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The Brussels Post, 1955-05-11, Page 3ARNEL, THE NEWEST OF MAN-MADE FIBRES, has been woven into this yellow-ilannel afternoon dress. The tunic top features standaway !neckline finished with an organza bow. The slim skirt has a back for walking ease: This dress was shown at the , "Panorama of Canadian Fabric and Fashion" April 21 to 23 at the Montreal Mount Royal Hotel. The event was sponsored by the entire Canadian textile industry, 11111111111111ill ii111111051 MINIM kezete efeei Ssssei: Si " AIM 21111 II WIWI 111111611111 111111111111111111a 111111 imm NI PP twitikysm 111 MnWM4d MIMS RUM 4 MUM P..oint,s, To ghee* Wheri„Puying Meat. shed-Collecting Shell•collecting is our of the oldest ci' natural history lieb- -Wm This active sport has been enjoyed by peoples from the earliest days of revel-40, history, and from necklaces and other adornments 'found with ancient Inchon burials we known that beVelennttySa ovfagsbe;ellrilsen appreciated the A century ago the sport was so firmly established that regulat% auctions were held in the larger cities, and ardent colleetors came from near and far to ;bid on the choice and colorful shells, while scores of dealers made comfor- table livings supplying the de- Mand for rare and unusual. specimens, The hobby, long der- mant, appears to be reviving- considerably of late, and while it may never approach the pop., ularity it enjoyed in its heyday, it still offers much to the de- vottee. It is a healthy,„ outdoor pursuit, and a collection, prOper- ly arranged makes an extremely interesting end colorful display, Our butterflies an& moths are, considered the last word in bril- liancy of colors and delicacy-of shades, but they find worthy rivals in many of the tropical mollusks. A collection is quite perman- ent, as, the shells do not lose theireolors readily, are not sub- ject to decay, and are not at- tacked by injurious insects. Many of our leading naturalists acquired' a taste for the pursuit of natural hist6ry, when but youths,' in. collecting and study- ing shells.--Freen "A Field Guide to the ShellS of Our Atlantic Coasts," by Percy A, Morris, Barclay Warren, If.A„, It. Barclay Warren, 0,4%.,, Uzziall's Strength and Valium 2 chronicles 26:3-5, 16'214, Memory Selection: The Lord In hie, holy temple; let all the earth keep silente before Alms Habakkuk 2:20. TAziall ascended the throne Of Judah at the age of sixteen. 1-10 continued as.monarch for fifty- two years though for a consid- erable period Jotham was the real ruler* The length, of his reign, was.exceeded only by that of. Manasseh, a later king of Judah. Uzziah "did that which was right in the sight Of the Lord, and he sought God in the days of Zechariah, Iiho had under- standing in the visions of God; and as long as he sought the Lord, God made him to pros- per," He overthrew his enemies and strengthened his defenses. The record of the things that were done in Judah sounds al- most like a list of the things we do today — buildings, roads, wells, farms, flocks, crops — all On the way to improvement and prosperity. But "it takes a lifetime for a man to go right, for a man can go wrong in a day." "When he was strong, his heart was lifted up to his destruction; for '.`e transgressed against the Lord his. God, and went into the tem- ple of the Lord to burn incense upon the altar of incense." When the priests opposed him he be- came angry. Then God smote him with leprosy and he hasted to leave the temple. The rest of his days he spent in a separate house. Success, is Often more dang- erous than adversity. Men are prone• to become lifted up in pride and forget God. "Pride goeth before destruction and a haughty spirit before a fall," Proverbs 16:18. How many have fallen! Uzziah's spirit is still sinful. though the particular deed would not have the same sig- nificance today. Since the rend- ing of the veil at the time for Jesus' death the way .into the immediate presence of God is open to all. "Having therefore, brethren, boldness to enter into the holiest , by the blood of Jesus, by a new and living way —let us draw near with a true heart in full assurance of faith," Hebrews 10:19-22, Self-service meat department in 41 per cent less time than she spends at one with butchers in attendance. Sensitive or timid souls sometimes prefer self- service simply because it allows them to choose without embar- rassment the cheaper but highly nutritious cuts when they have over-spent their housekeeping budgets on other victuals. Saw W01.44 YOU score at a meat-judging contest? If you're about average among Canadian h.ousewives, you buy close to 000 pounds of meat a year. And if you shop at self-service counters, you are judging meat several times a week. All this experience should make you something of an authority, But if you are doubtful, here are some pointers. When buying beef, choose cuts that are a deep rather than a bright red, Be sure the texture is. velvety smooth, not wet and shiny. The fat shOuld be thick, white and hard—never yellow or a creamy .shade. Scrutinize the bone, too. It should be pink With a soft-looking covering, If it's a rolled roast for Sunday dinner, the lean should