The Brussels Post, 1975-11-26, Page 10SVPER
STUDS
are at
GEORGE
of
BRUSSELS
Long leaf-sterns cause the
leaves of trembling aspen trees to
rustle readily With the wind.
NOTICE
TO PROPERTY OWNERS AND Co-PROPERTY
OWNERS --
Any persons who have been regretfully Missed our canvassing: to have a plebiscite (vote) re sewage for the
Village of Brussels - please sign the petition Or tall
887 not later than Saturday; Noveinhet 10,
'0 -IFit BRUSSELS 0'601, :NOVEMBER'S,. 'ROM'
Recent ,visitors with Dr. and
Mrs, Hazlewood were Mr. and
Mrs. John McNabb of Kitchener
and Mr. and Mrs. Merrill
McPhail, Mrs. H. Dales, Major
and Mrs. Charles, Boorman and
Kathy, all of Hamilton.
Dianne Thornton of Dublin
spent the weekend at the home of
Mr. and Mrs. George Thornton.
On Friday evening Dr. and
Mrs. Hazlewood were in Hamil-
G rey
gives
rec grant
The Grey ToWnship Recreation
Committee have approved grants
to local groups to help finance
Worthwhile programs. Among
those were Brussels Lawn Bowl-
ing Club $50. Brussels Recreation
$600, Grey Central Home and
School Association $100 to assist
in the production 'of an operetta;
Walton Hall Board $200 to assist
with recent renovations.
Other business included the'
formation of a bridge club for
beginners as well as others
interested in playing bridge. The
organization meeting was held
Monday, November 24 at Grey
Central School. .
ton to attend the annual conce
by the Hamilton 'Men Teacher
Choir. The accompanist for tb
choir is their son, Lane Hazl
wood,
Mr. and Mrs, Malcolm Ritch:
of St. Marys were Sunday visitor
at the home of Mr, and Mr
George Thornton.
Dr. R. G. Hazlewood is supply
ing Egmondville United Chum
pulpit during the vacancy there
Those accompanying th
Seaforth Centenaires to Canton
N.Y. on the weekend include
Bob and Shirley Dinsinore, Jac
and Joan Price and Dennis an
Marg McCaulay of Seaforth &A
and Elaine Nichol and Max an
Barbara Watts of Brussels.
gamm**ftwAgembionn
A: Don't Forget the upcoming
BAZAAR,
BAKE SALE & TEA
St. Ambrose
Church Hall
Sat.,,,Ntiv: 29
2 P.M.
Everyone' Welcome
amtwomminr::imintimmaili
tit
Brussels players
in New York
Seaforth Centennaires Junior p
Hockey Team travelled to St.
Lawrence University, Canton,
New York on Friday November,
21, where they partiCipated in a
weekend Hockey exhibition.
The Seaforth team were defeat-
ed 4-1 in a well' played game,
David Watts, of Brussels scored
the lone goal, with Murray
Nichol, als o of Brussels, gaining
the assist. °
Shop in m etric
Walfon.
Public Meeting
December 4
6:30- p.ma,
W altos C'eitlitniuti iity H all
Concerning Park itiriptovetteritg
wALTpN RECREATION COMMITTEE
It
Dart standing
INDIIVID UAL STANDING NOV. Murray Johnston 12 3 18
Nov. 19 Carman Riley 9 3 15
St. Fin.Pts. Bill Thamer 8 3 14 ,
0 Ernie Back 19 20 59 Ron Gordon, 8 2 12
Alvin McLelland 23 10 43 Jack McWhirter 8 2 12
Wayne Ward 14 13 40 Jack Clark , 7 2 11
Hilt Ward . 16 12 40 Harm Thalen 4 3 10.
Adam Smith 22 8 38 Bill McArter 1 2 5
Ross Nicholson 21 8 37 Bradley Magee 3 1 5
Brian Adams 16 10 36 Al Breckenridge 5 0 5
GordonEngel 18 8 34 Jan Van Vliet 2 1 4
Dale Breckenridge 18 8 34 Bob Scott 1 1 3
Joe Heffron 15 9 33 Mike Idzik 2 - 0 2
Jim Smith 14 9 32
Barry Adams 15 8 31 Team Standings
Ross Bennett 14 8 30 Pts.
HarryHall 17 6 29 Sams Gang 43
Frank Workman 16 6 28 Archers 38
Charlie Shaw 16 10 26 Jamestown 32
;Don Nolan 14 6 26 Cranbrook 28
Reg Watson 14 6 26 Blyth 28
Bob Elliott 13 6 25. 5th Line 27
Jack Pipe 13 6 25 6th Line 23'
Ross Alcock 13 6 25 Morrisbank 23'
Ross Duncan 10 7 24
Sam Workman 9 7 23 High 'score 3 darts:
Glen Bridge 15 4 23 ° Ernie Back 174
Clem McLellan 11 5 21
Bill Pullen 17 2 21 High score for the evening
Lloyd Appleby 13 3 .19 Ernie Back 139
People We Know
4t 4t. At The
,fct*.s *** NEW AMERICAN
(874,-*7- -6 • * HOTEL
V4.4" -BRUSSELS, ONT.
