Delaware Valley College - Cornucopia Yearbook (Doylestown, PA)

Page 30 text:

Gleaner year. But-if the foundation we have strug- gled to make more solid and the Ideals for which we so earnstly worked are allowed to become neglected after we have gone, we shall feel that our year has been a sad failure. We are not attempting to be pessimistic, please understand, on the other hand-we feel from the bottoms of our hearts that our work shall be resumed and carried on even better than we have done. Why?-BECAUSE- We are sure that an ambitious and thoroughly capable staff is succeeding us. BECAUSE- this new Staff has a much better start and larger capital with great prospects for more, and BECAUSE-we feel that the student body has been thoroughly awakened to the necessity of a good publication and that if they are kept interested they will respond with alacrity and help the staff to achieve big things. . Are not all these reasons enough? They most certainly are and we, who now retire, shall for those reasons look forward to the coming issues of the new Gleaner and do earnestly hope that our expectations shall be lived up to. Good luck to you, new staff! Establish the Gleaner more firmly as an institution among the other leading Farm School activ- ities and your work shall not have been in vain, for when you, too, go out, you shall be happy as only those that have done some- thing great and good can be. af5?e,f sy 'ft Q i . If ytl ' , fl V X at 1 b X I 3 X S. COLTON '26 A Dissertation Upon R. EFORE I begin my theme proper I wish to give a few words of apology to the reader, who will assume that this is unnecessary and that anyone who attempts to write seriously about such a thing as O. R. must have an abundance of that substance in his head. My apology tif such may be necessaryj is as follows: I have on many occasions been touched by that won- drous substance tclear down to the pit of my stomach. in factj. and to let it Pauli Tw13NTY-EIGHT sink into the depths of oblivion or allow it to become a has been along with Prince. the old uniforms and other such wonderful though unnecessary things, would. to my mind, be a calamitous sin and would touch me personally even deeper than the gooey of which I speak has done. Which is saying a mouthful. Perhaps a word of explanation would not come amiss, although I hardly think that there is anyone who has not had the pleasure of its acquaintance. O. R.

Page 29 text:

Gleaner 3 I i e 3 l 39 J a , - ,fr an 7 K .- 4 V' a' V 'l ii ' rv- - swat .QQ 1 ..--, + -Elm , , l ix QM., ' ,144 ti5f'T'if'9L-,Q54 55 ,, T' g it H , NE year ago at about this time a new Gleaner Staff started on its career. It had little support, no money for even a first issue and very slim prospects of suc- cess. It had two th'ngs though, an inspiration handed down by Victor of the Twenty-four Class and plenty of ambition. V Two years ago Victor, as pilot of the Gleaner undertook a step forward. He strove to put out a bigger and better Gleaner. lt is true he only put out three issues and that under adverse circumstances: but he accomplished a wonderful thing. That wonderful thing was to set a foundation for his successors to build upon and a new ideal to strive for. Upon that foundation we have built and towards that ideal we strove. Now as a new Staff steps into office we will attempt to look back a little and then look forward a Whole lot. To repeat--When we began we had nothing but a foundation which at best was some- whatshaky and an Ideal that inspired us. To that was added a good Business Manager and we were off. Came the struggle to raise funds and collect material which proved very discourag- ing: but we were not downed. The more knocks we got the more determined we be- came. Then lo!-our first issue appeared. With misgivings and fears for our 'first born' we distributed the copies and behind locked doors waited for the commentg when lo and behold a miracle came to passl Praise and congratulations poured in from all sides. To say that this gave us new inspiration would not be adequately describing our feelings. For days we walked on air and when we began on our second issue it was with greater enthusiasm and added determination. And so the issues appearedg each one an improvement over the last and each one bringing with it new inspirations until it began to seem that nothing short of bankruptcy would stop us from our phenomenal ascent. Such was almost the case though. We ran out of funds and began to despair again, but we had not reckoned with the Business Manager. A huge movement was set afoot to widen the circulation ofthe Gleaner and broaden its field of advertising. The entire Board was canvassed and called upon for cooperation and those tremendously busy gentlemen took the time to lend us their ears and pocketbooks. New advertisers were secured and we soared up into the dizzy heights again. From then on our path was strewn with roses. So, we kept on and published five regular issues and then began upon this Yearbook. Again our empty coffers leered at us but once more we appealed to our Board through Mr. Grant Wright and as before they responded open heartedly. Had we the necessary requisites we would build a monument to Mr. Wright for his wonderful help. Busy as he was editing a magazine and holding conventions he gave us much of his precious time and again we were lifted from the Valley ofthe Shadow and deposited in the Kingdom of Happiness. Now our task is doneg the past lies behind us and we will introspect a little. For what we did we seek no laurels. We are content that we have had a fairly successfull PAGE TWENTY-SEVEN'

