Historical Newspapers of South Carolina

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.safe# s \ McCORMICK MESSENGER. McCORMICK. S. C.. THURSDAY, AUGUST 4, 1938 en of the ounted by Captain G. Elliott-Nightingale Copyright, WNU A DESERTER’S STORY T-J E CAME out of the Athabaskan ** night, and made himself at home by my campfire. Living up to the unwritten, yet strictly followed law of the northland trails, food was graciously offered. I could see at a glance that my wilderness guest was no ordinary person. He was ■either settler nor trapper, and as we became better acquainted it oc curred to me that this ruggedly handsome, clean-cut chap had been Keeping his chin up and his shoul ders back most of his life. Personal questions, of course, were entirely •ut of order, so I waited for him to reveal himself. As time passed, it also occurred to me that my guest might be a Man of the Mounted do ing a bit of checking up in that dis trict, and before I could stop my self I had opened the gate, so to speak, and much to my amazement he walked right in. “If you’re from the Royal Mount- ed,” I began, “I might be able to help you at whatever you’re doing hereabouts.” Across the small campfire his gray eyes caught mine. He stared steadily, but not rudely, for a full minute without batting an * eyelid. Then, he spoke: “You’re a very observing chap, aren’t you?” he smiled, “and the astonishing thing is, you’re quite right. The truth is, I’m a deserter from the Royal Mounted, and I hate ■oyself for chucking it up.” ' “A deserter,” I exclaimed in as tonishment. There was a story be hind all this, and I set out to get it. “What happened? Lose a prison er? Go on a spree, or something?” “Nothing like that, my friend. Don’t touch liquor. Didn’t lose any prisoner. Clean record and six years’ service. I’m only one of a few dozen that have deserted this last while, so you’ll likely meet oth ers who will tell you a story like mine.” “Well . . . I’m sure interested, and will keep your secret if you feel that you simply must tell your troubles to someone.” “Well, I’ve been trying to do my ' 'duty under a madman, a sergeant major who lived to make life mis erable for himself and everyone else. For instance, our full dress entform, as you know, is a costly and showy affair. This sergeant major would order us out in full dress uniform, then this madman would set us at chopping wood, shoveling coal, cleaning stoves, dig ging drains and sewers, currying horses, cleaning out the stables, and all sorts of chores that were sup posed to be done in overalls or old clothing. Then, when we were all grime and dirt and our dress uni forms just about ruined, this idiot would line us up and call us the lous iest, dirtiest, filthiest and laziest hunch of scalawags he’d ever seen. It was all so pointless and humili ating, and maddening. “He usually wore those highly polished field boots. He’d call a man to clean them until you could aee your face in them. Then he would put them on, go out to the mudhole by the horse trough and lack around in mud there until the hoots were completely smothered with mud. Then he’d call on an other man to shine them up again. “While we were working, or on patrol, he’d mouse through our kit bags, read our personal letters, and poke his nose into everything. When he was sending in his reports on cases handled, they were worded as though he had solved the crimes all alone, he got the evidence, caught the prisoners, and so on, in spite of the fact that other men had really done the job. Most of my fellow-officers were men who have served in the Boxer war, Boer war, the Afghan show and on other fron tiers, men with splendid records, and for chaps like that to soldier under a madman, well, something had to happen and it did. Quite a few have deserted.” “What happened to make you clear out?” I asked. “He sent me out on a case that 1 knew should have taken me to the north. Nevertheless, the order, written and issued by this idiot, read ‘proceed south’ to a certain place. A few miles out I decided to return to quarters and show this fool that he had made a serious mistake. When I arrived, however, be placed me under arrest for neg ligence of duty, in spite of the fact that he had issued an incorrect or der. I have it in my pocket. I broke jail, and I’m on my way. I’ll be damned if I’ll soldier under an idiot any longer.” “What’s the program now?” I asked. “I’m heading north, then west, to give myself up to a certain inspec tor, who, I know will listen to my story. We’ve been on the trail on