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Henry Estes Jr.
Henry Hayward Estes Jr., 66, of Winchester, died Tuesday, Oct. 22 at Winchester Medical Center. , He was bom Jan. 20, 1925 in Washington, D.C., the son of the late Henry H. Estes Sr. and Rebbie Carter Estes.
He was the owner of Optimum Machine Works Inc. in Berryville and a benefactor of the N.R.A.
Survivors include his wife, Charlotte Estes; one son, Roger Estes of Arlington; one step-son, Steve Mauck of Luray; one foster brother, • Walter Estes of Shenandoah; one foster sister, Hester Riley of V Amissville and five grandchildren. * Funeral services were held Friday, Oct. 25 at Enders Funeral Home in Berryville, with Dr. William E. Ingram officiating. Interment was in Fairview Cemetery in Culpeper.
Pallbearers were Hugh Barnes, Stacy Simpson, John Myers, Joe Bailey, Ben Toward and Chris ToxSchool
menus
RCES Nov. 4-8
Monday, Nov. 4: Breakfast: Hot cakes/butter, syrup or cereal/milk, toast, cran-apple juice; Lunch: m Cheeseburger on bun, French fries, fresh apple wedge. )•. Tuesday, Nov. 5: Breakfast: English muffin/jelly or cereal/milk, toast, orange juice; Lunch: Lasagne/beef, cheese, buttered peas, chilled mixed fruit, homemade French bread.
Wednesday, Nov. 6: Breakfast: Scrambled eggs/toast or cereal/milk, toast, grape juice; Lunch: Chicken nuggets, scalloped potatoes, strawberry jello/fruit, hot homemade biscuit.
Thursday, Nov. 7: Breakfast: Hot sausage biscuit or cereal/milk, toast, apple juice: Lunch: Italian sub, potato rounds, sliced peaches, peanut butter cookie.
Friday, Nov. 8: Breakfast: Country cream donut or cereal/milk, toast, cran-grape juice; Lunch: Fish filet, macaroni and cheese, seasoned green beans, spicy applesauce, com bread.
RCHS
Monday, Nov. 4: Seafood platter, hash browns, cole slaw, hush puppies or sausage pizza, hash browns.
Tuesday, Nov. 5: Chicken noodle soup, grilled cheese sandwich, onion rings, fresh apple wedge or Italian sub or fish square on bun, onion rings.
Wednesday, Nov. 6: Taco’s/beef, cheese, French fries, buttered peas, homemade sunshine bar or cheese^ burger on bun or tuna salad on bun, *. French fries.
Thursday, Nov. 7: Chicken nug* gets, macaroni and cheese, butter * broccoli, fresh orange wedge, whole * wheat roll or steak’ums on bun or l Italian goulash/roll, potato rounds. * Friday, Nov. 8: Spaghetti/beef, ! cheese, tossed salad/dressing, home* made French bread, peach pixie pie l or sausage pizza, French fries. * Choice of milk accompanies * each meal and salad bar is avail* able at Rappahannock High every v day.
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