HomeMy WebLinkAboutThe Huron Expositor, 1946-07-26, Page 66
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ANNB, ALLAN
to )hot : ilgonll.mist *....
neemakeral. Waste not—
Of .'dome next winter you
glad you 441;4e;l., tarp, on . can -
gds 4for the familS; Tomatoes,
io' fond value, are 'the easiest
,vvegetables to can at home: But
rre some precautions to take to
1GOff* any spoilage whatsoever.
pitover the tomatoes carefully.
*'tad spot can spoil'.a whole batch
en,,•canned, Use only the. finest
$.-freah7,y 'picked. Soft toma:
;toes not $rm:• enough to can make ex
ee;hent chili sauce or chutney.'
Use thoroughly clean jars — scrub
,ithasoapy water, rinse and boil for
minutes. Fill to top with blanel -
fd tomatoes. Wipe each jar rim with
clean; damp cloth,__, One speck of
!rood may let in • air and spoil the
l'omatoes.
Process, quarts of tomatoes in a
preheated oven of 300 degrees for 16
okiinutea', or'-mibmerge jar's in a deep
• letttle of boiling`" water for 10' • min.;
tyres. '
T
audible
oAet} le aqa a4443kee *pen l.l4e
til 8'teaLi ss ana * With .n .
PAPAL • Thin:. -Lathes,.,., trete-five to 10
minutes.
6. Close , ;tOQQis and allow prefe
sure to rise,•skowly,until gauge regis,
I , 'tors the 4leeirbd paint. Keep heat
constant to• avoid Chaa?fte: of pressure.
Time the soaking from the•minute
the gauge 'record's the desired preq-
sure.
• 7. At the end of necessary period,
remove the Cooker froiil the stove
and allow pressure to drop gradually
to., zero. Sudden cooling may crack
jars or cense ,less of liquid:
8. After the gauge has registered
zero for two or three minutes, gradu-
ally -open. the -petcock. Close immedi-
ately if there is •a hissing sound and
leave for extra two ' minutes,
9. Tilt the.'Md• away from your face
and remove the sealers•to cool on a
pad of, ,newspapers.. ,
.10. With tin cans, remove cans
immediately and plunge into cold wa-
ter to cool quickly.
Place jars, top side up and well-
apart, en a folded cloth to cool. Pre-
vent '
revent' a draft across the'jars which
may crack them.
General Don'ts
Wilted, over -ripe or partly spoiled
food is. dangerous to can • Food spoils.
if left partially prepared. Corn, peas
and •greens should not be packed tight-
ly --fill jar within an inch of top and
then pour in the pre-cooking • Tiquxd
to the brim. . Follow timetables to
the minute for, sudeessfuI canning.
•You may break the seal if you cool
the jars by placing them on' the rims.
Pressure canning is recommended for
processing eoneacid vegetables such
as peas, beans and corn.
a6 et•3
Directions, For Pressure Cooking
•1, Use fresh vegetables. 'Clean
thoroughly. Prepare for table' serv-
ings. Cover vegetabies with. water
and bring• to boiling point. • Put th'e
product tato jars to within' one-half
inch of the top. Add 3i teaspoon salt
to each quart. ;,Push the blade of a
knife down the inside of jar to re-
move air bubbles. Fill to top with
hot liquid. Make sure there -are no
particles of food on the rim and put
lid on as you fill each ,jar. Screw
band tightly, then loosen about one-
half inch.
2. Clean the openings on' the pres-
sure cooker lid (which is never im-
mereed in water) with a toothpick or
skewer.
3. •Place filled containers in the
utensil, allowing an inch of space
around each.
4. Pour warm water to depth of
about one inch. Adjust lid;of cooker
and fasten securely.
Time Table
String Beans: -Prepare. Heat to
boiling with water to cover. Pack hot
into containers.
'Process quart jars 30 minutes at
10• pounds pressure. Process No. 2
tins 25 .minutes at 10 pounds, pres-
sure.
