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M'ednesday, June 26, 1940 THE FlEJiHERTON ADVANCE THE fLESHERTON ADVANCE i'ubUiibed on Colliii^rwood SUtmI, Flcshertoa, Wedne«day of e«cit week. Ctrculatiun ov«r 1,000. Price in Canad* |;2.U0 per year, , when paid in advance fl.6U; ia , C. S. A. $;i.50 per yuar_ when paid in advance |2.00, F. J. THURSTON. Editor, PRICEVILLE Sunday, July 7th, anniversary ser- vices will b* held in St. Andrew's Churcii at 11 a.m. and 7.30 p.m. Special music and the -arden parly the night following. The reunion of the Ciurks, Mac- Cuuigs, McLeods and MacCannells and their descendants, will be held oi\ Saturday, June 21tth, in the Park at Flesherton. Dinner at 1 p.m. Miss Bemice Carson spent the week end with Mi.is Mabel Adams. Congratulations to Miss Elizabeth Brown and Mr. Mel. Watson, who were married Wednesday. Rev. J. and Mrs. Taylor and babe of Brussells called on his many friends here last week. Mrs. Archie McLean returned home after spendinj; two weeks at Port Arthur. Miss Bemice Carson and brother, Dick, and Mrs. A. L. Hincks spent a couple of days in Toronto last week. Mr. Hutchinson of Toronto preached for a call in St. Andrew's Church on Sunday. Mr. and Mrs. Stanley Harrison and family visited Sundn" at H. Tucker's and at the home of A. L. Hincks. .Mr. and Airs. U I'edlar and sons, Ml', and Mrs. Alex. Knox and Garnet of Toronto and Mr. and Mrs. Jack Carson and son of Vamleleur vi.sited »n Sunday at Mr. Alex. Carson's. Mrs. 1). L. Mc Arthur and Eleanor and Mrs. T. Nichol spent u couple of day.< at Collinjrwood. Mrs. Nichol remained for a lon"er visit. Mr. and Mrs. Dan Campbell and Mrs. Kate McArthur attended the silver nnniversai'*- of the hitter's ilauirhter, Mrs. Ceo. MeLellan, at NiMo-ara Falls on June 16th. Mrs. W. J. Hincks was hostess to the W.M.S. and W.H. Societies on Tuesday afternoon when there was a irood attendaneo. Considerable bus- iness was dealt with and arangements were made for the pardon party. The Julv meetintr will be held at the home of Mrs. D. Campbell. Mr. and Mrs. Earl McLeod and Marion of Ceylon visited on Sunday at the home of his father, 'Wm. McLcod, South Line. ORANGE VALLEY Mr. and Mrs. Melville Wilson, Oscar and Gordon Brown of Lauriston, Mel- ville Thibutt and Mrs. Ed. Biemes spent Sunday with the Fred Brown family. Mr. and Mrs. George Smith of "To- ronto visited over the week end with Mr. Smith's parents, Mr. and Mrs. Robt. Smith. Pte. Wm. Sprung of Camp Borden spent the week end with Mr. and Mrs. W. J. McFadden. Mr. Elwood Bowles spent a few days in Toronto and while there pur- chased a car for himself. Mr. Humphries spent a couple, of days recently at Bobcaygeon. Miss Simpson of Flint, Mich., is visiting with Miss Gladys McFadden. D. McTAVISH A SONS FLESHERTON. ONTARIO **» f t*****4t*****t***4**********9***4******i4*%t*** WHY NOT? MAKE IT A HABIT TO DELIVER YOUR : CREAM DIRECT TO THE CREAMERY. \ It will pay you well. Because, you are getting ; more money for delivered Cream, and deliv- '< ered Cream stands a better chance for a ; for a higher grade. For those who find it inconvenient to deliver their cream, our trucks will give you the usual courteous, satisfactory service. Open Wednesday and Saturday Nights In order to help support the Business Men's Assoc, we are offering a special prize, which will go to the holder of the first ticket drawn if he has delivered cream to the creamery any time Wednesday. The amount of th« prize will be equivalent to the amount of money received for their cream. Flesherton Creamery & Produce Co. Pfcan* 16 Angus Avis, Manager ! It's Jam and Jelly -Making Time Here ' dur. #â-  .