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HomeMy WebLinkAboutZurich Herald, 1947-04-17, Page 6IIRONICLAS OF GINGER FARM By Gwendoline P. Clarke It seems that the weatherman has got his seasons mixed, or some- thing—and wedon't 't mind how soon he straightens them out. Prom what we have been reading in the paper it appears that most 'districts were treated to something a little out of the ordinary for the Easter week -end. * * * We had our share of inconveni- ences starting Saturday suppertime when the lights kept going out for five or ten minutes at a time, It was really rather cozy. Without so much of a flicker out they would' go, and then, just as soon as we had the lamps and candles lit, on would come the lights again. At one time I said to Partner— "Won't it be awful if the power goes off and we can't listen to the hockey game?" But it didn't, and we ,slid --if you understand what I mean. `And of course we went to bed quite happy with the result of the game. Incidentally, we were interested to learn that a "rookie" on -the Detroit team was originally from this district. * * * • Daughter and friend Bert were to arrive late Saturday night so we left the door unlocked for them. But oh dear, the wind was here ahead of them and it threw open the doors, knocked over a few things, blew papers around and generally created havoc—all inside of a few minutes. I was out of bed in a second and I found it a pretty drafty business running around shutting the doors. * * * Sunday morning it was still blowing, ripping shingles off the • barn roof and limbs off winter - weary trees, and the air was damp and unpleasant. A good fire in the kitchen would have been very wel- come but every .time we tried to light it, it just about smoked us out. So then we fell back on the electric stove. I was thankful it was going because it was necessary to make biscuits to eke out our meagre. bread supply. For some unknown reason the baker failed to deliver our bread and by the time I realized he wasn't coming it was too late to buy a loaf anywhere in town. I also had to bake a pie. You see the after effects of the flu left me with so little ambition that we were decidedly short on eats. But alas the pie still had another fifteen minutes to go when the power went off again—absolutely and completely. *. So there we were, a smoky stove, no power and a half-baked pie. But we were not altogether stuck — there was still the coal -oil' stove out in the back porch. It cooked vegetables, boiled wate, for our our tea and gave me approximately ten miles of walking exercise as I trotted back and forth from the store to the kitchen preparing dinner. When the power came on at five o'clock we were more con- vinced than ever that hydro service is a wonderful thing. Talking about this morning a neighbour re- marked—"1 am beginning to think that coal -oil lamps and the old- fashioned cookstove were pretty reliable after all." "Yes," I laughed, "but I don't see you going back to them I" is * * Yesterday, our family group set out as usual to solve the problems of the world I It is generally Daughter who starts the ball roll- ing by her views on labour prob- Lms, and of course her pet peeve is the large amount in compulsory deductions taken off her pay- cheque. And how impatient she is with the lack of interest and down- right ignorance of the affairs of the day which she finds so prevalent among the younger city folk, "Honestly," says Daughter, "it is only country people who really know what is going on in the world —the average city worker simply isn't interested. Just imagine—in our office there isn't one woman who has ever bothered herself to go out to vote • at any election, nor are they the least bit interested in the result. And what is true of our office. is also true of hundreds of other offices throughout the city." * * * I have little doubt but what Daughter is right—more's the pity. Sure, people take an interest in whatever hurts their pocket, but only to the extent of grtunbling. Take all these new price increases —how many will help the situation by staging a buyer's strike? There is 'never any attempt to probe be- neath the surface. Take the agita- tion for the sale of oleomargarine in Canada for instance—despite the fact that milk, right now, is a glut on the market. It only needs a price adjustment in cream for that milk to be turned into butter. Generally speaking, farmers know very well that if all fluid milk were directed into the right channels there would be no need for a butter •shortage or for oleomargarine tither. TABLE TALKS Meat Extenders Everyone, almost without excep- tion likes meat. Even the aroma