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HomeMy WebLinkAboutThe Brussels Post, 1951-7-18, Page 3'Chinese Emperor Who Snl.iibb 3` d King 'lriug the pages of the history of 'China one iii ds that the last ruler who bed stt:hie and substantial au- thority throughout all China tvae the. Emperor, Ch'ien Lung, who ab dicatcd in 1795 after a reign of sixty years. 115 abdicated in order that he might not reign longer than his equally famous grandfather, K'•aug IIsi, a contemporary of Louix XIV, Three :Manchus' reigns—Wang ing llsi, Yung Clieng and Chi?ien Lung -- covering 132 years, had given China a very substantial government over all the " Ntiddle Kingdom," from Siberia to the Pamirs and the Him- alayas, including Tibet and Sin- kiang. The breakdown of this sub- stantial government was the work of 116 years—from 1795 to 1911. Historians as fttr apart as the French Rene Grousset and the English Arnold J. Toynbee have considerable admiration for the last great ruler of China, The :Manchus had installed themselves in Pekin in 164.4 by trickery worthy of the crafty Ulysses himself, but once in power they worked ceasete:•sly for the grandeur of China. They put new life into the arniies`of the two - thousand -year-old empire, subdued their cousins, the Eastern and Western Mongols, and put civilizing restraint on the last of the iawyess nomads of the far west. Ch•ienLung was a reformer as well as a con- queror. He divided up great estates among the peasants and tempered tfie laws in favor of the arts and literature. He adorned the Forbid- den City with many line monu- ments. Toward the end of his reign he sent a Chinese army over the Himalayas into Nepal and there de- feated the warlike Gurkhas, The most famous deed for which this last strong ruler of China is remembers was not a military vic- tory or a social reform but a letter which he addressed to Icing George III of England, who had sent a mission to Peking proposing formal diplomatic and trade relations. "As to your entreaty to send one of your nationals to be accredited to my Celestial 'Court, and to be in control of yonr country's trade with China," the "Son of Heaven" wrote to His Majesty, "this request is contrary to all usage of my dynasty and can- not possibly be entertained." And he added: "Swaying the wide world, I have but one aim in view—namely, to maintain a perfect governance and to fulfil the duties of the state, * * " I set no value on objects strange or ingenious, and have no use for your country's manufac- tures." When Ch'ien Luna wro.e his letter to King George III, European merchant adventurers were confined to Canton and Macao and were known to Ch'icn Lung and his ex- alted entourage as "South Sea bar- barians." Included in this category were some Yankee traders whose famous clipper ships were already engaged in the "China trade." Ch'ien Lung despised all this Western en• terpril;c. He was aware of what the English were doing in Indian and the 'Dutch in the East Indies. ' It seemed to him that Asia, which in- cluded "alt that is under heaven" and particularly China, the "Middle' Kingdon," had achieved, after a struggle of three thousand years, all that man could hope to achieve. • We would appear to have been wise in trying to ward off the aggressive drive of the Western "barbarians," but he had no idea of their real power and their strange and ingeni- ous devices for making war. After Ch'ien Lung came the Wesern deluge. Only a century and a half divide Chien Lung from Mao Tse-tung, The revolution of 1911 .and the Communist revolution are phases of the vaster revolution int China which began about the time that the French Revolution was sweeping Europe but wholly.distinct from it, Ch-ien Lung rejected the strange and ingenious wares of the West which were to change the life of China as well as the life of the rest of the world. Mao has now turned against the West, but he has ac- cepted all the strange and ingenious doctrines of the neighbouring em- pire of Russia. A great anti- West- ern bloc has been created by these old empires, both of which bane been transformed by the irresistible forces of Western civilizaztion,— From The New York Times. SOFT ANSWER • The parson is. explaining ,the the story of the Creation. Jimmy, raising hit hand: "I1fy father says we all come from mon- keys." Parson, gently: "By boy, I am not the least interested in your fancily affairs." Y -A -A -A -H l - - - On their way to the .swimming .pool, pupils of a Detroit school lean through the window of a class- room to taunt other youngsters who have to attend during vacation time. Insiders-missedsschool during the recent 59 -day transit strike. Outsiders missed no school. Leftovers are a challenge to the ingenuity and resourcefulness of women. Shall they reappear as pies, soufflds, timbales, or mousses, or as stuffed peppers or stuffed onions? There is always an inter- esting use for every bit of left- over food. There isn't a piece of vegetable too small to go into a soup or a salad; any bits of fruit may be used for garnishes, put into appe- tizers, or used in salads and pud- dings. Even the water in which vegetables are cooked is suitable for cocktails or soups, a e •k One boon to the cook, especially in summer, is the use of condensed, canned soups in preparing leftovers. Use them instead of white sauce for binders—and many of them may be used, diluted slightly, for sauces for loaves and croquettes. Mushroom, celery, tomato, and others contain flavors that often add special zest to the new dish being formed, x * A delicious new, version of treat pie, which calls for only one cup of leftover meat for serving six people, is topped with a fluffy cheese meringue' that makes