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HomeMy WebLinkAboutThe Brussels Post, 1981-12-23, Page 24Kraft 24 thins 500 gram CHEESE SLICES Red Emperor GRAPES Schneider Bowls of HEAD CHEESE 375 Weston Brown and Serve ROLLS Stacey Soft gram A24 -- THE BRUSSELS POST, DEOEMBER 23, 1981 11,41.••••••“1....1.1,11•,0101.1.1.0.4111.W..1.10.1101 1•11•1•11141.511•11( CLASSIFIED .obituaries rAmon romersonp, 0:00:0 0400070 007, Seaseo's Orestints) I would like to wish all my paper customers a very Merry Christmas and a Happy New Year. Mike Bridge 26-21x1 26 Personal 0 26 Personal 26 Personal Cliff Marina and Jim Apel would like to wish all of their friends and neighbours a very Merry Christmas and a Happy New Year. 26-20x2 000.0.0r EVELYN GRACE TURVEY Evelyn Grace Turvey died in Clinton Hospital on December 12th, 1981 in her fifty eighth year. She was the daughter of the late Robert and Mary Turvey of Con- cession 2 Morris Township and moved to Blyth with her parents in 1945. Evelyn will be remembered in Blyth and district around for her 28 years in the Needlecraft Shoppe in Blyth. The business was sold in 1978 and she retired to her home in Blyth with her sister Mrs. Norman Gowing and family. She is survived by four sisters and a brother, Della (Mrs. A.M. Shaw of Brussels; Ross Turvey of Morris Town- ship; Mrs. Jean Cook, Hele (Mrs. Gowing) and Myrti (Mrs. Harold Vodden) all of 00 Blyth. She was predeceased by two brothers, Glen and Lloyd. The funeral service was held in the Tasker Funeral Home, Blyth, on December 15th. Interment in Blyth Union Cemetery. The pall- bearers were four nephews, John Turvey, Petrolia; Robert Cook, Glencoe; Peter Shaw, Listowel; and Brock Vodden, Toronto. LAYBOURNE. Mrs. Minnie Abigail Laybourne of Callander Nurs- ing Home, Brussels died in the Wingham and District Hospital on Saturday, De- cember 5, after years of gradual failing health. She was 96. She was born in Ashfield Township on March 22, 1885, the daughter of the late Francis Cunningham and the former Esther Ann Ham- ilton. Her parents' ancestors were United Empire Loyalists from Pennsylvania. Prior to her marriage, Mrs. Laybourne taught school in northern Ontario and later in Riverview near Dundalk where she met and married James Laybourne. They lived on the farm where Mr. Laybourne spent his entire life. Mrs. Laybourne was affiliated with the United Church. She was predeceased by her husband and five sisters, Mrs. Richard Reed (Mary), Mrs. George Lane (Lieuetta), Mrs. William MacLean (Annie), Mrs. Roy Alton (Maud) and Mrs. Ernest Harmsworth (Winnie). She is survived by several nieces and nephews. Funeral services were held in Lucknow on Monday, De- cember 7 with Rev. W. MacDougall of the Lucknow United Church officiating. The funeral director was R. MacKenzie. Burial followed in the Shelburne Cemetery. Season's Greetings and All Good Wishes for Christmas and the New Year, Anne & Lorne Bryans Vero Beach, Florida 26-21-1 9 Take special care of leftovers 375 Special meals add sparkle to the holidays but often too much food is prepared. For safety, economy, food value, and flavour, store leftovers carefully, say food and nutrition specialists with the Ontario Ministry of Agr- iculture and Food. The most perishable foods How When you have made your investment in leather cloth- ing, shoes, boots, or a hand- bag, take good care of your purchase in order to maintain its smart appearance for several seasons, say clothing and textiles specialists with the Ontario Ministry of Agri- culture and Food. Water and dirt ruin leather more often than ordinary use and wear, so take every precaution you :.an to preserve it. Always wear a scarf at the leek of a leather coat or jacket a protect it from body oils, )air preparations, and make- .1p. Use dress shields or coat shields to protect underarm treas. To prevent buttons from pulling away, it is a good idea to open a jacket or coat when you are sitting for a long time. Spots and light stains on leather can often be removed with an art-gum eraser or chalk cleaner. Suedes can be brushed with a dry rubber sponge or bristle (not wire) brush. Avoid dabbing with cleaning fluids, spot re- movers, shoe creams, or soap and water; many garments have surface finishes that lift with cleaning and rubbing. Commercial leather or suede protector will help prevent stains from soaking into the material. On leather boots a silicone spray or compound will help keep moisture but but it will not make them waterproof. If you get taught in the rain are the animal proteins, such as meat, poultry, eggs and all forms of milk except hard cheese. Keep them hot (60 C or 140 F) or cold (4 C or 40 F). This rule also applies to dishes