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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Dillon Examiner
Location
Dillon, Montana, United States of America
Date
Feb 18, 1931
Page
4
An article explains using squared ruled paper or coordinate paper to map garden layouts to scale. It covers measuring outside garden dimensions, assigning vegetable blocks, labeling with plant names, and transferring the plan to ground with stakes and chalk markers. It also notes spiral flower-bed planning and succession planting considerations.
The Presbyterian Church plans a Washington's Birthday service with patriotic music. The morning program includes a seven thirty choir performance celebrating Lincoln and Washington, plus extra features. A Normal College group will sing and full details appear later in the week.
Florida citrus recipes highlight grapefruit and orange in candies, jellies, sherbets, and desserts. Dishes include Florida Fudge with grapefruit, orange juice mixtures, grapefruit jelly, and stuffed grapefruit desserts, all noted for their vitamins and alkaline stomach effect.
The annual Melrose masked ball is set for February 21. Dillon folks plan to drive to Melrose, and many from nearby towns will attend. Prizes will go to the best costumes and comic characters with music by Wayne's Redheads providing entertainment.
In Des Moines Montana district students earned top rankings in a national journalism competition by Quill and Scroll. Albert Polish Dillon placed eighth in current news, Mary Lee Butte earned sixth in feature writing, Pauline Sheldon Havre took third in headline writing. Additional regional placers include Golda Wunderwald Fergus, Helen Zehntner Missoula, Georgiana Crouse Beaverhead, with honorable mentions Marjory Gieseker Gallatin and Edward Kretzer Anaconda.
Mr and Mrs Homer Faust motored to Three Forks last Sunday and were accompanied home by little Miss Jean Peterson who will visit here for a few weeks.
Florence Smith Vincent explains the sardine industry from the Weir catch to the canning line. Fishermen trap small herrings, transfer them to boats, and pack them in salt or brine. They are steamed dried boiled in oil or sauce, then sealed and boiled to finish.
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