Historical Newspapers of South Carolina

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Of Inte W. R. GIN Cointy and Local. Marketing Association Units Perfected Last Wednesday, December 6th, delegates from a number of the school district locals of the Tobacco and Cot ton Growers' Marketing Associations met in the court house for the purpose of reporting progress in their dis tricts and to perfect a count yorgani zation. Interesting reports were made by delegates from several of the locals, and others announced that they would be organized before the Next county meeting. Owing to the fact that a number of locals are not yet organized and there fore had no delegates present it was decided to form a temporary county organization-the permanent officers .to be elected early in the coming year. The following temporary officers were selected: Chairman, J. M. Wind ham, Vice Chairman, A. J. Plowden and 'I. M. McIntosh, Secretary, W. R. Gray; Ifxecutive Comimtteemen, W. C. Davis, N. Z. Andrews and G. T. Floyd. It was decided to hold the regular county meetings in the court house at Manning at 11 o'clock onl the first. Friday in each month. Interesting talks were mlde by Mr. Zi m merman of The Tobacco Associa tion and ir. Brown of The Cotton As sociation. Farm Gossip Rememehr the San Jose scale to keep it well sprayed. A winter thought for - the farm ers .not in the cooperativ'r: Why stay out in the cold ? The favorite outdoor sport for farmers these days should he de stroying cotton stalks and other boll weevil hiding places. Labor-saving devices for farm and home are doubly valuable. They save time for other labor and time for rest and recreation. What does it profit the farmer if the agricultural college spends thousands of dollars publishing agricultural information, and the far mer loses the opportunity to get and ad this material. The owner of a piece of farm )odland who is looking to the ture will pract.ice "improvement ttimg" of timber rather than un 'stematice chopping down for lum r or wood. Throughout Changing S4 around the cy Thr'ough * the REAL BA welfare of its and( the needs< It is our e stant aimf to n such I an Iist fieIndship andt FIRST NATIO. W. C. DAVIS, Pi A. C. BR ADHAi\ J. T. SIJKESL, C, Long Time] At Low We are making Gove Bank loans at six per cen1i years on Cla rend(on Cou~n In addition we canii per cent for 10 years witi rower to pay~ the prinicip; of any year. *We are, therefore, in estate loans in any amifou want. All applications a the loans qiickly closed. WEINBERG Mannin rest to F Edited by AY, County Demonstrath )flice Phone 247-Residence Phone 18 South Carolina needs a half mil lion dairy cows (and has less than half that many) to supply her rural poplulation; and there are the twon people who are good enough to de serve dairy products produced at home. Curing Pork Country sausage and home cured ham! These words make almost any, man smile, but too often he will be disappointed in the eating, because po tentially good pork is often ruined by ignorance of the essentials of meat curing. Weather conditions af feet meat curing to some extent but they can be overcome. The pork carcass should be divi ded on the basis of lean or fat, thick or thin. Properly divided, there will be ham, loin, bacon, should er and head, says 1). T. Herrmann, E0xtension Swine Specialist, who makes the following suggestions on curing meat. The ham is cut off just back of the rise of the backbone and at right angles to the leg. The hindleg is cut off an inch above the hock, and the foreleg an inch above the knee. The head is cut from the shoulder at, the atlas joint and includes all of the jowl meat. The shoulder is cut oi between the third and fourth ribs and at, right angles to the body. The bacon is cut from the loin just below the tenderloin muscle on the rear part of the middle and parallel to the back. All of these cuts re quire trimming and squaring. This improves the apeparance of the fin ished product, and makes for uni form curing. No more lean meat than necessary should be exposed, as curing hardens it. it .1 loose pieces should be trimmed off, for they dry out in curing. All hut one-fourth inch of fat should be trimmed off the loin and put into the lard, care being tak, n in trimming this off not to cut into the loin. Lean trimmings and head meat go into the sausage, fat trimmings into the lard. The loin and sau sage are used for fresh meat and the remainder is cured. The first essential to successful curing is thorough cooling, but the meat should not be frozen at any time. Either brine or dry curing will he satisfactory. Brine requires less work unless it gets ropy and in this case it must be drawn off and boiled or a new brine made. Brine also keeps away insects and vermin. During warm weather the dry method is much safer. Whichever method is used it, is advisable to rub the sur face of the meat with fine salt and allow it to drain for 6 to 12 hours The easons e of the year rosperity and adversity, NK( keep)s uppermost the fr'iends and customers >f the commul'l~nity. irnest desire and1 con iake and)( keel) our bank tultionl of year'-roundl~ V4AL BANK esiden t. [, Vicen-P resident. 