Brintnall’s Roses Win First
Place At Show In Greenville
With more than 1,000 blooms, or
twice the number ever entered in
previous shows, the third annual
Greenville Rose Show of the Men’s
Garden Club of Greenville was op
ened to the public yesterday after
noon for a two-day run in the old
First National Bank Building on
South Main Street. The event will
be open again today from 1:30 un
til 7 p. m.
With more than 80 exhibitors
bringing their finest to the show
hall yesterday befbre noon, the
show committee was pressed to the
limit to get the show in order for
the judges at the appointed time.
As it was, interested spectators
waited for some moments for the
completion of the ribbon-handing
out procedure.
A. W. BrintnalJ of Tryon, N. C.,
well known rose fancier, won the
sweepstakes award and also saw
his Dainty Bess specimen ad
judged as queen of the show.
For winning the sweepstakes,
Mr. Brintnall won the first leg
on the McKissick silver bowl, offer
ed to the exhibitor scoring the
most points. Three sweepstakes
must be won to get permanent
possession.
The exhibit was set up on the
second floor of the building, the
ground floor being reserved for the
educational part of the show. On
the first floor, rose culture demon
strations, commercial exhibits and
a colored movie on growing roses
are scheduled at intervals for
those interested in the culture side.
Th" Men’s Garden Club leaf
grinding machine is also on ex
hibit.
Attendance at the show was ex
cellent in the opening hours of the
public viewing of the event yester
day and Chairman Roger Bourland
looked for a record number to see
the exhibits before closing time
today.—Greenville News.
Cpl. and Mrs. Howard Harrison
of Wilmington and Camp Lejeune
are spending a week with Cpl.
Harrison’s parents, Mr. and Mrs.
O. C. Harrison.
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jj SALAD SEASON jj
j i is here and with all the tender, ;!
«! fresh greens to tempt us, we <!
!| offer our Vinegars, Herbs and j!
!! Spices to make the meal com-!!
I; plete. Here are some: • !j
J; Beau Monde I;
Poultry Seasoning ]!
j j Thyme ;»
!; Rosemary !;
I MSG* J;
Chili J;
j! Curry ]!
Tarragon j!
j; Fines H6rbes J;
<! Sweet Basil «!
i; Marjoram jj
j! Poppy Seed ;j
j! Oregano j!
;j Garlic, onion and celery saltj
'! Paprika l
Cayenne ;j
Whole, cracked and ;|
Ground Pepper !;
Parsley, shredded and whole jj
Grinder Salt—that is salty!!;
Bay Leaves j!
Sage jj
Cinnamon !;
Whole and ground Cloves z
Summer Savory j!
Also Sweet Basil, Eschalot, !|
Garlic and Tarragon Vinegars!;
for your dressing. !|
For those who do not care to
make French Dressing we offer J;
you the Hickory Hill French J;
Dressing. This is a well blended j»
dressing and ready to use. Good ;>
for the emergency shelf! ;>
BLUE RIDGE jj
WEAVERS