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. C. Starts INSTANTLY to relieve MUSCULAR ACHES-PAINS Soreness and Stiffness For blessed prompt relief — rub oa powerfully soothing Musterole. It actually helps break up painful local congestion. So much easier to apply than a mustard plaster. “No fun. No mtut with Musterole!" Just rub it on. Musterole WhenYourlnnards" arc Crying the Blues WHEN CONSTIPATION makes yon feel punk as the dickens, brings on stomach upset, sour taste, gassy discomfort, take Dr. Caldwell’s famous medicine to quickly pull the trigger on lazy "in* sards’’, and help you feel bright and chipper again. DR. CALDWELL’S is the wonderful sen na laxative contained in good old Syrup Pepsin to make it so easy to take. MANY DOCTORS use pepsin prepara tions in prescriptions to make the medi cine more palatable and agreeable to take. So be sure your laxative is con tained in Syrup Pepsin. INSIST ON DR. CALDWELL’S—the fa vorite of millions for SO years, and feel that wholesome relief bom constipa tion. Even finicky children love it. CAUTION: Use only as directed. DR. CALDWELL’S SENNA LAXATIVE CONTAIMCD IN SYRUP PEPSIH SNAPPY FACTS ABOUT RUBBER The Ant use of motor trucks — and that means rubber tires — by the U. S. Army In active campaigns occurred during the Punitive Expe dition Into Mexico In 1916. About 800 motor vehicles were In use on tha Mexican border. B. F. Goodrich's latest analysis of tha rubber situatioa shows that after the war annual petaatial rubber pro duction of the world should bo 2,800,000 long tons. This is more than twico the amount of rubber used by tha ontiro world in 1941, tbu record yaar, whan consump tion totaled 1,300,000 long tons. Ik mi cz peace BFGoodrich | P, R5T IN RUBBER AT first HON OF A -O'* 0 i u»«666 Cold PnparatloaM at dinettd HOUSEWIVES: ★ ★ ★ Your Waste Kitchen Fata Are Needed for Exploaioet TURN ’EM IN! ★ ★ ★ HELP BUILD RESISTANCE TO COLDS) ■ Take good-tasting tonic many doctors recommend Catch cold easfly ? Listless ? Tire quickly ? Help tone up your system 1 Take Scott’s Emulsion—contains natural K h H Vitamins your diet may be lacking. It’s - S, great! Buy today. AD druggists. & 7^ SCOTT'S If. emulsion Great Year-Round Tonic Can Be Built to Suit Lenten Ideas Flock of Any Size TP HE ideal poultry house will pro- vide plenty of ventilation, with out drafts, direct sunlight, and be free from excess moisture and ex treme temperatures. The ideal house will also allow for expansion, unless small units aPe desirable. A 20 x 20 foot house will prove sufficient for from 100 to 150 hens. The features of an ideal house can be secured from a poultry house made from concrete blocks, which also has other advantages, being rat-proof and long-lasting. Regardless of the shape of the roof, a tsraw loft will add year- around comfort to poultry in the house. The laying house should include proper roosts built over concrete or matched dropping boards; nests protected against the light, easy to clean; covered dry-mash hoppers, easy to fill and cleans curtains for open fronts, or movable windows; running water, with sanitary drink ing fountains. In most localities, a poultry house, unless also used as a brooder house, may have one-fourth of its area in front, open, but protected by curtain rolls. A south or southeastern slope pro vides the best location for a poultry house. In building a long house, solid partitions should be erected every 20 to 30 feet, to prevent drafts. Agriculture In the News W. J. DRYDEN New Potato Facts. A scab and blight resistant potato, early producing, good cooking qual ity and meeting market require ments — is the promise of new varieties being developed for the 32 potato breed ing states. A starch is now being produced from domestic po tatoes, equal in quality to the Holland and Germany imported starch. Plastics are being manufactured from potato pulp, by-product of starch manufacturing. German chemists ha’ - * produced a rice-like food, mainly made of pota toes and whey. Larger potatoes, of higher vitamin content, can be produced