HomeMy WebLinkAboutThe Wingham Advance-Times, 1984-11-28, Page 25OoiJgeTturtia
1.
Frozen Food . Baking Supplies . Nuts a MIIk m Cheese • Pizza
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Sunv,iee (4 litres)
Milk
Farm Fresh
Eggs
Millbank (store cut)
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Millbank (store cut)
Colby Cheese
Millbank (store cut)
Mozzarella Cheese
Millbank
Fresh Curds
Apple
Butter
FROZEN
doz.
Ib.
Ib.
Ib.
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t09
2.99
2.69
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Heat & Serve Minced
Cod in Batter
6.99
Schneider's 3 varieties
Meat Pies
Schneider's Sizzle and Serve
6.6 lb., approx. 101/2 doz.
Breakfast Sausage
Omstead pack size: 5 Ib.
Fancy Peas
Highliner .
Fish Cakes
125 gr. .60
11.49
3.30
Ib. 1.19
BULK PRODUCTS (pre-packaged)—
1111' 1 11,,111 . •,!1 I1W11 . .,111.1.1".,
Canadian .Honey
99
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Dare 227 gr.
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ib 1.39
1®39
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No. 1
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Redpath pack
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Sultana
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1/2 1b.11.69
Ib. 11.09
lb. 1.19
1/2 1b. 2.35
size: 2 kg.
r
size: 2 kg.
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1.29
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lb .88
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ire
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I ,OHRYSLE*': L
H. GORDON
GREEN
k
Crossroads—Nov. 28, 1984—Page 9
Parrett D'Amour is a
bustling, attractive little
woman who now keeps the
books .at the place where I
buy my chicken feed, but as
a very young woman 40
years ago she was a country
schoolteacher. And the other
night at a Lions' party we
found ourselves swapping
yarns about the little red
school house which used to
be.
"That's how I got my
start," I told her. "And
believe it or not back in 1932
in Ontario I taught all seven
grades plus first year high
school for the magnificent
sum of $550 a year!"
We were dancing when I
was trying to impress her
with this information and she
stopped right in the middle of
our foxtrot and began to
laugh at me.
"And I suppose you think
you were robbed!" she said.
"Do you know what my
salary was? When I started
teaching in Quebec in 1940?
Exactly half of what you got.
The board offered me $275
and that was for seven
classes. All in French, of
course. But I guess the board
members felt I could use a
few more dollars than that so
they made a special deal
with me. They told me that
there were a few English
speaking kids they were
responsible for too, enough
to make four classes they
thought, and if I would agree
to manage them too they
would manage to add
another $25 to my salary!"
So there was Perrette's
first teaching job. Eleven
classes in all, seven in
French, four in English.
Nine o'clock till four, five
days a week. A half hour off_
for two recess periods, and
an hour off for lunch.
I forgot to ask her whether
or not she was also obligated
to light ,the fire in the mor-
ning and sweep up at the end
of the day. Chances are that
she was, because more often
than not those were ad-
ditional chores expected of
the teacher in yester-year's
one -roomed country school.
And I knew without asking
that she was also expected to
supervise such things as ball
games, hockey games, con-
certs, socials and any
number of extra -curricular
activities which were part of
the way of life in rural
Canada 40 or 50 years
I am also pretty sure that
in spite of its rigors and its
wage, Perrette
felt very proud and very
privileged to have been
given that job. I know that I
felt singularly privileged
when I got my first school
because there was a sorrow-
ful surplus of teachers in
those days, and the trustees
had a lot of us to choose
from.
Furthermore, those were
the days when trustees made
it a point to do a lot of re-
search before they signed
you up. Before I was hired,
the trustees came to see me.
They asked questions of
people in my hometown.
They formed opinions about
me. The kind of certificate I
had was of minor interest to
them. Nor did they feel
bound to adjust my salary
according to the piece of
paper I carried as my
licence to teach. In short,
they hired a person.
I am afraid that with the
coming of a regional board
which is now as powerful as
God and nearly as far away,
the one important criterion
for hiring is. the almighty
certificate. That, and the
number of years the ap-
plicant has survived in the
game.
True, in spite of the fact
that the trustees of those
days could take a lot of time
and care about selecting
their teachers, not all of the
people they hired were as
dedicated and as competent
as they should have been.
And in a country school as in
any other, a poor teacher can
do irreparable damage.
But it seems to me that
when those old one -roomed
country schools had the good
fortune to be in charge of the
right person, they sent a
youngster into the world with
a reliance and a competence
and an attitude which our
modern super-duper
regional schools can never
equal.
Why do I say that?
Because the three cardinal
sins of modern schooling are
these: our pupils are not
teaching each other, our
pupils are not teaching
themselves, • and our
teachers no longer know
them.
But in the little red school-
houses where oldtimers like
Perrette and • myself once
dispensed learning, there
�g0____J,vasn't a one of those sins.
The second -graders reached
across the aisle to help the
primer kids, and the senior
classes had to study on their
own most of the time per-
haps, because the teacher
had so many other classes to
attend to.
And we know our pupils;
knew their parents and their
brothers and sisters; knew
the smell of their kitchen;
and knew, before they every
started to school, which of
them were likely to be poor
in arithmetic.
I have never claimed to be
an educational expert. I
doubt very much if anyone
can claim to be an
educational expert, at least
until there is some agree-
ment as to what we are
educating for. But I have
now taught high school and
college and university, and
that has thrown me into
contact with a lot of people
withdegrees in pedagogy
and sundry other
educational pretensions. But
I have yet to meet anyone
who can convince me that
the demise of the one -
roomed school was a cause
for rejoicing:
Heart
Answers
WHAT IS ANGINA?
Angina, or angina pectoris, is a re-
curring tightness or pain in the chest
experienced when the heart muscle
is not receiving an adequate blood
supply. Angina usually occurs when
the heart is called on to do more
work such as during exercise, after a
big meal, or when excited. Angina is
not a heart attack, but both condi-
tions have the same underlying
cause — hardening of the arteries. A
diet low in saturated fats and choles-
terol may help reduce the risk of
developing angina. Contact your
local Ontario Heart Foundation for
more information.
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