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THE NEWBERRY SUN. NEWBERRY. S. C. five New Members Are Elected IMPROVED UNIFORM INTERNATIONAL To Champion Farmers Association c uNDAy I Ochool Lesson WILLIAM F. RENK With the help of three sons he produced 85 carloads of food from bis 850-acre farm at Sun Prairie, Wis. Farm er Renk, former Wisconsin com missioner of agriculture, with the able assistance of his sons, Wil bur, Walter and Robert, last year sold more than 1,000,000 pounds of beef, pork and lamb in addi tion to 25,000 bushels of hybrid seed corn and 10,000 bushels of Victoria oats and a carload of wool. J. D. McGEE . . . This champion is an outstanding example of a farmer who went heavily in debt in order to succeed. He now op erates 2,300 acres of land at Mor gan, Ga. McGee’s major cash crop is peanuts, but he believes in and practices a modern sys tem of versatile farming—raising hogs, Hereford cattle, as well as producing oats, corn and cotton. Does not believe in putting all of his eggs in one basket. self to the task with a will. Although the war is over, the world needs food—meats, grains, vegetables and fruit. But some how we all have the feeling that the “champs" down- on the farms oi America will see that few people starve. Georgia Boy Rose From Buck Private To 4-Star General WASHINGTON.—He was bom in Perry, Ga., in 1887, where his father published the Houston Home Jour nal. As a boy he worked around the newspaper plant but was more interested in the Perry Rifles, a lo cal guard unit. Having heard his parents speak of former members of the Hodges’ family as Confeder ate soldiers in the Civil war, he was determined to become a soldier. He entered West Point in 1904 but because of trouble with mathemat ics left the United States Military academy and enlisted in the army as an infantry private. In 1909 he re ceived his commission as a second lieutenant, simultaneously with the commissioning of his former West Point classmates. Instead of spend ing three years at the Point, he be came an officer after service at various infantry installations. His early army career included service THOMAS J. PEARSALL .... Rocky Mount, N. C., is proud of Manager Pearsall of the M. C. Braswell Company Farms. He has the job of operating a farm of 22,000 acres and supervising the work of 1,100 men, women and children who live and work on the farm. Cotton, tobacco, corn, lespedeza, hogs, beef and dairy cattle as well as small grains are produced by Tom Pearsall and his family of 1,100. WILLIAM RICHARDS ... Bill gave up a successful career as a chemical engineer and racing car driver to purchase a Cape Cod dairy farm in 1941 at Forestdale, Mass., and converted it into a truck garden. Born and raised in Boston, he decided to become a vegetable producer after suffer ing a serious track accident. Known as Veg-Acres Farms, his 640 acres include 125 acres of broccoli. Like most scientists, he leaves nothing to chance. Irriga tion, cold frames and modern mechanized methods are utilized by Racer Richards. By W. J. DRYDEN WNV Farm Editor Five members have been admitted to agriculture’s most ex clusive organization, the Champion Farmers Association of Amer ica. Representing all sections, and phases of farming, they prove a living example that farming in America can be profitable and honored. Their names will stand high on the roll of agricultural fame, men of merit whose achievements win universal admiration. The new members are William F. ^ Renk, Sun Prairie, Wis.; J. D. Mc Gee, Morgan, Ga.; Thomas J. Pear sall, Rocky Mount, N. C.; and cam era-shy William Gehring, Rensse laer, Ind. (Ed. Note: No induce ment proved sufficient to Farmer Bill, to secure his consent to pose for a photograph.) The nominations for this award are made by farm leaders and elect ed by C.F.A.’s membership of agri cultural authorities—the awards are presented by Firestone, which co operated in the founding of the as sociation in 1937. Camera-shy William Gehring, who wouldn’t have his picture taken, won his place by helping greatly to bring the rich muck lands of northern Indiana into heavy produc tion through the application of prop er fertilizer, irrigation, crop diver sification and ' highly mechanized farming. On his farm at Rensse laer, Ind., his production of mint, of which he sold more than $500,000 worth last year, has proven the financial possibilities of this crop. He also grows potatoes, sweet corn, and onions on his farm of 4,000 acres. Prior to 1931 he worked in a fac tory. Without farm experience he went to the muck lands to overcome their production* problems and set an example to others. A Veteran Farmer. William Renk is a veteran farmer who has consistently followed a pro gressive policy. He emphasizes ef ficiency in every phase of farming, with the aid of three super-helpers, his sons. They are pioneers in arch type construction of farm buildings, and their machine shop is a credit to their ability. Seven tractors, self- feeders, hay slides—and their abil ity to produce quality seed corn- hybrid—marks them as real pro gressive farmers. The Renks have developed a direct sales demand for their hybrid seed. J. D. McGee started in 1928 on a small farm—purchased with bor