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The Seaforth News, 1952-01-31, Page 7LiC "Dirt Cheap" Heating While housewives complain of rising fuel costs, a small group of scientists are sitting snugly fn a Berkshire laboratory which is heat- ed --with earth! Headed by a woman physicist, Miss M. V. Griffith, of the Electri. cal Research Association, they live just finished installing a new and revolutionary method of central heating, the "cleat Pump," which draws its heating power from the earth. The apparatus, has taken three years to perfect, and can provide constant warmth at any needed temperature at one-third of the cost of electricity, Actually drawing heat front the ground, the process might best be described as "refrigeration in re- verse," The unit consists of at 3,- 000 -gallon water -tank sunk six feet under ground with water piped off into an "evaporating tank" con- taining a working fluid—identical to that used in the family "fridge." Under pressure the chemical reaches boiling point, converting the water into steam, which is piped off in the normal way through radiators. From the average householder's point of view, Earth -Beating is a perfectly sound and economical method of warning a home. Instead of the large'tank, a grid of water - pipes attached to the mains could be sunk in the garden, with the power unit—a seven -kilowatt con- denser—housed in a small shed. For country -dwellers not 6n the electric mains the unit could be driven by a small oil -engine. At the present time the installa- tion is expensive, costing as much es a normal boiler unit running on coal, but the researchers are con- vinced that they can cut costs until the free source of power is a practi- cal commercial proposition. Si icity is Keynote in 1952 Lamp Designs tt, W � 4 � m "r4 d sx 8l �•' � 0 p'lyk�� ?r "L y + g rf�, �ro{ti u 4_ I�r��R���`�r�+x i•`,� cry �'ti•+.i� ;,'�TiRC�� "Haarptn" ennvee fn paneled, tabultr brace give sleek, fluid lines to this modern pin-up lamp Doubly flexible, It swings from the wood block and its shade turns en a swivel. Y S5i0.1Vtk 110,4$15 MODERN lamps, as reliecled by the new designs for 1952, pro- vide something for everyone, There are lamps for homes where space is limited, since nearly every home has that problem these days. There are lamps with Casual styl- ing, for provincial and colonial interiors and (amps in simple good taste that are not pegged to any period. Whatever the new lamp, its key- note Is simplicity, Because they are planned t4 balance the clean lines of modern furniture, (many of the 1952 designs have thin, hairpin curves that carry on the shape of metal supports used on chairs, tables and cabinets. Since ironstone china is enjoy- ing a heyday, there are lamps in this off-white, gleaming glaze, But these lamps are made along baste, simple lines to fit in with; either contemporary or traditional set- tings. Casual styling, the end result of ranch house and provincial decors, has produced pine and maple bases that are paired with chintz or plaid shades. Other lamps in this group are those with burlap -cov- ered shades and bases, or shades in straw and nubby fabrics. Es- pecially planned for ranch homes, according to the Lamp and Shade Institute of Amerida, are lanterns from California that combine such rustic materials as weathered Blending perfectly with Other traditional or contemporary in- teriors, this Ironstone lamp is fashioned in a simple "Platter" latter" de- sign. The shade matches the off-wblte color of the base. brass, rusty iron and Salem ma- ple. For homes where •the need for flexibility is foremost, there are floor and table lamps equipped. with two swivels and shades that turn in complete circles. Other types convert from table to floor lamps by means of extension shafts. Applied to industry and large housing estates, there is a twofold drawback: the large capital outlay for a unit of suitable size coupled with the need for a large volume of water such as a lake or river. Yet even here the researchers are con- vinced that in time they will be able to produce a unit capable of doing both these jobs. TABLE TALKS eicaw, Andrews ..We all know the value of plenty of vegetables in the diet. Most of us, alas', also know how difficult it it to get our families to eat enough of them in winter weather, when we are limited to storage or canned vegetables or, if we're lucky, a few that have been frozen. But by preparing those that we have in different ways—adding un- usual seasonings and so forth—such- difficulties can be pretty much over- come. So here follow a few recipes which should be a help. The first combines parsnips with canned to- matoes to make a really tempting dish, PARSNIP -TOMATO SCALLOP 1 tablespoon butter 1 small onion 2 cups canned tomatoes s/ teaspoon salt Dash of pepper Dash of cayenne ,. 