Loading...
Zurich Herald, 1916-12-08, Page 6NOTES AND COflrIENTS Great Britain Is soon to take the last atop in the process of war organiza- tion. The government will assume a greater control over food supplies. t1 "food dictator" will be appointed, With the duty of preventing waste in the use of sugar, potatoes and other staple food products. Attempts at exploitation by commercial interests will be rigorously suppressed and new powers will be asked of parliament with that end in view. If the govern- ment deems it advisable, bread tickets will be resorted to. • There is here nothing quite equall- ing the German organization and con- trol of food supplies. The question of the proper territorial distribution of fats, for instance, has not yet be- come important in Great Britain. Municipal cooking establishments are not yet regular institutions. But Great Britain is following in German footsteps and is plainly prepared to go to any lengths which public need appears to demand. Under the stress of the great conflict the extreme in- dividualism of the Briton is giving way more and more before the superior de- mands of state and nation. "-Such measures in Great Britain bear striking witness to the fact that that country does not even profess to see the end in sight. She is girding her- self up for a prolonged conflict and is not disdaining to learn any lesson, even thought it be taught by the enemy. The last step is a signific- ant reminder of the state of organiza- tion, of amenability to discipline and of close teconomy in which all the great nations of Europe will find themselves when the war ends. In spite of the difficulties that have confronted China under the new regime, the government has shown a growing efficiency, particularly in a fiscal way, according to a writer in a recent issue of the Quarterly Journal of Economics. In varying degree, he declares,` the people have begun to realize the idea of statutes as rulers of conduct to be understood and obey- ed, the idea of taxation as distinguish- ed from official perquisites or from tribute. More important still, cer- tain political conceptions, previously foreign but now indispensable to their salvation, notably that of na- tionality, have been seized by the peo- ple.. The defeat of the uprising of the state's' rights party during the summer of 1018 has done much to de- velop the strictly national idea. The new government has declared and is extending its control over the chief agencies of internal commerce. Five years ago an imperial edict na- tionalizing the railways actually precipitated the revolution that over- threw the Manchu dynasty. Last year a decree to that effect from the administration was accepted almost without question. What is more, the provinces have yielded certain other claims they have heretofore insisted in, particularly that against the salt tax. Growing popular confidence in the government is significantly demon- strated by the two internal loans suc- cessfully floated without compulsion in 19t4 and 1915. Both were quickly oversubscribed—which seems an en- -s tirely new phenomenon in Chinese in- ternal finance. The problem of the annually recurring deficit is in a fair way to be solved. There has been a notable reform in the administration. of the salt tax ---long one of the main I sourecs of revenue as well as a prin- cipal field for waste and graft. New taxes, we are told, have been applied or are projected. Reports are that an income tax is to be im- posed on official salt merchants and firms and companies in general. The license tax is to be extended to the trades and an increase of the land•tax is discussed. Nor does this appar- ently spell a heavy burden of taxa- tion, The per capita burned in Japan is about ten times as much. All in all, China is apparently doing a great deal better than is generally realized. History from the Nursery. Mies Smith, the teacher, was hearing the history class. The pupils seem- ed unusually dull ren that'particular oc- casion, and in vain did the teacher try to tfst them to give correst answers. At last she looked at the child who war her star pupil ",Now. Elsie," ells seid, "Mary fol - leered Edward VI, (Dint she?" ";t,, ma m" replied the little girl. "And 11ew, who follow=d Mary?" asked the teacher, hopefully. All was silence for a moment, and then Elsie raised her hand. "Yee, Eisler