by seed potatoes being treated in gas-tight chambers. Potatoes are being used to manu facture paper and alcohol in addi tion to furnishing feed. Swine Pox Shows Rapid Increase A substantial increase in swine pox zias been reported. Swine raisers should recognize the fact that there are two types of pox virus, says a report of the American Veterinary Medical association. One type, swine pox virus, does not cause many death losses but does undermine the hog’s health. The other type, cow pox virus, causes a severe disturbance and a number of deaths. The important step in all cases is to eliminate lice from the ani mals and the premises, because lice are the actual carriers of this dis ease. Where there are no Lee, there is no swine pox. If lice is present the hogs should be treated with an oil and sulphur solution and quar ters thoroughly cleaned and disin fected regularly. TE1E7ACT SUGHT DECLINE IN WOOL PRODUCTION. YEARIT USA. AVBAO* 1938-1942 represents 50 million Given to Families To Provide Protein Rice Loaf Is a pretty loaf to serve for Lent. It uses a combination of good seasonings and spicy cheese to make for plenty of appetite ap peal. If you’re observing Lent, you’ll have to concentrate on eggs, cheese and fish. These are all good, sub stantial protein foods with fine /f \ (f VjBYA flavors that can K t be brought out through proper cooking. If menu-making gets to be a bit rough, dig out all the recipes you have on these three classes of food, and make up a week’s menus at a time, giving them your best thought and care so foods don’t grow monotonous. As long as you are somewhat lim ited in the choice of a main entree, then use variety in your vegetables, salads and desserts. Then, your menus will be as interesting as ever. First, we start off with a roundup of egg dishes that will be super- delicious treats for the family. Re member, eggs are cooked with gen tle heat or they will become tough and leathery. That goes for eggs no matter how they’re prepared— scrambled, fried, poached or even hard-boiled! There is nothing monotonous about eggs when . they’re seasoned with pimiento, parsley and lemon. Try this: 'Deluxe Creamed Eggs. (Serves 4 to 6) '/• cup chopped onion 2 tablespoons flour 1V4 cups milk Salt and pepper 1 teaspoon minded parsley 2 tablespoons lemon juice H cup grated American cheese 6 hard-cooked eggs 4 toast slices Cook onion in small amount of fat until soft and yellow. Add flour and blend. Add milk and cook slowly, stirring constant ly until thick and smooth. Add salt, pepper, parsley, pimiento and lem on juice. Heat. Add cheese and stir, until melted. Arrange egg Slices’ on hot buttered toast. Pour over cheese sauce. Sprinkle with paprika and serve. Rice, eggs and cheese, when com bined together in proper proportion make a mouth-watering dish that’s hearty enough to satisfy even the men folk: Rice ’n’ Eggs. (Serves 4) *4 cup uncooked rice 4 hard-cooked eggs cup grated American cheese 2 tablespoons minced pepper 1 teaspoon minced onion . 2 tablespoons catsup Salt and pepper % cup milk % cup grated American cheese Wash rice thoroughly. Cook in boiling, salted water until tender about 20 minutes. Drain and rinse. Place in shallow baking dish. Halve eggs lengthwise. Remove yolks; mash; add Vs cup cheese, green Lynn Says: Cook Vegetables Correctly: Po tatoes are richest in vitamins and minerals right underneath their skins. If you must peel them, pare paper thin. Don’t soak in water. Or, when baking, bake slowly to make them mealy. Turnips should not be showered with water. Cook in salted water until tender and serve as is or mashed and seasoned. Cook cabbage in one inch of water for 8 to 10 minutes if you want it at its best. It will be ten der-crisp and delicate in flavor. Carrots need little water for cooking, just one inch. To save vitamins and minerals near the skin, pare thin, or better still, scrape no more than skin deep. Before cooking parsnips, re move the tough, woody core. Quarter or slice and cook in one inch of boiling, salted water. Lynn Chambers’ Point-Saving