2 whole cloves 1 teaspoon sugar 3 cups diced, cooked parsnips 3/4 cup crumbs 1 tablespoon butter METHOD: Melt 1 tablespoon butter and add the chopped onion and fry until the onion is golden brown. Add the canned tomatoes, salt, pepper, cayenne, whole cloves and sugar. Simmer the mixture for 15 minutes, then remove the whole cloves. Place a layer of cooked parsnips in the bottom of a greased casser- ole and cover with some of the to- mato mixture, Continue in layers like this until all of both is used, finishing with a layer of parsnips. Cover with the crumbs and dot with the remaining tablespoon of butter. Bake in a moderately hot oven (400 deg. F,) for about 15 to 20 minutes. Using cornflakes instead of the customary bread or cracker crumbs, seems to make a vast difference in these. SCALLOPED TOMATOES 1% cupe cornflakes - 2 tablespoons melted butter 1 small onion 2 cups canned tomatoes 1 teaspoon salt Dash of pepper, 1 teaspoon sugar METHOD; Place a layer of the cornflakes in the bottom of a greas- ed baking dish, Sprinkle with half the melted butter. Drain the tomatoes before mea- suring, then add the chopped on- ion, salt, pepper, and sugar to the measured pulp, Turn this into the baking dish on top of the layer of cornflakes, Cover with the remain- ing cornflakes and sprinkle these with the remainder of the melted butter. Bake in a fairly hot oven (4011' deg. F.) for about 20 minutes, un- til the tomatoes are thoroughly heated and the top is richly browned. If the family shows signs of be- ing tired of canned corn served up in the regular way, try then out on' these. CORN "OYSTERS" 2 cups cream -style corn 2 eggs, separated 4 tablespoons flour 2 tablespoons butter Salt and pepper Onion juice METHOD: Place corn in mix- ing bowl. Separate the eggs and beat the yolks. Add these, along with the flour, butter, salt and pep- per, and onion juice t� taste to the corn. Mix well, then fold in the "Award Of Merit" --Bruce M. Wallace, (right), a Simcoe, Ont., apple grower receives an engraved sterling silver tray as an "Award of Merit" from Agricultural Minister T. 1, Kennedy of Ontario in recognition of his services to the Ontario Fruit & Vegetable Growers' Association. Mr. Wallace is retiring chairman of the Association's apple section, a member of the executive of the Canadian Horticultural Council, and secretary of the Norfolk Fruit Growers' Association. Winner of the second award, present- ed at the Association's annual meeting in Toronto, was G. F. Perkin, Commissioner of Marketing in the Ontario Department of Agriculture and chairman of the Ontario Food Terminal Board. They Want Judges They Can Scare A very interesting and novel point of view about the administration of justice in a country was recently expressed by Syd Hare who is secretary of the striking Toronto street railway union. f•Ie was opposing the principle of arbitration and is quoted as saying that, while provision for arbitration is contained in the law in many U.N. states, the arbitrating boards are headed by a judge who is elected by the people, Mr. Hare added: "In most cases the decisions are favorable to labor." George Wilson, president of the union, on the sante theme added this: "Workers haven't the same privilege of voting for judges here (in Canada). We have to take a judge who is suitable to the Canadian Manufacturers' Association and it is not right." There we have the interesting theory that judges should be threat- ened with defeat at their next election in order to assure decisions somebody regards.as favorable to himself. 'With this idea, of course, goes the corollary that in car smash and murder cases, burglaries and arbitrations of every kind, the victory should go to the side which can bring the greatest pressure to bear on the judge, the court, or the board; to the side which can scare and threaten to hurt judges Mid the arbiters most. • Linder this theory, out of the window goes the whole concept of a body of law to be obeyed and to be administered; out also goes the concept that there are men of decency and judgment earnestly and sincerely trying to settle differences beween their fellow men in fair- ness. Law of the Jungle Why don't Messrs. Hare and Wilson pursue their idea and suggest the complete abolition of the judiciary and the courts and leave people to settle their disputes by slugging it out or shooting it out—the law of the jungle? With increasing frequency one hears labor leaders, who have failed to get all they hoped for out of conciliation or arbitration board awards, lashing out in extreme language about "injustice." Ford Brand; a Toronto controller and labor union leader, recently said in effect: We didn't get what we want, therefore the whole concil- iation board set-up is no good. This civic lawmaker had already