Historical Newspapers of South Carolina

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THE NEWBERRY SUN, NEWBERRY. S. C. WSwffiSySsi k. vr^Ai « » SBmsX&i <■--0~3*£,^JZc.- >—V ^i'"c J&JrKkC*', .. v.^ /"ANE of the few places where people speak of thrift with respect . . . Vermont, a small state pulling its full share of weight with the rest of the nation and making its own budget meet! The world has marveled at Vermont’s scenic won ders. Many have witnessed the spontaneous explo sive splitting of quarry blocks at some of its quar ries, where great blocks of granite suddenly snap loose with a sharp report. But the world should know Vermont’s people, too. They were first to express con stitutional prohibition of all human slavery! They were first in the nation to provide universal manhood suffrage, with voting not dependent upon property, owned or rented, or a specified yearly income. Vermont always hated slavery, and its legislatures adopted annual resolutions against it. Southern states grew more angry each year. The Georgia legislature requested President Pierce to employ enough able- bodied Irishmen to dig a ditch around Vermont and float “the thing ’ out to the Atlantic ocean! A Virginia newspaper gravely commented that Vermont was “al ways foremost in the path of infamy.’’ Years later, Robert T. Lincoln, son of the Great Emancipator, came to Vermont to make his home at Manchester. A marker nov' stands on the lot in Ben nington where William Lloyd Garrison lived, and where he edited the “Journal of the Times” early in the I9th century. Also, Bennington was the birthplace of John F. Winslow, builder of the “Monitor,” the steel ship of Civil war fame. Vermont is a pleasant place. The climate is cool and the atmosphere dry. The summer season, between frosts, is from 110 to 160 days, depending on location and altitude. Evidences of the ice age still prevail in rounded and grooved ledges, polished rock surfaces, ice-borne boulders and great deposits of unsorted sands, clays and gravels. The range of scenic interest is vast, with mountains and broad valleys, river and lakes, and abundant forests. There will often be 10 feet of snow- cover in the central part, and 34 to 46 inches of rain fall through the year. Lake Champlain is 120 miles long, and there are many others, including Lake Wil loughby, Lake Dunmore and Silver*. Lake. t state and each section has its scenic From Mount Mansfield, 4,393 feet high, there is an excellent view of the White Mountains and Adiron- dacks, with Lake Champlain visible 30 miles away. Vermont has over 900 peaks with an altitude of 2,000 attractions. Vacationists find al most every kind of allure in Ver mont, including hiking on the fa mous Long Trail and horseback rid ing on the thousand-mile bridle trail system. YEAR AROUND . . . Top picture shows canoeing on Lake Will oughby. Bottom is Toll Road House at the foot of Mt. Mansfield. feet or over. There are over 400 lakes in the state, and forests and forest parks cover over a half-mil lion acres. Hunting, trapping and fishing are always available to the rugged outdoor man. There are recreational activities in Vermont all through the year— skiing into April, fishing and other vacationing from May to late fall, and touring and hunting to the open ing of the winter season. Tourists penetrate to every corner of the A Vermont Sugar House Vermont is pre-eminently a dairy state, with beef, milk, butter and cheese as important products. It is also well suited to diversified farm ing and fruit growing. Many sheep are raised there, and it was in Ver mont that the Morgan horse was developed. Both in quality and quantity Vermont leads all maple- producing states with a normal yield of about 40 per cent of the total. The 35,000 bearing apple trees in the state’s orchards yield a product of notable quality. In industry Vermont is noted for lumber and lumber products, wool en mills, pape^-making, marble, granite, slate, lime, asbestos, talc, soapstone, kaolin, ocher and other products. Steel squares were in vented in Vermont and are still manufactured at St. Johnsbury. In recent years a growing num ber of writers and artists have made Vermont their permanent homes. Others spend a part of the year there. Dorothy Canfield Fish er, who loves her Arlington home, is one of the state’s authors. Robert Frost, the poet lives in ShaftsbiAy. Chester A. Arthur was the first native Vermonter to become Presi dent of the United States, later fol lowed to the White House by Calvin Coolidge of Plymouth. Adm. George Dewey, Levi P. Morton, John Deere, John B. Mansfield, Stephen A. Douglas, John C. Saxe, Joseph Smith, Alphonso Taft, Brigham Young and many other figures in history were born in Vermont. In Poultney, when a lad, Horace Greeley set type in a small print shop. Salmon P. Chase lived and studied law at Randolph. Peacham was the boyhood home of Thaddeus Stevens. Eugene Field, with rec ollections of his boyhood in New- fane, based several of his poems on local life in Vermont. • Few states have produced so many notables in all lines of endeavor as hardy, mountainous