Newspapers / Brevard News (Brevard, N.C.) / Dec. 10, 1925, edition 1 / Page 3
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BIBLIA it, (be fyh 0rt'patrt of dp <Dfoe <u*tru? Zeftamnt, fatty fully a* truly cranflatcb OK ?f fcoud)f<ui& JUtyn tnc9?Cngli/^c. .H. >xxx* <5.paul.n. Ceflkni. prak fbj ??,rt!Ntt c^c ksjjN &f<5ob mar 9a?e frt p?flig?,an& be glonfjc&.tcl. &.paol C oL m. tzf ttx tro:Sx of?l?::|lt>:rtflui you plat cwtxfly in all vfyftocmt rci X*L JLet ft? boft of efci? tort ttepam o lit of t^f mouth , i-ut frcrcrfe rhtnnbaTt ?nb mghtc :c'. J} {/e of ftrjt Complete ?n$tf ~sh Bi6teJ535 'n !>??: b ? v ..f H. r?a. vv i:^?- nv< n N U w . ?i.? ?? ' Kijiii! bVltt.-M. ?>.. r\ r-i<i I. ; J. i ? S iy '5?. ?\ >? K :!i>: .'?C ? "h*_- J . vi > "" > >:.\r !.-i :w.T<ihi|.;;b<.r! : ? ? "s\' j -u' -.t -a tip ? > ? .? i-.'V ' ? .Vv-d ,-r. "h* fcJus*. * ft** vr -fh'ld with Slatry. bin. jt; . r ? 4'<?'n.: a wl u r<ir . ? ? <i- . v ??? fht'v h.'.?l [. l * l?r?* .?<?? s ?".<!? t;..- ...... fr.tnkiui-i ms? . l^ai -'v -v ^ ? ; yi ' rhat J>? wf' ha v . >"t .1 v ? Cun.f t> ' ' . " " V - - . 4 ' star fh-v rV By JOHN DICK: V-ON SHERMAN , ?'? ii .?? ! r.-i\v Si - {)?! ??. u:-' *rt :ii? story in - P.H>tvt l*5U> : ?' r.st the' , i > ? TThrty. . tjjftl . bjE >t: ? i, ?** l J? r?f?? .> . ~v day in ' -sh^wii ' hy t i.?? " i.t?t it l"tf; faV?k.'*' I *'? ;*? it ;?i ' 0!is*is: ?iiis ' itfv v i t iii'stiyia's; spirit; ..'VVv* nz |hUs t-r . .?f - ? '*? . :*<;e i fr:iiv-' l.r >? v h s. n<l t tiii'la " . ' '>? s i:ta> , t'.T^y . Minrivj nf /A.f ? ' ?.>??!!? 4. ? !*'? :?? ?. '-'..' in r ;... ? Ny.\ i;r', ; -JV i Jr!\ hi ? A:i?! - h'<- > :r| ?? - '.t?"XU> * ':,!\St -v : !>> ' S?? "istuiit !?*<??'? Jv. ??it S'. 'M;)TT hfvi'V ? >!i '?f l'l|P>r art* . in tM<>il?-rn ;ic liililc. t??xt ?:?lh xvithstanilin^ t!.v rh rht* ? ??i:rtiri?'> < tlie -for ci*? r?*as4?n '? ' s't ' . ... ,'t i Mtv is ?TtYj\ t-.ntr" v?-r? c,<-. K'-xtf t." ???{ ti ? -YxU-n ??\>?*th ?- > ? v- fji- !: ix- St i ll ' Miany 0V:ir.y v? r-*i- -Ds by \r i rliat ;t ha.l 1 1:?- 'i of tu >t h rltf Ko::l:sh Ixine a1: ?' Knu2i>h scholars. . Tli^ Kin? J.i* -> Tan'^latiot) iiatl in* j* a <-o:ifer?'nc.' at. If was tti?Mi >l^rer C1 ceptt-n m tlutt h rhkIh which Ji!n?tani?M?tally Tiuislaf'^p* w**r'' most s?-tn>lnr> fjpat't "?as ttw; rNlntU>n sh- ulil t??? ! a?Te|itfiJ us rrt*?t. Forty- soven" from the i.nirlantl. The first ''itjtl in 160tf Two y.-ars w'<>rv d? n*?-<l to revision. It wjti prinr???l ill L rfJon in TGI 1 hy Rob ert I"?hr That this tr. ?S ;tri?in was an impur Tradition of a Plant The fit tie wil-4 n?ne}?bil| known as^ Tlertv R<?hert :u. which fiow?rs? in r!ie heilues an?l <h:> .?-v of the 0!?1 land ? from April -It .-ft vard. was of consid erable .-onsetf .-i f? to our sitnple nnhdwl ?n<*est r-. It ctiml rush, ul <ers. scrofuhi _ ? ,r and repeljed lire. It rt^nres in ??:.?: most anrfeut herbal.1) under the Miiif Aulritt'. It is suppo?e<l to have com.