The Care of the Cellar

This is the third article in July of the School for Housewives 1909 series published on June 18, 1909, and is an article on why keeping the cellar clean is important.

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News.

The Care of the Cellar

FORTY years ago, chancing to stop at a New Jersey farmhouse in the course of a dive through the country early in the spring, my senses were assailed at our entrance into the hall by a peculiar and displeasing combination of evil smells and dankness.

I use “sense” in the plural advisedly. For the villainous combination aforesaid offended taste and smell and struck to the bones in an indescribable chill. I analyzed it during the half hour that sufficed for repairing the broken harness that had obligated us to halt by the way. I detected onions, I was sure of cabbage and turnips, and I suspected bets and potatoes. Mingling with these was the subterranean odor which lingers in disused wells and is never absent from unaired excavations—“of the earth, earthy.”

Above vs. Below.

We did not prate much of germs 40 years back, or my aversion to the celary smell would have been dashed by fear. As it was, I brought away from the homestead that had been in one family over 100 years an impression of uncleanliness and slovenly housewifery. Yet the upper part of the infected dwelling was as neat as hands could make it, and I learned subsequently that the mistress thereof had the name of being the most notable manager in the region.

“Almost too fussy and particular!” affirmed my informant. “You might live in her house for a month at midsummer and never see a fly indoors.”

“Yet she lived, day and night, with that smell!” I commented inly.

It was 10 years later in my life, and I was, by virtue of the added decade, a shade less uncharitable in judgment, when I unlocked the front door of the cozy cottage we had built a year before in the hill-country, beside the prettiest little lake in the State, and met a breath from the airless interior that confounded me. There was no furnace in the old-time homestead we had visited, and the more I thought of the “combination” the more the wonder grew how it had found its way to the upper floor. There was a furnace, with tell-tale registers, in our summer cottage, and open fireplaces in the living rooms. It was easy to decide how that noisome breath crept through the house. The question was how the smell came to be there at all.

Before the house was closed for the winter the cellar had been cleaned, swept free of dust and garnished with a coat of whitewash. The vegetable bins from which supplies were shipped to us weekly were duly overhauled by the faithful gardener and the decayed esculents thrown away. Yet there was the identical odor I had analyzed disgustfully that spring day. Onions and turnips entered into it, but the rankest and most offensive element was the strong earthiness of sprouting potatoes.

A Week of Airing.

It required a week of diligent airing and purging of the premises to rid my olfactories and throat of the rank effluvia. Before the month was out we had a root-cellar dug at a safe distance from the dwelling and the polluted bins removed thither. Since then no vegetables are stored in the cellar over which we are to live by day and sleep by night.

An underground room is never fit for human beings. In the teeth of the fact that thousands of our fellow-being do live below the ground level of our cities, no student of sanitary conditions pretends to dispute that dogma. We may drive currents of pure air through the vaults all day long; the floors and walls may be of waterproof cement, “dry as a bone,” according to the architect and landlord. Shut up the place for 24 hours and the dank odors are there, and the chill and the peril to lungs and blood and bones. In a “Talk Upon Apartment Life” we held some weeks ago, I spoke of the “germ belt,” or stratum of the exhalations of the soil in the most carefully constructed cellars. The upper floors are drier for having it. Hence, no well-built house is without the excavation. If you doubt what has been said here of humidity and chill, leave a linen sheet or garment shut up in the basement for a month, or a stack of papers, and report upon their condition at the end of the time.

We may not if we would, and we would not if we could, abolish our cellar. The trend of what I have tried not to make a philippic is to inculcate the necessity of managing them to the best advantage.

Never keep green vegetables and fruits in the basement that is below the street level and underlies a residence of human creatures.

“Sweating” and decay are inevitable. As inevitable is the subtle throng, creeping into the stories above, of gases engendered by dampness and rot. Your coal bin may be there, and whatever of rubbish or disused properties that will not be injured by humidity. Crockery, glassware and even barrels of fine china are safe in the orderly recesses. Trunks and clothing, pictures and books—never! I wish you could have seen a packing-case of clothing and fine linen that was brought upstairs in a fine, modern apartment house in a big city last year after six months’ storage in the cellar warranted to be “perfectly dry.” Mildew and mud were over every article, and the metal clamps of the trunk were red with rust.

The country cellar does not claim the modern improvements which would win us to trust the city basement. It is, usually, a hole in the ground, lined with stone masonry or faced with cement. The country householder knows its uses. He gives, as a rule, little thought to its probably abuses. When it gets too full of “truck and stuff” he has a general cleaning-up and sorting. The place is scraped clear of dirt and the walls are whitewashed. This done, his conscience is easy for six months to come so far as the hole in the ground is concerned. When a snake creeps in at the window and lives a contented life in the far corners until mistress or maid chances to espy him and goes into hysterics, the beast is hunted and killed, and the rubbish left is a lair for “rats and mice and such small deer” until the next periodical clearance day.

