HomeMy WebLinkAboutZurich Herald, 1950-08-31, Page 3China Enameling
Fascinating Ari
Porcelain made Limoges famous,
and the china upon your dining.
table probably came from one of
the factories you may visit freely,
Its manufacture is interesting to
7vateln in its multifarious processes
and dry to read about. But the less
understood enamel work is inter-
esting in every way, For Limoges
paints with fire in liquid glass, and
its four or five ateliers tarn out
veritable gems of color and compo-
sition.
The process is almost primitive
in its simplicity. Its success de-
pends wholly upon the artistic feel-
ing and ability and the good crafts-
manship of the maitre who builds
up each of these pictures upon
metal, for enamel -making is an art
rather than a mere commercial in-
dustry. The prices alone testify to
that. Copper is the basis of all the
enamels. Smoothly covered with a
.transparent coat of silica, it is ready
for the next step. The artist
sketches his design upon this coat-
ing—a house in the woods, a pas-
toral, a portrait, anything. Then
bits or strips of gold, silver or
platinum foil are glued upon every.
Spot where the ruddy copper back-
ground is not Ranted, and again
the piece is transparently coated
with silica.
The enamels thernsel''es are dif-
ferently -colored silicas that look in
the rough like bits of broken glass
of many hues. The artist grinds
them to powder, mixes them with.
plain cold water, and their stipples
them on very slowly and carefully
with the tip of a knife -blade, to
to make sure that each color covers
its part of the design, to burst all
their bubbles, and to secure a per-
fectly even .thickness throughout.
One color is usually fired at a time,
at a temperature of something like
1,800 degrees Centigrade, though
two wholly different shades call be
baked at once without running into
one another . . .
The art is very old; we find it in
a flourishing condition, with Limo-
ges as its center, as far back as the
twelfth. century. During the six-
teenth, enameling reached the
height of its technical excellence
and popularity, and some of the
works of that period are treasured
still in the Cathedral of St, Eti-
enne, Precious and beautiful they
V are, splendid in composition and
y coloring, full of value as contem-
porary likenesses. And yet, though
the colors of old are perhaps a
little softer, the master seems not
to. have, solved the problem, that
confronts every artist, the opacity
of color, while the enamels of the
present are transparently clear, and
even the deepest shadows have a
luminosity and depth the older ones
lack,—From "France From Sea
to Sea," by Arthur Stanley Riggs,
Shades 0f Gene Autry!
Oklahoma, it appears, is one of
the states in the American Union
which has failed to attract its share
of new population in the last ten
years. Possibly a mall item front
Bristow, Okla., explains why this
is; it has failed to. capitalize on
traditions.
A titian in Bristow has been ar-
rested — of all things - for riding
a horse into a drugstore to order
P cherry phosphate. What kind of
treatment is this for illusions of
it generation of youngsters brought
UP oil films of the Cherokee Strip,
where a man's best friend was his
pinto pony?
We know droves of young Hop -
along Cassidys back east here,who
will throw over their notions of
going west when word of the Eris -
tow affair gets around. Here they
i can at least drive up to a bank
f ° teller's window in a convertible.
e —The Christian Science Monitor,
.01
'ho smo
1(0PfZM _0A"
64T66t'It'+HER' is nothing like a dame. , ." Particularly one who has
HER' posture. Chic clothes and a trim Agure may bedazzle a man
but not for long it you're one of those women whose droop has become
a Stoop.
One of the best ways to find out it you're keeping up a good back --
and not merely a good front—is to consult your mirror. Does your
posture radiate alertness? Do you appear vibrant, bouncy and ani.
mated? Or do you have that sagging jellyfish stance that's sure to
dismay beau or hubby?
If your mirror reveals curves in the wrong places, try these exercises,
designed to. help you achieve an erect but natural posture,
Begin by holding your arms straight at your sides. Lift them to
shoulder level and swing them forward until your hands meet; then
reverse the motion and swing your arms backward as far as they will
go. Do this several times each day to relax and loosen your shoulder
muscles.
A second set of muscles can be put into play by swinging your arms
to an overhead position. This movement, which should be smooth and
well -coordinated, is made up of -three steps,
'First lift your arms from a dangling, hands -at -thigh position to a
vertical reach above your head. Stretch them as high as they will go.
Then suddenly relax your elbows, ailorying your hands to bounce
lightly 'upon thq top of your h$a. The final step is to fling them
outward, aiid then 'd'ownward agaiI to their original position.
