The Seaforth News, 1961-09-07, Page 6Deer Slaughtered
To Make Perfume
In the mountain forests of
southern China and Tibet lives
one, of the world's smallest kinds
of deer — an animal with such
a price on its head that only its
inaccessibility has enabled it to
survive,
• it is the musk deer from which
comes the most sought-after and
Valuable of all perfumes.
Despite the difficulty of track-
ing the musk deer in the dense
rhododendron forests where they
live, the musk hunters pursue
them with such determination
and skill that the annual toll
approaches 100,000.
How much longer the species
can stand this enormous drain on
its numbers we do not know.
Protective measures by the
governments concerned would
have little value, for in these
immense areas of wild and unin-
habited country it would be im-
possible to enforce them,
All kinds of methods are em-
ployed to catch the deer. In the
valleys, nets are placed across
one end and the hunters and
their dogs advance right through
the valley from the opposite end,
making as much noise as they
can to drive the frightened deer
into the nets.
In more open country, dogs
are used to drive them •from
cover, when they can be shot
either with rifles or poisoned
arrows,
Others are caught in traps
-along well -used deer paths in'
the forest.
But many manage to elude all
these methods of capture and
remain hidden in dense thickets.
Even they are not safe, for the
hunter knows they have one
weakness — curiosity and an ap-
parent love of music. So he sits
down quietly and begins to play
en the flute he always carries
with him.
The little creature is irresistib-
ly tempted to investigate the
strange, appealing sounds; but
as he emerges, the liquid notes
of the flute give way to the
deadly crack of the rifle.
Only adult males produce
musk, but as at a distance there
Is no way of distinguishing the
sexes — neither carrying ant-
lers — males and females are
both killed, thus increasing the
annual wastage.
Although musk -deer venison is
a particular delicacy, the musk
hunter is interested only in the
little musk pouch, about the size
of a walnut, lying at the base of
the abdomen. This he carefully
removes, and then leaves the
carcase to rot.
Inside the pouch is the granu-
lar musk — so sweet, yet so
strong that anything that comes
into contact with it retains the
scent for weeks.
So valuable is musk that the
temptation to swindle must be
very great. Many of the hunters
bave perfected methods of in-
troducing foreign . material into
the musk pouch to increase the
total amount of "grain" that
finally can be extracted from it,
and hence the price that will be
obtained for it.
The introduced material soon
becomes as strongly -scented as
the real grains,
'Music grains as removed- from
the pouches are worth more than
$300 per pound, but finally -
purified musk extracted from the
grains son be worth as much as
$1509 an ouneel
Musk hunting is clearly a
profitable livelihood, but it can
also be a dangerous one, Just as
there is no law to protect the
the deer, so there is no protection
for the hunters, who are valu-
able prey for the bandit, writes
Philip Street in "Tit -Bits,"
For him to pick out those
carrying musk is an easy matter,
the strong scent giving him
away, Many a hunter has been
killed for the musk pouches he
has been carrying,
All perfumes are complex mix.-
tur'es, A single odour has no
subtlety. Among the odours
blended in a good perfume are
some that by themselves would
be repulsive.
Perfume makers distinguish
four "odour types," which should
all be part of a satisfactory per-
fume,
These are sweet, acid, burnt
and goat, the latter being a very
unpleasant odour,
The value of musk is that be-
sides contributing a particularly
valuable odour, it is also able
to make other scents with which
it is mixed more permanent. It
is a fixative;
The perfume maker also gets
three other important ingredients
from animals— ambergris, civet
and castor. Ambergris has a
rather curious origin, being pro-
duced when sperm whales have
indigestion.
These . large sixty -foot whales
feed on giant squids, which are
so powerful that they can inflict
a considerable amount of damage
on a whale before they are over-
powered.
Most parts of the squid are
easily digestible, with the ex-
ception of the pair of horny jaws.
The whale is unable to digest
these jaws completely, so they
are coughed up as a half-digest-
ed mass, called ambergris or
"grey amber," after the rest of
the squid has been digested.
Large pieces of ambergris
worth considerable sums of
money are sometimes washed up
on the shore.
Ambergris itself has an earthy
smell, but it helps both to mel-
low and to fix other odours.
Castor is a product of the
scent glands of the bear, and is
therefore a similar product to
musk. It is, however produced
by both sexes.
Civet is likewise a produce of
scent glands, this time of the
civet cat. It smells quite horrible,
yet, in very small quantities, it
adds to the qualities of a good
perfume.
The latest news is that pure
musk has at last been synthesiz-
ed. This is good news for the
musk deer, because it means the
end of persecution for them as
soon as the process has been
developed on a commercial
scale.
"Some motorists never stop to
think," says a road safety pam-
phlet. Yes, and others never
think to stop.
HOODWINKS AND CUTAWAYS Hoods ore the rage in fall
and winter collections in Paris. Left, the hood is set high on
this wool coat, which is completely framed in matching "fat"
wool fringe. The coat's only closing is a how under the chin.
