Plan Child's BedroomTo 'Grow' with Child

RALEIGH Childrenseem to outgrow every-thing even their bed-rooms.

Clothing can be re-placed, but a room issomething else, observesMrs. Edith McGlamery,extension house furnish-ings specialist. NorthCarolina State University.Carefully planned, it cangrow with the child andinvolve few majorchanges.

A youngster's bed-room is like a homewithin a home. It's aplace for more thansleeping. Playing, study-ing, day dreaming, lis-tening to records,munching on snacks andtalking with friends areall a part of the bedroomscene during the growingyears.

A major criterion forcreative decorating isadjustability. At all agesand stages, a child'sroom should be sized forhis needs with furnish-ings at the right heightto develop good habits ofneatness, cleanliness andgrooming.

Properly chosen ac-cessories toy and bookshelves, rods and pegsfor, clothing, a mirror forthose initial efforts atgrooming can beplaced low to serve the

toddler and be adjustedupward as he adds inches.Be sure to include a good-sized bulletin board forshowing off artisticefforts. And make themsavable pictures and

momentos become dearto an older child.

Stackable furniture isa good choice. Pieces canbe added as the child andhis collections grow.Brightly enamel-paintedand top-coated withpolyurethane, the fur-niture will be cheerful,scuff and stain resistant,and suds washable.There also are furniturelines that feature tough,washable, laminated,plastic surfaces.

Flooring should not beoverlooked in planning.Because children of allages spend much time onthe floor, playing, study-ing and visiting, floorcoverings should be easyto care for, safe, warmand attractive.

Easy washing, no-iron fabrics are best forwindow treatments, bedcoverings and pillows.While furniture andflooring are simple andsuitable for years,fabrics can take on thedecorative job of creatingroom personality at var-ious age stages.

The newer durableand scrubbable carpet-ings are worth consider-ing. Vinyl in combinationwith washable scatterrugs is a good choice.

Whatever the finalscheme, some pre-thought with an eye togrowth possibilities,easy upkeep, and activ-ities the room will serveis likely to result ingreater satisfaction forchildren and parents.

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BUSY CUTTING NEW RE-CORD -- Ramsey Lewis Workshard recording his second albumfor Columbia Records at a re-

cent session. Lewis, one ofmore succesrful musicians torise from the jazz field, de-fends similar artists who make

a name for themselves, developa larger following, and makemoney in the process.

Lewis Defends JazzRamsey Lewis is one of the

mest successful pianists to comeout of the jazz mold. His pre-vious albums on Cadet Records,particularly "The In Crowd"and "Wade in the Water," werefound not only on the jazzlists, but the pop music chartsas well. And his debut LP forColumbia Records, "UpendoNi Pamoja (Swahili for Loveis Together)" is no exception.

But Lewis feels he hasachieved this success with thesame professional approach and

musical sincerity of any jazzpurist. And he believes it iswrong to label a musician a"sell-out" when a recordinghe has done becomes a com-

mercial triumph."I have seen it happen to

every musician," States Ramsey,

"that moves his career to a

point where he could pay his

bills successfully and put a

couple of dollars in the bank.I've seen people like Cannon-ball Adderley, Ahmad Jamal,Dave Brubeck, Enroll Garner,and Wes Montgomery, as wellas myself, get criticized forwhat we have done and still do.

"I know from the bottom

of my heart that I am playingwith the same honesty and sin-cerity that I did before I start-ed making chart records. Butcertain critics say I am not. SoI got to the place about sixyears ago that I just forgot a-bout that side of it. 1 just playwhat I feel and let it go at that."

Ramsey also feels that peo-ple have a tendency of spendinging too much time categori-zing musicians, and that is the

reason for the phrase "sell-out"to be shouted by purists. "Ijust kind of back away fromtitles because that means theperson coming to see you or tobuy your records expectsyou to come out of that par-ticular bag all the time. I wantthe flexibility to make excur-sions into other musical formswhen I feel it necessary. So Iwould like to be known justas a contemporary artist that'sreflecting his time."

And Lewis has been reflec-ting his time since the latefifties and early sixties whenhe became nationally knownthrough his trio rarely traveledoutside the comfortable sur-roundings of his native Chicago.The Ramsey Lewis Trio, as itwas called then and still is to-day, blended gospel and rhythmand blues influences with jazz,and it came out something thatwas unique and interesting tolisten to.

"Imight add" Ramsey com-ments, "that our playing on"The In Crowd," our first socalled hit in 1965, was no dif-ferent than several of the re-cords we had released years be-fore. The point I'm trying to

make is that I play the sameway now, but the basic bagtha I am coming out of mightbe a bit broader."

Lewis does point out, how-ever, that his time for writingmusic has decreased a greatdeal. "I am a creature of thetimes. In the past I had, notby choice, a lot of time towrite more as I once did."

From the jazz circuit, tocollege concerts and one nigh-ters, Ramsey Lewis has beenable to entertain and educatehis listeners with equal effec-tiveness. And he feels he hasnot had to compromise to dothis.

"The only thing that anartist can do is to be sincere tohimself and to his and tryto give the best performancethat he can at all times. Andafter that, all he can do is leaveit up to the public to talk aboutit."

Tavern LecturesPAVIA, Italy _ Dr.

Giorgio Pedini, a surgeon, hasbegun a aeries of health lectur-es in village taverns, telling hiswine-drinking listeners aboutsuch things as high blood pres-sure and heart ailments.

Saturday, Nov. 11, 1972 THE CAROLINA TIMES-

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rfINSWERSITO TURKEYQUESTIONS

i). How run you tell when aturkey i* done?A. Start to check for done-ness during the last hour ofroasting to avoid overcooking.Check the roast meat ther-mometer inserted into thecenter of thigh next to thebody, not touching bone.Make sure thermometer hasnot been displaced. When theturkey is done, the tempera-ture should read 180° to 185*F. Also, cover the thumb andforefinger with paper. Pinchthickest part of drumstick.Meat should feel soft.{J. Why ure llie major leg ten-don* removed from ItutlerballTurkey*?A. ThiH makes carving thedrumsticks much easier.

(J. IN there an ea*y way to re-move the gilrielN and neekfrom the turkey cavilled?A. The giblets and neck for allButterhall Swift's PremiumTurkeys are in plastic bagswhich can l>e removed fromthe neck and body cavitieseasily and without waiting forthe bird to thaw completely.Roasting directions are print-ed on the giblet hag for cookswho know all about turkeyand e«|>eciaHv for thoee whodon't.

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