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HomeMy WebLinkAboutThe Huron Expositor, 1950-11-03, Page 6I.I Addresses uon Bog Producers (>y Gordon M. Greig) had audience. This time they put Huron, County Hog Producers' on a banquet and they had every township represented with one ex - Committee are to be congratulat- ed on their splendid meeting held in ,Clinton Hotel on Tuesday eve- ning, Oct. 24. Last year this same committee called, a meeting of Huron County hog' producers and they had as many speakers as they caption. W. E. Tummon, Secretary of On- tario Hog Producers' Marketing Board, was guest speaker. He out- lined utlined the efforts of the board to secure satisfactory legislation to control the marketing of hogs over the past four years. He gave a good account of the difficulties fac- ed in securing legislation that stood' up to all legal attack from inter- ests opposed to producers having a say in the marketing of their produce. Mr. Tummon presented everyone HERE'S INSERTABLE TIRE VALUE! Yes, sir! The new improved Goodyear DeLuxe gives you more mileage . 34% more mileage than the big -mileage Goodyear it replaces. Gives added protection from blowouts ... plus super -traction ... and sells at the right price; We have your size—drive in today. SEAFORTH MOTORS PHONE: 141 CHEV—OLDS—SALES AND SERVICE MORE PEOPLE RIDE ON coonO5`rEaR TIRES THAN ON ANY OTHER KIND A2 new the of with a copy present Hog Marketing • Regulations and proceeded to go over them, para- graph by paragraph, outlining the importance of changes made. Some of the important points of the new regulations are: (1) The shipper will tattoo all pigs before permit- ting them to mingle with other pigs; (2) Unless the shipper is op- erating under a P.C.V. license he will give a receipt to the producer for all hogs shipped; if the ship- per has 'a P.C.V. license he will give a manifest which is equiva- lent to a receipt; (3) The packer must furnish the producer with a statement of price paid •to the shipper for all grades of hogs re- ceived from the producer; (4) The shipper must furnish the producer with a statement setting down his commission charges, cost of trans- portation, insurance, yardage and feed. These regulations are Provincial Government regulations and are enforced by the Department, and not by the Marketing Board. Many shippers in the past have complied with similar regulations. It is now your responsibility to see that your shipper tattoos your hogs before mixing them with those of your neighbors; that he gives you The Voice Of Temperance Harry Lauder gave this proud testimony: "No man can be suc- cessful and drink." When I started on the stage, somebody said, "Well, it's a great life for dissipation and drinking" "Well," I said, "if there is any success to be had through being sober and steady, I will get it, and 1 took a vow that I would not touch, taste or handle strong drink of any description." Harry Lauder won his way to success and then he realized that there was even more need for him to be sorer, because he was looked upon as an example.— (Adv.). Jp 0 TH 3 HURON EXPOSITOR 0 a receipt for the.hoge Skipped, cad chat you receive a statement from both the packing company and the shipper when final payment for the hogs is made. These regulations become effec- tive December 31, 1950, Huron County Farrn Forum Com- mittee and Farm Forum Secretar- ies met in Clinton on Friday eve- ning, Oct. 27, to map plans for the 1950-51 forum season. Bob Mc- Millan, of Seaforth, presided over the meeting. Guest speaker for the meeting was Cecil Belyea, ffreldman for the Ontario Federation of Agriculture, who gave a very interesting out- line of farm forum aims and activi- ties. "Canada is a pioneer in this field of adult education and many countries are watching with inter- est the progress we are making," said Mr. Belyea. The 'speaker also stressed the importance of farm forum opinions. •It is the only way Governments and farm organiza- tions have of knowing what you people are thinking. You are the people who pay for the running of the country, yet you are,very sel- dom heard from. Many people who are good thinkers will not express their opinions at a • large gather- ing, but they will speak freely at a forum gathering. The County Committee to guide the activities of Farm Forums for Huron for the coming years was elected as follows: Bob McMil- lan, Seaforth, chairman; Dick Proctor, R.R. 5, Brussels; Jack Taylor, Belgrave; Jack 'Wheeler, Itch ...Itch... Itch 1 Was Nearly Crazy Until I discovered Dr. D. D. Dennis' amazing- ly