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.