Palacios Beacon (Palacios, Tex.), Vol. 47, No. 39, Ed. 1 Thursday, September 30, 1954 Page: 7 of 8
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Thursday, September 30, 1954
PALACIOS BEACON, PALACIOS, TEXAS
Page 7
United Nations Day is October
^ 24.
The English Houses of Parlia-
ment consist of the House of
Lords and House of Commons.
COUNTY SOIL CONSERVATION NEWS
C. C. Sherrill of Pledger reports
he has planted his cropland to win
WORLD’S BIGGEST!
®s?
©£ F. $-24 * DALLAS
B & P
DRILLING
CONTRACTORS
-21 YEARS EXPERIENCE—
WATER WELL
SPECIALISTS
INDUSTRIAL - IRRIGATION - HOME
WELL AND PUMP SERVICE
OFFICE PHONE 2551 PALACIOS
L. G. BROWN — PHONE 6811
J. M. PENNINGTON — PHONE 6961
ter peas to provide winter cover
and for soil improvement. Mr.
Sherrill explained that he is plant-
ing his peas now so when it rains
his peas will be in the ground and
ready to come up. He said he
planted his peas in beds so to pro-
vidte additional drainage for the
winter growing plants.
E. O. Ramsey, who lives in the
Cash Creek community, reports
that he has some of his land ready
for planting winter grazing and
cover crops. He said he will get
his clover planted in the next few
days and will be ready for a good
rain to bring up the seed.
Tom Anderson reports he took
several soil samples for several of
his pastures to have soil analysis
made to get fertilizer recommenda-
tions. He explained that he is get-
ting ready to do some pasture
seeding and wants to apply his
fertilizer in accordance to his plant
and soil needs. He also reported
that he recently completed the con.
struction of a cross fence to divide
his pasture so he can practice pas-
ture rotation. He explained this
enables him to rest one pasture
while using another. He also said
that he has been keeping his mow-
ing machine busy controlling weeds-
to eleminate grass competition and
give his grass a better opportunity
to grow since the recent rains.
Jack Crout, Soil Scientist with
the Soil Conservation Service, was
working in the Matagorda Soil
Conservation District making con-
servation surveys on a number of
district cooperator’s farms. These
surveys are a physical inventory
of land which show the capability
of the land and the things that
effect the use of the land. This in-
formation is used by the farmer
and the Soil Conservation Service
technicians in developing the con-
servation plan and treatment of
the land. The following farms were
mapped: S. O. Burford, W. C.
Hamilton, Melvin Eastman, Frank
Lewis, B. E. Stevens, B. J. Patter-
son and Thomas B. LeTulle.
STATED MEETINGS
PALACIOS LODGE
NO. 990 A. F. & A. M.
1st Thursday each month 8:00 p.m.
Visiting Brethren Always Welcome
Herbert L. Henry, W. M.
Tom E. Friery, Sec’y.
Pasture Use
Recommended
For Rice Land
“Making better use of idle land
—producing more beef per acre,
improving the soil, controlling
weeds—all these plus other fac-
tors are advantages realized when
rice land is placed in pasture fol-
lowing harvest,” County Farm
Agent Dan C- Pfannstiel said this
week.
‘“Left over fertilizers placed on
the rice crop can be recovered in
this manner. Good pastures, prop-
erly managed, also result in high-
er rice fields when this crop is
planted again in future years,” he
said.
Experiments conducted by the
Beaumont Experiment Station have
shown that 200 pounds of beef
result from improved pastures fol-
lowing rice, compared to less than
50 pounds for the unseeded, un-
fertilized pasture fields and rice
yields following improved pastures
were 20 or more per cent higher.
“Rapid conversion from rice to
improved pastures can be done
rather economically. Seeding can
be done with air equipment and
little or no land preparation is
necessary,” he pointed out, add-
ing:
“Essential in this type of pro-
gram is adequate drainage. With-
out good drainage, grasses and
legumes that are recommended do
poorly. Standing water also en-
courages water tolerant weeds to
continue to grow and seed which
increases the weed problem when
returned to rice.”
