North Carolina Newspapers

WEEK ENDING SATURDAY, AUGUST 1, 1953 STATE COLLEGE ANSWERS TIMELY FARM QUESTIONS CALIFORNIA beckons Mary Ford from New York City, and why not since Los Angeles is where Mary and her sisters have made their home for over a period of years But those-- of us here in If tv, \ ork C':t. »h v -have : Marv would enjoy l.t-r company here in the ; ayci'y where there; ore many opportuniti": fn such a charming and talented personality . as our JdAiRY FORD. ■ • - NATALAIK 1 HAZIER whose ; poetry please.-; me Shut-ins on tin Lou LuTour Show is no vacation irtg and will te so doing forth« month of August. . . . in speaking oi vacationing, it - liii.XICO tor Julia Redly, H N and) Guidance Counsellor :u Harlem J Hospital School of Nursing, while it'- MICHIGAN for -i- j Pear) Schwsrtv. . -f St. Lou;.-. Missouri. . 1 I.NTA —the International New : Thought Association and t-hv JL- ; HOVAH WITNESS orvanbation i are tilling NYC anti in a most nn- j usual way ~ith both .roups berzu endowed with •uprr-rnc thought, j .mind, body, and surely • ractiiv*. Know !iit TRUTH and th«TKI ? rK shatl =et fcs-u. that seem? to he what both gr.mp.-- ..r-.- >-a»:n their own way. . E. !.-. htld it* meetings at H-a.-d Ast.o • rue- JV\ held theirs at the Yankee stadium. May fiod . Il' hi-'-t -ile. in -a Upon bo-l :p : ST i O'. ’SANS a.v • n>-- in tin bright lights her« in NYC :.ud a nutng then: are HAZEL GILES and JUANiTA TCI..EY. . . both, among the thousands who trek to the schools when September r«U arcmnd. . . EUROPE ha i outs it* welco.no carpet last week sot Li. C W.-v T SCN and DR KARL AND MRS. VVI! I i MS of Love joy lllinoi-. . The group . ill find u lot to do n the three tr.fii.th-- uvvi >n Luo.pt. SUSIE WHETSTONE OF MONfT Oiie Dime Provides REAL Health Food j 1 Almost everybody eat* at least three times a day and almost everybody worries about what he eats. Some people worry so much that they fall for the food faddist's advice and load up on expensive items, Others cat only specific classes of foods. All this ev\ » .} when the fact c/~'J of the matter >» that most ftfakS ■ < people simply V,-,;.balanced diet of common, ordinary lood —meat, vege tables, dairy products, fruits, wheat products —to maintain a heaithv weight. And if they are overweight they still need all these things but merely a reduc tion in the total consumed daily. in any case, people interested m maintaining proper weight will be glad to find out that just ten cents worth of the common est food of all—plain, everyday enriched bread-ycan provide sig nificant quantities of a number of essential food elements. “Wheat: A Bargain in Food," by Anna May and Dr. James Ft. Wilson, in the July issue of To day’s Health, published by the American Medical Association, explains why people on reducing diets are making a mistake if they give up bread, Hour and other wheat products. Dr. Wilson, who is secretary of the AMA’s Council on Foods and Nutrition, and his wife point out that wheat flour furnishes far more than calories. “If you ifive up bread when on a reducing diet,” they say, “you deny yourself an inex pensive source of a number of things your body needs.” Bread contains a significant amount of protein. All of the es sential amino acids necessary to good health are found in the proteins of wheat and bread. However, the quantity and pro portions of these amino acids ore such that wheat proteins do requiic supplementation ydth animal proteins such as occur in V ' -—Em* p*'Ug< l« ino*** •*> ———— l twe touch-ups. A*«il«t»i» >* JHBuP SUPIK-<rLO II *h*d«*. Cevtn <|f«r fc*l* •b ‘‘JBfTT —Uwd th*t«ed e( *«(-H«tm4 156% p»rt*<t. WjW-tRI 1 pack*. No mot*, * boooti- to*. TS* pin too y fejejaßi clw&Mjf* 0 8 («i <*si-h»n«# *h*d* i* k ”~ ~ I •»««*«• is » miiwtoi- j9*m *, / ss*«itsc»“ “*• rftte*ti»Kl ,m*mz r ip,;. io« pia* t« H Hi* ***•« Our ptodust* «r« *v«!!