Historical Newspapers of South Carolina

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PAGE 4—The Newberry Sun, Newberry, S. C M Thursday, Nov. 21, 1968 Members of the Retired Teachers As- annual luncheon last Friday. An overall sociation of the county gathered at the picture of the group is shown above. Youth Center on Speers Street for their (Sunphoto by Steve Armfield) New system to be initiated at college Newberry College will sub stitute the 4-1-4 calendar fur its traditional semester system brg'nning in the fall of 1009, President A. G. 1). W iles an nounced Saturday. The 4-1-4 calendar consists of two four-month terms, fall and spring, between v/hich is sandwiched a one-month “in terim” term in which each stu dent will take only one intensive cou rse. The new calendar plan was recommended by the curriculum committee and approved by the faculty earlier this w-eek' then announced to students by Pr. Conrad R. Park, dean of the faculty and curriculum com mittee chairman. A sub-committee of faculty members has been considering calendar and curriculum changes since last year. In October, the sub-eomniitto“ headed bv Prof. N. Kibler Williamson spent two weeks in the midwest visiting liberal arts colleges there and examining various successfu plans. The 4-1-4 recommendatioi Or. Wiles said adoption of the new calendar foreshadows a number of important changes in the current Newberry College curriculum. “These curriculum changes are yet to be worked out by the faculty,” he said, “but we see some exciting possibil ities for innovation.” Much of the innovation, h o n- dicated, is likely to center in the one-month “interim” term. “This period is being used in various ways by schools now on the 4-1-4 calendar,” Dr. Wiles said, “but most are employing it to greatly enrich their cur ricula. frequently by offering intensive, specialized courses which simply cannot be fitted into the traditional semester system.” A fringe benefit, he suggest ed, will be the elimination of the short period of classes af ter the Christmas holidays, just before semester examina tions. Under the new plan, stu dents will finish their first term exams before the Christ mas break, begin the one- month Wm in early January, and finish the second four- month term in late May. A complete catalog for 1909- 70 wdl not be issued until the faculty settles unon course of ferings. precise calendar dates, and other details of the new program. Duck season soon be here The duck season, including coots and mergansers, opens November 27, the day before Thanksgiving, but hunters are not expecting much shooting until later in the season, when cold weather drives the ducks southward. One cheering fact for duck hunters is that the season runs until January 15' a week later than in recent years. The com mon and justified complaint of duck hunters has been that many of the ducks did not get down until after the season had closed. The daily limit on ducks is three with six in possession but there are special regulations covering some species. For in stance, the daily bag limit of ducks other than mergansers shall not include more than two wood ducks, one canvasback or redhead, two black ducks and two mallards. The possession limit shall not include more than four wood ducks, one can vasback or redhead, four black ducks and four mallards. The limit on mergansers is five daily and 10 in possession, of which one daily and two in po ssession can be hooded mer gansers. Coot limit are 10 and 20. The goose and brant season opens December 7 and closes January 25 with a daily limit of one and possession limit of two geese. Riant limit are six daily and six in possession, which makes little difference to South Carolina gunners as few brant came into the state The woodcock season opens Thanksgiving Day and closes January 31 with limits of five and ten while the snipe season iuns December 13-January 31 with limits of eight and 16. Shooting hours for all mi gratory game, except doves, are from one-half hour before sun rise to sunset, including opening day. The second half of the split dove season opens December 6 and closes January 15. A federal stamp costmg $3 is required of all migratory wa terfowl hunters over 16 years old. The stamps are on sale at Post Offices. They are not re quired for doves and marsh hens. USE CHRISTMAS SEALS resulted. Spend Christmas with BankAmericard... the credit card for everything. South Carolina BankAmericard i Mrs. Livingston service held Mrs. Anna Elizabeth Sligh Livingston, widow of G. Rufus Livingston, died Monday in the Newberry County Memorial hospital. She was born in this county, daughter of the late John J. and Mary Jane Neel Sligh and was a member of Newberry ARP church. Surviving are a daughter, Mrs. Elizabeth DeLoach of this city; a sister, Mrs. Mildred Stvron of the city. Funeral services were held Wednesday at McSwain Funer al Home by Rev. E. L. Bland. Burial was in Cannon’s Creek Mission Church cemetery. Mrs. Tom Long’s father dies William F. Lawson- 87, of Columbia, died Friday at the Newberry County Memorial hospital. Mr. Lawson was born in Cokesbury ,the son of the late John E. and Betty Matthews Lawson. He • was a master plumber in Columbia for many years, and, since his retirement made his home with his dau ghter, Mrs. Tom Long. He was a member of Shandon Baptist church in Columbia. Funeral services were con ducted Sunday at Whitaker Funeral Home by the Rev. J. Anderson Bass. Interment was in Columbia. What A Picture-Perfect Pie! Mince meat crested with lemon chiffon is as easy to make as pie. The Borden Kitchen way simply calls for spooning the mince meat (it’s ready to use right from the jar) into a pastry shell, covering with lemon chiffon, and refrigerating until the family is ready for its just desserts. Mince Meat Lemon Chiffon Pie (Makes one 9-inch pie) 1 baked, 9-inch pie shell 1 tablespoon (1-envelope) unflavored gelatine 1/4 cup sugar 1/8 teaspoon salt 3 egg yolks 1/2 cup water 1/4 cup reconstituted lemon juice 1 tablespoon grated lemon rind 3 egg whites 1/4 cup sugar 1 (28-oz.) jar Ready-to- Use None Such Mince Meat Combine gelatine, sugar, and salt in a medium-size saucepan. Beat egg yolks, water, and lemon juice and add to gelatine mixture. Place over low heat; stir constantly until gelatine is dissolved, about 5 minutes. Remove from heat. Stir in lemon rind. Pour gelatine mixture in medium-size bowl. Place over ice water, stirring constantly, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff, but not dry. Gradually add sugar; beat until very stiff. Fold into gelatine mixture. Spoon mince meat into the bottom of the cooled pie shell. Arrange chiffon mixture evenly over top of mince meat. Chill in refrigerator for two hours, or until firm. 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