HomeMy WebLinkAboutThe Huron Expositor, 1938-08-26, Page 6at
F*
4,;
to#edin• 'say . that if l tail'�pe
,t
nsgeeted the importartne4inta
d,
lip Elie campaign' at Wa-
jai*jQt?, . ell'igtoan would, not have
hen hilp, But Napoleon himself
tealne nearer to the solution of his
xl Roat than any .subsequent commen-
Vitor, when the ,allegedly observed that
au army marcheie ou its stomach.
What has this to do with the pres-
ent ,shortage in the world's supply of
tin?
Merely this ---Napoleon needed some
method of preserving food for his sol-!
diers abroad, and his sailors at sea.
If the modern , Connectieut Yankee
could only have visited• his encamp-
ment -instead of washing his time im-
pressing King Arthur's Court, and if
he could have brought as his single
gift a tick Can, the whole picture of
modern European history might have
been changed. •
The Little Corporal offered 1,000
francs to any Frenchman who could
solve his "problem. But when the so-
lutdon was found by Nicolas Appert
in 1809, it was too late to help Na-
poleon. Still, it was' decades before
the time of Pasteur, who led natural
scientists in discovering the agents of
food decay. Appert's method of cook-
ing and preserv.}ng fruits and vege-
tables is still substantially followed in
modern practice.
While it was a Frenchman who dis-
covered early facts about food pre-
serving, it was an Englishman, Peter
Durand, who obtained a , patent in
1810 for making a "tin-plated canis-
ter," whence came the shorter name
-"tin can." Shortly thereafter Thos.
,"die.nsett emigrated to America from
PICOBAC
PIPE
TOBACCO
FOR 'A M i LD, COOL SMOKE
47'
ta'
14s
lout dipct narrated Le' for a ,.similar
patent in the4ljmitedeStates. It waa
Pigeojnholed inr 'W.as'hfiton for tea
year because. eveleyone' in authority
considered it a hoax.
In the past eentury, especially since
the 1.860's, tits cans' have risen in pop-
ularity until' 'even the ch'ildren'g ,hero
became none other than the Tin
Woodman, of "The Wizard of Oz," an
extravaganza in which Montgomery
and Stone used to cavort. Today the
manufacture of the "sanitary can"
developed by • Charles M: Ams, a
chemist, is centered around the Am-
ericakr and Continental Can Compan-
ies, whose factories supply the larg-
est percentage of the 10,000,000 such
containers used annually. But all
this is history.,,
Tin is in the news again -along
with undeclared' wars and rumors of
wars. Tin is the leading Far Eastern
mineral export and the greatest por-
tion of the world's supply comes from
the area between southeastern China
and Sumatra, including the western
edge of, Malay. Next in production
comes Bolivia, with England and Aus-
tralia tied as very.poor thirds. That
is why the Chaco dispute in South
America seriously affected the tin
market not many menthe ago, and
shifted th,e burden of supplying the
world market entirely upon Asia for
a time.
Now, as if the conflict in Asia were
not enough to oensider in figuring fu-
ture markets, experts' say that there
is barely enough tin left in known lo-
calities to supply the world's present
demands for ten years.
Our first thought might logically be
-let's save 'our old tin cans instead
of throwing them away? Alas, this
might be a good' idea if tin cans were
really tin. But it so happens that
each container is only about 2 per
cent. tin and 98 per cent. steel. Can-
isters of solid tin would in no time
at all cost as much as sterling sil-
ver,
Some cities have found it profitable
t0 ud044,11?' the eau . t Vertig the t
tin and then haling the, tinewt til'
both of which - .111, oto tali'!
Georgia, 1166 ]I ed, -4A , as a, four,--.
ddtien for.,110.'4ze tr 'u t refit miles. of
streets, a' roadways ben trade ' by
flatteeing the cans wit a five et,on
roller, pouring nand and gravel over
them and theem oiling- In about
month's the cans undergo oxidation,,
and form a &hard, firm' mass.
