6 A
THURSDAY. SEPTEMBER 13. 1962
MEDFORD MAIL TRIBUNE. MEDFORD. OREGON
Study of Oregon Earthquakes Shows Some Interesting Items
have the "give" of wooden
buildings and are more easily
damaged by an earthquake;
Berg commented. r
Basin areas commonly have)
sizeable faults that can perit
odically produce earth shift;
and shocks, he said.
Feeding the Family
Corvallli - A study of Ore
seph W. Berg Jr.
dreds of shocks in California
Dr. Beorge and Charles D
OSU has had a seismograph
tensity shocks will produce
great damage (as in Iran). The
recent tremor at Lebanon was
about a 4 intensity - felt very
briefly with no damage.
The sensitive seimograph
instruments will record a 1
intensity quiver but it won't
be felt by humans.
Magnitude is related to the
energy of the earthquake and
has no upper limit except that
imposed by the earth. It is a
scientific measurement of
how much strain the earth
can take before it breaks. This
will vary from region to re
gion, depending on earth
crust and lower layers.
Brick structures, unless
they are reinforced, do not
gon earthquakes made by the
No particular region of the
state appears to be much more
free from earthquakes than
another, although the bulk of
earthquakes noted in the 117
year study period were in the
populated areas. This likely
stems from the fact, however,
that there were simply more
people around to feel and re
port tremors, many of which
would go unnoticed in thinly
populated sections.
Earthquakes At Sea
The earthquakes at sea
were out about 100 miles
from the Oregon Coast, on the
average, along a probable ex
tension of the San Andreas
fault that has produced hun
over the years.
Earthquake reporting in
Oregon was incomplete be
fore the turn of the century,
it was noted. In fact, only 30
earthquakes were reported
between 1841 and 1900 and
210 between 1900 and 1958.
The OSU scientists stressed
that violent shocks "can hap
pen here" even though the
majority of the earthquakes
up to now have been of the
mild, dish-rattling kind. Cal
ifornia and Washington have
had giant earthquakes and
there have been some tremen
dous upheavals along the
ocean floor of the general
area, Berg pointed out.
Baker, research assistant, did
the literature study on earth
quakes in preparation for ex
tensive OSU long-range basic
research on seismic waves,
earthquakes, and the earth's
crust across Oregon and un
der the ocean off the Oregon
Coast.
Last month, OSU became
part of a world wide network
of seismographic stations that
will be providing the most de
tailed information ever on
earthquakes around the globe.
New and highly-precise seis
mographic equipment valued
at more than $20,000 was
awarded OSU for use in the
work.
station - only one in the state
-for more than 10 years but
the new equipment is marked
ly better than previous instru
ments. The new OSU studies will
provide much new informa
tion on the earth's crust and
seismic activity in and off the
state.
Berg stressed the difference
between "intensity" scale
readings and "magnitude" in
measuring the size of earth
quakes. Intensity scale readings go
to 12, which represents com
plete damage. An intensity of
4 rattles dishes; 6 breaks
weak masonry; 10 to 12 in
By ZOLA VINCENT, Food Iditor
Oregon State University de
partment of oceanography for
the period 1841 through 1958,
reveals some interesting
items, department officials
have announced.
A total of 167 earthquakes
were reported in newspapers
or Journals "on land" in Ore
gon during that period and
73 at sea off Oregon.
Only 14 of these earth
quakes were sizeable jolts
that registered greater than
S on the 12-point , intensity
measurement scale. This does
not mean, however, that Ore
gon is "immune" from violent
shocks, according to Dr. Jo-
THE
DANMOORE
HOTEL
1217 SW. Merriien St. :
PORTLAND, OREGON :
All transient suetts. All theie whe
come, return. Rates not high, not
low. Free garage, TV'i end radish
Reputation for cleanliness. ;
Children Under
Seven No Charge
Pears and Prunes
Popular Fruits In Menus
Our state's luscious firm
ripe golden pears are on their
air-conditioned move in re
frigerated cars (o markets
throughout the world; are pil
ed high in local supers for
August pleasuring. Prune
plums too are briefly avail
able fresh but 84 per cent of
all those deep purple prune
plum beauties are going to be
dried and packaged and there
by made available the year
'round.
Our Pacific slopes grow H8
per cent of all commercially
grown pears and far and
away the majority of prune
plums to please consumers
throughout the world through
out the year.
Peareminders
We love words like that.
Funning two words together
"pear and reminder" Is a
coined word obviously design
ed to attract attention. Fresh
pears are eaten mostly out of
hand no matter what we say.
They also are enjoyed In
salads; are good stewed,
baked, fried, pickled, glazed;
are used in Jellies, Jams, mar
malades and baked goods; are
canned in great quantities and
some are dried.
Fresh pears make a delight
ful addition to Waldorf salad
by simply replacing half of
the diced apples with diced
fresh pears and adding the
usual amounts of diced celery
and chopped walnuts. Try the
French custom ot serving a
plump pear with a wedge of
fragrant cheese as dessert.
Serve pears cool but not
Icy. When they are too cold,
they lack some of their bou
quet, are not as refreshing as
when cool.
Bartletts Burgundy
Unusual Salad Treat
California wines have long
served many purposes, have
been contributing their Illu
sive flavor and fragrance to
wine vinegars for decades.