1hier'. F~arm Loans interest! rnmfent Joint Stock Land interest for a term of 33 ty farms. nlake loans at seven per the privilege in the bor i or any part at the end position to negotiate real nt and on the terms you re promptly handled and & STUKES, U. S.C. armers )m Agent 8 before packing in the cure. Brine Method of Curing For brine curing use 10 pounds of salt, 2 1-2 pounds of sugar 2 ounces of saltpeter, 4 1-2 gallons of water for every 100 pounds of neht. Boil these in the water so that they will be thoroughly dissolved and al low to cool. Pack hams in the bot tom of the container, sioulders next and the bacon cuts on top and pour on- the.- brine, being sure that it covers the meat. In five (lays draw off the 'brine, reverse the order of packing, and pour the brine back again. -. Repeat this operation on the tenth and eighteenth days. Allow four days cure for each pound of ham and shoulder in a piece, and three days for each poundin a piece of bacon. Dry Method For dry curing use 6 to 7 pounds of salt, 2 1-2 pounds of saltpeter for every 100 pounds of meat. (Two ounces of red pepper and 4 ounces of black pepper may be used if de sired). Mix thoroughly, rub one third on the meat the first day and pack; unpack on the third clay and rub in one-third more and r,'pack; and on the seventh day rub on the remainder and pack the meat to cure. Allow two (lays in the cure for each pound in a piece of bacon, and 2 1-2 (lays for each pound in a ham or shoulder. Much of the superiority of pack ers' meat comes from proper soak ing after curing and before smok ing. This brightens the meat and removes excess salt, which will hard en and form a crust if left on through the smoking process. The packers use water at about 65 degrees Fah renheit and soak hams or shoulders two hours, bacon 1 1-2 hours. Some times meat must be left in the cure longer than the stanard time, and then they add three minutes extra for each (lay over time. After hanging about three hours to drip, the meat is ready to smoke. Green hickory or maple makes the best smoke, but any h: rdwood will do. Soft woods or resinous woods are very unsatisfactory. A mild smoke of 24 to 36 hours is most common. Twelve hours should be the minimum, and meats that are to be kept into the summer should be smoked longer than 36 hours. The farmer's recipe for sausage is 'generally governed by tasting, but to insure a uniform product the following may be use das a stand a rd: 1 1-3 to 1 3-4 pounds of salt 2 ounces of ground sage, 4 ounces of black pepper for 100 pounds of mleat, with 1 ounce of nutmeg. Pruning Young Fruit Trees Pruning the young fruit tree is a very important matter in successful fruit growing, says A. E. Schilletter, Assistant Extension oIlrticulturist, who makes the following suggestions. 1. Young trees shoul be cut back at the time of1 planting (a) To bal ance the loss of roots removed in dig ging from the nursery; (b) To secure low heads. 2. Three to five main, or "scaf fold" Iimbs, spaced six to eight inches apart, where they arise from the trunk, formi a desirable frame work for the tree the fir-st year. 3. These thrmee to five seaffold Iimnbs should divide du tring the see ond year, to form six ma in limnbs ai a height of app~roximately five feet above the groundl. 4. Once the dlesired main limbs are s-cured5, subsequnent winter prun ng should conisist of thinning out and shorte.ninug back. 5. Alai ntain liIight laterals through out the length of essential limbn s, fromi thle tru'nk of the tree upwVard. (1. Alinita in an iIoen center to pirop~erly Iilit the leaves of these laterail twigs. 7. Judic 1ions, Ilighit pruning may bet (lone ini early summler, to ''shape'' younig trees, by check inig water sproutIs, avoid inig eveni forks wvhere uni~d ired and maintaining piroper bahinee of limbs. Reuga rding Hull Weevil Cont rol Al easur ies Opin ions in regar id to various boll weev'ilI contr. ol meas1 uries priop~osed( frm ivaiou'i s siour'ces arie numiier'ous. iiarmers ari''e urged not to form to, ha sty 'oncluins 111 in i'egardl to the(se' recommendatu~ll IionS, bec'ause frequenitl y the risiIs seecured were not due to the i'eeoimiiendcation madec, but, to a comiana tioin of wveather' cond itionis, good im 0d, goodl seed, good culture, ('.,5 suggests P rof. A.- F. Conri 1, lEntomolrogist. 'To ilustrate, a man came into a cotton field and divided it, into ,two equal parit s ('allled A and II. / lIe used( lis I tiiment, on parl t A, leav ing parl t B unit.r'eatedl. Part, A pr1o duce'(d imoi'c coitton than part II, and he concludled that this was clue to his rem'iedy. TIhiis man i did niot make aniy dee'rimination aS to the amouiit of weevil infestation on differ'enlt parits oif the field before he star't ed, nor did he make these dleterm i nations after the remedy was ap plied, to find out, whether his reme dly was really having ainy c'ffect or' not. lFurthermore, on the pai't B3. side of the field there werec forests wvithi underbrush a long the edges, whliile t he parit A side of the fiel aidjoinedl a piublic highway and the edges of tihe field were clen. Part A wVas somiewhat, lower than part H. Infestation counts showed that the wveevil was much more numer ouiS in pai B than in p~art A, while the aipplication of his remedlies did not show aniy vairiation in infesta tioii. Ini fact, there was no evidence wvhatever that his remedy had any etffect. IHe did not mako these in how many weevils he had In. differ ent parts of the field. Part A gave more cotton than part B, and to his own mind and to the minds of neighboring farmers this was suffi cient evidence that his remedy was helpful. Many of the planters in that community are going to