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HomeMy WebLinkAboutThe Brussels Post, 1952-1-30, Page 3Stronger Engine For "Flying Bicycle" A regular airplane fusilage is be. ing used in the reconstruction of Canada's first ornithapter—hut the same "flashing bird" type of wings will be used for the second time, Inventor James E. Caldwell and aeronautical engineer W, 15. Fran- cis of Medicine Hat, Alta„ have taken apart their fust model, an engine -powered bicycle with wings fore and aft which flapped up and down in birdlike rhythm. In tests last month the contraption, with one man aboard, cleared the ground by about five feet, The light plane fusilage Is being use so a seven horsepower gaso,. line: engine can be substituted for the previous two horepower unit. They quoted Kaman engineers" as saying its application to the field of rotary wing aircraft would result in a "marked increase" in the load -carrying and other per formance of helicopters because the new 125 horse power gas tun. bine "weighs only half as much as a comparable 500 -pound aircraft piston engine" and will burn either kerosene or high-test gasoline. The turbine -powered Kaman K. 225 helicopter used in the tests was flown by William R. Murray, of Wilton, Conn., Kaman test pilot and a former Navy airman, the navy said. It explained that the Boeing YT 50 engine in the helicopter—un- like the turbo -jet power plants now widely used in combat aircraft and even on the rotor -tips of a few experimental helicopters employs the power it develops to turn a shaft which„in turn, drives the helicop- ter rotor. "In this respect, it is quit simi- lar to the turbopropeller power plants that have been developed and are in use on a few airplanes,” one navy official said. "The Boe- ing engine does not get its propul- sive force through a jet exhaust gases in the conventional jet -plane manner with which the general public has become familiar. It simply uses these burning gas- es to' drive a turbine connected -to a shaft which, in this particular case, turns a helicopter rotor in- stead of an airplane propeller," P cture Thist- Carrying enough equipment to satisfy the most rabid shutter -bug, Michpel Rou- gier of Life Magazine "covers" the Korean truce talks at Pan- munjom, Korea. Naturally, it's just a gag, but it must have been pretty good because it even drew a laugh from the stoic Reds Pigs Go To Market Sooner This Way You can save 4 to 6 weeks of feeding labor if you continue anti; biotics in pig rations until market- ing. That's what happened in a University of Minnesota test which checked the value of feeding an- tibiotics from 125 pounds to market weight. Previous work had indicat- ed that perhaps aureontycin, ter - ramycin or penicillin had their chief influence in the early stages:. Shorter feeding period was the chief advantage of longer antibiotic feeding. Pigs fed vitamin B-12 and an antibiotic throughout the ex- perimental period from 33 to 200 pounds required 4 to 6 weeks lets time than those on a good control ration without these substances. Those fed both growth stimulants to 125 pounds then only the B-12 supplement required 3 to 4 weeks less time to bit the market. Pigs fed 0-12 but no antibiotic reached 200 pounds 18 days ahead of con- trols. , Pigs supplemented with antibio- tics consumed the most feed daily but also made most rapid gains. Those receiving aureontycin and 0- 12 throughout the experiment reach• ecl 200 -pound weight in a• little over live months. Controls took more than six months. Since- there was no saving in feed, antibiotics boosted cost of grain slightly. But with the very small amount needed extra cost :is much less than the albor in a longer feeding period, Trilby at Work. In South Bend, Ind., Tribune Reporter harry Srhaude apologized to his city edi- tor for his scanty coverage of a ,Shrine 'dinner: he hadvoitutteered as a subject for hypnotic, slept soanvlly through most of the affair. "Dirt Cheap" Heating While housewives complain of rising fuel .costs, a small group of scientists are sitting snugly in a Berkshire laboratory which is heat- ed—with earth! Beaded by a woman physicist, Miss M, V. Griffith, of the Electri-. cal'Research Association, they have just finished installing a new and revolutionary method of central heating, the "Beat Pump," which draws its heating power from the earth. The apparatus, has taken three years to perfect, and can provide constant warmth at any needed temperature at one-third of the cost of electricity. Actually drawing heat from the ground, the process might best be dcseribed as "refrigeration in