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HomeMy WebLinkAboutThe Wingham Advance-Times, 1985-11-06, Page 27ti RTFRITIS Backyard Gardener is Ontanos most senous chronic health problem It alfects more than 11 million people in the province and costs millions of dollars to research, treat and control Contact the Ontario Division of The Arthntis Society Tor inlormation about how you can bang an end to this tragic disease soy Arthritis Society 020 Yonge Street, Suite 420 Toronto, Ontano M4W 317 :IiIIIIIIIIIIIIIIIIIjNIIII! IIIIIIIIIIIIIIIIIIILIII t ilpllllllllll IIIIIPIKr;�;;,'ltl!Ilnlnum ljil�Illllll IIjljllllllllll!Il!N!II!I►ilj!Il!l i Mijllilllllllli1111111111hl. r• 1 111 22 Church St. W. Elmira 669-1281 Mon. Tues. Wed. Sat. 8:30 - 6:00 Thurs. Fri. 8:30 - 9:00 SEARS LAST TIME THIS OFFER AVAILABLE FOR CHRISTMAS GIFT GIVING! with Gift Portraits Iron Seats Portrait Studio (frames not included) fFrMMAS r15�5 -J- By Patrick Denton Last week we took a little serendipity tour through the beautiful world of the 'amaryllis, and now it's time to get down to business and plant the bulbs. For Christmas blooms, amaryllis bulbs should be planted no later than the first week off November. Though the exact pot -to -bloom time period can vary a little with conditions and the bulb it- self, that's the safest timing if you're really keen on hav- ing those gorgeous blooms as part of your Christmas decor. Let's see what we need to get started. Of course we'll have to have the bulb, the biggest one possible for more than one flower stalk. Its pot should be a fairly tight fit for the amaryllis thrives best in cramped quarters and should be given a pot only 2 inches wider than the bulb it- self. The pot should be scrupulously clean, and it must have drainage holes. Use your favorite com- mercial, sterilized potting soil for your amaryllis bulb. If it happens to be on the heavy side, lighten and aerate with just a little damp peat and perlite and mix in about a teaspoon of bone meal per pot. To keep the soil from drift- ing out the pot's drainage holes, cover them with some 20 -piece portrait collection 2-8x10s, 3-5x7s, 15 wallets* 1495 includes 95a deposit At Sears, no appointment is ever necessary to get quality photographic portraits. We welcome adults and family groups. Each additional subject is only 95C. POSES OUR SELECTION, These attractive options available in addition to this offer: Christmas Background, White Background, Black Background and Double Feature Portraits. Also available: Instant Passport Photos. Approximate sizes. PORTRAITS TAKEN THRU NOVEMBER 16. Studios located in most Iarger,Sears retail stores. Check your local store. for days and hours of studio operation. Use your Sears Credit card! SEARS Sears your money's worth...and more NOTICE! K -CAR VALUE EVEN BETTER WITH GOLD KEY LEASING! from —4986 PLYMOUTH - K - RELIANT - 2 DOOR PLANT WITH PIZZAZZ—Each stem of the exotic Dutch amaryllis bears three to five flowers. The bulbs can be purchased loose, pre -potted or in packages that contain the pot, saucer, drainage material and soil. clean pebbles or pieces o broken crockery. Then plac a shallow layer of soil at th bottom of the pot. Whether you are planting newly purchased bulb, or re potting an old 'one whose soi is depleted, it's a good ide first tolook it over well and cut off cleanly any broken o damaged root pieces. To plant the bulb, I firs build a little cone of dampen ed soil in the middle of the pot, then position the bulb so that the roots fall down even- ly around it. At the same time I make sure that the bulbis held in such a way that it will end up with at least one-third of its length above /the eventual soil line. Once the bulb is position- ed; it's just'. a 'chatter of sprinkling more soil over and around the roots, shak- ing the bulb gently now and then so thatall the spaces under the bulb are filled. Be- fore the ro-ots are covered though, it's a good idea to in- sert a long, thin 'stake while you can still see to go in be - ween the .roots. Though a take is not always, neces- ary for amaryllis, it doesn't urt to have one already laced in case you need it. Firm the last addition of oil gently around the bulb. Then stand the pot in a sink nd water it well with just lightly warm water. Wait ntil all excess water has rained out the bottom, then lace the pot on a saucer in a arm spot. f Bottom heat of about 70 F e is ideal to start off these e tropical bulbs, while ideally the room temperature a should be just a little on the cool side. But don't worry if 1 you don't have these exact a conditions. 