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» I' k * * « 4 A. A, A > iJ ^- - ,- -. 1- « • i Twins on New Diet â€" Maggie, motlierly Hereford owned by Harry A. McCIoskey, Guelph district farmer, has adopted twin lambs, orphaned when their mother died defenih'ng them from savage dogs. ...THE GREEN THUMB... By Gordon L Smith Care of the Lawn A great deal of the effort and money spent trying to get a fine lawn established can be largely wasted because of improper methods of mowing. Many .jardeners are sur- prised to learn, t . o late, that shearing off the grass at a height of an inch or so may cause enough damage to make expensive repairs necessary. This is especially the case during the drought and heat of summer; but even in more moderate weather too short cutting prevents the de- Telopment of a well-rooted stand of (Tass. Excepting lawns of bent grass, which need special handling, the best height for gra§ymthc average lawn k around two inches. An inch and a half should be the absolute mini- mnm. This sounds much taller than it actually appears; and this amount of top growth does much to en- courage the formation of deep, com- pact root systems, well able to with- stand weatliir variations, and thick enough to crowd out a lot of weeds. Encourage Weeds Cutting your lawn too short per- mits excessive growth of weeds and also leaves crowns and roots un- covered and so in danger of scorch- ing in hot weather. Almost any lawn may burn off a bit if the sun is ex- ceptionally severe but higher turf is much more resistant. If not too heavy, grass cUpping should be left on the lawn where they act as a light top dressing. shading the roots ami addin.t! to the hunius contmt of the soil. In wet weather the clippings are often too numerous and require raking off: but even if lawns have to be raked in the spring few need it in the summer when the clippings are so beneficial. ' .^nd don't e.xpect to keep a laun in good shape without a properly sharpenid lawn mower. Dull blades tug at the grass instead of sltearing it, and are particularly hard on a new lawn. The still delicate root systems may be considerably dam- aged with a dull mower although, for that matter, evin old lawns will suffer if the ground is moist when the cutting is done. Soak Garden Well Once planted and growing, about the only summer care the garden should need will be thinning, weed- ing and cultivation. If the soil is very dry and if at all possible soak the garden once a week. Bear in niind that one good soaking, whether with vegitablcs, flowers or lawn, is worth a dozen sprinkles. A little chemical fertilizer applied carefully according to directions is also a good thing at this time. It will Imrry along growth and with vegetables will increase tenderness. There is nothing quite like the thrill of being able to boast to a neinlihor that your flowers or vege- tables are days ahead of bis. But there is also much solid satisfaction in having good and beautiful things from the garden long aftir those next door are done, t^erliaps the connnonest mistakes of all amateur gardeners are planting too soon and stopping too soon, l^laiit another crop of carrots, beets, bean.s, spin- ach, littuce now. * TABLE TALKS **Jam" and "JelV* More This Year! Jam .and jelly making can 'he a •more thrilling job for teday'« home- maker than it was for her grand- mother! Now, the jam and jelly maker can buy commercial pectin â€" the naturail iellying material of fruit, in convenient, standardired form. And that opens up a whole variety of delicious jams and jellies and canserv^cs, that were not pos- sible hefore. iFruits like pieaches and pearfi a-nd blueberries, which in themselves contain little pectin â€" raspberries and strawberries and cherries, which "jell" softly if at all â€" can now he made into perfectly "set" jams and jellies, chock-full of the fresh flavor, an<1 with all the natural bright color, of the fresh Summer fruit itself. Then there are •uch novelties made possible by commercial pectin, as Mint Jelly â€" emerald-green and delicious, to add »eal flourish to a main-course of hot or cold Iamb. • ♦ ♦ There are other advantages to making jams and jellies with com- mercial pectin I For exampleâ€" there is the fact that you can use fruit that is dead-ripe , , . at the peak of its delicious flavor and rich color. With commercial pectin, there's no need to use "slightly under-ripe fruit" as the old-fashioned cook books advise, to get a jelly that will nnmould. Flavor is also helped by the brief cooking time. Just a half- minute of boiling to bring jellies to the "jelling" stage â€" one or two minutes' boiling of sugar-and-fruit, for jams. And results are »o tur*. ♦ ♦ • Just a few words of explanation about commercial pectin, and pectin recipes. Remember that the pectin recfpei distributed by competent food authorities tnd by the pectin manufacturers, have been carefully tested â€" and are properly balanced for perfect aetting. Do not alter quantities â€" do not double recipes- cook only for the specified time. Andâ€"having selected a recipe from a reputable sourceâ€" do trust its cor- rectness, and use the amount of " sugar given. Pectin jams and jellies call for more sugar per cup of fruit than the old-fashioned recipes; but a