The Wingham Advance-Times, 1947-03-06, Page 5games, a short program and a dance,
Then to bed for the last time on board,
a good sleep with the ship hi port,
We are to spend the week-end look,
ing at the sights of London, and then
on Monday we are to have our first
visit to a British farm—the King's
Farm at Windsor Castle, After that
we are to have a very busy schedule
of trips to other agriculturaIareas and
we hope to 'learn a lot from British
farming methods.
FINAL DATE FOR.
CAR LICENSES
Hon, George Doucett, minister of
highways, announced Friday that in
view • of the unusual snow conditions
prevailing in warty parts of the prov-
ince which have:prevented many mot-
orists from seething their new regis-
tration plates, the -term of 1945 motor
vehicle permits and driver's licenses
has been further extended to March
22nd.
The minister added that there would
be no further extension beyond that
date.
LOCAL AND PERSONAL
Rev. A, Ninnmo spent a few days in
Toronto last week.
Mrs. W. J. Greer is spending a holi-
day with her sister, Miss E. Musgrove
in Buffalo.
Miss Grace Golley of Stratford Nor-
mal School, has been home, teaching in
Grade Four in Wingbam.
Mr. M. VanWyck of Montreal spent
the weekend at the home of his broth-
er and sister-in-law, Mr. and Mrs. W.
VanWyck.
Household
Hints
There are baked beans and baked
beans, I'm raher indifferent to them
as a rule, but I have a friend—a New
England girl, who can bake them so
I pass up my plate for a second help-
ing. My pet recipe for baked beans
would, I know, be scorned by experts
of Boston and environs, because I add
catsup, etc., but I like them.
I'll give you an old recipe that will
serve a dozen or more people, and a
more modern one that will serve six or
so. Both are labelled :"Boston ,Baked
Beans."
Today's Menu
Baked Beans Brown Bread
Mixed Raw Vegetable. Salad
Gingerbread with Raisins
,Coffee
Boston Baked Beans
3 pts. pea beans 114 tsp, dry mus-
118 tbsp..soda Lard
1 lb. salt pork 1 large spoonful
1(4 tsp. ginger molasses
1(2 tsp. salt
Wash and soak beans overnight and
parboil in the morning for 1 hour with
the soda. Skim out and put one-half
beans in bean pot, put salt pork in the
centre, cut in squares only through the
rind, Fill around and on top with the
rest of the beans, add ginger, mustard,
salt and molasses. Fill with hot Wat-
er, cover and bake 8 hours at very low
temperature 300 to 325 F. Look at
them occasionally and add hot water
if necessary so that they do not burn.
Boston Baked Beans
2 c. (1 pt. or lb.) 118 lb. salt pork,
beans part fat, part
1 small onion lean
(may be omitted) 112 tsp, salt '
112 tsp. dry mustard tbsps, molasses
Soak beans overnight, drain in the
morning and turn into the bean pot; or
Mese pajamas are 'beautiful!
Th. stripe' are lo striking!"
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eheon there in the English Grill over-
looking the skaters on the ice rink,
Then we went to the top of the world's
highest building—the Empire State-,-
which towers Ng stories and more
than 1,200feet above New York, This
Was all the More interesting because
someone told-us the architect was a111T
Bowser who - mice, farmed at Newmar-
ket, York County, Ontario, From the
top we had our first View of the Queen
Elizabeth at' her pier several miles
away. It was .a Wonderful sight, so
many large latrildings and the streets
a Whirling mass of humanity arid cabs.
We were entertained at .dinner in the
Waldorf Astoria, This is considered'
one of the finest hotels in the world
and has 2,400 bedrooms with baths
and there are 23 dining rooms or rest-
aurants, Its spacious corridors "and
lounges were arnaairt„to our party.
After dinner we saw one of the new-
est shows, ."Toplitzky of Notre Dame",
a musical comedy abont how an angel
helped the football team. . Then back
to the hotel where we turned in for a
good night's sleep.
Next morning we were up early,
took a walk around the city and then
proceeded to Dock 90 Where we went
aboard the QtieFit • Elizabeth 'about
noon. Here again' the party had their
eyes opened, as only one of us 111 ever
been on a lake boat, let alone an ocean
lier. " '
The Qeen Elizabeth is' simply a
floating palace. Her overall length is
1,081 feet, promenade deck 724 feet
and from keel to masthead 234 feet, In
all there are 14 decks '`and she has
theatreS, lounges, gymnasium, swim-
ming• pool and large dining rooms. She
carries nearly 4,000 , passengers and
crew.
It was interesting to see the fuggage
loaded and to giVe an idea how fast
they work, the ship was only a little
over 24 hours port—she had been
late on the westbound trip, which was
very rough.
After we found our' cabins which
were on D Deck, we,were allotted a
second sitting in the dining room. This
called for a 9 o'clock breakfast, but,
all being farmers, we thought it was
late and had it changed to the first
sitting—breakfast at 8, lunch at 12:15
and dinner at 5:15. All were on hand
for dinner Saturday night, but there
were some absentees Sunday when the
boat began to roll.
The days on shipboard went surpris-
ingly fast. We had divine service on
Sunday; Monday we played deck ten-
nis and shuffleboard until the heavy
northwest gales drove us below and
then we went to the theatre. By
Tuesday the sea was very rough and a
couple of our men were confined to
their cabins all day. Wednesday morn-
ing was bright and fresh and we were
able to have some more deck games.
