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HomeMy WebLinkAboutThe Huron Expositor, 1941-05-09, Page 34,, MAY 9, 1941 Seen in the County Papers (Continued tram age 2) Grand Bend to Parkhill, 26 miles— Sandy Contracting Ss Machine Works, Goderich; Junction 6 and 21 to nen- worth, Wiarton to Ferndale, 10 miles —Sandy , Contracting and ,Machine works, Goderich. The material to be used is pit gravel put through a crush- er. -„, lush- er, It is said to afford a much more even distribution and bond. 011 will be applied on this surface.-Goderich Signal -Star. Leaving Town Mr. G. D. Leith has taken a posi- tion in.Listowel and left for that town last week. Mrs. Leith is remaining in Blyth. Mr. Benson Cowan, who has been employed at Powell's Gro- cery, left Tuesday for .Port Colborne, where he has• secured employment. Mrs. Cowan and little daughter are living with her parents, Mr. and Mrs. Robert Wightman.—Blyth Standard. C. N. R. Makes Last Run - People view the advent of some- thing,:new with great enthusiasm— but just as surely they view the de- spise of. material things—unless it is closely linked with their own lives— with apparent indifference., Such was the case when the C.N.R. passenger train made it's last journey from Clin- ton to Winghani on Saturday. Prac- tically 'unheeded by the majority, the old "Butter- and Egg 'Special," as it was called, steamed into the Blyth station approximately half an hour late, on her final lap Saturday, with very few present to give her the last `'once-over."—Blyth Standard. A Freak Egg Of all the freak eggs that w.e ha -e ever seen, Mr. Martin Wurm, of town. brought to Our office about the most unusual specimen that-lwe,.have ever seen. The egg was only about half ordinary size but longer, and at the end came alrTuptly to a smaller size and continued on with what looked like a swan's neck laying the head back on its body. In size it 'would weigh about the size of art ordinary egg, but just how this freak of na- ture comes about we often wonder.— Zurich Herald. , Now Pilot Officer Naftel Only three days after being pres- ented with his wings with the rank of sergeant pilot at Dunnville last week, Leslie Naftel, youngest son of Mr. and Mrs. Knyvett E. Naftel, Welles- ley Street, on Friday received word of his promotion to the commissioned rank of pilot officer. Actually Laslie Yield ,the rank of sergeant for only one day. as his' promotion to 'pi.iot officer was drafted on Wednesday, the day after he had received his wings. P.O. Naftel received an ex- tension to his leave of absenceas well and will now report- at Trenton on May .18th,, -to begin an instructor's course for advanced flying.—Goderich Signal -Star. - President of Buttermakers' Club John Paris, of the Willow Grove 'Creamery, Mitchell, was elected presi- dent of the Stratford. Buttermakers' Club for the year 1941. at a meeting held at Clinton on April 23rd. Dick Parker; 6f the Clinton Creamery, was elected ,vice-president. —Mitchell Advo- cate. . •. To. Have Most :Modern Hotel . J. J. Cox, of the Rdyal Hotel,..—is to be congratulated on the splendid man- ner in which he is renovating _and re- modelling •the Royal Hotel Mr. Cox recently took over the occupancy of 'the drug store in which W. F. Walther has carried on business and of the banquet ,room of the Masonic Lodge and has converted these into a part -of his hotel. The hotel, when he has POTS, PANS KEPT CLEAN this EASY way NO More rubbing and scrub- - bing to get grease and hard - baked food off pots and pans.-- Gillett's ans=Gillett's Lye cuts right through dirt of any kind l Use Gillett's Lye, too, to keep drains clean and. running freely. Doesn't harm enamel or plumb- ing. Keep a tin handy. FREE-' BOOI&Ei — The.' Gillett'. Lye Booklet tells VOW this poitetfhl cleanser clears clogged drains ....'keeps out- houses cleat aid riderless hydestroying the contend' of the • closet ... how it performs dorms, of tasks. Send, for • free copy to Btelnlsrd Brand. Ltd., Fraser Ave rad Liberty Street. Toronto,. Od1. "Neverditj�aJdlve Yko. litp dtet vriY}'er.. ''1h action iv $l"t�tird ret !tW ',nt trvgslMr'�a 4r. YOU TO EAT? In these busy days, many of era' have to satisfy our hunger with a ' sandwich, often bolted hurriedly. We know we're playing fast and loose with Qur insides, but the job must take first place. Irregular meals, irregular sleep, and new ways of living are all causes of constipa- tion. " /low to Get Gentle Relief Constipation, as you know, is caused mainly by the disappearance of moisture from the large intestine. Therefore, that moisture must re- turn, This is done by the action of the several mineral salts which are present in Kruschen. ' At 'the same time Kruschen, by its diuretic action helps to flush the kidneys, thus ridding your bloodstream ' of its accumulated toxic: poisons. It stands to reason that the size of dose for relieving constipation depends ori the individual. But once this initial constipation has been relieved, a small daily dose—just enough to cover a dime will help to keep you regular, and' clheerful. Start today to. remedy the mischief wrought by irregular meals and hours. You can get Kruschen from any druggist -25c, and 75c. completed his alterations and redec- orating, will undoubtedly be one of the finest hotels 'to be found in a town the size of Mitchell in the Prov- ince of Ontario.