Right, a satin wrap falls straight from the shoulders and arches
in front to reveal a matching sequin -embroidered dress be-
e eath. Both designs by Michel Goma,
MERMAID IN THE SHADE — Resting ,on +he old mermaid tree in Weeki Wachee Springs is
pretty Lou Spikes. In the traditional mermaid fashion, as soon as her picture was snapped
she dove back into her deep, crystal clear underwater home.
TABLE TALKS
�neAncipeaz
Oven frying is an excellent way
to prepare chicken, particularly
when more than one is to be
cooked. Crumb coated, placed in
large shallow pan, they take very
little watching and you will serve
fried chicken as tender and even-
ly browned as anyone could wish.
OVEN -FRIED CHICKEN
2 broiling chickens
(234 pounds each)
2 eggs, slightly beaten
2 tablespoons water
3 cups dry bread crumbs
34 teaspoon salt
34 teaspoon pepper
a teaspoon celery salt
14 teaspoon sage
Y4 teaspoon thyme
Pinch dry mustard
1f; teaspoon ginger
Pinch cayenne
Pinch garlic salt (or powder)
14 cup melted butter
Cut chicken into serving pieces;
wipe with damp cloth,
Combine slightly beaten eggs
with water in shallow bowl.
Mix bread crumbs with salt,
pepper, celery salt, sage, thyme,
mustard, ginger, cayenne, garlic,
garlic salt in large deep bowl.
Dip pieces of chicken in diluted
egg, then roll in seasoned crumbs.
Let stand in cool place for Yz
hour.
Melt butter in large shallow
baking pan, place chicken in it.
Bake in 325 -degree oven for 1
hour. s a.
In some parts of the country
bacon grease or salt pork is ad-
ded to green beans while they
are cooking to give additional
flavor. They may be boiled, then
butter and seasoning added after
cooking. They may also be
creamed, In fact there are many,
many ways to fix this favorite
vegetable. Here is an unusual
way to prepare them.
STIRRED BEANS
3 cups (about 1 pound) fresh
green beans
2 tablespoons vegetable oil or
bacon fat
cup water
1 teaspoon salt
Snip off ends of beans and
slice them either diagonally or
lengthwise. Heat oil in a heavy
skillet; add beans and keep stir-
ring them as they cook for about
1 minute. Add the water and
salt and cover skillet. Cook 3 to
5 minutes ((beans will turn a
brighter green), Then, take off
cover and continue cooking 5 or
6 more minutes until beans are
tender. Stir occasionally to avoid
scorching. The water will evapo-
rate, leaving flavorful green
beans ready to eat, Serve prompt-
ly. w * :r
CORN ON COB,
PRESSURE -COOKED
8 ears freshly picked, sweet
golden corn
4 tablespoons water
Butter
Salt and pepper
Husk the corn, remove the silk,
wipe the ears with a damp cloth
and place on rack in pressure
cooker with 4 tablespoons water,.
After the pressure is up to 15
pounds, cook corn for 1 minute.
Serve at once, drenched in but-
ter and 'seasoned with salt and
pepper.
SPICE CUP CAKES
' ',I cup shortening
le cup sugar
i egg,
34 teaspoon vanilla
1 cup pastry flour
l.1,2 teaspoons baking powder
14 teaspoon salt
16z teaspoon cinnamon
X14 teaspoon nutmeg
34 teaspoon cloves
6 tablespoons milk
Cream shortening. Add sugar
gradually and continue creaming
until light anti fluffy. Add egg
and vanilla to the creamed mix-
ture and heat well.
Sift together flour, baking pow-
der, salt, cinnamon, nutmeg,
cloves, three times.
Add dry ingredients with milk
to creamed mixture, stirring af-
ter each addition until the bat-
ter is smooth.
Pour into 12 paper -lined muffin
tins. Bake 3n 375 -degree oven, 18-
20 minutes. Cool on cake rack.
Then cut cone from top of each
cake, fill with fluffy cream
cheese frosting. Replace cone,
dust with icing sugar and serve.
P r 4 -
CREAM CHEESE FROSTING
3 -ounce package cream cheese
1 tablespoon thin cream
(18 per cent)
1r/ cups icing sugar
1 teaspoon vanilla
Beat cream cheese with thin -
cream until smoothly blended.
Gradually add icing sugar and
vanilla, Beat until fluffy.
a w a
VANILLA CUP CAKES
This recipe will make 24 me-
dium-sized cup cakes. Frost half
of them and roll in coconut, make
cherry upside down cup cakes
with the rest.
2 cups pastry flour
2 teaspoons baking powder
r,` teaspoon salt
7a cup vegetable shortening
1 cup sugar
1 egg, unbeaten
%s cup milk
1 teaspoon vanilla.
Sift flour, baking powder and
salt together three times.
Cream shortening, ,add sugar
gradually, cream until light. .
Add egg and beat well. Add
flour, alternately with milk, in
small amounts, beating after each
addition. Add vanilla.
