Historical Newspapers of South Carolina

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\ McCORMICK MESSENGER McCORMICK. S. C.. THURSDAY^ MAY 5, 1938 ADVENTURERS’ CLUB HEADLINES FROM THE LIVES OF PEOPLE LIKE YOURSELF! ‘The Trap 9 By FLOYD GIBBONS Famous Headline Hunter H ello everybody: Come on up here and shake hands with Arthur H. Meyers of Middletown, N. Y. Art set out to catch some bears once, and ended up by being the hunted one, himself. He never realized how dangerous he was, to the wild life of the continent until he got a dose of his own medicine. Now he’s beginning to think he’s a pretty tough bozo. And I—well—I know doggone well he is. In the summer of 1921 Art went up into Canada and established himself as a trapper in the wilderness of northern Alberta, just south of Great Slave lake. With him went Stan Sumpter, his pal and partner, Art came back alone a year later, leaving Stan's body on a wind swept, snow-covered hillside. And Art himself? Well, he’s a mighty lucky man. Otherwise he’d be lying there on that same hillside beside his friend and partner, Stan. It was a busy winter for the two lads up there in the wilderness. They had two trap lines, running east and west from their base camp. Each line was about 12 miles long and had several lean-to shacks strung along them, where a man could spend the night. Stan took care of the east line and Art the west. They would part early in the week and meet up again at the base camp on Friday. His Partner Didn’t Return to the Camp. p But there chme a time when Art waited all one Friday afternoon for Stan, and Stan didn’t show up. He didn’t put in appearance that night, either, and by morning. Art began to be alarmed. He remem bered then that Stan had said something about bears the week before. It was around the first of March then, and Stan had reckoned they’d soon be out of their winter hibernation and said he was going to set a few bear traps. Had he run afoul of one of those bears and got hurt? Art wondered. It was hardly daylight when Art got up and set off down the east trap line to see if he could find Stan. “I was almost frantic at his failure to appear,” Art says. “Hour after hour I trudged along, keeping my eye on the trail before me, always hoping to find a fresh footprint in the He Had Stepped Into One of Stan’s Bear Traps. snow or see Stan’s bulky form coming toward me. But none did I find until late afternoon. Then I saw Stan’s track where he had left the trail and headed for the base of a huge mountain, a quarter of a mile away. Art Found Stan Dead in the Snow. “There were no tracks leading back, and I knew Stan couldn’t have survived a night in the open. Also, I knew that those tracks had been made early the day before! Onward I tramped, search ing the trail for something that would tell me my partner was still alive. Bnt instead I sighted Stan’s body lying in the snow.” Art slipped off his snowshoes and started to run. “I was hoping against the cold simple facts,” he says, “that there might be a spark of life left in him. And then—when I was less than five feet from Stan’s frozen figure—.something leaped up out of the snow, gripped itself crush- ingly about my left leg and tossed me headlong in the snow.” Art knew in a flash what had happened. He had stepped into one of Stan’s spike toothed bear traps. The pain was almost unbearable as the spikes bit deeper into the flesh. “The more I struggled,” he says, “the harder those teeth ate into my leg. I looked across at Stan’s stiffened body and caught sight of the huge bear trap that gripped his leg—saw the contorted expression of abject misery on his frozen features. Then I began to think of my own predicament. If I didn’t free myself in the next few hours, I too, would be a twisted, frozen thing like Stan.” Caught F^ot in the Bear Trap. Already, Art’s leg was growing numb. He pushed the loose snow aside and saw that a stick of wood, caught in the jaws, had prevented them from fully closing. Only that had saved his leg from being snapped like a match stick. He tried to pry the huge jaws of the trap apart. He couldn’t. He began to wonder how Stan could have been so thoughtless as to stumble into one of his own traps. Then he thought of the pack strapped on his back. Sometimes he carried a short, three-cornered file there, for rubbing off the rough edges of steel traps. Frantically, Art began tearing at his pack, while each twist- • ing movement sent a twinge of pain shooting through his leg. He got the pack loose—spread it out in the snow before him. Piece by piece, he dumped out its contents, and his heart sank as no file fell on the snow. In desperation, he plunged his hand inside. It touched steel! The file! In spite of the excruciating pain. Art shouted for joy. Then he begem filing the steel. It was a slow, arduous task. Every movement—every stroke of the file—meant agonizing misery. But it meemt life, too—and freedom. For an hour and a half he sawed away at the hard steel. For an hour and a half he groaned and sweated. Then, at last, the jaws fell apart, and Art lay in the snow—gasping—barely conscious. How Art ever managed to get to his feet he doesn’t know. He did, though. And after that he dragged himself half a mile, to one of the shacks along the trap line. “I spent the night there,” he says, “and then managed to get to the base camp, where I stayed until my leg healed. Though I lost a swell partner and nearly lost my own life, the woods still hold a fascination for me. And then, too, ladies still wear furs.” Copyright.