pound of finished jam or jelly contains no more sugar than a pound made the long boil way. • * * ' Here's why:â€" To "set", .a jelly must hav,e certain definite propor- tions of fruit acid, fruit pectin and sugar, in the older method, it was necessary to boil the mixture until enough water evaporated to concen- trate the pectin naturally present in tile fruit, to the point where the mixture would "jell". In those cases where fruit is naturally rich in pec- tin (as for example, grapes and crabapplcs) this point is more quickly reached. When the fruit is low in pectin, longer boiling is re- quired â€" and sometimes there is not enough pectin to make a satisfactory "jell", no matter how long the mix- ture is boiled. By adding commer- cial pectin â€" a concentrate of the pectin naturally present in the fruit â€" the proper concentration is reach- ed very quickly, with practically no evaporation of the fruit juice . . . and no loss of flavor 1 That ex- plains why you get more jam and fruit, when you use added pectin; it also explains why more sugar is called for, per cup of fruit, than for the old-fashioned method. Actu- ally, you use no more sugar per pound of finished jam or jelly, ♦ ' • * Don't be disturbed if some of your mixtures do not set the day they are made; the recipes take into account the fact that many jellies grow progressively firmer for a week to a month after they are madf. Counties in Denmark are sub- divided into 1,300 parishes, each ad- ministered by a parial- council CHRONICLES OF GINGER FARM By GwendoUnr P Clarke This might be called "Sunday on the Farm" because it is typical of what often happens on any ordin- ary farm. Vou see, Sunday, theo- retically, is a day of rest. But some- how the livestock don't always fall in with the idea as you will realize when you have read a little furllier. * ♦ * The work of the day was almost done. Partner and son Hob were milking; youn« John was away for the day and 1 was out in the drive- way siiceding a paning guest. As she started her car 1 looked to- wards the road and there 1 saw four horses turning in at our gate- way. I went down in the car to head the horses hack v ' -re llicy belonged. But 1 was too late. By that time they were heading across the field. It is a hayficld arl be yond eating a little grass there wasn't much harm they coul . do- providing 1 could keep them from ge;ting into the f-'rain field, the gate of which was wid. open and too heavy for me to lift. 1 didn't want to ca.l the men â€" milking is one iob at which farmers do not like to be interrupted. So, since the horses were at the far end of the field I thought it was safe to wait until the milking was done. But 1 cha' ged my mind when, glancing towards the road aKain, 1 saw our neigh- bour's cattle were also on the loose, including the bull. It was proof positive that across the road 'lere uas no one at home, * * * Of course J went down to the road again. There were cattle everywhere â€" <jn the road, in the lane and in two fields. My first thought was to get them all in one place. I was i little dubious as to hdw the bull might act so I first looked around for a means of es- cape should he -ppear at all belli- gerent. I knew he was supposed to be quiet but with a stranger you can never tell. There was a barbed wire fence quite handy. I decided that if I had to I could roll under the fence while the two strands of wire would kcej) the bull at bay. It took me a good half-hour to get all the cattle in one field but I 'Wid it. Not by cl asiiig them but by heading tlicm off if they started going where I didn't want them to. But alas, I forgot the fence at the top of the field had been taken down for road construction. How- ever, by this time my men were through milking. Boh phoned other neighbours and by the time they came there were seven of us on the job. Of course the cattle and horses were all out on the road again and even with seven men and a dog it took us quite a while to round them up and into the back field on their own farm. * * * Then minutes after we got back we saw thg own .- return home for his evening chores. Wouldn't it have been a nice home-coining had he got back and found all his horses and cattle awnyâ€" heaven knows where? I am not pretendlni; that any of us enjoyed this little extra chore but no farmer worthy of his salt could just sit back and let a neigh- bour's cattle and horses roam the country at will to endanger them- New â€" and Sliould Be Useful Too From time to time, in this space, we give brief descriptions of new inventions that have come on the market. Now has come the sugges- tion that there is still room for the invention of gadgets which would make life smoother and easier in a machine age. Here are just a few of them. Telephone. A phone that positively will refuse to ring while you are alone in the house, and enjoying a bath. New DoorbelL This would have an electric eye, also a speaker .system that would say, "Xo, we don't want any more magazines till we have worked our own way through col- lege." Auto Horn that wofild refuse to toot "Goodbye" as guests leave a house around 3 a.m. Ash Cans that won't bounce, there- by reducing ash collector's pleasure to one bang per throw. Theatre Seats that won't remain empty in the