UN Sees Poultry As World "Pump Primer" Chicken flocks offer a very rapid means of boosting food supplies in hungry areas throughout the world, says a new report from the Fooa and Agriculture Organisation of the United Nations, New York City. It sees no significant obstacles, with modern drugs, to es tablishment anywhere 1 of a sound and progressive in dustry.' After an area-fay-area re view in general terms, of pre sent and potential utilization of poultry products the FAD report singled out poultry as I ? f an Inexpensive economic "pump primer." The poultry industry oouldbe stimulated by establishment of poultry feed mixing units to channel distribution of feed sur pluses. said the FAO. Such mix ing units later could function with purchases of feedstuffs, made possible by the profits from increased production. Teachey Veteran Dies Funeral services tor Norman Falson Southerland, 65, of Route 1. Teacheys, were held Thurs day at 3 p.m. bi the. Norman Funeral Home Chapel in Wal lace. The Rev. Harry Goodwin, pastor of Rockflsh Presbyter Ian Church, officiated. BurUl was in Rockflsh Cemetery. He died early Wednesday in thei Veteran's Administration Hospital In Fayetteville. and was a member of Rockflsh Presbyterian Church and the Wallace Masonic Lodge No. 595. Survivors include his widow, Mrs. Mabel McNeil South erland; four sisters, Mrs.W.C. Worslev and Mrs. W.B. Baker of Wallace; Mrs. C.R. Simp son of High Point and Mrs. W.B. Whitfield of Columbus, Ga. and a brother, Hurkles South erland of Teacheys. Pallbearers were: Cecil Worsley, George Worsley, Don ald Worsley, Mansel Baker, - Tommy Baker and Jimmy Sou therland. National School Week Proclaimed The National School Lunch Program Is the largest single food service in the nation, ac cording to the U.S. Department of Agriculture. It now serves one out of every three child ren in the nation's schools. The program is an amazing network of thousands of small enterprises operated by local citizens for the benefit of their children. Put together, these small enterprises are a 11/4 billion dollar food industry, serving 2.7 billion lunches a year. Food used in the National School Lunch Program has now reached a value of well over $800 million annually. Ac cording to U?DA'3 Agricultur al Marketing Service which ad ministers the program nation ally, four-fifths of this food almost $650 million worth?is bought by the schools by their own local market areas. Total foods used in the na tional lunch program annually represent a train of 137,00^ cars?reaching a length of over 1,000 miles. This represents over 10 percent of the total U.S. food sold through food service outlets. In recognition-- of the lunch program's value and achieve ments the Congress in 1962 requested the President to is sue annually a proclamation calling for observance of Na tional School Lunch Week. For 1963, it is the week beginning October 13-with the theme of "School Lunch Serves the Nation Through Food for Learn ing." 1 m Issuing the proc3MHKlon. President Kennedy called upon the people to observe National School Lunch Week this year in order to increase public understanding and awareness of the significance of the school lunch program to the child, home farm . Industry, and to the nation. The President's proclamation also calls attention to the fact that the lunch program repre sents one of the nation's best examples of a cooperative lo- 1 cal-state-Federal partnership for the benefit of a most im portant segment of the country's population. When the 16 million school children sit down to appetizing lunches served through the Na tional School Lunch Programs this year, they enjoy the Dene fits accumulated over more than a hundred years of American agricultural progress. Since the -assage of the Na tional School i^uncn Act in 1946, the school lunch program has been extended to all 50 states plus the District of Columbia, Puerto Rico, the Virgin Islands, Guam, and American Samos. Great improvements have been made in management and oper ation techniques, tieing in the program with plentiful foods information Issued by the Ag ricultural Marketing Service, and now, giving special assis tance to distressed areas. The Agricultural Marketing Service Is continually making improvements in die operation of the national program and in purchasing foods for use in school lunches. Under a pro I vision of the National School Lunch Act, the Agricultural Marketing Service buys and dis tributes to participating school foods that are of hlgn nutri tive value and suitable for lun ches ?? ? .. I These expanded purchases help fill requirements of the Type A lunch, which is the basic lunch pattern established by USDA home economists. It is based on recommendations of the nation's leading nutri tionists. Often the Agricultural Marketing Service also makes available to all eligible non profit school lunch programs, foods which have been obtain ed under authority of legisla tion to widen the market out let for farm products. Only a small part of the food commodities for the lunch operation , however, are fur nished from USDA sources.. Most of the food used in the program is purchased locally by the participating schools, thereby providing an expand ing market for U.S. farm pro ducts. Three basic requirements for school participation in the Na tional School Lunch Program are that the lunchroom be op erated on a nonprofit basis, that free or reduced price lunches be provided for child ren determined by local school officials to be unable to pay the full price, and that the lunches served meet the basic Type.A pattern. The Type A lunch, as com pared to the average a la car te lunch, meets from a third to a half of the recommen ded daily dietary allowances and includes as a minimum a protein-rich food, generous servings of fruits and vege tables bread, butter or forti fied margarine and a half pint of milk. The National School Lunch Program teaches children to develop sound food habits, eat a wider variety of foods, and practice good table manners. The lunch operation helps to make a wholesome, appetizing lunch available to the nation's children every school day. / ""eoscse. \ 1 broiler-fryer chicken, 1 teaspoon ?ott cut to serving pieces Vi teaspoon pepper Yt cup flour 1 teaspoon paprika Combine flour, selt, pepper end paprika in paper bag or shallow dish. If paper bag is used, put chicken in bag and shake until coated; or roll in flour in dish. Put shortening or salad oil in skillet to a depth of Vi inch. Heat until drop of water sirsles in fat. Place chicken, skin side down, in skillet and brown. Put larger, meatier pieces first; add liver and gizzard last few minutes cooking time. When chicken is brown on one side, turn and brown second aide. Cook uncovered 16 to 26 minutes on each aide. YIELD: 4 servings. Tested and approved by the National Broiler Council. Adequate Lighting For Egg Production ?... M . ka .a(V>a?