The Gotebo Gazette (Gotebo, Okla.), Vol. 20, No. 15, Ed. 1 Thursday, November 25, 1920 Page: 3 of 8
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GOTEBO OK LA.. GAZtTfE
L-
ID
ED
5
Carve History
!. on iTotem Pole
Indian Chief Engraving Tribal
Reoords on Skyscraping
Cedar Pole.
HAS ENTHUSIASM OF ARTIST
When Work Is Completed the Pole
Will 8tand In Front of the School
for the Tribe to Keep Freeh
Legendary History.
Portland, Ore.—In these days of
profiteering and wild scrambles for the
almighty dollar, It Is a consolation to
find one man In the world who Is not
money mad aad who Is working and
has been working assiduously for the
last five years all for an Ideal and
with no ulterior thought of pecuniary
gain spurring him on. The remark-
able part of It is that this artist, for
he Is an artist of the highest type, Is
" a full-blooded American Indian chief.
He answers to the name of William
Shelton, and when not busy perfect-
ing his life work, a monstrous and
skyscraping totem polo upon which Is
Inscribed the history of the Snoho-
mish tribe, he supervises the running
of the Indian reservation school at
Tulallp.
Although Shelton la well educated
and thoroughly familiar with the world
of business, he prefers to devote hla
time and attention toward the fulfill-
ment of an Ideal. Generations ago In-
dians lost the art of totem carving, and
be is the only known totem pole maker
In the world today.
Five Years Consumed.
To date Shelton has worked during
bis spare time more than five years
on the gigantic post. This work has
been accomplished aside from his du-
ties as head of the reservation school.
Early every morning before he begins
the duties of directing the functions
of the schools he Is at work on his his-
toric pole. At the close of the school
session each day finds him again hard
at work with chisel and mallet. It
can be seen therefore that all of
the many hours he has devoted to his
pet project might be termed overtime.
When finished the pole will stand
more than 100 feet In height and will
measure nearly seven feet In diameter.
It has been Belected from the greatest
of the big cedars which grow on the
reservation at Tulallp. When the work
Is completed the pole will stand In
front of the school for the tribe, where
for generations to come It will keep
fresh their hereditary history.
"One of the principal reasons for
my devoting so many years to the mak-
ing of this gigantic history pole," said
Shelton recently, "Is to shatter the per-
sistent belief among so many Ameri-
cans as well as others that the totem
pole originally had for Its purpose
mainly the Idea of worship. I'll make
a wager that two out of every three
white persons who view totem poles In
parks, or who go to visit the gigantic
pole at Seattle, Wash., have the Idea
that the pole at one time was wor-
shiped by some Indian tribe.
Pole Only Historical.
"Such is not the case. The totem
pole Is nothing more nor less than a
history done lu wood carving. Those
persons who are writing or who will
write the history of the recent great
conflict In Europe are, in the eyes of
many Indians, in reality totem pole
makers. In short, a totem pole maker
Is a historian. The historians of the
war will for yearti keep alive for fu-
ture generations the story of the r|ee
and fall or the much-despised kaiser,
of the rape of Belgium, of the coming
of the Yanks, of the battles of the
Marne, the Somme, the Argonne and of
the armistice and the peace table. For
centuries to come people will read
about those great twentieth century
events from the printed pages of many
books. Totem poles are In reality In-
dian books, and the marks and curious
carvings upon them take the place of
the printed words In the white man's
books and are quite as readily trans-
lated by the Indiana of the tribe to
which the pole belongs."
Shelton is filled with enthusiasm
about his work, the enthusiasm of a
real artist. His face lights up at the
opportunity to talk of his work, and
his black eyes flash. He is about
forty-flve years old and In full Indian
regalia he looks as If he might have
Just stepped from the printed pages
of wild western fiction. In his store
clothes, however, although he would
not be mistaken for other than a red-
skin, he mean^las an acut# jbusl^ess
man of today. During the' war, al-
though ho was too old for active serv-
ice, be showed an amount of patriot-
ism that won him commendation frdtn
the government At that particular*
time be proved himself to b« a "really?
American. Appearing In full Indian
regalia bo was a great aid at spelling f
subscriptions to all of the Liberty
loans, aud also played a conspicuous
part In other war work.
Chicken Folia 8peeder.
