Lögberg - 21.01.1954, Page 5

LÖGBERG, FIMMTUDAGINN 21. JANÚAR 1954
5

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Ritstjón: ENGIBJÖRG JÓNSSON
VIÐ ELDHÚSSTÖRFIN
Þær eru víst fæstar af okkur,
kvenþjóðinni, sem ekki komast
í kynni við eldhússtörfin fyrr
eða síðar á lífsleiðinni. 1 eld-
húsinu eyðir fjöldi kvenna mikl-
um hluta ævi sinnar, og þegar
það er haft í huga, er óþarft að
ræða mikilvægi þess, að þessi
vinnustaður sé sem bezt úr garði
gerður. Á síðustu áratugum hafa
framfarir orðið geysilegar í
þessum efnum, og á okkar kæra
landi mun áreiðanlega tiltölu-
lega meira af góðum og vel
byggðum eldhúsum heldur en
þekkist með nágrönnum okkar.
Ég ætla ekki að ræða eldhús-
innréttingar eða neitt í þá áttina
að þessu sinni, en minnast lítil-
lega á okkar eigin vinnubrögð
og vinnuaðferðir.
Ekkert fum og engin gufa
Ég var eitt sinn boðin í mat
hjá vinkonu minni í höfuðstaðn-
um, sem varla er í frásögur fær-
andi. Þegar ég kom, um hádegis-
bilið, tók hún á móti mér í
tandurhreinum kjól, með fallega
svuntu og vel greidd og snyrt.
Mér datt fyrst í hug, að líklega
hefði hún fengið einhverja að-
stoð í eldhúsinu, því hún gaf sér
svo góðan tíma til að heilsa mér
og bjóða mig velkomna. Það var
enga matarlykt að finna, engin
gufa sveif yfir vötnunum og
ekkert fum var á húsfreyjunni.
Allt var í mesta máta með kyrr-
um kjörum. í eldhúsinu var allt
hreint og fágað, og enginn hefði
getað látið sér detta í hug, að
húsfreyjan stæði í stórræðum.
Panna var á eldavélinni, tveir
diskar á borðinu, annar með
hrærðu eggi en hinn með brauð-
mylsnu. Nokkur fiskstykki lágu
í hreinum klút og biðu þess að
komast á pönnuna. Annað var
ekki sjáanlegt af verkfærum né
mat. Meðan ég sat og hvíldi mig
eftir gönguferðina, steikti hús-
freyjan fiskinn, og innan stuttr-
ar stundar sátum við yfir hinum
ljúffengasta mat og nutum hans
í fyllsta máta. Sagan er ekki
lengri, en ég hef aldrei getað
gleymt þessari aðkomu, sem
raunar hefir alltaf verið með
svipuðum hætti, hvenær, sem ég
hef heimsótt þessa vinkonu
mína.
Skipulagning er nauðsynleg
Auðvitað er okkur ekki öllum
gefin sú gáfa að kunna að vinna
vel og skipulega, en margt er
hægt að gera til þess að bæta
vinnuaðferðir sínar, og við get-
um alltaf bætt við kunnáttu
okkar og lært. Eldhússtörf geta
verið hin ánægjulegustu á alla
lund, en þau geta líka orðið
átakanlegt púl og vafstur, og að
langmestu leyti fer þetta eftir
því, hvernig við vinnum, hvern-
ig við búum í haginn fyrir okk-
ur sjálfar og hvernig við bregð-
umst við hinum ýmsu vanda-
málum, sem að okkur steðja.
Eitt af því, sem er einna
mikilvægast við eldhússtörfin er
að kunna að skipuleggja starfið
og vinna létt. Við hina daglegu
watargerð er skynsamlegt að
ráðast ekki í rétti, sem eru mjög
flóknir og margbrotnir, en ætla
sér hæfilegan tíma til að vinna
það, sem vinna á. Gott ráð er að
taka tíma á því, hve lengi er
verið að útbúa þennan og hinn
rettinn og skrifa það hjá sér eða
á bak við eyrað. Á þann hátt
komumst við hjá því að verða
°f seinar fyrir og lenda í tauga-
spenningi með allt saman, og
einnig komumst við hjá því að
eyða of miklum tíma í verkið.
