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HomeMy WebLinkAboutThe Brussels Post, 1950-7-12, Page 312 Months To Learn ttlrne "Simple" Stitch flc,nium lace, made in the south - Devon village of that name, is the finest of English bobbin -lace and has been greatly prized ever since it was first made. Queen Adelaide's wedding dress was made front Hon- iton lace; so was Queen Victoria's. And to make a whole wedding dress meet have taken a team of workers —100 or more—months to make, writes Bernard Fishwick in "Lon- don Calling." When I was in Honiton, I saw a piece of this lace about nine inches long and two inches wide ---just the size to fit into a large envelope --and that small piece had taken a skilled worker a month to make, Small wonder, when you realize this, that it is costly and that there are few workers left. You see, it is essentially a cot- tage industry—the work is done in the, th rne5 of the south -Devon towns and villages round about Honiton. • In the villages of Sidmouth, Beer, and Branscontbe, for instance, they have always worked in much the same way, ever since the Flemish and Huguenot refugees started working there in the sixteenth cen- tury, though, for a short time, forty or fifty years ago, there was a small factory making IIoniton lace in Exeter. The patterns of Honiton lace -are beautiful: flowers and leaves, prim- roses, ivy, roses, lilies, shamrock, ihistlee, and sometimes apples or snails are included. Every part is worked separately, and is an indi- vidual work of art. For instance, take a spray of ivy leaves. The design is picked out on parchment, and the holes must be the correct distance apart—other- wise the shape of the spray would be uneven. The parchment is then placed on what is called the pillow, which looks rather like a large pin- cushion, about fifteen inches in dia- meter and seven inches thick. The cushion is stuffed tight with bran, and the covering is usually made of a black material, so that the cotton shows up more easily—for it is very trying to the eyes, the thread being so; fine. They are still using pre-war thread, for there is none quite fine enough being made today for the very best work. The parchment having been placed on the pillow, pins are pushed through the hoels to 'show the de- sign, and the worker starts. For the basic stitch, the worker I saw used. two runner and two station- ary bobbins, as. against one runner and two bobbins in ordinary weav- ing, for lace -making is really a sort of weaving. I'aslced one worker how longit took to learn this basic, -or simpl- est, 'stitch: She said that if she learnt the routine and could do a little edging in twelve months, she would be a quick learner, and could then go on to the more complicated work—such as an ivy leaf—and halving the stitch at the top of the leaf, and doubling hp as she got to the stem to give the effect or light and- shade: To weave a spray of leaves, anything up to thirty- two bobbins are used. When you have dozens of leaves, sprays, and so on, you have to work out the design. Supposing it is a handkerchief with a design in one corner. You take a piece of blue paper the size of the handkerchief, and tack on your sprays ,of oak leaves and shamrock to sde if the design looks attractive. Having decided that it does, you lay the sprays on a piece of cambric, and then comes the fidgetty job, the stitching on. The needle must go only in the holes left by the pins, and although my sight is fairly good, I could hardly see the holes in some of the things. - Having got the main design stitched on, there isstillplenty of space, and that is where the fillers come in—little rings, rib -rings they are called, about one -sixteenth of an inch across, and dots, and darts, and rolls. I asked one maker how many of these rib -rings she could make in a day, and was told about' twelve. they become so accomplished at the job that they can work and talk and look about at the same time—subconsciously working the bobbins by the feel of them. Yes, it is certainly a job with. many generations of skill and ar- tistry behind it, During the war the work fell off, but now there is a distinct re- vival, and the skilled workers are turning out all they can—mostly for dollars. There are classes held in the local schools, and the lace- shop at Honiton is receiving en- quiries for the Necessary threads and designs from interested Women's Institutes all over the country. Don't overload your washing :dentine, "Just elle more sheet" does make a difference. Pay strict attention to the instruction book, Weigh articles until you know how big typical loads' are. Articles need to move freely in the water, PEEN FW N_ .1, Gordon Smith These Will Add Interest It Is not advisable to plant the whole garden with view things or novelties, but certainly the sys- tematic introduction of two or three each year will provide new interest and very often the discov- ery of a valuable