Chokecherry Syrup - Grandma's Recipe

Chokecherries

In the early fall of the year (in Nephi that is in August but in the mountains it is later) the wild chokecherries are ready to pick. It is fun to make syrup and is not too difficult. Chokecherry syrup is also good for pancakes, French toast, waffles and is delicious over ice cream. You can also make clear jelly with the chokecherry juice using the recipe that comes with your commercial Sure-gel pectin or the one found below. You can easily pick a gallon of chokecherries in an hour and can make enough syrup with that gallon for 10 pints of syrup. This is often enough to last a family for a year but if your family really likes it, you might need a lot more. Making chokecherry syrup is easy and fun for the kids with plenty of adult supervision.

I've also thought that a small jar of chokecherry syrup would make a nice, inexpensive Christmas gift for friends and neighbors.(Sister Joey Olpin, our former next door neighbor, did that.) The best part of making chokecherry syrup or jelly is that you don't need any special equipment, just a large pot for making the juice and a hot water bath canner, if you use that method. I always had a fun time making
and canning this syrup and had tremendous satisfaction making something really great for next to nothing. (And a lot of it!)

Chokecherry Juice for Syrup or Jelly
Add water to 1 gallon of berries to barely cover the berries. Bring to a boil and simmer for 20 minutes. Strain through a colander, saving the juice and returning the berries to your pan. Barely cover with water and bring to a boil and simmer for 20 minutes. Drain as before, saving the juice and returning the berries again to your pan. Do this one more time for a total of 3 times. NEVER press the berries through a sieve, it mixes in pulp and makes the juice cloudy and bitter. (I did this once and ruined the entire barch!) DISCARD the berries and mix the resulting 3 juices. You should have between 8 and 12 cups of juice. You can now use this juice for either syrup or clear jelly.

Old-Fashioned Chokecherry Syrup
Ingredients :
8 c. sugar (or 12) * some use 1 cup white corn syrup in place of 1 cup sugar
8 c. juice (or 12) *some like to use 2 cups apple juice in place of two cups of chokecherry juice
Preparation :
Measure juice into 6- to 8-quart kettle. Mix ingredients, bring to a rolling boil and boil for 2 minutes. Stir down. Skim top. Pour boiling water over clean new lids. Have clean, hot, sterilized dry jars ready to use. Pour syrup into about 3 jars at a time within 1/4 inch of top of jar. Put hot lid on top and screw on band. Immediately invert jars for 5 minutes, then turn jars right side up again. After jars are cool check seal by pressing middle of lid with finger. If lid springs up when finger is released, lid is not
sealed. (Just refrigerate sealing failures and use within 3 weeks.) Because of the high sugar and acid content, you do not have to use the water bath method to make this syrup or jelly. Continue with your other jars in the same manner. NOTE: This is a very old-fashioned recipe and I do use the boiling water bath. Process syrup in sealed jars 10 minutes for half-pints at 5,000 feet or 15 minutes for pints above 6,000 feet. Remove from water and cool syrup-filled jars. Follow above advice for jars that do not seal.

Chokecherry Syrup Using Pectin
. 8 C. juice or 12 C. juice
. 1 pkg. Sure-Jell pectin
. 1/2 C. lemon juice
. 1 1/2 t. almond extract (optional, tastes more cherry-like)
. 10 C. sugar (if using 8 C. juice) or 12 C. sugar if using 12 C. juice
Pour boiling water over clean new lids. Have clean dry jars ready to use. Wash fruit and cover with water; simmer 15 minutes. Strain juice. Measure juice into a 6 to 8 quart kettle. Add pectin and stir. Bring to a boil, add sugar, stir, and bring to a rolling boil. Boil for 2 minutes. Boil exactly 2 minutes. Skim and pour into jars. Pour syrup into about 3 jars at a time within 1/4 inch of top of jar. Put hot lid on top and screw on band. Seal. Place jars in boiling water bath and process for 10 minutes. Remove from water and cool syrup-filled jars. Remember that syrup uses twice as much juice to 1 package pectin as jelly does.

