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The Exeter Times-Advocate, 1963-08-15, Page 8IZL17.7.77.7.7-eff..7e er=eeee.ereerieeeeee''"'" " • FAroci MR, AND MRS. WILLIAM S. W. JAQUES OUR BEAUTY OMIT MUST BE KEPT IN PLACE,A PACK AU GIRLS JUST HAlif TO PACE FRAGRANT BLUEBERRIES ADD FLAVOR AND RICH BLUE COLOR TO SUMMER DESSERT SUMMER SPECIALS ELIZABETH ARDEN BLUE GRASS SOAP Reg. $3.00 . • .... SPECIAL $2.00 Reg, $2.25 , • SPECIAL $1.50 HUDNUT EGG CREAM SHAMPOO Reg. $2.00 SPECIAL $1.29 LADY PATRICIA SHAMPOO 16 oz. .990 NOXZEMA SPECIAL 6 oz. .990 BANKERS FOUNTAIN PEN $1.00 with 6 free cartridges Butane Lighter SPECIAL $1.89 UNTLEY ill DRUG STORE EXETER :1[._%,..01.4, Telephone Ontario 235.1070 s There's more to milk thon. meets the ,eye Show those book -covers. any „store- selling pleetice by erelleee-e• School hooks, even as reoellt , polythene film can be bought hi 13! as 10 years ago, were so Oran in Pier no student Minded the yard about P cents AY.P*.d covering them with wrapping for a 54-inch width. One yard, paper jackets to protect their will cover several beoks. resale value, Lay the heel(.open 94 the Today, psychology naa ente- sheet of polythene and cut out red the bpok Publishing lades, piece aheet t.vro lePhes larger try, creating a new aPPreach than the Dec* all roiled. Fold designed to make a book.bright the polythene over the trent end and attractive from cover tp back covers„ leaving it standing coyer. So transparent bpolc co- up top and bottom. Then with very have become Popular ,as a scissors cut the film Straight means et Protecting the book into the back corners of the book while still alleWingtheeelor and and fold the small rectangle of design to show through. film thus formed to the inside Thrifty mothers prepare to give a ,smooth edge, Now themselves for the September - please turn to page 9 back-to-sobool flurry pf book- covering by setting aside the transparent polythene bags Which arrive with lalpuses, sweaters and dry-pleaninge For anyone starting from, scratch, some particles of milk solids and thus spoil the quality of milk. The problem thee has been to find a way to. prevent Iwo- Sity in those parts of the Proper cooling of the milk is important if quality is to be maintained and this subject is under study. In other well- equipped labs, radioactive fall- out add its effects on Milk have to he determined in order to protect the health pf the coo, sum er, This glimpse at the research carried on gives us some idea of the scientific work involved in producing our country's milk flow. Perhaps it will make et more conscious of what lies behind the quart of milk we have on our kitchen table, Local leader heads school Will reside in Toronto Silhouette HAIR FASHIONS Beth's HAIR STYLING NEXT DOOR TO SANDY ELLIOT'S Open Tues„ Wed., Thurs., Sat., 9 to 6 Friday 9 to 9 We specialize in PERMS, COLOUR, SHAPING, SHAMPOOS & SETS For appointment phone 235-1452 Exeter PHONE 235-2951EXETER' GODERICH BUSINESS COLLEGE NOW LOCATED AT WATERLOO ST. CORNER WEST ST. 22nd FALL TERM OPENS SEPTEMBER 3 Modern Building — NEW Electric and Manual Typewriters — Qualified Teachers-- Mimeograph—Dictaphone Monthly Tuition $28 Diplomas issued to Senior and Junior Course graduatesby THE BUSINESS EDUCATORS' ASSOCIATION OF CANADA Final Exams set and graded by the Board of Examiners. We suggest that you start with the class on September 3. Register Now! Dial JA 4-8521, 7284, or 6307 for an Appointment. Approximately 100 leaders of Messengers, Explorers and CGIT grotips will attend the annual school for leaders of United Church groups to be held August 20-23 at Alma Col- lege, St. Thomas, Mrs. R. S. Hilts, Exeter, is in charge of the program and states that some of the out- standing leaders on the Board of Christian Education will be present and take part in the sessions.. Rev. Morley Clarke, field secretary for London Confer- ence, will conduct the Bible study. Mrs. J. L. Carder, Tor- onto, secretary