Houston home journal. (Perry, Houston County, Ga.) 1924-1994, June 06, 1946, Image 6

Houston home journal., June 06, 1946, Image 6

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Newspaper Page Text.l: By EDWARD EMERINE WNU Features. • The magic word was spoken It was heard and re peated. Gold in Colorado for the taking. Nuggets as big as turkey eggs all over the mountains. As the story traveled, it was embellished in retelling. Overnight in 1858, “Pikes Peak or Bust’’ became the nation’s slogan. Men of every nationality, occu pation and station in life joined the Pikes Peak gold rush, one of the great mass migrations in Ameri ca’s history. They swarmed into the Colorado mountains, whooping it up as they went. In their wake fol lowed farmers to settle in the fer tile valleys. From Texas, across the open grasslands, were driven herds of longhorn cattle. Down south in Georgia, W. Green Russell heard about it. He organ- , Ized a party of 30 or 40 miners and set out for the Pikes Peak region, hardly sleeping until he reached the banks of the South Platte and made camp. Within a month he had been joined by 400 others and the settlement was dignified by the name Auraria, in honor of Russell’s town back in Georgia. Thousands of others were on their way. A year later General Larimer crossed Cherry creek, took possession of some cabins and named the settlement Denver City, In honor of Gen. James W. Denver, governor of Kansas. (At that time, Colorado—as yet unnamed—was a part of Kansas territory). Wild days followed on that 960-acre townsite. Thousands of excited peo ple thronged the dusty streets. Soon Denver was the Mecca of the Mountains. A printing plant was brought from Omaha, and the Rocky Mountain News made its debut (1859). Soon thereafter the Herald was founded. The files of those early-day newspapers tell a story of lusty life in Denver, of gambling, Indian scares and prom ised riches for all men. The Denver scene was re-enact- I {l'- 'Ii i ' I SUGAR BELT FACTORY ... At Brighton. Colorado is a leading pro ducer of sugar, made from sugar beets. ed a hundred times. Boom towns grew overnight at Cripple Creek, Leadville, Central City, Creede and scores of other places. Prospectors clambered over the hills. Nuggets were found. Rich veins of ore were uncovered. There were million aires created—Winfield Scott Strat ton, H. A. W. Tabor (of “Silver Dol lar" fame) and others. Men blus tered, gambled, drank, fought and died during the score of years that followed. But slowly the truth about Colo rado emerged. The facts were not all pleasant ones. The territory was incredibly rich there was no doubt of that. There were great stores of silver and gold. There were rich and fertile soils. There were other resources lumber, coal, building stone and a marvel ous climate. There was deep snow in the mountains, but there was little rainfall on the plains. The nuggets were soon picked up. The “free” gold was gone and hard rock mining had come to stay. Gold and silver were buried deep in the granite, defying quick wealth. Men who had sought a soft and easy life were confronted with stark reality. Colorado was no Garden of Eden. They would have to work—and work hard—for whatever they got. And they couldn’t live on fresh air and mountain scenery. Colorado weighed each man among them to find his worth. There was work to be done, and it took strong men to do it. The weak lings, the ne’er-do-wells, the mis fits were eliminated. They depart ed with a curse on their lips and hatred in their hearts. Those with courage, strength, hope and vision stayed. First, the miners set to work. They did not know the extent of mineral reserves in the Colorado Rockies and they still don’t *y — 2_n «_ B B A * J i|i. m isgsfe* lmt\ \'<§7 s j.y> r i mmf fa s* is* ' >r * s*• I ‘ i new ~m E'T7.~~r'~z o 'T'ok'la* A, ■ MHH JOHN C. VIVIAN Governor of Colorado Gov. John C. Vivian was born in Golden, Colo., not far from Denver and state capital. He is a graduate of the University of Denver. His profession is law. He served as lieutenant governor from 1936 to 1942. know. Many veins have been mere ly tapped and now ones are con stantly being discovered. In spite of all obstacles, Coloradoans have dug and blasted three billion dol lars’ worth of precious and indus trial metals from the granite ware houses within its borders. More than 250 minerals have been dis covered within the state, between 35 and 50 of them now being ex tracted for market. Colorado is first among the states in vanadium and uranium, third