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a a £3 HALE EX, | RA TL a I ra LR VENPLETE SHV SRA bX 10 -- PORT PERRY STAR -- Wed. May 25, 1983 Rx 1) AE Patty Haugen of Port Perry was on hand to demonstrate the fine art of spinning. CR ANS "7 Aornd J at SNE £53 & { Lh 4 hin a VLA ae SR RR SrLty fare OL set Pioneer Days recall good old days - Despite the rain which threatened to spoil the entire holiday weekend, Pioneer Days enjoyed a large turnout of people who got involved in everything from butter- making to sheep- shearing at Scugog Shores Museum. The annual event was held Saturday and Sun- day to celebrate the opening of the museum for another season. It was also a fundraising event, held right on the museum grounds. People interested in history were treated to displays of every des- cription and invited to sample treats such as homemade pies, freshly churned butter, old- fashioned ice-cream and pressed apple cider made before their very eyes. Thirteen-year-old Bill Kane was in charge of the cider press Sunday afternoon and in the space of less than an hour had a full bucket of cider. To start off he peels and cores the apples in an 80-year-old 4g Making candles took several hundred dips into hot was as displayed by Allene Kane (left). Above, Glen Larmer shows how ' easy it is to shear sheep. Below, two young spectators Koreena Audette and Sharie Lee learn how weav- ing was done. apple peeler-- a rig that resembles a sewing machine. The peeled apples are then placed in the cider press where they are squished until all the juice runs into a bucket. Bill claims he has known how to operate the press and the peeler for quite some time because of his parents' involvement with the muséum. "I've been practically brought up in the museum" he says. Sara Young held the attention of children young and old with her ice cream maker. Although she confessed the machine is a rela- tively modern one, the technique for making ice cream is almost the same now as it was 100 years ago. She starts off with a mixture of homemade custard, consisting of cream, milk and some type of flavouring (Sara used vanilla). The custard is placed .in a pail which sits in a bigger pail filled with salted ice, and then beaten rapidly until it begins to freeze into an , ice cream form. The process takes approx- imately 25 minutes. Occasionally Sara makes it at home but in spite of its superior flavour, her family usually buys their ice cream. "We tend to eat it too fast and this is not the Mary Patterson was hard a the old log cabin on Saturday.' kind of stuff you put "heside a pie," she says. "It's too good." _ Lloyd Johnston of Beaverton was at the museum demonstrating the art of squaring logs ("basically grunt work," he says); Noreen Crosier gave the museum's 115-year-old loom a workout; Beryl ) Old-time treats Espley and Patty Haugen tried their hands at spinning; Aileene Kane showed interested onlookers how to make dripping candles; Irvin Gibson was just one of the many entertainers who played some old-fashioned music under the big tent. Grace Hunter and Roxie Webster show the way they used to make sauerkraut. t work on the weaving machine in