Menu 'Deluxe Creamed Eggs Broccoli Hashed Brown Potatoes Jellied Grapefruit Salad White Bread Jam Baked Fresh Pears •Recipe given. pepper, onion, catsup, salt and pep per; mix thoroughly. Refill whites and arrange on rice. Heat milk and add the V* cup cheese. Remove from heat, stir in the cheese until melts. Pour over rice and bake in a slow (325-degree) oven for 20 minutes. Olive Rice Loaf. (Serves 6 to 8) 1 teaspoon chopped onion 3 tablespoons butter or substitute 4 tablespoons flour Vi teaspoon dry mustard 1 teaspoon salt 1 cup hot milk Vi pound processed Cheddar eheese, shredded Vi teaspoon Worcestershire sauee 3 eggs 4 cups cooked rice Vi cup sliced stuffed olives Parsley 1 can condensed tomato soup Cook the onion in the butter or sub stitute until tender. Place over hot water. Blend in the flour, mustard and salt. Add the hot milk and cook, stirring occasion ally, until thick. Add the cheese and Worcester shire sauce, and stir until the cheese is melted. Slowly pour this cheese sauce over the beaten eggs, stirring constantly. Add the rice and sliced olives. Place in a buttered loaf pan which has been lined with waxed paper. Bake in a moderate (325- degree) oven 1 hour and 10 min utes, or until firm. Unmold, garnish with parsley and serve with tomato sauce made by reheating the con tents of the cream of tomato soup can. Salad is a good choice when you want to make use of cottage cheese for your main dish. Serve it with fresh, seasonable vegetables and tangy, French dressing. Oysters are delightful for adding variety to the diet. In this recipe they are baked and seasoned with spicy foods to give them the name of Mexican. Baked Oysters, Mexican Style. (Serves 5 or 6) 1 quart oysters Vi cup catsup 1 teaspoon Worcestershire sauce Vi teaspoon salt Dash of pepper Vi cup grated American cheese 1 tablespoon butter or substitute To the castup, add the Worcester shire sauce, salt and pepper. Place the oysters in a buttered casserole or baking dish, cover with the cat sup mixture, sprinkle with cheese and dot over with butter. Bake in a moderate (350-degree) oven un til cheese is melted and oysters are curled. Serve with slices of sweet pickle. Cheese and Tomato Rarebit. (Serves 4 or 5) 2 cups canned or stewed tomatoes 1 cup grated cheese Vi small grated onion 1 green pepper, chopped 2 tablespoons shortening 2 eggs 1 teaspoon salt Mix tomatoes, cheese, onion juice and chopped pepper. Melt the short ening in a double boiler, add the mixture and when heated, add the well-beaten eggs. Cook until eggs are of creamy consistency, stirring and scraping from bottom of pan. Serve on toast. Fish Stuffing. 2 cups dry bread erumbs V4 cup melted bacon drippings or other fat Vi teaspoon salt 1 teaspoon chopped parsley Pepper to taste Few drops of onion Juice Vi cup chopped ctiery Mix ingredients in order given. This makes a dry, crumbly stuffing. Cel the most from your meat! Get your meal roasting chart from Miss Lynn Cham bers by writing to her in care of If'estern News {taper Union, 210 South Desplaines Street, Chicago 6, III. Please send a stamped, self^iddressed envelope for your reply. Heleased by Western Newspaper Union. IMPROVED UNIFORM INTERNATIONAL S UNDAY I chool Lesson BY HAROLD L. LUNDQUIST. D. D. Of Tha Moody Bible InsUtute of Chicago. Released by Western Newspaper Union. Lesson for February 18 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. TREASURES OF THE KINGDOM LESSON TEXT—Matthew 13:44-48: 14:13- Sl. GOLDEN TEXT—Every good gift and every perfect gift is from above, and com- eth down from the Father of lights, with whom is no variableness, neither shadow of .turning.—James 1:17. Hidden treasure!