Historical Newspapers of South Carolina

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THE SUN, NEWBERRY.' S. C, JULY 17, 1942 wire tanw, (MM ruMM Eleanor Roosevelt DEATH OF A COUSIN WASHINGTON. — One afternoon the sad news was telephoned to me that my cousin, Mr. Henry Parish, had died very suddenly. When I was young he was always more than kind to me. Mrs. Parish is my god mother and my mother’s double first cousin, so she always took great interest in me and in my younger brothers. My brother Hall and I spent many vacation months with them and Mr. Parish did a great deal to teach us to enjoy the out- of-doors. Later, when I tried to master my own finances, he was patience itself. Though he could never quite teach me the intricacies of double entry bookkeeping, nor make me keep the kind of accounts which he thought were presentable, still he did a great deal to help me manage my own money. I owe him a debt of grati tude, not only for many good times, but for valuable discipline. In the last years of his life, it must often have been very difficult for him to accept many of the things for which my husband and I stood. Yet he was always sweet to me and ready to offer help if there was any thing he could do of a personal na ture. I know that none of us has any idea of how many people he has helped and who have depended upon him, both in a business way and in his private life. None of the people who were close to him will know how much he did for them until they miss the little daily things which he did so unobtrusively. I have rarely known a more disciplined or more unselfish character, and I am sure his influence will live long after him. • • * VISIT IN THE SOUTH NEW YORK CITY.—I found some friends staying in the house when I reached Washington on return from New York and two of them even joined me at a very early breakfast before I went off to Richmond, Va., by train. Because of some difficul ty with a pipe, we were three-quar ters of an hour late in leaving Wash ington, and by the time we reached Richmond, we were one hour and a half late. I knew that Governor Darden and some of the officers of the Veterans of Foreign Wars were planning to meet me. Luckily, they had discov ered how late the train was and all we had to do was to hurry through lunch. We reached the hall on time and I was sorry I was not able to stay for the whole meeting. The governor took me on the aft ernoon plane, so we had an oppor tunity to talk for a little while. I was impressed by his sincerity and interest in a number of questions which are very important to his own state and to all southern states today. He would like to see his state do on a state scale &hat the Farm Se curity administration does on a na tional scale, in making more pro ductive the poorer farms of the state. If every state would do that, we would cease having soil erosion. We would soon have more intelli gent farming which would improve the land for the future and produce more for people to eat and to mar ket at the present time. * * • U. S. BOYS IN IRELAND I think you will all be interested in a quotation from a letter which has just reached me. Lady Read ing, who heads the Women’s Volun tary services in England, writes: “I have just come back from Northern Ireland, where I met a great number of your people and visited some of your camps. I was immensely struck by the extremely nice type of bey and the freshness of his outlook as well as the sin cerity of his beliefs. I do hope they can be mediumly happy on this side of the Atlantic, and that we shall not fail in according to them the meas ure of welcome we wish so earnestly to give them and that we are so characteristically tongue-tied in giv ing.” Lady Reading is a fine person and has done extraordinary work in organizing the British women. I hope that in every community which is near a camp where British boys are training as cadets in this country, our Women’s Voluntary services will take an interest in their welfare and make them feel at home and try to create a better understanding between them and our own boys. There is no use thinking that be cause the British speak English we shall automatically be friends. We sometimes find their particular brand of English hard to understand and they look upon ours as equally odd. Smartly Styled Washables Are Made to Wear Long and Often S By CHERIE NICHOLAS 'T'HERE is a great to-do being made about the “soap and water” look for summer. Because we want to look immaculate and feel cool, because we’ve found that only wash- ables can give us that wonderful, fresh-from-the-laundry cleanness, we are growing more and more to ap preciate how completely washables attain to our ideals of perfect ma terials for perfect summer days. This summer we’ll wear washables all day, every day and for late in the night. This season, more than ever be fore, we are discovering that there can be and is true aristocracy and a wealth of possibilities in sterling quality-kind linens, piques and oth er of the myriads of lovely weaves we’ve hitherto taken for granted. And now that the women of Amer ica have been led by designers and style