Historical Newspapers of South Carolina

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

THE NEWBERRY SUN. NEWBERRY. S. Carl Hubbell WHAT was the best ball game ever pitched, when you con sider the combined quality of pitch ing on both sides? This query came up recently when we were wishing good luck to such war-zone travelers as Carl Hubbell, Mel Ott, Ducky Medwick, Dixie Walker, Paul Wa- ner and Paul Derringer. None of them went back far enough to offer any complete check on the intricate sit uation. The only candidate for the honor present was Carl Hubbell, one of the great pitch ers of all time who innocently became involved in the argument. As I figure it. there were three such games that be long in one compact and select group. The first took place in IMS when Addle Joss of Cleveland beat Eld Walsh of the Chi cago White Sox 1 to 0. In this game lean and lanky Joss, a great pitcher badly overlooked, pitched one of the few perfect games in basebaU. Not a White Sox reached first base. Against this flawless exhibition Ed Walsh struck out 15 Cleveland hit ters and allowed only two hits. And in those now forgotten days Cleve land had a mighty slugging team headed by Nap Lajoie. No-Hit Game This was a pitching thriller that none who saw it will ever forget. I was talking about this game re cently with Charley Hughes of the Detroit Athletic club who also covered the big-arm contest. “That game is my pick,” Char ley said. “Except for one wild throw, neither team would have scored against Joss and Walsh be fore nightfall. There is no greater thrill than to see a perfect game pitched—no one to reach first—espe cially when the other pitcher is al lowing only two hits and fanning 15 men.” The next all-star double pitch ing entry we recall was the meet ing between Fred Toney of Cincin nati and big Vaughn of the Cubs on May 2, 1917. In that game these two pitchers turned in a double ex hibition that has never been equalled. At the end of nine in nings neither had allowed a hit. — A double no-hit game in one after noon was something for the rec ord. No-hit nine inning games are rare enough and when you get two pitchers offering the same fare on a single occasion, you get close to the limit. “What about the game,” Mel asked, “that Carl Hubbell pitched against the hard-hitting Cardinals July 2, 1933?" Hurling 18 Innings Hubbell promptly blushed. “I’ll tell you about it,” Ott said. “Carl beat the Cardinals one to nothing after 18 innings. Tex Carle- ton worked the first 15 innings for the Cardinals and Jess Haines the last 3. They also pitched great ball. You have to, allowing only one run in 18 innings. “But that isn’t sU of it. If you pitched perfect ball through 18 in nings, only 54 men would come to bat. Well, as I recall it, only 57 men came to bat against Carl that day. Maybe only 56. Now it’s great to pitch 9 fine innings. But think what it means to pitch 18 great innings.” “How about it, Carl?" I asked. Carl changed the subject slight ly. “The best game I ever pitched was against the Dodgers,” he said. “That was Memorial day, 1940. They got one hit, but that day I had most of my stuff working.” ! “Better than your 18 inning game and your no-hitter?” I asked “I think so,” he said. “But that 18 inning thing was a long after noon.” “Here’s a funny angle,” Mel Ott said again. “Later on we beat Diz zy Dean and the Cardinals one to nothing in the second game that same day—27 runless innings for the Cardinals.” Anyway, we have offered you three of the greatest pitching con tests of all time, slipping on back a mere matter of 36 years. There they stand on their own records— The Joss-Walsh gem of 1968. The Toney-Vaughn jewel of 1917. The Bubbell-Carleton-Haines mas terpiece of 1933, 18 innings It would be interesting to get a vote from those who follow baseball as to which was the top master* piece of the three. * * • All Around Fighters How many know that in addition to football ability this navy team has set a new record in the way of fighting or boxing talent? Here they are—Capt. Ben Chase, guard, was the regimental heavy weight champion in 1943 and the runner-up in 1944. Leo Bramlett, crack end, is heavyweight champion of the academy. Clyde Scott, from Arkansas, won the middleweight championship of the Plebe summer tournament. THE MODERN CATTLE RUSTLER (Western cattlemen say that rustlers now work by antomobiles. —News item.) I’m losing lots of cattle To cattle thieves quite new; I hear their motors running And see the car trails, too; I’m having heaps of trouble With rustlers low and mean Who need no horse or saddle But come by gasoline! My herds are growing thinner Because of thieves who ain’t The kind you find in novels Or those the artists paint; I hear no sounds of hoofbeats No sheriff