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O.RONO WVEEKLY TIMES THURSDAY, SEPTEMBER 13, 1945 ~- CNEMay Re-Open ,la TWO Years' Time Elwood Huglhes, General Manager of I te cCanadian National Exhibition saiîd in an iiterview on Wednesday thaVIe Exhibition would noV re-open until 194Uý7 at the very earliest. De- fenre Minister Abbott anirouiicedl that Toronto's fair grounids in, use *by the services siný,ýce early in the rwar weulÈ'd be vacated iby the enid of May, 1946. Mr. uge said UThat itü would require frosu 12 o 15 nonths o geV, everything i n shapie Vo hold an exhi- bition. -o--- Salvation Army Appeal For Suin of $ 1,500,000 Monday, Septenther lût1i, was the, _pnig day in mos conmunte ,acrossCaaa it a f ew exceptions, of The Salvation -Ammys Ntoa HTome Front Appeal for $1,500,0600 reqired 'o imake up deficit on oper- ations and to carry on the work niext ya.Separate appeals eailrly in' Noember are o bc made .n7 on treal, Toronýto, WVinnipeg, Vancouver and Victoia but appeuls which open-I ed on Mc.vInday are to be mnade ini many coupuiie ear these cities. AiVar-shal W. A. Eishop, V.C., Ohamirmqn of ithe National Advisory !Board of Th'l-e Salvation Army, in a- state-ment, fromn Ottawa asking wide suppiort of the camjýpaign, declared that rthe $1,50,'60O asked was a emal SUml for the Support 'Of a social Ser- vice organization of such importance to Caniada as The Salvation LArmy. 1"Hfowever, enough people must 1cotrihute to make u~p this $li500,00'0 or the work «if The Salvation Army -,,41 be hiandkiaipped," he said. 'When blhe canvassers for this r(om- munity eall on you, and you donate, your dollars Vo this Salvation Army Home Front Appeal, you ýcanrest as- sured thaüt themoney that is col- lected wi11 be used where it will do the most good. In peace as in war, the Salveation Army is'noted for its faim dealing with (the people they comne in contact wàth. The local com- mittee is iooking for a reacly response frcm the people of this comimunity. The numnber of Canadian merhant seamen manùing Canada's foreign- gaing mendhaet shtps rose 'frein 1,- 460 Vto 8,350 duing the war. War took its toil of them, as indieated b'y 't'he fo01lîlgCasualty figures. 1,054 dead or missing- and 189 taken prison- er ,)p 'to March 8kst, 1945. Daylight Saving Son To End la Canada IV is expected that Canada Will soon revert Vo standard ine. State Secretary Martin -in the flouse cf Commons on Tuesday last ann ouneed that tihe date would soon be setIlie said that Canada should bave te saine ture thaV prevails in the United States, and that country is expected Vo do away with daylight saving by the end of Septemiber. e Dayiight [saving tras made compul- sory in Canada ealy in the war as a power.econservation measure. It fir-sV was made compulsory in some sections of 'Ontario 'and Quebec, and a few 'months laVer was extended hroughout the country. P,ïesumaEbly, the country now will return Vo the pre-war systeiniof hav- ing Dayiigiht Tiane effective duringk the summer monVbs, and remaining on Sta ndard Time during the wvinter. Cene te, Orono Pair on Saturday, Septembîer 2.2pd. A good program is being îrepnîed. India is now Canada's third besV custemner. During1 the war the velue of Indo.Canadian trade increased, 19 ines. _______________________________ I _______________________________ a _______________________________ RaIIy Day Service At Park St. Church' Last)Sundaymomnin'g' sa-w aný ideal Rally Day service at Park Strieet Uni ted Chuîch when dhe Churcha Scbool assenibied -with the reg-ular congregation in the ciburdh auditor- ium undem the leadershbip of Mr. M. H. Staples, tihe assistant Sunday Scbool Superintendent. Mr.