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PROHIBITION TO COME TO
SOUTH AMERICA IN FIVE
That there will be prohibition in
Republics of South America within
five years, is the prophecy brought
back from the Latin American coun
tries by "Miss Anna A. Gordon, na
tional president of 'the Woman's
Christian Temperance Union, who
has just returned from a tour includ
ing Chile, the Argentine, Uruguay,
Peru and Brazil. Everything points
to the rapid growth of prohibition
sentiment there and the fact that the
' governments and the educators of the
highest rank are favorable to the
temperance cause and doing all that
it is possible for them to do to se
cure the enactment of a prohibition
law promise the early consummation
of the fight that is being made against
the liquor business.
"One of the most hopeful features
of the whole situation," says Miss
Gordon, "is the fact that the teaching
of scientific temperance in the public
schools is recognized as a legitimate
part of the educational system, not
as an extraneous subject, to be tol
erated but not dignified by official
recognition. Teachers are trained in
the normal schools and children in
the whole school system taught by
them the scientific facts about the
effect of alcohol on the human body.
"There is conviction, too, in the
minds of government officials, that
the culture of the grape may be made
even more profitable when it is used
for other purposes than the manufac
ture of alcoholic beverages. A plan
is being built up by which ?growers
will receive government help during
the transition period from wine grow
ing to raisin culture, and expert ad
vice upon how to make the industry
profitable without the manufacture
of wine and brandy.
"We are wonderfully heartened by
our tour and more than ever con
vinced that the great problem before
the temperance organizations here is
to make enforcement so rigid that
there can be no argument about the
impossibility of putting a prohibitory
law into actual effect. They are watch
ing us here, studying the economic
and social effect of prohibition, ready
to follow in our footsteps just as
soon as they are sure that our ex-i
p?riment is as workable as we know
it is."-Palmetto White Ribbon.
FORMER HARVARD HEAD COM
MENTS ON NEED OF TEM
Dr. Charles W. Eliot, president
emeritus of Harvard Univer?ity, in a
commencement address at Rice In
stitute, Houston, Texas, on the theme
"Education in the United States
Since the Civil War," discussed thc
prohibition movement in the United
States. He said as quoted by an ex
"It remains to mention the remark
able educational enterprise on which
the democratic government of the
United Ste.tes has embarked since it
went to war with the autocratic gov
ernment of Germany-the prohibi
tion enterprise. Prohibitory legisla
tion began in the states-first in
Maine, later in Kansas, and later still
in some southern states.
"The national movement began
with the war and national scope and
purposes were necessary to its suc
cess. It rests solidly on a constitu
tional amendment adopted by large
majorities, and on acts of Congress
which commended themselves to both
political parties, and secured strong
majorities. It is a hopeful effort to
teach the entire people that alcoholic
drinks never do any good, usually do
harm, often destroy family happiness
and as a rule impair productive effi
ciency in industries of the country.
This teaching, to be effectual, must
ultimately be based on prolonged ex
perience with prohibitive legislation.
It involves continuous and universal
instruction in the schools and homes
of the rising generation-instruction
both scientific and ethical. It also in
volves a considerable advance in the
ethics of the medical and legal pro
fessions, and in their sense of re
sponsibility, to the community. No
other national government, democrat
ic or autocratic, has ever attempted
such a vast philanthropic and educa
tional enterprise. '
"All men and women who believe
that education is the best safeguard
of democracy may rest content with
the progress of education in the Unit
ed States since the Civil War."
Palmetto White Ribbon.
Said two prominent business men
recently, talking to business men,
"What we need-the whole coun
try needs-is a revival of the old
fashioned religion. An arousement
of society, to incite the people to
right motives in doing the every day
duties. Behind every movement the
right purpose toward all humani
THE SABBATH AND SCIENCE
Dr. John P. D. John.
The man who works seven days in
the week is fighting against the stars
and in the end will go down against
such omnipotent odds.
If there were no divine law requir
ing periodic rest, there is a natural
I law demanding it. Material tools
must have rest. Continuous pounding
'on an anvil disarranges the molecu
I lar structure of both anvil and ham
Imer, and each has its limit of elas
ticity beyond which it will never re
Iturn to its normal state.
A barber will tell you that even a
razor gets "tired" with continuous
use, but if Allowed to "rest" before
the limit is'reached, it will recover
its original quality.
If the engine needs periodic rest,
I no less does the engineer need it.