containing small a- mounts of these foods, like gravey, stuffing, casseroles, soups, cream or custard pies, or snow, blot up as much moisture as you can with a soft terry towel, then let coats or boots dry slowly at room temperature away from hot air registers that tend to dry out the leather. Stuff boots and shoes with soft tissue to speed drying and help retain their shape. Wipe salt stains on boas with a cloth dipped in a half vinegar/half water solution. Brush suedes only after they are dry with a bristle brush or terry towel to bring up the nap. CARE OF LEATHER AND SUEDE Revitalize your leathers with a monthly steaming by hanging them on the shower rod over the bathtub and then letting the hot water run until the room is full of steam. This acts very much like a facial to open the pores of the skin and lift out the soil, Wipe off any surface soil after the steam- ing with a soft, clean cotton cloth. An added benefit of the steaming is that it helps to retain the shape of the garment, and remove the wrinkles. Don't let garments become over-soiled before cleaning. Professional cleaners are able to cope with most stains but it helps if you can identify them. But choose your dry cleaner carefully. Leather cleaning and refinishing re- quire special equipment which most dry cleaners do not have. Because leather can be ruined if handled impro- perly, it is a good idea to use puddings, and sauces. Take care of leftovers im- mediately after the meal. If any foods are still hot, cool them quickly and get every- thing into the fridge as soon as possible. Remember, flat, shallow dishes with tight fitting lidsire the best shape for refrigerator storage. • leather processors or only dry cleaners you know are exper- ienced in handling leather, Color loss can be a problem (even in quality gar- ments). Both suede and lea- ther fade, and dye may rub off ,with wear. Check for depth of color loss by looking under the collar or pocket flap. Cleaners can reoil and redye after cleaning, but some- times there is difficulty in matching dye colors exactly to the original (especially on imports.) When arranging for During the holidays the refrigerator is often filled to overflowing. Make room for the more perishable foods. Take out any jellies, jams, pickles, ketchup, soft drinks, even raw vegetables. Store these in a newspaper insul- ated box that can be kept in a cleaning, send all matching pieces together to make color matching easier. When it is time to store your leather articles look for a place that is neither too hot, too damp, nor too dry. (This rules out most basement and attic storage areas.) Gar- ments, shoes and handbags need to "breathe" so do not store them in plastic covers. Instead, use old pillow cases or cotton garment bags. And be sure articles are clean before storing. cold garage, shed or on a balcony if you have one. Even when there's room in the fridge, it's easy to over- look leftovers until they're too old to use. Try keeping them all together in one specific, easy-to-check spot in the refrigerator. Use them up as Leather is the oldest of clothing materials, as well as one of the most durable and long-lasting. Treat your lea- ther garments as you would high quality cloth ones. Hang them on thick, padded or shaped, non-metallic hang- ers. Let the clothes hang freely between so air can circulate around them. Boots and shoes, too, need airing between wearings. Given the needed protection and care, the wear-life of leather can be prolonged considerably. Florida Pink or White GRAPEFRUIT soon as possible. While refri- gerator temperature slows down the growth of bacteria that cause illness, it won't kill them. Freezing temperatures won't destroy bacteria either. but at.48° C or 0°F they don't grow much. To protect left- overs in the freezer, choose a wrap or covering that keeps air out and moisture in. Rigid plastic containers with tight fitting lids, heavy-weight a- luminum foil, plastic wrap, or plastic bags designed specifi- cally for freezing are good. Leftover turkey can be kept in the freezer for one month if frozen without gravy or stock or three months if covered with one of these liquids. Reheated vegetables may taste better if they're topped with a sauce or put in a casserole the second time they come to the table. Try to avoid having left- overs--but if you do, chill them quickly, store them carefully, and use them as soon as possible. WEDDING INVITATIONS THE HURON EXPOSITOR PHONE 527-0240 SEAFORTH to treat leather Schneider BOLOGN MARGARINE 1 lb. tub gram pkg. 6/.99 1.39 2.69 .83 1.29 .69 .73 McCUTlCHEON GROCERY We Deliver 881-9446 STORE HOURS Monday to Saturday 9d10 a.m. to 6:00 OM. Friday 9:00 a.m. to MO p.m.