Historical Newspapers of South Carolina

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. V* ■ m n 1 THE NEWBERRY SUN, NEWBERRY. S. C. *r&f I vi #.w. w-M/Ws. IMPROVED UNIFORM INTERNATIONAL UNDAV ICHOOL ,esson a By HAROLD L. LUNDQUIST. D. D. Of The Moody Bible Institute of Chicago. Released by Western Newspaper Union. Lesson for February 9 @0 (Editor’s Note: This is an other in the “Stories of the States’’ series.) By EDWARD EMERINE WNU Features There’s no place like Missouri — as any Missourian will tell you. Part northern, part south ern, part eastern and part west ern, and wholly American, the “Show Me” state is a collection of individuals, climates, soils, industries and resources. “Build a fence around Missouri, cut it off from the rest of the world, and it will get along all right,” is a boast often heard. Missourians might be nearly right at that about their state being self-sustaining. Cut off from the rest of the world, they still could enjoy mountains, plains, rivers and lakes. They could eat beefsteak, lamb chops, ham and bacon, fresh fish, 'fried chicken, fruits, vegetables and bread, and still have plenty of whipped cream, pie, cake, sugar, potatoes—Irish or sweet—oatmeal, butter and eggs. Their shoes would be made in St. Louis, and they would have a choice of wool or cot ton clothing, straw or felt hats, light clothing or fur coats. Besides, they would have whisky, beer, wine, to bacco, corncob pipes and the Mis souri mule. They might be short on gold and a few other luxuries, but they would have coal, wood, lead, zinc, iron, glass, clay, copper, nick el, cobalt, steel, antimony, tungsten, arsenic and some oil and gas. Topography Is Diversified. Topographically, Missouri is more a part of several other regions than a region in itself. Northern Mis souri is a continuation of the rich, rolling farm lands of Iowa. Western Missouri is a part of the great mid- i I o W A KANSAS CITY Lesson subjects and Scripture texth se lected and copyrighted by International Council of Religious Education; used by permission. FEEDING THE FIVE THOUSAND LESSON TEXT—John «:2S-3S, St-SS. MEMORY SELECTION—I am that bread Dl life.—John 6:48. woods are thick, fruits and berries abound, and beneath the soil’s sur face are rich stores of minerals. High in Industries. Although a rich agricultural state, Missouri has a two billion dollar manufacturing industry even in nor mal years. Meat packing at Kansas City and St. Joseph, boots and shoes at St. Louis, men’s and women’s clothing in all the large cities, to bacco processing, airplane manufac ture, book and other printing, and industries established to process the state’s resources and raw products place Missouri among the ranking industrial states. Mining, lumber ing, cement making, com cob pipes - TYPICAL FARM SCENE . . . Modern farms dot the rich and highly productive rolling acres of Missouri. Here is shown the J. C. Penney farm near Hamilton. continental prairie. Southwestern Missouri is part of the Ozark plateau of Arkansas, and flat south eastern Missouri is delta or bottom land characteristic of the lower Mis sissippi valley. The state’s diversity is even pronounced in its people. The quiet St. Louis business man is unlike the go-getter from Kan sas City. The farmer in north ern Missouri speaks a different language than the delta agricul turist. And the Ozark people differ from all the rest. On one thing they all agree: Missouri is a great state! Missourians have a state pride as deep and fixed as any Texan’s. There are no deserts, no barren peaks in Missouri. Corn grows tall, LAND OF THE OZARKS . . . Sylvan scenes abound in the pic turesque Ozark mountains. This is a typical spring-fed stream in the mountain fairyland. and other products are important industries. Both Kansas City and St. Louis rank high as wholesale distribution centers for the entire Mississippi-Missouri valley. Flour mills and cereal plants at St. Jo seph had a tremendous war output. Missouri is one of the few middle states that yet markets ties, lumber, laths and shingles in large quanti ties, supporting more than 300 com mercial sawmills. The state has the largest deposits of lead, zinc and coal in the Middle West. It also has valuable clays, building