—WNU Service. Wood Used for the Cross Most of the alleged fragments of the cross preserved as sacred relics are pine. There are many legends on the subject. According to one, the original Christian cross was made of four kinds of wood—palm, cedar, olive and cypress—represent ing the four quarters of the earth. A poetic legend has it that the true cross was made of aspen, which accounts for the almost constant quivering of the leaves of that spe cies of tree. Handel’s First English Songs Handel’s first English songs, in cluding “Dear Adonis” and “Trans porting Joy,” were discovered in a heap of manuscripts in the British museum and published for the first time. Founded by Cardinal Richelieu L’Academie Francaise was found ed by Cardinal Richelieu, in 1635, under Louis XIII, and reorganized in 1816 under Louis XVIII. The mem- befship is limited to 40, elected for life. Lipstick of Hindu Women The lipstick of Hindu women Is pan or betel leaf chewed with chu- nam lime, which leaves the tongue, teeth and lips as ruddy as a sunset. Most distinctive item in the Hindu woman’s make-up is the wafer stamped between her brows. This is not a caste-mark. When black, the wafer is made of burnt, pow dered sago, mixed with sandalwood oil; when pink, it comes from the dried and powdered “kumku” flow er, common in the land. When S. C. Ratified Constitution The federal Constitution was rati fied at Charleston, S. C., by a con vention of delegates meeting from May 12 to 24, 1788, by a vote of 149 to 73. This convention was called by the legislature. Cause for Applause “Truth does not always command applause,” said Hi Ho, the sage of Chinatown. “It is often only a trick of word or voice that causes men to shout and beat their hands together.” rmwwww. IMPROVED UNIFORM INTERNATIONAL UNDAYI chool Lesson By REV. HAROLD L. LUNDQUIST. Dean of the Moody Bible Institute of Chicago. © Western Newspaper Union. Lesson for May 8 CO-OPERATING IN SERVICE LESSON TEXT—Mark 9:30-41. GOLDEN TEXT—For he that is not against us is on our part.—Mark 9:40. PRIMARY TOPIC—When We Want to Be First. JUNIOR TOPIC—Not in Our Class. INTERMEDIATE AND SENIOR TOPIC— Working with Others for Christ. YOUNG PEOPLE AND ADULT TOPIC— Co-operating in Service. That there is strength in united and co-operative effort is a truth so obvious that in the affairs of the home and of the office we would not attempt to make progress with “a house divided against itself.” But with strange and destructive incon sistency some who are engaged in the propagation of the Christian faith, and often the very folk who speak much of love and fellow ship and sacrificial service, fight one another with cunning and often bit terness of spirit, and all in the name of Christ whom they profess to serve. No one who is awake to the real issue involved would ask any true believer to co-operate in Christian work with those who, while holding the name and outward symbols of the followers of Christ, deny His deity and His Word. But surely there is need for loving co-operation between all those who truly love the Lord, who believe in Him and in His Word. I. A Dispute by the Way (w. 30- 34). Jesus had taken His disciples from the Mount of Transfiguration by secluded roads through Galilee so that He might instruct them in the all-important truths regarding His death and resurrection. One could hardly conceive of a more propitious arrangement for their growth both in knowledge and grace. Did they profit by it? No; they not only did not understand what He told them but they used their time to dispute “among themselves who should be the greatest” (v. 34). Possibly James, Peter, and John were a bit puffed up by their ex perience on the Mount, or perhaps the others were jealous because Jesus had taken them with Him. Or perchance it was just another unprovoked expression of the sinful pride that is so close to the surface of the human heart and mind. n. An Example of Humility (w. 35-37). “True greatness . . . consis. not in attaining the first place in the notice and praise of the world, not in being served by many, but in being willing to stoop down to a humble place, not for the sake of self-effacement, not in timid diffi dence, but in order to serve others for the sake of Christ” (Erdman). Note carefully that it is the receiv ing of a little one in the name of Christ that brings to us the glory of His presence with us. Every deed of kindness and Jove ^ commend able and has its own reward, but there is a vast difference between it and humble service in the name and for the glory of Christ. HI. A Lesson in Co-operation (w. 38-41). John, quick to apprehend spiritual truth, sees in the teaching of Christ concerning the little child the con demnation of something he had done. “ ‘If indeed it be true that to receive a child, an ordinary every day child, is to receive Christ, and to receive God,’ said John within himself, ‘what did I do when I for bade that man who in the Name was casting out a demon?’ Verily, the light had broken in upon him.” The man who casts out demons, or who gives the disciple of Jesus a cup of water, in His name—that is with true faith in Christ, and in His power, and for His glory—must be a believer. He may not belong to our group or circle, he may not speak our language, he may not use our methods, but if he is serving Christ we should not forbid him or speak evil of him. God has at times called a man to witness for Him, who has done so in a manner dis tasteful to others, and these in turn have aligned themselves against him and hindered his full usefulness in the gospel. One of the great evan gelists of the last generation used methods which shocked many church folk. They stood against him, and yet that man was used to win hosts of business and professional men that the church had scarcely touched, into earnest Christian tes timony and service which continues to this day. You and I may not like one another’s appearance, or voice, or methods, but let us love and co operate with one another for Christ’s sake! The Word of God The word of God will stand a thousand readings; and he who has gone over it most frequently is the surest of finding new wonders there. —J. Hamilton. Good Intentions Good intentions are at least the seed of good actions.—Sir William Temple. Even as Christ True torgiveness is a very strong virtue. WHAT to EAT and WHY £ 4you5 ton on <£l55 lPi5cu55e5 FOOD PRESERVATION and Explains How to Protect Your Family Against the DANGERS of TAINTED FOOD By C. HOUSTON GOUDISS 6 East 39th Street, New York. A DISTINGUISHED nutritional scientist once remarked that it is a small favor to keep people alive on a poorly chosen diet. For with the wrong food, they may not get one- fifth of their potential efficiency into their lives; they will drag themselves through miserable days, never knowing the joys of physical fitness nor en-^ joying the abundant health that comes from a perfect balance of nutriment. The Perfect Diet May Not Be Safe to Eat But even the homemaker who plans an ideal diet may be undermining the health of her family by feeding them spoiled or tainted food which carries the deadly germs of disease. . We frequently hear stories of death or serious illness caused by food contamina tion. And it is sig nificant that the improper care of food in the home is most often respon sible. One physi cian has gone so far as to state that there is no estimat ing the number of persons who, while not sick in bed, 9 feel “rather poor ly,” “not strong,” or “kind of run down” because improperly pre served food gives them insufficient nourishment and their strength is exhausted in combatting the ac tion of germs. Homemaker's Responsibility For Food Sanitation An enormous amount of time and money is expended to put foodstuffs in your kitchen in a fresh, palatable and safe form. Laws govern the manufacture, transportation and merchandising of every food product and an elab orate system is maintained for the inspection of meat. But all this care can be undone if food is not adequately refrigerated in the home. From the moment that meats, fruits, vegetables and groceries reach your kitchen, the responsi bility is yours, and you will be guilty if your husband and chil dren suffer ill effects from eating tainted food. Causes of Food Spoilage Spoilage in food is due to the ravages of a vast army of micro organisms which cause it to sour, decay or putrefy, depending upon the nature of the food. There are three classes of micro-organisms which develop in food—bacteria, molds and yeasts. All three are notable for their mi nute size, rapid growth and wide distribution. Yeasts and bacteria can only be seen with the aid of a microscope. Not all micro-organisms are the enemies of man; some are useful in the preparation of foods such as cheese, sauerkraut and bread. Do You Want to Know Where to Find the Different Vitamins? Get This Free Bulletin Offered by C. Houston Goudiss R EADERS of this newspaper are invited to write to C. Houston Goudiss at 6 East 39th Street, New York City, for his new “Vitamin Primer” which tells the facts that every homemaker needs to know about vitamins. In simple chart form, the functions of each vitamin are explained, and there is a list of foods to guide you in supplying your family with adequate amounts of these necessary food factors. A postcard is sufficient to carry your request. These need not concern the home maker. But the harmful bacteria will flourish wherever conditions are favorable to their growth. There are two important factors governing food preservation. One is the maintenance of a constant temperature of from 40 to 50 de grees Fahrenheit—under no cir cumstances should food be stored at a temperature higher than 50 degrees, or bacteria will multiply so rapidly as to make it unsafe to eat. The other is to maintain the proper degree of moisture in the air—neither too much, which encourages the growth at micro organisms, nor too little, which dehydrates fruits and vegetables. Appearance of Food , May Be Deceptive The great danger of food that is improperly stored is that it may become spoiled without advertis ing that fact. Appearance is sel dom a reliable guide and unless your refrigerator is efficient, food may become unfit for consump tion before spoilage can be noted by sight, taste or smell. All types of protein foods harbor bacteria which multiply rapidly at temperatures higher than 50 de grees. Under favorable conditions of moisture and temperature, bac teria double their number every 20 to 30 minutes, and a single bacte rium can produce a million bac teria in 15 hours. Safeguard Children's Milk Milk is the most perishable of all foods, because it is an ideal medium for bacterial growth. If this master food is to be kept safe for children, it must be stored at a temperature not higher than 45 degrees. Careful studies show that there is very little increase in bacteria when milk is