HomeMy WebLinkAboutThe Huron Expositor, 1949-11-11, Page 7p r:
li
tea Glarabelle 10110144, 4p.ot
;Iautpptead stliciput trtirse
Wratf folge; General 40044, +dtedi
Oet' *'"day" nilgai at iJuries suffered
} a netor ear accl(ent lralf".a mile.
�- 'est of Seafortsh ail out-toidnight
Vriday, The death occurred in.
Seeit Memorial "•Iieelital here,
where Miss McMillan .fiat been.
taken after a,big' 1939 model ear,
Xjepoxt�e rivap, 'by Fist, Cladet Ivan;
Pfunter var; Qliziton R.C. i:F. $t4 -
.
Went •Oirt of "control and, turn-
ed. over.
Fit, •Cadet Hunter-Duvar, whose
home is, In Eexter, was charged
with dao erous driving •before a
Pstiice of he ,peace in that taivn
Saturday afternoon. He was re-
leased fin $3,000 bail.
The Iarge car was reported to
..• be a total loss.,
Dr. E. A. McMaster, of 'Seaforth;
" coroner, said Sunday night an in-
quest will not be held. A Pest mor-
tem examination revealed that ,Miss
McMillan died of a fractured skull.
Y Other passengers in the ' car who
were detained , 2,t the hospital for
observation were Marilyn Riches,
1,9, 14 West Gore. St., and Peggy
Whiteman, 20, 269 Mornington St.,
both Stratford student nurses; H.
M. Buechler, 25, of R.C.A.F., Sta-
tion at Clinton, and L.A.C. Broad, -
A drat! Photo courtesy
IV DRY(53
DEN DRYDEN - SIOUX LOOKOUT
For the ardent fisherman, this is the
centre of some terrific muskie country.
Here, "Canada's heavyweight fighting
fish" will give you the battle of a lifetime,
in Ontario's newest sportland. By train,
Dryden is a two days' journey from the
Southern Ontario areas. Air -taxi service
too, from Parry Sound. Write the Board
of Trade, . Dryden, Ontario, for par-
ticulars. And remember, vaeationists
frc.- the U.S. are our guests. -
LETS MAKE THEM
WANT TO COME BACK!
D YIOr
thetas Clare 'McMillan, nurse -
in -training at Stratford gener-
al Hospital, who was killed in
an 'automobile accident about
one-half mile west of Seaforth
Friday night.
bent, 20, of R.C.A.F. Station, Cen-
tralia. All five were later releas-
ed.
Another passenger in the car,
Miss Barbara Sproat, daughter of
Dr. and Mrs. W. C. Sproat, 160
Mornington St., Stratford, also in-
jured in the mishap, was released
from the hospital at Seaforth on
Saturday afternoon. She is a third -
year student at the University of
Western Ontario.
Two other Stratford nurses and
two airmen, one from Clinton and
the second from Centralia, were
passengers in the car when the
accident occurred.
Miss McMillan, a daughter of
Mr. and Mrs. Lorne McMillan, lot
23, concession 9, North Easthope,
was born at the home of her par-
ents on August 18, 1927. She at-
tended Hampstead public school
and Stratford. Collegiate Institute,
and had been in training at the
Stratford General Hospital for
about 16 months.
Surviving besides her parents
are a sister, Miss Aletha McMillan,
a teacher in Ottawa, anda brother,
Donald, 17, a pupil at Stratford
Collegiate Institute.
Try Huron Expositor Want
Ads. Phone 41, Seaforth.
Upholstering
Chesterfields and
Occasional Chairs
Repaired and
Recovered
Factory Guarantee
Free Pick-up and Delivery
Stratford
Upholstering Co.
42 Brunswick St., Stratford
For further information
enquire at
Box's Furniture Store
SEAFORTH
Your Business Directory
MEDICAL
SEAFORTH CLINIC
E. A. McMASTER, B.A., M.D.
I Internist
P. L. BRADY, M.D.
Surgeon
Office Hours: 1 p.m. to 5 p.m.,
daily, except Wednesday and Sun-
day.
EVENINGS:. Tuesday, Thursday
and Saturday only, 7-9 p.m.
