Historical Newspapers of South Carolina

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THE NEWBERRY SUN. NEWBERRY. S. C. KANSAS SAHARA ... In 1936 there were desolated homes such as this around Liberal, Kansas. Pasture lands were ruined and grasshop pers aided drouth in destruction of crops. In mid-summer not a green thing was in sight. Some Scoff At Idea of New Drouth TOPEKA, KANS. — There won't be a repetition of the 1934-38 “dust bowl” in Kansas, Texas and Okla homa. At least that’s what a lot of people out here say as they scoff at the U. S. department of agricul ture’s report that another drou* i is developing. “Of course, if it doesn’t rain for four years, it’ll go blowing again,” Eck Brown, banker and rancher of Dalhart, Tex., admitted: “but the soil is tied down now.” The agriculture department’s pes simistic prediction prodded a sore spot in the memories of Sooners and Jayhawkers alike. Farmers Many Sections Fearful Of New Dust Bowl in '46 (A WNU News Feature) THE “dust bowl’s” rich land, after several good years, is dry enough in some spots to take wings again. But whether it will or will not is the 64-dollar question. Millions of people would like to know the answer—before the soil starts moving. So far, there has been “a little^- blow” out in western Kansas and Oklahoma and it’s dry too. But no one who went through the “black” blizzards of a decade ago would compare this year’s storms with those years. “Another dust bowl may develop, but conditions would have to grow a lot worse than they are now be fore I would climb out on a limb with any such prediction,” one Kansas official has stated after snow and rain fell. The winter has been a dry one in all the old dust bowl states. Wheat made little growth in some areas. And the U. S. department of agri culture has reported that a new dust bowl appeared to be forming in the “redlands” district of Kansas and DHahoma. Some wheat damage has been re ported at Pratt and Liberal, Kans., but recently snows and rains have improved the wheat lands west of Hutchinson. At Amarillo, Tex., Gene Howe, newspaper publisher, is op timistic, pointing out that con ditions are not yet critical, and sprihg snows and rains may end the threat of a drouth. Both farmers and the government combatted the tendency to plow up grasslands for planting during World War H, as was done in World War I. The land is tied down better this time. Farmers have learned to plow and cultivate so as to leave more stubble to hold the soil. In some places in the old dust bowl there has been little or no moisture all winter, and undoubted ly wheat is in bad shape. Whether or not it will survive much longer no one knows. Perhaps the fate of many fields hangs in the balance, and not until late spring will the verdict be known. Even experts in the winter wheat belt differ widely in their opinions. Some say the wheat is already gone; others hold out for an 80 per cent yield. Still others think that rain any time within six weeks will give the fields new life. Wheat supplies are lower than for many years. Some of the mills are working only five days a week. In Kansan Says He Predicted Drouth ‘Cycle 9 PRATT, KANS. — The dry cycle is here again—just as Fred Reece predicted 11 years ago in an arti cle in the Pratt Daily Tribune. Recently Fred dug out the old article he had written in 1934 under the title, “Sun Spots.” And then he sat down and wrote another one, in which he stated: “In my 1934 article I noted that observations over almost a century showed these increased sun spot outbreaks occurred at fairly regu lar intervals of about 11% years. No body knew why or if that rate would contin.e. But on the theory that it might contiaue, I ventured that 1946 might find us in the midst of another series of dry years. That year is here; the sun tornadoes are nere, perhaps a bit late but they started their upsurge more than a year ago. Last year’s wheat crop was not much affected, probably be cause we have learned to conserve moisture. This year’s crop hangs in the balance between good subsoil moisture and a hot, dry, blowing surface. Maybe the memories of the dust bowl days of the ’30s will enable you to guess the next two or three. some places in Texas, Oklahoma and Kansas, a black market in wheat has sprung up. Latest fig ures show visible U. S. wheat to half, compared to a year ago. Mill ers are paying all the traffic will bear to keep their mills going. Newspaper editorr in the wheat- lands, who make it their business to know crop prospects, have made their own surveys. To a man they say "not yet” to the government’s prediction. It is going to take a lot more dust and dry weather to scare some of those grizzled