The Ft. Towson Sentinel (Fort Towson, Okla.), Vol. 1, No. 31, Ed. 1 Friday, May 6, 1938 Page: 7 of 8
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J
THEFT TOWSON SENTINEL
WHAT to EAT and WHY
WILLIAMSBURG RESTORED
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The Stocks In Colonial Williamsburg
Fascinating History of the Old
Center of the Colony of Virginia
20 miles upon the Virginia peninsu-
la which lies between the James
river and the York are inseparably
united Williamsburg was the suc-
cessor to Jamestown while the
fame of Yorktown grew out of the
high resolves initiated by the House
of Burgesses in Williamsburg
These three places have recently
been embraced within the bounds
of the Colonial National Historical
park Williamsburg however is not
owned or controlled by the National
Park service They now are being
physically united by the Colonial
National Historical Park highway
which has already been built from
Yorktown to the outskirts of Wil-
liamsburg and is designed to be ex-
tended to Jamestown
The voices which echo from de-
serted Jamestown from the wilder-
ness outposts of Middle Plantation
and from Yorktown must be heard
if the voices which speak through
Williamsburg restored are to be
understood
Jamestown became the first per-
manent English settlement in
America when on May 13 1607 the
colonists landed there and named
their place of settlement for King
James
There they built a church and
later a statehouse and simple
homes There in 1619 convened in
the church the first representative
legislative assembly held in the
New world There they tried com-
munal government which was soon
followed by “starving time” There
they had dealings with autocratic
governors and took part in Bacon’s
Rebellion in 1676
Prepared by National Geographic Society
Washington D C-WNU Service
WILLIAMSBURG since
its recent restoration has
been one of the most
popular historic spots in the Old
Dominion state The restora-
tion is dedicated V the hope
and purpose "that the future
may learn from the past" It is
designed to preserve and re-
create the symbols and memo-
rials of a creative and colorful
period of American history The
compelling reasons for its res-
toration lie in the historic back-
ground of the city and in the
' intrinsic simplicity and allur-
ing beauty of Us architectural
form
Colonial Williamsburg grew frofn
the seeds of thought and purpose
which were planted by the devotees
of liberty It is necessary if you
would understand the significance of
the restoration that you should
pause upon the portals of the city
restored and appraise the educa-
tional and social values inherent in
its historical background
A map of the territory given to the
Virginia company by King James I
under the royal charter of 1606
would show that it first embraced a
strip of land from 75 to 100 miles
wide extending along the Atlantic
seaboard from what now is South
Carolina to the present Canadian
border
Within these bounds or just be-
yond it then was confidently be-
lieved would be found the shores of
the great western sea which would
thence afTord a near route to India
and to other eastern lands
“Virginia” Had a Vast Area Then
Neither gold nor the shores of
the Pacific ocean having been dis-
covered within this area the char-
ter of 1609 extended the bounds of
the colony to the shores of the west-
ern sea wherever those shores
might be This territory in both
documents was named Virginia
From time to time this area was
curtailed by subsequent royal char-
ters or by ceded territory so that
in 1753 the Virginia territorial
claims embraced the area now in-
cluded in the western part of Penn-
sylvania and the states of Virginia
West Virginia Kentucky Ohio Indi-
ana and Illinois
The area now included within the
states of Michigan and Wisconsin
was added and the Virginia claims
were confirmed by the conquest in
1779 of the Northwest Territory
by George Rogers Clark
“It has been held” says the au-
thor of “A Brief and True Report
v Concerning Williamsburg and
Virginia” “that the History of the
chief City of a Country is in great
Measure the History of that Coun-
try itself And if there be any
Truth in this Philosophy it will be
left to the Reader to judge how
much greater would be that Truth
if the chief City should also be the
only City of Consequence in such a
Country: For through those Years
of the Eighteenth Century in which
it was the Metropolis of the Vir-
ginia Colony Williamsburg was not
only the Seat of Virginia’s Govern-
ment but also the Principal Seat of
its Religion Education Society
Commerce and Fashion”
Now la a Natioaal Park
Jamestown Williamsburg and
Yorktown located within a radius of
r S y
- rt i'M
’
O o
How Williamsburg Was Created
' During this rebellion Jamestown
was burned and Sir William Berke-
ley the royal governor who had
roundly damned education print-
ing presses and Bacon and his fol-
lowers made the rebellion of 1676
the prophecy of the Revolution of
1776
“Seasoning sickness” and the
abundance of other trials and dis-
contents culminating in the fire
which in 1698 again destroyed the
statehouse brought to a climax the
thought of abandoning Jamestown
