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Thursday, October 12, 1922. Buttermilk can very simply be made from skim-milk in the home by allowing the milk to sour natur- ally at ordinary room temperature um‘l it curdles. then shaking vigor- ous}; until the curd is broken up. A glass fruit. jar is convenient for this purpose. It. should then be strained, covered and kept in as cool a place as possible. Cooling immediately will check further fermentation and the develoymmt of objectionable flavors. A little “hole milk 0? a verv small amount 01 creim may be add- ed, if desired before :erx 1110' and the flaxor “ill be way similar to Old- fashioned buttermilk. The souring of. skim-milk may be hastened by adding to it a small quantity of buttermilk or sour milk. It is important, however, that this “starter" be freshly soured and of good'flavor. When cream is churned, there are two productsâ€"butter and butter- milk. If the cream used for butter making is of good quality and well flavored, excellent products are ob- tained, but the uncertainty of , the‘ flavor of such buttermilk is a serious, drawback in selling it. It is impos- sible to secure in this way a uniform product and. for this reason, practi- cally all buttermilk now sold is made from skim-milk. This method has many advantages; it is an excellent way of making use of skimâ€"milk which on account of the low demand for this product might otherwise be wasted; the milk used is clean, fresh and carefully handled and the butâ€" termilk is of good flavor and texture. Fresh skimâ€"milk from the separator is pasteurized and a small quantity of lactic acid culture or starter is added to hasten coagulation or sourâ€" ing of the milk. It. is kept. at a/tem- perature of about 70 degrees F., and, when sufficiently coagulatei'l, the milk is put into an ordinary churn and churned for about 30 minutes to break up the curd evenly. It is then strained and kept at. a tempera- ture of about 50 degrees F. This is often called fermented milk. The buttermilk which comes from a churning of cream may contain very small particles of fat, which have not. adhered to the butter while that made in a commercial way from skimâ€"milk will not con- tain any appreciable quantity of fat. This lack can be made up, however. by addinfi: a very small quantity of whole milk or of cream. ’l‘abléts for making buttermilk from skim-milk at home are on sale in many places. There is an old saying “Drink but- termilk and live to be a hundred years old." While this may not be. an infallible statement, medical sci- ence recognizes the value of good buttermilk as a food. It is often preâ€" scribed by c’loctc‘ms for babies. with weak digestion and for Older people as a beverage in certain disorders, \vhile healthv twople are advised to drink more of it. It is easily tgiigest- ed and possesses a certain medicinal value due to the development of the lactic acid bacteria. Its food value is about equal to sour skim-milk. “Like skim-milk. it contains water- soluble vitamines, protein and min- eral matter and furnishes these valu- able substances at. a very low cost. Because it is simply and easily made it can be had anywhere at all seas- ons of the year. Few beverages have gained greater pepularity than buttermilk. It is a universal favorite and extensively used on account of its flavor and beneficial etl‘ects. While it is fam- ous as a beverage. it can be used in many recipes and will make many delicious dishes. Buttermilk Chocolate Cake. 1 'cup brown sugar, *1 cup butter- milk or sour milk, 6 tabICSpoons c0- coa, 1: tablespoons butter, ’1 egg. 1173'», cups flour, ii; tablespoon soda, 1 ta- blespoon baking powder. Cream butter, add the sugar and well beaten egg. Sift together the dry ingredients and add alternately with the buttermilk to the first mix- ture. Bake in a moderate oven. Buttermilk Pop. 2 cups buttermilk, 3' tablespoons flour, 2 tablespoons butter. 2 table- Spoons sugar, salt and pepper. Heat the buttermilk to boiling point and add the sugar. Mix the flour with a little cold buttermilk and stir carefully into the hot liquid. Add butter and season with salt and pepper. Pour over squares of‘but- tered toast or croutons and serVe hot. The pepper may be omitted and a little ginger or nutmeg used for flavoring. - Buttermilk'lce Cream. 1 quart buttermilk lficupssugar,‘ 1 888, ‘34 cup orange or oLher fruit. \ IN FOUR PARTSâ€"RWT IV. juice. 