Newspapers / Shelby Daily Star (Shelby, … / Sept. 2, 1924, edition 1 / Page 3
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IDT Kill (Continued From Page Two) HAMPSHIRE^ Best boar, one year and over .. - 4.00 2.50 1.25 HORSE DEPARTMENT ■ II\SS- si ril l: and im. K. B. I.A1TIMOKK In Cliarfa Bent draught mare any age Best draught hot.se any age Best draught pair, over 1100 lbs. (Shown in Harness) ... - 3.00 3.00 2.00 2.00 on 00 is t t p' Best aider Best aitPil, ion. 101. 102 103. 104 105. in r, brood mare and sucking colt DRIVINtJ HORSES driving horse shown in harness iir drivers shown in harness SADDLE HORSES ■addle horse, five gaited, shown saddle - - .... addle horse or mare, three hown under saddle ___ lb t raddle horse or mare ridden by lady ----- B« t gaited horse or mare ridden by owner. 3 or 5 gaited MULES Best jack .— .— - Bert colt under one year _ Best colt over one, under two Bert horse mule any age Bi d mare mule any age Be pair mules, any age PONIES Best pony, any age, any breed, under 17 inches - — Bert pony shown in harness 6.00 3.00 2.50 2tK) 25 09 3.00 3.00 2.00 2.00 00 00 5.00 2.50 1.25 5.00 2.50 1.25 - 5.00 2.50 1.25 - 5.00 2.00 1.25 5.00 3.00 3.00 3.00 3.00 5.00 2.50 2.00 2.00 2.00 2.00 2.50 25 00 00 00 00 3.00 3.00 2.00 2.00 .00 1.00 AGRICULTURAL DEPARTMENT 112: 112. lb! WAYNE WARE, In Charge COUNTY COMMUNITY DISPLAYS Best community display of farm product;; --- 50.00 35.00 25.00 20.00 i. -Sweepstakes, - 20.00 INDIVIDUAL FARM DISPLAYS Best display of products grown on one farm -- 15.00 10.00 5.00 The community and farm displays to consist of the pro, dtirtr. from field, garden, orchard, vineyard, canned goods and home industries. These will be judged by the following scale of points: Field crops 25 points, garden crops 10 points, home industry 10 points, fruits 10 points, educational value 35 points, r• i -tii’ arrangement 10 noints. ► CORN 111. Best 10 ears of prolific corn _ .r>.00 3.00 11 V Best ingle oar of prolific corn 1.00 lit;. Best.ten cars two eared variety corn 5.00 3.00 117. B*-t single ear two eared variety 1.00 11; Bp: t ton ears single eared variety_ 5.00 3.00 111' Best one ear single eared variety . . 1.00 WHEAT 120. Best peck purple straw wheat _ 1.00 .50 111.. Best peck fulcaster wheat 1.00 .50 113. B'-1 peck leaps prolific ___ 1.00 .50 12 1 Best peek wheat, any other bearded variety _ -...._ 1.00 .50 121 Best peck wheat any other beardless variety ..... ___ __ ___ 1.00 .50 (All wheat should bo accompanied with sheaf.) OATS 125. B<- t peck fulgum oats _ 1.00 .50 127.—Be t pock appler oats — - __1.00 .50 ! 18. B t peck turf oats _______ 1.00 .50 120.—Be t peck hert oats ___ 1.00 .50 (All oats should be accompanied with sheaf.) RYE 131. Best peck common rye __ 1.00 .50 172. Best peck abruzzi rye_ 1.00 .50 All exhibits should be accompanied with sheaf. BARLEY 133. '— Best peck barley _>__ 1.00 .50 SOY BEANS 134. —Best peck mammouth yellow soy beans _ _ ______ 1.00 .50 1.35.7— Best peck Ottotan ..__ 1.00 .50 130—Best peek Haberlandt___ 1.00 .50 1 Best peck Virginia _ 1.00 .50 1.38.—Best peck any other ___—— 1.00 .50 131).—Best peck string beans_ 1.00 .60 110. Best three stalk any variety soy beans _ 1.00 .50 140a.- - Best peck Navy Beans___ 1.000 .50 Ml. Best three stalk mung beans_ 1.00 .50 COW PEAS 142—Best peek Groit____ 1.00 .50 in. Best peck new era___ 1.00 .50 144. —Best peck red ripper___ 1.00 .50 145. —Best peck Whipporwill _ 1.00 .50 HR.