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Although Bill Wyman-is a member of the Rolling St- ones, don't expect to hear the same sounds as the Stones on hiS'SOlO album,

Monkey Grip. Wyman cut this .

record to do his own thing and he certainly does that. It's a menagerie of music and he tries his hand at them all.

"I Wanna Get Me A Gun" is a gdod time cut. The sound naturally puts you into a good mood. Wyman has an excellent voice and the lyrics are clear. There is no serious underlying feeling in the song.

"Crazy Woman" is the closest sound to Rolling Stones that Wyman comes. It's not the rasping hard rock sound of the Stones; it's mellowed down quite ’ a bit.

clnflottetown cuisine

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Wyman-diversifies great— ly on "Pussy". Fifteen sec— onds of picking banjo by John McCuen leads into a cut of pure‘country music. It's fast and makes you feel like laughing. Bill ~ Wyman even ventures’to put in some breath on a Jaws Harp which he masters ex— cellently. '

' "Mighty Fine Time" has an easy-listening sound. Piano .takes a primary role here with Bill Wyman and Leon Russel doing the renditions.

William Smith and Bill , wyman get on the honky tonk pianos with "Monkey Grip Glue". There's a good beat and easy to listen to and enjoy.

"What A Blow" comes in

‘,with Mac Rebennack on elec—

tric fiddle. Wyman uses a low echoed voice on the

on with solo [P I

_would\be difficult to en-

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CADRE, OCTOBER 8, 1974, PAGE 15

w THE \

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lyrics; the instrumentals are A—one. y

Here's a cut made espec~ ially for those who part—. icipate in Pig & Whistles. The banjo is back with "White Lightnin'" Blue grass music never sounded this good. Twelve-string

uitars, an acoustic gui— tar, and mandolins add to an authentic sound that it

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vision coming from a British songster. "Can't you feel it hit you, feel it git you The jug ~ can't you feel it git you Oh White Lightnin' sure tastes good." "I'll Pull You Thru" has a gentle beat and the lyr- ics are those of one good ‘ friend to another. The in—

strumentals are as good as in some of the cuts but the lyrics do make up for that.

‘ Showboat inpresse$ will: ) good food and Service

This week we decided to review one of the newer eating establishments in Charlottetown, the Showboat. Upon entering, the first thing we noticed was the lavish decor of the dining_ room and of the club area.

Our menu's were brought immediately, from which we ordered the sirloin roast , beef and the young turkey, priced at $4.00. In a per- usal of the menu, we found

the prices to be quite high,

but after eating our meal

we decided it was well worth it. The food was served hot,

and we found to our joy that the peas were fresh, the potatoes not the imit—

ation that one is accustomed

to finding in restaurants, but the real thing. A most enjoyable aspect of the meal was that the rolls were good in contrast to other ones we had had.

What perhaps appealed to us most in our visit to the Showboat was the warm, friendly, personal service that we received. For ex— ample, after we had fin- , ished the appetizer, new' forks were brought us - wrapped in napkinsi

We did, however, notice one similarity between the Showboat and last week's establishment. The place mats dealt with facets of history. Those of the Show4 boat depicted a picturesque Mississippi steamboat, while those of the latter, print- ed. and-apparéntly purchased in‘1973, were on4a Centenn— ial theme.

7 (1' r. or

NOTES: Tuesdays are "Ladies Nights". As many of you may

have discouvered by now, the

Showboat is also the large- st and most ornate club in P.E.I. many say. For night out, we Showboat both establishment

- in Eastern Canada that special recommend the as‘an'eating and as a club.

Overall, we could find no complaint with the Show— boat, except that the lights were a little too bright in the dining area and there was no music at the time. So, in conclusion if you wish to go out for that special night on the town sometimes we strongly rec— ommend the Showboat as the best place to choose.

The Showboat features a $3.00 special each day which is a complete meal. If you decide to take advantage of the culinary delights of the Showboat, we really feel you should get the ' chocolate layer cake, which is delicious.

NEXT WEEK - The U.P.E.l. cafeteriall

\

Albert MacDonald Wendy Sauer

3—

1m: 7 g ' ’ , A brief history of the graphic arts 1. K.

Many young artists today,

.looking for new ways to express their ideas, are using techniques that pre— date the invention of oil paint, and even the inven—

tion of paper.\The desire to

beautify a simple object seems as old as man. Two

ved designs to paper. The first artist in this medium knoWn by name is Martin Schongauer whose expressive line and delicate shadings “gave his work an almost three dimensional quality, and what few works of his remain are coveted by mus—

use of woodcuts was to print textiles. When paper became readily available,

it was used primarily to print playing cards, and

to illustrate books. It

was not until the sixteen— R th century that one artist, Albrecht DUrer, saw the

thousand years ago — even

before the invention of

paper 4 artists were ex:

pressing themselves in

woodcut. Independent of

each other, the Chinese

and the Egyptians were using

wood, and recreating their

designs in clay and wax. When the Chinese devel—

oped,the art of paper—making

in about 200A.D., woodcut-

ting as an art form took

a leap forward. The wood

cut was increased in size,

and images were transferred

to paper. The major early

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tremendous potential of the woodcut and with his dazzling technical mastery changed its character. Intaglio, or line engrav- ing, using a copper base, dates back to Germany or the Netherlands in the .early part of the fifteen— th century. At first, the technique was primarily uSed to decorate armor and objects made of prec— ious metals, and was a flou— rishing technique long before anyone thought of transferring these engrah

,gLyBoard of Governors, senate or Council it may be for you."

r».r\ .-- ._ H r r

eums. Another art form, similar in method to engraving was beginning to emerge 4 the etching. With the etching, a metal plate is coated with a material resisting acid. The artist draws onto. this coating and then the

"plate is submerged in acid

and the lines made by the artist are etched, or eaten away. Engraving is done by having the design cut dir— ectly into the metal plate. In both cases, ink is put into the grooved areas,

(Continued on page 161