HomeMy WebLinkAboutZurich Citizens News, 1958-11-12, Page 12ZURICH Citizens NEWS WEDNESDAY ,NOVEMBER 12, 1958
Coming Events
Parents! The next immunization
clinic for Zurich and district pre-
school children will be held at
the Township Hall, on November
21st from 11,00-11.30 a.m. This is
the third in a current series of
clinics with protection available
against diphtheria, whooping
cough, tetanus, smallpox and polio.
44b
o--
Y u
airy D1s1VI®n
Explains Different
r, nds of Cheese
Many people are unsure of the
meaning of the terms "Cheddar
cheese" and "processed cheese"
when they see them advertised
as such. Marvin E. Beach, Dairy
Division, Kemptville Agricultural
School, advises that unprocessed
or natural Cheddar cheese is the
large, cylindrical cheese commonly
made at most Ontario cheese fact-
ories. This may be either colored
or white and may be aged a few
weeks or up to more than two
years—being sold as mild, med-
ium or well aged.
Possibly less than half the nat-
ural Cheddar cheese is consumed
as such, however, much of it be-
ing sold as processed, or as the
packages describe it, "pasteurized,
blended", cheese.
Processing consists of taking
cheese of different ages and dif-
ferent degrees of flavor intensity,
grinding and blending them to-
gether, adding some additional
dairy ingredients such as milk or
whey solids, as well as a small
amount of an emulsifying salt,
then heating to about 160°F. It is
then fed to automatic packaging
machines which put it up in rect-
angular packages, glass jars, or
packages of slices.
The p u r pose for which the
cheese is to be used largely deter-
mines the type purchased — to go
with apple pie or to make macar-
oni and cheese, for example, nat-
ural Cheddar cheese would be
bought; for making- hamburgers
or some types of cheese sauce, pro-
cessed cheese might be more con-
venient.
There are several forms of pro-
cessed Cheddar cheese, but one
may also purchase processed
Swiss, processed brick, processed
cream cheese, as well as other
kinds, both domestic and import-
ed.
Whatever kind of cheese is
bought, it is all good food and a
tasty, economical source of milk
proteins, minerals, and Vitamin A.
Eat it often!
0
(OTT 3) CORNWALL, ONT., AERIAL VIEW — Here is an aerial photograph of the tailrace side of the
adjoiningpowerhouses at the St, Lawrence Power Project. Visible is the crowd of some 2,000 persons which today
witnessed the official' opening of the project. The opening ceremony took place at a spot straddling the international
boundary between New York State and Ontario.
Ont. Safety League
Stresses Caution
On Our Highways
Man has devoleped the tech-
nology of communications to a
point that almost passes belief.
News from the farthest corners
of the earth is relayed to our
ears or eyes within minutes. Even
while driving, the car radio links
us with the world outside. We
can be kept informed of the prog-
ress of momentous elections: we
know about a ball being hit, hund-
reds of miles away, while it is
still in the air; the romantic de-
cisions of film stars are rushed
to us almost as soon as the syn-
dicated gossips can get to a tele-
phone.
Even with the car -borne mir-
acles of today in the field of com-
munications, some matters remain
an impenetrable mystery to us.
One of them often is, what the
driver ahead intends to do at the
next intersection.
A man in a moving car is vul-
nerable at all times, the Ontario
Safety League points out. On
crowded highways no one is ever
more than a second or two away
from a potential crash. Disaster
can zoom into the picture at any
moment, from front, rear or sides.
(CP Wirephoto) 1958 (Ontario,. Hydro)
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