Heppner gazette-times. (Heppner, Or.) 1925-current, February 25, 1943, Page 2, Image 2

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    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.