THE Good Neighbour

New Zealand Journal of Agriculture, Volume 66, Issue 1, 15 January 1943, Page 55

THE Good Neighbour

/ t/ by

MARY

T’tom 17le Ta

JN my cutting book I have a piece by A an unknown author, which I have been wanting to share with you for a long while.

“A modern wise man was once asked if he believed in luck. Here is his answer, and it is worth cutting out and pasting in your hat! Do I believe in luck? I should say I do! I have watched the successful careers of too many lucky men to doubt its existence and its efficacy. You see some fellow reach out and grab an opportunity that the other fellow standing around had not realised was there. Having grabbed it, he hangs on to it with a grip that makes the jaws of a bulldog seem like a fairy touch. He calls into play his breadth of vision. He sees the possibilities of the situation, and has the ambition to desire them, and the courage to tackle them. He intensifies his strong points, bolsters his weak ones, cultivates those personal qualities that cause other men to trust him and to cooperate with him. He sows the seeds of sunshine, of good cheer, of optimism, of unstinted kindness, he gives freely of what he has, both spiritual and physical things. He thinks a little straighter, works a little harder, and a little longer; travels on his nerve and his enthusiasm; he gives such service as his best efforts permit, keeps his head cool, his feet warm, his mind busy. He doesn’t worry over trifles. Plans his work ahead, then sticks to it—rain or shine. He talks and acts like a winner, for he knows in time he will be one.” “And then LUCK does all the rest!” There, did you enjoy it? I knew you would. Luck is all very well, but it needs a lot of help from ourselves to bolster it up into being of practical use to us. Don’t envy those folks you always think of as being lucky—study them closely, and find out for yourself just why they are lucky. It is not a fluke —it is usually hard work and solid application

to the job in hand that has made them successful in whatever they have undertaken to do. And determination — a quality that counts where luck is concerned. The man or woman who possesses a dogged determination to succeed is the one who usually succeeds in the long run. Now that we are well into the New Year, could I ask one thing of you? It’s not a very big request —but with a lot of people it has become a habit that causes untold worry. And worry is the greatest enemy to success that I have met. Here it is: Don’t cross your bridges until you come to them. It is an old saying with a wealth of truth in it. How many of you spend endless hours worrying over troubles and events which never come to

pass? Now own —1 am sure that every one must confess that at some time or another they have committed this fault. You don’t get anywhere by worrying over events before they come to pass instead you weaken your powers of resistance so that often if the worst does come to pass you are not fit enough to face events with a sane mind and clear head. So paste it in your hat, along with the cutting about luck, and I am sure you will not regret adopting it as your New Year i motto: Don’t cross your bridges until '* /I you come to them. //

Tea is Rationed

I THINK we are all feeling the pinch. a little now that tea has been rationed for quite a number of months, and here are one or two hints I have found useful in making my ration of tea go further. This recipe for tea essence is a good one, provided the folk take sugar in their tea. Put a teaspoon of sugar with every J lb. of tea. Five minutes before the tea is required have the teapot hot, and put two heaped dessertspoonfuls of strong tea into it, and cover with a breakfast cup full of boiling water. Let it stand about three minutes, and then pour the liquid into a small glass bottle and cover. Then fill the teapot up with boiling water again, and it will do for three or four cups. You may use the essence whenever you want to make a single cup of tea, for being very strong it may be used as coffee essenceput into a cup

the same amount of essence as of milk, and fill . with boiling water. In canteens this method is used extensively. Bring the required quantity of water to the boil, then add the tea. Try half a pound of tea to four pints of water, or 2 oz. tea to half a pint of water. Just bring to the boil again, and add a little cold water, allow to stand for five minutes, and then strain gently and bottle. Leave the bottle uncorked, and use as required by adding boiling water. -Ever warmed your tea before you use it? Roll it out on a sheet of paper with a rolling pin, being careful not to roll it to dust, place on an oven tray, and put in a warm oven for ten minutes. This brings out the full flavour of the tea, and makes it go twice as far as normally. The oven must not be too warm, and don’t replace the tea in the caddy until it is quite cold. Try these hints out, and see if your tea lasts any longer next month.