Build we never so wisely, it is not always practicable to have a cellar that will be dry the year round. But it is possible, and it should be obligatory upon the owners, to see that it is clean. The walls should be whitewashed twice a year, the windows should be protected from unclean beasts and creeping things by wire netting and stand open all the time except in rainy weather. The free circulation of fresh, living air makes the dwelling overhead sweet and wholesome.

There is no dust in our cellar unless when the coal is put in. And a word on that point comes in partly here. Coal dust flies upward through register and window to blacken furniture and floors above stairs. See to it that the man who brings the load to your cellar window sprinkles the coal from a watering pot before he begins shoveling it into the chute. It will save chagrin and dusting in dining room and parlor. Have high bins for the fuel, from which it will not escape all over the floor; likewise a wide plank on the side opening into the cellar.

If you keep glasses of pickles and and preserves down here, have constructed an inner room for them, well ventilated, but secluded from the coal bins and the lighter part of the cellar. Arrange the pickles and preserves upon swing shelves away from the dampness of the floor and the inroads of the “small deer” aforenamed.

Order, cleanliness and as much dryness as is compatible with the conditions I have enumerated as prejudicial to human health are the essentials to the right care of the cellar.

Marion Harland

Meals for a Week
The Housemothers’ Exchange

Today in the Dauphin Herald – July 17, 1919

Fined $200 for Operating Still

Nikola Presiloski, of Valley River, appeared before the police magistrate this week on the charge of “operating a still illegally.” He pleaded guilty and was fined $200 and $7 costs. The brand of whiskey manufactured by Presiloski is said, by those who sampled it, to be the best they ever imbibed.
Constable Coleridge, laid information against Joe Woiak, for failing to register under “Alien Enemy Act.” He was fined $10 and $5 costs.

G.W.V.A. Barn Dance

A barn dance was held on July 10th under the auspices of the Great War Veterans’ association in the barn of Mr. Arthur Fisher, Burrows. Some 150 people made the trip, and as the roads were good and the weather all that could be desired, a good time was spent. The McMurray orchestra was in attendance and, as usual, this was an assurance that the music was of the highest order. After all expenses had been paid a good sum was turned over to the association which will help their work and bring nearer the fond hope of the members that at some time, and it is hoped soon, they will be able to see their way to having quarters owned by the association as a permanent home for the veterans of the district. The thanks of the association are due to Mr. Fisher, who has placed his barn at the disposal of the association on two occasions this summer, and also to the various ladies and gentlemen who assisted in the arrangements.

G.W.V.A. Notes

Members of the above Association are asked to note that the meeting will be on Thursday night at 9 o’clock in place of 8 as usual. This change is to prevent a clash with the baseball game to be played the same evening. Members are requested to put in an appearance as matters of importance will be discussed. The executive of the association is informed that an Order-in-Council has been passed extending the War Service Gratuity to men that have seen service in England, but did not proceed to France. Particulars have been requested as to the manner in which application should be made for same and comrades will be notified on receipt of same.
This association wishes to thank those ladies who kindly sent cakes for the dance recently held at Mr. Fisher’s barn, also to Mr. Fisher for the use of his place.

Peace Day Observance

Dauphin citizens will observe Peace Day by a short service in the town hall at 10 a.m. In the afternoon a basket picnic will be held in the park with a program of sports for the children.

Sentenced to Five Years

The town of Dauphin laid a charge of “vagrancy” against Wm. Boyko. He appeared for trial before P.M. Hawkins on Monday. He entered a plea of not guilty but was convicted and sentenced to five years imprisonment in the Industrial Training School at Portage la Prairie on Tuesday. Boyko’s previous record is bad.


Geo. Spence, who has been overseas for over two years, returned home last week.
A party of surveyors are surveying the new railway line from Toutes Aides to Winnipegosis.
Miss A. St. Godard, of the Pas, is visiting her sister before going to Winnipeg to reside.
Misses Myrtle and Edna Grenon were passengers to the city on Saturday to meet their father. They will leave for Minneapolis to send their holidays.
Mrs. St. Amour and Misses A. and H. St. Godard left on Saturday for a visit to Winnipeg.
A fire occurred in the Armstrong Trading Company’s oil sheds this week, but was put out before serious damage was done.
F.G. Shears, J.P. Grenon and A.H. Steele have left for Winnipeg in connection with the suit started by the Armstrong Trading Co. against J.P. Grenon as to the ownership of the Winnipegosis hotel.
This has been a dry season here but lots of rain has fallen this week which has put the crops in good condition.
The lake steamers have been overhauled and have made several successful trips up to the north end of the lake, establishing new fishing posts.

