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HomeMy WebLinkAboutThe Brussels Post, 1949-4-6, Page 3Not Enough Brains To Survive Soule of the best -(clown and most popular denizens of London in pre-war clays have returned to town alter a long exile. They are the din- osaurs, whose normal residence fa the Natural History Meseum at South Kensington. One—diplodocus—is a monster au fewer than 844 ft. in length. If his brain had been at all in propor- tion to his size, his descendants would have been alive to -day. Diplodocits is an instance of the tremendous siac which prehistoric animals attained. They were the mot p8lt'"r!ti7 creatures on earth. but whereas tiny molluscs adapted themselves to changing conditions, dinosaurs failed, and paid the penal- ty of extinction. I•Iuge And Hideous During the age of reptiles, how- ever, long before the dawn of his- tory as we know it, the dinosaurs and their like ruled supreme. They were the lords of the earth, and ranged over Europe, North and South America, Africa, Australia, and the great island of Madagaicar, although those continents may not have possessed exactly the same shape as stow. The dinosaurs were a weird -look- ing race, in appearance something like the crocodiles and lizards we still have with us. The larger of the four -footed reptiles which have survived are admittedly their mod- ern representatives; although with the exception of certain groups of snakes, the reptiles as a whole ap- pear to be degenerate and to be dying out, The very hideousness of the 'crocodile of to -day seems to furnish us with a slight idea of the formid- able character of the race of din- osaurs, extinct millions of years ago, before the mammal of these days had evolved. Fed On Tree -Tops There were many members of the dinosaur family which varied 'con- siderably in size. Great, stupid brontosaurs munched the tops of dank trees, and another of the vege- tarian type was the already ntem- tioned dipiodocus, which was even 'bigger. But though this creature averaged 880 ft„ the brain was astonishingly small—a mere four inches in Length, two inches high, and one inch in width. That is the reason it fell a prey to smaller but snore intelligent creatures. An impulse takes a measurable time to travel down a nerve, and in diplodocus it may have taken nearly a second to transmit an impulse from the end of the tail to the brain and back again. There is evidence that the flesh - rating dinosaurs preyed upon their bigger and less agile vegetarian cousins. One of the most fascinat- ing discoveries in the New World was the petrified bodies of two dinosaurs, a brontosaurus and an allosaur, whose teeth -marks could still be seen in the spine of its vie-. tint The theory is that an avalanche of mud overwhelmed thein as the allosaur was preparing to devour its prey. Another extraordinary division of the tribe consists of armoured dino- saurs. Stegosaurus had a double row of great bony plates down the mid- dle of its back, and its •tail was protected by eight large and formid- able spines. Yet even this armour failed to save it from perishing. Triceratops, as contrasted with some dinosaurs, had an enormous stead, which, with its neck -frill of horns on its face. It was some 25 ft bone, was 8 ft. long and had three long, and although vegetarian, tri- ceratop males fought savage battles, and their threethorned heads were tuuloubtedly powerful weapons in attack and defence. I)inosauria were related not only to such beasts as crocodiles, but to the birds as well, and some of their eggs have been discovered in fossil form. For instance, the eggs of pro- toreratops, found in Mongolia, were slant eight inches locg, Prehistoric Kangaroo These eggs were deposited in a hole scooped out in lhd sand, a clutch being thirteen or more, all neatly arranged. From the appear - sore of the nest, it seems the animal sat on eggs, and did not leave theta to be hatched by the heat of the stun, Strangest of all in some ways was tyrannosaurus, which stood 18 ft, high, 1t had length of almost 40 01., hitt walker(entirely on its hind feet. The fare -limbs were absurdly small and feeble, and in order to balance its weight the thick tail was almost twice as long as the fore part of the body, • sus— TOUG D Ile was sitting at a restaurant table sawing away at the fricasseed kg of chicken, Finally he put down t s laiifc anal fork, Iesn_ ell over tg the tical itib[e, pointed f6 a botite of Al - sauce, and said Iout1V to ttte lady silting at the table; "Pardon me, madam, would, you please paNt the liniment? This crow has rheu- matism," Girlie With the Fringe On Top —No, girls, it's not a new -style floor trop. if hat designer Emote has her way, women will be wearing wooly toppers like this. It has a dark green straw crown with shaggy wool carpeting in pale beige on the brim. • p TABLE TAUS tett $vet: t Ali cJaix An d-oeu s. Now if somebody was to came up and ask you "Do you know how to cook a roast of beef properly?" you would probably be just a bit indig- nant ndignant at such an implied insult to your knowledge of the culinary art, Still, live and learn is a pretty good motto, and it never does any harm to at least listen to other folks' views: and T, for one, got some new ideas on the subject when I heard what a well-known restaurant con- sultant had to say. First of all, according to this ex- pert, the ordinary roasting tables— so many minutes to a pound—are not 'very satisfactory. This is be- cause of variations in oven ter'npera- tttre, composition Of fat and lean, and how much or how little the beef has been ripened. . Beef, he says, should be cooked on a rack in a shallow, uncovered pan. 