Bloomsburgh, Pa.—Passing a farm-
house at Forks, near here, John Ma-
giU of Danville struck a chicken wig*
hi* automobile and put' on full speed
to escape, thinking he had killed the
bird. When he; stopped his machine
ht Danville, 10 miles away, the chick-
en, with Its feathers slightly ruffled,
Jumped from the running board of the
machine, where It hadvapparently been
from the time he thought he killed It
Seeks One-Cent Local Delivery Rate.
Washington.—Postal estimates to be
submitted to the coming session of
congress will recommend a one-cent
local delivery rate.
Italians Are Eager
to Return to
US.
Men Who Served Under Pershing
and Returned to Native
Land Disillusioned.
WIVES ALSO DISSATISFIED
Lower Wages and Lack of Modern
Dwellings Bring Longing for Amer.
lea—Food in Country Districts
Higher Than In Cltiea. .
Rome.—All over Italy, in villages
and towns, there are hundreds of
Italo-Amerlcan ex-soldiers longing to
get back to the United States, and
only waiting until the vendemnia, or
harvesting of the grapes, Is over.
How they came to return to their na-
tive land when they loved America,
American cities and American ways
Is through one of the mistaken Ideas
of many ex-soldlers, who imagined
that once war was over they would
be happy in Italy, although they had
fought In France under General Per-
shing and had lived and made good
money In America for many years.
When the armistice came and these
Italo-Americans were given a chance
of being demobilized In France they
Jumped at It, because at that time
there was a rumor that fabulous
prices were being paid to workmen In
Italy. This fairy tale was true at
that time, as the government had still
In operation her ammunition fac-
tories, and, of course, wages were
kept at a high level, but, as the wages
of farmhands and workmen of all
sorts had also Increased, the cost of
living had Increased more than three
times In price compared to pre-war
schedules.
Impulsively they sent for their fam-
ilies, who very often had to sell all
they owned In order to pay for the
steamship ticket to Italy. Then many
families settled down to live with the
parents of the husband or wife, and
after a short while suffered a great
disillusion, as things were not what
they hud imagined. While they had
been away from their native land
they had thought of It as picturesque
and beautiful, with an Ideal climate
and congenial conditions. .They for-
got the discomforts of the old home
with its lack of running water and
modern improvements which these
Italo-Aroerlfan* had grown accus-
tomed to Tn the new land of freedom.
The husband could put up with It
Kitchen
Cabinet-^
«& 1 S«. Waster* ftewspaper Union.)
' Am gummir*! hand mild.- faring homa-
ward lata,
Bet down her burden at the palar*
Came Autumn, dallying along {he road, -
Snatched up the Buket with -'tis
priceless load ... ...
And, at a sudden whtm, about the land
Toaaed gold and Jewela with a reck-
leaa band.
—Harriet Jft&gnet JByroonda
8ANDWtf5HEa
The variety of ; bewildering sand-
wiches which are being brought to our
notice art good
«nd'.some of them
are super-good^.
The tlme-hcuinred
ham sandwich,
which you could
bite, la not.; now
the s r n d w 1 c h
which is so popu-
lar. The ham iandwlchr.of the day Is
thin and pink as to ham and the
bread cut like a wafer and spread
with the best of.jjutter.
The open sandwiches, so-called be-
cause they are but one piece of bread,
are especially jrttractlve and may:be
fut in Circles, diamonds, crescents or
any form desired, then tfte'filllhg
placed on-top jind pretty little designs
of olives, hutg^and various vegetables
"and sweets" may1-'decorate them.
Nuts make excellent sandwich fill-
ers. English 'walnuts or peanuts
chopped not„too fine and mixed ^with
but the wives 'could not, as in m'any
villages—in fact in nearly all those
of Central - Italy—the. water must be
carried from the village fountain.
Whenever any washing was to be . ,
done the clothes In most cases had to fhick cream tfeft salted are particular-
be carried often a mile to the river,
as the supply of water In the villages
Is never sufficient for washing clothes.
Naturally to the many who had not
only become accustomed to running
water In their houses, but also to
modern washing machines, this way
of washing did not appeal and they
would not walk down to the washing
place, but paid a woman to do their
work. This meant a great deal of
money every week, as Americans are
considered to be millionaires or very
near It, so the prices asked were al-
ways very high.
Then, the cost of food now Is some-
times higher than In the cities, as the
produce In villages Is generally what
Is left over fjorp. that exported to
town. Besides, plumbing In Italy, ex-
cept In the big cities, Is absolutely un-
known; only primitive ways of bath-
ing are,indulged.,In and a bathroom
in a village house Is unknown. This
Is due to the great lack of water In
ly good when made of entire wheat
bread.-. Chopped nuts and chopped
celery are ^ well liked. Chopped
blanched, salted almonds and * little
cream to spread or blanched almonds
chopped and mixed with cream and
maple sugar, grated, makeis a* good
sandwich.