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GENERAL DIRECTIONS for Water Bath Method or Oven Method. 1. Select fresh sound fruit without bruises or marks and not too ripe. 2. Wash fruit and drain thoroughly, or wipe clean, using a damp cloth. 3. Prepare by removing skin, stones or cores, as required. Top and tail gooseberries. Remove stalks from all berries. Peel and halve pears, quinces and apples, and remove cores. 4. Test jars and lids, and use new rubber rings each year. This is important; old rings have lost their elasticity. 5. Put old jars and lids into moderate oven to heat through thoroughly. 6. Sterilise new jars and lids. To Sterilise.— jars first with cold water. Bring slowly to boiling point. Boil for fifteen minutes. Allow jars to cool in the water. 7. Grade the fruit and vegetables as regards firmness and size. Naturally, large fruit will take longer to cook than smaller fruit of the same variety. Uniformity helps to secure an even distribution of heat throughout the jar, and improves the appearance of the finished product. Fruits may ,be packed into either cold or hot jars or bottles. When using cold jars use cold water or syrup. For hot jars use boiling water or boiling syrup. Always pack fruit into the jars as tightly as possible, because when cooked the fruit shrinks. Do not bruise the fruit. Completely cover fruit with water or syrup, and to within half an inch of top of jar to allow for expansion of air and to prevent liquid boiling over. Place rubber rings into position and see that they rest quite fiat. x Place lid on and screw lightly. If using bottles with glass tops and clamps, place rubber ring into position; do not tighten clamps. FOR OVEN METHOD. Place several thicknesses of paper on to scone tray or oven tray. Place jars on top of this; allow a little space between each jar. Place tray on grid shelf fourth or fifth ledge from top of oven. Allow fruit, etc., to remain in oven at desired degree or number till fruit has changed colour and syrup just reaches boiling point, and liquid begins to ooze out of jar. TO SEAL JARS. At the end of the cooking period, as each jar is removed, stand it on a board or a thickness of paper, or a thick dry cloth. Immediately screw cap down tightly tightly as possible. This is important; as no air must reach the sterilised product. Do not attempt to screw lids down when jars are —this may break the seal. TO TEST JAR. ‘ Stand jars right way up till perfectly cold, then turn jars upside down. If any leakage, seal is not perfect. Look for cause and re-sterilise for one-third of the time, or use product right away. IMPORTANT! Store in cool, dry place, not in cupboards high in kitchen. Important Points.— fresh products and perfect sealing of jars.

TO STERILISE FRUIT AND VEGETABLES. Water Bath Method.— Any large pan will do. Must be deep enough so that the boiling water comes to

within one inch of top of jar. A tight-fitting lid is necessary and a stand or rack (perforated) placed at bottom of pan to prevent the fierce heat from penetrating to the bottles and jars. The copper will do if preserving a large bath of bottles.. Prepare fruit or vegetables. Pack and partly seal jars. (See general directions). Use very hot water in pan if using hot jars and liquid. Cold water if using cold jars and cold liquid. Place jars on stand. Have water one inch below top of jars. . Bring water gradually to boiling point. Boil briskly for time required. Lift out each bottle and seal immediately. See directions to seal. To sterilise is to cook food so that the action of any bacteria is killed. Proportions of Syrup for Fruits: Thin Syrup— l cup sugar to 2 to 3 cups water. Medium Syrup— cup sugar to 2 cups water. Thick Syrup l cup sugar to 1 cup water. Very Rich Syrup— cups sugar to 1 cup water. In each case boil sugar and water together till sugar has dissolved. Stir occasionally. Strain syrup through a piece of butter muslin to remove any foreign matter. Syrup may be used either boiling or allowed to get cold. TIME FOR OVEN BOTTLING (FRUIT). Heat oven for 15 minutes, regulo turned to No. 1 (260 deg.) Champion Cooker; No. 4 (260 deg.) New World Cooker. Very moderate oven. Berried- fruits will take from 20 to 30 minutes berries, blackberries, cape gooseberries, currants, black and red, loganberries, gooseberries, strawberries, etc. ■All other fruits approximately 50 to 60 minutes. Appearance— syrup nearly reaches boiling point and begins to ooze out of the bottles. To obtain 180 deg., turn regulo to No. 1, Champion, and to No. 4, New World, then turn the oven tap on half. Allow a longer time for fruit at this degree. VEGETABLES.Time for Water Bath or Steriliser. Beans and Peas. Three hours. Have water, boiling in the steriliser or water bath the whole of the time. If desired, sterilise for 14 hours; allow to get cold, then in 24 to 48 hours sterilise again for another 14 hours. Asparagus, Mushrooms, Sweet Corn. —Three hours, or sterilise twice hours each time. Carrots, Beetroot, Cauliflower.— to 24 hours, or sterilise twice. Carrots and Beetroot (very young).— and retain one inch of stem. Boil for 15 minutes. Rub skins off under running water. Pack whole or in halves, or in slices. Cover with slightly salted water and sterilise as for beans. Time—2 to 24 hours. I.—PRESERVING OF PEACHES & NECTARINES, ETC. Select firm fruit just beginning to ripen. All fruits have a much richer flavour if preserved with the skins left on, but the rough furry skin on peaches is very objectionable to some folk. Peel peaches, if desired, or remove skins by placing into steamer and steaming till skins will slip off easily. Time about 7 minutes. Leave whole, cut into halves and remove stones, or cut fruit into slices, as desired.

