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. JURORS DRAWN ,
! muoN-imim, —iwmimu oa» ram n, tm
FOR JULY TERM ~~~ ~
TIm Mni| Grud ul Ttmm
Jurors Hire Ben Draw* fur
The My Tens of Cent.
Grand Jurors
Humphries, J. E.; Overstreet, J. W.
Ivey. John W.; Willis. J J>.; Cline,
Hugh, T.; Davis, M. F.; Gordon, R
H.: IJttJe, Frank G.; Davis. George;
Dumas, T. B.; Robinson, W. E.; Nash,
M. T.; Cooper, Jno. O.; Bland, M.
H.; Layfield, B. L.; Veal, W. D.;
Athon, Ed.; Martin, J. T.; Tigner,
E. A. (Dr); Weaver, W. T.; Simmer-
son. Ralph; Bell, J. F„ Jr.; Smith, R.
G. ; Kitchens, W. M.; Williamson, W.
F. : Hardeman, T. T.; McDaniel, Wil
liam: Weaver, J. E.; Harrington, G.
T.; Coleman, Frank.
Traverse Jaren. Seeead Monday
Torrance, J. R.; Usery, Wm. J.;
Torrance, C. W.: Chambers, J. M.;
Treanor. T.; McCullar, J. W.; Hardy,
W. D.; Carr, T. C.; Moore, George
B Ennis, T. R; Baumgartel, W.
H. : Prosser, R. I*; Etheredge, J.
Blizzard, Sam B.; Hattawny, G. W.;
Eberhart, B. F.; Underwood, J. How
ard; Torrance. W. R.: Lawrence, J.
B Proseer. W. E.; Barrett. Sollie;
Baston. J. C.: Scott, Jesse. Jr.; Bell,
George H.; Marchman. H M.: Wat
kins. A. W.; Bristow, S. D.; Wilson,
’.V. J.; Bland, S. J.; Allen, P. M.;
Darden. T. J.; Ivey. Wm. R: Hooten,
J. W.; Ragsdale, H. E.; Humphries,
Ed. D.; Cole. G. C.: McCullar, Louis;
Wood. W. S.; Horne, W. I.; Hum
phries. E. B.: Chandler. Paul B.;
Lawson. Robt. W.: Banks, H .G.;
Vinson. E. S.; Leaptrott, D. C.; Woot-
ten. H. S.; Gladin. B. H.; Hall, L.
C.: Smith, Tom Hall; Walker, 1
A.
Traverse Jurors, Third Monday
Humphrey, W. C.; Grant, Joseph
L. : Thigpen, J. H.; Digby,
Brantley: T. C.; Bass, W. W.; Mc-
Dariel. J. T.: Ethridge. J. C.; Moore,
W. A : Richardson, W. B.; Smith
Arthur S.; Mayfield, J. A.; Massey.
Call H. Newton, Lonnie B.; Keel.
Grai'y; Martin. J. A.; Vindent, S.
S.: Webb, C. A.; Hartman, W. C
Bone. Cecil: Hooten, R. G.; McCul-
lar. John; Raley, D. T.; Barnes,
Stewart; Do urns, W. F.; Crooms, M.
M. : Echols, A. B.; Hall, T. H.; Minor,
W. H.; Torrance, Edward; Wood,
Thomas Len: Collins, Johnnie; Ross,
George; Hall. I. Harris: Humphries,
W. H.: Sibley. J. L.; Scott. Je»e
W.. Sr.: Donnelly. W. J.; Baggett,
H. F.; Anderson. J. D.; Cox, D. M.;
Fowler. James E.; Silvie. W. W.;
Chandler, W. J.; Veal, Louis; Weaver,
M. L.: Brown, Walter P.; Wootten, R
H.: Torrance. W. A.; Hollis, D. H.;
Stripling. J. H.; Cox, J. B.; Stover,
John H.; Veal, Fred M.; Beck, L. L.;
Bab j. Lonnie: Moore, S. I.; Knight,
Xai; Prosser, E. D.; Wilson. W. L.
1 pound seedless raisins, 5 pounds
sugar, 1 pound English walnuts. Do
not peel the plums but cut in quar-
It may seem a little early to be-
">n putting up the delirious jams
and jeliles that will make your next
winter menus zestful and appetiz
ing. But the market is rich with
fruits ready for the preserving ket
tle. Plan to buy each fruit when it
is most bountiful, and hence cheap
est. It is a good idea to put up
small quantities of fruit at a time
other than confine all your can
ning activHties to a brief and strenu
ous period.
As you know it is the pectin in
fruits that causes them to “jell.” so
you must always combine fruits rich
in this substance with those lack
ing it. or add bottled pectin for suc-
pulp, removing seeds. Put all to
gether in an enameled kettle and
cook slowly for one-half hour. Tills
makes about 5 pints. Put in steril
ized jars and seal.
