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Home My WebLink AboutThe Huron Expositor, 1945-08-31, Page 3BUT YOU SHOULDN'T BE BOTHERING YOUR YOUNG HEADS ABOUT THINGS LIKE THAT! 11 Pr • .:. • .1"'. 4 A 1) 4 r":77. 1," .7477Prnart7n7. 16..""V6r, • ,NontOraed..from a Prii4Nriow, v.q.p474? 41;,boi.t Z3 owe: bmigem„. two: Arp,FLPF9,(Y 0# Thent4st 'Ala* cif 010 we JI*40t, oStanding .1MIls An the $t, ,FraAcela breeding qeatr,Pc operated O- der PoninionRrovincial Polici: the same time, ,tlae. Newfelln4lanil Qt7' Acial bought a four -month-old pre - red .A.IrShite PP a Canada's Northland . • the PPenini.g: UP'of quf$,U1P •POrthlande, few people pat realize the pioneer work done, ars by set- tlers., second byDominica and, Pro - governments, and later devel- oped more rapidly by Experimental Stations, says Dr. E. S. Archibald, Director of Dominion Experimental Perms .Serviee, The small sub -stations of a few -years ago have become the full-fledg- ed Experimental Stations of today, and they in turn through still more onlb-stations. extend the boundaries of food production farther and farther • nortla,'"in fat all the way -to-the Arc- tic. The limits for commercial pro- duction for use in Canadian cities ;With expOrtable surpluses cease to be a factor beyond certain points of transportation, but. become all the snore important because of isolation of the inhabitants of the north coun- ty who are developing Canada's mines, fisheries and fur resources. Worst Poultry Pest is Chicken Mite The worst general pest affecting poultry in Canada is the chicken mite. This tiny insect, which hides itself in crevices of the poultry house during daylight, is a small greyish or wed object, about the size of the:head of a pin. Chicken mites live away from the birds most of •the time and only visit,them to suck their blood. They can multiply very quickly es- gpecially in warm weather, seriously affecting egg production and prevent- ing the birds from thriving. Chicken mites can be easily eradi- cated without much cost or effort. Spray the roosts and walls of the poultry houses with a mixture of three parts kerosene and on part lased engine oil. A cupful of creosote mixed with a gallon of crankcase or .Iused oil is additionally effective. It is best.to give the poultry houses two .applications of the mixture at inter- wals of two weeks. With partial meat rationing already. In effect and general rationing just around the corner, the demand for ieggs and poultry meat is increasing. :So there is more money in getting the highest production and control- ling chicken mites will help to do th * * Kills Pcgson ivy Observations made by the Division sf Botany :and Plant Pathology, Sci- ence SerVice, Dominion Department of At:Acid:tare, have confirmed the -superiority of the newer herbicide, aulutonium sulphamate, in eradicating Toison ivy. Plots were treated with tour different concentrations of sod- ium, eldnrate and ammonium sulph- •*mate, and the results siggest that one application of ammonium sulph- • *PAM¶it1 4gj Ora;)?Pe1/, 9*-Vf4?,"1,F,T1*140; , M0U1,1461 4101441P2Ute ed or 09 74041:ty 0 traiMng cmnps .gtim,444, ' '! *0 " Hard To Maintain U.K. Ration Levels (In 'Oreat .Witain, the ration has been reduced to a. poin loWer than, that pre:veiling at 'any tiMe 'dUr- tug the • waV years and the nutiatezi. once of even .these low levels -Brill be extremely difficult in respect of Meat, ban and amis,eo a intent Survey of the food situation there dis- closes. The amount of food aliirnted liberated countries by the Combined Food Board diminishes the supply in the world pool from which Great Bri- tain may draw her requirements, un- less the exporting countries can still further increase ;their shipment. United Kingdom officials estimate that even if all their present con- tracts for meat from other countries are filled, they would still want 4'fom Canada during the last half of .1945, well over 400,000,000 pounds of meat in order to provide Armed Services, forming the occupation forces in Ger- many, supplied from Great Britain, with their priority need i and to main-: tain present British ration levels. A survey of the bacon position shows that even if the present Cana- dian bacon contract is completed it will still be about 34,060,000 pounds short of requirements