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Ca pe nl a = wl 3 ~ - ra - TSR A wi Ng Stronger Engine For "Flying Bicycle" A regular airplane fusilage 1s be. "Ing used in the reconstruction of Canada's first -ornithopter--but the same "flashing bird" type of wings will be used for the second time, Inventor James E. Caldwell and aeronautical engineer W. H.'Fran- cis of Medicine Hat, Alta, have taken apart their first model, an engine-powered bicycle with wings fore and aft which flapped up and down in birdlike rhythm. In tests Jast=mionth the contraption, with one-man aboard, cleared the ground by about five feet, The light plane fusilage is being use 80 a seven horsepower gaso- Hine engine can _be substituted for the previous two horepower unit. They quoted Kaman engineers as saying its application to the field of rotary wing aircraft would result in a "marked increase" in the load-carrying and other per- formance of helicopters because the new 125 horse power gas tur- bine "Weighs only half as much as a comparable 500-pound aircraft Jlsten engine" and will burn either erosene or high-test gasoline. The turbine-powered Kaman K., 225 helicopter used in the tests was flown by William R. Murray, of Wilton, Conn.,, Kaman test pilot and a former Navy airman, the navy said, It explained that the Boeing YT $0 engine in' the helicopter--un- like the turbo-jet power plants now . widely used in combat aircraft and even on the rotor tips of a few experimental helicopters employs the power it develops to turn a shaft which, in turn, drives the helicop- fer rotor, "In this respect, it is quit simi- Jar to the turbopropeller power plants that have been developed and are in use on a few airplanes," one navy official said. "The Boe. Ing engine does not get its propul- sive force through a jet exhaust gases in the conventional jet-plane manner with which the general public has become familiar. It simply uses these burning gas- es to drive apturbine connected to ° a: shaft which, in this particular ease, turns a helicopter rotor in- stead of an airplane propeller." Picture Thisl -- Carrying enough equipment to satisfy the most rabid shutter-bug, Michael Rou- gler of Life Magazine "covers" the Korean truce talks at Pan- munjom, Korea. Naturally, it's Just a gag, but it must have been pretty good because it even drew a laugh from the stoic Reds Pigs Go To Market Sooner This Way You can save 4 to 6 weeks of feeding labor if you continue anti- biotics in pig rations until market- ing. That's what happened in a University of Minnesota test which checked the value of feeding an- tibiotics from 125 pounds to market weight. Previous work had indicat ed that perhaps aureomycin, ter. ramycin or penicillin had their chief influence in the early stages. Shorter feeding period was the chief advantage of longer antibiotic feeding. Pigs fed vitamin B-12 and an antibiotic throughout the ex- perimental period from 33 to 200 pounds required 4 to 6 weeks less time than those on a good control ration without these substances. Those fed both growth stimulants to 125 pounds then only the B-12 supplement required 3 to 4 weeks less time to hit the market. Pigs fed B-12 but no antibiotic reached 200 pounds 18 days ahead of -con- trols. Pigs supplemented with antibio- tics consumed the most feed daily but also made most rapid gains, ° Those receiving aureomycin and B- 12 throughout the experiment reach- ed 200-pound weight in a little over five months. Controls took more than six months. Since there was no saving in feed, antibiotics boosted cost of grain slightly. But with the very small amount needed extra cost is much less than the albor in a longer feeding period, Trilby at Work. In South Bend, Ind, Tribune Reporter Harry Schaude apologized to his ¢ity edi- ~tor for his scanty coverage of a Shrine dinner: he had volunteered as a subject for hypnotis, -slept soundly through most of the affair. "Dirt Cheap" Heating While housewives eomplain of rising fuel costs, a small group of scientists are sifting snugly in a Berkshire 'Taboratory which A heat- ed--with earth! Headed by a woman physicist, Miss M. V. Griffith, of the Electri- cal Research Association, they have just finished installing a new and revolutionary method of central heating, the "Heat Pump," which draws its; heating power from the earth, fais +3 The apparatus, has taken three years to perfect, and can provide constant warmth at any neededy temperature at one-third of the cost of electricity. Actually drawing heat from the ground, the process might best be described as "refrigeration in re- verse." The unit consists of a 3,- 000-gallon