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HomeMy WebLinkAboutThe Huron Expositor, 1983-06-22, Page 13THE HURON EXPOSITOR, JUNE 22, 1983 — A13 iea Disney World wagon made here BY ROD R1LTS A lifelong resident of Bayfield has put new meaning into the words "from little acorns grow mighty oaks." Nine years ago, Tom Penhale started building custom wagons as a hobby. Today, the demand for wagons has increased to the point where he has turned his hobby into a full time business. His latest project is with Walt Disney World in Florida, Mr, Penhale says his business relation- ship with Walt Disney World started around Christmas time when he delivered a couple of hand crafted chrome hames (part 'of a harness) to the Walt Disney Ranch. "It was a demonstration of my work," says Mt. Penhale. "They liked what they saw so they wanted me to build them a wagon." According to Mr. Penhale, Walt Disney World sent a delegation to Bayfield around the first of May. The delegation included 'the manager of the Walt Disney Ranch Recital planned for Hensall Marlin Nagtegaal, who has won his way into the hearts of the people of Hensall United Church not only as their organist and choir director but as a beloved person as well, will present an organ recital following the church service on Sunday morning. Mr. Nagtegaal was born in Brandon, Manitoba in 1957 and received his Bachelor of Music Degree from the University of Mani- toba. Following his gradu- ation he spent three years in the Netherlands studying with the noted A.J.Keijzer, and while there obtained Holland's highest perform- ance diploma in 1982. He returned to Canada and to the University of Western Ontario Music Department to work on his Master's Degree and will graduate in Decem- ber 1983. Mr. Nagtegaal has given many recitals in Canada as well as the Netherlands. There will be no charge for this recital but an offering will be received to give to Mr.,-Nagtegaal. Susan Nag- tegaal is an equally qualified organist and sometimes acc- ompanies the choir as Marlin does the directing. In the fall of 1983 Mr. Nagtegaal will begin his duties as organist and choir- master of Chalmers United Church in Kingston and also as organ instructor at Queen's University. "Fort Wilderness" and designer Dave Marquis. The purpose of the wagon show piece is for promotional events across North Ameri- ca. Mr. Marquis said he got the design to build the wagon by taking the best wagon designs from farms spanning all over North America. "We travelled a week collecting the different designs. I took photos of the different wagons and then dimensioned them to the actual size," says Mr. Marquis. Mr. Marquis describes the style of the wagon as "a draft horse hitch." The elegant wagon features include 23 karat gold pin striping with the name Walt Disney in silver leaf lettering. The wagon is also equipped with a hydraulic disc brake system. Mr. Penhale says all the chrome and steel work on the wagon is hand crafted. A crew made up of Tim Curtis, Jake Reder and Dave Webber aided Mr. Penhale in the construction. The project is almost completed and the wagon will be transported to the Calgary Stampede on June 23 or 24. where it will be hitched to eight prize black Percheron horses. Mr. Penhale started building custom wagons as a hobby in 1974. He says the idea came from his life time interest in 'horses. "1 built my first wagon mainly to satisfy my own curiousity," Mr. Penhale said with a grin. The first wagon was built without blueprints and was constructed out of wood. The wood was then varnished giving it a natural look. Since then Mr. Penhale has built about a dozen. He bases his work on quality, not quantity. His reputation as a fine craftsmen has travelled far and fast, "1 have a number of orders on stock. Last week 1 got a call from the Canadian National Exhibition for one. It's a hobby fpr some of my customers and advertising for others," says Mr. Penhale. Mr. Penhale travels to about 20 fairs a .year•showing some of his prize