The Moore Messenger (Moore, Okla.), Vol. 6, No. 37, Ed. 1 Thursday, November 27, 1913 Page: 1 of 8

This newspaper is part of the collection entitled: Oklahoma Digital Newspaper Program and was provided to The Gateway to Oklahoma History by the Oklahoma Historical Society.

View a full description of this newspaper.

The Moore Messenger
VOL. VI. NO. 37
OKLAHOMA (MOORE) OKLAHOMA. TM'HSUAY. NOVKM UKK 27. 1!H3
81.00 PER YKAK
Moore News Itei 1;
MAYME SMITH. Local Edito r
8. Mahler was shopping in Oklaho-
ma City Saturday evening.
Mrs Sarah J. Decker Is suffering
with a severe attack of rheumatism.
Tom Hall was attending to business
in Oklahoma City Tuesday morning.
Mrs. Alice Richardson and daugh-
ter. Mrs. Florence Hall, were shopping
In Oklahoma City Saturday.
LAWN RIDGE AND ELM CREEK ONLY FLAKY PASTRY
Mr. and Mr*. G. Allen and baby
spent Sunday with Mr. and Mrs. John
James.
. Allen spent Thursday night
with home folks S. L. Rhudy and fam-
ily.
Misses Ruby Matoy, drace Jones
and Neta McBride spent Tuesday
night with Miss Charlie Kitchen.
Vergil Row railed on Maud Kitchen
Sunday evening. /
Misses Ollie, Delia and Llllie Rhu- .
Otto Blevlns and wife came down (,y gpent SuiKjay evening with Miss choosing pie for dessert, providing it
from Oklahoma City Sunday to visit Mary j etty at tjie home of Mrs. Van- is the kind of pie which Is made from
with J. M. Blevlns and wife. i Fleet.
W. W. Loper from White Eagle, Ok-1 MrB a L Rhudjr an(j MiB8 j.cla
lahoma, came Wednesday to take the |{OKer8 visited the school Monday af-
posltion as Santa Fe agent here. , ternoon.
Mr. Walley and Mr. Leverich have . Walter Wilson and family visited
NOTHING ELSE 19 FIT FOR HOUSE.
HOLD TABLE.
Care In Making Plea Is Well Repaid
In the Enjoyment of the Delica-
cles—Suggestions That
May Be of Va'ae.
Judgment and taste Is good In
moved from Dr. Nail's house in the
north part of town to the country.
Jess Blevins and wife and son Jes-
se, Jr., from Haileyville, Okla.. spent
Sunday with J. M. Blevins and family
here.
Earl Knack, principal of the high
school at Pa$ den, Okla., spent Satur-
day and Sunday with A. J. Smith and
family.
C. H. Brand Is having his house
from the south part of town moved to
his property east of the railroad track.
Dauber McCalib will occupy it.
R. B. Cisar has bought an I. H. C.
mill and a Witle engine and is kept
busy grinding kafllr corn, milomaize
and corn for his neighbors.
Miss Edna Wingo returned to her
home in Oklahoma City Friday after
spending several weeks visiting with
her parents, J. M. Blevins and fam-
ily here.
Mrs. G. H. Harris and son left here
Thursday for their new home in
Chandler, Oklahoma. They have been
visiting with Mrs. Harris's daughter,
Mrs. O. J. Smith and family.
Mr. and Mrs. K. McLennan return-
ed home Tuesday after an extended
visit with relatives and old friends in
Nebraska and Kansas.
There will be preaching services at
the M. E. church Thursday, Thanks-
giving morning, by Rev. Ketchum. The
ladies of the church will serve a din-
ner after the services.
Mrs. H. A. Keck and children ar-
rived here from Yates Center, Kan-
sas Tuesday evening. They expect to
make their home here. Mr. Keck is
driving through and expects to get
here the last of the week.
Mrs. Frank Merrill, of Dallns, Tex.,
is visiting with her mother, Mrs. Ida
Heard here. She was formerly par-
don clerk to Gov. Cruce and she was
called here to give evidence in the
murder case of Nelson Hawkins who
was pardoned by Acting Governor Mc-
Alester during the absence of Gov.
Cruce.
with John Petty and family Sunday.
a pura, vegetable fat and good material
ia put between this vegetable fat
pastry.
Every woman who doos her cook-
ing should know how to make nice
flaky pastry. She can make enough
Mrs. S. L. Rhudy and daughter Del-1for two or three days and keep it in
la. spent Wednesday night with Mrs. j the refrigerutor ready for use at any
her
Damron, of Capitol Hill.
Mrs. Sarah Wilson called on
mother Thursday evening.
Cecelia Sudik is getting along as
well as could be expected. Hope she
will soon be back at school.
