Historical Newspapers of South Carolina

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THE SUN, NEWBERRY, S. C„ FRIDAY, AUGUST 30, 1940 The Southwest Turns Back Its Clock C Four Centuries to Honor the Exploits Of Coronado, Spanish Conquistadore Don Diego de Vargas, played by an actor in the Santa Fe Fiesta, kneels in the Plaza of ancient Santa Fe to give thanks for the recon* quering of New Mexico. (Santa Fe railway photo.) By ELMO SCOTT WATSON ^Released by Western Newspaper Union.) I N THIS year of invasions of peace-loving countries, of blitzkriegs and con quests, it is somewhat ironical that one section of the United States, the only major power not yet directly involved in the second World war, should be celebrating with pageants and other ceremonies the in vasion of American soil by armed forces from Europe. True, that invasion took place 400 years ago—two and a half centuries before there was a United States—and the coun try which these European in vaders set out to conquer was occupied by nomadic tribes of savages who were far from being a peace-loving people. It is also somewhat ironical that the leader of the invaders, who is being honored this year as a great explorer, was regarded as a failure by the powers who sent him forth. He was Fran cisco Vasquez de Coronado and the 1940 Coronado Cuarto-Centen- nial celebration in Arizona and New Mexico recalls the begin ning, in 1540, of his epic journey through the Great Southwest. The events which it memorial izes began 44 years after Colum bus discovered the New World. In 1536 Cabeza de Vaca and three companions, who had followed Narvaez on his voyage of explora tion to Florida, began theii long, weary journey from what is now Louisiana back to Mexico City. They were the only survivors of more than 60 adventurers, who had penetrated far into what is now the United States in search of gold. From the Indians they heard tales of great cities to the north where the houses were studded with gold. Their imagi nation fired by these yarns, they eagerly repeated the stories when they finally reached Mexico City. In 1539 the Spanish viceroy in Mexico sent Friar Marcos de Niza to check on the reports which De Vaca had heard. His guide was the Negro, Estevan, who had been with De Vaca through all his wanderings and Estevan, who pushed on ahead of De Niza, sent back glowing re ports of the great cities which lay ahead and their treasures. Friar Marcos pushed on to see for himself these great cities. From a hilltop in what is now New Mexico he looked down upon adobe-walled cities gleaming in the sunlight and his imagination soon transformed these into the reality of the legendary golden Seven Cities of Cibola. Without bothering to investigate further, the friar hastened back to Mex ico and his story stirred the gold lust of the Spaniards anew. Sev eral of the leaders in New Spain fought for the honor of leading an expedition to conquer this new territory and recover the treas ures of the Seven Cities of Cibola but Francisco Vasquez de Coro nado was finally chosen as the lucky commander for the ven ture. Spanish arms had completed the conquest of Mexico and the flower of Spanish chivalry rallied to Coronado’s banners. On Feb ruary 23, 1540, his army, com posed of 250 horsemen, most of them members of the nobility, 200 foot soldiers and 1,000 Indians— grooms and servants of the Span ish cavaliers—moved out of Com postela to march north. They were accompanied by great herds of cattle, sheep, goats and pigs for food and their camp supplies, munitions and other provisions were loaded on the backs of a thousand horses and mules in their pack trains. Coronado’s expedition entered what is now the United States at the southern end of the Hua- chuca mountains in the region of Montezuma pass and Yaqui springs in Arizona. But his huge force with its pack trains and herds of animals proved cumber some and delayed the explorer’s march unduly, so with a force of picked troops Coronado moved on ahead, north and east, into what is now New Mexico. The Spanish leader soon learned that he was doomed to disappointment. For instead of finding the Seven Cities of Cibola with their golden streets and their jewel-studded houses, he found only the seven villages of the Zuni Indians in western New Mexico. While they were impos ing in size, with great houses ris ing five stories high and built of adobe, stone and wood, there was no gold whatsoever in them. Pushing eastward, Coronado came to the largest city in what was to become the United States. It was the pueblo of Fecos, which had 500 warriors who boasted that they had