The sun. [volume] (Newberry, S.C.) 1937-1972, July 19, 1940, Image 3
THE SUN. NEWBERRY. S- C FRIDAY, JULY 19, 1940
'Birthday' Celebration in Baltimore
Recalls an Important Chapter in the
History of American Transportation
'improved
UNIFORM INTERNATIONAL 1
S UNDAY I
chool Lesson
By HAROLD L. LUNDQUIST. D. D.
Dean of The Moody Bible Institute
ctf Chicago.
(Released by Western Newspaper Union.)
Lesson for July 21
Lesson subjects and Scripture texts se
lected and copyrighted by International
Council of Religious Education; used by
permission.
JOB’S REPENTANCE AND
RESTORATION
LESSON TEXT—Job 42:1-13.
GOLDEN TEXT—And the Lord turned the
captivity of Job, when he prayed for his
friends.—Job 42:10.
Chesapeake bay.
It was just 100 years ago
that the Georgia, the original
flagship of the company,
started on her maiden voy
age from Baltimore to Nor
folk and the line has operated
almost continuously since
that time. So, on the anni
versary of the Georgia’s first
trip, Gov. Herbert R. O’Con
or of Maryland, accompanied
by Baltimore city officials
and the mayors and city
managers of three neighbor
ing cities in Virginia—Nor
folk, Newport News and
Portsmouth — were driven
down to the Baltimore water
front.
There they were greeted by
men and women, dressed in the
costumes of a hundred years ago.
Among them was an actor, wear
ing a high silk hat and a black
frock coat and playing the part
of Cap’n Jim Coffee, skipper of
THE SOOTH!
Gov. Herbert R. O’Conor, governor of Maryland, surrounded by a
the costumes of a century ago, cuts the 100th birthday cake of the Old
By ELMO SCOTT WATSON
(Released by Western Newspaper Union.)
B ALTIMORE, MD., was recently the scene of a birthday
celebration which had more than local significance
because it recalled the early days of an important
chapter in the history of American transportation. For it
marked the 100th anniversary of the founding of the oldest
steamboat line in the United States—the Baltimore Steam
Packet company, better known as the Old Bay Line because
of its century of activity in the "
friends or relatives in Virginia or
the Carolinas could take a boat
from Baltimore to Portsmouth
and then continue their journey
over the old Portsmouth and Wel
don railroad southward.
Steamboat’s Early History.
As a background for the signifi
cance of the anniversary which
was celebrated in Baltimore it is
necessary to go back to the begin
ning of the Nineteenth century in
America. Whether James Rum-
sey, John Fitch, Samuel Morey,
Henry Miller Shreve or Robert
Fulton was the “inventor” of the
steamboat is still a matter of
dispute among the historians. But
the fact remains that Fulton’s
successful voyage on the Cler
mont up the Hudson in August,
1807, gave the first real impetus
to this form of transportation.
The next year a regular line of
steamers between Albany and
New York was established; with
in the next year John Stevens had
made the first coast-wise steam
boat voyage in America when he
took his Phoenix from New York
to Delaware Bay; within the next
five years a line was running on
the Delaware, a steamboat had
been built at Pittsburgh for serv
ice on the Ohio and another, bear
ing the picturesque name of
Walk-in-the-Water, had been built
near Buffalo to ply between that
city and Detroit.
In 1819 an American ship, the
Savannah, became the first steam
craft to cross the Atlantic, but
this new form of water travel
was a long time in coming into
its own on the high seas. The
Americans still clung to their
fast-sailing packets and clipper
ships.
Steam Navigation Expands.
However, when the English
sent the Great Western and the
Sirius across the Atlantic to
America in 1838, the Americans
began to wake up. The result was
the rapid expansion of steam nav
igation during the forties and fif
ties with the Baltimore Steam
'Packet company as one of the
pioneers along the Atlantic coast.
In 184u the Old Bay Line was
operating three steamboats—the
Georgia, the Jewess and the Her
ald. It continued to add ships
during the next decade and to
enjoy great prosperity. Then
came the outbreak of the War
Between the States in which this
line played an interesting and un
usual role, its boats operating,
as they did, between ports in
hostile territory.