use the remedy next year. The farmer looks upon such operation as an experi ment, but as a matter of fact it was not an experiment nor did it' even resemble one. In certain sections farmers claim that they got excelelnt results in controlling the weevil with some certain remedy they were using up to July 20, after which they claimed it was no longer effective. Among these remedies tried and claimed to be effective were calcium arsenate liquid spray, calcium arsenate dust, calcium arsenate sweetened, kero sene and red devil lye, etc. The facts are that none of these 'rem edies controlled the weevil, but that the weevil did not appear in any great numbers until about July 20. Had these farmers made the neces sary infestation determinations (which any 'ne can make), they would have been convinced of this. They did not do this but blankly as sumed that just because they 'put this stuff into the cotton field and n) weevils were present, it must have done good. Preparing Bees for Winter In many sections of the state the season of 192 2seems to have been an off year for honey production. Nec tar flow, like most other crops in agriculture, various somewhat from year to year, and the seasons may not be expected to be favorable every year for maximum honey produc tion. Beekeepers who secured only a small honey crop this year should bear this in mind and not become discouraged on this account, says Prof. A. F. Conradi, Entomologist in discussing preparation of bees for winter. The bees should be prop erly prepared to winter successfully, which depends , principally on the stores in the hive at the end of the honey flow. Tives should not be opened in cold weather for exami nation, on account of the danger of chilling the bees. They can be opened during the warm parts of warm (lays. To arrive at a correct estimate of the amount of stores in a hive without opening it is rather difficult on account 'of the great variation and the kinds of hives used. In the frame hives it may be estimated that it should not weigh less than thirty-five pounds at the beginning of the wintering period. In trying to determine this for a box hive one has to take into consideration the material out of which the hive is constructed. The tall box hive of course weighs more than the frame hive. Attention is directed to Farmers' Bulletin 1012, on the preparation of bees for outdoor wintering. Every beekeeper should carefully examine this without delay, in order to be able to give his bees the best pro tection. Failing in this, it may he Qxpected that many colonies will dwindle and will be unable to build up for the important. early honey flow next spring; and it must not he forgotten that in order to get the honey flow the colonies must be 'rich in bee population. NOT GUILTY IS VERDICT IN TlHE RUSSELL CASE Oxford, Miss., )ec. 11.-Governor Lee M. Russel olf Mississippi was ac (juited by a jury tonight of the breach of promise charges brought against him by Miss Frances Birkhead, his former secretary, in her' $1 00,00) dam age suit The jury deoliberated only twventy minuite.s. A unanious verdict was reaiched'( on thle f1irst ballot taken. TIhe cour't. room was practically de scrited whenl the Lwelve grizzledl vet erans' of thec hills of M ississippi Ie turtnedc with their verict.( Neithe of the pincRiples '~inIt the 0 colorfu l cout THIS NEW 4 This Improvenm With every new ae< we will hive FREE! cover with cutter a' without a mach~ine check from being r amount, and then1 Call at our I Improved aer _THE J T. M. MOUS I. I x~ RUNABOUT New Price F. 0. B. DETROIT Where can you find a greater value than the Ford Run about at this new low price? We believe, without question, that it is the most economical means of transportation sales men can employ. Time-saving -absolutelydependable travel at the minimum cost. Terms if desired. Clarendon Motor Company, MANNING, . . S. C. drama was in court when announce- ceived. That was in the tiny bed ment was made that a verdict had room of the village hotel where Miss been reached. There were onl ya few Birkhcad had hidden away, pending spectators, as it was believed a ver- the agreement of the jury. She seemed diet would not be reached until later stupifled by the cruel renlization that in the night. she had gone through the travail of The ominous words had scarcely this trial and bared her soul to the fallen from the lips of the foreman, gloating gaze of an unsympathetic however, before the news was flashed world-all in vain. across the village square and spread But with the same remarkable pas bruo::gh the town. veestt.hscaceielhra Villagers A pprove V'erdict 1itlctruhtteenrerase If the flying sombreros and eat- rfsdt illt h musso h calls of the villagers, who, in the I'ftliemioshasugdvth streets, in the town hall, in hotel 10)-nher-naqit nrdbycm bies, and in the harber shops, can be 1O~ anr h amyanucd construed as a eriterion, it was a 'Thsi notefis.Ishl psopular decision. api h aea ne hr vl There was one place, 'however, b ofns ni aewnm en where theooi of gthwereulagilhotgey wh-relicss Bikea-ahde aapedn the agemnfh uy Sesee entInBaninaSrvienRE toz onunyptei thisButndsometbeokaof rRmarkablehpcks enablensssothat hastcharacterizedther at alsd.Juttrietudecec forouh theheentrrilh rerofa h n(iefuse moeyil ote)puss.f h profounddemotionsitdatosurondtwith ~0N, Cashierr. InJa8quiet, incredibPresidmn J"This is not, thefinish.CIshier appel th cas at nce.Ther wil