old farmers who weathered the worst nature had to offer in the ’30s. Where does the dust come from? That is easy, say the editors: “Oklahomans say it comes from Kansas; Jayhawkers say the dust plague originates in Oklahoma.” The rivers aren’t very low yet, either, one Kansas citizen reported. “They’re a little too wet to plow and a little too muddy to drink.” DWINDLED . . . The old dust- bowl of the ’30s gradually dwin dled until it was no more. There has been plenty of rain the last few years. were fighting then to hold title to their land in the depths of a depres sion, prices were low, and dry, pow dery dust was piled in fence rows like snow drifts. The vagrant winds were “swapping” the farmers’ real estate like careless horse traders. The people out in this part of the nation don’t like “gloomy Gus” predictions. They’ve seen drouth, grasshoppers, blizzards, and other plagues, but they’ve managed to come through them all. A little “Duster” doesn’t scare them, and rain always comes—just 15 minutes before it’s too late! BACK IN 1935 . . . Sand storms worked havoc in Oklahoma and other plains states. The above picture was taken in Western Oklahoma and shows drifts of sand around buildings on an abandoned farm. China, Australia and Iran Plan Irrigation Projects WASHINGTON, D. C. — In 1945, more than 170 engineers represent ing 30 foreign countries visited the United States for the purpose of studying reclamation and irrigation projects, and they are now return ing to their native soil to begin work on similar works in their own coun tries. Heading the list is China, with 66 engineers, while India follows with 24, Australia with 11, and other na tions famous for deserts — Iran, Iraq, Syria and Afghanistan—have sent delegations varying in number from one to nine. Through unified development of such famous river valleys as the Changes, Yangtse, Euphrates, Ti gris and Irrawaddy, it will be pos sible for surrounding areas to be irrigated, and for the owner-nations to establish hydro-electric power production, flood control, municipal water supplies and improved navi gation. In many cases the United States will send its own engineers abroad to assist these areas, in terior officials said. Womout Land Needs Cultivation And Fertilizing to Regain Vigor The notion of giving worn-out farm land a “rest cure” has for tunately just about passed, says J. C. Hackleman, professor of crops extension at the University of Illi nois college of agriculture. “Calcium leaches out of the soil, and every ton of beef, pork or mutton or milk produced on tiles'- pastures removes nitrogen, phos phorus, potassium and calcium or lime just as surely as does a crop of corn, oats, wheat or hay,” Hackleman says. “In addition, as these permanent pastures become less productive they provide less cover, and the result is more loss through erosion, until on rolling pas tures the present crop is largely weeds or unpalatable weed grasses.” But these worn pastures are not hopeless, according to the crop spe cialist, and the response of most of them to treatment is almost mir aculous. Five simple steps will transform the average worn-out pas ture into a productive acreage in one or, at most, two years. The steps are to test the soil and treat it with needed minerals, disc these minerals thoroughly while prepar ing a reasonably good seedbed, re seed with a mixture of legumes and grasses, control grazing for at least a year and clip weeds, giving the legumes and grasses a chance. Because of an increase of culti vated acreages during the war, a greater acreage is now really ready for legumes than before the war, Hackleman says. A majority of the fields limed in recent years have not yet grown a legume, he believes. Rock phosphate which was used to the full extent of its availability during the last war years will also show up in improved alfalfa and clover production. 53,000 New Forms Planned for Missoari Basin WASHINGTON, D. C. — Harold L. Ickes, former secretary of inte rior, estimated just before resign ing his office that more than 400 Irrigation and multiple - purpose projects are needed in the United Statfes. About 100 of these have been authorized and some of them are already in operation. By building 415 irrigation and multiple - purpose projects, almost 200,000 new farms would be made available for settlement of veterans and others, reclamation experts claim. The same reservoirs, im pounding storage for irrigation, would make possible the generation of great blocks of hydro-electric en ergy to be used for pumping irriga tion water, serving rural electrifica tion needs and stimulating food processing, mineral and related in dustries. Construction of reclamation proj ects would increase employment op portunities on a nationwide basis, they say. Much of the material for building dams, power plants and canals comes from the 31 states out side of the arid and semi-arid re gions of the west. Approximately 53,000 new irri gated farms could be created in the Missouri basin, and the popvla- tion would vastly increase, if pro posed reclamation projects embrac ing nearly one-sixth of the U. S. are carried out, Mr. Ickes declared. 