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Township small cem- etery, similar to several pioneer burial grounds in the former wanship of Whitchurch. is located on the west side ofWamden Avenue, north of Stoufl'ville Road. It's unsigned and unused. The site is the final resting place for 10 mem- bers of the Brillinger fam- 0 fly, area residents here 150 Roaman Around Years 880- . . Although most mark- mth hm Thomas ers are weather-worn, an “M- -“---‘ * inscription on one reads clear a piece of property a simply: “Sarah, daughter of what is now lot 13, oonuas John and Fanny Brillinger. sion 5, (Warden Avenue] Died Ian. 19, 1856. Age 3 Whitchurch. Their pos months." sessions included tvw While gone, she and others are not forgot- ten. On Aug 29, all rela- tives, past and present, will be honoured during a Brillinger reunion picnic from 10 am. to 10 pm, at Markham Fairgrounds Close to 300 kith and kin, some from a great dis- tance, are expected. It was during the late 1790s that Peter Brillinger and Catherine (Hicks), set out from Pennsyivania by horse team and wagon, hopeful of starting a new life somewhere north of lake Ontario. It was the custom, back then, to dispatch two advance ‘spies’ for the pur- pose of seeking out suitable land should others wish to follow. If successful, these men would either stake a claim or purchase a prop- erty. They/d then return and accompany their friends and relatives back While little is told of the many hazards expe- rienced, one report states the trek north took about three months. They crossed a narrow part of the Niagara River aboard a bateaux. a type of flat-bot- tomed boat. Accompanying Peter and Catherine Brillinger were three sons, Peter In, 13, John, six. Andrew, one and a niece. : The Conestoga wagon was used to carry furniture and other belongings. Fam- ily members, both adults and children, walked. Women with babies car- ried their infants in a sling. For Catherine, the journey must have been particularâ€" ly strenuous since she was expecting a fourth child. History records they took a liking to “the pic- turesque area" of Gormley and Bethesda, so much so, Peter and Catherine decid- ed to put down roots and Brillingers return 150 years later clear a piece of property at what is now lot 13, conces- sion 5, (Warden Avenue), Whitchurch. Their pos- sessions included two horses and a cow. In all of Whitchurch. there were then but 44 settlers â€" 15 men; seven women and 22 children. 'IWo years later, (1803), the area boasted two houses; 20 horses; 53 oxen; 88 cows; seven pigs and 105 cultivated acres On a tributary of the Rouge River that flows through what is now the Rolling Hills Golf Course. Peter Brillinger construct- ed a sawmill. This indus- try was critical in frontier communities because people required lumber for buildings Over time, Peter and Catherine and five sons, assembled 600 atres. One Bethesda area farm still remains in the Brillinger The past century has seen descendants branch out across Canada. The last family reunion was held in 1938, at which time close to 300 assembled. Today, many of those young peo- ple are now in their senior So that future genera- tions can fully appreciate their ancestral heritage, a group photograph will be taken at 1:30 pm. Other activities will include horse-drawn wagon rides; a bake and craft sale; an up-dating of the Brillinger family tree; a display of. historical documents; tour of a family cemetery and plenty of food. Iim Thomas is a Smufli/ille resident who has wrimenjbrarea newspapers fiJr more than 50 years. A reunion commit-. tee comprising Harold and Bruce Brillinger, Elsie (Brillinger) Rose and Lynn Morgan was later expand- ed to include Gerry, Don, Eldon and Peter Brillinger; Milly Sider, Joyce Homer and Ruth Burkholder. maid: Whatmakuthcscsogoodh(a)wcusconlyair~ chilledchkkcnbmsts,whichwetrimdun,(b)wcbuy large: chicken so that the breasts are substantial: meal-sin tobcsure,(c)wemakcallofourmarimdaounclvcsâ€" no pre-madc from a bottle, ' and (d we don't"tumble' the t 5 chicken to moisture-amulet it. _ .211: AS]? THE DELI .... Our fresh-made salad feature of this week is our S pore Noodles. What's really good about cse is that they can be served hot, warmorcooLdepcudlngonyourmood'and whatym'maqyiqgvfimh'l‘ltyatabitspatky, and inorcso if tEcy arc may The second item on offer m is our Ti 3y Tcriyaki Salmon. It's totally boneless Atlantic Salmon which In; been gilfed with our sparked-up