for a more nearly central location
for the capital of the colony
Near Jamestown midway be-
tween the James river and the
York was Middle Plantation soon
to become Williamsburg
The seeds of this place had been
sown by the Indians on a rampage
in 1622 during which fully one-
third of the English settlers in Vir-
ginia were massacred
Consequently at a “Grand As-
sembly of the Council and Bur-
gesses holden at James City
(Jamestown) in 1633 it was or-
dered: that a palisade be built
across the peninsula from estua-
ries of the James River and the
York” (about six miles) so that a
region of safety for the inhabitants
and their cattle might be secured
extending eastward to Old Point
Comfort at the end of the penin-
sula Meanwhile Middle Plantation had
been chosen as the site of the sec-
ond college in what is now the
United States
The College of William and Mary
was destined to play a dominating
part in the history of Virginia in
the establishment of Williamsburg :
as the second capital of colonial
Virginia and in the culmination of
the thought of the restoration ef
Williamsburg
4ou&ton(f 'oucliii &i&cu&5ai
FOOD PRESERVATION and Explains
How to Protect Your Family Against
the DANGERS of TAINTED FOOD
By C HOUSTON GOUDISS
6 East 30th Street New York
A DISTINGUISHED nutritional scientist once remarked
that it is a small favor to keep people alive on a poorly
chosen diet For with the wrong food they may not get one-
fifth of their potential efficiency into their lives they will
drag themselves through miserable days never knowing the
joys of physical fitness nor en-
oying the abundant health
bat comes from a perfect
aalance of nutriment
The Perfect Diet May
'Jot Be Sefe to Eat
But even the homemaker
who plans an ideal diet may
be undermining the health of
her family by feeding them
spoiled or tainted food which
carries the deadly germs of
disease
We frequently hear stories of
death or v serious illness caused
by food contamina-
tion And it is sig-
nificant that the
improper care of
food in the home is
most often respon-
sible One physi-
cian has gone so
far as to state that
there is no estimat-
ing the number of
persons who while
not sick in bed
feel "rather poor
ly” “not strong” or “kind of run
down” because improperly pre-
served food gives them insufficient
nourishment and their strength is
exhausted in combatting the ac-
tion of germs
Homemaker's Responsibility
For Food Sanitation
An enormous amount of time
and money is expended to put
foodstuffs in your kitchen in
fresh palatable and safe form
Laws govern the manufacture
transportation and merchandising
of every food product and an elab-
orate system is maintained for the
inspection of meat But all this
care can undone if food is not
adequately refrigerated in the
home
From the moment that meats
fruits vegetables and groceries
reach your kitchen the responsi-
bility is yours and you will be
guilty if your husband and chil-
dren suffer ill effects from eating
tainted food
Causes of Food Spoilage
Spoilage in food is due to the
ravages of a vast army of micro-
organisms which cause it to sour
decay or putrefy depending upon
the nature of the food
There are three classes of
micro-organisms which develop in
'ood — bacteria molds and yeasts
All three are notable for their mi-
nute size rapid growth and wide
Have You a Question?
Aik C Houston Goudiss
— —
C Houston Goudiss has put at tha
disposal of readers of this newspaper
all tha facilities of his famous Ex-
perimental Kitchen Laboratory in
New York City Ha will gladly
answar questions concerning foods
diet nutrition and their relation to
health You are also incited to con-
sult him in matters of personal hy-
giene It’s not necessary to write
letter unless you desire for postcard
inquiries will receive tha same care-
ful attention Address him at 6 East
39th Street New York City
“Ofe (tosut'"11 si fMhifiK'
iMknLi (Rnpadboii vvdlji iiMiffl
irimn contained in BOTH Pepeodmnt Tooth Powder
and Pepeodmnt Tooth Paste
a You cant deny facts I Rsaolta on mo-
Mens of poopla PSOVS that Papaodant
coataUng Irina is toon aflacriva '
PBOVS that fnodomiaod Pupoodant can
bring about a vaat fanprov— n la dull
tba-apa'aaHlal Paparalasn aaalslg
(distribution Yeasts and bacteria
can only be seen with the aid of
a microscope
Not all micro-organisms are the
enemies of man some are useful
in the preparation of foods such
as cheese sauerkraut and bread
These need not concern the home-
maker But ther harmful bacteria
will flourish wherever conditions
are favorable to their growth
There are two Important factors
governing food preservation One
is the maintenance of a constant
temperature of from 40 to 50 de-
grees Fahrenheit — under no cir-
cumstances should food he stored
at a temperature higher than 50
degrees or bacteria will mulUply
so rapidly as to make it unsafe
to eat The other is to maintain
the proper degree of moisture in
the air — neither too much which
encourages the growth of micro-
organisms nor too litUe which
dehydrates fruits and vegetables
Appearance of Food
May Be Deceptive
The great danger of food that is
improperly stored is that it may
become spoiled without advertis-
ing that fact Appearance is sel-
