Portland Observer
Thursday. April 29. 1976
Page 6
Mobile laboratory demonstrates solar energy
T he fe a s ib ility of tap p in g the sun's
energy to heat and cool Oregon homes
and offices will be demonstrated in a
mobile laboratory to be in Portland May
1st through May 9th.
T h e la b , s p o n s o re d by th e U .8 .
Energy Research and Development Ad
ministration and Honeywell. Incorporat
ed. will be parked near the Western
Forestry ('enter at the Oregon Museum
of Science and Industry Zoo Complex.
It will be open lor public inspection at
no charge from 10:00 a.m. to 6:00 p.m.
Portland will be the 40th City that
the Traveling Solar Laboratory has vi
sited and is one of the last stops in the
two-year nationwide scientific research
project.
"The main objective of the traveling
lab is to gather information that will
help architects and engineers in utilizing
the sun’s energy for heating and cooling
homes and buildings," said Reis Iem ing,
c u s to m e r and te c h n ic a l s e rv ic e s
manager for Pacific Power and Light
Company. P P & L and OM SI are hand
ling local arra n g em en ts for the lab's
nine day visit.
Since 1974, the two-unit lab has tra
veled most of the United States to help
d eterm in e how e ffic ie n tly the sun's
energy ran be used in place of coal, oil,
e le c tric ity and n a tu ra l gas in heat
ing and cooling.
"Solar energy is an alternative energy
source that is technically feasible now
for heating homes and buildings," ex
plained Leming. "But, until those who
are responsible for implementing it into
the housing and construction industry
realize how it can be utilized, it won't
happen as fast as it should."
Leming pointed out that solar roller
tors are becoming more readily avail
able. "ER D A is now producing a solar
products catalog that lists more than
130 manufacturers of solar collectors,"
he said.
The traveling lab has been collecting
data from major climatic and geographic
regions. The information will aid arrhi-
tects and engineers in designing future
buildings to use solar energy.
The lab is equipped with a 626 square
foot solar collector consisting of 64
panels each made of two sheets of
steel.
W ater circulating between the
steel sheets is warmed by the sun. Two
500 gallon storage tanks hold enough
high temperature water to heat the
laboratory for 24 hours in cold weather.
The 950 square foot lab is completely
heated and cooled by solar energy when
practícale but is backed up by conven
tional systems for use during cloudy
TV documentary explores Oregon Black history
“Ereedom Frontier", an hour long
television documentary which focuses on
the history of Blacks in Oregon, is
scheduled for broadcast Sunday, May
23rd, at 4:00 p.m. with a repeat broadcast
Wednesday. May 26th, at 9:00 p.m. on
KOAP TV, Channel 10, Portland, and
K O A C T V , Channel 7. Corvallis.
The
program was produced and w ritten by
Pat W h e eler, producer d irec to r w ith
Oregon Educational and Public Broad
casting Service. Part of the funding for
the project was provided by the A m eri
can Bicentennial commission of Oregon.
Filming of the documentary was start
ed in June by Ed Geis, OEPBS photo
grapher. Directing and editing of the
program was done by John Brockway,
OEPBS producer director. The program
is narrated by D r. William Harris, direc
tor of the Black Studies Department at
Portland State University.
The program highlights Black activi
ties in Oregon from 1874 to the mid 50's,
and includes information on Black set
tlers, cowboys, railroad workers, and
shipyard workers. A large part of the
information for the documentary came
from the Oregon Historical Society and
from older persons in the Black com
munity.
The focus is on events that
helped shape the lives of Blacks living in
Oregon, rather than on individuals. The
documentary makes use of old motion
picture film, photographs, dramatic re
enactments and interviews to tell its
Russian Black Bread symbol of hospitality
Russian Hlack Bread and salt are the
edible symbols of Ukrainian hospitality.
Host and hostess present the bread and
salt to the guests. This means welcome
with good will. Gueats are expected to
cut a slice of bread, dip it in the salt and
eat it. This age old custom often means
that, even in a house too poor to offer
more than bread and salt, the guest is
welcome to share.
However poor the house, there is
nothing poor about the splendid Black
Russian Bread. It is often the favored
le ro m p a n im e n t for ca viar and fine
cheeses.
