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IPR FF ULE PES Vay SAE Y a od ot Fd dna atd a \ i " EAR . N - Fa | Srssisiitbaiisiinisodenudsiidui sudicibuiosiinnbiticiteun muni itstimivislechadtinkyctbodonit whica-Sod Do you recognize this corner? It is the corner of Lilla and Queen Street, Port Perry and if you gs look closely you can see the United Church to the 60 YEARS AGO Thursday, June 27th, 1918 Mrs. E.R. Dunk of Edmonton is visiting with her mother, Mrs. Weir in Port Perry. The congregation of £ the Methodist Church were pleased to hear her sing on Sunday evening. Sergt. Hardy Purdy is home this week attending the wedding of his sister, Hazel Dhel to Mr. LR. Bentley, Jeweller, Port Perry. The Port Perry Quartet consisting of Mrs. D. Archer, Mrs. A.M. Roberts, Mr. F.W. McIntyre and Mr. T.H. Follick have just completed their first i: $3. =f RIPE ff EOI Remember When..? ots ipetid 7 7 3 Pe ATR A, left and Town Hall 1873 at the right. Photo courtesy Mrs. H. Clark. musical year. In that time they have sung at twenty- one public gatherings, giving sixty-five selections. Port Perry High School Form I Promotion Re- sults: Honours - Elizabeth Allin, Amy Beare, Bessie Crozier, Miriam Harris, Percy Malcolm, Helen Mel- low, Etta Morris, Laura Parish, Ella Spence. 35 YEARS AGO Thursday, June 24, 1942 Last Saturday was an important day in Oshawa for Continued on page 6 TA 4 Ys, A X \ 4 y a le, P@RT PERRY STAR -- Wednesday, June 28, 1978 -- 5 editoriol series of generalizations about the DHC. There were about 100 people in attendance (nice, fancy R.S.V.P. invitations had been sent out) most of them involved in one way or another with health care services in Durham. Many of them no doubt would have liked the opportunity for some kind of open discussion during the meeting, a chance to ask a few questions and get a few answers about this group of 17 people that has been meeting every month since last June. But it was not to be so. After thanking the guest speaker, chairman Polak promptly adjourned the meeting, saying something to the effect that DHC members would be glad to discuss things in- dividually over coffee that was waiting in the foyer of the municipal building. Our Durham District Health Council is one of more than 20 that have been set up by the provincial government. since 1974. This one has been in operation since last June, and the audited financial statement for the first nine months (June '77 to March '78) shows a modest expenditure of some $7513. In actual fact, the DHC is firmly establishing itself in Durham with an executive director full-time at $25,000. or so a year, a full-time secretary, an office in Whitby municipal building with a five year lease at $5400. per year, and a total budget this year that will be many times higher than $7513. While it may be too early for a true assessment of the District Health Council and its impact on the people of Durham, the DHC deserves some attention, especially when and if it gets involved in a high- profile, contentious issue. . Next month the council will decide whether its regular meetings are to be open to the press and public. One hopes that they will be. After all, the level of health care service in this Region is something that concerns everybody, and one would think that any decisions about these services would be made where all can see and hear, and offer their comments. chotterbox ....... This article may sound a little like a beer commercial at first, but I can assure you - it's not! One night a few months ago the guys were sitting around chatting over a couple of cold beers when the idea to host a «& party was dropped. After much deliberation it was decided to go all out and have a barn dance and pig roast. During the next few weeks the details were ironed out, invitations sent and preparations began for this mammoth event. Now I am not going to get into the details of the party, because everyone has attended a party, but I would like to tell you about the pig roast. It did not take us long to decide on roasting a pig rather than beef with the cost of the later these days, so arrangements were made to purchase the animal, rent a spit, and purchase 400 pounds of charcoal. ¥ Pre-party night arrived and the organizers plus a few others arrived at the site to finish up the last odd jobs before preparations began on the pig. It was just before dusk that a brown stationwagon rolled into the laneway and pulled to a stop beside a picnic table that was ready for the operation to follow. Clad in a butchers tunic, a doctor emerged from the