HomeMy WebLinkAboutThe Huron Expositor, 1943-06-04, Page 6'f.
ANNE ALLAN
Home frsonomist
PMl RY FA RM E R • RANKS,
'N '
IN PLANS: •
llolnemakers! As the grass
r,,0 the' bare fields, -the cattle go
h 'te graze. Mother Nature pro-
.001,3bie nutrients and the herds of
cin k silently and steadily crop the
tender shoots of grass to give us that
'Ort -important food --milk.
Each' evening the veteran dairy far -
Opens the gate and his. army re-
titrrs to barracks without bands or
bunting. Although his field uniform
is faded from work and weather, in
Canada's military strategy the farmer
ranks high. For men must eat be-
fore they can fight. Nations must
have food with their freedom — and
nature's best -balanced food is milk.
In spite of labour and machinery
shortages. last year Ontario made 20Q
million pounds of cheese, exporting
125 millions; made 281 million pounds
of butter, and used four and a half
million pounds of milk in other ways.
The average consumption of butter in
Canada is 7.2 ounces per person per
week. In 1942 butter, production was
lower than the previous year, while
cheese production was up 34 per cent.
Estimated needs require an increase
of 6 per cent: in milk .production,in
Ontario.
This province can be proud of its
farmers for pitching in and produc-
ing bumper crops of corn, wheat,
- meat and other foods, as well as milk
—for ,working longer and harder.
Farmers' wives; too, have been doing
their share.
RECIPES
•Corn and Cheese Casserole
1 cup canned corn
1 cup bread or cracker crumbs
1 cup grated cheese
• r„y, teaspoon salt
2 cups scalded milk
1 tablespoon melted fat
1 teaspoon Worcestershire sauce
2 tablespoons chopped green pepper
(Option)
2 eggs. - •
Combine all ingredients except eggs
and milk. Beat egg yolks and add
with milk. Fold in stiffly beaten egg
whites. Place in greased baking dish
and oven -poach in a moderate oven
(350 deg.) uritis set—about 40 min-
utes-_ Serves 4 to 6.
Cheese Scallop
• 4 tablespoons fat
4 tablespoons flour
2 cups milk
1 cup grated cheese
Salt and pepper
Bread eruwbs
4 •cups cooked spaghetti or macaroni
or 4 hard -cooked eggs and 2 cups
spaghetti
Potatoes, celery, corn or peas
or 4 cups cooked vegetables
or 2 cups spaghetti and 2 cups
celery, corn, cabbage or peas.
TORONTO >
Hotel Waverley
SPiDzN & Avn. £r. Cou..oa ST.
RATES
SINGLE - $1.50 to $3.00
DOUBLE - $2.59 to $6.00°
Special Weekly
and
Monthly. Rates
A .MODERN .. .
QUIET .. .
WELL CONDUCTI D .. .
CONVENIENTLY LOCATED
HOTEL ... •
'Croce to zdtGament Bushings,'
University of Toronto, Maple
Leaf Gardens, Fashionable
Shopping District, Wboksalc
Houses. Theatres, Churches
of Every Denomination.
A. M. POWEu, President
a
Suroxi
Federation
rim' � •i?:`
(Continued from, rage .8)
tionable. May I also say here that
we have .about 12 single, Ord of cobs
and we use them for summer fuel. I
certainly think the corn acreage
should be increased in Huron County
both for grain and for ensilage, be-
cause there is -no other crop that will
give you as much feed per acre, and
since Hybrid corn has come the corn
borers work is in vain to break over
the stalk. I know that if we could get
a mechanical corn picker in our dis-
trict all the corn, it could husk in a
season would be planted this year."
Shearer: "Outline the hybrid seed
production, on the home farm."
Coughlin: "We try to select our
best field, fertilized well with 200 lbs.
per acre of 2.16.6. Sod ploughed in
the fall and manured, I think is best.
Wheat stubble is often good. We take
the Ridgetown first cross hybrids and
cheek plant, both ways 3' x 3%' and
aim to get two stalks to a ,hill. We
plant one row of male parent corn
and four rows of female parent corn.
We take all the tassels off the female
parent rows and throw- them on the
ground. In this way the female ears
must receive their pollen from the
nearby male rows, making the second
cross from the original inbrids pro -
Make a cream sauce of fat, flour, duced at the Harrow Station. This is.
seasonings and milk. When cooked, a work ,that must be done thorough -
add grated cheese. Place alternate ly and at" the proper time, lasting
layers of spaghetti, etc., and cheese about three weeks.
sauce in a greased, baking dish, Covet "The next operation is husking the
with crumbs and bake in a moderate- ears from the female rows, hauling
ly hot oven (375 deg.) until thorough- the, corn to the drying bins, applying
ly heated -30 to 40 minutes. Serves constat� heat of 110 degrees until
sit moisture is down to 13 per cent. Then
shell, grade, bag, have government
test for germination, inspect, tag, seal
TAKE A TIP: and certify. The seed is then. ready
The care pf milk ,is very import- for the' farmer." •'
tent. Here are directions for the Shearer: "Give pointers to fartnr
homemaker to follow: ers in using hybrid corn for the first
1. Provide a receptacle for milkman time, such as rate per acre, method
to put potties in. of planting, fertilization, etc.”
2. Take milk into the house as soon
as possible. Keep in p cool place.
preferably the refrigerator.
2. Wipe off top of bottle before us-
ing. Pour out only enough milk
for each,meal, Keep leftover milk
in a capped bottle or covered .pit-
cher.
4. 'When empty, rinse, wash and scald
bottles; return daily,
THE'QUESTION BOX
Mrs. T. B. says: "There""has been
a big piece of enamel knocked off my
electric lenge "and when the oven
door is closed it 'checks' more. What
will prevent this?"
Answer: Obtain special enamel
from your electrical merchant and
apply. cover: Partially seal. Place in wa-
Mrs. J. H. asks: "How do you can ter bath and let water boil gently for
fish?" .three Insure.. itemove jars. Let •cool
Answer: This method of canning quickly. Do riot invert. ' Wrap in pa -
fish keeps well.. Scale, wadi'. and per if storage room is not cool.
clean fresh fish (wha.efish, lake trout,
salmon or haddock). Cut in --Prices. ' Anne Allan invites you to write to
Sprinkle a, little salt on each piece. her c/o The Huron Expositor: Send
Pack in sterilized jars, and add two in your questions on homemaking
tablespoons vinegar to each quart— problems and watch this column for
to soften bones. Adjust rubbers and reply. '
' Coughlin: "I would be glad if the
farmers in this district would come
dott;n to our place end see for them-
selves how all this work is done. Thee
distance is not far and first-hand in-
formation is always hest. We live on
the boundary line between Huron and
Middlesex, lin miles east of Mt. Car-
mel in Stephen Township. It might
be of some interest to you tp know
that we produced an 85 -day maturing
corn last year,' sown June 13th. It
matured for seed and was eagerly
purchased by Manitoba farmers. One
man in Winnipeg asked for•enough of
this early hybrid seed to plant 100
acres. I 'mention this in order that
The Airspeed Oxford Mk. II, powered by two 375 H.P. Cheetah
X air-cooled radial engines giving a cruising Speed of 160 m.p.h. is
the standard twin engineed advanced trainer used by the R.A.F.
you may better appreciate the inter-
est taken in this new development.
'Don't sow too thickly,' is generally
good advice. For silo purposes, a
bushel for four acres is plenty. For
husking, I think a bushel for seven
acres would be about right. The. dif-
ferent grades one might use and the
differeace in machines are both Bova,
erning factors. Talk it over with your
neighbor; if he has a better machine,
borrow it. .It is wartime. • 'And about
fertilizers: Get your soil tested and
use what is recommended.
Shearer: "Is Hybrid corn super-
ior to the open pollinated varieties?"
Stelck: "Yes, I certainly think it
is superior and my reason is that it
is much more hardy to weather con-
ditions. I know of a field of corn near
our home that was planted the same
time as ours with open pollinated
seeds and sorry to say it had to be
teplanted. Needless to say, the sec-
ond 'planting was made with Hybrid
on my recommendation, and this far-
mer thanked me for giving him the
idea to plant, hybrid seed."
"Hybrid seed will also stand up
against the borer nearly 100 per cent.
I know•that when we husked it, -there
were very few ears on the ground.
To those of you that operate a corn
binder, I know, the erect standing
'corn will surely be appreciated."
IMPORTANT THAT HOGS SHOULD
NOT WEIGH OVER 220 LBS.
George R. Paterson, Canadian Ani-
mal Produots Trade Commissioner in
Load'on, England, who was in Ottawa
recently, made some observations on
why Britain •war;ts. lean bacon.
"Bacon production in Canada is
now a't the highest point on record.
This may enable ' the 4 -ounce bacon
ration for the people of Britain to
be maintained," said Mr. Paterson.
"While the British bacon ration is
not included in the •general meat ra-
tion, nevertheless it• is a very import-
ant part, because the official meat ra-
tion is not what might -be considered
generous. It consists of an amount
of meat to the value of 26 cents per
week with average weight of slightly
more than one pound. -The additional
food provided• by four ounces of bacon
should consequently contain as high
a percentage of animal protein as is
found in any good, lean meat.
"While there is a comparative
shortage of fats in • Britain there are
more economical ways of ,providing
fat than by shipping it in the form of
fat bacon.
"Though it is important to provide
the quantity of bacon requested • by
Britain from Canada -675;000,000 lbs.
this ,year—it is equally important that
the hogs produced for bacon for Bri-
tain- shoulel-not be overfed—or in ex-
cess of a weight of 220 pounds live
weight when marketed."
VARIATION iN PROTEIN CONTENT
;OF VARIOUS PARTS OF PLAN -T
In view of the short supply of pro-
tein availableato.:our dairy cattle men,
hog men, and poultry' men; we are
obliged to consider more and more
the' necessity and wisdom pf utilizing
the protein which we can grow+ on
our farms. For this reason it might
be well to ,consider the variation
which may occur within parts of
plants.
The leaf is richer in both protein
and mifierals than the stem. This ap-
plies especially to forage crops, Ac-
cordingly, good leafy hay or pasture
has,a much higher feeding value than
stemmy hay or pasture. Leaves of
grasses in the early pasture stage of
growth will contain from 12 to 18
per cent. or more of protein and the
Stem portion 8 to 12 per cent. of pro-
tein. Young clover leaves will contain
from. 20 to' .25 per cent. of .protein,
with a slights r lower amoutit in the
stem. As the plant matures, the dif-
ference becomes much wider. Alfalfa
leaves will co°Main from '18 to .22 per
cent. protein and the stem 10 to 12
per cent., and even less if the plant
is woody and dead ripe. Thesrefore,
the methods of handling hay drops,
and especially legumes alfalfa in par-
ticular, should .be.such .as to retain
all of the leaves possible as they have
the highest feeding valise in protein
as well as in minerals and vitamins.
In fact, early 'cut, well -cured timothy
hay might_ haste a much, higher feed-
ing value than ove•r-ripe alfalfa hay
that has lost '.most of the leaves in
harvesting. �n
As plants grow toward maturity,
the percentage sof protein drops and
the ,percentage' of .fibre increases.
Thus in the young growing stage,
plants are usually high in protein,
Which explains *hy, 'gotid, Well man-
aged pastures are so rich id easily
digested • protein ,and minei°als. They
may contain as mu oh as 25- per cent.
of protein. It also -explains why eows
milk better and young growing stock
are more thrifty *hen fed early cut,
well -cured hay, Instead of late 'tit or
1 Ai L
Are What Count
In Business
•
Every business man is interested in
- a
finding out how he can increase his
sales. The answer is advertising.
Consistent and persistent advertising
in your home -town weekly is a prat --
tical, 'inexpensive; thoroughly- eff'
ent medium for you to use in pres-
enting the message you want to'
bring before the public. Call us to-
day and find out more about it.
lIlION EXPOSITOI
Phone 41
Seaforth ,
6!i
ii
badly weathered hay. It also explains
why -all classes of livestock, including
hogs, will thrive- better on young
growing plants. The quality of the
hay will determine the amount of pro-
tein supplements which may be ,.re-
quired next winter by the dairy man
if he is to maintain a normal flow of
milk.-
Hold
ilk.-
Hold Dance
The modern' and old time dance
with music by the Kansas Farmer
and hired help featuring' Mac Scott
and Doug. Gemmel, which was held
in Brussels Town Hall on Monday
evening, May 24tH, drew .a large and
appreciative audience from surround-
ing, districts. The sum of $60 was
takenreinn at' the 'door. A handsome
hand �" �' ""embroidered,' cloth, donated by
Miss Jean Shedden, wasauvtioned
off by- Louis Rowland, popular auc-
tioneer of Walton, and was bought by
Joe Kelly. A most enjoyable time
was_. had byy all present. Part of the
proceeds is to be given to the Fish
and Game Club for their cigarette
fund. The 0Fisb.' and. Game Club re-
ceived $25 and the $5 from the auc-
tioned cloCh and the remainder after
expenses are paid goes to the British
War Victims Fund.—Brussels Post.
