The Clinton chronicle. (Clinton, S.C.) 1901-current, June 18, 1970, Image 20
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2-D—THE CHRONICLE, Clinton, S. C., June 18, 1970
Bunkum, Hedges
All About Wonts
#
Bunkum (or buncombe), a
slang term meaning “non
sense/’ is nearly archaic now,
bat an abbreviated form of
the word is still in use and is
probably a permanent part
of oar language.
About the year 1820, when
the question of the Missouri
Compromise was being heat
edly debated in the U. S.
House of Representatives, a
congressman whose constitu
ency included Buncombe
County in North Carolina a-
rose from his seat and began
a long-winded speech that had
nothing at all to do with the
issue at hand. When several
members of the House object
ed, he defended himself with
this now famous statement:
“I’m talking for Buncombe."
Thus, any irrelevant talk
came to be described as bunk
um, which was eventually
shortened to plain bunk. To
this has been added the word
debunk which, according to
W. E. Woodward, means
“simply taking the bunk out
of things.”
A person hedges when, dur
ing the course of a conversa
tion, he avoids committing
himself to anything by using
reservations and qualifying
statements. To a gambler, the
word takes on a slightly dif
ferent meaning. The gambler
Kedget a bet by betting a-
gainst the side he has also
bet on in order to reduce the
risk of his original wager.
But, in both these instances,
the word means essentially
the same thing — “to safe
guard oneself from loss . . .
as if hiding behind a hedge.”
The berm is derived from the
practice of European farmers
in planting shrubs around
their fields to protect their
crops and sometimes to es
tablish boundary lines. By
the Anglo-Saxons, this nat
ural “fence” was called a
hedge.
Aftermath is usually used
to describe the unpleasant
consequences resulting from
some event, such as the after
effects of a war, but it liter
ally means “after mowing.”
Before the days of mechaniz
ed farming, tenants cut their
hay by swinging sickles and
scythes. After the first mow
ing the stubble continued to
grow, but this forage, by cus
tom, was claimed by the land
owner. Although he wasn’t in
position to argue the point,
the tenant nonetheless regard
ed this second crop now being
used to feed the landowner’s
cattle as the unprofitable re
sults of his own work.
PTA OFFICERS — Officers of the
Clinton Elementary School PTA are
shown above with a typewriter
which the PTA presented to the
school recently. The typewriter,
which features large print, will be
used in preparing materials for the
younger school children. The officers
are, left to right: Mrs. Ervin L.
(Betty Jean) Shook, vice-president;
Mrs. Charles (Sarah) Pitts, presi
dent; and Mrs. Bobby (Betty Ann)
Meadors, secretary. Not available
when the picture was made was J.
Robert Cox, treasurer.
Baptists Plan
Leadership Study
Clinton First Baptist and Da
vidson Street Baptist Churches
have scheduled a joint Sunday
School Leadership Study to be
held at Davidson Street Bap
tist Church Monday and Tues
day nights, June 22 - 23.
—National Prats
The period of study will be
from 7 to 9 p.m. for adult lead
ers and teachers of the several
age divisions in Sunday School
Classes and departments. Per
sons leading the discussions
indicated are: Gary Foil, “Pre
schoolers at Church”, for
Workers with children of pre
school age; Mrs. James Bryson,
“Children’s Sunday School
Work,” for workers with child
ren in grades 1-6; Rev. M. Floyd
Hellams, “Youth Sunday School
Work,” for workers with youth,
grades 7-12; and William Shaw,
“Adult Sunday School Work,”
for workers with young adults,
adults, and senior adults, high
school graduation (or age 18)
up.
Refreshments will be served
PARADE OF VALUES
LAMPS AND ACCESSORIES
1 Regular
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LAMPS — MIRRORS
L11 . RECORD CABINETS
TaMe Lamps OTTOMANS
PICTURES
A select group of beautiful
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STORE HOURS
Tuesday
«:J0 to S:M
8:30 U 5:30
3:30 to 5:30
Thursday
Friday
Saturday
8:3# Ut 8:00
8:31 to 8:08
8:30 to »:30
/ /
• ‘ II
FURNITURE MART
of IOANNA. S. C.
