HomeMy WebLinkAboutClinton News-Record, 1972-01-06, Page 10IDENTITIES
2A Clinton. News-Rec9rd,. ThursclaY,40,nllary 6, 1972
BY SHIRLEY J, KELl..EFT
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• • • •
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LET US GIVE YOU A
PRICE ON A MODERN
OIL FURNACE,
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Bank rate financing; easy payment budget
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FOR FREE ESTIMATE
CALL CLINTON 482-9411
GORDON GRIGG FUELS
ROSS JEWITY
AGENT 42b & caw
CAN IDB SERVE YOU?
Friday, January 7th, 1972
one of our representatives
Mr. C. C. Atkinson
will be at
THE BEDFORD HOTEL (Goderich)
From 9t00 aim. to 12:00 noon
In this district and throughout Canada many
persons and firms in practically all types of
businesses including
Agriculture • Tourist and Recreational
Businesses • Construction • Professional
Services • Transportation • Wholesale and
Retail Trades, as well as Manufacturing
have obtained loans from the IDB to acquire
landp buildings, and machinery, to increase
working capital, to start a new business, and
for other purposes. If you consider that IDB
can be of service, you are invited to arrange an
appointment with the IDB representative by
telephoning
Telephone 524-7337
Or in advance by writing to
INDUSTRIAL
DEVELOPMENT BANK
197 York Street, C.N. Tower London 12
fi
ti
lis
TO $99 SUITS $45
0 ORIGINALLY SOLD THIS SEASON 65." TO 139.°
129 $35 TO
$45 $16 T°
SETS
'2
SWEATERS - 2 PCE.
SHIRTS - PANTS
SKIRTS - TOPS 0/01'50% OFF SPORTSWEAR
Many, many beautiful tweed coats, some
v.:00h toxin lints •fox collars Also twills,
win sleds, plushes and many other labi is.
I here are styles to stilt troth mother and
daughter.. Sizes from 7 to 1E11 /2 in the
group. A great collection Id coats that
sold this season for 40.00 to I /9.00
Fabulous FAKED FURS
I hew coats have the look it, luxury
but without the high pro ,; tag you
would normally pay to a luxury
item 'we them soon. like
what you set'
REG. 50."" TO 179."
is a meal collection of suits must sizes are represented, Worsteds, tweeds, double
a few with knoll iow. tin iollais some pant suits in the group.
•
DRESSES
ORIGINALLY SOLD AT 22.°° TO 65."
A bony (poop of inc Imilliq
inocl ul t hi.. 1 ,11,111p, fn mini
mino, In pr.! bslow Iii I opo,
.undo, 1,01V 1'5(11 5, I I I 1.q ,,)Iptlo ,.
other'. in punk, patio , and
'71/1•A, born / lu )2 11. m 11,.. 011.11
COAT
COATS SUITS
RESSES-
SPORTSWEAR
SHOPPE
Goderich
()P1N ,k '1 "
I I '
REGULAR 40.00 TO -179."
*30 To$139
PANT COATS & SPORT COATS
$4
ORIGINALLY SOLD 40." TO 55.°°
A lit wimp, 'illf"t In In 111e WWII)
antni and wool, wittsted, tweed 10
aoil many othet taint, s
The Yule Lo
Here it is the very first issue
of a brand new year and I'll
wager that most or your good
resolutions are already broken, 1
know mine are. Of course, my
resolution this year was the same
as it was last year and for
years and years before that. I
resolved to lose some excess
weight and that's always a
pointless resolution. But it does
give me a certain sense of
satisfaction while I'm in the
process of making it. 1 thinli.thin
for a brief span of time at any
rate.
And didn't the Prime Minister
wind up the year in spectacular
fashion. It just proves that our
• PM is one of the most unusual
public figures this continent has
seen in many decades. A secret
/ marriage in March at age 53 or
so to an attractive gal much
younger than himself and a
Christmas Day baby — a son, no
less — to crown the year, That's
performance!
I'm not bothering this year to
get excited about the new year
ahead. I've learned from
experience that after a week or
so, the New ,Year begins to lose.
-• its lustre and it becomes just
another ordinary year. full of 4
headaches and problem's.
It must be because I'm
growing old that I've been
• 'getting so much pleasure out of
looking back over. the year just
ended, There are 'a good many
unpleasant happenings to recall,
but for the most part it was a
good year. I would be perfectly
.
satisfied if this present year was
no better and not worse than the
last one.