*************
Friday and Saturday Night
Tiffins Orchefitra
**************-Ar*******
* Entertainment at ,
THE QUEEN 'S KOTEL
* BRUSSELS
* * * Friday, Saturday,and Sunday
* *
* Timothy * * * *
* with his Electronics'
Sunday Menu: Farmer's Sausage
Cheese is one
of our oldest
foods
Cheese is without a doubt one
of the oldest foods prepared by
man and it is difficult to date its
`origin. French settlers were the
first to bring the art of cheese
making to Canada. Later the
United Einpire Loyalists
introduced cheddar cheese, which
was developed in the village of
Cheddar in England. Although
there are many other types of
cheese made in Canada today,.
cheddar is still the most popular -
in fact consumption has doubled
in the last 20 years:
Cheddar cheese is made from
whole milk. It is ripened 'under
controlled temperature and
humidity. It is stored.for different
periods of time and at different
, temperatures to produce the
desired flavor. Cheddar is the,
only 'cheese that is graded, and
practically all that ors made is
Canada First Grade quality. It is
graded according to flavor,
-texture and color and must
conform to standards for fat and
moisture content.
Cheddar cheese is classed and
sold according to the length of
time it has been held to ripen or
age. "Mild" cheddar is held for
to 3 months. "Medium" cheddar
is moderately • aged to develop a
medium flavor at about 4 to 50
months. "Old" cheddar is aged
to maturity and may be kept from
9 months to 2 years. The color of
cheddar cheese varies from cream
to deep orange. but as a rule
"old" cheddar cheese does not
have coloring added.
Packages of cheese show the
type, the net weight, and the
address of the manufacturer,
packer, Wholesaler or retailer.
Cheddar cheese is labelled Mild,
Medium, or Old and the grade
may be given. Mild and° medium'
cheddar may sell for several cents
less per pound than old cheese,
which is stored longer. •
Cheddar will keep for several °
months in the refrigerator if
stored in a covered container or
wrapped in thick waxed paper or
aluminum foil. When cut, it
should be over-wrapped in foil or
plastic. If a large piece is to be
, kept fora long period, the cut side
should be protected with a
coating . of melted paraffin.
Cheese that becomes dry and
hard may be grated and stored in
a tightly covered jar.
You may wish to freeze cheese
that is left, over. Cut it, in small
pieces, weighing no more than a
pound and not more than an inch
thick. Wrap in aluminum foil or
plastic material, excluding as
much air as possible; freeze and
store 3 monhths or more at 0°F.
Always thaw cheese in the
refrigerator. Thawed cheddar
may _become crumbly or mealy
but it may be used in cooking
where texture is not important.
Food Advisory Services,
Agriculture Canada suggest a
delilcions "Mushroom and
CheesePie": This could be your
Way of participating in • the
October cheese festival. Look for
Special cheese displays in the
stores' this month, .
Gr. 5 & 6 Volleyball
Team
I The Champs
Space Men
St. Bernards
Jugheads
Bouncers
A cunit is a measure of cut
timber equal to 100 cubic feet of
Solid wood.
Gr. 7 & 9 Volleyball
Dare Devils 5 1
Frankeri Berries .3 3
Kid Pyn-o-mites 2 1
Frantic Flopouts 1 5
Fruit Loops 1 2
Done by: REg McClory
Brian Kellington
won't be long before con- (kg), 1000 grams.
sumers will be shopping for Once metric conversion
meats, fruits and vegetables in complete, it he easy
grams and kilograms instead of visualize amounts when they are
ounces and pounds. • quoted in grams and kilograms.
And cooks will be rolling their To ease consumers through, the
pastry two millimetres thick and transition period, Catherine' Sin-
shaping their meat balls three nott of Agriculture Canada's Food
centimetres in diameter. Already, Advisory Services offers two
packages sized in metric units are handy hints:
Showing up in supermarkets. The "Twenty-eight grams is about
unit of weight used on packages one ounce," she says, "and one
is the gram (g), or the kilogram kilogram is about.2.2 pounds. So
506 grams of sugar works out to a
little more than a pound and a two BPS news kilogram pot roast is about the
same as a 4.5 pound roast."
Some other weights to remem-
ber when learning to think metric,
--and egg weighs about 50 grams, 3 a loaf of bread about 700 grams 3 and a Christmas turkey weighing 2 10 kilograms would feed more
It
0
2 2 1 than 20 people.
W. L. Pts.
0 6
0 6
4 4
3 0 The 'centimetre, slightly shorter
than a half inch, will be the unit
used for measuring length in the
I? kitchen. There are 10 millimetreS
.., 6 in one centimetre.° A steak for
4 barbecuing should be about three.
2 centimetres thick and sugar
2 cookies should be rolled five
millimetres thick.
Centimetres will also be used to
indicate the distances from the
source of heat in broiling and the
space between cookies on. a
baking sheet.
is
to