dom a reliable guide and unless
your refrigerator is efficient food
may become unfit for consump-
tion before spoilage can be noted
by sight taste or imeU'
All types of protein foods harbor
bacteria which multiply rapidly at
temperatures higher than 50 de-
grees Under favorable conditions
of moisture and temperature bac-
teria double their number every 20
to 30 minutes and a single bacte-
rium can produce a million bac-
teria in 15 hours
Safeguard Children's Milk
Milk is the most perishable of
all foods because it is an ideal
medium for bacterial growth If
this master food is to be kept safe
for children it must be stored at
a temperature not higher than 45
degrees
Careful studies 'show that there
is very little increase in bacteria
when milk is held for as long as
48 hours at a temperature of 40
degrees But when the tempera-
ture was allowed to rise to 50
degrees almost 30 times as many
bacteria developed and at 60 de-
grees the bacteria multiplied
more than 8000 times in the same
period
Foods That Spoil Easily
The rapid multiplication of bac-
teria also occurs in qther foods
having a high protein content in-
cluding meat meat broths fish
gelatin custards creamed foods
peas and beans It is important
that all these foods as well as
milk be kept in the coldest part
of the refrigerator as a few de-
grees in temperature make
great deal of difference in pre-
venting spoilage
Once food has begun to deteri-
orate it must be discarded or it
may endanger health Cooking
will not make spoiled foods fit for
consumption
How fo Prevent Mold
Molds are another form of spoil-
age that the homemaker must
constantly battle Mold will grow
on almost any substance but is
particularly likely to occur on acid
Irina yom’tt ba squally anti
pan'll thrill whan yon aaa your tsath gtaaa
and aparida with all thair gtorioos a
ndkncft Popaodant with Iiiaa is
plsfaty SAPS It contains abaolataly
MO OUT MO Ptnocs MO DKUQa
Try it today
fopds as lemons oranges toma-
toes and berries on neutral foods
such as bread and meat on
sweets notably jellies and pre-
serves and on salty foods includ-
ing ham or bacon
Molds may develop quickly or
slowly depending upon the tem-
perature and degree of moisture
They thrive under the Influence ef
warmth and moisture and may re-
main Invisible to the naked eye
for as long 36 hours All molds
are white at first but as they ma-
ture they change color becoming
blue red or assuming various
shades of brown
To the bacteriologist these col-
ors have different meanings To
the homemaker they all tell the
same story— that through im-
proper storage food has lost its
appetite appeal and palatability
Mold growths may be destroyed
by boiling temperatures They
may be retarded by keeping food
in the cold dry circulating air
provided by an efficient refrigera-
tor A good refrigerator is the best
investment a family can make It
enables you to take advantage of
bargain prices to buy food in quan-
tity And it safeguards health by
preventing contaminated food
from finding its way to your table
An efficient refrigerator also
preserves the' flavor and texture
of meats fruits and vegetables
so that yon enjoy these foods at
their best Bnt its greatest contri-
bution to human welfare is the
preservation of food so that it will
nourish- your body instead of poi-
soning it
E W — It’s a fallacy te assume
that brown sugar is “more nutri-
tious and healthful” than granu-
lated sugar It is true that brown
sugar contains traces of mineral
elements while white sugar con-
tains practically none But the
amounts are variable and never
significant Regardless of color
sugars make their sole contribu-
tion to the diet through their car-
bohydrate content -Tha caloric
value of white sugar is a trifle
higher than that of brown the dif-
ference amounting to 91 calories
per pound
Mrs S T — When thoroughly
chewed and given a proper place
in the diet cheese is usually wall
digested Experiments performed
by the United States Department
of Agriculture demonstrated that
an average of 95 per cent of the
protein and over 95 per cent of the
fat of 'cheese were digested and
absorbed
Mr B M G — Yes cooking veg-
etables leads to a reduction of
their energy values as well as
mineral salts In general there
is a reduction of from one-third
to one-half of the carbohydrate
after cooking in water Frequent
reheating cannot be recommended
as thrice-boiled vegetables contain
little available carbohydrate and
the greater part of their minerals
and flavor is also lost
c WNU — C Houston Goudiss -1S3S
INSTANT UGHTINa
PolemanSE Iron
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tJliiag Iran Jast
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stsntly Tha Coiorau boats in citify la quickly
toady for dm Opacatau for Hs ua hear Ssa
roar dialer or writs tar FREE FOLDKB
WI COLEMAN LAMP AMO STOVC CO
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Oliver, J. C. The Ft. Towson Sentinel (Fort Towson, Okla.), Vol. 1, No. 31, Ed. 1 Friday, May 6, 1938, newspaper, May 6, 1938; (https://gateway.okhistory.org/ark:/67531/metadc1934497/m1/7/?q=War+of+the+Rebellion.: accessed July 16, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.