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RECIPES FOR Canadian housewives should make all the jam they can this year, but; they should do so with the minimuml of sugar. The Canada Food Board has issued regulations governing the: use of sugar by public eatingâ€"places, candy manufacturers, ice-cream manu- factu ers, bakers, confectioners, etc” and these have resulted in an aggre- gate sd'ving of a very large quantitY-l This saving has been increased by voluntary economies in private hoines’. The Anti-Hoarding Order providing limitations on holdings of sugar also has been effective. The Food Board‘ has been able to arrange for a number of ships to carry raw sugar to Canada. The cumulative effect of all these measures is that a sufficient supply for the canning and preserving season seems now to be assured. In order that the maximum'use may 'be made of our fruit crop this year in all parts of Canada, housewives are asked to use no larger proportion of; sugar than is needed for preserving 51nd jam-making. The recipes in this _. article have been prepared by experts, having in mind the use of those \pro- portions of sugar which will give the best results. No more sugar is re- quired than the amounts stated in the recipes given below. Strawberry Jam.â€"8 lbs. strawber- ries, 6 lbs. sugar. Mix the strawber- ries and sugar in a kettle and let them stand over night In the morn~ _ log set the kettle over the fire on an asbestos mat, and bring the contents slowly to a boil. Do not stir the fruit any more than is absolutely neceseary. Boil gently without stirring until it is sufficiently thick and then put it away: in 'sterile jars. Currant Jellyâ€"4 lbs. currant juice,l 8 lbs. sugar. Boil the current juice without the sugar about 10 minutes,l or until the quantity is reduced. Heat the sugar in the oven, and add whenl. very hot to the liquid, so that the1 temperature will not be greatly reduc-, ed. When all is diSsolved, bring toi a boil again, and continue from threel to five minutes. Test, and when done J remove and put away in unsealed jars.‘ When cool, seal with melted paraffin.l Apple and Plum Jainâ€"4 lbs. crab: apples; 4 lbs. plums, 6 lbs. sugar. CutI the crab apples into quarters and cook. In just sufficient water to extract the juice. Strain through a double' cheese cloth, and add the sugar to-the crab apple juice. 'Put over the fire and bring to a boil. Stir until the sugar is melted. Then add the plums, and boil until the plums are thor- oughly cooked. Noteâ€"Other apples can be used crab apples be not obtainable, but on no account must the skins and coresl be taken away, as the pectin is con-' tained largely in the cores, and direct-l ly' under the skin. Any sweet plum, can be used for jam. The Damson‘| is considered quite satisfactory. Be-i cause of its acid nature, the Lombardi plum will not make a good jam with l the proportion of sugar prescribed above. Plum Ja'm.~8 lbs. plums, 6 lbs. su-, gar. Put the plums and sugar rteâ€"l gether in a preserving kettle over thel .flre, with just sufficient water to; start the cooking. Boil gently until, the fruit is thoroughly cooked. Stir as little as possible. ‘ Black Currant Jam.â€"For 1 lb. of fruit, not over ripekallow % lb. of suâ€" lgar. Put the currents in a granite .paucepan and mash to allow the juicei l SHOOTING TO HlT. .â€" Belng a Little Homily For War-Timel Workers. A well-trained infantryman is an ex- port on rapid fire. He can fire hisf rifle the maximum number of times al 3 process. JAM MAKIN to escape. Add no water. Bring to a boil, stirring Occasionally to ensure that all the fruit is being cooked, and to prevent burning. sugar until the quantity is reduced and the fruit is all broken. will vary with the quality of the fruit. Heat the sugar in the oven and add to the fruit, stirring until it is all dis- solved. Then boil without stirring from three to five minutes. Remove from the fire and put into sterile jars, glasses or stone crooks. Seal when :cold, by pouring melted paraffin over the top. In making Black Currant Jam, the sugar must not be boiled from the beginning with the fruit, as in some jams; otherwise the currents will become hard and unpalatable. Little Points in Canning. Keep the water at a jumping boil and do not allow the fire to die down ~for an instant w‘hile cans are in the cann r. K ep the cover on the canner dur« ing every moment of the processing time. Steam plays a large part in cooking the contents of the can. Greens or green vegetables are most satisfactorily blanched in steam instead of hot water. Use a steam cooker or put the products in a colan- der and set them over a vessel of boil- ing water, covered tightly. To prevent bleaching or darkening of products packed in glass jars, wrap 'jars in paper. Examine jars and cans oceasionally during the summer to detect any sign of fermentation, leaking, or swelling. The flavor is often injured by let- ting peeled fruit stand too long be- fore cooking. Prepare at one time only as many cans as can be processed immediately. In seasoning it should be kept in mind that most vegetables. as well as meats, are injured in flavor by an excessive use of salt in the canning A little salt is very palata- ble, but it is better to add no salt in canning than to use too much. It can be added to suit the taste when the canned products are served. Mold may develop on canned goods if the seal is defective, if after syeri~ lizing the tops are removed from the jars to replace the rubber rings, and if the jars are kept in a. damp place where the rubbers may decompose. Success in canning depends upon: 1. Fresh fruit and vegetables. 