The Huron Expositor, 1932-01-29, Page 3e„.
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Reprinted from The Duron tlxpositor of
„,„ August,2, 1878.
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P!OPUJ
11
And Reire Are Some Attrae,
(p,onupd. trons bit week)
ItillatTSON BROPIERS'd „ • - is a bonded Werehouse, where ;tete '
" The hardware aid state interest of
••a town like this, naturally, Brews
more and M003 importance with
'Abe develePment of "tow a .andteeent
i bye and we Make it Point to here,
s'ternerient somewhat uponthe buisinese
"telatiorts of the above mused firm
'with this- community. The poepart-
,asership embraces two brothersaS. F.
:sand D. Johnson, who established
tbdale' here ten years ago next
quantilties of goods- eVe• storadd'.
deed .the appearaime of the tutire es-
tablishment is quite as Mel that 'of
a wholesale as Cretan house. Large
stocks( dd staple and fancy-go:aerie%
eattitseimie,' etee. are eliewas there is a
full line otterackerY anddglietsWare,
and the 'business done -requirea the
•services of four persona, besides the
Proprietors„ Adjointea this stere
the wholesale llquor litraiii—of Mr.
Thomas D. Ryan. Here -the bust
is exclusively at whidesale, and as a
separate establishment-• dates Aram
May 1, 1876. Previousto that time,
Messrs. Killoran & Ryan cointained
liquors. with their other trade. Mr.
Ryan employs one traveller a consid-
erable portion of the time, the trade
of the house extending in all direc-
tions, and as far north as Kincardine,
Walkerton, etc. A very good trade is
had, and the house haa a well deserts
ed reputation for reliability. A large
stock of sforeign .ands domestie wines
and liquors are shown, both in wood
and cases, and it is evidently Mr. Ry.
an's desire. to handle only the best.
Just now he is building, a large ale
vault, something he requires, for he
handles large quantities of that popu-
lar beverage. As a business interest
the house is an important one, and it
has merited its success.
WILLIAM ALLEN
In Whitney's block, toward the up-
per end of Main Street, we find 'an-
other 'of ,the "live". business men of
Seaforth, Mr. 'William Allen, who is
personally known to most people here-
abouts. Having lived inethis icinity
for twenty years or more, it is natural
he should be well known. It is now
'about ten years since Mr. 'Arlen lo-
eated in' town, but it was not until
six years ago that Re engaged in
trade. on his own, account. Then he
embarked in the family grocery and
provision trade, and that is the busi-
ness he has continued since. In all
essential, respects the 'business house
presided' °vet by Mit Allen does not
differ materially from the half score
other first-class shops ,of the kind
here. Well selected stocks of goods
are shown, adapted to the needs of
the trade of this vicinityetand it is a
pleasure to note the fact that trade
with the house remains in excellent
shape. A straightforward way of do-
ing business has commended it to all,,
and in the prosperity attending the
town- it has been a partaker. • • --
lvembere .,The senior member- of the
eifirmt Mr. S. F. Jelinsonahaii lived here
' longer, however. Thirteen years list
'January he located in Seaforth, then
'coming from Oakville'and at. that
time becaine a co-partner in' a hard-
ware house here.. 'Retiring' from it
after acting as salesman for Mr. Fee'
for a time, on the 21st of September
" • 1868, the firm of Johnson Brothers
was formed as his successors. Mr. D
„unn§on,we believe,has• not been con-
tected with the trade of the town un-
til the last named date. When John-
son Brothers began trade they were
Iticated upon Ithe other side of the
steeet, and in comparison with the
present the establishment was a small
one. They were successful in their
' business venture se however, arid near-
' br seven years ago they .took posses-
sion of the large premises now occu-
• pied, ana which consist„ of two sale -
zooms, giving 'a total frontage of 45
feet, depth 75, feet, besides addition
in rear. The entire basement, first
flat and part of the second flat are
occupied, and the appearance of the
' home is creditable in the highest de-
gree. One „of the salesrooms is • de-
. Veted to the hardware trade, the other
to stoves and tinware, and large
stacks are carried in both depart-
ments.- The business gives .employ -
meet to five or six persons beside the
firm, and though trade generally is
quite dull at this time, the hOase, is
'having a good business, especially in
rails and builders' hardware gener-
ally. Iteie evident to all Who have
been familiar "with the house during
t the past ten years that it has had a.
sebstantial, growth, and we feel assur-
ed the fitifidwill look well to its future.