MYRNA'S NOTE: Sister Olpin, my neighbor, always used two cups of apple juice in place of two cups of the chokecherry juice. It is a bit less tart and I liked it that way also. Be sure to process jars and lids in a hot water bath if you are planning to store the jelly for future use. Some of myfriends say they lightly crush the berries before boiling them to get more juice. I have never done that. I wonder if it would make the juice more bitter?

Mistakes and More Mistakes

From Charlotte: THANKS A HELL OF ALLOT FOR REMEMBERING MY MOTHERS BIRTH DATE MYRNA. I KNEW YOU AND WILL ALWAYS SEE YOU AS YOU REALLY ARE, MAY GOD SEE YOU DIFFERENTLY. CHAR (KILFOYLE, YOUR SIS)

From Myrna: I suppose you have made up your mind about me, but I loved Mom and I did not forget to add her birthday on purpose. I just slipped up. I have made a bunch of errors on the letter this month. Perhaps it would be better if I stopped writing it. M
From Todd: No. We keep the newsletter going and some people could either "actively contribute and passively criticise" but not "passively contribute and actively criticise".
This all brings back memories of you crying in past years wondering how you had wronged the young Will Scarlet. You have done nothing wrong. God chose your step-sister, not you. To my knowledge, you have dealt honesly and fairly with her all these years. Your other sisters and you do not have these issues.
Aunt Charlotte--shame on you. Here Mom tried to include you in something about your nephews and nieces, hoping to rebuild that bridge you keep burning. Instead, you waited all year to find more gasoline and yet another match. Where were your generous comments when Mom accidently left one of her own children's birthday off the list, or one of the grandchildren? I guess that is of no consequence to you?
I guess the quick answer to the newsletter issue is for Mom to cut you off and let you go instead of still counting you as one of "ours". How terrible life must be when the worst thing you can find to criticise is a harmless, innocent family newsletter.
I am sorry you hurt so much and have for years. I am grateful that I look at you as I think God would and not as society says I should. If you think to the past, my siblings and myself have always treated you with respect and treated you as our Aunt even though the way you have treated my Mother over the years should have given us cause to question that respect.
At some point in time, the choices of others made years ago need to be let go. I pray that you will find your way to it in time. Of course, the years are closing more quickly each day and life is ever so fragile.Choices of lifestyle contribute greatly to shortening that amount of time, so I pray more earnestly for you these days.
I guess one thing that my parents have taught all their children that makes them all so successful at living is to see people as God would see them, to see them for their potential and not necessarily how they live. I love you and thank you for your feedback on the newsletter.
Of course, if you wanted to submit all "your" family bithdays including "your" grandchildren, I am sure Mom will add those into the newsletter. Heaven knows, she is always asking us to get our items to her. If anyone really understands my Mom they will know that surname amd lineage mean nothing to her. Her "family" is a class-action litigants list of who-knows-who. She counts many people as family that others would look at and say "Why?"
So, to all on this list, send Mom your articles and send her your love--leave your criticisms to her husband and her God.
I love you Mom for many things and for keeping us all connected. Keep up the good work and continue to hound us all for our articles. We all have our challenges in life.
Love,
Todd
From Myrna: 
Thank you, Todd. I do love you. I appreciate your standing up for me but I
just would like, one time, to have my ducks all in a row. I have no idea why
I make so many mistakes. I am more human than I would like to admit. I do
the same thing with the newspaper. Sometimes I read a story I have written
and wonder why, after all these years, I still can't get "there" and "their" straight. I know the rule but my fingers are blind and spelling checker
doesn't know the difference.

While you are reading this, think of our dear Amy G and pray for her
successful surgery today.

Love, M
From Todd: Who cares. No bgi dael. Msot poelpe these dyas don't know the dfifrecne
aynawy.