Taiyaki. This is y cooked but cool; you'll need to gently warm it indthe oven ifyou'd like it warm, or mficserveitcoolon hotdaygshouldtherc a = (:1, â€"â€"LO CALâ€"â€" ROCCOLI Ifyouwere to visit the Ontario Food Terminal,yon would see that many, manydifi'erent are available: difi‘erent mdifi‘aentmand graduandoidngatall thedifl'erentstalls. bnymlwkodyatpdcgsomelook onlyforquality,andsomelookforsomethinginthemiddle. I look for theqnality only, andwhatever the price is, it is. Fortunately, at this time, $ prinehasmodentedabitand mun the good stuff has a cost . m that'saloteasiermdigest. These are made with coarsely-ground fresh poéki‘lots of garlic, a amount of honey, some nutmeg, pepper and salt. You' find these pretty laid-back and mellow....a great sausage when a wide variety of % tastes are to hue. considered, and 2 5 on, . es ' so ’ our signifi ent m. m angel Rec. $3.9g9/b. m GRAPE S It'sdleneattimeofthe gmwingseasonwhenmoreandmore local produce comes to market. Broccoli is now abundant, and as m wife reminds me ...... an our kids ....... ¢ EACH ‘anvthinz man is good fix- vou'. mm” 'myflinsmissoodfiryou'- We'll have a good selection of Sunflowers, Rudbeckis, Foxgloves, Marigolds and Perennial Hibiscus available thisweek.Someoftheseareperennials(aswellasthe Hibiscus) , thq're in 10" pots, and in bloom. Add to that some Kalanchoe Bowls, Rieger Begonia Bowls, a nice selection of 4" flowering plants, and, some miniature and standard Phalaen ' Orchids...” well as others, and wu'vwdmt on, the: siéswflke WHAT’S HAPPENIN’ ' UTSIDE: â€"â€"HONEY GARLICâ€" AUSAGES #593231}; I MARIN ATED CHICKEN REASTS Sifiémnsifinmc'r UNTIL CLOSING SUNDAY JULY 19 TH INDIPINDINV OIOCII ' ' SWORDFISH GET YOUR TICKETS ! Mon. 11:00-7:00 ~ 9:00-7:00 ~ Fri. 9:00â€"8:00 3». 9:00-6:00 ~ Sun. 10:00-15:00 548 Carlton Road, Unionvillc droughrwouldhemon'ghmgetmeoutof tl'O u le. To my su rise, what arrived at the backdoor ‘ acouple ofdays was aratherlargefish,allpaekedwith iceina wooden crate, about 500 lbs., if I remember correctly. It was sooooo big that it took may bands to lift it into the counter, and I do remember that this was a " squeeze, so tight in fact that our bif h was the only thing on dis lay al week. Sell it we did, slice by s 'ce, till it seemed to me that everyone in Toronto must be eating Swordfish that weekend. My stock with the boss was at least partially restoredtofavourhythisepisodqbutonlytemporarily ...... untilhisreturnfromthenext ' journey. So,what we havethisweekissomegrat not5001b5.,but suflicientforyouryiflingneedsthisweekend.We'llhavea couple ofrecipes to help you out, and one for $ I" charcoal, something that m I am experimenting with. . wm B WHAT’S ' AICING o The flavour of choice this week is the valuable lime. Any- onewhoknowemewouldknowdntl'mhndofgreen, solimeshavead ' edgqapartfmmbeingoneofthe main ' of' Margaritas. We'll be baking. ....... minimum ........ thesearemadewithagrahamcmst, fi'eshly-zested‘ wee_ limes, freshly-squeequ juice, the 0 fiécmbfi A-‘ ‘- ofthcscwithaoombooftoaxmdooconutandgnhamcrumbs, thcnfillitwithchccscmixtureswirledwithfi'cshly-madclimc Mandfinaflygamishitwithahaloofmasmdcooonut. We'llbemakingtwosizesJch ........ SIUSMWDScach mnoumcm ....... thesemlightandrcfrcshing, mad: with fi'cshfsqucaed Ihpcjuicc and_ «gm! rigid inm chocolate cups and dien garnished it!) candied peel. ................. . ........................ ‘. ...... $3.49 each m CURB manom- rich lime curd in handmade pastry shells, top with whipping cream with a W?) of coconut rum, ............................................ $3. each mm: mm ...... a moist poundch made with frwh lime juice, coconut cream and coconut flakes, iced with an amazing lime icing, then up a bit with some coconut. We. wasfiipmmtoflmé-Yéhrwmifotuk thhwuhawcfluwmc4-Yw0ulmflwhmlfim Itmsmatdnmnkflhmlong butthecheescisstili being made, and I'm savouring c 6-Year Old as I write 51:32:33? 4 Ycar ou...s 1.991100; 3”“ch “‘1 t 6 Ycu- M99000; ...... and as you know, all these hum'willbcfeann'addaiswadut www.mefillagegroccr. com IIOOODI. IOU... 'THIS WEEK' 940-1770 $5.99 each Hours: My very first ex' ’ence with Swordfish came when I in the Bay’s Specialty storewhichwaslocateddownstairsinthe Loblaw's Head Ofice B ' Our boss at thetime, David NiooLhad onone of his world-wide travels and returned to findâ€"tn his conddeuble that we had no swordfish in the store. an ually considerable berating, I ordered :lhat I 25 % OFF THIS make the $12.95 each