North Carolina Newspapers

Page Two THE ASHEBORO COURIER Thursday, Nov. 22, 1917 RECEIPTS FOR COOKING IRISH POTATOES STUFFED POTATOES— Cut bak ed potatoes in half, remove the pulp, mash it, add enough milk for the usual consistency of mashed potatoes, and season with butter, salt and pepper. Fill the baked skins with this mixture, dot the tops with butter and bake for eight or ten minutes in a hot oven. To vary this, add to the mashed potatoes, before the skins are filled, any one of the following: Beaten white of egg (1 egg to 3 medium sized potatoes) grat ed cheese (one-half cupful to 3 medium sized potatoes;) chopped meat (one half cupful to three medium sized po tatoes); chopped parsley (1 table- sponnful to three medium sized pota toes). SCALLOPED POTATOES — use raw, thinly sliced potatoes in layers, each layer to be sprinkled with flour, butter, pepper, salt; lastly pour in just enough milk to be seen through the top layer, and then bake for about an hour, or until the potatoes are tender. This may be varied- by adding, in layers, hard-boiled egg, sliced; grated cheese; or minced ham. DOLED POTATOES.—Select pota toes of medium size, wash them with a brush, and plunge them into boiling .salted water (1 teaspoonful salt to 1 quart water).Cook them with the cover of kettle ajar, until tender, from 20 to 30 minutes, draiti the potatoes, remove the skins,- dress the potatoes with but ter, if desired, and servo them immedi- etely. If it is necessary for the pota toes to stand for a few minutes befoi’C being served, cover them with a cloth not a lid, in order that the steam as it condenses may be absorbed by the cloth and not returned to the potatoes to make them soggy. Thisjs the reason for serving potatoes in an uncovered dish. The potatoes may be sprinkled with chopped parsley. I’OTATO SALAD.—Six cold boiled potatoes, four tablespoonfuls salad oil or melted butter, two tablespoonfuls vinegar, Is tablcspoonful salt, cayenne pi))p<‘r, two tablcspoonfuls chopped parsley, few drops onion juice. > Cut the potatoes in one-half-inch cubes. Ma.ke a dressing by mixing thoroughly the other ingredients. Pour this dressing over the potatoes, and al low them to stand for 15 minutes. Drain olf any dressing that may not have been absorbed by the potatoes. Garnish the salad with sprigs of pars ley and seiwo with cream dressing or mayonnaise. To the salad may be ad- dcvl any of the following: One cupful chopped celery; two cucumbers, chop ped; or two hard-boiled eggs, chopped or, as a gamisli, sliced. MASHED POTATOES.—Thorough ly mash cooked potatoes. Add four tablespoonfuls of hot milk, one table- spoonful of butter, and a little salt and pepper to each pint of potatoes. Beat the mixture with a fork until light and pile it lightly in a hot serving dish, Mashed potatoes may be shaped into small cakes. Brown them in s. frying pan in a small amount of hot fat. Mix with boiled codfish or canned salmon for fish cakes. • POTATO SOUP.—Two cupfuls hot riced or mashed potatoes, one quart of milk, two slices onion, two tablespoon fuls flour, tablespoonfuls salt, cel ery, salt, pepper, cayenne, 1 teapsoon- ful chopped parsley. Scald the milk with the onion, re- m-ove the onion, add the milk slowly to the potatoes. Melt the butter and add to it the dry ingredients, stir the mix ture until it is well blended. Add this to the liquid' mixture, stirring constantly and boil the soup for one minute. Strain it if necessary, add the parsley, and serve. POTATO yISCUIT.—One cupful of mashed potatoes, one cupful flour, four teaspoonfuls baking powder, V2 tea spoonful salt, one tablespoonful butter, one tablespoonful lard, milk, about one-half cupful. _ Sift the ingredients. Add those to the potatoes, mixing with a knife, Work the fat into this mixture lightly, Add gradually enough milk to make a soft dough. Toss the dough on a floured board, pat, and roll it lightly to % inch in thickness. Cut it into shapes with a biscuit cutter. Place the biscuits on gi’eased pans and bake 12 to 15 min utes in a hot oven. CREAMED POTATOES.—Cut boil ed potatoes into cubes. Cover with milk and cook in a shallow pan until milk is nearly absorbed. To each pint of potatoes add half a teaspoonful of salt, a dash of red pepper and a lit tle parsley. Thicken the milk with a teaspoonful of flour stirred into a ta blespoonful of fat. Serve in pan in which cooked. POTATO TURNOVERS.