The URL can be used to link to this page

Home My WebLink AboutThe Huron Expositor, 1988-10-26, Page 4020A — THE HURON EXPOSITOR, NOVEMBER 2, 1988 Marching band gaining recognition The Seaforth and District High School Girls Marching Band is gaining recognition across North America. In addition to receiv- ing invitations to parades in Southwestern Ontario, the band is now being invited fur- ther abroad. To start things off the band will be mar- ching in Toronto's Santa Claus parade on Sunday, November 6. Since only 20 bands have been invited from across Ontario to participate in this parade, the invitation comes as a real honor to the local members. The Toronto parade will be televised by Global on Channel 6 and by the United States' CBS. CBS has even followed up on the band, and will include a bit about its background, and the town it is named for, in its television presentation. -The parade will run on the American Thankaaivina and la expected to have a viewing audience of ap- proximately 10 million people. The rest of the band's agenda includes; participation in the November 11 Remem- brance Day Parade; the London Santa Claus Parade and the St. Thomas Santa Claus Parade, both on November 12; the Woodstock and Goderich Santa Claus Parades on November 19; the Port Elgin and Listowel Santa Claus Parades on November 26; the Seaforth Santa Claus Parade onDecember 2 and the Stratford Santa Claus Parade on December 3. The London parade is expected to draw a crowd of 100,000, and when broadcast on Channel 10, an audience, of one million peo- ple. The St. Thomas parade will be broad- cast on the cable television network. Early corn harvest leaves time for farm ' management For the first time in a number of years the corn harvest is being finished early in this part of Ontario. Most of the plowing is caught up as well. These developments have made available a little more time for management than many pork producers have had for a number of fall seasons. This presents an ideal opportunity for producers to spend a ' little more time in their buildings and take a critical look at the ventilation systems. It is clear)" understood that spring and fall are the very difficult times for ventilation in On- tario and the increases in pneumonia pro- blems in the last two months have again made this point. Where do we start to look? First, try walk- ing slowly through your buildings an hour later at night and an hour earlier in the mor- ning than you usually do. If you want to be scientific, hang up a high and low ther- mometer at various heights and move it around inside the building every few days. it this is high technology for you, take your shirt off instead. Ideal barn temperature (sow and feeder pig) is in the 65° F., 18°C. range and this is not terribly cold on bare skin, but you will certainly become aware of where the drafts and dead spots are. While walking through, look at the pigs like you were in someone else's barn. The floors and pigs should be really clean. Are the pigs lay- ing tightly together on their bellies with their backs up (too cold), piled up in a heap (colder yet) or comfortably spread out (just GRADUATES FALL SPECIALS DINNER Tasty -4\1u Store ROLLS ? 9 "r Only .. ® c . DOz. ,- '� �. A Wide Variety of Canadian & Imported CHEESES Fresh ON The Block right! )? Is the air you are breathing good or bad? Are the pigs growing evenly or are some pens always slower or faster than the rest? Are they breathing easily and comfor- tably or do they cough and snort? During one of these walks check the thermostats to see if they are working. Dust off the sensing coil and hold it in your hand. Does the high speed cycle come on? After you, have car- ried out this process for a few days and know the pen habits and patterns, make a major change. Clean all the fan blades, outlet louvres (oil them a little) and the inlets as well. A long handled bath brush is a good cleaner for louvres and fan blades and it is easy to get it inside most guards. While you are outside cleaning the louvres, have a look for evidence of rats or places that provide them with a home. This -might also be a good time to clean up the housing sites and provide some bait as well. Back inside, observe con-' ditions for a couple of more days before ad- justing inlets. The clean up in many cases has changed air patterns drastically. If you feel there are still problems it may well be time to look at fan sizes and capacities and animal numbers for the building. Your O.M.A.F. office or equipment manufac- turers would be most willing to help you with calculations and can recommend equipment if changes are necessary. All this does not require much more time than a few