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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - August 13, 1910, Lethbridge, Alberta A Real Summer Temperature u knoi' tht perfect comfort of a summer day with the thermometer at Why dew In the to winter feel chilly Why does while varm enough, fetl stuffy and oppressive Daily Herald; Saturday, August iff average furnace, la warming the air, dries out the natural moisture and talk to replace It Instead of the 70% average humidity of the outside air, your funnoe heated probably cootaios lesi than 30% of moisture. The auddea changes from this hot, dry to the ooW, outdoor air Is the oeromoiMet of the oolds. sore throats aad lung troubles so common In winter. The Remedy is the "CIRCLE WATERPAN" "GOOD CHEER" FURNACE 'TOs paa tDcirdes the firepol, awl several tamm at much Water as the aukeshlft pan la the average fwaaoW the h an evaporation sufficleat to keep tbe air la .every ram IB MM-bowe at practically same humidity as the fresh outside air. so that 4T Jeete perfectly oMnfortaMe, Ike a summer day. Plants and people thrive fa aawb an i "EDITED BY UNO" Tho "Good Cbaer" Circle WaJerpaa eaoMA' Hfr as well u coal.bffls. _ 2 For full parttouUra ef thfe apanM tanaoe 1 Have you given EDDY'S WOODENWARE A Trial? If not, why not? Are you aware of the fact that there are better Ask your dealer to show you j.-., Matches, Paper of all descriptions, Paper Bags, Tubs, Pails and Washboards. He is not up-to-date .unless he can show vou woodenware made at EDDY'S. B. Eddy Co'y. Lt4 Hull, Canada ESTABLISHED 1851 I A: DAISY LUNCHEON Now that the daisies are in bloom and plentiful, one can give a very pret- ty luncheon, using plenty of daisies. Go out in the fields and gather the daises by..the armful. It would be better to gather them early in the morning the day of the 'luncheon or the day before, to be sure they are fresh. P.ut them a'll around the house in different vases and in the dining room put a large bow of yellow ribbon on the center of the chandelier and have yellow Hebe ribbon hanging down from all around in-different lengths, with two or three daisies tied j on the end of each, Then put a large bowl full of daisies in the center of the table, and if you have a centerpiec embroidered in yellow it -would b pretty to use it. Lay a few daisies around on it carelessly, and if you have plenty tie a small bunch to each place card, -the place card to be, a hand-painted daisy. For the -salted al rnonds, buy the smallest sized paper cups. The first thing to do in making these is to fasten the handles on, a little piece of -wire .twisted with yel low paper. Then paste a little ruffle of yellow crepe paper the top Braid yellow crepe paper and put two rows on below the ruffle, fas- ten two or three daisies on the handles with narrow yellow ribbon, if de- sired, tie the place cards to these and fill with salted almonds. Here are a few menues to choose I. Grape Fruit Cream of Sorrel Soup Codfish a la Mode Spagetti and Cheese in. Ramakins Banana and Orange Salad Gelatine. Angels Food Cake. Coffee. IL Canape de-Cavian. Wafers Consomme with Egg. Celery. Wafers Salmon Croquets. Hollandaise Sauce. Sweetbread Patties, Peas. wi'th a teaspoon- and lay in a bowl; sprinkle with powdered sugar; peel the bananas, cut halves lengthwise, then across and then each one in half lengthwise again; sprinkle with lemon juice; place the orange and bananas on ice 'till ready to serve; arrange crisp lettuce leaves on the individual salad plates; place the bananas on forming a circle to" represent a daisy; sprinkle with a little powdered sugar, then put a large spoon of orange in the center -with a tablespoon of salad dressing on top; make the salad dress- ing with lemon juice in place of vine- gar. Daisy one half a box of gelatine in: cold water for 20 min- ,utes, or until soft, add one cup of boil- ing water, one pint of orange juice, the juice of two lemons and one cup of sugar. Strain. Wet a mold hot water. Pour in a very little gela- tine, just enough to cover the bottom, and let this' stand jantil it just begins to jelly; then lay a few freshly wash- ed daisies, face down, on the jelly, and po.ur on the rest of the jelly. Set on ice until ready to serve, then turn out on a large platter and garnish with whipped cream" and a few daisies. Charlotte lady fingers in halves.crosswise and spread