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nok Cad Live tits ws, ea Li iy 2 you had in mind the oid blue bottle of cod y Tver oil and its taste and smell really were something to be : Emulsion of Cod Liver Oil is a modern _scientific road brink and pleasant. You can take Nyal's Elmuision Anybody can. And everybody should who feels the need of a body builder.and and strength-giver, particularly those who have lung trc or are in-a run-down and weak condition. If you wait to nourish the body and fortify the nervous n. take Ny nul: Emulsion. Large bottle 5oc. EDW. B. FLINT Scleatific. Optician and Druggist | pounds of Dalton's French | fee, 'at 50c. "per 1b. wei EE one French Drip) tor. LT "FF R WINDOW. \INS in Felt Boots and ers 'and we are ready with a big stock of o Company. = [pol Soi | What of an imperfect title? Because a title is considered PATRONIZE HOME INDUSTRIES = ND SURROUNDING TOWNSHIPS, SINGLE OOPIE S Ge. No. io NESDAY, NOVEMBER 29, 1911, in the Scugog. District artical isewhitten solely fdr the purpose of acquainting the public with the actual rights of Private owners to prevent - trespads 'on their property for the purpose of hunting, ~The facts herein stated are 'given on good authority. Should any error or misleading statement be found in what follows the editor will be pleased / to correct same upon proper: authority being given to show that such error or misleading statement has been made. A totally different phase of the conditions governing hunting: will be treated next week, as we have no space in this issue for it. co As civilization and settlement advance, game becomes in- creasingly scarce and private ownership of lands where game abounds is guarded more strongly. This in a nutshell is the condition of affairs in Scugog District. A hundred years ago when the Indians could paddle round the Head of the Island, the question of private ownership was not pressed. Everybody shot pretty much 'where he pleased, and no prosecutions were made because there was plenty of game for the few people who were in the locality to share it. About that time, though some grants and deeds of land were given by the Crown that make considerable difference to the hunter of to-day. Those grants aud deeds were very particular in their language, and stated expressly just what lands and marsh lands were granted to those who became owners. For instance there are the lands of the Cortwright Game i| Preserve Co. They are largely tracts of marsh which naturally look as if they had no owners. In fact it has seemed a sort of unwritten law that persons could wander about on those i{tands at will and shoot at pleasure. * It is only seeming how ever, for the original patents of those lands grant private ownership in very definite terms. The presence of a body of water on those lands does not affect the rights of property It is like this. If you owned a tract of land and it be- came flooded with water, you would still be owner of the land and have the right to prevent trespass on your property. In the old days when a man bought a piece of land ad- | joining a marshy lake area, he assumed a sort of squatter' right to all the marsh fronting his property as far out as the '| channel. * The fact that there is a channel gives the public a right {to navigate in the channel, but no right to hunt or shoot. Ia the case of Beatty vs Davis, Judge Boyd decided as follows -- "The result of the whole is that the defendants are in the wrong; they came-upan the place not for the purpose of nav- igation, but to shoot ducks against the protest of the plaintiff 'The custom relied upon of persons or of the public going to shoot or fish iu that locality year after year does nct afford a1y defence in law against the owner The fact of the place being to some extent navigable water does not justity any in- terference with private rights of fishing and fowligg. To-day the owner must have a clear title expressly stat- ing that he owns the marsh land in question. More than that hose. who have assumed such. ownership ia the past will have | farther right as the law of 1911 expressly states that a ' proper title of all the lands or marsh said to be owned must be fe specified in thé deed. - This of course docs not: affect such 'patented lands as are owned by the Cartwright Game Preserve imperfect, this fact does not give the public who have no title right to trespass. ey ~The Statutes of Ontario 1907 Chap. 49 Sec. 25 state in not'to hunt or shoot n of this Act." | plants have but little focd value: - Edablod 1873 OF CANADA © TRANSMITTING MONEY up to $50 our Bank Money Orders are mexpensive. For larger amounts we issue oe wld by Toi © in Tombs, y o Savings Bank Department at Every Branch. Port Perry Branch: n. G. BUTCHESON Blackstock Branch . J. WHITE Nestleton Station Branch SActing Manager. Branches also 8. nville, Os vas HRY, Claremont SALADS Read before the Shirley Branch of the Womens' Institutes by MISS ANNIE TOMS In early springtime, when the appetite is most capricious, the salad bowl contains much greater fascination for most people than does the winter platter of roast or boiled meat. With the advancing season one feels the need of an entire change of food, something cool and crisp is craved with dash of acid in it, and the salad seems to fill and satisfy