Notwithstanding America's con•:
gumption of, more than half !the
world's production, of tin, t7re value -uf
tin recoverymethods is comparatively
negligible. Following a , re-esitablish-
ment of peace in Asia, especially in
China, • vast new tin deposits could be
opened up, it is believed, to meet the
growing demand, and also to aid
China in its efforts to modernize its
political and economic structure.
In the early days, an expert tin-
smith could make as many as seven-
ty-five cans' a day. Now a single ma-
chine turns out 180,0(10 in the same
time. As late as 1861 canners were
still processing food by boiling the
cans for six hours. Isaac Solomon, a
Baltimore canner, added calcium chlo-
ride to the water and reduced the
boiling time from six hours to thirty
minutes. Next came the research of
Ams, who produced the present can
to replace "open tops" which had
their lids soldered' on.
Before going into the tin bath to
receive its plating, the initial product
is ordinary thin sheet steel, either
Bessemer or open-thearidr. Formerly
iron was used, but this practice has
long been discontinued- After being
annealed, the plates are scoured with^
sand and water and then pickled in
dilute sulphuric acid until clean and
bright. After thorough washing in
water and boiling in palm oil, they
are dipped into the molten tin bath.
The Romans knew and used tin,
calling it "stannum," whence origin-
ated the chemical symbol for tin, 'Su:
Being a. component of bronze, it was
known •several thousand years before
records of history began. This does
not mean, of course, that the ancients
ever saw pure tin.
Economic geologists find tin oc-
curring in close connection with
granite or acid eruptive rocks of the
same type, and to them such ore is
known as tinstone- It is commonly
uncovered in the form of rolled lumps
and grains in alluvial gravels. More
than five sixths of the world's produc-
Lo k At It
1 This Wa
�lr
74
t11114. 4;;7 Il'•i';i
•
• A retail store regards itself as being a public servant.
Therefore, it is wholly fitting that it should"'y to be -the
best and most eager 'servant possible. A retail rstoi 'l rhich
hides itself from those whom it wants to employ be-
comes under -employed, and so its sales decline.
• The public inclines in largest numbers toward those
stores which seek its attention and custom. It takes the
advertising store at its own valuation. It likes to do busi-
ness with those who manifest eagernessto serve it. It
likes to buy at those store which have to renew their
stocks frequently.
• Advertising is just communicating news and informa-
tion about one's shore and service. It is just a form of
talking. It is those who talk who are listened to. Silent
stores lose out to stores which carry on conversations_
in the form of newspaper advertisements -with those
whose custom they want.
• Any retailer who wants to get more customers --for
the replacement of customers who become lost to him and
for the expansion of his business -can surely get them by
making his store important in their eyes, and by putting
in his advertisements the kind of information which will
help buyers come to decisions.
• Our newspaper's advertising department is ever will-
ing to help retailers prepare the right kind of advertise-
ments --free assistance, of course.
t
1
•
U].ON tEXPSiTOR
„,,
Established 1860
.YAM, Publishers
4%4,7 c.,
'
f,Si yid
}
WF,
s".
,k •
7a
e Y;°
+I
7 ;•'9
I ki
.rr
1
COO*
AttaCks.
11110 1atbon-
OFTE$ START THIS WAY
Some.
oni people ane wha.t oto nOwn as ;
acid -makers. They. •can't help it-404.
often ,that' ax'L know it. The results
of an Eiden of acid may seem just like
ordinary .stomach trouble -- but they
can't be put right by ordinary stomach
remedies! Ekes; acid may be the
reason wby you wake up Slot, tour,
.bleary=eyed, bilious - mid the reason
why fierce purgatives only leave you in
the grip ora, weakening habit and the
same old symptoms.
But there's one thing that acid can't
face. That's the neutralizing power of
Vange Salts,' the alkaline remedy ,with
the natural mineral spa action. A tea-
spoonful in warm water surges through
your system just like the medicinal
spring water far away in England
where Vange Salts come from. Excess
acid is neutralized quickly, painlessly.