í’á er gott ráð að taka allt til,
sem nota á við matargerðina,
bæði áhöld og efni, áður en
hafizt er handa. Þetta sparar
ótrúlega mörg skref, fálm og
flýtisverk. Þar, sem heitt vatn
rennur í krönunum, er vanda-
lítið að þvo áhöldin upp, svo að
segja jafnóðum og þau hafa ver-
ið notuð, og það sparar mikinn
tíma, ef hægt er að hreinsa eftir
sig jafnóðum. Gömul blöð eða
annar úrgangspappír er til
mikils gagns í eldhúsinu. Við
hreinsun á fiski, kjöti og græn-
meti er mikill flýtisauki að því
að hafa dagblöð undir og vefja
úrganginn strax innan í blöðin,
en láta hann ekki fara út um
allt borð eða vaska. Þá má minna
á, hve mikill flýtisauki er að
því, ef máltíðir vikunnar hafa
verið skipulagðar fyrirfram. Það
losar húsfreyjuna við hin dag-
legu heilabrot um val á réttum.
Sé matseðill vikunnar ákveðinn,
er hægt að ganga að matargerð-
inni fljótt og rösklega, vitandi
fyrirfram nákvæmlega, hvað
vinna á.
Ráð er að athuga skápa og
skúffur með vissu millibili og
sjá, hvort ekki hefur slæðst
þangað eitthvað, sem alls ekki á
þar heima, en tekur pláss frá
hinu, sem ætlaður var þar sama-
staður. Tómar flöskur og glös
eiga heima í geymslu, og gamlar
tuskur og illa lyktandi klútar
eiga ekki heima nálægt matar-
gerð og raunar hvergi.
Svona mætti lengi áfram
halda, Qg við getum án efa lag-
fært ýmislegt hjá okkur og
endurbætt til þess. að gera hin
daglegu störf í eldhúsinu léttari
og ánægjulegri.
Snyrtileg húsfreyja við eld-
hússtörf í hreinu og smekklegu
eldhúsi er viðfeldin og ánægju-
leg sjón. Vera má, að við getum
líka gert einhverjar smábreyt-
ingar á útliti okkar sjálfra við
eldhússtörfin. Hlífðarföt eru
nauðsynleg, en þau þurfa ekki
nauðsynlega að vera illa hirt og
ljót, vegna þess, að þau eru
notuð í eldhúsinu.
Við, sem vinnum eldhússtörf-
in, eigum að leggja kapp á að
hefja þetta mikilvæga skyldu-
starf okkar upp í æðra veldi,
gera það aðlaðandi fyrir okkur
sjálfar og aðra, læra að vinna
skynsamlega og skipulega, svo
að tími verði aflögu til annarrar
iðju — því að hvað gott sem eld-
húsið og eldhússtörfin verða, má
það aldrei taka okkur allar —
aldrei. A. S.
—DAGUR
☆
BARNAHERBERGI
Börn ættu frá því fyrsta að
hafa sérstakt herbergi, þar sem
hægt er að koma því við. Okkur
hættir stundum við að gleyma
því, að börnin eru sjálfstæðir
einstaklingar með eigin óskir og
þarfir. Þau þurfa að hafa afdrep,
þar sem þau geta verið í friði
með leikföngin sín og leikið sér
eins og þau lystir, án þess að
vera fyrir fullorðna fólkinu.
