The Brecon County Times Neath Gazette and General Advertiser for the Counties of Brecon Carmarthen Radnor Monmouth Glamorgan Cardigan Montgomery Hereford

DAVY JONES. Davy Jones on a summer's day Opened his locker and peeped inside. "Get ready, get ready, my bullies gay. For a big tin fisli is at work tc-day In the swell of a heaving tide." Then a dying ship came shuddering down, And settled to rest by Mermaid Town And David said, Saluting the dead, Come out, come out, my dears, my dears, My bullies will wipe away your tears For we have ready a banquet fair, Of scallops and oysters and shell-fish rare, And Dover soles with their lip awry, All brown, all bi^nvn, with a lovely fry, And lordly salmon and whitebait sweet. W iih their heads and their tails complete, so neat, And circled whiting, complete, so neat, With slices of lemon complete, so neat, On a table of golden sand. The cloth is of foam of wavelets' crest, With a kiss from the shore we all love best, And the table is decked with anemones fine, As red, as red as your landsman's wine. Fall to, fall to, my dears, my dears, Mother Carey will kiss away your fears, And Neptune will shake your hand." Davy Jones on a summer's day Opened his locker and peeped inside. Get ready, get ready, my bullies gay, For the guns, the guns, the guns are at work to-day In the swell of a heaving tide." Then U19 came shivering down, But they pushed her away from Mermaid Town And Davy said To the lurking dead, Come out, come out, ye dirty scum My bullies will haul you to Kingdom Come. For the devil-fishes are waiting thepe, With their master there in a darkling lair, A guard of cuttle-fish spurting ink. To hide the sight of the ships you sink, For even they are ashamed to see The women and babes come down to me, The wounded and sick come down to me, The merchant lads come down to me, Along of your skulking war. And the snakes will hiss as you float along, And the sharks will whisper a hungry song, And the conger eel will wriggle and grin, And sharpen their teeth for a feast of sin, In a banqueting-hall of deep sea mud, As red, as red as your villains' blood, As you learn that war is war." G. F. N.

BY THE WAY. Random Jottings about Men and Things. War saving is made a One Way of simple matter for young War Savjng." people by the Hun rulers- of Alsace-Lorraine. Employers are forbidden to pay out more than £1 4s. a week to any employee below the age limit, and are required to pay all additional wages direct to his account with a public savings bank. Though he has been torpe- Remember doed seven times, William Jonah. Jessop, a Hull sailor of seventy-two, says, I will sign on to go anywhere." He generally sails as a cook or steward. During the first year of the war he was torpedoed three times, and his last four ships have been lost. Don't look down in the mouth," is his motto. Jonah came out all right! It was recently reported that Probably Herr von Bethmann-Hollweg Hay Fever, was suffering from nicotine poisoning. The Vorwarts,.bow- ever, thinks it is impossible for anyone in Germany to be suffering from nicotine in any form at present, and suggests that, if smoking is really at the root of the ex-Chancellor's trouble, he has probably been trying a pipe- ful of the famous Army hay mixture." An old farmer going home by The War Cirl. train was telling his fellow passengers about a visit to the barber's. When I went in," he said, the shop was nearly full of men, but, sitting in a couple of chairs, having their hair cut, were two young women. There was another one waiting her turn, and she was passing the time away with a picture paper and smoking away like old boots. I never saw such a thing in all my life. I wonder what my old woman will say when I tell her I had to wait my turn behind a couple "of girls to get my hair cut." I don't want to do anv- Where was thing wrong," said an elderly the Ham? Shropshire woman who called upon an official of the Ministry of Food, but when I die I should like my funeral to be properly carried out." She then confided that she had, in stock, her coffin and shroud, two bottles of whisky, and three tins of salmon. This cheerful soul was quite pleased when told that her little hoard" would not bring down on her any of the pains and penalties which are employed to enforce the authority of the Food Controller, But she was advised not to increase it. The Kaiser once had the Americans impertinence to tell Mr. Doing Well. Gerard, the United States Ambassador, that he would stand no nonsense from America." To-day America; is teaching the All-Highest that America does not deal in nonsense; its goods are the goods that count. These idiotic Yankees," wrote one of Germany's agents in America