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HomeMy WebLinkAboutThe Brussels Post, 1962-09-20, Page 711141%., Reporter Solves Murder MisferY sent to Norway and Sweden Or training. Among the group ready in Denmark, the one big worry is that the Tibetan refu- gee colony back in India will ex< peat too much Xrem them when they return next year. John r. Fenneberg, banish chairman of the Committee for Tibetan Assis- tance, points Out the danger, "The pupils," he says, "must dis- appoint any expectation that any- one can learn to make a car in just three years." COMEBACK-POO.' 15013BIN — Automobiles towing boats on trailers are a common enough sight on the notion's highwaYss but a horse and buggy towing a boat, complete with outboard motor, is a real traffic-stopper, Shortly after this picture was taken, the driver stopped at a service station for gas and oil for his ottiboard motor, of course. Lion Tamer Uses Kindness ItY FABLE TALKS Jam Anxttews, Sleep. Less And Live Longer Can sleep become an enemy which shortens life end, saps vi- tality? Immanuel Kant, the great philosopher, thought so. He lived, to be nearly eighty and never slept much. What do our present-day scien- tists think? They are saying that eight hours of sleep can be too many, In fact, scientific experiments over four years show that some of us may do better work, or put up a better performance in sport, after spending a sleepless night than we do after sleeping sound- ly for eight hours, An authority on sleep, Sir Her- mann Weber, said that excessive sleep is the cause of premature decay and the waning of brain power. There's only one way to find out how much sleep you need, says another expert. Cut down the period until the minimum is found and never exceed that point afterwards. "Six hours' sleep is enough for the average man, six and a half for the average woman," says doctor, It's the quality that counts." London sleep investigator stat- es: "Our insistence on seven or eight hours' sleep is merely an inheritance from the lazy ani- mal world of our primitive an- cestors." The famous doctor, Sir James Cantlie, once declared that he hardly ever stayed in bed after four in the morning. Napoleon took only about five hours' rest daily. Short Vacation. And Long Hours. In a whitewashed manor bars on the Danish island of yn, twenty students were back at school after a summer vacation only three weeks long. The stu- dents — all boys feom. 16 to la years old — returned to a sched- ule that keeps them in the class- morn ten hours a day. There was ample justification for the short vacation and the long hours. Al, though one of their teachers had praised their "keen Minds, fine senses of humor, and feeling for beauty," the boys had a lot of catching up to do, The students on the country estate ealled Jerstru.p are refu- gees from the medieval theocracy of Tibet, picked from the 7,000 youths who fled their country to join the self-exiled Dalai Lama in India. Mindful of the 30,000 Tibetan boys still tinder Red Chinese rule, the god-king has tried to expose his own young followers to the twentieth cen- tury. But so far only Denmark has given them a. place where they can learn to live in a sud- denly complex world. By Western standards, the cur- riculum at Jerstrup. is conven- tional — and demanding, The boys take Danish and English, physics and chemistry, history and geography. But along with their algebra they must some- times stop to learn the simplest arithmetic, and they study the niceties of carpentry or metal- working with a concentration worthy of calculus. After their classroom day ends, they hear about Tibetan history and reli- gion from their two student lead- ers, Wongehule Gyalpo and Norbu Tsering, Occasionally, the twentieth century rubs the boys the wrong way. "Everybody works too hard here," 'Wongchuk says disapprov- ingly. "I don't understand why . . . It would be better to spend our days reading the scriptures." But it was the boys themselves who asked for a ten-hour day not long after they came to Denmark late in 1960; until then, they had spent only six hours daily in class. Their dilemma has been stated this way by Wongchuk: "We are behind the times • . . and we must, change. But we do not wish to lose our heritage by changing too much," For all their concern with their Tibetan heritage, the refugees in Denmark are seldom homesick. When a well-meaning.Dane sug- gested giving them two yaks from the Copenhagen Zoo to make them feel more at home, the boys tactfully turned the of- fer down: "It would take too much time from our studies." The Dalai Lama has already picked 40 more students to be flown from India to Denmark as soon as their fares can be paid, and eventually another 120 will be AVA ACTS -" Actress Ava. Gardner,f14,ears a plumed hat and gown popular with the ladies at the turn of the cen- tury during filming of a new movie in Madrid, Spain. Fresh, frozen, or canned beans may be used. The fresh or froz- en may be pickled with or with- out cooking. Easiest of all is just "'Packing the fresh beans in clean