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Fawn Is Farm Pet â€" Bambi, 2- weeks-old fawn, found by Eileen of Mr. and Mrs. R. Griffith, 2nd Concession, Sarnia Township, smiles. and Sally Griffith, daughters nuzzles Eileen while Sally '^^^>."'(^'3 hronicles ^ingerEoim kf (3^(z.rtdoUr\e P. Cle^rkc s A Here is an *^|-w»vJowed a wc L r '( ^i Sentences taken from their con- text are supposedly misleading. But that theory doesn't always apply â€" not these days. Sentences â€" or even â-  few unrelated words, often stand out sharp and clear, revealing far more than the speaker realises. For instance, I passed two girls on the street, prcjumably young married ivomen. Said one â€" "Have you fin- ished your shopping:" The qther answered â€" "Xo, I have to go to the butcher's yet â€" and do I dread the thought of buying meat!" No ex- planation is necessary, is it? * » another tid-bit which fol- vomen's meeting in the countr^--Mr& Aye said to me next morning â€" "Did you see Mrs. Bee's modernized kitchen?" "Yes," I answered, "it was lovely, wasn't it?" "It sure was â€" so lovely that I was right down sick about it after I got home!" Thereis a story in those few words too, isn't there? * ♦ » But there is more to it than that. It is a matter of decision and then being satisfied afterwards. Know- ing both these women and their families I know that each has things the other hasn't got. For instance Mrs. Aye hasn't got a streamlined kitchen but last year there was mdded to her house a lovely large screened-in sunporch with the most gorgeous view imaginable. A place to eat. work, sleep or laze in to one's heart's content. Fm telling you that porch is really something. • * * Mrs. Bee hasn't got so much as a front entry but inside the house there is this wonderful kitchen â€" you just feel you have stepped into ^ one of those magazine advertise- ments of the modern kitclien, com- plete with dining-alcove. Still an- other family, satisfied with just an average house for conveniences, •eem to have found their heart's desire in the aewest and smartest things in cars. You see what I mean, don't you? Not many of us can have all we want but if and wlicn the time comes when we can make a bit of a splurge then we naturally have to decide in our own way what we want the most. And if we decide i on a sunporch rather than a strcam- Kncd kitchen then surely we should not envy the modern kitchen. woman with her Last week I had to make a deci- sion myself. I had the offer of an electric refrigerator. Partner told me to please myself. Well, I thought of the work it would save, trailing up and down the cellar stairs; and of the food it would save â€" I have such trouble in keeping meat from going had. Gone also would be our ice-bo.x troubles. How often have I brought ice back from town only to find the men con- spicuous by their absence. And if you think carrying a fiirv'-ponnd chunk of ice down cellar is fun you want to try it some time. Ice tongs are useless in my hands. My method was to wrap the ice lovingly in a clean towel, hug it to my chest and finally arrive, damp, cold and breathless at the ice-box down cellar. Then there was that extra heave necessary to get my slippery burden into the ice chamber â€" usu- ally it would slither out of my arms halfway to its destination and often break in two on the cellar floor. Are you surprised that only in e.x- trenicly hot weather did we bother with the ice-box at all? It is differ- ent in town where ice is delivered right to your box. • • » .'\11 cf which leads up to the fact that I went all out in favour of a refrigerator and now it is liere an# in operr.tion â€" and I am pretty sure I am not going to regret my choice. The only trouble is we are having to rearrange the pantr>% more or less building around t!;e refrigerator. Young lolin was watching one night â€" Partner at hjs carpenter work and I painting this tiling and thatâ€" finally he remarked, and with reason â€" "Every time you get something new it makes a lot of work, doesn't it?" ' And was he right! * * * And here is another story in one sentence: Yesterday a farmer's wife was telling me about their hired man and said â€" "He is quite green but of course he wants good wages. We don't really mind the wages â€" it's having to board him too that gets us down." Times change, don't they â€" re- member when an e.xtra man to feed was neither here nor there on a farm ? CROSSWORD PUZZLE ACROSS 1. Sweet potat» 4. Kuft J. Cover IS. Indivlduai ' It. Hebrew prophet 14. Artiflciat > lansuags 15. CaUed JT. Hunter 19. Scheduled 11. Dry 11. Salt water 14. Let gro 15. I'lundered (archaic) 11. No in.itter which S2. l!othersom« 13. Kxisted 14. Object In r.Mcstlon }5. Klevate ii. reel â- VI. Prc.'is fabrle 19. Stoiasre room 40. TrtSern 4t. r>in<lnutl\« 43. Small 46. Horn 49. 