fast relief — D. D. D. Prescription. World popular. this pure, cooling, liquid medication speeds peace and comfort from cruel itching caused by eczema, pimples, rashes, athlete's foot and other itch troubles. Trial bottle, 35c. Greaseless. First use soothes. checks raw red itch or money back. Ask druggist for D. D. D. Prescription (ordinary or extra strength). Hello Homemakere! There is something about the weather this month that makes Soup more tempting at this season than any other. Soup is one of those never - fail dishes since the consistency may be thin or thick, the flavor may be mild or pungent, and yet it well received. About the on- ly possible mistakes are the usual ones that even a :professional should guard against in any food preparation—scorching, too much or too little salt and other season- ing, gray color, or not sufficient liquid. Brussels; Carl Haberer, Zurich; Douglas May, Centralia; Bert Klopp, Zurich; Mrs. Jack Wick - stead, R.R. 4, Brussels, and •MTs. Carl Oestreicher, Dashwood. Gordon Greig is secretary of the county committee, and any inquir- ies should be addressed to the Sec- retary at Box 310, Clinton, Ont. Plans for the Huron County Fed- eration of Agriculture annual meet- ing and banquet are progressing. It will be held on Nov. 22, and not Nov. 23, as previously planned. Hon. Walter E. Harris, Minister of Citizenship and Immigration, will be guest speaker at the banquet in Seaforth on Nov. 22. This port- folio of Citizenship and Immigra- tion is a new one recently estab- lished, and we are very fortunate :n ,ecuring Mr. Harris as the guest for that evening. y;,yccS:JM1 ti ^KYy hyyYiiCV C Wb E 4 Only Chevrolet offers such a w2a�e anduioizdcfa/c4ozcc ...and at the lowest prices, too! Two -Door Sedan, Fleetline Series. Available in Deluxe dnd Special Models. Take your choice of two widely different, style -leading two -door sedans •-- both of them available in either standard or de luxe appointments. The Fleetline De Luxe Two -Door Sedan (above) fea- tures a roof and back line which is one continuous, rakish curve. Yet with all its dash, headroom and trunk room are not sacrificed. The Styleline Series, illustrated (below) in the De Luxe Two -Door Sedan, gives you an impressive big -car look, with its graceful "notch -back" styling — and it's all Chevrolet, through and through! Talk about Choice! Just listen to this: Chevro- let gives you your choice of eleven surpassingly beautiful body 'styles in any one of twelve gleaming new colors — for more than 100 dif- ferent selections! And variety is j'Fist one of Chevrolet's plus features. No less than nine major features qualify Chevrolet as the leader. And the leader it is — in value, in popularity, in sales! Just check off these big reasons why: 1. LOW FIRST COST — away below any comparable car. 2. HIGH REPUTATION — preferred by more Canadians than any other car at any price I 3. ECONOMY — World's Champion valve -in -head engine with new carburetor to step up efficiency! Costs less to maintain. 4. STYLING — The style star with the quality look of a big, impressive car! 5. PERFORMANCE — Clearly out -performs it's rivals on super- highways, back concessions and in stop -start traffic. 6. DEPENDABILITY — Superb engineering for Canadian con- ditions keeps costs down, dependability upl 7. 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Available in DeLuxe and Spatial Models. A General Motors Value rt Four -Door Sedan, Styleline Series. Available in Deluxe and Special Models. CANADA'S BEST SELLER .. 1 CANADA'S BEST BUY! BUILT IN CANADA PROVED IN CANADA a .. FOR CANADIANS Every time you open a can of condensed soup, taste before serv- ing and notice 'the 'delicious blend of (flavoring and the consistency. In soup cannifig plants there le con- stant onstant inspection of everything from the raw material to the processed soup. In each manufacturer's pro- duct there is a slight difleren"ce in color and flavor. Your family will be the judge as to the favorite in each kind of soup—unless, how- ever, you combine two varieties in the line-up of canned soups. Have you tried a tin of creamed chicken and one of clam chowder; a tin; of condensed mushroom and one of creamed tomato soup; condensed densed consomme and - vegetable soup; condensed beef .noodle and tomato soup? Such combinations of canned soups • are very good. .Always be fair with canned soups to the extent of diluting them with the exact amount of milk or water, using the empty tin as your measure, Canned soups should not be boiled—only heated until hot. Mix a