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Inspired National Anthem
I 125 Years Ago for Ft. McHenry
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Inal "Star Spangled Ban-
1 flag that
hand-sawn and gave
Fort McHenry still
States its anthem, 1*
relic. preserved in the
useimt in Washington, It
cen ter of attention next
when the nation cele
. ot its
'125th anniversary
1( i 0 f Francis Scott Key’s
Krtal Lr anthem was written Key
Hth, 1814. as re
|eing |the "by the and dawn’s stripes early still
I stars
had spent the night pac
fcek of a cartel ship and
I British fleet's bombard
|e I fort. continued to wave
which
■tlv as the attack failed,
I by a widow, Mrs, Mary
Ipickersgill, Engill’a of Baltimore. made
mother had
L Union Flag," under
Ishington had taken com
L American Army at Cam
kss, in 1776.
[Subscribers Priced Hotel May Accommodations Get
Associates, Inc., 247
te, New York. N. Y., has
L Covington News that
tiring reasonably priced
m. fcmodations during their
[ |i New York World’s Fair
them by simply tele
bza 8-0020 from 9 A. M
1 1 or Chelsea 2-3780 after
Id on Saturdays. Sundays
Isi and giving their name
liber to this paper,
pice is offered solely as
pee to out-of-towners
k visit to the Fair, who
ph to pay the extremely
fes of the larger hoteis,
D charge for this service,
i most part, accommoda
ern Women Say
Iv women say CARDUI
I appetite and digestion;
Ip physical resistance!"
Reporter who found that
I of io'q users queried
pOt/ bese has helped them.
women secure relief
I weak, rundown, nervous
I that so often attends
pi pion.’’ dysmenorrhea due to
50 years of wide
k for CARDUI'S merit!
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TTEX DECKLE EDGE VELLUM
PRINTED STATIONERY
dUm Vu*al- Q u antity .
100 SHEETS Tbr## smart colon of pap*r r
'00 ENVELOPES . Smoky . . Chalk Blua. WHita, Dacklad Da:*rt Sbaats Rosa. v ■
$1 rand Envalopas . . . prinfad
with Monogram. your Nama and Addrra** i
or
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he Covington News
(Kargert Coverage Any Weekly in the State*
When the British Invaded Chesa
peaks Bay, Mr*. Plckersgill was
given the task of sewing a flag for
the fort defending Baltimore. The
order called for a mammoth banner,
30 by 42 feet. Because of the size,
a large floor was necessary for the
work. The mayor of Baltimore, Ed
ward Johnson, provided the malting
floor of the brewery adjoining his
home. The walls of the building are
still standing.
The huge flag contained four hun
dred yards of bunting, and Mrs. Pick
ersglll and her daughter, Caroline,
with guidance from Mrs. Young,
worked day and night to complete It.
After the battle, Mrs. Plckersgill
embroidered around the holes In the
shot-torn flag. In 1912 the "Star
Spangled Banner" was presented to
the National Museum by a descen
dant of the Commanding Officer of
Fort McHenry.
Baltimore and the nation .will cele
brate the famous flag's 125th birth
day In September.
lions can he had for $1.50 per day
per person. However, if more spac
ious accommodations are desired,
they can be had at slightly higher
rates. Children under 12 are provid
ed for at half rates. ,
If anyone wishes to make reserv
ations in advance, simply write
Woodyard Associates, giving the
price you wish to pay, as well as
the date, duration of your planned
visit, and the number of persons to
p e accommodated, Reservations
made in this way carry no obliga
tion, but should not be made until
plans are definite.
These apartment hotels are locat
ed on or near the Hudson River, in
excellent residential sections with f n
easy driving or subway distance
from the Fair grounds.
NEW PRESIDENTS
Recently elected presidents of
Georgia organizations are:
H. Kilpatrick, of Thomaston,
president of the Georgia Retail
! Hardware Association, newly
formed affiliate of the national
group.
