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The Seaforth News, 1940-07-04, Page 3• THURSDAY, JULY 4, 194(7. "MINE P.I•1111•1111.MMO. THE SEAFORTH NEWS PAGE THREE to7racca JUST LIKE ITESTED RECIPES Jelly Time Ndew is the time when fpreseew•ing gelts away to a 'weal Stant. Jars of jam and jelly from Canadian-Ignown fruits are seen coaling on kitchen tables to be s(toreel away for !winter. 'Once in a ;while a .batch of jelly re- fuses to set or is thick gummy and tough, or having set to a perfect cone 'sistency, is cloudy or (boa tilerk. 'Jelly failures are not neressary. The Constimer Section, Marketinlg .Service, Dominion Department of Algrielultmre offers advice to prevent such etnanibIle, (Care in selecting fruit is important, a mixture !of /slightly sunder -ripe and 'fuliiy ripe emit gi,res ;best flavour and consistency. A ii'ttle added acid some- times is necessary, Lemon juice is commonly need, allowing 1 table - moon to 1 our of non-acid fount, (Mut ,l cup of rhubarb cooked with TO cups none -acid fruit gives excellent reettets, 1\Vhen Inuit contains too Mule pectin elle rmnnmercial'ly (prepared (pectin may ,be addled, in .which case the directions given by the manuifactursrs 'shooed Ibe 'followed exactly. Too mach ,water added in cooking bruit makes unsatisfactory jelly, as juice nvust Ibe rooked a long time to evaporate excess water, and this extra !boiling destroys some pectindarkens Maur and spoils iflavomr.'Jeley shooed he cooked exactly the moinistency :when two separate drops form on the edge of the spoon and run together a "sheet" off the spoon. Sugar crystals usmally are the result of two nnuoh added sugar, aver -ripe fruit, or over cooking of •syrup, there- by reduring (the (proportion of juice to :sugar. Occasionally crystals 'form, as in grape jelly; :learn the tartaric .acid contained in the !grapes. To overcome this Clue strained juice should Ibe al- lowed to seated over night and care- fully poured o•Of, leaving any pre- cipitate !before mteasuring and adding sugar. (Otoudy (J'el'ly is not well strained. i-Ieavy Canton !flannel, or flannel, or tater thicknesses of c'heesecioth make good jelly !hags. !Matted or leerment may appear in spite .of flange sugar content of jelly if jars is not'thorowghly slternczed. They should be Ibonle;d. far 20 minutes and removed from the water 'with tongs lust es needed for 1illhug, A (thin coating of paraffin may he !poured on awhile jelly is hot, !bee this twill! (break away the edges as 'elle jelly cools, and another layer ,must de ad- ded to 'seal ;perfectly. A (piece .of s(trinlg (laid aonoss oh'e jar between these two layers makes it easier to remove 'the wax when 'opening for use. A paper cover over ale keeps !the 'sunface clean and aids in preventing spoilage, This means syrup 'a'p'pears around or ,00zes through the wax. In a stor- age (Place too warm or .too damp moisltssre may collect and .cause ''weep- ing," If this condition is 'discovered before any aotual spoilage !begins, an- other :layer of wax ,may be poured over, taking to rotate the glass elughit- ly so that wax may be ;well eta ar- ound the inside of the jar. (With care in folllowing these'points .perfect jelly !should remelt. .Flurther information is contained in Puibeicat- ion 5135, ''dams, :Jellies and Pickles," 'whioh may ibe obtained !from the Pulb- ilicity and Enttension Division, Dom- inion tDsepartment of .Agriculture, Ot- tawa. "Mother, does all our food come front (leaven?" "Yes, love," "And does Santa Claus brieg ns our presents?" "He does, dear:," "And the stork bring the babies?" "Certainly, darling," "Then what's the good of father?" igid ire Made in Canada THE FAVORITE IN ELECTRIC REFRIGERATION Built by General Motors, Canada, and covered by five year Warranty. Frigidaire has the exclusive COLD WALL FEATURE which cools through the walls and METER MISER The simplest Cold making mechanism ever built, and easy on Electric Current. For prices and information see J. W. MODELAND Phone 