The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

k .< ■anhpr Ariiiratinn Hungarian Scout-Guide Jamboree O |w |yF^ | IUf I IUI I' courses, Lindsay The Ministry of Natural Resources in co-operation with Sir Sandford Fleming College will be holding two trapper education courses commencing September 1980. The courses will be held in- , the evenings at the Frost . Campus, Sir Sandford Fleming Fleming College, Lindsay, Ontario. Professional trappers, certified certified by the Ministry, will be teaching the course. An examination administered by the Ministry of Natural Resources Resources will be given at the conclusion of the course. Prospective trappèrs should note that a person who has not previously held an Ontario Trapper's licence must attend this trappers' course and pass the examination examination in order to be eligible for a trapping licence. p For more information regarding regarding course fees, starting dates and registration please contact Lindsay District office, office, Ministry of Natural Resources, 322 Kent Street West, Lindsay, Phone 705-324- 6121. Capture the Best of Summer Crops Preserve the fruits of summer - sun-ripened, luscious luscious and delicious. Enjoy their abundance now but don't forget to pack away some of these fruits for midwinter treats* With proper attention paid to details and a limited amount of necessary equipment, apyone can safely and easily preserve fruits. A unique aid on the market today helps preserve the ■glorious color, aroma and taste of the fruit for freezing 'and canning. It's name is Fruit Fresh, a mixture of ascorbic acid with natural sugar. It is an anti-oxidant- which prevents the fruit from discoloring and darkening. Deterioration, during preparation is» avoided if fruits like peaches, pears, apricots and apples are cut into a solution* made by dissolving 3 . tablespoons Fruit Fresh in 8 cups water. After a quantity of fruit is prepared simply drain and carry on with the canning procedures. This year can fruits without sugar. Instead of syrup pour boiling water, ■ extracted juices from fruit or other fruit juices around fruit jars. To each quart add 1 tablespoon Fruit Fresh (2 tabjpspoons if pears are being preserved) to ensure the preservation of color and flavor. Be sure to use firm,' just ripe fruit because without sugar the fruit rçjll break up more easily. Process as usual. It is processing that is necessary to sterilize the fruit and prevent spoiling, not sugar. Tuittl Fruitti ' 1 pound firm ripe peaches 2 tablespoons Fruit Fresh, ascorbic acid color-keeper 1 pound firm ripe pears 1 small canteloupe 1/4 cup chopped maraschino cherries Clarke Museum & Archives Tues., Thurs., Fri., Sat. 2-5 p.m. at the Kirby . School House: Sunday 2-5 p.m. 983-9425 1 package (2 ounces) fruit pectin crystals 5 cups sugar Peel, halve, pit and.chop peaches into a large heavy- bottomed saucepan; sprinkle with Fruit Fresh, ascorbic acid color-keeper. Peel, halve, core and chop pears; stir into peacheç. Peel, seed and chop canteloupe. Add to fruit, (there should be 4 cups). Stir in cherries, and fruit pectin crystals. Place over high heat and stir until mixture comes to a brisk, rolling boil. At once stir in sugar. Bring to a rolling boil again, boil briskly 1 minute. Remove from heat, skim off foam with metal spoon. Stir, skim and cool 5 minutes to prevent floating fruit. Ladle quickly into sterilized jelly glasses or jars, leaving i/2 inch head-space. Cover immediately with 1/8 inch melted paraffin. Cool and cover glasses. Makes Six to seven ' ■ 8 ounce jars. Spicy Peach and Pear Conserve 1 pound ripe peaches I pound ripe pears 4 tablespoons ascorbic acid color-keeper* Fruit Fresh 3 quarts water 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 5 -1/2 cups sugar 1/3 cup lemon juice 1 bottle (16 ounce) liquid fruit pectin 1 tablespoon Cointreau Blaqch, peel and pit peaches-. Peel-, quarter and * core pears. (Drop fruit into a solutidn of 3 tablespoons Fruit Fresh dissolved in 2 quarts water to prevent browning as it is prepared.) Chop fruit; place in large saucepan or kettle; sprinkle with remaining 1 tablespoon Fruit Fresh as it is chopped. Stir in nutmeg, cinnamon. Add sugaç, mi* well; let stand 10'minutes. Mix lemon juice and liquid fruit pectin in a small bowl; stir into fruit; add Cointreau; continue stirring for 3 minutes. Pour into prepared sterilized Containers, leaving about 1/2 'inch head space. Cover at once. Store at room temperature temperature for 24 hours. Store