re- verse." The unit consists of a 3,- 000 -gallon water -tank sunk six, feet under ground with water piped off into an "evaporating tank" con- taining a working fluid—identical to that used in the family "fridge," Under pressure the chemical reaches boiling point, converting the water into steam, which is piped off in the normal way through radiators. From the average householder's point of view, Earth -Heating is, a perfectly sound and economical method of warming a home. Instead of the large tank, a grid of water - pipes attached to the mains could -be sunk in the garden, with the power unit—a seven -kilowatt con- denser—housed in a small • shed. For country -dwellers not on the electric mains 'the unit could be driven by a small oil -engine. At the present time the installa- tion is expensive, costing as much as a normal boiler unit running on coal, but the researchers are con- vinced that they can cut costs until the free source of power is a practi- cal commercial proposition. Simplicity Is Keynote in 1952 Lap Desi' "Hairpin" curves Itr polished, tubular brass give sleek. fluid lines to this modern pin-up tamp. Doubly flexible, It swings from the wood block and its shade turns on a swivel. BE EDNA .*Dm MODERN tamps, as reflected by the dew designs for 1952, pro, vide aotnething for everyone. There erg lamps for homes where space is limited, Once nearly every' home has that problem these 'days. 'There are damps' with Casual styl- ing, 1(4 provincial and colonial interiors and lamps in simple good' "'taste that are not Pegged ° to any perled,' Whatever the new lamp, its key- note is simplicity. Because they are planned to balance the clean lines of 'Modern furniture, many of the 1952 deafgns have, thin, hairpin curves' that .carry on the shape of metal supports used on chairs, tables and cabinets. Since ironstone china is enjoy- ing a heyday, there are lamps' in Dila off-white, gleaming, glaze. But ;these lamps are made along basic, simple lines to fit In With either contemporary or traditional set- ' tings. Casual styling, the end result of ranch house and provincial decors, has produced pine and maple bases tthat'-are,•paired with °chintz or ,,plaid shades. Other• lamps in this group are those,with burlap -cov- ered shades anbases, or shades In straw and nubby fabrics. Es- pecially planned for ranch houses,. according to the Lamp and Shade Institute of America, are lanterns from California that combine such. rustic materials as weathered Blending Perfectly with tetter traditional or contemporary In - fedora, this Ironstone lamp Is fashioned in a simple "Platter" de- slsn, The shade matches the off-white color of the base. brass, rusty iron and Salem ma- with two swivels and shades that turn in complete circles. Other' For homes where the need Sox types convert from table. to floor flexibility is foremost, there- are lamps by . means of extension - floor and table lamps equipped shafts. Applied to industry andlarge housing estates, there is a twofold drawback: the large capital outlay for a unit of suitable size coupled with the need for a large volum't of water such as a lake or river. Yet even here the researchersare con- vinced that in time they will be able to produce a unit capable of doing both these jobs. 'TA2 BLE TALKS axe re And ws ..We all know the value of plenty of vegetables in the diet. Most of us, alas!, also know how difficult it it to get our families to eat enough of them in winter weather, when we are limited to storage or canned vegetables or, if we're lucky, a few that have been frozen. But by preparing those that we have in different ways—adding un- usual seasonings and so forth—such difficulties can be pretty much over- come. So here follow a fete recipes which should be a help. The first combines parsnips with canned to- matoes to make a really tempting dish. PARSNIP -TOMATO SCALLOP 1 tablespoon butter 1 small onion 2 cups canned tomatoes 3/4 teaspoon salt Dash of pepper Dash of cayenne 2 whole cloves 1 teaspoon sugar 3 cups diced, cooked parsnips Y4 cup crumbs 1 tablespoon butter METHOD: Melt 1 tablespoon butter and add the chopped onion and try until the onion is golden brown. Add the canned tomatoes, salt, pepper, cayenne, whole cloves and sugar. Simmer the mixture ha - 15 minutes, then remove the whole cloves. Place a layer of cooked parsnips in the bottom of a greased casser- ole and cover with some of the to- mato mixture. Continue in layers like this until all of both is used, finishing with a layer of parsnips. Cover with the crumbs and dot with the remaining tablespoon of butter. Bake in a