â€"â€"â€"â€" __ i^i SURE RESULTS AND ECONOMY MADE POSSIBLE BY MODERN METHODS Experience â€" hard-earned over a long stretch of years- used to be nec- es.sary to successful jam and jelly making. Ami even then the most experienced jam and jelly maker liad failures. There was the uccusionni batch of jam or jelly that would not set, in spite of the fact that it hud been made successfully by the .same meliiod time" and again! Such baffling results made jam and jelly making an uncertain undertaking at the best. Now todayâ€" if you use Ihem cor- rectly â€" youn eed not worry about your jellies not setting or your jams being syrupy. For wit bottled pectin, you can control the amount of jelly- forming substance in your fruit mixture. You can even make jams and jellies out of fruits that could never have been used by the old-fashioned meth- od, because they contained too little of this jellying substance to jell the juice. Bottled pectin is a solution of that part of the fruit which makes jelly "jell". It is a pure fruit product ex- tracted from fruit that has a high content of pectin, refined and concen- trated to a standard of jelly-making strength. Added to fruit or fruit juice, even strawberries or pineapples which are now in pectin, bottled pectin supplies the exact amount of jellying substance needed. Then too, with bottled pectin, the lime taken in making jam and jelly is considerably shortened. By the old- fashioned method, about 30 minutes' boiling was required, whereas with bottled pectin a short boil of 1 or 2 minutes is sufficient. This very short boiling time means more jam or jelly from the same amount of fruit, with the fresh flavor and color of the natural freshly picked fruit. Bottled pectin is so easy to use and so popular with jelly makers every- where, that maybe you will welcome a few hints on how to perfect your use of it. 1. Follow the manufacturer's re- cipes exactly. These recipes are bas- ed not upon one or two trials, but upon hundreds of trials. The recipes are as trust-worthv as it is posfible to make them. 2. Use only ripened fi-uit. The re- cipes are made for use with fruit of mellow ripeness because it makes jams and jellies of the finest flavor, color, and texture. 3. Give jellies time l:o set. They start to set almost as soon !' " potn'eri, and continue to sot more firmlv. It is best if the jelly does not set too firmly during the first '"-entj-four hours, as slow-setting jellies are al- ways more tender in texture. You may not have nalized how many interesting ways there are of using jams and jellies. If you have thought of your jams and jellies as furnishing "spreads" for bread, there is a surprise for you when you try some old favorites â€" like jelly rolls, tarts, pullings and cakes â€" with the alluring modern touch of â- â€¢home- made" jam or jelly. OKANGE MAUMALADL 3 cups (1 1-:^ lbs.) cooked fruit Juice of 1 lemon cups (2 lbs. 10 02.) sugar Half bottle (half cup) Certo ileniove rind in "uarters. Slice peeled fruit very thin crosswise, re- moving seeds. Then cut slices fine, discarding hard centres. Lay rind tiai, and with sharp knife, pare off about half of white part of rind. Dis- card these whites. Shrc' ••ellow rind very thin, add 1 1-2 cups water and 'i teaspoon soda, and cook, covered, for just 10 minutes, stirring occasion- ally. Then add cut-up fruit and lem- on juice. Simmer, covered 20 minutes longer. Measure 3 solidly packed cups of this cooked fruit into large kettle, adding water if necessary to till third cup. Add sugar, bring to boil, and BOIL GENTLY 5 minutes. Remove from fire and stir in Certo. stir occasionally for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly. Cover hot mar- malade with film of hot paraffin; when marmalade is cold, cover with Mi inch of hot paraffin. Roll ?lass to spread paraffin on sides. Sometimes