water-tank sunk six feet under ground with water pipgd off Into an "evaporating tank" con- taining a working fluid--identical to that used inthe family "fridge." Under pressure the chemical reaches boiling point, converting the water into steam, which-is piped off in the normal way through- radiators. From the average houscholder's point of view, Earth-Heating is a perfectly sound and economical method of warming atiome. Instead of the large tank, a grid of water- pipes attached to the mains could be sunk in the garden, with the power unit--a seven-kilowatt--con- denser--housed in a small ghed. For country-dwellers not on the electric mains the unit could be driven by a small oil-engine. At the present time the installa- tion is expensive, costing as much as a normal boiler unit running on coal, but the researchers are con- vinced that they can cut costs until the free source of power is a practi- cal commercial proposition. : "Hairpin" curves In polished, ~ tubular. brass give sleek, fluid "lamp, flexible, It sw Institute of America, are lanterns from the wood block and ffs : shade turns on a swivel. --_-- \ [PL BY EDNA MILES + vide something for ing, for: prov per * Whatever the new lamp, its key- are p. lines f modern furni many of the\ 1052 designs have thin, shape of \metal supports used on chairs, tables and cabinets, Since fronstone china is enjoy- ing a heyday, there are lamps in this off-white, gleaming glaze, But these lamps are made along basic, simple lines to fit in with either somtemporary or traditional set- tings, ranch house and provincial decors, has produced pine and maple bases that are paired with chintz .or plaid shades, Other lamps in this group are those with burlap-cov. ered shades and bases, or shades in straw and nubby fabrics. Es- pecially planned for ranch homes, according to the Lamp and Shade « ~-- Applied to industry and large housing estates, there is a twofold drawback: the large capital outlay for a. unit of suitable size coupled with the need for a large volume of water such as a lake or river. Yet even here. the researchers are con- vinced that in time they will be able to produce a unit capable of doing both these jobs. N/ % i : nS 18 . TINA 2 Ar) «.We all know the value of plenty of vegetables in the diet. Most of us, alas], also know how difficult it it to get our families to eat enough of them in winter weather, when we are limited to storage or canned vegetables or, if we're lucky, a few that have been frozen. But by preparing those that we have in different ways--adding un- usual seasonings and so forth--such difficulties can be pretty much over- eome. So. here follow a few recipes which should be a help. The first eombines parsnips with canned to- matoes to make a really tempting dish. } PARSNIP-TOMATO "SCALLOP 1 tablespoon butter 1 small onion 2 cups canned tomatoes 34 teaspoon salt ~ Dash of pepper Dash of cayenne 2 whole cloves 1 teaspoon sugar 3 cups diced, cooked parsnips ¥4 cup crumbs 1 tablespoon butter METHOD: Melt 1 tablespoon butter and add the chopped onion and fry until the onion is golden brown. Add the canned tomatoes, salt, pepper, cayenne, whole cloves and sugar, Simmer the mixture for 15 minutes, then remove the whole - cloves. Place a layer of cooked parsnips in the bottom of a greased casser- ole and cover with some of the to- mato mixture, Contifiue in layers like this until all of both is used, finishing with a layer of parsnips. Cover with the crumbs and dot with' the remaining tablespoon of butter. Bake in a moderately hot oven (400 deg. F.) for about 15 to 20 minutes. { TABLE TALS dane Andrews -Using cornflakes instead of the customary bread or cracker crumbs, seems to make a vast difference in these, SCALLOPED TOMATOES 114 cups coraflakes - 2 tablespoons melted butter 1 small onion + 2 cups canned tomatoes 1 teaspoon salt Dash of pepper 1 teaspoon sugar METHOD: Place a layer of the cornflakes in the bottom of a greas- ed baking dish. Sprinkle with half the melted butter. Drain the tomatoes before mea- suring, then add the chopped on- ion, salt, pepper, and sugar to the measured pulp, Turn this into the _baking dish on top of the layer of cornflakes, Cover with the remain- ing cornflakes and sprinkle these with the remainder of the melted butter. . Bake in a fairly hot oven (400 deg. F.) for about 20 minutes, un- til the tomatoes are thoroughly heated and the top is richly browned. If the family shows signs of be- ing tired of canned corn served up in the regular way, try then out on these. CORN "OYSTERS" 2 cups cream-style corn 2 eggs, separated 4 tablespoons flour 2 tablespoons butter