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HomeMy WebLinkAboutThe Brussels Post, 1951-2-28, Page 6Not Love Calls But Fight Challenges The piercing 4britks sold anguish- ed howls of tout -cats, perched on roofs and walls at dead of slight have disturbed the sleep of the hu- man race right down the centuries, At last the scientists have real- ized that here 1s a problem that needs painstaking; investigation, They are note trying to Lind out why tents -cats have to snake each an tl111l1 am r°w. Tt was formerly supposed that. the howling was the tont-cat's love - call Meant to attract a mate, but Dr. R. Aronson. an American Me vestigaotr, la:fates this theory. Tie has spent countless evenings studying the behaviour of tont-cats, and has concluded that the weird and wonderful noise they make is to let other tofu -cats know they are spoiling for a tight and are ready to take on any challenger.' As the tont-rat's war whoop sltat- ter, the .till night air an answering call is wilco heard, beginning very los, and rising quickly like a siren. This is an acceptance of the chal- lenge issued by some neighbouring battle -happy Tont. Both the challenge and the ac- ceptance are repeated again and again -until the two tont-cats face each other at close quarters. Then the noise stops abruptly for one minute while the two fighters size each other up. Suddenly there begins a period of scuffling, spitting, grunting, and anguished screams as the two fur- red warriors wade into battle. This Only ends when one turns tail and flees. Dr. Aronson claims that it is the sheer love of fighting that gives rise to these tont-cat conflicts. He says it is just one curious trait in the "very strange social behaviour of cats which has not been extensively modified sine' they lived with the early Egyp- tians." The presence of female cats seems to have nothing to do with it. Dr. Aronson brought together a dozen large tom -cats and three fe- male cats, in one room. Challenges rang out and were accepted. One tont-cat sparred with another. Claws were bared and fur flew but neither victor nor vanquished took the slightest notice of the female eats. These strolled casually about the battlefield, disdainfully stepping away front the fighting toms as the conflict flowed and ebbed. Neither is the tom -cat's figting Spirit aroused by quarrels over food, as is often the case with dogs. A mixed bag of cats. including several toms, was kept without food for thirty-six hour:, by which time they were pretty hungry. Herded together in one room they were each given a fried fish. The hungry animals patiently wait- ed their turn, quivering with eager - sass yet accepting their given por- tion without complaint or compari- lon. Each found its own corner and ate the food. There was not a Dingle fight. Nor did one cat try lo steal from the other. It was only after the meal had finished that the toms started howl - • their sleep -destroying chal- lenges. PeekOf-Perfection--A look at lungs to come in battling suits • given Its by Corine Gustaf - tan, as she sops up the stul- fhifie at Miami Beach, The Mit with the peek-a-boo sides iS made of gossamer -fine black lace and two-way stretch fabric. ,a LE T isy clam /nd ews, I don't know if advice on flow to get thin properly belongs in a Cookery Column; but this method has aroused 50 much interest among my friends since 1 spatted it a couple of weeks ago that 1 just cannot resist passing it along. 5 '1 4 First 1 might explain that d,:edrir Adams, of the Minneapolis Star and 'Tribune, is one of the most widely -read and frequently --quoted columliists in the business. So here is his weight - shedding recipe, exactly as it appeared. Hey, Chubbies, I have just the thing for you—a two-daydiet that will knock off eight pounds. But remember, there's no variation, no salt, no pepper and not even the thought of a cocktail. You can stand it for two days, can't you? This is what you eat: Breakfast—. two soft boiled eggs and a cup of black coffee; lunch—all the broiled steak you 'can put away and black coffee; dinner—a dish of half a dozen stewed prunes. Bear in mind that your eggs must have no salt, no pepper, and the same goes for your steak. The diet is based on a chemical reaction, so don't go add- ing a piece of toast, a salad, a can- ape. Stick to the items listed for two days. Average weight loss is eight pounds. If you don't drop the maximum, your stomach will enjoy the rest, anyway. * # * Cleaning out some cupboard drawers the other day I came across a copy of an old Toronto news - I 0 •„S pit? the risieg Ole .