moderately hot oven (400 deg. F.) for about 15 to 20 minutes. v Using cornflakes instead of the customary bread or cracker crumbs, seems to make a vast difference in these.. SCALLOPED TOMATOES 1% clips cornflakes 2 tablespoons melted butter 1 Khali onion 2 cups canned tomatoes 1 teaspoon salt Dash of pepper 1 teaspoon sugar METHOD: Place a layer of the cornflakes in the bottom of a greas- ed baking dish. Sprinkle with half the melted butter. Drain the tomatoes before mea- suring, then add the chopped on- ion, salt, pepper, and sugar to the measured pulp. Turn this into the baking dish on top of the layer of. cornflakes. Cover with the remain- ing cornflakes and sprinkle these with the remainder of the melted butter. Bake in a fairly hot oven (400 deg. F.) for about 20 minutes, 'un- til the. tomatoes are thoroughly heated and the top is richly browned. If the family shows signs of be- ing tired of canned corn served up in the regular way, try then out on these, CORN "OYSTERS" 2 cups creast -style corn 2 eggs, separated 4 tablespoons flour 2 tablespoons butter Salt and pepper , Onion juice METHOD: Place corn in mix- ing bowl Separate the eggs and beat the yolks. Add these, along with the flour, butter, salt and pep- per, and onion juice to tante to the corn, Mix well, then fold ie the 'Award Of Merit" --Bruce M.n Wallace, (right), a Slmcoe, Ont., apple grower receives an engraved sterling silver tray as an "Award of Merit" from Agricultural Minister T. L, Kennedy of Ontario, i recognition of his services to the Ontario Fruit & Vegetcib e"Growers' Association. Mr, Wallace is retiring chairman of the Association's apple section, a member of the executive of the Canadian Horticultural Council, and secretary of the Norfolk Fruit Growers' As4ociatlon. Winner of the second award, present- ed at the Association's annual meeting in Toronto, was G. P. Parkin, Commissioner of Marketing in the Ontario Department el Agriculture and chairman of the Ontario Food Terminal Board. They Want. Judges They Can Scare A very interesting and novel point of view about the administration of justice in a country was recently expressed by Syd Hare who is secretary of the striking Toronto street railway union, lie -was opposing the principle of.arbitration and is quoted as saying that, while provision for arbitration is contained in the law in many U.N. states, the arbitrating boards are headed by a judge who is elected by the people. Mr. Hare added: "In most cases the decisions are favorable to labor." George Wilson, president of the union, on the same theme added this: "Workers haven't the same privilege of voting for judges here (in Canada). We have to take a judge who is suitable to the Canadian Manufacturers' Association and it is not right." There we have the interesting theory that judges should be threat- ened with defeat at their next election in order to assure decisions somebody regards as favorable to himself. With this idea, of bourse, goes the corollary that in car smash and murder cases, burglaries and arbitrations of every kind, the victory should go to the side which can bring the greatest pressure to bear on the judge, the court, or the board; to the side which can scare and threaten to hurt judges and the arbiters most'. . Under this theory, out of the window, goes',the whole concept of a body of law to be obeyed and to be administered; out also goes the concept that there are men of decency and judgment earnestly and sincerely trying to settle differences beween their fellow Wren in fair- ness. Law of the Jungle- Why don't Messrs. Hare and Wilson pursue their idea and suggest the complete abolition of the judiciary and the courts and leave people to settle their disputes by slugging it out or shooting it out—the law of the jungle? With increasing frequency one hears labor leaders, who have failed to get all they hoped for out of conciliation or arbitration board awards. lashing out in extreme language about "injustice." Ford Brand, a Toronto controller and labor union leader, recently said in effect: We didn't get what we want, therefore the whole concil- iation board set-up is no good. This civic lawmaker had already expressed his view as to how law should be administered and bow a city or a nation should be run when he said: "The only thing left to us - , , is to take the late into our own hands." This point of view implies that neither judges, employer representa- tives nor employee representatives are expected to study cases before them with intelligence or fairness. This point of view implies that one side only is right, that it is all right and always right. It implies, too, that only one side has rights. It is a long time since our society rejected the principle of the divine right of kings. We see no reason whatever for accepting a new principle that divine rights go with membership in a labor union. These people are calling for a kind of justice which means injustice for every- body else in the community.