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- PAGE TEN THE CANADIAN STÂTESMAN. ~OWMANVTT.L1~ ON'rARTC~ i~UTTu@r~AV ~IA~I iesi. IAAO A ACS.1101.Sfl J, *V*flÂtS..*J. *ULfl, *7~G MAZARDS 0F INFECTION The hazards and control of in- fection are stressed in the safety literature issued this week by the Industriai Accident Prevention Associations. One bulletin sug- gests that "a littie nick" may. pro- vide a big opening for germs and subseqv'ent blood poisoning. An-g other is a notice of the Workmen's Compensation Board, which reads in part l'It is dangerous ta neglect injuries. Without proper care, blood poisoning or infection with serious consequences May resuit from slight injuries, such as cuts, punictures, scratches, sliv- ers, burns, etc." O"* Sand-table instruction Icnds .rCalism to thec studv of tactics. Heithyl They arc physically fi, thes soldiers .. ., rions . .. and they KEEP fit. They. are well- fed, clothed . . . given physical training î under experts . . . provided with varied recreation . . . and at ail times given free medical and dental care. Wealthy! Yes i rhey really arc wcalthy. ... in many free for these rop-flight Canadians. Their food, clothing, recreation and training are ail FREE! They have gencrous leaves with pay . . . thcy sec new places . . . thcy have sccurity in their chosen career AND a pen- siorn awaiting themn at the end of thcir service. ~1~~ -j \/ WiSe 1Of course they are wise! Each has been trained in somne special skill . . . undcr expert in structors . . . with modern, sciecn- tific equipinent. They are wise in nte -way to! They have learned that thcîr service in Canada's New Armny brings ivith it a sense of pride in the kind of job they are doing . . . à feeling that they arc making a vital contribution ta the wclfare and future of Canada. / If you are over seventeen and want a career witb a plus, cali at your local recruiling centre or nearby armoury and obtain Jurther details. 6 a ad sFuue.. ourTuu'r lin h n ci I ' AI ý y & * IForc gÀ VIRLrYýREAÎ4ÙW d ffljf'l Take a Tip To fold an omelette: Holding the pan with the handie directly la front ai you, loasen the ome- lette around the edges. N o w, using a spatula and with the pan tilted slightiy away fromn the han- die, start ta tura the omelette aw- ay fromn the bandle. Then hold- ing the edge ai warm platter, flip omelette on ta the platter, letting it turn right aver so that the underside becomes the top. Ta test a Fluffy Omelette: Press the top lightly and if there is no finger impression, the mixture is cooked. Fltiff y Omelletti 6 eggs, 6 lbsps. water 3/4 tsp. sait, I'8 tsp. pepper. Separate yolks from wbites. Beat whites until stiff but nat dry. Add water, saît and pepper ta egg yolksand beat. Fold yoiks into whites and thea pour ino hot greascd frying pan. Cook over low beat. When the omelette bas browned on the bottom (test by lifting edge with spatula), set it la moderate aven ta finish caok- %4c, the least increase in cost. According to govern.' nment figures the index for milk on January 2nd, stood at 154.1 against an average of 182.2 for ail foods. The price of milk is established by negotiation and consideration is Glen given to the producer, distribu- tor and the consumer. Thus it is also a stable price that does not fluctuate from day to day' MiIk is nature's most neariv per. fect food. Today, it is the most economical food you can buy. Rae Da >iry PHONE 444 FOR DELIVERY K'%i-ng Si. W. Bowmanville ing for 10 mins. Fold and serve at once. Variations of Fluffy Omelette Jelly Omeliette-Before foid- ing, spread with jelly or jam. Chicken Omelette-Add '/2 CUP minced chicken ta mixture and spread 1 cup between fold. Mushroom Omelette -Add 1 cup browned mushrooms ta egg mixture.. Fruit Omelette-Add 1 cup diced, drained fruit ta egg mix- ture plus 1 tsp. sugar for a 6-egg omelette ta serve 6. Budget Omelette l'/2 cups soit bread crumbs, l1'2 cups miik, 6 eggs* separated, sait and pepper, U cup grated cheese. Mix milk and crumbs, let soak then beat smoath. Beat egg yolks, add sait and peppe and combine with bread mixture and cheese. Fold in beaten egg whites. Pour into hot greased pan and cook slowiy until iirm about 25 minutes. Cook in a slow aven for the iast 10 mins.