Fruit for All the Year ‘round

This is the second article in July of the School for Housewives 1909 series published on July 11, 1909, and is an article on the benefits of fruit which can be eaten all throughout the year. Marion Harland spends quite a bit of time talking about the apple and the pineapple.

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News.

Fruit for All the Year ‘round

DIETITIANS of every school, whether it be vegetarian or flesh-eating, agree in banishing rich pastries and hot puddings from the family bills of fare during the dog-days. A most elastic term that in our country! If calendar and zodiac are to be believed, the malign region of Sirius is limited to July. Then, we are told, the sun has most power and the air least vitality. In real life, as we perspiring natives of the so-called temperate zone know summer existence, sultry noons and suffocating midnights have all weeks for their own and regulate the thermometer at their will from the middle of May to the middle of September. The longest day in the year, June 21, is oftenest the hottest of the summer.

By the middle of May we begin to talk of lighter underwear and cold dishes. The bon vivant’s pat order at hotel and restaurant of “a hot bid and a cold bottle” is modified to exclude caloric in the game. Steaming roasts are tabooed with potpie and pork. Beginning with strawberries, ripened, by courtesy, in Florida, we run the gamut of fruits desserts through May, June, July, August and September, winding up as a grand flourish with the purpling wine skies of the October harvest moon.

Housemother and cook rejoice in the lightened cares and work brought when the relief is most opportune. A sapient youth once remarked to me how “lucky it is, don’t you know, that dish are in season in Lent.” The caterer and the cook regard as a special mercy the conjunction of hot weather and plenty of fruit.

The truth being that the human race would be healthier and longer-lived if we served desserts that require no cooking all the year through. No, dear reader! you would regard the flesh-pot as an essential to the diet of creatures who are stamped by nature as both carnivorous and graminivorous, I am not hammering in the dogma of raw foods! I but plead for moderation in all things, and that we admit to our daily fare things that draw nutriment and sweetness directly from the bosom of Mother Earth.

Their Especial Use.

Currants, berries, rhubarb, peaches, apples and pears, melons and grapes bring to jaded appetites and bile-laden systems each its own message. It is so plain that they were intended for our good that the pastry-loving man, though a fool, may not err in interpreting the lesson. A too-common blunder is in overlooking the benefits we might get from carrying the habit learned and practiced when the mercury is up to blood heat on into the winter solstice. For bile gathers as surely if more slowly then, and the digestive organs are sluggish to congestion.

True, we need carbon in cold weather, and meat and oils engender carbon. Hence the Eskimo’s and Laplander’s dietary of train oil and seal blubber. Does it occur to the advocate of heat-making foods that neither Eskimo nor Laplander is a model of athletic comeliness?

Beginning with the earliest spring berries, we note their beautiful adaptation to the condition of the winter-taxed body. The acids of berry and of cheery act directly upon the blood and biliary secretions. I have heard young women congratulate themselves upon the effect of strawberries, raspberries and cherries eaten in abundance, upon the complexion. Not one in a hundred stops to trace the clearing and coloring of the sensitive cuticle to the inward cause of the change. Nor are our girls singular in the failure to look below the surface of things everybody is supposed to know.

Peaches are yet more catholic in principle and benignant in action. They may be indexed as a capital all-around fruit. They correct constipation, yet have a decided tendency to brace the intestines. Prussic acid, in minute quantities, is secreted in the fragrant cells of the luscious peach, and as a heat, not a destroying principle.

“Fruits”—to quote from other published deliverances of mine upon this matter—“contain predigested food elements which do not clog the system and which are valuable in sustaining strength. Fruit acids cleanse the stomach and bowels, and at the same time are nutritive elements of diet. They are foods and medicines, or rather foods which avert the necessity of medicine.”

The specific effect of the fruit which precedes thee heavier business of the first meal of the day is the “cleansing” spoken of in the preceding paragraph. After the sleep of the night and the inaction of the digestive organs a sort of mucous film forms upon the coat of the stomach, indisposing it to do its proper work. The gentle acids remove this and awaken the organ to a sense of what is expected of it. In passing, I may say that this preliminary operation removes the stigma from the cereal succeeding the acid. One writer upon gastronomy asserts in round terms that he would “as soon cover the coat of his stomach with a viscid poultice as compel it to take care of a bowl of oatmeal or hominy early in the morning.”