gives me hints; I only know they’ve been there When I find tire prints. I hear of no cow-pony Who bears a stranger neat. But just the same my cattle Quite often disappear; There is no crooked branding No dust clouds from afar; This rustler is a fellow Who comes by motor car. He is a sneaky hombr* He carries no lasso; A road map in his pocket And gas enough will do; He takes his chosen cattle And chucks ’em in his truck; His getaway is easy— If he has any luck. The automobile rustler— A sorry type is he; He smells too gasoliny To have appeal for me; He’s just a no-good driver— A dirty, low-down cuss Who has no cowboy graces— And only rides by bus. Oh, shades of Owen Wister And shades of old Bret Harte! What has the Old West come to? Must all its forms depart? When this cow thief is captured Is hanging pretty fleet? Or should he get a ticket For speeding with fresh meat? * • • It is predicted that after the war the walkie talkie phone will be used in civilian life, making it possible for people in areas too isolated for telephone lines to talk merely by using a receiver attached to their belts. The possibility of getting away from it all becomes more and more remote. • • • High Brow When ladies raise eyebrows at actions of mine My attitnde’s always, “Who cares?” I can’t be impressed by this “so perfect” sign When noting said eyebrows ain’t theirs. Pier. • « • “Position Wanted: Young woman wants job as housemaid; would like to bring police dog.” —News paper ad. ir ir ir ;*x*x«<*>j«*x* m HOUSEHOLD WfMOSlStfJm rSyyssssssyyys.Wss.-ysssss.. ^•^^i^-iu'y^&jiesjjyyyyyyyyyyyyysyyi i Somaliland and Egypt are among the few nations in a position to won der whatever became of the war. • • • The Nazi chiefs have prohibited Germans from committing suicide. Tney regard it as an infringement on Hitler’s immediate plans for the future. • • • Tokyo Please Copy Fighting Bill Halsey, the bane of the Japs, He pummels, he wrestles, he socks and he slaps; At large since Pearl Harbor, he gives ’em their fill. Does Fighting Bill Halsey, old “Hell Roaring 8111!“ • • • Cleveland is trying out the radio for dispatching taxicabs. Bnt we still think there will never be any sore way to keep a taxicab driv er on the beam. Spiced Fruit and Green Beans Pretty Meat Loaf (See Recipes Below) Lean Meats With the maid situation what it is today, come and bring anything up to and including a couple of ele phants. • • • The theme song which General MacArthnr’s forces should be broad casting to the Japs is: “I'll Be Seeing You in the Old Familiar Places.” • • • CAN YOU REMEMBER— When waiters thanked you for a tip un der a dollar? When the cashier smiled as you paid a check? When the Martini cocktail you ordered when you sat down came before the des sert? And when the busboy didn’t drop a tray of china every three minutes? • • • • Dear Hi—Remember “ad” plugs 1 of yesteryear? Whatever became of the products? Moxie. The Ham What Am. Hamlin’s Wizard Oil. Red Raven Splits. Kickapoo Indian Sagwa. Moet and Chandow. —H. D. Sawyer. • • • No Fool Von Ribbentrop says the Allies can never defeat Germany. But he is keeping a large plane ready for flight just in case. Most homemakers have already had their introduction to lean or util ity beef for which they have to use long, moist heat cookery. There is also such a grade of lamb and veal on the market. In fact, there is news which shows that a surplus of lamb and veal will soon come to T ..j , market. This is CWClTi lamb or veal HJlwfcJ which has not been fattened and which requires long, slow cooking to make it tender. Instead of roasting or broiling, use braising to turn it out juicy and tender. It’s as nutri tious, but lower in calories as the top grades of meat that have been fattened. Seasonings play an important role in making this meat palatable to the taste. A touch of garlic with lamb is good, but there are other spices you’ll want to keep on hand to make this meat good. They are bay leaves, pepper corns, capers, onions, parsley, Worchestershire sauce and mint. The recipe roundup begins with lamb loaf. Serve it plain with some of that home canned spiced fruit, or cover it with fluffy mashed po tatoes to dress it up: Savory Lamb Loaf. (Serves 6) 1!4 pounds ground shoulder or neck of lamb 2 teaspoons salt Vi elove garlic minced or V4 cup chopped onion 1 cup milk Vi cup fine bread crumbs 1 *68 3 cups seasoned mashed pota toes, if desired. Combine all ingredients Lynn Chambers’ Point-Saving Menu •Lamb Loaf with Mashed Potato Frosting Glazed Carrots Pear Salad Whole Wheat Biscuits Orange Marmalade Custard Pie Beverage •Recipe Given boiling," Drain. except mashed potatoes. Pack into a loaf pan and bake in a 325-degree oven for 1 hour and 20 minutes. When baked turn out on a cookie sheet and frost