The sun. [volume] (Newberry, S.C.) 1937-1972, April 06, 1951, Image 6
Creep Feeding Calves
Gains in Popularity
Breeders Find it Pays
In Time Saved, Money
Cattle breeders throughout the
nation are paying more and more
attention these days to their young
! calves to secure maximum retunj
{from their herds.
Gaming in popularity is creep
feeding of calves which has been
used by cattlemen from the Dako
tas to Florida. Some producers con-
The creep used to feed calves
at the Norris Cattle Company's
36,000-acre ranch at Ocala,
Florida, was made by wire high
enough to permit calves easy
entrance, and low enough to
keep out the cows.
tend that creep feeding will add
100 pounds to the weight of a calf
by the time it is weaned.
, Although all cattlemen are not
agreed as to the kind and percent
ages of feed used in creeps, most
of them use a mixture of oats and
corn with added protein calf sup
plement. Creep feeding is usually
started with oats and the corn is
added gradually.
Some stockmen contend that creep
feeding on pasture will save up to
a month in getting beef calves on
full feed after weaning.
Creep feeding, however, is only
a part of the nation-wide trend of
cattlemen of better feeding, better
housing, and careful handling of
calves.
Fanners Discover Average
Flock Is Big Money Maker
The farm flock is coming into its
own, sheep experts report
Long known by-the good shepherd
to be a highly valuable piece of
farm property, it is now being dis
covered by the experts to be the
most profitable livestock on the
farm, when judged on the solid
basis of profit produced per $100 of
feed.
The old values of the farm flock
are there as always. The new val
ues are in the relatively high prices
of market lambs and wool, which
prices spring from the supply and
demand factors.
Sheep numbers In the United
States are the lowest in 85 years.
There were 52,000,000 head of stock
sheep in 1940; there are 27,000,000
head now.
Also, the native flock of sheep is
in better position than eftrer in com
petition with the western feeder
lamb. For one thing, the cost of rail
haul from the range to the midwest
feed lot has sharply increased. For
another, the demand from the west
coast for lambs for slaughter has
sharply increased with the rise of
west coast human population.
And so it is that the flock of
sheep on the home farm in the up
per midwest is a more and more
valuable property.
Keg Support
Many farmers who store
small grain and feed In barrels
have found the above keg sup
port a time saver. The bracket
Is made of iron or steel rods
bent - to the shape shown. Be
sides supports, the brackets
make good runners for moving
barrels about.
154 Million Pounds Green
Peas Frozen During 1950
Green peas are by far the mo?*
important single frozen vegetable
and the 1950 pack set a new higb
record of more than 154 million
pounds, 10 per cent greater than
the previous record in 1946, the U.S
department of agriculture reports
Cold storage holdings of frozen veg
etables were at an all time peak
at the end of October 1950 when 45f
million pounds were in frozen stor
*!•-
MIRROR
Let Children
Of Your
■ ■ ■
Choose Careers
MIND
By Lawrence Gould
Should you let your son leave college?
Answer: As a rule, yes, if he seri
ously wants to. It is true he may
be sorry later, but if he develops
a real wish for further education
he will find some way to get it.
Meanwhile, he wbuld get little bene
fit from studying if he felt that he
was being forced to do it. The fact
that you got a great deal out of go
ing to college—or have always
wished you could have done so—
does not mean your children will
feel the same way. And they should
choose their careers, not for pres
tige, but because they are fitted
for them.
Is belief in magic universal?
, Answer: Yes, writes Dr. Geza
Roheim in "Psychoanalysis and the
Social Sciences." Psychoanalytic
anthropology can demonstrate that
regardless of training or cultural
background, every individual and
every social group goes through a
phase of believing in magic—in the
power of a "wish," for instance.
Such a belief is necessary as a ste*.
in the transition from the child’s
first recognition of his helplessness
to acceptance of "reality," with its
implied dependence upon learning
and conforming to the laws of
nature.
Is psychoanalysis “a branch of
medicine”?
