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THE COLBORNE EXPRESS, COLBORNE, ONT. OCT. 1, 1953 j FARM FRONT Wnat between striking drivers, hard-to-bargain with distributors and processors, and one thing or another, the farmer whose income largely depends on milk production has a fairly rough life. So perhaps there might be the germ of an idea in what they're doing over in Minnesota. Writing in the Farm Journal (Philadelphia), Ray Anderson has the following to say: People have been buying chewing gum, cokes, cigarettes, and candy at coin vending machines for years. Now it's milk About a year and a half ago, Land O' Lakes Creameries, the big midwestern co-operative, put a few milk vending machines up in the suburbs of Minneapolis and St. Paul, Minn. TVese aren't the kind of machines that pour out a paper cup of milk for you to drink right on the spot. These machines give you a half-gallon paper pack-- nice and cold and ready to take home and pop into the refrigerator Do folk like tnis way of selling milk? They sure do! Today Land O' Lakes has around 30 of these machines in operation, and they sell 21% of all the milk that Land O' Lakes distributes. Land O Lakes also delivers to homes, sells through stores, jobbers, and creameries. The vending machines (cost, $2,500) sell the milk for 2 cents a quart eheaper than any other method. Most of these vending machines are located at gas filling stations, and Land O' Lakes gives the operators V* cent commission per quart When Mrs. Anderson and I bought milk from one of them near Minneapolis last spring, we got a half-gallon pack for 32 cents. It's a mighty handy way to buy milk, and judging by the way it has caught on, I'll bet that we see more of it. Before the introduction of chemical fertilizers, farm manures, guanos, fish meal, dried bjftod, composts and sewage sludge were used generally as plant foods. When factory-made fertilizers appeared on the 'farm scene, they were dubbed "synthetic" or "chemical salts." Even though they were derived from natural materials, they were first regarded by farmers with suspicion, prejudice and even contempt. "I* you like polka dots so much, why don't you pet me Mke that?" Put Early Fall Vegetables on Daily Menu BY DOROTHY MADDOX yiTAMIN-PACKED, appetite-tempting, fresh early fall vegetables are in the market now. Enjoy themj -Serve them dally in your family menus--but be sure to cook them right in order to get every cent's worth of value. s * Fresh Cauliflower With Buttered Crumbs Fresh cauliflower should be creamy white with tightly packed flowers. To cook, trim off outer leaves, leaving the tender inside"! leaves attached to the head. Invert the head in a pan of salt water and let stand 5 to 10 minutes. Drain. Place, head down, in boiling salted water. Cook, uncovered, about 10 minutes. Turn head right-side-up and continue cooking until stem end is tender, 10 to 15 minutes longer. Drain and servo immediately, topped with buttered crumbs, which can be made by melting 3 tablespoons butter, adding % cup flno dry bread crumbs, tlien stirrinir over low heat until lightly browned. Fresh Broccoli When buying fresh broccoli, look for stalks that are firm and green. The heads should have tight buds and bo a rich green or slightly purplish green color. Broccoli should bo Washed thoroughly under running water or by plunging the heads up and down in cold water. Trim off the tough stalk ends and drop Into rapidly boiling salted water. Cook just until stalks are fork tender, but still Arm--12 to 15 minutes. Some people like to stand .the stalks, blossom end up. In the water and cook about 8 to 10 minutes. Lay th« blossoms down in tho water and continue cooking until tender. This Is because the stalks take longer to cook than the Mo som?. Serve with butter. Fresh Carrots When buying fr»».v caAJfbfc j*m«r.«b*r that the deeper the orange color, the more vliamin / they contain. Select carrots that are Arm, crisp-texture* and smooth-skinned. Fresh young carrots cooked whole are delicious. Wash and drop into rapidly boiling salted water. Cook tightly covered, just until tender. This will be 15 to 20 minutes for young ones and 20 to so minutes for older carrots. . ... Slip off skins under running water if desired. Serve topped with melted butter and a good sprinkle of minced fresh parsley. Fo* sliced carrots, wash and scrape them thinly. Sllqe and drop into small amount of rapidly boiling salted water and cook, covered, just until tender--6 to 10 minutes. Drain and serve with melted butter or add a little light cream and toss gently just to coat each slice. Save the water the carrots were cooked In and use it in gravies, sauces or soups. Aitnougn «iucn i,. this prejudice has died out, some still exists and there are farmers who have never used chemical fertilizers despite their proven value to agriculture. Wheat yields have been more than doubled. Fertilized corn crops have produced tremendous yields. One thousand bushels of potatoes per acre from fertilized land have been recorded while 500 and 600 bushels are quite common. At present prices of potatoes it has been estimated