sets very slowly. Requires 4 medium oranges. Makes about 8 eight-ounce glasses. RED CURRANT JELLY 5 cups (2Vi lbs.) juice 7 cups (3 lbs.) sugar Half bottle (1-2 cup) Certo Use only fullv ripened fruit Crush currants thoroughly and add 1 cup water. Stir until mixture boils, cover, and simmer 10 minutes. Squeeze through jelly bag. Measure juice and sugar into large saucepan and mix. Then bring to a boil over hottest fire, and at once add Certo, stirring constantly. Bring to a full JIBq-ouo p.iBq ijoq puB [loq aujuct minute. Remove from fii-e, let stand 1 minute, skim, pour quickly. Cover hot jelly with film of hot paraffin; when jelly is cold, cover with Mt inch of hot paraffin. Roll glass to spread paraffin on side.s. Avoid double batches of currant jelly. Makes 10 to U eight-ounce erlasses. MINKLN JELLY ROLLS *i cup sifted Swans Down Cake r'our % tei'Spoon baking powder 14 tea ipoon salt 4 eggs % cup sifted sugar 1 teaspoon vanilla 1 cup Red Currant Jelly Sift flour once and measure. Com- bine baking powder, salt and eggs in bowl. Place over smaller bowl of hot water and beat with rotary egg beat- er, adding sugar graduallv until mix- ture becomes thick and light-colored. Remove bowl from over hot water. Fold iri flour and vanilla. Pour into two pans, 15x10 inches, lined with greased paper, and bake in hot oven (400 deg. F.) 10 minutes. Quickly cut off crisp edges of cake. Turn from pans at once onto cloth covered with confectioners' sugar. Remove paper, cut each cake into six pieces of equal size, spread with jolly, and roll. Wrap in cloth and cool on rack. Before serving, decorate rolls, if desired, with rosettes and borders of sweetened whipped cream forced through pastry tube. Makes 12 rolls. STRAWRKRRY JELLY 4 cups (2 lbs.) juice 7 1-2 cups ( ^'i lbs.) sugar 1 bottle Certo U.se only fully ripene'd berries Crush thoroughly, squeeze through jelly hag. Do not drip overnight as uncooked juice ferments quickly. Measure juice and sugar into large saucepan, stir, and bring to a boil. .\t once add Certo, stirring constant- ly, and then bring to a full rolling boil and boil hard a half minute. Keniove from fire, let stand 1 minute, skim, pour quickly. Cover hot jelly with film of hot paraffin; when jelly is sold, cover with lit inch of hot paraffin. Roll glass to sp'read paraffin on sides. Sometimes sets very slow- ly. Requires 4 me<lium oranges. Makes about 8 eight-ounce glasses. A suggestion is made that in wide areas wolves should be hunted in air- planes. But how would the wolves know enough to come to the landing field to get shot? Two Chesley boys, Bruce Knig and Rolin Hauser, hatl an interesting ex- perience recently when they journey- ed from Chesley to Southampton via canoe. They started out at 8 o'clock in the morning ;>m 1 rcie'ieil South- ampton at (> o'clock that evening. Puring the trio they had to make thi-ee nortacos, at Dawson's Ham. I.irkerbv Mill and at Chippewa Hill. The distance .covered was forty miles. CANADlAfi OFFICIALS RELAX IN VIRGINIA Three CamultAn govfrumfnt olfiri.-i' lak.i.^ time n ;, aom the war atn>ii»pheii- relax in Uiv garden of th,- ('nv.ilier Ho,-,»l in Virgin... Btmch, V«., whieh is gradually bea>niiiie the spring resort for piojniin-nt Cana- .lians. LICFT to RIGljT are: Builon M Hill, membi i ot larliament, from nt. Sei'bi'n, N.H.; \V. (Jeoige .Vkins, mcnilMtr of the C'nadiiin wartime fish«rie« board, and an old Klpsbi»rton •••ny; .