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The Brussels Post, 1960-06-09, Page 6HISTORY LESSON — French hair styles of the past inspired these fanciful designs shown off in. Pods. From the left they dote from:. the Second Empire of the 1860s, the 1890s of Toulouse- loutrec, present day style for contrast, end the post-Napoleonic period, F-31AKE RINIHUE NOV MONTT: Teen-Alters .And And Disc Jockey4 Most adults are only dimly aware of the kind of program- Jpg their local radio stations 'beam to teen-alters. "Top Forty" shows, disc jockeys, record hops, the ever-changing roster of rook-and-roll or popular music makers all belong to a broad, :casting world from which adults gladly exclude themselves. But a recent expedition into this Never-Never Land by a group of Detroit grown-ups brought back the kind of data on tribal customs that may en. courage _further serious study, At the time Listener's Lobby, Inc. made its survey of high- school listening habits, payola was in the headlines. The poll, made with the cooperation of school authorities in six Greater Detroit areas, conveniently measured teen-agers' awareness of this moral issue while noting their attitudes toward radio programs generally. In all, 7,e58 students in 18 public schools were quizzed about their likes and dislikes, their listening habits, and their thoughts about payola (the brib- ing of station personnel by rec- ord makers or distributors), Schools were selected to provide a cross-section of economic, so- cial, and cultural home back- grounds. "The disc jockeys themselves appear to be extremely impor- tant to teen-agers, both as sup- pliers of a valued commodity (music), and as a sort of collec- tive opinion-molding agency," Listener's Lobby subsequently reported in its 32-page booklet "Radio and the Teen-Ager." "In matters about which disc jockeys have made their views known, opinions of teen-agers tend to coincide with such views. In general, whether they ap- proved or disapproved of payola, the students treated the issue as an economic or business mat- ter affecting themselves only through its effect upon one or more of their favorite disc jockeys. "Though there is evidence that moral aspects of payola have been considered by the students, two factors appear to militate against passage of judgment: loyalty to the disc jockeys, and widespread recognition of a 'business morality' which, the students feel, condones anything resulting in an avowedly satis- fied public or clientele," the re- port said. Thirty per cent of the students approved of payola; another 19 per cent condoned it as a busi- ness practice; 19 per cent were either defiantly indifferent or made no response; 19 per cent thought payola to be unfair to competing artists; 5 per cent re- garded it as unfair to the public; and only 8 per cent disapproved of it on moral grbunds, writes Frederick H. Guidry in the Christian Science Monitor, The biggest complaint was about commercials. Fifty-three per cent specified objections as to quantity, length, repetition, interruption of program, and suspected dishonesty, Among lower-income groups, however, there was a more favorable attitude. From this ,economic-social level came com- ments that commercials are "helpful in shopping" and are "entertaining, 'cute,' or have at- tractive jingles," But even these students joined in complaints about repetition, As for programming, 15 per- tent were dissatisfied. A 11- year-old girl felt there were °too many rock-and-roll sta- tions on at a time teen-agers listen" and objected because sYnephonte music Wt1.5 not avail- able until late at night. But a 15-year-old complained that "there isn't hardly any rock- end-roll programs on Sundays," One 10-year-old boy said, "I believe radio. should be on intel- lectual medium as a main pure pose," A :lightly older fellow summed up a recurring com- plaint: "Far too many stations with the same type of program:" Uncle. Elijah's Self-Defense Something was said in the liv- ing room the other evening about the importance of national defense, and the way it carne out I thought about Uncle Elijah's goadstick, This was a smooth maple wand, neither rigid or supple -- souple, as he said it — with the handle end welt seasoned from long yeare of holding, On the far end, the one next the oxen, was a brass ferrule which was really a piece of a .45-70 rifle shell, and bed- ded in the endgrain was a needle, It was a household sewing nee- dle, right out of Aunt Affia's kit, and it could pierce homespun readily — as well as the tough hide of an ox, The only difference being that Uncle Lije never brach-led an ox in his life, would as soon have beaten his devoted wife, and the ox-goad was the only tool on the whole farm that never got used — at all. Indeed, while he loved his wife, Uncle Lije un- questionably loved his oxen. more. He spent more time with them, anyway, Uncle Lije .was what they called a soft-hearted man. His goadstick