for primary groups for the Board of Chris- tian Education, will discuss the new mission study for '63-'64. Afternoons will be given over to panel discussions, group dis- cussions on the problems of leaders. The school is sponsored by London (Inference Christian Education committee, of the United Church. Luscious refrigerator cake groom, Mrs. Gerald Geiser, Ilderton, and Mrs. Clayton Van Alstine, Exeter. They were gowned alike in mauve peau de soie, street length, and sheath style with organza over-skirts. They carried yellow daisy-like mums. Flower girl, KarenKer- nick, niece of the bride, wore yellow nylon with smocked yoke, white accessories and carried a basket of white flowers. Harold Jaques, RR 2 Kippen, was best man and ushers were Grant Jackson, RR 1 Exeter, and James Jesney, Crediton, A reception was held in the church rooms when the bride's mother received guests in a beige sheath dress with white embroidery trim and corsage of bronze roses and mums. The groom's mother chose a mint green sheath with jacket and corsage of pink roses with white alums. For travelling in Eastern On- tario the bride donned a white arnel dress with pleated skirt and blue jersey trim. Mr. and Mrs. Jaques will re- side in Toronto. White gladioli and ferns formed the floral background in Crediton United Church for the wedding ceremony perform- ed by Rev, S. E. Lewis, Exeter, for Frances Joy Jackson, daughter of Mrs. Joy Jackson, Crediton, and William Samuel Wesley Jaques, son of Mr. and. Mrs. Oliver Jaques, Hensall e Saturday, July 27 at 2 pm. Given in marriage by John Montgomery the bride wore a floor-length dress of nylon net and lace over satin, fashioned with a lace bodice trimmed with cup sequins, long pointed sleeves and square neckline edged with pearls. The bouffant skirt was styled with lace yoke effect and a scalloped lace in- sert. Two organza flowers cen- tred with lily of the valley held her elbow-length veil of silk illusion edged with silk em- broidery. She carried an ar- rangement of red roses, steph- anotis and ivy. Mrs. Roy Dykeman, RR 1 Crediton, furnished the wedding music and accompanied the soloist, Mrs. Kenneth Jackson, Crediton, Mrs. Charles Kernick, Ex- eter, sister of the bride, was matron of honor and 'brides- maids were Sisters of the Bake an angel food cake the day before it is to be served and freeze it. Economists at Macdonald Institute, Guelp h, say it can be frosted while it is still frozen and the cake will not tear. Foam takes special care Ladies June, July and August are peak months for blueberries. The 19.5 million pounds of them, produced commercially in this country, come from Newfoundland, Prince Edward Island, Nova Scotia, New Bruns- wick, Quebec and British Col- umbia. Mr. and Mrs. Robert South- cott, who have just returned from a trip to the Maritimes, report they saw "scads of them". Nineteen and a half million pounds is a staggering lot of berries to pick. However nio- •ev eeeeltel n dern science has come to the rescue. Now they have a mech- anical harvester which vibrates the ripe berries off into a cloth- covered collecting unit. This harvester is used toward the end of the season rather than for the first picking or two because a certain number of under-ripe berries are loosen- ed up along with the ripe ones. As the fields get bluer and bluer the mechanical harvester becomes more and more use- ful. Blueberries are good "as is" but recipes using them Earn $20 to $30 working 2 or more evenings a week. No canvassing, no col- lecting, no delivery, no investment. What is behind the quart of milk we have on our kitchen table? Are we aware of the scientific research and Peeerl- reentation that contributed to its production? The Canada PePartmeM of Agriculture employs Many scientiSta whose mission is to 11(101" n ways \ov lierlseorme ae4ut:sgs heci quality pf milk, at the lowest Cost. The work of the Se experts is of great importance not only to the dairy