https://www.omekaclassic4.nhlibraries.org/files/original/d06e8997aa28200ac3fb7b41d8e1a9a0.pdf 87a0966a8aca98f6c20570489f512e16 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The New Hampshire Troubadour Subject The topic of the resource Troubadour Description An account of the resource The New Hampshire Troubadour was a publication of the State of New Hampshire's State Planning and Development Commission in Concord, NH from 1931-1950s. Creator An entity primarily responsible for making the resource The State of New Hampshire Publisher An entity responsible for making the resource available The State of New Hampshire Date A point or period of time associated with an event in the lifecycle of the resource 1930s-1950s Contributor An entity responsible for making contributions to the resource NHSL Rights Information about rights held in and over the resource State of New Hampshire Troubadour PDF files of the Troubadour OCR OCR of the Troubadour The New Hampshire TROUBADOUR JANUARY 1950The New Hampshire Troubadour Comes to you every month, singing the praises of New Hampshire, a state whose beauty and opportunities should tempt you to come and share those good things that make life here so delightful. State Planning and Development Commission, Concord, New Hampshire. One dollar a year. Entered as second-class matter. May 31, 1949, at the Post Office at Concord, New Hampshire, under the Act of March 3, 1879. The chapters of life are years, toni<rht one passes Into the mist as others have gone before. It seems like leaving a house one loved to live in. And softly closing the door. A door that cannot ever, ever, open; The last sunset has tlained within tin* west. The last dear words been said, the last kiss given; The old year sinks to rest. good bye, good bye, and let the heart rememer The hours like golden lights to treasure long. And use like lanterns through the New Year coining. For faith, and love, and song. ANDREW M. HEATH, Editor Volume XIX JANUARY, 1950 Number 10 The Old Year Passes — From Kansas Cilv Poetry Magazine 3EASTERN SLOPE JUNIOR SKIING btj iflfjri. (jeorcje i3. eJlomai The junior ski program of the Eastern Slope Ski Club was organized the first year of the club’s existence in 1936 under the leadership of the president, Chester Emerson. It has been one of the club’s prime interests. Noel Wellman with Mr. Emerson and other members felt that the establishment of a healthy ski tradition for local youngsters was important. Very few of the residents then were participating in the sport. When word was passed around that a junior slalom would be run every Saturday afternoon, it wasn’t long before quite a number of enthusiastic young people were taking part in the weekly races. The prizes of skis, boots, bindings, and poles, awarded by the Rotary Club were a great incentive. By the end of the winter skiing was no longer thought of as an exclusive sport for out-of-town visitors. From then on the junior program continued to expand. In the 1937 1938 season an instructor from the Hannes Schneider Ski School was assigned to teach controlled skiing to the boys and girls of the region. A committee arranged for equipment to be obtained for two dollars a set by young skiers who could not afford to pay the actual cost. In the third season blackboard instruction in a school room was added. By now many of the skiers were becoming successful in outside competition. Then came World War II, and the junior program lapsed for the duration. In January 1946 the program was revived with 85 “eager beaver” North Conway boys and girls enrolled. The instructors were enthusiastic local amateur skiers approved by Hannes Schneider. A few of these were pupils in the original junior program of 1936. A late start and the sudden disappearance ofJUDY MCKINNEY Eastern Slope junior skiers, with their bin numbers, ull set for races in the junior skiing program. snow made the season short. Plans were made to insure an early start the following year and include the whole region. The 1 946-1947 season started with a meeting of representatives from each interested town in the region. Because of transportation and other problems, each town provided its own instructors on local terrain. Center Conway combined its activities with those ofERIC M. SANFORD A slalom racer at Wol/eboro. North Conway. The head instructor was assisted by approved amateur skiers who taught everything from putting on their first skis to the third graders to slalom running for the eighth graders. The usual problem of equipment was solved by donations of second-hand equipment, a required entrance fee to the first club meeting of the year. This collection was supplemented by brand new equipment donated anonymously. That season the junior program members participated for the first time since the war in outside team competition, and returned with prizes. The season culminated in a ski day for all the classes from those who didn’t know how to put on skis the first day to the successful racers on the teams. More than thirty prizes were awarded in the various classes. The junior program was made a part of the North Conway school 6 The January 1950curriculum in 1947-1948, with attendance records and all the fixings. For the second year a paid head instructor was in charge on the slope. Besides the head instructor, Hannes Schneider approved twelve volunteer amateur instructors all of whom were proud to be selected and a little scared at their responsibilities, — most particularly when the head instructor took them to the top of Cranmore Mountain for a pre-school run before assigning them to classes. It was the first run of the year for many of the twelve, and there were those who relaxed so completely that sitzmarks had to be filled in. Close cooperation bad been established by the time they reached die base station. Every week from then on pre-school runs were the order of the day for the instructors, come what might. Arm bands were another innovation, and they were a source of competition and enthusiasm. They were given to each child as he or she wras promoted from one class to the next, each class having a different designation. Again there was the problem of equipment. It was solved from three sources, — donations from some ski accessory manufacturers, donations from club members and friends, and purchases made from the junior program fund. This equipment is loaned to the children. Each child is responsible for keeping his or her equipment in good order. Again the Carroll Reed Ski Shop facilitated matters by making the major repairs free of charge. The junior program went into competition outside on a larger scale than ever before. Eastern Slope raced Hanover twice, splitting the honors; then the Emerson School for Boys, North Conway winning; and finally the Eastern Junior Championships at Stowe, Vermont, where a good showing was made. The finale was ski day for the program members at Cranmore. Three age-groups ran downhill and slalom competition. The top three winners in each group received ribbons and pins. Two special American Legion trophies were awarded for permanent possession to the girl and boy with the highest total points for the day.Tlie junior ski program for the North Conway district had a short 1949 season as there was no snow till the last week in January. It started with an exciting and busy week, however, including time trials, news reel movies and television, plus races. All those who had reached the stem christie classes were eligible for the time trials and the best of these made up the team to race at the end of the week. This policy was followed before each race during the season. Movies for news reels and television were taken, following the children from the time they came out of the school door and boarded the busses, through their classes with their respective instructors, till they left the slope on the busses for home. In the course of the season the children were shown colored slides of the ski troops in the Canadian Rockies and Colorado by the head instructor. Bob Mor- rel. Bob took the pictures while on duty with the ski troops, and explained various snow conditions, activities, and problems that were met. Paula Kami talked to the children of her ski experiences and eventual participation on the Olympic team representing the United States. She explained the hard work of preparation in order to achieve this honor. The grand finale of the junior program season, a graduation for all those who had taken part, wasM IImnikcr. on March 20. Each of the 170 youngsters from Conway, Intervale, and North Conway was provided with big red and white numerals. Some of the small stars found the numbers bigger than they were. Two slopes in good condition, new terrain to all youngsters, were used, and participants were divided according to ability. Slalom races were run for all. Much interest was shown by all in town either as gatekeepers or as audience, and the young entrants received much encouragement. The A group, consisting of the top christie classes, ran a slalom first and then proceeded to another slope for proficiency tests. These tests, which measured the ability of each skier to execute a traverse, snow plow, stem, and stem christie turn, were an innovation this year. Two certified professional instructors scored the children in this event. Five ribbons were given in each group. The American Legion trophies were presented on behalf of Post 95, North Conway, to the boy and girl who each obtained the highest number of points in the combination slalom and proficiency events. These trophies are the highest honor in our junior ski program. The junior program has been fine for the youngsters and successful in establishing local ski tradition.E AMES STUDIO A church at Boscauen. Note the Imre mud, which is typical nj New Hampshire highways in winter. FRIED SALT PORK AND MILK GRAVY Pearion From The Countryman's Cookbook Half a century ago people knew the goodness of fried salt pork, but in recent years this meat has for some reason fallen into disrepute.In the seventeenth century when the settlers from Plymouth, Boston, Salem, and Nevvburyport pushed inland and established new towns, it was accepted practice to set aside a “common” - a community-owned area on which the pigs and cows could graze. It was the job of boys and girls to tend the livestock and at night return the animals to the log-cabin barns and barnyards. In the fall the pigs were driven to the oak and beech groves, where they fattened on the “mast” — the acorns and beechnuts. After the Indians were driven back from the Eastern seaboard, it was a custom in many areas, particularly the South, to let the hogs run wild and hustle for their own living. Wild razorback hogs still roam the hills and valleys of the southern Appalachians. Salt pork was a meat that would keep through the hot summer weather. As the successive steps of the frontier across the nation w'ere taken, hogs went along as part of the livestock. A pioneer would shoot deer and bear and bison for winter's food, and some of this was “jerked” or salted for hot-weather use. The wave of farmers that followed each wave of explorers and scouts brought their livestock. Father Pearson was raised on a hillside farm in Madison, N. H., and more than once he woidd tell us children stories of farm life in the days of the 1870’s to 1890. Those were the times when a family raised practically all its food. Maple sugar or sirup plus molasses was sweetening. Only well-to-do folks could afford white sugar. Families raised corn and wheat and buckwheat and had it ground at the local mill. They never thought of buying vegetables or fruits. A farm raised all its own meat, and salt pork, several barrels of it, was “put down” after butchering time in the early winter. I can remember how, about 1910, we put down a big hogshead full of the meat each winter. It was kept in brine and the barrel stood under the cellar stairs. Sometimes Mother would ask me on a summer morning to bring up a piece of pork for dinner. If I was too lazy to light a kerosene lantern, 1 had to stick my arm into thecrackling, cold-smelling brine, and fish around for the right-sized piece. We always put the salt pork down by sizes. There were the \ ■> pound pieces that went in the big bean pot for Saturday’s beans; there were smaller pieces for use when Mother wanted to use salt pork instead of bacon for frying potatoes for supper. Then there were the 1 1 > and 2 pound pieces to be used when salt pork was to be the meal's meat. For just the six of us, a pound and a half was about right, but in haying, harvesting, and apple-picking time, there were extra men to feed, and a salt-pork dinner was expected once in a while. There’s an art to frying salt pork. Preparations should begin early in the morning, and if you want to know the complete tangy, chewy, goodness of the meat, be sure to get a piece that has generous streaks of lean in it. Cut the pork into slices that are a bit more titan a quarter inch thick and place them in a kettle of warm water on the back of the stove. This takes out some of the excessive saltiness and bite. If you’re using pork for a noon dinner, the freshening should start by eight o’clock; for supper begin the soaking about one o’clock. Change the water two or three times. When it comes time to fry it, remove from the water, let drain a few minutes, and then dip each piece, both sides, in flour. The cooking should not be hurried. Put the slices in a greased iron spider and let the heat increase gradually. Fry until both sides are a rich, crusty brown. The meat needs to be well cooked, so that it is brittle and crackly. With plenty of new boiled potatoes and lots of rich milk gravy, this is good grub. When a man has had half a dozen slices, he has fuel to keep him going at his work. There are differences of opinion about the best dessert to go with a salt-pork dinner. But after the salty tang of the pork there are few things better than a dish or two of Indian pudding with three or four sugar cookies as a final punctuation mark. Recipe for Farm-style Salt-pork Fat-flavored Gravy There are ways and ways of making milk sauce, often called‘white sauce,” hut here’s the only way to get the superb flavor that’s possible in this gravy. Use a double boiler. XEVER use a saucepan directly over the fire. Into the double boiler put 4 generous tablespoons of pork fat from fried salt pork, 3 moderately heaped tablespoons of flour, a little salt and pepper. Cream the ingredients and when blended add 2yA cups of whole milk. Let the mixture cook until of the right consistency. New Hampshire winter scenery ilrans artists, anil t ire versa. Here an artist is intrkinn with ails near Echo l.nke in Franconia Notch. DOUGLAS B. ORl'NIiVFront Cover: Looking north from Cannon Mountain. Color photo by Eric M. Sanford. Back Cover: A snug ski lodge near North Conway. Photo by Eric M. Sanford. Frontispiece: Skiers and chair lift at Thorn Mountain ski area, Jackson, with peaks of the Presidential Range in the background. Photo by Holland. Mrs. Lomas, author of the article on junior skiing in this issue, was one of a group which met at Franconia in January 1949 to form a league for junior skiers of Franconia, Hanover, North Conway, and Sun- apee, New Hampshire, and Rutland, Vermont, each of the five communities entering two-team groups in league competitions. One team included skiers 9 to 11 years of age; the other, skiers who had reached their twelfth birthday but not the ninth grade in school. The New Hampshire symphony orchestra expects to give concerts this season in most of the larger cities of the state. The musicians are from many communities, some of them traveling a hundred miles or more for the weekly rehearsals. NEW HAMPSHIRE BOOKS AND AUTHORS Wooden Dollars. By Henry I. Baldwin in collaboration with Edgar L. Hccrmance, Boston: Federal Reserve Bank of Boston, 1949. 127 pages with numerous photographs and charts. Paper bound. Free. A report, “Hayfever Studies in New Hampshire 1948,” has been issued by the State Department of Health at Concord. The 1950 racing schedule of the New England Sled Dog Club includes races at the following New Hampshire towns: Jan. 1,2 — Lancaster Jan. 7, 8 — F'itzwilliam Jan. 14, 15 — Pittsfield Jan. 21, 22 —Jackson Jan. 28, 29 — Newport Feb. 18, 19 — Littleton The locality where races will be held Feb. 11 and 12 has not been announced. The races are usually held in connection with winter carnivals in the towns listed. The first race was at Tamworth on Dec. 31. Further information may be ob- 14 The January 1950tained from Charlotte P. Duval, secretary, the New England Sled Dog Club, Inc., Turnpike Road, Eastjaffrey, N. H. The 1949-1950 circulating exhibition of the New Hampshire Art Association, after showings at the Currier Gallery of Art, Manchester, and the Carpenter Galleries, Dartmouth College, Hanover, in November and December, is scheduled as follows: Jan. — University of New Hampshire, Durham; Feb. The Fitchburg (Mass.) Art Center; March Colby Junior College, New London; April Keene Teachers’ College, Keene; July — Sharon Art Center, Sharon; Aug. — The Ballroom Gallery, Effingham. My wife and I are residents of Illinois, but when vacation time comes we are more than willing to go as far as New Hampshire to spend it. VVe tried it once, with an invitation from my wife’s aunt, Mrs. Robert D. Fletcher, who lives in Concord and spends her summers at Stinson Lake, and liked it so much we have repeated the visit seven times. Fletcher cottiifte at Stinson Lake, Humney. There arc a few things about an old cottage at the south end of the lake which we think would be of interest to your readers. The main room and upstairs were built in 1895. The frame of the house came from an abandoned saw mill on Stinson Brook and the floor upstairs from an old saw mill at West Rumney. The w indows are from the old State Hospital in Concord. In 1896 the front porch floor was built, and the steps came from a hotel in Rumney. In 1897 the porch roof was added. In 1898 the kitchen was built. In 1926 the dining room was added in place of a rear porch, and the house wras wired for electricity. The chimney and fireplace were not added until 1928. The cottage was originally owned by George M. Fletcher, father of Robert I). Fletcher. After all these years the original part of this cottage is still in good condition. Mr. and Mrs. M. A. Hovvk Maywood, IllinoisI have soon tin* hills and valloys Wrapped in silence, soft and white, And (lio moonshine spread its mantle Made of magic silver light. Felt t Ik* warmth of home fin's burning With their ruddy cheery glow Seemed to hoar the voice of angels Singing out across the snow. From a poem. New bJmjhmd Year, by ltut.li It. Field ’ JAN 9 _ ZS50 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 4677Troubadour195001 Title A name given to the resource The New Hampshire Troubadour January 1950 Creator An entity primarily responsible for making the resource New Hampshire State Planning and Development Commission Date A point or period of time associated with an event in the lifecycle of the resource 1950-01 Description An account of the resource The New Hampshrie Troubadour was a monthly publication of the New Hampshire State Planning and Development Commission. The magazine was printed between 1931 and 1951. Format The file format, physical medium, or dimensions of the resource 16-page booklet Language A language of the resource eng Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant New Hampshire, Boscawen Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. New Hampshire State Library Rights Information about rights held in and over the resource No Copyright - United States Subject The topic of the resource skiing, churches, food Type The nature or genre of the resource Text Boscawen churches food New Hampshire skiing