Rut it makes a delicious
everyday bread for brown bag lunches
too. In sdditon to wheat flour, this recipe
calls for four cups of rye flour, and two
cups whole bran cereal. Combine two
tablespoons caraway seeds and you have
a bread that's a candidate for a fair source
of fiber.
Often called roughage, fiber is present
in cereal grains as well as in vegetables
and fruits. Its role in nutrition is in
adding bulk to the diet which in turn
decreases the tra n s it tim e of food
through the body.
The most reliable
sources of fiber are unrefined or lightly
refined cereal grains, dried uncooked
fruits and nuts.
In addition to fiber,
whole grains contain important amounta
of thiamin, vitamin B6, vitamin E, iron
and o th e r n u trie n ts including trace
elements recently found essential. So in
addition to being delicious to eat. Black
Russian Bread is a fine source of impor
tant nutrients often missing from modern
diets.
The recipe is prepared by the Rapid
mix method for making yeast bread
developed by Fleischmann's Yeast. The
dry ingredients are combined with a
portion of the flour and the undissolved
active dry yeast. The liquid ingredients
are combined and heated to a very warm
temperature (125° F.-1300 F.l and grad
ually added to the dry ingredients. You
can use an electric mixer for the first
stage of beating. A fte r ail the flour is
added, the dough rests for about fifteen
minutes before kneading. The resting is
important as it reduces stickiness which
is characteristic of breads made with rye
flour.
Note at the end of the recipe there are
two special ingredients: a teaspoon of
cornstarch and ’/» cup water. These are
cooked together while the bread is baking
then brushed over the top of the loaves at
the end of the baking time. Thia gives a
dark, shiny glaze to the loaves and helps
to keep them from drying out.
R U S S IA N BLAC K B R EA D
4 cups unsifted rye flour.
3 cups unsifted white flour.
1 teaspoon sugar.
2 teaspoons salt.
2 cups whole bran cereal.
2 tablespoons caraway seed, crushed.
2 teaspoons instant coffee.
2 teaspoons onion powder.
'/« teaspoon fennel seed, crushed.
2 packages Pleischmann's Active Dry
Yeast.
2-‘Z» cups water.
■A cup vinegar,
■A cup dark molaases.
1 square (1 ounce) unsweetened
chocolate.
■A cup ( ’/» stick) Fleischmann's
Margarine.
1 teaspoon cornstarch.
•A cup cold water.
Combine rye and white flours. In a
large bowl thoroughly mix 2-'/> cups flour
mixture, sugar, salt, cereal, caraway
seed, instant coffee, onion powder, fennel
seed, and undissolved Fleischmann's Ac
tive D ry Yeast.
Combine I - 1/« cups water, vinegar,
molasses, chocolate, and Fleischmann's
Margarine in a saucepan. Heat over low
heat until liquids are very warm (120°
F.-130° F.). Margarine and chocolate do
not need to melt. Gradually add to dry
ingredients and beat two minutes at
medium speed of electric mixer, scraping
bowl occasionally.
Add '/» cup flour
mixture. Heat at high speed two minutes,
scraping bowl occasionally.
Stir in
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enough additional flour mixture to make
a soft dough.
Turn out onto lightly
floured board. Cover: let rest fifteen
minutes. Then knead until smooth and
elastic, about ten to fifteen minutes
Idough may be sticky). Place in greased
bowl, turning to grease top. Cover; let
rise in warm place, free from draft, until
doubled in bulk, about one hour.
Punch dough down; turn out onto
lightly floured board.
Divide in half.
Shape each half into a ball about five
inches in diameter. Place each ball in the
center of a greased eight-inch round cake
pan. Cover; let rise in warm place, free
from draft, until doubled in bulk, about
one hour.
Bake at 350° F. 45 to 50 minutes, or
until done. Meanwhile, combine corn
starch and cold water.
Cook over
medium heat, stirring constantly, until
mixture starts to boil; continue to cook,
stirring constantly, one minute.
As soon as bread is baked, brush
cornstarch mixture over top of loaves.
Return bread to oven and bake two to
three minutes longer, or until glaze is set.
Remove from pans and cool on wire
racks. Makes two round loaves.
