It may be asked how the Meat and Canned Foods Act produced such a wonderful 

 change. First, by prohibiting the movement of canned poultry from one province to 

 another, or out of the Dominion, unless it had been inspected and marked. Secondly, 

 by requiring a true and correct description on the label. These two requirements can 

 only be met by the examination of the raw material by a qualified veterinarian who passes 

 only what is fit for food, who controls sanitary conditions and supervises the product 

 from the time it enters the plant until it is shipped out to the trade. 



The official markings are the words "Canada Approved," the Crown and the 

 establishment number. This mark on any tin or package indicates that the article 

 within was at the time of marking sound, healthy and fit for food, and that in the case 

 of products, the process of manufacture was conducted under proper sanitary conditions. 

 Purchasers of canned poultry should buy only such as bear this mark, otherwise they 

 have no assurance as to the soundness of the product. 



THE BEN DAVIS APPLE 



By PETER McARTHUR 



To-day I was tricked into praising the Ben Davis and I culled my choicest 

 adjectives in an attempt to do it justice. And now that I know it was the Ben Davis 

 I was praising I am not going to take back a word. Instead I am going to add to them. 



My change of heart is due to Charles M. MacFie, of Appin, Secretary of the 

 Glencoe Apple Growers' Association. When I was calling on him he invited me to 

 sample a new preserve his wife had been putting up. He went to the pantry and 

 brought out a sealer filled with something faintly ambertinted and delicately translucent. 

 It looked like citron or like especially successful pear preserves. While he was getting 

 me a dish of it, my mouth watered in anticipation, for it certainly appealed to the eye. 

 I tasted it. Superb. I thought it was pear preserves, though it was better. Instead 

 of the flat taste often noticed in pears it had a faint sub-acid flavour that made it perfect. 



When I had finished my eulogy he told me as gently as possible, so as to avoid shock, 

 that what I was eating was preserved Ben Davis apple. It seems that this apple has 

 been masquerading all these years. Instead of arousing contempt as an eating apple, 

 it should be ranking with the pear as a preserving fruit. He gave me a sample from 

 another sealer which contained the same kind of preserves, except that the apples were 

 not peeled. The choicest flavours are just beneath the skin and it was even better 

 than the first, though not so attractive in appearance, and the skin was so tough that 

 it had to be rejected. But it was fit for a king of the canners. I naturally asked Mrs. 

 MacFie for the recipe, and here it is: 



Peel and core the apples and cut each into about twelve slices. Place in a preserv- 

 ing kettle and add two cups of sugar for each quart of preserves. Cover with boiling 

 water and then let the preserves boil in the covered kettle until the apples become 

 transparent. Then seal away while hot. 



HOUSEHOLD EFFICIENCY 



MISS M. U. WATSON, Director Macdonald Institute, Guelph. 



The daughters of Canada should not be sent to homes of their own without the 

 training necessary for intelligent buying and satisfactory preparation. They should 

 either receive it at home, or be sent to school and be given opportunity to learn it before 

 marriage. 



The best milk at any price for the babies. Their lives depend upon it. 



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