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JI-mmy-The Terr'ler Who Adopted Us Jimmy was a rough-haire'd Khilsh terrier. He hid za snowý- w.Vhile coat wh,,içh, when bru.shed and washed, wais aImnostdazn- ly white, large and wve!I-proýpr- tioned brown aind hizzck spots, a short, stubby brown-tipped tzl 4atusualIly, like his aspiriîng ~ ~fitpointed jerkily upwards H1e entered Miy life on a, Co-rn- Lhcliff eighteen years ao -, 1 had 'just beeri give a fort-. aight's respite from work ïc was doing for the Services, and had taken thé opportunity of spending ten days in a farmahouse on the North Cornish cliffs. It was my one wartirne holiday anid during the afternoons my wife and 1 made the,rnost of it, sorne- Urnes picnicking on the beaýCf end at other times takingr long tramnps over the cliffs- On one ofÊ these we walked -Ita Bosca,ýst1e, about six or seven miles f romn the farrnhouse where we were stay- îng. Anid there w'e encounteredi thie wait who for the next four- teen years was to domiriate Our ives. In a backwater of imnmea- bura5le quiet --- the quiet of long rollers and surge and heather eliffs - the dog in our lives found Us. We were eating sandwiches at the time on a small promon- tory overiooking the west side of thie harbour and 1, had thrown a tew crumibs to some guils who were obvîously old habitués of the place . .. Suddenly 1 became aware that my wife and 1 were no longer imlone. Sitting very silent and in- «enat by our side was a white *ýkaggy terrier with brown cap aadi ears and a stump of a aul, gazing at my sandwiches with a Mûlok#of infinite reproach and tqngin!g, he was obviously griev- d that ,such largesse should b. eistributed iamnong undeserving Stulis. Thoughi food în those days was flot plentiful and 1 was hun- gry, I was unLje ta resist the look in those large browa eyes, s'i3 Y last two sandwiches, bDit L.- it, were. hainded over ta thie o'itsyexýpert mcd, as it turn- erl out, profession-aý beggar. W7hat wais 50reark \veas that though, as we subsýequently came 4e realize, he niust have been half-starving, he made flot the 51ightEst attempt ta snatch the proffered food and taok it 5a gently tRiaL it seemed to leave isne'g haind by an imperceptible procest oi sudtion.,. It ws only after we had sat tIow Wei De You Know THE MID-EAST? [VER HAPPMN TO i Oue -rH Pg-LICA1F O#'EZA1rioo (ge>MOVING A FCIL OtoM Fzom 1-49 Jg) thiere for aân hour that vweralz ('d vitlh a ýShock th nie had no J o ýrfnd that hebengdt trne if the pic'nicking parties wohad been shar,Éing thie proml- ontor1y with Us. And when, naw ;Irý1, W' iro, e t leave, the dog rose a-nd follo)wed us. Or ta be precise, hie preceded us, for from the start of aur aIssoc)iation RIe tookc the initiative. He did so lnaa mianner that made it perfectly clear that there was now a bond betwe.en us, and 'that Rie regarded us as his property. Whenever we paused Re paused, and wvhen w sat dowin - wihich wve delîberat- I ely did ta see what would hap- pen - Riesa down too, and re- garded us with a look of deep ini- te'rest and affection . . . My ife made him a c!Llar (of string, Wth this round his neck, aý symbal of his changed status, ho accarn- Spanied us ta the station. When h. saw tRie train and realized he was ta go with us he went mad wîth joy . . . Even Waterloo, with ifs ta hlm bewildering turînoil and clatter, did not daunt that staunch littie heart. -- From "Jimmhy, the Dog in my Life," by Arthur Bryant. Why Not Let's Try Looking At People A few vears ago, wve were waiting for a train in tRie Chi- cago railroad station during the evening comimuter rush haur. For crountry folks,-, if was a startling Iand disturbing