HomeMy WebLinkAboutThe Wingham Advance-Times, 1973-03-08, Page 20a
Page 6 - Crossroads March B, 1973—
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CAIRN IN MITCHELL, erected in 1928 and marking the
100th anniversary of the Huron Traci from which Perth
County evolved, was the challenge photp last week. The
stately monument, located on a comer in downtown Mit-
chell, is well known to many but at the same time is often
missed by thousands more who drive by it on the main
street and never notice. Do you know the historic home
above? Think about this one, it's a famous homestead in our
area. While you contemplate it, possibly you know of a
scene or setting in your area we can use in this space. We'II
be glad to receive any and,all submissions for considerOon--
here.
COME SHOP
WITH ME
E3y SALLY LESLIE
Hello! I have been surprised by
\the number of enquiries from
homemakers who have seldom -
used blenders and are looking for
ways to use this expensive piece
of equipment. The first rule with
any appliance or gadget is to
keep it out on the counter, Ar-,
tides hidden in cupboards get
forgotten.
A blender can be a help in
adding variety to menus and it
Aloes gave. thne.. What, a blender
ird�ditd di the make. So
-first, always read and keep the
• booklet which comes with it. In
addition, there are a number of
• pocketbooks available devoted to
blender cooking.
Not all blenders will crush ice,
and the whipping of creamis
very,tricky—it's best done with a
beater, either hand or 'electric.
But a blender will mix and aerate
frozen juices. It is great pr
getting powdered milk to Mix and
it is. ideal for smoothing sauces,
soups, gravies. It is good for
making crumbs, and if there is a
toddler, it will smooth the food so
that the child can progress from
canned baby food to adult food.
Mushrooms
There are canned, fast frozen
as well as fresh mushrooms.
Each type has a repertoire of
uses, but the flash -frozen and the
fresh seem to have the most
flavor. And from time t'o time
fresh mushrooms are indeed
better buys than the processed
types.
Fresh mushrooms should be
• chosen with care and stored
correctly. -The top quality ones
have tightly closed heads, short
stems and smooth white, cream
or brown unblemished caps.
Slightly opened caps, exposing
the fluted underside or veil, indi-
cates a certain loss of moisture,
but not of flavor or goodness.
They may be slightly tougher.
The veil should not be black at the
time of purchase. All sizes have
equal flavor and there should be
no waste.
Fresh mushrooms should be
stored uncovered in the vegetable
crisper of the refrigerator and
used as soon as possible after
purchase. When ready to use,
wash quickly under cold running
water, then dry thoroughly. Cook
mushrooms quickly, and add at
the last to dishes requiring long
cooking. Never soak mushrooms,
because they have a high water
content and do not need more
moisture.
. Stain Removal
Durable press elothes.are mar-
vellous—they-look neat and crisp .
for so much lenger—but there's a
problem. They look clean, but
they may actually be stained and
in need „of _laundering., .And,
cause of the 'processing, they
have a tendency to absorb body
odors and to make soil removing
difficult.
For stains, immediate treat-
ment is the key to easy removal.
Of course, this rule applies to all
fabrics, but since grease and
water stains are harder to re-
move from many man-made
fabrics and treated cottons, fast
action with them is especially
important.
Non -greasy stains, such as
black coffee, tea, fruit juices and
soft drinks, areno problem if
they are flushed out with cold
water before they dry. Coffee and
drinks with milk and cream may
require a second treatment, with
a dry cleaning solution to remove
the grease. In most cases, it is
easier to have a dry cleaner re-
move grease stains.
For soiled durable press, soak
color -fast washables and rub the
area with laundry detergent.
Leave for 30 minutes, then
launder. There are some laundry
aid aerosol sprays that help
loosen hard -to -get -at soil on
durable press garments and they
are well worth the cost.
Talking of stains, one of the
questions I often get asked is how
to get rid of ink stains. There are
200 different kinds of ink, each
different in its composition.
Never try to remove an ink stain
with milk. Often the milk is more
difficult to remove than the ink!
Because of the complex nature of
the different inks, home spot re-
moval is seldom successful.
