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Zurich Herald, 1957-04-25, Page 71 IINDAY LES50N L By Rev. R. lean:lay Warren ILD, Gofl'S Greatest Creation Genesis 2:4-9, 15-22 Memory Selection: The Lord God formed man of the dust of the ground, and breathed into his nostrils the breath of life; and roan became a living soul. genesis 2:7. For the remainder of this quarter our studies will be in Genesis. The Bible begins with a Hebrew word which we trans- late 'in the beginning' or 'Gene- sis'. The book is well named, It records the beginning of the heavens and the earth, darkness and light, life and death, man and woman, marriage and so- ciety, arts and crafts, sin and sacrifice, judgment and .mercy, rebellion and fellowship, failure and promise, degradation and redemption, differences in langu- age and much more. Our knowledge of the universe is steadily increasing. The galaxy of the Milky Way, of which our solar system is an insignificant part, is shaped like a dish and has a diameter of about 400,000, light-years. A light-year is ap- proximately six trillion miles. With recent studies by means of the new Mount Palomar tele- scope we are told that nearly a billion of these galaxies some- times called 'island universes' can beseen by means of photo- graphs. We have been learning much in the submicroscopic realm. The infinitesimal atoms with their electrons are as marvellous as the great systems we can see. And God made it all. But God's crowning work was man. Man is no revision of the ape but 'a creature distinct from all others. When God had made man from the earth's dust He breathed into his nostrils the breath of life. Man was made in God's image. He could reason and make moral choices. The story of his disobedience and consequent fall from the moral image in which he was created we shall see in the next lesson. We, shall see also the beginning of God's provision for man's redemption from the curse of the broken law. Truly the mercy of God is from everlasting ..to everlasting. Through faith in Jesus. Christ we can come back to happy fellowship with out Creator. Signed Cheques "Your Sincerely" Dr. Bethel Solomon, former Irish Rugby international, once managed the famous, Abbey Theatre, Dublin, and the actors came to him for their salaries. As he had no ready money available it was suggested that he should write cheques.. Two signatures were required, so he asked the poet W, B. Yeats to sign, and the actors read on their cheques: "Yours very sincerely, W. B. Yeats." Dr. Solomon thinks he must be one of the few men in the world who've heard aa famous pianist perform on the harmoni- ca, accompanied on the piano by a famous harmonica player. It happened at a club dinner. Ben- no Moiseiwitsch played several piano solos, then Larry Adler came on to the platform looked around for an accompanist, and asked Benno if he would oblige. "Impossible," . Benno said. "Your music is far too difficult." Persuaded to try, he looked at the music, shook his head, again said "No." "All right," said Larry hand- ing him his harmonica, "you play my instrument and I'll play yours." And after a few trials they launched into a duet! In his entertaining memoirs, 'One Doctor In His Time," Dr. Solomons tells of a strange • experience he had when a wo- man living some distance away consulted him, saying her mar- riage was breaking up because she had no children, and her husband was ill-treating her on. this account, She had seen several gynaecologists, but the outlook was hopeless. Desperate, she felt that she would lose husband and home if she couldn't produce a child, and asked the doctor to aid her in a plan. She told her husband that she was going to have a child and his whoe manner changed, From being a cruel brute, he be- came a devoted husband. She arranged to adopt a baby and 'asked the doctor to put her in a nursing home for her "confine- ment," ordering that there ware to be no visitors. He wasn't happy about this, but after con- sulting her clergyman, agreed. At the appropriate time . she went to him for two weeks, then returned home with a fine child. The plan was so carefully carried out that there were no complications, and an unhappy marriage was changed to an ideal one. ALL-OVER UMBRELLA -Curtain - like extension of this umbrella's protection can be raised or lowered with a draw string. Invented by Enid Parmenter, of Capetown, Union of South Africa, it's one of hundreds of gadgets on display at the First international Gadget Show. Sold His Beard Hair at a Time A so-called "holy man," wan- dering- round an-dering•round the villages of the Upper Chindwin River valley in Central Burma, did a brisk trade selling strands of his flow- ing beard at around two dollars each to people who believed that if they burned the hair and drank its ashes in water they would be protected for the rest of their lives against all disease. It's astonishing what some gul- lible people will believe