This is how it works, explains State Highway Patrolman Tom Cook, right, as he
demonstrates a breathalyzer machine to Criminal Justice student Melvin Thompson
during a recent workshop at Vance-Granville Community College. The Criminal
Justice Technology Department and the State Highway Patrol sponsored the
demonstration.
Board Elects Ballance
(Continued from page 1)
mentary School, Ballance
has demonstrated an active
interest in the educational
affairs of this community as
well as in the state.
During the late Sixties,
Ballance worked with the
youth division of the NAACP
to speed integration in the
Warren County and North
Carolina schools.
His law firm also represented
the case of Turner vs.
the Warren County Board of
Education about 12 years
ago in which plaintiff Ernest
Turner charged the board
with failure to properly
integrate the schools.
The court ruled in favor of
Turner and the case has
remained inactive, although
within the court's jurisdiction,
since.
The case has more
recently been dismissed,
Ballance said.
Ballance has maintained
other educational affiliations
through membership
in the Mariam Boyd PTA in
which he served as president
last year; as a trustee
at Elizabeth City State
University; and as a
member of the North
Carolina Alumni and
Friends, a supportive group
for the predominantly
black schools in the University
of North Carolina
system
In commenting about his
new association to the board
of education. Ballance said
he believes the board to be
"a good one. They are
working together on problems.
I think they can
resolve most matters before
they get to the iegal stage."
Ballance also stated his
belief that the consolidated
school will occupy the board
for some time. As board
attorney, he does not see
any legal problems "waiting
in the wings."
Continuing, he said, "I
think the consolidated
school can do so much for
the students. I think a lot of
people who do not support it
now will support the school
in the future."
Of his own responsibilities,
as board attorney
Ballance said "I think it's
going to be an experience
that I am going to enjoy. I
frequently attended board of
education meetings before,
just out of interest, so I am
basically familiar with their
proceedings."
Industry Team
(Continued from page 1)
selection of a guest speaker.
In Warren County, such
an approach has not been
developed previously as the
incidence of industrial prospects
was too low to warrant
an industrial development
team, Hayes said.
However, in more recent
months, the county's industrial
possibilities have been
on the upswing; subsequently,
the formation of a skilled
development team seemed a
logical and necessary step.
Letters initially distributed
to interested persons
gained a good response,
thereby reflecting adequate
interest, Hayes continued.
Those who attended the first
training session went
through a screening process
in which realistic questions,
as directed by scrutinizing
clients, were asked. Areas
of personal expertise and
weakness were subsequently
disclosed, indicating
which areas needed most
work.
Hayes said all nine
members of the Warren
County Industrial Development
Commission would be
similarly trained to provide
back-up support in the event
members of the regular
development team were
absent.
Quite A Claim
Some weeks after receiving a
$10,000 check for the loss of her
jewelry, a woman informed her
insurance company that she had
found the missing items In a
postscript, she added nonchalantly
"I didn't think it would
be fair to keep both the jewels
and the money, so I sent the
$10.000 to my favorite charity."
FCX
Buibs y2 price
Mr. Farmer:
See us for your plant bed
gas and plant bed covers.
Warren FCX Service
Warrenton, N.C.
Tax
(Continued from page 1)
Assembly this year.
According to the revisions,
persons aged' 65 or
more and disabled persons
with an income of $9,000 or
less will be eligible for the
$7,500 personal property and
real estate tax exclusion in
1978.
This action raised the
maximum income level
from $7,500 and the maximum
property valuation
from $5,000.
In addition, personal
property may now be
included with real estate in
determining property
values and subsequent
taxes.
The liberalized limits will
expand the ranks of those
eligible for exclusion, presenting
another factor that
the board must consider
when drawing up its budget
next year, Mrs. Haynes
indicated.
The number of persons
this represents could not be
determined by the tax
supervisor. However, under
the lesser limits of 1977, the
property tax exemption
rights accounted for $3,042,055
excluded from the
county's tax base.
Compounding the matter
further is the additional
privilege granted to eligible
persons in the elderly 6r
disabled category to list
their taxes and apply for the
exclusion at any time during
the year.
Other tax listings must be
made from Jan. 1-31
each year.
Mrs. Haynes warned that
the unscheduled listings
could again affect the
board's budget summation
and tax base.
A third item which the tax
supervisor brought to the
commissioners' attention involved
the percentage method
of listing household
personal property which
many counties now use.
Mrs. Haynes said the
method is based on valuing
household property at a
certain per cent of the value
of the house, eliminating
itemized property listings.
Both methods must be
offered to a property owner
who lists taxes in the county
office. Itemized listings
could be subject to individual
appraisals by the local
or state office rather than by
the owner.
Although the tax listing
season is approaching too
quickly for the board to
adopt the more equitable
percentage method, Mrs.
Haynes suggested members
consider the tax system for
future use.