creators to look upon washables as fabrics of beauty and a joy forever we are yielding utter ly to their lure this season. Women who insist on being beau tifully dressed no matter how busy their lives may be will appreciate at first glance the appeal of fine artistry and deft workmanship re flected in the three dresses illus trated above. They live up to the tradition of the designer who cre ated them and who is noted for ex quisitely simple styling and unusual detail. Among fine wash weaves Moy- gashel linen has ever been noted for its superior look, feel and wear. Happily this linen is still being im ported from the North of Ireland. The demure little suit dress shown to the left in the above picture is just about as pretty and cool for a sum mer afternoon as ever a dress might be. This beautifully cut origi nal has a brief peplumed jacket and a graceful unpressed pleated skirt. Exquisite Venise lace borders the jacket and cuffs. Three flower but tons clear almost to transparency blossom down the front. It’s lovely and feminine as any one could wish, charming and choice enough for any young woman of faultless taste to wear in the most select environs. Practical, too, for it washes like the proverbial “hanky.” Simple line is the important de tail which makes the adorable dress centered in the picture. It’s one of those classics of sophisticated sim plicity to live in and love all sum mer long. Of soft rayon shantung, with tiers of hand-turned scallops on the pockets and pearl-buttoned bod ice, it has all the high class styling of the best in washable summertime fabric manipulation. Worn with a shady-brimmed hat, nothing could be cooler looking or feeling. Stop, look, listen 1 In the dress to the right in the above group you are receiving advance notice of a fash ion you’ll see more of this fall and winter, that is, the use of rich em broidery on the slim-lined dress. It’s of cool Moygashel linen. Made very simply, with a deep-throated neckline and soft front fullness its restrained simplicity the more keenly highlights the chalk-white embroidery on collar and pockets. Wear it proudly and often, for it washes well and is easy to keep fresh. One of the favored washables is pique, birdseye pique, eyeleted pique, printed pique, or embroidered pique. With this immaculate- looking washable designers are per forming wonders in the way of sports apparel, daytime costumes, jacket dresses and party frocks which are most intriguing. Pique takes beautifully to trimmings of Irish crochet lace, which is being used very effectively. Printed pique combined with plain injects a splurge of color attuned to this summer’s mood. Released by Western Newspaper Union. f-.- ■ Fringe-Printed Herald Lavish Use Of Embroideries All signs point to a lavish use of embroidery on fashions now on the way for fall. One of the present season’s highlights is the trick of trimming a black frock with con trasting embroidery in chalk white. There is intriguing originality ex pressed in the embroidery technique employed in advance modes, such as the flower motif placed at the waistline of a slim frock which simulates a huge corsage. The new one-piece wrapover dresses invite ingenious introduction of embroid ery used variously in border effects or in splashes of bright hand stitching in effective placement of flower clusters. Materials for exotic looking tur bans are also embroidered, and ’tis said that belts, bags and gloves will be cunningly needle-worked with yarns and chenilles. CO-OPERATIVE ARTISTIC GROUP The Yiddish Theater division for the Army and Navy Relief funds is giving a benefit at the National theater in New York City. I hope very much that it will be very suc cessful. I am much impressed by the way in which the theatrical and other artistic groups throughout the country have actually given, not only of their money, but of their time for these benefit performances. They have brought in a great deal of money throughout the nation and I think all of us are grateful. Smoothly cool, shape-holding and comfortable, rayon jersey is a popu lar summertime fabric. This strik ing and most charming New York creation is of deep green and white fringe-printed jersey. This season’s prints are noted for versatility and originality in design, but of all prints brought out nothing more un usual in a print has been shown than the fringe effect as here il lustrated. Smartly simple and style- right for informal town and country daytime functions is this gown, and it is a forerunner of a new move ment in prints. Milliners Do Wonders With a Little Organdy While there is big news in hand some white straws bordered with flanges of white ribbon and in cun ning little flower turbans and pique types both broad of brim and brim less, it is in the exquisite hats mil liners are making of organdy and other diaphanous materials that the thrill of thrills is found. On the head they look as airy and lovely as drifts of snowy clouds on a summer day. Favorite types have pleatings of the organdy encircling transparent white brims. Other white chapeaux are styled of gleaming white cello phane straw made with the inten tion of stressing their transparency. IMPROVED UNIFORM INTERNATIONAL UNDAYI chool Lesson By HAROLD L. LUNDQUIST, D. D. Of The Moody Bible Institute of Chicago. (Released by Western Newspaper Union.) Lesson for July 19 Lesson subjects and Scripture texts se- .ected and copyrighted by International Council of Religious Education; used by permission. CAIN AND ABEL: A CONTRAST LESSON TEXT—Genesis 4:1-15. GOLDEN TEXT—By faith Abel offered unto God a more excellent sacrifice than Cain, by which he obtained witness that he was righteous.