Gourmets long have been
blending wine and wine vine
gar with salad dressing to
heighten flavor. In recent
weeks, a burgundy dressing
has appeared In markets
blending a full-bodied Cali
fornia burgundy wine with
wine vinegar, oil. tarragon
and other spices. We used it
in this pear and stuffed prune
salad for which it seemed to
have a special affinity. For
each four servings:
4 ripe Bartlctt pears.
quartered and cored
18 whole, plumped prunes,
pitted
2 '3 cup Burgundy dressing
3-ounce package cream
cheese
i cup slivered almonds
Salad greens
Pour dressing over pears
and prunes; marinate two to
three hours in refrigerator.
When ready to serve, cut
cream cheese into 16 cubes or
wcdc.es and fill prune centers;
arrange stuffed prunes on
pear quarters on individual
plates underlined with any
favored greens. Sprinkle with
slivered almonds. Serve addi
tional salnd dressing on side
for burgundy dressing en
thusiasts. Sauerbraten with Frtih
Vegetables Memorable Dish
People travel miles to res
taurants for sauerbraten. a
time honored German way
with beef that makes extra
ordinarily good eating. Here
we give it an American con
temporary look and taste for
Nuclear Vessel To
NEW TASTE These Bartletts Burgundy have a new taste
because the burgundy Is In the salad dressing. Cream-cheese
stuffed prunes top quartered Bartlett pears for a rare com
bination in good looks, good taste, good nutrition. All of
the ingredients are abunduntly available.
Sail for Seattle
Norfolk, Va. tlTM The nu
clear ship Savannah sails to
day on an 18-day voyage to
Seattle, Wash., with 3(1 pas
sengers and a cargo of ply
wood, chemicals and soft
drink flavoring.
The 22.000-ton ship, world's
first atomic - powered cargo
passenger vessel, is scheduled
to arrive at the Panama Canal
Sept. 18 and then sail up the
West Coast for exhibit at the
World s Fair.
!'
making at home by adding
vegetables to marinated
chunks of beef for tender,
flavorful pot roasting.
Plan to marinade beef in
refrigerator overnight or long
er. We give it ginger with
crumbled ginger snaps mak
ing the gravy something
(else) to remember. There'll
be six fine servings from this.
2 pounds of beef slew meat
'Marinade
23 cup enriched flour
l'i teaspoon salt
4 teaspoon ground black
pepper
3 tablespoons shortening
l'i cups boiling water
7 carrots
7 medium potatoes
Va cupinstant minced onion
1 package frozen peas
or green beans
8 glngersnaps, crumbled
'Marinade, Combine three
fourths cup cldar vinegar, 1V4
cups water, one whole bay
leaf, five whole cloves, five
whole black peppercorns,
three-fourths teaspoon salt
and two tablespoons Instant
onion and heat to boiling
point.
Pour marinade over beef
in a bowl; cool. Place in a re
frigerator, covered, to mari
nade for 24 hours, turning
occasionally if not completely
covered. Drain. Reserve li
quid. Dredge meat in flour
mixed with the salt and pep
per. Brown meat In shorten
ing. Add the marinade and
water; cover. Simmer until
meat Is tender, 1V4 to 2
hours.
Add vegetables cut In quar
ters, if desired, or left whole,
30 minutes before meal is ten
der. Remove meat and vege
tables to hot platter or dish
and thicken gravy with crum
bled glngersnaps pour over
meat and vegetables. Prepare
for sighs of contentment.
Nutmeg Trickery
Subtle flavor and fragrance
of nutmeg Is compatible in
ways like these;
Sprinkle hot cereal with
nutmeg sugar made by blend
ing one-fourth teaspoon
ground nutmeg with one
third cup sugar. Add touch
of nutmeg to the turkey or j
chicken stuffing.
Fieita Corn (
Corn cut from the cob,
golden and succulent, is won- J
derfully good prepared like
this for a generous 10 or so
servings. Lucky family, if
there's some left over. Of
course you can use canned or
frozen corn, but there's satis
faction In making it fresh
while fresh corn is still ;
available at reasonable cost, j
6 tablespoons butter or j
margarine 1
'a cup chopped green pep-1
per
'i cup chopped onion
4 cups corn, cut from cob
(8 ears)
' cup chopped ripe olives
' cup chopped pimiento
4 cup flour
2 cups milk
Icup shredded cheese
Buttered dry bread
crumbs
Melt butter in pun; smite
vegetables until just tender.
Add ripe olives and pimiento.
Stir In flour and gradually
add milk. Stir until thick and
smooth; add cheese. Pour into
baking dish and tup with but
tered crumbs. Bake at 350 de
grees for 30 minutes or until
bubbly and heated through.
Society Cabbage
We give good old standard,
plentiful cabbage an elegant
touch for a meat matndish
that all the family will enjoy.
Four generous servings.
1 pound ground beef
2 tablespoons fat
4 cup chopped onion
1 cup chopped celery
2' t cups canned tomatoes
2 teaspoons salt
1 j teaspoon black pepper
4 cups coarsely shredded
cabbage
1 cup soft bread crumbs
Brown the ground beef in
fat. Add onion and celery;
cook five minutes. Add toma
toes, salt and popper and
bring to boiling. Place alter
nate layers of cabbage and
meat mixture in a baking
dish, top with bread crumbs.
Bake at 375 degrees 40-45
minutes.
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