davidaulloa/AmericanStories huggingface dataset:
Roanoke Rapids herald., 1923-10-05
A Romance
By Zane Grey
Copyright by Harper and Brothers

tot n
s,"nd rha raarn.,, ~ have tha f,ith
~ hmr.n notr,,a +,,o, Stu,ve,i had in
So.
,,,,. , VT, ,,,,r+at ,,on his
,,,,,, - a ,ondir,, ,t.,isstv to
p,1aa -, ,,anai, - rto,,,,r, \e,s mad
Nv. r.,n.h In dra ti,,a Nels re
turran 1aadin,, tho rn,n without n
rtdan
"von s,,ora far,d him" renIied
>..it.,,,, ..lo.,,L hin,
-, ua.5 hoa, in - scrap
''s..' 'V"'' ~, ~ T., n,,, ~ s,son
''- W.T. ,',,au to ~aar rho, roam
-. ,..Ii ,,r,11,ad him,
nan,,, thn raal, 1ha nns. snowca
iin, on ri..Lt rben Gene hurred the
, ,,, .,.., ,.ni,d ltl.a never
.,,., ,t,, J., ,i,d !
,.,..i,..i .,,',.ua 49,, ,,.o. o.., c,in' TO
cav. sn,,e+tin, ~ lin, whom he turned
,,,o r,da,.od mad .s tra .\e1s q
NO soid 4 rora n hi of 81 lot fer
I,,+ hoss an. ! ,i1.el Won nrettv we'll
h,,, ~ ,o,, do,,,t t,l.a hf,, AWAY nuiek
ri, s,,,, ,,r h.tb, Wal | M mtt
I II shoot You potH WAL ll out.
l didn't even cit 10 say hoWdy to nm
'NelS, you think 1t uSeless-nnY al
tempt to see hin-perS hIln
asked Madeline.
u shore do Miss hammond re
piled Ne'S' SraNe'y- I'VE seen ieW
Sunhljnd'd an 'ocoed an snake
poisoned and SkunS-hitten coW-pnnch-
erS IN my day, hut Gene stewart oeatS
Roanoke Rapids herald., 1923-10-05

when days are neither warm nor cold.
The blouse and wide band about the
skirt are of the fiber fabric, while the
sleeve, band and upper part of the
skirt are of the crepe de chine. Com
binations less easily soiled but equal
ly attractive would be sand with
green or gray with blue. Both gar
ments show good designing.
Roanoke Rapids herald., 1923-10-05
But. Majesty, remember he's
a composite Of tiger breed and
forked Iightning!"
:x*x*x*x*x*x=x*x*1*x*

tTo BE CoNTINUED)
El Imparcial. (San Juan, P.R.) 1918-197?, 1923-06-14
PIT OIL OGIAs
IA Graduarse 7 ocanl

Aquf tengo, d la 0rden de ustedes,
por ST Quieren ustedes utilizarlas, al
rededor de treinta inyitaciones para
los eiercicios de graduation de los
alumnos de las escuelas superiores de
la isla mansa del cordero del car
nero 81 ustedes GUSTAV.
Algunas de elias, han llegado, con
una que otra posdata coquetona, que
manos femeniles han pucsto, ofrecien-
dome un exquisite sitio, asiento, al la
do de. otra exquisite muchacliita, para
que 70 10 pase bien, dentro de 10 in
c6modo latoso de tales ejercicios de
graduaci6n.
La franqueza de quienes tales fran
quedades ha .expresado, merece tam
bien un diploma. Porque realmente,
estos ejercicios de graduation, muchas
vcces, resultan unos embutidos asom-
broscs, que lie pegan los ojos al me-
nos dormido, Y solo teniendo a nues-
tro lado un primoroso capullito de mu-
jer, no pasamos por los suplicios que
Morfeo nos Somete en- tales casos.
Els esta La epoca de las graduacio-
nes. Sc gradGan los que han sabidO
aproyechar el tempo escolar, tam
bien, Sc gradtian aquellOs que no 10
aprovecharon, pcro que falta de in
teligencia, de m6ritos para tales d.
plomas. poseen unas inf1uencias pa
ternales maternales, que les salyah
de I'm farcaso definitiyo.
Nuestras flamantes "Escuelas Su-
periores", nos lanzan todos los aiiOs
un buen porcentaje de juventud, debi-
damente preparada, de acuerGso con
los m6todos sistemas pedag6gicos
actuales, para presentarle batalla la
vida que cada dfa sc hace mas diff
Gil Y azarosa.
Esto, a mi me place, como ha de pla-
cerles ustedes. DentrO de Glen amos,
a 10 sumo, todos sabremos leer y sa-
brenlos expresar nuestras ideas en- un
idioma que tendra los matices de nues-
tro sublime castellanO que tambien
tendra las ladonidades de este CO.
mercial idioma dc John Wanamaker,
ip6ngoles por case. Ell campesino sa-
bra defendersc de estas plagas poll
ticas que hoy nos eorfoen en- el alma, el
Icuerpo, los bOlsillos, y,la concieneia.
Nuestres hmlbres del future, 3 nues-
tras ymujeres tambi6n, podran entrar
en- un restorant, VI ypedir con todos los
laijos ildee detalles lingiifsticos. una
imista, un polio -frito unos postres;
la mixta Ell ingIes ,el polio, ,en caste
llano y los postres en- galimatfas. =
tefafi ustedesg: iiace9 ya alguhas Sc
El Imparcial. (San Juan, P.R.) 1918-197?, 1923-06-14