Those ports were chiefly Con
federate ones. Norfolk was, of
course, pro-Southern, as was Bal
timore, in sentiment, even though
Maryland remained in the Union.
The Old Bay Line was operating
the Louisiana and the Adelaide
on regular runs between these
two points when the war started
and the Union forces seized the
latter boat at Fortress Monroe,
forcing Cap’n Cannon to disem
bark his passengers and the mail.
Later the Adelaide was used as
a transport attached to the joint
Atlantic blockading squadron
and, as such, she took part in the
bombardment of Forts Hatteras
and Clark on August 28 and 29,
1861.
Some time before that the Fed-
erals captured Norfolk and noti
fied the company that it could
not sail its vessels farther south
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A broadside advertisement of
1858, showing how the steamboats
were linked with the Southern
railroads. (Photo courtesy Legh
R. Powell Jr., president, Balti
more Steam Packet company.)
the Georgia in 1840, who wel
comed the chief executive of
Maryland aboard the President
Warfield, flagship of the Old Bay
Line’s steamers today. Then to
the music of a band playing old-
time melodies the party “sailed
away down Chesapeake bay” on
a birthday cruise.
This celebration was a dramat
ic reminder of the fact that
steam-driven vehicles, on both
land and water, once co-operated
in speeding the restless race of
Americans on the way to their
destinations. The Old Bay Line
was founded at a time when rail
roads had passed the experimen
tal stage and were rapidly be
coming an important factor in
American transportation. Mary
landers who wished to visit
bevy of Baltimore beauties dressed in
Bay Line.
than Old Point Comfort. However,
it maintained a daily service
with the Louisiana and the Geor-
geanna, the line’s first iron-clad
vessel, between Baltimore and
Old Point throughout the war.
The Union navy yard at Ports
mouth, being close to territory
held by the Confederates, was in
constant danger of being cap
tured so the Federal government
decided to give it up. All of the
vessels in this important naval
depot were burned or scuttled.
One of them was destined to have
a thrilling history. She was the
Merrimac which was sunk. Later
she was raised by the Confed
erates, rebuilt as an ironclad, re
named the Virginia and sent out
to attack the Northern ships in
Hampton Roads.
Historic Naval Battle.
The result was the engagement
between the Monitor and the Vir
ginia (or Merrimac) on March
9, 1862. which changed the course
Capt. James Cannon, master of
the Old Bay Line steamboats
from 1840 to 1868. (Courtesy Old
Bay Line).
of naval history. Among the ship
ping which was at Old Point Com
fort on that day and which saw
that engagement was a new boat
which the Old Bay Line had re
cently purchased, the Thomas A.
Morgan, an iron sidewheeler, 192
feet long, which had been used
as an official mail boat between
Fortress Monroe and Yorktown.
Later, when the Union forces
evacuated Norfolk and Ports
mouth, one of the Old Bay Line’s
ships, the William Selden, was
captured and burned by the Con
federates. Other losses suffered
during the war seriously handi
capped the line’s operations but it
managed to survive.
It resumed its regular runs and
ordered new boats, such as the
Thomas Kelso and the Eolus. In
cidentally, the first time the name
“Old Bay Line” was applied to
this company was just after the
close of the war, on July 24, 1865,
when an advertisement in the
Baltimore Sun stated that “the
old established Bay Line is op
erating daily the steamers Lou
isiana, Georgeanna, Adelaide and
Thomas Kelso from Baltimore to
Norfolk with connection at Fort
Monroe for James River land
ings and Richmond.” By 1870 the
company was again prosperous
and had placed in service its
first screw steamer, the Transit,
which was used only for freight.
Since that time, the Old Bay,
like the steamboat lines in other
parts of the country, has played
an important part in building up
sparsely settled regions and fos
tering the economic and social
development there. But to this
line belongs the distinction of 100
years of continued operation and
service, a notable accomplish
ment in any enterprise in a na
tion which itself is only 164 years
old.
The problem of suffering, like
every other question arising in
man’s inquiring heart, finds its true
solution in a right view of God. Job
found it to be so. As long as he
and his friends concentrated their
attention on his person and his
troubles, they only became more
deeply involved in confusion and
doubt. Much of their discussion was
on a high moral and philosophical
plane, and they were all doubtless
earnest and capable men, but In the
end Job learned, and they learned
through him, that the real difficulty
was that they did not know God.
