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Home My WebLink AboutThe Huron Expositor, 1937-10-29, Page 5ii? r+) !Ci kc 4. - MacMurrey + rl..eg'tl`ory� Or .1441,: *Val Churma FtR'i s' a'mer 'w}y • a Moa.. Tge'e., Weir --`Nov: 1, 2, 3 Bobbi Breen Marlon Clalne. Irl 'MAKE A WI.&H'� See the limpetlittle elegies der the world •itaeever haulm, - Hobby Hones. Thurs., 'b`ri S'at--1sTev 4, 5, 6 P•ick EeNriIE"'in $'THSINGIGMARN with Hugh Herbert. Jane Darwel1 A Musical Riarpance, 'Coming, "HEIDI'�i'-`'' "LIFE OF EMILIE ZOLA" Matinees Sat & Holidays. 8 p.m. farm Notes Canadian Apple Exports The 1937 seasonal movement of Canadian apples to the United King - ado manarkets up to October 7 amount- ed to '336,180 barrels and 211,455 'box- es, compared with 140,335 barrels and 207,140 boxes during the pre(vioussea- son. This represents an increase of 140 per cent. in barrels and two per cent. in boxes. A large increase is also noted in the export of apples /rem the United States to the Bri- tish markets, this season's export con- sisting •of 131,211 barrels and 160,-161 `boxes, compared with 30,603 barrels and 222,378 boxes. Although, the 'United States exports are codsider- ably smaller in bulk than the Cana- adien, the increase amounts to 329 per ,cent. in barrels, but a decrease of 28 per cent. in boxes. Current Crop Report Fall wheat generally looks reason- ably good. Fall plowing is in' full swing, made easier by recent rains in moat districts.- Halton County re- ports an excellent crop of roots this year. Huron County also reports :mangels and turnips a very good crop. The field bean crop there 'has yielded exceptionally well and the average will be 20 to 21 bushels per acre. Livestock in Brant as in most ether areas is in good condition, due to unusually good pasture conditions. 'The corn crop in Wentworth more than filled the silos this year. Prince 'Edward had the largest -tomato crop '1n the county's history this year. Re- ports •of 500 to 600 bushels per acre •were quite common. The quality of buckwheat in Frontenac is very good. :Sudbury district -reports that one car- load of pure bred Ayrshires were. brought into that area recently. These cattle were purchased in old Ontario •at an average cost of $200. A 1Q as o, Mtge' 41tw , lar.rriPat 'c r Y9r... ' aPPel ee '.'i1h'e aaie a$ ca a ,,that tapes a wl l a atce a diitere4ee odar�6 the 'valne of the w+gdiei, "1 ' go end( 5a.. yeaaca be'nce. 'anther. -than- o:Qluaide- ink ouiy the prenenh; that aeeur-. dna the best w'ead ie. the shortest time. aaitd-.wi4 the 1eaet vv�oxk, the owner should Cut the trees that will imirneve, future growing cen4UttoM 1. Thin a second growth stand Examples r'at'her, than ,oleani cut a Meat ansa. 2. Cut the large 'trees that ihave to' be worked( up .with cross -cut ra- ther than take the 5"-10"" .diamaeter trees • that, may be. sawn. with buzz - saw and split easily.,, The following rules might well be use as a rough guide in selecting trees to be cut and saved in a fuel - wood ,operation'.. Cut 1. Dead trees. 2. Unsound and rotting trees. 3. Crooked trees. 4. Poor species of timber trees. 5. Short bushy crdwnedi trees. 6. -Some trees where stand is too thick (thinning). 7. Trees that are shading and in- terfering with the growth of others beneath them. Save 1. Straight trees. 2. • Sound trees. '3. Tall, well -.crowned trees. 4. Better species of trees. 5. Enough trees to make a full stand. Trees 21-10” in diameter of the more valuable species 9(hould be sav- ed from breakage if possible when large trees are felled.