and the eye -appeal of properly ]t coo ed meat stimulate tunulate ants aid good digestion. It is around the meat course that the family's enjoyment of the meal centres. Therefore it becomes the responsibility of the homemaker, in the face of scarcities, and changing prices, to learn how to prepare and use the cuts avail- able, to extend them as fat- as possible and yet at the same time to serve them in tempting and de- licious ways, The value of meat is not depend- ent upon its cost, The less expen- sive cuts are equally as good as those of higher price. They re- quire long, slow cooking in a covered pan, using moist heat to soften the tough connective tissue. These cuts may also be made tender by grinding. When the homemaker cooks with imagination, stews, pot roasts, Swiss steaks etc., become intri- guing fare. A touch of mystery may be achieved by the addition of such seasonings as celery tops, bay leaf, thyme or an onion stuck in with two or three whole cloves. These dishes are sure to get a big hand from the family. The home economists of the Con- sumer Section, Dominion Depart- ment of Agriculture suggest adding sour cream, canned tomato or mushroom soup to the gravy, to give new sparkle to tried and true favourites. A meat loaf unmoulded on a baking sheet, • frosted with creamed potatoes and browned in a hot oven is as superb as a prime roast. Other good meat extenders, which carry the flavour of meat and yet increase the number of servings are vegetables, bread crumbs or dressings, dumplings and biscuit toppings. Rich meaty gra- vies or tangy sauces are the perfect accompaniment to all meat courses and play their part in stretching the meat used. Mushroom -Meat Patties 1 can cream of mushroom soup A cup water 1 pound ground beef or veal IA cup fine dry bread crumbs 1 egg, beaten 1 teaspoon salt Vs teaspoon pepper 3 tablespoons. minced onion IA cup chopped celery Dilute the. mushroom soup with the water blending until, smooth. 'Combine ground meat with crumbs, egg, it's cup of the soup mixture, salt, pepper, onion and celery. Shape into patties about 1" thick and brown both sides in hot fat. Cover with remaining soup mix- ture and bake, covered, for 25 minutes in a moderate oven 350 deg. F. or simmer covered on top of the stove for 15 minutes. Six servings. Mock Duck with Dill Dressing 2 lbs. round steak, cut A" thick 3 cups soft bread crumbs IA teaspoon salt 1 teaspoon poultry dressing 1/4 cup chopped onion cup chopped dill pickle 6 tablespoons melted fat 1 tablespoon prepared mustard cup dill pickle juice Wipe round steak with a damp cloth. Combine crumbs, salt, onion, dill pickles and 3 tablespoons fat. Spread steak with prepared mustard and place dressing on top. Roll up and fasten with skewers and cord. Melt remaining • 3 tablespoons fat in heavy pan and brown steak on all sides.' Add dill pickle juice and cook in a covered pan VA hours or until tender. Six Servings. Sauce for Boiled Beef 74 cup sweet pickle relish 2 tablespoons chopped parsley or celery tops 1 teaspoon sugar 1 teaspoon salt %a teaspoon pepper cup vinegar • Combine all ingredients and mix well. Serve with hot sliced boiled beef. The meat may be simmered until tender, then baked in a hot oven 400 deg. F. for about 20-25 minutes or until nicely browned, Great Trees From . . . A tiny walnut tree carried by a pioneer family in 1835 from Mis- souri to Oregon, and replanted, produced $20,000 worth of veneer when sawed up 03 years later. Screen Performer HORIZONTt AL 1 Pictured actress, 9 Measure of area 10 Containers 111 Either 12 Paths 15 Symbol for tellurium 16 Say 19 About 20 Speaker 21 Upon 22 Diminish 25 Earth 27 Be carried 29 Only 30 Within 31 Father 32 Domesticated animals 34 Afresh 37 Friends 38 Oceans 40 Hypothetical . structural unit 41 Organs of thought 45 Negative 46 Literary composition 49 Lord' Lieu- tenant (ab.)- 50'Segmente. 53 Paid notice 54 Rod 56 Musical note 57 She is one of Hollywood's newest VERTICAL 1 Raced 2 Anger 3 Symbol for actinium 4 Facts 5 Dill 6 Exists 7 Plot of land 8 Age 12 Inferior 13 Distant 14 Therefore 16 Senior .