be well marbled with veins of fat, An Important point to remember about self-service red meats, is that they must all be packaged when the appetizing color is at its brightest, This is from 15 to 30 minutes after they have been cut and exposed to the air. So, that deep red color is a fairly accurate guide. The only difference between prepackaged dots and meat Old at service counters is in the -trimming, Usually ready-wrap- ped cuts are trimmed a little closer, „Tranparent wrapping materials such as cellulose film reveal, meat in its true quality and color. They are the shop- per's iovitation to pick up the cuts and examine them closely. Color again is the key to pork, A pink color means fresh meat, But check the fat and texture, too. Pork fat is a reliable indi- cator of the meat's flavor' and tenderness, It should be thick, white and wax-like. at which is yellow, thin or soft looking is not characteristic of first-grade pork. The lean portion should be fine in texture. Veal is also bought by color, but the shade is more dificult to describe. Some authorities re- fer to it as a creamy beige-pink. Don't be tempted by veal which is too red or :coarse-grained. As a rule, this kind of meat has very little fat, but what there is should be delicate and clear, white. The color key to ,the best lamb is a medium rose. The lean is a lighter shade than beef and, shbuld never be a dull or a muddy red. The texture is fine and ' smooth and the fat very white, thick and hard, As the seasbn progresses lambs grow larger. SO the biggest chops and leg's are not always the tastiest. • A leg of iamb shouldn't weigh any More than seVen pounds, General darkening of un- cooked meat is usually caused by insufficient oxygen, resulting, in gradual evaporation of the juices and shrinkage. Special "Celophane.>films have "been deVeloped to retard dehydra- tion by permitting the proper transmission of oxygen. Beef, pork, 'veal and lamb packaged in these films will maintain their freth color up to 48 hours' when kept at a temperature hovering around 32 degrees Fahrenheit. Any spotty discoloration which might occasionally be found can usually be attributed to foreign matter or the presence* of bone dust or unsanitary handling of Meat. However, since prepack aged meats are bought or re- jected on appearance alone, re- liable butchers are alert to the critical importance of careful and sanitary handling, Actual •time-studies reveal that a shopper can go through .a Upsidedown to Prevent Peoong ©S3 SOO (Qv wea Dip ®V210 S .LV5 05012 9 a0d condom 31 1(9111121 1530 giSlIg 3i s3 stilt] 0 H V a via dallare 0 d ounvo Vgd IgE0 la 50VD 075 giginlp sen pep °MIN 031Q Vjg cnial OWs A Screwball Whose GoofineSs Paid Off During their basernall careers Carl Hubbell threw a screwball and Al Schact was a, screwball. The difference, slight as it may be, is set forth in Prof. Schact's new book, "My Own Particular Screwball." T h e victimized • publishers, Doubleday & Co., describe Al's supreme literary effort as "an informal autobiography." That only half covers the subject. The book - is--the, story of a lifetime iris :baseball Spent as only Al SchaCt:could spend it and told as only Al Schact could put it doWn:. "e'Before he became a world celebrated , restaurateur a n started eating his Own food, Al was a shrimpy sort' of guy. He Could pitch, but whenever he "seemed ready to move up in baseball: his size went against him. Once, this was in 1911 when he Wa§ pitching for Walton, N.Y., Al fcitind Out a Cincinnati Scout was on his trail. The men Was coming to. see Schact pitch against a team of Cuban All- Stars. Al took what to him were the necessary, precautions. Schad's bird legs disappeared under 'two paiis Of 'the heaviest Stockings 'their owner : Could find. Al- though the day; was blistering ,hot, Al went out to 'the pitching mound nattily attired in two sweatshirts, sliding pads, , .and anything else he could find. Thus equipped Al ballooned from his normal 132 pounds :to a seemingly "Strapping' 150. The Cincinnati Reds promptly sent far him. HdiVeirer, manager Clark Griffith - was not so .gul- jihle as. his.,scout. had 'been. Tak- '.ing , one look , the scrawny specimen who showed ,up in- -iroduCing hiniself as "Schact the pitcher;' G r if f immediately farmed him out for fattening. This was probably the only `time in baseball history a pro- 'rnising, rookie had been sent to the minors . to gain weight ,and not exoerience. Before he became wealthy and famous as a elowh.prince, Al was -quite a pitcher; good enough to strike out Babe Ruth and .good„ enough to with his share of , genies in the American League, And did you know Schadt was part of the $250,000 • deal that sent Joe Cronin from the Senators to-the Boston Red Sox? Even when be was down Al rarely lost the Schaaf sense of humor. Pitching for Jersey City, Al was being hit hard this par- ticular day. Finally, when Buf- falo had loaded the bases against him for what seemed like 'the 16th time, Al paused and faced the ,jeering stands. "Ladies and gentlemen," he intoned dramatically, "You will notice there are three men on base. I will shoW you how to get out Of this ticile. I thank you." The better, getting