never been defeat ed. ^>ut awed bv the glitter and mystery of the Spanish arms, the warriors of Pecos decided not to try to resist the invaders. In stead they welcomed Coronado into their town with drums and pipes of peace and gifts of tur quoise and native-woven cloth. But again there was no gold or other treasure to reward the white men for their long journey. Later the Indians of Pecos began to regret their hospitality to the strangers, so one of them, nick named the Turk, was persuaded to lure these gold-hungry white men away to the northeast by promising to show them the Gran Quivera, a city of silver and gold. On to Gran Quivera. Instead of starting directly for the Gran Quivera, Coronado seems to have marched south and eastward to investigate other In dian pueblos. He next turned east and pushed on into what is now the state of Texas where he marched for weeks over arid des erts and trackless prairies, con stantly harassed by hostile Indi ans who were more dangerous foemen than the peaceful inhabi tants of the pueblos. After circling around in the Staked Plain region of the future Lone Star state, he turned north to seek the Gran Quivera and As night falls on the first day of the Santa Fe fiesta, the giant effigy of “Zosobra, or Doll Care,” is burned as the climax of the fireworks display. (Santa Fe rail way photo.) near the present site of Wichita, Kan., found—not the treasure houses of gold which the Turk had promised but a land where the only human habitations were skin tepees and grass lodges. It is believed that Coronado got as far east as the Palo Duro canyon in the Texas Panhandle and dur ing his wanderings he was the first white man to cross such rivers as the Canadian, the Red, the Cimarron and the Arkansas. Disappointed again in his search for cities of gold, Coro nado started back toward Mex ico. His return journey took him through southwestern Kansas, across the “panhandle” of Okla homa, thence westward across northern New Mexico to the Sev en Cities of Cibola (the Zuni towns) again, and on westward through northern Arizona. The first white man to see the won ders of the Grand canyon were members of a detachment of Cor onado's army who gazed in awe upon that vast emptiness. Retreat to Mexico. For two winters Coronado made his headquarters at Tiguex, an Indian pueblo located near the present town of Bernalillo, N. M. Returning there in the fall of 1541 from his vain quest for the Gran Quivera, he found his main army disgruntled and homesick for Mexico. In the spring of 1542 he suffered a severe injury and while he was on his sickbed, his captains signed a petition to re* turn to Mexico. They finally ob tained his reluctant consent and soon afterwards the indomitable leader set out on the return jour ney over the route he had tra versed with such high hopes two years earlier. Although Coronado’s expedition was, in the eyes of his contem poraries, a sad failure because he had not brought back the gold and other treasure that was ex pected of him, history has writ ten his expedition down as one of the greatest land explorations of all time. Moreover, it gave Spain a claim to a vast new territory in the New World and established in the Southwest a civilization, many traces of which still sur vive after the passage of four centuries. Half a century after Coronado’s expedition; another led by Dot) Juan Onate came into the valley of the Rio Grande and, establish ing settlements all along the river, he set up his first capital at San Gabriel, six miles north of Espanola at the mouth of the Chama river. Some time be tween 1606 and 1610,. Don Pedro de Peralta, the third governor of Spanish New Mexico, established the city of Santa Fe and this an cient city, which has been the seat of government of province, territory and state under old Spain, Mexico and the United States, is the scene of one of the most important events of “Coro nado year,” although it has been observed every year for two cen turies. It is the Santa Fe Fiesta, one of the oldest continuously ob served celebrations held in the United States. It commemorates the reconquest in 1692 by Don Diego de Vargas of the vast ter ritory which had been lost to the Spanish authorities in the great Pueblo revolt of 1680. Held on August 31, September 1 and 2, thq first day of the fiesta is given over to gaiety with the populace and visitors in Spanish costumes, native orchestras playing in th« Plaza and dancing by the Indians from the pueblos near by. In the evening there is a picturesque ceremony, the burning of a giant effigy of "Zozobra, or Dull Care,” and the crowning of the fiesta