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THE NEWBERRY SUN, NEWBERRY, S. C. By EDWARD EMERINE WNU Features. np HE Oregon country, including the most northwesterly portion of all, the prese; state of Wash ington, was the unwanted and all- but-forgotten land of a little more than a century ago. Back East they felt that the Rocky mountains were the natural western boundary of the United States and refused to vote one cent for the development of a region so far away. There had been two wars , with the British; why chance a third? Let the British have it. The i United States had all the land it ;needed. But those thousands of pioneers , who had urged their oxen along the 'Oregon trail and crawled over the [mountains thought differently. They ihad found a good land, rich in : beauty and vitality, where the mountains and forests came down to meet the Pacific ocean. The Brit ish wanteu the country merely for trade with the Indians. The pioneers wanted it for their homes, their farms, their ranches, their dream cities. And they wanted it to be a part of the United States. They had traveled hundreds of weary miles, fighting Indians along the way, burying loved ones in un marked graves. And now they had cleared their land, built houses, planted crops, and knew they had found an area with resources so vast and varied that even they were be wildered by the prospects. Some how the East and Washington, D. C., must be told about it, made to believe. Washington finally heard, and the cry of “Fifty-four Forty or Fight” went up. The settlers cleaned their rifles and waited. If the British wanted war, they were ready. But war was averted by the treaty of 1846, in which joint American and British occupancy was ended. A compromise boundary of the 49th parallel was established, and the Oregon country became a part of the United States. The Columbia river, however, re mained a natural dividing line run ning through Oregon territory. The settlers “north of the river” want- ad a territory of their own. As early i I H MON C. WALLGREN Governor of Washington Born in Des Moines, Iowa. Home town, Everett, Wash. For mer state representative and United States senator. the White House, Pres. Benjamin Harrison, issued a proclamation on November 11 that Washington was admitted as a state. When the Indian wars ended, the eastern part of the territory was GRAND COULEE . . . Largest concrete structure that man ever made. Power from this dam accounted for the major portion of aluminum for construction of our airplanes for the Army Air Forces during World War II. as 1845 they had carved the area Into two enormous counties, Lewis and Clark. More settlers were cross ing over and sentiment for a divi sion was evident. A group met at Cowlitz Prairie to memoralize con gress. They were not heard. They met again in 1852 at Monticello and sent another petition to Washington. Joseph Lane, Oregon territorial delegate, offered his aid and intro duced a bill to organize the terri tory of Columbia, for that was to be its name. The bill was passed, but not before it was amended to change the name to Washington ter ritory. On March 2, 1853, just two days before he left the White House, Pres. Millard Fillmore signed it. Washington territory extended from the continental divide to the Pacific ocean, including what is now the northern part, or panhandle, of Idaho. But the settlers were not yet satisfied. Agitation for statehood be gan and continued for nearly 15 years. In 1889 they were successful and Pres. Grover Cleveland signed the bill—a month before he left the White House. At a convention in Olympia on July 4, that year, a con stitution was drawn up, and at an election on October 1 it was adopt ed by the citizens. A new man in opened to settlement and brought immediate prosperity throughout the Northwest. The arrival of the “Mercer Girls,” widows and or phans of the Civil war, provided wives for the territory’s excess male population. Railroads raced to reach the great empire, with new towns and settlements following the ribbons of steel. There was a severe set-back, however, when the new state was hard hit by depression and panic in 1893. Washington’s recovery was rapid, for its people were virile and deter mined. The Alaska gold rush of 1897 made Seattle the metropolis of the Northwest, and a few years later, in 1903, there was a mining boom at Spokane which tripled that city’s population. Ports and shipping grew rapidly on the coast. Fishing be came an important industry. Agri culture flourished and livestock in creased all over the state. Lum ber business and mining brought prosperity to thousands. The Evergreen state (or Chinook state) holds more than the majestic mountains, canyons, gorges, for ests, lakes and highways shown in a tourist folder. It is more than scenery. It is a land of vast natural resources, many of them as yet un developed or not fully utilized. Washington is rich in minerals — coal, gold, silver, lead, mercury and zinc. It has clays, granite, sand stone, marble, limestone and ce ment. Also found in the state are antimony, arsenic, tungsten and platinum. Standing timber in Washington in cludes Douglas fir, yellow and white pine, spruce, larch, cedar and oth ers. Normally, Washington leads all states in lumber output, shipping its products all over the world. It has wood pulp and paper mills as well as other industries built on wood products. On Washington’s coast are in numerable harbors on which Seattle, Tacoma, Everett, Olympia, Van couver and other important cities are located. This great commercial area is the nearest American gate way to the ports of Asia and handles most of the shipping to and from Alaska as well as world trade through the Panama canal. During World War II the shipbuilding