Your blood is purified of poisons. Your
sore stomach walls are soothed. And
that mass of hard, poisonous waste
matter lying in ,your intestines is
softened gently, a 4urally, .and passed
out of your body. Tien do you fed
good/ It's marvellous i But the most
marvellous thing is that Vange Salta
are only 60 cents a tint At your drug-
gist now -but if you're wise, on your
bathroom shelf tonight!
PreIt":17.4tei*St*
serving Pickles arc
tion is obtained' frorn: open pits. The
ore is broken- into small bit's by giant
stamp mills, until the mineral, crush-
ed small enough to pass through a
sieve with tholes only one -twentieth of
an inch in diameter, can then be put
through several washing processes
and finally emerge as black tin, con-
taining about 65 per cent. pure metal.
This "dressed"' ore is then smelted
with carbon and cast into bars. Bars,
in turn; are refined by liqu'ation and
boiling, accomplished by heating cau-
tiously' on an inclined hearth until
the relatively pure tin runs off, leav-
ing a skeleton ingot of impure metal
behind. The run-off is then "polled"
or stirred with the branch of a tree
to remove oxygen diffused through
the metal as an oxide: It is then lad-
led' into ingots again, this time pure
blue -white tin, the ladlings from the
top stratum being finest.
Commercially, pure tin is valued
for making chemical apparatus, evap-
orating basins, infusion pots, stills and
such things. As tin -foil, it finds favor
for wrapping ch000late or for silver-
ing mirrors- Inasmuch as tin doesn't
tarnish in the air and is unaffected by
„such things as vinegar, lemon and
lime juice, it is a favorite coating for
cooking vessels. As such it is placed
over a copper or steel base. Ito use
in pewter and bronze has been known
for centuries,
Wardle the commercial world is
thinking seriously on the. question of
how long the world's supply will last,
it must be remembered that tin is not
the only mineral that . may become
scarce.
Some one of these days there is
bound to be talk of where we •are
going to get copper for our boilers
and electrical apparatus', lead for
pipes and storage , batteries, silver,
manganese, vanadium, nickel, and a
host of other things.
Even the iron, which we use by
tons in modern engineering and build-
ing feats, cannot last -forever. It took
millions of years for untold decilllous
of microscopic organisms to swallow
enough dilute iron water in 'the
marshes about Lake Superior to con-
centrate it and leave it behind
their skeletons as 69 per cent. iron,
now mined at the rate of 50,000,000
to 6.0,000,000 tons a year.
About available petroleum and an-
thracite there is hardly reason for
concern, because there are 'many
sources of energy besides petroleum
and anthracite and many chemists.
Furthermore, the sun stillshines and
we allow billions of horsepower to fly
away as wasted heat units. Forests
can be planted and, when the time
Demes, the eun will be harnessed. But
where will new supplies of minerals
originate? -
Indications: are that, when such a
day comes, it will find the chemists
all at sea. Already they have talked
about mining gold from sea water.
Apparently there is much more gold
beneath the waves over which Span-
ish galleons sailed than they ever got
from the Incas.
Anti in Wilmington, North Carol-
ling, not so long ago, chemistry prov-
ed that much-needed bromide sup-
plies oould be profitably gleaned from
the waves. Appare ly, ever since
the world, began, ri ere have been
carrying minerals to the sea and
Davy 'Jones bas been locking' them up
in his 'chest- When the time is ripe
and the need great enough, natural
science will pick the lock --perhaps
with a can opener.
A lawyer being interrupted, said
"I will speak, sir, as long as I
please"
' "You have spoken longer than you
please," was the Opponent's retort.
•
"Will you give me sixpence to give
a cripple man, dad?"
"Where is he?"
"in the pay -box at the cinema."