(ab.) 17 Musical sound 18 Finish 23 Nickel (symbol) 24 Prepares for publication • AIVanyr to t ttviotoo thluute M N A Ft E S B w2' E D POEM IS P R Nc r S A. s- e. .P• a S LSI BTS.,.;, ARS D " RA S 0 G(ECRGES (IENEN(EN P/FQ:EENT �P . • C. »I- J- E A k4:, 154416 -r IT L A 'Ii G E 7 E= a3 p 33 e Effl NT s; 25 Lands 26 Aluminum (symbol) 26 Abstract being 29 Health resort 32 Tablets 33 Measure of cloth 35 Electrical en- gineer (ab.) 36 Desire 37 Pastry 39 Distress t= I? P L. signal 41 Per 42 Century plant 43 Ailments 44 Spain (ab.) 47 Diminutive of Samuel 48 Excitement 51 Arrival (ab.) 52 Things (Latin) 54 Jumbled type 55 And (Latin) TEEN -TOWN TO ICS By BARRY MURKAR A friend stopped us on the street the other day—a male friend of about 60 years of age. "You should 'tell` those teeners of yours instead of stringing along with them," he said. We mused over this after we went to bed the other night and came to the conclusion that telling teen agers was a matter best handled by their parents. Although we do think some parents neglect an awful lot in the telling. An interesting article •on teen- agers appeared in a recent copy of Time magazine (March 31) called Manners and Morals. It gave off with the various fads and do=dos that have hit the hi -crowd around the country. According to Time, neither war, rationing ' .nor the advent of the atomic age has alter- ed the U.S. teen-ager's preoccupa tion with malted milk, two-hour telephone calls and juke box music. But when the firing ceased="and things started to get back to nor- mal, the teenagers too found post- war changes in tribal custom, lan- guage, taboos, wooing, dress and methods of transport. We haven't noticed any great change in Canada's younger set—but if things keep on the way, they're- going— something has to change. Let's hope it's the prices. * * * How old does a person have to be to go into a cocktail bar? We don't know, but we hope it is about 45. When you reach that age you should know better. If you don't it doesn't make much difference, you're too old to be told anything anyway. City paper . recently showed pictures of the interiors of some of the new -cocktail cocktail lounges. We were reading the article—over a cup of coffee — when a friend (teen-ager) waltzed` in. "Boy is that ever ultra?" he gasped. "I can hardly wait to get down town." What do you think you'll do, when you get there," we ques- tioned. "Go in and have a snort," came the reply. We doubt very much if he would be served any, but the ideas the whole thing places in the minds of. young people is evident. The ideas have been a result of what the olders think is modern and up-to-date. We'd like to have the pleasure of telling those olders, that some of their ideas stink. * * According to the papers, Prin- cess Margaret Rose is quite differ- ent from her older sister, Elizabeth. Margaret, who is apparently free and easy, is cause of great concern for both the King and Princess Elizabeth. "Wherever did you learn such slang?" King George once asked his younger daughter after a conversation about some drawings she had done. "Oh", said Margaret, "at my mother's knee— or some other joint." Kind of cute, we thought. * * * With the warm weather really on the way, the young uns are getting out more. Baseball is in the throes of, being organized and the news is coming in daily from the baseball teams to the south, Now that the roads are drying up, it's really in- vigorating to get the old bike oiled up and go for a. hike. Tough on the joints at first—especially the joints where you have been hang- ing out all winter, but they'll get used to it. This spring air is really good. We were down at the lake a few days ago, and watched some of the fishermen getting their nets in shape and their boats caulked and painted. Did you know that we have fishermen on Lake Ontario and Erie, who go out twice daily to lower and raise their nets? Well we have. Sailing is a wonderful sport. We had a boat once, but we'll leave sports to "Sixbit", he'd probably catch us in error on some- thing and that would never do. My mom just called from the_ cellar, to come down and help with the cleaning. With that warm sunshine outside and the air so fresh, I thought I'd go for a nice walk. Doggone it anyway. Spring means cleaning, raking and cutting the lawn, helping in the garden and other stuff, I 'think I like winter the best after all. Success The Father of Success is Work. The Mother of Success is Am- bition, The Oldest Son is Common Sense. • Some of the Other Boys are Per- severance, Honesty, Thorough- ness, Foresight, Enthusiasm, and Co -Operation. The Oldest Daughter is Charac- ter. Some of her Sisters are Cheer- fulness, Loyalty, Courtesy, Care, Economy, Sincerity and Harmony. The Baby of the Family is Op- portunity., Get well acquainted with the Old Man—WORK—and you will be able to get along pretty well with the rest of the Family. -From an address by L. A. Wil- liants to the Pacific Northwest Personnel Management Association. British Housewife A Business Woman (Letter in New York Sun) To the Editor --Sir; I am writing to you in the hope that this letter will enlighten your readers as to the true position. regarding the food situation in this country. Many