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GREETING TO THE TOWN OF ELGIN VIA THE LANTERN I am writing to tell you all how much I appreciated your many kindnesses to me this last summer. Wherever I went I felt a feeling of warmth, understanding and sympathy which helped to carry me through my first summer at Chaffeys without my husband - Fraser. After 26 summers on Indian Lake thememories I had as I drove along the familiar "Chaffeys Lock" road were very poignant. Passed the "Butterfly" Gift shop - Bill Franklin's Marina - the beautiful grounds at the Opinicon, on over the "lock" and along the winding country road to our cottage on Indian Lake. I walked on the land we both loved, looked out on the beautiful quiet lake and watched the loons glide gracefully by. A feeling of the "peace that passeth all understanding" came over me. On my (almost daily) trips in to Elgin I was immediately greeted with warmth and welcome. My first stop was the garage with my _ne_w "Toyota". Mr. O'Hearn and staff came to me with enthusiasm and much patience. I did not know how to release the 'hood' or open 'the'vent' for gas! They gave me cheerful assistance with these minor (but necessary) details. In my ignorance of the mechanics of the car I appreciated their help. Many thanks. Next I went into the grocery store â€"‘sadly - the first time. Fraser loved . to shop there he knew everyone and where everything was. Finding my way alone was tedious and slow and sorrowful, at first. Before long all the gathered round giving- me assistance with the cart..which always gets 'stuck' when I am pushing it...finding things for me ..and gathering up parcels I left behind! Mr. Gordanier came out from behind the meat counter to give me a warm handshake. It was a good feeling. I felt I “belonged". Next I went into the Pharmacy where "Mary" helped me to find the things I needed, one of them was "Sam" - who kindly gave me a few driving lessons. His cheerful encouragement gave me confidence and put me "on the road". Thank you Sam! Off I went down the road to Emmons â€" where Ab and his wife and friendly staff gave me attention, figuring out the "Bills" and looking at my Toyota. On my way back I visited my favourite Library - where Marjorie Keates and Diane Haskins "made my day" by finding interesting books for me to read â€" and provided "Kleenex" which at times I needed! Merci! The next visit was to "Frans" to have my hair done. After all the years “Fran" is like an old friend who never "changeth"! Then a short visit with Gerald Dier who offered to take me for a "drive" in my new Toyota! It's a date "girls"? next year Gerald. Into "Guthrie House" to see Alice and meet the friendly and efficient social workers in that beautiful old house. From what I know of social workers... I am sure they will provide a wonderful Service to Elgin and the surrounding area. Alice became a good friend of mine; she helped to steady me in many ways. She has a kind heart, a wonderâ€" ful sense of humour and has acomforting way with people. It is a good feeling to know there are friends to gather round in times of stress and sorrow. Thank you Alice. Finally, I usually ended up at your most attractive and friendly Gift and Flower Shop,"Petals and Presents". The atmosphere is warm and friendly. I visited there many times. It is a cheerful place - one likes to linger there to enjoy the many unusual gifts and flower displays. It is most relaxing to sit in the dining room with lace curtains and hanging plants, beautiful china and place settings and good home-made food. Stay there till I get back! My sincere thanks to all the people in the town of Elgin. I would like to give a 1e_ry special "Thank You" to my good friends and kind neighbours of 2.6 years without them I could never have returned to Chaffeys. Ishall never forget their continued watch over me and their sense of humour and "caring" Don't ever "sell" â€" I need You!! As for people like Bill Franklin, Graham Wright, Howard McCue and Donald Hughson, I could never manage without them.' Bless you all and thanks a million. The following quotation of William Blake's seems appropriate. "I searched for my soul but my soul I could not see â€" I searched for my GOD but my GOD eluded me - I searched for a friend and I found all THREE." â€" MERRY CHRISTMAS" Bettie Macdonald Chaffeys Lock & Montreal )3 Heather McNally Portland-onâ€"the-Rideau BOB CRATCHIT'S ROAST STUFFED GOOSE WITH PORT SAUCE 1 fresh or frozen, thawed goose, 12. to 14 pounds - Coarse salt and freshly ground pepper Prune and Pork Dressing (see recipe) or your favorite stuffing 2. shallots, chopped % cup port or Madeira 3 cups Brown Goose Stock (recipe follows) or chicken stock 2 tablespoons cornstarch 1 tablespoon fresh lemon juice 2, tablespoons unsalted butter Preheat the oven to 425 degrees. Remove any loose fat from the goose. Rinse inside and out with cold running ' a tradition of cutting am 1990 NORTH LEEDS LANTERN 3 As