—Mitchell Advocate. • Airmen Entertain Over six hundred airmen at Port Albert played host to. a large number of young people from Goderich and Other points in Huron County and be- yond on Saturday night last, when a dance was held in the new recreation hall. -'The hall .was tastefully decor- ated with R.A.F. colors, dart: blue, maroon and light blue, presenting, a dazzling scene of gayety, enhanced by the distribution of paper hats, stream- ers and other` novelties. Valuable spot prizes -were competed for dur- ing the evening, The R.A.F. band, under the direction of Flight -Lieut. C. Fletcher, added to, its -popularity with its dance music played ii true English tempo. The committee was composed of Flying Officer Green, Corporals Burke and Robinson, Lead- ing Aircraftrnen Baker. Parker and Logan..., Corporal ,James was respons- ible for the decorations. — Goderich Signal -Star. CTENX WINGHAM 920 Kcs. 326 Metres WEEKLY .PROGRAM HIGHLIGHTS Friday, May 9-9.45 a.m., "Our Family"; 11.15, "Cecil & Sally"; 7.00 p.m., The Revellers; 8.30, Grain's Gul- ley Jumpers. Saturday, May 10-9.30 a.m., Kid- dies' Party; 10.30, Shut-ins; 6.30 p.m.. Hanover Sport; ' Interview; 8, Barri. Dance. Sunday, May 11-11 a.m., United Church; 1.30 p.m., Melody Time; 5.45, Clifford on the Air; 7, Presbyterian Church. 'Monday, May 12-9.30 a.m., "Home Folks"; 9.45, "Our Family"; 7 p.m., The Blue Flames; 8.30, Ranch Boys. Tuesday, May 13-9.45 a.m.. "Our Family"; 7.45 p.m., Farm Interview; 8c Sewers Brothers; 8.30, -Piano Ramb- lings. Wednesday, May 14 — 9.30 a..m., "I -Rime • Folks"; .9.45, "Our- Family"; 8.30, Clark Johnson; 930, "Canadians All." ,Thursday, May 15-9.45 a.m., "Our Family"; 11.15, "Cecil Sc Sally"; 7 p.m.; Joan Edwards. HOG SUBSIDY IN EFFECT •.. IN ©NTARI.O NOW The Ontario Government hog sub- sidy of $1.00 per hog carcass 'grading "A", and 50 cents per hog i carcass grading "B1" will _apply on all hogs slaughtered in approved plants on and after Monday, May 5th. This subsidy will apply on hog carcasses graded in packing plants where a Dominion Government hog grader -is in charge of grading operations, or in smaller plants which have been approved by' the Ontario Minister of Agriculture and for which a certificate of approv- al ihas been granted. . These plants will have their own graders who have also been approved by the Minister, but they will work in co-operation with and under the direction and sup- ervision of the Dominion' liog grad- ers. Grading will be done according to the standards as defined in Domin- ion hog grading regulations, so there will be a uniformity in all grading operations. , Hon. P. M. I)ewan, Ontario Minis- ter of Agriculture, in announcing the date when the subsidy comes into ef- fect, cautions farmers applying for the subsidy to make sure that the purchasing plant has government re- cognition as outlined above. What the Farmer Must Do To secure the subsidy the farmer must have his' hogs identified so that the carcasses can be graded and a grading certificate issued in Jais naive. In addition he must obtain from the drover, packing plant or shipper, this -g-rading eeptifeate signed by the grad- er, naming the grades of the carcass- es marketed. The next step is to secure an ap- plication torn] from either his ship- per, packing plant or Agricultural. Re- presentative, and fill it out. He then attaches all grading, statements he has received to ,,the application form and malls both to the Hog .Subrli iy- iVlsion,-Ontario Ifepartment of Agri- culture, Parliatnent Buildings, Poroi- to. It ifs meat iniiportamt to remei>aber' that all grading, odr'tifieates anti alt-,,. 