WILLIAM ROBERTSON & CO.
As a Seaforth enterprise the hard-
aMee aeuse of WM. Bobertson & Co.,
. elates,froni 1863 at which time the fifth
opened it branch of their Oakville
house. From the outset the business
• lies: been of 'large preedRiont; arid
since taking possession of the premis-
es built 'by the aaiiitiid'af the firm in
". .1876-77, it may well challenge com-
parison with any similar house in On-
tario, both on account of appearance,
character and extent of stock, and
general faCalitiee for trade. This
leading comprises' a block of two
stores, giving frontage of 35 feet,
depth of 126, two flats and basement
—the 'finest warehouse in town. One
of these rooms is for builders' hard-
. ware, the other - for carriage hard-
• )
ware, the latter line being q ite a.
specialty. The Year .of tire rooms
is the iron and steel ware e, while
' the upper flat is stocked with ,wagon
, and carriage material. In the base-
ment are carried ens, paints, glass,
turpentine and that class of material.
We hardly know which is of the Most
importance „to, the house, its whole-
-sae or retail trade. One travelling
sales/114.n is employed, and a general
jobbing business is done throughout
the surrounding country, and a grow-
ing wholesale trade is had, but to
how mucheit amounts per year we
are not informed. , The retail trade
is also in excellent shape, and has
*hewn constant improvement since
the house was established. Mr. Itob-
ertson continues to reside in Oakville
where he is engaged in manufactur-
ing operations, so that the manage -
anent of the business here falls upon
Mr. Wm. Q. Reid, who has been a co-
partntr for the past five years, though
connected with Mr. Robertson for a
much longer time. The interest is
ethoroughly a representative one, and
it fills an important place in the busie-
ness circles of the town.
KILLORAN & RYAN
The .eldest unchanged business firm
in town is that of Killoran &I Ryan,
whose trade relations with Seaforth
and vicinity now cover. a period of
fifteen years, Mr. Ryer), coming from
London, and Mr. Killoran from the
County of Perth. Since then the firm
have built up a magnificent trade in
groceries and provisions—indeed there
are few retail houses of the kind in
Ontario that command so large an
annual business. • Some jobbing of
(groceries is done with small dealers,
tint nearly all the business is at re-
tail. Nine years , ago the firm pro -
aided theneselves with new business
quarters. They built a substantial
two-storey and basement brick block,
fi0x36 feet, making of it one of the
most commodious warehouses outside
of the large cities. They knew what,
tive Reopes .for 'Dishes
Made, Witb This Pungent -
Eastern Sauce., They',Give
Your Palate a Pleasant.
Surprise, So Says The To-
ronto Star •Weekly.
,Oorrectly speaking, curry is a high,
ess- ly -seitaitned and pungent sauce de-
igied to Make the East Indian's un-
interesting and inevitable bowl of rice
"go down'* more wily. If you like
curry you like it. a. lot and if you
don't like it it may be because you
have not been introduced to it in the
printer Way. The art in Making. a
curry sauce is' to have exactly the
right amount of curry powder tci sug-
gest a tplasent hotness to your pal-
ate, not. enough • to make tears came
to your eyes when. yo eat it. Prac-
tically all meats and vegetables may
be served with eurry sauce. 'Phe most
interesting dish of curry ever known
was on the menu of a famous London
grill and was -needle of curried sweet-
breads with finely chapped apple, on-
ion and raisins in the sauce, • and
garnished usually and mbst suedes's-
fully from the point of view of taste
with raw bananas 'sliced lengthwise in
four. '
We now give you a recipe for curry
sauce which is direct from a young
and faseimating student at Coacher
College, BaltiMore. She used to give
curry 'Pieties in her room -and all the
other students were crazy about the
curried dishes she made. The ingred.
