The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

THE COLBORNE EXPRESS, COLBORNE, ONT. OCT. 10, 1957 LAST OF THE INCAS-Ollantay Suarez adds incongruous Inca touch to his Ivy League surroundings of Columbia University. The 21-year-old native of Peru, whose full name is Ollantay Suarez y Sahuraura Tifo Atauchi Yaurak de Arissa Ttito Con-demayta, Inca XXVI, is the last male descendant of the ancient Incas who once ruled Peru. The "kippo," or knotted rope he's holding is used by Indians of the country. TABLE TALKS 7 dai^Artctaews. Super-Duper Ice-Cream! This is not necessarily for casting aspersions, although I am the leading aspersion caster of my precinct, but is more properly a matter of letting the chips fall if the shoe fits. You see, our vacation had more mileage in it than common, and there isn't much you can do while driving along, so we fell into the custom of patronizing almost all the slope-roofed, white-painted, sign-covered, roadside holler-through-a-window refreshment stands that contrive to look just like the next one and dispense an alleged ice cream I do not know the exact nature of the product they put out, but I know that after sampling the kinds for several thousands of miles I arrived home wishing for an ice cream. My companions on this safari had the same idea, so we made some and found it good. As I say, I am not casting aspersions, but I know what I know. It is almost alarming, ths way these places have played around with their names. You may, from the confines of your own neighborhood, know the essential differences between a Chilly Flip and a King Delight--but after you have ranged touristwise past the manifold vagaries and variations of King, Queen, Cream. Whip, Freeze, Joy, etc., you will have lost all such sense of distinction, and you will find yourself pulling up at the next one on the right without paying too much attention to the name. I can report that after so many of them they get to look and taste alike; that the architecture, machines, signs, and even the girls behind the screens, assume a sameness in which only the most blatant deviation gains your notice--such as one sign which said: Awful! Awful! Awful! Awful Good! Awful Big! Awful Fancy! Non Fattening! Our conclusion, in general, was that as soon as we got home we would make some real ice cream; that the present popularity of the roadside substitute derives mainly from the monotony of travel; and that what they have done with ingredients is amazing and remarkable. In short, after we had stopped at several, our attitude then took on a spirit of research, and we gathered enough data to complete a scrolarly thesis if some university cares to make us an offer. I might add that we had a double-decker awful, and drove away thoughtfully. Now, you will have noticed that in all the aspersion casting I do, I invariably include constructive suggestions, and in this instance I advocate a return to the old-fashioned home-model ice-cream freezer. The monumental enjoyment with which our family and guests tackled our ice cream last Sunday, when we held our annual home-coming and Pea Festival, is a significant emotion and indicates that I am sufficiently right to be heard. Times have changed, and the fce man is with the dodo and Tyre. We used to be able to get a 25-cent-piece set off in the washtub. This time we had to fill three flaring pans with water and put them in the home freezer overnight, and we pieced out with cubes from the refrigerator. One will have to explore his local conditions to find out what to do about ice. Salt can still be had, of course. Recipes for ice cream are extant. You can find them in the old cookbooks, calling for milk and cream and fruits and eggs and various items long neglected in this field, with no mention of wind, fluff, and foam at all. In a project of this kind, expense is no object, so I can tell you that freezers with electric motors on them are available. Those who remember how the crank had to be churned on the back steps, until your eyes were popped out like cucumbers, may have an ingrown opinion that no ice cream is worth repeating that labor. But if you go to almost any hardware store, you will find the man has some motor-driven freezers out back, or upstairs, that he bought on the change of the tide He thought the motor was going to be popular, but just as he thought so the ice-cream era ended. You can make him a small offer and attain an electric freezer almost at once. I did. He said, "What're you going to do with it?" and when I told him I planned to make some ice cream he invited himself to the On the other hand, I am not so sure ice cream .today, isn't worth any amount of work. Comes to mind the old-time picture of the contest on those back steps--the little freezer twisting from torque when the cream begins to harden, and the steps all wet from salt water coming out of the littl" hole, and the frantic call for somebody to come with a towel and hold the top down. The towel, because the top is cold. Then the wrestling with the thing, and the decision finally that it has hardened enough. "Don't get any salt in it!" was always said when the top was lifted off. Even then came the work of cleaning up the handle and crank and gears, for salt is corrosive and the rig must be kept ready for the next time. Where do you dump the salt? (Old-time Maine poachers carried it to a secret place up in the woods, naturally.) It would erase unwanted weeds in the