concerning the people who were his hosts. Not so idiotic as you took us to be is (in effect) the comment of our American friends to-day. They are doing splendidly in France, fighting with a zest equal to that of our own splendid heroes in the first months of the war, and punishing the Huns very heavily indeed. Our Pacifists are crying About peace when there is no peace Pacifists. they are propagandists of defeated proposals, the adop- tion of which would mean tyranny and the slavery of the British people. We are a peace-loving nation, and I would declare for peace to-morrow if I was sure that the Ger- man military machine had beerr destroyed beyond repair. But the talk about German inclination for peace is nonsense, and is enough to make one sick of those of our countrymen who accept it. If you could see the horrors wrought in France by the Ger- mans there would be no talk about pacifism and no toleration of Pacifists.-Mr. James O'Grady, Labour M.P. for East Leeds. --=- Middle-aged men who find Middle-aged themselves faced with the Men. prospect of military service and consequent disturbance of domestic life are largely availing themselves of the really important concessions recently announced by the Ministry of National Ser- vice. There are many vacancies for men I ready to engage in work of national importance in the great essential industries, and many men are wanted for work on the land, and it has therefore been arranged to throw open these vacancies to certain men of the new military age. These men can now enrol as War Work Volunteers ("Z" or oirdinary) or War Agricultural Volunteers, and. if found suitable, are guaranteed fair wages, subsistence allowances, and, where necessary, travelling expenses. 1:1 The work of acceptance and How to enrolment is in the hands of Enrol. the Employment Exchanges. There are still thousands of men fit for this national work or able, as the result of past experience, to render useful assistance on the land. All those men have to do, if they are of the grades and ages stated, is to look in at the nearest Employ- ment Exchange and ask for particulars. They will be given every assistance, promptly told whether they are suitable for enrolment, and given information as to certain necessary ex- ceptions to the genera.1 rules, which are neces- sarily only briefly stated in these paragraphs. There is any quantity of really useful and important work waiting for men if they will only ro to the Employment Exchanges, which are the Government distribution centres, and ask about it. Farmers and other employers of labour on the land have an excellent oppor- tunity of securing assistance through this new scheme, and they will be assisting the authorities if they will make their needs more fully known, through the County War Agricultural Committees, as speedily as pos- sible. Of course, not all the 43's to 51's can be enrolled in this way. Some must be sent to the Army, which still needs men. So far as War Work Volunteers (" Z class) are con- cerned, Grade 1. men over 45 01). the first day of this year, Grade II. men over 35 on the same day, and Grade III. men of all ages are accepted. In the ordinary class only Grade II. men over 45 and Grade III. men of any age are accepted. For the Agricultural Volunteers men are available if they have had experience on the land, are over 45 if in I Grades 1. or II., or of any age if in Grade III. No man is accepted unless there- is a vacancy for him—there are thousands at present—and until he has been approved by the prospective employer.

DRIVEN AWAY! BRITISH FARMER:—"Get over to your proper side and stay there. You might have squatted here at one time—but not now."

w Germany has waged three wars, and each time she w Germany has waged three wars, and each time she w ihas added through those wars to her strength, to her Mil power, to her guidance, to her influence and each w successive war she has waged inevitably encouraged her on to the next. If she had had one check you would W7 power, to her guidance, to her influence and each w successive war she has waged inevitably encouraged her on to the next. If she had had one check you would W7 IV/ not have had this war. If this war succeeds in iu) Or, adding one square yard to her territory, or adding (Kj one cubit to her stature, or adding a single iota to her strength, it will simply raise their ideal of mili- )^( tarism, for which the world is being sacrificed at the present time. The god of brute force must this IA) time and for ever be broken and burnt in its own furnace. That is the only way in which you will secure peace. Wl —MR. LLOYD GEORGE.$ A\ )M ?:2.

"CHARLIE" AT THE FRONT. IBriiisn OJjicLal. I A merry moment in France.

