The Lucknow Sentinel, 1984-09-26, Page 13erts se
After operating the Hifray, Farms Booth
for sixteen years, it was sold in 1983 to two
couples from the Peterborough area. They
-have asked for a story of the HilraY Farms
Booth before their taking it over and since•
so many People from the Lucknow area
have worked in the booth over the years,
they will enjoy the following.• .
It was in the Sumner of 1986 when a group
of ladies from ,Belaave United Church
ow to the HilraY Farms Abattoir, then
,operated by fiaynard and his son, Ernest
Ackert. These ladies had heard that the In-
ternational Ploughing Match was to be held
at Seaforth that fall and they wondered what
they could work out to earn money to buy a
,new church organ. Raynard and Ernest,
who were always ready for a challenge,
agreed to go along:The ladies would supply
the booth and the Ackerts. would supply and
barbecue the hamburgers. The ladies were
great, group and worked hard but what a ,
Raynard and Ernest had -taken on.
Business was good but, iniaginethe co-
uxiliary sts,
afternoon teet
The auxiliary to the Wingham and District
hospital held a successful attune -1. event On
WednesdaY, September 19, at the home of
W.J. Nevery, Wingliam. Interested
members of the Hospital community drop-
pedin during the morning for coffee and
during the afternoon for tea.
The hostess was assisted by social con -
'velars Marie DeVos and Hilda Brown. Four
new members:joinedand many others.
'renewed theirniemberships 'during tlie day.
Those who attended came from the
Lucknow, Teepwater, Belgrave and
Wingham areas. Their support. was . ap-
preciated.
441 REPORT.
Port Albert 4-H
club discuss dieting
The Port Albert : 4-11 Club's second
meeting for' Fitness Fare was • held '
September 19 atMrs. Dorma Hayderestome
at,7 p.m.. The meeting opened with the
pledge. •• • '
.Members were 'measured so they could
determine their percentage of fatTopics
discussed were dieting, fad diets, and lun-
ches to take to school. .
•
Later on in the meeting, Teresa .Merian
and Wendy Westecott.demonstrated how to
make corn choWder: Laurie Hayden show-
ed how to make grilled cheese and apple
sandwiches. Members • then ' tried these
foods.
...match boot
oPeratien iaolved in keePing the briquettes
at the proper temperature while they
harhemed hundreds of .hambiFgers over
that open fire in a twentY-four inch round
barbecue: Their eyes, their hair, their skin
and their clethes were saturated With the
odour of Smoke and hamburgers. Ernest
would start charcoal briquettes in an old-
fashioned coal skuttle SQ that there were
always hot coals to add to the barbecue. It
was necessary for both men to use asbestos
gloves to pick up the, grill, covered with
harnburger patties, while' Ernest added
fresh briquettes from the,,,by now red hot
coal skuttle. ,
Seaforth gained notoriety from the rain
that descended day after day, while the
fellow selling rubber boots had the most
fleurishing enterprise at the Ploughing Mat,
ch. When it was alI over, everyone decided it
hadn't been so bad. In fact, there had been a
lot of fun and the ladies were ready to pur-
chase an organ. Hewever, they had no more
'need of the booth and Raynard and Ernest,
Waist Whittlers
plan lunches •
(Dtmgannon No. 2)
Our ;:econd meeting for 4-11 fitness fare
tub was held on Sept 17/84 at the home of
s. Curran. •
Our president, Julie Pentland, opened the ,
eeting with the 441 pledge. The minute§
om the last meeting were then read by
aine O'Donnell. •-
•
Nine members answered the roll call
which was to'comment on the breakfast
recipe they tried. •
For business, we nominated "Waist Whit-
tlers" for our club nickname. The colour
grey Was chosen for our covers. •
1VIrs. Stewart and Mrs. Curran discussed
ow to determine body eoMposition. Martha
Oman was noninated to be tneaSured to
aterraine percentage Of body. fat. The
elders then discussed the daily dozen diet
and food plan, fad diets 0 preparing lunches,
fillings for sandwiches that are freezeable
and non-freezeable. •
• The leaders went over the hone; activities
be completed or the net.trieeting.,
&liar' and Martha Curran prepared 001
owder and grilled cheese and apple Sand-
• ehes:This was served with coffee and en-
oyed by most.
Lucknow Sentinel, Wednes#03r, 49tenther 26, 1984—Page I3
• put their headstogether and deeided• that
they shotdd buy the booth, since they were
• very much in the beef business and, it would
be good advertisernent to barbeeue ham-
burgers made from their prime beef in all
the different counties involved.
• And so Raynard and Ernest were launch..
ed
And
a business adventure that was to last
for sixteen years. Every new Ploughing
• Match, presented new challenges and there
Were lots of ups 'and (twos, but in the end
they were always successful and they made
good friendsamong the. various officials,
workers, general customers and especially
the wonderful people who worked verybard,
manning the counters and worldng behind
the scenes. • •
At first, the • workers boarded in
• neighbouring homes, but later, they stayed
in trailers on the. Ploughing . Match site
where th'e evenings were filled with fun and
fellowship, forgetting the busy 'day behind
them: •'••
The round,: red barbecue was soon repiac-
,
WI by twostainless gas barbecuesplac,
ed side by side at- the back of: the booth» A
large convection oven replaced the first,
steam ovens for heating buns and new
refrigerators and a deep freeze made the
work easier.,
Sometimes the power .went, off;
sometimes the water was cut off. There was -
the time, when the meat was being flown -
down, that the plane was delayed and the
meat supply was all but depleted when the
welcome news came that the meat had ar-
rived. There was always the exciting mo-
ment when ' the hot grease below the
barbecue had to be emptied but not once
was anyone burned. In rush periods, four
People worked at the barbecue and quite
often flames broke over the hot surface
which was so very hot and so very full but .
there was always that coke can with its CO2
right there to put carbon dioxide on the '
-flames so there never was a serious fire.
• And there was the Iiilray Farms song,
'rwn to page 150
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We're 2 years old and still growing.
Come4n and help us celebrate' frOm
Wed. Sept. 26 to Sat. October 6.
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