Exeter Advocate, 1915-5-20, Page 2About the Household
Serving Rhubarb.
Baled Rhubarb.—Wash and wipe
.dry the rhubarb. Cut into inch
lengths without peeling. Arrange
a layer of the rhubarb is the bot-
tom of a. buttered earthern baking
dish, covering with • sugar, repeat
this process until a sufficient quan-
tity has been used. • Cover tightly
do not add water. Bake for one
hour and serve cold.
Rhubarb Puffs. --.Cream ,together of a few inches more of the scallop-
ed kind will • c neler the tops of the
washtubs sight;y and convertible to
table usee for a hasty meal for -one
or two. The top of the refrigerat-
covered in this way will be tak-
stiff bitter; then stir in .ane can of eii as a pledge of the sweet, clean
finely- chopped rhubarb half fill
well buttoned nuoelld� with the mix-
ture, and SE t,':1111 for half cult hour.s:
Serve with .... ta..•:•' .. `d pudding
A stretch of oilcloth above the
japanning about the range will
catch any spattering grease, the
vapor of steam or the blackest of
escaping smoke, which can then be
washed off, though here one of the
coarse cleansers may 'be necessary
to restore the pristine whiteness.
A yard of wide oilcloth at 18 or
20c will cover the top of a kitchen
table with some to spare. A length
one cup of sugar and two table-
cpeoils of butter, add two well
beaten eggs, one-fourth of a cup.of
milk, one teaspoon of baki,ig pow-
der and flour enough to make a,
interior below.
Three Sewing Hints.
In sewing in hot weather use an
Rhubarb Dumplings. --Wash and emery straa.rberry frequently.
on toe in.ne n law:P noel levees a`sing the needle in and out
and stew with a little one re than 'through it removes moisture, all
half t - tial. in se gay, adding e danger of rust and insures much
*n {R ,e ehn `.a netenr easier manipulation. Never allow
lr4 4 q;4„',wit sweet et milk, ' a needle to squeak.
a plot , xlnee into 4t ie l hae been Way the thread thoroughly be-
e..,..d two t' t-1 ,.elle ef halting lting te,w-. fore attempting; to strin,FP, beads, or
dee. ;lila, a noos salt. Drop this, to sew them on any material. This
le,,.w r hi- -1et t.s into the h,�iltaig makes the work easier, as well as
tiodoerea,' ane, ;°.< ,k foe ta'n minutes. stronger and the thread or sewing
Th reel i- ,a t ii.i.oas podding,
ele elt'il 17. s erre*tl hot, With
itit.'at. cream.
Rhubarb' Snow balls -- Boil half
a tens ,i rine until e..fh wring small
podding c leths out of hot water.
and .spread the cooked rice about braidsalso the bought, ready -
hall.' lawn inch thick over the centre made folds are admirable for',
of the G otias, `pread about half a the purpose and are easy of manip-
cup ,•f alai Aped rhubarb en each, ulation.
;sweeten welt. tie 3;t;) the clothe
silk will never knot.
Instead of binding or felling
seams on lingerie, use narrow lace
insertion, one piece on each side of
the raw :edges; stitch on both -sides
with the sewing machine. Lace
closel, and steam for 20 minutes.
Then noel out of the cloths care-
ftt:" : end serve with rich cream.
Rhubarb Fritters.—Peel young
rho e x :t and cut into three-inch
leoget,.•. Make a batter of two well
beano; egg's. owe pint of milk, a lit -
tie -:tit. and s x large tablespoons
of fl our; heating until smooth, Dip
eao!a piece of rhubarb in the bat-
ter and fry to a golden brown.
Serve very hot, piled high en a nap -
tin lined plate. and- well powdered
hit ft `+u°ga.r
Rhubarb Custard.—Make a ens-
:ard using the yolks of two
tg s, a pint of sweet milk, and two
tablespoons of sugar. Line a deep
pudding dish with pastry, and cov-
er the bottom with a layer of chop
ped rhubarb which has been rolled
in sugar. Pour over this the ens -
teed and hake. Make a meringue
of the whites of the eggs, spread
over the baked custard, and set in
the oven to brown.
Rhubarb Sonille.--Put the rhu-
barb, cut firm, into a, double boiler
with plenty of sugar to sweeten,
and ,team until tender ; then press
through a sieve. To three cups of
thie eanee add the well -beaten
yelits of three eggs, then fold in
ti stiffly beaten whites of the eggs
and bake in a well buttered dish
until it begins to crack open on top.