Place rubber rings into position. Pack peaches into heated jars, pour heated syrup over to within half an inch from top of jar, then immediately screw lid on very lightly. Place bottles into water bath or into the oven. Cook until

syrup nearly reaches boiling point, and begins to ooze out of bottle. Time about 50 to 60 minutes. 212 deg. (boiling point), when using water bath.

260 deg. in oven (very moderate oven).

When fruit is ready lift out each bottle and stand on piece of wood or thick cloth. Screw down each jar immediately it has been removed from oven. Screw very tightly (important). . Test to see if sealed. Turn bottle upside down, should any moisture ooze out, cap is not screwed enough.

APRICOTS. Oven Method.

Heat oven for 15 minutes with Regulo at No. 1 for Champion Cooker, and J for New World. Select firm fruit, rather on the unripe side, just when the apricots begin to change colour, for best results. Wipe with damp cloth. Cut into halves, leaving the stones in a proportion of the halves. Pack very tightly into either hot or cold jars. Place rubber rings into position. Fill jars with syrup (medium) to within half an inch from top of jar. Hot syrup for hot jars. Cold syrup . for cold jars. Screw lids on slackly. Place several thicknesses of paper on top of scone tray. Place bottles on paper. Place tray on fourth or fifth ledge from top of oven. Sterilise (cook) with regulo at above number. Time about one hour for quart bottles; half to three-quarters for pint bottles, till skins of .apricots just begin to break. Remove one bottle at a time from oven and screw lid down immediately. Make sure bottles are absolutely airtight. - • , ■ ■ Note.— cold should apricots rise to the top of the bottle, stand bottles upside down for several days, . then place bottles on their sides for several days. PRESERVING FRUIT— Variety. Simplest Method of All. With this method more fruit and less syrup can be packed into jars. Make a syrup using two cups of water to each cup of sugar; or a syrup as desired. Place jars and caps into oven to heat thoroughly. Prepare fruit. Whole, halved, or into slices. Peeled or unpeeled, cored or stoned. Bring syrup to boiling point. Drop the fruit in. Cook gently till fruit is just soft and clear. Lift fruit carefully into jars, using ladle or cup. Make certain that syrup overflows bottle (important), and seal each bottle immediately it has been filled. Make sure cap is tightly screwed down, and do not rescrew when fruit is cold. This may break the seal. When preserving a large quantity, more sugar and more water. in proportions required may be added to the fruit syrup left in pan, brought again to boiling point and more fruit added. • ' When all fruit has been preserved, syrup left over may be sealed into beer or pickle bottles. Useful for sauces, jellies, drinks and winter time desserts. — Use corks or caps to exclude air. PRESERVING VEGETABLES (Hints). Satisfactory results in preserving vegetables will be assured by— Using fresh, sound, young firm products. Preserving the product while it is fresh. Putting each jar into the water bath (processing vessel), as soon as packed. Sterilising the products twice at required temperature and time. Completely sealing each jar immediately it has been taken from the water bath. The sealing of the jar is most important. Grading the vegetables is important, too, especially with peas, as old peas will take much longer to sterilise. The younger the vegetable the better the result. Never preserve peas when changing colour. Dry the peas at that stage. Proportion of salt to water for vegetables is 1 dessertspoon to 1 tablespoon of salt to each four breakfast cups of water (1 quart). To suit individual taste.

