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«. -« » ft 4 m * X f 1* * i«^ «- i r < 4 1 FOR QUICK RELIEF BEYOND BELIEF... â- m MiM tea A* »«la ol ABTHxnu, â- mnuTiiM, wBJOia, m kutka .^.0M • bonb of OOLCIN lUilaM MdiV. DOUIN hat ttUtrtd dM ptla* «l <bwniiili «l mSmn. DOICXS I «• MM htamScl. *faf«o-tik», !• MM - too nblM te CXifl At latia •coaomy-tiM bocd* of MO aUw. lift If row 4rMglM cmaaot nipplr PO UaNw riwipDOLCIN IDflTID, Toronto 10, Om. DOLCiN TAHITI I 1S4S, DOLCDI u a« I Land Where Time Hat Stood Still Artih«n Land, Northern Australia, h a place where time has stood â- tW for thousands of year£; and tii« uboriginc inhabitants have not •hanged a custom nor advanced their mode of life since the tim« Caesar invaded Britain. From thii Ittlc known territory a party of «xplorcn recently returned with twenty tons oi specimens, which tfiflT win BOW fettle down to study fa an attempt to bridge the gulf •f kaowedgc Aat exists between nan today and his primitive an- •eators. Of the few world territories irhich ttili remain largely nnex- flored, Amhem Land holds prior fbce because of its exciting scien- tUk yoasibiHtics. Kntiy ForMdden Twned into a giant aboriginal leeerve by the Australian Common- vaidtk many years ago, it was Iu4>kl4en for any to enter thk ao w t f * except missionariea and a Inr dBciale. Thus, it has remained "wdnown territory" except for •MBC brief mapping fights by air- «raft Jiany questions puzzcd the scien- liita. Why, for instance, arc the ab<Higines as primitive today as tiicir ancestors of thousands of years ago? It has been scientifically accepted that the aborigines knew how to build only the most elemen- tary kind of afaelter as a home, lo how can one explain the ruins of a city observed from the air hi an arid part of Amhem Land? And was it true that the story of a thousand years of aboriginal lift was contained in countless fan- tastic patterns made of string? One day the natural history ex- fcrts of the party, keen to collect •s many specimens as possible, hit npon the ingenious idea of loaa- Ing a "cockroach committee" of aboriginal women and children. With the aid of their native help- ers, the experts showed them what was expected of them. The foUow- hsg day they were confronted with the staggering spectacle of num- «rout aboriginals holding in their bare hands hundreds of live insects â€"ants, termites, beetle* and the hu-fae of butterflies, moths, flies, waaps and native beetles! Payment was made in sweets and tobacco, and these two inducc- aents brought more handfuls of •pecimcna each morning and after- noon. Among them was a spider haown as the "St. Andrew's Cross," because it fashions its web in the â- hape af a cross. Snakes and Hi- ards were also abundant. Some 4angero«, but all handled with â- idn by the natives. In mid-summer 1948 tht expe- dition moved to its second bast. at Kirrkaa, on the mainland ot northern Australia, using aboriginal natives as porters for the and jour- ney. Research wotk at this new base, which was situated close to a great swamp believed to be full of giant crocodiles, yielded numer- ous species of plants, fishes, and mammals, many of the mbelieved to be hitherto unknown. Dr. Robert Miller, one of the experts on fishes, collected 350 different species in a single day off Kirrkala Reef â€" a "fishy" tsile which for once is unquestionably authentic! "The men natives went turtle hunting on one occasion, but with- out success. However, turtle eggs were quite a common item in camp diet. These were eaten raw, boiled in water, or cooked in the hot sand. The women's catch varied. Often when the low tides occured early in the morning, they would go for shell-fish, stingrays, and oy- sters â€" these were eaten for break- fast." The women often walked six to eight mies a day in search of food. Near the camp were a few cycad palms, the nut of which is the main vegetable food in many parts of Amhem Land during the latter part of the dry season. These nuts have to be soaked for three or more days in running water, and they are then cooked in paper-bark packages, or are ground to flour- like powder and cooked like damper (unleavened bread made of flour, water, and sometimes salt). It was the Australian anthropolo- gist Fred McCarthy who had the good fortune to come across some extraordinarily interesting "string- patterns". These can be compared with carved murals or has relief drawings which â€" in the Mediter- ranean area as well as elsewhere â€" have revealed a great deal of the ancient history of different races. Reef Petroleums Expands Interests The manner in which United States capital is being poured into, the Alberta oil fields is clearly shown in the case of Reef