Notes and Queries

Otago Witness, Issue 3889, 25 September 1928, Page 48

Notes and Queries

Qusations for reply In the coming issue of the Otago Witness must be received not later than SATURDAY Night. f Questions will NOT be replied to through the post. Questions must be accompanied by the name and address of the writer, but a nom de plume may be adopted for publication. J. M., Kaka Point, sends a diagram, and wishes to know the acreage of the fie'ld it represents. 10J acres. •Hannah,” Dunedin, wishes to know the name and address of anyone in New Zealand who reads character from handwriting. Perhaps some reader will oblige us with this information. •* Contract,” Allanton, sends a diagram, and wishes to know the acreage of the paddock it represents. Your diagram did not supply sufficient data for us to give an accurate reply, but a rough estimate ie 15 acres. u A. Z.,” Fairlie, asks for a copy of the poem “ The Modern Version of the House that Jack Built,” which begins: “ This is the substantial residence erected by Master John.’' Perhaps some reader can supply the lines required.

" White,” Lake Wakatipu, wishes to know the names of some phonograph dealers who sell cylinder records (Blue Amberol) such as “Billy Boy,” ’Lay My Head Beneath a Rose,” “ Prisoner’s Song,” and other late songs and fox trota. Phonographs, Ltd., Edison Hall, 79 Stuart street, Dunedin. “Music,” Toiro, writes: “I have a song - —melody and words—for publication. Is there any firm in Dunedin or anywhere else in the Dominion that I could submit it to for publication? If not, where should I send it?” ——Write for advice as to the particular song to Messrs Charles Begg and Co., Princes street, Dunedin. ,F- L. H., New South Wales, wishes to know (1) if in Maori there is a name Tera, or should it be Teera? (2) Is the racehorse named Ti-tree a Maori name? (3) Do two e’s follow' in the Maori language?; (1) The name is Tera. (2) No; in New Zealand there is a shrub or small tree (manuka) called tea-tree, sometimes written titree, as though a native name. (3) No. A. M., Gore, asks: (1) Is it possible to obtain a Bills of Exchange Act, and where would one apply for it? (2) Can you recommend, a book on bank transactions, and also one on matters of law concerning commercial work? 1 have already ‘ Twentieth Centurj' Commerce and Book-keeping,’ by -J. S. Skinner.”- (1) Yes; from the Government Printer or through stationers. (2.) “ Dictionary of Banking,” from Messrs Gordon and Gotch, Ltd., Dunedin; “ Mercantile Laws of New' Zealand,” by Waddy, from Messrs Whitcombe and Tombs. Ltd. “Aviator,” Waimate, asks: “ (1) Were Alcock and Brown the first to fly the Atlantic? If so, when? (2) Who was the first to fly round the world? and w’hen? (3) When did Sir Ross Smith and Sir Keith Smith fly to Australia? (4) Which of these is still living? ” (1) Yes; June, 1919. (2) United States Aripy airmen are credited with having flown 27,000 miles “ round the world ” in 1924, occupying 336 flying hours. In 1925 Marchese di Pinedo flew 34.000 miles, occupying 360 flying hours, his route ' being Rome-Melbourne-Tokio-Rome. (3) November-December. 1919. (4)- Sir Keith Smith. “Sue,” Gore, asks: “ (1) How can I remove stains from light champagne shoes caused through walking in wet grass? The stains are ugly, brown, irregular marks, and I- have tried Bostock and methjdated spirits w'ith no results. (2) Where could I procure mennaline? I have tried to buy it from the local chemist, but he does not stock it.” (1) We cannot really advise you on this matter. The stains are evidently right through the leather, and. in -any case, are difficult to deal with. We advise you to consult a dry-cleaner. (2) Any Dunedin chemist advertising in the Otago Witness stocks this -preparation. A. R. P., Tapanui, writes: “I want to know what height a bullet from a .303 rises in 200 yards and the range is 600 yards. What they fire at that is the target The reason why I am asking you this question is that I am getting the telephone in, and it crosses the range 200 yards from the first place they shoot off. Can an electric wire and poles cross a rifle range without the bullet touching it? It is also 200 yards from where they shoot off.”—»The questions are rather vague and the information supplied meagre, but assuming that the range in question is dead level at firing point and target the trajectory at 200 yards would be practically negligible—sin—and at 600 yards sft 6in.