Water will set ball-point pen ink,
so the best solution is to let a
cleaner try and remove it. And
when ball-point ink gets onto
vinyl furniture, try denatured
alcohol. It isn't guaranteed, but
sometimes it helps.
There has been a good deal of
unfair pressure placed on federal
MP's in the past months, over the
question of capital punishment.
Across the country, the mood
seems to be that capital punish-
ment should be reinstated, and
many MP's who might have
voted against it, on the grounds of
conscience or principle, are
having their arms twisted pretty
hard by their constituents.
This, despite he fact that it
was to be a "free" vote, with
party 'Mei waived. It makes it
tough toenails for the MP who is
hanging onto his seat by • his,
fingernails.
It would be a good time ter
someone to define the role of a
Member of Parliament.
Is he or she merely a delegate
to carry to Ottawa the wishes of
what might well be a minority of
the voters_in his riding?
Or is he or she a representative
of that riding, with first the good
Z-"
or rkotto ban
-
of the country at heart and
second, the „good of his riding?
If the MP is merely a delegate,
why pay someone $18,000 a year?
Why not just send a pap -i, .y or
a pensioner to Ottawa with the
wishes of the riding?
But if the .MP is to be a repre-
sentative, he shtiuld be given
freedom to make his own deci-
sions, especially when it is a
matter of principle.
It is my fear that some MP's,
putting expediency before con -
Information officer replies
to anti -trapping articles
Editor's Note: The recent spate
of anti -trapping articles and let-
ters reaching our newspapers
and magazines lately has only
served to give a bad name to a
skilled trade that has been passed
down fromgeneration to genera-
tion; the only livelihood of many
Northern Ontario Indians. The
following article is by Carl Monk,
an information officer with the
ministry of natural resources in
-reply to one of the irate letters
appearing in an employee
publication. It is reprinted here,
in the hope that it will serve to
clear up many of the misconcep-
tions associated with the trapping
of furbearing animals.
..."This is a mild rebuke to an
angry protest—also on behalf of
our furbearing animals.
"Her plea that more humane
methods for harvesting some of
the annual fur crop should be
found is commendable. No
serious minded person would dis-
pute this. Unfortunately, as so
often happens when we let our
emotions run away with us, we
lose sight ofthe facts. She blew it
in her final sentence: 'And do
- openly refuse to buy any item of
wild animal fur.'
"Wild fur is. a natural resource.
It was Canada's first industry.
For more than 300 years an an-
nual crop of forbearers has been
token from the bush. And it has
not cost her or any OW Wizen
one red Cent.
"The modern trapline manage-
ment program in Ontario which
began in 1946 is the finest of its
kind anywhere in the world. It
brought back the furbearers—
some of whom at the time were
literally trackingrinto.oblivion. In
fact, with one or two exceptions,
the crop of forbearers in Ontario
during the last decade has never
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stood higher. This was accom-
plished through legislation, stir,
veys, controls, communications,
education, dedication and
common sense. Present day trap -
line management in Ontario may
well be the greatest conservation
achievement of this century.
"The 10,000 or se professional
trappers who harvest the annual
crop of furbearers are human be-
ings, do pay taxes and are good
citizens. And as professional
trappers they do practise hu-
mane methods of trapping. (The
record shows that 95 per cent of
all wild furs in Ontario are taken
humanely). They are real people
who often have to live and work
outdoors under harsh conditions.
"The fur industry in Ontario is
especially vital to our northern
residents. It provides many of
them with the necessary cash to
'clothe and feed their families.:;
For some it's a way of life carried
- on for centuries before the white
man came, and guaranteed by
treaty afterwards.
"(The letter writer) is `...all for
banning wild fur commerce alto-
gether.' That commerce in 1969
was worth 79 million dollars—and
it's all the more important be-
cause 'nest of the fur was ex-
ported. It represents about 75,000
jobs at a time when this country
can 111, afford to -lose anything.