knits are, a piece of butter the size
of an egg, a small onion, half a good-
sized apple, one level teaspoon of
curry p.owder, one heaping teas -poen
of flour, one pint. of rich milk, and one-
third of a teaseeveneeof lemon juice
Slice the onion fine and cut up the
apple inthin slices. Cook slowly in
the leuriiter in a frying pan, being care-
ful not let them turn too dark a
btown. When tender, add the flour,
curry curry powder and salt to eteste, stir-
ring until quite smooth. Add the
milk which you have already heated
almost to the 'boiling point. Cook for
about 5 or • 6 •minutes earringall
the time. Lastly, add the lemon
juice and putt the mixture through a
sieve. This is enough Sauce ,fer four
servings. The fact/letting Indian
girl used to serve the sauce on sliced
hardd,libiled eggs and garnished with
plain rice which was cooked for an
hour', in, a 'double boiler until each
grain was puffed out to its full.
With -this- dish you may serve with
great success any or all of the fol-
lowing relishes, chutney, grated fresh
cocoanut, grated white and yolk of
hard boiled egg or Bombay duck,
which is a kind of dried fish., The
curry .sauce is equally acceptable
with I left over lamb., cut in cubes,
lobster, ehicken or beef. The In -
an people do 'not have curriei beef
on -their list of curried foods, I sup -
'pose because the cow is a sacred(
creature, feta flank of beef, which, bt
the way is one of the cheapest cuts,
is delicious When curried and gar-
nished ii the ,Lond,on way with raw
er baked bananas.
More curateepowdessemay be tsed
with discretion for those who like a
real nip of heat, but be careful to
add a little at a, time with tastes in
between; as- it fis quite a potent
powder.
Curry is enjoying a season of
popularity in Ontarici 'just now and
several of the larget restaurants
have regular curry . days, when you
can have alirniost anything from a
vegetable plate lurich, all served in
curry sauce to cueried oysters if
your purse allows. • Here' are several
recipes for dishes made with this
pungent eastern sauce.
Veal Curry.
M. MORRISON:
We have already had °cession to
refer to a number of those who make
the grocery, provision and greens -
ware trade their, specialties, and
among this number, neither last 'nor
least, is Mr. Morrison, who, three
years age, succeeded to the business
of Strong & Fairley. Mr. Morrison
has been something of a cosmopolite,
both .as regards honor and trade.
Serving a long apprenticeship to the
dry goods business he afterwaatte
learned the trade of carriage maker,
and when he located in Seaforth, in
186'7, he engaged in the carriage man-
ufacture, as one of the -firm of Mc-
Intosh & Morrison. After the dissolu-
tion of that firm he decided upop en-
gaging in the grocery trade, which'
he did three years ago. 'Since then
Mr. Morrison has had n� partners.
He has preferred to "paddle his own
canoe," and certainly he has steered
its course well among the rocks,
shoals and quicksands that beset the
mercantile sea. As a merchant he
ranks with those whom we have des-
ignated as "live" businessmen*, and
his house is 'naturally the headquar-
ters for a . large and satisfactory
trade.
