HomeMy WebLinkAboutThe Wingham Advance-Times, 1951-07-18, Page 7WITH.Tim,gpejtovEN
AUTOMATIC TRANSMISSION
A fully-proved automatic transmission in the low
price field. Because PowerGlide is a torque con-
verter drive, you get continuous application of
power through every speed —amazing smoothness.
Combination PowerGlide Automatic Transmission and
105 hip. Valve-in-head engine optional,an De Luxe models
at extra cost.
Now mor h n ever
in/lathe things you want!
-e tir9
. •
Illustrated —Chevrolet Styleline 4-Door De Luxe Sedan
HERE, in the 1951 Chevrolet, is the car that is more than
ever the Leader.
Chevrolet excels in value and matchless „quality. From every
angle—low first cost, operating cost and trade-in value —
Chevrolet gives you far more for the money you pay.
Chevrolet excels in economy and dependability. Its low-cost
operation will save you money month after month, year
after year.
Chevrolet excels in flashing performance, with ample re-
serves of sparkling valve-in-head power and smooth, instant
response to steering wheel and brakes.
Chevrolet excels in styling and roominess, with a new
lovelier Body by Fisher with smooth-flowing contours and
that eager thrust-ahead look.
Last but not least, Chevrolet excels in safety, with new,
more powerful Jumbo-Drum brakes — largest in Chevrolet
history —providing maximum stopping power with up to
25% less effort.
Yes, more than ever before, Chevrolet excels in all the things
you want—at lowest cost. Come in now see and drive
Chevrolet.
NEW! LONGER, LOWER, WIDER BIG-CAR LOOK. Brilliant new styling
— imparting that smarter, more spacious luxury look that sets Chev-
rolet above and apart from every other car in its field.
NEW! MODERN-MODE INTERIORS. Upholstery and appointments of
outstanding quality, in lovely two-tone color harmonies. Extra
generous head, leg and elbow room for driver and all passengers.
NEW! SAFETY-SIGHT INSTRUMENT PANEL. Overhanging upper
crown eliminates reflections on windshield from instrument lights.
Lower edge of panel recessed to provide safe, convenient location
for instrument knobs.
NEW! IMPROVED CENTRE-POINT STEERING (and Centre-Point De-
sign). Makes steering easier than ever at low speeds and while
parking.
A GENERAL MOTORS VALUE 051B
Wingham Motors 'Phone 139 ip.FmARKREG
ITS BETTER BUSINESS
TO WORK REFRESHED
wEDNEsiffilDAY, MN 18th, 1.901, THE WINGHAM ADVANCE-TIMES
POISONINGS PLACE PIN=
AS ,CAUSE OF .Off-T4P DEATHS •
Although .polsoning0 stand .In sixth
place among causes of accidental
PARTNERSHIP
INSURANCE
Has proved its worth
many, many times.
CONSULT —
f, C. HOPPER
/MPRESENTATIVE
Canada Life Assurance
COMPANY
WINGHAM PHONE 462
.1.41•111•111111=E11•111.
death in Canadian children, they are
one of the most tragic causes of
death because in nearly every case
they are preventable. So says Dr. C.
Collins-Williams in the gay-June
issue or Health magazine,
The number of poisons that child-
ren Will swallow is legion, Of 141
children admitted to the HOSPital for
Sick Children, Toronto, between 1943
and 1947, for treatment of poisoning,
47 had swallowed medicines prescrib-
ed for other members of the family;
18 bad swallowed mouse and rat
poisons and insecticides; 14 washing,
cleaning and heating fluids; 12 medic-
inal lotions;16 lye; 22 had swallowed
miscellaneous poisona Including rubb-
ing alcohol, bichloride of mercury
and acids; five were suffering from
lead polsonhig; five from coal gas
poisoning; and two from food pois-
oning.
In addition to these 141 admitted to
the hospital (luring this five year
period, there were a further 400 less
severely poisoned children treated in
the out,patient department. In all
Canada about 50 children die each
year from poisoning.
Dr. Collins-Williams, who is med-
ical director of the Child and Mater-
nal Health Division Of the Health
League of Canada points out that the
sanest approach to poisoning is ob-
viously prevention - keeping every
potentially dangerous substance out of
reach of curious young fingers. If
poisoning does occur, despite precau-
tions, however, the magazine has
published a table of first aid treat-
ment for more than 100 of 'the com-
monest poisons,
Hello Homemakers! Hide the ther-
mometer, forget the humidity, relax
and be lazy. Before you know it you
will be steeped in complete summer-
time bliss, While you are being good
to yourself take out a cool, brisk
drink from the refrigerator. Here's
hoping you have a few of the fixings
on hand-some ice cubes, a lemon
and a bottle of ginerale.
Canned frozen coffee is now on the
Market. However to make your own
variety Prepare strong coffee and
pour it in trays with separators.
Freeze it. Place several cubes in a
glass and peur hot water over them,
then add cream or ice cream and
sugar.
