HomeMy WebLinkAboutThe Huron Expositor, 1943-10-01, Page 6By ANNkI ALLAN
$Hydro Holt• lieenatalet
SCHOOL DAYS — MORE WORK
Dello Homemakers! Every mother
aMet more ironing and .pressing to do
during school terms. No matter 'how
simple a method we give you, the pile
of laundry after a big wash is not
diminished.
If you want your clothes to keep
their shapes and be easy to iron, put
the dresses and blouses on 'clothes
hangers and fuss with them a bit,
so that they will dry smooth and
straight. Button the buttons, zip the
zippers, straighten the seams, pock-
ets and collar, and you all but iron
the dresses. •Be kind enough to hang
them in the shade, so they keep their
even colour. Then when they are
taken from the line fold them and
stack in a basket instead of crump-
ling. It is a wise plan to sort
ens, cottons, rayons, . etc., and turn
the garments inside -out. The rayons
are • dampened first, then cottons, last-
ly., the linens. Your hot iron will
then be in use constantly --first for
linens (which need a real hot iron),
then the cottons and rayons last as
they must be pressed with the iron
at low heat. (Turning an automatic
electric iron frequently from high to
low requires time to adjust the tem-
perature, and you are apt to damage
the: switch).
When dampening, be "sparing of
moisture on spun•rayon, a little more
lavish on: cottons and linens. Use a
perforated capped bottle, a clean
brush or- your finger tips for produc-
ing a Mine even sprinkle. Cover the
dampened clothes in 'a basket for an
hour, or overnight . . . longer may
cause minute mould growth.
Begin on the seam or• hem of the
article; do. not run into corners. Iron
-with the weave of the material. Iron
with long even strokes, as the steam
escapes more freely than when short
strokes are used. Do not press into
. folds more than is necessary or the
• sharp edges may soon fray. When
ironing garments press the thin parts
of .the material first before they dry
out. Hang each article over a clothes
rack to air thoroughly, hangingblous-
es, shirts and dresses on hangers.
May we remind you that in these
full -scheduled days of time conserva-
tion not to press articles you need
not iron—bath towels, dish towels,
overalls, .seersucker materials; • etc.—
no one is doing 'unnecessary jobs.
Take a Tip
1. Rayons need very low heat. It is
wise to try the iron first on a por-
tion of the fabric that does not
show.
2. Jersey silks,- etc., need moderate
to- low heat. ,A damp pressing
cloth should be used on the, wrong
Aide of the garment.
3. Wools need moderate heat. Again,
a damp pressing clothas'hould . be
placed on the wrong side of fabric
and iron should be pressed down
lightly. The iron should be lifted
and placed on the next area—nev-
er moved up and down as ordin-
arily.
THE QUESTION BOX
Mrs H. K. suggests: Uncooked
Mustard Pickle: 1' gallon cider vine-
gar, 1 cup salt, 2 ounces white mus-
tard seed, 1 ounce of turmeric, one-
quarter pound dry mustard, 1- tea-
spoon cayenne pepper, 2 cups brown
sugar, Saccharine to taste, 'cucumber,
otlions, cauliflower, etc.
Combine vinegar and flavourings.
Cut prepared vegetables in Suitable
sizes and place in the liquid. Cover
with heavy plate to keep vegetables
under liquid. The longer the vege-
tables are left in the liquid, the bet-
ter the flavour. Stone or glass jars
are desirable.
Mrs. J. C. says her family likes a
one -plate meal frequently.
On a plate arrange three crisp let-
tuce leaves. In them place devilled
eggs; slices of green pepper and
shredded carrot; thick slice of a
cantaloupe and a few grapes in the
centre. For dressing put some grated
carrot in a piece of cheesecloth and
squeeze the juice over the lettuce and
carrots.
-Mrs. C. M. asks: "How- much sac-
charine do you recommend to add to
2 quarts of applesauce?"
Answer: Cook apples in a little
water. Add saccharine ' to taste
(about two le, grains) after you have
taken the cooked sauce from the
stove.
Anne Allen invites you to write to
her c/o The Huron Expositor. Send.
in your questions on homemaking.
problems and watch this column for
replies. .---
Canning
- -
Canning Corner
Canning is almost at an end for
1943 but there is still time to catch
the last of the fall fruits.
If you've still some sugar to spare
after the last plums and pears are
canned, a few jars of jam will make
a welcome addition to the family's
preserves ration.
