HomeMy WebLinkAboutThe Brussels Post, 1950-4-5, Page 2Fascinating Drama
Of Glass Blowing
As you first enter the furnace
C4pni pf,,n,glass-house you have that
ttnpression that the curtain in a
theatre has just gone up, revealing
a magnificently designed and di-
rected scene on the stage ... The
massive cone-shaped furnaees with
their fiery mouths; the rough, dark
wood of water -troughs and heavy
benches; the ittromprehrn.ably
knubby, iron molds that look like
something taken out of a modern-
istic painting; even the lighting—
orange from the fire, blue from the
competing daylight—it is all good
theatre background for the charac-
ters. Here the glass -workers nwve
casually with their fire -tipped rods,
and deal familiarly with the most
terrifying of elements. On their
lung pipes they carry balls of tire
which they roll, press- and cajole --
as if one were to stroke a tiger,
twitching its whiskers and tickling
it under the chin. Amazingly, the
tiger responds like a petted pussy-
cat. When the glass is docile, the
man say it is "good-natured"
The first man of a group. --tile
gatherer-- carrying an iron pipe
about five feet long, approaches the
white-hot mouth of the furnace and
thrusts the end of the pipe (previ-
ously heated t into the center of the
pot of molten glass wherein floats
a .pot in the hot glass from which
the metal can be dipped. The whole
opening in the furnace, together
with the pot and molten glass, is
such a vivid brilliant glare of fire
that it is difficult to distinguish the
floating ring. The heat is fierce as
a saber-toothed tiger; the men say
"it has a nip." Yet the gatherer
seems immune to heat as Shadraclt,
Meshach and Abednego...
After the fire -proof gatherer has
plunged hs pipe into the pot of
glass, he twists and rotates it with
expert fingers until he gathers a
ball and withdraws it . For an
Instant he stands poised like a
royal trumpeter sounding a fan-
fare. As the glass ball cools a little
it changes in color from orange to
rose -red and with that it goes back
'1 leave the room for a minute,
and you alert stealing my stuff!"
into the pot for a second gathering
--another coating of the metal.
Here great skill is needed, for if
not properly handled, the whole
ball will slip off the pipe and be-
come again a part of the molten
glass.
The second workman now takes
oc+:r the blow -pipe with. its ball
which again has become orauge-
retl. He expands it a little with his
breath—a mere puff—and rolls it
on a flat oiled slab called a tnarver.
It is now ready for the third
man. who makes the ball still big-
ger by blowing for an instant into
the pipe, He doe- not, however,
"put it to hie cheek" when he re-
moves the pipe front his lips, but
puts his thumb over the mouth-
piece. 'Che glowing red glass. ear -
shaped by now, enlarge; a little as
the imprisoned air grows loot a nd
expands...
The hot gla,s grout, rich crivt-
son. The undulating, thick-skinned
babble scents to move lazily as the
pipe is twisted or strung about,
until it is ready for the chief blow-
er. or "softer."
He stands upon a beech some
three feet high. Usually he is a
middle-aged than, for it has taken
years of apprentiecshp to become
the expert that he is. And now
you see some real blowing, With
rlleeks expanded, the gaffer blows
steadily and deliberately into the
pipe. The glowing bubble of glass
expands like its lirst cousin, the
5055) bubble, and as it cools it
rhangec color—front edit -ism] to
deep red. At the foot of the blow er's
beach an appreutire hold., ready
and opt,. a hot, iron Wield.
II is made in two parts and hing-
ed. At the crucial moment the red
glass is lowered into the mold and
the mold is closed --all but au aper-
ture itt the top, where lite pipe is
still attached Aud the gaffer keeps
on blowing --keeps on tnitil the
glass is forced into eyery imok and
cranny in the pattern of the mould.
When the glad, has at whit']
takes only a ]tomtit, the mold is
opened and presto where e red
bobble went in a few seconds ago,
a clear, sparkling glass article, per•
haps a light -fixture globe, appears.
itrotn "5000 Years of Glass," by
arse Rogers and Alice Baird.
