The Seaforth News, 1960-06-16, Page 2Uncle Elliott's
Self.De'fense
Something Was said in the liv-
ing room the other evening
#about the importance of national
defense, and the way it came
out I thought about Uncle
Elijah's goadstick. This was a
emooth maple wand, neither
rigid or supple -- suuple, as he -
add it — with the handle end
well seasoned from long yeais-
of holding. On the far end, the
one .next the oxen, was a brass
:ferrule which was -•catty a piece
of a .45-70 rifle shell, and bed-
ded in the endgrain was a needle.
It was a hou,eholcl sewing nee-
dle, right out of Aunt Aft'ia's kit,
and - it could pierce homespun
xeadily -- at well as the touch
hide of an ox.
The only difference being thiel
Uncle Lije never breddccl an ex
in his life, would es soon have
beaten his devoted wife, and the
Ox -goad was the only tool on
the whole farm that never got
used -- at all. Indeed while he
loved his wife, Uncle Lije un-
questionably loved his oxen
more. He spent more time with
them, anyway. Uncle Lije was
What they called a soft-hearted
snan. His goadstick was entirely
:superfluous,
I remember one time here 1
spoke of a handscythe,' and a
meticulous reader picked me up,
arguing that a scythe implied the
word hand, so it was not needed.
The same may be true, in a way,
of "goadstick." Sometimes we'd
hear- • somebody say, simply,
"goad,' but mostly they liked
the redundancy and said goacl-
s.tick. It was a stick, and it was
• good goad.
Most of' the old-timers gave the
word a fullness which made it
mound like "gored -stick," and I
always thought goad and gored
:meant about the same thing,
which they sort of did. An old
expression, probably now lost in
the total past, was, "Makes a
cliff'enee whose ox is getting
gored!" A man who would cheer
at some situation which pleased
Seim would turn to lamentation if
the same pleasure came to an-
other at his expense. Or, so long
es your ox was winning all was
well, but if your ox began to lose
— stop the fight!
I never heard of oxen getting
into any such squabbles on their
own, so there was reason, in my
youth, for assuming the word
gore meant goad, Teamsters did
have brads in their goadsticks,
end it is true that they got used.
Today, if a refinement on such
practice is possible, you can buy
at patent goadstick which gives
off a low -voltage electric shock
when it touches the flank of an
enimaI. It is said to be more "hu-
mane." It may not seem a bit
different to the lower mentality
of a steer, and is probably just
as much of a surprise.
However that may be, Uncle
Lije never "touched up" his
yoke. His oxen were too close to
biro. They were almost too fat,
too well cared for. They were
powerful animals who responded
faithfully to little clucks of his
teeth and .soft-spoken whoa-
heishes. They followed him like
dogs. They were so well train-
ed that when he put them to pas-
ture they always fed as if they
were still ye,ked — feeding step
by step, always nigh and off, in
tandem.
They were handsome, sleek.
Pod always beautifully groomed.
)f Uncle Lije was obliged to put
them into the mud, he'd spend
ISSUE 24 — 1960
HISTORY LESSON -- French hair styles of the past inspired these fanciful designs shown off
in Paris. From the left they date from: the Second Empire of the 1 860s, the 1 890s of Toulouse-
Lautrec, present day style for contrast, and the post -Napoleonic period.
lung hours washing them clean
afterward, and he would pass a
haled down a flank with such an
expression of love as y u tt
wouldn't believe.
These oxen, because of Uncle
Lije's special ability at training
his animals, cants to have no be.
ing that wasn't• close to his. 1f
he stopped to rest them a mo-
ment, the nigh ox would lean
against him as he stood there,
settling oe•er slowly with affec-
tion. When he worked them, he
would hold his goadstick off in
his left hand - away front the
oxen and just of:•pesite to what
other teamsters did.
He would throw his right arm
over the shoulder of his nigh
animal, and by leaning ahead
with fond pressure he'd convey
that they were to begin. You'd
see them strain slowly ahead
into the bows, and when the•
slack came taut Uncle Lije would
barely whisper, "Now"; and all
three of them would strain ahead
• to move the biggest boulder in
his field.
