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LAT (Gath Elen Hon Ei re TTS : bi z " * 4 L) ee ) mh AW "amr en RE PTR Sa AC Co eS J et | ia ahi tte an hs REY | . i : J « >» ¥ er | ---- hl i dr A RIE I RSAC CRT 5 - Not Love Calls But Fight Challenges The piercing shricks and anguisl ed -howls--oi-tam-cats, perched on roofs: and dead of night have disturbed the sleep of the hu- man race right down the centuries, At last ihe real- ized: that here is 3 necds painstaking mvestigation. trying to find out why tom-cats have to make such walls at screntists have 1 probe m that are now an unpleasant 'row, a It was supposed thal the howling was the tom-rat's love- call meant to attract a mate, but Dr. Rk vestigaor, formerly Aronson, ah American in- refutes this theory, He has spent countles3 evenings studying the behaviour of tom cats, and that the and they make 1s to let other tom-cats know they are spoiling for a fight and are to take on any clalléenger As the ters the still night air an answering has concluded weird wonderful noise ready ton-cat's war whoop shat- call is often heard, beginning x ry lov: and rising quickly like a shen, his 1s an acceptance of thi chal- lenge issued by iwrghbguring SOO battle happy Jon Both the and the ac- again and Lon -cats challenge are repeated until the two 1 { each other at ceplance face I'hen one again 1 CLUS quarters, the noise stops abruptly for minate while the two fighters size each other up. Suddonly there begins 4 'period of senting, spitting, grunting, and anvuishied screams as the two fur- wade mto battle, This onlv=ends when one tans tail and a Dro Artisan clams tha sheer love of tit is the iehiting that wives rise ton cat conflicts, st ane to these He sivs iris trait in the curious "vary strange social behaviour of cits CX teppei by has not been since they dived with the early Fuvp- "tans gc - winch muodined Fhe "pretence of female cats seems to have nothing to do with it. Dr. Aronson brought together a dozen large toam-cats and three fe- mile cats in one room. Challenges rang out and were accepted, One tom-cat sparred with another. Claws were hared and fur flew but- neither victor nor vanquished took the slightest notice of the cats, female These strolled vastally- about the battlefield, disdainfully --stepping away from the fighting toms as the i conflict flowed and ehbed. Neither is. the tom-cat's figting spirit aroused by quarrels over food, #s is often the case with dogs. A mixed bag of cats, including several toms, was kept without food lor thirty-six hours, by which time they were - pretty hungry, Herded "togethicy in oe - On room they were cach given a fried fish, The hungry animals patiently wait- ad their turn, quivering with eager- Ress yet accepting their given por- t complaint or compari- gf) al J A" E 1 don't know if how to get thin properly belongs in a Cookery Column; but this method advice an has aroused so much interest among - my friends since I. spotted it a couple of weeks ago that I -just vannot resist: passing it along. ¥ i * First 'I might, explain that Cedric Adams, of the Minneapolis Star and "I'ribune, is one of the most widely-read and [requently-quoted columnists in the business. So here is his weight - shedding exactly as it appeared. be P » * recipe, Hey, Chubbies, 1 have just the thing for you--a two-day diet that will knock off eight pounds, But remember, there's no variation, no salt, no pepper and not even the thought of a cocktail, You can stand it for two days, can't you? This is what you eat: Breakfast-- two soft boiled eggs and a cup of black coffee; lunch--all the broiled steak you can put away and black coffee; dinner--a dish of half a dozen stewed prunes. Bear in mind that your eggs must have no salf, no pepper, and the same goes for your steak. The diet is based on a cheniical reaction, so don't go add-; ing a piece of toast, a salad, a can- ape. Stick to the items listed for two days. Average weight loss is eight pounds. If you don't drop the maximum, your stomach will enjoy the rest, anyway. LE * % Cleaning out . some cupboard drawers the other day I came across a copy of an old- Toronto news- Beth Bailey McClean--She shops the butcher case "the same way I would window shop for my new spring outfit." on. Each found its own corner and ate the food. There was not a pingle fight. Nor did one cat try Jo steal from the other. : It was only after the meal had SS oe RE a ~~ ts ' * ' i J a oh MR i das cori dE elit Ci Rl TA Bo rh CW --hnished-that-the toms started howl ng their steep-destroying chal nges. v Peek Of Perfection--A\ look at hings to come in bathing suits 's given us by Corine