Dec. 3, 2003

My subject today is about nature and the kind of summer we have had this year.

  I have lived in Shadetree 18 years and this past summer has been different than anyone that we have had in that period. For example, I did not have to water my grass even one time during the summer, it got a little dry a few times, but it always rained a shower just in time to save the grass.

  I have observed the wildlife, especially deer, turkeys and squirrels, they have all had a good summer. The deer raised a good amount of young deer, turkeys had good hatches and squirrels raised a lot of young squirrels. There has been plenty good feed for wildlife and they are all in good shape.

  There are more acorns in the forest than we have had in many years and with the good rain we have had, the grass and other plants have been in good shape for food. My hunters have observed more squirrel than there has been in many years. Squirrels like acorns and so do deer and turkeys.

  The Bryant family has several food plots that are doing well. One of my hunters counted 1 deer and 15 turkeys in one of the plots a few days ago. My hunters are all bow hunters and they use mostly long bows, but some use cross bows with good success.

  All hunters, hunting on someone's land must have a written permit from the land owner. You can be given a ticket if you don't observe the law and it is the law to have a written permit from the land owner.

  I want to wish all hunters good luck this year, but by all means, be safe.

RECIPE OF THE DAY

DEER CAMP SQUIRREL

AND GRAVY

  1 squirrel (for each person)

  butter

  water

  salt and pepper to taste

  Cut up the squirrel just as you would a chicken. Make a batter with eggs, flour and water or milk, then dip pieces in batter and fry until golden brown. Make roux from drippings, oil and four. Make a thin gravy from the roux using as much flour and water as needed to have plenty of gravy. Place squirrel pieces in a cooking pan, if you have an oven at camp or a pot will do. Bring to a boil and cut to same and let simmer until tender, about 3 hours. Serve biscuits with it if you have some. I guarantee this recipe will make a hungry hunter happy.

THOUGHT FOR THE DAY

  If you went squirrel hunting down on the pint near the crick you might be an Arkansas Hillbilly.

---

Nov. 5, 2003

My subject today is about nature and the kind of summer we have had this year.

I have lived on Shadetree 18 years, and this past summer has been different from any one that we have had in that period. For example, I did not have to water my grass even one time during the summer. It got a little dry a few times, but it always rained a shower just in time to save the grass.

I have observed the wildlife, especially deer, turkeys and squirrels, and they have all had a good summer. The deer raised a good amount of young deer, turkeys had good hatches and squirrel raised a lot of young squirrels. There has been plenty good feed for wildlife, and they are all in good shape.

There are more acorns in the forest than we have had in many years, and with the good rain we have had, the grass and other plants have been in good shape for food. My hunters have observed more squirrel than there has been in many years. Squirrels like acorns, and so do deer and turkeys.

The Bryant family has several food plots that are doing well. One of my hunters counted 18 deer and 15 er, turkeys and squirrels, and they have all had a good summer. The deer raised a good amount of young deer, turkeys had good hatches and squirrel raised a lot of young squirrels. There has been plenty good feed for wildlife, and they are all in good shape.

There are more acorns in the forest than we have had in many years, and with the good rain we have had, the grass and other plants have been in good shape for food. My hunters have observed more squirrel than there has been in many years. Squirrels like acorns, and so do deer and turkeys.

The Bryant family has several food plots that are doing well. One of my hunters counted 18 deer and 15 turkeys in one of the plots a few days ago. My hunters are all bow hunters, and they use mostly long bows, but some use cross bow – with good success.

All hunters hunting on someone's land must have a written permit from the home owner. You can be given a ticket if you don't observe the law, and it is the law to have a written permit from the land owner.

I want to wish all hunters good luck this year, but by all means, a safe hunt.

RECIPE OF THE DAY

DEER CAMP SQUIRREL AND GRAVY

1 squirrel (for each person)

water

butter

salt and pepper to turkeys in one of the plots a few days ago. My hunters are all bow hunters, and they use mostly long bows, but some use cross bow – with good success.

All hunters hunting on someone's land must have a written permit from the home owner. You can be given a ticket if you don't observe the law, and it is the law to have a written permit from the land owner.

I want to wish all hunters good luck this year, but by all means, a safe hunt.

RECIPE OF THE DAY

DEER CAMP SQUIRREL AND GRAVY

1 squirrel (for each person)

water

butter

salt and pepper to taste

Cut up squirrel just as you would a chicken. Make a batter with eggs, flour and water or milk, then dip pieces in batter and fry until golden brown. Make roux from drippings, oil and flour. Make a thin gravy from the roux using as much flour and water as needed to have plenty gravy. Place squirrel pieces in a cooking pan if you have an oven at camp, or a pot will do. Bring to boil and cut to same and let simmer until tender, about three hours. Serve biscuits with it if you have some. I guarantee this recipe will make hungry hunters happy.

THOUGHT FOR THE DAY

If you went squirrel hunting DOWN o taste

Cut up squirrel just as you would a chicken. Make a batter with eggs, flour and water or milk, then dip pieces in batter and fry until golden brown. Make roux from drippings, oil and flour. Make a thin gravy from the roux using as much flour and water as needed to have plenty gravy. Place squirrel pieces in a cooking pan if you have an oven at camp, or a pot will do. Bring to boil and cut to same and let simmer until tender, about three hours. Serve biscuits with it if you have some. I guarantee this recipe will make hungry hunters happy.

THOUGHT FOR THE DAY

If you went squirrel hunting DOWN ON THE PINT near the CRICK, you may be an Arkansas Hillbilly.

---

Oct. 29, 2003

My subject today is all day singing and dinner on the ground.

When I was growing up on the farm during the Depression and before modern cars were built, very few people had cars. Most were Ford T models. We walked, traveled by mule, or in drawn wagons. What roads we had were just dirt roads and very rough.

We went to church every Sunday, and we also attended All Day Singing and dinner on the ground during the summer months. After writing some good cookbooks I decided to do research on several churches in Independence ON THE PINT near the CRICK, you may be an Arkansas Hillbilly.

---

Oct. 29, 2003

My subject today is all day singing and dinner on the ground.

When I was growing up on the farm during the Depression and before modern cars were built, very few people had cars. Most were Ford T models. We walked, traveled by mule, or in drawn wagons. What roads we had were just dirt roads and very rough.

We went to church every Sunday, and we also attended All Day Singing and dinner on the ground during the summer months. After writing some good cookbooks I decided to do research on several churches in Independence County.

My great-grandfather the Rev. James Purcelly was one of the leaders in church founding in Independence County. My grandfather Rev Frank Linebarger and my grandfather Rev E.C. Bryant were also Baptist preachers. In addition I wanted to find all the history on the churches that I could and the concussions of my ancestors.

In my research, which lasted over six months, here is what I found. My great-grandfather Rev. James Purcelley founded the Rosie Baptist Church and the Mount Zion Baptist Church and was instrumental in founding some other Baptist churches.

Hideout Baptist was founded in 1923 on Salado Mountain near where we lived. I have listed names of early founders of each church and also the list of preachers from beginning to the year 2000.

The list of churches have all been researched with names and positions in the churches, especially the preachers.

Swaims Chapel Baptist Church located on Highway 167 just 9 miles south of Batesville was founded in 1923. Mose Swaims furnished the land and material and the people did the work.

Mount Zion Baptist Church was founded in 1973 and is at Southside and is pastored by Rev. Kenneth Altom. The members of the church furnished me with 500 recipes for this book, and over 1,000 have been sold. I have a few left and. I have listed names of early founders of each church and also the list of preachers from beginning to the year 2000.

The list of churches have all been researched with names and positions in the churches, especially the preachers.

Swaims Chapel Baptist Church located on Highway 167 just 9 miles south of Batesville was founded in 1923. Mose Swaims furnished the land and material and the people did the work.

Mount Zion Baptist Church was founded in 1973 and is at Southside and is pastored by Rev. Kenneth Altom. The members of the church furnished me with 500 recipes for this book, and over 1,000 have been sold. I have a few left and they are $15 including postage. Just send me a check with return address and I will send you one.

The next church is Rosie Baptist located at Rosie and, as I said earlier, my great-grandfather Rev. James Purcelley founded the church in 1907. Complete details are listed on each church.

Complete history on Pleasant Plains Baptist with all the pastors listed was founded in September 1866.

Complete history of First Baptist Church of Batesville that was founded in 1847 by Rev. Henry McElmurry and Rev Watson.

Floral Baptist Church was founded Oct. 22, 1889 the complete history names the other people involved.

Flippo Bad they are $15 including postage. Just send me a check with return address and I will send you one.

The next church is Rosie Baptist located at Rosie and, as I said earlier, my great-grandfather Rev. James Purcelley founded the church in 1907. Complete details are listed on each church.

Complete history on Pleasant Plains Baptist with all the pastors listed was founded in September 1866.

Complete history of First Baptist Church of Batesville that was founded in 1847 by Rev. Henry McElmurry and Rev Watson.

Floral Baptist Church was founded Oct. 22, 1889 the complete history names the other people involved.

Flippo Baptist Church was founded July 14, 1946, and people involved are listed with full history of the church.

Rehobeth Baptist Church, the oldest Baptist Church in Arkansas, is located at Moorefield and was founded in 1829 by David Orr, and a complete list of people and pastors are listed.

Hickory Valley Methodist in 1892.

Bellview Baptist Church, which no lonqer exists, was founded in 1874 and my great-grandfather was a member of this church located on Poke Bayou west of Batesville.

My address is Duffie Bryant, 3345 Shadetree, Batesville, AR 72501.

RECIPE OF THE WEEK POTATO SALAD

BY MY MOTHER (Mrs John Bryant)

My mother always made potato salad to serve at the all day singing and dinner on the ground, and I really like her recipe.

5 medium white potatoes

1/4 cup pickle relish

boil until done then mash

1 onion chopped

1 1/2 teaspoon salt

4 hard cooked boiled eggs diced

Pepper to taste.

3/4 cup mayonnaise to taste

2 oz. jar diced pimientos

1/4 cup mustard

Combine all ingredients, cover and refrigerate until ready to serve. Also use about 2 hard boiled eggs and 1/4 up and place on top of salad.

My mother always made potato salad to serve at the all day singing and dinner on the ground, and I really like her recipe.

5 medium white potatoes

1/4 cup pickle relish

boil until done then mash

1 onion chopped

1 1/2 teaspoon salt

4 hard cooked boiled eggs diced

Pepper to taste.

3/4 cup mayonnaise to taste

2 oz. jar diced pimientos

1/4 cup mustard

Combine all ingredients, cover and refrigerate until ready to serve. Also use about 2 hard boiled eggs and 1/4 up and place on top of salad.

THOUGHT FOR THE DAY

Going to town; will be back directly.

---

Oct. 15, 2003

Until about 1950 all farmers raised about 90 percent of their food, and the farmer's wife toiled over a hot wood-burning stove all summer canning and preserving food for the winter months.

Elmer Kirk has a big garden, and the unique thing about it is he uses a mule (Old Bud) to plow and till the ground. He has been doing this for 50 years. Elmer is about 80 years old now and still going strong. He cans and prepares food for the winter months from his garden.

I WROTE THIS ABOUT ELMER KIRK:

Some people call me an old fool, because I plow with a mule, but I don't care what folks say as long as I am happy plowing in the dust and mud; Old Bud and me. Old Bud can't talk or laugh or sing, but who gives a ding. We understand each other like a brother, Old Bud , my mule and me.

We plow potatoes, squash and tomatoes; Old Bud my mule and me. So you see, we don't care what people think or say, so long as we are making our own way; Old Bud my mule and me.