- i;t4? existence through U?>hunin-. Jtl ktv^|:d^ his shirt to dry :.t ?. i'tn?l?>rt?k jag- is. by; the 'ail ? i'ri<^> to 'Kius. Jaii'ii - oit. lie. translators^ of ; ? hi':k flu* ' he';: i pa mi ahd fourth; pafasjnijdi'.'aiv -a* follows: "J* 'J1-- -\1 it uhii M . n h t \ PHn.v j.1 I v. th?- ".ir.'n ?? K ?(( r. '.i' Brl :- ii ti. Fr.tr ? ?? ii I r.elaad; I ?.?- ' !> :;<lrF wf ! Ii-- Kttfji, A\> .the Trajisl:i tor* ? f.the' 11 i'V wish Ni -- r> > .-iiiij' i'-.v t.Jir.'Uil.h J> vu? < Mtriyt ? - ti r I.n'rdl. :'h.-r<- .jr?- Miflalt- ;tru limcMlj. iift.hN. r:u-bi i''hr??t:;in r^lmi-'Us 'wffvrtf 'n :r Y-Voi r ,\I.? jt-nty.. ! ? u t !)"?<? is, r:- ? r r ;?!?>?:.? d ????!;. rV It X'.>-oth? r.-? than' (ht? .mil rpi-faai'-ji .t? ?-'i ri of ;t<" ;ttTd . |iul>liphinK ? ?'?f itiii* v?-- rk- avhii'h ii"W- w-:-h al} humility w. ;><?. v utit--> V/iiir Mlijt siy K:<>n w-i?i rr "Y ur H: riWwess fuul .?r.i.'f tmt of ,'?U :? ? ' .ii iT.-h' r VI. ?.t u- t ha f . * ' h ?? > <ri;c|ha!. Sacri-'d . ?'!'-r ? h-r. with >? invjKiririi; fit th.- ar ywri. :i'n'd. ot h?*r ci t-anccia'ci'S:.. of niii-K-y w , n -:-h,y. v ti v% t?: : - r;- u?. th r ?? '??!?? uM ??. : ? !???' r. ? ta.-t "ran??f:r?N?n ??t I-h*' n. :> . S. fht* Kntrlish T V -ur did ri-V* T desist' ?W| t?i til \vhiV"'' j; iv.is iiiiiirt prti'tl ; h.: t ? f work > .*> ' js*. ? . ?/. ..'rTifJ '}ii*t, *ll* tu>>" ? !.Jv h?> V-X5W ri N-il so.'tb ci -::;t .1 :: in ? . r :i>- :i !?.i'T.r?-r, ?u>:b-- i?H.--r*an-' ?? ' 'ffj.vc&t'? r?vjn,r?- '? ? j ^ .1 . ::i- ( )- *??i? v' n-. tll.t' sun ? ?:f i.'.Ti! I 'u'r-.ij.-y ' ? .M:;ry (jin-t-n >?i" < ; ?. tr. . 1"'?T It- Lh-cju.- Jatbi'-s \"l ? S- ???lia: ! ;>rt?| In " !?'.?? : ! | Kl.i^ahvVlr as. .Jaa;.?M , r. k !i__" n!\ r.' _4;in >? "'.Mali'1, ' I an ? II* ij ;is" >.;?!? 1 }iyi j ii s - :\>tV'vt 'i i '"T;irii s- .to b?^J .?? " ;v . rn i.tiriit*';. "l'l-.f K ? _ ? n<> > :.-r;iK i> r-t Khj! I-ft .-T!.ir. .'???? ?:!.?- :i. t:;a"<MI ?> ?? ? ? "> 1 1 v I ;,f . ''f.| t!if \ Jl'h''-. In iil.-n: .iliy. it 'i> ??.f >1 t<> n<>tH r } ;; i r. ? [?r .-i > 1 !i'> ?. .uNt'.' ;T!if -1 - LT ? \ ? ? ' " TI ':t .if I. ? 1'iff :?> ttie jW'opI^ !ii) (or (]???' |?ci.p|(i" ? . y i 1 ?, is -. "ly >iniitar r>i I. it .'>? t? .in -*- iii h:? fmrj ?: AxWrtSSSfe M"\v many iManij < "I'ifs "f U:v< transljifioJ ? ;?!?* is n?t ?Ti?'\va : ??ii!:: ?/ ||| time are still in ??xisteito*. It jiiuirn. hoWj'Ve.' * :si? t rhfs<> tnani >oi"H?t eopu - T'' i t: setni-serfet < -il ( illation in Knilain.f Mimvn to tli?- ??i] of t >><* Kifteeutii. ????n nry . N<>\\ vve oHtiH* to t!i<- first conipU Kniilish Klhli-, t "U* (wtio <>f vvhlj i> ! er^wftlr cS'r'iliu-'Mj. I's i|nte MI 'XXX V- 1 ? a> I In- fac simj shov-s It was act a (ranslation fr or;iii;a! flnn-k an<l Hebrew tes from th?? "iHiiii'lif ami Latyn." ?s t it !?