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The Wingham Advance-Times, 1939-09-28, Page 2CHOICE WINGHAM ADVANCE-TIMES Thursday, Sept. 28th,' 1939 CONSTIPATION SAPS YOUR AMBITION • You can’t go put and win if con­ stipation pulls your punches. It’s what you don’t eat that hurts you. Ordinary diets often fail to supply “bulk” of the kind your bowels need for regular movements. Adopt an easy-to-follow habit that fosters regular habits: Eat Kellogg’s ALL­ BRAN every day; drink plenty of water. ALL-BRAN helps in the formation of the soft “bulky” mass required for goqd elimination. And ALL-BRAN is also a rich source of Nature’s intestinal tonic, Vitamin Bi. When your system is running on schedule you are ready to go places. SNAP OUT Of IT > WITH ALL-BRAN Made by Xetfigc in London, Canada. At your grocin Wingham Advance-Times , Published at WINGHAM - ONTARIO I Pole vault —• 1, Jack Bowers; 2, ijack Bateson, Height 9’ 6”. Hop, Step and Jump —■ 1, Jack Bowers; 2, .Bill Burgman. Distance 33’ 6 1(4”. Intermediate — 100 yard dash — 1, George John­ son; 2> Ken Crawford; 3, Charles Procter. Time 10 1(5 sec. 220 yard dash — 1, George John­ son; 2, Ross Thompson; 3, Ken Crawford. 440 yard dash son; 2, Ross Thompson; 3, Crawford, Times 60 sec. Running Broad —> George son; 2, Ross Thompson; 3, Crawford. Distance 18’ 7 1(2”. Running High — 1, Norman Hast­ ings; 2, George Johnson; 3, Ken Crawford. Height 4’ 11". Shot Put — 1, Ross Thompson; 2, Ken Crawford; 3, George Johnson, Distance 28’ 7”, Standing Broad — 1, Ross Thomp­ son; 2, George Johnson; 3, Ken Crawford. Distance 8’ 6". Pole Vault — 1, George Johnson; 2, Ken Crawford. Height 8’ 6”. Hop, Step and Jump —< 1, Kenneth" Crawford; 2, George Johnson; 3, Ross Thompson. Distance 34’ 6 3(4". Junior — 100 yards — 1, Harry Wettlaufer; 2, Robert Chittick; 3, Norman Hig­ gins, Time 11 2(5 sec, 220 yards -— Harry Wettlaufer; 2, Jim Coulter; 3, Norman Higgins. Time 27 3(5 sec. Running Broad — Harry Wettlauf­ er; 2, Norman Higgins; 3, Jim Coul­ ter. Distance 14’ 10”. Running High — 1, Bill McClen- aghan; 2, Harry Wettlaufer; 3, Rob­ ert Chittick. Height 4' 7”, Shot Put — 1, Harry Wettlaufer; 2, Bill McClenaghan; 3, Robert Chittick. Distance 29’ 3”. Standing Broad — 1", Harry Wett­ laufer; 2, Norman Higgins; 3, Don­ ald Hastie. Distance 7’ 9 1|2”. Pole Vault — 1, Harry Wettlaufer; 2, Donald Hastie. Height 8’. Hop, Step and Jump — 1, Harry Wettlaufer; 2, Norman Higgins; 3, Bill McClenaghan. Distance 3(4”. Ross Thompson; 3, Times 24 3(5 sec. 1, George John- Ken John- Ken 28’ 11 Subscription Rate — One Year $2.00 Six months, $1.00 in advance To U. S. A., $2.50 per year. Foreign rate, $3.00 per year. Advertising rates on application. 2, J. sec. 2> J. CHAMPS DECIDED AT SCHOOL MEET Continued from page one Boys’ Events Senior — 100 yard dash — 1, Jack Bowers; 2, Jack Bateson; 3, Richard Irwin. Time 10 4(5 sec. 220 yard dash — 1, Jack Bowers; 2, Richard Irwin; 3, Jack Bateson. Time 24 5(10 sec. 440 yard dash — 1, Jack Bowers; 2, Richard Irwin. Time 63 1(5 sec. Running Broad — 1, Jack Bowers; 2, Harry Posliff; 3, Bill Burgman. Distance 16’ 6”. Runing High — 1, Kenneth Jack- son; 2, Harry Posliff; 3, Jack Bate­ son. Height 5’ 3". Shot Put — 1, Harry Posliff; 2, Richard Irwin; 3, Jack Bowers. Dis­ tance 29’. Standing Broad — 1, Jack Bowers; 2, Richard Irwin; 3, Jack Bateson. Distance 8’ 8”. P, P. Girls’ Events Senior *— • „ 100 yards — 1, I. Harrison; Welwood; 3, M. J. Preston. 14 150 yards — 1, I. Harrison; Welwood; 3, J. Irwin. 23 1(5 sec. Softball Throw — 1, J. Welwood; 2, B. Rae; 3, V. Currie. Basketball Throw — 1, R. Nethery; 2, B. Rae; 3, V. Currie. Running Broad — 1, B. Rae; 2, Parker; 3, J. Irwin. 13’ 2 1|2”. Running High — 1,- B. Rae; 2, Parker; 3, J. Irwin. 4’ 2”. Hurdles — 1, B. Rae; 2, J. Irwin, 13 3(5 sec. Standing Broad Jump — 1, J. Ir­ win; 2, B. Rae; 3, J. Welwood. 7’ 1(2”. Intermediate — 100 yards ■— 1, B. Gannett; 2, E. Wilson; 3, M. McLaughlin. 13 3(5 sec, 75 yards — 1, E. Wilson; 2, M. Mc­ Laughlin; 3, B. Gannett. 10 1(5 sec. Softball Throw — 1, D. Finlay; 2, L. Collar; 3, iM. Tervit. Basketball Throw — 1, M. Connell; 2, K. Willits; 3, B, Gannett. Running Broad *— 1, M. Connell; 2, M. McLaughlin; 3, M. Tervit. 14’ 3”. Running High — 1, H, Walker; 2, E. Wilson; 3, M. McLaughlin. 4’ 3”. Hurdles — 1, H. Walker; 2, M. Mc­ Laughlin; 3, M. Connell. 