hot jars and pouring over them a boiling mixture of: 2 cups each of water and vinegar, a quarter cup salt, a half teaspoon red pep- per, 2 cloves garlic, and a large spray of fresh dill. If you don't have or can't get fresh dill, dried dill seed can be used, about 2 teaspoons, I used this for another batch of beans brought to me by a gardening friend, and this time I cooked them just till tender, drained them, reserving 11/2 cups of the cooking water and adding as much vinegar with ya cup sugar, 2 teaspoons salt and dill seed, 1 teaspoon hot dried pepper, and 1 clove of garlic, chopped. Beans were simmered a few minutes in this and then packed into jars, * * These, too, will be given to friends at Christmas, together with some pickled mushrooms and tell you about those an- other day. When there's pickling syrup or vinegar left over after the jars are filled, I save it for the next time or add it to the salad-dress- ing bottle (which I maintain much like a stock kettle, adding to it from time to time). * * * Food freezers are becoming an important part of every home- maker's equipment. To mothers of large families, a freezer is al- most a' necessity. Where only two people are concerned, they may he termed a luxury. In any case, it is important to know how to use this modern food saver. Here are some tips by owners who have learned that frozen mistakes can be costly, A t m of tense policetnew wtatine blue jeans and sweet., n shirts and swinging sledge barn- • t mere. ha-hed away rti. the iepri,e is rrete basement floor of a modest San Frantieeo heene”one day re-. rently. Watching, a reporter asked Lt. Don Scott: "DJ you, think you'll, find the bodies there?" "Ak Ed Montgomery," police- man Scott, snapped back. ,1 e knows more abratt this than any- one." Teroueh diligent legwork, Ed Montgomery, The San Prancisco Examiner's Pulitzer Prize-win- nine reporter, had. led the police to a :solution of a myeterious dis- appearancesscasePpler the coat of concrete, police did find two bodies—those of 68-year-old Jay T, Arneson and his former wife, Mildred Maude Arneson, 58, a registered nurse, who had oper- ated a run-of-the-road motel, El Sombrero, on the' outskirts of Santa Rosa. San ' Erancisco'S Police Department promptly filed murder charges 'against the own- er of theehouse, Ralph .Kroeger, Califernia police began looking for another missing per- son, Kroeger's wife, Iva, who had disappeared entirely. The Kroerers had met the Arnesons last November, become friends, and, before buying their house, moved into El Sombrero tempor- arily, Four months age, the Arnesons dropped out of sight, Routine checks by police turned up no- thing. The couple probably Would be missing still if two of Mrs, Arneson's sisters hadn't gone to the Examiner for help. The paper assigned Montgomery to the case. An old hand at solving mys- teries—in 1955, he found the body of' a murdered girl in a remote hilly area the FBI had already searched—Montgomery plunged into his investigation of t he Arnesons' disappearance with the same sort of „,energy he used to expose, skuldtiggery in the Internal Revenue Depart- ment in a Pulitzer-winning 1950' story. Combing ground already presumably' covered; by .cops, the tall 51-year-old ex-Marine, who: wears a hearing aid, began un- covering intriguing bits of in- formation: Although Mrs. Kroeger report- edly told pOlice that the missing Mrs. Arneson had phoned her from South' America, telephone- company records failed to reveal Such a call. - One neighborhood rumor had it that the missing Arneson was 'a patient at Fort Miley Veterans Administration h ospi t a 1; he wasn't, Montgomery discovered, Further checking revealed that Arneson's veteran's p e. nsion checks—sent to El Sombrero— were returned unopened. Although Mrs, Kroeger report- edly had purchased the El Som- brero. Motel from Mrs. Arneson, no record of sale showed up in county deed books. "All this didn't sound right," Montgomery said, He began look- ing for what was wrong. "I had to go and dig out every damn thing myself," he said. "I found out that the missing woman had purchasecli 14500 in traveler's checks, and I proved that they had been forged when .cashed," If this was tantalizing, a clue that Montgomery finally discov- ered was dynamite. A former guest in El Sombrero Motel ad- mitted he had driven to San Francisco with Mrs. Kroeger one. day and dug a hole in her base-. relent for her. "That lit the Nee,' Montgomery says. The remaining spadework was simple, of course. When police dug up the two bodies, the re salt was a surprise for soft-talk- ing Kroeger ("I didn't know I had guests in the house") and a sad irony for Montgomery, whose stories had kept the case alive. "Where I should have had a cold exclusive," 'he said, "I had only an hour's beat." A coroner 'hair tipped off the rest of the press. — From NEWSWEEK * Variations on the watermelon pickle theme include versions using ginger and curry powder. Another favorite is called Moth- er Crawford's Mustard Pickles, in honor of the sweet lady who gave it to me. . The