* pii?ti s**ts forth. Thf r*jm?*s| tratt>1a'??r ?n<l |>rintor art- lint for tlii Bat tlroy are kjioivn. .tnn>Tat*?r was \I i.l cs > nvt'r'la^ (H am! t li?? )>rintrns was <h>ne| Switzerland, |>rol?aMy in ZuHtii. 1? ovor m mallow plant. VVl'ien prophet rosumed die sacrvtl parnii tii** mallow was and the II Uol???rt took its place. Some of l?i names, .si c.. ?s "knif*- and fork." L| don pink; i-?>c's toos. sailor's knot, hard <?> axN'Ount for. Risks Life to Save Lamb Holiday-makers at Rartnoutli ^ si>e<-tator.s of a thrilling attempted rue recently of two Iambs which been stranded on the dnngerons of a local quarry belonging to ;> h?Iji,Tl.v 'yi?r<i?p, N'<> {>er fpi. r . c>i.'\ is ?ri<uvu. tj? }>?? rvtant. Mti' ii -'f !Ji)' at- thx< .}ilus= tTutioiik. Min !?*? T(i?' upsi<i* ? !fu ij srr< fir .in w it'll A <fafti i tul Kv?. .inil i ?!(?? -??FpiTJt in th?' < liirtlen of rf;i<U . "??"'Ili -v\!:.at .'5:ivi*. <-\?>r th*?U ran-st :<li?Te?'f t'lOii >!yv." t!i'o ' v.\ " iylii>-)r-U f>jr "\v." ylu.'fi is n-'t t ? ' <?> v. ? ? . j ;n ;lir tetterin'jr in ..r.l.'Kn^Mi v ai>>l n w'*Te pra?ilrajJ.j: .nfrWt 1.: : ::ral?J?; ?: Jii-n- r w \Vas liicr'.ii! v. iliiiir.U- u. Tli?? sovrn itVntli y?Tst* iij" tlit* '-"ii'i fhapit'r ??f n t!i?- K;:i^ .laira's v?>rs,on nvnlfc.r .? - ? ... V- ?. ? * ''Hut <>f 1 1 ? <>f knmvl?*?i:;??. of." :uii! ??vil. t li'iMi sluWt' ii<>t t'at <>f- ir : ?for in t'liv -hfy fiWn (raK-st IliVryOf tl: >t; LAMB SHOULDER IS OFTEN PASSED BY Housekeeper Doe* Not Know How to Prepare It. (Prep?r??l by th? t*ntt?<1 Hiatpa I>*partm?nt of Agriculture.) The shoulder Is frequently pasjied l?y In favor of the itiOre expensive leg of lamb, because tlie housekeeper does riot know how to prepare it. The shoul der Is lte<8 heavy than (In* leu from the siime animal. and the meat on it Is ten der and sweet: It Is not so convenient to carve if the shoulder blade Is left in It. ahd so it is customary In many placvs for the bntfher to remove this bone w li?'ii the meat Is sold. The niv it v thus fortneil mav he tilled with * stuffing. The I'nlted States I'epart nient of Agriculture give* the follow in? directions for preparini; a haked stuffed shoulder of lamb: t cupful "f cracker H tftipoontul or bread crumbs salt 4 t n h I i'.h |>?o n f ills '* t?a?poonful butter or other pepper or 1?mji fal Saic iit thyilie If *4 euful tM>llln(I llk.d ? ? water Mix the seasoning with the dry crumbs and moisten with the butter Mnd hot water; Fill the cavity and NUTS MIXED DIFFER! Mixtures May Be Bal a Loaf or Roll. (l'r?p?r?d by' U.~ Cni:.-.! S I>*piir'me3 of Agiit-ultuf* t Substantial r| dies l? which nuts are combined with vurlo'us starchy foods, j such as rice. potatoes, or bread crumbs. are satisfactory for luncheon or supper Sometimes these mixtures are baked In a Ittuf ur roll, sometimes fried as 'nujuelfes. or mock sau sages ur served in a cream sauce or gray >>n biscuits, or In patty, shells. Baked vegetable nut hash may be made with chopped cooked beets or spin job, iind rice or macaroni. Nut che?