Scarlet Runners, French or Butter Beans. Select young tender beans.. Wash beans and dry thoroughly, or wipe beans with damp cloth. Remove strings, if any. Prepare ready for table use. Cut thinly, thickly, or into fine shreds. Plunge beans into pan of fast boiling water; lid on pan. Boil for 10 minutes. . Drain beans. Place rubber ring into position. Pack heated jar with beans. Fill jars with slightly salted boiling water to within half inch of top of jar. Place screw top into position and just screw lightly. As each jar is ready place into the hot water bath. Sterilise for 1| hours. Remove each jar and screw top down immediately jar has been taken out. Make sure cap has been screwed down tightly. Let stand for 24 to 48 hours, then re-sterilise again for 1 to 1| hours. , This time do not unscrew lids. Have water in bath cold to start with. Bring water gradually to boiling point and boil briskly for 1 to 1| hours. PRESERVING OF PEAS. This is the hardest vegetable to bottle, and it cannot be definitely stated that satisfactory results will always be obtained. The following, however, has been found very satisfactory. Wash pods, but not peas. Shell peas. Select freshly gathered peas, if possible. Grade. Place peas into pan and just cover with boiling water. Boil gently for 5 to 10 minutes, lid on pan as if for immediate use (no soda). Strain and fill the bottles. Tap the bottles on the table and fill up to the neck. Cover peas with boiling salted water. Place rings and caps into position. Sterilise in water bath for 1| hours. Take out and seal each jar immediately.. Let stand for 24 to 48 hours and re-sterilise, for 1J hours. Have water in bath boiling throughout the whole process. Read bean recipe. Note. Sterilise for 3 hours on end, if desired. At end of first hour remove bottles and screw lids down tightly and return bottles to pan. Sugar and lemon juice or vinegar may be used in the proportions of 1 teaspoon of sugar and 1 dessertspoon lemon, juice to each 2 cups of liquid. Add to salted water. EASY HOME METHOD— JAM. ? Ingredients.— 3 lbs. plums; very firm plums. 3 breakfastcups of water. 5 breakfastcups of sugar.

Method.— Put fruit and water in pan and cook till plums are soft; then add sugar and boil swiftly till a little tried sets firmly. (Remove stones as they rise to surface.) Remove from stove; allow to cool a little, 'then bottle, cover, label and store in a cool, dark place.

6.—RASPBERRY JAM.

Ingredients.— 9 lbs. raspberries. 9 lbs. sugar. Method. — Place raspberries into well buttered preserving pan, bring slowly to the boil and stir till they are mushy and no lumps. Add heated sugar and bring quickly to boil; boil hard for five minutes, stirring all the time. Remove from stove and stir occasionally, till partly set, then bottle, cover. BOTTLED RASPBERRIES.— for Dessert. Select raspberries which are fresh and dry; wash and leave to drain. Method.— Fill hot jars with raspberries, shaking the jars in order to obtain a full pack. Make a syrup of 3 breakfastcups of sugar to 2 breakfastcups of water. Pour the boiling syrup over the berries till jars are full. Adjust rubber and lid lightly, and place in oven 270 deg. F. for 20-30 minutes. Then seal. B.—PEACHES AND NECTARINES. Wash and dry peaches carefully, then place over steamer for 7 minutes for blanching; remove skins and pack firmly in bottles; cover with boiling syrup, adjust rubber and lids lightly, and place in oven 180 deg. F. for one hour, then seal tightly. PEARS. Peel the fruit with a sharp knife, cut in halves or if very large, cut into quarters. It is advisable also to take out a little of . the hard core. Drop the peeled pears into slightly salted water until ready to fill the jars. This saves discoloration. Pack the fruit as closely as possible into bottles and cover with syrup (1 cup sugar to 3 cups water). Adjust rubber arid lid lightly. Place in steriliser and bring slowly up to 200 degrees, then allow temperature to fall to 180 degrees, and maintain as near as possible for 2-J hours. If desired, can be done in oven 260 deg. F. for 1-1 J hours. APPLES. Peel the apples, core and slice them, and pack as closely as possible in the bottles. Fill the bottles with syrup and adjust rubber ring, and screw lid lightly. Put in steriliser

and bring to 160 degrees, and maintain as near as possible for 2J hours.

11.—TOMATO PUREE.