a child, a highlight to me every Christmas was going to the woods with my family to cut down and pull out our Christmas tree. What a delightful time we had selecting our tree and taking it home. When we lived in Wallaceburg 8: Woodstock we could do the same with our own children. They also looked forward to the big day of "getting the tree". Upon returning to Eastern Ontario in 1971, I was amazed to find most people going to a parking lot and purchasing a tree that had been cut several weeks earlier. When I mentioned my idea of children being involved in selecting, cutting and pulling a tree from the woods, it was enthusiastically received. With this as inspiration, we purchased some abandoned farm land near Athens and proceeded to plant 8,000 Scotch Pine for a "cut-yourown" family operation. Very quickly I learned about the work involved in planting, pruning, drought and flood. Little did I realize that the insects seem to work 24 hoursaday. However, in spite of all these troubles, the first families were welcomed in 1978 and more and more arrive each year. While it will probably never result in any profit, each year it is a delight to see the family coming to a bush with saw or axe and cutting down a tree. As they gather round the bonfire to roast marshmallows, I hear their stories of how they are going to decorate "their" tree. Christmas to me will be providing families the opportunity to maintain their very own Christmas tree. W. Hamblen water and pat dry. Season liberally inside and out with coarse salt and pepper. Prick all over (I use a couple of hat pins), especially in the fatty parts. Stuff loosely. The bird will hold 6 to 7 cups of stuffing; bake the remainder separately as directed. Sew up the cavity and tie the legs together. Put the goose in a large roasting pan and roast for 30 minutes. Remove any accumulated fat with a bulb baster, prick the goose again and baste with hot water. Reduce the oven temperature to 350 degrees and roast for about 3 hours longer, or until the skin is crisp and the meat is tender. Baste every 2.0 minutes or so with enough hot water to keep the fat in the roasting pan from burning and remove the accumulated fat from the roasting pan with a bulb baster as necessary to avoid smoking. Transfer the goose to a carving board and cover loosely with foil to keep warm. Pour out all but 1 tablespoon fat from the roasting pan. Add the shallots and set over moderate hgat. Saute for 1 minute, TREE CARE TIPS FOR CHRISTMAS TIME A natural Christmas tree is one of the most cherished symbols of Christmas time - and should be treated accordingly. Like any floral or plant arrangement for a special occasion, a tree needs simple yet essential care to promote longevity. From the Christmas Tree Growers' Association of Canada, then, comes some timely advice to help you get this year's tree through the entire Christmas season: First, buy the freshest tree possible. The most popular species available in Ontario are Scots pine, spruce and balsam fir. Whatever your preference, pick a tree with strong green colour and a noticeable fragrance. To ensure freshness, lift the tree a few inches off the ground, then bang it down on the stump end. Outside needles shouldn't fall off in great quantity although the inside ones shed naturally each year. Store the tree in a sheltered but unheated area until ready to use. Before set-up, cut an inch off the butt end to open the tree stem and allow water intake. Water is the secret to a longâ€"lasting tree, so use a tree stand that holds a generous supply of water and top it up daily. Keep the tree away from all sources of heat and drying. For safety's sake, ensure all electric lights and connections are in good condition and turn off lights at bedtime and when going out. Never use combustible decorations or lighted candles. It may sadden you to do so but remove the tree after 15â€"20 days. By then, even the freshest tree will begin to dry indoors. or until softened. Pour in the port and bring to a boil, scraping up all the flavorful brown bits from the bottom and sides of the pan. Boil for 1 minute. Add 2% cups of the stock and return to a boil. Pour the sauce into asaucepan. Dissolve the cornstarch in the remaining ‘/2 cup stock; stir into the sauce. Bring to a boil, stirring, until thickened and smooth. Add the lemon juice and whisk in the butter. Season with salt and pepper to taste. Brown Goose Stock: Render about 2 tablespoons of the goose fat in a heavy medium saucepan. Add the cutâ€"up goose neck, giblets and wing tips, and a sliced onion and carrot. Saute over moderately high heat until deeply browned. Add 6 cups water, 2 bruised garlic cloves and a bay leaf, several sprigs of parsley, ‘A teaspoon thyme, 8 peppercorns and 8 to 12 mushroom stems if you have them. Reduce the heat to low and simmer, skimming occasionally, for 1% to 2 hours; strain. Measure the stock and, if necessary, boil down to 3 cups. Makes 10 to 12 servings.