was entirely euperfluous. I remember one time here I spoke of a "handscy.the," and & meticulous reader picked me up, arguing that a scythe implied the word hand, so it was not needed. The same may be true, in a way, of "goadstick." Sometimes we'd hear somebody say, simply, "goad,' but mostly they liked the redundancy and said goad- stick. It was a stick, and it was a good goad. Most of the old-timers gave the word a fullness which made it sound like "gored-stick," and I -always thought goad and gored meant about the same thing, which they sort of did. An old expression, probably now lost in the total past, was, "Makes a diff'ence whose ox is getting gored!" A man who would cheer at some situation which pleased him would turn to lamentation if the same pleasure came to an- other at his expense. Or, so long as your ox was winning all was well, but if your ox began -to lose — stop the fight! I never heard of oxen getting into any such squabbles on their own, so there was reason, in my youth, for assuming the word gore meant goad. Teamsters did have brads in their goadsticks, and it is true that they got used. Today, if a refinement on such practice is possible, you can buy a patent goadstick which gives off a low-voltage electric shock when it touches the flank of an animal. It is said to be more "hu- mane." It may not seem a bit different to the lower mentality of a steer, and is probably just as much of a, surprise. However that may be, Uncle Lije never "touched up" his yoke. His oxen were too close to him, They were almost too fat, too well cared for. They were powerful animals who responded faithfully to little clucks of his teeth and soft-spoken whoa- lieishes. They followed him like clogs, They were so well train- OFF TO RACES — Actress Jill St. John, currently collecting paychecks and bruises in mok- ing the film, "The Last World," is looking forward to a five- month vacation Inn Europe. She will follow her husband, mil- lionaire Lance Reventlow along road race courses over there. ed that when he put them to pas- ture they always fed as if they were still yoked — feeding step by step, always nigh and off, in tandem. They • were handsome, sleek,. and always beautifully groomed. If Uncle Lije was obliged to put them into the mud, he'd spend long hours washing them clean. afterward, and he would pass a hand down a flank with such an expression of love as y o u wouldn't believe. These oxen, because of Uncle Lije's special ability., at -training his animals, came to have no be- ing that wasn't close to his. If he stopped to rest them a mo- ment, the nigh ox would lean against him as he stood there, settling over slowly with affec- tion. When he worked them, he would hold his goadstick off in his left hand — away from the oxen and just opposite to what other teamsters did. He would throw his right arm over the shoulder of his nigh animal, and by leaning ahead with fond pressure he'd convey that they were to begin. You'd see them strain slowly ahead into the bows, and when the slack carte taut Uncle Lije would barely whisper, "Now"; and all three of them would strain ahead to move the biggest boulder in his field. This was most different from the teaming of ordinary farmers. Most of them danced around and yelled, using the goadstick like a whip across flanks, and turn- ing the job into a performance. You can still see ox teamsters like that at some, of the county fairs, where they make quite an attraction,. But Uncle Lije never had to put on a show — he began when his calves were first able to stand, and petted them upward so when they grew strong they knew what to do without any gymnastics or prodding, A whis- per, a hand on a horn, a sucking through a tooth — and so com- pletely did man and beasts think alike that. no further discipline was needed. His govelstick • had no functional application — he carried it merely because it wee • the traditional badge of the teamster, The brad in Uncle Lije's goad- stick was about three times as long as that in the average stick, It was • also infinitely sharper. Actually, these brads didn't need to be sharp — they sound e lot worse than they really were. They were intended to gain the attention of the eteature, not im- pale him, But Uncle Lije had his right up to a magnificence, and kept it oiled, too,. So, somebody naturally, now and then, would ask Uncle Lije why in the world he had such a goadstick when he had no need of it, and never Used it. Unckt Lije would say, "Self.defeePer' and chuckle away to himself as if he thought it was rather 'hill. ny, I wouldn't wonder' if it was. John Geoid in the •Chris, lien :Science Monitor., ea TABLE TALKS • • dam. Andsee'a What you decide to do with leftovers may depend on what else is in the refrigerator, If there's little else beside meat you can add chopped parsley, minced onion, a dash of thyme, and perhaps a very small dash of all- spice to ground meat; add salt and pepper and mix