Americans, accordingi o 'to our papers, believe that we are managing quite nicely on the present rations. I will give a rough outline of the position as it affects my home. I have a wife and two boys, aged 12 and 3 years, Their breakfasts consist of a plate of porridge each, made with half milk, half water; a thick slice of bread each, with a small piece of bacon three inches long, tea or cocoa. My wife and I have similar breakfasts four mornings out of seven, with the ad- dition of two eggs each a week. The children also get two eggs each a week; we can do this as we keep a fowl in the garden, Other meals are equally monotonous, ex- cept at Christmas. Our meat ration (1 shilling each) allows two good cooked dinners for us each week. Sometimes the meat is so tough and • old that We cannot masticate it. As for, unrationed food, fish, when •obtainable in any variety, is much sought after, and some of it reasonably cheap, but booked meat shops have little to sell and demand is greater than supply. Cakes and confectionery are poor stuff indeed• but help to feed even though they often" contain only dried eggs, flour, baking powder and flavoring. Really, the British housewife is a very astute basiness Woman, as I will endeavor to show. I recently stayed home, owing to very bad 'weather, and offered to do my wife's shopping. I came back after three hours of queueing and bar- gaining, with only our bare rations. In the stores .I did not know the tricks my wife knew in getting unrationed foods. Needless to say, I have not offered to do this job again. I believe like many others here that the hulk buying of food by government officials is the cause of much of the shortages in Britain, As you know, private enterprise is frowned on by the present govern- - ment. If business men were allowed to go overseas and buy in the open market, we should not be so short of goods. I have one grouse against the Americans and it concerns the films we get from: America, In fttost, plc. tures a scene is shot of some one having a meal either at home or in a restaurant, but why do. they have have to show such grand food to peoplethemajority of whom do not know what a three -course meal is? What exasperates me is that the lucky American eater leaves most of his food unfinished, his drinks untouched and cigarettes are tossed away after two' or three puffs. Remember that your pictures give British people the impression that the average American is a wasteful person and the actions in a picture of leaving good food to waste causes heartaches to our wo- men (and men), We have just had a cut in the electric supply (coal shortage), so in the future I must do my corres- poi.d.ing in daylight, Good -by and good luck, and please try to keep us grousing Britons smiling. Donald L. Birch. Quinton, Great Britain, IT RINGS THE BELL when you serve Maxwell House Coffee for breakfast. This delicious blend contains choice Latin-American cof- fees specially selected to give you extra -rich flavor, GIRLS! WOMEN! TRY THIS IF YOU'RE On 'CERTAIN DAYS' of The Month! Do female functional monthly disturbances make you feel ner- vous, fidgety, cranky, so tired and "dragged out"—at such times? Then do try Lydia E. Pinkham's e.a. Vegetable Compound to. relieve suchsymptbms. This fine medicine is' very effective for this purpose! For over 70 years thousands of girls and women have reported benefit. Just see if you, too, don't report excellent results! Worth trying. ° VEGETABLE 0446604COMPOUND FAN TANS we RECIPE Add 1 envelope Royal Fast Rising Dry Yeast and 1 tsp: sugar to 1 C. lukewarm water. Stir and let stand 10 minutes. Scald 1 c. milk, add 5 tbs. sugar; add 2 tsp. salt and cool to lukewarm: Add to yeast mixture: Add 3 c: sifted flour and beat until perfectly smooth: Add 4 tbs: melted shortening and 3 c: more sifted flour, or enough to make easily handled dough. Knead well. Place in greased bowl. Cover and let rise inwarm place until . doubled in bulk, about 13' hours. Punch dough down in bowl and let rise again in warm place until nearly doubled in bulk, about 40 min: When Light, roll out into rectangular sheet Xi" thick: Brush with melted butter or shortening; cut into strips 1M" wide. Pile 7 strips together; cut into piece 1'! wide. Place inch. side up in greased muffin pans. Cover; letsise in warm place, free from draft, until light, about 1 hour. Bake in 400°F. oven for 20 minutes, REG'LAR FELLERS --Tails Win THAT se -r LEs iT! TRAFFIC IS GETYlN' IOUHEft. T' POD iE. EVERY DAY --MAYBE THEY DOM'r sea me! By GENE BYRNES IF 'THIS TAILLIGHT DON'T WORK., i'LL USE. A BELL. All byes reserved. .