*Staples expressed regret at the absence of Mrs. A. A. Dîummend, the regular superintendent. IV is hoped tibat Mrs. Druamond will be enabi'ed teF resume ber regular duties in ite noV oo distant future, ~wen other oails upon hem Vine and strength become a liVtle less exacting. A fine tribute was paid by Mr. Sta- ples Vto the grand vork acco.mplished by Mrs. Drummond in behaîf of the young people of tihe community. Re- ference was also made Vo the quiet and faithful services of tihe former superintendent, Mr. ýH. J. Soudb. Rev. S. Littlewood addressed the ebhildren with an inspiring story, and continued bis -discourse by an elo- quent appeal for unity and sympa- thetic understa.nding between the school and the eburch organiization iself. Somle of the old fasbioned MEAT RAT IONINO IS 10W l zeal o c days gone y noprtd w!Cit modem -methodLs ùof'Sunday -ihool prceur ould woýrkwonders, th speaker believed. Mrs. R. H-. Erown.-, organist of the chuith, and Miss Audrey Blinge, Sunday,, Sch'ool pianîst, h'ad charge of the music. A dhoir enbodying the young ladies of the "Goodwill Cla'ss" f'urnished delightful mnusie. A solo in the anthem ïwas taken admirably by Mrs. Stanley Payne, and Mrs. E. Brown_ sang "My Cathedral" in her usual fine voice. Floral decorations were tJhe care of the Gobd-ýWil1 lass and added a charm to the roceasion. Cobined services of this type could bear bene- flicial repetition. During ýthe war Canada bas become the ieading exporter of base metals. Gf the conibined output of the United Nations, Canada contibuted 94% of the nickel, 75-% of the asbestos and 32% of the aiuminum produced. A substantial part of Canada's contribution to thie Pacifie War was in the form of Mutual Aid supplies sent to Australia andNw Zealand.. Mutual' Aid shipments to Anstralla in 1943-44 amiounted to $20,959,845. ThIs was more thani doubled in 1944- 1945. EFFECT As of midnight, SEPTEMBE R 9, 1945, if- is unlawful for any person f0 buy rationed meafs and for onyone f0 seli rationed meafs excepf on surrender of valid ration coupons or other ration documents. Sales between suppliers, however, are coupon f ree until -midnight, Saturday, September 15. M&E AT, COUPON VALUECHART Ail producs sbown beiQw are derived fîom beefveal, lamb, mutton, pork or combinations of themi Any product or ait shown below has the coupon value indicated, whetherz or not it contains dressing. Ç*UP. . . , *PR0 . o Back (sliced) boueless Back Bacon (sicoýd) Side Bacon (sliced) (rind on or rindless) GOOKED MEA? Aýny uncooked Group B itemn (bone in or boneless), when cooked Pork Butt boneless Pork Ham b(»oees * * e e e* BEF-Fresh or Curd Roun2d Steakl or Roast boepiMi Round Steak or Roast bouepless Round Steakc, Minced Sirloin Tip boue Jess Sirloin TipCubed or Minute Steaks boueless Sirlin Butt boueless Flank Steak boueless Srip Loin boueless Rib Roast, 7 Rib Bones rolled whole) boue1ess Prime Rib Roast, 5 Rib Bones (rolled) ,bouieless Rib Roast Rolied, 6th and 7tkh Rib Bones-In1side Roll boe- less Tenderloini VEAL-Fresh Cuâtiets or Fillet Rpast boueless Strip Loin Steaks boueless Front Roîl boueless Leg Roll boueless Loin Strip boneless Tenderloin LAMB or MUTTON-Fgresh Frontquarter (Xolled) boueekss PORK-Frehl Butt, Whoie, Pieces or Chops (rindless) boue inM Butt, Whoie, Pieces or Chops (rindless) boueless Hlam, Whoie, Centre Slices boue îM H-aii, Whole, Pieces or Slices boue iM or boueess Picnic, Hockless boneless, Back, Whole, Pieces>or Sices boneless Side Pork, Whole, Pieces or Sices bonelesv Trimmiings, Extra Lean (skinless) Tenderloin Cottage Roll or But, Whole or Pieces bonelée Skiniless Roli boneless Hemf, Centre Slichs boeeMi Hiam, Whole (skin oa or skia- less), Pieces or Slices boue lu or boneless Back, Whole or Pieces bouelest Side Bacon (rind or on rindiess), Whoie or Pieces COOKED MEAT Any uncooked Group C itemn (bone in or boneiess), wherb cooked. , j . 