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Post o~ce .......... Phone ......
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Vol. 9 No.8 August, 1966
M A G A Z I N EOfficial Publication of the
TENNESSEE RURAL ELECTRICCOOPERATIVE ASSOCIATION
Executive, editorial and adve~ising offices:710 Spence Lane, P. 0 Bo~ 7232
Nashville, Tenn. 37217
J. C. Hundley, Execuf{ve
CONTENTS
To The Point ...................................... 4Cotton Ginning ............................... 6Trout Fishing ..................................... 8Washington Youth Tour ................... 10Volunteer Views ................................Your Co-op Section .......................... 1 2Uncle John ........................................Timely Topics ................................... 15Foods, Facts and Fashions ................. 16Let’s Cook Out ..................................Tenn. Types ....................................... 21
STAFFJohn E. Stanford .................... EditorHarry Stone ...................... Ad~’.
RURAL ELECTRIC CONSUMER PUBLICATIONS356 West Maple RoadBirmingham, Michigar~
Phone: 313 - 647-6464 - 65POSTMASTER: In using Form 3579 please give our keynumber and mall to The Tennessee Magazine. Box 7232Nashville, Tenn. 37217
THE TENNESSEE MAGAZINE is published monthlyas an educational and informaflonal ser¥;ce fomembers ~of rural electric cooperal;ves in Tennesseeand in behalf of the welfare of their prog_ram. Sec-ond class postage paid at Memphis, Tennessei.Published monthly, at 3781 L~m~r Avenue,phil Tennessee 38118. Subscription price: 75c peryear for members and $1.00 per year for non-members (on coated stock) and 60c per year formembers on newsprint.
Printed and mailed by Sheaigusfin, Inc., Atlanta-
ON THE COVERReelfoot Lake in West Tennessee is oneof America’s g~eatest fish=ngsr~J recrea-lion areas os fhese vecotio’,~st~
TENNESSE~ , ........
NEW SPECIAL~ DESIGNED TO SUPPLEMENT AND COMPLEMENT YOUR
MEDICARE PROTECTIONUnion Bankers has designed a special policy for the specific purpose to supplement the govern-
ment sponsored Medicare Program. The new policy is a must, because it provides vitally needed
benefits in order for you to receive the best of medical attention when the need arises due to
sickness or accident.
~ DID YOU KNOWMEDICARE
DOES NOT PAYHospital care after 90 daysPrivate room -- unless medically
:equiredFirst $40.00 of expense
Private duty nurse
Physicians services for surgery ormedical treatment unless yousubscribe to supplementaryMedical Insurance Plan
BENEFITS oP TO $11,655MAXIMUM IN ADDITION TO MEDICARE FOR ANY ONE SICKNESS OR ACCIDENT...Hospital Room ....... $ 9,450Miscellaneous Expense ..... 340Nursing Expense .......... 1,200Nursing Home ........ 400Out Patient Service 40Blood Transfusions 105Ambulance Expense . 30Comfort Items _ 90
TOTAL $11,655
OPTIONAL BENEFITSDOCTORS VISITS
~,t Home-Hospital or Office
Supplemental M1-65
SURGERY ... UP TO $300According to Liberal Schedule inSupplement MCS-65
BE PREPAREDCOMPLETE AND
P4A~L TODAY’ rOR~ MC-65
P. O. Box 8685Nashville, Tenn. 37211
I am interested in more information on your new Medi-care Supplement Policy--Form MC-65
Send To:Name ........... Age.__
Address .................................
City Zone__State
Occupation .....
NEW TECHNIQUES SPEED
COTTON PICKIN’, GINNINGBy Paul Fisher
Electrification AdvisorPickwick Electric Co-op
Gone from most cotton fields, due to mechaniza-tion of machinery, are the men, women and chil-dren. Economists are predicting by 1980 it willonly take two hours of labor to produce an acre ofcotton. In 1880, 119 hours Of labor was needed toproduce one acre as compared to 48 hours in 1960.Many factors have contributed to this decrease, onebeing the chemicals that are now being used tocontrol the weeds and grass. Chemicals are appliedprior to planting, or at the time of planting, or laterafter the plants are growing.
Insects are controlled by various insecticides ap-plied either by airplane or by tractor mounted rigs.Shortly after planting, depending on temperature andmoisture conditions, the seed begins to sprout andemerge through the soil. Approximately six weekslater, flower buds are ’formed. In another 21 daysthe cotton bloom appears. After the bloom withersand falls, the young ovary attached to the plantripens and enlarges, forming the cotton boll. Theexposure of the boll to the sunlight and air causesthe boll to open, forming a white fluffy boll ofcotton.
About 85 percent Of the cotton in the PickwickElectric Cooperative area was harvested by mechan-
(Above left) Robert Hamilton~ Electrician, is explaining tothe operator, Kenneth Greer, the functions o~f the entrance~quipment. 1he gin has a 900 ampere entrance, two 400amp. three-phase disconnects and one 100 amp. single-phaselighting panel
Above are some of the people who attended the "OpenHouse" to observe the modern gin.
ical pickers in 1965. The spindle type picker hasvertical drums with revolving spindles which engageand pull the cotton from the open bolls.
The increased use of the mechanical pickers hasadded problems to the ginners. The harvesting sea-son has been reduced from about 16 weeks to 12weeks. Mr. Wayne and the Greers have resp,mdedby moderuizing their gin.
The proper operation of the gin equipmen~ is veryimportant. When the cotton is over-machi~ ed or over*dried, it damages the quality of the fiber and re-duces the staple length and the bale weight.
When cottom arrives a~ the Wayne & Greet Gin,it is sucked from the trailer through a huge suctionhose into a large dryer to reduce the moisture foreasier processing. The cotton then ~ravels througheq~ipment which removes the foreign marker, sueh assticks, burs, and stems. The coat, on then re.oresthrough suction pipes ~o the gin stands, where thelint is removed Irom the seed by saws. The !int isblown into a press where it is compressed andwrapped in heavy bagging and ~ied with me~alstraps. The seeds are blown into a larg~bin and later trucked to the off mill wh~re they aredeiinted of their fuzz or 1Lnters. The seed i~ rhencracked and the kernel removed. The bot~or:~ balesare shipped to the compress for storagete spinning mills where such irem.~ as shirts, vheets,dresses and many other products are r~qade.
6 TENNESSE~
Above ileft to right) Q. T. Greer, Jim Wayne and KennethGree~ are the owners and operators of the modern push-bultor gin. The operator cancontro] the entire gin from thisone ~anel board, shown above.
The first operation in ginning a bale of cotton is to removethe cc~Hon from the wagon, which is done through two largepipes from suction pressure. Shown operating the suction isWillis Amos.
The lint flows into a press, shown above, where it ispressed into a bate. The press is operated by Floyd Presley.