These recipes are late autumn fav-
orites in the Consumer Section of the
Hyou Werj
—if 'ids are inler-
ru ,. y fesdellVxess,
k,to�your kidneys;
If your 1ddneya are out
of order and: failing to
cleansC the blood of
Poisons . and waste
matter ---your rest is
likely suffering, too. At the fust alga of
kidney, trouble turn confidently to Voda s
Kidney Pills --for over half a century the
favorite kidney remedy. Easy to take, 114
Dc td's Kidney Pith
Dominion Department of Agriculture.
Pear Marmalade
4 lbs. peeled, cored, sliced pears
about 15)
2 "ounces green• ginger• root or 1 oz.
dry ginger root (optional)
3 lemons
3 lbs. sugar.
Place pears in preserving kettle in
layers, sprinkling each layer with
sugar, "lemon juice and grated green
ginger. If dried ginger root is used,
break in pieces and tie in a bag. Let
stand two to three hours. Cook slow-
ly until thick and clear. Pour into
hot sterilized jars, cool, wax and
cover.
Grape and Apple -Butter
4 cups grape pulp (6 cups whole
grapes
4 cups 'apple pulp (12 medium ap-
ples and 2 cups water)
4 cups sugar.
'Wash grapes and remove stems.
Crush fruit and heat to boiling point.
Boil gently until skins are tender,
about 15 minutes. Press through a
sieve.
Wash and quarter apples, add wa-
ter and cook slowly until tender.
Press through a sieve. Combine ap-
ple and grape (pulp, add sugar and
cook until the mixture is thick, about
.20 minutes. Seal in trot steitlized
jars. Makes about three pints.
Grape and° Pear Jam
6 cups blue grapes. -
2 -cups water
•-7 cups chopped pears
-6 cups sugar.
Wash grapes, separate skins from
pulp putting them in separate sauce-
pans. Add one cup water to pulp
and remaining cup to skins. Simmer
skins and pulp separately until ten-
der, about 15 minutes. Press the
pulp through a sieve to remove seeds.
Add Booked grape skink, chopped
pears and sugar to the pulp and cook
slowly until thick,^' about 45 minutes.
Pour into hot sterilized jars, cool and
seal with melted wax. ,
FIE -CAN STOP A REAL
T ANN TOO
BOBBY doesn't realise it—but while he talky . to his
team-mate _about tomorrow's big game a hard-pressed
production man may be trying to get through a message
on which lives depend.
Here's one more way in which youngsters can show their
-Loyalty to the cause for which their fathers and big
brothers are fighting. And let's be sure that we set them
a• good example by using the telephone only for 1pecessary
calla .... andby keeping, them brief. ,
WAR CALLS MUST COME FIRST.
0 ': ►� SigoArike
nr Wdirgioit s Sfn hies
Oirdiii alp *a
P. Dm WILSON'
lllosltogor
itotr'1". 'Look::
(By Jim 'Greenblat)
This column, which geesput to far the -terse statement that more than
and - hindermost reaches of Canada,' 36 .per cent. of motprized equipment_
feelsit ,cannot over -emphasize the ap- used throughout the entire Middle
peal to the "small investor" to. think East was of Canadian make; also 50
of the contribution he or she is go- per cent. of the load carrying veltieles'
ing to, or should, Make to the forth- I used. by General 'Montgomery's 8th
conning Fifth Victory Loan. Every- I Army in North Africa. It'd hard to re -
where, in all. the towns and villages alize that our 1943 production or -set-
-they tell me at headquarters here
—great preps rations are being made
by local committees to top local ' ob-
jectives. You know the fellows—your
banker, your baker, your merchant,
your school teacher, your farm com-
munity leader, your ordinary guy
working behind the counter, will be
appealing to you to "Speed Victory."
The hundreds of releases •which go
through this office -,from army, navy
and airforce, telling in piecemeal of
the epic deeds, the sacrifices 'of°your
boys over there impels me to keep
this subject "hot" before ypu and to
try apd convey the idea of the tre-
mendous urgency of sending your
spare dollars to strengthen muscles•
of our 'war effort.
*' * ,*
Our producers in Canada will be a
fundvamental- of any post-war -econ-
omics, national and international.
The coal miner, the farmer, the fish-
erman, the fruit grower, have a job
ahead. This was pointed out• in Ot-
tawa in speeches before clubs made
this week by a distinguished visitor,
William Mebane, M.P., parliamentary
secretary to ,the British 'Minister. of
Food, Lord Woolton. He emphasiz-
ed that our task to produce foodstuffs
will be one of the greatest in his-
tory, because Europe right now is in
a "state of nutritional .exhaustion."
