davidaulloa/AmericanStories huggingface dataset:
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1934-12-14
z R0tNEJ sOHoDZE sBoRU
146. s. T. J. SOKoL.

Nasledovnf tradnici ma rok
1885 boil zvoleni:
Frantisek Springer, spravca.
Pavel Habovsky, podspravca.
Jnraj Kano5, z&pisnfk.
| Pavel RemiA1 d6tovn1k.
Jan Wagner, pok6dnik.
Andrej Kish, naSslnfk.
Pavel Sherfel, Andrej Palen-
Oar, Juraj Palascak, vybor ma
jetku.
Jan Sherfel, spravea budovy.
Andrej Cisar, riaditel' diva.
diel.
Stefan Bolha, domovnfk.
Sokoli 81 jediny spolok ma
tejto okolici, 10 vlastnia svoju
budovu. Budova je sariadena
prvotrisdne na rozliSne zAbavy,
5cvicby, divadla, bankety . scho-
DE. Sokoli vyrentuj6 svoju
miestnost' "a miernu cenu ka.
Sdemu, 60 by chcel nejak6 "a
bavu tam usporiadat'. Sokoli
majd najvacsie najlepSie "a
riadene javiste pre- divadla, ma
jd tiez bohatd zAsobu divadel-
n6ho satstva . rozliSn6 potrsb-
ne veci ku divadl&m.
Sokoli Cd jedint spolok na
tejto okolici, 20 usporiadaj6
rnsjviAs rssii5ntc6 s6bav pre-
SlovAkov.
Kaxdt vernt Slov&k 4 Slo.
venka By mali podporovat' So
kolov pr ish - dom pednjatf,
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1934-12-14
sTEFANsKA A JANsKA IA
NEtNA ZABAvA v OsADE
SV. CYRILA A METODA
27. DECEMBRA;

V osade sv. Cyrila a Metoda
bude Stefanska a Janska tanec.
ma zabava ma sv. Jana, q. dec,
ma ktord dctive povolavame po.
najprv vsetkych Stefanov a ia.
nov, jak starych tax mladych
a ich mile manzelky a dietky,
a tiez vsetkych osadnfkov a ..
sadnfcky a vobec vsetkyych Slo.
vakov a Slovenky celej Ma
honing doliny.
Drahi bratia Stefanovia a ia
novia, oznamujeme vam, ze SINE
So spoJili dohodli, ze usporia-
dame spolocne tanecnd zabavu
ia den sv. Jana, ma ktorej O.
s1avime nase meniny pri dobrej
a veselej zabave. Ponevac ale uz
name len kratky cas- ma roz-
predayanie vstupeniek, tax pro-
sine vsetkych Stefanov a ia
nov, ably prisli ma pondelok We
Ger, II. decembra do skoly ma
sch6dzu, kde sa vybor zvol1, a.
by kazdJ Stefan a Jan pomo.
hol predavat' vstupenky msdzi
svojimi priatel'mi.
Drahi bratia Stefanovia a ia.
novia, tn je cas-, ked' name u
kazat', ze SINE chlapi ze sa
nedame zahanbit' nasim Joze-
fem a Michalom, tax ably SINE
zvit 'azili, musfme vsetci praco-
vat a pomahat' jako len mo-
zeme, aby ta zabava sa nam Go
najlepsie vydarila. Teda neza-
budnite prist' ma til schodzu ma
pondelok, abo jake to bude O.
znamene v kostole, a zvlaste
w, ktori ste uz vo WHORE, aby
SINE sa postarali o vSetko a tiez
aby kazdy NAL svoju pracu.
Doteraz sd vo whore nasle-
down.: PIP. Stefan Slifka (Sel-
ma Ave.), Stefan Novotny, 2
Myrtle, Stefan Kubala. Stefan
Shimko, Stefan Bolha, Jan
Churilla, Jan Venglarcfk, Jan
Leskovsky, Jan Majercak, jan
Ridarsky, Jan LesiSko.
Jkn yv11lcay.
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1934-12-14
sCH0DzA HDzISAR. sLo.
VENsKEHO sPOLKU.