-if you wish ta brown the top. Variations of French Omelette 1. Spanish Omelette-Add cup chili sauce. 2. Grand Omeette-Substitute 1/ cup tomato juice for 1/ cup miik. 3. Vegetable Omeiette-Foid 3¾ cup creamed vegetabies inta ome- lette. Hunter's Style Omelette Fry 6 slices af park shoulder and 4 siiced cooked patatoes un- tii brown. Season with saît and pepper and place haif of these in the omelette before ioiding and arrange the rest around the edge. Anne Alian invites you ta write ta her c/o The Canadian States- man. Send in yaur suggestions on homemaking probiems and watch this column for replies. BULLETINS FRIOM BIRDLAND W1141FRED E. W1LSOI{ WVaterproof We need not be much worried about aur bird iriends in rainy weather, because they ail wear waterproof coats with baods. Se- veral factors combine ta kecp their skia fromn getting wet. Aftcr a dcad Cormorant had been kept immersed for twa days its skia was stiil dry. Wby? There are variaus types ai fea- thers in a bird's plumage. The dowa-feathers, comparable tp the under-fur ai some animais, such as scals, are ai a baose, sait, fluify structure. These grow close ta the body, and are gcncrally com- pleteiy hidden by those ai a dii- ferent kiad, known as contour- feathers. Each down-feathcr pas- sesses raws ai tiny haoks, which catch on ta similar hooks of the neighbouring icathers, thus form- ing a regular icît cavering. This might be called a bird's under- wear, as it cames between the skia and the outer coat. Eatangied by the feathers is .trapped air that belps ta kcep the bird dry as well as warm. A Duck swims high in the water because it rests on an inch-thick raft ai feathers and air. A Gennet wears a firmiy-made suit. The plumage ai Loons and other diving birds is particuiarly hard and compact so as ta shed water. Aiso Fuimars, Shearwat- ers, and Petreis have this kind ai plumage, with added protection ai an unusual amaunt ai fat: sa much, in fact, that their bodies have been used for illumination. A Grebe neyer gels wet because its plumage is dense, smooth, and rather bair-l'ke. Ail these water birds require absolutely moisture-proof coats, and therefore besides the close texture ai the material the plu- mage must be exceptionally oiiy. But there is ail on the feathers ai ahl birds, put there by them- selves. Perhaps you may have noticed a bird preening its feathers. The neck stretches frequently, sa that the bill may reach a spot near the tail. There is a reason for this. Situated here is a fiat plate forming a support for the steer- ing feathers and for a special, ail- producing gland, calcd the uropy- giai, which lies at the base ai the tail. The secretion iromn this large gland Is distributed over al the feathers by the bill. When we sec a bird preening itseli, w- must remember that it is not only arranging its feathers s0 that it wili laok trim, but is also putting on a waterproaf coat. How do birds perch? e monTftc4; t. .10TOÇROflTO Ford Hoéeis are fireproof and centrolty located - most of the 750 rooms in each hotel have private bath and radio. Forreservations write or wîre the Manager weII in ad-. vac fcntcipated arrivai. 17j Maple Grove History Featured Women's Institute Meeting Hello Homemakers! Eggs are what might be called "First Aid" ioods. In emergencies, if handled properiy, they can be made into very good dishes such as omel- ettes. They make delectable des- serts-custards and souffles-if cooked siowly and removed from the heat at the right moment. We talked about custards and souffles reccntly but what about those omelettes? Omelettes are adaptable and allow for pienty ai variation. A plain or jelly omel- ette for breakfast; a western, cheese or Spanish omelette for dinner-or possibly a fruit omel- ette for dessert. Wbere most omelettes "«fali down" is in the cooking. Slow caaking at a low temperature is the secret ai a sucessfui omelette. There are two main types ai omelette- the fluffy or foamy, and the French. The former has a lighter texture when finished, but if not thoroughly cooked, it falis rapidly. It is made by beating yolks and whites separately, add- ing 1 tabiespoon ai liquid-milk, water, tomata or vegetable juice