L
High Cost Doesn't Always
Mean You Have Good Meal
BY HELEN C. CAMP
Home Economist
Foods that taste good, look
good, and are high in nutritive
value may cost you very little
money. On the dther hand, foods
that are costly may not rate
high in nutritive value nor in
acceptability unless they are
wisely chosen, well-prepared,
and served attractively. Con
venience is also an important
factor in food selection.
How to Cook Foods: Vege
tables: Vegetables are import
ant because of their nutritive
value. Nutrients may dissolve
in the cooking liquids or small
amounts may escape in e-
vaporation. Use a method of
cooking that will minimize loss
of food value - baking, boil
ing or steaming.
Growing and preserving food
at home is one way to stretch
your family income. So if you
have the facilities, produce
some food at home and preserve
some of it by canning and freez
ing.
at mid point each evening and
near the conclusion each
evening Mr. Foil, associate di
rector in the state Sunday School
office in Columbia, will direct
a question-answer period con
cerning the new changes in pro
cedures, periodicals, and cur
riculum for the 70’s beginning
October 1969 in the churches of
the Southern Baptist Con
vention.
Plan your family’s meals,
or your family may not be well
fed no matter what the cost.
Planning need not be a compli
cated matter. A simple guide
for daily meal planning is: Milk
to drink atevery meal for child
ren; at least once a day for a-
dults; additional milk in cook
ing. Milk may be in any form
acceptable to the family -- fresh
fluid whole, skim, dry (whole
or nonfat), evaporated, or
buttermilk; or as cheese or ice
cream.
Protein - rich food -- lean
meat, poultry, fish, eggs,
cheese, dry beans or peas, or
peanut butter at each meal if
possible.
Vegetables and fruit -- four
servings a day.
Bread and butter or margar
ine --at every meal
Cereal -- at one or more
meals a day -- include rice,
grits, oatmeal, cornmeal, spa
ghetti.
Sweets and fats other than
butter -- in moderation, as
needed in cooking to improve
flavor of food.
Economy hints in basic four
food groups - Meat and other
animal protein foods are the
most expensive of the food
groups. Give special attention
to food savings in this group.
Meat, Poultry, Fish, Eggs,
or Cheese -
1. As a rule, fish is cheaper
than meat and is a good source
of protein.
2. Poultry today is less ex
pensive per pound than meats.
3. Cheaper cuts of meat may
be used-- sausage, chuck roast,
stew meat, and ground beef.
The cheapest cut is not always
the one with the lowest price
tag per pound. Make a rough
estimate of the cost of the edi
ble portion.
4. Main dishes of beans or
peas and peanut butter for sand
wiches may be used once or
twice each week.
5. Beef, lamb, and pork liver
give high nutritive return for
money spent.
6. Eggs are usually a less
expensive source of nutrients
than most meats.
liquid reserved from canned ve
getables.
1. The best way to cook ve
getables, leave, the lid off for
the first three minutes of cook
ing. Your vegetables will hold
their good color because some
acids are allowed to escape that
turn green vegetables a drab
olive shade.
5. Cooked vegetables should
be firm. So cook only until ten
der - not mushy soft Fruits:
With a few exceptions, raw fruit
is tastier and has a higher nu
tritive value than cooked fruits.
Fruits may be cooked by baking
or stewing. The principles for
cooking vegetables also apply to
cooking fruits.
Also leave off the lid when
cooking strong-flavored vege
tables such as cabbage or
onions.
Meat, Milk, Cheese and Eggs
- Low temperature and slow
cooking is the rule for protein
foods. Both their flavor and tex
ture are affected by too much
cooking at high temperatures.
Cooking meat at a low tempera
ture causes less shrinkage
and retains more nutritive
values.
2. Reserve the liquid in
canned vegetables for soups or
sauces. Or boil down to a small
amount before vegetables are
added. Or use as the liquid to
cook fresh vegetables.