After the bale is pressed, it ~s wrapped in heavy baggingand tied with metal straps. This is done by Oneal McCain.
HELPFUL SUGGESTION TO FARMERS
Proper defoliation insure~ full maturity of the cottonfiber, good picker operation, lower seed cotton mois-ture and better ginning. Farmers are cautioned notto defoliate until 60 per cent or more of the bollsare open.
The cotton is fed ~hrough ~he suction into the dryer andthen to the gin stands, shown [eft, where the lint is sep-arated from ~he ~eeo.
1966 7
Here is the beautiful, shaded one-acre fish-out lake at Brandon Springs. Racewaysare beyond far end of lake, clubhouse at right of picture.
By John Stanford
A bit of terse verse which hasmade the rounds for some whileends, in substance, with this ques-tion:
Are all fishermen liars orDo only liars fish?Without defending or defaming
either of these pursuits, we wouldnote that there is a new place ofrecreational business ]n Tennes-see (and, happily, it’s only one ofan expanding "recreational farm-ing" move in the Volunteer State)where a fisherman can say in alltruth that he has caught a potZfullof rainbow trout--and prove it!
This latest pay-for-what-you-catch enterprise is the BrandonSprings Trout Farm, located offHighway 79, five miles east OfDover, Tennessee and 25 mileswest 0f Clarksville, Tennessee. Lo-cated in shady, restful, almost lazysurroundings, the only thh~g thatthe fisherman has to worry aboutis falling asleep and having arainbow trout pull him into thelake!
Owners of Brandon SpringsTrout Farm are three Clarksville,Tennessee men: Frank Wenzler~Vice President of the NorthernBank of Clarksville; Glenn Long, awater and sewer contractor; andCheck Walton, who now devotesmost of his time to the operationof Brandon Springs Trout Farm.
Although trout farms--some-times called ~fish-out lakes"--canbe a profitable enterprise underfavorable circ~m~stances, andfield is far from crowded at tiaepresent r~ime, it, m::st be pointedout t~at suc]~ it~stallations cannotbe sei ,al) overnight, that riley in-.v(~lve considerable p]annh]g
make-ready, and that only siteswith a plentiful supply of springwater will do the lob.
Brandon Springs is a good ex-ample of these requirements. Thethree Clarksville men namedabove purchased a sizable tractof land, of which they retainedsome 400 acres for present andfuture use. The heart of the opera-tion, of course, is a clear springwhich fiows some 1,200 gallons perminute.
The owners began work on Bran-don Springs in December of 1963and sold ~heir first fish in March otthis year, abo~t 27 menths later,Not counting the land, they havean investment of about $25,000 inraceways, the big 1-acre fishinglake, the club house which servesab a combination soft drink andsnack counter and housing for thesupervisor who lives on the prem-
ises, electrical installations, andother improvements.
In addition to the big lake.which are kept from 5,0U0 totrout weighing from t;hree-quar-ters of a pound to slightly overone pound, there are sever race-ways 80 feet in length, four feetdeep and 20 feet wide. pros ashallow ra ceway in which are keptthe fingerlings until they are largeenough to go into one of rh~ sevenraceways reserved for the largertrout. All Of the racewaysscreened and gated su tha~ theymay be cleaned, in order for proper water levels to be maintained~and so that the fish may be m(~vedfrom one raceway to another.together~ three sizes of tro~t ar~brought along on a graduatedbasis, with the ~senior cla~.-" go-ing into the big fish-ou~ 1aRe whenthey reach approximate]y three-
quarters of a pouhd. It takes o~e,,:ear to raise ~ trout from a finger-}ir,~g t.o that weight. The fish in thebig lake are not fed, but those inthe raceways are fed some 200pounds of carefuily formulatedf~,~-.d each day.
Accurate records are keptofthefis!~ (:aught so that a new batchof ex-entuaI replacements may bep~xrcbased--for 5-cents each--attSc I?ngerling size. This is import-a’:~’,, as the turn-over is faster than~igi¢t be imagined. BrandonS~,ri.,,:xgs, in its first four monthsof actual operation, has sold2~!.(~(~0 of its original 45,000 troutand ".here’s quite a bit Of the fish-lag ~:eason remaining. And it’seasy fishing, too, because theFarm furnishes tackle and baitand no trout stamp or license isreq~’.r ed.
~i~e owners of Brandon Springshave plans which not only willeni~ance the pleasure of spend-ing the day at their place, butwilladd to the fish population. WithpIc,nty of water flowing throughtheir large acreage, the ownerspl~,r~ four more raceways in whichth~v will raise catfish for market.
O~i~e of the prime requirementsfor a~ installation such as BrandonSpri~gs Trout Farm is an ade-quate and dependable supply ofelectricity, and this the Farm re-ceives from Cumberland ElectricMembership Corporation. Troutwater must not only be fresh, butit rn’~st be aereated around theclock in order for the fish to getple,~ty of oxygen. Brandon Springshas six pumps used for this pur-pose.. ~rhe Farm also has an elee-
This is club house where tackle and bait may be secured without charge. Insideis a soft drink and food bar. Fisherman may use own tackle and bait, exceptworms.
tric ice-maker, refrigerator, softdrink machine, range, four secur-ity lights, and year-around com-fort conditioning for the lodge.
"We just couldn’t think abouthaving or operating a place likethis without electricity," says oneof the owners, Glenn Long. "Ourelectric load is not real heavy assome business loads go, but it’smighty vital to us and CEMCsees to it ~hat we get good serviceall the way."
In May 1964 a storywas printedin this publication about a similartrout farm operation in HickmanCounty, Tennessee which, at thetime, was the only such installa-tion in Middle Tennessee. BrandonSprings removes the "only" statusfrom the Beaver Creek TroutFarm in Hickman County, but noton a competitive basis. Evidenceof this is the fact that Brandon
Trc~!-cieening and ice-packing services are offered by Brandon Springs for verync’r", nai charge. Mest of the fish range from !24o-20 ounces.
Springs buys its fingerlings fromBeaver Creek, which buys its troutat the eyed-egg stage from Wash-ington State. And you just don’ts~ll your products to competitors
Vital electric service is provided BrandonSprings lrout Farm by CumberlandElec-tric Membership Corporation. GlennLong, left, one of three partners, dis-cusses progress of new trout farm withBailey Lisenbee, area supervisor forCumberland Electric.
in order to run yourself out ofbusiness.
The truth of the matter is thatroom aplenty exists in the recre-ational-farming field and competi-tion is virtually non-existent, atleast at this point. Trout farmseater more to Tennesseans in theimmediate area than to touristsand both of these trout farms willoften be fished out before theseason is anywhere near over.