*U» Is moil t)n*(j Star** m ffl Scalp. * S««uty Saioiu *nd i< set eiaUintbie. «• will <&!* to f| you direct. «* feiiewti f._Wt' p»y *B the f>«6t«9« os olt trden *? st/>$ ec a»*r*. Br S i? you »end your payment with tho »fd»r yes »*v® pcying th« W C. 0.0. FEE *nd Moooy ORDER FEE, which Hu U, S. (•**! Office j Department choree* w> oil C.O.D. po/solo. t I tUXf'WFOCp. U7 P AN'Wfc fmm X j r .. - ft usual spots when time out from j : u.dy permit--.-i-iAit her* in NYC. I This time Susie has her neice, Sarah Lo no no no it's S-. -ah j SUE with her here in NYC to in- j ••joy a Mi \ a canon aSu . f that dyiyyxae and charming per -miality. B.ALCINF HARGROVE I tia* just returned from the snores of J ri . here she was Principal I ; t line- of the American Schools ! there for a two year period. . . "B” as Aie is called by her many t.iends came to NYC from. St ; Louis, Missouri and then went to ' Japan where she stayed a year, .lammed to NYC and taught a •Mule, but just had 10 get back tc I JAPAN '.shore she seems to like !it n v eil that nte is returning a- I gain very soon. | WILLIE BRYANT, that meat D ; J and also wonderful personality, j jis going ail out with the right { ! crowd behind him to win as Co m i jed ire a a here in Harlem. . . : Nt w news, fresh news, and • . great news will come to u: Gere j - over a weekly Broadcast front j I such prominent folk in the Jour- ! j nalisuc field „s JULIUS ,/. A -1 DAMS, DR. FI EMMING, and o i thers, . . j CANAD Y is the usual vacalion i spot fo>- those of the COMB IN .iTION BUSINESS SCHOOL, hen j i:\ li al-i ■m. . . PROFESSOR ; NORRIS F. ROACH. Founder anc principal of the School arrange! HI trip* and a rood time i,= alwriys aa-I b\ ail. . ATI ANTIC CITY. NEW JER SEY still a tin. .play spot of trie EaH and it I no wonder that so r:;New Yorkers just seem to 'tlii down tht-ic 1 very week-end— •.ui for , real rest a-, well as fun iuany me comet to ALBRECHO .. X. HORACE down in LONG ; BRANCH, NEW JERSEY. 1 : . .-,’bi'i-cy, Anchorage i- that | GG.iILRY. ALABAMA doing the woi.derut! -pul where At.IDA C milk, eggs, meat, fish, and poul try. When eaten along with j these animal foods, it is safe and economical to supply one half to two-thirds of the body's daily protein needs from plant sources, the article says. “At current prices,” the article 1 goes on to say, “ten cents worth i of bread will give you almost one third of the daily recom mended allowance of protein ' (70 grams) while also supplying 600 food calories, which is about, one fourth the caloric needs of I an office worker. “Wheat protein today is con- 1 siderably less expensive than j the protein of whole miik and j much cheaper than protein in > the form of meat. Wheat pro teins are a real bargain.” Flour and bread have other j bonuses, according to the article In addition to the nutritive j values already mentioned, ten j cents worth of bread will buy the following portions of the recom mended daily dietary allowances I of these four essential nutrients: I nearly half of the thiamine; be tween one sixth and one fifth of the riboflavin; between one third and one half the niacin, and about one third the iron. The «i tide says that while bread fi \2/£?. does not sup- Jri > mL, ply all of the ia essential nu trients, n 0 single food '—■■■■li, lufjSm, item does that. R 2 “Wheat rightfully plays an important role in our basic food economy,” Dr. and Mrs. Wilson ray in conclusion. “Its cost is no measure-of its importance as a part of the good diet. Ten cents worth goes a long way in sup plying the body's need for food. And it is not bread