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In the quiet town of La Luz, New Mexico, Nichols Ranch and Orchards have long been known for their bountiful apple harvests and serene landscapes� Every year, the townsfolk eagerly anticipate the annual apple festival, a tradition that dates back generations� However, in 2024, a series of events would transform this beloved orchard into something far more sinister� The tale begins with an otherworldly visitor, a mysterious �gure known as "Morrigan the Enchantress�" Morrigan was drawn to the apple festival seeking pie, cider, and apples to poison� Alas Morrigan arrived at the festival late in the day on Sunday and there were no more pies to be had� Her evil presence had gone unnoticed until the chilling moment she cast a malevolent spell upon the orchard grounds in retribution for the lack of pies� With an incantation that echoed through the crisp autumn air, she unwittingly opened an interdimensional portal, a tear in the fabric of reality itself� As the portal unleashed its supernatural forces, the orchard was �ooded with a sinister array of creatures� Zombies, their pallid �esh rotting away, stumbled through the apple groves� Fearsome werecreatures, part human and part beast, prowled beneath the pale moonlight� Vengeful spirits, long trapped between worlds, howled in torment� And ancient witches, their cackles echoing through the night, gathered to wreak havoc upon the countryside� The once-peaceful trees of
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Nichols Ranch were twisted by the dark energy of Morrigan's spell� Their gnarled branches reached out menacingly, their once-juicy apples now tainted with malice� The orchard itself seemed alive with anger and discontent seeking vengeance against the tourists that had broken their limbs and stolen their fruit� Word of the haunted orchard spread like wild�re, drawing brave thrill-seekers from far and wide� They yearned to witness the wicked sights for themselves, to confront their deepest fears in the eerie moonlight� Nichols Ranch, once a symbol of fun and joy, had been transformed into a place where terror and enchantment intertwined� Visitors would now wander through twisted apple groves, navigate treacherous paths haunted by the undead, and encounter otherworldly beings from realms beyond� It was a place where screams and laughter blended, where fear and excitement danced together, and where the legacy of Morrigan's dark spell continued to captivate those who dared to enter� As the moon rose high in the sky each Halloween season, the Haunted Orchard of La Luz, New Mexico, stood as a testament to the enduring power of enchantment, terror, and the thrill of the unknown� If enough brave souls confront the terrors in the orchard the spell may be broken and peace restored� Are you brave enough to enter? Will You Face the Haunting Spirits Within?"
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AND DONA ANA COUNTY
ALAMOGORDO
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THE BEST(?) HALLOWEEN DAD JOKES What's it like to be kissed by a vampire? It's a pain in the neck. Why are black cats such good listeners? They're all ears! My friend's costume is just him with a spreadsheet. He’s a data demon. Where does Dracula keep his money? In a blood bank. What's a bat's favorite game? Swat the human! Story continues next page
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How do monsters like their eggs? Terror-fried! Why did the scarecrow win an award? He was outstanding in his field. What did the werewolf say when he stubbed his toe? "Awoooo-ch!" Why don't mummies take vacations? They're afraid they'll relax and unwind. What's a vampire's favorite fruit? A neck-tarine Why didn't the ghost go to the party? He had no-body to go with. What's a ghost's favorite ride at the carnival? The roller-ghoster! Why was the little ghost crying? His boo-boo hurt.
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What do you call the place where a witch keeps her tools? A broom closet. What's a witch's favorite subject in school? Spelling! Why did the witch give up fortune-telling? She had no future in it. What's a witch's favorite makeup product? Mas-scare-a! What do you call a witch who lives at the beach? A sand-witch. What do you call two witches living together? Broom-mates! Why don't witches wear flat hats? Because there's no point! Why didn't the zombie go to school? He felt rotten!
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A Vampire Bit My Neck Last Night By Kenn Nesbitt A vampire bit my neck last night. And, though it sounds insane,some zombies chased me down the street and tried to eat my brain. A mummy shambled after me. Godzilla stomped my face. I nearly I got abducted by an alien from space. When Frankenstein attacked me I escaped, but then almost got tackled by a skeleton, a werewolf, and a ghost. A slimy blob engulfed me. Then I woke up with a scream. I’ve never been so overjoyed to wake up from a dream. Last night I learned a lesson; if you want to keep your head,don’t watch a scary movie right before you go to bed.