We raise all the food we eat, even our meat; Old Bud my mule and me. We don't draw welfare or food stamps. We do sometimes get leg cramps from plowing too long in theUT ELMER KIRK:

Some people call me an old fool, because I plow with a mule, but I don't care what folks say as long as I am happy plowing in the dust and mud; Old Bud and me. Old Bud can't talk or laugh or sing, but who gives a ding. We understand each other like a brother, Old Bud , my mule and me.

We plow potatoes, squash and tomatoes; Old Bud my mule and me. So you see, we don't care what people think or say, so long as we are making our own way; Old Bud my mule and me.

We raise all the food we eat, even our meat; Old Bud my mule and me. We don't draw welfare or food stamps. We do sometimes get leg cramps from plowing too long in the field to produce enough food for Old Bud my mule and me. Some people say the world is passing us by, but we don't worry or fret, because you ain't seen nothing yet. Don't call me an old fool and don't you talk about my mule, Old Bud my mule and me. Sometimes they laugh and say look at that old fool behind that mule; he don't know actually I am laughing all the way to the bank. Because you see all I got left is time and I don't owe the bank one dime. And I bet that is more than they can say, Old Bud my mule and me.

RECIPE OF THE DAY

KRAUT CASSEROLE

1/2 diced onion

2 tablespoons butter

2 medium grated potatoes

1 can consomme

1 can kraut

1 tablespoon brown sugar

Saute onion in butter. Add 2 potatoes, consomme, kraut, celery seed and brown sugar. Place in greased casserole and bake 40 minutes at 350�. Especially good with fowl or fish.

---

Oct. 8, 2003

My subject today is about conservation and information.

We don't like critters and snakes, but along with outdoor activities and fun, we must endure the insects and critters that cause us misery – wasps, bees, ticks, spiders, mosquitoes and snakes.

Prevention is spoons butter

2 medium grated potatoes

1 can consomme

1 can kraut

1 tablespoon brown sugar

Saute onion in butter. Add 2 potatoes, consomme, kraut, celery seed and brown sugar. Place in greased casserole and bake 40 minutes at 350�. Especially good with fowl or fish.

---

Oct. 8, 2003

My subject today is about conservation and information.

We don't like critters and snakes, but along with outdoor activities and fun, we must endure the insects and critters that cause us misery – wasps, bees, ticks, spiders, mosquitoes and snakes.

Prevention is the key in dealing with these critters. Use repellents, and keep areas clear. Use the proper insecticides in and around your home. If you do get bitten, watch for symptoms, and get the necessary medical treatment.

If a wasp or bee stings you, make sure that the stinger is removed from the wound. Make a baking soda pat� and apply immediately to neutralize the poison. If baking soda isn't available, deodorant will do. Apply ice to the area to reduce swelling and take a Benadryl, or any antihistamine, to reduce the reaction. If you have serious reaction to stings, keep a bee sting kit handy.

Mosquitoes can carry several illnesses. Within the last two years, the West Nile Virus arrived. This virus causes flu-like symptoms in some individuals. It can cause West Nile Encephalitis (headache, fever, neck stiffness, convulsions and death). Most healthy adults don't suffer this extreme an illness, but both the young and elderly are at greater risk. The illness presents itself in 3-15 days after a bite from an infected mosquito. One in four persons develop a mild illness. Some have no symptoms at all.

We have four poisonous varieties of snakes in Arkansas: copperheads, rattle snakes, water moccasins, and another, rare coral snakes. If a snake bites you, don't panic, and don't try to cut the wound and suctwo years, the West Nile Virus arrived. This virus causes flu-like symptoms in some individuals. It can cause West Nile Encephalitis (headache, fever, neck stiffness, convulsions and death). Most healthy adults don't suffer this extreme an illness, but both the young and elderly are at greater risk. The illness presents itself in 3-15 days after a bite from an infected mosquito. One in four persons develop a mild illness. Some have no symptoms at all.

We have four poisonous varieties of snakes in Arkansas: copperheads, rattle snakes, water moccasins, and another, rare coral snakes. If a snake bites you, don't panic, and don't try to cut the wound and suck out the poison (like in the movies). Don't apply a tourniquet without instruction from emergency personnel. If you are more than one hour from a hospital, or it was a large snake that bit you, call 911.

If you have spiders in your home, have it sprayed often to keep the spiders down. Most spiders are not poisonous.

We have a lot of ticks in Arkansas. If you are out among ticks, be sure to spray a tick repellent on your exposed parts, especially your feet, legs and arms. If you do get a tick bite, remove it as soon as possible and wash the place with soap and water. Some ticks carry Lyme disease. Be sure to keep a good watch on the spot where you were bitten, and if it swells or hurts, get to a doctor as soon as possible.

RECIPE OF THE WEEK

BILLY GOAT GUMBO

4 pounds goat meat

1 pound sausage

8 potatoes

3 small onions

2 gallons water

4 cups navy beans

4 cups brown rice

1/2 cup Worcestershire sauce

2 teaspoons cayenne pepper

salt to taste.

Boil meat until tender. Cook beans until tender, then add the rest and bring to boil. Simmer until done.

THOUGHT FOR THE DAY.

Only a true soyou were bitten, and if it swells or hurts, get to a doctor as soon as possible.

RECIPE OF THE WEEK

BILLY GOAT GUMBO

4 pounds goat meat

1 pound sausage

8 potatoes

3 small onions

2 gallons water

4 cups navy beans

4 cups brown rice

1/2 cup Worcestershire sauce

2 teaspoons cayenne pepper

salt to taste.

Boil meat until tender. Cook beans until tender, then add the rest and bring to boil. Simmer until done.

THOUGHT FOR THE DAY.

Only a true southerner can show or point out to you the general directions of yonder.

---

Oct. 1, 2003

My subject today is about Larry Sanders and his hunting family.

I have written about Larry before and especially him hunting only with a long bow. I mentioned before about Uncle Bob making him a bow from Arkansas native cedar and arrows and starting him shooting at 5 years old. He is still hunting with bows at age 58 and does not or never has owned a gun in his life. He and his wife have three sons, Shannon, Nathan and Heath.

He started to hunt with a long bow at a very early age. Shannon and Heath both were very interested, have hunted for many years with the long bow and have killed many deer and other game. Heath turned out to be the best hunter of the family. He hunts a lot and in several states.

Nathan is a banker in east Arkansas and does not have much time for hunting, but he has two sons, about 5 and 6 years old now. Their Granddad (Larry) got them some small bows and started them shooting at a very early age. They really like to come to Independence County, stay in a tent in the Huff area and shoot their bows. This got their dad, Nathan, interested, and he took up hunting. This made the other brothers very happy, and they got him a bow and tare very interested, have hunted for many years with the long bow and have killed many deer and other game. Heath turned out to be the best hunter of the family. He hunts a lot and in several states.

Nathan is a banker in east Arkansas and does not have much time for hunting, but he has two sons, about 5 and 6 years old now. Their Granddad (Larry) got them some small bows and started them shooting at a very early age. They really like to come to Independence County, stay in a tent in the Huff area and shoot their bows. This got their dad, Nathan, interested, and he took up hunting. This made the other brothers very happy, and they got him a bow and taught him to shoot. He practiced for several months before making his first hunt. They brought him hunting, put him in a tree stand and, within 30 minutes, a deer stopped under his stand, and he killed it. After that, he was hooked on bow hunting and turkey hunting. He killed a large turkey on his first turkey hunt.

Heath and some of his friends decided to go elk hunting last year. They got only one elk. It was a cow and was shot by one of the friends of Heath. They started making plans to hunt this year, and Nathan said he would like to go. They just got back, and would you believe that Nathan killed the only elk, and it was a 10 point bull?

Needless to say, Nathan is hooked on hunting and he has plans to hunt as much as possible this season. Bow hunting in Arkansas is very popular and runs from Oct. 1 to the end of February. Most of the bow hunters use modern cross bows, but there are quite a few long bow hunters in Arkansas. There are a lot of acorns this year for the deer to eat, but the Sanderses have food plots that have already been fertilized and planted with oats and other grasses. They already have several stands up and ready too.

Nathan's two sons will be camping as much as they can in the large tent they have in the forest.

RECIPE FOR THE FIRST WEEK OF DEER edless to say, Nathan is hooked on hunting and he has plans to hunt as much as possible this season. Bow hunting in Arkansas is very popular and runs from Oct. 1 to the end of February. Most of the bow hunters use modern cross bows, but there are quite a few long bow hunters in Arkansas. There are a lot of acorns this year for the deer to eat, but the Sanderses have food plots that have already been fertilized and planted with oats and other grasses. They already have several stands up and ready too.

Nathan's two sons will be camping as much as they can in the large tent they have in the forest.

RECIPE FOR THE FIRST WEEK OF DEER SEASON

THIS RECIPE IS ONE PICKED FROM THE WILD GAME COOKBOOK WRITTEN BY ME

DUFFIE'S DEER CAMP CHILI

Ground deer meat with suet or a little ground beef

touch of Tabasco sauce

2 cans Ro-tel tomatoes

6 ounces chili powder

2 large onions

little black pepper

salt to taste

This recipe will feed 15 hungry deer hunters. Use 10 pounds of ground deer meat with suet added for moisture, as deer meat is very lean and dry. I like to use seven pounds deer meat and three pounds of ground beef. I prefer the deer and beef mixture for moisture, and it also takes the wild taste out, cook meat in frying pan until brown. Put meat in a three gallon cooker pan and add the other ingredients.

Cut up onions into small pieces and saute then add to meat. Use the Ro-tel tomatoes, chili powder, Tabasco sauce, black pepper and salt. 2 cans of tomato sauce. Add all other ingredients and cover with water; bring to boil and let boil about 15 minutes and cut heat to simmer. Let simmer for at least two hours, the longer the better. If you like beans, you can add them to the chili. I guarantee it will be the best chili you ever ate, especially for hungry deer hunters on a cold day in a deer camp.

Cut up onions into small pieces and saute then add to meat. Use the Ro-tel tomatoes, chili powder, Tabasco sauce, black pepper and salt. 2 cans of tomato sauce. Add all other ingredients and cover with water; bring to boil and let boil about 15 minutes and cut heat to simmer. Let simmer for at least two hours, the longer the better. If you like beans, you can add them to the chili. I guarantee it will be the best chili you ever ate, especially for hungry deer hunters on a cold day in a deer camp.

My wild game cookbook contains 30 recipes on deer. Price is only $5. Just call me at 870 793 3469.

THOUGHT FOR THE DAY

On our desk in the reception room: "We shoot every third salesman, and the second one just left.

---

Sept. 24, 2003

My subject today is the upcoming hunting schedule.

What's open for hunting

Current and approaching seasons in Arkansas:

American Woodcock: Nov. 8-Dec. 6 and Dec. 27-Jan. 11.

Bear: Archery, bear zones 1 and 2: Oct. 1-Nov. 30 (closes earlier if quota is reached), bear zones 3, 4, 5, 5A, 6 and 7: closed. Muzzleloader, bear zones 1 and 2: Oct. 18-21 (closes earlier if quota is reached), bear zones 3,4, 5, 5A, 6 and 7: closed. Modern Gun, bear zones 1 and 2: Nov. 1-30 (closes earlier if quota is reached), bear zone 5: Dec. 13-21 (closes earlier if quota is reached), bear zone 5A: Dec. 6-21 (closes earlier if quota is reached) bear zones 3, 4, 6 and 7: closed.

Common Moorhen and Purple Gallinule: Sept. 1-Nov. 9.