^e 'i. if > .r roll may he made with either '-Hit; r-type or cottuge cheese. Peanut butter and tomato soup, and chestnut soup are good. Many nut stuffings for poultry are liked. <"hest nut stuffing for noose or chicken is a favorite. i'ecan stufling for turkey 'uis Ion- been used In the South, and valnut-celerv stuffing for chicken or I 'abhit is still another combination. I>esserts of many kinds may have J nits added advantageously. Some of ; rhose most frequently made with j chopped nuts are the various custard mixtures such as baked custard, float- J ing Island, tapioca cream, custard rice ; pudding. custard nut pie. and the so called "cream" pies, which are really layer cakes with a "'"ream" .or custard tilling, t'ottare puddings, fruit uti.x turc^, and steamed puddings/Of many ' flavors are better for having 'a few added huts, and "f copiS.- a rich ; ' ?hristuias t?r plutu t''iddb)V hiis a good proportion "f nuts. Hot pii'Sling sauce* of iujiiiy Kinds are improve.) Kv i he ad ? It ?.)! of nuts, i'l cans and raisins. for exai are a good combination I'l'vi i ciipf" and fruit g.-!:i!;iis Uiay 'include "'its Kavariau. crcaiu i- e* . pe.ciallv 'g ?>'d when chopped roasted , almonds are mixed through sift's Hie i'nited States I ?epariin"tif A-'ricuI ttjre. All the i^unbTmrriofls of i.e. ; cream with sw?v| sirup.* ?r sjiu*.- * and ?hopped nuts .cpniifiortly called sundae* ii Xi l?e .easily made at home Nut.* ? liia.V silso l>e put direifly into the |ce ! .Team mixiure, as in the case of *o j ??ailed burnt-almond ice cream, which | cons'Nis' usually _jif ;.a vahillit <Te?ni. . >V It h "'hopped roaSted lljlllotuls ;r! ' to ji Almond macaroon* are - tinier ground up and- Used in ?' ? way A frozen custard coiw l ly chopped cooked ??he-i> 1 . ' *. fruits, and sultana r.-i'-i:* I nes?elrode pudding T: .? huts to ail ice ??reml seen - ! ? '! < ; neces>ary to ll <-r the a i. a i little extra salt. ?ie Almost all can*. e* can varied and usually . ? ,ed. I?y thf addition of nut kernel.-. -Peanut brit I tie. pi'cjin pralines. walnut taiTv. but ternut maple creams. choi-ola re-cov ered I'.razil nuts are /it a few of Un familiar tvpes "f iitil calidie* always in favor I'M ted dates and prunes, stuffed with walnuts or other nut ker nete. an- home confection* easily ; made. Shoulder of Lamb Boned for Stuffing. -fji?*en it \\itli skewer- or >e>\ the Muff in;: Hi flare t r : ? ? meat in ;.io roastin:; pan. Iiul> ilri-|.?f?i'i^s oyer flip sprinkle ;\vifl.i ?'alt pepper. ih'eiiiK- w ith tl"?ur all'! Iiriittti '| lickh iti a hot "vo.M; I 'our a cupful of hot wafer flip meat. ailjusi th?* --over of the roaster ? ?? ??1 y . :ii|H lower tlio heat of (ll?