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The egg cream contains no egg and no cream. It never has. What it holds instead is cold milk, seltzer, and chocolate syrup, poured in that order into a tall glass and stirred fast enough to raise a thick white foam head. For a couple of decades it sat on the counter of nearly every diner and candy store in the country, cheap and cold and gone in about a minute. Then it mostly disappeared. When soda fountains started closing in the 1960s, pushed aside by bottled and canned soda, the egg cream went with them. Today it hangs on in a handful of old New York spots and in the memories of people who grew Story continues next page
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up on it. You can make one at home in under a minute. No blender, no ice, no special gear. Three things you can grab at any grocery store, plus a spoon and a strong wrist. Where the egg cream came from Most accounts hand the invention to Louis Auster, a Jewish candy shop owner who ran a legendary store on the corner of Second Avenue and Seventh Street in the early decades of the last century. He guarded his chocolate syrup formula like a family fortune. He never let anyone watch him mix it, and the recipe stayed a secret even after the shop
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closed. The name is a mystery even to the Austers. One grandson said its origins are lost in time. Two theories get passed around. One says “egg” is a garble of the Yiddish word “echt,” meaning genuine, so an egg cream is really a “good cream.” The other credits actor Boris Thomashefsky, whose heavy accent turned the French phrase “chocolat et creme” into something that sounded like egg cream. By the 1940s and 1950s the drink was everywhere in New York. From Bronx candy shops to Brooklyn soda fountains, every counter just had to serve it. It was so cheap and refreshing that it became the unofficial drink for a whole generation of city kids, the thing you ordered after school with Continued page 27
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the change in your pocket. How to build a real egg cream Order matters more than anything else. Syrup goes in first, then milk, then seltzer last. Do it backward and the foam flattens before it ever forms. Think of it as building a small tower, one layer at a time. The ratio that works comes straight from the diners that still make them. Pour 3 1/2 tablespoons of chocolate syrup into a 12-ounce glass. Add 1/2 cup of cold whole milk. Then, stirring hard with a long spoon, slowly pour in 1/2 cup of seltzer down the side of the glass. The stir is where it all comes together. Aim the seltzer against the spoon and keep the spoon moving fast. You want the glass to finish about two-thirds liquid and one-third foam, a tall white head that looks like whipped egg Continues next page
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whites. That head is the whole reason people started calling it a cream in the first place. The syrup makes or breaks it New Yorkers will argue with you about almost every part of this drink, but on one point they close ranks: it is not a real egg cream without Fox’s U-Bet chocolate syrup, made in Brooklyn. It has a deep, rich flavor that doesn’t taste fake the way a lot of chocolate syrups do. Most of the diners that still serve egg creams reach for it or for their own homemade syrup. Hershey’s works in a pinch. It’s thinner and sweeter, and the drink comes out a little flatter in taste, but if that’s the bottle in your fridge door, use it. Vanilla syrup makes a paler, mellower version that some people swear by. Either way, quality of syrup is the single biggest thing separating a good egg cream from a sad one. The mistakes that ruin it
PAGE 29 Drinking it slow is the big one. An egg cream loses its head and goes flat within a minute or two. It was built to be gulped, not sipped. A flat egg cream is barely worth drinking, so make it right before you want it, not five minutes ahead. Weak seltzer is the second one. The fizz is doing real work here, and dull bubbles give you a dull drink. Use cold, fresh seltzer from a bottle you just opened or from a home carbonator. Back when the drink ruled the neighborhood, seltzer men delivered heavy glass siphon bottles right to the stoop, and that hardcharged pressure is exactly what threw up such a tall head. Skim milk is the third. Whole milk gives the drink its body and that soft, creamy color. Lowfat and skim come out thin and watery, and no amount of stirring fixes them. This is not the place to cut corners on the dairy. Ways to change it up A vanilla egg cream swaps the chocolate for vanilla syrup and comes out lighter and softer, closer to a cream soda. It’s a good one for people who find the chocolate version too heavy. Some folks split the difference and use a little of both. Purists fight over whether to stir the syrup all the way in. One camp insists on a full mix so Continues page 32
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every sip tastes the same. The other camp loves the little pool of chocolate left at the bottom of the glass and only stirs a bit. Both are right, depending on who’s holding the spoon. If you catch the old fountain bug, the egg cream had plenty of company on those counters. Chocolate phosphates, malteds, and lime rickeys shared the same menu, and a few retro shops around the country still make all of them. The phosphate in particular is worth a try once you’ve mastered the egg cream, since it uses the same trick of syrup, fizz, and speed. The egg cream rewards patience while you make it and demands speed once it’s poured. Get the order right, use good syrup, charge it with cold seltzer, and drink it before the foam falls. That’s the whole thing that every 1950s counter knew by heart.
Ingredients •
3 1/2 tablespoons chocolate syrup (Fox’s U-Bet preferred)
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1/2 cup cold whole milk
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1/2 cup cold seltzer or club soda, freshly opened
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1 tall chilled 12-ounce glass
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1 long spoon for stirring
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Vanilla syrup (optional, for a vanilla egg cream)
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Extra chocolate syrup for the bottom of the glass (optional)
Directions •
Chill your glass and make sure both the milk and the seltzer are cold straight from the fridge. Cold ingredients hold the fizz and build a taller foam head. A room-temperature drink falls flat almost instantly.
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Pour 3 1/2 tablespoons of chocolate syrup into the bottom of the glass. Let it settle into a layer. The syrup always goes in first, before anything else.
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Add 1/2 cup of cold whole milk on top of the syrup. Do not stir yet. You want the two layers sitting together, ready for the seltzer to do the work.
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Set your long spoon in the glass and start stirring quickly. Keep the spoon moving in a steady, fast motion. This is what pulls up the signature white head.
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While stirring hard, slowly pour 1/2 cup of seltzer down the inside of the glass. Aim the stream against the moving spoon. The pressure and the motion together are what create the thick foam.