Common Snipe: Nov. 1-Feb. 15.

Coyote: Sept. 1-Feb. 29 and from the first day of statewide spring turkey season through the last day of spring squirrel season (June 12hed), bear zones 3, 4, 5, 5A, 6 and 7: closed. Muzzleloader, bear zones 1 and 2: Oct. 18-21 (closes earlier if quota is reached), bear zones 3,4, 5, 5A, 6 and 7: closed. Modern Gun, bear zones 1 and 2: Nov. 1-30 (closes earlier if quota is reached), bear zone 5: Dec. 13-21 (closes earlier if quota is reached), bear zone 5A: Dec. 6-21 (closes earlier if quota is reached) bear zones 3, 4, 6 and 7: closed.

Common Moorhen and Purple Gallinule: Sept. 1-Nov. 9.

Common Snipe: Nov. 1-Feb. 15.

Coyote: Sept. 1-Feb. 29 and from the first day of statewide spring turkey season through the last day of spring squirrel season (June 12).

Crow: Sept. 6-Feb. 26 (Thursdays through Mondays).

Deer: Archery, all zones Oct. 1-Feb. 15. Muzzleloader, all zones except 4 and 5: Oct. 18-21 and Dec. 20-22. Zones 4 and 5: closed. Modem gun, deer zones 1, 2, 3, 6. 7. 8,10 and 11: Nov. 8-16 and Nov. 27-Dec. 7; deer zone 4: Nov. 8-9; deer zone 5: Nov. 8-9 and Nov. 15-16; deer zones 4A, 5A, 9, 12, 13, 14, 15 and 16: Nov. 8-Dec. 7; deer zones 16A and 17: Nov. 15-Dec. 25; Christmas holiday modem gun deer hunt, all zones: Dec. 26-28.

Dove: Sept. 6-28, Nov. 22-30 and Dec. 20-Jan. 15.

Furbearers: Trapping: sunrise, Nov. 14-sunset, Feb. 8. Hunting: sunrise, Sept. 1-sunset, Feb. 29. Raccoon day or night hunting season: Nov. 14-March 31. Raccoon night hunting season: July 1-Aug. 31.

Muskrat, nutria and beaver: Sunrise, Nov. 14-sunset, March 31

Quail: Nov. 1-Feb. 8

Rabbit: Sept. 6-Feb. 29

Squirrel: North zone: Sept. 6-Feb. 29 and May 8-June 12; south zone: Oct. 4-Feb. 29 and May 8-June 12.

Teal: Sept. 13-28.

Turkey: Archery: all zones Oct. 1-Feb. 15. Firearms: turkey zones 1.2.3,6,7. 7A. 8 and 17, Oct. 25-31. Closed in zones lA, 4, 4A, 4B, 5, 5A, SB, 9, 9A and 10.

Virginia and Sora Rails: Sept. 1-Nov. 9.

Muskrat, nutria and beaver: Sunrise, Nov. 14-sunset, March 31

Quail: Nov. 1-Feb. 8

Rabbit: Sept. 6-Feb. 29

Squirrel: North zone: Sept. 6-Feb. 29 and May 8-June 12; south zone: Oct. 4-Feb. 29 and May 8-June 12.

Teal: Sept. 13-28.

Turkey: Archery: all zones Oct. 1-Feb. 15. Firearms: turkey zones 1.2.3,6,7. 7A. 8 and 17, Oct. 25-31. Closed in zones lA, 4, 4A, 4B, 5, 5A, SB, 9, 9A and 10.

Virginia and Sora Rails: Sept. 1-Nov. 9.

RECIPE FOR DEER SEASON CAMP FOOD

DUFFIE'S DEER CAMP CHILI

Ground deer meat with suet or ground beef. I prefer ground beef as it takes the wild taste out.

Ground meat

2 large onions

2 cans Ro-Tel tomatoes

1 can tomato sauce

6 oz. CHILI powder

touch of Tabasco sauce

salt and pepper to taste

kidney beans if preferred

This recipe will feed 15 hungry deer hunters. Use 10 pounds of ground deer meat and 3 pounds of ground beef. Deer meat is very dry and lean is the reason for using beef as well as the tast/p>

RECIPE FOR DEER SEASON CAMP FOOD

DUFFIE'S DEER CAMP CHILI

Ground deer meat with suet or ground beef. I prefer ground beef as it takes the wild taste out.

Ground meat

2 large onions

2 cans Ro-Tel tomatoes

1 can tomato sauce

6 oz. CHILI powder

touch of Tabasco sauce

salt and pepper to taste

kidney beans if preferred

This recipe will feed 15 hungry deer hunters. Use 10 pounds of ground deer meat and 3 pounds of ground beef. Deer meat is very dry and lean is the reason for using beef as well as the taste. Cook WELL IN FRYING PAN UNTIL BROWN. Put meat in a 3 gallon cooking pan and add the other ingredients. Cut up the onions in small pieces, saute and add to meat. Use Ro-Tel tomatoes, black pepper and salt. Add all these ingredients and cover with water; bring to boil and boil about 15 minutes and cut heat to simmer. Let simmer about 2 hours or until well done. I think the longer you simmer, the better the taste. Some hunters prefer beans and some don't.

THOUGHT FOR THE DAY

If your wife says, "Pa, are you ready to go to bed or what?" and you say, "What," you may be an Arkansas hillbilly.

---

Sept. 10, 2003

My subject today is about privacy regulations for hospitals.

HIPAA stands for Health Insurance Portability and Accountability Act. It is federal legislation that protects a patient's private medical information. The hospital is required by law to present each patient with a notice of its legal duties and privacy practices called Notice of Privacy Practices. This document is given to each patient when they are admitted to the hospital. Disclosures of medical information will be made only with a patient's permission.

Health care operations

The hospital will be abp>

---

Sept. 10, 2003

My subject today is about privacy regulations for hospitals.

HIPAA stands for Health Insurance Portability and Accountability Act. It is federal legislation that protects a patient's private medical information. The hospital is required by law to present each patient with a notice of its legal duties and privacy practices called Notice of Privacy Practices. This document is given to each patient when they are admitted to the hospital. Disclosures of medical information will be made only with a patient's permission.

Health care operations

The hospital will be able to use or disclose the patient's medical information for treatment, payment or health care operations. Healthier operations are necessary to run the facility and make sure that all patients receive quality care. For example, the hospital may use medical information to review treatment and services and to evaluate the performances of the hospital staff in caring for the patient. The hospital may also contact patients to remind them of appointments or medical care. While the patient is in the hospital, only those employees who have a need to know about the patient's medical information will have access to that information.

WHAT IS THE FACILITY DIRECTORY

The facility directory is a list of patients' names and room numbers. When the patient enters the hospital they are asked if the want company or not, and if they say no, then the hospital is not required to give out information about the patient, including room number

One other question is, "Will my minister be allowed to visit me in the hospital." Members of the clergy participating in the hospital's pastoral care program will have access to a facility directory which lists only patients of the clergies' religious affiliation. For example, if the clergy is of the Methodist faith, he will not have access to the facility diECTORY

The facility directory is a list of patients' names and room numbers. When the patient enters the hospital they are asked if the want company or not, and if they say no, then the hospital is not required to give out information about the patient, including room number

One other question is, "Will my minister be allowed to visit me in the hospital." Members of the clergy participating in the hospital's pastoral care program will have access to a facility directory which lists only patients of the clergies' religious affiliation. For example, if the clergy is of the Methodist faith, he will not have access to the facility directory, which lists patients of the Baptist faith.

Will my medical information be shared with my family? With the patient's written permission, the hospital staff may disclose to a family member, a close friend or any other person whom the patient identifies may visit.

Not long ago, I went to the hospital to visit a close relative that had had surgery and was told that no one of that name was even in the hospital according to their records. I finally found the relative on the third floor.

I have talked to the administrator and other employees in the hospital and they don't like the new regulations passed by the legislature any better than the public does. I hope something can be done about all of these government regulations.

RECIPE OF THE DAY

BREADED TOMATOES

fresh or canned tomatoes

1 medium sized chopped onion

salt and sugar to taste

4 to six slices white bread

Use fresh or canned tomatoes; heat until ready to boil. Use tomatoes and juice. Saute onions in butter. Add to tomatoes with salt and sugar to taste. Thicken to look like gravy. Make thickening with flour and water. Cut 4 to 6 slices of white bread into small squares. Stir over with melted butter. Toast in oven until golden brown, stirran the public does. I hope something can be done about all of these government regulations.

RECIPE OF THE DAY

BREADED TOMATOES

fresh or canned tomatoes

1 medium sized chopped onion

salt and sugar to taste

4 to six slices white bread

Use fresh or canned tomatoes; heat until ready to boil. Use tomatoes and juice. Saute onions in butter. Add to tomatoes with salt and sugar to taste. Thicken to look like gravy. Make thickening with flour and water. Cut 4 to 6 slices of white bread into small squares. Stir over with melted butter. Toast in oven until golden brown, stirring often. Pour tomato mixture over toasted bread. Mix slightly. Bake 15 minutes in 350 oven.

---

September 3, 2003

My subject today is about living in a tent in a hunting club.

I have a third cousin who lives in Mississippi County and is 58 years old who has hunted all his life and doesn't even own a gun. He hunts only with a long bow. My Uncle Bob made him a bow from cedar when he was about 5 years old, and he liked it so well he used that to hunt. When he got older he got a commercial long bow and started entering competition shows on bow hunting, and at one time, he was the champion bow shooter in Arkansas. He has hunted in many states over the years and has even killed a moose in Wyoming. He is going to Colorado this fall to hunt elk.

Larry has three sons, and he has taught them all to hunt with long bows. Larry came to me and wanted to lease 200 acres from me back in the woods for a place for him and his family to hunt deer and turkey. I leased him the place, which turned out to be a really good place to hunt.

Larry wanted to put a tent in the middle of the hunting area, and I agreed. He bought an army tent, and it is really a Arkansas. He has hunted in many states over the years and has even killed a moose in Wyoming. He is going to Colorado this fall to hunt elk.

Larry has three sons, and he has taught them all to hunt with long bows. Larry came to me and wanted to lease 200 acres from me back in the woods for a place for him and his family to hunt deer and turkey. I leased him the place, which turned out to be a really good place to hunt.

Larry wanted to put a tent in the middle of the hunting area, and I agreed. He bought an army tent, and it is really a nice tent. They built a floor out of plywood and even have carpet on part of the floor. There are two bunk beds in the tent and it sleeps four. He has had as many as six spend the night there by two sleeping on the floor. They have a butane camp stove that they cook on and a wood burning heater to heat the tent.

The picture in front of the tent is Larry and his youngest son, Heath. Heath has hunted in many states and killed an elk in Colorado last year.

Larry's son, Nathan, killed his first deer on his very first hunt. They killed nine deer and four turkeys from this camp last season. They tell me that it is like heaven when they get to come up for a few days. The tent is on the side of a hill that is very rocky, and they love it.

RECIPE OF THE WEEK

DEER CAMP CHICKEN FRIED STEAK

One round steak per person. Salt and pepper to taste round steak until tender. Dredge with flour. Add salt and pepper to taste. Fry in hot cooking oil until done. Make gravy with a roux from flour and drippings. Pour gravy off cooked steak and serve with baked potato or mashed potatoes. Biscuit tastes good with gravy and steak.

---

August 27, 2003

My subject today is a 1-room school that has been restor for a few days. The tent is on the side of a hill that is very rocky, and they love it.