•
Mother (doing a crossword puzzle) :
".'Give me the name of motor that
starts with "T'."
Father (fed up): "Don't be absurd,
my dear. .They all use gas."
•
The wife 'of an almost bankrupt
business man sai'd.•at breakfast: "Will
you mail this fetter for me, dear?,It's
to the furrier countermanding .'my or-
der
rder for that $10,000 sable�r'You'll be
sure to remember?" due a
The eyes of the harassed brininess'
man Jit up with joy. Be seized. a
skipping rope that lay with some dolls
and toys in. the corner, and going to
his wife sai'd': "Here, tie my right
hand "to, my left foot so 1 won't for-
get!"
•
M,P.-"tlentiemen', if this measure
goes thtrough, Parliament we will all
!Ye on •easy, erect,"
Old `>✓lettor: • "Aye, s'weepin' it!"
1 ..
1
e:: 14
1i$
Marmalade
1 Orange -
1 lemon'
1 grapefruit
12 cups water
12 cups sugar.
Cut fruit very find. Put water on.
Boil until stein is tender. Then add
sugar. Boil until it jells. -
A s ,piaioile,
• Odd 1- . cup salt„ ]hail eland over-
night. ??¢+a., i T'heantli•
,1,..teempoon + oje eleivrt
1 teaspoon ailaplce
t'eas19ou ;Inger
7% tom, cayenne Pieper
1 it. 'addle w'igte a PP -Ms
Stew s'lowl'y for 2.hours. Five'min-
u'tes 'befloiree 'Wring from lino add two
pounds of brown sugar and a hand-
ful of celery seed. Bottle co d
Did? Pickles
Wash good sized. Ctieumberrs . and,
put into jars with•plenty of dill. Then
make this, mixture:
3 quarts .water
1 quart Cider vinegar
1 cupful brown sugar
1 cupful salt.
Boil this ten minutes and pour ov-
er pickles and seal while hot. Let;
stand about 2 months' before using.
Copper Piddles
Twenty --five large cucumbers cut in
round slices like coppers. Cover with
salt water and let stand overnight.
Slice 1 dozen onions. in round slices
and salt overnight, Separately from
cucumbers. In the morning dra]a, put
on stove and bowl all together for 15
minetes with the following: -
2 .Cups& sugar
1 pint vinegar
, 2 teaspoons celery seed
2 teaspoons mustard
1 teaspoon .ginger
1 teaspoon turmeric.
Black Currants
10 cups black currants
10' cups water -
20 cups sugar.
Boil currants in 5 cups water, Boil
sugar in other ,5 cups. Skim. Then
mix and seal.
Rhubarb For Pies For Winter
Wash gems, pack with cut rhubarb.
Set under cold tap, let cold water run
over the gent till every air bubble dis-
appears. Put on rubber ring, glass
and steel ring and tighten. In win-
ter when you want to make your pies,
strain off the liquid, fill your pie shell
with rhubarb. Add ane small cup of
sugar and two, tableseoons flour to
the rhubarb. Bake as usual.
Grapefruit Marmalade
To every pound of fruit use three
cups water and five cups of sugar.
Cut fruit, remove pith and seeds,
squeeze juice, cut in pieces and put
through milneer. Put all in kettle, add
required amount of water, and let
stand over night. Next morning boil
for half an hour, let stand over an-
other night, then boil for two hours.
Add sugar and boil one nem- longer,
Dill Pickle
Largecucumbers
% gallon white wine vinegar
1n cup salt
1 cup of mustard'
1 cup of brown sugar (or more to
taste).
A few sprigs of dill and a few
grape vine leaves, a piece of alum,.
Put liquid ,in crock. Put cucum-
bers in as you Jaye them. Stir every,
day. Then they are ready to use in
three weeks'
Cucumber Relish
12 large'. cucumlers'
6 large onions
3 red peppers.
Put vegetables, through food chop-
per, add' 1 cup salt and let stand
overnight. Strain in morning.
