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HomeMy WebLinkAboutThe Brussels Post, 1957-05-29, Page 2seaseeree esenfeeeeelleP ,egateeel se. easee -eNeeefeee.eeleteeelerideleee IIT'S7‘EYES LEFT!' . , e 'as Helen, horned by .The treW. as their idAnchor did," paces the flighf'dkle oil thf .) arm of Entiene Sderieel .Weiretein,, below,' • 'ea s • leVelareeeMetesieessesesesa -e;. see* aF 0 ala 1 LEAF FOR HER BOOK -- :fin original way of sending greetings brings a •smile of pleasure to the face of recipient Maria Rossi of Rome, Italy. Sending ."best wishes to all and to Peter," on a real magn,olia leaf, the friend wrote with China ink. TABLE TALKS ciam AtviDews. imilin•T /' , Royal' Scandal. Charles Edward Stuart, known to peeterity as Bonnie prince Charlie, is a romantic figure in testere. His love- life was as leelneene as the military Payee" lures through which he strove to regain at throne; rind hie Mar 'age was short-lived and en- pear. He was fifty-two Wesen, he. Married, already ravaged by drink and dissipatiere The years, of exile had been spent wander, etig through Ettrope with a sue- !cession of mistresses until he settled down for a time with an early love, Clementine Welkin- &haw. Charles was so, jealous of her that he had a contraption of bells fixed round her bed. When see turned over they rang furi- ously. Charles would then come dashing in expecting to find her with a lover. Finally, she could stand his temper no longer and' fled, Charles, who had ales -quer- yelled. with his father, James, the Old Pretender, and his brother Henry, had only a handful of friends left, On his father's death he went to live in. Rome, made it up with his brother and accepted a family legacy. He was advised to take a bride and beget a legitimate heir. An emissary was sent through Eur- ope to hunt for a suitable young woman. The most promising seemed to be the nineteen-year- old Princess Louise de Stolberg. Louise, who was pehnilets •but ambitious and dreamed, ef, one day becoming a queen, jumped at , the chance. In the spring of 1772 Louise arrived at Macerate outside Rome, where she was to' meet her aging lover. The first sight of Charles must have shaken her 'considerably, for she hadn't bargained for such a wreck. She greeted the bridegroom with• a smile, however, and two hours later they were married. Charles was delighted with his youthful bride. Her tall figure, fair skin and brilliant smile pleased him so much that he immediately increased' her pin rneney by a thousand crowns. After five days' Honeymoon he led her back to Rome. Every- one turned out for the occasion. Louise was enchanted with the fuss, and her beauty and gay spirits soon earned her the title, Queen of Hearts. Charles was proud of her suc- cess and. for a while stopped drinking. But not for long. Snubbed by the Pope who would only recognize him as the Count of Albany, Charles' tem- per reverted to its usual violence. He took to drinking heavily again. Loulses life became a nightmare. Suspicious and jealous, Charles would never leave her alone. He had all the entries to her private apartments blocked, except the one which led from his room to. hers, They moved to Florence. Charles behaviour grew worse. Every evening he would order a carriage and insist on Loiuse going with him to the opere. Often he was so drunk that servants had to half-carry him into the carriage. At the opera * couch was moved into his box iso that heecoeld lie down and sleep it off, snoring loudly, at times nearly drowning the sing- ers' voices. For six years she endured her married life with Charles. Al- ways intellectually inclined, she found pleasure in the arts, eeee- eially liteeeeure. Life teemed to offer no further heppinese until she met the handsoirie eciethe, poet, Count Vetere), Alfieri, Whe was visiting Florence to get over the effects of a disastrous love, affair, Louise lilted ben at Once ,and even. Clearles took to him. Soon. Loiuse and Allier() were deeply in. love. Peereission was given for AlAero to teach lettliee Ita- I i a n, and after dinner, when Charles settled down for a nape the young couple, at on the couch with their study books. When tee snores from the chair grew loud enough they would hold. hands and whisper to- gether. Louise began to find her husband more repulsive thari ever. They quarrelled violently and he took to insulting her in One night after a drunken orgy, Charles crashed his way into her bedroom and nearly Inurderecl her, Louise now went in fear of her life. So Alfieri made a bold and ingenious plan to free her from, bondage. Two of his friends called on Louise one morning and sug- gested that she and Charles should visit a neighbouring con- vent to see the fine needlework done by the nuns. Charles agreed and they all set off by carriage, When they came to the con- vent Louise was handed out and escorted