for each egg. This liquid is mix- ed with the yolks. When the greased frying pan is bot (but not smoking), the stiffly beaten whites are folded into the yolks and the mixture is poured into the pan. Then the heat is reduced and the omelette is cooked very slawiy until set. For a French amelette, the eggs arc beaten vcry slightly, with the required liquid (one tablespoon per egg). tDuring the slow cook- ing the mixture' is lifted from the bottom as it sets and the pan tîp- ped toalaiow the undercooked portion ta rua undcrneath. Serve from the pan ta hot plates. irst witk At the March meeting of Maple Grave Women's Institute it was decided ta donate $15.00 ta United Nations Appeal for Aid ta Eu- rope and ta enter the house plan- ning cantest, Mrs. Fred Stevens ta head the contest committee. Twenty-five gif t books from England were on hand for distri- bution. "Thank yau" notes were read by Mrs. Edwin Ormiston for vaientine baxes sent ta shutins. Mrs. W. G. Ailiston took charge af the programn on Historical Re- search. After community sing- ing, led by Mrs. E. Twist, Mrs. AI- listen, Mrs. Clifford Swailoxv and Mrs. Twist presented the history of Maple Grave as prepared for the W. I. Tweedsmuir Village His- tory scrapbook. The actuai book has been pre- pared by Miss Susan Laird and is a wark ai art. Later notes wili be added. Mrs. Aihiston in dealing With the history of the church drew at- tention ta the fact that the peo- pie, the gaverament and secular lufe in general is grcatiy inilu- enced by the activities af the church. The Methadist Church played a very important part in the early history ai Upper Can- ada and it is interesting ta note that Howard Cryderman, now a resident ai Maple Grave is a de- scendant ai one, Michael Cryder- man, who settled on the Harndca praperty in 1825 and who was the first local preacher among the Methodists ai this township. Mapie Grave is a cammuaity with a radius ai from twa ta three miles from the church and school with the No. 2 Highway dividiag this area. The history of this cammunity dates back ta 17i92 when Upper Canada xvas divided inta Counties and Townships and earliest settie- ment toak place aiang the Lake Front. Settiement was slow until 1830. Before this time the area was dense forest with the present No. 2 Highway an Indian trail until in 1816 a Captain Daniorth con- structed a road which at that time was known as the Daniorth Road. By 1829 there was just anc bouse north ai the road at Maple Grave. This name was chosen from a vast growth ai Mapie trees at this spot. The iirst record oi a school tea- cher is ai 1866 and the saiary ai $280. The Schoai bouse was used for church meetings. In 1872 the Methodist Episcopai Church at Maple Grave was ded- icatcd. Changes and improve- ments have kept pace with the timcs and though since 1915 about 40 residences have been erected at Mapie Grave the church and the schaol bouse are stili the center ai attraction. 0f descendants ai eariy settiers on the original properties arc the Metcalies ai 1808, the Stevens ai 1811 and ai 1816 the Tyiers and Powers. After 1830 real settiement bc- Fraternal Societies la addition ta the lice insurance companies, more than twcaty Canadian and United States ira- ternal benefit societies have over 200,000 insured members and av- er $65 million assets in Canada. The rapid grawth ai graup in- surance and pension plans ia re- ccnt years cao he cited as anc con- crete illustration af the co-opera- tive trend between employers and employees towards ecanomic se- curity. (At the end ai 1943, group insurance in force la Can- ada cxcecded $900 million.) Vcry substantial extensions along thcse uines can reasonably be cxpected aiter the war. Sa long as thcy are designed and aperated upon a sound actuariai and business basis they could readily effect perman- ent ameliaration in living stand- ards throughout the country. Strietly Supervlsed Lufe insurance business in Can- ada - through mutual and non- mutual1 companies and fraternai benefit societies - is under the strictest investigation by experi- enced and campetent Dominion and Pravincial government offi- ciais. Operations and books of ev- ery company can be inspected at any