Sauce:
1 quart vinegar,
4 teaspoons mustard'
4 tablespoons flour
4 cups wthite sugar
3 teaspoons celery seed
2 teaspoons turmeric.
Mix dry ingredients with one cup
of cold water, add to boiling vinegar
and when all boiling,''a,dd chopped
vegetables. Let boil 10 minutes,
, Heinz Relish
3 dozen green tomatoes
2 sweet green peppers
2 sweet red peppers
1 hot red pepper
6 medium sized onions
5 teaspoons salt
5 teaspoons 'curry. powder
6 teaspoons celery seed!
3 cups vinegar
6 cups white sugar.
Remove weeds from peppers. Put
onions and peppers •through chopper.
Wash tomatoes, put through chopper
and boil for 10 minutes or until cook-
ed thoroughly. Then drain off liquid,
add other ingredients. Boil twenty
minutes and bottle,
Aristocracy Pickle
1 quart large cucumbers (chopped
fine)
1 quart large onions (chopped fine)
1 quart cauliflower (chopped fine)
3 green and 3 red peppers (sweet)
1 quart small cucumbers (whole)
• 1 quart small onions (_thole).
Put chopped and whole in separate
dishes and cover with brine.
Cup salt to each dish over night.
Then drain. Mix:
in gallon' white wine vinegar
1/4 M. white mustard seed
1/4 ounce celery seed
3 lbs. brown sugar.
Put this over . pickle after draining
next morning and bring to a boil. Add
the foll'owin'g paste:
2-3 cup flour
'/4 ib. mustard
1/2 oz, turmeric.
Plum Butter
1 basket plums (6 qt.),
3 or 4 cups water.
Boil till' soft, then put through, a
sieve. Measure pulp, add equal quan=
tity sugar with 1 tablespoon ground
cinnamon. Boil rilowly 1 hour or un-
til thick,
Tomato Relish,
1 tin tomatoes'
2 apples
1 small cup sugar
2 large Spanish onions
1 cup vinegar
2 teaspoons salt
1 teaspoon mixed spice
1/4 teaspoon cayenne pepper.
Chop onions and apples very small,
Put all in saucepan and cook three-
quarters, of an hour.
• So simple, and one you can make
any time 'of the year. • -
Penny Pickle '
25 large cucumbers
12 large onions (cut the size of a
50 cent piece around -the cucumber
and same with .&rhe onion).
Put in a brine for 4 flour, then drain
this all off.
Mix --11h pints vinegar, 1 teaspoon
ginger, 1 oz. tt)raneric, 2 oz, mustard
seed, 2 lbs. brown sugar.
Let this. come to a boll and add
cucwm:ben and onions. Boil 5 min-
utes, Put in jars and seal.
Tomato Soup
1 peck ripe tomstoesi
(Peeled and sliced)
0.7
Ys
tt?.'•
qq,
uWe 01
Sliced Pickles
6 quarts thinly' , sliced ctacu abers,
medium size (do not peel)
12 medium sized onions, sliced ..,
2 large green sweet peppers, cut in
sanai1i pieces
Mix all together and put in alter-
nate layers in' salt. Let stand three
hours and drain. . Then take-
14 cup white mustard seed
2 'tablespoons .celery' seed
9 cups white sugar
3 heaping teaspoons turmeric
Stmall piece of alum (size 2 peas)
4 red not peppers, cut in small
pieces
2 quarts cider vinegar.
Let all beat up, but do not boil- Can
hot in jars or put in covered chock,
Corn Relish
12 cups corn kernels
1 am&all Cabbage
3 cups chopped celery
4 medium sized' onions
2 green peppers
8 cups vinegar
3 cups brown sugar
'4 cup flour
2 tablespoons salt
2 tablespoon's dry mustard
1 teaspoon cayenne
1 tablespoon turmeric.
Measure the cooked corn kernels,
which have been cut from the cob.