Wash and dry tomatoes thoroughly; place on oven slides and cook till very soft and skins shrivel. Remove from oven. Press through a wire sieve until only skins and seeds remain. Bring pulp to boil and bottle immediately in previously heated bottles. Fill to overflowing and screw tightly. 12.—BOTTLED TOMATO JUICE. For the best product, select tomatoes which are ripe and of good colour. Wash thoroughly. Cut up coarsely and simmer gently until very tender. Strain.. Add salt to taste, bring to boiling point and turn into sterilised jars, to fill within a half-inch of the top. Adjust new rubber jar rings, dipped in boiling water; add sterilised covers and tighten the seal. If using screw-top jars, loosen seal a half-turn—-release the second spring, if using jars which seal with a spring. Place on rack in a deep pan of water which is at the same temperature as the jars; be sure that water comes up to one inch from top of jar, and not touching each other. Bring to boil and boil for 5 to 8 minutes. When processing is complete, remove from pan and tighten seal. If preferred, processing maybe done in a very slow oven, 260 deg.— Regulo No. 1 for Champion Cooker, and No. J for New World—allow 40 minutes of oven-processing. 13.—PRESERVING OF WHOLE TOMATOES. Select firm and not too ripe. Prick tomatoes, using a sharp fork. Place tomatoes on a flat tray. Cook in a moderate oven until tomatoes are just soft. Lift carefully into well heated jars. Pour slightly salted boiling water into jars to fill jars to overflowing. Seal each jar immediately. Test seal when tomatoes are cold. Another Simple Method for Tomatoes. Grade and select firm tomatoes, prick with fork. Place into jars, pour boiling salted water to within half an inch of top of jar. Adjust rings and caps. Sterilise in oven with Regulo at No. 1 Champion Cooker; No. j- for New World Cooker. Time 40 minutes to 1 hour, till skin just cracks. Seal each jar immediately.

Italy's “GtHome''

HERE is how I solved my problem of amusing the kiddies when they are tired of their toys, and getting a little bit cross. I put them into their bathing suits, provided, of course, that the day is warm, equip them with an old paint brush and a bucket of water, and let them “paint the house.” They just love doing this, and many a time they have painted the house twice in a day! Try it next time you want something for them to do. — Pigtails, Wellington.

T HAD a surprise this week when a parcel of fine sturdy tomato plants arrived unexpectedly from one of my sisters, and now that frosts have abated if not gone for good I’ll have a great time growing these plants in fervent hopes for a bumper crop this coming autumn, for we all must needs “grow for Victory,” apart from the good derived from our very own gardens. These succulent green peas, tender carrots, etc., all have a thrill of their own. Ido love to hear of those city folk who with only a patch of ground available that is no larger than my kitchen in some cases are valiantly growing a little succession of crops. Not for them the acres of potatoes we can put in, but even that short row followed by another has pride of place. May I conclude by quoting a vegetable catalogue? “ ’Tis only when we have tended them that vegetables have things to tell us,” and “A mass of flowers in a quiet garden is like a tonic to hearts that have grown Roundabout, King Country.

JUST finished reading “Wuthering Heights,” by Emily Bronte, and how I have enjoyed it! Did you see the film, Mary? I did, and enjoyed it immensely, but the enjoyment of the film had nothing on the enjoyment of reading such a fine book. I just buried my head in it from start to finish, and nothing was done until I had read the last page. It is amazing to me that one who led a life as sheltered as Emily Bronte could have ever conceived a story so gripping and so realistic as this. When Emily Bronte died she was only thirty, and it makes me wonder what genius her pen would have produced had she lived for some years longer. lam not going to tell you the story of the book, for I hope you will be able to procure a copy to read for yourself—if you have not already done so, Mary— can recommend it to you, and I am sure you will not be disappointed. Shortbread, Waikato. J HAVE been experimenting with flower decorations, and although my garden is only a humble one, and has not a great variety of flowers, I

have surprised myself at the results I have obtained from flower decorations, In one corner of my room I have a flat copper dish filled with nasturtiums, and although the sun is not shining, my room is full of sunshine. I have found copper dishes of the greatest help in flower decorations. On the small table beside my bed I have a

basket of pink geraniums—do you remember the old-fashioned sort that climb all over seaside cottages? My basket is a low one with a tall handle, and the flowers I arranged in a shallow bowl. They would not stand up at

