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/ â- â€¢ 4 ♦ ♦ » « A •^ i ♦ l^» It ♦ GS££N THUMB L Gordoa SnutK It seems as if the old motto might •ery well be changed to read "Eternal vigilance is the price of â€" healthy tomatoes." For there is no docbt aboat it, in many sections of tbc country tomato diseases are be- coming more serious every year. So be sure and dust your tomat- oes every ten days from the time the first cluster of fruits is half devel- oped. Use fermate, or a mixed dust ccwtaining fermate â€" alternating with a fixed copper dust. Both these are available under different trade names. The fermate controls the an- thacnose disease which causes the rotting of tomatoes after and some- timea even before picking. The cop- per dust controls leaf diseases. • • • Too drastic pruning of hedges during very hot weather may re- •nh in sunscalding of the leaves and twigs too suddenly exposed. This is especially dangerous for •evergreen hedge? or trees. How- ever, summer pruning will save yon a lot of trouble with overgrown vines and shrubs, such as silvcr- lace vine, spiraea forsythia, grapes, Japanese yew and so forth. Branch- es of trees that are hanging too low may also be cut off. • • • When Russell lupins were first intrbdaced in England some tea years or so ago they created quite a â- tir; and those who have been sac- cessfol with them on this side ol the water are equally enthusiastic. Even in seasons when other flow- ers look weary and beaten, these perennials manage to retain crisp, colorfnl flowers growing on straight â- tnrdy branches. Some gardeners still claim that lupins will not do well in areas where midstmimer heat is severe or that they must have a particular •ort of alkaline soil But folks who have tried them have grows them saccessful'y in different sec- tions all the way from the Atlantic to the Pacific â€" so even if you have doubts about your chances with them, a few seeds are well worth risking. • â-  • • August is a good time to sow the lupin seeds, which should be soaked in lukewarm water overnight k order to lessen their hard outer eoats. U your soil is inclined to acidity, it might be a good idtt to dig a trowelful of lime into the ground wbere they are to go. Seeds «an then be scattered lightly over the surface and covered with soil Once you have had success with Russell lupins, and enjoyed their •triking color and design, you will never want your garden to be with- ••ot them; and in spite of a reputa- tion â€" possibly unearned â€" for being tricky and difficult, it has been proved that they will thrive in lo- entions which, a few years ago, would have been considered out of the question. The ivory-baled woodpecker is fast becoming extinct in the United States, while the pileated wood- pecker is close on its heels. LIFE'S LIKE THAT 3»!?0 *I gave her the best years of my life . . . Spent money on her whra a nickel would really buy something ! !" Three of a Kind â€" ^And All Beauties â€" Almost everybody likes a good dog, and one doesn't have to be an expert to know that these three, posing as if they had been modelling all their lives, are among the finest specimens of the Great Dane breed to be leen anyirvhere. This exclusive picture, taken especially for these pages, at the Unionville, Oni., Dog Show recently, show Mri. D. T. Weir of York Mills with Champion Tar-Tann, Champion True, and Triumph â€" just 9 months old but a Champion m the making. HRONICLES %1NCi£rPaRM ^ G^crvdoUrve P. Clarke This morning, when I first awak- ened, the air was delightfully fresh and cool, and through the open windows and doors, wafted along by a light breeze, came the first â- wcet smell of new mown hay. There is nothing quite like it. Hay that has been cut two or three days and properly cured has a dif- ferent smell â€" hot and dry, if you know what I mean. I can quite un- derstand what it would do to hay fever victims. Sometimes I wonder, apart from the smell, why it is that haymaking always appeals to the imagination of those who think wistfully of holidaying on a farm. Apparently it has some sort of romantic appeal. Children will stay around all day in a hot. shadeless field while load