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The Seaforth News, 1957-06-06, Page 2Royal Scandal Charles Edward :Stuart, known to posterity as Bonnie Prince • Charlie, is a romantic figure in history. His lovelife was as $urbuler.t as the military adven- tures through which he strove to regain a throne; and his mar- riage was short-lived and un- kaPPy. He was fifty-two vrhen he twnarried, already- ravaged by drink, and dissipation. The years of exile had been spent wander- ing through 'Europe with a suc- cession of mistresses until he settled down for a time with en ' early love, Clementine Welkin Shaw. Charles was so jealous Of her that he had a contraption of bells fixed round her bed, When rhe turned over they rang furi- ously. Charles would then come dashing in expecting to find her with a lover. Finally, she could stand his temper no longer and fled. Charles, who had also quar- relled with his father, James, the Old' Pretender, and his brother henry, had only a handful of • friends left. On his father's death he went to live in Rome, made it up with his brother and accepted a family legacy. He was advised to'take a bride and beget a legitimate heir. An emissary was sent through Eur- ope to hunt for a suitable young woman. The most promising seemed to be the nineteen -year- old Princess Louise de Stolberg. Louise, who was penniless but ambitious and dreamed of one day becoming a queen, jumped at the chance. In the spring of 1772 Louise arrived at Macerate outside Rome, where she was to meet her aging lover. The first sight of Charles must have shaken her considerably, for she hadn't • bargained for such a wreck. She greeted the bridegroom with a smile, however, and two hours later they were married. Charles was delighted with his youthful bride. Her tall figure, fair skin and brilliant smile pleased him so much that he immediately increased her pin money by a thousand crowns. After five days' honeymoon he led her back to Rome. Every- one turned out for the occasion. Louise was enchanted with the fuss, and her beauty and gay spirits soon earned her the title, Queen of Hearts. Charles was proud of her suc- cess end for a while stopped drinking. But not for long. Snubbed by the Pope who would only recognize him as the Count of Albany, Charles' tem- per reverted to its usual violence. He took to drinking heavily again. Louise's life became a nightmare. Suspicious and jealous, Charles would never leave her alone. He had all the entries to her•private apartments blocked, except the one which led from his room to hers. They moved to Florence. Charles behaviour grew worse. Every evening he would order a carriage and insist on Loiuse going with him to the opera. Often he was so drunk that servants had to half -carry him • into the carriage. At the opera. a couch was moved into his box so that he could lie down and sleep it off, snoring loudly, at times nearly drowning the sing- ers' voices. For six years she endured her married life with Charles. Al- ways intellectually inclined, she found pleasure in the arts, espe- cially literature, Life seemed to offer no further happiness until she met the handsome young poet, Count Vittorio Alfieri, who was visiting Florence to get over the effects of a disastrous love affair, Louise liked him at once and even Charles took to hint. Soon Loiuse and Alfiero were deeply in love. Permission was given for Aldero to teach Louise Ita- 11 a n, and after dinner, when Charles settled down for :a nap, the young couple sat on the couch with their study books. When the snores from the chair grew loud enough they would hold hands and whisper to- gether. Louise began to find her husband more repulsive than ever. They quarrelled violently and he took to insulting her in public. One night after a drunken. orgy, Charles . crashed his way into her bedroom and nearly murdered her. Louise now went in fear of her life. So Alfieri made a bold and ingenious plan to free her from bondage. Two of his friends called on Louise one morning and sug- gested that she and Charles should visit a neighbouring con- vent to see the fine needlework done by the nuns. Charles agreed and they all set off by carriage.. When they came to the con- vent Louise was handed out and escorted to the door. Charles followed but the Mother Super- ior had been briefed. As soon as Louise_ entered, the door was slammed and locked and Charles was left outside. Realizing he had been tricked, he banged flee door furiously. A nun opened the grating and told him that the Countess of Albany had taken refuge in the convent and would remain there. Husband and wife never met again. Louis went back to Rome, and Alfieri followed. The lovers remained together until Alfieri's death many years later. Nice Pock -cap When Charel Kemp took a $5- a -week job as a shop assistant in South Africa he little guessed he would become a multi -mil- lionaire. He had just fought off a drastic attack of polio and counted himself lucky to hold down a job at all. Yet today Charel can still scarcely believe his luck, for at his feet he found the biggest emerald the world has ever known. After his shop work Charel became a policeman, worked his way