The Wingham Advance-Times, 1967-07-06, Page 5A Pleasant Atmosphere
I No matter what the occasion, THE BLUE BARN will
I make it better. The Pine Room, The Ebony Room and
the Main Diningroom for special occasions and our in-
viting Coffee Shop for lunches.
ZC 11
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n -1'"1 Bitie.'"adrn
Between P'almerston and
Listowel on HIGHWAY 23
AMPLE PARKING
For reservations:
Phone LISTOWEL 291-1580
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MECCA FOR THOUSANDS of summer boat-
ers is Ontario's famed Trent-Severn water-
way which stretches for some 240 miles
through one of the province's most storied
regions. Along its route, from Lake On-
tario to Georgian Bay, are 44 locks and a
marine railway. — Ontario Department of
Tourism and Information Photo.
Wiskpam mitaw.Titues. .14Fsday. July '01 190 0-v Pose, 5,
features from
The World of Women
Diary; of a Vagaoond
'by Dorothy Barker
411
HAVE YOU
ANYTHING TO REPORT?
CALL 357-2320
We don't know everything that goes on and
sometimes people feel neglected when they
don't find reports on events that particularly
interest them in the newspaper.
Readers can help make the hometown paper
even more interesting by calling or sending
news items to our office.
How about personals? Have you been away
•!" or had visitors?
WE WELCOME
YOUR
CONTRIBUTIONS
M. E. ZURBRIGG, photographer, was in
the building now a shoe repair store, and
1', H. Ross' music store was located in the
present Hamilton Optical store, Offices
above were reached by the outside stair.
case,
Wed in McIntosh Church
Charles Scott Of R,R,
ford gave his daughter. Audrey
Mae,, in marriage at McintOsh
United Chureh on Saturday af-
ternoon when she exchanged
wedding vows with Robert
George Becker of R. R, 4 Mild-
May, Rev. Rea Grant perform-,
ed the ceremony in a setting of
pink peonies and white orange
blossoms,
Mr. and Mrs. Charles Scott
are the bride's parents and the
groom is the son of Mr. and
Mrs. Elmer Becker of R,R. 4
Mildrnay,
The floor-length peau de
sole gown with elbow-length
sleeves featured a chapel train
extending from the shoulders.
Her tiara headpiece held a
shoulder-length veil. She car-
ried a bouquet of roses and
white mums.
Miss Marian Scott of Strat-
ford, maid of honor, wore a
floor-length mint green sleeve-
less gown of peau de sole with
rounded neckline. She wore a
matching wedding ring head-
piece, matching shoes and full-
length gloves and carried a bou-
quet of white and pink mums.
Eric O'Kell of R.R. 2 Maple
was best man and Gordon Scott
of Walkerton was the usher.
A reception was held in the
basement of the church follow-
ing the wedding.
Mr. and Mrs. Becker left on
a trip to the West Coast and
will attend the Calgary Stam-
pede.
Home economists say a well-
equipped kitchen includes 37
utensils ranging from stock pots,
sauce pans, fry pans and roast
pans to specialized utensils such
as egg poachers, electric chick-
en fryers and even super-sized
eight cup muffin pans.
However, while statistics
show that most brides round out
their collection of utensils with-
in the first two years of mar-
riage they usually start with
considerably less than 37 uteno
sils, adding to the collection as
their cooking experience broad-
ens.
There are, however, some
items that a bride simply can-
not do without. The first and
most essential arequisition should
be two fry pans -- one for fry-
ing large steaks, whole fish or
complete fry pan dinners while
the smaller pan is ideal for fry-
ing two or three hamburger pat-
ties or bacon and eggs. A new'
bride needs at least two stand-
ard stock pots for boiling vege-
tables and soups. She should
have a sauce pot for sauces and
gravies, and for souffles and
special sauces -- a double boil-
er. For entertaining or Sunday
dinners, a roast pan is required.
For baking, a bride should also
have a casserole dish, a cookie
sheet plus one or two cake and
loaf pans,
And after the new wife pre-
pares her lordly feast, then
comes the dreary task of clean-
ing up. At least sed to be
dreary back in gran, na's day.