Miss Lela Rogers, of Capitol Hill is
spending a few days with friends here
at this writing.
Mr. and Mrs. Finchum spent Sun-
day with Mr. and Mrs. W. B. Gross.
Mrs. Geo. Allen is not very well at
this writing.
Mrs. Earl Hill and son called on
Mrs. S. L. Rhudy Saturday evening.
Miss Lela Rogers spent Sunday
night and Monday with Mrs. S. L.
Rhudy and family.
Mr. Frank Kalcu and Miss Mattie
Miskosey were united in marriage on
Sunday at Oklahoma City. They will
make their home on the place that
is known as the Bean place. We wish
them much happiness in their new
home.
IS REVISING THE VULGATE
ELM GROVE.
Mr. and Mrs. W. Hoffman, of Breeze,
Ills., visited with their old and trust-
ed friends, Mr. and Mrs. J. W. Taylor
the past week.
The public sale at the Huston farm
will take place Friday, Nov. 28.
The public sale at the Schmltt farm,
four miles west and one-half mile
south of Moore, will take place on
Monday. Dec. 1st, at 1 : :H> I'. M.
Miss Kate Barbour, superintendent
of schools, visited our school one day
last week.
Mrs. Geo. Degen celebrated her
birthday on Sunday. Nov. 23. Many
friends were present and all had an
enjoyable time.
BOSTON
Mr. and Mrs. Frank Matis, near Mi-
shak, spent Sunday evening with Mr.
and Mrs. Elga Carr.
Mrs. Sam Finchum was visiting
from Wednesday until Friday with
her mother and sister and old neigh-
bors in Capitol Hill.
Miss Lottie Erdmond called on Mrs.
Walter Webb Sunday evening.
Miss Jennie Jones was visiting from
Wednesday until Sunday with friends
and old neighbors In Oklahoma City
and Capitol Hill.
Mrs. Nannie Conover and son Wil-
fred, of Osage City, are visiting her
mother, Mrs. O. M. Arbogast and fam-
ily.
Mr. Durham made a business trip
- to Oklahoma City Friday.
Miss lima Knight spent Sunday with
Mrs. Gallons and family near Moore.
Mrs. Hattie Peachee and Mrs. Nannie
Conover were in Oklahoma City Fri-
day.
Mr. and Mrs. Finchum spent Sunday
with W. E. Gross and family.
Mr. W. H. Petty and Mr. Pies Fee-
zel spent Sunday with Mr. John Petty.
Mr. Alva Knowles was in Moore
Friday.
DR. L. M. DOSS
Dentist
g Located in Oklahoma Since 1902
Southwest Corner of
Main and Broadway
Second Floor, over the
Security Nat'I. Bank
Entrance, 104Yi Main
Phone Wal. 7300 (Oklahoma City
For the Blessings Bestowed.
Thankfulness makes the ordinary
and simple gifts of God shine with a
morning luster, and exudes the rarest
perfume. There are two ways to get
rich—one is to increase the number of
our dollars, the other is to Increase the
value of the few dollars we already
have. Thankfulness raises the bless-
ings we already have to higher de
grees of worth, and thereby enriches
us. If thankfulness does not create
new roses, it paints a finer hue on
those we have; if It doos not load our
table, it puts a delicious sweetness in
our simple fare; if it does not clothe
our bodies in costly raiment, it lends
a sweetness of behavior to our bbdies,
so that we do not need such raiment
to make us attractive. All other beau-
tiful graces of Christian character are
lacking In luster without the shining
grace of gratitude to God for his
abundant mercins and unceasing lov-
ing klndnees to the children of men.
time.
Pies are not the only desserts
which can be made from paBtry, and
if good, plain paste is once accom-
plished. then it is only t\ step high-
er In making puff paste, which de-
lights any housekeeper when she suc-
ceeds in making It light and flaky.
It may be used In patty shells, lady
locks and turnovers. The plain pastry
makes dainty tarts, turnovers, meat
patties, fish patties and cases for ap-
ple tart pies, lemon and many other
pies of like nature.
Cranberry Pie.—Materials—Cranber
rles, one cup; seeded raisins, hall I
cup; sugar, three-quarters cup; egg
one; flour, one tablespoonful; lemon
juice, one tablespoonful.
Directions—Cut the cranberries and
raisins in halves before measuring;
mix well with all the remaining in
gredlents and bake between two
crusts for a pie or turnovers. They
may also be baked in patty pans with
fancy twisted strips of the pastry over
the top.
Orange Filling for Pies and Tarts-
