Cranberrry Contest

FIVE WOMEN TO RECEIVE PACK OF CRANBERRIES

FOOD EDITOR ANNOUNCES SIMILAR CONTEST WITH SIMILAR AWARDS FOR NEXT TWO WEEKS; ENTER YOUR RECIPE NOW!

Twenty-five pounds of cranberries, donated by the Wisconsin Cranberry Sales company, will be given to the five prize winners for excellent recipes submitted in The Tribune’s latest food contest. The names of the winners are as follows: Mrs. Leslie Holtz, city, Route 6; Mrs. T.J. Johnson, city, Route 7; Mrs. William Myers, Vesper, Route 1; Mrs. Emmett Knuteson, city, Box 35; Miss Irma Helena Heuer, Pittsville. The prizes will not be available until October 25, when they may be obtained at the Tribune office. Each will receive 5 pounds of berries.

New Contest On

On October 28 we shall again award prizes for exceptional cranberry recipes when similar awards will be made. Here and now is your chance to get a supply of cranberries which will last the ordinary family quite a while. Let us have a banner number of recipes in this contest. What is your favorite cranberry preparation? Send yours and tell your friends to send theirs also. Whatever is worth winning is worth the effort of working for. This requires little effort and the prize is a good one.

The recipes sent in by the various winners are as follows:

Massachusetts Cranberry Pie

Prepare favorite pastry as for pie, and line the pie plate
3 cups cranberries
1/2 cup brown sugar
2/3 cup corn syrup

Put berries through food chopper using coarse knife. Place in plate on top of pastry and add syrup and sugar.

Place in bowl:
5 tablespoons flour
5 tablespoons brown sugar
3 tablespoons butter

Work in mixture with fork until free from lumps and well blended. Spread over the pie filling. Cover with top crust and place in moderate oven, baking from 40 to 45 minutes. All measurements are level.

Irma Helena Heuer.
Pittsville, Wisconsin.

Bananas Baked With Cranberries

Wash one pint cranberries, pour one cupful of boiling water over them. Cook quickly until done and press through a sieve. Peel six large bananas and cut in half lengthwise and crosswise and rub with the juice of half a lemon. In the hot cranberry juice, dissolve 1 1-2 cupfuls of sugar. Pour mixture over bananas and bake in a hot oven until fruit is tender. Remove carefully to a serving dish and chill well. The berry juice forms a rich jelly over the bananas. Serve with or without whipped cream.

Mrs. Emmett Knuteson,
City, Route 7, Box 35.

Cranberry Conserve

4 cups cranberries
1 1-2 cups water
1-2 pound raisins
1-2 pound chopped walnuts
1 orange, juice and chopped rind
3 cups sugar

Cook the cranberries in water until they burst, then rub through a sieve and ad the remaining ingredients. Cook until thick, about 25 minutes.

Pour into hot sterilized jars.

Mrs. William Myers
Vesper, Route 1.

Cranberry Dessert

1 cupful raw cranberries
2 cupfuls sugar
1 cupful apples chopped
1-2 cupful nut meats chopped

Grind cranberries and apples in food chopper. Mix in the sugar and let stand for an hour. Just before serving add nuts and top with whipped cream. This tastes similar to fresh strawberries. A simple dessert.

Mrs. T.J. Johnson,
City, Route 7.

Candied Cranberries

2 cups cranberries
1-2 cup water
2 cups sugar

Pick over cranberries. Prick the skin in several places. Stir sugar and water until dissolved. Boil until thick and syrupy. Add cranberries and cook until mixture shows signs of jellying. Let fruit stand in hot syrup ten minutes. The remove berries and drain on wax paper. These may be served with ice cream or as a garnish for steamed pudding or as any candied fruit.

Mrs. Leslie Holtz,
City, Route 6.

Wisconsin Rapids Daily Tribune (Wisconsin Rapids, Wisconsin) Oct 14, 1932

Same Dog, Different Day

Image from Bite the Apple

Teacher (sternly) — This essay on “Our Dog” is word for word the same as your brother’s.

Small Boy — Yes, ma’am; it’s the same dog.

Sheboygan Press (Sheboygan, Wisconsin) Mar 2, 1934

Pumpkin Pie Time

THE OLD-STYLE PUMPKIN PIE.

