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HomeMy WebLinkAboutThe Wingham Advance-Times, 1949-10-05, Page 7PART I WATER HEATERS I.-(1) Unless water heaters operated by electrical power are—, (a) equipped with thermostatic control; and (b) installed in or on tanks which are thermally insulated with a minimum of 1 inch in thick- ness of glass—or rock-wool insulation, or Other material having at least the same( heat insulating capacity, no municipality or municipal commission receiv- ing electrical power from the Commission shall supply or use or permit to be supplied or used by any person the electrical power or any part thereof for the operation of water heaters installed or replaced after the date of publication of these regulations in The Ontario Gazette under The Regulations Act, 1944. (2) No person shall take from any municipality or municipal commission any electrical power received f rom the Commission and useit in a manner contrary to the provisions of subregulation 1. (3) No person shall take any electrical power procured from the Commission and use it for the operation of water heaters in a manner contrary to the provisions of subregulation 1. PART II SPACE HEATERS 2.-(1) No municipality or municipal commission receiving electrical power from the Commission shall supply or use or permit to be supplied or used by any person electrical power or any part thereof for the operation of air-heaters, grates, radiators, boilers or any other device for space heating in hotels, tourist cabins, shops, offices, commercial premises and, except in the case of sickness, residences. (2) No person shall take from any municipality or municipal commission any electrical power received from the Commission and use it in manner contrary to the provisions of subregu- lotion 1. (3) No person stall take any electrical power procured from the Commission and use it in a manner contrary to the provisions of subregula• tion 1. (4) Subregulation 1, 2 and 3 shall not apply to space heating in, (a) water-pumping-stations; (b) telephone relay- and repeater-stations; (c) radio-beam stations; and (d) municipally-owned electric-substations, where no person is regularly in attendance. PART III LIGHTING 3.-(1) No municipality or municipal commission receiving electrical power from the Commission shall supply or use or permit to he supplied or used by any person electrical power or any part thereof for, (a) subject to subregulation 2, lighting of interiors of shops, show-windows and offices except, (i) not more than 1 watt per square foot of gross floor-area of a shop during busi- ness hours, and after cessation of business with the public not more than 1 watt per square foot of the gross floor area of that part of the shop where the staff is actually working; (ii) not more than 10 watts per lineal foot of width of show-windows of shops between 4.30 p.m. and 9 p.m. and only while the shop is open for business; (iii) not more than 2 watts per square foot of gross floor-area of an office during office hours, and after• office hours not more than 2 watts per square foot of gross floor- area of that part of the office where the staff is actually working; (iv) for the protection of property after busi- ness hours not more than 5 watts per 100 square feet of gross floor-area of a shop or office, or 40 watts per shop or office whichever is the greater; (b) lighting of exterior signs;, (c) exterior flood- or outline:lighting for decora- tive, ornamental or advertising purposes; (d) lighting of out-door Christmas trees; (e) lighting of parking-lots, used-car lots, service stations, out-door industrial premises and out. &kir playing fields except, (I) nbt more than 10 watts per 100 square feet of parking-lot space while open for business; (ii) not more than 10 watts per 100 square feet of that portion of used-car lots used for display space while open for business and not more than 5 watts per 100 square feet of the used-car lot after cessa• Oen of business; not more than 40 watts per gasoline pump in a service station, exclusive of lighting , not exceeding 25 watts inside the pump- meter compartment, while the service station is open for business; (iv) not more than 10 watts per 100 square feet of whatever pa'rt or parts of out-door industrial premises is in actual use for work in progress and not more than 5 watts per 100 square feet at other times and not more than 5 watts per 100 square feet for protective lighting of that part actually occupied by installations, or used for the storage of materials or equip- ment; and (v) not more than 40 watts per 100 square feet of playing area of an out-door playing field only while in use; between sunset and sunrise; (f) lighting of, (i) marquees; or • (ii) sidewalk-canopies on hotels, theatres and restaurants except not more than 1/i watt per square foot of floor space or side-walk area covered by the marquee or canopy; (g) lighting of exterior entrances or exits of, (i) residences, tourist establishments within the meaning of The Tourist Establishments Act 1949, and commercial premises other than service stations and garages, except not more than 60 watts for commercial premises and not more than 25 watts for residences and, where occupied, tourist establishments; and (ii) service stations and garages, except not more than 60 watts for each entrance or exit and not more than a total of 120 watts for all entrances or exits per service station or garage; and - (h) exterior lighting between sunrise and sunset. (2) The lighting permitted for shops during busi- ness hours under subelauses i and ii of clause (a) of subregulation 1 shall include the light- ing of interior signs, merchandise-displays and show-windows. 4. No person shall take from any municipality or municipal commission any electrical power re- ceived from the Commission and use it in a manner contrary to the provisions of subregula- thin 1 of regulation 3. 5. No person shall take any electrical power pro. cured from the Commission and use it in a manner contrary to the provisions of subregulation 1 of regulation 3. 6. Subregulation 1 of regulation 3 and regulations 4 and 5 shall not apply to, (a) (i) lighting of air-ports and transportation terminals; (ii) lighting for police, fire and property- protection services, traffic lights, traffic and warning signs; and (iii) lighting required by law: hospitals; lighting for interior domestic purposes; lighting of a single exterior sign, not exceed- ing 25 watts, to designate, (i) an office of a medical or dental prac- titioner, embalmer or funeral director, or pharmaceutical chemist; (ii) an ambulance, telephone or telegraph station; or (iii) premises providing sleeping accommoda- tion for travellers; (e) lands used for the purpose of an exhibition or fair held by or under the auspices of a society as defined in The Agricultural Societies Act, 1939; and (f) the illumination of Niagara Falls for a period of not more than 2 hours between sunset and sunrise on Saturday and holidays. PART IV 7. Parts II and III shall not apply to the territorial districts of, (a) Algoma; (b) Cochrane; (c) Kenora; (d) Manitoulin, (e) Nipissing; (f) Parry Sound, except the townships of Carling, Christie, Conger, Cowper, Ferguson, Foley, Humphry, McDougall and McKellar, the Town 'of Parry Sound and the Village of Rosseau; (g) Rainy River; (h) Sudbury; (i) Thunder Hay; and (j) Timiska ming . PART V 8. In these regulations, (a) "shop" means any building or a portion of a building, booth, stall or place where goods are handled or exposed or offered for sale, or where goods are manufactured and which is not a factory; but shall not include any part of a building used for office purposes; and (a) "office" shall mean a building or part of a bedding occupied and used for office per- poses only. (b) f) (d) PENALTY PROVIDED BY THE POWER COMMISSION ACT FOR VIOLATION OF REGULATIONS Any person refusing or neglecting to comply with any direction, order, regulation, restriction, prohibition or control made or exercised by the Commission under this section shall be guilty of an offence and in addition to any other liability Incur a penalty of not less than $100 and not snore than $500 and a further penalty of not less than $100 and not more than $500 for each and every separate day upon which such refusal or neglect is repealed or continued, The penelties imposed by or under the authority of this section shall be recoverable under The Stint:nary Convictions Act. If further Clarification is required please contact your local 1-lydro office. PLEASE an, THIS ANNOUNMtafr FOR REFERENCE THE HYDRO-ELECTRIC POWER COMMISSION OF ONTARIO OUR NEW SCIENTIFIC Distributor Stroboscope GIVES YOUR CAR Smoother Performance More Miles Per Gallon With this new, up-to-the-minute equipment we can adjust your distributor to precision, factory "new. ness" for top performance and gas mileage. HURON MOTORS A. D. MacWILLIAM Wingham Ford and Monarch 'Phone 237 ti Vv. Quality 0 Always Spare yourself the pain of "shopping around" for a Monument to honour your loved one. Depend on our reimation for highest quality and fair dealings. See Us First. ALL CLASSES OF MONUMENTS IN STOCK Most Modern Equipment for Shop and Cemetery Work Inscription Work Promptly Attended to. Brownlie Memorials WILLIAM BROWNLIE, Owner and Operator Alfred St. Wingham Box 373 'Phone 450 Recent experiment showed that B- vitamin complex injections cured 69 out of 80 test pigs suffering from enteritis, a disease of