2. Perfect fruit and vegetables. 3. Good jar bands. 4. Airtight lids. 5. All water must be boiling vio- lently. 6. Time must be accurate in the cooking in the jars. Dry all foods which cannot be canâ€" ned at 150 degrees F. Test with a soda cracker closed in the jar of dried food. It should stay crisp. If it becomes limp, dry the food over again. ’ Dry food is leathery, not crisp. Soak all dried foods at least six hours before using, and cook in the water in which they were soaked, in order to retain all the valuable min- eral salts. Keep dry foods in jars that would not do for canning or in empty can with removable tops, which have been boiled in washing soda and water to rem0ve any strong odor. Every ounce of food which a woman conserves releases a corresponding amount for the woman who has not the opportunity to store away food. vance. The enemies we light are less tangible and perhaps more insidious. Hunger is one of them: idle, depress- ing conversation is another. Second only in importance to keeping the army at full strength is that of pro ducing and conserving food. Cook without‘ The time . Men ‘ .are being called from farms as well as minute and most of his shots will he, “inner-s"; or he can group his shots on , specified points of the target with the l, lame all-butunerring skill. When he ‘taces an advancing enemy he wastes but few cartridges. Coolly, rapidly pad with precision he sends each bul- let into its living, moving “billet.” He has confidence and self-aswrauce. be-' use he knows what to do and how _0 do it. It the line he is in is but‘ thinly held, he does not get an attack "nerves." but applies himself with “you greater intensity to his inle of thootin'gito bit. If his rifle “Jams” he takes up another, but he does not think of quitting, or of engaging his neighbor in pessimistic talk. We, at home, ample. We cannot. stand on the "flringstep" to check the Huns' ad- SMQFETugfief C QT N E' .édRic'lcl.‘ NET ' must follow his ex-1 from every other producing industry, Our reserves are being moved into that ‘ from line. ‘ iting thinner. do not get an attack of i"nerves” and think of throwing up your hands or of running away. Try some rapid fire in the producing line. Show your skill in grouping your shots on the most dangerous targets. If your implements are "Jammed" from want of help. join up with your neighbor who may be in a similar plight. Such team-work may keep two farms from being useless in the tight for freedom. 01' if male labor is out of the question. enlist the no ,men, Thousands of Briiish women have been on farms during the past two years and if the need arises Cana- dian women will he no less dauntiess. Shoot quickly. shoot to hit and keep on shootingvAD. __..__.’ l ’ 400,000,000 Short of Food. i In Europe to~day 400.000,U00 people One-third of the world’s population is now on short ra- tions. l I gate short of food. But, even if ilic line is get-5 The Best of Mediums. You may talk about you posters and your ads upon the fence, But they ain’t the kind of mediums that appeal to common sense; You may talk about your dodgers, and your circulars and such, But I calculate they don’t assist an advertiser much; And especially in winter, snow is on the ground, ’I wonder where your your dodgers can be found? But within the cosy homestead when l the parlor stove's aglow, ,The newspaper is read aloud to every- ‘ one we know. when the lThe farmer sees the painted sign upon the barn and grins; Two dollars yearly for the space usually wins, And there his interest in the ad be~ gins, and there it ends, And the same is true of nearly all his neighbors and friends; But they read the loeal day or every week, And in its welcome columns all their ’ information seek, And you may be quite certain that the ads therein displayed Are also read with interest and are sure to make some trade. he paper every It stands to reason, anyhow, that what a fellow buys, . He‘s going to read and get his money's worth, if he is wise. The father, mother, uncle, aunt, the daughter and the son, Are going to read the newspaper, and so is every one, So it also stands to reason that a local merchant's ad Will there attract attention, either good or bad. And the newspaper as medium leads all other kinds with ease, For that is where the multitude the advertisement sees. o CAN AID INDUSTRY. be it SCIENCE An Example of Business Blindness in Great