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~’ v Recent responses to Folk-
Ways have listed the names of
' various unnatural creatures
* who have haunted the Appa
-1 lachians and brought fear into
• flie hearts of mountain child
'-ren-Booger Man, Scratch,
"Old Tash; Rawhead and
Bloody bones, to mention a
few.
- ' In the following letter
’‘ Mrs. London Yelton, of
' Bakersville, N.C., recalls %a
real-life Bloodybones who
"provided his own special
J ' Brand of terror.
“In the January 30 edition
•of Folk-Ways and Folk-
Speech I read Mr. Bateman’s
letter, and it brought back a
■’•‘lot of memories. We had been
told about Old Raw-head and
Bloody-bones. But after we
heard, about the old Cow
doctor and his bloody sock,
- Old Raw-head and Bloody
bones faded into insignifi
cance.
THE COW DOCTOR
“The word veterinarian
was never used when I was
up. We had one local
' ;s *cow-doctor and he made his
through each com
munity, de-horning and doc
- toring cattle. I was small the
first time I saw him. Paw told
us to keep a look-out for him.
This was the day he was
expected in ‘The Flats,’ as our
community was called then.
“Our bam set on one side
of the road, and our house set
on the other Side. We children
went and set down beside our
old log bam on some big rocks
and watched for him. I didn’t
quite understand what de
horning was all about. Paw
had said simply that he was
going to have our old cow’s
horns took off.
“Finally we saw the
cow-doctor coming up the
road on his old white mare.
We had been told a lot about
Uncle Nate Garland-just the
mention of his name was
enough to send chills down a
person’s spine.
DEHORNING OUR COW
“They got a rope around
the old cow and threw her to
the ground. Then the cow
doctor got a wicked looking
old saw and began sawing
away at her horns. Our old
cow rolled her eyes around in
Tier head and let out a pitiful
bawl. That and the sight of
blood was enough for me. l
took off as hard as I could and
didn’t stop until I was way
s back of our house where I
couldn’t see or hear what was
-
‘‘But my brother stoed<his
ground. He stayed ufrtrPthey
got through with the old cow
and let her go. But he got a
scare that day that lasted until
. he was a grown man. All
anyone had to do was mention
. jNate Garland’s name. Paw
;..and Maw laughed about it
Jater. When Uncle Nat got
.through with the cow he
. ,/wiped his hands on a bloody
rag. While he was doing this
' _ • •' :
BgjPThe Donkey Ball Gameßaßsl
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THE DONKEY BALL GAME, THE WORLDS CRAZIEST SPORTS COMING TO YANCEY S i)
fe ■• COUNTY AT CANE RIVER HIGH SCHOOL ON MARCH 31st. THE DOOR WILL OPEN AT 7:00 WL J
p.m.TKIS BALL GAME WILL BE PLAYED FROM THE BACKS OF THE DONKEYS IT IS
WILDER THAN A RODEO AND FUNNIER THAN A CIRCUS SO COME ON OUT AND SEE THIS F
GAME AND ENJOY YOURSELF AND THE GAME THAT IS SPONSORED BY THE RADIO (H f
PATROL EMERGENCY TEAM. f
U Tickets Are Available Bv The Members B
Advance Tickets I Gate Tickets
I ittJU. Apulia Jr .■ y
Advance Tickets Gate tickets
I Students *1 00 Students-*1 M B
J *'■ ill.; ~•' J • •■•.'■ I
he was looking straight at my
brother. ‘Have you been a
good boy, son?’ he asked. ‘lf
you ain’t, I’ve got a old bloody
sock I stick mean boys in.
Why, I even make special
rounds just catching all the
mean younguns and poking
them in my old bloody sock. I
carry them off and they are
never heard from again.’
“My brother had been
brave enough to watch the
de-homing, but now his nerve
failed him. The sight of the
bloody paw and Nate’s bloody
hands were too much for him.
He almost had a fit right then
and there.
WAITING FOR US
“Sometimes Maw would
have to go somewhere and
she would leave our oldest
sister in charge of us smaller
children. All she had to do to
get us to mind her was to
threaten utting us in the old
cellar beneath our house,
which was a terror in itself, all
dark and spooky! Site told us
that Nate Garland was ip
there with his old bloody sock,
just waiting for us. You can
imagine how very little
trouble she had out of us after
that.
