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HomeMy WebLinkAboutZurich Herald, 1952-06-12, Page 3it 1'. Jack Spratt and His Horne -Made Clock In the year 1911, when the bells of England chimed nut the mes- sage of the coronation of King George V, the peo+,ple of the sleepy little Wiltshire village of Wooton Rivers. decicled that in their own way they would celebrate the Royal event, After deliberation among the elders of the village it was decid- ed that the best way to commem- orate the occasion would be to in- stall a clock in their ancient little church. But this was not so easy. Clocks cost money, and there was not much of that in the old village. Marfy decided to abondon the pro- ject so the suggestion was forgot- ten, but there was one man who stuck to the idea. Jack Spratt, local postman and amateur clock repairer, was already known for his mechanical ingen- uity. He decided that he would make the clock himself, a n d promptly asked friends and neigh- bours for any old scrap metal they didn't want. At first he was laughted at, The idea was just a joke. How could a local chap with nothing in his "workshop" (no more than a little shed) but an old 4 -inch lathe with- out even a side rest hope to pro- duce a clock? They Had Faith • But there were one or two peo- ple who had faith in Jack, and gradually his sincerity impressed others. Old bedsteads, broken sew- ing -machines, bits of farm imple- ments, bicycle wheels, and pieces of rusting iron, steel, tin and cop- per began to make Jack's cottage look like a scrap yard. With this queer assortment Jack started to work. A local foundry helped by making some of the larger castings from specifications Jack sent them, but the rest he did by himself, The frame of the clock was made from old drainpipes and derelict washing wringers. When he wasn't in the workshop or delivering the mail, Jack stud- ied books on the manufacture of clocks. The important fly -ratchet was a problem that had to be faced, but a cycle free -wheel was adapted for the purpose. Knitting needles were used for most of the steel pins, and Jack adapted an old sewing -mach- ine to make rollers. Gradually this amazing time- keeper began to take shape. Jack decided that the best movement m Breyet. -be Makeme .,. Siver Choosing °nth SY EDNA 1WP1!LBS Aso.as :.;::dings gain more prominence in June than in any other month of the year with the possible exception of December, June is the month of brides which, in turn, means entertaining of all types, from the small and informal gatherings to the large, elaborate and lavish parties and dinners. For this reason, June is also the -month in which attention is focused on silver. Brides-to-be pick their patterns; doting parents make sterling silver flatware their gift, almost by tradition.. To this initial set, friends and relatives contrib- ute the additional serving pieces. Traditional patterns, many of them spartan in their hand- some simplicity, still lead the field. But changes in habits of entertaining have ameant corresponding changes in silver patterns. Cotton cloths, for instance, are seen in most American homes from breakfast through dinner, often in company with fine bone china and sterling. In place mats, it's the round shape that's now seen more frequently than the oblong. Flower fashions wrought in silver have gained acceptance once more and are being shown both with plain and flow- ered china. Typified by such patterns as "dancing flowers" and "florentine lace," this floral silver combines a feeling of the traditional with the modern. Florentine lace is a pierced pattern with flowers traced in the piercing. Such floral patterns, the bride will be happy to know, are the 'easiest of all to clean since the pattern itself adds a patina while in use .and generally requires less care because of the design... lowers," above, goes well with fine decorated patterns., °Florentine Lace" provides contrast to simple modern.. would be a pendulum. This was made from an old broomstick. Four months after starting the work the strange contraption was fixed on the west wall of the church. The clock was ready. And it worked. From the time of its starting the hour bell rang out through the village—a challenge to any who had doubted Jack's" in- genuity and skill. To complete his work, Jack even went a step further some time later, and made his own chiming mechanism. Jack Spratt died in 1934, but his clock lives on. Even now it is in fine condition, and the mechanism shows no sign of wear or weaken- ing. Jack made 'other clocks and mechanisms after his success at Wootton Rivers, but none has be- come so famous. Nowadays peo- ple come from all over the world to see the wonderful example of ingenuity and craftsmanship which is "jack Spratt's Clock." Ir a mrl eiaw Au ews. Just because your food budget •will not allow you to serve prime steaks, tenderloins and so on very often doesn't mean that your meat courses can't be delicious as well as nourishing. By using recipes like the ones which follow you're not only beating the high cost of liv- ing but also "living high," * MEXICAN MEAT LOAF 1 lb. ground beef 14 lb. ground pork 1 egg c. corn meal 2.t. salt Dash of pepper • t. sage 1 large onion, chopped • c. cream -style corn 11/4 c. canned tomatoes METHOD: Combine all ingred- ients in the order given, and mix until thoroughly blended. Pack into a loaf pan and bake