1,4 cup lemon juice. Beat the egg tho1 ouehlv then beat} in the sugar and buttermilk until“: the sugar is dissoh ed. Pour into the freezer can, paek‘with ice and salt and turn steadily, When the mixture is partly frozen add the fruit juice and finish f1eezing Re- pack and let stand foi one hour to mellcm. Beat the egg thoroughly. Add salt and buttermilk and beat until light and foamy, Buttermilk Shake. 1 cup buttermilk. 1 egg, salt, sugar if desired. Buttermilk Punch. 2 cups buttermilk, juice of 1 lemon, juice'of 1 orange. sugar to taste.~ Mix together, chill and serve cold. Buttermilk Salad Dressing. 1%) tablespoons sugat. 1 teaspoon mustard. 1/ teaspoon salt. few grains 1.2a} enne pepper.11/2 tablespOons tlour, 1/; teaSpoon onion salt if de- sired, 1% tablespoons butter, 1 cup buttermilk 1,4 cup Vinegar or lemon juice. 2 eggs. ‘ Mix the dry ingredients. Add the slightly beaten eggs and buttermilk. Cook over boiling water until the mixture thickens, then add the but- ter and stir in the vinegar or lemon juice very slowly. If the dressing has a curdled amiearance, it may be remedied by beating vigorously with :1 Dover egg heater. This dressing is delicious with vegetable and fish salads. , =vako g Buttermilk Waffles. V2 cup milk .1 mp buttermilk or 50m milk M 4 cups flour, 2 1-3 tea- spoons baking mm (101‘, 1-3 teaspoon soda, 1 egg yolk. 1 egg white, 2 table- spoons melted butter. Sift together the flour, baking powder, salt. and soda. Combine the sweet and sour milk. Add the un- beaten egg 301k and the sifted dry ingredients. then add the melted but- ter and beat thoroughl}. Fold in the stifl‘ly beaten egg white and cook on a hot greased waffle iron. Serve with lemon syrup or maple syrup. Buttermilk Scones. :2 cups flour, 3 tablespoons butter. 1A3 teaSpoon soda, 1/; teaspoon salt, 2 tablespons brown sugar, 1/3, cup'raisâ€" ins if desired, '1 egg, buttermilk t0 moistcn (about ‘3'; cup). Sift the. dry ingreglients. Cut in the button evenly and mix in the raisins. Beat the gg and add one- halt‘ cun of buttermilk. Stor into the dry ingredients with enuugh more hnttm-mitk to. makv a 30ft dough. Di- vidv in half and roll mvh piece of dough in. circular shape about. oneâ€"- half inch thick. Cut in quarters, but. (to nOt. Stf‘DaI‘att“ tho pit-("03. Bake. in a hut. own atwnt tit'tovn minutes. Will Locate at Hanover. The Pulinsulur Linn}. Tire and Rubber (Jnmpany baw clwfinitely (.10â€" cided to locate in Hanover. accord- ing to a recont amrmucomvut in The Hanover Post. Messrs. Oakley and Ninlan are nog‘otiating for two acres of land on the CPR. {wropirty for the Manufacture 0f tires and tubes and rubber accessories. TOWN OF WALKBRTM MAY HAVE FUEL CONTROLLER (Walkerton Herald and Times.) Mayor McKay receix ed a letter from Prox 1nc1al Fuel Controller Ellis on Friday stating that he had set the price for anthracite coal for Toronto at $15. 50 per ton delivered and sug gesting that if Walkerton. wanted a minimum price fixed for coal. that the Council appoint. repreâ€" sentatives and they, with the local coal dealers, meet him in conference at Toronto, when the thing would he worked out and a price arrived at. for this town. Sixteen dollars is the price that will doubtlessly be set. for Walkerton as this is the rate estimâ€" ated for most ‘plac‘es in Ontario. A Meaford coal dealer in the local pit- pers last \\ eek notified his custonn is that he expects sexerai cars at. once and some each month during the winter. and otters the best anthraâ€" cite stove and nut coal at $171.50 per ton cash. The Provincial Fuel Con- troller has notified Mayor McKay that after September 27, no per- gson may purchase more than a month’s supply for their own use, and also that no coal dealer may deâ€" liver any greater quantity than this amount, whether under contract or not. Many in \Valkerton who have ordered several tons from the deal- ers will by this order be barred from getthig their full consignment in. As most of these orders ranged, howâ€" ever, from $20.00 to $22 .10 per ten. the mandate stopping delivery will not be mourned greatly by the 0011-; sumer. who scents cheaper coal in the distance. ' THE BISBEB TURTLE A remarkable proof of the long- evity and 0f the nonmigratory habits of the m-dinary box turtle was reâ€" cently given publicity when a small boy, carrying a turtle under his arm, walked into a Boston, Mass, news- paper otfice. The turtle, says The. Boston Traveler. lives on the Bishee farm in North Rochester, Massachuâ€" setts. As far as the records show it was first seen in the year 1816. when Levi Bisbee. who then owned thn farm, found it and, turning it on its back carved his initials and the (late into the hard shell of the plastron. lu 18’3 Levi’s son Josiah came across the turtle and added his initials and the date. Twenty-four years later, Augustine \V. Bisbee, Levi’s granti- son. picked up the creature. whirh still was wandering about. the same old farm; and carved his initials be- low the others. The fourth generation of the His- hoo clan was represented on the tur- tlc’s back by H. D. Bisbce; some 01w rlsp had found the turtle in 18:33. but that some one knew tho. history of tlw little reptile and sent it to Mr. Bisbec, who Obligingly entered Ins initials on the record. In 1917 thr‘ much-documented turtle amtm‘tml again, and this time the initixis ;\l.;\l.B. fur young Malcolm BlSlMH‘ at the fifth generation from Luvi Hiaâ€" lswc were cut. into the shell. 