first, so I put a layer of sand in the bottom of the bowl, and they did anything I wished them to do! Now they are climbing gracefully round the tall handle of my basket, and looking a picture. All my jugs take turns at becoming vases, and what fascinating arrangements can be made as the seasons pass—pink japonica in my black

jug in the spring, roses in my crystal water jug in the summer, chrysanthemums in my brown jug in autumn, and back to my black jug for winter, filled with shining scarlet of holly berries. — A.S.C., Carterton. T . ■ JJOW I enjoyed reading of your hohday at the Sounds. There is so “ut C eyeTto^ee^dX^to^Tar birdsongs the rinnle of the streams aSmak on the prowk ReaSng S yJS holiday made me have a mental one too, for I love the things you enjoyed so much. I am sure you would feel the benefit of it, and feel fit and fresh for your work. I live amongst much beauty: green valleys, bush clad slopes, rivers famous for their . fishing, white roads winding here and there always luring one forth to go adventuring along them; such trees that “only God

can make”; the gay singing of birds; away in the distance majestic mountains with their ever-changing hues; plains dotted with trees and homesteads. Life is very busy these war days, but it is good to “stand and stare.” What lots we would miss if we did not. “Beauty is beauty only when it speaks *° US ” 1 have a birthda y book Wlth Tennyeac h day, Betty G and 1 still get names in it because each years brings fresh ones Biddi-Jan, I just know how much you must enjoy rummaging. I have letters (always do keep the most interesting ones) cuttings of prose and poetry, a drawer full of fancy work (not finished), music, patterns, and I hardly ever sew, but I do love looking at them. Perhaps there may come a

day when things will not have such a hold, maybe it will happen when I have done all the things I have set out to do. Well, Mary, I must close, wishing you and our Good Neighbours all the best for — Peggy, Pleasant Point. *"* When scrambling eggs, add a dessertspoonful of breadcrumbs to each egg—this makes the mixture go a lot further. .** * , Whipped cream will go further, be much lighter, and have a distinctive flavour if two egg whites are beaten separately and added to each pint of cream when whipping. New potatoes can be scraped much easier in salted water than fresh water.

"What is the Effect of Radio Serials on the Minds of w/

Our Children?"

I FOUND it most interesting reading your views on this subject, and most of you had commonsense ideas to put forward. In the finish I came to the conclusion that, as in all things, with careful guidance there was enough good in radio serials to counteract any evil, and as entertainment is scarce for so many of you in the remote country districts, I think the verdict was in favour of them, provided of course that they were carefully chosen, and not of the very dramatic type. “Tiggetty Boo,” of Kati Kati, has set her ideas out very clearly, and to her is awarded the first prize, while second prize goes to Mrs. C. Spedding, of Christchurch. First Prize: INDISCRIMINATE listening-in to the radio, like the reading of any kind of books available, is not in my opinion a good thing for any child. Children have such pliable, plastic minds, full of the - searching eagerness to learn, easily influenced, moulded, and so easily marred. We can’t expect them to differentiate between what is good and what is not when it comes to retaining anything mentally. For the absorbing minds of children are apt to accept so much they hear, or read, or see, as sober facts, and to be influenced thereby. So that, when considering the influence of radio serials that so often end up on a note of excitement, we must remember that unless they are carefully chosen, little minds can be adversely affected by them. It is important also to consider the type of child we are dealing with—the mind of a sensitive and highly-strung child for instance can develop a taste for constant excitement or morbid fear by being able to listen to programmes that, though most unsuitable for them, would have a much lesser effect on a more phlegmatic nature. Yet, because of such effects it is not wise to altogether deny a child something that other children are generally allowed to enjoy, for such an attitude may cause rebellion. I think, taking a middle course, and allowing children to listen in to the fresher, cleaner, and more wholesome type of serial suitable for their ages, a wise parent can direct and advise their choice, and so the

children can be entertained. The thing we most need to guard against with radio serials is over-stimulation of a feeling for constant excitement, a state of being keyed up to a pitch over a story, and allowing this to become an obsession. It is wise to teach children not to become too absorbed, or to lose their perspective in the importance of such serials. Sooner or later they will probably want to listen in, so how can we expect our young folk to retain a well balanced view unless' they are taught good listening, as well as good reading, or anything else? Children need the guidance of a wise and . sympathetic elder. Given supervision in radio serials I feel they derive much pleasure and little harmful effects, so long as they listen in moderation. Sophisticated grown-up serials, fantastic, murderous, or gangster types of serials should be taboo. Little people with vivid imaginations, sensitive, highly impressionable ones should be carefully looked after in this regard. They can so easily develop fears that stay with them without our realising the cause. Treat the children as intelligent, responsive human beings, don’t over indulge, don’t' use too much restraint, and they can learn so much from the radio that the effect must be Tiggetty 800, Kati Kati. Second Prize: A RE the children of to-day influenced by radio? Probably no more than by films, or the books they read, but certainly the influence is there. There is no doubt that radio has a fascination for the average child, but why cannot we direct their interests in the correct channels? Certainly there are one or two serials that really do con-