Some like a fancy custard pie.
Or apple, mince or game.
Or some new-fangled article,
I ‘low, just for the name,
I ain’t so p’tic’lar’s some I know,
And different from the rest.
But the good old-fashioned pumpkin pies
Are what I love the best.

I’m hankerin’ for a piece, right now.
Of the pie that mother made,
When I came home from school I,d get
A hunk and in I’d wade.
And, (p’r’aps my mouth is somewhat large)
Though I’d resort to tears.
She wouldn’t give me another piece
Because it mussed my ears.

I’ve lingered here a lifetime since,
Put up with what I got,
But oft in dreams I’m back again
To that old familiar spot.
And then, at such times, I can find,
On the butt’ry shelf arrayed,
A row of good old pumpkin pies,
The kind that mother made.

— Philadelphia Times.

Lima News (Lima, Ohio) Nov 3, 1898

Times Record (New York) Nov 4, 1943

FOR THE IDEAL PUMPKIN PIE
_____
Why Wait Until Thanksgiving to Enjoy This Exclusively American Delicacy? — Make It Now.
_____

Our neighbor came to call early this morning with lips stained a dark purple from a saunter through the arbor; on his arm he carried a basket of grapes and in each hand a big red apple, and in his buttonhole a spray of goldenrod, and the first red autumn leaf made him quite gorgeous. Under his arm he carried a pumpkin, so we invited him to breakfast.

One should not wait until Thanksgiving for the first pumpkin pie, but begin putting their appetite in training for the feast by some preliminary work on the American pastry.

Steam the pumpkin instead of boiling it, and when cool press it through a fine sieve or vegetable press.

For each pie allow a pint of this strained pumpkin, one cup of rich milk, one egg, one-half cup of sugar, one teaspoon of ginger, one-half teaspoon of allspice, one-half teaspoon of cinnamon and a little salt.

If the milk is brought to the boiling point before the other ingredients are added the pie will bake more smoothly.

The crust should be baked before the filling is put in, as this prevents it becoming soggy. Unlike most custard pies, pumpkin requires to be baked quickly. When the top is brown, firm to the touch and glossy it is done.

— Henrietta D. Grauel, in the Cleveland Leader.

Sheboygan Press (Sheboygan, Wisconsin) Nov 11, 1912

The Frederick Post (Frederick, Maryland) Nov 20, 1923

CRADLE SONG

For the frost-rime now approaches,
And the price of eggs is high,
While the grapes hang blue and purple
On the vines.
From their store the wild bee poaches
Knowing winter time is nigh,
And the pickle snuggles deeper
In the brine.

Winter’s coming, coming, coming,
And the vittles that it brings
Fetch a trembling tear of gladness
To the eye.
You can hear the turkeys drumming
While the first fall sausage sings,
And the whipped cream lights upon
A pumpkin pie.

Love, the scoffing of the summer
That they talk of leaves us cold
All these ices and these salads
Give no thrill.
Each day’s rations leave one glummer
Yeh, but pumpkin pies are gold,
Welcome, then the blizzard coming
O’er the hill.

Kokomo Tribune (Kokomo, Indiana) Nov 21, 1929

Sheboygan Press (Sheboygan, Wisconsin) Jun 26, 1912

The Frost Is on the Pumpkin, So of Course We’ll Have Pie

Open Season For Dessert Popular Since Pilgrim Days

By LOUISE BENNETT WEAVER
AP Feature Service Writer

ITS OPEN SEASON for pumpkin pie, a dessert treasured in America since Pilgrim days.

In preparing this famous fall pastry, there are three important things to consider. First, the crust’ it should be short and well fitted into a deep pie dish. Second, the filling; it must be subtley pungent — not too spicy or too flat — and it should be very creamy and a rich brown color. Most important is the baking.

Cook the pie ten minutes in a moderately hot over — about 450 degrees. That helps prevent a soggy under crust. Then reduce the heat to moderately slow — about 325 degrees — for forty-five minutes to give the filling its desired velvety texture. Always cool the pie on a rack.

DRY PUMPKINS ARE BEST

You can use any of the excellent canned varieties of pumpkin for the filling or cook up your own golden fruit. If you cook your own, cut the pumpkin into medium-sized pieces, discard peel, seeds and fibrous portions. Steam until the pulp is soft and press it through a fine sieve.