industry but to all Canadians. Although the fields in which these Se enti sts are working are graced with titles which may Seem strange to lay people, their work cloes concern us, arid it might not be so corepli- Gated after all. Let us peek into their laboratories and see what they are doing. For good milk first get a goed cow! With this in mind, let us head for the genetics laboratories of the Animal Re- search Institute. Genetics is a science dealing with the pro- duction or development of living beings. - this case, dairy cattle. Cows were first imported into Canada from France as far back as the 1600's; later on in the 1800's, from England, Scotland, the Channel Islands and Holland. Through breeding and selec- tion, the scientists have been working to develop cows which will transform feed into the highest quality and quantity of milk at the lowest possible cost. Well-bred cows indeed! So good that Canadian cows are now in demand for export to foreign countries. Naturally these cows must be properly fed. This leads us: --into nutrition, where studies are undertaken on sum- mer and winter feed as well as on antibiotics and their ef- fects on production; --into biochemistry, the sci- ence of the chemical process in our well-bred cow; --into physiology, the study of the functioning of its body. In these highly specialized fields, experts probe the me- thods by which feed is assim- ilated and processed by the ani- mal into milk. This brings us to the ques- tion of quality in milk. The higher the proportion of milk solids (proteins and fat) com- pared with the amount of nat- ural water content, the better the food value of the milk. And when we add to this freedom from harmful bacteria or other contaminants, we have milk of high quality. But it is not enough to obtain from the cow high quality milk; we must also be sure that this quality is carried to our table. Here again, we find scientists of the department working on methods of maintaining the high quality of the milk produced. During our tour we also meet some of those specialists work- ing on the improvement of equipment sech as the milking machine. For instance, the rub- ber parts which receive the milk may, if they are porous, retain pics Personal Items of Interest In and Around Exeter The Exeter Times-Advocate is always pleased to publish these items. We and our readers are interested in you and your friends. Phone 235-1331. regaiW • : " •-•" I .iviAiMIS:723,3=121PretWA FOR INTERVIEW CALL HENSALL 261J4 OR WRITE TO BOX 145 HENSALL Apples good health habit Fete bride-elect prior to nuptials Miss Carole MacGregor was honored at a trousseau tea given by her grandmother, Mrs. Lulu MacGregor and her aunt, Mrs. Helen Eagleson. Guests were received by the hostesses, the bride-elect, the groom-elect's mother and Mrs. Carman Ire- land, aunt of the bride-elect. The tea table was set with a white linen tablecloth, an ar- rangement of white mums and pink gladioli, two crystal can- delabra and pink and white ta- pers. Pouring tea in the afternoon were Mrs. Clarence Montgom- ery and Mrs. William Desjar- dine, great aunts of the bride- elect, Pouring in the evening were Mrs. Gerald Snider also a great aunt and Mrs. William Eagleson. Assisting in serving were Misses Beulah Woods, Nancy MacGregor, Marion Sni- der and Annabelle Taylor. Showing gifts and trousseau were Mrs. Annabelle Sherritt, Miss Annabelle Taylor, Miss Betty Finch, Miss Carole Tay- lor, Miss Marlene MacGregor and Mrs. Glen Thiel. Miss Bon- nie MacGregor and Miss Dianne Taylor received the gifts. The guest book was signed by 135 guests. Shower hostesses have been Miss Margaret and Marlene Hotson of Grand Bend and a presentation by friends and neighbors of the groom-elect. A dinner party and persona! shower was given by Miss Mar- garet Barrus at the Detroit Women's City Club. eitemteoz. MILK After play, for every meal Serve Junior or Sis large glosses of milk, 10 Reasons Why Every Child Needs Quart Of Milk Daily 1. MILK is essential to the best develop- ment Of bones and teeth. 