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rry the georgetown herald wednesday july 2 1 at 194 i page 6 debts collected ivnli raaaoa wajr ao tamar aeco tor ooflaotaom seaaa la yaw uaaaj ilt avaba wily aaal rmlw aava f an- iill rbaajaaa aa luaav- nj of ataara am doing canaufca oldeat finn of vcoitoetom kelly and aiken 7 oeaaawlla oalaaia espevjefatj aaflaa liavbcvm 4 schultz electrical construction phonk u1w mo chuirz mjwuwn hi ini t i w q wnn h h i mil ni i u uumioiutihttuu the cs bowl memories to honour a lifetime for lifetimes to come monumtnts markers moderately priced card or letter will bring oar service to your door oakville monument works 29 colborne st oakvioe on highway e p head optometrist iamufactuwnc orncuuf atatteaues hi heam1ng aids eyes etaaalhep scientifically ss jt georges souake maa 111 oaaajev ffiniiiil ywn rosedale floral cut flowers wedtfiag and funeral design work phone 283j k hmunk st w among the thinffh usually for gotten t a picnic is to burn the rubbish and put out the fire hallo hojnonivkeral koad on for two mlnutoi r- then clip out thi column and tack it fnide tfie cojv board door tf yu follow the directions during the making of dreiervee you will kavo dolectablo jelljrfor jfotir cupboard ahoivteft vjeixy majqtf ivlfruiu bhoulil be ghtly uttder rlp uici xteak v pmitii ihttt jell madily aro curimila j6obobirrich uour pi tuns i kipfhcroibilppioh mid sou urple other fruite blujjcmett bweott ap- plduiunl blackberries vl11 jeu i ucil juice of icrtion 9 rhburb addud 8 fruits vhich uro low in both acid iipd pectin urit strawbdrricb icachei neurit und pineapple these should bo blondeu witli fruits that jell or with compierciul pectin dir ections forjjoctin crystals or liquids nhould bo followed carefully in re gard to one minute fast boil take a tip j one qunrt or 3 pints of juico is sufficient to make into jelly at one time 2 juice should be made by add- in little or no water to crushed or chopped fruit add chopped ap ples and undcrripo currunts ii ring- to a boil and cook quickly stirring constantly for 8 to 15 minute or until pulp in soft 3 drain pulp through cheese cloth for 3 or 4 hours without pressing the bag you may drain in a puree placed in a large pun then strain through a cloth to ob tain clear juice 4 measure the fruit juice into a deep saucepan and then boil rapidly for 8 to 10 minutes and tost for pectin quality 5 pectin test to 1 tablespoon cooked fruit juice add 1 teaspoon sugar and 1 teaspoon epsom salts stir until salts dissolve then let stand 20 minutes if large particles form it will not make good jelly jf it does not jell bottle as fruit juico or add lemon juice or pectin 6 skim the juice measure sugar using cup to each cup of fruit juice and add if you warm the sugar slightly in a moderate oven it gives i clearer jelly 7 boil only 3 to 5 minutes after adding the sugar stir it boils frothy 8 to test when jelly is done let some of the hot syrup fall from the side of the stirring spoon jelly is done when it sheets from the spoon or when the two bxst drops form a large drop pour into sterilized glasses 9 seal with a thin layer of melt ed paraffin softened over hot water when jelly is cold- add u second layer next day the question pox in reply to mrs t cs question is it wjbe to make a second extrac tion from the pulp in a jolly bog only attempt second and third extractions with fruit that jells rapidly put pulp into saucepan and add enough wutcr to prevent burn ing then stir until it in hot and drain again raspberry currant jelly extract the juice from raspber ries and the currants separately and use the mime quantity of each use threefourths currants to onefourth raspberries the rasp- berirtshaving more pronounced fla vour use 1 cup sugar to 1 cup of juice combine juice and augar and bou rapidly until jelly toi u ob tained- a candy thermometer should register 218 to 222 degreev pour into glasaea and seal when cool v gooseberry jam wash and- ior and tall gosoher- heft to 4 