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Yahoo
31 minutes ago
- Yahoo
New Waynesboro Firemen's Hall cost $8,500 in 1900
Last week we spent some time looking at the loss of the Wolff Block in 1900. The fire devastated the businesses and offices held in that structure, with over $100,000 in losses, partially covered by insurance. Today, I thought we'd pay tribute to the firemen who fought the fire by sharing the story of their new building completed in that same year. The cut attached with this story is of our new Firemen's Hall, the first that has yet appeared in print. It is from a photograph made by W.W. Alrich, the jeweler and amateur photographer, this city. This pretty building is now completed, with the exception of putting the gates on the stalls, fixing racks for the harness and stalls, making a trap door for the manure and a manhole for the Mechanics side of the belfry. The building was erected by the American Mfg. Co. after designs made by Architect Woltz. The contract was awarded to this company August 4, 1899, the taxpayers having previously voted to increase the bonded debt of the borough for the purpose. Work began at once demolishing the old one story building and excavating for the foundation. The work was pushed vigorously forward and was practically completed early this season. The building is 45 by 90 feet and 55 feet to top of belfry. The basement is arranged for storing wagons, feed for horses, etc. The first floor is divided into two apparatus rooms 20½ feet wide and running the length of the building. The room on the north is for the Mechanics Fire Co. and is provided with stalls for four horses in the rear. The second story is divided into two meeting rooms, front 18½ feet by 29 feet, two toilet rooms 8 by 16 feet, two cloak rooms 5 by 12 feet, and an assembly room back 42 by 49 feet. The building is of brick with heavy walls and supports. The front is buff pressed brick with Indiana limestone trimmings. The belfry is of attractive design and mounted thereon is a 1000-pound steel bell or gong for the fire alarm. This has been partially tested. As soon as the ropes are on the gong will be further tested. Preliminary tests are quite satisfactory, the gong being plainly heard all over town. The building cost about $7,000, exclusive of the heating, lighting and other odds and ends. The lot cost $1,200, making a total expenditure, including everything, of about $8500. The Am. Mfg. Co. are now fixing the stalls, trap doors, etc., and the firemen will be ready to take possession of their new quarters in a week or ten days. The new hall will be formally dedicated with a grand firemen's parade some time this fall, presumably the first part of October. The movement to that end will begin with a meeting of the committee this evening. Thus we are reaching the end of a movement that started first in an editorial in ZEPHYR December 31, 1898, and which was followed with prompt and unanimous action by council and by the hearty co-operation and support of the public in voting the necessary appropriation. 'Once Upon Our Times' is written by the Rev. Lee E. Daywalt, administrator of Preserving Our Heritage Archives & Museum, 11191 South Mountain Road, Fayetteville. It is open Mondays, Wednesdays and Fridays from 8 a.m. until noon. For more information contact, him at archivesmuseum@hotmail. com or 717-762-2367. This article originally appeared on Waynesboro Record Herald: New Waynesboro Firemen's Building finished in 1900
News24
32 minutes ago
- News24
Ward councillors left defenceless: Parties call for protection, equal safety measures
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Yahoo
an hour ago
- Yahoo
"This Is A Giant No-No": People Are Sharing Their "I'll Die On This Hill" Cooking Opinions, And These Are Some VERY Hot Takes