In a •moderate oven (350 deg. F.) for 1/ hours. * * SAVORY MEAT AND VEGETABLE STEW 2 lbs. stewing beef Flour 1% t. salt Dash of pepper' 2 T. fat 2 onions, chopped 2 c. canned tomatoes 2 c. boiling water 2 bay leaves 1 onion, minced 4 stalks celery 3 carrots 4 potatoes METHOD: Cut tete meat into small cubes. Roll in flour seasoned with the salt and pepper. Brown well in hot fat. Then cook the 2 chopped onions in the pan drip- pings until lightly browned. Combine meat and onions and add the tomatoes, water, and bay leaves. Cover and simmer for 1 hour. Then add the minced onion, the celery, which has been cut in f- inch pieces, the carrots that have been sliced, and the potatoes. which have been quartered. Cover and simmer again for about 1 hour—until all the ingredients are done. If desired the liquid may be thickened before serving, by adding about 3 tablespoons flour, moisten- ed to a smooth paste with a little cold water. * k PORK ROLL -UPS 4 pork arm' steaks 3/q c. fat ?/q c. water 2 c. soft crumbs • t,salt Dash of pepper 1 t. sage "Join Me For lunch?" --Poking his nose into Mr. Fish's glass hou;. George asks him out to lunch. But friend Fish isn't going to eiable, especially with hungry monkeys. Both are residents a pet shop. King -Size Parsnip—Wesley Davis displays a 42 -inch -long parsnip grown by him in his garden. The railroad conductor sails himself an amateur, but he seems to get professional results. 1 small onion, chopped 1 egg Meat stock or water METHOD: Combine br ea d crumbs, seasonings, onion, and well -beaten egg. Add stock or water to snake a slightly moist stuffing, Remove the arm bones from the pork steaks and spread stuffing on each steak. Roll up and tie secure- ly. Drown the meat rolls in fat. Then drain off all but 2 tablespoons drippings. Add 14 -cup Crater, cover and cook in a moderate oven (350 deg. F.) for from 50 to 60 minutes, or until done. If necessary, add a little more water during the cook- ing. BARBECUED SPARE RIBS 3 lbs. pork spare ribs 1 medium onion Y4 c. vinegar 2 T. br. sugar 1 c. catsup c. water 1 T. Worcestershire sauce Dash of cayenne c. diced celery 1 t. salt 111ETI1OD: Cut the ribs in pieces of serving size. Place them in a baking dish. Peel and slice the onion and place slices over the spare r';)s. Now combine tl c vinegar, brown sugar, catsup, water, Worcester- shire sauce, cayenne, celery and salt. Mix until well blended. Cover the pan and cook in a moderate oven (350 (leg. F.) for about 2 hours --- until the spare ribs are tender. Serve hot with the sauce in the pan. :y * * SHORT RIBS OF BEEP (With Vegetables) 3 lbs. short ribs of beef 4 medium potatoes 2 large onions 1 small turnip 4 medium carrots Salt and pepper 'METHOD: Wipe the meat a stir a damp cloth, I3rown in hot fat on all sides on top of the stove. Add 1r�,:, cups water and bake in a nloder'ate oven (350 deg. l+.) for 1 hour. Then add potatoes, quar- tered onions and turnip, and the carrots cut in halves lengtl.wise Season with salt and pepper. Cover again and hake for 2 hours more. or until all the vegetables at: tender, Serve meat on hot platter iso nislied with vegetables. We Have A Second Time On Earth? 114anS has unlocked the door to some of the greatest secrets of the Universe, but he is still baffled by that age-old and fascinating ques- tion: De we live more than one life on this earth? There is no absolute prooff that we do, but from time to time there appears to be evidence that reincarnation is a fact. The accepted meaning of the word "reincarnation" is the belief that we return to this world after death, and that this return takes place again and again until we have learned the lessons this earth- ly existence has to teach. The earth is thus considered to be a "school" by believers in reincar- nation, and during our absence from it we are said to undergo preparation for our next return. There is a limit to the number of times we are reincarnated, How- ever, and when we accomplish the last one we leave the earth for- ever and pass on to another type of existence in the spirit, infinitely superior to any we have experi- ences) on. earth. IVot' is' it`fact or fancy? The most profound thinkers in the history of the world have wrestled with that question, and most of then have concluded that it is fact. The teeming races of the East have no doubt about it. Their ancient religions have taught it for thousands of years, and at times it has been believed by Chris- tians, though it has always been frowned upon by the orthodox churches. Ideas of survival in some form or other are strangely indestructable, even though they are being con- stantly thrust into the background because of the modern tendency to think in terms of "to -day" ra- ther than '"to -morrow." A belief in immortality is instinctive in Man, and he has never been able to believe in his own absolute ex- tinction. Fell in Love If we took a vote from all mem- bers of the human race, past and present, on "Does death end every- thing?" an overwhelming majority would answer "No." The strange experience -'of Dante Gabriel Rossetti, famous artist and poet of 19th -century England, has converted many people who would otherwise be sceptical, to a belief in reincarnation. One of his most famous poems was "The Blessed Damozel," and Rossetti decided to paint on canvas the face of this creature of his imagination. He found his model in Elizabeth