expressed his view as to how law should be administered and bow a city or a nation should be run when he said: "The only thing left to us ... is to take the law into our own hands." - This point of view implies that neither judges, employer representa- tives nor employee representatives are expected to study cases before them with intelligence or fairness. This point of view implies that one side only is right, that it is all right and always right. It implies, too, that only one side has rights. it is a long time since our society rejected the principle of the divine right of kings. We see no reason whatever for accepting a new principle that divine rights go with membership in a labor union. These people are calling for a kind of justice which means injustice for every- body else in the community.—From The Financial Post, egg whites which have beer beaten until stiff, abut not dry. Drop the batter from a spoon into deep fat heated to 36e deg. F„ or until hot enough to brown a day-old cube of bread in 50 sec- onds, Fry until golden brown on one side and then turn and brown on the other side, Drain on un- glazed paper and serv- while still hot, e m Even sauerkraut — healthful though 't is but apt to become tire- some when served too frequently-- gains requently—gains a welcome piquancy when "done up" this way. TART SAUERKRAUT 3 curs sauerkraut 17/2 cups diced apple r/ teaspoon caraway seeds , r/ cup sauerkraut juice METHOD: Place all Ingredients together in a heavy saucepan. Cover and cook for about 15 to 20 minutes, stirring occasionally, un- til the apple is tender. Serve at °nee, * * * And 'ally, here's a method of dealing with canned green beans you may never have tried. GREEN BEANS F('"LLUPED 1 tablespoon butter t • 1•ternonn flour halt and pepper teaspoon Worcheste*shire sauce 1 can condenred mushroom soup cup grated cheese 2% cups canned green beans 34 cup buttered crumbs METHOD: Melt the butter ,n blend in the flour. Add salt and pepper and the Worclesters hue sauce, then add the contents of the can of condensed mushroom soup. Cook until thick, stirring con- stantly. Add the grated cheese and stir until well blended. Place the well -drained canned green beans in a greased casserole and pour the mushroom sauce over these. Sprinkle the buttered crumbs over the top and bake in a moder- ate oven (350 deg. F.) until the crumbs are nicely browned—about 20 nitrites. Fit Dress First Then Sew Zipper Zippers go hand-in-hand with streamlined, smooth -fitting fashions. The days of the gaping placket were numbered whcu zippers were put into use on clothing in 1923. Today, there's a fastener design. ed for every closing need, and al. though it might be considered a knack, it's just extra rare that's needed in setting one properly in tt garment, Be sure you! dress is properly titled before inserting zipper and for best results work with zipper closed. When stitching zipper, some fah. ries need special handling and with organdy, fabric should be slightly cased as it's stitched to zipper. Hold zipper tape tigltlly as you pin of haste it to fabric. After zipper is inserted, and 11- htstrsted directions are given oh each zipper package, the work eoesn't stop there, To give it a nem,fiuished look, place a folder! ,erkisli towel directly beneath zip• per closing, then put a dempence res cloth over tippet and press How Can 1? lay Anne Ashley Q. How can I prevent pastry from shrinking in the pie pan? A. This will usually happen if on- tries to stretch pastry to cover the pie pan; this only makes it •' ink farther in the baking. It the pastry does not reach roll it out a little thinner, and then re- place it in the pan, Q. How can I remove init spots from paper? A. Apply a solution of muriate of tin with a soft brush. When the stain disappears, rinse and then dry the paper carefully. Q. How can I remove old var- nish from furniture before revar- nishing? A. Use three tablespoonfuls of washing soda to one quart of water, applying with a rough cloth. Q. How can I prepare a good wall paper cleaner? A. Mix two cups of f er and one tablespoonful of kerosene with enough water to make a stiff dough; then knead thoroughly, Use like ordinary cleaner. Q. How can I make white flan- nels and wollens soft and white when washing? A. The juice of half a lemon squeezed into the last rinse water will keep the flannels and woolens soft and white. Q. How can I treat frostbite? A. Rub the frostbitten parts vigorously and bathe in cold water until the blood circulates freely; then rub with cotton tallow, Q. How can Y remove burnt food from a pan? A. Shake a generous amount of soda into the pan, fill it with cold water, and let it stated on the back of the range for a while. It can then be cleaned very easily. Q. How can I launder corduroy clothes easily? A. Wash the corduroy