Petro- leum';, Limited, a Canadian com- pany which has secured title to reservations and 'leases totalling 183,000 acres. Standard Oil of Indiana is work- ing oa 28,040 acres of these hold- ings, paying Reef $28,000 cash and bearing the drilling expense, with Reef retaining » 25% interest. Rio Vista Oil Ca Ltd. another largt U.S. company (subsidiary of Rio Bravo Oil Co.) it working on W,- 000 Reef acres and will share well or wells on a >'5%-25% basis, with Reef retaining 25%. A Lcrada Petroleimi Corporation, one of the largest of the American companies, i« testing 58,828 Reef- controlled acres by seismic survey and may drill an exploratory well for three-quarter interest. This com- pany has a similar Agreement on a block of C.P.R. lands, restTved by Reef, totalling 8.979 acres. In addition Reef Petroleums holds 2% interestâ€" 110,000 acresâ€" in Bear Oil Limited, formed to e-xplore 5,500,000 acres between the pro- ducing Redwater field and the tar sands of Fort McMurray, under direction of Dr. Theo. Link, with the following major U.S. and Cana- dian oil companies as partners: Pacific Petroleums Limited; Sun- ray Oil Company; Pacific Petro- leums; Tower Petroleums. This is the most ambitious oil seeking pro- ject in Canada at this time. Reef Petroleums has bought a large block of ground at Stettler, Alta. from Tower Petroleums and a well is now being drilled then. Reef has also taken an equity in the Dodds farmout of Imperial Oil, with a well going down, and in a third well on the Spedden farmout of Bamsdall Oil. Company policy is to participate in any good looking farmouts and acreage In the past two mon.hs $150,000 has been placed bi Reef treasury. The combination of substantial working capital, the financial and ted nical assistance of powerful American associates and an im- mense potential oil-bearing acreage places Reef Petroleums in an tx- cepttonally good position. "•Fifty Face" . . . From Fnuikenstein?â€" The "1950 Face," ai JMt ordained by faihion cxperta, it mocked by actresi Patricia NmI, Itft above, after a facial going-over by Hollywood makeup â- ipert Perc Westmort. Sajra W«8tmore, "It'i the lame mon- â- trous concoction I put on Frankenstein 20 years ago." At right BboTt, Patricia wears her "natural look" â€" the one Westmore thinki tht ahould have. As for New York's "1950 Face." West- Morc continues : "It'» eo awful H'a funny. They didn't release that mannequin face. It escaped. Accused Of Starving Child â€" Mr. and Mrs. Guy Scielzo are booked in a New York police station, charged with homicide in the star\'ation death of their three-year-old son, Guy, Jr. The child died in a hospital soon after social workers found it starv- ing. Another child, also suffering from malnutrition, is on the critical list. The $75-a-week salesman offered no explanation for the neglect. Trains That Ride Just Like Velvet Is there a halfway vehicle pos- sible between airplane and train â€" a kind of winged centaur, as it were? The French nationalized railroads iMnk they have developed such a ereature in their rubber - tired Streamlineri. Hard-pressed Cana- dian and American railroads facing airplane competition mav be inter- ested. The French have attacked the problem fai a very logical place, the wheels. This might seem a much too simple approach in an age when complicated technicalities hold tiie Boor. But when you get right down to it, the body of a ear and the body of an airplane being so much the same, about Ae only place for change rests on the supporting stirfacrs and the driving power. In an airplane, some noise is eaused by the rush of air past the wings, but its often excessive noise and its vibrations come from the pane engines. Soundproof cabins with which many airHnes equip their planes have helped some, but not too much, though the newest British-built jet planes are said to travel at high speed with no engine drone and virtually no vibration. In a train being hauled by a locomotive, there is no driving noise or vibration to transmit itself k»to the body of the carriage. The only sound and vibration come from the support element, from the wheels running on the tracks. Ergo, â- aid the French, let's attack the problem there. This they did by using pneumatic rubber-tired wheels, running dir- •ctly on the rails, with a metal flange to keep them on the track. An ordinary railroad car would be too heavy to put on rubber tires, so the French designed a light- weight modern type of streamline train, with carriages weighing 14 tons instead of the usual 40 tons. Even this weight caused for wide distribution in using pneumatic tires, to there are 20 wheels to take it. These are divided into two trucks, fore and aft, of 10 wheels