Notice: Undefined index: HTTP_REFERER in /home/stparch/public_html/headmid_temp_main.php on line 4394
Newspaper Archive of
Golden Valley News
Beach, North Dakota
December 6, 1934     Golden Valley News
PAGE 6     (6 of 8 available)        PREVIOUS     NEXT      Jumbo Image    Save To Scrapbook    Set Notifiers    PDF    JPG
 
PAGE 6     (6 of 8 available)        PREVIOUS     NEXT      Jumbo Image    Save To Scrapbook    Set Notifiers    PDF    JPG
December 6, 1934
 
Newspaper Archive of Golden Valley News produced by SmallTownPapers, Inc.
Website © 2025. All content copyrighted. Copyright Information
Terms Of Use | Privacy Policy | Request Content Removal | About / FAQ | Get Acrobat Reader




THE BEACH, N. D.0 ADVANCE T~IURSDAY, DECEMBER 6, UNION AM I MY BROTHER'S KEEPER? What though my Brother Man feels pain Discouragement and Woe ? What though indifference shrouds his path He knows not where to go ? What though he needs a helping hand, A friendly word or smile To guide him from his erring ways, Or light his path the while ? :.. What though my brother does not think Of things the same as I ? ~ Should I ignore and shun him, as He passes by? ,-', .... Should I neglect my daily task To set his feet aright ? ........... Or should I sacrifice my own To give him light? ~ .~. To each of us upon this earth %',v ..... God sets a task: ...... To aid and cheer our fellowman His hand to grasp. ,~ ~ To show to him, as best we can The way to save his home and land, That Faith in God means faith in man-- This is our task. ~G. R. INGRAM, Secretary ~.."~ Nelson County Farmers Union. , They are Farmers Union mem- ~era, too, because their father pays ~nes into the organization. They ~e'all under sixteen years of age, not old enough to vote, so they ~/a~ ~t registered at the State Of. ~i/fice~ "We do not know how many ~b~r~ are, but they do use a lot of lesson leaflets. They learn the Creed. Many a ~iJnvenlle has been awarded a copy ~i~of the Farmers Union Creed for ,~:memorlzing and repeating it at a ~ocal meeting. They Study the lessons on Co- ~operation. Good marks and good ~attendance are rewarded by spe- Cial pins. Three North Dakota 'Juveniles have earned pins--Muriel i Carlson of Homer local in' Stuta- !man county being the first, and Pearl Johnson and Ruth Sanders ~of Scoviile local in Ransom coun~ ~re the others. They write to the Junior Page of the Farmers Union Herald, Just as to the earn & @ell- the page and many of badgeS: the Wograms. a rePuta- the work they do in pro- of them have aP-i Irate convention pro-! .1flame and made a real "hit" with 2 learn to give four. begin young ---some of them are only ten years old, and can talk intelligently and about the things they lessons. Many of Farm- many a member. They "grow up to be Juniors in a and will never p he "organized" into the They are the ~wlde and Joy of local leaders, be- ~m~use they willingly take part in ~the programs and like to study the lessons. Their nimble fingers have made some beautiful booklets, poe. t~m 4rod m~es. They aren't old enough. ~ney haven't any turkeys, and live- stock, cream nor grain; They haveno cash to buy the gas, LNo matter what the gain. They can't win the E~say Contest And help eat lunch, up for the Farmers bet they're old enough! ~Farmers Union Parade, March 1934 program. Juveniles in Manna local, Stuts- short essays on I Am a Farmers here are some "I'm glad I'm a Juvenile becatum about how the Farmers the iUnion was started. The first I am going to tell you is about coopera- tion and how it started. It was started by a little group of weavers over in England. They had to work hard in the mills. Their wages were low and they had a hard time tO mbk~ a l|ving for their~ families. So they set a date to meet and talk over a plan of making a better livnig. This was through co-opera- tion." Phyllis Iverson: "We learn sto- ries about dividends .... We also go to the regular meetings in the Town Hall. We say our yell, sing our song and answer a few ques- tions. We also go to Rally day where I have never been before. We get to see each other