HomeMy WebLinkAboutThe Brussels Post, 1950-8-2, Page 7Imitations That
Are "Genuine"
'1'wu young Parisian artists have
"out -forged" the most notorious art
forgers of history, They have per-
fected a method of reproclitcing oil
paintings which has astounded the
art world.
The reproductions are so perfect
that sometimes even the painter
of the original has the utmost diffi-
culty in saying which is the ori-
ginal and which the reproduction.
The two artists are Jean lrautrier
and his wife.
French artists are saying that
Hans van lfeegeren, who was the
most remarkable art forger of mo-
dern times, will rise from his grave
to congratulate the Fautriers.
So that the new Fautrier repro-
ductions are not wrongly used, the
artists are imprinting them with
a special stamp. Otherwise it would
be easy for unscrupulous imitators
to pass off as an original a repro-
duction made in this way.
Detection is not always easy, as
the great dicielangelo indicated.
Even he, the best-known sculptor
of all time, started ids artistic
career as a faker. He made a statue
of "Cupid Asleep," then buried it
to give it an antique appearance.
Later he unearthed it, and it was
sold in Rome in 1496 as a classical
sculpture.
There used to be a saying that
"Corot (a nineteenth-century French
artist) hall painted 3,000 pictures,
10,000 of which are in America."
Recent events have proved that
these figures are an understatement.
Not only Corot, but also present-
day painters, are constantly being
imitated by fakers who have de-
veloped their trade into an organ-
ized industry centered in Paris, with
mass -production and salesmanship
methods based on a shrewd appre-
ciation of the art knowledge of rich
American buyers.
Recently an elderly lady known
in the Montmartre quarter of Paris
as ' Zizi" was arrested by the Paris
police.
Experts had proved—with consi-
derable difficulty—that she had been
turning out for two pounds apiece
dozens of pictures of the drab Paris
suburbs in imitation of the art of
famed artist Maurice Utrillo, and
signed with his name.
Most comment test to ascertain a
picture's age is to prick its surface
with a pin. If the paint is new the
pin will stick in its soft surface. If
it is old it will slip on its glassy
hardness.
Juvenile Fashion Hint—Back
to school in corduroyl Joan
Hanley designs a full skirt
with huge pockets cuffed at
the hipline,
NOT IN THE BOOK
"l'se wants a ticket for Florence."
Ticket Agent (after ten minutes
of weary thumbing over railroad
guides); "'Where is Florence?"
Mammy; "Settin' over dere on de
bench."
SALLY'S SALLIES
"Three stalkers le out?'!
Advance Fashion Hint—Rows of fagot embroidery and a
tiny braided collar highlight the trim lines of this blouse.
J ` TABLE TALKS
dam Andttews.
It seems as if one just couldn't
have too many salad recipes, espe-
cially in warm weather; and today
I'm passing along two or three
from a woman who says that she
collects salad ideas like other people
collect stamps or coins, The com-
ments—as well as the recipes—are
hers.
OUR CHICKEN SALAD
4 cups (approx.p of cooked
bite -size chicken
1 or 2 tablespoons french
dressing
2 cups chopped celery
Mayonnaise
Lettuce
Tomato wedges
Sliced stuffed olives
When cooking the chicken, add
a stalk of celery and a small onion.
Stop cookng before it falls off
the bone. Cool and cut with scissors
into bite -size pieces.
Use the smallest amount of trench
dressing possible and gently toss
the chicken until it is coated (but
not dripping) with dressing. This
will give the finished product just
a hint of french dressing flavor.
Chill for at least an hoar, or over-
night.
Gently toss chicken, celery, and
just a small amount of mayonnaise
(just enough to hold the salad to-
gether). Serve on crisp lettuce and
garnish with tomato wedges. Slice
stuffed olives over the top.
I like to make up a salad or two
to have ready just as many cooks
like to have on baking day. Most
times this is a matter of making
a gelatin salad and preparing the
vegetables and dressing to have on
hand for tossed salad.