Kirsten's requested "scone" recipes

Kirsten:
I think that what your friend is looking for is actually Pioneer Fried Bread Dough which we Americans call scones. Of course, the Indians made fried bread and still do, but the pioneers did as well. They are different from the English scones which are made with baking powder. Of course, authentic pioneer scones were made with baking powder or with sourdough because yeast was not something they carried with them on the plains. They became a big part of the western diet. The fried bread is sold all over the US today as scones. LHT's parents called them flapjacks which I always thought was another name for pancakes. If any of you have a better recipe, please send it to Kirsten post haste. Love, M

Fried Bread Dough (Fried Scones)
2 c. milk
4 tbsp. butter or cooking oil
6 tbsp. sugar
1 tbsp. salt
4 pkgs. yeast
2 c. warm water
8 1/2 to 10 c. flour
Scald milk, butter, sugar, and salt. Let it cool until just warm. In a large mixing bowl, add water and dissolve yeast. Add milk mixture and flour; blend well; knead well until smooth and elastic. Put towel over the mixture and let it rise. After 15 minutes punch down and knead. Do this five times. Then pull a piece the size you want, stretch it (put a small hole in the center and the pieces will never be underdone) and deep fry until  golden brown. Shake in mixture of sugar and cinnamon if desired or serve with butter and honey.

Pioneer Scones
Pioneers just made white bread dough, and after the first rising, divided out what wasn't needed for the bread pans. The pieces were flattened between the hands or with a rolling pin and fried in hot oil. They were eaten hot with real butter and homemade jam or honey. Sometimes they were served with stew, beans or soup for supper.

Aunt Luella's Ho Cakes.
A favorite was her fried bread dough, a byproduct of her almost daily bread making routine. She pounded out the dough with her hands, each cake round and flat. But they puffed up as they sizzled in the butter in the bottom of a cast iron skillet and were served golden brown and hot. A dollop of homemade butter and a slather of honey completed the dish.

Mule Ears or Elephant Ears
One recipe of a favorite regular white yeast bread recipe Use the recipe of your choice. Some prefer stone ground whole wheat. After making loaves, rolls or buns, roll out the left over dough about 1/4-inch thick. For Mule ears (the Democrats) cut long triangles and fry them, roll them in sugar and spice, enjoy with milk or hot chocolate. For elephant ears (the Republicans) cut the leftovers into squarish rounds and fry them, roll them in sugar and spice and call them Elephant ears. Fry both shapes as for doughnuts.

Busy Homemaker's Bread
2 pkg. Rapidrise Yeast (or 2 scant tbsp.)
2 1/4 c. water (120-130 degrees)
6-7 c. all-purpose flour (for whole wheat bread use 2 c. whole wheat flour
and 4 c. all-purpose white flour)
2 tbsp. oil
2 tbsp. sugar
2 tsp. salt
Mix 5 cups flour, yeast, sugar and salt in large bowl. Stir oil and hot water into dry mixture. Mix well. Mix in enough reserved flour to make a stiff dough. Knead in bowl until smooth and elastic, about five minutes. Round up dough in a greased bowl, cover and let rest 10 minutes. Punch dough down. Divide dough in half and mold into loaves. Put in greased pans, cover with damp cloth. Let rise until sides of dough reaches the top of pans. Bake 45-50 minutes in 350-degree oven.

Make the following using the dough:
*Cloverleaf rolls: Roll into three small balls of dough baked in muffin tins.
*Monkey bread: Place small balls of dough, rolled in butter and then rolled in cinnamon and sugar or dry instant pudding mix. Bake in tube pan.
*Pull apart bread: Stand squared dough patties side by side in loaf pan.
*Braided loaf: Roll three thin strips of dough. Pinch three ends together and braid. Bake on cookie sheet.
*Fried dough: Stretch a small piece of dough to 1/4-inch thickness. Drop in hot oil. Fry till golden brown. Top with favorite mixture.
*Dinner rolls: Roll or cut dough in small rolls. Place side by side in baking pan.
*Also can be used for pizza dough, raisin bread, cinnamon rolled loaf, crescent rolls.
Mix melted butter, confectioner's sugar, vanilla. Dribble over hot bread. (Any flavoring can be substituted for vanilla). Mix brown sugar, butter, cinnamon, nuts and raisins. Dribble over hot bread. Sprinkle any choice with cinnamon and sugar while still hot or use butter and honey.


