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.)