'Motions for. subtlidy '',must be f01.7. worded to the Department of" Agri-' delimit~"e: at eridOnto within creta' Jaya id the briee the certidfttes are ia'sued.' Russell T. Kelly, of Hamilton, (left), and Hon. Angus MacDonald„ Minister of National Defence for Naval Service (right), will address the annual convention of the Qntario-Quebec division of. the Cana dian Weekly Newspaper Association which will be held in Hamilton, Ont., on May 9 and 10. The J. T. Clark Memorial Trophy (centre) will be presented at the convention. Build Savings Bank, For Food In Seaforth When he its down to dinner today, William Pickering will find steak, as- paragus, green peas and 'strawberry shortcake—fancy victuals for this sea- son. A few,years ago he would have settled for beef canned by his old lady and tasting something like boiled saddle, and perhaps a few rubbery vegetables salvaged from the root cel- lar. The fact that his diet has ^.2e0 - ed is due to the new frozen foods in- dustry. - Farmer Pickering rents a locker in the new building, the talk of the coun- ty. His locker, like several (hundred others, is in a room where tempera- ture is held Constantly about zero. In summer, when fruits and vegetables are going begging, he puts them away, freezes them rock hard and. eats them months later. He does the same thing with his chickens, turkeys, hogs, his cows, sheep and calves. This brand-new industry has grown with astonishing speed. Three to four years ago it was virtually non- existent... No one—not even the. new national association of locker owners —knows how many plants there are today. A Department of Agriciiltur.e sur- vey last summer in the United Staten which covered' 38 States, counted 1,- s61. Since they were being built at a Tate of over fifty a month, the sur- vey was out of date before it was even published. Good guessers say that there are probably 3,000 of there today, and that about a million fam- ilies are participating in benefits, Quick-frozen foods must not 'be„ con-, fused with slow -frozen foods. Slow freezing is What happens to fruits and vegetables left ..on the vine after the frtst comes. Generally speaking, they turn black and get watery and taste- less, because slow freezing creates large ice crystals in individual cells. Tested Recipes COTTAGE CHEESE Cottage cheese deserves more pop_' ularity. It is a substantial inexpen- sive food which may, be used ,in a variety of ways as a main dish, for salads, for sandwich fillings and as a dessert. Expellent cottage cheese is sold by most dairies or it can be easily made at home. The Consumer, Section, Marketing Service, Dominion Department of Ag- riculture, offers the following sugges- tions for use of cottage cheese: Cottage Cheese 2 quarts sour skim milk. 1 teaspoon salt. Put milk into a pan and set over hot water until it separates into curds and whey. Strain through a double cheesecloth until quite dry. Add salt. Chill. Sea Foam Salad 2 cups cottage cheese 1 package lime flavoured jelly powder % clip water 1 cup apple juice. Heat water and apple juice to boil- ing. 'Add gelatine. Stir until dis- solved. Add cottage cheese. Pour into individual moulds. Chill. • Serve on lettuce. Tomato Cream 2 cups tomato juice 2 tablespoons tomato catsup 1 tablespoon gelatine 1 cup cottage cheese 1 cup ,cholrped celery, Dissolve gelatine into one-quarter cup cold tomato juice. Heat remain- ing tomato juice with cv'sup. Pour over gelatine. Stir until dissolved. Add celery and cheese. Pour into a wet mould. Chill. Turn out to serve. Black Cherry Salad 2 cups cottage cheese 1 cup canned black cherries. Drain cherries. Remove pits. Mix lightly with cheese. Serve with sal- ad dressing mixed with whipped cream. Cabbage Salad 2 cups shredded"cabbage 1 cup chopped apple 1 cup cottage' cheese. Moisten with boiled salad dressing. Serve on lettuce. "' Beet Salad 1 cup chipped beets % cup chopped celery I cup cottage sheds 1 tablespoon prepared bore radish 3 tablespoons vinegar 1 teaspoon salt. 1141% ingredients and' serve en let. ttmee. These crystals puncture cell walls and vitaljuices leak away. Hut when peas, corn, beans and pork are frozen quickly only minute crystals form and these, leave cell walls intact. After' being thus frozen and stored at about zero temperature, they keep perfect- ly fresh for months. Even the most exacting tastes are _unable to, distin- guish between fresh and frozen foods. Noone is sure where this -new busi- ness, which is the country cousin --to the city's quick-frozen foods industry, got started. Most people 'think that it originated on the Pacific Coast, and that it `began when farmers started asking ice plants to let them rent space to store meat, eggs and poe- try. As knowledge increased about handling quick-frozen foods, plants de- voted solely to lockers began to spring up. Date' the beginning of the industry with 1935 and you won't be far wrong. Just Freeze It and Leave It As they stand today the plants re- present the first significant change in recent times in the handling and