But now we have nc ,rick, no-
scour utensils, All Lhey need is
a quick swish in warm sudsy wa-
ter and -- presto -- the drud-
gery is gone.
If you are freezing strawber-
ries, home economists at Mac-
donald Institute, University of
Guelph, have a few hints for a
"fresh berry" result. Frozen
strawberries darken when expos-
ed to air either in the frozen or
thawed state.
To prevent this, freeze only
sound, fully ripe fruit of eating
maturity and suitable variety.
Wash and sort the strawberries,
removing the tiny green leaves
at the top. Use only very cold
water and use it briefly. Other-
wise the berries become water-
logged, losing their fresh ap-
pearance. Slice, doing only
two or three pints at a time.
Pack in dry sugar using five
pounds fruit to one pound sugar
(approximately fifteen cups
fruit to two cups sugar). Or,
pack in cold, medium syrup
which consists of one cup sugar
to one cup water (total cups).
Leaving one inch at the top
for expansion, place the ber-
ries in a moisture-vapor-proof
package. Such a container
checks drying. Then, freeze
irimediately.
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W hitechurch
Mr. and Mrs. Richard Turn-
er and family of Toronto on the
week-end brought his mother,
Mrs. Allan Turner, who had
been visiting them back to her
home here,
This community extends
congratulations to all the high
school students of the locality
who passed their exams and to
the teachers because of the very
small number who did not make
the goal. The public school
pupils are also tendered similar
congratulations.
Congratulations to Jim Mor-
rison and Brian Greenaway on
passing their exams. Jim Mor-
rison passed his basic exams in
motor vehicle repair and Brian
Greenaway passed in auto body.
When thawing, put strawber-
ries in the refrigerator if possi-
ble, until berries separate. Keep
covered regardless of where they
are thawed. As most frozen
foods deteriorate rapidly after
thawing, use prombtly while
still cold, Freeze only the
amount necessary for one meal.
Varieties of strawberries suit-
able for freezing are: Cavalier,
Grenadier - fair to good;Guards-
man, Sparkle, Valentine fair.
A salad is a valuable and
tasty addition to the summer
diet. With changes in colour,
flavour and texture of the veg-
etables, there will be plenty
of variety as well as an excel-
lent source of minerals, vita-
mins, and proteins.
On these hot summer days a
mother should be careful not to
leave her baby in strong sun-
light. Baby's tender skin will
burn easily and his crib quickly
becomes an oven.
HOW AN ISLAND
GOT ITS NAME
Quite often the subjeot for a
column develops from a chance
remark, This one owes its ori-
gin to the curiosity of a distant
relative in England, At a tea
party last summer, while jug-
gling a cup of brew, he asked
the guest of honor who happen-
ed to be my sister-in-law, if
she ever visited Halifax. When
told that such a trip was plan-
ned for later in the season he
asked her if she would get some
information for him about a
gentleman whose name dangles
on his family tree.
When I heard of her interest
in untangling details about the
McNabs of Brandolbane, Perth-
shire, who had settled in Nova
Scotia, I knew just where to
start our search. Tourist bur-
eaux operated by the various
provinces are a fund of informa-
tion. Upon the advice of John
McCormack of the Nova Scotia
Tourist Bureau, the story of
Peter McNab started for us in
archives housed in a building on
Dalhousie University campus,
Our special interest soon
turned to an island, in the soil
of which lie the MCNaes. It was
first called Cornwallis Island,
named by the great British Gen-
eral Charles Cornwallis for his
brother, who later became
Archbishop of Canterbury. In
1749, the Cornwallis family
sold the island through their
agent, Joseph Peters, Deputy
Post or Port Master of Nova
Scotia, to the first Peter Mc-
Nab.
At this point in our research
the tale of shipwreck, rum run-
ning, pirates and gay society
functions on, or near, the is-
land began to unfold making it
so alluring there was only one
'thing to do, that was to visit
the island.
Through the Nova Scotia
Tourist Bureau a tug was char-
tered and our small band of
curious tourists, accompanied
by Mr. McCormack, traveled
down the eastern end of Hali-
fax Sound and tied up at a
crumbling old dock on the is-
land. From there we had to
find our way to the cemetery
and three forts we knew existed
at the eastern-most tip of the
island.