3. Canned vegetables are
completely cooked. You need
only to heat them.
4. Frozen vegetables are
partly cooked. They may be
cooked in the oven in a cover
ed casserole. Add margarine
and a small amount of water or
Cheese becomes rubbery and
tough when overheated. Excess
ively high temperatures cause
egg whites to lose water, shrink,
and toughen and milk will scorch
easily unless you heat it in a
double boiler or stir while heat
ing.
Cereal and Cereal Products -
Cereal and cereal products do
not easily lose nutritive value
during cooking, but they should
not be overcooked. Cook rice
and grits without washing or
draining to prevent loss of en
richment nutrients.
Dear Sally
DEAR SALLY: My beloved
sister passed away 11 months
ago, and just a week ago her
husband remarried! I am deep
ly shocked over this’ Don’t you
agree with me that this is an
inexcusably callous lack of re
spect for the memory of his
first wife? HER SISTER
to each other and it’s created
an intolerable situation. When
ever my husband and I visit one
of their homes, the other girl
assumes we are taking sides,
and then we’re compelled to do
all sorts of appeasing. Is there
anything at all we can do about
this 0 MOM.
DEAR SISTER: This depends
very much on point of view.
Generally, as with you, it’s a
relative or very close friend
of the deceased who is shocked.
However, on the other hand, an
outsider cannot know what is in
the heart of a bereaved person.
For this man those 11 months
following the passing of his
wife may have seemed-like 11
miserably lonely years. My ad
vice to you is to dispel that
resentment and be happy for
your former brother-in-law. ..
happy that he has been given the
opportunity to begin a new life.
DEAR MOM; Have you ever
thought of taking this up with
their husbands (your sons)?
Have they any influence at all
with their wives? Other than
this, all you can do is remain
as neutral as you can and hope
that eventually these two “little
girls" will decide to grow up.
DEAR SALLY: I gave up more
than a year of my life going
steady with a certain young man,
during which time he gave every
indication of being as much in
love with me as I with him. Then,
without any previous warning,
last night he told me we were
becoming “too serious,” that he
isn’t yet ready for any “per
manent relationship,” and that
it’s best we split. Naturally, the
suddenness and the unexpected
ness of this has put me in deep
shock. What can I do about it?
CASTOFF.
Meat (beef or pork), poultry,
and fish are considered main-
dish foods around which meals
are planned. Other foods, in
cluding eggs, milk, cheese,
peas, beans, and peanut butter,
may be used as main-dish
items. Each meal should con
tain a substantial protein food.
For economy and variety the
daily meal plan may contain
meat for one meal with a meat
substitute for the other meals.
DEAR CASTOFF: Accept it,
and be thankful you are well
rid of the kind of fellow who
can take up the exclusive time
of a girl for more than a year
and then say goodbye. Find new
friends. . .with integrity.
DEAR SALLY: I'm the father
of two girls who will soon be
married in a double wed-^'
ding ceremony. Just how do I
escort them down the aisle and
perform the rite of giving them
away? DOUBLE DUTY
DEAR DOUBLE DUTY: There
are two ways of handling this.
You may escort the older daugh
ter, followed by the second
daughter escorted by another
male relative -- an uncle or
an older brother, a cousin or
close older male friend of the
family, Or, you may escort first
one daughter down the aisle,
then return for the second
daughter. . .then remaining to
respond to the minister’s ques
tions in the rite of giving them
away.
DEAR SALLY: I recently
completed a series of lessons
with a golf pro, and since he
was exceptionally patient and
obliging, I’d like to do some
thing for him. I understand
though that tipping a pro is
out. So, is there any other way I
can show my appreciation?
DUFFER.
DEAR SALLY: My husband
and I are caught in the middle of
a silly battle between our two
daughters-in-law. Ever since a
spat they had about a month
ago while visiting in our home,
these two girls aren’t speaking
DEAR DUFFER: You should
of course buy your equipment
at his shop, on which he makes
a percentage. Other than that,
since he is a professional, not
a servant, nothing else is ex
pected.
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