alone that does this. Breakfast cereals and other wheat food products made from whole grain or enriched white flour supply about the same proportions of nutrients at a comparably low cost. “Give us our daily bread!” i Charm ! , . i CHARM in all ways and especi ally during the summer when that hug, Perspiration seems to get hold of several persons. . . and in such a bad way. • - Ri§ht now, since vve are cut oi printed material on. how to eliminate un derarm perspiration we have not been able to send the several per sons who requested same. But here is some worthwhile news on how to keep that hair as it should be even though you do per spire in the head. . Just set yourself a POMSTIC'K. 1-OMSTiCK is worth every tut ol praise it is getting and can be ; secured by just dropping a card to | PALO at 7B Fi.UA Avenue in NYC | ;nd mentioning that you read a j tout it ui the lou l.uTour Charm I Column. • • Os course it costs ! sowething. but wh«t good doesn't? j Oh, you are now anxious to know f r'hv- cost well any.hiur worth • adang about is ureiy oort-.i giv ing the cost of. I guess So it's p;st SI.OO plu- tax - $1.23 in all. . Not bad for something that is al eadv pn :,nr- d. and ready for you just 'to apply to the hairline so that •ou will havt a permanent sheen, ijoss. and that .lovely look in your .air at all times. . . • Right now vou ward to a now vhat to do Vs keep that lovely 'ook it. your hair regardless o' erscitution. . Lou tias just told you. . So there is no cs : us-- not to keep it 100 kin s good. Tills is Lou i .uTour - Gloom— ; | Hotel Then: a NYC. \ ' ' ’ " | f | DAILEY is the Hosuvses . | And so u ; still vacation time j i vit'.i >a -vs :-ody either ttirt- nui | >f their o.vr. town or ttat rctaxing . j it. home. . . . a- Lon 1 < four j if G‘Ob;J is doing here nt Hotel; Theresa tight in the heart of Har lem. . ■ NYC. . . i 1 |_* 1 j RAYON CREPE FOR SUMMER WEDDINGS j j V A JUrttnl lic-Iltru FROSTY PINK in a crisp, high fashion rayon crepe - made possible by the newly developed “Minifil” crepe yarn. Tiny rolled collar, wide rib-encasing shirring, and a gracefully draped skirt are designed to match the mood of the moment . . and the feminine figure. A '■efreahing dress for summer weddings and other special occasions. AFTER SWIMMING ... A SMOOTH FINISH j i ! ! ...... -•■ ■;• •• ■ • : J .* J- :. - ... - v m I - »' ' '-♦> ’ >♦ & TBK \ : : I i -. i I f| | ! . S - .y ’/V, «&**—„. * 4<; /- i ~ V • ■ -..... ■*.. - * . .» ■ * WHETHER you swim in the ocean or a lake or river or pool —a day out of doors can play havoc with your skin. But it need not if j you take this tip from the makers of Trushay hand preparations: Don’t put your hand lotion or cream away because it is summer in stead of winter! Tuck it into your beach bug instead Use it to soften the outer skin and to overcome the effect of losing natural oils under (the drying summer sun. Smooth it on arms and legs, elbows and knees and face, as well as on hands. It will feel soft and soothing on your parched "Vi I frdp fm State College HINTS TO HOMEMAKERS fiOOi. HO l bL;K.Ei: TIN G HABITS j Cellophane should be removed! | front lamp shade., before using l u.euk becauqo the Goal from- the s .o duiiiks the cellophane atici ! tend.; to pull the shade out of : shape-- cellophane if. used only to ! protect ‘-.isde from wear and tear ! in the shop. A cloth .moistened with vinegar ! will whiten piano keys. To prevent mattresses from picking up rust murk- from ; springs, give the springs j coat of . ini. when the orivinal paint .i.w* . i.-oi* tii ivcariiu.'. ihui. When repairing furniture re -1 quo lag a slender wail, try gripping tht nail in : springpiipcr Clio un j til it if well started. Burt hangs clownd ard. so when • clem v.'