HomeMy WebLinkAboutThe Huron Expositor, 1948-04-16, Page 9r
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By W.A. HEALY
In the Winnipeg Free Press
lI must begin with a ..pifofoued apol-
ogy to, Miss Scott for linking her
name with a tsheese--•the largest ever
made. But the news• pictures having
made her so Iambus} a viejen Of beau-
ty and grace to all the world that she
is spoken of by admiriizg millions as
Barbara. 4nn, she has become a
greater advertisement for Canada
than tlltat 1tA1 a 4beQ e o
YelOghlfo was,•144,:t11#4. a il'
$ 3 Y of h ,t , '( atga(t'tlatj a ie,
w ish wad Oine tlse`�i ; fixtt41.0 € ,
inary ettecessfitl.•ad`i!ertla'Ql nta n-
ada ever had; began w i bn idera rat
occurred le.. her '&'feat-grand$attker,
Daniel Derbyshire,
flit, Derbyshire lived, in 'Brockville
Ile was ono of the,large>it exporters
of cheese, and was a close Weed 0
Dr, 3. W. Itebeft pn, Dairy Commis-
sioner for Canada, to where he dug-
gested one summer day in 1892 when
he was in Ottawathat the largest
cheese ever /Cade, would be a •good
exhibit front caned.a at the worlds
Fair in Chicago in 1893. It was de,
Bided then and` there by those two' re-
Parks/01e And energetic men that the
We
WiliPay ..
--- LIVE POULTRY - •
31 CENTS PER POUND FOR HEAVY FOWL
5 lbs. and over
AND FOR LEGHORN FOWL , WE WILL PAY
23 CENTS PER POUND
Also we will purchase
OLP BATTERIES AT $L50 ACH
$1.50'°'t+OR OLD CAR RADIATORS
•
Parkdale .Poultry
MITCHELL, ONT. PHONE 245
HEAR
PREMIER GEORGE DREW
DISCUSS
"ONTARIO MINING
LOOKS AHEAD"
IN
QUEEN'S PARK REPORT No. 13
FRIDAY, APRIL 16th
CKNX 920 - 8.00-8.15 p.m.
e: t Tiiriolt j4 aholald be ;
Sn►li ' 1 a , #!�
vox,* of
th9 *opt' ilu putletarlt ';bees', produott
diets Lets in, .Onta#rie, AAS few !wee1Ie
later I Made One of a salty off. mews^
papeP men• .Who went Mit , from Cit•'
lawn w.it'1I Robertson., to see the ebn-
teiner for it, which mak lade in a
boiler "factory in lliontreal, set in
'Mee, see the first wrings put into
It, .and start the publicity • about it.
When all was ready, Derbyshire and
Robertson went up raiders on °upon.
Re sidesof the container to watch
the pourings, The ladder., on, whleh
Robertson was standing slipped, and
he fell and suffered a broken leg. But
he insisted on having that make no
;,cj fferenge—the pouring should go on,
he said, and as, for himself he was
fortunate not to have been more ser-
iously injured. The story got out that
he had fallen into the container. But
tostick to the facts, the big cheese
was shipped to Chicago in May, 1893,
and began its career as a huge adver-
tisement for. Canada by breaking
fl .
through the oor of the building in
which it was placed under a great
glass dome.
The floor shad to be strengthened,
and the incident was the beginning
of the big. cheese's newspaper cele-
brity, far and wide. As the summer
advanced, the increasing heat of the
sun's rays playing upon that glass
dome, made the cheese more and
more redolent, a fact which, added to
its fame and aroused newspaper
humorists to renewed efforts of jo-
cosity about it.. After the Fair was
aver. it was bought by a man, Lipton
by name, (he did not become Sir
Thomas Lipton, Bart., until 1902), who
took it across the Atlantic, mounted
it on a gorgeously bedizened and pla-
carded triumphal car and had it
drawn by four big, beribboned horses,
through the cities and towns of Great
Britain, and then had it cut up and
put on sale. When the outside half-
inch or so was pared off, it was cheese
of superb quality. Towards Christ-
mas, 1&97, Lipton sent Robertson a
goodly helping of it. He sent a share
to Dan Derbyshire, from which a fine
wedge came to me. More flavorful
cheese, with a mellowed, ' savory
sharpness, could not be wished for.
