^ESDAY, AUGUST :
Homes For ]
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>- 'icated houses
'. e type shown ;
"tove will be shipped yvr._
u('el, , throuffh^lend- WttffiljQ
wt'i/ British families,
' " . of the Nazi lgjj|lHgj
. - tomb blitz. Fix?ui'k
*a ! ' BMP
] i, . and Kitchen
-.l:own at ri(ht, KSjffl
.,..j by Britain, are <
of luxurious ^^HP
j (amiuar iu i
v '.. .in housewives. M,'
Dairy Product
To Health,
^rey Tells Part Dairyman
Have Played In War
Outlines Future Course
To Follow
EMPHASIZES GOOD
DAIRY PASTURES
Including Food Production,
Including Pasture, Can
Be Secured In North
Carolina
BY J. A. AREY,
Evtension Dairyman.
Milk and other dairy products
nave proven beyond question that
itev are essential in maintaining
He health of the nation and for
fighting a war. Just now dairyBe-.
of North Carolina and the
Vr..-.r; States are making a specs.
effort to produce enough
milk to meet the local market
it. war demands. Under normal
(Tuitions dairy products are in
fill supply at this season but in
1945 conditions are different.
Ser e dairy foods tightly rationed
itie others are not in sufficient
apply to meet increasing descds.
Milk has gone to war.
For Fighting Men
Jtie daily garrison ration for
tar fighting men in this war Is
C our.ccs of milk, or its equivate:
per man as compared with
11 ounces per man in World War
I Ir.spite of the fact that U. S.
h.ryir.en are now producing
Ik-', ti 1-2 billion quarts more
auk per year than before the
or they cannot meet all the
fcmands for both our military
totes and civilians. This is the
inson for the tight rationing of
latter and cheese and why ice
stair is none too plentiful at
tor time.
Extra milk has been used to
icvar.tage in our war plants. It
> reported that one plant in New
fersey reduced its accident rate
If 30 percent through the expefet
of having its employes
tak a glass of milk between
fcals.
After the War
Some dairymen are worried beto*
the supply of milk and
kiry products will be too large
ii war and that many
will be forced out of
The answer to this
is that the national In-'
1-probably be on a rela- [
gh basis after the war
consumers will be able
lase more milk products j
ore. Besides, in recent;
any people have drunk
le quantities of milk for
time and after the war j
they will not wish to re- j
a restricted milk diet, j
i proven itself one of the !
ds in the American diet |
s up to all of us to keep
t continually before the
ite to Dairy Workers
dairymen are faced with |
ihortage of labor on the
md in the milk plants.
>f the workers in the
and on the farms, are
Id men or boys too young
tary service. Women and J
girls are also furnishing,
abor. Five workers are
'ng to do the work of six |
and they are working exdly
long hours and withf
these people are renderreal
patriotic service and
re some of the unsung
of the war.
rth Carolina Farmers
'g the war years the numdairymeil
in North Caro**
been considerably in-1
and more milk routes
ken established. Many;
have been closed by a j
'e of labor and others I
aken their places. There
any more 5-10-cow dairylan
formerly.
Jisure against a drop in the
or milk, as will occur with
'er farm commodities, in
ost-War period, pastures
_k established now. Good,
I, 1945
Bombed Britain ' M
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:s Essential I
Says Specialist I
Expert Advises Canning f.
Of Fruits, Vegetables
(Continued from page 1)
canning of fruits and vegetables: j H
1. Can only fresh food that is K
in tiptop condition. 2. Have food, j fc:
jars, and everything used in can- H
ning thoroughly clean. 3. Work j If
quickly so as to can "freshness". K
4. Heat food long enough and H
hot enough to make bacteria and I
other organisms harmless. This j |
will greatly help in preventing ] I
food spoilage. 5. Follow up-to- j I
date directions and time tables, ' I
backed up by scientific research, i;
6. Make sure that jars are sealed i I
air tight, to keep spoilage org- I
anism outside containers. 7. Store j I
food in a cool, dark, dry place. j I
Home canners are interested ft
and concerned over the sugar ftavailable
for the canning of I
fruits this year. Sugar helps I
canned fruit hold its flavor, color, I
and shape. Water, fruit juice, or I
water mixed with fruit juice may i I
be used with the sugar to make I
a syrup. Syrup made with gran- j I
ulated sugar is generally the most I
desirable sweetening for canned I'.
fruits. To make syrup, boil sugar j J'
and water or juice for 5 minutes. I
If scum forms on top of syrup, I
remove it before adding to fruit. H
About 3-4 to 1 cup of sugar is l'!
usually allowed per quart jar.
To make a thin syrup, add 1 I'
cup of sugar to three cups of I
water or juice, add 1 cup of 1
sugar to 2 cups of water or I
juice; and for a medium syrup, I
add 1 cup of sugar to 1 cup of I
water or juice.
Under the new provisions, the I
maximum amount of sugar al-I I
lowed to an individual is 15; I
pounds, instead of the 20 pounds I
maximum announced earlier this K
year. The general wartime rule Iis
1 pound of sugar (2 cups) to K4
quarts of canned fruit. The Ik
home canner, to get the best use fty
of her sugar, may vary the 4 to ft
1 canning ratio somewhat accord- ft
ing to the fruit she cans. Sour V
fruit may demand, and get, more I
than the average sugar, while I
very juicy and sweet fruits can ft
take short rations on sugar. Such ft
individual adjustments may be I
worked out by the housewife.
Honey may be used to re- ft>
place as much as half the sugar ft,
called for in canning. Corn ft'
syrup may replace as much as ft.
* 1 *-V?n ?i)n>oi> nrjllorl fnr
one-imru ux mc ouga* ?..v
in canning. Strong flavorer syr- ft
ups should not be used in can-11
ning fruits. The use of brown. I
sugar or unrefined syrups like i
sorghum may cause the fruit H
to spoil. Saccharin should not be ?
used as it may give the canned t
food a bitter flavor. ^
Efficiency, using the best meth-11
ods, is the only way to preserve i S
food at all. The homemaker! I
wants to do her canning safely, I ft
without explosions or spoiled 11
food. She also wants to get the)*
most food value out of her ef- I
forts and she wants to know the i E
best ways to preserve her foods. 11
Every county in North Carolina 1*
has a county home demonstra-i ft "
tion agent who is ready and wil- I
ling to give expert advice on I
your canning problems. So, Mrs. H
Homemaker, we are looking to f'
you to meet this food challenge I ft
in the same big way you have I
always met and solved problems. H
pasture represents the cheapest
source of cow feed. Permanent I
pastures should be supplemented H
in many cases with temporary H
pastures.
An ample supply of good quail- H
ty hay is also an essential feed H
in economical milk production. H
The mechanical hay drier which H
is coming into use has much H
promise in aiding a farmer to H
produce a good quality hay. j*
In North Carolina where there K
is a long grazing season and good I
rain fall, ample feed production, I
including pasture, can be se- 1
cured if the same attention is H
given to the production of these K:
crops that have been given to H
our money crops, such as cotton
and tobacco. H
THE STATE PORT PILOT, i
PRACTICALLY THE
IS READY TO SELL
HI
Ii
RE A
rawWWH&A JB ij
- oiiHqMhLWjy HBS^SQB&i '? *;
JMmbBimBb JKnI BRMMEMfiSg^ |Kmk
"In Tobacco" For 52 Ye
On Whiteville Mark*
31 Years
WITH 91
FIRST SAI
Buy War Bonds ant
SALES FORCE
M. (). N E L S () N Owners.
JOHN H. NELSON And
M. O. NELSON, Jr. Props.
Judge Myers Floor Mgr.
E. G. Caffee Asst. Floor Mgr.
Mack Hasty Bookkeeper
Reid I. Motley Auctioneer
B. G. Wright, Jim Smith Floor Men
Vick Jordan Weigh man
Geo. Wooten Night Floor Man
Eugene Eubanks Book Man
Robert Reeves Ticket Marker.
Mrs Francis Cole, .... Pay-Off Clerk
Miss Garry Lou Hammonds, ..Asst.
Office Slerk
A
NELSO*
"THE PLACE WHERE 1
/
50UTHP0RT, N. C.
SAME SALES FORCE
, YOUR TOBACCO AGAI
% HER PRIC
it Whitevill
iDY TO SERVE YOU AG
_^ r 7" -7 ?]
JOHN H. NELSON M. O. I"
ars- "In Tobacco" For 15 Years. "In Tobac
On Whiteville Market On Wh
15 Years
YEARS COMBINED E
? OPENING DAY WED.,
I Stamps With The Extra Money You'l
I
Bring Us A Load
For Our Opening
Day Sale
SALE EVERY DAY AT-PS
WAR]
WHITE VILLE, N. C.
fOUR FATHER AND GRANDFATHE1
I . - .**
PAGE 7 fl
N FOR I I
ES II
JT1^ Si H
1
i.AIN
co" For 24 Years! ^ ^
iteville Market ? H
XPERIENCE I j
AUG, 1st I
II Get From Our Sales!!! I
in
A HOUSE WHOSE I
r.RftWTH HAS RF.F.N I
\ii\V TV AAA AA? AM mmm mm, 1
BASED UPON THE f
CONFIDENCE ij
OF ITS
CUSTOMERS
1
FUmTTCl?
R SOLD" I 1