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.;i;;;. w“-M ,. ‘~hs-AUJM4; . r "FM'Mfmvm'ififls-KU'F. . â€" .~ .~_/v‘~§¢".u~‘w'ssr'<’s¢~ ~ .. * .. â€"_J~,"~'., -.a~/‘..l ..-.-.- ..:_ ‘.>~. i? ~ ‘r, @7341."@7';"ZP'11‘;“'-§Tfi _,.'- ,{v g‘: .I. .“wf-J-N_â€""'Ar“< ~_ h,‘ v- 2"‘ .. . - _,~..' ,_»\_-..--.’- ..- ~ 4 The last day. Hahliurton. (Correspondence of the Gazelle) W. lI. Pengclly, Esq, agent of the On- ltario Crown Life insurance 00., has re- Iturned from Toronto, where the agents ‘of the company were entertained by the ~directors and ollieers on Thursday, Fri- ~day and Saturday of last week. Mr. Pengelly reports having spent a very pleasant and prolitable time. . ' ' Rev. J. Lindsay. Anglican minister, is u'ecovering, and, although yct unable to :a-ttend to his clerical duties, we hope to ‘see him fully restored to his former health soon. - Mr. Andy Telford, of the Watt House, ‘who has been quite ill for a number of Wrecks with pneumonia, is now, under ‘the care of Dr. Soady, in a fair way to recovery. The Salvation Army is doing good ‘work here, and Captain Potter says many soldiers are being enlisted. _ The special services in the Methodist ‘church, which are being conducted by the Misses Stern, of Tweed, are to be ‘continued during the week. Mr. Robert McFarland is for the pres- ent stopping at the Hadley House._ He expects to wind up his wood busniess here this spring. ' Miss Bricknell is visiting her friend, Miss Webster, at the parsonage. 0-. Norland. (Correspondence Qfl/ie Gazelle.) "Miss'Rnby Bowins, of Woodvillenis visiting friends in Norlaiid and vicinity for a week or two. ‘Mrs. Robert Delaney and infant (laughter have returned to Toronto, after spending the winter \vith friends licrc. _ . _ The Glee Club girls are giving a pie social in the h‘orester‘s Hall, on Feb. 19, and thev are also preparing a program, which will consist of recitations, read- ings and three very funny dialogues, the names of which are “ Taking the Census. “ Jumbo Jim ” anc “ Chops." There will also be songs and instrumental music. Don't miss this rare treat ol' the season. Mr. James Powers and Mr. David Kirkpatrick, of Lindsay, passed through tho village last'Satiirday on business. __.. - ‘__- Rosedale. , (L'orrrspmnlcnm: of l/ic Gazelle ) Mr. G. Gale treated a few of his young friends to a sleigh ride on Thursday evening last to Coboeonk, where they all attended the tea and entertainment given by the ladies of thc_ Church of England, and returned later in the even- ing, all speaking iii the lughest terms of the quality of the entertainment and the kindness of M r. Gale. ' Mr. Fred Goodman, of Fenclon Falls, aid a visit to his" father hero on Sunday ‘Sta ' I Mark the date aionnav, FEB. 15th. - .and -.\l r. Laidlaw, ‘of i\'orland. bargain event cf the season. The frost of the past few days has left the ice on the lakes in good condition for skating, and our young people are taking advantage of the opportunity to enjoy themselves. , Mr. W. M cNevan, of Reaboro, has been the guest cf his grandmother, Mrs. Peter McNevan, of this vicinity, for the past week. Mrs. J. Hughes, of Orillia, is at pres- ent staying with her father, Mr. Thomas Smith, of this place, who is seriously ill. Messrs. Stanley Hall and Bert Town- ley, of Feiielon Falls, were visitors at Rosedale on Sunday last. Mr. G. Isaac, who has been on the sick list for the past week, is able to be out again. -. Balsam Grove. Mr. John Copp, who has been serious- ly ill, was receiity presented with the following address by the Beef Ring Association, in which liG has always taken an active interest. Dear Friend, We, the members of the Balsam Grove Beef Ring Association, wish to ex- press our sorrow in your allliction. Ow- ing to ill health you are obliged to sever your connection with our association, and we thank you for your trouble and kindness in the past. Wishing you a speedy recovery we re- main your friends and well wishcrs. Signed on behalf of the Beef Ring As- soc iation. J. H. Tiiifiisron, President, ' 0+0 Coboconk. Joan Lnii Secretary. (Special to the Gazelle.) The tea and concert given by the Women's Aid of the English Church on Thursday evening, the fourth, was a de- cided success, the sleighing being good and the weather ideal, which helped to make everything bright and pleasant. The players for the concert were Mrs. French, Miss Brandon,‘ Miss Graham, of Feiielon Falls, and Mrs. Logic and Miss Lillie Ham, of Coboconk. The vocalists were Miss Hand, and Rev. W. I-l. A. French, Fciieloii Falls, Miss Mabel Shields, of Victoria Road. Miss