The Huron Expositor, 1975-01-23, Page 4H. HURON EXPOSITOR, JANUARY 23, 1975
When Wm. Hill hi ad dry goods store
Good conduct cards isssued in Seaforth school 100 years ago
HILL'S STORE IN THE 1870's — William Hill's dry
goods store, the Post Office next door and Foster's
Hotel next to it are shown in this photo from the late
Miss Flora Hill of Hartney,,Manitoba, William Hill's
granddaughter. The photo is a typical street scene of
about 100 years ago, perhaps from 1875. '
Often thdhistory of Seaforth comes from
people outsidec obtown ... those who were
born here and left years ago or from the
descendants of pioneer families who
rmentber their grandparents .speaking
fondly of their, years in Seaforth.
Because it's•Seafortb's Centennial year
we will be publishing from time to time
features on the history of local buildings
and people, A letter some years ago from
Miss Flora Hill of Hartney, Manitoba
stimulated interested in her grandfather.
William Hill who had a millinery and dry
goods store on Main Street in the same
building ithere Flannery Cleaners and The
Hair Shop are now located.
According to dip Huxon Expositor of
Aug`ust, 2. 1878, Mr. Hill Itiho came to
Seaforth front Oshawa, was a -,native of
England who started his store here in 1865.
In 1869 he built a new brick building and it
still stands on south Main Street.
In 1878 Mr. Hill's store is described as
having "quite a general line of gpods".
'Upstairs the, Hill store had another room
"for millinery show and work rooms and a
merchant tailoring department, the latter
being a decided specialty with the house".
Mr. Hill sold the lot south of his store to
Samuel Dickson who built the brick
building that is now owned by Phillips
Fruit Store. From 1869 to 1913 the building
was the local Post Office. South of the Post
Office was a frame ,building, Foster's
Hotel. Late in the 1890's the Hotel, then
unused; burned to the ground. According
to local historian Belle Campbell there was
no steam. at the Broadfoot • and Box ,
Furniture Factory the day of the fire, so the
fire alarm was not sounded.
• Miss Hill (,Who has since died) recounted
to the Expositor, in her letter that her uncle
told her about a fire that destroyed their
father's store and living quarters. "They
said they jUst pulled on their pants and ran
barefoot outdoors. Their small sisters were
rolled in blankets and, carried to safety.
Nothing was saved from -their living
quarters upstairs except a few ,books
thrown out of the windows."
Miss Hill was not sure when the fire
occurred but almost certainly it was before
the-.new brick store was built in 1869. The
Expositor does not mention why the new
store was built in 1869.
The picture of William Hill's store, the
post -office next door and the corner of the '
• flaw Foster's Hotel was sent by Miss Hill.
The photo was „probably taken.after 1873
when Th omas Fost er took over the 'Royal
Hotel (ERS EL is visible on the front of the
building) and perhaps before 1877 when
Mr. Hill's store became William Hill and
Co.
The photo is probably pretty close ,t9,
being a Centennial one, perhaps a typical'
street scene from the Seaforth' of 1875. •
In 1879,, William Hill and Company
became William and A.E.Hill and' in 1881
William moved to a house on Victoria St.
and sold insurance there. \ • •
The Hills later moved out to Manitoba.
—•••••••••••;;-'^7-5--;,
Seaforth, Friday,
rt.&
is this day entitled to receive a piddle expression ,t approbation fur
good eunduct during the past week.
nr No Pupil is cutitied to this card who has received a mark fur
disorder, inistleinetuam• or tardiness: ,
•
A GOOD CONDUCT CARD — Things were different
in the schools in 1869 when Alfred Hill, son of
William had this good conduct card issued by
Seaforth-Public School principal Archibald Dewar in
1869. Mr. Dewar was principal from 1868 until 1871
when the school, now a warehouse at James and.
Church Streets, was a two storey two room structure:
A wing on each-side and one to the rear was added
• later.
wts'
METHODIST CHURCH IN
CANADA...
'Quarto-1y Ticket for February, 1869.
Great peace have they which love thy law ;
and nothing shall offend them. Psa.exix.165.
,
a
--2Mgagg:
MIX YA,N-METHODIST CHI:1RM
IN CANADA.
A SUNDAY SCHOOL CLASS — William Hill is the
man in the centre of this early photo of the Wesleyan
Methodist Church Sunday School, perhaps about
1875, From 1865 the Wesleyan Methodists had a
frame church buildirig wheee'Northside United now
stands. In 1877 -the present large brick church" was
erected.
Quarterly Tici ff—c'et for Mab;1867.
Beloved, now are we the sons of God, and
t loth not yet appear what we shall be. y 1 John 2.
THE HILL STORE NOW — The building .which once
housed the • Hill store could probably not be
recognized as.the same place as in the 1875 picture.
1 he brickwork, shutters and original window design
in the building next door, then the Post Office is
about the only clue to the fact that the photos were
taken of the same lobation, about 100 years apart.
(Staff Photo)
Two quarterly tickets, perhaps for
communion, issued to William Hill
by the Wesleyan Methodist Church.
';2:1' • 10,10,4WM4
Bread making basics
if you're about to try making
bread for the first time, you're in
for a thrill.—Bread making is not
only fun, but it's rewarding too.
