The Seaforth News, 1950-08-31, Page 3China, Enameling
Fascinating Art
Porcelain wade Limoges Cantons,
and the china upon your dining -
table probably cause front one of
the factories you may •visit freely,,
Its manufacture is, Interesting to
m+atrlt in its utultifarious processes
Sud dry to read about, But the less
understood enamel work is inter-
esting in every way. For Limoges
paints with lire in liquid glass, and
its four or five ateliers turn out
veritable gems of color and compo.
sitknn.
The process is almost primitive
in its simplicity. Its success de-
pends wholly upon the artistic feel-
ing and ability and the good crafts.
mans* of the maitre who builds
up each of these pictures upon
metal, for enamel-malciug is an art
rather than a mere commercial In-
dustry. The prices alonetestify to
that. Coppet' 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 wanted, and again
the piece is transparently coated
with silica,
The enamels themselves are dif-
ferently -colored silicas 'that look in
the rough like bits of *lien glass
of malty hues. The artist grinds
Meth to powder, mixes therm with
plain cold water, add then stipples
them on very slowly and carefully
with the tip of a knife -blade, to
to stake 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 can 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
are, splendid in composition and
coloring, full of value as contem-
porary likenesses, And yet, though
' the colors of old are perhaps a
little sof ter, 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 Of 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 small item from
Bristow, Okla„ explains why this
is; it has failed to capitalize on
traditions,
A wan in Bristow has been ar-
rested — of all things — for riding
a horse into a drugstore to order
a cherry phosphate. What kind of
treatment is this for illusions of
a generation of youngsters brought
up on filets of the Cheroleee 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 Bris-
tow affair gets around. Here they
can at least drive up to a bank•
teller's window in a convertible,
—The Christian Science Monitor.
KEEPING UP
Hubby; "I wonder why we never
manage to save anything?"
Wiley: "Its the neighbor's: they're
alwaysdoing something we can't
afford."
(
A forward tuid backward swing,
Is far as the arIAS will reach
'each waY, helps her achieve 01
upright hut easy and, rekiXed
Posture.
6Gt'ft'tI•IEBE is nothing like a dame, , , ." Particularly one Who iaas
44 oor f'lfiguazzle a Man
re may not torong iyore ic clothes
those womenwha droop has become
a stoop.
One of the best ways to find out if 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 ants
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 10 relax and loosen your shoulder
muscles,
A secpnd set of murales 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 :each above your head, Stretch them as high as they will go,
Then suddenly relax your elbows, allowing your hands to bounce
lightly upon the top of your head, The final step is to fling them
6utward, and then downward again to their original position.
After a few weeks with these exerelsest your carriage will express
a det rmyour ination to conquer all and yonew attractiveness will cop
a host of compliments.
Pickling time, o' thereabouts,
once again; and isn't it terrific the
way the weeks and 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•
sophiziug—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 td future meals.
This first one is said to be a very
old recipe front the South. I give it
to you just the way it carne to me
but, of coumse, you can 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
24 tablespoons pepper
154 tablespoons allspice
3 tablespoons mustard;
beaten smooth
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon celery ceed
1 pint onions, chopped fine
1 quart sugar
254 quarts vinegar
Method: Mix thoroughly. Boil
until of settee consistency. Seal in
sterile jars.
* * *
You've probably heard some of
the nen-folks — especially the
middle-aged and older ones — say
that the dill pickles they get nowa-
days don't have the sane 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 layer 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 quarte
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 rte, pickles
that require no cooking are com-
ing more and more into favor; and
they certainly do save a lot of
bother and overheated kitchens.
This next recipe is for a relish
that will be ready for use in just a
few days after making, and that
will keep all winter, But please note
BY
HAROLD
ARNETT
SICKLE
SECTION
M
H 1%' Y CUTTER•BOLT ASECT ION FROM
POWER SICKLE TO SLoTTEO WOODEN HANDLE TO MAKE
AHANDY BUNDLE CUTTER. LE ATI-IERTHONG IN ENO OF
HANDLE PERMITS CAf#RYINO TOOL ON WFt1ST..,,
that it must not be either cooked
or sealed, If sealed, it will spoil,
UNCOOKED PICKLE RELISH
Chop a peck of ripe tomatoes,
after peeling them, and place in
colander to drama. They should by
chopped rather fine.
Chop enough celery to have 1
pint,
Then chop 6 peeled onions and
6 medium -ripe sweet peppers after
remot%ing the seeds, Infix all vege-
tables together and add: 54 cup
light brown sugar, 1 ounce ground
or granulated cinnamon, 2 quarts
cider vinegar, % cup salt,
Stir mixture thoroughly and put
into stone jars, covering each jar
carefully with a piece of fresh
nmasifn,
Continuing along the saute line,
here's an easy method of making
Chili Sauce—uncooked, of course:
UNCOOKED CHILI SAUCE
6 large ripe tomatoes
10 medium size sweet green
peppers
e, 1 small hot pepper
4 onions, size of hen's egg
2 stalks celery
cup salt
3 cups granulated sugar
2 tablespoons mustard seed
cup cider vinegar
1 small bottle horseradish
Method: Put tomatoes, peppers,
onions and celery through food.
chopper. Add salt; let stand 1 hour;
drain. Add sugar, mustard seed,
vinegar and horseradish. Put in jars
and seal,
* * a.
'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 tkmato 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: Cools tomatoes until soft,
Strain ,Cook strained juice 2 hours,
Add vinegar and spices, which
have been put in cheesecloth bag.
Cook 1 hour, Seal tight. Makes
about 4 pints.
