Page 16 March 1982 Cassiar Courier Stuf} 2 Ouch from Dease ‘Lake Shane Blackburn looked like a little gentleman today wearing a shirt and tie. DOWNHILL SKIING The Grades 4 5, 6-& 7 class enjoyed a nice afternoon Wednesday and went skiing up to the first hill on the Goldpan Trail. There was quite a pile up at the bottom after the first run down. CHANNELS Channel 1’s no fun, Channel 2s just news, Channel 3‘s hard’ to see. Channel 4 is just a bore, Channel 5 is all jive. Channel 6 needs to be fixed. Channel 7 and Channel 8 - Just old movies, not so great. Channel 9's a waste of time. Channel 10 is off, my child. Wouldn't you like to TALK awhile? Reading Test. Way to go, Nicki! SPELLING SUPER STARS - GRADE 5,6 &7 Robbie Linda Candice Rebecca Nice going, Kids! by Shel Silverstein Nicole Constantineau got 100% on her Level 2, Unit 3 SF 2e3.003 308: School MATH PUZZLES A special treat is on its way to Brian Barker for figuring out one of the last Math puzzles, THIS WEEKS Join all the dots with 4 straight lines without lifting pencil ies Mr. Devine couldn't get his shoes on the other morning. Something was in the toes of his running shoes. f SMOKE THE TAR THAT SATISFIES 5 si Tobacco is.a balanced blend of fine aromas that can start your heart pounding an extra 15 to 25 beats a minute, raise your blood pressure 10 to 20 points, corrode delicate membranes, clog your lungs, choke the airways, rot the air sacks, and set a variety af acids free to ravage your body at will. Let's face it. Smoking is personal pollution. That is the long and short of it. But smoking also pollutes the people who do not smoke. Fhat is the unfairness of it. What are the facts about smoking? The fact is that few of us are really interested in facts. We are more inclined to accept only information that supports our personal desires or the things that we believe to be true. Sadly, what is true, and what we believe to be true are often separated by acountry kilometer. But it is an established fact that smoking is a hazard to a person's. health - and this fact is accepted by health authorities throughout the world. SMOKER’S SMOKE A HAZARD ft is also an established fact that a smoker's smoke is a haz- ard to the health of a person who does not smoke. In short, we mow Knew that you don’t have to smoke to suffer the conse- quences of smoking. Just being around smokers can be a threat to: your health and well being. in Canada, cigarette manufacturers are required by law to print the following warning on packages of cigarettes: THE BEPARTMENT OF NATIONAL HEALTH AND WELFARE ADVISES THAT DANGER TO HEALTH INCREASES WITH AMOUNT SMOKED. A similar warning is required on cigarette packages sold in the United Kingdom and the United States. We all know that cigarettes themselves aren’t dangerous. They only become a threat after you light one - and it starts giving off its smoke. Dr. R.T.Abboud, a Vancouver specialist in respiratory diseases, tells us about cigarette smoke and its coun- try fresh flavour. ie G) Scowls To people who park their cars on the sidewalk. Why - should a mother with small. children have to walk in the middle of the street and exhaust fumes? in: order to avoid wing mirrors Fo people who park right in front of the ramp at the store. Ta people who smoke in the grocery store and in the line up at the bank. Apart from the fact that it is unhygenic it is not pteasant for those majority non-smokers. ‘‘Tobacco smoke is a noxious and complex air pollutant, containing more than 1000 chemicals. Harmful gases in tobacco smoke include carbon monoxide, as well as oxides of nitrogen - and hydrocyanic acid which are all present at levels hundreds of times more than the limits allowed in industry.” “‘Tar condensing from tobacco smoke,” he continues, “‘con- tains substances which damage the lungs and bronchial tubes as ~ well as powerful cancer causing chemicals such as benzopyrene. So far he has said nothing that could recommend tobacco as a health food. And it gets worse. ““The average cigarette,” he states, “contains about one mil- ligram of nicotine which is a very poisonous substance, a dose of seventy milligrams being lethal to man. Because of the various harmful substances in tobacco smoke, most of which are absorb- ed by the body, smoking has a detrimental effect on health.” LIFE SPAN REDUCED Statistics bear this out. People who smoke cigarettes have a death rate of between 50 and 100 percent higher than non-smokers of the same age. From years of observation it is clear that a person who smokes two packs of cigarettes a day can expect to shuffle off this plan- et about eight years before his non-smoking neighbour. Life’s