Oranges have an advantage above the great majority of other fruits of being obtainable all the year. They are anti-bilions. So are lemons. The orange is agreeable to the taste and has nutritious qualities not shared by the more tart cousin.

Right Royal.

Of the king of fruits—the apple—I have written so often and at such length that I approach the subject warily. There is not a month of the 12 in which it is not at least partially in season. It is scarce in late August and early September, unless one counts as one of the royal lines the thin-blooded faintly acid and altogether unworthy specimens yclept “summer apples.” Certain varieties are acerb to a proverb, others are as insipid as cotton wool, and as indigestible.

But the apple proper, tender of flesh yet firm to the touch, rich in coloring and fragrant as Araby the blest, cannot be over-praised.

“Eat an apple daily, and live forever!” says an old proverb. And an English pundit who has made fruit values a life-long study:

“The apple is rich in phosphoric acid. This last contains the least amount of earth-salts, and for that reason is probably the nearest approach to the Elixir of Life known to the scientific world.”

The pineapple is getting its innings in the twentieth century. “One of the best of fruits,” declares one standard encyclopedia.

An eminent botanist goes a step further:

“The pineapple is universally acknowledged to be one of the most delicious fruits in existence.”

The exquisite flavor and the refreshing properties of the juice have long entitled it to a more than respectable rank as a dessert fruit. Within the last dozen years medical science has raised it to the dignity of an acknowledged curative and digestive agent. For long there was a popular impression that it is indigestible to tender stomachs and unfit for young children. The prejudice was not groundless so far as the average pineapple of commerce is concerned. It is plucked before it is ripe, packed before it has “sweated” off the rind moisture and transported to market a thousand and more miles away. What marvel if the fiber is though as hickory splints and the juices tart to acridity?

With the practical annihilation of long distances by the miracles of rapid transit that take our breath away, literally and figuratively, the real pineapple is brought to our knowledge. Stripped of the skin and rid of the core, both of which have an astringency that bites the tongue and scalds the throat, it fully justifies the definition of the cyclopedist. The juice is prescribed by our ablest physicians as a remedial agent in cases of diphtheria and other forms of sore throat. It has been known to relieve croup when medicines have failed. Strangest of all, it is recommended, and with reason, for dyspepsia. The expressed juice, administered by the wineglassful, is a tonic and a corrective of heartburn and general weakness of the alimentary organs.

An enthusiastic “fruitarian” assures us that, “in addition to nutritive properties hardly inferior to those of lean beef, the juice is a wonderful digester and the basis of an extract of marvelous efficacy in reliving stubborn cases of dyspepsia.”

Time was and within the memory of the reader of middle age, when olives, English walnuts and “Malaga” grapes, figs, boxed raisins and pineapples were delicacies imported from beyond seas for rich men’s tables. California and Hawaii have brought them all within the reach of households of moderate means. Nobody wants Seville and Sicilian oranges who has known the luxury of the Florida fruit. Ripe olives from California have a tender richness the orchards of Italy never provide for us. And the Hawaiian pineapple yield promises to drive out of the market the tough-fibered, comparatively sour fruit we have, up to now, known under that name. Let us rejoice and be exceedingly glad that the “most delicious of fruits” is decreasing in cost and increasing in goodness, while meat and cereals are on the steady (and sinful) rise.

If I linger on this section of our subject it is because I have but lately learned the excellence and comparative cheapness of this variety of what we may proudly claim as a native fruit. It has the signal advantage of suffering less from cooking and canning than a majority of fruits. Apples, peaches, pears and berries undergo a chemical, and not a pleasant, change of taste and texture when subjected to heat. The home variety of pineapple we have referred to retains delicacy of tissues and exquisite aroma when canned.

This matter of fruit desserts that we may have all the year round is fraught with such lively interest to me personally that I grow garrulous. It is not practicable in the compass of one article to do even partial justice to the immense variety of native products which justify the declaration of a distinguished editor and lecturer that “the finest fruit market in the world is to be found in New York city.” And this upon the morrow of his return from a journey around the globe and visits to most of the principal cities of the world.

Grapes deserve more room than our bounds will allow today.

“I write it down as an indubitable fact that it is a physical impossibility for a healthy man or woman to eat enough ripe grapes to hurt him or her,” is a familiar quotation from writings of a renowned authority upon health and diet.

He said it over 50 years ago. In that time I have kept a sharp lookout upon the grape market and grape consumers, and I believe he spoke the truth in soberness, if not in love for his race.

To borrow again from my own library. “The large amount of water, sugar, salts and organic acids they contain purifies the blood and acts favorably upon the secretions of the body.”