many a case. He’ll start the ball rolling to get rid of the madman, and I’m so sure of that, that I’m giving myself up when I could easily forget all about it.” Thirty days lat er the madman was ousted, and for years before he died, his playthings were paper dolls. ADVENTURERS’ CLUB HEADLINES FROM THE LIVES OF PEOPLE LIKE YOURSELF! “Mad Week-End’ 9 By FLOYD GIBBONS Famous Headline Hunter H ello everybody: Talk about being in a tough spot. Here’s just about the toughest one I ever heard of. Suzanne Mathias of New York City contributes this tale to the column and becomes a Distin guished Adventurer on the strength of it. As far as Suzanne is concerned, the only redeeming feature of this experience is that a number of other people shared it with her. It was down in Miami in December, 1929. A crowd of Suzanne’s friends had clubbed together and chartered a boat for a week-end fishing trip. It was an old boat of the cabin cruiser type with plenty of bunks in it, and the party sailed at midnight on the captain’s assurance that, by morning, he’d have them at a spot where there’d be plenty of good fishing. When they awoke next morning they were out of sight of land. The only thing that showed on the horizon was a small island that looked as if it might be one of the Florida Keys. Suzanne asked the captain where they were, and he told her they were about 90 miles from Miami, but he didn’t say in what direction. Their Captain Was Crazy. And shortly after that, things began to happen. “The first inkling we had that anything was wrong,” Suzanne says, “came from my mother who was chaperoning the trip. She came up and asked us what we knew about the captain. She had been talking to him, she said, when suddenly he began raving—saying that his son was “The High Priest of the Temple,” and that his father was the right hand man to the king of Sweden. A couple of us decided to investigate, and started a casual conversation with the captain. After talking with him a few minutes we were left in no doubt. He was CRAZY AS A LOON!” That didn’t look so good. Ninety miles out at sea—out of sight of land—and totally at the mercy of a crazy boat captain. The whole crowd agreed that the best thing to do was to put back in to Miami. But the captain didn’t agree with them. He flatly refused to move the boat, and said a few things more, too. He told them that not one of them knew The captain appeared with a gun in his hand. a thing about navigation and couldn’t run the boat by themselves—that they didn’t even know where they were—and what was more, he was in absolute authority while at sea and not even the President could tell him what to do with his ship. They tried to cajole him, but that didn’t work. The men started to threaten him, but he walked away, and five minutes later appeared in the companionway with a gun in his hand. After that, nobody cared to argue with the skipper. Planned to Kill All of Them. The day wore on slowly. No one fished, for every one was too scared to fish. The captain’s raving didn’t make them feel any better, either. He had suddenly got the idea in his head that the whole crowd was just a bunch of sinners and that he’d be taken straight to heaven if he killed them all then and there. The night was even worse. None of the crowd could sleep. They huddled together in one of the cabins while the captain prowled about the boat. Early in the evening they found he had let out the fresh water supply—that they had nothing to drink. There was a little ice in the refrigerator and they melted that. What they were going to do when it was gone, they didn’t know. ' Still the mad captain prowled restlessly about the boat. Late that night.one of the men saw him slinking along the deck, a flashlight in one hand and a heavy wrench in the other. He followed him below. The skipper crept into a dark cabin, walked noiselessly to one of the bunks, raising the wrench high in the air and brought it down with crushing force on the pillow. Then he turned on the light, looked at the bed, and grunted his disappointment when he saw there was no one in it. The man who had followed him went back to the main cabin and told what he had seen. ^By that time, half of the company were ill. One girl was having hysterics, another had developed a nervous hiccough, and Suzanne, who had acquired a bad case of sunburn during the day, was down with chills and fever. To ward dawn, the hysterical girl quieted down, and they sat in si lence to await the rising of the sun. Lord Told Him to Go Back to Miami. Daylight made them