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HomeMy WebLinkAboutThe Brussels Post, 1952-10-22, Page 7Slater Wellington's mother al- ways said that her son was destined to become a writer, "He writes such !every' .letters," she declared. "I'm •sure he'll make his mark some day in the literary world." Friends of Mrs. Wellington smil- ed and exchanged knowing glances. They'd heard mothers talk about their offspring before, By the time Slater was graduated from college Mrs. Wellington was more than ever convinced he was going to be a great writer. And Slater, wlio had always de- pended couch on his mother's ad- vice, agreed that writing tvould be pleasant work, ad maybe he did have some talent. Ad so, after a montl,'s vacation he fixed up a room in the old Wel- lington home and sat himself down to become a writer. He sat for a log time, chewing pencil ends, be- fore writing a word, He spent a whole morning trying to get going. At noon he gave up and went out to play golf. The next day he tried it again, and succeed- ed, after a fashiou,.in outlining the skeleton of a story. Ti was a very short story, and sounded pretty ter- r'g',le when he read it over. Mrs. Wellington read through the manuscript and seemed a little be- wildered. But she smiled confident- ly, and advised Slater to forward the story to a well-known magazine. Slater did, and two days later the story cane back, Slater was discouraged, but Mrs. Wellington seemed more sure of his success than ever. "Wsite" an- other story;"'she urged. 'Don't let one little rejection slip discourage you. Every writer gets them at the By `.the end of the summer, after having submitted some 15 short stories, and having them all return - cd with no; more... than, the custom- ary printed slip, Slater was ready to quit. It just isn't in me," he told his mother, "Slafer Wellington, If I ever hear you say that igain I11—I'lh—" His mother paused, grouping for words. Slater grinned. "All right. I'll try once more." Be sat for a long time, chewing pencil ends, before writing a word. "You'll try a hundred morel Suc- cess doesn't come that easy, young man," Shortly after this, Mrs. Welling- ton had another inspiration. "1 know what's the matter. You need a change. A change of atmosphere," Slater welcomed the chance to get away. Ile left the next day for Miami. En route an idea occurred to him, an idea fur a story. A great ideal 6 He could hardly wait until he reached Miami. 'Tired though he was, he started the story that night, and worked all the next day. Two days later l.e had the final draft completed and ready to send out. It was the that lie remembered he had neglected to write his mother, He felt guilty at the thought, because he knew she'd be worryig. and so before doing any- thing else, he began a letter. Ile' wrote about inconsequential things, striving to make the tetter sound light and airy, in order to 'forestall any worrying she might, , do. It was rather a lengthy letter, and Slater was tired when it was completed, Before going to bed, however, he addressed an envelope to a well-known magazine and sealed up his manuscript. • 1Qe mailed the manuscript the next morning and sat down to wait, utterly confident of its success. He -wasn't a great deal surprised, there- fore, when three days later, a cliec-k arrived ins payment for the yarn. But the letter that accompanied it was a little puzzling, "Dear Mr. Wellington," he read. "Enclosed is'a'check for your un- titled story. 1)o let ps hear from you again. The letter idea is a good one." Still a bit realised, Slater ripped open a letter from his mother that had arrived in the sante mail' "Slater darling; Your new story ar- rived today. I must confess I:don't Tike it as well apt some others you have written," How Uncle Harold Located Wells Whenever' any man wanted to get down to living Water, .he sent for my Uncle Harold. My ,sUncle Har o 1 d located wells, it was his purpose in life, When the word came to him, My Uncle Harold would nod his head that he would come, Then he would sit back and wait for the moon to come around right, The moon .was mighty important in the business. And it was a business, and my unole had a lot to do, Sometimes, too, he got paid for doing It, Not much, But paid. , , • When the moon was just corn- ing up full, and the gold edge of it was just over the tops of the trees, my ungle went to the haz- el thicketwith a wary step and an odd kind of fire in his eyes. And there in the full moon he cut himself a great fork