Appointments made in advance
are desirable.
JOHN A. GORWILL, B.A., M.D.
Physician and Surgeon
IN DR. H. H. ROSS' OFFICE
Phones: Office 5-W; Res. 6-J
Seaforth
DR. M. W. STAPLETON
DR. ROSS HOWSON
Physicians and Surgeons
Phone 90 Seaforth
DR. F. J. R. FORSTER
Eye, Ear, Nose and Throat
Graduate in Medicine, University
of Toronto.
Late assistant New York Opthal-
mei and Aural Institute, Moore -
field's Eye and Golden Square
Throat Hospital, London, Eng. At
COMMERCIAL HOTEL, Seaforth.
Next visit, September 21st.
53 Waterloo St. South, Stratford.
JOHN C. GODDARD, M.D.
Physician and Surgeon
'Phone 110 - Hensail
C.N.R. TIME TABLE
GOING EAST
(Morning)
Op'derich (leave) '
ilikiforth
Stratford (arrive)
(Aftern'odn)
Ooderioh (leave)
Aeaforth
Stratford (arrive)
,GOING WEST
(Warning) A,MY
litratford (leave) ... , ... 16.46
Seaforth' 11,86
Ooderich (arrive) 12,20
(Afternoon) P.M':,
tltr £fo * 4;le44) . - 9:35
5.40
6.20
7.16
P.M.
3.00
3,46
4.40
pseit • h . -b¢�I-O21
tiodewiek (ars to ,.. 0,,o0j�
LEGAL
McCONNELL & HAYS
Barristers, Solicitors, Etc.
PATRICK D. MCCONNELL
H. GLENN HAYS
County Crown Attorney
SEAFORTH, ONT,
Telephone 174
A. W. SILLERY
Barrister, Solicitor, Etc.
Phone 173, Seaforth
•SEAFORTH - ONTARIO
OPTOMETRIST
M. ROSS SAVAUGE
Optometrist
Eyes examined and glasses fit-
ted. Oculists' prescriptions accur-
ately filled. !Phone 194, Evenings
120, Seaforth.
VETERINARY
J. O. TURNBULL, D.V.M., V.S.
Main Street - Seaforth
PHONE 105
AUCTIONEERS
HAROLD JACKSON'
Specialist in Farm and House-
hold Sales.
Licensed in Huron and Perth
Counties- Prices reasonable; sat-
isfaction guaranteed.
For information, etc., write or
phone HAROLD JACKSON, 14 on
'661, Seaforth; R.R. 4, Seaforth.
"Not even Mommy or Daddy can use plates like these," ex-
claimed the youngsters shown here as they examined the new
children's chinaware sets that are 'haw being introduced in din-
ing car service of Canadian -National Railways. Designed by the
C.N.R., the sets' are white and jonquil yellow in color and dec-
orated with figures of children and animals. To encourage the
children to eat all their food, the pictures are on the inside bot-
tom of the plates. A set includes a fruit saucer, bread plate,
soup bowl, baby's deep plate, mug, spoon and a dinner plate.
Witheach set there is a special baby bib andichildren's menu.
EDWARD W. ELLIOTT
Licensed Auctioneer
Cor'tespon$elice pt'omptly answer-
ed, Immediate arrangements can
tie made for bale dates by phoning
203, Clinton. Charges moderate and
satisfaction guaranteed.
JOSEPH LY RYAN
Specialist in farm, stook and im"
piements and household effects.
Satisfaction. 'guaranteed", Lioensed
in Aaron and, l'erth Counties,
Por Iparti,,cul'ai•s cilli open 'dates;
Write or lbhone 106tistt L, I't:,'3tL N,
PhOire 40 a" 6,
Ykitbliin. 4217x52
THE
IRING
BOWL
By ANNE ALLAN
Hydro Home Economist
Ttie�Question Box
Mrs. T. C. asks for the following
recipe:
Hello Homemakers! A bowl of
fragrant soup is .a meal in itself -
the kind of a meal you need on a
brisk day. Lots of crackers and
cheese beside the soup tureen are
the best table companions. With a
high seasoned main course you
can prepare a "smooth" dessert,
such as rice ,pudding, custard, ap-
ple dumpling or upside down cake.
