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HomeMy WebLinkAboutThe Huron Expositor, 1972-06-08, Page 20Weeds need control on lawns A weed-free lawn is the hope and ambition of most homeown- ers. Proper fertilization and use of a herbicide in ,spray or granular form will help accom- plish this goal, says J ohn Hughes, horticultural specialist. A small 'sprayer with a capa- city of 2-1/2 to 3 gallons is suit- able for treating most lawns. For the spray to be most effec- tive, it is best to wait until the weeds are in a succulent grow- ing condition. The use of 2,4-D to ensure a weed-free lawn has become widely accepted. It is inexpensive, readily available, easy to apply and controls most of the common weed species • with the exception of mouse-ear !Ehickweed, black medick and creeping charlie. Other ,chemi- cals such as mecoprop, dichlor- Prop, fenoprop and dicamba will kill these plants. When using any of thee chemicals, always be sure to follow the instructions on the label. Granular herbicides are alsci ' available. These are generally applied with Hip fertilizer, a method that is more convenient for the homeowner. Remember! It takes but a moment to place an Expositor Want Ad and be money in pocket. To advertise, just Dial Seaforth 527-0240. te 24,IV L'.111 1141 1 W° V "Chicken only' on Sunday" is no longer true; it is ehicicen any day; any place, any time. Chicken is so economical, to prepare and savory, that there is no end to the number of dishes', that can •-be prepared with it. This entree of "Lemon Curry Chicken" is only one,of 16 delicious recipes in a ilea leaflet prepared by home economists. Single copies of "Chicken Broilers", publication 1317 are free from Information Division, Canada Department of Agricul- ture, Ottawa, K1A -007. L Seaforth Manor BERN AND JEAN HENDERSON Kilbarchan Nursing Home 4 1 RUST• PROOFING 5 years guarantee on new' cars with, less than 2,000 miles. Protect your car against rust and cor- rosion from inside. SPECIAL THIS MONTH 85 ..° GERALD'S DAT$UN "The Homo of Economy Cars" PHONE 527.1010 — SEAFORTH Additional Copies of the Seaforth Women's Institute COOK BOOK Are Now Available, a Copies $2.00 Please atld 25c for Mailing Charges the littron (Expositor 527-0240 Seaforth S ITH-CORONA brings you unbelievable value! Clipper 70 will help you turn out great term papers! Smith-Corona has doneit.again. They've combined quality, value and top performance in their latest portable typewriter. The Clipper 70 is a full size portable with tabulator —at a fantastic low price! Just look at these amazing features. * All the big office sized typewriter features . * 84-character keyboard * Personal touch selector * Service free construction * With its ownsmart carrying case . Chicken is on the upswing :11; THE HURON. EXPOSITOR, SEAFORTH, ONT, JIM 0, 1972 'News of Huron- vie* w The Brussels United Church Women made their annual visit to Huronview on Monday afternoon. This visit is looked forward to with a great deal of interest by the residents and by all reports, the afternoon was one of the best. The musical program, introduced by Jack Thyne, included instrumental numbers as well as several songs by the choir. Following the program, each of the residents received a bag of treats from the ladies. Florence McNaughton, a former member of Brussels U. C. W., relatives. Rev. the appreciation of the Rev. George Yournatoff of Hayfield led the sing-a- long on Wednesday afternoon at the program and tea sponsored by the Clinton Kinette Club. Kinettes Janet Jewitt, Evelyn Archer, Maxine Merner and Carol Bowker served lunch with piano accompaniment by Crystal Jewitt. The club members assisted with wheel chairs' before and after the activities along...with some of the ladies who are taking part of their home makers course at Hurgnview, Mrs. Lyle Paisley in a few well chosen words thanked - the Kinettes for the pleasant afternoon. "The Silver Strings", a musical group of young people from the Walton area, along with two step dancers, enter- tained on Family Night. Linda Godkin, violinist and soloist in the orchestra, introduced the numbers with Beth McNichol, Banjo; Faye