And a final and significant hint to the women of all ages, especially to the young:

“Fruit eaten before breakfast and at meals tends to reduce the redness of the nose and otherwise improves the complexion.”

N.B. and P.S.—Pastries and hot doughs have a tendency to thicken the blood and muddy the skin. This is emphatically true in hot weather.

Marion Harland

Meals for a Week
The Housemothers’ Exchange

Today in the Dauphin Herald – July 10, 1919

Police Court Cases

P.M. Hawkins, Presiding
On information laid by Constable Coleridge, John Goik appeared before the police magistrate on the charge of “non-registration under Alien Enemy Act.” He was found guilty and fined $10 and $5 costs. Urko Chorny also appeared on the charge of “removing without permit under Alien Enemy Act.” He was found guilty and fined $10 and $9 costs or 30 days hard labor. Urko elected to take the 30 days.
On information laid by Chief Bridle several boys were assessed $2 and costs each, for bicycle riding on sidewalks.
Wm. Bell faced the magistrate on Monday on two charges. First, that of “driving a motor while intoxicated,” second, for “having liquor I place other than private dwelling.” On the first charge he was fined $25 and $5 costs, and on the second count he was assessed $200 and $5 costs.

Saturday July 19th, Peace Day

Saturday, July 19th, has been proclaimed Peace Day, and a statutory holiday.

Fork River

Miss Ina and Stella Briggs left for their homes in Southern Manitoba to spend the holidays.
Pte. Miller has returned from overseas and is visiting at the home of his father, Charles Miller.
Pte. Merko and his war bride have arrived from overseas and are visiting with friends here.
Max Gashina has returned from overseas and is visiting at his home before going north to homestead.
The members of the Purple Star L.O.L. will hold their 17th annual basket picnic on July 12th at Fork River. Sports of all kinds.
The late heavy rains have proved of immense benefit to the district. The crops now promise well.
The auditor’s report is now in the hands of the clerk and will be perused with much interest. The ratepayers are entitled to know how the business of the municipality is conducted, and the council should let its light shine so that all may see its good work.
The question of the hour: “Are we to have the new school?” It is up to the ratepayers to say yea or nay.

Mossey River School Exams.

Results of exams: Examinations at Mossey River School No. 999:
Grade VII—Blanche Hunt 77.
Grade VI—Louise Rowe 63.
Grade V, Sr—Viola Rowe 76, Willie Thompson 73, Lorne Shannon, Gordon Atkins.
Grade V, Jr—Beatrice Rowe 79, Pearl Reid 67, Irene Bailey 65, Mary Briggs 64, Verna Reid 62, May Shaw 56.
Grade III—Lulu Thompson 87, Bernard Hunt 84, Percy Shannon 75.
Grade II—Ivy Hunt 92, Danny Wilson 69, Ivor Humphries 63, Alvin Bailey 59.
Grade I—Horace Thompson, Courtney Humphries, Albert Shannon.
Grade I, Jr—Charlie Rowe, Clara Pearson, Walter Pearson, Reggie Wilson.
K.E. Briggs, teacher.

Raw Foods: A Nut For Our Housemothers to Crack

This is the first article in July of the School for Housewives 1909 series published on July 4, 1909, and is an article on the benefits of raw foods like nuts.

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News.

Raw Foods: A Nut For Our Housemothers to Crack

I HAD written out the caption of another paper for this week’s discussion when the mail was brought in. A thick letter, bearing a California postmark, dropped from the bag when it was opened. After reading all the shorter epistles, as is my wont, I “tackled” the bulky missive and did not lay it down until the last word was read. Then I turned back to the first page and went over it a second time.

It is well written, and with honesty so evident and earnestness so unfeigned that I cannot cavil at the sentiments therein expressed. A long half hour of musing—a veritable brown study—resulted in the determination to substitute the California woman’s dissertation upon raw foods for the talk I had planned.

Before yielding the floor to her, let me remark that here is no new theory, although the application of it to this particular matter, the reduction of obesity, may be novel. Ten years and more ago the papers teemed with arguments for and against raw foods as the exclusive diet of the human species. We received samples of sun-baked bread and flour ground from desiccated vegetables, and circulars setting forth the superiority of dried fruits and nut pastes to cooked desserts. We were invited to lectures illustrated by the exhibition of robust boys, and men with sinews of steel, who had been fed from the cradle upon raw carrots, potatoes and turnips and who could not abide the thought of spoiling the kindly foods of the earth by killing the natural juices with fire, and thus changing the chemical properties designed by nature for the sustenance and upbuilding of her favorite child—man as the Creator meant him to be.

An Open Question.