vegetables are a quart. each of cucumbers and green tomatoes cut into chunks, cauli- flower divided into flowerets, and- little white pickling onions. These are placed overnight, to- gether with four sliced red pep- pers, in a strong brine — 2 cups salt to 4 quarts water. In the morning, they are heated in this and drained. Then they are add- ed to this sauce: 1 cup flour blended with 6 tablespoons mus- tard, teaspoon turmeric, 2 tea- spoons celery seed, and 1 cup sugar, Slowly blend in 2 cups water and 3 pints vinegar; cook all together till thickened. Add vegetables and cook for 20 min- utes. You can gee why this is not an operation to be undertak- en in a small kitchen, but the pickles are wonderful, Some day I do intend to make them again. * * Meantime, I'm happily experi- menting with minor projects, and. a new one is `dilled or pickled string beans, such as have be- , come popular for parties. They are expensive to buy, but are easy to make and there's a choice of recipes, foods. They`lose their food value and palatability fast, One last word of warning. Keep that freezer at zero tem- perature. And, if you really want your investment to pay dividends, don't treat .it as an- other piece of furniture, to be showed into a space where it looks the nicest. Leave plenty of air-passage space around the unit, It does not take kindly to crowding. Treat your unit with respect and you can expect full returns from every frozen-food dollar, JOIE DE VIVRE — Gail Jones jumps for joy while vacation., ing in the Virgin Islands. 'The idea that anyone could Teel the deep affection for lions and tigers that she does for close friends would. probably be in- comprehensible to the majority of Evelyn Curry's circus audi- ences. Yet Miss Curry explain- ed, when she was appearing in the Ringling Bros. Barnum & Bailey Circus, that affection and understanding consideration of her animals' feelings are impor- tant factors in her successful career as wild animal trainer and exhibitor, Believed to be the only wo- man trainer in this country to own and work with a mixed group of lions and tigers, Miss Curry currently has ten African lions, Bengal and Sumatra tigers. Her pet is Angel, an 11-month- old "tiglon," the only offspring of a lioness and a tiger surviving now in the United States, Angel weighed one pound at birth, and is the female cub of two of Evelyn's smartest an- imals, Napoleon, a Bengal tiger, and Pasha, a Nubian lioness. Like many babies, Angel has been mostly bottle-fed with a special formula of evaporated milk with yolk of egg and fre- quently cod liver oil. She is vociferous about her feedings which are generally four or five times a day. She grew so rapidly that about five pounds of raw steak were added to her daily diet at nine months„ "If I leave a single thing out, of her formula, she knows it and just won't finish it," her trainer said. "She's really fussy about her food. I buy better steak for her than. I do for myself. I tried bargain cuts.a few times but she turned 'up her nose and left the meat untouched," Feeding Miss Curry's animal family is no ordinary housekeep- ing job. It takes at least 150 pounds of meat each day, seven dozen eggs, and eight enormous cans of evaporated milk. At supermarkets, she buys ,huge sides of meat, part of which is stored in a large refrigerator in the trailer in which she travels. Dinnertime for the big cats is around 8:30 or 9 o'clock at night, after their last per- formance. Since Evelyn has owned her own animals, four other lion and tiger cubs have been 'bern and survived besides the "tiglon." By now, she has learned exactly what to do for each little new- comer, 'generally putting the cub to nurse with its mother for a few days, and then transferring it to bottle feedings. "I never go by any get rules," Miss Curry told me, "only plain common sense," Each of fEvelyn's lion and tiger cubs has progressed from sleep- ing in a baby's bassinet with tiny pilloevv to a play pen, and then into its own cage. Each curb also has had its own toys: rubber clown dolls, squeaky lions and tigers, Teddy bears, and a rock- ing horse shared among them. ,e Angel, which Miss Curry ex- hibited free of cost to over 20,000 What Do YoU Know About NORMWEST AFRICA? orphaned and underprivileged children 'in' a section of upper New York 'State, still plays with a Teddy bear; and, in a nearby cage, so does Sato, a six-year-old lion. None of Evelyn's lions or tigers is over seven years old, It takes, three years of con- tinuous training to teach a big cat to perform a circus frickeand whenever one of Evelyn's an- imals "takes his seat" for the first time (jumps onto a high iron pedestal) she is pleased as. if it had graduated from school, according to Inez Whiteley Fos- ter in the Christian Science Monitor. For safety, Miss Curry depends on her own extreme alertness and understanding of her an- imals. She never does her best when she is too, fatigued, she says. As she works with each animal in training, she learns its' individual characteristics. She discovers which tricks each an- imal