each, 5 on a tide. A gauge indicates the pressure of each, and a failure of any ont would not prevent the train from, continuing to the next station, where the wheels are always checked. To sec one of these trains pull out of a station it an uncanny ex- perience. A great silver rod sud- denly slides past without tht slight- ett tound. The only thing you can Hkcn it to it being in a motion- l^icture theatre where tuddenly the tound track goes dead. Inside the train, the experience k the tame. You arc moving be- fore you know It and you glance qdckly to be lure that it it your train that is starting, and not the train next to you pulling out in the opposite direction. The take- off is handled smoothly by the engineer and you find yourself slipping through the rail yards and across switch joints without sound or vibration. Naturally, the level for conversa- tion is just like in your own home. It makes airplane and ordinary rail efforts to deaden sound teem feeble by comparison. So yon slide along in something that it as tmooth as an airplane in perfect weather but much more lilent and minus vibration. On bad stretches of track, be- cause France has not yet restored all its main lines to good condition, you get bumps which rubber tires cannot eliminate. Otherwise, the trip e-xceeds in silent comfort both ordinarj- air and rail travel. The work the fi,inges have to do to keep the car on the rails is ap- parently very slight, because you cannot trace any sound or feeling to that source. Naturally, this easy running i;? translated into economy, and the cost of hauling this train is much cheaper than with the ordinary steel-treaded-wheel cars. .\s for speed, the Paris-Stras- bourg trip is 316"j miles and, in- cluding two stops, it has been done for months now on a regular sched- ule of five hours. Here again the airplane gets competition because no time is lost in getting to and from airports. Considering the small time difference plus even smoother and more silent travel, there 'is less reason now for tak- ing to the air. The rubber-wheeled train itself it completely modern, with beauti- ful fluorescent lighting and all other appointments giving maximum comfort. SAM'S JUNIOR GARDEN TRACTOR $1491 Tw«It« m«nths to vuy . Order ii«w kad n* Ttarm wkon jrau need It. Tw» r*»*» (vamat**. V«n nmmw Hft itm* BiutlBC. A CBTLO CAN OPKBATK n*. Ov«e p«w«ni with mast aaev* 4 «r«l« air ««*M tntimr. Uckl •!•«- kw. Mil«tT»tliic. MoirUnic, bUHnc ami w n i •antral. F<w<r-take-«r tar atbar â- Ma. Na»l«. •tniw and aasllj kaadlad GARDEN POWER TOOLS LIMITED Waa* HUl (Stairbani). OM. "TABLE TALKS ^ clai^c Andrews. Some folks aat hv«r for reasons of health. Others, jnst because they love h. I happen to b« in the sec- ond category, pertonally, and am al- wayt on the lookout for new and intcretting wayt of cooking and aerring it. • • • - Up to a few weeks ago I had navar heard of this method â€" and perhaps it will be a novelty to tome of you as well It's called FRENCH FRIED LIVER Clean liver and cut it in strips (at you would potatoes for french frying). Dip the liver strips in a beaten egg and then roll in a mix. ture of ^ flour and }i cornmeal until well coated. Fry in deep fat. (The fat should be hot enough to brown a stale bread cube in 60 sec- onds.) Fry until golden brown â€" this does not take long. Remove from the deep fat and drain on paper tow- eling. Season with salt and pepper and serve with spicy tomato sauce. Dip liver into the sauce and eat with fingers. « • » More and more women are buy- ing pressure sauce pans, and most of them agree that they're a won- derful help, and a real time saver. Still, a recent survey shows that there are many who use theirs only occasionally, and who are not get- ting their money's worth out of them. < « • Take meat, for example .\ com- mon objection heard during the course oi the survey was that meat cooked in a pressure pan tends to use its flavour. But there are things you can do to retain both flavor and texture. • • » First, sear the meat to a good brown on all sides, Mrs. Roy Potter suggested. "If you don't tear it all around," she said, "you lose the juice, and then it's more like a boiling piece." She uses an iron tkillct for this, al- tho you can do it in the pressure pan before putting on the lid. • • a Then be sure to hold the pres- sure constant while cooking. Varia- tions in pressure tend to cause juicca to escape. The pressure used makes a difference, too. Some books advit« 10 pounds for meat â€" others 15 pounds. Probably texture it better when cooked at 10 pounds. • • » Ever try rabbit in the pressure pan? Mrs. Harold Whitley did, and liked it fine. She browned it well beiore pressuring it. In winter, Mrs. Whitley