Shred the cabbage very finely and
add to the corn with the celery, chop-
ped onions and chopped peppers. Add
4 cups cider vinegar- Mix the sugar
with the flour, salt, mustard, cayenne
and the turmeric. Slowly stir in the
remaining 4 cups of vinegar. Combine
the mixtures and heat until boiling,
stirring frequently. Simmer 40 min-
utes stirring often to. prevent stick-
ing. Seal at once in sterilized jajrs,
using new 'rubber jar rings.
Note -When fresh Corn is out of
season, smaller quantities of this in-
teresting relish may be made by us-
ing the canned niblet-type corn,
dnaineds
Indian Relish
40 tomatoes•
8 onions
6 red peppers
Put through chopper and, add:
4 cups cider vinegar •
6 'cups white sugar
6 tablespoons salt
Cook until real thick,, then bottle.
Heavenly Jam
12 apples
12 pears,
2 lemons
12 peaches
4 oranges.
Cutup oranges and lemons. Cover
with eold water and let stand over-
night. In' the morning put on stove
aid 'boil until thick, then add the
applies, peaches and pears whiob'have
been finely chopped. Add pound for
pound o sugar and boil until it thick-
ens, 'Phis jam is delicious,
Fruit Chili Sauce
30 ripe tomatoes
6 ripe peaches,
6 ripe pears
4 onions
4 apples •
1 large bunch celery
5q worth spice (in bag)
1 quart vinegar
4 clips white sj}gar
2 tablespoons salt.
Boil all until right conteistency, a-
bout 3 hours, Sugar should be added
last half hour of boiling
Celery Relish.
1 quart cucumber (chop fine)
1 quart celery (chop fine)
1 quart onions (oboe fine)
3 teaspoons salt
5 cups• brown sugar
1 quart vinegar.
Boil together 10' }9iinutes. Mix in
aced vinegar, 1 teasialoon turmeric, 3
teaspoons mustard, 1 smail cup flour.
Add all this to veg'etabl'es and bring
to boil. If more vinegar is heeded,
Odd to it as you want it' Bottle while
hot.
• Green Tomato Sauce
1 peck green tomatoes
12 onions
2 cauliflowers
3 green peppers
1 bunch celery
S/4 cup salt.
'Cut fine. Leave in brine Overnight.
Drain and boil 15 indnixtes' dal 1 quart
vinegar and 2 (marts water. Drain
again. Make syrup of 1 quart vine-
gar, 2 )bio, ,g4"arintiated1 sugar, 2-3 cup
(Continued on ,Page 7)
4f;
1
lk
l'.
V114:100$ Gaul hOipli ion *capon
Relieves:that tu1ly feeling after
eating, Cleanses eteviees• between
teeth, too.... aesuresawcet'lrettlt.
Itirimpre aid to health!
Buy 'some' now!in coat
but bight benefits! Enjoy it after
every.neal--millions talo! csas
/ Every(Oc
Packet of
WILSON'S
FLY PADS,,.
\ WILL KILL MORE FLIES T!iAN i
,,SEVERAL` DOI1AFUSWORTH/
°'.,OFAHY OTHER FIY KILLtR/�
•
/
l Qc
WHY
PAY
MORE
Best of all fly killers.
Clean, quick, sure,,
cheap,. Ask your Drug•
gist, Grocer or General
Store.
THE WILSON FLY PAD
00.. HAMILTON, ONYL
Fall Fair Dates
Tillsonburg Aug. 30, 31 -Sept. 1
Toronto Aug. 26 -Sept, 10
Woodstock Aug- 25, 26, 27
Elmira Sept. 2-5
Fergus . , . Sept. 9, 10
Hepworth Sept. 8, 9
Kinmount Sept. 7, 8
Tavistock Sept. 9, 10
Chesley Sept. 13, 14
Clifeorn -. Sept. 16, 17
Com'b§r Sept. 16, 17
Hanover Sept. 15, 16
Kincardine Sept. 15, 16
Lion's Plead Sept. 14, 15
London (Western Fair) • .Sept. 12-17
Midland Sept. 15-17
Milverton Sept. 15, 16
New Hamburg Sept, 16, 17
Orangeville Sept- 16, 17
Marton Sept. 1,5, 16
Wilkeport . Sept. 15
Alliston Sept, 22, 23
AtwooSept., 23, 24
Dresden , Sept.. 19, 20, 21.