Salt and pepper Onion, juice METHOD: Place corn in mix- ing bowl. Separate the eggs -and beat the yolks. with the flour, butter, salt and pep- per, and onion juice to taste to the corn. Mix well, then fold in the "Award Of Merit"--Bruce M. Wallace, (right), a Simcoe, Ont., apple grower receives an engraved sterling silver fray as an "Award of Merit" from Agricultural Minister T. L. Kennedy of Ontario in recognition of his services to the Ontario Fruit & Vegetable Growers' Association, Mr, Wallace is retiring chairman | of the Association's @pple section, a member of the executive of t the Canadian Horticu ural Council, and secretary of the Norfolk . Frult Growers' Association. Winner of the second award, present. ed at the Association's annual meeting in Toronto, was G. F. Perkin, Commissioner of Marketing in the Ontario Department of Agriculture and chairman of the Ontario Food Terminal Board. Add these, along ' MODERN lamps, as reflected by the new designs for 1982, pro- everyone, There ate ps for homes where space is lim ce nearly every home has that problem these days, There are Jambs with casual styl. cial and colonial interiors and lamps in simple good taste that are not pegged to any - note is simplicity. Because they nned to balance the clean hairpin Xurves that carry on the: Casual styling, the end result of : Pp from California that combine such [flexibility is foremost, there are|lamps by means of extension rustic materials as weathered [floor and table lamps equipped) shafts. ar Simplicity Is Keynote in 1952 Lamp Designs ; Blending perfectly with (ther traditional or contemporary -in- terlors, this Ironstonp lamp is fashioned in a simple "Platter" de- . sign. The shade matches the off-white calor of the base. brass, rusty iron and Salem ma- | with two swivels and shades that . le. s turn. in complete circles, Other For homes where the need for | types convert from table to floor They Want Judges They Can Scare A very interesting and novel point of view about the administration of justice in a Country was recently expressed by Syd Hare who is secretary of the striking Toronto street railway union, He was opposing the principle of arbitration and is quoted as saying that, while provision for arbitration is contained in the law in many U.N. stated, the arbitrating boards are headed by a-judge who is elected by - the people, Mr. Hare added: "In most cases the decisions are favorable to labor." George Wilson, president of the union, on the same theme added . this: "Workers haven't the same privilege of voting for judges here (in Canada). We have to take a judge who is suitable to the Canadian Manufacturers' Association and it is not right." i There we have the interesting theory that judges should be threat- ened with defeat at their next elegtion in order to assure decisions somebody regards as favorable to himself. With this idéa, of course, goes the corollary that in car smash and murder cases, burglaries and arbitrations of every kind, the victory should go to the side which can bring the greatest pressure to bear on the judge, the court, or the board; to the side which can scare and threaten to hurt judges and the arbiters. most, Under this theory, out of the window goes the whole concept: of a body of law to be obeyed and to be administered; out also goes the, concept that there are men of decency and judgment earnestly and sincerely trying to settle differences beween their fellow men in: fair- ness, : : Law of the! Jungle Why don't. Messrs. Hare and Wilson pursue their idea and suggest the complete abolition of the judiciary and the courts and leave people to settle their disputes 'by: slugging: it out or shooting it out--the law of the jungle? With increasing frequency one hears labor leaders, who have 'failed to get all they hoped for out of conciliation or arbitration board awards, lashing: out in extreme language about "injustice." Ford Brand, a Toronto_ controller and labor union leader, recently said in effect: We didn't get what we want, therefore the whole concil- lation board set-up is no good. This-civic lawmaker had already expressed his view as to how law . should be administered and how a city or a nation should be run when he said: "The only thing left to us hands." . «. is to take thé law. into our own pi This: point of view implies that neither judges, employer representa- tives nor employee representatives are expected to study cases before them with intelligence or fairness. This point of view implies that one side only is right, that it is all right and always right. It implies, too, that only one side hag rights. It is a long