.
Along The Way
By Emily Klllette C
Duplin produced many doctors
who stayed within the county to
practice medicine, but there are
some who have served in other parts
of the state.
Along the Way has been reviewing
articles about physicians native to
Duplin County or who have moved
here to serve the area people. Hut in
the case of Dr. Clifton L. Quinn of
Beulaville, he set-up practice in
l?noir County.
The field of medicine is making
major break throughs each day. In
the time it takes a person to complete
medical school, today, technology '
will have advanced almost to the
point of making the graduate's
textbooks outdated. Unlike earlier
times, today's doctors have a great
deal of resources available to help
diagnose illnesses. And, unlike earl
ier times, there are local hospitals to
; serve the county citizens.
? At the time Duplin General Hos
"pital was being constructed and
^dedicated in Kenansville one of the
j local natives was making plans to
<begin a medical practice in
(LaGrange. The article and picture
appeared in the February 24, 1955
'issue of the DUPLIN TIMES and
stated Dr. Quinn's plans to begin
practice in Lenoir County. The
following is a reprint of that article.
, Dr. Quinn, of Beulaville, to Begin
i Medical Practice in LaGrange Soon
; Dr. Clifton L. Quinn, a native of
Beulaville, is one of two new doctors
who will set-up practice in LaGrange
around July 1. The Health Center in
LaGrange, costing approximately
650,000 is completed and is now
feeing furnished for service. Dedica
tion of the ultra modern clinic will be
around July 1.
This was revealed today by George
Mewborn, chairman of the Profes
sional Procurement Committee.
Dr. John C. Ward, of Kinston, and
Quinn, will arrive in LaGrange
around July 1, tc begin their private
practice.
Both Dr.' Ward and Dr. Quinn
were in LaGrange all last week
making plans for the official open
ing. Furniture and equipment nec
necessary for initial operation are
being secured.
At present, they are interning at
Greenville General Hospital, Green
ville, S.C.
Dr. Ward, 31, is a native of
Kinston. He attended public school
in Kinston and is a graduate of
Grainger High School. He is a
member of the Christian Church. In
1949, he received his BA degree in
zoology from the University of North
Carolina.
After one year of teaching public
school, he returned to the University
and enrolled in the Medical School,
being a member of the first UNC
Medical School graduating class
under the present organization.
He was married August 23, 1953
to the former Doris Wheeler, of
Walstonburg.
Dr. Quinn, 30, is a native of
Beulaville. He attended public
school there and graduated from
Beulaville High School. He is a
member of the Presbyterian Church.
He enrolled in the University of
North Carolina ,and received an BA
degree in chemistry in 1950.
Immediately he was accepted into
the first Medical School class at
Carolina and graduated there in
1953.
Dr. Quinn was married November
19, 1946 to the former Patsy Ruth
Kennedy, of Beulavilie. They have
one daughter, Jo Anne.
Dr. Ward and Dr. Quinn plan to
set up residence in LaGrange as soon
as housing can be arranged.
The construction of the LaGrange
Health Center was financed on a
county-city share plan.
The Lenoir County Board of
Commissioners appropriated
$25,000 for the project with the
understanding that regardless of the
final cost, LaGrange would assume
responsibility for paying the total
cost above $25,000.
Mewborn, who is clerk to the town ^
board of Aldermen, states that by W
the time everything is completed,
the cost of the Health Center will be
approximately $50,000.
It is located on one-quarter of a
city block on the corner of Boundary
Stree' and Spring Hill Road.
jl 9th t
I Hole
n\
Pro.
IB. Duller ^
Pro Rick Green announces the
aQnual Polar Bear Golf Tournament
has been scheduled at Duplin
Country Gub on Saturday, Jan. 5.
The tournament format will be a
Two-Man Superball and must be a
member-member or member-guest
team. Teams will be flighted fol
lowing play by flip of coin.
; Breakfast will be at 9 a.m.
followed by shotgun start at 10 a.m.
Entry fee of $15 includes tourney fee
a|id carts. If you plan to play, call
Green at 296-0919 as soon as
possible.
! Some teams already signed to play
include John McGuire-Mark Vinson,
Harold Mathis-Bobby Smith,
Maurice Edmondson-Ike Riddick,
Connie Carlton-Johnny Carlton,
Mickey Benton-John Barrow, Jim
Stocker-Arthur Benton and defend
ing champs. Bill and Billy Potter.
See you at the breakfast.
?????
F?c.
Tender Venison
: Requires Care
* Almost everyone has hear
;venis'>n disparaged as being
?" ugh" or "gamey." Yel, properly
prepared venison is mild, lender and
:delicious. One of ihe keys to enjoying
g d venison is proper care of Ihe
animal in ihe field.
Since deer are never killed under
packing-house conditions, special
care is called for. The first step is
proper field-dressing, a skill at which
many hunters are adept. They know
that it is important for deer to be
field-dressed immediately after the
animal is killed, and that the carcass
should be hung to drain. The body
cavity should also be propped open
so body heat will escape.
Once ihe deer if field-dressed, a
dilemma often occurs. What is the
besi way to reduce a field-dressed
deer 10 packaged steaks and roasts?
You can'i cart it down to a neigh
borhood butcher and return for
finished packages of meat a few days
later because it is illegal for non
inspected meat to be butchered pro
fessionally. Besides, cutting up a
deer is not like cutting up beef. The
problem occurs with the fat, mem
branes and connective tissues. Fat
provides much of the flavor in any
meat, but the fat in deer mea,t is very
unstable and quickly turns rancid.
"Diis rancid fat, which is often left on
cpis of venison, is largely respon
sible for the "gamey" taste that
many people find distasteful. The
connective tissues in deer meat also
contract under heat, much more so
itian in beef, which often makes
vfenison tough.
* So, what is the solution to these
problems? The answer is to cut up
ju>ur deer at home. Venison doesn't
"marble" like domestic beef ? the
fat is found on the outside of the
muscle ? so it is easily trimmed and
Amoved. With a little bit of atten
ti, muscles can be separated as
y appear on the bone. Mem
firanes and tendons are also usually
f]>und on the outside of the muscle,
and are easily trimmed and re
moved. It's a little more trouble, but
fjie rewards of cutting up your deer
ft home will be an ample supply of
vis ually fat-free, tender cuts of meat
that will be delicious in any recipe.
I Whaley'S |
I OPEN TIL a p.m. FRIDAYS SUPER MARKET Monk W/ta/ey, Owner I I
I & SATURDAYS Phone 298-3646 I
I WE WELCOME BEULAVILLE I
BEEF ROAST I ?CHUCK I
$189 I /tOcp149 I $139 I.
BONELESS B jSSSS^r^ 11 SOUTHERN KITCHEN M\ OLD WAYNESBORO |
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HOT DOGS If 1^3
I BARBECUE I I li./GHT SPREADI
$169 i goc sqc $169 1
CHATHAMCHUNX I C BUS!I
I DOG FOOD I tURB, er S|Z? ? POT PIES I
I $ jRL *" So m- I3/ 1 I'
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? I A P* #"V I KERNEL CORN
l$2M. r99c| $159 I2 794
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I LEE " " Jf-J ' t """""" ?~ I.
I POUND | $EA SH?US (?^CTC*OCNT I
l*P ISylsMayl
I PERFECTION I POTATOES I. /(S)B^>?? I [3 I
. P4^?p|Pr CHEESE ? i ^
I RIC? I QQCfSC "oz I SNOWDRIFT I*
I 3 lb.I amfeJrJcan I SHORTENING I
l69t|25cl$l49l$l9?l