rowed capital. Last year his peanut crop was worth $40,000. Soil con servation plays an important p&rt on his farm, as they must on any farm that succeeds. He is a direc tor of the Georgia-Florida-Alabama Peanut Growers’ association, and an authority on the economic prob lems of the industry. Congress has heard with interest his facts and figures on peanut production and possibilities. “Speed Richards”—they call Wil liam Richards. This not only ap plies to his farm operations but to his former record as a racing car driver. He started out by leasing a tract near Providence, R. I. Later Richards purchased his present farm from earnings from the leased tract—tenant farming may pay well. He launched an extensive and costly fertilizing program—essential for this type of farming. A major innovation was a large irrigation system drawing on a lake as a wa ter source. In Many Organizations. Speed Richards' takes an active part in farm organizations. He is a member of the governor’s advi sory council on agriculture, the Bos ton Market Garden association. Town Finance committee. Extension Vegetable committee and Farm Bu reau. At 38 he has three daughters, one son and a modem successful highly mechanized farm. Thomas J. Pearsall believes in progressive plantation policies which have attracted national at tention. He is not a farm owner, but he manages the famous Bras well farms at Rocky Mount, N. C., containing 22,000 acres. Starting 10 years ago, he was considered “rev olutionary,” because he was a strong supporter of education among his Negro tenants and sharecrop pers. The result—labor turnover greatly reduced and crop yields in creased. He installed mechanical and technical innovations, such as terracing and strip cropping. A state representative and president of the Agricultural Foundation, Inc , he is now raising two million dol lars for the farm research program at North Carolina State college. Tom has a wife and two sons to kid him. It is particularly noticeable that the section of the United States in which a farmer lives has little to do with his ability to be a “champion.” These five farmers come from New England, the Mississippi valley, the North and the South. Thd Amer ican farmet can do his job in any state, or climate, when he sets him- GEN. COURTNEY H. HODGES with General Pershing’s Mexican Punitive expedition and the 6th In fantry regiment of the 5th division in France, Luxembourg and Germany in World War I. He was appointed commandant of the infantry school at Fort Ben- ning, Ga., in 1940. He became chief of infantry in Washington, was made chief of the ground forces replace ment and school command when the army was reorganized into ground, air and service forces, and later became commanding general of the X army corps. He was assigned to command the Third army. Fort Sam Houston, Texas, in February, 1943, and served in this capacity un til March, 1944, when ( he was as signed to the First army in the Eu ropean theater of operations. Assistant to Gen. Omar N. Brad ley when the First army took part in the invasion of Normandy, cap ture of Cherbourg, and the break through at St. Lo, Hodges assumed full command in August, 1944. He paved the way for the Third army’s and his famous First’s spectacular lunges across France, was the first into Paris, first into Germany, first army commander since Napoleon to cross the Rhine river in battle, first to enter and clear out the Hurtgen forest in the cold winter months, and first to meet the Russians. Among his higher decorations are the Distinguished Service Cross and the Silver Star from the first war and the Distinguished Service Med al and an Oak Leaf Cluster for serv ices in the current conflict. General Hodges presently com mands the First army with head quarters at Fort Bragg, N. C. From private to four-star general is a route any soldier would like to travel—and Courtney Hicks Hodges is one who did! And in future years some of America’s highest ranking officers will come from the ranks, from among men who made the army a career. Returned Veterans Are Good University Students BOULDER, COLO. — He went away to war—just a boy. He re turned as a man—and went back to school. How’s he getting along? “Fine,” says W. C. Toepelman, director of veterans’ affairs at Colorado university. And, with few exceptions, they asked no special fa vors because they were war vet erans. There have been vets on the C. U. campus since July, 1944, but the re cently concluded November, 1945, term offered the first real chance to study their achievements. During the past term, 838 veter ans registered for credit under the G.I. Bill of Rights and only 52 dropped out at the end of the term, Toepelman said. The reasons given by many of the 52 were illness, poor academic prog ress, nervousness and failure to ad just. Some, however, dropped out to re-enlist in the army, transfer to another school or take a job. Toep elman said a few married veterans left school before registering for the November term because they couldn’t find suitable housing. The problem of adjustment? Toep elman said 55 vets solved that by taking refresher courses without credit during the November term and then registering far credit dur ing the present term. By HAROLD L. LUNDQU1ST. D. D. Of The Moody Bible Institute of Chicago. Released by Western Newspaper Union. Lesson for April 21 Lesson subjects and Scripture texts se lected and copyrighted by Internationa] Council of Religious Education; used by permission. TWO FRIENDS TALK WITH CHRIST LESSON TEXT—Luke 24:13-21, 25-31. MEMORY SELECTION—Ttiey sold one to another. Did not our heart burn within us. while he talked with us by the way. and while he opened to us the scriptures?