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THE CANADIAN STATESMAN, BOWMANVILLE, ONTARIO Hamilton, April 5, '46 G. W. James, The Canadian Statesman, Bowmanville. Dear Mr. James: A copy of your paper of Marcl- 28th has come to my desk. Please accept my appreciation of the excellent report of my speech tc your Canadian Club. Your re- port is better than the speech and is quite an exception to the aver- age review of an address. Sincerely, G. J. A. Reany Toronto, March 29'46 The Canadian Statesman, Bowmanville, Ontario. Dear Sir: Periodically there appears in the press ... usually in the "Let- ters to the Editor" column, but occasionally in the editorials . . . a protest about the quantity of sugar and other scarce commodi- ties used in the brewing of beer. Sometimes we see these items and promptly issue a correction but, naturally, many of them es- cape us. Knowing that you do not wish inaccuracies to creep in- to the "Letters" or any other col- umn of your paper, we send you the following facts: No sugar whatever is used in the brewing of beer in Canada. Nor, to our knowledge, does any Cana- dian brewer purchase an ounce of sugar for manufacturing pur- poses. No wheat is used in the brewing of Canadian beer. The principal grain used is barley which has been malted. This is, generally speaking, barley of a premium grade which it would be wasteful to use as feed. In the last year for which statistics have been released, Canadian brewing industry used about 7,000,000 bu- shels of barley out of a total crop of about 160,000,000 bushels. This is just over 4 per cent of the crop. Yours very truly Canadian Breweries Limited, Charles S. Watson, Director of Public Relations Dear Editor: Your interesting and very en- lightening editorials on advertis- ing, along with some information recently at hand has inspired this letter. Referring to advertising, how many consumers of ten cent per quart milk know that milk pro- ducers are paying thru regular deductions from their milk checks to advertise milk as a necessary nutritional food while producing this same commodity below cost of production? This last statement may be questioned. If so, consult financial sections of the Globe & Mail of 1937-38 and I believe Aug., 1943, which are on file. Government subsidies reluct- antly given by the Dominion Gov- ernment in 1942 as a wartime measure have never covered cost of production and due to that measure, consumers were pro- vided with ten cent milk. In regard to information at hand, the Monthly Dairy Report, Ont. Dept. of Agriculture, lists Oshawa area as paying $2.35 per cwt. as basic price for fluid milk, 3.4 per cent B.F. delivered at plant. This does not include gov- ergrment subsidy. Our March statement shows $2.07 per cwt. for this standard of milk. Add to this .23c per cwt. for trucking and we have LETTERS TO THE EDITOR Labor'sStruggle By Lewis Milligan The present epidemic of labor strikes in the United States is be- ing attributed to communistic agitation, the purpose of which is to create a spirit of unrest and of class hatred among working peo- ple. That, of course, is in full ac- cordance with the teachings of Karl Marx upon which Commu- nism and Socialism are founded. Marx visualized a final struggle between Labor and Capital for supreme power, in which Labor would be triumphant and State Socialism established in its place. That is what happened in Russia as a result of the communist rev- olution led by Lenin and Trotsky. The question arises whether labor union leaders, and the workers whom they lead, really want to gain supreme power, des- troy the capitalist system and change the name and nature of the United States of America to that of a United Socialist Repub- lic of America. That may not be the intention of the labor unions in promoting these strikes, but that is what it will eventually lead to if the Capitalist system is destroyed. Socialism and Capi- talism cannot live together, be- cause they are totally opposed to each other. Socialism demands complete State control of both capital and labor-of production, wages, prices and the private life of every citizen. Labor unions would be abolished or become mere instruments of the govern- ment to keep the workers in or- der. Labor leaders would be civ- il servants or would be maintain- ed by a checkoff system, and their chief job would be to suppress agitation among the workers and nip strikes in the bud. This might be a good thing so far