minutes a day, and since we have the time now, let's see what we can get for results. Call Heather or Neil with your news tips. 527-0240. WAYNE JOSEPH RYAN, son of Ken and Carol Ryan of RR 1 Dublin and grandson of Mr. and Mrs. John Flannery of RR 4 Seaforth and Mr. and Mrs. Joe Ryan of St. Columban, received his Honors Bachelor of, Business Administration frgln Wilfrid Laurier University in Waterloo on October 30, 1988. Wayne is a former student of St. Columban Separate School and the Seaforth District High School. He has accepted a position with Peat Marwick Chartered Ac- countants of London. Financial book at no charge -DELICIOUS DREAD, CHEESE, PUMPKIN PIE, DANISH PASTRY Where has all the money gone? Do the ex- penses always seem greater than the in- come? Do the drawings from your business run out before the end of the month? Many families have difficulty estimating what is needed for family living costs. This is especially true when family and business expenses are closely tied together, as they are on a farm or in a home-based business. The Ontario Ministry of Agriculture and Food has recently published a Family Financial Record Book to help you and your family with your financial planning. , The most difficult part of financial plann- ing is knowing what you presently do with your money. This workbook is designed for you to record your personal and household income and expenditures and to examine them over a period of time. The Family Financial Record Book is available free of charge from the Rural Organization Specialist at your local On- tario Ministry of Agriculture and Food office. ., MEAT FRM THE BUTCHER SPECIALS AVAILABLE AT LYONS FOODMARKET ONLY • ceiN r rditZr P*1 • t✓ fly ` 0• • KNECHTEL WHOLE, HALF OR MINI BLACK FOREST HAM Cryovac CUT FROM CANADA'S FINEST GRADE A BEEF Outside Round Eye Removed BONELESS ROUND STEAK ROAST CANADA GRADE "A" MEDIUM EGGS DOZ. 99 PIZZA FAMOSA 12" x 16" LB. 9 PARTY PIZZA SAVE 1.20 4.7 MAPLE LEAF 175 G. PKG. J & J SEAFOODS, FROZEN, BATTERED HAM STEAK MINCED COD L6.1.99 SAVE 1.00 FREEZER BEEF SALE HINDS OF BEEF CANADA GRADE 'A' BEEF • CUT FROM CANADA'S FINEST GRADE "A" BEEF J & J SEAFOODS, FROZEN, ATLANTIC Boneless Inside Round LETS SOLE FILLETS STEAK ROAST CLEARSPRING FROZEN DRESSED, 10 OZ. PKG. RAINBOW TROUT LB. 2.59 J & J SEAFOODS, CRISPY LITE, BREADED HADDOCK FILLETS LB 3®99 LB. 3.99 CHUCKS 9 9 OF BEEF 3 9 LB. ® LB. FRONTS OF BEEF LB. . 3 9 SIDES OF BEEF LB. .5 COT FROM CANADA'S FINEST GRADE "A" BEEF BURNS SANDWICH STYLE - 175 G. PKG., SLICED SAVE COOKED HAM LB. 1.59 ROUND STEAK ." J & J SEAFOODS, FROZEN, ORANGE ROUGHY FILLETS LB 5.49 FROZEN, DRESSED WHOLE PINK SALMON LB. 3.79 x1.69 Boneless Inside CUT 'AND WRAPPED LB. p TASTY -NU SLICED SAVE 1.20 HONEY FLAVOUR HAM LB. 4.19 STORE SLICED COOKED HAM MAPLE LEAF DELI SLICED OR SHAVED LB. 1 .99 AVE KOLBOSSALSAUSAGE L. 3.39 CUT FROM CANADA'S FINEST GRADE "A" BEEF Boneless Tip SIRLOIN ROAST La2.89 WHITE BREAD 24 OZ. LOAF 675 G. ■ ✓n:'::?x, „„ y,.a .�x ... GclsE- . ... iia» , s.',v ;��i '`,,'.e » ' i.,..,„ ,A' M \' ' GINETTESwis. a�� fr- 4 �f .�� RESTAURANT 1' i' SEAFORTH'S FAMILY RESTAURANT' FISH & CHIPS includes coffee or tea & dessert SUNDAY, NOV. 65:00 - 7:00 I£ 395 'Daily Luncheon Specials •Licenced Under LLBO 'Seniors 15% off MON.-SAT. 6:00 A.M.-7:00 P.M. SUN. 7:00 A.M.-7:00 P.M. 90 MAINST.'. ,,; ,.. ' fa;S ., MEAT FRM THE BUTCHER SPECIALS AVAILABLE AT LYONS FOODMARKET ONLY • ceiN r rditZr P*1 • t✓ fly ` 0• • KNECHTEL WHOLE, HALF OR MINI BLACK FOREST HAM Cryovac CUT FROM CANADA'S FINEST GRADE A BEEF Outside Round Eye Removed BONELESS ROUND STEAK ROAST CANADA GRADE "A" MEDIUM EGGS DOZ. 99 PIZZA FAMOSA 12" x 16" LB. 9 PARTY PIZZA SAVE 1.20 4.7 MAPLE LEAF 175 G. PKG. J & J SEAFOODS, FROZEN, BATTERED HAM STEAK MINCED COD L6.1.99 SAVE 1.00 FREEZER BEEF SALE HINDS OF BEEF CANADA GRADE 'A' BEEF • CUT FROM CANADA'S FINEST GRADE "A" BEEF J & J SEAFOODS, FROZEN, ATLANTIC Boneless Inside Round LETS SOLE FILLETS STEAK ROAST CLEARSPRING FROZEN DRESSED, 10 OZ. PKG. RAINBOW TROUT LB. 2.59 J & J SEAFOODS, CRISPY LITE, BREADED HADDOCK FILLETS LB 3®99 LB. 3.99 CHUCKS 9 9 OF BEEF 3 9 LB. ® LB. FRONTS OF BEEF LB. . 3 9 SIDES OF BEEF LB. .5 COT FROM CANADA'S FINEST GRADE "A" BEEF BURNS SANDWICH STYLE - 175 G. PKG., SLICED SAVE COOKED HAM LB. 1.59 ROUND STEAK ." J & J SEAFOODS, FROZEN, ORANGE ROUGHY FILLETS LB 5.49 FROZEN, DRESSED WHOLE PINK SALMON LB. 3.79 x1.69 Boneless Inside CUT 'AND WRAPPED LB. p TASTY -NU SLICED SAVE 1.20 HONEY FLAVOUR HAM LB. 4.19 STORE SLICED COOKED HAM MAPLE LEAF DELI SLICED OR SHAVED LB. 1 .99 AVE KOLBOSSALSAUSAGE L. 3.39 CUT FROM CANADA'S FINEST GRADE "A" BEEF Boneless Tip SIRLOIN ROAST La2.89 WHITE BREAD 24 OZ. LOAF 675 G. ■