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W rvo~ ~tl Fnam the tintie the finst buds ;sweli on curnant bushes ontil the last apple andi grape are harvested, the home orcliard requires, atten- tion. At this tieof year, earlv fruits that havwe dready ripened (.such. as christraxx bennes, cun- an iad nsperis)sould rot be 2 neglected; nor shý1ould !those Pthat viil vumttire iu September or October. Th71 favorite srnall frit is the atnwbrr. t this time; thie spring- pantýPed struwbenries are rnaking ronrand some of -the youing riviner 'plants may bave alreadyý i.,oted. These runner planits shldcrî bc spaced anonnd, tlie moti'er planit the way spokes radiate frons t(1) hub cf a wheel. The ideal dita ce- twveen runuer plants sislabout five juches, and spacing is a, job that is doue aIl summer long. if the fruiting bed 15 ta be re- tained, for anotber season, Jdi of the twa,-year-o)ld strvawberry plants and soe f those that are a year ahi Oiould be remýïoved to nmai.e-raout for nY.ew runners. A bed may be I. upt i a rclatively productive con- di tin or several fruiting seasons by tis rnoa imthodl. Fertîl- 17cr fneeds ta be app;lied ta the rena- acdbed as so as possible, Praninlg Precautiaus Albabe need some attention after bar-, est. If tiie canes that lruited are pruîîied ont at ground level, occurrence of sncb diseas-es as spur light and anthranose vill be reduced, since thene is less chtance of aId canes infecting the mîw nes. Bla1-ck and purple naspberries and butsh l ackbeniries require 2additional prunwing lin summiïer. The new canes 6-f the raspberries are cnt off at the titi ici l wb Iltey retwenty-four tri thirty juicheslog bush blackber- res areeutý at about thirty' six inch- e's. Cutting thte tips causes lateral shoots ta glnow, and it is (hese that, uroduce t1.4e next season's crop. Often, the small rnuits 'require' somne additional nutients îing the, iarvysumenlw. Plants, thaýt do no-, hav-ue dark green leaves a-dtre rot r, apictofaicou1p1ete ýga1rdent fertiizer Thisis epecillv ipor- .saut for nwypatds±abniv to isue igros uner pat thiat will rOoduce c. atl The ruinne2r lants tU"at start in JUneanld july alre e n-(producti'ivtani tose Ohat graw during ,thec months -of SeptemLbeýr ;and October. Ins;eCts ;aud diseases are not îusu- - ally(tÉ) serionson smlall frit.f spur blighit wor antracnose C sver lthe rmbetje-y shoui!ldie prydwith a 6-6-,10 3 ordeaux mnixture following harvest and after the aId canes are removed. In. areas 's&here Japanese beetles are a prob- le1m, anc and one-third cups of lead arsenate are added ta each five gallons oi the Bardeaux spray. Care of Grapes Grapes require littie attention dur- iug the summere after the recam- jmiendetd sprays have been applied. S"pratyiug s gerally completed botîithelied of July. The plants slîanld be t remuchedl, or cultivatý- cd (!anild1 hoed, taconitrai weedsF.Fol- ânge shOu1 l nt bhe cnt off tax',Cpose, fruiit citusters, Grapes do lntrqur dietsunp on the frit in order ita During the summer-, tic insect DTh-d disease prohlemi is apitotabc *mîre severe on thie trceefruits than 47n1 the suîall fruits and grapes. Sprayiug is often necessary during jnl1y tai contraI browu rot an stane fruiits And, scab an apples. A close watcb sbouldbe kept for lite peach trce borer au the trees ofal stone fruits. The harer is found at the base ofi'the tree ýat soul level. If sawdust is mixed with te gnm that aazes from the trunk, "N" il is a sîgu that a borer is present. Advance Fashian Hint-Rows of fagot embroidery and a tiny braided collar highlight the trim lines of this -blouse. Table TalIks It scems as if one yust couldn't have too miany salad recipes, espe- cially ini warm weatber.; and today I'm jassing along 'tvio Or three fram ,a w oman wb-o says that sbe collects salad ideas like other people collcct stamps or coins. TIhe comn- ments-as well as the recipes-are bers. OUR CHICKEN SALAD 4 cups (apprax.