—Best peck clay __ 1.00 .50 H7.—Best peck rubber_______ 1.00 .50 H8.—Best peck any other variety_ 1.00 .50 H'.'.—Best three stalks any variety _ 1.00 .50 VELVET BEANS 1;,)). Best three stalks running variety_ 1.00 .50 151.—Best three stalks bunch variety- 1.00 .50 1.25 1.00 1.00 .25 .26 .23 .25 .25 .25 .25 .25 .25 .23 .25 .23 .25 .23 .25 .25 .25 .25 .28 .25 .25 .25 .25 .25 .25 ;25 TOBACCO .50 1.>2.—Best display tobacco _«_ 1.00 horticultural department 153 151 155 ir.r> 157 158 159 1 CO 101 102 105 1 1 105 100 107. 108 109. 17(1 171. 172. 17-1 175 170 177 178 179 18(1 181 ELDRIDGE WEATHERS in Charge. ~ Best and most attractive exhibit of vegetables from home garden_ 10.00 SWEET POTATOES - Best standard bu. crate of Nancy Hall sweet potatoes _»_!___ 1.50 Rest standard Crate Porto Rico Potatoes ___: ,1.60 -- Best standard crate any other variety 1.50 Rest crate vine cutting potatoes _1.50 IRISH POTATOES Rest half bu. Irish cobbler.._... 1.60 Rest half bu. blish__ 1.50 Rest half bu. look out mountain_ 1.50 - Best half bu. any other variety — 1.50 a MISCELLANEOUS . Rest three heads cabbage_ 1.00 -Rost peck silver skin onions._ 1.00 - Rest peck multiplier oniorts_ 1.00 Rest peck prize taker onions_ 1.00 Rest peck yellow denver_ 1.00 —-Rest six stalks celery .....___ 1.00 - Rest peck purple top turnip ..._ 1.00 l.i' t peck any other variety turnips_1.00 est three head of squash__ 1.00 - Rest quart lima beans_ 1.00 -Rest six heads lettuce_ 1.00 Rest six cucumbers___ 1.00 Rest dozen bell peppers.__ 1.00 —Best dozen hot peppers __ 1.00 ’f,st three heads cauliflower_ 1.00 est five any variety tomatoes_ 1.00 Rest half dozen table beets_ 1.00 Jest half dozen stocl; beets_ 1.00 —Rest fi Pgg plants _ 1.00 Best six parsnips_ 1.00 5.00 .75 .75 .75 .75 .70 .75 .75 .75 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .60 3.00 .60 .50 .50 .50 .50 .50 .50 .50 .25 .25 .25 .25 .25 .25 .25 .25 .25 .25 .25 .26 .25 .25 .25 .25 .25 .25 .25 .25 182. 182. 184 i«r. 180 187. 188 18!*, 190. 11)1 11>2 10.1. 194. 195. i or. 107, 108. 100. 200. 201. 202. 203. i 200 207 ! 208 200 210 211 212. 213 214 215 210 217 218 210 220 Best six carrots Best and largest pumpkin Best ten Cars sweet corn Best 1-2 peck snap beans Best 1-2 peek field beans Best radishes half dozen Best six stalks rhubarb Best asparagus six bunches . Best gallon Spanish peanuts .— Best gallon Virginia peanuts _ .—Best gallon jumbo .— Best gallon any other variety ■—Best dozen ears pop corn . _ ■— Best peek rutabagas ■ Best doz. stalks broom corn .—Best watermelon any variety .-—Best cantaloupe — Best citron — Best six stalks sorghum cane _ — Best six gourds —Best sunflower .— Best gallon molasses in standard can Rest collection of dried vegetables six or more varities — Best dozen roots horse radish — Best collection dried beans, not less than ton varities MEATS — Best rxhil.it home cured meats Best home cured ham — Best home cured bacon -Best home cured shoulder FRUITS Best plate any of the following v the plate. 