- The large tree should be felled in the'direction. where least damage will resvit. This may be done by wedging, pulling it with a rope, cutting off large limbs before felling, or bending th'asmall trees ov- er with a rope until large tree is felled. Farmers who have not fenced their woadlot from stock would be well ad- vised to consider fencing part at least as protection from stock now will mean that there will be a woodilot on the farm 25, 50 and 75 years hence, because small trees always start in a woodiot that is not pastured by stock. A cultivated field or pasture may be squared by taking in a corner of the woodlot. The fuelwood could be cut from the part in with pasture or culti- vated field. Thee woodland 'area could be increased by including the cleared corner with the wood'ot and. planting it with forest trees next spring. Timothy Seed Supply The amount of timothy seed sown in Canada annually is estimated at from. 8,000,040 to 12,000,500„ pounds. Naturally, in years of high prices, the ,demand is less than when the seed is reasonably cheap. Present indications are that domes- tic supplies will go far in meeting de - nand in Canada in 1938. The carry- .egver in Canada was about 31/4 million pounds from 1936 and production this year should be about 4,250,000 pounds. In the United States there is a large supply of timothy seed which is sell- ing reasonably cheap and is estimated to be sufficient for three years' re-, quirements. Present prises on track at Chicago are from $2.25 to $2.75 per cwt. for country -run seed, which 5s about half the price in that market ;a.' year ago., Incidentally, timothy ,seed prices in Canada are influenced by Chicago prices, but imported seed is, of course, subject to the added cost of .duty of about one cent per 'pound and increased freight and other inci- dental charges which amount td, a- round .another four cents per pound. The bulk of the production of tim- •othy,seed in Canada this year is in Ontario, Quebec and British Colum- ested recipes • Grapes are a very healthful fruit, being rich in both minerals and sug- ar:"" The following recipes, prepared and tested by the Fruit Branch, Do- minion Department of Agriculture, may, therefore, prove timely and help- ful: Grape Juice, 1 The ordinary way of crushing and stewing grapes in order to obtain their juice does not yield a product that does full justice to the grapes. 'A better method is to crush the grapes, add one pint of water for each 8 quarts of grapes, and place to ket- tle containing them over a second kettle containing boiling water or in a slow oven (200 degrees F.). The grapes are thus steamed, instead) of stewed, until tender; their juice is extracted in the, usual way,,..by pour- ing the cooked fruit into a jelly bag and allowing' it to drip over -night. Holding the strained grape juice over night in this way permits it to settle. Pour the clear juice into glass fruit -jars, adjust rubbers and cover and set on a rack in a covered boiler or kettle or on the shelf of a steam cooker. If a boiler or a kettle is us- ed, add water until it comes up about one inch over the tops of the bottles. Bring the water gradually to the boiling point and boil far 30 ,minutes. Then seal the jars and store in, a cool, dry place. No sugar need be used in, making' grape juice; it will keep satisfactor- ily without sugar. If sugar is desired, add it to the juice before pouring into the container, using 14, cupful to each quart of juice. A second grade grape juice may be made by returning to the preserving kettle the pulp left after the juice has dripped from it, cover it with water, heat gradually and allow it to cook for 20 minutes. Proceed as with the first extraction. The pulp may be extracted for juice a third and a fourth time, The yield of each successive extraction is smal- ler and more dilute than the preced- ing. If the second, third and fourth extracts are mixed a very pleasing juice results. bia. The United Kingdom and the Unit- ed States are the two largest world - <consumers of wool, the consumption of wool in France and Germany hav- zng shown a sharp decrease in recent years. The United Kingdom in. 1936- .7.imported 588,600,002 pounds, in ad- dition