—Boil and put through the ricer enough potatoes to measure a pint. Add one well-beat- TERRIBLY SWOLLEN USING THE HANDS IN SCHOOL The Chautauqua Reading Hour (By Dr. William Byron Forbush.) Once there was a wise school teacher who, when she wished to find out what was the matter with a difficult pupil, did not look at his face, but felt of his hands. Thus she measured his tem perature and temperament. Thus by his responsiveness she discovered his moods. A philosopher as old as Anaxagoras decided that the superiority of man over the rest of the animal world is owing to his hands. Five Acts of Childhood The history of your baby’s develop ment is largely the story of the way he uses his han;ls. The gestures of a ITWO METHODS OF CURING PORK 1 GiiiAGiPOFOATS Hog killing time is com.ing. It is especially important this year that each family cure an abundant supply of meat. ^ I Dry Cure. Do not cut up the pork 'till the carcass is well chilled. Make Of an the cereals oats with the ^ of clean fine salt 40 pounds, exception of rye, has the widest adap- white or brown sugar 10 pounds, white tation for North Carolina condition? ! or black pepper 4 pounds, red pepper Oats when put in properly and given ' one-half pound. This will make a good opportunity to grow will ordl-, enough cure for about 1000 pounds of narily produce very good returns on pork. If saltpeter is desired, use 2 well drained lands, although it is a the above mixture. It will little late to sow this crop in the ^ color to the lean meat but upper Piedmont section of the State, th® meat yet in other portions of the State oats ^ ... ...c . may he expected ordinarily, to produce , ^king about 20 pCT c'enfless!^ “ !“? no ^erUlirr -eat thoroughly ly about his mouth. They begin by be ing wholly spasmodic and undirected, and even after that he commences to know wh?-t he is trying to do it always takes bo'h hands at once to accomplish it. He also has to supplement his fin-' gers by his toes, which are qutc as mo bile. Even a 3-year-old has hardly discovered the convenience of his thumbs, and does most of his grasping with the four fingers. The drama summarizes itself like this: Act 1. Lying in bed and fumbling. Act II. Sitting up and stretching. Act III. Creeping and g'rasping. Act IV. "Walking, running and playing. I suppose telephoning and flying are the groat fifth act. The hands were the guides all the way on the long, long trail. The more mobile the extremities the more capable the creature. This ex plains the slirewdnoss of the opo.s.3um and the raccoon, the wisdom of the parrot and the elephant. So vrith hu man beings. If you look at the hands of a:i im becile the ling-crs impress you as un finished. You touch them, and you are shocked. The skin is clranmy, the lingers still' and unyichling. They .are like the hands of a corpse. The move ments, which are clumsy, are from the wrist. When the bonds are not in use they sprawl. Simple Palmistry The principal tests of intelligence arc by means of the hands. The sub jects of study are a.sked to strike at dots, to string beads, to thread needles. The ‘‘stereoognostic” test, which is most diflicult, consists of identifying objects that are covered from sig'ht by feeling of them with the hands. You may easily become somewhat of an amateur palmist. It is not neces sary to study the “life lines.” The un controlled miml gestures with monkey dabs. The nervous child’s hand bends. The feeble hand roops. The powerful nature makes large gestures. The skil ful hand tends, even when relaxed, to hold itself as if loosely grasping a tool. More Than a Fad Hand education has rightly won much more attention. It is the only training that has yet been found ef fective with subnonnal children. We have never yet measured the bounda ries of its influence upon those who are normp.!. “Manual training,” as you know it in your schools, may appear to you one of the “fads and frills.” It is the most expensive study in the curriculum. The objects the children shape are flimsy and valueless. Many children do not seem more proficient with tols after they have completed the course. No doubt some of the endeavors are mis directed. Tuskegee’s Discovery On the contrary, hundreds of thou sands have reached their mental awak ening through the nds of their fingers. City children, deprived of the free re sources and the appealing emergencies of country life, especially need the training. Our nation^ a nation of jacks-at-all-trades, must master its hands in order to master its world. I can well appreciate what the New York millionaire meant when he told Booker Washington, after a visit to Tuskegee: “There is not a school in the North where I can at any price get for my son what you are giving here.” late or a little later, and fertilized in-!