with hot mashed potatoes. Loaf may also be left in pan and potatoes placed on top, then browned quickly in oven. Porcupine Balls. (Serves 6) 2 pounds ground shoulder of lamb Vi clove garlic, chopped fine tablespoons butter or drippings Vi cup raw rice teaspoon salt 2 cups boiling water 3 tablespoons flour IVi cups milk teaspoon salt Vi teaspoon pepper Brown garlic in butter. Mix lamb, rice and salt and shape into 12 balls. Brown in same fat. Pour water over balls. Cover and simmer for 1 hour. Remove balls. Add flour, salt and pepper to fat in pan. Mix thorough ly. Add milk and cook until it thickens. Place balls in sauce and serve. Noodles are a good starchy food to serve with veal and celery and parsley bring out its delicate flavor: Lynn Says: Treats for Today: Serve cot tage cheese with peaches or pine apple and sprinkle the top of the cheese with grated orange rind. For male guests, serve frank furters on toast with hot chili poured over all Place baked ham in between hot buttered biscuits and serve with a sauce of creamed chicken and mushrooms. Acorn squash makes a supper dish when served with pork sau sage links. Add a teaspoon of onion juice to the gravy for added flavor. Quick sandwich: Mix liver sau sage with catchup and spread on bread. Toast under broiler. Veal Stew With Celery and Noodles (Serves 4) 1V4 pounds cubed shoulder, breast or shank of veal, cut in cubes 2 ounces of salt pork 2 tablespoons flour 2 teaspoons salt 2 cups water 1 cup celery, cut 1V4 cups uncooked noodles parsley Cut salt pork in tiny pieces and fry in kettle until browned. Lightly flour veal and brown slowly in salt pork fat. Add salt and water. Cover and sim mer slowly for two hours. Add celery and cook until tender. Cook- ^ noodles 10-15 minutes in salted water until tender. Serve by placing noodles in center of platter and surrounding with stew. Grilled Lamb Fatties. (Serves 6) 2 pounds shoulder flank or breast of lamb Vi cup dry bread crumbs Vi cup milk 6 strips of bacon 6 pear halves Vi cup mayonnaise Season lamb with 1V& teaspoons salt and Vi teaspoon pepper. Add milk and bread crumbs and shape lightly into six patties. Wrap each with strip of bacon skewered in place with a toothpick. Place on broiler rack and broil six minutes, then turn. Add pears to rack with a teaspoon of mayonnaise in each one. Finish broiling—6-8 minutes. A pork sausage link may be used in place of the bacon, and should be placed on top of the patty. Tomatoes are perfect foil for the rather delicate flavor of lamb. In this dish, they are served with plenty of potatoes to stretch out the meat and make a hearty dish for win ter: Lamb-Potato Hot Pot. (Serves 4) 4 lamb neck slices (about 1V4 lbs) 2 tablespoons melted fat 2Vi cups canned or stewed tomatoes 2 cups sliced onion 1 minced garlic clove 2 teaspoons salt 3 cups sliced, peeled potatoes 1 tablespoon flour 2 tablespoons water Brown lamb in deep skillet or heavy kettle. Add tomatoes, onion, garlic and salt. Simmer, covered for 1 hour. Add potatoes and sim mer for another 30 minutes. Ar range in slices on platter with pota toes over them. Blend flour and wa ter and stir into gravy. Bring to a boil. Pour around and over pota toes. Serving Suggestions. When making stew arrange meat in center of platter and vegetables around it. Sprinkle all with chopped parsley. It’s nice to serve fresh toast or English muffins with plain one-dish dinners. It adds a bit of glamour to the meal. Other hot breads that go well with wintry meals — popovers, toasted rusk, biscuits, cornbread, pecan rolls. Desserts for wintry meals: baked apples, custard, rice pudding with brown sugar and raisins, floating island, lemon souffle and custard pies. Gel the most from your meat! Get your meat roasting chart from Miss Lynn Cham bers by writing to her in care of Western Newspaper Union, 210 South Desplaines Street, Chicago 6, III. Please send a stamped, self-addressed envelope for your reply. Released bj Western Newspaper Union. IMPROVED UNIFORM INTERNATIONAL S UNDAY I chool Lesson By HAROLD L. LUNDQUIST. D. D. Of The Moody Bible Institute of Chicago. Released by Western Newspaper Union. Lesson for December 3 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. WORLD-WIDE CHRISTIAN FELLOWSHIP LESSON TEXT—John 17:18-23: I Corinthi ans 1:1-3; 12:4-7, 12. 13. GOLDEN TEXT—Neither pray 1 for these alone, but for them also which shall believe on me through their word; that they all may be one.