4039 Chapters
Medium 9781574414677

13. Agin’ My Profession

Rick Miller University of North Texas Press PDF

13

AGIN’ MY PROFESSION

C O N F R O N T E D I N T H E U N D E R B RU S H of Denton County by running gunbattles with various posses, including Peak and his men,

Sam Bass and his gang—Henry Underwood, Seaborn Barnes, Frank

Jackson, Arkansas Johnson, Henry Collins, and Charles Carter—fled to the west. Stephens County lawmen attempted to surround the outlaws in a mountainous area in that county, but the elusive gang slipped away.

The gang then surprised a party of farmers on their way to join the posse, and treated them to beer at a store until they were intoxicated, further cementing Bass’ legend as a Robin Hood sort. The Rangers tracked the gang back through Jack and Palo Pinto Counties.1

Bass returned to his old haunts in Denton County, even liberating from a local stable some horses previously seized from the gang in a prior confrontation.2 Posses led by Denton Sheriff Egan and Grayson County

Sheriff Bill Everheart chased after the gang, occasionally running across them and engaging in brief but distant gunfire, but were unable to nab them. Peak and his men traded shots with the gang at one point on June

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Medium 9781574412796

Chapter Six

Jane Roberts Wood University of North Texas Press PDF

Chapter Six

1

Wak ing up from his nap Mr . Roseborough rolls over and looks out the window. The sun is just about down.

Before long the cows will be coming up to feed. They will eat slow and then they will drink long slow drinks of water. Afterward they’ll stand around, shifting their weight and lowing. Mr.

Roseborough thinks their eyes are right pretty, like coffee in sunshine.

Some days they have to wait a long time for him to get up strength enough to feed them. Thinking that now, he rolls back over, lets his legs drop over the side of the bed, and sits up. He has to sit quite a spell before the room stops spinning. Then he makes his way through the kitchen and, holding on to the screen door, steps off the back step and walks out into the yard toward the barn. Here it is hard going, getting up to the loft where he keeps the feed. He dreads it. He takes hold of the ladder and, “Well, here goes!” he says to himself. He puts one foot on the bottom rung that is a good ways off the ground, and gives a push, trying to get the other one up beside it. “Dad burn it!” he cries, when his foot doesn’t make it. He pushes again, but before his foot comes up, he is flat on the ground, and here comes this girl, thin as a

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Medium 9781574411423

The Battle at Bad Luck Creek - Dean Tevis

Edited by Francis E. Abernethy University of North Texas Press PDF

THE BATTLE AT BAD LUCK CREEK

BY DEAN TEVIS

During the 193(1s East Texas' spokesman in the field of history and legend was Dean Tevis, feature writer for the BEAUMONT ENTERPRISE. Tevis regularly wandered the piney woods in search of the old legends and tales that were told about that country and its settlers. He knew just about everybody in the Big Thicket and recorded many stories that now, thirty years later, have been buried with the tellers.

Tevis's story of the Battle of Bad Luck Creek and Kaiser's Burnout (BEAUMONT ENTERPRISE, October 25,1931) is one version of a

Civil War episode that left a distinct mark on the Big Thicket. The canebrake that was fired to flush out Warren Collins and the Big

Thicket layhawkers never did grow back, and you can still see where Captain Kaiser and his men (in another version of the same story) left their fiery scar on the landscape.

There was another kind of mark left on the Thicket by the War, and this one also took a long time healing, if it ever has. That was left by the natural ill will that was felt between those men who went to the War and those who refused to go. It is always hard to say who shows the more courage in cases like theirs. The layhawkers were "union sympathizers" only in the sense that Sam Houston was; they weren't ready to see the United States broken in two. On

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Medium 9781574411935

2. Breads, Savory Tarts, and Pastas

Jean Andrews University of North Texas Press PDF

Introduction to Breads, Savory Tarts, and Pastas

Choosing the Right Flour

Flour is the finely powdered particles of any substance; in this case it is finely ground particles of cereal grains used for making breads. The word “flour” comes from the

“flower” or the best part of the grain left after milling. Here we refer specifically to flour made from wheat (Triticum) although there are many others.Wheat flours may look alike, but there are important differences that make some better than others for certain cooking jobs. Should you use unbleached all-purpose flour, cake flour, or bread flour for pie crusts, crisp cookies, or crusty light breads? A few facts will clarify the difference between flours.

Cereal grains are the seed-like fruits from the grass family of plants. Several were among the first cultivated crops. It is generally believed that domestication of cereal grains was a prerequisite to civilization. Today about a dozen of the thirty-five cultivated grains are significant, of which barley, wheat, rye, oats, rice, corn, and sorghum are probably the most important. First barley, then wheat, both popular in biblical times, were domesticated in the

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Medium 9781574415889

Beef, Pork, and Lamb

Kim Stanford and Bill Backhaus University of North Texas Press ePub

BEEF, PORK, AND LAMB

Thank goodness meat doesn’t punish the gluten-free diet. Plain meat—preferably local, organic, and pasture-raised beef, pork, lamb, and venison—is naturally gluten-free. It’s the added sauces, broths, seasonings, rubs, and marinades that you have to watch out for.

We’re Texans, and we are not giving up meat. Period. We also don’t cotton to wimpy flavors, so you’ll find an abundance of Tex-Mex and Southwestern influences in our beef, pork, and lamb recipes. That means red chiles, green chiles, ancho chiles, jalapeños, and bold, flavorful spices. We Texans also love our barbecue, and we’ve included some great recipes for those backyard feasts, plus a few for oven-barbecue lovers. Our Lasagna with Crema Mexicana sauce is a new Tex-Mex classic, while Stuffed Orange Bell Peppers with Homemade Chorizo and Authentic Fresh Pico de Gallo is more free-form.

Yes, we know there’s a world beyond Texas, and we haven’t forgotten that. Our Sicilian-style Veal Scaloppini is superb. Beef Tenderloin with French Gourmet Brown Sauce and Oktoberfest Best Wiener Schnitzel are classic European delights. And our Caramelized Onion and Applewood-Smoked Bacon Meatloaf with Homemade Ketchup is the best you will ever put in your mouth. We hope you have some fun with these delicious, easy-to-prepare entrées.

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