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Orono WeeklyTifnes, Wednesday, May 3, 1989-11 Woods, Water and Wildlife Thè Long Silence Finally the long winter silence is ver. Hopes for a weekend sleep-in <«fe thwarted now by explosions of birdsong. Even before dawn and again at dusk they're at it in exuberant exuberant cacophony. Most people make no attempt to sort out the sounds. But listen carefully and you will hear the long warbling aria of the American Robin crossed by other shorter calls. There is the rusty rusty "crank" of the Common Crackle, the clear two-note spring song of the Black-capped Chickadee, the short repeated trill of the Red-winged Blackbird and the ululation of the Northern Flicker. Above the whole chorus rises the Cardinal's ringing whistle. In towns and cities across Ontario Ontario most of these sounds are common common sounds of spring. But, as more and more migrants flock back'into Ontario to claim nesting areas, the careful listener will hear other less familiar songs. Identifying the singers strictly by song can be as much fun as actually seeing them. Besides it sounds impressive when you can toss off to your companion on that evening ramble, "Isn't that a Great Crested Flycatcher?" Some birdsongs can be converted into words as an aid to memory. For instance, one early spring singer has a song which sounds like, "Maids maids, hang up your teakettles." Head thrown back, striped chest vibrating the Song Sparrow is a tireless singer. Probably Probably the most widely distributed sparrow in Ontario, the Song Sparrow Sparrow is a welcome voice in a cold spring. spring. A later arrival, also a sparrow, sings a more melancholy song which goes, O'Canada, Canada, Canada, each syllable carefully sounded. This singer, the White- throated Sparrow, generally arrives with a crowd. Soon the song will be taken up like a round by perhaps a dozen singers. At other times this ground feeder gives itself away by its noisy kicking among the dead leaves. Later on, in the heat of summer, summer, I listen for his careful mournful mournful call on the shore of some northern northern lake. On hot nights I have heard them calling well into the night. One song which never rises above a whisper is the lisping of thé tiny Golden-crowned Kinglet. High in the conifers the soft sibilance persists persists maddeningly as one strains to see them fast-moving little acrobats. Its relative the Ruby- crowned Kinglet has more to say for itself. Always moving on fastbeating fastbeating wings, it belts out a robust ti-dadee, tidadee, tidadee, amazingly amazingly loud for such a tiny creature. Kinglets are the vanguard of a whole army of tiny mites, the warblers, most of them brightly coloured coloured and some with distinctive songs. They bob and weave, and hang upside down, and are generally generally difficult to get a good look at. It is useful to recognize at least some of the more common songs, because often all you'll get will be a fleeting look, and the repeated song. One distinctive song in the north woods in late May and June comes from a warbler that looks and acts like a small thrush. The Ovenbird, walking, perfectly camouflaged amid the tangle on the forest floor, only gives itself away by its stridently stridently emphatic 1 "Teacher, teacher" call. Anywhere there is water and shrubby cover you are likely to hear the "witchedy, witchedy, witchedy" of a little bandit with a black mask, a yellow throat and olive back. This is the Common Yellowthroal. The Yellow Warbler also likes to be close to water, but prefers the cover of mature trees. It blends so well with the fresh spring foliage that only its "sweet, sweet shredded wheat" song, repeated frequently form various perches, gives it away. There are other favourite birds whose spring songs sometimes go unrecognized. Who would credit the Northern Oriole with that piercing piercing loutish whistle? And there are several birds whose song might be mistaken for the robin's. The Tanager sounds like a Robin with a sore throat. If you hear a Robin that sounds as though it's been on a spree, look for the singer. It's probably probably a Rose-breasted Grosbeak. There are so many spring songs that even the experts are always learning. If you would like to learn more about birdsong, the FON has warbler songs on either cassettes of records. For further information send for our catalogue at the Federation of Ontario Naturalists 355 Lesmill