stone and sands. Missouri produces about 42 per cent of the annual production of baryte for the United States. With its varied topography, Mis souri has many scenic attractions. I It has more than 240 recorded caves, many with several floors and some with underground streams. Besides its many natural lakes, it has Lake of the Ozarks which was created by the Bagnell dam across the Osage river, built in 1929. This lake is 129 miles long with 1,300 miles of shore line. Big Spring, with a measured daily flow of 640,000,000 gallons, is the largest in the world. All streams and lakes are stocked with fish, and the hunting of quail, ducks and other birds is widespread. The forests and hills of the Ozark moun tains are nationally famous. Spanned by Railroads. Missouri is one of the leading rail road states of the nation, being served by 13 trunk line roads. Agricultural products of Missouri include two and one-half billion pounds of beef annually; one billion pounds of pork; four billion pounds of milk; one million pounds of chick ens; besides eggs, sheep, cotton, wool, corn, wheat, tobacco, soy beans and other crops. From its rich historical back ground, Missouri has emerged as a friendly, hospitable state, a little more southern than north ern in accent, a little more west ern than eastern in its ways. LaSalle’s explorations in 1682 lo cated what is now Missouri as a part of the vast Louisiana purchase. It was relinquished to Spain in 1762, returned to France in 1800 and pur chased by the United States in 1803. During the Civil war, Missouri, al though a slave state, furnished 108,- 773 troops to the Union and more than 50,000 to the Confederate army. Many Historic Sites. The state has many sites of his toric and prehistoric .interest. At many places are traces of Indian villages and camp sites. Indian •mounds and earthworks are numer ous. The old home of U. S. Grant, built by the general himself, still stands outside the city limits of St. Louis. The boyhood home of Mark Twain (Samuel L. Clemens) is pre served at Hannibal, and statues of Tom Sawyer and Huckleberry Finn have been erected. Missouri is known as “The Mother of the West.” Inspired by reports of the Lewis and Clark expedition, a St. Louis Spaniard named Manuel Lisa in 1809 organized the first of the fur-trading companies. Jim Bridger, first white man to see the Salt Lake valley, was a Missouri fur trader. The Oregon Trail led from Missouri to the Pacific coast, and Independence, St. Joseph and other western Missouri towns out fitted the men who conquered the West. Eastern terminus of the Pony Express was at St. Joseph, and the Santa Fe Trail was blazed from New Franklin to the Southwest, with the Santa Fe railroad to follow later. It was the “Missouri Compromise” act of congress that brought Mis souri into the union as a state in 1821. Born in turmoil, it has endured all the hardships of pioneering, insur rection, reconstruction and modem competition. Perhaps through the trials of generations its people have learned that a “show me” attitude is far safer than naive acceptance of things at face value! LOYAL SON . . . Phil M. Donnelly, governor of Missouri, is a loyal son who “never bothered” to leave bis native state. Born at Lebanon, Mo., March 6, 1891, Donnelly attend ed Missouri schools, practiced law in his native state, served as county and city attorney, and spent 20 years in the state legislature before being elected governor for a four-year term in 1944. He is married and has one son. Worthless Swamp Converted into Productive Farm Land Not many years ago much of the southeastern part of Missouri was a gre^t wooded swamp. “Swamp- east” it was called. Today it re sembles Yazoo valley of Mississippi, with some of the richest soil in the world. First came the woodsmen who cut down the trees in the swampland. Next came a few settlers who were successful with diversified farming. In 1923 southern planters and share croppers, running away from the boll weevil, discovered the incredible richness of “Swampeast,” where in places the alluvial muck had been as much as 200 feet thick. More than two million acres of Swampeast today are drained by great ditches. What was once worth less swamp land is now worth