“I have a lot more tales if
you are interested, among
them the tale of a ghost bull
that roams the Roan Moun
tain.”
News Report
From Fairview
Mr. and Mrs. Reid Ballew
have returned from Albert
ville, Ala. where they spent
several day’s visiting their
daughter and son-law, Mr.
and Mrs. Kenneth Bums.
•
Mr. and Mrs. Curtis
Hastings have returned from
Miami,' Florida where they
spent the winter month’s. I
understand they will be
building a house here this
summer.
*
Mr. and Mrs. Kenneth
Eurie of Gastonia, N.C. all so
Woman’s Club
Metting Held
The regular meeting of the
Burnsville Woman’s Club was
*held on Thursday, March 13,
‘ at the home of Mrs. Theresa
McClellan. Co-hostesses were
Mrs. Annie Bennett and Mrs.
Winnie Lou Ray.
Mrs. W.A.Y. Sargent,
president, presided over the
business session. Plans were
discussed for the upcoming
Bicentennial celebration and
Mrs. Ernest Briggs reported
on the District Fine Arts
Festival recently held in
Asheville at which two prizes
were won by Mrs. Ruth
v• ■ '
BROILED SKUNK RECIPE
As promised in last week’s
edition of Folk-Ways, the
“hard times” recipe for
broiled skunk follows. It was
provided by Adam Miller,
who lives near Asheville. He
notes that skunk meat is white
and tender but that the animal
must be killed by fall trap or
other device that will prevent
the release of his special
brand of perfume (scent
glands also must be removed
before broiling process starts)
Skin and clean skunk, then
parboil in salted water for 15
to 20 minutes. Pour off water
and add fresh water. Steam
for an hour and then rub meat
with salt, pepper, butter, and
desired spices. Ready to eat
after about 40 minutes of
broiling and occasional bast
ing with butter.
If your memories for
depression “pore folks fare”
are good, share your menus.
Send them, along with other
folk material to Rogers
Whitener, Box 376, Boone,
North Carolina.
Plan to build a house here this
summer.
Mrs. Oscar Hughes of
Hickory, N.C. has had a
serious operation in a hospital
there, but new’s has been
received here that she is
improving, she was formally
of this community and was the
daughter of Mrs. Rosa Ballew
and the late Frank Ballew.
*
Mrs. Joseph Fairchilds of
this community has moved
down OH Bluwiia CrrolL near
Celo, N.C.
Muratori and Miss Christine
Harris, sponsored by the local
club.
Mrs. Phyllis Bailey was
program chairman for the
evening. She introduced Mr.
Earl Van Horn of Altamont
who gave facts and figures on
the work of the Red Cross and
its services to mankind. He
also gave examples of how the
local clubwomen can become
involved in the work of the
Red Cross.
A social hour followed.
Twenty members and guests
were present for the meeting.
Easter: Time Os Tradition
And Symbolism Worldwide
BY DONNA McLAIN
Extension Homemaker
Through the centuries,
Easter has been observed by
the people of all Christian
countries as the most impor
tant and oldest festival of the
Christian church. It is the holy
day that commemorates the
rebirth of resurrection of
Jesus Christ.
The name Easter comes
from the old Anglo-Saxon
name Eostre or Ostara, the
goddess of spring. In old
Teutonic mythology, her feast
was celebrated for the renew
al of life, hence the analogy
with Christ’s resurrection as
symbolic of a future life.
In almost every language,
except English and German,
the name for Easter comes
from the root pascha, a
derivative of the Hebrew word
pesach meaning passover.
The roast meat of the dinner
represented the sacraficial
lamb (Pascal lamb) used in
freeing the Israelites" from
Egypt.
EASTER SYMBOLISM
The symbolic significance
of the Pascal lamb naturally
made lamb the important
main course of the holiday
meal in most countries. Even
today, in many households
throughout the world, a roast
of lamb is the traditional meat
served on Easter Sunday. In
fact, the image of the lamb
frequently appears in candy,
butter, pastry and cake.