used a coal range to heat the kitchen, so fuel saving isn't an item then. It's in summer that her pressure pan gets a work-out, on the hot plate. « * • In another part of the same coun. ty, Mrs. Carl Lueder likes the pres- sure pan for cooking pork. Pork chops, when done, are put in the oven for a few minutes. This dry heat seems to harden the fat. If you have a broiler, that will give the same result. « * * Mrs. Potter and her neighbor, Mrs. Leroy Henniges, had given pressure pan demonstrations for their neighborhood. Meat loaf was one of the foods they prepared. Here's the way they did it. Take: 1% pounds ground beef 3^ pound ground pork 2 teaspoons salt Pepper 2 eggs, aUghtly b«at«n 1 medium-sized onion, minced 1 ttalk celery, mincad 1 medium-sized carrot, grattd ^ cup bran flakaa 2 tableptoons barbecue tauct 1 tablespoon lard 1 tablespoon water 4 large potatoes Combine the beef and pork; sea- son with salt and pepper. Add eggs, onion, carrots, celery, bran flakes and sauce. Stir well, and form into two small loaves. Wrap in waxed paper and chill at least one hour hi the refrigerator or other cool place. (This prevents loaf from breaking apart while cooking, and helps sea- sonings penetrate the meat.) Heat potatoes and add fat. Brown each loaf well all over. Place pota- toes around loaves and add;..wster. Place cover on cooker and allow steanwto flow from vent. Cook 15 minutes at 15 pounds. • • • Swiss steak cooks nicdy in a prctture pan, says Mrs. Ralph 01- sen, of Hamilton. She also recom- mends this recipe for other sorts meat balls: 1^ pounds ground beef H cup rice 1 taupoon iah H taMpoon pepper 1 tablespoon onion, minced 1 small can tonAto soup ^ cuy water Combine meat, rice, lalt, pepper and onion. Shape into small balls. Heat toup and water in cooker; drop meat ballt into toup mixturtt place cover on; cook 10 minutes at 15 poundt. Let stand until pressure goes down. * a • Green beans, carrots, Irish pota- toes â€" these cook wonderfully well in the pressure pan. "And baked beans," said Mrs. Potter; "are really out of this world. The pressure pan leaves them nice and soft and moist" a * a Steamed puddings and breads are ideal for pressure paa cooking. .\c- cording to directions, you start by leaving the vent open. That give* the effect of a steamer. You need plenty of water in the pan, because evaporation is rapid. The bread is set on the "trivet," Or. rack. Final cooking is done un- der pressure. Boston brown bread is one of Mrs. Potter's favorite re- cipes. • • • She recommends the pan tor dum- plings, too. "They come out so fluffy and nice," she said. "Use it just as a steamer for that â€" don't put the weight on." a * « Be careful in cooking foods that tend to foam, like apple sa.'ce and cereals. The vent-hole can become plugged by food particles. Then, after a high pressure is built up, it will spurt out with considerabla force. One woman ended up with apple sauce all over the kitchen ceiling. a a a If you are inclined to be Umid, k will be best to follow the advice of one manufacturer, and not usa the pressure pan for cereals. Used wisely, you needn't be afraid of your pressure pan. And it will certainly save you a lot of time and fuel. Are You A Joker? If to, write for our fret catalogue of Jokes, Tricks and Magic Nov- elties. COLLINS JOKE * MAGIC SHOP 975 Someraet St. W. Onawa, Ont 'Wholesale and Retail QUICKLY BREAKS COUGHINe SPELL Fast Action of Lymoids Leaves Man Grateful I 'Ibsve oxd LTMOIDS tot ecugh relief for many >'ean,"wntesa Brvitfopi r«udeJ3t, "and their quick ftcuon almost alwaya rmevea irri* twion." Cirry LYMOIDS »la«r» wiih you. Wiii ita coQceatrated medirioaJ oiU, LYMOIDS n»u»lly briaginscknt relief in threat tickle, ccugbiDg and boaneiwBe. Most itorefl Ml LYTiOIDS. but if uDobtainabie, leod lOo in iUinpa or eoin. to LYMOIDS, U9 Peari S*.,Tor)ato. Lt-I Do You Suffer FROM A "Weak" Back? Does sitting in a draft or in a damp, chilly room sometimes bring on an ach- ing back? Many people sav they get "cold" in the back â€" or in the kidneys â€" so easily. .\t such times it's good te know about the quick reUef of ENr. Chase's Kidney-Liver Pills. Remember, both kidneys and liver must filter out impurities from your bloodstream. So if you feel tired, worn-out, headachy â€" with painfii joints and aching back â€" lock to boA your kidneys and liver. That's why Canadians ha\'e been relying on Dr. Chase's Kidney-Liver Pills for over half a century. ' Give your system a chance to work properly. Always keep Dr. Chase'a kidney-Liver Pills handy â€" especially The name • during^damp chilly weather. "Th^ "Dr. Chase" is your assurance. JITTER BiMta WMlai •*»•» Mvrree mma rem Aseetr bmmkk/ By Arthur Pointer