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;v> v I "•%" mm :f<," . .i V^.r;;. - V .." '• , / •"•••.; 1 ,! '•' "<- • SECTION r-PAOE 2 • PLAINDEALER - FRIDAY. JULY 20. l»?» Lamb-Sheep Events At Fair & The McHenry County fair introduces exciting new events each year. Leadline contests and sheep shearing contests will be two of the newly added attractions. Both of these events will take place Sunday, Aug. and both are being sponsored by the newly organized McHenry County Lamb and Wool Producers. Shearing contests are timed events demonstrating the extraordinary skill needed by shepherds to remove the fleece from their animals. The junior division will feature shepherds up to 18 years of age, and the senior division is for those 18 and over. Each contestant will furnish his own equipment. Shearers should register with Dave Plocher or Bob Schoenbeck by "Aug 1 so enough animals will be available for shearing. leadline contests display the animals capable of producing wool shown by a person dressed in garments made of wool. The Leadline contests at the McHenry County fair are open to men. women, boys and girls who have shown sheep in competition during this fair. The sheep must be trained to show at halter and be owned by the exhibitor. People entering will wear outfits made of at least 50 percent wool. The Leadline contests will be held in Hanson pavilion Sun­ day, Aug. 5, at 2 p.m. and the public is invited to attend. The entrants will be awarded prizes based on their control and presentation of the sheep, the appearance of the sheep and the costume, poise and ap­ pearance of the exhibitor. The junior division is open to those between 8 and 12 years of age and the senior division is open to those 13 and older. Exhibitors should register in the sheep barn by noon Sunday. These are interesting events to witness for the latest in fall fashion will be on display and many of the entrants will have sewn their own ensemble. Members of the Lamb and Wool Producers organization will be offering barbecued lamb at. the 4-H food stand Friday, Aug. 3, between 4 and 8 p.m. This is a taste treat. One may enjoy a delicious lamb sandwich and pick up recipes featuring lamb. At noon Sunday there will be a potluck dinner for all sheep producers and people in­ terested in sheep production and marketing. Those at­ tending should bring two dishes to pass and enjoy a delicious dinner and good conversation. Everyone is welcome. • * * • Ignorance is not an as­ set to anything. Free Transportation VMiyne Fowler Agronomic Education Director WANTED FMBMMKHFTPMMCAS •^gK> SILL YOIR FRESH FRUIT (VEGETABLES ̂ FROM YOUR TRUCK WAGUN-VM-CAR EVERY SATURDAY AND SUNDAY STARTINt •SAT. JULY 20th THRU OCT. Mttl --20 PLUS ACRES-- THE ONLY .#S } OPEN AIR FARMERS MARKET ; IN McHENfeY COUNTY MORE INFORMATION CALL •312497-36421 % ORGANIC FOOD PROOUCERSttPECIALLY WELCOME Water Needs of Cora Water - either too much, too little, or both - generally has more influence on the amount of corn you harvest than any other one thing. As corn goes into the stage of rapid growth and development, water needs of the crop increase dramatically. In research trials, a crop of corn has been grown with as little as 12 inches of water to as much as 33 inches of disap­ pearance during the growing season. The total amount required varies from season to season and area to area and depends on length of growing season, relative humidity, temperature, and air movement. A good rule of thumb for typical conditions is probably 24 to 26 inches per season.„ Corn hybrids differ somewhat in their efficiency of water use but most variation is due to growing conditions and soil fertility level. In an irrigated study in northwest Kansas, Kansas State university found that 235 pounds of water were required to produce one pound of corn dry matter under optimum fertility. When fertility was inadequate, it took 435 pounds of water to produce one pound of dry matter. In Corn Belt studies, an inch of water produces from about four bushels to over twelve bushels of corn grain per acre. If corn is properly fed, protected from weeds and pests, and given overall good management, it is reasonable to expect each inch of water used to produce seven to ten bushel^/Of grain. During the first 45 days of growth, daily water use by a corn crop increases from essentially zero to about 0.15 inch. Then, during the rapid growth stage, water need in- CONTRACTORS Job Held Up Because Of Concrete Delivery Delay? CALL ACCU-CRETE, INC. Saturday Qgjjverys Available Phone: 338-4718 SUMMER MENU at CHAPEL HILL •••SPECIALTIES*** lilf . Pitit f ' ' / I " ' ' % ^ - • ; 1 p ' ' j| "t - Friday & Saturday Only Prime Rib AM JUS EVERY TUESDAY THRU SUNDAY Sup & Salad Bar Included with Main Entre & Dessert 'VWWWWWWWWWW^WWW ̂ Join Ut For Fish Fry every Friday Brunch every Sunday LIVE ENTERTAINMENT FRIDAY- PETE CARTER at th« Plana . CHAPEL HILL'S SUNDAY EVENING BUFFET DINNER CHAPEL HILL GOLF CLUB 2500 N Chapel Hill Rood _ McHenry Illinois •Mail Eitre •Cold Table . •ftessert Table Serving 3:30- 6:30 pm ALL YOU CAN EAT I yaiSuB KIDS $5.95 $£95 FOR INFORMATION (SIS) 305-0333 CHICAGO (312)451-0277 creases sharply to a maximum, of about 0.35 inch per day during the pollination period. If it is hot and dry the maximum may be as much as 0.50 inch per day. Moisture demand tapers off after pollination and is down to roughly 0.05 inch per day when grain reaches physiologic maturity. Any time moisture demands are not met potential production suffers, but some stages are more critical in this respect than others. With corn, the most critical time is from a few days prior to tasseling to a few days after completion of pollination. At this time, plants have a great need for both moisture and nutrients because they are completing the very rapid vegetative growth stage, developing silks from one or more ear shoots, exposing a tassel, shedding pollen, and effecting fertilization. Dry matter production may be as much as 200 pounds per acre per day during this period. An Iowa State university study showed that corn yield reductions of as much as 50 percent occurred when corn was wilted for four consecutive days at the end of the pollination period. Drought effect was less severe before tasseling and after soft dough stage. During the three-week span from prior to boot stage through pollination, corn may need about seven inches of water. In many corn-growing areas, this critical high- demand time coincides with dry periods of July or early August. A research goal is to develop hybrids that use less water but match or exceed the yield of present hybrids. Actually, years of selection under drought conditions have enabled breeders to develop relatively drought tolerant types that have been released, primarily in the West, in recent years. Another approach that is receiving strong emphasis is to incorporate a genetic system called "latente" into new The Illinois Association of School Boards (IASB) is urging Governor James Thompson to veto a bill that requires all local school districts to provide free transportation for private school students. "Many school • districts already transport pupils* * to private and parochial schools within district boundaries," according to Jonathan Howe, IASB president. "The legislature has now passed a law (Senate Bill 101) that requires each district to bus pupils to private and parochial schools up to 10 miles beyond district boundaries." In a letter' to Governor Thompson July 12, Howe said some districts have to provide buses to as many as 20 or 30 private schools located within the 10-mile limit, driving up costs to Illinois taxpayers by as much as $40 million a year. "Implementation of the bill would directly benefit non­ public education at the expense of the taxpayer," Howe wrote. He also noted that the state has been unable to meet its obligations in paying for existing school bus services in recent years, leaving many districts with large deficits in their transportation funds. "Adding this new cost would be folly," he said. Howe is a school board member in Northbrook. IASB represents 930 local school boards. Keepin' Healthy Each year, more and more people are turning to gardening as a food source. This means that more people are home- canning foods from their own gardens. The Illinois Department of Public Health advises home canners to be sure to follow e s t a b l i s h e d c a n n i n g procedures, observe correct cooking times and tem­ peratures, check for defective equipment and use canning equipment carefully. Illness caused by home- canned food may range from mild to severe, and may even cause death. Contamination of canned foods may result from: 1. Jar lids and seals that fail to close properly, permitting contaminants to enter and spoil the food. 2. Failure to follow complete, correct food preparation and canning procedures. Defective lids or chipped jar mouths may cause the seal to leak, and allow contamination. Generally, signs of spoiled food are obvious - mold, leaks, hybrids. This is a system that imparts plant protection during short periods of drought. It promises to be a stabilizing factor that will enable hybrids to attain acceptable yield in areas or seasons affected by inadequate moisture supply for other hybrids. Such hybrids are now being tested for general performance, both under drought and optimum moisture conditions. Q SOMETHING SOMETHING 1 Ten to •New Homos • Apartments HOUSE CLEANING-CONTRACTORS SPECIALS •Light Housekeeping •Maid Service •Small Offices •Weekly Bi-monthly •Moving in or