Image provided by: Morrow County Museum; Heppner, OR
About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (Feb. 25, 1943)
2 Heppner Gazette Times, February 25, 1943 HERE ON FURLOUGH Pvt. Woodrow Tucker, accom panied by M: Tucker, is visiting a few days at the home of his bro ther Homer Tucker in Heppner. Pvt. Tucke: b .,. nJ.it:g a 15-day furlou -v ' ' "r H at tut- iiouiij w iiid parents, Mr. and Mrs. W. B. 7v, : .,. i id tie is in the mechanical division of the air corps and is stationed at Vic torville, Ca1!. FORMER TEACHERS VISIT Mr. and Mrs. "Witmore McDonald were visitors in the county the fore part of the week. Mr. McDon ald has just been honorably dis charged from the army under the over-age ruling and will take up employment in the Kaiser ship yards in Portland. He taught in the Lexington high school last year and Mrs. McDonald taught in the pri mary department. McDonald was in training in a camp in Alabama and states he did not like that part of the south and was very glad to get back to the Pacific coast. IN TOWN SATURDAY Mr. and Mrs. Sam Turner were shopping in town Saturday, their first trip off the ranch in three weeks. They were unable to come over the hill to Hinton creek and drove down Sand Hollow to the Lexington - Hermiston highway, thence to town. LEAVE FOR PORTLAND Mr. and Mrs. Mark Merrill left Tuesday, for Portland where they will make their home. Both have secured employment in the shipyards. MAKE WEEK-END TRIP Mr. and Mrs. Harry Nelson spent the week-end in Portland and vi cinity, visiting Mr. Nelson's mo ther and looking after business matters. They, returned to Heppner Monday. . MAKES BUSINESS TRIP Frank W. Turner made, a busi ness trip over into Washington Friay. His destination was a "mil itary secret' but he did state it is surprising how far one can drive in a day at the rate of 35 miles per hour. DRIVE TO PENDLETON Lee Howell drove to Pendleton Tuesday taking his daughter,, Mra Dorothy Huitt, over for medical attention. Untied State ol America OSUce ol Price Administration OFFICIAL TABLE OF POINT VALUES FOR PROCESSED FO OPS No. 1 Effective March 1, 1943 Pursuant to Ration Order Vumf.or 13 ,-ww- t". j iit I A urn . Owr On Onr ' Ottr Otvr Over Ovtr Ow Onr Onr Over fi WflflfftPnT? I DYEK t 0 4 U w 14 1-2-I-6. 1i1U 2 J 2i-4. 28tt2ib.12. 3 34. UB. 3it-12. PBS AJ J V A III l I IMn liniHC In Ha Has) sso.l M Unseat IndiMmt WMIn) loduSlnt IikIw u lucludim liKliMllRg Including Indudtaf Indodlnc Jinj Including .IP; 1liff 4 7 10 " 14 1-2-US-1-Htt. 2fc 2 U 2 8. 2t12. 3 3-4. 3 8. 3.12. 4& fl L" FK3TS AKO FRUIT JUICES I I lfF I ! '"T ' Casal tad Bottled Oncte Scisd Frists) j I i J APPLES (hcfcdht Cnbappta) 1 3 5 6 8 10 13 " IS 17 19 21 23 25 i 27 1 29 1 3lh C UntUWt 1 3 5 6 8 I 10 131 IS 17 19 21 23 25 X 21 ;23 31 fe I APIHCOTS . ; 2 5 7 10 13116 I 20 I 24 28 31 34 37 41 7" 44 ' 47 50 IT KBB.ES-tflwrbftt ; 1 4 618 11714 " 17 21 23 j 26 29 32 34"! 