HomeMy WebLinkAboutThe Huron Expositor, 1943-05-07, Page 5is
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41
The.
Huron
Expositor
t V."
11
u h6. 1 vt w'a�n,
a
46; nurOa' Fails? 11';., OAR' 'beat lag i s4,
6. palm ,bed, a clrn, 4 ,,girls' . jers0
blouses, -10 .girlti 'Otter:. Mou es, SS
boy's' '/raps (age 2), 5 coats and bon-
nets (age 3), 16 -ladies' slips (size 42),
4'1120E00 dressing gowns, 1 lady's nIgl t
gown, 6 boys' coats (ege 2).
The Institute expended 018.00 en
Christmas, boxes for servicemen over-
seas and in Canada, and 41.26 for ov-
erseas' tobacco.
In co-operation, with the Seaforth
Red Cross the Institute made 2,240
pounds of jam anti donated 1,530
pounds of honey.
The following is the slate of officers.
for the coming year: Honorary presi-
dent, Mrs. Gordon Papple; president,
Mrs. Wilfred Coleman; 1st vice-pres.,
Mrs. Eldon Kerr; 2nd vice-pres., Mrs.
Paul Doig; sec.-treas., Mrs. Raymond
Nott; pianist, Mrs, John McGregor;
assistant pianists, Mrs. Hugh Chesney
and Mrs. Earl Papple; district direc-
Oockthe Attock
yieToRyLoAN
THE HURON EXPOSITOR
Qrdon �I+�'�
an n FMt•Ti '" A 1 o ee
(PoWi ),-. rll� p?tlith 'ui014er andMr's
xtndrew (.�'.oz ;. 'kpitting>. Mt>s,1?4 Mc-
lu)e�; 2jal lVtiss; '110404a Pigio and.
`YiF9• 4. 14, >3cgtt;. •pxog convener,
Mks T. F, Scott; card „CatTOrler. Mrs
Leonard Stropg:; arlsiting conveners;
Miss Olive 'Papple .and Mrs. Joh Hi1-
1ebfeciit; press secretary, Mrs. E. B.
Gou
Standdie-
ng Committees: Agriculture
and.- Canadian Industries, Mrs. Dale.
Nixon; Citizenship; Mrs. Paul Doig;
Historical Research, Mrs. Jamey Mc-
Intosh; Home Economics, Mrs. Wm.
Oldfield; Health, Mrs. James Brown;
Social Welfare, Mrs. Harry Chesney;
Coihmunity Activities and 'Relief,
Ora Wallace; Publicity, Mrs. Cecil
Oke; War Work, Mrs. Victor Lee; So-
cial Meeting, Mrs. Charles Eyre.
ZURICH
Mr. and Mrs. James J. Barry left
on Thursday Last for their home in
Dunnville after having spent the past
six months with Mrs. Barry's mother,
Mrs..Helen" •C•ampbell.
Charles 'Fritz and son, Ward Fritz,
and Albert Kalbfleisch were in Toron-
to last week, where they attended the
Liberal convention.
Fus. A. A. Heideman, of Niagara -on -
the -Lake, and Miss Mas McNicol, of
Orangeville, were week -end guests at
the home of Mr. and Mrs. E. Heide-
man.
A very happy exert took place on
Friday evening at the home of Mr.
and Mrs. W. A. Siebert, bridal couple,
when their friends gathered to enjoy
a social hour. . Bun4o,;was played and
the winners were Miss Olive O'Brien
and Mrs. E. Heideman, Miss Martha
Heideman read an address to the hon-
ored young couple, and .Mrs. W. B.
Coxon presented them with. an occa-
sional chair. Mrs. Siebert thanked
the group for their kindness.
•In her• address at the annual 'meet-
ing of the Zurich Women's Institute,`
Mrs. Newell Geiger said:
"I't is of inestimable value in nation
bonding .for a group of women, such
as members of Women's ,Institutes, to
work together for the common pur-
pose expressed in their motto, "For
Home and Country,". to meet periodi-
cally. The interchange of ideas is 'one
of the worthwhile features of our
meetings. Friendly i'ntercourses by
means of social events lead. to a bet-
ter understanding 'of the problems
which confront each province.
We held nine regular meetings and
have a membership of 27, with an av-
erage attendance of fourteen.
