SR Sere ow

at
oe

TERE Pe

You loo can have outdoor furniture like this, With just a saw,
and a champion weightlifter. This set belongs to Mr. and Mrs,

R. Knight of Terrace.

a

(Knight Photo)

Anti-hunting sentiment a bit off

Present anti-hunting
sentiment is often misdirected
attention says Dr, James
Hatter, Director of the Fish and
Wildlife Branch.

Returning from the recent
International conference of
Fish, Game and Conservation
Commissioners at Salt Lake
City, Utah, Dr. Hatter referred
to a conference resolution on
clarifying the rote of the hunter
saying: “It is ironic that while
intense emotion is generated
over the hunting of individual
animals, entire populations are
endangered by iarge scale
habitat damage that goes

CENTENNIAL MEMO -- In 1871
British Columbia General
Transportation Company
announced it would place four
“steamers” in service between
Yale and Barkerville Coaches,
resembling circiis wagons were
pulled behind a steam tractor
which burned wood.

essentially unnoticed. Both
hunters and non-hunters should
recognize a common goal in the
protection of the wildlife
environment and, in fact,
hunters have traditionally been
the largest contributors in this
area.”’

Dr. Hatter stressed that the
role of the Fish and Wildlife
branch was not to dictate the
use of the wildlife resource but
rather to maintain and enhance
wildlife dnd their envirenment
to serve the interests ,and
demands of all British
Columbians. “We must,
however, state that there is
little biological basis to much of
the criticism leveled at
legitmate hunting activities" he
said. ‘Population regulation is
an integral part of the ecology
of any animal and if this takes
the form of hunting it can
provide an enjoyable recreation
at the expense only of other
regulatory mechanisms such as
disease, starvation or Increased

natural predation. Death is as
important as life in the
maintenance of a healthy
population” he added.

As a step toward the
appropriate recognition of the

role of hunting, the conference
expressed approval to a
resolution to declare the fourth
Saturday of September
National Hunting and Fishing
Day.

Notice to sportsmen

Sportsmen are reminded that
effective April ist, 1972, the
Hunter Training, Conservation
and Outdoor Safety
Examination becomes
mandatory for all residents 14
years of age or older applying
for a first licence - and all
resident hunters between the
ages of 14 to 18 inclusive
regardless of whether they held
4 previous hunting licence.

Dr. James Hatier, Director of
the Fish and Wildlife Branch
said that anyone falling within
these categories should make
every effort to take and
complete the Hunter Training,

Conservation and Qutdoor
Safety Program this fall or
early spring.

The minimum age for taking
the Program is 12 years of age.

There are presently 675
qualified Instructors within the
Province; originating from
various local sportsman groups
and other organizations.

Qualified instructor’s names,
addresses, and phone numbers
can be obtained by contacting
the Regional Fish and Wildlife
Branch Office in your region.
They are located at: Victoria,
Nanaimo, Burnaby, Prince
George, Kamloops, Penticton
and Cranbrook,

— We keep trock of what's going on
in British Columbin

TERRACE HERALD, TERRACE, B.C.

Vitamin C -

PEGEEN DAVIS

Terrace and its nearby
communities offers residents a
bounty of Vitamin C free for the
taking. Vitamin C is a natural
antibiotic which prevents fats in
the body from turning rancid,
maintains the strength of blaod
vessels, particularly the
capillaries, and is essential to
the formation, the health and
strength of collagen, the cement
that binds the cells and tissues.
Citliterally keeps us together) It
would be impossible to
overestimate the importance of
this vitamin.

It is contained to some degree
in most fresh fruits and
vepetables bul the richest
sources are Rose Hips, acerola
cherries and black currents,
Usually you cannot rely on, the
vitamin€ from citrus fruits and
fresh vegetables as the Vitamin
C is quickly lost unless the
produce has ‘just picked’
freshness, Foods enriched with
vilamin C tend to lack the
quality and quantities of the n-
atural vitamin C found in Rose
Hips.

The Rose hip, which is the
most potent source of Vitamin C
can now be seen along the
roadsides and lanes with its
bright red and orange hues. A
large plastic bag, an hour of
your time and you can collect
enough rose hips for a good
winter supply. Just a small
amount of rose hip extract
{recipe below) can be an

: effective safeguard against

colds and infection for you and
your family this winter.

