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The Collectors Newsletter #360 September 2005

The Collectors Newsletter #360 September 2005

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-- Read PAST issues of this newsletter. They are available online at:

1. "Another BB Gun Story" and "Don't Touch"
2. Today's Headlines from News-Antique.com
3. Your Classifieds
4. Increase the value of your collection. (Sponsors message)
5. Lost and Found
6. News from the Kovels
7. Newly listed items
8. Funny Old Stuff
9. Wanted ads. Can you help?
10. A Vintage Recipe
11. A Vintage Recipe Request from a Reader
12. New Online Merchants
13. Helpful Resources For Collectors

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1) After you read these stories, tell us your interesting story. Send your
story to newsletter@tias.com and we may publish it here . We want to
hear any interesting or unusual stories you would like to share with us
that are related to collecting or anything vintage.
Another BB gun story
In reading your stories about BB Guns, it brought back a painful memory
of my childhood. I was 5 years old and my uncle had bought my older
brother, he was 8, a BB Gun.

Mom had taken us out back in the lower field to pick some wild raspberries
to put up for the winter. After we picked all we could find, we headed up
the hill. As I was walking up along side Mom, I took off running and
screaming. When Mom caught up to me she thought I had been stung.
What actually happened was that my brother had aimed his BB Gun at the
big rock half way up the hill and hit it. The BB ricocheted, and hit me in
the behind. Needless to say, when Mom got ahold of his BB Gun, she too
wrapped it around a tree and never allowed another BB Gun around our
house. She always gave the boys actual 22's and showed them how to
shoot and respect them...that they were not a toy. No one ever got "stung"
at our house again. Judy

- Another Story -

Don't Touch
I am the president of The Salem Historical Society in Salem, Ohio. We
have two "doctors" houses (which have been fully restored to their
original condition) and a building called Freedom Hall which is a an exact
reproduction of an anti-slavery building that is still in our town which
explains our role in the Underground Railroad.

We have tours available of all of our facilities. Every year all the third
graders from the local schools come to tour our museum. Allow me to
add that I have been a docent at the museum for over 10 years.

I always start out my tours with why we should not touch the artifacts in
the museum. I have noticed that the third-graders (with very few
exceptions) almost never touch anything. The adults on tours often pick
up or touch items usually saying "I used to have one of these."

Keeping the artifacts free of hand oils and other pollutants is an on going
task. This should just serve as a reminder to all... when visiting a museum,
don't touch or ask if you may touch an artifact. The less the artifacts are
handled the longer they can be preserved. David S.
Comments, thoughts? Post them online at:
We collect interesting stories about collecting. Things like your best find,
unusual collections, bizarre collectibles. Anything and everything that is
interesting that has to do with collecting. We may publish it here. Send
your story to newsletter@tias.com

2) The Latest Antique News
Get the latest news about antiques and collectibles delivered once a week
to your email inbox. Sign up at: http://www.news-antique.com

Today's Antiques & Collectibles Headlines from http://News-Antique.com

- $11m Painting by Italian Master Rediscovered - http://tinyurl.com/9efuz

- Get Prices For Antiques At Libraries - http://tinyurl.com/93hru

- Footbridge Cove Collectibles - http://tinyurl.com/8elml

- International Arts & Crafts - http://tinyurl.com/8t845

- Dr. Lori's Antique Appraisal Night - http://tinyurl.com/cpqqt

Put the latest DAILY news about antiques and collectibles on your Web site.
It's easy to do. Go to http://javafeed.news-antique.com/ to get the code.

3) Your Classifieds...
Do you have antiques or collectibles you are just itching to sell? A simple
classified ad in this newsletter might just be your answer. Over 200,000
readers subscribe to this newsletter. One of them just might be able
to help you out. Place your ad today at: http://www.tias.com/classifieds

Victoria James Designs sells Designer Vintage Jewelry!

