Newspaper Archive of
The Perkins Journal
Perkins, Oklahoma
October 26, 1989     The Perkins Journal
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October 26, 1989

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PAGE 8 -- The Perkins Journal .... linllil I Thursday, October 26, 1989 I Hi II The Natural Way By Dr. Jeff Black ...... II I Biology Department, East Central Ada, Oklahoma I University Pokeberries Our neighbor across the street told us this summer to not mow down our poke. She said the Eastern Bluebirds would eat the ripe pokeberries. She was right because we saw the plants covered with bluebirds today and they were eating the berries. This is definitely pokeberry season and, an appropriate time to write about them. Pokeberries are the fruits filled with seeds that grow on a 4-12 foot tall plant called poke, scobe, pigeonberry, pokeweed, garget, caobum or inkberry. The berries turn from green to red and eventually to a rich lush purple in the fall. They are beautiful right now in Oklahoma. The ripe purple berries were us- ed by the Portugese to give a darker color to their Red Port Wine. However, they also gave a disagreeable flavor to the wine, so the King at the time ordered poke cut before the berries formecL Many soldiers writing home dur- ing the Civil War cut their own quill pens from the wing feathers of a turkey, and then squeezed some of the red juice from the ripe purple berries of poke to use as their ink. A few of these letters, still legible, can be seen in museums today. The ripe berries have also been used in jelly, as a food coloring for cake icing and in pies and candies. The juice of the berries was also us- ed in early American medicines to treat tremors, cancers and hemorrhoids. ALl parts of the poke plant are said to contain a saponic glycoside poison which can be toxic to humans and livestock. This type of poison can cause severe gastric-intestinal pain and cramps, spasms, gastritis, vomiting, diarrhea and convulsions. Death can also result from paralysis of the muscles that con- trol breathing. The"root of poke contains the pokeberry. most poison and should never be I called the Oklahoma Poison eaten. Other parts of the plant alscr Control Center to obtain their opi- contain some poison. People often nion about pokeberries. A nice use the young sprouts in the spring woman told me it was the uncook- as cooked greens, but they should ed berries that were poisonous and becookedin atleast twowaters to as few as 10 pokeberries could'be rid the greens of any toxic dangerous, especially to a small substances, chilcL There are conflicting reports Even though harmful to humans, about the berries. Some cases of pokeberries are an important source poisoning have been blamed on the of food for birds such as mourning berries and yet some people use the doves, robins, bluej ays, cardinals berries in pies, etc. Other and cedar waxwings. Foxes, op- authorities say that it is only un- posums, raccoons and white-footed cooked green pokeberries that are mice also eat the fruits. There are poisonous, some reports of birds becoming in- There are also reports of fatal toxicated from eating ripe poisonings in children that ate the pokeberries. fresh berries or made them into a drink to imitate grape juic~ I Pokeberries are very visible in remember a Perkins youngster Oklahoma woods, so carefully about five years ago who became watch your children to prevent quite ill after eating a single them from eating pokeberries. Helen Willis "Homemaker Of The Week" : t October's Lovely Weather dead ripe fruit that has fallen from the trees after a good frost. I used By Zola Sample to make persimmon bread, cakes, OCTOBER is the best month of cookies, etc. I gathered enormous the year for me. It is the month of amounts in season to freeze. my birthday for one thing. I love The juice from the frozen fruit the bright blue autumn, made delicious punch along with Summer is over and all thingsother juices. I once served it to a seem to change. Menus change.Sunday School class. I could not Garments make a change to keep the punch bowl filled, it was warmer garb, blankets are dragged so delicious so folks exclaimed. It out of storage, was a great treat for folk. J ust about everything is different Cabbage is another tasty food pretty soon. It is a grand month to when made into krout. It goes well make a change for the winter with fresh pork when butchered in months aheacL the winter. Green peppers both hot It was a wonderful month for the and mild tease the appetite for a fairs. The weather sure did relish when eaten with other foods cooperate for once. Enrollment and can be easily prepared. Eating doubled and everyone must have habits chanbe in the month of been happy. There was everything .October. f~r all to enjoy, even horse racing Another great food for the fall of at the fair for folks that