often. We make books so we can keep our lessons neat .... We will grow up to be real co-operating 'people." Avis Johnson: "I am glad I am a Farmers Union Juvenile because I learn why we should be Farmers Union mmmkers and how to co-op- crate.... I am glad they started cooperation. We learn haw the first Farmers. Union was etarted at Point, in Rainss county, Texas, in the Smyrna schoolhouse on Sep- tember ~, 1908... When our par- ente go to~:' the local meetings, we Juveniles like to go with them and take part. Before I was a Jure- nile, [ always L had to stay home and go to bed. Well, that wasn't so much fun." Ruth Derby: "First we learned that the Rochedale Society was the first one to co-operate. They start- ed a tittle store by .saving one pound of money. That is about five dollars in our money, and in that way they started a little store. There were only twentY-~even men and one woman that started this ~tore. These people were very poor .... Some of the people laughed at them and made fun of them, but the little store opened Dec, $I, 1844 .... After one year they had eighty members in their society. Now the store grew." DO YOU KNOW~ WhO the president of the Na- tional Farmers Union is ? The name of the only living char- ter member of the first local? In what state the Farmers Union was started? Approximately h o w long the Farmers Union has been in exis- tence ? In what way our educational or- gan/zation differs from the busi- nees organization? Who the state board members from your district is? Where the state office is located and who your state secretary is? What topic the Juniors studied this last year? What the qualifications of a Jun- ior member are? What the name and number of your own local are? What we mean when we refer to "tha Rochedale principles"? EverY boy and girl who is a Juvenile member of the Farmers Unio~ should be able to answer all Of these qnestions correctly by the time they reach the gge of six- teen. How would you be graded as a Juvenile? ' I r I I I "TWO things," said Kant, "fill me w/th breathless awe: ~ starry Heaven and the moral law." But I know a thing more awful and olmeure-- The long, long patience of the plun- dared poor. --Edwin Markham. helped with the dish weshi~g. T NEWS, NOTES, l AND NOTICES STOCKHOLDERS' MEETING The annual stockholders' meet- ings of the business activities 1o. cated in St. Paul and South 4~t. Paul have been called according~to the following schedule: The Farm- ers Union Livestock Commission, at St. Paul, M|nnesota Building of- rice, December 10; The Farmers Union Terminal Association at St. Paul, in the office of the associa- tion on December 11, and The Farmers Union Central Exchange at St. Paul, in the office of the as- sociation, on December 13. THE FUND GROWS The Talbott honorary member. ship fund which originated at the state convention is growing. It was the result of a resolution which proposed that Mr. Talbott be made an honorary member of every local in the state by $3.50 being paid in- to the 4~tate treasury to be used for furthering Junlor work. The money is to be raised by the Jun- iors. This week we have remit- lances from Golden Valley local, Williams county; Butte Valley lo- cal, Benson county, and Homer lo- cal, Stutsman county. Homer local turned in 350 pennies. ~ REPORTS OF DELEGATES Those of us who have been at- tending local meetings recently have had the pleasure of hearing some very interesting reports given by delegates to the state conven- tion. We want to commend these people upon their faithfulness to the task they were given. They have succeeded in taking home a real message to those of the local who were unable to attend. THE DECEMBER PROGRAM Program material was mailed out from the State Office on Novem- ber 15. This is the December pro- ~ram which should reach the pro- gram committees and local leaders in plenty of time to use for the December meeting. To those who are not familiar with the program service, we wish'to say that month- ly programs are prepared by Mrs. G. H. Edwards, State Junior Lead- er, who is assisted by