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L4 kh a a ols mem Retiring Too Early Employers are going to have to stop being 'old-fashioned about hiring older people," a speaker be- fore the U.S. Industrial Medical Association warned the other day. He pointed out that before very long 10% of the population of the United States will soon be over 65 and that the normal age of retirement may have to be raised to 70 or even 75. The Canadian population due to immigration and other reasons, is slightly younger than. that of the United States. But here, too, the proportion of people over 65 Is growing steadily. To put all these citizens out to pasture, to compel them to retire just because they had reached a certain birthday, would be absurd. It would be cruel and inhuman be- cause hany of them would prefer to go on working, at least part- time, and they would be happier and live longer if 'they were al- lowed to do so. Moreover; no na- tion, not even one as rich as Ca- nada could afford either financially or physically to have such a large proportion of its mature popula- tion doing nothing. There would not be enough younger people left to produce the goods, services, and food the nation would need. Modern civilization has added years of health and strength to the ends of our lives. Modern in- dustry is going to have to recog- nize that fact.--From The Finan- cial Post. TV Flame--Adept in the art of ostponing bedtime, two-and-a- TY Julie Ann O'Brien takes a moment to kiss her fa- vorite television performer. Julie Ann puts on an unpractised show nightly, much to the amusement of her eavesdrop- ping parents, William and Betty : O'Brien. Window Hints If you are dissatisfied with the appearance of your windows be- cause they are too. high, too nar- row, or of unequal size on the same wall, don't throw up your hands in despair because you can do something about them without a lot of expense. . Luckily, windows can be easily changed to suit your own ideas and tastes, and a new curtain treatment is often enough to glam- orize a whole room. A curtain or drapery can be a column, a wall, or a frame, whatever your room needs most. The way you dress your window should depend on the size of the room and of the win- dow. Maybe you have two or three windows fairly close together along one wall, Then try treating them as one window instead of the two or three. Join your curtains to- gether so they look like just one very wide pair. They will still be full enough to draw across at night. ' For a very large window and no view, very full curtains with a val- ance 'across the top, and brackets holding 'green growing plants against the panes will make a pleas- ant grader view of its own, There's no trick to remedying unequal sized windows on one wall. Just extend the curtain rod on the narrow window so that the cur- tains make both windows look alike. If there is a window in your house pushed almost next to the side wall that needs all the light it can get, the solution to this "problem is to use sheer tie-hack curtains there, with no side cur- tains. Paper the wall that contains the window with a chintz type of paper or any other decorative design. A fong wall with just one narrow window in it can be turned into an asset by making a valance board that extends out beyond the window on both sides. Then the draperies give the illusion of a wider window. Or instead, get some ply- wood an flank the window with bookshelves, ' TABLE TALKS dane Andrews It won't be long now hefore the red and white currants are ripe --although, "for that matter, - it seems you don't see many bushes of the white variety these days. And here are some recipes which make good use of those same de- licious--even though a bit bother- some--currants, ° RY ° CURRANT PIE Make up 2-cup pastry recipe. Roll out 9-inch pie shell, reserving some of pastry for lattice top. Wash and stem 3 cups currants, crush slightly in large bowl. Mix well 114 tblsp. quick-cooking tapi- oca, 14 tsp. salt. Stir into currants until all berries are coated. Pour into pie shell, Top with a lattice of pastry. Bake in hot oven (425°) 10 min- utes; reduce heat to 350° and bake 30 minutes longer, or until set in centre. Serve with whipped cream top- ping. Serves six. ° L J Ld PINK CURRANT SPONGE Soften 2 envelopes gelatin in 13 ¢. cold water; dissolve in 1 ¢. boil- ing water; add 34 c. sugar; stir until sugar-is dissolved; add 12 c. lemon juice, 3; c. cold water; chill until thick and syrupy; beat until