to the door, Charles followed but the Mother Super- ior had been briefed. As soon as Louise entered,, the door was slammed and locked and Charles was left outside. Realizing he had been tricked, he, banged the door furiously. A nun opened the grating and told him that the Countess of Albany had taken refuge in the convent and would remain there. Husband and wife never met again, Levis went back to Rome, and Alfieri followed. The lovers remained together until Alfieri's death many years later. Nice Pick-up When Charel Kemp took a $5- a-week job as a shop assistant in South Africa he little guessed he would become a multi-mil- lionaire. He had just fought off a drastic attack of polio and counted himself lucky to hold down a job at all. Yet today Charel can still scarcely believe his luck, for at his feet he found the biggest emerald the world has ever known. After his shop work eharel became a policeman, woked his way through and on retirement ' boughtshimself a little emerald mine. With native labour it was cheap to run and produced just enough stones to make it inter- esting. Then one bright day recently Charel told his brother: "Telt is- going to be a big day. I can feel it I" He still doesn't know why he said it. But at the mine, black in the granite yet with green patches burning through, was the emerald, large as a paving stone. Charel found himself blinking not' at just a 100-carat or even 1,000-carat giant but at a glean- tie 11 pOunds of 'cobl fire, later assessed at 24,000 carats. At $900 per carat, the mammoth may be worth $24,000,000. Much may depend on colour density and fractures, but sufficient huge stones could be cut from the em- erald to swamp the market. Second only to the diamond in worth, chief world supplies of enieralds come at present from Soviet Russia. An emerald en- gagement ring may be more sig- nificant than •you think, for the ancients considered the storm had magic properties to aid 'pother- hood: Discovering; A New Planet 4 "I have:looked farther Into space than ever human being did before me. I have observed stare of which, the'light takes two mil- lions of years to, travel to this globe," So spoke Sir William Herschel, the son of humble Hanoveeiatt parents Who became an Engliah subject by adoption and rose to' knighthood because of his impprearit astronomical. disceveriet. But what a stupen- clout statement this royal astre nrener made, and yet quite pos- sibly true. But years passed and Herschel had reached the.half-century mark before these patient ob- servers made a discovery of im- portance. He bad conceived the idea of examining every star above a certain magnitude, Star after star was brought into view by his telescope, the largest and most powerful ever built up to that time, Still there was no suc- cess. Only a brilliant ,epint of light greeted his gaze, for even the largest telescope is unable to magnify a star, at such an infinite distance is it from us: Telescopes only serve to gather more light and thus make the star appear brighter. Herschel had examined hundreds and even thousands of stars but each one had been dismissed without com- ment. They all looked alike. Then, one night in March 1781, a new world flashed into view. In that moment the years of fruitless observation vanished in the joy of discovery. Upon that memorable night he bad turned his telescope upon the stars in the constellation of Gemini. Sud- denly his trained eye observed a star that arrested his attention. As he watched it from night to JUST RIGHT— Marilee Maxwell says she's'back at her "just right" weight elf 125 pounds after cr month of dieting. She's not saying ,haw many pounds she lost on her diet of 365 calories- a day: She plans to re- sume her career; having taken time out for motherhood last year. night, its position shifted among the stars. There could no longer be any doubt. A new planet had been discovered. Another mem- ber had been added to the fainily of the solar system, • • The new eeleetiat -was,, named peeneksFecim the.days of the Chaldean thephetei only five planets* hid Vedic lerieveie-Jitei- , ter, SaturnsUercereeVenut alld Mars. This• -achievement •of Her- schel's is the first instance on re- cord of, the discoverysof a planet. Saturn had hitherto been regerd- ed as the outermost member of the solar system, but here was a planet whose majestic swing about the- sat requires' for Its complete:in a period of eighty- - four years. Immediately Herschel was lifted into fame. King George the Third invited this "silent watcher of the night" to visit the royal palace and to bring his telescope with him. His Majesty was so 'delighted with what he saw that he made Her- schel the astronomer- royal, and granted him a pension and funds for the erection of still larger telescopes. Later he Was knight- ed. Relieved now of the necessity of earning his