RECIPE OF THE WEEK

DEER CAMP CHICKEN FRIED STEAK

One round steak per person. Salt and pepper to taste round steak until tender. Dredge with flour. Add salt and pepper to taste. Fry in hot cooking oil until done. Make gravy with a roux from flour and drippings. Pour gravy off cooked steak and serve with baked potato or mashed potatoes. Biscuit tastes good with gravy and steak.

---

August 27, 2003

My subject today is a 1-room school that has been restored in Oil Trough Bottoms by the owner, Bill Freeze.

My wife and I visited the school, and it brings back many memories of when I attended a 1-room school.

At the close of the Civil War, the South was without a public school system. Soon after the war was over a law was passed that each township had the responsibility to furnish a place and educate its own children. There was no federal or state aid as we now have. The township had to finance the building and pay all expenses of the school. Therefore, 1- and 2-room schools were a common thing throughout the rural USA.

In 1889, Mr. Jeff Long was operating a plantation commissary near the present school building. He was persuaded by his neighbors to allow them to use a side room of the store building for a summer term of school. Another term was taught in 1899, and the present building was built in 1900. It was part of the 95th School District. There were four schools operated in District 95, all under one school board. There was the pictured school Hulsey Bend, Elmo, Gum Chapel and Beeler

Freeze's River Bend Farm lies in a horseshoe shaped by the White River. It was farmed using horses and mules, and cotton was the principal crop. From where you turn off Highway 14, there was a total of 22 families living scattered throughout the bendhe present school building. He was persuaded by his neighbors to allow them to use a side room of the store building for a summer term of school. Another term was taught in 1899, and the present building was built in 1900. It was part of the 95th School District. There were four schools operated in District 95, all under one school board. There was the pictured school Hulsey Bend, Elmo, Gum Chapel and Beeler

Freeze's River Bend Farm lies in a horseshoe shaped by the White River. It was farmed using horses and mules, and cotton was the principal crop. From where you turn off Highway 14, there was a total of 22 families living scattered throughout the bend. There was one teacher who taught first through eighth grades with as many as 65 children attending a single term. Following is a list of teachers who taught there, but not in any particular order: Annie French, C.W. "Cull'' Pierce, Bess Adams, Mr. Fowers, Myrtle Trotter, Vestal Trotter, John Wright Jr., Rella Johnson, Mary Alexander, WilIie Roe, Merle Ratton, Lida Harrellston, Frank Grammer, Glenda Jones, Cliff Jones, Dewitt Browning, Erelere Taylor, Opal Simmnons, Fannie Burel, Willie Harris, Arlene Burrow, Beluha Taylor, Mrs. Jessie Allen, Edith Lane, Mildred Troy, Mr. Caldwell, Myrtle Martin and Violet Davidson.

RECIPE OF THE WEEK

ONE OF MY FAVORITES, BLACKBERRY COBBLER

FILLING

6 cups blackberries

1 tablespoon cinnamon

1 cup sugar

2 tablespoons lemon juice

2 tablespoon corn starch

1/4 cup butter

Toss berries with sugar, cornstarch, cinnamon and lemon juice. Place in large baking casserole. Dot with butter.

PASTRY

1/2 cup, softened butter

1 cup sugar

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

Cream butter with sugar well. Add remaining ingredients in pastry just untiHE WEEK

ONE OF MY FAVORITES, BLACKBERRY COBBLER

FILLING

6 cups blackberries

1 tablespoon cinnamon

1 cup sugar

2 tablespoons lemon juice

2 tablespoon corn starch

1/4 cup butter

Toss berries with sugar, cornstarch, cinnamon and lemon juice. Place in large baking casserole. Dot with butter.

PASTRY

1/2 cup, softened butter

1 cup sugar

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

Cream butter with sugar well. Add remaining ingredients in pastry just until combined. Drop dough on top of berries. Sprinkle with sugar and bake 40 minutes at 350� or until pastry is golden brown. Serve with whipped cream or ice cream.

---

Aug. 20, 2003

My subject today is the Thida Grove 1-room school.

The original building was constructed in approximately 1920 on county road number 20 (now Departee Creek Road), at Thida, Independence County, at the present site about three quarters of a mile east of the Thida Post Office. The building is listed on the National Register of Historic Places. A Mr. Davidson gave two acres on which the building now stands.

The building articles classification is late 19th century and early 20th century. A plain traditional with concrete foundation, wood siding and asphalt roof. The builder is unknown.

In 1940 it consolidated with Oil Trough District No. 100 and, in 1990, Oil Trough Consolidated with Newark.

The list of teachers that has been provided to me consists of Lorene Davidson, Ralph Edward Davidson, Juanita Mills, James Doyle Simmons, Warren G. Simmons, Middle Lee Simmons and Turner Coop.

I also have the names of some of the students, consisting of Cliddoes Davidson , Winford D. Davidson, Charlotte Pollard, Dean Ozier, Cledith Fraser, Kenneth Fraser, Geneding articles classification is late 19th century and early 20th century. A plain traditional with concrete foundation, wood siding and asphalt roof. The builder is unknown.

In 1940 it consolidated with Oil Trough District No. 100 and, in 1990, Oil Trough Consolidated with Newark.

The list of teachers that has been provided to me consists of Lorene Davidson, Ralph Edward Davidson, Juanita Mills, James Doyle Simmons, Warren G. Simmons, Middle Lee Simmons and Turner Coop.

I also have the names of some of the students, consisting of Cliddoes Davidson , Winford D. Davidson, Charlotte Pollard, Dean Ozier, Cledith Fraser, Kenneth Fraser, Gene Pennington, Lorene Pennington, Lerola Burrow, Ray Burrow, Ray Burrow Stewart, Dekora Burrow, Billie Burrow Davis, Dean Byrrow, Max Burrow Melba Burrow, Melba Burrow, V.L. Burrow, Thomanson Childers, Benny Florence, Mary Onetam, Obrey and Rachal of whom I don't know the last names, Alvis Bentley, Billy Bentley, Juanita Bentley, Mary Loue Bentley Lydin Gillmore, Max Tate, Carl Tate and McCorkin.

My suggestion would be to get in touch with any of the above who are still alive or their relatives, and I am sure hey would like to be a part of raising money to remodel the building.

I visited the old school a few days ago, and I think it is a good idea to restore the building. I have visited several 1-room schools that have been restored, and it is good.

I attended two 1-room schools myself. One was at Huff and was named Cave Springs School and the other one was on top of Salado Mountain just south of Huff. These schools were consolidated into the Pleasant Plains School , now known as Midland Schools. Part of it is in Pleasant Plains and part in Floral.

I write a weekly article each week for the Arkansas Weekly, and I will be glad to help in any way I can by writing articles as to the progress. Just send me the material you want published.

RECIPE OF THE idea to restore the building. I have visited several 1-room schools that have been restored, and it is good.

I attended two 1-room schools myself. One was at Huff and was named Cave Springs School and the other one was on top of Salado Mountain just south of Huff. These schools were consolidated into the Pleasant Plains School , now known as Midland Schools. Part of it is in Pleasant Plains and part in Floral.

I write a weekly article each week for the Arkansas Weekly, and I will be glad to help in any way I can by writing articles as to the progress. Just send me the material you want published.

RECIPE OF THE DAY

SWEET POTATO

CASSEROLE

3 large sweet potatoes

1 stick butter

1 tall can condensed milk

1 cup sugar

2 eggs

1 teaspoon vanilla

Boil potatoes until tender. Cool, then peel. Add butter, condensed milk, sugar, eggs and vanilla. Mix all together until smooth. Pour into buttered casserole (should be about two inches deep).

Topping

3/4 cup chopped nuts

3/4 cups butter

1 cup sugar

1/3 cup flour

Blend together until mixture resembles a coarse meal. Pour on top of potatoes. Extra nuts may be sprinkled over the topping, if desired. Bake at 350� for 40 minutes.

---

Aug. 13, 2003

My subject today is about the 1-room school at Thida, once known as Burrow School and now called Thida Grove School.

The Thida 1-room school is located about three-quarters of a mile east of the Thida Post Office and is now used as a community building. I got a lot of information from Miss Lavada Hudson who is very much involved with a plan to renovate the building and get it placed on the National Register of Historic Places.

I visited with the post master, and she gave me a lot of informati Extra nuts may be sprinkled over the topping, if desired. Bake at 350� for 40 minutes.

---

Aug. 13, 2003

My subject today is about the 1-room school at Thida, once known as Burrow School and now called Thida Grove School.

The Thida 1-room school is located about three-quarters of a mile east of the Thida Post Office and is now used as a community building. I got a lot of information from Miss Lavada Hudson who is very much involved with a plan to renovate the building and get it placed on the National Register of Historic Places.

I visited with the post master, and she gave me a lot of information on the school. I stopped at the local grocery store and got more information. They are raising the money to renovate the building by donations and potluck dinners. If anyone wishes to donate, they will be grateful.

I got a long list of former students and a list of former teachers.

The teachers were Lorene Davidson, Ralph E. Davidson, Junita Mills, James Doyle Simmons, Warren G. Simmons, Middle Lee Simmons and Turner Cox, and I am sure that there others.

My father, John E. Bryant, I thought, taught there. But I have been informed that he taught at Goodie Creek 1-room school south of Rosie, about 1920. I think it is a good idea to preserve this 1-room school. I have a long list of former students and would be glad to mail the list to anyone who wants it.

THE RECIPE OF THE DAY

HOMINY CASSEROLE

2 cans yellow hominy, drained

1 bell pepper

1 bunch green onions with tops

1 can celery soup

1 jar Cheez Whiz (hot)

Saute onions in butter, put hominy in baking pan. Cover with onions and peppers. Add Cheez Whiz. Cover with soup Top all with slices of cheese. Place in oven until cheese melts. Bake 15 to 20 minutes at 350�.

Thida School

THE RECIPE OF THE DAY

HOMINY CASSEROLE

2 cans yellow hominy, drained

1 bell pepper

1 bunch green onions with tops

1 can celery soup

1 jar Cheez Whiz (hot)

Saute onions in butter, put hominy in baking pan. Cover with onions and peppers. Add Cheez Whiz. Cover with soup Top all with slices of cheese. Place in oven until cheese melts. Bake 15 to 20 minutes at 350�.

Thida School

The region known as Oil Trough Bottom, in the southern and southeastern portions of Independence County, is among the most fertile and productive in the state. In the early decades of the 20th century, the Black and White river valley bottoms were known for their unusually high yields; indeed, geologically, the Ozarks as such come to an end several miles to the northwest. As world demand for Arkansas' agricultural products increased as a result of the 1918 Treaty of Versailles and the cessation of hostilities in Europe, the tiny community of Thida found itself in a relative economic boom. The Thida School was erected around 1920 as as a virtual symbol of the newfound optimism that the small town had for its economic prospects, as well as for the progressive spirit that was sweeping the state and the nation.'

The Thida School, constructed during the period covered by the historic context The Evolution of the Public School System in the Arkansas Ozarks, 1920-1940, is a representative example of a small, wood frame school building constructed for a rural school district. Its use during this period as a local school building clearly identifies it with this historic context and with this property type. It is significant locally under Criterion A through its direct associations with the history ofol of the newfound optimism that the small town had for its economic prospects, as well as for the progressive spirit that was sweeping the state and the nation.'

The Thida School, constructed during the period covered by the historic context The Evolution of the Public School System in the Arkansas Ozarks, 1920-1940, is a representative example of a small, wood frame school building constructed for a rural school district. Its use during this period as a local school building clearly identifies it with this historic context and with this property type. It is significant locally under Criterion A through its direct associations with the history of the evolution of the public school system in the Ozark Mountain region of the state during this period.

