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"We all eat too many heating foods, don‘t you think so, Miss Barber?" How many times that statement with its rhetorical questions is made to me. Of Body Needs in Calories | Due to Age and Work Not All are Eating Too Much Food, though Some do. About 1,300 Calories a Day Needed by the Average Perâ€" son, Says Expert. (By Edith M. Barber) And all the while you‘re enjoying the advantages of electric reâ€" frigeration, you can pay as little as $3.75 (depending on model you choose) a month or less than 15 cents a day. Choose yours NOW. Let us put it in your home. Then have ice cubes, frozen desserts, crisp, fresh fruits and salads, perfectly reâ€" frigerated meats and all the other benefits you‘ve longed for. Save money on shopping too, by buying larger quantities at barâ€" gain prices. You have always wanted an Electric Refrigerator, for its cleanâ€" liness and healthfulness and for the countless savings it lets you make. Canada Northern Power Corporation, Limited If iwe cvereat, the foods which are not ussd up will be depcesited as fat in our tissues. It is true that concentratâ€" ed foods of high calories value such as The average person needs tweive to thirteen hundred calories a day just to exist. This is known as the basal reâ€" quirement and to this must be added more for all the exercises we take. A man doing heavy labour may use up four to six thousand calories. Persons who lead, sendentary lives, however, may get along on two to three thousâ€" and calories a day. We must have a certain number of calories, depending upon our age and secupation, to pressrve life, Years ago when nutrition as a science was in its infancy we judged foods almost entire» by the calorie or fuel value. We gave thsm another score for the protein that is to say muscle building content. We did not care particularly about the minerals, and we digq not even know that the vitamins existed. Now w> score ‘our foods on all these counts. There is less talk about the caloric value, but its importance still remains. course all fsods are actually "heating" to some extent; that is to say all foods give us calories. Controlling and Operating QNTARIO POWER COMPANY LIMITED QUEBEC POWER COMPANY LIMITED Recent nows from General Motors Export tells that a 1923 Oldsmobile touring car and trailer with a party of Rcumanian wrestlers and strongâ€"men, has arrivedg in Bomjay from Bucharest, travelling by way of Jugoslavia, Greece, Palestine, Syria, Iraq, Persia and Baluâ€" chistan. Except for cccasional puncâ€" tures their car did not give the slightest trouble on the long trip. The report proceeds: "Incidentally they carried no jack because when it was necessary to lift the car, one of the strongmen sinmâ€" ply lifted the wheel off the ground while the tire was changed." Didn‘t Need Any Jack to Change Tires on This Car (Copyright, 1935, by The Bell Syndiâ€" cate, Inc.) to flat cakes or into balls, egg and crum>, and fry in deep fat 360 degreos Fahrenheit until goliden brown. Frozer Macaroon Cream Cake Line a refrigerator tray with whipped cream. Arrange macaroons in rows, spread a layer of whipped cream and arrange more rows of macaroons. Covâ€" er with whipped cream and freeze three to four hours. Grandmother‘s Shoofly Pic Line a pie pan with pastry rolled a little thicker than usual. Sprinkle plentifully with brown sugar, dot witn butter and bake in a hot oven, 450, degrees, about 15 minutes. Cinnamon may ‘be added. ‘ 3 teaspoons parsley Pick tke cosdfish into bits and let simmer thirty minutes, Prepare the potatoes as usual, and the fish, egg parsley, butter ang pepper and the milk if more moisture is needed. Shape inâ€" usually refers to codked cereals and to neat, which is actually first of all for ticsue building. The term "heating fcods" is oldâ€"fashioned and usually 1 cup salt codfish 2i cups mashed polatoes 2 tablespoons milk i tablespoon butter i teaspoon pepper THE PORCUPINE ADVANCE, TDMMINS, ONTARIO An editorial note in The Northern Tribune of Kapuskasing last week says: ‘John Rowlandson, ML.A. for South Cochrane, has before the Legislature a bill which he terms a humane measure, to