Materials—Sugar, one cup; orange
juice, half cup; flour, three table-
spoonfuls; lemon juice, one table-
spoonful; butter, one tablespoonful;
orange, one; eggs, two; pastry (plain.)
Directions.—Cover an Inverted pie
pan or patty pans with a good, plain
pastry, pricking it well with a fork.
Bake a delicate brown. Put the sugar
and flour, well mixed, into the double
boiler. All the grated rind of the
orange, lemon and orange Juice, and
the eggs lightly beaten. Stir over the
fire until It begins to thicken and
stir occasionally in the double boiler
while it cooks about 15 minutes Add
the butter and cool a little. Fill the
baked pastry and cover with a
meringue made from the whites of
two eggs, beaten stiff, and two table-
spoonfuls of powdered sugar added,
and beat again. Flavor with one tea-
spoonful of vanilla, and bake In a
slow oven until the meringue is well-
puffed and a bright brown. Half of
the same filling Is fine for layer cakes.
—Alice Getchell Kirk In Cleveland
Leader.
FOR QUINCE PRESERVE
THIS FRUIT REQUIRES ESPECIAL
PREPARATION.
The Rt. Rev. Aldan Gasquet, head of
the Benedictine order of England, has
the gigantic task of revislug the Vul-
gate, the Latin Bible of the Roman
Catholic church. The committee of
revision of which he is the head has
already been at work on it for five
years and will not complete It for
about seven years more. Abbot Gas-
quet Is now in this country delivering
lectures and raising money to com-
plete the work.
THREE DELICIOUS PIES
Natural Quality Requires That They
8hould Be Boiled and Steamed
Before They Are Put Into
the Sirup.
INTENDED FOR THE PRINCIPAL
COURSE AT DINNER.
Crab and Tomato Sandwich.
The bread should be toasted on the
outside and filled with a large slice
of ripe tomato browned In butter or
broiled nicely, and either buttered
crab meat, or a soft shell crab flat-
tened in a double broiler and done
over hot coals, basting with butter.
Hamburg Eggs. f
Cream two tableapoonfuls of soft
bread crumbs, one tablespoonful but-
ter and a little minced parsley sea-
soning with salt, paprika and celery
salt Work all to a smooth paste, end
with it line small individual patty tins !
that have been brushed with melted I
butter; break an egg carefully into
each, and after dusting lightly with
salt, cover with a mixture of melted
I butter and brown bread crumbs, cook
1 for six minutes In hot oven. Serve
' In the pans
Cheese Fonder.
Buy a parter pound of grated cheese,
eggs, milk and a fresh loaf of bread
Melt one tablespoonful of butter in
the chafing dish, and add to It one
Serve this sandwich hot, of course, j cup Qf milk, then stir in a cup of fresh
In restaurants when this is a special- I bread crumbs and the grated cheese
ty the crabs are first cooked a la ,\dd seasoning of pepper and salt, ant5
Creole—really smothered by steam cook until smooth. Next put in two
over a mixture of condiments so that beaten eggs and cook three minute*
the natural moisture and delicacy of | longer. This is served upon cracker?
flavor is preserved with the added or toasted bread.
piquancy from the condiments. Ten- j
der-hearted people must forego this Tongue Sandwiches.
delicacy after learning the real proc- | Tongue sandwiches can be made in
ess and be content with more humane j many varieties. This Is one good sort
methods.
ABOUT YOUR EVES
—GO TO—
MCVEYS
•.HE RELIABLE
OPT I C I A N S
139 West Main St.
Oklahoma City.
To the Discontented.
Let's be thankful, though care
May be sent us to bear,
l-'or only the foolish may never know
Thut trouble still breeds
Wherever hope leads—
That the flowers of Joy are watered
By the cleansing tears of woe.
I.et's bo thankful, though still
There Is many an ill
That wejong to have strength to clear
away,
For contentment is shown
By the foolish alone,
Py the weak who are merely waiting
To return to their mother clay
Coop cold boiled tongue tine, add to it
a little chopped onion and parsloy, and
spread It between buttered slices ol
whole wheat bread. Another filling
is made with cold boiled tongue that
has been pounded to a paste and
mixed with a little currant Jelly. Still
another tongue sandwich Is made by
putting slices of boiled tongue, gar
nished with crisp leaves of watercress
between thin slices of buttered white
bread.
No One Too Poor to Give.
Something that rich, poor, weak,
strong, young, old can give—thanks.
Did you ever think of that?
Just as long as you have a heart—
and may it be always—you can appre-
ciate something and be grateful. Poor
Indeed is that man or woman who in
this life can find nothing for which
thanks can be given.
Lobster Chowder.
One quart of milk, three lobsters
wo crackers powdered, one-third of a
—8. E. KISER. | ;up of butter. Stir the crackers, but
I ter and the soft part of the lobstei
into the boiling milk, then seasor
with pepper and salt; cook about
three minutes. Then chop the re
mainder of the lobster and add to it
cooking the whole three minutes more
To Rehtove Ink Blots.
Ink blots can be easily removed
from books by covering them with salt
and rubbing gently with the fingers.
Steak and Oyster Combination la^ a
Famous English Dlah—Veal and
Ham Alio Form Good
ingredients.
Rump Steak and Oyeter Pie—One
pound of rump steak, 25 oysters, half
blade of mace, one tablespoonful wal
nut catsup, a piece of yellow peel of
lemon, salt and pepper to taste, a cup
of gravy and half-pound of paste. Cut
the pound of steak in Bmall collops.
flour them. Put puff paste, or a good
light paste around the edge of a bak-
ing dish, or deep pie dish. Then put
in alternate layers of the rump steak
and oysters, filling the dish. Season
each layer with salt and pepper. Pour
in a large spoonful of the gravy; cover
the top, glaze, make the opening in the
center and bake. Put the strained
liquor of the oysters in saucepan; add
the beards or gills, which should be
clipped from the oysters, the bit of
lemon peel, blade of mace, the catsup
and remainder of the gravy. The orig-
inal recipe calls for a glass of port
wine, but that 1b not essential. When
the pie is done, the gravy is made very
hot and poured into the pie at the
opening in the middle.
Veal and Ham Pie—These are the
directions for making Mrs. Boffin's fa-
mous "weal and hammer" that "mel-
lered the organ" of Silas Wegg:
Take the thick part of the breast of
veal, removing all the bones, which
are put in for the gravy, stewing them
slowly and a long time. Put a layer
of veal, pepper and salt, then a thin
sprinkling of ham, cut in dice. If
boiled; or chop finer if raw ham is
used. Then add more veal and so on
until dish is full. A sweetbread may
be cut up and added to this pie, or the
same amount of mushrooms. Or you
may use forcemeat as In Windsor pie,
or one made of hard-boiled eggs. Pour
in half a cup of the gravy, which must
be cold as well as all other ingredients
when the cover of paste is laid on for
baking. Finish same as Windsor pie.
Vermicelli Pie—Butter rather well* a
deep baking dish. Have ready ' two
ounces of vermicelli boiled and
drained. Put it in the bottom of the
baking dish. Season the inside of four
dressed pigeons with salt and pepper
and stuff with a piece of butter, a few
bread crumbs, a sprig of parsley,
minced, then put in.the pigeons, breast
downward. Border the dish with puff,
or good paste. Cover with a thick lid.
and bake in a moderate oven. When
done turn out carefully on to a heated
dish with the vermicelli on top. Maca
roni or spaghetti may be ueed instead
i of vermicelli.
Order
Order is the sanity of the mind, the
health of the body, the peace of the
city, the security of the state. As the
| beams of the house, as the bones to
the microcosm of man, so is order to
all things.—Southey.
Just as soon as quinces turn yellow
they are ready for preserving It
might be said at the start that quinces
require boiling or steaming before be-
lug put into the sirup. difT iug from
th > usual order of presurving.
This la because they arj a very
hard fruit, aud the hot sugar only
tends to make them harder. To pro-
ceed: Pare, core, and quarter the
fruit, dropping into cold water to
preserve the color. Put skins and
cores into a separate vessel.
When all are prepared put two lay-
ers or so Into the kettle and cover !
with cold water. Cook over a slow
tire until tender. Take out carefully,
and when all are cooked, strain the
water and allow three-quarters of a
pound of sugar to one pint of juice.
Cook for ten mluutes, skimming
until the sirup is clear, then put in as
much fruit as it will cover. Simmer
very gently for half an hour, or if
the quinces turn red before this they
are ready to be removed to the Jars.
Let the sirup cook a little longer, then
pour over the fruit and seal the jars.
Quinces Preserved With Apples.—
Sweet apples should bo used. The
two fruits make a delicious preserve,
and will cost less than the quinces
alone. The proportions aro one-third
of quartered appless to two-tbirdB of
quince. The appless will take less
time to cook than the quinces, both In
the water and in the sirup. In filling
the jars, put alternate layers of tne
fruit and pour boiling sirup over, seal-
ing at once.
Quinces With Cider and Molasses.—
This is a favorite southern recipe. The
fruit is to be pared, cored and halved,
then boiled in sweet cider until tender.
Take out and add to the liquid one
quart of molasses and one pound of
sugar to five pounds of quinces.
Beat up the white of an egg and put
Into the sirup to clear it, bringing :o
a boil and skimming until quite
clear. Take off the fire, and when
half cold put in the fruit and boil
for fifteen minutes. More cider may
be added If necessary. A little green
ginger boiled in the sirup is an im-
provement
Quince Marmalade.' -Cores, peel and
imperfect fruit can be made Into a
marmalade or a cheese. After thor-
oughly cooking the fruit, strain
through a sieve and allow three-quar-
ters of a pound of sugar to one pounu
of fruit. Boll, stirring constantly un-
til smooth and firm, then pack into
jars. A little orange peel chopped fine
will add to the flavor.
Quince Cheese—This is made by
cooking the marmalade until it is very
thick. If packed Into small Jars it
can be tui-ed out and may be cut like
cheese.
Quince Water Ice.—To make this un-
usual confection, pare and cut Into
thin slices three large quinces. Cover
with four cupfuls of water and one
of sugar. Bring all to a boil, keeping
a', that temperature for fifteen min-
utes. Strain and put into the freezer.
Wouldn't Want Him.
A distinguished French authoreaa
(who for obvious reasona must be
nameless, but who lately was Intro-
duced to one of the most Important
and least ln i>osing. personally, of th«
European monarch# > was asked a day
or two ago what she thought of him
Her reply wan unexpected, 'if 1 were
out fishing and caught him," she re-
plied, "1 should put him back."
Brute I
Sir: Ho you know of any way to
make a fourteen-year-old boy go on a
hunger strike?—Paterfamilias.—New
York Kvenlng Sun.
MOORE LODGES.
tola Rebeckah Lodge,
Ollie Rhudy. N. O.
Barba Dreessen, V. Q.
Mrs. Narcissa Cottrell, Treasurer,
Mae Leverich, Secretary.
Mrs. W. C. Allen, D. D. P.
M. W. A.
C. II. Brand, V. C.
John Luckcuck, Adv.
F. McLennon, Clerk.
ODD FELLOWS.
A. J. Smith, N. O.
J. m. Blevins, v. G.
Geo. Leverich, Sec.
Ben Leverich. Treas.
Geo. Fallor, D. D. O. M.
w. o. w.
L. O Dyer, Fast Con.
W. H. Jaekman. C. C.
8. G. Dyer. Adv. Lieut.
James A. Cowan, Banker.
l,e.«ter C. Dyer, Clerk.
K. Mahler. E«cort.
Meeting nlRhta 2n<\ and
4th Tuesdays. Come.
Roasted Tripe.
Take about a pound and a half of
tripe, wash and boll it In milk and
water for an hour. Cut into two ob^
long pieces of equal size Spread on
the fat side of one piece some good
veal force meat and lay upon It the
other piece, the fiat Inside inwards.
Roll and skewer the tripe securely, tie
it round with a thin string. Place in
the roasting pan, dredge with flour
and baste liberally. When done
enough, serve on a hot dish and gar-
nish with sliced lemon. Send melted
butter to table in a tureen. Time to
roast, half an hour or more. Sufficient
for three or four persons.
F. U. OF A.
George Kaylor, W. P.
Clara Simms, W. V. P.
P. It. SlmniH, Secretary.
F. K. Decker, Treasurer.
ROYAL NEIGHBORS.
Sara J. Decker, O.