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 March 24 Lesson subjects and Scripture texts so leeted and copyrighted by International Council of Religious Education; used by permission. A PEOPLE GAINS NATIONAL CONSCIOUSNESS LESSON TEXT—I Samuel 7:1-8. 13-1S. MEMORY SELECTION—Obey my voice, and 1 will be your God, and ye shall be my people: and walk ye In all the ways that I have commanded you, that It may be well unto you Jeremiah 7:23. The most powerful movement for national prosperity is a revival of spiritual Christian living. Israel had come to the place where the people recognized that they were on the brink of national disaster. One of the scriptures on revival is II Chronicles 7:14: “If my peo ple, which are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land.” This is the way of revival and prosperity for America, too. Revival will come when God’s people will I. Seek God’s Face (w. 1, 2). The ark had been out of its proper place for a long time. The ungodly Philistines had it, but they were glad to return it. The calamities which befell them speak of distress in the heart of an unbeliever when the presence of God is evident. For a time the ark was in the house of Abinadab, but even there It was not in its rightful place. Sam uel moved among the people, point ing them back to God. This was his first act of public ministry, but behind that public act is the history of a godly life. Such a man can consistently urge others to turn to God. The response of the people was wholehearted. They were thorough ly sick of their sin and separation from God. The earnest of their sin cerity was their obedience to the admonition of Samuel that they II. Turn From Their Wicked Ways (vv. 3, 4). Israel had learned from their heathen neighbors to worship their false gods. These they must put away if God was to bless them. The same prerequisite to spiritual revival exists today. But some may say. We do not worship heathen gods. One ij astonished at the sim ilarity between the ritual of some cults and orders and the ancient religions of heathendom. The fact is that we have set up many new gods—money, fashion, so cial position. The command needs to go out again through God’s mes sengers. “Put away the foreign gods.” Now the time had come for God’s servant to call the people to III. Humble Themselves and Pray (vv. 5-8). Spiritual life thrives on the gath ering together of God’s people. The crisis in Israel was met by a great convocation of the people. We need to revive the great soul-stir- ring religious gatherings of a gen eration ago. We can get plenty of people to gether for a football game, but where are the people who should be in our churches? “I will pray,” said Samuel. He was a great intercessor (see I Sam. 15:11; Ps. 99:6; Jer. 15:1). Revival never comes without faithful inter cession on the part of those whose hearts are really burdened. Ask yourself, How much have I really prayed for revival in my church, my community, and my na tion? If I should begin to pray in earnest, would not God hear me and answer? IV. God Will Hear and Forgive (vv. 13-15). Because his people had sought him in humility and repentance, God forgave and cleansed and gave them victory. “Behold, the Lord’s hand Is not shortened, that it cannot save; nei ther his ear heavy, that it cannot hear” (Isa. 59:1, 2). God saved Is rael out of the hands of their ene mies. The Philistines, seeing them gathered together to pray, assumed that they were preparing to fight, and they attacked. In the previous battle at that very spot (I Sam. 4:1-10), Israel had fought with weapons of men and been disgrace fully defeated. Now they fought with the weapon of prayer and faith in God, and great was the victory. America is valiantly battling against the social and economic problems of these distressing post war days, but one fears that all too often the weapons are those of the arm of flesh which will fail us. Let us look up instead of to one another. “God will save us” (v. 8). There is an inspiring word of hope here for every troubled soul. You may, like Israel, have fallen into sin. Your life may be defeated. You may be utterly discouraged. Return to the Lord, put away sin, gather with God’s people, pray, and God will give you victory, even at the very point of former defeat. Fish Mousse that looks as pretty as it tastes good, is made with a seasoning of onion, celery am f lem on. When served it is garnished with slices of hard-boiled egg, and wedges of lemon that add tartness. LYNN CHAMBERS’ MENUS Tojnato Juice with Cheese Straws Stuffed Salmon Baked Potatoes Asparagus Tips Jellied Pear Salad Rolls Jam Orange Chiffon Pie Beverage Dill Sauce. 