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TUESDAY, SEPTEMBER 3, 2002
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VOLUME 1 NUMBER 43
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SPONSORED AND PUBLISHED BY THREE RIVERS KIWANIS
& THREE RIVERS COMMUNITY ALLIANCE |
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AMERICAN LEGION YARD SALE
BAKE SALE…YARD SALE SATURDAY, SEPTEMBER 14, 2002 AT THE MILO AMERICAN LEGION HALL POST 41 WEST MAIN STREET MILO FROM 9AM-TIL DUSK (OR UNTIL EVERYTHING IS GONE) ANYONE INTERESTED IN DONATING ITEMS CALL 943-7303 AND ASK FOR JIM
MILO BAPTIST CHURCH TO FEATURE SPEAKER |
Please contact the principal of the school if you have questions about how you can help. Brownville Elementary (965-8184), Marion C. Cook School (943-2196). Milo Elementary (943-2122) and Sixth Grade Junction (943-7348). All schools are hoping to be supported by active parent groups |
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ANYONE 60 OR OVER IS INVITED TO ATTEND OUR MEALS. WE MEET AT THE MILO TOWN HALL DINING ROOM ON MONDAYS AND THURSDAYS AT 11:45 AM AND AT THE QUARRY PINES COMMUNITY ROOM ON FRIDAYS AT 11:45 AM. PLEASE MAKE PLANS TO ATTEND! FOR RESERVATIONS CALL 943-2488. |
MHS Class of 1948 to Meet |
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8. In the name E.M. Hamlin, the initials stand for, (a) Edward Merrill, (b) Emery Miles, (c) Endicott Murray, (d) Edwin Merton. |
JORDON FROST was back again this week and did a great job in the 85cc division finishing an impressive 11th out of 27 bikes. Great job Jordon. JODY PEARL was also racing this week.... but I don't have his finishes. |
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Pam and I have been busily processing them, and they will be ready soon. THE GREAT CITIES:
CORRECTION CORNER |
Main Street, her arms full of groceries, her face aglow with a smile, and her advice well taken. Visitors soon find themselves standing on the well-oiled floors of the village store and post office, which changed little in 50 years. Although closed in 1970 by the amiable folks who had owned it since 1937, the inconvenience for the Onawa residents was not long ago terminated when a young gentleman took it over and again revived its ancient charm -- 50 years behind the time. And the people wouldn't have it any other way. An old-styled counter and display case and a cash register, the rectangular variety with resounding crank, greet the travelers as the enter the surprisingly well-stocked establishment. Since the passenger trains no longer stop at the store; the 100-200 daily quarts of milk, the complete array of outdoor clothing, and the large supply of canned goods are no longer in demand, but practically everything for a complete Saturday evening meal may be obtained, including, of course, Boston baked beans. Just outside of the store lies the foundation of the old train station that once accommodated many trains and passengers each day. Some Onawa people recall having to elbow their way through crowds of people on the platform to meet a visiting relative. Gone is the classic old octagonal water tower that was a point of much interest to visitors before its removal last year. The railway men said that the structure had served its usefulness and was fit for demolition, but with it went an Onawa landmark that told many a northbound train, in a typically New England manner, that the hamlet was close at hand. As the visitors continue down Main Street, striving to toe the rail in pro fashion, they soon see the top of the ancient trestle. No one in Onawa would contest this engineering feat -- measuring 1071 feet across and 138 feet down to Ship Pond Stream -- is the highlight of a sojourn to the hamlet. Until recently, signposts have wisely urged visitors not to venture across the trestle since the danger of disaster, if a train should round either bend behind or before them, is ever present. But the thought of such a walk is admittedly tempting. The view to the north, up the tracks that appear to end at Borestone, and to the east, across Lake Onawa to 2700-foot high Barren Mountain, is a gem. The local people recall with suppressed humor the comical but potentially dangerous occurrence of a few years ago when a cluster of tourists chose an inopportune moment to cross the structure, looking head-on into the headlight of a train as it swiftly applied its brakes. And there was told the tale of one Axel Carlson, a gritty gent who thumbed his nose at the strong gusts of wind on a cold December morning in 1912, and rode his three-wheeled motorized bike across. The wind threw both man and machine into the valley 75 feet below and amazingly, the man lived to tell about it, and to a ripe old age at that. Evenings come early to visitors in Onawa. As the sun goes down below Borestone Mountain and the stars are reflected in the clear water of lake Onawa, as yet unpolluted, one by one the new electric lights in the cottages snap on and the miniscule hamlet seems more than ever a storybook town. It is true, as some residents complain that too much value is being destroyed in Onawa and not enough put in its place. But these lines, written for a Maine nature magazine in 1935, still contain value regarding the offering of the small lakeside hamlet: "It is difficult to believe that anyone can be confronted with what Onawa is, and has, without being permanently charmed and emotionally stunned. There, peace and quiet reign." |