Zeppoli (Italian Fried Bread Dough)
1 (1/4 ounce) package active dry yeast
1-cup water
1 1/2 cups all-purpose flour
1-quart vegetable oil (for frying)
2 tablespoons confectioners' sugar
Heat about 3 inches of oil in a saucepan to 375°F (119°C). In a large bowl, dissolve yeast in 1/2-cup warm water; set aside for 10 minutes. Stir the remaining 1/2-cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours. Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot. Makes 12 servings that take 30 min 15 min
prep.

Indian Fry Bread
3 cups self-rising flour
2/3 cup powdered sugar
1/3-cup milk
1-cup cold water
Corn oil (for frying)
In a bowl, mix sugar and milk. Add flour. Gradually stir in the water until the flour is moistened and the dough forms. Turn the dough out on a lightly floured surface; knead until dough is well mixed. Roll to a 10-inch square and about 1/2-inch thickness. Cut into 12 rectangles. In a deep saucepan, heat some oil at 375 F. and fry the dough 2-3 minutes or until medium brown. Turn often as you are frying. Drain on a paper towel and sprinkle with powdered sugar.

Indian Yeast Fry Bread
1 package yeast
2 Tbsp of sugar
5 cups of flour or bluebird flour
1 tsp of salt
2 cups of warm water
Warm 1/2 cup water in microwave for 5 or 10 seconds. Pour warm water into a bowl and sprinkle all of yeast package until it is dissolved. Stir 2 Tbsp sugar. Add salt. Add 2 1/2 cups of flour and stir. Sprinkle some salt in it.

Stir and stir and stir it. Put another 2 1/2 cups of flour in and stir some more. Pour 1 1/2 cup of warm water and stir it. Stir it until it is thick. Then make a dough; cut it half and pat it with some flour while making a shape of ball out of it. When you are done making a smooth ball out of dough, let it sit and rise. It will rise within minutes. You can knead it flat and round like a pizza whenever you are ready to fry it. Put vegetable
or canola oil in fry pan. When the oil is finally boiling, put a round flat piece of dough in it and let it float on it. Don't fry it too long if you want a soft golden fry bread. Have a plate covered with paper towel so you can put a golden bread on it and let the grease fall through. This is good for strawberries and whipped cream or honey or powdered sugar or ground beef with onions or even spicy chunks of Navajo mutton lamb! And enjoy it.

BUTTERMILK POTATO SCONES
2 c. warm buttermilk
1/2 c. mashed potatoes
1/2 c. cooking oil
1/3 c. sugar
1 tbsp. yeast in 1/4-cup warm water
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
6 c. flour
Mix first four ingredients together. Dissolve the yeast in the warm water and let it set until it begins to work. Mix yeast into liquid. Add the rest of the ingredients. Mix all together and knead for 15 minutes. The dough will not be smooth. Let the dough rise until double in bulk. Knead down dough. Let rise until light. Cut off in 2-inch squares and fry in hot oil. Top with butter and honey, if desired.

SOUR CREAM GRIDDLE SCONES
2 cups All-purpose flour
1 tablespoon Sugar
1 teaspoon Sugar
1 teaspoon Baking soda
1 teaspoon Cream of tartar
1 teaspoon Salt
1 tablespoon Butter or margarine
1 cup Plus 2 tbsp. sour cream
Vegetable shortening -- for greasing
Butter/margarine -- to serve
Sift flour, sugar, baking soda, cream of tartar and salt into a large bowl; then cut in the butter until the mixture resembles very fine bread crumbs. Using a fork, mix in enough sour cream to make a soft dough. Divide the dough in half. Using lightly floured hands, turn out the dough onto a well floured surface and then knead lightly until smooth. (The dough is soft so handle it gently. Do not let griddle get to hot, or scones will burn on the outside before being cooked on the inside). Carefully shape the dough into 2 rounds, each 1/2 inch thick. Cut each roung into 6 equal wedges. Lightly grease a heavy skillet or griddle and heat over medium heat. Pour away any
excess shortening, then cook the scones in batches for abour 4-5 minutes on each side, until they are golden brown and cooked through. Regrease the skillet as necessary. Cool the scones on a wire rack for 20 minutes. Serve them the same day, spread generously with butter.