Britain. In several British industries, native raw materials are now being utilized were imported from the continent simply because, the manufacturer did not happen to know that ample sup- plies of the same were at his very door, a fact of which he would have been informed hadV‘he consulted com- petent scientific authorities. This is well illustrated in the case of one of the largest steel corporations of Eng~ land which, until 1914, had been im- porting from Austria, through a Ger« man firm, a certain material for lining its converters} When war was de- clared it congratulated itself on the fact that it had a two years' supply on hand. As time wore on, however, and the supply diminished, complaâ€" cency gave place to anxiety Finally, the directors decided to call on scien- tific advice. They were referred to the geologists who informed them that a bountiful supply of the material in question was available in the immed- iate vicinity of their own plant.The information/was acted upon. a shaft was sunk at no great distance from their furnaces, and, as a result, the company is now mining in sufficient quantity on its own account the ma- lterial formerly imported from Austria at many times the present costâ€"Prof. J. C. Fields. TORONTO FAT STOCK SHOW. -â€"â€"Vâ€" The Toronto Fat Stock Show, who are running an advertisement in this issue, have been steadily adding to their premium list, and this year are offering a prize for the best earload of cattle in the show. A few months more feeding might land this for one of our feeders. The cash premium and the big price always obtained in auction sale of prize winners would more than additional time and feed required. c._-~_ CANADA’S NEW PARK. ,’ Point Pelee Contains Beautiful Wood- land and Lake Scenery. Point Pelee, the most southerly por~ tion of Canadian territory, jutting out posters and ' where, before the war such materials from the lake shore of Essex couniy,‘ i Ontario, into lake Erie for a distance of about nine miles, has just been created a National Park by the Doâ€" minion Government, to whom the land ‘ belonged. for the protection of its distinct and ‘atii'active tree and plant life and the ;wild life it harbors permanently and ,lduring certain seasons, was recom~ lmendczl by the Commission of Con- l scrvation and the Advisory Board of {Wild Life Protection; the Canadian I , . . . ' . Somer for the Protection of Birds .nnd the Essex (‘ouniy Wild Life Com servzifion .~‘-.-.sl..cfzziion also advocated its creation. In 1h:- Xii 1h Annual Report of the (min: "70.1 the main features of the I’oin: are descri‘wal 2:. follows: “No: only is it the most southerly point of Carla-la. geographically. and in the character of its birds, trees and plants. but it constitutes one of the Concentration points in the northern and southern journey of our migratory “ th mwn away The creation of this park‘ lhas been \‘.'Ull‘l€‘(l at this waste and recompense him for the iservahon “'1” mean .701” [fie In The Hammock. “What an idea!” exclaimed Grand- ma Sloan, in great amazement. “Just one night!" teased Mei-ville. “The house is the place to sleep." said Grandma Sloan, with much firmness. “But I can sleep in the hmti when I am at home in the city," said Mcr-l Ville. “Ht‘re in the country I want to do something different." “What is all this about?" asked Grandpa Sloan, who came into the kit- chen just then. “Why Mervillc wants to sleep outâ€" doors!" exnlained Grandma Sloan. “Well, a bed is good enough for me," laughed Grandpa Sloan, “but if Mer- Vllle wants to sleep in the trees with the birds, or in the pasture with the calves, why not let him try it?" “I don’t want to sleep in a tree or in the pasture," said Merville, “but in the hammock.” “I’m afraid that he will roll out, or that he will catch cold,” said Grandma Sloan. “If he rolls out he can get back in again,” said grandpa, “and it is too dry and warm to worry about his catching cold.” Of course Merville had his way, when he had grandpa to take his side, and so it came to pass that when bed- time came that night he took a pillow and a blanket and made his way to the hammock, between two trees in the garden. There Were no lights in the rooms of the house on the side next the get- den, but that did not trouble Merville â€"a‘t first. It was much '-better than going to bed in the little room at the head of the stairs. He did not want to go to sleep; so he tried to keep awake by counting the stars. He was doing very Well, although the little wind that waved the branches over- head bothered him somewhat, when he suddenly noticed that the frogs at the foot of the hill were creaking much louder than usual. Why was that? Well, frogs were only frogs, and of: course they would not harm 311370“, {even though there were a million of ithem, and all of them were big, fat ibullfrogs, croaking their loudest. But 3 it was strange that they were so muCh lnoisicr than usual to~night. ‘ And the crickets, too! The grass seemed to be full of them. all fiddling *frantically. - Anyway, they