The best homemade soup is al-
ways the product of an over -night
simmering stock pot. The :flavor-
ful brew is• "a combination of meat
bones ('beef shank), leftover gravy,
vegetables and herbs. The stock is
strained then the soup quickly
prepared by adding fresh vege-
tables (grated, or cubed), cooked
meat or chicken and the final dash
of seasoning.
Creamed • soups may be prepared
with a milk sauce base. The fav-
orite, cream of tomato, will never
curdle when the tomato is stirred
into white sauce and it is best to
use the- same method in all cream
soups. Quickly prepared soup may
be a combination of canned soups
or canned broth, if you have no,
s tock.
Oyster Chowder
Simmer 2 dozen small oysters in
4 cups hot water. Remove scum.
Strain broth. Chop oysters fine.
Add 1/4 cup chopped, crisp cooked
bacon, 1 tablespoon chopped cel-
ery, 1/2 teaspoon Worcestershire
sauce, 2 teaspoons lemon juice, 2
teaspoons salt and some pepper.
Combine with oyster liquor. Make
a paste' with 2 tablespoons flour
and 2 tablespoons 'butter or mar-
garine. Add the soup gradually.
Blend carefully and cook gently
just until thickened. Makes 5 cups.
Potato Soup
Use 4 left -over baked potatoes.
Cut in half and• quickly scrape out
all the mealy potato into a kettle.
Mash potatoes coarsely with a
fork. Add 3 curs rich homemade
chicken broth or 3 cup strained
canned chicken soup cheated with
one cup cream. Season with salt
and pepper and pour into hot soup'
tureen. A sprinkling of chives and
crumbled crisp bacon on top adds
much to the flavor and appearance
of this easy to make but very good
soup. Makes 1% quarts.
Canadian Pea Soup
Wash and soak overnight one
pound dried yellow whole or split
peas. Drain them next morning
and place in soup kettle with %
pound salt pork, 1 tablespoon salt,
2% quarts water, lite teaspoon
peppert 1 tablespoon parsley, 1/2
teaspoon savory, or % bay leaf
crushed, and 3 onions, chopped
fine Simmer gently for about 3
hours until the peas are soft. and
mushy. Season to taste and serve
with crisp croutons. Makes two
quarts. If' you'd like to try a dif-
ferent seasoning for pea soup, use
ye teaspoon nutmeg instead of the
savory or bay leaf. A crushed
clove of garlic may be added with
the onion.
Pot Pourri Fish Soup
Wash and cut %4 pound fish
fillets into small pieces. Add 2%
cups boiling water, 2 teaspoons
salt, 14 teaspoon pepper, 1 bay
leaf, crushed, •4 cloves, 2 onions,
minced' fine, 2 cups canned, toma-
toes (the solid portion broken up
with a fork), a pinch of thyme, a
pinch of marporam. Cover and
simmer % hour, Then add "a six -
ounce can lobster, or an 8 -ounce
can shimp, veined. Heat together
but do not boil. Taste 'and re -
season, if necessary- Serve in
deep bowls. Makes 7 cups.
Chicken Chow Mein
1 cup sliced celery
1 cup sliced onion
1 tablespoon fat
1 cup sliced Chinese cabbage
1 can Chinese rice
1 tablespoon margarine -
1 package shoe string potatoes.
or chow mein noodles
1 cup chicken broth or water
1 bovril cube
Salt and 'pepper
1/4 lb. mushrooms (fresh or
canned)
1 cup left -over chicken
1, teablespoon cornstarch.
Cook celery and onion .in fat for
five minutes. Add 'C'hinese cab-
bage and cook two minutes long-
er. Add rice and chicken. Make
a paste of cornstarch and, 'a little
broth, then add paste and broth,
bovril cube, and seasonings. Top
with mushrooms which have been
sauteed in margarine. Serve over
noodles or shoe string potatoes.
Serves four.
Mrs. G. M. asks: Can you store
or can kale in the same way as
spinach?
