Norlina Youth Improvement 4-H Club
Improvement 4-H Members
Gather At Northside School
By SHAWN CHESTON
The Norlina Youth Improvement
4-H Club met April 11 at
Northside Elementary School.
There were eighteen members
and two leaders present.
The meeting was called to
order by the president, Oita
Chest on, and Pamela Kersey
led the devotion. The minutes
were read by the secretary,
Shawn Cheston.
Business included the Easter
Seal Drive, 4-H Dress Revue,
and 4 H Demonstration Day.
Two 4 H'ers, Calvin Alston
and John Hunt reported on the
one hundred chickens they both
received.
The meeting was closed by
repeating the club motto twice.
After the meeting, the
Alston family served refreshments.
Members also had an
exciting Easter Egg Hunt and
two softball games.
Need For Conservation
Didn't Die With Winter
Saving heating energy has
received most of the attention
during the winter, but this
emphasis on conservation is
' certain to switch to transporta
tion fuels as the weather warms
and travel increases.
Whether there will be lines
at the gasoline pumps again
isn't known, but already hints
of tight supplies are being
heard and the threat of rising
prices felt.
Whether trying to cut down
on heating fuels or gasoline for
cars, campers and trucks, the
emphasis is on conservation.
North Carolina State University—agricultural
extension,
specialists suggest the following
measures that can help you
reduce gas usage and contribute
to the conservation effort:
—Watch your speed. Most
cars average around 28 per cent
better fuel economy on the
highw ay at 50 miles an hour
than at 70. The mileage ratio is
around 21 per cent better at 55
miles an hour than at 70. The
maximum legal limit is 55.
—Accelerate smoothly to
save engine, tires and gasoline.
Avoid quick starts in stop-andgo
traffic. The Environmental
Protection Agency (EPA) says
rapid acceleration reduces fuel
economy 15 per cent.
—Don't let the motor idle for
more than a minute. Turn off
the engine when waiting. An
idling engineer burns about a
half-pint of gas every six
minutes.
—Don't use risers or
I'xcessively wide tires. These
items are costly and reduce fuel
economy.
—Don't overfill the gas tank
ind run the chance of spilling
• he precious fuel on the ground.
Stop pumping at the first cutoff
on the automatic valve of the
gasoline pump.
—Make your shopping trips
or other errands multi-purpose.
Take your lunch to work
instead of driving to lunch.
Consider walking more.
—Join a car pool or use public
transportation when possible.
About a third of all private
automobile mileage is for
commuting to and from work.
—Keep your car in good
running condition, especially
the fuel and ignition systems.
Regular tune-ups can save up to
10 per cent on gas.
—Keep tires checked regularly
and keep the front end
aligned.
—Use the recommended
octane gasoline for your car.
When buytrg or trSTlrflg cars;"
pay careful attention to the
EFA fuel-mileage rating. Consider
buying a smaller, lighter
car with superior fuel economy,
if this type car meets your
transportation needs.
Industrial Outing
Is Being Planned
By Warren Group
The Warren County Industrial
Commission will hold an
all-day "Industrial Outing" on
Friday, April 29, Charles
Hayes, Industrial Director,
announced yesterday.
The meeting will start at 9:30
when coffee and donuts will be
served at a place to be selected.
Later in the day lunch will be
served. Industrial Developers
from Commerce & Industry will
attend as well as local plant
managers.
Hayes said the purpose of the
outing will be to show
appreciation for our existing
industry and to familiarize the
State Industrial Developers
with the positive aspects of
Warren County. Hayes said
thit tlWs may't4ke:'tfce'fbrAi of
showing slides or a tour of the
county. He said the county tour
last year appeared to be very
enjoyable.
Golf will be played in the
afternoon.
Sandwiches From Freezer
Offer Convenient Meals
Frozen sandwiches are a
convenience food made at
home.
They can be made in large
hatches and removed from the
freezer for use in sack lunches,
family meals, or when company
drops in unexpectedly, say
extension specialists at North
Carolina State University.
Be sure to use good bread
and fresh, quality ingredients
for the filling. Any fat used
either in fillings or as a spread
should smell, taste and be
fresh.
Foods that do not freeze well,
and should not be used in these
sandwiches, include: cooked
egg whites; higher water
content raw. crisp vegetables
such as celery, lettuce, carrots,
tomatoes, cucumbers, watercress;
other crisp greens; green
peppers and radishes.
Bacteria that cause sickness
grow well in most mixtures
used for filling and especially
well in moistened bread so it is
very important that both be
handled as little as possible.
Keep everything clean and
do not work with the food if
you have a sore or cut of any
kind on your hands. Keep the
fillings cool and expose them to
room temperature for short
periods only. Never cough or
sneeze over the food.
Sandwiches containing thin
slices of meat should be kept
only for a short time in the
freezer. Many slices can trip air
into the filling which, in time,
can dry out the meat and cause
flavor loss.
Sandwiches should be wrap
ped individually if you plan to
use them one at a time or if
they have different kinds of
fillings. Sandwiches with the
same fillings can be packaged in
shallow aluminum pans with
two layers of waxed paper or
one of foil between the layers.