'The bulbs will grow and bloom well just at ✓ normally 'warm room temperatures around 70 F. t .Light not a key factor at this stage,except that the potted bulbs should not be in direct sun. Until the flower stalk ap- pears and begins its growth, any watering should be done with caution. For two weeks hardly any water should be given at all. This is because newly formed roots are soft and fragile, and can ,easily rot in soggy conditions. Give just a little lukewarm water when the top of the soil has become quite dry. Once ,the flower stalk ap- pears, watering can be step- ped up and the plant moved to a location where it will re- ceive several hours of sun- light each day. Turn the pot daily to keep the stalk grow- ing straight. A very light dose of fertilizer for flower- ing houseplants at a quarter strength may be given each week from the time the bulb starts into growth' right through midsummer. When the flowers have opened-, move them out of - direct sunlight and into as. cool a spot as possible to keep them fresh and to pro- long their life. s s y P s a s u w per month LISTOWEL CHRYSLER'S * Monthly payment based on 48 months Gold Key Program. 100,000 km. free driving. Freight, licence fee and Ontario sales tax not included. 1• LEASES :.CARS! _ _. 44111. Plymouth Dodge Trucks I('11RYShER� 754 Main St. E., Listowel 291-4350 Open Daily till 9 p.m. Sat. till 5 p.m. Mainstream Canada Good news Times over By Tony Carlson Good news is a rare com- modity these days. Tempests man-made and natural are wreaking havoc maaor anarilmor around the globe and at home. But the latestfrom the small business sector should give us all a glimpse of the silver lining inside autumn's clouds. The news is that indepen- dent firms across the country created 250,000 jobs in the first six months of the year. That's new jobs that didn't exist in 1984, as identi- fied in a survey by the Ca- nandian Federation of Inde- pendent Business. And what's more, these same independent business owners predict they'll add another ...170,(Idfo..._.people- their payrolls before the calendar clicks over into 1986. True, the last figure is just a prediction, but the business people exceeded 'their own ' forecasts of last January by nearly 50,000 jobs in this latest survey. It all adds up to confidence in the future. optimism that ' this country has truly turned the corner out of the 1982 recession. It's a confidence that can be found in other data from the CFIB poll. Forty-two per cent of firms plan to increase capital investmen the last___ -nt i half of this year, and 41 per cent• see more working capital in their futures. That's up from 25 per cent in May, 1984 and 33 per cent just last January. Provincially, Alberta (at 9.1 per cent) and Quebec (at 8.2 per cent) registered the greatest job gains, with Manitoba (7.6), Ontario (7.0) and Nova Scotia (6.9) follow- ing. British Columbia (4.4) and Saskatchewan (2,0) trailed the national average of 6.8 per cent. As for the next few mon- ths, again Alberta and Que- _bec__smalt _business --sectors- _- ,. predict the most job creation — at 7.2 and 6.0 per cent re- spectively. Job prospects are least at- tractive in New Brunswick and Manitoba where gmw-fh is expocted to be 1.5 and 1,2 per cent, Much of this buoyancy comes from measures in the spring federal budget, especially the proposal to grant every Canadian a $500,000 exemption on Crossroads -Noy, 0 —page 7A microwave maeic The outspoken onion By Desiree Vivea Zesty onions play an im- portant flavoring role in most of the world's cuisines. Sure, there are a few faint souls here and there for whom the pungent bulb is a bit too powerful. They can keep their timid and.. -onion - less spaghetti sauce en- chiladas, hamburgers and salads -r- but give me onions anytime! The onion is one of .the more "outspoken" ,members off the lily family. The onion's "punch" comes from a volatile oil that is rich in sul- fur compounds. (This is what makes your eyes sting when you cut into the'bulb. ) To sweeten breath after an onion fest, chew a bit off raw parsley, or try a quick gargle with your favorite mouth- wash. If an oniony odor lingers on your fingers after chopping, rub hands with lemon juice or vinegar, then wash with soap and water. Onions should be stored in a cool, dark, dry place, where they will keep for at least one month. If you need only a little, cut off a slice without peeling the whole onion. Seal the cut edge with plastic wrap and refrigerate. The skin will help preserve freshness. Cooked onions will keep in the fridge for up to