Recreational-farming is a com-ing thing in Tennessee and thenation and~ ~’ince it is ar~ralbusi-heSS, it’s good for everyone inter-ested ~o know that. wherever elec-tric service is needed, there’s anelectric c~)-op ready to do the job.
WASHINGTON
Y OUTH T OUR
Tennessee’s Youth Tour delegates and two of fou~ chap-erones, pose on rear lawn of White House.
(Miss Cathy McConnell, daugh-ter of Mr. and Mrs. V. H. Mo-Connell, Route 5, Franklin, madea trip to Washington, D. C., lastmonth as the guest of the MiddleTennessee Electric MembershipCorporation. She was one of 800students from 22 states partici-pating in the week-long "Democ-racy In Action" Rural ElectricYouth Tour. The all-expense tripwas the prize for writing the bestessay in the county in the contestsponsored by Middle TennesseeElectric this spring. Below isCathy’s account of the trip.)
There were thirteen electric co-op essay winners aboard the char- "tered bus as it began its trip tothe NRECA Youth Tour in Wash-ington, D. C. on June 4. As thebus pulled out, all of us werestrangers, but it didn’t take verylong to get acquainted. After rid-ing all day we were quite readyto make ourfirst stop in Abingdon,Virginia. Our group had rooms atthe quaint Martha WashingtonInn, and the evening’s entertain-ment consisted of a visit to theworld-famous Barter Theatre.Naturally~ that first ~ight notmuch sleep was had by anyone butthe chaper~nes, but we had a goodchance to catch up the nextmorn-ing on the bus, Other stops enroute to I). (;. included a tour ofbreath taking Natural Bridge,Virginia, and a visit to Thomas3efferson’s home, Monticello. Bythe time we reached our hotel inWashington, a nice soft bed wasthe r~ain attraction for most of us.
Seven-thirty the next morningst,~r’.~ed ~ike the n,iddle of thenight, b~t we were eager to getup sh]<’c ~e know there was anexc}tiog day atnead. We arrived h~
time to view the changing Of theguards and the grave of PresidentKennedy. Washington Cathedralwas next on the itinerary. Our tourof this historic and inspiring struc-ture was one of my favorites. Atthe NRECA (National Rural Elec-tric Cooperative Association)Building we were given a chance torest and were also introduced tocoming legislation concerning ru-ral co-ops across the country.After lunch we tackled the im-possible task of seeing the Smith-sonian Institute. This would benearly impossible in one month,and we only had one afternoon!There was barely enough time tovisit the Lincoln and JeffersonMemorials before it was time toreturn to the hotel for dinner. Aboat ride along the Potomac wason the agenda that night, andprovided an opportunity to meetdelegates from other states.
The alarm rang bright andearly the next morning and wewere Off again on another busyday. Representatives James Quil-len and Senator Albert Gore werepresent at breakfast to meet Ten-nessee’s representatives to theYouth Tour. We later toured theoffices of our congressmen and at-rived at the Capitol by congres-sional subway shortly beforelunch. We sat in on sessions ofthe House and Senate and saw theSupreme Court chambers. Theafternoon’s activities gave nopeace to our numerous blisters,since they consisted of walkingthrough the National Archivesand National Gallery of Art.Nevertheless, we welcomed theopportunity to see everythingpossible. That evening we attend-ed a Watergate Concert on theedge of the Potomac River. 1 n thispicturesque setting we heard the
Army Band and the Army Chorusdo varied selections from manytypes of music.
June 8 was Youth I)ay for dele-gations from twenty-two states. Ata meeting in the banquet room ofthe hotel we heard addresses byseveral NRECA officials. I was oneof ten participants on a local quizprogram, ~’It’s a Challenge," agame similar to "College Bowl."After two rounds of fast questien-ing, our team was declarcd thewinner and we received a prize ofa steak dinner served by th ~ !osingteam that night. One ~f the high-lights of Youth Day was oa~r visitto the White House where we metthe President on the White Houselawn. It was a hot, hot day tovisit George Washington’s Homeat Mount Vernon but everyonemanaged to revive in time for theevening’s entertainment, bow-,ever. All Delegations were givendinner in the Persian F{oo~n andafterwards danced to the combosof several of Washington’s bestgroups. Even after this there wastime for a midnight swim beforefailing into bed.
We finished off our sightseeingwith a visit to the Federa! Burea~Of Investigation and a tour of theBureau 0f Engraving and Printing.Then, after several hours shop,ping downtown, we returned for anafternoon Of packing and swi.tn~ming.
By traveling al! night weaged to be back in Nashville earlythe next morning, exha-usted buthappy. I am quite sure that wesaw as much of our nation’sas is humanly possible inweek. Every minutewas [’i]]ed withinteresting and enjoyableto do or places to see. and t willkeep memories of th<~ trip h,r manyyears.
TENNESSEE
by J. ¢. HundleyExecutive Manager, TRECA
T~.nnessee’s Congressional Delegation has been cited time after timein t&,e pages of this publication for its second-to-none support Of ourl~ural Electrification program, TVA and other public power installa-tic,~, and resource development legislation. The majority of our nineCon~ressmen and two Senators have also supported other needed,constructive legislation, although none on a more unanimous basistha~ R~ural Electrification, public power and resource development.
Ti~c eleven men who represent Tennessee in Washington, in tryingto carry out the wishes Of their constituents, constantly need thebenefit Of knowing what their constituents want carried out. In otherwords, they need to hear from you, to know how you feel on variousissues.
One of our privileges and responsibilities here at the State Associa-tion of Rural Electric Cooperatives is to communicate on a ratherfreq~z ent basis with Tennessee’s Congressional Delegation, particularlyon issues concerning Rural Electrification, public power and resourcedevelopment. And we can say as a compliment to the integrity of ourrepresentatives in Washington, and as a reflection of their respect andesteem Of these programs, that we have never come away emptyhanded.
Our latest communication with members of our Congressional Dele-gation concerned a request for their help in getting some $88-millionof reserve loan funds, held back by the Budget Bureau, released toREA. and for their support of Supplemental Financing legislationwhich, hopefully, will establish a Federal Electric Bank. Legislationmaking this possible has been introduced in the House by Congress-man Bob Poage of Texas (H14000) and in the Senate by SenatorsRoss Bass of Tennessee and John Sherman Cooper of Kentucky(s3337).
Typical Of the replies which we received (and replies have comefro]3~ both Tennessee Senators and from all but one of our nine Repre-sentatives, he being one of our continuing supporters) is the one fromJohn J. Duncan of Tennessee’s Second District, who immediately for-warded our letter to the Executive Office of the President Of theUnited States, which in turn delegated it to the Bureau of the Budgetat the White House. The reply of that office to Mr. Duncan was inturn forwarded to us, and reads:Dear Mr. Duncan,
’~l have been asked to reply further to your letter to the Presi-dent . regarding the release Of REA electrification loan funds.