•if`• Not Just Economics
„ifPut- the. case for farhearer-Sv-
traPi3ers and the fur industry is
not just one of economics—it is
one of 'conservation. Eat -outs,
overcrowding., die -offs, disease,
nuisance and misery will un-
doubtedly fall in the wake of any .
policy to ban the annual harvest
of furbearers. The spread of
rabies throughout Ontario and
New York State during the 1950's
Was directly attributable to a
high density of foxeS. Today the
unusually high number of beaver ,
colonies in much of the animal's
southern range is a constant
worry to wildlife managers,
farmers and maintenance crews.
Live trapping and restocking
elsewhere, however, is not the
answer becausemost of the land
is already at or beyond its carry-
ing capacity. (At the present time
there are close to two million
beaver in Ontario).
"The old chestnut about en-
dangered and vanishing furbear-
ers also needs to be pulled out of
the fire—at least here in Ontario.
"As stated earlier the stocks of
forbearers today are as high or
higher than they have ever been.
The possible exceptions are
muskrat and wolverine. There
are fewer muskrats because
marshes and swamps have been
drained or filled in and water-
courses have been trenched, con-
creted and -or dammed. this has
left the animal with less habitat
and a constant risk of being
drowned or frozen to death when-
ever his water levels are raised
and lowered. The wolverine prob-
ably never was very plentiful. A
few (50-100) still inhabit the re-
mote regions of Northwestern
Ontario, such as Cape -Henrietta
Maria, Sachigo and Sandy Lake.
Ma§t oQ ,J'io4SSUite4 t4he
production of furbearers—sonte
of it is suited to little else. That
the management of these fur -
bearers is not at the highest pos-
sible level cannot be disputed. To
suggest that all animals be taken
humanely is just and proper. To
suggest that all trapping be ban-
ned is unwise. It can come only
from people who understand little
about the nature of things."
Beef grading system makes
new ball game director says
"The introduction of the new
beef grading system in Canada
went even smoother than we ex-
pected," Frank Payne, Director
of the Canada Department of
Agriculture's Livestock Division --
told beef producers at the annual
meeting of the Ontario Beef Im-
provement Association in
Toronto. "We are Very 'pleased
with the progress made in this
first six months of operation."
Mr. Payne noted that the
change had resulted in a signifi-
cant swing to leaner cattle during
this' period. There was an
average of 73 per centgrading Al
and A2 when the system came
into operation in September 1972.
By February 3 of this year 83 per
cent of cattle marketed in
Canada moved into those grades.
The livestock director warned
that, although this dramatic
swing in such a short time
showed the ability of Canada's
cattlemen to adapt, they must be
careful that the swing does not
carry them too far and that the
fat covering become too lean for
the A grade. In this case they
would fall down to the Bi grade.
Mr. Payne noted that one of the
main areas of controversy was
the high grades fetched by many
cattle from dairy breeds. He said
there is no problem in grading
these cattle but some like to dif-
ferentiate between a grade A beef
breed and a grade A dairy breed.
He said that packers sometimes
reject these cattle in their first
choice and then when they do buy
them, they buy at about a $2.00
discount .
"Canada's new syst m has
caught the eyes of the world,"
said Mr. Payne. "We've had
graders from Japan and Tas-
mania here to study our system
and other countries have taken a
close look at it including New
Zealand, Australia and the
United States."
"With this new system you are
getting paid for the meat you pro-
duce," he emphasized. "There
may be some changes needed as
we work with the system, but we
should take care that the changes
don't spoil our achievements. We
-are-producing better beef now
and saving feed at the same
time.
1 9
Mr. Payne added this warning,
"We are now quoting market
prices on the basis of estimated
grade. It took time to train our
staff to see under the skin of the
live animals so that they could
accurately judge the carcass
grade. Farmers must learn how
to do this too. It's a whole new
ball game," he said.
"Our new grading system will
help us find animals that produce
more beef without taking more
feed to do it," George Morris told
Cattlemen at the same meeting.
Mr. Morris, who is president of
the Canadian Cattlemen's Asso-
ciation, followed by saying that
the present grading system
should be extended to ensure that
the grade identification is carried
right through to the consumer.
Mr. Morris, a farmer from
Kent County in Ontario, called for
the adoption of an exotic name
for a closely selected line specifi-
cally chosen for the carriage
trade or meat used by the hotels
and restaurants. He suggested
borrowing the red triangle name
from Angus breeders to identify
this meat. "We need .110 review
committee to keep an eye on the
system," he said. "It's the
market place that will make the
final decision."