Mary "Jo Welier, Assistant Junior Leader. They are mailed out from the State Office In mimeographed form the lSth of each month. THEY ARE FREE, upon request. The I)ocem. her program ~entalns the following material: Message to the Local, "Brotherhood in t h • Farmers Union"; reading, "Another 'If'"; four.minute speech, "Milk vs. Alco- hol"; reading, "Ring Out Wild Bells"; playleL "Where There Is Christmas"; and reading, "Broth- erhood." There is also a letter to the local leader included with the program. SAVE YOUR PAPERSI The November 5tb issue of the North Dakota Union Farmer con- tain~ the resolutions that were adopted at the state convention. The November 19th issue contains, the state by-laws as amended at the state convention. SAVE BOTH OF THESE ISSUES for future ref- erence and use. BENTRU-AMERICU8 Bentru-Amerlcus Deal has been reorganized under the s,~pervlslon of Herbert Graham. This is now an active local in Grand Forks county with a membership of ~3 dues.paying members. $5 honorary members, and 17 Junior members. KEEP BEST TURKEYS FOR 1935 BREEDING Selection of the best birds in the flock for breeding use 141 1935 has been recommended to North Dako- ta turkey producers by O. A. Bar- ton, professor of poultry work at the State Agricultural college. Hc euggests that the birds for breed- ing be selected before any sales are made in the fail. "Select for breeders turkeys that prove by their condition that they have the characteristic for early maturity and finish. Dispose of all unthrifty and abnormal turkeys, crooked breasts, and the like. As a rule it will not pay to hold them for a longer feeding p~riod." However, Barton adds, all heal- thy, normal turkeys that are not well finished should be kept and fed for a later market. In October, Prof. Barton conduct- ed more than a score of turkey demonstration meetings for the ex- tension service in Rlchland, Sar• gent, I~Mo~, Ransom, Dickey, McIntosh, Emmons, Grant, Hettin- "gar, Stark. and Oliver counties in cooperation with county agents. "If the finishing of your turkeys for market involves any material change tn the ration fed or in the method of feeding, it is advisable to make such changes gradually rather than suddenly becanse tur. de.of habit and follow gradua~ the National Cook Book Lesson No. 8 (Continued from Page 3) 2 cups bread flour Cold water 4 quarts boiling water 1 quart finely mashed potatoes ½ cup salt ½ cup sugar 2 dry yeast cakes ½ cup lukewarm water Blend the flour with sufficient cold water to make a smooth paste. Batter, Sponge and Do~q~h Method (Overnight Method, Using Dry Yeast) 1 dry yeast cake 1 pint liquid 2 tablespoons sugar 2 tablespoons shortening 3 tablespoons salt 3 pints liquid 2 quarts bread flour 3% quarts bread flour Dissolve the sugar in one pint hot water; cool to lukewarrn--90 degrees F. Drop in the yeast cake, let stand for 45 minutes or until soft. Scald the remaining liquid with the short- ening and salt. Cool to 90 degrees F. or luekarm. Beat in the two quarts of flour to make a batter which may be beaten without splat- tering. Stir in the yeast mixture, bea for a few minutes with a double dover beater. Cover, let stand in a warm place. 85 degrees F., until light (over night). Stir in the re- mainder of the flour gradually, mix- ing with the hand when it becomes too thick to use a spoon. Turn on to an unfloured board, knead lightly until very smooth. (The surface should be covered with tiny bubbles and the dough should show small even-sized bubbles when cut thru.) Place in a greased pan, warming both pan and cover to prevent chill- ing the dough. Cover closely, set in a warm place, 80-85 degrees F. until doubled in bulk 2 or 3 hours), Knead in lightly with the fingers to break up the large air bubbles. Do not remove from the pan. Put back to rise to doublbe its volume (2 or 3 hours). Knead down lightly on an unfloured board, shape into loaves, which will half fill bread pans• Place In greased pans, cover, let rise in a warm place. 