Vermont. Samuel Champlain, French ex plorer, was the first white man known to have seen any part of Vermont. When coming from Can ada, in 1609, he went up the long lake thav bears his name. The first settlement in Vermont, though short lived, was also by the French, when Captain La Motte built a fort and a shrine on Isle La Motte. In 1690, Capt. Jacobus de Warm established an outpost on what is now Chimney Point. In general, however, Ver mont was a no-man’s land in the 17th and 18th centuries, a mere passageway for French and Indian raiding parties seeking the English farther south and east. From the earliest days, Vermont gave attention to primary education. The University of Vermont was chartered in 1791. Other institutions for higher education include Nor wich university, Northfield, the sec ond oldest military college in the na tion; Bennington college; Middle- bury college; St. Michael’s, Win- sooki; Trinity, Burlington. There are three normal schools and two junior colleges in the state. One of the crowning features of Vermont is the province of the Green mountains. Here are found the highest peaks—Killington, El len, Lincoln, Camel’s Hump, Mans field and Jay. The physical geog- graphy of the state is diversified, however, with the Vermont lowland on the west and much rolling coun try eastward. The state’s geology is complex and extremely fascinat ing. Vermont is nicknamed “The Green Mountain State.” Its motto is “Freedom and Unity.” The state flower is the red clover; state bird, hermit thrush; state song, “Hail, Vermont.” MORTIMER R. PROCTOR Governor of Vermont For 12 Years Vermont Was Independent Republic One of the outstanding features of Vermont is that it existed as eui in dependent republic, with Texas the only other state so distinguished. Vermont was claimed by both New York and New Hampshire, and was called by some the New Hampshire Grants. A convention of the settlers was held in the Cata mount tavern at Bennington in 1765 to discuss this controversy. Already the militia, known as the Green Mountain Boys, had come into being. At a convention in Westminster in 1777, Vermont was declared an in dependent state and the name of New Connecticut was adopted, but shortly afterward the name was changed to Vermont. Verd-Mont had been suggested several years earlier. The Green Mountain Boys took part in all the conflicts of the Revolution, and Bennington monu ment, 302 feet high, commemorates the battle of Bennington. From 1777 to 1791 Vermont was a completely independent republic. When all the ancient disputes were settled, the state adopted the con stitution of the United States and was admitted as the 14th state—the first to be added to the original 13. The capital was established in Montpelier in 1805. Men of Vermont have a noble heritage, a love of liberty and in dependence that is deep-rooted, and full appreciation of human rights. * * * * * * ■ *■ **v *• S .w . ■ I Wedding Parties Need Light, Dainty Types of Food If you’re serving at any of the wedding parties, see that all serv ice is of the finest. It’s time to bring the silver out of the moth balls, and to see that the best china is washed gently to sparkle on the wedding reception or breakfast table. Weddings always pose an inter esting refreshment problem because we do not face them every day. With shortages still very much evi dent, the problem is bound to be just a bit thick, especially if you happen to be personally involved. Then, too, if the wedding happens to be a big affair with showers and parties preced ing the big event, most of us are apt to run out of ideas pretty quickly. For this reason, I’ve made up menu suggestions for different types of wedding refreshments, including the bridal shower. Everything is on the simple side, but if you choose, you can make it quite an event by garnishing the food attractively, as suggested. Menu I.—Bridal Shower Frosted Sandwich Loaf Molded Salad Relishes Raspberry Cream Parfait Dainty Cookies Coffee The dessert is an easy to fix num ber provided you’re stocked with fresh berries, ice cream and some currant je!!y. Raspberry Cream Parfait. (Serves 6) 1-5 cup currant jelly 1 cup raspberries cup whipping cream Vanilla ice cream Beat the jelly with a fork, fold in raspberries. Add whipped cream. Fill parfait glasses with alternate layers of the jelly mixture and ice cream. Garnish with whole berries. Menu II.—Spinster Luncheon Consomme with Lemon Slices Creamed Chicken with Toasted Almonds Orange Salad Thin Melba Toast Individual Meringues with Ice Cream Mints Beverage How to do: Prepare consomme ahead of time; heat when ready to serve. For cas- serole, use large pieces of white meat, rich cream sauce and top with slivered, toasted almonds. The orange salad may be molded; it’s good with a honey french dressing. Tint the meringues pink and serve with ice cream or whole, sugared berries. LYNN SAYS Taste Teasers: For a summery touch to a consomme noodle soup, add 1 chopped hard-cooked egg to each four servings. Sprinkle croutons with grated, nippy cheese and serve them with soup or vegetable juice as a first course. Two tablespoons of chopped pickle relish adds zip to any mac aroni or noodle and cheese dish. Add the relish before baking. Season steaks with a sauce made by mixing chili sauce, grat ed onion, Worcestershire sauce and a bit of mustard together. Pour over the steak just before it finishes broiling. Halves of canned peaches filled with cream cheese mixed with chopped bits of ginger or slivered almonds are delicious served on a bed of greens. Sprinkle grated cheese on to mato juice before serving for a >'ippy taste. LYNN CHAMBERS’ MENUS Salmon Souffle Lemon White Sauce Broccoli Parsleyed Potatoes Apple Cole Slaw Bran Muffins Beverage Strawberry Fluff Pie Menu III.