"AG

VANCOUVER (CP) — Wo-
mon are knitting more than
ever before, says the owner
of a Vancouver drygoods
shop,

“['ve been in the business
for 80 years and I never used
to run out of waol,” says
Yvonne Clark, “Now, I not
only run out of wool but
knitting machines, too.”

Clark’s shop carries 80
different types or brands of
wool, each coming in 10 to 15
colors, 3

“That’s an awful lot of
yarn, And we can’t keep it in
stock.”

The purvellous variety of
yarns oy fashionable pat-
terns nl

ly responkib!
h

larity of and. ‘knitting.
The

These yarns: take more
time to knit, but women sre
willing to spend the time to
‘add today’s styles to their
wardrobe.

MAGAZINES SHOW

“Every women's magazine
on the newsstand features
hand-knits and patterns in
every: conceivable type of
yarn,” she said. The yarns,
which cost from $1.60 to
$6.15 for a 60-grum ball, are
manufactured in Canada,
England, France, Holland,
Italy, Iceland, Norway and
Germany.

Knitting can be a great
cost saver. -A reasonably
accomplished knitter can
produce a sweater for less
than one-third the retail
price.

Asense of accomplishment
is another reason for the.
kuitting rage,
Women arén’t happy to sit in
front of the television act and
do nothing. - .

“I - always know when
there's a big footbal] week-
end coming up. We're incred-
ibly busy a day or two belere
as people come in to
sure they have enough woul
to get them fheongh the
weekend.”

CASTLEGAR NEWS, February 11, 1981

. Knitting fever on ‘the rise

fand-kales:

fOR ME

By GORD M

TORONTO (CP) — Justa
few years ago, the furniture
and appliance field was.a:
Canadian growth industry,
but now it’s a victim of what
made it so successful’ —the :
children of the post-war baby,

boom. :
Financial analysts say that
even if interest rates were to

stabilize, and even. if the’

economy becomes:. more
buoyant, lean times~, are
ahead in the next’. several
years for i

oo ell of Canada, ‘aaa this last-.

year seems ‘to -have beon

creased in dollar value from

the previous ‘year, but by less --

than’ the, {nflation rater, he

says. Sieg s
McKichan expects . sales

figures ‘for the final quarter

of 1980 will be better, part!

eularly in Ontario, where the
provincial: government... has
walyed retail. sales tax ‘on

ange dealers because popu-

lation growth has levelled off.

Furniture salea soared be- ~

tween 1970 and 1976,*when
the first wave of the post-war
baby -boom was buying and
furnishing new homes.

But more recently, things

; “have been tough and several

. large furniture and appliance .
_ dealers have ‘gone (out. of -
_ business. Alasdair McKichan, .

ident of the Retail Coun-

said Clark. .

By ALAN
TEL AVIV, (REUTER)
Arab: countries sarejifuietly
spending several:milliot dol-
lars a year to buy Toraeli

ganization. The tender. peel
fied that Israeli drip systems”
were to be‘ tied in the proj-.”

ect,
Some 50° ‘firms in Israel

they are using

produce dgatin systems
and ies. This year,

“and

shrougl
sii from the ;random
aptaying ‘of: the,” sprinkler
jyatemt,
ett has been : found that the
drippidg technique | is highly

on the occupied West’ ‘Bankes
middlemen,:says Rafi:Glick,
head -of the Israel jkisport
Institute's agricultural; idivi-
sion.

. Glick said Arab West Bank

clients last. year spent about
$20 : ‘millfon’* on + irrigation
equipment much,“of', yhich,
Biver
Jordan, bound "for ‘Jordan,
- Kuwait and Saudi Arabia,
Glick said Israeli firms had
recently been invited to com-
pete for a tender on a large
project in Jordan being spon-
sored by the United Nations
Industrial Development Or-

thele joint turnover, will be
about $200 million and their -
official exports will reach $70
milion.

Drip, irrigation systems
were first . developed
Israel in the 1960s. Yitzhak,
Lederman, manager of the
factory on Kubbutz Magal,
north of Tel Aviv, explained
how they work.

FLOW,.CONTROLLED .

“Land is irrigated by drip-
ping carefully. regulated
amounts’ of water at pre-
calculated pressures through
pipes laid on the ground,” he

said. “This avoids water. loss

Entree of tree bark |

hen ratilesn

By BARRY ae

CAIRO, W.VA. (AP) —
Like every seasoned gour-
met, Edelene Wood insists on
perfection: the. rattlesnake
steak succulent and tender,
the worm cake rich and
moist, and just a hint of spice’
in the thick, creamy raccoon:
salad.‘ -

On a bright, sunny day
there is nothing this intrepid
Parkersburg resident likes
better than a walk through

. the woods with a group of
“wild people." .They may
even taste the trees and
nibble the grass before -sit-
ting down to a roast beaver,
some sizzling possum sau-
sage,a dish of fried lillies and
maybe just one more helping
of ant cake and nettle ice
cream. -  ¢ ri

“You don't normally think
of beaver or worms as food,
but we prepare everything
from berries to bear," says

. Asher Kelley, West Virgin-
‘ja’s state forester.