"What's Up, Doc?"—Well, Easter is coming, and Bugs 'Bunny and all the other bunnies are
getting set for the annual Easter egg hunt. This was a pre -Easter hunt staged Icy a florist and
the raft of bunnies you see are mostly kiddies in rabbits' clothing.
1)1 TABLF TAT Tfs
2
a�14]1
clam Andrews.
Some experts has figured out that
if each of us would eat a dozen
eggs more this year then we did
last, there wouldn't be any surplus
—and no more talk about Govern-
ment price support.
More eggs meats better nutri-
ment. For eggs, like milk, stand
close to the top of the best foods
we have. And eggs have one ad-
vantage over milk—they come al-
ready packaged and protected.
Int that package you get a com-
plete 1.+'otein. as good as lean ttteat
—and, at present prices, a good
deal more economical. You also get
plenty of iron and vitamin A, both
of them especially good for us at
this time of year. And don't forget
that while the yolk stakes up only
about a third of the contents of
an egg. it's even richer than the
white in percentage of protein, and
contains nearly all the iron and
vitamins. It's rich in fat too.
Here's a mighty five cake that
takes care of a lot of extra egg
yolks—a very handy recipe to have
some time you've been baking an
angel -food rake for "company
GOLDEN YELLOW CAKE
2a/q cups sifted cake flour
X/ teaspoon salt
234 teaspoons baking powder
134 cups sugar
44 cup butter
8 egg yolks
IA' teaspoon lemon extract
34 teaspoon orange extract
3/4 cup milk
METIIOI): Cream butter and
sugar. Beat egg yolks until very
thick: add to sugar and butter. Sift
together the flour, baking powder
and salt, three tithes. Add flavoring
to the milk. Then add, alternately,
flour and milk (about one-third at a
time) to the creamed mixture. beat-
ing after each addition. Bake at
375 degrees. Use three of your
nine -inch layer cake pans on two
12 -inch.
There are hundreds of recipes for
cooking chicken, but probably nine-
ty per cent of them call for youth-
ful birds—young broilers or plump
roasters just at the peak of matur-
ity. But, as most of us know, there
are times when we have to deal with
a fowl that can be called a chicken
only as a matter of courtesy. When
you find it necessary. to tackle sttcb
a one, l think you'll enjoy this
Dr, Henry Bowers, ttrlru'tpal
of the Normal School at Strat
ford, Ontario, who will auto-
matically become president of
ese Ontario Educational Asso-
ciation during the t)Oth annual
convention of this organizationin Toronto on April 10, 11, 12
and 13, br, flowers, who this
year has been vire-president
of the O,11'„A., will succeed Mr,
S.
R. .Ross, of Windsor. Nearly
11,000 delegates are expected to
tritely( this year's O,1.A. rcttt-
rention.
ESCALLOPED CHICKEN
1 4% -pound hen
2 teaspoons salt
14 cup chicken fat
34 cup flour
3 to 4 cups chicken broth
1 small can mushrooms and juice
1/4 small can pimiento (optional)
10 soda biscuits, rolled fine
2 tablespoons yellow cheese
Paprika
METHOD: :Dress lien and cut
into pieces. ('over with water, add
salt, and boil until tender. Add
water while cooking' ii necessary.
Save broth and cool, Cut chicken
into small pieces after removing
from bones or grind with coarse
cotter. Skint fat frost broth, meas-
ure, and melt in sauce -pan. Add
flour. Cook a few minute.. Add
broth and liquid front mushrooms.
Cook and stir until smooth and
thick. Add chicken. Salt more if
needed. Grease casserole. Adel one-
half of crackers. Add remainder of
chicken, and top with remaining
crumbs. Sprinkle with cheese and
paprika. Bake for one hour in
300 -degree oven,
Doe, t; at ceol,ie Ian' soli .11ow
those lamiliar symptoms of empty-
ing itself altnn,t by mug es ft's
something that's been happening
'tor a loot;, lung Time—and wilt
probably- continue while there are
"young 'nus' arotutd. 1 haven't
give you any cookie rec,pee for a
while, so here are a rumple that 1
can really recommend,
WESTERN PRIDE COOKIES
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup coconut
3 cups quick -rolled oats
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
34 teaspoon salt
1 teaspoon vanilla
1 cup chopped nutmeats
METHOD: Beat eggs in mixing
bowl, add sugar and softened short-
ening, mix well. Add coconut, nut-
meats and vanilla.