Answer: Not in the belief of its
originator. Dr. Sigmund Freud. It
is, as he wrote, “part of psycho
logy; not medical psychology in the
old meaning of the word, nor psy
chology of the pathological process,
but pure psychology." Medicine has
used psychoanalysis in the cure of
mental illness just as it uses
chemistry and physics in dealing
with physical ailments, but each
science still has other uses and
medicine has no monopoly of any
of them. One need not be a physi
cian to understand or alleviate the
effects of a loveless childhood.
LOOKING AT RELIGION
THE OLDEST BURIAL PLACE OF WHICH HISTORY
GIVES AN ACCOUNT IS HEBRON IN THE LAND OF
CANAAN. ' HERE ABRAHAM BOUGHT A CAVE IN WHICH
TO BURY HIS FAMILY. IT IS NOW COVERED BY A
MOHAMMEDAN MOSQUE, BUILT 600 YEARS AGO.
| KEEPibiG HEALTHY |
Slow Reduction of Weight Is Safe
By Dr. James W. Barton
D URING THE 1920’s there was a
wave of enthusiasm for the
"boyish” figure, and reducing diets,
some sensible and some dangerous,
became popular. The sensible diets
were those which covered a long
range, many months, in fact, be
cause physicians and overweight pa
tients recognized that the excess
fat did not accumulate on the body
in a matter of days or weeks. The
dangerous reducing diets were
those in which the food intake was
too greatly reduced, especially pro
teins (meat, eggs, fish), and where
thyroid extract, or drugs which re
duced the desire for food, were
taken.
What about weight and health?
It might be well to repeat the
words of Drs. McCollum and Beck
er in their book, "Food, Nutrition
and Health." "There is likely to
be something wrong with the health
of one who is either too thin or
too fat. What we call normal weight
is associated with a store of fat
sufficient to give the body that
symmetry which we associate with
a sense of well-being. Graceful
contour or shape of body can only
exist when there is sufficient pad
ding of fat beneath the skin to fill
up hollows and irregularities of the
surface. The fat around the kidneys
helps to support them and a nor
mal amount of fat in the folds of
tissues helps to hold the abdominal
organs* up in their proper places.
A normal fat reserve is a great
protection against cold. It is one
evidence of a state of good nutri
tion."
If, then, fat is so helpful to the
appearance and health of the body,
why do physicians advise against
the accumulation of fat?
It is because the experience of
physicians and statistics of insur
ance companies show the unfavor
able effects of overweight on the
heart, blood vessels, kidneys and
pancreatic gland (diabetes). The
evidence clearly proves that over
weight hurries the progress of dis
eases of these organs.
Parts of the body are known to be
fat depots and if excess fat accumu
lated only in these places it would
not be a menace to health, as there
are times when a little extra fat
is an asset, not a liability to health.
* HEALTH NOTES ★
A rapid heart beat is often due to
nervousness.
• • *
A more widespread effort should
be made to find persons with tuber
culosis while the disease is in its
early stages.
• • •
High blood pressure is not a dis
ease, but a sign, like the fever or
headache accompanying a cold.
The patient with peptic ulcer may
eat eggs, cottage cheese, white
bread, oatmeal, cream of wheat,
macaroni, potatoes, rice, sugar, salt
and butter after several ‘Weeks of
a more limited diet
* • • <
If blood vessels are strong
enough to withstand extra pressure,
their owner may be unaware of high
blood pressure for years.
THE NEWBERRY SUN, NEWBERRY. S. C.
TMC
Town
tfPOPTEP
IN WASHINGTON
W A L Tfc R SMCAD. WNU Correspondent
Inflation Battle
T HE QUESTION of whether we
are winning the inflation fight,
which is an integral factor In the
fight against communism, is prob
ably the most discussed topic in
the nation today, especially here in
Washington.
From the political angle, it de
pends on which side of the fence
you are standing; from the econom
ic angle it depends on whether you
are looking at the picture from an
immediate dollars and cents angle
or from the perspective of the long
pull.
The most important question,
however, is whether the American
people are really trying to win this
fight, whether they are back of the
program now in effect wholeheart
edly, or whether they are standing
aside and watching the men placed
in charge of the controls agencies
butt their heads ineffectually against
a stone wall.