—John 17:20, 21. Unity among the believers in Christ is much talked about and de sired by many in the church. They seek a single Christian communion in the world, or at least a gathering of all Protestant churches in one body. Such outward unity may be impossible to attain, and in fact might be quite undesirable if it did not express a unity of spirit and of .true faith. That fact, however, should not hinder us from seeking a world-wide fellowship of all believers of every race and creed in the unity of the Holy Spirit. The true church, the in visible body of Christ, is not di vided, even though its members are scattered in many denominations. We are reminded in our lesson that whatever else may be true about us, we (that is, all believers) are united in Christ. We are: I. In the World—bnt in Christ (John 17:18-23). Even as Christ was sent of the Father into the world to be the Light of the World, so we are here in the darkness of sin and sorrow to shine as Ughts for Him (Matt. 5:14-16). He did not pray that His discipl es (and that includes us, v. 20) should be taken out of the world (v. 15) but that they should be kept from sin in the world. So we are in the world. But let us never for a moment forget that though we are in the world we are also in Christ. He will give us—in fact He has given us—grace and glory so that we may represent Him in the world. There is to be a oneness about be lievers (v. 21), not alone because of their good (blessed as that may be!), but in order that the world may know and believe in Christ (w. 21, 23). The obvious corollary to that truth is that every evidence of division and friction between God’s children is an opportunity and an excuse for the world to deny the truth of the gospel. “Behold how these Christians love one another” was the baffled testimony of the pagan world in the early days of the Christian church. They could argue with their phi losophy, and question their the ology, but they had to admit that something had happened to these people which made them really love one another. n. In the Chnrcli—bat in Christ (I Cor. 1:1-3). The church, even in its outward form of local assemblies and de nominations, has a place of great importance in the world. One could certainly not find a more wonderful body of people nor more satisfying opportunity for service than that af forded by the church. The ones to whom Paul addressed this letter were members of “the church of God which is at Corinth,” but they were what is of infinitely greater importance, “saints”—those who had been sanctified, or set apart from this wicked world, in Christ Jesus. This glorious distinction was not theirs alone, but belonged to "all that call upon the name of the Lord Jesus in every place” (v. 2). Here again we have that fellowship and unity in the love of Christ which transcends all other relationships and which ignores the boundaries of race, color, social position — yes, even of church membership. No matter who or where another believer may be, Jesus Christ is “their Lord and ours” (v. 2). One could shout, “Hallelujah—Praise the Lord!” for such a delightful com munion of all those who love Him. III. In Service—'bat in Christ (I Cor. 12:4-7, 12, 13). God has work to be done in the world. To accomplish that work. He gives diverse gifts to men. How wonderfully He endows and calls men and blesses them in His serv ice! We can think of nothing more satisfying than, to serve Him. But even here we must keep in mind that the important thing is that we are not individual stars to shine in our solitary glory. No indeed, we are only a part of a great plan and purpose being carved out by “the same Lord” (v. 5). We are called, commissioned and sent by the one Holy Spirit (v. 7). We are “one body” (v. 12), baptized by the Holy Spirit into that blessed rela tionship, and it is that body of Christ which is at work in the world to do His will. Nor does that in any way mini mize the glory or the value of what we are called to do. On the contrary, it anhances our calling and en courages us to greater endeavor. We are not alone. We are in the Lord’s service, yes; but first of all we are in Christ, and that means that we move! forward with a great world-wide fellowship of those who have like precious faith. Winter Is the Time to Take Farm Inventory Repairs, Ordering of Supplies Are Winter Jobs Farmers may not be certain, yet, as to how much of one or another of their crops they will plant. They may still be calculating the prob able effect of a drop in the numbers of their cattle or hogs or chickens. They know what they will be doing on those long winter days and nights before the ground can be prepared tor seeding. Winter on a farm is the time for making repairs—loose boards in the farm floor, that ladder rung chat’s always uncertain, extra hand rails where needed, fence jobs, chicken houses, pig pens, smoke house, milking equipment, and the many little things that always need to be done in the home. Machinery needs attention, too, while it rests before the big spring push. Oiling, painting, replacement of worn-out