Siddal, recommended by the poet Swatiburne as a girl of "ntatch'ess loveliness, courage, endurance, hu- ntottr, and sweetness." Rossetti sooii fell in love with her and she uvith, him. The finished painting n•as exhi- bited at the Royal Academy, and was much admired by critics and the :public. Then one critic noted that there was a remarkable re- sesti:blanee. between Rossetti's por- trait and a painting of St. Agnes of the Intercession, hanging in a nuisetun in Bologna, Italy. Not long afterwards Elizabeth fell ill, and Rossetti married her, volving to nurse her back to health. For twn years Ile cared for her, but; in 1862 she died. Who snows? • Seeking. solace, Rossetti set out fpr Bologna to view the painting of St. Agnes, When he found it he was surprised to see that, al- thoigh the model's posture was slightly different from that of his Plizabeth, her features and expres- Sion were exactly the same. :Fascinated, Rossetti l o ole c d throne) the art catalogues to see if there was a note about the model. There was nothing, bat the cata- lagtres mentioned. that the artist ,.a, man nantecl Angioicri, who Wil[_ lived in the 15th century—had Painted his own portrait, which hang in the museum. The attendant Ied Rossetti to the gallery where the self-por- trait hung. Darkness had fallen when they reached the spot. The old attendant help up a lamp, and by its flickering light Rossetti saw that the portrait was of a grave, black -bearded man exactly like himself. Suddenly he remembered two prophetic lines of his own poetry written for his wife eight years ago: "You have been mine before— How long ago I may not know ..." For the rest of his life Rossetti was haunted by an uncanny sense of pre-existence. He was convinc- ed that he had been Angioleri 400 years before, and that his beloved wife had posed for the portrait of St. Agnes. How could both portraits be ex- actly the same in feaures and ex- pression as the portraits Angioleri had painted centuries ago? Did Rossetti's former self take charge of his body and soul at the moment he was conceived? Did the same thing happen to Elizabeth Siddal, and had their been a bond of love between Angioleri and St, Agnes which was eternal and inseparable? Who can tell us? Only the be- lievers in reincarnation think they have the right . answers to such questions. But even they have no proof. Singer K. .'d • y Stuffed Swan It is difficult to discuss anSt period of opera in English without` sooner or later mentioning the nami0 of ,Goossens. For well over century this famous family has been in the forefront of music -snaking. And to perpetuate their memory Eugene Goossens, the eldest of thtt fourth generation, has written a delightful musical autobiography,, "Overture and Beginners" in which he records the outstanding evente experienced by the family. As a small boy he sat behind hie father at a Carl Rosa Opera re- hearsal intently watching the musicians in the orchestra pit. Father suddenly looked up from the score he was conducting to call the first clarinet to task for not playing in A flat. The offender stated that the part was in B flat. Father insisted it was in A flat, The clarinet player then referred to the fact that under the conductor's father he always played the passage in 13 flat, A heated argument ensued. Later, when the rehearsal was through, all differences were for- gotten and the clarinet player, Manuel Gomez, was introduced to the youthful Eugene. "Well . . . and what are you going to be when you grow up?" asked Gomez, "A conductor, of course!" was the forthright reply. "Mon dieu!" exclaimed Gomez, "to think that I might live long enough to curse a third generation of Goossens!" He did, in October of 1921. So absorbed was Eugene Goossens during a performance of "Parsifal" at. Drury Lane that he recalls he hardly noticed the un- toward stage mishaps that occurred. The stuffed swan killed by Parsifal that hurtled down on the head of an unfortunate super in the first act, resulting in the immediate re- moval of swan and actor. Or the spear, launched by Klingsor, which remained quivering in the centre of its invisible wire, mid -stage, until it was spasmodically jerked forward within reach of the patiently wait- ing Parsifal! The first of a series of Sunday afternoon concerts at the Royal Albert Hall was played to a meagre and extremely apathetic audience. A depression seemed to have settled over the concert lovers which not even Josef Roffman, playing the Rubinstein concerto, could succeed in dispersing. In fact, so listless was the audience that the famous artist afterwards remarked to Goossens: "They sleep well after their roast beef!" "Overture and Beginners" is a hook in which the reader can share the author's appreciation of scenes, places, and such famous figures as Debussy, Casals, Sir Thomas Beec- ham, Melba and Delius, to name but a few. . .Playeng On the Square e M .., Checkers is an ancient game, but here the news camera has caught a couple of novel variations on the old favorite. For instance, take "Dixie Belle," the canine checker champ, above. She never loses a game with her master, Herman Park. Dixie's self-made formula for winning is simple. Every time Park moves, the dog paws the piece off the board. Going in for checkers in a big way are the two players seen below, taking their ease at Bournemouth, England. Pieces are moved with long, hooked poles.