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ugust, 1934 ME DO’S AND DON IN CANNING HOME PRODUCTS By Miss P. E. Church. Canning depends on two ngsâ€"“Perfeet Sterilization Perfect Seal". erfect Sterilization means an products and clean equip. tâ€"sterile too. est jars for leakage. Test bers. Vash jars in warm, soapy ter and rinse in hot water. terilize jars, tops. rubbers rings. terilize spoons, forks, knives ll utensils used in canning. I: sure nothing unsterile chcs the inside of the jar, - mouth, or the inside of the , so fresh and tender prodâ€" Vash, pare, and prepare duct carefully and properly. an as quickly after gather» 1 as possible. - fter sterilizing, invert jar on k, so that no germs will get 't, and fill quickly after plac- _ rubber on jar as speedily as sible. Fill jar to overflowing h boiling water or boiling p. at clean food in jar, if you ect to take clean food out. se pint jars if you have er canned before. They are 'Iy handled. lace a rack under your jars rocessing in hot water bath allow for proper circulation ater. nvert jars after processing be sure they are sealed per- tly. tore in cool, dry, dark place are there is good ventilation. on't try to can in large ntities. A few jars at a time st. an’t use a doubtful sealing for vegetables. Put. some _ keeping product, such as kles, jams, or jellies in chip- ) or uneven jars. on‘t touch rim of jar or tom of glass top with fingers or sterilizing them. on’t use old rubbersâ€"new . cost less than spoiled food. on’t try to use a wide rub- on a screw-top jar. The ow rubber fits the screw-top i the wide the springâ€"top jar. on’t use soiled dish cloths towels to handle jars. You 1 need to sterilize them, over in if you do. on’t let the heat down so water fails to boil. on’t fail to seal jars tightly. on’t shorten the time of I "H tion. Count time of ccssing from when the water ts to boil if in hot water , . Watch. your processing e carefully. on't move glass top after essing or you will break . on't put soda with tomatoes l ey will keep with salt or I out it. on’t pack tightly products ch pack, such as greens; or ch swell, such as corn. on’t hold product too long re canningâ€"“From garden an in two hours’ is 8 E°°d an. on’t leave spoiled or decayed tables or fruits with sound acts if you have to leave u for a time before canning. ain’t leave them in a warm e until ready to use them. on't set jars in a draught i- filling. on’t store unless jars have I thoroughly wiped. It is a - idea to label them too. NURSING THE SICK A D EMERGENCY HINTS By Miss I. McIntyre The subject Nursing is so wide a topic that I hesitate, Wonder. mg where to beg-in. However, none of us know at what time we may be caned upon to take charge of a sick patient or on injured person “7,. til the arrival of a doctor, so I shall write this paper with a "9‘" to I'mpressing the most im» portent general points of mus. "‘8‘ “P011 the memory. First of all, “Keep yourself Cool". This is only exercising Will-power. We all know that the more serious the condition of the patient, the greater ten. dency there is for one to lose his or her head. So first of all, keep cool, at least long enough to call a doctor. Then the patient should be made as comfortable as posâ€" sible. That is, see‘that he is placed in a position that he may be resting. If dressed, loosen all clothing, collars, waist bands, belts. etc. Handle your patient gently. quietly yet firmly, and Wait until your doctor comes be fore giving anything in the way of medicines. In some cases immediate action is necessary. as in case of cuts, choking, fainting, etc. We shall suggest emergencv remedies for these conditions further on. The defenses of the body are of two kinds, the outer and inner; the outer being skin which covers the body, and the inner the mucus membrance which line all the inner passages communicating with the outside. In all causes the infection. two elements must be present. First. the germ: second, conditions favourable to their growth. By conditions favourable, we mean enough bacteria to overwhelm the white blood corpuscles. The white blood corpuscles are the scavengers of the blood. Now let us think of the ever- nresent colds. Colds Weaken our defences and prepare the way for the bacteria of many dread diseases.â€"sueh as : Catarrah. Mastoiditis, Bronchitis, Pneu- monia, and many others. Hence, the great necessity of guarding against colds. We speak of catching cold, but this is mis- leadinz: one cannot catch a cold if he tries. One may ex» pose himself to all kinds of weather. dry, ra/iny, freezing. hot, and not develop a cold. Then some day, when he is totally unaware, when condi- tions BITE perhaps not more un- favourable than usual, a cold catches him. And nmv for the conditions which actually cause colds. First, there are germs. Most gems cannot harm us unless conditions are just right, and for conditions to be right for germs, they must be all wromz for us. The gems that give us our colds are lodged in the nose and throat. Sometimes they are waved back and coughed oi- sneezed into the air where they float about. Then. where condi- tions are more favourable to them, they find lodging and be- gin to multiply. Then follow the numerous conditions Within the nose' and throat. and to the eyes and ears, which as a group are called a cold. {like human beings, germs require food upon which to live. Some live upon dead tissue and others upon living. In the back of the mouth at the entrance to the throat, there are several germ filtereis. The largest of these are the Tonsils. 