parts, and a general go ing over to be sure everything is »-eady mean more to the farmer’s ultimate production job than he may realize, WFA points out. Doing this work in the slack season makes breakdowns far less likely at a time when they would seriously hinder Winter U the time to paint and Ox np old building!. the business of getting land plowed and crops planted. By getting these things done when he has the time along with many others that are a necessary part of keeping a farm in good working or der, the farmer will find his produc tion job running more smoothly and steadily throughout the year, even with another labor shortage prom ised for next year. Agriculture In the News By W. J. DRTDEN Drying Mushrooms Dried mushrooms offer a chance for the farm child or farm wife to supplement the “egg money.” Types of mush rooms cultivated in the United States have not proven satisfac tory for dehydra tion, and for this reason dried mushrooms sold in the United States have been imported. The wild varieties have proven satisfactory for drying. They can be successfully dried by being placed on wire trays, one layer deep, and having a rapid current of warm dry air passed over them. The same equipment used for oth er dehydration will prove satisfac tory. Many, who live near wild mush room patches, might be able to gather far more than needed for im mediate consumption. When thor oughly dried they will keep in good condition for several years. They can be sold dry to stores or restau rants or kept for winter home use. Tuberculosis Culls Many older hens are carriers ol tuberculosis, and if they are housed in winter with the pullets they can spread the disease to the younger stock, Dr. P. C. Neuzil of the Amer ican Veterinary Medical association points out in recommending that old hens be culled out of the flock. In some areas 50 per cent of the poultry flocks are affected by this disease and tests show that older birds are the principal carriers. Pig Weaning Rules Pigs should be weaned at aboui eight weeks of age to allow for re breeding of sow. The sow’s feed should be reduced a few days before weaning time to prevent udder trou ble. As the milk flow will continue, the practice of weaning a few pigs at a time is not advisable as the udders not used will become caked and hard. When the udder becomes hard and caked, the pigs may be returned for a few minutes each day until the trouble is corrected. Whjhe Colds: iL At bedtime rub throat, chest and bade with Vicks VapoRub to ease coughing, loosen up the phlegm, help relieve con gestion in upper bronchial tubes. Invite testful sleep. Relief comes as VapoRub PENETRATES to upper bronchial tubes with its special medicinal vapors, STIMULATES chest and back sur faces like a warming poultice. Often by morning most of the mis ery of the cold is gone! Remember— ONLY VAPORUB Gives Ym this spe cial double action. It’s time-tested, home-proved... the best-known borne remedy for reliev ing miseries ol children’s colds. ing miseries of I K . W VAPORUB SNAPPY FACTS ABOUT RUBBER Add ordinary cow's milk to 9m possible sources for rubber. Chem ists, i* recently was announced,have developed a product from mlk which has the characteristics of natural rubber. When the rubber tapper goes Into the South American forests to work, he requires about 100 Itssss of equipment and soma 40 differ ent Items of food. And they say life In the rubber |ungle Is simpM Test fleets of motor vehldos are driven 150,000 vehicle miles a day to develop "hogs" in synthetic tiro constracHam. That mileage Is about six times around the earth. I* mz ci peace f,r st in rubber ^iJ vUrA ^ BUY ONITEO STATES BONDS AND STAMPS U||F MARRIED 10 TEAK? Happy, peppy and 'as full of vim and vigor as the day you were married? Or, has making a home, railing a family and hard work made you feel like an old msi or old woman? If you're always tired out, feel loggy and run-down your system may be functioning under a vita min-mineral deficiency. Try the Vlta- Berles 10 day treatment—A special combination of essential minerals and 2,000 unit! of Vitamin B-l. No reason why married folks shouldn’t be as pep py and romantic as the day they were married. Vita-Berles only $1.00 at your drug (tore. VITA-BERLES SALES COMPANY 12630 Superior Ave. • Cleveland, OMa 'em humAfaids MOLLY PITCHER TOOK A MAN'S PART IN THE AMERICAN REVOLUTION BY REPLACING HER WOUNDED HUSBAND BEHIND A CANNON. The famous nu-mb GIRL PERSONIFIES A PURE, SWEET, WHOLESOME SPREAD IN THE MINDS OF MILLIONS. NIHMID S THE MARGARINE WITH THE MILD, SMOOTH CHURN ED-FRESH 'Vi U'- FLAVOR. At your table, use NU-MAID, the only margarine certified by its maker to be the ‘‘Table-Grade” margarine. Use D gen erously for seasoning and frying, tool As fine a spread a - money can bu