'l‘lw initials ~0f Mr. C. \V. Maxim. will» pirkml tlw turtlv up in 188?). arr aim tn he soon llmro. It was young: Mal- colm that recently carried the tnriin Ito Huston" to l'w plmtngraphml. A bran) mm is mw who can pass a small boy with a filingâ€"emit and nul quicken his 1mm". .-\\man nvwr I‘valizvs how liHlo vnnt'ulnncn ho has in l’mys until his daqunr gets into her toens. «Ii-Z . GET READY FOR THE CHASE , SPECIAL TRAIN FOR HUNTERS The Open season for hunting deer deer and "moose in Northern Ontario is rapidly approaching. South of the French and Mattawa Rivers, Noâ€" vember 5 to 20, inclusive; north and west of these rivers, October 25 to November 30, inclusive. North of the Transcontinental Iailway line. the season 18 from September 15" to November 15. inclusiwg‘. The Canadian National-Railways traverse the finest hunting territory in tfiis country This fact win“: their special and 110111112111 {111-1111 $5111- ’ViCO makes ‘ The \ationa! YVax ‘ the premivr line 11111 Hm 11111111311 H111 hunting grOunl‘s am .911 \ast them is. game for m (111} one. ' The selection of grrimn.‘ls is fl mosl important matter and (mo which ro- quires careful study. The territory reached by the Canal'liau National lines north of Parry Sound is already a favorite one, but the new country east, and “Zest. of Capmâ€"mni is as yet comparatively little known to tho hunter- and should. lhoroi‘ore. be highly utlmctivo to the, folhivwer of the deer and moose. The. Canadian National Railways are providing Special train service. which with regular trains will meet all demands. Special trains will be operated as follows: Leave Toronto Union Station “11:15 pm. October 31 for Capreoul and intermediate points and 11.15 November 2, 3 and 4 for Key Junction and intermca‘liate points. The usual ample. accommo- dation of Sleeping cars, baggage cars and coaches will be pi-miilecl. Tho Annual Hunters’ Loaf‘let is- sued by the Canadian National Rail- ways is now ready for distribution, and may be Obtained on amyiication to any agent of the Conmany. or write General Passmng'é'r Depart- ment, Room 607 Royal Bank Buildâ€" ing, Toronto. 10 12 4 There is as much com- fort in good in good, pure food as in any oth- e1 blessing with man is endowed Ou1 b1 ead is at the top of the pez fect provender program. It is tasty and always uni- form” 1n quality. Ask f 01 our bread by name. We have a big assort- ment of Men’s 2nd Boys’ Pants, Ove1alls,S‘-1i1~ts Smocks, etc. Boys’ Overcoats to 21- rive sh01.t1y All sizes. DRY GOODS DEPT. V Lord Rosebery. (Londan Daily Mail.) * Lord Bosebery’s career is a curioiis example of a brilliant promise that never achieved a complete fulfilment. Although liebecame Prime Minister at the early age of 46. it. cannot-he said that. he has left a great. marl: on political life. His. miml has been per- haps tOO critical for he rough and tumble. of practical politics. It is as an eloquent Oi-atni and as :1 writer of \alll;.bi(-‘, and \ ix icl I‘fltllltlglaplls on fam<1ms men that his name will 9}” «town if) history rather than as a DURHAM, ONT. .5. ‘ Groceries-Provisions Car Load Salt Just Arrived=-Price Right Hanover Maple: Leaf Flour, Shorts, Bran,‘ Feed of all kinds Tomatoes, Plums, Peaches and all seasonable Fruit. Order Now. Glanceries, quup 8‘ Feed, Fresh Faint. Now Is the Time? to Get Your Fruit W. J. - Palmerston Creamery HIGHEST PRICES PAID. .u VIII”! SATISFACTION GUARANTEED. Call‘and see us. Get a Can. M FLY DESTROYER creative politician. y Nevertheless“ his fine critical intelligence applied to current affairs has been of real value to Britain for many years. We need such men who can survey the strife from a distance and give from time to time a. \\°nr«_'i~nf warning or mn-numgement. ' DURHAM BAPTIST CHURCH Rm. 1 ammwm. B.A., B.‘Th._. Pastor J. Sunday, October 15, 1922. 11.00 ;\.I\I.-â€"~"l Was Not DiStmedient.” 7.00 P..\I.-â€""'_l‘hn lr‘irst Recorded Au- tumn Allan" «min and Abel) for PAGE FIVE