end seems a long way off when you are young, but those eight extra years can look mighty good to a person approaching the biblical three score years and ten. !t has been established that the incidence of heart disease is two or three times higher in smokers than non-smokers. This is due to the adverse effect of nicotine and carbon monoxide on the heart and blood vessels. We are told that nicotine speeds up the heart, constricts blood vessels and increases blood pressure. Carbon monoxide, a poisonous gas, is present in cigarette smoke hundreds of times the level accepted as safe in industry. What about cancer and cigarettes. The smoke that satisfies contains powerful cancer causing chemicals. It should not be a surprise when we learn that lung cancer occurs about 15 times more commonly in smokers than non-smokers. And the most common type of lung cancer occurs EXCLUSIVELY in smokers. Indeed, some 60,000 of the 75,000 annual deaths from lung cancer in Canada and the United States are caused by cigarettes. Now that women are smoking much more than they did cancer of the lung among female smokers is on the rise. Cancer - causing agents in cigarettes also lead to cancer of the mouth, larynx and esophagus. These, incidently, occur among smokers at five times the rate of non-smokers. And this is not all. Smoking leads to chronic bronchitis and emphysema - that latter described by a doctor as a disease where ““... YOu start gasping, and you may gasp for 15 years.” The damaging effect of tobacco smoke paralyzes the tiny hair-like structures inside the bronchial tubes which sweep mucus and dirt out of the lungs. A breakdown in this important action leads to chest infection and the destruction of /ung tissue. THE INNOCENT IMPALED No matter how you look at it smoking does not present a happy picture, Even the innocent are eventually impaled on the smoker's skewer. Poisonous materials in cigarette smoke are carried by the mother’s blood to the fetus. As a result, smoking mothers suffer more miscarriages and still births than non-snok- ing mothers, and their babies average six ounces less in weight. A recent study demonstrates that children of smoking par- ents have twice the respiratory problems as children of non- smoking parents. Dr.. Abboud says, “‘Non-snokers have a right to breathe clean air free from harmful or irritating tobacco smoke; their right to breathe clean air should take precedence over the so- called right of a smoker to pollute the air in public places.” !f you are thinking of quitting - consider this: The adverse effects of smoking can be reversed, Carbon monoxide disappears from the blood a few hours after you have stopped smoking. That is a first plus for you. Tests show improved bronchitis conditions several months after kicking the habit. The risk of developing coronary heart disease becomes equal to that of non-smokers after three years, and the excess risk of lung cancer disappears 10 years atter tak- ing your last drag. THE FACE IN THE MIRROR A final note on which to ponder: Scott McDonald, editor of YOUR HEALTH, said in an editorial, “Cigarette smoking hasn’t been around all that long, but in its short history it has gone through several changes in public image, the most recent being general disapproval, even in those who are addicted to the habit but are unable to stop.” Well, we have lightly touched on the wonders of smoking cigarettes. It is a good thing to ponder on. If you don’t smoke try urging those who do to stop. !f you do smoke try lighting up your next one in front of the bathroom mirror. Take careful note of what you do, Drag in, inhale, then slowly blow out the grey-blue smoke, and when you have done that - watch- and do it again and again and again until it is all gone. Then think about what you look like if you puff away on that pure white flavourful cigarette that slides so easily from the flip-top box. Cassiar Courier March 1982 Page 17 Dining By Candlelight seed | was recently asked to prepare a menu for the Cassiar Curl- ing Club Bonspiel — the theme of which was to be ‘Good Old English Cookery’. Drawing on the memories of my Mancunian upbringing, | was able to put together this menu which typifies the best of Lan- ; castrian fare. Tudor Crown Roast Pork—we never tired of this offering Just the treat after a Saturday morning swim in Harperhay Baths or after another successful Derby Day at Maine Road. ~ Game Pie Anne Boleyn — this succulent morsel made its ap- pearance yearly- at the Easter Faire at Daisy Nook. So highly thought of was this dish, folks would seek it out from as far abroad as Bury and Rochdale. i Baron of spring Lamb Men of Sherwood — when Richard Coeur de Lion returned from the Holy Land, bringing with him peace to our green and fertile land, Robin was forced to /ay off all his men, having no further cause to pillage and loot. The redun- dant stalwarts travelled northwards in search of good honest work, In later years their dependents finally won the security and respectability they sought, working in the cotton mills around Werneth and Royton. In their honor this dish is traditionally pre- pared during Oldham Wakes Week, Whole Kings Salmon Windsor Green — this was always a great favorite with the miners of Bradford Pit on Greymare Lane, reg- ularly served on Friday nights. It constituted an excellent base be- fore going out for half a dozen pints of Boddy’s Bitter and then on to play the dogs at Belle- Vue. Yes, and last, but not least, at Whitweek we marched on our separate days, Taking repast at half time in Joe Lyons Tea House LONDON PRESTWICK FRANKURT DUSSELDORF LONDON MANCHESTER PRESTWICK FRANKFURT DUSSELDORF CP AIR 036 -7455 in Albert Square, we could think of nov/t better than Spit Roast- éd Chicken Friar Tuck, before answering to the swirl of the Black Bear as Malachy’s and McSweenys pipes led us proudly across Piccadilly and on to their home in sunny Lollyhurst. TUDOR CROWN ROAST PORK Have your butcher take the chine bone of a rack of pork and remove the first two pounds of the shoulder end. The remaining rack should be rolled and tied rib side out to form the shape of a crown. Place this on a roasting tray. Fill the centre with a mixture ‘of % /b pork sausage meat, % Ib. ground veal, % Ib. whole _ chestnuts, a pinch of sage, 2 thsps. of parsley, salt and pepper, and and 2 shots of Calvados. Press the filling down and sprinkle the top with a mixture of white breadcrumbs, garlic and parsley. Cov- er the top with tin foil and bake in a moderate oven for 2% hours removing the tin foil for the last 20 minutes. BARON OF SPRING LAMB MEN OF SHERWOOD Have your butcher prepare a whole spring lamb, removing the shoulder portion with a saw, if you are stuck for space. Season the carcass inside and out and brush with a mixture of Dijon Mustard, garlic, mint and rosemary. Roast in a moderate oven 25 minutes to the pound. Ideally, this dish should be roasted over a char- coal pit in which case the shoulder need not be removed. It is garnished with chicken livers, oysters and chipolata sausages, all wrapped in bacon. This dish goes very well with a tankard of hot Calona Dry Red Wine, to which a shot of Stones ginger wine has been added, GAME PIE ANNE BOLEYN /n a large pie dish place one pheasant cut in eight, four pigeons cut in half, 2 rabbits cut in eights. Cover liberally with _ CP HOLIDAYS CHARTERS TO _ BRITAIN AND GERMANY _ 1982 EDMONTON DEPARTURES RETURN FARES FROM $412 $394 $434 VANCOUVER DEPARTURES RETURN FARES FROM $438 $476 DEPARTURE DATES AVAILABLE FROM CP OR YOUR TRAVEL AGENT 7 MARVEL TRAVEL chopped wild mushrooms. Add 4 oz. chopped smoked ham, a bay leaf, a pinch of thyme, and 3.oz. finely chopped onions. Add to this two shots of madiera wine and 2 cups dry red wine. Place in @ fridge to marinate for two hours. Remove the meat from the marinade and saute gently in a little butter, sprinkling with a lit tle flour. Return to the marinade, add 4 cups of heated game sauce slightly thickened. Mix all the contents well and place a crust of puff pastry on top of the dish, piercing with a knife so that the steam can escape. Bake in a moderate oven for 45 minutes. The bouquet escaping from this dish when it is served is so aromatic it is easy to see why people lose their heads over it. WHOLE KINGS SALMON WINDSOR GREEN Take the backbone out of a whole fresh salmon. Remove the skin, leaving head and tail intact. Season salmon inside and out. Fill the back cavity with a puree of king crab and raw scallops seasoned with salt and pepper. Add to this a few green pepper- corns, 4% cup of dry vermouth and four egg whites. Wrap the sal- mon in fresh spinach leaves which have been dropped in scalding water and refreshed, leaving head and tail visible. Poach in a fish court bouillon. Bring slowly to the boil and poach for 30 min- utes. Serve with a hollandaise sauce, seasoned with coriander. SPIT ROASTED CHICKEN FRIAR TUCK Season the chicken with salt and pepper. Mix % cup of orange juice, % cup of port, 2 tbsps. of honey and 4 slices of _shredded ginger. Place bird in the mixture to marinade for. two hours, turning every half hour. Roast the bird for 1 hour, basting frequently with the marinade. Can also be cooked in a conven- - tional oven. LONGSTAYS RETURN Non available $640 $688 LONGSTAYS RETURN $681 $730 1718-7220