According to Dallas T. Herndon, ed., Annals of Arkansas. 1947 (Little Rock, Arkansas: The Historical Record Association, 1947), The Oil Trough Bottom is said to have derived its name from the fact that territorial hunters in the area used to store bear oil there in a trough made of a hollow tree until it was ready to take to market.

Summary

The Thida School Building is a pre-WPA structure constructed circa 1920 in the Plain Traditional style of architecture.

Elaboration

The Thida School is a single-story structure constructed circa 1920. The overall plan is rectangular and consists of a continuous concrete foundation supporting novelty-sided, wood frame walls covered by a composition-shingled gabled roof. There is an interior central brick chimney.

The southern elevation features a recessed central porch with two entries. The fenestration is that of two nine-over-nine, double-hung windows and four 4-pane stationary windows. The eastern elevation is blank with the exception of one small 4-pane stationary window. The northern elevation has a large centrally placed interior chimney constructedation

The Thida School is a single-story structure constructed circa 1920. The overall plan is rectangular and consists of a continuous concrete foundation supporting novelty-sided, wood frame walls covered by a composition-shingled gabled roof. There is an interior central brick chimney.

The southern elevation features a recessed central porch with two entries. The fenestration is that of two nine-over-nine, double-hung windows and four 4-pane stationary windows. The eastern elevation is blank with the exception of one small 4-pane stationary window. The northern elevation has a large centrally placed interior chimney constructed of brick. Three of the windows are boarded over. Two of the remaining windows feature nine-over-nine sashes and two feature six-over-six arrangements. Those remaining windows are covered with a metal mesh. The western elevation is blank.

The interior of the building consists of one large room. The ceiling is tongue-and-groove pattern and the floor fabric is wide oak planking. There is a stage across the eastern exposure ot tie room w hich can be hidden from view by a curtain.

---

Aug. 6, 2003

My subject for today is hunting and fishing for beautiful and awe-inspiring views and stories about the explorations of Blanchard Caverns in Stone County. And about the Batesville spelunkers who did the most explorations and discoveries in the caverns.

Forty-four years ago a few Batesville cavers went into what was called Half-Mile Cave and spent from 1959-64 making many wonderful discoveries. These discoveries were photographed, logged, mapped and made available to the U.S. Forest Service, the Congress of the State of Arkansas and the United States Congress.

The news and pictures of the discoveries were spread by presentations to clubs, churches, colleges, Life magazine and through hundreds of newspaper stories about the beauty and inspiring viehe explorations of Blanchard Caverns in Stone County. And about the Batesville spelunkers who did the most explorations and discoveries in the caverns.

Forty-four years ago a few Batesville cavers went into what was called Half-Mile Cave and spent from 1959-64 making many wonderful discoveries. These discoveries were photographed, logged, mapped and made available to the U.S. Forest Service, the Congress of the State of Arkansas and the United States Congress.

The news and pictures of the discoveries were spread by presentations to clubs, churches, colleges, Life magazine and through hundreds of newspaper stories about the beauty and inspiring views in the cave.

Come to the Old Independence Regional Museum to see the exhibit from the Batesville cavers. The exhibit runs through Oct. 15.

My recipe today is frogs, sauteed in garlic sauce. Take a few bull frogs, save their rear legs and fry in favorite cooking oil. Garnish with garlic powder, and salt to taste. Don't forget to keep a tight lid on the skillet to keep the frogs from jumping out when the heat comes up. This is about as close to tasting what cave salamanders might be like.

---

July 30, 2003

My subject today is the Independence County Fair coming up Aug. 12-16.

President Linda Baxter said everything is on go, and she is looking for the biggest fair we have ever had – somewhere around 30,000 people are expected to attend the fair during this year.

Sunday, Aug. 10 is rehearsal for Miss Independence County, Junior and Young junior contestants

Tuesday, Aug. 12 county contest ages 16 through 21. Arm band night.

Wednesday, Aug. 13 Prize baby boy and girl, 6 months to 2 years; arm band night.

Thursday, Aug. 14 Little Miss Independence County and Little Mister Independence County contest; arm band Night

Friday, Aug. 15 Senior Citizen Day at the fair from 9 a.m. to 1 p.m. with meal and pr Linda Baxter said everything is on go, and she is looking for the biggest fair we have ever had – somewhere around 30,000 people are expected to attend the fair during this year.

Sunday, Aug. 10 is rehearsal for Miss Independence County, Junior and Young junior contestants

Tuesday, Aug. 12 county contest ages 16 through 21. Arm band night.

Wednesday, Aug. 13 Prize baby boy and girl, 6 months to 2 years; arm band night.

Thursday, Aug. 14 Little Miss Independence County and Little Mister Independence County contest; arm band Night

Friday, Aug. 15 Senior Citizen Day at the fair from 9 a.m. to 1 p.m. with meal and prizes; senior contest 55 years and up. That night will be Petite Miss Independence County contest 6 through 8 years old and 9 years old through 11; At 7:30, adult talent show

Saturday, Aug. 16 is kids' day at the fair with all kinds of rides with the Miller Rides; reduced prices on all rides that day; adult talent show.

At 5:30 p.m. Miss Independence County contest ages 12 through 13 and ages 14 through 15; Billy Joe Royal will entertain

The usual judging for livestock, such as cattle, horses, hogs, goats and sheep, as well as chickens, all week long.

I understand that all commercial booths are sold out, and there may be a few outside spaces left. I advise that you call Imogene James at her home for any information you need about the spaces that might be available. Call 870-793-7007.

RECIPE OF THE WEEK

CANNED FISH BUFFALO SUCKER OR CARP AS GOOD AS SALMON

Per Jar:

1/2 teaspoon salt

1/2 teaspoon oil

Clean fish and cut in 1 1/2 inch chunks. Cook at simmer 10 minutes. Stuff in pint jars. Place hot clean lids on and place in pressure cooker. Cook 90 minutes at 10 pounds pressure (15 psi is OK). Check for seal when cool. Remove bands, label and date. Good at least one year.

Oide spaces left. I advise that you call Imogene James at her home for any information you need about the spaces that might be available. Call 870-793-7007.

RECIPE OF THE WEEK

CANNED FISH BUFFALO SUCKER OR CARP AS GOOD AS SALMON

Per Jar:

1/2 teaspoon salt

1/2 teaspoon oil

Clean fish and cut in 1 1/2 inch chunks. Cook at simmer 10 minutes. Stuff in pint jars. Place hot clean lids on and place in pressure cooker. Cook 90 minutes at 10 pounds pressure (15 psi is OK). Check for seal when cool. Remove bands, label and date. Good at least one year.

Only true southerners can know how to direct you to over yonder.

---

July 23, 2003

My subject today is just a few pointers on the success of the Bryant family's business enterprises.

My wife and brothers encouraged me to write the story for further family generations. There is a copy in the new museum and in the county library if someone wants to read it.

Some men are blessed with good looks, charm and athletic abilities or into wealth. I, on the other hand, have been blessed with wonderful women in my life – my mother and my wife.

My mother encouraged me and my other brothers to become a born-again Christian and to live a good Christian life. My wife deserves a good place in heaven for standing by me in good times and bad times and especially standing by me in the many business adventures I have had in the last 50 years. We have made some mistakes, but the successful business deals far outweigh the bad deals.

My wife was bookkeeper for many years, and she always had a calm, easy-going nature. On occasions in our business dealings, we would have an irate customer come in mad and say, "You over-charged me for certain materials" or sometimes deny even buying the materials. My wife would comely say to the customer, "o become a born-again Christian and to live a good Christian life. My wife deserves a good place in heaven for standing by me in good times and bad times and especially standing by me in the many business adventures I have had in the last 50 years. We have made some mistakes, but the successful business deals far outweigh the bad deals.

My wife was bookkeeper for many years, and she always had a calm, easy-going nature. On occasions in our business dealings, we would have an irate customer come in mad and say, "You over-charged me for certain materials" or sometimes deny even buying the materials. My wife would comely say to the customer, "We do make mistakes. Please have a seat and we will check your tickets," and she would patiently resolve the difference, and the customer would leave happy.

As I enter my 83rd year here on earth, I feel I must give thanks to God, our creator and maker of the universe, for without Him nothing is possible.

I have 13 tips for success, in my case: dedication, hard work, long hours, mental attitude, like what you do, (have a good banker), treat everyone the same, take chances, believe in God, live by the Ten Commandments, remember we climb the ladder one step at a time. There are two ways to get to the top of an oak tree. One way is to sit on an acorn and wait, the other way is to climb it.

It is not how much you have but how much you enjoy. That makes happiness.

THOUGHT FOR THE DAY

Climb the ladder one step at a time.

RECIPE OF THE DAY

HAWAIIAN PINEAPPLE PIE

3 eggs, beaten

1 cup crushed pineapple

2/3 cup sugar

1/2 stick butter

1 10-inch unbaked pie shell

1 cup light corn syrup

1 cup flaked coconut

2 teaspoons flour

1/4 cup melted butter

Combine eggs and corn syrup. Beat until blan acorn and wait, the other way is to climb it.

It is not how much you have but how much you enjoy. That makes happiness.

THOUGHT FOR THE DAY

Climb the ladder one step at a time.

RECIPE OF THE DAY

HAWAIIAN PINEAPPLE PIE

3 eggs, beaten

1 cup crushed pineapple

2/3 cup sugar

1/2 stick butter

1 10-inch unbaked pie shell

1 cup light corn syrup

1 cup flaked coconut

2 teaspoons flour

1/4 cup melted butter

Combine eggs and corn syrup. Beat until blended, stir in other ingredients. Mix well. Pour into pie shell and bake for 30 minutes or until partly brown, and filling is firm, Bake in 350� oven.

---

July 16, 2003

Three Arkansans who have been instrumental in improving and expanding Arkansas outdoor resources, their use and enjoyment have been selected as the 2003 inductees for the Arkansas Outdoor Hall of Fame.

Andrew Hulsey of Mount Ida, Zettie Jones of Stuttgart and Charlie Hoover of Bull Shoals will be recognized at the 2003 Outdoor Hall of Fame banquet and ceremony on Sept. 26 at Statehouse Convention Center in Little Rock.

Hulsey is a fisheries biologist of national international renown who also served as director of the Arkansas Game and Fish Commission from 1969 to 1979. Jones is an artist who has won acclaim for her wildlife-related work. Hoover was a key figure in the Ranger Boat operation and now heads the Operation Bass activities, including the FLW Tour competition.

The Outdoor Hall of Fame began in 1992 as a project of the Arkansas Game and Fish Commission, Arkansas Game and Fish Foundation and Ducks Unlimited to recognize Arkansans' achievements in outdoor fields and to protect wildlife habitat. This years inductees:

Hulsey went to work for the Game and Fish Coey is a fisheries biologist of national international renown who also served as director of the Arkansas Game and Fish Commission from 1969 to 1979. Jones is an artist who has won acclaim for her wildlife-related work. Hoover was a key figure in the Ranger Boat operation and now heads the Operation Bass activities, including the FLW Tour competition.

The Outdoor Hall of Fame began in 1992 as a project of the Arkansas Game and Fish Commission, Arkansas Game and Fish Foundation and Ducks Unlimited to recognize Arkansans' achievements in outdoor fields and to protect wildlife habitat. This years inductees:

Hulsey went to work for the Game and Fish Commission as a fish biologist in 1951, the year that Lake Conway was completed. He had key roles in the development and expansion of fisheries work in the 1950s and '60s, including such milestones as the successful introduction of striped bass to Arkansas. During this period, numerous Game and Fish lakes were constructed. He moved up to chief of the Fisheries Division, to assistant director then became the agency's director in 1969.

