EUGENE REGISTER-GUARD, Wert., August 29, 1962
'h'f DONT LOOK AT M6
. ITS NOT
my turm: J
Ask Andy
I -.illl,ll!lll''' J NO, 1 OH. MY GOODNESS,- V I '"i OH, DSAR-ME TOO-H 1
(fxws&M lxssr isz?SAr.
To Your Good Health
Spreading
Is Danger
In Cancer
By DR. JOSEPH 0. MOLNER
"Dear Dr. Molncr: How can
rancer of Ihe bone be treated?
Is it usually fatal in itself, or
by complications arising from
it? If so, what are they?
L.G."
There is nothing specifically
deadly in cancer.
If this has a strange ring to
your ears, stop and consider
moment. The thought we must
fix in our minds is thai cancer
ultimately proves deadly simply
because it makes some vital or
gan of the body inoperative.
That is why "having cancer"
Is not necessarily fatal. There
arc thousands upon thousands of
people, alive and well today
who once had cancer, hut it was
removed or treated before it
bad lime to reach and ruin any
vital organ.
Cancer of the hone is usually
a form called osteosarcoma-
not that the differentiation is of
immediate concern to us here.
Treatment consists of removal
of the cancerous portion before
it has spread.
However, we must also keep
(his in mind. Cancer of the bone
as of almost any other area, may
be "primary," meaning that it
ctarlcd there, or it may be "met
astatic," meaning that it has
spread from some other pail of
the body the breast or the thy
roid, for example.
This spreading is whal makes
the disease so dangerous. If it
spread only in orderly progrcs
aion, from one area to the next
adjoining tissue, we would have
more success in fighting it. It
docs, in fact, progress that way
at first.
But in time it changes to an
other method. Cancer cells he-
gin circulating through the
body, probably through the
blood stream or lymph system
but conceivably by other means
as well, and establishing new
cancer growths far from the
original site.
That is the point before which
we must act if we are to be
cucccssful in eradicating a can
cer. After this mctasta.stic pro
cess has begun, there is no way
of telling where or how rapidly
or how often new cancers will
appear. We know only that they
will.
This, then, is I he dangerous
element in cancer but it also is
the characteristic which permits
us to save one of every three
people who have the disease.
A thorough understanding of
this by the public, plus the
every day strugglo of physicians
to identify cancer without delay
as soon as a person recognizes
aoinc suspicious sign, is the
basis upon which wo now fore
eo the prospect of saving at
least half of all cancer patients.
And some medical statisticians
feel that, without any new dis
coveries at all, we have in our
power to save two out of three.
Stars Swing in Giant Orbits
Andy sends a complete,
20-volume set of the World
Book Encyclopedia to Jim
Schajer, 14, of Lansing
Mich., jor his question:
Da the stars have orbits
in space?
The stars in their fixed pat
terns arch over the sky every
night or o it seems. Through
the year, an orderly parade of
constellations passes overhead
with the changing seasons or
so it seems. These apparent mo
tions, however, arc caused by
the earth turning on its axis and
orbiting the sun. But the stars
really do move in the heavens,
though you would have to live a
thousand lifetimes to notice any
changes in their positions.
The Big Dipper is a constella
tion of so-called fixed stars.
Some of its distant stars are
nearer to us than others and if
we saw them from, say Sirius
the Dog Star, they would form
a different pattern. The group
of stars in a constellation are
not necessarily neighbors of
each other and, what's more,
they may be moving in differ
ent directions.
The two pointer slars of the
Big Dipper, for example, are
moving in opposite directions.
Three stars in the handle are
moving in the opposite direction
from the star at the end of the
handle. In the year 100,000 A.D.
our Big Dipper will be turned
upside down. The handle will
be the two stars which now
point to Polaris and there will
be three stars instead of two
on the bottom of the bowl. By
that remote date, all our pres
ent constellations will have
changed beyond recognition.
This is because the stars in
our sky are part of vast pin
wheel system called the Galaxy.
The pinwheel rotates and the
individual stars rotate with it.
The stars near the center of the
Galaxy rotate faster than those
near the rim. Every star, we
think, is orbiting around the.
center of the Galaxy along its
own path and at its own speed.
Stars near the center of the
Galaxy crawl around their small
orbits. At 3,200 light years from
the center, the orbital speed of
the stars is about 10 miles per
second and with every addition
al 3,200 light years from the
center, about 10 miles per sec
ond is added to the orbital
speed.
