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HomeMy WebLinkAboutThe Seaforth News, 1961-10-12, Page 6Tragedy On a Scottish Mountain .As the train sped north from the smoke and heat of London the young, athletic -looking man smiled to himself. Edwin Robert Rose was looking forward to his holiday in Scotland. A London.' clerk in his early thirties, he was a keen climber and he loved to get away; to the solitude of the mountains, From Glasgow he took the steamer down the River Clyde to Arran, the island resort in the river's mouth. Over Arran broods the Moun- tain of Goatfell, a great grey cone of granite, majestic and forbidding, Its glens and rug- ged peaks are no place for the timid, but to the adventurous the mountain is a challenge, It was one that Rose accepted. Be would make his way to the top and stand there nearly 3,000 feet ttp. He setoff with a young Scots- man. Annandale was the name the other gave in the lodgings the two young men shared. In contrast with the easy -mannered Rose, the Scot was silent and for- bidding, Local people said he was li- able to dangerous outbursts. Rose was warned against him — on no account should he climb Goatfell with Annandale as his sole companion. But the warning went un- heeded. Together the young men set out. By six o'clock in the evening, that summer day in 1889, they reached the summit and stood there admiring the view, one of the finest Scotland has to offer, They began the descent through the Coire-na-a-Fuhren, the Glen of Fire, a lonely, wind- swept gully. Here Annandale turned killer. His greed has been roused by the other man's pos- sessions — his clothes, his gold watches and chain, and his money. Annandale had often scram- bled on the Goatfell slopes and the tracks were familiar to him. it was by his choice the path was chosen that led through the Gully of Fire. It was the place for a man with murder in his mind, an awesome spot, set amid preci- pices. Rose was going down ahead rite a sudden blow caught him en the head. As he lay stunned, the killer struck again, using a stone as weapon. He rained down fearful blows that smash- ed in one side of the head and made the face unrecognizable. Alone, aloft among the clouds, Annandale considered his next step. His first plan had been to attribute death to a fall, for • there were precipices on either side. Amid the boulders he scat- tered Rose's stick, knife, pencil, cap and coat. Then he realized that the damage be had done in his savagery ruled out injuries from a fall. His villainy must be concealed. Almost at hand was an over- hanging ledge. Here the body was stowed, To screen off what • was still exposed to view there were stones in plenty to fashion a wall and seal off the cavity. He set methodically to work. Nearly fifty stones and bould- ers of varying size were piled up, To complete the screen, turf and heather were pushed into the clefts. Three hours later Annandale was back in his lodgings. A shep- herd saw him emerging from the wood andnoted that he. Was "awful tired and worn-out, tike as if he had spent a day of hard travelling among the hills. That night Annandale slept in the lodgings be had shared with Rose, In the morning he took the steamer back to the main- land, carrying Rose's bag and belongings as well as his own, and wearing some of the Lon- doner's clothes. A yachting cap, a pair of slippers and a tennis racket were left behind in the lodgings, all the landlady had to meet the unpaid bill. His holiday ended, Annandale went back to his job as pattern- maker at a Glasgow works, lie could reckon himself safe while the cairn preserved his secret. Three weeks. passed, Then the headlines proclaimed that the missing Arran tourist had been found, writes Cedric Garth in "Tit -Bits" Systematic search had gone on day after day among the waste of screes and corries. A nause- ating odour drew a fisherman to the gully and the remains in the tomb were revealed, The hue and cry was raised for Annandale, By that name he was unknown, but a chance meeting in Glasgow with. another Arran visitor directedattention to the pattern -maker whose real name was