when they are seeking cures for minor ailments. Up to a few years ago spiders' • webs were still being used in some parts of the West of England for healing cuts. Old people living in the Peak District used to believe that if they shredded horse -radish in a jug and poured hot ale over it, the resultant brew would cure rheumatism if taken three times a day. A bygone "cure" for a stye on the eyelid was to rub it with a black cat's tail. In some parts of Southern France, poultices were made of swallows' nests. Equally silly was the belief that a piece of string worn round the waist would word off sciatica. There was one old Sussex shepherd who always carried a "cramp bone '-the patella bone of a sheep -to preventattacks of cramp in bad weather. Devon housewives of 200 years ago firmly believed that clover dew could be successfully used for the removal of moles on the face. CROSSWORD PUZZLE ACROSS 1. Cancel 5. Water resort 8. Speck or dust 12. Inspects 14. Malignant 15.O1d-titners 12. Decades 17. beading aviator 18. Outfit 39. Parsonage 20. Character in "The P'aerie Quoene" 22. Canadian province 24. Cubic meter 26.'Perfornied 27. Cask 30. Hotel 32. Riding School 34. Bitter vetch 35. I3ody bone 87. Madness 88. Type of iron casting 40 Wager 41. Rascal 44. Corded cloth 42. Cold and clamp 48, Border on 49. Consecrat6 Kt..Attltude 52. Conies forth 68. hardens 64. Small tumor, Si. t t1isance OtrER 3. Hindu deity 2. 'Enforcer 3. Tardiness 4. Uncle (Scot.) 5. Slow-moving animal 6. Group of five 7. Donkey 8. r,'us1blP substance 9. Baking chamber 10, Fo'ou containers 11. Otherwise 13. Annoy 19. Term of address 21. Cunning 23. Vigor 24. Pronoun 21. ilncnnny 27 Revere 22. Stirs up 29. Chin herb Al igniter) 83. Catch suddenly 36. Roman galley 38. Silencers 39. Automobile 41. knocks 42. Musicai instrument 43. Blast of wind 43. Fastener 47. Where the sun sets 49. Emblem of morn ina 51) F1nttle ,nn .i3sWei elsewhere his page, DE LUXE HORSE HOTEL -Carpeted with 10 inches of packed dirt over four inches of gravel, portion of horse barn pictured, above, is only a small part of a de luxe horse hotel for the elite of the equine world now under construction at Yonkers Raceway. Eight 84 -stall, two-storey barns will be in the group. "Apartments" on sescond floors will be staggered so that guests walking about above won't, disturb the temperamental occu- pants of first -floor "suites". Ramps will lead to the second - storey accommodations. Cost of the project: About $2,700,000. TIILFMNFRONT The Minister of Agrciulture, the Right Honourable James G. Gardiner, announced recently that the Agricultural Prices Sup- port Board had been authorized to provide a support price for Canada First Grade dry skim- •coed milk on the basis of a price of 17 cents per pound for spray process and 14 cents per pound for roller process, f.o.b. storage M certaindesignated storage points throughout Canada. The Minister stated that he hoped by introducing this addi- tional support for the dairy In- dustry that •sufficient stability would be provided to encourag;, producers to maintain present production of milk Con sumption of dry skimmed milk in Canada is increasing annual- Iy so it has been considered de- sirable to maintain approximate- ly the present market price for dry skimmed milk during the spring and summer flush pro- duction period. .� * * When an egg is first laid it is free. from stains. However, as hens are not the most careful of creatures nor the ordinary hen house the tidiest of places its fresh appearance does not last long without protection. Perhaps the most persistent enemy of egg cleanliness is dampness. Stains found on eggs are due to moisture. Wet litter, for instance, is the pad and the birds feet the stamps that put a good many stains on eggs. Ex- cessive moisture in litter is a serious problem in itself but if' it can be eliminated by more insulation in the house, proper ventilation or suitably managed deep litter, fewer dirty eggs will be one of the general benefits. * * Best design is also important in egg cleanliness. A nest hot built to hold litter to at least a depth of three inches should be remodelled to this capacity. Ample litter helps cover soiling materials and provides a cushion against breakage. Although straw is often the handiest material on the farm it has the drawback of sticking to eggs and if damp causes staining. Wood shavings, available at a low price in many parts of Canada, make an excellent litter. Any nest litter should be changed from time to time. The ratio of hens per nest is also important, the recommended number being not more than five per nest. Cleanliness of eggs is such a general requirement that most poultry supply catalogues depict egg cleaning devices. These range from simple hand buffing pads to automatic egg washing machines with ' special deter- gents, One of the features of the new wire cages with sloping floors, as well as the modern laying cages, is