Answer: Yes, although if the
vegetable has "been growing all
summer it may have a strong flav-
or at this time of year. Use only
small, tender leaves. 0
Mrs. N. H. asks for fhe quanti-
ties of apples and onions to be
used together in a casserole dish
to serve with meat.
Answer:
Apple and Onion Scallop
1 pound of apples
Flour (about % cup)
% teaspoon salt
1 opnd of onions
2 tablespoohs sugar
• % cup hot water
4 slices bacon (diced).
Peel and cut in slices the ap-
ples and the onions, then arrange
in alternate layers in 'a greased
baking dish, sprinkling each layer
with flour and diced •bacon. Add
the sugar and salt to the hot wa-
ter, stir until dissolved and pour
over the mixture in the baking
dish, allowing it to penetrate to
the bottom of the dish.Cover and
•.
bake in an oven 350 degrees for
45- minutes. . Especially good with
goose, duck, sausage, cr cold sliced
tenderloin.
Anne Allan invites you to wr.re
to her 'c/o The Huron Expositor.
Send in your suggestions en home-
making problems and watch this
column for replies,
•
"Grattan Volo," an 8 -
year old , brown gelding,
owned by L. O. Charles-
worth, of Sarnia, and for-
merly of Seaforth, won
the $10,000.00 Northville
Driving Club Trot. Mr.
Charlesworth, second from
the right inthe top photo,
is seen receiving his tro,
phy from Dr. L. W. Snow,
President of Northville
Downs. The racehorse
owner is well known in
this district, having been
associated with racing en-
thusiasts for many years.
This win boosted Grattan
Vote's earnings to over
the $11,000 mark for 1943.
The bottom photo shows
"Worthy` Elbis" winner of
the first heat of the
Driving Club's elimination
dash.
NORTHVILLE TROT WINNERS
inattttihilol{i$aitzVleTaepd$4uuatQrctmd ' er#is"Rs, rr. optpnokuedoz>e,srnrlGsys�atiepner ai�'siYijnUhttz
�oeoQ tdn't r(0,atk
rakoc Wli10
.try iev,f
Jepartmput, Outarlq gg 1-
tura) College CTue1ph. "hni
turIreys for maFket is cozlt;tYie
by teedrng, sex, -strain, and Variety)
of the birds. Geld weather aloin
aids in fattening 'turlteys. by pro-
viding an environrnent, -which stim-
ulates the birds natural inetimets
to prepare itself for winter. ..
Feeding birds. to )rut ox the de-
sired finish is carried out in either
of two ways; by feeding :e fatten-
ing ration only for two to three
weeks'. prior to marketing or allow,
Mg the 'birds free choioe of grow-
ing mash and a grain mixture,,, in
separate hoppers until killing time.
Both methods are quite aatisfantary
for producing the, d'esffxed finish:
Fee ' a grain mixture ectitai parts of
corn, wheat, barley and oats is
very satisfactory or any three in
an 'equal parts mixture. A grain.
mixture is preferred to individual
grains in separate hoppers, because
it does not allow as much individ-
ual. preference for certain grains,
which will cause a variation in the.
skin colour of the market birds,
especially if yellow corn is being
fed as an individual grain,
When the bird's are 23 weeks of
age weekly inspection of a few re-
presentative individuals in the
fleck should be made to learn the
degree of finish. This will detect
the early maturing birds because
females are ready for market be-
fore the toms, and certain varie-
ties and strains • of other varieties
are ready for market at or near
this age. A quick method to de-
tect finish is to examine the un-
derside of the wing, if • the web is
creamy in color and the small fea-
thers matured, the birdis ready
for market. When a high percent-
age of the birds - are ready for
market they should be killed. The
birda that are not ready at this
time should he returned to the
pens for further fattening.
When cold storage is available
it is better to kill and dress the
birds when they are ready. After
a satisfactory degree of finish has
been reached, further gains are
costly to the producer, and waste-
ful to the consumer. This 'method
of marketing removes the birde
when they are ready for market,
and not when the market is ready
for the birds, and avoids the rush
of killing the majority of the birds
at one time.