„,;4-i, +1-0 't-^i • 1 "" j." ^ ^ ^ , jWitft tne care, lake special care to telUgently. Oats cannot be expected , the cure around the ends of bone to give satisfactory returns on poor of hams and shoulders. Pack skin land unless the land receives an appli- down on a table or in a box in a cool cation of manure, or fertilizer, or ma- airy place. Do not place in direct sun- nure supplemented by the right kind light or in a damp, musty cellar. Aft- of fertilizer application. four or five days overhaul the meat. A small piece of land properly pre-1 thoroughly with the cure and re pared should produce a goodly repeat this in about a week, amount of feed for stock next year. It ^ shoidd remain in is certainly not creditable to North'uu dKuorance ui ry T .u .. z, ^ 1, 1, u. pound weight of piece; the latter time I ology and disease. It made the patient Caiolma that hay must be bought ,s safer for meat that is to be kept sweat, if at all, by throwing upon the from other sections. In this time of during the summer. Bacon should be skin work shirked by the other elimi- expensive -feeds it would certainly in the_cui’e a shorter time.. Ten days nating organs under the effect of the seem the part of wisdom to make a will give a very nice mild cure to a ' ** 'Preatment of Grippe One coming down with w’hat he con siders “grippe” should worry, because as we obseiwed the other day, Heaven only knoivs what the “ginppc” will prove to be. To call it grippe in no way aids in treatment. There is ab solutely no remedy which can produce any specific effect upon grippe, for the I’eason that there is no such disease. So let the patient worry until he dis covers what really is the matter, or until the doctor flops, withdraws the “grippe” gmess and substitutes sinusi tis, empyema, bronchitis, pneumonia, meningitis, multiple arhritis or what ever else he may find in his satchel. Of the general measures referred to, the most effective remedy we know is a hot niustard foot bath administered by a trained nurse to the patient in bod. A hot mustard foot bath should always be given in bed; not sitting up. And generally it should be preceded or accompanied by a few large drinks of very hot lemonade; or by a half teaspoonful of sweet spirits of nitre (fresh) in a wineglassful of cool water followed by the hot lemonade. The ancient rite of giving a Dover’s pow der (which contains opium) was found ed, we believe, on ignorance of pliysi- HISTORIC PLACES IN OLD TRINITY six or eight pound piece. 1 Brine Cure. Make a brine bv boiling 7 pounds of clean salt and 2 pounds of ^ white or brovm sugar with two gallons : of water. If saltpeter is desired add one-fourth pound. This gives about enough to cover 100 pounds of pork when well packed. Sprinkle a little clean fine salt in the bottom of the barrel, imb each piece of meat lightly with the salt, sprinkle a light layer of salt between each layer of meat. Put on a board and weight down vith a rock. Allow to stand over nigkt Tip ban-el on .side and allow the liq^ior to run out. Cover the meat with the cold bi’ine and allow to stand in'a cool place 4 or 5 days. Overhaul, repack, -and cover with the same brine. Re peat in about a week. Give the moat strong effort, in this State, (his year, at‘^w1™th6™^''cnre to put Ill the necessary acreage to feed tvhen the curing is complete wash crops so that the needs of the stock off the excess cure and hang in the on our own farms can be taken care smokehouse. Meat kept in the cure of. tVith a little extra effort this eau too long should be soaked in warm be done easily. i ''•vater to remove the excess of the "Where a small amount of crimson cure. Smoke with hickory, oak, anple, clover or vetch seed is available, it any non-re_sinous y.-ood. Avoid all win be well to sow these with the the ome family. With a con- oats, They win materially improve i'om^retertaS the quality of the oat hay next year.! p Trowbridge Good standard varieties of oats for 1 ^ ® this State are the Appier and Red Mrs. P. 0. Stuchel! Tells How She opium, and our effoi-t should rather be to keep all the eliminating organs ac tive. Some people assume that grippe is a kind of mild influenza. Once in i while the infection happens to be in fluenza, but in recent years so-called “gx-ippe*” epidemics in various pai-ts of the counti-y have i-arely been influenza, when cai-eful bacteriological cultui-es were taken from larg-e ixumbei-s of pa tients. Rather infections with the no torious and vilainous Sti-eptococus have been the rule in these epidemics, and this particular microbe, as we now know, is inclined to have a special affinity for certain types of tissue in diffex’cnt epidemics, at one time pre- fex’ring the lining of the respiratory