Carrots: Scrape, quarter and pack
into containers•., , Fill with hot water,
add salt. •
Process quarts 30 minutest 10
1'bs. pressure. Process No. 2 tine •25
minutes at 10 tbs. pressure.
Corn: Cut off without pre-cooking.
Add half as much boiling water as
corn by weight, heat to boiling and
pack hot into containers.
Process quarts 65 minutes at 15 lbs.
pressure. Process No: ,2 tins 50 min-
utes at 15 tbs. Pressure..
Peas ',Use only tender green peas.
Bring • to boiling point in water to
cover and pack hot into containers.
Process- quarts 45 minutes at "10
tbs. pressure. Process No. 2 tins 40
minutes at 10 lbs. pressure. -
Pumpkin, Squash: • Cut into cubes.
Add small quantity of water and bring
to boil. Stir while heating through.
Pack into hot containers. •
Process 'quarts 70 minutes at 15
mises
r?I► ey,. i,eveet
A heavy hay crop and promising'
-grain yields in' Huron were predfeted
as •Gerald EtsNelson, assistant agri-
cultural representative of the co idty,
reviewed., the agricultural outlook in
-•a recent broadcast.
"Since my last broadcast many im-
portaut events pave taken place," Mr.
Nelson said, "and I have had the op-
portunity of viewing a cross section
way Southern OntarioOntarioon my w . y to
and from 'Kemptville, where our an,
nual conference was held. On, this
trip .one •-thing impressed me very
forcibly and that was the condition of
the agricultural crops acrossv;;tba.:pro-
vince.
"Up, to date, we in this section of
Ontario .have been blessed with
wonderful growth conditions. As a'
result our hay) and spring grain •Drops,
especially the latter, look very prom-
ising indeed. I think the farmers of
Huron County should be proud of
their good fortune, de"s"pite the acute
labor shortage, and other handicaps.
It now rests with the. weather man
and the farmers themselves to hart,
vest what., appears to be a record
grain crop.
The last two -weeks have been ideal
lbs. pressure. ' Process No. 2 tins -•65
minutes at 15 tbs. pressure:
greens: ' Steam or heat in a'cover-
ed ,kettle until completely wilted, us-
ing just enough water to prevent burn-
ing. Pack hot into container and not
too solidly with liquid over food.
Process quarts ¢0 minutes at 15 /ha.
pressure. Process No. 2 tins 60 min-
fer haying operations and as a result,
much hay has been taken off, Tile
quantity would appear to be 'help's'
normal this ye teii►ttt-tire. query,, ' Nrill
be higher„ owing to cutting! before
reaching the fibrous stage: The fall:
wheat and rye Is coloring fast and it•
-would appear that the harvest will
be commenced before haying is com-
pleted
onpleted in some sections.
Stem Runt
Many farmers have trouble • year
after year with heavy infestations of
atom rust in spring grains and as a
result very .low yields have been ob-
taineid. Stem rust of "grain continues
to cause very serious loss in. many
districts. The same is ,true of leaf
resit' of oats. One of the chief reasons
for the prevalence of stem rust is the
fact that the common barberry and
the purple. leaved variety of it are.
found in nearly every county in Oa-
tario. The organism causing lea •
?`ust4of oats has as its host the shrub
)known as the European Buckthorn.
The common barberry is a spiny
shrub• from six til nine feet high with
yellow wood, arching branches and
grey twigs. Tire leaves .are bright
green, smooth, somewhat oval, from
one to three inches' long, with -bristly;
teeth, At the base of the stemof the
leaf, there are usually three,spines or,
prickles. The flowers are small yel-
low and borne in long drooping clus-
ters. The berries are. oblong, red and
sour. The purple leaved variety is
similar except that the leaveg are-
dark
redark purple in color. • Just bear in
mind this description and it should be
utes at 15 tbs. pressure. ..a relatively easy matter to recognize
Note. ----Pint jars require five min-
utes less processing than quarts.