'Nie'y have an important duty to h owever HOME and COUNTRY Parfom. especially in infancy; that is to protect the child from infection. However, if the ton- sils have a greater burden than they can withstand they become diseased. Then they are a men» ace to health rather than a proâ€" tection. Mouth breathing, to which those are compelled to re- sort who have nml obstruction, is the most frequent cause of diseased tonsils. The fine hairs in the nose, as it were, strain the air before it enters the body. The mouth breather has not this protection, so the tonsils are overburdened, pus forms and is absorbed by the system; then we take the tonsils out and now we must be more careful than ever, because we are Working withâ€" out one of our best filtering plants. You will readily see how very important and necessary it is to gargle with some antiseptic fluid and irrigate the nasal passages daily, in order to guard against these numerous health destroying Bacteria. This has not been exactly to the point of nursing the sick, but it is well to know just how all disease germs enter the body and how to defend the system against them, and. if these preA cautions are taken regularly. there will be much less nursing of the sick to do. ....In nursing the sick, do not fail to report symptoms because they may seem trivial to you, what seems most unimportant may have a serious bearing on the case. Sometimes it is a very trivial symptom which helps the physician to distinguish between similar diseases. The three must important signs to be recorded are the pulse, temperature and respira- note the character of bowel and tion. It is also important to kidney excretions, and, if any- thing arppears abnormal, it should be reported. There is one necessity common to all cases. Keep the patient with a clean skin, clean clotha, clean air and clean surround» ings genemlly. and much will be done toward satisfying your patient’s needs. Cleanliness is a positive aid to recovery, and with proper precautions there are few patients who cannot be washed without danger. In al- most all cases, at least a sponge bath in bed can be given. care being taken neither to chill n01 fatigue the patient. The room should be warm and free from draught. Everything likely to be needed should be at hand, plenty of hot and cold water, soan. sponges, towels. clean clothing, etc. The bed should be protected by an extra rub- ber and draw sheet. Take plenty of time, and, exposing only a small part of the body at n time, wash, dry. and cover it be fore proceeding further. Use a change or a flannel wash-cloth. This will retain the heat much better than cotton. The cloth- ing should always be warmed before it is put on. Baths are used for remedial purposes, as well as simply for cleanliness. Cold or tepid spongine often gives much relief to a feverish condition. Sponge always down- ward. and leave the patient, still wet, in a warm blanket, leaving him undisturbed for an hour. Alcohol in the water makes it its rapid more cooling by evaporation. Alcohol alone may be used. A general warm bath is used to induce perspiration, soothe pain, or relax spasm. A foot bath is usually given to relieve the head and should be as hot as possible. Adding mus- tard will increase the effect. (1 tablespoon of musiai‘d to 1 galâ€" Ion of water). Soak feet frmn a quarter to half an hour. Then dry them well, and either wrap in flannel or put on woollen stockings. Bed sores are frequently ocv casioned by bad nursing. They are more easily prevented than cured, when once established. Preventative measures consist in keeping the parts thoroughly clean, and the surface under th‘pm dry and smooth, in hardâ€" ening the skin and in relieving as far as possible the local pressure. Crumbs in a bed contribute one of the minor miseries of sickness, and cannot be too carefully looked out for. EMERGENCY HINTS Often around the home some member meets with an accident in the form of a bad cut. If the blood is bright red in colour and comes in spurts, an artery has been cut. Since arteries carry the blood from the heart to all parts of the body, we must stop the heart sending blood through that artery. So we tightly tie the wound on the side next to the heart. Veins cairry impure blond back to the heart, so the blood from a cut vein is dark red. It blows freely and does not spurt. To stop bleeding, tie on the sirlp of the wound away from the