ti-act, and at another the lining of the gastro-intestinal tract. To the fickle affinities of the Streptococcus the mox-e sei-ious “complications” of the “grippe’ may be attributed. You never know what may be coming to you from a careless sneeze, a loving kiss or an object moistened with some one’s sali va. Rust Proof of the later maturing j Cured Her Son of a Cold types; Pulghum and Burt for earlier I rnntiirincr When my SOU Ellis was sick with a maxurmg. | winter I gave him Chamber- In putting m oats, as oi other small Coujrh Remedy. It helped him grams. It will be necessary that JtHf at once and quickly broke up his cold ” seeding is not delayed too long. Of ^ writes Mrs. P. 0. Stuchell, Homer City, the small grains—probably rye can be ^ Pa. This remedy has been in use for seeded latest with safety, but ejen many years. Its good 'qualities have with this crop the earlier seedings, [been fully proven by many thousands within the ordinary dates of seeding ■I't is pleasant and safe to the crop In the fall, is much to be pre ferred. C. B. WILLIAMS, "Chief, Division of Agronomy, N. C. Extension Service, West Raleigh. take. Hogs and One Acre NOVEMBER IS THRIFT MONTH. The Agricultural Extension Service of the College of Agriculture and the Department of Agriculture is calling duces five times as much meat as when of domestic animals in converting grain into meat. The product.of an aero of land, when fed to hogs, pro duces five itmes as much meat as when fed to any other farm animal. Even these alimals can be kept with rela- j. ^ -r.. , ... ^itively small expenditures of erain bv attention to Governor Bicketts proc- ..i? .. -i.® » ■' lamation in which he designates the month of November as “Thrift Month.” Director B. W. Kilgore has called on making liberal use of such forage crops as' alfalfa, clover, soy beans, rape and various other kinds of pas ture. A great gain also can be made spread the doctrine of this proclama tion to all with whom they come in contact. The farmers of North Caro lina have had an unusually prosperous Suffering Described As Tertare Relieved by Black-Drangbt. Rossville, Ga.—Mrs. Kate Lee Able, o! this place, writes: “My husband is an engineer, and once while lifting, he in jured himself with a piece of heavy ma chinery, across the abdomen, He was so sore he could not bear to press on himself at all, on chest or abdomen. He weighed 165 lbs., and fell off until he weighed 110 lbs., in two weeks. He became constipated and it looked like he would die. We had three different doctors, yet with all their medicine, his bowels failed to act. He would turn up a ten-cent bottle of castor oil, and d'’!.".!; it two or three days in succession. .He did this yet witliout result. We became desperate, he suffered so. He was sv/ol- len terribly. He told me his suffering could only be described as torture. I sent and bought Tliedford’s Black- Draught. 1 made him tak'? a big dose, and when it began to act he fainted, lie was in such misery, but he /ot relief and began to mend at once. He got well, and w’a both feel he owes his life to Tliedford’s lllack-Drnuglit.” Tliedford’s Black-Draught will help you to keep fit, ready for the day’s work. Try ill NC-131 Great Woi’k of Engineering War has not pi-evented ambitious plans of American engineers for a great c^al in Russia. A proposed watei^vay wmuld connect the Arctic Ocean with the Baltic Sea, by way of the White Sea, reaching the Gulf of Finland at a point nor far from Pet- rograd and Kronstadt. The distance is something like 450 miles, but there is a chain of lakes and rivers that would make digging unnecessary for the greater part of the distance. The largest of these natural bodies of water is Lake Ladoga. Between that lake and the Gulf of Finland the Russian capital is situated. Another large body of water that could be used is Lake Onega. There as several smaller lakes on the line of the pro posed canal. The purpose is not only to i*each the Arctic but to open up to commerce the region northeast of Lake Ladoga, The estimated cost is $160,000,000, much less than the Panama Canal. en egg, one tablespoonful of flour and season with salt. Turn on floured board, roll out and cut in circles size of a saucer. Place on each a large spoon ful of dry hash seasoned with onions and parsley chopped fine. This hash should be dry or bound together with thickening. Double over and pinch like a tuimover. Place on greased baking sheet and brown in hot oven. Serve " a thickened sauce made from th'j gra vy in which the meat was choked or with a tomato sauce. SWEET POTATO MuFFINS.