queried the teacher. "Who followed Mai y? `.Fier little limb, te,r, her," said Elsie triumninth tly; Building work in St. ,lohn :,brows it se betentiiil gain. ll.d'ttut niva`gj;ww,,I(91,0 i111trioiouJ t 'That Gets sle — because it guarantees unequalled service ---from Christmas to Christ- mas -- over and over again -- is " t ` Safety lj' , nor It's the "safest" gift you can select, for every man shaves, and knows that in the Gillette you are giving him the best equipment that money can buy. His appreciation will be SURE and LASTING. Christmas Gillette displays will be in the windows of all the hustling Gillette dealers—Drug, Jewelry, Hardware and General Stores—everywhere--in a dozen styles or more—priced from $5 to $25. 225 Gillette Safety Razor Co. of Canada, Limited Office and Factory—GILLETTE BUILDING, MONTREAL. 7o,a,yA, 78t Z'.; e-Ittitaesessse- 11111,',WjicriP111111111110111111110151W"Ml About the House Useful Hints and General Informa- tion for the Busy Houaawl1e 11 How to Prepare Cereals. When the colder weather comes it is well to remember that one of the best ways to economize on fuel (an important consideration when we re- member the present price of coal) is by arranging the diet so as to include as many heat -giving elements as pos- sible, and among these we must not forget the morning cereal. It is not only because of this pro- perty that cereals deserve a high place in our menu, but also because they !LISTER vii—..olEl=�*>?IEQ�:iOr':Elve.¢o} 0 e noino fha sta.2ds for If Qjrlitri,in FalrnMachinery,„� LISTER ENGINES ARE ; 1f BRITISH BUILT ;r l6 i • 2,3,5,7&9 H.P. Oa Skids or Truck. 11 High Tenutsiomaton ic LMagubnericrato lgionniti.or.... m A )01 t 2 j Lister Silos, Ensilage Cutters, 1(Il Threshers, Sprayers, Milkers, U #rt Electric Lie t Plants, Melotte Cream Separators. • Have the Larfiest sale in the British Empire. 19 THE LISTER `t� GRINDER v l (!,! )bi • were,. Cdtaldgee ioPopt.. T ALISTER & Co.Lignited 111. rice Write for z of our famous ie Grinder Outfit t com rte; rP!�LISt ld it ` eY x914'1381:r Grinder.' r4' i TORONTO 4' rank high as both economical and healthful, containing a large quantity', of protein. Some have also a good', percentage of fat, and all contain both starch and mineral matter, and they are comparatively inexpensive—that is if we use the uncooked cereals, not the ready -to -eat, which are only econ- omical when the cost of cooking is high and the time of the housewife of considerable money value. In the preparation of cereals the great point. is to see that they are thoroughly cooked, for few things can cause more trouble in the way of in- digestion, headache, irritability and nervousness than a. porridge which has not been cooked long enough to soften the tough outer coat of the grain. In Ireland and Scotland people do not seem to tire of oatmeal porridge, or "stir -about,' for breakfast—even for supper year in, year out, but here we require a greater variety, and the skilful housekeeper will not find very much difficulty in ringing the changes and keeping from too frequent repeti- tion. Here are a few recipes to help in the task, and we will begin with the plain boiled oatmeal or porridge, which is so seldom had in perfection, and which is the richest of all cereals in fat and consequently the best for the sharp whiter mornings. Oatmeal Porridge.—Put one and one-half pints of water and a half teaspoonful of salt into a saucepan and bring to a quick boil. Then, taking one cupful of oatmeal in one hand and a wooden spoon in the other, sprinkle in the meal and stir briskly the whole time, so as to keep the meal from lumping. For this reason, too, the meal must not be added too much at a time, but should any lumps farm, draw the saucepan to the side of the fire and crush them out with the spoon. When all the meal is in, let it boil up again, and then keep simmering in a double boiler. The longer you leave the porridge cooking the better, but it should never be served without at least an hour's srrnmerin , g Porridge for Wee Children. --Por- ridge can be cooked in large quan- tities and reheated as required by ad- ding a small quantity of boiling water each time and, stirring' well. For very little children plain oatmeal is not always advisable, but a very safe and palatable ;mixture can be made with equal parts of oatmeal, barley meal and wheat meal. Allow one i cup of meal to two pints of slightly salted boiling water and cook in exact- ly the same way as ordinary porridge. Oatmeal Jelly, --To each pint of water allow one heaped teaspoonful of coarse oatmeal. Dissolve half a tea- spoonful of salt in the water and stir in the oatmeal, cover and leave for at least twelve hours. Turn into a saucepan and boil for twenty to thirty minutes. Pass through a fine sieve and pour into a r ted mold. When cold, the jelly will turn out and it is delicious eaten with stewed fruit, cream or milk and either salt or sugar. Rice and Barley Porridge.