heart. Pressure over the wound in either case is recommended. but it is important that the dressing be absolutely clean to prevent danger from infection. In the case of Fainting: Lay the patient on his back. raising his arms above his head. Apply ice or cold water compiesscs tn the forehead and back of neck. Sprains: In all cases of sprains the results may be seii- ous. Hence a surgeon should be summoned at once, but it is well to start treatment pending his arrival. If the sprain is in thr- ankle or foot, place a folded towel around the part and cover with a bandage, immerse foot in a bucket of hot water, and add more hot water from time to time as hot as can be borne for fifteen or twenty minutes. After this a firm bandage should be applied (by a surgeon if possible) and the foot elevated, but the bathing treatment should be frequently repeated. Instead of hot Water, cold appliâ€" cations may be used Apply these by means of clothes dipâ€" ped in very cold water and wrapped firmly around the part and frequently renewed. In case of Fracture: Frac- tures very froqucntlv rcquirc emergency treatment, but Where there is not a wound, they (lo not as a rule, require the same haste as a case of hemorrhage. First make the fractured part as comfortable as possible as there is always danger of injurâ€" ing the surrounding tissue or piercing a blood vessel with the sharp points or broken ends of the bone. A fracture should be attended to on the spot, if there is nothing at hand to imprmnse as a splint a broken arm may be bandaged to the trunk. In all cases a broken limb should be bandaged to the good one. Choking: Summon a surgeon promptly, send him information as to the character of the acci- dent sn that he may bring the needed instruments. When there is no serious difficulty in breathâ€" ing, delay all action until the surgeon arrives. To help the act of coughing, slap the person on the back, while the patient's body is bent forward face down» word. If the substance can be seen, open the patient.) mouth and. press two fingers back into the throat so as to gr 5p it. Even if the effort to grasp it i- not successful the act. produce vomiting which may expel it. After the foreign body has been extracted, if the per‘ son does not ShI‘JW rigns of breathing use artificial respira- tinn. Ami/ism! Respiration may hr applied in cases of drowning, electrical accident=, sufiocatirm by gases and vapors, hanging, smothering, etc. Burns: The main idea is tn keep the air from the burn. Baking Soda may be dampener and applied, and the uuter cove ering wet from time to time to time to keep it damp. Brv Shiny: Apply hurtshorn. if thi. is not available dampA-n your blue bag and rub on sting. \thn all is said and done, our bodies are wonderfully made. All we have to do is to under standhrrw nature wm s and {In what we can to help instead of hinder. We can help by never. if possible, overtaking our strength. Rest always works wonders, simply because it give: nature a chance to set. her house in order. Then, too, We all know the value of a well balanced diet. That is giving the body what it needs to re- build the waste that is always taking place. I feel that this has not been very helpful, but if there anything I can do at Mime fu- ture date, I shall be only too glad to help in any way I can. FLIES: THEIR SOURCE OF DANGER AND LOSS TO THE FARMER By Mrs. Duncan Connie, I will try to point out to ynu some of the dangers and losses experienced by the farmer through flies. Insects play an important part in the spread of certain diseases. In -me cases the norm which causes the di ease lives, during one part of its life, inside Elie body of the in- sect, and during the remainder of the cycle inside the human ,e body. Yellow fever and malaria are spread by certain kinds of mosquitoes. In‘ these two dis- eases the organism which causes the disease nclmtllj/ lives both in the body of the mosquito am] in the human body. Typhus fever is also known as jail fever, ship fever and immir grant fever. It is spread by the body louse and is now a rare disease in this country on ac- count. of gi‘oatrr personal clean- liness. French fever is also spread in the same manner. Our insect problem in Canada, from the point of View of the spread of disease among human beings, is the common house fly, the germ of some particular disease does not spend part of its life in the insect's body, but becauhc the fly is covered with minute hairs and because it lights on and feeds on all sorts of filth, it carries and transfers the filth, which may be laden with disease germs, from place to place and often lights on foods and drops into the milk. Flies should never be allowed to light on food, babies food particularly should be protected most carefully. When milk and utensils are not sterilized there is likely to be an outbreak of summer diarroheo, especially in cities where there are a great many babies die from this trouble. Farmers are up against a big problem to keep ahead of flies