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Home My WebLink AboutThe Brussels Post, 1958-11-12, Page 12LIGHTS IN! — The days of the windjammer are long past but big •ocean liners still carry oil elamp,sseas espares and a lamptrimmer to tend them. Here lamptrimmer John L. Bethel', of the 22,000-ton Cunard liner Carinthia lines up his lights •for cleaning. John Bethel!, 60, has been a Cunard sailor for 40 of his 45 years at sea. -000STEIReW ,Objectsiteithejlel:ricle ef .Ps. Adrian Kantrowitz, may sceereseclayleereenes boost mtisculailY weak "hearts. Transmitter, at left, is a tiny radio, that sends 'Out a sidhar which can be adjusted to duplicate pulse rate of the patient. Object at right is a - recejyer, a portion of which. attaches -to a musCle Of Ike Patients 'diaphragm and' radio signal produces' contractions that give crbabst to contraction aethe heart muscle, *.v OCT 0 U.S. /fig Hui store convoying Ceiiiess Netioltelisttle * to Ointo fine explosion . kills 22. Explosion hu another mine icif119. USTRAte .160\1 AP Disaster traps 174 men in Novo Scotia coal Thine: 441/Katr VAL, let It OCT Y7. - 19 Brussels World's Fair doses, had 42 million. visitors. Firisii-enialsupOes resumption ofill'itta-riik:• OCT 27 I'Miielerir powers begin lest bani7'.., CT 22 British airliner" !tar h ittiallideyneer'' Woo OCT 24 OCT if ArL.'L-LW". OCT 17 Elisiehawee tour of. ,neuron., Red China begins one wok conditional••tease.fire: ExF ads •trUcer tiro- mere veeks, Reiumei shelling .-; Announces shelling only on alternate days. WT.- MONTH - IN HISTORY OCT 4 British Comet W onnivraiattestitaivay.atlantie Rejects West's bid for one-year test hen. ii U.S., spoon. •"-'ititbettitiChii.. • • 19,000 Milii OCT II °CT: ing- Mee-17c OWtti¢stt,tlitiiiteinetipr Cralitieel killing yd Chien isbeis ka two more Atneri iris. Release theml 33 U.S. dope • atsevateatd heel Cabo 0 C I 2T OCT 21 41.111.11 Luxury Bath Was Very Costly Fcr Molethe things had been difficult in the shabby, subur- ban house of Frederick Crouch, llinsuccepsfUl song writer. Tiy as he would he cOnld, ,not eeinpeee f. a winner, Then, One day, he umped up rem the Plana stool end. rushed into the kitchen Where his wife was busy at the itaVe. "New I have written some- thing g o di" he exclaimed. "Come, you and Cora must hear it." Mrs. Crouch had known these burets :of optimism before. She Was not impressed. But together with her teenage daughter she followed her husband and lis- tened while he played and sang. "Yes," she conceded, "that is lovely tune. Maybe this time it will bring us luck. What will you call it?" "I shall call it Kathleen Ma- Vourneen," replied her husband. "If it makes money for us, then we will send Cora to that con- vent in Brussels to learn French sand fine manners," The song, as all the world knows, did succeed — far be- yond the wildest dreams of its boverty-stricken composer. And eautiful Cora duly went to the Brussels convent. When she was nearly eighteen she returned home speaking per- fect French and looking more beautiful than her parents had ever realized. "What do you want to do?" they asked her, "I want to go on the stage," she replied. But in those days one had to have more than mere beauty to succeed on the stage. And Cora of the perfect face and superb figure had, alas, no tal- lent, She was given any num- ber of trials, but always with the same result. The convent-educated Cora Crouch was unusually innocent for her age, nad that explains why, going home one day, tired and disheartened after an un- Cuccessful tour of theatrical Agents, she accepted an invite- ties to dine with a stranger. He was a very good-looking and gentlemanly young fellow and seemed to have the greatest res- pect for her. Later that evening, sobbing bitterly, Cora returned home. $he had been persuaded' or tricked into dining in a private room in a shady restaurant: But life had to go on, and Cora had to find a job, for "Kathleen IVIavourneen," though it had made a start, had not yet become a top seller and money was short. The next day Cora called on e Mr. Brinkwell, a theatrical agent. He ran a shrewd eye over her and nodded approv- ingly. "Yes ' " he said, "I can cer- tainly fix you up, my girl, but not with a name like Crouch." He thought for a moment, "Let me see now. Ah! I've- got it! Cora Pearl . . . Cora Pearl, why it just rolls off the tongue!" But the job wasn't what Cora expected, for Brinkwell's business was headed for financial disas- ter. He was then running two or three sleazy music halls, all of which were losing money. Three months later he was bankrupt. In the meantime he had fallen in love with