Each fall, a small congreg-
ation of woodsmen and arm-
chair adventurers from
around the United States
spend a day or two at nearby
North Bend State Park. They
have special permission from
the state to gorge themselves
on whatever they can pluck,
dig or drag out ‘of West
Virginia’s forests, for ‘one
weekend only.

Dosing themselves with
herbal remedies and gulps of
fiery strawberry wine, the
scavengers eat in much tho
same fashion as-the first
pioneers who came over the
mountains. .

“If it looks good, take a
mouthful and try it,” advises
Kelley “as he leads a group
into the woods,

SPORTY ONES

* WE HAD A BETTER VIEW
BEFORE WE MADE THE CLIMB

After a recent day of for-
aging, the nature lovers
feasted on marinated snap-
ping turtle, cricket friendship
cake, green peanuts, wild
onions, peeper. flowers and a

* roast beaver bathed in au-
tumn oliye sauce. After-"

wards, mulberry: punch and

aie

ake stéak

bax

ganizing wild food expedi-

tions several years ago. She -

now pursues these pastimes.
full . time,.: travelling from

North Carolina to New Mex-

ico and preparing and par-_

‘taking of everything from sea

anemones to armadillos,
‘Like many of her friends

wild
helped soothe the digestion,
while some of the younger
diners coyly wild

and ‘Wood's taste

for-wild food sprang from her

interest in botany ae a
‘ing for

aphrodisiacs.

“It's fascinating to. know
what you can eat if you have
to,” sayd Bill Faust, of War-
saw, N.C., dangling a 1.5-
metre rattlesnake.

Famed among wild food
enthusiasts for his earth-
worm cakes, Faust has re- -
learned the old frontier art of
surviving on whatever can be
gathered in the wilderness.

“But there's nothing as
good as a piece of worm cake.
It tastes like a spice cake. A
sweetened worm tastes like a
raisin and it's 73 per-cent

_ protein,” he says, offering a.

recipe that starts with two

cups of chopped, fat worms. ._

Jim Fleshman is a short
West Virginian whose stories
tend to be as tall as his native
hills. He says he learned: to
live off the land during the
Depression, a time when wild
roots and herbs were gath-
ered for the table and the
medicine cabinet, dandelions
often took the place of coffee

and wild berries were: made .

into jellies and sold. .

“My grandmother’ taught
me about wild plants and how
to gather them up and pre-
pare them on the farm where
1 grew up,” Fleshman says.

CHEROOTS A CUSTOM

While passing around wild
grape vine cheroots, he adds:

“It's an old time custom. It's -
good. It burns the tongue a.

little and sometimes you
need a mistard plaster on

the back of your head todraw
_ on it, °

silk, red dock, mullen leaves
and life everlasting. I was
good with Sears and Roebuck
catalogues. ‘There were cer-

.tain pages that rolled better

than others.”
After meeting. the late

Euell Gibbons,.a well-known
‘We

Is began or-

ferent. After impulsively baa
ing up somie lillies from the
garden one’ day instead of
putting them in a vase, she
went on to develop an im-
posing array of wild dishes
and recipes."

ifective, not.only in scarce-
water regions -but even in
- areas where water is plenti-
ful. It is simply the most ef-

Pp in-
oe agricultural yields on
the occuped Weat Bank. “The

- initial cbntact with Arab.

farmers was made through
Arabs in Israel proper who
were already applying mod-
ern irrigation techniques.”
On the West Bank; many
small farmers rent their land

ficient
that has been devised.”

Glick said factories pro-
ducing ‘drip ‘systems have
been set-up in the United
States, France, Spain and
Australia.

But Israeli firms retain
between 15 and 20 per cent of
‘the world market. Their irri-
gation systems” are sold to’

‘hy countries with which
Israel has no formal. dipto-
matic relations.

- Lederman: said when his

factory receives an ‘order,

engineers survey the ares

where the system is to be

installed and assess its exact
takin:

‘clinhatt
pvallabllity of labor. The pac-
kage is’'then assembled i in the
factory. ‘
SET UP SUBSIDIARIES
The Magal factory has sold
systems to Bulgaria; Kenya,
Nigeria, Ivory Coast and
Senegal. It: has many cus-

tomers in Central ‘America

and has set up subsidiary
factories in Mexico and the
US.

- To: service them, another ©

big firm, based on Kubbutz

Ma’agan Michael south of.