He accused Ontario producers
of becoming,too complatent "We
have 35 per cent of the population
and 36 per cent of the cattle in
Ontario. We should , be telling
ronfatimPrq when they are eating
Ontario beef—fed in Ontario with
Ontario corn, processed In Oh-
tario plants, sold in Ontario mar-
kets."
He' emphasized the need for a
strong voice, noting that the
Canadian Cattlemen's Associa-
tion had been the watchdog on
legislation. He cited Bill C 176,
the investigation offood prices,
the- question of feed grains, as
being examples of where the CCA
showed the importance of having
this strong voice. He added that
more strength must be added to
this voice to avoid a repetition of
losses such as DES and the
removal of the tariff on. beef from
the U.S.A.
The concept of Project 75 was
also raised by Mr. Morris who
saw the development of a feed
grains, oil seeds beef cattle chain
as being in the best interests of
the country. "Export feed
grains," he said, "and we export
employment." -
Turn tables on
white man
Indians may be planning to
turn the tahlpq /in white an-
thropologists who have been
studying them for years.
or." Richard B. Lee, aii
un-
thropoiogy professor at Uni-
versity of Toronto, told a recent
science writers' meeting that a
Mohawk Indian has suggested
that Indians should dig up one of
the pioneer cemeteries. ,
Anthropologists have been dig-
ging up Indian hurial grounds for
years, Mike Mitchell of the St.
Regis Mohawk Reserve, near
Cornyvali, told an anthropolo-
gists' meeting. So now he is think-
ing of asking for a Canada Coun-
cil grant to dig up a pioneer
cemetery .
-He stud he'd like to find out
why the white man was always
fighting over land that had never
belonged to him in the first
place," siad Dr. Lee.
"I think he made his point."
"
.science, the end before the
means, will be stampeded into
voting against their private con?
victions,
1 am firmly 01)1)080 to capital.
punishment, and 1 have no heal-
- tation in saying so. I don't think
that it serves as the slightest
deterrent to the drunk, the drug
addict, the person momentarily
insane, or the paranoids who will
murder for money. .
And the statistics don't impress
me. Sure, the ,,murder rate has
gone up during the five-year
Moratorium. But so have the
rates of muggings, rapings,
purse-snatchings and wife -
beatings. .
To be consistent, the adherents
of capital punishment should be
pushing for a revival of corporal
punishment as a deterrent.
If We're going to revive the
brutish elimination of human life,
let's go all the way.
Let's bring back the ducking -
stool for gossips. We'd need the
whole of the Great Lakes for
ducking, but never mind. Why not
revive burning for witches? Ah,
what a conflagration that would
make.
Kids who stole apples would be
branded on the forehead with a T
for "Thief". Prostitutes would be
marked with a P, and if they were
also pickpockets, they would read
PP.
Poachers would get twelve
lashes and be sent to the tundra.
That means I'd never see a lot of
my old friends again.
People caught with illegal fire-
arms would have their trigger
fingers, or, preferably, their
whole hand, lopped- off. That
would mean a surplus of south-
paws, but one can't stand in the
way of deterrents, can one? De-
tergents, of course, are a differ-
ent matter. We can stand in the
way of them, and feel a righteous
glow.
It makes me physically ill 'to
• hear otherwise decent people say
they don't believe in hanging, but
they'd have no objection to end-
ing a human life by an overdose
•of heroin, if the villain were an
addict, or a "nice" tranquillizer
that would put him to sleep for-
ever.
• Murder is murder, whether it is
done by the individual 'or by the
state, and I want no.part fit it.
9Vt rr
Conference' to
be held in -
Clinton
The Huron Land Use confer-
ence is slated to be held on Thurs-
day, March 22, from 10 a.m. to
3:30 p.m. in the Central Huron
Secondary School in Clinton.
The theme of the conference is
"Planning for the Future" and
the program will include the
Huron Case Study as presented at
the Ontario Land Use conference.