Etta Jackson and Miss A. Wakelin, Coboconk, The Wo- meifs Aid feel complimented on being able to secure the very ellicicut musical talent which made the concert a grand success. Most noticeable among the instrumentalists was Miss Brandon's playing of the violin. The Rev. W. H. A. French also gave an address and uttered words of hearty encouragement to the W. A. as being the few but elicctivc band of faithful workers, and they also extend their high appreciation to Mr. Batty in kindly iilliiig the post of chair- ‘ man. M rs. Rod Grant, of Woodvillo, has re- turned home, after spending a few days with friends in Coboconk. ' i ammoth gale Gide-es EVERYBODY coin: FOR THE FINAL toilet-OUT, . ‘Miss Reta Taylor, of Coboconk, is vis- iting friends in Orillia, Woodville and other places. » - _ Miss W. Baiii has returned from visit- ing friends inChicago and Toronto. Skating is now the order of. the day, as the ice is first class. . Mr. Geo. Johnston has purchased Mr. Geo. Hannovan's farm. A fancy dress carnival will be held on the Coboconk. rink on Thursday, Febru- ary 18th. All conic and enjoy the sport. We are very sorry to hear that Mr. J. Grimes, Sr., is ill, but hope he will soon recover. Mrs. Cooke, of Fenelon Falls, was in town last week. M r. Will Cooke has left our little town, where he has been for some time em- ployed in his brother's store. He will be much missed, as he has made many friends while in .Coboconk.‘ Miss Mabel Shields, of Victoria Road, spent a few days of last week in Coho- conk. : Mr. and Mrs. Kemp,'of Lakelield, are visiting Mrs. Kemp's parents, Mr. and Mrs. Griliin. The revival services, which were con- ducted by Mr. Ireland and Mr. Griliith, of Norland, have closed, and we are pleased to say that much good has been done. a- Bury‘: Green. Correspondence of the Gazelle. Mrs. J. Dunscath and Mrs. Geo. Mar- tin, of Grandview, Mam, who have been visiting friends here for two months, left for their home on Tuesday. Their mother, Mrs. Gamble, went with them as far as SeotiaiJiiiiction, where she will visit her brother. Mr. David Green and family left for their home in Fort Saskatchewan, on Saturday. Several of the ladies of this vicinity attended the Institute meeting at Mrs. (Dr.) Gould's and report a good meeting. Mrs. li'oll was visiting friends in Lind- say over Sunday. M r. Geo. Pogue lost a valuable horse last week. l have a social in Howie‘s school on Fri- day evening. Col. Hughes will exhibit his limelight views and Miss Myssie Newton, of Lindsay, is to recite. Armstrong and Campbell had a bee drawing ties to the station last week, when they loaded five cars. 0-0 To lfeep hleat Fresh. Fresh meat,'cspeoially for summer use, ' is much more desirable than that which has been heavily salted, but unfortun- ately it is usually considered out of the iquestion on the farm where butchering is done at home. However, it is not im- possible nor even difficult‘ to have a con- stant supply ofifresh meat on hand dur- ing the summer, if only one isl'willing to take a little’ extra trouble at time of putting down.‘ s The Methodists of Eden church Will l have we had any to spoil. kill in the spring for warm weather use, but it makes no difference when, for it can just as well be put down in the fall or winter as in the spring, as it will keep indefinitely. Beef we can altoge- ther, but pork is put down in other ways as well. To can beef 0r any other meat, cut it up into pieces small enough to drop easily into Mason fruit jars, salt to taste, put rubbers and covers on and set in a boiler on a thick layer of hay. A com- mon wash boiler will hold eleven to a dozen two quart jars,,and half as man more of the quart size. Jars should be well packed with meat, but not over-full. When all is ready set the boiler over the fire and fill nearly to the tops will cold water. Bring slowly to a boil and keep at that point from three to three and alialf hours. Three hours for the quart jars, and a half hour longer for two quarts is my rule. Keep water boiling constantly, adding more as need- ed to keep up the quantity. Jars should never be submerged, but water should always come up nearly to the covers. At the end of the specilicd time lift jars from boiler, screw down covers as tightly as possible. Lift the jars one at a time and seal immediately. Replace cover to boiler each time a jar is remov- ed, and keep water boiling briskly until the last jar is out. This I consider is important. 