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HomeMy WebLinkAboutThe Brussels Post, 1950-4-19, Page 7Bee Family Moves And Doesn't Notice Somethnes bees, for stcch sagaci- ous insects, shote remarkably little sense in the abode they select I once found a colony in a small dead poplar (or popple I should prefer to call it) so weak and rotted that I could have pushed it over with my weight. Those bees I decided to save for pets. Ivry wife, the far- mer, and I drove that night to a "place a few hundred yards up. 'I he family Was all at ;tine of course, and I plugged the hole with moss to keep them there. Then we attached a rope to the tree as far as we could reach and sawed it off at the base, lowering it gently to the ground, Then we cut off the top above the hollow which shel- tered the bees. The farmer and I easily carried it to the buckboard and brought it home in triumph. I had already prepared a place for it in a tub sunk in the ground and cement ready to puddle around it. Soon our bee tree was standing erect in the cow pasture near the house with a saucepan over the - top to keep rain front seeping into the hollow. 1 unplugged the hole and went to bed. Next morning I went out to see how my guests did. They were six miles from where they had gone to bed the night before and were quite tnitroubled by it. They had already organized perfectly. The temperature of the hive apparently had risen, and a ring of fanners was around the hole fanning air into the interior with their wings where it was caught up by other fanners and driven through the hive. The ventilation system was humming. The bees had at. ready discovered the mad brook a few yards away, and a bucket brigade was busily fetching water. The bulk of the workers had dis- covered my neighbor's buckwheat patch and were busily gathering nectar. I kept them for 'several years and got much fun from watching theist, nor did they ever show the slightest resentment to- ward me for shifting their home.— From "The Bee Hunter," by George Harold Edgell. I+ a er 1 s ZZeturn — o n e pl? S "new" sptlug.C'styl's , look an awful lot like the flapper fash- ions worn in the Twenties and laughed at in the Thirties, Parisian artist Van Longen's portrait of a 1920 belle is al- most duplicated by the model wearing the latest Jacques Path short - skirted evening gown. One More The world would be a better place if more people had ti.e kindly humour of the Rev. J. 0. Hannay (novelist George A. Birmingham), who has just died. From his fund of Irish stories we take that of the English -visitor who saw one Irishman digging while three looked on. "Just, like you Irish," he said. "One man working and three watching him." The man doing the job looked up. "Four, your honour," he said, Weather Prophets Hundreds of people regard the weather proverbs as old wives' tales but Dr. Vaden Miles, United States physicist, has very different views. He has tested 333 proverbs about the weather and found that 56.9 per cent. are more accurate than the official weather men, Ilerc are some typical 'accurate Ones: "Mackerel clouds in the sky cepect more wet than dry." "A high wind prevents frost" 'Evening red attd morning gray Will help the traveller on iris way.' "Train before seven; fine at 11.' • Knot Very Happy—"I'm fit to be tied," mutters "Skipper," literally at the end of his rope on his arrival at LaGuardia. Field. The pup, being shipped by air from Trinidad, chewed his way through a leash en route, attd was anchored by a more secure mooring for the duration of the flight. Modern Etiquette By Roberta Lee ° Q. What is the usual order of the bridal procession down the church aisle? A. The most popular is: The ushers walk slowly down the aisle two by two. The bridesmaids fol- low in the same manner, the maid of honor comes next alone, fol- lowed by the bride on the arm of her father. If she has no father, or other male relative to accompany her down the aisle, she may enter alone or with her mother. Q. Which is proper, to butter a slice of bread while holding it in, -.the hand, or by placing it on the table? A. Neither is correct, Only enough for one bite should be bro- ken off, buttered, and then eaten. Q. Is it necessary that a woman remove her gloves when shaking hands? A. No; this is not even considered necessary for a man. Q. Should soft-boiled eggs be eaten with a spoon? A. Yes; if served in an egg cup, they may be eaten from the shell with the spoon; or, if you wish, break the egg in two, scoop the contents into an egg cup, and eat with a spoon. Q. Is it proper to abbreviate the name of the mouth when writ- ing the date in a social letter? A, No; the name of the month should be written in full: This is also true of business letters. Q. What should one use as a decoration for the table when giv- ing a breakfast? A. A large bowl of fruit or one of flowers is sufficient. • Q. Just what is the difference'be- tween "table d'hote" and "a la carte?" A. "Table d'hote" means a set price for each meal, irrespective of which dishes you order. "A la carte" means that you order "ac- cording to the card,"' and pay for each dish ordered. Q. Is it all right for social cor- respondence to use envelopes with colored linings? A. Yes; if transparent envelopes are used, they may be lined with colored paper to make them opaque. But the quieter tones of lining should be used. Is it obligatory Q g y to have ushers in attendance at a small church wedding? A. There may or may not be ushers, according to the prefer.• ence of the bride and bridegroom. Q. Is it obligatory to return calls of condolence? A. No; calls of oondolence need not be returned. Fortunes That Were Made From "Junk" Stuff one would ordinarily burn, or even pay somebody to take away, might be worth a fortune. Old books, and magazines, toys, swords, pictures, old letters, ancient silver and brassware, might be worth their weight M. banknotes. Old books are the best bet, for among them might be found a first edition worth thousands of pounds. John Bunyan's "The Pilgrim's Pro- gress" provided an example. Some years ago a barber in Derby was raking through a pile of old books in the back of his shop to find some- thing to anise Itis wife who was ill in bed upstairs. When the doctor arrived he found the patient browsing through a tattered copy of "The Pilgrim's Progress." He persuaded the barber to sent it to Sotheby's sales -rooms in Lon• don. A. few months later $12,500 was paid for it. Valuable "junk" takes many guises, and what gives it value is a combination of many factors. Scarcity, trends in collecting, schol- arly research, and many other things are involved. Some people collect match covers; some collect toys, others valentines, Interior decorators collect early wallpapers and fabrics. Museums, private collectors, and dealers may be in the market for prints, auto- graphs, stamps, books and even old buttons. One man dragged a trunkful of . okl newspapers from his "glory hole," He was impressed by the advertisements, which gave a col- ourful picture of bygone times. He cut them out, tabulated them, pasted them on cardboard, and separated then under their different subjects. Then he found the addresses of collectors in antique magazines and offered his old- advertisementsto those collectors who might be in- terested in the particular subject they dealt with. He sold theist at $25 per set and started what turned out to be a profitable hobby—all from "junk". Although Ire did not make a for- tune, one London man realised a handsome profit from a set of eight_ five -shilling British stamps which cane to light when he was sorting out some old papers. The stamps had been sent to his father, presumably as a remittance, in the latter part of the. nineteenth century. He inquired at a post office to see if they were still exchangeable, but was told he would, Have to take thein to Somerset House. On his way there, however, he soi'd them to a stamp -dealer for $395, nearly forty times their orig- inal value, — By Harold Arnott IMPROVISED SAW ti"UCK TO MAKE, IMPROVISED SAWBUCI(,DRIVE FOUR MEDIUM-SIZED SAPLINGS, '----�- SHARPENED ATONE END, AT AN ANGLE ON OPPOSITE SIDES OF A LOG AS INDICATED AND TIE WHERE THEY CROSS, ii T 1P MKS K.M.K. NEWPORt KY. hl (44/ SHAItptutp Il ell flIli 51 lxrilaa�l�l RAMMER STUNT TO START NAIL IN HIGH WORIc, PLACE NAIL IN CLAWS Q! HAhINMER AS INDICATED AND PUSH INTO WOOD THEN DISENGAGE CLAWS AND HAMMER IN, TA;ILE TALKS CiatZ And.tiews. Just about the last 'place you'd expect to get cookery hints from is our Royal Canadian A:r Force. But, no fooling, our niers row have a special manual devoted to food. and cookery; and, in rase you're interested, the following is a sample paragraph:. * t• s "Alt animals in the north are safe to eat—bats, lizards, newts, frogs and even snakes, which taste like the white meat of chicken. Grubs found in the ground, or In rotten wood, make good food. So do grass- hoppers, toasted on a stick, Pick off legs and wings before cooking. Do not eat caterpillars—twine are Poisonous. Meat is neat when you are hungry!" •o a As you've probably already guessed, the Air Force btanual is not intended for general use—but for fliers who find themselves "on theirown" in Arttie or sub -Arctic regions. No doubt it will be of real value to them and be the means of saving lives. Still, I think that readers of this column would prefer me to deal with