Barnaherbérgið á að vera vist-
legt, án nokkurs íburðar. Glugga
tjöld úr efni, sem auðvelt er að
þvo, húsgögnin verða að þola
'sitt af hverju og verða því að
vera sterk, en látlaus. Gólfið
verður að þvo daglega og ekki
er vert að bera á það gólfvax,
því að þá verður það svo hált, að
börnin geta dottið og meitt sig
illa, en í stað þess er ágætt að
hafa t. d. tvö lítil teppi, sem má
þvo og viðra. Það gerir herberg-
ið hlýlegra. Auðvitað er bezt
fyrir börnin að hafa borð og
stóla við sitt hæfi, þannig að
þau sitji í eðlilegum stellingum.
Report by G. W. Malaher
Director of Game and Fisheries ío fhe Commercial Fishing
Commission. Mr. M. N. Hryhorczuk, M.L.A., Chairman,
Winnipeg, January 12th. 1954.
My function is that of an ad-
ministrative officer. I am not a
policy maker. It is not my func-
tion to enunciate policy, but only
to recommend and to then oper-
ate within established policy and
interpret that policy to those
working with me in the Branch.
In appearing before this Com-
mission I feel that it is not even
my function to recommend
policy, but rather that this is a
function of the Commission
itself.
In the evidence so far sub-
mitted to you there does not
appear a great deal in regard to
policy and this is to be expected
where the majority of meetings
have been held with the fisher-
men. Lest it be considered there
has been no policy and is no
policy perhaps I should at this
time outline as concisely as pos-
sible my understanding of broad
policy in fisheries administration
in this province and how I have
attempted to interpret it to those
working with me.
We are fortunate in the extent
of our fisheries resources in
Manitoba: they are substantial.
They have made and should con-
tinue to make a real contribution
to the economy of the province.
The fisheries are a biological re-
source and it augurs well for the
future that there is a growing
recognition within the various
branches of the fishing industry,
including the fishermen them-
selves, that management must be
based on biological principles if
the yield from the fisheries is to
be sustained.
Our own fisheries resources
are öifferentiated from other
fisheries, particularly marine
fisheries and also those of the
Great Lakes to the east of us, in
that our major fisheries are so
situated that they need to be in-
tegrated with other resources.
Achievement of this integration
has been a policy objective in
fisheries management.
As an example of what I mean
let us take Lake Manitoba. This
major fishery is the one most
closely situated to agriculture.
Many of the licensed fishermen
on Lake Manitoba obtain part of
their yearly livelihood from
some branch of agriculture. Dur-
ing the winter months agricul-
tural activity and opportunity of
employment is at lts lowest. The
fishing season on the lake is
therefore set for this winter
period and serves to take up the
slack in other employment for
the surrounding communities.
Before giving you further
examples I might mention the
point that the Regional Unem-
ployment Insurance Office made
a survey of fishermen employ-
ment in Manitoba in 1950. The
purpose of this survey was to
ascertain the continuity and type
of employment in the primary
fishing industry as it related to
unemployment insurance.
The figures with which we
were later supplied are interest-
ing. Briefly they showed for
Lake Manitoba 334 Farmer-
fishermen, 242 Labourer-
fishermen, 16 Fishermen, and the
balance as being variously em-
ployed in a variety of occupa-
tions or trades as part of their
normal occupation.
Til eru stólar og borð, sem segja
má, að vaxi með börnunum, því
að þau er hægt að stækka eftir
því sem barnið vex.
Klæðaskáp og hillur má held-
ur ekki vanta. Börn fá oft mikið
af bókum á jólunum og í af-
mælisgjöf. Þessap» bækur þurfa
að vera þar sem barnið hefir
greiðan aðgang að þeim og má
með litlum tilkostnaði slá upp
bókahillu fyrir þær. Þá venjast
frá því fyrsta að fara vel með
bækur og hafa yndi af þeim.
Summer pickerel fishing in
the so-called “pickerel pockets”
adjacent to communities along
the north-east shore of Lake
Winnipeg; winter whitefish fish-
ing for the people of Grand
Rapids; these also are examples
of the same principle. In these
cases integration was with trap-
ping at a time when revenue
from trapping was at a very low
ebb; when it was necessary to
close the season on beaver in the
interests of rehabilitation, when
too such other means of earning
a livelihood as by freighting had
disappeared. with the advent of
the tractor and the aeroplane, or
when the opportunity of cutting
cordwood disappeared as wood
burning freight boats gave place
to gas or diesel equipment.