The orbital speed of our sun
through the Galaxy is 170 miles
per second, which means that in
two billion years it makes one
complete trip around the Milky
Way. This period of time is
called the Cosmic Year. Stars
nearer the rim of the Galaxy
orbit faster than the sun but,
it is thought, none of them or
bit faster than the sun but, it is
thought, none of them orbit
faster than 200 miles per sec
ond. This is the escape velocity,
the speed needed for a star to
escape the gravitational pull of
the Galaxy which keeps the
whirling pinwheel in motion.
The stars in our sky are wide
ly separated and situated at dif
ferent points in the rotating
Galaxy. Though they travel at
fantastic speeds, they change
their positions very slowly, even
when two which seem to be
neighbors are traveling in dif
ferent directions.
Andy sends a Hammond's
lnternatioruil World Globe
to Rebecca Strickler, 11, of
Columbia, Pa., jor her ques
tion: Where does a lost balloon go?
A cork floats on the waves
because it is lighter than the
water. A balloon filled with
gas which is lighter than ordi
nary air floats above the ground.
So long as the gas inside the
balloon is lighter than the air
around it, the balloon will float
higher and higher just like a
cork bobbing to the surface of
the water.
When you let go the string
and lose a balloon it rises where
the breezes carry it along. It
may get caught in a treetop or
sail over the sea. But finally it
bursts and the skin and the
string come tumbling down to
the ground often far from
where it started its flight.
Andv award each day a
full set of the World Book
Encyclopedia for the first
question be selects to answer
When a second question Is
answered a large world globe
or atlas Is awarded Questions
are accepted from teen age
or less-than-teen-age readers
I'hev should he addressed to
lha Register-Guard, 975 High
St.. Eugene Andy prefers
that questions be written on
postcards, rather than In let
ter form.
Artichokes Start 'War'
WASHINGTON A gourmet's dream turned
into a farmer's nightmare recently when arti
chokes glutted the market in France.
Overproduction made the aristocratic arti
choke as inexpensive as the plcbian potato.
Breton growers were so violently unhappy
about the low prices they started France's
third "artichoke war" in two years.
The fanners dumped Ions of artichokes on
a main road, took up positions behind the
green barricade, and fired the spiky missiles
at the gendarmerie, the National Geographic
Society reports. Another band of insurgents
briefly occupied the town hall at Morlaix, cen
ter of discontent.
The artichoke surplus had provoked sim
ilar demonstrations in the summers of I960
and 1981. The French government now is con
sidering an artichoke subsidy, and farmers are
studying ways of making the succulent vege
table more popular.
The artichoke is not a staple of the French
diet. A statistician calculated that if each
French man, woman, and child would eat just
one artichoke a year, the surplus would be
come a shortage.
In the lofty regions of the haute cuisine,
however, artichokes are indispensable. Augusta '
Escoffier offers more than a dozen artichoke
recipes in his classic "Guide Culinaire."
Among them are cream of artichokes with
hazel-nut butter and a delectable dish in which
artichokes are embellished with chopped onion
and spinach, garlic, anchovy puree, sauce Mor
nay and Gruycrc cheese.
Though gastronomes really don't care, the
vegetable is rich in iron, mineral salts and
iodine.
The French artichoke (Cynara scolymus)
is the flower bud of a large, thistlclike herb.
It resembles a cross between a giant pine cone
and a cabbage. If the heads are allowed to de
velop, they produce a showy violet bloom.
The hud petals are tasy, but the real deli
cacy is the tender heart of the artichoke. The
prickly portion or "choke" covering the heart
must be removed, because, as one cookbook
warns, "If swallowed, it creates an unpleasant
sensation in the throat."
Believed to be native to western and cen
tral Mediterranean lands, the artichoke appar
ently was carried to Egypt and lands beyond
some 2,000 to 2,500 years ago.
Ancient Greeks and Romans ate the young
leaves and flower stalks of a form of arti
choke now called cardoon. The edible parts
were grown in darkness so they would be white
and tender.
The modern artichoke came from Naples
about 1400. It was introduced to Italy, France,
England, and eventually the New World colo
nics. It never became popular in England or
its territories.
In the United States, artichokes are grown
commercially only in central California, where
51 million pounds were picked in 1961. Cas
troville, Calif., proclaims itself the artichoke
. center of the world.
The artichoke mystifies most American
housewives, but it gradually is growing more
popular, especially since frozen artichoke
hearts were introduced a few years ago.
Surprisingly, a French race horse helped
make artichokes, if not a household word, a
trackside term. The horse went off his feed
in the United States after authorities impound
ed a shipment of his favorite food artichokes.
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MAJOR HOOPLE
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