As a rule of wide application, we have remained unconverted. The kitchen range, condemned by the teachers of the new school—which they tell us is the old—as an altar where-upon reek unholf sacrifices to the depraved tastes of an artificial civilization, burns steadily, and odors more fragrant than incense, to the senses of degenerate flesh-eaters, titillate our nostrils with the incoming and the outgoing of each day.

Thus stands the case I shall submit to our enlightened constituency—candid and broadminded as I have ever found it to be.

How much of practical truth is there in theory that uncooked foods are—or should be—the natural diet of the men, women and children of our age? Would the practice strenuously defended by the apostles of the school I have spoken of, banish disease and make athletes of our race? Or is the new school but one of the hundred fads that have their little day, and die, leaving gastronomic and culinary lore as they have been form the beginning of all the time we have known and read of?

I ask a free expression of opinion from our intelligent members. Can we live upon the provender that contents graminivorous animals? Are we sinning against our bodies and minds and controverting God’s designs in and for us?

A Peculiar Diet.

Now for our California letter, for which I bespeak a respectful perusal:

“I have read the appeal of ‘A Frightened Woman,’ and, having been at one time in the same trouble, I feel that I must tell her of my experience.”

“I am five feet three inches in height, and from 130 to 135 pounds in weight is as much as I could carry gracefully. So when I began to take on flesh, and kept up the habit, I was much annoyed, and when I reached 170 pounds I also was ‘frightened,’ and finally consulted our family physician. He said, ‘It’s nothing! You are taking on flesh and you should take more exercise.’”

“Now, I dislike to ‘take exercise,’ and, as the effect lasts only as long as the exercises are continued I didn’t try his prescription.”

“I was, likewise, very much troubled with rheumatism, and longed for help just as this correspondent from Columbus, O., wishes to get relief.”

“Just about this time some acquaintances from Pasadena called. They believe thoroughly in ‘raw foods,’ and live according to their belief. I had no faith whatever in the theory. They were enthusiastic about it and were confident that it would help me. I was glad enough, by that time, to try something.”

“The consequences were far beyond my highest expectations. In six weeks I lost 30 pounds, and that without taking a daily walk or any kind of exercise. And after I had arrived at normal weight I never lost another pound in a year. Besides this great benefit I was entirely cured of rheumatism.”

“It is now two years since I started with this system. I have not had a twinge of rheumatism, and our baby, who is nine months old, is the healthiest and best child I ever saw, while the older children suffered in infancy from poor digestion and other ailments resulting from malnutrition.”

“I shall be happy to confer with any one who wishes to know the particulars of the system, and who is willing to try it. One thing is sure; one doesn’t have to starve one’s self. I have found numbers of people who are so fond of ‘good things to eat’ that they won’t try anything which restricts them in that respect.”

“I send you an account of how I used the raw foods. I can’t say enough in praise of the results, but after being accustomed to eat cooked foods for a lifetime it takes ‘lots’ of determination to continue a long time in the new way.”

“The raw food method, as I took it, was to eat nothing that had been cooked—no meat, eggs, butter or milk—and to drink nothing but water, but plenty of that.”

“One meal a day is sufficient. In two or three days one gets used to this. About 4 P.M., or later, eat some fruit—as much or as little as you like. After this, some raw vegetables, with neither pepper, salt, sugar nor other helps to taste. I ate tomatoes, peas, lettuce, onions and cucumbers—one or more kinds, and as much or as little as I cared for—and always nuts. These were English walnuts and almonds, they being my favorites. They seem to supply all the fats I needed. Finally, I ate two teaspoonfuls of wheat, whole. One may grind it if one likes it better that way. I also took two spoonfuls of dried peas, ground, and sometimes I ate a spoonful of whole flaxseed.”

“All these must be eaten dry and, of course, very slowly, the wheat especially, as it is the foundation of the diet. After this meal one may easily go 24 hours and feel better for not eating more. In all of this food one should swallow only what is thoroughly dissolved in the mouth. The rest, fiber and skins, must be rejected, and never taken into the stomach.”

“Mrs. F.M.G. (Hollywood, Cal.).”

Lest some skeptical meat-eater may suspect me of palming off a burlesque upon a credulous audience, let me remind him that the address in a full of our enthusiastic vegetarian who finds one meal per diem all she requires to keep her well and strong and contented awaits the call of any one who would like to consult her further with regard to the extraordinary system she exploits. The practical and sensible housemother should look at all sides of the question (and of all questions) before discarding it in toto. And let us confess on some hot day in early summer that there are alluring features in a system which involves neither fire nor other preparation for feeding the body than the exertion of champing a handful of wheat and peas into a digestible paste, winding up the solitary meal of the 24 hours with a spoonful or two of nuts as a dessert. No heat in kitchen or dining room—in fact, no kitchen! And, to parody the blissful anticipation of the “old lady who lived where help wasn’t hired—“

Everything there will be quite to our wishes,
For where there’s no cooking there’ll be no washing of dishes.

