Newspapers / The News-Journal (Raeford, N.C.) / Feb. 24, 1949, edition 1 / Page 11
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W'-' ■ ^ raBtJABir 24, imMi &?» ,{?54 {iiA. ' iltjTJf . . '|f-.. (T^heel Ili WasMii^oii By lifter Baker * • ■ • ' .look at farm crops reveals that cotton — one of .North Car- olina's chief farm products — is ' being severely challenged by-var- "iotis other fiber products. The competition is so keen, in fact, that many farmers are beginning to wonder whether or not cotton will continue to reign as “King of the Fiber Wdrid.” Scientific research in recent years has brought . remarkable improvements in rayon, nylon, and other synthetic fibers, thus greatly expanding their markets. Can' research do the same for cotton? The answer is “Yes.” Experts tell us that continued research, together with more widespread adoption of mechani- I SPECIALS ! ! ? 1-1946 Jeep. Passed State Inspection. | Jeep 4-wheel drive. 1-1941 Pontiac - 4 Door 1-1938 Chevrolet - Coupe SPORTSMAN’S SPECIAL 1-1938 Chevrolet school bus converted to house trailer. Furnished. Passed 1949 in spection. All cars sold are N. C. inspected or will guarantee them to pass without cost to the purchaser. Come In and See These Bargains We have complete service for all cars MORGAN MOTOR CO. Phone 254-1 Baeford, N. C. cal methods of cultivation and harvesting wiU enable cotton to meet' the rising challenge to its markets frwn impoved synthetic fibes. I Cotton is by no means ready to abdij^te as “King of the Fiber World.” The Department of Ag riculture in Washington ‘ has re vealed that laboratory and indus trial developments already de monstrate that cotton can be “tailor-made” for special uses through chemistry and modern technology. And the increased mechanization of cotton farming —which may well revolutionize southern agriculture, just as dras tically as the cotton gin did 150 years ago — promises to lower cotton’s production costs sub stantially below those of rayon and most other competing mater ials. North Carolina farmers pro- cuded approximately 680,000 bales of cotton in 1048. This is an increase of 228,000 bales over the amount produced in 1947. The State has about 718,000 acres of farm land which is used for cot ton farming. Therefore, the aver age of lint per acre for 1948 was 454 pounds. The Regional Research Laba- ratory of the Department of Ag riculture in New Orleans, La., has been quite successful in con ducting research in cotton. The Laboratory has developed chem ical finishing methods to mi^e cotton absorb water more read ily for improved tpwel fabrics), or to make it water repellent. Other processes enable coitton to resist xne effects of ond weather (in awnings and other outdoor fabrics) and give it ni- creased electrical and heat re sistance for use m insulating fabrics and such • products as covers for mangels and presses used by the laxmdry industry, Still another Laboratory pro cess called “partial acetylation-’, now in limited commercial use, makes cotton fabric viftually rot- proof and water-iproof without altering its characteristic feel and appearance. The future economic condition of the entire South depends heav ily upon the cotton industry. For example, the value of the cotton TBB HEWSklOI^Ali crop to southern farmere in 1947 amotinted to "I 1“2 'billion dollars for liht, and (m additional quar ter billion doliars for cottonseed. Perhaps no farm products ot her than cotton has aided to a .more retaarkaible extent to bring a rapid rate of progress and ad vancement to the South. The up- and-coming fermer is acutely a- ware, however, that continued research and more widespread adoption of mechanical methods of cultivation and harvesting arp necessary, if cotton is to meet the rising challenge to its mar kets from improved synthetic fibers. ' In order to make King Cotton’s crownrmore secure, we must by all means encourage trends in research, mechanization, and in dustrialization. - The advance ment of these trends will mean an even greater amount of both rural and urban prosperity. ' ;.*v: [Among - - - Homemakers Grace McKenzie i SPECIALS For Dollar Days SWIFT’S ENDOPEST 1 1-4 percent Roten- one “Gun” and Refill only 90c. It’s a 3-way garden defense against chewing and suck ing insects and fungus dis'eases. TRANSPLANTONE for tobacco and other plants - All sizes 20 percent off. ^ SWIFT’S DOG MEAL in 5-lb. sizes, only 70c. SWIFT’S “PARD” DOG FOOD only 13c a can. DOW ROSE DUST only 40c. Get it now for - use when you need it. It won’t be long now. And very special- ARMOUR’S SHEEP MANURE in- 100-lb. . bags, $2.35. This is a bargain we pdsitively cannot repeat soon. One of the South’s lead ing seed houses recommends Sheep Manure above all other fertilizers for lawns and most flowers. VIGORO in 100-lb. Bags, while they last, only $3.50 All Dollar Days Specials Are Cash Only The Johnson Company ■ Raeford, N. C. j