Software Tips & Tricks Inserting Accents

By Laura Noble

Last month’s article, Inserting Special Characters & Symbols, included codes for inserting special characters such as ¢, £, and ÷ into most Windows based products. As promised, this month I have included the codes for inserting accents into Word, Excel, WordPerfect, email packages, Publisher, and more.

1. Place cursor where you want the character to be inserted.
   
   
2. Verify NUMLOCK is turned on.
   
   
3. Hold down the ALT key and using the numeric keypad, type the character code that matches the symbol you want to insert.

Code	Character	Code	Character	Code	Character
0138	Š	0209	Ñ	0234	ê
0154	š	0210	Ò	0235	ë
0156	œ	0211	Ó	0236	ì
0159	Ÿ	0212	Ô	0237	í
0181	µ	0213	Õ	0238	î
0192	À	0214	Ö	0239	ï
0193	Á	0217	Ù	0240	ð
0194	Â	0218	Ú	0241	ñ
0195	Ã	0219	Û	0242	ò
0196	Ä	0220	Ü	0243	ó
0197	Å	0221	Ý	0244	ô
0198	Æ	0224	à	0245	õ
0199	Ç	0225	á	0246	ö
0200	È	0226	â	0249	ù
0201	É	0227	ã	0250	ú
0202	Ê	0228	ä	0251	û
0203	Ë	0229	å	0252	ü
0204	Ì	0230	æ	0253	ý
0205	Í	0231	ç	0255	ÿ
0206	Î	0232	è
0207	Ï	0233	é

Laura Noble is the owner of Noble Software Solutions. Laura can be contacted at 519-680-2689 or by e-mail at lnoble@noblesoftwaresolutions.com. www.noblesoftwaresolutions.com

Published in Networking Today, May 2001.

Profile: The London Ice Cream Company - “Ice Cream the Way It Used To Be.”

By Susan Regier

It’s that time of year again – the air is warmer, the days are longer, and your taste buds are craving ice cream. Life can be simple in a complex world with a cone in your hand and tantalizing flavours sweeping across your taste buds evoking thoughts of a time gone by.

Spring brings thoughts of ice cream to mind but for The London Ice Cream Company Ltd., ice cream is a year round business. “We’ll sell one million cones this year,” said president and co-owner, Alan Sargant, “an increase of approximately 25% over last year.” That’s a lot of scooping!

Alan Sargant and partner Lowell Knieriem founded The London Ice Cream Company in the fall of 1995 after working together for years at Silverwood’s. Many fishing trips were spent discussing their dream of opening an ice cream parlour. Finally, Sargant decided they had spent enough time talking and put money on the table. It was time to do it or stop talking about. Knieriem matched Sargant’s investment and the dream became reality. Within a year, they realized the expertise of John Veldhuis, another former Silverwood’s employee, was needed to make their dream a success – and Veldhuis joined the team.

Today, it’s Sargant and Veldhuis working side by side to make the operations run smoothly while Knieriem stays in the background. “We’re a micro ice cream manufacturer,” said Sargant.

“At the time, we were the first ice cream production company to open in Ontario in fifteen years. We knew there should be a market for a small ice cream company so we studied the micro breweries and wineries in the area and saw there was a trend happening in that industry. We knew we would be going against the curve in this industry but we believed it would work.”

The London Ice Cream Company sells their quality products to restaurants and scooping parlours throughout Southwestern Ontario. They manufacture, package, and ship directly from their operations in the bright pink building on Baseline Road, just west of Wharncliffe Road. And of course, you can walk in and choose from one of their forty-five flavours made throughout the year – but it won’t be an easy choice to make. The top selling flavour is their own Moose Tracks, smooth rich vanilla with chocolate fudge ripple and peanut butter centred miniature chocolates. Specialty flavours are made at various times of the year such as Pumpkin and Rowdy Reindeer.

All ice cream, sorbet, sherbet, yogurt, and cakes are made on site with premium ingredients. “We use a higher portion of dairy ingredients [milk and cream] than is traditionally used to ensure a better product,” said Sargant. “Then we batch process [cook] the mix slowly, which enhances the flavour. The ice cream is passed through shorter lines than most operations so it’s pumped less – again to enhance quality.”

Sargant admits the secret behind their success, in addition to the superior taste of their product, is the fact that they are in a partnership that works. “Picking partners is vital to the success of a business. It’s something that you have to work at daily.” And in this case, both Sargant and Veldhuis have similar tastes not just in business decisions, but also in ice cream, preferring the old-fashioned tastes of Butter Pecan and Maple Walnut respectively.

As the sale of cones gets into full swing, The London Ice Cream Company is opening a new location in early May at 1459 Oxford Street East at Jim Ashton Street, across from Fanshawe College. They will also be re-opening their satellite store soon at Bellamere Country Market in Hyde Park, next to the garden patio. They’ll have thirty part-time scoopers ready to serve you. The only dilemma will be…which flavour will you choose?


Susan Regier is the publisher/editor of Networking Today and owner of Vantage One Writing, a professional writing service for businesses. (519) 471-8726 E-mail: regiers@vantageone.ca Web site: www.vantageone.ca Published in Networking Today, May 2001.