time' since our society rejected the principle of the divine right of kings. We see no reason whatever for accepting a new principle that divine rights go with membership in a labor union. These people are calling for a kind of justice which means injustice for every- body else in the community--From The Financial Post. egg whites which have been beaten until stiff, but not dry, Drop - the batter from a spoon into. deep fat. heated to 365 deg. F., or. until hot enough to brown a day-old cube of bread in 50 sec- .onds, Fry until golden brown on | one side and then turn and brown on the other side. Drain .on un- glazed paper and serve while still hot. * \ * Even sauerkraut -- healthful though 't is but apt to become tire- some when served too frequently-- gains a welcome piquancy when "done up" this way, TART SAUERKRAUT 3 cups sauerkraut det 14 cups diced apple "14 teaspoon caraway seeds 14 cup sauerkraut juice METHOD: Place all ingredients together in a heavy saucepan. Cover and cook for\about 15 to 20 minutes, stirring ocgasionally, un- til the apple is tender. Serve at once. : * * E) And 'astly, here's a method of dealing' with canned green beans you may never have tried. : : GREEN BEANS SCALLUPED 1 tablespoon butter 1 'ableepoon flour _Salt and pepper 4 teaspoon Worchestershire sauce 1 can condensed mushroom soup 3 14 cup grated cheese 214 cups canned green beans, 14 cup buttered crumbs METHOD: Melt the butter and blend in the flour. Add- salt and pepper and the Worchestershire sauce, then add the contents of Rr nm nn the can of condensed mushroom soup. Cook until thick, stirring con- stantly. Add the grated cheese and stir until well blended. Place the well-drained canned green beans in a greased casserole and pour the mushroom sauce over these, Sprinkle the buttered crumbs over the top and bake in a moder- att oven (350 deg. F.) until the crumbs are nicely browned--about 20 minutes. % Fit Dress First Then Sew Zipper Zippers go hand-in-hand with streamlined, smooth-fitting fashions. The days of the gaping placket were numbered when zippers were put into use on clothing in 1923. Today, there's a fastener design: ed for every closing need, and al. though it might be considered a knack, it's just extra care that's needed in setting one properly in a garment, _ fitted before inserting zipper and for best results work"with zipper closed. $e] ~ When stitching zipper, some fab- rics need special handling and with organdy, fabric should be slightly eased as it's stitched to zipper. Hold zipper tape tightly as you 'pin or baste it to fabric. 4 After zipper is inserted, and il- lustrated directions are given on each zipper package, the work doesn't stop there. To give it a neat finished look, place a folded per closing, then put a dampened press cloth over zipper and press .Be sure your dress is properly. - turkish towel directly beneath zips How Can I By Anne Ashley Q., How can I prevent pastry. . from shrinking in the pie, pan? A. This will usually happen if on~ tries to stretch pastry to cover 'the pie pan; this only makes: it ink farther in the baking: It the pastry does not reach, roll it out a little thinner, and then re- place it in the pan, Q. How can I remove ink spots from paper? 3 A. Apply a solution of muriate of tin with a soft brush. When the stain "disappears, rinse and then dry the paper carefully, . Q. How can I remove. old var- nish from furniture before revar- " nishing? A. Use three tablespoonfuls of washing soda to one'quart of water, applying with a rough cloth. Q. How can I prepare a good wall paper cleaner? A. Mix two cupséf f nr and one tablespoonful of kerosene with enough water to make a stiff dough; then knead thoroughly. Use like ordinary cleaner. ; g ". Q. How can I make white flan- nels and wollens . soft . and white when washing? A. The juice of half a lemon squeezed into the last rinse water will keep the flannels and woolens soft and white. Q. How can I treat frostbite? A. Rub. the frostbitten parts vigorously and bathe in cold water until the blood circulates freely; then rub with mtton tallow. Q:- How can I remove burnt food from & pan? A. Shake a generous amount of soda into the pan, fill it with cold water, and let it stand on the back of the range for a while, It can then be cleaned very easily; Q. How can [ launder corduroy clothes easily? { A A. "Wash the corduroy clothes with mild soap and plenty of warm | water. Rinse well, shake, and hang up to dry. Q. Hoy can. I keep parsley fresh? % * ot : A. Pit the parsley into a mason Jar. Put the id. on securely. and keep in a.cool place. Q. How can I clean white fur? A, Put some