Sunday Gazette-Mail from Charleston, West Virginia on June 29, 1975 · Page 88
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June 29, 1975

Sunday Gazette-Mail from Charleston, West Virginia · Page 88

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Charleston, West Virginia
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Sunday, June 29, 1975
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Page 88
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By Doane R. Hoag SARAJEVO, Austria-Hungary, June 29,1914 -- At precisely noon Sunday a big red touring car with polished brass headlights, velvet upholstery, and a coat of .arms on the door, moved slowly down the crowd-lined streets of Sarajevo. In the front seat was a uniformed chauffeur; beside him a general of the army.-In the rear seat was a proud looking woman and a nobleman with pointed Prussian moustaches. As the big red car passed the bar- .ber shop near Rudolph Street, a wild-eyed figure leaped out of the crowd, took swift aim with a nic- kle-plated revolver, and fired twice. As the two shots'rang out, the Archduke Francis Ferdinand The Red Car of the Archduke and his wife crumpled to the floor of the car. The sound of those two shots, they say, echoed around the world -- for within 35 days they had set off the flames of World War I. The red car was returned to the Palace garage. A few weeks later Gen. Potiorek, the commander of the Southern Army, took it up to the front with him as his staff car. At the battle of Valjevo he met with such disastrous defeat that he took his own life. Credit three deaths, now, to the Red Car of the Archduke. A staff officer now took over the big red car. For 60 days it functioned perfectly. Then one day it lurched suddenly to the side of the road and killed two farmers. A week later it skidded on a curve, overturned, killed its driver. Score six! Next, the jinxed car fell into the possession of Gen. Sarcotic. Colliding with an ox-cart, it took the lives of two men, crippled a third. As the Austrian army retreated from Sarajevo, the red car was left behind. The occupation governor found it in the garage and promptly commandeered it for his own use. Within two months he was in the hospital with three broken ribs, and the hoodooed car was put up for sale. A ^wealthy physician named Dr. Srskec bought it for a bargain price, but could find no one willing to drive it for him. So hejlrpve it himself. Six months later his body was found in a roadside ditch, with the car on top of him. Now it was bought by a wealthy manufacturer named -Peter Sves- tich. An unsuperstitious man, he laughed at the car's ill-fated history, called it his "Devil Car," and invited all his friends to ride with him. A week later he was dead, four others injured. Score ten for the Red Car of the Archduke! Another doctor bought it, but didn't keep it long. His patients refused to admit him to their homes when he drove up in the hoodooed ' car. A Swiss sportsman named Blonti bought it next. He drove it just one day through the Dolomite Pass. A blind curve. A head-on crash. The other car went over the side. The red car stayed on the road. But Blontli died of a broken neck: Thirteen years had passed. The -war was over. In Transylvania, the birthplace of Count Dracula, a used car dealer named Hirschf ield had the car repainted blue, hoping no one would recognize it. But it remained unsold in his lot. One day Hirschfield needed a large car to take a party of friends to a wedding. He chose the blue one. Twenty minutes later the incredible vehicle chalked up its final score when it ran into another car on a curve and killed five people. That was the last of its awesome history, for right afterwards it was . reclaimed by the government of Austria, completely restored and put on display in the War Museum in Vienna. There it remains to this day. No one has driven it since. No one dares. In 13 years it had taken 16 lives. (Copyright DOOM Hoag 1975) Foods for the Taking By John Snuttleworth With the surge of interest in independence, first--time farming, and just plain survival, a number of old books plus several new ones on the subject of wild foods have become available. _ , As all of the books agree, it is virtually impossible to starve to death on this planet if you have some knowledge of what foods are good to eat. Acorns were one of the basic foods for many Indian tribes. They are as nutritious today as they were 10 centuries ago and no more difficult to prepare. There are many types of acorns, ranging from the big sweet nutmeats that fall from Eastern oaks to the small, bitter acorns of the Western live oak. Sweet acorns can be consumed as is, just like any nutmeat. However, if