feel a little better—but what would the day bring? About eight o’clock the engine started chugging. What did that mean? Were they going back to Miami? Or was the mad captain taking them still farther out to sea? One of the men ran up to the bridge to find out. He came back with good news. “The Lord told me not to bother with you,” the captain had said. “He’ll take care of you himself. We’re going back to Miami.” They reached port early that evening, and reported what had hap pened, to officials at the dock. The officials weren’t especially sur prised, for another boatman had already noticed the skipper acting queerly and had told them about it. If the boat hadn’t come in that night, they said, they were going to send a coast guard cutter out to look for it. Outside a little hysterical reaction, Suzanne says, everyone in the crowd was all right. Suzanne hasn’t been out in a boat since, she claims, although she might be induced to ride on a ferry boat some time, if she could have the captain examined by an alienist before she started. Copyright.—WNU Service. Extending an Olive Branch “I once taught school,” said Uncle Eben, “jes long enough to realize dat when you are extendin’ an olive branch you want to select one dat kin be used de same as a birch rod.” King Spoke No English George I spoke no English. Be cause of this and the fact that he took little interest in his kingdom, the government was virtually in the hands of his ministers, notably Sir Robert Walpole. A City for 2,600 Years Rome, Italy, has been a city for 2,600 years. The city that stands on the “seven hills” is the acme of a dozen other Romes that reached their zenith of glory and then faded, leaving beautiful monuments to em phasize their departed splendor. Pounds in Tons The English ton is 2,240 pounds avoirdupois, the United States (short) ton is 2,000 pounds and the French tonne is 1,000 kilograms ( (2,204.6 pounds). Inscription on N. Y. Postoffice “Not snow, nor rain, nor heat, nor gloom of night stays these couriers from the swift completion of their appointed rounds,” is one of the in scriptions on the main postoffice in New York city. It is adapted from Herodotus. Favorite Fruit in Jamaica The favorite fruit in Jamaica, British West Indies, is called an “ugli.” It is a cross between a grapefruit and a tangerine, combin ing the virtues of each. Hyrax Related to Elephant The hyrax is related to the ele phant and the hippopotamus in structure but not in size. In ap pearance it resembles a guinea pig. The fur is brown. ‘ Its feet resemble those of an elephant and it has minute tusks. “the the The Isle of Orchids Jamaica is frequently called Isle of Orchids,” because of gorgeous blooms of this flower that may be seen growing wild through out the colony; Star Dust Shirley Likes Cops * Shorts for Colonel ★ Lloyd Antiquities By Virginia Vale I T IS reported that Norma Shearer, having won the cov eted role of “Scarlett O’Hara” in “Gone With the Wind,” now wants the story changed. It’s said that she feels that the heroine’s character, in the last half of the book, is unsympa thetic. To do this would be to ruin the character and spoil the story, of course—and the result would be that thousands of motion picture fans who liked the book and have taken real interest in the casting of the picture would be furious. * During Shirley Temple’s recent visit in New York her mother actu ally dared leave her for a little while. Shirley was at the office of a national magazine, and her moth er was in a smart department store, doing a bit of shopping. SHIRLEY TEMPLE She said that she almost never left Shirley, but that she felt that it was all right to do so just then— “The policemen assigned to her are such nice men,” said she, “and Shirley is so fond of them.” * Just in case you’ve wondered what has happened to Colonel Stoopnagle, formerly of “Stoop- nagle and Bud,” he’s making movies. They are shorts, and he’s doing it near his Connecticut home, for Educational. The finished prod uct will be issued as “Colonel Stoop- nagle’s Cavalcade of Stuff.” Dorothy Lamour spent part of her vacation with her husband, Herbie Kay, at the resort near Houston, Texas, where he was appearing with his orchestra. She appeared with the orchestra one evening and sang two numbers; she also an nounced that she’d like to be back, singing with the band, but that he wouldn’t give her her old job again. And all she wanted was $50 a week £nd expenses. She also visited Galveston — her career began there six years ago, when she was “Miss New Orleans” in a