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 3 00 1.00 3.00 1 00 2.00 2.00 2.00 50 50 60 50 50 50 50 60 50 50 50 50 50 50 50 50 50 60 50 50 50 50 2 60 .50 J.00 1.00 1.00 .1.00 26 25 'n 25 26 26 25 25 or. 25 26 25 2t> or. oo 25 1.00 .50 .50 .50 arieties five apples to 221 222 223 224 -Bonurn -Stayman YVinesap -Grimes _ -Delicious - Virginia Beauty -Limbertwig .. _ -York Imperial -Arkansas black -Ben Davis -Gano or black Ben Davis -Shockley . i • ’ i ; .75 .75 .75 .75 .75 .75 .75 . 15 .75 . (a 7 r. .7: .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .50 .25 .25 .26 .25 OK .25 .25 .25 .26 .25 or. .25 22G 227 228 229 2.'!0 221 232 233 234 235 23 G 238 239 240 241 242 243 244 245 240 247 248 • y otr.er variety preen apple -Any other vaijgtv fed apple —Befit hundred apples any- variety -Best plate pears any variety _ __ —Best plate figs . —Best plate grapes _ ___. —Best plate peaches any variety —Best plate persimmotis ...... —Best plate quinces —Best basket of fruit _ —Best plate pecans ._ . HAY - Best bale cow pea hay Best hale oats and vetch hay —Best hale clover hay _ Best hale grass hay —Best bale soy bean hay _ - Best bale alfalfa hnv_..._ —Bales not less than 50 pounds. COTTON - Most prolific and best exhibit bf one stalk cotton with open bolls attached. —Cleveland big boll ___;_ —Mexican big boll __ —Long staple variety _,___ -Wannamaker Cleveland____ —Any other variety ... . /:> 5.00 . <o .75 .75 .75 .75 .75 .75 .75 2 00 2.00 2.00 2.00 2.00 2 00 3.00 3.00 3.00 3.00 3.00 9 OO .50 .50 3.00 .50 .50 .50 .50 .50 .50 .50 .50 1.50 1.50 1.50 1.50 1.50 1.50 2.00 2 00 2.00 2 no 2.00 2.00 25 25 00 25 25 25 Sit 25 25 23 .25 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1 no 1.00 1.00 1.00 HOME ECONOMICS DEPARTMENT MRS. IRMA WALLACE, Superintendent RULES 1— All entries must be made and on the grounds by 6 o’clock Monday of Fair Week. 2— No entry fees will be charged. 3— Smaller than pint jars will not be accepted for exhibition : except jellies. Such containers as prescribed by your ounty Agent must be used. 4— Such rules and regulations will govern the entries as may j he prescribed from time to time. For further information, write ! to your County Demonstration Agent or Dr. J. S. Dorton, Secretary. 5—When three or more entries are made in a class, first | money will be paid first winner, second money second winner, j third money third winner. When otily two entries are made, sec ond monoy first winntr, third money second winner. When only one entry third money will be paid to first winner. 6—Each exhibitor may make a sufficient number of entries to fill any class. 7A11 entries of a perishable kind will be placed under a specially constructed glass so as to be protected from dust. MRS. DIXIE WARE In Charge Preference will be given to articles exhibited in clear glass | containers. Unless article is of good quality, no premium will be awarded. SCORE CARD FOR JUDGING 1. —Appearance _ _ _ (a) Color___ 15 (b) Clearness___10 2. —Texture _______ 3. -—-Flavor. _____ 4. —Uniformity ___ (a) Ripeness ..._ 10 (b) Appropriate size _5 5. —Pack Arrangement ...,__ 6. -—Container_ _^L. __ (a) Appropriate package_5 (b) Neatness _ 5 (c) Label ___ 5 Total _______'„•* Explanation of Score Card. Color: That of natural fruit or vegetable. Clearness: Syrup or liquid clear, free from seeds, etc. Texture: Tender, yet not over-cooked, only young and tender vegetables should be canned. Flavor: The natural flavor should be preserved as much as possible. In canning fruits too much sugar should not be used. Ripeness: Uniformally well