Cover the top of the pan with
foil and mold it to the pan
edges.
If the pan is not the right size
and sandwiches do not fit
snugly together with no air
spaces, then wrap sandwiches
in foil or place then side by side
in a good frozen food
polyethylene bag. Press out as
much air as you can, then pull
out the remaining air through a
heavy straw.
If you plan to eat sandwiches
hot, you may want to wrap and
heat in foil.
Workshop Planned
A workshop for parents of
pre-kindergarten through
grade three students will be
held at South Warren School
on Wednesday morning, April
20, from 9 to 11:30 and at
Mariam Boyd School in the
afternoon from 1 to 3:30.
The workshop will center
around summer plans for fun
and learning for children.
School Lunches
Show Increase
Throughout N. C.
The number of lunches
served daily in North Carolina's
public schools has increased by
four percent, some 37,000 meals
daily, since October 1975, when
Congress passed Public Law
94-105 amending the National
School Lunch Act and the Child
Nutrition Act. The figures are
based on a comparison of 1975
and 1976 school food service
statistics recently released.
An even higher increase,
nearly 25 percent, has occured
in student participation in the
school Breakfast Program. The
increase represents some
23,400 additional breakfasts
served daily.
"Of major significance is the
fact that Congress is passing
the law, in an attempt to reduce
unnecessary plate waste, also
recognized the independent
spirit of today's high school
students," said Ralph W.
Eaton, School Food Services
Director for the State Department
of Public Instruction.
According to the law, high
school students must be offered
the option of accepting only
three of the five lunch
components required in a Type
A lunch. Students also do not
have to take food which they do
not intend to eat, Eaton added.
The new "offered vs. served"
senior high school regulation
has resulted in increased
numbers of students participating
in the school lunch program,
said Eaton, and the largest
proportion of the students are
choosing to take the entire
meal.
"The increased participation
in all school food programs is
especially heartening," Eaton
said, "since the actual student
enrollment has only increased
by two percent. We are
encouraged that more Tarheel
students are choosing to take
advantage of what continues to
be the best lunch bargain
around, the school lunch."
Reminder Given
For Beginners
Parents of children entering
kindergarten or first grade
next fall are reminded of
Beginner's Day to be held next
week at -.War.tciv - County
elementary schools. Birth
certificates and records of
immunizations are required
when registering the child.
Two New Varieties Of Tobacco
Are Given Release Approval
Two new flue-cured tobacco
varieties, NC 89 and Coker 48E,
have been approved for release
for seed increase in 1977 and
will be available for grower
plantings in 1978.
Announcement of the release
was made by the five-state
Regional Variety Evaluation
Committee. Drs. John Rice and
Earl Wernsman are North
Carolina State University
representatives.
The NCSU Scientists said the
new tobacco varieties met the
rigid requirements of the
regional minimum standards
testing program when evaluated
for agronomic, chemical and
smoke characteristics. The new
varieties compare favorably
with the two Standard"
varieties used as the bases for
comparison. These were NC
2326 and NC 95.
NC 89 was developed by
North Carolina Agricultural
Experiment Station scientists
from a cross of NC 6855-2 x NC
6772. Coker 48E was developed
by Coker's Pedigreed Seed
Company, Hartsville, South
Carolina, from a cross of Coker
258 x Coker 319.
Only seed crops of the new
varieties will be grown this
year, and certified seed will be
released to growers next fall
for 1978 commercial plantings.
Complete information on these
new varieties, including data on
yield, value, quality and disease
resistance, will be made
available to farmers following
the 1977 harvest season.
This marks the 13th
anniversary oi *.hc Regional
Evaluation Program in which
tobacco seed breeders, tobacco
manufacturers, export dealers
and tobacco research workers
in state and federal positions
participate voluntarily.
The committee, which operates
as a subcommittee of the
Flue-Cured Tobacco Quality
Committee—Varieties, conducts
annual evaluations of any
potential variety from private
and public breeding programs.
Over the past 13 years, the
committee has approved 43
new varieties.
In rece'it years, the committee
has inrwnced the results
of ii« ei'ft! m of a full season
prior tc ' seed would be
avail? > > mer planting.
Thi* .ilt i for seed to be
.Rita ii i d for growers to
ec ihe new varieties in field
demonstrations conducted by
the N. C. Agricultural Extension
Service and seed companies.
A new variety must meet the
minimum standards of acceptability,
as established by the
Regional Standards Committee,
before it can be acceptable
to the trade. The NCSU
scientists explained that the
j
standards are geared toj
provide the types of tobacco!
most acceptable to domestic,
and foreign tobacco companies.
As the market demand ahifts
for a specific type of tobacco,
minimum standards may be
adjusted.
In 1976. 13 regional farm
tests were conducted in
Georgia. South Carolina. North
Carolina and Virginia. There
were also six regional small plot
tests on experiment stations in
all of the flue-cured producing
states. ;
The new-varieties wera
evaluated under code and they
compared favorably with the
two Standard" varieties used
for comparison.
The Variety Evaluation
Committee includes representatives
from each flue-cured
tobacco producing state and
from each segment of the
industry, including farmers.