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largely on the kind of food that home has given us and the hygienic regime that home has enforced. Our personalities not only depend upon inheritance but are moulded by our status of health, the qualities of our appre- ciations, attitudes, kn0wledge and understand- ings and these depend much more on the resources and services Our home has to Offer than on the kind of livestock kept in the barn. Livestock is an economic means to the end of making human living more satisfying and, to accomplish this end, it must be assisted by home operations. So interwoven are the farm and farm home processes that it is difficult to define definitely the contribution of each. We have to recognize these relationships and build our agricultural and home economics extension programs according. In both pro- grams, people are the important factors. The purpose of extension work is to improve all the people”. Standard of living might well be used as a basis of a program for both agriculture and home economics extension education. County program planning meetings might be called “Farm Family Outlook” meetings. “Hardly a day passes when someone does not call atten- tion to the hard, cold fact that technological change is rushing ahead of our concern for human dignity and the meaning of life," Miss McKercher said. “Home Economists have emphasized the importance of balanced diets, harmonious colors throughout the house, a place for everything and everything in its place. Somehow we have been weak in the real meaning of why. Too often we have forgotten that a home is a delicate organism of real living, full of opportunity for laughter, tears and sharing of spontaneous activities. We have said that home economics is the only family centered discipline in our high schools and universities. This could be our modern frontier~family centered activities, when so many things are pulling the family apart.“ Feeding the World in the Future After reminding us that a "high standard of living" does not mean an abundance of mad terial things, but a “gracious, unselfish and intelligent way of life," Mr. J. H, Hulse, Director of Research for the Maple Leaf Mill- ing Company, told us that the wide variety of high-quality foods available to Canadians is made possible by an elaborate system of food processing, preservation, packaging, storing, distribution and merchandising. Using the flour milling and baking indus- tries as an illustration of how modern tech- nology is applied to food processing, Mr. Hulse explained that by using jets of air to blow onto a falling stream of flour, the heavier particles could be separated from the finest particles which contain over three times 16 as much protein â€" something which mm he_ come very significant because of the ‘ tional importance of protein in the diet, Another new development is instanll. agglomerated flour which does no; htllrl. Al or . frer lumps when mixed with water and is ;-_.-;1cu_ larly suited to thickening sauces or gray: For commercial breadmaking there r. » 130“- machines capable of mechanically dei mm, dough almost without human assistan, The baker places on a dial the amount of mic energy to be used in mixing the (10ng hen he presses a button. The required am m‘ flour and all the other ingredients go the mixing bowl; the mixing unit starts i. .10. matically and continues to mix 1-. m required energy has been used up. "i im- mixer stops and the bowl tilts, delive he dough to a conveyer on which it tmh \ A mechanical divider and moulder, is . and into baking pans, and moved on by a o or to the oven. Modern meat packing was describe im the painless slaughtering of animals to .n mechanically stunned before killing; i“ it: asphyxiated by carbon dioxide; pou3 painlessly electrocuted) to the cur (it smoked meats in a matter of minui im the use of liquid smoke. In the preservation of food, it has h. l culated that if all the canned foods in um America were processed in the hem 'ig home canning equipment it would take North American housewives 57,000 i u produce the quantity manufactured 'lE canning industry in one year. Mr. Hulse gave us a preview of in .c when we will be cooking by microwave to this is a frictional heat produced by 0‘- -l- lating molecules of the food, the foot is at a uniform rate throughout. COnSEL‘ . the centre of a loaf of bread or a ti. ll meat will heat as fast as the outside L bread or the roast will be cooked in minutes. Because the cooking time is SI N there will be very little shrinkage in a ma The most recent advance in refrigt It uses liquid nitrogen. This is entirely has n to health, so foods can be immersed in rd frozen almost instantly so that even a” strawberries, raspberries and tomatoes m the natural qualities of fresh fruit. With the rapid development of plastic H‘ the speaker predicted that frozen “boil»: '9' bag" foods will be among the come CU foods of the future. “Whether we are delighted, irritate "‘T quite unconcerned by these trends in = 1“ American food technology, we should l“ "" tremer grateful that we are among the “j. national minority who have enough to '- said Mr. Hulse. “While 1 am talking: “‘““ HOME AND COUNTRY