Pour one half of batter into 12
paper -lined muffin tins. Bake in
375 -degree oven 18-20 minutes.
Frost with fluffy frosting, sprin-
kle with coconut.
Place brown sugar, butter,
pineapple wedges and a big red
cherry in the bottom of 12 muf-
fin tins, place portions of re-
rrfaining batter on top and bake,
for cherry upside-down cakes.
p * r
CHERRY UPSIDE DOWN
CUP CAKES
a/ cup melted butter
34 cup brown sugar
10 -ounce can pineapple rings
12 large maraschino cherries
Vanilla cup cake batter
Blend butter and brown sugar.
Divide evenly between 12 muffin
cups.
Drain pineapple slices, cut into
wedges, arrange on top of .brown
sugar mixture, place red cherry
in centre.
Add vanilla cup cake batter.
Bake in 375 -degree oven 18-20
minutes, Let rest for 5 minutes,
loosen edges of cup cakes, turn
out and serve,
Great Painting
Stays In Britain
Britons high and low hotly pro-
tested the recent sale of Goya's
1812 portrait of the first Duke of
Wellington to American collector
Charles B. Wrightsman, The Ok-
lahoma -born oil millionaire took
the heat coolly, If Britain was so
anxious to. keep the famous por-
trait, he indicated, all she had to
do was pay back the $392,000 that
had been bid June 14 to get the
treasure.
After nearly two months of
frenzied fund-raising, Chancellor
of the Exchequer Selwyn Lloyd
said the other day that a $280,000
gift from Britain's Wolfson Foun-
dation, coupled with a $112,000
government ante, had saved
Goya's 25- by 20 -inch Wellington
from exile, "We are delighted
that the portrait will not be go-
ing to America," said a British
National Gallery spokesman.
Wrightsman, too, may have
breathed a sigh of relief. For
weeks London art circles had
speculated that hot bidding in
the June 14 auction drove the
price a trifle high, even for a
Goya, and maybe even for an
Oklahoma oilman.
DRIVE WITH CARE
A Restaurant
Built Just For ' Two
Nesting 60 feet from the ground
in the branches of a century -
old banyan tree in Honolulu is
the worlds most intimate res-
taurant, which is jammed every
night to its full capacity of two.
The restaurant is the lofty in-
spiration. of Donn Beach, propri-
etor of the famous Don the '
Beachcon'er's bar nearby. "The
tree house is an escape for those
in love. With love," says Beach.
At $38 an escape, couples are
let through a gate, up a stairway
disappearing into the t r e e,
through another gate and into
their leafy isolation, Beach locks
both gates behind him when he
leaves, and guests must call him
when they want to descend.
Lit by candles and furnished
with a low table holding the pre-
viously prepared food (squab,
roast bananas, champagne), a
record player and a sofa, the
tree house is favored by older
(and richer) couples. "Mos t
youngsters are out for a lark,
not a truly romantic experience,"
Beach explained recently. "I have
served at least a million people
but my greatest pleasure is serv-
ing two in the tree house. It's a
wonderful feeling to be able to
re-create true romance for peo-
ple."
ISSUE 35 — 1961
This •Teacher is
19 Peet Tall 1,
Schoolchildren of the future
are not likely to take anapple
to the teacher, They are more
likely to take a, can of oil ° as
a gift, For, in a few years' time,
the eduoation of youth is ex-
pected to be carried out by mon-
ster robots.
But they won't be anything
like Frankenstein's horrific mon-
ster, They will be gentle giants
such as "Bozo," the robot super-
man who is now being exhibited
by his Russian creator, Paul Ke-
zar, in Sao Paulo and other
cities of Brazil. Nineteen feet
tall and weighing a ton and a
half, B o z o, is commanded, via
radio wavelengths, to act exact-
ly like a living being.
Under the. direction of his de-
signer, he answers questions,
walks, moves his arms. He can
stop and start, emlbraee a per-
son, move mouth, eyes and head
— and all without any clanking
or jerky movements,
On his first test hike, Bozo
walked a total df fifty miles.
. He is six and three-quarter feet
across the shoulders and his head
alone has a height of four feet.
His "heart" consists of two elec-
tro -magnetic motors and two six -
.volt batteries.
Kozar took more than six
years to build his superman. In
the beginning Bozo was just a
jumble of parts and electrical
wires and appliances, packed in-
to an outsize trunk.
The job of putting him to-
gether continued in several dif-
ferent countries. Finally Kozar
completed his robot marvel in
Brazil, where he has been ex-
hibited for the benefit of the
Red Cross,
Kozar says that there are more
robots on the way.
Other countries are also realiz-
ing the value of robots for step-
ped up teaching.
They can replace many hu-
man professors and can teach
large groups of students, as Bo-
zo has done.
Eliminated Chore: With s
brick -paved yard crowding his
property lines one suburbanite
we know yawns at the mention
of lawns.
Back To :School
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