—Ingre- dients: One-quarter pound of rice, two quarts of water, one-quarter pound of barley, salt to taste. Boil the salted water and stir in the rice and barley nixed together. Cook very slowly for about three hours in a double saucepan until the grains are soft. Next morning add a little cold milk and reheat. Rice Milk.—Ingredients: i/a pound of rice, one and a half pints of fresh milk, one quart of salted water. Cook the rice gently for one hour and a half in the salted water. Next morning add the milk and cook for half an hour. Servo with syrup, sugar or fruit. Oatmeal and Apples.—Ingredients : One pint of prepared cold porridge, two ounces of sugar, six apples, peel- ed, cored and cut in rings. Line a mold with apple rings and fill up with alternate layers of apple sprinkled with sugar and porridge. Cover with grease -pr' - paper and steam till the apples are tender. Serve hot or cold with milk or cream. The Art of Making Cocoa. All children and most grown-ups like the chocolate flavor, and, indeed, where tea and coffee disagree, prefer it to these beverages. Its richness is what makes chocolate an unsuitable accompaniment to a substantial meal. But it is possible to obtain the much -desired chocolate favor without having to partake of the fatty, heavy components of chocolate by the right preparation of cocoa. Cocoa, as most people know, is sim- ply the residue of chocolate, after the fat has been removed. The bitter chocolate which we use for icings and candy malting is the pure chocolate— the solidified ground bean. Some- times, in the manufacture of chocolate for beverages, starch is added, and this, of course, contributes consider- ably to its heating quality. But cocoa can be made to give all the chocolate flavor so pleasing to the palate minus the overrichness. Many people believe that because cocoa Is less rich then chocolate a great deal of milk must be used in its preparation. On the contrary, in order to get the '.fie for which we buy'cocoa instead of chocolate, we need to use lees milk and more water, and then it can be consumed like any lighter beverage. Here is a simple recipe that makes ex- ceedingly xceedingly good cocoa: Two tablespoonfuls of sugar, two tablespoonfuls of cocoa, a few grains of salt, three cupfuls of water, one cupful of milk, one-half teaspoonful of vanilla. Mix sugar and cocoa togeth- er and boil with water until it becomes a little syrupy, then add milk and scald, but do not allow to come to a boil. Just before serving add a few drops of vanilla and the salt, and beat with an egg -beater, for a few min- utes. This makes it light and more appetizing. Cocoa can be served in this way, and those who like it a little richer can add whipped cream to it: On the other hand, if you keep a supply of cocoa and once in a while wish to make cocoa that will have the "rich, chocolaty flavor" of real choco- late, you can do so simply by adding cornstarch yourself, instead of paying for cornstarch in some of the manu- factured chocolates. The recipe fol- lows: Two tablespoonfuls of cocoa, two tablespoonfuls of sugar, a few grains of salt, one teaspoonful of cornstarch, two cupfuls of milk, one cupful of water, one-half teaspoonful of vanilla. Boil one cupful of water and scald, but do not boil the three cupfuls of milk. Mix cocoa, sugar, cornstarch and salt with boiling water and boil for five minutes,'then pour into the hot milk, add vanilla and beat with an egg beat- er for a few minutes. Some people who like the chocolate flavor find that neither chocolate nor cocoa agrees with them. In this case it is still possible to get the flavor without the use of either chocolate or cocoa, but of "cocoa nibs" or "cocoa shells," as they are sometimes called. These are simply the shells of the