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2The- Canadian Statesman, Bowmanville. February 7, 1979 Section Two Durkam nAgric;&ulturagl Nw By Murray D. Emke, Ass't Agricultural Representative WHY GO TO FARM MEETINGS? Many farm organizations, agri-business firms, and agri- cultural agencies are planning educational wor k shops, annual meetings and commo- dity group meetings. What are the beniefits to be obtained from taking part in these types of programs? Why should farmers support their organizations and commodity groups? Farming today is a complex, very challenging occupation. There has been more change in agricultural technohogy in the ast ten years, than in the 100 years prior to that, and this trend towards change and improve- ment will continue in the future. The successful farmer of today hâs to avail himself of all sources of information so that the deci-, sions he makes will be the right ones. Educational meet- ings, workshops and courses are, one way of helping. Information is provided in such a way, so as to allow for presentation of timely, up-to- date material, followed by exchange of ideas by those in attendance. At meetins, ideas can be shared between those putting on the meeting and the farmers attending, as well as, between farmers. Hearing of successes and faihures can be very helpful and a learning exoerience for evervone. Another approacn tfle farmer uses, is if he gets one §ood idea out of a meeting it has been worth his time to attend. Many times we hear farmers say they have no voice in their industries. One of the mechanisms that they do have is through their commodity and farm organ- izational groups. We urge all farmers to take an active part in these organizations so as to maintain a strong voice for their particular commodity or the overaîl farm industry. At the county and regional level, annual meetings of the commodity groups can make recomméndations which are then carried on to provincial meeting by the delegates that are selected. In this way a cross section of opinions is obtained before recommenda- tions are sent on to govern- ment and agri-business. Be selective in the meetings that you attend, because it is very easy to be attendinf meetings all the time anf therefore,, the. farm operation will suffer. However, plan on taking an active part in a number of the educational and commodity group meetings that are upcoming in your local area. FROZEN WATER PIPES Many farms are plagued with the repeated freezing of underground water pipes. This problemi is not only irritating, it can be costly as well. The pressure created by freezing water can split metal pipes. Most problems occur in unheated buildings, crawl spaces under buildings and exterior wals subject to drafts, but pipes under drive- ways and sidewalks, where snow is scraped off, may also freeze. The. best solution is preven- tion. Pipes should be laid below the frost line. The depth of the frost line varies depending on your area. The pipes should be laid in a staih line, on a uniform spbetween buildings. In- sulation will also help prevent freezing. Pipes in unheated areas should be mnsulated to slow down heat loss. In very cold weather, allow a bit of water to run through the pipe. Even with insulation, the water will freeze if it is lef t standing long enough. If you Elian to eave the heat off in a uilding, drain the piping systemn for protection. Once the soil or the pipe is frozen, it won't thaw naturally until spring. However, there are niethods of thawing the pipe without -causing damage, Metal water pipe can be thawed using a welder or pipe thawyer. However, most farm welders are limited to 180 aýmps,_ and are too small for thawing metal pipe. Pumps can be thawed successfully using hard glass heat bulbs, or radiant heaters, suspended about 45 cm above the frozen pump. Pump houses should be insulated and the heat bulb should be operated by a thermostat., A shining heat lamp is also goo d for thawing short dis- tances of metal pipe, but it is ineffective- for plastic pipe because plastic pipe doesn't conduct heat. Some farmers have found that heating cables will thaw plastic pipes, but don't let the temperature of the heating cable become too hot or it wilIl affect the pipe. Plastic pipe with electric heating cables installed in the centre of the pipe is now available commercially. A similar homemade system can be constructed using fine copper wire and fused six-volt transformer. O.A.C. DEAN'S HONOUR LIST The Dean's Honour List was established several years ago to recognize those students who have achieved ,hjgh academnic standing. - -Students, of