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4 The Canadian Statesman, Bowmanville, JuIy 4, 1979 Section Two Presenta Municipal Grant, to Horticultural Society tests conducted in several areas of the province over many years. These tests determine the' amount of fertilizer required to grow each major crop profitably." Dr. Bates, also comments: "That although there are several independent soul tests available to Ontario farmers, the Ontario Ministry of Agri- culture and Food tests is the oniy one that is tailor-made for Ontario conditions."~ Conditionally, farmers test soul in the faîl. However, there is increasing interest in sum- mer testing because poor weather conditions and fal harvest often interfere with the soul testing program. Hayfields, pastures and winter wheat fields especialiy should be tested during the summer months. Legumes and hay in pasture may require potash application in late August. Summer soul test will tell the farmer whether this is necessary or not. Likewise, to plant winter wheat in September or even into October, the farmer should submit soul tests before August lst so the recom- mendations can be returned well before the planting. Farmers can save timne by sampling soul in the summer when the lab is not so busy, and then they can order their fertility requiremnents early in the year and usually save money or they can purchase at a reduced rate in the early spring provided they are wiliing to take early delivery. It is certainiy worth the effort of getting those soul test samples away early to the lab. Last year more than 50,000 soul samples were submitted to the University of Guelph Soul Test Laboratory through county and district offices of the Ministry of Agriculture and Food. Soul sample boxes and information sheets are avail- able from the county office and there is no charge for the farm soil test, other than the postage or express or getting them to -the lab at the University of Guelph. Whiie we are on the subject, of soul testing, we would point out to the home gardener, that they, likewise, can make use of the service, however, there is a charge of $1 per sampie. Again, we do suggest that for improved yields and, in many cases, less cost, one shouid make use of the soul testing service and tailor their fertility needs on the basis of that report from the souls lab. HOME ECONOMICS FOOTNOTES By Linda Caldwell, Home Economist FREEZING JULY VEGETABLES A taste of July in mid- January is what freezing is al about. But what cornes out of the freezer won't be any better that what goes in, according to food consultants at Agricul- ture Canada. Freezing doesn't improve the quality of vegetables - it sîmply preserves high quality produce at its peak of fresh- ness. Select vegetables that are garden-fresh, young, tender and at the ideal stage of maturity. Avoid the tough, starchy, or woody ones. If you can, freeze them within hours of gathering. Some vegetables freeze better than others. Beans, broccoli, peas, spinach and whole kernel corn are particulariy good. Corn on the cob tends to develop off- flavours, but accurate blanch- ing usually avoids the pro- blem. Celery, shallots, lettuce, tomatoes and other vegetables usually eaten raw don't freeze well. Once thawed, they're mushy or limp. But tomatoes cooked slightly can be frozen for uise in soups and stews. Cooked beets are best frozen sliced or diced rather than whole, because the texture turns rubbery and limp. Most vegetables need to be blanch- ed before freezing. Follow blanching times exactly. Underblanching doesn't destroy ail the enzymes, and overblanching overcooks the vegetables and reduces fia- vour and nutrients. For example, blanch green or wax beans three minutes for cut beans and four minutes for whole. Shelled peas, spinach, vegetable marrow and zuc- chini need two minutes while cauliflower requires three minutes. Chili immediately after blanching by placing in cold, running or ice water. And drain the vegetables thoroughly before packing. Aiways use packaging materials that are moisture- proof, vapour-proof, odorless and tasteless. These include freezer bags, aluminum foul, freezer paper, plastic film and containers