If untiring matter can be pushed
beyond its power of restoration to
its natural state, how much more so
the living matter in animals and
Push an animal or human organi
[ gation by continuous pressure beyond
its limit of elasticity, and it will
Periodic rest in both the material
and the spiritual realms is strictly a
scientific necessity. ,
The all-wise and all-good Father
who stamped this law on the material
world so plainly that he who runs
may read, has written it also in un
mistakable words in His Holy Book.
"Remember the Sabbath day to
keep it holy. Six days shalt thou labor
and do all thy work. But the seventh
day is the Sabbath of the Lord thy
God. In it thou shalt not do any
The man who defies this law will
sooner or later come to grief and the
nation that persistently ignores it
will deterioatej and in the end will dis
appear from the nations of the earth.
-Palmetto White Ribbon.
HOTEL MEN LIKE IT DRY
The president of the Southern In
ternational State Hotel association
is quoted by the Illinois State Jour
nal as saying that hotels would not
return to the unrestricted sale of li
quors and do not even favor light
wines and'beers. "Their business has
been improved in two ways by pro
hibition: first, they have found, vari
ous side lines greatly stimulated and
netting them greater profits than the
bar did: second, the deportment of
guests and of employees is better.
There is less damage to furniture and
equipment, fewer late parties, en
tailing expenses of various kinds;
the transient is less troublesome to
handle and the whole tone-of hotel
life and operation has been im
proved.-Palmetto White Ribbon.
THE SORT OF FRIEND.
I'd like to be the sort of friend that
you have been to me;
Fd like to be the help that you've
been always glad to be;
I'd like to mean as much to you each
minute of the day
As you have meant, old friends of
mine, to me along the way.
I'm wishing all the year around that
I could but repay
A portion of the gladness you've
strewn along my way,
And, could I have one wish this year,
this only would it be
I'd like to be the sort of friend that
you have been to me.
Dr. Lyman Abbott says : "If Amer
ica is to be a law-abiding peace-lov
ing and prosperous Republic, its
youth must be trained as well as in
structed. In them must be formed
the habit of reverence for God, re
spect for the moral law, and regard
for the rights, the interests, and the
opinions of their fellow men."
jj" Accept "H
a Purely B
1 Liver Medicine S
?Whenever You Need a General Tonie
The Old Standard Grove's Tasteless
chill Tonic is equally valuable as a
General Tonic because it contains the
well known tonic properties of QUININE
and IRON. It acts on the Liver, Drives
out Malaria, Enriches the Blood and
Builds np the Whole System. 50 cents?
The Sooner a Fish Can Be Served Aft
(Prepared by the United States Depart
ment of Agriculture.)
Many families during the war
formed the habit of having two or
three fish days a week and some of
them have kept it up ever since. Many
others, if they tried it, would find that
the use of more fish adds pleasant
variety to the meals.
America has as good a fish supply as
any country in the world, say food spe
cialists of the United States Depart
ment of Agriculture, but Americans
eat less fish than the people of many
other countries. For instance, in Eng
land an average of 65 pounds of fish
yearly for each person is eaten, while
here the average ls only 18 pounds.
All told, there are said to be about
100 kinds of edible fish available in
the United States, but most persons
are familiar with not more than a
dozen. It is a good plan to try new
kinds of fish whenever there is an op
portunity and, if they are not avail
able in the local market, to suggest to
the Ashman that he add them to- his
supply. Also, if fresh fish cannot be
obtained, many kinds of salt, smoked
and canned fish can be shipped any
where .at any season of the year.
How to Select a Fresh Fish.
Whenever possible, it is best to go to
the market and select fish. A. fresh
fish has full, bright eyes, bright red
gills, finn flesh and a fresh odor. The
flesh along the backbone should be ex
amined with special care, because that
is where a fish spoils first.
Frozen fish should be bought in that
condition and thawed in a coolvplace
just before cooking. Much of the prej
udice against frozen fish has come
from the fact that lt was thawed^out
some time before lt was sold. Fish
does not change in flavor and food
value so long as it remains frozen, but
lt spoils very quickly after it is
EGGS QUITE USEFUL
FOOD FOR CHILDREN
If Overcooked They Are Likely to
Best Ways of Serving Them for Young
People Are Poached, Soft Boiled
or Coddled-they May Be
Scrambled for Change.
(Prepared by the United States Depart
ment of Agriculture.)