middle of the row until after the picture is well under way. Alarm Clocks that will get you up in plenty of time to catch your train without waking you till you're ready. Typewriters that will absolutely refuse to write drivel (Such as this?). selves and to be a menace to the motor-driving public. After all what use are neighbours if they cannot help in an emergency? V'e know, should the occasion arise, our neighbour would do just as much for us. But thank goodness the occa.sion n-ver has arisen so far â€" and we ccrlaiiily hope it never will. * * • Insofar as this little story con- cerns myself it amuses me â€" and for this reason: A ' w wei ks ago strangers called to sec us and one of them said to me "What chores do you do around the farm, Mrs. Clarke?" Believe it oi not, 1 couldn't think of a thing â€" except that 1 look after the chickens when we have them. 1 couldn't say 1 * help with the milking because I don't. But of course 1 have thought of 1 .' of jobs since that a town woman wouldn't have to do â€" wash- ing the separato and pails, galher- ing eggs umpteen times . day, run- nii:^ to the other end of the farm if a call comes for one of the men; helping doctor injured or ailing live- stock, assisting as midwife to a heifer; hoarding casual hour- workmen of all kinds exiieit to be fed when they work in the c< untry, including carpenters and plu ers. Cleaning eggs, packing eggs and shipping eggs â€" yes, eggs provide a year-round daily chore. And then as I have already told you, there are cattle and horses to look after. I don't suppose I ever cross the yard without making sure no cattle beast has leaped the fence, poked his or her nose through, or under a wire, or in any other way made a bid for freedom. Later there are horses to drive on the hayfork, binder canvases to fix . . . But why go on? â€" there are jobs galore and yet 1 couldn't think of a single thing when this itfanr asked me what chores I did around the farm! [ (is^s8M)aj^ ginnm i Air-Sped â€" Here is model Rose- mary Massey all set to take off on Style's Air-Sped Fashion Show, presenting fall fashion previews across Canada. Excellent Herba Excellent herbs had our fathers a| old â€" Excellent herbs to ease their paIn-« Alexanders and Marigold, Eyebright, Orris and Elcampane, Basil, Rocket, Valerian, Rue, (Almost singing themselves as thej» run) Vervian, Dittany, Call-me-to-you, Cowslip, -Mclilot, Rose of the Sun. .\nytliing green that grew out of the mould Was an excellent herb to our fathers of old. From "Our Fathers of Old" by Rudyard Kipling. Appropriate Then there's the one about the budding poet who called a promi- nent publisher on the phone. "What do you pay for blank verse?" asked the poet. "Blank checks," was the prompt and chilling reply. HEiViOit^HOIDS 2 Special Remedies sy the Makers of Mecca Ointmeill Meccft Pile Remedy No. 1 is for Protrudim Bleedine Piles, r.nd is eold in Tube, with pipe, or internal application. Price 76c. Mecca PiU Remedy No. 2 is for External Itching Pilee. Sold D Jar. and is for external use only. Prioe 60B) )rd«' by number from your Drui^Kiat. Here's Speedy Relief for Tei^der, Hsdiing, Burning Feet Voiir reel iii:i? hf ^k nwolh-n :iiiiJ in flaiiM'H (hut .vfiti ihiiik you (iin'l uo iin* other stciK Vour f»liofs niu.i fcrl us if they lire cuKiitK riulit into (he rirhli. \'(iii feci sirk all ov<t with i>:iiii itnti torture: voti'd Kire anythini: tn tcel relief. Two or three itpplicaticins ol Moune's Gmernld Oil and in a feu niitiules the [lain anil horetiesij (H^^appcnf^- *^'<' mutter how discoiiraKeii you \\ii\v been, (t vou havp not tried ICrnerairl tlil then >*iu li:i\e Noine- tbinK to learn. -\sU tur u tiotlle toiiuy at Kood druB -toreh all over r:iiiad:i. l^sr-i.^iSaa*^' iiiiif'I AND RESULTS ARE SURE! Sounds almost unbelievable â€" until you know the reasons why, Certo is nothing but "fruit pectin" â€" the natural sub- stance in fruit which makes jams "jam" and jellies "jell." It's extracted from fruits in which it is most plentiful for better, quicker, easier jam and jelly making. 1. Short boil â€" That's why, when you use Certo, you don't have to "boil down" your fruit to make it set. A one -to -two -minute full, rolling boil is enough for jams . . . a half-m'nute-to-a-minute for jellies. 2- Extra yield â€" The short Certo boil saves all the precious fruit juice which, in long boiling, goes off in steam. You get an extra yield of 5,Q^ more jam or jelly. 3. Scves f ime, work â€" What a lot of time and work it saves, too 1 The old long-boil way you'd have to boil and stir many times as long, 4. Fresh fruit flavour â€" colour â€" With Certo you use fruit at its peak of flavor and colour and not the under-ripe fruit used in long- boil recipes. The Certo boil is too short to spoil this lovely taste and colour. They stay right in your jam or jelly. 5. No failuresâ€" You'll Have nO lailures if you follow exactly the recipes provided with Certo. Dif- ferent fruits need different hand- ling, so there's a separate tested recipe for each one. ir^^ TAKE THE GUESSWORK OUT OF JAM AND JELLY-MAKING GET CERTO AT YOUR GROCER'S A Produci of G*mral Food* A pound of jam or jelly made with Certo conloins no more sugar than a pound madetheold, long-boilway. LITTLE REGGIE By Margarita A ^^ i