warm, dry corn. meal into a large pan, and then rub well into the fur, Warm, dry bran will answer just as well. After the cornmeal or bran has been. thor- oughly worked into the fur, shake it out, : 3 Dear Old Dad! f Although he falls far short of the \ 'record by becoming a father at seventy-six, a Tennessee man seems 'to have created another by present- ing: his' 'wife with triplets at that age! : i The oldest British father of re- cent' tinies was undoubtedly Mr,' George Skeet, of Burnham Market, Norfolk, who at the age of" 103 was the father of .three "children':: --William, aged sixty-nine; Reley - aged five, and a small daughter o two. A Rev. James Smith, of Vir- ginia, U.S.A, had a sixth child when ninety-nine, gnd his wife gave birth again when he was 102! In Poland, before the war 'there was: an even. more striking case. Kaspar Raycol was 103 when he married; he lived fourteen years and the pair produced two boys and a girl. Thomas Parr, who lived in the time of Charles II, was certainly a Shropshire "lad." He was still court- ing. at 120; and the country was sprinkled with his children, Few women have childen after fifty; although in 1949 a Mrs. Emily Brown became a mother at the age of fifty-one, at Manchester; and two women aged fifty-four have given birth in the last thirty years in Britain, ! The world record is claimed by a Yugo-Slav. woman, aged seventy- four, And the youngest mothers well, she was five-year-old Lina Medina, whose baby was born in a Lima (Peru) hospital in 1939, LEFT HIS BONES . "FOR OTHER LIPS" ~ Last year a Bologna man, feeling death approaching, began to worry because he. would not be able to take his beloved clarinet with him. He sat down and wrote his will, leaving. and instruction to his ex- ecutors that his bones should be polished and made into clarinet mouthpieces. This, he felt, would ensure that part of his body would continue to be associated with clairnet-playing--and his wish was duly carried out! Trainers Of Bears Keep F ingers Crossed TA -- ~ The least-loved of all performing animals are bears, though they can be docile and obedient. The trouble with « bears, especially the polar variety, is that they .aré unpredic- table--uncertain--incalculable, An internationally famou® bear trainer, Adolf. Kossmeyer, used to put polar, bears through, their. paces, and at the end of each performance leaned forward to the most. trusty member of his troupe to be kissed. Hundreds of times the bear kissed 'him and seemed very pleased with the greeting. : Beware of Liquor Then one day, just as everything had passed off satisfactorily," Adolf bent forward to receive the usual caress. The animal snapped, caught the trainer by the head with his teeth, and a few minutes later "Kossmy" was dead. What caused the bear to behave so savagely has never been estab- lished [t was probably just a mood, or something unnoticed by others: that disturbed his equilibrium. A number of trainers have lost their lives while performing with these animals. Once when a trainer named Sargono was presenting a troupe of bears, with a spotted hyena for make-weight, he entered the cage and fell to the ground be- cause his rubber boots were mud- died and slippery. One of the bears (a Russian) sprang at him as he lay there, and seized his side." Meanwhile, the hyena bit "him on the head. A second bear foined the attack on the trainer, : the animals, but it was too late. Sargono died: within twenty min-_ utes. : : Another tragedy put an end to the clever trainer, Thomas McCarthy, though many circus trainers attri- . bute his death to his fondness for strong | liquor. 'Animals sense the .- looséning of control, so most train- er do not "indulge." McCarthy lost : an arm, but continued drinking. "Then he was bitten on the wrist." Later, at Bolton (Lancs), he was torn to pieces, Experts of long experience in the training of circus animals aver that between trainer and® animal there must be something approaching sympathy and affection, or at least understanding. Discipline is very essential, too. But every trainer of bears worth his salt must sver keep his fingers crossed. . ! Two Factors Bears can be lovable creatures and a source of great amusement When a bear stands upright and waddles its way to the trainer, maybe to drink from a bottle of sweetened water, or to do his next trick, young and old shriek with laughter. There is nothing more quaint. The average performing bear is said fo enjoy applause; he certainly loves his tit-bits of reward: Gener- ally' he, 'or she, is. dependable, though subject to moods that may show themselves instantly, withotit warning, : a i