and airplane manufacturing industry reached gigantic proportions and is expected to continue. Coupled with its almost-unlimited natural resources is Washington’s mighty output of hydro - electric power for industry. The Grand Coulee dam is part of a reclama-, tion project that will ultimately irri-, gate 1,200,000 acres of land and pro-: duce electrical power far in excess of present needs. The Bonneville dam and others also contribute to the generation of power. Washington, however, remains j chiefly agricultural. It leads all states by far in the production of| apples and is high in output of oth er fruits such as pears, peaches,! cherries, grapes, apricots, prunes and berries. Other crops are wheat,! barley, oats, corn, alfalfa and clover hay, sugar beets, peas and 1 hops. Huge herds of cattle and i sheep graze throughout the state, and horses, hogs, chickens and tur-j keys are grown profitably on most 1 farms and ranches. In the eastern part of the state, j Washington is semi-arid, with irri-i gation used extensively. Its grain 1 and cattle industries thrive there. ] West of the Cascades the rainfall is extremely heavy, ranging as high' as 80 inches annually, with a re-, sultant profusion of vegetation. The people of Washington have a 1 rich heritage of thrift and courage, and they retain the pioneer spirit that led them through the perils of 1 settlement. They have the vision, too, for greater strides tomorrow. CASCADES ... Of the Dose- wallips river, Olympic national park. IMPROVE 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 June 2 Lesson subjects and Scripture texts se- /ected and copyrighted by International Council of Religious Education; used by permission. FRIENDS AT BETHANY LESSON TEXT—Mark 14:3-9: Luke 10: 38-42; John 11:1-3. MEMORY SELECTION — Let us love one another: for love Is of God.—I Johp 1:7. Friendship comes to those who are friendly. That response of heart to heart, which opens up the deep wells of mutual devotion, is one of life’s richest experiences. There is too little true friendship in the world because men and wom en have not learned of the Lord Jesus what it means to be a real friend. There are mutual privileges and correspondingly mutual responsibili ties in friendship. There are sor rows to share as well as joys, and there are times when there must be the outpouring of sacrificial de votion. “There’s not a friend like the low ly Jesus, no, not one!” is not just the sentiment of a hymn writer. There is no friend like the Lord. He, therefore, merits our fullest de votion. There are three incidents in our lesson, all of which took place in Bethany, the little village near Jeru salem where our Lord had fourri real friends. He went there to rest, to pray, and to find companionship. These incidents reveal that I. Love Gives All in Sacrificial De votion (Mark 14:3-9). A rather shocking thing took place in the home of Simon. Jesus, his distinguished guest, was at din ner with the disciples, when a woman walked in unannounced and anointed his head with costly spike nard ointment. The disciples were surprised, and led by the betrayer, Judas, who had his hands on and in the money bags, they protested such awful waste. Think of it—the value of this oint ment was 300 pence, the equivalent (we are told) of 500 days of work. That means in our day it would be worth from three to five thousand dollars. She should have stopped to think! Some lesser gift would have shown her love, and this rich gift could have been used for the poor! Thus reasons the cool, calculat ing church member; but the be liever with his heart full of love for the Master, gives without stint. The Lord honored her gift, and ac cepted it as the anointing of his body for his coming death. He re minded them that they would al ways have the poor to care for, and he would soon be gone. Love which never overflows in the abandonment of sacrifice for the one beloved is a cold and distant thing; in fact, one wonders if it really should be dignified by calling it love at all. The Lord is looking for followers who are willing to give themselves freely and gladly for him, pour ing out the lovely fragrance of a life fully yielded to him. II. Love Shares the Fellowship of Joy (Luke 10:38-42). The little home of Mary, Martha and Lazarus in Bethany was light ed up by that intangible but delight ful glow which comes with a friend who honors one’s home by his or her presence. He had often been in this home. Here he found relaxation and com fort. Here he gave of himself in fel lowship and blessing. But there was a shadow over this visit. Martha, eager to have a good dinner, was “cumbered” in heart and soon became critical of Mary because she sat at Jesus’ feet. Do not assume that Mary had not done her share of the work. She hnd, but she “also sat at Jesus’ feet.” In other words, she knew when the time had come to quit fuss ing and to get some real fellowship out of the joy of having Jesus in the home. We who love and serve the Lord need to watch lest we become so “cumbered with much serving” that we lose out spiritually. We can be come so busy with church work, holding offices in religious organiza tions, yes, even with preaching and teaching, that we do not have time for personal fellowship with the Lord. III. Love Bears the Burden of Sor row (John 11:1-3). The very home where joy was the portion one day, became the house of sickness, death and sorrow on another day. Life is like that—we may all expect that tragedy, sick ness and trouble will come. What then? Well, you will find that some of your professed friends will disappear. They are fair- weather companions. They have no taste for storms. Real friends will stand by, and what a treasure they prove to be! But here again, the best friend of all is