The Exeter Times-Advocate, 1977-08-11, Page 6Be Sure To Visit Our
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Giving diamonds as a
gift of love
marks 500 year
tradition
It all began with Mary of Burgundy. She was the first
lucky girl to receive a diamond ring for her engagement to
Maximilian of Austria, on August 17, 1477.
Like many young men, Max was a little nervous about
popping the question, and so he asked an older man",
Dr. Wilhelm M oroltinger, for advice on how to impress
Mary. The good doctor replied," Your Grace must have a
ring set with a diamond."
Taking his advice, Max stopped off at a jeweler's in
Cologne, picked out a ring, and asked Mary to be his
bride. Mary said "yes," Max slipped the diamond on her
third finger left hand and a tradition was born.
Well, it's 500 years later and many things have changed.
Funny, though, guys and gals still fall in love and get
married-7 that's probably the most universal tradition of
all.
And the diamond engagement ring tradition is stronger
than ever.
That's because a diamond is different! No two
diamonds in the world are the same. Each diamond has a
personality of its own. Think of a diamond as Nature
"doiiig her own thing."
There are five favorite shapes in engagement diamonds.
The round or brilliant cut has been the most popular.
Most young couples choose a diamond one carat or less.
Brilliant Oval Pear Marquise Emerald
When you're ready to choose your diamond, the man to
see is Earl Campbell in Exeter. He is learned and wise,
when it comes to diamonds, and you can trust him. He will
explain the differences in carat weight, clarity, color and •
cut that determine the price of each stone.
These four factors are known as the Four C's. Read
about them here, then ask Earl Campbell to show you the
Four C's in action.
1. Carat Weight—The unit of weight in diamonds, each
carat divided into 100 points. Thus, a 60-point diamond
would be a 3/5 carat stone. The larger the diamond, the
rarer, hence the snore it costs per carat. (A one-carat stone
costs more than twice as much as a half-carat diamond.)
2. Clarity—Many diamonds contain small natural
impurities, like carbon spots or bubbles, If these inclusions
cannot be seen by the naked eye, they have little effect on
the way light passes through the stone-or on its beauty. A
diamond is called flawless only when no inclusions are
visible to a trained eye under 10-power magnification. (But
very few are completely flawless.)
3. Color—Most diamonds have just a tinge of color. It's
probably only visible to a jeweler who can point it out to
you under his special lights. Pure white diamonds are
extremely rare, and are priced accordingly.
4. Cut—Cut applies both to the shape of a diamond and
to its make, or the way its facets are arranged. For a
diamond to have a perfect make, the angles between the
facets must be accurate to within half a degree. This will
produce the greatest fire and brillance!
Take your cue from Max and Mary. Start your lifetime
love-in with a diamond. Everybody's doing it!
artnft ett
JEWELLER
Main St . Exeter
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MAIN ST.
Please, no peeking
In defence of the wild
By ELAINE TOWNSHEND
I will never understand the
"thrill" of tracking down a proud
buck and felling him with a shot
from a high-powered rifle.
Nor will I comprehend the
reasoning behind the use of steel
traps, that pin an animal until he
bleeds to death or gnaws off his
imprisoned paw.
I realize that, at one time, peo-
ple had to hunt and to fish for
food, and for many of them, sell-
ing pelts was a way of life. But
now these occupations have
become "sport," and man's
weapons have become
sophisticated and powerful.
Hunters argue they are helping
to control the reproduction of the
wildlife. But Nature always
managed to balance the 'popula-
tion of its creatures. Then man
came along, hunting, trapping,
fishing and pushing some species
to near extinction. I wonder
whether Nature's 'inhabitants
will be able to survive in spite of
man's interference.
In the early days, wolves were
dreaded enemies of man. They
killed not only his domestic
animals but also the game on
which he depended. Occasionally
they even killed and ate humans.
The use of the rifle in the fron-
tiers of the American West
helped to change the wolves
from dangerous, bold animals
into cautious ones. They no
longer attack humans for they
have learned to fear man with
his far-killing gun, his wicked
steel traps and his poisoned bait.
Only a man-fearing wolf can sur-
vive today. Most of us,
nevertheless, retain the
traditional dread of wolves.
Many creatures are feared and
persecuted wrongfully- by
humans. For example, some peo-
ple consider all snakes to be ugly
and dangerous: they seem to
think all of them contain the
venom of a rattler and the only
good snake is a dead one.
They tend to forget that the
few species found in our settled
regions are harmless and even
helpful to man because they eat
rats and mice. Even the common
garter snake found in our gar-
dens is sometimes attacked with
a hoe or an axe or whatever
weapon can be used.
Other victims of prejudice are
hawks. Because some of them
destroy poultry, the whole tribe
is condemned. Yet studies of the
stomach content of the birds
show that mice is their main
food. Thus they help farmers by
keeping these rodents in check.
Some hawks prey on small
birds. We hate to see a robin,
that has been drinking from our
bird bath, captured by a "bird
hawk."
Some people shoot the hunter
for committing such a crime,
because they apparently feel it is
wrong for one bird to kill
another. They don't understand
-"::.'"NREOMAKI
,r.K •
that predation is the rule of the
wild, That is how Nature
balances its population.
To us, it may seem cruel. But
does it not make more sense for
one wild creature to hunt another
for survival than for a man to kill
an animal just for the fun of it?
Storage
for peaches
Fresh peaches require proper
storage and handling to maintain
quality.
Sort them carefully, as soon as
you bring them home. Leave the
unripe fruit at room tem-
perature, uncovered, away from
direct sunlight, for three to five
days. Ripe peaches should be
refrigerated and used within
three or four days.