of hazel wood, rankling with wet sap. He looked about, to see that no one was watching him as he limped it off. That would have spoiled it all, and he would have had to cut himself another fork, deeper in the shadows. That was important to my Uncle. , Uncle Harold 'then took hold of his hazel by the two forking ends, with the single stem of his Y straight out way from him. He set his legs at the same angle his fork made. Then . he tensed up. T loved to see him do it. It was the most interesting thing I ever saw a mail do. And I saw a lot of men do many things in my time. This uncle I had might go over a dozen fields, with his shoes getting parboiled with the night's dew, without, a thing happening to him. Or maybe he would not get halfway across the first field. It might happen any time. You never could tell. My Uncle Harold couldn't even. But you knew when it hap- pened all right. All at once, that hazel fork came to life. It began Match.Scen' Perfume Harrnony Fragrant Toiletries Must Blend BY EDNA MILES WOMEN who use a solid cologne stick in one scent and W a cologne deodorant in another frequently find that the fragrances clash anditbus. cancel, out each other. Actually, a woman does herself more Harm than good if, she wears several scents at the same time. Not only are they confusing, they are far from subtle or delicate in their appeal, " Ti's `always best, then, to buy toilet water, cologne, per- fume and solid cologne in one matched set so that you can carry through on one fragrance. Change your perfume with' the occasion, day, or mood but never let the fragrances war with each other, LIGHT, AIRY SCENTS ARE BEST IN a cologne deodorant and solid stick, it's best to pick a light, airy, fresh scent that's flowerlike in its appeal,' Save the musky, exotic, sophisticated' perfumes for the brisk winter days that are coming. You'll find that the new cologne deodorant comes pack- aged in a spill -proof. leak -proof plastic bottle and that it's' teamed with a' solid stick cologne that's foil -wrapped in a plastic case. This stick is small.enough to fit into the corner of"your overnight case or handbag but the supply is suffi- ciently large to last you for weeks. *f— This young lady uses aUck cologne and cologne deodorant int a spill -proof plastic bottle for traveling. The ptfck cologne eameat in a plastic case and both tralvelike nsceee�t ent: ties are in the same flower - to turn. It turned right over in my uncle's clenched 'fists, "no matter hoiv hard he was grip- ping it. His knuckles got white, but .the live wood turned.. It was just as though some huge hand you could not` see had reached up fierce out of the ground, taken hold of that stern of the, green Y, and. pulled it down slow and sure towards the earth. The stick went over slow and pointed straight down be- tween my uncle's parboiled' toes. It pointed right down -where the running water was..— From "Book of Uncles," by Robert P. Tristram Coffin. TIIEFMN'rRol:T Joku9LaAl. t- �- 7,1;71 TvP 1 Latest thing for poultry rais- ers is high - energy, low - fiber feeds for laying birds. * * * Poultry scientists at the Uni- versity of Connecticut have come up with a laying ration built along the same lines as the new feeds that make broilers grow faster. Here's what it does: * * * 1. Steps up production. 2. Lets you use less feed. 3. Gives you a heavier hen at the end of the year. * * * The Connecticut people got those results with both Barred Rocks and Rhode Island Reds. Tests haven't been made with Leghorns. * * * The biggest difference in the new feed, compared to standard laying mashes, is that it contains more corn, no oats, less wheat middlings, and more soybean oil meal. * * * In an 11 ,month. test, Barred Rock hens laid 13 more eggs on the new ration than they did on standard rations — 179 eggs per hen against 166. Rhode Island Reds laid 16 eggs more per hen -158 against 142... * *, * If you want it percentage - wise, the Rocks on the new feed Laid at a 65.7% rate, compared to 51.6%on standard feed. The Reds laid at a 49,1% clip on the' new feed, against 44.1%. * * * The feed savings are big. It took only 6.8 pounds of the new feed to get a dozen eggs out of the Rocks, compared to 8.4 pounds of the standard feed, The reds produced a dozen eggs on 7.2 pounds of feed, as against 8.6 pounds. * * * The Rocks gained nine -tenths of a pound each on the new feed, ending 11 months of lay at 6.2 pounds each. On the stan- dard feed, they gained only three -tenths of a pound each. * * * The