Clinton News-Record, 1952-04-03, Page 9on:
EAVESTROUGHING
ELECTRICAL WIRING
AIR-CONDITIONING
GRAVITY WARM-AIR
HEATING
PLUMBING
A' FURNACE FOR EVERY
JOB
WISE and BATEMAN
Phone 147 Clinton
num 1111111 11 1 nuic IIIIiHliiilli
POW
the NATIONAL way!
• ••
At•
- 114
1. Start Chicks right on Chick
Starter made with National
Chick Mix Concentrate!
8/1 1/ 1i1' t
2. Follow through the vital
growing period with growing
mash made with National
Developing Concentrate!
Follow up the vital chick starting season by feeding your
birds a growing mash made with National 34% Developing
Concentrate ... with a valuable meat meal base . .. fortified
with essential vitamins and minerals . . . and fresh-mixed
for tasty goodness.
A GENERAL MOTORS VALUE rivn *Olean! of ewe um on both tenet. Na•dro-Malic Soper
Have you seen them? They're the latest and greatest of the famous
Oldsmobile line . . . the great new 1952 Super "88" and the magnifi-
cent new Classic "98", They've got everything! Elegant new exteriors
styled to match the new, more powerful "Rocket" engine's flash and
dash. Sparkling new interiors which provide the last word in cruising
comfort, and offer you a new choice of glamorous interior-exterior
color harnonies. Inside and out, in fact, each series, features a host
of revolutionary new engineering and styling advancements. Truly,
in '52, Oldsmobile's the car of cars . . and the car for you!
• •
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• .-:'••• .... ''''''' ''' ''''''' " • • '''' ' .""
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• • • • . ,
160 H.P. "ROCKET" ENGINEI—Theamaz:
in g "Qttadri-,Ict",01(Islii oldie's revolutionary
new carburetor, and new high-lift valve
is mechanism have added 25 more horsepower
to the famous high-compression "Rocket"
engine.
. Illustrated
Super "88" Itoliday Coupe
C
1,
*HYDRA MATIC SUPER DRIVE —
Oldsmobile's new Ilydra•Matic Super Drive adds a totally new and delightful perform.
once range to this famous manmade trans.
tnissiott it's the most v ersatile, most
flexible automatic transmission ever offered.
• ;so:$:4;6 •
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to
Illustrated—The "Ninety.Eight"
4-Door Sedan
NEW GM HYDRAULIC STEERING Givt
llydranlie Steering, optional at et tra cost on
the Classic "98" series, „takes all effort out
of steering, but leaves you the tilidrnportant
"feel" of the wheel,.
&Mt
0.4521
LORNE BROWN MOTORS LIMITED
Trophy Presented Captain
Hello Homemakers! It's quite
an art to serve appealing, satisfy-
ing meals on meatless days—one
that requires a great deal of in-
genuity.
Fish, cheese and egg dishes are
accepted Lenten standbys. In place
of gravy, we tend to think of
milk sauces for fish, cheese
squares and omelettes. A thin
milk sauce may be surprisingly
flavored with a very little addi-
tion of your favorite herbs or
mushrooms, celery leaves a n d
such. Even a spoonful pf tart
mint jelly makes a difference ...
and there is a new variety of
mint jelly on the market this
month.
The favorite recipes which we
collected this week are from
Marie Fraser of the Dairy Food
Services. If you wish to ask our
informant regarding other dairy
products the address is 408 Huron
Street, Toronto.
Croquette Sauce
1 cup vegetable, stock
3., tbsps, butter
1/4 cup flour.
1/4 tsp. salt
Paprika
Make as a cream sauce,
Allemande Sauce
(For asparagus or string beans)
W/C B, G, MILLER, CD, (right) Officer Cqmmanding No. 1 Radar and Communications
School, RCAF Station, Clinton, is, shown presenting the -championship trophy of the Westftil
taxio Badminton "C" League to F/S Gordon Jackson (left) captain of the RCAF team. Look-
ing on are Mrs. Terry McKay (vice-captain) and Sgt. Jim Hafel (president of the club).
—Clinton RCAF Photo
N NEWS ,REPORT) • l'illIftSDAYr AIR Ili 0, 1.952 PARE wow
My %torte.