Dry mealy pumpkins make the best pies. So, if your pumpkin is moist, cook it over a low heat or in a double boiler until the moisture has evaporated.

If your recipe calls for three eggs and you are a little short, you can substitute two tablespoons of flour for one egg. Add it with the sugar.

TOP DRESSING

Pumpkin pie fillings sometimes have a flecked appearance, but you can easily prevent it by thoroughly blending together the sugar, salt, spices and pumpkin before adding liquids.

The favored pie steps right out when it’s dressed up with a new topping. For instance, then minutes before time to take the pie from the oven, sprinkle it generously with grated cheese or carefully cover it wit ha slightly sweetened meringue flavored with a few gratings of orange peel.

Cocoanut, marshmallows, chopped candied ginger (just a dash), candied fruit peels, dates, raisins or nuts also introduce variety. Use them for topping or add them to the filling before it is baked.

A sponge or chiffon pumpkin pie is of the lighter, fluffier kind. Add the egg yolks with main part of the ingredients and then lightly fold in the beaten whites just before the mixture is poured into the crust. A whipped cream coating gives this pie a real party air.

A two-crust pumpkin pie is a novelty. Bake a one-crust pie, as usual and at the same time bake a lid of pricked crust that will just fit on top of the pumpkin. Just before serving the pie, slip the lid into place.

PUMPKIN PIE

Two cups steamed and strained pumpkin (canned pumpkin may be used), 1 cup pure New Orleans molasses, 1 teaspoon cinnamon, 1 teaspoon ginger, 1-2 teaspoon salt, 1 egg, 1 cup rich milk.

Mix ingredients in order given and bake in one crust. Top of pie should be sprinkled with sugar, cinnamon and dots of butter before it is put into the oven. Canned pumpkin is excellent. Crackers, rolled fine, can be added to mixture in place of the egg in pumpkin pie. Serve warm and topped with whipped cream.

Abilene Reporter News (Abilene, Texas) Oct 28, 1938

The Daily Herald (Chicago, Illinois) Jan 25, 1918

Positively Insulting.

“I know the pumpkin pie was rather thin as to filling,” said the landlady, almost crying, “but I don’t think he had any right to say what he did.”

“What did he say?” asked the second table boarder.

“He asked me if I didn’t think that the pie crust would be improved if it had another coat of paint.”

Lima News (Lima, Ohio) Feb 7, 1899

Lima News (Lima, Ohio) Oct 21, 1928

WASHINGTON, Nov. 26. — The art of camouflage has now reached the good old pumpkin pie. Mrs. G.M. King, of 241 William street, East Orange, N.J., today sent to the National Emergency Food Garden Commission a recipe for making pumpkin pie without the pumpkin.

Here it is:

Scald one quart of milk; add scant cup of Indian meal; little salt. When cool add two eggs, cinnamon and ginger to taste. Sweeten with brown sugar. Put a little cream or milk on top and bake.

Oakland Tribune (Oakland, California) Nov 26, 1917

Pumpkin Pie

Pumpkin Pie is almost as old in the American history of feasting as those hungry Redskins who attended the first Thanksgiving get-together on the Massachusetts coast. Here are two recipes — one more or less in the homey tradition, the other based on a newer process.

Mix 1 tablespoon old-fashioned molasses with 1/4 cup brown sugar, then mix this with 1 1/2 cups cooked, mashed and strained pumpkin, or canned pumpkin. To this mixture add a pinch of salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 2 cups milk. Beat 2 eggs until fluffy, then add. Line your pie plates with your most perfect pastry, pour in this mixture and bake in hot oven 10 minutes, then in moderate oven about 35 minutes more.

Modern recipe: Mix these: 1 cup steamed, strained, canned pumpkin, 1/2 teaspoon salt, 1 teaspoon ginger, 1/2 teaspoon cloves, 2 teaspoons cinnamon, 3 well-beaten eggs, 1 1/3 cups sweetened condensed milk, 1 cup water. Pour into unbaked pie shell. Bake in hot oven for 10 minutes and reduce heat to moderate and bake another 35 minutes, or until crust has set.