stiff 6 egg whites. Gradually add gelatin mixture to egg whites, beating constantly. Mixture stiffens as you beat. Put through sieve, colander or food mill 1 ¢. washed stemmed cur- rants. Fold into gelatin-egg-white mix- ture until thoroughly blended. Pour into 2-quart mold which has been rinsed with cold water. Chill until firm (about 4 hours). Serve with Currant Sauce (see recipe). Serves six. o C2 ° SWEDISH PANCAKES Sift together in large bowl 1 c. flour, 1 tblsp. sugar, 14 tsp. salt. Beat just enough to blend yolks and whites 3 eggs; stir into eggs J c. milk; add liquid ingredients gradually to dry ingredients, stir- ring to mix well, Let stand two hours. This lets batter thicken so that the cakes will hold their shape on the griddle. Heat pancake griddle until drop of water will dance on the surface; brush with butter. Beat the batter again; spoon 2 tablespoons for each cake onto griddle. Brown on both sides. Spread with Currant Sauce; roll up and sprinkle with powdered sugar. Makes about 24 dessert-sized pancakes. o LJ [] CURRANT SAUCE Bring to boil 14 c. water; add 34 ¢. sugar; simmer 5 minutes to make syrup; add 2 c¢ washed, stemmed currants; simmer until berries feat through. Make a paste of 2 tblsp. corn- starch and 4 c. cold water. Add small amounts of hot cur- rant mixture to cornstarch paste. Then stir into mixture in pan. Cook, stirring, until thick and dear. about ten minutes. o % o FROZEN CURRANT JAM Put through mill enough cur- rants to make 334 c. puree (use some slightly under-ripe currants). Measure into bowl 6 c. sugar; put in saucepan 1 box powdered pectin, 1 c. cold water. ' Bring to boil over medium heat, stirring constantly. Boil hard one minute. Remove from heat; immediately add sugar and puree. Stir until sugar dissolves 'and mixture be- gins to thicken, about 5 minutes. (Near end of stirring period the mixture begins to form small curds as it thickens.) Taste jam to be sure all sugar crystals haye disap- 'peared--if not, keep stirring! . Pour into frozen containers, Cover, let stand in cool place until jellied--about 24 hours. Seal air tight and freeze. Makes 31% pints, o $ ° FREEZING CURRANTS Whole fruit: Rinse ripe currants in cold water; pick off leaves and imperfect berries. Shake off the water, then pick the berries directly into the freezer containers, Seal airtight. Freeze at once. These work up best into desserts that use mashed currants, or the juice, rather than the whole fruit. Currant Juice: \Wash ripe cur- rants well. Shake off water and pick from stems enough currants to make 3 quarts. Add 1 cup water; bring to boil and simmer, covered, 10 to 15 minutes. Strain through cheese cloth; chill; dip juice into freezer containers: seal air-tight; freeze. Use in jelly or for-- o * o CURRANT PUNCH juice, 3 c. apple juice, 1 qt. ginger ale. Stir until sugar dissdlves; chill, Serve over ice. Makes 24 servings, 0 LJ o . CURRANT COOLER Heat to make Syrup: 2 c. water, 1 c¢. sugar; stir in 2 ¢. currant juice, 4 c. lemon juice, 6 tblsp. frozen orange concentrate, 1 tsp. almond extract, Chill and just before serving add 2 c. ginger ale. Serve over ice. Makes 12 glasses. Ld RY o CURRANT ICE Combine 1 c¢. sugar, 2 ¢. water, 14 c. light corn syrup, '§ tsp. salt. Boil together to form a syrup, about § minutes. Cool. Add 1 c¢. currant juice. Pour into refrigerator tray. Turn cold control to highest point. Freeze partially; spoon into chilled bow! and beat well (but not until melted, or sherbert "will be splintery). Return to refrigerator; freeze firm. Serves 6. °c & © CURRANT UPSIDE-DOWN CAKE Melt in 9-inch square baking pan 14 c. butter: add 1 c. sugar. Mix. and spread over bottom of pan. Put in 1%4 c. currants. Beat until thick and lemon colored 3 egg yolks. Add gradually 1 c. sugar; stir in '4 c¢. currant juice or water. Sift together 1 ¢. sifted cake flour, 1 tsp. baking powder, 14 tsp. salt. Fold into egg yolk mixture. Beat stiff 3 egg whites. Fold into 'batter. Pour over cur- rants. Bake in moderate oven (350°) 55 minutes. Serves 8 to 10. 