Reds also gained nine - tenths of a pound apiece on the new ration, but only one-tenth of a pound on the old formula. * * * Death loss was practically the same on both feeds, but the Just Breezes Along — In Southampton, England, Malcolm Reece tries out the odd aero -cycle he Invented, If's a tricycle, driven by a miniature airplane propeller powered by a 98 c,c. two-stroke engine. The contraption hos a speed of about 30 miles an hour, Balanced Bushels — Champion bushel balancer of the world shows his skill at a London basket -bearing contest. Each bushel weighs 10 pounds and Alf ,Hardy totes 10 of them on his head. Called upon to de- fend his title, Hardy stacked up the baskets, showed up all com- ers in the bushel -basket stakes. slight margin was again in favor of the new feed. So was hatch- ability. * * * Cannibalism was no problem with the high -corn ration, and as an extra dividend the litter stayed dryer. - * * *. Here's the formula for the new feed: ground yellow corn, 1,223 lbs; standard wheat mid- dlings, 250 lbs; soybean oil meal, 200 lbs; 50% meat scrap, 100 lbs; 60% fish meal, 40 lbs; alfal- fa meal 50 lbs; butyl fermenta- tion product (for riboflavin), 20 lbs; steamed bone meal, 40 lbs; 10 lbs; vitamin A & D feeding oil, 5 lbs; vitamin B12 concen- trate, 2 lbs; manganese sulphate, 'ln lb; nicotinic acid, 20 grams. Brucellosis Advance Dr, Louis C, Barail, consult- ing biochemist and toxicologist, finds that chlorophyll, chloro• phyllins and similar products have marked deodorizing prop- erties but that too much should not be expected of them. Be- cause of the publicity that chlor- ophyll has received, kin says that more deodorizing products have been studied during the past few months than in the preceed- ing century. Though in his opin- ion nothing can take the place of the nose, he has devised an "osmometer," which appears to be a useful instrument for meas- uring smells. His latest "osmo- meter" twelfth .in a series, can theoretically measure up to t h r e e :hundred intensities of smells. The precision of the in- stt'ument is such that • if several operators are working on the sante sample, the differences in accuracy do not vary More than 4 to 5 per cent, which is within the scientific margin of error. `z: J :4TABLE TALICS R. lit ; akaut Andrews. Chop suey is one of the best liked of foreign dishes, but many home cooks feel that it is too complicated for them to make. On the contrary, it can easily be prepared at home and, by using corn soya shreds as a substitute for fried noodles, it takes a lit- tle more than a half hour. CANADIAN CHOP SUET 1 pound dined fresh pork '/s cup flour 3 bouillon cubes 2 cups boiling water 3 tablespoons soy sauce 4 cup sliced mushrooms 1 cup sliced onions 3 cups celery strips 2 tablespoons butter or margarine 4 cups corn soya shreds Brown meat in heavy frying pan over moderate heat Sprin- kle witth flour, stirring until each piece is well coated. Slow- ly stir in broth made by com- bining bouillon cubes and boil- ing water; add soy sauce. Add mushrooms, onions, and celery, Cover and cook slowly for 30 minutes, stirring occasionally to prevent sticking. Combine but- ter and corn soya shreds; heat in oven. Serve the chop suey with the hot buttered shreds. * * * For those who like French food, a veal ragout made with sour cream will really satisfy. Men especially like this type of all -in -one dinner dish. RAGOUT DE VEAU 2 slices bacon 1 large onion, sliced 3 green onions, chopped 3 tblsp. butter or margarine 2 pounds boneless veal, cut in -?-inch cubes 2 tablespoons flour 11teaspoons salt teaspoon pepper T; teaspoon oregano i.s cup water 1 eup sour cream Parsley or chives, chopped Cut bacon into 1 -inch strips; stir and cook in heavy skillet until lightly cooked but not brown. Add onions and butter; stir and cook until onions are partially done but not brown. Dip veal into flour mixed with salt, pepper, and oregano. Add to contents of skillet and brown. Stir and mix to brown veal. Add ?z cup water, Cover and simmer about 1 hour. When veal is fork tender, push to one side of pan. Stir sour Cream into drippings. Stir all together. Cover and heat 15 minutes more to blend flavors. Serve garnished with chopped parsley or chives. * * * This dessert, from Greece, is particularly • Suited for party service becausa it can be made the day before, stored in the refrigerator, and baked the day it is to be t1sed. This recipe makes 8 serving. If served after a heavy dinner, cut it into small servings, making 16. 