1f any cover or rubber proves defec- tive it may be replaced w-ith another, but jar should be set back in the boiler again for a time to make sure that any air which is admitted to the meat is thoroughly sterilized. I always use new rubbers and press edges of covers down on to rubbers at all points. This I also considered important. Both jars and covers should be thor- oughly sterilized by boiling in water for a few minutes before using. Usually 1 do this the day before. By having every- thing in readiness I can easily fill all the jars of either size I can boil at one time during the forenoon. After dinner I boil and seal, them, getting everything done and out of the way in good time for supper. Meat for bottling should never be put into pickle, even for a day, or should it be even washed. Trim oil soiled and bloody portions and use, them‘ seine other way, but do not try to cleanse and bottle them. Use no water in the jars. The meat \vill make its own. One good sized quarter of beef will lill about twenty-two quart jars. Twice that mim- ber is quite a generous summer supply for an average family. Usually we do not do a great amount 0|.’ ‘pork, but fry it fresh in ‘that way. Hams and shoulders we always fry down, bottling only irregular pieces, trimmings and tenderloins.’ To fry down cut into thick slices, fry in fat until half cooked, pack into large jars and cover with hot fat. From time to time while cooking l But three days remain in which to participate in this the greatest Thousands of dollars worth of all lines of merchandise have already passed int-o the hands of as many pleased and saiisfied'customers at a decided saving to them, and therestill remain thousands of‘ bargains to be disposedof during the last three days. There- are dollars and dollars to be saved by buying now, you cannot afford to! ignore such an opportunity as this. Eager buyers should throng the store from morning until night. Everyday that remains should be a record- breaker This is the people’s golden opportunity-“Seize it now. Tannin. sacs. FENELO.N iinALLs. p Mark the ‘date MONDAY,.FEB. 15th. l l and all 9ther information. will be The last day -For the last half dozen years we have pour hot fat over the meat-â€"enough, in not been without meat at any time, nor l fact, to insure each piece being entirely Usually we - surrounded. 1f pork is very fat, enough will fry out of the pieces for this purpose, but if not some lard must be heated and used. When meat is thoroughly cooled, remove weight, tie a. cloth or paper over the jar and set away in a cool place. - When wanted for use, take up suffici- ent for the time, finish cooking and serve: The secret is to thoroughly sterilize meat by partially cooking, and then keep all air excluded by surround- ing with fat. Sausage may be kept fresh for a. num- ber of weeks by simply packing cold into jars and covered with lard. 1 have known it to be kept in fine condition the greater part of the summer just in this way. For long keeping, however, I would prefer to make it up into small rolls, partially cook in fat, pack into jars and cover well with hot lard. If a little roast beef or pork is wanted for variety, cut shapely pieces, put into small pats and cook in the oven until done. _ Then cover with fat and set away in_ a cool place until wanted. To serve Simply reâ€"heat and slice. Juices may be made into gravies in the usual. i way. in keeping boiled or roasted meat one thing must be borne in mind, and that is that coating of fat over the top should . not be broken. It is then important to set jars where they are to remain, or if‘ they must be removed to do so with as little Jarring as possible. I have fre- quentl y kept meat from one year to the next Without loss, in fact, of late years have not been without it in the cellar.~â€" Exchange. As usual, the Salvation Army will be in a position to introduce farm help to farmers throughout the country during the spring. All indications point to a revival in trade, and there is a probably that farm help will be scarce. The Army authorties are constantly in communication with new comers and others in the country, who are desirous of locating on farms from times to time, and will be glad to in- troduce these people to farmers need- ing help. , It is not the purpose of the Army, however, ‘to encourage the immigra- tion of farm help to Canada durinv the coming season, unless N the con? dition warrant such a policy. There- fore, farmers who are likely to require help, are advised to communicate promptly with Lieut-Colonel Thomas ‘Howell, James and Albert Streets, Toronto, Ontario. Application Forms a .- all plied ‘may on application to above 0(1qu- ' i l ' l