Dalton, piano and Alex Robert- son, drums. Vicki Hanis and 'Marlene Glan ville thrilled the audience with several tap dances and, they also sang a special request for Marlenetgrandparents, Mr. arid Mrs. Noble McCallum. Mrs. McCallum thanked the enter- tainers; Plans are being made for special programs on Senior Citizens Week, June 18-24, with a ,special church service in the auditorium on Sunday,. June 18th at 9:,30 conducted by Rev. McWinnie. By the way, a service is held each Sunday in the chapel at 9:30. .Relatives and friends of the residents would be most welcome. takes advantage of National Nursing Home Week to ,express appre ,ci ati on to the Seaforth C•om- ' muni ty for the, contrjbutions which individuals and groups have made to the residents by thei r visits. We, invite the people of the Seaforth area to visit our patients not only during National Nursing Home-week but throughout the year. salutes National Nursing Home Week We say thanks for the "co-operation the corn- muni ty has ,extended in our work at Ki barchan and invite the people of the Seafo'rth area to continue to share their friendship with our quests not only during this special week but throughout the year. Only through your visits can our patients gain an involvement with event$ and people of the community and thus be helped in finding a' new sense of purpose in life. BILL. AND LOIS HODGERT "Chicken - only on Sunday" is no longer true' it's chicken any day, any place, any time. ror several years now, chicken ha's enjoyed a steady rise, in popu- larity. Perhaps this is because chicken is considered ,a good buy the year, round and is read- ily available' in restaurants and grocery stores and for take-oUt meals. In fact Canadians are now. eating nearly twice as much chicken as they did ten years ago. Chicken broilers are avail- able fresh or frozen, Whole or in halves, quarters or pieces. i In the poultry industry, the term "broiler" refers to birds 8 to 10' weeks of age and weighing 2 to 4 pounds. The whole broiler usually sells for 'less per pound than the parts, -but it Is usually more convenient- to buy the exact number of pieces needed for a recipe. This is especially so, if' most of the family prefer dark meat instead of white, or vice - versa. Whole chicken broilers are sold according . to grade. The grade mark is on a metal tag on the breast or is printed on the transparent bag orlabel in- sert. Canada Grade A birds are most commonly available.. The "Canada Aplaroved". or"Can- ada" health inspeCtion legend qn poultry indicates that the birds. are wholesome .and were pro- cessed in federally inspected plants. There is no end to the var- iety of ways • chicken can be • served. With an .almost "inex- huO:stible supply of recipes to choose from, home economists" have just recently prepared !a delightful recipe leaflet on chick- en broilers. The two following recipes "Lemon-Curry Chick- en" and "Oriental Barbecued" Chicken" are just a sample of the ..16 delicious ones in the leaflet. A . copy of "Chicken Broilers", ,publication 1317 is 'available ' free from' Information DiVision, Canada' Department of Agricul- . , ture, OttaVa OC 7. LEMON-CURRY CHIC KEN • 1 nut-up chicken broiler (about 3 pounds) 1/2 cup seasoned flpur 1/4 cup fat 2 tablespoons lemon juice 2 tablespoons melted butter 1 teaspoon curry powder ' Coat. chicken with seasoned flour. Brown in hot fat about 15 minutes. Cover, reduce heat and cook slowly 15 to 20minutes. Arrange skin side up. Combine remaining ingredients and spoon over chicken. Cook uncovered until tener (about 10 minutes). 