11AKLAVA Pastry 2 cups sifted dour. t4 cup shortening 1 teaspoon salt 1 egg plus water to maks: 'S cup Cut shortening into flour and salt until mixture looks like cornmeal. With a fork, blend the egg and water. Add to dry ingredients, mixing until all dry ingredients are thoroughly dampened. Turn onto waxed paper. Knead 8 times. Roll into ball and let set for y hour. Filling 2 cups slivered almonds • cup brown sugar, firmly packed 1 cup melted butter or mar- garine 1 teaspoon cinnamon VB teaspoon nutmeg Mix together all ingredients. Sirup 1 cup water 1 cup sugar Grated rind or 1 orange Grated rind of 1 lemon Mix ingredients and boil 5 minutes. To Combine and bake Baklava: Divide pastry into four por- tions. Roll one portion very thin on lightly floured pastry cloth, into rectangle 8 x 16 inches; cut in half to form two 8 -inch squares. Place 1 square in bot- tom of 8 x 8 x 2 -inch baking pan. Spread 2 tablespoons filling over this; place second layer of pas- try on this and top with more filling. Roll out more dough and repeat, having last layer pastry. Cut this into 8 servings, leaving them in pan. Pour 3 tablespoons sirup over all and bake at 350° 2', 35-40 minutes. Serve remain- ing sauce (cooled) over hot Bak- lava. NDAYSCIi001,, LESSON" Bti Rep. R. Barclay Warren B. A., B. D, Jesus! Test of Faith Matthew 7;12, 15-27 Memory Selection; Not eYerr one that with unto me, 11.or4, Lord, shall enter Into the dons of heaven:' but he that doe the will of my Father which in heaven. Katt, 7:21 The native, in Africa, for ex. ample, lit his primitive reiiglo had his gods in the 'frees, th storms, etc. It was all abo him. Hence when the white m comes with the new religion naturally associates it wi everything the white m brings. He does not separate th religious and the secular as we are prone to do. Thus wheat Communist agents point out to the natives that their wealthy mine -owner does not want them to learn to read and have ai standard of living comparable t4 them, they associate this in theta idea of Christianity. Accord- ing ccording to Frank Lauback , whose literacy campaigns have helped millions to learn to read, this attitude Is not characteristic of all mine -owners in Africa. The blacks want to have htunatp rights, too. Lauback says with regard to this situation we must either "wake up or blow up." If Christianity is to succeed in Africa -or anywhere else—th golden rule must not be packed. away after the Sunday services. It must be practised among the people seven days a week. There have alway been de- ceivers. God knows the wolf int sheep's clothing and will finally' bring him to Judgment. Mean-. while we shall know them by their fruit, The great Sermon on .the Mount closes with a vivid fl. lustration. It is not enough to hear the good true things which Jesus says. We must do theta. Only then are we building on a foundation that will enable us to stand the storms of life. The man who doesn't do on Monday is building on sand. Great will be his fall. Chris- tianity is practical. An agnos- tic exclaimed, "Christians are men who would be equally hor- rified at hearing religion blas- phemed or seeing it practised!"' That utterance does not only apply to true Christians; but it applies to many who bear the name of "Christian" If the peo- pies of the world do not em- brace in faith and practice the simple message of Jesus Christ they will soon be at each other's throats in the most terrifying conflagration the world has known. May we turn to the Saviour. A gentle old lady sitting in a suburban train for some time watched with the kindliest inter- est the young American soldier who was seated opposite her, chewing gun. Finally she leaned across, patted him on the knee, and said, "I'm terribly sorry, but it simply isn't any use trying to talk to me, young man. I'm com- pletely deaf." Fresh Prom The 'Graittbelt—The largest cargo of Canadian grain ever carried across the Great Lakes by ship was unloaded from Canada's biggest lake steamer, the 678 -foot John O. McKellar into Canadian Pacific Railway grain) elevators at Port McNicoit recently. The vessel's arrival at the Georgian Bay port marked the beginning of large grain shipments eastward as Western farmers harvest the biggest crop ever grown, an estimated 1,250,- 000,000 bushels of all types of groin. Over 20,500 tons of wheat and barley, part of this year's crop and enough to fill 410 railway box cars were unloaded from the lake ship to await transfer to eastern ports by rail.