Central High School - Centralian Yearbook (Minneapolis, MN)

Page 33 text:

ART, MATH AND COMMERCIAL Are these Indian jugs molded os beautifully as possible . . . for use in one of the acts? Is the angle on that trapeze just right for the drop? The job of answering questions like these . . . goes to the mathmaticians and artists . . . under the Big Top. These same experts work with the commercial department ... on keeping the financial records of the greatest show on earth . . . accurately tabulated. Min Tornquitt, Mr . Thro, Mr. Nordby, Mi Scott, Ml Zanger . . . Mit Dockcn, Mi» Nickerton, Mr. Thoroton, Mitt Kichor. Working hard . . . Mit Bireline admiring tome pottery.

Page 32 text:

SCIENCE, HOME ECONOMICS AND HISTORY How different things would be if there hod been no peanuts for George Washington Carver to experiment with . . . that vital part of every circus . . . the peanut! And where would the show be without people to feed the hungry performers . . . and to fix up those fantastic spangled costumes! The scientists . . . the cooks . . . the dressmakers of tomorrow receive their instruction in these laboratories, while the historians ponder past triumphs. Mr. Hovey, Milt Wilton, Mr . Graham, Mitt Edlund. Mr. Rohde, Mr. Peck ... Mr. Mulligan, Mr. Addington, Mr. Drue-The joy of cooking . . . Mitt legote. Mrt. Torg-f 9 ■ Mr. Mr. Hawker, Mr . Berg. Mr.. Pink. Mr., .on and Mi . Donielt.

Page 34 text:

INDUSTRIAL TEACHERS—T. Cunningham, G. Lander, F. Zimmerman. W. Mitchell, M. Hepp. ENGINEERS Did you ever wonder who kept the cogs in the complicated machines under the big top running smoothly? It's really no small task. In fact, the engineering staff is kept so busy that only one of them even took time to have his picture taken. They're first to arrive on the scene, and it is they who open the gates and the box office. When the show is finally over, they close the Big Top until the next performance. COOKS The performers in Central's circus can really put away food. If you don't believe this, ask the cooks who prepare their meals. Twice each noon a hungry, jostling crowd rushes through the line in front of the counter to select a lunch. Handing the food to them is only a small part of the cooks' work. They begin early in the morning to prepare delectables, and long after the noon rush, our cooks are still working, cleaning up and planning future menus. E. Cerveny t. Wold, T. Jacobson, L Larsen, A. Stokke, A. Corlson. F. Nelson, P. Josvee.