Take it from me, you don't truly know someone until you hear their most controversial cooking take. Do they wash their chicken? Do they add sugar to their spaghetti? These are all crucial things to know about someone. Last week, I asked Tasty readers to share their most divisive culinary opinions, and some of these might seriously shock you. Ahead, I've rounded up 25 of the most polarizing takes. 1."I know you're not supposed to break long pasta in half, but I do it anyway. It cooks more evenly – the entire strand gets immersed in the boiling water as soon as I throw the bundle of pasta into the pot – and it's easier and less messy to eat." —Anonymous 2."The correct way to prepare or eat something is how you like to eat it. Stop gatekeeping foods. You want well-done steak, have well-done steak. You want ketchup on your hot dog or your eggs? Have that ketchup on your hot dog or your eggs. Put pineapple on pizza. Break spaghetti in half. Use *gasp* store-bought sauces!" —wanderingstorm 3."I put butter in the pot when boiling pasta. If I don't, the pasta sticks together no matter how well I stir it at the beginning. Sauce sticks to it just fine, so I don't get the prohibition." —Lyn, 74, Canada 4."You don't have to have the 'best of the best' or even the exact brand of a particular ingredient. A label doesn't actually mean much if you don't know how to use it. It's hardly necessary to make a fantastic meal. Cook with the ingredients you have (and like!) and a lot of love, and you'll be golden!" "Example: Lots of dessert recipes call for Diamond Crystal salt because it is less salty than Morton's or your average store-brand salt. Diamond Crystal can be more expensive and/or hard to find. Do you need Diamond Crystal? Nope, just half Morton's or your store-brand salt and move on!" —kindness_bumblebee 5."Never ever refrigerate fresh tomatoes. They belong in your kitchen window." —Anonymous 6."Stop washing your chicken. You're spreading germs for no reason. Just pat dry with a paper towel before cooking! Also, gloves aren't as hygienic as bare hands — just wash your damn hands. No cooks in restaurants wear gloves." —messytrash838 7."I really enjoy my cakes and cookies frozen, especially blueberry cake. In my house, almost all baked goods are stored in the freezer." —Estee, 26, New York 8."Use measuring tools for baking. Use hand or finger measurements for cooking." —slickninja 9."I have never toasted bread in a toaster, always in a pan. It just tastes so much better!" —Anonymous 10."I grew up with home canning, and I see a lot of videos of people using their hands to stuff green beans, peaches, tomatoes, or whatever else is being canned down into the jar. They are actively putting their bare hands into the sterilized jars! I was taught that this is a giant no-no and that directly touching the inside or the outside rim and/or threads of a sterilized jar with unsterilized anything would contaminate the jar and encourage bacteria." —Anonymous 11."Nuts do not belong in desserts." —Margaret, Instagram 12."I microwave my corn on the cob. It's much faster and still tastes really good. I never do it any other way; this is my go-to way of cooking corn." —Esti, 30, New York Hey, you! Wanna cook 7,500+ recipes in step-by-step mode (with helpful videos) right from your phone? Download the free Tasty app right now. 13."Beans do not belong in chili." —Aimee, Instagram 14."It is absolutely normal to have a favorite burner on your stove." —fashionablyfrugalmom, Instagram 15."Kale should have stayed just a garnish." —iamadammac 16."Salt, pepper, garlic, and onion powder are like the four horsemen when it comes to default seasoning." —Mr. Chowmein, Instagram 17."Salted butter in everything. Granted, I'm not a pastry chef, but salted butter gives my cookies and muffins much more depth of flavor." —Abigail, Instagram 18."Homemade ranch is far superior to anything bottled. Add extra dill and chives." —Janna, Instagram 19."Cook bacon in the oven. Always." —Antonio, Instagram 20."Any amount of recommended garlic is purely a suggestion, and the amount of garlic that ends up in the actual end product is going to be amazing." —Britt, Instagram 21."Sugar goes in spaghetti. Sorry, not sorry." —Kassi, Instagram 22."There is absolutely nothing wrong with MSG, and it makes everything taste better." —Meghan, Instagram 23."Pizza goes directly onto the rack." —Celiah, Instagram 24."Every piece of raw meat will meet water, vinegar, lemon, and lime before it ever sees seasoning. Cooking and seasoning meat straight out of the pack is NASTY. Argue with your momma." —Choi, Instagram 25."Most cream-based sauces should not be made using a roux. Take the time to use heavy cream and reduce it. No gluten, no carbs, and better flavor and consistency." –Alchemist1342 Do you have any opinions that belong on this list? Let me know in the comments or fill out the anonymous form below! Need to decompress after reading all these hot takes? Get cooking tonight and download the free Tasty app to browse and save 7,500+ recipes — no subscription required.