When storing or ripening
peaches, place them in a single
layer, The bottom layer may
bruise if they are piled.
To prevent browning when
serving, sprinkle cut peaches
with lemon juice.
WED AT AREA CHURCH
Clarke and Patrick Lane were united in marriage at a July
ceremony conducted by the Rev. R. Charrette at Mt. Carmel. The bride
is the daughter of Mr. and Mrs. Howard Clarke, RR 3 Dashwood, and
the groom's parents are Mr. and Mrs. Ted Lane of Scottsdale, Arizona,
The bride was attended by Mary Ann Desjardine, Laura Bryant and
Vicky Clarke, while the groomsman was Pat McCann. Ushers were
Mike Ldne and Dave Clarke. Following a wedding trip to Northern On-
tario the couple took up residence at Huron Park. Photo by Peake
Pick your own sweet corn or
buy it at roadside markets, but
don't peek at the kernels, says
E.L. Chudleigh, Ontario Food
Council marketing specialist.
"Husking corn in the field to
check ripeness causes rotting. It
is best to husk it just before
eating."
About six million dozens ears of
fresh corn, valued at more than
three million dollars, will be sold
at Ontario roadside markets and
pick your own farms and retail
outlets. This represents more
than 21 percent of the 1977
Ontario corn crop estimated at 14
million dollars,
"'rest sweet corn ripeness by
firmly gripping the ear to
determine kernel development.
The kernels are easily felt
through husks. Ripe corn has
fresh, green husks and its silk
looks dry. Leaf size also indicates
ripeness if' the corn variety is
known,"
Corn available from early
August to early October will be
tastier and better developed than
earlier-ripening varieties.
"By the first of August most
varieties should be about 10 in-
cites long with 12 rows of kernels.
These ears taste better because
they've been in the sun longer."
Mr. Chudleigh recommends
eating corn immediately after
harvesting, because corn loses
half its sugar content within one
day.
Ontario sweet corn is available
in yellow, white, and bi-colored
(yellow and white mixture)
types. yellow varieties such as
Tasty Vee, Jubilee, Style Pak,
and Seneca are the most popular,
Page 6
Times-Advocate, August 11, 1977
REDER
PRODUCE
FRUITS & VEGETABLES!
NOW AVAILABLE
SQUASH
CARROTS
CUCUMBERS
ONIONS
TOMATOES
LETTUCE
ZUCCHINI
NEW POTATOES
CABBAGE
BROCCOLI
CANNING PEACHES
Location: 1st Farm
South of Pine Lake Camp
OR
1 Mile East & 1/2 Mile North
of Bayfield Golf Course
Marlene
MR. AND MRS. JOHN SPACEK
Mr. and Mrs. John Spacek, 313 Marlboro St. (affectionately known to
neighbours and friends as Aunt Mary and Uncle John) celebrated their
fiftieth wedding anniversary, Sunday, August 7, 1977. Mass was
celebrated at Precious Blood Mission and was attended by family,
friends and members of the parish. Later they were guests for dinner at
the 4-Way Inn and were presented with a lamp by their family of
nieces and nephews, Mr. and Mrs. Wm. Woodall, Windsor, Mr. and
Mrs. Paul Gregus, Chatham, Mr. and Mrs. John Gregus, London, Mr.
and Mrs. Frank Gregus, London and Mr. and Mrs. Gus Gregus, Exeter.
Following dinner an open house party was held at the home of Mr.
and Mrs. Gus Gregus. John and Mary came to Canada from
Czechoslovakia 48 years ago and for many years farmed on Conces-
sion 2 of Biddulph township. They retired from farming 10 years ago
to their present home in Exeter. Congratulations were received from
Jack Riddell MPP and Wm. Davis, Premier of Ontario. •
• MR. AND MRS. GODFREY DEMARCO
Henriette Maas and Godfrey Demarco were united in marriage at St.
Patrick's Catholic Church in London on July 23, 1977 with Rev. A.
Dufraimont officiating. The bride is the daughter of Mr. and Mrs.
Harry Maas, Exeter and the groom is the son of Mr. and Mrs. Joseph
Demarco, London. Ann Marchand, sister of the bride, was matron of
honour and bridesmaids were Ria Maas and Joanne Rombouts. Best
man was John Caris, and ushers were David Demarco and Roland
Beisswenger. Following a honeymoon in Quebec, the couple will reside
in London. Photo by G. Bullas
DON'T MISS THESE
SPECTACULAR SAVINGS!
3 DAYS ONLY
Thurs., Fri & Sat. - Aug 11, 12, & 13
Stock Reduction Sale of
LADIES' DRESS
& CASUAL SHOES
Buy One
Pair For $5.55
AND GET SECOND PAIR
FREE
Some of these shoes are regular values to
$24.95...and you get two pair for only $5.55
ALL SALES FINAL
Wlieritt)'s
Shoes Ltd. EXETER
Don't mix
tomatoes
Food specialists at the Ontario
Food Council, Ontario Ministry of
Agriculture and Food, warn that
is is not safe to add other
vegetables such as onion, celery
or green pepper to tomatoes when
home canning.
The presence of any, or all, of
these other vegetables, no matter
how small the amount, lowers the
acidity of the mixture to a point
where tJtere is a possibility of the
development of Clostridium
Botulinum's deadly toxin.
The recommended method for
home canning tomatoes alone
specifies the addition of citric
acid and the processing of the
product in a hot-water bath
processor. However, this' method
is not adequate for the lower acid
tomato-vegetable mixture and
will not assure a sale product.
At present, the only recom-
mended way to preserve a
tomato-vegetable mixture at
home is to freeze it,
711111111111aord'sVOsty)
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VARIETY
& GIFTS
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I