HIGH BUSH CRANBERRY A MOOSEBERRY thickets. green & the flowers are white. side; they are best made into y juice or jelly. ROSE HIPS times a deep, dark rose. much Vitamin C as one orange. or dried or they can be eaten the winter. Pumphouse. Id Berries SQUASHBERRY The bushes are 1-4 feet high ¥ & grow in moist, shaded woods & The leaves are olive- The berries when ripe, are light red with a large stone in- & half low bush cranberries or The wild rose grows on prick. ly bushes 2 to 5 feet high. The flowers are a delicate pink, some 3 or 4 rose hips contain as They'll keep well in the freezer right off the bushes all during CRANBERRY JELLY 1. Put berries in pan with enough water so that you just see it q% through the fruit, or about l part water to 2 part berries. Simmer until soft enough to mash: and strain. The first dripping makes a clear jelly; the second dripping is put through a sieve and made into jam. 2. For each cup of juice add 1/4 cup sugar (the sugar should be warmed in the oven before- hand) Boil mixture until it forms 1 large drop or sheet on the spoon 8-30 minutes. CRANBERRY JUICE 6 cups cranberries 1 teaspoon lemon juice Simmer cranberries in enough} water to cover, until the skins pop open. Stain juice; stir in lemon juice, & sweeten to taste. } ROSE HIP PUREE 1 1b rose hips (or half rose hipsf half cooking apples, cut up). 3 cups water. 1. Cut open rose hips, and sim- mer in water for about 30 min. ¥ or until soft the low-bush cranberries, if used, can be added the last 15 minutes. 2. Press berries through a sieve sweeten puree to taste & stir in a little lemon juice, it will help to preserve vitamin C as well as to add tartness. ROSE HIP JAM 4 lbs. rosehip puree Brown sugar to taste Juice of 2 lemons Combine ingredients and put over low heat, boil down to a thick consistency. Pour into jars and seal or keep in refrig- erator. FRESH ROSE HIPS Remove seeds and fluff from center of rose hips: cut in hal- ves & combine with an assortment ° of fresh fruits: sliced bananas, grapes, strawberries and oranges will give you a good basis for a compote. Squeeze some orange juice over the fruit to moisten & stir in a little honey if the fruit isn't sweet enough. - To the littered aisles in the Food Store. - To the parents who let their children play around the - To the person who shot a lamb in the Mine Valley. - To the people who catch over their limit when fishing. - To the person responsible for the new pricing of pro- duce in the store. ; ANYONE WHO COLLECTS POSTAGE STAMPS OR IS INTERESTED IN STARTING A COLLECTION IS WELCOME TO ATTEND A MEETING IN THE LIONS ROOM ON SEPTEMBER 11 AT 7:30.P.M, THE OBJECT OF THIS CLUB IS TO PROVIDE INFORMATION ON -COL- LECTING AND A MEANS TO EXCHANGE STAMPS. WORLD-WIDE STAMP CATALOGUES WILL BE AVAIL- ABLE FOR USE, AND CONTACTS WITH SEVERAL _-STAYP DEALERS ARE OPEN FOR THOSE WHO WISH 10 PURCHASE FURTHER STAMPS AND MATERIALS. FOR ADDITIONAL INFORMATION CONTACT JON JOHNSON - 778-7404, FREIGHT Now Comes From Vancouver As of the lst of September 1975 LaSalle Transport will no longer be hauling freight into Cassiar. Private freight will come to Watson Lake via LaSalle Transport and then be delivered to Cassiar via S & J Transportation. Most of Cassiar Asbestos freight in- cluding groceries, fresh produce, meat, etc. will all come from Vancouver via the Hi Ball Freight Co. The refrigerated truck will arrive each Monday and with Cassiar expeditors in Vancouver, the produce should be the best available. This will change some shopping habits of the local residents but as there will be plenty for all, you can avoid the rush time by shopping as you normally do. With your co-operation there should be no rush time. eee. Geer. Geer. @ee-. roves eens. 610 CARMACKS STREET = NONDAY, WEDNESDAY, FRIDAY EVENINGS AFTER 8:00 P.M. PHONE: 778-7311 Welcome to Dr. & Mrs. N. Merkeley. Dr. Merkeley enjoys our outdoor surroundings and we hope he is a successful "hunter". Welcome to Toni White from Vancouver who is working with us for a couple of months and we hope you have an enjoyable stay Toni.