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Zurich Herald, 1951-11-22, Page 7JINDAY SC1100L LESSON 6y Rev R. B. Warren S.A, B.D. God Reveals Himself to Moses Exodus 3: 1-7, 10, 13-15. Memory Selection: And God said moreover unto Moses, Thus shalt thou say unto the children of Israel, The Lord God of your fathers, the God of Abraham, the God of Isaac, and the. God of Jacob, hath sent me unto you, Exodus 3:15. It required' eighty years of pre- paration before Moses • was pre- pared for his life's work of forty years. For the first short period of his life he was trained by his godly parents. Then until forty years of age he was brought up as• the son of the princess who had foundhis little boat on the Nile. He "was learned in all the wisdom of the Egyptians, and was nighty in words and deeds." Then he killed an Egyptian who was oppressing one of his people,,"for he supposed his brethren would have understood ho wthat Go dby his hand would. deliver them; but they understood not." Acts 7:25. When .his act be- came known, be fled to Midian. There, for forty years, he tended sheep. This . training cooled his rash nature and went a long way in preparin ghim for the great work ahead. There is a difference be- tween "being called," and "being sent." Moses was called or design- ated for the• task of delivering Israel. He may have been conscious of this call while still a small boy. But not until the episode -of to- day's lesson was he actually sent. Here at the burning bush is the first place in the Bible when the word "holy" is used. The ground was holy because it pertained to God in a special sense. Later in the law, it became clear that only • that which was clean could enter into this holy relation with God. The fact that God is holy inspires with awe and calls us to be 'clear so that we may be indwell by His Holy Spirit. The covenant made with Abra- ham', Isaac and Jacob stood. God had not forgotten. Now Moses was commissione dto lead his people from slavery into the good land promised unto the fathers. God never forgets. Time may, seem to move slowly, but He is faithful who has promised. How Folks Bid At Auction Sales An auctioneer trust know how, or at least soon learn—sometimes in -a split second -just what constitutes a bid. The voice and raised hand are only two signs to be on the look- out for. There are dozens more, and it takes a keen eye and ear to spot then!. Many people call out the amount of their bid; others say: "Here," or "Yup," or some other word. Then there are those who nod their heads—or, if near the front, just wink. And a wink is a mighty small .signal to catch. There is one bidder I know who usually gets a seat on the center aisle and as far back as possible, When he bids, his hand comes out with a quick jerk pointing to the floor. Another holds his hand to his cheek and taps his cheekbone with the index.finger. Each tap is a raise. When the crowd is pressing around close, a touch on my back or leg is good fo ra bid. The quiet bidding is done for a purpose. Those usin gthese signals are generally dealers and experts in their lines of business, They are aware of the fact that they are known to many in the audience. If they bid openly, some would get the impression—correct, no doubt— that the article offered was of special value, The bidding would then jump and the cagey one might pay more than he had intended, or, "t Mum, I Wonder Does HE Know How Many Days Till Christmas" worse yet tor him, not get it at all... One squawk I hear more than any other is from the private buyer who deplores the presence of deal-. ers. The usual lament is: "I'11 not. be' able to buy anything with all these dealers here. They gobble up everything." It's true the dealers buy a lot and I'm for them strong, I like to see several of them at every sale. With dealers present, I feel .that good prices will prevail. They know what they can afford to pay to re- sell at a profit. Some, because of better shop locations, can pay more than others. Some, knowing they can stake, an immediate turn- over, pay more and take a smaller profit. But nearly all of them bid on everything that goes up, pro- vided it 'will fit into their type of stock. This makes for sharp com- petition, and yet I have never heard a dealer complain over being out- bid, ach knows what he can af- ford to pay. If it goes beyond that amount, let it ride and wait for the next article. With many who buy for private use, it's different. They crab the dealer without just cause. If they applied a little business sense, they would use the dealer as a baro- meter, and start in bidding where he leaves off. Most dealers must have a mark-up of at least 50 per cent. If an article is bought fot a small amount above the price cohere a dealer quits, the buyer is still way below what he would have to pay in a shop and therefore is saving money. But somehow on- ly a few have learne dto figure it out that way.