storage of farm foods. Benefits, of course, can be enormous. The farm wife escapes the drudgery of canning vegetables, preserving fruits and cold - packing meats, and. the family escapes eating the products of her toil. But- chering cows and bogs, once limited to the winter, can now take place at any time. The farmer hasa new, variety of foods to eat the year round, and most of these foods are far rich- er in vitamins than his usual diet. Figures of savings that accrue to - locker users, vary widely. A" retail butcher can put up a convincing story that, there is no saving and ,a. loeker- plant operator can busy his 'pencil to prove that the average family gels ahead at the rate, of $100 a year. One unbiased survey indicated $30.00. One of the really elegant plants will be fancied, up with glazed tile, enameled lockers -and comfortable waiting rooms. It will have a thou- sand or more food compartments, each leased by the year. To 'get some notion of how it operates, let's start with Farmer Pickering. renting one of these Iockers. Last July, when pork prices were low, he' decided to butcher a hog and lay in a supply of reasonably -priced meat for his family. By butchering then instead of waiting for the cold weather, he saved a. nice feed bill. Since he was busy with his crops he decided to turn the whole job over to the locker plant. In his own truck he delivered the hog. The butcher in attendance took charge. For a fee of $1.00 he slaugh- tered the animal and hung it in the "chill" room. Body heat was dissipat- ed over the course of two or three days in this room where temperature is held at 34 degrees. Tlien the bog was hauled down and taken to the cutting room. An expert butcher far better qualified for the work than Pickering, cut the animal up. He ground scrap into sausage (and -'would even- have stuffed it into casing if de- sired), rendered -lard, sliced off chops, and so forth. Chunks of meat were wrapped in waterproof paper, enough ,in. each package to make a meal for the Pick- ering family. Each was dated and labelled? as to contents.' All these were listed on an inventory card. For this service the farmer, of course, paid a price. It cost him 3 cents a pound to have this land rendered; cutting and wrapping came to 1 cent a pound; sausage grinding another cent. After wrapping the packages were moved to the locker room, which is held about zero. Attendants use a master key to get in Pickering's lock- er and store away his packaged pork for future use. Vegetables require speedy, careful handling if garden freshness is to be preserved. This job usually falls to the housewife. Peas and asparagus will illustrate how it is done. Aspar- agus is gathered and carried to the kitchen where it is cleaned. Then it is inimersed in boiling water for two minutes. This is a vastly important step. This scalding inhibits the 'ac- tion of the ferments which cause spoilage. Next, the asparagus is dried and packed in containers—perhaps one -quart waxed cartons. Peas are handled in much the same manner, but packaged in cheaper ice cream. buckets. After packing, these vegetables are chilled in the home ice -box until ready to be transported to the locker plant where they are -placed in the locker. The lower the temperature main- tained in the storage room, the 'bet- ter for the products. At 40 degrees below zero the action of the ferments ceases almost entirely, and vegetables and meats will keep indefinitely. But cost of maintaining such a tempera- ture is far too high. ..A.ifiout zero ap- pears to bo satisfactory from all paint's o'f view. At this 'jewel the ad - 'don of fer'ineldtl's ie MAY half what it is at 15 degrees F. Chemical ,action goes on but at too slow a pace to do much damage. Most foods will keep from six months to a year, „Some of the more complete locker plants have all the necessary equip- ment , for the farm. wife. She can bring her vegetables to the plant in. baskets. • A small fee permits her to use pea spellers, steam kettles, etc. Fine For City Folks Too Although they were designed prim- arily for the use by farmers, city and town. people are renting about a quar- ter of the million lockers now in ser- vice. Since they don't raise their •own food for storage, they must buy it. Boarding houses,. hospitals, hotels and clubs are enthusiastic locker us- ers. Vegetables are picked up in the summer when they are cheap. Meats are ordinarily purchased from „ the manager of the locker plant. He will buy a carload of beef at wholesale prices and resell it to his patrons, charging a brokerage fee" of h. or 2 cents a pound. Then the'locker-plant butcher will cut it up to the pur- chaser's specifications. - In