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Keep stirring until a tall white head rises to the top. Aim for about two-thirds liquid and oneContinues next page
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third foam. That ratio is the mark of a proper egg cream. •
Stop stirring while the foam is still high. If you like a little chocolate at the bottom, leave some syrup unmixed. Purists stir it all the way in, so this is your call.
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Serve and drink it right away, before the head collapses. An egg cream goes flat within a minute or two, so this drink is meant to be gulped, not sipped. Make it the moment you are ready to enjoy it.
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Notes
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Use whole milk, not lowfat or skim. It gives the drink its body and creamy color, and thinner milk makes it watery.
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Open a fresh bottle of cold seltzer right before you make it. Old, half-flat seltzer will not throw a proper head.
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Swap the chocolate for vanilla syrup for a lighter version that drinks a lot like an oldfashioned cream soda.
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The Best Halloween Candy: A 2026 Trick-orTreat Ranking
1. Reese’s Peanut Butter Cups There’s simply no contest. The perfect marriage of salty, sweet, and creamy, Reese’s Cups are the gold standard. They appeal to both kids and the parents who “inspect” the candy later. Their fun-size shape is iconic. Handing these out is a guaranteed win. The only downside? You’ll need to buy extra because they’ll be the first to disappear from your bowl. 2. M&M’s Versatility is the name of the game for M&M’s. Whether you prefer Plain or Peanut, these
PAGE 37 colorful candy-coated chocolates are a must-have. They don’t melt in your hand (a huge plus for little trick-or-treaters), and they come in convenient fun-size packs that are perfect for distribution. They add a splash of color to any candy assortment. 3. Snickers It really does satisfy. Packed with nougat, caramel, peanuts, and coated in milk chocolate, a Snickers bar feels more substantial than many other options. It’s a mini-meal in a wrapper, making it a prized possession in any treat bag. Its complex texture and flavor profile make it a favorite among a wide age range. 4. Skittles
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As the highest-ranking nonchocolate candy, Skittles are essential for a well-rounded offering. “Tasting the rainbow” provides a fruity, chewy alternative Tom Charles Tours hitters. to the chocolate-heavy They are also a fantastic allergyfriendly option, being free from major allergens like nuts and dairy (always check the packaging for the most current info). 5. Kit Kat That “snap” is iconic. Kit Kat’s simple combination of crispy wafer and smooth milk chocolate is a textural masterpiece. It’s light,
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Continues from previous page crunchy, and satisfying without being overly heavy. The individually wrapped two-finger or four-finger bars are perfect for sharing and portion control, making them a parent-approved favorite. 6. Twix The “Left Twix vs. Right Twix” campaign is marketing genius, but the candy itself is what keeps it in the top 10. The combination of a crunchy cookie, gooey caramel, and rich chocolate is a trifecta of deliciousness. Getting a Twix feels like getting a premium treat, a little candy bar dessert. 7. Starburst These individually wrapped fruit chews are pure, concentrated bursts of flavor. They are easy to hand out, travel well, and offer a long-lasting chew. The debate over which color is best (it’s pink, obviously) is a fun Halloween tradition in itself. Like Skittles, they are a great non-chocolate, allergen-friendly choice. 8. Sour Patch Kids First they’re sour, then they’re sweet. Sour Patch Kids bring a completely different flavor profile to the Halloween bucket. That initial sour pucker followed by a sweet, gummy reward is a thrilling experience for young palates. They add excitement and variety, breaking up the monotony of
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endless chocolate. 9. Hershey’s Milk Chocolate Bars (Miniatures) It’s the quintessential American chocolate bar. Simple, classic, and comforting. The Hershey’s Miniatures bag (which also includes Krackel and Mr. Goodbar) is a fantastic choice, but the plain milk chocolate bar remains the most beloved. It’s a taste of pure, uncomplicated nostalgia. 10. Tootsie Pops How many licks does it take to get to the center? This question has cemented Tootsie Pops in Halloween lore. A hard candy shell with a chewy Tootsie Roll center, this candy offers longevity. Kids love them because they last, and you’ll love them because they are one of the most cost-effective candies you can buy.