4 servings. Seasoned flour. ' Mix 1/2 cup flour, 1 teaspoon. salt, 1 teas- . i:,00n paprika and 1/8 teaspoon pepper. ORIENTAL FRIED CHICKEN 1 /2 cup oil 1/4 cup vinegar 1 tablespoon soy sauce 2 teaspoons ginger 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons brown sugar 3 whole chicken breats or Masks assist Surgical masks are, standard costumes in operating rooms. But scuba gear may be the next style. At Indiana—Universily., Hos- pital in Indianapolis, operating room personnel wear surgical masks connected to respirator systems that function like scuba masks. Air is supplied, while exhaled carbon dioxide is direc- ted away from the operating area. A gentle breeze of- sterile air is 'blown constantly over the patient. In the real underwater world, a scuba diver .strapslo his body the eopipment that supplies his air 'arid rernoves the carbon dio- xide he exhales. The air he breathes, underwater as well as out of the water, is.. one-fifth oxygen and four-fifths nitrogen. But' nitrogen becomes narcotic to divers after a depth of about 40 yards. • At deeper levels, diverS have to carry expensive helium instead of nitrogen. Scientists are looking for ways to increase man's ability to breathe underwater without masks. At the University of Marseilles in France, Dr. Jacques Chouteau kept two goats alive for a full day in a pressure chambers simulat- ing, conditions 300 yards under-' water. The unusual aspect of the experiment was that a cylinder filled with a gas called potassium siiperoxide kept ref- converting just -the tight amount of oxygen in the chamber. The goats, incidentally, thrived on their daily ration of one cigarette which they ate with obvious pleasure.. sour cream 11 used.. There are two. Math, ktacIA of yogurt, the ,set" type and the "stirred" type. The "stirred type is more fluid ir consistency, as a result of stirr- ing In the final stage of fermen- tation. Fruit and flavorings may be added to both. Plain yogurt and sour cream • can be used in many recipes interchangeably, Summertime seems to be snacktime and both sour cream and plain yogurt make excellent dips for chips or vegetables. Just add season- ings, dry soup mix or nuts. The followipg recipe, tested by the home economists, Agriculture Canada gives one delicious way of using yogurt. MUSHROOM YOGURT DIP 4 ounces cream cheese, softened 1/2 cup natural yogurt 4 teaspoons finely chopped green onions 1 10-ounce can mushrooms, finely chopped 3/8 teaspoon salt Dash white pepper • 1/2 teaspoon caraway seed Few drops Worcestershire sauce Beat cheese until fluffy. Stir in yogurt and add remaining in- gredients. Let stand for 30 min- utes and serve with potato chips, crackers or raw vegetables. Makes about 2 cups. 4 a Yogurt and YoPrt RTeRP are, two dairy PtOducts *Iwo' pop ularity seems to be ever Increas- ing. Although both have Only apr peered in our stores during the last decade, they are by no means "new products". Commercial dairy sour cream is 'merely a cousin of the old-style sour cream our grand= mothers made. At that time, un- pasteurized heavy sweet cream, if allowed to stand in .a warm place, would become sour. But that method did not give the same consistent product. As the-Sour- ing process advanced, the cream went lumpy and watery and usually developed off-flavors and odors. Nowadays, sour cream is prepared at the dairy from fresh, pasteurized cream of approxi- mtely 18 per cent milk fat. A lactic acid culture, is added to the cream and under controlled conditions the flavor . and con- sistency are developed. When the cream is ready, it is chilled to stop, the action of the bacteria. Yogurt is also a fermented milk product, and is made sim- ilarly to .,sour cream. Its origin can be traced to the Near East and the Balkan States where it has been used for centuries. The yog., urt sold by our dairies is usually rode from partly skimmed "milk, although whole milk or skim milk 6 legs (about 3 pounds) • 2 tablespoons fat To make marinade combine the first 7 ingredients 'in a jar and shake. Cut chicken breasts or legs in half. Pour marinade over, chicken and allow to mar- inate 2 to 3 hours. Drairr off marinade and brown chicken in hot fat, about 15 minutes. Cov- er, reduce heat and cook slow- ly 15 to 20 minutes. Arrange skin side up and cook uncovered until chicken is tender and skin Is crisp (about 10 minutes). Heat marinade and pour over chicken' before serving. or serve marin- ade in a separate bowl and dip chicken in marinade. 6 servings. breathing In the ,meantime, to find out more about the many problems' of breathing above water, con- tact 'our local tuberculosIa,and respiratory disease association It really is a, matter of life and breath.