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HomeMy WebLinkAboutThe Brussels Post, 1976-05-05, Page 14 "*"...r.morommlmorerinr.m., GARDEN TIME AND HOME IMPROVEMENTS DePa runt eca ;wing can Lawn Edger, Hand . 1.98 Electric Lawn. Edger , 53.88 Seed or Fertilizer Broadcaster 14.29 Seed or Fertilizer Spreader 10.99 Lawn Seed . . . . 2,29 up , Flower and Vegetable Food . . 1.89 Weed and Feed 4.97 to 6.29 Sheep Manure 74c to 2.57 Bone Meal - 5 lbs. 1.89 Fertilizer - 40,Ibs., - 7-7-7 3.27 Rose and Garden Spray 2.79 Rose Food 1.79 Tea and Hedge Roses 1.39 HARDWARE MERCHANTS Ph. 527-1620 Ontario Get an early start Every Citizen has a responsibility to Clean-Up •••• Fix-Up •••• • and Paint -Up MI; It's Everybody's Job! Seaforth Ask Us For an Estimate on Your Re-wiring or New Installations Plumbing and Heating GEO. A. SILLS 6 SONS i e' Yt e fromhYi ning.here r:ocswhhviin ruli nspla can ay w d she alnrii n e p re. If nurs it ag Pruni wth. wdin silt' b end in n t o we aybhused left. o the vious plant ni rtiamrtdua,iintc csti mind 11: help Rio a na glen ::: U titches Sy virtue of instructions issued by the Council of the Town of Seaforth, I proclaim the week of in the Town of Seaforth and urge citizens to observe the occasion by Cleaning-Up, Fixing-Up and Painting-Up their premises. .Seaforth May 4th, 1976 Elizabeth Cardno, Mayor The Town of Seaforth will co-operate in Clean-Up Week and accumulated trash will be picked up from Seaforth residences FREE OF CHARGE TUESDAY and WEDNESDAY — South of Goderich Street THURSDAY and-FRIDAY North of Goderich Street Residents are requested to please sweep off gideWalksih front of their property.. Any questions .arising from this phone. John Flannelly, Chairman of Public Rorke TOWN Ot.' .SEAVORTH Matethilit id he picked tip must be available at die. Skeet linepropetty before &Mt tiailie .64 the day. of collection, the .picint" p is not to Include garbage,na will it' Seedee bti§liteSS premises. The old wood box I used to fill the wood-box That sat by the kitchen door I'd fill it up to the top Then add one stick more. It was sometimes empty, tieing human, I'd forget, Poi. I was playing, harrnon y — A Fugue — a minuet. Now, if I could go hack - After life's little knocks I'd really like once more To fill that old wood-boxl — Marion Ford 14 THE BRUSSELS` POST, MAY Si 1976' Location of 'work centers' assures efficiency in kitchen Most homemakers agree that the kitchen is where they invariably spend a great deal of their time. And they want it to be as modern, pleasant and convenient as possible. Every kitchen should be divided into three major "work centers," located in relation to the sequence of work to be performed there, according to Hot- point's Kitchen Planning Service. The major "work centers" are the refriger- ator center, the "Clean- Up" center and the cook- ing center.' Ideally, the sequence of work in the kitchen moves from storage and mixing, on to preparing, then to cooking and serving and finally back to the sink for clean up. Planning comments Hotpoint kitchen plan- ners have these comments on each of the centers: Refrigeration: Obviously built around the refriger- ator, this center should be located near the door where the supplies enter and should have sufficient drawer, shelf, and counter space to handle the nu- merous kitchen utensils, foodstuffs and small ap- pliances common in to- day's kitchen. There should be a min- imum of 15 inches of work counter at the opening side of the refrigerator — more, if possible. More efficiency Today's modern side-by- side refrigerator-freezer t combinations can be used more efficiently with work space on both sides of the appliance, which also al- lows both its door's to open to their stops. Clean-up "Clean-Up": This center handles chores performed in the kitchen during preparation of daily meals and the subsequent clean- up. It is best when it is located between the range and refrigera,tor, and should have at least 24 inches of counter space on each side of the sink — whether the sink is double- or single-bowl. Additional space In addition to the dish- washer, space should also be planned to dispose of trash, and to store deter- gent, cleaning equipment and utensils. A low-cost, highly effi- cient food waste disposer THIS MODERN "Clean-Up Center" features a dishwash- er, waste disposer, trash com- pactor, and double-bowl sink. The design is by Hotpoint. is recommended to take care of most "wet" gar• - bage, ,while_ a. trash com- pactor is an effective means of handling solid non-grindable wastes such as milk containers, egg cartons, cereal boxes, bot- tles, and the like. Used together, a waste disposer and compactor can help provide a neater, cleaner kitchen, Cooking: The best loca- tion for the cooking center is near the dining room and breakfast areas. A counter at each side of the range is important for efficiency as well as safety. Thefe should be a min- imum of 12 inches, of counter at the side away from another major cen- ter, and 24 inches min- imum between .the range and another major appli- ance or the sink. Storing essentials' A large amount of stor- age 'also is required in this area for pots, pans, trays, utensils, dry foods, and condiments. Most kitchens will con- tain one or, more minor • work centers, according to Hotpoint, so plans should be well, laid to make them work best. Work centers A desk, or planning and message center, is an es- sential in today's modern kitchen. It can be as large as needed, or as small as an 8x10-inch shelf with telephone and recipe racks. If space permits, a bulletin board and inter- com can be included. These guidelines should help you plan the best arrangement of work cen-- tors in your new kitchen to fit your needs with the space available.