cocoa bean, and can be purchased for about six or eight cents the pound. They are prepared just as one pre- pares tea or coffee, and are similarly thin and watery. But they have a veryagreeable chocolate flavor, and ome than tea indeed are,indeed, more wholes or coffee. As the shells naturally contain no oil whatever, they are es- pecially adapted to young children or persons whose digestion is weak. Household Hints. To prevent rust forming in a tea- kettle, keep an oyster shell in it. When a cake is done it should be turned out gently on a sieve or cloth. NOV mattresses should be turned often, else they will wear unevenly. Turpentine will prevent the moths from eating the felts inside the piano. A nickel wall towel rack is a bandy thing fastened on the end of a kitchen table. Never allow a mirror to hang in the sunlight, or the backing will become clouded, Wear gloves whenever they don't in- terfere with your work if you would have Mee hands. Stains on mirror glasses can be re- moved with a flannel cloth dampened with spirits of camphor. When beating butter and sugar to a cream a perforated spoon will be found more convenient than -a fork, If you boil hooks and eyes in strong soda water before sewing them on gar- ments it will prevent,their iron mold- ing in the wash. For apple snow, bake seven large apples, rub through a sieve, add quar- ter -pound sugar, a little essence of vanilla and the whites of two eggs well beaten. A teaspoonful of ammonia mixed with half a cup of cold tea is said to be excellent for cleaning black felt hats or men's black coats. Apply with a bit of cloth. Remember that butter, milk and` eggs, are very apt to absorb strong flavors, so keep them right away from such things as cheese, apples, smoked fish or onions. For dirty boot or sticky markskk on a carpet, use ammonia; if it should seem to fade the color, this is easily restored by rubbing with chloroform. A cloth wrung out of salt and water brings up the colors after sweeping. THE ONLY WAY TO CURE RHEUMATISM Must Be Treated Through the Blood and the Poisonous Acid Driven Out. The twinges and tortures of rheu- matism are not due to cold, damp weather as so many people suppose. Rheumatism comes from poisonous acid in the blood. This is a medical truth that every rheumatic sufferer should realize. There is only one way to cure rheumatism—it must be treat- ed through the blood. All the lini- ments and rubbing and so-called elec- tric treatment in the world will not cure rheumatism, and the sufferer who trios them is not only wasting money, but is allowing the trouble to become more firmly rooted in the sys- tem and harder to cure when the pro per remedy is tried. Dr. Williams Pink Pills have had remarkable success in curing rheumatism because they go right to the root of the trouble in the blood, driving out the poisonous acid, releasing the stiffened joints, clearing away the torturing pains, and giving the victim renewed health and ease. Mr. Vincent Brow, Havre Boucher, N. S., says: "For two years I was an al- most constant sufferer from rheuma- tism, the trouble being so bad at times that I could scarcely get about. The trouble seemed to bring with it anaemia, and altogether I v. ; in a very bad condition. I used doctor's medicine for almost a year without re- lief. Then on the advice of a friend I decided to try Dr. Williams Pink Pills. I think I took altogether about a dozen boxes, with the result that I am again enjoying perfect health." You can get these pills through any medicine dealer or by mail, post paid, at 50 cents a box or six boxes for $2.50 from The Dr. Williams Medi- cine Co:, Brockville, Ont. TEACHING THE WAR CRIPPLES. What Is Being Done in Austria Germany for Wounded Men. .Both in Austria and in Germany, writes a correspondent of the, Engi- neer of London, remarkable efforts are being made to help the thousands of men maimed and mutilated by the war. On the outskirts of Vienna is the "Cripples' Town," for men dismiss- ed from the hospitals as cured, but so much injured as to be at a loss how to set about to earn anything, The men are housed in a large military hospital, -and the thirty-two out -build- ings connected with it are used as workshops. When an unfortunate man, both of whoselegs have been amputated, ar- rives in Cripples' Town, the very fact of his being with so many others, all of whom