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

THE COLBORNE EXPRESS, COLBORNf^NT. JAN. 3, 1957 Rubber Tires In Paris Subway The rubber tire has at last persuaded Paris that all of its 6,000,000 daily passengers must be carried pneumatically. The 56-year-old underground railway was the last to surrender to the rubber tire. After 18 years of argument with the Michelin Tire Company, it agreed in 1950 to make a test. From 1952 to 1954 an ordinary Metro car, with enough extra ballast to simulate an average load at all times, travelled 37,500 miles. The Michelin Metallic F-20 tires with corrugated tread showed only the slighest wear. (They are called metallic because four metal metal gauze layers are woven into the rubber.) The decision was then reached to change over the entire system to rubber tires, thus bringing it in line with the several million automobiles, buses, scooters, motorcycles,* and bicycles on the streets. The first train came into public use on Nov. 8, 1956. There had been no doubt that the rubber-tired train had all the advantages. It could get away faster and stop more quickly; its progress, according to an engineering poet, was like-that of "a swan on a lake"; and motors, controls, bolts, car bodies, and passengers were not being continuously shaken to Work was begun on the complete trains, which were to include other pleasant features such as more and wider completely automatic doors, psychologically - praiseworthy ligthing, and softer seats. The new train carries 650 passengers, of whom only 96 can sit during rush hours, in four coaches, three being equipped with motors, and one a trailer. There is one first-class compartment in the trailer, to seat 16 people with 73 standing. While the train was being built, a new roadway had to be laid. The most difficult of the Paris underground lines was chosen, No. 11 from the Chatelet (opposite the Island of the City, where Paris was born) to the Lilas Town Holl, in order that the effect of steep grades and numerous sharp curves could be fully tested. The new track is in wood, a fact which might comfort the Canadian street-builders of horse-and-carriage days who insisted that wood blocks were the ideal material. The wood used is a form of teak grown in the Cameroon, known as azobe, remarkable for its homogeneity and durability The azobe strip, about a foot wide, is embedded in prestressed concrete. This concrete base steps down on the inside of the track, on both sides, to take a steel rail which comes into use on only two occasions: first, if a tire goes flat, when a small steel wheel normally a couple of inches up in the air conies down and takes the weight of that part of the car on to the steel rail; and second, when passing through switches. In going through switches, the wheel flanges take over the task of guiding the car, ordinarily the work of small pneumatic tires which stick out at the sides and bear against a guiding strip, just ibove the roadway, on each side The trains are driven by electricity, as are the other Metro Irains, picked up from the side rtrip and returned through the mxiliary steel rail. Each car is 19 feet long and 7-8 feet wide, nipported by two bogies, each with two axles; thus there are eight pneumatic tires to each coach. The first train uses two 130 h.p. motors to each driving coach, coupled in series and then in parallel, controlled by an electric camshaft for both driving and braking. As braking begin and ends, electric braking is combined with air braking through an electro-valve. The durability of tires for train work had been tested for 24 years, the first rubber-tired railcars having been put into operation in France in 1932. These tires, however, were used directly on the steel rails; and although there were great advantages from many points of view, their use has gradually dropped. The famous Paris-Strasbourg Express on rubber tires went out of service in 1954; and the only remaining rubber-tired express in France, Paris-Basle, will stop running before the end of 1956. Tests made so far have proved that the present tire will last 125,000 miles before it has to be retreaded, when running on the teak roadway. With the metal gauze construction of the body of the tire, it is possible to retread four times. As an experiment, one wheel of the test car which was used for two years was locked tight and then dragged for 1,640 feet at 28 m.p.h. At the point of contact the rubber -was burned away through the first metal gauze layer, but three layers remained. The smell of burning rubber was sufficient to warn train and station staff. Rubbish Causes Heaps r* Trouble Rubbish--7u ,vj tons of it--is causing a stink in Mexico City, in more ways than one. For fifteen years this rubbish has piled up in mountains on the land of three Mexican citizens. But now the city authorities want to take it away and bury it, the landowners are appealing to the courts to stop them for they say the rubbish is rightfully theirs. It may sound like nonsense -- but it's true! In the past Mexico City refuse has been unhygienically piled up in outlying districts such as Az-capotzalco. But as the city expands and homes, and schools are built in the area, the city fathers have decided that waste matter should be buried in pits farther out instead of being left exposed. Notice was served on the joint land-owners that these mountains of refuse would be removed. But the landowners, highly indignant, took the case to court. They explained that the only reason they allowed the government to use their ground for dumping was that the refuse, as it decayed through the years, would become suitable for fer- Now, after fifteen years of patient