Seriously, will our doctors and dietitians favor us with a professional verdict in the case? Were carnivorous teeth lacking in the dental outfit of the original human being? Are they one of the many “inventions” which the depraved descendants have “sought out?” Or a blunder in the making which the latter-day reformer is bent upon setting right?

How far may vegetarianism be carried with advantage to the race?

Marion Harland

Meals for a Week
The Housemothers’ Exchange

Today in the Dauphin Herald – July 3, 1919

Case Transferred to Winnipeg

The case of the Armstrong Trading Co. vs. J.P. Grenon and J. McInnes, which was among the list of King’s Bench cases here, has been transferred to Winnipeg. This has been done for the benefit of the counsel who are all Winnipeg residents. The case starts today (Thursday).

Great War Veterans Hold Big Celebration

Fortune smiled on the Great War Veterans on Tuesday. Their first celebration was a splendid success viewed from all standpoints. The weather was ideal, and the crowds the largest that ever visited the town. Between four and five thousand people were on the Exhibition grounds in the afternoon. There was not a hitch to mark the day’s program.
The parade in the morning attracted much attention and favorable comment was heard on all sides on the many and varied representations in the line of march. There were cars decorated with flags without number, and it appeared as if every boy and girl in the town carried the colors.

Verdict for Mrs. Haley

Mrs. Jos. Haley has secured a verdict for $10,000 in the count at Saskatoon against the Canadian National Railway for the death of her husband. Joseph Haley was killed at Hawke’s spur, a mile west of Hudson’s Bay Junction in the fall of 1918 by being caught between a loading platform and a freight car. Action was instituted in the province of Saskatchewan owing to the accident having occurred there. The case came to trial at Saskatoon on June 25th, when judgment was given for $10,000. Bowman, McFadden & Caldwell represented the plaintiff.

Mossey River Council

The council met at Fork River on Tuesday, June 10th, Coun. Yakavanka absent. The minutes of last meeting were read and adopted.
Communication were read from the solicitor re Bowlen judgment; Fred Wenger, account against ward 2; the teacher of South Bay S.D.; W.H. Paulson re taxes; three applications for the position of road commissioner; Bank of Nova Scotia re line of credit; Dept. of Public Works re road across 3-31-18; Geo. Lvon re wood on road; the estimates of Mossey River S.D., and a largely signed petition from ratepayers in south-east corner of the municipality and Lawrence municipality praying for a road on boundary line.
Hunt-Namaka – That a grant of $250 be made to the Fork River agricultural society.
Marcroft-Paddock – That after hearing the circumstances the taxes on the se 2-31-19 be allowed to stand over till the coming December, and that the penalty on them be cancelled.
Hunt-Reid – That a grant of $150 be made to the Returned Soldiers’ committee for the purpose of giving a banquet to returned soldiers.
Marcroft-Reid – That the secretary obtain designs of monuments from the different marble works with a view to erecting a monument to the memory of all Mossey River soldiers who were killed in the war.
Marcroft-Namaka – That Coun. Hunt and Reid be a committee to select, stake out and authorize the use of a nuisance ground for Fork River.
Hunt-Reid – That a grant of $10 be made to the South Bay Boys and Girls’ club.
Hunt-Namaka – That a special meeting of the council be held at Fork River on Saturday, June 14th.
Reid-Namaka – That Mrs. Domeric be refunded the taxes of 1918, with the exception of the special school tax.
Reid-Namaka – That the reeve and sec.-treasurer be a committee to deal with matters regarding the council chamber at Winnipegosis.
Marcroft-Namaka – That the account of Coun. Reid ($22) for letting and inspecting work be printed.
Marcroft-Paddock – That the auditor’s report be printed.
Reid-Namaka – That the accounts of the meeting of Jan. 7th, March 5th, and those of today, as recommended by the finance committee, be passed.
Bylaws were employing the collector at $5 per day when instructed to go out by the reeve and sec.-treasurer, appointing James Bickle road commissioner, and repealing the bylaw making the councilors road commissioners. Also authorizing a vote of the ratepayers of Mossey River School District, No. 999, on a $12,000 debenture bylaw.
The council then adjourned.

Fork River

A gang of men are engaged building a new elevator. This will make the second elevator at this point.
Gus. Andrus, Jim Parker and G. Lacey have invested in tractors and are busy turning over the soil.
The heavy rain of Saturday gave the hand a good soaking and the crops are greatly befitted by it.