tribute to the education of the child, but when there are so many great works on our bookshelves waiting to be dramatised for every child, why should third-rate entertainment be put across? Most of the programmes are clean entertainment, but they stop there. They teach our children nothing of advantage at the same time. Radio is a great medium for advancing the intellect of the child to-day— us not waste it. Then there is that menace “thriller.” Too many of these are put on before the average child’s bedtime. Most of them are degenerate, far-fetch-ed efforts, surely not put across for a reasonably intelligent adult of today. And then, do we need more horror these days when we switch on the radio? We do not! We want a rest from it all, or if we must have thrills, there are plenty of true, stark facts without the ravings of perverted imaginations. ’ Give us please, the dramatization of living and lasting works, well acted,

and put across, and so raise the standard of radio serial entertainment. — G. Spedding, Christchurch. . T MUST admit the serials have their points, the main one being that they kill time most entertainingly, but I have a grudge against too much of such for the small fry because they do not let them be children for long enough. They make them so eager for more such amusement that they lose interest in small things, and too many catch phrases get so abused in everyday life that one sickens of the

source entirely. Children are very adaptable, and everything learnt in the young age sticks for ever in little minds. Always eager for fun, anything that makes them laugh is one hundred per cent., but too much of this unadulterated kill-time gets them nowhere, and I really think the class of wares put over for the children needs much better attention by the authors. But can we ever please all? —Mrs. Vee, Hamilton. to the children that different phrase, that dashing new slang? Last night’s radio serial featured them probably. , The radio has in my opinion a deep effect on the child’s mind, and therefore parents should not let them hear all the mixtures that are put over the air. Ghosts and murders

are no good, and are the wrong things to imprint on young minds; let them hear the brighter war serials if you like, the ones where they can hero worship the Air Force, the Navy, the Army. War cannot be kept away from them, and the radio usually has a number of war serials which are harmless. Unfortunately “gang” serials are upsetting in speech and moral, so keep clear. Generally though, I think radio has a lasting influence on the child’s mind, and provided parents keep a check on the programmes, the radio should prove a great benefit. M., Feliding. CAYS Judy to Punch: “Hurry up with that cow, or we will be late for the serial to-night. I want to be back at the house by 5.30.” So, working with added zest, they hustle along

with their chores and for that day at least they are on time. The serials they follow definitely give them something to think about, and as we seldom go to pictures, and have never had the opportunity of taking them to a suitable children’s play, it gives them variety, apart from definite thrilling entertainment. So much for the “early on the programme” serials. I am definitely against those coming late in the evening for children to sit up and listen to, very often hours after they should be in bed, and very often, too, of a nature far too excitable for children to go to bed on. These late serials should not be allowed by parents until a certain age is reached, or their hearty, healthy offspring may develop into nervous and highly-strung individuals. Roundabout, King Country.

Competitions

January

This competition, which closes on February 15th, is bound to bring back happy remembrances of days now —do you remember the subject was “Holiday Memories”? . I am looking forward to sharing your happiest holidays with all of you. February With victory as our ultimate and only object, what a wealth of co-operation has sprung up between the peoples of the world! It is a heartening sign, this sudden friendship between the peoples of the nations, but remembering that everything worth while begins at home, what are you doing to help your neighbour carry his share of the load today? Perhaps amongst your ways of help there will be an inspiration to others of us, so let us share your ideas. “LOVE YOUR NEIGHBOUR.” No saying is truer and more important today. Send your entries to me before March 15th, and there are two prizes: First of 10/- and second of 5/-. “MARY,” C/o “Journal of Agriculture,” P.O. Box 3004, Wellington. iitiitiitiimiiiiiiiitiiimiitiitiiiiiiiiiitiiiiiiii 111111111111111111111111