enjoy race& the yeer is sorghum molasses fresh We were greatly blessed with from the milL Cane can be stripped weather conditions while folk along from teh stak, took to the mill and the gulf states suffered from the made into fresh molasses. It is a damaging hurrican~ body and strength builder when Wal-Mart sent loads of supplies poured over pancakes, early to the damaged area and well the breakfast pancalms, or made into owner could afford it. He put his molasses cookies for a munching wealth to good use being the richest food returning from a country owner in the United States. school. It is wonderful to be able to help Hominy is cooked over an open people in distress. America is one fire in the yard from early field corrL country that goes all out to be It is boiled to a high degree, then helpful, use Lewis lye to remove outer skin, OCTOBER is a month of dif- then washed and ready to eat when ferent varitiesof food. Theturnips cooled. School children learned to are ready to harvest along with carry the whole grains in poclets to peanuts, horseradish, parsnips, eat while doing evening chores. It sweet potatoes to be dug and many is nutritious and better eating than foods from a late garden. Thisyear too much sweets. Early day has been a. great year for fall children learned to eat foods to gardens, build strong and health bodies. One friend said she had picked Cider making was another great two water buckets hffi of green food produced in tsh fall. Great beans along with other products, crops of apples were grown in an With groceries the price they are, early day on homesteads. Some the cost is cut down for families of neighbors owned a cider mill that four or five. produced liquid drinks and also Another grand fall product isvinegar for home use. The pioneer pumpkins. October is the month for did not go hungry or undernourish- the pumpkin. It can be grown ed ff energetic and could manage. rather easily in fields at harvest Johnny Appleseed traveled time. This year they are not as plm- across the WEstern states to fur- tiful as of other years, I learned, nish the early settlers with apple Jack-O-Lanterr~ may not be soseeds to start the homesteaders ear- plentiful for decorative pm2aoees. It ly orchards. is a Halloween decorative item in the area. Persimmons are another healthful food if one knows of a grove of trees and have had their eyes on the location before the possum takes over. I miss gathering persimmons. I love the outdoor trip, eating the Is Your Organization Doing Something Special? Let Others Know kbot i; It In The Journal .... 547-2411 B y Margaret Coate quilting, sewing, playing the piano, Most everyone knows our gardening, canning -- and taking "Homemaker of the Week" from cm,,,i of children and cooking. her "Quaker Quirks" column that had to leave my grandchildren appears in The Perkins Jounral behind in Texas,"Helen said, "but almost every week. I take care of the Smalley children" I have typed the church news She is proud as punch of these two many times, but had never had a little tykes. She likes to tell about chance to visit with the author what a good singer little Amanda, before - and what a nice visit I had age 4, is. She is planning to do a with Helen Willis Friday afternoon ! special entitled '%Valking and Talk- " n the Fifth Over a cup of hot tea, we visited ing With Jesus duri g ' about people we both knew andSunday Singing next Sunday. Her about the upcoming holidays, little brother, Terry, age 13 months, Helen's son James and some other will be there listening to her. children that love to stay at the Helen enj oys cooking and sharing Willis home were busy making and her recipes with friends. She shares dressing "Mr. Pumpkin Head"for with us some of her family's the parties they will be having, favorite recipes. Some of theredpes Amanda and Terry Smalley, use vegetables she grows in her children of Todd and Jan Smalley, garden. are in the care of the Willis family * * * * * while their parents work and they Shrimp Creole were busy helping get ready for the 2 or 3 large onions, chopped Halloween party, as was their3 or 4 stalks celery, chopped cousin. Brittanie Zaloudik, 1 sweet green pepper, chopped daughter of Julie and Kirk Smalley. 