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About The Dade County times. (Trenton, Ga.) 1908-1965 | View Entire Issue (June 6, 1946)
~ ™ rv EDWARD EMERINE D - VVNU Features. OLD!” The magic word was ‘ (j spoken. It was Colorado heard for and the re- Eking.’ . lte( j Gold in Nuggets as big as turkey all over the mountains. As the C traveled, it was embellished L tnrv Overnight in 1858, 'retelling. Bust” became the •Tikes Peak or nation’s slogan. nationality, Men of every occu- -ation and station in life joined the Pikes Peak gold rush, one of the great mass migrations in Ameri¬ ca’s history. They swarmed into the Colorado mountains, whooping it as they went. In their wake fol¬ up to settle in the fer¬ lowed farmers tile valleys. From Texas, across the open grasslands, were driven herds of longhorn cattle. Down south in Georgia, W. Green Russell heard about it. He organ¬ ized a party of 30 or 40 miners set out for the Pikes Peak region, hardly sleeping until he reached the banks of the South Platte and made camp. Within a month he had been joined by 400 others and the settlement was dignified by the name Auraria, in honor of Russell’s town back in Georgia. Thousands of others were on their way. A year later General Larimer crossed Cherry creek, took possession of some cabins, and named the settlement Denver City, in honor of Gen. James W. Denver, governor of Kansas. (At that time, Colorado— as yet unnamed—was a part of Kansas territory). Wild days followed on that 960-acre townsite. Thousands of excited peo¬ ple thronged the dusty streets. Soon Denver was the Mecca of the Mountains. A printing plant was brought from Omaha, and the Rocky Mountain News made its debut (1859). Soon thereafter the Herald was founded. The files of those early-day newspapers tell a story of lusty life in Denver, of gambling, Indian scares and prom¬ ised riches for all men. The Denver scene was re-enact- JOHN C. VIVIAN Governor of Colorado Gov. John C. Vivian was born in Golden, Colo., not far from Denver and state capital. He is a graduate of the University of Denver. His profession is law. He served as lieutenant governor from 1936 to 1942. SUGAR BEET FACTORY ... At Brighton. Colorado is a leading pro¬ ducer of sugar, made from sugar beets. ed a hundred times. Boom towns grew overnight at Cripple Creek, Leadville, Central City, Creede and scores of other places. Prospectors clambered over the hills. Nuggets were found. Rich veins of ore were uncovered. There were million¬ aires created—Winfield Scott Strat¬ ton, H. A. W. Tabor (of ‘‘Silver Dol¬ lar’ fame) and others. Men blus¬ tered, gambled, drank, fought and died during the score of years that followed. But slowly the truth about Colo¬ rado emerged. The facts were not all pleasant ones. The territory was incredibly rich — there was no doubt of that. There were great stores of silver and gold. There were rich and fertile soils. There were other resources lumber, — c °al, building stone and a marvel¬ ous climate. There was deep snow ln the mountains, but there was 1IttJe rainfall on the plains. The nuggets were soon picked up. The rec ’ gold rock was gone and hard- mining had come to stay. Gold and silver were buried deep in the granite, defying quick wealth. Men R!1 ° had sought a soft and life wore confronted easy with stark reality, rforado rney would w as have no Garden of Eden, to work—and work nard-for whatever they got. And “ay couldn’t live on fresh air and mountain scenery. Colorado weighed each man T ,‘ u,g IBem to find his worth, “are was work to be done, and it r* strong men to do it. The weak- & s , the ne’er-do-wells, the mis- S " e ^ e e liminated. They depart- , a curse on their lips and ca,‘ red m - their hearts. Those with stay erf 6 ’ strengt h. hope and vision J**. mi? ^ miners set to work. r ‘ ot know the extent of W™ i 1 reserve in the ckies s Colorado - and stm don . t know. Many veins have been mere¬ ly tapped and new ones are con¬ stantly being discovered. In spite of all obstacles Coloradoans have dug and blasted three billion dol¬ lars’ worth of precious and indus¬ trial metals from the granite ware¬ houses within its borders. More than 250 minerals have been dis¬ covered within the state, between 35 and 50 of them now being ex¬ tracted for market. Colorado is first among the states in vanadium and uranium, third in gold, fourth in tungsten, fifth in silver, sixth in lead, seventh in copper and fif¬ teenth in zinc. It leads the world in molybdenum production. These Coloradoans probed and blasted and swore, as they went deeper and deeper into the gran¬ ite treasure chest. In 1862, A. M. Cassedy drilled in a canyon near Florence and struck oil, after petroleum had been found bubbling on the surface of Oil creek. They found Colorado shales containing enough recoverable oil to equal present production for 50 years. The recently opened Rangely oil field on the western slope is the most sensational find in years. Na¬ tural gas was discovered over a wide area, and