This was most different from
the teaming of ordinary farmers.
Most of them danced around and
yelled, using the goadstick like
a whip across flanks, and turn-
ing the job into a performance,
You can still see ox teamsters
like that at some of the county
:Fairs, where they make quite an
attraction.
But Uncle Lije never had to
put on a show — he began when
his calves were first able to
stand, and petted them upward
so when they grew strong they
knew what to do without any,
gymnastics or prodding. A whir -
•per, a hand on a horn, a sucking
through a tooth — and so com-
pletely did man and beasts think
alike that no further discipline
was needed. His goadstick had
no functional application — he
carried it merely because it was
the traditional badge of the
teamster.
The brad in Uncle Lije's goad -
stick was about three times as
long as that in the average stick.
It was also infinitely sharper.
Actually, these brads didn't need
to be sharp — they sound a lot
Worse than they really were,
They were intended to gain the
attention of the creature, not im-
pale him. But Uncle Lije had
his right up to a magnific•en':e,
a.nd kept it oiled. too.
So, somebody naturally, new
and then, would ask Uncle Lije
why in the world he had such
a goadstick when he had ne need
of it, and never used it, Uncle
Lije would say, "Self-dcfenee!"
and chuckle away to himself as
if he thought it was rather fun-
ny. I wouldn't wonder if it ester.
By John Gould in the Chris -
tion Science Monitor.
SHE RUINS ARE BEHIND THEM —, Survivors of the earthquake
which hit Lar, Iran, set up comp on a hill overlooking the
reeled city. At least 2,000 of the city's 17,000 persons died
its ;ha Boake April 24,
11 TABLE TALKS
crena Andrews
What you decide to du with
leftovers may depend on what
else is in the refrigerator, If
there's little else beside meat you
can adcl cltnpped parsley, minced
onion, a dash of thyme, and
perhaps a very small dash of all-
spice to ground meat; add salt
and pepper and mix well; then
hold it together with a beaten
egg. Make this combination into
small patties or balls and fry it.
Serve with a seasoned ''bite
sauce to which you may n • '=ny
green peas. On the other ,td,
if you have a few carr..., a
couple of potatoes, and some on-
ions in your refrigerator, you
can just add your cubed meat
and brown sauce and put a crust
on top for a main -dish pie.
I£ you have enough beef,
chicken, or ham to slice and you
want an informal sandwich meal,
try a "souper." This is an open -
face sandwich over which you
pour a sauce made with condens-
ed canned soup. Put the slices of
meat or chicken on slices of hot
buttered toast—and here are
suitable sauces:
Blend 1 can condensed cream
of celery, cream of chicken or
mushroom soup with ,,y to y
can of milk. Heat.
For variations, add to celery
sauce 2 tablespoons chopped dill
pickle; to chicken sauce add 2
tablespoons chopped salted al-
monds; to mushroom sauce add
2 teaspoons prepared mustard.
If you like cheese with tomato
sauce, broil a cheese sandwich
and heat a can of condensed to-
mato soup just as it comes from
the can—but add 1 tablepsoon
prepared mustard as you heat it.
Then pour it over your hot
cheese sandwich.
Combine hard - cooked eggs
with your leftover ham for this
interesting baked loaf.
IIAM AND EGG LOAF
4 cups ground cooked ham
6 slices bread
:t..i cup milk
yd to 34 cup ground onion
14 teaspoon celery seed
4 hard -cooked eggs, sliced
Break bread into small pieces.
Add milk and whip with a fork
until bread is soft and dough -
like. Stir in ground ham, onion
and celery seed. Pack 1 of ham
mixture into bottom of oiled loaf
pan (10x5x3 inches). Lay sliced
hard -cooked eggs on top. Put
retraining ham mixture on -top
of sliced. eggs. Bake loaf in 350'
F, oven for 1 hour. Serve with
horse -radish sauce:: erre; 3.
1f you find little but cheese in
your refrigerator. try these rice
and cheese patties served with
tomato sauce.
