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\ : : : . : : sy Beugog Citizen -- Tuesday, July 30, 1991 --5 > Firefighters appreciate the intent of regulation There wer Glasgow Service was appreciated lles all around last week as Larry ntre) was presented with a dla- mond tle pin to recoghize his 41 years service to the Canadian Imperial Bank of Commerce. The presentation was made by Port Perry CIBC manager Jeff Fell (right) and senior accounts manager Tom Wise. Mr. Glasgow, who resides' bution he made." at the Community Nursing Home first joined the bank in 1929 and retired as a manager in 1970 In Beamsville. During his long career he worked In 19 different branches. Mr. Fell said, in making the presentation, it is the bank's way of "saying thanks aqd we appreciate the contri- Harvesting herbs: Master Gardeners August is the month to harvest your herbs. An herb is a leafy plant whose leaves and roots can be uséd for culinary or medicinal purpos- es. A spice is a hard dried fruit, nut or bark, which is usually ground into a powder. Herbs are among the easiest plants to grow. They will grow in poor soil and in hot, sunny areas. They require little water and no fertilizer. IN fact, lush plants will not have as much flavour or fragrance. Heibs gan be grown in a rock garden or in an annu- al or perennial flower bed, and also make good companions for most gar- den vegetables -- helping to repel insects. Some herbs are' annuals while oth- ers are perennials. The herbs most + commonly grown from seed are basil, parsley, marjoram, thyme, dill, savory, sage, oregano, anise and car- away. These can be sown in the gar- * den as soon as the ground is workable in the spring. Follow the planting instructions on the packet of seeds as to depth and spacing. Perennial plants should be planted in an area where they won' t be disturbed when the gar- den is tilled. They can be grown from «seed or bought as plants from a nurs- _ ery. For the winter, they should be covered with a mulch of straw to pro- téct the roots. Some perennial herbs are mint, sage, tarragon, thyme, mar- Jjoram and chives, If you wish to grow chives'in the house during the winter, pot up a small clump of plants in the fall, Cut off the green tops down to one inch, put the potted plant into a plastic bag and place it on the bottom shelf in the (When it Comes to Water, We Deliver! refrigerator for at least two weeks. Chives are bulbs and therefore need a dormant period. Place the pot ina sunny spot and water. |, For maximum flavour, cut herbs when the flower buds are annuals, cut only the top three to four inches to allow fer a second growth, For perennials, cut about two-thirds of , the stalks early in the summer to allow new shoots to grow, preventing win- ter-kill, To dry herbs, tie cuttings loosely in"small bunches, hang upside down in a dark room with good air circula- tion. Oven method: Place stripped leaves on a baking sheet in a 175-200 degrees F oven with the door open until leaves are'dry. Microwave method: Place one cup of herbs on a paper towel, cover with another paper towel. Microwave on high one to three minutes until dry. Unfortunately the flavour is not quite as good using this method. Freeagng: Bunches or leaves can.be frozen in plastic bags. Dill, leaves only, chopped fine, can be stored in baby food jars* opening. For * Herb vinegar: Fill a jar half full of herbs, add warmed vinegar. Place in the sun and shake every day for two weeks. Strain into clean bottles with non-metal lids. Salt substitute: combine dried basil, chives, marjoram, parsley, in © whatever combinations you like. More people are discovering the pleasufe of cooking with herbs. Use basil with tomataes, add marjoram" and savory to a hearty stew. Add dill + to soups, hamburgers and tp potato or cucumber salad. Mint crushed with sugar added to sliced strawberries adds a wonderful flavour. Spruce up your canned soups by adding savory to "chicken, basil to tomato or dill to vegetable. Herb teas: Mint, lemon balm, camomile, linden flowers, anise -- use one teaspoon fresh or half tea- spoon dried. Use herbs freely as they are calorie and fat free, and their flavour and fra- grance lift the spirits. Look for the Master Gardener booth at the Port Perry Fair. We will Although new regula- tions for saferfirefighters' clothing won't have a big impact on local firefight- ers, a Scugog Township - training officer says the regulations are good. The new regulation, announced by Labour Minister - Bob Mackenzie, requires all Ontario firefighters fighting interior blazes to be equipped with bunker type suits by Dec. 3], 199s, Most bunker suits Vighely resemble traditional ski outfits, with overalls and a jacket -- except that bunker 'suits are made out of heat'and flame resistant ; material. In Scugog Township, Hall No. 2 (Caesarea) was the first of the two halls to be outfitted with bunker suits. More recently, Hall No. 1 (Port Perry) has ordered the updated suits for everyone. Training Officer Bill Hueston of Scugog Hall No. 2 ld the Citizen, "We've had bunker gear for more than five ygars. However, only about "half of the department" has the improved bunker type suit. He expects the rest of the hall will be outfitted with the improved suit long before the Dec. 31, 1995 deadline. Officer Hueston says the improved suits offer "More fire Other differences are, "Some of the ofd coats have lipers that pop out. In the new are sewn to the pop them oul .Although-the cost of bunker suits depends' off the 'options' chosen: (they're like new cars -- You can get all Kinds of options: pockets, padding...the list' is almost endless), Officer Hueston says, on average, the township pay about $1,000 to completely a firefighter with suit, hel- / pn boots. And 'while both : Scugoy Township fire halls are already conscious of using up-to-date 'safety equipment, Officer Hueston is glad the government has seen fit to lay down the new regulation, which comes under the Occupational Health and Safety Act. "The whole idea is the govern. ment is coming out with a star- dard to protect everyone," Officer Hueston said. "In departments like Scugog it isn't the same problem as it is in other places." In the province' Ss smaller departments, the dard will force governments to spend the money necessary to protect part-time fire- fighters. "The government is trying to prevent the injuries that have been happening to firefighters," he said. "In certain situations, firefighters are going to be glad they're wear- ing it." BAA il BALA L208 20 "a0 0 48 8 a8 28 28 at 48 4 48 40h 2848 a8 2 8 3 BBY - This is just another friendly message from the Port Perry Fairgrounds! PLEASE USE ME! 1 get-lonely when no-one comes to visit. The market is still on, on Saturdays and we have Auctions planned for August. if you need some place to roam, PLEASE COME and ROAM! Please note that we still have horse manure for the taking: all you need is'your own shovel-and containers. POLITICIANS WELCOME. SERIOUSLY, the Fairgrounds is community property, open to public use, FREE of CHARGE, other than during organized events. If you want it - USE IT! if you don't you will - LOSE IT! FRESH PRODUCE * CRAFTS * EGGS * MEAT PRODUCTS BAKING * FRESH BREAD and GOOD HUMOUR IN ABUNDANCE at the FARMERS' MARKET TN RT I WW WW TSW OT OSS WIAA AAA AA PENNA NINNININEAPNNAININ NNTP be there to answer your g J questions. ( 1200 SQ. FT. BUNGALOW -- DOUBLE GARAGE. BUILD ON YOUR OWN LOT. + 1900 SQ. FT. CAPE COD STYLE BUILD ONYOUROWN LOT. « = Custom Built Homes At Builder's Prices + Scarborough 208-8823 Port Perry 1-416- 985-3491 Keswick 1-416-476-7626 - \ 2200 SQ. FT. INCLUDING 3 CAR GARAGE BUILD ON YOUR OWN LOT. = Includes * 24 oz, carpet and cushioned floor « Painted drywall +200 amp service + Plumbing and electrical fixtures from samples « Furance and roughed-in for air * conditioning + Financial assistance available «7 year extensive warranty = Vinyl siding (optional brick) hg] Canadian ome Marketing: Full basement ocation High quality casement windows