Barbara Ann's grandfather, Jack
Derbyshire, I remember (I was riving
in Brockville then) as a hockey .play-
er on Saturday nights at the Rink,
and as one of the most graceful of
the waltzers onthe ice on Wednes-
day nights, when the Island City
Band used to make music for the
skaters. .
Iodine in Food
Medical authorities recommend the
use of iodized salt for prevention of
simple goitre. Iodine ''s necessary for
proper functioning of the • thyroid
gland. Food contains little iodine and
in some inland regions, water and
food available may fail to supply ev-
en the small amounts we need. 'Pub -
lie health authorities suggest that -the
family doctor be consulted as to whe-
ther there is enough iodine in one's
diet. If he recommends it, Canadians
should use iodized salt in their food.
1VIT. GOOdwin's shiny new 'aluminum wheelbarrow
Is the envy of the sigh',; : urs. Junior is as proud as a
t eacock of his miniat re ver .. ' Mt*. Goodwin dotes on her
new aluminum trowel .47. and her smart new garden
chairs, sitting so invitingly in the shade.
Yes. aluminum is a natural in the garden—so light to
idle; so perennially rustproof, so enduring. Little wonder it ii
finding a lot of interesting new uses --in rakes and'
brooms, lawnmowers and ladders ° Little wonder the
Goodwins' neighbours are dctt imined that from iniiiif
on Asir garden took are going to be aluminum, eu0., ,
AL
It all starts with ingots ...
1 /
Ingots of pure aluminum from
IM world's largest aluminum
smelter of Arvida, Canada,
fawn the raw material for
More than a thousand Cana -
Mos manufacturers. They tum
this versatile metal Into . an
aYrost' endless variety of
athletes used by the transpors
talon, eke/tied, construction,
po&ogifg and other Indas-
mitf" .and by yet ' fn
la* awn hostas:'
ANJDA, LTD.
Producers and Processors of Atlun num for !Canadian Industry and World Markets.
MONTREAL + QUEREC J TORONTO • VANCOUVER • WINDSOR
•
Isseta
It's a, good plan, saY those with .ex-
perience, to try •soMeti?lug entirely
new each year. By.adding a flower or
vegetable each season one will make
new and pleasing . discoveries, widen
the range of interest and also value.
It should be remembered that the
job of the plant breeder has been con-
tinuous, Each year he discovers new
types and varieties, turning out better
or hardier plants that will do well in
a wider range of climate in Canada.
In addition to brend new Sowers
and vegetables new radon have been
added to old standbys among the
flowers, and earlier, more tender var-
ieties to ,standard vegetables. Some
of the old`•favorites of our father's' and
grandfathers' days' would: hardly be
recognized today., Flowers. have been
greatly improved in size and color and
vegetables arebetter too.
It is a good plan to go over the new
seed catalogues carefully and note
some of these improvements. Even
for the colder parts of Canada it is
now possible to get varieties: of early
corn, tomatoes, melons and such semi -
tender things that will do well. The
plant breeders have made this poo -
Bible by selecting very early maturing
types and breeding from these. Cer-
tainly 'this - point
er-tainly'this"point should be considered
in making up the Iis't"of purchases.
And it is also well to add something
that, so far' as the reader is concern-
ed, is entirely flew, but that is recom-
mended for his locality.
This may .. be. broad beans, or a
watermelon, or broccoli, table turnips,
white radish, •borecole, Brussels
sprouts, swiss chard, Chinese cabbage,
hybrid corn, endive or, some of the
herbs. • None of these things. are en-
tirely new, though certain varieties
of them are, but too few of any of
them are to be found in the average
garden. The beginner is advised to
give a few of them a trial each year.