—From "Yankee Auctioneer," by George I1. Bean. Joan: "What kind of husband do you advise use to get?" Jattc: "You get a single man and leave the husbands alone." Purr -Feet Donor --Well, truthfully, "Hypo" the cat is unable to give needed blood but he cheerfully employs his ability as a model to assist the all-out appeal for the Blood Donor program. Hypo is mascot of the 406th General Hospital, Tokyo, one of the active military blood donor centers. Urgently needed at the present time to replenish the depleted reserves of whole blood and plasma for ' the Armed Services are 2,800,000 pints of blood. Great Buffalo Herds Now Roam Western Canadian Preserves If- it's buffalo one want -to see,. the highways from 'Edmonton east- ward and front Saskatchewan prov- ince westward lead to Elk Island National Park, Alberta; where the second largest herd of- buffalo on the continent is located.. The big shaggy. brown animals range the lake -studded, .prairies over a 75 -square -mile `-area. 'They live contentedly and increase:itt a game. preserve they share with deer, elk, and moose and many. smaller ani- mals as in the days before the white man came to settle on the western prairies. Before the settlement of the \Vest, in both the United States and Canada; buffalo are reported to have ranged the land by count- less thousands. Hunters and early settlers destroyed the mighty ani- mals, and their thundering masses are seen no more. Two Largest Herds Now the buffalo is a .specimen seen in zoological gardens and a few scattered herds on private and public ranges through the Ca- nadian and United States West. The two largest herds are in Ca- nada, one at Elk Island National Park, which is easily reached by road, and the other much larger herd at Wood Buffalo .National Park, iust south of the Arctic Circle in Canada's northland. Elk island National Park is 23 miles east of the city of Edmonton on highway 16. Edmonton is con- nected by main highways with the main highways in the state of Mon- tana via Calgary. Coining from the east through Canada the park is 432 miles west of Saskatoon via North Battleford, on good high- , ways Chief Attraction in Park The buffalo are the chief attrac- tion in the park, There are more than 1,000 on the open range. They owe their existence to a small herd bought by the Canadian Gov- ernment in 1907 from a Montana rancher. During the next five years over 700 buffalo were moved to Canadian game preserves. Four -young buffalo calves kept by an .Indian on the Flathead Re- servation in Montana formed the nucleus of the present herd. That was in 1873, as far as the records show. The four calves grew to 13 in number and in 1884, 10 of them were purchased by two Montana ranchers who saw possibilities for investment in the near -extinct big animals. They bought a few more small herds, and when one of the ran- chers passed on, the herd was split in two, 'with about 300 animals in each herd, The heirs of rancher Allard sold his herd in mall lots, while rancher Pablo kept his herd intact. When it became too big Pablo offered the buffalo for sale. That was when Canada bought the herd of just over 700 buffalo. Huge Area Set Aside l fret the buffalo were shipped to Elk Island National Park and to Buffalo National Park at Wain- wright, Alberta. There they grew tomany thousands in numbers, too many .for the 200 -square -mile area. A herd of wood buffalo was lo- cated in the Northwest Territories, and 'Canada set aside 17,000 square miles of country 300 miles north of Edmonton for the buffalo. There the surplus thousands of buffalo have been shipped, and today over 10,000 buffalo roam at large. Only sightseers who conte by air can see these vast herds. During World War 11 the pre- serve. at Wainwright was needed for an artillery range, and the re- maining buffalo were shipped to Elk Island' National Park. Hemlock Logs Make Silk -like Thread Every decade. has seen wood used throughout America for more different things and by new and more intricate .processes. During the rush of lumber to the front, I went through one of the timber -fabricating plants in Port. land, That day it shipped out twelve carloads of beams, joists, and rafters, cut to exact dimensions, shaped, bored and slotted to fit together with bolts and rirlg con- nectors. The steel connectors, or collars, were pressed into the faces of the beams or planks at every joint, around the belts, and gave the structure about three times the strength of old-fashioned joinery. At the glue house of this big plant, curved trusses were being shaped and laminated front one and two-inch boards, and shipped out by the carload. One huge press was rolling out a continuous beam, 24 inches by 18. It was also built of two-inch boards glued together and it was stronger than any solid timber that earlier generations of lumbermen cut from the heart of • a giant fir. This monster stick rolled out from the press like a hemp cable at a ropewalk, and the cutoff saw snipped off any length desired like the scissors of a rib- bon clerk at her counter. A few days later I saw the miracle of converting a hemlock log into silk thread. I stood beside a vat of western hemlock pulp, which had been alkalized to the stage of viscose. It had about the consistency and the allure of axle grease. Pressure was forcing this stuff through minute apertures into a vat of fixing liquor. The tiny filaments of spiderweb were caught up by little whirling spindles and there was spun, before my eyes, the most lustrous, shimmering silk I had ever seen. It was rayon yarn, now second only to cotton