’~In view of the overall fiscal and economic silmation, the Presi-dent ~s, as you know, making every effort to hold Federal commit-ments for fiscal years 1966 and 1967 to the lowest possible levels.How~n:er, after a thorough review of the REA electrification loansituation, an additional $S8-million of reserve funds was made avail-able for use on June 23.
’~V~:~th respect to the fiscal year 1967, we believe that the $220-mil]i(,n requested in the President’s 1967 budget, coupled with theenactment of the administration’s proposal of supplemental financing,will provide adequate funds for the REA-financed systems. We believetha~ tl~e administration’s budget and legislative proposals provide themost efficient and effective means of meeting the capital needs ofthese systems for not only 1967 but also future years."(signed) William Carey, Assistant Director
Bureau of the BudgetExecutive Office 0f the President
Tc run the full gamut, our needs must be made known to our repre-sentatives in Congress~ they m~st hear and recognize o~r needs, andtb~en take the proper actions to get the job done. That’s what ourCongressional DeJegation does, and that’s why we proudly say sohere7 " "
TOBACCOGROWERS!
SAVE ALL YOUR VALUABLETOBACCO LEAVES with the"TWISTER" Tobacco LeafTying Machine !
1. FASTEST WAY to string primed leaves.BETTER CURING than by hand method.2. SAVE-FALLEN LEAVES during housingin the barn and ffield. This can easiIyamount to ~50.00 to $150.00 per acre.3. START STRIPPING WEEKS EARLIERby stringing up fat stemmed leaves thatcannot be tied in hands.
Leslie Mitchel & Sons ot~ Midway, Ken*tucky, on 7 acres of tobacco picked up$1~200.00 worth of leaves in the ~ieldand in the barn during housing. Thisis $171.42 per acre saved!
SO LITTLE INVESTED!SO EASY TO OPERATE!
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ti
W ar Hom
For some reason--which defies ex-planation-school-age children comehome wearing an assortment ofstains on their clothing. Sometimesa knee, resulting from a fall, depositsa spot of blood or iodine on a brandnew skirt. Or a bit of gravy or icecream didn’t quite make it to theconfines of the mouth and insteadperched on the front of a sport shirtfor all to see. Whatever the cause,the stain remains.
Don’t despair mother! Most ordi-nary stains which occur on wash-ables can be removed with. soap ordetergent suds and water--if notallowed to "set." (If you decide touse a chemical, test it on a concealedportion to determine its reaction onthe fabric.)
There are times when a stain isso stubborn or complex or a fabricso delicate, that it requires the ex-permnce and skill of a trained"spotter" at a professional cleaningor laundry establishment. Generally,however, the stains children get ontheir clothing at school can be re-moved successfully at home by fol-lowing these rules on washable fab-rics. After t~*eating the stain, washin your electric clothes washer as
Blood: While fresh, sponge or soakwith cold water until stain is lightbrown; wash in warm suds andrinse. If the stain persists, soakbriefly in a weak solution of bleachand re-launder.Chocolate or Coco~" Wash in hotsuds. Treat any remaining stain witha weak solution of household bleachor hydrogen peroxide and re-laun-der in hot suds.Co~ee and Tea: Pour boiling waterfrom a height of three or four feetthrough fabric stretched taut overa bowl. Wash thoroughly in hot suds.Egg: Scrape off excess; soak in cootwater, wash in warm suds.Fruits and Berries: Sponge peach,pear, cherry and plum stains at oncewith cool water and rub with glyc-erine. After two hours, apply a fewdrops of vinegar for a minute ortwo, then rinse and launder in warmsuds. For other fruits, stretch thestained portion of fabric over a bowland fasten with an elastic band orstring. Pour boiling water throughit fl’om a height, then launder insuds.Grass and Foliage; Scrub with hotwater and suds. If necessary, use amild bleach. Then wash promptly inV~a l’!Tl SU~S,
Gravy and White Sauce: Soak incool water, wash in hot suds.Grease, Oil and Tar: Pure fats andoil$ usually come out by rubbingwith thick lather. Rub tar-like orheavy grease spots with lard, thenwash in very hot suds.Ice Cream: Sponge with cool waterto remove sugar and protein, thenwith warm suds to remove grease.If chocolate or fruit remains, followdirections for those stains.Iodine: Warm suds remove freshstains. If set, moisten and place mthe sunshine; or cover with a pasteof starch and ammonia, let dry andbrush off. Then launder.Mayonnaise: Sponge with cold waterto remove egg, next with warm sudsto remove oil; then wash in hot suds.Mud: Allow to dry, then brush offand launder in hot suds.S(>~t Drinks: Sponge at or~ce withcoo! water or equal parts of alcoholand water, as these stains may turnbrown with "age." Rub s~ain witchglycerine, le~ stand for h~f an hour,rinse, then launder in hot suds.To~nato and Ce~tusp: Dampen withcool water, rub with glycerine, letstand for half an hour. then washwith hot suds.
1 2 I EN N ESSEE ,,,~AGAZINE
eo i u
adventurous? Brave? Thenyou’re just the person to make adragon or two--or even a cock-atrice! They’re puppets, all three.
There’s something magical aboutbeing able to make dragons, thekind that breathed fire and liked toeat princesses, from two paperplates, paper cups and Styrofoambails, some cardboard, paste, scrapsof red felt, cloth, staples and crayons.
If you prefer cockatrice---whichaccording to legend had the head ofa cock and is said to have come froman egg laid by a eoek and hatchedby a toad--they can be fashioned soeasily from a paper bag, buttons andpaper curls.
All ready for the ferocious trio?Then here’s how to make them.(You’Ii want to make a couple extracreatures for your younger brothersor sisters.)
To make a dragon, cut two circlesof cardboard the size of the paperplates and color one side of eachred. (This will be the inside of thedragon’s mouth.) Now color his skinon the under part of the platesdragon color--green, purple or yourfavorite color. To make the dragon’s
jaws, put a circle of cardboard overeach plate and staple around therim, leaving six inches open. Laythe open part of the lower jawover the middle of the short side ofa rectangle of cloth. Staple the edgeof the cloth to the plate rim only.Fold the rest of the edge~left andright--over the middle area andstaple to just the plate at the openpart of the upper jaw. Now staplea seam along the two long sides ofcloth, inserting red felt wedges forthe dragon’s crest.
Color wicked dragon eyes on theStyrofoam balls and color the papercups the color of a dragon’s eyelids.Paste a ball to the rim of each cup,paste the cups on their sides, eyesfront, to the top of the upper jaw.Paste a long forked felt tongue in-side his cardboard mouth so it hissesout. Stick pointed cardboard teethbetween the staples left and rightof his tongue, upper and lower jaws.Put your arm through the clothsleeve, insert your thumb throughthe open part of the upper jaw.Snap the beast’s gigantic jaws andyou’ve made a dragon to bring ashudder from St. George himself!
