Newspaper Clipping- 1994 - Gene Watterson

Article about the appearance of Dr. Russell Dilday, former president of Southwestern Baptist Theological Seminary, as guest speaker at Gene Watterson\u27s 25th Year Anniversary service.https://digitalcommons.gardner-webb.edu/first-baptist-shelby-gene-watterson/1019/thumbnail.jp

An Administrative History of the Disposal of Federal Records, 1789-1949

From 1789 to 1985 the federal government has created some 170 million cubic feet of records. At the end of 1984 it had accumulated over 40 million cubic feet of records, including 1.4 million cubic feet of permanent archives in the custody of the National Archives. Thus, 130 million cubic feet of federal records have been destroyed. Most of the destruction, about 120 million cubic feet, took place subsequent to the creation of the National Archives and Records Service (NARS) in 1949 and to the passage of the Federal Records Act of 1950. The success the federal government has experienced in the disposal of records with insufficient values to warrant retention during the past thirty-five years is, in part, the result of the records disposition groundwork that was laid before 1950. This groundwork, consisting of congressional legislation, archival theory, National Archives efforts, and agency practices, is little understood or appreciated by today\u27s archivists. Yet, archivists should understand and appreciate past disposition policies and practices, because much of what is done today in records disposifion is based upon the pre-1950 policies and practices

Canning fish

"File: Food and Nutrition, 5/79/3M""Missouri lakes, rivers, and streams are a source of fine fresh water fish. Fish are a very perishable product. If possible, keep them alive until ready to dress. Use fish or preserve them as quickly as possible after they are caught. Avoid bruising or exposure to wind or sun as spoilage starts early and progresses rapidly. Keep dead fish in a water-proof container on ice rather than in ice water. Water causes dead fish to become soggy."--First paragraph.Mildred S. Bradsher (Food and Nutrition Specialist)Includes bibliographical reference

A daily food planner

Includes list of lower cost foods, calendar for meal planning, a daily food guide, etc.By Mildred S. Bradsher (State Food and Nutrition Specialist)Revised 4/81/5

Home dried food with natural heat

"File: Food and Nutrition, 5/78/8M""Sun drying requires no artificial heat and very little equipment. It takes continuous days of bright sunshine and low humidity. Sun drying may take several days depending on the dryness of the air, temperature, size of the pieces of food, and the air circulation around the food. Sun drying may be hastened by using a solar dryer described below."--First paragraph.Mildred Bradsher (Food and Nutrition Specialist

Canning at home

"File: Food and Nutrition, 5/78/8M""All home-canned food starts as a living plant or animal, losing quality and freshness as soon as it is harvested or killed. Cells in plants and animals continue to breathe and enzymes continue to act, causing the food to mature, ripen, get old and finally to spoil."--First paragraph.Mildred Bradsher (Food and Nutrition Specialist

Recommended procedures for canning

"File: Food and Nutrition, 5/78/8M""Use a pressure canner to process all low-acid foods - vegetables, meats, fish, milk products, and soups. Allow the steam to escape for 10 minutes before the petcock is closed if your canner has one. Close the petcock and allow the pressure to rise to desired heat (5 or 10 pounds). Then process for the length of time recommended for the specific food. Regulate the heat to maintain a steady pressure to avoid under-processing, or over-processing. Have about two inches of water in the pressure canner after the filled jars are in place. Or follow instructions with your canner for the amount of water to use. This will insure steam throughout the processing period."--First paragraph.Mildred Bradsher (Food and Nutrition Specialist

Get canning equipment ready

"File: Food and Nutrition, 5/78/8M""A stream-pressure canner insures safe canning of vegetables and meats."--First paragraph.Mildred Bradsher (Food and Nutrition Specialist

Emergency preparedness : floods

"File: Food and Nutrition, 3/79/8M""Prevent trouble : A small supply of food may represent quite a bit of money. Move foods to a safe location if possible. Perhaps a friend outside the flood zone can story it for you until the water goes down."--First paragraph.Mildred S. Bradsher (Food and Nutrition Specialist

Steps in canning fruits and vegetables

"File: Food and Nutrition, 5/78/8M""As a home canner you like your food to taste good, look good and be safe. These are good reasons for following the 20 steps described below."--First paragraph.Mildred Bradsher (Food and Nutrition Specialist