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This newspaper page contains 19 articles. Subscribers can read the full text of each article.
Newspaper
Butler Herald
Location
Butler, Georgia, United States of America
Date
Jun 04, 1936
Page
5
A Georgia reader recounts praise for R L Wood of Lumpkin and the impact of fatherhood. He recalls a son’s devotion, the value of parental sacrifice, and the need to honor parents before it is too late. The piece extols reverence for children and the inspiration drawn from grandchildren and a family legacy.
The secretary treasurer and editor were unavailable early last week due to association business in Washington. The report notes 100 percent county organization in Dougherty County, expectations of regional growth, and requests for prompt district convention reports and resolutions to publish.
A district officer forwards a personal check for five dollars to cover dues and hopes this begins a broader effort to raise dues. The note emphasizes a push to increase income and sustain organizational finances.
A Fourth District R L A letter from Jonesboro Ga explains boosting dues to fund association activities and adequately compensate the Atlanta Journal editor for his news work. It notes member support and thanks Cauthen and others for their sympathetic appreciation of editorial services.
Walter H. Goodman appointed May 1 to Midland Muscogee County Third District C O Baldwin appointed May 11 to Dallas Paulding County Seventh District Retirements include W C Hesters Alma Bacon County Eighth District Feb 29 James P Dixon Warwick Worth County Second District March 31 Thomas R Grimes Elberton Elbert County Tenth District March 31 Transfers show James L Ham Alapaha Berrien County Eighth District mutual with John M King Hamilton Harris County Third District on April 30 Grover C Harrison Hawkinsville Pulaski County Third District to Elko Houston County May 1 A W Robinson Dover Streven County First District to Halcyondale same county May 16 Mutual transfer June 1 between Charles M Harris Chatsworth Murray County Seventh District and L H Richards Dalton Whitfield County same district New carriers welcomed Brothers Goodman of Midland and Baldwin of Dallas Returns mention dues for Goodman and welcomes to new entrants.
County Agent G. Daniel reports from the AAA in Washington that interplanting corn with summer legumes like cowpeas swelvet beans soybeans and crotalaria will place such land under a soil conservation program. At least one third of the interplanted land must be in legumes with good growth and no more than 9 000 corn stalks per acre on corn portions.
Plums are boiled with water, then juices pressed and strained. Sugar is added to measured juice, boiled until the syrup reaches 220 degrees, then poured into hot glasses. Cool and seal with paraffin. Pectin testing suggested to adjust sugar.
Instructions for harvesting washing and pricking plums then blanching boiling in syrup. Determine sugar ratio by fruit acidity. Pack jars with plums and syrup, then process in hot water bath for 15 minutes in jars and 12 minutes for tin cans.
Select sound plums not over-ripe and wash before piercing with a fork. Cook in preserving kettle with cola water to a boil, then blend into a sugar water syrup and boil until clear and tender. Pack in sterilized jars and process in hot water.
Distilled instructions for making plum sauce and preserves. Includes steps for boiling plums, removing seeds, adding sugar water vinegar and spices, and canning in jars or cans. Variations mention lemon or orange rind and juice, raisins, nuts, and spice taste notes.
A recipe fragment describes cooking cinnamon and cloves to form a paste, stirring frequently to prevent scorching, then packing into sterilized jars. The jars are processed in a simmering hot water bath for 20 minutes to ensure preservation.
Two quarts plums with one cup sugar one Turkish cinnamon and one palm full coves plus a pinch of cayenne. Cook fruit in vinegar to cover until soft rub through a sieve add sugar and spices cook until thick like tomato catsup fill hot jars and process in a hot water bath at simmering for twenty minutes.
Prepare juice as for jelly and bottled strained juice. If jelly is made from juice do not add sugar but sterilize jars and simmer 80 minutes in hot water. If not using juice for jelly later, add 1 cup sugar per gallon of juice. Suitable for drinks gelatin desserts puddings sauces and sherbets.
Instructions for gathering preserving and canning blackberries. Topics include making canned blackberries with sugar and juice, hot water processing times, using proper jars, and dangers of color loss in tin cans. Also covers blackberry preserves with berry juice sugar and processing steps and cautions about texture.
Cover and cook until the frill looks clear. Do not overcook the berries, keep them whole. If using a thermometer finish at 220 degrees. Cover the preserves for 5 minutes off the heat and keep vessel covered during cooking. Lift berries from syrup, pack cold into sterilized jars, pour syrup over them, and process pint jars for 15 minutes.
Five pounds berries and three pounds sugar wash and pick over berries. Let cook slowly until juice is extracted. Add sugar and boil rapidly for twenty minutes. Pour into hot sterilized jars seal and process fifteen minutes. It is better to have part of the berries under ripe.
Wash berries and cook in their juice until heated then press through a sieve to remove seeds. For each pint of pulp add one cup sugar and cook rapidly until thick, stirring constantly. Pack in sterilized jars and process fifteen minutes. Use half under ripe berries for best results.
Wash berries and add water boil about 15 minutes. Strain through jelly bag to obtain juice. Test for pectin. Usually 3 to 4 cups sugar per 1 cup juice. Boil juice, add sugar gradually, cook until jelly flakes from spoon or reaches 221 degrees. Pour into glasses, cover with melted paraffin, and seal with lids.
The passage describes making blackberry lemon jelly using eight cups berries four cups water lemons two oranges and sugar. It details peeling yellow zest, juicing, chopping the white pith, combining with water, boiling overnight then morning, adding berries, boiling until juice releases, draining, boiling juice ten minutes then adding sugar and boiling until syrup coats a spoon before pouring into jars.
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