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k^ 4 : 5 f t ^ • ♦ f * t ? r : : '^ w » f ^ A » 9 • ? • f *• * • f ^ > • f '^ w â- 4 fc- â-  »• • V â-º f p » f • ♦ • * » T * 9 • »• » » 9 «. r « * : » * » « * # • * • <5 GD££N THUMB LGordoaSiRilK From July onward, the various forms of irises can be planted or toansplanted therefore now is the tbne to go into the subject of these "rainbow flowers" if you have been thinking of adding them to your garden. There are many different iMids, in lovely shades of blue, lavender, purple and yellow, which bloom at different times and suit different locations in the garden. Most of them also make attractive cot flowers. Beareded Irises are the most familiar class. They can be planted cither in spring or autumn, but July aad August are good times, also. The "bearded" is because of a hairy taft in the throat of the flower, on the "fall," or longer lower petaL Earliest of this group are the little dwarf varieties, six to 12 inch- es in height, blooming in .A.pril, L pumila. They make attractive edgings for the border, and are de- lightful in the rock garden. * » * An intermediate group of Beard- ed Iris flowers comes in mid-May, aad the tall bearded kinds usually in late May and early June, com- prising varieies like Gold Imperial (yellow), Seminole (pink to reddish purple), Shasta (white) and the Bkc. In the Beardless Iris group are the Siberian and Japanese Irises. These are smoother flowers, very â- nnch resembling orchids. In fact, they are sometimes in England called "the poor man's orchid." They like heavier soil than the Bearded, and quite a little moisture, also plenty of plant food. Siberian Irises may be planted ki August and September, but in the North the Japanese ought to be planted in the spring. Another division of this versatile Iris family is the dainty creeping Crested or Evansia group of Irises which require moist soil and some shade. They also make an excellent ground cover under trees, with blue flowers in May. .August is the time to plant them. Further kinds are in some ways ke most exciting and beautiful of all. These are Bulbous Iris, bloom- iag in early summer â€" Spanish, Dutch, and English. Modern Etiquette By Roberta Lc« •^ilSttrftHirfflriii Shirley May At Wimbledon â€" Shirley May France, right, 17-year-oId American schoolgirl in England for her second try at swimming the English Channel, chats with movie actor Caesar Romero and net star Nancy Chafee at the Wimbledon tennis championship matches. Romero is in England on a picture assignment. Shirley, training hard at Dover, England, hopes to com- plete the channel swim before her 18th birthday, Aug. 11. They like a sunny spot, fairly â- well drained, and must be protected from winter cold. The Dutch and Spanish flower first, then the Eng- lish ones come along. They can be planted from September to Novem- ber, if you live in the North. Prepare the soil to a depth of at least 10 inches, spading it deeply and thoroughly. For Bulbous Irises you want it pretty rich, but no iris- es like manure. Plant food at the rate of four pounds per lOO square feet, or one pound (pint) to 20 feet of row will be appreciated by all types, however. Work it in thor- oughly at the bottom of your spaded area. Your irises usually come from the nursery with the foliage cut back (o about six inches. If not cut back, cut them yourself before planting. Do the same if you are transplanting some of your own â€" which by the way, ought to be taken up and moved every three or four years. Bearded varieties grow from a root called a rhizome, from which rootlets spread like a lot of fingers at each side. Spread these rootlets TABLE TALKS (iax\e. Andt^ews'. The whole world owes a great debt to the genius â€" although I sup- pose no one person was responsible â€" who developed the process of canning fruits and vegetables. For where would we be during the long winter months if we had to depend, as our grandparents dlfl, on just what we could dry, or keep in the cellar? But for all that there's some- thing different, even if it's only in (he imagination, in the very phrase "garden-fresh vegetables" and to- day's column will be devoted to â- ovet and tasty methods of pre- paring and serving some of the favorites. BEETS SUPREME Serves 6 Fiy . . . 4 strips bacon until crisp Drain. Oombine )^ cup bacon drippings 2 tablespoons flour 1 teaspoon salt % teaspoon pepper Stir in . . . m cups thick sour cream yi cup water Cook until slightly thickened. Add . . . 3 cups small cooked beets Cover and heat 5 minutes to blend. Qprinkle diced bacon on top before serving. CAKAMELED CARROTS Serves Ctok . . . 12 medium carrots in boiling salted water just until tender, about 10 minutes Drain. M«U in . . . 1 cnp brown sugar iMrte ill . . . Va to Yi cup butter until brown Add . . . 1 teaspoon salt H teaspoon pepper 2 tablespoons lemon juice Cook slightly; serve immediately. SPANISH SNAP BEANS SMBbine ... 2 cups cannned tomatoes X cup chopped onion M cup chopped green pepper m teaspoon salt I teaspoon WorcestershiM since 1 teaspoon sugar Yt teaspoon chili powder Y* teaspoon pepper 1 witole clove 1 bay leaf Simmer 15 minutes. Remove clove and bav leaf. Meh ... 1 tablespoon butter Blend in . . . I tablespoon flour Stir in tomato nii.xture gradually. Cook until thickened. Add . . . 4 cups cooked green beans Heat to bleiul. about 5 minutes. ASPARAGUS CASSEROLE Saute . . . 1 tablespoon grated onion 54 cup green pepper in 3 tablespdcns butter Blend in . . . 2 tablespoons flour Add. . . 1 cup milk Cook until thick, stirring constantly Add . . . 1% teaspoons salt % teaspoon pepper Alternate in greased baking dish: 3 cups cooked asparagus 3 sliced hard-cooked eggs Pour sauce over asparagus ami eggs. Top witli . . . 