wagons. He says local people have taken a great interest in his work. "Everytime 1 finish one, people come in to see it before it's shipped off," says Mr. Penhale. Sunday, Mr. Penhale held an open house to exhibit the Walt Disney Creation. Don Lindsay, the owner of the neighbouring Bayfield Harness Shop, also invited visitors to browse through his store. Mr. Lindsay often provides accessories for some of Mr. Penhale's customers. DUNCAN HINES CAKE MIXES ASSTD VARIETIES 520 g 99 MARTINS RECONSTITUTED APPLE JUICE 48 oz. TIN GARDEN COCKTAIL ..e.g9° MAXWELL HOUSE INSTANT COFFEE ,..z JAR 4.99 SLICED ENRICHED WHITE. CRACKED WHEAT OR 6O% WHOLE WHEAT ZEHRS BREAD 675 g LOAVES FOR 97 LAURA SECORD ASSORTED FLAVOURS PUDDINGS OR YOGURT 20 oz. 500 g • GRANNY BUTTER TARTS PKG. C OF 10 9 PHOTOFINISHING SPECIAL OF PR�INTST FREE Leave your colour film (all C-41 rolls & disc) with us and get a 2nd set of prints free Limited time offer expires at closing Tuesday, July 5/83 CHE[Z WHIZ 2.419 Country Oven Snow Sugar or Old Fashioned PAPER ...for the Good Look DONUTS ZEHRS GARBAGE BAGS ZEHRS PRIVATE LABEL BUTTER FINE OUALITY AND SAVINGS ).98 "SUPER SPECIAL SWISS `STYLE Not available in all stores .68 DOZ. Fresh Crusty ROLLS DOZ 79s FINE QUALITY ASSORTED FLAVOURS YOGURT 175g • CUPS FOR ALL DISHWASHER DETERGENT 19,(94.79 McCA1N REGULAR OR CRINKLE 1.5 kg GLAD KITCHEN CATCH ERS 24 s 1.59 MEOW MIX CAT FOOD kg RYE BREAD SUPERFRIES f. 99 or caraway 16 oz 2/1.39Light, Onion) PKG. SARA LEE - 2 VARIETIES 567 9 WESTONS RASPBERRY 011 LEMON OF 6 CHEESE CAKE 2.99 BUTTERHORNS 1.25 1 CONDENSED-ASSTD VAR. AYLMER SOUPS oNSz. 2/89' TI PKG. OF 4 WESTONS FRESH SUNNY SHELLS 59' 1.99 NEILSON PREMIUM • 6 VARIETIES ZEHRS PLAIN OR SALTED 29 CRACKERS 45O 9 1, f9 NOVELTIES a 0e °2 NEILSON DRINK MIXES —.2.29 REGULAR, FILTER, OR AUTO DRIP MAXWELL HOUSE COFFEE 3699 2 69 NORDICA 2% COTTAGE CHEESE f.39 500 g GAY LEA SOUR ‘CREAM 1.29 500 reL BEEF, TURKEY 011 CHICKEN SAVARIN POT PIES FROZEN 69' GAYLEA FRENCH 2509 ONION 89 CREAM AEROSOL REDDI WIP TOPPING 1.59, 225 9 FROZEN TOPPING BIRDSEYE COOL WHIP JNE LITRE 1,49 MRS. SMITHS FROZEN RHUBARB PIES 700 g L89 FIRST STOP, CALGARY STAMPEDE—Tom Penhale of Bayfield was chosen from among craftsmen all over North America by Disneyworld to build the old fashioned wagon behind him. Disney artists have been painting the wagon In Mr. Penhale's shop. It will be used for special promotions In Canada and the U.S., Including the Calgary Stampede. Many local people attended the open house at Mr, Penhale's shop to see the wagon on Sunday. (Photo by Rod Hilts) Try strawberry pie The strawberry belongs to the family of rosaceous plants. It is native to all continents except Africa where it originally grew wild. The South American variety was pale red and its flesh firm Mand almost white. In the 18th century, a French officer named Frezier imported this variety of strawberry to Europe, where it was crossed numerous times with its European cou- sin. The fruit as we know it today is the product of these numerous crossings. It was grown in France, Holland and England before being "re- patriated" to America at the end of the 18th century. It was in the early 20th century that commercial pro- duction of strawberries began in Canada. Since then, re- search has been successful in developing large varieties which freeze well. NUTRITIONAL VALUE Strawberries are an excel- lent source of vitamin C. A 125 ml serving supplies 120 kJ (58 kcal) and contains vitamins from the 13 complex as well as minerals. Since strawberries are fra- gile berries, they must be treated with care. They begirt to deteriorate as soon as they are picked. After buying, it is important to take the berries home immediately and sort them by separating the dam- aged berries from those which are intact. To protect their quality, do not remove the stems until the berries are to be used. Arrange damaged berries in a single layer on a shallow plate, store in the refrigerator and eat as soon as possible. Perfect berries may be