the Ontario Agricultural College are nam- ed to the Honour List at the conclusion of each semester if thei r-general average for the semester is 80 per cent or above and if they rank in the top 10 per cent of their class. Carol Barnett, R.R. 1, Orono, Semester 7 Horticul- *SA VE SA VE' *WHY PAY MORE FOR HEATING * SAVE ON PREMIUM QUALITYI !týFUEL I FO ALOIL* 'FR LLYOUR FUtEL OUL NEEDIS ,517 DUNDA ST. EAST WHITBY Telepnone Today! Cali Collect * 668-3381 - ' Promo t, Courteous Service Mu,,n,, tural Science and George Sikma, R.R. 3, Newcastle, Semester 3, Diploma in Agri- culture have both men named to the Honour List for the fal semester 1978. We congratu- late these O.A.C. students who have achieved high academic standing. HOME ECONOMICS FOOTNOTES By Linda Caldwell, Home Economist Guideines for Proper Refrigeration Storage of Meat Meat, in. its, numerous varieties and forms, is probably on most lists every shopping day. Recause meat is a highly perishable product, it is very important to store it properly whether it is to be used today, tomorrow or at a later date. Food specialists at the Ontario Ministry of Agricul- ture and Food stress that the qualîty of the stored meat product will only be as good as it was originally. By carefully choosing fresh-looking, high- quality meats and following proper storage procedures, the meat will be flavorful and maintain its nutrients. For proper meat storage the following guidelines will be helpful. Always refrigerate fresh meat quickly after purchasing and, if possible, refrigerate only with other meat products (in a meat keeper). Make sure the temperature of the refrigerator registers between 0 degrees - 4 degrees C (32 degrees - 40 degrees F).' When purchasing fresh meat, check to see whether the product was packaged in the store or came into the store already wrapped. Store- packed meats will be labeled with packaging dates or durable life dates. Many stores will have "Home Refrigerator Storage In- formation" signs placed over the meat counters. Retailers can provide this information to correspond with packaging dates as an alternative to durable life or "Best Before" dates. If'the meat is labeled with a packaging date check it and the storage instructions in the store. Fresh meats coming into the stores already wrapped (for example, bacon, sausages, vacuum-packaged luncheon meats) are required to be labeled with a Best Before date. Check and follow any storage instructions on the package. Generally, store-packaged meats can be stored in the original overwrapped tray for up to two days. To store longer, the wrapper should be loosened at both ends or the meat rewrapped loosely in James Insurance Agency Limited 24 King St. E. Bowmanvillie For ail your insUrance needs Doug James at 623-4406 BUSINESS DIRECTORY Accou niancy WILLIAM C. HALL Be. Comm. Chartered Accountant 361/2 King St. E., Oshawa Telephone 725-6539 D. V. SNODDON 212 Liberty SI. North Bookkeeping and Tax Service Business: 623-7950 Residence: 623-7308 JOHN MANUEL, C.G.A. 118 King St. East, Suite 2 623-6555 JOHN P. WINTERS Chartered Accountant 23 Silver St. Bowmanville 623-9461 WM. J. H. COGGINS Chartered Accountant 115 Liberty Street South Bowmanville Phone 623-3612 De ntal DR. ANGUS M. BLAIR D.D.S. 26 Frank< St., Bowmanviîîe 1(near Dominion Store) Office Hours: 9:30 ar..f0o9 p. m. incîuding Saturday Telephone 623-3181 PATRICK G. DEEGAN DENTURE THERAPY CLINIC 36 King St. W. 623-4473 Office Hours: Mon., Tues., Thurs., Fri. 8:30'tii 5:00 wax paper or plastic wrap. This helps to eliminate an overly moist surface on which bacteria will grow. Store vacuum-packaged meats in the original package until opening. Once opened.,rewrap to prevent dehydration. As a basic guideline, plan to use, home refrigerated roasts, steaks and chops within three days; ground meat, stewing meat, variety meats and sausages within two days. If you don't plan to use the meat within these storage times, wrap it carefully and freeze. DRINKINO & DRI VINO DON 'T M IX Safe driving is a family affair. A comprehensive, independent review of all fees charged to students, by Ontario colleges and universi- ties has been released by the Ministry of Colleges and Universities. The consulting firm of P.S. Ross and Partners studied the 1977-78 tuition fees, as well as the tuition-related fees such as laboratory fees. They also studied fees levied for athletic and health services and other areas unrelated to tuition. All 15 universities, 22 colleges of applied arts and technology (CAATs), Ryerson Polytech- nical Institute, and the Ontario College of Art were visited. The consultants examined the