Mae Leverich, V. O.
Maggie I^arklns, P. O.
Nina Smith, C.
Barbara I >ni88en, I. S.
t'roebe ollnger, O. S.
MOORE TIME TABLES.
SANTA FE TIME TABLE.
East Bound.
No. 16—K. C. Express 7:ftf a. m.
No. 412—Chicago express. .6:45 p. m.
No. 420—Local freight ....3:40 p. m.
Except Sunday.
West Bound.
No. 411—Cleburne express.9:115 a. m.
No. 15—Local to Purcell.. 10:15 p. m.
No. 423—Local freight to Purcell,
10:15 a. m.
W. W. LOPER. Logan Agt.
Nyal's Family
Remedies
For many years the Nyal Fam-
ily Remedies have maintained
a high stundard of quality,
which has admitted them to the
confidence of tho American peo-
ple.
The enviable position which
they hold has been gained
through merit alone. No exag-
gerated, misleading advertising
has ever been countenanced by
the New York & London Drug
Co.
Their wide use is tho outcome
of good words, inspired by the
beneficial results which they
havo produced.
There aro upwards of a hun-
dred different remedies—the
formula of each Is yours for the
asking. You ni;iy know exact-
ly what Is being taken or given
to your chldlren.
We recommend and guarantee
them.
Era Drug
Store
MOORE. • OKALHOMA
Bring Your Grain
to the
NORMAN MILLING AND
GRAIN COMPANY
Wc pay the highest market prices
FEED AND COAL FOR SALE
A.B. Hammond, Agent
Interurban Line
Cars leave Moore 6:37 a. m. and
every hour until 10:37 p. m., then
11:45.
Cars leave Oklahoma City 6:00 a.
m., and every hour until 10:00 p. m.,
then 11:15.
On Sunday the 6:00 a. m. car from
Oklahoma City and the 6:37 a. m.
car from Moore do not operate.
A. C. JANACEK
BLACKSMITH
Best equipped Blacksmith
and Shoeing Shop in Cleve-
land County.
Cold Tire Shrinkers, Band
Saws, Press Drill, Lathe, Trip
Hammer, etc.
All Kinds of Veterinary
Medicines.
CREDIT AM) CONFIDENCE
grows with business relations and when once established
with a strong bank, is additional working capital towards
success. Our local experience with local conditions enables
us to assist you in the right way.
If there is any thing about the banking business that
you do not understand call and let us explain it to you. We
want to make our bank your banking home.
HANK MOORK
Lemon Apple Pie.
Grate the rind and strain the Juice
of two lemons. Pare, core and chop
fine one large tart apple. Round two
crackers very fine. Mix with two tea-
spoons of melted butter. Mix the
lemon Juice and rind and apple with
two scant cups of sugar. Peat the
yolks of two eggs to a thick froth and
the whites stiff, mi£ and beat togeth-
er and mix with the lemon, apple and
sugar and add crumbs and butter.
Beat thoroughly and line two pie tins
as for custard pie. Pour In filling and
bake until crust is done.
Help in Jelly-Making.
No doubt every housewife has at
3ome time or another discovered to
her dismay that the Jelly with which
she has been laboring "won't Jell.'
Let her then add a pinch of powdered
alum, and the result will be mosl
gratifying.
Luncheon Cake.
Two eggs, one cup sugar, one-half
cup butter, one-half cup cold water,
two cups flour, one teaspoon cream of
tartar, one-half teaspoon of soda;
flavor to taste.
You Will Always Find Us
BUSY
But never too busy to
give your wants our
Special Attention
We Value Your Trade
A. J. SMITH
Groceries and General Merchandise

Upcoming Pages

Here’s what’s next.

upcoming item: 2 2 of 8
upcoming item: 3 3 of 8
upcoming item: 4 4 of 8
upcoming item: 5 5 of 8

Show all pages in this issue.

This issue can be searched. Note: Results may vary based on the legibility of text within the document.

Tools / Downloads

Get a copy of this page .

Citing and Sharing

Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.

Reference the current page of this Newspaper.

Smith, Mamie. The Moore Messenger (Moore, Okla.), Vol. 6, No. 37, Ed. 1 Thursday, November 27, 1913, newspaper, November 27, 1913; Oklahoma City, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc109329/m1/1/ocr/: accessed September 16, 2021), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.

Univesal Viewer

International Image Interoperability Framework (This Page)

Back to Top of Screen