Another application of the
same policy — with which our
present Deputy Minister had a
great deal to do — was the in-
tegration of n e w 1 y opened
Northern fisheries with the
needs of existing local popula-
tions.
War time needs for fish as
human food, high prices, new
forms of transportation, these
and other factors led to the
opening of new lakes in remote
areas previously considered as
beyond the economic hauling
range. At many of these northern
lakes there were existing and
sometimes substantial local
populations. These people were
not commercial fishermen, many
of them knew nothing of com-
mercial fishing methods. There
was a great deal of pressure ex-
erted to by-pass these local
people and bring in experienced
men to exploit these virgin lakes.
It was however, recognized that
shoulcl demand for fish fall off,
should prices fall substantiaily,
these lakes would be the first to
be abandoned. Should an arti-
ficial population established on
the basis of short term or inter-
mittent fishing be permitted?
If the fishing failed after even
a few years the new fishing
population would consider them-
selves as residents and want full
share of the trapping resources
on which the original population
depended. In spite of pressure,
policy was maintained and only
sufficient experienced men were
allowed to come in to provide a
leavening and act as instructors
to the local residents.
Timing too was sometimes im-
portant. Requests to open Gods
Lake, one of the larger north^rn
producers, were received while
Gods Lake Mine was still in
operation. Opportunities for em-
ployment in varied activity re-
lated to mining were still good.
It was known that the mine
would close within a few years.
Opening of the lake to com-
mercial fishing was deferred —
to take up the slack in local em-
ployment when the mine did
close, and so reduce the economic
shock to the Gods Lake com-
munity.
In some cases it was necessary
in the long term interests of a
northern community to keep
neighboring lakes closed to com-
mercial fishing even where the
local people themselves petition-
ed for it. These communities re-
quire large amounts of fish for
their own domestic use both for
human food and for dog food.
They .were dissuaded from com-
mercial fishing and the resource
integrated with their long term
needs.
Had it not been policy to main-
tain or achieve social orientation
in the exploitation of our fisher-
ies it might well have been pos-
sible to work out new and more
efficient fishing methods by a
high degree of specialization
within the industry, but whether,
having regard for the needs of
these people it would have been
advantageous, is open to debate.
I do not claim to be an expert
ín such matters. Perhaps col-
lective farming is the most ef-
ficient means of handling agri-
cultural production — it may be
that more efficient ways of
harvesting the fish resource can
be implemented — but in terms
of human happiness, individual
initiative, freedom of action and
choice, there is much to be said
for individual enterprise.
In the formatidn of policy, in
considering or recommending
changes these human values
enter the administration of all
our resources. In dealing with
our fish resources we have not
only the primary producer to
consider but also heavy invest-
ment in supporting subsidiary
industry. Abrupt or drastic
changes may disrupt a whole
network of employment or wipe
out heavy investment in fishing
gear. True, we must compete in
much greater degree in.the fish
markets of today than was the
case only a few years ago, but
perhaps there are other ways of
meeting keen competition than
by drastic change in fishing
method; changes which can be
brought about by education and
by co-operation w i t h i n the
framework of present procedure.
Much has been put before you
in regard to a need for improve-
ment in quality if we are to
maintain and encourage markets
ior our product, and rightly so
for quality is the key to the
buyers market of today.
In review of the comparatively
recent past it is well to remem-
ber that the inland fisheries of
Canada, our own included, have
recently passed through more
than a decade of the most buoy-
ant market in the history of their
expansion. During the years of
World War II and the rising
price of commodities such as
rneat which accompanied the
return to a shaky peace economy,
the industry enjoyed a seller’s
market. Under these conditions
there was not the same interest
or inducement in quality im-
provement. Indeed, to be real-
istic about it, improvements of
that nature are seldom likely to
occur until an actual need be-
comes evident. It is only within
the last few years that change
to a buyer’s market has made the
need imperative.