Strawberry-Mint Jelly
4 cups strawberry juice
7 1-2 cups sugar
1 bunch fresh mint
1 cup bottled fruit pectin.
To prepare the fruit crush thor
oughly ahd drip through a jelly
bag. Measure the juice and sugar
into a large saucepan and stir. Tie
the fresh mint in a muslin bag and
place in the saucepan. Bring to a boil
and boll for 1-2 minute. Remove the
fresh mint. Take from the fire. Al
low to stand for one minute. Skim
and pour quickly into sterilized jars.
Cover the hot jelly with i thin film
of paraffin. When cold .over with
1-8 inch hot paraffin.
Crabappte Jody
Wash 8 pounds firm, red crabap-
ples and scrub the skins wril. Cut
the apples in quarters and remove
the stems. Cover with cold water
and cook rapidly until the apples
are soft. Strain through several
thicknesses of cheesecloth, and press
the bag gently to start the flow of
juice but do not squeeze. Never
make more than 6 cups of juice
time. To each cup of juice
add 1 cup sugar. Boil rapidly
til the jelly test is reached, that is
until jelly sheets from spoon. Let
stand minute or two, remove
and pour into hot glasses. When set
cover with paraffin, and store in
cool dry place.
Grape Conserve
4 pounds Concord grapes
2 pounds sugar
1-4 teaspoon salt
1 cup seedess raisins
1 orange
1 cup finely chopped nuts
Slip off the skins and keep separ
ate. Cool grape pulp for about 10
minutes or until the seeds show.
Press the pulp through a sieve to re-
the seeds. T\d the grape pulp
add the sugar, salt, raisins and
orange which has been chopped fine,
rind and all and had the seeds re
moved. Cook rapidly until the mix
ture begins to thicken and stir often
to* prevent sticking. Add grape skins
cook for 10 minutes longer or un
til conserve is thick. Stir in the nuts
and pour at once into hot sterilized
glasses. When cold cover with melt
ed paraffin.
Strawberry Jam
4 quarts strawberries
3 pounds sugar
2 or 3 tablespoons lemon juice.
Take about 1 quart of the smaller
fruit crush and add sugar. Cook
,,'idly in enameled sjucepan and
stir until sugar is dissolved and
thick syrup is formed. Add the
mainder of the fruit and continue
rapid cooking, stirring friequently
to prevent scorching. Cook 30 min
utes or until faiily thick, then add
lemon juice.
ACCURATE BRAKE TESTING DEVICE
the important rules of
rving:
1. Have all measurements exact.
2. Tn making jellv be sure that
you bring it to a full rolling boil.
3. If you use botled pectin you
il have to give your jams a longer
jxr ->d to “set” before using.
•* Always ;ise containers that
i«rfectly clean and sterile end seal
• H 'ams. preserves and jellies t
Here* are some recipes to add
' a files—utilize them as the vari-
oiik fruits make their apponmnre and
,T ‘"'Y the fruits of your labors long
a,t <r summer has passed.
finoseberry-Boar Cherry J*m
2 cups (2 pounds) prepared fruit
* fups (3 pounds) sugar
cup botled fruit pectin.
Tn prepare the fruit crush or
“find about 1 quart of ripe goose-
berrie?. Remove the seeds from 1
quart of fully ripe sour cherries and
fho P o r grind. Combine the fruits.
Measure the sugar into a large
Add the prepared fruit. Mix
' V( H and bring to a full rolling boil
,,V( * r a hot fire. Stir constantly be-
| nrp and while boiling. Boil hard
1 minute. Remove from the fire
: ‘ rd stir in the pectin. Skim a**”'
r quickly into sterilized jars.
'"' r w ith paraffin at once.
Gooseberry Bar le Due
pounds of gooseberries. 2
' :i 1 ider vinegar. 9 pounds sugar.
; ' the washed and cleaned goose-
with the vinegar and 1-2
-'•ir in an enameled kettle and
f °r 20 minutes. Then add the
SALMON MOLD
Mrs. John W. Napier
Soak 5 minutes. 1 tablespoon gela
tine in 1-4 cup cold water. Mix 2
cups flaked red salmon, 1-2 cup Pet
milk, 3 tablespons vinegar,
teaspoon salt, 1-4 teaspoon pepper,
1-2 teaspoon paprika, 1 tablespoon
Worcestershire sauce. 1 tablespoon
chopped onion add dissolved gela
tine. Blend, pour into mold,
chill. Serve with mayonnaise.
2 squares Baker’s unsweetened
chocolate, cut in pieces, 2-3 cup cold
milk, 2 cups sugar, dash of salt 2
tablespoons butter. 1 teaspoon va
nilla. Add chocolate to milk an<
place over low flame. Cook u**'
mixture is smooth, stirring constnat-
ly. Add sugar and salt and stir \
til sugar is dissolved and mixture
boils. Cook without stirring until
it forms a soft ball in cold water.