livelihood, Her- schel devoted his remaining Years to his beloved pastime. The discovery of double stars, ne- bulae, star clusters, and comets' in the utmost profusion were the tetults of hie nightly vigils,, But nothing else that he eves+ die= covered Was equal to his faitiotis disco-Very Of the planet Uranut. —Feint "'Masters of Science ate Invention," be Floyd L. battle/V. FOIi t14iRitt4ENtitS *'Sorry to etit you to the trouble. of fetching *Ater. SPe- ciallY for Mee' ealdEeglish tourist whd had Ordered whisky in a Highland hire • "Nae trouble at all;' replied the landlords "f alWeyd keep it drop bn the teen-tees in Case ef. fire' 0 • • • Now it's about time to start making your jams and jellies for next winter's use. All too of- ten summer slips by, and come October, the jam and jelly, cup- board is bare. So why, not get effete a good start now. At this time of the year just about everybody clamors for a change in diet, arid 'along cornea the strawberry crop • to help you make delicious • sweet spreads, • Modern- methods - Hof prepara- tion have taken the guesswork out of jam and jelly making. To day, we know that any aruit even those those knewri as non-jelling fruits — can easily be made into delicious jams and jellies. This modern method is so simple .and controlled that even a 'beginner will be successful,' Betel on a short boil of just 1 minute — only long enough to sterilize the mixture and prevent spoilage, — it calls for balanced proportions of fruit acid, sugar and pectin. And, of coulee, • the secret or success is to add commercial fruit 'pectin in., either liquid- or, 'crystal forni. While pectin occurs naturally - in all fruits, .some; contain more than others,, and the amount varies with the degree of ripe- ness; being 'greatest ie slightly underripe fruit: When 'fruits' are fully ripe, flayor and color are best, but unfortunately, there are very • few fruits which contain, enough pectin to form a jel when fully ripe. Before the advent of commercial fruit pectin, a house- wife would use' .a mixture of tmderripe and tipe fruit. or. .a Mixture pf a Ipwerid a high pec tin fruit, Then see.wouedi hive to boil her jellee (Sr lent 20' 30 minutes, or .7until the'fruit acid, sugar end, pectin' Were in proper -proportion to make the mixture jel. Results depended on complicated testa and the home- maker was neeer 'tete if lei jani or jellseeveuld see - Today; the homeMaker can make jarri• or jelly 'with perfect confidence in. the results. She uses' fully, ripe fruit for best.fle- vor and color,, folloevs tested re- cipes — adds pectin' in either liquid Or crystal leen' aid just 15 rninetet . after* her -fruit • or juice hat been prepared, the jam or jelly has been bottled and pataffined and is, ready to be put away. She knows, top, that her jam or jelly will have the delicious natural flavor and color of fully ripe fruit, because the cooking time is so short that Very little evaporation takes place. What's more, the modern method is also the economical way, because she will get tip tb 50% more jam or jelly than she would with the long boil method from the same amount of fruit. And here is e Selettion pf our favourite jams and jelly recipes. Cowie are old favourites, serene have a new flavor idea" — as the addition of spices or grated orange or lemon rind. But all See simple to Make — delicious id eat end pretty to leek at. Of course some' tif the fruits Mentioned aren't in season but It might be a good idea to slip these recipes had teed thehi for future We: >a. STRAWBERRY JAM Ssft =Cul* Prepared $11 eiati strained lennin juice '1 CUPS, enter • ih"hottie liquid , fruit pectin To Prepare fruit:••:Crtish pletely, one liiyer;.,at' a tithe Obeid. 2 qiiirtg ibie straw berries. Measure 23/4 etips if desired), Then Make Straw- herry -Yarn as directed, ladle into the glasses, and stir quickly to blend flavors, Paraffin, STRAWBERRY PRESERVES Yield; about 10 inedlimi glasses (ti lbs. preserves) 6 cups small whole berries about 2 pts, firm ripe straw- berries) ,cup water 7 cups (3 lbs,) sugar VA bottle liquid fruit pectin Hull about 2 quarts firm ripe small strawberries, Measure 6 cups whole berries (firmly packed. without crushing) into a' very large suacepan, Add water and sugar, Place over high heat and bring to a • full rolling boil, stirring carefully to keep fruit whole, Reduce heat and boil gently 3 minutes. Remove from heat and at once stir in liquid fruit pec- tin, Skim off foam with metal Spoon. Then let cool about 1 hoer, to help prevent floating fruit. Ladle into glasses, Cover- preserves at once with, Ya inch hot paraffin, RASPBERRY JAM 4 cups prepared fruit (about 2 noarts ripe red raspber- ries) 6% cups sugar 14 bottle liquid fruit 'Pectin First, prepare fruit. Crush completely, one layer at a time, about 2 quarts fully ripe rasp- berries. (If desired; sieve half of pulp to