R. I. Cole, of Atlanta, president
of the Georgia Division of the Unit
ed States Association of Post Of
fice Clerks.
Lassiter Back
From Trip to
Chicago, III.
ATHENS, Ga— J. W, I.assiter,
Newton county youth, recently re
turned to the state from a meeting
of the outstanding college of agri
culture sophomores in Chicago
where they were guests of Sears and
Roebfick Company.
Selected tire mast outstanding
Sophomore in the College of Agri
culture at the University of Georgia
Lassiter attended tire Chicago meet
ing with Dean Paul W. Chapman
Rept esenI at ives of 16 other agricul
tural colleges, picked as mast out
standing among winners, of Sears,
Roebuck scholarships were present
with their respective deans.
The son of Mr. and Mrs. E. G.
Lassiter of Newton County, he has
completed his second year at the
University of Georgia with a 94
scholastic average. He achieved a
97.5 average during three years at
Henrd-Mixon High School and was
graduated from Covington High
with an average of 95.
At the University Lassiter is a
member of Alpha Zeia. national
leadership fraternity in agriculture;
Saddle and Sirloin Club, anim: i
liusbandry organization; the 4-15
College Club, composed of Joraui
4-H members; Phi Eta Sigma, na
tional scholarship fraternity fo.
freshmen, and the Agricultural
Club, local organization of agricul
tural students.
Other honors include participa
tion on the sophomore Ag Club de
bating team, membership in the R
O. T. C. “Crack Platoon," assistant
on the business staff of the Georgia
Agriculturist, student magazine, and
participation on the “Ag Hill" news
broadcast from the College of Agri
culture. He has also fitted and
! shown animals in the Little Inter
national Livestock Show.
Lassiter has been a
the social committee of the Baptist
Student Union and active in Sunday
School work at the First Baptist
Church.
In recognition of his achieve
men is he was given $100 by the
Sears, Roebuck Company at the
Chicago meeting to help defray his
expenses at the University of Geor
gia next year. He has previously re
ceived $300 from this firm for his
outstanding work, $100 of which
came through his selection as the
outstanding freshman scholarship
winner last vear.
Most of Lassiter's other college
expenses were paid through money
earned in 4-H projects as a high
school student, N. Y. A. employ
merit at the University, and assist
ance in the agronomy and botany
depa For two summers he
has worked ■ , in , Newton XI . „ oo rtr>
.,
ing special map work for the Agri
cultural Adjustment Administra
tion.
SCOUT NEWS
Troop 72 of Covington had its
regular meeting Tuesday, July 11.
We opened the meeting with the
Pledge of Allegiance to the flag and
with the Scout Oath and Laws. We
decided to camp again this year at
the F. F. A. Camp on Jackson Lake
and made our final plans to leave
Sunday, July 23. To camp there will
be cheaper and we can go to the
mountains or somewhere else for a
day with the money that this camp
will save us. We also planned to at
tend church at the Baptist Church
Sunday, but not to wear uniforms
because of the heat.
Two new boys were enrolled at
this meeting, which increases out
number to twenty-seven. After the
business, Charles P–rr, our A^ist
an Scoutmaster, took the boys out
into the Park for a game of “Cap
ture the Flag." When this was over
we came back Inside. The minutes
ot the preceding meeting were read
and the meeting was closed with the
Scout benediction.
Cleveland — Backing his switch
engine on Hie Nickel Plate bridge
Engineer George GaLser, 62, heard
a boy scream and saw ills body dis
appearing in the oitey water, eight
fee' below. Mr. Gaisfr jumped in.
fully clother, grabbed the boy by
the hair and swam to the shoie.
Unable to climb the slippery bricks
of the wall, railroad employes
formed a human chain, putting him
and the boy from the water. The
boy, John Schaef, 11, recovered at
ter first aid was administered.