Management of the improved
pasture is important. Grazing soon
after the plants come up can be
damaging. Overgrazing at anytime
is harmful. Cattle should be moved
off the pastures late in spring so
that the plants can seed and com-
pletely establish themselves. Prop-
er distribution of grazing can be
obtained by careful water and min-
eral location.
Further information of the prac-
tice can be obtained from your
county agricultural agents. We in-
vite you to check with us at any-
time.
Ford's Got It !
COUNTY EXTENSION SERVICE NEWS
DAN PFANNSTIEL, County Agricultural Agent
JOE SINGLETON, Assistant County Agricultural Agent
MRS. DAWN DUNCAN, Home Demonstration Agent
others just want it!
FORD OUTCLASSES EVERY COMPETITIVE CARI
130-h.p. V-8
Ford’s new 130-h.p. Y-block V-8 is the only V-8
in the low-price field. And with low-friction
design and deep-block construction, it’s the
most modern in the industry.
Ball-Joint Suspension
Ball-Joint Front Suspension is the most
important chassis development in 20 years, for
easier riding and handling. And Ford is the only
low-priced car that has it.
Trend-setting styling
Ford’s trend-setting styling has set the pace for ’j
the industry. It is forward-looking styBng that’s J
out front today and will stay attractive for the % i
years ahead, too.
Highest resale value
An analysis of used car sales statistics shows that
recent-model Ford cars return a greater portion of
their original cost than any competitive make of car.
r.o.A.r.
You’ll get a GREAT DEAL with
MADDOX MOTOR CO.
301 MAIN
DIAL 2051 or 2061
KITCHEN UTENSILS
Because cooking is a regular
threc-meals-a-day job, the home-
maker will do well to select her
pots and pans with as much care
as any craftsman gives to the
choice of his working tools. To
prepare tasty meals with eye ap-
peal in the most efficient mannpr
possible should be the goal of this
career gal — our modern home-
maker.
What makes up a minimum set
of kitchen utensils and the amount
of space needed for their storage
have long been problems to cabinet
manufacturers, home economists,
homemakers, and others interest-
ed in the purchase of kitchen
utensils and in kitchen planning.
Exploratory investigations dis-
closed that more information than
utensils inventories was needed be-
fore a minimum set could be estab.
lished. Experience of field works
in farm kitchen modernization has
shown that large numbers and
varieties of kitchen utensils were
found in some homes, while rela-
tively few items served the needs
of others. Also that some utensils
were used over and over, many lay
unused for days or weeks at a
time, while others were never used.
Such wide variations raised ques-
tions as to what utensils were
actually needed for the family
meal preparation.
Each of the materials commonly
used for cooking pans has its good
points. Knowing the characteris-
tics of different metals, together
with your own experience and per-
haps that of friends, will help you
decide which to choose for different
uses.
Aluminum is a saturally soft
metal and can be used for pots and
pans of all shapes. The addition
of small amounts of other metals
to make aluminum alloys, and
various manufacturing processes
give the betterwares resistance to
bending and warping. Aluminum
utensils are either cast or formed
from sheet metal.
Sheet aluminum is made in dif-
ferent thickness or gages. Pans
made from medium to heavy gages
are very durable. Utensils of very
light weight are cheapest, but too
thin to stand up under daily use.
Thin metal is satisfactory for pans
that are used only occasionally.
For ovenware, lighter gage alumi-
num than that found in good-quali-
ty top-of-stove pans may be used.
Cast aluminum is heavier than
most of the sheet aluminum used
in pans. It is rigid, does not warp,
is very durable, and in good quality
resists pitting. It is not ofen used
for baking pans.
Whether cast or sheet, aluminum
distributes heat evenly. Except for
large pieces of cast or extra-heavy-
gage sheet metal, aluminum uten-
sils are light enough to be handled
easily.
Brightly polished aluminum
ovenware reflects heat so that
foods brown very lightly. Unpolish-
ed or dull finished aluminum ab-
sorbs heat and produces a browner
crust.