well; then hold it together with a beaten egg. Make this combination into small patties or balls and fry it, Serve with a seasoned white sauce to which you may add tiny green peas. On the other hand, if you have a few carrots, a couple of potatoes, and some on- ions. in your refrigerator, you can just add your cubed meat and brown sauce and put a crust on top for a main-dish pie, If you have enough beef, chicken, or ham to slice and you want an, informal sandwich meal, try a "souper." This is an open- face sandwich over which you pour a sauce made with condens- ed canned soup. Put the slices of meat or chicken on slices of hot buttered toast—and here ° are suitable sauces: Blend 1 can condensed cream of celery, cream of chicken or -mushroom soup with 1/3 to 1/2 can of milk. Heat. For variations, add to celery sauce 2 tablespoons chopped dill pickle; to chicken sauce add 2 tablespoons chopped .salted al- monds; to ,mushroom sauce add 2 teaspoons- prepared mustard. If you like cheese with tomato sauce, -broil a cheese sandwich and heat a can of condensed to- mato soup just as it comes from the can—but add 1 tablepsoon prepared mustard as you heat it. Then pour it over your hot cheese sandwich, * Combine hard - cooked eggs with your leftover ham for this interesting baked loaf. HAM AND EGG LOAF 4 cups ground cooked barn 6 slices bread cup milk to 3/e cup ground onion ea teaspoon celery seed 4 hard-cooked eggs, sliced Break bread into small pieces. Add milk and whip with a fork until bread is soft and dough- like. Stir in ground ham, onion and celery seed, Pack ee of ham mixture into bottom of oiled loaf pan flOx5x3 inches), Lay sliced hard-cooked eggs on top. Put remaining ham mixture on top of sliced eggs. Bake loaf in 350° F. oven for 1 hour, Serve with horse-radish sauce; serves 8. If you find little but cheese in your refrigerator, try these rice and cheese patties served with tomato sauce. RICE-CHEESE PATTIES 1 cup uncooked rice .21/3 cups water 1/2 cup chopped green pepper teaspoons salt ?A, teaspoon pepper 2 cups grated Canadian Cheese Flour 2 8-ounce cans tomato sauce. Put rice, water, green pepper, salt and pepper in a 2-qt. sauce- pan and bring to vigorous boil. Turn heat as low as possible. Cover saucepan with lid and leave over low heat for 14 min- utes, Turn off heat, Stir in cheese; after cheese has melted, chill rice-cheese mixture. Shape into patties, using is cup of the mixture for each patty. Dip in flour and fry in hot fat in skillet. Serve hot topped with the tomato sauce which has been heated until very hot, Makes 7 patties, 'This leftover dish combines ham, eggs, and corn chips for a qtiick-trick glamour meal, FLUFFY trAm cAsstrtocv 2 tablespoons Wittier 2 tablespoons flout 1 crap. iiiillc. 2 eggs, separated' 1 cup choked, cubed ham 1-a of a. irnedium onieta to teaepeOti salt teaspentit pepper 1 en lightly crushed corn. chips (meastfre after. (lush-- Mg). Make a white sauce of the first. ingredients_ Beet., egg yolks slightly and add to sauce, Add ham, onion, salt, and pep- per. Add crushed corn chips. Beat egg whites until, stiff and fold into them the white sauce mixture. Pour into greased cas- serole (or greased individual casseroles) and bake for 30 min- utes at 325° F. e 4, If yovi have as much feftover fish as 2 cups, you may like these fish potato puffs, which you bake for 30-40 minutes. FISII POTATO PUFFS 2 cups canned) flaked fish (cooked' or 3 cups seasoned mashed potatoes 1 teaspoon salt 1 tablespoon lemon juice Few drops' Tabasco sauce 2 tablespoons chopped celery 2 tablespoons chopped parsley 1 tablespoen minced green- pepper 1 teaspoon Minced onion 2 tablespoons* butter 3 eggs, separated Combine fish, potatoes, salt, lemon juice, and Tabasco. Saute celery, parsley, pepper, , and onion in the butter until tender. Add to -fish mixture. Add well- beaten egg yolks and beat until very. light. Fold in stiffly-beaten egg whites., Pile lightly in greas- ed baking dish. Bake at 350° F. for 30-40 minutes, or until set and lightly browned. Chewing It Over Everyone's heard of grass widows, but have you ever heard of grass bachelors? There are two in Ceylon — thirty-year-old twin brothers who eat nothing but grass. They say that they enjoy perfect health. Both' are thin, but wiry, and both declare that other foods don't interest them. There's also an elderly Lon- don woman who has been eating grass (and practically nothing else since she was fifteen, In summer she is sometimes to be seen in Hyde Parke or Kensing- ton Gardens carefully gathering certain kinds of grass. She eats it uncooked and told a reporter that cooking would destroy its goodness. Lots of people have peculiar tastes in food. A party of twelve sat down in a Derbyshire vil- lage some time ago to a sup- per of heclghogs and expressed satisfaction at this strange fare, A Japanese visitor to a London hotel ordered goldfish for lunch- eon recently — and got them, cooked just as he had