to the home supply of, 108,000,- -000 'pounds. The Soviet Union and ,-Japan also utilize over 200,000,000 pounds of wool per annum. The United States and the Soviet Union both depend mainly en -home -supplies, the chief world importers, being the Tinted Kingdom; Japan (257,200,000 pounds); France (167,000,000 lbs.); Belgium, (197,000,000 pounds) and -Germany (125,040,000 pounds). In 1936-37 however, the increased con- sumption in the United States neces- sitated much heavier imports of for- eign wool (104,400,000 pounds in 1935- '36, and 202,500,000 pounds in 1936- 37). • • Cutting the 'uelwood The farmer who owns a 10-15 acre woodlot is envied by his neighbor in the sections where many farms have (the entire acreage cleared for crop- ping and pasture, as he has a supply of fuelwood and timber close at band and 1110 does not have to make a cash outlay. Due to the increasing scarc- • ity of fuelwood in many of the bet ter agricultural districts, more own ,err of 'woodland are giving attention .to their woodlots in order that they may be preserved and that they will give larger financial returns over a period of years,. The annual cutting of fuelwood may be made the starting point in a more Grape Juice,. II 1 pint grapes 1/Z cup sugar • Boiling water. • Wash the grapes and remove them from the stem. Put them: in clean, hot jars. Add ganger and' boiling wa- ter to fill the jars • to overflowing. Seal the jars and store them in a cool place. More jars are required for this process because the grape juice is of. the right density to serve, and should• not be diluted: It should be strained before serving. It bas ;Live flavor and color of fresh grapes. Grape Catsup 4 pounds 'grapes % pint cider vinegar 1 teaspoon cloves 1 teaspoon salt 1% p'ound'h sugar teaspoons ground ei'omamon, 1 teaspoon ground. allspice. Wash and stem grapes. Place in saucepan with vinegar, and cook for 15 minutes; rub through sieve fine enough to retain the seeds and skins. Boil pulp until 11 a. thick,, add ' ether ingredients and ,hell half an .hour longer. Fill lute, .hot sterilized jars or bottles, and Seal, Green pr Ripe Grape .lam GOOD EQUIPMENT :makes a Good farmer Better •MOCORMIGK - DEERING FARM MADHINERY and EQUIPMENT .offerr every new iraprovemeDit saiitikable and renders unequalled eerviCe anywhere: ,Suy Genuine I.H.C. Machinery and .. 'Repairs from 'your Local Dealer BINDER TWINE PRICES Nab Winn Oe or abed ' Order 0e9, 1, 1917 • 650 feet per 1b., $10.50 $11.50 600 feet per lb., $0.50 $10,60 JOS BACs Y,, Main St, ' • 8'EAFORTH Phone 7 la, Merc. a e Men's New Suits two 18.50 PANTS 24.50 Fine Worsted Cloths, in Grey, Brown, or Navys,. in`plain or. fancy Checks and Stripes. Every Suit guaranteed. Specials from the Men's Department Men's SWEATER COATS Plain or fancy, pure wor- sted yarn. Useful, 3 comfortable, dressy. . 29 STANFIELD'S PURE WOOL UNDERWEAR Shirts and Drawers .. 41,75 Combinations $2,95 • / Men's Heavy DOESKIN SHIRTS Extra 'weight, extra j size, extra value. ! .59 • Men's NEW FALL HATS Grey, Green, Brown, Silver- tones. Snap front; 9 stylish. All sizes.... . Men's FINE UNDERWEAR Watson's, Penman's, Turn - bull's, Woods, in ever y weight and price. Men's , FINE SHIRTS Sweepstake and Warren- dale. All new colors and patterns. Full sizes 1 MO Men's Flannelette PYJAMAS Heavy English flannelette ;. fancy 'stripe; 1.59 full sizes IYou Consider Quality You Care About Style You Want Value Then It Will Pay You To Dealilere: Specially Purchased Specially Priced 117 Coats Special imported T � Joh Brown &'" Sons,J3e1fa�s Plain with rainbow or fancy borders; also solid colors 1 --Green, Gold, Mauve, Blnal 14 to 22 inches' wide. Magnificent furs on. quality cloths in- definitely im- portant New Styles. Beautifully tailored Coats that are the climax of coat perfection. We are proud of these re- markable values. You will be proud to wear one of these becoming coats. Every new idea in fabric color, pattern or style is here. PRICES: 15.110, 16.00, 20.00. 