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PAGE It - PLAINDEALER - FRIDAY. AUGUST II. WW "What is the good of a good • , . . , • J ~ : / thing if no one hnows about it?" ADVERTISE Your 01 Good Things In THE MCHENRY PLAINDEALER The More You Tell The More You Se 11 Call 385-0170 insight Insurance -- How Rates Are Made Insurance ratemaking of­ fers a unique challenge. In­ surance companies have to price a product before the cost of the product is known. "The first step in fhaking rates is developing a projected premium for a future period which will cover future 1 oases and expenses, and provide an allowance for profit and con­ tingencies," said an Allstate Insurance Company spokes­ person. "Rate changes are developed, not in an attempt to recoup past losses, but to determine what premiums will be needed to cover losses and expenses in the future/' In general, a ratemaking formula is used in this process. A series of mathematical cal­ culations containing historical loss data from the area under consideration is used. The major factors used in a ratemaking formula are: 1. What is the rate of LET'S TALK ABOIIT MEAT Let Color Be Your Guide Choosing fresh, quality meats at the supermarket need not be a confusing experience if you let color be your guide. When buying fresh beef, look for a bright red color. Fresh pork should have a pink color. Since fresh meats have no additives or preservatives of any kind to change their color, color remains one of the best indicators of freshness. Some supermarket meat counters offer meat for "quick sale" that is darker in color. The darkness merely indicates that the cuts have been ex­ posed to the air. This probably is an indication that the meat was not cut that day. This same process of oxidation sometimes will occur at home while you are rewrapping cer­ tain meats for storage. When looking for fresh­ ness in cured meats, such as ham, color also can be your guide. Properly cured hams should have a characteristic pink color. Sometimes, a rainbow-like color will appear on the ham. This irridescence is caused by the refraction of light on the ends of the meat muscle fibers. It is no cause for alarm. The ham still is wholesome. However, if the surface of the ham is grayish in color, it probably has been in the store too long and should not be purchased. Many products now carry a date indicating the last day they should be sold. Shoppers should remember to watch for this too when purchasing FORMAL WEAR RENTALS for ALL OCCASIONS 6ea/ii£StMl . . . . t w t o n e | | M , m e n 1214 N. Cww St.. HcHcry A-l HEARING AID REPAIR SERVICE Free Looners Complete Service on all Makes Custom Earmolds 30 Day Tnol on New Aids HOME SERVICE FOR SHUT-INS I TRY BEFORE YOU BUY' Maico-Oticon Radio Eor Qualitone Audiotone Telex Sono Tone Custom Made All in the Ear Models SERVICE CENTER WED'S 1:00 to 5:00 OTHER HOURS BY APPT. BATTERY SALE 40% DISCOUNT ALL SIZES! R0BT. STENSLAND ft ASSOCIATES 3937 W. MAIN ST. McHENRY, ILL 385-7661 Also MT. PROSPECT 109 S. MAIN 392-4750 meats. Even though the date is not a guarantee of freshness, it is a reliable guideline. After purchasing meats, it is important to store them properly at home to main­ tain maximum freshness. Fresh meats, prepackaged for self-service, can be stored un­ opened in the original wrapper for up to two days in the re­ frigerator. If they are to be stored longer, they can be frozen without rewrapping for about two weeks. For longer freezer storage, over­ wrap the original package with a special freezer material to prevent "freezer burn." "Freezer burn" is a drying out of the surface tissues of the meat giving it a white appearance. It is caused by improper wrapping or punc­ tures in the package allowing air to come into contact with the meat's surface. "Freezer burn" does not harm the meat, but it does dehydrate the area making it tough and less flavorful when cooked. These and other helpful hints on how to select and store meats at home are con­ tained in an American Meat Institute brochure entitled "Keeping Meats Fresh." This brochure may be obtained at no charge by writing the American Meat Institute, P.O. Box 3556, Washington, D.C. 20007. change, or "trend," in the dollar cost par claim? This information gives an Indica­ tion of how much claims are costing. 2. What is the rata of change, or "trend," In the rate of claim payments? This •hows the change, if any, in the number of accidents that occur. 3. What is the provision for expenses (other than loss adjustment expenses) and for profit and contingencies? An underwriting profit up to 6 percent before federal income tax, when coupled with in­ vestment income, is necessary to provide a rate of return comparable to that of other industries. The next aspect of rate- making involves spreading the average statewide premium to various groups of policyhold­ ers that have differing loss experience.. Examples of such systems are rate differences by terri­ tory, driver's age and sex, use of an auto, annual mileage of an auto, horsepower of an auto or boat, a driver's acci­ dent and violation record and limits of coverage desired by an insured. EUich of the pre­ ceding categories result in different insurance rates de­ pending on the exposure to loss. "Maintaining these rating categories is the most equit­ able approach for the policy­ holder, since those with a low loss potential do not have to subsidize losses produced by policyholders with high loss potential," the spokesperson said. "The experience of these rating categories is continually reviewed to make sure rates are equitable to all groups of policyholders." Fall wrap-around skirts are being shown lavishly embroid­ ered on the front border. A blouse or vest picks up the same motif in miniature. HOMEOWNER'S N » o d C o n c r e t e f o r P a t i o s , S i d o w a l k s , Driveways. Call Accu-Crete Inc. 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