as the disruption of industry is con- cerned, but it would mean the loss of freedom and the workers would become State slaves, with the un- ion leaders as their taskmasters. That may be the best system for the Russian people who for centuries lived in serfdom under the Czars, compared to which Communism was a form of em- ancipation; but it was not free- dom. The Soviet leaders them- selves realized that the Russian people were not ready fèr free- dom and could only be governed by regimentation-they were ripe for Communism. Even today, af- ter a quarter of a century of Communism, the Russian people have no freedom. Their Soviet rulers are self-appointed, their education is strictly insulated from all democratic ideas; they have no freedom of speech or free press; their newspapers being re- stricted to news, views and even advertisements prepared by gov- ernment officials. One could not imagine the working people of the United States submitting to such a slav- ish system, but they are heading in that direction in their struggle for dominating power in indus- try, which must inevitably result in the destruction of the Capital- ist system. The only alternatives to that system are Socialism or Fascism. Capitalism is not a perfect sys- tem, but it is a system of free- dom and is adapted to all sorts and conditions of men. It is the only known economic system in which democracy can have the freest expression and the great- est incentive to political, social cultural as well as industrial pro- gress. With all its admitted faults -and the faults are mostly in- herent in human nature-democ- TO RECEIVE DEGREE tb 1 $2.30. This on an open quota. We shall be glad of enlightenment from the Dept. Further on the question of milk for the bottled trade: In shop talk with some visitors at the farm from Manotick (15 miles from Ottawa) one with a milking herd of 70 cows, they were amazed to learn that we paid 7c per cwt. more to have our milk trucked than they paid to ship farther and asked why such variation. We agreed that before subsidies were paid in 1942, many new ship- pers were taken on which if re- tained, may in days to come, re- sult in a large number of milk producers selling cheap milk at surplus prices again. We also realized that producers equipped and stocked to produce milk over the past 20 or 30 years, paying to their organization and for advertising, have been very helpful to new shippers and the pay-off so far has been that when quotas have been set, the old shippers find their quotas system- atically cut each year, at least for the last two. Organizations may be valuable but we suggest that farming is a farmers' business and it should be good business to meet your fellow-farmers over the line fence of your next door province even more often. Now we know after 6 long years of producing milk below cost of production, with crop and stock losses, poor equipment and in- efficient labor, that more yet is required. Costs to farmers are rising and wage rates soaring. Right in this section, with trans- portation services of the easiest, large areas of land are idle and partially idle and farmers' earn- ing power reduced from over- work. This is not complaint, just plan facts. It is amazing how many Canadians dislike to face facts and fall for any kind of foreign or home propaganda. Canadians may be willfully ignorant and willfully illiterate but we do not require a revolution because of illiteracy as in India, Africa, China, or as in Russia in 1917. If we are ignorant of the fact that it costs this country over $4 million to pay our legis- lators plus 150,000 civil servants to do business for 12 million people we can blame no one but ourselves. If we are indifferent as to how our business is done and it is not done for our welfare. April 2, 46 M. M. Snowden The Royal Winter Fair, Toronto, will be reopened this year to be held, November 12th to 20th. Hon. Dana Porter, Department of Planning and Development, announces recent requests from 125 firms planning industrial es- tablishments, large and small, for Ontario towns and cities. Icoac Ack of Tobacco Col. R. S. McLaughlin Oshawa, Chairman of the Board of the General Motors Limited of Canada, who will receive the honorary degree of Doctor of Laws from Queen's University at the spring convocation May 18th. Others receiving similar degrees at the convocation will be Premier George A. Drew and Rev. R. S. K. Seeley, provost of Trinity College, Toronto. First