Alto a few weeks with these 4, erol4o, your carriage will expr;�s,s
a deter'ii.ination to cbnquer all and your clew attractiveness will cop
a host of compliments.
ns far as the arras will treaeb
eaeb way, helps 11er achieve vA
4upright but easy knd. re%xW
1posture.
This young woman, whose par -
mage expresses the verve and
'vigor she feels, bounces her
hati t5 lightly upon her head as
one step in a stretching exerclse.
J js L A 2 tablespoons celery seed
laoY
Method: Grind onions and pep-
pers, using coarse blade of food
1 grinder. Mix all together, pour
CJq. l��d�eu�s boiling water over -to cover; let
stand 5 minutes�1
ai.d, drain in co-
w
— lander, Combine ith pint vinegar
! and the hot water and Let come to
Pickling time,, o• thereabouts,
once again; and isn't it terrific the
way the weeks slid months seem
to farly spin past, especially the
summer ones? Still, like the wea-
ther, there isn't much we can do
about it; so without further philo••
sophizing—if that's what you call
such stuff—here are a bunch of
recipes that I'm sure will add a
lot of tang and zest to future meals.
This first one is said to be a very
old recipe from the South. I give it
to you just the way it came to me
but, of course, you carl reduce the
quantities proportionately in case
you don't think you can use so
much. It's called:
GREEN TOMATO SAUCE
2 gallons tomatoes, sliced
3 tablespoons salt
3 gills mustard seed, whole
23/2 tablespoons pepper
13/2 tablespoons allspice
3 tablespoons mustard,
beaten smooth
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon celery Geed
1 pint onions, chopped fine
1 quart sugar
2y2 quarts vinegar
Method: Mix thoroughly. Boll
until of sauce consistency. Seal in
sterile jars.
A, 8: 1:
You've probably heard some of
the men -folks — especially the
middle-aged and older ones.— say
that the dill pickles they get nowa-
days don't have the same savor
they used to enjoy years ago.
While not much of a dill pickle
fan myself, those who should know
tell me that there won't be any
such complaints if you scrupulously
follow this recipe for
TRUE DILL' PICKLES
Pack the bottom of a crock with
grape leaves. Add alternately a
layer of pickles and a Iayer of dill
until the crock is full. A few cherry
leaves may be added, but not too
many. Top with grape leaves.
Cover all with water salted to
taste, 1 tablespoon salt to 1 quart
water. Weigh down with a lid or
plate and a stone.
Stand in a warm, not hot, place
until fermentation takes place and
pickles become transparent,
Every year, it seem to me, pickles
that require no cooking are com-
ing more and more into favor; and
the certain],, do save a lot of
.
a
t
KEEPING UP y
Hubby: "I wonder why we never bother and overheated kitchens
t.. Hub to save anything?" This next recipe is for a relish
Wifey: "Its the neighbors; they're - that will be ready for use in just
always doing something we can't few days after making, and that
afford." will keep all winter. But please note
HANDY CUTTER* BOLT A SECTION FROM A
PoWeR 91CKt-e TO St-'oTTeo W00bEN HAND%__- TO MAKE
AHANDY BUNDUE CUTTRR.1-EATNERTHONG 1'N END OF
HANDt-E PERMITS CAR,RYrNG T00L. ON \NIMST..,.
that it must not be either cooked boil. Allow to stand 10' minutes;
or sealed. If sealed, it will spoil.
then drain. Dilute vinegar if too
UNCOOKED PICKLE RELISH
strong. Add additional pint of vine -
Chop a peck of ripe tomatoes,
gar, sugar, salt, and seeds. Let
after peeling them, and place in
mixture come to boil and boil 2
colander to drain. They should be
minutes, Seal in hot sterile jars.
chopped rather fine.
Chop enough celery to have 1
Remember the story of the very
Pint.
greedy small boy who said that he
Then chop 6 peeled onions and
thought folks should always serve
6 medium -ripe sweet peppers after
watermelon after pumpkin pie.
removing the seeds. Mix all vege-
When asked the reason for such
tables together and add: / cup
a combination he answered, "'Cause
light brown sugar, 1 ounce ground
the melon washes the punkin out
or granulated cinnamon, 2 quarts
of your ears." ;
cider vinegar, / cup salt.
But we won't dwell on such stuff.
,Stir mixture thoroughly and put
One thing about watermelon, how -
into stone jars, covering each jar
ever, is that after you've enjoyed
carefully with a piece of fresh
the inside goodness, the rind may
muslin.
be put to a very tempting use by
way of this.
Continuing along the same line, ,
WATERMELON RIND PICKLE
here's an easy method of making
• •Use rind of large watermelon.
Chili Sauce—uncooked, of course.