PORTLAND
CLEANING WORKS
story. Original music for the broadcast
was composed by Thara Memory and
performed by the Creative Jazz En
semble of Portland.
REGISTER
AND
VO TE
LARGt ELK TIIC A L ANO PLUMBING WNOLESALII BURNS
1 70C .000 destroyed
Switch
Electrical Boxes
Olympic stains
Redwood
W e hose the ioNoweg vnofce damaged r * r i Ity OOK t sate
Bath Tubs
fron. S5
25c
Basins or Sinks
from »3
25c
OTHER BARGAIN SPECIALS
»8.95 gal
Doors - if you need any doors see
»1.99 gal
Brush. 3 1/»"
us! We have over 2000 priced to
sell.
M M -«
Bifold close doors 2"8'
»14 *32
Pre-hung close doors
J16-»22
Ceiling tile....Ml 16”. M2 from 10c
Nu-Tone garage door openers, 2
models
»79-W9
Roofing, No. 2, 3 tab
»13.95 sq. ft.
Felt paper in rolls
»3.95
Smooth black
»3.95
Mineral surface in colors
»4.95
99^
Plastic paint pail
19e
Bargains on Kitchen Cabinets by set
or cabinet made in Korea.
Oak or walnut
save 50%
Cedar Siding 8”-10"
»1.95
Masonite lap siding
»225
Lumber: 1x4 5e, 2x2 - 5c, 2x3 10c,
1x12 15c, 4x4 20-30c, 4x6 40c ft..
Redwood 2x4 - 15c
Bermico pipe 4"x8‘
»2.95
Perforated
»3.45
15e
Tile
Patio Doors 5'xlO’
»89
50% off
Windows to
Marble vanity tops
No. 2 - up to 3'
»19 ea
>/>" Pan. board (2.69, 5/8" »2.79,
■A" «3.25
Paneling, 5000 pcs.
from »1.99
Alum. U tility
screen 32x20
Range Hoods
Sliding
A
A
S t
U . . .
W . U R
OF U N H ID GROCIRS
ONE DAY SERVICE
Minor Repairs - No Charge
Pick -up & Delivery
282-8361
K N IT BLOCKING OUR SPECIALTY
3 9 5 5 N. Williams Ave.
N. Alexander, Proprietor
Windows
with
<7.95
»9.00
Open All Day Sunday!
NEWTZ
Building Supply
Discount Center
TAr
n * r in ihr nh^Ur ourlW Own ? dsv.g »sei M p » A rm s Iraa»G l Jee »st BROA
K Vaar w w r A w ( aN ¿AS-UMt i sr year ÖeekArwn. gart or \tssirr Charge
Starting Thursday.
Our easy-core men’s
knit shirts.
Great sports at
20% off.
Your Choice
Saia
5.60
A. Reg. »7. Men’s polyester knit sport-
shirt with full button placket, 2 chest
pockets and double contrast stitching.
Men's sizes.
B. Reg. »7. Men’s embroidered golf shirt
of polyester/cotton knits.
4 buttom
placket. Assorted colors. Men's sizes.
C. Reg. »7. Men’s cotton/poiyoater golf
shirt with 4 button plackets, chest pockets
and contrast trim. Assorted colors. Men’s
sizes.
Sale prices effective through Sunday.
20% savings on these
men’s casual shoes.
Sale 13.59
Reg. 16.99. Men's chukka style Dune Diggers TM with
full grain leather uppers; contoured molded rubber sole.
Men's sizes.
Inot shown | Men's moc toe Dune Diggers T M ; reg 14 99
Sale 11.99
N O R TH A. N.E. PORTLAND
FOR
A llis i
M r. . ,
S ‘ •». A I .V» fH. ..
I ljn il A N l
G I m
N I o i v b e i (I *1 G>
days.
The solar laboratory is equipped with
a complete weather station so that solar
energy collection systems efficiency and
performance under prevailing weather
conditions can be measured. A t the end
of each test day, data from the tape is
tra n s m itted d ire c tly to H o n eyw e ll’s
computer in Minneapolis.
Besides the trailer housing the equip
ment, weather station and control and
data center, the lab has a van contain
ing educational displays describing the
principles of solar conversion.
Sale prices effective through Sunday.
JCPenney
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