elothes with mild soap and plenty of warm water. Rinse well, shake, and hang up to dry. Q. Hoy can I keep parsley fresh? A. Put the parsley into a Mason jar. I'ut the 1i 1 on securely and keep in a cool place. Q. How can I clean white fur? A. Put some warns, dry corn- meal into a large pan, and then rub well into the fur. Warm, dry bran will answer just as well. After the cornmeal or bran has been thor- oughly worked into the fur, shake it out. Dear Old Dad ! Although he falls far short.of the record by becoming a father at seventy-six Tennessee num seems to have created another by present- ing his wife with triplets at that age! The oldest British father of re- cent tines was undoubtedly Mr. George Skeet, of Burnham Market, Norfolk, who at the age of 103 was the father of three "children" —William, aged sixty-nine; Eric, aged five, and a small daughter of two. A Rev. James Smith, of Vir- ginia, U.S.A., had a sixth child when ninety-nine, and his wife gave birth again when he was 1021 In Poland, before the war there was an even more striking case. Kasper Raycol was 103 when he married; he lived fourteen years and the pair produced two boys and a girl. Thomas Parr, who lived in the time of Charles II, was certainly a Shropshire "lad." He was still court- ing at 120; and the country was sprinkled with his children. Few women have childen after fifty; although in 1949 a Mrs. Emily Brown became a mother at the age of fifty-one, at Manchester; and two women aged fifty-four have given birth in the last thirty years in Britain. The world record is claimed by a Yugo -Slav woman, aged seventy- four, And the youngest mother-.. well, she was five -year -'.lid Lina Medina, whose baby was born in a Lima (Peru) hospital in 1939. LEFT HIS BONES "FOR OTHER LIPS" Last year a .Bologna man, feeling death approaching, began to worry because he would not be able to take Itis beloved clarinet with him. I -le sat down and wrote his will, leaving and instruction to his ex- ecutors that his bones should be polished and made into clarinet mouthpieces, This, he felt, would ensure that part of his body would continue to be associated with clairnet-playing—and his wish was duly carried out! Trainers Of Bears Keep Fingers Crossed The least -loved of all perforating animals are bears, though they can be docile and obedient. The trouble with bears, especially the polar variety, is that they are unpredic• table—uncertain—incalculable. An internationally famous bear trainer, Adolf Kossmeyer, used to put polar bears through their paces. and at the end of each performance leaned forward to the most trusty member 01 his troupe to be kissed. Ilundreds of times the bear kissed him and seemed very pleased with the greeting. Beware of Liquor Then one day, just as everything had passed off satisfactorily, Adolf bent forward to receive the usual caress. The animal snapped, caught the trainer by the head with his teeth. and a few minutes later "Kossmy" was dead. What caused the bear to behave so savagely has never been estab- lished, It was probably just a mood, or something unnoticed by others that disturbed his equilibrium. A number of trainers have lost their lives while performing with these animals. Once when a trainer named Sargon° was presenting a troupe of bears, with a spotted hyena for make -weight, he entered the cage and fell to the ground be- cause his rubber boots were mud• died and slippery. One of the bears to Russian) sprang at hint as he lay there. and seized his side. Meanwhile, the hyena bit him on the head. A second bear ioined the attack on the trainer. 4 the animals, but it was too late. Sargono died within twenty min- utes. Another tragedy put an end to the clever trainer, Thomas McCarthy, though many circus trainers attri- bute his death to his fondness for strong liquor. Animals sense the loosening of control, so most train- er do not "indulge." McCarthy lost an arm, but continued drinking. Then he was bitten on the wrist. Later, at Bolton (Lancs), he was torn to pieces. Experts of long experience in the training of circus animals aver that between trainer and animal there must be something approaching sympathy and affection, or at least understanding. Discipline is very essential, too. But every trainer of bears worth his salt must ever keep his fingers crossed. Two Factors Bears can be lovable creatures and a source of great amusement. When a bear stands upright and waddles its way to the trainer, maybe to drink from a bottle of sweetened water, or to do his next trick, young and old shriek with laughter. There is nothing more quaint. The average performing hear is said to enjoy applause; lie certainly loves his tit -hits of reward. Gener- ally he, or she, is dependable, though subject to moods that may show themselves instantly, without warning.