Serve lien
Rhubarb PIN—One cup of finely
clopped, rhubarb. one-half cup of
sugar, one heaping teaspoon of
flour. the yolk of one egg, a small
lump }f butter, and a drop or two
of lemon juice. Bake with one
crust, and cover with a meringue
made of the white of an egg. beat-
en Stiffly, and to which has been
added one large tablespoon of
granulated sugar. Brown in a
warm oven, and serve hot.
White nileloflt
White oilcloth can work a trans-
formation in the darkest, dingiest
kitchen and add to the charm of the
brightest. A yard for 5c. will -save
you from facing the indifferent or
worn paint at the base of the dish
closet shelving, and besides, make
cleaning easy --and gratifying. The
inside window ledge of the kitchen
and the bathroom treated in this
way will be conducive to beauty
and cleanliness.
A strip along the wall beside the
sink will catch spattered drops of
dish water or drainin'gs and may be
. readily cleaned with a lightly soap-
ed cloth rubbed over the surface.
i"se£ul hints.
If one or two teaspoonfuls of su-
gar are added to turnips when
cooking they will be improved.
When frying eggs try adding a
spoonful of flour to the fat; it will
prevent them from breaking or
sticking to the pan.
Chamois leathers should -be wash-
ed in tepid water and dried with
the soap in them; they will then
be
nice and soft.
To make fiypapers, boil linseed
oil with a little resin till it forms a
stringy paste when cold. Spread
this on. paper. using a large brush.
This is inexpensive and makes one
of the best traps for flies.
When making a pie, the juice
from the fruit very often soaks
through the under -crust, and spoils
the appearance of it. This can be
prevented by brushing the under -
crust over with the white of an egg.
To clean oil paintings peel a, po-
tato and halve it. Rub carefully over the painting with the flat side.
Cut a. new surface each time the
moisture is exhausted. Sponge af-
terwards with clean tepid water.
Paint marks on glass may be re-
moved by rubbing with .a paste of
whitening and ammonia, thinned
with water to the consistency of
cream. Leave the paste on, and
when it is dry, wash off with soap
and warm water.
A few drops of castor oil will be
found most beneficial to drooping
ferns in a pail of water all night.
In a week a marked improvement
will be noticeable.
Before lysing a new saucepan fill
it with water with a lump of soda
and some potato peelings, and let it
boil for some hours. Then wash
out thoroughly, and ''-all danger
from poisoning from the tinned lin-
ing will be gone. -
Plate a week's tea leaves in a
pail and pour over them a quart
of boiling water. Leave for one
hour, then strain and bottle. The
liquor is excellent for cleaning var-
nished wood and linoleum, and
when used for cleaning windows or
mirrors -makes them thine like crys-
tal
The Modern Method.
"Your new novel is in some ways
a bit out of date." -
"How, for example;2"
"Well, you make the heroine
sweep the room with a glance, when
to -day everybody is - using vacuum.
cleaners."
Bad Roads are Costly
The question -is often asked,
"What do good roads cost?"
If this question were put inan-
other form, viz., "What do Tad
roads cost?" the answer would
*bring home to the people of Canada
what they are paying as a sacrifice
to poor transportation facilities
this, in addition to the discomfort
and -dissatisfaction of having to
travel over them. -
One of the chief causes of young
people leaving the farm is the lack
of good roads. Rough and muddy
roads retard social life, especially
when, associated with the unpleas
antness of driving, is the fact that
the equipment. becovnee mud -be
spaitteredand requires constant
'washing. Toavoid these and other
inconveniences, farmers and their
lamilies remain at home, more or
ess in isolation, and; when the
first opportunity arises, many of
themleave the farm, There is but
one <'remedy for this isolated condi
T.IIE FALL OF PUB
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tion—by means of good roads,
farmers and -their families must be
placed in touch with the social ad-
vantages of the larger communi-
ties. Just as soon as this condition
is reached., the drain -of population
from the farm will decrease.
Of the economic losses due to bad
roadsseparating the farmer from
his market, that ofcost of trans-
portation is mast important. A
co•m,parison of the load one horse
can haul on good and bad roads,
respectively. shows that, . •on a
muddy earth road, the 'amount va.-
ries from nothing to a maximum of
800 pounds; on .a smooth, dry earth
road, from 1,000 to 2,000 pounds
on` a, gravel road in bad condition,
from 1,000 'to 1,500 pounds; on "a,
gravel road in, good condition about
3,300 pounds; on a macadam road,
from 2,000 to 5,000 pounds ; andon
a brick or concrete road, from 5,-
000 to 8,000 pounds..