Vintage Paper-Postcards-Photos-Prints-Ephemera-1800's

Want to know what our advertisers think? Check out the testimonials at:

4) Increase the value of your collection. (Sponsors message)
In many cases you can actually increase the value of your collection, by
keeping accurate records on the history of each piece. Accurate records
can help contribute to the overall value of your collection. There are many
ways to do this. The easiest is to get yourself some collection management
software from Collectify. Collectify is the only collection management software
recommended by Sotheby's to their clients. It works with EVERY type of
antique or collectible.

Order a free 30 day trial version of Collectify or you can even download
it from the Web. If you decide to keep it, as a newsletter reader you can
get a huge discount off the regular retail price. For more info, take a look at:

5) Lost and Found
We have a new email address for lost and found comments and requests!
Send them to -- LostAndFound@tias.com

We accept two types of Lost and found submissions for publication in this

1. You have a vintage item in hand and you are trying to find relatives of
the original owner(s). This could be an old photo album, baby book, diploma,
Family Bible, or other vintage items that can be linked to a specific person
or family.

2. You are looking for a fairly common vintage item that has deep personal
meaning for you or someone you know. I'm sorry, but we do not post
requests for "one of a kind items" that have been lost or stolen.

Remember to include as many details about the item(s) as you can. For
your story to run in this section, you must include your email address and
allow us to publish it. If this service helps you eventually track down the
relatives or find an item, please tell us about it in a follow-up story.
We have several movie reels that were in a box lot at an auction and appear
to be from the 1950's. The name on the box is PC Marden of Arlington MA,
also on one of the boxes the film seems to have a Jane & Tommy Geary in
them. We doubt that the original owners are alive, but would like to see them
returned back to the proper family. You can email Jackie at :

How about you? Do you have some special vintage item that is in need of
its owner or are you looking for a special item or person? Maybe we can
help. Send us info at LostAndFound@tias.com


Fans of old advertising hunt for vintage round or oval paper fans printed
with ads for everything from candy to hardware. These hand fans, mounted
on a flat wooden stick, were product giveaways during the middle of the 20th
antiques and collectibles experts Ralph and Terry Kovel report most old
advertising fans sell for just a few dollars, but fans picturing famous people
or brand names bring more money. Be sure to look closely if you want to
buy, because many reproductions have been made.

For more information on the Kovels' newsletter, click:

7) Newly listed items for your online shopping pleasure for Tuesday
September 20, 2005 Stop by and check out today's fresh inventory at:
TIAS - http://www.tias.com/showcase
CollectorOnline - http://cgi.tias.com/showcase/?groupKey=7
AntiqueArts - http://cgi.tias.com/showcase/?groupKey=3
Earthling - http://cgi.tias.com/showcase/?groupKey=6

8) Funny Old Stuff
This is our humor section. These are humorous stories and comments that
are sent in by readers. If you have a submission you would like to share,
please send it to newsletter@tias.com and we may run it in the next issue.
We have eight grandchildren and delight in every single one of them, but
Marina is oft quoted in our family. I have kept a book of Marina-isms that
come my way.

Last week was her first day of kindergarten. In our family we have the
tradition of going for ice cream after the first day of school so we can all
find out how the day was for everyone.

While eating ice cream and chatting about the day, Marina told me she
wanted to come to my house to recharge her batteries. Puzzled, I agreed,
and told her that I had a battery recharger that she could use. Then I
asked what she needed the batteries for and she said (with lots of
inflection), "Grandmaaaaaa, that is just a figure of speech! By saying I
need to recharge my batteries I mean that I need to rest!"

I am glad that at "5 and 3/4" she wants to "recharge her batteries" at my
house.... She recharges mine all the time! Mickie
Do you have a funny story or joke you would like to share? Make someone
feel good by sharing it with us. Send it to newsletter@tias.com and we may
publish it here.

9) Wanted ads. Can you help?
Here are the latest wanted ads from the TIAS Exchange. Can
you help someone out? To place an ad of your own take a look at:

WANTED: STOLEN Goodrich Silvertowns sign


Looking for something? Place a "Wanted" ad in this newsletter. Over
200,000 subscribers. It's easy, go to: http://www.tiasExchange.com

10) A Vintage Recipe
In the last issue Kym O. request a recipe for "Chicken in a cloud"
If you have a variation of this recipe that you would like to share with
our readers, please post it to:
Be sure to also check out this weeks recipe request, below.
Once again, Andrew Fen, one of our readers in Australia has come
through with some great help for one of our readers.
A recent reader requested some info on fish & chips:
With fish & chips, it all comes down to oil, frying time, oil temperature
& type of potato, so while there is a few fantastic recipes, I have a
good few hints to help.