Turkeys that are ready for mar-
ket are very easily bruised or
torn, therefore, extreme care
should be exercised, at this time.
Overcrowding should be avoided in
pen or crates. A few extra trips
to the field or porches may be re-
genr
n14 e{.
L•tusbantlr
perimental
The nest ;0
in 000d#.44440.
air blast t
range
i's. liar •i}i,
capacity':lulaej
portant fHa
eonjriii of 'boot
blast, force feedlien 5 ,
able ;pitch controlof. the'` ejree
Efficient separation th'th1s base;
..*94.1#0 demands• upon the proper.
selegtioxl. of the sieves or ecreena.
TO,„ or or Il edioere results eau gen-
srally be attributedto irr roger
.selection, of; screens. In a twa-
qui'red but are. . worthwhile. Buds.
that are exlraneeed or ever; excited
•do not dress, ae well ,as birds that
have been handled carefully,
On the evening before the title
ing day the feed .h;apperse shott]d
be removed 'andfresh' water eup-
plied. This ;allows tete epek and
intestinal tract to' be emptiesd of
its contents before killing and aids
in the keeping qualities -4, of the
bird.
Turkeys are killed by the,.
"stick'
method" similar to .chickens, and
can be dry picked or semi -scald-
ed and. picked. When, the semi
scald is used, the temperature of
the water should be 12-24 degrees
F. for young, well -finished turkeys.
The bird, with main tail and wing
feathers removed, should be im-
mersed and rotated in the tank for
30 seconds.
For optimum results at market-
ingtime, finish the birds properly
and take every precaution to see
that they are properly dressed. A
satisfied cdStomer this year could
be a customer for next year.
THE McKILLOP
MUTUAL FIRE
INSURANCE CO'Y.
HEAD OFFICE-SEAFORTH, Ont.
OFFICERS:
Frank McGregor, Clinton - Pres.
Chris. Leonhardt, Brodhagen, Vice -
President.
Merton A. Reid, Seaforth, Manager
and Secretary -Treasurer.
DIRECTORS:
Chris. Leonhardt, Brodhagen; E.
J. Trewartha, Clinton; Harvey
Fuller, R.R. 2, Goderioh; J; H. Mc -
Ewing, R.R. 1, Blyth; Frank Mc-
Gregor, R.R. 5, •Clinton; Hugh
Alexander, R.R. 1, Walton; Wm.
R. Archibald, R.R. 4, Seaforth;
John L. Malone, R.R. 5, Seaforth;
S. H. Whitmore, R.R. 3, Seaforth.
AGENTS:
Finlay McKercher, R.R. 1, Dub-
lin; E. Pepper, Brucefield; J. E.
Prueter, Brodhagen; George A.
Watt, Blyth_
Middies
SHOT!
When tears come too easily
when you get -n}pget or cky
over the unexpected,',
you •feel ail; in arid )list a
bundle ofnerves i these i'xaiy {'
be signs of 'bodily cb,anges ,
which every` woman must
undergo in her middle years.
But don't be aiarmedt 1Vlany
women pass throughtliisPeriod
serenely by usingcommon
sense and takinggood care of
- themselves. Extra sleep, plenty
of freshand wholesome food
are sound rules. And you'll also
find a goodtonic, such as Dr.
Chase's Nerve Food, is most
helpful, in building up your
vitality and restoring a brighter
outlook on life.
For over 50 yearn, Canadian
women have relied on Dr.
Chase's Nerve Food tohselp
overcome a tendency towards
nerves and hysteria at such
times. Containing- Vitamin Bt,
iron ami other needed minerals,
Dr. Chase's Nerve food _has
helped' so many to rest better.,
eat, better, feel better -when-
ever their nerves' get on edge
and they feel . run-down. Let
Dr, Chase's Nerve Food help
you, tool Get the large "econ-
omy size" today. • 18'
NOW
Is the Time to Think About
Christmas
Cards!
The selection at The
Huron Expositor Is
Complete.
The price for
personally printe d
cards will fit your
Yuletide Budget .
as low as
25 Cards for 2.25
PLACE YOUR ORDER NOW !
The Huron Expositor
Phone 41 � Seafr