something a little snore—well, conventional— than roast grasshopper and the like. So let's talk about something at the opposite end of he diesnry scale. Meringue, for instance. There are so many women—first-class cooks in other respects—who shake their heads in despair when the tneringue topping for a "company" i"- does not turn ofit the way it should be. % a ,k Smooth, glossy and delicate brown, with lovely swirls to add the decorative touch—that's perfect meringue. It shouldn't shrink, leak, or bead into tiny amber drop- lets on cooling. It cuts cleanly, without sticking to a Iodic that's been dipped in warm water Most important, it should bee tender and moist. Food spec:aliists at a famous uni- versity have found that baking at 425 degrees for only four to We minutes --instead of the usual 10 minntcs at 325—gives a meringue ;dl these qualities—that is, if the rgg white and sugar are Neaten to the proper stiffness, and if the mer- ingue is baked on a warns filling. * You can tell when it's been beat- en enough when the egg whites fold over in soft peaks, and when the surface is smooth attd glossy, with no dry flakes. Spread the meringue to the edge of the warm filling so that it just touches crust, and it won't shrink after baking. Then add the "swirls." Other meringue hints are as fol lows: have egg whites at room temperature. Add a pinch of salt for each white. Use a sturdy hand beater or electric nixer. Use a deep bowl—not a wide, shallow one, or a bowl that's too large. Be sure there's no trace of yolk in the whites as that will ruin a meringue. Measure sugar, two tablespoons for each white. Sprinkle sugar gradu- ally over whites, .a tablespoon at a time, then beat in thoroughly to dissolve the sugar. And don't over - beat as that makes the meringue dry and curdled, instead of glossy and smooth. * ,i It won't be so long now—al- though it may seem a little that way—before the rhubarb will be up and ready to use. For most of us, a bit tired of "canned stuff' it can't come along too soon. Maybe we can harry it, and the real spring, along a bit by publishing a recipe for a very special rhubarb pie. This is the "open face" variety, topped with one of those perfect meringues. I've just been talking about. For this pie, you'll find it better to use tapioca to thicken tile filling, rather than flour or cornstarch—as the extra acid in rhubarb sometimes breaks down the thickening power cf the Iatter, and you have a runny pie. Quickest way to put this pie to- gether is to bake crust; pre-cook rhubarb filling; make meringue, and put all three together while filling is still warn]. k RHUBARB PIE Shell: Combine 1 cup sifted flour, % tsp. salt, Ya cup shortening. Cut shortening into flour until mixture resembles small peas, Sprinkle in 2 to 3 tblsps, .cold water. Toss lightly with a fork until dough holds together. Shape in ball. Chill, ' Roll out on lightly floured board. Loosen dough front board; fit to 0 -inch pie plate. Crimp edges, Bake in very hot oven (425°) 10 minutes, or until lightly browned. Filling: Combine in top of double boiler 4 cups cubed, pink unpeeled rhu- barb, 1 to 11,4 cups sugar, 54 cup quick -cooking tapioca, 3 beaten egg yolks. Let It Raijft'a=' " Flollywood's Joan Caulfield is' pretty as a rainbow and ready for April showers in this abbreviated rain outfit that site wears in a , new musical picture.. SSES on 30 D'AYTRAL!' ;` SAVE V P 7® IKtmr s es o c close 10m. a PC0 from no ory )OS' @.or,: ear• Xtehd ,ma11c @,print, ye. i to tt �v ti SonS gamest el npE c. SntlslRe io kk t n 9al'anr d. Send name nddrasa and age for ,a say tree F R"E E 1't ldgtic and toll i,AIliniiuti�'e cata- VICTORIA OPTICAL CO.54" Dept, GB 408 273 Tonga Street Toronto, Ont. So many women between the ages of 38 and 52 have gond reason to hate 'change of life—trice time when fertility ebbs away—when embarrassing symptoms of this stature may betray your agel If this functionad period makes you surfer from hot flushes or makes you foal so weak, nervous, restless, hard to live and work with—try Lydia E. Pinkham's Vegetable, Compound to relieve such symptoms. Women by the thousandshave reported gratify- ing benefits. No other medicine of this type for women has such a long record of success. Regular use of Lydia Pinkham'e Compound helps build up resis- tance against such middle -age distress. The woman's friend! LYDIA E. MMNRHAM's Vegetable Compound 4 cook over boiling water, stirring occasionally, until tapioca dissolves and rhubarb is tender. Stir in 1 tblep. butter. Pour into baked pie shell. Meringue: Beat until foamy 3 egg whites. Add a tablespoon ata time B tblsps. sugar. Continue beating until meringue folds over in soft peaks. Swirl