The Brussels Post, 1975-02-26, Page 13.MINUTES
OF OUR
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TODAY'S CHILD
BY HELEN ALLEN
A LOVABLE BOY
Donny is an engaging six-year-old, a gentle, lovable child who
loves other children.
His extreme fairness is because he is an Albino, a condition
attributable to lack of pigment in skin and hair ; so they are White.
His eyes are affected too - they are pink rather than blue or
brown and his vision is poor. Apart from this Donny's health is
good.
In his foster home, Donny plays well and happily with other
children but he if unhappy in the large group at kindergarten.
Physchologicai tests on Donny are not conclusive because of his
limited vision and his timidity in strange surroundings but he is
probably a slow learner. .
Donny needs a mother and father who will appreciate his
affectionate nature, will understand his eye problem and will
help hint to live as normal a life as possible
To inquire about adopting Denny, please Write to Today 'S
Child, Ministry of Community and Social Services, Box 888,
Station K, TorOrito M4P 2H2 For general adoption information
consult your local Children's Aid. Society:
Crooked teeth?
What to do about them
TODAY'S
HEALTH
a
This is the fourth in a series of
six articles on dental health
published in observance of Dental
Health Week.
My child's first permanent
teeth seem to be coming in
crooked. What would you suggest
be done at this time?
The first step is to understand
that malocclusion, the irregular
alignment of teeth or overlapping
bite, if left untreated, may lead to
deterioration of the teeth and
gums and to other disorders.
In many cases, no treatment is
required. The tooth comes in
crooked or rotated and corrects
itself with the normal muscle
movement of the tongue and
cheeks. However, it is important
to consult with the family, dentist
as early as possible as he is the
only one who can diagnose the
child's problem and decide on a
course of treatment.
Improper alignment of the
teeth may be hereditary or may
be caused by accidental or
environmental factors.trolonged
thumb sucking, mouth breathing
or the habit of biting the lips or
tongue may increase a tendency
to particular dental irregularity.
If a primary tooth is lost
prematurely, a neighboring tooth
may drift into the space, causing
problems when the permanent
teeth erupt.
Whatever the problem,
however, your dentist can be of
help. He may replace a missing
tooth with a space maintainer, a
device that keeps the teeth from
shifting into empty spaces and
saving room for the permanent
teeth.
If a permanent tooth is ready to
erupt, but there is no room for it,
the tooth may come in crooked
and push other teeth out of line.
For this reason; the dentist may
have to extract the primary tooth.
The dentist may also
recommend that you consult an
orthodontist, a specialist in
I( (Keith L. Priests - Estension
Horticulturist)
Modern houses with heated
basements are not suitable for
storing vegetables and some
system of controlling temperature
and humidity is needed. Building
your own storage room is not
difficult and would be a useful
winter project.
Hero, are some suggestions on
construction:f
Select a location in the
basement along an outside wall.
You will need a window or an
opening in the outside wall to
ventilate and to cool the storage.
if you can make use of a corner,
two of your walls are already
built. A storage 6 by 6 or 5 by 8
feet will Mild a surprising amount
of produce.
Construct the walls with 2 by
4-inch studs, sheathing on either
side and 3-inch insulation batts
correcting deformities of the teeth
and jaws.
However, good preventive
dental care should start early.
Regular dental visits, beginning
when a child is about 2 years of
age or when all his primary teeth
have erupted, will help the
dentist foresee and correct future
problems.
between the studs. If there is a
vapor barrier strip on the
insulation it should face the
outside of the stud walls. Another
method is to use 2 inches of
polystyrene held in place on the
inside with a strip of wood, rather
than using sheathing on the inner
side of the stud wall.
Don't forget to insulate the
ceiling. The basement foundation
wall should also be insulated on
the inside, down to 2 or 3 feet
below the outside grade level, or
bank up earth on the outside of
the wall.,,
A door , framed with 2 by
2-inch material, can be fitted in
one of the constructed walls. Each
side can be faced with sheathing
and the center filled with
insulation. The door should be
fit ted tightly and secured with a
latch that holds it firmly closed. •
A cement floor should be
poured with a raised edge to hold
water to maintain the humidity. „
The easiest way to cool down
the produce is to open the window
(now enclosed in the storage
room) as long as necessary to
lower the temperature.The
window should be screened to
keep out insects and covered to
keep out the light.
A better, more controllable
method of cooling is to replace the
window with a wooden duct
arrangement. Cold air should
enter by 'a wooden duct which
extends down the wall toward the
floor. Warm' air near the ceiling
can exit via a short duct leading
through the window or opening to
the outside. Both of these
openings should have an
adjustable cover to control the
flow of air. Screening the outside
end will keep out insects.
Shelves or bins can be added to
suit your needs.
The operation of the storage
involves opening the ventilators
when outside air is colder than
the storage temperature. The
length of . time involved will
depend on the ventilation and on
how cold it, is outside. Close the
ventilators if the outside
temperature rises above the
storage temperature.The use of
a good thermometer bung near
the stored produce will greatly
help.
