Loading...
HomeMy WebLinkAboutThe Huron Expositor, 1956-11-02, Page 11• t • '1 • 4 .4 .4 • • 4 Tj11, 8f e tlY� p. v • :OMPIMENTS OF W. Clare Duffus LIMITED D1STRIBUTORS OF HOMASOTE and PLYWOOD Kitchener - Ontario • Dilring • 1956,'•Ontario, farmers;: have demonstrated their confidence, in the hog industry Wmarketing 2p' per cent. move,"hog. •in,, the,1irst, seven• months than duringsthe conn- parable period in4 1955, A other •provinces,• considered 'as a•. group, maintained production., at `very, near the 1955 level Raced on 'to tal hogs••marketed Tess those mclass. ified a �ured rx gaing, .stags. or sows the'pe`reeantage -of Grade 'A' carcasses has increased about 2Q per cent over-thatobtained a year previous, With the number of hogs to be marketed in the next six months below • the same period in 1955" and the prospect of better returns as a result of this, the present.. seems, a good time to prepare for. next year's operation, state" G E: Raith- by and R. P. Forshaw, Department of Animal •Husbandry, Ontario Ag rieultural College.' The numbers and .grades ofhogs which will • be marketed in the --fall of 1957 are determined to a large extent by decisions which producers are making now. The. importance of producing lean meaty hogs and of doing •'it efficiently cannot be overstressed„ baking rush by making cookies, say. the OA.C. authorities. The tarts, pies and rolls and freezing characteristics that make for -if- them, and it won't be long until you can do the same with most of the fancy sandwiches and hors d'oeuvres you'll want for holiday parties. Isn't it a -change from the old days when the lady of -the house was so busy cooking at products are to compete with Christmas time that she hardly had er meats and if consumption ioth- s to time to relax and join in the fun. If you haven't planned, your Christmas menu yet, these sugges- tions from the Consumer Section may start you working at it. To he careful selection of breeding begin the meal, how about a frosty stock is the basis of any sound fruit cup 'served with cheese swine program. Only a small frac- sticks, or perhaps your family tion of replacement gilts can come would prefer soup with crisp crou- tons. These foods may be made and frozen now, all ready except for thawing or heating. It is possible to roast a stuffed turkey, then remove the stuffing and freeze it and the meat sep- most easily done by ear notching. arately—but you will be much hap - After the fastest growing, best pier with the results if the turkey type gilts are selected, the re- is freshly cooked on Christmas mainder of the litter should- be day. .If you like, you may get the marketed. The grades on these pigs can be determined if they are tattooed separately at the time of marketing. . it ISE HOMEMAKER STARTS NOW XMAS FEASTING TO PREPARE FOR If you have just bought a new home freezer or rented a locker, did...yeu • know that you may pre- pare a good part of your Christ- mas dinner now and pack it away until the big day? Not only that, but you can avoid a last minute ficiency—growth rate, feed requir- ed per pound of gain, and ability to produde',an `A' grade carcass—are definitely influenced by heredity. Therefore, they can be improved by selection. If pork and pork be increaFed or even maintained, a high quality product containing only sufficient fat to give firm- ness and flavor is essential. front matings tested in Advanced Registry. Farmers are advised to study this -important matter with- in their own herds. Litters from which replacement gilts are to be saved should be identified. This is Only pigs marketed to give a carcass from 140 to 170 pounds can Grade 'A'. Within the permis- sable weight range the percentage of 'A' grade hogs decreases stead- ily as the carcass weight increas- es. In an O.A.C. study the grades of 8,752 carcasses were obtained. Of 2,309 in. the 140-150 pound -weight range, 51.3 per cent were grade A. Of 2,698 in the 160-170 pound weight range, only 33.6 per cent were grade A. If carcass grades are to be compared it is advisable to market hogs on which grades are to be studied at as uniform a weight as possible. Gilt's tend to produce leaner car- casses than barrows of the same - weight, This tendency becomes more noticeable as heavier weights are reached. A Canada Depart- ment of Agriculture study of over 10,000 carcasses within the 140-170 pound range has shown almost 11 times as many A's per 100 gilts marketed as was obtained with barrows. If grading result4 are being studied the groups selected should if possible contain an equal number of gilts add barrows. In order that the gradings and car- cass scores of litter groups enter- ed on Advanced Registry may be more readily compared there is now a requirement in Ontario that test groups sent to the Station shall contain two gilts and two barrows. If the performance of what are in effect home -tested litters is to be used as a basis of selection, slow -maturing pigs should not be included in the test: For most profitable production, strains cap- able of rapid growth, which at the same time give a high percentage of 'A' grade carcasses, should be the goal that is set. Slow growth during the initial stages will result in below-average carcasses. Slow growth during the finishing period will result in leaner carcasses and hence a higher percentage of grade. A's. The three most important points to consider in selecting gilts are as follows: 1. Select only from large litters that are free from heredity de - bread crumbs all ready for the stuffing and freeze them in a large plastic bag. No doubt you have some garden -fresh frozen peas or green beans in your freezer or locker: • You can serve these along with freshly cooked potatoes and turnips or whatever vegetables are traditionally served for Christmas dinner in your home. No turkey dinner is really .com- plete without cranberry sauce or cranberry relish and since both of these freeze very well, you can make enough now to see you through the holiday season. Horne -made rolls are a welcome treat