are similarly afflicted, en- courages him to try to make the best of his infirmities. In some cases maimed men are actually employed to teach others, maimed like themselves, and to show them what it is possible for a cripple to do, with determina- tion and courage. e. A man without lege is given at first low artificial legs, which he attaches to his stumps, and then, with the 'help of a moving rope fastened to a roller, he . r uall. S r g' ad Y learns to walk along the hospital pas- sages. When he has learned to walk on the low artificial legs, be is given higher ones, and so on until he reaches his natural height once more. Then he learns to use artificial legs with movable knee joints, so that he can sit and and kneel down, Finaily he reeeivos artificial legs with ankle joints provide ed with strong springs, so that his gait acquires elasticity Thus equipped, he practices walking about in the hos- pital garden with no other help than that of a light cane. Finally he pray ctices on the "obstacle track," where he has to leap over things placed in his way. So agile do some of the men become that they have learned to jump off a high springboard, and a man with his leg amputated far up the thigh actually learned to waltz. It is not enough, however, for these crippled soldiers to learn to walk again. They must learn to become once more useful members of society. They enter one of the thirty-two work- shops in Cripples' Town, where they are put to do the work for which they are best fitted. A man who was a carpenter, for example, but who has a stiff elbow, is set to do planing, as the speediest way to recover the elasticity of his elbow. A locksmith is put to use a file; a man with a stiff shoulder must try to use a saw, and a stiff -fing- ered man must weave naskets. Sometimes it is necessary to con- struct special tools or to adapt tools for a maimed soldier, for it may be that he cannot close his hand; so that a kind of handle must be made if he is to use a certain tool. But with use, the suppleness of the muscles re- turns to a wonderful extent, so that these handles and other artificial aids can generally be dispensed with in time. Working with stiff limbs and with hands that will not close causes pain, but the war cripples take such delight in the recovery of their former skill that they forget their sufferings. Stich a case as that of a watchmak- er whose logs were frostbitten in the Carpathians did not present much dif- ficulty, for he could resume his former work; likewise a turner who has lost his arm was able to go back to his turning bench with an artificial hand, the fingers of which he can open by a movement of the shoulder on his unin- jured side. Tailors 'can learn to sew with the left hand, and bookkeepers to enter accounts with the left hand; hairdressers learn toshave people with one hand and the help of an artificial hand, and a wood-carver whose leg was carried away by a shell in Serbia has been taught to make artificial hands. In Cripples' Town there are work- shops employing locksmiths, engrav- ers, tinsmiths, mechanics, blacksmiths, coach builders, glaziers, paper hang, ers, masons pointers and house decor- ators to say nothing of bakers, butch- ers and chauffeurs, and a large tract of adjacent land is at the service of agricultural laborers. Cripples' Town even has its own band, and it plays well, too. A Frightful Expense. "My darling," she murmured, "you were so grand, so noble, when you pro- posed to me that day in the motor- car! Shall I ever forget how touch- ingly you spoke of your future, of the sacrifices you would make for nie? It must have cost you something to speak those words." "It did, Mabel," replied the young man, a shadow creeping over his face. "It cost me about two weeks' salary for that car hire." Mr. Isaac Ward, well known a! kept far from the door. The cheerful feeling you possess after a drink of something hoi and >navory should be only the beginning of your satisfaction. For this very reason more and more people are turning from tea and coffee to nstant Postum A. lessened tendency to such annoyances as nervousness and sleeplessness repays them. Atten-day-dten-day typal. of this delight. ful, Ravory hot drink has as- sisted so massy to health and comfort that your friend, the Poitu1t drinker, will tell you it's well worth while. There's a Reason "