Remove from fire, add butter and
vanilla Cool to luke warm, then j
beat until it thickens and loses its
gloss. Pour at once into greased j
pan. Cut in squares.
Delectable Lemon Pie
Take well beaten yolks of 4 eggs
and add grated rind and juice of :
one lemon, half a cupful of sugar.
1 teaspoonful of flour and
tablespoon of water, and cook in
double boiler until thick.
To this mixture add 2 whites of j
eggs beaten stiffly with 1-4 cupful
df sugar, and mix well. Pour into |
baked crust Cover top with merin
gue made from whites of 2 eggs and
1-4 cupful of sugar, and brown in
moderate oven.
The Macon police called Sheriff
Haynie Wednesday and told him
they had arrested a white boy about
fourteen years of age'named Smith
and in his possession was a Shriner
pin. and the boy said he took it from
p lace near the monument in Mil-
ledgeville.
Manager Frank Adams of the
Campus Theatre missed the pin last
night and had thought that he had
minutes, men auu u.e! lost It. When the Sheriff called him
sugar and boil for 45, trying to find the ow-ner he im-
Put in glasses afld when’mediately identified it. ep
with paraffin. |cf platinum set with diamonds and,
1 .u- rritt «r Mrs. Adams to nc.
the
Plum Conserve Iwa* the gift of Mrs - Adam - S
J uarts ripe plums, 4 oranges, husband.
Abnte Mag 4«vfa« wfefch to d*> •pmdooMMr mads Is Moppad m th«
acribBd l»aflniw — 10—1 far tm at whfch *• tm wm raaiig
money me* tfMpUcfcy is employed w**® *• Mm wm applied. h is
bytfceBrMMjaKdiooQ Co., c< Brooklyn, ■imple. then. m nuww trom the inrafc
MY. This pobtte utilities coroorabon made by Bw goo M the potet dinctly
MsgfcBwM open vfcisbie
• ber el feel end inches fcn which the atop
ns'W tb. MSwYmkMfe. The flfefc wfaralto comer-
T ? ,T. JTm! wdgmdmthm * Mom «be ground
V - accurately. A meant tool an fee Hudson
College Dept. Store
Smart Mid-Summer
Dress Specials
Keep Clerlsiuly Cool!
PRINTED CHIFFONS
COOL NAVY SHEERS
JACKET CREPES
New Styles—All Sizes, $8.50
Values—Special Price
*6-48
Group of New Dresses in all
Wanted Attractive Styles and
Materials—$5.95 to $6.95
Values at
$4-45
New Assortment of Lace Dresses
in Navy, Brown and Pastel
Colors. All Sizes, $5.95 Values
50c Dr. West Tooth Brushes
39c
100 Quinine Sulphate
Capsules, 5 Grs.
$1.19
Ray-O-Vac Solid Copper
Flash Lights
$1.00
Complete With Batteries
Bathing Caps
10c to $1.00
Full Pint Pure Olive Oil
Regular 90c
59c
Noxema Cream. RegulaV 35c
15c
Camels, Chesterfields,
Golds, Lucky Strikes—Ciga
rettes
$1.35 Carton
Kodak Rims, all Sizes
Fungi Rex — Guaranteed
Cure for Athletes Foot
39c
SPECIALS ON THERMOS BOTTLES
Culver & Kidd Drug Co.
MODES 324 24$ “Of COURSE”
LUNCHEONETTE •
IKWnimUlCT:WKWC8e8M08BW^^
WEM VENTILATED OIFIRDS
They re Cool
They’re Light
They’re Smart
O Here are three Myles. They’re'‘Champions''
and all white. Each shoe ia ventilated. All are
knock-outs for good looks. And we know
you’ll never beat them for value.
JOHN HOLLOWAY
The Mans’ Store
BOSTON CAFE
"WHERE EVERYBODY EATS”
Delicious Western Steaks and Sea Foods
Bell
a I 50 Print Dresses. Made from
I Ph") 01 Pecale Worth 98c, to
Close out at 7Sc
Special Closing Out Sale of All
Summer Goods
While it is early in the season, we have too many summer
goods, and have decided to put the price so low, as to move
them out.
20 pieces colored voile, sold at 29b. AO nice patterns and fast
colors. To move quick
15c
About 30 pieces colored voiles and organides, sold at high as
45c. Special this week
25c
10 pieces extra fine organdie, suitable for af*emoon and party
dresses worth 50c, now
29c
10 pieces crinkle crepe.
choice patterns, sold as high as 45c.
Special
19c
10 pieces colored seersuckers, green, pinks, blues and whites,.
39c values. Ail priced
29c
Don’t forget to visit our Beauty Shop
on the second floor. We have a special
operator for the kiddies.
IF YOU WANT THE BEST SHOP AT
E. E. Bell Co.