HICKSON & BLEASDELL
Few people are there in this vicin-
ity who , de „not know of the firm..ef
Iticksion & Bleasdell. Their place of
business is among the masa attractive
in town, and the reporter charged
with the preparation of this writing
up of ".Seaforth has obtained an item
or two relating tOdEliaeospartnere and
their business. The members of the
firm are E. Hickson and A. W. Bleas-
dell, their partnerthip dating from
the first of October, 1877, at about
which time NT. Bleasdell came here
from Trenton. He, by the way, is a
member of the Ontario .College of
Phairmacy, rind for the past nine
years has been connected, evith the
drug trade. Mr. 'Hicloson is one of
the oldest of the old residents of
town, and for twenty years or more
he has been identified with the trade
interests bf ,Seaforth. He is also at
this time one of the firm of Hickson
& 'Robinson, prochice merchants, whose
pecialty is the butter trade. Hick-
son & Bleaedell succeeded E. Hickson
te Co. Their business is a compound
of different lines, drugs, jewelry, and
fancy goods being the leading special-
tiest Which of these is of the great-
est prominence it is impossible for us
to state. Each department appears
they. wanted—.what their business re- complete and though. the drug trade
quired—and ,it would be difficult to of '
e house has been longest estalt-
improve thereon. In the basement, liehed, yet during the Oast four
:which ie, as available as the first flat' years the jewelry department has
WHEfl Ifl
•TOR0170
YOU WILL ENJOY OUR SERVICE
IF YOU PREFER A -QUIET WELL • '
CONDUCTED, MEDIUM Ittb
HOTEL. TRY ItNE.XT TIMEYOU
• ARE IN TOROTITCL,
Cheerful, coinlartab12.tocials
Tam food, Resit* surrounding*
PLENTY elf CURIJ PARKING SftAce
.GARAGE ONE MINUTE WALK
Rates Art -stso td ittio
it,1,3.00,to-$5,06
„,.
HOTEL WAVERLEY
Minute skid Collage aim
tatese tat Feel
Dep`llhatf—Esc
44 .4
been growing more and more in fav-
or ,andeaftaieing greater prominence.
The general basinees, done is of large
proportimis and dhows constant -eine
crease. The firm have been liberal
ademitisers, and they have gained the
.confidenee of the people. The premises
dcaepried. were built by 14e. Hiekton
eight or ten years ago. fit is a take
storey and bas'eteent brick, block,
handsome ia itt filipoinienents, " and
ell_ ealculated to meet the necessi •
ties of the firm. Some wholesaling
is done' but the prineipal trade is ,of
comae at retail. The firm are quit
extensive inipertere, too, and Mr.
Hiclason has just returned from Eur-
ope, where he has been purehesing
new and elegant lines of goods. There
will ape be plenty of novelties on
.dispia.y, and our readers will de well
to bear the feet in mind. As mem-
tees of the trade eirele - of &Meath
Mears. Hickson & Bleasdell are d.
serving of, opodninent mention, hence
these paragraphs ' •. .•
•
Continued ea Page Six
•
Cut two paunds of lean veal in
inch pieces and brown in two table-
spoons of hot tat. Cover with three
cupfuls of water and sinter for half
an hour, then add the meat to the
curry sauce as made in the above
recipa The stook from the meat
may be reserved for soup. Serve
with a border of dry, well cooked.
rice.
Fish Curry.
Fresh or canned fish is particular-
ly appetizing in a eurry. If fresh
halibut or other white fish is used
it ,should, first be parboiled in water
to cover, with a bay leaf, two or
three cloves and a dash of vinegar.
Flake it lightly with a fork, and re-
heat in tomato eurry sauce, or i a
white curly sauce made with* the
water ie, which the fish was boiled.
Serve on a platter with rice moulded
in eups, alternated with quartered
hard-000ked,• eggs. •
Oyster Curry.
Strain the 'liquor from a pint of
oysters, add enough topemilk to
mtake two cues and ,use this in mak-
ing the currry , sauce, in which sim-
mer the oysters until the edge's curl.
For a tech golden sauce add the
beaten yolks ea two eggs, aS in (tar-
ried chicken, and serve immediately
on a bed of rice and garnish with
celery time
Ae .e „matter of fact, capital .eutties,
Whie.hlielp to solve the lunch -sec sup -
pee peobleria eart be Made without
either fish dr seseateatid none are
better than theses
Vegetable Curry.