It was announced that we would
dock after midnight on Thursday and
that all baggage must be ready to go
on deck by 7 p.m. We were ready
when we sighted the Cornish coast,
and all the party were on. hand for
dinner—and what a meal that farewell
dinner was! Afterwards we retired to
the lounge and were entertained with
•••1101.0.1.••=1111.011.11.1•11.9
measure and sift with baking soda, and
ginger, and add alternately with sour
milk until all arc used. Add fruit last
and bake in 350 F. oven for 40 or 45
minutes or until done.
with the events of today because they
have some connection with agriculture,
and at the great Hays wharf here we
saw the arrival of Canadian food pro-
ducts.
We docked at Southampton shortly
after midnight and in the morning F.
E, Birch, district traffic agent of the
Canadian National Railways rushed us
through customs and aboard the first
train to London.
It was bright and sunny and we were
glad . to have our feet on land again.
The port of Southampton was the tar-
get for many German air raids and
there are still many buildings lying in
ruins,
We enjoyed the train ride. The
British cars are smaller than railway
cars in Canada and are divided into
tight small compartments each seating
six. That is just right for our party
because you may remember there are
six of us: Floyd Steckley and Austin
Nairn, winners of the Salada. Trans-
Atlantic class for horse-drawn jointer
plowing at last fall's International
Plowing Match; Fred Timbers and
Alex Black, Esso Open Tractor Class
winners; George Waldie, trip manager,
and myself.
On the way up to London we had a
good view of the countryside and we
passed some very fine farming sections,
with placid cattle grazing in the fields
and some plowing being done. We are.
looking forward to a closer examina-
tion of the land.
We • arrived lit Waterloo station
where we were met by E. H. Gurton,
European commissioner of colonization
for the'C.N.R. and Major R. H. Stap-
leford of Ontario House. They took us
to the Cumberland Hotel, -where we
are to. stay; across the street from the
Marble Arch corner of Hyde Park
where the "soap-box" orators make
their speeches. We then saw Coli"J.
G. Roberston of Canadi House and
met Mr. Button, the London represent-
ative of Salada Tea and D. W. Burgess
of the Anglo-American Oil Co.
Our next call was at Hays Wharf
and Dock Office, Tooley St., where
we, were guests of Sir Aubrey Smith,
chairman of the dock, company. First
we were served a very nice lunch, and
then we were shown the warehouses
and storage sections.
This is an immense plant, with an
office staff. of 1,000 and about 4,000
other employees. Goods are received
and shipped to every country in the
world,
We were able to compare Canadian
and Danish bacon arid, according to
oily guide, our best Canadian bacon is
as good as any, they receive, but it may
not be as ueiform as the Danish. There
was butter at the docks from Austra-
lia, New Zealand and .Denunark, all of
first class quality. Canadian cheese
and eggs are very much in demand and
the box pack of our Canadian apples is
preferred to barrel pack, because of too
much 'bruising and waste.
, We saw the wharf. where the China
Clipper delivered her tea cargoes so
long ago, and 'large storage plants
.which Were full of beef from Canada,
the Argentine, New Zealand and Den-
mark.
Ottr tour ended, we took a double-
deeker London bus to the hotel. We
find the rooms Mulch like a Canadian
hotel, but too cold for our liking. Thus
we've already had some first-hand ex-
perience of the fuel shortage hone—but
we're in tnglaild and our silt weeks
Will go very quickly.
In my first story I described our
departure from TotOnto and now'
fill its some of the details since then.
We arrived hi New York next morn-.
lug, :piled into two taxis and proceeded
to the Waldorf Astoria Hotel, where
reservations had beet made for us, We
theft Were coadueted on a tour of tilt
.4tttg UnG 4f-'24w4e4 MARiu PLOWMEN'S ksSOCIAT/011
most over. We came up from South-
ampton this morning where we had,
left the Queen Elizabeth and we've
already seen a , great many things of
interest.
Later I'll say something about our
short stay in New York and the ocean
crossing but I think I should begin
Editor's Note: This is the second in
the series of weekly articles which
Clark Young, treasurer of the Ontario
Plowmen's Association, is writing from
Britain. Etc is accOmpanYitig the tour
of Canada's champion ploWnietu
LONDON.—Here we are in London
ai'td our first .day in the big city is al-
put them in fresh water and simmer
gently until the skins begin to burst,
being careful that they do not cook
long enough . to become mushy. Then
put them into bean pot. Pour boiling
water over salt pork, scrape rind until
white, score it in half-inch strips, and
bury meat in beans, leaving only rind
exposed, Mix mustard, salt and mol-
asses, plate in cup and fill the cup with
hot water; stir until well mixed and
pour this liquid over pork and beans,
Acid enough water to cover beans and
bake in a slow oven (250-325 degs. F,)
6 to 8 hours, adding water as needed
to keep them covered until the last
hour, when the pot cover should be, re-
moved and the pork raised to the sur-
face to crisp.
Soft Gingerbread
1 c. molasses 1(2 c, fat
1 c, sugar ,, 2 eggs
1 c. sour milk 1 1[2 tsp. soda
2 tsps. ginger 2 112 c, flour
1 c, raisins
Cream shortening, add, sugar and
cream well; then add beaten eggs, mol-
asses and part of sour milk, Sift flour,
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We visited. Radio City and had hut- 1