Sift and nteasuee the flour and
add the salt, soda and baking
powder, sift together, and add to
first mixture. Add rolled oats and
mix thoroughly. Roll into sutall
balls the size of a large walnut,
press down on cooky sheet, crease
with fork if desired. Bake at 375
degrees for nine minutes, or until
nicely browned.
This recipe will snake SU gen-
erous sized cookies that will keep
well for a long time in a cot ered
jar—if the jar is safely hidden, that
is.
ORANGE GINGER DROP
COOKIES
1% cups all-purpose"£lour
teaspoon salt �� +
teaspoon soda -
1' teaspoons ging'!er,. •
34 pound butter
Vs cup granulated sugar
3 tablespoons molasses
t/ teaspoon lemon juice
Rind and juice of one orange
1 egg
5(.1:'1'1(110:Siit flour three times
with salt, soda attd ginger. Cream
butter and sugar until smooth. Add
egg and molasses. Beat unlit smooth
and fluffy (about 300 strokes by
hand). Add fruit juice and orange
rind. Stir in flour aunt all is well •
blended,
Drop by n', ,puoni' l 0:, au uu
greased rooky sheet. Frush with
slightly beaten egg white tit fork
dipped in egr, cbile 10 flatten the
cooky), Sprinkle with sugar. Bette
in a 375 -degree oven for about nine
;ninnies, or until a golden brotyu.
"I don't like the loot: of your
husband, said the doctor, gravely.
"Neither des T," the wife replied,
"hitt he's kind to the children.
"Romance" Not The
Proper Word
11 e re sick and tired of ''adiu an-
nouncers and netrspapera .nd ma-
pazines using the word "romance"
iu connection with the sordid In-
grid .Bergman rase,
The word "romance" to most per•
sons has clean, exciting and beau-
tiful implications. It has no
connection with the Rossellini-
Bergman mess, The word that
aplies is "cheap." Let's keep it on
Biel level—the gutter level which
i is --if It is considered so "int.
portant" that thousands of words
I dist be spoken and writ'en about
it. -Oregon Journal.
The successful marriage is usu-
ally a three-ring affair -- engage-
ment, marriage and teething.
ID DAY SCHOOL
LESSON
By Rev, R. Barclay Warren
•
THE CHURCH SUFFERING
AND TRIUMPHANT
1 Peter 4:12-13; Rev, 7:9-17.
Golden Text if we suffer, ice .hall
also reign with Ilius. 11 Tim.
1e t. warned •his disciples that
great sulferiug would befall theta,
111teu Nero beettme dugtcror (54
A,T).) the severe persernlrutt soon
began. In order to cont oiT suspi •
cion Gout himself for the burning
of Route, lie blamed the Christians,
'Maio were crucified; others were
covered with pied], railed lo gots
and !mimed, l.'utit was beheaded and
Peter crucified.
But Christians view vntleriug
diflcreuily. Peter said, "Reioiro, in
asuv,ch as ye are partakers of
Christ's sufferings; that when Ilis
glory shall he revealed, ye mac
be glad also with exceeding joy'
Tradition sacs that when the sot.
diets were about to crucify Peter,
1.e requested that he be put on
the cross with leis head dow.a, as
he felt uuw'ordiy to he ct•ucitied in
the Sante position as Itis Sevittr. 1'1
and others felt that it was an honor
to partake of Christ's su:feriugs.
John's vision of the reward for
those who are iaithful -through their
tribulations is of great comfort.
"They shall lunger no more neither
thirst any more—God shall wipe
away all tears from their eyes."
The glories of -heaven will be ample
reward for all the suffer'ngs of
this present age.
In some lands Christians are
suffering today: especially where
communism is in control. In our
land the Christian may be taunted
ht rti se Ile does not run with those
who do evil. It takes courage for
your people to take the unkind
remarks, but since they have greater
riches told enjoyment in the service
of Jesuit Christ, they have every
reason to rejoice.