'Che rack is to allow the heat to get underneath and—with it— you don't need to put any water into the pan. Oven temperature should be not over 300 degrees F., which results in less shrinkage and expenditure of fuel than if the old-fashioned method is followed. This involved searing at intense heat, then roast- ing at a reduced, but still -high tem- perature. And ft makes little difference whether salt and pepper are added before, after, or during cooking, 711E !'L„.. V V NQG<wgL�, Make your darling happy with this precious bluebird pinafore! She can wear it as a sundl•ess in sum- mer, so it's doubly useful! Easy to se,w, opens flat to iron; embroidery simple too. Pattern 716; transfer; cutting chart. Laura VVheeler's improved pat- tern makes needlework so simple with its charts, photo• and concise directions. Send TWENTY -EINE CENTS in coins (stamps cannot be ac- cepted) for this pattern to Box 1, 123 Eighteenth St, New Toronto, .Ont, Print plainly PAT'TERN NUMBER, your NAME and AD- DRESS. Answer to Crossword Puzzle ffA'� C'333 ©3'b'. ❑altar a'rmag_nomi:c Ix3M3 n113.3 .an li 313eevse; r' ©e.. U11+1 3033^* 3 ©i tic ►3713 nnn 03 ie.3�010 gunny t3 M.331511101700AD r�t1tl 0 wlti ri !JE pawnotrjb 1'R t 0 Altimintun, as you probably know, is an excellent conductor of heat and can help meat—poultry too—to cook more quickly and with less wastage. It is recommended that you insert aluminum skewers into the center of the roast—one for each pound in weight is about right—and they should be long enough to leave three or four itches 'exposed. 'These carry heat into the neat far store quickly than it is o-rlinarily transferred; and an eight - pound roast, which would have taken around three hours at 300 degrees, was done IN AN HOUR LESS WHEN SKEWERED, Instead of going by the so-ntany- ntinntes-to-the-pound system, he ad- vises the use of one of those handy little gadgets—a meat thermometer. You insert the bulb into the center of the roast, and the easily -read dial registers the degree of heat. If you want your beef rare you rook till the thermometer reads 140 degrees; for medium, 160 de- grees; and for well-done, 170. Perhaps this sounds like a lot of bother—but it's actually very easy; and I'tn sure you'll agree with use, should you try this method, that it's well worth while, both for the savings it makes and for the im- provement in m-provenlentin flavor and tenderness, e Now fora couple of recipes which I hope you like. Although spring is on the way there are probably still going to be plenty of cold, stormy days when a soup of the good old 'stick -to -lite -ribs" variety will he highly acceptable. This one is: CREOLE BEAN SOUP 2 cups dried beans 2 quarts water 1 ham bone 2 cups shredded carrots 2 onions, chopped 1 clip chopped celery and leaves 3 tablespoons chopped green pepper 2 cups canned tomatoes Salt and pepper to taste Method: Soak beans overnight. Add haat bone and cook till beans are tender—about two and a half hours on top of stove or about 30 minutes at 15 pounds in a pressure cooker. (if the latter is used to reduce the water to three pints), Remove ham bone and cut off the meat in small pieces, Rub the beans through n sieveandreturn to broth. Add the other ingredients and simmer, rovered, until vege- tables are tender --30 minutes on top of stove or 10 minutes at 15 pounds in pressure cooker. Add chopped haps and serve. Makes six to eight servings If your family ever gets tired of eggs cooked in the regular ways —Ned, boiled, scrambled, etc.— you !sight let thein try this tasty egg dish for a change. It's called EGGS A LA GOLDENROD 4 tablespoons butter. 4 tablespoons flour 2 cups milk s4 teaspoon. salt 6 hard -cooked eggs 6 slices toast Parsley Method: Melt the butter, add flour and salt, then blend, Gradu- ally add the milk, stirring over medium heat until consist'bney of very thick cream, Remove the yolks from the whites and mash. Chop the whites and add to the sauce. Ar- range toast on a platter and covar with sauce. Sprinkle with stashed egg yolks, garnish with parsley, BYarybody's wllltng these days. Sate ori willing to work, 'Che others are willing to let Men. WW1 nonyilmdaD Chase's anatomic Ointment, Proven relief for over 30 )ears, Dr. Chase's Ointment f INGEn: ttr, ON! Gwzt -d.ol% .e, P. Ctia tke 1)51 someone 'minion spring --•.,r :,:as that just a rinnottr- Prom the way h looks and feels outside 1 would say --- yes, spring CAN be far behind. There has been so much snow the last few days our lade is just about plugged full tido got out this morning all right and Itas gone to Hamilton, but ,iure he left it has been tblowing and drift- ing .o nutclt that I hardly think anything short tui a snow-pl,,ugh could possibiv get through the lane. 