Iced tea may be prepared in the
same way as the frozen coffee and
served With slices of lemon and
sprigs of mint. Or serve a glass of
frozen tea cubes filled with lime
rickey.
TAKE A TIP
1. A good thirst quencher is a com-
bination of VI cup orange juice and
cup milk and 1 teaspoon sugar.
Beat the beverage in a small bowl
and pour into a tall glass.
2, For a tasty, tart drink serve lemon-
ade. Mix 11A tablespoons lemon
juice and about 3 tablespoons sugar
in 1 cup water. Stir thoroughly
and place some crushed ice in the
glass,
3, A quart of simple syrup is an asset
to your refrigerator supplies during
hot days. Boil 1 cup sugar and 4
cups water for 5 minutes, Store
when cool in a covered pitcher in
the electric refrigerator.
4. To cut lemon as a garnish to fasten
to each glass cut wedges from the
lemon and then cut between the
rind and the pulp. Place the cut
rind over the egde of each glass.
5. To crush mint leaves stack a few
together and clip several times at
base of the leaves. Place one leaf
in each glass.
6. As a decorative as well as flavour-
ful addition to iced drinks fill the
refrigerator trays with water. Place
in each section one of the follow-
ing: a maraschino cherry, a pre-
served strawberry, a piece of lemon
or pineapple or a small mint leaf.
Or the water may he colored with
food coloring, or flavored with
strong cherry juice, sherry or spice
extract,
THE QUESTION BOX
Miss R. G. asks: How do you malt,-?
Raspberry Vinegar?
Answer: Add 1 quart mild vinegar
to 5 quarts red raspberries. Let stand
24 hours, then strain. Add pound
granulated sugar to each quart of
juice. Bring the mixture to a boil,
cool and bottle in sterile bottles. (One
dozen cloves put in add to the flavor)
This mixture is used as a flavoring to
ice water for brisk drink.
Mrs. R, Mac. asks: Is it necessary
to sweeten fruit juice to can for lat.,r
use in jelly making or pudding sauc-
es?
Answer: Fruit juices seem to have
a better color when canned with sug-
ar, We extract the juice as for jelly
making— that is, simmer fruit and
water, using 2 cups water per quart
of mashed fruit. Add 112 cup sugar to
each gallon of juice. Fill sterilized
jars with juice, place a new rubber
on each jar and partly seal the jar.
Place the jars on a rack in the bot-
tom of a large kettle of water. Water
should cover the jars at least one inch
Begin counting the time for process-
ing when the water reaches a tempera-
ture of 160 to 170 degrees. Pasteurize
pints 20 minutes and quarts 30 min-
utes. Remove jars from hot water
bath and complete seal. Cool and
label,
Mrs. B. A. asks: Why does wax not
stick to jars of mustard bean pickles?
Answer: The inside of the glass
must be perfectly dry and free from
particles of pickle. Lift off the wax
and skim the top and edges with a
knife and spoon dipped in boiling
water several times. Let dry a few
minutes and add a thin layer of melt-
ed paraffin.
Mrs. S. M. asks: Why do strawber-
ries float to the top of the jar?
Answer: Strawberries are an ex-
ception to the rule in canning. The
fruit and syrup should stand between
12 to 14 hours to saturate the fruit
before filling jars and processing.
Mrs. C. C. asks: How do you make
Rose Geranium Jelly?
Answer: ?loos a rose geranium.
leaf in each glass as it is being filled
with crabapple jelly, Keep leaf sus-
pended in jelly Until jell), Is almost
cool, or add leaves to boiling syrup
and remove before filling glasses,
Also available in Rib Tread
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ne Cam
Pard Basgh By Roe Farms Service Dept. the
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CHANCE ON THESE BIRDS
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THERE IS A WAYTO BUILD
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WITH ON TO HIS LAYING FLOCK.
FIRST. GIVE YOUR LAYING FLOCKTHE ONCE.- ROE Vita*Pellets .;EASY TO /6157 eAsylvtAr 0
RICH IN VITAMINS, . ,
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ME QUICAT,ST Ror.
WAY 70 Per Wilalff
A' 1 YOE/R BIROS ,,
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ARE THEY PRETTY GOOD, DOC?) OVER, CULL CAREFULLY FOR POOR BIRDS.
SECOND. GIVE THE REST OF YOUR FLOCK A
SPORTING CHANCE BY FEEDING THEM ROE
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YOUR BIRDS—AND KEEP THEM LAYING
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GOOD! THEY ARE JUST THE THING
TO GIVE YOUR FLOCK AN ADDED EGG PRICES HOLDING UP, HE.
WANTS TO KEEP THEM LAYING
ROE VITA-LAY
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PELLETS ARE SPURT - JUST RIGHT TO MAKE)
YOU AN EXTRA DOLLAR YOUR ANSWER) — ' ;77/ IF -/-
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Belgrave Co-op, Belgrave
Ross Anderson, Belgrave
Milling Co.,
Illuevole
J. C. Scharbach, Tt1eSWditr r