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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