apart, having four pieces from one lady, fin- jer; dip all. the pieces in hot -white cing and. allow.to cool. Then make a cream sauce; soak one half a box of jelatine .in a-half a cup of cold'water or 20 minutes. Then, put a pint of- Phone 564 THE STANDARD GARAGE CO, Box 1928 Wood Street Lethbridge We Have Now in Stock the Following Accessories RAJAH SPARK PLUGS, 1-2 inch and 7-8 inch. RAJAH PORCELAINS AND GASKETS. COTTER PINS, M6, 3-32 and 1-8. CAP SCREWS, 1-4 in. to 3-4 in. LENGTHS 3-4 in. to 4 in. SET SCREWS, 1-4 and 5-16. NUTS 14 in. to 3-4 in? NUTS 5-16 in. to 1-2 in. STEEL 'BALLS, 1-16 -in. to 1 in. BRAKE BAND LINING, 3-16 in. to 14 in. thick, from 1 in. to 2 in. in width. SPRING BELTING, 5-16 in, any length. LOCK WASHERS, 5-16 in. to 1-2 in. ACETYLENE BURNERS, 1-2 and 34 foot. GAS TUBING AND CONNECTIONS, 3 and 4 way. TIRE VALVES, INSIDE PARTS AND DUST CAPS. -.._. V ACORN PUMP CONNECTIONS. 7 VALVE TOOLS. HORN BULBS AND REEDS. BATTERIES AND BATTERY CONNECTIONS. FOLDING PAILS. GREASE GUNS. V TIRE CHAINS. JACKS. TIRE ENVELOPES. CEMENT PATCHES. Auto livery in Connection We Are Open Day and Night attention to Repairing T. 3 milk on -to heat in a double boiler, and while it is seating beat together the polks of eight eggs ana one and three quarters cups of sugar; gradually pour he hot milk on the.eggs, stirring all he time; .put the mixture on in the Double boiler and stir for five minutes, .There are no dead flies Jying about when s Broiled Chicken. Candied Sweet Po- ,tatoes Asparagus on Toast. Kof" Rolls. Daisy Salad. .Cheese Sandwiches Orange Sherbet in Frozen "White Glasses Cake. Coffee. are used as directed. -All O and General Dealers sell Orange Cream of Asparagus Wafers. Florida Chicken. Sweet Potato Cro- quets. Carrots au Gratin. Hot Rolls Olives. 'Radishes. Charlotte Russe. Coffee. Roman Punch in Glasses. Mushroom Croquets. Peas Creamed Potatoes. Hot Rolls. Olives. Radishes. Celery and Apple Salad. Ice Cream. Cake. Coffee NIEWS FROM TWP. 2, RANGE 15. STAVELY Johri McKnight, Bert Vincent, Gor- don and -Doyle Bber went to Cardston last week1 to "work in the hay fieia: -The hay crop is said :to be very 'heaVy' in that district and Mr. McKnlgat intends to'ship his "hay from there to feed" his stock -this: -winter. Farmers are busy cutting their grain. Some using binders, some have platforms behind their' mowers, and" some say they will have; to use potato diggers to get their crops. Misses Katie Till, Merle Leffingwell; Fay Smith, Rose :and Myrtle Rouse were guests at a supper given by Mrs. Fitzmaurice in honor of her sister, Miss Mitchell, of Dakota. Fred Beard an3. family took supper with Rev.. Clun.and family of Milk Riv er, on Thursday evening. Mrs. Appletbn, of Warner, and Mrs. Streich, of Auburn, Minnesota, "were guests of Leffingwell's last week. school and church services at Geo. Aug. 14. DISTRICT LOOK CROP OUT- Trinity College School Fireproof fags. HOT. M. A. fONT MOPC. (Stavely Standard) The'crop outlook in tnis district is very much better than -was generally supposed. Some farmers will have very fair crops on the whole, but they are the exception. As the general rule only on summerfallows and breaking will the yield be fair And this should prove conclusively one of tbe very best farmers in this district, or even in the province, said in our office "time itpays .to summerfallow pretty nearly every-other year. It pays, he said, long run. He has tried it for years, and knows what he is talking: about However, last year was favorable and a large percentage of our crop is on land prepared that way. But there will be a short crop of hay, to make up for which a number of farmers are cutting their grain for feed, so as to carry their stock dur- ing the winter without the necessity of buying feed, as nearly every farmer has sufficient grain in store to carry over till next harvest. veal or chicken broth, take off and add the CONDEMNS INSTRUCTION IN SECULAR SCHOOLS Bordeaux, Aug. An- drew today issued an appeal to Cath- olics in which he condemned in the severest terms the instructions given In the public and primary schools and the secondary schools, citing the Holy Hollandaise one table of butter, stir in one tablespoon of flour, then add slowly one cup of When it boils yolks of four eggs, beaten smooth with one table spoon of lemon juice and a few drops of onion juice if liked; return to