The Wingham Advance-Times, 1975-06-05, Page 23syeR
Jiro easier,
Brunswicki l+r
effort to go back li�l;. tick
`-' *mall community ,is it ,
23milesVest oftheNew
B!rwickcapita of .Frederic-,
ton Me on 300 pleturestitie acres
St. John *ver, Valley gland ort,
.filly granted to veterans of the
mg's Aineriean PregoO4 after.'
Revolutionary ,
Although. s Landing..a
'lit reality :each ? , it: is
i not an actual village. It la, an hiaa
torica' village , assembled in
recent years to tell -of town lifein
the region during the' glorious
days from MO to 1870. In the
early l9th century the :province
was prosperous and bright with
optimism abouts its beauty,
bountiful resources and superb
transportation (system, namely.
4
4
,Va. �1A..•
brisk trade' it 'brought.
gam.from ;around
world ease to their t R
And, from within. thy, l ydy'
`forested province lumbe ing,
ip"ldunalanufacturingand
farm egplayed vital cantmarchal
melt.
,
'The coining '' of the railway.
helpedovertake the river ego:10-
mren4 soOn after Confederation
in 1007 NOW :Br wick's
pros
perty was ro longer,what it bad,
been.
About a centuryliter there was
themassive, Mectauae' Dam
prooject which flooded a large'
area of the St. John River Taw
west of Fredericton, listorics�liy
and architecturally ''significant
buildings were salvaged, Thus
Kings Landing was hero,
Though the town itself is fic-
, its life`
much as t of a X ► would
have in the e*rly 141tbitnry,
Staff members shee horsee, wab
and attle
bandds busy Within *h
al a • M •
theparlor
���J' c
If w� �.oung lees.
weave cloth,. alt make gip,
)' ewe s, tch hay, work the
land and tend 'the.livestock .. ,all
with the mem, and tOols of
their forefathers. ''°
All this activity takes place in
and' around a variety of .atr*uc-
'tures representing different so-
cial status and trade., 1e. are
*Prated. with spite decades
in mind`;
ivottd possession 'isAe.atao
aided • outhouse with the -four
seats.
The stately Jones house, on the
hill its. of .stone, , dismantled,
Marked*and d carried to u;this logia-.
tiuh,
Two farms overlook the village
and tell different stories.'
The rustic ,loslin farm- is alive
with activity ---chickens, horses,
ao
ieli
crammed with lie-a-%ic
differearstory of an owner
went tea California ,for
returned well*to , ev'
wellmappointed, eV
garish :rooms.
o, suggest the - life of inha'
tants, women.in period. costumes
clean, cook an d care for each
house, taking ` time out to talk
with visitors. Men farm and w rk
at a variety of. .tradeso ow* 41*
carpentry, cobbling and br
sniithing,
Centre.of'town is a tiny church,
whose functions have �i�ilot
consigned' to history. ''Kings'
Landing Corporation:iiforat
officer, E. F. . (Ted) Eaton,10' an4
, ordained minister who haseon.
ova t�iwas
4
Starvati , n
stalks millions.
A massive, unprecedented human tragedy is in the making.
Wh� cares?
During this world food crisis
I pledge to skip or cut down
a meal a week for the
rest of this year and send my
"empty plate money"to
CARE for the starving
people overseas.
y '!
ata
s4
grt
•
r'M
ow we is ow Ow- So ow ow a I--iowe to ow r mu on wo r r--r-toow-- we WI all ow ow =Cow WI MO UM all a le to en-elowop swab r.—` tel OM ow we
4
.
,7 404
Name
M1
AR`
Here is my
pledge of
(please print)
Address
City Area code
Province
(Make your tax-deductible cheque out to "CARE WORLD HUNGER
FUND". We will send you regular reminder envelopes for your
convenience. Thank you)
CARE Canada Department 4, 63 Sparks St. Ottawa KIP 6A6
k
•
'ducted actual st rvi
end rnarriage$ tom' ur
Snell events af'e - el +i r ' *
;searched; right .dor to the mal
components of ' ti + tU
bridal bouquet. -
Nearby is the'Perley store and
the owner's hom•er latter
frilled with "Victorian • mora'•
,according td' COMO Charles
Foss, responsthle for ***in
interiors on the site, ` J t ' .. .
sort of
thing•a, wife, Might de,*
;;day—throw out the nice•id
things and buy chrome 4'
Women 4I ' staff working each
home mingle with Wirists, ,ki the
Parley store as they, sho ,` fpr
`cookie an p
g d house,�old, supplies,
Tourists working ]p an *1:10e,
tite while sniffing, foodstuffs here
,can content themselves, at the
popular King's Head bn, Local
ciders and beer are served in
rough-hewn tavern, roam§;_ out
back is a beer garden, and: up-
1'stairs half a dozen dining, rooms,
On the menu are horetnade
..,soups, salmon aspic- (nearby on
the St. John River is the world's
largest salmon hatchery), Thome-
Ornade bread and hefty desserts.
, Fingerling trout will soon be on
'the bill of fare; the headpond
above the town stream is being `
stocked with them.