nlanas. fut amablemente invitado q
una fiesta escclar que Sc verificaba en-
una poblaci6n algo lejos de la que so
vivo,; 10 sumo una .hor9 de Gamma
ia en- autom0vil: Habfa allf "intere-
ses ereados", para mi, desde luego, /.
accpte muy gustoso aqnella invitaci6n.
Tenianlos dos j6yenes, dos muchachas.
y una se1ora de alguna edad. un pal
co; atenci6n del principal ie aquella
escuela. Ell panorama escolar refle-
jaba I'm fulgor de estrellas yanquis,
entire las cuales, La desventurada es-
trella borfcua no Sc halla nj para I'm
remedio. Tina senda roja y una SEN
da blanca, marcaba el amor a la de-
mccracia yanqui; quieroles decir, con
este, que ALI habfan muchas bande-
ras norteamericanas, v ninguna BAN
derita de 6sta desventurada antillita
relcgada al olvido por el noventa por
ciento de sus hijitos dornnidos bajo un
Nancy corpulento y de una sombra
aguarapitonante desconflautante...
Abre el acto un hijo del pals, EN-
ingles: 'Gud Nay, diar pipol' "
otras pipolerfas por el estilo. Nos di-
ce 10 que Sc va a hacer allf, y allf le
escuehamos una lata en- I'm ingles peor
que el castellano que hablaba entire
ratios. lie sucede en- el abuse dc la
ralabra un rubio hijo de Yanquilan-
dia, dc ojos .azules y zapatos grandes
sin limpiar. Ell buen yanqui, quiercI
expresarse ell espahol, para .ganarscc
las simapttqs del pdblico = ] 4quf flnqt
CoamO!. :. .5l .s,it - .o Ieg5s5iiiI
Mics querfos micos, mi tenerla mu,
cha guste jablaros this mai : 20 esta-
re mucho satisficenes BECAUSE yer jier /
muchita pipol en- este escuelo; yer mi
tambien. too pipol plaudc banderos
potrio glorasio = mi tembien plau-
do. :.
Ante 10 suprema dicci6n la ele-
gante oracl6n en- tan correcto idionla
que nj de Castillo nj dc Boston nos
latgaba aquel cahhito de cielo, yam
qui, no pude. nlenos que aplaudirle,
aplaudirle. para ahogarle .su voz del
jcaracol marino, en- el estruelltao de los
aplausos y defender asf dc, aquel in
sulto, csc diyino idion1a en- eli cual
por primera Fez OF al ser dc mis- recon
ditos amores, y die mi primer poema
de amor la sublime criatura que con-
flo su dicha en- la dicha mia ~
Con que, eolegiales, srr1a.dulqlrsss'3I ssr1. ~ y
Itocan! l t,sl.,os a.,af,ilaaj
ss5.. a,iI.s NIc-KoL4A4, /
/ Junio dc 1923. ri NJ. 3fs5 i.. Il 2a
The Colorado statesman., 1923-11-03
Potato Douqhnuts.
BEST CLOTHING DECORATION
Make Selection With Regard to Fit
ness for Garment and Material
on Which Used.