fire and stir until it begins to thicken, then add one tablespoon of butter and beat till smooth. Sweetbread one can of mushrooms to two" pairs of sweet- breads; cut the mushrooms in quar- ters and the sweetbreads in small pieces. Rub one teaspoon of butter and one of flour together until smooth scald one'and one half cups of cream or part milk and stir this in the flour and butter slowly. Season with a tea- spoonful of salt and a pinch of pepper; stir until smooth. Heat the mush- rooms and sweetbreads and add them to -the sauce, with a wine glass of sher- ry wine. Fill the pattie cases and serve hot This amount fills one and a. half dozen cases; Broiled and draw two" young chickens, brush over the side with butfcer, squeeze over it the juice of a lemon, and add sliced onions and bits of parsley, let stand an hour or more, then place on the broil- er with thin slices of bacon over the top and broil 20 minutes, or until the thickest part is done. Turn the chick- en frequently or the "skin .will burn. See instructions to Bishops of in 1S75. Ama The University of Alberta Courses; Offered In to B. Sc.'degrees. APPLIED to B. Sc; degree. MATRICULATION EX A WIN ATI Wednesday, Sep- tember 21st REGISTRATION .AND, September 2otJuL Application for the September. Matriculation. Examination should be made before September 1st. For application forms, cal- endars, and full information, apply to THE REGISTRAR, Afta. with two teaspoonfuls of butter to which a teaspconful of finely chopped parsley has been added and a few grains of salt Candied Sweet a large sweet .potatoes, peel and cut in halves lengthwise; grea.se a large shal- low pan and place the potatoes in; spread thickly with butter and sprink- le sugar over to cover with a very little cinnamon; if desired add a few spoonfuls of hot water and bake until a rich brown, basting often. Asparagus on the aspar- agus on in boiling salted water and cook until tender; while it is boiling make small pieces of toast and a good cream sauce; when the asparagus is done place it on tbe toast and pour the cream sauce over it Macaroni aid Cheese one fourth of a pound of macaroni in very small pieces; cook in 3 quarts of boiling salt water one lialf an hour or until tender; drain in clear .-water through a colander; moisten well with a thin white sauce and fill the empty shell of an Edam or pineapple cheese; set in a hot oven till hot through; re- place the cover and serve hot Banana and Orange the1 oranges in halves; tcoop out the meat at the end of that ume add the gela- tin and stir lor two minutes more; hen take" from the and place the ;saucepan'in a part of cold.- -water; scir frequently until the custard cools and begins then' add the strain- ed juice of two large oranges and one lemon; stir a few- minutes, then stir in one pint of Cream whipped to a "small and glasses' ready and pour a little of this in each and "set in a cool place till ready to use; when ready to serve place the iced, lady fingers in a circle to form a daisy, and turn out the gelatin, put- ting one -in the center of each plate fhe yellow center of the daisy.'In- stead of filling glasses with the gela- tin, pour into a large shallow pan and set on ice; when ready 'to serve cut out rings -with a small biscuit cutter. Mushroom and peel one half a pound of mushrooms; chop the stems and peelings and simmer 20 minutes in milk enough to cover; run through a fine strainer- and; reserve the liquid; make, a sauce of one-fourth a-cup of-butter, half a cup Of flour', one cup each of liquor and cream; season with, one half .tea- spoon of salt; and a pinch of pepper; brown -the tops in butter; after cutting in small pieces add two hard-boiled eggs, rubbed through a sieve, a table- spoon of chopped parsley, the sauce arid the yolks of two'raw eggs; mix thoroughly and cool; when cool shape into croquets; roll in bread crumbs anil" egg aad fry in deep, hot lard. ;.Grapefruit-rCut the grapefruit in halves; .'cut 'but the center with a sharp pair "of scissors and '.powdered sugar; let .stand in a cool place ;to. serve, then. garnish with a few daisies on each plate and a little green, if you have it. spread between thin slices of bread. Orange a narrow strip on the top' of the oranges for the and cut in halves leaving' on the narrow strip, and take out orange. This is a little hard to it be a -little easier to cut the