can of soup with leftovers of gravy, minced etew, boiled vege- tables or cooked diced beets to make good left -overs taste better. Only by experience will you be able to make a good soup, using the right proportions of left -overs and stock. When you add a half teaspoon of that new vegetable protein for ac- cent, the flavor is intensified and sustained. If you forget to add the monosodium glutamate while cook- ing, place the shaker on the table. Remember, too, there are numer- ous spices and tflavorings to use in soup. Do not forget celery seed, onion, salt, nutmeg, bay leaf, curry, a gravy concentrate, or canned vegetable juices. Garnish for the soup is as important as stuffing for the chicken. Just before serving, top tomato soup with thin slices of orange. Other garnishes are croutons, minced parsley, grated old cheese, or salted whipped cream. A'1 v 1. cup flour oFORB sat r Few g'i'ai3 s pepper % teaspoon baking Vevilltor 1 .eyg 1 egg ria cup nnilk ' % cup grated Canadian Ched- dar cheese (medi um: or old) Wash sprouts thoroughly and cook in a small amount of 'boiling, salted water until tender, but not soft—about 10 minutes. Mix the flour, salt, pepper and baking pow- der. Beat egg slightly, add milk and combine thoroughly with flour mixture. Add cheese and blend well to make a smooth batter. Dip sprouts in batter one at a time and drop immediately into hot (375 deg. F.) deep fat and cook until golden brown, about three minutes. Yield: Six servings (2 sprouts each). Onion Soup 5 small onions, thinly sliced 3 tablespoons butter 6 cups brown stock 3 tablespoons grated Parmesan cheese 6 slices toast, preferably from French loaf. Cook onions in butter until soft. Add stock and salt to taste. Sim- mer 30 minutes. Place slice of toast in each soup plate or pottery bowl, sprinkle with cheese, and pour soup over it or pass cheese separ- ately. Serves six. Cream Corn Soup 1 No. 2 can cream corn 1/2 cup diced celery 1 medium size onion, sliced 2 cups water 3 tablespoons butter 21/2 tablespoons flour 3 cups milk 1 teaspoon salt 1,4 teaspoon white pepper. Combine corn, celery and onion with the water. Cover and simmer together for 10 minutes. Rub this through a coarse sieve and add to the cream sauce made from the remaining ingredients. Serve hot, garnished with whipped cream and sprineled with paprika. Serves 6. Anne Allan invites you to write to her c/o The Huron Expositor. Send in your suggestions on home- making problems and watch this column for replies. �qA,utos) Add grated theca` d t until melted, Array& 'aor: ye el b1es obi 1bat t or' 9n toast yr (Rga4e tdv Pr. ,sing • plicae or ib esd.;' nto, ft �thi i1G toasting in hot oven, 42.5 deg. 'F.). Pour sauce over vegetables and serve immediately. Yield: Six servings. Cheese Coated Parsnips 8 small parsnips (4 cups cubed) 1 1/3 cups grated Canadian Cheddar cheese (medium or old). Peel parsnips, cut into cubes and cook in a small amount of boiling salted water until tender, about 15 minutes. Drain and roll in grated cheese. Place in a greased shal- low baking dish and bake in a moderately hot oven, 375 deg. F., until golden brown, about 15 min- utes. Yield: Six servings (3 cups). ANY TIME IS CHEESE TIME Foods may come and foods maY go, but cheese stays on forever. This may seem a rather fantastic statement, but it is just another way of saying that cheese is avail- able the year round, while many other foods are on the market on- ly at certain seasons. Homemak- ers with the matter of family meals before them day in and day out appreciate cheese on this score. Canadian Cheddar cheese is a boon to the family meal provider on several other counts as well. To begin with Canadian Cheddar cheese is a highly nutritious food containing the most valuable ele- ments of the milk from which it is made. Milk is recognized today as a good source of calcium for the building of sound bones and teeth, but perhaps it is not equally ap- preciated that two one -inch cubes of Canadian cheese provide about the same amount of calcium as a pint of milk. Cheese may be con- sidered in the same light as meat, fish, poultry and eggs, in meal planning since it, too, has a high protein content. The thrifty home- maker_ does not overlook this fact when planning main course dishes for dinner or supper. Another vir- tue of cheese which finds general favor is the many ways in which it can be used, cooked or uncook- ed, alone or combined with any number of other foods. As for quality, Canadians have a right to be proud of the cheese produced year after year in hun- dreds of factories dotted about the country, for Canadian Cheddar en- joys an enviable reputation among peoples of other lands to which it is exported. Strange as it may seem, the consumption of Canadian cheese in its own homeland has been surprisingly low to date. Granted, the use of this high qual- ity dairy product is gradually in- creasing but less than five pounds per Canadian per year still seems a small quantity compared to the amounts of cheese used in many other countries. 