that need. Certain uncooked plants, and meats, seasoned with condi butter slightly acidulated, constitute what is known as salads The list of plants eaten uncooked as salads by people in general is small, and it has scarcely been added to since the days of antiquity. Lettuce, known since the earliest times has always been the favorite salad plant. The varieties of lettuce are numerous, but all belong to two priucipal groups: the cabbage lettuce, named from similarity in growth to the vegetable whose name it bears, and the cos lettuce, the long fim leaves of which form a long erect head. Ro- maine belongs to this class, celery, cucumbers and cabbage divide the honor of a second position, then follow watercress, peppergrass. dan- delion, purslane and sorrel. Hot house cucumbers and lettuce are now largely grown by the aid of electric light. Dandelion, cultivat- ed in rich soil, is broad leaved (comparatively) tender and easily made crisp. It is usually blanched for use in salads. When the leaves first appear the plant is covered with a saucer or flower pot, then, when the leaves are of sufficient size, they are beautifully white. When cleaned, crisped. dried and dressed with French dressing the dandelion makes a most healthfnl salad. Purslane and sorrel are used in combi- nation with other ts and obviate the use of acid in the dressing. There are but few d vegetables, if there are any, that cannot, either in combinatiofi'or singly, be served as salads Olive oil, the dressing of a salad, is a form of fat that eaten in moderation, agrees with almost every one; its use gives "strength and suppleness." It lubricates the alimentary tract and acts as a germicide. Its use is strongly advocated in health as well as in all wasting diseases. The first point in salad plants is cri:p tenderness. Tenderness is secured by quick growth in rich soil with plenty of moisture and suit- able light: suitable light because many are made tender as well as white by growing away from the light. Crispness is usually secured by proper care in the kitchen. After ther ugh cleaning, "let stand about half an hour iu very cold water, to which a little lemon juice or vinegar has been added. Gather green vegetables from the garden in the early morning or after sunset, keep in a cool place, closely wrapped in paper or in a closed vessel (a tin pail is convenient utensil) to exclude the air To avoid a rusty appearalce--especially is this the case with celery --postpone the use of water until a short time be- fore serving. Too much care cannot be exercised in cleaning salad plants, first of all, cut off the earthly root, remove coarse or discolored leaves, and wash thoroughly: each leaf of lettuce needs careful attention, lest the tiny insects of the same color as the lettuce itself, which so often infest the plant. be retained; watercress needs careful attention for the same reason Crisp as above, then drain and swing lightly in wire basket (salad plant drainer) or in a coarse net or piece of cheese cloth. Wipe each leaf of lettuce without bruising it; dry shredded cabbage, sliced cucumbers, radishes, celery, etc; between folds of soft cheese- cloth; then let stand exposed to the air a few moments. This care- ful drying is necessary, as oil and water do not comingle and a salad is perfectly dressed only when each individual leaf or bit of vegetable is lightly coated with oil or appropriate dressing. Formerly it was considered wrong to cut lettuce with a knife: the proper thing was to shred the leaves with the fingers. Steel knives gave an unpleasant taste to the dressed Salad, but bv use of a silver or silver-plated knife the trouble is avoided. before dressing, if quickly done, lettuce may be cut with any kind of a clean. well- polished knife. The varieties of cos lettuce may be more artistically arranged, especially in compound salads, if the leaves be cut in ribbons of uniform width Lay the leaves one above the others in a pile, then cat though all at once. It certainly would be against beauty, to cut the delicate heart leaves of cabbage lettuce. : A thick paring should be cut from cucumbers. Radishes make an effective looking dish when sliced without removing the pink skin; both should be sliced or cut in uniform pieces. Cubes of cucumbers rather than slices give variety Cooked vegetables should be firm that they mav be cut in neat pieces of uniform shape and size. For this reason. new potatoes are better than old = Salad herbs and they are simply appetizers. In salads of many ingredients, nuttitious food materials are mixed with those that are simply savory, or spicy and crisp, and such salads not only tempt the appetite, but satisfy it. These nutritions articles, whether cooked vegetables, meats or fish, before being ¢ombined with the crisp plants, are usually allowed to stand some time in a: a Besncher For sums convenient and Dralts or Bills truits, and nuts, also cooked vegetables ments and dressed with oil, cream or 'French dressing, all-or a part of which they will absorb. 'FRENCH DRESSING --For cooked or uncooked vegetables aud for marinating cooked salad materials: © 4 teaspoonful .of salt, ¥ teaspoonful of fresh ground pepper, 6 tablespoonful of oil; 2ta 6 tablespoonful of lémsnjuice or vinegar, a few grains' of cayenne, or black pepper. te » a . S