'Coo bad --it began to look as it this w as One winter that n e could say we were Clever •h,tt in all winter. Not that the storm cause; me nmuclt inconvenience—the svor-i 1 am likely to do fs go for the nail. Hut T feel sorry for pennlr'--espe- cially the women—who are lnrd.;ing after chickens at this time. Tr is nn fun -trailing hack and forth through the snow to the brooder house. 1 have done plenty of it, so 1 know. And somehow the more it storms the more necessary it seems to slake frequent trins—even to getting up through the night. Sometimes brooder stoves have a way of getting too !tot when it is very windy. Even if you are vire your: will be all right you Still Tawe it on your mind. Stoves are hard to regulate unless one has a nett that is absolutely windproof. One young farmer said to inc the other day—""there is more work to rais- ing baby chicks than T ever real- ized!" I laughed. I imagine that is what a lot of people fwd the first tine they tackle the job by them- selves. But then it has its com- pensations. There is nothing quite so fascinating as working with little chicks, But because they are a lot of worry, and take up so much time --and because we are not getting any younger—We are doing things the easy way—buying our chicks half grown. But yet every tinie I hear someone talking about baby chicks I wish I had sone! Sounds as if I ant hard to please, doesn't it? However, a few days of this kind of weather and I shall be quite content to let anyone who wants them have my share of chickens as well as their own. By Ili' way, here is a tip for anyone using an electric brooder. IF you have trouble in getting red light bulbs just take an ordinary 15 or 25 watt bulb, (told it by the screw part and twirl it around in a can of red paint of enamel, Hang it up to dry and presto! you have a red bulb as good as, and cheaper than, any you can buy. Well, it looks as if margarine is becoming the $64 question, doesn't it? And yet I have a feeling it Quits 70 - Year - Old Mate. --- After five years of married life with harry Ford, 70, Mrs, Eleanor Ford, 20, was awarded a' divorce in Chicago On the grounds of cruelty. She testi- fied that he struck her during a quarrel resulting from his jealousy. The two were mar- ried tn'hen she was 15 and he Was 65, will all-narglii it out in time, Just Wait until the hot weather comes and people rind that margarine has very poor keeping qualities. It is easy to tuidcrstand why housewives are buying it now—it is tete only appreciable tray •in which they can cut down the cost of living. Later on, when there is a price drop on other foods, butter will probably eomc back in full force. Personally, 1 see nothing against nrartrarine as a fool'. When I was in England dieing World War I, t:e used it all the time. Since mar- garine went on sale in Canada we have tried it in the house—just to see what all the fuss was about. We don't find it objectionable, but we do fend it very tasteless. Mar- garine toast is a far cry from but- tered toast. But for those who want it—well, let them have it. When there is a noticeable down- wartf trend in the cost of living there will not be the same demand for a butter substitute, fn the nu antinu•, ii farmers "go broke" over the margarine issue, the storekeepers will soon know it. 'When farmers are hard -up their buying power is reduced to essen- Cials. This is reflected by sales drooping off all along the line in manufactured and non - perishable goods. industry begins to feel the pinch and the spectre of unemploy- ment rears its ugly head. But when farmers prosper the whole ccnuttry prospers, So, dear town -folk, if you think the farmer is staking a for- tune—which he isn't — don't be- grudge hint his taste of prosperity, His welfare is your welfare. Buy margarine when you feel you must, but conte back to butter when you can afford it. We need to give and take—this poor old world could do with a lot more give and take than et gets at present. We are all de- pendent, one upon the other, town folk and country folk alike—and it is poor policy to bite the hand that feeds you. HOW CAN I? By Anne Ashley Q. How can 1 prevent ice -cube , trays from sticking? A. Slip a one-half inch rubber band over the outer end of the tray and it will help prevent this trouble, The band raises the tray so that the bottom does not come into full contact with the freezing chamber. Q. What can 1 