To make Rose Hip Extract,
allyou must provide besides,the
rose hips is water, a pot (which
isn't aluminum) with a lid anda
little cider vinegar or fresh
lemon juice. The concentration
of Vitamin C in Rose hips is
fantastic. Only % cup of wild
rose hips will provide you with
up to 1800 millegrams of
Vitamin C or about 36 times the
Vitamin C poteney of fresh
orange juice, Just imagine, the
amount of Vitamin C which goes
to waste annually is estimated

to be thousands of tons. The.

Vitamin C can be extracted by
boiling the rose hips until they
are soft and letting them stand
for 24 hours while the vitamin
passes into the cooking water.
Since the extract is very mild in
flavor; lemon juice or cider
vinegar must be added both to
prevent enzymes from
destroying the vitamin and. to
keep botulins from developing.

Try to bottle enough rose hip
extract so that each member of
your family can have at ieast 1
tablespoon daily, You can add it

as a routine procedure to fruit
juice, fruit cups, gelatin
recipes, sherbet, soups, sauces
or take it straight, fts quite
palatable. VitaminC plays such
an important part in
maintaining the health of the
teeth and gums, and also in
promoting resistence to colds,
allergies, infections, the use of
even a small amount of this
extract throughout the winter
can contribute to 4 great deal
indeed. During a time of illness,
the extract is invaluable.

ROSE HIP EXTRACT

Gather rose hips, chill,
remove blossom ends, stems,

“and leaves; wash them quickly.

Meanwhile for each cup of rose
hips, bring to a rolling boil: 1%
cups water. Add 1 cup rese hips.
- Cover utensil and simmer 15
minutes; mash with a fork or
potato masher, Let stand 24
hours.

Strain off extract, bring to a
rolling boil, add 2 tablespoons
apple cider vinegar or, fresh
lemon juice for each pint of
extract, pour into jars and seal,

If extract is not to he
prepared immediately, as in the
case of busy mothers and
working people; chill rose hips
quickly to inhibit enzyme
action; when they. are
thoroughly chilled, wash and
pass them through a meat
grinder before adding -(o water.
Simmer 5 to 10 minutes and
proceed as in basic recipe
above.

ROSE HIP JELLY

Just substitute the extract for
fruit juice and add raw sugar
and pectin; follow instructions
for the specific pectin used.

Clean up
: {

raf s

your attic

Any used furniture, appliance
or other unwanted articles are
needed to make the Arena
Auction a success. The Auciion
is being held Oct. sth and 9th in
the old Overwaitea parking lot

and store. Please call 635-6277
for pick-up service.

IT’S YOUR ARENA - PLEASE
SUPPORT IT

To help reduce the risk of
heart attack, the B.C. Heart
Foundation recommends a food
plan that uses less animal fats
and fewer cholesterol-rich
foods, such as eggs and organ
meats. : .

Free!

_ THURSDAY, SEPTEMBER 30, BB
e,eo | i] . e =
Kitimat's Kitcheng™
. \-By LOUISE PRICE ao

Since we're deep in the hunting season a few more reclpes

wild game. An excellent way of cooking the breast of gro
(which is usually all that has sufficient meat to wa

‘ eooking) is as follows: oo

Cook slowly in a heavy frying pan with lid on. Add a 2 cari
cream of mushroom soup and a half can of golden mushro
soup along with a can of water. One can of either of these soum
can be used, however the combination niakes an excell
unusual sauce. For an extra rich touch adda can of mushroo

At this time of the year there are a lot of wild cranberri
especially out along any old logging roads. (try the Nass Roa!
Here is a recipe for making ydur own “Wild Cranberry Sau

Mix 2 cups sugar, 1% cups water and 1 cup sauterne 2p
simmer for5 minutes, Lower heat and mix ina quart of clearia
wild cranberries into the syrup. Cook slowly without stirriaiiam
uncoveredfor about? —_-inutes or until the softened skins ope;iaas
Skim off froth. Cool, chill in the frig, stir in a jigger of brani
and serve. Since the wild fruit has more flavor and color thi
the domestic kind it is especially good with game meat. .