Eggs are especially useful food for
young children. The chief point to re
member in preparing them for chil
dren is that they must not be over
cooked for such ore likely to cause
indigestion, say food specialists in the
United States Department of Agricul
ture. Every one knows how the heat
of cooking hardens the egg, and it is
easy to understand Why the digestive
juices might have difficulty in pene
trating such hard substance as the
white of a hard-boiled egg. Over
cooked yolks are also thought to be
hard to digest. ?owever, when eggs
are cooked in the shell, the heat
reaches the white before it does the
yolk, and there is more danger of the
white being overcooked than of the
yolk. The best ways of serving eggs
for children are poached, soft boiled,
or coddled, though they may be scram
bled for a change if one is careful not
to scorch the fat used nor to overcook
Many means have been suggested
for cooking eggs In such a way that
the yolks will be cooked and the
whites will not be overcooked. One
of the m.ost satisfactory ls by coddling,
which is done as follows: Allow a
cupful of water to each egg, bring the
water to the bolling point, remove lt
from the fire, put in the eggs, cover
the dish closely, and leave the eggs
in the water for about seven inmutes.
There is some uncertainty about this
method, for eggs differ in weight and
also in temperature at the time the
cooking begins. On the whole this
method can be more depended upon
than others. Good results can be ob
tained by pouring hot water over
eggs, if the same dish with the same
amount of water ls always used, but
each, cook must make her own rules.
Roll Pastry Lightly.
Pastry 8bouhl be rolled lightly, that
jfce Air. may BJ??^JP?*^ oat oi
ME FEW FISH
rH OTHER NATIONS
er Being Caught the More Appetizing
ll Be. I
Broiled Fish.-Broiling over coals or
under the gas flame until brown is a
favorite way of preparing the smaller
fish. Fresh fish of one to two pounds
size, or smoked fish, such as finnan
haddie or white fish, are delicious
served in this way.
Wash the fish, spilt, season, dot with
fat, place on a greased broiler and
hroll until the flakes can be easily sep
arated. If a gas broiler ls used, place,
the rack several Inches below, the flame
and brown. Sliced lemon makes an at
tractive garnish and gives additional
flavor and food value.
Boiled Fish.-Boiled fish is easily,
prepared and, when served with a
well-seasoned sauce, ls delicious.
Cook whole or, if too large, cut in
pieces. Cover with boiling salted wa
ter, but do not allow it to boll rapidly,
as hard bolling .breaks the fish. Cook
for ten minutes per pound. Strong
flavored fish, such as carp, is improved
by adding a half cupful of vinegar to
the cooking water.
Baked Fis' -Use the whole fish or
a piece from ? liddle of a large one.
If desired, f with mashed pota
toes, cool--r * bread crumbs well
seasoned. ?w down the back
and insert . % salt pork or dot j
with fat Dredge with fine corn meal
or flour, place in a ' baking pan and
cook till tender, allowing ten to twelve
minutes a pound. Sometimes fish is
baked in a tomato sauce or in milk
enough to cover the bottom of the
Fried Fish.-Small fish may be fried
whole ; larger ones should be cut Into
pieces suitable for serving. Roll the
. fish in corn meal or flour, or dip lt in
batter, or in bread crumbs, egg, and
again in crumbs. Fry in deep fut, or.
in a small amount of fut lu a skillet.
Fish fried in deep fat ls less likely to
be greasy than when fried In a pan.
RICE-STUFFED STEAK LIKED
lt ls Good Eating and Possesses Ad
ditional Advantage pf Extending
1 Small Amount
! Stuffed steak ls good eating, and pos
sesses the additional advantage of ex
tending a small amount of meat. The
following recipe for this dish is rec
ommended by the food specialists In
the United States Department of Ag
1 pound round 2 tablespoo nf ula
steak. chopped parsley,
2 cupfuls bolled 1 teaspoonful onion
Salt. . Paprika.
Blend the rice with the seasoning,
Pound the steak until thin. Spread
the steak with a layer of the rice
stuffing about three-quarters inch
thick. Roll and tie, in shape or fasten
with skewers. Put in a covered pan
with enough water to keep from burn
lng and cook In the oven for 30 min
utes. Take off the cover and brown
before removing from the oven. Thick
en the stock left in the pan for gravy
Or, if preferred, make individual
servings. Cut a three-inch square of
steak, place a tablespoonful of the
dressing In the center, roll the steak
around it, and fasten. Place it In a
pan with a little water and cook as
the roast was cooked. This steak is
very good served with a tomato sauce.