^nd Hon. J tfi. liichaud, miit- Mt«i '</ tf«kM'i*a m tki Kinc (revtMiiawM. VICTORIA CORNERS Mr. and Mrs. Robert Taylor, Miss Violet Taylor and Nelson Copeland of Toronto, Mr. and Mrs. Chas. Foster of Terra Nova and Mr. and Mrs. John Coulter of Wiarton visited at the home of Mr. Jos. Copeland Misses Myrtle and Betty McTag- gart and Messrs. Wilfred Dunkley and John Thompson of Brampton visited at the l)ome of Wilfred Gall- agher for the week end, after attend- ing the Robinson-Wiltshire wedding. On Thursday afternoon the ladies of the W. A. of Inistioge met at the home of Mrs. Walter Acheson for their June meeting. All gathered around the cheerful fire and with their president, Mrs. Copeland, pre- siding. The business consisted of arranging to buy more lamps for the church, collecting the coppers in the copper contests and makinc a dona- tion to the church fund.. Mrs. Batch- elor then took the chair and Mrs. Wm. Acheson led in prayer. Mrs. Russell Patterson read the Scripture. Mrs. Walter Acheson gave a temperance reading and Mrs. Chas. Moore a miss- ionary reading regarding work in Saskatchewan. Miss Maud Acheson rendered a lovely solo. Walter Acheson accompanied Geo. Duncan last week to Windsor and Tottenham. There is really one final test which counts in this country â€" no matter where you're from, are you with U8 or against us? NOTICE TO CREDITORS Special Train Service Owen Sound - Flesherton Toronto DOMINION DAY â€" JULY 1 For convenience of Holiday Week- end Traffic, special train will operate July 1 as follows: the regular train leaving 6.14 is cancelled on this date: Leave Owen Sound 6.15 p.m. Leave Flesherton 7.15 p.m. Arrive Toronto Union 11.00 p.m. Consult Agents for Schedule Details Enquire Regarding Special Holiday We«k-End Fares GoMnJuui &cuiiic ALL PERSON havin"- any claims or demands again the Eistate of William Henri- Bewell, late of the Township of Osprey in the County of Grey, Farmer, deceased, who died on or about the 3rd day of January, A. D., 1940, are required to forward their claims duly proved to the under- signed Solicitor for the estate, on or before the 26th dav of July. 1940. AND FURTHER take notice that after such mentioned date, the Exe- cutors will proceed to distribute the assets of the estate "mongst the parties entitled thereto, having regard only to such claims as they will then have notice of. Dated at Collingwood, this 26th day of June, A.D. 1940. â€"MALCOLM McLEAN, Esq. Collingwood, Ont. Solicitor for the Executors Summer Time Table Effective Sat., June 29th Leave FLESHERTON To Toronto c 11.50 a.m. b 7.25 p.m. To Owen Sound c 5.50 p.m. d 7.45 p.m. b-Sun & Hoi. ; c-Sat. only d-Fri. only STANDARD TIME Gray Coach Lines 3 out of 4 Jam and Jelly Qtampions use CERTO Writes Mrs. G. H. McLachlan of Magnetawan, Ont., Prizewinner at Magnetawan Fair: "/ have been using Certo for a number of years and would not ihink of using any other method for making my prize-wimting jams and jellies." /^ CERTO is concentrated FRUIT PECTUS . . . the natural jellifying substance extracted from fruit. yf% /^NSoves Timeâ€"EitergYâ€" ^â- ^- ^-'^ With Certo you give only a one to two-minute full, rolling boil'fbr jam . . . for I jelly only a half-minute to a minute. More Jam or Jelly- So little juice has time to boil away that you get up ' to half again more jam or jelly from an equal amount of fruit. Better Taste and Co/ourâ€" Because of the short boil the fresh natural taste and colour remain un- spoiled in the frxiit, whereas long- boiling affects both taste and colout. Sure Resu/ts â€" Follow the recipes given free ^-a5N4'<l- with Certo and you can be sure of lovely jams and jelly. EI40 PUT CERTO ON YOUR SHOPPING LIST TODAY Get CERTO Here JAMS AND JELLIES THE EASY WAY We also have a supply of GRANULATED SUGAR PARA-WAX RUBBER RINGS Bug Killer - Paris Green ARSENATE OF LIME and ARSENATE OF LEAD CLIMAX or SUDDEN DEATH Neithcfr good for deuert, but hard on the bug* No mixing; just dust them on and they'll do the work. & A. Co-operative Company, Lid. FLESHERTON. Ontario i [4 .y r » â-  :4^^1