Historical Newspapers of South Carolina

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I Tumb ppj It { ., > K \ \\ - j 1 Mt LI Bailey Set Return To Twenty-five sons and daughters of Clinton Mills employees are returning to college this fall with financial assistance from the Bailey Foundation. Eight students are M.S. Bailey Scholarship recipients. They include Debbie Lane Fallow, daughter of Mrs. Vandy Fallow, and Francis Michael Blackwell, son of Mr. and Mrs. i William Blackwell. Both were < lir/z scnoiarswp recipients ana ; are seniors at Presbyterian , College and Clemson Univer sity, respectively. j Linda Lou Lawson and James Robert Dunaway are returning . to Winthrop College and Fur- j man University as juniors. ( Linda is the daughter of Mr. and ] Mrs. Homer Lawson and Robert ] is the son of Robert Dunaway. Both were 1973 Bailey Scholars. , The 1974 Bailey Scholars, Sanita Lavett Savage and Stephen Wayne McGee are returning to Erskine College and the University of South Carolina, respectively, as sophomores. Ricky Ray Campbell, son of Fred Campbell and Evelyn Birchmore, and Sandra Jean Campbell, daughter of Mr. and Mrs. Silas Campbell, are freshmen. Rickv is attending Lander and Sandra, Anderson College. M.S. Bailey Loan Scholars returning to school as seniors are Mimi Braswell, daughter of Mr. and Mrs. Jimmy Braswell, (U.S.C.); Glenn David Gaskins, son of Mr. and Mrs. Glenn Gaskins, (Furman); Donald Taylor, son of Mr. Harold Taylor, (Clemson); and Robert E. Hiers, son of Mr. and Mrs. Marion Hiers, (Presbyterian). Members of the Bailey lin Develc |R| p * 3 p> pp-Tgr*7* \ p v i?'>f ^ jk 3lk K -m v r JF < HI hr S$Sj[11 ? SK pi * i i l * i i&w - *, lolars School Scholar junior class are David jee Walton, son of Mr. and Mrs. )avid Walton, (Clemson); ^arol Jane Bailey, daughter of dr. and Mrs. Bill Bailey, Winthrop); Charles F. Grogan, lr., son of Mr. and Mrs. Charlie jrogan, (U.S.C.); Daria T. >onic, daughter of Mr. and Mrs. Hank Cronic, (Presbyterian); Edward D. Sullivan, jon of Mr. and Mrs. Dunklin Sullivan, (U.S.C.); and Lisa D. Albrecht, whose father Tully is associated with Clinton Mills Sales Corp. Sophomore Bailey Scholars are Cynthia Ann Boyd, daughter of Mrs. Annie Lee Kerns, [S.C. State); Reginald Cox Burnett, son of Mr. and Mrs. Fred Burnett, (Lander). Also, Vickie Denise Dover, daughter of Mr. Dock Dover, (Lander); David Larry Owens, son of Mr. and Mrs. Truman Owens, (Newberry); Susan Caughman (Scott) daughter of Mr. and Mrs. *oe Sam Caughman, (Lander); and Cynthia Joe Bright, daughter of Mr. and Mrs. James Bright, (U.S.C.). i ntri cdic nu ii uaimuiii Dducy Ix>an Scholars. Since inception of the scholarship program in 1956, the Bailey Foundation has awarded 36 four year scholarships at a total cost committment of $132,950. Seventeen of the 36 awards have been made to sons of Clinton Mills and M.S. Bailey Bankers employees and 19 to their daughters. Fifty two (52) college loans totaling a commitment of $184,450. They are valued at up to $1,100 annually for four years college education. )ps Photc Bj Win V V On torrid days nothing beats an icy cold watermelon for instant refreshment! The many varieties of watermelons grown in South Carolina can add even more to the festive occasion. They include the Charleston Gray, the Crimson Sweet, the Jubilee and the Cannon Ball. The Charleston Gray, the most popular variety, differs from the Crimsor Sweet in that is elongated in shape with a light green color whereas the Crimson Sweet is a round melon, dark and light green striped in color. The Jubilee melon has a compar able shaDe to the Charleston Gray variety, but has the same coloring as the Crimsor Sweet. The Cannon Ball melor is round in shape and dark green in color. Both the Crimson Sweet and Jubilee possess good eating qualities but lack the disease resistance of the Charleston Gray. In purchasing quality water melons, select a melon with a smooth surface. It is necessary to select melons at the righ stage of maturity and t< handle them gently enougl that they will not be damage< internally. The most practica test of maturity is the chang< in color of the rind, especiall; the part of