Oakland Tribune (Oakland, California) Nov 22, 1936

Variations on the familiar Thanksgiving dessert theme is the rule in the Maltby household in northwestern New York state. Lucy Maltby, noted American interpreter of what the average American family likes best to eat, says, “Let’s have both a mince meat dessert and a pumpkin pie this Thanksgiving, and add a surprise element to the dinner.”

Mrs. Maltby, an old friend of readers of this column, has worked out this mouth-watering “old wine in new bottles” recipe exclusively for us.

BUTTERSCOTCH PUMPKIN PIE
(8 Servings)

Pastry — 2 cups flour, 1 teaspoon baking powder, 1-2 teaspoon salt, 2-3 cup lard or other fat, 6 to 8 tablespoons ice water.

Filling — 3 eggs, 1-2 cup dark-brown sugar, 1-2 cup granulated sugar, 1 teaspoon salt, 1-4 teaspoon cinnamon, 1-2 teaspoon ginger, 1-4 teaspoon cloves, 1 3-4 cups cooked pumpkin, 1 3-4 cups milk.

Sift flour, baking powder and salt together. Cut in shortening until the size of lima beans with a pastry blender or two knives. Add ice water a little at a time, mixing it in with a fork. Pat dough together and chill if possible.

For the filling, separate eggs; beat yolks until foamy. Mix with yolks the brown sugar, granulated sugar, salt, cinnamon, nutmeg, ginger, cloves and pumpkin. Scald milk and add to pumpkin mixture.

Roll out about three quarters of dough on floured board. Line 10-inch pie plate, leaving about an inch overlapping the edges. Make double upright fold and pinch between thumb and forefinger to make fluted rim.

Beat egg whites until stiff and fold into pumpkin mixture. Pour filling into pastry lined pan. Roll out remainder of dough and cut pastry turkeys with turkey cutter. Place on top of filling. Bake in a hot oven (450 degrees F) for 10 minutes. Then reduce heat of oven to 350 degrees F and continue baking for 30 minutes or until knife comes out clean when inserted into pumpkin custard.

Abilene Reporter News (Abilene, Texas) 14 Nov 1941

When the Frost is on the Punkin

Image from D&E Grey Wolf Photography on flickr

WHEN THE FROST IS ON THE PUNKIN.

When the frost is on the punkin and the fodder’s in the shock,
And you hear the kyonck and the gobble of the struttin’ turkey cock,
And the clackin’; of the guineys and the cluckin’ of the hens,
And the rooster’s hallylooyer as he tiptoes on the fence;
O it’s then’s the time a feller is a feelin’ at his best,
With the risin’ sun to greet him from a night of graceous rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder’s in the shock

They’s somepin kind o’ hearty-like about the atmosphere
When the heat of summer’s over and the coolin’ fall is here —
Of course we miss the flowers, and the blossoms on the trees,
And the mumble of the hummin’ birds and buzzin’ of the bees;
But the air’s so appetizin’, and the landscape through the haze
Of a crisp and sunny morning of the airly autumn days
Is a picture that no painter has the colorin’ to mock —
When the frost is on the punkin and fodder’s in the shock.

The husky, rusty russel of the tossels of the corn,
And the raspin’ of the tangled leaves, as golden as the morn;
The stubble in the furries — kind o’ lonesome-like, but still
A-preachin’ sermons to us of the barns they growed to fill;
The strawstack in the medder, and the reaper in the shed;
The hosses in theyr stalls below — the clover overhead! —
O, it sets my hart a-clickin’ like the tickin’ of a clock,
When the frost is on the punkin and the fodder’s in the shock!

— Benjamin F. Johnson

The Atlanta Constitution (Atlanta, Georgia) Aug 12, 1882

Image from JamesWhitcombRiley.com

About the poem and its author, also from the James Whitcomb Riley website:

HOW RILEY’S POEM “WHEN THE FROST IS ON THE PUNKIN'” ONCE SAVED HIM HIS JOB

There is an interesting incident about how Riley’s job was once saved because he had written “When the Frost Is On the Punkin, and the Fodder’s In the Shock.”  It is in a book written by Riley’s friend John A. Howland entitled, “James Whitcomb Riley: Prose and Pictures.”