there is any bitterness to any of the acorns that you collect, boil them for two hours and pour off the water. Soak again in cool water with occasional changes. If there's a stream running through your farm, put the acorns in a mesh sack, anchor them to the sandy bottom with a big rock and let the flowing water do your work. After a few days, grind the acorns into a paste. This paste may be made into a mush by mixing half-and-half with water and cooking it. Adding wild blueberries or blackberries plus a little thick cream makes this a fine dish for breakfast, lunch or. dinner. If you can't eat it all at one sitting, spread the paste out on a clean board or rock and let it dry. You can then regrind it as acorn flour. Use this flour in the same way as any conventional flour. Cattails, also called elephant grass (typha), has been called by wild food expert Euell Gibbons "the supermarket of the swamps." Cattails are distributed worldwide and grow along the shores of lakes, ponds and the backwaters of rivers. Virtually every part of this friendly plant can be eaten. The young growing shoots are succulent and nutritious when eaten raw or boiled like gourmet asparagus. The root stalks are the most nutritious part of the cattail. The best time for collecting these goodies is late in the fall and through the winter to early spring. At this time.the roots have.the most food value. To prepare the root stalks for food; peel off the outer covering and grate, chop or grind the white inner part. You can eat them raw, or boiled and served with lots of butter and a bit of sesame salt and pepper. The yellow pollen that appears at flowering time can be cooked as a cereal, mixed with water and baked as small cakes or steamed as a primitive but delicious bread. Wild apple trees are abundant throughout many parts of the United States. The majority are trees that grew from seeds scattered by pioneers who tossed their apple cores out of their wagons or by birds who ingested a seed or two and then seeded from the air. Other sources of .wild apples are from abandoned orchards which may be found frecpiently by the back country roamer, .; Wild apples don't look anything like the big, well-preserved, and preservative-.coated specimens you find in supermarkets. They are usually small, dotted with insect holes and slightly tart. According to. the Air Force Sur- vival Manual, wild grapes the world over are not only edible but delicious. Being rich in natural sugars, they should be one of the wild foods that you seek diligently. Incidentally, if you're but searching for wild foods and get thirsty, you can cut a grapevine stem and. collect fresh water from it with any container. - Edible pine nuts are one of the most subtly delicious of wild fodds. Peasants in. Siberia have been known to subsist solely on pine nuts in winter: The nuts are produced in woody cones that appear at the base of the cone scales. Wlien the nuts are mature, they will fall out of the cone if you shake it, and may be eaten raw or roasted slightly over a hot outdoor fire.. Wild onions emit a characteristic oniony odor^ so it's easy to distinguish them from other kinds of bulbous plants. They _occur widely throughout North America in both moist and arid regions. They may he used just like the onions you grow oh your farm. Sliced and fried with potatoes, you'll find wild onions a rare and appealing treat. Would you like something sweet, delicious and healthful that you can gather free? Gather the edible young shoot of the agave or century plant. It grows in many desert, and semi-tropical areas. Cut off the new shoot and: roast it /;·,. .you'll find tiie molasses-colored layers as delicious as anything you've ever eaten. If you find lots of them, slice them in one-inch pieces, dry in the sun and they'll keep for years. A gourmel treat that sells for unbelievably high prices is wild rice. It grows in swampy, marshy regions and is easily identified by its broad; rough leaves and the hairy, straw-colored cover out of which the wild rice grains shatter when ripe. . ' r - '.-'.;." -. ' ' '.;." .. Wild rice may be used in every way that domestic rice is prepared. ° An additional benefit is that when dry, it will keep for many years. Added to your farm production of fruits, vegetables and meat, these free foods can provide much variety, interest and fun, not to mention cash savings. . For! more .information on foraging the abundant wild foods readily available to you, send 25 cents and along, stamped r .self-addressed envelope to The Mother Earth News, Sunday GazetterMail, Charleston, W. Va. 25330. Ask for Reprint No 48, "Free Foodsl" Am CHARLESTONS W: VA.

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