bathing beauty contest. * Harold Lloyd has bought the neg atives of 114 of his early pictures from Pathe. Partly for senti mental reasons, partly because s o me of those early pictures of his, at which we all shouted with laughter, contain gags that can be used again. Watch for his new one, just released— “Professor Be ware.” There may be some of the ancient laugh jerk- Harold Lloyd ers in it. A1 Roth, NBC musical director, ran into a lot of surprises and sev eral shocks when he began tracing nursery rhymes for his proposed “Children’s Symphony.” Most of today’s simple little songs for chil dren were originally hilarious drink ing songs! * ODDS AND ENDS—When Eddie Can- tor sailed for Europe he took along a supply of sturgeon from a New York delicatessen store, just to be sure of hav ing the kind he likes best . . . Seven men and women, doubles for famous movie stars of Hollywood, sailed for England the other day to make a picture there . . . Walter Cameron, who played the sheriff in “The Great Train Robbery,” in film- doms early days, will be seen in “Made for Each Other” . . . It's reported that Simone Simon's contract won't be re newed when it expires about September first . . . George Bancroft recently cele brated his 25th year in the movies . . . Madge Evans, yearning for experience on the stage, is appearing at one of the little summer theaters near New York . . . Jane Pickens, for the same reason, is do ing the same thing in Massachusetts . . . In “My Bill” you'll see Kay Francis in a new role—that of the mother of four children, wearing simple frocks instead of gorgeous ones, and giving as good a performance as if she were just beginning on a new contract, instead of winding up an old one. g Western Newspaper Union. WHAT to EAT and WHY (?. 4/ou.lton (foudill Dnteipietl tha Modern Conception of Meat Nationally Known Food Authority Explains Why It Rates As a Top-Notch Food. By C. HOUSTON GOUDISS 6 East 39th Street, New York City A MERICANS spend from one-fourth to one-third of their - total food budget for meat. In order to discover whether this expenditure is justified, let us examine the nutritive value of meat, and consider its contribution to the diet. Almost everybody likes the flavor of meat, from the man who considers that no meal is complete without it, to the child who instinctively eats the meat on his&- plate before he touches the other foods. The desire for meat is one of the strongest human appetites. For centuries, man accepted this craving for meat as an indica tion that it was es sential to his well being. But with the advance in civiliza tion, there was an increase in many diseases, and for a period of years, meat was blamed as being a contrib uting cause to kid ney trouble, rheu matism, high blood pressure, harden ing of the arteries and gout. In recent years, there has been a careful investigation of the pos sible association between meat and disease. In the light of our newer knowledge, the old notions have been discarded. And in many cases, meat now has a place in the treatment of the diseases that it was once believed to cause! —★— Composition of Meat Meat is a protein food of the highest type. It is useful both for repairing the millions of cells that are worn out daily and for building the new tissues that are necessary for growth in childhood. The proportion of protein varies with the kind of meat, and the cut. In beef/ lamb and veal, it com prises between 14 and 26 per cent of the edible portion. The other constituents of meat are fats, water, minerals, extrac tives, enzymes and pigments. The amount of fat present is an important factor in determining the fuel value of meat. And the more fat it contains, the less pro tein will be found in a given unit of weight. The different cuts of pork contain less protein than cor responding cuts of beef and lamb, with the exception of lean ham, lean pork chops and tenderloin. —★— Meat as a Blood Builder Both glandular and muscle meats are rich in the blood-build ing mineral, iron, and meat also contains copper. The glandular organs, particularly liver, have great value in the prevention and treatment ol anemia. Pernicious anemia baffled physicians for many years until, in 1926, two not ed American scientists discovered that liver contains a principle which stimulates red blood cell formation. This discovery has been ranked with the discovery of insulin as one of the greatest in our times. Meat also contains a high per centage of phosphorus. It is poor in calcium, however, and this nec essary substance must