through and on retirement bought himself a little emerald mine. With native labour it was cheap to run end produced just enough stones to make it inter- esting. Then one bright day recently Charel told his brother: "This is going to be a big day. I can feel it!" 110 s+ill doesn't know why he said it. But at the mine, black in the granite yet with green patches burning through, was the emerald, large as a paving stone. Charel found himself blinking not at just a 100 -carat or even 1,000 -carat giant but at a•gigan- tic 11 pounds of cool fire, later assessed at 24,000 carats. At $900 per carat, the mammoth may be worth $24,000,000. Much may depend on colour density and fractures, but sufficient huge stones could bb cut from the em- erald'to swamp the market. Second only to the diamond in worth, chief world supplies of emeralds come at present from Soviet Russia. An emerald en- gagement ring may be more sig- nificant than you think, for the ancients considered the stone had magic properties to aid mother- hood. YOU PUSH TOO HARM! — Horsing around are these two bears In the London Zoo. Rusk gets toppled from the swing by play- enate Nikki.The latter is a gift from Russian leaders .Bulganin and Kruschev to Princess Anne, daughter of Queen Elizabeth. LEAF FOR HER BOOK An original_ way of sending greetings brings a smile of pleasure to the face of recipient Maria Rossi of Rome, Italy. Sending "best •wishes to all and to Peter," on a real magnolia leaf, the friend wrote with China ink. {j rakTLEIa 13th aM; a '• bane Andrews Now it's about time to start making your jams and jellies for next winter's use. All too of- ten summer slips by, and come October, the jam and jelly cup- board is bare. So why not get off to a good start now. At this time of the year just about everybody clamors for a change in diet, and along comes the strawberry crop to help you, make delicious sweet spreads. Modern methods of prepara- tion have taken the guesswork Out of jam and jelly making. To- day, we know that any fruit — even those known as non -jelling fruits — can easily be made into delicious jams and jellies. This modern method is so simple and controlled that even a beginner will be successful. Based on a short boil of just 1 minute only long enough to sterilize the mixture and prevent spoilage — it calls for balanced proportions of fruit acid, sugar and pectin. .And, of course, the secret of success is to add commercial fruit pectin in either liquid or cgstal form. While pectin • occurs naturally in all fruits, some contain more than others, and the amount varies with the degree of ripe- ness, being greatest in slightly underripe fruit. When fruits are fully ripe, flavor and color are best, but unfortunately, there are very few fruits which contain enough pectin to form a jel when fully ripe. Before the advent of commercial fruit pectin, a house- wife would use a mixture of underripe and ripe fruit or a mixture of a low and a high'pec- tin fruit, Then she would have to boil her jelly or jam 20 to 30 minutes, or until the fruit acid, sugar and pectin were in proper proportion to make the mixture jel. Results depended on complicated tests and the home- maker was never sure if her jam or jelly would set. Today, the homemaker can make jam or jelly with perfect confidence in the results. She uses fully ripe fruit for best fla- vor and color, follows tested re- cipes — adds pectin in either liquid or crystal form and just 15 minutes after her fruit or juice has been prepared, the jam or jelly has been bottled and paraffined and is ready to be put away. She knows, too, that her jam or jelly will have the delicious natural flavor and color of fully ripe fruit, because the cooking time is so short that very little evaporation takes place. What's • more, the modern method is also the economical way, because she will get up to 50% more jam. or 'jelly than she would with the long boil method from the same amount of fruit. And here is a selection of our favourite jams and jelly recipes. Some are old favourites, some have a new flavor idea — as the addition of spices or grated orange or lemon rind. But all are simple to make - delicious. to eat and pretty to look at. Of course some ,of the fruits mentioned aren't in season yet— but it might be a good idea to clip these recipes and save- them for future use. * * * STRAWBERRY JAM; 3s .cups prepared fruit 1/ cup strained lemon juice 7 cups sugar 1/2 bottle liquid fruit pectin To prepare fruit. Crush com- pletely, one layer at a time, about 2 quarts fully ripe straw- berries. Measure 3% cups into a very large saucepan. Add lemon juice. To make jam. Addsugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1. minute, stirring constantly. Re- move from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 5 minutes to cool slightly, to prevent float- ing fruit. Ladle quickly into glasses. Paraffin at once. Makes about 10 six -ounce glasses. VARIATIONS Spiced Strawberry Jam. Use recipe for strawberry Jain. Add ria teaspoon each allspice, cin- namon, and ground cloves, or any desired combination of spices, to crushed strawberries. Lemon Strawberry Jam. First, scald glasses as usual and place 1 