The sun. [volume] (Newberry, S.C.) 1937-1972, May 31, 1946, Image 6
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.
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