TIIE NOME NUGGET
published Monday, Wednesday, Friday, by The Nome
Publishing Company, Nome, Alaska.
Telephone Main 114 " P. O. Box 518
Subscription Rates Payable In Advance.
Delivered by carrier in Nome, Little Creek and Sunset
Creek, for $2.00 per month. By mail postage paid out
side of Nome and vicinity, $1.50 per month.
Entered in the Post Office i«,Nome as 2nd Class Matter
MEMBER OF ASSOCIATED PRESS
EDITORIAL
Perpetuation oC Civil Liberties
’ '’The national conference on
■civil liberties which will be held
in New York at the end of the
coming week is particularly well
■timed. There is a disturbing
amount of evidence to show that
even a peaceful nation in a world
at war must fight with increased
vigor to keep the liberties of its
individuals.
The American Civil Liberties
Union is sponsoring the confer
ence. It will begin on Friday
with a dinner for three men who
have been outstanding cham
pions of evil liberty: Attorney
General Frank Murphy, founder
of the civil liberties division of
the Department of Justice; Sen
ator Robert Wagner, author of
the national labor relations act,
and Senator Robert La Follette,
chairman of the Senate Civil Lib
eTties Committee for the last
two years.
The Bill of Rights is 1.50 years
old. That has given us time
enough to take our liberties for
granted, to grow complacent and
listless in their defense. But the
suppressions of civil rights in
Europe should drive home the
fact of the matter: We can re
tain our liberty to think and
pray and speak as we please only
by constant, determined insist
ence upon those rights. — Phil
adelphia Record.
NEW ALASKA SENIOR
MILITARY UNIT IMPORT
“
Announcement this week of
the establishment at the Univer
sity of Alaska of a Senior Infan
try Unit with officers of the Unit
ed States Army detailed as in
structors in Military Science and
Tactics brings to attention of Al
askans the extension to the Terri
lory of a service of wide signifi
cance touching the matter of na
tional defense.
Youth of Alaska are to be giv
en the opportunity of thorough
training that will fit them to qua]
ify as reserve officers, available
for emergency service should A1
aska ever be attacked by enemy
force. Graduates from the course1
doubtless will form an invalu
able nucleus for the organization
of available man power should
the country ever face an invad
ing force.
Lieut. A C Welling, of the U S
Engineering Corps, who has been
designated Professor of Military
Science and Tactics at the Uni
versity, and Sergeant J B Hus
sey from the 30th Infantry, at
the Presidio, San Francisco, who
will be assistant, give the new
A'aska unit the most capable of
instructors. They take over the
work so ably inaugurated under
direction of Capt. C R Huber, of
the reserve officers corps, who
for nine years has served as pro
lessor of military science and tae
tic under the heretofore limited
provision for military training at
the University. He has rendered
an excellent service which has
paved the way for the University
to win recognition and the ex
tension of the new and more com
plete training organization now
brought to the institution with
the aid of the U S Army.
The cooperation of Dr. C E
Bunnell, president of the Univer
sity, and others associated in the
work here during the earlier per
iod, has been an important fac
tor in bringing about the new es
tablishment and starting it off
with an exceptionally good
groundwork.
Young men who will be sub
ject to military service in event
of hostilities, and who are am
bitious to be more than members
of the rank and file, now have
the way opened for them.
Alaska has good reason to en
tertain a greater sense of secur
ity because of the new establish
ment, and Fairbanks as the seat
of the establishment may expect
to witness much important devel
opment and activity as the new
unit carries on n this Farthest
North field in its responsible
task of preparedness against any
evil day that may befall the
Territory.
By Mrs. Alexander George
AP Feature Service Writer
If you are thinking about
Thanksgiving, you are naturally
thinking about turkeys.
The size of the bird will de
pend! upon the number to be
served, and how the family re
acts to leftovers.
A pound per person is a gen
erous serving.
In proportion to its size the
hen turkey has more meat and
less bone than the tom turkey.
The 10-pound turkey is about the
average buy. When preparing for
a large crowd some cooks pre
fer two 10-pounders to one very
large turkey. Of course, this is
determined by the cooking fac
ilities.
Here are the four stages thru
which a turkey passes:
1. THE CHOICE: Select a tur
key that is plump, has the fat
evenly distributed under clear,
firm, yellow skin has few blem
ishes or pin feathers. The breast
bone should be straight and pli
able at the end. Most turkeys are
sold by dressed weight, picked
but not drawn and with the feet
and head on. The butcher usual
ly cuts off the feet and heads and
cleans the fowl. The gibblets are
placed inside the cavity. Drawn
weight is about one-fifth less
than dressed weight.
2. THE PREPARATION: Re
move all pinfeathers and singe
of! any hairs by holding the fowl
over a low flame. Make sure that
all the entrails have been re
moved. Thoroughly scrub both
the inside and outside of the tur
key. Rinse by letting cold water
run through. Wipe very dry both
the inside and outside of the tur
key. Sprinkle inside with salt,
then stuff.