made of plastic cardboard or aluminum. In al cases, try to exclude as much air as pnssible because air can cause spoilage through absorption of oxygen in the food. You can use a straw -to suck out air of packages before sealing. Some vegetables (such as onions, green or red peppers, vegetable marrow and zucchini) are best spread on trays and frozen before _pack- ing. Vegetables will retain good qualîty up to 12 months at 18 degrees C. Although most don't need to be thawed before cooking, some require partial or complete thawing for even cooking. For information on freezing vegetables and on thawing and cooking the frozen pro- ducts, order your free compy products, order your free copy of "Freezing Foods", Publica- tion No. 892 by writing to Information Services, Agri- culture Canada, Ottawa, Ontario KiA 0C7. BROWNING IN FRUIT In some fruits such as apples, peaches or apricots, enzymes cause browning during frozen storage. Brown- ing can be slowed down by the addition of ascorbic acid (Vitamin C). Packing fruits in sugar syrup also helps control browning. Councillor Maurice Prout presented the Bowmanville Horticultural Society with its annual grant from the Town of Newcastle during the Society's June meeting recently. Here, Councillor Prout hands over the cheque to Dick Gibbs, president of the Horticultural Society. As well as delivering the cheque, Councillor Prout praised the Bowmanville horticultural group for the work that it does in beautifying the town's public buildings. Landscaping for the new Courtice Fire Hall was one of the new projeets recently undertaken by the Society. By: A.O. Dairymple, Agrieultuyal Representative FARMI & HOME SAFETY From now on throughout the season until late fail is the time when needless accidents take place, not only on the farm but in the farm home. Everyone who works with farm machinery is aware of the dangers, but in the rush of work, and often after having spent a long day and becoming somewhat weary, we find that people working with ma- chinery are not as aware of the potehtial dangers as they should be. Safety shields on farm rnachinery were put there for a purpose, and it is surprising the number of times you will see that some part on the machinery has had the safety shield removed, and it has not been replaced. We do urge farmers to make cer- tain that shields are in place; that machines are turned off when being serviced, and that every care is taken that possibly can be taken. Silage distributors are in wide use today, to ensure uniform fîliing of ,silos. A study has shown that many of Agrcat-a these are either inadequate or improperly adjusted. If a distributor is not doing its job, the silo poses a hazard, seepage may be a greater problem, or the unloader may not work properly. In some cases, the silo may even lean, bulge or collapse. Check your silage distributor before fil- ling, and when 'it is going make sure that everything is operating as it was designed to operate. Proper hitching of equip- ment is important. A double hitch on equipment is the only safe way to draw farm equipment. This is a require- ment for towing on Ontario highways. A hitch pin with a locking device is essential. A sturdy chain is required to provide backup protection should the hitch pin fail. The chain should be fastened securely and be long enough to allow unrestricted turns. These precautions are worth the extra effort. Around the home, string trimmers have become very popular for grass trimming. Like any other cutting tool, they are dangerous if used *SAVE SAVE *WHY PAY MORE FOR HEATING * SAVIE ON PREMIUM QUALITY *~ ~ U EL OIL *FOR ALL YU FUEL OIL NEEDS 117 DUN DAS ST. EAST WH ITBY oe Teisphone Today! Cali Coleci 668-3381 ' Promo t, Courteous Service * E I I I M I I M M M M INws I imp roperly. Safety goggles and proper footwear should be worn. Keep your body clear of the spinning line. Neyer use wire to replace the nylon line. Keep attachement guards in place at ail times. They are a good tool if used safely. SUMMER SOIL TESTING RECOMMENDED Ontario farmers know the value of soul testing, but many miss out on the benefit by waiting until fail to take samples. Dr. Tom Bates from the Department