queen. Sunday morning is devoted to time-honored services in the an cient cathedra' and in the after noon the colorful pageant of the re-entry of De Vargas and his armored conquerors into the cap ital is held in the Plaza. That night there is a candle-light pro cession to the Cross of the Mar tyrs overlooking the city. On Monday the children hold their costume and pet show in the Plaza, in the afternoon there is more pageantry through the streets of the city and the climax of the fiesta comes that night with native dances and songs on the balconies of La Fonda, the lead ing Santa Fe hotel, dancing in the streets and finally El Baile de Los Conquistadores (the Ball of the Conquerors) at La Fonda. Thus for three days, Santa Fe, the capital of New Mexico, turns the clock back two and a half cen turies just as the whole Southwest has been turning its thoughts back all this “Coronado year” to the days of that great explorer and his mail-clad conquistadores. IMPROVED UNIFORM INTERNATIONAL SUNDAY 1 L_< ichool Lesson By HAROLD L. LUNDQUIST. D. D. jean of The Moody Bible Institute of Chicago. \ Ne\ (Released by Western Newspaper Union.) Lesson for September 1 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. PRAISING GOD FOR HIS BLESSINGS LESSON TEXT—Psalm 103:1-5. 10-1*. GOLDEN TEXT—Bless the Lord, O my soul, and forget not all his benefits.— Psalm 103:2. We live in difficult and confusing days with much on every hand to dis courage us. We look about us in vain for any encouraging sign. The result is that unless we exercise care the temptation will overtake us who are Christians to fall into the bitter, complaining attitude of the world, forgetting the benefits which God has bestowed upon us, forget ting His mercy and grace, and, in this hour of trial, telling the world by our life, if not by our lips, that we have lost our faith in God. It is easy to praise God when all goes well, when we see His bless ing upon us; but the Christian should recognize that praise is a vital part of his daily fellowship with God, an expression of his apprecia tion of all that God is and does for him. Psalm 103 has in all genera tions been a favorite of Christian people when passing through deep waters and fiery trials. I. Praise for Personal Blessings (w. 1-5). Our relationship to God is a per sonal one, and His blessings are per sonal. Praise also is a personal soul exercise to which we need often to stir ourselves. We need to call on “all that is within” us to bless and praise the Lord. “Forget not”—how prone we are to do that very thing. We remem ber the things we ought to forget and forget the things we ought to remember. We have become so ac customed to the many blessings of God that we accept them as a mat- ; ter of course. Note that the chief of all bless ings is the forgiveness of sin (v. 3). The spiritual is far more important than the physical, but that too is in cluded. Only God can heal our dis eases, whether by means or by di rect intervention. He also meets with true satisfaction every right and normal desire of man, whether it be physical, social, - mental or spiritual. That calls for praise from the depths of our beings. II. Praise for Forgiveness of Sin (w. 10-14). We may “put on a front” when we deal with our fellow men, but there is no use in thus trying to fool God. He knows us for what we are—“frail children of dust, and feeble as frail.’’ We are not able to meet our own little problems; how can we do anything with the sin question? The mercy of God, high as the heavens, is revealed nowhere in such overflowing measure as in His dealing with the sins of “them that fear him” (v. 13). For them He has the pity of a father, but He has more, for He has the authority and power to cast our sins as far from 1 us as the east is from the west, and how far that is no one knows. j Observe that His mercy is only for “them that fear Him.” “God resisteth the proud, but giveth grace unto the humble” (James 4:6, I Pet. 5:6, 7). Whosoever will may , come and receive of Him abundant pardon. Why not come now? HI. Praise for Everlasting Loving kindness (w. 15-18). Man and everything that man makes or does is transient, and will one day pass away. What a fool that man Ts who lives only for the things of this world which are des tined to wither like the grass! How tragic to come into eternity and to face God empty handed and con demned for one’s own selfishness and folly, when He is willing to show unto us that “loving-kindness” which | is not only for this life, but also for the life that is to come. As we praise God for this great and blessed gift, shall we not be