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rr a) » sian Where Blueberries Grow Biggest, Berrying seems to yon ia fami- | ~ Mes, especially, I suppose, in those with a farm background. But to- day it is in no way confined to the farmer and is often used as an ex- euse for the city dweller to get desp into the hills , . . To me blueberrying doésn't really. start until the bighbush are ready, and the summer is not quite complete without at least one trip. We park the car by she old gray barn and watch the swallows, dip through the open door. In the dis- tance, we hear the rattling of the ' one-horse hayrake and the loud "whoa" as the driver tries to man- euver between the gateposts into another field. Once the patch is reached and the best bushes select- ed, the solitude of the berry patch' reigns supreme. The bail of the pail is looped through the trouser belt, and at first there is a® steady rattle onto the empty bottom As the berry line begins to rise, we become conscious of the busy ang somewhat dreamy sounds. A rab- bit thumps the ground in appar- ent disgust at the lack of atten- tion and bobs from benea'h the Sunderbrush. A catbird fools. us at; first with his bits from the reper- toire of other birds. In the woods a thrush breaks the quiet with his spiritual song. On the edge of the woodland we catch sight of an- oe? <x Other thrush going about his mys- on - Saterious duties. He is not stealthy, ore ess the bluejay; he merely wants lo be left alone. 'A 'hawk floats lazily above; the strong updraft of air, caused by the heat of the day. makes his flight an easy one. From the edge of the swamp where the berries are biggest comes the chug- a-rum of a frog combined with 'the steady hum of insects. In the dis- lance, really working hard for a midday meal, we hear the rat-a- lat-tat of a woodpecker.: Along toward evening we hear the toot of the horn back by the barn; other members of the party have returned from their favorite spot or wanderings anxious to get started home. Two water pails Bled to the brink can easily be the reward of a good picker out for the. day.--From "With What The Hills Are Clothed," by A. Kenneth 8impson, in, "The. Berkshires: The Porple Hills," edited by Roderick Peattie. Beauty In Berlin--Now it's the Germans who are getting the beauty ! contest craze. Some 20,000 Berliners flocked to. Wannsee Lake Beach to see local beauties, like this one, strut their stuff. BY Hot-Weather Song I feel so exceedingly lazy, I neglect what I oughin's to should! My notion of work is so hazy - That 1 couldn't to toil # I would. ~ . . I feel so exceedingly silly That I say all' I shouldn't to ought! * And my mind is as frail as a lily; It would break with the w. of a thought! --Don Marquis ' F or Hot Hens Looking for a way to keep your hens happy in hot weather? Here's what Frank Gillings did, ; He poired a five-foot concrete slab on the north side of his ehicken house where it's shaded. He covers it with shavings, wets it down on hot days. When tHe temperature hits 93 degrees in the shade; W's only 73 degrees on the slab. 'Not only do the hens cool off on the slab, it serves as an air eondi- tioner for the whole hen-house. Gillings says it has paid for in more eggs and in less mort vacation but doesn't look too happy about it. master, the Mexican ambassador to Canada. found the thermometer at the 100-degree mark, he just plopped down by two cakes of ice and refused to move. On the hand, Gussie, a tiny terrier, found it hot when his plane landed in But Gussie was too interested in the wonderfully strange New York City from Calcutta, India. sights of the big city to mind the heat. : Hot and Not-So-Bothered--Tequila, left, a 7. month- old St. Bernard puppy, is going on his He was flying from Ottawa, to Mexico with his But when Tequila landed in Dallas, Tex ., and family of ten--and the thermo- meter was around 90. Today our family is reduced to three--and the thermometer, this morning, - at 7 am. registers 50. Tonight it will our guests will be threshers. Yes, : we have come to that again--and to thresh, . What I don't like about this threshing business today is the fact so often seems to bé our luck, It isn't easy to shop on Saturday for threshing on Monday--or possibly Tuesday morning. There is always the fear of forgetting something-- and that would be awful with the stores closed for the holiday. Then there is the trouble of keeping the stuff from: spoiling once you have got it. But in the case of forgotten things neighbours are worth their weight in gold. You can always bank on your neighbours. if you are ~ short of a loaf of bread, a packet