Anne Allan invites you to write to
her c/o The Huron Expositor: Send
in your suggestions on homemaking
problems' and watch this column for
replies.
•
Your��TEST service man
44; e*# CAR PROTECTION
Every Supertest service ' man is a graduate of -the Supertest school.
He has been thoroughly trained to'-knovw the values of motor fuels
and lubricants: He has been impressed with the fact that he is there
to serve you ... that: his chief job is tb helps you keep your car on
the road and free Tromtrouble.
And you'll like the products he sells, too—Supertest gasoline, Super
Duty motor oils and greases—all DOUBLE-CHECKED for better car
performance and greater car protection.
gT'S NEVER AR FROM WHERE vOLI ARE
T THE SIGN OF 'HE MAPLE LEAF
the common barberry and the purple -
leaved variety. Of all the species of
barberry growing in `this province,
the above mentioned are the only
harmful species in ,that they harbor
the stem rust of grain.
• It is not necessary now for me to
go into a lengthy discussion of the
life history of the stem rust. Suffice
it to say that for stem rust to com-
plete its life cycle, there must be
reseiit'gtaias or grasses ' for the pro-
duction
re-
duction of the red rust spores and
black rust spores 'and also the bar-
berry.: for the production of cluster
Cup spores- However;, the barberry
is not absolutely essential for the
continuance of stem. rust, as the fun-
gus may live from year to year with-.
cut' the barberry. •
Briefly, here is how the barberry
plays an important role in the in-
festations of stem rust. The rest
organism passes the winter as black
rust spores, each capable of prod'uc,
ing 64 million red rust spores 'to
infect the grain. If barberry is pres-
ent the black spores germinate on the,
foliage to produce a cluster cup
Pustule: The millions of spores con-
tained in the pustules' escape as the
life cy-cte continues; and are blown•
by the' wind to .nearby' .grasses or
grain fields, causing the red or sum-
mer stage Of rust. Live rust spores',
may' be transported for miles so that
any barberry bushes, which may be
growing.in Huron County niay.be the
cause •of rust in ' any heighboring
county •
Hoer To Kill Barberry
The Barberry can be killed with
salt or coal 'oil -or by s'praying,'with
a• chemical weed killer, with a sodium
chlorate base. such as atlacide or
btephen weed killer. About twenty
pounds of common .coarse salt applied
to a bush having a clump of stems
about one .foot across will kill it.
According to the size of the bush be-
ing treated larger or smaller quan-
tities of salt should be used, the salt.
should .be poured' into the clump and
heaved up around the stems. Bar-
berry bushes c.an also be killed by
pouryng a gallon of coal oil around
tthe .crown, If spraying, use 1% lbs.
or sodium chlorate. 11/2 lbs. of Ele-
phant Brand Ammonium sulphate and
a small' teaspoonful of baking soda
.in....each gallon ,of water: Apply thor-
oughly to.. foliage and 'ground r 'sur-
rounding the crown when the bushes
•reach full leaf.
•
European Buckthorn
Of , all the specie of Buckthorn
found; the European species, is the
only harmful and' the one which bar-
bors the leaf most , or crown mist of
oats. It is a•shrub or small .free rang-
ing from 6-18 feet in height with glos-
sy. ovette green leaves and branches,'
and. some blunts th'orn's. It retains its
leaves longer than rifest other shrubs.
in the • fall. and' for that reason can
be easily designated..The fltlywers are
small, in'canspicilous and • greenish
color. The• berries are in small •clus-
•ters, spherical, black in color, arid
vary• bitter to the taste: ' Tiis bush,
•in the past, was quite extensively
planted in Ontario for hedges and
"orpatnental purposes, but in.. many
parts it has escaped from cultivation
and ie now frequently found growing
wild on roadsides!, along fence lines
and on 'the .edges of woods.
About the most edongmical means
of eradicating the buckthorn' is fo
.pull with tractor and chain. Spraying
with a chemical weed killer following
the directions given for spraying bar-
, berry will also eradicate buckthorn.