Riley, as a young Greenfield man, had had a hard time finding a niche in the world since he did not care to follow his father in the practice of law.  He sold Bibles, painted signs, entertained in a medicine show, always coming to a dead end.  His mother died in 1870 and he felt he could not bear to stay in Greenfield so he went here and there seeking newspaper employment.  He ran into E.B. Martindale of “The Indianapolis Journal” whom he later called, “my first literary patron,” who added him to the staff of the paper to write poetry.  Some of these poems appeared on the first page of the Journal under the nom de plume “Benjamin F. Johnson of Boone,” supposedly an old farmer.  As they were well received, Riley emerged from under his disguise, writing poems such as “When the Frost is on the Punkin.”

In a short while after Riley joined the paper, a gentleman named Halford was appointed manager of the Journal.  One of his first ideas was to cut down on expenses of the paper, and he was considering Riley as his first victim to get the ax.  It so happened that a political convention was held in Indianapolis at this very time.  One of the candidates nominated for office was a big burly fellow who had never made a speech in his life

When he got up to accept his nomination, his mind went blank and he could not utter a word.  The pounding and cheering went on until in desperation he blurted out, “The ticket you have nominated here is going to win “when the frost is on the punkin and the fodder’s in the shock.”  This Riley poem had just been published a few days before. in the newspaper.

The applause that greeted these words showed that most of these prominent men had read Riley’s work and approved of it.  Halford kept him on, and he became an established poet.

Riley saved his job by a landscape!

Oil on the Brain

Image from The Journal of American History

OIL ON THE BRAIN.
A COMIC BALLAD.

BY EASTBURN.

The Yankees that they make clocks
Which “just beat all creation.”
They never made one could keep time
With our great speculation.
Our stocks, like clocks, go with a spring:
wind up, run down again;
But all our strikes are sure to cause
Oil on the brain.

CHORUS:

Stocks par, stocks up,
then on the wane,
Everybody’s troubled with
Oil on the brain.

There’s various kinds of oil afloat: cod-liver,
Castor, sweet–
Which tend to make a sick man well, and set
him on his feet;
But ours a curious feat performs — We just a
well obtain,
And set the people crazy with
Oil on the brain.

CHORUS

There’s neighbor Smith, a poor young man,
Who could not raise a dime,
Had clothes that boasted many rents,
And took his “Nip” on time;
But now he’s clad in dandy style,
Sports diamonds, kids, and cane;
And his success was owing to
Oil on the brain.

CHORUS

Miss Simple drives her coach and four,
And dresses in high style;
And Mr. Shoddy courts her strong,
Because her “Dad’s struck ile.”
Her jewels, laces, velvets, silks,
Of which she is so vain,
Were bought by “Dad” the time he had
Oil on the brain.

CHORUS

You meet a friend upon the street.
He greets you with a smile,
And tells you, in a hummed way,
He’s “just gone into ile.”
He button-holds you half an hour —
Of course, you can’t complain —
For, you can see the fellow has
Oil on the brain.

CHORUS

The lawyers, doctors, hatters, clerks,
Industrious and lazy,
Have put their money all in stocks,
In fact, have gone “oil crazy,”
They’d better stick to briefs and pills,
Hot irons, ink and pen,
Or they will “kick the bucket” from
Oil on the brain.

CHORUS

Poor Mrs. Jones was taken ill.
The doctors gave her up.
They lost the confidence they had
In lancet, leech, and cup.
“Afflictions sore long time she bore,
Physicians were in vain;”
And she, at last, expired of
Oil on the brain.

CHORUS

There’s “Maple Shade,” “Monitor,”
“Bull Creek,” “Big Tank,” “Dalzell,”
And “Keystone,” “Star,” “Venango,”
“Briggs,”
“Organic” and “Farewell,”
“Petroleum,” “Saint Nicholas,”
“Cornplanter,” “New Creek Vein;”
Sure ’tis no wonder many have
Oil on the brain.

CHORUS
Stocks par, stocks up,
then on the wane,
Everybody’s troubled with
Oil on the brain.

Then Venango Spectator (Franklin, Pennsylvania) Mar 1, 1865

Sheet music can be found at Jscholarship

Tune and Lyrics (scroll down) at American Civil War Music

The Little Brown Jug – [excerpts]

….It is generally used to-day as a college drinking song. A peculiar use when it is considered that its author, “Eastburn,” which was the nom de plume signed to most of his music by Joseph Eastburn Winner, was a strictly temperate man and an advocate of temperance, rather than an encourage of the “little brown jug.”