prohibit woods operators from overâ€" taxing their bush workers. He claims that many men are ruptured each seaâ€" son, or suffer other ailments, some temporary and some permanent, by beâ€" ing called upon to do work that is too heavy, such as handling big felled trees in heavy now. His bill, among other things, would stop bush workers from manâ€"handling billets of. wood longer than 48 inches, smgle-hnnm Whatever objections there may be to Mr. Rowlandson‘s bill can be put forâ€" ward when the Legislature deals with it in committee. It has its Mb cerâ€" tainly. Yet it would probably incre the cost of woods ns, a when « keen, to the extent at ed in their ‘"Would a $5 or $10 increase in the wolf bourty create new interest in d»eâ€" stroying the wolf?" asked the Hon. H. C. Nixon. "Yes. Indeed it would," was the answer. A spring bear hunt was another proâ€" pesal advanced by Mr. Hughes. The bear, he said, is a destroyer of moose and other garme and is no longer a fur searing animal. More game wardens were needed in Northern Ontario, he considered. "The police can cover the roads niceâ€" ly but game warders are needed in the bush.. Woodsmen who know game and fish conditions and have passed examâ€" inations are what we need," said Mr. Hughes. "For years the government, all governments, have been appointing wardens who could not tell a pike from a sucker," he said. A special gam: warden was nseded for the west side of Lake Nipissing, he declared. About Mr. Rowlandson‘s Lumber Workers‘ Measure A buck law would on the other hand be quite satisfactory, he considered. Mr. Hughes said he had worked it out that cone doe with her offspring in 10 years would propragate 300 deer, and this had been workeq out by allowing for a 20 per cent. mortality rate. Mr. Hughes asked for a buck law for from three to five years. He considered the 75 per cent. buck law was highly impracticable as it was impossible to divide the animals in this way and would lead to abuses‘and confusion. E. L. Hughes, Trout Mills, who repreâ€" sented the Ontario Tourist Trade Asâ€" sociation and the North Bay Board of Trade, was opposed to several suggesâ€" tions of earlier speakers. He said inâ€" quiry has revealed that an affidavit signed by two witnesses had worked out well in Wisconsin and other States of the Union and would curtail bootlegâ€" ging of wolf pelts from other provinces if the government increased the bounty. Numerically this body was the largest to make definite recommendations beâ€" fore the committee on the second day of its public hearirgs. The views of the Ontario Hunters Game Protective Association were outâ€" lined to the committes by William Gasâ€" tle, Fruitland, honorary president of the association. ‘"‘There isn‘t a sportsmen in this room who will stand up and say it‘s easier to get deer without the dozg. That should indicate that those opposed to the use of dogs are the real conservationists," he declared. Dr. W. A. McCauley tersely presented the views of the Sudbury Fish and Game Protective Association, when he came out in opposition to the use of dogs. "Our association is in favour of a buck law and strongly advocates ‘no dogs‘," said Mr. McCauley with emâ€" phasis. Sseveral proposals were made for the restricted use of dogs. The one most frequentiy heard of was that hunting parties be compelled to limit 25 per cent. of their bag to does. A straight buck law was also recommended by a number of speakers. The question of permitting dogs for deer hunting was the major issue before the committee on the second day of its public hearing, with opinions ranging from continuing the ban on dogs to unâ€" restricted use. In point of number those in favour seemed to be in the majorityâ€"but only slightly. According to a despatch from Toronto last week, a multitude of recommendaâ€" tions, ideas, suggestions, counter ‘proâ€" posals, and wide divergence of views and opinions, were listened to attenâ€" tively by the Game and Fisheries Comâ€" mittee of the legislature Thursday at what will likely be the last public hearâ€" ing this session. Members from North in the Legislature Against Use of Dogs in Hunting. fiorthemef?f)}i?oéé Dogs