HomeMy WebLinkAboutThe Brussels Post, 1972-09-06, Page 7Game results were as fol-
lows:
1st. Game; Milverton over
Bluevale - Belmore 1-0
Monkton over Brussels -
Walton 3-1
Atwood over Jamestown -
Moncrieff - - 7-2
Clifford over Jamestown -
Moncrieff
SEMI-FINALS
1st Game; Monkton
Milverton •••
in 14 innings
2nd. Game; Atwood
Clifford -
FINAL GAME
Monkton over Atwood 20-0
The individual trophies were
over donated by Carlings and the
4_3 Queen's Hotel of Brussels. Gary
Little, pitcher for the Monkton
over team received the most valuable
6-4 player trophy.
- - 8-2
Cooking chicken on the barbecue
ONTARIO
PUBLIC NOTICE
SELECT COMMITTEE OF THE
LEGISLATURE ON THE ONTARIO
MUNICIPAL BOARD INVITATION
TO SUBMIT WRITTEN BRIEFS
On June 30th, 1972, the Ontario Legislature appointed
Select Committee to examine, Inquire into and report up,
on the Ontario Municipal Board and to make recommend'.
ations on: (a) the purpose, object and functions of the On-
tario Municipal, Board. (b) the jurisdiction of the Ontario!
Municipal Board. (c) the' structure and organization of the
Ontario Municipal Board. (d) the procedures' and practices
of the Ontario Municipal) Board. (e) the procedure's by way
of appeal from the orders and rulings of the Ontario Min:
icipal Board, including appeals by way of petitions to the
Lieutenant Governor in Council. (0' the relationship, of the
Ontario Municipal Board' in the discharge of its responsibili-
ties with the Provincial Government, Local government
and the individual
The Committee invites written briefs from individuals
and organizations who may wish to preient information,
Opinions or suggestions regarding any of the above mat-
ters relating to! the Ontario Municipal Board'.
Briefs must be submitted by September
15th, 1972 to the Clerk of the Committee,
Box -233, Main Parliament Building, Tor-
onto 182, Ontario,
John P. MacBeth, O.C., M.P.P., Alex McFedries,
Chairman Clerk
food safety
Il?
tips for
picnics.
For food spoilage bacteria,
life begins at 40 degrees (above
refrigeratQr temperature). At
• room temPerature, bacteri grow
and reproduce best. Unless food
is, heated past 140 degrees, they
will continue to. grow. Food may
look, taste, and smell safe, but
still offer a possible hazard, say
Food Specialists at the Ontario.
Food Council, Ministry of Agri-
culture and Food. Eggs, poul-
try, processed meats, ham, sal-
ads, custards, cream desserts,
and milk products are easily
contaminated. Without proper
care of these foods,, food spoil-
age bacteria can thrive.
Some types of food spoilage
bacteria are present everywhere.
Food can be contaminated by the
person preparing it, by the air,
or by utensils. Keep foods either
well chilled or hot (above 140
degrees) to prevent growth of
bacteria and the hazard that re-
sults.
At picnics, take special care
with sandwich fillings of meat,
fish, poultry. Potato salads and
chicken salads deserve similar
attention. Keep foods cold, using
a cooler or a well-insulated bas-
ket. Frozen bread or frozen sand-
wiches and frozen tins of fruit
juice help keep temperatures low
if food must be kept a few hours
before eating. Juice will thaw
in 3 to 4 hours and be chilled
and fresh when the picnic is
ready. For hot foods, use a
good thermos jar to prevent cool-
ing to lukewarm temperatures.
The Canadian Forestry
Association is one of the oldest
conservation organizations in
Canada and was founded in
1900.
Irma Pryce of McKillop, last year's Queen of the Furrow,
demonstrates her skill for interested spectatorS at the Huron
Equally proficient with horse or tractor drawn plows, Plowing Match on the farm of William Steckle, south of Bay-
field on Tuesday afternoon of last week. (Staff Photo)
Monkton wins Tri county tournament
The Tri-County Ball Tourna-
ment held in Brussels. Ball Park
on Monday drew a good number
of spectators.
The Tri-County trophy was
won in the final evening game by
Monkton.
The Mount Forest Juveniles,
who were scheduled to play, did
not participate.
FOR SALE
Gravenstein and Melba Apples
-- ALSO PEARS --
Mait-Side-Orchards -- Brussels
PHONE 887-6883
Chicken on the barbecue is
tender and exceptionally juicy,
but can be a challenge to in-
experienced chefs. To avoid a
charred scorched shin, chicken
requires more care over the
coals than many other meats.
Use chicken halves, quarters,
or pieces for grilling. Wait until
coals are covered with greyish
white ash, brush the chicken
with oil or melted butter, and
place skin side up on a greased
grill. For medium heat, keep
the grill 6 to 12 inches above
the coals. Turn the chicken often
to prevent scorching, and leave
the skin side down for only 3 to
5 minutes at a time. Brush
lightly with butter or a marinade
after each turning. If the
marinade or basting sauce con-
tains a lot of sugar, use only
oil or butter for basting during
cooking. Wait until the last ten
minutes to baste with the sauce.
This helps prevent scorching.
Food specialists suggest us-
ing tongs to turn the chichen
pieces, as piercing with a fork
releases much of the juice and
flavor. Grill chicken legs about
25 to 35 minutes, quarters for
40 to 50 minutes, and halves
for 45 to 50 minutes. The chick-
en is done when it is fork tender
and pulls easily away from the
bone. The skin will be crisp and
seared, the meat tender and
juicy.
it/or 0ottLy ,4 e RN Tie
ReC/41.i.d D By IT'S erfAKeP R ,
Somebody
Wants What
You Don't Need!
SELL
Through
Brussels
Post
Classified
Want Ads
Van Egmond Residence
Egmondville
Presentation Ceremony
Of $7,000 from the Ontario Heritage Found-
ation and the launching of a public fund rais-
ing campaign for a further $7,000 to purchase
land restore the historic Van Egmond residence
Sat. Sept. 9th 2:00 p.m.
Everybody welcome
VAN EGMOND RESIDENCE.
South of Seaforth
THE BRUSSELS POST, SEPTEMBER 6, 1972-64