experience. Not the crowds, but tRie expressions a n thie faces of thie multitude manving through the station tic catch thie local trains--and onai-. -mOste velrY face a look that can only be described as "glassy- eyed." There was no interest i tRie Passing scenie, or the fellow humrans in thie station. Other people seemred ta be no more than obstacles te be avoided, like the pillars or thie Station seats It makes one wonder if tRis isn't symptamatjc o! a&gro-wing tendency in modern life -- the failuire ta look upon) others ;as aur fellow mnen, people with de- sires and with problemas just ars we have, people who would bq interesting, if we took the time ta know themn. Nor la this attitude ,onlfîned ta blg cîties. Even in smaller pla ces -althougha they do offer greate-r opporturnities ta know folks beL- ter--we Spend mue,, of our time in a car, watching others pass at 70 ifles an hour; in front o! a TV set, watching artificial char- actera in make-believe situations that have little ta '<l with real1 Hlow a! ton la tRie persan w -ho waits an iuslnthRe store'no more tRan an1 automated servitor? Or tRie custo-mer, just another dol- lar? How often are other people just anonymous "they"? This attitude is reflected, toc often, in "croup planning," "graup dyna- maica," lu thie Nhole idea o! tRie "Imasses. We should nover f argot that tRer. is no auchl thing as tRie "Imasses." TRer. are a multitude o! human boinga, cach different, each intorosting, each worthy o! knowing botter. Porhaps a worthy New Year's resolution would ho La try, dur- ing tRie coming yoar, ta rais. aur eyes from tRie station gaLe, the highway, thie television sot and look at tRie people araunld us. - Monte Vista (Colo.) Journal Q. t Is really improper to WrIte o0cial letters i pencil? A. If you really MUST, you crtainly should apologize and exPlain your reason for not being abeta write Lu .ink. sy IIok.c 6 v'~~~s4' ~/I ~1j i-if Id $glits reserv~d.' 1>0 - Comedion Franik Fbntuine teams up ýurine Pfc Bobby Fontaine, 20, tce entertain ýuntanomo Bay Ncivcal Base. Bobby Nos sta- e during the Cuba! crisis WÀBelEmÂK S a-ne 3ew~ At cùnnertime the family ikes hearty sLows and steamlàng soupa, intriguing casseroles, juicy roasts an4 baked potatoos. And you, the mother, surely fý_ee yau'd 1'ik e exporJmenting with new ideas, presenting your ex-, pectant diners with a surprise once ina while. 1SOudR a surprise mnight be cur- ry. TRis East Indian dish la me- lated ta aur sLow, ta chop suey, ta the Japanese sukiyaki, in tRiaL IL coýmbines many differont ini- gredients, vegetables wlth. meat, a distinictive sauce, and an ac- companying atarch. The novelty o! curry 15i iLs:t addition o! fruit ta the meat o>r fiRi, and tRie curry spicos in tRie sauce. Like iLs Chlines. and Ja- Panes. coluntepa tItCalîs for rice as a side diaRi. TRer. are go many rec.ipos f-o r curry that I suggest you ,colleet aud~ study a numbor o! thepi, thon evolve yaur own version, TRi, dish begins witR a base o! meat, fowil or f ish, oltRior fresh or lefL aver. For a famrily o!, four you will want about 2 cupa of 1neat. If it's ,fresh, you'Il c'ut IL up in bite -sized pioces, an d sauté IL lightly la butter or drip- pings-about 3 tablesp-oolis-ta- gether w It R a couple o! amal onions peeled and (chopped, a smiall clave af garlic, 5 or 6G amali staîka o! celery diced, a medium- eized apple whieh Ras been par- el, cored and sliced. Cook these tagether iii tRie mneat- la just tender, and add 2 tablespoons raisins, 1 1/z cups chickon or bho e f consommié or stock, 1. tablespoon Worcester- shire sauce, 1 teaspoon sait, '/à teaspoan pepper. Now cornes tRie curry powdor we buy n in aal tins or bottles, 9,alay blen-ded. You may, if you wish, blond your own fraxn a, seloction af spices -niany o! them familiar ta you- already on your kitchen s-hoîf: alspice and anise, cinnaman and cara- way, celery s eeod and claves, garlie aud ginger, and so on, up te a toalio! 