Place a broom on its handle end
.when riot in use.
t * . .
Before cleaning a radiator put
dampened newspapers under radiator
to catch dust.
Tile general proportion for gelatin
is one ounce of gelatin to a quart of
. .? . * !
Fish can be scaled easily If put into
bolling water for a minute before
? . .
. Pieces of oilcloth pasted on the bot
tom of tin bread boxes will prevent
them from rusting.
. . *
When sewing always thread needln
before cutting the cotton from the
spool and moke the knot at the fresh
fly severed end._? }
WE NEVER KNOW
[ spoke a word,
A.nd no one heard;
[ wrote a word,
A.nd no one cared
Dr seemed to heed; ,
But after half a score of years
lt blossomed in a fragrant deed
Preachers and teachers all are we
Sowers of seeds unconsciously.
Our hearers are beyond our ken,
?et all we give may come again
With usury of joy or pain.
?Ve never know
To what one little word may grow.
3ee to it then that all your seeds '
Be such as bring forth noble deeds.
"I was weak and run-down,"
relates Mrs. Eula Burnett, of
Dalton, Ga. "I was thin and
just felt tired, all the time.
I didn't rest well. I wasn't
ever hungry. I knew, . by
this, I needed a tonic, and
as there ls none better than
The Woman's Tonic S
... I began using Cardui,"
continues Mrs. Burnett
"After my first bottle, I slept
better and ate better. I took
four bottles. Now I'm well,
feel just fine, eat and sleep,
my skin is clear and I have
gained and sure feel that ?9
Cardui is the best tonic ever wa
Thousands of other women BJ
have found Cardui just as $a
Mrs. Burnett did. It should Eft
At all druggists.
Capital and Surplus Pro!
Total Resources Over .
SAFETY AND SER
Open vpnr account with us
savings in one of our Inte
Lock boxes for rent in w
All business matters referre
bandied. We Solicit Your Bi
Gloria Flour and Da
. , ' Our L
Corner Cumming a
ffSF" See our repr?sentatif
Eighty-Four Years <
Unwavering adherence to Chris
Courses: A. B., B. S., Pre-Me
Literary societies emphasized.
Intercollegiate contests in debai
Adequate equipment and endow
Board in college home at cost.
/For catalogue and application b
tual Insurance Asso
Property Insurred $17.226,000t
WRITE OR CALL on the under
signed for any information you may
desire about our plan of insurance.
We insure your property against
FIRE, WINDSTORM, or LIGHT- .
and do so cheaper than any Com
pany in existence.
Remember, we are prepared to
prove to you that ours is the safest
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Our Association is now licensed
to write Insurance in the counties of
Abbeville, Greenwood, McCormick,
Edgefield, Laurens, Saluda, Rich
land, Lexington, Calhoun and Spar
tanburg, Aiken, Greenville, Pickens*
Barnwell, Bamberg, Sumter, Lee,
Clarendon,, Kershaw, Chesterfield.
The officers are: Gen. J. Fr?ser
Lyon, President, Columbia, S. C.,.
J. R. Blake, Gen. Agent, Secretary
and Treasurer, Greenwood, S.. C.
A. 0. Grant, Mt. Carmel, S. C_
J. M. Gambrell, Abbeville, S.> C.
J. R. Blake, Greenwood, S. C.
A. W. Youngblood, Dodges, S. C
R. H. Nicholson, Edgefield, S. C. '
J Fraser Lyon, Columbians. C.
W. C. Bates, Batesburg,; S. C.
W. H. Wharton, Waterloo, S. C.
J. R. BLAKE,
Greenwood. S. C.
June 1, 1921.
now To cilve Quinine To Condren;
FEBRILINE ts tbe trade-mark name given to as
unproved Quinine. It is a Tasteless Syrup, pleas?
ant to take and does not disturb the stomach.
Children^ take it and never know it is Quinine*
Also especially adapted to adults who cannot
!ake ordinary Quinine. Does not nauseate nor !
cause nervousness nor ringing in the bead. Try .
it the next time you need Quinine for any tm*
jose. Ask for 2-ounce original package. Tb? V
feme FEBRILIN Eis blown in bottle. 25ce*tt?7*5
.IELD, S. C.
fits - - - $190,000.00
. . - . $800,000.00
VICE IS WHAT WE
for the year 1921. Invest your
rest Bearing Certificates of
hich to keep your valuable pa
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BROS. & CO.
rs and Dealers in
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if Continuous Service
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