Exeter d Sept. 21, 22
Forest Sept. 20, 21
Galt Sept- 2/-24
Goderdeh Sept, 20, 21
Harrow Sept. 22-24
Lambeth Sept- 22
Listowel Sept. 21, 22
Meaford , - Sept, 22, 23
Mildmay ' Sept, 20, 21
Merlin Sept. , 2
Mount Forest Sept. 21 22, 22 3
Neustadt Sept, 23, 24
Norwich Sept. 20, 21
Paris Sept- 20, 21
Sarnia Sept. 22-24
Seaforth Sept 22,-23
Shedden Sept. 21
Shelburne Sept, 22, 23
Springfield Sept. 21, 22
Stratford Sept, 19-21
Acton Sept. '
Ailsa Craig Sept, 2220,, 2321
Thorndale Sept. 21
Tiverton Sept. 22, 23
Arthur Sept. 23, 30 ,
Aylmer t- Sept. 26 28
Ayton Sept- 29, 30
Bayfield Sept. 28, 29
Belmont • Sept. 29
Brussels Sept. 29, 30
Burford • Sept- 27, 28
Caledonia Sept, 20, 30, Oct. 1
Dept. 27, 28
Drormraytonbo Sept- 27, 28
S
Florence .. Sept. 28, 29
Fordwich Sept. 30, Oct. 1
Glencoe Sept. 27, 28
Grand Valley Sept. 30, Oct. 1
Harriston Sept- '29, 30
Holstein Sept, 29, 30
Ilderton Sept, 23
Ingersoll Sept. 29, 39
Jarvis p, ,
Kilsyth Sept.Set2828, 2928
Kirkton Sept. 29, 30
Langton Oct.t. 1
Leamington Sept. ' Oc
Lucknow Sept.26 29, 381
Mitchell Sept. 27, 28
Muncey Sept. 28
Paisley Sept. 27, 28
Palmerston Sept. 27, 28
Parkhill Sept. 30
Port Elgin Sept, 29, 30
Ripley Sept. 27, 28
Rodney Sept, 26, 27
Strath,roy Sept. 29, 30, Oct. 1.
Thedford Sept, 27, 28
Wallacetown Sept. 29, 30
Welland Sept, 27-29
Windham Centre Sept. ,27
Wyoming Sept "28,4
Zul'ieh Sept, 26,,'27
Zephyr • Sept- 27
Aberfoyle Oct. ., 5
Alvinston Oct- 6, 7
Brigden Oct. 4
Chatsworti�_ Oct. 6, 7
Dorchestelr o Oct- 6
Dungannon Oet 8 Oct- 6, 7
E.
Emb
Oct.--1O 6
Erin:
Fairground Oct. 4
Highgate Oct_et. 7, 79 g
Melrn O
Moubount Brydgese - Oct, 4
Cr' if County (Sinacoe) , ..Oct. 3t - 6
'wen Sound Oct- 1-4
dwn
StRi, getoMarys
Saugeen Ind4a l
Tara
Oct. 4 -6
Oct. 6, 7
Oct. 3, 4
Oct. 6, 6
Teeswater Odt- 4, 5
OOhs•weken Oct. 11-1$
Underwood•Oct. 11.
M.oraviantown,. (Indian) ...:Oct, 18-21
International PIowing Match and
Farre. Machinery • Demonstra
tion, Minesing, near Barrie
October 11, 12, 13, 14.
fLtt,4;y
fl
1
■