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

Brew Your 24‘s For The May 24th kong Weekend The BREWING EXPERIENCEY Introducing The Brewing}%ixpen’ence’" brew card. Receive a stamp for each Beer or Wine you make. After 5 stamgs your next purchase is 1/2 price. Make 4 more Beer or Wine and your 10th batch is _ full price on;'s('.vAizailabk; at The Brewing Experience" Oakville location only. Last day to brew for May 24th Long Weekendâ€"May 8th. Until May 31/93 a stamp will be given for full price or discounted purchases; after May 31/93 home. Eventually your home will sell, but usually for much less than you could have realized had you priced it realistically at the beginning. Bear in mind resale homes today face much competition from new home prices. Especially in this market where prices are dropping each month, I urge you to use extreme caution when pricing your home more than 5 per cent about the market value at the time you list it. home. Buyers today are a very informed lot. They do their homework and they know at what prices other homes similar to yours have sold. They usually look at numerous homes before making the big move to put in an offer. If yours is greatly overpriced, it will not get considered because it falls out of the price range of the homes they feel are within their pocket book. Prime prospects who should have looked at your home have gone elsewhere to purchase. When a home remains unsold too long, interest wains because buyers become cautious of considering the overpriced Several Realtors I have interviewed recently tell me the price I wish to list at will be overpriced by 20%. They claim in the long run, this overpricing will cost me money. What are your feelings in this matter? Overpricing discourages the few potential buyers we have in this market from even considering your Betty Thonpson, Sales Rep. 2%1{\10@ Sgsn(f)ice Road Telephone: §44â€"5000 people properties inc. * _ You plan to retire at age 60, i.e. in 30 years. You willp then require $25§,31 7 per year, at age 60, simply to purchase whatâ€"$60,000 can purchase now. The capital required to provide this $259,317 annual income @ 10% = $2,593,170. At age 30, now, @ 10% you will need $148,611 at work. At age 45 (15 yrs. later)................ $620,780 at work The longer you procrastinate the more strenuous and frustrating you make the journey to financial independence, as you restrict the invaluable time you vitally need to make the magic of compounding work for you. So start now! The real question is: during the time you have left, A ©® _ will you be sufficiently structured, directed organized to trade the time remaining for the achievement of things which are meaningful to you those who are important to you? Or will you simply let the time run through your fingers? Let us assume the following: * Your current lifestyle is based on a current income of $60,000. : You are now 30 years old. * Inflation is averaging 5% per annum. Financial independence is the ability to comfortably exist by living off the income from your capital. Why is procrastination said to be so devastating to achieving this? What is "Financial Independence‘ FINANCIAL CONSULTANT SECURITIES INC. Raymond Jackson Telephone: §494700 Fax: §49â€"7626 A ® _ Espresso is a method of brewing and not, as many e _ people mistakenly assume, a type of bean or a degree of roast, although it commonly refers to both. It is said espresso originated when an impatient gentleman from Naples, asked an engineer from Milano to speed up the process of brewing coffee because his primitive Neapolitan coffee pot took too long. This led Mr. Bezzera to patent the first espresso machine in 1903, capable of delivering a lightly concentrated beverage with strong fiavour and aroma. Espresso, the method refers to a quick infusion of water through coffee grounds using either a storetop or countertop machine. Through common misuse, espresso has also become synonymous with darkâ€"roasted coffee. The truth is that espresso may be made from any bean, roasted and style from light to dark â€" it is a matter of taste. It is unfortunate that there are so few places that know or care enough to make good espresso. Good espresso will have a creamy beige lsyer floating on top of the coffee called crema. A poorly prepared espresso is bitter, harsh and not pleasant to the palate, enough to put you off the drink forever flt is your first espresso. This would be unfortunate since espresso is such a rich, fufl-bodied coffee on its own, but also forms the perfect base for espresso cut with milk such as cappuccinos and caffe latté. Anyone who has experienced the dense aromatic and somehow sweet flavour of espresso, or who has had the pleasure of tickling an upper lip with the creamy foam of cappuccino or lightened up their senses with caffe latté or moccaccino (add chocolate) has a feeling for the romance of espresso or as we at Second Cup call them the "Europeans". Drop in to our stores and try for the first time, or one hundredth time, a truly great European caffe â€" You will love it! What is Espresso?