Another dragon can be made froman individual cereal box and an oldglove. Cut the cereal box in halfon three sides. Bend the fourth sidebackwards so the ends meet andthere’s a set of jaws to be coloredin dragon colors. Paste a nose oftwo tiny newspaper rolls to the topof the upper jaw. Paste long papercurls inside the. rolls, and you’vecreated a fire-breather! On ~eglove, sew buttons for eyes, yarnfor a crest.
A cockatrice can be made in atrice. The bottom of a paper bagmakes the head of the creature.Color pink feathers all over the bag.Sew big buttons for eyes, staple apaper plate wedge for the beak, longpaper curls at the top for the plume,two paper plate feet at th~ bottomor open end of the bag and morepaper curls behind for tail features.Make slits at the sides to insertfloppy wings and another slit underthe beak for a pink tongue. Yourcockatrice puppet is ready to s~eadits wings.
And there you are, a trio o.f crea-tures ferocious, like none youever find in a zoo.
Sharron BullardRural Route 2Maryvi!le, TennesseeEt. Loudoun Elec. CooperativeAge: 12
Ann Shifle~Route 2Whitesburg, [ermesseeHolston Elec. Cooperative
Sheba ’,le, lenr,~sseePowetIValle,-Llec CooperativeAge: !5
John WatsonShady Valley, Tennessee 37688Mountain Electric CooperativeAge:f8
Connie AI enRoute 1Lynchburg, TennesseeDuck River Elec Memb. Corp.Age: 12
When submitting art work, p ease oo noi wrneon lhe backs of finished pieces as ,~ snowup. Also. please use only 8~/2x " I rmpe~even if there is a o! of ma!gJr,.
III
Susan Scarbo~oughRoute 6Trenton. TennesseeGibson County E ectric Member Cc :Age: t3
SOiL TEST NOW FOR FALL SEEDED CROPS$oii samples for crops to be seeded this fall should be sent
to the soft testing laboratory as soon as possible, urgesJoseph N. Matthews, assistant agronomist with the Universityof Tennessee Agricultural Extension Service.
~’t.4any af these crops wql be sod crops where a life spanof several years is desired," po:nts out the agronomist. "Thiscop best be assured by working into the soil adequate a-mo~n~s of lime and fertilizer b.efare seeding."
Pkosphate does not move rapidly into the soil, he explains.U-T research shows that where alfalfa was topdressed an-nually with phosphate for four years, the main accumulationof this nutrient was in the tap one inch af soil. There wasslight movement into the one to three-inch soil layer, butthe ihree to six-inch layer remained about the same.
~This indicates that adequate amounts of fertilizer shouldbe ~orked into the top six inches of soil and annual main-tenonce applications made to promote growth and maintainthe stand," he adds.
The benefits of lime are often underestimated, he con-tinues~ Lime corrects soil acidity, adds calcium and improvesthe efficiency of other plant nutrients. It is estimated thatone pound of phosphorous applied to a soil with a pH of 6.0may do the job of two pounds on a soil with a pH af 5.0.This emphasizes the importance af working lime into the soilbefore seeding.
Send soil samples to the University of Tennessee SoilTesting Laboratory, 810 Broadway, Nashville, Tennessee.
MANAGE PASTURES PROPERLY FOR TOPBEEF RETURNS
Since pastures provide the most economical feeds for beefcattle, they should be properly managed for maximum beefprofits, says John N. Williams, assistant animal husbandmanwith f!~e University of Tennessee Agricultural Extension Ser-vice.
"It is approaching-the time of year when management ismor~ critical because, of the lower palatability of maturingpastures and dry weather in the late summer," he pointsouk
Rotational grazing is a good management practice whichconserv÷s pastures and reduces internal parasites, explainsWiliiems. Two or more pastures should Be provided for eachgrou~:~ of cattle (usually breeding groups af 20 to 35 cows).The cetiie should be sh’fted when pastures are grazed dawn.
When plants reach fou~ to six inches in height, the pasturemay be grazed agon, he continues. I.n this way, the plantsare grazed when they are rich in protein and digestiblenutrienis. Over-grazing of pastures is avoided.
Permanent pastures should be mowed once or twice eachyea~ to remove matured plants and weeds and to encouragenew growth. This is especially important during early tomid-summer when weed growth becomes prominent. Weedsmay also be controlled by chemicals; usually in the spdng~hen :i~ey ar~ making rapid growth.
~ ~eed supply of water, shade and salt is important te theefficier~f uliiizafion of pastures, he continues. Their location
ma~r a~!ect the uniformity of grazing. Salt containers may be
TEN I,~ ESS EIE MAG AZ!N E
sh,ifted to the lesser grazed areas of the pasture to increasegrazing in those areas.
"If permanent pastures are likely to be short of require-ments during the summer, temporary annual crops such asmillet or sorghum-sudan hybrids will furnish the cow herdwith needed nut~ients," suggests Williams. "Another alterna-tive is to feed surplus hay to the cow herd duri~ng periods ofextreme drought."PLAN ON ENOUGH STORAGE FEED FOR
DAIRY COWSMore and more dairymen are finding that it is profitable
to feed cows e:ther hay or silage the year round, regardlessof whether or not they are on ipastor.e, reports Ray Spann,assistant dairy husbandman with the University of TennesseeAgricultural Extension Service.
This stands to reason, he adds, because even though theright kind of pasture is a real stimulus to milk production, itis high in moisture and the feeding of dryer forages willadd to dry matter intake.
~At best, we usually cannot count on more than 150 daysof good pasture annually," points out Spann. "To haveenough feed to last all year with pasture, we must figure onat least 3.4 tons of hay or 10 tons of silage per cow--assum-ing an average welight of 1,250 pounds per cow. When bothhay and silage ar~ fed, remember that 2.5 to 3 tons of~silage are required to replace one ton of hay."
If the average weight per cow is 950 pounds, then the ap-proximate need would be three tons of hay or 8.8 tons of’silage.
Some dairymen are thinking in terms of dry lot feeding for365 days, continues the dairy husbandman. If this is thecase, plan on storing 4.8 tons of hay or 14.5 tons af silagefor large cows (1,250 pounds) and for small cows (950pounds) 4.2 tons of hay ar 12.8 tons of silage.
The above figures are based an a production level of11,500 pounds of 3.7 per cent milk for the large cows and8,500 pounds of 5 per cent mild for the smaller cows. Forhigher production, plan on more feed per cow.
FARM BRIEFSPasture Hint -- Mow weeds and toll grass stems to help
promote better pasture growth and eliminate weed competi-tion. Up to 16 per cent more milk per acre was producedwhen a weedy orchardgrass-ladino clover pasture was mowedthree times a year.