Allan Kline, president ‘ of the
AFBF, says, "We are opposed to
price, wage and ration controls."
Price and wage controls are in
effect. He further says the real
cure lies in increased production,
strict government economy, pay-as-
we-go taxation, effective credit con
trols, and sound management of the
public debt. We have increased pro
duction. We have credit controls
and a pay-as-we-go tax has been
asked for by the President. Wheth
er we have strict government econ
omy or sound management of the
public debt, is another moot ques
tion.
Labor leaders have walked out
of the controls picture. They call
it a "lockout." Walter Reuther,
UAW-CIO president, says the "so-
called price control order is a fraud
on the American people." Thus we
have leaders of the two largest
segments of the people opposed to
efforts now being made to halt
price rises and inflation. Certainly
there is no spirit of cooperation
manifest there.
Now comes Eric Johnston, the di
rector of economic stabilization,
who says both labor and farmers
are wrong. Johnston admits in the
seven weeks he has been boss of the
stabilization program nothing spec
tacular has happened, that cost and
wage increases have not stopped.
But, he says the rate in increase
has been stopped and "that’s the
first victory in battling inflation."
* • •
Admits Mistakes
Johnston admits he has made
mistakes, that he will make more,
that he has much to learn, that he
has stepped on toes, but that his
choice has been between making
painful progress forward, step by
step, or being frightened to a stand
still by people who yell "ouch.”
Johnston says he believes the farm
er wants fair treatment and equal
consideration, that industry wants
the same thing, that labor wants
that too, that all farmers, labor and
industry are equally determined to
do what is necessary to preserve a
free America. But what they seek is
only what THEY consider fair treat
ment for themselves. So what is
fair treatment, he asks? No group
is going to agree exactly with the
others, or with him. But there must
be an umpire. So umpiring will be
his job and he’s going to "call ’em
like I see ’em."
# * •
Washington Silhouettes
One of the most venerable figures
around Washington and the national
press club is an old-timer—tall,
lean, white-thatched Earl Venable,
who came down here as a young
newspaper man as secretary to
Senator Borah back in 1908. For
the past twelve years he has been
secretary to the national Repub
lican congressional committee. Be
fore coming to Washington he was
editor of the Idaho Statesman at
Boise, and his father, Bert Venable,
was a printer and publisher of the
weekly Payette Independent, where
Earl cut his newspaper teeth. Only
recently Earl was retired as active
secretary of the committee, ‘al
though he is retained in a consultive
capacity . . . Senator Malone of
Nevada has introduced a weed con
trol bill . . . While the senate crime
investigating committee is investi
gating gambling and horseracing,
some members of congress almost
daily visit the race tracks near
Washington—these include Laurel,
Bowie, Charlestown and Pimlico.
* * *
More Agents Needed
FBI boss J. Edgar Hoover has
asked congress for an additional
$26,000,000 to hire more agents.
Hoover says Communists are “un
derground to a greater degree than
ever before but that the FBI knows
pretty much what they are doing."
* * *
Victory Gardens
Apropos of rising food prices, the
senate agriculture committee says
that more food can be purchased
with the pay of an hour of factory
labor today than in either 1947-48, or
in pre-war years. And remember
the victory gardens during the war?
The department of agriculture is
fostering the planting of thousands
of home gardens to grow more food
during Ihe defense mobilization
emergency.
/
Serve Pork Roast for Savory Dinner
(See Recipes Below)
Economical Pork Dinners
..PORK HAS ALWAYS been a fa
vorite meat on American tables.
Among the meats available, it’s
also an economical one, whether for
a special family
dinner or a com
pany favorite.
Scientists i n
the field of nutri
tion now point
out, too, that
pork is a rich
source of the im
portant vitamin
Bl, as well as other nutrients.
In buying pork, thrifty home
makers will find that steaks cut
from the shoulder offer a real bar
gain. These have a good proportion
of fat and lean, and very little bone,
and they are tender»and delicious.
They are cooked like pork chops,
that is in moist heat, slowly and
until well done.