their ability to reduce the number of soiled eggs. Community nests for which easily read plans are available from the Canada Department of Agriculture, have also found fa- vour with many poultrymen. .k * 5 Gathering time is when some soiling might occur. Baskets made of wire, either plastid cov- ered or plain, have the advantage of allowing eggs to be cooled quickly but careful filling is re=' quired. Considerable cleaning is necessary if a broken egg runs down through the basketful. The procedure at the Experimental Far mat Harrow, Ont., is to fasten a small wooden box, a little larger than a half egg case, on wall in each pen at head level. The eggs from the nests are piit in trays in this box until it is convenient to take them to the egg room. A square of cloth tacked to the cupboard top and let hang 'curtainwise in front acts as - a door to keep out dust. Tacked on the bottom . of the cloth is a light strip of wood to keep it hanging .in place -Remov- ing eggs from the nest atfre- quent intervals is very import- ant in keeping down the number Of 'soiled eggs and this cupboard is always handy as a temporary holding place. * * 5 With most red varieties of ap- ples, colour development is basically of a striped pattern. On young trees and trees well ex- posed to sunlight, good colour develops, but on old crowded trees poor colour is common. Since apples are graded and sold on a colour basis any means for increasing colour is of great economic importance. Fortunately-, sports or muta- tions resulting in apples of high colour intensity have been dis- covered for almost all known red varieties of apples. These sports usually are found as a small branch on a tree, and de- velop from a single bud muta- tion. Buds taken from the sport reproduce the colour mutation. * * * The best known red sports are of the Delicious variety. The first two of these were the Starking in 1924 and the Richared in 1926. Since then many red strains of How Pioneers Made Hominy Before winter was quite over was when our pioneer grand- mothers made that tasty dish, fried hominy. It was home - butchering season and the per- fect side dish to fresh pork was pearly hominy, fried in the fresh meat drippings. It could be served as a cereal with milk and sugar for breakfast, as a vegetable at noon, or combined with honey or sorghum, eggs and milk as a pudding for sup- per. Grandmother had a fire built under the big black "kittle" out- doors to cook her big batch of hominy . the same "kittle" used for making soap and apple butter. If she had no lye from the store to start her hominy she could use the lye water she made by leaching rain water threugh a hopper of hard wood ashes! The modern cook can use the deep well on her electric range Delicious and other varieties have been introduced. In the last five years a number of im- proved red strains of Delicious have been propagated, most of these being higher intensity colour sports of Starking. Ex- amples of these are Red King, Hi-Erly Red and Bisbee Red. A high colour bud mutation of the Richared is being sold as Royal Red. All of these strains are characterized by early develop- ment of red colour. * With the McIntosh variety the Summerland Red and Rogers New York Red are blush strains with greatly iniproved colour over standard McIntosh, and in British Columbia, at least, are almost exclusively planted. Red strains of Winesap have been grown for many years, but solid red or blush strains such as the old Seeando have proved unsatisfactory because of a ten- dency to russetting and shrivel- ling. It appears today that the best red strains of Winesap are the Improved Seeando and the Ruble Red, both originating from the Mosebar strain. for the long, slow cooking and she may prefer to use soda rather than lye. If she wishes t(2 make a reputation with her hominy, she will use Hickory King corn -- a white corn rale - ed just for hominy and having big grains twice the size of those from ordinary ears. Select six or eight ears of white corn having large kernels. Shell and put into an iron or enamel kettle. Cover with water and add two tablespoons of bak- ing soda. Let stand overnight or at least fifteen hours. Drain and wash thoroughly and most of the hulls should slip off. Rubbing the hominy in a cloth sack helps to take off the hulls and black tips, write Hallie M. Barrow in The Christian Science Monitor. Add water to cover, two table- spoons of salt and boil very slowly or simmer for four hours., or until the starch is well cooked. As the corn swells, keep adding more water to keep well covered with water. Should there be a slight soda taste, change the cooking water once. Test by pressing a kernel be- tween the fingers; it should be soft. When the grains are done, let cool and store in a covered glass or eathenware dish. Now grandmother made up enough hominy to last weeks,' and she placed the cooked hominy in a clean white sack, not mere than a gallon to the