Pasture Hint --Top-dress the sudangrass hybrids and otherannual summer grass pastures now with 30 to 60 poundsof nitrogen when extra growth is needed.
Pasture Hint-- Hold some lespedeza postures for Augustand September. It is diff’cult to keep from grazing thesepastures now, but by keeping the cattle off these pastures,the lespedeza will grow and will furnish the feed needed toput a h;gh finish on col’~es by the last of September.
15
FREEZE WITH EASEBy Patsy MyersHome EconomistMiddle Tennessee Electric Membership Corporation
Freezing foods at home getseasier and more interesting allthe time. There is new equipment,and there are new features beingadded to so:called old equipment.These changes tend to make usenjoy freezing for long-time stor-age, surely, but particularly forshort-time storage, such as partyfoods and everyday standbys.
The newer models of the homefood freezer are trimmer and easi-er to organize than the earliermodels were. Some have handyglide-out baskets, juice can dis-pensers, door shelves for specialitems, and special compartmentsfor left-over or odd-shaped pack-ages or small items. Of course,there are both chest-type and up-right freezers available; however,the upright is probably gaining inpopularity because of thefact thatit takes up less floor space.
A very delightful new feature ofthe upright freezers and the re-frigerator-freezers is .the extraconvenience of their being free offrost. No ice forms on the pack-ages or freezer walls to wastespace, allowing the homemaker touse the full capacity of the freezerarea, and also making labels easi-er to read.
Since the refrigerator-freezerwith true zero temperature hasbeen perfected, many changes instyle have come about in thisarea of freezer use. These are two-door models usually, and theyhave the freezer area at the top,bottom, or side-by-side. They haveautomatic ice-makers which arevery convenient. Then, there arethose that have alighted counter-top between the freezer and refrig-erator area.
It is simple to organize thesefreezers, allotting special sectionsfor meat, fruit, vegetables, breadsand desserts. Combined mealsmay be stored together for un-expected guests. Items for lunchesmay be kept together. Each pack-.age, of course, will have a labelshowing date and content.
Since foods have a maximumstorage time, foods that have beenin the freezer for the longestperiod of time should be placednear the front. As you shop andadd new foods, re-organize so as tostore the food to keep packagesrotating.
Although many foods can bekept as long as a year at zerodegrees without loss of quality,food experts recommend complete
Mrs. Toy Hemontoler, Pal met Roaa neatLebanon, has the double refrigeratordoors open at the top of her re’fri~c eramr-freezer. The bottom is the freezer com-partment which rolls out like a araweT_Note the lighted counter arec between.
turnover of frozen foods manytimes a year for the mosteconom-ica] use of the freezer. With thesmaller space of the freezer areain the refrigerator-freezer, thisturnover is even more importantin order to gain all the advantagesof frozen food.
So, make your food freezer anexcellent means of food s~.orage~but consider it a part of your dailycooking equipment as well.
Use it to help you to makefewer shopping trips, ~o save timein the kitchen during ~,nea] prep~
aration, and tohelp you have morenutritious meals.
Remember~ the freezer cannotperform miracles on ~be foodself. The food p~t into it must beof good quality, must be properly
Mrs. Joe McHenry, Milton, prepares many of her foods forfreezing at home This is one of twochest-type freezers shea~,d her husba~d owr. "[hey ~aise !heir own beef for freezing.
!6
Mrs. Joe Willoughby, Hillsboro Road Franklin is placing aprepared casserole dish ~n her freeze:.
TENt.~ESSE.~ ~,~AZ NE
Tommy Trott, Appliance Department, Ha/nes Bros. SupplCompany, Murfreesboro, points out the ice-maker in the side-by-side refrigerator-freezer he has on the sales floor.
Mrs W. R. Moss, Lewisburg Pike, Franklin° uses her freezer agreQ~ deal for baked foods. Here she is wrapping banana~reo~d for freezing. She also plans to freeze the tart shells.
prci ~red for freezing, must bepackaged in moisture-vapor-proofwrap,ping or containers, must befrozen at zero degrees, and musthavu a constant storage tempera-tur~ of zero degrees F.
l~ave you thought about howea.~y it would be to set up asy.~t~’.matic freezer managementplan? First consideration in thisplan is the number Of children inthe f’amfly, their ages, and theirdiet~ry needs.N~xt is family likes and dis-
like~. If your family doesn’t likea particular food, there’s no pointin using up freezer space for it.Wl~en you. start filling your
fr~ez~r~ freeze foods you need andu~e often. This is desirable noma[:i~r what time of year it is.
(kmsider the amount of enter-tain~r~g you do. If you do a lot,perh a}~ it would be wise to reservea s},elf or a certain area in yourfrec:~er for party foods.
If 5.ou pack lunches for any mem-ber ~,f the family, or if your family
-ck~ alot, allot specialspaeefor t!~,~e items.
W~?~.r? cooking regular meals,you will find it easy to double ortriin~ lecipes and freeze the ex-cess. ~[’his cooking ahead may bea rer~} ~ife~aver.
W],~-~ preparing foods for freez-h~g. ~,_. ~re to foi]ow inst~ctionsin 5"~:.r ireezer booklet. H you do~(,t ’.:~ve a freezer booklet, con-ta~.! :..,,,.~r County Extension Office,ur ~,,,_~r p¢~wer d~tributor.
~’LfGi ¢~ i966
Learning to use the freezer tobest advantage canpay dividendsbeyond price--in convenience ofhaving a wide variety of foods onhand at all times, in saving in thefood budget, and in saving timeand labor for the family menuplanner.
Don’t overlook the ease of freez-ing prepared foods such as sauces,casseroles and desserts, many ofwhich you can serve immediatelyfrom the freezer. A very good des-sert that you may serve immedi-ately from the freezer is:
Graham Cracker Crumb Cake2 cups fine graham cracker crumbs2 teaspoons baking powder1 cup milk1 teaspoon vanilla1 egg, separated1 stick butter1 cup sugar~ cup chopped nuts
Heat oven to 350°. Grease andflour 7"x11" or 9" square pan.
Combine first 4 ingredients in firstbowl. In second bowl, beateggwhiteuntil stiff. In third bowl, cream to-gether butter, sugar and egg yolk.Now combine with first mixture andadd nuts. Fold into this the beatenegg white. , Spread in pan and bake.35 to 40 minutes or until il testsdone.
While cake is baking, boil togetherfor 10 minutes:
1 small can crushed pineapple1 cup sugarPour over cake as it comes from
the oven. Cool cake on cake-coolingrack, then the refrigerator for sev-eral hours.