.-iIL brush in an up i . aid moiion to prevent smeai'ing i and ;ti vTUvin.;. Keep >.-«! chtnent shade-'- clean by j uisir thi-rn; i! ex ill omhe th-m | easy to do. t and add u soft luster i ; to r.ii fjniih. Wall , las! ■' r will not track so j ctfii.v if nad piece of adhesive or cellophane tape i : pasted over l THT! CAROLINIAN the spot where a tack or n ,it is to j be driven. Immediately after polish r.g a brass or metal dos t- knocker? wax •' it to kvop li looking bright longer. , To ipnvA'O white rings, left by j hot dishes, place a few drops of i camphorated oil or seed oil on the ring, let soak in u few minutes, i then polish v. 'th a soft doth. Per acre yields of U. S. cotton have mere" -d 24 per cent in the past 15 years. ''"tat bShlc j j " 11 ’*** j JANESVILLE, W!S.—Here is a new, simple and inexpensive ! remedy for the familiar complaint—not. enough storage splice. Any vacant corner of a room ran be converted into an attractive, useful storage or wardrobe do set. Above photos, showing closet door open and closed, depict how a child's room has been improved both from a practical and eye-appeal standpoint. Ka-Tox folding doors, developed by The Hough Shade Corpora tion here, au made M narrow vertical slat* <»f smooth Northern Bass wood The sluts are woven together with extra-strong seine twiru | to form a wood fabric with" distinctive, interesting texture that bar mortizes with almost any type of decorating theme. An average handy man —nr woman—-can enclose the closet in a half hour or so, using | such c«m;.;ai tools as screwdriver, drill and hammer. i THE SAFE AND EASY WAY i TO CARE FOR BABY FOOD i ! <(R) No mother wants to lose any i part of those health-giving vita- I mins and minerals which have been : so carefully captured in each jar of baby food! But improper hand ! ling, heating, or storing can do just that. So here are slmple-as-A BC ! rules for caring for baby food the | right way. . , , At Before opening a baby food jar, wash it and dry it with a paper towel —or wipe it with a clean damp cloth. Then, with the handy little cap-lifter which The Beech-Nut Packing Company pro vides mothers at no cost, remove the cap. To reseal it, just press j down firmly—-but be sure you use : the same amount of pressure on ' st) i sidles 1 Called “Mother’s Friend," the j Beech-Nut cap-lifter is especially designed for vacuum-packed glass ! jars. With a slight twist of the j wrist, it lifts the cop from the jar, i leaving the cover intact, permitting convenient and effective recapping I for refrigerator storage. One of | these handy lifters may be had at i no charge by writing' The Beech- Nut Backing Company at Canajo harie, New York. B: To beat retain food values 1 and Flavor, spoon the required amount for one feeding into a custard cup or teacup ana place in a pan of hot water. Let it atay there until the food gets warm, not hot. Serve fruits and desserts at room temperature. C. Store leftover baby food m the jar, carefully rescaled, in the coldest part of the refrigerator (not the freer,inp compartrnent 5 of i course). With good refngesatiou, leftover fruits and vegetables may be stored and saved for subsequent servings—-either for the baby or in adult recipe*, m 1. by 'l-'ryJtiye £ . Tnts ;.s the ..itffifl ij„ i tittle old New Yon: really lives! jup to its reputation—the fathion! | center of the country if not the i | :voriu. Far lion designers and couture j 1 K.uses '.vhirh have worked in the j ! greatest secrecy are now revealing i -to the v, djp'.'s women what they; will be wearing this fall. The long ; awaited secrets ore out. and now North Carolina’s hurley tobacco : j acreage for harvest this 'ear is : I estimated at 11 ifiO acre- ti per 1 cent