Highlights from

The Herald Democrat

50 years ago

‘When The Paper Doesn’t Come’

November 12, 1971


Back in the March 15, 1924 issue of EDITOR & PUBLISHER, an anonymous poem was reprinted from the Benson (Neb.) Times, and we just must pass it on to our readers:

My father says the paper he reads ain’t put up right;

He finds a lot of fault, too, he does, perusin’ it all night;

He says there ain’t a single thing in it worth to read,

And that it doesn’t print the kind of stuff the people need;

He tosses it aside and says it’s strictly on the bum,

But you ought to hear him holler when the paper doesn’t come.

He reads about the weddin’s and he snorts like all get out;

He reads the social doin’s with a most derisive shout,

He says they make the papers for the women folks alone;

He’ll read about the parties and he’ll fume and fret and groan;

He says of information, it doesn’t have a crumb,

But you ought to hear him holler when the paper doesn’t come.

He’s the first one to grab it and he reads it plumb clean through.

He doesn’t miss an item or want ad — that is true;

He says they don’t know what we want, the darn newspaper guys;

“I’m going to take a day some time and go and put them wise;

Sometimes it seems as though they must be deaf, blind and dumb.”

But you ought to hear him holler when the paper doesn’t come.


November 24, 1971


This holiday belongs to us alone;

A precious heritage from those who came

To till a wilderness and light the flame

Of freedom on our nation’s first hearthstone.

Surmounting heartaches, dangers, hardships, fears,

They set a day apart for giving thanks;

Churchward they trudged in musket-shouldered ranks;

Their feasts — wild turkeys, maize from yellow ears.

With granaries overflowing in November;

With fruits computed by sweet, golden tons;

In ways of living, rich, do we remember

To voice our gratitude for benisons?

Do we forget in midst of festive scenes —

We, with so much — just what Thanksgiving means?

Thanksgiving falls on November 25 this year, and, traditionally, turkey will be the dish of the day.

Long before the pilgrim fathers adopted turkey for thankful eating, however, it was Mexico’s national bird for centuries.

“One of Mexico’s most festive native dishes today is Mole de Guajolote,” report the travel experts for Continental Airlines. “Pronounced ‘gwa-ho-lo-teh,’ it’s the Aztec word for turkey.”

Mole is a rich, piquant sauce dating back to the early 1500s. One variety — Mole Poblano — is made from 26 ingredients, including four different chili peppers, cinnamon, garlic, almonds, raisins, cloves, coriander seeds and chocolate.

Mexico’s many fine restaurants have a long gourmet tradition. The Caesar salad, for instance, originated in Mexico City.

In the mid-1400s, Montezuma, scorning a menu, often had his cooks prepare 300 different dishes for his selection each day. He sent his servants to climb towering Popocatepetl for snow and ice to chill vegetables and fruits. Runners brought live abalone along winding mountain trails from the Pacific.

When the Spaniards arrived in Mexico in 1521, they found the Indians making complicated stews and sauces and using fruits, vegetables, meats and spices which had never been seen in Europe.

Mexico, according to Continental’s travel experts, gave the world the vanilla bean and chocolate, known to the Aztecs as “xocoatl.” Chocolate is still a favorite drink in the country, particularly in the local — rather than the tourist — restaurants and in the homes. The Indian words of “xoco,” meaning bean, and “latl,” for water, combine to create “chocolate.”

The avocado is native to Mexico, as is the tomato, which was long feared poisonous. And, of course, there is the chili pepper.

Chili, as it’s known in the United States, is not on most Mexican restaurant menus. When it is, it’s served as a side dish, and then only on special order. As for chili con carne, connoisseurs insist it’s about as valid a Mexican dish as chow mein is Chinese.

The word “chili” actually refers to a rather indefinite brand of ground or dried green and red peppers, and they are the most distinctive flavor of the combination of flavors that go to make up the inevitable sauces which are the basis of Mexican cooking. In northern Mexico, particularly around cities like Juarez — across the Rio Grande from El Paso — small, fresh and very hot chili peppers are often served as appetizers, much like an American hostess might set out a dish of olives.

“A helpful hint for sampling the spicier Mexican foods,” Continental reports, “is that if you drink anything cold to put out the blaze, you’ll just increase the heat. Eating a tortilla (tor-tee-ah), a wafer-thin pancake made of corn batter, the universal Mexican bread, cuts the combustion more quickly and effectively than icy liquids.”

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