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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