use as a substitute for eggs? A. One teaspoonful of gelatine dissolved in hot milk is a good sub- stitute for two eggs when making puddings or take. Q. How can 1 thin ink that has thickened? A. If the ink in the bottle has be- come thick, add a little vinegar to it and it will be usable again. Q. How can I make a cleaning compound for washing painted walls? A. Dissolve one ounce of soap flakes in 16 ounces (one pint) of water, and add about three ounces of turpentine. Stir the mixture rap- idly and apply with a brush or sponge. Q. holy can 1 stake better gravy? A. A tablespoon of cream added to the roast beef or lamb gravy makes it a delicious brown. , Q. How can I avoid having a sticky starch? A. To prevent starch from stick- ing, add one teaspoonful of lard to each quart of starch and boil it one minute before using. Q. How can 1 make sandpaper? A. Sandpaper. can be made by coating stout paper with glue and then sifting fine sand over its sur- face before the glue nets, Emery paper can be made in the same manner, only powdered emery is used instead of sand. Q. How can I soften water? A. Ammonia should be used to soften the water in which woolens and knitted garments are washed. Only a little is needed. Q. How can I avoid having scratches on tables? A. Many scratches on table tops can be avoided if piecea of felt are glued on the backs of the pottery, ashtrays, vases, etc, Another Sea Monster.—Floridians aren't too conscious of sea serpents or mammoth things rising out of the sea. So this sight caused Fort Lauderdale residents to blink their eyes, Then they learned it was only Henry, an educated Brahma show steer and his trainer Jack Andrews taking a dip in the surf. Boxer's Wife Shows Him How Arranging a prize -light o'HS not always the business matter it is today. In 1857, when the law laid a heavy hand on boxing, special trains bursting with a howling, fighting mob groaned out of Fren- church Street Station for Southend at three, one morning. All knew the journey would be exciting. At every halt police appeared on the platforms to search the car- riages for the two "pugs" who were to fight that day for the champion- ship at some secretly arraitdged rendezvous: Tom Sayers and Wt7- liam Perry, But who would have thought of looking for the brawny muscles of a prize-fighter beneath the skirts and flounces of a "comely female?" When the train stopped at Til- bury a dock laborer, carrying his mid-day meal in a red -and -white handkerchief, managed to squeeze between two of the watchful "peel- ers" and board the traits. True, he was a big man, his nose was flat, his ears lumpy and disfigured, but most dock laborers were like that, "Make room for this workman," they cried, prising hint into a compartment. Thus the two fighters were en- trained. Truncheons and Stampede Over the rim of the hill came a posse in their white trousers, blue coats and glazed top -(tats. There was a wild, headlong stampede. Sayers and Perry were hauled off in a boat under the very triineheons of the irate nolice. Ostensibly heading back 'to the opposite shore — to outwit the police—the ships cruised down river to effect another landing•where a friendly farmer loaned a meadow sheltered by a row of sheds, Within half an hour the ring was erected. and the terrific fight began. It lasted one (lour, forly min. Iles, until Perry's face had livid weals down both cheeks and both his eyes were nearly closed. Sayers had made pugilistic history. A lit- tle over the welter -weight limit, Ise had thrashed a fourteen -stoner, and for the first time in the English prize ring a man under eleven stone became heavyweight champion. Mr, James Brady writes vividly of these and other Famous fighters —from Jem Belcher and Tont Cribb to Longhair and Heenan — in "Strange Encounters," Some of the fights were even between women bruisers. At one in London, in 1795 which lasted one hour, twenty minutes, with "Gentleman" John Jackson and Dan Mendoza as se- conds, Teary Ann Fielding, of Whitechapel, floored her opponent, a Jewess, more than seventy times. When two porters, Wigmore and Johnson, fought near Camden Town in 1805, Wigmore's wife seconditgg him, was so annoyed at his giving In after fifteen minutes that site at once challenged Johnson's second, al man named Leveret, and "soot they were going at it hammer and tongs, In under ten minutes she gave hitt such a tanning that he, too, threw in. She then Challenged Johnson himself, but he thought Chivalry the better part of valour and declined. i siorSCRATCHING) Relieve lfch in Y ` Rdkve ri dun fo ema L mill', athletsY toot avdemt , etc. upul,�ip 44. volwg medlnted D, D. D. prwerlptN} Z11147, sxtry snevgih). Or wd cdiA .io h uormuln. Sot elle eolme lotmetitrNv6 qulekl .351 �l bat {o�+r ,b. P, Tee,nt th,�ekrovdn %r o.b,D, Pn.ertpetes, 111, NOW! YOU CAN MAKE HANDMADE GLOVES AT HOME . Feel No make gloves at home. 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