it truly company fare. Try this on any member of your family who thinks he doesn't like leftovers, and see him change his attitude about the whole matter, ,, * b LITTLE -MEAT DISH 1 can condensed cream of mushroom or cream of celery soup %a cup milk cup chopped onion 1 cup cubed,• cooked beef • or chicken 1% cups cooked, sliced carrots, drained 4 eggs, separated 54 cup shredded Canadian cheese Combine soup and milk in a 1% -quart casserole; add onion, meat, and carrots. Bake at 375 degrees F. for 10 minutes, Mean- while beat egg yolks and stir in cheese. Beat egg whites until stiff and fold in egg -cheese mixture. Pile fluffy topping over mixture in casserole and continue baking for 30 minutes. (It•is important to cook casserole while preparing top- ping, otherwise dish is too moist.) This serves six, * 5 a If you have only 5s cup of left- over, chopped meat—beef, ham, chicken, pork, or flaked tuna—try the following creamed delicacy for four. CELERY -CREAMED EGGS 1 can condensed cream of celery soup TA cup milk 4 hard -cooked eggs, sliced 1 tablespoon chopped,• pimiento r/ cup chopped meat 4 slices toast Combine soup and milk and heat slowly over low heat. Stir in eggs, pimientos, and treat,- When thor-. oughly heated, ,serve hot on toast. (For a children's vacation party, serve on toast cut in the shape of animals.) * * eb If you have leftover spinach, try fried' spinaddt balls for dinner. FRIED SPINACIH BALLS 2 cups chopped, cooked spinach 2 tablespoons butter, melted melted 2 eggs • 1. cup breadcrunabs- 2 tablespoons grated oulon,. 3 tablespoon* grated ghetto 5 cup water Pinch allspice Additional breadcrumbs for rolling Beat one egg and combine with spinach, breadcrumbs, butter, cheese, onion, and allspice. Mix thoroughly and allow to stand 15 minutes. Shape into balls. Combine remaining egg and the water and beat together until well blended, Roll spinach • balls in crumbs, in the egg -water mixture and in crumbs again. Fry in deep fat at 375 degrees •F. until brown. Drain on brown paper. Serves six. ra * * If you have part of a can of peaches, pears, apricots, or prunes, stake individual cobblers with them. INDIVIDUAL APRICOT COBBLERS 1 recipe baking powder biscuits 2 tablespoons sugar Fruit halves cup brown sugar 1 tablespoon cornstarch 3 tablespoons lemon juice 1 cup fruit juice Mix biscuit dough, adding 2 tablespoons sugar, and pat into six circles (about % inch thick) to fit top of individual custard cups. goutbine brown sugar and corn- starch and add fruit juices. Cook over low fire, stirring constantly, until thickened. Place one apricot half in each cup and pour sauce over it, Top with biscuit dough and bake 25 minutes at 400 de- grees F. Serve hot or cold with creast or ice cream, 5 * * There is no better way to use a little of this and a little of that than by making a Russian salad out of it. The ideal Russian salad contains equal parts of slivered chicken, ham and tongue, but you can substitute other suitable left- over meats. Cold leftover peas and quartered fresh, ripe tomatoe and lettuce complete this dish. Then, go heavy on the Russian dressing, and you have a luncheon dish fit for a king, BASIC RUSSIAN DRESSING 1 cup mayonnaise cup chili sauce 2 tablespoons chopped green pepper teaspoon grated onion 1 tablespoon chopped sweet pickle (relish) hard -cooked egg, chopped (if it, is to be served at at once) Combine all ingredients and mix with salad. Salt, pepper and pap- rika will be needed for seasoning —some people like Tabasco too. Finely diced beets and capers are sometimes added, Royal Stamp Lover For four years. 74 -year-old Sir John Wilson, C.V.O,, Keeper of ,the King's Stamps, has been compil- ing one of the most remarkable books of our time—the "Royal Philatelic Collection," It is tate big - tory and record of • the King's col- lection, which is housed in 325 red volumes and 40 blue volumes. King George V started it, Sir John's book :will contahi plates in exact color showing more than 200,000 of the stamps. Total number pf stamps now owned'by ,the Xing is more than 750,000. When . he can find time,' the King loves to browse, in the ;Stamp Room at Buckingham Palace. One of his most prized stamps is an unused 2d, blue, 1847, of the. Post Office hlattritius, ,said to be the only . perfect , specimen, It was bought by King George V for' 41,450 in 1904. Xing George V was to keen ntr tlMB stamps that if he was migsing ttriytg any of his tate hours 61. 'leisure, some member of his fam- ily would say: "He's sure to be in the stamp room." Ile usually was. One day the Royal Collection, which is now worth at least £750,- 000, will probably become the prop- erty of the nation. It is generally regarded as the finest individually - owned collection in the world. A woman in Australia lost her handbag. It eventually turned up in a bale of wool at Schio, near Ver- ona, Italy, where it was found by a sorter.. Wo,rrlyen, Who Cut Their Own Hair Are Helped By Professional Adv ice Your proper haircut and shap- ing is the foundation for any hair- do, Most short hair requires trim- ming. every two weeks and a good slurping once a month. '1•o rut your own hair is possi- ble, but a little difficult, It re- 'lu'res patience, perseverance, and est,rrienee, When you cao obtain the services of a good professional stylist 11 night be well to start gith a perfect pattern, then trim your hair often enough to retain its original shape. Or perhaps you ran r srhange haircuts with some friend. A good pair of shears and tap- ered comb are your main tools, (ethers which are helpful include a razor, clippers, and thinning ,,bears. The clippers are useful when etyling a short mannish cut; thinning shears are an aid for quick thinning 