After a delightful pot luck supper one
of the members gave a paper on Zur-
ich and the surrounding district con-
cerning people ankp!aces, in connec-
tion with which an antique costume
parade was 'presented. •
Two lovely gifts were given to the
secretary after her marriage. The
district president, Mrs. Glenn McLean
gave a marvellous talk at one of our
meetings. She praised the Institutes
highly for the splendid work they are
doing, and urged them to ever be con-
siderate andt kind to. the young people
of the. armed forces.
Miss Olive O'Brien gave two in-
stru(•tive talks on Canada at War and
current events. At Christmas time
Prf
ySgt
eacil *esti far : onsa,:
TN* tap' a 14vp 4,40.1.4
'
fpr whi4l ryVe� r,# t 4 t O*
At Fih40* hxpdq iii, o1I$II Con
listed of 491309n0 for rhe boys over-
aeas, resulted n a 49o4 Ill"
sbonse, ` Duringthe ` Tear ddriatiotis'.',
from 'p1 the blie fOr ;tg ", old .er$' boxes':
amounted 'to' X6 W ''The proceeds
m
Prothe lunches served at Red Cross'
dances amounted tit 419.22. Collec-
tions at the . meetlug amounted to
$s.01. About 700 pounds of jam were
sent to l ritain. •
Mrs Victor Dinnin spoke on "Peace
and International' Relationship." Wo.
Merits Institutes have a, great part to
play in striving for peace, If we do
not have such -in our 'hearts, homes
and communities, how can we have it
among the countries of the world?
When history is written, may it be
"recorded that Women's Institutes were
one of the greatest unifying powers of
the times. May it also be said, "They
made the best- of things in the worst
of times."
Foods4For
Springtime
Spring foods! Firm, pink rhubarb;
tender green leaf lettuce; tangy on-
ions, rosy radishes, 'succulent aspara-
gus, How welcome . are these new-
comers in our shops and gardens.
This spring they are perhaps, more
welcome than usual, for, our meals
this past winter have been more lim-
ited as to variety than they have been
:n recent years.
The extra pound of sugar allowed
this year for use with rhubarb will
be a big help, for this fruit does. re-
quire a good deal of sugar to sweeten
it. There are sugar saving tips for
the ration -wise, even for rhubarb.
Here they are.
Before cooking, pour boiling water
over the prepared rhubarb. Let stand
five minutes and drain. This takes
away quite a bit of the bitterness.
Add a small pinch of !salt while
cooking.
Addithe, sugar after the rhubarb is
cooked and less will be required.
By following these directions three
tablespoons of sugar will be found
ample to sweeten one cup of rhubarb.
These varied recipes from the Con-
sumer Section of the.: Dominion De-
partment of Agriculture are all delic-
ious and are grand `pepper -uppers' for
spring menus.
Rhubarb -Raisin Upsidedown Cake
2 tablespoons melted butter
1/3"cup sugar
2 cups cut rhubarb
1/2 cup raisins ..
1.% cups pastry flour' or
1 1/3 cups all-purpose flour
1/3 cup sugar (additional)
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
% cup ,milk
3 tablespoons melted shortening.
Pour boiling water over the rhu-
barb, let stand five minutes, drain.
Spread the melted butter over the bot-
tom of a square cake pan, sprinkle
over it the sugar, add rhubarb and
"By Jove, I am not .covetous for gold nor
care I who doth feed upon my cost; it
yearns me not if men my garments wear;
such outward things dwell not in my de-
sires; but if it be a sin to covet honour
I am the most offending soul alive."
King Henry V, Part 1, Act 4, Scene 3.
said `King Henry, V. of
England on the eve of an
invasion of the continent or
Europe five centuries ago.
At Agincourt the arms of England
won a victory that lives inscribed for
evermore on the national scroll of
honour. Today Shakespeare's words
re-echo in our ears as we Canadians
prepare to offer our wealth, our goods,
our blood, in a cause more honour-
able than Henry's; more honourable
than any that history has yet record-
ed. ,Do-swe, too, covet honour more
than cost, more than gold, and out-
ward things? Let it not be said that
even the least one among us has -
failed to back the attack.
- , I
President and General Manager
MASSEY-HARRIS COMPANY, LIMITED
BACH TBE ATTACK-
BUY.
VICTORY BONDS
in'l„„�iM
3'�'t xT;,Mr
00 # v;
A#0, bed .t till sn ootb oxlr bstt.O*
4vela the. fa*uit. BaJc �a n 'loot o,10
Q0 degrees F. 'for �, 101111100..,;. r,
Out on serving plate and serisw' n%..
With top Milk' •.
• Asparagus and Egg Scallop
2 cups cheese sauce
1 lb, asparagus (about 25 medium
stalks)
3 eggs, hard -cooked
1 tablespoon grated cheese.
. Cook asparagus. Pour part of the
cheese sauce into an oval 'cassexoole;
Cover ,with a layer, of asparagus aro
top with remaining sauce. Slice eggs
and.place down the centre of the cas-
serole. • Arrange remaining asparagus
oneither side of the eggs. Sprinkle
with grated • cheese. Cook in a mod-
erately hot oven 375 deg. F: until thor-
oughly heated through, about 30 min-
utes if ingredients are cold. Serves
six.
Spring Salad
1 cup sliced raw carrots
1% cups sliced raw asparagus
2 cups shredded, green leaf lettuce
% cup sliced radishes
Green onions to garnish„
Use tender stalks of asparagus --(re-
serving tougher ends for soup). Cut
in thin cross -wise . slices. If dOfi•ed
the asparagus may be partially cook-
ed; it should however still be crisp.
Have all ingredients well chilled and
crisp. Toss lightly together with sal-
ad or French dressing.
Stuffed Flank Steak
1 beef flank steak
1/2 cup chopped celery and leaves
1 small onion, chopped
4 tablespoons fat.
11,4 cups soft bread crumbs
:3a-lrand' pepper to taste
1 cup water.
Use' one large or, two small flank
steaks. Saute :the celery and the on-
ion in two tablespoons of the tat for
a few minutes. Add the bread crumbs
and season with salt and pepper.
Pound and flatten steak. Spread with
dressing and, beginning at one side of
the steak, roll up, like a jelly roll and
tie securely in several places with
string. Brown in the other two table-
spoons of fat in a heavy frying or
roasting pan on the top of the stove,
turning themeat until it is browned
on all sides. Slip a rack under the
meat, •adds water, cover closely and
bake ina moderate oven (325-350 deg,
F.) 11/ to 2 hours, Use drippings in
pan to make a rich. brown gravy.
Serves 5 to 6.
Flank steak may also be used for
stews or meat pies or it may be, brais-
ed as a Swiss steak.
Crude 'Rubber
From Kok-saghyz
• z�y�
When' the aJapanse occupied the
East Indies in 1942 about nine -tenths
of the world's natural rubber -supply
to the United Nations was cut off.
With a full realization of what this
situation meant, Science and the Ex-
perimental Farm Services of the Do-
minion Department of Agriculture in
co-operation, ,with the National Re;
search 'Council began to give consid-
eration to obtaining a Canadian sup-
ply of natural rubber, which it is nec-
essary to use with synthetic rubber in
order to make the latter usable in a
practical way for certain essential us-
es. It was known that Russia had for
some years been obtaining a supply of
natural rubber from the Russian dan-
delion known as 'Koh-Saghyz. A lim-
ited supply of Kok-Saghyz seed was
obtained,---from--the--United--States- De-
partment of Agriculture in the spring
of 1942 anal planted in quarter -acre
plots at eight Dominion Experimental
Stations across Canada. The plant-
ings were made for the dual purpose
of producing seed. and roots; as it is
from the Iatter'that natural rubber is
'obtained. The growth on the experi-
mental plots was fairly encouraging
last year, both for seed and roots.. The
important. part of (he plant for
ber is the rhizome or root which ex-
tends deeply into. the soil.
Data from six of the eight farms
and stations where plantings were•
made have been assembled.' The Cen-
tral Experimental Farm planting re-
turned on an acre basis at the rate
of
8.111 pounds of roots. Kentville, N.
S., 6,200 pounds. St.e. Clothilde.. Que.,
5,100 pounds, Lethbridge, Ata., Alta„
4,600 pounds, Agassiz, B.C., 3,900
pounds and Winnipeg 1.600 pounds, or
an average of 5.100 pounds. These
figures compare favorably with pro-
duction of Kok-Saghyz in ..Russia;
where 4,000 to .5,000 pounds of roots
per acre are reported and with about
5,000 pounds per acre where it has
been planted in the United States.
There was considera.ble variation in
the rubber content from the roots
grown in 'Canada, varying from two to
seven per cent. Some seed was har-
vested from the plots and with it and
what has been obtained from Russia
and the United. States enough,is avail-
able at present for planting 35•acres
this spring at nine experimental farms
and stations. ,Should this year's plant-
ings prove Satisfactory it is hoped
soon•to have enough seed for commer-
cial production.