2LB. PE COPON<4*e .PE * * OEN DE-Fresh or Cured Shank, Hindquarter boue/ess Rump Roast, Rounid or Square End /oue in Sirloin Steak or Roast boue iM Flank, Trimmed boue ln Porterbouse Steak or Roast boue iu T-hune Steak or Roast boue M Wing ýteak or Roast boue iM Rib Roast, 7 Rib Bones, Wbole boue lu Prime Rib Roast, 5 Rib Bones bouie lu Rib Roast, th and 7 th Ri b Bones boue iM Rolled -Rib Roast, 6th and 7th Rib Bones, Outside Rol boueless Plate Brisket (roiled), boueles Brisket Point (rolled) bone/éss RolIed Shoulder boue/es Short or Cross Rib Roast boue iM Blade Roast, Blade and Back- strap out boue M Chuck Roast boueless Neck boueless Shank, Cenre Cut boue iM Shank Meat Stewing -Meat boeess Hamburger VEAL-Fresh Shank, Hind borieless Rump, Knuckle Bone out boueiff Sirloin Butt Roast bone Mn Sirloin, Butt Steak boneeiM Leg, Sirloin Butt End bone Mn Loin, Full Cut, Flank off, Kidney and Suet out boue iM Loin, Short Cut, Flanke off, Kidney and Suet out boue iM Loin Chop or Roast, Tenderloin End bone in Loin Cho p or Roast, Rib End boue M Round Bone Shouider Chop or Roast boue iM Shank, Front boueless Neck boueless Veal Loaf or Patties Stewing Veal LAMB or MUTTON1-FProh Sirloin or Chump' Chop boue iM Loini, Whole, Plank off, Kidney and Suet out boue M Loin Roast or Chop, Tenderloin End boe i Patties PORK-Fresh Picnic, Hockiess boue iM Butt (rind on), Whoie, Pieces or Chop boue iu Ham, Trimmried or Skinned, Whole, Butt End or Shank End bote in FANCT MCA? Liver Kidney Sweetbread COOKED MEAT Any uncooked Group D itemn (bone in or boneless), when cooked. Loaves made fromn chopped or minced meat. Cooked meats, jellied mneats, in lo9af form or otberwise (excepting thoýse cooked or jellied meats listed in Group D). Bologna Wieners Sausage, Smoked or Cooked L ËOe7l*2% . e *OPO - OS. ERT s BEEP-1presht or Cured Short Ribs, Braisiag boue iM Plate Brisket boue iM Brisket Point boue iMc Round Bone Shoulder Roast bou e lu Blade Roast boue iM Chuck Roast boue iM Shank, Frontquarter, Whiole boue iu Shank Knucle End boue iM VEAL-Fresh Shank, Hind boue lu PORK-Fresh Lacone boue in Hock boue iu Jowl PORK-Cured Hlock boue in Leg, Long Cut boue iu Leg, Short Cut beeMi Leg, Shank End -boue in Loin, Full eut, Flank on, Kidney and Suet out boueiM Flank boue in Blade Chop or R-oast boue h- Breast boue iM Shank, Front boue iM Neck boue in * Forequarter, Whole, 7 Rib Bones bone AM Rack, Whoie bone Mn Rack, Shou3lder offKnuckle Bone out bone in Mess Pork bou l Short Cut Back ioen Jowl FANCY MEAT Hleart Tongue SAUSAGE-FPresh or Cured Pork Sausage Commercial Sausage LAMB or MUTTON-Iresh Leg, Fuit Cut, Whole or Half boue iM Leg, Short Cut boue lu Loi n, Whole, Fiank on, Kidaey and Suet out boue lu Loin Rib Roast or Chop boue lu Fiank -boe in Frontquarter, Whoie or Haîf boue iu CANNED MEAT (sealed containers) Container Sausage.................... 1-14 oz.-4 tokens Comminuted (Ground) Pork 1-12 oz.-3 Comminuted (Ground) Pork 1-16 oz.-4 Roast Beef.................... 1-16 oz.-4 Stews, boiled dinners, hashes 1- 15 oz.-2 Stews, boiled.dinners, hashes 1-16 oz.-2 Pork Tongues..... .......... 1-12 oz.-3 Dry Salt Short Clear bouelée Dry Sait Clear Back buls PORK-Ssuoled Picnic, Hock on boue Mn Jowi COORED MEAT Any uncooked Group E itemn (bone in or boneiess), when cooked. Brawn or Headcheese Liver Sausage, ail types Blood Sausage, ail types Cretoas Francais Coutein4ci Megt Sandwich Spread...... -7c Meat Sandwich Spread.........1- Ox Tongue................. 1-3 2c Meat Bails.......... ........ 1-16c Beefsteak with Mushroms...- 1-l6<) Beefsteaik with Onions .........1-16c Beefsteak wthKidneys......1-6 MEAT PIES For any sîze Meat Pie, 8 oz. per token. oz,-2 tokens 2z.-1 coupon MRA-5 I î te *I Cottage Roll or Butt, Whole or Pieces boueless Picnic, Hockless bouelesi Ham, Whole, Pieces or Slices boue iM or boneless Ham, Centre Slices boue iM Back, Wboie or Pieces boncless Skiniless Roll bouees Ham Butt Roll boueless PORK-SmoIced Picnic, Hockiess or, Hock on boueless Butt (rind on), Wbole or Pieces boueless Ham, Trimmed, Whole, Butt End or Sbank End boueiM Loin, Trimmed (rindiess), Whoie, Pieces or Chop boueM Side Pork, Whoie or Pieces boue in Picnic, Hockless, bouýeiM Ham, Trimmied, Whole, Butt End or Shank End boue iM Side Pork, Whoie or Pieces, bou;eiM Shoulder Roll (skin