Frighteningly, it seems I have a lot of advice on fried foods (there must
be a clue here somewhere...)

1. Cheat. Store bought frozen chips fry up wonderfully and can save
hours. The foodies and Chef's would be cringing here, but we are trying
to recreate the chip shop. If you deep fry them they are just as good as
the real thing and is what they use in modern times. They are however
very unhealthy, especially the thin French fries cut, better to get the
country style thick cut chip or wedge as it absorbs less fat. Baked fish
& wedges are healthier (although not for the low carb followers), but they
rarely taste as good. Floury potatoes are the best ones, and the classical
method is to peel & cut them, wash them in cold/ice water then pat dry
and double fry by cooking in lower temperature oil - 150C then frying at
a hotter level at 170 - 180. This is tedious and best eaten straight away,
but it’s worth trying once just to see how it used to be done. It is also
easier to cook for one person, as you need pretty keen timing for a whole
2. Oil is very important - Surprisingly the best I have eaten were at
Fremantle harbour and they did use olive oil. Although a lot of chip shops
use lard or shortening (yes, you definitely should ask what they use).
Like the doughnuts, the oil they use they change only on a weekly cycle
so when you use you oil straight out of the can, it will taste rather lifeless
- especially the chips. If you start from scratch, buy the tastiest potatoes
you can find. Saving the oil and filtering it through cheese cloth or your
coffee filter keeps the oil clean and can be reused up. Strong oils will
taint the foods as well so use a lighter olive, canola or peanut oil. The fish
and chip shop smell is actually from the oil, (same with coffee) that’s how
you can instinctively tell a good shop from a bad one.
3. The temperature is usually 170C -180C for fish & chips. Always test
the oil with a few starter chips and avoid overloading the fryer as it will
cool the oil down and the chips will go soggy. The commercial fryers are
large and hold a lot of heat, so they can tip large amounts in but we can't
at home. Keep salt away from the oil they deteriorate each other – this is
hypothetically why you can never reheat chips from last night.
4. Try to avoid deep frying freshly crumbed food, you tend to get loose
particles that taint the oil and burn. The commercial ones have been double
coated (egg, crumb, egg, crumb) and/or have special additives to prevent
it. Alternatively you may find it wrapped in collagen film that nearly
disappears when cooked, except leaving a faint savoury taste. Pan-fry the
crumbed fish; deep fry the battered is a moderate rule of thumb. Try to
select nice and even fillets as they cook more evenly. Examine the grain
of the fish, if it looks coarse and dry, it will likely end up the same. Fresh
fish should be lovely and firm and if you endeavour to buy through a
reputable supplier they can give the best advice. Frozen fish can be OK,
but sometimes you get a bad one. Traditionally, it would have been Flake
or Sole, but they can advise you according to the season.
5. Seasoning is important, you might notice they salt them straight away
and they use a very fine salt. This can be sourced from commercial food
supply stores or some supermarkets. Coarse salt does not tend to stay on
and your chips won't be as evenly seasoned. This is another reason why
you should limit this treat to no more than once a week. Quite often the
vinegar is supplied in a spray mist bottle as this prevents the chips getting
soaked - another little trick.
6. The fish coating - Batter or crumbed is very important as exposed fish
flesh (especially the thin part of the fillet) will burn, or worse, be dry and
rubbery. In many Asian & Australian restaurants, they use neat cornflour
only - it goes wonderfully crisp and golden but tastes pretty plain - this is
why there is always a sauce. Others recommend just a self raising flour
coating as it has a slightly salty taste and a very good result it produces too,
except it often can taste floury - so its not something I often use except in
the batter. So for the home cook, avoiding some of these may work well.
Tempura is not a batter often used for the Friday night special fish & chips.
Tempura is more a special occasion where you can drag the fondue set
out again (they are back in fashion) and have another go.
7. If making your own batter, use beer or soda water! It makes it so
much lighter and the beer gives it the pub/country hotel quality many would
like to recreate. A few very successful batters involved buttermilk, some
use egg whites whipped and the yolks added for the colour. Not many use
yeast batters as it gives the wrong taste & texture, however quite a few
shops do ferment them slightly for two days in batches. Feel free to add
dry spices and seasoning to make the batter more interesting if it appeals.
8. Fresh lemon / lime juice or the malt vinegar and tartare sauce is
classical but anything is good - if you enjoy it, its worth it!
9. Note the consistency of the batters in the chip shops – it’s a bit like
pouring cream - too thick and your batter will be very heavy, too thin and it
could burn the fish. A nice even coating is best. If you have watched the
chip shops, they usually dip it in the batter, allow it to run off then when the
drips stop, they put it in the oil. This is a trick worth using.
10. Wrapping in newspaper is not essential, but enjoying them in the sun is.

Hope this helps, Thanks - Andrew Fenn
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a
look at: http://www.tias.com/cookbooks

11) A vintage recipe request from a reader
As with collectibles, people also have very strong feelings about foods
from their past. Sometimes these special recipes get lost. This section
is to help people who are looking for lost recipes from their past. If you
submit a request, please include the geographical region where
you had this recipe.
I used to make a recipe on a regular basis in the mid to late seventies when
my children were young. I used it so much it became ineligible. I would love
to be able to add some of these to my "Christmas Repertoire". I'd love to
see the reaction not only of my daughters', but that of their children when
they open their Christmas tin this year. The recipe was called Apple Pan
Doughnuts. It called for grated apples and plenty of cinnamon (the only
spice I recall, I believe there were others). It was a cake opposed to yeast
recipe. You rolled it out, cut it out and slid it into a hot skillet. Once cooked
you rolled them in a cinnamon/sugar mixture while still warm. I would so
very much appreciate if anyone out there could send this one in. Thank
you Collectors, one and all! Blessings, Royane
If you can help this reader with this recipe, please forward it to
recipes@tias.com . If you have a vintage recipe request send it to
recipes@tias.com and we might just publish it here.
Be sure to check out our vintage kitchen collectibles section online at:

12) New Online Merchants
These merchants just opened shop online. Stop by and check out their
fresh inventory.

My inventory includes vintage and collectible glass and crystal from all
over the world. I guarantee your satisfaction with a 7-day money back
guarantee no questions asked. I accept checks, money orders or bank
drafts only.
This year, open your own online Antique & Collectible Shop.
If you have one or a few items to sell, try our classifieds at
http://www.tiasexchange.com. If you have more than a few items to sell,
open your own store at TIAS. It's easy and fun. Over 200,000 customers
visit us on an average day. It costs you nothing to get started. Take a
look at: http://www.makeashop.com

13) Helpful Resources:
1. What's it worth? Try Kovels' free online price guide to over 300,000
antiques and collectibles. It can be found online at http://www.kovels.com

2. Looking for an expert to help you with repairs, or an appraisal?
Or just some help finding an auction house or a collectors club? Try this
free service at http://www.tias.com/stores/kovelsyellow/

3. Looking for prices for antiques and collectibles?
PriceMiner.com has millions of them. Most items listed include color photos
as well. Sign up today at: http://tinyurl.com/c6oqc
(Not affiliated with Kovels.com)

4. Get an online appraisal
For just $9.95 from "What's It Worth To You?"
http://www.whatsitworthtoyou.com/tias.htm (Not affiliated with Kovels.com)

5. The Latest News regarding Antiques & Collectibles
Take a look at http://www.news-antique.com

Thanks for reading. Feel free to forward this to a friend. To subscribe to this
newsletter go to: http://www.tias.com/subscribe Please note that stories and
recipes from readers are not checked for accuracy. They may be edited
prior to publication. For questions or comments, you can reach us at
newsletter@TIAS.com ©1995-2005 TIAS.com Inc.

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