Then God Himself appeared and
brought before Job a panorama of the
glorious works of God and His bless
ings upon mankind (chaps. 38-41).
Where was Job when the world was
created (38:4)? Who holds the
world together (38:6)? What is the
origin of light (38:19)? What about
the glory of the snowflake (38:22)?
Job is told to consider the hand of
God in the animal kingdom (chap.
39) and upon those that dwell in the
sea (chap. 41). It dawned upon Job
that he had been arguing against the
providences of the all-knowing and
all-powerful One—the eternal God.
In that conviction and the repent
ance which it brought forth, he ex
perienced—
I. Renewed Fellowship (w. 1-6).
Job came to the realization that
he had not really known God Him
self until now. His religious experi
ences and convictions hitherto, pre
cious and important as they were,
had been by “the hearing of the
ear,” but now he had met God
and all was changed. Fellowship
with the Lord was renewed, but on
an infinitely higher plane. Job had
a real revival in his life which
caused him to “abhor” everything
that he had said and done; yes, even
to set himself aside and to take God
to be all and in all.
Our churches are full of people
who only know God by hearsay.
They have heard about Jesus Christ
since their childhood, but they have
never met Him. They have read of
the Holy Spirit, but they have never
known His power. We need a God-
sent revival, one like those of the
past which “have broken out like
fire . . . consuming dead and out
worn systems, burning sin like a
roaring flame, and casting a new
light across men’s pathways” (E. L.
Douglass).
II. Restored Usefulness (w. 7-
10a).
God’s rebuke of Job’s friends is
significant, for it centers, not in
their failure to deal rightly with
Job, but their failure properly to
represent God. It is a tremendous
ly serious matter to attempt to tell
others about God, for in doing so
we must not in any way misrepre
sent Him. To stand before men as
religious teachers and leaders and
not to know Him so well that we rep
resent Him rightly, is to invite His
judgment and condemnation.
Job, on the other hand, was re
stored to a place of honor and use
fulness. His friends, who thought
they knew so much more than he
about God, are told to ask Job
to pray for them. He thus was ti-
forded the opportunity of returning
good for evil and was again enabled
to serve God in serving his fellow
men. Salvation is by faith (Eph.
2:8, 9); but being saved, we are re
stored to the place of usefulness to
God.
III. Returned Prosperity (w. 10b-
13).
The abundant blessing of God
upon Job is described in oriental
terms of money, herds of cattle, and
of a large family. These are the
tangible evidences of God’s bless
ing, and even to us today they speak
of a liberal and loving God. God
can and does prosper His own obedi
ent children even in material things.
Such outward mercies, however,
only feebly represent the blessings
of the soul, the ultimate and eternal
joys of the spirit. They point us,
it is true, to the assurance that
as we yield ourselves in uncondition
al obedience to God’s will, we may
confidently trust Him with the dark
days of sorrow and affliction, as well
as the days of sunshine and pros
perity. No matter how tangled may
seem the threads on this side of the
loom, we know that the heavenly
Father behind the scenes is weav
ing the pattern of beauty which shall
one day be revealed as we stand
complete in Christ.
Death of Saul
So Saul died for his transgression
which he transmitted against the
Lord, even against the word of the
Lord, which he kept not, and also
for asking counsel of one that had
a familiar spirit, to enquire of it.—I
Chronicles 10:13.
Temptation
To resist temptation once is not
a sufficient proof of honesty
ENTERTAINING WHEN THE WEATHER’S WARM
(See Recipes Below)
If the mercury seems likely to
pop right through the top of the
thermometer, and guests are com
ing for dinner, you can still keep
cool!
Plan your menu to permit as much
preparation as possible in the cool
er hours of the
morning. Remem
ber, when you
plan the meal,
that quality rath
er than quantity
will please your
guests, and that
a beautiful, cool, crisp salad will
be more appetite-tempting, by far,
than all the complicated hot dishes
you can name!
It’s wise, of course, to include one
hot food in your menu, even though
the weather’s torrid. There’s some
thing about the contrast of hot foods
and cold that makes a meal more
pleasant to the taste (and to the
digestion, as well).