There have been some changes
at our house during the past
year. One of the most notable
differences is that our two eldest
children have grown taller than
either of their parents and
twice as clever.
It is. a fact.- I'm more than
• twice the age of my teenage son
and daughter, but I'm only
about one-half as smart. It is
utterly amazing how much my
children have learned this year
and how much I've
forgotten,
That's why it was with such
deep concern that I sat down
'With my' teenagers to warn them
• about the future — not just this
year but all the years to come.
"Take care," I cautioned
them. "Watch and learn. _Store
away as Much knowledge as you
can in the next two or three
years, It is a proven fact that the
height of intelligence is reached
by .human life at about age 15 or 16.2,
They gave me that
mother-have.you-loat-
your-mind-look.
"Don't laugh," I insisted, "I
didn't believe it either when I
was your age. But now I know
that what my poor dumb
mother told me was truth. You
are only blessed with such
superior intellect for a few short
years. And then it begins to
dwindle and to drain by some
mysterious process until' by age
35 you are not •nearly so wise as
your teenage children."
The children looked at me
blankly, not knowing whether to
believe or disbelieve,
"Alas," I cried, shaking my
head in misery, "I'm entering a
new year a broken woman. I'm
rapidly becoming senile and
forgetful, 'unable to make a
sensible judgement or a plausible
appraisal of any situation. I've
lost any wisdom I've ever
possessed. All I can do now is
cook and clean and help to earn
the living which provides bread
and butter for your dear
mouths. Not much, to .be sure,
but something for which to be
grateful."
Tile children winced
uncomfottably.
• "Take heed," I went on, now
that I had their attention. "Take
heed to my warning. At the rate
I'm disintegrating mentally,
there's no telling if I will have
any rationality left to warn you
again later."
"Live now," I said earnestly.
"Live now because you have
only a few short years — maybe
10 if you are lucky — before
even your own great wisdom will
begin to slip away from you.
Isn't it a horrible prospect to
think of yourselves'as near idiots
in perhaps. 15 years or so? But
mark my words it will happen.
There will be another generation
and you will be put down and
laughed at and dismissed as
stupid. That's when you will
know that what I prophesy is
truth, terrible truth."
Happy New Year to all from
your declining columnist,
Shirley.
Anurew Szende is the personable host of Identities, CBC
Radio's series about Canada's ethnic minorities, broadcast
Saturdays at 1;03 p.m. EST. Andrew, aged 27, was born in
Budapest, Hungary and came here With his parents in 1957.
He is now a reporter with the Toronto Star. His foreign back-
ground, coupled with his journalism experience, combine to
make him a most suitable host for Identities,
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Beef buying
tips for
home freezers
A side of beef has more
deductions than a paycheck..To
avoid disappointment and
confusion, consumers should
calculate the actual cost of
take-home meat.
Sides and quarters of beef are
sold by "hanging weight" or
"carcass weight." Few
consumers realize that about one
quarter of the weight, bone, fat,
and trim, is actually waste and
carries the same price per pound
as the actual retail cuts received
for the freezer. This is ' an
established, accepted selling
practice, not an attempt to
mislead consumers.
Unfortunately, if often conflises
consumers who compare price
per pound of the carcass weight
to supermarket prices,
Price is not the only fa`cfor to
cansider when evaluating the
economy of a side of beef, say
food specialists at the Ontario
Food Council, Ontario
Department of Agriculture and
Food. A side will yield about
one quarter steaks, one quarter
roasts, one quarter ground beef
and stew meat, and one quarter
waste, If all cuts, including the
less tender and the ground beef.
are liked by, the family, and can
be used up within the
recommended storage time, a
side of beef may be a wise buy.
An alternative to buying a
side of beef is to buy selected
cuts when on special. Consumers
can then buy the cuts they
prefer, and avoid unfamiliar ones
which they may not use. Either
method of quantity meat
purchasing offers a ready supply
of meat for all occasions.
Versa ile oil ion s
for mea I Illogic
Ancient Egyptians considered
the onion a sacred food. In later
folklore, it was used as a good
luck charm and a medicine
which was thought to impart
strength and cure baldness.
Today, its magic is more
effective in cooking.
Onions are as versatile as any
other vegetable. Properly
cooked, they have a mild
delicate flavor that complements
almost any meal. The key to
cooking onions is to use a large
amount of water and an
uncovered pot. This allows
strong flavored compounds to
escape or be diluted. Cook large
onions 15 to 20 minutes, and
small ones 10 to 15 ininutes.