1ntM:in mul- berry •0. O.nV, In FPo.'iUinK U. Kli'vlittesa bird U. l>wlnB t4. Force unit* 5. Harden nowii i.atui 1. Era 3. Chagrin 4. Subject 6. Was carried 6. Ourselves 7. Chess pleoea 8. Kind of shawl I. AtK>nt 10. Activity It. Seed container 16. Coin is. Proper 20. Attired 23. Interweave 23. French an- nuity 25. Additional 26. Clever 27. Moves gently 2(1. Pestroy 33. Swooned 13. Batter cakta - 35. Hindu princess 16. Red win* IS. I^imber Sit. Narrow roada 43. Ford 43. Tablet 44. Small shield 45. Maji's name 47. Scotch unci* 48. tJnvarjring prc>ccdur4 61. Amoiiur ^- GB££N ^THUMB The next few weeks are an ideal time for pruning your spring flower- ing shrubs such as lilac, forsythia, wisteria, bridal wreath and mock orange. Once these shrubs have ceased flowering you can attack the old shoots â€" thick as a thumb and dark colored â€" cutting them out at the base in order to induce new wood wliich will flower more freely. One third or one quar- rcmoved each year a" easier one. Twenty years or so ago pardeners and nurserymen were beginning to wonder why transplanting couldn't be done in the summer instead of just during the spring and fall. So they began experiments which turn- ed out so well that it is predicted now that most horticulturists, with- in a few years, will be practicing "all season planting". The future will also find nurseries offering plants of all kinds especi- ally prepared for planting, not at any one set season, but at the card- ener's convenience. This will re- verse the old rule whereby tlie gard- ener had to set his schedule to suit the plant's condition of growth. * * • Roses are an example of what is meant .Mert nurserymen nowadays are offering roses cstablislied in pots â€" some in bud. others in full bloom. They may be planted any time during the frost-lrce months. Sometimes they have been started in a greenhouse, so that a new rose bed may be planted as early in the year as weather permit*. « • » It is likely that similar practices will before long be taken up in t!ie field of Howcring shrubs. In the first warm weeks of spring the shrub border bursts into bloom al- most overnight; and it is only then tliat the owner remembers that he neglected to order that flowering quince or other shrub which he wanted to set out. For as a matter of fact, most of the flowering and deciduous shrubs can be easily and successfully trans- planted during the summer months, the period immediately following the blossoms being ideal for many varieties. ♦ « « Of course, certains precautions must be taken. The following rules apply to almost all plants moved during the summer months. First â€" the shrubs should be well-establish- ed nursery plants. Second â€" the ground should be moist before dig- ging and each plant should be dug with a ball of earth attached. Third â€" the foliage mu5t be protected with with burlap or canvas during tht moving and plants should not be allowed to stand in the full, hot sun. Fourth â€" in the actual planting, which ahould be done with great care, the ball of earth ihould b« placed in a well-prepared hole Mid water ihen "flooded In". And, Fi?th â€" ficSiagt ihotild b« iprayed wMi s fine mut aach tvcning for a f«w ^s and any branches, where tdc fonage has died, cut back. TABLE TALKS § claruz. Andrews. The hens are working overtime these days. This is the month when eggs are plentiful enough to use liberally. Buttermilk Cake Y} cup shortening 1 cup sugar J-2 cup corn syrup 3 eggs, separated 2 cups pastry flour 3 teaspoons baking powder Ji teaspoon baking soda ^ teaspoon salt Y^ teaspoon each â€" cloves, all- spice, and nrtmeg. 2 teaspoons cinnamon 1 cup, plus 2 tablespoons buttermilk Cream shortening: gradually add sugar and corn syrup; beat well. Add well-beaten egg yolks. Add sifted dry ingredients alternately with buttermilk; fold in stiffly beat- en egg whites. Pour into pan 8" x 12' which has been lined with wa.x- ed paper and oiled. Bake in moder- ate o\-en (3J0 degrees) 50 minutes. When cool, spread with Glazed Chocolate Icing. Glazed Chocolate Icing 3 tablespoons corn starch Yi cup cocoa. 54 cup sugar % teaspoon salt 2 cu; s warm buttermilk 1 egg 1 teaspoon vanilla Make a paste of com starch, cocoa, sugar, s. and '/i cup of the warm buttermilk. .'