would l stay in the grass and would not try to sling him as the mosquitoes did. To ibe sure, few mosquitoes had troubled :him yet, but they might be along‘in Tswarms any minute; so he pulled the iblaiiket over his head, and after that , the frogs and crickets seemed to make 3 less noise. i But laterâ€"â€"he did not know! how ,much later~â€"a noise awakened him. His knew where he was, but he had such a funny feeling insidel Perhaps he was sick. He sat up in the ham- ,‘mock and rubbed his eyes. It was very dark. Clouds covered the friendly stars. A big wind was blowing through the branches overhead, and something was moving '- under the trees in another part of the garden. Merville could hear it, and he felt sure that it was moving his way. What could it be? A burglar or a hear. The question did not Seem at all silly to him. But in, another instant he had slip- iped from the hammock, run to the ‘house and was hanging with both fists on the verandah door. 1 “Well, well!” said Grandpa Sloan when he opened the door. “What’s .this? Aren’t you going to sleep in l’the hammock, after all?" _ “I thought I’d come in," said Mer- ville, “and besides, it’s almost morn- ‘ ing, anyway." “Oh, no!” laughed Grandpa Sloan. “It isn’t half past nine, and I was just going out to get the colt in. I left {him feeding below the garden, and , forgot all about him after supper.” l Merville climbed the stairs to his little room. It seemed a delightful place to sleep, after all. r birds. In the spring and in\the of birds. autumn, enormous numbers of all species in their migratory jourâ€" neys to and from Canadian territory concentrate at this point and its reser- vation, therefore, would be an import- ant factor in ensuring the protection of these. The area includes a marsh several square miles in extent which forms a favorite resort and breeding place for wild“ fowl, but excessive shooting has reduced its value as a breeding place. Pine, oaks, red cedar, black walnut, and hackberry grow in profusion 'on the narrow strip of land running down the west side of the point and make it a tract of singular beauty to the lover of trees and shady groves. Its scenic value, the southern nature if its birds and plant life, its importance as a main route for migratory birds and the exceptional opportunities it affords for the proâ€" tection and encouragement of wild .‘fowl, insectivorous and other birds, 411 combine to make it an ideal area for a national reservation.” lWlth the exception that duck shoot- ing will be allowed on the marsh under permit for a limited season in the fall, the wild life in the park, which includes the extensive marsh will be protected as is the case in all the National Parks. The park conâ€" tains some of the most beautiful wood- land andlake scenery that is to} be found in western Ontario and its re- the permanent protection of the area under the Parks Branch of the Department of the In- terior for the use and enjoyment of the public. - f. _ USING THE BUT TERMILK. The Safest Investment ' i r l l ‘ CANADA’S 52% 4 Victory Bonds l Due 1922, 1927, 1937 . PRICE 99% AND INT. ; . .ilesblll, Thomson la Cumpani vlnvestment Bankers. Limited ‘Mercantile Trust Bldg. Hamilton 222 St. James Street Mentreal , FARMERS! Big Prizes l TORONTO FAT STOCK SHOW will this year ofi‘er large pre- miums for classes of 3 steers; must be fed ninety days by" owner. l Premium List ready August lst. For further particulars write How One Creamery Has Stopped the Waste of Food Product. the Secretary, c’o Union Stock Yards, Toronto. Previous to this year the Silver- wood Creamery at London. Ont, has about Loom-30 pounds of buttermilk annually, Being unable to :lud farmers in the vicinity who would accept the milk as a gift, they allowed it [0 run down the sewer. .\Ir. Silverwood, presid. at of the concern. Farmers who ship their wool direct to us get better prices than farmers who sell to the general store. this Your determined in put a stop to ll. Actordiiigly, in; established a pig ASK ANY . ‘ h V . , , . ,,. who has sold his Wool both iarm on he (mu am din, scouring -5 , , .. . v 1,, .1 I. ,_-,,,. rpm ,w, W335! and no“ What he saysâ€"- duo: ui ..l.r trick: .nl. . . i» . ..,- or. better an“. write us for our l lF‘rlllJ'WZMl 0h Hm Hutu. :l‘.‘ «LIN-(‘1) prices,they Willshowyouhow li‘dr out rags Ii}; L‘.l".1.“'illlg grams. muchyoulose bysellingtothe such as cats. Corn and :‘lcy. With the General Store. ‘ .1 f a perceniagv Xi???lh‘ifikhastprlfesoinnyfirm y, .. .. ,,:.. ~. . , : _ 5 3 Gun Y1K! aretielur estwool , “is a.t...neu an I“ omiflsiucnmda‘ paymcf,‘ ,5 n_ (j, $01,,” of the hogs of 21,5 minedtheamcdaywaolisreccived. ship as yourwool to-dayâ€" vou will be more than pleased if you o, and are assured of a square deal from us. 2 Honda p“:~ day. Aready the farm is self-supporting. although All: Silver- Wch charges it at the rate of 30 cents per hundredweight fur the butter- milk used. and by the end of the )‘ear he expects to show a considerable gain. v H. . ANDRES 13 HUCH 5T. TORONTO