…..Whenever he outlined a song, before he put on the finishing touches, he would call in a little bootblack from the street, and used him as a sort of audience and musical critic combined. He knew most of the boys who in those days plied their trade in and about the old Reading Terminal, of Philadelphia, at Ninth and Green streets. Mr. Winner would seat himself at the piano, first telling the “audience and critic” that he wanted to play for him a new piece he had composed. He would begin and play it through, not once, but a dozen times, watching the effect on the “audience,” and if it moved its feet, or seemed to have any special effect, or if the “shine” would go out whistling it after the recital, Mr. Winner put it down a winner, and he says the test never failed him.

….Mr. Winner does not claim absolute originality in the writing of “The Little Brown Jug,”….. Mr. Winner jotted down the poem, entirely rearranged it into verse and chorus, added several verses, and sat down at the piano and wrote the melody….

…..Mr. Joseph Eastburn Winner is still living in West Philadelphia enjoying the best of health. His life has been a most active one, and he is now enjoying the ease of a man who has accomplished much and is willing to spend his remaining years in the pleasant memories of the past. He is a brother of Septimus Winner, the composer of “The Mocking Bird,” and many other songs. When “Eastburn” was only twelve years old he was able to play the violin so well that he was frequently heard in concert in Philadelphia as a prodigy. At this time he made his home with his older brother Sep., at Franklin and Callowhill streets.

One of the first songs Winner composed and published was “The Ring My Mother Wore.” It became immensely popular. The words had been written by Lewis Dela, who was known in Philadelphia as “The Bard of Tower Hall.” A short time after this came the oil excitement, and Mr. Winner wrote one of his best comic songs, which was called, “Oil on the Brain,” and which was sung in all parts of the country. It was first sung by Mr. Dixie, of Carncross & Dixie’s, and was frequently hear on the stage at the Old Arch Street Theater, then conducted by Mrs. John Drew.

…..He was only in his teens when he wrote “The Ring My Mother Wore,” and for its composition he received then bright silver dollars, which to him in those days seemed a small fortune. For many of his songs later in life he received large sums…..

After conducting the store at Eighth and Green streets for a number of years, he sold it to his brother, Septimus Winner, and went into the publishing business with J.M. Stoddart, at 1018 Chestnut street. They published extensively the Encylopaedia Britannica, and bought out all the Gilbert & Sullivan operas, as well as a great deal of music of various classes….

…..Mr. Winner has been married twice. His children of his first wife are living in Philadelphia, and with his second wife he has one son, a bright boy of seven, who bears the name of Hawthorne Winner, Hawthorne being Mr. Winner’s mother’s name, and out of respect for her Mr. Septimus Winner used the pen name of “Alice Hawthorne” for “The Mocking Bird” and many other songs he composed….

The Washington Herald (Washington, D.C.)  Jun 19, 1910

The Bookseller and Newsman, v. 12 (google link)

Smoke Out the Cholera

Smokers have now a good excuse for using the weed. Doctor Wenck, professor of the Imperial Institute of Berlin, has made the discovery that smokers are relatively immune to certain epidemic diseases, especially cholera. He claims that tobacco smoke rapidly kills the cholera germs.

Can’t somebody help the whiskey guzzler out in similar manner?

Chicago Livestock World (Chicago, Illinois) Feb 26, 1913

Smoke a Lucky Instead of Over-Eating

CIGARET FIGHTING

Toledo News-Bee: Somewhere in Ohio a movement has started which seeks to have all cigaret packages labeled with skull and crossbones. Congress is to be asked to treat cigaret as poison and labeled accordingly.

This kind of fighting is a waste of power. With so many heavier evils confronting mankind, with so many things in this interesting world – fighting against, why bother with tobacco?

And doubtless as many people are seriously hurt by over-eating as over-smoking. Others are hurt by over-worry about trivial matters — such as smoking.

