July 28, 1944
• In a recent letter to his parents, Mr. and Mrs. John Oswald, Cpl. James K. Oswald, now in New Guinea, told them that his organization made a portion of their trip overseas on the ship President Grant and that their trip was interrupted somewhat when the big ship struck a coral reef and sank. The loss of the vessel was reported by the War Department some months ago, but it was not until this week that relatives here knew that Cpl. Oswald left the states on that boat.
• Harry Emrick has purchased what is known as the LaRue property in northeast Fairfax from George Volker and the Emrick family has already moved to the property to make their home.
July 31, 1969
• An orphan was created at middday Monday when a mother deer stepped carelessly into the path of a motorist on Highway 59 north of Fairfax and was killed. Mrs. Russell Ireland was following the car which collided with the doe and did not stop. She observed a small fawn scampering about and managed to catch it when it got entangled in a fence. The fawn is now at Thiesfeld Feed Store where it is penned and experiencing a domesticated existence.
July 28, 1994
• Over The Backfence by Nancy Gaines: “We have enjoyed roasting ears this past week, as friends brought us corn. There seem to be good crops. Green beans were abundant, now sweet corn. Our tomato crop is a jungle. Vines are 5 feet tall and thick and Sunday evening we picked our first tomato. Others I have visited with have had plenty of tomatoes and their vines have no foliage to speak of.”
• Sweet and spicy sauce recipe: 2 tablespoons of butter or margerine; 1 medium onion, chopped; 2 cloves of garlic, minced; 1 can (15 oz.) tomato sauce; 2/3 cup cider vinegar; 2/3 cup Apricot Polaner All Fruit Spreadable Fruit; 2 tablespoons chili powder; 1 tablespoon spicy brown mustard; 1/2 teaspoon black pepper. In a large skillet saute onion and garlic in melted butter until tender, about five minutes. Add remaining ingredients, heat to a boil. Reduce heat, cover and simmer 20 minutes or until thickened, stirring occasionally. Brush onto ribs or chicken during the last 5 minutes of grilling. Makes about 3 cups (enough for six pounds meat).