Gustaf- jon, as she sops up the sun- shine at Miami Beach. The suit with the peek-a-boo sides is made of gossamer-fine black lace and two-way stretch fabric. paper. A food store advertisement caught my eyc and, that evening, I handed it to the man of the house without comment. * * * "Read 'em and weep," be said, TABLE TALKS dane Andrews. Let's "ily conference every night on the pite the rising ide of quick and easy dinners our habits must change in a' state of emergency. Jf swe are going to make the shrinking food "dollar do the job of keeping the nation strong, then * men and women, .both, must give more thought and time to feeding r their families - * ' » . talk about" the men first. Husbands must be educated in cur- rent food costs. My father used to say, "What's good to eat, a man should have," He meant thick steaks and chops. But few men today can have those things often. Take them shop- ping and they will get their eyes opened. Then they'll stop expecting women to serve the same kind of meals for the same budget as be- fore. I did that with my 20-year-old son. He's a big eater and had no conception of the jump in food costs. But he learned the hard way --at the butcher's counter. Now he * says, "Okay, Ma, you win. I'd rather have a big hamburger than Veterans Eye. Girls' Gowns--It could have been a dream, so Cpl. Orva C. Craven réached out: to touch thé ruffle on the dress of the lovely vision before him. The model was real, as was the dress, both part of a special fashion show held for wounded veterans and servicemen at the Hotel Pierre. a little steak at any time." I" think ~there should be a fam- judices must do a fade-out if good eating is to survive. next day's meals. Let men realize Go find recipes for the more mm advance what can and cannot abundaht and therefore cheaper be done with the food budget. foods even though you have rarely * %& =» used . them, learn how to prepare good dishes using the humble lamb shank, the oxtail or veal knuckle. Take a flier in meals planning by "using kidneys, heart, tripc and othér meat specialities that cost less but carry their full quota of nutrition vo and potential fine flavour. . * * » let's not fool ourselves. The budgeteer's job of feeding a fam- ily" adequately is getting tougher day by day. The tinie has passed when & woman can dash home from Don't worry too much about the menfolk. After a few educational : trips to the market with you they will lose some of their attitude about what they will and will not eat. Furthermore, fiany -of them do eat these foods at their restaurants at Jsdunch time and seem to like them. Better ask the restaurant how to cook them. . = Docs this practicality of mine sound uninspired when civilization is being threatened? Well, I can't help getting more and more practi- cal as the news gets worse. You sce, 1 don't excite easily.' Metal He Discarded Was "Stainless Steel" Thirty-five years ago a Walton (near Chesterfield) man named Harry Brearley discovered stain- less stecl, a product for which Bri- tish industry is world-famous. We sce it everywhere, use it for every kind of domestic cutlery, for modern furniture. Modern precision enginecring would not be possible withont it. - : Stainless steel contains twelve per cent of chromium. Harry Brearley stumbled on-it while he was-experi-- menting in the production of steel for quite_a different purpose. He made one batch containing fourtcen per cent of chromium, a larger quantity-than had ever been tried before. The result was not the office or a card game and run up a meal just before her husband gets home. At least, not unless she has an elastic budget. Any good meal that can be thrown together if a few minutes is bound to cost after scanning tlie different itents; "that must have been twenty-five or thirty years ago. When I showed him the date of the paper--Janu- ary,. 1941, or just a bit over ten years ago--he could hardly credit it. And it does seém hard to believe that only that comparatively short time_back,_we were offered foods such as the-following. » * Fresh Lamb Chops, Loin, 25 cents per pound; fresh Lamb Chops, Rib, 29 cents per pound; fresh Lamb Chops, Double Loin, 35 cents per pound; fresh Lamb Front, 17 cents per pound; Sugar-cured Smoked Ham, half or whole, 25 cents' per pound; fresh Roasting Chickens, 25 'cents per pound; fresh Capons, 28 cents per pound; fresh Boiling Fowl, 21 cents per pound; Rump Roast Beef, 25 cents per pound? Prime Rib Roast Beef, 25 cents per pound; special thick Sirloin Steak, 32 cents a pound; Beef Tenderloin, 59 cents per pound. * * + x, There were plenty more items, just as temptingly priced, but I'll desist before