Page 31 text:

Gleaner is an abbreviation for Old Reliable and is the only known abbreviation which has not been used in cross word puzzles. If you are still in the dark-allow me to further enlighten you. Old Reliable is the nickname for a most marvelous substanceg a dirty golden-hued paste, in thickness so dense that a five-pound brick would not sink in a saucer full of itg of taste so delightful that it is not easily forgotten and as a substitute, has no equal. I speak of Farm School molasses. O. R. is not of those things which has jumped into instantaneous prominence at Farm Schoolg on the contrary, it's rise to fame has been slow and deliberate, but sure. It was first introduced in that dim hazy past when the school was struggling to become established. The late Rev. Krauskopf, having started the school on its career, had found it hard to raise expenses, and naturally the pantry was not as plentiful as it might have been. In order to offset that. the cook tried to set upon the table something that would act as a substi- tute for everything the boys did not have and at the same time tickle their palates in order that they might not tire of it. Whether they tired of it or not is a ques- tion, but there is no doubt about it hav- ing tickled their said palatesg it still does. How long the cook hunted for a substitute is not known, but he Hnally struck upon this molasses and we have stuck to it ever since. Again I repeat- there is no known substance that can compare with it. It is made in Louisiana from sugar cane and is put into heavy barrels fwithout having been refinedj and then shipped to F. S. I do not be- lieve there is any other outlet for that product. The O. R. is our best friend and our worst enemy. It is like the Egyptian Pyramids, having remained intact thru countless years and having out-lasted everything else, whether great or small. It is our closest adherent and is always with us. It absolutely cannot be dis- couraged. It has that perseverance and persistence which is bound to attain suc- cess against all opposition. In fact, its perseverance is such that it never allows us to lose sight of it. 'Whether it be Monday or Tuesday, NVednesday or Thursday, Friday or Saturday, or even Sunday: whether it be Breakfast or Din- ner or Supper: whether it be a banquet or a meager repast, molasses is always in the center of the table. One cannot help seeing it. In its position it is the cynosure of all eyes. Yea. verily-spuds are only served three times a day, but O. R. is never even removed from the table. Sometimes I begin to wonder whether it is not a part of the table it- self, executed by some clever craftsman. In taste it is unlike anything else. All I have but to do is close my eyes and I can taste it on my tongue now. It is a ''never-to-be-forgotten. lf smeared on a slab of bread the consumer cannot taste the bread. If eaten plain-but I shud- der to discourse on that subject. A sweet, yet bitter, luscious, yet repellent taste, the only Way I can adequately describe it is by comparison with color. It has a green taste. If any food, of any style or manner, whether it be toasted cheese or oyster stew fminus the oysters usuallyb coffee or soup, does not agree, we resort to O, R. It is a blessed curse! Not only as a food is it famous. Its uses are many and varied and I believe that an entire volume can be written on each. Not only as food was it used, but as a shampoo for head and any other part of the body, as a grease to protect the sking as a varnish to cover it and at the peak of its popularity as a substi- tute for the famous tar in tarring and feathering. Upon the entrance of a new Freshman class into F. S. they were immediately introduced to it, or rather, it was intro- duced upon them. It became their first PAGE TWENTY-NINE