time, and every campany must be licensed annuaily ta, transact business. As ane af the strongest protec- tions affarded policyholders,, lie insurance campanies are prohibit- ed by iaw from supplying "yen- ture" capital. Removal oe thisa protection through enca'iraging lufe insurance campanies ta en- g a ge in speculative v-iitures wouid be contrary ta the fundla- mental principle of trusteesh.ip, viz., safety. (To Be Continued) Nearly 90,000 sinks were pro- duced in Canada during the i irst 9 months of 1947. No matter wbst feature or quality you mseek-Oldnobile ha. it. N. PECONNI, Proprietor. TABLE OF FOOD COSTS BASED ON FIGURES SUPPLIED BY DOMINION BUREAU OF STATISTICS Index Numbui. Index Number ____________Aug.sf, 1939, Jon.2nd,1948 Sirloin Beef 110.7 202.1 Bacon 97.4 190.6 Grade A Eggs -91. -170.8a Ptatoes 126.4 232.0 Sugar 101.6 151.6ý Average Food Prices "9.3 182.2 1-ik 100.0 1i4.1l OLDSMOBILE'S 50" ANNIVERSARY In celebration of the great 50 years juat .*.- designed for the utmo.L in reiability passcd . . . and in anticipation of even and ail around satisfaction - . . and with greater years ahcad . .. we now offer the an option of "Hlydramatic g.ar-change". Dynamie (>IdsmoIiIe for '48. the Moat smazing meebanacal improvo- ment in the lant decade, these great SOth -D namie" i. more than just another AnniverAary Dynamic Oldsnîobiles are name applied tb Oldsmobile . . . it's an offered in spirkling ncw eoloura, attractive action word, especially suited to the new interiora, plcaainig appointmcnts.. spiritcd personality of tbese action-atyled, and in a wide range of body styles. action -engi ncered cars. Powered witiî an engine already famous ' - %- a "Ilydra-MailoDrive option!al at additional coul.0 ]ROY W. NICHOLS COURTICE ONTARIO gan and descendants on original properties or descendants stili cit- izens of Maple Grove of settiers between 1830 and 1850 are Foleys, Cales, Jefferys, Mundays, Harn- dens. Snowdens, Van Camps. Rundies and Gimbletts. Mrs. Charles Axford (nee Pal- ly Power) and Mrs. William Fol- ey are the oldest residents of Ma- pie Grave, bath past the 90-year mark. Thougli recent residents of Ma- pie Grave, Mrs. Alliston relates that her husband's great-grand- father at one time resided in Bawmanville. A hearty vote of appreciationi was extended to those respansible for a thorough history af which oniy a brief outline is reported. Refreshments were served by the group in charge. Attendance 30. Who Owns Canada? We Ail Own Canada This article continues the series reprinted from the book, "We AII Own Canada" written by Alice Wiliard Turner, M.A., Ph.D. not- cd Canadian economist. Where charts are mentioned, they are omitted in the absence aof plates. The contents ai the book are plac- ed before readers ta show the general distribution of the nation- al wealth and ta refute mislead- ing socialist propaganda. (Article 11) Life Insurance Companies Approximately four million in- dividuals in Canada own insur- ance policies or annuity contracts with over forty Canadian, British and United States life insurance campanies activeiy carrying on business in Canada. In mutual companies ahl policyhoiders share in 100 per cent of the profits. Ia Canadian non-mutual companies about faur-fifths of the policies are 'participating," and policy- holders share ia at lcast 90 per cent of the profits (the latter per- centage is protectcd by iaw). Data for Canadian lufe insur- ance companies show that their assets belong almost entirely ta policyholders, since on]y about 'à ai 1 per cent belongs ta share- holders. The number af share- holders in non-mutual companies exceeded 7,800 at December 31, 1938, with average holdings af ap- proximately 35 shares each. OAGE TE7q TIM CANADI-AN STATESMAN. BOWMANVrIýtt?. ONTARIO rRTTR-qnAv VARripr iftflh 1012 BE REliT for that , lasi minute- & INVITATION wilh a crisp SPOTLESS SUIT! Let Oshawa Laundry keep you poised on the springboard of ihe fali social season wi~h an experfly cleaned and pressed suit, mal or dre s s Oshawa Laundry& Dry Cluung COMPANY LUMITED Phono Zenith 13000 WULL TAKE AWAY ALL Dead or Crippled Farm Stock FREE 0F CHARGE Highest Prices Paid for OId Hors.. PHONE 4026 PETERBORO - RZVEBBE CHARGES