HealthyPullets
Best results from the laying flock
during fall- and winter months are
largely determined by the way in
w,aich the young stock is handled
during the brooding and rearing per-
iod.
The first essential is to secure good
stock. The second, to see that this
stock has ideal brooding conditions,
which includes good feed and good
feeding practices, says B. F. Cheney;
Dominion Experimental Station, Kent-
ville, N.S. bf reared inside or if the
spring has been late with little sun-
shine, the birds should be given addi-
tional cod. liver oil with their scratch
grain. This can be given by adding
oche cup of cod liver oil to each 50
pounds of scratch grain -fed between
the third and seventh week. The oil.
should be mixed with the grain in a
barrel several hours before feeding
so that the oil dries into the' grain
to allow all the' birds to clean up the
feed In thirty minutes.'
It is important that the birds• have
a good supply of succulent green•feed
during the range :period. In choos-
ing a range avoid using some run-
down pasture land, but one that has
been well fertilized and seeded down.
The grass should be cut several times
during the summer so that the yofing
grass keeps growing for feed.
Some farmers give extra care to
their birds up to six weeks, then
when the birds require extra feed
turn them loose to rustle for them -
e etd jO
In a few §lagrt weeks ,fie
ssasoe w1Ul.'l►e. in full awing, This
year home canning of fruits and veg-
etables assumes a greater importance
than ever before, in Order that any
waste of pgriijapip fruits and vege-
tables may be avoided.
There -will 'fle' lsn my women who
will net re0eise all the cannn1ng sugar
for which thgyjattled, for the amount
asked for was greatly in -excess of
what it is possible to .amply. The
Sugar Administration has been able
to make available 100,090,0.00 pounds
of sugar for home canning, in spite
of the many and great difficulties in-
volved in securing this large amount
and bringing it td this country over
sub -infested seas.
The Consumer Section of the Do-
minion Department of Agriculture
emphasizes that fruit can be canned
if necessary without the use of any
sugar, for •it is not the presence of
sugar butheat that sterilizes and pre-
serves the fruit.
Spoilage of canned goods .i$ entire-
ly due to improper sterilization which
does not kill all the organisms with-
in the sealer or to the use of sealers
which are not air -tight and so al-
low organisms to enter after steril-
ization.
If it becomes necessary to„use less
sugar in canning or even to can some
fruits without sugar; to be sweeten-
ed later from the regular ration,"air-
tight jars and proper sterilization•
will ensure perfect keeping.
1. Examine sealers, for leaks by
filling with water, adjusting rfubbers
and tops and, inverting for a few min-
ute,.
2. Sterilize. Wash • sealers thor-
oughly. Half fill with cold water,
place glass tops -in position and stand
sealers on a rack in wash boiler or
preserving kettle. Surround with
cold water, bring to boiling point and
boil 15 minutes. Keep sealers hot
till . ready to fill. Washed sealers
may be sterilized in. the oven. Place
empty sealers and glass tops on a
tray in the`oven and sterilize thirty
minutes at 275 deg. F. Remove one
at 'a., tine for filling.
3. Wash and trim asparagus, tie in
uniform bunches. Stand bunches in
two inches of boiling water. Cover
and boil 4 minutes,
4. Pack .hot, working as quickly as
possible. Add i/2 teaspoon salt to
each pint 'sealer, fill with boiling wa-
ter. Dip the blade of a knife in boil-
ing water and run it down and around
the inside of the sealer to remove
air bubbles.
5. Adjust sterilized rubber rings,
making sure they lie flat. (To ster-
ilize, pour boiling water over • the
rings and let stand 5 minutes).
6. Partially seal. With wire clamp
sealers, adjust the top clamp but do
not spring the lower one. With screw
top sealers, screw tight, then un-
screw a half turn:
7. Process in boiling water bath
for two hours. Stand s eaters on•
rack and do not allow sealers to
touch each other. Cover with water
near the temperature of the sealers,
having water two inches over the
tops of the jars. Count the time of
sterilization from the time the water
boils. Keep covered during process-
ing. If using pressure cooker, pro-
cess 40 minutes at 10 pounds pres-
sure.
8.
res-
sure-
8. Remove sealers as soon as pro-
'cessing time is up.
