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/ MCC STUDENTS IN CLEANUP FOR LOUNGE AREAS , (Continued From Page 1) • furniture so that the value of the furniture may be taken as a deduction on the donor's in­ come tax. Anyone who is interested in aiding the clean up project may call the .college and arrangements will be made to pick up donations. MARCHING WARRIORS PRESENT SIXTH CONCERT (Continued From Page 1) seen in a special routine to "Makin' Whoopee". There "is no admission charged for this concert of rousing marching band music. The public is invited. HUSBAND CHARGED WITH ASSAULT SUNDAY (Continued From Page 1) charges. He is to appear in court Nov. 20. The incident began at about 6:25 Sunday evening when Vokac came to a local restaurant and asked that the rescue squad be called for his wife, who was ill in the car. She was taken to McHenry hospital and while there, Vokac caused a disturbance by continually trying to enter the room where' his wife was being treated. When he became disorderly and treatened Office Robert Winters of the McHenry Police department, the charges were placed against him. Deaths CHRISTOPHER J. QUINN Christopher J. Quinn, 73, 3010 W. Still Hill drive, McHenry, died, Nov. 5, in McHenry hospital. He was born in Ox­ ford, Nebr., Sept. 6, 1902, the son of Thomas and Lucy Ford Quinn. He was an electrical engineer and a retired superintendent for Commonwealth Edison Central District, Chicago. He had been a resident of this area for ten years. Survivors include his wife, Bertha, nee Kinney, whom he married Sept. 14, 1927, in Chicago; two daughters, Miss Marian Quinn, DesPlaines, and Iflrs. Edward (Lorraine) Menkhous, St. Charles; one son, Christopher T., Franklin Park; seven grandchildren; and one sister, Mrs. Alice Cook, Holdredge, Nebr. Visitation was held at the Peter M. Justen and Son funeral home unit Saturday morning when a funeral Mass was offered at 11 o'clock at St. Patrick's Catholic church with burial in St. Patrick's Coun­ tryside cemetery. ARNOLD J . ENGELS Arnold J. Engels, 62, 911 Melrose Court, Whispering Oaks, died Nov. 8 in St. Joseph hospital, Elgin. He was born May 29,1913, the son of Stephen and Katherine Etten Engels. A retired dairy farmer, he held membership in the McHenry County Farm Bureau. Survivors include his wife, Elizabeth (Betty) nee Frod- sham; four step-sons, Glen, Kenneth and William Maxson of McHenry,. and Robert of Island Lake; eleven grand­ children and one sister, Mrs. George (Viola) Messinger of Keepin Healthy For most of us, the highlight of Thanksgiving day is the main meal of turkey, dressing, cranberry sauce and all of our family's,traditional dishes. Did you know, though, that turkeys are associated with many cases of foodborne illnesses? Why is turkey so often in­ volved in foodborne illnesses? Turkeys, as well as other poultry and red meat animals, frequently harbor disease- causing bacteria in their in­ testinal tracts. These bacteria, or organisms, may ac­ cidentally contaminate the meat during slaughter and processing. If these organisms are allowed to multiply during your preparation and cooking, they can make you sick. How do these organisms multiply while your turkey is cooking? What often happens is this-a housewife purchases a frozen turkey, and tries to thaw a 20 pound bird the same way she would a three-pound chicken. She then begins to prepare the turkey before it is completely thawed. She wrestles with the turkey, finally managing to remove the giblets and neck, which are frozen inside. Then she stuffs the still-partially-frozen turkey. The frozen cavity, now packed with dressing, provides such complete insulation that sufficient heat may never penetrate to the center of the bird; and it becomes a vehicle for transmitting disease? producing bacteria to her and her unsuspecting guests. The Illinois Department of Public Health has some tips for you that will help you avoid bacterial contamination of your Thanksgiving turkey. 1. Hard frozen turkeys should be thawed in the refrigerator, or in a way that keeps the surface temperature of the bird below 45 degrees F. For large birds, and particularly pre- stuffed turkeys, it may take several days to thaw com­ pletely. The directions for preparation included with the Brookfield; two nephews and one niece. He was preceded in death by a step-son, Lawrence Maxson, in 1970, and a brother, Merlin, in 1975. Visitation was scheduled for Tuesday from 2 to 9 p.m. at the George R. Justen and Son funeral home. A funeral' Mass will be offered Wednesday at 10 o'clock in St. Mary's Catholic church with burial in Coun­ tryside cemetery. HELEN BAYER Services were conducted Monday in a Chicago chapel for Mrs. Helen A. Bayer, 68, of Pistakee Highlands, who died Friday, Nov. 7, in McHenry hospital. Among survivors are her husband, Arthur; a daughter, Mrs. Marjorie Dede, of Lom­ bard; a son, Donald, of Glen Ellyn; six grandchildren and two brothers. Burial was in Chapel Hill Gardens West, Elmhurst. A-l HEARING AID SERVICE Free Loaners-Complete Service on all Makes Custom Earmolds-30 Day Trial on New Aids Try Before you Buy! Maico-Zenith-Radio Ear _ Qualitone ROOT. STENSLAND & ASSOC. 