John Watson Laurie, The police were told, but Laurie had decamped. For some weeks he was on the run. He had Rose's money to support him and he travelled south. Among Liverpool's thous- ands he might have lived in safe obscurity, but in his vanity he had to advertise himself by writ- ing to the Press. Again he fled and for the sec- ond time he betrayed himself to the newspapers. At last the police were on his heels. He took to the woods. A police sergeant dragged him from his hiding -place. In his hand was a razor and his throat had a superficial cut; it had not gone deep enough to cause harm. At the trial the evidence was circumstancial, but it seemed to point irresistibly to his guilt. But when the verdict was returned the Scots jury were found to be, divided'-- eight voices for "guil- ty," seven for "not proven." By Scots law a majority ver- dict suffices. Laurie was sentenc- ed to death. After the majority decision doubts began to spread. Was a man'a life to be forfeit by the majority of one in a vote of fifteen? And then, was Laurie sane? A medical commission was ordered to report. It pronounced Laurie to be insane and a re- prieve was ordered. He was re- moved to prison to serve his life sentence. Strangely enough, Laurie was a well-behaved prisoner. His voice earned him a place in the prison choir, of which he be- came the mainstay. Then came a chance to escape. The good -conduct man was over the wall, making off in a dense sea -fog. He was soon recaptured, however. In those days, escaped crimin- als, when recaptured, were fet- tered at wrists and ankles to make any further flight impos- sible. And the chains remained night and day. Laurie passed more than forty years in prison. He was sixty- nine when at last death released him from his servitude. SHIRTS FOR SKIRTS — The fashion scene is seeing a big change when a skirt is replaced by a long, long shirt. The flannelette muu rnuu, left, hos hit the "cif home wear" scene. Blazing red, green, gold and white stripes accent the tent effect. For lounging and sleeping is the beat -knit shirt, right. Finished with crew neck and push-up sleeves, it sports black, red, olive and blue stripes. OUT OF CHARACTER — Two mistakes in spelling on the sign at Mira Costa High School reddened some faces at Manhattan Beach, Calif. Errors were quickly corrected. • ',TABLE TALKS PY elan Andoews The following recipe, using cottage cheese, make's a really hearty dessert and we think you'll like it, Bake this in two 9 -inch pie plates, or in an .8 or 9 -inch spring form pan, CHIFFON CHEESE CAKE 3 cups creamed cottage cheese (24 ounces), sieved 1. cap sugar 173 cup :sifted.eake flour 1/ teaspoon salt. 2 tablespoons lemon juice 1 teaspoon vanilla 3 eggs, separated 1 cup whipping cream Combine sieved cottage cheese, % cup sugar, flour, and salt. Stir in lemon juice and vanilla. Beat egg yolks until thick, Beat egg whites until stiff, gradually beating in the remaining % cup sugar, beating until mixture forms stiff peaks. Whip cream: Fold egg yolks into cheese mix- ture; fold in whipped cream and then egg whites. Turn into crumb -lined pan. Top with % cup crumbs, if desired. Bake at 325° F. 1 hour. Turn off heat and let cake remain in oven 1 hour with door closed. Cool on cake rack, remove sides of pan and let cake chill in refrigerator, (PP you bake in pie plates, shorten baking time to 40 min- utes). Crumb Crust 1% cups firmly packed Zwie- back crumbs 2 tablespoons sugar 3 tablespoons softened butter Blend all ingredients together and press evenly on sides and buttom of pan (save 1/e cup of crumbs for top, if desired). * M Speaking of cottage cheese, have you ever tried this for a hurry -up dessert: Place a big spoonful of creamed cottage cheese in a sherbet dish and top it with strawbberry jam, sweetened apricot puree or tiny pineapple chunks. Pretty and good. , , Here is a plum pie that is not only delicious. but beautiful to look at on the table. It might well fit into a party color scheme for you this fall. PLUM CHEESE PIE 12 fresh purple plums, pitted and quartered 1 package vanilla pudding mix (not instant) 1 teaspoon grated orange