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Home My WebLink AboutThe Wingham Advance-Times, 1984-11-14, Page 239 .a. 5 lb. baa Fancy Grade 'A' MacIntosh, Courtland or Red Delicious Apples 3 lb. bag Fancy Grade 'A' Maclntosh, Courtland or Golden Delicious Apples .99 PRODUCE Product of the Tropics Golden Ripe Bananas . Can. No. 1 Large 210 0 Head Lettuce Jumbo Size O 0 Walnuts .. ...... . In the Shell Peanuts, ... . . \INw�v Ula(1.81"(611"L NOVEMBER BAKING SPECIALS kg. .64 lb. ea. • kg. 2.18 lb. ▪ kg. 2.18 1b. . 29 . 69 . 99 . 99 450 gr. Sweet Shredded or Desiccated . Coconut ..... ... . 900 gr. Seedless Sultana . . . . Raisins . 375 ml. Red or Green Maraschino Cherries . . 450 gr. Butterscotch Chips ....... 900 gr. Chocolate Flavoured Chips ... . 350 gr. Pieces or Chopped Walnuts . 1.99 1.49 1.99 1.99 2.99 ..... : .. . 2.79 Cut and Wrapped, for the Freezer Hanging Weight approx. 80 lbs. Full 450 gr. tub Glazed Red or Green Cherries . . . Glazed 450 gr. tub Mixed Fruit or Mixed Peel 000 White Sugar....... Brown Sugar . 10 kg. bag Robin Hood All Purpose Flour . o 2 OD O D . 00000249 ... .... m1®69 m2k.9.89 11.990 g 2 kg. bag g 9 1.29 20 kg. 12.89 2 kg. bag ..o e°oo6.99 GROCERY Mother Parker's 200 gr. jar Instant Coffee e Van Camp 19 oz. tin ..... 3.99 .T9 ....... 1.29 2.99 .1.39 1.19 3.99 Pork & Beans Puritan 24 oz. tin Stews . . . . 3.6 litre Fleecy Fabric Softener Javex 3.6 litre Liquid Bleach Duncan Hines Cake Mixes . 24 x 10 oz. tins Double Cola Cola. . . . . BAKERY Dietrich's 24 oz. loaf 100% Whole Wheat Bread Granny's pkg. of 10 .69 .........1.19 Butter Tarts DAIRY Canada Grade 'A' 1 lb. 1.99 Butter Chuck of Beef Regular Ground Beef kg. 3.06 Schneider's 900 gr. Regular or Honey Crossroads- Nov . 14, 1984 -Page 7 Craft Talk GRADE 'A' BEEF SALE Fresh Beef Blade Steaks or Blade Roasts kg. 3.45 lb. 139 Fresh Boneless Chuck Roasts kg. 4.61 11,. 2.09 Fresh Beef Liver .... sliced kg. 2.18 11, ■99 . . . . . . . whole kg. 1.96 ib..89 MEAT DEPT. Brandt Black Forest Hams . whole kg. ` q .67 lb. 3"48 Swift's 500 gr. pkg. Golden Meadow Bacon halves kg. 8.11 Ib. 3.68 1.98 Swift's Whole Bologna kg. 2.16 lb1.68 •91 Cottage Rolls - kg. 3.70 Ib. Swift's Sweet Pickled Schneider'ss Golden Basket Fillets or gg Nu eta .. ...3.98 Elmira 1 mira Open 6 Days a Week Mount Forest Open 6 Days a Week 6 Arthur 8:00 a.m. to 6:00 p.m. 121 Main Street 8:00 a.m. to 6:00 p.m. Street North Wed. Thurs. Fn. till 9:00 p.m. Thurs. Fri. till 9:00 p.m. FREE PARKING AT REAR OF STORES We reserve the right to limit quantities There isn't a week that goes by, that I don't receive a letter with a small length of yarn or wool attached, ask- ing me if this will substitute for this or that wool! Unfortunately, knitters do not realize the importance of checking the tension before commencing the actual gar- ment. The difference some- times of half a stitch per inch will make the world of difference on the measure- ment of the finished gar- ment. Take for instance, a back of a sweater with one hun- dred stitches, knitting at five stitches to the inch in width, the finished back should measure twenty inches wide.. Now if you are getting four and a half stitches to the inch in width, your back will measure twenty-two inches wide, a difference of two inches, which is one size larger! The same would be true if you are knitting too tightly, say five and half stitches to the inch in width,. this would give you a back measuring only eighteen ' inches, . two inches smaller, . again one whole difference in size! Unless you are working with a definite pattern stitch that is important in the over- all design, generally speak- ing, the number of rows need not be absolutely correct, as usually the instructions give the length in inches. I am not saying that you need not get the row tension perfect. By all means do so if it is at all possible. If you are substituting another yarn, this might not always be possible, but your stitch ten- sion should be perfect. Remember too that if you substitute another yarn, your finished garment may not look exactly like the photograph, which was no doubt what attracted you to the design. in the first place. By knitting up a swatch to check the tension, you can also see how the yarn looks as a knitted fabric, and whether that is what you. want for your garment. A little extra time spent in the beginning ensures you have correct shape and fit: Do be sure thoughthat you use a wool that is comparable. Use a 4 -ply wool for another four -ply in the fingering range, and not something like double knitting or a chunky yarn. That would be asking for trouble. If you are knitting any- thing larger than a cap or mitts, be sure to check your tension first. This is most important as it affects the overall finished size of the . garment. 0-0-0 Argyles are now the rage and this one was especially created for the teenage group covering sizes from 10 to 16 with chest measure- ments of • 30-36 inches. You'll find this sweater fun to knit and both easy and simple to work. Why not make it in school or college colors? To order leaflet No. 84123 send 75 cents plus a stamped self addressed envelope. If you do not have a stamp or envelope please enclose an extra 50 cents to cover the cost -of handling and print your name and address: Send to: Louisa Rush, "Craft Talk", 486 Montford Drive, Dollard des Ormeaux, P.Q., H9G 1M6. Please be sure, to state pattern numbers - cor- rectly when ordering and to enclose your stamped'return envelope for faster service. LET'S SEE YOU DO IT... OUTDOORS! pannonaerion� a1_/� OBILIFE • • RECREATIONAL VEHICLES E1111 111.,� MOBILE HOME SALE 48x10 . $4,500 52x10 $5,995 68x12 $9,995 Usually 10-15 units to choose from. ' OBILIFE • • RV CENTRE No. 8 Highway between Kitchener & Cambridge 1-519-653-5788 Since 1989 For Quality Meat In Your Freezer Call John in Fordwich. Sides .Hinds Fronts Hogs: Whole or half All kinds of meat & sausage by the box. We do your custom butchering too! Open Daily 8 - 5 p.m. Saturday 9 - 2 p.m. Closed Sundays Wholesale and Retail Fully Government inspected plant! JOHN SLUIS MEAT PRODUCTS AND ABATTOIR AR 1. Fordwich Phone: Bus. 335-6415 or Res. 291-2472 More than 20 years experience as: Butcher. Sausage Maker and Government Meat Inspector •