Cut off green and red parts and
UNCOOKED CHILI SAUCE
cut into oblong pieces. Soak 24
hours in a gallon of water in which
6 large ripe tomatoes
4 tablespoons of salt have been
10 medium size sweet green
dissolved. Drain and boil '1% to 2
peppers
hours, or until rind is tender.
1 smaii hot pepper
1 quart vinegar
It 4 onions, size of hen's .egg ' '
,; 1 cup water
j 2 stalks celery l
3% pounds sugar
cup salt
4 tablespoons whole clover
3 cups granulated sugar
4 large sticks cinnamon
2 tablespoons mustard seed
1 medium size bottle
cup cider vinegar
maraschino cherries
1 small.bottle horseradish
Make a sirup of vinegar, water,
Method: Put tomatoes, peppers,
sugar, and spices which have been
onions and celery through food
tied in a cheesecloth bag, Boil
chopper. Add salt; let stand 1 hour;
liquid 20 minutes, add melon rind
drain. Add sugar, mustard seed,
and the cherries and boil 30 min -
vinegar and horseradish. Put in jars
Utes. Let stand overnight. In morn -
and seal.
ing bring to boil, put in pint jars
and seal. Extra red vegetable color -
"Catsup" or "ketchup"—which is
correct? I'm sure I don't know.
And for that matter what pickle or
sauce lover cares about the spelling
as long as the article itself has the
proper taste? I feel certain you'll
be satisfied with the result if you
use this recipe for:
TOMATO CATSUP
1 gallon tr mato juice
(requires 1 basket
tomatoes)
3 tablespoons salt
1 tablespoon pepper
1 tablespoon mustard
1 tablespoon cinnamon
1 teaspoon. cloves
1 teaspoon allspice
1 pound sugar
1 quart vinegar
1 tablespoon celery seed
2 small onions
Method: Cook tomatoes until soft.
Strain .Cool: strained juice 2 hours.
Add vinegar and spices, which
have been put in cheesecloth bag,
Cook 1 hour. Seal tight. Makes
about 4 pints.
If you're fond of peppers, the
next one is for youl It's best to
make it fairly late in the season,
when the peppers are more plenti-
ful—and cheaper—and the flesh is
thick
SWEET PEPPER HASH
10 or 12 medium size onions
12 red peppers
12 green peppers (some may
be yellow if obtainable)
I pint vinegar
2 pints hot water
1 pint vinegar
2 cups sugar
3 tablespoons salt
3 tablespoons white mustard
seed
.ng may be added,
STILL FIGHTING
WORLD WAR II
It seems incredible, but thirty
Japanese are said to be still holding
out on a small Pacific island in the
Marianas.
Five years after the end of the
war, these fighters have not heard
that it is over,
A Tokyo newspapers says rela-
tives of these diehards have writ-
ten to them telling them that
"things are different now" and
pleading with them to give them-
selves up. But the Japanese carry
on their little war with grim deter-
mination and have probably not
heard about the atom bomb.
SALLY'S SALLIES
"Now play 'home, Sweet Borns'
for Mr, and Mrs. Staylate."
Let us have faith that right
snakes might, and in that faith left
W, to the end, dare to do our duty
as we understand it, —Lincoln.
Shies Were Cour First
Clock And Calendar
It is hard to realise, now that
time is measured to the smallest
fraction of a second and our system
of calculating months and years has
long since been taken for granted,
how vital the knowledge of the
seasons originally was to mankind.
If people knew when to expect
heat, and cold, and the rainy
season, they would know when to
plant their crops and when to har-
vest. If they were sure that season
followed season in the same annual
cycle, they could regulate their
festivals, and reckon. up the past
in terms of years. But first they
must have some means of meas-
uring time, some infallible sign to
tell them of the coming and pass-
ing of each season.
The great practical value of the
stars in early times was that they
could be used as a clock and cal-
endar. From the lonely nomad and
the shepherd who watched the
Bear's tail swinging and so div-
ided the long hours of the night,
to the astronomer priests who
wrestled with the intricacies of lunar
and solar Zodiacs, to the Egyptian
farmer awaiting a sign that would
tell him when to expect the over-
flow of , the Nile, men originally
-narked the passing of the stars
in order to. tell time on earth. Once
it was known that the selfsame
stars returned year after year at
the same time, and that the path
of the sun and moon amongst them
could be followed, the face of the
sky became a giant clock, a calen-
dar and all almanac, And the signs
of the zudiac were the pages of the
calendars. . .