2, MILK builds good muscles. 3. MILK helps to preserve balance in the diet. 4. MILK produces growth and vitality and increases resistance. 5. MILK is a refreshing drink. 6. MILK furnishes energy for warmth and work. 7. MILK is easily digested. B. MILK is the best health protecting food. 9. MILK a quart of it, supplies over .50% of the days essential food needs. iO.MILK GIVES MORE FOOD VALUE AT LESS COST THAN ANY OTHER FOOD. Start your youngsters toddy on this plan Of a duort of milk dolly, They 'll hove more pep and energy4 and no loggino in Stho0i work. New fabrics require special sewing techniques. Clothing ex- perts at OAC offer suggestions for sewing and care of lamina- tes, a group which includes a variety of knit and woven fabrics backed with foam. Foam laminates: . Keep their shape and do not stretch, shrink or sag. . Provide effective insulation, with approximately 1/16 the weight of ordinary fabrics. This results in a warm garment with less weight and bulkiness. . Resist wrinkling and so stay fresh-looking because foam is springy. Are flexible and have good strength. . Are flame retardant. Are odorless and will not retain odors, Many new patterns for outer- wear are marked "suitable for laminated fabrics." For best results select a simpleenniitted style with few intricate. details, Use well sharpened shears for cutting laminates. SEWING Practise sewing on a sample of the laminated fabric before working on your gar meet. It roey be necessary to loosen the;zes- sure on the presser foot, To keep the fabric feeding smoothly through the machine plane tis- sue paper between the Warn and the presser foot and between the foam and the feed dogs. 'The paper can be removed eeelly after stitching. PRESSING Always press on the right side of the fabric. Be careful not to touch the foam with the iron. A steam iron and a dry press cloth or a dry iron and a damp press cloth may be used, Scene laminated fabrics have labels indicating that steam or Moisture must be avoided in pressing. FINISHING Slash darts and press open. Stabilize and strengthen the but- tonholes with interfacing. Inter- facing should be Used in the hem for satisfactory retults. Use a color that closely matches the fabric or the fdarri, Cut the in- terfacing 1/4 inch wider than the width of the finished hem and the eatne length as the heel. Place the interfacing inside the hem extending the 1/4 inch beydlici the edge of the laminate; mach' e . stiteh aloe the edge Of the laminated fabric, 'Turn up the hem and catch-stitch the in- terfacing to the fabric making certain to Sew through both layers Of the laminate. The foam alone will not hold the stitches, To prevent stitchts showing on the right side the harldstitching must be loose so that the foam is neteonipt.ested, make delicious eating. Pictured is a blueberry refrigerator cake which makes a perfect summer dessert. 1 envelope gelatin 1/2 cup fresh orange juice 1/2 cup hot water 1 tbl lemon juice 1/2 cup sugar 1/4 tp salt 1 cup fresh blueberries 2 egg whites beaten 1/2 cup cream whipped Lady fingers Soften gelatin in orange juice, Stir In hot water. Add lemon juice, sugar and salt. Wash and crush blueberries and add. Chill until mixture begins to thicken. Fold in beaten egg whites along with whipped cream. - Line bottom and sides of an 8-inch spring-form pan with lady fingers. Pour in half the mixture and cover with a layer of lady fingers. Repeat using remaining blueberry mixture and lady fingers. Chill until firm and ready to serve. Garnish with whipped cream and top with blueberries. BLUEBERRY MUFFINS One year while wintering in Florida we enjoyed blueberry muffins from a certain bakeshop in St. Petersburg. We haven't tasted any quite as good since —we even brought some home with us. The local stores carry a blue- berry mix, or just add 1/2 cup of drained cooked or canned