ý) ai cooked bite-size chicken 1 or 2 tablespoons, freuch dre:-sing 2 cups cbopped celery Mayonnaise Lettuce' Tamata wedges Sliced stuffed olives When cooking the chicKen, add a stalk, of celery and a smnill onion. St(op cookng befone it falîs off the boite. Cool'and ,cnt with scissars iita bite-size pieces. Use the sma,.llest amaunt oi french dressing Possible and geutly tts tu chýi(1cen until it is coated (but n1or nppn) i dressing. Thiýs tvill give the fiish d prodct juist a 1intaifrenc .dresin1ghaon nuti sall amjounit ai mayonnaise (jsenough ta hoid the salad to- geth er). Serve on crisp lettuce and gannish with tomato wedges. Slice stui-ffed olives aven the top. I like ta miake up a salad on two to bave neady jut as mnIy cooks like ta hlave an bain Ldy. Most times this is a miaitter a ma.king a gelatin saLad and preparîng the vegetahiles aud dressing ta, have an hand fan tossed salad. ALL SEASON SALAD 2 packages lime gelatin 2 cups cottage eheese 2 tablespoons drained crnshed pineapple- '/2 eup chapped nuts Chili the gelatin until it begini3 ta set. Then beat until light and irotby. Pour hall of the heaten gelatin into a glass baking dish and stin in cottage cheese, pineapple and ijuts, Pour remaining gelatin over thec top). Ch3ilI util ready ta serve.- Sametimies making a salad is just a (ase ai combining the in gredienis w'hichare handy. We aIl go ion this ane. It xvas, named at aur bouse by the wisecracks ai the the boys wben they se a great big chop plate in the, center ai the table andl not much cIsc.' They pretend-ta be stanving aud demand, "Mam, where's the food?" 1 camne back at them, "Tiis is it." THIS-IS-IT SALAD 1 cup eoaked *cauliflawer flowerets 1 V2 cups caaked carrots (sliced) 1 cups caoked baby green beans (leit whale) 1/CUps bam or cann ed corn 1beef (eut in strips) 4, hard cooked eggs About 3 cnps ai lettuce V/4 cup french dressing 3cup mayonnaise (thinned with sweet pickle lice) Iu a g;oodi-sized bowl, liglmtly toss tbec irciech dressing, cooked cauli- iiawV'er, carrats, heans and naw 'ce!- er iluntil caated with the; dressiug. Chili for a couple ai bour-s. Break lettuce and place ou the chifled chop O.ate. Arrange vegetables ;an the lettnee, Add the.meat Garnisb with cgg wedges. LEMON MERINGUE PUDDING 1 eup cold water Grated irind of 1'/2 lemons Vacup butter 3À4 cup granulated sugaE 2 eggs Juice of, 11/, lenons 2 cupa fresh bread crumbs V/4 cup pawdered sugar Pour 'cold water' over the groa l1 mon rind anîd allow to stand. Ceam butter until soit. Blerd in siugar and beat until wvdl com- hhed eat ingg 3yolks.Cobn knIiUjuice With graited rind and ~~trand add alternateliey with 4(rmbs to crearned mxue Turn into lightly greas-ed pti- Ming pan and bake iii a ndr 0xeCn (350 degrees~ F.) About 25 viinutes, Remove from a venj. tCo\er -;.-ith meringue made by beating to,-gether egg whîtes and powdIered sugar until the mixture holds its shape. Return to a slow ov.en (3-00 iicgrees F.) for 12 minutes. Serve cold. This reccipe miakes four portions. CHERRY PUDDING I Cup cherries, seeded and drained 3 tablespoons sugar 3 tableepoons melted rhortening 1 egg, well beaten 3/4 cup milk 1 ý/ cups flour 2 teaspoons baking powder Yteaspoon sait Grease wvel the top of thec double ,bouer, place the cherries in the b)ottom aof the houler. Co%7er with the batter made fronm the remain- ing .ingredients. Creami sugar and shortening, to- gether until ligbt and fluffy. Add cgg and beat well. Add mi1 slowly t.j creamed, mixýture. Sif t flour, baking powdler and sala oehrai,,' add ta first mixture and mnix well together. Steani one and one-half hours or tutu done. Ser-ve wýith cherries.