Cora and when he dazzled her with stories of the fortune he could make in Paris;, ,she agreed to go with him. But in Paris things went from bad to worse. Brinkwell began to drink and to ill-treat Cora and there came a time when she AIMING TO TEACH—Judy TO, -shows what isiOT to do with ti Shotgun 'es hunting seasons open across the land. If you don't inecin to shoat dein't aim it> Was Obliged to go from cafe to cafes singing fee money. One night, after she had sung her little aeng, a young Men came over to her, Cora was no longer innocent, but she was hungry and short of. money, Here, it seemed, was a young tool captivated by her beauty. But her admirer 'Wee not just a young feel. He Was a cousin of the Emperor Napoleon A month later Cora found here self mistress of a fine mansion In the fashionable Rue da chail- lot, with liveried servants, and a royal lover whose purse was always full, Some women so placed would, have feathered their nests, Not so Cora Pearl. The priace was generous,_ bad even his, genero- sity could not compete with Corn's mad extravagance. One day she led him into the bathroom. "Look!" she cried de- lightedly, "a new bath, made from a solid block of pink mar- ble! Are you pleaded?"" "Very pleased a' he replied gal- lantly, "And may I inquire the cost?" "Two hundred and fifty thou- sand francs," she told him'eheer.. fully, Such a woman, the Prince realized, was insatiable, He wisely terminated the affair and bid adieu to his beautiful Venus. Once Cora had aspired to be an actress. Now she aspired to be the goddess of love. She was aware that she had no talent and that her sole asset was the incomparable beauty of her face and figure, She had not far to look for an admirer, The son of one of the richest men in Paris fell madly in love with her. Henri Duval was a fool. With- in a week of meeting Cora he opened a bank account for her and deposited $500,000. Cora squandered it within six months. Duval became worried. His visits became fewer and Cora wrote him bitter letters of re-' proach. Then, one night, when he called at her mansion for which he had paid — she re- fused to •see him. Still desperately in love with Cora and heart-broken at his .failure to win her love, poor Du- val tried to shoot litnself. He failed. By the time he had recovered. Cora had decided that Paris was now too hot for hers She, sold her mansion, her furniture and horses, and decided to move to London. Before she left Paris, how- ever, she felt that there should be some permanent memorial to her beauty. "Something," she mused, "that will live for ever!" So she sent for the great sculp- tor, Gallois. "Tell me," she ask- ed him, discarding the silk wrap- per that covered her, "could you make immortal a form such as mine?" Gallois contemplated her beau- ty in awed silence. Them "Such beauty must indeed, be made immortal!" he declared. He set to work on a full length statue in marble. As soon as it was completed Cora left for Eng- land. She was coldly received, for the tragic story bf young Du- val and lurid accounts of her fabulous extravagance had pre- ceded her. Even the richest of London's young men were de- terred, So Cora returned to Europe and wandered from capital to capital. She became insatiable in her search for sensation. She took lover after lover, gambled heavily and still spent reckless-, ly. Inevitably, as time . passed, both her beauty and her fort- une diMintshed. Ultimately, in an attic room in Brussels, her btief and adventuAus life end-' ed. Here, one day. in 1886, she was found' dead. "What age, .monsieur;, would you say 'eour late tenant was?" V J the owner of the house was ask- ed.' "Oh," he replied, "she was =an old lady, monsieur, perhaps' eiXe ty, perhaps sixty-five." 'Them you be surprised to learn that she was only forty- , elet,"atie was. told, Cora Pearl had flamed through t. ileeeeefieece efire,, and. in the flames she had burnt herself out, body and soul, But her nionutnent ternains. The statue the commissioned. from Gallois to-day rivals other masterpieces in the Louvre, a permatent tribute to an unert- clueing beauty. COlfilateig# to Store Parrott Siiiedring Some yeare ago, he daughter `"of a retired Mereharit'Nevtealcipe per started a campaign t(i"dist' courage the, teaching of swear= vorsla tp parted*, "Parrots are good pets, but they lose popu- larity' because some misguided people teach 'them 10 say lurid things,'" she explained. "I coa- ted parrot-owners and dissuade them front` the prattled." Dug For Dinner Found Gold While hunting for his dinner an Austrialiari aboriginal stoeks man discovered gold recently, lie chased a fat panne —a type of lizard — into its burrow under a rock and. after a few Minutes" diggi n, g unearthed several .small nuggets lees than a foot from the surface, Keeping, the strike secret from ,.ell but a few friends, the man pegged a number of claims coveting 210 Wet round the lie zard's hole. When news, of the Strike leaked out, other gold- seekers rushed to the area only to find that all the choicest . claims had been taken. Already the stockmart has taken gold worth thousands of dollars and he and his friends are continuing to unearth small nuggets at the rate of six ounces a day, MeanWhile, hopes are high among other prospectors that there will be even bigger gold strikes in the next few months. Some are hoping to uncover a rich reef which legend says lies somewhere in Perth, hundreds of miles from the place where the stoeltnaall,..iaaalaISIPgalaeia- tune. Sceptics say recent gold finds are mere "flashes in the pan," but government officials plan to make a series of—tests between now and Christmas in various parts of Australia, Whether their findings will result in another gold rush remains to be seen. CROW'S NEST — Standing fast in the best naval tradition, ,this "undaunted" British cadet ig- nores the feathers in his cap." Stiffly at attention, the cadet was mistaken for a statue by the pigeon duringa ceremony in London's Trafalgar Square. Flamingos Like Theirs With Soda Naturalists have been trying to count the amazing colony of flamingos which have made their home on the thirty-two-square- mile Lake -Nakuru in Kenya. They calculate that there are now more than a million of these rose-coloured, long-legged birds, there and that they are increas- ing rapidly. Attempts are also being made to solve the mystery of why the flamingos chose this particular fake. One theory isathat the high soda content of the water at- tracts• them. , "In nearly forty years of bird- watching I have never - n such an astonishing spectacle," de- elated a leading ornithologist, Dr. R. T. Peterson, 'who visited the lake recently; Hundreds of 'thousands of these once rare and graceful' birds were Sleeping on one leg when he arrived: Equally _ impressed was an= other bird lover ' who went to the flamingos' nearest breeding, ground' to Britain a muddy island in a lagoon in the Rhone Delta in the South of France. He found a "great city" of flame= coloured flamingo's, He counted' 3,000 pairs of the a huge. birds contained in a space of aledutt20 • yards long by 40 wide. "They made a great wall of birds an114.the' whole spectacle was a kaleidoscope of colour and a babel of noise caused by their geese-like cries," he said. "Many Of the flamingos were attending to their absurdly small Chicks in their strange mud nests -which are designed to allow the teittalta to sit on het eggs with. Out &Wiping her incredibly long legs." siiTild flamingos are rare visitors Ito Britain; so tho,.tuiptise, ap- sepearazice aA'flock of "thirty of then]. wading at the edge of Chesil Beach,. Dorset, 054, *edited bititholegiata And Made 'bird history. bet the traffie sign* they ere placed there Mr '1 sAYETY, For late autumn eating plea- sure, the fisheries home econo- mists recommend the following ,popular, tested recipes for fish and shellfish soups. Here's a hearty chowder to serve at a club supper or in- formal' party. Its warmth and goodness are the very symbol of hospitality. If you wish, it can be made ahead ,of time then re- heated. Serve it from a big tureen, and accompany with heated, crusty French bread, also a salad. For dessert' you might ,offer autumn fruits ,and cheese. SEAFOOD CHOWDER 8 pounds 'fish fillets (use dif- ferent varieties eg. cod, had- dock, halibut) 3 strips fat bacon 1 large onion, chopped 4 medium potatoes, "diced 2 cans (20 ounches each) toma- toes 1 tablespoon salt 1/e teaspoon pepper 1/2 teasppon thyme 3/4 teaspoon mace 3 tablespoons butter 1 can (5 ounces) lobster 1 quart milk, heated Cut fillets into one-inch pieces. Remove and discard any skin, if present. Fry bacon until, crisp and brown; lift from drippings; crumble .and set aside, Cook onictir in bacon drippings until tender. Combine cooked onion, potatoes, tomatoes and season- ings. Cover and simmer for 10 minutes. Add fish and simmer 10 minutes longer, Drain lobster and break into chunks. Add lob- ster, and heated milk to fish mixture. Bring to simmering temperature, but do not let boil. Garnish with crumbled bacon sprinkled over the top, Makes 12 generous servings, * * Most varieties of fish fillets are suitable for making chowder. , If skin is present, it should be removed and if the fillets are frozen, they should be