and permanent addition. It should be remembered that the work of plant improvement has never stopped. Olt] favorites among the flowers and vegetables have been wonderfully improved in color or quality . and what is of great importance to Canada there are far hardier sorts today than .were in existence a few years ago. As a result of this new hardi- ness it is now possible to grow such tender things as garden corn, melons, tomatoes, cucumbers, etc., in areas where the old strains would not have had a chance. And the same applies to many formerly tender flowers. Then there are brand-new dis- coveries, too, at least brand-new to the average gardener. A great many people have never tried things like borecole, Brussel's sprouts, Chinese cabbage, endive, water- melons, or even Swiss chard, pep- pers or eggplants. • Few of us have ever tried to grow any of the herbs like dill or sage, or things like garlic, horse -radish or leeks. Practically all of these are hardy and easily produced. By selecting new, hardy vari- eties, or in some cases getting started plants or forcing along under paper caps and with a little quicic-acting fertilizer, these things can be grown safely in a great many parts of Canada. And the list of new or improved flowers is almost endless, as any good seed catalogue will reveal _ Tender Plants It will now be time to start plant- ing those flowers and , vegetables which cannot stand any frost, Dah- lias, gladioli, petunias and other soft -stemmed started flowers are in this category, and also tomatoes, peppers, eggplants, cukes, squash, melons and pumpkins. Some of these, it is true, will survive a light frost but usually the damage sets them back so that they will never really catch up. With the seeds and bulbs, of course, one can plant a week or ten days before the last light frost because the plants will not be exposed above ground. There is not much advantage in early planting because none of these ten- der things really start to grow until both soil and air are warm. Cucumbers, melons, squash, etc., are usually grown in hills. These are beds a foot or so in diameter and about two to three feet apart. They are heaped up a few inches above the surrounding earth. This allows then to drain well and also to absorb more sun, which they love. Hills are made by scraping out about six inches of the surface soil, filling with rotted manure or some similar rich mixture, then topping off with an inch or so of fine, light soil .10 which the seeds are planted. • Guards' Gal -- Anya Nord, 21, should be about the safest girl on , the sands at Hampton Beach, She was chosen queen of the beach lifeguards, and it's a safe bet tlley'1l look after Iter.' HEA TIi' 'HJINT-Beware of flies ---they are ' filthy and germ- laden. All foods 'should bo pro- tected from these winged pests whose chief object for existence A appears to be tltc spread of disease. Santa's Resting Nicely—Santa Claus, in the person cif Janes Yellig of Santa Claus, Ind„ got letters from worried boys and . girls all over the country when they heard he Was laid up with •a leg injury. Yellig, who has portrayed jolly St. Nick for years in his home town, wants to assure all the youngsters he'll be back in action come next.Yuletide. She's "World's `Most Perfect Mother" Officials ata hospital in Perth, Western Australia, believe they have discovered the world's most perfect mother—Mrs. S. Cook, who, it is reported, is able to have babies effortlessly. . Forty -year-old Mrs. Cook has had nine children—eight sons and . a daughter. It is said that they all arrived so effortlessly that only once had this remarkable mother been in bed for the new arrival. That was when her daughter was horn in the - hospital, but only after the hospital authorities had managed to persuade her "to take a bed there. Her eight sons were all horn while she was doing her ordinary house- hold duties. Two came when,she •was actually alone in the house. They' weighed 101b. and Slb. All Mrs. Cook's children were born within days of the expected times and all have been 'reared without a bottle. She feeds all of then herself until they are ten months old. This is astonishing enough, but it is the healthy, cheer- ful mother herself who really aston- ishes the hospital officials, They are convinced that a care- ful and systematical study of Mrs, Cools would greatly help in making childbirth easier and happier. When a London midwife with twenty years' experience was asked to comment, she said: "This mother's record of quick and easy birth is certainly remarkable and probably unique. Her case should greatly encourage specialists who are now campaigning for more pre- natal relaxation and exercises to ensure easier childbirth, But it will probably be a long time before it will be possible to achieve, without drugs, childbirth with such a mini- mum of discomfort." However, the education of mothers is continually progresisng and there is