Zettie Jones built on a lifelong love of drawing and linked it with her appreciation and love for hunting, fishing and the outdoors, especially waterfowl. Her artwork often takes the form of collages, and Jones' creations have been a focal point for activities of the Wings Over the Prairie festival, including the World Duck Calling Championships, at Stuttgart for years. She is furnishing the artwork for the 2003-04 Arkansas duck stamp, the first Arkansas artist to be chosen for this highly sought role.

Hoover began serious fishing work as a youngster in the White River and Bull Shoals Lake area, became associated with Forrest Wood and was instrumental in the growth of Ranger Boats from a small boat-building operation in Flippin in the early 1970s. Hoover was a vice president of Ranger and directed its marketing operations. When Genmar, the business conglomerate of Minnesotave been a focal point for activities of the Wings Over the Prairie festival, including the World Duck Calling Championships, at Stuttgart for years. She is furnishing the artwork for the 2003-04 Arkansas duck stamp, the first Arkansas artist to be chosen for this highly sought role.

Hoover began serious fishing work as a youngster in the White River and Bull Shoals Lake area, became associated with Forrest Wood and was instrumental in the growth of Ranger Boats from a small boat-building operation in Flippin in the early 1970s. Hoover was a vice president of Ranger and directed its marketing operations. When Genmar, the business conglomerate of Minnesota entrepreneur Irwin Jacobs, took over first Ranger then Operation Bass, Jacobs designated Hoover to head the multi-level fishing competitions of Operation Bass, including the Wal-Mart Bass Fishing League, the Wal-Mart FLW Tour and the Ranger Cup Everstart Series.

Steve Smith, director of the Game and Fish Foundation, said, "We are honoring three outstanding Arkansans who have done much to benefit our outdoor resources over the past half-century. We're pleased to honor them for our 12th year of Outdoor Hall of Fame celebrations. All three of them demonstrate the importance of leadership, ingenuity and diversity in bettering our state's conservation and environment. They will make our induction banquet on Friday, Sept. 26, another attractive, successful event for all Arkansas. In the past inductions, we raised over $700,000 for critical wildlife habitat and conservation education."

Past inductees of the Outdoor Hall of Fame are: 1992 – Forrest Wood, Ben Pearson, Henry Ray, Ruth and Rollie Remmel and Neil Compton; 1993 – Win Rockefeller, Harold Alexander, Rex Hancock, Larry Nixon, Jane Gulley and Jerry McKinnis; 1994 – George Purvis, Bobby Murray, Jane Stern and Charlie Craig; 1995 – Dave Whitlock, Jane Ross, Bill Apple and George Fisher; 1996 – Pat Peacock Johnston, on and environment. They will make our induction banquet on Friday, Sept. 26, another attractive, successful event for all Arkansas. In the past inductions, we raised over $700,000 for critical wildlife habitat and conservation education."

Past inductees of the Outdoor Hall of Fame are: 1992 – Forrest Wood, Ben Pearson, Henry Ray, Ruth and Rollie Remmel and Neil Compton; 1993 – Win Rockefeller, Harold Alexander, Rex Hancock, Larry Nixon, Jane Gulley and Jerry McKinnis; 1994 – George Purvis, Bobby Murray, Jane Stern and Charlie Craig; 1995 – Dave Whitlock, Jane Ross, Bill Apple and George Fisher; 1996 – Pat Peacock Johnston, Joe Nix, George Cochran and Bill Norman; 1997 – Gene Rush, Kay Kelley Arnold and Cotton Cordell; 1998 – Dale Bumpers, Bob Apple, James Flanigan and Rayo Breckenridge; 1999– Jim Gason, Carol Griffee and Chick Majors; 2000 – Mike Huckabee, Steve N. Wilson, Mary Klaser and Fred Berry; 2001 – Carl Garner, Richard Davies and nancy DeLemar; and 2002 – Steve Frick, Joe Mosby, Barbara Pardue and John Selig.

For more information on the Outdoor Hall of Fame and tickets to the induction banquet, contact Smith at (501) 223-6396.

Recipe of the Week

Buttermilk Pie

2 cups sugar

4 eggs

1 stick butter (room temperature)

1 1/2 cup buttermilk

3 tablespoons flour

1 teaspoon vanilla

1 teaspoon salt

Mix sugar and flour; add butter. Mix well. Add eggs, one at a time. Add buttermilk, vanilla and salt. Pour into unbaked pie crust (large 9-inch pan). Bake 400� until firm.

July 9, 2003

My subject today is the papaw. The Papaw is a wild fruit that is compared to the banana.

Description – The papaw is the only native custard apple growing in the north United States, although t">2 cups sugar

4 eggs

1 stick butter (room temperature)

1 1/2 cup buttermilk

3 tablespoons flour

1 teaspoon vanilla

1 teaspoon salt

Mix sugar and flour; add butter. Mix well. Add eggs, one at a time. Add buttermilk, vanilla and salt. Pour into unbaked pie crust (large 9-inch pan). Bake 400� until firm.

July 9, 2003

My subject today is the papaw. The Papaw is a wild fruit that is compared to the banana.

Description – The papaw is the only native custard apple growing in the north United States, although we do have the pond apple, a member of the same family, in southern Florida where the fruit, rather similar to that of the papaw, was eaten by Seminole Indians. Papaw though, grow as far north as north New York, Michigan and even Ontario.

There are a few in Arkansas, and I know of some trees on the Salado Creek near Highway 167. We kids used to pick them and eat them in the fall when they are ripe. They are yellow when ripe and remind you of a banana in looks and taste. The single leaves of the papaw alternate and narrowly egg shaped in outline narrowing gradually from the abbrutly pointed upper third to the pointed base, where they are attached to short stems, some to 12 inches long, and from two to four inches wide. Their conspicuous veins are emphasized by their rather texture. The smooth upper surfaces are dark green, the underneath pale, but also smooth. Young stems and unfurling leaves, though, are bedecked with a rusty down that falls off as they mature. The edges are smooth except for pointed tips and bottoms.

DISTRIBUTION – Papaws, which like shade, are found most often in moist and fertile situations, as in good soil along streams or on the lower slopes of adjoining hillsides. Essentially a tropical plant, it grows from Michigan, southern Ontario and New York, west to Nebraska and Texaort stems, some to 12 inches long, and from two to four inches wide. Their conspicuous veins are emphasized by their rather texture. The smooth upper surfaces are dark green, the underneath pale, but also smooth. Young stems and unfurling leaves, though, are bedecked with a rusty down that falls off as they mature. The edges are smooth except for pointed tips and bottoms.

DISTRIBUTION – Papaws, which like shade, are found most often in moist and fertile situations, as in good soil along streams or on the lower slopes of adjoining hillsides. Essentially a tropical plant, it grows from Michigan, southern Ontario and New York, west to Nebraska and Texas and southward to Florida. Both decorative and deliquesce, it is a likely candidate for gardens from which it frequently escapes.

EDIBILITY – Fully ripened fruit is usually difficult to find in the woods, for you have to beat the coons, possums, squirrels, foxes and others. Too, it has a habit of falling to the ground when mature. But you can gather green and let ripen at home in a cool darkened place, preferably outside the house because of the perfume FRAGRANCE that many can become all too pervading. I prefer to eat it raw, but it can be cooked and is delicious.

RECIPE FOR THE WEEK

MANGO UPSIDE DOWN CAKE

2 cups ripe mangoes, sliced

2 tablespoons lemon juice

1 tablespoon butter

1/3 cup brown sugar

1/4 cup fat

3/4 cup sugar

1 egg

1/2 cup milk

1 1/4 cups flour

2 teaspoons baking powder

Pour lemon juice over mangoes and allow to stand 15 minutes. Melt butter in 8-inch pan or casserole. Add brown sugar and cover with a layer of mango slices. To PREPARE the cake batter add sugar and cream together, then add beaten egg, then add flour and cream together. Pour over mangoes. Cook in oven 60 minutes at 350� for 60 minutes. When cake is donE DOWN CAKE

2 cups ripe mangoes, sliced

2 tablespoons lemon juice

1 tablespoon butter

1/3 cup brown sugar

1/4 cup fat

3/4 cup sugar

1 egg

1/2 cup milk

1 1/4 cups flour

2 teaspoons baking powder

Pour lemon juice over mangoes and allow to stand 15 minutes. Melt butter in 8-inch pan or casserole. Add brown sugar and cover with a layer of mango slices. To PREPARE the cake batter add sugar and cream together, then add beaten egg, then add flour and cream together. Pour over mangoes. Cook in oven 60 minutes at 350� for 60 minutes. When cake is done, turn it over upside-down and serve while warm with whipped cream or lemon or lime sauce.

THOUGHT FOR THE DAY

Only a Southerner can show or point out to you the general direction of "Yonder."

---

June 25, 2003

My subject today is about early American food.

I was raised on a little farm in Independence County at Huff. In those days, we raised 90 percent of our food, and during modern times we buy 90 percent of our food, and in many cases, 100 percent. People laugh at us old-timers when we refer to days gone by, especially some of the things we say. We sometimes say we had a mess of turnip greens, a mess of new potatoes, etc.

We had yard-raised chickens to eat and pork that we raised and butchered in the fall. We all had smoke houses to cure the meat for the coming winter months. We dug holes in the ground and lined them in hay and stored turnips, potatoes and maybe other vegetables. The only foods we bought at the store were coffee, sugar, salt, pepper and sometimes a stand of lard that was rendered out during hog killing times.

I received a letter the other day from a very good friend who worked for us several yes gone by, especially some of the things we say. We sometimes say we had a mess of turnip greens, a mess of new potatoes, etc.

We had yard-raised chickens to eat and pork that we raised and butchered in the fall. We all had smoke houses to cure the meat for the coming winter months. We dug holes in the ground and lined them in hay and stored turnips, potatoes and maybe other vegetables. The only foods we bought at the store were coffee, sugar, salt, pepper and sometimes a stand of lard that was rendered out during hog killing times.

I received a letter the other day from a very good friend who worked for us several years. He lives on Antioch Road, and his name is Carl Burns. He was reminiscing about how he was raised in a large family, and they also referred to a mess of this and that. He said that they would go fishing and catch a mess of fish, or they had a mess of turnip greens in the spring or maybe a mess of polk greens in the spring.

I really got a kick from his letter because I went through the same things that he did. We sometimes call that the good old days. We had no running water, no telephones, no radios and no televisions, but we made it just fine and did not know anything else. Sometimes I talk to young folks about the way we lived and they laugh and don't believe it. If we were traveling, it was by mule, wagon or maybe a horse or walked.

Nearly every family had around 10 or more kids. They were trained to work by the time they were 8 years old and taught that money doesn't grow on trees. Me and my brothers were plowing by the time we were 10 years old. Our dad had a sawmill, and we worked at the sawmill by age 8. We also had home chores to do like feeding the hogs, chickens, horses and mules before we walked to a 1-room school. Kids just don't know how good they have it now.

My recipe today is a mess of bream.

Bream are easy to catchlaugh and don't believe it. If we were traveling, it was by mule, wagon or maybe a horse or walked.

Nearly every family had around 10 or more kids. They were trained to work by the time they were 8 years old and taught that money doesn't grow on trees. Me and my brothers were plowing by the time we were 10 years old. Our dad had a sawmill, and we worked at the sawmill by age 8. We also had home chores to do like feeding the hogs, chickens, horses and mules before we walked to a 1-room school. Kids just don't know how good they have it now.

My recipe today is a mess of bream.