2 tablespoons butter 2 tablespoons flour M, teaspoon salt Few grains paprika V4 cup finely diced dill pickle 1 tablespoon chopped pimiento (optional) Melt butter in saucepan; add salt and flour and blend. Gradually add milk, stirring constantly, cook until thick and smooth. Stir in paprika, diced dill and pimiento. Serve over fish mousse. Piquant Fish Dishes If you are concentrating on fish these days, try some of the count less and tempting ways that fish may be pre- pared. The usual w^ys, fried, baked or broiled, are perfectly ac ceptable, but, when served that way, an unusual dressing should be added to make the most of the fish. Any cooked or canned fish may be prepared into a fluffy mousse which has minced onion and lemon to add tartness. A dill sauce gives that nice finishing touch to this tasty dish. Another unusual but simple way in which to prepare fish is to poach small fish and fish fillets by simmer ing in a small amount of seasoned liquid. After the fish has finished cooking, the liquid is strained and thickened to make a sauce for the fish. To avoid unpleasant odors when cooking fish, it is best to dampen two sheets of parchment paper and spread out flat. Brush the paper with oil. Cut fish into serving pieces and place half the pieces on each sheet of paper. Place one teaspoon each of butter and onion on each serving and sprinkle with parsley, lemon juice, salt and pepper. Gath er edges of paper and tie securely. Place in boiling water and cook 15 minutes. Remove fish to hot platter, taking care not to lose any of the juices. This method may be used for two pounds of boneless fillets, enough to serve six people. Fish Mousse With Dill Sauce. (Serves 5 te 6) 2 eups flaked, cooked fish (hali but, tuna, salmon or white fish) 3 cups finely cubed, soft bread 3 eups milk 3 eggs, beaten slightly 1 teaspoon salt 1 tablespoon finely minced onion 1 tablespoon lemon juice 34 teaspoon paprika Flake fish fine with fork. Cook soft bread cubes with milk, stirring to a smooth paste. Add salt, minced onion, lemon juice and paprika, stirring to blend. Beat eggs slightly; pour some of the hot mixture into eggs, stirring constantly; add to re maining milk mixture and blend. Pour into a well-greased loaf pan, place in a pan of hot water and bake in a moderate (325-degree) oven for 45 minutes, or until lightly browned. Serve hot with dill sauce. Garnish with tomato wedges, or serve with broiled tomatoes. , LYNN SAYS Vegetable Variety: Regardless of how you prepare vegetables, taste them critically before serv ing. Here are ways of pepping up the flavor: Add melted butter or substitute before serving and season with salt and pepper. Be sure to mix seasonings in thoroughly. Add bits of leftover bacon, ham or sausage and heat with the vegetable. Brown butter, mix with a small qpiount of bread crumbs, and pour over vegetable just before serving. Slivered carrots, bits of green pepper and diced celery may be added in small quantity to other vegetables for flavor. Herbs and vinegar are good seasonings when the butter supply is low. Cheese, lemon and herb sauce are excellent for many vegetables as they bring out the natural flavors. Never over-mix ground meat for hamburger. When packed too closely they become tough. When you take out bacon from the refrigerator, remove only what you need. Its keeping quali ties are lessened if it is allowed to stand at room temperature, then returned 'o the refrigerator. Tuna and Mushroom Casserole. (Serves 4 to 6) 34 pound mushrooms 3 tablespoons butter 2 tablespoons flour 34 teaspoon pepper 134 cups milk 1 cup flaked cooked tuna 334-ounce package potato chips, crushed Slice mushrooms and saute in but ter. Blend in flour and pepper. Add milk and cook until thickened, stir ring constantly. Add tuna and % of the potato chips. Place in greased casserole and cover with remain ing chips. Bake in moderate (350- degree) oven 30 minutes. Creamed Oysters and Mushrooms. (Serves 6) 1 cup oysters 3 tablespoons batter 3 tablespoons flour 1 cup canned mushrooms 134 cups milk, about 2 egg yolks 34 teaspoon salt 1 teaspoon onion juice 34 teaspoon lemon juice Drain oysters and heat in shallow pan until edges begin to curl. Add liquid in pan to that drained from