blueberries to your favorite muffin recipe. BLUEBERRY PIE Line a 9-inch pie plate with pastry. Combine 4 cups fresh blueberries with 3/4 to 1 cup sugar, 3 tbl flour, 1/2 tp grated lemon rind and dash salt. Fill pie Shell. Sprinkle with 1 to 2 tp lemOn juice; dot with 1 tbl butter. Adjust top crust, Bake in hot oven (400 degrees) 35 to 40 minutes. The lemon rind, juice and salt help to take away from the bland taste of the berries. If you are fond of spice also add 1/2 tp each of cinnamon and nutmeg. GLAZED BLUEBERRY PIE A few weeks ago we featured a glazed strawberry pie. Ablue- berry pie is made in much the same way by fillingthe pie shell With 3 Cups Of berries and Core- bining one cup berries and 1/2 cup water; Bring just to boiling, reduce heat and simmer Min- utes, Strain reserving juic e (about 1/2 cup) Combine sugar and cornstarch; gradually add reserved juice. Cook, stirring constantly, till thick and clear, Cool slightly; add lemon juice. Pour over berries in pastry shell. Chill. Trim with pastry daisies Made by cutting daisies from pastry scraps and baking in very hot oven (450 degrees) for 2 to 4 mitextet, Patent leather struts this fall Patent leather shoes will go out on the town this fall. Pre- viously a daytime shoe high- lighting skirts, Suits and dres- ses the patent leather shoe will be seen afoot at late day and far into the evening this year, Featured at press week pre- view Of fall shoes at Leather Industriee wasa galaxy of real patent leather pumps and spec- tator-styled shoes to compli- ment party frocks this year. High heels and sharply pointed toes added to the high-fashion effects of these versatile shoes. For late-day wear, many of the spectator-styled patent lea- ther shoes use an underlay of bright-colored leather,'often in red or green" to give a Color lift to these handsome shoes, Catering to thr iinportanceof brown in the coming season's prettiest dressy wear one par- ticularly striking looking patent leather shoe is interpreted in gleaming breeze with a slender three and a half inch heel and the• quadruple needle—the tea- son' s most pointed toe. The heel of this shoe showed a clustering of very tiny tope& jewels to give a glamorous glitter to evening wear. An artist had just finished reading a story through, and was about to begin illustrating it for a. Magazine. "I say," he Said to his Wife, "this story is supposed to have happened in 1953, Now what were dresses like ten years ago?" "dike rainel,, she retorted, throwing him a bitter glance. Exeter Dairy Ltd. The first Cartaritaii.patetit was issued to ritoah Cushing Of One- bee; in 1824, for a, washing Machine. Now there are rabbet 25,00 patent aPplitatleat year, and about 2,600 are granted, Plicine254144 Mr. and Mrs. Andrew Bier- Ling and family and Mr. and Mrs. Cliff Brintnell and Paul spent a week on vacation north of Parry Sound. Mr. and Mrs. Joseph Wooden and family spent the weekend in Ann Arbor, Mich. visiting Mrs. Wooden's brother, Dr. John Wallace, and family. Dr. Wallace is senior resident psy- chiatrist with the University of Ann Arbor Hospital, Mrs. Valeria Armstrong has just returned after spending two weeks in Pittsburg, Knox and other points in Pennsylvania. Mr. and Mrs. Ervine Eggert, Bob and Michael, of Greenway and Mr. and Mrs. Chester Fin- ley and family Of Kitchener were guests of Mr. and Mrs. Norman Kleinfeldt Sunday. Mr. and Mrs. David Millar spent a ten-day vacation at the summer home of Mr. and Mrs, W.G. Turnbull, Kawartha Lake region, Northern Ontario. Randy and Barry Witte of Ottawa have returned home af- ter visiting with their grand- parents, Mr. and Mrs. Jack Larnbden, Victoria St. Mr. and Mrs. Clark Fisher, Mr. and Mrs. Bennett Fisher, Randy and Cindy, Mr. and Mrs. Glenn Fisher and Kimberly Fis- her visited with Mr. and Mrs. Amos Warwick at Port Huron Sunday, the occasion being a reeeption for Mr. and Mrs. Gary Warwick, newly weds. Miss Mary Van Camp spent a week with her