in Deer Hunts L 8 is _ :\ bfl“lflflt@ Dr. Grutz reports that in some paâ€" tients the results of cutting down the fat in the diet is noticable after two or three weeks, while in ohers six weeks or even several months is necessary to show the effects. In some patients the white patches increase in size but are less in depth shortly after the treatâ€" It would seem that just as many inâ€" dividuals put on excess weight by eatâ€" ing starchy foodsâ€"bread, potatoes, suâ€" gar,â€"so some individuals are attacked by this skin ailmentâ€"psoriasisâ€"when they eat even the ordinary amount of fat foods. On such a diet overweight patients with psoriasis frequently lose weight, and thin individuals have been known to gain weight. He permits the use of lean meats, soups, and vegetables providing they are prepared without fat, fruits and berries, preserves and fruit juices, and various breads that have been preâ€" pared without fat. Recently he reports further success with this treatment advising also cutâ€" ting down or omitting cakes and other baked foods containing fats, fat fishâ€" eel, lherring, mutton, goose and duck. Some months ago I spoke about the treatment of Dr. O. Grutz, Leipzig, buy cutting down on the fat foodsâ€" butter, cream, lard, bacon and fat meatsâ€"which had brought about @ number of cures in old standing cases of psoriasis. Until recently the usual treatment was arsenic internally (Fowler‘s soluâ€" tion) and ammoniated mercury on the white patches themselves. Thus psoriasisâ€"white patches reâ€" sembling mortar on the skinâ€"is known to exist for years, disappear for months or years and then return. It is so emâ€" barrassing that anything that will cure it is eagerly sought. By James W. Barton, M.D., Toronto Pscriasisâ€"White Patches on Skinâ€" Cured by Fat Free Diet In skin ailments the patient is not usually interested in the cause or usual course of his ailment but what will cure it in the shortest possible time. "Glory Jam,"‘ by Seaforth. (A family loses all their money but begins a "comeâ€"back" in an unusual manner.) "Kate Coventry," by G. J. Whyttâ€" Melville. (An "autobiography" of an English girl.) the USSR. after ex â€"and love.) "Forgotten â€" Canon Birney. (Adventure i Colorado river valley. unknown mountains.) "The Body in the Bi (Murder in an unus coursse.) "Israfel," by Hervey Allen. (A new editicn of the well known botk on the life and times of Edgar Allen Poe.) Fiction now available includes: ‘"The Budapest Parade Murders," by Van Wyck Mason. (The munition makers strike at the peace of the world but a U.S. army intelligence officer fcils them.) worth the U fcils them.) "Romance <n a Cruise," Greig. (Six people go on a cruiseâ€"the results are inte "Red Stefan," by Patr "The Popular Practice of Fraud," hy T. Swann Harding. (Expose of frauds throughout many branches of industry in the United States.) "The Bo¢k of Speed," by Sir Malcoim Campbell, Stephen King Hall, FPlightâ€" Lieut. Stainsworth, H. Sceottâ€"Paine ami six others. (All you want to know about how, why and where speed records in the air, on the land or sea are made. Profusely illustrated with photographs) "The Georgian Scene," by Frank Swinnerton. (A series of portraits and critical estimates writing men and women. Included are Shaw, Wells, Chesterton, Nichol and many others.) "Fire on the Andes," by Careltin Beals. (The story of ancient and modâ€" ern Peru and the oldest civilization in the hemisphere.) "Jungle Tales," cne of a series of "Talss from Outposts" 3y many auâ€" thors. Thrillfng narratives Oof adâ€" verture, war and sport, mostly of India. "More Pagss from My Diary, 1908â€" 1914," by Lord Riddell. (The six seethâ€" ing years before the war in the life of a statésman, intimate with the proâ€" ininent men of the times). lic Library last week in the nonâ€"fiction division include: "The Riddle of Jutland," by Langâ€" horne Gibson and J. E. T. Harper. (A simple, straightforward story ¢f the great navail battle that should clear up the reason for the Jcllicoeâ€"Beatty conâ€" troversy once and for all.) Eight Important Nonâ€"Ficâ€" tion Volumes Added, Toâ€" gether with Several Ficâ€" tion Numbers. Another Group of Additions made at the Timmins Pubâ€" Books at Library fan," by P Englishman after excit he Bunker unusual p Cruise," by Maysie go on a West Indies are interesting.) y Patricia Wentâ€" iman escapes from exciting adventures _ by Hoffman i the mysterious Gz2ld beyond th»e of Pours Ebhat Bodby r," by Adams. placeâ€"a golf * +0f ¢€ * #* #,.,.