sack. She pinned her sacks to the clothesline or other con- venient place in the open and allowed the hominy to remain until it was frozen dry. Then it was stored like dried corn. Upsidedown to Prevent Peeking MUM d . MUM ©©© ©©®d MOOD : UD O©k I2DUD' MOO ©Oo dMEMO ood BOO BOOM =MOM OEM ©EI :. MOO= BSE ©lei [10D BOO BOOM ii 00.,01 ©UI ©©C7 ©0©© ©DODBUD! MOM© MUMUM0EIEJ 05100 OMB MOW PUNCTUREPROOF-Lying on a bed of nails isn't the easiest thing in the world but fakir Tarha Bey increases its difficulty by letting two people ride over him on a motor scooter at Paris' Olympia Music Hall. BARREL OF FUN -Cadets of St. John's Military School try to shake "Cowboy" Sarnimy Bertram loose in a training session for rodeo riding. A barrel suspended on four raps bets as than "broncho". Boys' tugging provides the bucking. a 3 4 :i 5 6 '1 • 6 . 9 l0 11 12 - ■.19 ■� 19 ®.■ IS 16 •1 IT ■ %%4nY Ia t 19 111 III sr; rr 20 ®® i. `fir 2 23 ®®.,, 4 , k. 30 • 31 .:0,.'0. 32. 11 ill 4481',Y 3:i.1 35 IKE" Ill III illhilli11111 51111111111111111111111 98 ®®111v:�•'• 111111 U50 Milli Mal 1411111 NMI NIS .i3sWei elsewhere his page, DE LUXE HORSE HOTEL -Carpeted with 10 inches of packed dirt over four inches of gravel, portion of horse barn pictured, above, is only a small part of a de luxe horse hotel for the elite of the equine world now under construction at Yonkers Raceway. Eight 84 -stall, two-storey barns will be in the group. "Apartments" on sescond floors will be staggered so that guests walking about above won't, disturb the temperamental occu- pants of first -floor "suites". Ramps will lead to the second - storey accommodations. Cost of the project: About $2,700,000. TIILFMNFRONT The Minister of Agrciulture, the Right Honourable James G. Gardiner, announced recently that the Agricultural Prices Sup- port Board had been authorized to provide a support price for Canada First Grade dry skim- •coed milk on the basis of a price of 17 cents per pound for spray process and 14 cents per pound for roller process, f.o.b. storage M certaindesignated storage points throughout Canada. The Minister stated that he hoped by introducing this addi- tional support for the dairy In- dustry that •sufficient stability would be provided to encourag;, producers to maintain present production of milk Con sumption of dry skimmed milk in Canada is increasing annual- Iy so it has been considered de- sirable to maintain approximate- ly the present market price for dry skimmed milk during the spring and summer flush pro- duction period. .� * * When an egg is first laid it is free. from stains. However, as hens are not the most careful of creatures nor the ordinary hen house the tidiest of places its fresh appearance does not last long without protection. Perhaps the most persistent enemy of egg cleanliness is dampness. Stains found on eggs are due to moisture. Wet litter, for instance, is the pad and the birds feet the stamps that put a good many stains on eggs. Ex- cessive moisture in litter is a serious problem in itself but if' it can be eliminated by more insulation in the house, proper ventilation or suitably managed deep litter, fewer dirty eggs will be one of the general benefits. * * Best design is also important in egg cleanliness. A nest hot built to hold litter to at least a depth of three inches should be remodelled to this capacity. Ample litter helps cover soiling materials and provides a cushion against breakage. Although straw is often the handiest material on the farm it has the drawback of sticking to eggs and if damp causes staining. Wood shavings, available at a low price in many parts of Canada, make an excellent litter. Any nest litter should be changed from time to time. The ratio of hens per nest is also important, the recommended number being not more than five per nest. Cleanliness of eggs is such a general requirement that most poultry supply catalogues depict egg cleaning devices. These range from simple hand buffing pads to automatic egg washing machines with ' special deter- gents, One of the features of the new wire cages with sloping floors, as well as the modern laying cages, is their ability to reduce the number of soiled eggs. Community nests for which easily read plans are available from the Canada Department of Agriculture, have also found fa- vour with many poultrymen. .k * 5 Gathering time is when some soiling might occur. Baskets made of wire, either plastid cov- ered or plain, have the advantage of allowing eggs to be cooled quickly but careful filling is re=' quired. Considerable cleaning is necessary if a broken egg runs down through the basketful. The procedure at the Experimental Far mat Harrow, Ont., is to fasten a small wooden box, a little larger than a half egg case, on wall in each pen at head level. The eggs from the nests are piit in trays in this box until it is convenient to take them to the egg room. A square of cloth tacked to the cupboard top and let hang 