—Wedding Breakfast. Iced, diced fruit in Melon Shell Creamed Sweetbreads or Chicken with Mushrooms Buttered Asparagus Ripe Olives Tiny Muffins Endive Salad Ice Cream Bride’s Cake Beverage Mints I’ve found an excellent recipe for creamed chicken which is basic. You may vary it as you see fit, add ing pimiento and mushrooms or even substituting sweetbreads, par boiled, for part of the chicken. Creamed Chicken. (Serves 6) 1 4-pound chicken or fowl 8 small white onions 1 bay leaf 2 teaspoons salt % teaspoon pepper 14 cup chicken fat, butter or substitute 16 cup flour 1 cup chicken broth 116 cups rich milk Simmer chicken and onions in boiling water to cover. Add season ings and cook until tender. Re move chicken from broth and cool. Skim fat off broth and reserve; strain broth, reserving onions and broth. Cut chicken into pieces. Melt chicken fat in top of double boil er, blend in flour and stir in broth and milk. Cook until thickened while stirring. Add onions and chicken. Heat and season further if necessary. Serve in toast cup or patty shells or large silver casserole. Menu IV.—Daytime Reception. Assorted Sandwiches Chicken Mousse Shrimp in Tomato Aspic Oysters or Crabmeat a la Newburg in Patty Shells Frozen Fruit Salad with Fresh Orange Segments and Berries Bride’s Cake Bisque Tortoni Decorated Mints Coffee How to do: Everything in this menu is served cold exceot the hot oysters or crab- meat dish and the beverage. Prepare these cold things ahead of time while you set the table. Leave the hot dish until last. The bride’s cake may be homemade or ordered de pending upon the amount of work involved. Many guests will prefer taking the cake home, so it is neces sary to serve a dessert like Bisque Tortoni: Bisque Tortoni. (Serves 15 to 18) 1 teaspoon unflavored gelatin 1 tablespoon cold water 1 cup sugar or light corn syrup 14 cup cold water 14 teaspoon salt 6 egg yolks % cup crushed macaroons or dry cake crumbs 14 cup chopped nut meats 34 cup chopped blanched almonds 1 teaspoon vanilla 2 cups heavy cream, whipped Soften gelatin in water 5 minutes. Boil sugar, water and salt until syrup spins a thread (230 degrees). Pour slowly over beaten egg yolks, stirring constantly. Add softened gelatin and stir until dissolved. Cool. Fold in macaroons and nut meats. Add whipped cream. Pour into crin kled paper cups, place in freezer tray and freeze. Note: 1 cup chopped maraschino cherries may also be added for ex tra flavor and color. A molded loaf is a good way to serve a main dish at the Shower and Spinster Luncheon. Or, if you pre fer, the jellied salad may be mold ed in a loaf pan and served as il lustrated. Parsley bordered sauce is in the gravy boat. Menu V.—Simple Reception. Finger Sandwiches Tiny Cakes Dainty Cookies Bride’s Cake Coffee How to do: Make sandwiches as dainty as possible and wrap in waxed paper to keep moist. Serve everything as beautifully as possi ble on white damask with silver service. Released by Western Newspaper Union. 8005 12-44 A BUTTON-UP-THE-FRONT shirtwaister to take you ev erywhere with confidence. It’s neat and carefully tailored, and takes handsomely to a variety of fabrics. • • • Pattern No. 6005 is for sizes 12, 14, 16. 13, 20; 40, *2 and 44. Size 14 requires 3% yards of 35 or 39-inch. Sultanate of Oman Hot, Barren and Backward The Sultanate of Oman on the southeastern coast of Arabia is one of the hottest and most bar ren and backward countries in the world. Although its area equals that of Kansas and its population that of Cincinnati, Oman has only 30 miles of road, one small hos pital, and most of its people live in huts and sleep on the floor. Yet its ruler, Sultan Saiyid Said, re ceives a salary of $225,000 a year. Cool Set for Tot LJ ERE is an adorable little -*■ warm-weather dress for your tiny daughter that’s wonderfully easy to make. The perky raglan sleeves are edged in soft scallops, the drawstring neck makes it sim ple to launder. A scalloped bon net and panties complete the set. * • • Pattern No. 8027 comes in sizes 1, 2, 3, 4, 5 and 6 years. Size 2, dress, 1% yards of 35 or 39-inch; panties, % yard; bonnet, y a yard. SEWING CIRCLE PATTERN DEPT. 530 South Wells St. Chicago 7, 111. Enclose 25 cents in coins for each pattern desired. Pattern No Size Name Address- Kool/Ud ^•^sueious WOOL-W0 V 'p/lJjlkA n Q You can also get this cereal in Kellogg’s VARIETY—6 dif- I ada ferent cereals, 10 generous packages, in one handy carton!