up to $1,000 an acre! It produces almost twice as much cotton to the acre as any other non-irrigated land known. Today it has 400,000 acres in cotton, which, although only two per cent of Missouri’s farm land, makes cotton the state’s leading cash crop. One of the largest developments, consisting of more than 1,000 miles of ditches which drain 550,000 acres, is the Little River drainage district, built by private enterprise without a penny of federal or state money. Bread! The cry of the hungry peoples of the world for bread has reminded us anew that it is the simple and elemental things ofjife which are of most importance. Bread, water, light—such things ' man cannot do without. How signifl- I cant then that our Lord declared himself to be the bread of life | (John 6:35), the satisfying water | (John 4:14), and the light of the world (John 8:12). Our lesson does not deal with the feeding of the five thousand, but the story of that miracle of our Lord is the background for the discourse on the bread of life which is assigned for our study. It is one of the most delightfully simple, yet unfathom- ably profound, portions of Scripture. The story of how our Lord multi plied the loaves and fishes of a small boy’s lunch and fed the multi tude presents him as the Creator and Sustainer of all things. The people having been fed, wanted to take Jesus and make him their King (John 6:15), so he went over the Sea of Galilee to Capernaum. But he could not get away from them, for they followed him thither. Meeting them he gave them the instruction they so much needed as he effectively contrasted the tem poral and earthly with the eternal and heavenly. I. The Bread of Earth and the Bread of Heaven (w. 25-27). They sought Jesus not that they might receive spiritual blessings, but that their stomachs might be filled (v. 26). It was not a high motive, but an understandable one. Hunger, or the fear of hunger, •threatens so many of the people of this earth that one does not find it in his heart to condemn them too severely. Yet it was a low motive and one which caused them to entirely miss the greatest and most blessed provision of God for their every need. The bread of this earth, bear ing the imprint of a human maker, would soon leave them hungry again, and eventually they would die. The bread of heaven, bearing the seal of the Father (v. 27), would soon satisfy them for all eternity. Note the folly of those who labor for the reward which this world can give, but who neglect their eter nal welfare (v. 27). How foolish, too, is the Christian who spends his whole life and his talents in the pursuit of money and invests little or nothing of time or ability in the service of God! II. The Work of Men and the Work of God (vv. 28-33). Entangled as they were in earth ly things and desires, they seemed for a moment to reach out toward the things of God. Jesus had been ! talking about everlasting life and the bread from heaven; they want ed to know what they could do to ; merit and receive it. It is quite typical of man even to [ this day that he thinks there must j be some way that he can come I through to eternal blessedness by ] way of his own works. We shall see how effectively Jesus dealt with that folly! The only work that man can do to meet God’s first demands and in herit eternal life is to believe in Christ (v. 29). Men want to add up works of penance, works of char ity, deeds of righteousness, char acter development, the observance of religious traditions and cere monies, the offering of prayers, and so on without end. Jesus sweeps aside all this with one brief word, saying in effect, “It is not a ques tion of do; it is a matter of believe.” Works is not the answer to any spiritual need, but faith in Christ. We must trust God and believe in the One whom he has sent; then we are ready to go out and do his will! They (yes, and we too) must now face the alternative III. The Way of Death and the Way of Life (vv. 34, 35, 56-58). One could wish that the request made in verse 34 could be taken at face value, but the fact that they later turned away and left the Lord indicates that this was again a de sire for physical bread. There was j probably a vague desire for eter- 1 nal life, too, but