The Wingham Advance-Times, 1974-04-18, Page 17• Sti; WHEE•LS oTRUCK PIMPERS
*TRAVEL TRAILERS ,MOTOR iHOMES
Okndale, Shamrock, Terry, La Salle and Titan
---targe 'selection, ,low prices, immediate delivery .
, Trales welcome' experienced 'service staff
MC.BILIFE 1ENTJtE
No, 8 Hwy. bot
weerN'1"M and Kltgtlerllfr65347
,
tM • .vr4i,,,, A �I► ��II �M .,y- ,{�
Canada's No 1 CashikIng
ALFALFA
Fanners from coast to coast have been convinced
that 919 Brand is the best for them and today 919 .:
Brand is the largest selling brand of alfalfa in Canada.
It's been proven on 70,000 Canadian acres. Growers
such as Don Alberts of Brooks, Alberta; Fred
Kernan of Saskatoon, Sask.; Marvin Shewchuk of.
Sandy Lake. Manitoba and Bill Puffer of
Campbellford, Ontario, have stated that for them; 919
is the' best on the market.
919 'Brand Alfalfa is,a blend of certified. Canadian
recommended varieties. No single variety can do all
things well, especially under variable soil and •
weather conditions. 919 Brand is area blended to
give you the best from the varing Boit and moisture
conditions of your farm. \\
See your National -NK Dealer today and find out
why 919 Brand alfalfa, is best for you.
NATIONAL to
4200Dolf116S' Kitchefleff--QSitrlo NPd *42:
6u
RONALD KUNTZ, RR•2, Mildmay, 367-2125
ROSS KING,'STRATFORD,.,271-351"1
JIM McNAUGHTON, RR 1, Bluevale, 335-3865
ROY ROBINSON, RR 1, BELGRAVE, 357-2269
ROBERT MOLE, RR 1, DUNGANNON, 529=7340
• ARNOLD ROTH, RR 1, GADSHILL, 656-2048 .
ELROY' VILKER, RR 4, LISTOWEL, 595-4837
JOSEPH CASSELL, RR 1, NEWTON, 595-4235
BERT HAVERKAMP, CLINTON, 482-7104
JAMES MURPHY, RR 2, MOUNT FOREST,
CARL ZIMMERMAN, RR 2, CLIFFORD, 327-8503
a
a. _......t atl.t.`,3 8 `.;1001, .vmx4w,. "1.1(,i y vita 1:.4
SWEET MIST --the sweet mist of boiling sap and syrup mixes -with fierSpring•airand
floats from the iron-yesseled fire upwards into the bush4hat envelopes Enos Brubacher's
sugar shack at RR 5, Mount Forest.
The challenge to
(Continued from page 1)
lasts buckets.
The Ghent sugar bush has not
gone. to waste throughout the
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years. Mr. Ghent says, "My
father was tapping before me. He
started into the bush when he was
nine and never missed a year of
tapping, except one. That was
around 1900 when there was a big
sleet storm and sugar -making
weather just didn't come."
The sugar bush has been very
good to the Ghent family. in the
past, as it has to many others.
But, with the rising costs of the
operation and the manpower, in-
terest and , experience -oriented
knowledge of boiling required,
does maple syrup making, the
pure and traditional way, have a
future?
Mr. Ghent answers, "Today
maple trees go for .logs at an
excellent price and it's very
tempting to sell out the bush and
get your money 'quick without
having to work it every season.
But, then, it's all gone and you
have no second chances. I'd like
to see sugar bushes throughout
this province remain as they are.
Maybe updated a bit, but not
enough to send the price of syrup
up to the ceiling.
"Yes, there.is a future in it, but
it's expensive," he adds. "Right
now, we need a new evaporator
here, but that costs about $3,000.
So, if we're going to sink that kind
of money into an operation that
only comes for a few. weeks once
a year, we've got to be sure we're
going to continue. this for at least
another ten years."
Meanwhile, Enos Brubacher's
long-awaited moment arrives.
The first of this season's _syrup is
drained ott ! It's still hot, and so,
runs quickly from the pan into the
strainer -covered cream can.