'Cheddar cheese comes in two colors, white and yellow. The only difference (between the two is that the yellow cheese has been slight- ly colored in the making, while the so-called white cheese has been left in its natural color, a deep rich cream. The home economists of the Con- sumer Section, Canada Department of Agriculture, remind all honie- makers that cheese and vegetables make an eatcellent food team, and g ve these three examples to prove the .point. Brussels Sprouts in Cheese Bartter 1 0144,, B,ttldoo1s sprc t1ts (1240) Cheese Vegetable Rarebit 1 cup tomato juice 1 tablespoon butter 1% teaspoons dry mustard 2 teaspoons Worcestershire sauce Salt and pepper 1 egg 3 cups grated cheese 3 trips cooked vegetables 6 slices toast. Heat tomato juice, butter, mus- tard, Worcestershire sauce, salt and pepper in top of double boiler. Add well -beaten egg and cook un- til mixture thickens (about three GUARANTY TRUST APPOINTMENT John B. Carswell, O.B.E., B.Sc., C.E.. Has been appointed Chairman of the Regional Advisory Board of Guaranty Trust Co. of Canada at Vancouver, B.C. Mr. Carswell was formerly Director General of the Department of Munitions and Sup- ply at Washington and President of the War Assets Corporation and is' Chairman of the Greater Winnipeg Diking Board and was formerly Chairman of the Fraser Valley Diking Board. He is also associat- ed ssociated with other Canadian corpora- tions. Consumer Credit Regulations � g TFFECTIVE NOVEMBER 1, 1950, instalment sales of consumer goods at retail and loans for the purchase of consumer goods at retail will be subject to new Consumer Credit Regulations. This action has been taken under the Consumer Credit (Temporary Provisions) Act as passed by Parliament. The Regulations apply to every person engaged in the business of selling consumer goods at retail on credit, in the business of making loans, or otherwise engaged in financing the purchase of consumer goods. The following requirements will be in effect when retail sales are. made on the instalment plan on and after November 1, 1950: Minimum down payment Motor vehicles (e.g. passen- ger automobiles and motorcycles) 331/4% All other consumer goods20% In no case shall the down payment $5.00. Maximum time 10 pay 18 months 18 months be less than INSTALMENT PAYMENTS are to be in regular, approximately equal, amounts of not less than $5.00 monthly or $1.25 weekly. Instalment payments may be varied to meet the circumstances of i persons such as farmers and commercial fishermen whose incomes are subject to seasonal fluctuations. Similar terms apply to loans granted by banks or loan companies for the purpose of purchasing consumer goods at retail. SPECIAL PROVISIONS ARE INCLUDED WITH REGARD TO REVOLVING CREDIT ACCOUNTS, permanent budget accounts, current budget accounts, and similar plans involving payment for goods by regular instalments. ORDINARY CHARGE ACCOUNTS ARE NOT DIRECTLY AFFECTED by the present Regulations, but steps will be taken, if necessary, to see that charge accounts are not used to evade the regulations relating to instalment sales. THE REGULATIONS REQUIRE SELLERS, LENDERS AND FINANCE COMPANIES to maintain records of transactions, to make them available for inspection, and to furnish information on request to authorized representatives of the Government of Canada. CONSUMER GOODS include all goods with certain exceptions. A full list of the exceptions will be found in the Regulations. For example, the Regulations DO NOT APPLY to sales of real estate, stocks, bonds, securities, goods for professional or business use, buses, trucks, building materials, implements and equipment used exclusively in farming and fishing. Penalties are provided for violation of the Regulations. Minister of Finance For the convenience of the public, copies of The Con- sumer Credit (Temporary Provisions) Act and Con- sumer Credit Regulationswiil be available at branches of the Chartered Banks throughout Canada. Mquirles and requests for additional copies should be addressed los Adminiiltrati r of Consumor Credit, 490 Sussex Street, Ottawa, Ontario. >i.