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HomeMy WebLinkAboutZurich Herald, 1952-01-31, Page 7°Dirt Cheap" Heating While housewives complain of rising, fuel costs, a small group of dentists are sitting snugly in a Berkshire laboratory which is heat- ed—With earth! Headed by a woman physicist, Miss 1''1, V. Griffith, of the Electri- cal 'Research Association, they have just finished installing a new and revolutionary method of central heating, the "Heat 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. Acttially drawing heat from the ground, the process might best be described as "refrigeration in re- verse." The unit consists of a 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 -Heating is a perfectly sound and economical method of warming a home. Instead of the large tank, a grid of water - pipes attadhed to the mains could be 'sunk -inn-.the garden, with the power unit—a seven -kilowatt con- denser—housed in a small shed. For country -dwellers not on 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 as 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. Simplicity ls Keynote in 19S2 Lama Deigns "Hairpin" turves in polished, tubular brass give sleek, fluid lines to this modern pin-up lama Doubly flexible, it swings from the wood block and its shads aeras on a swivel!. tyP EDNA MUM MODERN lamps, as reflecfet9 by 1r1. 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 lamps in simple good taste that are not Begged to any period. Whatever the new hemp, its key- note is simplicity. Because they are planned to 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 basic, 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 America, are lanterns from California that combine such rustic materials as weathered Blending perfectly with ether traditional or contemporary teriors, this Ironstone lamp is fashioned fru a simple "Platter" Nisi. The shade matches the off-white color of the base. brass, rusty iron and Salem ma- with two swivels and shades that pie. turn in complete 'circles. Other NunesFoNunes*here the need for types convert from table' to floor flexibility is foremost, there are lamps by means of extension floor and table lamps equipped shafts. dt- 1 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 eiam Andrews ..We all know the value of plenty of vegetables in the diet. Most of us, alas 1, 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 94 teaspoon salt Dash of pepper Dash of cayenne 2 whole cloves 1 teaspoon sugar 3 cups diced, cooked parsnips 2/4 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/ cups 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 (400 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 create -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 to tate to the • corn. Mix well, then fold in the "Award Of Merit"—Bruce M. Wallace, (right), a Simcoe, Orlt.,: apple grower receives an engraved sterling silver tray as an "Award of Merit" from Agricultural Minister T. L 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. E. 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. He was opposing the principle of arbitration' and is quoted as saying that, while provision for arbitration is contained l'n the law in many U.N. states, the arbitrating boards are headed by ajudge , 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,: -tile same theme added this: "Workers haven't the same privilege of voting for. judges here (in Canada). We have,. to take a judge who is 'stiifable 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 niurder cases, burglaries and arbitrations of every kind, the victory• should. go' to the side which can bring the greatest pressureto bear on the -judge, ,the court, or the board; to the side which can scare and threaten to hurt judges and the arbiters most. Under 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 'beiveen their fellow men in fair- ness.• •Lavin . 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 lugging . it out or .shooting. it out—the jaw of the jungle? With increasing frequency - one hears labbr 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 Low a city or a nation shotild be run when be 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 rigl.t and alvvays 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, but not dry. Drop the batter from a spoon into deep fat heated to 36J 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 serve while still hot. * * Even sauerkraut — healthful though it is but apt to become tire- some when served too frequently—, gains a welcome piquancy when "done up" this way. TART SAUERKRAUT 3 curs sauerkraut 1% cups diced apple 2/2 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 once. z: * * And 'astly, here's a method o1 dealing with canned green beans you may never have tried. GREEN BEANS St' tLLOPED 1 tablespoon butter t •'t,tp•-noan flour Salt and pepper teaspoon Worchestershire sauce 1 can condensed mushroom soup f cup grated cheese 224 cups canned green beam Ya cup buttered crumbs METHOD; Melt the butter ace blend in the 'flour, Add salt anis pepper and the Worchestershtre 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- att oven (350 deg. F.) until the crumbs are nicely browned—about 20 minutes. Fit Dress First Then Sew Zipper Zippers go hand-in-hand with streamlined, smooth -fitting fashions. The days of the gaping placket were numbered when 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 care that's needed in setting one properly in a garment. Be sure your dress is properly fitted before inserting zipper and for best results work with zipper closed When stitching zipper, sone fab- rics need special handling and with organdy. fabric should be slightly eased as it's stitched to zipper. Hold zipper tape tightly as you pin or baste it to fabric. After zipper is inserted, and il- lustrated directions are given on each zipper package, the work doesn't stop .'there •1'o give it a est,fini::hed look, Wart: a folded •nrkish tout 1 directly bcoeath zip - ret closhng, tnen put a ,lampened press cloth over ripper and press How Can 1? By 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 ink 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' 'ir 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. sow can :I remova burns food from a past? A. $$hake a generous.atnount o soda into the pan, fill it with cold water, and let it stand on the back of the range for a while. It can thou' be cleaned very easily, Q. How can I launder corduroy clothes easily? A, Wash the corduroy clothes with mild soap and plenty of warm water, Rinse well, shake, and hang dry. Hoy, can I keep parsley fupresQtoh? A. Put the parsley into a mason jar. Put the lid on securely and keep in a cool place. Q. How can I clean white fur? A. Put some warm, 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 workedinto the fur, shake it out. Dear Old Dad ! Although he falls far short of the record by becoming a father at seventy-six, a Tennessee man seems• to have created another by present- ing his wife with triplets at that agel The oldest British father of re- cent times was undoubtedly Mr. George Skeet, of Burnham Market,. Norfolk, Meg 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. Kaspar 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 ceriainly 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-old 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 aPprokching "'began lb worry because he would not be able to. take his beloved clarinet with him. He 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 outl Trainers Of Bears Keep Fingers Crossed The least -loved of all performing 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 of his troupe to be kissed. .Hundreds 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 "1 ossmy" 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 Sargono 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 hoots were mud- died and slippery. One of the bears (a Russian) sprang at him as he lay there, and seized his side. Meanwhile, the hyena bit him on the head. A second bear joined the attack on the trainer 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 trainer, 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 bear is said to enjoy applause; he certainly loves his tit -bits of reward. Gener- ally he, or she, is dependable, though subject to moods that may show themselves instantly, without warning.