IT have you all feeling too sorry for yourselves. "Read "em and weep," indeed! However, fo- day's prices-arc-today's prices and, by all accounts likely to go even higher; there doesn't scem to be much we can do ahout it _except keep stretching that food budget till it groans; which might be 2a good time to pass along to you some advice on the subject from the noted housekeeping expert, Beth Bailey McLean, who writes as follows: * * Yoverybody wanis an casy answer to rising food prices. There isn't any, The quicker we get that straight the sooner we may get realistic about the shrink- ing food dollar. Let's face it. The practical an swer has a touch of austerity. Here ft is without any meringuc----more production, less spending money, and more time in the kitchen. I know that from experience ,and my grey hair testifies to how many years I have lived through. Yes, I'll admit more time in the kitchen sounds fantastic today, But des- "weight and price. There were 66 a lot niore than one which takes planning and careful preparation. As the food dollar buys less, more time is needed to market. It. is possible to keep the nutritional and taste standards up fo normal with less.moncey but only by a thorough study of all food values_on sale. I just returned from visiting a modern market where all meats are butchered beforehand, wrapped in cellophane and displayed in an open refrigerator case, marked for --what he was looking for, so the steel was thrown away in a corner of the laboratory. A fortnight later one of his as-: sistants noticed that this steel was still bright and causally mentioned this fact to Brearley. __ Immediately Brearley picked it up and examined it. He made ex- periments with it and found that it was not only rustless but im- mune to the action of acid. It was at once recognized that a - sensational new steel product had been discovered™--a discovery that was soon to make Brearley director of several steel firms. The stainless quality, that is the freedom from rusting, was found to be due to the chromium being | dissolved throughout the steel, and to produce freedom from rusting there must be at least nine ber cent of chromium in solution.. ~~ Since Brearley's discovery a num- ber of new alloys have been devel- oped to resist certain conditions to which machinery is exposed in in- dustry. * These new alloys contain tung- sten, manganese, and copper, but the whole class is based on. the rust-resisting character 'of the ori- ginal stainless steel. kinds and cuts in that case. I spent a full hali hour shopping that cdse, the same way I would window shop for my new spring outfit. That's what we all must do --shap the butcher's case to find the kind and cut which will be the best for our budget, taste, need of variety and cooking ability. If you sce an unfamiliar cut that looks good and is reasonable, learn how to cook it before you get the stove hot. Don't gamble with your skittish food dollars, Ignorance of modern cooking methods that con- serve food values is costly, Our way of life is changing un- der the pressure of a world crisis. That 'means many of our. fixed eat- ing habits and inheritéd food pre- Aircraft manufacturers have made great use of this onc-hundred-per- cent British product. Stainless steel was first used for the exhaust valves of aeroplane engines to prevent scaling at high temperatures. It is now uséd for many of the tomponent parts. + Its high polish is an added factor in" the prevention of rusting. The smooth surface prevénts the lodg- ing of pieces of dirt 'which would attract and hold moisture, Stainless steel behaves in a strange way with certain acids, Normally it is acid-proof, but when ¢itric acid and acetic acid are in their pure state they will both at- tack it. But when present in natural pro- ducts the citric acid in lemons and. the acetic acid in- vinegar have io corroding effects on our "stainless steel cutlery. ER i TF 4 | complete step-by-step "manval for Chick-raisers Send today for your FREE copy of this helpful new leaflet. It's packed with saloabis feeding and management tips . . . to help you raise chicks that Jive to lay! This is the first in the new, better-than-ever series of Ful-O-Pep_Poultry Bulletins. It's Free! . - " : Feed Service Division, : - The Quaker Oats Company of Canada Limited Peterborough, Ontarle. FUL-0-PEP c:/c.ct CHICK STARTER Write to: hr TAL Sd irrigation was® highly Want some goo! advice about 'low to make sure -of bountiful crops this year? All right, here it is. : is * » A "On the day when the seed breaks through the ground, say a prayer to the Goddess -of Iield Mice and other Vermin that might harm your