•f quick and: easy diluters our habit, mast change its a state of emergency. 1f we are going to make the shrinking fund dollar ilo the job of keeping the nation strong, then meat and woolen, both, mast give more thnug!1t and time to feeding their families. Let's talk about the Wren first. Husbands must be educated in cur- rent food costs. Ity father used to say, "What's good to eat, a man should have.' IIe meant thick steaks and chops. But fete men today can have those things often. 'fake them shop- ping and they will get their eyes opened. Then they'll stop expecting women to serve the sante kind of meals for the Sante budget as be- fore. 1 did that with my 2n -year-old son. kte's a big eater anti had no conception of the jump in food costs. But he learned the hard way —at the butcher's counter. Now he says, "Okay, Ma, you win. I'd rather have a big hamburger than a little steak at any time.” I think there should be a fanc- ily conference every night on t11e next day's meals. Let men realize in advance what can and cannot be done with the food budget, x „ I,et's not fool ourselves. 'The bttdgeteer's job of feeding a fame Hy adequately fs getting tougher day by day. The time has passed when a woman can dash home from Beth Bailey McClean—She shops the butcher case '`the same way I would window shop for my new spring outfit." paper. A food store advertisement caught my eye and, that evening, I handed it to the man of the house without comment. * * * "Read 'em and weep," he said, after scanning the different items, "that must have been twenty-five or thirty years ago. When I showed him the date of the paper—Janu- ary, 1941, or just a bit over ten years ago—he could hardly credit it; And it does seem hard to believe that only that comparatively short time back, we were offered foods such as the following, * * * Fresh Lamb Chops, Loin, 25 cents per pound; fresh Lamb Chops, Rib, 29 cents per pound; fresh Lamb Chops, Double Loin, 35.cents per pound; fresh Lamb Front, 17 cents per pound; Sugar -cured Smoked Ham, half or whole, 25 cents per pound; fresh Roasting Chickens, '25 cents' per pound; fresh Capons, 28 cents per pound; fresh Boiling Fowl, 21 cents per pound; Rump Roast Beef, 25 cents per pound; Prince Rib Roast Beef, 25 cents per pound; special thick Sirloin Steal:, 32 cents a pound; Beef Tenderloin, 59 cents per pound, 'ritere were plenty more items, just as temptingly priced, but 1'11 desist before I have you all feeling too sorry for yourselves. "Read 'cut and weep," indeed! However, to- day's prices are today's prices and, by all accounts likely to go even higher; there doesn't seem to be much we can do about 1t except keep stretching that food budget till it groans; which might be a goad time to pass along to you some advice on the subject from the noted housekeeping expert, Beth Bailey McLean, who writes as follows: * * * Everybody wants an easy answer to rising food priees, There isn't any. The quicker we get that straight the sooner we may get realistic about the shrink- ing food dollar. Let's face it. The practical an- swer has a touch of austerity. Ilcre it is without any meringue --)Wore production, less spending stoney, and more time in the kitchen, I know that from experience ,and my grey hair testifies to how many years 1 have lived .through. Ycs, I'll admit more time in the kitchen sounds fantastic today. But des - the office or a card game and ram up a meal just before her husjtand gets home. At least, not unless she has an elastic budget, Any good meal that can be thrown together in a few minutes is bound to cost a lot more than one which takes planning and careful preparation. As the food dollar buys less, more time is needed to market. It is possible to keep the nutritional and taste standards up to normal with less money but only by a thorough study of all food values on sale. I just returned from visiting a modern market where all meats are butchered beforehand, wrapped in cellophane and displayed in au open refrigerator case, marked for weight and price. There were 66 kinds and cuts in that case. I spent a full half hour shopping that case, the sante way I would window shop. for my new spring outfit. That's what we all must do —shop the butcher's case to find the kind and cut which will