Cold-bolled tongue makes very nice
sandwich filling. Chop the tongue,
add a little, sweet cream, melted but-
ter and mustard. Stir until smooth'
and spread on white buttered bread.
For a sustaining sandwich , eggs
make a good filling. Cookthe eggs in
the shell until hard, remove'the* yolks
and mnsfr them with-creamed butter,
or salad dressing. If an open sand-
wich is made, use the whites' finely
chopped to garnish by put^ng a bor-
der of the chopped whites around, the
sandwich. For those whose digestion
will stand for It, a filed egg sandwich"
is tasty. Cheese sandwiches are of
the sustaining variety. They may be
made In a variety of ways an4#with a
51!. I
um
STANDARD BREEDS OF FOWLS
Poultry Keeper Should Select Breed
Best Adapted to His Purpoee
and Locality.
Leaving out of consideration the
breeds kept as novelties, all the
standard American ^breeds of fowls
have "been made and developed on
the general principle of practical
quality as the foundation of breed
character and value. In harmony
with this principle, the common
classification of breeds according to
their places In the general scheme of
poultry production divides them into
three principal classes: laying breeds,
mevt breeds and, general-purpose
breeds—that Is, breeds thfit are not
as ready and persistent figg producers
as. the laying breeds, and not as
meaty and as easy to fatten as the
meat breeds, yet combine in one Indi-
vidual fowl very good laying capacity
with very good table quality.
The Leghbrn, Minorca, Andaluslan,
Ancona and Camplne are well-known
breeds of the laying class; the Brah-
ma-, Dorking, and Cohiish of the meat
class; the Plymouth Rock, Wyan-
dotte; Rhode Island Red and Orplng-
ton of the general-purpose class.
The-breeds of the laying class, with -
the exception of the Mlporca, are
relatively small, very energetic and
lively, mature early, and are easily
kept: ln >. good laying condition. The
Minorca is of larger size and modi-
fied somewhat in the other particu-
lars mentioned, yet has more the
character of the laying class than of
any other.
In the meat breeds there Is not the
name uniformity of type that Is found
In the laying breeds. The three men-
tioned differ decidedly. The Brahma
Is most popular because It Is at the
same time the largest and most rug-
ged In constitution. The Dorking ex-
cels In quality of meat but Is gen-
erally considered somewhat lacking
in hardiness. The Cornish Is rather
villages all oyer Italy, although In ; varIety of cheeks, so "that" each may
reality In out-of-the-way woods there have hls favorIte hrnnd;
are wonderful springs, but the water
runs to waste, • as these sources are
far removed from the villages and
towns, .
In ope small village, In the prov-
ince ef "Rome, called San Felice,-near-
ly >*11 the male adult'population over
twenty-five years old had been to
America, made a little money, re-
turned to their families and bought
a little vineyard, which they worked
until a longing to return to the new
country forced them to take ship and
leave for New York. Some of these
men have been four or five times In
America, speak English and are long-
ing to go again.
Many of them returned to Italy to
serve their time during the war, and
only now wait an opportunity to get
away. Emigration now Is not so easy,
as one must have a Job ready to'step
Into as soon as the ship reaches New
York. 'Many of them, who have their
families growing up. and whose wives
have never been to America. are plan-
ning to leave their families and go
over for a year or so. Those whose
wives have been to America, and have
lived there are returning -with their
"If you would know the flavor of a pie
The juicy smell, the spice, the teat
You muat be paUent tlUtfee flery core
la cool
Then bite a Ifttle deeper than tbe
crust.
"If you would know the flavor of a man
God'a mud-pie made of EdCft'a dew
and dust
Be patient till love's fire hath warmed
blm through
And look a little deeper.. than tbe
cruet."