the melon on th< ground. This changes fron white to pale yellow will maturity. The rind shouli i have a dullish sheen and th< ; ends should be very rounded In addition to color, somi ^graphic S lartd-made to save money and to gh *et a perfect picture/' stated Tumt section of his parents home de photographic work. Tuinblin is no amateur by an3 consists of numerous technical pt course books, as well as samples < "I use this pocket calculator to that the lighting on my subjects will as he examined a portrait of his sisb quality of his work. Tumblin has progressed considei couple of years. He noted that photography several years ago aj kittens that played in his backyar He has taken a section of his j equipped with the usual photo proc brochures on various photographic which he discusses with potential c services he has available. Ho ha? hoon "shnntinB" nirtnrp proms for some time. Now, he's t and portrait work. "The darkroom is used primar prints," he added. "People pay for buy a black and white print." He sends all of his color film U processing. "I've tried just about a differences in many. I prefer not to assure you quality, price, and depe have to look for," he replied. In addition to his enthusiasm I active interest in his family's completed two years study at Cle majoring in Agricultural Enginec His parents are Mr. and Mrs. Tumblin is the Clinton Mills Mail /ith Vaterm testers point out that an immature melon gives forth a m of a 11 rinorino cnn n H u/hpn thumped with the finger, while a mature melon gives a more muffled or dead sound! However, this thumping test is one that needs to be applied ( by someone who is experienced and knows just what sound to expect from a particular i variety. Yet the only test of ripeness that can be depended upon 100 percent is the cuti ting and tasting test. Deep red flesh, firm with dark seeds should be the key when selecting cut melons. Avoid flesh i with white streaks. 1 Watermelons have good ' qualities when stored proper L ly. For short storage, avoid f extreme heat and place where ! it is cool and dry. Store cut melons under refrigeration. Watermelon teams up with a wide variety of ingredients such as gelatin molds and fruit f cups. Watermelon juice from t pulp, is a colorful base for > fruit beverages, ices and mold i ed jellies. Iced watermelon cut 1 into hall? r?r rnhoc nnH flavor 1 ed with just a touch of fresh p lemon juice or ground ginger Y is a grand start for a lazy p evening dinner, n A fruit cup made with tangy ^ pineapple wedges, seasonable p berries and highlighted with icy watermelon balls is enticp ing. Skills I aafct^rt?r!Ld to voted exclusively to hts I means. His home library-j.Q iblications, correspondence of his professional work, compute guide numbers so be perfect," added TumUin hp, Lee, used to illustrate the rably in his work in the last he became interested in s- he made pictures of tiny d. garage for a darkroom. It's essing equipment as well as techniques, and a desk from rustomers the types of photo ss of high school plays and x*anching out into weddings ily for my black and white color now - not many want to > leading photo finishers for til of them, and found quality tell who does my work, but I ndable service are things you for photograhpy, he takes an farming activities. He has rason University where he is sring. Guy A. Tumblin, Sr. Mrs. n Office receptionist. ielons Watermelon Preserves 1 lb. watermelon rind cubes 2 Qts. water 2 T. lime (calcium oxide) 2 C. sugar 1 Qt. water V* lemon Trim off outer green skin and pink flesh, using only greenish-white parts of rind. Cut rind into 1-inch cubes, and weigh. Soak cubes for 31/* hours in limewater (2 quarts water and 2 T. lime). Drain and place cuDes in clear waier 1 hour. Again, drain off water and boil 1 Vi hours in fresh water, then drain. Make a syrup of 2 cups of sugar and 1 quart water. Add rind and boil 1 hour. As syrup thickens, add Vz lemon, thinly sliced, for each pound of fruit. When the syrup begins to thicken and the melon is clear, the preserves are ready. Pack preserves into hot sterilized jars, add enough syrup to cover and seal. nuiu iittri LOCH IT AHD POCKET THE HEVI