waiting, the land-owners claim they have at least 70,000 tons of humus refuse. They say that the city authorities, by removing the dumps, would be depriving them of their livelihood. Meanwhile, until the case is decided, residents of the area get wafts of nauseating smells every time a strong wind blows up. Keeping up with the Joneses would be easier if they didn't change directions so often. --Ken Irwin in Corydon 'Swallowing' His Way Through College James Ball, 21, is working his way through college by swallowing swords. The self-styled "youngest sword swallow«r in the world" is a sophomore at Fort Hayt State College, where he is majoring in speech and radio. To pay hi» way he gives performances and spends his summer vacation traveling with th» Royal American Shows. Above, right, he swallows the 26-inch blade he displays at right TRAVELLING "SNOW" - HOUSE - The Governor General wasn't wearing parka and muk-l.uks when he called on pretty Eskimos Paulette Aneroudluk and Annie Wetaltuk in this igloo built by the Department of Northern Affairs. No melting snow dripped down to sizzle on the frying pan in this colorful northern housekeeping scene for the igloo was at the Ottawa Men's Press Club Ball, 1,000 miles south of the Arctic Circle. The Northern Affairs' igloo has become the fastest-travelling snow-house in Canada. Designed by an Eskimo and built in Ottawa of plastic styrofoam it was displayed first at the Canadian National Exhibition in Toronto this year where it proved one of the hits of the big "Ex". TABLE TALKS cJar\& Ancbews. Dessert is the crowning touch to any meal. Qmit it, arid a disappointed look follows 'round the table even though the lunch or dinner has been hearty. But make a hit with that last course and you score out of all proportion to the trouble you took. CUSTARD SPONGE PUDDING 2 squares unsweetened chocolate 2 cups milk 4 tablespoons flour y2 cup sugar Vt teaspoon salt 2 tablespoons melted butter 3 egg yolks, slightly beaten 1V-2 teaspoons vanilla 3 egg whites Add chocolate to milk and heat in double boiler. When chocolate is melted, beat wjth rotary egg beater until blended. Combine flour, suger, and salt. Add butter and mix well; then add egg yolks. Add hot chocolate mixture gradually, bft'frcS-' ing thoroughly. Add vanilla. Beat egg whites until they will stand in soft peaks; then stir gently into chocolate mixture. Turn into greased 8-inch round baking dish. Place in pan of hot water and bake in moderate oven (350° F.) 45 to 50 minutes. Serve warm or cold, with cream. Serves 6 to 8. TAPIOCA CREAM 1 egg white 2 tablespoons sugar 1 egg yolk 2 cups milk % cup sugar % teaspoon salt 2 tablepsoons minute tapioca 1 square unsweetened chocolate V-z teaspoon vanilla. Beat egg white until foamy throughout; add 2 tablespsoons suger, 1 at a time , and continue beating with rotary egg beater until mixture stands in very soft peaks. Set aside. Mix egg yolk with a small amount of the milk in saucepan. Add % cup sugar, salt, minute tapioca, remaining milk, and chocolate. Place over medium heat. Cook until mixture comes to a boil, stirring constantly -- 5 to 8 minutes. (Do not over-cook . . . mixture thickens as it cools.) Pour small amount of hot mixture gradually on egg-white meringue; blend. Add remaining mixture, stirring constantly. Add vanilla. Cool, stirring once after 15 to 20 minutes. Chill. Serves 4 to 5. CHOCOLATE MERINGUE PIE Vi cup sugar (or Vs cup honey) Vi cup flour V2 teaspoon salt ZV2 cups milk 2 squares unsweetened chocolate 3 egg yolks, slightly beaten 2 teaspoons butter 2 teaspoons vanilla 1 baked 9-inch pie shell 3 egg whites 6 tablespoons sugar Combine sugar, flour, and salt in top of double boiler, mixing very thoroughly. Add milk gradually, stirring well. Add chocolate. Place over boiling water and cook until chocolate is melted and mixture is thick and well blended, stirring constantly. Then continue cooking 10 minutes, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigourously; return to double boiler and cook 2 minutes longer. Add butter and vanilla. C00L Turn into pie shell. Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling. Bake in moderate oven (350° F.) 15 minutes, or until the meringue is delicately browned. CUSTARD BREAD PUDDING VA squares unsweetened chocolate ZVi cups milk 2 eggs V% cup sugar U teapsoon salt 1 teaspoon vanilla 2 cups cubed stale bread Add chocolate to milk and heat in double, boiler. When chocolate is melted, stir until blended. Beat eggs until foamy; add sugar and salt. Then add chocolate mixture gradually, stirring viborously. Add vanilla. Place bread in greased baking dish; pour mixture over it and let stand 10 minutes. Mix well before baking. Place dish in pan of hot water and bake in moderate oven (350° F.) 50 minutes, or until pudding is firm. Serve warm or cold with cream. Serves 6. * * * CHOCOLATE SOUFFLE 2 squares unsweetened chocolate 2 cups milk Vi cup sugar % cup flour Vz teaspoon salt 2 tablespoons butter 1 teaspoonful vanilla 4 egg yolks, beaten until thick and lemon-colored 4 egg whites, stiffly beaten Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add small amount of chocolate mixture, stirring until smooth; return to double boiler and cook until thickened, stirring constantly; then continue cooking 5 minutes, stirring occasionally. Add butter and vanilla; cool slightly\ while beating eggs. Add egg yolks and mix well. Fold into egg whites. Turn into grettsed baking dish. Place in pan until souffle is firm. Serve immediately with Chocolate Sauce or with cream. Serves 8. The baking dish may first be buttered and dusted with granulated sugar to give interesting finish and texture. Holy Roguery A church "is just about