If we live in a municipality in
Southern Ontario which is Part
of a. county set-up for adminis-
tration purposes, we are charged
on our local tax bills for such
items as County Rates, High
School Districts, Township School
Areas, etc. If we live in a mu-
nicipality in Northern Ontario,
we are sometimes charged for
the last two items and in addition
,for the maintenance of the Dist-
rict Home for the Aged.
Now the amount we pay for
these things is based on the as-
sessment of our property. The
total assessment of our munici-
pality is supposed to be equalized
with the assessment of the other
municipalities which share such
services as roads, schools, health
units, etc., with us. In other words,
if our municipality is assessing
for 100 per cent of the value of
.the property, and the other mu-
nicipalities are only assessing for
60 per cent or 80 per cent of the
value of their property, we are
going to pay too high taxes as
our share of the cost of providing
these services. •
In any endeavour to equalize
W." JaPles) such charges which are based on
assessment, the assessment is
equalized among the different
municipalities by the county, dist-
rich or school authorities.
Appoint Valuators
Prior to an amendment to the
Assessment Act in 1943, if the
county council could not arrive
at a proper equalization of as-
sessment themselves, they were
required to appoint valuators
every five years to value five
per cent to eight .per cent of
the properties in each munici-
pality. These values were then
reduced to a common ration e.g.
50 per cent of value and this
determined the equalization of
assessment for county rates or
school purposes where such school
areas covered more than one mu-
nicipality or parts of more than
one municipality.
This system did not prove sat-
isfactory as the municipalities op-
erated on different methods of
valuation generally on a "guess"
method and the percentage val-
ued was only a small fraction of
the total number of properties
and therefore in many instances
Cattle Population Up
Other Animals Down
Number of • cattle in Huron
County at .December 1, 1951 was
162,49,Q, which was a 10.5 per-
cent increase over the previous
year, according to the Monthly
Crop, Report, Ontario Departmeot
of Agriciilture. In Ontario, the
jump was 355,700 or 12.7 percent.
At the same time, total, number
of swine was 136,500, a 2.9 per,.
cent drop from the number re,
ported .at December 1, 1950, Pro,
vincial increase was 210,700 or.
9.5 percent,
A 2.15 percent drop in sheep
was reported at December 1, 1951,
The number at that time was
9,100, In Ontario the" increase
was 12,100 or 3.9 percent.
The' largest drop in livestock
numbers is reported in horses. A
23.7 percent drop to 10,825 was
reported at December 1, 1951. In
Ontario this was a 19,1 percent
drop to 287,900.
quite' misleading.
To overcome this and to insti-
tute a standard system of valua-
tion in the county, the United
Comities of StormOnt, Dundas and
Glengarry in 1943 made the first
appointment of a County Assess-
or under the authority of the
1940 elgislatlon. Singe that, time,
25 ,other County Assessors have
been appointed, two of them
commencing their duties this
year.
This leaves 12 counties which
have not as yet made appoint-
Inents. While legiSlation was
enacted in 1950 to permit•
municipalities which compriSe
the Territorial Districts In Nor-
thern Ontario to pass by-laws
requesting,the appointment of
District Assessors, so far no ap-
pointments have been made.
Duties of Assessor
The duties of a County Assess-
or are to supervise the work of
the various assessors in his county
and to standardize the methods
of preparation of the assessment
rolls. He makes• a report by June
1 of each year to his county coun-
cil and this report forms the basis
of the equalization of assessment
as set by that council.
This report is of necessity only
the basis, and may be amended in
any way or rejected. Part of the
figures shown in this report are
taken from the assessment rolls
prepared by the municipal asses-
sors in the previous year and the
recommended figures for the pur-
pose of equalization may have
littlepir no similarity to the local
assessors' totals. While the county
council prepare their equaliza-
tion by-law immediately follow-
ing the County Assessor's report,
the county rates or levies based
on these figures do not appear in
the local tax bills until the fol-
lowing year. A lapse of two years
is thus found between the tithe
your local assessor visits your
property and the time yog pay
county rates based on such as-
sessment.
Re-Assessment A Chore
It is found that the County
Assessor requires from tiff` to
five years to complete his work
of re-assessment in a county.
This period is determined by the
number of municipalities in the
county and the co-operation giv-
en by the local municipalities.
The weakness of the county
assessment system being the
highest form of supervised as-
sessment, lies in the fact that
high school districts and township
school areas overlap in many
cases into adjoining counties with
different methods of valuation.