RICE -CHEESE PATTIES
I cup uncooked rine
213 caps water
1.i:cup chopped green pepper
1teaspoons salt
t.i. teaspoon pepper
eups grated Canadian cheese.
Flour
2 8 -ounce cans tomato sauce.
Put rice, water, green pepper,
salt and pepper in a 2 -qt, sauce-
pan and bring to vigorous boil,
Turn heat as low as possible,
Cover saucepan with lid and
leave over low heat for 14 :nin-
ut:ee. Turn oft heel. Stir in
chcr:se: after cheese has melted.
''1111 rice -cheese mixture.
Shape -into patties, using to
cup et the mixture for each
patty, Dip in flour and fry in licit
fat in skillet. Serve hot topped
with the tomato sauce which has
been heated until very hot_
Makes 7 patties.
l'h;e itdlover dlslt combines
ham, eggs. and corn chips for
a quick -trick glamour meal.
FLUFFY IIAM CASSEROLE
2 tablespoons butter
2 tablespoons floor
1 cup milk
2 eggs, separated
1 cup cooked, cubed iron
1.:2 of a medium Onion, chopped
N. teaspoon salt
re teaspoon pepper
1 cup tightly crushed corn
chips lmeasure after reusb-
Ing).
Melte a white rause of the
first.. 3.. ingredients,.. Beat.. egg
yolks slightly and add to sauce.
Add ham, onion, salt, and pep-
per. Add crushed corn chips,
Beat egg whites tuttil stiff and
fold into them the white sauce
mixture. Pour into greased cas-
serole (or greased individual
casseroles) and bake for 30 min-
utes at 325° F.
o 0
If you have as much leftover
fish as 2 cups, you may like these
fish potato puffs, which you
bake for 30-40 minutes.
FISH POTATO PUFFS
2 cups flaked fish (cooked or
canned)
2 cups seasoned mashed
potatoes
1 teaspoon salt
1 tablespoon lemon juice.
Few drops Tabasco sauce
2 tablespoons chopped celery
2 tablespoons chopped. parsley
1 tablespoon minced green
pepper
1 teaspoon minced onion
2 tablespoons butter
3 eggs, separated
Combine fish, potatoes, salt,
lemon juice, and Tabasco, Saute
celery, parsley, pepper, and
onion in the butter until tender.
Add to fish mixture, Add well -
beaten egg yolks and beat until
very light. Fold in stiffly -beaten
egg whites. Pile lightly in greas-
ed baking dish, Bake at 350° F.
for 30-40 minutes, or until set
and lightly browned.
Chewing It Over
Everyone's heard of grass
widows, but have you ever heard
of grass bachelors?
There are two in Ceylon —
thirty-year-old twin brothers
who eat nothing but grass, They
say that they enjoy perfect
health. Both are thin, but wiry,
and both declare that other foods
don't interest them.
There's also an elderly Lon-
don woman who has been eating
grass (and practically nothing
else since she was fifteen. In
summer she is sometimes to be
seen in Hyde Parke or Kensing-
ton Gardens carefully gathering
certain kinds of grass.
She eats it uncooked and told
a reporter that cooking would
destroy its goodness.
Lots of people have peculiar
tastes in food. A party of twelve
sat down in a Derbyshire vil-
lage some time ago to a sup-
per of hedghogs and expressed
satisfaction at this strange fare.
A Japanese visitor to a London
hotel ordered goldfish for lunch-
eon recently — and got them,
cooked ;lust as Ire had wanted
then.
Crocodiles have made many a
tasty dish for those who like
them. White ants are described
as a delicious ingredient of cur-
ries served in Calcutta. The sing-
ing girls of Japan last century
swallowed earthworms alive.
They said they had good effect
upon the quality of their voices!
How about roast adder, or
Making Music Is.
Highly Secret
As the legend on the gray
vinyl floor of the entrance hall
makes clear, the sprawling con-
crete building in Long Island
City is the "World's Largest
Music Printing Plant." This
much everyone knew, but little
more, for the firm of G. Sehlr-
mer, Inc„ has sheathed its
operation in a cocoon of im-
penetrable secrecy for 99 years.