— Luke 24:32. Fellowship with the risen living Lord is the unfailing source of faith and courage. Such certainty is ^the very essence of our observance of Easter. We declare with Paul, “Now is Christ risen from the dead” (I Cor. 15:20), and that He is “declared to be the Son of God with power ... by the resurrection from the dead" (Rom. 1:4). We would join the apostles who “with great power gave . . . witness of the resurrec tion of the Lord Jesus” (Acts 4:33). Come with us as we join two men who had become bewildered, whp felt that all their hopes had been crushed. We join them as they walk wearily along the road from Jerusalem to Emmai-.s. Suddenly there is An other with the little group. Let us listen to their conversation. Something is obviously wrong here. These two men are disheart ened and discouraged. They are men with . . . I. Chilled Hearts and Sad Unbelief (vv. 13-26). Teachers will observe that we are using the full story in Luke 24:13-35. The two sad men, who had left Jerusalem to go to Emmaus were disciples of our Lord, and they had just been through the crushing ex perience of seeing Him crucified. True, there had been sorrfe re ports on the morning of this third day, that the women had seen Jesus alive (w. 23, 24). But their hope and faith were at such low ebb that they could not—or did not—believe. Their hearts had been chilled, by the dreadful things which had taken place. Eyes closed by unbelief; faith hindered by doubt and fear; a de spondent heart slow to believe God —how very effectively these shut out the blessing of God and of His Word even to the believer. Even deeper is the darkness in which the unbeliever finds himself. II. Warmed Hearts and Renewed Faith (vv. 27-32). Although they did not realize it (how slow we are to appreciate our blessings!) until after Jesus was gone (v. 32), their hearts burned within them as soon as He began to expound the Scriptures to them. What a Bible exposition that was, as Christ Himself opened all that the Scriptures taught concerning Him! Bible teachers luve talked about this and it makes one’s heart burn just to read their suggestions (see, for example, G. Campbell Morgan on Luke, p. 278). The way to have a burning heart is to read Gqd’s Word, or to have it expounded by a Spirit-filled teacher or preacher. When the heart has been warmed by the written Word and by fellow ship with the living Word, our Lord Himself, the opened eye of renewed faith follows as day follows night. Now they knew the Stranger who was with them—and He was gone. How did they know Him? We read that they knew Him in the breaking of the bread (v. 32). Paul declared that same truth when he said, “The natural man receiveth not the things of the Spirit of God: for they are foolish ness unto him: neither can he know them, because they are spirit ually discerned” (I. Cor. 2:14). III. Quickened Hearts and Glad Testimony (w. 33-35). * The seven miles (sixty furlongs), (v. 13) which had passed so slowly as they came over were now quick ly retraced. They had glorious good news to bring to the disciples at Jerusalem. How swift are the feet of the one who has good tid ings to bear (see Rom. 10:15)! One wonders why so many pro fessed Christians are so slow about carrying His message. Can it be that they do not yet know the risen Christ? For if we know Him. we will realize that "we do not well” to keep silent in a day of good tid ings (II Kings 7:9). Note in verse 34 that before they could speak, the others gave them the good news of the resurrection. It is proper and delightful that be lievers share spiritual blessings (Rom. 1:11, 12). That’s why we come together in God’s house. Brother in the Lord, Christian sis ter, how long is it since you had a new and stirring experience of the presence of Christ? Not necessarily something spectacular or exciting, but a real deep, stirring spiritual experience. God is the same. Our need is the same, yes, even deeper and greater. Why should not we seek out our Lord and let Him warm and quicken our hearts. We would then have a revival in our own hearts. Let’s ask Him for it this Easter day. WtNiftv-Vvtfte For Easter Dinner . . . Luscious Baked Ham (See Recipes Below) Dish Up Color, Springlike Flavor In Easter Foods This year Easter should be all you want it to' be. The spirit of peace and well being is with us. Loved ones have re- turned, and spring has begun. For the home maker, Easter dinner will be fairly easy to pre- pare as long awaited foods have returned in quantity. If you like ham, then make it as pretty as a picture with your clev er hands and nimble fingers. Set it on a table with a cool white or pastel cloth with your nicest ar rangement of fresh garden flowers. Lilies, of course, are nice, but there are