If there is one word to
describe the Skeena
Valley Golf and Country
Club for the 1986
season, it’s ‘‘progres-
sion’’.

And we can think of
two words to describe
our nine-hole course for
the spring of 1987 - ‘*‘new
look’’.

Throughout — this
- season golfers have en-
joyed good weather and
excellent playing condi-
tions. The course was in
great shape due mainly
to the club’s hard-
working outdoor crew.

The new number six
hole was planted and will
be in use by next spring.
Number seven will be
complete by the time our
weather changes and
should be ready for ac-
tion about next summer.

Next on the agenda
will be the rebuilding of
number eight hole.

But these are the
gradual changes taking
place. In just a few
months golfers will see
two major structural ef-
forts on the course itself
and in clubhouse
facilities.

A true challenge to the
skills of a golfer is an
ability to play shots out
of a sand trap. With ex-
eption of one half-
hearted, un-cared-for
trap beside the third hole
green, Skeena Valley
lacked traps of any kind.

This scene changes for
next season when players
will be able to test their
shots out of no fewer
than 17 sand traps, scat-
tered around the course.
As soon as this season
ends, the traps will be in-
stalled and ready for
next spring.

You may ask, why this
sudden urgency to add
normal hazards to our
34-year-old course? The
reason is simply that
money became available
to do this work.

The provincial govern-
ment set up a legacy fund
under the banner of the
B.C, Winter Games. The
Skeena Valley Club ap-
plied for $ 10,000 to pur-
chase and haul sand for
new traps.

The application receiv-
ed favourable treatment
and golfers can probably
watch their scores go up
in future until they learn
how to play out of the
sand,

Funds were not
available in past years
for this ‘‘fringe‘‘ benefit.
Thanks to the B.C.
Winter Games, traps are

?

no more a dream.

The outlay of traps
goes as follows:

@ number one - two
traps on each side of
number one green

@ number two - one
large trap on the left and
rear of number two
green.

@ number three - one
large trap halfway up the
right fairway to number
three green. Another
trap in front of the
green.

@ number four - one
trap on right side of
number four green.

@ number five - one
trap halfway up the left
side of the fairway and
one in front of number
five green

@ number six - one huge
trap at the dogleg about
halfway up the fairway
on the left. Traps in
front and to the left of
number six green.

@ number seven - one
trap on the left side of
number seven green.

@ number eight - one
trap halfway up the fair-
way on the left side and
two more on either side
of the number eight
green.

@ number nine - one
trap several yards in
front of the green, and
one to the left side of
number nine green.

It should be noted that
in most cases the fairway
traps are in areas where
the golfer’s drive lands,
adding incentive to im-
prove accuracy off the
tee.

It’s possible some trap
locations will be chang-
ed, and you can bet more
traps will be added in
future years.

RULES TO
BE OBEYED

TERRACE —Did you
know that most traffic
accidents involving a
bicycle and a motor vehi-
cle happen at intersec-
tions?

Motorists make that
extra shoulder check to
see if the bicycle you had
just passed has caught up
with you, RCMP re-
quest.

Cyclists, position
yourself in front or
behind a motor vehicle
so you can be seen.

Also remember cy-
clists, whether you are
six or 60 that all rules of
the road including traffic
signs apply to you too.

Proper hand signals
are a sign of the times,
use them, RCMP said.

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Sand
traps
will
require
new
skills

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mi PROPOSED SAND TRAPS

One new fire was acted
on in the Kalum Forest
District-this week, bring-
ing the total number of
fires this fire season
to 71,

Fire danger levels in
the northern part of the
district are low. The
southern part of the
district, particularly the
Terrace/Kitimat area,
did not receive as much
rain and is still in the
moderate fire danger
class.

Over the past week
both the Forest Service
and industry have been
actively involved in pre-
scribed burning. Be-
tween the Forest Service
and industry, approxi-
mately 1500 hectares of
prescribed burning has
been successfully com-
pleted in the district.

Low in Fat

Pork cuts low in Fat include
sirloin roast, loin chop, center
cut of fresh ham, cured ham
buit, whole cured ham and pork
tenderloin.

With the first chill of fall In the air, many northwest gardeners are re

golfers

* We Ya
aping the fortunes of

summer labor. Christine Berquist spent part of a recent Sunday relieving a neighbor's pea

plantation of its edible burden.

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