He was sure- our post war problem
would not be surpluses, but may've
shortages in such things as' we pro-
duce in this country: meats, dairy
products, fats s_ar}d. oils. Another in-
teresting point he made—and I must
boil these down to space—that out of
every $10 worth -of food bought in
Britain $9.50 is- controlled. Price
stabilization is fundamental to the
British system of food control.
* * *
A former weekly newspaper . man,
now associate editor of publications
for the Boy Scouts ' Association of
Canada, Bert Mortlock, came to this
office the other day and mentioned a
little thing he'd like a "plug" on na-
tionally. That's "Apple Day" carried
out by the Scouts in communities,
across the country at various dates
next• mon iv A hundred thousand
strong, the Boy Scouts seek to raise
money for summer camp equipment,
a hundred and one other activities.
It's not a little thing, but a big one.
These are the boys whom we'll de-
pend on to "Carry On, Canada," when
the still visionary days of peace
come; our future citizens, workers,
business men, statesmen. Sure, the
folks aren't going to turn the Scouts
down on Apple Day in any commun-
ity. °.
e s *
Items. you have missed: Total of
all grains marketed during the 1942-43
crop year was 486,823,292 bushels, an
increase of 192,968,720 over, the pre-
vious crop year. . . . Christmas trees
supply will be short owing to trans-
portation and manpower exigencies.
Even the type of twine used.for bind-
ing .them is in short supply. Maybe
folks will have to improvise as in oth-
er things. . . . Don't start construc-
tion of a dwelling or other project
without a .license, warns Munitions.
Minister Howe. 'Because of the scarc-
ity of materials a policy of drastic
curtailment is now in effect. . . . Pre-
sent personnel of ,the Canadian Navy
including same 3,700 -Wrens, is- about
70,000 officers .W men; it was less
than 2,000 when war began,,. . . A
full blooded Micmac Indian, Clarence
Glode of Digby, County, was working
on the new 'Tribal destroyed. "'Mic-
mac" as .a rivet heater. . . . the boat
was launched Sept. 18th at Halifax.
besiles politicians Ottawa is be -
Finning to be famous for former
world boxing champions; the second
to appear here in as many weeks as
referee is Jack Sharkey. . . . An-
swering an urgent.. appeal nearly 600
Ottawa women including some grand-
mothers, registered here one night in
the registration of half-day help for
the Civil Service. .•. . , the. R.C.A.F.
has expanded from a personnel -of
4,000 before the war to 200,000 now.
* a
One Of - the greatest of all discov-
eries in- bacteria killing drugs, pencil -
lin, a miracle for war wounds, and
which will also beinvaluable in peace
time, is to be produced in Toronto
and Montreal in Dominion govern -
went financed plants, employing 250
men and women. The initial contract
is for 26 billion units, largest single
orler for medical supplies placed by
Munitions department. The - plants
will be in operation by February,
1944, and by ,mid-April a weekly aver-
age production sof 500 million units is
expected. Pencillin has certain quali-
ties superior, to sulfa drugs. It is
produced through growth of • a mould,
similar to that you'll find on cheese.
When you hear of billions of units,
don't think there will be enough right
away to serve all humanity; I am told
that' in difficult cases it takes between'
two and three Million pits of pencil -
lin, so figure it out that way.
As one keeps winding acros's facts
and 'figures. on Canada's' par tin the
United Nafforfti a tart one 'heti to
lea past the' worst' «'goverbte'nt''. to
that of, `xielople" tb realise the gigan
tie Collective RAO being • dtnie dust
i''ilisgilie the ni'en and :wti'iiaea hours ill,
bst
entitle instruments for war purposes
totalled 250 million dollars:' We have
1,110,000 workers engaged in muni-
tion work turning out 55 millions
dollars worth a week, Sinee the war
started the Dominion has expended
on war construction and :production
6' billion dollars. Why, Ca hda has
built two of the largest blast furnac-
es in the British Empire, this sum-
mer, turning out pig iron at the, rate
of two and a half million tons a year,
Getting less publicity than the
Navy, Army or Air -Force, but never-
theless worthy of the highest praise
and respect- of .the people are Can -
aches• Merchant Seamen. They are a
numerous lot too, judging by the fact
thethat central O0 are registry triineddto date s
Ottawa. Cas-
ualties from merchant ships of Can-
adian registry.. Alone: 660 missing and
presumed dead; 147 captured- by the
enemy and now prisoners of war;
* * *
three or four fundamen-
recently announced plan
,There are
tals in the
for the reorganization, of the opera-
tional formation of the Canadian
Army in •Canada. There will be no
let-up or modification in the overseas
programme. All men fit for combat
service are retained in the army.
Many of those who are medically un-,
fit or over age for combat duty will
be transferred to highly important
but less active duties in the various
units which are necessary for the
support and training and servicing
and supplying of operational forces.
Those in still lower medical categor-
ies or otherwise unsuitable for ser-
vice in less active roles within the
Army will be discharged and made'
available for essential war work in
civilian , capacities. "Disbanding" the
7th, 8th and part of the 6th Divi-
sions does not mean that Canada will
be without defences for her two
coasts. Far from it. The -places of
the Divisionswill be taken by hard-
hitting; more compact brigade groups.
There will be fewer men doing the
coastal 'defence job, but owing to the
elimination ofthe medically unfit, the
smaller units should be, man for
man, Mere efficient. • It is also im-
portant to keep in mind that the re-
duction in size of the operational
units is the result of the improved
stragetic situation. The possibility of
an enemy invasion of this continent
—which was very real for a while
when the Japs were occupying Kiska,
for example—is novo) once again re-
.garded as remote.
* * *
Interesting note to farmers: A ton
of timothy hay contains about 18
pounds of nitrogen, 6% pounds of
phosphoric acid, and around 30 lbs.
of potash. This is rather more than
would be returned to the land by a
ton of ordinary green farmyard •man-
ure. If no fertilizers were applied,
continuous crops of timothy would
rapidly deplete • the soil, the same is.
true in a general way of other grass-
es, the . Department of Agriculture
states. • ..
COSTS LESS THAN 14 PER AVERAGE BAKING
ery three or fopr birds. , Keep the
nests well filled with straw or shav-
ings. The. nes s should always be
placed on the warmest ,wall in the
house. Keep the nests clean and
there will be fewer dirty eggs.
5. Light.'=Laying 'hens should have
12 to f4 hours of light daily. Year-
ling hens require a longer- day than
pullets and it is advisable to provide
yearling hens with at least 14 hours
of light daily. After the middle of
September, the days become gradual-
ly shorter, and if possible, artificial
light should be supplied.
iduce6. Continuous Culling.—Poor pro-
ducers,
rs, loafers and broody hens rob
you of the profits that your good hens
make. If you see a bird that does
not look to be producing, catch, her
and if there is any doubt as to her
ability to lay or continue to lay pro-
fitably, she should be disposed of for
meat purposes. It pays to cull , con-
tinuously., The poultrymran with a
keen' eye going among his flock, can
detect these cull birds and market
them' immeliately. It has been said
that- it takes the profits of one good
hen to pay for the feed a cull hen
eats. This means that if yon haver
ten culls in a flock of 100 laying birds
it takes the profit from ten of your
good hens to pay for the feed the
ten culls eat, and on this basis, your
net profit comes from 80 birds in the
pen instead of 100. Keep a catching
hook handy in. your la ng pen and
never let a cull bird, take up valuable
space and eat valuable, feed. -
7. Lice and Mites.—Lice and mites
are carriers of some of the most ser-
ious poultry diseases, and because of
this and the fact . that they sap a lot
of vitality from the birds, it is very
important, that you keep your pens
free of these vermin.
Lice stay on the birds continually.
The best treatment for lice is nico-
tine sulphate which : is applied about
'an hour before the birds go on the
roosts. Take a fine brush and paint
a thin line along all the roosts. If
birds are not using all of the roost-
ing
oosting space, some of the perch -es can
I be removed during the treatment. Be
sure all the birds go on to the roosts
this night. Repeat the treatment in-
side of ten. days.
* * *
Where does the national cqffer get
its filling? Part of it is from excise'
and income tax. During the month
of August just past, for instance, the
"take" was $201,615,800 as compared
with $160,392,837 in_ the same month
last year, which is about a 20 per
cent. increase. Of this amount in-
come tax alone accounted for $121,-
490,570 and this is an "up" of over.
25 millions.
Care of•LayingHens
1. Floor, Feed Hopper and Water-
ing Space,—Overcrowding of birds in
the laying pens at the feed hopper
and at the water fountain is on the
increase, due to the desire of every
Poultryman to handle more birds with
present equipment. This is a serious
mistake. Instead of working for •in-
creased production, it does the very
opposite and production is lowered
and the birds'. health impaired, with
resulting higher' mortality. Allow 3
to 31/2square feet of floor space per
bird for the light ,breeds, such as Leg -
horns and 4 to 41/2 square feet for
birds of the heavy breeds, such as
rred Rocks and New Hampshires.
