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<jjir.”
“What about the quality of the cot
ton received so far this year?” was
.asked.
“Very fine,” was the answer. “Last
year, on account of the extreme
•drought in the Western half of the
State, the staple was exceedingly
short. Seasons throughout the entire
State were much more favorable this
year and we are having most excellent
staple and this extra staple is bring
ing a good premium for North Caro
lina cotton.
“For four consecutive years we have
been inducing our members to grow
a better type of cotton, and their ef
forts are being reflected in a better
price for North Carolina cotton over
that of any of the other Atlantic cot
ton States.
TREES
* |
In the garden of Eden, planted by God
There were goodly trees in the spring
ing sod.
Trees of beauty and height and
grace;
To stand in- splendor before His
face.
Apple and hickory, ash and pear,
Oak and beech and the tulip rare;
The tumbling aspen and noble pine,
The sweeping elm by the river line.
Trees for the birds to build and sing,
And the lilac for a joy in spring;
Trees to turn at the frost call
And carpet the earth for the hard
foot fall.
Trees for fruitage and fire and shade,
Trees for the cunning builders’ trade;
Wood for the bow and spear—the
flail;
The keel and the mast of the daring
sail.
He made them of every grain and
girth,
For the use of man in garden of
earth.
Thinkest the soul should not lift her
eyes,
From the gift of the giver of Paradise
On the crown of a hill for all to see.
He planted a scarlet maple tree.
W. J. C.
To remove the glrre from an auto
mobile headlight a winged deflector
has hm"'‘*-t'-d *Mt is placed
around the lamp to direct its ray. :
downward.
WORK CENTER HANDY IN MAKING PASTRY
> * -
- ■, ...—_ _ . 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.