not enough to make . them follow through with appropri- ' ate action. How much they were like folk today who want the bene fits of Christianity, but who will not take up the cross. There is here a bold contrast be tween the things of this earth, which, as we use them, perish (and, alas, we perish with them), and the things of God which are of eter nal value and power. Which shall it be, reader, for you? Are you willing to go on day after day on the way of death, or will you today take Christ, who is the way of life? Keep Hearts in Tune With Times (See recipes below) Valentine’s Day If you get into a party mood around this time of year, one of the most festive oc casions for a get- together cam be on Valentine’s Day. There are so many clever things you can do with food and decorations that it’s just grand ^ fun. The occasion can be getting to gether with friends whom you like and hardly ever get a chance to have over. Or, if you want to honor an en gaged or newly married couple the occasion is perfect. Be as frilly as you like for this is a romantic day. Pink and white are your colors, and hearts your motif. Arrange furniture in pairs as much as possible to carry out the theme of the occasion, and for re freshments, select your sweetest dishes. Here’s a good menu for a simple supper pajty: ; Ham 4 la King in Noodle Nest Tomato Aspic Heart Shaped Sandwiches Devil’s Food Cake Beverage You’ll want to be certain to use pimiento to carry out the color scheme for this occasion, so make a memo to yourself to get a jar to use with this lovely-to-look-at main dish: Noodle Nest. (Serves 8) 1 pound noodles 3 eggs 1 cup milk Vi tablespoon Worcestershire sauce 2 tablespoons catsup i cup grated cheese Cook noodles in boiling salted wa ter until tinder; drain. Beat eggs until light and combine with noodles and other ingredients. Pour into a well but tered or oiled ring mold and set in a pan of hot water. Bake in a moder ate (350-degree) oven for 45 to 60 minutes until firm. Unmold and fill center with ham a la king: Ham a la King. (Serves 8) 3!/> to 4 cups diced, cooked ham 3 cups rich milk 3 tablespoons finely chopped pepper 3 tablespoons finely cut celery 1 tablespoon finely cut parsley Salt to taste >4 cup butter or substitute >4 cup flour 114 cups mushrooms, fresh or canned 14 cup pimiento, cut in strips 2 egg yolks Paprika Fry celery and green pepper slightly with a little butter. Melt remaining butter, add flour and stir until well blended. Add milk and cook until thickened, stirring con stantly. Add ham, celery, green pep per, mushrooms, pimiento and pars ley. Just before serving add the LYNN SAYS: Solve Household Tasks With Simple Remedies A paste of borax and lemon juice will remove stains from white mar ble table and bureau tops. Rinse the paste off thoroughly after you have applied it. Dark green leafy vegetables such as kale, beet greens, turnip greens, chard, spinach and wild greens are rich sources of iron and vitamin A and should be included often in the diet. LYNN CHAMBERS’ MENU Creamed Oysters in Toasted Bread Cups Buttered Broccoli Baked Potato Combination Salad Bread Sticks Orange Fluff Beverage yolks of eggs blended with the mix ture. Pour into center of noodle ring and sprinkle with tiny bits of pimien to and a. generous dash of paprika. Tomato Aspic Salad. (Serves 6 to 8) 114 tablespoons plain gelatin 14 cup water 2 cups tomato juice 1 medium sized onion 1 stalk celery 3 sprigs parsley 2 tablespoons vinegar 4 whole cloves 2 teaspoons sugar 14 teaspoon salt 2 cups mixed, chopped vege tables, fresh Combine gelatin and water; le stand 5 minutes. Combine remain, ing ingredients except vegetables and simmer cov ered, for 15 min utes. Strain and pour over gelatin. Let chill and when partially congealed, add chopped, fresh vege tables. Chill until firm and serve on lettuce with mayonnaise. Heart- shaped molds may be used. Make a pretty devil’s food cake for dessert, and frost with fluffy frosting. Use tiny red hearts for the design. Devil’s Food Cake. 2 cups sifted cake flour 1 teaspoon soda . 