80 degrees to 85 degrees F., until doubled in volume. Place in the oven at 400 degrees F. for 15 minutes, lower to 375 degrees F. and bake until done. Makes four two-pound loaves. (Using Compressed Yeast) I cake compressed yeast 1 pint liquid 2 tablespoons sugar 2 tablespoons shortening 2 ~tablespcons salt 3 pints liquid 2 quarts bread four 3% quarts bread floRr Prepare exactly as in directions for Batter, Sponge and Dough method, using Dry Yeast, except that yeast will dissolve in 15 to ~5 minutes. Compressed yeast will take about two-thirds the length of time re- quired by dry yeast, considering the whole process. Quick Dough Method (Using Compressed Yeast) % cup milk 3-4 cup water 1 cake compressed yeast I teaspoon salt 1 teaspoon sugar 1 teaspoon shortening Bread four Dissolve the sugar in ¼ cup bOfl- Lng water, cool to lukewarm, 85 de- grees F. Drop in the yeast, and let stand for 15 to 25 minutes to dis- solve. Scald the milk; add % cup boiling water, stir in salt and short- eninff. Let cool to 85 degrees F. Warm the flour and stir sufficient of it into the milk mixture to make a batter which may be beaten with- out splattering. Add the yeast mix- ture and beat very thoronghly with a wooden spoon. (The mixture must look very smooth and elastic.) Then mix in enough warm flour with the hands to make a dough that will not stick to the fingers. Knead on an unfloured board until very smooth and elastic, so the finger pressure will leave no firm depression. Place in a greased pan, cover closely and let rise at 85 degrees F. until doubled in bulk (2 or 3 hours.) Knead in from the sides of the pan to work out large air bubbles, cover and let rise until double in volume (1 to hours.) Knead down. form into loaves which will half fill bread tins, and again knead until very smooth. Place in buttered pan, cover, let rise in a warm place until doubled in bulk. Bake as usual. Ra~ Made Fancy Bres~ Raisin Bread--Using any of the bread mixtures increase the sugar bY 1 cup and shortening by ½ cup, to ~A quarts of flour. Ad~ 1 pound ~~, ½ pound cttrrants, and dried, to the ~ure, before forming into loaves. Graham Ba~ul--To 2½ quarts of flour, increase the sugar about ½ cup and shortening by ~ cup. Sub- stitute ffraham or whole wheat flour for ½ the amount of flour required. Easy ~ RoUs (Made by Quick Method with Com- pressed Yeast) 1 cake compressed Yeast II-3 cups milk teaspoons sugar 2 table~mo~ butter 2 cups bread flour (silted and warmed) 1 egg 1 flour (~'ted and Mexico's Past, Present, Future t The past, present and future presidents of Mexico pose together for the first time during a conference in Mexico City--left to right, General Abelardo Rodriguez, present president; Emilio Portes Gii, former president, and General Larazo Cardenas, who takes o~ce Dec. 1 ~or six_~aar~ • warmed) Scald the milk with the sugar and butter, and cool to 90 degrees F. Drop the yeast into the cooled milk, let stand for 20 minutes at 85 degnees F. Beat in the 2 cups flour and beat until fuli of bubbles. Add the well-beaten egg and the sa:+~, combine thoroughly, sift in the remaining flour to make a soft dough, just stiff enough to handle. Turn onto a lightly floured board, knead lightly until very smooth (test by finger pressure.) Place in a lightly greased bowl, brush over with melted butter, cover closely and let stand at 90 degrees F. until doubled in bulk. Turn onto board, form into clover leaf rolls by pinching off small pieces of dough and roiling lightly into a ball; place three to- gether on a greased baking sheet or in muffin tins to represent clover leaves (or any other way desired.) Cover, again let rise until doubled in bulk. Brush over lightly with milk, bake in a hot oven, 400 de- grees F., until brown~about 20 minutes. Variations of Luncheon Rolls Marmalade Buns--Form dough be- fore last rising in balls a little larg- er than a walnut. When ready for baking, place I teaspoon marmalade on top of each bun. Bake as usual. Coconut Buns--Sprinkle the risen buns before baking with shredded coconut. (If shreds are very long, chop.) Fringe Folds--Roll dough before last rising to 1£ inch thickness. Cut out with round cutter; on