The stars in the circle of the
Zodiac were divided into different
constellations so many thousands
Of years ago that we cannot guess
either irhen the first division was
made nor what form it took. Our
Zodiac of twelve signs owes its
origin to the fact that the sun
takes approximately twelve months,
or "moons" to make a complete
circuit of the heavens, and for that
same reason twelve is probable the
commonest and most familiar divi-
sion of the zodiacal stars. Yet it is
by no means the only one. There
are also four points along the ec-
liptic, or road of the sun, that div -
vide it naturally: the point where
the sun crosses the equator when
travelling north; the point where
the sun is farthest north: the point
where the sun crosses the equator
on its way south: and the point
where the still is at its farthest south.
These four landmarks on the sun's
yearly trek are a simple way of
dividing up the Zodiac; they are
respectively the spring equinox,
summer solstice, auttunn equinox
and winter solstice. And the lunar
Zodiac of twenty-seven or twenty-
eight constellations, one for each
clay of the month, was also always
widely used . . , .
Thus the stars of the Zodiac
marl: the boundaries of the four
seasons, each with its appropriate
symbol. They mark the number of
nights that make up a "moon,"
our satellite's monthly tour of the
skies. They marl, the year, which
is measured as the time between
the appearance of the stun at a par-
ticular point and his next reappear-
ance among the same stars—From
"The Stars in our Heavens: Myths
and Fables," by Peter Lunn.
August or very early September
is the time when seed of perennial
delphinium is planted. With proper
care, some of the new plaints wilt
flower next June although the ma-
jority will not be at their best
until the following year.
Delphinium—young or old—need
to be well cultivated, Whenever the
ground seems dry, a good soaking
is in order. This is especially int -
portant during the week or two
preceding the bloom. Ample mois-
ture then will materially increase
the size of the bloom.. For the first
year, it is advisable not to leave
more than three stalks on each
plant. Thinner spikes are cut out
when they are a foot or so high.
Dgiug the second year, the same
sort of thinning is done, leaving
three or four of the strongest
spikes.
Staking is essential for delphin-
ium, since the spires of blossoms
are susceptible to wind and rain
damage. The simplest method is
placing three stakes equidistant
around the plants and tying a loop
of green raffia around all three.
This allows the plants to move
freely within the circle. The second
year—and a month or two before
they bloom—an application of a
well-balanced fertilizer (i.e., 5-10-5)
should be worked into the surface
of the soil.
Many growers make a practice
of spike disbudding. This is done
by removing the lateral branches
which come out around the spike,
below the main bloom. The central
spike is given more vitality, thus
increasing its size and quality. Dis-
budding is advisable for growers of
exhibition specimens, but in the
average garden the laterals give
bloom for weeks after the main
spike has faded,
4:
In any case, it is best to cut the
central spike just under the lower
florets when it has dropped its
flowers. If seed is wanted from
a particularly fine specimen, the
central spike is left to mature un-
til the seed pods ripen—about the
first week in August. Laterals will
continue to grow and blossom.
'The principal diseases affecting
delphinium are black spot and
crown rot, The former is a bac-
terial disease which causes irregu-
lar
rregu
lar black spots to appear on the
upper surface of the leaves and
sometimes on the stems. Two or
three sprayings with bordeaux mix-
ture in spring will aid control. A
program of garden sanitation and
prompt removal of infected parts
will also help. They should be
burned and never under any cir-
cumstances should they be added
to the compost pile.
k * 4:
Crown rot is a serious fungus
disease which. attacks the crown
of the plant and may cause the
spikes to topple over suddenly to
the ground. As soon as this disease
is detected, the plant should be
removed and destroyed. To prevent
crown rot from spreading, the
ground may be treated with 1 to
1,000 corrosive sublimate solution.
Cyclannen finite is the principal
insect enemy of dephinhurn. This
microscopic pest causes curling and
distortion of the leaves. bt also
blackens the flower buds and, in
general, sturnts the, growth of the
plant. Since this pest is too small
to be seen with the naked eye, the
injury it causes is often attributed
to disease, and so the wrong con-
trol measures are frequently ap-
plied. Best control is the removal
and burning of infected parts im-
mediately. 1'arathion dust or 10 per
cent azobenzene is also effective.
But the threat of injury to del-
phinium from pests or disease is
minor, compared with the ultimate
display they provide.
In autumn, all dead foliage and
flower spikes are cut to within a
foot of the ground. During this
period the plants develop nevtY
crowns for next year's growth, A
liberal dressing of sharp ashes will
protect the new shoots from slugs;
it also acts as a inulch during win-
ter. The plants need no further
alttention until spring, except in
severe instances of alternate freez-
ing and thawing. Then all additional
mulch or hay or straw will be
necessary.