klsm54

I'd take it to a knowledgeable photo processor, like Swigart's. They can tell a lot about a photo by the type of paper and process used.

$1.09 at Punxsy Comet, $1.49 at Martin's.

It's a shame that I was too young to appreciate the neat architectural features of that building when I was in 7th grade. I do recall the big hall on the second floor, under that dome, with the windows around the top. That was sort of cool even in my young mind.

I think the heirlooms are over rated. I agree with lavender on them being harder to grow, especially with any consistency. And maybe it is just my taste buds, but for taste I'll take a Big Boy or Supersteak on my tomato sandwich over any heirloom I've ever tasted.

Grub Grubs do most of their work below ground, where they live through that stage of their life. Slug Slugs are not burrowers, they attack plants, and fruit, above ground.

I had two hard frosts last week, nothing would have made it. I think it's safe now, hopefully.

Yes it was.

This is fantastic! Good year round, but better in the summer with fresh homegrown tomatoes, dill and cucumbers. Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette Recipe courtesy Bobby Flay Serves: 4 servings Ingredients * 3/4 pound orzo, cooked al dente * 1 large cucumber, seeded, quartered lengthwise, and sliced * 3 green onions, thinly sliced * 1 pint grape tomatoes, halved * 1/4 cup chopped fresh dill, plus extra for garnish * 1/4 cup white wine vinegar * 3 tablespoons Dijon mustard * 1/2 cup olive oil, plus additional for brushing shrimp * Salt and freshly ground pepper * 3/4 pound feta cheese, crumbled * 16 medium shrimp, peeled and de-veined Directions Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill. http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_28433_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Here are a few more......

Another one just showed up on ebay, if anyone is interested.

That picture is down in the "Flats". Not sure of the street name, but in behind Prontock's. Check out this thread... http://www.godubois.com/cgi-bin/blah/index.cgi?m-1222809374/ for more Helvetia pictures.

I am quite certain it would have been a coal tipple, or loading platform of sorts. That area, the hill behind the old Brockway Ford, was strip mined in the late 70's, maybe early 80's. If it is older than that it could be from earlier deep mines. I'm not sure if any shafts came out on that side of the hill, but most likely.

Do you have a book about those railroads Ed, or is it a combination of different articles and pictures?

I grew the hybrid Brandywines last year...Brandy Boy. Wanted to try them since they were supposed to have the same flavor as Brandywines, which I had never tried but heard such praise for. Without a doubt they were the most tasteless tomato I have ever grown, in over 40 years of growing tomatoes. I agree with Lavenders "watery" assessment of the flavor. I'm done experimenting, going back to tomatoes that I know will taste good.

After Ed posted that History of Reynoldsville, I thought I'd do some searching for on-line books. I found the first volume of McKnight's "Jefferson County, Her Pioneers and People" It is over 300 pages of some very detailed history of Jefferson County. For those interested in hunting, the section that begins on page 112 gives descriptions of, and methods used to harvest, the game of this area in the early days. Then, starting on page 126, there is a great section, with some entertaining stories, on the most notable hunters of the era, including Bill Long. Lots of great reading...... http://books.google.com/books?id=uRYVAAAAYAAJ&printsec=titlepage