A cup of clear, hot soup, which
might be prepared the day before
and reheated just before serving,
a hot main dish that’s not too hearty
or just a hot beverage, if you prefer
it, will do the trick.
You’ll find menus and tested reci
pes for all kinds of summer enter
taining in my cook book, “Easy En
tertaining.” There are menus (and
recipes) for teas, for buffet suppers,
children’s parties, and for a wed
ding reception, too.
Orange-Grape-Pear Salad in Ice-
Lined Salad Bowl.
(Serves 8)
Oranges, pears, grapes r— sum
mer’s juiciest fruits—in an ice-
chilled salad bowl! What a decora
tive answer to every cook’s prayer
for something tempting to serve on
hot weather menus. For a buffet
party, serve it in a double bowl with
ice to keep the salad chilled to just
the right degree.
With a sharp knife, peel 8 oranges,
removing skin and inner membrane
down to juicy
meat. Cut in thin
even slices. (Cal
ifornia oranges
are firm-meated
and practically
seedless, which
makes them es
pecially suited to
slicing.) Peel and core 4 pears. Cut
in slices. Halve and seed 2 cups of
grapes. Combine fruits and put in
salad bowl, which has been lined
with romaine and watercress. These
two salad greens incidentally give
an interesting color contrast of light
and dark - green that is refreshing
and that may well be used in any
salad.
Serve with sweet french dressing.
Sweet French Dressing.
% cup lemon juice
% cup salad oil
% cup red Jelly or honey
1 teaspoon salt
1 teaspoon paprika
Shake well before serving. The
lemon juice gives a flavor to dress
ings that is especially good with
fruit salads. (Makes cups.)
Sparkling Vegetable Soup.
(Serves 8)
4 pounds beef shin
2*4 quarts water
1 tablespoon salt
4 sprigs parsley
2 bay leaves
10 pepper corns
3 whole cloves
% cup sliced carrot
cup sliced onion
V4 cup celery and
celery leaves
Have bones cracked at the mar
ket. Wipe bone and meat with
cloth. Remove half the meat from
the bone, and cut in 1-inch cubes.
Brown the meat on all sides, add
bones, remaining meat and water.
Add remaining ingredients and
bring to a boil. Skim, then simmer
for 3 to 4 hours, with the lid of the
kettle tilted slightly. Strain through
sieve lined with cheese cloth, and
cool quickly, uncovered. Chill until
fat is solid, then remove fat. To
clarify the soup, allow 1 egg white
and crushed shell mixed with 2 ta
blespoons of cold water, for each
quart of stock. Add to cold stock
and bring to a boil, stirring con
stantly. Remove from heat, add 14
cup cold water, and let settle until
cold. Carefully strain through 4
thicknesses of cheese cloth wrung
out of very cold water.
Just before serving, add vegeta
bles as follows:
% cup tomato (cut very fine)
14 cup carrot (diced fine)
14 cup new cabbage (cut very fine)
14 cup celery (cut very fine)
214 cups water
14 teaspoon salt
3 tablespoons parsley (minced)
Cook tomato, carrot, cabbage and
celery in boiling, salted water, just
until the vegetables are tender.
Strain, and add to hot soup just
before serving. Garnish with minced
parsley.
Waffleized Strawberry Shortcake.
2 cups pastry flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
3 eggs—separated
114 cups milk
3 tablespoons melted butter
Mix and sift all dry ingredients.
Beat egg yolks and add to them the
.r~—milk and melted
xjjeyt ' J butter. Stir liquid
mixture into dry
m g re dients. Fold
^ in stiffly beaten
§ j? egg white. Bake
1 in hot waffle iron,
leaving iron closed until steam no
longer escapes between the two
halves.
Rice Rolls.
(Makes 3 dozen)
14 cup cooked rice
14 cup liquid from rice
14 cup milk
14 cup shortening
2 teaspoons salt
6 tablespoons sugar
1 yeast ca’" 1 softened in
14 cup lukewarm water
1 egg (beaten)
5 cups flour
Drain the cooked rice thoroughly.
Combine 14 cup of the water in
which the rice was cooked, with 14
cup milk and scald. Pour over the
shortening, salt, and sugar, cool
slightly, and add the rice. Combine
softened yeast with the beaten egg
and add to the cooled milk mixture.