660-4, Seaforth HAY MAKING ---RAIN OR SHINE (.Experimental Farms News) The old maxim "Make hay while the sun shines is fast losing its universal application in connection with the proem of converting grass and legume crops into feed for live- stock. The relatively newer method or ensiling these crops enables the grower to produce a good quality feed ander adverse weather condi- tions which might render hay mak- ing impossible, states P. 0. Ripley, Field Husbandry Division, Dominion Experimental Farms Service. This does opt mean that rainy weather is more suitable than 'line weather fol' making silage, but since it takes sev- eral days to make grass and legumes into hay, while they can be ensiled immediately as cut, the chance of weather damage is practically elim- inated by the latter method. For sixteen years the Field Husb- andry Division, Central 'Experimental Farm, Ottawa, conducted tests with regard to various methods of ensiling some 20- different crops. Red clover or alfalfa cut when in full bloom, sweet clover in the bud stage, and timothy, oats or barley ent lust after heading, have all been made into excellent silage. The moisture content of the crop is extremely important in mak- ing silage. if it is too wet there is danger of rotting and if too dry moulding may take place. Normally, a moisture content of 70 per cent is nearly ideal and cutting at the stages mentioned above will give ap- proximately the correct amount of moisture, providing there is not too much added by the outside influence of dew or rain. As further insurance against poss- ible spoilage in the silo, the addition of molasses to grasses and legumes for silage is recommended, Molasses provides the necessary carbohydrates upon which bacteria may feed to produce lactic acid, which in turn preserves the silage. These mater- ials, although relatively high in corn are comparatively low In grasses and legumes and their ad- dition artificially to the latter crops is therefore recommended. Approxi- mately 50 pounds of molasses penton of erop ensiled should give good re- sults. The more adverse the weather conditions, the greater the need for. adding molasses. While a young mother was bathing her baby, a neighbor's little girl dame in and watched the process. The child was holding a doll minas to arm and leg, and much knocked nhottt generally, "How long have you had your baby?" she asited the mother, „Three months." "My, but you've kept her nice" exclaimed the little girl. Rushing into the saloon bar. the nnan demanded: "Gimme a double whisky quick, before the trouble starts!" Receiving the drink, he swallowed it quickly. "Good! Gimme another before the trouble starts!" The barman poured out another and watched him drink it. Then he asked: "What trouble, and when will it start?" "It's due now," replied the cue. tomer, "1 haven't any money!" Counter Books are Well Made, Carbon is Clean and Copies Readily. All styles, Carbon Leaf and Black Back. Prices as Low as You Can Get Anywhere. Get our Quotation on Your Next Order. • The Seaforth News HOW FAST CAN MAN TRAVEL? (From a recent tank over the •CBC. hyDer,) Wal;', to-elynJ ghtC. ht'aris albaut speed. The qme shoat "1 -low feet can 'man travel" to nue, mind, has only one real an- 5.5cr, and that is: eeenite fact enough. thank you, fast enough". However, 1 don't suppose that answer will .der, and fortunately there are others One of the others insalyes how fat can mases of men --not a man—tra•- scl. Batt this is a gsestiou of cheap, e asy,;revenant 'tram!, anti time to do it —a problem of econontic---nes: of technical d'ifftculty. Travel, vt course, i movement (rant place topiece. 