remove some of the seeds.) Measure .4 cups into' a very large suacepan. To make jam. Add sugar to fruit in suacepan, and mix well, Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Reinove from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 5 minutes to cool slightly, to pre- vent floating fruit. Ladle quick- ly into glasses. Paraffin at once, Makes about 10 six-ounce glasses, * More jam and jelly recipes will be published next week. Sat In Furnace To Keep Cool A man walked into 'a blazing furnace, carrying a lump of raw steak. The steak was cooked to a turn, but the man wasn't harmed. On, another occasion he sat in a wicker chair while it burned away beneath him ... again 'he wasn't harmed. The furnace, temperature reached 1,200 degrees Fahrenheit, but the man, an .American en- gineer, kept cool because he was wearing a new type of alumin- um-coated suit designed for re- pair work to furnaces, kilns and ovens. Much lighter to wear than the .normal asbestos tised for fire- 'fighting, these suits give fir greater freedom of movement in confined spaces.. Foundry work- ers who run the risk of being splathed by molten metal would • also find these outfits invaluable. A Permanent Refrigerator How about a :chicken dinner' made .from Anvl from). for 14 yoars7 eqoodi" is the verdict of a, man who ate one, He .i.s. retired Commander James C, McCoy of Neptenes, Beach, r Jacksonville, McCoy returned recently from. the Antarctic. There he visited the site of the Little America, camp he helped .set up in 1939:, After digging- down through,. about .16 feet of ice, McCoy and his companions found the lints and took out food stored in them for le eeere They dined on chicken, tables, bread and 'butter left over. from the expedition of 1939-41. Loss of some flavor was the only shortcoming, according to KC.", Coy. His report sheds light on the. late • Adm. Riphard E. Byrd'e suggestion that the Antarctic ice• could be used as a storehouse for enormous supplies, of food, such as surplus wheat .and dairy pro- ducts. Scientific research at the bot- tom, of the globe may uncover, many other ways in which that, vast region can be useful to man- kind.—Miami Herald, Funny Ferry The Ancient Mariner would' be outraged by the ferry. "Ar- ' row of theS outh" which plies between Messina, Sicily, and the Italian mainland. Not exactly 'shipshape' by con- ventional standards, there are good reasons why the new ves- sel looks like ,e cross between a space ship and a seaplane. It has a remarkable turn of speed. Made largely -of aluminum, it consists of a keel on two stree- t tures resembling seaplane pon- toons. Only the rear of the keel and the propeller touch the water. There' is an unusual interna- tional flavour to this vessel. It was designed in Germany, de- veloped in Russia, patented in Switzerland, and built in Sicily at a cost of about $180,000. The ferry which is claimed to be practically unsinkable, provides accommodation for 72 people, has a cruising speed of 46 miles per hour, and a top speed of ap- proximately 62 miles per hour. Engineers are convinced that larger vessels of 'the same de- sign can be built to accommo- date 400 people and 100 tons of cargo. HIS SYSTEM "Yes," said Browne, "when, my wife and 'I have' an 'argument I always have ethe last werd." "Do you?'esaielleis friend; witi an admiring' tone in 'lie veldt "How?" "I apologize," was the resignel reply. a' very large saucepan. Add lemon juice. To make jam. Add sugar to fruit in saucepan• and mix well.' 'Place over • high,heat, bring to a full rolling boi, and boil hard 1 minute, stirring constantly. Re- move from heat and at once' stir in• liquid fruit pectin. Then stir and skim by turns for 5 minutes to cool slightly, to prevent float- ing fruit. Ladle euickly into glasses, Paraffin at once. Makes about 10 six-ounce glasses. VARIATIONS Spiced Strawbeiry Jaen. Use ' recipe for strawberry Jam. Add ei teaspoon each allspice, cin- namon, and ground cloves, or any desired combination of, spices, to crushed strawberries. Lemon Strasiabeery Jam. First, scald glasses as usual and place Vs teaspoon grated 'lemon rind in bottom of each glass (or, in just one' * several of the glasses, if desired). Then make Strawber- ry Jam as'direeted, ladle into the glasses, and' stir; quickly to blend flavors, Paraffin. Orange Strawberry Jam. First scald glases as usual and place 'Vs teaspoo.e.grated, orange rind in 'bottom of each glass (or in just.one or several of the glasses, 'YOU PUSH tod HARD! Hereing brOu'iiet &if these blear* In the LOilittiii 2Cio, Rusk Oft toppled from the swing by play, *die Nikki, The latter is a gift from Russian leaders Buleceeis and KrUiChaV to 'Otintett Anne, daughter of tiPeen Elizabeth.' IT'S' 'EYES RIGHT!' . . and all bands on deck for Inspection when dancer Helen Wood visits the aircraft carrier Valley Forge. 'And ... -s"