3 Cop 1 Brg Porc Sn Wot rg we "It's our new door mat. It saves you the trouble of wiping your shoes." WEG ww "High" School Work--Student volunteers begin the task of taking down some 500 classroom chairs that were found Slop this high s school, School authorities attributed the act to pran ters who must have worked all night to have accomplished so much. Combine 1 ¢. sugar, 1 qt. currant, = FEV NRA Rr) a ont S-- #5 Police Siren -- For the benefit of the New York Police - women's Endowment Association the big city's lady gendarmes recently staged their third annual entertainment and dance. Police-woman Mary Zaharko vividly demonstrates the transition from blue uni- form to frills. At left, she's seen as she dresses when on regular duty. At right, she is seen in her fetching stage costume. H Plants Work . Overtime In this age of food shortages scientists are finding ways to make plants increase their yield, for many can be made to bear fru't twice a vear if the seasons are just right. In the Arctic Circle where it is the sun shines almost continuously, daylight nearly all summer and wheat grows much faster. Hot-houses make plants bear fruit which they would not do under normal cond tions; so does soil that is heated electrically. "Now Dutch scientists are advising the authorities at Kew on "artificial daylight" by which they are pro- ducing strawberries, potatoes and other crops all the year round, Tomatoes and cucumbers are made to yield months beforé their normal time. Our scientists have long known that plants can be forced by such methods, but so far have made httle practical use of them. The Dutch have developed such meth- ods and hope in the near future to grow much of their food in ware- houses! Sea Language Often Misused First, let us take the windward- leeward, weather-lee combinations, These are misused by the uninitiat- ed, oftener, perhaps, than any other seafaring terms. We speak of a vessel beating "to windward" or running "too loo'ard," and that is correct. But we do not speak of a "windward (or leeward) side" of anything. "Weather side" and "lee side" are the correct terms. The distinction is that "windward" and "leeward" refer to directions (al- most always preceded by the pre- position "to") while "weather" and "lec" refer to tangible objects. Thus, we walk over "to windward" (direction) to reach the "weather rail" (tangible object), etc. The forward-aft, fore-after com- binations may be similarly describ- ed. "Forward" and "aft" refer to directions (though the preposition- "to" is never used with them) while "force" and "after" refer to tangible objects. You walk forward or aft (directions) to reach the fore peak, after peak foremast, after rigging, after deck, cte. (all of them tangible objects). There is no such thing as an "aft deck" (so frequently scen in print these days), as any real sailor can testify. "Aft" and "after" run true to . form in all instances; but when we go forward we encounter. a few difficulties. This is because "fore" is indidtinguishable, phonetically, from "four" Suppose the captain on a small passenger liner orders the "fore" lifeboats lowered and finds the mate lowering all four! To avoid such confusion, "fore" usually gives way to "forward" in the plural (e.g, fore hatch, but forward hatches) . . . There are instances when it 'does so in the singular, also (e.g., forward locker instead of fore locker) and we can only add that just what these in- stances are is a matter that ex- perience alone can teach. It must be understood that the nautical tongue is largely idiomatic, and that only a few expressions are sutbject to rules of usage such as we have attempted above. Eventually we learn to use seafaring terms cor- rectly simply because they sound right; and" we can offer no better solution to the problem. There is no textbook to follow but, as an ald to beginner and veteran alike, we do highly recommend "Two Years Before the Mast" as a trea- sure house of nautical terms preper- ly expressed. . . . Closely allied to "forward" and "aft," are "ahead" and 'astern. The latter terms are used when re- ferring to directions beyond the confines of a vessel. A sailor goes forward; but his ship goes ahead. Or he looks aft (for some article on deck, say) bit he looks astern when his gaze goes beyond the confines of his ship. "Haul" and "heave" (often mis- uscd) are easily explained. You haul on a line by hand; you heave on it by machinery. Thus, when vou lead the "hauling part" of a tackle (or any line, for that matter) to a winch, capstan, or windlass, you heave on it thereafter; and that is true whether the machinery in question be power or hand oper- ated, "Hoist" refers to something com- paratively heavy that is lifted by a tackle, as a sail, small hoat, slingload of cargo, ete. An anchor, however, is never hoisted, even by hand. It is "hove up" (by machin- ery) or "picked up" or "weighed" (by any means) -- From "Deep Water Diction™ by Jerry Graham, in "On and Off Soundings," edited by William H. Taylor. 