1 f ere were like ;Fiphng's cat, .who walked lay himself. to whom all places earl' alike, there would be 00 point in going anywhere. However, tee'find one ,place more'des- irable than another—so we .L..0 Where as fast as !possible. In the first place we walked or ran. ail ibis is still the 'commonest way of tgettin;g about. This walking busbies', is queer. The body swings from side to side, .and the legs swing !rant front to fbac,k. We are always losing our daience and catching it in another place. These ',two rhythms are com- bined ccs tbatithe body troves Forward 'in stops, and the speed depends on how fast we can make steps, and haw big they are. When ,Vit run, we leng- then the stride and entre a the num- ber per minute and go fader. The rale or speed ,a1 •which any animal can run depends an these ewe things --stride and stepping rate. The stepping rate depends on the weight and strength of Tag, a.m.' on ,size of the !beast. the stride, again, depends ion these same .faotars, and on 'the design of the animal's.leg. Same animals are des- igned for 'speed!, !which means that the body is ,eanried on 'long :slender legs, which are light, and give the muscles a lenge speed leverage. The horse is somewhat ,like this, but the cheetah le a. !better example, 'and he can run at 7:0 miles per thour, Of 'course some- times this long legged tendency goes too far, as in the 'giraffe. He hate en- orntau:$ly long legs, but he can't run very fast, because the lags are so .slender, Anyway, his lege are to 'get Isis head up into the trees 'where this aliuner is, The other end of this seale is at things like the badger and the thole, who are not 'built exactly fer speed. Another factor is the distance from ,the !brain to the niuseies doine the jolt. If the distance ie ton .arrest. really rapid repeeted movements !,Canoe difficult, Iecau-e the !brain cannot est the nerve and sage; there and hack fast enough, \n elephant could! not Say hu tail ae feet as a hummine bed heats it, wins because it's to,. far from itis tail to his head, Tile size '.arks this way: the lar- ger the beast, the heavier it is.A man twice as tall and in !proportion would weigh eight times as neural-etre'* twice a•s broad and twice as thick— two times two times- two. At the same time the areas in the man are only twice as broad, .and twice as thick -- four tines as snuch—two times tiwo, (Now :these areas carry rohe 'weight— and so the than twice as 'tall es half as strong in proportion to this weight. Besides the'things about design, the very size of the animal influences its speed, (because, as the size goes up, there is so mmeh more +weight of treat to be iourislhed and carried about. and all these ,processes are done by areas within ,the !body. Breathing •for examupl.e is done by the area of the Lung surface, and the 'various 'process- es of digestion depending on the sante thing. Thus the ,time .00mes when a big animal 'has to spend ,a ouch of his area 'keeping alive that he has none left to move •gsulckly. For defence he has to depend on sheer (weight. The elephant, .ehanging as Mast as he can. and very much annoyed, only goes about 24 miles per hour—he doesn't know why, of course, or he'd shrink himself -clown. It follows from ,this that ,a grass- hopper as big as a (Mull could hardly walk, let atone hop or fly, and a man OS snail as an ant could produce pro- digious 'feats of 'strength for his size. Now all of this 'has to do with speed it .accounts in part for the 'speeds at wlhich some 'animals 'can run, the greyhound being :capable ,of some '36 miles per Moor, and a man about 20 .miles per hour runninig—that is. such a toot as Jesse Owens. of a 'man :puts on skis, and slides clown a steelp hill, he may attain 80 ashes per hour, but I doubt it, if he ,gets out of an aenapiane at a height, thud falls iventucalfy, his speed reaches about 111110 .miles per (hour, and no more, 'which is ,fast enough to hunt if the hits anything as (hard as the ground, !Naw ear (higher speeds—the ,first weaThe wheel 'tlri�ng used is wnireel !being aninfinite number of legs ,with no knees, leaking ;infinitely ;short steps, it rolls 'along the ground, and Snakes the +vehicle and all easier to push or pu'Ih T'tis Ipluil is the trick—a !horse pulls a atdky almost es !fast as Inc can go without ,ie an asicouat of the