over pie, spreading to edges. Bake in hot oven (425°) 4 min- utes, until delicate brown. Cut while still slightly warm. And now, still following what the fashion magazines would call the rhubarb motif, here's a recipe for RHUBARB ROSY BETTY Combine 3 cups cubed, unpeeled rhubarb, 34 cup sugar. Toss so rhubarb is coated with sugar. Place in bottom of 6 buttered custard cups, or 8 -inch round bak- ing dish. Cream 2 tblsps. shortening, %s cup sugar, % tsp. vanilla. Add 1 egg, beaten. Beat until light and fluffy, Sift together 1 cup sifted flour, l% tsp, baking powder, Ye tap. salt. Add alternately to creamed mix- ture with %a cup milk. Spoon batter over rhubarb, filling cups only % full. Bake in moderate oven 050°) 30 minutes for custard cups, 1 hour for baking dish. Turn upside down to serve. UNDAY SCIJOOL LESSON By Rev. R. Barclay Warren AMOS THE PROPHET AND HIS PROGRAM Amos 7:7-15; 8:1-3. Golden Text: Seek ye the Lord, and ye shall live.—Amos 5:6a. For three Sundays we study the book of Antos. He had not been' trained in the schools of the proph- ets as existed in the day of Samuel, Elijah and Elisha. Neither was he a prophet's son. But God called this herder and picker of sycamore fruit and gave him a message. Every sermon began with a thunderous "Woe." He pronounced Godts judg- ments upon Syria, Philistia, Edonc, Ammon and Moab in turn. Of course no one in Israel found fault with Antos' preaching thus far, for these countries were hostile to Is - real. But Antos came closer. He denounced Judah. Then at great FOR QUICK RELIEF BEYOND BELIEF... COME : OUT FROM urttRER :TI4E SHADOW QF PALM For relief from the pain of Ann -MITI;, RHtURATISM, NEURITIS, or SCIATICA get a bottle of DOLCIN Tablets today. DOLCIN has relieved the pains of thousands of sufferers. DOLCIN Tablets are not harmful, easy -to -take, reasonabiein cost -100 rnMats for $2.39-200 tablets for 53.95. Also available in bottles of 500 tablets. DOLCIN may be purchased at any drug store. IIJI:CIH it DOLCIN UMITBD, To- ronto, Ont. DOLCIN TABLBTS Patented 1949, nsLene to the reg. letered trademark of this prada o. tionmmin length and with great force he proceeded to pronounce God's judg- ment upon Isreal, the northern king- dom. Then the trouble started. Antaziah, the priest, complained to the King of Anios' hard words. He bade Amos to go away into Judaic. But Antos was God's ordained prophet. Amaziah, the official ec- clesiastic, could not silence hien. He went on with his message which included a woe to Atnaziah, It is refreshing to read the prop- hecy of Antos. His predictions came to pass. The expression "God of Isreal, common to so many of the prophets, is missing. Indeed his message calling for social rightous- ness was not alone for Israel. It is apt to -day. In a time when many ministers will talk about the sins of Russia, but coddle their own con- gregations, seeking to please the people rather than present thesoul- searching truth of the Gospel, it is stimulating to read Amos. He had a message from God, and de- clare it, he did. OIINT ENT THE ,FAM; lLY'..F'RiEEND maks CHEESE' I'EA'o easily, speedily with new Fast DRY Yeast • New bread and bun treats are a treat to make with the new form of Fleischmana's'Yeast! Never a worry about yeast cakes that stale and lose strength ... new Fleischoianu's Dry Yeast keeps frill strength and fast -acting right in your cupboard. Get a month's supply. CHEESEBREAD •Scald 3 c. ntillt, 34 c. granulated sugar, 1% tbs, salt and 4 tbs. shortening; cool to lukewarm. Meanwhile, measure into a large bowl % e. lukewarm water, 1 tsp. granulated sugar; stir until sugar is dissolved. Sprinkle with I en- velope Fleiscltntann's Royal Fast Rising Dry Yeast. Let stand 10 mins., THEN stir well. Stir in cooled milk mixture. Stir in 4 c. once -sifted bread flour ; beat with a rotary beater until the batter is smooth. Cover and sot in a warns place, free from draught. Let rise until doubled in bulk, Work in 2 c, lightly - packed finely -shredded old cheese and 5 0, (about) once - sifted bread flour. Knead on lightly -floured board until smooth and elastic. Place in greased bowl and grease top of dough. Cover and let rise until doubled its bulk. Punch down dough; turn out on lightly -floured board and divide into 4 equal portions. Cover lightly with a clout and let rest for 15 mins. Divide each portion of dough into 3 parts; knead and shape into smooth balls. Plane 3 balls in each of 4 greased loaf pans (4;z" x 8%"). Grease tops and sprinkle each loaf with ,Te c. shredded cheese. Cover and let rise uiitil doubled in bulls. Bake in moderately hot oven, 375°, 45- 50 mins. GOTTA' 6TICK CLOSER TO THE WALLS — FROM NOW ON, THAT'S ALL THERE I$ TO IT. -.f