four days. Onions are low in sodium and calories (only 45 to a whole cupful!), and they provide goodly amounts of calcium, potassium and vitamins A and C. Like all other vegetables, they microwave beautifully,.. so if yours is an onion-lovin' fam- capital gains tax. Because of that one measure, which is not even in effect yet, 55 per cent of the owners surveyed said they would likely ex- pand their firms. A further 25 per cent said they would probably invest in another private business and about one in six believed they would buy another business. Talk about unleashing the power of the private sector. "These results support our belief that the prospect of capital gains tax assessment thwarted expansion of existing entrepreneurial activity in the past for many small businesses," says CFIB President John Bul- loch. "To make matters worse, that caused a loss to the economy of many poten- tial new jobs." Speaking toeconomy,ICS nere ti gtthat during the period covered by this survey, the unemploy- ment rate in Canada dropped from 11.2 per cent to 10.4 per cent. That's no coincidence when small business is taking .on a quarter million new workers, creating 250,000 new jobs, each of which is, in •its own little way, a good -news story. • ily, the following recipes are sure to please. STUFFED ONIONS SUPREME 6 large yellow onions 1'4 cup water 12 lb. lean ground beef, crum bled 1 cup shredded cheddar cheese 2 tbsps. minced fresh parsley '-4 tsp. oregano '/4 tsp. garlic salt 1,4 tsp. pepper '4 cup fine dry bread crumbs 2 tbsps. butter or margarine, melted Paprika Peel onions carefully, trimming 1/2 -inch off sprout ends. Trim root end just enough so that onions will sit flat. Arrange whole onions, root end down, in 13x9x2-inch glass baking dish. Pour wa- ter over onions and cover dish loosely with wax paper. Microwave on high (100 per cent power) 12 to 15 minutes, until onions are tender -crisp. Pop centers out of onions, then scoop out onions to leave '/2 -inch shell. Set onion shells aside. Chop remaining onion and combine with crumbled ground beef in 1 -quart glass casserole. Microwave, un- covered, 5 to 6 minutes on high, twice stirring, until meat is no longer pink. Drain off fat. Stir in parsley, cheese, oregano, garlic salt and pep- per, blending well. Stuff mixture into onion shells. In small bowl, combine'' bread crumbs and melted butter. Sprinkle buttered • crumbs evenly over stuffed onions, then dust each lightly with paprika. Cover loosely with wax paper and microwave on` high 6 to 8 minutes until fil- ling is heated through. Let stand, covered, 3 minutes before serving. Serves 3 or 6. FRENCH ONION SOUP 3 tbsps. butter or margarine 3 medium onions, thinly sliced 6 cups beef broth, or 6 beef bouillon cubes dissolved in 6 cups hot water Dash garlic powder 6-8 thick slices French bread, toasted and butter- ed 1 cup shredded Swiss cheese '4 cup grated Parmesan cheese Combine butter and onions in 3 -quart casserole. Cover and microwave on high (100 per cent power) 8 to 10 minutes, until onions are tender and transparent stir- ring twice. Stir in broth and dash of garlic powder. Cover and microwave 8 to 10 minutes 'on high, stirring after , 5 minutes. Ladle soup into individual serving bowls. Place 1 slice conventionally toasted French bread in each bowl. Sprinkle Swiss cheese over bread, top them with a little grated Parmesan. Microwave 2 or 3 bowls at a time on high setting for about 2 minutes, until cheese is melted and soup piping hot. Serve immediately. Serves 6 to 8. HONEY -GLAZED ONIONS 8 medium' onions 12 cup honey 2 tbsps. butter or margarine, melted. 1 tbsp. dry white wine Peel onions carefully and trim off ends. Arrange whole onions in 1 -quart glass casse- role. Cover and microwave on high (100 per cent power) 7 to 8 minutes, until almost tender, rearranging onions after 4 minutes. Drain. Combine honey,' melted butter and wine; pour over onions. Microwave, covered, 4 minutes, basting onions with glaze after 2 minutes. Let stand, covered, 3 minutes before serving. Serves 4 or 8. Need a food dryer? MAKE ONE FROM AN OLD REFRIGERATOR In older models, remove icebox which will leave a ventilation hole in back wall. Cover the -hole with. a screen. Put a portable Tight inside the bottom of . refrigerator to provide heat. You can also put in a small portable fan for air flow. Make wood frames so they fit on original shelf supporters. Stretch cheese cloth over each frame. TO USE: Cut your fruits and vegetables thin and place on cheese cloth shelves. 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