other floral arrangements that will do wonders. Daffodils are fresh and cheerful. Tulips with snap dragons make an elegant center- piece. Modern food processing makes your ham tender so that there need not be any pre-cooking with the bet ter brands. The ham will require only a -thorough heating through which does not take more than 2 to hours even for the larger pieces of meat. The appetizing glaze is easy to prepare, and the crusty goodness it gives the meat will make everyone vote you their favorite cook. The glazes are many and you can just take your choice. An especially easy one is to spread your favorite citrus marmalade on the ham dur ing the last half hour of baking. In selecting the ham, consider the number of people you want to serve. For six people you will need a ham weighing 6 to. 8 pounds. Naturally, if you want to have ham for slicing and leftovers, get one of the larger sizes. There’s always good eating in it. Your choice of potatoes with ham will usually come around to sweet potatoes, and perhaps white pota toes, too. Sweet potatoes are lovely to eat when candied with syrup (maple flavored) and butter in a heavy skillet. Another nice way to prepare them is like this: Whipped Sweet Potatoes. (Serves 6) Peel 6 sweet potatoes, boil un til tender for about 15 to 20 minutes'. Mash with potato masher or ricer, with 4 tablespoons of butter. Season with a dash of salt and nutmeg. Pile into orange cups; sprinkle with brown sugar and place under Lynn Says Coatings for Baked Ham: You can enhance the flavor of your baked ham with one of these delectable coatings: Spread the ham thinly with pre pared mustard, then sprinkle with brown sugar. Mix 1 cup brown sugar with 1 teaspoon of dry mustard and 2 to 4 tablespoons of vinegar and spread over the ham. Heat 1 cup cherry juice with 1 cup strained honey and baste ham frequently with this mixture. Baste the ham with any canned fruit juice to improve its flavor twofold. Canned fruit nectars, cider, pineapple, prune or apple juices are delightful. Another attractive way to pre pare ham is to place thin slices of unpeeled orange over the ham and cover with this brown-sugar syrup. To make the syrup, com bine 1 cup brown sugar with % cup water. Bring this to a boil and cook for 5 minutes. Baste ham with strained honey which has been mixed with chopped maraschino cherries. Lynn Chambers’ Menus Easter Dinner Fresh Fruit Cup with Cherry Juice Baked Ham Green Beans with Mushrooms Parsleyed New Potatoes Candied Sweet Potatoes Bran Refrigerator Rolls Relishes •Frozen Ginger Ale Salad Lemon Meringue Tarts Beverage •Recipe given the broiler until lightly browned. Use as a garnish on ham platter and top each with a maraschino cherry. A perky, spicy salad, molded so as to save you work, is a good choice for this busy day. This one uses ginger ale: •Ginger Ale Salad. • (Serves 4) 1 tablespoon unflavored gelatine Vi cup cold water Vi cup pineapple juice ^4 cup sugar Vs teaspoon salt 1 cup ginger ale 2 tablespoons lemon juice 2 slices canned pineapple, diced % cup grapes 1 cup skinned grapefruit sections 8 maraschino cherries 2 tablespoons chopped preserved ginger Soak gelatine in coW water. Heat pineapple juice. Add gelatine, stir until dissolved. Add sugar, salt, ginger ale and lemon juice. Chill until mixture begins to thicken. Add remaining ingredients. Pour into a mold which has been brushed with salad oil. Chill until firm. Unmold on lettuce. Garnish with salad dressing. What to do with Leftovers. There are so many thihgs you can do with leftovers from a dinner like this, that your family would nev er realize they are being treated to the scraps. Here are sugges tions which you will enjoy using again and again: Tln‘iidc-Down Ham Loaf Melt IVi tablespoons of fat in a heavy skillet and cover the bottom with leftover pineapple pieces or thick slices of apples which have been pared and cored. Cover this with the following mixture: 3% cups ground cooked ham, 1 cup bread crumbs, 1 egg, 1 cup milk and 1 tablespoon mustard. Mix well and place over the fruit in the skillet. Bake for 45 minutes in a moderate oven. Pour off any excess fat and turn upside-down on a serving plat ter. This serves from 4 to 6. Rice and Ham Ring. 2 cups cooked rice 1 cup ham, diced 1 egg % cup condensed mushroom soup Vi cup milk li teaspoon salt % teaspoon dried basil 1 cup crushed potato chips or bread crumbs Combine the ham and rice and mix thoroughly. Combine and heat the remaining ingredients with the exception of the potato chips or bread crumbs. Grease a nine-inch ring mold and place layers of the rice-ham and egg-mushroom mix ture in it. Sprinkle the top with potato chips which have been crushed, or the bread crumbs. Place the ring mold in a pan of hot water and bake in a moderate oven for 30 to 35 minutes. Invert onto a hot platter and fill the center with a buttered green vegetable and sur round the mold with Julienne car rots. Serve immediately. If the ginger ale salad has melt ed slightly, it can be chilled again in a flat pan. If there’s not enough to go around, serve it in small cubes with extra fruits mounded on let tuce. G&rnish with salad dressing and maraschino cherries. 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