one ralf of round, place a sweetened cooked prune, stuffed with an almond; wet edges of dough, fold over, seal well. (Stoned, stuffed dates may be sub- stltuted). Complete as usual. Nut Buns--Press a half English walnut into center of small round bun before last rising. ~helsea Roils--Using the Lunch- con Roll dough, roll after the second rising of the dough to % Inch in thickness. Spread with a mixture of 1 part mel~ed butter and 2 parts brown sugar, sprinkle over with cur- rants and cinnamon, Roll up as a Jelly roll, sealing well at the edges. Cut down 3-I inch thick with a sharp knife. Place in a greased pan, cut side down 1 inch apart. Com- plete as luncheon rolls. Old-Fashioned Coffee Cake Pat "Luncheon Roll Dough" be- fore last rising, into a square or ob- long pan to 1 Inch thickness. When ready for oven. brush with melted butter, sprinkle generously with brown or granulated sugar, and cin- namon. Bake as usual; cut in strips, 4 by I inch, for serving. Rich Coffee C~ke • Prepare as Old-Fashioned Coffee cake, but use to sprinkle over it a generous layer of this mixture: cup butter ½ cup brown sugar 3 tablespoons flour 1-8 teaspoon salt 1 tablespoon cinnamon 3-4 cup roughly chopped almonds Cream butter with sugar, flour, cinnamon and salt; spread over the dough, sprinkle with nuts. Bake at 375 degrees F. (If the topping shows a tendency to burn, cover it with brown paper). Rich French Yeast Rolls I cake compressed yeast 2-3 cup milk 2 cups bread flour (warmed and sifted 4 tablespoons fruit sugar 2 cups bread flour (warmed and sifted) 3-4 teaspoon salt 1 cup butter 4 eggs Scald the milk, cool to luekarm, Scald the milk, cool to lukewarm, 90 degrees F. Drop in the yeast cake, let ~aud for 20 minutes to dissolve. Sift in the 2 cups flour with the fruit sugar, beat thorough- ly. Cover with waxed paper, close- ly. Set in a warm place, 90 degrees F., until doubled in bulk, 45 to 60 minutes. Cut the butter finely into the re- maining 2 cups of flour, with which CARLYLE AND /SOUTH VALLEY Mr. and Mrs. Russell Denton and son left Wednesday for Kenmare, N. D. to spend Thanksgiving with a brother, Kenneth Cripps. D. E. Cooper left Wednesday for Aberdeen, S. Dak., for a short visit and will bring Mrs. Cooper back with him. Elmer Cooper returned ~nursday from Washington where he went early in the fall to pick apples. Mr. and Mrs. A. E. Beach were Thanksgiving Dr. and Mrs. E. Butter. Mr. and Mrs. Claude and family were Mrs. R. Rowley, Mr. and Mrs. Alfred en- tertained Mr.U.O. H0ff- man, Reinzi Misses celia Miller, Helen Verna Scheffer at dinner. Mr. and Mrs. Oec~rge Gearey and Mrs. Frank Meeker and ter motored to Dickinson to have Thanksgiving dinner their daughter Helen and son The Golva Sunshine society Wednesday with Mrs. Baughman of Beach when a dinner was served. A fairly attendance was app~clated two old time members ~ho are at ways most welcome. The next meet- ing will be in two weeks, when the husbands will be entertained in a form of a Christmas party for all members, husbands and children. A Christmas tree with plenty of decor- ations, with songs and program are being planned with a gift for all. candy and popcorn balls and nice lunch. Mr. and Mrs. H. P. ~, Mr. and Mrs. George Hammond, Azalla Hammond, Helen I)unstan and Verna Scheffer were Sunday dinner guests at the Scheffer home. A little six-pound baby boy ar- rived at the E. N. Sanford home on Saturday evening, to the happy par- warm place, 90 degrees F.~ until doubled in bulk (about 2 hours.) When very light, set in a cold place until firm enough to handle on the board, about 1 hour. Roll lightly on a slightly floured board to ½ inch thickness. Spread thinly with melted butter, cut into 4 or 5 inch squares, then cut each square in half cro~ to form a t]~r~- cornered piece of dough. Brush lightly with butter. Roll from the wide side to the point. Place on u greased baking sheet, let stand un- til doubled in bulk, and bake in a hot oven, 400 degrees F., until gold- en brown (20 to 30 minutes). Coconut Brioche--Using the Rich French dough, roll after chilling