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About The Gibson record. (Gibson, Ga.) 1891-1954 | View Entire Issue (March 15, 1933)
PAGE FOUR It Takes More Than Salts, ft. «s . Calomel, Mineral Waters, ‘W». Oils, or Laxative Pills to Arouse a Sluggish Liver They Give Only Temporary Relief From Constipation and Biliousness, Because They Have No Effect Whatever on the Liver or Its * Production of Bile Bile is nature’s own laxative and your feast stomach and bowels require at one quart of fresh bile every day to keep them clean, pure, free from fermentation, putrefaction, gas and disease germs. When your liver becomes torpid or sluggish the bile stagnates and stops flowing freely. The contents of your bowels become the breed ing place for genps and poisons; your food does not digest—it ju3t ferments and decays in the bowels. The blood absorbs these poisons and you suffer from constipation, biliousness, gas, sick headaches, , nervousness and sour stomach. Sargon Soft Mass Pills will re move the cause of this condition and purify your entire system in nature’s way. They are not like any other medicine you have ever taken. and They are so gentle, their action thor ough natural in about that there is nothing them to remind you that you have ever taken a medicine, and most re duce markable of all you gradually re the dose until you no longer require a laxative at all. j believed Five years that ago calomel it was and generally laxative | drugs stimulated the liver, but I modern science has proved that I calomel, salts, mineral waters, oils mod other laxatives have no effect I whatever on the liver. Sargon Soft Mass Pills act di „ %ctly on the liver because they Evanp Pharmacies Warrenton, Ga. Sole agents for Warren and Glascock counlies. YOUR BANK AND MINE 8. The Business of Renting Money By Gordon Lewis In a previous article I mentioned ) the fact that the bank receive* Uttle or no compensation from us, the depositors, for services ren dered and is, therefore, dependent jfor its major officers income upon ’•rent” the abil ity of its to our | money individuals. to business organizations and I This operation Is the very life of the bank. The intelligence with which it is conducted determines in lajrg* measure the success or failure of the bank as a business Institution. Upon it also depends the security of our deposits and the ability of the bank to deliver (funds to us on demand. The man ner in which the bank handles its loans, therefore, ehould be a mat ter of direct concern to us. + Since we know that bank in come is derived primarily from de •poslts at work, we must concede that any bank is not only willing but anxious to loan money. There fore, when a business or an Indi rldual is refused a loan, there must be a sound reason behind it. The greatest basic reason is lack of suit foie kble protection for the depositors, good banker never lets him vself forget that he is hther Somciousnoss people's money. With this of responsibility be- „ Red Is a Rich Color i> (X 1 > gp if '1 / >! t M i C-! if j* I Of r ¥.m W \Y/B W memories eat with our well eyes with and as as our mouths and stomachs, and a dish that has a dash of red In it Is apt to suggest to the first two the delicious taste of to matoes. Aud it is apt to be right because the dishes that are im proved by a touch of tomato are Innumerable. For red is a rich and appetizing color. Think of the appeal it adds, for Instance, to this Tomato and Cauliflower Parte: Cook one medium head of cauli flower until tender, and press through a sieve.' Press the to matoes from a No. 2 can through a sieve also, and add with one can of consommd and one cup of water to the cauliflower. Bring to hotting, rfaute one tablespoon contain two amazing subslances which highest medical authorities agree are the only effective stimu lants to liver the bile-producng activity of the known to modern science. These substances stimu late and invigorate the liver to cleanse and purify itself through increasing its production of bile. This fresh bile immediately starts to work neutralizing acids and poisons, stopping fermentation purifying and decay, cleansing and the bowels and sweeping out accu mulated poisons. Unless you have tried Sargon Soft Mass Pills you can have no idea natural of the effects produced liver by this and cleansing of your feel bowels. It makes you years ipunger, stronger, healthier and Happier. It brings back life and color to faded eyes and cheeks, re stores the appetite and sound di gestion—gives itself. you a new outlook on life Insist on genuine Sargon Soft Mass Pills. Don’t be misled. There are only two known substances which will actually stimulate s torpid or sluggish liver to cleans* and production purify itself bile. by increasing its of Sargon Soft Mass Pills contain both of these substances and no other advertised medicine on the American markit today does contain them. Only 60c for a full 30-day treat ment. At your druggist, or write G. F. Willis. Inc.. Atlanta. Ga. him, he