We have spoken of family budgets before and you will prob ably be hearing more and more about them.. -The family won’t mind eating less elaborate meals for a change. In fact this is an ideal time to have some of the old favorites - the simple, down- to-earth dishes that are so nour ishing and hearty. Just by way of an idea or two how long since you’ve served a meat and vegetable stew for dinner, or spareribs and sauer kraut? Or spaghetti and meat baUs? These dishes (and many others just as tasty) make use of the less expensive cuts of meat, so they’re good budget standbys. Another thrifty item is pork sausage than which there is nothing more satisfying on a cold, snappy day. Sausage goes well with BO ■ many different foods, too; it makes a heavy team with pancakes or whaffles, eggs, potatoes and sweet potatoes, bak ed beam^' Med apples, and a multitude of other foods. A wise homemaker makes the most of seasonal foods and those which are plentiful - it’s a good way to save money and enjoy foods at their best. For example, this is the time of the year when pork supplies are largest - so i^s a fine tkpe to serve this meat with the lusty and satisfjring quality. Bdow you win find a recipe for f*bifc Steak with Onions whidi is just a bit different and wonderfully good. It’s the kind of dish that vdll make the 'men- folks sit up and take notice. In cidentally this can be cooked in the deep well cooker of your range, if you prefer - after the meat has been browned and the liquid added. Another excellent food to keep in mind right now i^ Cheese (which is also on the plentiful list). Many delicious and nour ishing jmain dishes made with cheese can take the place of meat occasionally. The Cheese and Vegetable Fondue below is a good example; it also offers a tasty way to use leftover cook ed or canned vegetables. Fork Steak with Onions 2 pounds pork steak, cut 1-inch thick ' 2 medium-size onions, sliced 1-4 cup flour 2 teaspoons salt 1-8 teaspoon ‘pepper 1 small green pepper, cut in thin strips 3 tablespoons hot water 1- Cut pork steak into indivi dual servings and trim, off ex cess fat. Dredge with mixture of flour, salt arid .pepper. (Save left over flour mixture for thicken ing gravy.) 2- Put pork trimmings iA heavy frying pan over Second heat un til fat melts out. Pour off all but 2 teaspoons of fat. Add meat and brown on both sides. 3- Lay onion slices and green pepper strips over and around the meat. Add water; cover tightly. Switch to Low and cook until meat and vegetables are tender, about 1 hour. 4- Remove vegetables and meat Comibine remaining flour mix ture with 1-2 cup cold water, add to gravy left in pan, stirring constantly until thickened. Serve over meat and vegetables. Serves 1 chqpiMi^ oodotu 1 tUbinpoon chopiMA panley 1 teaqpoon salt >1-8 teaspoon pepper ^ 3 eggs, separated. 1- Combine hot xniSc, crumbs, butter or margarine, cheese, onion, parsley, salt and pepper in 2-quart suacepan. Place oo Warm Irtat, and stir ontS ijhBiAsd, # ^ Add beaten ^ ^ wcH drained sB^ly. 3- Fold in beaten e0g whites. Pour into 2niinart lasae role. 4- Bake in 325 deg. F. even tor 50 minutes or until set. Serves 8. Try dor Saoitone Dry Qeaning Service for your most precionn docbes. They will come back to you looking firesh and dean as new. Ail spots and stains are gently removed ... colors are restored and absolutely no trace of dry cleaoiog odor r You’ll See the Difference in Our Sanitone Service. Call Us Today! 6. I Cheese and Vegetable Fondue 1 cup hot milk 1 cup soft bread crumbs 2 tablespoons butter or mar garine 1-2 pound American cheese, shredded 2 cups cooked, diced vege tables McNeiirs Dry Cleaners RAEFORD, N. C. fORA BCTTIM^KIWP op 08Y CtfANiNfr For 3 days only Thursday, Friday and Saturday of thjs week, we offer: $200.00 3 pc velour Living Room'Suites in wine or blue $140.00 3 pc Tapestry Living Room Suites in blue plaid $325.00 4 pc Prima Vera Bed Room Suites - large mirror $149.50 4 pc Walnut finish bed room-suites - round mirror $ 99.50 Daystrom Plastic Dinette suites - red or blue ''^ly $150.00 only $ 99.95 only $199.95 only $ 99.95 only $ 69.50 only $ 34.50 only $ 9.95 only $ 15.00 only $ 9.95 $ 89.50 Howell Plastex Top Dinette suites - Yellow or Red only $ 59.50 $ 49.50 Dreamer Inner Spring Mattress by Mebane $ 14.95 Cotton mattresses - clean materials $ 20.00 Drum Top Tables - good finish - well styled $ 14.50 All Wool Blankets by CANNON Leaksville The above prices are for cash - Terms can be arranged at slight addition al cost. Also a liberal cash discount on numerous other items which we do not have space to list. ^ - Large lot of Aluminum Sauce pans .25c each Furniture WE DELIVER PHONE 2171 **Hoke County*s oldest Furniture Store** I
The News-Journal (Raeford, N.C.)
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Feb. 24, 1949, edition 1
11
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