•-^ ©116 ' a k4:, 154416 IT 37® 27 32 a3 p 33 z4' 30 .44 ,(c ZB rr 41 xs:31 , , s; y al 3 35 36 L�,y:38 39 42. 4.3 4lF ' f; "'' G S 41, 47 4E, u.=i 49 ■ < <;tx 50 51 52, TEEN -TOWN TO ICS By BARRY MURKAR A friend stopped us on the street the other day—a male friend of about 60 years of age. "You should 'tell` those teeners of yours instead of stringing along with them," he said. We mused over this after we went to bed the other night and came to the conclusion that telling teen agers was a matter best handled by their parents. Although we do think some parents neglect an awful lot in the telling. An interesting article •on teen- agers appeared in a recent copy of Time magazine (March 31) called Manners and Morals. It gave off with the various fads and do=dos that have hit the hi -crowd around the country. According to Time, neither war, rationing ' .nor the advent of the atomic age has alter- ed the U.S. teen-ager's preoccupa tion with malted milk, two-hour telephone calls and juke box music. But when the firing ceased="and things started to get back to nor- mal, the teenagers too found post- war changes in tribal custom, lan- guage, taboos, wooing, dress and methods of transport. We haven't noticed any great change in Canada's younger set—but if things keep on the way, they're- going— something has to change. Let's hope it's the prices. * * * How old does a person have to be to go into a cocktail bar? We don't know, but we hope it is about 45. When you reach that age you should know better. If you don't it doesn't make much difference, you're too old to be told anything anyway. City paper . recently showed pictures of the interiors of some of the new -cocktail cocktail lounges. We were reading the article—over a cup of coffee — when a friend (teen-ager) waltzed` in. "Boy is that ever ultra?" he gasped. "I can hardly wait to get down town." What do you think you'll do, when you get there," we ques- tioned. "Go in and have a snort," came the reply. We doubt very much if he would be served any, but the ideas the whole thing places in the minds of. young people is evident. The ideas have been a result of what the olders think is modern and up-to-date. We'd like to have the pleasure of telling those olders, that some of their ideas stink. * * According to the papers, Prin- cess Margaret Rose is quite differ- ent from her older sister, Elizabeth. Margaret, who is apparently free and easy, is cause of great concern for both the King and Princess Elizabeth. "Wherever did you learn such slang?" King George once asked his younger daughter after a conversation about some drawings she had done. "Oh", said Margaret, "at my mother's knee— or some other joint." Kind of cute, we thought. * * * With the warm weather really on the way, the young uns are getting out more. Baseball is in the throes of, being organized and the news is coming in daily from the baseball teams to the south, Now that the roads are drying up, it's really in- vigorating to get the old bike oiled up and go for a. hike. Tough on the joints at first—especially the joints where you have been hang- ing out all winter, but they'll get used to it. This spring air is really good. We were down at the lake a few days ago, and watched some of the fishermen getting their nets in shape and their boats caulked and painted. Did you know that we have fishermen on Lake Ontario and Erie, who go out twice daily to lower and raise their nets? Well we have. Sailing is a wonderful sport. We had a boat once, but we'll leave sports to "Sixbit", he'd probably catch us in error on some- thing and that would never do. My mom just called from the_ cellar, to come down and help with the cleaning. With that warm sunshine outside and the air so fresh, I thought I'd go for a nice walk. Doggone it anyway. Spring means cleaning, raking and cutting the lawn, helping in the garden and other stuff, I 'think I like winter the best after all. Success The Father of Success is Work. The Mother of Success is Am- bition, The Oldest Son is Common Sense. • Some of the Other Boys are Per- severance, Honesty, Thorough- ness, Foresight, Enthusiasm, and Co -Operation. The Oldest Daughter is Charac- ter. Some of her Sisters are Cheer- fulness, Loyalty, Courtesy, Care, Economy, Sincerity and Harmony. The Baby of the Family is Op- portunity., Get well acquainted with the Old Man—WORK—and you will be able to get along pretty well with the rest of the Family. -From an address by L. A. Wil- liants to the Pacific Northwest Personnel Management Association. British Housewife A Business Woman (Letter in New York Sun) To the Editor --Sir; I am writing to you in the hope that this letter will enlighten your readers as to the true position. regarding