- ITALIAN CORN 2 cups cooked noadies 33/a cups cooked corn '/a cup grated cheese' 1 cup milk 2 tablespoons chopped onery Yctp butter /cup bread crumbb 1 teaspoon sait 1legg Mix ail ingredients geterand bak-e 30 minutes ini niodera-te oven-, Serve plain or wivth 16rowvu gravy, We Can't Afford To Make This iEstake Fariners in the Uuited Sats re ; aucn1"'complete rgmnaiuof their ilidustry "unilder a graup of telf-styled expeJrts." This was the blunt wariug of the agricultura mianager of the, U.S. Chamjber olf Commerce speaiuig in DaJLas this we-ek. Wbile the w ýuu as directed primarily ta Amierican farîners and referred directly to Ame,' ric'an pot- icy,, it is ivel worth epatngin this country. F1or heýre, too, there bas been pressure to'É have the Fed- cral Government pay nt large and uncontrollable sums in 'subsidising varions branches of agriculture, a.dopt, uurealistic f loor prices, and to take marketing out of the, bauds of the individual -farmer and turn et over to super boards, This has been- doue t) a sub- stantial degree iii the Uuiteýd States wîth weird resuilts in thiateotr' (ýenmyv, costly cneune o baoth consumer audtaxpyerand 'ith millions of farmiers tkigdi- rect orders from Washýington as to uh at tbey canm or cannot grow., In a country wbere agriculture i cnly one of.scores of major indus- týics and where 'even in years of Canada bas almost unlimited timber. Fromt British Columbia fir ta Maritime spruce her lumber is in demand throughaut the world, h~~~~~~~~ eûrm %îCudfirtz t'Ihis is an.i adaptation of one of a series of ad- vertisements designed by The Iouse of Seagram 16o promote the prestige of Canada and help sel Canadian products to the markets of the world. The campaign is appearing inmagazines and newspapers published in varions languages and circulated throughout the world, The peoples of many lands are told about the qualîty. 'of Canadian products and sce Canadian scenes illustrating these products.. The advertisem --ents are in keep- ing 'wtkthe b'chef of The bouse of Seagram tha t the future of each business enterprise ;n Canada is inextricably bound p i the future .ne I-touc ofSr~ For anaa, wereagriculture is ai greatest idstyandti taliyde- pendent n an enoaus export rmarïkec1t, t fllow the .S.sorry exeietwoufldbie a grotesque bluner.FromTheFinancial p ost1. Tapestries Wcrth Gobelin ftound(ed a dyveworkýs andi cI()lot fatory nin St. MarIcelï, asubl- urb of Pa-ris TFoda.y taestie thiat were mI;deIcthere are p)rac4tically priceless, It is saîd that in 1928 an ,Amn- can millianaire offered one million dollars for the Gobelin aesr Icnawn as "The History nf the King," made in the seveniteenthý century.. The finest Gobelin sets af tapesý- try,ý woven vitid'exquisite ,care by the finest craftsmen thien livin-g, were on the loomns for ten ta fifteen years. Tapestry is often, confused with needlework, with wbich it bas litle in common. Even the famous work known as thep Bayeux Tapecstry; is misnamed, for this-is reallyembai dery. Tapestry is woven cmlt ou the loom, unlike needlewoürk, oi the type used for chair seCats and firescreens (often mistakenly called4 tapestry), for wbich a canivas growï(d is provided and the work per- formcd with ,a needie. CANADA PRODUCES SOM-E 0F THÉ WORLD'S FIN EST LUMB ER N N N N s' N. s' s' s' N N N N 'i "t N N N s N N N N N N N i5 t' 'N N N N N N N N N N N N N $5 t" N s s k N N N N N N j" 1~, N s N s 'iv t' ~1' N 1' k 1" "t N N 't "t N N. N "i N N N N N k N N N N N 'N N N $5-" N N of Canada itself; and that it is in the in'terest of every Canadian manufacturer to help the sale of all Canadian products in foreign marke ts. A campaigu suchas'this noz only helps Cana. dian industries but also puts money in the pockcet of' evey Canadian citizen. One dollar of eveiy three we earn cornes to us as a resuit of foreign trade.. The more wve can seli abroad the more prosperous we will be ai lome.. r s with tiis objective that these advertisemtents are being produced .rnd'published through- out dhe world.