Classic Sourdough Bread
1 cup "fed" sourdough stater
1 1/2 cups warm water
5 to 6 cups Unbleached All-Purpose Flour
1 tablespoon salt
1 tablespoon sugar (optional)
Cornmeal to sprinkle on the pans
The Sponge: Scoop 1 cup of stater into a large ceramic mixing bowl. Add the warm water and 3 cups of the flour. Beat vigorously. Cover this Sponge with plasric wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours, and up to 8 hours. A longer period (at a lower temperature) will result in a more Sour flavor. The dough: When the sponge has bubbled and expanded, blend in the salt, sugar (if using) and remaining 2 cups of flour. Mix until the dough comes together then turn it out onto a floured board and knead it for 3 to 4 minutes. Give it a rest while you clean and grease the bowl. Continue kneading for another 3 to 4 minutes, adding extra flour as needed, until dough is smooth and elastic. Add only enough extra flour to keep dough from sticking. Place the dough in the bowl, cover and let it rise until doubled (1 to 2 hours). Shaping and Baking: Turn the dough out, knead briefly then divide in 2 halves. Shape halves into 2 loaves, cover and let them rise until doubled (this can take up to 2 hours). Slash the tops and place on a lightly greased, cornmeal sprinkled baklng sheet. Bake in a preheated 450°F oven for approximately 20 minutes, until golden brown. Sourdough breads sometimes don't brown well. To promote browning, bnish loaves with vegetable oil about 10 minutes before the end of the baking time. Fried scones can be made using this recipe. Just stop at the loaf-shaping stage and, instead, roll the dough flat on a floured board to a thickness of !/4-inch. Cut into squares and fry until golden brown.


Kirsten wrote: So which of these is the one you most often made?

Todd wrote: You know what we use for scones? We take Dad's French bread recipe, we add one egg to it (to crisp the outside of the fried scone) and then fry it instead of baking it. I have people asking me for the recipe all the time. The neighbors love them as well.


Kirsten wrote: Thanks! Good to know! Assuming you add the egg after proofing yeast and before mixing in dry?


Todd wrote: When you turn on the mixer and start pouring in the yeast/water/sugar, drop an egg in as well. Try shelling it first.

Shawn wrote: But if you don't leave in the shell, that reduces the surprise crunch and the available calcium. It's kind of like when you first teach your kids to make scrambled eggs, and you get to an extra crunchy spot and think, "I guess I needed some more calcium today--at least it was cooked". Of course, the whole thought of it would make me rather quote Dad and say "No thanks, I just ate a bar of soap." So I will follow your suggestion and leave the shell out. As usual, Todd you are right.

Myrna wrote: I most often make the first one on the list or Dad's French Bread recipe. I like the easy ones. Love, M

That Dratted Newsletter

No. We keep the newsletter going and some people could either "actively
contribute and passively criticise" but not "passively contribute and
actively criticise".

This all brings back memories of you crying in past years wondering how you
had wronged the young Will Scarlet. You have done nothing wrong. God
chose your step-sister, not you. To my knowledge, you have dealt honesly
and fairly with her all these years. Your other sisters and you do not
have these issues. 

Aunt Charlotte--shame on you. Here Mom tried to include you in something
about your nephews and nieces, hoping to rebuild that bridge you keep
burning. Instead, you waited all year to find more gasoline and yet
another match. Where were your generous comments when Mom accidently left
one of her own children's birthday off the list, or one of the
grandchildren? I guess that is of no consequence to you? 