E. C., Oamaru, writes: '“ Could you inform me how to kill black fleas? I fiave removed into a house for three months, and cannot sleep at nights for them, and I have new blankets and bedding. I have Keating’s powder on now. It is an old house, and a large family and a dog lived in it before. I have been in a fortnight. I wish I could find a remedy for getting rid of them, as I never had them before.” There is nothing better than the free use of pyrethrum powder, sprinkling same in all crevices, etc., and where required. Keating’s powder is fully as effective perhaps, but costs more. Get

lib of pyrethrum powder from Messrs Kempthorne, Prosser, and Co., Dunedin. “ Reader,” Central Otago, wishes to know (1) what would take out Zebo stove polish stains in linen and tweed; (2) a recipe for making Bulgarian rock. (1) You could try applying benzine to the stain, but we are afraid you would not be very successful. Dry-cleaning by a reliable company would be much more satisfactory. (2) We cannot find such a recipe as you desire, but suggest that this for nougat may do instead: 21b sugar, |lb honey, two tablespoons glucose, one cupful water, whites of two eggs, 11b almonds, a little icin'' sugar. Boil water and sugar together, and, when beginning to boil, add the honey and glucose (or cream of tartar). Boil 10 minutes, or till a little stirred in a cup is as stiff as the cream used for chocolate creams. Take off the fire and add the whites of eggs beaten stiff with icing sugar. Work in the almonds, previously blanched and sliced, also another ilb icing sugar. Press into cardboard boxes lined with slightly greased paper, and put. a weight on top. Next day-cut into slices.

“Cogs,” Balclutha, writes: “I want to reduce the sound of a pump. The principle of the Bump is two small cogs. Could you inform me how to do so as it is making too much noise? It is electrically driven. The exact name of the pump I do not know, but it is made by. Gould’s Manufacturing Company, U.S.A.” Mr H. M. Davey replies: “ Your wheels would seem to be rough, cast iron or steel tooth wheels, and it is regretted that you omitted to mention whether they are the same size, or if one is much bigger than the other, as is likely, seeing they are electrically driven. Old-fashioned gearing used to be made by the larger wheel being what was called a ‘ cog ’ wheel, as the wheel had morticed holes where the teeth were to be, and hardwood teeth were driven in, and were shaped to the form of teeth. -I have seen many such wheels, and they made very little noise. Now, I understand, you can get ‘ rawhide ’ wheels, which are said to be .noiseless, or you can have what is known as friction gearing. Then there is the plan of encasing the whole with a double wall of brick or even wood. Gould, or their New Zealand representative could tel’ you where to get the ‘ hide ’ wheels, and also if same would be suitable for "you.”

F. M. L., Evans Flat, writes: “I should like to know what size pipes would be required to bring water 200 yards, and what size electric motor would be required. I would want 50 gallons of water every day, and there would be a lift of 30ft.” Mr H. M. Davey, .consulting engineer, replies: “There has been a little trouble in finding a plant small enough. The electrical firm visited had not anything suitable, but most kindly told me that Messrs Reid and Gray, of Burnside, made what was considered would be suitable. I consulted their electrical engineer, who says that the pipes had better be lin in diameter. They can give you all you want, and it would be beet to cominu- „ nicate with them, and send them a sketch like you sent the editor, only make it clear the total height you require, as it is not known whether the 30ft are from the ground or from the water, which is considerably below. I also think that the pipes should enter the top tank from near or at the bottom, not over the top as yov have indicated, though, considering the whole circumstances, it would not much matter, but entering low down means lesser lift for the pump when the tank is not full.”