teaspoon grated lemon rind in bottom of each glass (or in just one or several of the glasses, if desired). Then make Strawber- ry Jam as directed, ladle into the glasses, and stir quickly to blend flavors. Paraffin. Orange Strawberry Jam, -First scald glases as usual and place Va teaspoon grated orange rind in bottom of each glass (or in just one or several of the glasses, if desired). Then make Straw- berry Jam as directed, ladle into the glasses, and stir quickly to blend flavors. Paraffin. STRAWBERRY PRESERVES Yield: about 10 medium glasses (5 lbs. preserves) 6 cups small whole berries about 2 pts. firm ripe straw- berries) 1 cup water 7' cups (3 lbs.) sugar r bottle liquid fruit pectin Hull about 2 quarts firm ripe small strawberries. Measure 6 cups whole berries (firmly packed without crushing) into a very large suacepan. Add water and sugar. Place over high heat and bring to a full rolling boil,' stirring carefully to keep fruit whole. Reduce heat and boil gently 3 minutes. Remove from heat and at once stir in liquid fruit pec- tin. Skim off fodm with metal spoon, Then let cool about 1 hour, to help prevent floating fruit. Ladle into glasses. Cover . preserves at once with r inch hot paraffin. RASPBERRY JAM 4, cups prepared fruit (about 2 quarts ripe red raspber- ries) 61/2 cups sugar r/i bottle liquid fruit pectin First, prepare fruit. Crush completely, one layer at a time, about 2 quarts fully ripe rasp- berries. (If desired, sieve half of pulp to remove some of the seeds.) Measure 4 cups into a very large suacepan. To make P.M. Add sugar to fruit in suacepan, and mix Well. Place over high heat, bring to a full rolling boil, and boil hard 1 . minute, stirring constantly. Remove from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 5, minutes .to cool slightly, to pre- vent floating fruit. Ladle quick- ly into glasses. Paraffin at once. Makes about 10 six -ounce glasses. * * * More jam and jelly recipes will be published next week. Sat hi Fur ace To Keep Cool A man walked into a blazing furnace, carrying a lump of raw steak. The steak was cooked to a turn, but the man wasn't harmed. On another occasion he sat in a wicker chair while it burned away beneath him ... again he wasn't harmed. The furnace temperature reached 1,200 degrees Fahrenheit, but the man, an American en- gineer, kept cool because he was wearing a new type of alumin- um -coated suit designed for re- pair work to furnaces, kilns and ovens. Much lighter to wear than the normal asbestos used. for fire- fighting, these suits give far greater freedom of movement in confined spaces. Foundry work- ers who run the risk of being splashed by molten metal would also find these outfits invaluable. A Permanent Refrigerator How about a chicken dinner made from fowl frozen for 18 years? "Good," is the verdict of a man who ate one. He . is • retired Commander James C. McCoy of Neptune Beach, near Jacksonville. McCoy returned recently front the Antarctic. There he visited the site of the Little America camp he helped set up in 1939. After digging down through about 35 feet of ice, McCoy and his companions found the huts and took out food stored in them for 18 years. They dined on chicken, vege- tables, bread and butter left over from the expedition of 1939-41. Loss of some flavor was the only shortcoming, according to Mc- Coy. Itis report sheds light on the late Adm. Richard E. Byrd's suggestion that. the Antarctic ice could be used as a storehouse for enormous supplies of food, such as surplus wheat and dairy pro- ducts. Scientific research at the bot- tom of the globe may uncover many other ways . in which that vast region can be useful to man- kind.—Miami Herald. Funny Ferry The Ancient Mariner would be outraged lay the ferry, "Ar- row of the S ou t h," which plies between Messina, Sicily, and the Italian mainland. Not exactly 'shipshape' by con- ventional standards, there are good reasons why the new ves- sel looks like a cross between a space ship ant a seaplane. It has a remarkable turn of speed. Made largely of aluminum, it consists of a keel on two struc- tures resembling seaplane pon- teens. Only the rear of the keel and the propeller touch the water. There is an unusual interna- tional flavour to this vessel. It was designed in Germany, de- veloped in Russia, patented in Switzerland, and built in Sicily at a cost of about $180,000. The ferry which is claimed to be practically unsinkable, provides accommodation for 72 people, has,a cruising speed of 46 miles per hour, and a top speed of ap- proximately 62 miles per hour. Engineers are convinced that larger vessels of the same de- sign can be built to accommo- date 400 people and 100 tons of cargo. HIS SYSTEM "Yes," said Browne, "when my wife and I have an argument Y' always have the last word," "Do you?" said his friend, with an admiring tone in his voice, "How?" "I apologize," was the resigned reply. IT'S 'EYES RIGHT.' .. . .. and all hands on deck for inspection when dancer Helen Wood visits the aircraft carrier Valley Forge. And ... ■■■ IT'S 'EYES LEFT!' . , . as Helen, named by the crew as their "Anchor Girl," paces ti`e flight -deck on the arm of Ensign Samuel Weinstein, below.