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Candy is often thought of as a simple pleasure—a small indulgence to satisfy our sweet tooth� But in the world of high-end confectionery, candy transcends mere sugar and becomes a luxurious experience that tantalizes the senses and speaks to exclusivity. These confections are designed with rare ingredients, adorned with precious metals, and crafted with meticulous artistry. Today, we’ll take a journey through the most expensive sugar candies in the world, exploring their creation, their exorbitant prices, and the remarkable experiences of those fortunate enough to
taste them�
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The Frrrozen Haute Chocolate
Price: $25,000
Crafted by Serendipity 3, a famous restaurant in New York City in collaboration with luxury jeweler Euphoria New York to combine the worlds of �ne dining and luxury accessories� It was designed to be the most expensive dessert ever created, priced at $25,000� The ingredients used in the dessert re�ect its extraordinary nature, featuring a blend of 28 rare and exotic cocoas from around the world, topped with 23karat edible gold� The dessert is served in a goblet lined with edible gold and comes with a gold spoon encrusted with diamonds� The creation was inspired by a desire to push the boundaries of dessert-making, o�ering a onceStory continues next page
PAGE 42 Continued from previous page in-a-lifetime experience for those who wanted to indulge in not only the �nest chocolates but also a symbol of wealth and exclusivity� One celebrity who tried the Frrrozen Haute Chocolate said, “It’s like drinking a �ne, liquid gold masterpiece� The richness of the cocoa is unmatched, and the whole experience feels like you’re treating yourself to something otherworldly�” 2� The Golden Candy Bar Price: $2,600
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Renowned French designer Philippe Starck crafted the Golden Candy Bar with the belief that luxury transcends mere visual appeal—it can be tasted� Starck envisioned that everyday objects, even candy, could embody sophistication when infused with
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artistry and creativity� Inspired by the realms of fashion and architecture, where gold signi�es status and elegance, Starck incorporated this element into the candy's design� Encased in a delicate layer of edible 24-karat gold leaf, the bar is not only a culinary masterpiece but a visual wonder� The rich, velvety chocolate within is made from premium cacao beans sourced from South America, lending a robust, multi-layered �avor pro�le that perfectly complements the bar’s lavish appearance� The famous Michelin-starred chef, Alain Ducasse, once commented on the Golden Candy Bar after experiencing it �rsthand: “It’s not just a piece of chocolate— it’s an artistic experience� You savor the taste, but you also admire the beauty in the design� It’s rare to �nd something so simple yet so luxurious�”
3� The Billionaire Candy Bar Price: $10,000 Marc Guibert’s Billionaire Candy Bar is crafted for those who appreciate both the �ner things in Continues next page
Continued from previous page life and the art of confectionery� Made from premium chocolate, edible gold, and sprinkled with precious gems, this bar pushes the boundaries of luxury� Its rarity and limited availability make it a coveted treasure for candy connoisseurs� The cocoa used in this creation is carefully sourced from rare plantations, resulting in a bar that boasts complex notes of earthiness, bitterness, and a delicate hint of sweetness� After tasting the Billionaire Candy Bar, Richard Branson, the business magnate and billionaire, remarked: “It’s a playful extravagance� You feel the weight of luxury in every bite, a reminder that even the simplest pleasures can be transformed into something grand�” 5� The Grand Marnier Chocolate Tru�e Price: $7,000 Crafted by renowned chocolatier Jean-Paul Hévin, this
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tru�e is the pinnacle of luxury� Made with the �nest Grand Marnier liqueur, and premium cocoa, and dusted with edible gold, the Grand Marnier Chocolate Tru�e is a true masterpiece of �avor and presentation� It’s a tribute to �ne French craftsmanship and a celebration of sophisticated taste� The idea for the Grand Marnier Chocolate Tru�e was born from the concept of combining culinary craftsmanship with one of the world’s most celebrated liqueurs� The chocolatiers wanted to create a tru�e that was more than just a treat—it would be an experience that celebrated the senses, o�ering a luxurious and re�ned taste pro�le�
There’s just something special about gathering in the kitchen. Whether it’s Sunday supper, a church potluck, Grandma teaching a little helper a favorite family recipe, or simply getting dinner on the table after a busy day — some of our sweetest memories are made around food and family. We have lots of goodies in the boutique for the cooks and little helpers in your life! Cookbooks including Church Potluck, Sunday Suppers, Slow Cooker recipes, and Kids in the Kitchen, along with our fun faith-filled aprons, measuring spoons, and even Grandma’s Little Helper step stools. These would make such sweet gifts individually — or put a few together to create your own special kitchen gift. Come browse with us today at Blessed Boutique in Historic Downtown Alamogordo.
“It’s like drinking the �nest liqueur while savoring the richest chocolate� The �avors dance together, and it’s pure magic,” said French chef Alain Ducasse after enjoying the tru�e�
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October Birthstone:
Opal
Opal was considered to be a gemstone of truth and altruism� It was thought to be the lucky stone, also giving success and foresight to the wearer� This birthstone was expected to assure a clear brain and great memory� Opals were valued as talismans of the �rst rank� Ladies with blond hair preferred opal necklaces to guard their beautiful hair color� Opal was a favorite gemstone of Queen Victoria� When her daughters got married, her wedding gifts to them were collections of rare opals� In 1925 she purchased a black opal at the Australian pavilion at the Wembley Exhibition� A Roman senator chose to spend time in exile rather than part with an opal he possessed� Opals have long been the gemstones of artists who could appreciate the beauty of the birthstone colors that provided inspiration� The poem about opals said ‘to be understood by one who has
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attained to love for all that exists’� Some believe that the opal name comes from India, where it was called upala in Sanskrit, meaning “precious stone�” Others theorize it began in Greek, where opallios, meaning “to see a change in color,” was used to describe its colorful appearance� In ancient Rome, it was referred to as opalus or “precious jewel�” Pliny the Elder referenced the stone’s play of colors that covered every shade of the most sought-after gems� For hundreds of years, due to its colorful array, opals were thought to contain the powers and positive bene�ts of all colored stones� Romans believed it was the most precious and powerful gem and a symbol of love, called the Cupid Stone� That has led to some believing it holds the power to promote romance and passion� It has long been a symbol of hope, purity, and truth� Nomadic Arab tribes believed the opal fell to Earth during thunderstorms and held lightning inside� Ancient Greeks felt that opals would present the gift of prophecy—the ability to see into the future� At one time, the opal was said to be able to create invisibility powers for those who wore it� Some believe in the opal’s power to improve or promote the health of the eyes�
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PAGE 52 October has two sun signs: Libra from September 23 to October 22 and Scorpio from
October 23 to November 21. October feels like a turning point, Libra—the kind where you look at your life and say, “Okay, what’s really working for me now?” You don’t have to prove anything to anyone. You’re simply being asked to live more in line with your values—especially in love, work, money, and the way you share your energy. As the month moves on and the energy deepens, you’re encouraged to go beneath the surface: Why do you agree to certain things? Why do you stay in certain patterns? You’re being invited to choose differently where it matters. In October, your love life focuses on balance, reciprocity, and respect. This is less about romantic grand gestures and more about whether the partnership feels like a true partnership day to day. Family and long-term connections may come into focus around boundaries and fairness as well.
