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Newspaper
Clare Sentinel
Location
Clare, Michigan, United States of America
Date
Nov 10, 1971
Page
14
Clare Brown explains Nicolas Appert’s early canning discovery and its military roots. He used heat in sealed glass jars, paving the way for modern canning that preserves nutrition and enables year round foods.
Phyllis Ann McDonald 34 of 412 Pinecrest Clare died November 4 at Clare Osteopathic Hospital after a three week illness. She was born May 21 1937 in Clare daughter of Otis and Geneva McPhail. She married Louis James McDonald May 22 1954 and was lifelong Clare resident. Survived by husband Louis daughter Marie Lucille parents and three brothers Frank Albert Otis Jr and three sisters. Funeral Monday November 8 at St Cecilia Church with burial Vernon Township Cemetery. Prayer service Sunday night at Stephenson Doherty Funeral Home.
The Carborundum Company of Niagara Falls announces large scale virus removal from water using a filtration method developed by Baylor College of Medicine scientists Professors Joseph Melnick and Craig Wallis. The process promises virus free drinking water and could advance understanding of virus caused diseases while noting chlorine's bacteria focus and limited virus effectiveness.
The Lamb and Ion Auction, backed by six county extension offices and Michigan State University, will be held at the Clare Livestock Auction on Saturday. About 1 000 head of lambs and ewes from Gladwin Isabella Osceola Mecosta Missaukee and Clare Counties will be sorted for feeder or slaughter pens. Stock will be received 8 00 a m to 1 00 p m with sale starting at 1 00 p m Graydon Blank and several extension directors will oversee the sale promising a strong bidding market and good replacement ewes for farm flocks.
Marilyn Mook of Michigan State University explains that buying beef by the side involves trade offs in storage space cuts quality and cost. A side yields 25 percent waste 25 percent ground meat 25 percent steaks and 25 percent roasts with 10 cents per pound cutting wrapping and freezing. USDA Choice offers marbling for tender roasts and steaks while USDA Good has less fat flavor and tenderness.
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