wanted. them, Crocodiles have made many a tasty dish for those who like them. White ants are described as a delicious ingredient of cur- ries served in Calcutta. The sing- ing girls of Japan last century swallowed earthworms alive, They said they had good effect upon the quality of their voices! How about roast adder, or sadder broth or soup? Adder meat is considered savoury by Making Music Highly Secret As the legend ea the gray vinyl floor of the ,entranee hall Melees clear, the sprawling con- crete building in Long island Qity is 0-14 ..'"World's Largest Music Printing Plant.' This much everyone knew, but little. more, for the firm of .0, Schir, iner, Tne„ has sheathed its. operation in a cocoon of tnr- penetrable secrecy for 00 years. gven president Iludolph..Talthert has to- flesh-. pass when he wants to go. through the for- bidding-looking • door marked Printing Division — No Admit- 'Once. Last month, the rigid security rules were relaxed temporarily for 21 .members of the nation's music. press, The .occasion: An opening salute to next year's gala Schirmer centennial, Oddly enough, it is not the process of printing music which Schirmer guards so zealously, although the firm does boast of a few secret techniques all its own. The reason no one is allow- ed in the plant is that Schirmer's own music makes up only a fraction of its printing output (60. to 65 per cent of all the music published in the U,S.). The rest of its business comes from other publishers, and it is their property Schirmer is guarding. Chappell ez Co,, for example; which publishes Cole Porter, Rodgers and Hammer- stein, 'and Lerner and Loewe, has all of its scores and sheet music printed by Schirmer, as do. such other solid Tin Pan Alley houses as Irving Berlin, Frank Music, Big Three, Fam- ous and Shapiro Bernstein. As Talbert explains the need for security: "The important thing is to protect our competi- tors." To illustrate the point,. Hans W. Heinsheimer, the. firm's astute director of publications, noted that "sonie one might see an album for piano and organ and it would give them an idea, the gipsies of Sardinia and even in some parts of France it is eaten with relish, "It's not what you cook, it's how you cook it that matters," said a famous French chef. He once cooked a three-hundred- page book of recipes, garnished it with tasty sauces and ate it for dinner. The Meek hats a rovtiOrt, but the idea .does not." Music publishing, Wt. the visit, the plant last month. covered, is a taseimit:ing mixture of the old end the new In. a eer- row room where northlighte floods throt.-'r huge windows, six men sat at 'a I -tn.f. b- and, With heeler et in lane llend and an old-feelsient d die in-the other, Stamped me. het] sembole on a metal plate, just exactly as Bach had done 250 years ago Despite modern inventions like the vari- ous "musical typewrite) which can reproduce a score with greater speed, nothing remains As pleasing to the e" of a fasti- dious composer' es the artistic handiwork of a master engraver.. Engraved music is also more accurate and easier to read, for regardless of how many notes or rests a composer puts in a measure, the engraver can ac- commodate him and still come out evenly at the bottom of the page, Composers who insist that their music be engraved by hand include not only Samuel Barber and Leonard Bernstein, but also Berlin, Rodgers and Loewe, After the engraved plate has been made into a black-and- white 'proof, the piece of music moves into the modern world of offset printing where huge presses are capable of producing 32 or 64 pages at a time at the rate of 6,000 impressions per hour, Lying around in stacks op. the floor last month was a vari- ety of just-printed music which ranged from sheet music • of "How High the Moon" -to a bound volume of Schubert's Mass in G. "Popular music used to sell in the millions," Heinsheimer meted as the group moved into the bindery, "but it isn't the same today, Take the 'Messiah,' for in- stance. That's the biggest-selling item in the SchirMer catalogue. Twenty years ago we printed It in lots of 5,000, and today we print it in lots of 50,000 to 75,000. each year, In spite o.f what they say about the popularity of rock roll, this' is just atypi- cal example of the growth of musical activities and musical culture of America." — From NEWSWEEK. If you want to know the dif- ference between a child prodigy and a spoiled brat, ask the neighbours. "MY ISSUE 24 — 1960 ThE !WINS ARE BEHIND' THEM Survivors of the earthquake ittnhicff lilt tar, Iran, set up corrip an a hill overlooking the ;tried t ritY. Af least 2,000 Of the city's 17,000 persons died the quake April 24. DISASTER IN CHILE — Newsm'ap and detailed inset locate• some of the areas im Chile that were hit hardest by earthquakes arid tidal waves. EitiLlOtoNtEitt. MOMENT OF TRUTH — helplesity lot the ford Worst,. bulk, fighter puts his hands fate iii the Madrid ring. The butt Old riot elaticieke