We understand that the Rev Richard Whincup, vicar of Windhill, has decided not to accept the offer of the living of Greengates recently made to him. The rev gentleman feels, it is stated, that when he is released from his duties at the front as chaplain to the Bradford Territorials, he should return to his own parish.His decision will be received with great delight by his parishioners. During the last few years Mr Whincup has had many tempting offers and although it is generally acknowledged that Windhill is a very difficult parish, he refused them all. This deservedly popular clergyman is not out for the ‘loaves and fishes’; he is out to render real Christian service to his fellow man.
Those who are conducting the food campaign at Shipley are giving themselves to the task in real earnest.A list of recipes has been placed in the hands of each baker in the town and within the next few days each householder will be in possession of a copy.A handbill, supplying ‘Facts for Shipley’ is being distributed and one of these is well worth quoting. It is: “We can endure RESTRAINT NOW better than STARVATION LATER.”The question of food economy is always with us in these days and is likely to be for a good while to come.Earnestness This being so, it is supremely necessary that the rising tide of earnestness which is now manifest should not be allowed to go down and that those who have embarked whole-heartedly on the food economy crusade should keep up both their own ardour and their missionary efforts upon folk not yet converted.Anyone with a taste for epigram might put it that there must be eager enthusiasm in economy but no economy in enthusiasm. Which, in
spite of its touch of frivolity, is really one of the secrets of success.The signs stand fair in the direction of no compulsion but still there are many who do not feel any sense of personal and individual responsibility in the matter and unless a goodly number of them come to a better state of mind, though undesired, compulsion will come.They know, of course, that the Nation must economise in food but when it comes to “I” must do so there is often an excuse ready. Such people have to be reckoned with when one is calculating the chances of making the voluntary rationing system a success.More than that, even those who are doing their part need warning against the occasional lapses – no one of which would matter by itself but which matter a great deal as they are multiplied.
Whether the virtuous in this matter are specially liable to fancy that a single and small sin is of no particular account, we need not ask. At any rate, the temptation is there.SneerersMost movements go through various stages so far as public estimation of them is concerned. First they are looked upon as fads. Then as the thing goes forward, the sneerers begin to think that there is something in it after all and benevolent neutrality or even languid interest takes the place of scorn.Then when success seems assured, those same former scorners join up – generally remarking as they do so that they had felt sure of the movement’s success from the beginning and indeed claiming a good part of credit for themselves.Some movements take years, of course, to run through the stages. This movement has got to run through them all in something less than six weeks.Wherefore, both in regard to our own personal practice and in regard to our missionary enthusiasm in the cause, we must ‘keep it up!’
Restraint now better than starvation later
Everyone will agree that the greatest care must be taken to give our children the food they need, whoever else goes short, says Dr E I Spriggs in one of his articles on ‘Food and How to Save It’ which he wrote at the request of the Food Controller.The main foods of children over five years old are milk, bread. Porridge (of oatmeal, barley flour, or ground maize and oatmeal mixed), oatcake, puddings, eggs, butter or margarine, dripping, meat, bacon fat, fish, fresh vegetables and fruit.In preference to syrup or jamThe most unlikely foodstuff to be short is the fat, supplied in milk, butter, margarine, dripping, suet puddings and bacon. Children should get a fair amount of these daily. Margarine should be given with bread in preference to syrup or jam. Bacon should be fried with bread to take up the fat or a good deal of it will be left in the frying pan or the dish. A little fruit, fruit juice or well-cooked fresh vegetables must be provided.
Three meals a day are enough for healthy children with a slice of bread and butter and some milk at bedtime. Meat or fish should be given at the midday dinner only. Cheese or dishes of eggs, beans or nuts may replace meat sometimes.Older children, living the more strenuous school life, may have fish, egg or bacon at breakfast also but can do quite well without it if porridge or oatcake and milk is taken.Children ought always to have a good breakfast. Breakfast and dinner should be their chief meals. The third meal, tea, should not be eaten until four hours after dinner-time and should not include any meat or protein foods. Sleep is better if this meal, however plentiful, is quite plain.Bread allowanceA convenient division of the bread allowance is to give some at breakfast but only after porridge or oatcake has been eaten, little at dinner or none if there is a nourishing pudding and no soup, and most at tea.Sugar need not form part of any meal. Except for infants, it is not an absolutely necessary food because we can and do make sugar in our bodies from the starch we eat.