oranges in half and put on a small piece of -wire for the handle; twist daisies around -the handle; remove the seeds from the oranges and cut in small pieces and sprinkle with powd- .ered sugar; beat the yolks of about four eggs; add five or six tablespoon? of orange juice and two' tablespoons of powdered sugar and the Juice of one lemon; chop up a few-bananas or any other fruit desired in" small pieces with the oran'ge' and', pour this sauce over all; fill the baskets.and place on a. plate in a wreath "of smilax with a daisy or Cream Of -two' bun- ches of asparagus until tender. Cut off -the tips and lay two tablespoons of butter and .then add trwo tablespoons of'flour. Stir until smooth, gradually, adding two quarts of white stock. Add the ends of the asparagus to the broth "with a tea- spoonful of: salt Boil one half, an hour, then'strain through-a sieve; ..add taps and .one c.up of to boiling. point'. arid of Sorrel cup of sorrel in. drain .and. chop fine; heat three table- spoonfuls of butter and one half an onion, sliced, and cook five minutes; without browning; add three table- spoonfuls of flour, and when smooth add the -sorrel with one teaspoonful each of salt and sugar and a pinch of pepper; when well .mixed add one md a half cups of veal or chicken >roth; -let this boil up, then add one half a. cup of scalded cream and the yolks of two eggs beaten and diluted with one cup of cream or milk. Codfish a La up a tea- cupful of codfish very fine and freshen, wo cups of mashed potatoes, one pint of cream or HeJi milk, two well-beaten eggs, one half a cup of butter and a ittle salt and pepper; mix well to- other; bake in an earthen baking dish. Cheese Edam or ther cheese with butter enough to orm a paste; season with pepper and alt and add a few salt nuts sliced; the asparagus cream. Bring Sweetbreads .a the sweetbreads after being boiled in; very small-pieces; season, with salt and pepper. Make'a good cream sauce and add the. sweetbreads. When heated through .-fill the cases. .Florida chicken as for boiling, salt and "pepper, then roll each piece in flour, then in bread ocumbs. Put in a dripping pan and minutes, then pour one half a cup of melted butter over it and brown nicely. Sweet Potato. sev- eral sweet potatoes; as soon as they are soft, break them apart and .take out the and put it through a strain. To -cwo cups of -the pulp add one and a half teaspoons of salt, three tablespoons'.of butter, one. egrg beaten, three tablespoons of blanched almonds chopped and pounded, and hot cream or milk enough to make a consistency to handle. Form in shapes of apples, dip in egg and bread crumbs and fry in deep fat. Carrots au scrape and cut into dice three cups'ful of car- rots. Place in a baking dish and cov- er with a cupful of clear stock. Sea- son with a little salt, pepper, a very Mt tie mustard, and one onion, chopped fine, bake in a. hot oven for 20 min- utes, then add one and a half cups of milk, to which has been added a well beaten egg. Cover with grated cheese Producing from Quaiity GOOD can no more be made from POOR grain, than blood can be drawn from a stone. -I" H.- The grain we for making "SPECIAL SELECTED" RYE WHISKY Is the kind that wins gold medals and highest .The kind. bought by the FEW who are willing to pay the price the ONLY kind good enough for us; When .the 'hum.' of the thresher has ceased on the fruitful Western Prairie, thousands upon thousands of bushels of "Nature's choicest" pour across the con- tinent in a golden stream direct to our own Shipped under the watchful eye of our expert grain buyer, every bushel must grade up to on delivery. There's the life and soul of this choice grain corked up In every bottle of Corby's "Special Selected" Rye Whisky, Try It for flavor's sake. Sold evtrywhtre by hattls and liquor stores The H. Corby Distillery Company Limited 51 A; Head Off ices: Montreal. Packard's "Mon-Ami" Quick to put to Sfev to 'its 4vt and tlM leather. Jn ind children's shoo.'' Wx of iti Mtrf OB tht'market.; 1. CM, it TiyH. put in the oven aiid-hake 15 longer. SUGGESTIONS FOR THE HOUSEWIFE Whiterwash will stick Detter if salt is mixed with it Tartaric acid may be used to re- move rust from fabrics. A green mayonnaise, to be used on a salad of vegetables, may be made adding chopped parsley. A porcelain tub or sink may be thoroughl run smoothly, run it lightly over the soap. For