—Hebrews 11:4. Jly+t+t GltambesU. The weed of sin is fast growing, and brings forth bitter fruit. The disobedience of Adam and Eve re sulted in their being put forth from the garden, but that judgment did not terminate the awful plague of sin. We see it in this lesson showing forth in their son, as it has in all the sons of Adam down through the centuries. It is a dark picture ana one which would discourage us did we not know that redemption has been wrought out by “the second man, the Lord from heaven” (I Cor. 15: 47). We have here two sons of Adam with their differing personalities, a clash and the first murder, and then one man, a vagabond on the face of the earth. I. Two Sons (vv. 1-7). The birth of a child is always an exciting occasion, and one can read ily imagine what it must have meant when the first boy ever to be born put in his appearance. What joy, what concern for his welfare, what plans for the future! And then, what disappointment and sorrow! But before speaking of that, let us observe how he and his brother differed in their interests and per sonalities. It is a surprising thing how completely different two sons in the same family can be. Abel chose the work of a shep herd, much honored in the early history of man. Cain became a till er of the soil, which with the pas sage of time has come to be more important than the other. They also had a different view point on worship. Cain was a re ligious man. He apparently was the first to worship, but he came in the spirit of one who recognized God only as his Creator, the One worthy of his homage. Abel came also with a gift, but his attitude was quite different. His offering spoke of sac rifice, the need of a covering for sin (cf. Gen. 3:21),, It was more than homage, it was a plea for forgive ness. The Lord’s acceptance of Abel’s sacrifice made Cain angry (v. 5). Here again he differed from Abel, for there was no angry response on his part. Abel had recognized God’s desire in worship. Cain not only failed to do so, but rejected God’s instruction and His plea (vv. 6, 7). Jealousy led to anger, and anger (as it so often does) led to II. Murder (w. 8, 9). Instead of repentance and correc tion, the anger of Cain carried him to the awful conclusion of hatred, the taking of life. We tend to think of murder as a crime which only a desperately wicked man would com mit. We hardly think of the “re spectable” little sin of envy as be ing the root of murder, but it is, often and sometimes very quickly. Actually there is no little sin, for it is the genius of sin to grow, to increase, to go step by step, yes, often by leaps and bounds, to its horrible fruition. “The heart is de ceitful above all things, and desper ately wicked: who can know it?” (Jer. 17:9). Why trust it? The deceitfulness of Cain’s heart is shown by the callous evasiveness of his reply to God concerning his murdered brother. His sin brought God’s question. It always does. Do not assume that you can hide from Him. It has been suggested that committing sin is like touching a burglar alarm—the bell rings, and one must answer for his act. “Am I my brother’s keeper?” is the perfect expression of the selfish and indifferent attitude of the world. Human beings are regarded as simply those to be exploited, beings upon whom they may prey. For example: Just to make money, men are willing to destroy a fellow man with intoxicating liquor, or break down his decency and morality by selling him indecent books or maga zines. Murder having taken one of the two sons, we And that the remain ing one is just HI. A Vagabond (w. 10-15). Judgment for sin made Cain a wanderer and a fugitive. Never would he be able to get away from the cry of his brother’s blood (v. 10). No wonder he said he could not bear it. But notice that his cry was not one of repentance or contrition, but only of fear, of retribution. So God shows mercy, forbidding the judgment of men upon Cain. Vengeance belongs to God, and in this first murder He reserved judg ment to Himself. Later He put upon man the responsibility of judging and punishing murder by death (Gen. 9:6), but here He put His pro tecting hand on Cain. Yet, to be a fugitive, with no real abiding place on earth, and every man’s hand against him, was in deed a heavy punishment. One could have wished that it had brought repentance, but it did not. May none of us go the way of Cain. Vegetable Preparation Required Asparagus Beans Beans, Lima Beets Brussels Sprouts Cabbage Carrots Cauliflower Corn on Cob Corn, Whole-Kernel Greens, oil M Parsnips, Turnips Peas Pumpkin, Squash Sauerkraut Wash, precook 3 