PAGE 53 You might see old patterns more clearly—who always expects you to adjust, who respects your time, who only calls when they need something. Career-wise, October highlights collaboration with boundaries. You’re likely more aware of how your contributions fit into the larger picture—and also where you’ve been over-giving at work. One challenge in October could be seeing imbalances more clearly than before—and feeling unsure how to address them. Once you notice where things are off, it can be tempting to either ignore it and hope it goes away, or swing to the opposite extreme. Another friction point: guilt around changing the “rules” of how you’ve always shown up. As you start asking for more fairness, you might worry you’re being “difficult” or “selfish,” especially if people are used to you accommodating them.
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October 2026 is set to be a transformative month for Scorpios as they navigate through the cosmic energies that influence their relationships, career paths, and health. If you’re single, October offers a rich Story continues next page
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landscape for romantic exploration. Attend social gatherings or online meetups, as connections made during this time could lead to meaningful relationships. Be open to unexpected encounters that spark your interest. For those in a relationship, communication will be key. Engage in heartfelt discussions with your partner about your dreams and desires. This month encourages Storyvulnerability, by Junior Thurman allowing you to share your innermost feelings and strengthen your bond. Plan to expand your professional network. Attend workshops or conferences to connect with like-minded professionals. The relationships cultivated during this period can open new doors for collaborations. It’s crucial to strike a balance between work and personal passion projects. As a Scorpio, your drive can lead to burnout if not managed properly. Schedule regular breaks and time for selfreflection to maintain your energy levels. Pay attention to your mental health. Engage in practices like meditation and yoga to enhance your emotional resilience. Incorporate physical activities that you enjoy. Whether it’s hiking or a dance class, movement will not only improve your physical health but also uplift your spirits significantly.
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The Marigold October’s Flower
Native to the Americas, from the southwestern United States to well into South America, marigolds are popular because of their ease of growing, low maintenance, and colorful blooms from early summer through the first frost. Marigolds, a member of the aster family, and more specifically the Tagetes genus, have three main types: French, African (or American), and signet, which appear in orange, yellow, red, and bi-colors, as well as other color combinations. (Pot marigolds, native to southern Europe and a member of the Calendula genus, are not a true marigold.) While the names suggest Continues next page
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otherwise, African marigolds do not originate in Africa and got their name when the flowers were brought through northwest Africa along a trade route. French marigolds were named due to their popularity in French gardens. Marigold Meanings and Symbolism The common name, marigold, is a shortening of “Mary’s gold.” It is said to have been named for the Virgin Mary. Because of their strong smell, gardeners once thought marigolds were poisonous. In India, giving a marigold lei was a sign of friendship. Many cultures believed that the bright orange and yellow colors, representing the rays of the Sun, could help guide departed loved ones to the afterlife. Some believed the colors represented the beauty and warmth of the Sun and offered the power to resurrect. In more recent times, the flowers have been linked to optimism and prosperity, cheer and joy, love and strong emotions, wealth and success. The flower has also been connected with death and grief. Learn more about the language of flowers. In Buddhism, marigolds are used to worship Buddha, while in Hinduism, the flowers are
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PAGE 57 associated with the Sun and used in marriage celebrations. It was once thought that marigolds could provide protection while crossing a river and from being hit by lightning. The ancient Greeks and Romans used marigolds for medicinal purposes, to dye fabrics, and to create cosmetics. In medieval times, marigolds were thought to be a treatment for the plague. Marigolds have been used to treat rashes, burns, and wounds, and they have antiseptic and antiinflammatory properties. The Marigold in History The marigold is a prominent element in Day of the Dead rituals, which originated in Mexico. Marigolds have been cultivated in Mexico for more than 2,000 years and are used to make floral arches, garlands, wreaths, and crucifixes. The flowers decorate gravesites and home altars, known as ofrendas. Thought to attract the souls of the dead, the bright colors and smells of marigolds are used to create a path from a home’s front door to the ofrenda inside.
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When Did Black Cats Become Associated With Halloween?
Black cats have been a source of superstition for centuries in Europe and have long been associated with witchcraft� In parts of Medieval Europe, some people believed that witches could take the form of black cats� Some also thought that the Devil gave black cats to witches to act as their animal companions, or “familiars,” according to Bustle� Puritan pilgrims carried these beliefs to the American colonies, and during the hysteria over witchcraft in the 1500s and 1600s, black cats were feared and vili�ed, believed to be witches in disguise or otherwise
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associated with evil� Even after the witchcraft hysteria died down in Europe and New England, black cats retained a reputation of being unlucky— and over time, they became the perfect eerie symbol to represent the spooky holiday of Halloween� Superstitions about black cats persist even today, and some animal advocates say that black cats are less likely to be adopted than more brightly colored felines� Many animal organizations celebrate National Black Cat Day on Oct� 27, or else National Black Cat Appreciation Day on Aug� 17, to encourage people to adopt black cats� Interestingly, not all cultures have historically viewed black cats as scary or unlucky� In ancient Egypt, Japan and parts of Britain, black cats were traditionally thought to bring luck and prosperity�
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The traditions of Halloween originate from a blend of Samhain, the Celtic celebration marking the end of the summer harvest, and Christian traditions honoring saints and martyrs� Trick-or-Treating and scary costumes are just two ancient traditions that have survived� Today, one of our most beloved Halloween customs is pumpkin carving� This too has been around for many centuries, except that in Ireland, they used turnips and rutabagas� An old Irish tale explains the origin of the jack-o’-lantern and how the scary gourds got their name� It all goes back to one horrible man people called Stingy Jack, and this is his story� This is just one version of an old Continues page 64
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tale about a foul drunkard of a blacksmith known as Stingy Jack� Jack was a two-faced, deceitful schemer who thrived on manipulating people� His sel�sh spirit possessed not a shred of humanity or kindness for anyone, and the homeless beggars only repulsed him� Word of his vile reputation reached Satan who took more than a passing interest in this evil man, so he put plans in motion to meet him� One evening in the dark hills of rural Ireland, one of Satan’s devils posed as a dead man waiting for Stingy Jack to run into him�
When Jack came across the body, a deranged face with wide eyes and an evil grin stared back at him� Stingy Jack instantly realized that his time was up and that the devil had come to collect his soul�
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He begged for a �nal request which the demon granted� Jack told him that he wanted just one more drink before he had to depart the world, and he took the devil to the nearest tavern� One drink turned into another and then another� Before too long their consumption of alcohol
exceeded the demand and there was nothing left for the pair to drink� When it was time for them to settle up, Jack didn’t have any money� He casually turned to his new drinking buddy and suggested that, since he was a devil with magical powers, he could simply transform himself into a piece of silver to pay the tab� The devil obliged� But instead of paying, Jack rammed the coin into his pocket� Aware that Stingy Jack had double-crossed him, the devil fought to get out� However, a cruci�x in the
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pocket trapped him in� Jack made a deal with the devil� If he would leave Jack alone for a decade, he would release him from the coin – and the deal was made� Once this amnesty was reached, the devil found Jack once more, ready to take him to hell� This time, however, Jack asked for an apple from a nearby tree to quell his hunger on the long journey� While the devil selected an apple, Jack carved four cruci�xes on the bark of the tree trapping the evil being within its branches� On the condition that Jack will not go to hell, Jack once again o�ered the demon his freedom� Once again there was little choice but to submit to the man’s wishes� Stingy Jack continued the rest of his life safe in the knowledge that he
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VETERAN OWNED AND OPERATED!
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Best(?) Halloween Pick-Up Lines
“Just so you know, I’d never ghost you.” “That skeleton over there wanted to ask for your number, but he didn’t have the guts, so here I am.” “How about we make a deal? I’ll give you my candy if you give me a date.” “Even Dracula would hang up his cape for a chance to be with you.” “Want to see a horror movie? I’m looking for someone to hold me during the scary parts.” “I looked into my crystal ball, and it showed us having a great future together.”
PAGE 77 “You must be a magic potion because you’ve enchanted my heart.” “I saw you from across the room and was just dying to meet you.” “Isn’t it scary how your number isn’t in my phone yet?” “Are you dressed as ‘the most attractive person here’?” “Your smile is like a full moon on a dark night—bright and captivating.” “Let’s make like ghosts and make some boo-tiful memories together.” “I’d walk through 1,000 haunted houses for the chance to ask you out.” “I’m going batty over you!” “I went trick-or-treating but I didn’t get any candy. Can I have you instead?” “If you were a pumpkin, you’d be the pick of the patch.” “I have a monster crush on you!” “Is it just the fog, or did you really just take my breath away?” “Are you a spellcaster? Because you’ve bewitched me completely.” “Our chemistry is like a witch’s brew—powerful and irresistible.”