* x:
If you're fond of peppers, the
uext'one is for youl 'It's best to
make it fairly late in time 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)
1 pint vinegar
2 pints hot water
1 pint vinegar
2 cups sugar
3 tablespoons salt
3 tablespoons white mustard
seed
This yoUug tvoutan, whose car-
riage expresses the verve and
vigor she Reels, bounces her
hands lightly upon her head as
one step in a stretching exercise.
2 tablespoons celery seed
Method: Grind onions and pep-
pers, using coarse blade of food
grinder, Mix all together; pour
boiling water over to cover; let
stand 5 minutes and drain in co -
lender. Combine with 1 putt vinegar
and the hot water and let come to
boil. Allow to stand 10 minutes;
then drain. Dilute vinegar if too
strong. Add additional pint of vine-
gar, sugar, salt, and seeds. Let
mixture come to boil and boil 2
minutes. Seal in hot sterile jars.
* e *
Remember the story of the very
greedy small boy who said that he
thought folks should always serve
watermelon after _ pumpkin pie.
When asked the reason for such
a combination he answered, "'Cause
the melon washes the punkin out
of your ears,"
But we won't dwell on such stuff.
One thing about watermelon, how-
ever, is that after you've enjoyed
the inside goodness, the rind may
be pint to a very tempting use by
way of this,
WATERMELON RIND PICKLE
Use rind of large watermelon.
Cut off green and red parts and
cut into oblong pieces.. Soak 24
hours in a gallon of water in which
4 tablespoons of salt have been
dissolved, Drain and boil 1% to 2
hours, or until rind is tender.
1 quart vinegar
1 cup water
354 pounds sugar
4 tablespoons whole clover
4 large sticks cinnamon
1 medium size bottle
maraschino cherries
Make a sirup of vinegar, water,
sugar, and spices which have been
tied in a cheesecloth bag. Boil
liquid 20 minutes, add melon rind
and the cherries and boil 30 min-
utes. Let stand overnight, In morn-
ing bring to boil, put in pint jars
and seal, Extra red vegetable color-
ing 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.
rive years after the end of the
war, these fighters have not heard
that it is over.
A Tokyo newspapers says •reta=
tives of these diehards have writ-
ten to them telling them that
"things are different now" and
pleading with theism to give them-
selves up. But the Japanese carry
on their little war with grins deter-
mination and have probably not
heard about the atom bomb.
SALLY'S SALLIES
"Now play 'Bottle, Sweet Homs'
for Mr. and Mrs. Staylate."
.Let us have faith that right
naices might, anditt that faith let
us, to the end, dare to clo our duty
as we understand it, —Lincoln,
Skies Were Our 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 ltas
long since been taken for granted,
how vital the knowledge of the
seasons originally was to mankind.
If people lcnew 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
:oust have some means of meas-
uring time, some infallible sign to
tell then: of the coining and pass-
ing of each season.
The great practical value of the
stars in early tines 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 hint when to expect the over-
flow of the Nile, men originally
narked thepassing of the stars
in order to tell time on earth. Once
it was known tlettt the selfsame
stars returned year after year at
the same time, and that the path
of the sun and :noon amongst them
could be followed, the face of the
sky became a giant clock, a calen-
dar and an almanac. And the signs
of the zodiac were the pages of the
calendars, .
The stars in die circle of the
Zodiac were divided into different
constellations so many thousands
of years ago that we cannot guess
either when the first division was
trade nor what form it tools, Our
Zodiac of twelve signs owes its
origin to the fact that the sun
takes approximately twelve months,
or "moons" to snake 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
time sun is farthest north; the point
where the sun crosses the equator
on its way south; and the point
where the sun 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,
simmer solstice, autumn equinox
and winter solstice. And the lunar
Zodiac of twenty-seven or twenty-
eight constellations, one for each
day of the month, was also always
widely used ... ,
Thus the stars of the Zodiac
stark the Boundaries of the four
seasons, each with its appropriate
symbol. They, mark the number of
nights that stake up a "moon,"
our- satellite's monthly tour of the
skies. They nark the year, which
is measured as the tune between
the appearance of the sun at a par-
ticular point and his next re -appear-
ance among the sante stars —Froth
"The Stars in our Ileavetts: Myths
end Fables," by Peter Lunt.
/vc GREEN
nu
Gordon Sloth
r<
August or very early September
is the time when seed of perennial
-delphiniums is planted. With proper
rate, some of the new plants will
flower next June although the ma-
jority will not Ise at their best
until the following year.
Delphinium—young ne old ---need
to be well cultivated, \'Miniver the
- ground seems dry, a good soaking,
is in order. This is especially portant during the week or two
preceding the bloom. Ample mois-
ture then will materially increase
the size of the Mount.. For the first
year, it is advisable the to leave
more than three stalk. on each
plant, Thinner spikes are cut out
when they are a foot or so high.
During 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 rant
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 -7 -an application of a
well-balanced fertilizer (i.e., 5-10-5)
should be worked into the surface
of the soil.
* a 4:
Many growers snake a practice
of spike disbudding. Titis 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.
In any case, it 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 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.
a: e: a
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 front spreading, the
ground may be treated with 1 to
1,000 corrosive sublimate solution.
*
Cyclamen ratite is the principal
insect enemy of dephiniuut. This
microscopic pest causes curling and
distortion of the leaves. It also
blackens the flower buds and, in
general, stunts tits 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. Parathion dust or 10 per
cent azobenzene is also effective.
But the threat of injury to del-
phiniums from pests or disease is
minor, compared with the ultimate
display they provide.
In autumn, all dead foliage and
flower splices are cut to within 4
foot of the ground. During this
period the plants develop new,
crowns for next year's growth. A
liberal dressing of sharp ashes will
protect the new shoots from slugs;
it also acts as a mulch during win-
ter. The plants need no further
atttontiou until spring, except in
severe instances of alternate freez-
ing and thawing. Then an additional
mulch or hay or straw will be
necessary,
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