I guess the quick answer to the newsletter issue is for Mom to cut you off
and let you go instead of still counting you as one of "ours". How
terrible life must be when the worst thing you can find to criticise is a
harmless, innocent family newsletter. 

I am sorry you hurt so much and have for years. I am grateful that I look
at you as I think God would and not as society says I should. If you think
to the past, my siblings and myself have always treated you with respect
and treated you as our Aunt even though the way you have treated my Mother
over the years should have given us cause to question that respect.

At some point in time, the choices of others made years ago need to be let
go. I pray that you will find your way to it in time. Of course, the
years are closing more quickly each day and life is ever so fragile. 
Choices of lifestyle contribute greatly to shortening that amount of time,
so I pray more earnestly for you these days. 

I guess one thing that my parents have taught all their children that makes
them all so successful at living is to see people as God would see them, to
see them for their potential and not necessarily how they live. I love you
and thank you for your feedback on the newsletter. 

Of course, if you wanted to submit all "your" family bithdays including
"your" grandchildren, I am sure Mom will add those into the newsletter. 
Heaven knows, she is always asking us to get our items to her. If anyone
really understands my Mom they will know that surname amd lineage mean
nothing to her. Her "family" is a class-action litigants list of
who-knows-who. She counts many people as family that others would look at
and say "Why?"

So, to all on this list, send Mom your articles and send her your
love--leave your criticisms to her husband and her God.

I love you Mom for many things and for keeping us all connected. Keep up
the good work and continue to hound us all for our articles. We all have
our challenges in life.

Love,

Todd

From: Charlotte
To: Myrna
Date: Fri, 14 Sep 2007 06:40:07 GMT
THANKS A HELL OF ALLOT FOR REMEMBERING MY MOTHERS BIRTH DATE MYRNA. I KNEW YOU AND WILL ALWAYS SEE YOU AS YOU REALLY ARE, MAY GOD SEE YOU DIFFERENTLY. CHAR
To: Charlotte
I suppose you have made up your mind about me, but I loved Mom and I did
not forget to add her birthday on purpose. I just slipped up. I have made a 
bunch of errors on the letter this month. Perhaps it would be better if I 
stopped writing it. M

The following site has a picture of Uncle Gilmer‏

http://www..carbon-utgenweb.com/others.html#kenilworth

Helen wrote: Hi, folks- thank you for sending the picture- I am unable to pull it up. Don
has called me about it and says it is really good, he was happy to receive
it- thank you. Love, Helen

Talking About Bread

Mom’s Rolls
4 c milk
1 c cold water
2 pkg dry yeast
3/4 c cooking oil
1/2 c sugar plus 1 Tbsp (or heaping 1/2 c)
13 c flour
Scald milk. Add cold water (use ice water to cool quickly). Mix all dry ingredients, including dry yeast. Add all liquid, mix in and knead well. Raise until doubled. Knead down and knead well (for about 2-3 min). Raise again and knead again. (Knead each time you punch dough down.) The last time, knead five mins. Rest dough for 5 min. Grease 2 jelly –roll pans or large cookie sheets. Form into rolls by rolling bits of dough vigorously between palms of hands. Cough balls should touch on pan but not tightly. Raise until a finger pressed against and edge leaves a firm print. Bake at 400 for about 20 min or until lightly browned. (This dough can be used for cinnamon rolls-add 1 well-beaten egg back in the mixing stage. Add with the liquid ingredients.)

Manti Temple Wheat Bread
1 c milk, warmed
5 1/2 c water
3 Tbsp yeast
1 c oil
2/3 c honey
2 Tbsp salt
12 c whole-wheat flour
4 c white flour
Mix yeast and milk, water, oil, and honey together after yeast has risen. Add, gradually, the flour, mixing well. Knead and raise as usual. Bake at 350 oven for 45 min.