attitudes of CAAT and university students, faculty and administrators toward various fee policies. They explored a varietv of alterna- tive fee structures suggested during their interviews and examined the potential imipact of some of these structures on the province's post-secondary education system. Tuition fees currently account for an--average of 12 per cent of the CAAT's operating income and for 16 per cent of that of the universities. Alternative fee structures (models) were examined at three fee levels. For each structure,- the researchers examined the consequences of maintaining fees for different courses at their current rela- tive levels, and of modifying themn to constitute 10 and 20 per cent of the institutions' operating funds. Another alternative was the elimina- tion of tuition fees entirely. While the report compares the resuits of each modelling exercîse with the present fee situation, it does not endorse any one policy. Only 18 per cent of universi- ty and six per cent of college respondents advocated comn- plete abolition of fees. There was widespread rejection of the eeniept that fees should relate to the "private or societal benefits" accruing from particular college and university programs. About haîf of the university respon- dents feit that universities should have more autonomy in setting fees. Forty-five per cent of ahl college respondents (including 52 per cent of those who were students) volunteered that the current (1977-78) tuition fee, even with associated incidental fees, provides "a good deal" for the student. The report is being distri- buted to universities, colleges, 77 King Street East Bowmanville FRESH! 3-LB. AVG. SPork Loin MFG. 8c OFF LABEL PKG. Toasimaster Crumpets 0F 6t" ROPE TWISTS, GRAPE ROPE TWISTS, STRAWBERRY TWIZZLERS, LICORICE NOVELTIES OR STRAWBERRY SHOESTRINGS 8-OZ. Y & S Licorice PKG. BARBECUE OR DlP FLAVORED Hostess 225-g Potato Chips PKG. 49e, 89" NEW!DEODORANTOR NON DEODORANT P G âQO PlaytexMaxi Pads 0F 10 Bayer Aspirin OF100 $1J9 REGULAR OR MINT lOOmi Q Crest Toothpaste 'TUBE 9 e Roasts FRESH! 3-LB. AVG. PoVrk Loin 69e FROZEN, FANCY, BEEFEATER, STRAIGHT OR CRIN KLE CUT McCain 2-LB. French Fries POLY BAG HIGHLINER, FROZEN PKs . SHaddock Fish Sticks 17 FROZEN Rich's Coffee Rich 316-FL $1 OZ. CTNS KRýAFT, PROCEss 2 ,LB.$ Velveeta Cheese PKG uI MAPLE LEAF Tenderf ake Lard Chiropractic LAWRENCE A. GREY Doctor of Chiropractic 270 King St. East Bowmanville Phone 623-4004 G. EDWIN MANN, D.C. Chropractor Office. 15 Elgin Street Corner of Horsey Street Phone 623-5509 Office Hours: By appointment LEONARD JAY, B.Sc., D.C. Doctor of Chiropractil 96 Queen Sftreet Bowmanvi le Phone 623-9297 RIB PORTION for most family and household needs. *No frilis or fancy packaging - with the savings passed on to -you.@0 0 ONTARIO GROWN CONTROLLED ATMOSPHERE CANADA FANCY GRADE 5 $4 . Mclntosh AppleS BAG I11-6 1-LB 63 CTN. 3 Corne PRO DUCE 0F CENTRAL AMERICA DOLE OR CHIQUITA PRO DUCE 0F U.S.A. Flor ida Oranges ONTARIO GROWN CANADA NO. 1 GRADE É2 fLB. àQ Cooking Onions %U GS%- PRODUCE OF U.S.A.9 60Z.Ql Cello Radishes 2PKGS .3 l PRODUCE 0F .S.A. 9 UNHE Green Onions FOR29 Q s LB. SIZE' 125's DOZ. advisory councils, student associations and others with particular concerns about post-secondary education in Ontario. The Ministry has asked that comment about the report and suggestions about fee policy be submitted by March 31, 1979. These will be forwarded to the Ontario Council on University Affairs and the Council of Regents for Colleges of Applied Arts and Technology for their consideration. The Ministry plans to announce revisions to its policy on university and college tuition fees before November. 1979, HeIp your Heart Fund HeIp your Heart TIuition Fees Being Studied Harmony Valley ]Receives Grant A $25,875 Ontario grant will be used by the Central Lake Ontario Conservation Authori- ty to continue devehopment of, its Harmony Valley Conserva- tion Area. Situated in Oshawa, the 70-acre conservation area is adjacent to the Lake Iroquois shorehine, a remnant of the hast glacial period. In announcing approval of the grant, Natural ResourceS Minister James A. C. Auld said the Authority wishes to provide additional year-round facilities and opportunities for conservation education and nature study. Future development calîs for additional. nature trails, washroom and service facili- ties, reforestation and ground development. Total estimated cost of the project is $51,750. values Effective at Bowmanville Store Only OPEN DAILY Mon., Tues., Wed. and Sat. 9 am 6 p.m. Thurs. & Fr!. 9 a.m. - 9 p.m. Sun. 10 a.m. - 5 p.m. Delivery in Town 623-4161