wheels, 'Wake Jam and Jellies with CE'RTO.. ir ts' quicker its easier 7 and its SURE! `" 3 out of 4 Jam and Jelly Champions use CERTO Mrs• J. S. Wardner of Belleville, Ont. --Prizewinner at Shannonville and Tweed Fairs, says: "1 always keep a bottle of Certo on my pantry sbelff.,, 1 appreciate the confidence Certo gives me in making prizewinning jams and jellies." So quick—So easy—With Certo you only boil a minute to two minutes for jam—a half -minute to a minute for jelly. More Jam or Jelly In this short boll so little juice boils away that you get up to half again more jam or jelly. '• �.e, Lovely Taste and Colour—Again—in this very short boil the fresh natural taste and colour remain unchanged and unspoiled, Results Sure—You'll always get good re- ��yG sults if you follow the Certo recipes -' exactly, Certo is concentrated FRUIT PECTIN ... the natural jellifying substance extracted from fruit. ff10 s Free Book of 73 Recipes for jams and jellies with every bottle of Certo, .. ORDER CERTO- FROM YOUR. GROCER TODAY't', To go faster .we need 'more energy than a Norse dos, and ewe need it fast- er than a horse can give et. We need an engine, a thing to convert energy of one kind or another, and make ft shove .our vehicle. The enengy that nye convert is usually fuel of 'some kind, gasoline, a,r coal, or •oih The enengy is snored up in the forst of chemical stebstances that twill .the what we call bairn, and in doing so, liberate heat. It is this heat energy that we •use to push the vehicle, It all came •froth rhe sun a late time ago: was stored up, and matured for us over ;centuries, by nature. What we do. ie to take mat- erial, and liberate in a few ser,tncls, a quantity al enengy that may have taken utomhs to ansdtnb. It ie by this trick of sitdslc•nly liberating the energe that roc• are enabled to nuue faster mechanically than any of the quintal - eau do by using their u.c;t .,,,dile energy. - - -t.on as we :t -e tbi- ener.' 11) conjunctimt with wheels -t' ed lump.. Ik. that of cars and train-, the-, and all other speeds heist:; controlled ;;ante the rate as wheel we can con per: enengy. Individually es can :get tap to. say, IS miles .per hour running. 1'sin;; an engine. a •train takes tie at over a hundred, and the car record is over three ,hundred. Now after we get these wheels rol- ling we 1in'd mltat the :roug+liness of even the !Nest road !begins to hammer our vehicles apart. Further, at matey high •speeds, such as the record, the tires 'slide and wear out. We must, to go faster, get up into the air, where there are no obstructions, ante fewer solid humps. The '\bight !brothers, in 1.903, first did this and .fiewi twith an engine, and since then the whole science and industry of Aeronautics has 'grown up, and we have moved faster and faster. At first, flying speeds were about 40 x,'50 smiles per !hour. but as time has tone by two things 'have increas- ed this, This first one is engines. Our rate of enengy conversion is the thing that supplies the push, :whether it is on wheels on the road, a haat on the water, or an aee ;plane lint the eky. If eve can get a horsepower intro 1Af lbs, of engine, we hair& less dfffir;tlty r ing fast than if we have to mse 1,1)00 1hs, of horse.:\iso. if we ;got a imam - power front 1; 41, of engine we can do aril ,hettcr. Now, to make a horse- power for an :hour takes a'bout half a 'Pound o1 gasoline, or ahantt 543 of a pint—in a really !mod engine, This .54 pine of 'gasoline nnl:st be vaporized, barint .and the waste .gas flung ant, In a 100 H.P. engine, 16204 .pints, or about 8 gallons of !gas. are ,used in en hour, and this weight mist be carried in tithe machine front the !beginning. 