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

Happenings . . . Firefighters hold Pancake Breakfast The Orono Firefighters' Association will be holding their annùal Pancake Breakfast this Saturday, September 10th at the Orono Fire Hall commencing at 8:00 p.m.•and continu- ,ing until all served. The club uses funds frorii this event, for community work and last'year made a sizeable donation for the purchase of an ice-maker at the Orono Arena. Breeze too strong The Re-Max balloon was in the Village on Monday at the annual Tractor Pull but as winds were too strong the balloon did not get off the ground. It was a disappointment for some. Durham Dairy Princess entered semi-final round Orono Weekly Times, Wednesday, September 7, 1983-9 Classified Ads AUCTION Ontario's Largest Farm Machinery Consignment Sale, Norwich, Ontario. Friday, Friday, September 9/83 10 a.m, (Sales conducted second Friday Friday each month). Approximately Approximately 150-175 tractors plus all types of farm equipment. Consignments welcome* For more information call (519) 424-9998 or (519) 424-9093. Proprietors K.S. HamulecKi & Sons. n/c FOR SALE Impossible à sawmill for $34.95 patented accessory converts chainsaw to sawmill. 7000 sold. Details, send $1.00 to Beam Machines, 160A Prentice Place, Quathiaski- Cove, B.C. V0P 1 NO. n/c AGRICULTURAL Polled Hereford Sale. Gold-Bar Livestock. Saturday, Saturday, September 17, 1 p.m. Near Guelph, County Road 86, two miles north Highway 7. Selling 70 lots. David Hasson (519) 824-1408. n/c • CAREERS Career in Trucking. Contact Contact Merv Orr's School offices offices in Toronto (416) 251-9073; Ollawa (613) 523-3489; London (519) 432-1726; North Bay (705) 472-2910; Thunder Bay (807) 623-8686; Sault Ste Marie (705) 759-0177; Cambridge (519)* 648-2519; P.C.E.C. Member. n/c COMING EVENTS ' Twin Creek Grand National National N.T.P.A. Tractor. Pull, C.T.p.A. two wheel; drive trucks, September 10 & 11,8 miles south of Inwood. For information phone (519) 695-3021. ■ n/C R E C Y Ç LE CO NT AI N E R S Recycle pottery, chipped mugs, glasses or vases by using them as planters for trailing ivy, Drili a hole in the bottom or put a layer of stones in the bottom for drainage, fill with soil and train the ivy to hide chips, etc. EVEN TEMPER ATT R E There are, available on the market, compensating valves which fit right into your piping piping system and help ensure that water remains a! an even teiilperature. The\ :-.l, •••h! he i nsia-! led In a q,, , ; plumber, - he < !;,i,;;d: ee dar<f . A ea e -sm ( t.e.-!,-- j, 1 a - he ' ah.es, i XMSK V---mark br.fi irk vui Inn Safe handling of summer foods Summertime means hot temperatures which can present a problem when it comes to food safety. At temperatures between four degrees Celsius to 60 degrees Celsius (40 degrees Fahrenheit to 140 degrees Fahrenheit) food poisoning bacteria will multiply quickly, says Monica Beaumont, foods and nutrition specialist with the rural organizations and services branch of the Ontario Ministry of Agriculture and Food. For safety's sake, keep Grey and Sintcoe Dairy Princesses that were Finalists Wednesday night, August 31, 1983. perishables below four degrees Celsius 140 degrees Fahrenheit). Fahrenheit). And don't keep perishable perishable foods longer than two hours at room temperature. Bacteria thrive in warm moist foods or low-acid foods such as milk, eggs, fish, meat, poultry, milk products (except cheese), custard, puddings, sandwich spreads, fillings and creamy casseroles. In hot summer weather, chill foods quickly by setting the uncovered dish in a pan of ice water. When cool, cover and refrigerate immediately. Also remember food safety practices when grocery shopping, shopping, she says. If it is a long trip from the store to your refrigerator, or you plan to make several stops, place a cooler in the back seat of the car to protect perishable items. Avoid putting foods in the hot trunk, where temperatures arc higher. Store summer freshness -- can Ontario peaches Bring back the freshess of Summer during the cold winter by canning Ontario peaches. Begin by selecting peaches that are just ripe. A 6.8 litre (six quart) basket or 3.6 kilograms kilograms to 4.5 kilograms (eight |xHinds to 10 pounds) of peaches will yield 4.5 litres to 5.7 litres (four qt. to five qt.