1 cup grated Canadian cheese Yt cup buttered bread crumbs Bake at 350 deg. (moderate) 25 minutes. CREOLE CAULIFLOWER Break . . . 1 large head cauliflower into flowerets Cook in boiling water until barely tender; drain. Place ill greased 2-quart casserole. Sprinkle with . . . Yi teaspoon salt Melt . . . Yi cup butter Blend in . . . Y* cup flour Stir in . . . 2 cups milk Cook slowly until thick: stir «cu- stantlv. Add . . . '/t cup sliced stuffed olives Salt and pepper to taste four sauce over cauliflower. op with . . . % cup grated sharp cheese yi teaspoon paprika Bake at 375 deg. (moderate) 15 minutes. outward and downward in all direc- tions and work the soil between and around them, with the rhizome lying on a bed of soil slightly slant- ing. Cover it two thirds of its upper surface, leaving one third, next the foliage, exposed to sun and air. Beardless Iris have a rhizome with fibrous roots very like tliose of many perennials. Set them in to 1 depth even with the crown. Bulbous Irises have bulbous roots and are planted like tulips. They should be set four to six inches deep â€" the English, four. Unique System For the past 100 years, Belgium has boarded out its harmlessly in- sane persons in Gheel, where today some 6.000 of them are cared for by the town's 4,000 families. Each of these individuals leads a nor- mal life, being treated as a member of a household and allowed to hold a job. -Among the few smarter ones earning good incomes is the lady who conducts the iortune-telling parlor. Q. When a man and a woman meet on the street, which should speak first? A. Etiquette demands that a wo- man speak first when meeting a man. However, between very good friends this rule is ignored, since it is often the case that the woman does not see the man or perhaps does not recognize him immediate- ly when meeting in a crowd. Q. Should meat be cut into small pieces on one's plate, or should it be cut only a mouthful at a time? A. It is never correct to prepare one's food as if for a child. Only one mouthful should be cut at one time. Q. Who should furnish the bou- tonnieres for the ushers at a wed- ding? A. The bridegroom. Q. If in a hotel or public dining room one drops a knife or fork while eating, should one pick it up? A. If a person drops a knife or any part of the table service, he should not pick it up. He should leave it on the floor, and ask die waiter to replace it. Q. When one is invited to a christening, it is necessary to take a gift for the baby? A. Each person who is invited to the christening may give the in- fant a gift of some sort It is not necessary, however. Q. Who is supposed to replace divots on a golf course, the player or his caddy? A. This is the caddy's job. If he does not do it, the player should call his attention to the fact. Q. When a young man escorts a woman home after the theater or a dance, should be ask for her key and unlock the door, or should she do this after he has left? It is courteous for the man to imlock the door and see that the woman is safely in the house be- fore he leaves. Gadget*, New and Useful Too Mirror Can't Fog Science wins again with new bathroom mirror that will not fog up, according to researchers. Sec- ret of non-fogging is electrically conducting rubber backing behind mirror â€" you flick swifth o:i irfrror before turning on the hot water and mirror is heated up to 98 deg., prtventing condensation of steam. • • * Vacuums Hair Electric scalp vibrator and vacuum cleaner are combined in a new device. Rubber brush mas- sages scalp while vacuum removes dirt, dandruff into disposable filter. Operates quietly, maker says. ♦ ♦ '* Hogs' Drinking Fountain Hogs too can have cool drinks this summer; Ontario firm an- nounces what it claims is first auto- matic drinking bowl ever specially designed tor hogs. (Hogs used to have to use converted cow bowls, firm says.) New fountain is fed by pre-ssure or gravity, is said self- cleantng; to turn water on has nose-pan lever designed to suit any size pig. > * • Cools Kitchen Hot fumes of kitchen carried away in special ventilator recently developed by Winnipeg firm. Spec- ially for kitchens .it is suitable for home or restaurant use if fitted into outside wall. Fan comes in three sizes for different size kit- chen. < « « Pulley Has Lock Clothesline pulley has new lock- ing device to keep clothesline from moving when pulley at one end of line is higher or when strong wind is blowing, says Toronto maker. Ordinary clothespin fits througii special holes in pulley block and pulley to effect locking. Pulley of aluminum. ^^le Camuuart ^Twmi(i| owei nuicR to ♦ • * 3^^*^^"^^^^ A Tribute from Calvert to Canadians of Swiss Descent The STRENGTH of a nation stems from the character of its people. Canada owes much of her growth, vitality and the rich quality of its democracy to the blending of racial and cultural heritages from many lands. Switzerland has contributed many of her sturdy sons, and they have united themselves with other racial groups, to comprise the great Canadian Family. Among the first Swiss to come to Canada were soldiers who helped Lord Selkirk defend his Red River Colony. These were quickly followed by skilled watch and clock makers and musicians. Today the names of many Canadians of Swiss descent figure prominently among our artists, musicians, writers and poets, while the unmatched skill of Swiss watchmakers has contributed much to Canada's industry. Calvert DISTILLERS (Canada) Limited AMHEHSTtURO • ONTARIO Calvert, founder of Canada's first colony at Newfoundland in 1622, was head of the famous Calvert family. Calverf s ideals of democracy, ideals which were perpetuated by his descend- cints, helped set the pattern for the freedom we now enjoy.