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Page 30 text:
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f etling out of class for an hour and a half due to a tornado warning and Thanksgiving vacation t egiii- ning tomorrow gives students much to be tha for. Insef: Beginning with the Indians, wlw brought win luritey and venison from the forest to the firit Thanksgiving feast, tuikey has been the main dish of the Thanksgiving Day feast, and decorates the main hall. N. Ofc . . N IV ' f . V ,- . ' . ■ ?: y J • 26 Thanksgiving
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Page 29 text:
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Below: What is inexpensive but worth a thou- sand words? Junior Karen Boshell demonstrates this highly contagious gift that can make so- meone ' s day; a pearly-white smile. Above: A favorite and outstanding characteristic of senior Greg Southeriand is amusing others. Enter- tained by his friendliness, junior Karia Wade shows a warm, cheerful attitude which is an outstanding characteristic of her own. Left: Someone once said, The only rule to having friends is being a friend. Seniors Phyllis Bowers, Suzie Barnett, and Scott Akins find that friends, like all good things in life, can be had by anyone who wants them. Best days of your life 25
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Page 31 text:
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Time flies when you ' re having fun!! Thank God for His blessings of full, rich worth Thanksgiving Day is a day set aside for people to give thanks for their blessings. The best known Thanksgiving in the United States was held by the pilgrims in the autumn of 1621, in Plymouth, Massachusetts. After a hard first winter in the new country, a long hard summer and an abundant fall harvest. Governor William Bradford proclaimed a day of thanksgiving. Great preparations were made for the feast. Indian friends, who had taught the pilgrims to hunt, fish and plant crops were invited as guests. President George Washington pro- claimed a day of thanksgiving for the adoption of the Constitution in 1789. President James Madison proclaimed a day of thanksgiving for peace at the end of the war in 1812. In 1863, Abraham Lincoln named the last Thursday in November as the first national Thanksgiv- ing Day. Top: Carving turkey for the student body is no easy task. Mrs. Jackie Merzig and Mrs. Dona Wheeler undertake this task. Ninety-two pounds of turkey are needed to feed the student body. Left: Turkey, dressing, green limas, sweetpotatoes and apple turnovers are served to over 520 students, faculty members and guests at our Thanksgiving meal. Bryan Wolfe, Albert Childress, David Hall and Jeff Sawtell have no trouble making room for this once a year feast. Thanksgiving 27
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