in gold, fourth in tungsten, fifth in silver, sixth in lead, seventh in coiner and fif teenth in zinc. It leads the world in molybdenum production. These Coloradoans probed and blasted and swore, as they went deeper and deeper into the gran ite treasure chest. In 1862, A. M. , Cassedy drilled in a canyon near Flosence and struck oil, after petroleum had been found bubbling on the surface of Oil creek. They found Colorado shales containing enough recoverable oil to equal present production for 50 years. The recently opened Rangely oil field on the western slope is the most sensational find in years. Na tural gas was discovered over a wide area, and helium gas struck in Las Animas county. Beneath the surface of the good earth they found coal, too enough of it to last the nation for 700 years! Colorado ranks first among the states in coal reserves, most of them in the San Juan basin, Molfat county, all along the Utah border and extending under the foothills on the eastern slope from the Wyoming border to New Mex ico. The Colorado plainsmen were sifted, too, and the unfit were blown out, starved out and sent back home. Where there is life there must be water every Col- THE HOUSTON HOME JOURNAL. PERRY, GEORGIA oradoan knows that. Cowmen, sheepmen, beet growers, truck gar deners, fruit growers, hay ranch ers and general farmers must have water. They got it. They dug wells deep in the ground. They con structed dams in the canyons to store the melted snow; they dug canals and ditches; they irrigated the rich, thirsty soil. They homesteaded in the Great American desert and they made it bloom. The beet and potato in dustry around Greeley, founded by the old Union colony, is a monument to pioneers in irrigation. All along the South Platte basin, from Denver and Fort Collins to Sterling and Julesburg, is a mighty agricultural empire. The Arkansas river waters developed a famed val ley that produces beets, melons, fruit and garden truck for the na tion. From Canon City through Rocky Ford to Lamar and the Kan sas line is another agricultural wonder brought about by irriga tion. In between the rivers, the non irrigated farms and ranches now produce wheat, corn, hay, beans, potatoes and other crops. Thou sands of head of sheep and cat tle are grown and dairying is statewide. The Western Slope, the San Luis valley,, and all mountain ous areas below timberline are havens for farms, ranches and or chards. Snow-capped peaks often look down on blossoms in the val ley below. With raw materials near at hand, Colorado progressed indus trially too. Mills were built to proc ess the ores. Steel plants grew up at Pueblo, the Pittsburgh of the Snow Mass Lake and Hagger j man Peak, near Glenwcud Springs. Rockies. Colorado has foundries, brick kilns, canning plants, sugar factories, food processing plants, creameries, cheese factories and scores of other manufacturing plants. Colorado’s granite, marble, limestone, sandstone and lavas are known to builders the world around. Sawmills still flourish near its great forests. Colorado clasped its riches tight ly to its bosom and said, “you can have them if you deserve them.” The men and women of Colorado accepted the challenge. They con quered the mountains and plains. They built cities and factories and schools. They blasted highways out of solid granite. They made it easy for others to “Come Up to Cool Colorado,” where the sublimity of the Rockies inspired Katherine Lee Bates to write "America the Beautiful.” UNIFORM INTERNATIONAL SUNDAY I chool Lesson By HAROLD L. LUNDQUIST. D, D. Of The Moody Bible Institute of Chicago. Released by Western Newspaper Union. Lesson for June 9 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education: used by permission. TRAINING FOR SERVICE LESSON TEXT Mark 6:7-13; Luke 101 2: 14:25-27. MEMORY SELECTION And he that taketh not his cross, and followeth after me, Is not worthy of me.