will allow itself to be taught; at which ones another may balk. "Animals are just like people," she commented, "They react very similarly. A 'bad' lion for one trainer often turns out to be a 'good' animal for someone who has the right attitude and who tries to understand its problems," It seems that lions and tigers have problems too! One of the Most frequent causes of argu- ments, Miss Curry says, is jeal- ousy -- professional and person- al. When Princess, a beautiful lioness, was added to the group, Napoleon cast welcoming glances, In her direction, but Paella soon made her views clear in angry „tones Napoleoe evidently under- stood, "Unless you understand wild. animals and thoroughly know what you are doing, you have no business in a circus arena with there," Evelyn continued, also very important that your animals learn to know and to like you; thai each osie real- izes it can trust you," As Miss Curry cues her lions 'and tigers in the cage, she talks to each in turn, affectionately aid coaxingly, as to a child, Completely alone, without aid or a whip, chair, or any other trainer's eautiontary device, she enters the huge locked steel cage and puts her animals through amazing performances. (4., When one is eating 'a steak be roast, or something Sheller, isn't it all right and snore ton, venient to cut the meat up into Several mouthfuls at a time be' foie eating id A, Although it may seem more ceseVenieht to do your "cutting tip" all at one time, it certainly Is not considered good ferm. One should out off a single bite tit a ISM* ONEll$1,Nd Teddy; left ,arta, Freddy gridgenoh„ keeo, their tieighbOrt, dolifased,, WELCOME HOME — Caroline Kerinedy cha ts with her father at Mrs Kennedy looks tats at Quonset Point Naval Air Station. They had just returned home front a vacation lii I oly. - • .• • . ^ , • If there's anything more fun than serving your family ice- cold watermelon for dessert on a hot summer evening, it's pro- dueing a crystal dish M spieY watermelon pickle at dinner on a winter evening, or presenting jars filled with it to friends and relatives at Christmas. * Watermelon pickle is ideal for making even in a kitchenette, in small quantities, and even if your consumption of the fresh fruit is limited. At our house, the con- suming, though appreciative, is slow—a slice or two a day. As each nibbled rind comes to the sink, it is trimmed of outer green and inner pink, cut in cubes, and plunked into a big glass jar half- filled with a weak'brine solution (a teaspoon of salt to a quart of water). The jar is kept in the refrigerator till, it's full, * * When there's a quart or so of cubes, we drain off the brine and boil the melon in fresh water till tender — but not too soft. Meantime we make a syrup of 2 cups each of water 'and white vinegar, 4 cups of sugar, a sliced lemon, a stick of cinnamon, and a teaspoon each of whole cloves and all-spice. Can't you smell it now? We add the tender melon to the simmering syrup and let it cook till the rinds are transpar- ent—an hour or more. Then we pack it while hot, into sterilized jars, tighten the lids, and' set on the counter to cool,, writes Edrie Van Dore in the Christian Sci- ence Monitor. .6,V,00,0f440V-VM., " btio TARHIT eiNeetie 6 doLtA Do not expect to defrost yqur freezer spasmodically, or only when the frost becomes an inch thick. If you own a family size, possibly every six to eight months will do the trick. Once a year will suffice where the unit is catering to a family of two Never allow more than a half inch of icing to accumulate. To avoid ruining the motor, do not overcrowd the unit with unfrozen foods put in at one time. Partly freeze them first in the freezing compartment of your refrigerator, or chill them thoroughly, An overworked mo- tor can turn a necessity into an expensive luxury. E, The wise freezer owner does not expect to preserve poultry (other than turkey) or wild gam,o birds in a container that is, not heavily waxed and first filled with water. Freezing in water prevents burn and keeps the, meat in A-1 condition for a lodger period. .This also applies to most types of fish. How many freezer users over- look the fact that the unit will accommodate and preserve more than fresh meats, fruits, and vegetables? Lemon and orange rinds (for easy grating), marsh- mallow7L dates, raisins, dried foods, candies, nuts, cranberries, mints, candles, coconut, mush- rooms, herbs, sweet cider, and dry yeast keep vary well, Even the dampened laundry will await ironing day in expert fashion, * On the ether hand, do not at- tempt to freeze fresh whole to- matoes, stuffed. poultry, vege- tables without blanching, un- baked yeast breads, overly ripe fruit, deviled, eggs. dressing. of Moat tantaintegg sage, powdered sugar Sting made with water or milk, raw potatoes, lettuce, on- ions, celery, cabbage, or cucum- bers, * Who would be so foolish as to fill a :freefter with unmarked products? One's memory is not tti be trusted as to What the unit contains,,. nor as to when it was froten. Lgbelf Label Label! is Never refreeeze once-thawed