THE WOMAN'S PART. Household Salvage: A Real Way to Help. [BY MARGARET OSBORNE.] BEFORE the war most of us were not at all ashamed of being wasteful, and there was something to be said for our careless ways. Small economies take a great deal of time, and it was manifestly absurd for a man who could earn ten shillings an hour to spend five minutes untying knots, so as to save a few inches of string. We used to remember, in fact, that time is money, and that to be penny wise is pound foolish At the present juncture time is still money, but our point of view is altered, and we are paying more attention to the fact that there are some things money will not buy-extra. butter for instance, or as much jam or golden syrup as we want, or strawberries on six days of the week. And there are other things yet which are bought with money, but for which a price in men's lives is also paid. Every- thing that comes to us from oversea in ships that run the risk of being torpedoed may be paid for, though we do not see it with men's lives and consequent suffering and poverty for their children. These things it is a crime to waste, and, therefore, wastefulness has no longer a pleasant, generous, open-handed look. To be wasteful now is to be foolish and possibly cruel so we are all on the look out for ways of using things that seem to be spoilt or worn out or past their best in kitchen and garden and house. Home-made Cheese from Sour Milk. To begin with the kitchen, or possibly the nursery no sour milk should ever be thrown away. Put it in a clean jug that has been scalded with boiling water, and add a little salt to it (about half a teaspoonful to a pint). Unless the weather is very hot indeed, any milk left over can be added to this for four days or so. It is well to keep a wooden stick in the jug (the handle of a broken wooden spoon is just the thing), and stir the thicken- ing milk once or twice a day. When it is thick turn it out on to a piece of clo'sely- woven muslin on mainsook which has been washed in boiling water without soap tie the milk up in the muslin as a pudding is tied in a cloth, hang it on a nail, and let the whey drip out into the jug. If the quantity of milk is large the muslin will not be strong enough, and a piece of tea-clothing should be used In twelve hours the cheese will be fairly firm, and can be moulded by being pressed into a round pastry-cutter. Most people prefer to sprinkle a very little salt on it before moulding, but it must be remem- bered that salt delays the ripening process. If the milk is very poor or the weather cold, the milk must be curdled with rennet, a more troublesome process. Sour milk may also be used for mixing cakes and scones, or for salad dressings. Milk that has been pre- served with boracic acid, or "Jack Frost," or any of the preservative mixtures that are put up in by dairymen to make it keep will not curdle wholesomely, but will eventually go bad without thickening. In the Kitchen. Kitchen salvage may be applied to things spoilt in the cooking. Burnt porridge, if only slightly caught," can be made into the savoury oatmeal pudding for which we give a recipe below. Rice that has been over- boiled should be drained, have the moisture thoroughly pressed out of it, pressed into a mould, and made into a rice shape. Or, when cold, it can be flavoured with a little chopped parsley, formed into rissoles, rolled in maize-meal, and fried. If soup should be burnt it must be turned out of the pan at once (the saucepan should on no account be scraped), a little curry-powder mixed with cold stock or water should be stirred in. The hot weather has resulted in a great many hard green peas and tough lettuces. The peas should be boiled to a puree, and used to thicken soup; the lettuces are delicious cooked like spinach. Old cucum- bers should be made into soup, or boiled like vegetable marrow they have a much more delicate flavour than that rather tasteless vegetable. Green tomatoes that. will not ripen should be made into jam or chutney, if sugar is available. Do not, however, become such an enthu- siast for salvage as to doctor any meat or fish which shows the least signs of being spoilt. Pigs, dogs, and chickens may eat this kind of thing with impunity, but not human beings, even the most robust of them. CUT THIS OUT. MISCELLANEOUS RECIPES. Cucumber Soup.—INGREDIENTS.—1 large cu- cumber, 1 onion, 1 oz. of fat, 1 pint of light stock or water, 1 pint of milk, 1 egg (optional), seasonings. METHOD.—Chop the onion finely, peel the cucumber and cut it through lengthways, then divide into about two-inch lengths. Melt the fat in a st-ewpan, add the chopped onion and fry gently until transparent, but on no account allow it to brown; then add the cucumber, put the lid on and stew gently for a few minutes, shaking the pan occasionally, then add pepper, salt, a pinch of sugar and a pint of light stock or water and simmer until the vegetables are soft, then rub through a sieve; return to the saucepan, and add the milk blended with a little flour or cornfiour; bring to the boil, stirring, then boil for five minutes. If an egg is added let the soup be quite off the boil, stir in the egg and heat gently for five minutes without boiling. Creen Tomato Jam.—INGREDIENTS.—4 lb. green tomatoes, cut in slices 1 lb. apples, peeled and cored; 2 oz. bitter almonds, cut in pieces; 3 lb. preserving sugar. METHOD.—Boil the tomatoes and apples to pulp. then add the sugar and almonds, and boil as usual for jam. The bitter almonds give it the tast,e of greengage jam, as nearly as an imitation can. Bonne Femme SOUp.-INGREDIENTs.-One lettuce, 1 onion, half a cucumber, a little tarra- gon or parsley. 1 pint of thin stock or water, 1 pint of milk, 1 small carrot, seasonings, 1 oz. fat. METHOD.—For a bonne femme soup it is not necessary always to use the same vegetables, but a lettuce and piece of cucumber must be used. Add another small portion of vegetable obtainable, a few spinach or sorrel leaves, a sprig of herb, a small piece of cabbage—any- thing that is to hand. Chop the onion finely and fry it in the fat as in the previous recipe for any of these delicate white soups never let your onion brown. Wash the lettuce, roil up each leaf from the heart and shred it across, cut up a very small carrot and any other vege- table you may be adding, put all into the saucepan, place the lid on and shake over the fire a few minubes, then add stock or water and cook all until tender, seasoning with salt, pep- per and sugar, but reserving the chopped tarragon or parsley until last of all. When cooked add the milk, and thicken the soup with a little rice-flour or potato-flour, season again and serve. Savoury Oatmeal Pudding.—INGREDIENTS— 4 breakfastcups cold porridge, 11 oz. grated suet, 2 teaspoons dried herbs, 1 teaspoon rcontiiiiied at foot of next column.]

FOOD TOPICS. b > Items About Production and Rationing. t [BY SMALLHOLDEX. "] <1^ Dearer Meat. 11a\. Rumours are afloat that we may have 4D pay a little more for our meat, and they 3 111 likely enough to be true. As most peop o know, the bulk of our meat has been c ni overseas, and will continue to do so until stocks have been fattened on the grass 3$ are ready for market. The price paid abro& cannot be controlled from this country, a# '^(j is not even very jealously regarded by 'of. Hoover, whose policy in this respect is to pJ- he courage production. But, if we have to fOllt more, we shall at any rate be paying for bet^ K meat than the Food. Ministry has for soUf jrjf time been compelled to distribute. There every prospect of the quality of supplies iØ' proving, for two reasons. First, the m, k now bought abroad can be selected at moO 110 leisure than it could when the submariol 'toe menace was urgent, and it does not includ^ the flesh of any and every sort of beast th^ \1 can be rushed on to the markets. Second' the home-fed meat coming into consumptioll I in September or October will displace a good t deal of the frozen meat from abroad on whicb ( we have been subsisting. Another l^d. or 2d; k; per lb. will scarcely be regarded as excessive 9 113t and., after all, it will only represent an un- tb avoidable increase of cost to the Ministry and the British producer. '¡ The Rationing tor Hens. Some people who keep poultry may still b8 looking out for their share of the 50,000 toUS, i, of feeding-stuffs that were to be allocated fOf the best utility breeds. They may apply tP \.) the provincial feeding-stuffs committees bilt anyone wanting the address of a comittEl for his own district should have already written for a list of these committees to tbe L Ministry of Food, County Hall, WestminstOf Bridge Road, S.E. 1. The date for applied tions to be sent in was July 20th. For ever$ 14, district there is also a poultry committed v which has been elected by a public meeting 1 of poultry-keepers and on the whole it ma? v 1 be hoped that persons interested have not r^ v' mained ignorant of their opportunity. It is 1 most desirable that poultry-keeping should re- tJ cover from the discouragement with which ij was threatened by our shortage of grain and 1 pulse foods in the spring. But adversity waS 0 said, like the fabled toad, to wear a precioU5 Co jewel in its head. If the pinch we are suffer' kt ing results in weeding out poor layers, 'We, shall have no reason to regret it. Of More Cheese. t More cheese at last. It is to be hoped tha1 for the future we shall have better supplies of I this essential foodstuff, and the Food Cov Il troller happily lets us think so. For s# months our farm wTorkers, our miners, aw other classes of the labouring population wIP E are accustomed to a cheese diet, have had to ( do their war work with nuch less of it Uia'' they need, and, in some places, with N cheese or none. But the cames of this j,,ar, ticular shortage have oeen specially iack!