af- ter load is being built, and for the sole purpose of riding home on top of each load as it comes to the barn. Men, who hardly know a pitchfork from a table fork are yet willing to "lend a hand with the hay". For a man to sta> on a farm and afterwards confess he didn't assist with the haying is about on a par with an angler com ing home without going fishing- 1 don't know about women farm visi- tors ... I gut.ss most of them are content with the smell of the hay, and the fact of being where it is. • • • And what does haying mean to the farm people themselves? For the men it is a period of hard, hot work, nervous strain and a stern game of guessingâ€" guessing what the weather will be forty-eight hours from the time of cutting; try- ing to figure out whether it would be better to coil the hay. or to rush things, loading straight from the swath to the wagon and thus CROSSWORD PUZZLE ACROSS 1. Touth CShrad T. Volcano 11. Island (Fr.) It. Solid w«t*r 14. Wonhip t. Ctrcutt «. or* city t. Am«rlcan phystctst n. DoftixH ai. BulMInc matertal n. amt it. Owlnr n. Secret accnt t*. Fasten II. Farther down 14. Surmounted It. Basr'e It. Diamond- cutter's cup It. Reirret 41. By means ot ta RelatlnR to father and mottier ta Mountain _t!t ta 9*e"in*r va>.5 (I. thrlttr |l. Draw 14. Helped la Devotee ot the nnconventtoaa] I. tTnole (Scot) ft. Bridfsa . NumVer _l. Sprlna Bower 1. Poplar t. Co»tlas«at 4. KdKO I. !!harp a Small Spaalah horses T. Step SI. Worm 8. Kevises 33. l.as:«oed 9. Proopin* 35. Kick a foot- 10. Period ball 11. Fish IS. .\pparent IT. Out o( place 4t Port 1». Porgy 43 Resume SS. Sheiiherd'e 44 liouquet pipe 14. Cravlnss 45. Mooed 47 Frees IS. Knot 4» ranee step M. Purpose 50. Tear S». Old time H Harem rvoni 11. Ucht moisture 5i. Also cheat that threatening storm. Or would it be wise to invest in a hay loader, a buclcrake or a bailing machine? And the women ... ah yes, the womenl How they wish that haying did not coincide with canning and berry picking time- Maybe a crate of berries waits to be canned but there are also horses to drive on the hayfork â€" and the wagon has a way of coming in just as the fruit is ready for the jars._ .\nd oh my. it's hot, dusty work: The rope drags along the ground and by the time the load is off the farmer's wife â€" or daughter, as the case ni.iy be, feels more like taking a bath thap going on with her canning. E.xcept that there is never time . . . taking a bath between loads might lead to an embarrassing situation. Buc going out to the field with the wag- on â€" now that's something else again. Don't ever be sorry for any woman you see out on a hay wagon â€" not if she has a working partner who doesn't rush things. Building a load doesn't retjuire a lot of strength; it is knowing how to place each forkful as it comes that does the trick- .\nd as the load gets high- er and the wind blows through your hair, for some unknown reason a sense of satisfaction possesses you and you feeU not only on top ot the load but on top of the world. But hang on to that fork â€" brace yourself against any sudden move- ment of the wagon or the chances are you will be out ot thi;- world in a hurry. Regretfully I realize my wagon days are over. Not but what I could still build a load â€" the trouble would be getting off it. The best 1 can do now is sit at my pantry window and watch the loads go by. One Thing Lacking Two chorus girls were talking things over in the dresiiug-room just before the show started. "Whadda you think," boasted Tes- sie. "Last night I could fame mar- ried a swell guy with fifty thousand dollars." "WeU then," asked Bessie, didn't you?" "Gee." said Tessie, "where would I get fifty thousand bucks?" "why ^^ TABLE TALKS ^ clai^e Aridi^ews. Gooseberry and Rhubarb Jam One quart gooseberries, 2 quarts rhubarb, ^ cup water. 5 cups sugar. Remove stem and blossom ends from the gooseberries, using scis- sors. Wash jf^ rhubarb and cut i^Vj i n one inch S^'^J pieces. Do not ^-^"^ peel. .