As in many professions, there
is a certain amount of what could
be termed "free -bees". As Enos
held the dipper of new syrup out
to me, I knew this would be the
tastiest "free -bee" any journalist
could hope to smack his Pips
about.
And this is what it's all about.
All of the time and energy and
equipment to bring about the
creation of this succulent syrup.
Truly Ontario. Truly Canadian. A
treat.
Worth it? Who is going to say it
isn't, when it'comes down to the
line?* Maple syrup making is
more 'than another manufactur-
ing job, more than a mean's of
making a little extra money. It is
-a tradition and a rich Canadian
heritage.
Enos returns the dipper to its
storing place as I continue to
smack my lips. I feel like a puppy
scampering around the dinner
table. Arf!
Enos goes back to eating his
lunch and watches the sweetest
mist in the world rise and float
for a moment in the sugar bush
air, then, escaping through, the
hatch in the roof. And I think of
the story I will tell you.
How can I convey to you this
magic of the bush? How can I
paint a picture with woi\ds and
capture this traditional celebra-
tion of spring's re -birth? Eating
the syrup at your table won't tell
you the story, only whet your
appetite for the joy behind its
creation.
The master boiler and his
family and friends who gather
the sap are the performers, as the
audience of maple trees and
wildlife observe them, knowing
what is about to be asked of them.
If the performers . are sincere
and if they care, the request will
be made ... and granted ... for
many spring days to cotne.
A gricuiturai
Tidbits
With Adrian vo
A tradition has been broken.
For forty years the Meat
Packers' Council of Canada has
had beef for their dinner at their
., annual meeting. This year they
switchOd to pork. they will be
eating the already fatnous�Cana-
dian Redcoat.
0-0-0
What is progress's ''he diction-
ary says: to move, forward or to
improve. -fn the context of the un-
officially announced nuclear
plant, a small town official is
quoted as saying that the building
of this thing is progress. However
this depends on the angle one is
looking from. If it means going
forward in the production of
electricity, it's progress. If it is
the production of food, it's
regress. If it's looked upon as a
possible health hazard it's re=
gress..
Some people equate progress
with .industrialization, but in
terms of pollution it's regress.
Now the people have to make up
their mind what type of progress
they want. Is it more foo4 pro-
duction or is it more people in a
given area? Think about it and
make up your mind, for the deci-
sion will have to be taken' soon..
Do you want Huron County to be a
main source of electricity for the
rest of the province acid the
U.S.A. or do you want Huron
County to remain rural? You, the
people, will have to decide what
kind ,of progress you want.
• 000
Livestock producers are in
trouble. Notwithstanding the beef
subsidy of 5 cents, beef producers
are losing money on every cattle
beast they sell. This doesn't mean
that the lowerreturns are com-
pletely passed on to the consum-
er, as every price -conscious
shopper will tell . you. The pork
producer also is losing money on
every finished porker he sells.
The only thing that keeps pork o
production going .is the fact that'
the supplier of little pigs to the
feeder still makes a good, profit.
As long as the feeder keeps
paying him a, good price he would
be foolish to cut back his farrow-
ings. And each pig born that sur-
vives will eventually reach mar-
ket, keeping up the oversupply.
The only solutidn is to sell more
meats. Otherwise the price will
even go lower, the production will
be cut back and the price
sky -rockets us ,'n time
of oversu s
p�r � ur loses
and in timed'f high prices he
hasn't got enough to sell.
•
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44:
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ATTENTION FARMERS
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April 18 at Blyth
JOHN DEERE SERVICE CENTRE
Two Showings- 2:00 and 7:30 p.
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Refreshments - Door Prizes
HURON TRACTOR BLYTH
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Highway 4 at south edge of village
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Telephone 364-3110 364-3111 344-31.11
53 WEST ST.
GODERICH, ONT. •
TEL. 524.8951
WINGHAM, ONT.
TEL -357-3840
DURHAM, ONT.
TEL. 389-2939
KINCARDINE, ONT.
TEL 396.7932
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TEL 291-4241
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TEL. 924.2923
174 MAIN SY
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TEL 881.2089
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I GODERICH ST.
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CHESLEY, ONT.
TEL. 363.2913
How to saw down
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