Beat in about half of the flour, and
mix well. Add remaining flour.
Place in greased bowl, grease top
of dough slightly and cover the
bowl. Allow dough to rise until dou
ble in bulk (about 114 hours). Punch
down, and let rise again for about
45 minutes. Shape into small balls
and place in greased muffin pans.
Let rise until double in bulk, then
brush with milk. Bake in a mod
erately hot oven with the thermo
stat set at 400 degrees, for about
20 minutes.
Jellied Ham Salad.
(Serves 6)
2 cups cooked ham (finely ground)
14 cup mayonnaise
1 tablespoon sweet pickle (cut fine)
2 whole cloves
1 bay leaf
2 cups water
1 tablespoon granulated unflavored
gelatin
2 tablespoons cold water
1 cup cooked ham (cut in small
strips)
Combine ground ham, mayonnaise
and pickle and blend thoroughly.
Chill. Add cloves and bay leaf to
water and boil for about 5 minutes.
Then strain. Add gelatin which has
been soaked in cold water and stir
until dissolved. Chill until mixture
begins to thicken; then add ham
mixture. Pour in individual salad
molds and chill 2 or 3 hours, or un
til set. Unmold on crisp lettuce or
watercress, top with mayonnaise
and strips of cooked ham and serve
very cold.
Cheese Cornucopias—Salad
Accompaniment.
Cheese cornucopias are an unusu
al, but delicious, salad accompani
ment. Make ordinary pastry as for
pie and roll out. Make tiny cornu
copias (about 3 inches long) from
any stiff paper. Wrap pastry around
cornucopia and bake 12 minutes in
a hot oven (450 degrees). Remove
paper and when cool, fill cornu
copias with highly flavored cream
cheese. Serve with any salad.
(Released by Western Newspaper Union.)
Vegetable Symphony
Tea Towels Motif
Ti ADISHES, carrots and onions
—in fact the whole vegetable
garden has been worked up into
delectable tea towel motifs. Bright
cross stitch borders frame these
seven corner designs, and a clever
idea is illustrated suggesting the
use of vegetable motifs on an
apron.
From hot iron transfer Z9194,
15 cents, you receive the tea towel
motifs and the apron designs. Any
of the tea towel motifs could be
made up into a panholder to make
a complete kitchen set. Send or
der to:
AUNT MARTHA
Box 166-W Kansas City, Mo.
Enclose 15 cents for each pattern
desired. Pattern No
Name
Address
■\
Common Sense
Abont Constipation
A doctor would tell you that the
best thing to do with constipation
is tret at its cause. That way you
don’t have to endure It first and
try to "cure" it afterward—you
can avoid having It.
Chances are you won’t have to
look far for the cause if you eat
the super-refined foods most
people do. Most likely you don’t
get enough “bulk”! And “bulk”
doesn’t mean a lot of food. It
means a kind of food that isn’t
consumed in the body, but
leaves a soft “bulky” mass in the
Intestines.
If this is what you lack, try
crisp crunchy Kellogg’s All-Bran
for breakfast. It contains just the
“bulk” you need.
Eat All-Bran o/ten, drink plenty
of water, and “Join the Regulars.”
Made by Kellogg’s in Battle Creek.
If your condition is chronic, it to
wise to consult a physician.
Wise and Foolish Tongues
There is as much difference be
tween wise and foolish tongues as
between the hands of a clock—
the one goes 12 times as fast, but
the other signifies 12 times as
much.—William Feather. ■,£
^ fOR COOL, HAPPy TEET ^
.RUB WITH MEXICAN HEATPOWPER ,
Inferior to Superior
No man can ever end with be
ing superior who will not begin
with being inferior. — Sydney
Smith.
Co-operation
Relief workers at Columbia, S. C.,
found touching co-operation between
a blind man and tvs invalid sister,
who were attempting to earn a liv
ing by taking in sewing. The sis
ter sewed on a machine which her
brother pedaled because her para
lytic legs were helpless.
Common Line
The craving for sympathy is the
common boundary-line between
joy and sorrow.
A HI
Self-Deception
No man was ever so much de
ceived by another as by himself.
—Greville.
B/urnsV^-^BCessedRelist
RHEUMATISM LUMaaGQ
WNU—7
29—40
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