oysters. Melt butter in double boil er; blend in flour. Combine oyster liquor, mushroom liquor and enough milk to make 2 cups and add to flour and butter. Cook until thick ened, stirring constantly. Add slightly beaten egg yolks and mix quickly. Add remaining ingredients and oysters and cook 2 minutes. Serve at once on crackers or but tered toast. To make Stuffed Salmon, canned salmon is cut in slices and put to gether with a bread dressing. Green asparagus tips make up the pretty platter. Mushroom sauce may be easily made by diluting condensed mushroom soup and heating with milk until piping hot. Stuffed salmon sauce is a dinner pany although it requires a mini mum of prepara tion time. The dressing uses grated carrot, celery, parsley, onion, salt and pepper to achieve with mushroom dish fit for corn- savory flavor. Stuffed Salmon With Mushroom Sauce. (Serves 4) 1 pound canned salmon 2 tablespoons onion (minced) 2 tablespoons celery (chopped) 34 cup carrot (grated) 2 tablespoons bacon fat 34 cup bread crumbs 1 egg 1 teaspoon parsley (minced) 2 tablespoons milk Salt and pepper to taste 1 can condensed cream of mushroom soup Milk to dilute soup as desired Brown the onion, celery, carrot in the bacon fat. Add the bread crumbs, egg, parsley, milk and salt and pepper to taste. Cut salmon into horizontal slices (about one inch in thickness). Place filling on first slice of salmon which has been placed on an oiled baking dish. Top with second slice of salmon. (If a tall can of salmon is used, there will be four slices of salmon with the filling divided equally.) Bake in a 350-degree oven for ap proximately 20 minutes. Serve with mushroom sauce made by diluting condensed cream of mushroom soup as desired and heating thoroughly. Released by Western Newspaper Union. Simple Desk Unit To Match Shelves T HIS unit furniture for your dream house is so simple thati the amateur can make it with the: simplest hand tools. Patterns with actual-size cutting guides and detailed directions are available, for the units in this group. The desk Is shown closed at D between an end unit. A, and a corner unit. C. T7» E unit is made with the same oattern a» the desk and is the same in every way. except that the drop front and stationery compartments are omitted. The use of nails or screws with modern Klue make* it possible to construct these sturdy piece* with Joinings that require no special toola. Units A and B are made with pattern 270; the corner unit with 271: the deak) with 272. Patterns are 15c each or all three patterns for 35c when mailed to on* address. Send requests for patterns di rect to: MRS. RUTH WYETH SPEARS Bedford Bills. N. T. Drawer IS Enclose 15 cents for each pattern. •N. Name - — Address ■ ■ — UOUSEHOLD mihtsi On hand-knit or crocheted gloves, leave three or four inches of yarn on the inside of each fin ger. Catch this lightly in place on the wrong side. When gloves begin to show wear, thread end can be used for mending. | The easiest way to season a plain hot vegetable in addition te salt and pepper is to add meat drippings or melted fat. Add just before serving. To keep uncooked meat in a re frigerator, place it in a dry dish with a loose-fitting lid; cooked meat should be covered tightly to prevent drying. —•— Prepared mustard and finely chopped sour pickles added to highly seasoned mayonnaise makes a perfect spread for frank furters and hamburgers. GrandReHef FROM SNIFFLY, STUFFY DISTRESS OF HeadCoktsl Instantly relief from head cold dis tress starts to come when you put • little Va-tro-nol In each nostril. Also —It helps prevent many colds from developing If used In timet Try Itl Follow directions In package. VICKS VA-TRO-NOL A Suggestion to Buyers of Country Hams Box 483 Ask if the Hams have been protect* ed from Skippen bv CHAMBERS* ANTI-SKIPPER COMPOUND N. J. BODDIE The Ham lomrmnceUaa Durham, N. C. Full Meaning of Quality in aspirin is known to users of St. JoeepR. Demand St. Joseph Aspirin, world** largest seller at 10c. Save more on 100 tablet bottle 35c. nearly 3 tablets for ka. FOR QUICK RELIEF CARBOIL. II A Soothing Q A I W F ANTISEPTIC W n k V b Used by thousands with satisfactory W* suits for 40 years—six valuable ingredi-* ents.* Get Carboil at drug stores or writs Spurlock-Neal Co., Nashville Term. FREE SAMPLE OF NATIVE HERBS LAXATIVE IN TABLET FORM If you are not using BLISS NATIVE HERBS TABLETS now. we want to PROVE how effective they usually are for relief of consti pation discomfort. That's why we say send a penny postcard to Bliss, Dept. WNU, 1811 Columbia Road, Washington 9, D. C., for gen erous FREE sample. A family standby for over 50 years. 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