Though easily darkened by alka-
lies in foods and water, aluminum
responds readily to polishing with
steel wool. Rubbing with ordinary
household acids — vinegar, lemon
juice, cream of tartar — will
brighten darkened areas. Or cook
an acid food in the pan. There is
no evidence that the darkening of
aluminum has any harmful effect
on food or that aluminum can have
any harmful effect on health.
Do not leave salty foods or
liquids standing in aluminum; they
may cause pitting of the metal.
Copper, though an excellent con-
ductor of heat, is seldom used by
itself in utensils because of the
work in keeping it bright. Cooper
is often applied to the bottoms of
utensils made of other metals to
improve eveness of heating. All
copper teakettles sometimes have
chrome-plated tops for ease of up-
keep.
Dark sheet metal is the material
from which some inexpensive fry
pans are made. They are light in
weight but do not heat evenly and
are likely to warp and rust.
Stainless Steel one of the newer
metals is still rather expensive,
but practically indestructible. A
utensil made entirely of stainless
steel tends to become too hot in
spots so the heat must be kept low
to prevent burning food in top-of-
stove pans. To improve eveness of
heating, copper or aluminum is
often applied to the under surface,
or a special heat-distributing core
is used in the steel.
As yet few home baking pans
DYER
ELECTRIC SERVICE
HOUSE WIRING
APPLIANCE REPAIR
BOX 1473 PHONE 6976
are made of stainless 3toel. Because
it is a darker metal than aluminum,
it absorbs heat more readily and
produces a darker crust on baked
foods.
Overheating turns stainless steel
dark in spots. This darkening is
likely to be permanent, but will
not impair the usefulness of a
utensil. Vigorous cleaning methods
do not harm the metal.
Tinware as a material for oven-
ware is well known. It is steel or
iron coated with tin. It is not suit-
able for top of stove use. Cheap
grades of tinware may have pin
point holes in the coating that can-
not be seen until rust appears at
these spots.
When bright and new, tinware
reflects oven heat, browning food
lightly. With use the ware darkens
and browns food more Some tin-
ware, usually in light weights'
has a pressed-in or honeycomb pat-
tern, which helps the pan resist
warping.
Always wash tinware and dry it
well immediately after use. Do not
scour or scrape it with sharp tools,
such cleaning methods may cause
breaks in the tin coating and the
metal base will rust.
Enameledware surface is really
glass fused onto a sheet, base by
firing at high temperature. It is
smooth and nonporous, easy to
clean. Better enamelware is re-
sistant to acids and not so readily
marked by metal spoons as is the
lower grade ware. It is also far
more resistant to chipping.
Quality of enamelware depends
on the number of coats of enamel,
and the thickness of the base. Dark
blue or gray utensils are often
made with a single coat of enamel;
utensils of other colors, or white,
usually have one dark basecoat
and two coats of the surface color,
each fired separately. When buy-
ing, ask about the quality of the
base and number of coats of
enamel
Enameledware is used for sauce-
pans, kettles, and such utensils as
bowls. Except for covered roasters,
enameledware is not often used
for ovenware. For baking pans it
gives too much browning to be
generally satisfactory. Enameled-
ware cannot be used for searing
meat or frying unless it is a type
made especially for that purpose.
Pottery utensils most commonly
used are casseroles and custard
cups. Pottery is usually glazed both
inside and outside to give it a
smooth, easy-to-clean surface. How-
ever, French type pottery is glazed
only on the inside. Pottery is
especially good for baking dishes
that go to the table because, like
glass, it holds heat well.
Like glass, pottery is easily
cleaned by soaking and washing.
To prevent breakage, it needs to
be protected from sudden changes
in temperature.
Construction of a utensil is an
important item to the customer.
Lets review a few facts.
Look for pots and pans that are
easy to clean. Where handles are
attached there may be dirt-catch-
ing creases. To make stirring food
and washing the pan easy, side and
bottom should meet in a curve
rather than a sharp angle. Avoid
seams in a pan-any pan. Avoid
cracks or crevices on the outside
as well as inside.
Notice the balance of the utensil.
