Historical Newspapers of South Carolina

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

THURSDAY, OCTOBER 1», 19M. TUB BARNWELL PEOPLE-SENTINEL, BARNWELL, SOUTH CAROLINA pagb tsrm t* Psalm Book Was First Published in America The first book published In America was a psalm book, published at Cam bridge, Mass., In 1640, twenty years after the landing at Plymouth Rock. This was the first^book published In what was sbrnetimes called English America, In contradistinction from the Spanish possessions. It was known as the Bay Psalm Book, being Intended for use In what was then called the colony of Massachusetts bay, and It was printed by a pious Puritan of this period, named Stephen Dane. A small printing press and a font of black faced type were brought over from Eng land, and the versified psalms were printed as then sung in England, In the quaint spelling and phraseology of the period. The edition consisted of 1,700 copies, and served to supply the col onies for quite a long time. In 1906 ten copies were known to be extant, and as they were in libraries or, the hands of book collectors who knew their value, they probably gtill are in existence. Firefly I* Efficient The firefly is rnany^times more effi cient as a manufacturer of light than the most modern of human installa- tiuns, according to a professor who lectured on "Infra-Red and Wireless Waves,’’ at the Royal Institution, says ,the Montreal Hefald. "Even in the very best lamps.” said the professor, ‘‘only about 10 per cent of the radiation Is visible to the human eye; the remain der is wasted ns infra-red or heat ra diations. An economy fortune awaits the man who will discover how’ to make ‘cold’ light on an Industrial scale. So far the most efficient mak ers of the light are the luminous In sects and bacteria, which know how to carry on chemical reactions to pro duce cold light. Experiments show, for example, that the firefly produces light which is all within the range of human visibility.” THE RED CROSS HELPS Our National Emblem The eagle" became our national em blem when it was placed on the Great Seal of the United States adopted by the Continental congress on June 20, 17S2. As a national emblem, the eagle is not peculiar to the United States, but Is the emblem of several modern countries, and was the principal de vice on the standards of a number of ancient nations. The eagle as our na tional emblem was suggested by Wil liam Barton of Philadelphia. However, he suggested the crested eagle and not the American or bald-headed vari ety. The secretary of congress, Charles Thompson, who modified the design of {he Great seal, put the eagle as the central figure and specified that it should be an American eagle. T HE American Red Cross is probably the most practical organization in the world. It comes to the rescue quickly and efficiently in times of flood, faln- ine, earthquake or any other dis aster. The most important yvoiel in that last sentence is "effic’ent- ly.” It’s easy to be quick and willing, but it’s a mighty hard thing to be efficient. Here is an example of its every day efficiency. Tons of Red Cross fljur have been released to welfare agencies over the length and breadth of the land. Thousands of cases of evaporated milk are being distributed to relief clients. How can these two important foods— the flour and the milk — be brought together in nourishing, appetizing dishes? The Baltimore Red Cross Chapter decided to fur nish the answer to this question, and the result was a compact, practical booklet from which we are quoting the following: What Is Evaporated Milk? • "Evaporated milk is pure, whole cow’s milk with half the water taken out, and nothing added. Just as it comes from the can. it's twice as rich as the milk the cow gave. "For drinking, mix evaporated milk with an equal amount of water, and serve (hot or cold) plain, or with a dash of nutmeg, cinnamon, or salt. It makes smooth, delicious fruit drinks, too. "For sour milk, add one table spoon of vinegar to half a cup of evaporated milk, mixed with the same amount of water. For sour ‘cream’ use one tablespoon of vinegar to a cup of the milk as it comes from the can. In baking use one-half teaspoon of soda for every cup of sour milk or ‘cream.’ For All Cooking “Wherever milk is needed, evaporated milk gives foods the finest flavor and texture. Use it as it pours from the can, in coffee for adults, in soups, in custards to save eggs, in sauces to save but ter, and on cereals. "Mix it with an equal amount of water to cook cereals, to cream vegetables, fish or meat, and to prepare puddivgs and other des serts. Instead of water, you can often add the liquid from cooked or canned vegetables, fruits, fish or meat. "And certainly lor bakiny. evap orated milk is the right choice. With it, all the good old recipes, from bread to cake, are more nourishing, taste better, and stay fresh longer. The flour gives fuel | to keep our bodies warm and to make them ‘go.‘ The milk gives building material for bones, teeth and muscle, and vitamins that protect our health.’* Tested Recipes The booklet does not stop there with its practicality, hut goes on to givg eighteen tested, low cost recipes for baked things in which evaporated milk is used. And all of the recipes were required to pass rigid taste and appearance tests, too, before they were In cluded. These recipes are for making biscuit, griddle cakes, plain muf-^ fins, bread, oatmeal bread, hot apple dumplings, sauce for hot apple dumplings, crumb cake, cottage pudding, vanilla sauce, gingerbread, plain cake, pie crust, soft ginger cookies, oatmeal cookies, peanut cookies, chocolate blanc mange and cream filling for pie. We have not space to quote all of these recipes, hut here Is a sample to show what they are like: Pie Crust 4 cups flour 2 teaspoons salt 1 cup fat 1/3 cup evaporated milk and 1/3 cup water, mixed All ingredients should be cold Sift flour, then measure. Real ft with salt. Work fat quickly Into flour. The pastry will be flakier if fat and flour are not too thor oughly blended. Add liquid all at once, and stir with a fork quickly but thoroughly into the flour mixture. Some flours ab sorb more liquid than others. Add only sufficient diluted milk to make dough soft enough to roll out. Yield: four single crusts, or two double crust pies. A copy of this booklet can be obtained by writing to the Evap orated Milk Association in Chi cago, which collaborated In Its preparation.* ± ❖ ❖ ? ± T T ADVERTISING IN v ? The People-Sentinel N Nk - Gets Results for Others— Why Not for A 4 T r y y y y f y y y Orangeburg Fair Oct 24, 25, 26, 27 All School Children FREE Wednesday Carolina-Citadel Football Game 12 Noon Thursday Admission to Fair Only 25c Free Shows, Fireworks, Midway Exhibits ig Thrill Day Tuesday U — *——— « ATTENTION! HUNTERS and TRAPPERS Your Raw Furs _To_ PRIME Barnwell Receive Highest Cash Market Price. I Buy Raccoon, O’Possum, Fox, Mink, Otter, Etc. J. S. BOGEN At Bogen's Grocery on Wall Street, Barnwell, S. C 10 CENTS PER POUND LOANED ON COTTON! The Government is preparing to lend to farmers 10 cents per pound on cctton stored by the farmers in bonded warehouses. Ws have an up-to-date warehouse and can still accommodate about 500 bales of cotton. We will haul free of charge lots of ten bales or more. Our storage rates are in line with other warehouses. . ' - - n* — - - ■ -—- — ——- ■■ - - - - SANDERS GINNERY (Oil Mill)- South Carolina Bonded Warehouse No. 1913 JENNINGS A. OWENS, Mgr. BARNWELL. 8. G PHONE US FOR RATES J NOTICE , We Jwv Furs Racoon, / ^ OTossum, Otter and Fox . Best Prices Will_Be Paid —— Bring them or let me know and I will call on you. I have good New and Second Hand hunting boots at a very low price. I. H. COOPER Next Dolt to the Farmers Union. Barnwell, 8. C BROWN & BUSH \ Attorneys-at-Lav BROWN-BUSH BUILDING - Barnwell. SOUTH CAROLINA PRACTICE IN STATE AND FEDERAL COURTS * SEND US YOUR ORDERS FOR JOB PRINTING. : / - ^ ^ S V ■ ■’ ' ■ ^ ,"JSSB SEND US YOUR ORDERS FOR JOB PRINTING. «