and will be 16,000,000 pounds short of satisfying present British bacon rations which are now the lowest since the out break of the war. A report of a committee of the Combined Food Board, issued recent- ly, gave the information that "fur- ther reductions in the United King- dom diet, would give rise to appre- hension about possible effects on the work output, health, and morale of the civilian population." * * * Quaint Weed Investigations on the life history of seeds are yielding some interesting data, states the annual report of the Science Service, Dominion Depart- ment of Agriculture. For example, the seeds of common ragweed do not germinate when mature. Instead, they wait until the middle of April of the following year when most of the seeds germinate in proportion to the suitability of the conditions in which they -find •themselves. One year after falling, the germination is as fol- lows: On top of sod, 13.4 per cent; on top of soil, 24.3 per cent; 1/2 inch deep, 62.4 per cent; one inch deep, 57.7 per cent; 2 inches deep, 36.7 per cent; 3 •inches deep, 3.2 per cent, and 4 inches deep, 1 per cent. A rela- tively small percentage germinate in subsequent years. It would therefore appear; says the report, that after - harvest cultivation does not reduce the ragweed seed content of the soil by inducing seed germination but by preventing adult plants from produc- ing more seed. GOOD YEAR TIREWISE, ELIGIBLE BUYERS PREFER GOODYEAR SYNTHETIC RUBBER TIRES... HERE'S WHY WITH GoonOVEAns YOU GET _ THESE 6 EXTRA VALUES • 4 -way traction for greater grip. • Compression..'fread for longer wear. • Skid -resisting tread design for greater safety. • Tough, resilient Supertwist cord body for longer life. • High tensile steel beads for extra strength. • Goodyear quality -,skill and experi- ence for long, trouble-free mileage. SEAR) *OT(At'S Chevrolet and Oldsrnobile Dealers 1 11910NE 141 ••••- SEA/Vial:1 0.4A.A4arnieiSk eit0004 'the'eteCAMBillea,• UQpe according to i,C47;., P4:36 tqn,o3pUtY:. Iniiuister of agviOAltUier, in JO*. statement' issued by hie ••tieT 'Pertinent, and the' Wartinie F.trices And Traxle. Board. • • . Unless Canadian -cattle are. -Market. ed in'anorderly. planner, Canada will not, he doingher full share in pre, venting starvation in. Burone, the an- nouncement warns ,and Stresses that livestoOk slettgbter eontrol regular. tiens nowin effect "are absolutely essential if equitable distribution of domestic supplies Is to be achieved and if the highest possible volume of meat for overseas ship1nent is to be provided." Slaughter . controls have been ef- fected to accomplish three major pur- poses: 1. To establish quotas on domestic slaughtering so that just sufficient meat is retained within. this country -te satisfy the needs of the domestic consumer ration, which is approxi-' mately two pounds per person per week, carcass weight. 2. To direct a sufficient volume of livestock through inspected. killing establishments so. that Canada's meat shipments to starving Europeans and Great Britain, through the Combined Food Board, may reach the highest possible volume 3. To protect the • Canadian price ceiling regulations by withholding. from domestic slaughter, ail meat supplies in excess of domestic needs and in so doing. minimise the threat of black markets. nr!, • Cucumber Pickle Recipes Most everybody loves cucumber pickles, so anyone with a surplus in his victory garden should pickle them. The home economists of the Dominion Department of Agriculture recommend these tested recipes, one for a sweet pickle, one for a sour pickle, and one for Curry. Slices. There are two ingredients which should be chosen •with care for pick- ling purposes. The fist is salt. The type which is 'treated to make it "free -running" in wet weather, • will cloud the brine; refined dairy or Common table salt should be used. The second itein is the vinegar. Poor weak vinegar will result in a cloudy, greyish product. Good quality' cider or blended vinegar, is fine, or white vinegar for a crystal clear liquid. Dill Pickles Cucumbers three to four inches long are best for dill pickles. Wash, prick with a fork and soak over- night in cold, water. Drain; dry. thor- oughly. Place pieces' of dill in the bottom of clean jars or dealers. Put more dill on' top. Prepare