Everyone in the world suffers.
But the man who has forgotten God
does not have the spiritual forti-
yahoo the time of diett'ess, Two
men enl•,nitittq•ett '111111Hr diestetere,
'f'be one threw Ills hat on the
ground and jumped up and down
on it, utterlatg fearful oaths, The
other, t]rungh teat dimmed ryes,
quietly thanked (Md. that he had
floe on et Mini he etteld hem in
this Rotor of catastrophe. 1'e, st+enter
be the Christian; wouldn't you?
ICED HOT CRO55 13UNg
They're "topping" made with now fast Dry Yeast
a
They rise so wonderf ntly
trice so wonderfully good!
That's because Fleiscbmanu's
new Fast Dry Yeast keeps
NIL -strength and active till the
very moment you bake! No
more spoiled yeast! No more
refrigeration—you can keep
a whole month's supply of
Pleischmatm's Dry Yeast itt
your cupboard!
ICED HOT CROSS HUNS
Scald DI c. nlillc,l3t c. granula ted
sugar, 2 tsps. salt and 5 tbs,
shortening; stir in 1 c. crisp
breakfast -bran cereal anti rout
to lukewarm. Meanwhile, meas-
ure into a large bowl Li c, luke-
warm water, 2 Sege granulated
sugar; stir until sugar is dis-
solved. Sprinkle with 2 envelopes
bleischnlann's Royal bast Rising
Dry Yeast, Let stand 11) tains.,
THEN stir well. Add cooled milk
mixture and stir in 2 well -beaten eggs.
Sift together twice 4 c. once -sifted
bread floor, 3 taps. ground cinnamon,
1 tsp. grated nutmeg. Stir about half
of this mixture into yeast mixture; beat
until smooth. ltitx in 1 c. seedless
raisins and t/4 c. chopped candied peels.
Work in remaining flour mix tare.
Grease top of dough. Cover and set in
wat'at place, free from draught. Let
rise until doubled in bulk. Turn out on
lightly -floured board and knead until
smooth and elastic. Divide into 2 vtust
portions; cut each portion into 12 equal -
site pieces; knead each piece into a
smooth round bun. Place, well apart,
on greased cookie sheets and cross each
bun with narrow strips of pastry, if
desired Grease tope. Cover and let rise
until doubled in bulk. Bake in a loot
oven, 425',18'20 mitts. Glaze 'tot buns by
brushing them lightly with corn syrup.
Other treatments: Use confectioners'
icing for crosses, oa baked buns ... or
spread cooled buns with white icing
and make crosses witit chopped nuts,
CANADA PRODUCES SOME OF THE WORLD'S FINEST CODFISH
The meaty, tasty codfish you enjoy so nevclt most likely carne to yottt' fable, from Canada..For Canada's
ragged fishing fleets supply mimerons varieties of appetising deep sea fish to the peoples of levans Bonds,
Wh sells Canada first
This advertisement is an adaptation of one of
a series cleated by The House of Seagram to
tell •the peoples of other lands about Canada
and her: various 'products. For: the past two
year's this campaign has been. appearing in
newspapers and magazines printed in :many
languages and circulated through-
out the world.
Our prosperity is based on our
ability to sell our products to
other countries. Every Canadian.
has a personal stake in foreign
':rade, for one oat: o'f every three
dollars of Canada's nai.jorral.
irientne results from oro' trade
alrr'oad. The more that: the peoples
o.f. other countries know of the quality, variety
and prestige of our products, the more likely
they are to buy :from us.
fi 4. 4
Surely the horizon of industry does not terminate
at the bon ttdai'y Rigs of its plants; it leas a broader
horizon, a farther view, and this
dem embraces the entire .Dominion.
That is why The House of Seagram
believes that it is in the interest of
ever`,' Canadian manufacturer to
heli) the sale of all Canadian prod-
ucts in ,foreign markets, It is is
this spirit that these advertise -
menu are being published through, -
out the tttot'id.
nt }louse of
eagram