The humidity can be kept
reasonably high by splashing
water on the cement floor to keep
it damp.
The finished storage does. not
have to be fancy; it's not expected
to win prizes, just store your
vegetables better. But to be
effective, it needs your help' in
controlling terriperature and
humidity.
For old recipes
Many of the old-time recipes
and culinary crafts are finding
their way back into our modern
kitchens. Out of necessity,' most
homemakers of the past made a
point of using every bit of food
that came their way. One of these
foods was fat from pork, chicken
or beef. With prices of all food
staples rising including those of
fats and oils, it may become
necessary for us also to use all
available fats to advantage and
not allow a scrap to go to waste.
Rendering is the method used
to extract raw fat from meat. The
best results are obtained where
the excess fat is removed from the
meat before it is cooked. Scrape
and wipeAhe raw fat with a clean
damp cloth. Be sure to.remove all
the lean meat from it as it will
spoil quickly. Cut the fat into
small pieces or put it through a
food chopper, using a fairly
coarse blade. ,Melt the fat in top
of a double boiler or use a heavy
iron pot over moderate heat. If
you are Using a heavy pot, use 1/2
cup hot water with each pound of
fat and cook until the water has
evaporated and the fat is free
from bubbling and is clear .
, Rendered fats should be stored in
!tightly covered crocks', tin
containers or opaque jars and
refrigerated.
"Clarifying" is the method
used to retnove food particles
from cooked fats. You need only
clarify fats which are to be used in
baking. Heat equal quantities of
THE BRUSSELS POST,
fat and water together for 10
minutes. Strain through a double
thickness of cheesecloth and let
cool. When cold, remove the cake
of fat and scrape off any sediment
adhering to the- bottom.
Rendered beef fat is only
suitable for panfrying whereas
rendered and or clarified bacon,
,chicken and sausage fat are
suitable for making low-fat baked
goods such as muffins, biscuits,
pancakes and popovers. Pork fat
may be used in making pastry for
meat pies or sausage rolls.
For 1 cup butter, substitute 1
cup pork fat or 7/8 cup chicken
lat. X OU should double the salt
with the chicken fat. For 1 cup
lard or shortening substitute 7/8
cup pork fat or 7 /8 cup chicken
fat.
Smiles
"Are you the barber Who cut
my hair last time?" asked the
teenager. _
"It couldn't have been rue,"
replied the barber. "I've only
been here two months."
"This clock I brought from you
loses 15 Minutes every hour,"
compalined the irate ctistOmer,
"Didn't you see the 25 percent
Off sign When you bought it?"
asked the store owner.
FEBRUARY 26 1975 13 '1
Want vegetable storage?
Build your own
(Today's Health is' provided to
weekly newspapers by the
Ontario Ministry of Health)
by David Woods
According to Dr. James Baillie,
a physician who has spent 25
years as medical director of a
large company, occupational
health is a medical service
designed to provide employees
with a means of staying .in good
health.
Dr. Baillie, who now runs a
consultancy in occupational
health, considers one of the best
places to practise preventive
medicine in an industrial society
is in industry - on the job.
Why? Well, in the old days,
company physicians looked after
the company's interests first;
today, their first concern is the
employee. Together with
occupational health nurses --;
whom Dr. Baillie describes as the
"backbone of the system" -- the
*industrial or company physician
provides a comprehensive and
appropriate periodic medical
examination. This examination is
appropriate in the sense that it
takes into account the age, health
status and occupation of the
patient.
To his original function of
ensuring safety standards in
factories and other places of
work, the occupational health
physician has added counselling
in such areas as diet, dental care,
immunization, blood pressure
and exercise. The idea is that a
healthy employee is a more
effective individual -- both from a
personal point of view and the
employer's.
The Ontario Medical
Association's section on
occupational health currently has
some 350 members, all of whom
are either in full or part-time
How to render fat
company practice. •
Dr. Baillie, a former chairman
of that section, points out that' "1 •
these physicians do not replace,
but work with the family doctor. ,
In other words, if the occupational ,
health physician discovers than ,1
employee
an emplo
will
be treatment,yweeneedsreferredtoh
the
family doctor.
Occupational health specialists ;1 '
also give prospective employees a
medical examination before they
start work in a larger company.
Not, though, with the idea of
passing or failing them on
medical grounds, but• more with
the intention of not putting round
pegs in square holes: for
example, by discouraging the
obese from jobs requiring great
agility.
So, while the company doctor is
concerned about health, standards
in a place of work (such matters
as safety, noise pollution,
chemical and dust hazards,
working space and conditions), he
also implements regulations such
as those. requiring chest x-rays for
employees who work with food.
But more and more; . the
occupational health physician is
seeking to avoid ,the need for'
disease-care by practising
preventive medicine. This makes
more sense in personal and
economic terms. /Nls just one
example, consider alcoholism •
which in Ontario leads to a loss of
14 million man-hours per year.
That problem, like many
others, shows up first in a work
context where the occupational
health specialist will see it more
readily -- and can take i1
appropriate action to catch it in it
time.
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