to 1-6 inch thickness. Spread very thinly with melted butter, sprinkle over with brown sugar and cinna- mon. Roll up as a jelly roll (Roll should be 4 inches thick.) Slice down 1-3 inch thick, place cut-side down in greased baking dish, ½ inch apart, sprinkle with coconut. Com- plete as Rich French rolls. To Glaze Yeast Breads (a) Brush with milk before baking. (b) Brush with beaten egg and milk or water before baking (1 egg to ½ cup liquid). (c) Brush with a sugar syrup (1-3 cup sugar dissolved in 2-3 cup water) Just before browned. (d) Ice thinly with a plain c~n- festioner's frosting when almost cold. Confectioner's Fresth~ for Y¢~t Bread tablespoons hot milk or water 1 cup icing sugar 3-4 teaspoon va~lla Sift icing sugar into hot liquid until thick enough to spread. Flavor, use to ice fancy breads Just before cold. Of course, there are del~htful quick breads (made without yeast) in other lessons and in the books of the salt has been sifted. Mix in t~e the Easy Way series. Whilst every well-beaten eggs. Combine the two i one may not care to go in much far mixtures, beat until very smooth and I yeast mixtures in these days of good light, tt~g the hands, if too .hear i and varied bakery ~ervlce, every zor wooaen spoon. (The aougn [ cook will find keen Joy in trvln# the f in ...... should break of tiny pieces, J quick recines rather t, han be sticky.) Place in a[ " " bowl, eover closely, set tn a J (Continued Nezt Week) ents, Mr. and Mrs. Stahley tree. A number of South Valley attended the first Sunday movie ~ Beach Dec. 2 and reported a show and large crowd. Mr. anff Mrs. W. Swanbro daughter entertained Mr. and Wilbur Hammond and family Thanksgiving day. Mrs. Claude Lurid her husband's birthday evening, Dec. 1. Three tables several games of whist were A lovely lunch was serve~L Mr. and Mrs. Art Moline daughter spent Thursday at Oscar Petersen home. Mrs. E. Novak, Mrs. Anna and Miss Viola were Dickinson itors the forepart of the week. Mr. and Mrs. Tom Fulton Fulton, Mr. and Mrs. Alvin send and daughter Betty Thanksgiving day with Mr. Earl Roppe at Glendlve. Mrs. Melvin I~, Mrs. Randash and Mares Hartse with Mrs. C. R. Stuart Friday Ining. Cards and refreshments pleasant pastimes. Mr. and Mrs. Melvin Harts, and Mrs. Ward Fisk and : spent Thanksgiving at the H. Fisk home. Mrs. Maude Moe of arrived Wednesday for a visit her father, Fred Brown. She turned Friday. Mr. and Mrs. Douglas were visitors of Mr. and Mrs. Moline Friday. J. O. Feragen of Wihaux was weekend visitor at Carlyle. Messrs and Mesdames Dudley Frank Fulton famllies were tained at the C. M. Fulton Thursday. Mr. and Mrs. Ous Mollne Thanksgiving guests at the Moline home. Mr. and Mrs. John Fesgard following guests and ~Jessrs. and O.C. and Tabor, Nolan Bather, Harold Carl families. and Mrs. and and Mrs. Leon Mr. and O. Thanksgiving at the home in Celma Woodsend witll relatives near England. A~ large number friends nei~bors gathered/ the Sch~b0e home we~t of Carlyle urday e~ening fo~a rgular old good~ time dan@ and party. 0CCa.Sk~ was ~re, ~ohuboe's day. Five surveyors were at home for dinner owing to the fact of a survey on the Beaver much talked of dam. Mr. and Mrs. ~has. ~epard family were Thanksgiving guests the A. Hoverson home at Ollie. A shower was fftven for Mr. Mrs. Jewel Setera at the Edge school house Saturday even~. great many nice gifts were and pleasant time spent in visiting and lunch. IF~| P~ml~" Railway The first public Ing railway in the world was a mile line between Stockton Darlington, In England, says finder Magazine. George son built and drove the first locomotive used on this in 1825 horses were principally used draw cars over the rana early railway line, ~sing all power, was the Liverpool and chester, opened in 1880. The steam-powered railwaY line, ever, intended for public tation and locomotive was in the United States on Charleston and Hamburg line in South Carolina. Cents amiie for the Holi in coaches t mile in ~csnd- ard P' for round- trip ~ Northcn-n Railway. Berth ex- Between some poinm is even less than mile.) ,SaJe Dec. 13 to