ouimfrtit 1 pound miaa cup water cook till berrietf nv6 umrfry add lvi pounds augar hi stir until dissolved boil fi rarj utes pour into sterlliiod jars and eeiilwfui pariwax aliumonyjam use equal pariti of appk firm pears plurns and poaches wluih andepro apples and pears but do not peel stone plum peel and tono peaches cut all fruit into small pieces weigh and udd if pound of sugar for every pound of- fruit allow to stand until the sugar is dissolved overnight if pos sible be sure the fruit is covored with the sugar bring to n full rolling boil npd boil for 20 minutes seal in sterilized jars one pound of each fruit makes about 2 quarts of jam haeuey shield reunion in bay city michigan twenty ot the hiutjeyshlela clan from ontario attended their first reunion in bay city state park on tho seginaw bay on sat urday july 10th 1948 they were wurmly recelvd by one hundred arid forty relativca und the weatii on thobo from around hilton were mr peur d hartloy mre v c wrbleewoxtli mm jim browne ridtfe mr and yfrhaoid couuon mr d hartley mn m sturdy mr and mrs joe hartley mr- gil bert wrlgjfleaworth mim norma rvan hiss ltone mckrnnon mr ahvmkerr mr viid m e m eoadhad a porcjou cdol drink ww am vmet pnni navm m wm m rtm mm m mm mm o cnr wins five fjrst aid prizes in first aid competitions held acrohs canada recently under the sponsorship of the st john ambul ance association canadian national railways tonms won five of the 11 trophies for which they competed and were runners yp for three trophies won included the quebec and manitoba championships the canadian railway championship the dominion police championship and the western canada police championship high appointment s mcmahon recently appointed general manager of the cana dian pacific express company with headquarters at toronto has filled n wide range of posi tions at revels toke pontjcton sicamous kelownn nelson kamloops vernon femic crun brook victoria and tor onto he has been oasis lant gtneral manager in toronto since december of 1945- distrubutor agents for clebfiwlic and abrm shock absorbers stabiuzera and rubbers of all aixea in aock georgetown shock absorber exchange and service cledw1dce kin st pio4sw safe during the past season we had the reputation of being one of the largest live- ppultrybuyera for the american- makret we achieved this outstanding rat ing only through your marvelous patronage and faith in our solicitation oukobject in the future as in the past whjj be to niung you the highest majtket pbices free pickup valley produce phone collect dytin alt fr valuy prjue aft 6 today wo live in m greater canada phone 80 geougetown for the best in chesterfield reupholstering be quick phone dick seven day service no waiting if imitti tm rt u aaa mw tv miiall ii to amy jack 3uhermann of john wck and son vanilla from waste pulp mill liquor rock wool insulation from blast furnace slag yesterday waste today useful products contributing to canadas industrial advance which lias made us one of the worlds great manufacturing nations with greater more interesting more varied opportunities than wr lieore or the talents and enterprise of young canadians today our vent natural resources are being developed not only more exlensiivly than ever before canadian science and initiative are developing them more intensify too fsom the waau liquor ot our pulp and ppt milta now mm nlhyl lookql vauilla flavour yei omii fwmi a plaktlca new levolipiiiftnu convert our aw mill waleinto krafl pulp alaali from aawink inlo inaulatlnk loarj opportunities here ll0 amiel of jarvia ontario atari at tlw botum id a local intlual baa advaoead u today 18 yaara looal nawapapar baa boot ft up uatll it baa aaiaaj raanflrloal a oaw ml canaaaa-aaaa- bt awning waakllaa ha baa aa alght rm oloor laatf m ftaaia aai bia lajimlnlpil laat yaar waa alaaaaal a aa kaarat w a apiiaaaaaaaaaaaav aaw wttmmim ntthh tfaatataataaaaam taaavmaf kaajaa aaamfaaal aaaabam aaaaaaaabaaaa ww aaaaananaatam l- aaaaf 1 t tk aw l l r1tivt zji m