sister, Mrs. Har- old Yates and family at Ipper- wash. Mr. and Mrs, Gerald God- bolt, George and John, are on a trip through the Western Pre- vinces, Mrs. Marjorie Mikes flew Monday to the Lakehead visiting iii Pert Arthur and Port Wi liam Sgt and Mrs. Alex Ellis and family of Picton visited in Exe- ter last week and are now holi- cloying In Northern Ontnr lb, Mrs, Anita Ellis, who has been staying with them, accompanied them to Eketer and spent few days last week with her sister- to-law, Mrs. C,J, DOW, Not enough people choose food strictly for health, but those who enjoy munching juicy apples certainly practice a good health habit. Health authorities agree that there would be much less dental trouble for children -- or adults — if apples found a more prominent place in deity menus. Apples offer a welcome change from soft, processed foods. At one time crisp, firm apples were at their best only in early autumn. Now, however, modern storage ,facilities keep apples colorful and tasty throughout the year. They are displayed attractively at lead- ing markets from one season to the next. This matter of eating apples for health merits some atten- tion, Apples — whether served raw or In tempting salads -- helps Care for the teeth, and prevents tooth decay. This is particularly important in plan- ning Meals for children. Apples are excellent in removing from the teeth the decay-causing par- ticles left by other foods. This fact was pointed up recently In a British study of children, which indicated that the habit of eating apples between meals cut down the occurrence of tooth decay considerably, Added to this, too, the grind- ing exercise in eating apples is definitely necessary for good dental placement. There are several tips to families intheirapple4 eating habits. Keep apples in a handy plate, where the chil, dren can help themselves, Put the fruit dish in a cool loca- tion, when apples are to bekept overnight or longer. Apple a store best In waterproof or air-6 tight bags, which protect them froth the strong odors of other foods, It Is Well to remember that an apple is a living thing; even a long while alter it hat- left the tree, Heat and dryair grad, wally rob apple's of their health, giving fibret, Mr. and Mrs. Gerald Keller, Peter and Bonnie of Chatham and Mr. and Mrs. William Wright of town returned from a ten-day trip from Lake Nipigon and other northern places. Mr. and Mrs. Ted Wright were on a trailer holiday for two weeks going as far north as Collingwood. Former Exeter resident, Harry J. Fuke, was featured in a recent Bank of Commerce magazine as one of four "Belle- ville boosters" who have pro- vided 25 years of continuous management for a branch in Belleville, Mr. Fuke retired in Belleville after being manager there from 1950-58 and, accor- ding to the magazine, remains active in community work. Mr. and Mrs. Cecil Wilson and Mary returned last Sunday from a trip to the Maritimes visiting in Montreal along the St. Lawrence and with a bro- ther of Mr. Wilson, Fl/Lt Leo- nard Wilson at Summerside, P.E.I. They returned by way of the States. Mr. and Mrs. R.M. Southcott, Jayne and Barry returned Sat- urday from a two-week camping trip in the Maritimes. Mr. Graeme Patterson, Pa- ris, and Mr. Paul Hamilton, Toronto, were recent guests of Mr. and Mrs. Joseph Wooden. TRIP TO WEST Mr. and Mrs. Percy Noels and family have just returned after spending three weeks mo- toring to the west coast. They visited relatives and friends on Vancouver 'elation at Bethune,. Sask. and in Al- berta and B.C., among them'two brothers of Mrs. Noels' mother (Mrs. E.C. Appleton, Exeter). Mrs. Noels also visited the burial places of her grand- parents. They were impressed with the city of Calgary and rated Alber- ta as the best provieet. They said Alberta had "gone all out" to Make the campers comfor- table with theit covered letild- Inge and large stoves for cook- ing. In all about 6,700 miles were covered.