Serve with sour cream, cheese
sauce, tomatoes, a glaze of
brown sugar and butter, or
simply buttered and spiced with
paprika, celery seeds or cloves.
Canada No, 1 Small onions,
about 11/2 inches in diameter, are
ideal. For oven meals, parboil
onions 10 minutes and bake
uncovered with a sauce or
around a roast.
Most consumers are more
familiar with onions used as a
seasoning, in sauces, dips, or
casseroles, Food specialists at
the Ontario Food Council,
Ontario Department of
Agriculture and hood, suggest
that onions he sauteed before
they are combined with other
ingredients, Rings, slices, or
chopped onions cooked slowly
in butter or bacon drippings,
have a mild flavor that blends
well with other foods.
BY A. B.. DucKlgy
Most of us are gardeners less
in December than in any other
month of the year. M I sat in
front of a sparkling fire this
Christmas season, my thoughts
wander away from the garden
and keep drawing closer and
closer to the fire Itself.
Some of today's most
cherished customs were started
when our ancestors faced the
largest of all heating problems,
keeping the sun warm through
December's shortest days,
The brief daylight of the
winter solstice terrified them. To
keep the waning sun from going
out entirely, they kindled fires
to restore this warmth, then as
the days grew noticeably longer,
they celebrated because they
thought they had 'succeeded in
reviving the sun.
Today's Yule log and even
the lights on our Christmas trees,
are thought to be relics of this
ancient ceremony, In time, fear
of the winter solstice passed and
the fire rite took on more
ceremonial forms, that differed
in various countries.
In England, for'example, ash
fagots were often burned for
good luck at Christmas and it
was common for a girl to mark
one as her own,
The girl whose fagot first
took fire was supposed to be the
first, to marry. This custom,
along with the burning of the
Yule log, is still practiced in
some places today.
InGreece the burning log
joins with romance in another
way. Two olive leaves, one for
the boy and one for the girl, are
tossed
ftthineto the lea,ves ficruer.l toward each
other, the pair are destined to
live long and happily. If they
bend away from each other, the
opposite is the more distinct
possibility.
If, however, they burn
quickly to a crisp, it means that
the lovers' love is all consuming
and that happening, apparently,
is the best of all.
According to a gypsy legend,
holly and ivy and pine became
evergreens as a reward for
screening the birth of Christ
from view. Ash was burned
because it took no part in the
concealment.
It might lend to your
enjoyment of the Yule log if you
get to know the various
firewoods so that you can have
fireplace fires to suit your fancy.
According to research on the
burning properties of wood,
your repertoire of flame can
include fires for fragrance, fires
for sparks or noise, fierce fires
for heat, or soft fires for
warmth. Whatever kind you get
depends upon which wood you
use.
Apple will come high on the
fire-lovers' list of logs. Wood of
this tree yields tantalizing
aroma, dancing flame, sparks
and good beat. So. If your lone
apple tree has pests or disease
and never yields an edible crop,
here is the best use to which it
might be put. Or, you may
prefer to -whiff the heavier
pine
ince onsrebaolfsam firs.
For
white
For a blaze that crackles,
pops and sprays fire-cracker
sparks, choose woods with a
high moisture content. Catalpa
tops these firecrackers, but
screen your fireplace carefully
before you ignite the wood.
Catalpa wood is not always easy
to get, especially on the prairies
where the tree is not hardy. In
eastern Canada, however, it is
often cultivated.
For plain fuel the rule of
thumb is: the heavier the wood,
the more the heat. Best are
white oak and hickory. A cord
of either gives the heat of a ton
of coal, (A cord is a woodpile
four by four by eight feet,)
Close behind are beech, birch,
sugar maple, red oak, white ash
and apple. Elm gives good heat
but it is very slow to burn. White
birch is usually to attractive to
burn unless the supply is ample.
There are as many recipes for
starting a fire as there are woods.
One of the simplest ways is to
put a thick log at the back of
your fireplace (the backlog), and
the andirons against it; ignite dry
kindling on the andirons in front
and build up this starter fire
with smaller logs.
tk, •
Almost any tree will supply
firewood if you give the wood
time to age And dry. Th
necessary time varies with
different woods. Some wood,
such as elm, must be stored for
almost a year before It is dry
enough to use,
SALES
& SERVICE
"We Service What We Sell"
267 VICTORIA ST.
HWY. No. 4, S.
CLINTON 482-9167