Even president Rudolph Tauhert
has to flash a pass when he
wants to go through the for-
bidding -looking door marked
Printing Division No Admit-
tance.
Last month, the rigid security
rules were relaxed temporarily
for 21 members of the nation's
music press. The occasion: An
opening salute to next year's
gala Schirmer centennial.
Oddly enough, it is not the
process of printing music which
Schirmer guards so zealously,
although the firm does boast of
a few secret techniques all its
own. The reason no one is allow-
ed in the plant is that Schirmer's
own music makes up only a
fraction of its printing output
(60 to 65 per cent of all the
music published in the U.S.),
The rest of its business comes
from other publishers, and It is
their property Schirmer is
guarding. Chappell & Co,, for
example, which publishes Cole
Porter, Rodgers and Hammer-
stein, -and Lerner and Loewe,
has all of its scores and sheet
music printed by Schirmer, as
do such other solid Tin Pan
Alley houses as Irving Berlin,
Frank Music, Big Three, Fam-
ous and Shapiro Bernstein.
As Tauhert explains the need
for security: "The important
thing is to protect our competi-
tors." To illustrate the, point,
Hans W. Heinsheimer, the firm's
astute director of publications,
noted that "some one might see
adder broth or soup? Adder
meat is considered savoury by
the gipsies of Sardinia and even
in some parts of France it is
eaten with relish,
"It's not what you cook, it's
how you cook it that matters,"
said a famous French chef. He
once cooked a three -hundred -
page book of recipes, garnished
it with tasty sauees and ate it
for dinner.
an album for piano ante urger)
and it would give them tits idea.'
The music has a copyright, but
the idea does not."
Music publishing, as tlu• visit-
ors to the plant last month diss
covered, is a fascinating mixture
of the old and the new. In a nar-
row room where not'thlight
Roods through huge windows,
six mere sat at rt tong 'hooch ancl,
with hammer in one hand tend
an old-fashioned die in the other,
stamped mashed symbols on a
metal plate, ;lust eva•lly as Bach
had done 2511 years ago, Despite
modern Inv:ede a like the vari-
ous "musical typcwo•itt'rs" which
can - reproduce a sates with
greater speed, nothing remains
as Washes: to the cit of a fasti-
dious composer as the artistic
handiwork of a ;actor engraver.
.Engraved music is also more
accurate 11121 easier to read, for
regardless of how many notes
or r•esta ct composer puts in a
measure, the engraver can ac-
commodate him and still come
out evenly at the bottom of the
page. Composers who insist that
their music be engraved by ]rand
include not only Samuel Barber
and Leonard Bernstein, but also
Berlin, Rodgers and Loewe,
After the engraved elate has
been made into a black -and -
white proof, the piece of music
Moves into the modern world of
offset printing where huge
presses are capable of producing
32 or 04 pages at a time at the
rate of 6,000 impressions per
hour, Lying around in stacks an
the floor last month was a vari-
ety of just -printed Music which
ranged from sheet ntttsie of
"How High the Moon" to a
bound volume of Schubert's Mass
in G.
"Popular music used to sell in
the millions," Heinsheimer noted
as the group moved into the
bindery, "but it isn't the same
today. Take the 'Messiah.' for in-
stance, That's the biggest -selling
item in the Schirmer catalogue.
Twenty years ago we• printed it
in lots of 5,000, and today we
print it in lots of 50,000 to 75;000
each year. In spite of what they
say about the popularity of
rock 'n' roll, this is just a typi-
cal example of the growth of
musical activities and musical
culture of America." — From
NEWSWEEK.
If you want to know the dif-
ference between a child prodigy
and a spoiled brat, ask the
neighbours.
DISASTER IN CHILE — Newsmap and detailed inset locate
some of the areas in Chile that were hit hardest by earthquakes
and tidal waves.
BULLFIGHTER'S MOMENT OP TRUTH — Waiting helplessly for the taro to do its worst, hull -
fighter Fermin Murillo puts his hands to his face in the Madrid ring. The bull did not attack,