rind 2 3 -ounce packages cream cheese, softened and whipped 1 9 -inch baked pie Shell ?d, cup purple plum jelly, melted and cooled. Place plum pieces in frying pan, akin side dawn. Cover with boiling water, Heat only until skins start to shrivel. Using slot- ted spoon, carefully lift fruit from water and place on paper toweling at once. Cool, Prepare vanilla pudding by package di- rections. Add orange rind, Cool slightly, stir frequently, Blend together the pudding mixture and the cheese; lightly whip with a fork. Pour into baked shell. Circle plum pieces, skin side down, spoke fashion over entire tap of pie. Drizzle melted jelly over plums. Chill until set. Serve plain or with slightly sweetened whipped cream garnished with grated orange rind. Serves 6. * Long experience in cooking for large numbers at clubs, restaur- ants, and a college have taught me some special "tricks of the trade" that I'd like to share with Christian Science Monitor read- ers writes William A. Hagan. Here are three recipes that give commonplace dishes an uncom- mon flavor: COLE SLAW Remove outer leaves from small head of cabbage and out it In four pieces. Let stand in cold water for one hour, then drain well and shred net too FRUIT SALAD — Avocado s, lemons and a peach are all mixed up in this display at the Los Angeles County Fair. Di- ane Munch is the feminine in- gredient. fine. Marinate cabbage with the following: 1 tablespoon 'vinegar 1/ teaspoon Worcestershire sauce 1 teaspoon salt %s teaspoon pepper 1/ cup mayonnaise 1 tablespoon chili sauce % tablespoon dill pickle relish Add 1 teaspoon chopped onion, 1 tablespoon chapped celery, 1/4 oup chopped green pepper, and grated carrot. * * POTATO SALAD 2 cups cooked potatoes, sliced or cubed 1 tablespoon finely chopped onion 3 tablespoons celery, chopped not too fine 1 teaspoon grated cheese 2 tablespoons French dressing r8 teaspoon Worcestershire sauce 1 tablespoon sweet relish 34 cup mayonnaise 1 tablespoon chili sauce Salt and petter to taste. Rub bowl with garlic (option- al). Mix potatoes with French dr e s s i n g --and Worcestershire sauce and let stand one hour. Add onion, celery, mayonnaise, chin sauce, grated cheese, relish, salt, and pepper. * * * MASHED POTATOES 4 medium-size potatoes 1 small onion 3 tablespoons butter 1 teaspoon salt teaspoon grated cheese 34 teaspoon sugar 3,4 eup hot milk Few grains pepper Cut potatoes in eighths. Cut onion fine and cook with pota- toes, When done, drain and mash. Add hot milk, buttes-, grated oheese, sugar, salt, and pepper. Famous Family Publicity -Shy Redbook magazine treated readers of its October issue to a liberally illustrated story en three of the world's most pub- licity -shy young adults: 27 -year- old Canadian quintuplets Cecile, Annette, and Marie Dionne. The layout included photographs of the sisters, their children—in- cluding the first published pic- tures of Cecile's 2 -month-old twin sons, Bruno and Bertrand —and even a stern-faced shot of. Mama Elzire Dionne cradling one of her twin grandsons. (The, f our t h surviving quintuplet, Yvonne, is now a nun) as for Papa Oliva Dionne, he just didn't want his picture taken,) Cecile and her husband, 30 -year- old Philippe Langlois, now have four boys—the oldest only 3— and when Redbook interviewer Robert J. Levin inquired about her plans for the inescapably hectic years hhead, Cecile smiled wryly and said: "Survive," What Folks Oat in Great Britain The Scotsman is the champion cabbage -eater of the United Kingdom, He also eats more 000- eolate biscuits, the Welshman consumes most cauliflowers, and the people of East Anglia top the brussels -Sprouts eating 'Ira- ternity, These are some of 'the fascin- ating details in the pattern of food eating as shown by Minis- try of Agriculture figures for the years since rationing and the effects of rationing on standard- ized eating habits during and after World War II. "A pattern of eating seems to have emerged which has been constant since 1955," a Ministry of Agriculture spokesman told this correspondent, The consumption of green ve- getables increases as one comes south, Londoners eat more 