Issues 17 and 18 were missing and No. 20 had little news of interest. The Ellaville Sun Friday, November 19, 1937 No. 21 FUNERAL HELD FOR T.W. REID Schley Citizen, 55, Dies Suddenly Funeral services for T.W. Reid, 55, well-known Schley County citizen, were conducted from Shiloh Baptist Church, Sumter County, yesterday afternoon at 3 o'clock. Mr. Reid, who has operated Reid's Tourist Camp about three miles from Ellaville on the Americus highway for the past several years, died unexpectedly while sitting before the fire at his home Wednesday morning about 10 o'clock. He had been in declining health for a long period. A native of Marion county, he married the former Miss Rosa L. Owen, also of Marion County. They moved to Shiloh community, Sumter County, about 27 years ago where Mr. Reid operated a farm until he came to Schley County. He was a member of Shiloh Baptist Church. The Rev. Charles D. Carter and the Rev. R.C. Howard officiated at the funeral and burial was in Shiloh cemetery. Surviving besides his widow are three daughters, Mrs. Edwin Chapman and Misses Elma and Eva Reid of Schley County; one son, T.J. Reid of Sumter County; two brothers, E.C. Reed of Huntington and H.W. Reid of Leslie; two grandchildren, Nancy Chapman of Schley County and Jimmy Reid of Sumter County. Pallbearers were J.C. Sellars, John Brooks, Homer DuPree, C.C. Jordan, Wallace Cheek and Allen Battle. BOYETTE CLINIC PLANS "OPEN HOUSE" Public Is Invited To Inspect Modern, Handsome Structure Wednesday Evening. The handsome Boyette Clinic will be open for public inspection next Wednesday evening from 8 until 10 o'clock, Dr. L.E. Boyette announced yesterday. Everyone is invited to call. Finishing touches have (been) applied and the building was occupied this week. Equipped throughout with the most modern facilities, the clinic ranks with the better institutions of the state and is expected to render invaluable public service as a medical center for this area. Miss Sarah Walton, graduate of Middle Georgia Hospital, Macon, has joined the staff as nurse. The four bed hospital has two bedrooms and a ward. White and colored entrances and reception rooms have been arranged. The institution has two operating rooms and a completely equipped laboratory. Another room houses adequate X-Ray facilities. A Diathermy treatment machine has been installed in Dr. Boyette's office. Offering the last word in heating plants, the clinic is air conditioned throughout. Every effort was made to assure the structure, construction of which was started last July, being as nearly fireproof as possible. Dr. Boyette already has moved his office from Wilson's Drug Store where he has been located since soon after coming here June 1935. HOG KILLING TIME RETURNS TO SCHLEY Stiff Freeze Of Thursday Morning Is Ideal For Heavy Butchering Hog-killing time came back to Schley County yesterday. The coldest morning of the autumn, which found the thermometer dipping to 28 degrees and saw everywhere blanketed with a heavy frost, provided ideal weather for butchering and reports indicated many farmers took full advantage. Fattened on peanuts and milk and "hardened" on corn, the hogs were ready. And plenty of helpers were ready, too, for scarcity of willing negro labor is never felt at hog killings. Those who previously have been "jest too busy" or "down in me back" are eager to volunteer their services. They like hogshead cheese, and some of the liver, and the feet. Any of the scraps. Enviable skill is required to cut up the hog so that the meat is not wasted, and the hams, shoulders and sides will cure the best. The backbone is cut square so that every vertebra has a little pork chop attached to it. "Tenderloin" is another choice cut. They take odd pieces, some of the fat, the proper seasoning, and make sausage. Soon spareribs, crackin' bread and collards cooked with how jowl will be a popular and mighty tasty menu. Bacon side are prepared for smoking. Farmers sometimes vary their smokehouse methods but a popular formula is to use a cypress fire, with a touch of sassafras foot for flavor. This fire smolders for about ten days and nights. And the meat is turned each day or so to assure even swoming. Later, hams are sacked for protection and within three or four months they reach their peak flavor. end # 21