Just• to au'm up, here are a few
points Worthy of mention in dis-
tinguishing the • common barberry
from the Japanese •btirberry,. which is
the low• spreading shrubanted in
hedge rows around residelices and
which is not subject to rust.
The Common Barberry: 1. A tall
graceful shrub 6-12. feet high; 2.
Leaves are green or purple with Saw-
toothed edges; 3. Spines •are•'usually
in threes; 4. The flowers and the ber-
ries are borne in long drooping clus-
ters.
The Japanese Barberry: '1, A low,
spreading) shrub from 2-5 feet' high;
2, Leaves are small, green or reddish
with smooth edges; 3. -Spines are us-
ually single, although sometimes in
threes; 4. The flowers and berrles are
.borne singly or in twos, threes or
fours. y•.
• Where jo' leek. fat 'the-harmm
4tii co -
mon barberry; 1. In' shrubbery plant,
lags around homes; 2. In gardens and
.orchards; 3. In- .pastures and; wood -
iota; 4, In fence rows,.. hedges, and
windbreaks; 5. Off hanks' of streams
An 'Editorial in i.The, i ion,"s
offiCial publication. of 41ona
1.
int.e rrlationa
older Uous well•remetmer. the dayas
when the (little never was cohsider-
eil •Y our elders a work of Satan,.
which youngsters should never be..
permitted to read. They were worlte
of ;fiction, often' lurid, xull o action,
and pot, alwaysAnitten is the best Of
English. But they *ere Olean! Sel-
dom was a cuss word -permitted in
their pages, and when it just had to
be•used it was disguised thus: d--!
Not. so nowadays. Books issued by
some of the foremost publishers are
so full of vile wordsv fully spelled out,
that they are • on a level With the pen-
cilled scribbUngs of punks, in a toilet
room. The movies seize on these
pornographic and profane and obscene
books as "literature," and hasten 4o:
throw them, on the silver screen,
where children from the lower grades
up through high school may see them
—MUST see them, in many instances,
if they are to see the other part of
a double 'bill.
If th`e newspapers used the words
of these 'best sellers" they would be
barred from the mails, and their edi-
tors sent to jail—and' rightly, so. If
a Lion. should •so far' forget himself
4 to include some passages in a .let-
ter, he would very properly be taken
before a federal grand jury if thefact
became known.. But the vilest scenes
can be depicted in a book which sells
for two or three dollars, and critics
call it "literature" and""nothing is done
about it.
What can be done? That is a ,ques-
tion not easily answered offhand. But
it is one which Lions may well 'con-
sider,' for their. children as well as.
others are exposed to the vulgarity
and obscenity of a . few foul -minded
writers and money -mad publishers.
Think, it over—maybe an answer will
come
and lakes.
With the ,prevalence of stem rust
and -leaf -Tu t -of -oats','• farmners-•shoul'd
always be on the watch for the harm-
ful common barberry and European
Buckthorn which play such an lm-
portant.role in the' life cycle of these,
organisms. Destroy these shrubs and
thus lessen the amount of stem and
reef rust of spring grains.
Western Labor Here
••
4=4 by WI L1414t
Ketoat ofiwder.z
010.11060
*on&00 Paws troll-
, Ott' feeling nue
a
bleks
ralasiethe
..6a will the rod d AS W.
4,
for possession.
* *..,*
Q.—Where, do % send the extra meat
coupons which. I, have not used, when
I want them to be used to increase
the meat shipments to Europe?
A.—You may surrender valid meat
..coupons to the nearest local ration:
board or nearest Branch Office. Either
take .them yourself, or if you. -live ils
an isolated area,' send them .in a
;;carefully sealed envelope registered.
mail to the nearest local ration board.
* * *
.Q.—Are there any', more sugar cou-
pons for canning to, come due?
A.—No. The - last five sugar -pre-
serves coupons especially allotted for
sugar for home canning • were deelar:
ed valid on July. 4, The, first live of
the total ten coupons for sugar for
home 'canning were declared valid on
May 2.