'leafy salad than any other group. Scotland eats three times' as many buns, econes, and tea cakes as Londoners, and puts more -preserves on its bread. The Mid - lander has the sweetest tooth and the dweller in the Home Counties eats most marmalade. Londoners eat twice as much fruit as people in Scotland. The wartime rationing "of tood continued to influence British eating habits till 1955. From she time food restrictions were re- laxed until 1955, housewives filled their shopping baskets with the type of food they were not able to buy in quantity dur- ing rationing. By,1955 the abnor- mal demand for these foods was appeased and a more normal pattern emerged. In the matter of bread for In- stance, the "staff of life," Lon- doners and those in the Home Counties lean far less heavily on this "staff" than rural dwell- ers in Scotland and Wales. In the Southeast more whole -meal bread is sold than in the North although the Northwest eats as much brown bread as London, The average consumption of all kinds of bread in the United Kingdom is roughly 3 lbs, a week, Wales and Scotland con- surne an additional quarter of a pound, whereas Londoners eat on, an average only 21/2 pounds a week. Though Yorkshire is noted for its "high teas" the consumption of bread in the Rid- ings is still one ounce below the national weekly average. Talk of "high teas" leads one to the section of "buns, scones, and teacakes." Here — as might be expected in a country famed for its bakery — Scotland is way out ahead with 3.10 ounces a head per week compared with London's .74 of an ounce. In "cakes and pastries" it is the Northwest of England which is at the top of the list with 5:10 ounces a head a week. In this respect one remembers teas of home-made delicacies eaten in lakeside inns in Cumberland and Westmorland. Scotland a n d Yorkshire Dome next for con- sumption of oakes, and London not far behind. In addition, still in the bakery ISSUE 40 — 1961 section, Scotland has a bumper ration of oatmeal from which to concoct delieious "oatcakes" and the "porridge" which appears on breakfast menus north of the border. Scotland's oatmeal con- sumption is 2.05 ounces a heed a week compared with .85 in London, writes Melita Knowles in the Christian Science Moni- tor. For oatmeal porridge one must " have salt. The caster sugar on breakfast tables in Scottish lio- tels, we are told by Scotsmen, is a concession to visiting Sassrn- achs. This extra usage mignt ac- count for the fact that Scotland consumes an average of 124 ounces of salt a person week compared with .92 in Landon, except that the Welshconsump- tion is slightly higher than that in Scotland and their oatmeal allotment too low to allow for much porridge. When it comes to meat and fish, however, Scottish con- sumption is down. Their meat is 12 per cent below the average while London's 11 per cent up on the national average. Scots- men prefer beef, both as treat and in their sausage. Scotsmen eat six beef sausages to every one pork, while in most other districts the proportion is re- versed. Yorkshire, a country with a penchant for "fish and chips," tops the fish -eating groups with 7,15 ounces a head a week com- pared with the over-all average of 5.93,. In the matter of "chips" Yorksireis also above the aver- age with 2.08 ounces a head compared with only .65 in Scot- land, .62 in London, and .31 in Wales. Of fresh fruit London eats 32 per cent more than the average and Scotland 31 per cent less. Londoners buy most oranges, lemons, and grapefruit, apples, pears, soft fruits, bananas and fresh tomatoes. CONFIDENCE — that feeling you have before you know bet- ter. UNCLE SAM NEEDS WHO? — Swept away by the glory of joining the Marines, Mike, 5, and Casey, 6, Gibson tried to enlist. The Covina, Calif., boys didn't understand when the local recruiter told them they Were too young. HAWAIIAN HONEY — Honolulu dancer Rose Marie Alvaro smiles prettily to match the pictures of herself on posters put out by the Hawaii Visitors Bureau. Rose Marie, of Chinese- Hawaiian Portuguese -English ancestry, will promote Hawaii all over the world through the new posters.