14 sec, Standing Broad — 1, M. Connell; Cold Dip fol- skins which blanching, by CHOOSE THE RIGHT TIRE • We have the exactly right Goodyear to suit your driving needs and yeur purse, Drive in and choose the tires you need , • . we’ll give you quick, efficient service. See us today! GOODYEAR G-100 ‘Comprei- sion” tread gives MORE MILES with safety. Built for long life. GOODYEAR R-1 Big mileage at low cost with safety. A husky built for service GOODYEAR SPEEDWAY A low cost tire with a long- wearing, non­ skid tread. Built to give economical service. SUPERIOR SERVICE STATION (G. W. Armstrong, Props) Wingham, Ont. Phone 174W 2, H. Walker; 3, M. Tervit. 6’ 7 1(2”, Junior — 100 yards — 1, D. Buchanan; 2, P. Thompson; 3, N. Brown. 13 3J5 sec, 75 yards — 1, D. Buchanan; 2, D. Wade; 3, G, Hinston. 10 1(5 sec. Softball Throw ~ 1, G. Parker; 2, E. Jenkins; 3, N. Brown. Basketball Throw — 1,- A. Van- Wyck; 2, D. Bolye; 3, H. Thompson. Running Broad — 1, D. Buchanan; 2, N. Brown; 3; G. Hingston. 12’ 9 1|2”. Running High — 1, D. Buchanan; 2, N. Brown; 3, G. Hingston, 4’ 4”. Hurdles — 1, D. Buchanan; 2, N. ■Brown. 14 sec. Standing Broad — 1, D. Buchanan; 2, A. VanWyck; 3, N. Brown. 7’ 6’’. Relay Races - Inter-Form 1, Form IV, I. Harrison, I. Lamb, M. McLaughlin, J. Irwin. 43 3(5 sec. 2, Form III, A. VanWyck, M. Con­ nell, B. Gannett, E. Wilson. 3, Form IA, B. Anderson, G. Parker, M. Fal­ coner, M. Fitzpatrick. CANNING GREENS AND VEGETABLES By Mrs. R. J. Deachman (This is the second of a series of articles by with Home Mrs. Deachman dealing Canning — The Editor) fresh vegetables. Spoil- ter which is later arrested in the Cold Dip. 4, To reduce the bulk in order to ensure a full pack, The reasons for the lowing Blanching are: 1. To separate the were loosened in the hardening the pulp under them, 2. To arrest the flow of <?olor mat­ ter which blanching started. This en­ sures the liquor in the jars being clear and enhances the appearance of the product, (an important point for ex­ hibition purposes). 3. To make the product easy to handle while packing the jars. Vegetables canned in glass should either be stored in the dark or have jars wrapped in paper to preserve their eolor. When placing jars in the sterilizer the tops must be left a little loose. The steam which collects inside the jars must have a way to escape. With screw-topped jars, screw the tops un­ til they catch but are not absolutely tight. Do not give them the last turn. If using jars with wire springs which clasp over a glass top, leave the lower side spring up until sterilizing per­ iod is finished. The process of vegetable canning be divided into five parts as fol- Cleaning the vegetables. Blanching and Cold Dipping. Packing the jars. Sterilizing the filled jars in the partially tighten tops — hour, Tighten tops and' Pumpkin and Squash for Cut in- Wingham Utilities Commission Phone 156 Wingham HYDRO LAMPS The Leaf Life Lampe* guaranteed, Use only ed, unsound vegetables are not res­ tored by cooking. Scalding and Blanching are two different terms in canning, and each has a definite purpose to perform.. Scalding refers to a much shorter term of preliminary heating, and is chiefly used to loosen skins, while Blanching signifies a much longer -period of quick cooking either in boil­ ing water or with live steam, Arid has Other important functions as herein explained. " 1 Blanching (or parboiling) means to pour boiling water over the product to be canned and continue to keep boiling for the time specified for each vegetable. Cold Dipping means to plunge the product into cold water and out again immediately. The Cold Dip always follows Blanching. Sterilizin Period refers to the time the filled jars are kept at boiling point in the boiler (or sterilizing vat). To Sterilize means to boil for a period sufficient to destroy all bac­ teria, spores, molds, yeasts etc. which may be in the product or on the in­ side of the jars, and which, if not de­ stroyed, would cause canned products to decay. Sealing means' to close the mouth of the jars so effectively that no fur­ ther bacteria cart Cahned products, secured with jars rubbers and tops, Cartners will do well to understand the lull value of the Blanching and Cold Dipping process. The reasons for Blanching are; 1. To loosen skins so that they may be removed without Injury to the pulp. 2. To eliminate. objectionable acids and strong flavors in vegetables. 