\dd remain- der of buttermilk and cook in top of double-boiler til smooth and thick, stirring occasionally Pour a little of the mixture over slightly beaten egg: stir and return to double boiler. Continue cooking 3 min- 1 3 2 2 Ya Y2 2 2 3 utes; add vanilla. Cool slightly be- fore spreading on cake. Custard Bread Pudding cup soft bread crumbs tablespoons corn syrup cups scalded milk eggs, separated teaspoon salt teaspoon vanill-" tablespoons melted butter tablespoons strawberry jam tablespoons corn syrup •Add bread crumbs and 3 table- spoons corn syrup to the scalded milk. Mix well, add well-beaten egg yolks, salt, anilla and butter. Pour into greased casserole. Bake in moderate <350 degree) oven till set, about 45 'inutes. Remove from oven, spread with jam and cover with meringue made from stiffly beaten egg whites and 3 tablespoons cor . syrup. Brown in moderate oven. Serves 6. Scrambled Egg With Bread Cubes J tablespoons butter 1 cup bread cubes 6 eggs K- teaspoon salt Dash of pepper Yi cup milk Heat butter: add bread cubes and pan-fry till golden brown. Beat to- gether eggs. salt, pepper and milk. Turn into frying pan with bred cubes and cook, stirring and scrap- ing till eggs are set. Serve with Melba toast. This quantity will serve 6. A ns-A-e 1 1 1 "o Thic W eel t s 1 Pu22le y AM rk U MP c 1 A D "m s 6 S£A % T £ fi'M' f! / A»k O 'S â-  Mr / M £ s £ c â- H 3!/? / N §jf L e A\s\^ fi\E F r £ L. £ T â- /Ml4 A A/y f^u\s s\i i 1^A\S ^'/)!/!s!fB A ke ££[D>1 l\N f) â-  hi U O fi-iT\s\ k UnN'Nm AR.\f\ T£\T / 1 r £*â-  J^NiT'L' /i A'.CIH £\L\i\D£m £^M V o\u\f 01V>A/,£\S â-  S £ T Correction The delivery boy from the fish market presented his package to tht servant girl with the simple an- nouncement. "It's C.O.D." The girl bristled up and replied, "You needn't spell it out for me â€" and be- sides the cook asked for haddock!" But He Taught "Did you learn anything to-day?" his mother asked him. "Xothing,'' he replied. "All that happened was that a woman there wanted to know how to spell 'cat,' so I toll! her." $top^Itch3S Omckl Stop itching of insect bites, heat raslL eciema, hives, piir.ples. scale, scabies, athlete'i fooc acd otner eite.-ually caused sJ;;.T trciiiblM. Lse c;;;uj;-ac:;nj;, seething. actiseoMc D. D. Ol PRESCRlPn-ION. Grea^less. sTi^S. itS •tops or y.-!;.- n-..-r.ev tiLi. V â€" d-mgiai «otK3 D, D PRESCRIPTION. LIFE can Be^in AFTER407/. Around 40 our energy leuens. But. ex* penence has taught tu to do aur work mth leaf effort. The .vears ahead ihould rield th* greateit iccomplishments. the most eaioymeat and happiness. They can, too, it we aroid tha kidney and bladder disorders such as Back- ache, Headache, Rheumatic Pains. Lassitude, Loss of Sleep and Energy which so often altadl those around 40. For over half a century Dodd's Kidney PiJls hare been helping men and women to keep kidneys and bladder in {ood order. If rou are neiring 40. or past it, for the sake of rour health and a fsappier fbture UK Dcdd's Kidnej Pills today! i2t Dodd!sKidneYPiil$ \ =i Oet ^ lOTS FOR EVERYBOtf^ AH sure! WHAT IS CERTO? Why does Certo give you M mt;ch more jam and jelly? And why do Certo jams and jellie* lo*k better , . . taste better? It's all quite simple. Certo is nothing but "fruit pectin" â€" the natural substance in fruit that makes jams "jam" and jellies "jell". It's extracted and refined to help you make better jams and jellies more easily and quickly. THE CERTO SHORT BOIt With Certo you don't have to boil and boil and boil your fruit to make it set. A ono-to-hvo- mi'nufe fiill, rolling boil is enough for jams . . . « half- **>imite-to-a-znimjta for jellies. CERTO DOES THIS 1 Gives you 50% more jam or JeUy because you save all the precious fruit juice that wastes away in steam in long boihng. S Cuts to a fraction the time spent over the stove. S Retains the lovely, natural fresh-fruit taste and colour. That's still more important be- cause with Certo you use fruit at its peak of flavor and colour â€" not the under-ripe fruit used in long-boil recipes. SUCCESS SURE - wVE.N FOR BEGINNERS However inexperienced you may be. you'll tjave no failures if you follow exactly the recipes pro- vided with Certo. Di.ferent fruits need dilTerent handling. There's a separate kitchen- tested recipe for each one. A Product, of General Foods A povnd efjamerjmHy mod* wHh Certo confoms no mora sugar than a pomd nrado th» old long-boil way. MAKE YOUR JAMS AND JELUES THE QUICK, EASY MODERN WAY WITH CERia OCT CERTO AT YOUR GROCER'S TODAY * ' * The UMW*! to thk puislc is elsewhere on this page.