Mason City Gazette (Mason City, Iowa) Oct 17, 1929

Henry Ford’s Model T

Newark Advocate (Newark, Ohio) Mar 4, 1911

The Model T – Introduced by Henry Ford in the fall of 1908

FORD ECONOMY

Indianapolis Star (Indianapolis, Indiana) Apr 23, 1911

Atlanta Constitution (Atlanta, Georgia) Apr 28, 1911

Technology Brings the Laughs

*     *     *

What a Marvelous Age, My Dear!

Coshocton Tribune (Coshocton, Ohio) Sep 8, 1929

*     *     *

My Gracious! Some People Think They Own All Creation!

Coshocton Tribune (Coshocton, Ohio) Sep 11, 1929

Great Scott! What Was That?

Coshocton Tribune (Coshocton, Ohio) Sep 23, 1929

Liberty Fetes Constitution

The Constitution — America’s Gibraltar

Fresno Bee Republican (Fresno, California) Sep 17, 1937

Constitution Adopted September 17, 1787

A Rock Foundation

Hamilton Daily News Journal (Hamilton, Ohio) Sep 17, 1937

Have you ever seen the Statue of Liberty’s torch ablaze before? Then just look how the smoke pours from it above. The occasion was the celebration of the 150th anniversary of the signing of the United States Constitution. Army and Navy color guards join to present the colors on the parapet of the statue’s pedestal, Bedloe’s Island, New York harbor.

The Helena Independent (Helena, Montana) Se[ 17, 1937

*     *     *     *     *

Taking as his theme the history of the Constitution, the attacks which have been made upon it and the security it provides the American people, Associate Justice John A. Matthews, principal speaker at yesterday’s Kiwanis meeting said that while the communist party boasts of 500,00 members in this country, an even greater threat to liberty is being made by “intelligent demagogues.”

He cited as an example of the latter, Jay Franklin, author of several “leftist” books and regarded in some circles as a leader in socialistic government tendencies. He referred in particular to a statement attributed to Franklin that the Constitution had been framed by a group of “old farmers.”

Greatest of Time

“As a matter of fact,” the speaker said, “the Constitution was written by the greatest students of government ever gathered together at one time.” In the group were college presidents, ambassadors, governors, members of the Continental congress and others who had proved themselves the most brilliant men of their times.

The average age of this group, he said, was 42 years refuting the implication and “doddering old timers” were responsible for the document.

Swinging into a brief discussion of the Supreme court, over which wide spread discussion has rested because of the president’s plan to pack it, Judge Matthews asserted that unfavorable comment about fire-to-four decisions of the court was unfounded.

Two Favorable

“Actually,” he said, “until the time for the Supreme court furor last winter only three of nine New Deal decisions were by a five-to-four decision. And of these three, two were favorable to the government.”

Generally, Kiwanis voted his talk one of the most interesting of the year.

The speaker was introduced by Warren Batch, program chairman. Musical entertainment included two vocal solos by Mrs. Dorothy Statler, accompanied at the piano by Mrs. Pearl Johnson.

The Helena Independent (Helena, Montana) Sep 14, 1937

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Lower the Net?

Abilene Morning News (Abilene, Texas) Feb 17, 1937

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Previous Constitution Day posts:

What You Should Know About Our Constitution

Preserving Our Constitution

Constitution Day 1922 – Study the Constitution

Across the Path of Popular Impatience

Constitution Proclamation

The New Deal and the Constitution

Progressive Economics: Dealt from a Pack Thumbed by Kings, Despots and Tyrants

The U.S. Constitution: Wet or Dry

A Constitution Day Thought

Herbert Hoover’s Poignant Duty

*     *     *     *     *

 For the Portsmouth Times.

NOTA BENE.

A KING once said, “I am the State;”
Did his assertion make it true?
Another heard the words, “Too late!”
As from his land and throne he flew.

One ruler, in our own fair land,
Sets up his will as all in all;
A greater issues his command,
Liberty’s Goddess to enthral.

When “Constitution” is prefixed “Un-”
And ended by a small “A.L.,”
Are laws illegal, all but one?
And that the law which would compel?

What follows, then? Have we no laws?
No Constitution to uphold?
Judge for yourselves, ye who can draw
Prophetic truth from histories old.

X. ENTRIC.
PORTSMOUTH, O., Nov. 27th, 1862.

The Portsmouth Times (Portsmouth, Ohio) Dec 6, 1862