be ob tained in adequate amounts from milk, cheese and green leafy vegetables. —★— The Vitamins of Meat Lean muscle meats cannot be considered as an important source of any vitamin except G. This vitamin is necessary for the pre vention of pellagra, and also helps to prolong the vigorous middle years and to ward off old age. Beef, pork and lamb muscle con tain approximately the same amounts of vitamin G, but liver has been found to contain approxi mately lb times as much as mus cle tissue. Some vitamin A is found in fat • Send for This Free Bulletin on KEEPING with food Your family will be fax more com fortable during the next few weeks if you send for “Keeping Cool with Food/’ offered free by C. Houston Goudiss. It lists “cooling” mid “heating" foods, outlines the principles of planning a healthful summer diet, and is complete with menu suggestions. Just put your name and address on a post card, ask for “Keeping Cool with Food,” and send it to C. Houston Goudiss, 6 East 39th Street, New York City. This Free Chart Makes It Easy to BALANCE YOUR PIET YOU will find it a simple matter to safeguard the health of your family by senr ing a balanced diet if you send for the Homemaker’s Chart for checking Nutritional Balance • It lists the foods and the standard amounts that should be included in the daily diet. Contains skeleton menus for breakfast, lunch and dinner or supper to guide you in selecting the proper foods in each classification. • A post card will bring you this valuable aid to good menu planning. Just ask for the Nutrition Chart. • Address C. Houston Goudiss, 6 East 39th St?eet. New York City meats, but liver is also much rich er in this vitamin than muscle tis sue. Vitamin B is present in lean meat, especially lean pork, which has a considerably higher content than lamb, mutton or beef. —★— Value of Meat Extractives Meat contains small amounts of extractives. It is partly because one misses their savory flavor that a meal without meat often fails to tempt or satisfy the appe tite. The extractives indirectly aid in the digestion*of^meat-proteins be cause they stimulate the flow of the digestive juices. Experiments have demonstrated that meat in duces a flow of gastric juice in direct proportion to the amount consumed. • This calling forth of great physi ological activity of the stomach is one reason why meat is said to be the most satisfying of all foods,- and to “stick to the ribs” longest. —★— Digestibility of Meat In considering the nutritive worth of any food it is necessary not only to analyze its contribu tions to the diet, but to determine how well its nutrients are utilized by the body. Meat has a high food value because its protein is digested rapidly and thoroughly. Tests show that 97 to 98 per cent of meat protein is digested and absorbed. The length of time meat remains in the stomach will de pend upon various factors, such as the amount of fat present, the method of cooking and the degree of mastication. But there is no marked difference in the thor oughness with which the different kinds of meat are digested. Since it is so completely digest ed, however, meat supplies little bulk, and it is therefore essential that an abundance of leafy vege tables and fruits should be eaten at the same time. —★— Meat in the Child's Diet There has been considerable discussion regarding the place of meat in the child’s diet. There are the same good rea sons for using meat in the diet of the child as in the diet of the grown-up. Moreover, the child’s protein requirement is greater than that of the adult, in propor tion to his body weight. At the beginning of the second year, many authorities advise that small servings of tender and fine ly minced beef, chicken, lamb or liver may be given about three times a week. As the child be comes older, he may have meat more often and as his ability to chew increases, he may be given larger pieces. —★— Some Fallacies Regarding Meat Many people believe that veal is less completely digested than other meats. But it has been demonstrated that even very young veal digests as rapidly and as completely as beef. It has also been held that red meats are less digestible and, therefore, less de sirable than white meats. There is no evidence to support this point of view. Someone with a gift for concise expression once remarked: “No meat—no man!” His point was well taken. For considering its de licious flavor, essential food val ues, and ease of preparation, it ia easy to agree that THERE IS NO SUBSTITUTE FOR MEAT. , WNU—C. Houston Goudiss—1938—at