moved to go out and seek to win others to Him? In closing this brief study of the One Hundred Third Psalm may we again suggest that in these bitter days which so sorely try the hearts of men, we lift our souls up to a high spiritual plane by praising God. When Hardley Page was mak ing a flight through the Orient a large rat was attracted by the smell of food and entered into the air plane. Later, when Mr. Page was in mid-air over a mountainous coun try where he could not land, he sud denly heard the sound of gnawing behind him. He knew that the rat might so damage his plane as to cause disaster. Then he remem bered that a rat is not made for high altitudA. So he began to soar. Soon the gnawing ceased and hours later when his machine landed he found the rat lying dead beneath the engine. It is a blessed truth that Satan cannot endure the high alti tudes of praise. He quickly departs from the soul whom he finds re joicing in this high and lofty spir itual atmosphere. “Try praise,” for “praise changes things.” [ COOL DRINKS ARE REFRESHING ON HOT SUMMER DAYS (Recipes Below.) HouseholdNeuis Even on the stickiest, hottest sum mer day, a good tart, icy drink will refresh you. Fruit drinks, in particular, are good; when you drink a frosty tumbler of lemon ade or chilled or ange juice, you not only feel cool er, you are cooler. Fresh fruit drinks actually ward off the heat of sum mer. Fruit beverages provide the min erals and vitamins the body re quires, and, because of the sugar added for sweetening, are fairly high in food energy. It’s very easy to serve “soda foun tain specials” at home. Any combi nation of fruit juices makes a de lightful and refreshing beverage— provided some of the more tart juices, such as those from lemons, slightly sour oranges, or rhubarb- are used to keep the beverage from tasting too sweet and flat. Use slices of orange or lemon, mint leaves, whole, fresh or canned cherries or berries, for garnishing. Ice cubes for chilling fruit drinks or iced tea might he frozen from orange or lem on juice, to avoid diluting the bev erage. Mint leaves, bits of lemon peel or cherries can be frozen into the cubes. For iced coffee, pour some of the coffee into the freezing tray of your refrigerator, and freeze. Then usd the coffee cubes for chilling the drink. Sugar syrup, used for sweetening, is easily mixed throughout the whole drink, and makes __ a smoother tast ing, smoother tex tured drink, than when unmelted sugar has been added. To make the sugar syrup, boil 4 cups of sug ar with 4 cups of water, for 10 min utes. Pour into clean, hot jars, and seal. Store in refrigerator, and use as needed. Serve crisp cookies or dainty sandwiches with iced drinks for sim ple afternoon or evening refresh ments. Lemonade. Follow these three rules if you want to make perfect lemonade: Use fresh lemon juice and plenty of it; sweeten to the taste of each—not too much sweetening for folks who like it sour—sweeter for those with a sweet tooth; use ice and more ice. For each person served, allow: 1 lemon l to 2 tablespoons sugar or honey 1 cup cold water ice Extract lemon juice. Add sugar or honey to taste. Stir to dissolve. Add water. Serve over ice in large glasses. Garnish with lemon slice on rim of glars. To make lemon fizz, make lemonade with carbon ated water. “Simple Desserts for Summer Menus” is an article you’ll want to read. Watch for it in this col umn next week. Sugar Cookies. Vi cup butter % cup granulated sugar 1 egg, well beaten cups pastry flour 1 teaspoon baking powder Vi teaspoon salt 1 teaspoon vanilla extract Cream butter, add sugar and egg. Sift dry ingredients and add with the extracts. Flour and sugar the board and roll the cookies on it. Dust heavily with sugar, roll it in a little, cut in cookie shapes, and bake in a moderate oven (350 degrees) 10 to 12 minutes. Chocolate Chip Ice Cream. (Makes 1 gallon) 1 cup sugar Vt cup flour 2 quarts milk (scalded) 4 eggs (separated) 4 teaspoons vanilla Vi teaspoon salt 2 cups semi-sweet chocolate (cut in bits) Combine sugar and flom , and add scalded milk slowly. Then cook over low heat, stirring constantly. Remove from heat. Beat egg yolks, and blend with V* cup of the hot mixture, then add to the custard, to gether with vanilla and salt. ChilL Pour into the freezing compartment Is Father fussy about his food? Then you’ll surely want Eleanor Howe’s cook book, “Feeding Fa ther.” It has loads of recipes for the foods father likes best—*-eci- pes which have been tested and approved by homemakers as well as fathers! You can have a copy of this cook book by sending 10 cents in coin. Address your let