Blade pork steaks are cut from
the Boston butt, the upper part of
the shoulder. Each steak contains a
portion of the blade bone.
• * *
THERE IS A seemingly endless
variety of delicious ways of prepar
ing pork steaks, all following the
one basic method. But variety ban
be given by the use of different
flavors in the liquid, and of different
vegetables or fruits used with the
meat Here are suggestions, to add
to your repertory.
Pork Steaks and Sweet Potatoes
(Serves 4)
1 pork shoulder steaks, cut
thick
1 can crushed pineapple
3 medium-sized sweet potatoes
34 cup brown sugar
Salt and pepper
Place the pineapple in a baking
dish. Cook sweet potatoes in broil
ing salted water until tender. Peel
and slice sweet potatoes and ar
range in a baking dish over the
pineapple. Sprinkle with brown
sugar. Season pork steaks with salt
and pepper and place on top of
sweet potatoes. Cover and cook in
a moderate oven (350°) for 45 min
utes, then remove cover and cook
for 15 minutes longer, or until the
steaks are nicely browned.
Spanish Pork Shoulder Steaks
Shoulder steaks
2 tablespoons flour
2 tablespoons lard
1 small onion
1 cup tomatoes
1 tablespoon Worcestershire
sauce
Salt and pepper
Dredge pork steaks in flour and
brown in hot lard. Slice onions over
them, add toma
toes and season
with Worcester
shire sauce, salt
and pepper.
Cover and cook
slowly until the
steaks are done,
about 45 minutes
for medium
thick steaks.
*Stuffed Cushion-Style
Pork Roast
Cushion-style pork roast
Salt
Pepper
Apple-Raisin stuffing
The cushion-style pork roast is
made by boning the fresh Boston
butt or the fresh picnic, and sewing
the edges together to make a pocket
for stuffing.
Season the shoulder, inside and
out, with salt and pepper and fill
the pocket with Apple-Raisin stuff
ing. Sew or skewer open side. Place
roast on a rack in an open roasting
LYNN SAYS:
Seasonal Foods Need
Careful Preparation
Fresh garden peas are at their
best when cooked until just done, so
they won’t lose their sweetness. Use
little water, and you’ll save vita
mins. Toss them with sauteed
mushrooms to make them really
special.
Turnips don’t always have to be
mashed or quartered. Use a melon
ball scoop to make balls, then cook
in salted water and lather in melted
butter before serving.
LYNN CHAMBERS’ MENU
*Stuffed Cushion-Style
Pork Roast
Fried Apple Wedge Garnish
Sweet Potatoes
Asparagus, Drawn Butter Sauce
Pineapple Cole Slaw
Cloverleaf Rolls
Orange Sponge Pudding
Beverage
•Recipe Given
pan with fat side up. Do not add
water. Do not cover. Roast in a
moderate oven (350°) until done.
Allow 40 to 45 minutes per pound
for roasting -a cushion-style pork
shoulder.
.Apple-Raisin Stuffing
2 slices salt pork
34 cup chopped celery
36 cup chopped onion
3 tart apples
36 cup raisins
36 cup sugar
2 cups dry bread or cracker
crumbs
34 cup chopped parsley
34 cup milk
Salt
Pepper
' Dice salt pork and cook until
crisp.. Remove cooked pieces. Cook
celery and onion in di ’ppings 3 min
utes. Core and slice apples. Add
apples and rai
sins to celery
mixture, sprinkle
with sugar and
cover. Cook slow
ly until tender.
Add crumbs,
cooked pork,
parsley, milk
and seasonings
and mix lightly.
Pork Tenderloin with Dressing
(Serves 6)
2 pork tenderloins
2 cups bread crumbs
36 cup chopped celery
2 eggs, slightly beaten
2 tablespoons bacon drippings
Salt and pepper
Choose two pork tenderloins of
the same size. Have the butcher
split and flatten them out. Combine
bread crumbs and celery. Seasocr
with salt and pepper. Add eggs to
dressing, bacon drippings and hot
water enough to make the dressing
moist. Spread dressing over one
tenderloin, lay the other on top and
sew or skewer the edges together.