Sod Turned For Laurentian Hotel At Montreal, Que. In the presence of a distin- guished gathering of local bus- iness men, members of the City Executive Committee, local hotel and construction officials, Mayor Houde of Montreal recently per- formed the ceremony of turning the first sod, marking the com- mencement of operations in con- nection with the building of the new 22-storey Laurentian Hotel, at the corner of Windsor and Dorchester Streets, Montreal. Wielding a highly polished pick and shovel, His Worship proceed- ed to break the first ground, later handing the tools to John C. Udd, president of the Ford Hotel Com- pany of Canada Limited, future owners and operators of the new hotel. The largest building to be er- ected in Montreal for over fifteen years, it is anticipated that the new hotel will be completed and ready for occupation in the spring of 1947. The new hotel is design- ed to accommodate over 2,000 guests in over 1,100 outside rooms, all of which will be equipped with private bathrooms, the latest type of convertible beds that will give a sitting-room effect by day, six channel radios and many other innovations. A handsome formal dining-room, coffee shop, snack bar, mezzanine lounge and one or two small salons will be avail- able for the convenience of guests. racy under Capitalism has 'made greater strides of progress in the past hundred years than in all previous time. Human progress is unlimited, but it requires individual freedom, incentive, competition and even opposition for its operation. Any system of regimeAtation is a dead- end street, and even Capitalism can become that if it is carried to the extreme. The danger of modern civilization is that men become mere parts of or slaves to the machinery which they have invented. They may gain a per- fectly organized state, but they will lose their freedom and their souls. There is one thing to be said in favor of the present outbreak of labor strikes, in that it may be a revolt against wartime regimen- tation. But it is being used by ex- tremists to gain political power for the establishment of a system of permanent regimentation. It cannot be too strongly emphasiz- ed that the destruction of Capi- talism by labor unions would re- sult in the destruction of labor unions themselves, and of all that the unions profess to stand for in freedom and the rights of labor -even the right to strike would be abolished. blespoons of flour mixed to a paste with water, add 2 table- spoons of vinegar and 3 table- spoons of brown sugar to make a good sauce. Canned peas are de- licious heated to simmering point in their juice in which a bag con- taining a half teaspoon of whole spices has been steeped. In the water from a tin of eut beans we slice two to three thin pieces of orange . . . Of course, cheese flavors any vegetable if it is melt- ed (not cooked) on top of a pre- cooked casserole . . . And con- centrated cream soups are about the easiest way of enriching any lenten meal. * * * Anne Allan invites you to write to her c/o The Canadian States- mand. Send in your suggestions on homemaking problems and watch this column for replies. To increase appreciation of The Ontario Junior Farmers, music, the Ontario Department of Association continues to grow at Education with the CBC are cur- a phenomenal speed. Duringthe rently broadcasting a series over month of February, no less than 13 Ontario stations: Junior School 675 names of new members were Music; Music for Young Folks, added to the mailing llst of the and Secondary School Concerts. unior Farmer News. AsoitoJotiust rwa Live $tock Decline In County of Durham During the Past Year The March bulletin containing statisties of the Ontario Depart- ment of Agriculture deals prin- cipally with the numbers of livestock now on Ontario farms. There has been a falling off over the preceding year due to feed and labor shortages. General figures below give the situation in the province and in Durham County as follows: Total swine decreased from 1,810,200 head to 1,714,300 or 5.3 per cent. Sheep and lambs de- clined from 483,600 to 440,100 or 8.9 per cent. Cattle were only down slightly from 2,840,400 to 2,822,300 or 0.6 per cent. Durham Figures In Durham County in June lst, 1945, there were 19,352 sheep and lambs, and in December, 1945, the number had decreased to 14,471, or 4.88 per cent. In number of bulls, June, 1945, showed 869, and December of the same year, 871, or a gain of two. Steers were