Road,'Don Mills, M3B 2W8, or telephone (416) 444-8419. WINDATT'S NURSERY FARM Shade Trees $30 Upright Junipers $20 Spreading Junipers $ 12 Fruit Trees $12 Flowering Shrubs $6 4 Miles North of Newtonvilleon the Newtonville Road 786-2546 llOpen 7 Days FARM, FURNITURE, ESTATE & ANTIQUE AUCTIONS Earl Gauslin AUCTIONEER 416-640-5398 STOUFFVILLE 416-640-3079 Microwave Beef With Style According to Statistics Canada, Canada, 53.8% of households are now equipped with microwave ovens for speedy preparations and minimal cleanups. With such a convenient appliance in the kitchen, why do so many cooks still hesitate to microwave beef? According to Barb Holland, co-author of the new cookbook "Microwave Cooking with Style", Style", most people lack confidence in using the microwave for primary primary cooking. Barb Holland knows both beef and microwaving. A freelance home economist, Holland teaches teaches at Bonnie Stern's Cooking School in Toronto, writes a weekly microwave column and many feature articles for magazines. magazines. She has also worked as a consultant with the Beef Information Information Centre on numerous projects,'including development of the booklet "Microwave Beef". "Beef should not be overcooked," overcooked," cautions Holland. "Using a reduced power level produces juicy, tender results." As a general rule, the Beef Information Information Centre recommends microwaving roasts at Medium Low (30%), beef strips at Medium Medium (50%) and ground beef at Hi&h (100%). Holland agrees with these power levels, with an occasional exception. "The tenderloin is a small, uniform and very tender cut, suitable for faster cooking," she explains. "In developing recipes for our cookbook, we always tested for the highest power level possible, and thus the quickest method, for each recipe." recipe." Success in microwaving beef begins with selection. Choose tender and medium tender roasts that are boneless and evenly shaped. Select steaks of equal thickness and always cut beef strips or cubes into uniform sizes for even cooking. A microwave meat thermo meter or probe is a very useful accessory, providing an accurate way to determine doneness. Roasts should always be removed removed from the microwave oven 5- 10°F (3-5°C) below the desired temperature since the internal temperature will increase during standing time. For rare, micro- wave roast until internal temperature temperature is 130°F before standing; for medium, microwave to 140° F. For more information about microwaving beef, write for a free copy of the booklet "Micro- wave Beef"; Beef Information Centre, 590 Keele Street, Suite 422, Toronto, Ontario M6N 3E3. . FILLET OF BEEF IN BLACK PEPPERCORN CRUST A dish fit for a king, but easy enough for the novice. This recipe can be adapted for an eye of round roast by using 30% power and microwaving 22-25 minutes for rare; 24-27 minutes for medium. • VA lb (750 g) beef fillet (beef tenderloin) evenly shaped • 1 tbsp (15 mL) butter, softened • Vi cup (50 mt) coarsely crushed crushed black peppercorns • 2 tbsp (25 mL) butter * 6 shallots, chopped * V* cup (50 mL) cream * Vi cup (50 mL) brandy * Rub meat completely with 1 tbsp (15 mL) softened butter; roll in crushed peppercorns. * Place meat in a shallow glass dish. Shield ends of fillet with small pieces of foil. * Microwave, uncovered, at Medium-High Medium-High (70%) 18-20 minutes for rare and 20-22 minutes for medium. Remove foil halfway through the cooking time. Transfer meat to a warm platter. * Add butter and shallots to cooking dish. Microwave, uncovered, uncovered, at High (100%) for 3 to 5 minutes, or until shallots soften. soften. Stir to incorporate the meat drippings and shallots. Add the cream and microwave, uncovered, at High (100%) for 1 to 2 minutes, or until hot. * Add brandy and ignite with a match. The heat from the dish should be enough to ignite the brandy. *To serve, slice the fillet into 6 pieces and place on individual warm plates. Pour sauce over each serving. Makes 6 servings. From: Microwave Cooking with Style. DR Y CLEANING SER VICE 24 HOUR SERVICE GOOD RATES ONE DAY SERVICE 1 MILL STREET, NEWCASTLE Affordable Dream Vacations! • Free Vacation Planning Services • Discount Cruises ' • Charter Vacations • Airline Tickets • Honeymoon Packages • Hotel and Car Reservations PERSONAL & CORPORATE TRAVEL SERVICES Travel Agents International We're with you all the way 68 KING ST. 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