Meanwhile intensive experiments
and tests are being made in connec-
tion with every phase of production
by the Division of Botany, Science
Service, working in co-operation with
the Experimental Farms Service,
while the national Research Council
has undertaken the work in connec-
tion with the extraction of this natur-
al rubber. The co-operative program
includes such features 'as the selec-
tion and anatomy or Kok-Saghyz, for
it is a newcomer to Canadian agricul-
ture. The biolcagical characteristics
and cultural peculiarities pf the plant
have to be learned. Then there are
cultural Seed gathering and root har-
vesting methods to be tried and test-
ed, genetic studies made, breeding
method's and physiological problems
investigated. It is a somewhat simi-
lar job to that which the different ser-
vices of the Dominion Department of
Agricul,(ure have been' doing in the
past 50 years in, connection with the
now famous varieties of wheat and
other grains, vegetable fruits, flowers
and other products. -
So far the limited extent. to which
the co-operative research work has
been undertaken has offered a consid-
erable measure of encouragement.
Eoh-Saghyz was first found in' 1931
near Tien' Shan, Kazahstan, near the
Here axe a few gift suggestions for the grand-
est woman in the world :your Mother. gement
ber her with one of these smart gifts on Sunday,;
May 9th, "Mother's Day."
HOSE
•
Medium Service Weight, all shades
Service Weight and Chiffons
Heavier Service Weights
Crepes and Fine Chiffons
GLOVES
•
Chamoisettes, all shades
Rayon Satin Gloves
79c
$1010.'
$1.15
X1.25
$1:00 to $1.5f_
Kid Gloves toy $1.2.50
Embroidered Gloves e $1i $2.0
a 31.00 to. $1.25•
HANDBAGS
•
Tapestry,and Homespun Bags
Leatherette Handbags
Leather Haiiidbags
LINGERIE
-$3.95 to $4.95
$1:00 to $1.95
$2.75 to $3.95
•
,Bed Jackets, Crepe, Satin, Wools.... $1.50 to $2.96
Vests -Rayons, White and Tea Rose 59c
Slips -Celanese, Satins, Crepes... -•$1.19 '
' $'1 01 of9 t�6.,AI.�Y0
Panties A Rayon, Satin and. Crepe 59c to $1°,95
Gowns -Rayon, Satin and Crepes ..$175 to $495
LINENS
•
Linen, Huck and Guest Towels 50c to $2.50
Bath Towels 59'c to $2.00„
Lunch Sets
Pillow Cases
Bed Sheets
Table Cloths
Lunch -Cloths
$1.00 to $3.150
89c to $1.25 Pair
$3.95 to $6.95
$4.95 to $1200'
69c to -$3;75 -
BACK THE ATTACK BUY VICTORY BONDS
tewart Bros.
border. 'of -China. Even with its com,
paratively low yield of six 10 12 per
cent raw rubber. . the cultivation of
the plant is practicable, because its
growth appears to be dependable and
it produces good seed. Its winter
hardiness in different parts. of Can-
ada has yet to be determined.
In Russia it has been found that.11
the crop is harvested at the end of
the first year, plants yield an average
of .4,500 to 5,500 pounds of cleaned
roots per acre, which equals 150 to
200 pounds of crude rubber and 75 to
100 pounds of seed. If the crop is
left for a second year, the average.
yield is 2,700 to 3,600 pounds of roots,
and from 100 to 150 pounds of • seed
per acre. In some cases the yield at
the end of the first year is as high as
7,000 pounds of root, which -of course
gives au even larger amount of rub-
ber. At the end of the second year,
the percentage of crude rubber is
higher, but the yield of roots is less
since the plants have been thinned.
out: by the frosts of the preceding
winter and .other causes. -
Another related program of research
work is being carried out by the Sci-
ence and•Experimental Farm Services
in co-operation with the National Re-
search Council in connection with
milkweed. The leaves and stalks or
this weed contain a percentage of
crude rubber and the floss from the
seed pods can be used for the same
purpose as Kapok, an East Indies pro-
duct. Ten' acres of milkweed are to
he grown this year at the Central•Est-
perimental Farm, principally for the
production of eeed and !hiss. -
Dead and Disabled Animals
REMOVED PROMPTLY
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