74 teaspoon salt 114 cups granulated or brown sugar 14 cup shortening Milk 2 eggs, unbeaten 3 squares chocolate, melted 1 teaspoon vanilla With butter, substitute or lard, use % cup milk. With vegetable or other shortening, use 1 cup milk. Sift flour once; measure into sift er with soda, salt and sugar. Have shortening at room temperature; mix or stir just to soften. Sift in dry ingredients and add % cup milk and mix until all flour is damp ened. Then beat 2 minutes, add eggs, melted chocolate, remaining milk and vanilla and beat 1 minute longer. Turn into two 9-inch lay er pans which have bottoms lined with paper and greased. Bake in a moderate (350-degree) oven for 30 minutes. This cake may be mixed by hand at low speed on an electric mixer. Count only actual beating time. Or, count beating strokes. Allow about 150 full strokes per minute. Scrape bowl and beater or spoon often while mixing. Another type of party for this day may be made even easier. Use the tomato aspic with chicken or crab- meat salad, assorted sandwiches, and a heart shaped mold of ice cream served with little cakes car ried out in the heart motif. Released by Western Newspaper Union. Dry colored garments inside out, and hang them in the shade to pre vent them from fading. When storing linens, use a chest for them, and keep them away from radiators and pipes, or from damp* ness and heat. Linens should not be starched be fore they are put away for storage. To prevent them from turning yel low, wrap in blue paper. Save time washing dishes, if you are a right-handed person, by hav ing the dishes go from right to left, say the household experts. DELICIOUS! BRAN MUFFINS Flavored With Fresh Orange! S» qmitk mmJ Msy to awl*, toaf Kellogg’s toasted All-Bran and fresh orange juicel Yummy! What flavorl % cup shorten- 1% cups sifted Ing flour % cup sugar' 2 teaspoons bak- 1 egg ing powder Vi cup Kellogg’s W, teaspoon sods All-Bran % teaspoon salt 1 teaspoon grated Vi cup orange Juice orange rind V4 cup mfik Blend shortening and sugar. Add egg; beat well. Stir in Kellogg's All-Brau and orange rind. Add sifted dry ingre dients to first mixture alternately with orange juice and milk. Stir only until flour disappears. Fill greased muffin pans two-thirds full. Bake In moderate oven (400* F.) about 30 minutes. Makes 10 orange-y muffins. 1 Good NatrHIec, I Too! All-Bran la I made from the ■ VITAL OUTER , LAYERS of finest J wheat — serve 1^ daily as a cereal. ^ ■■jyjrv Coif9H DO THIS TO REHEVI DISTRESS Rub throat, chest and back thoroughly with comforting Vicks VapoRub at bedtime. It starts to work instantly . . . and it keeps up its fine sooth ing action for hours to relieve distress even a C while you sleep. VvaSoRus How To Relieve Bronchitis Creomulsion relieves promptly be cause it goes right to the seat of the trouble to help loosen and expel germ laden phlegm, and aid nature to soothe and heal raw, tender. In flamed bronchial mucous mem branes. Tell your druggist to sell you a bottle of Creomulsion with the un derstanding you must like the way It quickly allays the cough or you are to have your money back. CREOMULSION for Coughs, Chest Colds, Bronchitis JUST DASH IN FCATHERS. OR SPREAD ON ROOSTS Air-UfC that makes folks IvEa VVO sleep all night! Thousands now sleep undisturbed because of the news that their being awakened night after night might be from bladder irritation, not the kidneys Let’s hope so! That’s a condition Foler Pills usually allay within 24 hours. Since blad der irritation is so prevalent and Foley Pills so potent Foley Pills must benefit you within 24 hours or DOUBLE YOUR MONEY BACK: Make 24-hour test. Get Foley Pills from drug gist. Full satisfaction or DOUBLE YOUtt MONEY BACK. S0RET0NE LINIMENT for quick refief oe contact! • Reflex nerve pain often signal* the misery of 1 tun bags, muscle and back aches due to fatigue, exposure. To re lieve these symptoms quickly, gently use the liniment made for this special purpose. Soretone Liniment contains special rubefacient ingredients acting like glowing warmth from a beating pad. Fresh surface blood is attracted to superficial pain area. ' Soretone stands out for safe, effec tive results. If not delighted get money back. 5 Of. Economy size 31.00. •Try Soretone for Athlete’s Foot. Kills all S types of common fungi— on contact! fsaitha GsaUt Naat-Effact— Th* Safa. Pravaa Haatlag Pad Priadgia la a Haady gattfe!