Loading...
HomeMy WebLinkAboutThe Brussels Post, 1950-7-5, Page 3Flave Your Operation Set To Music? Three years ago the University of Chicago Clinics experimentally introduced music to alleviate ten- sions of patients undergoing sur- gery•. So successful was the experi- ment that University of Chicago medical research center will intro- duce music with anesthesia in its six major operating rooms and six preparation rooms when it mpens Chicago's first cancer research in- stitution, the Nathan Goldblatt Me- morial Hospital. In the master control room, 3 due channel magnetic tape recorders, each with a different type of music, are to play continuously for four hours. The music will be audible to the patient but not to the sur- geon as at present. Choice of Music The patient who is to be music- ally distracted while under local anesthesia is asked the night be- fore the operation "Wilt you have classical, semi -classical or popular music tomorrow?" Children are of- fered music from "Cinderella," "Peter and the Wolf," "Pinnocchio" Or something from current favorites. The innovation began with Joel Willard, a young veteran, who in- stalled the system after he had heard a nurse talk about the rest- lessness of a patient during an operation. Willard suggested that music would drown out the sounds of the clicking instruments and the conversation of the doctors. Dr.. Iluberta M. Livingstone, anacsthes- ist of the university's clinics, thought well of the suggestion. The soft music lightens tension yet allows conversation with the patient, so that his cooperation can •be obtained during the administra- tion of the anesthetic, The concert, begun in the preparation room, is continued in the operating room through light -weight stethoscope - type earphones. Helpful to Surgeons Music with anesthesia is especi- ally applicable to abdominal sur- gery, but it has been used in al- most all types of operations. It has been found especially helpful to the peptic ulcer patients, who are already so tense and nervous that the routine medical sedatives are not very effective. It is very im- portant in cases where the.patient is too old or ill to receive sedatives. Musical anesthesia is good for the surgeons, too, even though they cannot hear a note of the concert. The reason is that they .have more freedom in talking, an advantage at operations, where the full-time surgeons frequently comment on what they are doing to visiting doc- tors or medical students. Music for surgery is no new idea. Pharoh's physicians relied on in- cantations. In the Middle Ages groups of singers soothed the ill during the epidemic manias. There is medical literature enough on the use of the phonograph and radio in the operating room. Chicago places musical anesthesia on its scientific feet. How Bees And Flies Fly By "Instruments" Talbot H. Waterman, Assistant Professor of Zoology at Yale finds that bees are right on the beam in flight because they have their own natural gyroscopes, air speed indica- tors and sky compasses, among others. The eye tissues, for example, constitute a. "polarized light. com- pass" that guides the bee unerringly back to the hive from distant flower patches. "Careful study of the bee's behaviour," Professor Waterman says, "shows that in navigating from place to place the insect can ` de- termine azimuth with a high degree of accuracy." Bee eyes have a pecu- liar sensitivity to polarized light in the sky. The image of the dis- tant light sources is fixed on a spe- cific point in the retina of the eye. The image acts as a compass point. With such a compass, the bee has little trouble in reaching its destina- tion. But in the dark the compass naturally does not function, and the bee buzzes about in a zig-zag path. The housefly has antennae that serve as air speed indicators, These antennae, which extend from the "face," are sensitive to air pressure. • The difference in air pressure at • different rates of speed causes cer- tain joints in the•anteunae to de- flect. The amount..of deflection thus serves to indicate air speed and to bring about appropriate reflex ac- tion in the fly. The fly also has a "gyroscopic turn indicator"_—a pair of tiny, elnb- shaped organs which protrude be- hind the wings and 'which are called "halters." During flight;,, the halters —driven by special muscles=oscil- late rapidly .in a vertical plane. In addition the halters vibrate with the sante frequency as the wings during flight. Aerodynamic stabi- lity is thus maintained. ; A safe way to pick up pieces of broken glass that have fallen on the floor is to use a piece of damp- ened absorbent cotton. The glass will stick to the cotton. TA LE TALKS Y eica-vz, Anc trews. Back in grandmother's day fresh salads were regarded—at least on this continent—as something of a novelty. But now they are consid- ered an appetizing and very health- ful addition to any meal. Just how popular they are i$ found in the statement that one railroad, not the largest by any means, serves more than one hun- dred and twenty-five thousand of its special salad bowls annually to dining -car patrons; and practically every good restaurant and hotel features a distinctive salad bowl formula such as the one I give here culled; CHEF'S SALAD BOWL 1 head lettuce 1 cup diced cucumbers 1 green pepper cut in strips , 1 cup cooked ham cut in strips 3 hard -cooked eggs cut in eighths 2 tomatoes cut in wedges 34 to % cup French dressing 1 tablespoon nippy cheese 1 tablespoon catsup Method: Break lettuce in bit -size pieces in salad bowl which has been rubbed with a garlic clove (option- al). Add vegetables and meat. Con- iine French dressing with remain- der of ingredients and mix • well. Pour