50. But you may vuaL bave zedoary root, juiper bernies and fenugreok I TRie Indian housewi-fe grindi hror w curry powder, h-lending varlous combinationis for differ- ont dishes. Theo homon cook, by experimenting, cani enhance tRie flavour o! tRie commercial curry powýde-r by adding a ti-nyexr bt co! flavotir such. as a pinch af diii for flahl, arn extra bit o! inustard for beef, more pappy sooda for an ail vegetahie ecuriry In ay case, you'!J use about aneo tablespoon curry powder mixed ïnto 'ki cup water before ad3ding IL't to epot. Thie ix- ture is thickenec wJ an egg and 2 teaspoona constarch beat- en into '/4cup ligRit cream. Thon it's served eith lots o! hot rice. Garishes trnay include shredded cacanut, choipped peanuts, sliv- ered green peppors, chop-pod iard-bociled egg, chopped mua- tard pickle, aoaked raisins and o! course a9.chutney. You can buy eýxcellent chut- noya, 'but 1i-made My 0ownfo acurry dinner recentiy, twa dl!-J ferent kin-da writes Ednie Vant Do r e lathe Christiare ScÏiienc Monitor. On. was a fresh chut- ney, almost like a salad. Chop togother in a waoden salad bowl enough onion and green pepper ta m-ake 1,1 cup each, 1 cup chap- Peu' tomato, and ',/ cup sweet red or green pepper. Mix them wrth Yk cup fresh lemon juice. -TRis is. deliciaus. For thie cooked chiutney I used protty mnuch what I had an hand, chopping up a grapefruit rmmd (after bailing it in three- waters ta remove biterness), a h a. 1 canitaloupo peeled, 3 apples par- ed, a whole lime (minus seeds), And 3 dried figs. T hese were eokdup in a syrup made froni M cups brown sugar, 2 cups vine- gar, j% cups wator, 'k4 cup lime juice, î tablespoon grated orange rind <dricd, from a jar), and a sprig o! !resh dill, chopped. With the chutney, as witR tRie curry dish itsoîf, you can use any amnount o! imagination and tRie ingredients you h a v eonOf hand. After all, tRia is how re- cipes are invented! Curry powder cari ho useci ta flavour og-gs, broiled tornataca, cream. sauces, soupa, mayonnaise, salad dressings, sandwich apread ' cheese dîps, rice, haked beans, or butter for canapés. "Anyone w h o likes Spanish cooking will like tRis," writes Ida M. Egginson, of Rer Spanish meat loaf. More it is. SPANISH rWEAT LOA 2 pounds ground bee! 2 pounds ground park Spound ground sanoked haun .1 cup dry bread crumnbs Z2eggs 2 tablespoons miinced onion 'ký clave garie, minced 1 tablespoon Chili powder /cupmilRk 1/4 cup tomtato eatchup Mix ailingredients well and p a c k in groased baking 'pan. Bake 50-60 minutes at 400 doe- grec's F. Karsh Does His Own Portrait There are many answers ta thet question: What mnakes Yousuf Karsh a great portraint photo- grapher? Me has many of themn too, as he reflects throug«h his recently-published autobiography "In Searcih of Greatness". But there is one senitence that seems ta joit'the reader ta tRie point of satisfaction and that is: "My per- sona] interest iu ordînary people is unlimited, but I arn fascinated by the challenge of portrayinig truc greatness adequately with my camýera." TRie Karsh quest in rnaking a photograph is for a quality that, he kiiaws exists in tRie personal- ity before hirn. IL iAs a quesi for what ie cails tRie "inward pow- er," and Rie is most anxious ta capture,,that, or at least ta inter~- pret' it ta his own satis taction rather than ta, "croate the facsi- mile of an intoresting figure with no depth