1 hot pepper {optional} The Willis family make their Saute above mixture in 1/2 stick home in the Friends Chapel par- butter, add sonage. Transplanted Texans, they I large can tomatoes have been pastoring that church for 'A cup catsup over a year now. Salt to taste Helen is originally from EastPepper to taste Texas and James from Louisiana Vs to 1 tsp. cummin but he was raised in Houston, as Creole seasoning to taste she was. James is the son of Edgar 2 to 3 cans shrimp and juice {tiny and Clara Willis of Honston and she bits and pieces are fine} is the daughter of the late Henry Cook 20 to 30 minutes. Serve and Patty Masters. over rice. ***** Helen and James share seven children. Gary and Cindy Bush live Basic Roux in Houston with their two children, 1 cup flour (all purpose) G ary, a 6th grader, and Niki, a 10th 1 cup cooking oil grader. Bobby Bush is a market Heat oil in heavy skillet and manager and makes his home ingradually add flour, stirring con- Houston, as doesDonnaandJamesstantly until chocolate brown. Loftin and their two children, Remove from fire and set aside. Jason. a 3rd grader, and Amanda. Always use warm water to dissolve in the 4th grade. Michelle Willis is roux. While you are at it, make also at home in Houston where she enough as it keeps well in or out of is an airline stewardess, refrigerator. Son James is a freshman at Coyle * * * * * H igh School. HIS hobby is raising Shrimp and Okra Gumbo rabbits. 2 Ibs. fresh shrimp, peeled The Friends Chapel Church is the 2 cups fresh okra, sli~l firstchurchwhereJamesWillishas 2 T. oil pastorecL Earlier he had worked in 1 onion, chopped the construction business with his Creole seasoning to taste father. "He accepted a calling from Salt to taste the Lord to be a minister," his wife 1 bell pepper, chopped explained, "and started attending 2 stalks celery, chopped Houston Graduate School of 2 cloves garlic, chopped Theology at the age of 44. "He also 1 T. Worcestershire sauce attended the Christian College of Roux America at Houston. Fry fresh okra in 2 T. hot oil for Helen feels right at home as a 10 minutes, stirring so as not to minister's wife -- she was raised in burrL Remove okra and set aside. a family of preachers and so was Put roux in pot with I/s cup hot James. His great granddad, a full- water. Add chopped vegetables, blood Cherokee, started the first In- okra and 3 quarts water and dian Baptist Church this side of the worcestershire sauce. Cook for I to Mississippi River. 2 hours. Add shrimp and cook 30 The Willis family came to theminutes longer. Serve over rice. community ease of Coyle {and west Enjoyl of Perkins} in July 1988 and '~ve * * * * * love this country," Helen said. Cajun Cabbage Casserole Hobbies for Helen include I medium headcabbage Getting ready for the Halloween party at Friends Chapel Is fun for all, including Helen Willis (right)',~her son James with Terry Smalley, Brit- tanie Zaloudik and Amanda Smalley. 1 lb. ground meat crumbs and bake 20 to 30 minutes V4 cup green onions, chopped at 300 degrees. If mixture seems 2 cloves garlic, minced dry, qdd milk or watsr. Very goodll 10Vz ounce can cream of mushroom * * * * * soup French Fried Sweet Potatoes I cup boiled rice Peel raw potatoes and cut into Vs Creole seasoning to taste to 3A inch strips. Soak in cold, I/2 stick butter salted water for a short time; drain C hop c~abbage and boil til tender and dry between paper towels. Fry but still green. Melt margarine in in deep fat, 3 to 5 minutes until deep skillet and fry ground meat brown. Drain on paper towels nd with onions, garlic and creole sprinkle with salt. Serve with pork seasoning until brown. Mix cab- chops, steak, ham, etc. Also good bage with meat, add soup, green sprinkled with a mixture of sugar onion tops and boiled rice. Pour in- and cimmanon. Especially good to baking dish; top with bread with ham_ I School Reunion Held The former school districts of IXL, Pleasant Valley, Falrview, Salem, Centerview and Elm Grove held their reunion Sunday, Oct. 15th at the Elm Grove commlmity buildin~ A lovely potluck dinner was en- joyed by all at 1 p.m. After a business meeting, the afternoon was spent visiting with old friends and classmates. Those present were Loyd and Eva Rick, Mike and Ethel McCracken, Chester and Nona Rains, Wally and Ethel Ryland, Leonard and Thelma Lowe, Mande Edmondson, Sylvia iRains) Messcheart, Chester Ingram from Stillwater. Verl and Juanita Walker, Ed and Flora Cundiff, and Margaret Graves, Richard and Patsy Rains and sons Dox, Derrick and Devin, Ben Cundiff, Frances Burton and Lorayne West from Perkins. Glen Nottingham, Chet and Lavone Cundiff from Coyle, Clayton and Edith Rains from Glencue, Robert and Kathryn Mit- chell, Wagnor, Francis and Louise Poling from Yukon and Addle {Barnett) Yost from MulhalL Sas The annual ly reunion was 21, 1989, at the west of Perkins. Guests of Honor at i lucheon were and Neal Sherrod celebrated birthdays Those attending Sasser Leonard, Pat Leonard, Agnes Sasser, Virginia Sasser, and Denise Perkins. Also attending Barbara Waiters Cox, Dustin Cox, Sheri Waiters Waiters, Janice Charles Steate~ Jessica Steates, Ruth Lynn Walters Waiters, all of O thers Waiters Fresse, Derri Freese~ Christy Curby of Marie Walters Rodmt Charlotte Rosemary Martin tin, Bar tlesville. Terry Rodman Tate, Trish Webb, and Casey Webb, Gladys Sherrod, Ringgold and Jim Springs; and Johnna ] Julie Jones of Fatman & Look Who's Next of B lack Worth When Harry , i! 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