into the. spirit of things, knocked Al's next pitch out,of the lot for a rand' 'slam heme tee. Scheid was equal `to the occasion. "Polka," he addreseed the stand us "T always keep thy *Ord. The bases are now empty.. I ain out of that bole." They rewarded' hint with a ' standing ovation. they will be dug under right in the garden and immediately. This material will add loose bulk to any soil, making light sand more retentive of Moisture, and loosening' up' clay and making it more friable or easier to culti- vate. From a Little 'Space It is simply astounding the amount of vegetables that can be produced from • a little plot ten to twenty feet each way. And not only is big Volume possible 'but there'oiS another •advantage and that is' high -quality- vege- tables • ready .for .salad or pot right at the door. It is usually p o s s b 1 e to buy vegetables 'Cheaply in this country' during the summer 'months, but no, mat- 'ter how close the corner fruit store is, it is just impossible to get, certain things that compare in freshness with those harvested from our own garden. Take peas or corn, or lettuce 'Or radish, all these .vegetables quickly lose their freshness. In a few hours, and in the city we are lucky to get vegetables less than 24 hours old, they start 10"dry out and get tough. Their natural sugars turn to starch and despite water and special wrappings they lose ' crispness. And 'as for vitamins, it is a well known fact that they are among' 'the most perishable things known to man. For a Real ShoW On analyzing the results, it was revealed that the operator required only 6g minutes and 354.steps per cow per day to do the summer chores. A similar study during the. winter months showed. that 141,4 minutes and 636 steps were needed per cow per day to do the chores. The farmer was not satisfied, so with a very few minor alterations at little ekpense, increased his labor efficiency to the extent mentioned, and still: maintained the high quality of milk that had always been produced. * * * Changes, in chore routine such as those tried by this dairy farmer can be made on any farm. Usually it requires only a questioning attitude towards every part of the, routine dand recognition of the need fer„ A Change. For •-further informs- tido on this subject write to the Information Service, Canada' Department of Agriculture in Ottawa and request Publication 913—Labor Analysis of Dairy Barn Chores. As areas beeeine more densely populated adequate sources of Water for hoUseheld slid indus. trial purposes must be found. Unfortunately many of our• rivers have bee0ifie contaminat- ed by wastes from household and industrial waste water. As it is often necessary to use water from such sources it must first be made safe, otherwise disease such as typhoid may be spread in the water supply. Suspended material may be removed by settling and filtra- tion, Settling is carried out in large tanks or reservoirs, the coarser material, mud, sand, etc., being allowed to settle out, Fine suspended or colloidal ma- terial may be precipitated by the addition of aluminum salts, after which the water may be passed through beds of sand which act as filters in removing the finer material. These treat- ments are necessary in areas where the available water con- tains suspended material, In regions fortunate enough to have a source of clear water, free from suspended material, such treatment is not needed. * The final treatment whether the water is naturally clear, or clarified by artificial means, is chlorination. Chlorine is a heaVy greenish yellow gas having the property of forming hypochlorous acid when dissolved in water. This substance is very active chemi- cally, reacting with organic ma- terial in water and having a germicidal effect on any bac- teria present. * et. In practice, liquid chlorine is metered into the water supply after chemical tests have deter- mined the amount necessary. The concentration of chlorine is estimated in parts of chlorine per million parts of water. A slight excess of chlorine or "re- sidual" is allowed, usually about % part per million. * * * Attempts on the part of pub- health authorities to imple- ment ellerination of water; aup- plies usually meet with opposi- tion from various segments of the public. Since the arguments against chlorination are usually based on faulty premises, it:may be interesting to discuss them. The most common statement "chlorine is poisonous, 'there- fore it should, not be used" is apparently based on the fact that elemental chlorine is an irritant gas, and will if inhaled, have serious effects on, the lungs. However, chlorine does net appear in drinking water in the gaseous state..'