—From The Financial Post. egg whites which have beer beaten lentil stiff, but not dry. Drop the batter from a spoon into deep fat heated to 36s deg. F, or until hot enough to brown a day-old cube of bread in 50 sec- onds. Fry until golden brown on one side and then turn and brown on the other side. Drain on un- glazed paper and serve while still hot. * * * Even sauerkraut — healthtul though 't is but apt to become tire- some when served too frequently— gains a welcome piquancy when "done up" this way. TART SAUERKRAUT 3 curs sauerkraut 1r/ cups diced apple r/a teaspoon caraway seeds , IA cup sauerkraut juice METHOD: Place all ingredients together in a Heavy saucepan. Cover and cook for about 15 to 20 minutes, rtirring occasionally, un- til the apple is tender. Serve al once. r * « ,And 'astly, here's a method of dealing with canned green beans you may never have tried, GREEN BEANS SCALLOPED 1 tablespoon butter t *hie; noon flour Salt and pepper teaspoon Worchestershire sauce 1 can condensed mushroom soup 54 cup grated cheese 2t/ cups canned green beans cup buttered crumbs METHOD: Melt the butter ano blend in the flour. Add salt and pepper and the Worchestershirr settee, then add tete contents of the can of condensed mushroom soup. Cook until thick, stirring con- stantly. Add the grated cheese and stir until well blended. Place the well -drained canned green beans in a greased casserole and pour the mushroom sauce over these. Sprinkle the buttered crumbs over the top and bake in a moder- att oven (350 deg. F.) until the crumbs are nicely browned—about 20 minutes. Fit Dress First Then Sew Zipper Zippers go hand-in-hand with streamlined, smooth -fitting fashions. 'Pitt days of the gaping placket were numbered when zippers were put into use on clothing in 1923. Today, there's a fastener design• ed for every closing need, and al. though it might be -considered a knack, it's just extra rare that s needed in setting one properly in a garment. tie sure your dress is properly fitted before inserting zipper and for hest results work with zipper closed. When stitching zipper, some fab- rics treed special handling and with organdy, • fabric should be slightly eased as it's stitched to zipper. Hold zipper tape tightly as you pin or baste it to fabric. After zipper is inserted, and 11- lustrated directions are given on each zipper package, the work doesn't stop there. To give it a tteat,finiahed look, place a folded tnrkish towel directly beneath zip- per closing, then put a dampened press cloth over zipper and press. How Can 1? By Anne Ashley Q. How can I prevent pastry from shrinking in the pie pan? A. This will usually happen if on- tries to stretch pastry to cover the pie pan; this only makes it •'• ink farther in the laking. It the pastry does not reach roll it out a little thinner, and then re- place it in the pan. Q. How can I remove ink spots from paper? A. Apply a solution of muriate of tin with a soft brush. When the stain disappears, rinse and then dry the paper carefully. Q. How can I remove old var- nish from furniture before revar- nishing? A. Use three tablespoonfuls of washing soda to one quart of water, applying with a rough cloth. Q. How can I prepare a good wall paper cleaner? A. Mix two cups of f nr attd one tablespoonful of' kerosene with enough water to make a stiff dough; then knead thoroughly. LTse like ordinary cleaner. Q. How can I make white flan- nels and wollens soft and white when washing? A. The juice of half a lemon squeezed into tire last rinse water will keep the flannels and woolens soft and white. Q. How can I treat frostbite? A. Rub the frostbitten parts vigorously and -bathe in cold water until the blood circulates freely; then rub with mtton tallow. Q. How can remove buret food from a pan? A. Shalee a generous amount taa soda into the pan, fill it- with colt .. water, and let it'stand on the back of the range for a while. It can then be cleaned very easily, Q, How can I launder corduroy clothes easily? A. Wash the corduroy clothes with mild soap and plenty cf warm water. Rinse well, shake, and hang up to dry: Q.