The handle that is too heavy may
cause a pan to tip. A pan that tips
easily when empty is likely to tip
when it is set on an uneven sur-
face. A pan that is well-balanced
with the cover on may be an an-
noying tipper with the cover off.
Measuring marks, if no dirt
catchers, are a convenience. Such
marks are sometimes stamped or
fired into enamel.
Election Slated
Tuesday To Name
Soil Supervisor
An election will be held at the
Community Ilall at Blessing, Tex-
as Tuesday, October 5 at 7:30 p.m.
for the purpose of electing a super-
visor for 3ub-division 1 of the
Matagorda County Soil Conserva-
tion District, Mr. J. O. Sherrill,
chairman of the Board announced
today.
Mr Sherrill explained that Mr.
E. B. Hogg is serving as supervisor
for this area and that his term of
office will expire on this date. Sub-
division 1 is that part of Matagor-
da County that lies west of the
Tres-Palacios River, Mr. Sherrill
explained. He went on to say that
all natural persons holding title to
farm or ranch land lying within
Sub-division 1 of this district and
who have attained the age of 21
are eligible to vote.
Before holding the election, a
soil conservation program will be
given which includes a picture
show on soil conservation which
will be of interest to all the farm-
ers, Mr. Sherrill said. He went on
to say that Mr. Hogg is chairman
of the program committee and as-
sisting him are Dan Pfannstiel,
county agent, Vic Kahlich, voca-
tion teacher of Palacios, and E. R.
Neumann, Soil Conservation Ser-
vice.
Mr. Sherrill urges the farmers of
the area to attend this meeting to
enjoy the program and also partici-
pate in the election.
Rice To Highlight
Gulf Coast Exhibit
At State Fair, Oct. 9-24
DALLAS — Rice research will
highlight the “Gulf Coast” district
exhibit at the State Fair of Texas,
October 9-24, in Dallas.
The big color exhibit, one of 12
district exhibits portraying benefits
to agriculture through research in
all parts of Texas, will be based
on work at the Rice-Pasture Ex-
periment Station near Beaumont.
Research contributions of new
and higher yielding varieties, bet-
ter methods of fertilization, insect
and disease control, curing and
storage, irrigation methods and
mechanization have helped rice be-
come one of Texas’ top income
crops, says Ray W. Wilson, fair
agriculture department manager.
In addition will be a general ex-
hibit with a 14-foot colored map of
soils in Texas, and two 90-foot
panoramas showing progress
through research of cotton, Texas’
number one crop; and grain sor-
ghum, the number one grain crop.
Prairie View A. & &M. College
and Texas 4-H Clubs also will have
exhibits to round out this year’s
theme, “Research For Texas Agri-
culture.” Fair officials and the Tex-
as A. & M. College System have
teamed up to present agricultural
exhibits.
More than two million visitors
are expected to attend this 69th
annual fair which will include the
Pan American Livestock Exposi-
tion, October 9-17, a junior live-
stock show, and Rural Youth Day,
October 16.
RADIO
TELEVISION ■.
SALES & SERVICE
PALACIOS
RADIO CENTER
423 MAIN (In Rear)
UNDER NEW MANAGEMENT
SANITARY CHEMICALS
AND
JANITOR SUPPLIES
CLEANERS — CHEMICALS
DISINFECTANTS — DEODORANTS
INSECTICIDES — SOAPS
JANITORS EQUIPMENT
POLISHES — SEALS — WAXES
SCOTCHLITE SIGNS
WICKHAM PLUMBING CO.
4TH & COMMERCE PHONE 2211
DISTRIBUTOR FOR
KING CHEMICAL COMPANY
HOUSTON — DALLAS — BROWNSVILLE
!
’
Ml ^ll
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Dismukes, Jesse V. Palacios Beacon (Palacios, Tex.), Vol. 47, No. 39, Ed. 1 Thursday, September 30, 1954, newspaper, September 30, 1954; Palacios, Texas. (https://texashistory.unt.edu/ark:/67531/metapth523550/m1/7/?q=%22%22~1: accessed July 9, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Palacios Library.