the intestinal tract associated with poor feeding and management. Value of injections was principally to stimulate the appetite, reports C- I-L Agricultural News. Housed in concrete floored pens during the ex- periments, the pigs improved quickly in health, satisfying their appetites by eating corn. Average daily weight gains varied from 1.71 pounds to 1.21 pounds per pig. Bricklaying Plastering and Chimney Bu i l di n g Cement Work John McKay 'Phone 637r22 Wingham PAGE SEVER IT'S AUTOMATIC Saves Work! Checks Dial • Money-saving Coleman Low-Draft Burner, • Low-Flame Fuel Saver. • Produces 51,000 Heat Units Per Hour. • Circulates 19,800 cu, ft, Warm Air Per Hour. IT CIRCULATES HEAT like a furnace! IT RADIATES HEAT like a fireplace! HEADQUAR,i ERS FOR COLEMAN "AUTOMATIC" OIL HEAT! Howard Machan WINGHAM — ONTARIO REGULATIONS EL Eel pplying to e mai n ONTARIOus The Hydro-Electric Power Commission of Ontario announces the following regulations made under the Power Commission Act and to become effective October 1st, 1949. Get New Pep, Vim, Vigor at * *nut nary limbo all out; usir hollows es' WOOh DO longer scrawny: body loses half-mew "bow-Polo" lOdk. Thousands of wrapia44111•11, WhO gin before. ot she healthy-looking Do ed. Shank Ws weor-euumee, tiess-euumbe v , 1 Sonia. stimulants, invigorators. 111 sidetum, enrtoh blood. Moron n so rood Siva you =WO Beta msoltpul See on bare be fee len Roy when you've sinntl pil. no need t normal IWO*. erreavushe " SW elle 00,h IsCasw mei Me very AS on insaliiii FOR ADOWN itutt DOlti and Br" IN ZK fOR MOS AND p at ail druggists 0.53 ROE %/PIMEGG MASH ENRIC HED 10 POST EGG PROWS ROE FARMS MILLING CO., ATWOOD, ONT. YOU CAN GET POE FEEDS From Howson & Howson, Winghatn A. C. Adams, Winghant Belgrave CoA0p.,- Belgrave R. J. McXenzle, Belgrave pluevale Milling Co,, 13luevale Dobson Bros., Wroxete.t Hello Homemakers! Sweet, frag- rant, juicy grapes arc on the market once again, Enjoy them, "as is," but also use them to provide flavour and goodness in grape jelly on toast, on Wednesday, October 5th, 1949 FIRST CLASS WATCH'REPAIRING at Moderate Prices Owing to lack of space, am compelled to restrict REPAIRS TO WATCHES ONLY PROMPT SERVICE WATCH REPAIRS GEORGE WILLIAMS THE WIN GNAM ADVANCE-TIMES meat and on crackers for in-betweenGrapes make preserves other than I snacks, jelly, namely, Grape Jam and Grape Conserve. This tart fruit jells quickly but must be watched carefully for the jelly stage before skin turns bitter and tough, The jelly stage is reached when two drops dropped front a spoonful run together and form a "sheet," Perhaps you know that grape skins Stick readily to a pan and therefore must be stirred constantly or else the jam may jell. Stir with a wooden spoon in one hand and test with a silver spoon in the other, Your lime will be well spent in bottling grape juice this year since imported fruit juices have gone up in price. Although it is not equivalent to the vitamin content of citrus fruit it can freqeuntly be served as a true- flavoured fruit juice. Canned Grape Juice Wash and stem grapes, place in an aluminum or enamelware kettle; Heat until the juice flows freely and the colour of the skins spreads through the whole mass, Press juice through a jelly bag. piece of unbleached cotton. Heat juice to simmering point (165 degrees)and pour into sterile bottles. Seal with paraffin-lined caps and pas- teurize by heating in hot water bath for 20 minutes at simmering point. Store in a cool, dark place for 3 mon- ths, If desired sugar may be added be- fore final processing. Canned Grapes Wash and stern grapes and place in sterile jars. Press down with a wooden spoon or masher. Fill jar with boiling water. Seal jars, loosen bands, and place in pre-heated electric oven at 275 degrees for 30 minutes for quart jars. Remove jars, complete seal, wash them and store. ,Thyme and Grape Jelly % cup boiling" water 1 tbsp. thyme 2 cups sugar 11/2 cups grape juire % cup liquid pectin Pour water over thyme. ,Cover. Let stand 15 minutes. Strain through a fine piece of cheesecloth. Measure infusion and add water to make % cup. Mash 1 quart of grapes and cook quickly to extract juice which will make about 11/ cups. Mix sugar, in- fusion and grape juice. Bring to a high rolling boil for % minute while stirring. Remove from electric element and skim. Add pectin and boil again % minute. Quickly pour into sterile jars. Cover with paraffin when cool. Grape Relish 6 quarts Concord grapes 3 large apples 1 pint cider vinegar 5 cups brown sugar % tsp, salt 1 tsp. cinnamon 1 tsp, cloves 1 tsp. allspice Skin grapes. Place pulp in sauce- pan. Cover an simmer for 5 minutes. Strain, combine with skins and apples which have been peeled and finely chopped. Add other ingredients. Cook uncovered, stirring frequently, until thick, about 35 minutes.' TAKE A TIP 1. Salt raw cucumbers at the last minute to prevent sliced pieces from becoming soft. 2. Stewed greengage plums are tasty food for fruit salad when pitted and mixed with cream or cottage cheese. 