The egg, from time
immemorial, has been the
symbol of the awakening of
life and, therefore, is used to
represent the resurrection at
Eastertime. In many coun
tries, it is customary to give
dyed, hardcooked eggs to
children and friends on this
holy day in recognition of the
rebirth. And many traditional
( Community Events 1
The Middle Fork Indepen
dent Baptist Church will have
their rtmrla* <BH> Wnritiy,
night singing on March 29tn
at 7:30 P.M. Featured on this
program will be the Happy
Pilgrims Quartet of Candler,
Joybells of Green Mountain,
the Silver Chapel Singers of
Bakersville, the Covey Rock
Youth Choir of Green Mt. and
other outstanding groups. All
gospel singing groups are
invited to attend and take
part. This church is located
four miles North of Mars Hill
on U.S. 19. Ed Ball will be
the Master of Ceremonies.
The public is coridally invited
to attend.
*
Coming here from Port
land, Maine Rev. and Mrs.
Bernie Levesque to conduct I
revival at the Church Os God
Os Prophecy. Located in Burn
sville March 30th - April 6th.
breads have then baked right
in the dough.
, During the last days of
f Holy Week, women of Central
, and Eastern European back
grounds always gather the
, rich ingredients forbidden
r during Lent, to prepare a
. myriad of Easter breads and
p cakes.
international
EASTER BREADS
i Greece: The Greeks put
. their dyed eggs on top of their
I festive loaves of bread. The
: eggs are dyed on Holy
Thursday and then baked in a
sweet bread dough on Good
Friday. According to tradi
tion, if they do not follow this
schedule, the family may run
into hard times.
Russia: Russians celebrate
Orthodox Easter Sunday with
a great feast. One of the most
popular breads is Kulick,
along with pascha, a rich
molded cheese mixture.
Germany: In Germany
and Austria, Easter breads
are baked in oblong loaves of
braided yeast dough and are
called Easter Stollen. Since
sugar was scarce in the 17th
century, honey and “dried
fruits were the earliest sweet
eners used. The recipe for
Hutzelbrot, a favorite of
southern Germany today, is
not as richly laden with fruits,
nuts and spices, but is a
delicious bread characterized
by a filling of pears.
Italy: One of Easter’s best
known events, worldwide, is
the colorful throngs gathered
in St. Peter’s Square in Rome
to receive the Pope’s bless
ing. Part of the day’s
celebration are country pic
nics that include festive
breads and pasqua cakes. The
Italian Easter bread is imbed
ded with vari-colored eggs in
the dough. Sweet rolls are
made in many shapes, some
This young couple would
like to meet with you each
. av*»nlnfl at 7:30 to worsWtp out
Lord. Everyone welcome.
Pastor David S. Russell.
*
Jehovah’s witnesses
welcome you to join with them
in the Memorial observance of
Jesus’ death. “Who Is
Jehovah,” will be the public
address by J. Ironside,
Representative of watch
tower Society. This event is to
be held on Sunday, March 30
at 10 a.m. at the Kingdom
Hall, Rt. 2, Burnsville.
Everyone is invited.
! . \
JPP' ■ I I
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Jfi, Johnny! |
' ••. making fashion news this spring
JLO jV M vvith ttre«4und of looks for which
he’s knovyh. Bold and up-to-the-
I #*jMiapHL minute. Jake this Johnny Carson
tartan plaid duo with its own
matching belt. Get into some of the I
latest, greatest style going! I
1 u|a*nrO Th® Pfilrflu Johnny Carson I fl
I Tailor’s Bench Isl
£ In I fllHl SH? Bostonian Shoes I
I ■l|9^^Bßw||2nJ^H ’•
I] m m \BK jfl Hflf|
fl ■. 6 1 1 iV jli HI
1 Ttmf David’s I
yßoa W Limited I
wlr 1 m
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BLB m
Hfln mw #bE I ■
B| 111%.,,, t WSrn
resembling doves, which are a
sign of divine protection.
France: Traditionally, the
French do pot bake their
bread at home but leave the
baking to the commercial
baker, because he alone has
the original wood-fired stone
hearth with its evenly reflec
ted heat, and the skill to
handle the dough. F6r very
special occasions, the French
serve brioche for their leis
urely morning meal along
with cups of hot chocolate or
coffee.
GERMAN HUTZEL BREAD
2% to 3Vi cups unsifted flour.
