Lining the chancel in memory of a popular athlete

A popular young man, one of the frst to join up in Cranbourne, was remembered.

The news of the death of Lieut. Eric Curtis, 8th Seaforth Highlanders, has been received with much regret in Cranbourne. He was well known here, and much liked by all of us. A keen supporter of the Windsor Forest Athletic Club, he was popular with all the members. He joined the colours in 1914, was severely wounded in 1916, and killed on the field of battle on July 29th.

Our deep sympathy goes out to his wide, and father and mother. A memorial service was held in the church on Sunday afternoon, August 18th. The Boy Scouts attended the service, lining the chancel in front of the choir stalls, and the Vicar said a few words of appreciation of Lieut. Curtis’s character.

Cranbourne section of Winkfield and Warfield Magazine, September 1918 (D/P 151/28A/10/8)

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Saluting the Roll of Honour of Old Scouts now serving in H.M.’s Forces

Boys joining the Scouts were not just having fun – they anticipated possible military service.

Several friends attended a Parade of the Windsor Forest Boy Scouts which was held on the Sunday School, on Saturday, June 22nd, when the following scouts were admitted after passing the tests of a tenderfoot. A. Kleinod, H. Hyde, R. Harrington, F. Fasey, J. Robb, A. Johnson, W. Prior, H. Welch, M. Adams, E. Payne. Mr. Asher very kindly presented the badges and Miss Ducat (a Scout Mistress) the certificate of admission. The troop was formed into a semi-circle as each Scout made the Scout’s promise, which is as follows: “I promise on my honour to do my duty to God and the King, to help other people at all times and to obey the Scout Law.” Mr. Asher then addressed the troop with kindly words of encouragement, and said he trusted each Scout would at all times remember their promise. The troop then did some staff and cart drill, and after saluting the Roll of Honour of Old Scouts now serving in H.M.’s Forces, the proceedings ended with the national anthem.

Cranbourne section of Winkfield and Warfield Magazine, July 1918 (D/P 151/28A/10/6)

Every man, woman, and child should subscribe 1d. a day to help the King and the Country to beat the enemy and gain victory and a lasting, good peace

Cranbourne people were urged to contribute financially.

On the 1st of February the Munition Works, Spital, Windsor, War Savings Association completed the first year. As so many residents of Cranbourne and Winkfield are subscribers, it may interest them to hear that 14,353 sixpenny coupons have been collected during the year, representing a sum of £358 16s. 6d. paid into the Treasury, London, for war services. Members are urged to press and invite others to subscribe and support the good cause. Every man, woman, and child should subscribe 1d. a day or 6d. per week to help the King and the Country to beat the enemy and gain victory and a lasting, good peace. No one should hesitate, but join at once; and remember, every penny lent to the Government helps in the long run to win the war.

Mr. Lenoard Creasy, of Hurstleigh, Windosr Forest, will be glad to furnish all particulars to any one who wishes to subscribe to the National War Savings Fund.

Cranbourne section of Winkfield and Warfield Magazine, March 1918 (D/P 151/28A/10/3)

“Butcher’s meat has to go”

Two more Cranbourne men had fallen in the war, while others had followed them to the front. Meanwhile those left behind were sending eggs for the wounded, and taking the advice of an almost certainly fictional letter in the church magazine to save food and money.

We have to record, with much regret, the deaths of Sergeant Tom Hillyer, and Private James Andrews.

Sergeant Hillyer was killed in action in April. He was well known in the Parish as a Postman and as the winner of several prizes for walking at the Sports of the Windsor Forest Athletic Club. When the war began he at once enlisted in the Canadian contingent and was very soon promoted to be sergeant. He had seen service in the Egyptian campaigns and in the South African War, and held four medals.

James Andrews was gardener at Springhill and being reservist had to join his regiment at once. After eight months fighting he was seriously wounded and died of his wounds early in May. He was a much respected member of our branch of the C.E.M.S. and a regular communicant. Memorial services were held in our Church for both of these soldiers who died for their King and Country.