'curtainwise in front acts as - a door to keep out dust. Tacked on the bottom . of the cloth is a light strip of wood to keep it hanging .in place -Remov- ing eggs from the nest atfre- quent intervals is very import- ant in keeping down the number Of 'soiled eggs and this cupboard is always handy as a temporary holding place. * * 5 With most red varieties of ap- ples, colour development is basically of a striped pattern. On young trees and trees well ex- posed to sunlight, good colour develops, but on old crowded trees poor colour is common. Since apples are graded and sold on a colour basis any means for increasing colour is of great economic importance. Fortunately-, sports or muta- tions resulting in apples of high colour intensity have been dis- covered for almost all known red varieties of apples. These sports usually are found as a small branch on a tree, and de- velop from a single bud muta- tion. Buds taken from the sport reproduce the colour mutation. * * * The best known red sports are of the Delicious variety. The first two of these were the Starking in 1924 and the Richared in 1926. Since then many red strains of How Pioneers Made Hominy Before winter was quite over was when our pioneer grand- mothers made that tasty dish, fried hominy. It was home - butchering season and the per- fect side dish to fresh pork was pearly hominy, fried in the fresh meat drippings. It could be served as a cereal with milk and sugar for breakfast, as a vegetable at noon, or combined with honey or sorghum, eggs and milk as a pudding for sup- per. Grandmother had a fire built under the big black "kittle" out- doors to cook her big batch of hominy . the same "kittle" used for making soap and apple butter. If she had no lye from the store to start her hominy she could use the lye water she made by leaching rain water threugh a hopper of hard wood ashes! The modern cook can use the deep well on her electric range Delicious and other varieties have been introduced. In the last five years a number of im- proved red strains of Delicious have been propagated, most of these being higher intensity colour sports of Starking. Ex- amples of these are Red King, Hi-Erly Red and Bisbee Red. A high colour bud mutation of the Richared is being sold as Royal Red. All of these strains are characterized by early develop- ment of red colour. * With the McIntosh variety the Summerland Red and Rogers New York Red are blush strains with greatly iniproved colour over standard McIntosh, and in British Columbia, at least, are almost exclusively planted. Red strains of Winesap have been grown for many years, but solid red or blush strains such as the old Seeando have proved unsatisfactory because of a ten- dency to russetting and shrivel- ling. It appears today that the best red strains of Winesap are the Improved Seeando and the Ruble Red, both originating from the Mosebar strain. for the long, slow cooking and she may prefer to use soda rather than lye. If she wishes t(2 make a reputation with her hominy, she will use Hickory King corn -- a white corn rale - ed just for hominy and having big grains twice the size of those from ordinary ears. Select six or eight ears of white corn having large kernels. Shell and put into an iron or enamel kettle. Cover with water and add two tablespoons of bak- ing soda. Let stand overnight or at least fifteen hours. Drain and wash thoroughly and most of the hulls should slip off. Rubbing the hominy in a cloth sack helps to take off the hulls and black tips, write Hallie M. Barrow in The Christian Science Monitor. Add water to cover, two table- spoons of salt and boil very slowly or simmer for four hours., or until the starch is well cooked. As the corn swells, keep adding more water to keep well covered with water. Should there be a slight soda taste, change the cooking water once. Test by pressing a kernel be- tween the fingers; it should be soft. When the grains are done, let cool and store in a covered glass or eathenware dish. Now grandmother made up enough hominy to last weeks,' and she placed the cooked hominy in a clean white sack, not mere than a gallon to the sack. She pinned her sacks to the clothesline or other con- venient place in the open and allowed the hominy to remain until it was frozen dry. Then it was stored like dried corn. Upsidedown to Prevent Peeking MUM d . MUM ©©© ©©®d MOOD : UD O©k I2DUD' MOO ©Oo dMEMO ood BOO BOOM =MOM OEM ©EI :. MOO= BSE ©lei [10D BOO BOOM ii 00.,01 ©UI ©©C7 ©0©© ©DODBUD! MOM© MUMUM0EIEJ 05100 OMB MOW PUNCTUREPROOF-Lying on a bed of nails isn't the easiest thing in the world but fakir Tarha Bey increases its difficulty by letting two people ride over him on a motor scooter at Paris' Olympia Music Hall. BARREL OF FUN -Cadets of St. John's Military School try to shake "Cowboy" Sarnimy Bertram loose in a training session for rodeo riding. A barrel suspended on four raps bets as than "broncho". Boys' tugging provides the bucking.