90%. Of The People Live Growing Bulbs They're on show again--the tu- lips, bluebelle, lilies-of-the-valley, irises, scillas; and before long the dahlias, begonias, and many more of the most attractive flowers of the garden, All of these grow irom bulbs or bulb-like structures which enable them to be "rested" and conveni- ently stored for varying periods, thus ensuring thit there is at least one bulb flower every month of the year. This accounts for their ever- growing popularity with gardeners, and for the prosperity of the bulb industry, which now has an an- nual turnover of millions of dollars. Around Spalding and other parts of East Anglia, in the Scilly Isles and the West Country, more than 3.000 acres are devoted to produc- ing 400,000,000 blooms and about 15,000,000 bulbs for sale. There are sixty kinds of lily to be had, but none of them is native to Britain. The white arum lily is probably the dAdest of all and is mentioned a great deal in the Bible. The first English garden lilies were grown at the end of Queen Elizabeth's reign in 1596. In the Russian steppes, where "the lily grows in 'great quantities in the early "spring, its bull is eaten. by the Cossacks, This is not as surprising as you might think for 2 prominent mem- ber of the bull family is the ordin- ary onion. * Tulip bulbs were first planted in England in 1577, and during the past thirty years they have been intensely cultivated in Lin- colnshire. . They came from Persia origin- ally and were called "tulipans," from tulpan, a turban, which they were supposed to resemble. The Dutch have alwavs been the mas- ter-growers of tulips. Ninety per cent of the inhabi- tants of the Scilly Teles live on.or by bulb-growing. Careful breed- ing has extended the season of bloom from November to June, and the 2,500 islanders are depend- ent on the $2,000,000 it brings in yearly, The industry owes its existence to Augustus Smith, He did not plant the first bulbs in the dis- trict, for they have grown wild there for as long as can be remem- bered. It was Smith, however, who conceived the idea of culti- vating bulb plants for profit. In 1881 he despatched the first box of flowers to Covent Garden Market, and for his pains he re- ceived one sovereign from a dealer in London. That was "big money" in those days, but it did not im- press the farmers of the Scilly Isles for some time. Then they were hit by an acute agricultural depression caused by the failure of the potato trade. They decided to try cultivating _bulb flowers as Smith had suggest- ed, and prepared portions of their land for this, After the first year the result was never in doubt, Making Porcelain Ceramics have always been rightly divided into two distinct classes--pottery and porcelain, The term "porcelain" includes those articles produced by mineral ele- ments known by their Chinese nantes of kaolin and pet untse (known as hard paste), and arti-- ficial porcelain (known as soft paste). * Porcelain is translucent and breaks with a smooth fracture, either shell-like or granular ac- cording to its composition, hard or soft paste. Pottery is opaque and breaks with a rough fracture, that is, will show rough edges where broken, Specimens of Chinese porcelain had found their way to England as carly as 1306, when a present of , some "Oriental china bowls" was made to Sir Thomas Tren- chard, then High Sheriff, by Philip of Austria, when he visited Wey- mouth, being driven there by stress of weather during his voyage from the Low Countries to Spain. Amongst the New Year's gifts to Queen Elizabeth, 1587-88, were "a porringer of white porselyn and a cup of green porselyn," presented by Lord Burghley and Robert Cecil. The secrets of manufacture were well kept by the Celestials, and inquisitive travellers were regaled with many a hoax, which, in de- fault of better. information, was retailed and believed in Europe. Thus Lord Bacon, certainly one of the best-informed men of his time, in an argument at the bar during the impeachment of Ilaste, speaks of the "mines" of porcelain, "which porcelain is a kind of plaster buried in the earth, and by length of time congealed and glazed into that fine substance." Another fable was that the mysterious porcelain cups were of such a. nature as to betray poi- son by a sudden change of trans- parency. ) It must, of course, be borne in mind that, before the Cape of Good Hope had been doubled by the Portuguese