'It weighs about 64 ,lbs., (but that is less titian 11100 horses. Racing machines are not efficient in the sense of ,tiles per !gallon -only in •the sense of 'miles per !hour, ;and as gasoline is one ofelle hi'g'hest energy llse,ls we !have, we 'will need :some other fuel to go inu:cb fasts er than we 'do now. As there are no ttte•stet•ioue (gaps in tour !bookkeeping of this energy, [Inc problem is not that of a new carburetor, or a new engine, but of some entirely new 4vey to carry enengy. The second tiring is shape—or streamlinintg as it is useally 'miscalled. S'treamlinin'g, or fish ;shaping causes, the vehicle ;ea !make is ies's roi.otent dis- tuelbance in the surnoatnldinig air, as if goes through. This reduces !the force. necessary ,ta shave the thing, and so reduces the !power needed..Otherwise it snakes the thing go 'faster evith delle same engine. There seems to Inc,a small hole in the ,knowledge ,we have, or !that I can find, in this regard, We ,can figure out pretty accurately, !loom !what we kscs, 'how much energy it takes to drive a iiish through the water. How- ever, I scent to remember some ex- periments made on fish, in which it was daunt] that the amount of horse, - power that the fish .could produce was less than ,we thought necessary to drive dint. I s t:pact that there may ,be the sane kind of discrepancy in the hires, lett I know of no .experiments to find out. The answer may lie in the .rrftneee ,'1 the .'kin, or :feathers. as ...neared .eith the rigid -hel . we have to put ott our aeroplane, and submarines..\!1 af which leads up to the tact that the fa;te,t vehicle me have 1- the aeroplane. '('here is hutch room is the sky, Tittle traffic and three dimension, instead of two for :bodlg- 'tsan. which make, it a "tis 1 'Thing", The mason aircraft are the 'a,te,11 really that the air ie fairly easy to push out of the way at reaeonahie sioceds, and in addition, ie heavy en- ough to give a propellor agood bite. \Vater is tam heavy even if it is easy to pats•h. Speeds of aircraft have sheen pushed up, by smoother ekiss,'better designs, lighter engines, until they are at pres- ent lin excess of 400Miles per hour, and saoh year they ' go Ihigther. It seems as though there is 'no limit, However, there are two limits --one is money, and the other, nature. It is expensive to move. The faster we more the more it costs per mile, until now, asthundreds of miles Iper hour, it is a fairly expensive 'business to fry. True, aircraft compete ;with trains in price—they don't have to pay for right of way, and yards, and tons of steel per 'passenger or ton of freight. But if the speed is ,increased !the cost :goes ;up ,until finally ;the time saved by flying is not !worth !the money. (When speed will !become ianpossibly expensive I don't !know, It 'willdep- end on the individual anyway. Flying is still romantic and .exciting to most people—and it gives a feeling of pow- er—which f, doe to the engine and a ::enation of superiority ,to the birds, which the birds don't mind, and peo- ple are twilling to pay for this, even if the time saved !doesn't matter. The second limitation, Nature, ie. a seriously real and definite one The action of aeroplane w••ings, and pro- peller 'blades depend on a- certain kind of flow of the air—it flows at low ;speeds like water—as 'though it were incompressible. Actuality ,air is compressible at high speeds .and nils effect spoils the flow. This eompres- sihi'iity bu:sinese (begins at somewhat tbelow the 'velocity of sound and at the velocity of sound or !about 750 miles per !hour, !becomes very serious, The reason is that 'sound is a wave of 'com- pression, when the (plane, or what- ever it is, gets !to 'this 'velocity, it bores a thole in the air instead of 'p'ush- ing it out of ,the way, rand the (Mole be- hind t'lteobject has a vaeanum in it, 'When the air ,finds this happening it has no time to flow around .the winlg, ar the pnoveeler blade, and the lift of the wing and tltnust of the Ipropeifer diva pear. At the same time, 'the drag on the plane becomes enormous bec- ause 'of the (vacuum ,palling it (back. You e'an sere, I hope, if the propeller. doesn't prospe•1, and the .wings don't lift, and ithe drag of the aeropllatse qs, say, 20 'times as snasrlt, that ft's .going Continued on page ,seven.