*, 0 "% #* 2 *4 * 6. o s****s i a is ns s 28 2 2t a 282 24 c it 2 282 itz n *n i Pn in 2 n a 24 s Pn n n na* n ns n d n n *n d n 2l a ns 2 dn e 2e n 202 4* n an*, “.“.“ .”.00.“ .0 ht .”.“ .“.“ .“ .“ .“ .“ .0 0'0 # .”.00 .00 .00 .“ .“.0 0.00 ‘“ .“ ‘“.00 .“.“.fl.“ .N.“ .fl .0..“ 0’ '.,.’ Service Plates Service plates are the things to have at every place. These are not intended for use, but decoration and formality ~since no place should at any time be ‘without its plate before it, either one of these plates or one with the food of the course. Service plates are generâ€" ally a trifle larger than dinner plates. and highly ornamental. Silver service and elaborate porcelain plates are de luxe while glass plates, especially largo deccrative ones, gay in colour may serve the purpese. In fact, if your China closet does not boast service plates the handsomest dinner plates you have can be pressed into service. Silver and Glass On the right of the service plate are the knives in the order in which they will be used, the first needed on the outside, and rigardless of size. Cutting edges of blades are turned ward the plate. Spzons are also on tas l A dining table properly set is a dainty and inviting thing to look at, even though it be devoid of edibles. The linen must be spotless, the silver well polished, the glassware shining, and the China immaculate. These are thac essontials whether the msal is to be served the family only, or whether tie vable is laid for a dinner or luncheon party. The gensral details of laying the table are identicai, hnowever. Tablescloths in Vogue The napery may consist of a tapleâ€" cloth of linen rayon, or a mixture of both, cr of silk, or it may be of lacse, Tablecloths for dinners are gaining in vogue over runnors, centrepieces and doilies, these latter becoming more and more conned to luncheon and suppe®s, with breakfast sets for trame early mornâ€" ing meal. The tableclsth must have a silencer beneath it both for softness and for table proteciion. BROWN LABEL â€" 33¢ %% Ib. QORANGE PEKOE â€" 40: % Ib. un \ C N\ 4 | Ns ds \ xm oV C l y #. °* V Notice is hereby given that all arrears of taxes owing to the Town of Timmins which are not paid on or before April 15th, 1935, Wlll be cofiected by Bailiff or distrain. To a m aatstandmg on May Ist, 1935, a A WELL APPOINTED DINNER TABLE AND HOW TO SET TT CORRECTLY. Lydia Le Baton Walker A WELL SET TABLE WITH HANDSOME SERVICE PLATES Notice ‘Toronto Mail and Empire:â€"Adolf Hitler‘s mention of President Wilson‘s Fourteen Points will send youngsters scurrying to books of reference to learn what the Fourteen Points were and also who President Wilson was. As far as can be learned tiis week no disposal has been made of the land, but it is understcod that it will be sold in the near future. . The j059 of tearing down the 3t Onge Block at the foot of Third Avenue on Mcountjoy Street is nearly :complete now. F:llowing the gutting of the building by fire a few weeks ago, it was decided to wreck the place ang dispose of the matsrials. Following Recent Fire at Building it was <Decided to Wreck Structure and Dispose of Material. St. Onge Block Now is Being Torn Down right in correct order after the knives. Forks ars on the left on their order Three pieces of any one king of silver is the proper limit. The butter spreadâ€" er is On the bread and butter plate if used. Its position is at uoper left of service plate. At dinner bread nor butâ€" ter is not supposed to be served, but some hostesses continue to have them. Boverage glasses are at upper right and either in a row or in a group. The dispCsition of other dishes on the table remains with the hostess, who should arrange them with a view to symmetry and acesssibility or decoration. (Copyright, 1935, by The Bell Syndiâ€" cate, Inc.) THURSDAY. APRIL <TH, 1935 Clerk.