| of peaches canned. The following canning procedure is precise and easy: Wash mason jars and lids, processor, rack and lid and rinse well. Half fill processor with hot water. Suspend rack in processor. Half fill jars with hot water. Place on suspended suspended rack. Lower rack and jars. Heat water to boiling point. Lower heat and keep water hot. Fill tnedium-size saucepan ' half full of water. Bring to boil. Lowgr heat and keep water hot. (This water will be used to drop the lids and screw bands into five minutes before the jars are tq be closed). Prepare syrup. Use about 175 millilitres to 250 millilitres (3/4 cups to one cup) syrup for each 500 mL (about one pint I or 375 mL to 500 mL 11-1/2 cups to two cups) syrup for each 1.1 L lone qt.l jar to be used. For each 500 mL (two cups) of required syrup, measure 250 mL (one' cup I sugar and 375 mL ( 1-1/2 cupsl water in saucepan. saucepan. Heat tw boiling, stirring until sugar dissolves. Keep hot until ready to use. To fan without sugar, ro- ■ place sugar with boiling water. Yon will need about 1.5 L to 2.5 L (six cups to 10 cups) syrup for 6.8 L (six qt. I basket of peaches. Wash peaches carefully in cold water. To remove skins, dip peaches in boiling water for 30 seconds. Immediately dip in colii water. Slip off skins. Cut in halves or sliies. Remove pits. Bring peaches to boil in syrup. Simmer three minutes. Place lids and screw hands in saucepan of boiling . water (see aboveI. l ake one jar from processor. processor. Empty llic liot water Inn'll the jar, Immediately pack p,c .iinmering fruit anil : -> nip into the hot' jar. Leave i .2.1 cm l I '2 incht space at the top of the jar. Insert the blade of a table knife down tin side " I of the jar. Move it around the jar to release air bubbles. Wipe rim of jar carefully with a clean towel to remove any food or synip particles. (Food particles left on the rim will prevent a good seal). Immediately remove one flat lid from boiling water. .Apply to rim of jar with sealing sealing compound next to glass. Remove a screw band from boiling boiling water and screw on very tightly by hand. This type of closure is self-sealing. Do not tighten after processing. Repeat this procedure for each jar of peaches. Carefully lower tile filled jars onto the rack in the processor. processor. Leave about a 2.5 cm lone in. I space between jars. Be sure water covers the jars by at least five cm (two in.) otherwise the food may not cool evenly and may discolor. Cover the processor with a lid. Bring water to a vigorous ^ boil.When water begins to boil rapidly, begin to count processing processing time: for 500 mL jars (pint jars) allow 15 minutes and for 1.1 litre jar^i (quart jars I allow 15 minutes. When processing time is completed, turn off heat. Remove processor from element element if you are using an elec- trie stove. To avoid getting steam burn, remove lid - carefully, lifting far side of lid first. Lift each jar from the processor processor and place right side up, on a thick towel. Leave room between jars for air to circulate. circulate. Leave jars in an upright position and cut of drafts. Do not cover. Lot jars cool for at .least 12 hours. Test the seal by tapping