out FREE ESTIMATES • Call Today 385-0283 k"BrffcwuA?rof,"iono' •Models "CLEANING SERVICE INC. OUTWARD APPEARANCES*--PROOFS + 7 OLD NO JOB TOO BIO OR SMALL ROLL ROOFING. SHIHGIES, TUR-OFFS, RE DECKIHfi, J FASCIA, SOFFITS, ROOF VENTS, ETC. PLEASE CALL (312) 587-5589 bubbling, bulging lids, marked discoloration and unpleasant odors. Do not taste such food. Destroy it, or dispose of it out of the reach of children and pets. A more serious type of food poisoning - botulism - can occur when botulism spores are present in vegetables, meats and other low-acid foods. If the food is not cooked long enough and at temperatures high enough to destroy the spores, a deadly poison can result. Botulism spores on food cannot be seen, or smelled before canning. To remove these invisible spores, and thus reduce the chance of the development of botulism, be sure to wash raw fruits and vegetables thoroughly, and follow proper canning procedures. When canning food, the following precautions should be taken: 1. Use only lids, seals and jars manufactured specifically for home canning. « 2. Do not re-use sealing lids; buy new seals, rings and lids. 3. Use grinders or other food appliances cautiously to avoid injury. 4. Make sure canning boilers are stable before heating the water to boiling. Be careful not to splash scalding water during processing and when removing hot jars from the boiling water bath. 5. Do not pour cold water over hot canning jars, or set hot jars on cold surfaces. 6. Test the seal according to the manufacturer's in­ structions. If any of the lids fail to seal, read the instructions again and reprocess the food until the lids seal properly. For proper maintenance of your equipment and storage of canned foods: 1. Clean the weighted gauge on a pressure cooker periodically. 2. Check your pressure cooker dial gauge before and during the canning season. 3. Clean the petcock and safety valve openings of your canner before and during the canning season by drawing a string or narrow strip of cloth through them. -- 4. Store canned goods in a cool, dry place, away from heat sources like hot water pipes or sunlight, and away from moisture that could rust lids. If you want more information about home canning safety contact Illinois Department of Public Health, Division of Food and Drugs, 535 West Jefferson, Springfield, 111., 62761. mi Store parsley in a wide- mouth jar with t ight l id to keep i t fresh. mm It's Our 1st Anniversary I 0«tss&» ,wwofe OU^ttcHKVU •*5gsSI IS NOW ONE YEAR OLD IN McHENRY and we would like you to BELP US CELEBRATE REGISTER FOR FREE $10.00 MERCHANDISE CERTIFICATE No Purchase Necessary- Fill Out Coupon nnd drop jfiSS- ' July 30 344-3883 Ico Croam - Sandwiches - Pizza 1225 N. Green St., McHenry (Next door to Gladstones) j Name I Address. I LOCATED AT. 1225 N. Green St. (Next to Gladstones Dept. Store)! kho'wft/" Why is there usually a sea breeze on the beach at day and often a land breeze at night? The delightful sea breeze enjoyed by so many at beaches is caused by the fact that land heats up faster than water. Thus, the sun heats the land along the seashore during day­ light and heat radiation rises. As the warm air over the land area rises, cooler air from above thg water moves in hori­ zontally to replace it. This sets up a breeze from the ocean and it usually continues throughout the day. At night, the land area rises, cooler air from above the water moves in horizontally to replace it. This sets up a breeze from the ocean and it usually continues throughout the day. At night, the land area cools quickly and becomes cooler than the ocean. As a result, the flow of air reverses itself, and a land breeze is often observed. The calm that so often accom­ panies dawn or late night at the beach in summer is ex­ plained by the fact that the land loses its great heat many hours after sunset, thereby reaching an equal temperature with the nearby water just before, or even at, dawn. Derangement By The Dozen Judge - What possible ex­ cuse did you have for, ac­ quitting that murderer? ~~ Foreman of the Jury -- In­ sanity. Judge -- What, all twelve of you? CONSUMER GUIDELINES ooo© You can fight inflation and save energy by choosing a gas oven or range with an automatic (electronic) ignition instead of pilot lights. You'll save an average of 47 per cent of the gas you use for cooking. lENTRMSitfUU the professional do-it-yourself carpet cleaning system First Hour of Rental $1.00 per hour . . . for every hour thereafter. NO MINIMUM Special Rental Rate Good" Monday thru Thursday RINSENVAC cleans the way professionals do. at a fraction f ot the cost .. Vbi I SUN. SS.OO MIN.) PER HOUR OVERNIGHT SPECIAL I 8:00 P.M.-9:00 A.M. 110.00 8 HORMSBYS ^ f t t m i l y < r n r r r \ U 4400 W. lite. 120 McHenry, Illinois nuts