* * *
ALL SEASON SALAD
2 packages lime gelatin
2 cups cottage cheese
2 tablespoons drained
crushed pineapple
cup chopped nuts
Chill the gelatin until it begins
to set. 'Then beat until light and
frothy. Pour half of the beaten
gelatin into a glass baking dish and
stir in cottage cheese, pineapple and
huts. Pour remaining gelatin over
the top. Chill until ready to serve.
Sometimes making a salad is just
a case of combining the ingredients
which are handy. We all go for this
one. It was named at our house
by the wisecracks of the the boys
when they see a great big chop
plate in the center of the table and
not mach else,
, 'hey pretend to be starving and
demand, "Mont, where's the, food?"
1 come back at them, "This is it."
* a *
THIS -IS -IT SALAD
1 cup cooked cauliflower
flowerets
17,4 cups cooked carrots
(sliced)
1 cups cooked baby green
beans (left whole)
1% cups ham or canned corn
beef (eut in strips)
4 hard cooked eggs
About 3 cups of lettuce
34 cup french dressing
% cup mayonnaise (thinned
with sweet pickle juice)
In a good-sized bowl, lightly toss
the french dressing', cooked cauli-
flower, carrots, beans and raw cel-
ery until coated with the dressing.
Chill for a couple of )tours, Break
lettuce and place on the chilled chop
plate. Arrange vegetables on the
lettuce. Add the meat. Garnish with
egg wedges.
* N *
LEMON MERINGUE
PUDDING
1 cup cold water
Grated rind of PA lemons
%s cup butter
114 cup granulated sugar
2 eggs
sluice of 15/2 lemons
2 cups fresh bread crumbs
xA cup powdered sugar
Pour cold water over the grated
lemon rind and allow to stand.
t rcam butter until soft. Blend in
sugar and beat until well com-
bined. Beat in egg yolks. Combine
lemon juice with grated rind and
water and add alternately with
crumbs to creamed mixture.
Turn into lightly greased pud-
ding pan and bake in a moderate
even (350 degrees F.) about 25
minutes. Remove from oven. Cover
with meringue made by beating
together egg Whites and powdered
sugar until the mixture holds its
shape. Return to a slow oven (300
degrees F,) for 12 minutes,
Serve cold, This recipe makes
four portions,
* * *
CHERRY PUDDING
1 cup cherries, seeded and
drained
3 tablespoons sugar
3 tablespoons melted
shortening
1 egg, well beaten
a/ cup milk
1% cups flour
2 teaspoons baking powder
34 teaspoon salt
Grease well the top of the double
boiler, place the cherries in the
bottom of the boiler. Cover with
the batter made from the remain-
ing ingredients.
Cream sugar and shortening to-
gether until light and fluffy. Add
cgg and beat well. Add milk slowly
to creamed mixture.
Sift flour, baking powder and salt
together and add to first mixture
and mix well together.
Steam one and one-half hours or
until clone. Serve with cherries.—•
* * *
ITALIAN CORN
2 cups cooked noodles
1% cups cooked corn
%a cup grated cheese
1 cup milk
2 tablespoons chopped onion
2 tablespoons chopped celery
54 cup butter
cup bread crumbs
1 teaspoon salt
1 egg
Mix all ingredients together and
bake 30 minutes in moderate oven.
Serve plain or with brown gravy.
Sparrows—Are They
Friends Or Foes?
If the suspicions of a group of
scientists prove correct it may be
necessary to wage war against the
Common sparrow.
A team of bacteriologists, led by
Professor John Shrewsbury, of
Birmingham University, has discov-
ered that a germ carried in the
spinal tract of the sparrow can
cause food poisoning.
It is thought possible that' these
germs are transferred to food gran-
aries, dairies, storehouses and any-
where else sparrows can get food.