9. Tighten screw tops and spring
tops immediately and invert jars for
a . few minutes to test for leakage.
Never attempt to further 'tighten a
screw top after the jar is cold as this
will break 'the seal.
Gardening
•Now that summer is' fast approach
Mg Canadians are really getting- in-
to the swing of their Victory garden-
ing. In small backyard plots, in com-
munity projects, and out beside the
barn, Victory gardens are taking up
everyone's leisure time.
In gardening, only a few simple
tools are needed --a spade or rounit
nosed shovel, long handled for easy
digging, a rake, a planting trowel, a
digging °fork, a planting line and a
hoe.
Old age, lack of care in years past,.
and 'wear and tear, may result in a
collection of, garden tools that look.
pretty "tired." Every effort should
be made to keep them irl• good work;
ing order, as all of them contain met-
al
etal in varying amounts. Patriotic gar-
deners, this year, are avoiding the
necessity of purchasing new tools un-
less the old one •cannot be rehabilit
ated.
If handles of tools are rough, they
can be smoothed with sandpaper, fol-
lowed by a thorough waxing. A wax-
ing will not only smooth the wood,
but will help in preserving it. Cracks
in the handles can be filled and sand-
ed down, if plastib wood is available.
A rack for the tools should be built
in the • cellar, tool house or in a cora
Ler of the barn. "Hangable" tools
sbnt'ld have a definite place when
they are not in use. If they are pil-
ed ur, in a corner or in a heap, han-
dles become roughened, edges dulled,
and missing tools go undetected..
'Rust is the bain of all gardeners'
existence, and is one of the most in-
sidious and destructive foes of all
metal tools. If soal'ed in kerosene
and then rubbed with a wire brush,
and emery cloth, rust can be. remov-
ed.
'Garden experts point out that far
more time is lost in "trying to dig
with a dirty spade than it takes to
keep it clean. Dirt left on tools, keep.
them from sliding into the earth eas-
ily. This may seem like unnecessary'
waste of time, nevertheless if • pos-
lble keep a tub of water' and a stiff
scrubbing brush in the tool shed and
wash all tools after work.
If tools have to be purchased, wise
gardeners will explore the piessibill-
ties of secondhand stores, before in-
vesting in shiny new ones.
selves with the exception of scratch during t
grain. This, results in retarded ter to fo
growth with few eggs being laid un- , ing the
til after- the New Year. Others will birds in
leave growing mash and skim milk liberally
before the birds, feeding lightly on/build a
w,liole grain being anxious to 'have the
pullets .laying as soon as possible.
This means too rapid development,
small birds laying ' small eggs and
birds which "are likely to give trouble
he winter months. It is bet-
llow a middle course by keep-•,
growing mash before the
covered hoppers and feeding
with the whole grain to help
strong body.
Next in importance to good stock,
good feed and"good feeding practices,
is sanitation. In order to•have sani-
tary eonditions crowding must be
avoided.
Garden 'Work
Gardeners are oitit every day wink
their sleeves rolled up. In Taaayt
parts of Canada, seeding is complet
ed but it will be some time before
the query can be answered: How
does your garden grow?
There is al -ways work • to' be done
id a garden and this month many
sturdy little plants, either •grown an
'a frame or purchased from commer-
cial gardeners, have to be transplant-
ed. All transplanting should be done
during dull weather or when the soil
is moist, according to4the Dominion
Department of Agriculture's If'ampi}
1
et "The Wartime Garden." Water
should be used to puddle the soil
aroundthe roots to exclude the air.
When the plants are ,,.set, the - soil
should be pressed firmly around them,
taking care to avoid injury to the
stem at the 'ground level.
And here is a plant bealth note:
Avoid working among such plants as
cabbage and beans when thy are,
wet as there is danger of spreading
plant diseases,
FIERCE A.A. BARRAGE OVER ALGIERS DURING FIRST AIR RAID
GYM' r'e4".r 011 ,,.,s, .p. YR!••M1"i•suF ��f s .:, r•,.0 -. n.. .r..,, ,. ti't.4 u [y;n �r y,..-•4,,
• 1 •r
-A meriiber•of the Army illus and PPhofographic Unit took shots of the anti-aircraft barrage ;that
met enemy bombers'raidin'g.•Aigiers for the first time. !erne lamage was caused, but casualties were
very slight. I?;ho�til thciws: A fierce barrage of ack-ack and trader bullet fire put up over )ug,iers dim
ing a night raid.
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