* oVi n. I 'ook -low |\ two to 'liroo hours, a?'<'ori!iritf to taste. Uses for Cut Bread Slij-i't ??ut hreai] In ili<- jif'-aii l.t.\ if ii i> a family t<> <t;irt Hi*- new loaf it. fore tile old I? i!?ei| Why not use a bread hoard an it >hi5rp knife a' -thy tiihle ami etit off Jlisf wit.lt N tu?#>ilei|. ii||S^e*it S t lie friHe't St i'e- I Vfiiirtmi'iiT ?> f Atrrienl litre} I'ieees of bread left over for nix re iji.'e have many n <? ? Tltey an )"? tfi'aM-vT '?r oxen <hie<l aiid eaten 1 1 !; ? ? ''ia-t 'rolhH mit fur tlie bread < ran. . i:-i* i osyd Jfor ? ?: 1 1 1? i| ???? ! i s It ? '?t ? truii:. -thiekenini: for soups s.iitres or, gravies ill place of par" the. tlmir fu niilflihs. |w?ni'ake? ?or. lit*. in fttti milk t>> ????r.X II " J.i?:r4*t* >'f iTri'il'r, COOKED RICE SHOULD BE DRY AND FLAKY no luna '"l'''' trains r ?*n? t to i ins make i lid Jrying Boiled Rice in the Oven to M; by th? t'nltf <i States Ixpartmcat | of Agriculture. > ? Properly cooked rice should he dr\ ?iml have each grain separate hut "thoroughly cooked through. Ve"v often iieople \\ ho say they d'j not like rice \ kiave never eaten it properly rooked. { mid think of I r only as a pasty mush, i linj^L'litly and unpalatable. If hoi led heroines sticky and the break apart Many per ......t. ........ .... mistake of overcooking ?ice and also < f not salting It enough, n the Orient and in the Southern tales in this country where rice is ^nten almost laily. cooking methods re iised which result in separating ~ ' also in drying them out I pasty. |ks generally prefer to ! ?oil rice; in a large quantity of water. ! ."lie l'nited States Department of Ag- ' ieuluire gives the following directions [or doing ho : Boiled Rice. |l t*as;?Minful salt I cupful rlo? or i quarts boiling water Wash the rice through several wn fers until :i!l i lie loose starch Is f? Inoved. and drain if. Have the hoillng Ivater ready In a deep saucepan, add | he suit, slowly drop In the rice and Ihe grains and "o they are noi Southern cot ake the Grains Flaky and Separate. allow It to boil rapidly f>>r about 2?> j or .'JO minutes, or until a grain when pressed between the thumb anil finger is entirely soft. In order to prevent It 1 from *t-ckin?; to the pan lift It If nee essary fr?>m time to time with a fork, but do n >t stir It. for stirring Is likely t<i break the grains. When sufficiently cooked, lum the rice Into a colander or si??Y*. and after the water has drained off cover with a cloth and set over a pan of hot water on the back j of the stove or in the oven, or turn the j rice into a shallow pan. cover with a ; lid. and place it In a warm oven for a short lime. Treated In this way the grains swell and are kept separate. If a larjfc kettle Is not at hand, rice ' may also be rooked successfully In a smaller open saucepan or kettle, al lowing eight times as much water as