WANTED—A WORKER
An honest, Industrious man wanted
by nationally known feed company
for work in this locality. Duties
will consist of calling on farmers
and rendering valuable livestock
service. It doesn't take high pres
sure salesmanship to do this per
nianent work, and no special ex
perience is needed. If you have
a car, you can do this job. For
full particulars send your name
and addres sto Box 211, Dept.
830, Moorman Mfg. Co., Quincy,
Illinois.
Name
Addres*
THE COVINGTON NEWS
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Smart 1939 Cottons Score Fashion
Successes All Around The Clock
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TiHE smartest dressmaker bathing
l suits this season are made of
-ayly piloted sanforised cottons
4e;yia«Mtoe m» wall as s mar t, they
<re gusrsit *id woi to shrink more
hail a rtor <iu per soot, ao matter
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Iced Tea
As You’ll Like It
By Katharine Fisher
Director, Good Housekeeping Institute
On sweltering days when family or guests are cold to the thought
of topping off a meal with a hot beverage, they'll warm right up to th*
idea of tea poured over sparkling ice cubes and served in tall glasses.
For, all punning aside, full-flavored iced tea is one of the special treats of
■.he good old summertime. After repeated tests at the Institute, we have
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KATHAftINI FISH Bit
Director pt
Good Houstkppping
Institute
teaspoon. In other words, if you want a stronger tea, use 3'4
tsp. to % c. water. If a weaker brew is wanted, use 214 tsp. to \ c. water.
As for the amount of tea used in this method, our laboratory analysis
showed it to be no more stimulating than tea made by hot-water methods
in which a smaller quantity is used.
(jy standby Method
Our second method is more or less an old standby. Of all the strength*
made, our tasters preferred a brew made with 1’4 tsp. tea to each \ e.
boiling water, brewed for 5 minutes before straining. Cool the resulting
tea for 3 hours without refrigeration before icing and serving,
Our tasting jury, after comparing this iced tea with the iced tea
prepared by the Cold-Water Method, detected little difference in the
quality of the tea flavor. We believe that this old Standby Method is a
convenient one, if you wish to prepare hot tea at breakfast or luncheon
and then let it cool, ready for serving at the next meal. Some clouding,
though, is apt to occur when the tea is iced.
The Jiffy Method
Iced tea at a moment's notice can be made by pouring a strong hot
tea over ice. Because there is a greater dilution when hot tea is poured
over ice, we found that we had to make the hot tea stronger than in the
Old Standby Method. In our tests the following proportions were favored: j j
Allow 2 tsp. tea to each % c.<boiling water anti brew- for 5 min.; strain
over ice. Of course, strength can be varied by adding more or less tea by i
the level half teaspoonful.
j For the Salad Enthusiast!
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By BEULAH V. GILLASPIE
Director, Sealtest Laboratory Kitchen
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**- Court* $ i Sealtrst Laboratory Kitchen
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ill ARM days throw added emphasis
” on the salad course—-and here
are two proven suggestions which
will satisfy the most exacting of
salad epicures,
JELLIED BEET AND CHEESE
SALAD
2!4 teaspoons gelatine
'-/i enp cold water
1 cup liquid from beets
14 teaspoon salt
2*4 tablespoons sugar
J 4 cup vinegar
2 cups diced cooked or canned
beets
1 cup cottage cheese
Lettuce or other green*
Sprinkle the gelatine over the cold
water, add the hot beet liquid aud
Stir until the gelatine I* dissolved.
Stir ir^ the salt. *ugar and vinegar
end r.dd the bee's. Add more salt if
^Ired pqur into a shallow pan –fl4
country club dances, take yonr pick
of a host of glamorous new sanfor
ized cottons — cloque piques, fancy
shantung-like broadcloths, sheer
voiles and dotted Swiss, to mention
Just a few They’ll be as good look
ing at the end of the summer as
they are now, because they sre
guaranteed never to ahriuK out of SC
found there are three methods of making tea
which please most tastes, and here they are:
The Cold Water Method
This method has the merit of eliminating the
cb/uding which occurs when tea is made hot and then
chilled. It produces a beverage that is always crystal
clear. When using this method the measured quantity
of tea is simply placed in cold water in a covered
pitcher or other suitable container, and left to stand
in the refrigerator for anywhere from twelve to
twenty-four hours before straining, icing and serving.
