COTTON SALES ARE VERY LIGHT Policy of the North Carolina Cotton Growers’ Co-oper ative Association Just Now Is to Sell Sparingly. NOT FORCED TO SELL i * I Deliveries Are Good and Considering Lateness of the Season Are Several Thousand Bales Ahead of Last Year—The Quality This Year is Very Fine. i “Are you selling much cotton?” was the question asked U. B. Blalock, gen- oral manager of the North Carolina Cotton Growers’ Co-operative Associa tion. “No,” replied he. “Our sales so far have been vcr ylight this season con- j sidering the volume of cotton which i we have received. We sold several thousand bales of our early receipts, but for the past two weeks we have sold very little cotton. Practically everyone knows that we are organized for the orderly marketing of the cot ton of our members and we have ad- j hered to this plan in a practical way for the past four years. | “Not only is it our policy to sell ratehr sparingly, but this seems to be the general trend with holders of cot ton on the outside. “There still prevails in some sec- j tions an erroneous impression that we are forced to sell so much of our cot ton per month. This is untrue. We ( are borrowing most of our money now j from the Federal Intermediate Credit j banks on six months’ periods, with i the privilege of renewals, so there is | nothing forcing us from a financial j standpoint to make sales. Further more, we are advised by our attorneys that there is nothing in our contract that will prevent us from carrying over any part of our holdings into the next season^” “How are your deliveries coming in?” was the next question aSked. “Very good,” replied Mr. Blalock. “New members are coming in from various parts of the State, and con sidering the lateness of the season we are several thousand bales ahead of last year’s deliveries, and last year was our heaviest y * - - ■, ...—_ _ . j (Prepared by the United States Department of Agi{culture.) A marble top irom an mil nureau, and convenient shelves for storing supplies, especially those needed for making biscuits or pies, may be seen In tills section of a Virginia farm kitchen. The photograph was taken by the United States Department of Agriculture. When it is also possible to have a high stool to sit on while at work the homemaker reduces fatigue notice ably and so gets more done. The cold marble Is excellent for chilling und rolling out the dough, and is easily cleaned. I YEAST ROLLS ARE EASILY PREPARED Temperature of Dough Im portant at All Stages. i (Prepared br the United State* Depertraeat of Agriculture.) I Yeast rolls are made by the same I general method as loaf bread. They j usually contain more sugar and short- I eniug and sometimes egg. and milk Is j almost always used as the liquid. If j sugar and shortening are Increased, they tend to retard the growth of the yeast and the rolls take longer to rise. If desired, rolls may be made from bread dough by adding the extra sugar and shortening when the dough Is ready to be punched down the first time. In this case, of course, more kneading is required in order to com bine the materials thoroughly and It may be necessary to knead in more flour. The temperature of the dough Is Im portant at all stages of preparing yeast bread and rolls. The Illustra tion shows the use of a thermometer to test the temperature of the dough at different times during the processes of kneading, rising, and punching down. The straight dough method of mix ing and handling the dough within a period of about four hours Is perhaps the most when only rolls are made. Details of this method are given fit Farmers’ Bulletin 1450-F, "Home Baking.”- Allow the dough to rise tVe first time In the same way as for loaf bread. The dough may he /nHDBHnMk < Lci-r'ERu ' 5. ' < rifr >; : f|r Using Thermometer to Test Tempera ture •# Dough. permitted to rise again before It Is shaped Into biscuits, or the second rising of the dough ipay be omitted, (toll the dough out thin and Yut with a biscuit cutter, or cut off small pieces froru the dough, roll them into bulls aud flatten with the pulms of thi hands. Brush the top part lightly with butter, crease through tl# center wit! the liandle of a tableknlfe, fold over, and press down the top. After rolls are molded and placed in the pan, they may be put in a refrigerator or other cold place to slow down the action of the yeast, and baked later. If the temperature ha been so low that the rising is very much checked, they should be kept in a warm place for a little while before baking so that the volume will be about doubled. Parkerhouse Rolls. 1 cupful milk 1 tablespoonful 1 cake (H ounce) sugar yeast About 314 cupfuls IVa tablespoonfuls sifted hard butter or other wheat flour, or fat 4 cupfuls sifted 1% tablespoonfuls soft-wheat flour salt When the rolls have doubled in bulk for the last time, bake them qufckly in a hot oven 425 degrees Fahrenheit for 10 or 15 minutes. nm 'TpbTTLON RECORD RECIPE TO MAKE GOOD BEAN SOUP Same General Directions Apply to Various Kinds. (Prepared by the United State* Department of Agriculture.) The same general directions apply to any kind of bean soup, or to soup made from dried peas, which may be used if more convenient. They come from the same plant family, and sup ply about the same food materials. Naturally you are familiar with the white navy bean and dried lima beans. Ited kidney beans are very good, too, and there are many others, some of them well known locally In various parts of the country, but little used elsewhere. There Is the pinto, or frijol bean, mottled brown and white, abundant In the Southwest; the black or turtle soup bean, the flageo let or French lima, and the soy bean, which was introduced from the Orient. The