3. To start the flow of color mat- cuter the sterilized This can Drily be fitted with perfect may low: 1, ’ 2, 3, boiler. 5. Sealing tight at close of steriliz­ ing period. On no account must jars be open­ ed after sterilizing period. The tini­ est bubble of unsterilized air is suf­ ficient to cause a whole jar to decay. If the product has shrunk or some of the water escaped in steam, it will not hurt the canned goods. The space left is a sterilized vacuum. Carrots and Parsnips — Blanch 5 minutes in boiling water and cold dip them. Remove skins with a veget­ able brush. If the , vegetables are large it may require a longer period of blanching to properly loosen the skins. Pack whole, sliced or in sec­ tions. Add 1 level teaspoon salt and boiling water to fill jars. Put on rub­ bers and tops and partially tighten tops. Sterilize for l¥s hours. Tight­ en tops and remove from boiler. Beets — Tender young beets will blanch in 5 to 10 minutes. Blanch until skins wilt slip. Cold Dip them. Remove skins and stems. Pack whole, sliced or in sections. Add 1 level tea­ spoon salt and boiling water to fill jars. Put on rubbers and tops and partially tighten tops. Sterilize 1XZ‘ hours and be sure to store in the dark to preserve their beautiful coloring. Turnips — Slice or cut in sections. Peel, blanch 10 minutes in boiling water and cold dip them. Pack close­ ly in jars adding 1‘level teaspoon salt to each quart and boiling water suf­ ficient to fill jars. Put on rubbers and tops and partially tighten tops. Put jars in boiler and sterilize lYa hours. Tighten tops and remove from boiler. Cabbage, Cauliflower, Swiss Chard, Brussels Sprouts — Soak in slightly salted water for half an hour to im­ prove the flavor. Blanch 10 to 15 minutes to reduce the bulk. Drain and cold dip. Cut as for table use and pack into jars, adding 1 level teaspoon salt and boiling Water to fill jars. Sterilize IV2 hours. Tighten tops and remove. Canning Greens, — There are 28 varieties of cultivated and wild greens that are edible. The principal ones arc: Swiss Chard, Kale, Spinach, Beet Tops, Chinese Greens, French En­ dive, Cabbage Sprouts, Turnip tops, New Zealand .Spinach, Asparagus, Cultivated Dandelion, Mustard, Pep­ per Cress, Lambs’ Quarters, Poke­ weed, etc. Greens contain a high percentage of water. Spinach is a fair sample of greens and has a water content of 92 per cent. Because of this high per­ centage of water, greens should never be prepared by boiling in water — Live steam cooks just as -readily, and will not destroy flavors and drive off the volatile oils which are desirable to preserve. z Pick over thoroughly, wash out all grit from the leaves and sprouts. Blanch in a steamer for 20 minutes in order to reduce bulk, and make pos­ sible a full pack. Chop and season to taste, adding a little chipped beef, a slice of bacon, ot a little olive oil if desired. Pack in sterilized jars, adding a little boiling water to fill crevices and 1 level teaspoon salt to each quart. Put on rabbets and tops arid partially tighten tops, Place in the boiler and sterilize for hours. Tighten tops and remove. Canning Celery * Wash and cut into coriventient pieces, Using leaves also if desired for soups. Blanch for 20 minutes in boiling water to reduce bulk. Drain, cold dip and pack In sterilized Jars, adding boiling water and one level teaspoon salt to each quart, But on rubbers and tops and partially tighten tops, amt sterilise 1U hours, Tighten tops and remove. If. used for cream soups use the water may'be protected by cutting out or, in the jars when making the white sauce. Canning Pumpkin and Squash for Pie Filling — Pare core and cut up. Boil for 30 minutes, drain and mash to a pulp, To each quart add 1 cup Of sugar and 1 teaspoon salt. Pack in sterilized jars. Put on rubbers and tops and sterilize 1 store. Canning Frying, Baking, Creaming to small uniform cubes, Blanch ten minutes and cold dip them. Pack in­ to sterilized jars adding 1 level tea­ spoon salt and boiling water to com­ pletely fill. Put on rubbers and tops and partially tighten tops. Sterilize 1 hour. Tighten tops and store. Canning Egg Plant — Slice cross­ wise and .peel the fruit. Blanch two minutes in salted boiling water, using 1 tablespoon salt to each quart of