held for as long as 48 hours at a temperature of 40 degrees. But when the tempera ture was allowed to rise to 50 degrees, almost 30 times as many bacteria developed, and at 60 de grees, the bacteria multiplied more than 8,000 times in the same period. Foods That Spoil Easily The rapid multiplication of bac teria also occurs in other foods having a high protein content, in cluding meat, meat broths, fish, gelatin, custards, creamed foods, peas and beans. It is important that all these foods, as well as milk, be kept in the coldest part of the refrigerator, as a few de grees in temperature make a great deal of difference in pre venting spoilage. Once food has begun to deteri orate, it must be discarded or it may endanger health. Cooking will not make spoiled foods fit for consumption. How fo Prevent Mold Molds are another form of spoil age that the homemaker must constantly battle. Mold will grow on almost any substance, but is particularly likely to occur on acid foods, as lemons, oranges, toma toes and berries; on neutral foods, such as bread and meat; on sheets, notably jellies and pre serves, and on salty foods, includ ing ham or bacon. Molds may develop quickly or slowly, depending upon the tem perature and degree of moisture. They thrive under the influence of warmth and moisture and may re main invisible to the naked eye for as long as 36 hours. All molds are white at first, but as they ma ture they change color, becoming blue, red, - or assuming various shades of brown. To the bacteriologist, these col ors have different meanings. To the homemaker, they all tell the Have You a Question? Ask C. Houston Goudiss C. Houston Goudiss has put at the disposal of readers of this newspaper all the facilities of his famous Ex perimental Kitchen Laboratory in New York City. He will gladly answer questions concerning foods, diet, nutrition, and their relation to health. You are also invited to con sult him in matters of personal hy giene. It's not necessary to write a letter unless you desire, for postcard inquiries will receive the same care ful attention. Address him at 6 East 39 th Street, New York City. same story—that through im proper storage food has lost its appetite appeal and palatability. Mold growths may be destroyed by boiling temperatures. They may be retarded by keeping food in the cold, dry circulating air provided by an efficient refrigera tor. A good refrigerator is the best investment a family can make. It enables you to take advantage of bargain prices to buy food in quan tity. And it safeguards health by preventing contaminated food from finding its way to your table. An efficient refrigerator also preserves the flavor and texture of meats, fruits and vegetables, so that you enjoy these foods at their best. But its greatest contri bution to human welfare is the preservation of food so that it will nourish your body instead of poi soning it. Questions Answered Mrs. S. T.—When thoroughly chewed and given a proper place in the diet, cheese is usually well digested. Experiments performed by the United States Department of Agriculture demonstrated that an average of 95 per cent of the protein and over 95 per cent of the fat of cheese were digested and absorbed. Mr. B. M. G.—Yes, cooking veg etables leads to a reduction of their energy values, as well as mineral salts. In general, there is a reduction of from one-third to one-half of the carbohydrate after cooking in water. Frequent reheating cannot be recommended as thrice-boiled vegetables contain little available carbohydrate, and the greater part of their minerals and flavor is also lost. © WNU—C. Houston Goudiss—1938—8 New Beauty for the Home Self-polishing wax for the house hold is practical—^protective—and popular! Its already wide use is increasing yearly, throughout the homes of the country. And it ia the efficient, up-to-date home* maker who regularly applies this amazing product to the floors of her home. The unusual feature of a good self-polishing wax is the maximum beauty it affords, with the minimum labor—both in application and upkeep. It’s on in a jiffy—dries thoroughly in 20 minutes—and results in resplend ent floors that gleam like satin, look like new, and “dress up” the entire house. A quality self-pol ishing wax is urged, however, for it is more resistant to dust and dirt, its richer content lasts long er, and shows up to more glowing advantage the natural color and pattern of the wood. Yes, a good self-polishing wax is truly a do mestic gem that is inexpensive- time and trouble-saving—and def initely beautifying! FLOORS POLISH THEMSELVES .. .with O-Cedar Self-PolishingWax. No rubbing—simply spread it on and let it dry — then watch your floors sparkle! Non-slippery, long- wearing — eliminates scrubbing — dusting alone keeps floors clean. Full qt., only 85*!. Aisle of Suppose you knew that one aisle of one floor in one store had everything you needed to purchase! Suppose on that aisle you could buy house hold necessities, smart clothing, thrilling gifts for bride, graduate, voyager! How much walk ing that would save! How much time, trouble and fretful shopping you would be spared! That, in effect, is what advertisements in this paper can do for you. They bring all the needs of your daily life into review • • • in one convenient place* Shop from your easy-chair, with the advertisements. Keep abreast of bargains, instead of chasing them. Spend time in your newspaper to save time — and money—in the stores. rr oman s Dreams