Accepted
Raymond Jeffrey Andrews
of Warrenton has
been accepted for admission
to Campbell College
and will be entering as a
freshman when its fall term
opens on August 21, 1978.
Andrews will be a graduate
of Warren Academy
School and is the son of Mr.
and Mrs. John Andrews.
Thanksgiving Turkey Tips Given
By EMILY B ALLINGER
Home Extension Agent
The holiday season is upon
us and brings with it a lot of
entertaining and special
meals. With these meals
consideration should be
given to safety in cooking
and storing meats. Since
turkey is so often the meat
choice for holiday meals,
this article is specifically to
preparing and cooking turkey.
We know that food poisoning
is caused by eating foods
which 'contain large numbers
of certain bacteria, or
heat resistant toxic substances
produced by some of
these bacteria.
You may recognize the
names staph, salmonella
and perfringens - these are
the most common food
poisoning bacteria. The
symptoms they produce
often look like the 24-hour
flu.
The keys to preventing
these bacteria from making
food unsafe are: to prevent
adding bacteria to food by
having clean hands, person
and utensils for food
preparation; keep food out
of the temperature zone
where bacteria grow well.
The danger zone is from
65-120 degrees F. Refrigeration
below 40 degrees F. and
freezing will stop bacteria
from growing. Heating food
above 165 degrees F. will kill
bacteria. Room temperature
and very low oven
temperatures are in the
rapid growth range and it
only takes two-three hours
for food to become unsafe if
the food contained the
poisoning bacteria.
Bacteria are a natural
part of our environment and
may be present on the meat
when purchased or put there
by contact with unwashed
hands or utensils during
preparation. Bacteria grow
well in meat and meat juices
so special care must be
taken before, during and
after preparation. Althi ,gh
this article discusses turkey,
the same things apply
to other meats, fish and
poultry.
As a general guideline of
the amount of turkey to buy:
one pound of turkey yields
one-two servings.
First of all the turkey
should never be left at room
temperature where bacteria
grow rapidly. A fresh turkey
should be refrigerated until
it's time to stuff and cook it.
Frozen turkey should be
thawed in the refrigerator
Remember that freezing
doesn't kill bacteria, they
only stop growing. Once the
turkey warms to room
temperature, they'll grow
again. So as the outer
portions of the turkey thaw.
if bacteria are there, they'll
begin growing even while
central portions are still
thawing To thaw in the
refrigerator just leave the
turkey in its plastic wrapper.
A four to 12 pound
turkey takes one-two days;
12-20 pounds, two-three
days; 20-24 pounds, threefour
days.
If you must thaw the
turkey more quickly, leave
it in its original wrapper and
immerse it in cold water Be
sure to change the water
often. If you buy a commercially
stuffed frozen turkey,
do not thaw it before
cooking. Follow the manufacturer's
directions.
A turkey should be stuffed
just before cooking. A
stuffed raw turkey is a
perfect place for bacteria to
grow . You'll need cup of
the stuffing of your choice
per pound of turkey. Be sure
to fill the body cavities
loosely, as this will allow
quicker heating in the oven
and any bacteria that might
be present will be killed
quickly. Finish trussing the
bird and cook immediately.
The recommended cooking
temperature is 325 degrees
F. which is best for quality
and safety. Allow about 25
minutes per pound cooking
time for a stuffed turkey and
about 20 minutes per pound
for an unstuffed one.
It should be cooked
completely at one time.
Partial cooking one day and
finishing the next is unsafe.
The bird is done when a
meat thermometer in the
thigh reads 185 degrees F.;
the stuffing should r c' r.t
least 165 degrees F
Tl'cxe are some "ther
cooking temperatures that
are dangerous because they
don't cook quickly enough to
kill bacteria. For example,
putting a turkey in a 45<i
degree F oven and then
turning the oven off to allow
slow cooking for a long time
Another would be to cook a
stuffed turkey at 2(H) degrees
F.
As soon as possible after
serving your meal, refrigerate
the leftovers. Remove
the stuffing from the turkey
and store it separately in the
refrigerator. If it were left
in the turkey it would take
too long to cool and could
become unsafe if any
bacteria were there. Gravy
is also a good place for
bacteria growth and should
be quickly refrigerated
Remember that bacteria
might have survived cooking
or entered the food
during serving time, and if
left at room temperature
would be unsafe after
two-three hours.
It's a good idea to freeze
any leftovers that you don't
v x>ct to use within a few
i. js. After several days of
in and out of the refrigerator
the food looses eating
quality and has greater
chance of causing illness.
If you would like additional
information on cooking
poultry, you may get a copy
of the bulletin "Poultry In
Family Meals" from the
Home Economics Extension
Agents Office in the Warren
County Agriculture Building,
Warrenton. Telephone
257-3997 or 257-3640.