He may well find that the family
really likes them and he has made a
discovery that will add interest and
variety to his vegetable plot.
Garden Tools
If necessary all the tools needed in
a small garden will be a rake, a hoe
and a spade or digging fork. These,
are minimum requirements. With a
little more equipment much labor can
be saved. Digging. forks, cultivators,
special weeders, Dutch hoes, etc., will
make the work easier and more inter -
Multiple Mistakes
No one can afford to make a thou-
sand mistakes of the same sort and
government nutritionists, in pointing
out that Canadians average about'
1,000 meals per year, enlarge upon
the danger of multiple mistakes. We
can afford to, err once in a while, but
we wilt suffer if we persist in ignor-
ing the cardinal rules of nutrition.
According . to the experts, the o'nly
sure guarantee of optimum health
from food is to plan' meals around a
wide variety, including milk, fruits,
vegetables. meats and whole grain
cereals, and to use these in as fresh
and natural a state as possible.
Easy To Eat
Life's experiences can't all be serv-
ed up to us sugar-coated and on a plat-
ter, but health authorities say that
we can do something to make at
least one of life's essentials—food—
easier to take. They point out that
appearance of food has an important
bearing on its acceptability and, con-
sequently on its value. They believe
that parents should bear this in mind
when they are coaxing children to
eat unattractive dishes. If it's good
to eat, they claim. it's easy to fix up
to look and taste good.
Real Recreation
Recreation is becoming an increas-
ingly vital element in city life, and
Canadian health authorities recom-
mend it, not only as a matter of fun
in leisure hours,. but as a major fac-
tor in the development of good citi-
zenship and the cultivation of good
living. Recreation means health, re-
laxation and community spirit — for
adults as well as for children. Play-
grounds have been proven to reduce
juvenile delinquency. They keep chil-
dren off the streets, and thus save
lives, too.
Habits That Hurt
•
Mothers. if your child has bad hab-
its, what are you doing about it? Na-
tional Health headquarters wants you
to understand that you won't get any-
where by scolding, spanking, seaming
or bribing the child. He must be
made to understand that everything
possible ds being done to help him.
"Replace possible feelings of helpless-
ness, guilt, or shame by self-confi-
dence and -optimism," say the doctors.
"Correct wrong ideas about his diffi-
culties and any thoughts the child
may have concerning Inherited traits.
If bad habits persist, further steps
may be required, in consultation, of
course, with the family doctor,"
Act Your Age
Extension of the expectauty of life
in Canada has been due largely to de-
cline in deaths in infancy,''`youth or
early middle age. There hag; not been
a corresponding stretching ti.f the life
span for persons upwardly of. 60 years
of age, 5o, according to National
Health authorities at Ottawa, it be-
hooves those- who. reach than' "wisdom
years" to act their ages Mid 'to take
special care of themselves, Spirit
and ideas may stay young, lint oxer -
tion must be geared to Moderation
and action gbYerned by Mallet.
esting. They are designed for special
jobs.
For larger gardens a small garden,
tractor that will cultivate, plow, eat
the- grass and do other jobs might
well be considered. These are now
coming on the market freely. They
are not expensive and are very cheap-
ly operated. A quart of gas . will op-
erate them for several hours. A. wide
selection is also available. It should
also be remembered that a sharp tool
will speed the work. .,
A Cutting Garden
Often a corner of the vegetable gar-
den or some place at the back of the
lawn is set aside to grow- flowers ee-
pecially for indoor bouquets. Some-
times when a large supply of blooms
are wanted for this purpose it • leaves
the regular borders abit shy. , AMY.
of these 'flowers suitable for cutting
purposes will thrive on the same sort
of cultivation, ete., that the vegetables
get. Certain flowers, indeed, like
gladioli, sweet peas and others of
which the foliage is not very attrac-
tive, are best grown under these con-
ditions.
Nano
NOME ECONOMIST
Hello Homemakers A dose of the
'flu or a fever and your appetite leaves
you at the mere sight of food. If you
have a patient, take care of his diet.
