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"Fortyâ€"two killed when miners throw explosives at each other underground! That was the story of Rouynâ€"Noranda streets early this week. Details had it that at a ming not far from here Rusâ€" slians and Finns got arguing underâ€" ground about the new war in the north of Europe and finally resorted to throwâ€" ing sticks of explosives (complete with lighted fuses) at one another. The lest report, as the story blew up, was that 42 had been killed. Provincial police heard nothing of locsal Russoâ€"Finn trouble. Not even a casual fist fight had been reported from the area in question." good old grapewine telegraph pounded away, however, and soon the name of the mine and the extent of the battle were mentioned. . Then it developed, according to the grapewine telegraph, that after quarrelling the two nationalâ€" ities had lined up in regular pitched battle, with sticks of dynamite equipâ€" ped with percussion caps as the weapâ€" ons. As might well be expected the story did not stop until there were reâ€" ports that fortyâ€"two miners had been killed. There were some people who could tell you how many of the dead were Russians and how many were Finns. That was more than the police or other authorities were able to do. Indéed, they held that there were none killed, none injured, none moleésted. As a matter of fact they suggested that there had not been even a pitched batâ€" tleâ€"not a blowâ€"not a stick of dynaâ€" mite thrown. Had the final grapewine telegraph story been correct, it would have been a great yarn for the newsâ€" Instead, this is the way The Rouynâ€"Noranda Press handled the item :â€" (Blenheim Newsâ€"Tribune) A number of Blenheim farmers are harvesting bumper crops of sweet poâ€" tatoes, which are becoming quite comâ€" mon in this district, but Mrs. Charles Gable, Talbot Street East, betters even produceéers of the southern spuds. Myrs. Gable has successfully zrown cotton plants at her home from a seed brought from one of the southern states by her son, Ed. Gable. Although the plant did mot reach its full size, it matured and nroduced balls of cotton, It is likely that no one will ever really solve the mystery of the way false stories start, grow and gaiÂ¥ credence, without a grain of real truth about them. An illustration of how a yarn will grow to notable proportions withâ€" out any actual basis in fact is given by reports last week from Rouyn in reâ€" gard to a desperate battle between Russians and Finns in a mine someâ€" where in the Rouynâ€"Noranda sector of Northwestern Quebec. Over the "grapeâ€" wine telegraph" the story travelled and gained in power and strength as it rolied along. ~At first, there were hints that Russians and Finns employed at a mine somewhere in the district had quarrelled over the brutal invasion of Finland by the Soviet hordes. No one seemed tq@know who the men were or at what mine they were employed. That No ‘Frutt in Yarnh That Fortyâ€"two Killed in Clash Between Russians a n d Finns at Noranda. How Do These False Stories Commence and Grow in Size? All white flour or part whols wheat and part white flour may be used for both nut and fruit breads. Brown sugar or molasses is sometimes used for sweetening. Nuts are sometimes used by themselves or in combination with bran or fruit. When a moist fruit such as soaked dried apricots is put into the batter, care must be taken that otheéer liquids are reduced proportionâ€" ately. The batter for all breads of this type is thicker than a cake batter. A moderately slow oven should be used, as it will take some time for the bread. to rise and to cook thoroughly before There is always a place for,a home= made quick bread, whether it is used with a salad at lunch or for tea either merely sliced and buttered or as sandâ€" wiches. Cream cheese is a delicious fillinge for sandwiches of this sort. They are Delicious for Luncheon Served with Salads. Or They Can be Buttered or Made Into Sandwiches for Afternoon Tea. Recipe for Nut Bread and Apricot Bread. Always a Place for the Delicious Homeâ€"Made Quick Breads Toâ€"day GROWS CoOTTOx m CANXADA PAGE TWO (By ‘EFdith M. Barber) St. Thomas Timesâ€"Journal: â€" Those Americans who have praised Finland so much as a democracy that pays her gebts, and who criticized Great Britain so much for not paying her debts and not fighting for small countries, have a great chance now to tell the American Government what it should do to help the Finns. _ #EV | Fashionable Footgear Here are three steps to smartness. First in a town shoe of blatk suede with zrigâ€"zag stitching outlining vamp, strap and quarter. Typical of the.new mode is that coveredâ€"up look. Next is a slinpper designed to be worn with loungâ€" ing robe or hostess gown. It is of the platform type and is fashioned of black velvet, with sliver kid piping and layâ€" ers of kid on the heel. The graceful evening sandal is of Chinese brocade and gold kid. Apricot Bread 4 cup dried apricots 1â€"egg 1 cup sugar 2 tablespoons melted butter 2 cups flour 3 teaspoons baking powder 4 teaspoon soda * teaspoon salt 4 cup orange juice *# cup water 1 cup chopped nuts Soak apricots Ooneâ€"half hour, drain and grind. Beat egg until light, stir in sugar and mix well . Stir in butter. Sift flour with baking powder, soda and salt and add ailternately with orange juice and water.. Add nuts and apriâ€" cots and mix well. Pour batter fnto wellâ€"greased loaf pan and‘"rake in a moderate oven, 350 degrees F., one and oneâ€"quarter hours. (Released by The Belt Syndicate, Inc.) After the bread is removed from the oven, it should be allowed to. cool slightly in the pan before it is turned out on the cake cooler. It should, of course, be thoroughly cooled before it is sliced. The slices should be of mediâ€" um thickness. Breads of this type will keep fresh for a week or more if wrapped in waxed paper before putting in the bread box. 1% cups bread flour 1% teaspoons salt 5 teaspoons baking powder _1% cups brown sugar 1‘% cups sliced nuts 3 cups sour milk or buttermilk Mix dry ingredients together. Add nuts and mix well. Add milk and stir well .Pour into two greased loaf pans and bake about an hour in a slow oven, 325 degrees P. the loaves brown Nut Bread cups whole wheat flour teaspoons soda I‘ve got to think of my fuâ€" ture. No weak bones or poor teeth for me. No sir! I want to grow up to be strong just like the other kids. That‘s why mother gives me Timmins Dairy Milk. And you know, I‘ve felt great ever since I started drinking it. But here I am wastirg time when I could be playing. Why don‘t you start drinking Timmins Nairy Milk yourself. â€" You‘ll see what I mean‘! "Well, it‘s like this.. TIMMINS DAIRY 4 % Craig and family, of Orillia; Mrs. E. Jones, of Toronto; Mrs. Duncan Richâ€" ards, Ailen Craig and Mrs. T. Hafford, all of Timmins; Mrs. Russell Sage, of Sudbury, and Mrs. J. Bolton of Sudaâ€" bury. The many beautiful floral tributes were testimony of the high esteem in which Mrs. Craig, one of the city‘s early residents, was held by her many friends. Her death occurred Thursday afternoon in Toronto. She was in her 85th year. She is survived by two daughters, Mrs. J. M. MacPherson, of North Bay, and Mrs. E. Jones, of Toronto. an@ one son, R. M. Craig, of Orillia. Attending the funeral from outâ€"Oofâ€" town points were Mr. and Mrs. Robert ~North Bay, Dec. 13.â€"Many North Bay citizens, among them prominent pioneer residents, attended the funeral Saturday afternoon of Mrs. Andrew Craig. Service was conducted at Marâ€" tyn‘s Undertaking Parlor by Rev. M. N. Omond, minister of St. Andrew‘s United Church. The pallbearers were S. J. Cherry, Robert Rankin, Ralph Sheppard, J. T. Jeffrey, N. J. McCubbin and M. Werâ€" nick. Interment was in the Union Cemetery. Turn a small or mediumâ€"sized turâ€" key about every half hour, baste with pan drippings, or butter, or other fat every time it is turned. A very large turkey should be basted about every nour because it is Bbest cooked at a lower temperature. The temperature of the oven should be kept moderate all the time the turkey is roasting, that is around 300 degrees Fahrenheit. For small turkeys it may be 350 degreesâ€"for very large turkeys it will need to be even as low as 275 degreés. Allow 20 minutes to each pound of turkey. Funeral of Mrs. A. Craig at North Bay Last Week When buying a turkey be sure to buy by government grade. The following is from the Dominion Department of Ascriculture at Ottawa, and so may be taken as particularly accurate and valuablé:â€" Considering the Turkey How big should a turkey be to proâ€" vide amply for the special dinner? It is a safe rule to allow one and oneâ€"half pound for each person to be served at the tableâ€"that is weighed when not drawn and with the head and feet still on. There are some details in connecâ€" tion with getting the turkey ready to stuff that should not be overlooked. The pinfeathers should be carefully plucked out and the hairs singed off. The bird should be washed both inâ€" side and out and well dried. It should not be soaked in water or it will lose flavour and food value. When reâ€" moving the neckbone the loose skin should not be removed. Take out the oil sac at the base of the tail and the turkey is ready for dressing. A good dry type of bread crumb dressing is made as follows: Cook 1‘% cups chopped celery, % cup chopped parsley, one small onion chopped in * cup of butter or other good flavoured fat for five minutes, then add 8 cups medium dry crumbs made from bread 2 to 3 days old. Add salt, savory and other seasoning. Sprinkle the inside of the turkey lightly with salt and fill it with the dressing, but don‘t pack it. A good way to estimate how much bread will be required is to allow 1 cup for every pound less two of the turkey as it was bought. This feans that for a 14â€"pound turkey 12 cups of bread crumbs should be used with the seaâ€" sonings increased to about 3 cups and 1% times as much fat, or about 1‘% cups of fat. Ordinarily a 1 pound loaf of bréad will make about 4 cups of mediumâ€"dry bread < crumbs. Crusts in dressing should not be used because they make nard brown lumps and spoil the texâ€" ture. ‘The