anytime and for Christmas fancy shaped ones would be most attractive. You can make an as- sortment such as cloverleaf, Par- kerhouse, fan or braided rolls. Your family won't know them from freshly baked rolls when they're popped from freezer to oven and heated at Christmas dinnertime. All of the favourite Christmas desserts—plum pudding with hard or brown sugar sauce, mince pie or tarts and, of course, ice cream —can be stored in the freezer. The same is true of fruit cake in 'which freezing seems to mellow the flav- our. With all these Christmas foods. plus cookies, sandwiches, nuts and candies ready in your freezer or locker, you should have plenty of free time to enjoy yourself on Christmas Day this year. Teacher Breaks Leg in Fall Jack Woolfrey, a member of the teaching staff of the Wingham Dis- trict High School suffered a serious fracture to his right leg just above the ankle when he fell down a short flight of steps in the main hall at the school. The teacher had been working at the school until nearly midnight on Saturday. evening and as he made his way along the hall he slipped at the head of the steps and tumbled to - the terrazo floor. Since there was no one else in the building at the time he had to crawl to the office several yards away, where he broke a pane of "glass with his el- bow and managed to reach the telephone inside. A call to Wiif Seddoq, the caretaker of the build- ing brought help and Mr. Woolfriey• was removed to the hospital, Wingham Advance -Times. , Have You House For 200 People? A local real estate agent has re- ceived from a town in New York State an offer to purchase proper- ty in Goderich for a purpose that is unknown. It asks for a house with living quarters for at least five to ten families—accommoda- tion for a total of 36 people. It adds that the house should have possibilities for expansion to house about 200 people. Accessibility to public transportation is stated as necessary. The request also says that they would like a building on the property which could be con- verted into a shop with 10,000 feet of floor space, not necessarily all on one floor. — Goderich Signal - Star. fects and show good growth. 2. Select only those gilts whose littermates produce above 60 per cent A carcasses. 3. Select only good type individ- uals. ndividuals. A consistent selection program can do much to improve the ef- ficiency and carcass grades ob- tained on most farms. This will in turn result in increased returns from the swine operation. FARM NEWS OF HURON Fine weather prevailed again during the week and farmers con- tinue to make considerable pro- gress with the outside work. Fall plowing is being somewhat ham- pered by the hard condition of the soil; on the other hand, this is ideal for corn picking which is now under way in most sections of the county. Corn is being crib- bed at higher than the recommend- ed moisture content rate. Because of the excellent pasture, almost all classes of livestock are still on full pasture. CIONSTRUCTa4N• of the new six -room 'l ubltc $chool at H,ensall is under is being•,. erected• on tie former Iferslakp property and is expected to _cost $112 the school' has been awarded. to Frank I Van Bussell, R.R.• 3, Lucan. Farm Union Group Re-elects Cormack- At Annuni-Meet Albert Cormack, of Arthur, last week was re-elected president of the Ontario Farmers' Union at the wind-up. session of a three-day . an- nual convention held in Guelph. Also returned to office was Mrs. Evelyn Prosser, of Durham Coun- ty, as women's president, and W. L. Miller, of Tara, as vice-presi- dent. Lloyd Hasson, of Durham, was elected second vice-presi- dent. Junior president named was William Winchester, while Sam Bowman, of Elora, was named editor of the Union bulletin. A. F. Gamble, of Chatsworth, was re- turned as secretary. Directors are as follows: Grey, John Hutchison and Mrs. G. Suth- erland; Huron, Gordon Hill and Mrs. Jr Armstrong; Peterboro, Orville Clements; Dufferin, Rob- ert Goulding and Mrs. G. Hayes; Sudbury, Lucien Arbour; Dur- ham, Victor Malcolm and Mrs. E. Prosser; Ontario, G. E. Render- ing and Mrs. G. Vallentyne; Vic- toria, Stanley Smith and Mrs. H. Hopkins; Wellington, Lloyd Has- son and Mrs. E. Robson; Peel, Morley Walton; Hastings, H. Mur- phy and Mrs. L. Gunning; Bruce, Lorne Richards and Richard Col- lins; Axford, A. Campbell and Or- ville- Oatman; Simcoe, HarryAd- ams and Mrs. R. Holmes. Canada and the United States have been at peace for 142 years. People in British Columbia eat more ice cream and drink less milk than Canadians in any other pro- vince, while, people in Quebec drink the most milk and eat the least ice cream. BLAKE NEWS OF THE Mr. Sam Hey spent a few days, with Mr. and Mrs. Arthur Finlay- son, of Seaforth. Many were shock- ed in this community to hear of the recent fire on Mr. Finlayson's farm on Saturday, when he lost his' fine barn and all the season's crop. Heartfelt sympathy is extended to. hiin and his wifefrom his many friends in this community, as he taught many of the young men and women of today in the Blake School some years ago. Mrs. G. Bon is in the hospital in Clinton in the interests of her health. Her many friends hope she soon will be feeling fine again. Mr, and Mrs. R. Graham, of Hensall, and Mr. and Mrs. C. Rob - 0;1 inson, of Parr: One, south of green, visited with Mr, ant H, Finlay and family. Mrs. Sam Hey spent a few ,week visiting her daughter and fanul, at Hamilton. Last year Canadian . business'' firms ` paid $8 mallon' `a week into employee pension and welfare; plans and unemployment insurance and workmen's compensation finds. SPECIAL LOW RAIL FARES. TO THE ROYAL AGRICULTURAL WINTER FAIR TORONTO, NOV. 9-17 FARE AND ONE-HALF FOR THE ROUND TRIP Good going-Nov.8th-17th incl. Return -Leave Toronto not later than midnight, November 18th. Pull information from any agent. T-6-63 THE Huron Expositor r Congratulations to Seaforth Lumber Limited On the Occasion Of the Opening of Its New Plant. CLATWORT Y LUMBER COMPANY LIMITER LONDON - ONTARIO fi tt ff lr� i!a is 1