% cup sugar
Vi tsp. salt
1 pkg. active dry yeast
V* cup (Vi stick) softened
margarine
Vt cup very hot tap water
1 egg (at room temp)
1 1-pound, 12 oz can pear
halves, (drain & quarter)
crumb topping
In a small bowl, thorough
ly mix Vi cup flour, sugar,
salt, and undissolved active
dry yeast. Add softened
margarine. Gradually add
very hot tap water to dry
ingredients and beat 2 lfiin
utes at medium speed of
electric mixer, scraping bowl
occasionally. Stir in enough
additional flour to make a stiff
dough. Turn out into lightly
floured board; knead until
smooth and elastic, about 8 to
10 minutes. Cover; let rise in
warm place free from draft,
until doubled in bulk, about 1
hour. Punch dough down;
turn out onto lightly floured
board. Divide dough in half.
Pat each piece of dough into a
greased 9 x 1 Vi inch cake pan,
making a 1-inch standing rim.
Place pear quarters around
edge of dough in circular
fashion. Sprinkle with crumb
topping. Let rise in warm
place free from draft, until
doubled in bulk, about 1 hour.
Bake in 400 degree oven
about 20 minutes or until
done. Yield: two 9-inch cakes.
CRUMB TOPPING
Combine % cup unsifted
flour, Vi cup firmly packed
light brown sugar, Vi cup
granulated spaffr. Vi tsp.
cinnamon, % JlUMMfc,’
and Vi tsp. ginger. Cut in 3
tblsp. margarine until mixture
resembles coarse meal.
a - <a C
A '"**■ • ci-a • ‘
Bowdlerize is derivetf' from
Thomas Bowdler. and English
editor of strict morals, who
attempted to improve Shake
speare by removing all “ini- '
proper" references
THE YANCEV JOURNAL MARCH 27, ,»75
> VEtfe c
John Gosling
Rummage
Sale Set
The third and final week
end of the Grassy Creek
’Volunteer Fire Department
Rummage Sale will be Friday
and Saturday, March 28 and
29. The fire Department is
located on the Marion high
way just beyond Woody’s
Chair shop.
Some of the best merchan
dise is now coming in. Several
local merchants have donated
new goods for the sale. If you
haven’t been to the Fire
Department Rummage sale,
you’ve missied a treat. We
have used clothing, household
items, toys, T.V.’s, radios,
hand tools and much , much
more.We will be open from
10:00 till 6:00 both days.
Central Florist
«Now Open in
( e ' r New Location
■ Pass (
1 Central Plaza <
f Carolyn Tipton, Faye Ledford,
v Pearl Presnell Invite You To
I Open House i
I FRIDAY, MARCH 28
fWelcome One And AIU^
3 For All Your Easter
mCorsages, Easter Lillies,||M§ll|<
1 Hydrangea, Pob
■Dish Gardenis, Azaleas, J
■ And Cut Arrangements fz~w %
(Central Florist!
■ Formerly Banks Flower Shop J
B Phone 682-2324 682-3527 ■
■ .Home 682-3270 882-3167 1
S" 1
Cl j I
oiaieo
‘ -if
John,Gosling, new Artistic
Director and Conductor of the
North Carolina. Symphony,
will conduct the Little Symp
hony in a program of Brahms
Boyce, Dvorak, Strass, Delius
and Loewe. This exciting
concert, sponsored by Music
In The Mountains, will begin
at 8:15 p.m. on Tuesday* May
13, 1975 in The First Baptist
Church, Burnsville.
John Gosling is the Young
enthusiastic concuctor who
was appointed artistic director
and Conductor in October,
1972. Coming from Erie, Pa.
Philharmonic, Mr, Gosling
brings a wealth of talent,
knowledge, and accomplish
ment to the North Carolina
Symphony. Mr. Gosling has
conducted major orchestras in - ,
Europe, Canada, and the t 5
United States. He has enjoyed
unusual success in building
educational programs, as well
as building up audiences for
his orchestras in Pennsylvania
and California.
Burnsville and Spruce
Pine residents can enjoy an
evening of fine music by
attending the North Carolina
Symphony concert on Tues
day, May Tickets will be
on sale by the Junior and
Senior Womens clubs.
PAGE 3