a. r n . C i
Odbor 2O1O NJ. SLOW. Rob.
Spolku bude mat schodzu '
nedel'u po obede t. j. Is. de-
cembra o 2:30 u br. Jana Turka
pod els. 923 Vine St., Youngs-
town. TAX vyzyvam vsetkych
clenov a clenkyne, aby prisli ma
t1to sch6dzu. II, ktorym boly
.pristupne listing vypisane q 9.
Ste neboli y lekara ma prehliad.
ke sd ziadanf, aby tax ucinili
efm skorej. s bratskym pozdra.
vom zkpisnflk.
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1934-12-14
z ROtNEJ sCHoDZE oDB
GA. MSS. v sTRUTHERS

Odbor Ga. N. s. S. odbyval
svoju rocnl schodzu dina 9. de-
cembra, t. j. minulej nedei.
Sch6dzu zahajil brat predseda
Stefan Kubieko o pol 2. hodine
po obede, "a prftomnosti sum-
'neho poctu 1dov. Ia tym ma
sledovaly spolkove zalezitosti a
dprava spolkovych pravidiel.
Bolo jednohlasne prijate, aby
pravidla Ga. Odboru zostaly ma
starom ma rok 1895, sko boly
doteraz. Zatym sme prikrocili
ku vol'be 1radu ma rok 1885.
Prisiel navrh, bol podporova-
ny, ably 1rad 81. Odboru MSS.
ostal ma starom "a til ist1 placu
jak1 NAL doteraz. TAX bolo j
prijato jednohlasne. Ku tomu
je priloha. Trad dozorcu cho.
rych vystal, jak i nebol "a po-
slednych 16 mesiacov, lebo SINE
chor1 podporu neplatili, ami ma
ilu prispevky nevyberai. Teraz
platime chord podporu, ale do
zorca vystane. Kazdy chory I'D
sa ma hlasit' u bodaj ktoreho
1radnika a ten ma dat znat'
zapisnikovi a zapisnfk ma ma
vstfvit' choreho ida abo po.
slat' dctovnika, aby navstivil
choreho brata. Ten drad je pri-
pojeny "a td istd placu, ktord
mali doteraz. Prijato jednohla-
sne. Druhy dobry ciel' ma tel
sch6dzi Dol zrobeny. Odbor zvo
lii 3-clenovy vybor, ktory ma
navstevovat' sch6dze, ktore sa
otrimuju pod zastitou Okresu
Slovenskej Ligy, v prospech
Slovenskeho Dna a insfch ma
rodnych a slovenskyych zalezito-
sti. Sd to bratia Stefan Hri-
MAX, Jan Scavnicky a Pavel
Kosik. Ia tyym prisla ziadost'
1radu jak stareho tax noveho,
co je ten samy, aby sa ddovia
ma bud1cu schodzu vo vaesom
alebo aspoii v tom istom pocte
jak dnes zlcastnili. Sch0dza
bude dna 13. januara 1885. Ma
tel sch6dzi 1radnici podaju
rocn1 zpravu j dozorci. Po w.
baveni spolkovych zalezitosti
budeme mat MALI zabavu, t. j.
kazdy bude mat obcerstvenie a
zak1sit'. Ma to Dol tiez vymeno.
vany vybor br. predsedom. Vo
WHORE sd bratia Juraj Sarisky
Matej Zelinsky a Jan Koma.
Oni sa majl zaobstarat' o po-
trebne veci ku tel prflezitosti.
A ked' sa nemylim, tax to ma
il zaplatit' dradnici 20 svojej
pedy.
Uradnici sd nasledovhi: Ste
fan Kubicko, predseda; Jan
Podracky, podpredseda; Michal
Fabian, zapisnik; Pavel Kosik,
1ctovnfk; Jozef Tkach, poddc-
tovnfk, Andrej Repasky st., po-
kladnfk; Stefan Hriniak, stare
sta K. NJ; Jan Scavnicky, pred
seda finacneho vyboru; Matej
Zelinsky, Glen Nikolaj Lukach,
Glen. Jozef Hoza st.. straz dve-
RI.
Trad cestou tohto dopisu a
novfn vSetkym bratom a Sc.
STRAIN 64. Odboru N. s. s. a K.
MI. q familiar praje st'astlivt
vianocn6 sviatky a blazeny No.
w rok 1885.
Som 8 1ctou dopisovatel',
Josef Tkaoh, poddct
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1934-12-14

Uradn6 hodiny rsdakcis q
.od 2. d 8. hodiny dopolndnia.
The Waterbury Democrat., 1934-03-30