Materials for the decoration of cloth
ing should be selected with regard to
their fitness for the garment and the
material on which they are to be used.
Cotton dresses of the tailored type,
such as are worn in the house, on the
street, or for business need little
decoration other than machine stitch
ing, buttons, and separate collars and
cuffs of the same material or of or
candle, pique, or light-colored mate
rails. The dresses of sheer materials
for afternoon wear, graduation cere-
monies, and such occasions may be
very simply finished with cordings,
tiny frills of lace, ribbon girdles, and
fine net collars; bit of color may be
introduced sometimes merely in a
string of inexpensive beads. Wool
dresses may be trimmed with buttons,
braid, or wool embroidery. With
these also may be worn separate coli
lars and cuffs of crepe georgette,
satin, organdie, net, pique, or linen.
Silk dresses for afternoon wear should
be kept as simple in type as others;
pipings, cordings, embroidery, and net,
organdie, or crepe georgette collars
and cuffs are suitable for decoration
and finish.
The Colorado statesman., 1923-11-03
PORK PARTICULARLY
RICH IN WTAMlNS
Beef and Veal Found to Be Rela-
lively Lower, While Amount
in Lamb Varies.
tPrepared by the United States Department
of Agriculture)

tPrepared by the United States Department
of Agriculture.)
Ever since the discovery of the pres
ence in certain foods of those mysteri-
Gus beneficial substances now known
as vitamins, it has been thought that
they were to be found in animal tis-
sue most abundantly in certain of the
internal organs, especially the heart,
liver and kidneys, but the bureau of
animal industry of the United States
Department of Agriculture now an
nounces that they exist in the muscle
fiber of beef, veal, mutton, lamb and
pork. and that pork is particularly
well supplied with them.
Various cuts of the different kinds
of meat were tried, and in every in
stance pork was found to be relatively
rich in vitamins. Pork tenderloin,
fresh ham, smoked ham, and pressed
boiled ham were tested and the results
were much the same with all of them.
Beef and veal were relatively lower,
while the amounts contained in lamb
varied great deal.
The experimental work consisted in
feeding tests with rats and pigeons.
GroWtn was tne determining iaetoi III
the case of rats. In pigeons deficiency
of vitamins was indicated by the de
velopment of polyneuritis, disease to
which they are peculiarly susceptible.
This new evidence on the distribu-
tion of vitamins in meats should not
lead to the conclusion that certain
meats are of low nutritive value be-
cause they are deficient in vitamins.
Meat is one of our most important
foods and would continue to be so even
though it contained no vitamins.
The Colorado statesman., 1923-11-03
] OF INTEREST TO
I THE HOUSEWIFE

A speck of cream of tartar added
to fudge while cooking will avoid
crumbling when whipped later.
A bedspread, bureau scarf and
lamp shade of cretonne will give a
cool appearance to your bedroom dur
ing the warm months.
When serving acid fruit put piece
of ice in the dish with the fruit and
pour the cream over all. Then the
cream will not curdle.
This is a good time to go over the
roof of your house. 1t can be made
rainproof by applying a tar prepara-
tion to cover small holes.
Whitewash your cellar walls to
make them clean and sanitary. There
is new paint for walls which can
be sprayed on evenly, instead of ap-
piled with a brush.
When baking chicken or meat-pie,
invert a teacup in the center of the
pan and place the chicken around it.
The gravy will fill the cup, and the
crust will never fall in the middle and
become heavy
The Colorado statesman., 1923-11-03
FIX GREEN-LEAF VEGETABLES
Good Way to Prepare Is to Chop Fine
and Add Water-Cook Directly
Over Heat.

A good way to prepare the green
leaf vegetables is to chop them fine
when raw, add very small quantity
of water, and cook them either in a
double boiler or directly over the heat.
When so prepared. they cook tender
very quickly; therefore, this method
tends to preserve the vitamins. The
cooked green's may then be seasoned
and served in the usual way, or they
may be added to milk soups or to
meat stews just before they are
served. Finely-chopped lettuce can be
mixed with butter or other table fats
and used as sandwich filling, suggests
the United States Department OF Agri-
snItnra.
The Colorado statesman., 1923-11-03

