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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Barrie Examiner
Location
Barrie, Ontario, Canada
Date
Jul 24, 1924
Page
7
A reflection on Robert Louis Stevenson’s critique of Robert Burns focusing on morality and privacy. It contrasts Burns’s boastful sins with Stevenson's chivalrous conduct and urges restraint in repeating others’ faults, praising the virtue of silence as mercy.
Dr Kent Manning hosted a reception at his Toronto home for Rev H Manning and his wife as they marked fifty years of marriage. The couple wed July 17 1874 at Collier Street Methodist Church Barrie and traveled by buckboard for 68 days to Edmonton before settling in Ontario later residing in Peterboro.
A fragmentary column blends a dramatic poem about returning war time with domestic tips for housewives. It weaves memories of hardship with practical advice on cooking, cleaning, windows, carpets, and preserving foods, ending with a note on repurposing glove tops into baby footwear.
Twenty five members and visitors met at Mrs. Stanley Mc Lean's home on July 3. Current Events were prepared by Miss Jessie Foyston and a district meeting report by Mrs. Foyston. They plan cemetery gate painting on July 9 and 11, and will delay cemetery bee until fall. Two papers were read on Unexpected Company. Next meeting at Mrs. D Luck with a hymn roll call and a Cheese in Our Diet paper by Mrs. Foyston.
A debate over temperance columns questions using wine and beer in government dispensaries as a cure for drunkenness. The piece argues fermented drinks fueled vice since biblical times while noting distilled liquor emerged only in 541 and historical wrecks followed. It ends by urging rejection of the so called remedy.
A line glass dish with lady fingers or stale sponge cake. Prepare a soft custard from egg yolks. Layer sliced peaches, fresh or canned, and pour the custard over when cold. Beat egg whites with a touch of sugar, pile atop, with peach or jelly bits for decoration.
A meat stock free jelly method uses tomato juice water and seasonings with gelatin to create a molding jelly for fish. The preparation yields attractive jellied dishes suitable for serving without meat stock.
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