the food situation in this country. Many Americans, accordingi o 'to our papers, believe that we are managing quite nicely on the present rations. I will give a rough outline of the position as it affects my home. I have a wife and two boys, aged 12 and 3 years, Their breakfasts consist of a plate of porridge each, made with half milk, half water; a thick slice of bread each, with a small piece of bacon three inches long, tea or cocoa. My wife and I have similar breakfasts four mornings out of seven, with the ad- dition of two eggs each a week. The children also get two eggs each a week; we can do this as we keep a fowl in the garden, Other meals are equally monotonous, ex- cept at Christmas. Our meat ration (1 shilling each) allows two good cooked dinners for us each week. Sometimes the meat is so tough and • old that We cannot masticate it. As for, unrationed food, fish, when •obtainable in any variety, is much sought after, and some of it reasonably cheap, but booked meat shops have little to sell and demand is greater than supply. Cakes and confectionery are poor stuff indeed• but help to feed even though they often" contain only dried eggs, flour, baking powder and flavoring. Really, the British housewife is a very astute basiness Woman, as I will endeavor to show. I recently stayed home, owing to very bad 'weather, and offered to do my wife's shopping. I came back after three hours of queueing and bar- gaining, with only our bare rations. In the stores .I did not know the tricks my wife knew in getting unrationed foods. Needless to say, I have not offered to do this job again. I believe like many others here that the hulk buying of food by government officials is the cause of much of the shortages in Britain, As you know, private enterprise is frowned on by the present govern- - ment. If business men were allowed to go overseas and buy in the open market, we should not be so short of goods. I have one grouse against the Americans and it concerns the films we get from: America, In fttost, plc. tures a scene is shot of some one having a meal either at home or in a restaurant, but why do. they have have to show such grand food to peoplethemajority of whom do not know what a three -course meal is? What exasperates me is that the lucky American eater leaves most of his food unfinished, his drinks untouched and cigarettes are tossed away after two' or three puffs. Remember that your pictures give British people the impression that the average American is a wasteful person and the actions in a picture of leaving good food to waste causes heartaches to our wo- men (and men), We have just had a cut in the electric supply (coal shortage), so in the future I must do my corres- poi.d.ing in daylight, Good -by and good luck, and please try to keep us grousing Britons smiling. Donald L. Birch. Quinton, Great Britain, IT RINGS THE BELL when you serve Maxwell House Coffee for breakfast. This delicious blend contains choice Latin-American cof- fees specially selected to give you extra -rich flavor, GIRLS! WOMEN! TRY THIS IF YOU'RE On 'CERTAIN DAYS' of The Month! Do female functional monthly disturbances make you feel ner- vous, fidgety, cranky, so tired and "dragged out"—at such times? Then do try Lydia E. Pinkham's e.a. Vegetable Compound to. relieve suchsymptbms. This fine medicine is' very effective for this purpose! For over 70 years thousands of girls and women have reported benefit. Just see if you, too, don't report excellent results! Worth trying. ° VEGETABLE 0446604COMPOUND FAN TANS we RECIPE Add 1 envelope Royal Fast Rising Dry Yeast and 1 tsp: sugar to 1 C. lukewarm water. Stir and let stand 10 minutes. Scald 1 c. milk, add 5 tbs. sugar; add 2 tsp. salt and cool to lukewarm: Add to yeast mixture: Add 3 c: sifted flour and beat until perfectly smooth: Add 4 tbs: melted shortening and 3 c: more sifted flour, or enough to make easily handled dough. Knead well. Place in greased bowl. Cover and let rise inwarm place until . doubled in bulk, about 13' hours. Punch dough down in bowl and let rise again in warm place until nearly doubled in bulk, about 40 min: When Light, roll out into rectangular sheet Xi" thick: Brush with melted butter or shortening; cut into strips 1M" wide. Pile 7 strips together; cut into piece 1'! wide. Place inch. side up in greased muffin pans. Cover; letsise in warm place, free from draft, until light, about 1 hour. Bake in 400°F. oven for 20 minutes, REG'LAR FELLERS --Tails Win THAT se -r LEs iT! TRAFFIC IS GETYlN' IOUHEft. T' POD iE. EVERY DAY --MAYBE THEY DOM'r sea me! By GENE BYRNES IF 'THIS TAILLIGHT DON'T WORK., i'LL USE. A BELL. All byes reserved. .•-^