Wash the giblets and see that
there are no green spots on the
liver as they would give a very
bitter taste to the gravy. Sim
mer the giblets in salted water
until tender, probably 1 M> hours.
The chopped giblets and the gib
let stock are ready for the gravy.
Remember, that to many people
giblet gravy is to turkey what
cheese is to apple pie
3. THE STUFFING: A gener
ous cupful per pound of turkey is
the average amount of stuffing re
quired. So make up the od fam
ily favorite or introduce some
new stufling like prune nut, wild
rice or mushroom. Better make
up some extra and bake it 30
minutes in a casserole. There al
ways is a call for "more stuffing.”
Lightly fid the cavities with
the stuffing. Never pack it in,
for w'hen cooked it will be soggy
and heavy. Sew the cuts with
thread or skewer in place. Press
the wings over the back and the
legs close to the body. Fasten
with ihe skewers or a cord. This
trussing keeps the turkey com
pact, which helps hold in the
flavor and moisture and makes
carving easier. Remove all cords
when the fowd is served.
4. THE COOKING: Rub the!
outside of the bird with salt mix|
ed with butter. Place the turkey, j
breast side down, on a rack in I
a large open roasting pan. An
: old turkey w'ill need a cover so
that the steam will help make it
j tender. Roast in a moderate or l
moderately slow oven, about 3001
degrees. This even, slow cooking;
keeps in the full flavor and juic
es and gives a delicious crusty j
(not hard) skin. Baste every 15
minutes with xh cup butter' mix
ed with 1 xk cups hot water.
When this is used up, baste with
the drippings in the roasting pan.
Carefully turn the bird on its i
back during the last hour of'
roasting. A 6-to-9-pound bird re;
quires about 3 hours to cook, I
9-to-14 about 4 hours and a large \
er one from 5 to 7 hours.
If the fowl gets a little brown
before it is done, cover with a;
cloth rinsed out of hot water.
Baste right through the cloth.
To test whether the turkey is
done, stick a skewer between the
leg and the breast and also in
the thickest part of the breast.
If the juice comes out clear and
not red, the turkey is done.
CC_D STORAGE FOR MATAN .ISKA —Out of a six-incli snow that fell early in Oc
tober damaging vegetables and grains in the Matanuska valley, Alaska, the Rev. and Mrs B j Binele
dig their cabbages. Many of the buried vegetables were saved by snow preceding the cold spell The
Rev. Mr. Bingle is pastor of the Protestant church at Palmer, capital of the government s colony
I-1-1
100% TALKING ICTURES
MANAGEMENT C.H.CQDC /
*—'Ja/ithast tloXftuiKS t&Cw IhaaiAS iw U.S-t ^
TUESDAY
ONE SHOW 7:30 P.M.
“MERRILY WE LIVE”
With
CONSTANCE BENNETT — BRIAN AHERN
Rousing Romance that tops “Topper”
by 100 Happy Howls
and “Sunday Nite at the Trocadero”—A Rveue
Admission 75^ & 251
•lH'H,+++++++++,!,+++++t+++tt++t+'l,+t,l‘t+++,H'+++++++M
| MINERS & MERCHANTS BANK OF ALASKA \\
£ NOME, ALASKA
J An Alaskan Bank Which Has Served This
$ Community Continuously Since 1904
| GENERAL BANKING BUSINESS CONDUCTED
I Money Transfers Made to Any Point In
t States By Wire or Draft jjj
f Carry Your Money to the States in the !!
| SAFE Way, By Draft j;
| GOLD DUST PURCHASED \\
T T T T T T T T TT Tl" T V T T T T V TT T TTTTTtTI 1 TT r T T TTTTT T V? T T’ w
j FLY.... |
|_WITH, I
T _ ♦
:i MIROW AIR SERVICE I
:
;; FAST DEPENDABLE SERVICE
:: TWO-WAY RADIO COMMUNICATION $
:: - *
;; We Are Equipped to Handle Any Job—
I BIG or small $
'! Flights Made to All Points on Seward Peninsula J
| SHAEFFER PENS !
These beautiful pens, really fine writing im- J
* plements, are precison made for long, dependable *
t service. f
i t
% $5.00 to $15.00 t
i +
j *
i NOME DRUG STORE !
T +
f Distributors J
THE BOARD OF TRADE
WHERE THE
REAL SOURDOUGHS MEET
**4Mt****** + + ******* + * + ************** + ****# + -}”|Ht"»**
*
■> Your Telephone Service !
How Much Do You Use It ? !!
;»
.ask yourself or — ask the neighbor *\
" «►
;; who has a telephone . ;►
•• ::
< ►
:: Alaska Telephone & Telegraph Co. ||
BEST WINE IN NOME SERVED OVER BAR
also Beer, Soft Drinks, etc.
Cigars, Cigarettes and Candy
ARCTIC BEER PARLOR
JACK SOLOMON, Proprietor