This is also the time of the year to gather crab ‘apples ig
making crap apple jelly (some can befound wild also).

. The secret of making good jelly is having the pectin, acifiame
sugar and water in the right proportions. The acid and pect
change with the maturity of the fruit. Both decrease as ;
fruit ripeens, therefore for best results use a mixture of slightB

under-ripe fruit. Never use over-ripefruit.

If a fruit is low in pectin and acid it may be combined with onmmm
or more fruits rich in these. However when working with cram
apples this is not a problem as this fruit is very rich in bog
pectin and acid, Simply wash and stem the fruit. Then cut dae
quarters , ;cover completely with water, Simmer the fruit a ;
water mixture in a covered pot until the fruit is soft and mushy
erush during cooking, ;

Make a jelly bag of several thicknesses of fine cheesecloth oli
muslin. Moisten this and pour the hot cooked fruit into it. Hang iam
the bag over a bow! and allow to drain until dripping ceases &
Squeezing the bag will increase the quantitiy of juice but thie
jelly will be a bit cloudy. When working with the extracted juic oo

- use Small amounts only - not more than8 cups.

To determine the amount of sugar to be.added after boiling
measure each lot of juice accurately. Boil the juice; uncovereqaam
a broad saucepan for 3 minutes. Remove saucepan from hea
and test for pectin. To do this mix 1 teaspoon iruit with
leaspoon rubbing alcohol (not iso-propyl Lype) into a sma
dish, . .

Blend together quickly and let stand 30 seconds. If the frui
contains enough pectin a jelly like mass will be formed. If this
daes not form continue boiling and testing until the pectin test ifm
satisfactory, If you do not have rubbing alecho) one can be quite 7
sure that crabapples contain the needed amount of pectin jm
however if in doubt simply boil a bit longer. a

If the fruit passes the pectin test at the end of three minute dam
sugar may be'added in the amount of 1 cup sugar to one cup fruit
juice. If the pectin is not enough at (he end of three minutes andy
boiling must be continued add 44 cupsugar to one cup fruit juice. am

Add sugar slowly, boil briskly, uncovered and removescum
as itforms. To test if the mixture has reached jelly stage dip ai
some of the hot syrup up with a metal spoon. Hold it well above
the pan and letit run off theside. When the syrup no longer runs
off the spoon in a steady stream but separates into two distinciia
lines of drops which flow or “sheet” together the jelly stage hasam
been reached. Immediately remove from heat, .- . 4

Let the hot juice stand in the pan for J minute and remove thea
last bit of scum with a cold spoon, Then pour carefully into ho§ ;
Sterilized jelly glasses leaving at least 44 in space at top. Leta
stand until partially set then pour a tin layer of hot melted
paraffin to completely cover the jelly, turning jar slowly whil
pouring wax to insure perfect seal, Leave until hardened the
add a second layer of wax, Cover and store ina cool, dry place) a

Wherever there's industria! ‘action, there you'll find Finning. A
mining development in the Kootenay. A logging operation in the
Interior, Container handling on the Vancouver docks. 4 highway .
project at Inuvik. There's Finning. Supplying the equipment and
supporting it with service. At first.a resident serviceman. Then a

service depot or parts trailer. and, finally, a complete sales, parts
: and repair facility. That’s how Finning has grown, First at Nelson ws
In 1938; most recently at Houston, and as far north as Inuviky 2 22
Representation now in 33 locations. An organization of divisions |
- and departments, specializing ina territory, a product, an industry -
"  orservice, And 1,077 skilled, interested people. Finring. Bigenough .-:
+ f0-provide a complete ‘range of services unmatched by any other.
“equipment dealer. Small enough to have a personal involvement
-.with the customer; an individual interest in his equipment, his Job
:., and his success. oo : aad

THIS IS THE WORLD OF CARE:

| and equipment for comm unity endeay- |
ours. Your support of CARE makes‘such
things possible for’millions of individ-.

- Providing nutritious food for school
~+ children and pre-schoolers, health ser-'
annie: vices for the sick and handicapped,

_ ik ‘uals around ‘the world.

ae : a facilities and equipment. for basic arour _ on
E—tRIREGR IE One dollar-par person’ each year would:
FINNING | : :

schooling and technical training, tools .
fe eT do ith: