THE- LEGEND-BACKGROUND After the legend of Spirit Lake Was printed in last week’s Beacon, Mrs. Ralph Lusher kindly called to give me more of the legend’s background.She referred me to R.A. Smith’s A History of Dickinson 'Caonty. According to Mr. Smith, “The , claim has heretofore been made and maintained with a good degree of plausibility that the early settlers of this county represented a higher type of intelligence and literary attainment than is usual in frontier settlements. The superior intellectual culture of earliest inhabitants hasAlways been recognized...,”’s “Literary societies were Organized here as early as' 1861, there being one both at Spirit Lake aiid Okoboji that winter. The jjtost prominent literary society of those early days- was Imown as the ‘Okoboji Literary League,’ organized in the fall of 1863;... The paper attracting the • most attention, Mrs. A.L,: Auckland’s ‘legend of Spirit Lake’ has been published in several of the papers of north-. western Iowa and extracts from it have been given in several eastern magazines,”'?It was not claimed by thelt;. lt;rwriter at the time that therQ was much foundation for the legend as there related, but the public has seized up^n the tradition as being the true, one and it is accepted as such where the poem itself has ever been heard of.”Mrs. Buekland’s complete poem may be found in the Smith book.+++■Since we again have the delicious melons in the stores, it’s time to begin thinking aboutpreserving the taste of summer.We used this recipe last year and enjoyed the melons all winter.FROZEN MELON BALLS AND GREEN GRAPES Remove ’stems from firm, ripe, seedless green grapes. Cut ripe cantaloupe and honeydew melons in half. Remove seeds and cut into balls with a melon ball cutter. Combine grapes and melon 'hails in desired proportions. Pack in freezer containers, leaving Vi inch head space. (To make orange juice syrup, add 3 tablespoons sugar to each cup of orange juice needed to fill containers.) Seal and freeze.To serve as a frjuit cocktail, fruit salad or dessert, partially thaw and serve while fruit still contains a few ice crystals.