the flat metal portion with a spoon. If a clear ring is heard and the lid is slightly concave (curved down!, a good seal Is assured. If a jar leaks, refrigerate and use contents within a few davs. Wipe jars with a damp cloth. Dry and label jars, indicating indicating contents and date of processing. Store in a cool. 1 dark, dry place. Storing at room temperature and in a lighted .room will cause more rapid loss of vitamins. TORONTO: Grey Dairy Princess, Marlene Parkin and Simeoe Dairy Princess, Emily Clark were finalists in the Ontario Dairy Princess competition competition held Wednesday night, August 31, having passed through the semifinals semifinals held. Monday, August 29, 1983. The other contestants in. the semi-finals were the Dairy Princesses from Durham, Karen Seymour; Hastings, Jackie Barrett; and Peterborough, Peterborough, Cathy Maim. The 1983-84 Ontario Dairy Princess acts as Ambassadress Ambassadress for jhe Ontario Milk Marketing Board for the ensuing:, twelve months following her crowning. To -become Ontario Dairy Princess the contestant must demonstrate her knowledge of the dairy industry by making making speeches on the industry and answering questions posed posed by the judges. Naturally, appearance and'poise are also important.. The winner's prizes include a trip to'Crcat Britain, a dairy .calf and a silver tea service. 1 he second semi-final in the competition was held at 6:00 p.m. Tuesday, August 30, 1983 in the main ring at the Coliseum of the C.N.E. August 31,4983, Agriculture Day at the C.N.E. ût Thank You yy The 1983 Orono Bantams would like to thank the following following sponsors for their support during the past yéar: Russ Major Major Plumbing, Chatterton Electric, Electric, Cornish Red & White, Hamiitons Insurance, Armstrong's Armstrong's IGA, Mercer's Shell, Pisani Construction, Mackie and Reid Paving, Kirby Store, Jensen Nurseries, D.P. Cartage, Canadian • Imperial Bank of Commerce and the Orono Amateur Athletic Association. THE CORPORATION OF THE TOWN OF NEWCASTLE FALL AND WINTER 1983 Fitness Centre & Pleasure Swim Schedule (Starts Tuesday, September 6,1983) EARLY BIRD - PUBLIC Tuesdays and Thursdays 7:00 - 8:30 p.m. FAMILY SWIM Sundays *1:00 -2:30 p.m. PUBLIC SWIM Mondays Wednesdays • Fridays Saturdays , Saturdays Sundays 6:00 - 8:00 p.m. 6:30 - 8:30 p.m. 7:00 - 9:00 p.m. 2:30 - 4:30 p.m. 7:15 - 9:00 p.m. . 3:00 - 5:00 p.m. ADULT SWIMS ■ Mpnday-Friday (inclusive) Tuesdays' and Thursdays «Saturdays Sundays ' 11:45 - 1.15 p.m. 8:30-10:00 p.m. 5:30 - 7:00 p.m. 7:00 - 9:00 p.m. OVER 50's Fridays 3:30 - 4:30 p.m. PARENT and TOT Tuesdays and Thursdays 10:30-11:30 a.m. FEES: Newcastle Fitness Centre Adults $1.25 or 10 tickets for $10.00, Youths (3-18) $1.00 or 10 tickets for $8.00 Infants (3 yrs & younger) ' NIL Senior Citizens $ .75 or 10 tickets for $ 6.00 Family Swim $2.00 or 10 tickets for $16.00 Parent and Tot $1.25 or 10 tickets for $10.00 Sauna and Whirlpool 4 Adults $1.25 or 10 tickets for $10.00 S ? ni0rs $. .75 or 10 tickets for $ 6.00 Memberships Annual Semi- POOL • Apnual Quarterly Adult $105.00 $ 63.00 $ 36.75 Junior 78.50 42.00 25.25 Family 210.00 Ï 15.00 -63.00 Senior Citizens 52.00 31.50 21.00 FACILITY Adult , 168.00- 94.50 * •' , 52.50 Junior - 105.00 ' 63.00 36.75 Family (single children , 315.00 168.00 94.50-; at home) Senior Citizens 105.00 , 63.00 36.75 " Couples 300.00 160.00 • 90.00 PAY AS,YOU PLAY SQUASH FEES . , ' .'(Prime,Time 4:00 p.m.-10:00 p.m. Week Days) Adult $4.00 Youth $3.00 (Off Time 7:00 a.m. -4:00 p.m. Week Days) , Adult $3.00 Youth $2.00 Saturday, Sunday and Holidays , Adult $4.00 Youth $3.00 FACILITY RENTAL' Pool (per hour) Pool, Sauna & Whirlpool ' : (per hour) $26.25 plus $5.25 hr for lifeguard $36.00 plus $5.25 hr, for lifeguard