Hens That Lay Bad Lggs.
Mr. Robertson, of the Central
Experimental Farm at Ottawa,
writes as follows 'with reference to
tainted eggs:
"If the flock in general is laying
tainted eggs, the cause is no doubt
with the feed, but if it is just one
individual bird, it is probably due
to ovarian trouble. This is one of
the reasons why it is absolutely ne-
cessary that eggs for strictly high-
class trade should be candled. It
is possible for eggs to be absolutely
putrid when laid, and it seems hard.
to get people to realize that such
is the case. It is not only that
eggs of this kind will at times be
produced, but blood clots are very
common, especially at this season
of the year when the fowl are lay-
ing heavily. Blood clots will often
run as high as 2 per cent., so that
for select trade it is absolutely ne-
cessary that the eggs should be
candled. The blood clots are caus-
ed by •a rupture of the small ar-
teries, but the bad eggs are the re-
sult of a disease of the ovaries, and
the manager of the flock should en-
deavor to find out which bird or
birds are producin"g them, and they
should be killed.
As Mr. Robertson says, the
trouble may be due to improper
food- or to a disease of the ovaries
or to blood clots. Care should be
taken that the food that the birds
receive is not tainted in any way.
The only way to find out which
birds are laying the bad eggs is to
use a trap nest. By candling the
eggs it is easy -to find out where the
trouble lies. The trouble also may
be caused by 'the hens being - too
fat. If the egg cannot pass freely
through the oviduct, owing to an
excess of fat, it -is retained in this
organ sometimes for two or three
days, and if it is fertilized the heat
from the bird's body is sufficient
to start decomposition. At this
stage - only the yolk becomes sur-
rounded with the white and later
with the shell, and finally laid, it
has .a stale Waste. The way to pre-
vent this, is to remove the male
bird from the layers and reduce
the ration, so that the birds may
be in good° condition, but not too,
fat. Keeping the "birds too fat is
one of the most fertile sources of
trouble 'with poultry.
Feeding Young . Chicks.
Overfeeding is more dangerous
to young 'chickens than underfeed-
ing. Young chickens should be fed
from three to five times daily, de-
pending upon one's emperience in
feeding. Undoubtedly - chickens
can be grown faster by feeding five
times daily than by feeding three
times daily, but at no time ;sho`.uld
they be fed more than barely to
satisfy their appetites and to keep
them exercising, except at the
evening ort last meal, when they
should be given all they will eat.
Greater care must be exercised not
to overfeed young obidles that are
confuted than those that have free
range, as leg weakness is `liable
to' result in those: confined.
The youngchicks may be- fed any
time after they are 36 to 48 hours
in a brooder. The first feed may
contain either hard-boiled eggs,
Johnny -cake, 'stale bread, pinhead
oatmeal, or rolled oats, - which
feeds or combinations may be used
with good results. Mashes mixed
with milk are of considerable value
in giving the chickens a. good start
in life, but the mixtures should be
fed in a crumbly mass and not in a
sloppy condition.—U.S.D. A.
The Old Speckled Hen Did It.
There are seventeen million
fowls
1
in the
Dominion.
ion.
Ten per cent., or one million
seven hundred thousand, are
males.
Of the remainder 50 per cent., or
seven million, six hundred and
fifty thousand are pullets, and an
equal number of hens.
It is estimated that the average
Yearly production per hen is six
dozen eggs, or a total of ninety -
million, eight hundred thousand
n laid annually, by the fifteen
=million, three hundred thousand
dozen
It costs annually twenty million,
four hundred thousand dollars to
feed all the fowls in the Dominion,
estimating that it costs ten cents
per month per head.
The value of eggs laid by these.
fowls totals twenty-two million,
nine hundred and fifty thousand
dollars per annum.
The average price received for
eggs is to be twenty-five cents per
dozen.
It 'takes an average of three eggs
to produce .a chick and six to pro-
duce a full-grown pullet.
To renew half the Dominion's
flock of hens annually fifteen mil-
-lion, three hundred thousand doz-
en eggs are required, at a cost of
three million dollars.
If each one of the hens in 'the
Dominion .laid on Christmas Day,
the eggs laid would be worth seven
hundred and sixty-five thousand
dollars at sixty cents per dozen.