of tea, or a pound of butter. (Margar- ine? Oh, nol) . Well, the foregoing was written in a few spare minutes before break- fast. After breakfast there was other work to do. Now here I am, meat ready, pies baked; apple sauce cooling--and it is 3.30 p.m., and no sign of the threshers. That is the sort of thing that always pleases a farmer's wife! However, we were 'told at noon it mig)t be three o'clock before they got here. When I. heard that I said to myself-- "Now you just hold your horses . + « no sense in doing a lot of work for nothing or ha ing so many potatoes cooked you won't know * what to do with them!" So the table isn't set and the potatoes are not even scraped so if they come after this.and our men decide to.start threshing 1 am sure going to have one mad scramble. " But I'll take a chance on it. - Let's see now--where was 1? Oh yes, I was saying we are now down _ to three That is after getting up at 5.30 nearly every morning last week . to get 'somebody or other off on the early bus And that reminds me of the joke about clocks, One sister- in-law said she was late down in the | morning . because she never knew the dme. Looking around she said to her daughters--"You know J be supper for ten again but this time. glad we are that we have anything that it comes;on a holiday--but that og Paid Gwendoline P. Clarke This time last week we were a think it would be a good idea if we gave Aunt Gwen an electric clock for a present." Very ungratefully I said--"For heaven'. sake don't bring any more clocks around here --we've got too many now." "But they don't go!" "Oh yes, they go... if I wind them!" Then I realized how crazy our clocks must appear to visitore™ There is' the mantel clock in the living-room--as noiseless as a. deaf- mute. An eight-day travelling clock in the sitting-room--equally silent. An alarm clock in the big spare room with never a tick. Another clock in Bob's room that keeps good time but has an alarm that won't shut off. The only way Bob can stop its insistent ringing is by setting it to andther hour. Conse- quently if the alarm has not run down we hear it going off at some unaccountable hour during the day. Then there's Big Ben stuck away in the sideboard cupboard because it refused to go for more than three hours at a stretch. It was the one we used to get us up in the morn- ing so we replaced it with a new clock. And this clock we wind every night; we also set the alarm, and we carry it from bedroom to kit- chen, and kitchen to bedroom, day in and day out. It's only defect is a broken glass as it got tangled up in the toaster one morning. The "other clocks we don't bather to wind because we all carry watches. Added to our list I found a strange clock the other day. "Now where - did that come from?" I wondered. The next morning I heard it ring- ing, It belonged to daughter. Well, I began to think 1 should let my sister-in-law know our clocks were not white elephants--or dead ones either. So next day I made a tour of the house and wound all " the clocks. The mantel' clock swung its pendulum back and forth and wheezily proclaimed the hours; the travelling clock ticked away without any fuss; the clock in the spate room performed . gallantly; Bob's alarm still rang hit and miss. Big Ben was brought to light and I wound it, set the alarm, and placed it on the bedside table in my sister- in-law's room, where for some un- known reason, it did a full-time job, I didn't hear any more about needing a new clock. By Tom GRreGoRY Porare Froc. FLOWERS CAN BE PRESERVED EE i oa am ) The #resHnEss OF cut LONGER BY UGING HALF OF A' POTATO A A "rRO&", You SIMPLY PUNCTURE THE TOP Gn Wok ug var ven OF Uso TH Cave Yaur Life According to the folks who keep track of such things, the home is the most dangerous place there is. That is to say more accidents occur in or around the home than any- where else. The following is a true incident, as told by a well-known safety specialist. "Mary, will you get that ready for the jars?" "Yes, Mother. How much more are you going to can today?" "Oh, we'll do 30 or 40 more quarts. I've got to get these out of the pressure canner now." "How long does it take to lower the steam? Our home economics teacher said to be sure the pres- sure was _ clear down before open- ing the, cooker." "That's the big bother of these cookers. It takes too long to get the pressure 'down. R wonder if it's really necessary.' "Don't take a chance, Mother." "Well, it's practically down now I'm going to open it.' "Mother!!" corn But Mary was too late. Her. "mother already had released the lid. The steam rushed out. Mother stepped back to a safe