used in the prepara- tion of jams and desserts, they can be frozen or eaten fresh. If they are to be eaten fresh, store uncovered in the refrigerator and use within 2 days. PREPARATION Just before using, wash the strawberries without remov- ing the stems. Immerse them in cold water for a few seconds rather than washing in running water or soaking, which will make the berries swell and diminish their fla- PEPSI COLA Regular or Diet Pepsi Mountain Dew Reg. or Sugar Free Pepsi Free 150 ml 39f PLUS BOTTLE J00 DEPOSIT FOR SALAD OR SANDWICH PURITAN FLAKED HAM 184 g 1.29 COLBY, BRICK, MARBLE ZEHRS CHEESE 6,69 /kg HAVARTI OR MOZZARELLA ZEHRS CHEESE 6.69,.a POST FRUITY OR COCOA PEBBLES CEREAL 3-91.39 HEINZ 1 4 VARIETIES COLONIAL COOKIES 400g f 59 PREGO PLAIN SPAGHETTI SAUCE '479 SPAGHETTI SAUCE '96'11.89 TOMATO KETCHUP 5754.59 SOLID LIGHT BYE THE SEA TUNA 17 WAT oz TIN 1 19 7 • U.M.F. SNOW CRAB MEAT '429159 FOR YOUR LAUNDRY A.B.C. DETERGENT `4 kg S. 99 LIQUID FOR DISHES PALMOLIVE DETERGENT SOO ml 1.39 LAYS OR RUFFLES POTATO CHIPS ASSTD 200 9 1.19 REG. SIZE - 4 COLOURS DIAL BAR SOAP 38001 PKG4 1.99 HEAVY DUTY AA,C,D 011 9 VOLT EVEREADY BATTERIES ;ARD 1.44 GAY LEA INSTANT POWDERED MILK SIZE 4.39 ORANGE PEKOE TETLEY TEA BAGS 3g6 PKG 890 OF„3 TAMPAX REGULAR MAXITHINS ` 12s 1.59 TAMPAX SUPER MAXITHINS 12 s 189 TRY OUR OWN BRAND ZEHRS 'PEANUTS 5-9 1.29 COADEODORANTST • BATH SOAP 420 g PKG 0F3 0. NOXZEMA SKIN CREAM 2.69 180 m1 THESE SPECIALS AVAILABLE ONLY IN: HIGHWAY NO. 8 EPHINE HWY. GODERICH MON., TUNS. • TO • P.M. WED., THURS., FRO.. 9 TO 9 P.M. SAT. MN* TO • P.M. WINGHAM INTERSECTION HWY. NO. 4 AND 83 En WALLACE AVE. N. LISTOWEL EXETER MON., TUES.. WED. • 9 TO A P.M. THURS.. FRB. ♦ TO 9 P.M. SAT. 11:11 TO • P.M. your and nutritional value. Dry the fruit and remove the stems. FROZEN STRAWBERRY YOGURT PIE Crust 300 mL graham wafer crumbs 25 mL sugar 50 mL melted butter Combine all ingredients. Press evenly into bottom and sides of IL pie plate (23 cm.). Chill 30 min. Filling: 750 mL sliced strawberries 125 mL sugar 750 mL liquid from strawberries (or liquid plus water) 1 envelope (7 g) unflavoured gelatin 1 container (500 g) plain yogurt Combine strawberries and sugar. Let stand at room temperature 30 min. Drain strawberries; reserve 250 mL liquid. Soak gelatin in liquid from, strawberries 5 min. Heat gelatin mixture slowly to dissolve gelatin. Combine strawberries,, gelatin mixture and yogurt. Puree until smooth (about 2 min). Pour mixture into chilled crust. ..Freeze until firm (about 4h). Let pie stand 30 min at room temperature before serving. Makes one 23 cm pie FROZEN STRAWBERRY YOGURT POPSICLES 750 mL sliced strawberries 125 mL sugar 250 mL liquid from strawberries (or liquid plus water) ( envelope (7 g) unflavoured gelatin 1 container (500 g) plain yogurt Combine strawberries and sugar. Let stand at room temperature 30 min. Drain strawberries; reserve 250 mL liquid. Soak gelatin in liquid from strawberries 5 min. Heat gelatin mixture slowly to dissolve gelatin. Combine strawberries. gelatin mixture and yogurt. Puree until smooth (about 2 min). Pour mixture into 12 paper cups (75 mL each). Cover all cups with one piece of aluminum foil. Insert a wooden popsicle stick through foil into each cup. Freeze overnight. Makes 12 popsicles. SUGARLESS STRAWBERRY JAM I envelope (7 g) unflavoured gelatin 500 mL crushed strawberries (about 700 g) 15 mL lemon juice 25 mL liquid artificial sweet- ner In a custard cup, soak gelatin in 125 mL crushed strawber- ries for 5 min. Place cup in gently boiling water to dis- solve gelatin (about 5 min). Add to remaining berries and lemon juice; combine. Add sweetner. Pour into jars. Seal. Refrigerate. Makes about 500 mL. -May be stored up to 6 weeks in the refrigera- tor. Note: Unsweetened. frozen, thawed berries can be used. STRAWBERRY SAUCE 500 mL hulled strawberries - 15 mL cornstarch 75 mL sugar Dash salt 125 mL water 5 mL lemon juice Mash 250 mL strawberries .and slice remainder. Com- bine cornstarch. sugar and salt. Gradually add water and mashed strawberries. Stir and cook until thick and clear. Remove from heat and add lemon juice; chill. Add sliced strawberries just before serv- ing. Serve over ice cream. Makes about 400 mL. ST.RAWBERRY MOUSSE 1 envelope (7g) unflavoured gelatin 250 mL milk 2 slighly beaten egg yolks 2 mL vanilla 500 mL hulled strawberries 2 egg whites 1 mL salt 50 mL sugar Soak gelatin in milk (about 5 . min). Add egg yolks. Stir and cook over moderate heat until gelatin is dissolved and mix- ture is slightly thickened (about 8 min). Remove from heat and stir in vanilla, chill, Mash strawberries. When mixture is partially set, fold in strawberries. Beat egg whites and salt until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold egg whites into straw- berry mixture. Turn into 1 L mold and chill until firm (about 4 h). h servings. As Canadians age, income for retirement is a concern BY HARRY L. MARDON Canada is a steadily aging society. Already 23 percent of the population is age 50 and over, and demographers estimate that will increase to 28 per cent by the end of the century. What this means is that a growing number of Canadians are concerned about their retirement income situation. Those who are now over the age of 65 have rather limited opportunities to en- hance their financial position. Their main concern is to preserve the purchasing power of the capital they accumulated during their working lives. Their biggest enemy• is inflation. Canadians in the 50 -to -65 age bracket arc in a vastly different predicament. They are in their peak earnings period. The wise ones are striving to create enough capital to provide at least a reasonable level of financial independence for their retirement years. The imprudent ones are still procrastinating. The biggest enemy of this age group is time — actually, the lack of time. The years which seem to drag for teenagers, pass all too swiftly for the middle-aged. It's foolhardy to think that government will look after you in your old age, unless you'll be content to live at about the poverty line, In order to maintain a decent standard of living you will have to provide your own Supplements to the basic government retirement -income programs. That takes planning, determination and self-disci- pline. A recent report by Statistics Canada underlines the importance of Canadians undertaking realistic retirement planning. The report disclosed that average fate ily income increased by nearly 24 per cent during the 1971-1981 period, after taking inflation into account. However, virtually all of that gain was in the first half of that period. Between 1976 and 1981 average family income after inflation increased by only one per cent. Inflation continued to rage throughout most of 1982. It has abated somewhat so far in 1983. but many economists fear the inflation rate may rise sharply next year. A certain amount of inflation is inevitable for any dynamic economic system. The reverse. which is called deflation. usually only occurs in a period of outright depression such as the Dirty Thirties, when the cost -of -living declined over a period of years. The average Canadian has somewhat limited opportunities to protect himsel( or herself against inflation. One method is to have your annual net income rise at the same rate as inflation. This will preserve the purchasing power of your dollars. Another method is to have your savings and investments dollars earning a rate of return that is higher than the inflation rate. It has to be higher because a large portion of your investment earnings may be taxable. To cope with a rising cost of living you have to use after-tax dollars. Fortunately. it's almost never too late to put your financial affairs in order, even if you're already in retirement. We'll deal with this topic in future columns. (Mr. Mardon, formerly business editor of the Winnipeg Tribune. is manager of corporate communications for The Invest- ors Group, the Winnipeg -based financial planning services company.)