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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
Emmons County Record
Location
Linton, North Dakota, United States of America
Date
Dec 13, 1917
Page
6
A Boston youth of twenty two describes his fourteen months in France serving as dragoon guardsman dispatch rider and motor car driver under the British flag. He is one of four survivors among thirty one motorcycle dispatch riders.
A narrator recounts being discharged from a U S job to join the British Army in 1914. He trains with the Fifth Dragoon Guards at Aldershot, endures harsh barracks life and riding drills, and befriends seasoned troopers while facing ridicule as a newcomer. He lands at Ostend, notes Belgian hospitality, and moves toward front lines with uncertainty about the coming clash.
The narrator recalls entering the Great War unexpectedly while traveling to England and serving abroad. Born at sea, he recounts twenty three Atlantic crossings and aims to present events in chronological order, focusing on daily life and routine rather than horrors or glory.
A reflective aphorism attributed to Longfellow contrasts solitary greatness with civic grandeur. The lines evoke enduring virtue amid urban life without naming individuals or events.
In Williamsport visitors include Rufus J. Dean of Winchester and Frank Hart returning from the upper country. Hart worked at Fort Berthold as a carpenter and rebuilt his farm shed. Peter Borgman Aart Van der Vorste Gerrit Van Voorst and John Slotman from Campbell County SD were in town. Borgman filed a homestead, Van Voorst and Slotman proved up on timber claims, Van der Vorste appeared as a witness.
An essay critiques parental bragging about children's quirks. It argues all families see their offspring as brilliant and unique but other parents may also have similar traits. The piece cautions against self praise and urges balanced, constructive observations.
Pot roasts come from the rump and upper round and are juicy yet tough. Slow cooking over heat tenderizes them as vinegar is briefly added and vaporized to penetrate the meat, then a small amount of water is added and simmered gently.
The article traces tennis origins from ancient Greece and Rome where it was called sphairisis and pila to medieval and early modern periods. It notes mentions in Arthurian romances and early records of the dark ages, with popularity rising in France in the fifteenth century and continuing in England from the sixteenth century onward.
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