allowed, to thaw sufficiently to enable them to be cut up. This Fish Chowder is a hearty, nourishing 4• dish' which is equally delicioos-e .made with fresh or smoked fil- lets, A big steaming bowlful makes a simple meal, A cupful makes a good beginning to a' meal having 'several courses. FISH CHOWDER 1 pound fish fillets, fresh erer., smoked 2 tableepoons butter 3/4 cup chopped onion 1,4 cup chopped celery 2 cups diced raw potatoes 1/2 cup thinly sliced carrots 2 cups boiling water 1 teaspoon salt 1/8 teaspoon pepper 2 cups milk Chopped parsley Cut fillets into bite-size pieces, Melt butter in, a large saucepan. Cook onion and celery in butter until limp, 'Add potatoes, car- rots, water, salt and pepper. Cover and simmer until vege- tables are tender. Add fish and simmer 10 minutes- longer. Add milk; reheat to simmering tem- peratures but do riot allow to boil. Serve piping hot with a little -parsley sprinkled over the top. Makes 6 servings. *. Golden Tuna Chowder is a quick, easy and' delicious soup to serve hungry ,folk. .It can be , prepared in. a matter ,of minutes, and its warm goodness will be • really welcome. - ' GOLDEN TUNA CHOWDER 1 tan (7 ounces) tuna 2 chicken bouillon' cubes 2 cups boiling water 1/2 cup chopped onion 1 cup chopped celery 1/2 cup butter, melted 3 tablespoons flour 3 cups milk 11/2 cups grated Cheddar cheese Drain tun, Break into fairly large pieces. Dissolve bouillon cubes in boiling 'water Cook onion and celery in butter until tender. Blend in flour. Add milk and bouillon gradually to onion- celery mixture, and cook until thick, stirring constantly.. Add cheese and tuna, Heat and stir'. Until cheese, melts. Makes 6 servings. * Of all the seafood chowders, clam chowder is one of the most pooular. Certainly it is the most acantegyersial, For years a battle has raged up and down the At- lantic seacoast ai to whether this " Elicdvder 'be Made With demillenor canned- tomatoes,. Both' versions are hearty, delicious ,and satisfying, . say ,the fisheries ji9ri:Ip.' economists, but see for Vourseff. First is-dsor&of caution. Shucked dranis, -fresh and also canned, are sometimes sandy. To r make sure all the grit,isetemoved, „drain. the ,clams, rinse fa-leen well, and, strain thg clam liquid * Pink Salmon Bisque is a cream soup Which will win many friends. it's delicious and lovely to look at. Moreover, it's fuss- free, fast and relatively inexpen- sive. The home economists of Canada's Department of Fisheries suggest that it be made with the economical pink variety of can- ned salmon. PINK SALMON BISQUE I pound can pink salmon 14 cup finely chopped onion 1/2 cup finely chopped celery Y4 cup butter, melted 3 tablespoons flour 1 1/2 teaspoons salt 3 cups timid (salmon liquid plus milk) 1 cup tomato juice Popcorn (optional) Draiii salmon, saving liquid. 'Brealdffeh into bite-size chunk;;, , Crush bone with a fork and add it to fish. 'Remove and discard skin. ,Cook onion and celery in melted butter At:IF-tender, Blend in flour and salt. Add combined salmon liquid and milk gradu- ' ally. Cook over low heat, stir- ring constantly until, thickened. Stir in tomato juice. Add salmon; heat but de not, allow to boil. Serve with aIittle ISOpeorn float- ing on top. Makes 6 servings. ISSUE 47 — 1958 so, TABLE TALKS dam Andrews. through several layers of fine cheese cloth. DOWN EAST CLAM CHOWDER Canned clams (20 ounces total undrained weight) 1/4 cup chopped fat bacon (3 strips) 1/2 cup chopped onion 1 cup diced potatoes 1/2 teaspoon salt Dash pepper 2 cups liquid (clam liquid plus ,water) 2 cups rich milk 1 tablespoon finely chopped parsley Drain clams and save liquid. Chop if desired. Fry bacon until crisp and brown. Remove scraps from pan and set aside. Add diced potatoes, seasonings, and clam liquor mixed with water to make required '2 cups of liquid. Cover, and simmer until potatoes are tender. Add clams and milk. Bring to simmering temperature but do not let bed, garnish with bacon scieps und, chopped, parsley Sprinkled omr the top. Makes 4 to servings. * .7 IVANHA'IVAN CLAM CHOWDER Calmed clams (20 oustece total uedraleed weight) le cup finely diced fat salt perk 1 inediiille onion, chopped ' 1 cup diced Potatoee 2 cups water 1 pan (20 ounces) tomatoes 1 teaspoon salt aeaspoon pepper 1.4 teaspoon thyme Chop clams, if desired. Fry pork scraps in a large saucepan until Crisp and brown, Add onion and cook until limp. Add pota- toes and water. Cover, bring to • simmering temperature and sine, Inez. until potatoes are tender, Add canoed tomatoes, el a m • liquid, ' clams and seasonings; mix , well, Heat to simmering temperatUre: Makes 4 to 6 serv- ings,