Remove from the fire, add one- half cup of orange juice, two ta- biespoons of lemon juice, four tea spoons of grated orange rind and one-half teaspoon of grated lemon rind. Chill the mixture and pour into a nine-inch, pie shell.
 The pie is then covered with a luscious meringue, made this way:
 Put two egg whites, unbeaten, one half cup of sugar, dash of salt, and two tablespoons of wa ter in top of double boiler. Beat with rotary egg beater until thoroughly mixed. Then place over rapidly boiling water and beat one minute. Remove from the fire and continue beating two minutes longer or until mixture will stand in peaks.
 Pile the. meringue lightly on the pie, arrange orange sections on top and sprinkle Iavishly with cocoanut. Then, unlike most pies that are put into the oven to brown the meringue, this one is ready to be served.
The Waterbury Democrat., 1934-03-30
PUTTING HORS D'OEUVRES
 IN THEIR PLACE
Only Cold Selections Are Correct With Cocktails The Hot Ones Are Savories

means outside of my work ant owes it's origin to the fact that al one time chefs refused to prepare the canapes that accompany cock tails, .relegating the task to the waiter of butler. Thus began the tradition that a canape is colds but in many cases these simple little appetizers became works or art under the prideful care of butler"
 A savory, according to MT Leny. is something else again. A great deal of subtlety on the part or the chef goes into the preparation or a rsavory. And now that repeal is here MT Leney sees revival Of this English tradition in America, to be accompanied, of course, by the proper liqueur. Here are some of the savories now served in the green and gold liqueur room at the Hotel Carlyle:
 MiIt of Herring, served on tri- anguler pieces of toast, with opp tional fiavoring of English mus tard. The accompanying drink is of Estonian origin and is called Alash.
 Shrimp Carlyle: Prepare thick hot tomoto souce, favored with finely chopped tarragon and over each shrimp. Serve on barquette, or crust of bread. Grapa is the liqueur for it.
 Clams Casino: Chop red pep per finely, chop a green pepper finely. Cover the clam with the peppers and square of Virginia. bacon. Pass for three minutes un- der a broiler, and serve in the shell, piping hot. And it is to be sampled with, not a liqueur, but 8 steaming cup of Turkish coffee.
The Waterbury Democrat., 1934-03-30

sert and are novel. For apple griddle cakes, add 1-2 cups very thinly sliced apple to dry ingred- tents and mix lightly. Add liquid ingredients, mix and bake as us- ual. Choose tart, quick-cooking apples. As each cake is removed from the griddle, sprinkle it with a mixture of 1 part cinnamon to parts brown sugar.
 Pineapple griddle cakes are a bit different in their preparation.
 Pineapple GriddIe Cakes
 Two-thirds cup pineapple juice, 1 1-3 cups sour milk, r cup crush ed pineapple, 2 1-2 cups flour, l IA teaspoon soda, 1-2 teaspoon salt, 2 eggs, tablespoons grant, lated sugar, tablespoons melted butter.
 Beat yolks of eggs until light
The Waterbury Democrat., 1934-03-30
Sister Mary,S Kitchen
By SISTER MARY NEA Service Staff Writer

Yum yum! Pineapple griddle cakes for breakfast, lavishly but tered and smothered in this years maple syrup, smooth and fragrant! What could be more luscious?
 From the cooks point of view, too, griddle cakes are a high spot on the bill-of-fare. That's because they are easy to make.
 Numerous preparations, all ready for baking except for the addition of liquid, are on the mar ket. One needs only to follow the directions on the package and griddle cakes are made so easily However, if you prefer to "stir up" and quickly it seems like magic. your own griddle cakes, the fol- lowing recipe is excellent.
 Griddlc Cakes
 Two cups sour milk, 2 eggs, 3 IA cups flounr, 1-2 teaspoon salt, 1 teaspoon soda, 1 tablespoon brown sugar, 2 tablespoons melted butter or other shortening.
 Sour milk makes more tender cakes, but if not at hand sweet milk can be used. With sweet milk use tablespoons baking powder III pldCc OI oOud.
 Sift -four once and measure. Add salt and soda and mix and sift several times to insure the soda being thoroughly mixed through the flour. Add sugar Make d well in the center of the dry in- gredicnts and add milk and egg which has been slightly beaten. Stir vigorously. mixing as rapidly as possible and adding the melted shortening at this time. Bake on a hot griddle. first on one side and then oh the other.
 Cheese griddle cakes are rather unusual and very good. To make them add 2-3 cup of grated cheese to the dry ingredients, mixing well before adding the liquid ingredi- ents. Bake as usual.
 Nut griddle cakes also are de- lectable. Add one cup finely chop ped salted nuts to the dry ingred- tents, reducing the amount of salt in the recipe to 1-4. Mix lightly and add liquid ingredients and bake as usual. If unsalted nuts are used. increase the amount of salt in the recipe to 3-4 teaspoon. Fruit griddle cakes serve as des-
The Waterbury Democrat., 1934-03-30
PLEASING THE MAN
Easter Eggs as Appetizers
BY CHLOE JAMESON