relieving the pain of a sunburn a paste of talcum and cold cream mixed -well together, will be found helpful Cold cereals, like the' various" flakes are much improved -by the addition of fresh-fruit with its natural juices An application of lemon juice anc salt and a.good sun exposure is ah olc and effective remedy for fruit and many- other kinds of stains. In washing ibrown stockings do not use blue water; this is" the reason that so many brown stockings look faded after coming from the When the asbestos of a gas log be- comes blackened, sprinkle it with salt, then light the gas and the feathery mineral will soon turn white again. To avoid tearing sash curtains when passing a rod through their hems, put a thimble on the end of the rod, when they will slip through easily. IN CLARESHOLM DISTRICT ped in spirits Oatmeal should never cook less than an hour, and it is much ibetter if left to simmer all night. Fresh chocolate should be soaked in lukewarm water after which they are easily washed out. Never stand a broom in a corner: tie a piece of string around the handle and hang it up. To remove stains and discolorations from tinware, try rubbing with a damp cloth, dipped in soda. Olives and English walnuts ground together and moistened with mayon- naise make a good picnic sandwich. Yellow spots on clothing are often due to acid; try immersing them in a weak solution of ammonia and warm water. Wet shoes should be stuffed with j paper, which will absorb the moisture j (.Claresholm Review.) While Claresholm will not have good have a more grain Jn this disrricr than was thought ily cleaned with a flannel" dip-1crops the elevatois win ha spirits of turpentine. dul1 'w'nter there season. who had fallow are doing fair- ly well. In a few minutes on the street on Tuesday the Review heard of a number who will have more than seed. Albert Tovell will have between two and three thousand bushels, Mr. Drollinger will have a bumper crop of both -wheat and oats, Earl Tovell has 120 acres of good wheat, J. R- Harmon has 320 acres which will like- ly go 20 bushels to the acre, Sam "Wy- ley has 100 acres, John Stevenson has good crops, Power has some splendid grain and R. Brown has 160 acres which will .yield well. One of the biggest successes of the is the farm of Ed. Strangway north of town. His fields are a rich look- ing sight. He has spring wheat which will tax the ability of the. binder to and prevent the shoes from getllag jt down. Messrs. J. and G. F. hard. A sure relief from thirst when water is not handy is derived from holding a dry pebble or button in the mouth. Summer curtains of a cross stripe are preferrable to" Swiss, as they fresh longer and "are easily laundered. Good black mixed with the o2 an is excellent to re- tie color of black kid gloves or When ironing, nave a cake of laun- dry soap Idasdy. If the iron does not Nowlin have some good looking fields and T. D. Lewis will have between three and four hundred acres. N3ck Taitinger is amqng the Star Lane dis- trict men good wheat and the Messrs. Davis have also good fields. H. Paulson says he has 100 acres not means exhausts the list. There" are many, others adjacent, to: Olaresholm- who have fine fields of wheat ''These are a few heard of inside of half an hour Tuesday afternoon. It all goes to no other country in the, world could produce so much in a year in which there was little or no rain. The Claresholm district has1 them all going. PRINCIPLES OF DRY FARMING (Claresholm Review) f: Mr. C. S. Noble has 1200 to 1500 acres of wheat on -his big farm, at Noble. All the new land is yielding well. Mr. Noble .attended the" dry. farming congress at Billings last year and applied some of the principles on his farm. He had a packer following the plows. He has also.a very large quantity of hay and also cut a large amount of green stiitt While the year is not up to'expectations it-is cer- tainly not one to moan over. He has demonstrated the possibilities of South erri Alberta in a dry year. The Anglo-American hotel at na, Man., has been sold by E. Q: Reitz to David Ross, of Medicine Hat. best looking fields in the-country side. C. R Anderson has good fall wheat and so has J. F. Reynolds, W. J. Elliott has fifty acres yield about 600 bushels. This by no Cigars and Tobacco A. C. Messer Proprietor Siccesstr C. L'UptM Basement Oliver Blk. Barber Shop in Connection ;