Possibly the solution is super-
vision by the Provincial Govern-
ment in an endeavour to institute
a common basis of valuation and
assessment.
(In next week's article you will
be told of the provisions of the
Assessment Act which govern the
basis of your own assessment.)
CRIPPLED CHILDREN
NEED YOUR HELP
BUY AND USE
'EASTER SEALS
ANNUAL APPEAL
MARCH 13—APRIL 13
Campaign Sponsored by
Clinton Lions Club
Dr. J. A. Addison, chairman
1111111111111111111111111111111111111111111111111111111111111111111111111 11111111111111111111
CALL IN AND
SEE US ABOUT
YOUR PROBLEMS
THIRD OF EIGHT ARTICLES ON
The History of Assessment and
Municipal Taxation in Ontario.
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You have an investment in your farm-grown grains.
Protect this investment by balancing the grains with
National Developing' Concentrate—and get birds that lay
premium eggs through fall and winter.
THE VITAL GROWING PERIOD
MEANS PROFIT OR LOSS
IN THE LAYING PERIOD
Birds today are bred for fast growth. You must .
supply added animal proteins, minerals and vitamins
to keep them growing, for range and grain alone
do not supply the material needed for tissue and
bone building. Match the fresh greens on the range
with a "fresh-mix" mash containing all the newest
growth factors.
am Sal INN M= eel OM MN INN MS - .1111
See Year NATIONAL Dealer today—Look
for the bright Orange and bleak Sign
•
WILLIAM STONE SONS LIMITED
INGERSOLL ONTARIO
Ns-3
FEED MIX
FOR POULTRY, TURKEYS, HOGS and CATTLE
&alms Your Crop with NATIONAL well-cured, properly-blended FERTILIZER
S. Riddick and Sons
Clinton Phone 114
John Aldine ton
a
Varna Phone Clinton. 626.r5
Sauce may be flavored with any
of the, following:
Celery salt
1/4 tap. nutmeg
1/2 tsp. Worchestershire sauce
1 tsp. sherry
1 tsp. minced onion
tbsps, dry parsley
2 tbsps. chopped chives
Curry Sauce
1 qup cream sauce
1 tap. minced onion
1 tsp. curry powder
1.,„, tsp,, lemon jAce
Combine anion, curry, powder
and lemon juice into hot cream
sauce. Serye with fish, eggs or
meat.
Take A Tip
1. Although a cream sauce and all
its relations, are best made in a
double boiler it ,requires 10 to
15 ininutes, long m cooking. and
Stirring, On an electric. range
• milk mixtures are etiqiced
Toow successfully and
USe third potation of elernent
or medium heat for large
quantities.
'2. USO a wooden spoon or a wire
whisk to stir a cream sauce.
3. Combine any additions to cream
sauce . while mixture Is boiling
O that • it will not become wit**. 4. tor creamed dishes use about
tis' half •-. 'much sauce as there
are -solids.
The Question Box
Miss Ii. J. Asks: What are
capers?
Answer: Capers are pickled
nasturtium seeds.
Mrs. K. B. asks: Is a cheese
sauce or fondue made successfully
with processed cheese in Place of
grated old cheese.
Answer: Cream cheese is as
successful as old cheese in sauces,
etc. It will be necessary to. 4140
processed cheese as ,it cannot be
grated readily. A few grains, of
cayenne may be added when
creamed cheese is used.
Mrs. A. D. asks: What flavor-
ing can we use other than lem-
on to improve applesauce made
with apples that are mealy?
Answer: Cook apples in can-
ned` peach, pear or pineapple
juice. * • *
Anne Allan invites you to write
to her (% Clinton News-Record).
Send in your suggestions on
homemaking problems and watch
this column for replies.
1 cup potato wAter,
2 tbsps. butter (about 3 mina.).
2 tbsps. flour
1 egg yolk
1 tsp. lemon juice
Use water from- boiled potatoes.
Make sauce with butter, flour and
potato water. Remove from elec-
tric element and beat in egg yolk,
and when slightly thickened, add
the lemon juice. Serve on cook-
ed asparagus.
Cream Sauce
1 cup' hot milk
2 tbsps. butter
2 tbsp6. flour
1/4 tsp. salt
3' tsp. pepper
Heat. milk on low electric ele-
ment. In another saucepan melt
butter and blend in the flour.
Stir in the hot milk and continue
stirring until smooth and cooked