He is as small as his youngest son OH Easter day-that seeming ly digniGed man of the house. and he enjoys hte little extra holiday touches given to food on Easter day as much as do the children. But of course it is nice to have those fancy gestures ap- piled to q dish or course that sounds grown up like the bors d'peuvres, for instance.
 On, marvellous things can be done to make Easter eggs the out standing performers on the ap- pet.zer program. For the center piece there can be nest of crisp finely shredded slaw mixed with shredded green peppers, and in this several pickled eggs in dif- fe3ent colors produced by the harmless vegetable coloring which comes in cubes for tinting whipped cream, iclngs and what not.
 Around the outside there may be some little egg baskets. Cut bard boiled eggs in half crosswise, remove yolks and devil part of them with minced tongue or ham, part with a tart mayonnaisc and part with minced chivcs. Make the yolk onto tiny balls or eggs and pile into the white egg cups. Make basket handles Of shred of lemon peel or green pepper. and around the edge pipe fiuting of color mayonnaise..
 If you have q set of egg moIds Cor will get them). %partly fill them with gelatin that has been made tart with u little lemon juice and seasoned with onion juice. some of the gelatin clear, some tinted green. some rose. When il begins to set, place in tle center of each mold a little whole sardinc with it's body stuck through ring of hard- boiled egg snd llIl the mold up with gelatin. Unmold for the hors d'oeuvres tia". pla cing each egg in a small leaf of lettuce. Garnish the eggs with rosettcs Of egg yolk made into a paste with mayonnaisc. These are beautiful ornaments and aIp2tiZinE, too.
The Waterbury Democrat., 1934-03-30

A culinary war is on! Epicures are wagging their heads and talk ing firm stands. Ancient cook books are being dusted off, and such authorities as Escoffier and Brillat- -Savarin' are consulted while professional regulations hang peri lously in the balance.
 In short, is a hot hors doeuvre after all hors d'oeuvre? Or is it, as Frank J. Leney, managing director of the Hotel Carlyle in New York city, firmly contenrs. really a savory. that tooth-some tart farewell to a delicious meal?
 'Tis a problem that concerned cooking savants not at all before December 5, 1883. But when re- peal introduced new interest in wining and dining, the subject was introduced.
 'Tt is absurd" said MT Leney, when interviewed recently on the opening of the Carlyle bar, "even to consider serving a hot hors a. oeurye with a cocktail. In the first place, the very meaning of the word 'hors d'oeuvres' settles the argument. 'Hurs doeuvre'
The Waterbury Democrat., 1934-03-30

The old puzzle of whether egg or chick comes first, assumes a new form at the Easter season when the question arises as to whether eggs or ham come first in popular favor. The only answer Is that at this time most housewives use both generously. Ham has come to be the Easter day meat 6ish, eggs playing their part in the festival in variety of ways. Ham and GEES Easter morning are the central interest on many tables and there are few situations indeed where If we had some eggs we'd have some ham and eggs If we had some ham,"
 Eggs are a centuries-old symbol of Easter. The ritual of Pope Paul the Fifth for the use of England, Ireland and Scotland says: "Bless Oh Lord, we beseech Thee, this Thy tiny creature of eggs, that 1t may become a wholesome sus- tenance to Thy faithful servants, eating it in thankfulness to Thee, on account of the Resurrection Of our Lord"
 The recognized food values in eggs and their abundance and quality at this season of the year make them well worthy of their place in this weeks food spot light.
 Here are tested suggestions for ham and egg uses from the test ing kitchen of First National Stores:
 Try broiled ham and fresh eggs baked in mashed potato nests for Easter morning.
 Eggs Au Gratin
 hard cooked eggs
 1 cup white sauce
 l tablespoon butter
 1-2 cup grated cheese
 1-3 cup bread crumbs
 Remove shells from eggs and cut into slices, crosswise. Prepare white sauce. Butter baking dish und arrange a layer of eggs first.
The Waterbury Democrat., 1934-03-30

 RECIPES
ECONOMY CANAPE

Chop skinned, boned sardines, add little onion juice, 2 teaspoons red pepper hash, white of 1 egg. chopped. Mix with mayonnaise. spread on thin fingers of toast, gar nish with mayonnaise mixed with hard -boiled egg yolk.
 CREAM OF TURNIP SOUP
 Cook sweet white turnips in boil ing salted water and put them through a sieve. Heat 1 quart of rich>milk to boiling point, add tur- nip puree and 1 small onion minced finely and softened in 2 tablespoons butter until delicate golden color. Thicken slightly with blended .bour and butter until the desired creamy consistency is ob- tained. Garnish with minced pars- ley and serve with toasted cheese wafers instead of soda crackers.
 CURRIED GALES CHEER
 You will have to go to an old fashioned butcher for this meat one who still carries all parts of the animal. Or order it specially from the butcher. It is worth the extra trouble, for it's a delicious dish.
 1 caIf's cheek
 1 cup soup stock
 F teaspoon curry powder
 12 teaspoon salt
 2 tablespoons sherry
 1 egg yolk
 Cut the cheek, which has been previously boiled, into small dice. Add to the stock, with salt mad cur- ry powder. Heat well, add sherry. remove from fire, add .,beaten egg yolk and stir until creamy. Serve on toast or in a nest of hot but tered rice.
 FRENCH BAKED BEANS
 Soak 1 pound navy beans over
The Waterbury Democrat., 1934-03-30

night and parboil next morning. Drain and place in casserole or bean pot together with 4 slices ba- con, cut in inch strips, l teaspoon onion juice. Add bouillon seasoned with 2 tablespoonfs mustard and salt and pepper to state. using enough liquid to just cover the beans. (Bouillon cubes may be used, if desired.) Bake in a me- dium oven as you would Boston baked beans.
The Waterbury Democrat., 1934-03-30
N@ HsH( {llQIdI IElHNi PAGE
TOP OFF THE EASTER DINNER
 WITH A TASTY AMBROSIA PIE
By NEA Service

By NEA Service
 Guaranteed to make the Easter dinner party a success is an Am brosia pie. It's the kind of decora- tive dessert that can be placed right on the table. cut and served there. thus giving your guests a chance to feast their eyes, as well as appease their appetites. Here's the recipe:
 Combine one-half cup of flour with three-Quarters cup of sugar and one-fourth teaspoon of salt in top of double boiler. Add one and one-quarter cups of wa ter and two egg yolks, slightly beaten. Mix thoroughly. Place over hot water and cool ten minutes, or until thickened, stir ring constantly.
The Waterbury Democrat., 1934-03-30

Puree of Finan Haddie: The fish is passed through a sieve with cream and parsley chopped fine, and seasoned to taste with black pepper. It is served on piece of round toast, and demands a French liqueur called Mar.
The Waterbury Democrat., 1934-03-30

and add to milk, pineapple juice and crushed pineapple. Add with melted butter to dry ingredients and mix lightly. Fold in whites of eggs beaten until stiff and dry. Bake on a hot griddle. Serve with maple syrup or pineapple sauce.
The Waterbury Democrat., 1934-03-30
TOmOrrOw's Menu

BREAKFAST: Chilled tomato juice with lemon, cereal cream. scrambled eggs, toast, milk, coffee.
 LUNCHEON: Brown onion soup, lettuce and mayonnaise sand wiches. pineapple griddle cakes, milk, tea.
 DINNER: Corned beef with po- tatoes, cabbage, carrots, beets and turnips, rye bread. rhubarb dump lings, milk, coffee.
The Waterbury Democrat., 1934-03-30

Dreamed Goldfish with Eggs
 1 cup Gorton codfish, faked.
 ~cups unseasoned Medium White Sauce.
 2 hard-cooked eggs.
 1 small onion, chopped.
 Cover the fish with cold water, add the chopped onion and bring to a boil then drain. Flake fish and add to white sauce with the hard-cooked eggs. sliced. Serve on toast with baked potatoes and green salad.
 Serves
The Waterbury Democrat., 1934-03-30
Easter Season Adds
 To Egg Popularity
The Easter Egg Ritual Dates Back to Early Times in
 Old Countries

then a layer of white sauce, then layer of cheese. Continue in layers until all ingredients are used. Melt butter, add crumbs and spread. over top. Set in moderate oven to become brown.
 Serves A-6
The Waterbury Democrat., 1934-03-30
Southern Style Ham

southern Style Ham
 Here is a prize recipe for baked ham southern style from Mrs Catherine Bragg of Sanford, Me, tested in the First National kitch- ems:
 Soak a six pound ham in cold water half an hour, then scrape and wash thoroughly. Put on to cook in a large kettle. Add one small onion, two pieces of celery, parsley, six cloves; simmer for three hours, skimming occasional ly.
 When boiled, let ham cool long enough to be able to remove skin. Then on the glistening fat. sprinkle a generous amount of white pep per, stock with cloves about one inch apart. cover thickly with brown sugar. Lay ham in roaster. add 1 cup sweet cider or grape juice, bake in a moderate oven $50 degrees F.. Baste. The ham will be a luscious rich dark brown. Serve with southern spoon bread in place of potatoes.
The Waterbury Democrat., 1934-03-30
Baked Ham with Pineapple

Boil a ham whole and skin it. Trim superfiuous fat. Mix four parts brown sugar and one part soft bread crumbs, add 1 teaspoon dry mustard and spread mixture over ham. Pace slices of canned pineapple over the outside of the ham and fasten in place With whole cloves. Bake about one-half hour or until well glazed. Baste with syrup from pineapple.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1934-10-10
COUNTY SEED NEEDS
SET AT 1S7,750 BU.
Estimated Hard Spring Wheat
Demand Totals IS, ESQ
Bushels, Report Shows

Seed needs for the 1895 spring
planting In Burleigh county have
been set at l87,750 bushels, q report
Of the seed stocks survey in the
county showed Wednesday.
The report was compiled from fig
ures submitted by township officers
after farmers had listed their avail
able seed and the number Of acres
they expected to plant in the spring.
Hard red spring wheat Is In great
est demand. the report showed. The
estimated need Of the county for this
seed has been set at 95.7S0 bushels,
due principally to the total crop fail
ure this year.
Thirty-six thousand bushels Of oats
must be brought into the county
from outside sources which, when
added to $4,000 bushels Of barley,
1000 bushels Of barley and the wheat
requirements, brings the total to 1877
$50 bushels.
Figures Of the report are based on
an assumed 80 per cent abandon
ment Of wheat acreage In line with
the federal agricultural adjustment
program.
With most Of the oats and barley
cut for hay the report showed that
only $40 bushels Of oats ard 9.5o5
bushels Of barley were available In
the county for seed next spring.
Crop varieties suggested by the
farmers as most desirable for nlant.
ing were Ceres or Marquis wheat.
midseason white oats. feed barley ind
Bison flax.
The seed deficit Is probably the
largest the county has ever ten
faced with despite the thousands Of
contracted acres, Martin Altenburg,
assistant county agent. said recently.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1934-10-10
Devils Lake Will Be
Host to Educators

Devils Lake, N. D., Oct. l9.-R-
Nearly 1000 teachers representing II
counties Of northeastern North Da-
kota. will convene in Devils Lake
Thursday for three day meeting
OF the northwest division, North Da-
kota Education association.
Governor Ole Olson has been
scheduled to speak Thursday night
substituting for U. s. Senator Gerald
p Nye who cancelled his speaking
engagements Tuesday because Of III
Eess. Miss Dora Smith, nationally
known educator and author Of sew
eral textbooks will come from the
department Of education: at the uni
versity Of Minnesota to be heard In
addresses. as will H. M. Gage, presi-
dent Of Coe college at Cedar Rapids,
Iowa.
Educators and prominent business
men OF the state have also been in
cluded on the programs announced
BY the president, Mrs. A. NJ. Rother. Of
this city. General sessions will Be
held at the Grand theatre and Sec
tional programs for rural, graded,
consolidated schools, and various
studies Of high school, will meet as
the Central school building.