below the 15,C00 hdi vested j i . ■ IctSk yeai ! How A Doctor S a shipwreck at sea, a doctor v and a truckload of scientific insti i across the mountains of North Ca ;■ transformation of whiskey-mak ing from local hobby to state wide industry in Kentucky, 125 years ago. Largely it is the story of Janies Crow, doetbr-turned chemist who came to this coun try soon after graduating from the famous Edinburgh College of Medicine and Surgery. j James Crow, a Scottish physician who preferred a career in chemistry, jour neyed to Kentucky in 1825 with whst may have been the lirsi set of scien tific instruments in the area. He found tha* the major problem of the frontier was a stable formula for mak ing bourbon, and his scien tific methods made him “the man who pul Kentucky whiskey on the map.” In the fastness of Kentucky’s Woodford County, he found that the. small distillers had long pre pared their beverage with no defined rule or formula, some what after the old mammy’s version of bread making by tak ing “u. passe!" of meal,’ “a pas- Et!" of moil, and “so much" water. Frequently, good whiskey 3 » i •» M&ti.tiP writerr. .anuft- swvt-ts *4r«xvi - fall over the country are iu the I Big City viewing the collections, i and frantically rushin,-. from one ■ house to another, eating little j needed food at the day time show s, - I and drinking much needed cock j tails at the evening shows—-all in ian effort to get first hand infer - 1 matron to their readers back home j telling them what will be THE Iting in fashion this tall, i Now that the master pieces and I works of art fashion-wise are off i the canvas, so to speak, one would | think that the designers wjtild be ! very relaxed—-just waiting for the, i orders to come in. It isn't quite | like that, however, for at this; . moment the designer* are most j concerned about just how much appeal their individual collections will have, and in short whether or ; not i teir fashion ideas will catch | on. U is a little early at UUs writing' to tell ju*t what the I - Low Calorie Pick lei> Here's news, so: dieter* who complain about blun.in - s m uo-ir diets j —Sweet Pickles and Sweet Mustard Pickles with s.u'c.-;y a . a lories. For summer picnics and all year round f>■>■•! ' liioy :■••• dieters need not give u(i the sweetness they like now that tii- n-w not'-ealorit sweetener, Sucaryl, is here Suearyl can be cooked right in -dh the ! other ingredients m a recipe because it <1- .. ; I'ecome ’ Jt. ior lose its sweetness at high L niperatures. Tt y : •.-> ■■■ >• l.ibi CALORIE SSt LI.T PHivt.!.:* 2 small, fresh cucumbers l? Sucaryl tablets «.« I 1 ita»t>oi<n- sucarjt 4 cauliflower* floweret- Solution f, cup linegat 2 lahle-p.-on mi ;.1 , .him- -|o>r 1 | Cit p •.iI i l Slice cucumbers inch thick, iv. >o m . i-iii m brim* made t>> dissolving 3 tablespoons -alt in J cup* water Dr,;;i , combine with cauliflower, vinegar and Sucaryl in saucepan Tu spices in chee#*- j doth bag, add Cook 30 to 15 rninutv:-. Remi'-'>« from iieat. a<IU water, i stir well. Remove spices. Makes 1 pint, it a!- m! 10 sen my* of IMr ounces each. Each serving contains 4 calories pint mu, ii; tat, 0; car bohydrate, I gram, if made will: sugar, *• wh serving, 24 calories '"// die! is sodium resiricted. omit brine soaking, LOW CALORIE SWEET Ml ST\Hl> PICKLES Prepare pickles as abo'e, before adding water, combine I teaspoon i dry mustard and 2 teaspoons cornstarch; blend with water, add. Cook over low heat 2 to 3 minute* Maker about 10 servings of i 1 i ounces each. Each portion contains e, calories: protein, 0; fat, 0; carbohydrate, I giants if made with sugar, each portion, 26 calorie VO/t : These pisktes si t! keep oboist id, in three use 4* umlet rr/rigtrtf* l lion. Tan