We were fortunate in having
one of the residents in the
small settlement of homes of-
fer us a lift in his jeep. Other-
wise we would have had to
tramp the rugged trail more
than two miles on foot.
I can appreciate why the
Nova Scotia Government,
which now owns only part,
would like to obtain title to the
entire island. Plans have been
considered, or maybe I should
say suggested, to make the is-
land a tourist paradise. Well it
might be, for it has 411 tbe in-
gredients of a fascinating holi-
day spot. The crumbling old
forts, which by the way were
actually used as defence for the
eastern gap in two worldwars,
could be reclaimed and nearby
there is beautiful Maugher's
Beach.
RED SAILS IN THE SUNSET
On that sunny day we climb-
ed the ramparts and took azub-
bing of the details on Peter Mc-
Nab's tombstone for the English
relative. We also watched a
small fleet of tiny boats with
bright colored sails which were
beached and waiting for the in-
coming tide to get them off
again. These were crewed by
junior members of the Royal
Nova Scotia Yacht club on a
'learners voyage'. Watching
them, it didn't take too much
imagination to picture Joshua.
Maugher, a distiller and also
victualer to the Royal Navy in
1.749, taking advantage of his
position and the site to trade
with the troops at Louisburg,
Rum, history reports, sold there
for nine pense per gallon and
aroused the suspicions of Corn-
wallis to the point where he
decided he should cancel Mr.
Maugher's island privileges.
Peter McNab had a disting-
uished political career and is
one of the many interesting
figures in the early history of
Halifax.
W.M.S. visits
Carrick camp
BELMORE—The Women's
Missionary Society of Knox
Presbyterian Church held its
June meeting recently, taking
the form of a visit to a church-
related historical site.
The members decided to
visit the Carrick Camp Meet-
ing, which is a series of church
services held each night for one
week during the latter part of
June. The services are held at
the camp grounds, located
north-west of Mildmay, and
are sponsored by the Evangeli-
cal United Brethren Churches
of the Hanover district. The
speaker for this year's services
was the Rev. Robert Crooks, of
Parry Sound Presbyterian
Church, and there was special
music each evening.
The Women's Missionary So-
ciety found the service very
enjoyable and worthwhile and
are looking forward to another
visit in the future,
NOT THE NAKED SKIN
No matter how hot it gets,
don4-ski9„the-Troteotion, of a
moisturizing lotion while you
do your housework. Full-scale
makeup can be reserved for lat-
er but a skin without moisturiz-
ing protection soon gets taut,
dry and hot!
A procrastinator is a person
who puts off until tomorrow the
things he has already put off un-
til today.
Flea afatk StgQes
TOSSED TOP AND SIDES
CUT: Short layered cut
4 inches on top and 21A
inches at the sides taper-
ing to a close nape .
TO SET: First tape side
bangs and nape hair in
place then follow diagram
using 144 inch rollers.
TO COMB: Brush bangs
forward in a casual tos-
sed effect. Brush crown
and side hair Ap to top of
head and down, bringing
sevetal strands in front of
ears. Brush back hair
straight dol,vti curving for-
ward behind each ear.
By Mr. John- New Vatic
Meal in a Package
For your next barbecue, why
not try a meal-in-a-package?
Simply wrap the required foods
in a single thickness of heavy
duty foil or double thickness of
regular foil. The size should
be 20-30 inches, large enough
to fold over the food and also
fold over the edges three times.
There should be space left for
expansion.
Cook the packaged meal
right in the glowing coals or
grill above, allowing 10-15
minutes additional time on the
grill. By using tongs for turn-
ing the packages, punctures are
less likely to occur. Try this
recipe for your next outdoor
meal.
With tender cubes of beef,
combine a small ripe tomato,
onion slices and several rings
of green pepper. Season with
butter, salt, pepper and a pinch
of oregano. Cook for a half
hour on a grill, turning once
or twice.
WHAT COOK ING UTENSILS
SHOULD A BRIDE HAVE?
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ecrets of Success in
Freezing StrawDerries