rice, or two quarts ot* water to one cupful of rice. The same method Is used as with the large proportion of water, but the rice requires more care ful cooking. If the starchy liquid sur rounding the grains Is washed off by potrrlng hot water through the colan der in which the cooked rice Is drain Ing each grain will be left separate and distinct This is not usually nec essary when the larger proportion of water is uaeA Baby oves A Bath With Cu Soap I ? can I do F why can't I have a skfn like V^/ other girls? Why do I have to jave these ygly pimples. blotches and blackheads? "If I could only find something that would clear up my skin and give did back fay soft, rosy complexion, I know I would be the happiest girl in the world! What can 1 do 2" ;s that you talking?} If it is, you don't have to worry a minute! Just build up the rich, red blood in your body. Then your skin will be as clear and soft as anybody's. That's what S. S. S. has been doing for generations ? helping Nature builj rich, red blood! You can build red Wood-rells so fast that the impurities that cause breaking out on the skin hardly get into the system before the pure blood annihilates them kills mem right out ? stops them from 'ireakin? out through the skin. And then this rich, red- pure bloo 1 feeds and nourishes the tissues of th? skin and keeps it looking1 healthy. That's all there is to it. Healthy, vigorous. -<>d bioo-i su<H as S. S. S. | nelps Nature build, makes you healthy all nver. If beautifies your skin ? drives away p!m; pies, blackheads, blotches. Tash. boili and eczema ? gives you hack your ap petite ? builds firm, plump flesh and fills you f:.ll of new life and energy. All drug stores sell S P S Oet the : irger bottle. It's more economical. Boschee's Syrup /bo\^!he^ uas been Relieving Coughs \ na,' for 59 Years attBBMHft ffftrinl f;arry a bottle in your car ass J always keep it in the house. 30c and 90c at all drui?g:sfs. H> l>r?'< risy ? ?ftetu'st. ? Ii?->i : ;i thfl K.trli of rHigioii. Grandmother Knew There Was Nothing So Good For Congestion and Coldt as Mustard But the old-fashioned mustard plaster burned and blistered. Get the relief and help that mustard plasters gave, without the plaster and without the blister. Musterole does it. It is a clean, white ointment, made with oil of mus tard. Gently rub it in. See how quickly the pain disappears. Try Musterole for sore throat, bron chitis. tonsillitis, croup, stiff neck, asthma, neuralgia, headache, conges-* tion, pleurisy, rheumatism, lumbago, pai is and aches of the back or joints, sprains, sore muscles, bruises, chil blains. frosted feet, colds of the chest (it may prevent pneumonia). j Bitter than a mustard plaster
Brevard News (Brevard, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Dec. 10, 1925, edition 1
3
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