grain." * », + Jet me hasten to explain that "this advice does NOL come -from our Agricultural Experts on Capitol Hill.or Queen's Park. It is from what is supposed to be fhe oldest Farm Bulletin in existence--a 3700- year-old document recently un- earthed by archaeologists working in Iraq. y 3 N The ancient Bulletin told «the farmers of that bygone day how to sow their crops, how to irrigate, how to harvest and--as already stated--what to do ahout the ver- min- problem. It was: discovered near Nippur, in ¥raq, and was writ- ten in cuneiform script on a clay tablet. The language is Sumerian, which can be translated by only a dozen or so" scholars in all the world. So far as 1 know the coni- pete text hasn't been published as . yet; but here are some of the high- lights. * . . Seeding, of conrse, "hand in those times; so "Keep an eye on the man 'who puis in the seed, and have him put the seed in the ground. uniformly two fingers deep," advises the Bulletin, ® * * Still, it can't have been all hand- work because, in. another section, the Bulletin tells of a seeder, which seems to have been a plough with an attachment which carried the seed from a container, through a narrow funnel, down into the fur- row. LE ie They scem to have had four different types of furrows, but there is no information, so far, as to the exact nature of cac'i. Put the farm- er was told to plough ight furrows fo each strip of rinete n-and-a-half - feet of ground. * » » Naturally, in thit-sort of climate, important; and the Bulletin says that "it is time to irrigate when the grain has grown ,so that it fills the narrow bottom of the furrows." The farmer was also advised to take great care, when the grain was ready for har- vesting, that it didn't bend under it's own weight. x x > . The Bulletin concludes with a 'piece of advice which is just as alive and useful today as it was almost four thopisand years ago. "Cut your grain at the right moment" the Su- merian farmer was told. Just how _to_tell when the precisely right mo- ment arrives isn't explained.<Pro'= ably the Iraq grain raiser had to figure that out for himseli--cven as you and I. x * * Forest fires are bad cnough, as vas mostly by | we call know, and a square miles of our Canadian bush- land prove. But according to the Agr cultural News our forests have an enemy even mores deadly than fire, and infinitely more dificult to fight against. This cuemy is the gigantic, army ob forest nsects which destroy millions of cords of our precions and fast-divindiing timber every your. an « * Here are just few examples oi the dimage that, has already been done. * -¥ » The spruce budworm has a.tack- ed 300,000 squaré miles of forest land in Canada in what is consid- ered epidemic proportions. In the last 10 years this insignificant look- ing caterpillar cost thie country 12,000,000,000 cords of wood. ¥ # Ed In the same 10-year period the spruce saw fly destroyed 1,000,000,- 000 cubic feet of timber over an area of 150,000 square miles. The birch dicback infected some 300,000 square miles--an area as large -as New. Brunswick, Nova Scotia, Al- berta and Prince Edward Island combined. Recently, a warning was issued by the Ontario Department of Lands and Forests that the forest tent caterpillar will be more wide- spread in the province this year, } * +) Lert CE The federal government, provin- Le jorestry departments and pri- vate industries have done consider- able work fighting this menace, Forest .insect laboratories have been built. Infested areas have been sprayed with insectidides from the air. Proper forest management is being taught. CT & h #4 $ But the battle is just beginning and every Canadian should be pre- pared fo pitch in and share in the protection of one of the richest natural resources he possesses. One way is to report to the forestry official any new infestation, Another is to support such legisla- tion as the Canada Foresiry Act which will permit closer co-opera- tion between federal and provincial forest services. SAYS SAWES © a7 © CF 1m Kg Teor Sd mo Wedd rm men dN J entered her so she could meet some of her Society sisters." , Fe thn A et es po bbc bh 4.75% Return From An Attractive Investment Stock "The extension and improvement in the essential services supplied by Electric Company Limited organization have kept pace with the outstanding industrial and - commercial growth in the areca served. the We offer as principals: © & British Columbia Electric Company Limited 43,9 Cumulative Redeemable Preferred Shares A Par Value $100 Price: $100 per share, to yield 4.75% British Columbia y ~ ; . hg : . 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