the follow- ing pickle mixture, which yields suf- ficient liquid for four or five quarts pickles: 2 cups vinegar • 1 cup salt 21/4 quarts water. Bring to a boil. Pour' over the cucumbers while hot and seal. Let stand about six weeks before using. Gherkins 4 quarts gherkins 1 cup salt 2 quarts boiling water 3 tablespoons whole mixed pickling spine 2 quarts white vinegar 2 teaspoon a powdered alum 2 cups sugar. Wash gherkins, cut if necessary. Cover with hot brine made from salt and water; let stand overnight. Drain. Tie whole spices loosely in cheesecloth bag. Heat vinegar, add alum, sugar and spices. Boil ten minutes. Pack gherkins in clean, hot jars or sealers, cover with hot liquid and seal. Yield: 8 'pints. Curr' Slices 2 tablespoons whole mixed pickling spice 1 quart vinegar 1 cup brown sugar 2 teaspoons curry powder 2 teaspoons dry mustard • 2 tablespoons salt 1/2 teaspoon pepper 4 quarts sliced, peeled, medium cumbers 1 quart sliced, peeled, small white onions 1 green or sweet red pepper, chopped. Tie whole spices loosely in cheese- cloth bag.' Combine vinegar, sugar, curry, mustard, salt and pepper and bring to boil with apices. Add cumin- bers, onions and ohopped pepper and bring to a boil. Boil five minutes. Drain and save liquid. Remove spies bag and pack vegetables into clean, hot as or sealer. Bring vinegar 4nixtur4. to boiling Point and pour ov- er 'pickles to o*erflowing. Seal, Yield: about ' • 2 40 'Oft"the f0409.1*Inorsine tha.t. rgmov41.ta: StrOfo4A0pitai was 44. vie io1041vent 4p. opera" tion asst afteitto044* Tueadaynave- Plug e showed iit*. of improVe- ria.ent, her friends wk.- be glad to learn. She is the *Mei:: Gladys Mc- Kenzie, of liffitchelloi,Ighter of Mr. and Mra:..W. A. AIOKenge.—Mitchell Advocate. Floo5er Star Boarder With Kittens „. There have been MattY odd friend7, siring formed amonghostile members of the animal and bird; kingdoms, but at the Walter Rode Poultry Farm you may see, any What at least to us, is a strange and -rare sight—a partly grown White Leghorn rooster who has chosen for hisrfriends seven kittens who belong to'the farm. The' rooster has entirely forsaken the 'other. fowL He lives, eat and sleeps with the kittens. It must be rather disconcerting to call "kitty, kitty, kit- ty!" and have a rooster the first one to come running in answer to the kittens' Mealtime call, for that. is what happens. Strangely, the .kittens do not seem to recent in the least their feathered friend.—Brussels Post. Farm Machinery • Production Production controls have been can. - celled on new farm machinery, but all products returning to the market must be sold at 1941 prices or at prices approved • by the Wartime Prices and Trade Board if the article differs in any way from :the 1941 pro- duct. Since July lst large producers of farm machinery have been requir- ed to have their production schedules approved by the Board, but hence- forth they may manufacture whatever items in whatever quantities raw ma- terials and labor permit. Rationing of new farm machinery was recently cut down to 25 articles still in short supply and will be continued. Re- strictions on the sale and delivery of new construction machinery and equipment, most of whiCh is import- ed from the United States, have also been lifted. Recipes To Conserve Meat Here are, recipes in tune with the times. Tasty, nourishing main dish- es for meatless days and others de- signed to make the most of the meat ration. The countries so badly in need of our help can still help us. From Eur- ope, where meat has always been sparingly used, come many recipes that fit nicely into the weekly meat coupon budget of the Canadian fam- ily. With only minor alterations from the original, the Consumer Section -of the Dominion Department of Agricul- ture found that this Scandinavian dish was adaptable to Canadian tastes. Scandienvian hamb Stew 2 lbs. lean stewing lamb 2 tablespoons fat 11/2 teaspoons salt 1,4 •teaspoon whole peppercorns or 1/2 teaspoon pepper 2 cups water 1 medium cabbage. Cut lamb in 2 -inch cubes and brown in fat; add seasoning and water, cov- er and simmer about 45 minutes or until lamb is almost done, adding more water if necessary. Cut cab - 1400,10#4t.***, • PO .014 f4ITRAt4i , reellNsA# 44:04 90.; 40'704* Piia )*cdpe. Ifp*Vitebe' P*fttion Parplmxt or*heideS, fi.