cowpea is used in large quanti ties in the South, and is of the same character as these other beans, though a little different In flavor. These Inst two require longer prelimi nary soaking and longer cooking than the other varieties, so perhaps one of the first four or five should be chosen. For a family of six half a pint of the dried beans will he sufficient for the soup. They should be soaked over night in four times as much water, or one quart, and then cooked In the same water until very soft. If you like the flavor of onion, cook one or two slices with the beans. If you have a fireless cooker you will find it excellent for cooking them. Mash the beans through a sieve when they are done, and add water and milk, or stock—enough to make up a full quart. Os course you may prepare a double quantity of bean soup and serve it twice if you like, suggests the United States Department of Agriculture. All bean or pea soups should have a little flour added to them as a binder to prevent the thick purt from settling to the bottom. Mix a tablespoonful of butter with a tablespoonful of flor~. Add a little of the hot soup, and stir until It Is smooth. Then add the re maining soup and suit and pepper to season. Cook In the double holler about ten minutes. Celery or any other soup vegetables you wish may be cooked with the soup. They should be cut up In small pieces. A table spoonful of chopped parsley sprinkled over the soup at the last minute Is an agreeable addition. A pinch of mustard and a little lemon juice are good when black beans are used. % ■■■ ■ ■ ■ ** f Acid Solution Will* Keep Kettle Free of Deposits The hard deposits In tea kettles con sist of calcium sulphate, commonly called gypsum, carbonate of calcium ani magnesium, known tqi dolomltlc limestone or a mixture of these two substances together with small amounts of silica and oxides of Iron and alumina. If the deposit U not too heavy, ll can be removed with a hot solution of vinegar or commercial muriatic acid one part of which has been diluted with five parts of water. The acid solution should be handled carefully, as It is corrosive. Frequent applica tions will keep the kettle free from deposits. If the deposit is allowed to become thick and hard, there is no practical method of removing it. Bulletins on Home Econom cs You can get bulletins on foods and nutrition and various other home economics topics free by writing to the Office of Publications. United States Department of Agriculture. Washington. D. The free supplier of bulletins become exhausted oc casionally, however, and then It Is generally possible to buy a copy of the butletia desired from the superln tendrwt of documents of the gnvert ment printing office for a nominal •Brn, generally 5 or '0 cents. "HE DOWN HEARTED FARMER If cotton keeps coming down What’s the farmer going to do? The merchants, druggist and all Are feeling somewhat blue It’s dropped from eighteen to eleven cents, And the farmers that are not broken Are surely bent. * The girls are looking worried, And feelin’ kind a’ sad, | ’Cause if they can’t have their rouge and powder, Oh, want that be bad? And these little boys that have justj entered their “teens” Are thinking, too, quite soon And wondering where the cigarettes are coming from, Also “Brown Williamson” and “Red Coon.” ’ But the other boys who have grown UP, They think they are no fool, They are still hanging on to moon shine, And still playing pool. But the poor old farmer, As he wearily trudges along, Has such a down-hearted look, As he sings this little song. ' “Low prices” have my cotton, The miller has my corn, The Co-ops my tobacco, And “poor me,” I have “none!” Zebulon, N. C., R. C. I NEAR SERIOUS AUTO ACCIDENT Last Sunday night about 9:30, just northeast of the city of Zebulon on Highway No. 90, there came near be ing a serious auto accident. A car from Rebersonville, N. C., was going east, without lights, and a car from Raleigh was going west. The cars collided with no serious results. No one was hurt very bady, but the cars were wrecked and the damage to cars will amount to S2OO or S3OO, it is said. Equipped with a sail for propul pulsion, a float that will support a j bather in water has been invented that can be folded and carried in a | case. The governments of Mexico and Cuba have signed a treaty whereby, | the telegraph system of the two coun j tries will be connected by wireless. Materials Work ma n sh ip Methods All Must Be of the Highest Quality mm LOW PRICES are the results of Production Economies Mizelle Motor Co. Lincoln FORD Fordson Authorized Dealers ZEBULON, - - N. C. ORDINANCE GOVERNING THE OPERATION OF WEINNKR STANDS It shall be unlawful for any person, firm or corporation to operate a wein ner stund with the corporate limits of the Town of Zebulon, N. C., be tween' the hours of 12 o’clock Satur day nights and 12 o’clock Sunday! nights. Anyone violating this ordinance hall be punished under a penalty of SIO.OO for each offence. Oct. 21, 2t c iVo Sir, Vie Don t Mean Maybe Quality and Quantity, plus economical Prices and Courteous Service appeals to every one, and with an instinctive sense of value a person quickly recog nizes these important factors. That is why one visit to our store means a new customer for us. WE ALWAYS HAVE A COMPLETE STOCK N. B.F inch & Co. i Dry Goods, Notions, Shoes, Groceries and Feeds. Come to See Us When You are in Town It is about time for the “shop early slog;.n” to begin to work. FOR SALE A few- nice Barred Rock cockerels. See Cleveland Chamblee, Route 2, near Zebulon, N .C. 2ts COST—Pocket!),,ok containing one 20- dollar bill, three ones and 50 cent piece, near Finch’s coal box, Zebu lon. Finder return A. D. Driver, Route 2, Zebulon, N. C.