ripened products, no defective or over-ripe fruits and vegetables. Appropriate Size:: Graded and sorted fruits and vegetables. Uniformity of shape and size. Pack: Arrangement with reference to symmetry and Tiest use of space within the jur. As large a proportion of solids to liquid as possible. Attractiveness of pack, garnish, etc., should be considered. Container: Containers should be uniform and of shape and size practicable to average home. Labels should be suitable, uni form and neat. CANNED FRUITS. Any of the following products. Entries in these classes should 25 Points 10 Points 20 Points 15 Points 15 Points 15 Points 100 Points bp sh 241* 250 251 >r/> 254 2»>i> 250 257 2,58 251) 200 201 own ir square quart jars. Peaches Pears Berries Cherries Fi*r» Apples _ Blackberries Crapes Huckleberries _ Plums I tcwbrrries Muscadines . Strawberries . _ .75 7<t .75 .75 .75 .75 .75 .75 .75 .75 .75 .75 .75 71; .50 .50 .50 .50 5« .50 .50 .50 .50 .50 .50 .50 .50 CANNI;I* VECETABI ES. 20B— -String Penns .50 202 mixture tomato* of corn and : and okra . to Smip mixture, matoi or corn -Tomatoes , _ . . . /_. Sweet Potatoes Baby Beets _ _ A parajrus . . _ 200- Kraut . 2C0—Rhubarb (Entiles in the following classes should be in 270 Cam . ..... 204 205 207 208 271— Lima Beans 272 Field Peas 272- English Peas . Okra I’iment > Peppers Carrots .... .. Pumpkin 97 270 277 278—(Squash .75 .75 .75 .75 .75 .75 pint 1.00 1 00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 .50 .50 .50 .50 .60 .50 .60 jars or .75 .76 .76 .75 .75 .75 .75 .75 .75 JAMS AND BI TTERS. .25 .26 .25 .25 .25 .25 .25 .25 9!» .25 .25 .26 .25 .26 .26 .25 .25 .25 6042.) .25 .26 .60 .50 .50 .60 .60 .25 .25 Any of the following products. Entries in these classes should he shown in quart jaVs or 5042. 279— Tench 280— T'lum 28r—Apple 282-Blackberry _ 288 +- Strawberry - 281— -Crape _ 285- Pear 28«e FT i . .78 .75 .76 .75 .75 .75 .76 .75 .50 .50 .50 .50 .50 .50 .60 .50 .26 .25 .25 .25 .25 .25 .25 .25 PRESERVES. (Score Card for Judging.) Fruit . _ __55 Points (a) Shape 10 Points (h) Clearness and color 10 Points (c) Flavor . _ _ 15 Points (d) Texture __ 10 Points (e) Pack - _ . 10 Points Syrup _ f ____. _ 45 Points (a) Clearness and color 10 Points (li) Flavor . 16 Points (e) Consistency 10 Points (d) Proportion of juice 10 Points Total . . _ __ - - ___100 Points Explanation of Score Card. Shape: Fruit should be as nearly as possible original shape in ap., pearance. Clearest and Color: Clear, and in some fruit transparent, not too j dark. I Flavor: Fruit flavor should not be destroyed by use of too much I sugar. [Texture: Tender, but firm and plump. Pack: Arrangement- of fruit xvith reference to symmetry. Juice 4 *K|lptftd he'dear and not tpo dark. Consistency: Heavy, but not Though to crystalize. Proportion of Juice: About one-third as much syrup as fruit. Any of the following products. Entries in these classes should be shown in quart japs or 5042. 287—-Grape - _-2i ' _+.L 1.00 .76 .50 j 288—Pear - _ _-_* 1.00 .75 .50 | 280—Fig _ 1.00 ,75 .50 1200—Huckleberry - --. - 1.00 .75 .50 120 b—•Bamson _- __ 1.00 .75 .50 1202—Strawberry __ _ - -- 1.00 .75 .50 203—Watermelon Rind . _______1.00 ,75 .50 1205—Apple __ ___— 1.00 .75 .50 29(5-Blackberry__1.00 ,75 .50 JELLY. Score Card for Judging. 11—General Appearance __ _- _ —*-30 Points (a) Color -_ - 10 Points (b) Clearness __ — --10 Points (c) Crystals (lack of) _10 Points 2.—Taste__.. ____25 Points 2—Consistency ... _____- ---35 Points 4— Container__,.T- ---*---10 Points Total ______100 Points Explanation of Score Card. Color: Pronouneed, yet natural color. I Clearness: Transparent and sparkling. Crystals (infek of): No signs of crystalization. TastPt Natural fruit flavor. Consistency: Tender, cuts easily with spoon, breaks with distinct cleavage, angles retain shape, should not be syrupy, Bticky or tough. Container: Glasses uniform, shape and size practical to average home, top clean and fit tightly, properly labeled. 297— Apple _ _- - - .75 .BO 298— Crab Apple - -75 .BO 299— Grape _--- -75 .50 200—-Scupperr.ong__ —- .75 .50 301— Plum __ __——---- -75 .50 302— Blackberry or Dewberry _— — —— .75 .50 903—Damson __ _ _ ___ ——- — .75 .50 304 -Muscadine __ { - -76 .50 301 1-2—Exhibit six jars different kinds jelly 3.00 2.00 1.00 VEGETABLE AND FECIT PICKLES. Container: Appropriate for pickles.'' Vegeiable and Fruit Pickles: Any of the following products. Entries in these classes should be shown in quart jars or 5$42. 305—Cucumber - .75 .50 .25 300— Sliced Tomato_ .75 .50 .25 307— Dixie Relish . -- .75 .50 .25 308— Pepper Hash __ -- -— .75 .60 .25 309— Peach (sweet) . _-—- -75 .50 .25 310— Pear (sweet) - --— — — .75 .50 .25 311— Watermelon rind (sweet) - — .75 .50 .25 312— Spiced Grapes_ _ 2- .75 .50 .2S 313— Beet_•___* .75 .50 .26 314— Onion ____ _ —— —— .75 .50 .25 315— Chow Chow __-—- .75 .56 .25 316— Muskmolon (sweet) ___ --—— .75 60 .26 CATSUPS AND SAUCES. 317— Bottle Chili Sauee_- _ .76 .50 .26 318— Bottle Horseradish ____ .76 -^—.50 .25 319— Bottle Tomato Catsup__ .75 .60 .26 320— Bottle Green Cucumber Catsup_ .78 .60 .26 JU1CK8. 321—IJnformented Crap*-juice (home-made) .75 .56 .25 322 —Siuppernong Crape juice (home-made) .7$ .BO .25-l i SPECIAL CANNING CU B EXHIBIT. M* 324—This eompetion is open to flemonntra- M lion ciub.s only. , . To consist of thirty-six containers selected from among the*' following: Commercial pack string beans or baby beets In square quart jars. Commercial pack English peas, lima beans or corn in pint ' jars. Commercial pack okra or asparagus in pint jar. Commercial pack sweet potatoes in square pint jar. Commercial pack pimentos in pint jar or 6042. Commercial pack canned cherries, peaches or berries in square quart jar. Commercial pack cucumber pickle, not to be over 2 1-2 inches in lpnglh in square quart jar. Commercial pack onion pickle, not to be over 1-2 inch Hi diam« eter in square quart jar or 5042. Commercial pack watermelon rind street pickle in No. 5042 jar. I Commercial pack cherry or strawberry preserves In square quart jar. Commercial pack watermelon rind or fig preserves in square quart jar. Commercial packed peach, fig or pear in square quart jar. $15.00 $10.00 (7.00 ’ $5.00 8.00 325 Exhibit Canned Fruits and Vegetables, three quart jars to be selected from the following: string beans, soup mixture, peaches, pears, apples, or berries __ 6.00 8.00 2.00 320- Exhibit Preserves in pint jars or in 12 os. jars. Four jars to be selected from the following: fig, peach, pear, straw berry, cherry, orange marmelade, ginger pear __ .... ___ 5.00 8.00 2.08 327—Exhibit jams in pint or No. 5042 jars four jars to be selected from the follow ing: blackberry, strawberry, fig, peachy damson, plum _ __ _:___ 6.00 8.60 9100 32R Exhibit Jams in pint or No. 5042, 12-os. jars. Four jnrs to be selected from the following: cucumber, onion, watermelon rind (sweet), sliced cucumber, chow chow, Dixie relish, pepper hash_ 5.00 3.60 2.60 PANTRY SUPPLIES MRS. JOHN R. MtCLUkt) in Charge. All entries must be made on the grounds by 11 o’clock Tues day of Fair week. Score Card for Judging Bread. 1. —General appearance 26 Points (a) Shape___ Point* (b) Size __5 Points (c) Crust_____10 Points 2. —Flavor_ ____36 Point! (a) Taste and odor __S6 Points 3. —Crumb ..._______80 Points (a) Texture and grain __16 Points (b) Moisture ___.10 Points (c) Color ...___1.5 Points 4. -Lightness____ __„_- __16 Points Total _•_ _____100 Points Explanation of Score Card. Shape: Oblong, uniform light in all parts. '• Size: About 0x4x4. Crust: Uniform golden brown, cris^, irackly and smooth. Taste and Odor: Sweet nutty flavor and odor, no suggestion of sourness or taste of yeast. Texture and Grain: Tender, but not crumbling, fine mCall of equal size throughout. Moisture: Slightly moist, yet springy and elastic when pressed lightly with the finger. Color: Creamy white, not snowy white. Lightness: Well raised, equally light throughout, absence of heavy spots or streaks, not heavy for size. BREAD. 329— Loaf Bread yeast _ _ _ ___ __ 330— Loaf Bread, salt-rising ___ _____ 331— Light Rolls _ _____ 332— Graham Bread_______ 333— Six Buttermilk Biscuits ____ _ 334— Best half-dozen Graham Biscuits __ __ 335— Six Baking Powder Biscuits _ 336— Six Beaten Biscuits___ 337— Steamed brown bread ___ __ 338— Corn Bread _r. 339— Six Corn Meal Muffins____ .75 .50 .25 * .75 .50 .25 .75 .50 .26 .75 .60 .26 "• .75 .60 .25 .76 .60 .26 .76 .60 .26 .76 .60 .25 .76 .80 .25 .76 .80 .26 ' .76 .60 .25 CAKE 340— Sponge Cake ____ ___ 1.00 341— Loaf Cake___ __ 1.00 342— Chocolate Layer Cake __^__ 1.00 343— Caramel Layer Cake___1.00 344— Coconnot Layer Cake____ 1.00 345— Boiled Icing Layer Cake___1.00 346— Fruit Cake, dark__ ___ 1.00 348— Fruit Cake, white_____ 1.00 347— Ginger Bread _„____1.00 349— Caramel Cake »_„ __ 1.00 360—Devil’s Food Cake_.___. 1.00 351— Nut Cake___ 1.00 352— Angel Food Cake_;_ 1.00 363—Plain Tea Cakes (one-half dozen) 1.00 354—Doughnuts, (one-half dozen)_ 1.00 PIES 1.00 355— Coeoanut Pie _ ___ _■__ 356— Chess Cake or Citron___«._1.00 357— Apple Pie___1.00 368—Chocolate Pie _ill_ 1.00 359— Lemon Pie___-___ 1.00 360— Exhibit Pie, with any fruit filling--- 1.00 361— Sweet Potato Pie_j. _ 1.00 MISCELLANEOUS 362— Mince Meat, (home-made)_— ,75 363— Corn Meal, homemade, 1 gal. _ __ .71 364— Small mill, wheat flour__ „___ .75 365— Section Comb Honey______ .75 366— Extracted honey, pint__ ___ .71 367— Display vegetables preserved In salt brine or dry salted, to consist of not less than three kinds and one pint of each-^---• .71 368— Best dried apples, 1 quart_ .75 .71 .15 .75 .76 .71 .75 .75 .75 .76 .76 ,71 .71 .71 .75 .75 .75 .71 .71 .75 .71 .71 .76 .10 .60 .11 .60 .10 .M .60 .60 .10 .60 .60 .50 .60 .60 .60 .50 .60 .60 .60 .60 .60 .60 .60 .60 .60 .80. .60 A0 JO .25 J1 .26 .21 369—Best Dried Peaches, 1 quart .75 (Concluded In Next Issue.)
Shelby Daily Star (Shelby, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Sept. 2, 1924, edition 1
3
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