over salad and toss lightly. BASIC FRENCH DRESSING 1 teaspoon dry mustard r/ teaspoon celery salt TAY teaspoon onion salt % teaspoon pepper 2 tablespoons white vinegar 6 tablespoons salad oil (olive or corn oil) 1 clove garlic Method: Mix all ingredients in a tightly stoppered bottle about an hour before needed. Remove gar„- lic , before nixing with the salad which should be tossed together just before serving. a n. A friend passes along this recipe for "Strawberry Ballymaloe," des- cribed as "a cook's dream—a failure - proof cake, delightfully easy to make, taking only twelve minutes to bake. When topped with fresh strawberries it is a dessert fit for kings and queens." The story goes that the recipe originally came from Ireland— which accounts for the name—and that the ingredients were listed like this "Four eggs; the weight of two eggs in flour; the weight of three eggs in sugar" and so forth. However, for the convenience of us less patient cooks on this side of the water, these amounts have been translated into more modern Wins Huge Settlement—Mrs. Ruby Dickery Bartges, 44, above, a waitress, won a $1,- 575,000 1;575,000 judgment in a Denver divorce settlement from her first husband, the late George P. Dickey, wealthy oilman. Mrs. Bartges' attorneys said she was working trying to pay huge debts incurred by her second husband, now serving a three -year -term for larceny in Arizona state penitentiary. "cookery language." So here goes --with just the comment that you don't need to confine Ballymaloe to strawberries. It is just as de- licious with fresh raspberries, black- berries, peaches, or canned fruit purees and jams. STRAWBERRY BALLYMALQE Nfalces three 9 -inch layers Grease bottoms of 3 straight - sided layer pans (do not use slanted ones); then line them with waxed paper and grease again. Do not grease or line sides. Sift together • 11,4 cups sifted cake flour 154 teaspoons baking powder V2 teaspoon salt Beat . .. 6 whole eggs until foamy Beat in gradually 1 cup plus 2 tablespoons sugar Beat egg -sugar mixture until it is so thick it stands in soft peaks, !his is important! Fold in - 1 n1 teaspoon lemon extract Fold in dry ingredients carefully, a little at a time. Pour - batter into pans, spreading it well to the edges. Bake at 425 degrees (hot oven) 12 minutes. Remove cakes from pans immedi- ately and pull off waxed paper. Cool. Arrange 6 cups sweetened straw- berries between layers and on top. Garnish top with sweetened whipped cream Note: If you desire a lush, juicy appearance, let some of the straw- berries sprinkled with sugar stand until juice is drawn out. * * Although my next offering is called "Ice Box Cake" you don't actually have to own a refrigerator in order to enjoy 4t—not so long as you have a really cool place to give the cake a chilling after the filling is spread between the layers. ICE BOX CAKE Combine % c. melted shortening and `1 c. light corn syrup: Beat in 2 eggs. Sift together 2 c. sifted all-purpose flour, 4 tsps. Magic Baking Powder, 54 tsp. salt; add alternately with % c. milk and 1 tsp. vanillaextractto first mixture stirring well after each addition. Bake in 2 greased 9" layer pans in 350 degree oven, 25-30 minutes. Cool, halve each layer lengthwise making 4 layers. LEMON FILLING Blend 4y4 tbs. flour with % c. water to make smooth paste. Add c. water and % c. corn syrup. Cook, stirring constantly until thick- ened. Beat egg yolk; gradually add cooked mixture to it. Return to heat; cook 1 minute. Stir in 1 tbs. lemon rind„ few grains salt and )4 c. juice. Spread filling between lay- ers and on top of cake. Chill. Top with white icing. a ,x v. In conclusion, as the canning and preserving season is almost upon us again, just a few words of well -meant advice. They're words that I know every manu- facturer of fruit pectins wish were emblazoned in huge letters on every kitchen wall. When using fruit pectins—either liquid or powder—follow the print- ed directions to the letter. Don't try and improve on them by using "a little more of this" or " a little less of that." If you do you may be sorry—and then blame the, pro- duct rather than the real culprit. MAGIC! A man took his wife to the doc- tor. He was a simple fellow and bad lived in the country all his life. The doctor placed a thermome- ter in the wife's mouth. Just before he removed it, the man, who had watched spellbound, being unused to such silence on the part of his 'better half, blurted out: "Doctor, what will .you take for that thing you put in her mouth?" Patient Student—Shirley Yamaguchi, Japanese movie actress hpown as "the Betty Grable of the Orient," studies a Japanese. English dictionary while recovering from a minor operation. She came to Hollywood to learn howto kiss—something recent in Japanese movies, Gay Day—"They do it far weddings, why not for divorces,?" William Stone seems to ask as he prepares to drive off in his ribbon -decked auto after being "just divorced." That's the OK sign Stone is giving. HOW CAN 1? By Anne Ashley Q. How can I remove scratches from silver? A. Purchase a small quantity of putty powder, put it into a saucer, and add just enough olive oil to make a paste. Rub this paste .on the silver with a soft flannel cloth; then polish with a chamois and the scratches will disappear. Q. How can I make a good hot - weather salad? A. A delicious salady can he made by spreading cream cheese over tomato slices, then arranging them in layers. Q. How can I remedy a few small leaks in my garden hose? A. Try painting the hose on the outside with a pliable roofing paint. It will last at least another season. Q. How can I clean a straw hat? A. A good cleaner for the straw • bat can be