The program committee
strongly urges that all rural and
urban people with an interest in
planning and land use, try to
attend. As space is limited,in-
terested persons are asked to
register now by contacting the
Agricultural Office at Clinton.
Pre -registration fee is $2 which
includes noon lunch.
The conference is sponsored
jointly by Huron County Council
and the Huron Soil and Crop Im-
provement Association.
. Sy M, NiThaler •
When the In cook, *he
604 divinely. She is 11$11$11r111 -
spired arid instinctive. It la in the
kitchen out.
The
t all her creativity
The Piscean usually dOes not.
need to follow recipes, Nor doe*
she need a kitchen That is all
decked out with mOdern con-
veniences.wno Mel' I et 0 Itikl.tiChnet)aciaArer.
The Piscean is a joyowi
she revels in midi*. ,She 'pre-
fers, however, to cook atop the
stove—making elegant.sauces
with plenty of wine and liquor,
usinfpnaSties of sour cream, fix,
ing crazy salads, fancy and
frivolous. She enjoys whipping up
thingsurs,asfo
einthseeableoldid. er and loves
cooking chicken—as well, of
co
The Piscean, however, should
• be careful when she is cooking
with wine and liquor. She should
cook with it—not nip at it. In fact,
the Piscean lhould always drink
, sensibly. _
• Our recipe today has nothing to
do with drinking—but we are
going to be using white wine in
which to marinate pork tender
loin—so, again, be warned, no
ip
• For this week's recipe, you'll
need the following ingredients:
4 pork tenderloins
1 cup white wine
1 cup olive oil
2 -or 3 cloves garlic, split
2 tsp. dried herbs (for example,
rosemary, - thyme and marjor-
• am)
1/4 cup chopped parsley
% tsp. freshly ground pepper
2 cups breadcrumbs
% cup chopped celery
% cup chopped onion'
1 tsp. thyme •
1 tsp. savory
1 tsp. marjoram
1 tbsp. chopped parsley
1 egg beaten
butter, melted to make stuffing
4 bacon slices, cut in halves.
1. T prepare the tenderloins,
slice them nearly all the way
through; open out and beat flat.
2. Marinate for one hour in a mix-
ture of the wine, olive oil,- garlic,
dried herbs, 1/4 cup parsley and
freshly ground pepper.
3. Meanwhile, make a stuffing by
blending thorougldy the next nine
the %stuffing into four
portions and Stuff each of the
pieccs of,tanfierloin, * each et
the Underlain sapient* with
string to keep the staffing from
faUing ottt*
5. Cover each of the Tirmerlotes
with two balfillces Ot bacon,
wrap in foil.. •
6,, Bake for 45 Minutes in an oven •
preheated to 400 degrees P..
7, Unwrap* remove the hac001
baste with the *ices: and replay
in the over to brown, for It further
15 minutes. • .
Tbis.viill serve two to four pe' -
sons adequately, depending on
appetite.
Garnish the tenderloin* as you
like. My favorite is to Serve them
with stuffed tomatoes. -
Next week, let's try a shrimp
Mousse.
Canadiaos sot nevi
world ceding
eediroote record
Eight members of a Canadian
Forces Base in Germany heaved
their 'way to a world \fecord re-
cently as they completed'37 hours
and nine minutes of non-stop
curling.
A Canadian Forces spokesman
said the two teams payed 240
ends,- beating the former world
record of 34 hours 12 minutes and
152,ends.
• Each of the Canadian curlers
threw eight tons of granite 9%
miles. •
Moreover, ' the leads and
seconds each walked and swept
53.1/2 miles. The thirds covered 35
miles, the skips 144 miles.
• The activity, which opened a
base carnival, began at -8 a.m.
local time and finished at tt:09
• No score for the 200 -end match
was available.
, The eight endurance curlers
were skipped by Gary Mari of
Cereal, Alta., and Jiml Ferguson
of Welland. ••
On the Marr rink were lead
Kenn Hall of Victoria and Winni-
peg, second Don Herbert of To-
ronto and third Bob Fortune of
Vancouver. '
On the Ferguson •ink were lead
Joey Yeoman of Toronto, second
,..Fonglish _of.. Viet
ttevensrir
Mta.
111
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