Slice or Mee ftnir onions and' fry
golden brown in four tablespoonfuls
of 'fat. Add One teaspoonful of e,urry
powder, half a teaspoenfiti of salt,
half a 'teaspoonful of poultry season -
ii, three tablespoonfuls of lesion
jtritetand one eurptful of water or
stook. Cook unibl reoliteed 'one-half,
then mix in lightly 'three cepfuls of
effete -rooked vegetables of assorted
strong and sweet faked varieties,
sildh. as ,Caultillewier,. cabbage, *ring
beans qar eartate. Serve in a riee
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4brded,
ClIa'rleol Manatees.,
Opeu a. Mind an o ohnatoes
cover sir xsilk seraekereibh tilte
juiee and let then stand tor five
Minexteat'Vit quarter teaVeedyfai
of butitior0 ea,* gad place lin a tot
oven -40O ,stte,4110.e-for five min-
utbeee then en 'meth Puffed Mickel'
lay a drained tomato, withinare bute
ter or sweet drippings, 'pepper and
salt, and natant to the even to
beams. Serve with white curry
sauce. To unary °Mit the flour from
the ;sauce and substitute two table-
spoonfuls of peanut butter.
Curried Chicken.
Parrboil a pair of "'four -pound
chickens, out the meat in tweeinob
square*, dredge lightly. with fear
tablespoonfuls . of fliou-r, seasoned
with one. and a belt teaspoonfuls of
salt, a quarteateaspoonful of pepper,
and brown in fossa ,tablespoonfuls, of
'butter, 'together with a minced onion
and a wee of garlic. •ROMOVe the
meat, and add, to the butter one
tablespoonful of flour and three cup-
fuls of the hot dhieken broth. 'When
this sauce * smooth and , creamy
retain the fried ehicken, with one
tablespoonful of grated cocoanut,
and simmer until tender. Remote
the chicken to the serving platter
and add 4» the sauce one tablespoon-
ful of curry powder wet to a paste
with one tablespoonful of cold water;.
lowee the heat and stir in the yolks
of two eggs, well beaten, first mixed
with a little of the hot sauce, and
serve over the.elacken.
Hate you tried cooking. rice for
the carry, dish in the Chinese. way?
If you follow this Method the rice is
sure to be dry, puffed "oat and tender,
besides retaining all the 'food valve
in the 'waking procese:
Chinese Method .of COoking Rice.
Wash the rice thoroughly, then
put it into a heavy kettle, adding
one arid a quarter cupfuls of cold
water to every ,cupful of rice. Cover:
tightly and allow to conk until
tender, about half an hour, over
medium heat. tDo not 'clieterb while
cooking, and on no account stir it.
This is the secret of, dry, well -cooked
rke.
Mutton Curry.
3cups,•ofsmuttori cut in ineh. cubes
3 onions cut in slices .•
% teaspoon peppercorns
1 sprig of thyme
sprietof parley •
4 tablespoons butter
4 tablespoons flour
teaspeon curry powder
% teaspoon salt
% teaspoon pepper.
Cold water.
Boiliog water.
Thit fecipe makes a mild and de-
licious curry, enough for five or six
person's. Shoulder, chuck, breast or
flank of mutton will be suitable to
use. Cover • the :meat with cold
water. Bring quickly to the boiling
point. Drain in colander and ' pour
over one quart cold water. „Return
meat to the saucepqin, cover with one
quart boiling water, add onions; pep-
percorns, thyme and parsley. Sim-
mer until the mutton is tender, and
remove it from the liquid and strain.
Melt butter, add flour mixed with
curry -powder, Salt and pepper.
When will blended, pour on the
strained liquid slowly, stirring all
the time. Bring to the boiling point.