down slightly from 6,166 to 6.138, but heifers were up from 7,029 to 7,887. Cows for milk purposes also showed an increase. In June, 1945, the total was 18,393, and in De cember 19,122, an increase of 729. The total cattle population in- cluding the milk cows, showed a decrease in June, 1945, there were 51,877, and in December 49,649, a drop of 2,228. Swine also showed a sharp drop, the total number in June being 32,523, and in December 25,820, a decrease of 6,703. Poultry including turkeys de- creased from 7,487 in June to 6,592-in December, a drop of 895. Geese numbered 9,593 in June and 7,619 in December, a drop of $1,920. Ducks were down from 6,193 to 4,358 or a decrease of 1.835. On hens and chickens for the month of June, 1945, a total of 536,790 was recorded while in December of the same year the number had dropped to 317,679, a decrease of 219,111. Several Reasons For Church Pension Fund Of Over Three Million A campaign to raise $3,500,000 to place the pension fund of the United Church of Canada on a sound actuarial basis, will be launched across the Dominion beginning April 28th. In recent years the fund capital has dropped to a dangerously low level and unless immediate financial as- sistance is obtained, it may be necessary to reduce pensions. Dr. Sidney Smith, president of the University of Toronto, has accepted honorary chairmanship of the campaign committee for Ontario. A strong group of out- standing citizens have consented to back the drive and everything is being done to assure its success. Organization work is not in pro- gress and the campaign will con- tinue until May 12th. Retiring Pension Officials point out that the United Church is the largest rural Protestant Church in Canada. There are 542 churches which raise less than $1,000 a year and another 462 raise less than $2,000 and an- other 510 less than $3,000 for all purposes. Although salaries have been increased, a survey reveals that over the years 50 per cent. of the United Church clergy re- ceive net salaries of less than $1,500 a year and three-quarters less than $1,800. Pension rates are at the present time $20 a year for every year of service and many retired clergy spent their entire ministry on small rural charges. A retiring pension has long been an accepted part of the church's ministry. It is this fund that en- ables men to serve for years at small salaries. Some clergy re- ceived only $200 a year in their early years and it was impossible to lay anything away for old age or contribute to the pension fund in their early ministry. These men are now aged and unable to work and depend entirely on the fund. PLANT BRITISH GARDENS Over $600 worth of garden- seeds have been sent by the Boy Scouts of Canada in recent weeks to Boy Scout Troops in Great Britain to be used in Scout gar- dens, and to assist in the drive for more food for hungry Britons. In Iceland there are 2,600 Boy Scouts and Girl Guides. HELP. Once again there's a serious SHORTAGE OF EMPTY BOTTLES AND CARTONS Hello Homemakers! This col- umn is written in reply to the many requests concerning the pre- paration and cooking of fish. In spite of the scarcity of canned fish, supplies of fresh or frozen fish are available. Don't be critical of the frozen fish. Freezing preserves the fresh flavor and enables you to store it in the freezing unit of the electrie refrigerator until'you wish to cook it. When cooking frozen fish, the best results are obtained if it is allowed to thaw sufficiently to eut into steaks. Al- low a few minutes longer cooking frozen fish-about eight minutes extra baking. Before we discuss ways of pre- paring fish, may we remind you that it is important to know which kinds are fat and which are naturally lean, especially when the diet is low in fat. The com- mon fish containing oils are: Her- ring, mackerel, salmon, smelts, whitefish, mullet and haddock. Lean fish are: Bass, bluefish, cod, flounder, halibut, perch, pickerel, pike, lake trout and catfish. Oil fish are best for baking; dry or lean fish require fat and some moisture to prevent the skin from bursting or sticking. Methods of Cooking Fish Baking Whole Fish: Split the trimmed fish down the backbone so that the fish will lie flat. Place in oiled baking pan skin side down. Sprinkle with salt. Cover with finely prepared b r e a d crumbs, sprinkle with milk. Bake in an electrie oven of 425 degrees for 15 to 30 minutes according to the size of the fish. A 3-pound fish requires 15 