—Put thi-o’-’gh the pvLato press one large sweet potato . Add one tablespoonful of fat and a little salt. Whip potato light and add one-half cup of milk, two well-beaten eggs and enough flour to make a soft batter, about two cups, with one teaspoonful of baking powder sifted into it. Bake in gi’oased muffin tins. Chicken hash makes a delightful accompaniment for those muffins or the potato biscuit. POTATO PIE.—To one quart of boiled potatoes add onuogh milk to moi.sten. Season with butter and salt. Mash in kettle in which they were boiled and beat with a fork until light. Stir in onc-half cup of minced ham. Have ready four har<l-boiIcd eggs and one-half cup of stock or gravy. Ar range potato Where is it ? all of his co-workers to advocate and i by marketing hogs at lower weights ’ ■- ’ ' • - ^ than customary. Gains made below 200 pounds require much less grain than those above this weight. Hogs are also a valuable means of disposing year during: 1917, and it the money s4h afkiS which they have received for their (and defective fruits, vegetables and products is frittered away, very little ' grains. permanent good will result. | The fact that colored laborers in the Governor Bickett has called into [ cotton fields of the South live largely consultation several men prominent in ^ 9^ conxmeal and pork pi-oducts is of agricultural work in North Carolina economic conditions of and has asked tlieir aid and co-opera tion in putting the matter of “Thrift Month” before the farmers of North Carolina. The committee has decided on eight their existence require the greatest possible economy in food consumption. They have been driven by force of circumstances to subsist mainly on the crop producing the largest amount of human food per acre and, for the sake specific accomplishments which tho of variety in diet, the most efficient available to average farmer can do and which will he of value to him later on. These are; . 1. Buy a liberty loan bond. 2. If he be a tenant, to buy, If pos sible a small farm and make the first payment on the purchase price. 3. To pay off all debts and go on a cash basis next year. 4. To start a saving account In some bank or credit union. 6. To buy a milk cow or broodhig sow. 6. To install home waterworks and lights. 7. To paint his house. 8. To set out an orchard. Most of these matters have had the attention of the Extension Service and Blxperiment Station for many years. Always they have been.. enooumged and urged. Now Is a good time for them to be put in operation. Not ev ery family has a good milk cow, and -herefore does not realize the value and profit to the family by such a possession. "With the high price of pork a brood sow would be a most valuable possession. In those rural and permanent plan for main- homes where the home demonstration j fertility, agents have succeeded in having wa-! terworks and lights established the housewife has considered them the greatest boon yet received. There is no need to call attention to the importance of paying off all debts, for these impoverish, discourage and make fretful, spell disaster and. a com fortless old age. In many cases they paralyze the will of the debtor and make him incapable of his best efforts. “Thrift Month” is a valuable inno vation, refioct^ credit to the thought fulness of onr governor and should be followed carefully by fluvic who have profited from tho unusually' good prices of'all farm products. F. H. JETER. Agri. Editor, N. C. Extension Service. food-producing animal them. Plan for Maintaining Soil Fertility First—Use legume crops in rotation and return the manure to the soil or plow under for green manure once in four or five years. Sepnd—Apply limestone to acid soil previous to seeding legumes, usually about two tons per acre once in four years. Third—Supplement the manure or le^me crop used as green manure with rock phosphate or other- phos phate fertilizer, the amount depending upon the quantity of manure used. Where ^ain crops are removed, the application should be about 1,000 poxmds of rock phosphate every fourth year. This is practicaly the “Illinois way” of maintaining soil fertility published and practiced by Dr. C. G. Hopkins, of the State University, the man who brought out and demonstrated the val ue of natural rock phosphate as a soil fertilizer, and who has done more than any other man to promote and bring about the adoption of a rational, eco' How To Produce Good Strawberries Cultivation is the secret of success in strawbei-ry growing. It should be thorough and clean. A frequent mis take made by many growers is allow ing the bed to grow up in weeds after the beri’ies are haiwested. At the end of hai-vest