Jesus. When Lazarus was sick, “his sisters sent unto him.” Send for Jesus in the hour of need! Oh, it is true that he did not come until Lazarus was dead, but he had a good reason for that, and in due time he came. When Weather Is Sizzling, Try Mint Ade (See Recipes Below) Refreshing Drinks For a simple meal at home, for that brief stop in the afternoon when you want to re lax and cool off, or for a light company snack, there’s nothing quite like the cool, frosty drink. Whether you are a husky eater or a dainty snacker, you’ll want to keep these refresh- ng recipes on file for these hot, summer months. One woman I know keeps cool drink ingredients on a special cor- ier in the pantry so the beverages jan be ready at a moment’s no tice. She also keeps dainty cookies jn hand so there’s always refresh ments if company comes or if the children get especially hungry be fore dinner. Cool drinks can fortify the diet with both vitamins and minerals if you use eggs, milk and fruit or berries. But not only will they be a toast to health, for they provide that restful relaxation that is so essen tial to well-being. If you want to get fancy with bev erages, make colorful ice cubes by using fruit juice and water in the ice tray. Or, drop bits of leftover fruit in the ice trays before freez ing. Glasses can be garnished with mint leaves, lemon or orange slices, puffs of whipped cream or me ringue. The rims may also be dipped in beaten egg white and a bit of sugar to give them that delight ful, frosty look. For beverages that add nourish ment as well as sparkle, consid er these milk, egg and fruit drinks. See that the children get some of them often: Fruit Float. ("Serves 4) 2 eggs, well beaten % teaspoon salt % cup sugar Vi cup water Vi cup raspberries or straw berries Juice of 1 orango- Juice of 2 lemons Cracked ice Combine eggs, salt, water, sugar and berries. Mix to dissolve sug ar. Add orange juice and lemon juice. Beat or shake thorough ly. Pour into tall glasses half filled with cracked ice. Garnish with a few whole ber ries. LYNN SAYS Quickie Lunches: Broil liver sausage slices just slightly, serve with creamed lima beans, sliced tomatoes, fruit and milk and cookies. Leftover ham can be creamed with peas and served with shred ded carrot and raisin salad, peaches and cream and a bev erage. Don’t forget a dish of garden vegetable soup makes a well- balanced lunch with toasted pea nut butter or bacon and tomato sandwiches. Pork sausage links are awfully good on baked potatoes with cream gravy. A light salad of lettuce, fruited gelatin and milk tops off the meal. Spanish Rice can be made quickly and served with a few strips of broiled bacon, a chopped vegetable salad, floating island pudding and a beverage. When you’re serving frankfur ters on a bun, spread the bun with mustard mixed with butter. Ac companiments: glass of tomato juice, hot or cold, a chilled mixed fruit salad and cookies. LYNN CHAMBERS’ MENUS Baked Corned Beef with Mustard Sauce Potatoes with Cheese Sauce Horseradish Salad Bowl of Tomatoes, Celery, Mixed Greens, Radishes Soft Rolls Beverage Raspberry Short Cake Milk and Honey Nectar. (Serves 1) V6 cup mashed banana 114 tablespoons orange juice 1V4 tablespoons honey 1 drop almond extract Pinch of salt 1 cup milk Mash banana. Add fruit juice, honey, salt and flavoring. Mix well. When ready to serve, add cold milk and beat with egg beater. Garnish with whipped cream and serve im mediately. • Pineapple Mint Punch. (Serves 6) 3 cups cold milk 2 cups cold pineapple juice % cup coffee cream V4 cup sugar 1V4 teaspoons lemon juice Pinch of *:alt 12 drops peppermint extract Combine all ingredients in a shak er or beat with egg beater until foamy. Pour into i MrS tall glass; gar nish with a mint sprig and serve immediately. For the adult crowd, there are an entirely differ ent set of bev erages which are certain to delight. Both of these have coffee as a base. Do not use leftover-from-morning coffee, but make it fresh. Brazilian Chocolate. (Serves 4) 2 squares unsweetened chocolate 1 cup strong coffee 3 tablespoons sugar Dash of salt 3 cups milk Add chocolate to coffee in top of double boiler and place over a low flame, stirring until chocolate is melted and blended. Add sugar to salt and boil 4 minutes, stirring constantly. Place over boiling wa ter. Add milk gradually, stirring constantly. Heat, then beat with rotary beater until frothy. Cool. Pour over cracked ice and top with whipped cream. Iced Coffolate. (Makes 1 quart) V4 cup ground'coffee 6 cloves 1 4-inch stick of cinnamon Dash of salt 4 cups milk 2 squares unsweetened chocolate V4 cup sugar 1 tablespoon flour 1 egg, well beaten Add coffee, spices and salt to milk and heat in double boiler until scald ed. Strain and return to double boiler. Add chocolate and heat un til it melts. Mix sugar and flour and add gradually to chocolate and cook and stir until thickened. Then cook 5 minutes, stirring occasionally. Cool slightly; pour over egg and blend. Chill. Pour over ice. Mint Ade. (Serves 6) ' (4 cup white corn syrup 14 cup water 6 stalks fresh mint 3 tablespoons lemon juice 1 No. 2 can grapefruit juice 2 cups gingerale Boil com syrup and water togeth er for 3 minutes. Remove tips from mint and crush stalks into the hot syrup. Add tips and let stand for 30 minutes. Strain. Add lemon juice and grapefruit juice. Chill thoroughly. Pour over ice in tall glasses and just before serving add gingerale. Garnish with additional mint and whole strawberries, if de sired. Released by Western Newspaper Union. Darling Summer Suit With Cute Bunnv Bib 'X'HREE-QUARTERS of a yard A plus a remnant for bunny bib and pockets make this small fry sunsuit! Stitchery and sewing simple. Summer’s cornin’! 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