HomeMy WebLinkAboutThe Exeter Times-Advocate, 1973-06-28, Page 79Cik.ld 9, '20
Chinese wi,Cankidi,o,;.r .-
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and Canadian cuisine
Plus cold cuts and salads
for those hot summer days
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your centennial visitors
EAT IN OR TAKE
SOME HOME
WALLY'S GARDENS
Main St. Exeter
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FAREWELL NUZZLE-FOR POST - Exeter's last hitching post, a symbol
of a past era, was taken down in 1963. It was located near the corner
of Huron and Main streets and was removed, along with trees in that
area to make room for the new highway entrance. Dalton Finkbeiner's
purebred Arabian stallion, Ibn Imaroff, affectionately nuzzles the
doomed post.
A cold storage cellar
was one of essentials
OCTOBER 21, 1954
Jottings By J.M.S.
One of the first essentials in the
raising of a large family is a good
storage cellar and about the best
place that a good storage cellar
can be found is on the farm.
The electric refrigerator or the
deep freeze cabinet that is con-
sidered today almost in-
dispensable was unknown when
large families were the order of
the day before the beginning of
the century.
Take no thought of tomorrow
for tomorrow will take care of
itself" may be alright for those
who live only from day to day, but
the head of a family with a half
dozen or more children fifty
years ago, had to make ample
provision in the fall to see that
there were plenty of provisions on
hand to provide ample nourish-
ment during the winter months
when cash returns were at a low
ebb.
Nearly every farm had a few
apple trees if not a fair sized
orchard. Apples were packed in
barrels and inspectors were
appointed to see that the right
quality was packed. The law had
to be amended before apples
could be marketed in the now-
popular bushel hamper.
Dried Apples
Apples that were not up to
standard for shipping or storing
were peeled, quartered and
dried. In many a home a con-
tainer with a screened bottom
hung above the stove laden with
the apples for drying. Sometimes
a netting covered the apples to
protect them from the flies but it
was the exception not the rule.
Tons and tons of dried apples
were shipped from this district
each season.
It was customary in the fall to
kill a pig or two, render the fat
into lard and salt or smoke the
hams. The pigs' feet were
preserved and the head made
into headcheese. Lard and butter
were stored away in crocks.
There was little creamery butter
in the early days and margarine
was unheard of.
Chickens 25 cents each
For week-ends or when desired
there was plenty of fowl. 25 cents
was considered a fair price for a
fine chicken. Egg production fell
off in the winter but the thrifty
housewife was seldom without a
goodly supply of eggs carefully
preserved in the fall in salt, or
some special solution.
Tea and coffee peddlers made
their regular trips through the
country, and as they were con-
sidered luxuries the price was
much in line with what they are
today.
No cellar was complete without
a goodly supply of potatoes
carrots, beets and parsnips. For
turnips there was always a
liberal supply in the roothouse.
A good turnip pie, baked with
plenty of beef or pork, with
seasoning and covered with
pastry was tasty as well as
economical. Waxed rutabagas
are comparatively a new in-
novation.
Canning and preserving has
always played an important part
in every rural home, and today is
being largely replaced especially
in towns and cities, with frozen
fruits, and vegetables. Where a
large family was involved the
rows of fruits and pickles to be
found in the cellar was a sight to
behold.
All things combined there was
little to perturb the housewife
when company called on
weekends as a trip to the cellar
would usually produce enough to
send the visitors away on a full
and satisfied stomach.
Syrup and Cream
In springtime, there was the
sugar-bush which contributed a
plentiful supply of delicious
maple syrup, and in many a farm
home maple syrup made a daily
appearance on the family table.
It served for sugar on many
occasions. Pancakes and maple
syrup. Yum! Yum!
And then for an extra special
treat, there was scald cream,
better known as Devonshire
cream, in winter, and not so
special either in the early days,
as cream wasn't so easily
disposed of then as it is today,
and scald cream became part of
the daily menu. Imagine a
delicious apple pie with scald
cream topped off with a little
maple syrup. It's a gourmand's
dream.
Section 3, Page 27 THE EXETER TIMES-ADVQCATE JUNE 28, 1973
GREGUS CONSTRUCTION LIMITED
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