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outsmarted the devil not once, but twice� Many years of alcoholism �nally took their toll� It seemed that Stingy Jack could outsmart the devil, but he could not outsmart death when he found himself standing in front of the Pearly Gates� St� Peter turned him away� Heaven, as many people know, would not welcome a lying, deceitful drunk� Undiscouraged, Jack headed towards hell where his nemesis was biding his time to get revenge� Satan also refused him entry citing the agreement they made when Jack was very much alive� Although neither heaven nor hell allowed Jack entry, Satan did grant one last wish� Jack asked for an ember from the �ery depths to give him a little light while he wandered the world in darkness�
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Satan picked one small red hot coal and gave it to Jack� To carry his burning ember, Jack found a turnip and hollowed it out, turning it into a makeshift lantern� Ever since then, Jack’s ghost could be seen wandering aimlessly around the Irish countryside� Whenever locals saw mysterious lights, they would say, “That’s just Jack o’ the lantern�” Later, the term became synonymous with the name for Stingy Jack’s wandering spirit – jack-o’lantern� With evil Jack damned to wander the world until Judgment Day, the Gaelic Irish community did not want his spirit visiting their homes� So they took precautions on October 31, the day of the Celtic festival of Samhain� On this day, the spirits of the netherworld could pass through to the world of the living� Ghosts were attracted to the living, so each home carved a menacing face into turnips and rutabagas and prominently displayed them on their doorsteps with a burning ember �or candle� just like Jack’s lantern� This would keep away the spirits, including Jack, they hoped�
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Cob
In a move to enhance pedestrian safety at busy intersections, the City of Alamogordo announced plans to install a HighIntensity Activated crossWalK �HAWK� system at the intersection of New York and 10th� The HAWK system is a pedestrianactivated tra�c signal designed to stop vehicles only when needed, allowing safe crossings while minimizing unnecessary disruptions to tra�c �ow� When not activated, the signals remain dark, promoting e�ciency� Its unique �ashing patterns — including a solid red for stopping, followed by �ashing red for proceeding with caution — make it highly visible and recognizable to drivers� Studies cited by the city, including those from the Federal Highway Administration, show HAWK systems can reduce pedestrian crashes by up to 29% at marked crosswalks�
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Like Halloween itself, the tradition of trick-ortreating traces its origins back to the ancient Celtic holiday of Samhain. On that night, people believed that the dead returned to Earth, and people sometimes dressed up in costumes made of animal skins to keep evil spirits at bay, according to History. Trick-or-treating may also have roots in a practice called “mumming” from the Middle Ages, when people would dress as ghosts or demons and perform skits or tricks in exchange for food and drink. The practice of trick-or-treating could also have been inspired by an older tradition called “souling.”
PAGE 85 On All Souls’ Day—the Christian holiday that gradually replaced the older Celtic holiday of Samhain— poor people would visit richer people’s houses and pray for the souls of their departed loved ones in exchange for treats called soul cakes, according to History. The modern practice of neighborhood trick-or-treating has been documented in the U.S. since the 1930s. The tradition of handing out sweet treats to trickor-treaters took a hit during World War II when sugar was rationed, but in the 1950s, the practice returned in full force in the suburbs, and it has been a beloved Halloween tradition ever since.
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Halloween Is Coming by Fiona Halliday
Creeping, crawling creatures scurry in the night, Rats and bats and spiders, nibble, out of sight, Don’t look too carefully, You’ll get a nasty fright! Monsters in the bathroom, witches in the hall, Hairy beasts and demons climbing every wall, You won’t want to catch them, When they start to fall! Vampires’ stealthy footsteps cross the wooden floor, Werewolves howling fearfully, beyond your kitchen door, Don’t look outside now, You won’t want to find out more! Zombies with their wild eyes and their soulless grins, Skeletons with their bony cheeks and their missing skins, Listen for their rattling sounds, But do not let them in! Halloween is coming, what a scary night, Ghosties, ghouls and goblins dancing in the light, Here they are all coming now, feel the spooky beat, If you listen, hear ‘em shout:
“TRICK OR TREAT!”
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Ghoulishly Good “Brain” Dip This creamy and savory dip is the ultimate Halloween party centerpiece. A simple blend of cream cheese, refried beans, and taco seasoning is cleverly shaped into a brain, with vibrant red salsa creating a “bloody” effect that’s both gruesome and delicious. Ingredients Needed: 16 oz cream cheese, softened 1 cup sour cream 1 packet taco seasoning mix (or homemade blend of chili powder, cumin, paprika, garlic powder) 15 oz can refried beans (traditional or vegetarian) 1/2 cup shredded sharp cheddar cheese 1/4 cup chopped green onions (for
PAGE 91 garnish) 1 cup salsa or hot sauce (for “blood” effect, use a vibrant red one) Black olive slices (for “eyes,” optional) Sturdy serving platter or dish (oval or rectangular works best) Spooky black or purple tortilla chips for serving Step-by-Step Directions: In a large bowl, beat the softened cream cheese until smooth and fluffy. Stir in the sour cream and taco seasoning until well combined. Gently fold in the refried beans and shredded cheddar cheese. Mix until just combined, being careful not to overmix. Transfer the mixture to your serving platter. Using a spatula or the back of a spoon, carefully shape the dip into an irregular oval or brain-like form. Use the side of the spatula or a butter knife to create shallow indentations and ridges across the surface, mimicking the convolutions of a brain. Just before serving, drizzle the salsa or hot sauce sparingly over the “brain,” allowing it to seep into the crevices to create a “bloody” effect. Garnish with chopped green onions and, if desired, place black olive slices strategically as “eyes” for an extra creepy touch. Serve immediately with themed tortilla chips.