#14 •Eish44,400 0:44,40 pepper or acorn sauas.b. Sat . euS eeerked, 440', fresh gr molted tab. 2 euP4 *wit, um cream sauce •5/4 cup grated cheese or buttered • crumbs. Wash Scptaell and bake until almost -tender7---ent haves7-remove needs and salt lightly. Combine fish and cream sauce and fill centres of squash. Top with cheese' or bread crumbs. Return to oven until 'squash is tender and topping browned. Six servings. When one pound of meat makes six generous servings . . . well, that is what is meant by meat stretching. This recipe rated highly by the criti- cal test and taste Standards of the staff of the Consumer Section of the Dominion Department of Agriculture. Upside-down Meat Pie 1 lb. hamburger 2 tablespoons lot 1, teaspoon salt ' teaspoon pepper 11/2 cups well -seasoned tomato sauce Biscuit`dough„ Brown meat lightly in fat, cooking till crumbly but not hard. Add salt, pepper and tomato sauce. Bring to boiling point and •place in a baking dish.Prepare biscuit dough using 2 cups, flour and adding one teaspoon each of paprika and celery salt. Cov- er meat with dough and bake in a hot oven, 425 deg. F for 20 minutes. Turn out on hot platter, meat. side up, garnish with parsley. Six serv- ings. The children will look forward to meatlege days when Mother serves peanut butter chops for dinner. Even Dad will agree that they are really good. The recipe was developed in the experimental kitchen of the Domin- ion Department of Agriculture. Peanut Butter Chops 2 eggs, slightly beaten 34 cup milk Dash of salt slices bread, % inch thick 1 cup peanut butter cup ne dry bread crumbs. ]eat eOgf5 0104,T4 `. salt Ort crusts UP* Pre alloys in half. 000001180.-,00e, sides. of breed with, 'POUPIK111:4* dip Inqgg mixtuM '440izt..0 *04 cruses, Brown 'on both alties'*-.4 little hot fat. Serve with Vatalln chili sauce. Six nervinga. Veal 63prn Babe 2 lbs. breast or shoulder of veal 2 tablespoons dour 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespchens fat 11/2 cops Corn, cut from the cob 11/2 cups milk. - Reittove. bone and cut meat in *Be- half inch slices. Mix flour, salt and pepper and roll meat slices in mix- • ture. Melt fat in_frying pan and saute meat in a greased 'casserole. Com- bine corn and milk and add. Cover and bake in a moderately slow oven, 325 deg. F. for 11/2 hours. Remove cover and continue baking until meat is tender, about one-half hour longer, adding a little more milk if neces- 1 PUP -Vo 1 ap-dry „r0,�i'uU1 1 etiowqpiAce4 ,000*110 1 teasPoolk grate4 op* • teaspOPPAatt pepper' • • cup grated 10;e000' " • 4, egge. Add water to soUnl, 1140 crumbs, beans, onion, Olt;, and cheese and_tUra•Xato' casserole dish. Make SWIM in the mixture aalit egg into each, one. .Bakenti,4:::„.„ ate ovea, 359 deg. P. until, WS. set, 15 to 20 minutes. A HMS grated cheese may be spriidgle40talf'''., eggs just before serving. ?4U MOM; ings. 0 Delicious Chicken Puff Silt together sour, baking powder and salt; add beaten egg yolks and milk. Add chicken, onion, grated urot and melted fat and mils welt Fold in stiffly beaten egg whites. Bake in greased baking dish in hot oven at 425°E. for about 25 minutes. Serve with hot chicken gravy. 6 servings. MADE RV CANADA LITTLE MAN, WHAT NOW? 46y ebAir/g "I6 World sugar stocks are dangerously low • use less— use with discretion ISN'T iTr 7WE mom 7 4/ 7/ost No. 83 WHAT'S THAT YOU'RE STUDYING SO • INTENTLY... NOT YOUR LESSONS ? Nmustotimmeneesnowieursrurarimmukm NQ! THIS IS A NEW PAMPHLET PREPARED SPECIALLY FOR JUNIOR CONSUMER COMMITTEES. THEY'RE GROUPS OF GIRLS ALL OVER CANADA, FORMED TO WAGE WAR ON INFLATION 6.6A61646 IN MY DAY A GIRL HAD OTHER THINGS 10 THINK OF... PEAFINING HERTROUSSEAU, HER NOME, HER WHOLE FUTURE ss. OUR GENERATION IS JUST BEGINNING 10 REALIZE WHAT INFLATION COULD DO TO OUR FUTURE... AND WHAT WE CAN DO TO FIGHT INFLATION ! A CHALLENGE TO YOUTH! What does inflation mean to you, Canada's citizens of to- morrow? Here is a threat that touches your future all too closely. And to combat it, Junior Consumer Com- mittees are being organized all across the Dnittittion. Withacortunottabnonethods. are being' adatitad to 'Meet „ variediiitootts. Lok ifltO this new deVelOpiiMilt,tod unite..w101:Clinaktalt0;#4.-- 0,toist coital JOHN LABATt VUtFD tiodot. 6,00.4 4•41.44a•