o! soul." IL is most fortunate indeed for those who wôuld follow Karsh or' ta appreciate Ris work ta have him say tRiaL "the xnost important skill for a photographor ta de- velop, be he amateur or profos- sioxial, i s tRiaL o! belng able ta_ sec his subject through his oyes before he sees it throuigh his camera. It is tRis that impressod itself forcibly on me early dur- ing mny ca.reer." Mr. Karsh's attitude for find- ing the "mIomnent of truth," iýs well illustrated by his photograph of Albert Schweitzer. "Schweit- zer's powers of concentration were tremendous," says Mr. Karsh. "Between pictures he wauld go back ta lhis desk, and start writing as if hie had nover beon intorrupted. When I would say, 'I'm~ ready,' he would Iay down his Pen and corne and be photographed. "But the picture I was seeking did not camne ensily. I could not seem ta geLtRihe relaxation in hie attitude that 1 wanted. His hands were well shaped and supple, yet pawerful, the banda of a mnusi- clan or a doctar. I tried ta portray hlm with Ris band resting on books - no, that was noL right. We must try again. "W. cantinued. Thon Schweit- zer closed his eyes a little wear- ily, put bus fingers over hi. mnouth, resting on~ his elhow, and aaid, 'Please let me know when you are ready,' In a, moment, he was cormpletely absarbed lu hi. own thoughts. I did not answer hlm, but clicked thie shuttor. Thia la the picture wRicR has been je widely published, and which was included in Portraits o! Great- ness." Mr, K.arsh's problomn with Churchill was that the great Prime Ministor did not know he wvas ta be' photographod and he at first was grumpy and grudgingly allowed bis photograph to be takon which at the tîme waa one o! the best ways ta photograph "tRie great man." Thon by deft use o! his own persanality, Mr. Karsh accomn- plishod almiost the impassible and got Lhe cigar away from Chureh- lii aud photographod hlm quickly jhofore Churchill could graw-l and this is the photagraph known throughout the world. The compliment tRit Churchill paid ta Mr. Karsh at the end o! the sitting was: '4You ean even maRc. a roaring lion stand stii. to be photagraphed," Mr. Karsh Ras photographed thie great people o! aur ime and thecocmmonn cd tRie !leadiný tainis o! industr: ed Natln figi ers, natural sch ers, composers men, nd presi even longer an, Hie admits tiu by the publeic end that. surrn son. But he dIo logend surroun ity in totoi. Hes a mood in hs maie. possible .nterpretationt and il is proD Reeps tRie lege Rie worlçs. Hie says: "OC( end is bigger tI self, but I ry t plete hùmnan b MIr. K.arsh is proach. Even th Reie s more interested lu tRie rosult than in thie technique me- quired ta achievé iL. Ho nover be.camo a tochnkiian by cihoice, Ris dream lias long been t cam.. era which would be completely- ûoncealed. There are two factors that 1fr. Karsh feels strongly about. Ont ip: "If comnparisons muast h nmade, between photogreph,,' and paint.- ing, total impact la a factor that should be consîdered. On. photo- graph tRiaL is artîstically success- fuI can reach thie whole globe - rapidly, .thoroughily, and at th* moment when its subjecL la tapi- Cal and iLs impact can b. thigl greatest." And thie second: "Perbapa tRi., fact that photography mnust stsUR atruggle for recognition as an. art form la riot whaolly unfortunate, for it provides tRie incentjive te further progressanad continued experimentation. TRie latter lu vitally important,". WHO GETS THE DE.UMSTICK? A turkev recen4iiy .o,.are ti NO FOOLING - Con Bib Newhart and Vi Qujinn cinnounce their er ment in Hollywood. Ivatore Di Donna geLs somne sea s4heilf n unusuol Iamp shaodes fromý thern. goum