of Land Resource Science at the University of Guelph, states: "Soul testing is about the only way farmers can find out how much fertilizer their crop actuaily requires. The soul test determines how much phosphorus, potash and mag- nesium is required and, also, the amount and type of lime required to improve the pH. Fertilizer recommendations formajor crops are based...on James ns urance Agency Limited 24 King St. E. Bowmanville For ail your insUrance needs Doug James cf 623-4406 BUSINESS DIRECTORY Accountancy WILLIAM C. H ALL Be. comm. Chartered Accountant 361/2IKing St. E., Oshawa Tetephone 725-6539 WM. J. H. COGGINS Chartered Accountant 115 Liberty Street South Bowmanville Phone 623-3612 JOHN MANUEL, C.G.A. 11 8 Kng St. East, Suite 2 623-6555 JOHN P. WINTERS Chartered Accountant 23 Silver St. Bowmanville 623-9461 Dental DR. ANGUS M. BLAIR D.D.S. 26 Frank St., Bowmanville (near Dominion Store) Office Hours: 9:30 arm. to 9 p. m. including Saturday Telephone 623-3181 PATRICK G. DEEGAN DENTURE THERAPY CLINIC 36 King St. W. 623-4473 Office Hours: Mon., Thurs. & Fr! 8:30 'fil 5;QO> Wednesday 8:30 'tii noon Closed Tuesdays Ch irop ract ic LAWRENCE A. GREY Doctor of Chiropractic 270 King St. East Bowmanville Phone 623-4004 G. EDWIN MANN, D.C. Chiropractor Otice: 15 ElginStreet Corner of Horsey Sre Phone 623-5509 Office Hours:, By appoint ment LEONARD JAY, B.Sc, DC. Dnctor of Chropractic 96 Oueýcen Streef Bowmanville Phone 623-9297 Drinks 48-FL. 0Z 49* TIN 1O.FL. OZ. TIN 9 3dab 14-FL. OZ."s TiNS 2-LB. PKG. 3 1/ 7T0 9- OZ. PKGS. )-O $39 AR $3g BOX$16 TINFOZ.$1,25 BOX 27 Look for these cards! Take advantage of these many supplier reductions throughout the store. The expiry date appears on each card. INqSTANT COFFÉE $ 1m,ý LB. Round Steak Roasts M CUT FROM CANADA GRADE A BEEF BON ELESS, FULL SLICE OR BOTTOM CUT Rogund Steaks L2B2 CUT FRDM CANADA GRADE A BEEF LEAN, BONELESS $4O LD MILL $ 4 Stewing Beef LB. $ .8 Breakfast Sausages LB . I 1B PRIDE 0F CANADA, SLICED 6 DZ. PKG. $1.29 SWI FT'S PREMIUM i'B Cooked I' Ham 12OZ. PKG $2.39 PRICES EFFECTIVE WED., JULY 4 TO SAT., JULY 7, 1979. 1STORE HOURS Mon.-Tues.-Wed.-Sat. 9-6 Thurs. & Fr1. 9-9 OPEN SUN DAY I0-5 WE DELI VER TELEPHONE 623-4161 Cottage Rois Ma CUT FROM CANADA GRADE ABEEF BON ELESS Insida-e Round Steaks $LB2.35 PRIDE 0F CANADA, SLICED POPULARVARIETIES 6-Dz Sandwich Meats PKG. ASSORTED VARIETIES 16D Shopsy's SaladS TUB. 75e $1.19 WE RESERVE THE RIGHI TO LIMIT QUANTITIES. Qo EA. LB. ONTARIODGROWN E~BUNCHESO Green Onions L -.qý2 FORs3 e ONTARIO GRDWN ~BUNCHES7 Radishes 3 ' FOR slJI ASSORTED VARIETIES Kal Kan A -Z Cat Food TN 9 POST CEREALS Honey Comb or 250 gTO Sugar Crisp 275 g Box E MFG. 9e OFF LABEL DEM P 5ER'S Country 24 DZ 79 Grain Loaf SIZE 79 REALEMON, FLAVORED 22 OZ. $1 7Q Lemnonade CrystasCANISTE RI.1 % BLUE WATER, FROZEN THRFT ACK 32 OZ.$ 0 Fish & Chips PKG, aw0 SAVARIN, FROZEN Macaroni &,Cheese 8 -oz Dinner PKG. 9 8IRDSEYE, FROZEN . IL$ l Cool Whip Topping TUB 1.09~ REGULAR, BARBECUE, SALIT& VIN EGAR OR uar io IUIIS'W. BiL. e% KRAFT, PROCESS SOUR CREME 'N'ONION FLAVOREEI PLAIN OR ONION Lay's1 SHELL Philadeiphia7Q Potato Chips 225g. 79e aoaN et E 22 Creamn Cheese PKG. 79 PGStrip E.22 MI DGET MIX, LICORICE BABI ES OR WETER RAINBOW22MINIS R GUEST P KG Chueddar Chese14-OZ.$4 f Westons Candies 14T22O 99 Lunch Sacks OF50o 39 Curds PKG. 1.79 77 King Street East, Bowmanville SValues Effective ut Bowmanville Store Only ASTRA CARAMEL CRUNCH, ARROWROOT, DIGESTIVE, NICE, GINGER CRISP, SHORTOAKE, RICH TEA, FRUIT SHORICAKE OR BUTTER RINGS. Peek Frean, r IGA, 100% PURE VEGETABLE OIL Sunny Morn dO Margarine PARH.PKG9 DEVON RINDLESS SLICED Side Bacon 1-LB. 1.1Î9 PKG. a TOPAZ Mushrooms Pieces & Stems IN TOMATO SAUCE Libby's, Spaghetti ASSORTED VARIETIES MACARONI OR SPAGHETTI Boni Pasta ASSORTED VARIETIES POUCH PAK Monarch Calke Mixes or leing Mixes ICA Instant Coffee 1 ORANGE PEKOE Salada Tea Bags CORDON BLEU BEEF, IRISH OR MEATBALL STEWS24-FI POWDERED Cheer or Oxydol DetergentE FabriSottener PLST.BTL. 1 .09 BUY 4 G ET ONE FREE Zest BANDE 0PACK $ A Deodorant Soap) SIZE BARS .4 JoLAson'sBandaids OF B69- REGULAR OR HERBAL Vaseline IntensiVe 200 mL ('âr 1nI e . - - 17, ------------- 1