ter to “Feeding Father,” care of Eleanor Howe, 919 N. Michigan Avenue, Chicago, Illinois. of ice cream freezer. Pour in the stiffly beaten egg whites, assemble the freezer, and cover. Pack with mixture of three parts crushed ice to one part rock salt. Freeze, un til turning becomes difficult. Re move dasher, fold in chocolate, and pack down the cream with a spoon. Cover, and allow to ripen for one hour before serving. Pineapple Raspberry Punch. (Serves 25) 6 cups crushed pineapple 6 cups raspberry juice 3 quarts gingerale Crushed ice Mix crushed pineapple and the raspberry juice thoroughly. Just be fore serving, add gingerale and ice. Fool Proof Cookies. (Yield 3 dozen) 2 cups flour % cup brown sugar % cup butter Mix and sift flour and sugar to gether. Then work butter into the mixture with the finger tips, form ing a soft dough. Roll to %-inch in thickness and cut with cookie cut ter in any desired shape. Brush with yolk of one egg, beaten, and dilut ed with % teaspoon water. Bake in a moderate oven (350 degrees) approximately 12 minutes. Chocolate Freeze. (Makes 4 large glasses) * tablespoons sugar 4 tablespoons cocoa % teaspoon salt % cup boiling water 2 cups milk (scalded) % teaspoon vanilla Crushed ice Whipped cream Combine sugar, cocoa and salt. Add boiling water and cook for 2 minutes. Remove from fire, and combine with scalded milk. Pour into glasses filled with crushed ice, and serve with a spoonful of whipped cream garnishing each glass. Blackberry Cocktail. (Serves 4) Mix together 2 cups blackberry juice, 1 cup orange juice, % cup lemon juice, and 1 cup water. Add Vi cup sugar syrup and blend. Pour over ice and shake thoroughly. Gar nish with very thin slices of orange. Sugar syrup—Boil I cup water and 2 cups sugar together for 1 minute. Iced Coffee. Make coffee a little stronger than usual. Cool, and serve in tall glasses filled with cracked ice. Top with whipped cream. If desired, cream may be poured on the ice before the coffee is added. Iced Tea. Rinse teapot with boiling water. Place tea in pot, allowing one tea spoon of the tea per cup. Pour freshly boiling water over the tea leaves and allow to steep, not boil, for 3 to 5 minutes. Pour tea over chipped ice, to cool it quickly. Serva in tall glasses garnished with lemoq slices and sprigs of mint. (Released by Western Newspaper Union.) Tips on Wash Dresses When purchasing materials for washable garments, make sure that buttons, belt buckles and shoulder paddings are of the sort that will stand up under frequent tubbings and that contrasting materials for trimmings, braid or bindings are also color-fast. Double Duty Equipment Ingeniously designed to do double duty are two new pieces of house hold equipment—a washer that be comes a useful kitchen table when it isn’t in action and an ironer that folds into a handsome hardwood cab inet, suitable for use in the living FLOATING silently, this white 1 swan, surrounded by colorful lilies, will add a note of charm to your bathroom as a useful hooked mat. Natural colors may be used or grays, black and white, if you prefer. Order Z8541, 15 cents, is a hot iron transfer for the rug about 17 by 30. Directions for hooking and instructions for making rug frames are included. Send order to: AUNT MARTHA Box 16S-W Kansas City, Mo. Enclose 15 cents lor each pattern desired. Pattern No Name Address Not Understanding We are accustomed to see men deride what they do not under stand; and snarl at the good and beautiful because it lies beyond their sympathies.—Goethe. CLASSIFIED DEPARTMENT HOTEL Wabash Ays. Hotel, 27 E. Harrison, Chicago. Near Barn dance. Choice rooms. Daily $1 id; weekly $5 up.J?anl Marshall, Res. Mgr. Will and Time If the will and the time always went together, how much we should be able to do!—Robert Hugh Ben son. BUILT TO if/fUi SPECIFICATIONS Appiermtc* Op erst,on terformoiuo CUonint “I suggested a more beautiful range, on* I could be proud of, a modern range for my modern kitchen.” 9 “I demanded a range which uses the cheap est of all fuels... ker osene . . . and uses it efficiently!” 9 *T wanted positive, ac curate temperature control so necessary ia the preparation of ass. cry meal.” 9 ”1 desired cocnrenieace features such aa . . . reliable oven heat in dicator ... ample stor age space ... and ac cessible fuel tanka and burners.” 9 “I suggested porcelain and white finidies ... burner trays... smooth edges, round* 1 corners ... no bolts and hinges to accumulate dirt.” THEM FEATURES ARE YOURS IN A NRSCO NESCO A c*fnpl«t« n«w Him «f portable karosana round NATIONAL ENAMELING AND STAMPING COMPANY U"m j 4 h Street, Milwaukee, Wis.