Ice with i~ing made by creamingtogether:
4 oz. cream cheese~,~ st~ck butter1-3/4 cup s~fted confectioners sugar2 teaspoons vanilla
Cut in squares to serve. To freeze,wrap cake in the pan with heavy-duty aluminum foil, or place infreezer plastic bag.
Mrs. Guy James, Jr., Sharpesville com-munity, Route 5 Murfreesboro, is showntaking ~he ice cubes out of the auto-matic ice-maker in her refrigerator-freezer. This convenience requires aplumbing connection but Mrs~ Jamesthinks it is well worth the extra trouble.
t7
I t’s still that time of year . . .when the backyard is turned
into a kitchen, and the man-of-th e.~hou s e (who wouldn’t b e caughtdead cooking over an electr~crange) takes over the family cmlinary duties.
Sometimes be is a superb chet~--b~t, occasionally, alas~ alas, Eemakes a mistake in his choice o~inea~ inisses oi~ ~he sauces~ orhasn’t mastered the art of evencooking.
To help into reach perfec~ion~the Na/zk>r~a~ Live Stock aud MeatBoard of C]:icago~ ]l!. has pre-ps.cud an excdlent brochure, withoutdoor cookin g hint s, D(~m wh ich
Fresh meat cuts.--bee£ pork andlamb--and cured or smoked meatsprovide the outdoor chef with awide choice of menu items, Sinceroasting and broiling are us~ailythe basic: cooking methods usedin outdoor cooking, any cuts cook-ed by these methods may beselected.
Among t, hese ure: Beet’, purrand lamb roasts; smoked or m~redham and ham roils; spareribs;tender beef steaks--porterhouse.
lamb or po~R ch,ps: ham(ender beef or {an~b cubes or]~attJes; bacon: t.:~madia ~, stylebacon: and the man:, varieties
Several factors usuali3the selection of the mea~namely: (1) equipmem a~ hand,[2) n~mber to be served, andtime available for preparanon
Equipment. This includes rotis-serie and/or grill. Fo~ 1he rotisser-ie select roasts which ~re as
spureribs, or cubes olmeats are good. F(}r CO~)K!I~E Oilgri!] <hoose steaks, ch%~< ~,mer
or cubes for a ~kex~ er "I -~- ~ aks
Number to be Sdrved. Fresh air
~ ,:ooaery sbarpe~ appetites and;a~] for generous set{zings ~f then~e~t, course. The cut of ~eaf andthe way it [s prepared influence~E~ amount to buy For bonednc.~ allow ~,i to ] pound per ser-ving; for boneless outs. allowto ~ pound. Roasts, patties, frank-ftxrters, etc., are usually selectedwhen serving a large group un-less facilities for gr~!ing aret.ens~ve. Roasts provide more set-.~dn~s per unit of cooking space.
Ti~e Available for ~eparation.Cheese steaks, chops, cubes,paities~ frank~rters, etc., whentime is limited. Roasts are chosenwhen more time is available.
Eoasts. Insert rod, lengthwise,through center of roast and testfor balance by rotating in palmof hands. Fasten the meat se-curely so that it turns only withthe rod.
~15~’. Weave rod in and out ofribs (spareribs or lamb barbecuerib s)~ forming aeeordian folds, andkeeping ribs in balance for smooth~rning and even cooking. Tight~en screws with pliers.
Kabobs. Kabobs are usuallymeat and vegetables or meat andfruit pieces alternated on a skew-
.,,. er. They may be cooked on arotisserie or threaded on skewersand cooked on the grill. Thevege-table and f~it pieces should be ofthe correct size so that they w~!be cooked or heated through, asnecessary, when the meatis done.The kabobs may be marinated be-fore cooking ff desired.
W!~en to Baste. Meats cooked.on t]-e rotisserie may be basteddurix:~[ ~he entire cooking time ordurb:g the last half hour, depend-ing ~pon the basting ingredients.The ~~atter applies when sugar orothe:r easily burned ingredientsare ~~resent.
ab0b arina ecup salad oil~ab{espoons lemon juicecup chapped onion
!eespoon dry mustardteaspoon garlic saltteaspoon salt
i/8 ~easpoon pepper
~ogether a[J ingredients,i~:te meat severa! hours or
eve~ :~i,a, htin mixture. Brush meatre-maining marinade during
.c~oo__~ i~. Yieid: 7/8 cup.
EXTENSIONTELEPHONESfor efficientfarming
Running between the house and buildings to handle tele-phone calls, locate other people, or exchange informationmay be good exercise, but it’s also time-consuming andinefficient.With extension telephones in strategic places, you canreach instead of run when the phone rings. Save time,steps, make farm management easier. Every extensionphone becomes a point from which you can keep in touchwith your entire farm.
CaD our Business Office about installation of extensionphones on your farm.
Southern Bell
Tart Plum Glaze1 can (t pound 14 ounces) plums~/~ cup frozen concentrated orange juiceI,,~ teaspoon Worchestershire sauce
Drain plums, reserving ~ cup juice, Force plums through sieve. Addthe ¾ cup plum iuice, orange iuic~ and Worchestershire sauce tosieved p!ums. Mix wet!. Brush meat with glaze, during cooking, as desired.Yie!d: I-i/3 cups.
~9
h’dd !" "en qua ty...tha swt,makesHotpoinwaterheaters
hat
t
SO
reliable
Come in- we’ll show you whythis is trueAll water heaters look pretty much alike on theoutside- it’s the inside that makes the differ-ence. Let us show you Hotpoint’s "Hidden Qual-ity"--- all the things Hotpoint does to build highquality, reliability, and long life into these superbwater heaters.
Hotpoint tanks are extra strongMade of special grades of steel0to withstandpressures far beyond normal. Arc welding alongtop, bottom and sidesecreates a seam asstrong as the tank itself. To give assurance ofyears of continuous service in all types of water,the interior of the tank is specially glass lined,and the metal dip tube ~used for the cold water
inlet is glass-coated and is so designed to pro-vide anti-siphon protection.
Hotpoint safety controlsprotect againstexcessive heat and pressureSensitive thermostats~ react quickly to watertemperature changes. Thermostats and wiringare ruggedly made to carry the electrical loadwithout fusing and deteriorating at the contactpoints. Over-temperature switch~ltc-ts offpower to heating units if water temperature ex-ceeds safe limit.
All Hotpoint water heaters have provision forproper installation of combination temperature-pressure relief valves.
Hotpoint water heaters are available in table-top, round and stow-away models. See tl~em atyour Hotpoint dealer today.
first with the features women want most
A PICTURE-PAGE FEATURE OF HUMANOR RURAL ELECTRIC CO-OP PROGRAMINTEREST. THE TENNESSEE MAGAZINEWILL PAY $3 TO SENDER FOR PICTURESACTUALLY PUBLISHED. IDENTIFY PIC-TURES FULLY. IF PICTURES ARE TO BERETURNED, ENCLOSE STAMPED, SELF-
ADDRESSED ENVELOPE.