water. Drain and cold dip. Pack in sterilized jars filling up jars with boil­ ing water. Add 1 level teaspoon salt to each quart. Put on rubbers and tops and partially tighten tops. Ster­ ilize 1 nottr. Tighten tops and store. Canning Sweet Peppers — Use ei­ ther the red or green peppers. Bake in the oven until skins will peel off. Then remove the skins and pack the peppers solid in jars add 1 level tea­ spoon salt to each pint, and boiling water to completely fill the jars. Ster­ ilize lVs hours. Tighten tops and store. ------------------- FALL WEBWORM DOES LITTLE INJURY otherwise removing the nests in ear­ ly August when the caterpillars are Still small. The’colonies may also be destroyed by burning them with an . improvised torch on the end of a long pole, Arsenical sprays give good con­ trol, especially when applied early in the season when the webs are first noticed on the trees. __________________________t | REMEDY FOR DEFICIENT DIET Speeches delievered before the Pa­ cific Science Congress hint that the day when we shall take our food in small pellets or in small gulps of li­ quid is not far off. Scientists now ad­ vocate treatment of foods in a way which will give low income families a proper diet. Reports reveal the average diet of the low income group is deficient in calcium, iron and some of vthe vita­ mins. Students of the subject suggest that the lacking materials be added artificially to the mainstays of those diets. Dr. H. H. Mitchell of the Uni- versitp of Illinois suggested that the white bread, sugar and meat diet of low income families should be ‘’spik­ ed” with substances necessary for health. He said this might be done by "salting” the dough with calcium or by increasing in. the bread recipe the quantity of milk solids which are high in calcium content: Dr. Frederick Tisdall, of the Uni­ versity of Toronto, said that some Toronto bakeries have this under con­ sideration. C. C. Clark, Professor of materia medica in the Ontario College of Pharmacy, points. out that synthetic­ ally produced vitamins present poss­ ibilities for mass production and dis­ tribution of vitamins on a scale which could raise to normal the nutrition standard of the whole nation. The gossamer-tents which have re­ cently been seen on many elm, wil­ low and other hardwood, trees; also on lilac bushes in Ontario and Que­ bec are the work of an insect known as the fall webworm. According‘to the Forest .Insect Investigation Sec­ tion, Division of Entomology, Domin­ ion Department of Agriculture, little, if any permanent injury Is done to the trees by the insect, even if a consid­ erable amount of foliage is consum­ ed in late summer, as most of the feeding takes place shortly before the normal drop of the foliage. The perfect insect is a white moth which lays its eggs in clusters on the leaves In summer; the caterpillars which appear shortly afterwards feed on the foliage covering the' branches with extensive film webbing, giving the impression of overgrown cobwebs on the three. The caterpillars, when full-grown in September, are about 1% inches in length and are covered with long, silky grey hairs. Choice ornamental trees and shrubs ■iWho is your printer? Does he create for you the kind of printing that makes every sale a clos­ ed sale? Manufacturers, merch­ ants and buyers of print­ ing who realize ihe im- ■ We print attention­ compelling Booklets, Catalogues, Blotters, Tickets, Letterheads Ancl anything in direct sales material .,________ 8 portance of this co-oper- ■ atinn by their printer come to us for results. Let us work with you on ■ your next printed piece 88 and help you make it a ■ profitable sales-getting JJ investment. S 8 WINGHAMPHONE 34 QUEEN VISITS LONDON’S IMPORTANT SHIPPING CENTRE Besponsibility for the administra­ tion of London’s vastly important ocean shipping centre rests with the Bott of London Authority. Lastly marked for enemy air raiders by the Thames IRiver, London’s port and its safeguarding becomes doubly vital to the city’s wartime existence. The King and Queen shewed their reali­ sation of this when they visited the Pott of London Authority headquart* era. Thu Queen is seen chatting with officers of the merchant navy, when they went aboard a liner in port, pn these men Britain depends for getting food and other supplies past the to* man submarine barrier,