While I am sure that neither
the industry nor the Department
are satisfied with respect to
present quality standards, yet I
feel it can justifiably be said that
very considerable strides have
been made and general quality
today is far above that of a few
years ago.
The first move to thjs end con-
cerned only one product, the
whitefish. Whitefish inspection
arose out of a real danger of
losing the American market for
this species, but inspection was
related to the inherent quality of
whitefish from various lakes
rather than maintenance of
freshness during the period
taken in reaching the consumer.
This inspection was brought in
while market conditions general-
ly were still very buoyant.
The industry itself has in these
last few years brought about
significant changes in quality on
which it is to be sincerely com-
plimented. Perhaps the finest of
these is the filleting and quick
íreezing of fish, wrapped and
packaged in attractive cartons
and ready for the housewife’s
use.
Another aspect of fish filleting
is the co-operation of the indus-
try in establishing of filleting
plants on the site of more remote
fisheries. The use of radio to
ensure transport as soon as re-
quired has been of considerable
benefit to many fisheries includ-
ing our major lakes.
Then too there has been de-
finite improvement in the bulk
handling of fish during transpor-
tation by boat. Refrigeration has
in some instances been installed;
other boats are using a combina-
tion of ice and salt.
Fish packers, particularly on
Lake Winnipeg have made sub-
stantial sanitary improvements
to their stations.
Both the Department and the
Trade have had the co-operation
oi tHe Department of Health and
Public Welfare in making in-
spections and offering valuable
advice.
The Department too has not
been idle in the matter. In the
early development of northern
fisheries there was undoubtedly
some loss in quality due to in-
experience in fishing and to new
problems in transportation. By
written guidance, by demonstra-
tion and by education; by insist-
énce on adequate icing; by
encouragement in use of better
containers for the transport of
fresh fish by air; by these and oy
other means the quality of north-
ern fish production has been
raised to fully equal quality
from our more accessible lakes.
It was per-haps easier to bring
these changes about in a new
fishery where previous practice,
tradition or investment in par-
ticular equipment did not have
to be overcome or considered. In
our older and long established
major fisheries the problem is in
some respects more involved and
may for that reason be more
difficult of complete solution.
Lapse of time between gilling of
the fish and final sale to the con-
sumer has considerable bearing
on quality even under the best of
Conlinued on page 8
Sérstök kjörkaup
Rýmingarsala á loðkápum
No. 1 Russian Persian Lamb Coats
Reg. from $350.00 to $795.00
Special—$215.00 to $485.00
No. 1 High Quality Hudson Seal
Reg. $525.00 — Special $445.00
No. 1 Muskrat Centre Backs
Reg. 395.00 — Special $250.00
Beautiful Sheared Beaver Coats
Made to Order, from $550 to $650
Fur Jackets, $50.00
Silver Tone Raccoon
Reg. $295.00 — Special $165.00
Edgar Levcnt Furs
REPAIRS and REMODELING
»
287 Edmonton St. Phone 93-3996
'í HIN FRÆGA LITKVIKMYND HAL LINKERS §
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verður sýnd í
PLAYHOUSE THEATRE
13. FEBRÚAR KLUKKAN 8.30
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Byggingaframkvæmdir, Saltfiskþurrkun, úr „Rigoletto“ í
Þjóðleikhúsinu. — Einnig myndir frá Akureyri, Siglufirði,
Mývatni, Reykjavík, Hafnarfirði og mörgum fleiri stöðum.
Seats:—$1.95, $1.60, $1.25 (reserved) at Celebrity Box Office,
270 Edmonton St. Phone 93-1945. Students $1.00.
Þið munuð verða stolt af að koma með vini ykkar til að sjá
þessa fallegu mynd