CHEC a.
O
tIr'Mon y oic
• For quick relict fie do
athlete's foot,Antiss. O and
coddidone*se me, cook� medic►'
D.D. D. PRESCRIPTION. Greai,e1 U
stainless. Soothes, comforts and gyuSickly calm.
torso-eforhD.D.D. CRIrTUONN ~
'The farm labor situation -in Huron
County has been greatly relieved dur-
ing the past ten days with the move-
ment of•• Western help to this area.,
To date 102 Western men have been
placed with farmers in the area cov-
ered by the Goderich Employment.
Office. This figure represents about
45 per increase over the number
placed in. the similar' area last year.
The majority of these' men are from
Saskatchewan, 'a few from Alberta;
and just three from Manitoba: A num=
ber of these men report the crops in
the. West to he. light this jrear,` partic-
ularly in Saskatchewan. We are 'not.
guaranteed that • any more Western
nien will be available. tiiis year."
•
Ration Coupon Due Dates
,Coupons riiow valid . are sugar -pre-
serves S1 to S23, ,butter R10 to R15,
meat M40 to M47.
Ration book six will be distributed
between September 9and the 16th.
QUESTIONS '
AND-ANSWXRS
Q.—Will you , please tell me if I
have, to have a license to operate a
:business of selling radios and.:,eiectri-
cal appliances?
A.—Yes. Make your application to
the nearest office of the Wartime
Prices• gild Trade Board.
Q.—Will you please tell •meif all
Canadian fruits have been removed
from price ceiling regulations? ,
A.—All fruits have not been remov-
ed • from price ceiling' regulations,
There are 'definite ceilings on apples,
cherries, peaches; plums and pears.,
Q.=Is it true that American visi-
tors 'to Canada may take back sugar
•to the United States when they go
'home? '
•A.—If they do have sugar they must
'get it under our ow;n, Canadian ration
Planand when they return they must
surrender United States ration points
at the Border to their officials.
Q.—I have been storing fresh fruits
in a. storage .locker for several -years.
This- year T have been asked a higher
rental for'my locker. Is an, increased
price legal?
A.7, This type of service is still un-
der telling regulations. The 'operator
of the storage plant ,cannot increase
the charge without permission of the
W.P.T.B.
•
•
Q.—I have received notice'to vacate
shared accommodation on August 31.
The landladje•Who does not own the
house tells me she wants to enlarge
it for her personal, residence. • Can
she make us vacateShe is going to
sublet after the house is renovated.
A.—If the accommodation is shared
with your landlady she can give you
a six months' notice to vacate if she
requires the accommodation as an
enlargement • of her own residence.
We do .not #'equire ' the landlady to
occupy the entire accommodation but'
she must occupy a, part of it and if
she wishes' she can sublet a portion.
The notice to vacate. must be on D.
form• provided by the Board and mu
..,be signed by tile am:ft-O I% T.IT y'otiy
have received such a notioe and you.;.,
have been given a six Months' tiotiee
to vacate then ybir will have to va-
cate
asate .as required by the notice, or
your ..1a' dlady can apply to the; court ; ,
g.
SEAFORTH MOTORS.
DRIVE IN FOR THE .NEW
GO•OL/YEAR
b
GOOD
The Ore
PrOeer»
by Caution
motorists.
a to 1
avers
other nuke
YEAR
DEALER
SEAFOITH
MOTORS
fr
,e
CHEVROLET AND OLDSMOBILE
SALES AND SERVICE
• Phone 141 : Seaforth
URGENT
1 Bottles are badly
needed.
2 Reason — new botde
L production slowed by
shortage of materials.
3
• •
Remedy —Return ac•
cumulated emptilCs.•• "
Put ,them back into
circulation. Check
your basement today.
Bring them to nearest
Brewers Retail store or
telephone for pick up.
•
Th e
Brewing Industry
(Ontario)
1 i.
•