But don't expect to get many
treats when visiting the indivi-
dual houses. Food made from
historic recipes by hostesses isn't
served because the milk used is
unpasteurized.
For a village that doesn't exist
in the real world, Kings Landing
.;is very hard. working. This
summer a saw mill is expected to
open operations; in `the near
future a grist mill will be con-
structed. The intention is to make
the site as independent as
possible, as villagesonce had to
FEEDING THE CHICKENS by hand catches the atmosphere Of a bygone -
aim of Kings .Landing Hrstorical.Settlement which ,Is_located '23 miles west 0
New Brunswick. (Canadian Governrnent Office of Tourism ' PholO)
be.
.Interiors of each house have
been lovingly decorated with at-
tention to personality, status and
the time of occupancy, The
search for antiques has been
hampered by the great loss
through the years of many of New
Brunswick's finest goods to other
provinces and to the New Eng-
land states. Slowly, they are
being brought back home, often
at considerable expense. Some
Houses' in Kings a Landing have
cost tens of thousands of dollars.
to furnish with authenticity.
But the rewards are great.
Tourists are provided with rare
glimpses of exquisite antiques,
oil paintings, ` delicate ' hand-
crafted works, toys, implements
and curiosities,;,
A visit to thit
past'talkea motor
(it opensat,`lo.' *, .
Pz during
neer)' A
about three
'going the v
may hitch. ,ride; on ;tl
drawn wagons MUking
quent rounds.
"f1
KINGS LANDING HISTORICAL SETTLEMENT, New
Brunswick, Located 23 miles west of Fredericton the settle-
ment shows life as it was in the central Saint John River
Over
30,000
readers weekly
n1wne 4+1•$ '1
4,. tb
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Photo, ami
f.etiwe by
Doug McCrae,+
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COLLECT ( 5 19 ) 35702320 M Kli INFbIlMATION
Valley between 1790 and 1870. (Canadian Government
Office of Tourism Photo)
Keep the animals calm
The differences between a
steak being tough or tender could
depend on the disposition of an
animW handler at the slaughter
hoose. Research at the Agricul-
ture Canada Research Station at
Lacombe, Alta., shows a link
between various characteristics
of meat — including tenderness
— and the way an animal is
treated during the 24 hours before
slaughter.
Studies have shown animals
must be kept quiet during this
critical period. Stress is one
cause of poor meat quality.
Characteristics include texture,
color, tenderness, juiciness and
flavor.
"We cannot say that exciting
an animal before slaughter will
make the meat tough. It can, but
not always. It does, however,
have a generally bad effect on the
meat," says Teats research
specialist Archie Martin.
"We know that at slaughter
time, all youthful meat is reason-
ably tender, whether the animal
be a prize animal or a plain
everyday steer. Biochemical
changes caused after death how-
ever, in large measure, deter-
mine the type of end product."
Stress, Mr. Martin has found,
can cause a reduction in the
amount of glycogen retained in
the muscles at , slaughter. Gly-
cogen, commonly called animal
starch, breaks down in normal
body processes and releases
energy for muscle activity.
"This depeltion of glycogen in
the muscle limits the amount of
biochemical activity after
death," says Mr. Martin, adding
that the activity continues -until
rigor mortis occurs several hours
after actual death.
"Dark, rubbery meat is a
common result of stress parti-
cularly associated with young
bull beef. It is undesirable both in
appearance and consistency. On
the other hand, stress may pro-
mote a very refined accumula-
tion of acid in the muscles caus-
ing the meat to be pale, soft and
with poor juice -retention proper-
ties".
"Keep animals calm," is Mr.
Martin's advice to both farmers
— as they load the animals at the
farm — and to slaughter houses.
Stress can he caused by a
change in watering or feeding
routine, rough handling, or the
normal deprivation of food for 24
hours before death. The degrees
of stress an animal will show at
slaughter time also depends on
its breed, the Agriculture Canada
researcher says.
Controlling post -death changes
in muscle tissue can avoid poor
meat, but control processes are
costly. The most common is
hanging meat for several days to
permit the slow restoration of
satisfactory tenderness. This
ripening process may require up
to 14 days cooler Storage which
adds to storage expenses and
drives up meat costs.
"Avoiding stress in animals
before slaughter," he says, "is
important in securing top quality
in both beef and pork. Future re-
search we hope, will identify
better systems of slaughter and
handling to produce better and
less expensive meat products."
Be glad if your
husband's a rat
LIVERPOOL, England —
Virtuous husbands are more
of a mental strain to their
wives than "rogue husbands"
according to correspondence
columns in the British Medi-
cal Journal with vicars and
doctors being singled out by
Dr. Michael Macaulay as be-
ing most guilty of the "virtu-
ous husband syndrome."
He suggests that women
married to publicly virtuous
men (clergy, lawyers, etc.)
cannot complain to their
friends about their husband
which caws them to be sub-
ject to headaches, dizziness
and digestive complaints.
WOOD 'YARDSTICK'
Board foot is a standard log
and lumber measure that
means a quantity of wood
Onequal to a section of board
e foot square and one inch