no doubt that great steps forward have been taken in recent years. Childbirth today is certainly much easier for the mother than it was in our parents' time." Baton Beauty — "America's most beautiful baton twirler" is the title won by Rachel Ikard, 17, among (100 entrants in a contest conducted by a school magazine. Besides strutting as' drum major, Rachel plays the drum, dances -and sings. She's a June high school grad. HEALTH HINT — •Canada's Food Rules suggest we should in- clude in our daily diet at least one serving of potatoes; and at least two servings of other vegetables, preferably' leafy, green or yellow and frequently raw. This is a woman's world. When a man is born people ask: "How is the mother?" When he marries they excraim: "What a lovely. bride." When he dies they inquire: "How much did he leave herr' READ THIS AND SAVE TIME If two American psychologists get their way, students in our schools and colleges will be reading both from left to right and front right to left. This is the way these two psychologists want us to read. They say it saves the time taken for the eye to switch back to the left to begin each new line. Read the next line of type from reach you when and ,left to right the other end of this line, begin ,on so and ,left the at next alternating with each line. Is it Buswell Doctor ?read to easier and Professor W. B. Clark, Chicago of psychologists research and Los Angeles, discovered by machine eye -testing, an of means that there is much less danger of than reading zig-zag in eyestrain in the ordinary way of starting at 'do What .line each for left the ' you think? ROLL YOUR OWN BETTER CIGARETTES WITH :..�y. CIGARETTE T®EACCo TABLE TALKS earzAndrews. In a recent issue of the Saturday Evening Post, a very well-known short -story writer tells of how he and his wife took off considerable excess poundage, and still didn't have to starve or cut down on their eating. The only difference was that they ate MORE of the things they liked that aren't fattening, which didn't leave room for the foods that are. I..don't happen to have the ar- ticle handy now, but I remember that one food they ate was Cot- tage Cheese; and as I have had several requests lately for a good method of snaking this fine food, seems as good a time as any to pass it along. According to the experts, every adult should drink—or eat—twenty- five quarts of milk a month, and children a quart a day. Cottage cheese is just on way of using your quota—or, for those who have surplus milk around at various times, of making good use of that surplus. Many women can make good cot- tage cheese without a thermometer. However, it's easier to get uni- formly good results if you have one. These thermometers are in- expensive, and last a lifetime. COTTAGE CHEESE Warm four quarts of fresh raw milk (whole or skimmed) to 75 degrees. That's warm -room tem- perature. You can set the kettle in a pan of warm water to warm the mills. Stir it constantly until the thermometer reads 75 degrees. Let it stand at this temperature until it has clabbered. It will take from 24 to 30 hours. At ,this time, a jelly-like curd will form. It should separate into chunks when it is cut with a knife. Add an equal amount of water . which has been heated to 150 de; grecs. Stir to mix thoroughly, and let the curd stand for one and one-half hours at a warm -room temperature. This cooks the curd. Drain the curd through a cloth bag or a cloth -lined strainer. Wash the curd, if you wish, by mixing it with twice its measure of cold water. Drain it through cheese- cloth or a fine wire sieve. Add salt to taste and sufficient cream to give the desired thick- ness. To make cottage cheese from pasteurized milk, add one table- spoon of cultured buttermilk. Mix well and proceed as above. * * * Having made your cheese, you'll probably want to try Cottage. Cheese Cake. It's quite easy to make, and really delicious. The quantities I give here can easily be doubled, if you think your folks will want extra helpings ---which they probably will., COTTAGE CHEESE CAKE 1 cup cottage cheese 2 tablespoons flour 2 tablespoons sugar Pinch of Salt Dash of nutmeg 5/p teaspoon vanilla %g teaspoon grated lemon rind 11/ tablespoons lemon juice 1 whole egg, beaten %a cup light cream 2 tablespoons sugar Method: Use a baking pan or dish about six inches long and three inches deep. Line the pan with the crust (recipe follows), patting it to an even thickness. Bake the crust in a moderate oven for 15 minutes until it is a golden brown. While the crust is baking, sieve rite cottage cheese. Sift the dry ingredients together and mix with the cheese. Add the flavorings and the slightly beaten whole egg. Mix well. Stir in the cream. Beat the egg whites until glossy but not stiff. Beat in the remain- ing sugar. Cut and fold this mix- ture into the first one. Pour the combined mixtures in- to the baked crust and sprinkle the top with nutmeg. Place the