iin freezer. Makes 6 medium jelly glasses. Pear Honey 1 * 2-1 /2 pounds pears 4 tablespoons Fnuit Fresh, ascorbic acid color-keeper 1 /2 pound peaches Already for .the program of events at the Hungarian Scout and Guide Jamboree last Saturday. Between field and forest The art of wildlife management management is still in a rudimentary and often controversial state, but at least one concept is almost universally accepted - the importance of "edge". This edge is the transition zone, the meeting point of field and forest, water and land, or even shrubs and trees. This edge effect is the key to diversity of wildlife because it not only brings together species from adjacent adjacent communities, but also supports a whole set of wildlife of its own. The edge effect is most clearly seen in bird populations. populations. A shrubby edge along a stream is home to yellow- throats and yellow warblers. If a lakeshore edge is ringed jwith cattails, red-wing black-» birds and mallard ducks are more likely. If the edge is between dry communities, such as a shrubby fencerow, it often seems to be bursting 1/4 cup chopped preserved ginger 1 cup sugar 1/2 cup honey Peel, halve and core pears; "drop into a solution of 3 tablespoons Fruit Fresh, ascorbic acid color-keeper dissolved in 8 cups water. Peel, halve and pit peaches; drop into the solution which prevents browning while fruit is being prepared. Puree pears and peaches in blender .or food processor. Pour into saucepan; add preserved ginger, sugar and honey. Heat to boiling until sugar dissolves. Boil gently, stirring occasionally, 30 to 40 minutes or until thickened. Pour mixture into clean, hot jars, filling to within 1/4 inch, of jar top. Wipe jar rim; adjust lids. Place in a water bath canner. (Water should be 2 inches .above jar tops.) Bring to rolling boil and boil gently 5 minutes. Remove jars; complete seals unless closures are self-sealing type. Cool away from drafts. Makes about six 8 ounçe jars. with bird life - from redstarts and chestnut-sided warblers, to song sparrows and brown thrashers. Look carefully at mammal tracks, and you often see the attraction of edges to four- footed wildlife as well. The fox prances along the side of the meadow; the mink undulates undulates through the shrubby margins of the pond. Even the white-tail deer is essentially an edge species, requiring both the nutritious twigs 'of sunny openings and the dense overhead cover of coniferous svVamps for its winter survival. survival. And what about man? A biologist named Shelford used to remind us that even man has his ecological niche: "Man is à forest edge species. Put him in the forest and he must make a clearing. Put him in the prairie and he must plant trees around his dwelling." dwelling." , If we are to preserve or improve the diversity of, wildlife in Ontario, we will still need examples of large undisturbed areas required by some species. But as a general rule of thumb, to improve the amount and diversity of wildlife on your property, try to maximize the amount of- edge, and watch your wildlife respond. by Ron Reid of Thé Federation of Ontario Naturalists MUNICIPAL ENUMERATION Starting September 2,1980, an enumerator, carrying a proper identification identification card, will cal! at your residence for a few minutes to check basic information required in determining: • your eligibility to vote in the municipal and school board elections to be held on November 10 this year; , • the allocation of education property taxes between the public and separate school systems; • the distribution of provincial grants to local governments to help reduce local tax bills; • the preparation of jurors' lists; and • population information needed for Qther municipal programs. The enumerator must record such information as the name, age, property status (e.g. owner or tenant), school support and residency of all members of the household. When the enumerator visits, please check that the information on the Enumeration Notice is correct. If it is not, revise it and verify the changes. 7 . ,. If you are not home, a Notice will be left for you. If changes are, necessary, please make them and mail the Enumeration Notice, as soon as possible, in the pre-addressed postage prepaid envelope accompanying the Notice. Èor any additional information, please contact the local assessmènt office. Ministry i of ; ; Revenue Ontario Reg'l Assessment Commissioner A N, MacKay Durham Regional Office Tel. No. (416) 668-9351 Zenith 67140