We found that using 3 level tsp. of tea to each % c.
of cold water made a brew preferred by most mem
bers of our tasting jury.
The strength, of course, can be varied to suit your
family’s tea tasbe, by using more or less tea by the
allow to cool until ready to congeal.
Dot with spoonfuls of cottage cheese !
placed so that when cut there wilt
be one in each portion. Pres* down
lightly. When firm cut. In square*
and serve on lettuce or other green* f
with mayonnaise or salad dressing.
Serves six.
CHEESE VEGETABLE SALAD
X cup cooked sliced carrots
1 cup cooked cut green heaus
1 cup cooked pean
French dressing
Lettuce or other greens
t large plmlento*
1 cup cottage ehees*
Mix the vegetable* and marinate
in the French dressing. Drain ami
place in a salad bowl or on a large
platter lined with lettuce or other/
greens. Cut the ptmtento cup* in
helve* cro*swise and place on the
vegetables. Fill with the cottage
ckflABe- Serve* alx. _
(Largest Coverage Any Weekly in the State)
*, COME AND SEE THE VALUES
rvdt Krft* f
Wjl a A ANN PAGE
/fftift A
f! *.a :: t ■ II FOODS
Tested and Approved by r Good Housekeeping Bureau
display ol wood JtouMkMpInU "in-between" cow* and
Don't mm «hi» great n«ce»*ary —
tempting food value*! You’ll be «hare« theae laving* with you.
amazed at the high quality and low price* Ann Thouiands of women are giving their families
Page Food* offer you. Fin* quality because the benefit* of finer living, without extra cost,
they're made and guaranteed by A–P . . . thank* to Ann Page. Try aome of these fine
and tested and approved by Good Housekeep- Ann Page Foods today with this uncondi.
ing Bureau Low prices because AfcP both tional guarantee—your money back if not
makes and sells them, eliminating many un- completely satisfied.
Ann Page Tart-Sweet
Salad Dressing, pt. 15c; qt, 25c
Ann Page—With Pork and Tomato Sauce
Beans, 16-oz. can........ .... 5c
Ann Page Assorted Pure Fruit
Preserves, 1-lb. jar... 15c
Ann Page Ice Cream Desserts
KTAIUSMt raw Sparkle, 3 pkgs. 10c
Ann Page Prepared—With Tomato Sauce and Cheese
t POOD STORKS Spaghetti, 415%-oz, cans 25c
Ann Page ...15c
Desserts SPARKLE, and Puddings 3 pkg*. 10c Peanut Butter, 1-lb. jar
Ann Page French Ann Page Tasty
DRESSING, 8-oz. bot. 10c Sand. Spread, pt, jar
Ann Page Stuffed
OLIVES, 4Vi oz. bot. 20c
Ann Page Prepared Our Own—Stout and Robust
Old MUSTARD, Dutch—14-oz. 9-02. jar- 8c Black Tea, V 2 lb., 19c; lb., 35c
CLEANSER, 3 cans 25c Orange Pekoe—The Nation's Favorite
Calo—1-lb. DOG FOOD, cans 3 can* 25c Nectar Tea, '4 lb. 13c; */2 lb. 25c
Daily
DOG FOOD, 1 lb. can 5c Whitehouse 17c
.Marshmallows RECIPE, 1 lb. bag 15c Evap. Milk, 314V2-oz. cans
Bali Mason Square Fruit WhRehouse
JARS, pints, doz. _ 69c Cond. Milk, 14-oz. can.....11c
Ball Mason Square Fruit
JARS, quarts, doz. 79c
Hampton’s Vanilla—1 2-ot.