37"l40 43 1 1, CHERRIES, red tour pitted 1 4 6 18 11 I 14 17 21 23 I 26 29 I 32 34 I 37 1 40 I 43 I 1 CHERRIES. tttw 1 4 6 8 11 14 17 21 23 6 29 32 34 37 ' 43 43 CRANBERRIES md SAUCE 1 4 6 8 11 14 17 21 23 26 29 32 34 37 40 1 431 1' FRUITS FOR SALAD and FRUIT COCKTAIL 1 4 "6 8 11 ' 14 17 1 21 23 26 29 j 32 34 1 37 j 40 43 1 V GRAPEFRUIT ; t 3 I S I 6 8 " 10 13 15 17 I 19 I 21 23 25 j 27 "t 29 I 31 I f GRAPEFRUIT JUICE 1 " 3 S 6 8 10 13 15 17 19 21 I 23 25 j" 27" j '29 "j 31 j GRAPE JUICE 1 3 S 6 8 10 13 15 17 19 21 j 23 25 27 I 20 ' L ' PEACHES 1 4j 6 18 11 14 17 j 21 j 23 23"""" 29" 1" 32 34 I 37 "i 40 43 1; PEARS 114 1-6 8 11 14 17 I 2 1 23 I 26 29 j 32 34 I 37 j0 43 1 ii. " PINEAPPLE .2 S 7 10 13 16 20 24 23 31 34j37 41 44 47" " 50 tZ " PINEAPPLE JUICE L. iL 6 8 11 14 17 21 23" 1 25 V 29 32 " 34 37 40 43 j 11 " All other canned and bottled fruits, fruit juices, and combinations i ' 3 5 6 8 101 13115 17 T 19 j 21 j 23 25 127 ", 29 31 I H " Frozen 1 i I LLCZ I CHERRIES 2 5 1 7 10 " 13 16 20 I 24 28 31 I 34 I 37 41 44 47 I 50 JJ ' PEACHES 2 5".17 10 13 16 20 24 28 31 34 37 41 44 ' 47 53 " T STRAWBERRIES 2 5 7 10 13 16 20 2A 23 31 34 37 41 44 47 SO"! 1 BERRIES. Other 2 5 7 10 13 16 20 24 28 31 34 37 41 44 47 50 fl All other frozen fruits' T2T5 7 10 13 16 20 24 28 31 34 j 37 41- 44 47 ! 50 j' 1 Dried and Dehydrated I ' . 1 j , 1 PRUNES 3 L L1 5 20 25 31 8 43 48 53 58 63 68 73 7S jft RAISINS 3 8 1 11 15 20 25 31 38 43 43 53 58 63 68 73 78 20 All others ; 1 3 5 j 6 8 I 10 I 13 I 15 17 19 21 I 23 25 1 27 29 31 8 Mr f O - (at 0ar Ov.r Over Onr Ovw Ow Onr Ovr Ow Ovw Over Onr VEGETABLES AND VEGETABLE JUICES A 0 4 7 10-. 14. 1k.2-K6n.1ik.il.. 2m 2m. 4oi. 2ih. 8oz. 2(o.12 3m. 3-4. 380:. 3ib.12.. per nil IWkiral I.iiim ln.v !bH IMiudlna IfluKInc Including IrxJudlnj Includlni Indudlnc Includinf Including Inclinllni Including Including Including Including' IB - 4- t 7. 10 14 1n.2ct. R 6 . lin. 11 o.. 2 ib. 2m.4oi. 2m. 8oij2i-12i. 3 id. 34z. 3in. 8. 3m. 12o4 4"- iB Canned and Bottled j 1 "' ' 1 ! . ASPARAGUS 1 6 I 8 11 1,14 I 17 I 21 23 I 26 29 I 32 I 34 I 37 I 40 j 43 I ll" BEANS, FRESH LIMA 2 S 7 To 13 16 20 24 28 31 34 37 41 44 47 50 1 13 BEANS, GREEN and WAX l 4 6 8 11 14 17 21 23 1 26 1 29 1 32 34 37 140 j 43 fl 1 ' BEANS, all canned and bottled dry varieties Including Baked Beans, j Soaked Dry Beans, Pork and Beans, Kidney Beans, and Lentils 1 3 5 6 8 10 13 ! 15 17 I 19 I 21 1 23 25 27 29 31 I 8 BEETS (including pickled) 1 3 5 6 8 10 13 15 17 1 9 2 1 23 25 27 29 31 I S CARROTS 1 4 6 8 11 14 17 I 21 23 1 26 29 32 34 I 37 40 I 43 11 CORN 1 4 6 8 1 1 14 17 21 23 26 29 32 34 " 37 I 40 43 ll PEAS 2 5 7 110 13 I 16 20 24 28 31 34 37 41 44 I 47 50 1 13 SAUERKRAUT 1 2 23 4 5 , 6 8 9 I 10 ! 11 12 13 14 I 15 16 4""' SPINACH 1 4 6 8 11 14 17 21 23 26 I 29 32 34 I 37 40 : 3lll, TOMATOES 2 5 7 10 13 16 20 24 28 31 34 37 41 44 47 50 13 TOMATO CATSUP and CHILI SAUCE 1 4 6 8 11 14 17 21 23 26 H29 32 34 37 40 43 fl 11 TOMATO JUICE' ' 14 6 8 11 14 17 21 23 26 29 32 34 37 40 43 11 TOMATO PRODUCTS, all others 2 . 