Bream are easy to catch this time of year and you can easy catch a mess on worms or crickets.

If you go fishing and catch a mess of bream, dress them, scrape the scales off, wash them real good and salt them and let them set in the ice box for at least one hour. Remove from ice box and mix 1/2 flour and 1/2 meal in a paper bag. Drop about three at a time in the bag and shake until well coated. Fry in real hot oil until brown. If the bream are small, cook them whole; if large, split them down the middle. When they are done, place them on your plate and take a fork, rake the meat from the bones and you will have some of the best eating there is. I really like bream. Serve with corn bread and french fries .

THOUGHT FOR THE DAY

Only Southerners know how many bream makes a mess and that goes for poke salet, turnip greens, collard greens and many other vegetables.

---

June 18, 2003

My subject today is ginseng, a wild plant that grows all over the Ozarks and other places and states.

A tea made from Ginseng roots is used to make a tonic to cure many things. Modern people learned about this from the American Indians.

American ginseng is a native of this continent, its favorite habitat being rich, moist soam. Serve with corn bread and french fries .

THOUGHT FOR THE DAY

Only Southerners know how many bream makes a mess and that goes for poke salet, turnip greens, collard greens and many other vegetables.

---

June 18, 2003

My subject today is ginseng, a wild plant that grows all over the Ozarks and other places and states.

A tea made from Ginseng roots is used to make a tonic to cure many things. Modern people learned about this from the American Indians.

American ginseng is a native of this continent, its favorite habitat being rich, moist soil in shaded hardwood forests. The name Panax comes from the Greek , a panacea – a reference to the malteds virtues attributed to the plant.

It is an erect perennial, growing some 8 to 15 inches high and usually bearing three leaves at its summit and consisting of five thin-stalked, ovate leaflets. These have long points at the tip, are narrow rounded at the bottom. With toothed margins, the three upper leaflets are the largest.

From six to 10 small greenish yellow flowers grow in an incon spikes manner during July and August, following later in the season by shiny, bright, crimson berries.

American ginseng has a thick spindle-shaped root. At least 3 inches long, and sometimes more, and about 1/2 to 1 inch thick, the outside being prominently marked with circles of wrinkles. After the second year it usually becomes forked, and is the branched root, particularly if it resembles the human form in the eyes of the Chines, who are the main consumers and purchasers from the various herb companies.

Ginseng root has thick pale yellowish white or brownish white bark, conspicuously wrinkled traversal, the whole root being fleshy and somewhat flexible. It has a slight aromatic order, and the taste is sweetish and mucilaginous The proper time for digging the root is in the autumn, when it shoud root. At least 3 inches long, and sometimes more, and about 1/2 to 1 inch thick, the outside being prominently marked with circles of wrinkles. After the second year it usually becomes forked, and is the branched root, particularly if it resembles the human form in the eyes of the Chines, who are the main consumers and purchasers from the various herb companies.

Ginseng root has thick pale yellowish white or brownish white bark, conspicuously wrinkled traversal, the whole root being fleshy and somewhat flexible. It has a slight aromatic order, and the taste is sweetish and mucilaginous The proper time for digging the root is in the autumn, when it should be carefully washed, sorted and dried. If collected in any other season, it will shrink more and will not have its prime plump appearance. If not thoroughly dried, it will mo1d.

Indians gather the root only after the fruit has ripened, and it is generally their practice to bend down and cover the stem and the ripened berries to provide for continued propagation, since they claim that a large percentage of seeds thus treated do germinate.

Uses for the tea are as follows. The Indians believed it prevented conception.

The Indians and the settlers tried it in the treatment of nervous disorders, dizziness, shortness of breath, fever and even headaches. It was used to help stanch the flow of blood from gashes, cuts and other wounds. It was also used for coughs and sores.

The Cherokees turned to use of the root for feminine cramps and related disorders.

I had an uncle named Bob who gathered ginseng and other wild root in the fall and shipped them to a processing plant in St. Louis.

RECIPE OF THE DAY

WILD POKE GREENS

Greens

boiling water

few pieces of bacon or salt

salt to taste

little pepper sauce

side meat

Wash greens and remove the stems. Place greeen headaches. It was used to help stanch the flow of blood from gashes, cuts and other wounds. It was also used for coughs and sores.

The Cherokees turned to use of the root for feminine cramps and related disorders.

I had an uncle named Bob who gathered ginseng and other wild root in the fall and shipped them to a processing plant in St. Louis.

RECIPE OF THE DAY

WILD POKE GREENS

Greens

boiling water

few pieces of bacon or salt

salt to taste

little pepper sauce

side meat

Wash greens and remove the stems. Place greens into boiling water and boil about 30 minutes and then drain water off as it will be very strong. Then add new water with a few pieces of bacon or salt met and a little bacon greece drippings. Bring to boil, cut meat to simmer and cook until tender.

Poke is better picked early in the spring when the shoots and leaves are tender. When the greens are done, the juice is called pot liquor and is delicious served with corn bread. Add salt and a little vinegar or pepper sauce for flavor. It's really good and the old-timers think it is good for you in early spring.

THOUGHT FOR THE DAY

Only a true Southerner knows how many fish, collard greens, turnip greens and wild poke greens, make up a mess.

---

June 11, 2003

My subject today is about covered bridges. After doing research, I believe that there is only one covered bridge in Arkansas left, and that bridge is located in Independence County on the Bryant Farm.

According to my information, there were covered bridges in 40 of the 50 states at one time, and only two states in the south never had covered bridges, and that was Florida and Louisiana

The information I have indicates that the last two covered bridges were located southwest of Camden,ner knows how many fish, collard greens, turnip greens and wild poke greens, make up a mess.

---

June 11, 2003

My subject today is about covered bridges. After doing research, I believe that there is only one covered bridge in Arkansas left, and that bridge is located in Independence County on the Bryant Farm.

According to my information, there were covered bridges in 40 of the 50 states at one time, and only two states in the south never had covered bridges, and that was Florida and Louisiana

The information I have indicates that the last two covered bridges were located southwest of Camden, in the swampy woods, and were built across the bayou there. These bridges were built in 1860 and have long since rotted down. U.S. 79 bypassed these bridges in the 1940s.

Covered bridges were not covered for looks or protection of travelers and their horses. They were covered for protection from the weather, so they would last longer. They were built of rough lumber and heavy timbers.

The covered bridge on the Bryant Farm was built more as a novelty than anything else, however it does span Sugar Branch on the road leading to our deer camp.

The bridge was built by my three brothers. My brother, Hail, served as draftsman on the job, and it is designed like early American covered bridges. My other two brothers, Donnie and Ivan, worked with Hail. They cut the logs, hauled them to a sawmill and had the lumber cut. The timbers supporting the bridge are heavy treated material, and the bridge should last for many years. They did all the labor, and they did a good job of building the bridge.

If anyone who reads this column would like to see the bridge and photograph it, just give me a call at 870-793-3469, and I will take you to see it.

RECIPE OF THE WEEK

ZENOBIA BRYANT'S BARBECUED DEER RIBS

Boil deer ribs in water und it is designed like early American covered bridges. My other two brothers, Donnie and Ivan, worked with Hail. They cut the logs, hauled them to a sawmill and had the lumber cut. The timbers supporting the bridge are heavy treated material, and the bridge should last for many years. They did all the labor, and they did a good job of building the bridge.

If anyone who reads this column would like to see the bridge and photograph it, just give me a call at 870-793-3469, and I will take you to see it.

RECIPE OF THE WEEK

ZENOBIA BRYANT'S BARBECUED DEER RIBS

Boil deer ribs in water until tender, drain water off and place ribs in a baking pan and apply any good barbecue sauce lightly. Bake in oven at low heat until brown, and serve with slaw, mashed or baked potatoes or baked beans.

---

June 4, 2003

My subject today is wild poke greens.

The poke, native to tropical America and a hearty perennial especially in the south, now is common in the eastern part of the country except along the Canadian border, west to Minnesota and the Lone Star State of Texas, southward through Mexico.

USES: First, it should be reemphasized that, except for the stout young shoots which grow to 6 to 7 inches high, and the leaves growing from these sprouts, poke can be very harmful if not used with extreme caution. As for the shoots, they are popular grown domestically, in such places as cellars, and they are sold in some grocery stores. Cut off just where they emerge from the ground, they are cooked like asparagus, rich in vitamin C. They grow wild around where the ground has been cleared, like bulldozer work. The reason for this I do not know. Early spring is the time to harvest Poke.

The large poisonous roots used to be collected in the fall by the pharmaceutical industry, as affirmed by the U. S. Department of Agriculture, and utilized in small o 7 inches high, and the leaves growing from these sprouts, poke can be very harmful if not used with extreme caution. As for the shoots, they are popular grown domestically, in such places as cellars, and they are sold in some grocery stores. Cut off just where they emerge from the ground, they are cooked like asparagus, rich in vitamin C. They grow wild around where the ground has been cleared, like bulldozer work. The reason for this I do not know. Early spring is the time to harvest Poke.

The large poisonous roots used to be collected in the fall by the pharmaceutical industry, as affirmed by the U. S. Department of Agriculture, and utilized in small portions as an emetic, for which it was favored because of its slow and harmless behavior and for treating arthritis. The poisonous berries contain a strong laxative. The Indians and colonists, using these roots, mainly cut into small pieces and steeped, a level tablespoon with two cups of boiling water, then soused themselves sparingly by the tablespoon. The roots, like the berries, also have a narcotic action.

The poke's major medical component is said to parallel the action of cortisone in stimulating the complete glandular network, which would account for its help with rheumatism for one thing, but again, caution was always the covering principal.

Poke was believed to be extremely useful as an alternative, perhaps the most effective in this respect of all wild medicinals that is, a drug empirically to alter favorably the course of an ailment. For this purpose, a tea prepared by steeping a tablespoon of the cut root of ripe berries with two cups of boiling water was taken by the tablespoon full.

The dried root is still used in Appalachia, according to the Department of Agriculture, for the treatment of hemorrhoids. The dried berries are used in some regions as poultices to bring boils and other sores to a head.

A number of tinctures and ointments have been made of this powerful medicina>

Poke was believed to be extremely useful as an alternative, perhaps the most effective in this respect of all wild medicinals that is, a drug empirically to alter favorably the course of an ailment. For this purpose, a tea prepared by steeping a tablespoon of the cut root of ripe berries with two cups of boiling water was taken by the tablespoon full.

The dried root is still used in Appalachia, according to the Department of Agriculture, for the treatment of hemorrhoids. The dried berries are used in some regions as poultices to bring boils and other sores to a head.

A number of tinctures and ointments have been made of this powerful medicinal and used to reduce glandular swelling and to help chronic arthritis and stiffness of the joints. It was also regarded by some as being efficacious in such skin diseases as scrofula, eczema and even syphilis. Adecoction made from the roots was washed over the skin to do away with itching. Apparently, it could be applied externally as often as necessary without undue risk, and it was believed to be very helpful in reducing such annoyances.

A number of tribes used the cut roots on the soles and palms of Indians suffering with fever, and the pioneers followed suit, the fresh leaves were made into poultices for scabs of long standing. They were also dried for application to swellings, ulcers, carbuncles and wounds of one sort or another.

RECIPE OF THE DAY

TURKEY AND DRESSING

Turkey

chicken bouillon

break up bread, corn bread, biscuits or light bread

paprika

baked turkey

1 cup chopped celery

1 stick butter or margarine

salt, pepper, sage and prepared mustard to taste

Using the giblets, wing tips and some chicken bouillon, boil together to make a broth for dressing. Combine breads (amount needed), set aside. Saute onion, celery and butter, add to bread which hasd for application to swellings, ulcers, carbuncles and wounds of one sort or another.

RECIPE OF THE DAY

TURKEY AND DRESSING

Turkey

chicken bouillon

break up bread, corn bread, biscuits or light bread

paprika

baked turkey

1 cup chopped celery

1 stick butter or margarine

salt, pepper, sage and prepared mustard to taste

Using the giblets, wing tips and some chicken bouillon, boil together to make a broth for dressing. Combine breads (amount needed), set aside. Saute onion, celery and butter, add to bread which has been crumbled. Mix well. Add salt, pepper, sage and prepared mustard to taste. Stir in broth until it stirs. Pour into greased baking dish (add about 1/4 cup broth on top).

Sprinkle with paprika. Bake at 400� until lightly browned.

THOUGHT FOR THE DAY

Only a true southerner can show or point out to you the general direction of yonder.

---

May 28, 2003

My subject today is the legend of the dogwood.

Springtime is my favorite time of the year with all the trees and wild flowers putting out buds, leaves and beautiful blossoms. Of all these, I am amazed with the beauty of the wild dogwood trees scattered throughout the Ozarks. Today I want to quote the legend of the dogwood.

An old and beautiful legend has it that, at the time of the crucifixion, the dogwood was comparable in size to the oak tree and other monarchs of the forest. Because of its firmness and strength, it was selected as the timber of the forest for the cross. But to be put to such a cruel use greatly distress the tree. Sensing this, the crucified Jesus, in his gentle pity for the sorrow and suffering of all, said to it, "Because of your sorry and pity for my suffering, never again will the dogwood tree grow large enough t am amazed with the beauty of the wild dogwood trees scattered throughout the Ozarks. Today I want to quote the legend of the dogwood.

An old and beautiful legend has it that, at the time of the crucifixion, the dogwood was comparable in size to the oak tree and other monarchs of the forest. Because of its firmness and strength, it was selected as the timber of the forest for the cross. But to be put to such a cruel use greatly distress the tree. Sensing this, the crucified Jesus, in his gentle pity for the sorrow and suffering of all, said to it, "Because of your sorry and pity for my suffering, never again will the dogwood tree grow large enough to be used as a cross. Henceforth, it will be slender, bent and twisted, and its blossoms will be in the form of a cross – two long and two short petals. In the center of the outer edge of each petal, there will be nail prints – brown with rust and stains with red – and the center of the flower will be a crown of thorns, and all who see will remember."

To a towering size with a lovely hue.

Its branches were strong and interwoven

And for Christ's cross its timbers were chosen.

Being distressed at the use of the wood

Christ made a promise which still holds good:

"Not ever again shall the dogwood grow

To be large enough for a tree, and so

Slender and twisted it shall always be

With cross-shaped blossoms for all to see.

"The petals shall have bloodstains marked brown

And in the blossom's center a thorny crown.

All who see it will think of me,

Nailed to a cross from a dogwood tree.

Protected and cherished this tree shall be

A reflection to all of my agony."

RECIPE OF THE WEEK

BARBECUED PORK ROAST

3-4 pounds pork shoulder blade Boston roast

salt

1/4 cup suall the dogwood grow

To be large enough for a tree, and so

Slender and twisted it shall always be

With cross-shaped blossoms for all to see.

"The petals shall have bloodstains marked brown

And in the blossom's center a thorny crown.

All who see it will think of me,

Nailed to a cross from a dogwood tree.

Protected and cherished this tree shall be

A reflection to all of my agony."

RECIPE OF THE WEEK

BARBECUED PORK ROAST

3-4 pounds pork shoulder blade Boston roast

salt

1/4 cup sugar

3 tablespoons vinegar

1 tablespoon vegetable oil

pepper

1/3 cup ketchup

1 tablespoon prepared mustard

Season roast with salt and pepper. Insert thermometer into the thickest part of the roast. Grill over medium hot coals using the indirect method of heat distribution under heavy duty aluminum foil hood.

In a small saucepan combine remaining ingredients and simmer five minutes. After one hour, begin basting with barbecue sauce. Baste every 15 minutes. Grill about two hours or until thermometer reads 170�.

The indirect method of heat distribution is ideal for meats preferred well done. Equal amounts of charcoal are placed on either side of the fire bowl. An aluminum foil drip pan can be placed in the center to catch fat drippings. A cover or hood is used to help provide reflective heat for evenly cooked foods.

THOUGHT FOR THE WEEK

Only a true Southerner knows how many fish, collard greens, turnip greens, peas, beans, etc. make up "a mess."

---

May 21, 2003

My subject today is springtime.

Of all the seasons I like springtime. I enjoy the songs of the birds and realize that all God's creatures are reproducing their young. Equal amounts of charcoal are placed on either side of the fire bowl. An aluminum foil drip pan can be placed in the center to catch fat drippings. A cover or hood is used to help provide reflective heat for evenly cooked foods.

THOUGHT FOR THE WEEK

Only a true Southerner knows how many fish, collard greens, turnip greens, peas, beans, etc. make up "a mess."

---

May 21, 2003

My subject today is springtime.

Of all the seasons I like springtime. I enjoy the songs of the birds and realize that all God's creatures are reproducing their young. I enjoy fishing in the springtime and just being able to see the beautiful Dogwood blooms and other wild flowers found in the forest at this time of the year. I did a lot of squirrel and rabbit hunting in the springtime, but in later years I don't do much of that any more But I enjoy talking to people that do hunt, especially the young people. I am proud of the large herd of deer we have in Arkansas and the turkey population. I know several people that got two turkeys during the season, and turkeys are all over Arkansas especially in the western part of the state.

I appreciate the farmers that provide feed for the wildlife. My father and brothers built food plots for years for wildlife, and it paid off too. I spent 20 years as a certified hunter education instructor and I am proud of that. The Game and Fish Commission has done a wonderful job with hunter education programs statewide, and that has saved a lot of lives. My late father( John E. Bryant) won an award in 1971. It reads Soil Conservation Award presented to John E. Bryant by the Arkansas Wildlife Federation in cooperation with The Wildlife Federation and the Sears-Roebuck Foundation for outstanding contribution to the wise use and management of the nation's natural resources.

I am proud of the great interest of flour gardens that are locate built food plots for years for wildlife, and it paid off too. I spent 20 years as a certified hunter education instructor and I am proud of that. The Game and Fish Commission has done a wonderful job with hunter education programs statewide, and that has saved a lot of lives. My late father( John E. Bryant) won an award in 1971. It reads Soil Conservation Award presented to John E. Bryant by the Arkansas Wildlife Federation in cooperation with The Wildlife Federation and the Sears-Roebuck Foundation for outstanding contribution to the wise use and management of the nation's natural resources.

I am proud of the great interest of flour gardens that are located at most homes this time of the year. One of the best flour gardens that I know of is located right here in Batesville and is owned by my brother, Hail, and his wife, Fay, right here in Batesville (People are welcome to see their garden at 3003 Timberland) in The Bryant Addition just behind Wal-Mart.

RECIPE OF THE WEEK

STRAWBERRY SHORTCAKE

11/2 cups flour
1 cup shortening
1/4 cup hot water
1/4 cup sugar

Mix well. Roll out in rectangular shape. Make two crusts. Bake at 425� till brown. After cooling, put one crust on bottom. Add strawberries, then Cool Whip. Add second crust, strawberries and Cool Whip.

THOUGHT FOR THE DAY

Only a true Southerner can show or point out to you the general direction of yonder.

---

May 14, 2003

My subject for several weeks were home remedies that I got from the local library. My subject today is about a family that used many of the remedies, and she says they worked.

Wendell Ritter of Concord gave me a list of the remedies used by her familyctangular shape. Make two crusts. Bake at 425� till brown. After cooling, put one crust on bottom. Add strawberries, then Cool Whip. Add second crust, strawberries and Cool Whip.

THOUGHT FOR THE DAY

Only a true Southerner can show or point out to you the general direction of yonder.

---

May 14, 2003

My subject for several weeks were home remedies that I got from the local library. My subject today is about a family that used many of the remedies, and she says they worked.

Wendell Ritter of Concord gave me a list of the remedies used by her family that she said worked, and here they are.

SORE THROAT

A teaspoon of sugar with several drops of turpentine on it; gargle in the throat will do the job.

EAR ACHE

Hold a spoon full of castor oil over the lamp chimney until warm, then pour it in the ear and place a warm cloth over it.

CHEST COLD

Take a soft flannel cloth, make a poultice of kicks salve and put it on the chest and cover it with a warm towel

FLU

Slice about three big onions, cover them with cold water and bring them to a boil. Pour the water off and drink when cool.

FOR ANY KIND OF STOMACH ACHE

A big dose of castor oil or Black Draught, and we did not have indoor plumbing.

FOR A BLOOD TONIC

In the spring, use sassafras roots boiled. We also CHEWED SULFUR tablets about the size of a half-dollar coin. Some times I spit them through a crack in the floor.

THORN OR RUSTY NAIL IN THE FOOT

We went barefoot in the summer, and if we stepped on a thorn or rusty nail, Mother put our foot in a pan of coal oil, andwater and bring them to a boil. Pour the water off and drink when cool.

FOR ANY KIND OF STOMACH ACHE

A big dose of castor oil or Black Draught, and we did not have indoor plumbing.

FOR A BLOOD TONIC

In the spring, use sassafras roots boiled. We also CHEWED SULFUR tablets about the size of a half-dollar coin. Some times I spit them through a crack in the floor.

THORN OR RUSTY NAIL IN THE FOOT

We went barefoot in the summer, and if we stepped on a thorn or rusty nail, Mother put our foot in a pan of coal oil, and it worked! We never heard of a tetanus shot in those days.

SNAKE BITE

A lady called the doctor and said she had been snake bit. The doctor told her to put her feet in a pan of water and he would be there as soon as he could. He arrived, and she asked him why soak her feet in water since the snake bit her on the HAND.

FOR THE ITCH WHICH WE GOT IN SCHOOL EVERY WINTER

Make a mixture of hog lard and sulfur. It did the job, but it smelled like a bunch of dead rats. We then took a bath in a tub of water in the kitchen.

FOR A BAD COUGH

Use pine tar with honey and vinegar.

FOR MEASLES

To make the measles break out, use a teaspoon of whisky in a glass of water. That will do the job.

TO STOP BLEEDING

Make a poultice FROM soot from the fireplace and apply to bleeding.

TO MAKE A HEAT PAD

Put three or four cups of salt in a small bag and wrap in a TOWEL. AFTER heating it apply to bleeding spot.

TO BRUSH OUR TEETH

Use a mixture of salt and baking soda.

RECIPE OFp align="left">Use pine tar with honey and vinegar.

FOR MEASLES

To make the measles break out, use a teaspoon of whisky in a glass of water. That will do the job.

TO STOP BLEEDING

Make a poultice FROM soot from the fireplace and apply to bleeding.

TO MAKE A HEAT PAD

Put three or four cups of salt in a small bag and wrap in a TOWEL. AFTER heating it apply to bleeding spot.

TO BRUSH OUR TEETH

Use a mixture of salt and baking soda.

RECIPE OF THE DAY

COUNTRY HAM AND RED EYE GRAVY

Fry ham until done and remove from frying pan and place on platter. Make gravy from drippings and coffee by bringing it to a boil. Pour over eggs. Really good with homemade biscuits.

THOUGHT FOR THE DAY

Rule to remember: Left is loose, and right is tight.

---

May 7, 2003

My subject today is remedies continued.