^°' What happened was that imports from we Dutch and Scandinavian countries were altij gether stopped, while home supplies dwindle with the stocks of milch cattle. Our import5 will not be fully restored for some time, hu the homo supplies are already good agalJ1.¡ It People who do not depend on cheese mu5 still be prepared, however, to dny then1' ,■ selves. There is to be no cheese rationing (j and very rightly. To share it equally betw ) the agricultural labourer and the man wJj* merely takes it with a biscuit and butt* after a course dinner would have been f height of unfairness and absurdity. i)

[Continued from previous column.] chopped parsley and powdered sage niixe flour, salt, pepper. j METHOD.—Mix the porridge with flour enotlcb ItI to stiffen it, add the other ingredients, put e a greased basin and steam two hours. Ser coated with onion sauce or curry sauce. v of Spice Cookies.—INGREDIENTS—4 oz. ground rice, 2 oz. of flour, 2 oz. of fine 0 0{ meal, 1 oz. of margarine, 1 tablespoonful ■* su^ar or sweet syrup, 1 gill of milk and ^a.xe<J 1 small teaspoonful each of powdered 1111 spice and baking-powder. METHOD.—Cream the sugar and margarh^ add the liquid (o it—it won't really mix-;1 gradually be r in the mixed dry Half-fill some little greased tins with mixture, and bake in a quick oven for fifteen minutes, or till set and brown. T& are excellent either hot or cold, but s° become dry if kept. Dundee Scones.—INGREDIENTS.—4 oz- °[ flour, 1 egg (dried or fresh), half a salt-spoon (a good pinch) of bicarbonate of soda, a spoonful of cream of tartar, a gill of milk all water, 2 teaspoonfuls of grated chee m (optional). a METHOD.—Dissolve the soda in the milk, beat in the egg, whisk in the flour and cheesf gradually, and beat well. Add the cream 0 ■ tartar, and leave for twenty minutes. Heat V girdle o-r thick frying-pan. Grease it a M When hot, pour on to it a small tablespoon! jm of the mixture; leave a good space bet we fw each. Cook over the fire slowly, turning the ■ with a knife till brown both side-s. Then s'e!fv I as quickly as possible. They should be eate ■ hot without butter. < Barley Water.—INGREDIENTS.—4 oz. pe^ 1 barley, 2 quarts water, rind and juice of half 1 lemon, sugar if liked. METHOD.—Put the barley into a jug with tl 1 thinly peeled lemon rind and pour on it 2 quar > of boiling water. Let it stand till cold, add t lemon juice, strain, sweeten and serve. Two ha grain tablets of saccharine may be used inste of sugar. The barley should be used for so c r thickening a stew. To Bottle Peas.—Select good sound peas 01 | even size; when they have just filled the pod is best, as it is a great waste to pick and preserve peas when they are not half grown. Peas are at their best when fully grown, but not old. Only take the sweetest kinds for preserving, not the common field pea. After shelling, put them into a pan of cold water, with a little salt, bi- carbonate of soda and sugar, and a good spng of mint. Place them on the fire, and bring them to the boil, and boil for a few seconds only. Then take them off and cool in water a running tap is best, but where a tap is not available turn them into any vessel containing cold water. In the meantime pour enough boil- ing water to fill your bottles; on to a little salt and sugar and a good sprig of mint, and stir it occasionally while cooking. Then fill four bottles up with the cooled peas- not too tight, as they expand slightly with boiling again; then fill up with the water already mixed, put on the cap, &c., and place in the pan and bring to the boil'. Boil gently for one hour and a half, when take out, put on rubber ring, cap, &c., and fasten down tightlv. The foregoing process will not make them retain their green appearance. If you wish them to do this, add one teaspoonful of powdered borax to each pint of water when you are mixing the salt, sugar, and mint filling the bottles. N