3. Small amounts of creamed vege- ables and mashed potatoes left from dinner are often quite enough to make a delicious soup for the thermos in a lunch box. 4. Cream sauces as well as- chocolate and other dessert sauces can be made up in quantity and then used as needed. They should be stored in the electric refrigerator in a covered jar. THE SUGGESTION BOX Mrs. N. T. SuggeSts: MARASCHINO PEAR MEDLEY 3% cups minced ripe pears % cup chopped maraschino cherries 2 tbsps. lemon juice 2 tbsps. chopped candied ginger 6% cups granulated sugar 1 cup liquid pectin Measure ingredients accurately. Combine the fruits and sugar. Place over electric element turned to high and stir constantly. Boil hard exactly one minute. Remove from heat and stir in pectin. Allow to stand back on the element turned off for five min- utes, stirring and skimming alternate- to prevent the fruit from floating. Pour into sterlized glasses and when cool cover with melted paraffin. This makes 8 glasses. Mrs. R. W. suggests: HEAVENLY GRAPE JAM 1 (6 qt.) basket blue grapes 1% cups sultana raisins % cup orange juice 1 tbsp. orange rind 8 % cups granulated sugar Remove skins from grapes. Cook the pulp until transparent and then press through sieve. Add skins and other ingredients to strained plup. Boil until thick, stirring frequently, about 25 minutes. Test for jelly stage. Pour into sterile glasses and when cool seal with melted paraffin, Makes 7 jelly jars. With access to a cold storage locker or a home freezer, you will be advised to consider this method ofstoring deessed poultry. To prepare fowl. for freezing requires no spe6ial tOOls. You clean the 'bird, exactly as you would for cooking, and then wrap it in mois- ture-vapor-proof paper. If your right.hand man is inexper., kilted hi killing poultry the easy way, you can ask for a bulletin Oti dressing poultry from your agricultural repre- esentative. It will save time and last minute preparation fur serving the storage bird if it is singed and stuffed before freezing. If sage or thyme is used in the dressing, the amount should be one-third of usual qauntity at oso herbs nitich Iins tt ay sePd Oncee1111e4 te bird the meat has atif been cleaned and . prepared, it should be wrapped and frozen at once, If this is not possible, keep in a cold place, preferably under the freezing unit of the refrigerator. Wrapping meats for freezing requir- es special paper. Regular butcher store paper cannot be used, nor can house- hold waxed paper, Poorly wrapped birds dry out in storage and are tough and dry when cooked. They may also become rancid. Ask for waxed-sul- phite paper and gummed tape, Al- ternatives would be aluminum fbil or materials may be purchased from a locker company, feed store or a dis- trict co-operative. As the prepared chicken is wrap- ped, fold in one end and smooth the paper to conform to the shape of the bird, thus eliminating air pockets. Seal with long strips of acetate locker tape and label with a black crayon. Parchment sandwich bags are handy stewing birds. Then package the quantity you disjointed pieces of broilers you would use at one meal or in one parcel and list contents on lab- el. Place in fast freezing space at once. To defrost frozen poultry allow 12 hours at room temperature. However, frozen chicken for roasting or fowl for stewing may be cooked without thawing, but you allow about 15 min- utes per pound extra cooking time. Roast 4 to 6 lb. chicken or turkey at 350 degrees, 2 to 2% hours. Roast 10 to 12 lb. goose or turkey at 325 degrees, 3 to 4 hours, Roast 14 to 17 lb. turkey at 300 degrees for 4 to 6 hours. Broil halves or sectios of chicken 5 inches from top element for 15 minutes on each side. Government grades indicate quality and finish of table poultry, but home- makers should order the kind of bird to fill their needs. For instance: A broiler is a two-and-a-half pound tender, young chicken, excellent for broiling or frying. A fryer may weigh up to three-and- a half poundes and be cooked as a broiler. A roaster is a young chicken over three-an-ahalf pounds! A Capon is an unsexed young male chicken and is ideal for roasting. A rooster is a "has-ibeen" roaster, usually ordered as a broiler. A hen is also a boiling or stewing fowl. * * * Ane Allan invites you to write to her clo The Wingham Advance-Times. Send in your suggestions on home- making problems and watch this col- umn for replies. Skinny men, women gain 5, 10, 15 lbs. LOCATED IN MASON'S Store