minutes, pack. —■ ■ Wash, string, cut or leave whole; precook 5 minutes. ■ ■ ■ Shed, grade, wash; precook 5 minutes, then pack. — ■ ■ ■ Wash, retain stem; cook 15 minutes, slip skins, pack. — Remove outer leaves, wash; precook 5 minutes, add fresh water. Wash, peel; precook 5 minutes, pack hot. ■ ■ 1 1 ■ ■ Remove outer leaves, wash; precook 4 minutes, pack. ■ 1 ■ Remove husk; precook 5 minutes, pack. — ■■■ Cut from cob; precook 5 minutes, pack. - , ... Wash, steam to wilt, pock loosely. Wash, pare,- precook 5 minutes, pack. Shell, grade (use only young); precook 3 minutes, pack loosely. ’~ 1 1 Cut in pieces, steam or bake until tender, pack. ■■ Pack cold, odd salt, no water. PROCESSING Hot Wottf Both Pressure Cooker Minutes Minutes Pounds 180 40 10 180 40 10 180 55 10 120 40 10 120 40 10 120 35 10 150 35 10 210 80 10 210 80 10 180 60 10 90 35 10 180 60 10 180 ■60 10 30 Vegetable Preparation and Processing Guide Stock Those Shelves Well-justified pride is yours if you can gaze at the summer’s crop of vegetables, nicely put up on your canning shelf for, comes the winter, you have but to open one of those brightly colored jars with toma toes, peas, beans, beets or carrots or any of the oth er vegetable fa vorites and part of that well bal- £ -"'" anced meal is planned and on its way to the table. Time was when canning was an unscientific and highly questionable process, but all this is past now, and you can now put up any of the vegetable and victory garden prod uce, and be certain that it will be attractive to look at, good to eat, and will not be spoiled if you take the simple precautions that make for successful canning. Safest method for canning vege tables is by the pressure cooker. Your concern here is to be sure to process the exact length of time the vegetable requires, as indicated by the table at the top. If not prop erly processed, the food will spoiL Selecting Vegetables. Young, tender vegetables, freshly gathered, give you tha best finished product. Canning cannot remedy tough, over-mature produce, so do not expect it to. Nor, should you expect to can what you cannot dis pose of at the table while fresh. Commercial canners use vegetables grown to order, not leftovers, so it behooves you, homemakers, to take a tip from them. Cleanliness is important. You’ll enjoy letting cool water trickle, trickle, trickle over the vegetables ’to free them entirely of every trace of soil. Any soil left on the vegeta ble can carry bacteria, and thus be a major factor in spoiling an other wise good product. Process the jars of vegetables as soon as they are packed, never al lowing them to stand around until you get to the serious business of canning. Spoilage Factors. _ Mold, yeast and bacteria cause food spoilage. They lurk in air, soil and water and must be de stroyed by proper processing if the food is to keep in perfect condition. Then to assure food keeping well be sure the jar cover is fastened as tightly as pos sible. This you can do by any number of available devices. It is also important when packing the jars, after vegetables have been precooked and you are spooning them into the jars, to wipe off any excess before fastening on the cov er. Any small particles which lodge between cover and jar will cause spoilage. Cooling the Jars. Proper cooling is important to the good keeping of canned food. Do not Lynn Says: How many jars will it take? That’s the question many home canners are asking when it comes to figuring the number of jars she should have. Here are hints on some of the common canned goods: Tomatoes: 3 pounds yield a quart jar. • String Beans: 1 bushel yields 17 to 20 quart jars. Greens: 1 bushel spinach yields 13 pints; 1 bushel dandelions yields 15 pints. Corn: 100 ears of golden Ban tam makes about 14 pints. Beets: 12 pounds yields 6 pints in the stalk, 2 pint jars, if cut in pieces. Peas: 1 bushel pods yields 14 pints. THIS WEEK’S MENU Raspberry, Cherry Fruit Cup Lamb Steaks Creamed New Potatoes Buttered Greens Onion-Orange Salad Raisin Bread Custard Pie Beverage set them in a draft, but rather away from one, with jars far enough apart to allow a free circulation of air around them. Stacking the jars or covering them with a cloth does not allow for free circulation of the air. Jars should not be packed in boxes or in the canning cupboard until they are properly cool. When the jars are cool, test to see if they are sealed properly, by taking a spoon and tapping the lid gently. If they give off a clear, ringing sound, they are properly sealed. If the sound is low and dull, there’s a leak somewhere, and you would do best to re-can the food, and prevent spoilage. Sterilizing Jars, Caps, Lids. To dip the jars, lids and caps in hot or warm water is not proper sterilization. Before placing in ster ilizer, wash all caps and jars and lids in soapy suds, then rinse thor oughly. Place in a pan on a rack of on a cloth laid on the bottom of the pan and pour warm water over them. Bring to a boil and boil for 15 minutes. The equipment may stay in the hot water longer, until you are ready to use it. Speed Is Necessary. The time from which the vegeta bles or