among out textiles. --From "For- ests and 11Ten," by William 1t Greeley. ' h TA LE .f Date Anctrews. I haven't the exact statistics handy, but from my own experi- ence I'd say that Greek people— 'and those of Grecian descent—are just about the biggest users of egg plant there are anywhere. But we needn't go into that any deeper, What I'm trying to say is that egg -plant, cooked in the fol- lowing style, is the basis for a really fine and satisfying dish. The recipe I'm using has a note on it that "it serves ten," so possibly you'll want to cut down on the quantities given a trifle. So here it is. The Greeks, of course, have a word for it, They call it— MOUSAKA 1 pound ground beef 2 cups minced onion / cup water cup catsup 1 tablespoon chopped parsley 1 teaspoon salt 1/e teaspoon pepper 1 cup fine breadcrumbs 2 egg whites, slightly beaten yt cup margarine or butter / cup flour 3 cups milk / teaspoori salt lie teaspoon nutmeg 2 egg yolks 1 large eggplant (about 2 lbs.) TA cup shortening TA cup shredded cheese Brown beef in skillet and add onion, water, catsup, parsley, salt and pepper and simmer 10 minutes. Combine breadcrumbs with egg whites and add half the meat mix- ture. Make a white sauce with butter, flour, milk, salt and nut- meg. Add a little of the white sauce to the egg yolks. Mix well and mix wtih remaining white sauce. Cook until thick. Pare eggplant and cut in half-inch slices and brown in the shortening. Place half the slices in bottom of large, buttered baking dish. Spread half the neat mixture over eggplant. Add 1 cup white sauce. Repeat layers. Mix cheese with remaining breadcrumbs- egg white mixture. Sprinkle over top of dish Bake 30 minutes at 350° F. * Company and chicken seem to go together like—well—like ham and eggs; and some time you're having some very "special" company per- haps you'd like to give the chicken a strictly "special" treatment. This was is a little more bother, but it's distinctly worth the extra trouble. In•fact French chefs—who are supposed to know their busi- ness—claim that one of the very finest of all dishes is— CHICKEN SAUTE CHASSEURS 1 2 -2/ -pound frying chicken 3 tablespoons butter or margar- ,ine cup flour teaspoons salt teaspoon pepper teaspoon thyme green onions, chopped pound mushrooms, cut In quarters 2 tablespoons lepton juice 1 teaspoon sugar 1 teaspoon salt aF, cup apple juice 2 medium tomatoes, diced (or 2 whole canned tomatoes drain- ed and diced) 2 tablespoons chopped parsley and chives Heat butter in heavy skillet; !nix flour, salt, pepper, and thyme in apper bag and shake pieces of chicken in the mixture. Brown on all sides in the hot butter. Add onions and mushrooms. Cover and simmer 3 minutes. Mix lemon juice, sugar, salt, and apple juice and pour over chicken. Cover and simmer 5 minutes. Add to- matoes. Cook slowly over low heat about one hour or until chicken is 1/4 2 / 4 fork tender. Sprinkle with parsley and chives. If (an older chicken is used, cook slowly for 2 hours). * * * Now, to get back from Europe onto Canadian soil, here is a cake recipe and one for a pudding, that are both worth while. They don't have any fancy or foreign names, but—well, they get there' just the same! WALNUT BUTTERMILK LOAF Mix and sift twice, then sift into a bowl, 21/2 c, once -sifted pastry flour (or 2/ c. once -sifted bard - wheat flour), 2 tsps. baking pow- der, / tsp, baking soda, 1/ tsp. salt, Ye tsp. ground mace. Mix in 2/3 c. lightly -packed brown sugar, 1/2 c. rolled oats and 1 c. broken walnuts. Combine 1 well -beaten egg, 1 c. buttermilk, 2 tsps. grated orange rind, 1 tsp. vanilla and 5 tbs. shortening, melted. Make a well in dr yingredients and add liquids; mix lightly. Turn into a loaf pan (4/" x 8/") which has been greased and lined with greas- ed paper. Bake in a rather slow oven, 325°' about one hour. Serve cold, thinly sliced and lightly but- tered. * '1 ,: DATE ORANGE PUDDING Combine in a greased casserole (6 cup size) % c, corn syrup, 1 tbs. grated lemon rind and % c, orange juice. Mix and sift once, then sift into a bowl, 1 c. once - sifted pastry flour (or 11/3 c. once - sifted hard -wheat flour), 2/ tsps. baking powder, / tsp. salt and TA c. fine granulated sugar. Mix in y c. corn flakes, slightly crushed and / c. cut-up pitted dates. Com- bine one well -beaten egg, / c. milk, / tsp, vanilla and 3 tbs. shortening, melted. Make a well in dry ingredients and add liquids; mix lightly, Turn into prepared dish. Bake in moderately hot oven 375°, about 40 minutes. Turn out and serve warm with cream, Yield: 6 servings. Uniformly Pretty --Looking smart in her new winter uniform, this Korean woman policeman dir- ects traffic in Seoul, Many wom- en like her have taken over cops' chores because the mer are either fighting or busy on essen tial recc'nstructit.n work. xplosive Head—David Swanson, 18, holds a dummy deet with three sticks of dynamite strapped to it which he and a pal found in the woods where some practical joker apparently wanted to open the deer -hunting season with a bang. Police say the dyn- amite would not have been set off by a hunter's gun because there were no caps on the explosives. They did say however that a -fiance spak might have set the booby trap off with o good chant^ of starting a forest fire.