Season outside with salt and pepper.
Place on rack in open roasting
pan and roast in moderate oven
(350°) for one hour. You may like
to lay a few strips of bacon across
the top to keep the meat from be
coming too dry.
Broiled Spareribs
(Serves 4 to 5)
3 pounds spareribs
3 cups water
1 cup vinegar
34 cup minced onion
1 clove garlic, peeled and
minced
136 tablespoons Worcestershire
sauce
34 cup granulated sugar
3 tablespoons catsup
2 tablespoons salt
5 tablespoons fat
34 teaspoon pepper
1 bay leaf
Broil spareribs in broiler oven
until golden brown on both sides.
Meanwhile, combine remaining in
gredients, and boil for 10 minutes
in an uncovered saucepan. Place
spareribs in an uncovered baking
pan or roaster, and pour some of
sauce over them. Bake in hot oven
(450°) for one hour, basting every
10 minutes with rest of the sauce,
which should be kept boiling hot.
Tender asparagus tips, the first
of the season, are always good with
such simple seasonings as melted
butter, salt and freshly ground pep-
.per. For a novel treatment, combine
with freshly cooked green garden
peas.
Bacon drippings and crumbled
bacon offer a good seasoning for
some of the early vegetables like
peas, asparagus and green beans.
Add sparkle to fresh pineapple
with a dash of lemon juice. Sugar
it and wrap in coconut shreds tor
a cool salad treat.
SEWIN8 CIRCLE PATTERNS
Dress and Cape Pair for Tots
Sun Dress Has Jacket to Match
8682
2-6 yr*.
Little Yoke and Dress
XN adorable little yoked dress
^ that buttons on the shoulders
plus a simple to make cape that
your young daughter can wear
with her other dresses, too.
Pattern No. 8682 Is a sew-rite perforated
attem in sizes 2. 3, 4, 5. 6 years. Size
, dress, 1% yards of 39-inch; Vfa yard
contrast; cape, 1-3/8 yards of 54-ineh.
5.
The Spring and Summer STYLIST is
filled with ideas for a smart, practical
summer wardrobe; special features; gift
patterns printed inside the book. Send 25
cents today.
Wearable Sundress
X OUTHJj’UL, wearable sundress
that boasts a fitted middiff,
comfortable cross-over straps.
Add the scallop trimmed jacket
for a smart street outfit.
Pattern No. 1740 is a sew-rite perforated
pattern for sizes 10. 12, 14, 16, 18 and 20.
Size 12, dress, 4V« yards of 39-inch; Jacket,
1% yards.
•SWING emeue PATTERN dept.
M7 West Adams St., Chicago 6, III.
Please enclose 39 cents plus 5 cents
^Mcoin for first-class malfln
in coin for^first-class mailing of each
Pattern No. Silt
Name
Address
A SOOmmDRESSMEST*
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HK
BACK ACHE
TORTURE?
SORETONE Liniment’s
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posure. use the liniment specially made to soothe
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Soretonc Liniment has scientific rubefacient
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So ret one is different? Nothing else "just like
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Try Soretone for Athlete's Foot. Kills aD 9
types of common fungt—on cootactl
• «' t •
ll
SPRING
f*
GET
YOU
DOWN!
*{* "The lazy Ustleas feeling
*** comes to persons the first
days of spring. —-W
GET“RI
WITH 6
Spring fever is no joke!
symptoms are unmistakable.,
a lazy listless feeling, *<
tongue, lassitude and
depression ... due to irregular
bodily function. And no -won
der, after months of
outdoor exercise, fewer fresh
fruits and vegetables, dry
door air! Do as
done for generations, put
self right again . •. feel
fast...
thousands have
TAKE
Hand-Me-Downs
“Well, Bobby,” said the minis
ter to the smEdl son of one of his
deacons, “what is the news?”
Popper’s got a new set of false
teeth.”
“Indeed,” said the minister re
straining a desire to laugh, “and
what will he do with the old set?”
‘Oh, I suppose,” replied Bobby,
“they’ll cut ’em down and make
me wear ’em.”
The
original
666
Quinine
Formula,
L -