distance. When the steam stopped, she step- ped up to remove the lid. "There it can be released more quickly if you're careful." Then she started to take the lid off. There was a loud explosion. She screamed and put her hands over her face. Mary' s mother lived, but she was badly burned by hot water. And the glass from an exploding jar narrowly missed her right eye. No more corn was canned that day. It's dangerous to use your own judgment and decide to operate equipment in a different way than 'that recommended. There are no safe short-cuts around the right way to do things. Such short-cuts don't save time--they usually take more time. And they often cause injury or death to yourself or to others. When manfacturers or experts give recommendations for the use of equipment, they're talking from experience. Profit from that ex- perience--don't use yourself as a guinea pig in a haphazard experi- ment to find a shorter or quicker way. ~ Remember: Be Alert--Don't Get Hurt, Follow the Crowd Diplo--"Did you give your wife the money you won on the radio program?" Matt--"Yes, 1 told her to buy some decent clothes, and she said: 'I've worn decent clothes all my life; now I'm going to dress like other women.'" The Honey Bee "The honey bee is sad and cross And wicked as a weasel And when she perches on you boss 2 Sire leaves a little measle --Don Marquis of insect tata oni a, hives ime ec, can at an er externally caused skin ak RSE Ly GohiFaolcs Tor socks BBD. BRede Most of us have ¢aten--and per- haps served at our tables--stuffed peppers and stuffed cabbage; the latter, oy Soe, a "specialty" at restauran featuring Austrian or Hungarian cookery. But this excel- lent method can also be applied to other representatives of the vege- table kingdom. * * * Beets and eucumbers, large car- 1ots and eggplant, onions and sum- mer squash, tomatoes and white turnips--all these may be hollowed out, stuffed with a well-seasoned mixture, and served, tasty and colorful. * * * The stuffings consist of four types of material. (1) Cooked meat, fish, poultry, nuts or cheese. (2) Bread crumbs, corn, cooked rice, macaroni or potatoes. (3) White sauce, gravy, milk or cream. Seasonings such as onion, garlic, sait, pepper, herbs. These may be used in almost any desired proportic ns so long as the nnxture is moistened with enough sauce or gravy to prevent crumbl- ing. Except for tomatoes or mush- rocins, the vegetables are usually bo'led until almost tender, then hol- lowed out and the pulp chopped and mixed with the filling. So now, howsahout a few recipes? * * * STUFFED SUMMER SQUASH or five small or medium tquash onion, chopped pound pork sausage meat tablespoons flour cup milk cis scit bread crumbs or cubes Sait and pepper -- Cage or thyme 1 tcblecpoon butter, melted. Metiiod: (1) Boil squash in water to cover till almost tender, ten nun- utes or longer, Drain, Cut a shce from top of each and remove pulp. Ciicp pulp and top slice. Drain both shells and pulp. (2) Cook together onion and sausage over moderate fire till mixture begins to brown, stirring often. Remove sausage to bowl, Pour off all but two tablespoons of fat from frying pan, (3) Add flour to fat in pan and cook, stirring, till lightly browned. Add milk and cook, stirring, till thickened. Mix this sauce with the sausage, two cups of the crumbs (or cubes) and chopped squash. Add salt, pepper.and herb, (4) Fill squash' cases with this mixture. Toss remaining bread in melted butter and sprinkle over fill- ing. \ (5) Bake in moderate oven (375 egress F.) till tops are brown, or about twenty minutes. Yield: four or five portions. * -- ENTRN] NAN BN eB * * PEPPERS STUFFED WITH CORN AND CHEESE 6 medium green peppers 1 large onion, chopped 1 clove garlic, chopped 2 tablespoons butter 1 tablespoon flour 1 cup tomato juice 6 ears corn 1 tablespoon salt 1% teaspoon pepper' Dash cayenne or Tabasco 2 cups grated Canadian cheese, Method: (1) Cut a slice from top of each pepper, remove sceds and. boil till almost tender. Drain and stand in greased muffin cups. Chop meaty portions of tops. (2) Saute chopped pepper, onion and garlic in butter till tender, blend in flour and add tomato juice. Boil, stirring, about thirty seconds. (3) Cut corn front cobs and add to above mixture. Add salt, pepper and cayenne, Boil, stirring, about two minutes. Add a cup and a half of the cheese. Stir till melted. SORE MUSCLES ; CAN BE. MINARD'S LINIMENT 4)° 4 TABLE TALKS dane Andrews (4) Fi pepper cases with this mixture, Sprinkle remaining cheese over tops. Bake in a moderate oven (875 degrees F.) till cheese has melted and filling is hot, about ten minutes, Yield: six servings. : » * * EGGPLANT STUFFED WITH LAMB AND NOODLES 1 eggplant 1 medium onion, chopped 14 cup mushrooms, sliced 2 tablespoons olive oil or drip- pings * 1%4 cups cooked noodles 1 cup cooked, chopped lamb 1 teaspoon salt 14 teaspoon dry mustard 14 cup cooked or canned tomatoes %4 cup buttered soft bread crumbs. Method: Cut eggplant in hali and boil in"salted water to cover till just tender. Remove center and chop, leaving cases about three- fourths inch thick, (2) Saute onion and mushrooms in oil or drippings till onion is tender. Mix chopped eggplant with this mixture. Add noodles, lamb, salt niustard and tomatoes. Fill cases. (3) Sprinkle over tops, buttered crumbs Place in a shallow pan, filled about an eighth-inch with water. Bake in a moderate oven (350 degrees I.) till crumbs are brown. * * * CABBAGE STUFFED WITH HAM AND RICE 1 medium head cabbage 1 medium onion, chopped 14 pound cooked ham, cubed or chopped 2 tablespoons drippings or other fat 1 teaspoon dry mustard 14 teaspoon paprika Salt 2 cups cooked rice Evaporated milk or cream Melted butter. "Method: Cut a slice from stem end of cabbage and remove core, Scoop out enough cabbage to make a shell. Place all trimmings in a large pot of boiling salted water, Tie cabbage firmly in shape with cord and add to pot. Cook, covered, till cabbage is almost tender. Re- move and drain head and trimmings. Chop trimmings. (2) Saute onion and ham in drip- pings till onion is tender. Add re- maining ingredients, except butter, using enough milk or cream to moisten. (3) Stuff cabbage shell with this mixture and brush entire surface with melted butter. (4) Bake in a moderate oven (375 degrees F.) till heated through- out, or about fifteen minutes, Yield: about six servings, ° The Shark The shark has teeth set like a saw In serried rows within his jaw, When one set gets the worse for wear, He simply pushes in a spare. With all of his successive dentures He has ¢arnivorous adventures, And since he cannot bear the sight of you, He rolls on his back to take a bite of you. --Earnest A. Hooton R E | D ' S HOUSEHOLD INSECT POWDER A sure killer! A Péear for xiienan, ig 0 cot- e and obo shaped' ver. faba? dng - At all Drug and we are N torea UNIVERSITY OF TORONTO | SCHOOL OF NURSING The school offers a five-year general rani in nursing le to Registration as a practising nurse, Including qualificatlo for Public Health Nursing. The Degree of B.Sc.N. (Bachelor of Sclence in Nursing) from the University of Toronto. Substantial financial help is available through bursaries and scholarships, Entrance Requirement: Senior Matriculation (see eurrent Calendar) For copies of the School Calendar and further information apply to: The Secretary of the 8chool. »Y Honey Pecan Buns yu= | _ i's fast-acting, tr weeks in your cup ply front your grocer. Yes, new Fleischmann's Royal Fast Rising Dry Yeast fits all recipes, 1 package equals'1 cake of fresh yeast in any recipe--and just like fresh east. But it stays ful strength board. lf you he at home, get a month's sup- Needs NO Refrigeration! Recipe Measure Into bowl, '34 o. lukewarm water, 1 tap. granulated sugar; stir until sugar Is dissolved. Sprinklq with 1 envelope Flelechmann's Royal Fast Rising Dry Yeast. Let stand 10 min. THEN stir well. Bcald 3 o. milk and stir in }{ o. granulated sugar, 34 tsp. salt, 8 tba. shortening; cool to lukewarm, Add to yeast mixture and stir in 1 well-beaten egg. Btir in 1 c. once-sifted bread flour; beat until smooth, Work in 234 c. once-sifted bread flour. Knead until smooth and elastic; place In greased bowl and brush top with melted butter or short- ening. Cover and set in warm place, free from draught. Let rise until doubled In bulk. While dough is rising, combine }§ ©, brown sugar (lightly pressed down), 3{ c. liquid honey, 8 tbe. butter or margarine, melted; divide ovenly Into 24 greased large muffin pans; drop 8 pecan halves into each pan. Punch down dough and divide mixture into 2 equal portions; form into smooth balls. Roll each piece into an oblong 14" thick and 12" long; loosen dough, Brush with melted butter or margarine, Bprinkle with a mixture of Je, brown sugar (lightly pressed n), } o. chopped pecans. Begin- ning at a 12 edge, roll up each plece loosely, like a jelly roll. Cut into 1" slices, Place, a cut-slde up, in prepared muffin pans. Grease tops. Cover and lot rise until doubled In bulk. Bake in moderately hot oven, 876°, about 20 minutes. Turn out of pans immediate- ly and serve hot, or reheated. t grand results from this ew Fast-Acting Dry Yeast ', By Arthur Pointer ms i aE, nr --- i a i, > ". ea re SAP so rN Zi EE ir pi Sd v