Mossey River School Report

The following is a list of pupils who were successful in the recent mid-summer exams:
Grade VII—Honors; Bob Williams. Pass; Ben Shuchett.
Grade VI—Nathan Shuchett, David Nowasod.
Grade V—Honors; Arthur Jamieson.
Grade IV—Mildred Carlson, Amos Carlson, Bill Williams, Sofie Beyko.
Grade III—Goldie Shuchett, Edna Hafenbrak, Earnest Hafenbrak, Donald McEachern, Tony Beyko.
Grade II—Birdie Stonehouse, Roy Dewbury, Allie Dewbury, Steve Nowasod, Jack Puchaylo.
Grade I sr—Kate Williams, Milo Carlson, Peter Zerba.
Class A—Clarice Carlson, Mary Stefishon, Tommy Hafenbrak, Cornie Chipley.
Gertrude M. Cooper, teacher.

Winnipegosis Public Schools

Grade IV to Grade V—Honors; Theary Frederickson, Benjamin Ketcheson, Lawrence Marchenaki. Pass; Gladys Cartwright, Jos. Mikit, Clara Hubble, Alexina Dumas, Charlie Adam, Mary Langlois, Harry Whale, Muriel Snelgrove, Rae Spence.
Primary to Grade II—Pass; Olive Shears, Vera Wills, Christine Schaldemose, Glen Dunby, Marie Loire, Hugh Johnson, Elizabeth Bradbury, Brynhildur Bjornsson, Grace Campbell, Bert Hubble, Chas. Spence, Harriet McLeod, Paul Lemchuk.
T. Tozer, Teacher.

Grade IV jr. to Grade IV sr.—Honors: John Marchenski, Rose McAuley. Pass: Agnes Burrell, Mary Chermak, Margaret Sanderson, M. Mapes, Albert Dumas, Sarah Klyne, Mary Richard, Donald McAuley, Violet Groff, Wm. Mapes, Olivina Langlois, Blennie St. Matt, Jessie Paddock, Jas. Richard, Hilliard Denby, Beverley Scchaldemose.
Grade III to Grade IV—Pass: Jos. Ponliot, Daisy Walmsley, Frank Wallace, Myrtle Snelgrove, Lawrence McDonell, Martha Sanderson, Wall. Pouliot, Ralph McAuley.
Following is a list, in order of merit, of successful pupils in the recent yearly examinations in Winnipegosis public schools:
Grade VII to Grade VIII—Pass: Tina Marchenski, Margaret Robinson, Ernest Needham.
Grade VI to Grade VII—Honors: Margaret Magnusson, James Brown, Kathleen Dempsey, Margaret McAuley, Charlotte Bradley. Pass: Paul Rudiak, Grace Whale, Cecil Paddock, Frank Needham.
Conditional—Alice Mapes, Harvey McAuley.
Grade V to VI—Honors: Mary Marcuenski, Evelyn Groff, Svava Frederickson, Charlotte Adam, Addie Ketcheson, Gordon Rognvaldson, Edith Hubble. Pass: Muriel Burrell, Annie Denby, Archie McLellan, Amelia Adam, Hjalmtyr Thorarinsson, Jos. Schaldemose.
Grade V Jr. to Grade V Sr—Honors: Leo Magnusson. Pass: Harvey Grenon, Verna Denby, Esther Hechter, Evolda Whale, Felix Magnusson, Gifford Campbell, George Campbell.
M. McMartin, Teacher.
Leith McMartin, Teacher.

Grade II to Grade III—Honors; Fred Magnusson, Jennie Ogryzlo, Margaret McLellan, Annie Dubinak, Stearnie Fredrickson, Stephen Zawrich, Alvina St. Godard, Sarah Alex, Mary Lyons, Myrtle Clarkson, Roderick St. Matt, Jos. Hechter, Mark Brown, Annie Zuk, Alex Klyne, Uric Lavergna. Pass; Wm. Wallock, D’Elroy Pouliot, Medos Langlois, Wm. Flamand.
Conditional: Ernest Seiffert, Bruce McAuley, Florence Paddock.
Grade I to Grade II—Honors: Viva Burrill, Lilian Bilenduke, Mary Kruchek, Donald Morris, Iva Whale, Vera Rognvaldson, Dolly Morris, Annie Marchenski, Armand Langlois, Nora Demery, Keitcha Snelgrove. Pass; Chas. Kachoe, Roderick Klyne, Dan McKay, Stephen Ogryzlo, John Semchuk, Fred St. Matt, Jos. Vermette, Helen Fiddler.
L. Levites, Teacher.