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 Traditions of a Milo-iteBY KATHY WITHAM Eight or nine years ago my husband and our good friend David Walker decided that they were going to build a beanhole in our front yard at camp. The engineering strategies that went into the planning and construction of this bean hole rivaled all of the building projects that had ever taken place on our Little Birch Point. Over the years we've built huge lobster pots, wooden bridges to span the giant gully between camps, decks, outbuildings, and a multitude of other projects. None, though, could compare to this project. The depth and circumference were skillfully calculated. The base and side walls were procured. Huge rocks to surround the cooking pit, thereby holding the heat for the necessary hours it takes to bake a pot of beans, were gathered and put in place. A quick trip to the landfill garnered them a lid. They finally finished the project and were ready to cook. Somewhere along the way we came upon a cast iron bean pot and John Sherburne's recipe for Bean Hole Beans and we were ready to let the good times roll. Now, mind you, I'm no expert in the building of the hole or the burning of the wood, but I'm pretty sure you need a bed of hard wood coals. AND, you need to spend several hours the afternoon and evening before burning this wood in order to get the coals needed to cook these beans. . And oh yes, I think you need at least a 6-pack of beer per adult male to drink while you're burning this wood down to coals. This is the way it's done on Sundapple Lane at Schoodic Heights on Little Birch Point in Lakeview, Maine. The comfy lawn chairs circle the fire...music emanates from the open windows of the camp...popcorn with M & M's by the bowlful get passed around the circle of beanhole buddies. We usually gather as many lakeside friends and relatives as we can find to let the laughing and the storytelling commence. If a little rainstorm should come up during the "burning of the wood into coals," we make a little tent of some sort to keep the rain off the fire. The fellas are very ingenious when it comes to tent making. Believe me when I tell you that they've devised countless makeshift tents to protect things...because invariably the weekend that we plan the beanhole is the weekend that it rains. If you thought that Labor Day weekend was going to be fair...blame us if it rains because we've planned a beanhole. After a number of successful pots of beans had been enjoyed, we decided to spread our wings, so to speak, and cook a turkey. Freedy Carey had told my mother this unbelievable story about how to cook a turkey in a hole in the ground. I could hardly believe what Mum was telling me, so I called Freedy to get the story first hand from her. She told me the same story she'd told my mother. My husband was convinced that it was some sort of beanhole initiation, and that when we woke up in the morning there were going to be boats lined up out front of our camp with people laughing hysterically at us...like we actually thought that we could cook a turkey in a hole in the ground on red hot coals and have it come out edible. By golly, there were no boats with laughing occupants and when we got the turkey out of the ground, not only was it done to a turn - it was delicious! Another beanhole success!! We have since moved on to cooking two pots of beans at once...a pot of beans and a turkey, too...and once we even did a pot of beans and a delicious ham. To these festive entrees we add salads, rolls, corn on the cob, cukes and tomatoes sliced up, desserts...a veritable smorgasbord. We have so much fun! Our friends don't know which is better...the evening preparation invitation or the meal invitation. If you're lucky you get invited to both! |
The turkey is prepared this way. We wash the turkey really good inside and out. We stuff it with a couple of nice onions and rub oil on the outside and shake some salt and pepper on the bird. The bird gets slipped into a brown paper bag and the top of the bag is rolled down to enclose the bird completely. Then you take 12 full sheets of newspaper...not 11 or 13...it must be 12 sheets. (The brown paper bag and newspaper instructions gave us the clue that this wasn't an old Indian tradition). Soak the sheets of newspaper in water and peel those apart and wrap the turkey in these sheets. This is not an especially easy task...but it can be done. Lay a hammock of green sticks, criss-crossed on top of your coals in the beanhole and lay the prepared turkey on the green sticks. You must be careful with this job because the coals are so incredibly hot. Every time we do this (I say we...I've actually never done this job), we wish we had those special gloves that you can use around high heat. Put the cover on your beanhole and you are good to go!! In the morning the turkey will be done. Believe it or not! I know...I know...it sounds incredible, but it works and it's wonderful. We have stuffed the bird before cooking it, but you can't get that much stuffing in the bird and so we've just decided that it's easier to make a package or two of Stove Top stuffing just before it's time to eat the next day.
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Vitamin C
Ascorbic acid otherwise known as Vitamin C is normally a readily available vitamin. 52.2% of it in our diet comes from vegetables and 41.5% comes from fruit, especially citrus. The rest comes from dairy products and meat. Most animals can make their own vitamin C from glucose a form of sugar. Only primates, humans and guinea pigs can’t. It takes four enzymes to make the conversion and we only have three. In the 16th and 17th centuries many sailors died from a mysterious disease called scurvy. The symptoms are swollen gums, loose teeth, black and blue spots and slow wound healing. While on a four-year naval voyage with a British fleet, Scottish naval surgeon, James Lind observed more than 1000 deaths related to the disease. He noticed that the men with the most limited diet were the ones who were suffering from the disease. He added different foods to the regular diet and found that citrus fruits had the most dramatic affect. He published his report in 1753 and 1795 gave British sailors given a daily supplement of limejuice. This is where the nickname limey came from. Other countries did not believe in a disease caused by lack of particular foods and continued to have the disease. During our civil war many men on both sides died of scurvy. In 1907 Norwegian scientists produced the symptoms of scurvy in guinea pigs by restricting their diet. In 1912 Robert Scott and his companions suffered from symptoms of scurvy on their trip to the South Pole. What does Vitamin C do for the body? It helps form collagen that gives structure to bones and muscles and blood vessels. It helps attain healthy bones and teeth as well as aid in the absorption of iron. It is an antioxidant and a free radical scavenger. Free radicals are parts of molecules formed during metabolism that do damage to tissues of the body. The brain contains large amounts of Vitamin C because it is involved in nerve transmission. There is limited evidence that it aids in cholesterol lowering, provides protection against cancer and is an antiviral agent. Linus Pauling, a Nobel Prize winning chemist, has written books about its affect on colds and cancer, but they have not been conclusively proven yet. Ascorbic Acid is readily lost in cooking and especially with large amounts of water since it is soluble in water. To be sure you get your daily supply, eat plenty of raw fruits and vegetables. If you cook the vegetables use as little water as possible and microwave for the shortest time possible. Store fruit juices no more than two to three days. Store all fruits and vegetables in airtight containers. In addition to its uses in the body, Ascorbic acid’s antioxidant property is used to preserve the color of jams and fresh fruit. Answers: 1)c, 2)h, 3)a, 4)j, 5)b, 6)g, 7)e, 8)i, 9)f, 10)d Establishing a Free High School – Part 1 Local History Bonus Reprints from MHS Breeze and other sources Submitted by Myrna Ricker Being of a respective turn of mind, I have often wondered what Milo High school was like in its earliest existence. I have consulted old inhabitants and pupils for the purpose of gratifying my curiosity, and learned numerous things of interest. It occurred to me that others might be interested also, and so I have written out the history of the school, for these, and for the |
pupils that compose the school at present, that they may draw comparisons, and be duly thankful for their privileges.
About fifty years ago the village school was not so large as many of the rural schools of that time, and was no different from them. The second house that we see today below the Baptist parsonage, on the same side of the street, was the first school building in the village. Those who remember those days think of Miss Jane Snow as a teacher. The present generation (1903) will recognize her more readily as Mrs. James Bishop. It was while Miss Snow was teaching that a singular incident occurred. During a severe thundershower, a class was spelling, formed two lines, standing facing each other. A ball of lightning entered the schoolhouse and passed between the two rows of scholars without injuring a child. This is one of the cases in which I expect present pupils to be duly thankful. Later a new schoolhouse was built above the F.W.B. church and has only recently been transformed into the present Primary building. Two schools in this building were spoken of as the “small” school and the “big” school, the later being the embryo of our High school. After a time private schools were introduced. The town schools were held in summer and winter and the private high schools in between. Tuition was required for attendance during the session of High school. Such names as Fletcher, one of the first to attempt to settle the school into order, Hoskins, Buck, Pratt, Gilman and others equally as prominent, but forming a list too long to enumerate are connected with this period of its existence. (From: Glances Backward, by an Alumnus – Breeze 1904) CONTINUED NEXT WEEK… MSAD 41 SCHOOL LUNCH MEN SEPTEMBER 2 - 6 NO SCHOOL – LABOR DAY Tuesday – Pizza, green beans, watermelon, and milk every day. Wednesday – B.L.T, cheese stick, macaroni salad, broccoli, and birthday cake. Thursday – Pigs in a blanket, cole slaw, nacho chips, and orange _’s. Friday – Chicken fajita, rice pilaf, salad, and pineapple.  WORLD WAR II VETERAN RECEIVES SPECIAL DIPLOMABy Nancy Grant On Sunday, August 25th, Superintendent David Walker paid a surprise visit to the Derby home of John J. Willinski, Jr. and graciously presented him with a special Veteran’s high school diploma. John left Milo High school in 1943, just before the end of his senior year, to spend two years, two months, and five days in the service of his country. His time was served in the Navy during World War 11. After boot camp and training his ‘home away from home’, from November of 1943 to June of 1945, was the destroyer escort DE 394, ‘USS Swenning.’ His specialized duty was sonar, the underwater detection of ocean going vessels. The ‘USS Swenning’ entered ports in Africa, Puerto Rico, Trinidad, and England as well as being in the European theater. One of Dad’s memories of Casa Blanca (Africa) was of a directional sign that included the cities of New York, Berlin, Paris, and Washington, DC! By the time he was discharged in August of 1945 he had attained the rank of 2nd Class Chief Petty Officer. YOUR FAMILY SALUTES AND CONGRATULATES YOU! |
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Historically Speaking |
THREE RIVERS KIWANIS NEWS REGULAR MEETING MEETING NOTES AUGUST 28 |
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A new feature to the Three Rivers News is the TRC Page. Every week, it will feature the current week's community calendar, and some other features of our site. New & Improved! |
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Science Corner
School Pledge
Newspaper: Copyright © 2001 - 2008 Three Rivers Kiwanis Club
Website: Copyright © 2002 - 2008 Three Rivers Community Alliance
Page last updated on Friday, December 21st, 2007 @ 04:34 pm
Three Rivers Community Alliance