that for every dollar invested in chemical fertilizer, a net return of $15 is realized. When farm prices are high, most farmers who operate their farm on a businesslike basis have no hesitancy in fertilizing their acres according to recommendations. However, when prices decline, there is a tendency to cut fixed costs. Historically, expenditures on iertilizers decline with the declin4_ip farm prices. According" tp;'economists, this is an extrel&elyyfilogical practice. The basis Of good business is that when unit, selling prices are down, unit costs of production must be kept down By reducing fertilizer applications .and, consequently, reducing yields, the farmer pushes up his unit cost of production. In the face of declining agricultural prices, the individual farmer should not let rising unit production costs hurry him into red HIS OWN FAULT He decided to go lion-hunting in Africa. When he told his wife, she said, "Not without me," and his wife's mother also declared herself a member of the party. So off they all went. One night the man and his wife awakened in a jungle glade vaguely conscious of the fact that something was missing. The something was mother. They searched for her for hours. Eventually they found her cowering in a clearing, with lion roaring at h "Heavens, George," the wife, "what shall we do?" "Nothing," said the husband, "The lion got himself into the fix. Now let him get out of it." feet screamed Igging Him On--Little Pat Frank seems right at home in orte of the giant eggs displayed recently at the Fair. Pat's brother, Rkky, holds the upper half of tho egg shell. "TABLE TALKS fa alatvfc Andrews If your family doesn't enjoy cabbage by itself why not try combining it with celery when making it into a scalloped dish? This modifies the cabbage taste. SCALLOPED CABBAGE AND CELERY 3 tablespoons butter 1 cup sliced celery 3 cups coarsely chopped cabbage Yi cup water 1 cup hot white sauce % cup fine dry bread crumbs Melt butter in saucepan; add celery, cover and cook over low heat 10 minutes. Add cabbage and the Vt cup water; cover and cook over low heat 10 minutes longer. Turn into 1%-quart greased baking dish. Pour hot white sauce over vegetables. Mix gently with spoon to blend. Sprinkle bread crumbs over top. Bake at 350°F. until mixture is bubbly and crumbs brown, about 20-30 minutes. Serves 6. Here is a sweet-sour cabbage dish with apples that will appeal to families wanting something new for this vegetable. SWEET-SOUR CABBAGE Vz medium-size head red or white cabbage, shredded 2 tablespoons butter or mar- garine 2 tablespoons chopped onion 1 unpeeled red apple, sliced thin 1 teaspoon salt 2 tablespoons hot water Ya cup chopped sweet gherkins 1 tablespoon vinegar Wash and drain shredded cabbage. Melt butter or margarine in saucepan over low heat. Add onion and cook 2 minutes. Add cabbage; cover sauce pan and continue cooking over low heat 10 minutes, stirring occasionally. Add apple slices, salt and water and continue cooking 15-20 minutes, or until cabbage and apples are tender. Remove from heat and stir in sweet gherkins and vinegar. Serve piping hot. Cauliflower served with a sour cream-mustard sauce may appeal to members of your family who like a new taste in vegetables. This is the way to fix it: CAULIFLOWER PIQUANT 1 small head cauliflower 1 teaspoon salt 1 teaspoon prepared mustard Vz cup sour cream Paprika. Soak cauliflower, head down, about 30 minutes in salted water. Steam in small amount of water in tightly covered saucepan until just tender,- about 20-30 minutes (or you may break into flowerets and cook more quickly). Blend sour cream and mustard and heat in top of double boiler over hot water. Pour over cauliflower just before serving. Sprinkle lightly with paprika. Serves 2-4. Mock Hollandaise sauce adds to the taste of either broccoli or cauliflower and is very easy to make and serve. MOCK HOLLANDAISE FOR BROCCOLI 1 package cream cheese (I- ounce) 2 egg yolks 3 tablespoons lemon juieo Dash salt Soften cream cheese and add egg yolks, one at a time, blending thoroughly after each addition. Add lemon juice and salt. Place over hot water just until sauce is heated through. Serve over hot, cooked broccoli. Perhaps you'd like to try deep-frying your Brussels sprouts for a new and different dinner vegetable. Here is a special way of fixing them. BREADED BRUSSELS SPROUTS 4 eups Brussels sprouts 1 egg, beater % Cup dry bread crumbs M cup grated cheese Fat for frying Dip the washed and drained Brussels sprouts into the beaten egg and roll in bread crumbs. Fry in deep, hot fat (380°F.) untfl brown. Sprinkle with cheese. Serves 8. "LINING" BEES Lining bees is a pastime followed by some every fall. I know a wealthy old lumberman who who never fails to line a few swarms every year. September is the best time, for then the trees are full of honey. A lining kit consists of a box with a glass-covered compartment for honey or sugar syrup. On the bottom of the box is a hinged cover with a rim around it to make a small compartment and a hole leading into the honey chamber. When you find a bee at work you open the bottom part