th« last place you would connect with crime, yet recently a gun and some clothing used in an attempt at bank robbery were found hidden in a London church. Churches themselves suffer from the attentions of thieves. One thief never left a church he had looted without kneeling before the altar to ask pardon for his crime. One morning he was caught in the act while doing this, for a piece of the altar fell on him. It did not do him any serious injury but pinned him to his knees until the police came! In Cremona, about twenty years ago, a priest was at the altar when he suddenly staggered, his face convulsed. By a tremendous effort of will he completed the ceremony and then collapsed. Sulphuric acid had been put into the altar wine, but the sacristan who prepared the wine denied any knowledge of it. Later is was found that a colleague of the sacristan had poisoned the wine to get him into trouble. - MERRY MENAGERIE "Talk about a busman's holiday 4 on his day off he goes on Get Sea Breezes By The Package An ingenious method of manufacturing sea air has been invented by a Yorkshire businessman. His synthetic ozone makes it possible to switch on sea breezes in the home and will also be used to help sufferers from asthma and other chest troubles who cannot travel to the seaside. This home-made ozone is manufactured from a special species of seaweed found in Scotland. It is processed into large tablets which are then inserted into a machine similar to a hair dryer. Air is sucked in at the back of the machine, forced through the tablets and then blown out at the front in the form of tonic sea breezes. Anyone owning one of these machines will be able to operate a switch and have health-giving sea air blowing through the home at any time it is required. The ozone gives the user a tremendous appetite, says the inventor. He sometimes comes home after a heavy meal at a restaurant, switches on the ozone in his study and, half an hour later, feels hungry again. REBEL'S FARE in Hungary: For freedom fighters, bread crusts. A Tale Of Two Lunches By KENNETH GILMORE NEA Staff Correspondent Washington -- (NEA) -- This is a tale of two lunches and the world's troubles. The last lunch took place in Washington in a popular Italian restaurant. The swarthy man across the table shoveled a fork full of French fries' in his mouth, finished off his martini and described the Hungarian revolution as follows: "Just a bunch of Fascists and bandits roaming the streets and countryside, killing, looting and stirring up trouble." The lunch before that was less leisurely, less fancy. The rebel leader munched on a crust of bread and offered me a piece. This was in Sopron, Hungary, a tew hours before the Russians advanced. In broken English he said: "Please believe me, our cause is real. We're not Fascists like the Russians say. We're just people fighting against oppression." Back in Washington I got a plone call. The Russian embassy attache in Washington asked me to meet him for lunch. I nearly refused the offer after having witnessed Soviet tyranny in Hungary. But a desire to find out how closely Russian embassy members followed the Moscow line prevailed. Furthermore, I had a naive hop that perhaps this One Russian might privately admit to some of Russia's murderous mistakes. He was one of the press attaches who had been most cooperative in answering my in- quiries in the past. And on social occasions at various embassies I had talked to him about everything from TV to Tolstoi. Once or twice after cocktails he had opened up a bit. Not, this time. It was as if an Iron Curtain had slammed down on the table between us. "One thing I can tell you for sure," he declared waving his fork, "the rebellion in Hungary was not spontaneous. It was directed by a small group of weli organized Fascists. And Russia hud to protect Eastern Europe from having a Hitlerite state in its midst. "I tell you it could not have been a popular uprising," he repeated. "They were well organized. These bandits had a lot oi arms and ammunition. They must have come from the outside." Although he would not say so, he was implying that America hid provided the weapons. And again I remembered lunch with my rebel«friend. As we stood in the melting snow at high noon he begged me to let the American public know how badly the freedom fighters needed arms. "We have hardly any ammunition left," he said pointing to a truck where a meager supply of bullets was being distributed. "What we have were taken from the Hungarian Army supply depots during the first days of the revolution. "What we want more than anything else are bazookas to stop the Russian tanks. We just have a few old cannon. "I have plenty of young men and women who are ready to die, but that's about all." Between bites of apple pie in Washington the Russian replied: "The Hungarians were misled by the Fascists. Those who took up arms didn't know what they were doing. They were confused." And I recalled the bitter remark blurted out by a teen-age peasant boy standing by the rebel "We detest the Russians who rule our country. The soldiers steal our crops and rape our The waiter brought on the coffee in Washington. I asked about the thousands of refugees who hid come to Austria across the border. "They are scared of the Fascists. They run away but most of them will come back soon when everything settles down." How about the Communist refusal to allow U.N. observers in Hungary? "They would just cause tension and make matters worse," said the Russian. Then he smiled. "Now tell me about this Middle East situation," he said. "Why did Israel, Britain and France invade Egypt?" RUSSIAN FARE in Washington: For embassy guests, delicacies.