` Hoy can I keep parsley fresh? A. Put the parsley into a mason jar. Put the lid on securely and keep in a cool place, Q. How can I clean white fur? A, Put some warm, dry corn - ureal into a large pan, and then rub well into the fur. Warm, dry bran 'will answer just as well. After the cornmeal or bran has been thor- oughly worked into the fur, shake it out. Dear Old Dad! Although he falls far short of the record by becoming a father at seventy-six, a Tennessee man seems to have created another by present- ing his wife with triplets at that age! The oldest British father of re- cent tunes was undoubtedly Mr. George Skeet, of Burnham Market, Norfolk, who at the age of 103 was the father of three "children" —William, aged sixty-nine; Eric, aged five, and a small daughter of two. A Rev. James Smith, of Vir- ginia, U,S,A., had a sixth child when ninety-nine, and Itis wife gave birth again when he was 1021 In Poland, before the war there was an even more striking case. Kasper Raycol was 103 whenhe married; he lived fourteei' aewrieand the pair produced two boys and a tirl, Thomas Parr, who lived in the me of Charles II, was certainly a Shropshire "lad." He was still court- ing at 120; and the country was sprinkled with his children. Few women have childen after fifty; although in 1949 a Mrs. Emily Brown became a mother at the age of fifty-one, at Manchester; and two women aged fifty-four have given birth in the last thirty years in Britain. - The world record is claimed by a Yugo -Slav woman, aged seventy- four. And the youngest mother— well, site was five -year -odd Lina Medina, whose baby was horn in a Lista (Peru) 'hospital in 1939. LEFT HIS BONES "FOR OTHER LIPS" Last year a Bologna man, feeling°¢ death approaching, began to worry because be would not be able to take Itis beloved clarinet with him. He sat down and wrote his will, leaving and instruction to his ex- ecutors that his bones should be polished and made into clarinet mouthpieces. 'This, lie felt, would ensure that part of his body would continue to be associated with clairnet-playing—and his wish was duly carried outl Trainers Of Bears Keep Fingers Crossed The least -loved of all performing animals are bears, though they can be docile and obedient. The trouble with bears. especially the polar variety, is that they are unpredic- table—uncertain—incalculable. An internationally famous bear trainer, Adolf Kossmeyer, used to put polar bears through their paces. and at the end of each performance leaned forward to the most trusty member of his troupe to be kissed. Hundreds of times the bear kissed hint and seemed very pleased with the greeting. Beware of Liquor Then one day, just as everything had passed off satisfactorily, Adolf bent forward to receive the usual caress. The animal snapped, caught the trainer by the head with his teeth, and a few minutes later "Kossmy" was dead. What caused the bear to behave so savagely has never been estab- lished. It was probably just a mood, or something unnoticed by others that disturbed his equilibrium. A number of trainers have lost their lives while performing with these animals. Once when a trainer named Sargono was presenting a troupe of bears, with a spotted hyena for make -weight, he entered the cage and fell to the ground be- cause itis robber boots were mud- died and slippery. One of the• bears (a Russian) sprang at him as he lav there, and seized his side. Meanwhile, the hyena bit him on the head. A second hear joined the attach on the trainer. the animals, but it was too late. Sargono died within twenty min- utes. Another tragedy put an end to the clever trainer, Thomas McCarthy, though many circus trainers attri- bute his death to his fondness for strong liquor. Animals sense the loosening of control, so most train- er do not "indulge." McCarthy lost an, arm, but continued drinking. Then he was bitten on the wrist. Later, at Bolton (Lancs), he was torn to pieces. Experts of long experience in the training of circus animals aver that between trainer and animal there must be something approaching sympathy and affection, or at least understanding. Discipline is very essential, too. But every trainer of bears worth his salt must ever keep his fingers crossed. Two Factors Bears can be lovable creatures and a source of great amusement. When a bear stands upright and waddles its way to the trainer, maybe to drink from a bottle of sweetened water, or to do his next trick, young and old shriek with laughter. There is nothing more quaint. The average perforating bear is said to enjoy applause; he certainly loves his tit -bits of reward. Gener- ally be, or site, is dependable, though subject to moods that may show themselves instantly. without warning.