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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*