be the best for our budget, taste, need of variety and cooking ability, If you see an unfamiliar cut that looks good and is reasonable, learn how to cook it before you get the stove hot, Don't gamble with your skittish food dollars. Ignorance of modern cooking methods that con- serve food values is costly. Our way of life is changing un- der the pressure of a world crisis. That means many of our fixed eat- ing habits and inherited food pre - Veterans Eye Girls' Gowns—It could have been a ,lerami, so Cpl. Orva C. (:raven reached out to touch the ruffle on the • dress of the lovely vision before him. The model was real, as was the dress, both part of a special fashion show held for wounded veterans and servicemen at the I-Totel Pierre. judices must do. a fade-out if good eating is to survive, Go find recipes for the more abundant and therefore cheaper foods even though you have rarely used them. Learn how to prepare good dishes using the humble lamb shank, the oxtail or veal knuckle. Take a flier in meals planning by using kidneys, heart, tripe and other neat specialities that cost less but carry their full quota of nutrition and potential fine flavour. * a Dori't worry too much about the menfolk. After a few educational trips to the market with you they will lose some of their attitude about what they will and will not eat. Furthermore, many of them do eat these foods at their restaurants at lunch time and seem to like them. Better ask the restaurant how to cook them. Does this practicality of imine sound uninspired when civilization is being threatened? Well, I can't help getting more and more' practi- cal as the news gets worse. You see, I don't excite easily. Metal He Discarded Was "Stainless Steel" Thirty-five years ago a Walton (near Chesterfield) man named Harry Brearley discovered stain- less steel, a product for which Bri- tish industry is world-famous. We sec it everywhere, use it for every kind of domestic cutlery, for modern furniture, Modern precision engineering would not be possible without it, Stainless steel contains twelve per cent of chromitun, Harry Brearley stumbled on it while he was experi- menting in the production of steel for quite a•different purpose. He made one batch containing fourteen per cent of chromium, a larger quantity than had ever been tried before. 'rhe result was not what he was looking for, so the steel was thrown away in a corner of the laboratory. A fortnight later one of his as- sistants noticed that this steel was still bright and causally mentioned this fact to Brearley, Immediately Brearley picked it tap and examined it. He made ex- periments with it and found that it was not only restless but im- mune to the 'action of acid. It was at once recognized that a sensational new steel product had been discovered—a discovery that was soon to make Brearley director of several steel firsts. The stainless quality, that is the freedom from rusting, was found to be due to the chromium being dissolved throughout the steel, and to produce freedom from rusting there must be at least nine per cent of chromium in solution, Since Brearley's discovery a num- ber of new alloys have been devel- oped to resist certain conditions to which machinery is exposed in in- dustry. These new alloys contain tung- sten, manganese, and copper, but .the whole class is based on the rust -resisting character of the ori- ginal stainless steel. Aircraft manufacturers have made great use of this one -hundred -per- cent British product. Stainless steel was first used for the exhaust valves of aeroplane engines to prevent scaling at high temperatures, Tt is now used for many of the component -parts. Its high polish is an added factor in the prevention of rusting. The smooth surface prevents the lodg- ing of pieces of dirt which would attract :and hold moisture. Stainless steel behaves ,in a strange way with certain acids. Normally it is acid -proof, but when citric acid and acetic acid are in their pure state they will both at- tack it. But when present in natural pro- ducts the citric acid 111 lemons anti the acetic acid i11 vinegar have 110 corroding effects on our stainless steel you're, SeotiAfeiffkrthis. fn A complete step-by-step manual for Chick -raisers Send today for your PREP, copy of this helpful new leaflet. IPs pecieed seitlt valuable feeding and management tips . , , to help you raise chicks that lire to layl 'This is the first In the