Swimmers Cop Honors In Annual Endurance Meet let High Standards i who preferred practicing chemistry, ruments carried in an overland trek arolina and Tennessee figured in the was made, but just as often tha i run failed to produce the hoped for result; and was invariably ' attributed to a “change in the moon.” The new arrival shut himself i up in a log cabin, experimenting * ' with ingredients until he was satisfied that he had the formula l destined to revolutionize whi? key-making and establish the fame of Crow whiskey through out the world. Crow was the first to use sci entific methods hydrometer, saccharimeter and thermometer —arid was the first to introduce a hand-made sour mash process, using spent beer. He employed a mill to brush the grain ar.d clean all the kernels. He insisted on stricter sanitation than his fron- ( tier predecessors had practiced. And where others dredged every possible drop of beverage from the grain, C»ow set a limit of two and a quarter to two and a half gallons per bushel of corn, Bui. the Scotsman character is tic ally showed the Ken tuck iarh how to profit from his rigid rules. He made it possible foi them to raise their prices—to 25 cenis a gallon. Within a few years, he had his own distillery, established when he discovered a limestone spring or. Glenn Creek near Frankfort. ' Soon the barrels were tracing East on wagons, bearing the “distiller’s mark"—James Crow’n I whiskey—on their ends. For the hearty social life of Washington. Senator Henry Clay imported Crow’s “wonderful by the barrel. Clay’s ! friend and adversary, Daniel I Webster, called it “the finest whiskey in the world"—a state ment still being- echoed over hotel and restaurant bars more tbsci a century later. PAGE 11 tall trends will be, for as a model is paraded before the audiences i: gradually becomes evident that one or two idea* *eem to permeate the collet!- tiut.s <>f most houses, and one or two so>.d Ideas, fabrics, c>»l oi* aiut silhouettes seem destin ed lo become ttie trend. Wit Jr, tlu next few weeks we will digest and. then disseminate information ihrouefi :Ecse columns, out sot the time uein.- vve will be cunumiiM vui c-'vuit* to the gen t cai 'i.'.- .d* - faibv'. thave the spe cific Set -jH ot in- s-nplr- COlldC uon. ('Vie tGing sec. ms certain—The poodle Ga> gone back to the dog house, arm there seems to be not a •:igp. of (joo.il-, cloth in ibe newer dues to- tali. It seems that de *!gners are stitching for—and alas finding - the smoother, silkier hair ed animals to grace tc. Judy's gown. And speak my ol gown—we must .e> that i vc.i tlu night gown ap pear* io fur-trimmed versions hr some ci t o iuuu li, collections There i* the to ich of fur every where. Biit tack to r.is rabrics —they are definitely smoother and silker. The luxurious look rather than the casual one. The bateau shaped neck seems to be favored in the collec tions. Often it appears wide on the v-houlders and comer, to a deep poifti ui iront. Th; color ;hat < t-rre to be in the tore at the moment is one in troduced cy Christian Dior Bv GLADYS P. GRAHAM bay shore, i, r. <anpj —two tan athletes both veterans of World War 11 and aces in ineir specialty, eamt old on top last week in a field of (4 who participated in a seven-mile endurance swim in the fourth annual Fire Island to Bay Shore event Robe-Go Lopey was first and Carlos Burn*, second, shattering .11 previous records, * Lopey. a senatorial government employe*- >• ho has been swimming sine.- hi.-, early ..ears, almost lost the race due to his leg injury caused by .-Grapnel during the tui. He limped to victory to set the record of 2 hoars 24 minutes and 2<i seconds. North Ca.yii-iu fanners are pro dat ink more buy per acre* tflis year.