"If we prove it," says Mr, Gil-
bert Parsons, chief technologist of
the research team, "there will have
to be some control of these birds
—a big problem which may take
many years to work out."
Suspicions were first pinned on
the sparrow because of its natural
friendliness. The scientists estimate
that eight millions of the birds flut-
ter about Birmingham alone, many
of them so tame that they perch
on kitchen tables.
This familiar bird has followed
man all over the globe so that his
Country of origin is now uncertain.
His bulky and untidy nest is
male of whatever •,snaterials. are
handy—hay, straw, roots, rags,
string, bits of paper—but it is always
lined with soft feathers.
About 75 per cent of an adult
sparrow's food during his life is
grain of some sort, The remaining
25 per cent consists of seeds and
weeds, 10 per. cent, green peas, 4
per cent, The rest is made up of
insect life,
It is widely believed that if spar-
rows' eat a little grain they more
than pay for it by the amount of
insect life they destroy, but figures
disprove this,
Front the ti' " the first buds
swell on surra.; bashes until thm
last apple and grape are harvested,
the home orchard requires atten-
tion. At this time of year, tally
fruits that have already ripened
(such as cherries, strawberries, cur-
rants and raspberries) should not be
neglected; nor should those that will
mature in September or October.
strawberry. At this time, the spring -
strawberry. At this time, thestain-
plantedstrawberries are =icing
runners, and some of the young
runner plants may have already
rooted. These runner plants should
be spaced around the mother plant
the way spokes radiate front the hub
of a wheel. The ideal distance be-
tween runner plants is about five
inches, and spacing is a job that is
done alt summer long.
If the fruiting bed is to be re-
tained for another season, :dl of the
two-year-old strawberry plants and
some of those that are a year old
should be removed to make room
for new runners. A bed may be
kept in'a relatively productive con-
dition for several fruiting seasons
by this renovation method. Fertil-
izer needs to be applied to the reno-
vated bed as soon as possible.
Pruning Precautions
All brambles need some attention
after harvest. 1f the canes that
fruited are pruned out at ground
level, occurrence of such diseases
as spur blight and anthranose will
he reduced, since there is less
chance of old canes infecting the
new ones.
Black and purple raspberries and
hush blackberries require additional
pruning in summer. The new canes
of the raspberries are cut off at the
tip when they are twenty-four to
thirty inches long; bush blackber-
res are cut at about thirty. six inch-
es. Cutting the tips causes lateral
shoots to grow, and it is these that
produce the next season's crop.
often, the small rruits require
tome additional nutrients during the
early simmer. Plants that do not
have starts green leaves and are not
growing vigorously should receive
a.1 :lpplieanion of complete garden
fertilizer, This is especially impor-
tant for newly planted strawberries,
to insure vigorous runner plants
that will produce abundantly. The
runner plants that start in June and
July arc more productive than those
'hat grow during the months of
September and Qvtnber.
Insects and diseases are not usu-
ally too serious on small fruits. It
spur blight or anthracnose is severe
in the brambles, they should be
sprayed with. a 6-6-10 Bordeaux
mixture following harvest and after
the old canes are removed. In areas
where Japanese beetles are a prob-
lem, one and one-third cups of lead
arsenate are added to each five
gallons of the Bordeaux spray.
Care of Grapes
Grapes require little attention dur-
ing the summer, after the recom-
mended sprays have been applied.
Spraying is generally completed
about the ned of July. The plants
should be kept mulched, or cultivat-
ed and hoed, to control weeds. Fol-
iage should not be cut off to expose
fruit clusters. Grapes do not require
direct sun on the fruit in order to
ripen
During the summer, the insect
and disease problem is apt to be
more severe on the tree fruits than
cm the small fruits and grapes.
Spraying is often necessary during
July to control brown rot on stone
fruits and scab on apples.
A close watch should be kept for
the peach trce borer on the trees
of all stone fruits. The borer is
found at the base of the tree at
soil level. If sawdust is mixed with
the guns that oozes from the trunk,
it is a sign that a borer is present.