longest part of getting turkey ready for the table is the roas?ing. Briefly, the recommendations for plump, young turkeys, are: Use an ordinary dripping pan with a rack in the bottom, and do not cover the pan. In a roaster like this any steam that forms can go off into the air inâ€" stead of staying inside to draw juices from the turkey. What Size Should the Turâ€" key Be? Some Helpful Hints on Buying and Cooking Turkey For Delivery THE PORCUPINE ADVANCE, TIMMINS, ONTARIO This is a good time to think of your hair beauty. Now that the new season is settling upon us, we must take preâ€" cautions to counteract the damage of sun, salt water and neglect which our heads experienced during the summer days. The most common complaint is dryâ€" ness, and a runner up is a loud wail about faded tresses. "My hair hasn‘t the color it used to have." "I can‘t make my wave stay in." ‘"‘My ends are britâ€" tle." My new permanent wave is a total loss." Women the land over are disappointed with their heads and exâ€" pect beauty editors to give them a miraculous treatment which wili resâ€" tore beauty at once! To Recondition BDried Hair Finger massage of the scalp and daily ll Beauty and You by PATRICIA LINDSAY ze3 Brushing your hair correctly is more than half the art of taking proper care of your hair and scalp. An expert can show you hOow it is done. Brighten Up Faded Hair Through Intelligent Care An aqutomatic electric roasterâ€"cooks a complete meal for six persons. Uses very little shelf space. Fully insulated, clean and easy to use. Ideal for picnics or sunimer coltages. A splendid Christmas Gift. Easy terms available. We have a choice of various makes, both all electric and combination. You will be surec to find one to mee! your requirements. Easy terms on all models. brushing of the hair are two cardinal rules for hair beauty. Every single day you must take a few moments to manipulate your scalp with finger tipsâ€"loosening it so it will slide over your skull easily. A tense scalp resâ€" tricts normal hair nourishment, so keep yours eased. Just brushing you hair in any old , way with any old brush isn‘t going to restox:e much of its lost beauty. You must brush with a good brush which has long graduated bristles, and use the wrist filip, starting close to the scalp and brushing outward and upâ€" ward to the full length of the hair. A good way to know you are brushing correctly is to bend over at the waist and let your head hang downward. tm m w _ .« sns Then brush rhythmically, at least one This year, have a finer, tastier Christmas dinner than ever before. Cook it with electricity. You‘ll be amazed at the spsed, economy and coolness of an electric range and even more amazed at the lack of shrinkage in mceats. Electric cooking is sure and easy. You merely put the complete dinner in the oven, set the timer and rest assured that everything will be cooked to a turn. And the cost is only half a .cent per meal per person. Let us tell you how éasy it is to own one of these modern time, money and labourâ€"saving eléectric ranges. A small down payment will put one in your kitchen now or hold it for you until Christmas. hundred times, separating the hair in chunks so no part of it will be neglectâ€" led. Every so often wipe your brush on a hand towel to take the dust and oil from it. Such a polishing and lation will do more for your hair than almost any product you may buy. When to Shampoo l If the weather is not hot, or if ? I where you live is not too dusty, do not shampoo> more frequently than every two weeks. Some girls find it necessary to their comfort to shampoo every ten days, which is all right, proâ€" viding your hair is not too dry. The daily brushing keeps the hair clean and _you may cleanse your sealp two or three times a week with a bit of abâ€" sorbent totton moistened with special dry hair tonic. ‘ The night before you shampoo, masâ€" sage yrur scalp well with heated pure olive oil, or with half olive oil and half odorless castor oil. If you shampoo your own hair at home wet it thoroughâ€" ly with cold water before shaking on the shampoo. This cold soaping helps to strip the oil from the hair. The second soaping should be with very warm water (not hot) and your rinsing must be thorough. If Your Hair Is Faded The only sure, safe method of adding a little color to your hair at home is by applying a henna pack. This howâ€" _ ever, is bound to leave reddish highâ€" lights on your hair, so if you object to that don‘t use it.© But many heads are made more lovely by clever use of | henna, particularly heads that are beâ€" _ginning to fade permanently. ' (Released by The Bell Syndicate, Inc.) Toronto . Telegram: â€" What‘s beâ€" come of the oldâ€"fashioned college boy who once swallowed goldfish? cOME YEST NOW ! Enjoy the mild climate and sunshine of your own Pacific Coast. Flowers are blooming in Yiectoria. Golif on courses that are always playable. Fish for salmon . and â€" stecthead. Come enjoy‘ winter holidays in the warm â€"atmosplhere of of _ Canada‘s Evergreen Playground. f u. P89 _ w P * D vucmmAI"’fM IRH"-\\C