the mulch should be re moved or incorporated into the soil, depending upon the amount and the condition of the mulching material, and then the plants cultivated thor oughly. Frequent shallow cultivation should continue throughout the sum mer. Ordinarily, fertilizer will not, be needed untu early fall, at which time a liberal amount of commercial fertili zer or decomposed stable manure may be applied preparatory to mulching. The plants should be grown in nar row matted row’s or by the single- crowTx method. Better and larger ber ries are produced by the single-crown method. Plants-that were set last fall or the past spi’inn- should not be al lowed to foiTn runners or new plants, as it is very necessary that the grow’th be concentrated in the parent plant for a maximum crop next spring. The bed is unprofitable after the third season, and should be plowed ixp unless plants are needed for fall plant ing.—S. C. News Notes. An Old Man’s Stomach As we grow older and less active, less food is required to meet the demands of our bodies. If too much is habitually taken, the stomach wdll rebel. "When a man reaches the advanced age of 85 or 90, you will find that he is a light eater. Be as care ful as you will, however, you will oc casionally eat mpre than you should and will feel the need of Chamberlain’s Tablets to correct the disorder. These tablets do not contain pepsin, but strengthen the stomach and enable it to perform its functions naturally. They also cause a gentle movement of the bowels. Rheumatic Aches Drive them out with Sloan’s Liniment, the quitk-acting, sooth ing liniment that penetrates with out rubbing and relieves the pain. Always have a bottle in the house for the aches and pains of rheuma tism, gout, lumbago, strains,sprains, stiff joints ‘and all muscle soreness. Generous slr.iid bottles. 25c., S0c.,$1.00. Can You Cure Your Meat at Home? Raleigh, N. C., Nov. 12.—For the family that wishes to cure the meat •supply at home, the Agricultural Ex tension Seiwice has published two cir culars: Extension Circular No. 4, Cur ing Meat on the Farm, and Extension Circular No. 58, A Meat-Curing Con test for Pig Club Members. Both of these circulars are available at the present time, and both of them con tain much practical information for those who wish to properly cure their meat for home use. There is no mystexy about curing meat so that it will keep and have an excellent flavor. Selling at the present high prices, and with the prospects ol being higher next year, there should be cured on every farm in the State a sufficient supply of meat to last the family until the following year’s sup ply is available. Not only is this true of fanners, but is also tnie of other people who are grovring hogs about their places. It will even pay the fam ily who grows no hogs to buy the fresh meat and cure it at home. Veiy little risk is run if the proper care and attention is given to opera tion. The two Extension circulars named above will give this infoimia- tion, showing how to kill, scald, clean, cut and cure the meat for home use. Both of them are free on application as long as the supply lasts. (By R. L. J. in Charlotte Obseiwer.) The Poor Honse Some 35 or 40 years ago, one walk ing in a southcidy dii’ection from the south door of the old college, when about half way down the old “Elm Walk” would have obseived just a lit tle to the right a small house. This - house looked something like a detach ed dormitoiy, that for some reason or other had been dumped in this part of'the campus. It had two small win dows. You entered this house from the ground, it had no other entrance, not even steps if I remember right, though I am not sure as to this. A tree known as in this vincinity as the copell grew at the south side, which gave it the appearance of civilization; no other growing thing was near enough to be considered as belonging to this quiet reti-eat—I think it was a comfortable abode enough, for with the good old fireplaces it could no doubt be made quite warm and cozy of a cold winter night. One walking down by it on a night when the top was covered with snow would be reminded of some lone light on some rock-bound coast, and one that never failed to be lit at the twilight hour. This small house known as the “Poor House” was always occupied I think by one or moi’e students who liked a quiet retreat far from the “maddening CTOwd” where they could pour over their books all night if they pleased with no one to molest. It was not oc cupied exclusively by young men who wei-e of a frugal nature, or by those who were unable to live elsewhere, though no doubt both classes did