspoon vanilla extract ' 13 cups flour 1 teaspoon soda 1 teaspoon salt 1-3 cup sugar 1 teaspoon baking powder % cup nutmeats. (chopped). Pour boiling water over dates and cool. Add, bran, egg, shortening and vanilla. Sift dry ingredients and add nuts.. Add dry ingredients to first mixture and stir only until smooth. Bake in greased loaf, pan in. a moderate omen (350 deg. F.) 50-55 minutes. Yield: 1 loaf 3% x 8 inches, Honoring the First American Cooks In the month of October, we honor each year the memory of Christopher Columbus on the anniversary of the day when he sighted the land of the New World—now nearly five hundred years ago. As a part of this celebration, school children study the history of corn, one of the most important gifts to mankind from the New World. We are all familiar with the old story of how corn saved the first settlers in •rhe Americas from starvation and helped the pioneers in the struggle to push westward. Too often the prin- cipal character in the story • is over - baked. The kind of corn Columbus found was developed from a wild grasslike plant by generations of cultivation. It was a crop which had to be harloested, stored and cooked for use. In all this work the Indian woman took the leading role, Like women everywhere, the squaw did more than 'keep 'body and soul to- gether with enough to eat. She put some imagination irfto the job and had many recipes for cooking corn to pass on to the pioneer white wo- man will> fed her family with this un- familiar grain. The Indian home- maker of Columbus' time made ash cakes or no cake, the forerunner of journey er johnny cake. There were corn paunee or pones; corn' dump- lings with' venison stew; corn pud- ding with maple syrup; pardhed Corn with an Indian name that sounded like hominy to the English settlers; samp made by removing the hulls of corn by soaking in ash water (a weak lye solution); beverages of nd, parched crn sweetened with Much Variety honey or maple syrup. The Zuni or Apache Indians were making the first in Menus tamales oenturies before the white man came. Most romantic of all, the We can't go very far intc the sun- II,,pi tribes had their corn flakes, ject of making menus without corn- glorified beyond the imagination of ing to the matter of variety. Women modern .manufacturers. These were looking for help in meal planning, the paper thin rolls of Piki bread in usually ask fol' suggestions for var- the brilliant red, yellow, blue -black 1ety in their everyday menus, In or white of native corn or dyed with fact, variety seems to be a word that vegetable colorings to a deep orange rovers a mu'ltitud'e of conditions and o: vivid green. many sins. Nearly all of us justify These early cooks invei ted Tabor- a poor menu now and them with the saving devices which were ingenious excuse that we do n•ot ha'v'e much brat still left cooking in the class of variety from which to choose. hard manual lalboel For instance to When we ;;come right down to the make Piki bread, after the women matter o'f eating, just how much va- grew, harvested, dried and shelled the riety do we want? People who reg- corn, it was ground on a flat stone ularly eat in restaurants where there (instate) with a round stone (mann) is a wide selection of food, eat pretty to a very fine, powder. This was much the same meals day after day. made into a thin batter with water, Fivery home has its traduitloms in cook- seasoned with salt and colored to suit ing. Too many new ways and strange the taste. With much skill •a hand - foots will be as upsetting in the fulr was thrown on a superheated home as they are unprofitable in the smooth stone and cooked quickly. restaurant. While warm it was rolled like But, meals do Iberorme monotonous rent or packed in overlappingparch and there must be something differ- ers. In the dry desert homeoflay- and ent in menuls to make them interest Hopis, Piki bread would keep for ing. We can do no better than take years, a tip from the restaurateurs who In remote pueblos of the South - make a !business of planning inters west,. Indians still make Piki bread, residing seeals. Nearly all, of them although the modern Indian eis in - will tell you that the secret of sue- clined to follow the lead of her white cess is goadhome-cooked, with neighbor who wisely bays her cornlittle extra totsches to 'gave variety, flakes in handy sanitary packages. Some of the "little things" are hot The Indian woman, too, likes con - breads, particularly the dark, fruity venient kitchens and labor -salving ones; garnisfhes that can be eaten, recipes as up-to-date as these where such as carrot straws, radish roses the corn appears as well seasoned, cele -v earls', :pickles, jelly. ' thoroughly eooked corn flakes. The smart restaurant ehef knows Peach Crisp Pudding something about using left -overs too. 2 cups cooked, dried peaches (diced, Food is never just "warmed over." unsweetened) It is made .into a new dish and is 3'2 cup juice from peaches garnished and served with all the 1/2 cup shigar fanfare cif a the sl special. Here a- 34 cup rhone gain itis the little 'ting that . does1'4 cup •butter the triad—perhaps sometthin Ole ars a o. g sins- 1/i cup sugar flames for a�ug of bettered earn 2 eggs (well beaten) casserole of scalloped lie 'teaspoon elo•trea left -Dover vegetables and meat. '42 teaspoon cloves Those dar1k, fruity breeds that ev- 1/2 teaspoon eneeteg 8 teaspoons baiting powder tea.sploen vardlla 1 cups !bread cubes (toasted) 2 cups •corn flakes. (Soak and cook peaches until teen der. 'Oomlbine peaches; juice and first' V2 cup sugar. Cream butter and su- gar. Add eggs and 'beat. Sift in spices and baking powder. Add van- illa. Add toasted ibread cubes and corn flakes. Put hale of creamed mtixture in buttered cake tin ( 9x 9). Place peaches on top. Cover with remaining mixture. Pour over the juice from peaches. Bake in moder- ate oven (375 deg. F.) about twenty- five minutes. Yield: Eight servings, Sweet Potato Balls 5 or 6 sweet potatoes boiled (5 cups mashed) ee cup crushed pineapple (one 9 -oz. can) 1 tablespoon butter ea teaspoon salt 6 or 7 marshmallows 4 cup corn flake cruanbs (2 cups corn flakes). (Boll potatoes. Peel and mash, (Left -aver potatoes' may be used), Add pineapple which has been well drained, butter and salt, Form into balls, .placing a marshmallow in the center of each ball. Roll in corn flake crumbs. Place on a greased pan and bake in hot oven (425 deg. F.) until brown. Yield: (Six servings. urre t Crop \Report Re ent Ish wers' throughout the Proud ce haus benefitted root crops and p stures. , Due to the length of straw n• tea llalbl:.- weather, thresh- ing is n'o y bcs eted. Silo filling is well mid Awa with corn a bet- ter than aver crop. Fall wheat harvested has given an above average yield of fair to average sample. Oats and barley were a geed yield of av- erage to gold quality, though the latter may grade light for malting purposes. Peas were patchy in sec- tions but stuefiaccient for canning pur- poses. Hay, 'alfalfa and clover have been abundant erotica of average qual- ity. 'Pastures are still furnishing good grazing. late potatoes have suffered from dry rot and are a light crop. Sugar beets are improv- ing 'with moisture, Though the sugar content pi's lessened from leaf blight. A' gond average crop of beans has been harvested and an average pack of tomatoes has been completed. Late applets are a light crop, with fruit slightly under size. The yield and quality of tobacco are good and th'e bulk has been harvested under ideal conditions. Fall ,ploughing is well under way but additional moisture would be wed'come. Barns are filled. Pasturage has been extended, and an abundant winter's supply of feed is assured. Farm Notes Important Dates Nlovemlber 12 -15 ---Ottawa Winter Fair. November 20-28'—Royal Agricul- tural Wlinter Fair, Toronto. December 6-5—Ontario Provincial Winter Fair, Guelph, Ont. - Niovemjber 30 -December 7—Internee tional Live Stock Exposition and Hay and Grain Show, Chicago, Ill. • Climate and Sugar Beets From the data collected during the past 20 years, a good general idea of where sugar beets can be grown successfully has been obtained. Of the two main factors considered, namely soil classification and climat- ic conditions, the latter appears to be the determining factor for birth yield and sugar content. A cool wet spring prevents seed germination, and a poor stand is the result. A hot, dry slimmer retards growth, giving small roots and a low yield, atyd a cold dull autumn, often with frosts before 'harvesting, •prevents the proper meaning .of th•e beets at a time when sugar formation is tak- ing place. Thus, the ideal seasonal conditions are a warm spring with sr,fficient precipitation to ensure good ;seed germlinatfi'on, a growing season wTilih plenty of rain and a miild, open autumn with considerable suntslhfine. These conditions vary every year and explain why one desttrict produces good beets of Thigh sugar content one year and beets olf poor quality the next. A dark Ioamy soul seems to be 'best for sugar (beet growing. Beets are very susceptible to soul acidity and liming of the sell is nec- essary. It is now recognized that for best results plenty of fertilizer must bg used arrud phosph•orsc acid seems to be th'e most important ele- ment. Inter -Club Competitions The annual Ontario Boys' Inter - Club competitions for Calf, Swine, Grain and Potato Clubs are being held at the Ontario Agricultural Col- lege, Guelph, on Thursday, November7. Many coveted trophies and valu- able cash prizes are being offered for competition. From the winners will be selected the teams to represent 'Ontario in the National contests at the Royal Winter Fair, It is inter- esting to recall that in 1934, teams, from 24 Calf Clubs, 10 Swine Clunes, 17 Grain Clubs and 11 Potato Clubs competed for provincial honors. In the National Contests at the -Royal Winter Fair, Ontario stood first in the Dairy (Calf project, second in Swine, first un Grain, and second in !Pota•toes. During 1935 there were enrolled in the province, 5,746 boys and girls in 423 clubs. Club work is a definite project work for boys and girls between the ages, of 12 and 20 and the ,principle embodied i the phrase, "Learn to-, do by doing" is carried out to the fullest extent. Ar- rangements are +benng1iiade to hold a Club banquet on the efveuing of Nov. 7 at O.mA,JC,, when Hon, Duncan Mar- shall, (Minister of Agriculture, and Dr. George I. Christie, President 0. A,C,, will .be the speakers. Timothy Seed Prices The current timothy seed crop re- port indicates are abnormally large production of tide seed in , Canada 'in "�1',z2kv •� x. Twpgreatvelneain: Metal Roofing. k`z• elusive patented features guarantee weather -tightness and easy applies - .41933. F'ornewreofa orre•roofing. Send 4ge and rafter lengths for free estimate. We use "Council Stan- dard"forgreat. est dure,W,y,.. PRESTON TNT PAcrae($ 4,j DAr MONTREAL E.ToaoN TO 1'9c(yl. iIt would appear ,dict there may be about eleven million pounds of seed available for comlmeree as against five million pounds in 1934 and an annual consumption in recent years of approximately seven million pounds. Owing to the surplus in sight, Canada is now for the first time in history on an exiport price basis in respect to this seed. In the past years ;prices at Chicago .plus freight and import charges were the basis of value in Canada, whereas this year, domestic prices may be based on Chicago quotations less freight and export charges. As a re- sult of this changed situation prices are now very low. At this time last year timothy seed was selling in. Canada at fifteen to twenty cents per pound as against three to four and a half cents per pound at the pres- ent time. Surplus production this year resulted from two main factors,' i.e., the high prices of last year which stimulated production and the abnormally large hay crop which permitted farmers ,generally to learre fields for seed rather than cut for hay. Standard Poultry Boxes 'Hardwood of any kind is not suit- able for standard' dressed poultry boxes. According to the Canadian ,Standards, lumber used for makkng 'these boxes must be a sound, clear, dry' quality of soft wood planed smooth on both sides free from knots and square, straight -edge stock but net tonguer or grooved. When box- es are made up, there are five essen- tial points: (1) each side and end must be in one piece and be square cwt, (2S tops and bottoms must be flush with and fit flush over both .sides; (3) an allowance must be made for a small space, of nat more than a• sixteenth of an inch, ,between the beards on top and bottom of the box to assist quick sharp freezing when placed in storage; (4) the bot- toms and tops should be in at least three ,pieces, and (5) wide boards should be used an outsire boards in both tops and bottoms. The nails used should only be long enough and strong enough to give the necessary strength, so that toe weignt of poul- try contained in the box may be ship- ped in safety. In packing, strict 'ob- servance shouldbe paid to the allow- ance variation in weight in birds packed in the same box—squab and broiling chickens not over one-quar- ter pound per bird; all other chick- ens and fowl not over one-half pound; turkeys and geese net more than 3 pounds. It is recommended that this individual !variation of turkeys and Leese be limited to two pounds. The weight variation for dunks packed ire the same box is one pound per 'bird. Advance of Branded Beef The popularity of beef as food has a much deepe? foundation than simp- ly its appeal to the palate: It not only contains many of the elements necessary for the proper growth and •development of the human body but it supplements and improves the va- lue of many of the nutrients found in gains aed vegetables. In Canada there is another incentive. Cana- dians have an advantage over some other countries in that they have at their disposal a fine selection of many foods, which, under the markk "Can- ada Approved" are guaranteed 'by the Government free'from disease. In the case' of Government graded- beef, a step further has been taken. In addition to the "Canada Approved" mark, there is a Government mark or brand of quality in the form of rib- bon-like marks running lengthwise of the, carcass. A section of this mark appears on every individual cut, and thus the purchaser is assured of re- ceiving the quality paid for. The red brand marks the best quality, en- titled "Choice," and the second qual- ity called "Good" is, branded in blue. The gradual .spread ofthis knowledge in one way accounts for the steady advance in the sales of Canadian branded beef. The total sales during the month of August, 1935, amount, - ed to 3,509,913 pounds', bringing the total for the eight months of the year to 27,823,692 pounds, or approximate- ly 640,000 pounds more than in the corresponding period of 1934; 6,848,- 527 pounds more than in 1933; 13,- 529,389 pounds more than in 1932, and 15,950,026 poueds more than in 1931 when the system was initiated. • HOTEL • WAV€•RL€Y COMFORTABLE CONVENIENT MODERN -WRITE FOR FOLDER • SPADINA AVE.& COLLEGE ST. • TO-RONTO • 1 1 1 A•