The best method of control is to
remove the gum and locate the bur-
rows, then force a willowy twig or
soft wire into the burrow to kill
the borer.
Water Sprouts
The only summer pruning 01
fruit trees that is necessary is the
removal of water sprouts or suck-
ers low on the trunk or from the
branches. Water sprouts arc usu-
ally excellent feeding areas far ap-
hids.
Fruit thinning should be com-
pleted as soon as possible. Almost
every year some varieties of the
fruit trees set too many fruits. It
is best to wait until after the normal
"jume drop" is completed; then
those trees that are still too heavily
laden with fruit should be thinned
El hand.
In thinning, the injured and de-
formed fruits are removed and clust-
ers are separated. Peaches and
apples should be spaced from four
t:o six inces apart, and plums about
three to four inches apart. Some -
limes thnning is necessary only
• on one or two branches. This pro-
cess will result in larger fruits of
better quality, because there are
a greater nurnber of leaves per
ftuit.
We Can't Afford To
Make This Mistake
Farmers in the United States are
facing complete regimentation of
their industry "under a group of
self-styled experts." This was the
blunt warning of the agricultural
manager of •the U.S. Chamber of
Commerce speaking in Dallas this
week.
While the warning was directed
primarily to American fanners and
referred directly to American pol-
icy„ it is well worth repeating in
this country. For here, too, there
has been pressure to have the Fed-
eral Government pay out large and
uncontrollable sums in subsidising
various branches of agriculture,
adopt unrealistic floor prices, and to
take marketing out of the hands of
the individual farmer and turn it
over to super boards.
This has been done to a sub-
stantial degree in the United States
with weird results in that country's
economy, costly consequences for
both consumer and taxpayer, and
with millions of farmers taking di-
rect orders from Washington as to
what they can or cannot grow.
In a country where agriculture is
cniy one of scores of major indus-
tries and where even in years of
bumper crops a huge domestic mar-
ket can be expected to absorb all
production except in a relatively
few lines, that sore of thing is bad
enough,
For Canada, where agri0111tnrc is
or greatest industry and vitally de-
pcndent on an enormous export
market, to follow the U.S. sorry
experiment would be a grotesque
blunder.
—From The Financial Post
Miss "Untitled Miss" — Now-
adays, when theres a title born
every minute for bestowal
upon some shapely beach
blonde, it seems downright im-
possible that lovely Betty
Tunell hasn't been singled out
as "Queen of the Headless
Lettuce Growers' Convention,"
or "Miss Mesopotamia of
1950." And so to her goes our
vote for "The Untitled Miss
We'd Like Most to Title."
CANADA PRODUCES SOME OF THE WORLD'S FINEST LUMBER
Canada has almost unlimited timber. Front British Columbia fir to Maritime spruce
her lumber is in demand throughout the world„
lig S $1LUfl' ells
FL11is is an adaptation of one of a series of ad-
.vcrtisements designed by The House of Seagram
to promote the prestige of Canada and help sell
Canadian products to, the markets of the world.
The campaign is appearing in magazines and
'newspapers published in various languages and
circulated throughout the world. The peoples
of many lands are told about the
quality of Canadian products and
see Canadian scenes illustrating
these products.
The advertisements are in kecp-
ing with the belief of The House
of Seagram that the fixture of each
business enterprise in Canada is
inextricably bound up in the future
nada first
of Canada itself; and that it is in the interest of
every Canadian manufacturer to help the sale,
of all Canadian products in foreign markets.
A campaign such as this not only helps Cana.
dian industries but also puts money in the .pocket
of every Canadian citizen. One
dollar of every three we earn comes
to us as a result of foreign trade.
The more we can sell abroad
the more prosperous we will be
at home. It is with this objective
that these advertisements are being
produced and published through-
out the world.
�e 1kn f Scra