most instances, the city plants offer a variety' of services that aren't encountered in rural districts. Some of them maintain a delivery service, charging a cent a pound. . Others re- tail a complete line of commercial quick-frozen products. Tihis allows patrons a variety of foods beyond those held in their lockers. A New Big Business Alrnost anythinrg can be stored—ev- en butter and eggs—provided certain simple rules are followed, and pro- vided the locker renter has taken care to select varieties of vegetables that are well adapted to freezing. Broc- coli, corn on the cob, spinach, Brus- sels sprouts. are excellent. Peaches. require quick handling to prevent their turning black, but raspberries,. blueberries and strawberries • handle nicely. " Berries and fruits are usually packs ed in dry sugar or sugar syrup. This keeps oxygen away from the surface so that they don't blacken. In some cases patrons ,prefer„ to bake fruits aMie the et0.0 nate Mf4 1.1te' any SIF` ., has 4 ,tt its #48;#0 q: bAi g>t•'4130ratgOi, plallts,,�vath tnacieglxate:OAi~ a 4 insylation, clonfieque)1k7 teznpaesa,tUre fnctllation# ha,'c0i 1g ed - t'he quality of icons , $a money, others: leaver resoxtq+ to peratures in the storage room that ir PURE '1 n FI WHOLESOME are far: too high, In Seaforth, however,' Mr. Barbef,: Of this Seaforth Creamery, Who is eo- strutting the new complete locker storage plant, bas insisted upon •ev- ery possible convenience and device im the production of the refrigeration equipment. The foods in storageand the patrons of the locker plant and in the entiile history of the industry, plants such as these as is being built in Seaforth have created the vast- de- mand for lockers. There are many' advantages to be derived from the well-managed locker plant. It keeps the women happy. It is much more convenient and saves money. The strawberry fche p;.. tinge a1 year FINE CUT ACCO THESE prize winning muffins are easy to mike, arid they are lighs and flavorful when baked with Robin Hood Flour. Baking with Robin Hood Flour brings joy to any ,woman. "I had never baked bread," said Mrs. Williamson, of Burlington, Ontario, "until I .gots the Robin Hood Recipe book `Baking Made Easy' and before a year my bread was winning prizes at the fairs here. Robin Hood Flour has certainly made it easy for me to turn out prize baking. Just follow directions carefully' and Robin Hood Flour does the rest." Muffins 1 egg, 1 t/.„ tbsps., butter, cup white sugar, 2 tbsps. molasses; 1 tsp. soda in 1 cup sour milk,'/ tsp. salt, 1 cup Robin Hood Flour, 1,1/6 cups btu, 3 cup taisias. Method, --1. Sift the flour, add bran, salt and raisins. 2. Cream putter and sugar, add egg beaten light. Beat well. 3. Add milk and molasses to egg mtxture. 4. Make a hole in flour. Pour in liquid mixture, stirring only enough to combine. 5. Quickly put into muffin tins, filling each two- thirds full. Bake in fairly hot oven about 400°F. "Once you bake with Robin Hood Flour, you won't want anything else," declared Mrs. Williamson. You will be delighted with the whiteness -and fine velvety texture of your bread and cakes. Order Robin Hood Flour, sold at dealers every- where, and. join the Robin Hood family of good bakers: Sincerely, • Mrs. 1Pilhelm g Burlington, Ontario, HOME BAKING SERVICE ROBIN HOOD FLOUR. MILLS LIMITED 04 -4; Robin Hood Flour maedp. Waw Wheat CCIENCE and technological progress hove wrought wonders in the realms of transportation, communication and industrial engineering. The ease and speed of travel by car, and now aeroplane, the practical elimination of space by telephone and radio and the convenience and comfort of elec- tric lights and electrical household appliances are worth -while achievements towards the more abundant life. In keeping with this progress is the contribution of the implement menu facturer toward lightening the labor and increasing the efficiency of the farmer. Farming has also been transformed. All too little recognition in this respect has been taken of the tremendous advances in farm tractors. In. design—more practical and attractive --with the ease of starting --and operating of an. automobile, operatingat low cost, making .possible astounding reductions in the cost of certain farm operations, and with greater power, at prices which put them within -the reach of even the smaller farmer.. This more tractable and flexible source of power revolutionizes farming practice, eliminates the back -breaking work of days gone by, and makes it possible, in many instances, to operate gainfully even underexisting difficult conditions. i MA SSY-HARRIS COMPANY LIMITED BUILDERS OF GOOD FARM IMPLEMENTS SINCE 1 8 4 7 ra f�;