driveway. Frugal folks knew you could dry it out and use it some Our ice cream, at the family picnic, proved my contentions are correct. We had three gallons ready--vanilla, chocolate, and strawberry, with everybody taking some of each. They cleaned us out. They talked about it. They all said, "There-- that's ice cream!" -- By John Gould in The Christian Science Monitor. Long Tickets Imagine a travel ticket 25 ft. long. You'd think it would be rather cumbersome on the journey, but one that size was recently issued by a Japanese travel agnecy for a passenger who was flying from Tokyo to the United States by way of seventy-four cities in Asia, Australia, South Africa and Europe. An even longer ticket was issued last year by an Australian agency to cover travel on twenty-nine airlines and visits to 105 cities in thirty-three countries. It was 33 feet long -- a record. What is believed to be the longest railway ticket in the world was issued by the Penn-sylvanian Line in Washington. It was 9 feet 7% inches long and entitled the purchaser to travel over twenty-eight different railways. Keep all fresh, cured, and cooked meat in the refrigerator at 38 to 45° F., and use as soon after purchase as possible. Store all meats in coldest part of refrigerator or in meat compart-Fresh and cured meat in market paper should be re-wrapped loosely in waxed paper, aluminum foil, or clean market paper to allow a circulation of air to dry surface partially. Fresh meat prepackaged by meat dealer should have wrapper loosened before placing in refrigerator. Cured or smoked meat and sausage prepackaged by meat packer can be stored in the refrigerator in the original package. Vacuum packed meats should be stored without breaking the vacuum. When once opened, treat as meat prepackaged by meat dealer. Meats for freezer should be wrapped tightly in freezer wrapping material, frozen as quickly as possible, and kept at 0° F. or colder. The ice cube sections of some refrigerators are not cold enough for quick freezing. Smoked and salted meats may develop rancidity if frozen over one month. CHEESE AND DATE LOAF % cup boiling water Vi pound dates, finely cut (Wa cups) 2 tablespoons butter 1%, cups sifted bread (all purpose) flour 1 teaspoon baking soda V\ teaspoon salt Vi cup sugar 1 egg, beaten 1 cup grated cheddar cheese 1 cup chopped nuts Line bottom of loaf pan with waxed paper. Grease paper and sides of pan. Heat oven to 325 degrees. Pour boiling water over dates and butter. Let stand 5 minutes. Sift dry ingredients into mixing bowl. Add date mixture, beaten egg, cheese and nuts. Mix until just blended. Spread in prepared pan. Let stand 20 minutes, then bake in a slow oven for 50 to 60 minutes. CHEESE DOUGHNUTS AM cups sifted bread (all purpose) flour 4 teaspoons baking powder Vi teaspoon salt % cup sugar Vi teaspoon cinnamon Vi teaspoon nutmeg 2 cups grated Cheddar cheese 2 eggs, beaten 1 cup milk Sift together into mixing bowl the flour, baking powder, salt, sugar, cinnamon and .nutmeg Add cheese. Combine eggs and milk and add to dry ingredients. Roll to Yt inch thickness. Cut with doughnut cutter. Fry in deep fat of 375 degrees temperature until lightly browned. Drain on brown paper or paper towel. Dust with sugar. CHEESE STICKS 1 package dry yeast Vi cup lukewarm water 1 tablespoon sugar % teaspoon salt 2 tablespoons caraway seed 3 tablespoons softened butter 4 to 4H cups sifted bread (all purpose) flour 2 egg whites, beaten Milk •Grated cheddar cheese Soften yeast as directed on package. Combine water, sugar, salt, caraway seed and butter in a mixing bowl. Add 1 cup flour. Beat until smooth. Add yeast, then another cup of flour. Beat well. Fold in beaten egg whites. Add rest of flour. Knead dough until it is satiny. Let dough rise in a warmed bowl in a warm place until it is doubled in bulk--about IV2 Punch down, then let rise again until doubled in bulk. Knead, then let rest 10 minutes. Divide dough in half. Roll each in a 9-inch circle. Cut into 12 pie-shaped wedges. Starting at wide end, roll each like a jelly roll. Curve each into a crescent shape and place on buttered baking sheet. Brush with milk. Sprinkle with grated cheese. Cover with waxed paper and a towel. Let rise until doubled in bulk. Bake in a very hot oven of 450 degrees for 10 to 12 minutes --place a shallow pan of boiling water on rack underneath cheese sticks. FIRST THINGS FIRST A story is making the rounds in Alabama about the dyed-in-the-wool Dixiecrat who attended a meeting at which candidates for delgate to the national convention outlined their views. When all had spoken, a friend asked, "Well, what do you think now, Lem?" "Think?" exclaimed the Dixiecrat. "I didn't come here to think. I came here to holler!" Famous Puns Critics of the pun have called it the lowest form of wit, but' ' some of our greatest writers I have used them brilliantly, j Charles Lamb, the essayist, once spoke of a very stern tax collector. "His name is Winter, but his methods are summary," he punned. Another famous man who loved a joke, Theodore Hook, once boasted that he could make a pun on any subject. "Make one about the king," challenged someone. "The king is no subject," was Hook's witty reply. Is there such a thing as a perfect pun? Yes, claims a man who collects them. He tells the story of a woman who was walking with a friend by the I River Wey. She took a plant out I of the river, remarking: "This is a rare specimen." "It's an out-of-the-way plant," the