The sun. [volume] (Newberry, S.C.) 1937-1972, April 19, 1945, Image 8
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.
A Table Without
Nails or Screws
H ERE is a little coffee table
that you can make from three
scraps of plywood with straight
cuts of the saw. Detailed direc
tions are in Book 10 cf the series
offered with these articles.
The sofa shown is made by combining
an iron cot with a slip-covered frame built
around it. Book 9 gives directions for mak
ing the frame and doing the upholstery.
Readers may get copies of Books 9
and 10 by sending name and address with
15c for each book to cover cost and mail
ing. direct to:
MRS. RUTH WYETH SPEARS
Bedford HiUs, N. Y. Drawer 10
Enclose 15 cents for each book.
Name —
Address
Remarkable Engineering
Feat Linked France, Italy
The eight-mile, $15,000,000 Mont
Cenis railroad tunnel in the Alps
connects France and Italy. It was
the greatest engineering feat of its
kind at the time of its construction
between 1857-1871 says Collier’s.
As the work started from both
ends, at 3,801 feet above sea level
on the French side and 4,236 feet
on the Italian side, and a hump
was required in the middle for
drainage, drilling not only had to
be done in a straight line but at a
certain gradient which was ten
times steeper on one side than the
other. Nevertheless, the passage
ways met with a difference of only
one inch in direction and 10 inches
in elevation.
CLASSIFIED
DEPARTMENT
BUSINESS & INVEST. OPPOB.
Enormous Profits, sales sky-rocketing.
History World War II, Bibles. J. Henry
Schlake, E127 E. 3rd St., Cincinnati *. O.
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Hot-Cross Buns
Hot-cross buns were eaten as
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16—46
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