to 30 minutes, and a 6-pound fish 25 to 30 minues. If the fish becomes too brown before cooking period is up, reduce the heat. Baked Whole Stuffed Fish: Fish to be stuffed should weigh 3 to 5 pounds. Clean, scale and remove the head and tail if desired. Sprin- kle with salt inside and out. Stuff and sew. Place in an oiled pan and bake in an electrie oven at 400 degrees, 12 minutes, then re- duce heat and bake 30 to 40 min- utes, according to the thickness of fish. Allow 10 minutes for each pound up to 4 pounds and 5 min- utes for each additional pound. Sauteed or Pan-Fried Fish: This is a quick method of cookihg fish. Small or medium fish are best for this purpose-large fish should be cut into pieces for serving. Roll in salted flour, cornmeal, or fine crumbs. Use enough cook- ing fat or oil to completely cover the surface of the pan. Heat oil until hot but not smoking hot, brown fish on one side, turn and brown on the other. Fish is cooked when easily pierced with a fork. Fried Fish (deep fat): This me- thod requires a pan one-third full of oil, therefore only specific inquiries will be answered. Boiled Fish: Whole fish may be boiled, but it is more satisfactory if eut into servings. Dried or lean-meat fish are best for boil- ing. Servings are put on a pie plate and placed in a saucepan over which is poured one quart of water containing 3 tbsps. of vinegar, 2 tsps. salt. (A quart of boullion is a good substitute for vinegar solution.) Fish is boiled for 5 minutes, then simmered for 6 to 10 minutes depending on the thickness. The liquid is used for making sauce-thicken and, sea- son with onion, parsley, mush- room, chopped egg, cheese, toma- to or spices such as capers. Steamed Fish: Pieces of dry- meated fish are cooked tender in a steamer, allowing 10 to 15 min- utes per pound. Sauce is the fin- ishing touch for this dish, too. Lenten Specials Feature cottage cheese as an entree accompanied by baked po- tatoes and browned parsnips. There are countless egg dishes: Poached, scrambled, curried, fried or cooked-in-shell, stuffed, baked in gravy, fried in deep batter, souffles, omelets, fondues, and variations of these. Dried beans and peas are pro- tein foods too. Thick soup sea- soned with a small amount of on- ion and celery rounds out a meat- less dinner. Our pioneers were grateful for boiled dried veget- ables seasoned with a dash of cayenne. Milk and cheese make a simple casserole the mainstay of any meal. If your oven does not keep a constant temperature, make a cream sauce of whole milk in pre- ference to homogenized; this will prevent a curdled looking scal- lop. Vegetables are in ample supply. It is easy to provide a vegetable plate of three or four varieties, but smothering each mound with butter just can't be done these days. Here's what. to do: Drain off the liquid from a can of beets, heat to boiling and stir in two ta- j - Please Note a FOR LAUNDRY AND DRY CLEANING Service on and after December lst, 1945 Dial Operator and Ask for 13000 This will connect you direct with our office, with no charge to you. We call and deliver in Bowmanville Monday, Wednesday and Friday. To insure a pick-up on these days please phone the day previous. Oshawa Laundry & Dry Cleaning Spring Means a New Suit 'a NEW RAIN APPAREL See our new spiffy raincoats in the happiest colours of the season. You'll love the way they fit, the deep, roomy armholes, the trim, belted waist. Be ready for those April showers by selecting your rainwear apparel here today. NEW SPRING COATS Come in and see the latest styles in spring coats. Large variety of colours, styles and shades. All sizes, from $19.95 to $37.50 Couch, Johnston & Cryderman PHONE 836 BOWIKANVILLIE u PAGE FOURTEEN Help eliminate this condition by returning empties as soon as possible. If it is inconvenient for you to return them person- ally phone your nearest BREWERS' RETAIL STORE and bring our home pick-up and delivery service to your aid. T h e Brewing Industry (Ont ario) It Makes You Feel So MuchBetter STÈe Vtamn Bi Tonc.. Extensively used for headache, .. loss of sleep, nervous indigestion, " irritability, anaemia, chronic fatigue, and exhaustion of the - -.: nervous system. 60 cts. Economy size, $1.50 Dr. Chase's Nerve Food THURSDAY, APRIL 1lth, 1946 PLEASE 1 Suits to wear in the Easter Parade and all through the spring too . . . smartly styled, softly silhouetted, beautifully tailored. Come in and see our Easter collection today. from $9.95 to $35.00