Water fountains should be distributed
evenly throughout the pens, or if a
watering system is used, the water
trough should be placed 'well back
from the windows to , prevent freez-
ing. Provide at least 30 to 40 feet
of feeding space for each 100 laying
birds.
2. Ventilation. -----,Ventilate the pens
so that air is gradually 'changing. Al-
ways avoid drafts, but 'keep the air
fresh. -
3. Litter.—Always use' plenty of lit-
ter. Have it at leant six to eight Inch-
es deep, • Clean cut straw, peau moss
or shavings work well. A layer of
sand one inch deep with shavings and
straw on top make a very fine type
of litter where the .litter Is left in
throughout the season. Keep ,the lit,
ter as deep as possible and it can:, be
1t$pt stirred up by throwing a small
feeding of scratch grain in the litter
daily. Never use anything For late
that is musty or whloh contains; salt,
4. Nestil 7 ro'lride titre threat; frit': eV
Mites only go 'on the birds at night
and during the day ,return to the
roosts and roost supports or -cracks
and crevices where'they can hide. For
mites, use old crank case oil with
coal oil (three parts of crank case
oil to one part of 'coal oil) and :paint
all the roosts and roost . supports.
Make sure this mixture soaks well in-
to any cracks and the places where
mites are usually found. Repeat the
treatment whenever mites are notic-
ed on the roosts or anywhere in the
poultry 'house. •
8. Sanitation.—Strict sanitation is
essential for best results, and a mini-
mum of trouble. ' Keep the • lay- g
pens clean and clean the droppin
boards -daily. Place wire on then
roosts to prevent the birds from get-
ting into the droppings, then t'he
dropping boards can..be cleaned week-
ly. Remove sick birds promptly when
noticed and any birds that die should
be buried deeply, or better still, burn-
ed
urned in an incinerator.---"
9. Collecting the Eggs. — Eggs
should be gathered often, especially
during the morning. Eggs are best
-Put into a wire container ,so that the
animal heat leaves them 'as quickly
as possible. Allow eggs to cool well
before you place them 3n the trays,
and store,. them in a cool place be-
tween 55 and 60 degrees having a
reasonably high humidity. Eggs take
on strong odours:. quickly so should
not be exposed..ito•anything like coal
tar odours or the, like.
J,-
clheSNAPSNOT GUILD
ART IN PHOTOGRAPHY
37
tir+Jhti+
An artist might take days to paint a picture like this. A camera captures
its beauty in a split second.
MOST of us feel despair with re-
gard to pictures by the pen,
pencil or brush, because sofew of
us are endowed with the talent to.
express ourselves with those tools.
Too few . realize, however, that
photography -,las opened the door of
artistic expression practically to
everyone. Because of the capability
of today's improved equipthent to
produce good photographs under a
wide range of light conditions, and
because no great difficulty is met in
mastering the technique of photog-
raphy, the desire to express artistic
feelings• by means of pictures is no
longer limited by the refusal of
one's brain, or lack of training, to
cooperate with a paint brush. And
by pictures, I do not mean merely
photographic records of places or
people usually interesting only to
those familiar with therm, but pie -
tures evoking pleasure for all who
behold them, because of their uni-
versal appeal to the senses, emo-
tions, or imagination.
_ With a camera in your hand,.rea-
sonably good powers of observation
are virtually all you..need• to satisfy
your desire for expression. These
powOrs'rou may exercise by 'elect
ing artistic pictures from the- blot-
hat(s'tible supply altifsky ,composed
for you ,by xiaturve It isra,matter of
robin
the picture and-,. thea choos-
ing the camera viewpoint accord-
ingly.
ccordingly. Or you may direct your own
composition to some extent by
changing the 'arrangement of mov-
able
novable objects.
You are working with the game
art factors as does the artist -of pen
or pencil—forms, ' masses of light,
and dark areas, interesting.. lines,
centers of interest, balance. And
like the artist you and your camera
can achieve artistic results. •"r
Keep on wising you could draw
or paint, if you like, but don't be
stopped by your inability to do so.
Realize the possibilities of your
camera. Appraise from the. artistic
standpoint reproductions of photo-
graphs in magazines and newspa-
pers. Go to photographic exhibits
and obserive how ninny pictures
please the senses because of their
beauty, or arouse the ethotione or
'stimulate ,the imaginations. These
are the., purposes, we are told, of all
art expression. With these purposes
18 view, see what you ,can do with
your own camera. There are ready:
made Opportunities everywhere—in
your own backyard, in the streets,
In the country, by river, lake, and
sea, Winter and summer, if you will
but watch for theni and study com-
position before you snap the shut-
ter.'
John van Guilder
04