—Matthew 10:38, Workers for God, and with God! Such is the high privilege of the men and women who respond to his call and who go out to witness for him. On the one side, we have a world desperately in need of the gospel, perhaps more so than any genera tion in history. On the other hand, we have the gospel of the saving grace of God in Christ Jesus, the only solution to the problems of man kind, the perfect answer to man’s need. How shall these two be brought together? By sending out witnesses to tell the glad tidings of redemp tion and peace. Where shall we find these witnesses? In the church, for only the believer in Christ is quali fied to tell others of his saving grace. Our lesson, in telling of the Lord’s calling and sending forth laborers into his harvest field, gives us much helpful instruction regarding serv ice for the Lord. We learn that I. God Provides for His Workers (Mark 6:7-10). Jesus sent out his twelve disciples two by two, thus providing every worker with fellowship and help in hours of discouragement and trial. This also served to keep a man in balance so that he would not become self-willed and proud of his own achievements. It was a wise provision. Perhaps the church should have observed it with more care, and thus have saved some good workers from go ing astray. They were not to be cumbered with extra equipment, nor be con cerned about their daily sustenance. The Lord would provide through the hospitality and generosity of his people. Note that the expected hospitality was not to be allowed to hinder their work (cf. v. 10 with Luke 10:7). Many a preacher or evangelist has ruined a series of meetings by let ting social life hinder prayer, soul winning, or preparation for preach ing. 11. God Gives Power to His Work ers (Mark 6:7, 11-13). He gave them authority over evil spirits, so that they could drive them out. He gave them power to heal; he gave them power to preach effectively. The man who goes forth to speak for the Lord does not have to mus ter up his own puny powers or de pend on the weak arm of some hu man helper. His resources are in finite and omnipotent. He speaks for the Almighty God. He has a message with saving power. All too often the servants of the Lord are apologetic and hesitant in their ministry. They mistake weak ness for meekness, and in their de sire not to assert themselves, they fail to speak a ringing “Thus saith the Lord.” We need a revival of authorita tive preaching, of that holy boldness which was not afraid to rebuke sin and any unwillingness to do the Lord’s will (v. 11). We need a new emphasis on repentance (v. 12}. 111. God Calls Helpers for His Workers (Luke 10; 1,2). After the twelve were sent out, he called and commissioned the sev enty. That blessed process has gone on ever since. How blessed it is that even in our day of unbelief and sin, hundreds of young men and women are going out to all the mis sion fields of the world to work with older and experienced mission aries. Perhaps these.words will be read by some young man or woman who has felt the promptings of the Spirit of God to go into his service. Step out by faith just now, and begin to prepare yourself for God’s service. If the writer of these notes can be of help to you, do not hesitate to write to him. God is looking for more workers. Do not overlook the important ad monition in verse 2. The Lord is waiting for his people to pray for laborers for fields which stand white and ready for harvest. IV, God Requires Self-Denial of His Workers (Luke 14:25-27). The mighty works and the power ful words of Jesus made it impos sible for people to ignore him. Mul titudes followed him; but he, know ing the fickleness of the human heart, faced them with the real de mands of discipleship. The Lord was neve/ concerned with mere numbers. He wanted fol lowers whose hearts were right. The church has broken down its testi mony in the world by its frantic de sire for more members, great crowds, large church buildings, at the expense of compromise of tes timony. The requirement of the Lord is unmistakable. A man or woman who is to serve him must put him first. No worldly ambition or earth ly friendship, no, not even the ten der love of family, can come be tween the Lord and his servant. He is either Lord of all, or he is not Lord at all. MEM ()$••• fydfinw&te You Eat Well When You Roast With Care (See Recipes Below) Flavorful Meats There’s not much choice of meat In the markets today, but if you are /\ fortunate enough Cf i\ to get any at all, C /("* Jj) consider yourself /Jj supremely lucky. lyMlll Just in case /JS§r you’ve forgotten some of the fine P° ints PrePar ing meat, I’m go ing to review some of the rules of good cooking today. For years, we’ve been telling you about cooking meats at low temper atures. Rationing and the meat scarcity have probably shown you more dramatically than anything else how important low temperature cooking is to gettng the most of the meat. There’s less shrinkage and more juicy meat to your credit if you’ll keep the oven at 325 to 350 degrees Fahrenheit when roasting. Another point to bear in mind is that no browning is necessary be fore roasting cuts