helium gas struck in Las Animas county. Beneath the surface of the good earth they found coal, too enough of it to last the nation for 700 years! Colorado ranks first among the states in coal reserves, most of them in the San Juan basin, Moffat county, all along the Utah border and extending under the foothills on the eastern slope from the Wyoming border to New Mex¬ ico. The Colorado plainsmen were sifted, too, and the unfit were blown out, starved out and sent back home. Where there is life there must be water — every Col¬ s Peak, the Which batches „ , ' ’ e monarch monarch over the plains. You Eat Well When You Roast With Care (See Recipes Below) _______L N E B R A S K A » If X E w------VT— P 'X c—o i O K L A oradoan knows that. Cowmen, sheepmen, beet growers, truck gar¬ deners, fruit growers, hay ranch¬ ers and general farmers must have water. They got it. They dug wells deep in the ground. They con¬ structed dams in the canyons to store the melted snow; they dug canals and ditches; they irrigated the rich, thirsty soil. They homesteaded in the Great American desert and they made it bloom. The beet and potato in¬ dustry around Greeley, founded by the old Union colony, is a monument to pioneers in irrigation. All along the South Platte basin, from Denver and Fort Collins to Sterling and Julesburg, is a mighty agricultural empire. The Arkansas river waters developed a famed val¬ ley that produces beets, melons, fruit and garden truck for the na¬ tion. From Canon City through Rocky Ford to Lamar and the Kan¬ sas line is another agricultural wonder brought about by irriga¬ tion. In between the rivers, the n on- irrigated farms and ranches now produce wheat, corn, hay, beans, potatoes and other crops. Thou¬ sands of head of sheep and cat¬ tle are grown and dairying is statewide. The Western Slope, the San Luis valley, and all mountain¬ ous areas below timberline are havens for farms, ranches and or¬ chards. Snow-capped peaks often look down on blossoms in the val¬ ley below. With raw materials near at hand, Colorado progressed indus¬ trially too. Mills were built to proc¬ ess the ores. Steel plants grew up at Pueblo, the Pittsburgh of the Snow Mass Lake and Hagger- man Peak, near Glenwood Springs. Rockies. Colorado has foundries, brick kilns, canning plants, sugar factories, food processing plants, creameries, cheese factories and scores of other manufacturing plants. Colorado’s granite, marble, limestone, sandstone and lavas are known to builders the world around. Sawmills still flourish near its great forests. Colorado clasped its riches tight¬ ly to its bosom and said, ‘‘you can have them — if you deserve them.” The men and women of Colorado accepted the challenge. They con¬ quered the mountains and plains. They built cities and factories and schools. They blasted highways out of solid granite. They made it easy for others to ‘‘Come Up to Cool Colorado,” where the sublimity of the Rockies inspired Katherine Lee Bates to write ‘‘America the Beautiful.” Flavorful Meats There’s not much choice of meat the markets today, but if you are r j N fortunate enough to get any at all, consider yourself supremely lucky. Just in case you’ve forgotten some of the fine points in prepar¬ ing meat, I’m go¬ to review some of the rules of cooking today. For years, we’ve been telling you about cooking meats at low temper¬ ature. Rationing and the meat scarcity have probably shown you dramatically than anything how important low temperature cooking is to getting the most of the meat. There’s less shrinkage and more juicy meat to your credit if you’ll keep the oven at 325 to 350 degrees Fahrenheit when roasting. Another point to bear in mind is that no browning is necessary be¬ fore roasting cuts of meat. Don’t worry about their not browning— they will get well browned even at moderate temperature. If you are pot roasting, that is cooking meat with moisture and seasonings, you’ll want to brown the meat after it’s dredged with flour, but this is because the meat is cooked covered with liquid. Here are some recipes for all types of meats which you may be able to find at least once a week these days. Cook and season care¬ fully so that you will really be able to enjoy the meat to the fullest. Barbecued Lamb Breast. (Serves 4) 2 pounds breast of lamb 1 medium onion Yt. cup chili sauce 1 teaspoon salt Pepper Yt teaspoon red pepper 1 tablespoon vinegar 1 cup water Cut lamb into pieces. Season with and pepper. Place in a hot skillet and let sides brown. chili sauce, pepper, vin¬ and water pour over Slice onion add to the Cover. 