—there is some thing about it that catches our imag inations and stirs our expectancy of discovering great riches. Men are constantly going on expeditions to seek out lost treasure. Others are engaged in study and research to bring out new treasures in nature or in toe realm of learning or art. Why not stir up a little excite ment about the unbelievably rich treasures which are hid in Christ and in the life of faith in Him? It is not hidden, except to the eye of unbelief, but it is greatly neglected and all but forgotten by many. The Scripture portions assigned for our lesson are not as well adapted to it as one could wish, but we may make good use of them. We learn here: I. The Cost of Redemption (13:44- 46). Undoubtedly the lesson committee had in mind the usual interpretation of these parables, which presents the sinner as the one seeking the treasure and giving up all that he may have Christ. While it is true that our redemp tion is worth more than anything else in all the world and that the Christian would gladly set aside (or would he?) everything for Christ’s sake, yet that does not fulfill the thought of this parable. After all, what has a sinner (whose own right eousness is described in Scripture as “filthy rags”) to sell in order to obtain redemption? And is it for sale? (See Eph. 2:8). Obviously, we here have the Sa viour with His all-seeing eye and loving heart noting in fallen human ity the pearl of great price, His own Church. He then gives up all the glory He had with the Father, comes to the earth, and even be comes sin for us that He may bring us to God. Salvation in Christ is no little thing, not something which was pur chased with gold or silver, but with the precious blood of Christ. We ought to value it highly, and be cause we are bought with such a price we ought always to glorify God (I Cor. 6:28). II. The Heart of Compass! 1 (14: 13-16). The One who was willing to die that men might have eternal life was not unmindful of their need of His mercy and grace for their daily problems. Jesus not only died that we might have redemption from sin, but He lived (yes, and lives now!) with tender-hearted com passion toward those in need. He who is the living Bread was not willing that men should hunger for their daily bread. The disciples saw only one solution—to send them away, but Jesus said, “They need not depart." One is fearful that the church has been all too quick about sending the needy away to some social agency or community charity, when it should have won their confidence by its compassion, and then s rought them to Christ. Little is much when God is in it, and by the divine touch of Jesus the multitude was fed. Could we not do far more for Christ if we would only use the little we have, with His blessing, for the help of our fellow men? HI. The Miracle of Provision (14: 17-21). We pray, “Give us this day our daily bread,” and it is only as God provides it that we have it. He gives life to the seed, and multiplies it in rich harvest, and we eat, we trust, with thankful hearts. That is a miracle—so oft repeated that we have lost a bit of the wonder and glory of it. Here in the story of the feeding of the five thousand and more (v. 21) with five loaves and two Ashes, we have such a mira cle of provision taking the little and making it enough for the multitude. The Lord may not work in exactly the same way today, but do not God’s servants see Him multiply their meager store as they give it out in His name? That is true whether the gift be of material or spiritual things. God can and does bless those who trust Him. Letting what we have pass through the hands of Christ results in transfor mation and multiplication. Try it! Men and women are value-con scious in our day. While money is plentiful, goods of real quality are scarce, and one must look for that which has durability and worth. The treasures which Christ offers are en during. He says, “Lay up for your selves treasures in heaven, where neither moth nor rust doth corrupt, and where thieves do not break through nor steal” (Matt. 6:20). By contrast, “the things Satan of fers are temporary. In a few years most earthly honors and wealth must be laid aside. But the treas ures of the kingdom are treasures which God intends that we should possess forever. Making That Problem Window Fit Perfectly Into the Room Setting By Ruth Wyeth Speart NOTE: These curtains are from the 32-page booklet "Make Your Own Cur tains” which