01 very thick hair. The basic cut for any style is from three to five inches long all over your head with tapering ";papered" ends as your hair would naturally grow. The hardest task is cutting long hair short for the first time. If you wish to do it yourself, cut it about five or six inches from the scalp al! over your head. Use thin- ning shears to do this unless you want your ends to have a blunt - cut appearance. Then proceed to cut and shape, Simulating Round Ball Your finished cut should simu- late a round ball when it is comb- ed straight out all over your head. Then you may wear it up or down and part it wherever you wish. For those who like it, there is also the modern blunt cut, as well as the bell shape or the sleek, short -cropped cut with the ends flipped up from the nape of the neck. Before yon proceed to section your hair for final cutting with barber shears, just a word about razor cutting and use of thinning shears. With a razor or "taperette," which is a comb and razor com- bined—an easier instrument for the novice than a plain safety razor— the hair is crit wet, Thinning shears have a series of very fine teeth, which you use on dry hair, Each tooth cuts about 12 hairs at a time. While using, keep the shears in motion and watch that you don't cut out in chunks or thin it too much. You can do a perfectpiece of thinning with plain barber shears when you have become more skilled. Whichever tool you use; the fol- lowing simple blocking procedure will he helpful. First section your hair in halves from the back of each ear over the crown. Part the front piece on each side and sec- ure the three sections flat with hairpins, Then divide the hair in back horizontally across from the top, ear to ear and over the highest curve of bone structure before it begins to taper down. Secure this top middle back section out of the way. Divide the next section into thirds and secure, Cut or taper • clockwise begin- ning at the right front, three sec- tions on the neck, the middle back, the left side and the top last. Within each section pick up a narrow rectangle of hair between your first two fingers, hold the ends tight and the hair Strand on a tension. Slide the razor flat over the full length of the hair, bear- ing down in a series of short strokes, taking off just a little at a time. For scissor thinning, use this rule: Hold the strand tight be- tween your first two fingers, slither the open V of your barber shears up and down the strand and close to your scalp according to the amount of thinning you need. Needlepointing the Hair This should needlepoint the hair at alternating lengths. Do not close your scissors. It is beat twist the strand a little, so y don't cut it off abruptly at t beginning when you insert your scissors. If you wish the ends to be tap. ered to a very fine point (and a tapered end curls better than Il blunt end) backcomb the strand of - hair, slithering off just what remains between your fingers. Next proceed to the three sec- tions on your neck. The sides back of your cars usually need more thinning titan the middle section and can serve as a guide to the centre back section. Take care in thinning the top so as not to have any blunt endit showing in your part, For a final test, pull your hair up through your fingers, making it stand out like a round ball. You can use the comb as a ruler to see that all of your hair is approximately the same length. Give it any fin- ishing shaping it needs. For Blunt -End Bob If you wish a plain hob with blunt ends which swish or dove- tail to one side of your crown, hair will have to be one and a half to two inches longer ]fere than over the rest of your head. You need not section off your hair but start from the top and top back, cutting each thin layer bluntly, using the top hair as a guide for picking up - the bottom layers so that it has a graduated, bevelled effect when finished, If your hair is inclined to be naturally curly, cut it in layers, thinning it in the grooves of the waves. This will encourage more depth to the wave. If you cut a child's hair, to give him a rather short cut with a shingled, tailored back, section off the hair as in the ball method. Start at the back of the right ear. Scoop the hair up through the large teeth "f a barber comb, cutting that which falls on the side of the comb towards you. Cut the same length around to the other ear. With a fine edge of the comb feather -edge the neckline; or ' clippers can be used for finishing. CmuCiut cFainifqowa mu Ito e e t a WcuCe A Tribute from Calvert to Canadians of Welsh descent CANADA has been a land of opportunity to settlers for: many generations. Much of our strength stems from the blending of racial and cultural heritages from many lands. It is a grand, feat of nation build- ing when so many cultures march cordially together, cooperating and making allowances, merging ideas and preserving ideals, linked by a common citizenship in the great Canadian Family. One of the first Welshmen to come to Canada was Thomas Button who set sail in Henry Hudson's Discovery in 1610 to find the North West Passage. Another famous Welshman was David Thompson whose surveys are the basis of our maps of Western Canada. The Welsh are a quiet, serious, devout and music loving people, Theirindustryin the fields of chemical and mining engineering, language and science teaching, manufacturing, editing and law has contributed much to Canada's progress. Cavett DISTILLERS (Canada) Limited AMHERSTOURG e ONTARIO Calvert, head of the famous: Calvert family, founded one of Canada's first colonies in Newfoundland in 1622.' The Calvert ideals of freedom and tolerance helped set the pattern of the democracy we now enjoy:;