traders, every specimen brought home had been carried across the desert on the backs of camels, and that, owing to the monopoly of Eastern trade, enjoy- ed first by the Portuguese and subsequently by the Dutch, the English Fast India Company was shut out from importing Oriental porcelain for some time after its formation. ' The first true hard porcelain pro- duced in Furope was made in Sax- ony in the year 1709, and fostered by the keen personal interest of 'Augustus 11, Elector of Saxony and King of Poland, this manufac- tory became in a few years famous for its productions. In England potters had not been idle in attempting to produce, like their Continental rivals, a material that would compare favourably with the real: porcelain of China, The Chelsea factory commenced prior to 1745. We know that Hey- lvn and Frye, the proprietors of the Bow factory, applied for a pa- tent in 1744.--From "Pottery and Porcelain," by Frederick Litchfield. Carving a Railroad The day arrived for the ground breaking. It was January 8, 1803, and the nearby American River had overflowed its banks. Leland Stan- . ford, governor of the state by that date as well as president of the Central Pacific Railroad Company, turned the soil with a spade of silver. The silver was borrowed, but silver it had to be; a good show was needed. Bales of hay had been thrown on the mud to give him footing. There were cheers and speeches, Huntington was not there, le had told his associates: "If you want to jubilee in laying the first spike there, go ahead and do it. I don't. These mountains look too ugly and I see too much work ahead, We may fail, and I want to have as few people know it as we can." He might have added: "We're tackling earth and granite--moun- tains of it--with nothing but picks and shovels; and one-horse carts, We're tackling remote forests with nothing but axes. We're taking on an untried job, one for which there's no precedent, And I have to meet the payroll." Construction had started at the western end, the end farther from the source of supplies. The moun- tains provided earth, timber, and stone. All else---rails, rolling stock, black powder, picks and shovels, carts and wheel-harrows--had to come from the opposite seaboard. Most of it had to be shipped around the Horn. The country between California's valley and the Rockies was known for its hardships to emigrant wagon and overland mail coach. It was still an almost untouched wilder- ness. The Sierra Nevada, the grand obstacle which was in sight of Sacramento on clear days, was an abrupt escarpment gashed by gran- ite gorges, and so steep in its pass- that wagons sometimes had 'been lowered down certain of the jump- offs by ropes and chains. . , . For many years after the road was finished, overland trains halted and passengers got out and gaped at "Cape Horn," an awesome spot where the railroad bed was built out from a cliff two thousand, five hundred feet above the American River. "How will we ever carve a rail- road down there, even the begin- nings cf one" wondered Crocker, "Leave it to me. I'll lower some Chinks down in baskets," said Sam Montague. . And that is what was done. The good-natured Chinese pick-and- shovel men were swung down to where they could peck at the rock and establish a trace for the crow- bar and black-powder men whe fol« lowed. By blasting and shoveling, the line was thrown into the hill at all except two points, respective- ly one hundred and two hundred feet in length, where heavy retain- ing walls were given the Atlaslike job of supporting the rails. -- Re- printed by permission from "South- ern Pacific," by Neill C. Wilson and Frank J. Taylor. High To Eye--Finding the wheat on his father's farm is as high as a little boy's eye, five-year- old Dale Stewart offers tangible evidence to back the govern- ment's predictions that western wheat prospects are "excellent" this year. roo NIN "Coste 5 5, og 300 Religious Crowns Stolen--From behind the ornate bronze doors in right photo, two religious crowns, studded with jewels donated by parishioners and worth about $100,000, were stolen from the Regina Pacis Votive Shrine in Brooklyn. Arrow shows where they sawed hole in protective door. At left, Msgr. Angelo Cioffi, pastor of the shrine, affixes the crowns to a painting of the Virgin. Mary and Infant Jesus a week before the robbery. The Crowns, minus some of the jewels, were later returned anonymously. - Pose Ve > ap. prom "s ed Im fn 5 i pte -_ he 1 oon ol ee ag UT pl [An ih