prepared by the United States Department
of Agriculture.)
One of the secrets of success In
making doughnuts is to use plain
mixture such as the one given below.
rich dough tends to absorb more fat
in frying than palmer one. A fairly
firm dough is better than a very soft
one, although too much flour is unde-
sirable and will result in a doughnut
that is not so light and fluffy as one
would desire. 1t should be handled
lightly, but rolled smooth, for rough
surface absorbs more fat.
Frying doughnuts in fat that is not
hot enough results in a poor, greasy
product, usually fried too long. Roll
ing and cutting the dough too thick to
cook through in a short time is mis-
take. Failure on the part of the cook
to judge when the doughnuts are done,
or any other cause that keeps them in
the fat too long tends to make them
greasy.
Best Frying Temperature.
A frying temperature for the fat of
365 degrees f. was found by the Unit
ed States Department of Agriculture
to be satisfactory. 1t should, If pos
sible, be tested with thermometer
Doughnuts rolled about one-fourth
inch thick can usually be fried in
three minutes at this temperature if
they are turned to make them brown
evenly. They may be fried in one and
a half minutes if forced under the sur
face of the fat during the frying by
The Colorado statesman., 1923-11-03

simmer two hours, sklmming occasion
ally; strain and reheat. Soak one
fourth of a pound of pearl sago one
half hour in cold water, stir into the
hot stock and cook thirty minutes or
until the sago is perfectly clear; now
add two cupfuls of scalded milk and
pour slowly on four egg yolks slightly
beaten. Season with salt.
Dreamed Mushrooms on Toast
Clean one pound of mushrooms, re-
move the caps and cut bot stems and
caps into thin Slices Melt five table
spoonfuls of butter, add the sliced
mushrooms and cook three minutes.
Sprinkle with half teaspoonful of
salt, a few dashes of cayenne and
dredge with one and one-half table
spoonfuls of -four; pour over one-half
cupful of thin cream. Cook five min
utes. stirring constantly. Serve on
oblong pieces OF toast and garnish
with toast points and parsley.
Onion Puree.-Cook onions, drain
and press through puree sieve !;
there should be two cupfuls. Melt
two and one-half tablespoonfuls of
butter, add two tablespoonfuls of
flour and stir until well blended; then
pour on one-half cupful of milk.
Bring to the boiling point. add the
onion puree, a well-beaten egg. and
season with salt and cayenne.
Fried Spanish onions.-Peel and
slice four onions; put into hot omelet
pan with one and one-half tablespoon
fuls of butter Cook until brown, stir
ring so that they will be evenly
cooked. Sprinkle with salt just before
taking up. Serve with pork chops or
tillet of beef
Pineapple cream.-Beat the yolks
of three eggs slightly, add the grated
rind of one lemon and Its juice, one
half cupful of sugar and few grains
of salt Cook over hot water, stirring
constantly until the mixture thickens.
Remove from the heat, add one and
one-half tablespoonfuls of granulated
gelatin soaked In one-third of cup
full of cold water. Add two-thirds OF
II cupful of grated canned pineapple.
When the mixture begins to thicken
add one-half cupful of heavy cream
beaten stiff and the whites of three
eggs beaten stiff. Turn into a mold
and chill.
Nu.a h1At neeQ
The Colorado statesman., 1923-11-03

chopped, stuffed olives, three table
spoonfuls of chopped walnut meats
one-half teaspoonful of salt and few
grains of paprika.
Walnut Deceits.-Add one-fourth OF
a cupful of olives stoned and chopped
TO one cream cheese, add one-half
teaspoonful of salt and a few grains
of paprika. Shape into balls, roll IN
sifted cracker crumbs, tlatten. place
half of an English walnut opposite
each other on each piece. Arrange on
a doily-covered plate.
Canton cream.-Soak one table
spoonful of granulated gelatin in
one-fourth of "A cupful of cold water,
add to the custard made from one
cupful of milk, the yolks of two eggs,
one-fourth of cupful of sugar and
few grains of salt. Strain. chill in
pan of ice water, add one table
spoonful vanilla, three of ginger sirup
and one-fourth of a cupful of Canton
ginger cut into small pieces When
the mixture begins to thicken, fold
in the whip from two and one-hair
cupfuls of thin cream. Mould and
chill.
Potato saIad.-Mix two cupfuls of
diced cold boiled potatoes, one cupful
of finely-minced celery. one chopped
hard-cooked egg three-fourths of a
tablespoonful of finely chopped pars-
ley and one small cucumber or little
chopped cucumber pickle. Moisten
with cream salad dressing and sur
round with lettuce on dish.
5isque Of oysters.-Clean. pick over
and parboil until the edges curl. one
quart of oysters. Brown three table
spoonfuls of butter, add three table
spoonfuls of -four, and pour over grad
ually, stirring constantly the oyster
liquor. Season well, add the oysters
and just before serving add cupful
of cream.
The Colorado statesman., 1923-11-03