of your box and shut the bee up in it, In a minute he will come up in the honey chamber toward the light. Then you set the box down and put your hat over the glass to cut off the light. Soon he will start filling up on your honey. Pull back the glass slide and sift a little flour on him so that you can identify him. Then sit down and wait for him to get full for when he is he will climb up and start to fly home. You had better lie down on the ground on your back so as to be able to follow him because he will fly around the box two or three times in order to fix the location in his mind. At last he will start for his home on a bee-line. A beeline, by the way', is not straight but wavers from side to side, always maintaining the general direction. Take out your watch and note the time. If he is gone only two or three minutes, you are near the tree. If he is gone five, you may know that it is some distance away. He will come back with several others and in a short time you will have no trouble, in getting the general direction You will have about fifty bees all carrying off your honey. Now shut your glass slide and carry your box toward the tree but at a slight angle so as to have two converging lines when you release the bee in your box. At the point where the two linos converge is your bee tree. You can trace it an acre of woodland very easily and, when you have done this, it is easy to locate the tree because there cannot be over half a dozen trees on an acre that could be a bee tree. It is quite often a white maple or a basswood as these trees are more often hollow. Bees are found frequently in hemlocks, though I have found them in all kinds of trees. . . I have found them in caves in the rocks and on the underside of a leaning hemlock and nearly everywhere. I helped take up a swarm in a big hemlock. We cut down the tree, sawed off about ten feet of the butt, then split it open and filled a washtub with sheets of comb full of honey. We took up the brood comb, transferred it to the frames of a modern hive, and the bees went into their new home going to work at once to gather enough honey for winter. A swarm will eat about twenty-five pounds each winter and if they have not stored so much the wise beekeeper will supply them with sugar syrup. They will winter as well on this as on honey. -- From "Yankee Boyhood." Keep parsley crisp and fresh fresh longer by sealing it in a jar with a small amount of water. Store in refrigerator. «AY SCHOOL God's Design for a Better World Isaiah 42: 5-9; Mark 1: 14-lf; John 3: 16-17; Revelation 21: 1-5. Memory Selection: Behold, the tabernacle of God is with men, and he will dwell with them, and they shall be his people, and God himself shall be with them, and be their God. Revelation 21: S, When God had completed Hi* work of creation he saw everything that he had made, and behold, it was very good. (Genesis 1:31). But our first parents disobeyed the commandment o£ God and the picture was changed. Sin passed upon all men. Even the ground was cursed thaft it should bring forth thorns and thistles. But even in that hour of darkness there appeared a shaft of light. God promised Eva that her seed would bruise the serpent's head. In due time Jesus was born of a virgin. He taughl men by precept and example how to live. Those he tried to help crucified him. But this was not defeat as it seemed. By His death He opened to us the way of life, --eternal life. He became the great Mediator between God and man. He further demonstrated His victory by conquering death itself. After forty days He ascended to heaven from whence also He will return. As the teachings of Jesus Christ have been spread throughout the world and the power emanating from his endless life has transformed the souls of men, the world has much improved. Unfortunately, not all who hear the Good News are willing to heed it. Hence the world is far from what it should be. But God is not defeated in His design for a better world. "He shall not fail nor be discouraged, till He has set judgment in the earth: and the isles shall wait for His law." (Isaiah 42:4). John saw a new heaven and a new earth. God's final dwelling place for his people will know no sin or sorrow. How important then to live in His will now. We can do this if we accept His salvation so freely offered us through His Son Jesus Christ. Dr. J. R. Sizoo says, that always and everywhere the Bible rec-ords or plainly implies that shadows and darkness and storms do not last. "Darkness never speaks the last word. -- The Book approaches its conclusion with the shout, 'There shall be light there'." Make a hanger which won't crease trousers, skirts, and slacks, from a coat hanger and a cardboard tube the length of hanger. With a pair of pliers, cut the hanger in the center, and bend each end in a half "S." Slide hanger ends into tube ends Watch Out for Jay-Bird Walkers--Two daredevil German acrobats nonchalantly travel by motorcycle and trapeze bar over a cable stretched between a Long Beach hotel and the Municipal Auditorium, while anxious crowds watch. Running out cf gas was their only problem. JITTER