realizes full well that cannot take the slightest gam chance that the borrower wilt be able to repay the loan. Insofar as Is humanly possible, he must be absolutely positive that the loan will be paid when it comes due. This calls for investigation, and explains the banker’s re quest for a financial statement from the business house or the individual. With this state ment before him, the loan officer can gain some Idea as to the present financial condition of the business or individual, the relation of assets to obligations, the ability of the borrower to discharge Indebtedness In case of domand. These and oth er yardsticks will aid In determin ing Just how good a risk the ap plicant is tor a bank loan. If these are fonud to be satis factory, the applicant is then said to have established a proper credit standing. On this basis he U qual ified to borrow up to a given amount on a signed premia ory note. If not satisfactory then his only recourse is to furnish satis factory security, called collateral, or to have his note endorsed by men who have established a or Jit standing and who by their <; • a ment agree that they will p she note If the borrower fa 1 ! minced onion in .two tablespoons butter ur fat for a few minutes, add three tablespoons flour, stir smooth, thin with a little of the hot soup, then add to the soup and cook until creamy. Season to taste with salt and pepper. Serves six. An Invaluable Addition Tomatoes, in fact, form an In valuable addition to many other soups, to stews,' to eggs, to salads. With macaroni they are invalu able, they are the soul of a Span ish omelet, and they are the roost important part of the accompani ment of a Creole steak. They are good with many other meats and in rarebits, and—oh, well, have you plenty of cans of • them on your kitchen shelf?* r GIBSON RECORD. GIBSON. GA. Improperly Fitted Collars on Horses Harness Too Tight Stops Normal Breathing. By B. H. REED, Department of Affrlcul tnr–J Engineering, University ot imnoii.—WNU Service. How long can a horse bold its breath? The question Isn't as pointless and useless as it would seem at first glance. With the improperly fitted col lars now used on far too many horses, the question of how long they cab hold their breath determines how long they can keep pulling when they are trying to move a heavy load, he explained. This has been demonstrated at nu merous horse and mule pulling con tests which the extension service of the agricultural college has held over tbe state to determine what relation size, type, soundness, condition, train ing, driving, shoeing and style and fit of collars and harness have to puling ability of horses. When a team which Is fitted with collars which are too tight is pulling at a load which Is lighter, not heavier, than its real ability, the dynamometer Is pulled about tbe same distance eaei of the three trials at the particular load. If a team which pulls in thlt manner Is observed closely, it becomes evident that the collars have hindered or stopped normal breathing, and that the horses have pulled as long as they could hold their breath. At some contests competent men have examined the teams and found that as many as three out of four were equipped with collars which pre vented the horses from pulling to the best advantage. • The average properly harnessed team which Is attempting to pull a load even greater than Us ability will pull the dynamometer a shorter dis tance on each of its three trials. This is natural when It is considered that a great deal of energy must be expend ed In pulling the heavier loads. Packing in Lard Good Way to Keep Sausage To keep sausage during the cool months, Miss Alice M. Child, home economist, Minnesota University farm, suggests two methods. One method Is to make the sausage Into patties and fry until a delicate brown and thor oughly cooked. I'ack in a sterilized crock and cover well with hot lard. Beef patties may also be handled In the same manner. The second method ts as follows; Pack a small crock or a two-quart Jar with raw sausage, pressing meat down firmly. Bake In a slow oven (300 degrees F.), two and one-half hours for jars, or three hours for crocks. The fat which rises to the top will form a seal when It cooks and solidi fies, If the fat ts not two Inches thick, add a little hot lard. This method sterilizes the container, cooks the meat and renders some of the lard for seal lng. Miss Child cautions that the sausage should be thoroughly cooked. Some Interesting uses for sausage, suggested by Miss Child, Include: Baked squash stuffed with sausage, or green peppers stuffed with sau sage, or cottage pie with sausage. Cottage pie is made by placing the cooked sausage In a baking dish, cov ering it with mashed potatoes and browning in the oven, or until the sausage and potato are thoroughly heated. Watch Growing Pigs More pigs suffer from a lack of protein and minerals In their rations than is generally realized. This would not be the case if more