“ Thirteen Years’ Subscriber ” wishes to know (1) a good recipe for parsnip wine; (2) address of dye works in Dunedin. (1) 31b of parsnips to 1 gallon of water, 31b of sugar and 3oz whole ginger to 4 gallons water. Slice the parsnips and boil for three hours, strain and add the remainder of the water, with sugar and ginger, bruised. Then boil another hour. When cold •add a little yeast; bottle in two days, but don’t cork for one week. Another method: The ingredients are 41b of parsnips, 31b sugar, loz hops, one tablespoon of yeast, one slice of toasted bread,' 1 gallon water. Cut up parsnips into quarters, and .oil gently until tender enough to lift out. Add hops tied in a muslin bag, and boil with parsnips; strain and add sugar. Allow liquid to become lukewarm, then spread yeast on toast and place in the middle of brew, and allow to ferment for 36 hours. Put into a cask, and as soon as no hissing sound can be heard fermentation has stopped. Bottle. The wine can be used in a month, but better results are obtained if it is put in a cask and buried for six months. A third recipe is: To make 5 gallons of wine take 201 b of parsnips, wash very clean and cut off all brown parts, slice them up and boil until quite tender for two hours and a-half with £lb bruised ginger, strain and boil up again with 201 b of sugar. When nearly cold ad'’ half a cup of yeast. Let it stand three days in an open cask, skimming night and morning. • "When done working, cork tightly and leave for 12 months. August is the best month for making parsnip wine (2) Taylor’s City Dye Works, 137 George street, Dunedin, are the largest dye works in New Zealand.

C. C., Geraldine, asks: " Could you give me a recipe for making home-made chocolates? (2) Do you know the names of any books on wool-classing and wool in general ? If- so, what is the price of same and where may they be procured? ” (1) Chocolate covering is light work, requiring delicate touch.

Each centre is dipped singly into the pan of covering chocolate, then it is withdrawn with a sweet fork or ring, and deftly inverted on to greaseproof paper. When used at the correct temperature the chocolate will rapidly set to a firm coating enveloping the centre. In covering chocolate centres aim at glossiness coupled with a smooth exterior and neat marking. Centres can be made of almost anything. They must be quite cold, set, and perfectly dry, therefore it is best to make them the day before they are dipped. Turn them so that they may dry below as well as on the top. Some of the materials which may be used for centres are as follow: Small cubes of glace ginger or pineapple; almonds " blanched and browned; almonds rolled in flavoured fondant; small blocks of nougat, hard or soft; small blocks of fudge, candy, or toffee; jellies; walnut halves; marshmallows, and caramels. To make the covering chocolate buy a slab of solid chocolate, cut it up roughly, and place it in the upper pan—that is, a lidded saucepan to fit on the top of another ordinary saucepan containing boiling water. Htir well till the chocolate is dissolved, then remove from steam, and heat well till the chocolate thickens.Keep the pan with the boiling water in it close at hand. When the chocolate is the consistency of stiff mud plunge it. over the steam for about half a minute. Remove and again beat well. Stir the chocolate gently' until it just makes a mark on the bulk when it is dropped from the spatula—about 88deg Fahr., if tested with a thermometer. The stirring is done to expel air bubbles. In working there must always be a feeling of resistance in the chocolate. If it runs thinly and freely it is too hot. If the covering chocolate is used too hot it will dry speckled and grey. Frequently stir up the chocolate while dipping. In dipping drop the centre in, lift out. tapping the fork gently against the side of the pan to knock off superfluous chocolate. Avoid scraping on the edge of the pan. Invert the chocolate on to greaseproof paper. Ornament by resting the fork on the chocolate and gently raising it. drawing the coating up into a ridge, and then withdraw the fork smoothly. Any further ornament must be dropped on to the chocolate before it sets. Pack chocolates away’ in boxes lined with waxed paper, putting layers of waxed or greaseproof paper between each layer. Well-made chocolates will keep in good condition for weeks. . (2) Messrs Whitcombe and Tombs, Princes street, Dunedin, can supply “ Sheep and Wool Industry in Australia and New Zealand ” at 10s 6d, and Cowley’s “Classing the. Clip,” price 15s.