Doctors 'do not usually prescribe a
special diet .but recommend the elim-
ination of fried foods and spicey foods
and the increased use of Vitamin -rich
dishes.
.Build up with BI. People who get
too tittle thiamine (Vitamin B1) have
poor appetites: it aids digestion,
steadies the nerves and keeps one on
the up . and up. Breakfast cereals
(whole -grain ones- and enriched
breads and yeast are important sourc-
es of Bi. Dried pear, b»-ans" canned
tomatoes, baked potatoes and citrus
fruits add .their bit, The yolks of 2
eggs provide as• much as a medium
baked potato; one pint of milk as
much as 3 eggs. Pork, liver and kid-
ney are the best meat sources.
Take a Tip
1, Rest works wonders. If the pat-
ient is sleeping at meal time it may
be better to .let him have a snack
when he awakens.
2. Eat often and in small quanti-
.ties. Four or five light .meals- instead
of three square ones are far better
for• convalescents. Avoid all highly
seasoned foods and coarse-textured
vegetate -les, unless you sieve them.
Fatty foods and rich desserts are out.
Strong tea and coffee are not good
for you. Weaken them with hot milk.
3. A good breakfast. That's easier
said than, done, I know Eat your own
breakfast and the'smell of it may in-
terest a patient in toast and poached
eggs—but don't forget the orange
juice • and hot milk -coffee.
4. Change menu,; every day. You
can make appetizing menus out ,of
the smooth. easy -to -digest foods, Here
are some suggestions: (1) Creamed
Eggs on Toast with bacon, applesauce
pudding aril custard sauce. (2) Strain-
ed cream of celery soup, tomato om-
elette, sieved pea;. orange' sherbet.
(3) Baked chicken in $silk, baked pot-
atoes, orange and grapefruit sections
with cherries and jell -O. (4) Salmon
souffle with plain sauce, mashed car-
rots, ice dream, cookies. (5) Consom-
me, cheese souffle, string beans, or-
ange sherbet. (6) Potato soup, shirred
egg and .canned tomatoes, baked ap-
ple without skin. (7) Broiled chop-
ped beef, mashed potatoes, creamy
rice pudding topped with jelly.
5. Serve food as attractively as you
can. Daintiness appeals to men as
well as women. A plain poached egg
on a white plate is dull but placed on
toast and served; on a red and 'gold
plate it becomes interesting. The ap-
pearance of a casserole of stew ca.n
be enhanced by a frill of potatoes
around the edge.
6. Serve cold foods cold and hot
•
9#1.4. •'
0-lreege '
'twq tables,
sa'(1;eelyAn : .Stir ill
Our and when fibleil et, dtl
ell. eoalded Imilkntil;; until •
,.
two thio e is, Otir14 ,04004 ai .:t4
•spoon sa:1t, .a few grnina, cayenne, a,yd:;
'One-quarter oils (grated oheeae;, ;Re*;
move
It' the •elementt PII atix in;'
the well 'beaten .yoilrs of. -three eggs..
Cool the mixture, ; beat the: wlbit s, of.
three egge stiff. Fold' in. the !stiffly
beaten egg white. Voir into a .011.b!
tered baking dish and bake 4Q to rat.
minutes in a moderate oven.
Orange Milk Sherbet
1% cups orange juice, juice of 2
lemons,. 2 .cups milk, grated rind of 1
orange, 1 tablespoon gelatine, yi4 cup
cold water, 1% cups sugar, 1/4 tea-
spoon salt. -
Soak gelatine in cold water. Add}
sugar and salt to milk, heat until din-'
solved, then add gelatine and orange.
rind. Pour milk very, very slowly ins:
to the fruit juice mixture.- Pour into
refrigerator tray and freeze, stirring
at half hour intervals until frozen.
Makes one quart.
rl
J. B HIGGIl:S
PHONE 138 SEAFORTre
Al thorised Surge serv;lhe Dealer.
Be Quick --Phone
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