114 then remove lid and let cook for 20 minutes or until bar¬ sauce is almost absorbed. Pork Chops and Rice. (Serves 5 to 6) 6 pork chops y 3 cup uncooked rice 2% cups strained tomatoes 3 tablespoons green pepper, chopped Lynn Says: Learn Meat Magic: If you want a super delicious leg of lamb, baste it with buttermilk while roasting. For lamb loaf, made with fresh meat, add % teaspoon caraway seed for flavor. If you’re shy on meat for meat loaf, make up part of the meat with diced American cheese. De¬ licious! Pork chops baked with chili sauce or catsup mixed with pre¬ pared mustard make grand and tender eating. If you want a bread saver stuffing for breast of veal, cook your noodles until tender and use them for stuffing. Marjoram or parsley makes a good seasoning for veal prepared in any way. Bake a slice of ham and baste with honey and orange juice for a real flavor treat. Mix roquefort cheese with Wor¬ cestershire sauce and beat until fluffy. Spread on top of hambur¬ I gers just before broiling. j Complete Miniature Circus Has 10,000-Seat Big Top One of the most complete minia¬ ture circuses in hobby history is ‘‘Adel Brothers Circus,” which was built by Robert Krueger of Omaha shortly before the war, says Collier’s. This model, constructed on a scale of one-half inch to the foot, occupies 450 square feet and con¬ tains, for example, a 10,000-seat top and eight smaller tents, some 400 horses and menagerie animals, 60 exhibition cages, 50 trucks, two band wagons, a steam calliope and 18 ticket booths. “SUFFERED MISERY FOR YEARS...” Now Regular, Thanks To Famous Cereal Given up hope of relieving con¬ stipation without taking harsh drugs? Then read this sincere, un¬ solicited letter: “I would like to add my praise to KELLOGG’S ALL-BRAN. I suffered years of misery until I saw your ad about 6 years ago. Have been using ALL-BRAN regu¬ larly and have never had to use a laxative since.” Thomas Banon, 3264 Sansom Street, Philadelphia 4, Pa. You, too, may never need an¬ other harsh laxative for constipa¬ tion due to lack of bulk in the diet, if you will eat KELLOGG’S ALL-BRAN every day, and drink plenty of water. Just try this for ten days. If not completely satis¬ fied, send empty carton to Kellogg Company, Battle Creek, Michigan. You’ll get double your money back. KELLOGG’S ALL-BRAN is not, a purgative, but a wholesome food made from the vital outer layers of wheat. Provides ever-so-gentle 1 bulk, helpful to normal, easy laxa- tion. Try it as a delicious cereal—I and in muffins. Get ALL-BRAN at your gro¬ cer’s. Made by Kellogg’s of Battle Creek and Omaha. SCRATCHING LOOKS BAD Don't do it. When your head itches from dry scalp, do this —rub in just a few drops of MOHOIIHI HAIR TONIC LYNN CHAMBERS’ MENUS •Summer Meat Loaf Potato Salad Wilted Lettuce Molded Fruit Salad Wheat Muffins Beverage Apricots Cookies •Recipe given. 3 tablespoons chopped onion 2 teaspoons salt Ys teaspoon pepper 2 tablespoons shortening Flour Salt and pepper pork chops and dredge in flour. Melt shortening in skillet and brown chops on both sides. Mix together uncooked rice, tomatoes, salt, pepper, onion and green pepper and pour over chops. Place lid on skillet and cook slowly for one hour. If you’ve been looking around for ways to use those leftover pieces of bread, then here’s just the recipe for you. It uses both bread crumbs and oatmeal for the stuffing and is truly delicious. Oatmeal Veal Birds. (Serves 6) 114 pounds veal steak, sliced thin 2 cups bread crumbs 1 cup raw oatmeal 1 teaspoon salt y 3 teaspoon sage 2 tablespoons bacon drippings % cup water *4 cup catsup Cut the veal into six squares. Pound it, season with salt and pep¬ per. Combine the other ingredients, except catsup, and place a little of the stuffing on each piece of veal. Roll and fasten with toothpicks. Brown in hot bacon drippings. Add 1 % cups of water with the catsup to the meat and simmer for 45 to 60 minutes until meat is tender. Thicken gravy with a flour and wa¬ ter mixture just before serving. ♦Summer Meat Loaf (Serves 8) I envelope unflavored gelatin *4 cup cold water 1 % cups tomato juice 1 tablespoon sugar 1 teaspoon salt Ys teaspoon pepper 2 tablespoons lemon juice 1 pound liverwurst y 2 cup mayonnaise y 2 teaspoon dry mustard % cup chopped celery >4 cup chopped green pepper 1 tablespoon minced onion 14 cup sliced stuffed olives Soften gelatin in cold water. Add hot tomato juice and stir in sugar and salt, pepper and lemon juice. Allow the mix¬ ture to cool and thicken. Remove casing from liv- erwurst and mash. Add may¬ onnaise and mus¬ tard, green pep¬ per, celery, onion and olives. Then fold the meat-vegetable mixture into the tomato juice and pour into a mold that has been rinsed with cold water. Allow to chill until set. Unmold on platter, garnish and serve. South American Goulash. (Serves 5) % pound beef liver V* cup chopped onion y 3 cup chopped green pepper 3 tablespoons shortening 2 cups canned tomatoes y 3 cup chopped celery 1 small clove garlic, if desired 2 teaspoons salt % teaspoon pepper 3 tablespoons flour 2 cups uncooked noodles Cut liver into one inch cubes and brown with onion and green pepper in hot shortening. Add tomatoes, celery, garlic and seasoning and cook slowly for 30 minutes. Mix flour with water and thicken the above mixture. In the meantime, cook noodles in boiling, salted water for 10 minutes. Drain. 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