Haifa.on the Mediterranean
coast, has set up a subsidiary
plant in Italy. This company
now has an annual turnover
of $20 million -and exports
worth $10 million.

Glick said Israeli irrigation

from big ‘Tradi-
tionally they were given the

. Fight to till the land and use a

specified amount of water.

“ “Now the landowners lease

them not only the land and

- the water but’ Isrdeli  irri-

gation systems as well,”
Glick said.

Jordan is taking the first
stéps in setting up.its own

irrigation industry. But Is-

raeli industrialists do not ex-
pect it to offer serious com:
petition for several years.
Israeli firms are- makin;
technological advarces all the
time and_ confidently expect
to-retain their lead. A

“This just shows that if

PAYMENTS CUT?

OTTAWA (CP) — Edu-
cation spokesmen’ have
urged the government to
delay the ‘rumored $1.6-
billion. reduction in Ot
tawa’s annual payment to
.the provinces for -poat-

and appli: © ft

:another.” one.

and un
til March 81.05.
HELPED INDEPENDEN TS

pendent dealers the meets he.

" three’ major problems: - Wee

interest, rates,‘ a depressed

housing’. market and.*de-"" ~

creased consumer spending.
Forniture ‘and ‘appliance
dealera throughout the coun-

try know. what’ he's talking -

about...

“We're not weed to holding
on to our own,” says Milan
Satran, a furniture dealer in
Brantford, Ont, “We / were

to, growth. It’s frus-
neee

Satran’ says his business
has been helped a bit by the
fact that those. who are
buying furniture are buying
better: quality. te

But Ken Ross, . general
manager of C.A. ae and
Sons in Winnl

‘Removal’ of the sales’ tax”
appears to have helped inde--

and eamnloopa ‘The chain also
opened ‘a:store in’ ‘Calgary. -
SALES INCREASED
Weickel estimates sales,

which last year. hit¢$26 mil
+ Hon, are oughtly 20 por cent

‘higher. -:

Harry Hamner," owner of
.two warehouse, outlets in the
“Vancouver. atea, says sales
were up a’ few: percentage
polnts‘in the last year, with
medium- to high-quality mer-
chandise moving | well. |

But Hamner gays the profit.
margin is down because the
company has had to absorb.
rising’ costs and the market

‘seems to be. flattening out,
-even -
.- haven't felt She impact yet.

“The genoral Attitude .

though’ his stores

seems to be if ‘you've got the

disposable dollar, buy it! now ‘ i

hee it will coat more

sales

further concen!

hands of chain and pane te
ment stores, because many ,
independents won't survive.;
these depressed times.

Although the giants are
not expanding these days, ;
the analysts say, they will

probably gain from the cur-~
Font doldrums because they
will wind: up with a bigger
market share in a reduced
field.

“These days, holding on to
your own is considered an
achievement,” Satran of
Brantford says.

‘Perms. — delight. -
-. or disaster

TORONTO (CP) — Aspir-
ing eurly-tops, relax. Giving -
yourself a. home permanent
nead not be a hair-raising ex-
perlence.

“Last, week, Pat Racioppo,,

shoulder-length “hair “went!
stiff and, fell- out’ after, she.
used’.Farrah Fawcett. Body
Wave |by Faberge.

Hair’ specialists, Faber
and the’ ‘federal,

trade is one of the first to ta
es,

“When homes aren’t being
built, ‘people aren't buying
new furniture,” says. Ross.
“And with higher costs, peo-
ple don't moye, around as
much, When someone moves,
they usually buy new furni-
ture.” S p

As well, Ross says, con-
sumers .‘are, | reluctant to
spend. .“ =
HANG ON TOMONEY:

“People are trying to hang
on to their money. They're

ig - finding ‘they can live with

that? sofa or- chair for one

_more’ year,

“They; can put off buying

Sie are Mitferent, how-

ever, in British Columbia,
where two dealers say sales
have been good in the last
year.
“People

do «have the

money,” says Peter Weichel, ©

general manager of Wosks
Ltd, in Vancouver, who says.
that the number of customers
paying cash has increased.

has been good,

The Canadian Associ. °
ation of University Teach-
ers and the Association of -

* Universities and Colleges

of Canada sent lettera in
early January to Prime
Minister Trudeau and indi- -
ividual cabinet ministers
calling for a public inquiry
before any action is taken,

Weichel says, especially since
the summer — even though
sales flattened out in Novem-
ber.

“T ‘don't think | the high

interest rates will help vol.”

ume,” he says.
Wosks has nine stores in

ithe Vancouver area, with
cutlets in Victoria, Kelowna.