25.00. 35.00 Bos' Clothes AT 1IGHT PRICES Underwear 50c to $1.50 Suits, Sport Backs .. $5,95 to $9.00 Overcoats$5 to sum $2.50 to $3.50 69c to $1.50 50c Windbreakers Sweaters Men's Super Winter Overcoats That will "Put You Over" Quality Coats made by Canada's leading tailor shops; Coats that give you that well-dressed appe ;rance and add comfort and smartness too. ' Greys and Browns in plain colors and fancy checks and silvertones; Raglans, Balmacaans, Tubes, Guards or Chesterfields. 16.50 18.50 22. STEWART BROS. SEAFORTH 50 lan: 'eels eco Women's NIGHTGQ�RfTS Flannelette, full length, fancy trims Women's Flannelette NIGHTGOWNS Good quality white flannel- ette, beautifully trimmed, in colored.braid, hemstitch- ing and motifs. Extra va- lue. All . 79c sizes Women's EXTRA LARGE GOWNS Good ' quality flannelette, long sleeves, fancy yoke, button front; V or round neck......... .uu WOMEN'S PAJAMAS. Good quality white or fancy flannelette; - , two-piece cas- sock style; smart trim 1.110 CHILDS' SLEEPERS ' - Pink or Blue Flannelette, made with feet; good quality; Size 2, 4, 6. 85 C, CHILDS' HOSE Fawn or Brown, 1 and 1 Rib Cotton...„44 Union Hose Botany Wool 9 31C 50c Flannelette BLANKETS Clean, snowy, white; good weight, colored bor- der. Size 72x84 Speciais WOMEN'S HOSE Rayon and Wool, all colors Plain Wool Cashmere Fine Wool, rib tops Penman's and Orient, fine pure Bot- any Yarns. All colors. 75c $1.00 $1.25 ti Wash and stem- ,grapes. • Separate skins from pulp. MAW , `Olidns 'until tender, -press through a, Mete. Cook put'p ten minutes, press through a sieve. 'Combine purees; add one pound of sugar to every (plait of pk tee; boil one-half hour, Stirring °Tien, Pour into glasses and cover. ' Grape Sauce (For puddings or lee creams) Wash iamb crush 8 cups of ;gl-apes of . any variety. Cook slowly 15 min- utes. Press thrbu'gh -a •coarse sieve. To the pulp add 6 cups gtanulated sugar. Mix well and +cook fifteen moi utea. Stirring frequently to prevea sticking or scorching. Seal in ster- ilized jars for winter use Grape Jelly ' Wash the bunches thoroughly, re- move the fruit from the stems. Put grapes in a -preserving kettle and mash well. Set over a, stOW fire and heat very .gradually to 'extract the juice. Boil slowly 3 minutes. Strain, through -double cheese clotdlf or flannel jelly. bag. Measure the litice, bring to boll, skim, add sugar+- -allowing 1 cup to each eup of juice. Boil rapid- ly for 15 minutes or until a little juice hardens In a colds scanner. Pour into bot 'sterilized N11+.. gla ba. -Cool and seal. 'Grape Marmalade Wash the grapes, remove from the stem and press the pulp . from the skins. Cook the pulp 10' minutes and put it through' a sieve to remove seeds. Add skins to the pulp and measure the mixture. To 1 cup of pulp allow two -third cup of sugar. Cook about twenty minutes or until skins are tender -and seal at once in sterilized jars. Pepper Rei:h 12 large onions 12 large green peppers 13 large red Dement A; 12 Large yellow peppers. Chop exceedingly fine, cover with billing water slightly salted: Let stand 10 minter, then drain. Do this three times, the lent time Pressing in a cloth. Add 1 quart of vinegar,: 3 enps of sugar, audit cook slowly; one; hour. Winter Salad 1 cauliflower cabbage 1 cucuitber 1 quart colons 1 quart green tom'atnen 2 treads quarts . f 1 cup flour 3 im..es brown sugar, 1 teaspoon turmeric 1 teaspoon( celery seed. 14 cup mustard. Prepare all vegetables by putf l them thriSigh the 'loom ; ebtfpp(�t!. '. t, lo'W- ,to stand Ln saR brine dlrei'a Theft bolli 'or ten Miiitios' ,iii ' aiid , strain. toil yin lair, sour brown smgnrr, t 1Iistat e t's'' islesold yin .Sunini� to Make a pantie, add` b e iQt': and atoll Until l ft `bei • T . Pott dant. vegettlbleot �r bottle. r; t1 i". 6f Nd