BLACK AND WHITE PHOTOS ONLY,PLEASE
Receipt visitors to the United States, where they spentappr< ximately one week in Tennessee as guests of theMiddle Tennessee Electric Membership Corporation,MuN:’eesboro, were three rural electrification officialsfrom Brazil. From left to right in picture are, frontrow, E. Cesar Menezes, who heads Brazil’s counter-part ~,f our TVA; J.C. Hundley, Executive Managerof the. Tennessee Rural Electric Cooperative Associa-tion ,’,!-~o hosted the Brazilians during a one-day visitto t~e "2RECA headquarters office in Nashville; andFred Ney, Assistant Manager of Middle TennesseeElectric Membership Corporation. In the back roware Ab~er Aravjo, a Brazilian attorney; H. Malheiros,a tIr¢.xitian electrical engineer; and O. Aqueda fromthe L.~. State Department, Washington, interpreter forthe gr,:,:~p. Brazilians were in the United States learningdetaii, of our rural electric co-op program, which isconsidered the best to be found anywhere in the world.
Favoring us with a picture of herself working on aStars and Stripes quilt is 78-years-young Mrs. C.L.Large of Route 1, Box 55. Tazewell. Tennessee. WritesMrs. Large: "I just love this quilt because it repre-sents our flag and our unity together as a nation.I arn the first one to sign for the R.E.A. through thisarea of Tazewell and have been a user of eleetrieityever since it came in use in our community. Thoughtyou might like the picture for the magazine."
We do, and thank you for it.
966
On the first Friday of every month, Television StationWDXI in Jackson, Tennessee, devotes a portion of its"Dixie Farm and Home Show" to rural electric co-ops.Electric co-ops serving WDXI-TV’s coverage area areGibson County EMC at Trenton and SouthwestTennessee EMC at Brownsville and these two co-opstakes turns in putting on this portion of the Farm andHome Show each month. Appearing on the ,luly 1stshow were, left to right, Lofton Robertson, Electrifica-tion Advisor of Cibson Country EMC;John Stanford,Editor of The Tennessee Magazine; and Hubert Williams,Power Use Manager of Southwest Tennessee EMC.Cameraman is P-.ob ,Jones of WDXI-TV. Station WI)X!generously dop, ates time u~,ed by the co-ups as a partof the station’s Public Service.
400,000,000 acres Governmenl public land in 25stoles. Some low as $!.00 acre. 1966 report. De-tails $1.00. Publlc Land, 422-(RB71 Washington Build-ing, Washington, D.C.
Learn Auctioneering. World’s Largest School. FreeCatalog. Term Opens Soon. THE REISCH AMERICANSCHOOL OF AUCTIONEERING, INC., Mason City47, Iowa.
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Reactivate septic tanks, cesspools, drain age. Septisandigests organic waste, emulsifies grease, reducesodors, pumping, digging. Privy stink? Use Septisan.Dealer inquiries invited. Write Septisan, Inc., FarmerCity 64, Illinois.
PEACH, PLUM TREES, Low as 20~.Cherries, pears,apples, nut trees, strawberries, blueberries, dwarffruit Trees. Grapevines 10¢. Shrubs, evergreens,shade trees, roses 25¢ up. Quality stock can’t besold lower. Write for Free color catalog and $2.00Free bonus information. TENNESSEE NURSERYCOMPANY, INC., Box 80, Cleveland, Tennessee.
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A Product of the
TENNESSEE ~AGAZINE
See Tennessee’s Historical Sites
During Your Leisurely Sunday Drives ....
From most
Hermitage in just a matter of hours.Each section of the state has several
equally famous landmarks worthyof your time.
This Sunday, spend a few hours
~akirtg a scel~ic drive to a famoushistoric landmark or state park.You’ll appreciate even more the
heritage and beauty of Tennessee.
points in Middle Tennessee, you can visit the famous
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TENNESSEE DEPARTMENT OFCO NSERVATIO N2611 West End Ave. Div. TM-4Nashville, Tennessee 37203
NAMEADDRESSCITYSTATE ZIP
important message
for all Reader of th.eTennessee agaz,ne.
.......We would like to get the thinking of all TEN-NESSEE MAGAZINE SUBSCRIBERS as to whetheror not they would like to see this type of aHealth Insurance Program made available to them.tf you would like to see this program made avail-able for all TENNESSEE MAGAZINESUBSCRIBERScomplete the voter-preference form and return ittoday so that your views will be known. Be sureto vote as your opinion is important. AmericanIncome Life is licensed in 31 states and is ratedA by Dunnes Insurance Report (an independentrating firm). The Agriculture Division of AmericanIncome Life has insured thousands of Rural Electricmembers throughout the country having madeavailable programs through Rural Electric maga-zines in Georgia, Iowa, Indiana, Illinois and Ken-tucky.The program would be underwritten through theAgriculture Division of American Income Life In-surance Company, Indianapolis, Indiana--the com-pany that insured over 750,000 4-H Club young-sters in 1965 alone.The program would provide protection for Sub-scriber’s loss of income due to sickness or acci-dent while at home or in the hospital. It wouldprovide a check for the family if the bread-winnershould be taken out of the picture in case ofan accident. Also, the program would provide
The plans are duly filed with the Tennessee Insur-ance Department and underwritten only by bondedrepresentatives. Briefly, here are some of thebenefits.
HOSPITAL:
SURGEON:
ACCIDENT:
SICKNESS:
You and your family would receivebenefits up to $25.00 per day duringconfinement. Plus additional moneyfor incidental expenses while in thehospital, X-rays, drugs, etc.Your surgical fees will be paid up to$450.00 for you and all members efyour family.You will receive up to $200 per monthfor Life for loss of time. The benefitsstart from the 1 st day of accident. Plus,a check for $2,500.00 to your familyin case of your accidental death.The plan will pay you up to $200 permonth for as long as 2 years for eachillness. House confinement is not re-quired.
Forms DLB-500
Your opinion is important--vote today!
*Special Hospital policies that pay cash in additionto Medicare can be made available to senior
hospital-surgical benefits for the entire family.* TENNESSEE MAGAZINE SUBSCRIBERS.
VOTINGVOTING REGISTRARA.f.L.t.C, AGRICULTURAL DIV.
.L.,, BOX 7232
BALLOT o.[ x) ’,~ I WISH TO SEE THIS PROGRAM MADE I
!AVAILABLE !1
!qASHV!LLE, 1ENN.~ I DO NOT WISH TO SEE PROGRAM MADEL~
AVAILABLEADDRESSC ITY [~ I NEED MORE INFORMATION
~)~’ERCISE YOUR VOTING RIGHT--DROP IN MAILBOX TODAY
Ii1
