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Home My WebLink AboutThe Brussels Post, 1976-08-18, Page 15honoured them a break! If not, maybe you're not giving Just what "things" can veg- etables do? They have many talents. As you plan a menu you may think "meat is the most important item" or "the dessert will steal the meal", but let's take a quick look at vegetables. on 40th. anniversary Model DMX-44 Whether youequire one TV outlet 'or 20 outlets we can design and install professionally any tower system you require. FREE ESTIMATES NO OBLIGATIONS ;SS• IOU 5.tf LET US MAKE YOUR OLD FURNITURE BETTER THAN NEW! For a free estimate and a look at our newest samples of materials — CALL COOK UPHOLSTERY "Postiolue Uphitstiwin. Weis is Ow Head." Ph. 523-4272 R. Cook, Prop. Blyth, Ont. WE HAVE FREE PICK-UP AND DELIVERY SERVICE DEADLINE For CLASSIFIED ADS is 4pm EACH MONDAY We cannot ensure publication in the current week If ads are received at the Brussels Post after 4 P.M. on Monday. ti gBrusgels Post USSELS 011 TARIO PhoOe your Classifieds to 887-6641 Read each Week by nearly' 3,000 area people - gaged on an average of 3 people per family. NO. THE BRUSSELS-POST, AUGUST 18,- '1978 CLASSIFIED' - Th.orntons .Vegetables can, make the meal [le Pd I acres eel In a 49 n ruse, 2 white! dition acres storey ner of ninun bath; full dition. 4.41.2 ike to r in or 1726 7421 En, or -9221. 7-4212 523• orge doing ining. done, ranee. '-6196 /-384' Istria' ion of nsed; 35.25 Whelan on milk change OFA compliments hn's Agro Service stom combining and swathing; ain boxes and auger supplied. Other types of custom work too. hone 887-6542 19-38-8 2 Legal Notices NOTICE TO CREDITORS In the estate of MARY ELLEN EARSON, late of Brussels,' ntario, spinster, debeased. All persons having claims gainst the above estate -are quired to send full' particUlars of me to , the undersigned on or efore August 26, 1976, after ich date the estate's assets will e distributed, having regard ply to claims that have then been ceived. CRAWFORD, MILL & DAVIES Brussels, Ontario SOLICITORS FOR THE EXECUTORS 22-40-3 4 Cards of Thanks wish to thank my friends for rds and letters while I was a tient in K-W Hospital, also for sits and treats since coming me, It was much appreciated. Margaret Kerr. 24-42x1 27 Births r. and Mrs. Ross Nichol are oud to announce their first anddaughter, Joanne Marie rds, born to Marg and Ian . rris, 2642 Widemarr Rd., ississauga. 27-42-1 ff and Carol Webster are proud d happy to announce the birth their son, Brian Jeffrey, who s born the 9th day of August Wingham and District spital. Brian is the first andchild of Ken and 'June ebster and Bob and Doreen ymond. 27-42-1 A 40th wedding anniversary dance was held at Family Paradise on Aug. 13 in honor of Mr. and Mrs. George Thornton of Brussels. The following Sunday a family dinner was held at the. American ' Hotel in Brussels. Smile On a questionnaire asking, "What is the. principal contribution of the automobile age?" the following'A'answer was given by a student: "It has practically stopped horse stealing." Please welcome the CNIB canvasser when they call on you. During the months of September and' October and/or November, in the counties of Huron, Perth and Middlesex, scores of individual members of • Lions Clubs, Women's Institute, Catholic Women's Leagues, United Church Women, and others, will be going from door to door in the ","Federal Agricultural. Minister Eugene Whelan is to be complimented for easing monthly quota allocations for industrial milk producers", said Gordon Hill, President, Ontario Feder- ation of Agriculture. "Mr. Whelan's announced changes will make the program acceptable for most dairy producers," Mr. Hill sid. "However, there is a small group of Ontario shippers who find themselves without the necessary amount of quota to stay in business. Many of these are new shippers who w re encouraged into production b the Ontario Government IMPIP program., They had the under- standing that quota -would be. Think of vegetables in terms of color. Besides adding meal ap- peal, color identifies quality. The more intense the color, the higher the Vitamin A value. In terms of textrue, they may be crisp, thick, thin, fibrous, or soft. Vegetables also offer flavor accents and contrasts to meals. It is often said "variety, is the spice of life" and where can you find greater variety than in the vegetable line? These are just a few of the vegetable bonuses, so let's get down to the "nitty gritty". They've got what it takes...and it takes good nutritive value! towns, hamlets and on the concessions of these counties. Your bona fide CNIB canvasser will be identified by credentials and will be more than willing to explain the CNIB to you. The Canadian National Institute for the Blind is the only national agency'- delivering a multi-service program to the blind of your community. available when they needed it. "The IMPIP program," Mr. Hill said, "was a 'good program and of benefit to all Ontario people. The Ontario Government, in Mr. Hill's opinion, was sincere in introducing the program and should now come to the aid of producers caught with high expenses and insufficient quotas to finance their farm operations. "Ottawa has , amended their 'part of the prograin," said Mr. Hill. Ontario Agricultural and Food Minister, Wm. Newman, should assist farmer's to get necessary quota and offer to payer over-quota levy for those Ontario dairymen caught in the squeeze." Fresh vegetables provide val- uable nutrients as well as bulk. Green and yellow vegetables, as well as tomatoes, are good sources of vitamin A. Green vegetables contribute substantial amounts of vitamin,C. Tomatoes, cauliflower, potatoes and turnips are also good sources of this important vitamin. Nutritive val- ue of vegetables is highest when they're freshly picked and used .within a short time. They should be prepared just before mealtime and served immediately after cooking. Don't "hold" them until the guests arrive. Peeling, soak- ing , prolonged cooking, large. amounts of cooking water and even mashing, all contribute to the loss of vitamins and minerals. ' Something can be done to keep the nutrition in. Greens such as cabbage and head lettuce should 'be trimmed, but sparingly.. Po- tatoes should be cooked in their jackets. Use very little water when boiling vegetables, as val- uable nutrients may dissolve, in it. In most cases, drop the vegetable into the rapidly boiling water. This lessens the cooking time. The general rule is to use as little water as possible and to cook in the shortest time, for best color, flavor, and food value. Don't worry about• their boiling dry and burning the pan-they should cook only until tender„If possible, use the cooking water in soups, sauces and gravy. Food Advisory Services, Ag- riculture Canada, feel that veg- etables are "good for you" onlyif they still have goodness in them when you eat them. So be a smartie and give your vegetables a chance to do their own thing! r BERG Sales Service Installation FREE ESTIMATES o Barn Cleaners ° Bunk Feeders o Stabling Donald G. Ives R.R.#2, Blyth Phone: Brussels 887-9024, 9 Notices WORK WANTED by e would like to thank our ends, relatives and neighb ours r the lovely cards and gifts on ur 40th Anniversary. Also to our - mily for putting the party on. — eorge and Ruth Thornton. 24-42x1 CNIB canvass ••11111