3937 W. Main St. 385-7661 Behind-the-ear AID .. AA Reg. $239 *199 Clean your carpet fester and better with Steamex. 6 power jets get dirt the other methods don't reach! Rent the pro fTEAfflfX • Do it yourself and save! • Jet action © penetrates to loosen ground-in dirt and old shampoo (2) then sucks it out (3) to beautify carpet! • Dries quickly! • For rental location near you. carpet cleaner Stunwa solutions carry lt»s seal ©1975US Floor Syslems Inc | SALES-SERVICE-RENTAL Ed's Rental, Inc. (815) 904 FRONT ST. 385-3232 McHENRY packaging usually contain adequate safeguards. 2. The thickest part of the turkey meat or dressing should reach a temperature of 165 degrees F to assure that all harmful bacteria are destroyed. Depending on the size of the turkey and the oven temperature, the meat may be dope before the stuffing inside reaches 165 degrees. Therefore, it may be safer to cook the dressing separately in shallow pans. To insure that proper temperatures have been reached, the state health department recommends in­ serting a metal-stemmed meat thermometer into the thickest part of the thigh, breast or stuffing. 3. Do not keep turkeys in unheated ovens, such as overnight holding after cooking. 4. Store turkey meat and stock in separate containers. 5. Leftovers should be refrigerated promptly. When eating them later, be sure they are served either cold (right out of the refrigerator) or very hot (at least 165 degrees F). Never serve leftovers lukewarm or at room temperature. 6. Leftovers should not be allowed to sit at room tem- ,perature for prolonged periods. A simple safety precaution is to Agricultural Exports Help U.S. Trade Deficit Agriculture's contribution to the U.S. balance of trade has increased substantially in recent years. According to USDA's agricultural outlook report, net exports of U.S. farm products have increased from about $1 billion in fiscal 1970 to $12 billion in the fiscal year just ended. "Larger agricultural exports have been a major factor in improving the U.S. trade balance," Jimmie D. Lucas, county executive director of the McHenry County ASCS office said. During fiscal 1975, net exports of agricultural com­ modities more than offset a $10 billion deficit in nonfarm items, resulting in a $2 billion net balance of trade. "There is a reversal from the keep food hot or cold, or don't keep it. If you tollow these suggestions in preparing and serving your Thanksgiving dinner, the only distress at your table will be from eating too much of your good...and safe...pooking. Have a happy Thanksgiving. early 1950's when agricultural trade was in a deficit position and non-agricultural trade was causing a positive total trade balance," Lucas said. In those years, non-agricultural items posted a $4 billion positive trade balance while agriculture was running a deficit of about $1 billion. Over the years, steady increases In agricultural exports along with growth of nonfarm imports have turned that situation around, Lucas also said. In recent years, U.S. agricultural exports have expanded sharply. The value of exports totaled $21.6 billion last fiscal year, up more than threefold since 1970, and they may reach around $22 billion in fiscal 1976. Lucas pointed out that farm exports are of vital and direct importance not only to the U.S. farmer but to many other U.S. industries and to the economic health of the nation as well. "Production from more than a fourth of the cropland moves into export channels. An im­ portant share of many farm commodities ends up in the WHO KNOWS! 1. In the old Roman cal­ endar, November was which month of the year? 2. How many U.S. Presi­ dents celebrated birth­ day anniversaries in November? 3. When was Lincoln elected President? 4. Boston's Great Fire occurred on what day in 1872? 5. November 11th was formally observed for what occasion? 6. Name the flower repre­ senting November. 7. When was the U.S. Marines Corp founded" 8. Who was the first Pres­ ident to issue a thanks­ giving proclamation? 9. What is a drumlin? 10.What is an armada? export market." Farm product exports have benefitted both the farm and non-farm sectors in terms of generating em­ ployment, incomes, and pur­ chasing power. PAGE i» - PLAINDELAER-WEDNESDAY. NOVEMBER 12. M75 Answers To Who Knows •saireidJBM JO sdiqsJBM jo ?aay V'OI •JJtJp IBT0BI3 £q paiujojaspij 8uoi v '6 •68LI ui 'uojauiqsBM a^JoaO '8 ' 9LL I '01 JaquiaAON ' L •umtuamuBSiUqo *9 •yfea aopsiuuv "S •q?6 JaqtuaAON *0981 '9 JaquiaAON •3AIJ •WUTN Last Laugh A country doctor parked his jalopy on the street to run an errand. When he returned, ? group of small boys were, crowded around the vehicle,- laughin at it. The doctor climbed in, saying mildly, "The car's paid for,, boys." Then, looking from one lad to another, he added, "You're not, and you're not, and you're not.j.." 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