attention were paid to their feed. A pig that is self fed—and all pigs Intended for the mar ket should be self-fed—a ration of corn or other farm grains, supplement ed with a mixture of tankage, soybean oil meal and linseed or cottonseed I meal, and given free access to salt and a simple mineral mixture, will not suffer from mineral deficiencies. Where skimmilk and buttermilk is available for supplementing the farm grown grains, consider that two gal lons are equal In protein and mineral content to one pound of the usual trinity protein mixture. The mistake is too often made when milk is fed to assume that most any amount is suffi cient for balancing a grain ration. Milk is one of the very best protein supplements because Its protein has a very high nutritive value, but never forget that milk carries only 13 per cent of solid matter. — Wallaces’ Farmer. Should Keep Books For those who shy at the Idea of keeping books on the entire farm busi ness, let us suggest that they at least try to check the Income and outgo on the main farm enterprise, such as hog raising. One of the main essen tials is a scale, although this Is not ab solutely necessary. Keep track of number of bushels of feed put Into self-feeders and know amount paid for purchased feed.—Wallaces'Farmer. Agricultural Notes The amount of flour from a bushel of wheat Is enough to make from 43 to 57 one-pound loaves of bread. • • • The average farm family acciimii lates more wealth and lives longer than does the average city family. New York city used a greater bulk of vegetables than of any other food last year, or 220,308 carloads of vege tables compared to 148,318 carloads of Utk. V. , a IP ’-■a* 4 5! ‘U'JfS a* m > ■'X ^£SENT 48 STA^Vs ~. O' WASHINGTON WONDERS T HE Father of our Country was born in Westinore! .nd County, Virginia, two hundred and one years ago. if he could see his progeny now, he would undoubtedly be impressed, and possibly a little bit dismayed. The population of the thirteen original states was less than 4,000,000. The population of our forty-eight states today is more than 122.000,000, or mere than thirty times as large. Washing ton was un eminently practical man. How, he well might ask, are so many people to be fed? But he might be gratified if he was told that they are not only all fed, and very mush better fed than in his day, but they make a special feast day of the date upon which he was born. That is one reason why we called this story ‘‘Washington Wonders,” but that title can also have another significance. It might refer to some of the cull nary wonders which are created on his birthday. Those are the wonders that we’re going to confine ourselves to writing about because (confidentially) we really don't know what Washington would wonder if he could see us now. Red, White and Blue Of course the decorations of a Washington dinner must carry out our national color scheme— red, white and blue. There are many ways to do it—with ribbons, flowers, crepe paper, plates and glasses, even with the foods themselves. But we promised to tel) what some of these foods which constitute Washington wonders are, so here is a menu for such a patriotic dinner: v. -ar. Trnrrrrtr ■ *i - © IS I r * a Wr •I^inr = I N* > \T n l *5# • – ga I- —— **—I as oT.. • '.".rssxj *4 3E?:V“. • • !"S5r Lev rC 2 k • ■ * .rr Ifj - «' s- ? A FRESHER THAN A TO.VSENSE, you say? isn’t any such thing as being “fresher than fresh.” But there is! The explanation l es in the lack of real freshness in most city market vegetables. So time honored and real is this lack that a large metropolitan news paper recently printed this il luminating “household hint": To Freshen Vegetables — When you know your “fresh” vegetables are stale, lot them stand in cold water for several hours before peeling or cutting them. This, in part, replaces the moisture they have lost and makes the fiber tender again. “In part!” Very much “in part" we should say! Think of getting your vitamins ai d nutri tive qualities cut of the cold water faucet! It takes a fasting Gandhi to do that! On the Other Hand Did you ever wish for a well cultivated vegetable garden right outside your kitchen door? Peas and corn, tomatoes and beans, and everything good that grows? The reason you delight in the thought of that kitchen garden is that your vegetables, gathered In the morning and brought right straight to your kitchen table, and immediately cooked, have that wonderful fresh-from-the garden flavor. Ripened in the fresh air and sunlight, and not a particle of their natural mois ture lost, these are truly fresh vegetables that do not need to be immersed in water to be “in part" restored to tenderness. Iced Orange and Grapefruit Juice French Lamb Chops Duchess Potatoes Peas in Cream Buttered Diced Beets Hot Finger RoUs Grapefruit, Cucumber and Pimiento Salad Deep Dish Cherry Tarts Demi-Tasse The syrup from the canned grapefruit in the salad Is used iu the first course. If desired, some* cf the syrup from the cherries may a ! so bo added to this drink to make it red. The Recipes Grapefruit, Cucumber and Pimi ento 8ulad: Drain the contents of a No. 2 can of grapefruit, and chill the fruit. Peel one cucum ber, cut in wafer thin slices and crisp in ice water. Drain the cu cumber slices, and arrange them aud tile grapefruit in' nests of lettuce. Decorate with strips or cubes of canned pimiento. Pour over a very cold French dressing to which a little grapefruit juice and a little chopped green pepper has been added. Deep Dish Cherry Tarts: Drain the contents of a No. 2 can of l ed pitted cherries, and divide among eight deep individual tart tins, or custard cups, or ramekins. Mix one-half cup sugar with four tablespoons flour, and sprinkle over cherries. Put bits of butter on top. Pour over two-thirds cup cherry syrup. Cut out rounds of pie pastry, cut slit in tops and press into shape over tops of tins or custard cups. Bake about thirty minutes, having oven hot at first. A Wish Come True | Well, you can have just such a garden right in your own pantry nil winter leug, and you won't have to grub cut weeds, either; you oniy have tc supp y your pantry with quality canned vege tables; then open the cans an : use the canton..- as you need them. All their deiiciotis freshners and natural flavor is sued for you by the process of commercial '-•'.inning. The modern cannery is built close to the fields where the vegetables grow. Hence within a few hours after gathering the vegetables are in the fanner's kitchen, inspected washed, pre pared, put in cans and cooked. It is al; done sc quickly thr.t the vegetables don’t have time to, wither and grow stale. Every bit of their freshness and flavor pt locked up in the cx.it. preserved unchanged until the can is opened, and awaiting your eoavt utehey* no matter how long you keep it. No Exposure to Air Now if your garden was a thou sand miles away, as It marl, be for most people during the winter months, you v ould have your vegetables gathered before they were fully ripened, aud they would be hauled that thousand miles by truck or refrigerator car, and every hour during the three to seven days in transit, your vegetables would lose a little more cf their natural moisture, and they would reach you with ered, stale, with their original flavor and most cf their vitamin content lost; no longer would WEDNESDAY, MARCH 15, 1933 425*, then reduced to 350’. This makes eight tarts. Or a Supper i Or, If you prefer to serve a Washington supper, here’s another suggested menu: Crania Chicken in Croustades Olivas Potato Chips Sweet Pickles Cheese Biscuits Washington Cherry Cream Tarts Coffee Creole Chicken in Croustades: Saut6 one tablespoon chopped onion in two tablespoons butter, add three tablespoons flour, and stir smooth. Add the contents of a lSH-ounce can of chicken broth, and cook until creamy. Add one cup canned tomato, salt, pepper, the cut up contents of a 12-ounce can of chicken, one-fourth cup diced celery and one teaspoon lemon juice. Serve hot on toast croustades or on toast points. Serves six. WasAinpfon Cherry Cream Tarts: Scald one and one-half cups milk in double boiler. Mix one-third cup sugar, three and one-half tablespoons flour and a few grains of salt, add to milk, and cook until thick and creamy, stirring constantly, Add two slightly beaten eggs, cook a minute longer, cool, and add one half teaspoon vanilla. Fill bot toms of small baked tart shells with this. Meanwhile, cock the contents of a No. 2 can of red pitted cherries, and sugar gently with two-thirds cup sugar until the syrup is thick. Cool and cover custard in tarts with the glazed cherries and thick syrup. This makes eight to ten tarts.* they be fresh vegetables. And that is the sort of market vege tables to which the “household note” quoted above refers. Lots of people think that canned vegetables are cooked in one large vessel and then put In cans and sealed. On the contrary, the vegetables, after washing and preliminary scalding or "blanch ing.” are put in cans, sealed, and then the sealed cans are put in large steam retorts and cooked. Therefore, the contents of your can of peas were individually cooked in the can, sealed so that th< contents were not exposed to the air during cooking. Vitamins Are Preserved And here is another advantage of commercial canning over home cooking. There are different kinds of vitamins in different kinds ot particular vegetables, and each kind has Its work to do. These vitamins are easily lost when vegetables are cooked in open ves sels. exposed to the air. When, however, the cooking is dene in the little tin cans, hermetically sealed, excluding the air com pletely, almost none of the vita mins are lest. For this reason many doctors cow recognize that canned vege tables are actually more health giving than so-called fresh vege tables, because they were cooked when absolutely fresh from the fields, and in their cooking they retain more of their valuable con tents than when cooked on yecr kitchen range.*