The following names are to be added to the list (published last month) of those who are serving in His Majesty’s forces.

Charles Goodchild, Suffolk Regiment.
Charles Peters, Lance-Corporal, Mechanical Transport.
Ernest Hawthorne, Royal Engineers.
Arthur Robert Hatcher, Royal Engineers.
Frank Edmonds, Oxford and Bucks Light Infantry.
Albert John Edmonds, Berkshire Yeomanry.

Several in this Parish are contributing to the egg collection which is being made all over the country for our wounded soldiers. Miss K. Meyer is the local Secretary and takes the gifts each week to Windsor, where they are packed and sent to headquarters in London, from which place they are sent to our hospitals in England and France. Since April 30th, 1485 eggs have been given by residents in Cranbourne and Winkfield, but during the last month the number sent each week has been getting less. The Secretary wishes it to be known that even one egg a week, or one a fortnight will be gratefully received, for “every mickle makes a muckle.” She would be glad to receive the eggs on Thursdays, as she takes them to Windsor every Friday.

We have seen an interesting letter and as it seemed to contain some most valuable information, we have persuaded the writer to let us publish it in our Magazine. It is too long to print the whole of it in this month’s issue and so it will be “continued in our next.”-

MRS. SMITH TO MRS. ROBINSON.

“DEAR MRS. ROBINSON,”

This comes hoping you are well, as it leaves me at present, but terribly worried over this cruel war. It’s hard enough to get on now that work is plenty. What will it be when the war is over and hundreds of thousands of soldiers come back to work and take the situations which are being kept open for them. And the bill there will be to pay. The Parliament is spending 3 millions of pounds every day on the war, and you don’t suppose they are finding the money in their cellars where Guy Faux was hid. No, my husband says they are running up a big debt, and who do you suppose will pay it, he says. Why, he says, it is us the working people will have to pay it, at least it will come hardest on us. So those who are making a little more just now (which is not you or me) should be saving every penny beyond their bare living, and not fancying themselves rich.

It is a mercy I learned to make the most of things, and I may mention some of the things I am doing now. First of all, butcher’s meat has to go. No bits of steak and one-and-five per lb. Even the gentry are not buying such a lot of butcher’s meat just now, so that there may be more to go round for the poorer classes. Any meat I can buy must not be choice parts. If it is nicely stewed any part can be made good, especially just now, with vegetables not so hard to get. Onions one must have. They are most wholesome and they make anything go down. Brown a bit of onion in a saucepan with a bit of dripping and a good dust of flour. When it is all brown, add a little water and stir till it boils, and makes a thin sauce. Drop in the meat and a tea spoon of vinegar, also a little pepper. Cook it slowly till the meat is soft. You can keep putting in any bits of vegetables, also potato. When you dish it up, you get back everything you have put in- no waste. Of course the pot must be filled up with more water if the meat is getting too dry.

As for potatoes, I should feel ashamed of myself if I was to peel them. The Irish, who know what potatoes are, think the skin of a baked potato the best part. Any way, if boiled in their skins you get much more flavour, and can strip off the skins as you eat them. Peeling them in the old way wastes one pound in every four pounds. It is wise to buy what potatoes you can, as they are good food, except for babies, and make other things go further. If I ever run to a rasher, I fry some cold potato with it, as a saving, and as for ‘sausages and mashed,’ the potato is half the battle.

Sausages are a help just now. Put them in a pie dish and over them a batter made with flour, milk, and water, and one egg, and they go a long way as ‘toad in the hole’; or put them in the dish, covered with potatoes and bake like a pie. If only plainly fried they are too dear. Fish, when you can get it, will save the meat. Plaice, haddock, cod or hake can be made quite tasty. Put on a tin, and sprinkle with vinegar, pepper and salt; cover it with a bit of clean paper and put a bit of dripping round. Bake it till it is ready to leave the bone. Baste it through the paper whenever you have time. Serve it with the liquor which runs out, which is quite tasty.”

Cranbourne section of Winkfield District Magazine, July 1915 (D/P151/28A/7/5)