-Being a very active element it combines read- ily with organic and other ma- terials present in water. In this form it is no longer a gas, nor is it ,an irritant in the concert tration normally'used, measured in parts of ,chlorine per million ,of water. In the combined state, chlorine in water is no more toxic, than is table salt, another ehlerineeompound, of which 'the average individual uses consid- erable amounts. * ' The unpleasant flaYour said to result from chlorination is oddly enough due. to the use of insuf- ficient chlorine in the treatment of material' present,,-a sufficient. excess must be added to give a "residual" of chlorine. Other- wise the chlor phenols formed by reaction of chlorine with organic material will persist, causing unpleasant flavours. OPTIMISTIC Two friends who hadn't niet for some time bumped into each other 'unexpectedly. "And how's business?" asked one:. "Didn't you hear?" was the. reply. "I lost the lot last year. The place was burned down and I wasn't insured." "Too bad,' commiserated' his friend. "But how's the wife?" "Dead," was the mournful, re- ply. "Koocked down by a bus' "Oh, I'm sorry—what about the family?" "Too bad! ,The .boy has landed - himself in prison." "Well,' said the friend, trying to sound cheerful, "and how are yoU doing yourself?" "Oh, came the breezy reply., "I've got a new line. I sell lucky charms," Save it and Dig it in One of the very best substi- tutes fOr manure is humus, whiCh is simply a fancy name for" any vegetable refuse, grass clippings, weeds;. straw or even clean garbage„which has been 'mixed or, covered with soil, piled in a corner, watered occasional- ly and allowed to .'decompose. This, process is called composting and every experienced gardener will have a compost heap hidden away at the back of the garden where this decomposing or rot- ting does on. The process is hastened by an occasional soak- ing with the hose and also with some of the special bacteria pre- parations available at any seed Store. To 'the compost heap we can also add some chemical ler- tilizer i onixing this well• with the rotted humus. The careful gardener will not waste anything that will rot down. All weeds, either pulled or cut, any, grass clippings or leaves, are piled on the compost heap, or if we have not, such a thing, CROSSWORD PUZZLE 3,, Bargain 4, Table attendant 5., Shiiibit. 1110M, 7. Abandon' 8. Search for food 34, !tubbed out 9. Macaw 35. Short-napped 10. Shred of cloth fabric 11. Palm leaf 36. Globe 19, Monkey 37.' Hite 21. (Mend sea god 38. Jury lisle 24, Footless - 39. Harem room animal 44, Gaming cube, 25, Recent 45. Cupid 26. Son of Seth 46. Botch 27, Preen -water 47, Edible reed HMI , 48. Lotter 38, Wolfhound 49. Employ 29, Engrossed 51, OrPt1 TA ACROSS 1, Undeveloped f16•Wer 4. Magician's stick 2, Card game 12: Before Opposite of aweittber 14, Spoken 15. 'ruritiSh' officer 16 Roman date 17. Miry 18, Tell' 20, Old nitMicia bob). By means of 23.. Treat 27, Challenger, 50. Surgical,. tenth 31. wills- 32. Aineri can Endlan Antics. 37. AL tersbnge 95,, EnStiare 41 BOY 42. Tiraber tree 43. wreath 47, to addition 9. Slave 52, Anger.. 51. Comfort 54, Bobbin' 55, variety Of lettuce Sr,. Old k 57: Crirradei 58. erg,t.4 i. Endiire 3, l'reS4 Anstvdr this page. For the average „hewer gar-. den, whether big or small, plant- ing in clumps is reebininetidect by those with exPeriende, This triearis, instead of Single plants or straight` roWg, set out a group of one variety and pees- itey eolcir, Where space is lim- ited this will Mean only two or three asters zinnias marigolds, baltein, and to oil, in one clump or group, then something and so on until the whole bed is planted. Generally the taller things go at the back, the nied- itint in the centre, and the little edging things like lobelia, (Os. slum, , dwarf zinnia's, tharigolds and so on, in the Ire/ht. But it IS Well not to be too partietilat Here and there we bring some of the. taller things fortVard, This all makes for informality Le ariat,, it we plan a. little, for don, tin tiotie blooni1 variety Of eel,: CAUTION AND HOW! - Swarming beet oh the yellOW "sector' Of an. El ,etittee traffic light efrit5lidsited uctiulienio' to everyone eipproadhin0. The bees Were ditratted by the right and built the (arroVe). The left "only when removed by' hand WO 0 cardboard briai. by Maitbn Short d Calipcitriei feirtnee who hoppenedid be pat:stria, 'vs ae 110( lo8M to ill effeets have been fettnd. to result from .absorption of; chlorine from drinking water, so there is rio cause fig fear in this regard. In summer ramps, farms 404 homes using well water or water from sources open to. OH., tornination, it is a wise .preeen, tion to chlorinate the .home sup- ply, This 1003; be accomplished by the addition ,of a few drops of any .commercial bypochldrite solution to each gallon of water* No flavour results, but the water is rendered safe, * * A saving .of 256 hours of labor and. 42 Mile§ of walking in a year, resulted from changes in chore routine on a dairy farm at a cost of less than ten dollars. This new routine saved almost one month a year in chore time, reports the .Edoneinics Division, Department of• Agriculture, Ot- tawa, after a study of labor costs. on over I,006„ , Ontario dairy farms. * In 1949 the owner of this dairy farm became a member of the Dairy Herd Improvement Association of Ontario. Shortly after receiving some literature on the time and motion tech- nique of studying 'dairy barn chores ,he decided to enlist' the help of a friend ,who was in sympathy._ with his aims. While the farmer went about his tasks in the 'usual manner his friend recorded the time required for all jobs performed and the dis- tance travelled, 4, 4, 4,