on) boe/ess Dry Sait Belly boue/ess Dry Sait Lean Racks boueless PORK-Siuoked Picnic, Hockless boue iM Rack or Shoulder, Neck on boue iM Rack or Shoulder, Neck off bone lu Rack or Shoulder Chop' boue iM Breast boue lu Neck boue in PORK-Fpresh Picnic, H-ock on boueless Loin (rind on), Whole Pieces or Chop boue lu PORK-Cured Dry Sait Long Clear boue/ess PLANNINGfo TOMORROW Sd FARMING OUT 0F THE WEALTH 0F OUR SOILS By: G. N. Ruhnke, F.C.I.C., Head of thre Department of Chemistry and Director of Soil Surveys, On- tario Agricultural College (Note--This is the second la a. series of cmments by we.ll- known authomities, rwritten ex- pressly for the Weekly Press, of Ontario), Ontario farmers have done a splen.e did job of fdood production duing( theuse war years, in spite of the2 shortages of labour and equippet; -which had Vo ibe met. They have shown a higb degmee of efficiency ïr. the use oflandand a note.<worthy re- sourceful4hess in adaptîng blheir farm. operations to nmeet the chan.ing 'war- timie needsfor the various ag-riculturý- al products. For the present, the demand for iýn- tensive production on our faims still ipon us. Foodi is stili a weapon of war ini the pacifiec and, although the war in Europe is over, the great, needs of the liberated counitries there-P m-ust be met until thei ron produc- tion can be mnade sufficient. ýH'ow,ý long t his may ibe is not tocran but one authority bas estimiated thiat the 1944 level of Canadiani fain production will be required for at least the -next twoj, years. A-jter the- war is over, the charnged position Ivîth respect to world Supplies an'd wold inarkets -for tarin products mûay necessîtate profeund adjustinenitsh Our agricultural program. 1As a resuit «f the experiences fol- Swming the last var, farmers ara leoking ahead with m--ore concern for the futur.e. AmOng otiber things they recognize 'that greater eficiency i te use of land labor and .machinemy will ýbe necessary. A low cost 0f Production will be an important fac.- tor la meeting postw'ar coiietiVion. àa general, tihe lowest cenýt of Pro- dluction is obtained with higli yield1 levels, ýand higeh yieids can be inain- tained only on fertile and productive soils. Food is fabricated soil fertil- ity. It is out of the wealthhof Our sous TfhaL we have produced the foard to fi-hlt the war, and it is out of th,2 wealth of our souls that we miust con- tinue Vto produce the food to win the It is tim-ef y then, îin our post-7'war pannte asl, ourselves -what imea.- sures are -we taking to insure that soul fer-tiliîty on Oui f'larmas is en naintained in the initemest of efficiie use of land, and a prosperous and eniduri.ng a agriculture. During ,tru- past ten years, the total tonnage of fLertilizers trebled, yet in spite of lihis, aord the introduction of m o- ed varieities of crops, imiproved drain- age, and the wider use of more ef-. ficient illage, seeding and hnarvesting- inachineîy, the average j>eldsof te coiný-on farim crops have failed tû shoýw a corresponding iniprovemient., - R is true, however, tihat on niany faris crop yields have been increased far above 'the average where good- soul mi-aniagement is being practised. 'T'nus we are fore4 to condi'ude tIhat on, a miuch larger proportion of our Ontario faims tihe yields are cons-id- erably lower than the average, and we are takdl-ng ore out of the soil thani is beingl put back. There are other sti iiicja-. tions that poinit Vo ibe need for a. vigorous prograiii for, soil imiprove- ment and ýsoil conservation in On- tario. The increasing difficulty in gromwing afalfa and clever, oni souls whi'ch formerly produced thenm in ailundancé, is tbut another refiec,,tion of failing fertility ln the sou)i. The depletion of the humnus, or orga_ýnic suatter, la our intensively cultivatedî, heavy-textured souls bas md hs barder Vo work, more dflutV drain, and less productive. 1Th-e l of humus in our sandy souýs is mk ing Vhtem more subject Volechn 1 1