Fergus, Ontario


Welcome to Fergus, a historic town in Ontario Canada. Formerly known as "Little Falls", it is now part of the Township of Centre Wellington, along with Elora and Belwood.

Following an ancient native path upstream from Elora, Adam Fergusson and James Webster first laid eyes on "Little Falls", the future site of Fergus in 1833. Excited by the prospect of fertile farmland, and not only one mill site, but two along that stretch of the Grand River, their decision was made. They purchased 7400 acres and the little Scottish hamlet was born.

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Swallowed by a Whale

A little girl was talking to her teacher about whales. The teacher said it was physically impossible for a whale to swallow a human because even though it was a very large mammal its throat was very small. The little girl stated that Jonah was swallowed by a whale. Irritated, the teacher reiterated that a whale could not swallow a human;keep laughing it was physically impossible. The little girl said, "When I get to heaven I will ask Jonah". The teacher asked, "What if Jonah went to hell?" The little girl replied, "Then you ask him".

Rhubarb Muffins
2 1/2 c
1 tsp
1 tsp

1/2 tsp
1 1/4 c
1/2 c
1
1 tsp
1 c
1 1/2 c
1/2 c

1 tbsp
1/3 c
1 tsp
flour
baking soda
baking powder
salt
brown sugar
vegetable oil
egg
vanilla extract
buttermilk
diced rhubarb
chopped walnuts
melted butter
white sugar
ground cinnamon Keep Cooking

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.