Fruits and Vegetables WAFERS, 2 pkgs ---- 25c
Wisconsin
❖ CHEESE, lb. 19e
Worthmore Large
Bananas, Golden Ripe, 3 lbs. 15c GUM DROPS, lb. tray 10e
N. B. C. Excell Soda
New Cobbler Potatoes, 5 lbs. 12c CRACKERS, lb. pkg. 10c
N. B. C. Pioneer
Lemons, Calif. Juicy, doz._ 19c FIG BARS, lb. 10c
Calif. Oranges, doz--------25c Armour's Spiced
HAM, 12-oz can ------- 27c
Yellow Onions, 3 lbs.______9c Rajah Shredded—4-oz. pkgs.
COCONUT. 2 pkg*. — 15c
•Fr. Firm Ripe Tomatoes, lb._10c Sultana Red
SALMON, lb. can --- 19c
Calif. Iceberg Lettuce, hd---9c HERRING, Topmast Kippered No. Vz 10c
can
Calif. Carrots, 2 bunches___9c Hormel’s 29c
Winter Spinach, Co.., lb.___10c SPAM, 12-oz. can ---
Stnkel.v's Turnip
Cuban All. Pears, each_____5c GREENS, 2 No. 2 can* 15c
Evaporated
PRUNES, lb. 5c
Ingleside or Alaga A. – ,P. Pure Concord
SYRUP, Sunnyfield No. iy 2 can Wheat 10c Grape juice, pt. jar 15c; qt, 27c
4-oz. bag or Wilson’s Certified
RICE PUFFS, bag __ 5c Corned Beef, 12-oz. .15c
Huskies Whole Wheat—8'z oz. can .
FLAKES, 2 pkg*-----25c Iona Tomatoes, Red Ripe No. 2 cans......25c
Lang’s Assorted 4
PICKLES. 10-oz. jar 10c Dessert Halves
Iona
A. PAPER, – P. W 7 ax pkg. Lunch 5c Peaches, 2 No. l x h cans......25c
__
Toilet Tissue Camay Soap, cakes
WALDORF, 3 roll* 14c Toilet 3 ......19c
Luckies, Camels, Chesterfield, Red or Blue Box
Old Golds Super Suds, 9-oz. pkg. 9c
CIGARETTES, pkg. 15c
A. – P. Variety Mild and Mellow Coffee
BREADS, 16-oz. loaf 9c 8 O’Clock, lb. bag 15c; 3 lb. 43c
Jane Parker Southern Loaf
CAKE, 16-oz., ea. —19c
IN OUR MEAT MARKET —
Sunnyfield Sliced
Bacon, rind off, lb._ _ 3~ __25c
Machine Sliced
Boiled Ham, Yz lb. 25c
Smoked lb.----17c
Picnics, hockless,
Machine Sliced Baked or
Barbecue Ham, Yz lb. — 29c
Fancy Quality U. S.
Government Inspected
Branded Beef:
Round Steak, lb.-----29c
Chuck Roast, lb.------19c
Stew, Rib-Brisket, lb. \2Yzc
Mixed Sausage, lb. 10c
" PAGE FTTH
Sliced Georgia
Bacon, rind off, lb. 20c
Fiesh Center Cut
Pork Shoulder Roast, lb._18c
Fresh
Pork Pan Sausage, lb.---19c
Fancy Western
Veal Rib Chop*, lb. 19c
Fancy Western
Veal Shoulder Steak, lb. 23c
Fancy Streak O'Lean
Side Meat, lb. A2Yze
Thick for Boiling:
Fat Back, lb.--- ____7c
Large Va. Red Fin
Croakers, lb. —_ ___5c
Ready For The Pan
Trout, Va. Dressed, lb. 12‘/ 2 c