fruit are picked and canned should be pared down to exceed not more than two hours. Changes take place in the composition of the food which makes it less desirable for canning, each hou- it is allowed to stand without being canned. Packing the Food. Sandwiching the food down in the jars too tightly prevents the heat from getting around it and will re sult in improper processing. Espe cially important is a fairly loose packing with vegetables like com, peas, greens and lima beans. If liquid boils away or evaporates during processing, do not replace this other liquid before sealing the jar. Even though all the vegeta bles or fruits are not covered with juice, they will keep perfectly well, provided the contents are cooked properly anti sealed well. Since tomatoes are technically a fruit and are acid, they are canned differently from vegetables. Tomatoes. Scald tomatoes in boiling water 1 minute. Soak in cold water 1 min ute. Peel, core and pack into steri lized jars. Add 1 teaspoonful of salt to each jar and cover with boiling water or tomato juice to within V4 inch of the top. Put on cap, screw tightly and place in pressure cooker for 10 minutes at 5 pounds, in a hot water bath for 35 minutes or in the oven for 75 minutes. Vegetable Soup Mixture. 1 large onion (cut fine) 1 quart tomatoes (cut fine) 2 cups okra (cut fine) 2 cups corn (cut fine) Combine the ingredients, stirring carefully to prevent scorching, for about 12 minutes. Pack loosely into clean jars and add 2 teaspoons salt to each jar. Put on cap fastening it tightly, and process in pressure cooker 40 minutes at 10 pounds. If the directions for the vegetables you wish to can are not given in today’s col umn, or if you have any vegetable canning problems, write to Miss Lynn Chambers, explaining your problem to her. Address your letters to her at W estern Newspaper Union, 210 South Desplaines Street, Chi cago, Illinois. Please enclose a stamped, self-addressed envelope for your reply. Released by Western Newspaper Union. NEW IDEAS attbme.- By RUTH WYETH SPEARS U PHOLSTERY repair work is rather costly hand labor. How ever, if you can clear a corner where you may work on it a little at a time, it is easy to do. Use boxes or an old table to rest the piece on at a comfortable working height. Remove the outside cov ering first, keeping it whole to use as a pattern; then remove pad PAD ONE END OF STRETCHER DRIVE ^ NAILS IN THEN FILE OFF HEADS * STRETCH AND TACK WEBBING- TRIM END LEAVING r* TURN UNDER RAW END AND TACK AGAIN > OVER AND OJNDER CROSS- / HZ WISE PIECES ding, springs and webbing, writ ing down everything you want to remember about how they were placed; also the amount of web bing used. When the last tack is out, re-web the bottom of the seat, as shown, with strong new web bing and a homemade stretcher. Use No. 4 tacks or regular web bing tacks, and a tack hammer. • • • NOTE: You will find some upholsterers* tricks clearly sketched in Book 7, and the new Book 8, of the series prepared by Mrs. Spears for readers, shows you how to make a simple chair frame. To get a copy send your order to: MRS. RUTH WYETH SPEARS Drawer 10 Bedford Hills New York Enclose 10 cents for each book ordered. Name Address FAMOUSALL-BRAN MUFFINS. EASY TO MAKE. DELICIOUS! They really sue the most delicious muf fins that ever melted a pat of butter! Made with crisp, toasted shreds of KELLOGG'S ALL-BRAN, they have a texture and flavor that have made them famous all over America. KELLOGG’S ALL-BRAN MUFFINS 3 tablespoons shortening % cup sugar legg 1 cup All-Bran % cup milk 1 cup flour Vi teaspoon salt 2 Vi teaspoons baking powder Cream shortening and sugar; add egg and beat well. Stir In All-Bran and milk; let soak until most of moisture Is taken up. Sift flour with salt and baking powder; add to first mixture and stir only until flour disappears. Fill greased muffin pans two-thirds full and bake In moderately hot oven (400°F.) about 30 minutes. Yield: S large muf fins, 3 Inches In diameter, or 12 small muffins, 2 Vi Inches In diameter. Soothe and relieve heat rash on you or baby, with cool ing Mexican Heat Powder. Absorbe perspiration, often forerunner of heat rashes. Adversity Not the End Adversity is not the worst thing in life. Adversity is the turn in the road. It is not the end of the trail unless—unless you give up.— Van Amburgh. CALLOUSES To relieve painful callouses, burn ing or tenderness on bottom of feet and remove callouses—get these thin, soothing, cushioning pads. D- r Scholls Zf no pads For Others The most delicate, the most sensible of all pleasures consists in promoting the pleasures of others.—La Bruyere. aches and pans i! RHEUMATISM NEURITIS-LUMBAGO MCNEILS MA£IC REMEDY BRINGS BLESSED RELIEF Urg. Bottl.il nM)»120-Snua Six. tl III CKII me ITIlf! ir IT MU 11 tictiU ^jrici McNEIL DRUG CO, Inc. S30 Broad Street—iocksonvillo, Florida SI "All the Traffic Would Bear" e There was a time in America when there were no set prices. Each merchant charged what he thought “the traffic would bear.” Advertising came to the rescue of the consumer. It led the way to the estab lished prices you pay when you buy anything today.