Just imagine how good it feels to
know that the fantastic aroma
filling the room is coming from
the bread you've just made.
Homemade bread is also the
perfect addition to any and every
meal.
The secret of making good
bread lies primarily in selecting
the right ingredients. The most
important is flour. Flour made
from hard wheat has a higher
percentage of protein than that
made from soft wheat and when
kneaded. forms more gluten.
Gluten givs the dough its
elasticity so qiat it can expand
and hold within it the gas bubbles
formed by the yeast. Flour milled
from soft wheat contains less
gluten and is not suitable for
making yeast breads.
There are many types of flour
and one should know the proper-
ties of each of these before
attempting to" make bread,
Depending on Which flour you
use. the resulting bread product
can be very different.
ALL-PURPOSE • FLOUR. is a
white flour designed for all types
of flour mixtures. Most Of it is
now enriched with added B
vitamins and the mineral iron to
compensate for their loss during
refining. Health and Welfare
Canada regulates the enrichment
process.
-WHOLE WHEAT FLOUR is a
brownish colour due to the
presence of bran. This flour
contains all the natural parts of
the wheat kernel up to at least 95
per cent of the total weight of the
wheat from which it is made. It
contains more protein than all-
purpose flour and produces
heavier products because of the
bran particles. It can be used
alone or with all-purpose flour for
yeast breads. •
STONE GROUND FLOUR is
whole wheat flour ground
between two flat stones. Only a
few mills in Canada procl'(ree - this
type. Stone ground flour may
retain some germ from the wheat
kernel, giving it a creamy colour.
GRAHAM FLOUR is a white
flouf Milled from hard spring
wheat to which bran or bran and
other parts of the wheat kernel
have been added. It can be used
alone or with all-purpose flour for
yeast breads.
RYE FLOUR is made from rye
cereal. It produces a stickier less_
tlastic dough, than does wheat•
flour. It can be Used alone or with
all-purpose flour for yeast bfeads.
Flours such as soy,BARtEY
and POTATO may be added to
"'- yeast breads for interesting
flavour.
For you bread . making begin-
ners, or for anyone in Search for a
basic recipe for white and whole
wheat bread, Food Advisory
Services, Agriculture Canada;
suggest these two. They are
simple to make, even if it is your
first time and the resulting loaves
are well worth the effort.
WHITE BREAD
I teaspoon sugar
1 cup lukewarm water
1 package active dry yeast
1 cup hot milk
2 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening
5 to 51/2 cups sifted all purpose-
flour
degrees C) until double in bul k
(about 1-'/z hours). Punch down,
divide in half, cover and let rest
10 minutes. Shape into 2 loaves
and place in greased 9 it 5 loaf
pans. Brush with melted fat, For
second rising, cover and let stand
in warm place until double in bulk
(about 1-1/2 hours). Bake 30 to 40
minutes at 400 degrees F. Makes
2 loaves.
WHOLE WHEAT BREAD
1 teaspoon sugar
1/2 cup lukewarm water
package active dry yeast*
1 1/2 cups hot milk
1/4 cup molasses ,
1 tablespoon salt
% cup shortening
5 to 51/2 cups whole wheat flour
DissolVe 1 teaspoon sugar in
water and sprinkle yeast over top.
Let stand 10 minutes. Combine
next four ingredients stir until
shortening melts and cools to
lukewarm. Stir in yeast mixture.
Gradually beat in 3 cups flour.
Work -in enough remaining flour,
to make soft dough. Turn onto
board and knead until smooth and
elastic (8 to 10 minutes). Shape
into a ball and place in greased
bowl, turning to grease top. For
first rising, cover andlet stand in
warm place (85 degrees F.or 29 ,m1
degrees C) until double in bulk
(about 1 1/2 hours). Punch down,
divide in half, cover and let rest
10 minutes. Shape into 2 loaves
and place in greased 9, x 5 loaf
pans. Brush with melted Mt For
second Tising cover and let stand
in warm place until double in bulk
(about 1 1/2 hours). Bake 30 to 40
minutes at 375 degrees F. Makes
2 loaves.
*If using fast rising yeast follow
either the above method or that
given on the package.'
D&D
ELECTRIC and
MAINTENANCE
Farm and
Residential Wiring
DON HORNE
and
DON TVVYFORD
Phone:
527-1503
After 6
liktAti MARINO ;BASICS Just imagine how good It feels to know that the
W0'016 Arcata filling the room is coming from the bread you've just made.FOr
bread- inking bdginn6rs, Food Advisory Services, Agriculture Canada suggest
tryffig basic white and whole wheat breads. They are simple to make and are well
worth' the 6ffOrt. (Photo Agriculture Canada)
Dissolve 1 teaspoon sugar in
water and sprinkle yeast over top.
Let stand 10 minutes. Combine
next four ingredients, stir until
shortening melts and cools to
lukewarm. Stir in yeast mixture.
Gradually beat in 3 cups flour.
Work in enough remaining flour
to make soft dough. Turn onto
board and kneed until smooth and
elastic (8 to 10 minutes). Shape
into a ball and place in greased
bowl, turning to grease top. For ,
first rising, cover and let stand in
warm place (85 degrees F or 29
1*