Ensuring our children get a balanced diet
RHUBARB AND SAGO PUDDING – Put a quarter of a pound of fine sago in a quart pie-dish and cover with a pint and a half of water. Stand in the oven till the sago is soft and has absorbed the water. Have ready a pound and a half of rhubarb, stewed gently until it is tender, mix with the sago in the dish, break up any lumps there may be and bake for an hour.RHUBARB AND MACARONI – Boil six ounces of macaroni in salted water until tender; it should be in inch lengths. Drain from the water and keep hot. Stew two pounds of rhubarb with a strip of lemon peel, the third of a teaspoonful of carbonate of soda, two ounces of brown sugar and half a teacupful of water. As soon as tender it is ready. Make a border of macaroni round a hot dish and pour the rhubarb in the middle. Serve as it is or with half a pint of custard made with custard powder poured over the macaroni.
Tasty ideas for rhubarb dishes
Mr Thomas Whitehead, the headmaster of the Wellington Road Council School, Eccleshill, inquired of his scholars how many had partaken of porridge for breakfast.Out of some 270 only six put up their hands and at once set about forming what he termed a ‘Porridge Brigade,’ boys who would have porridge for breakfast and supper.On appealing later for a show of hands of those who had acted on his suggestion, he was much gratified to find that 210 scholars had joined the new ‘brigade.’
Mr Whitehead’s ‘Porridge Brigade’
About £1,230 was paid out in ‘divi’ last Saturday to the members of Eccleshill Co-operative. But three ladies who had served tea after paying the dividends, were locked in an upper room until midnight.
‘Divi’ tea ladies locked in
Fall from bedroom window
James Clifford, a cloth finisher of Murgatroyd Street, Saltaire Road, Shipley, fell from a bedroom window of his house on Tuesday night.He was sufficiently injured to be attended by Dr Thornton and afterwards removed in the horse ambulance to the Bradford Infirmary and subsequently to the Clayton Workhouse Infirmary.
The paper included a story by the Outcast in its dialect page.T’bad lad o’ to’school hed just hed his owsal mornin’ hidin’ weel an’ trewly laid on t’place ‘at Nater, noa daht, thowt t’best for t’purpose.He wor then tryin’ his best ta find a bit o’ t’school seat ‘at wor raither softer ner other pairts to sit on.T’strong-armed schoolmaister, thinkin’ to improve an’ mak’ a bit o’ capital aht o’ t’occasioin, said:“Now then, Dicky Smith. Let that be a lesson to you and all the other boys here. Ah, my boy! I fear you will never grow up to be a credit to your school.Prime Minister“Why do you not try to emulate some of England’s great men? Take William Pitt, for instance. Why he was Prime Minister at the age of twenty one! Now wouldn’t you like to be a man like the Great Pitt?”“Noa, I sudn’t,” said the unrepentant Richard. “Bud I wodn’t mind bein’ like theer pit ‘at’s mentioned i’ t’Bible.”“What do you mean, boy?” thundered the schoolmaster.Dicky rubbed hissen wheer he thowt it would dew t’moast good an’ muttered feelin’ly:“T’bottomless pit.”An’ then the performance began all over again.
Bad lad Dicky looks to Bible for inspiration
We deeply regret to record the death of Mrs Skirrow, wife of Mr Stephen Skirrow of Wrose and formerly of Idle.The deceased lady was nearly forty-six years of age and as a scholar and a teacher she had been associated with the Windhill Church day school for over forty years.At the time of her death she was the head assistant and Mr H W Lund, the head master, who was best able to judge her capabilities and her thoroughness as a teacher, never lost the opportunity of paying her the highest tribute.Mrs Skirrow took a great interest in the children and she had a wonderful way of drawing the best out of them. All who have passed through her classes – and those include parents of present scholars – have a deep affection for her and although she has been removed from their midst, her kindly disposition and her earnest efforts on their behalf will long be remembered by them.“A most loyal and faithful worker to the last,” was the expression made by Mr Lund on the day when her remains were laid to rest in the Idle Church burial ground.Mrs Skirrow is survived by her husband and two sons, Pte Clifford Skirrow, who has been missing since September, and Pte W Skirrow.