\dd the water to the gooseberries and cook until gooseberries are soft .A.dd rhu- barb and sugar and continue cooking until the jam is thick â€" about 30 minutes, stirring occasionally so that the jam does not burn. Skim and pour into hot sterilized glasses. When cold, cover with melted parartin wa.T, adjust covers, label and store. Apple Mint JeHy 1 cup finely chopped mint leaves 1 cup boiling water 2 cups apple juice l'/2 cups sugar green coloring Pour the boiling water over the clean mint leaves, cover and let steep for 1 hour. Strain the juice from the leaves and add 4 table- spoons of the extract to the apple juice and suj^ar. Boil rapidly until two drops of the jelly will run to- gether at the edge of the spoon and sheet off. .\dd a few drops of green coloring. Pour and seal with para- 5n. For Summer Drinks It takes just about two minutes to make a big jar of home-made chocolate syrup which wUl ker-i and keep in your refriaer:>r.-r Chocolate syrup can be one of your big summer staples. ii ? <i marvelloTis help in v%'i!pping up last- minute party drinks and (fishes. The children love it. And here's how easy it is to make! FIRSTâ€" MLt well together DRY, yi cup of breakfast cocoa and >i cup of sugar. THE.Vâ€" Slowly add H cup boU- ing water, stirring meanwhile. Boil for cne minute. Then pour into a clean, dry glass jar. Cover and let cool. Keep in ice-box. Gooseberry Fool The dictionary defines a "fool" (in the culinary world) as "dish of crush- ed fruit with whipped cream and sugar. " Theoretically, this is true .but the famous gooseberry fool of old England is more complicated than that â€" and the best known "fool" of them a!!. Top and stem a quart of really ripe gooseberries and stew them in water with just a little sugar until tender. Press them through a colander to remove tough skins. To tl^e trait add a tablespotm of buttei. a cup of sugar, just a whiff of salt and 4 well-beaten egg yolks. Pour all this into a glass bowl. Beat the egg whites stiff and add 2 table- spcons powdered sugar to them. Ther heap this lightly on top of the fruit mixture. Serve very cold, with uo additional sauce. An^wei- To This .Peek's Puzzle A Chestniit "Durling,' he cried, "I swear by this great tree, whose spreading branches shade us from the heat- hy this noble tree I swear I have never liked another girL" The arlrl smiled faintly. "You al- ways say such appropriate things, Fred." she murmured. "This is • chestnut tree." c A oMi< A\<:mp !â-  ^|£l£j 1 L £.S^I ,C .eMA S °\'A L A PMfro /^z |C / p\al\ A M'.£\snr\£.\M £ r^^H C 0:/^,CiP:S\r £. â-  5|/f T e. Wmolu'e^pym p 1 N V E\£\P\£.\F^TO P P £ P £ /e N^v'o'f^^x u £ ^H W 1 t\h^P'AWs£. N T A L ^^^i«i£iTi£ 1 T 1 g O P *r©iv;/ lo;£ N 7- 1 T O y0 A 1 D lomn £ O £ M e- \l p\a\N:3^Tw\0 S\A £J Here She Isâ€" Miss C.N.E.â€" 1948 Edition â€" Chosen trom among rhe oCO other teen-agers contending tor the honor, she is 17-year-oId Toby Robins of Toronto. Toby and some 25 others, ail of the winners in the C.X.E.'s teen-town mode! com- petition, are now being profes- sionally trained to model at this year's "E.\.". Black haired and with eyes that really spark- le, Toby hopes to become an actress eventually. The ligiires? S'S'^-j' tall; US pounds weight; bust Zy : waist 25'; hips 36''3''; wears size 14. ^^â- ..•.>>?5-!?6,-.'S^N* E.,-.. -.--^SS-^; i=. ==§ 1^ I >.N-v â- * •». -.^^1 -^^l.-. •: â- S'C'-;_*-.."-"j**..'. -vOi -. ^ iS#>-^ < RiSULTS ARE sure! WHAT IS CERTO? Why does Certo give you ao much more jam and jelly? And why do Certo jams and jelliet look better . . . tastv better? It's all quite simple. Certo a nothing but "firuit 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 mote easily and quickly. CERTO DOES THIS X Gives you 50% more jam or Jelly because you save all the precious fruit juice that wastes away in steam in long boiling. 2 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 - EVEN FOR BEGINNERS However inexperienced you may be, you'll hav-o no /ai/ures if you follow exactly the recipes pro- Tidevi with Certo. Different fruits need different handling. There's a separate kitchen- tested recipe for each one. A PrwJwt of C«n«rai Food* with Cwrto eontaina ii« ncrv sugar riuatg th* qU long-boU way. MAKE YOUR JAAtS AND JCIUES THE QUICK. EASY MODERN WAY . . . WITH CMTO. OFT C«TO AT YOUR GROCERS TODAY JITTER The aiiawet to tiiis piiuU It Aa w hw M HMi By Artnur itc.i:'.;c: