The Brussels Post, 1956-10-24, Page 6111110111
''Covered WagensY- ,
In The AntarOtic: What Happened To The. $64,000 Winners?. • 'College Volume
In Retail Selling
LAUNCH OF THE CUNARDIINER "SYLVANIA"—The Cunard Line
am-me -ice that the new22°,000-tori liner "Sylvania" will be
from launihed Messrs. J &hn Brown's Clydebank shipyard on
Thursday, November 22, 1956. The naming ceremony is to .be
performed by Mrs. Norman A. Robertson, the wife of the Cana-
dian High Commissioner in 1.onclon.i The "Sylv.onia" is to ;ail
from. Liverpool for Quebec and Montreal on her maiden voyage
on June 5, 1957. AboVels an artist's impression of how "Syl-
vania" will appear when Completed,
"The crossing party (coming.
from Shackleton Base on the.
Weddell Sea) will be depending
on these supeliee and we will
be there to Meet the men and
bring them safely back throegh
our long supply lines,"
Sir Edmund's group will have
other work to do, "Our route,"•
he said, "has been deliberately
chosen to pass thrOugh extensive
and unexplored mountain, coun-
try. We intend to servey and
MOP this country and to carry
Out a geological examination.
And at Scott Base our scientists
will be carrying •out an extensive•
series of observations and ex,
periments in connection with the
International Geophysical Year,"
As Sir Edmund explained, this
New Zealapd expedition is the
first this young South Pacific
denioeraey has organized, fi-
nanced, and manned in the 50'
or 60 years since the country
became the tradttional jumping-
off place for the great historic
expeditions, including those of
Scott, Shackleton, and Byrd,.
;heading into the Far South,
Three new- Zealandera. went
South with Rear-Admiraf Byrd's
current "Operation Deep Freeze"
and were given what Sir Ed-
mund described as "magnificent
assistance" by the Americans.
The' New Zealanders explored'
sites for Scott Base and -pushed
up the Ferrer Glacier to the
point where it begins to Tall from'
the Polar Plateau.
This NeW Zealand party, in its
long exploratory trek, fOund the
base hut established by Captain
Robert F. Scott in the 1001-04
expedition. The hut was in al-
most perfect condition. There
were no signs of rotting and
though there were a few win-
dows blown in and the chimney
was down, minor work 'would
have brought it into first-class
condition.
"We'll be by no means alone
in McMurdo Sound," said Sir Ed-
mund. "Only 20 miles away will
be a large American base, and
although 20 miles in the dark ot
the long Antarctic night across
the bay ice is a long way, yet 1
have no doubt that we will gel
together somehow.
"The old cooperation between
Admiral Byrd and New Zealand
is in full swing gain," he said.
"New Zealand is serving as host
to the Byrd ships and aircraft,
and in return we are being at-
forded great assistance with the
biggest bugbear of Antarctic
travel — shipping space down
to the ice."
That's another way of saying
that teamwork always was the.
best hauling power for covered
wagons.
The covered wagons are roll-
ing againti This time their route
will be through Penguin Terri-
tory and not "injun" Territory.
Moreover, we are happy to re-
port that the penguins concerned
are known to be perlectly peace-
ful.
The wagons will be the very
latest models, tracked vehicles
capable of crossing the rugged
terrain and also the flimsy snow
bridges which span great bole
toneless crevasses in the ice
. sheet which caps Antarctica, the
polar continent where the new
"Covered wagon, trail" awaits
the new pioneers.
Our authority on whet these
daring men can expect to face,
in a journey of nearly 2,000 miles
over the bleakest and coldest re-
gion :on earth, is Sir Edmund
.who recently outlined.
,plans ot the New Zealand Ant,
arctic Expedition he will lead
soon hetes the Par South,
The proposedr ""first ever" dash
across the vast, icebound, bliz-
eard-sierept Antarctic 'continent,
via the South Pole, which a 15-
man team of 'explorers plan to
make next year, will be the` high
spot in the Jo/1g , chain ,of dis-
covery since that day in the long
ago when men first glimpsed the
soxithernniost continent looming
out of the polar mists. The
""dash," incidentally, will take
four months or more.
The ,15-man team will include
11 /3ritishere, two New Zealand-
ers, one South African, and one
Australian. One of the New
Zealanders will be George Lowe,
who was a member of the team
that supported Sir Edmund and.
Sherpa Tensing in their joint
conquest of. Mt. Everest in 1953.
"You may well ask," said Sir
Edmund, "why bother to go to
all the trouble to do the (trans-
continental) job on the grourid?
Why not just fly across? Well,
aircraft can bring back useful
information and photographs by
flying over a terrain but they
cannot map it accurately. They
cannot carry out a geological
survey, or test the depth of the
ice, or do other very useful scien-
tific work. This must be done
on the ground.
"Apart from actual participa-
tion in the trans-Antarctic cross-
ing, New Zealand has been given
the main supporting role to the
15-man expedition. It is our
task to establish Scott Base in
McMurdo Sound and then to lay
our depots of food and fuel eor
about 400 miles through unex-
plored country towards the Pole.
The field of retailing is a
Welty business. AntiCiPating
what the public wants at least
one season ahead of time -end
keeping up on the lateet textile
fibres are problems which keep
a retailer on his toes.
Sir George Williams College
School of Retailing in Montreal
offers a one-year course for
young men and women who
plan to enter the merehandising
field. Here, students learn the
ins-and-outs of the buying and
selling world not only in the
classroom but through. actual
practice,
Leeding stores work in co-
operation with the college in
giving this course. Three days
a week the studente work in
various departments of these
stores where they learn by
practical experience as many
phases of the retailing business
As possible.
The rest of the week is spept
in classroom lectures and mak-
ing field trips to mills, factories
and stores.
An important. part of the
course consists oe lecture% on
the composition fibres and
:fabrics given, by eepeeseetatives
feome,variout, tex"tile" firms.
Among these teXtiles authori-
ties. Doris Claek, fashion co-
ordinator of Canadian, Indus-
tried Limited, Aecording,to.Miss
Clark, these lectures on the
properties and uses of 'the new-
er fibres will ultimetely be of e
great value to the buying peb-
lic.
"These future retailers will
pass their knowledge along in
the stores where they will
eventually work and more cus-
tomers will obtain accurate an-
swers to their textile queries,"'
she claims.
"If the public is to be con-
fident about trying these new
fibres, then the people behind
the •scenes must be. confident
about selling them," says Miss
Clark. "And the only way this
can be possible is by knowing
the fibre thoroughly — its
properties and how it can best
be applied in manufacturing."
It is a busy year for these
prospective buyers and execu-
tives. Among the subjects pack-
ed into the course are: buying,
stock taking, personnel work,
business administration, adver-
tising, sales promotion, fabric
and textile knowledge and fash-
ion promotion.
When they seek employment
after graduation, these young
men and women are well
equipped to join the compli-
cated world of retailing.
What heeeelSe to the men and
ertmeen who found $04,0Q0 at the
Ind of the TV eainbetv? Did the
money change their lives? Did
Ihg heavy wipe of fame go to
thele heads? What happened to
the dough?
TO answer these questions, the
Police Gazette sent its. TV re-
porter to interview the winners
Of the $64,00Q prize. Here are
their stories; •
Billy Peat-son
The little eockey with the big
grin not only amazed forty mil-
e-ion TV vjewers,with hiss inceed-
• Ible knowledge of fine are but
also shocked his ridingebuddiee,
Jockey Teddy Atkiesone-who
prides himself as, an authority on
Rteratere—and. Eddie A.rcaro. bet
Billy $100 each thee ,would be
out of the dough on the first
questioos, They figured that
peaeson wouldn't knew a Incas-
e() from a nag,
"I took 'em up on-it and
won," said Billy.' 'I've been a
gambling' guy all. thy life. I to
'my '$40;000 hone 'in 'Pasadena;
Celte, at/a' ehenein de I ex.' table
last summer, se gambling with'
those .$64,000,., questions, on art,
didn't,mean eethinge'
Actually,. :the ,iisoney evasn't
the big thing to Pearson — not
that he didn't need it --but he-
eing a celebrity meant even allege.
"Tame is nice," said. Billy., "A
person who says he doesn't want
fame has got to be from left-
field, because it's natural to want
to be known and liked. What
gives me the biggest knick is
when cab drivers and bartenders
recognize me, And the letters
that pour int In. one day I got
more than 2,000 from all over
the country."
Always a fast spender, Pear-
son used '$12,000 of his prize
money for an Italian Kerman-
Ghia sports car, That was half
the total, for after. taxes. Billy
bad only $24,000' left.
Then he bought gold, cigaret
lighters• for the- entire staff of
the 164,000 Question" show.
"He left the lighters and didn't
even wait for 'thanks'," said a
technician. "That's the kind of
guy, he is, generous to a fault. He
has a real zest for living."
As a result of his appearance
on millions of screens, Billy was
picked for a role in the movie
"Typee" and will appear with
Gregory Peck. Director John
Huston thinks Pearson has all it
takes to become an outstanding
actor.
"I'm not against that kind of
A career," said Billy. "There's
money in it, But I ain't going to
stay off the nags."
He's also writing his autobi-
ography with the noted author,
Stephen Longstreet, and Holly-
wood may buy it for a movie
even before it's published.
Fortune has, indeed, smiled on
the little jockey. For a guy who
never finished the seventh grade
and is only 35, he has a long fu-
ture ahead of him.
How Can I?
Capt. Richard McCutchert
This handsome young Marine
couldn't pass his second-class
cooking test-for the Boy 80114
when he was a kid,. but when
be went into the isolation booth
recently he knew all there was
to know about fancy cooking.
fine decorated combat veteran
H. both World War It and Korea
ra still wearing his captain's bars
Ind regards the Marine Corps as
"way of life." He isn't in any
Murry About taking off that uni-
form, either.
This California native is hang-
eig On to his Money, and of all
the winners, suffered least from
the tax bite—he has three chil-
3ren and a wife for dependents,
"I'm going to invest my prize
winnings in the kids. education,"
eIcCutcheon Said. "The rest goes
"HOW?"---That's what Brent lee HOffman, 3, would like to
know concerning this pictrie-ly puzzling situation, No aerial
switch on the fellow who built a boat to big to go through
his cellar door, it's the angle from which this picture was token
that makes garaging of the plane a seeming impossibility.
, Here is a time-saving tip 'for
the lunch-maker of the family.
Set aside a "lunch drawer” in
your kitehen, preferably near
the bread box, and keep it sup-
plied with all the ex-tees needed
to prepare school lunches—waxed
paper, paper napkins, plastid
containers and polythene bags.
You will be amazed at how easy
this daily ,chore becomes with
everything so handy,
Q. How can I make a good
shampoo?
A. An excellent shampoo can
be made by grinding a little
cornmeal as fine as possible,
then adding a' small quantity of
pulverized orris-root, Sprinkle
this well over the scalp. Let it
remain a few minutes and then
brush out thoroughly,
Q. How can I remove a glass
that has become stuck in an-
other?
A. Pour cold water in ' the
upper one to contract it, and
then immerse the lower one in
warm water to expand it. They
can then be easily separated.
Q. How can I prevent jelly
and preserves from burning?
A. To prevent burning and
to keep thin from sticking to the
bettorn of the preserving kettle,
rub the utensil with butter.
Q. Sow can I make vegetable
soup and preserve the minerals
in the vegetables, also the vita-
mins?
A. This can be accomplished
by making the soup from the
water he which vegetables are
boiled.
Q. How can I scour water
faucets?
A. They can be scoured -with
a slice of lemon, after the juice
has been extracted. Then wash
them and polish with a soft
cloth.
aft? Dow can whiten the
A. Peel a cucumber and chop
it so that you can form a. poul-
tice. Tie it to the face, allow-
ing the juice to remain Until
dry.
Q. How can I make use of
the pods after shelling peas?
A. Wash the pods thorough=
ly and took 'them with an onion
arid some pareleY. Then drain,
mix .with milli, thicken with
little flour, and season with
salt, pepper, and a tabIeepoorie
fel Of butter; This makes deli-
cious soup.
Q. How calf I save time when
sewing bit butfone?
A, Use coated thread for sew,
ing on buttons. The work is
aecorimlishece in muchelese tithe
than with fine 'theedd,
Hoef 4an I avoid book
/note
Scetteil a few drops Ot
lavender in the book easeS„ or
*let Oyer the shelves Witte oil.
bf teclete
and racer, has fuseieed
He's •pictured above;
sige.tel "kornbi sleeol
anti faricy Curtains.
btAniOlD4 HOME ON WHEELt—iti et brr, talif., sports-car entliostast
ills Oeeniaii Velks,,Vagen "KOrnbi'l info 0 cozy vacation home on wheels.
With )1is daughter, telling Oh the "sun deck" at sports-car races. Hr
tWo, has ta canopy and is furnished inside with beds, cr.-Y.71110i
It is tietbeated with Orr's racing trophies and Oltfiirl his re.tein
MADE' BRAlli-,,Reserribilt a Brazil. nut on wheels, the three-
pateeteger ccr pielueed 'above is the first auto to be designed
prOduced in Brazil. Called the Rorni-Isettas it is entered
thratiOr the nate, which swings Out as a door. Weighing
ions& '800 pounds, the car is said to have a trdisista speed of
better than 50 M.p.h. and to be etkinartiltal trl'aieerate, The
engine, in rear, has two .double-phase cylinders With a tingle
combustion chamber. POWer is transmitted to the' wheels
theoisoc. autOmatic "troherieission, adapted from the
alfriefenireed the'rnanufatjUrer an' its Brie 'of efreCieitili lathes,
1.
'TABLE TALKS
c4,/w, Andrews.
baking powder and salt, and sift
into bowl.
Cut 'in shortening until mix-
ture looks like coarse meal, .use
ing a pastry blender or two
knives, Add milk and stir with
fork until soft dough is formed'
(0bout '15 strokes).
Tern out on lightly floured
board and knead 20 seconds to
shape (15 kneading turns).
For high fluffy biscuits, pat or
roll dough lightly le inch thick
and cut with floured 2-inch cut-
ter. For thinner, crusty biscuits,
pat or roll dough 1/4 inch thick
and cut with floured 21/4 -inch
cutter.
Bake on ungreased baking
sheet in hot oven (450'F) 12 to
15 minutes. Makes 7 biscuits.
*
SAVORY BISCUITS
Add 2 tablespoons grated car-
rots and teaspoons minced
parsley to flour mixture for bis-
cuits `above. 'Use as a topping
for a stew, 'or for shortcakes
with creamed -meats.
TEA. BISCUITS
Mix biscuit dough according to
directions Roll out and cut with
13/4 -inch cutter. Bake. Serve hot
with butter and jam, marmalade
or honey.
PINWHEELS
Roll biscuit dough into a 12x
10-inch rectangle. Spread with
les cup raspberry jam. Roll as
for jelly roll. Cut in 1-inch slices
and bake on greased baking
sheet in hot oven (450°F) 15 to
20 minutes. * 4*
DROP BISCUITS
Mix biscuit dough, increasing
milk to 1 cup. Drop from tea-
spoon onto baking sheet or
greased muffin pans, Bake.
*
CHEESE BISCUITS
Add 1 cup grated Canadian
cheese to flour milcture for Bak-
ing Powder Biscuits. Roll dough
and cut as desired. Sprinkle bis-
cuits with paprika before baking.
eseeeeeeeefeeesee ease ss leeeeleseeree.eeeeeeteeee
into savings fo'r 'retirenlent and
a house we will call a home.
marine moves around A lot, and,
the family would like one steady
borne, What's what we're going
to. have."
The Captain admitted he get
some ribbing from his brothee
officers and enlisted Men about
his gourmet tastes,
"But a lot of them knew that
was my hobby,' he said. "And
they figured knowledge of Mak-
ing Paid off when I got in the
isolation booth. I still don't ex-
pect,Mornay or Soubise sauces
When I sit demi to mess, A tough
Marine couldn't live on a fancy
diet,"
Just to show that Marines
aren't, afraid of anything, the
Captain did an encore on the
"$64,0Q0 Challenge" program and
worn $32,000 by besting the chef
of the Commodore Hotel,
Michael Della Rocca
This Italian-born shoeMaker
has devoted mast of his adult life
to Opera, and the $64,000 he won
by answering any and all ques-
tiens on the subject is going to
further his love of music.
Before he' stepped in front of
kill; March's microphone, Mike
had spent all his spare time
away from his Baldwin, Long
,Island, shoe repair shop diiect-
, ing amateur opera groups in ?his
community.
el'm going to use some of that
prize money to produce bigger
and better amateur operas," he
said, "Ever since I became a citi-
zen in 1028, I've wanted to help
build opera in America.
"I'm not going to give up my
shoe shop, but I'm going to spend
more time with amateur groups.
Who knows but another Caruso
or Gigli will come from such an
organization."
Mike is 54 now, with three
grown children and one grand-
child. He banked the money as
insurance 'foe a "rainy day,"
bought some necessities and went
right' back to staging his com-
munity musical productions.
Winning the big one didn't
change his life much, he said.
"But, it helped create an inter-
est in opera. I'm not important.
Of course I'm flattered that peo-
ple recognize me and ask for my
autograph. But I'm too old to
have it go to my head."
Peter Freuchen
The blood of the Vikings burns
in Pete's veins, and his almost
endless knowledge of the seven
seas made him the oldest win-
ner of the $64,000 payoff.
Ever since he was born in
Copenhagen, Denmark, 70 years
ago, Freuchen has been inter-
ested in the Ocean and its mys-
terious workings'.w He's new a
stockholder in a Greenland fish-
ing boat company and has quite
a background as an Arctic ex-
plorer..
Pete intends to use his money
on some sailing trips with his
second* wife, whom he married
In 1945. -
"I just want to have some fun
and see plenty of the ocean be-
fore I die," he said. "The rest Of
the money I'll invest."
Despite his rough-and-rugged
career as an explorer and sea-
man, Pete is also an author of
27 books, has a master's degree
in philosophy from the Univer-
sity of Copenhagen.
"When you've been around as
much as I have," Pete said, "this
type of fame doesn't change you.
I got to know a lot of nice people
and heard from friends I hadn't
seen for years. Otherwise, I'm
glad to have a financial cushion.
'And I'm always running into
some old salt who tries to prove
he knows more about the oceans
and ships than I do,
"Darned if some of them don't.
You'd be surprised." —By Wil-
liam Stevenson in The Police
Gazette.
lehe very simplicity or baking
powder biscuits, makes them re-
flect smak differences in propor-
tions and technic, So measure
carefully! and cultivate 0 quick,
light taech if you would be a
good biscuit-maker.
Best biscuits are made from
dough that is soft, light, and
springy, but not sticky. So ,it is
'important to use the right
amount of liquid. This may be
more or less than is specified,
depending upon the flour used.
By practicing a few times with
one brand of flour, it is possible
to learn the exact amount need-
ed.
In laboratory studies when bis-
cuits of uniform thicknees and
size are required, the dough is
often rolled out in a wooden
hoop, les inch deep. This is not
important for home biscuits. But
the dough should be . rolled
evenly and biscuits cut with a
straight—not a twisting—motion.
It takes a hot oven to raise and
make biscuits quickly. Setve
fresh and hot. You may prefer
to bake a few at a time on an
oven-glass plate to bring right
to the table.
* *
The following are the key-
steps leading to success: —
I. Cut shortening lightly into
the flour mixture It's easy to do
with a wire pastry blender, but
two knives can be used. Hold a
knife in each hand and' cut
"crisscross." Shortening should
be cut—not mashed—until divi-
ded into tiny pieces and mixture
looks granular like coarse meal.
2. Add half the liquid, pouring
it into a little well. in the flour,
and start mixing at once. Try to
avoid splashing. Then add re-
maining liquid gradually, just
until the dough is stiff enough to
follow around the bowl.
3. Knead lightly—and not too
long. This develops the fine ,tex-
„fere and elasticity that 'makes
biscuits flaky and high. Have the
board and the fingers dusted
lightly with flour. To knead, lift
the dough with finger tips and
fold it over lightly; then press
down quickly with the heel of
the hand. That's a kritadirig
turn.
4. Pat or roll ees, inch thick.
Avoid pressing heavily. Use 'light
strokes to keep the dough
springy. Then cut with a cutter
dipped in flour.
'BAKING POWDER BISCUITS
(Large Recipe)
2 cups sifted flour
2I/2 teaspoons baking powder
elt teaspoon salt
5 tablespoons shortening
3/4 cup milk (about)
Sift flour once, measure, add
baking powder and salt, and sift
into bowl,
Cut in shortening until mix-
ture looks like coarse meal, us-
ing a pastry blender or two
knives. Add milk and stir until
soft dough is formed (about 20
strokes).
Turn onto lightly floured board
and knead 30 seconds to shape
(20 kneading turns).
For high fluffy biscuits, pat or
roll dough lightly le inch thick
and cut with floured 2-inch cit-
ter, For thinner, crusty biscuits,
pat or roll dough 1/4 inch thick
and cut with floured 2r/.t-inch
cutter:
Bake on ungreased baking
sheet ie hot oven (450°F) 12 to
15 minutes. Makes 14 baking
powder biscuits.
Note: Buttermilk or sour milk.
May be substituted for sweet
thilk iti this recipe. Use slightly
Mote because buttermilk is thic-
ker than sweet milk'; and sift
1/4 teaspoon soda with the flour
mixture. * b *
DARING POWDER tillSebitS
(gniall Recipe,
1 cup silted fleet
114 teaspoons baking powder'
• teeePeori salt
lers tahleePolbite sheeteelitie
6 talaieSfea$fie inillr
Sift .464 ;bride, measure,.!add