Serve, with a ring of steamed rice
around the curry mixture,
Madras Curry.
One pound of beef, mutton, pork
or fowl, two ir 2dium sized onions, 1/2,
clove of garlic, 3 tablespoons fat,
Ita tablespoons curry powder. Soak
the curry' powdet in half a cup of
water for an hour. Peel onion and
garlic and grind it into a fine paste
by putting it through the meat
grinder. Cut the meat into cubes of
about an inch, or, if a fowl is used,
cut up as for a stew. Put the fat
into a sbrewing pan and heat over a
medium fire until it ceases to sizzle.
Add onion, garlic and curry powder
and continue to cook (stirring con-
stantly) until the mixture becomes
a dark brown color and shows signs
of sticking to the bottom of the
pan.
Stir constantly. Add the meat or
fowl •andicontinue to cook over a
slow fire foe about 10 .truinutes, until
the meat is well fried and slightly
brown. •Stir constantly.
Add two cups of werm water, stir
well, and then allow to stew with
lid f the pan on for about half an
haw. When operation is about half
finished add salt' to taste. When the
water has evaporated so that the pan
contains a thick g-ravy the curry is
finished- and can he served. This
makes .four servings.
Try this curry dish with any cut
of meat you prefer, or the one that
is priced most advantageously. It
is delieiout made with any kind of
meat. er lowlse • .
Tender veal . squares an a rich
cream sauce, flavored with grape
juice and served in • pastry shells,
make an excellent main dish that is
inexpensive.
Detroit minister sees "two vital
causes" for the faihire of modern
ntavriage. You know—the husband
and the wife.—iBorder Cities Star.,
!Charm is that happy medium be-
tween an inferiority complex and
eweltheed.—Sai Ftanefeeo Chronicre.
A doctor asserts that singing warn*
the .blood, wfhieh is particularly true
if one lives across the hall from the
einger..—Day-bon Daily News.
Some people live to a' ripe old age,
while ethers believe that pedestrians
have the right of wayeadtlorder Cities
Star.
,
If the idea le to tax those most
able to pay, why W there no heavy
tarift on ipate ?-8,121talo Evening
Newev., „'•
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'trJr4
es,,,•Ifeas - •
stee.e.
eatead' 'tee
latiftdatte 'tette& re
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74141
140
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.s'aeee••• etee-e-ever7-te
1
, ..ef1/4•1"tidt'"'" tdd.ttkatet
for the
Week End.
Men's Free Pant Sale
This offer expires at the end --of the
month, so 'htirry and take advantage
,• of this chance to get your'new Sprire,
Spit with an extra pair of pants
thrown in, absolutely free. They are
made to your individual measure by
Canada's best tailors, and we have a
wonderfully big selection to choose
from. Don't wait. This offer is
worth from $7.00 to $10.00 to you.
Suits Priced $27.50 to $35
Ladies' Winter Coats
All this year's newest and best Coats,
lovely quality Crepe Cloths, Broad-
-cloths and Chongas, with big,' rich,
luxurious fur collars and cuffs. These
-Coats are a revelation at this price;
you simply can't afford to pass them
up, and they sold regularly at twice
the price quoted below.
Price $17.75
Ladies' and Misses' Dresses
New styles, new lengths, new sleeves,
.new colors and color combinations.
They consist of Crepes, Satins and
Georgettes in the very latest of
styles, and suitable for any occasion,
either ,afternoon or evening. Some
have jackets with them also. We in-
•vite you to come in and try them on.
You'll be delighted with them.
• Price.$11.95
.Men's Winter Overcoats
The final windup of our best Winter
Coats are presented at this price—
Blues,. Dark Greys and colored coats,
of the very finest material and work-
manship. New snappy styles to suit
both young and ord. Buy for your
next year's requirements at this
price. You will make big dividends
on your investment. We have' oever
offered such values since pre-war
days; $35.00 coats.
Price $16.85
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