hating dish in hot water and bake in a ,150 -degree oven until the fiIlirg is set, or for about one Hour and 15 minutes. Cool the cake thoroughly before serving, CRUST FOR CHEESE CAKE cup sifted flour 1/4 teaspoon baking powder Dash of salt 2 tablespoons cane or beet sugar • 2 tablespoons butter 1 egg yolk 2 tablespoons water Method: Mix the dry ingredients and cut in tate fat as for regular poultry. Beat the egg yolk and water together, and add them to the flour and fat. Mix well. w * * Most families—say the experts— don't eat nearly enough "greens" such as lettuce and so on. Maybe yours is Such a fancily, although I sincerely hope not. However, f shouldn't have to make any apolo- gies or explanations for passing along a recipe for anything so good as this. DUTCH LETTUCE 1 head lettuce or equivalent in leaf lettuce 2 hard-boiled eggs %a cup vinegar _ 2 small onions 1 tablespoon sugar 1 teaspoon salt .. -cup diced bacon Method: Let the lettuce stand in cold water one hour or more, and then drain. well. Cut the bacon in- to small pieces and fry until brown. Aeld the vinegar and sugar and the bacon fat. Heat well and pour over the lettuce. Then add the chopped eggs, salt and onion (crit fine). Mix well and serve. Off To Explore The Southern Ocean On her way to the southern seas, to carry out ocean research into currents, water masses, temperature variations, movements of sea -birds and sea animals, is the United Kingdon research slip Discovery H. The voyage will last nearly two years and, during that time, the 56 officers, crew and scientists cn board will steam many thousands of miles in their quest to solve some of the remaining mysteries of the ocean. The ship win work mainly in the Indian, Australian and Pacific sectors of the Southern Ocean be- tween subtropical waters and the fringe of the pack -ire. At regular intervals the ship will be stopped "on station," and by means of specially designed water sampling bottles, deep sea thermo• meters and fine meshed nets, the temperatures, density and chemical constituents of the water will be ascertained from the surface to the 1,sttom, and the innumerable small forms of life examined from the surface to a depth of about 5,000 feet. Direct observations will be made on the distribution and habits of wales, and on seals, fish and birds, according to opportunities. The "convergencies" - certain surface boundaries between important water masses—will receive attention, the seasonal distribution of pack -ice will be studied, and there may at a later stage be opportunities to examine and chart a little-known part of the Antaractic Coast. 1 Was Neariy Crazy With eery Itch Until I discovered Dr, D. D. Dennis' amazing- ly fast relief — D. D. D. Prescrivption, World popular, rpeace and' comfort'fromicruelditching caused by eczema, pimples, rashes, athlete's foot and other itch troubles. Trial bottle,555 ' First application cheeks even the most inense Pi scrip ion money back,i ordinary Ask druggist ruextra tstrn gth). A Protect your ROOKS and 0A51) from EIRE and Tnrisvis. We have n ohm and typo of Safe, or Cabinet, for any Purpose. Vlnit tis or serito for prices. de.. to neat. IV. —1,dc...i.TAYLEIR LIMITED TORONTO SAFE WORKS' Ili Front St. E„ roranto Established lase HARNESS & COLLARS Farmers Attention — Consult your nearest Harness Shop about Staco Harness Supplies. We sell our goods only through your local Staco Leather Goods dealer. The goods are right, and so are our prices. We manufacture in our factories — Harness. Horse Collars, Sweat Pads, Horse Blan- kets, and 'Leather Travelling Goods. Insist on Staco Brand Trade Marked Goods, and you get satisfaction. Made only by SAMUEL TREES CO., LTD. 42 Wellington St. E., Toronto WRITE FOR CATALOGUE PIE LEMON MERINGUE PIE 6 Tablespoons Canada Corn Starch 3 Egg Yolks 3,4 Teaspoon Solt ' 2 Tablespoons Butter 1 Cup Sugar - 3 Tablespoons Lemon Juice 2 Cups Water 11/4 Teaspoons Grated Lennon Rind Mix Canada Corn Starch, salt and 14 cup of tho sugar in top of double boiler. Gradually add water. Place over boiling water; cock, stirring constantly, until mixture thickens. Cover and cook 10 minutes, stirring occasionally. Do not 2 Egg whites 6 Tablespoons Sugar 19-111011 Baked Pio Shell re» tole from heat. Stir a small amount of hot mixture into egg yolks which have been mixed with the remaining f cup sugar. Immediately pour back into remain- ing hot mixture over boiling water; blend thoroughly. Cook 2 minutes longer, stirring constantly. Re- move from heat; add butter, lemon juice and rind. Cool to room temperature without stir- ring. Pour into baked pie shell. Beat egg whites until stiff but not dry; gradually beat in sugar. Spread meringue lightly on filling, Bake in moderato oven (325°P.) 15 to 20 minutes or until delicately browned. 0 a FREE. ,nano Aahl s Totted Recipes Sand postcard to Milky orne Borvieo DepnrtmentCC21,The Catiadn Stnrob 'CotnpnnyLimited,P.O. Boit 12e, Montrool,