friend retorted. The brother of Landseer, the ! famous painter, was asked what he thought of the then new in-! vention of photography. He replied: "It's bound to prove a foe-to-graphic art, I'm afraid." Sydney Smith, the great wit, once remarked to a missionary who was going to a cannibal island: "I hope you will agree with the natives." Puns have helped business. In the window of a shop where spectacles were sold appeared this notice: "You cannot be optimistic with misty optics." Among rivals for the hand of the pretty daughter of a north of England business magnate was a young footballer. The father was a keen football fan, so he told the young man: "Score a couple of goals for the team on Saturday, and then come and see me again." The footballer scored the goals. "Now," said the girl's father to him, "tell me in what respect you differ from the others who seek to marry my daughter?" "That's easily explained," said the young man. "They loved for gold, while I goaled for love." The footballer won his wife and with her a fortune of £10,-000. One of the most important puns over made was used by an English woman taken prisoner by the enemy during the first Afghan War. She was compelled to write a note asking the English commander not to come to her rescue. The commander was a General Nott and the pun she made consisted of two words: "Advance, Nott!" The general understood and acted accordingly. Are Our Colleges Too Cheap? Predictions of college enrollments within the next few years go up and up. They would seem fantastic were not the facts to support them plain for all to see. And if we are to continue to assume -- as we believe we should -- that college education at public expense for any who aspire to it is a valuable contribution but not an essential Obligation of government, the prob- lem Of financing seems awesome. Should the nation turn the clock back a century or more and take the position that college is for those who can afford to pay the full cost of their education or who can find prosperous relatives or friends to help them? Aside from the difficulty of turning back also the thinking of a whole nation which has come to accept that in varying degrees, education is a social as well as an individual responsibility -- could a democratic nation afford to make wealth the primary criterion of selection for college? Has private beneficence toward the colleges been exhausted? No. But it is being strained. Contributions from business in particular have reached heights unimaginable a few years ago. More alumni give more. So do generous nonalumni. And the biggest source of private gifts of all -- college faculties -- can hardly be asked to dig deeper or it will dry up through the sheer necessities of the teachers. For they are contributing more because of the salaries they don't get by sticking by their profession than all other nongovernmental givers combined. In his arctile "Colleges Are Too Cheap," appearing in a recent Fortune magazine, Herbert Solow takes account of these factors. And he suggests that the problem be approached increasingly from the side of choosing the student sincere in his ambition for higher education and equipped to benefit from it and then helping him pay something like his full fare. And he suggests new credit institutions as the means -- to make loans which are to be paid'back after graduation and either reduced or forgiven if the recipient devotes himself to socially valuable but poorly paid professions. Among other merits, such a plan would place society's responsibility in a clearer light -- to help those who show promise of helping society. An Editorial in The Christian Science Monitor. HAPPY TALK - France Nuyen, pretty French-Chinese import to Hollywood, doesn't speak English very well. But her role as Liat in the film version of "South Pacific" doesn't call for it. She does her talking with sultry eyes. Learning she got the part of 1he "Happy Talk" girl was the happiest talk France ever heard. WHERE ARE THEY ALL GOING ?-Those autos dusting along on the inter-city highways-ever wonder where they're all going ? The U.S. Census Bureau tried to satisfy this curiosity with a survey. They found 48 million trips taken in the first 15 weeks ef 1957. Destinations appear in the chart above. To be counted as a "trip", a journey involved an overnight stop away jrom home or 100 miles traveled in one day. Montreal of future: An impressive glimpse into future down-town Montreal is revealed by this view of model of a master plan (left) accepted by Canadian National Railways recently for the development of its Central Terminal area. Prepared by Webb and Knapp (Canada) Ltd., the master plan covers three blocks in Montreal's heartland and calls for a 40-storey office building in the shape of a cruciform; a wide plaza with sunken open-air restaurant and a shopping concourse with two levels of parking underneath; a 15-storey, a 20-storey and a five-storey office building; a block-wide promenade of shops, a theatre and a massive three-storey transportation centre to integrate rt.il, bus, air and automobile facilities. The plaza area will be called Place Ville Marie to commemorate the first settlement founded on the site of what is now Montreal and this area will be leased to Webb and Knapp (Canada) Ltd. for immediate development. Donald Gordon, president of the CNR, below right, is shown studying the model with William Zeckendorf, president of Webb and Knapp (Canada) Ltd.