car, walked to the back and lifted the tailgate. There laying in the car on brown freezer paper lay the carcass of the deadest pig I had ever seen. Even though I had never seen a decapitated animal before, I knew when there was no head.....there was no life. Besides, it had been slit from the gullet to the tail, and was cleaned and ready for either a large roast pan or the Barbeque spit. Lifting the carcass from the car, we placed it on the table and then procedded to discuss the procedure for securing the beast on the spit. Although none of us had ever been involved with barbequing a pig before it appeared that we had all the knowledge necessary. We had a doctor, veterinarian, dentist, chef and teacher present but as with any group larger than "one" we couldn't all agree on the proper method to mount the pig on the spit. Finally after considerable discussion we all agreed that the spit would have to go through the spine and into the meat of the neck for it to be properly balanced when rotating over the hot coals. Throwing the pig onto its back, two of us held its front legs apart while another placed the pointed end of the spit at the desired penetration area. The other end of the ten foot spit was held steady while yet another smashed the end with a sledge hammer to drive the point through. What all seemed _so difficult at first ended up to be a "piece of cake", for within two minutes we had the carcass perfectly centered on the spit and ready for stuffing. It took 16 loafs of bread, and uncountable shakes of spices and other ingredients to make enough stuffing to fill the cavity in the beast and when it was filled until bulging the animal was drawn together and made ready for stitching together. For this job we had the "pro". A Vet. Now what better guy to sew the flanks together than a vet. It was truly a classical operation, with five men hunched over the carcus tugging and pulling while the sun set behind us in a red blaze of glory. Finally, with the animal stitched together, it was wrapped in chicken wire, the supporting rods were assembled and placed along the sides and then tied securely with fence wire. Later two of the guys grabbed the spit and threw the beast onto their shoulders and headed for the barbeque where it was centered and given a trial run without the fire. By this time it was dark and cold, and the mosquitoes had found us so we decided to call it a night. Everything was secured and ready for an early morning start so we all headed home to get some rest for the following day. When I arrived about noon the next day, the pig was well onits way to the platter. In fact, it looked so "'over-done"' it closely resembled a burnt log turning on the spit rather than the beast we had become so fond of the night before. It was revealed at this point that the fire had been started about 6:00 a.m."and they had really *'poured-the-coals-to- it". In fact they had such a blaze going because of the grease dripping onto the hot coals that it burnt the plywood "cover that had ben placed on top of the blocks to keep in the heat. But we kept stoking the coals all day and by suppertime it was completely cooked through. It was removed from the fire, carved up beautifully by one of the doctors and then devoured by over a hundred hungry people. Having been called away late in the afternoon, I was not on hand to see the ceremony, but did arrive back just in time to scrape the last few morsels of meat from the bones before it was thrown to Paka, a huge St. Bernard who demolished the remaining portion'of the carcass. The whole day took a lot of planning and a lot of work, but I think any of the organizers would agree that the effort was well worth it when the comments of appreciation started rolling in during the evening. No date has been given for the next one yet, but there'll be one I'm sure. (port perry star = Company Limited Phone 985-7383 (GC CNA Serving the Township of Scugog Won, o 4 Sam, : (WR) : v, N "rag asst J.PETER HVIDSTEN Publisher Advertising Manager Editor Member of the Canadian Community Newspaper Association and Ontario Weekly Newspaper Association Published every Wednesday by the Port Perry Star Co. Ltd., Port Perry, Ontario Authorized as second class mail by the'Post Office Department, Ottawa, and for payment of postage in cash Second Class Mail Registration Number 0265 Subscription Rate: In Canada $8.00 per year Elsewhere $10.00 per year. Single copy 20c _ J A'e ~ Peidadat da icsr Sahin J.B. McCLELLAND + TEN ra . SUR I . EG Dr a ar, RA EC ~ os Sa To A Fores rd a rn mT Tn LES ey ma hen Lat