People are:

> treatment,”
“You should -use- a good

goverment's health” pro
tion branch warn that faili
to follow perm ‘instruc! ons.
properly and using a 3 hair cn We

tions exactly and be careful

“not to overuse hair products

auch as tints, dyes and perms
which contain chemicals, said
Dr. B.B. Smyth, chief of the
cosmetics’ branch of the
health protection branch.
“Unfortunately, people
have a tendency not to read
all the instructions and it’s
important to do.so,” he said.
REQUIRE DIRECTIONS

basis, preferably every time
you wash your hair, +
“If anyone. is in doubt
about whether or not they
should use a perm, check

_ with a professional.”
27, of Toronto claimed, her’ :

Perms consist of two chem-

unit? The second neutral-
izes,or reverses the process
80. “that the hair regains its
origi rigidity and strength
in‘the’ new shape. - -
*“FINE FOR MOST

n with a special inter-..
oil skin and cosmetics,
said if properly used, home -
perms are fine for anyone
except people with very fine ~
hair or a problem with hair
loss due to medical reasons,

Pregnancy . can weaken
hair, causing it to be more
susceptible to damage, Un-
ger said.

Very fine hair should be
handled carefully .and
permed only by a: profes-
_ sional hair stylist, he said. -

Unger said that perms can
singe any hair or cause it to

i break: if :thessolution is too"!

including home perms, , to
carry specific directions and
warnings if there is danger of
adverse effects caused by

‘improper use of the product.

Patsy Farley, head of mar-
keting for Faberge, said the
perm | should | not be used on
hair di d from p

“l strong or left-on too long. “*

-Good . conditioning . treat-
ment both before and after a
perm is important to keeping
your hair in good shape, says ,
Christopher Beacom, who

has been a hair stylist for 30.

yeara.
But perms affect oe bag

perms of tints; The ‘warning
is in capital letters in the in-
structions. °
‘ She said ‘it is also im-
portant to keep the hair wet
during.the winding process,
again. according to inetrne:
tions.

“Hair should be in good
condition to take a chemical
Farley said,

conditioner on a regular

ferently
condition, length ary te ‘s
said, .

About $10 million worth of

* home perm kits are sold each

year in Canada,

_FIRSTINORIENT *
Polo was first played in the

Ancient Orient; in 1871, two

British " regimental teams

Played in the first recorded

official match.

Typical English pub fare growing trend

ENGLISH PUB FARE

floured hands cover ‘each cee with .
sausage mixtiire,

“I've always smoked corn- .

The trend to authentically reproduced ©
English pubs is growing in leaps and -

bounds across Canada. -

These establishments are fottowing
through with typical English fare and

along with pickled eggs, scotch eggs’ ..
- are one of the most :Popular: items

- being offered;
Don't wait for an evening out to a
these treats, They are nutritious, tasty
and easy to prepare ‘at home.

If you: are ; planning on serving them

as snacks or for the brunch bunch, usse-.

small eggs. For a dinner entree served

with a salad or: vegetables of your

. choice, use large eggs.”

Scotch eggs may be stored up to three

days in the refrigerator and reheated
either ‘in the microwave “oven for.
approximately one minute per egg, or
in a 350° F oven wrapped in foul for 10
minutes.

SCOTCH EGGS

12 hard-cooked ‘exes, peeled
% cup flour’.

2 Ibs. skinless sausage meat °

1 tbsp. water
2-3 cups fine bread crumbs or: seasoned
spalling mix

Roll eged ir in flour. Combine sausage
meat with SBS ‘salt and pepper. With

‘piace: egg wash by combining egg

and water. Dip each sausage-covered
égg in’ wash and roll in crumbs.,:
Refrigerate 10 to 15 minutes to allo’

crumbs to dry. Deep fry in oil (350°F)
until golden * brown. If preferred,

. Scotch eggs may be.cooked in shallow ©

oil or baked in moderate oven (350° F)*
until: sausage meat is thoroughly -

egoked: s :

‘PICKLED EGGS

12 hard-cooked eggs

“1% cups vinegar *

Y, cup water

~ J tsp; salt .
: 2 tsp. pickling spice
Pce] eggs and place in large jar. * 9°’

Place remaining ingredients in sauce-
pan, bring to,a boil, then reduce heat
and simmer for 5, minutes, Pour -
through a strainer over hard-cooked.

_ eggs. Cover andwefrigerate. Let Stand

at least two days before using. a
Acombination ofany of the following
may be substituted for pickling spice:
mustard seed, peppercorns, bay leaves,
ginger root, celery seed, garlic. Use
whole spices, as ground ‘spices’ may
‘discolour eggs. Sugdr to faste may, be:
added if desired. ,

” SUPER-EASY;

"|. PICKLED. EGGS

Drop hard-cocked eggs’ into ‘juice
from sweet pickles or pickled beets.

.Refrigerate at Teast two days before ae

using.

ah tn

ce Ae 90