SEASONABLE GOOD THINGi
The following is another new way of
serving chicken, which Is worth while
adding to one's
recipes:
Chicken, Missis-
sippi Style.—Pass
through a meat
chopper one-quar-
ter of a pound
each of veal and
fresh pork, two
slices of baeon, a chicken liver, halt
a green pepper and two branches of
parsley; add a teaspoonfurof scraped
onion and a teaspoonful'of'Worcester-
shire sauce, half a teaspoonful of Salt
and one-quarter of a teaspoonful of
families, as the wives refused to re- „• .,
main behind, a. the, art It.l* «*,: HUWjW rt M to
• . - . ; * ... - j stuff the chicken. Put to cook in i\
Yankee Ship, Long Aground, Is Floated
1
The five-masted American auxiliary-powered sailing ship CHtipaius. which
went ashore at Robin Hood's bay ou the Yorkshire c* usi October 24. 1SHU. •
GiN Weds in Hospital
When Told She May Die
Harrisburg, Pa.—So 111 that
she Is not expected to recover.
Miss Clara E. Anderson wes
wedded In the Harrisburg hos-
pital to John K. Tomllnson, by
the Rev. Lewis C. Manges.. Miss
Anderson was operated on eeir-
eral days ago, and when' phy-
sicians held out little hope for
her recovery, she decided to. get
married. The bride is employed
in the department of Internal af-
&irs, and her husband'is em"-
ployed as a chauffeur In the
state higbwa^department
Plymouth Rock Prize Winners.
hard meated but, being very short
feathered, has its special place as a
large meat-producing fowl In souther-
ly sections where the more heavily
feathered Brahma does not atand the
summer well.
Among the popular breeds of the
general-purpose class there are alM*
differences In type, adapting bree«w
to different uses. The Plymouth Rock
Is generally regarded as the typo
meeting the widest range of requlrj&v,
iheiits In the general-purpose class.
The . Wyandotte Is a little smaller
and earlier maturing, but still very-
well meated and easy to fatten.
The Rhode Island Red has nearly
the same standards of weight as the
Wyandotte, but Is a more active b'lrii,
, moderate oveTS that Se^l'andj not fat *° Con8e-'
pork will be cooked before the chicken U ^roaches T'
Vls browned enough for s'erving. Baste tand te fflOSt popular Wwith tho8e Wb(>
- - - ^want eggs and meat but want eggs
most.
The Orpington is at the other ex-
treme in* the general-purpose clasa,
being a heavier, meatier fowl than
the Plymouth Rock.
Such a list of breeds affords so
with hot salt pork fat every ten min-
utes and cook nearly two hours. Serie
with sweet potatoes or. rice. ...
Best Cake*—Beat t^vree-quarters of a
cupful of butter to a cream ; gradual-
ly beat In one and one-quarter cupfuls
of sugar, the beaten yolks of four...
eggs, half a cupful of cold water, two w,de a range of" cholce that PonWry
and one-half -cupfuls flour sifted alw«ys a standard
with three teaspoonfuls of baking pow- peed better adapted to their local-
der andV lastly, the whiter of four . Ity and their purpose than any non-
eggs, beaten dry. Bake in two layers. 8tandard sto(^ they can procure, Say
Put the layers together wjth coffee PQultry 8pec al,st9 of' the United-
• ' - States Department of Agriculture. A
flock of standard-bred fowl will hi.ve
the further advantage of reproducing"
true«to type. ••
Poland Commandeered'House Room.
Warsaw.—The serious, shortage of
living accommodations with the ap-
proach of cold weather has caused
the Polish government to commandeer
all roonw lij prlyate ^dwellings In War-
filling and cover with maple frosting
and nut meats.'
| Scalloped Chicken and Cornlet—
i Use the remnants of chicken from, a .
roast or .boiled fowL Free the .meat ^tonou AIR' wcdv IMDriDTAMT
from the skin and bones.,. For, each rnCon 1*1(1 Vtnl ImrUnlAnil
cupfiif of meat ta^e 'ones cupful of ' —^ r.
frfeih" dorri* ptilp or of CdlHiiet ahtr one' N<>t Advisable to Close All Windows
of cream sauce. Mix the chicken wlfh ' ' 4t Pi«*t Approach of Cold
r Weather In Fall.
•Don't close all the windows In the
henhouse at the first approach of cold
, weather, but leave same of them
I open.. If -the wind blows In, put m
Pi***1 i>f bylnp<joverJ Jhj>, jgp c%
|vto keep out the wHia, but let In air.
the sauce and a layer of the cornlet.
Cover with buttered crumbs and cook
ten minutes, . or until well heated
through and the crumbs weli browned.
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Stephens, W. B. The Gotebo Gazette (Gotebo, Okla.), Vol. 20, No. 15, Ed. 1 Thursday, November 25, 1920, newspaper, November 25, 1920; Gotebo, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metapth350575/m1/3/: accessed April 18, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.