of meat. Don’t worry about their not browning— they will get well browned even at moderate temperature. If you are pot roasting, that is cooking meat with moisture and seasonings, you’ll want to brown the meat after it’s dredged with flour, but this is because the meat is cooked covered with liquid. Here are some recipes for all types of meats which you may be able to find at least once a week these days. Cook and season care fully so that you will really be able to enjoy the meat to the fullest. Barbecued Lamb Breast. ('Serves 4) 2 pounds breast of lamb 1 medium onion Vi cup chili sauce 1 teaspoon salt Pepper V\ teaspoon red pepper 1 tablespoon vinegar 1 cim water Cut lamb into pieces. Season with salt and pepper. Place in a hot skillet and let Simmer 1% hours, then remove lid and let cook slowly for 20 minutes or until bar becue sauce is almost absorbed. Pork Chops and Rice. (Serves 5 to 6) 6 pork chops Vi cup uncooked rice 2% cups strained tomatoes 3 tablespoons green pepper, chopped Lynn Says: Learn Meat Magic: If you want a super delicious leg of lamb, baste it with buttermilk while roasting. For lamb loaf, made with fresh meat, add % teaspoon caraway seed for flavor. If you’re shy on meat for meat loaf, make up part of the meat with diced American cheese. De licious! Pork chops baked with chili sauce or catsup mixed with pre pared mustard make grand and tender eating. If you want a bread saver stuffing for breast of veal, cook your noodles until tender and use them for stuffing. Marjoram or parsley makes a good seasoning for veal prepared in any way. Bake a slice of ham and baste with honey and orange juice for a real flavor treat. Mix roquefort cheese with Wor cestershire sauce and beat until fluffy. Spread on top of hambur gers just before broiling. LYNN CHAMBERS’ MENUS ♦Summer Meat Loaf Potato Salad Wilted Lettuce Molded Fruit Salad Wheat Muffins Beverage Apricots Cookies ♦Recipe given. 3 tablespoons chopped onion 2 teaspoons salt Vi teaspoon pepper 2 tablespoons shortening Flour Salt and pepper pork chops and dredge in flour. Melt shortening in skillet and brown chops on both sides. Mix together uncooked rice, tomatoes, salt, pepper, onion and green pepper and pour over chops. Place lid on skillet and cook slowly for one hour. If you’ve been looking around for ways to use those leftover pieces of bread, then here’s just the recipe for you. It uses both bread crumbs and oatmeal for the stuffing and is truly delicious. Oatmeal Veal Birds. (Serves 6) IV2 pounds veal steak, sliced thin 2 cups bread crumbs 1 cup raw oatmeal 1 teaspoon salt V 2 teaspoon sage 2 tablespoons bacon drippings % cup water Vi, cut catsup Cut the veal into six squares. Pound it, season with salt and pep per. Combine the other ingredients, except catsup, and place a little of the stuffing on each piece of veal. Roll and fasten with toothpicks. Brown in hot bacon drippings. Add IVz cups of water with the catsup to the meat and simmer, for 45 to 60 minutes until meat is tender. Thicken gravy with a flour and wa ter mixture just before serving. ♦Summer Meat Loaf. (Serves 8) 1 envelope unflavored gelatin Vi cup cold water 1% cups tomato juice 1 tablespoon sugar 1 teaspoon salt Vs teaspoon pepper 2 tablespoons lemon juice 1 pound liverwurst V 2 cup mayonnaise V 2 teaspoon dry mustard Vi cup chopped celery Vi cup chopped green pepper 1 tablespoon minced onion Vi cup sliced stuffed olives Soften gelatin in cold water. Add hot tomato juice and stir in sugar and salt, pepper and lemon juice. Jj Allow the mix- -/I ture to cool and "" Jb*, J thicken. Remove I casing from liv- ) 1 erwurst and I j j mash. Add may- I II onnaise and mus- 'v J/ tard, green pep- per, celery, onion and olives. Then fold the meat-vegetable mixture into the tomato juice and pour into a mold that has been rinsed with cold water. Allow to chill until set. Unmold on platter, garnish ana serve. South American Goulash. (Serves 5) Vi pound beef liver Vi cup chopped onion H cup chopped green pepper 3 tablespoons shortening 2 cups canned tomatoes V 6 cup chopped celery 1 small clove garlic, if desired 3 teaspoons salt Vs teaspoon pepper 3 tablespoons flour 2 cups uncooked noodles . Cut liver into one inch cubes 8® brown with onion and green pepP in hot shortening. Add tomato 6 - celery, garlic and seasoning 3 cook slowly for 30 minutes. - flour with water and thicken above mixture. In the mean -- ' cook noodles in boiling, salted " - a ■ for 10 minutes. Drain. Serve 6- lash over hot noodles. Released by Western Newspaper .