live in the “Poor House.” This house seemed to be exactly suited to those who wished to lead a quiet, unobtrusive life and bum the midnight oil, for here they could cer tainly lead as retired and secluded lives as their minds could dream of. It was generally understood that those resid ing in the “Poor House” wished to be alcno, wished to be so they could com mune with nature, study the heavenly bodies, revel in the legnds and tradi tions of past times, unravel the intrica cies of mathematics, and ponder over great philosophical matters probably; and towards the “wee small hours” ar rive at some plausible answer to some grave metaphysical problem. Thei-e was nothing about the “Poor House’ to disturb one’s thoughts; all common place matters seemed out of place when once you stepped inside the cloistered walls of the “Poor House.” ’Twas as if one had entered the pre cincts of some old monasteiy where all mundane things counted as nought. The young men who elected to live in this secluded place took no part in midnight larks. They were never known, or accused of going “snipe hunt ing,” as having midnight suppers, etc. "What would a I'esident of the “Poor House care for an old chicken, or ’pos sum cooked at midnight or at any oth er unheard of hour ? Their, thoughts were ,6n higher thingsj for it would have been from the sublime to the ri diculous to ask them to come down from their heights to take part in as commonplace a performance as eating. This house, instead of being looked dowm on, was highly respected by all who appreciate midnight toil and the midnight toiler. I wish I knew why the appelation of “Poor House” was ever bestowed upon this classical building. I think it might be called a classical building, when we think of all the classical learning acquired in this little old house to the west of the college walk. If any allumnus wander- about in the w’orld knows how the Poor House” obtuned its name 1 should be delighted to be infoimed. I know that when I can first remember the lights bui-ned in the “Poor House”, and the midnight toilers toiled on, pressing always onward and upwards, never faltering, never repining at the onerous name of their residence, for was it not temporary, was it not a stepping stone to higher and nobler things ? I am unable at this remote period to recall very many who enjoyed the quiet of the small house in the campus. I expect there are many who are still soaring in imagination; and many who have reached the end of their dreams, which probably started in the “Poor House.” There is one name, however, that I remember very well as being associat ed with the “Poor House,” that of Prof. J. D. Ezzell, of Hamet county, the man who organized the first moon light school in Hamet county, and probably the first in the state. It is possible he received his inspiration from the tiny house in the campus at Old Trinity. Some 25 years ago when Trinity in Randolph was thinking of flying from the home nest amid the hills of old Randolph, and the watchword of Meth odism from far and near was sail on! sail on! the “Poor House” was tom down, and with the old walls were de stroyed many pictures drawn by some good natured Tom Traddles, and many sonnets dedicated to imaginary Beat rices who probably in after years led them gradually star by star up the shining way. So today all that is left of the “Poor House” is just a tiny place where it once stood, nothing more, but though gone it is not forgot ten, “For there is nothing beautiful and good that dies and is forgotten.” Certain Cure for Croup "Mrs, Rose DUdint-tm, of ("ireenvUle, Ill., has had expeidence in the treat ment of this disease. She says, “when my childi’en were small my son had croup frequently. Chamberlain’s Cough Remedy always broke up these attacks immediately, and I was never without it in the house. I have taken it myself for coughs and dolds with good results.” President Wilson says American women , can do most to help win the war by enrolling as 'members of the Food Administration. Keep Your Hogs Healthy To prevent worms, keep the follow ing charcoal mixture before the hogs all the time: Charcoal, 1 bushel. Hardwood ashes, 1 bushel. Salt, 8 pounds. Air-slaked lime, 8 pounds. Sulphur, 4 pounds. Pulverized copperas, 2 pounds. First mix the lime, salt and sul phur thoroughly, and then mix in the chai'coal and ashes. Dissolve the cop peras in two quarts of hot water and sprinkle it over the whole mass, mix ing thoi'oughly. Store this in a barrel under shelter, and keep some of it in an- open shallow box where tho hogs can get it as they wish. Cliildien Cry FOR FLETCHER’S CASTO R I A