pour three-fourthS of a cnpful OF
chicken stock into the dish and bike
until the apples are soft, bast!ng
every six minutes.
keswick Pudding.-Bring three
fourths of a cupful of sugar and cne
cupful of water to the boiling point.
Beat the yolks of three eggs slightly
and add one-fourth of cupful of
sugar and few grains of salt. Pour
on the boiling slrup and cook until
the mixture thickens; then add oae
and one-fourth tablespoonfuls of
granulated gelatin soaked in one
fourth of cupful of cold water, and
one fourth of cupful of lemon juice.
Stir until the mixture thickens. Turn
into mould and chill. Garnlsh with
whipped cream, sweetened and fla
vored with vanilla.
Nut Prune Souffie.-Soak one cupful
of prunes in two cupfuls of cold water,
then cook in same water until soft.
Remove stones and cut prunes into
small pieces. To the prune liquor add
water to make one and one-half cup
fuls; then add one cupful of sugar,
two inches of stick cinnamon and the
prunes; cook ten minutes. Dilute one
third of a cupful of cornstarch with
cold water and add to the mixture.
Cook ten minutes. Remove the CHINA
mon, add whites of two eggs well
beaten, one-third of a cupful of broken
walnut meats and one tablespoonful
of lemon juice. Bake in moderate
oven until set. Serve with cream If
desired.
Caramel Junket.-Heat two cupfuls
of milk until lukewarm. Caramelize
third of cupful of sugar, add one
third of cupful of boiling water and
cook until the sirup Is reduced to one
third of cupful. Cool and add the
milk slowly to the sirup. Powder one
junket tablet and mix with little wa
ter to dissolve; add to the milk. flavor
with little vanilla and add a pinch
of salt. Stir until well blended. Turn
into small glasses and set away in a
warm room to become set. Then chill,
cover with whipped cream. sweetened
and favored. and sprinkle with
chopped nuts.
N... NlAfm mseQ.
The Colorado statesman., 1923-11-03

half teaspoonful of salt and one-fourth
teaspoonful of paprika. Bring to the
boiling point and let simmer five min
utes. Pour over six slices of toast
cut into rounds, garnish with toast
points and serve at once.
Lyonnaise Potatoes.-Take two cup
fuls of sliced, cold, boiled potatoes.
Cook one and one-half tablespoonfuls
of butter with one and one-half table
spoonfuls of chopped onion. Melt two
tablespOOnfuls of butter, season with
salt and pepper and add the potatoes.
Cook until they have absorbed the
butter, occasionally shaking the pan.
Add butter and onion and when well
mixed, IA half tablespoonful of vinegar
and parsley. Serve hot.
Coffee Ice cream.-Srald two cup
fuls of milk with one-third of cupful
of ground coffee. Mix one tablespoon
| ful of flour with a cupful of sugar,
add one egg and the milk gradually.
Cook over hot water twenty minutes,
stirring constantly at first and after
ward occasionally. Cool, add one quart
| of thin cream, strain through double
ClOlll anu
| pints of ice to one of salt.
Pea Roast.-Mlx three-fourths of a
cupful of dry bread crumbs, one-half
cupful of pea pulp Canned peas put
through IA puree stralner), one table
spoonful of sugar, one-fourth of a
clpful of finely-chopped walnut meats
one egg slightly beaten. three-fourths
of a teaspoonful of salt, dash of
cayenne, one-fourth cupful of melted
butter. and three-fourths of a cupful
of milk. Turn into small pan lined
with paraffin paper. Cover and bake
in slow oven forty minutes.
Cheese canapes. - Toast circular
pieces of bread and spread with
French mustard; then sprinkle with q
thick layer of grated cheese, seasoned
with salt and cayenne. Place on a
sheet and bake until the cheese has
melted. Serve hot.
The Colorado statesman., 1923-11-03

Mix one-half cup
full of brown SUI
gar, one table
spoonful of curry
powder and enc
tablespoonful Of
melted b u t t e r.
Fill the cavities
with the mixture,
The Colorado statesman., 1923-11-03

When friends are at your hearth
side met,
Sweet courtesy has done its most
II you have made each guest forget
That he himself is not the host.
The Colorado statesman., 1923-11-03

pushing wire frying basket down on
them. Doughnuts fried by this method
absorb less fat, brown evenly, and are
much less apt to crack than when
turned in frying The basket can be
used for draining the doughnuts after
they are removed from the fat, or they
may be drained on brown paper. When
they are dry they may be rolled in
pulverized sugar.
Doughnuts made by the following
recipe and properly fried are delicious
when fresh and will keep well. The
amount of flour used, however, will
vary; smaller amounts of hard wheat
flour will suffice.
Plain Doughnuts.
tablespoonfuls cupful sugar
baking powder 1 I a spoonful
Qevel measure butter
ment) eggs
! teaspoonful salt ] cupful milk
1 teaspoonful Gin 5A cupfuls flour
namon
n teaspoonful nut
meg
Another good recipe also tested by
the United, States Department of Ag-
riculture is given below:
Potato Douahnuts.
~ cupfuls of su- tablespoonfuls
gar baking powder
2 tablespoonfuls i teaspoonful salt
butter teaspoonful Gin
2 eggs namon
u cupful riced po- u teaspoonful nut
tatoes meg
70 cupful milk 5A cupfuls nour
The Colorado statesman., 1923-11-03

Corn Toast.-Cook one
fourth of a tablespoonful
Of finely chopped onion
with one and one-halt
tablespoonruls of butter
for two minutes, stirring
constantly. Add one cup
full of canned corn. one
mint of heavy cream, one.
The Colorado statesman., 1923-11-03

1t is good to lengthen to the last
a sunny mood. p. Lowell.
Do you know what fairy palaces
you may build with good thoughts7
-Ruskin.
The Colorado statesman., 1923-11-03

fully in the mar
kets.
Cream Cheese
BaIls.-Work one
cream cheese uu-
til smooth with
one-haIf table
sp oon { ul of
or e a m, $ l X
The Colorado statesman., 1923-11-03
The KITCHEN
CABINET
80 .--~. "e-,..a a.,s"s spa.s. .n.o",,

Oh. wisdom OF the gods that
made us! When the dogcart of life
at which we tug mires utterly. We
still can slip the collar.-Clyde
Davis.
The Colorado statesman., 1923-11-03
WHAT TO EAT

Wipe, pare and core six sour apples
and arrange them in a baking dish. |
The Colorado statesman., 1923-11-03
Ct he Kitchen
Cabinet
>OOOOOOOOOOOO OOOOOOOOOOOOOO
t(eJ. 4yzs. " western Sewspaper Onion.J

NeJ. 4SZS, " estern NewspAper Cnloh)
No man has n right to leave the
world as he found IL. He must add
something to it: either he must
make it's people better or happier
or he must make the face of the
world more beautiful or fairer to
look at.-Edward Box.
The Colorado statesman., 1923-11-03

Veal and Sage
Soup. - f i n e ! y
chop two and one
half pounds oflean
veal. Cover with
three quarts OF
water and bring
slowly to the sim.
mering point and
The Colorado statesman., 1923-11-03
AUTUMN M EALS

A nourishing soup that will be wei
come at noon or night is:
The Colorado statesman., 1923-11-03
MORE SEASoNABLE GOOD
THINGS

Cream cheese is such good food
and in cool weather is found plentl-
The Colorado statesman., 1923-11-03
WHAT TO EAT

If fond of corn your family wi
like this for luncheon or suppe
The Colorado statesman., 1923-11-03

Another good recipe also tested by
the United. States Department of Ag-
riculture is given below:
New Britain herald., 1923-04-14
CHORUS. OF il7o IS TO
 SING IN PRODUCTION
New Britain Choral Society Will Rcn- der Elijah on Evening of
 May ..

The New Britain Choral society now in its eighth season, started its career with chorus of less than a hundred and each year has added to its active members so that at it's An nual Spring Festival concert to be held in Fox's theater, Monday eve ming, May ', TO voices will take part in the production of Elijah"
 Not only in number has the or ganization advanced but in quality of tone and balance of parts has now reached a stage of development that places it among the leading choral societies of New England and one in which New Britain can take great pride.
 The Elijah offers the chorus it's greatest opportunity. and those who have been privileged to hear the re- cent rehearsals know that the so- ciety has risen to the occasion and will give the rendition that this noble oratorio demands.
 The solo work in "Eiiiah" is be- yohd doubt glorious but still greater are the choruses which range from the soft and full harmonic numbers as "Open the Heavens" to the furi- ously dramatic cry of the pagans, "Baal, We Cry tosThree," wonder ful bit of eight part singing.