Brandon's Cousin Died From Complications of an Accident

AnnMarie wrote: FYI

Brandon's cousin died Friday morning from complications sustained during the accident with his dad. Marianne took him to the emergency room Thursday night because he was not breathing so they stablilized him and then sent him home. She begged for them to keep him overnight but they said there was nothing wrong. Friday morning he stopped breathing again, and we are told he died en route to the hospital. The funeral will be Tuesday. Truly this is a great tragedy in the Howard family. It is really very overwhelming for Marianne, we hope she can make it through all of this. We saw Brady at his dad's funeral and he looked very weak, but we expected him to pull through.

Myrna wrote: Oh, no! By the time I read this, it was all over. Dad and i went to Pioneer Village yesterday to celebrate our anniversary. Then, today, I had to write, write, write to make up for missing Monday. Another funeral and another tragedy. What on earth do they think it was--damaged lungs or internal bleeding? I cannot believe it. How are Grandma and Grandpa taking it? They must also feel crushed. Of course, it is hardest for Marianne. I wish a medical person would ever listen. If they had kept my Dad overnight at the hospital they may have figured out that he wasn't doing that well. The same in this case. They should have kept him there, at least under observation. I am so sorry. Love, M

I told Melanie that I was "the Mother of Comptons."‏

I guessed, that since all of this happened long before any of you, you probably didn't know that the mom was awarded a doctorate just for being the mom of a successful family. Love, M

Monday, Feb. 12, 1945
First Family

The last of the Compton brothers has finally caved in and become an educator.

With a pat on the back from his good friend Henry Wallace, big, buoyant Wilson Martindale ("Doc") Compton last December ended his profitable career as a respected Washington, D.C. lumber lobbyist, breezed across the continent to settle in the red brick presidential mansion of Washington State College at Pullman.

Last week President Compton was moving into high gear. He named a committee of 40 facultymen to "mobilize the wits, wisdom, and judgment" of the faculty in a thorough review of their program. To Governor Mon C. Wallgren he proposed a whopping $1,750,000 state grant to create new technical and agricultural schools at W.S.C., shake the whole state out of the lethargy of its "raw-materials economy." Thus, with characteristic Compton vigor, Wilson Compton, 54, at last took his place beside his famed brothers Karl and Arthur in the First Family of U.S. education.

The Bible and Common Sense. The Comptons' hunger for knowledge is congenital if not hereditary. Karl, Wilson and Arthur were born, in that order, between 1887 and 1892 to Elias Compton, B.A., M.A., D.D., Ph.D., and Otelia, B.A., LL.D. (awarded in 1932 by Western College for Women for "outstanding achievement as wife and mother of Comptons"). Mother Compton raised her children on "the Bible and common sense."

All three boys had to earn money to get through Wooster (Ohio) College, where their father served for more than 40 years as professor of philosophy, for 22 doubling as dean. No bookworms, all three were multi-lettered sportsmen, good enough to turn pro. But each quickly moved onward & upward to a Ph.D.

In his doctoral thesis, Wilson plotted his idea of the best possible future for the National Lumber Manufacturers Association. It made so much sense that the Association hired him as secretary and manager. While teaching on the side at George Washington University, Wilson served as consultant to both Government and industry, became a ranking U.S. economist. While advising Government and industry on the side, Karl and Arthur, became two of the nation's top physicists.

Conserve, Develop, Utilize. In their swift rise, the three filled increasingly bigger jobs in 13 different schools, collected a total of 44 degrees. In 1930, Karl was named president of Massachusetts Institute of Technology. In 1940, Nobel Prizewinner Arthur became dean of the University of Chicago's Division of Physical Sciences. (In 1913, their sister Mary married the president of Forman College in Lahore, India.)

Wilson shares the practical Compton philosophy: conserve, develop, utilize. His postwar prospectus: the Northwest will become to Pacific trade even more than New England ever was to Atlantic trade, and W.S.C. will be one of its prime spark plugs. His educational plans are aimed directly at more diversified industry, more jobs, a "scientific spirit" for the State of Washington.