new, better -titan -ever series of Enl•O.Pep Poultry Bulletins. lr's Tree! Feed Service Division, )trite for The Quaker Oats Company of Canada limited Feterborouph, Ontario, Want sante +r ,o, :dlt L'N :dant' how to make 5151,5' of bountiful crop., this year? :\11 right, here. it is, "On the day \then the seed break ihrouglt the ground say 11 prnyc'r to the Goddess of Pict' Mice mitt other Vermin that might nano your grain." * 's * Let ate hasten 10 explain that this advice due. NO•' come from our Agrienhural Experts ort Capitol Iiia or Queen's Park. it is from what i5 supposed to be the oldc.it Itariu Bulletin in existence—a 3700 - year -old document recently un- earthed by arehatedogias working in Iraq. Thr ancient Bulletin told the farmers of that bygone day low to sow their o'ops, how to irrigate, how to harvest. trd—as already stated—what to do about the ver- min problem. It was discovered near Ni;ipur, in. Iraq, and was writ- ten in cuneiform script on a clay tablet. The language is Sumerian, which can be translated by only a dozen or so scholars in all the world. So far as 1 know the com- plete test hasn't been published as yet; but herr ale sone of the higl'- light,, Seeding, of course, was mostly b,' hand in those times: so "keep an eye on the 111at1 who pu.a i11, the seed, and have hint put the seed in the ground uniformly two lingers deep," advise; tha Bulletin. * Still, it can't have been alt hand- work because, in another section, the Bulletin tells of a seeder, which seems to have been a plough with all attachment crhictt carried the seed front a container, through a narrow fminet, down into the fur- row. * * 4 They scent to have luta fou: different types of furrows, but there is no ill forinati.,0, so far, ifs to the exact nature of <'a 'i. 1 :11t the farm- er was told to p10r,li rght f11rrow5 to each strip 1f 1'fete 1.1-tur6a-batt feet of groin'. * ,. Naturally, in th n son, of climate, irrigation was highly- important, and the Bulletin says that "it is time to irrigate when the grain has grown so that it tills 111e narrow bottom of the furrows." The farmer was also advised to take great care, when the grain was ready for har- vesting, that it didn't bead under it's own weight. The Bulletin concludes with a piece of advice which is just as alive and useful today a5 1t was almost four thousand \'ears% ago, "Gut your grain et the right moment" the Su- merian farmer- was told. Just stow to tell when the precisely right mo- ment arrives isn't explained, Prob- ably the Iraq grain raiser had to figure that out for himself—even as you and T. '4 $., * Forest fires are bail enough, as e all know, nod Ih. "1••;t❑d:-f ,quare utile: of ourbush- htnd p5110. But 5 t' ' tin. to 111,. Agt•'i•ttltm•;tl News our lorest.• have an rosin} earn more „sadly that . lire, and infinitely nun'e 4illiruit f•, fight against, 'I'ltis en, ntv is the gigantic :truly e,f f,rtst i111001. '1\hirh d,slruy milli;;n- .,i cords of fair precious and f:<-1-dwludiiv•e timber every %ew'. • 11. re are just a f. a e ;.:unp:e- the clamaue that l,a- :0( ,arty be, 1, de'55' The sprues' budttnru, Inas a.utek, et 3111/11110 square mik.: of .forest land in Canada in tt iu t is consid- ered epidenlic prop.rtious. In the last 1(5 yvar5 this in-irni,icaut look- ing caterpillar cost 1be. country 12,000,000,000 cont= of wood. 111 the stupe I(i-year period the spruce saw dy destroyed 1,000,005, (OUP tabic feet of bother over alt trrea of 150000 square mitis. 'The birch dieback infected some 300,000 square miles—an area as large as l; AV Brunswick, Nava Scotia, Al. berta and Prince Edward Island combined. Recently, a warning was issued by the Ontario Department of Lands and Forests that the forest tent caterpillar will be more wide- spread in the province 51,i5 year. 'lite federal government, procin- v.i Iorestt'y dvpartntettts -and pri- vate industries have done consider- able work fighting this mlenace. Forest insect laboratories have been built. infested areas stave been • sprays' with insecticides from the Proper forest management is hying taught, But the hattic is just beginning and every Canadian siunild be pre, pared to pitch in and share in the protection of one of tt,,i richest t,aturel resource5•he p•s , gess Otic 11157 ii to report to :ltC nearest 1„ .i't• 'Belal any u.•••' stili .\\other is to euppo55 , 1e11215- 1;nn i the Canada Rires.ry. 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