Mrs. Spears has prepared for readers. To get a copy send 15 cents with name and address direct to: T'HE smart plaid curtains shown herewith match the window seat and several slip covers, and the wooden curtain pole, rings and draw cord match the dominant color in the plaid repeating the color of small cushions and lamp base. The window lets in the maxi mum of light and you would never guess that originally it looked like a postage stamp in the middle of a blank wall. At first it seemed impossible to curtain it because fixtures could not be screwed to metal casements or the plaster. The built-in book shelves helped that. A space a foot widt was al lowed at each side of the window so that the curtains could hang over the wall, and the painted wooden pole was then screwed to the sides of the shelves. The diagram shows this and how the draw cord was knotted so that the curtains could be pulled back and forth. Add a bit of vinegar to the dish water to cut the grease. —u — A temperature of from 60 to 65 degrees F. is suitable for most plants. —u— To prevent corks from sticking in bottles containing glue or pol ishes, coat the cork with vaseline. To prevent your piano wires from rusting, tack a small bag of unslacked lime just inside. This will absorb the moisture. —o— Keep your household sponges fresh by soaking them in cold salt water. —a— Put a few rubber bands around the handle of your bath brush to insure a firm grip upon it. — o— To rid the chimney of soot, burn potato peelings or the tops from mason jars or other bits of zinc. Keep the damper open while cleaning. —o— A few drops of lemon juice gives added flavor and also helps ten derize ground beef. —o— Use the top of a lipstick con tainer over the ends of your cur tain rods when pushing them through freshly starched curtains. —o— To flatten rng corners that curl and slip on the floor, cut out L- shaped pieces of cardboard, and glue to the underside of the rug at the comers. MRS. RUTH WYETH SPEARS Bedford Hills New York Drawer 18 Enclose 15 cents for booMet Your Own Curtains.” Name Address — Spue Throat due to colds Let a little Vicks VapoRub melt on the tongue. Works fine, to 8oothe aom throat due to colds and helps rriievs irritation in upper breathing pnswgrg. To Easo Spasms of Coaghiiiig: Put a good spoonful of VapoRub in a bowl of boiling water. Wonderful relief comes as you breathe in the erenmMj medicinal vapors that penetrate to cold-congested upper breathing sages... soothes the irritation, d fits of coughing, helps clear 1 For Addod Relief, rub VapoRub oa throat, chest, back. Let its famous double-action keep ^ m a am on working for\#|dC5 hours as you sleep. ▼ V A P O R U • VICTORIA, ENGLAND'S BELOVED QUEEN, PERSONIFIED THE VICTORIAN AGE IN HER STRICT SIMPLICITY AND SEVERE VIRTUE. The famous nu-ma/d GIRL PERSONIFIES A PURE, SWEET, WHOLE SOME SPREAD IN THE MINOS OF MILLIONS. FOR NU-MA/D IS THE’TABLE'GRAOE* MARGARINE WITH CHURNED'FRESH >' • FLAVOR. At your lobl*. us. NU-MAID, th. only morgorin. c.rtifi.d by IH mok.r to bo th. "TobM-Grod." morporin.. Us. it g.n- •rously for AS seasoning and llj) frying, tool MANY MEN are persecuted by lumbago or other nagging muscle pains—especially after exposure to cold or dampness. If every sufferer could only know about sobetonb Liniment! In addition to methyl salicylate—a most effective pain- relieving agent. Soretone acts like cold heat to speed relief — 1. Quickly Soretone acts to en hance local circulation. 2. Check muscular cramp*. 3. Help reduce local swelling. 4. Dilate surface capillary blood vessels. For fastest action, fet dry, rub in again. There’s only one Soretone— insist on it for Soretone results. 50F. Big bottle, only $1. soothes fast with COLD HEAT ACTION in cases of MUSCULAR LUMBAGO OR BACKACHE du« It fatifu# «r whiot MUSCULAR PAINS dim to mM* SORE MUSCLES da* to •vcrwtrk MINOR SPRAINS “and McKesson makes it n ♦Though applied cold, rube facient Ingredients iffi Sere- tone act like head to increase the luperfleial mpply cf blood to the area and indace a glowing sense of warmth.