The average profit per Canadian
hen per annum is about thirty
cents.
There are five million, two hun-
dred and fifty thousand dollars'
worth of cockerels marketed
yearly.
If all of the cockerels were crate
or pen -fattened before being mar-
keted' it would put an additional
eight hundred and forty thousand
dollars in breeders' -pockets annu-
ally.
It takes approximately eight mil-
lion, five hundred thousand bush -
`els of wheat annually to feed the
Dominion's poultry flocks.
44
GOOD-TIMJiS COMING.
Trades That Will Boom When the
Angel of Peace Appears.
•
•
ly, There will be an absolutely -un-
precedented demand in every de-
partment of the map -making busi-
ness, for the sort of men required
in the production of globes and at-
lases, and good men will command
extraordinary high wages."
The tailoring trade in all its,
grades' will also have the busiest;
time it has ever known when peace'
is declared.
ILL IS
LYE
CLEANS AND DISINFECTS
THIS LYE IS ABSOLUTELY
PURE. THEREFORE TOTALLY
DIFFERENT FROM THE
IMPURE AND HIGHLY ADULT-
ERATED LYES NOW SOLD.
the city informed the writer that
they already had engaged 40extra
hands, at double the usual rates of
pay in the trade, who •are to come
to them directly the war is over.
"Most of them," said the -mana-
ger, "are at the front at present,
but they won't be out of employ-
ment. 1 can assure you, when the
-war is over."
Most branches of the building
trade will also become very busy
after the; war. Belgium will prac-
tically have to be rebuilt, and cos-
tracts have already been secured
by several English firms fur work
in Belgium after the. war. For
couriers and guides on the .Conti-
nenit there will also be an unusual-
ly large demand after the war.
The various battlefields will be
visited bymillions of visitors from
all parts of the world; furthe man
who can speak French and English
fluently, and with local knowledge
and a ready tongue, there will be
a handsome income to be picked up
for some years after the war. as
guides to the"places with 'the names
of which we have become so famil-
iar. This will be the sort of job
particularly suitable for young men
now at the front, with zto home
tithes, and a. liking for a traveling
sort of life.
"There will be a very large de-
mand for good travellers and sales-
men to represent English wholesale
houses in.foreign markets after the
war," said the manager of one of
the largest export houses in the
•e
. City to the writer. Th demand
I will be for men between 25-35, and
it will be an absolute necessity for
t them to speak Spanish, as they
will chiefly be required to do tiusi-
I floss in South America, where S San-
; ish is so largely spoken. Suitable
I men will be• able to earn incomes
I from £700 to £2,000 per annum."
'I'
As soon as the war is over, there
will come back into civil life over
two million's of men of ages ranging
from 17 to 50, w'ho are wearing
nothing but khaki now, and whose
civilian clothes have probably been
given away, in most instances, - or
perhaps sold. One of the first
things, therefore, that will happen
after peace is declared, will be that
some millions of men of all sorts
and conditionswill be rushing off
to their tailors to buy clothes. Ono
of the largest tailoring firms in
Just aswhen war broke out cer-
tain trades and' business became
tremendously active and otthers,
prae'tioally cane to a standstill, so,
when peace comes, the same' thing
exactly will certainly occur says
London Answers. Trades that are
now booming will come to a cessa-
tion,, , but others will become tre-
mendously active, and immense for-
tunes will be made in theme.
For example, directly the terms
of peace are settled, there will he
an unprecedented demand for maps;
;showing the reconstructed political'
divisions of Europe and the rest
of the world. -
'Praetioally," 'said the manager
of one of the most important
firms: of map -makers in London to
the writer,. 'after the war, lain ex-
isting' globes,- books of maps, and
school atlases, will have to be
`.scrapped.' They will almost all be
useless. At .a moderate estimate,
some two or three million new maps
will be wanted, and wanted quick
I Telegrams to Benguela e+ist ten
!shillings a word.
EATS City Dairy Ice Cream, (when they
can get it). Hundreds of Discriminating
Druggists and Shopkeepers all over Ontario
appreciate its universal popularity and have
secured an agency for it.
CITY DAIRY ICE CREAM is the .one uni-
versal summer confection -it delights the
entire human family from infancy to old
age—and best of all, City. Dairy Ice Cream
is a highly digestible 'food.
For Salo by •discriminating shopkeepers everywhere