made by mixing corn meal, a strong solution of oxalic acid, and water, to a thick paste. • Rub this into the straw thoroughly, allow to dry, and then brush it well. Q. How can I remove tar or pitch stains from fabrics? A. Sweet oil or lard rubbed over the tar or pitch stains will remove them. If the stains are on silk or worsted materials. it is better to rub them with alcohol. Q. How can I keep ants and roaches from the kitchen and pantry? A. Wash the kitchen and pan- try shelves and woodwork with a hot strong solution of alum water. Q. How can I improve the ap- pearance of the backyard fence? A. Grape vines and blackberry bushes planted along the back fence are not only nice for the grapes and berries they produce, but will add to the appearance of the yard. Q. How can I renovate an old grass rug that has become shabby and worn? A. It can be restored wonderfully by giving it one or two coats of clear shellac. This will bring back the colors and luster. GDEEN 1111111411 6ordon.Slnith Common Mistakes Too deep, too thick and too soon are perhaps the commonest mis- takes made in gardening when it comes to sowing seed. There are a few big things like tulips, gladioli or potatoes that are planted any- where from 4 to 12 inches deep. But with the vast majority of seeds deep planting is inadvisable. The general rule is three times the dia- meter. This means an inch deep. for things like beans, pear, corn and naturtiums, but mere pressing in for tiny seed like that of lettuce, petunias, carrots, etc. With the -very fine seed such as alyssum or poppy, all that is necessary is to spread and press in gently. The larger seed mentioned—that is peas, beans, etc. — should be spaced at least three inches apart. This is not very difficult as it is easy to keep each individual seed separated. With the smaller carrot, lettuce or beet seed, or flower seed of about the same size, spacing will be more difficult. There are little gadgets on the market which will help spread out the sowing, or one can let a dribble trickle be- tween thumb and finger, Even then, however, it is best to thin as soon as the plants are up to at least an inch apart. This will give room for development which all plants must have if they are to grow well, To spread out the very fine seed, stuff that is only about the size of a pinhead or smaller, it is a good plan before sowing to mix with a little fine sand or earth and sow the whole mixture. Back Savers It is a good plan to have a couple of hoes of different size or perhaps one regular garden hoe and a Dutch type hoe. The latter, which is shaped like the letter "D" is one of the very best tools for killing weeds and grass under shrubs and trailing plants and for leaving a fine mulch behind, One should be careful, however, as it will slice off good and bad plants with equal facility. With the larger gardens, one of the small tractors will savean enormous amount of !land labor, !!:quipped with cultivator, and pos- sibly also a small disk or hairow5 these machines thoroughly 'culti- vete a half acre garden in less than an hour. They are 50 easily guided too after a little practicethat one can cultivate to within an inch or so even of small plants like onions. This means that there will be very little garden left' to go over with the hand cultivator. . It's been said before, of course, that a clean, sharp tool does an easier and better job than one that has been left outside all winter, * * * Chemical Fertilizers All fertilizers, whether chemical or natural, are used for two pur- poses—first and foremost to feed the plants, secondly to speed growth and maturity. The second point is particularly important with vege- tables, which should be grown as quickly as possible if they are to be tender, and it is also important with long -season, tender things like melons, squash, cucumbers, corn, tomatoes, etc., especially in areas where the fall frosts come early. Of the chemical or commercial fertilizers, it is important to realize that these contain three main es- sentials—nitrogen, phosphoric acid and potash. These are usually shown by three figures with a dash between on the bag or package. As a rule where green growth is the important thing as with grass and leafy vegetables, then a fertilizer rich in nitrogen will be wanted. Where root growth is dominant, as with, potatoes, carrots, beets, etc., then a formula heavy in potash would suit. As a general rule a fairly evenly balanced mixture is best for the average garden. 4E CANADA PRODUCES SEED POTATOES FOR ALL THE WORLD As the world's chief source of supply for seed potatoes, Canada ships millions of quality certified seed potatoes each year to replenish the world crops of one of mankind's most essential foods: U)hj Seagram's sells Canada fiat his advertisement is an adaptation of one of a series created by The House of Seagram to tell the peoples of other lands about Canada and her various products. For the past two years 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 trade, for one out of every three dollars of Canada's national income results from our trade abroad. The more that the peoples of other countries know of the quality, variety and prestige of our products, the more likely they are to buy from us. 0 0 We feel that the horizon of industry does not terminate at the boundary line of its plants; it has a broader horizon,a farther view—this view embraces the entire Dominion. That is why The House of Seagram believes that it is in the interest of every Canadianmanufactur-er tohelp the sale of all Canadian products in foreign markets. It is in this spirit that these advertisements are bent aublished throughout the world. the House of Seagram