5 7 10 13 16 20 24 28 31 34 37 41 44 47 50 13 1 ; -H. t All other canned and bottled vegetables, vegetable Juices, 1 ' and combinations i 4 6 8 11 14 17 21 23 26 29 I 32 34 1 37 1 40 43 flu Frozen I I - ' I i ASPARAGUS 2 5 7 10 13 16 20 2L 28 31 34 37 41 44 47 SO 13 ' BEANS, LIMA 2 5 7 10 13 16 20 24 J28j31 34 37 41 44 47 50 fl3 BEANS, GREEN and WAX 2 5 7 J0 1 3 1 6 20 24 28 31 34 37 41 44 47 50 ff!3 BROCCOLI ; 2 5 7 I 10 13 1 16 20 24 28 j 31 134 37 41 I 44 47 50 j 13 CORN 2 5 7 10 13 16 20 I 24 28 31 I 34 37 41 I 44 47 50 13 PEAS 2 5 7 10 13 16 20 24 23 31 34 37 41 44 47 50 13 SPINACH 2 5 7 10 13 16 20 24 28 31 34 37 41 44 47 50 1 13 All other frozen vegetables 1 3 5 6 8 10 13 15 17 19 21 23 5 1 27 29 31 8 ' OTHER PROCESSED FOODS ZZZf I l-.n..ZEZZ I j SOUPS, CANNED AND BOTTLED all types and varieties . 1 3 5 6 8 1 10 1 13 1 15 17 19 21 j 23 25 27 j 29 1 31 I 8 BABY FOODS, Canned I bottled, all types and varieties except milk and cereals 4 ounces including 5'2 ounces 1 Point Over 5'a ouices including 9 ounces 2 Points THE FOLLOWING ITEMS ARE NOT INCLUDED! Candied Fruits. Jams Jelliea. Potato Salad Chili con Came Olivea. Preaervea. Fruit Cakes. Pickles. Relishes. Fruit Puddings. Frozen Fruits in containers over 10 pounds. Frozen Vegetables in containera over 10 pounds. Fruit Juices in containers over one (ration. Meat Stews containing some Vegetables. Paste Product such as Spaghetti, Macaroni. Noodles, whether or not they are packed with added Vegetable Sauces. Vegetable Juices in containers over one gallon. By-products of fruits or vegetables sveh as soya bean oil, soya bean milk, fruit and vegetable dyes, and similar products. INSTRUCTIONS. To find the Point Value of an Items . 1. Find out the net weight of the contente (from the label, if any). 2. In the line across the top of the chart, showing the'weight In ounces and pounds, find the column In which this weight belongs. 3. Find the item in the listing of items In the column to the left. 4. The POINT VALUE of the item appears on the same line aa tha item and in the column listing the correct weight AH Point Values must be determined by weights If no weight is marked en the Item, the Item must be weighed. In finding the Point Value of a container where contents are given In rVnt'a' ounces, consider the fluid ounce to be the same as th avoirdupoia wight ounct. One pint is one pound one quart Is two pounds. Thin Chart Muat Be Displayed in a Prominent Place The Point Value of any Item weigl-lng over four (4) pounds shall be arrived at by multiplying the number of pounds of that item by the Point Value per pound of that item as given in tha "Per Pound" column. Fractions of a pound should he figured In quarter-pounds. Fractions of a quarter-pound should be figured to the next higher quarter-pound. Thus, an Item weigh ing 4 pounds9 ounces wnuld be considered as weighing 4 pounds 12 ounces for the purposed getting the Point VaIui of the Item.