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PNM plans to roll out new smart meters to every customer, giving people real-time energy-use data and reducing the need for manual meter readings. PNM said the new meters will let customers track daily energy use in more detail and help them see how to use energy more efficiently to save money at home. The company also said the technology could help address a meter-reader shortage the company faced this summer. “Meters right now have to be read manually, right? They need a meter reader and smart meters reduce that,” said Eric Chavez with PNM. After KOB 4 posted about the new smart meters in a local Facebook group, er heard from several people who said they thought they already had one. Gabrielle Nickles of Alamogordo was one of them. Nickles said she uses a time-of-day rate with a more advanced digital meter. EDITORS NOTE: Electric time of day rates are pricing structures that charge different rates for electricity based on the time it is used, typically offering lower rates during off-peak hours and higher rates during peak demand times. PNM said the new smart meters will roll out late this year.
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Creepy “Burrito Skulls” with Fiery Filling These aren’t your average burritos. Filled with a fiery mix of shredded chicken, beans, and rice, these baked burritos have faces carved into them before baking, creating a golden-brown, crispy skull that’s as delicious as it is menacing. Ingredients Needed: 8 large flour tortillas (10-inch diameter) 2 cups cooked, shredded chicken (or use seasoned ground beef/black beans for vegetarian) 15 oz can refried beans 1 cup cooked Mexican rice 1 cup shredded cheddar or Monterey
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PAGE 95 Jack cheese 1/4 cup salsa 1 tbsp olive oil Salt and pepper to taste Optional: diced jalapeños, corn, or bell peppers for extra flavor For garnish: Sour cream, extra salsa, cilantro Step-by-Step Directions: Preheat oven to 375°F (190°C). Lightly grease a baking sheet. In a large bowl, combine shredded chicken, refried beans, Mexican rice, 1/2 cup shredded cheese, and salsa. Mix well. Season with salt and pepper. Lay one flour tortilla flat. Place about 1/2 cup of the filling mixture slightly offcenter towards one edge. Fold the short edges of the tortilla over the filling, then roll tightly from the filled edge to create a traditional burrito shape. Carefully cut out two eye holes and a nose hole in the top layer of the rolled burrito, using a small, sharp knife or a small round cookie cutter/piping tip. You can also lightly score “teeth” lines below the nose. Place the “burrito skulls” seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling. Brush the tops of the burritos lightly with olive oil for crisping. Bake for 15-20 minutes, or until the tortillas are golden brown and slightly crispy, and the filling is heated through. Remove from oven. For garnish, use sour cream in a piping bag to create a “brain” or web pattern, or simply serve with extra salsa and cilantro.
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This kid-friendly and fun idea turns a simple taco night into a gruesome feast. Classic ground beef tacos are garnished with “eyeballs” made from a dollop of sour cream, a black olive slice for the pupil, and thin red pepper strips for creepy, bloodshot veins. Ingredients Needed: 1 lb ground beef or ground turkey 1 packet taco seasoning 12 stand-and-stuff taco shells or regular hard taco shells 1 cup shredded lettuce 1/2 cup diced tomatoes 1/2 cup shredded cheddar cheese 1/2 cup sour cream (in a piping bag with a round tip, or a ziptop bag with a corner snipped) 1 can black olives, sliced (for pupils) 1 small red bell pepper, thinly sliced
PAGE 97 into small strips (for bloodshot veins) Hot sauce, salsa, and other desired taco toppings Step-by-Step Directions: •
Brown the ground beef (or turkey) in a large skillet over medium heat, crumbling as it cooks. Drain any excess fat.
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Stir in the taco seasoning according to package directions, adding a little water if needed. Simmer for 5-7 minutes until thickened.
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While the meat cooks, warm the taco shells according to package instructions (usually in the oven for a few minutes).
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Assemble the tacos: Fill each warmed taco shell with a spoonful of the seasoned ground beef.
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Add shredded lettuce, diced tomatoes, and shredded cheddar cheese to each taco.
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Create the Eyeballs: Pipe a dollop of sour cream onto the meat mixture in each taco, creating a white “eyeball.”
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Place a black olive slice in the center of each sour cream dollop for the “pupil.”
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Arrange 2-3 small strips of red bell pepper around the olive slice to create “bloodshot veins.”
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Churro “Worms” with Bloody Dipping Sauce
This creepy-crawly dessert is disgustingly delicious! Classic crispy churro dough is piped into wiggly “worm” shapes, fried to golden perfection, and rolled in cinnamon sugar. Serve them with a vibrant red raspberry or strawberry sauce for a “bloody” dipping experience. Ingredients Needed: For the Churros: 1 cup water 1/2 cup unsalted butter 1/4 tsp salt
PAGE 99 1 cup all-purpose flour 2 large eggs Vegetable oil for frying For Cinnamon Sugar: 1/2 cup granulated sugar 1 tbsp ground cinnamon For Bloody Dipping Sauce: 1 cup fresh or frozen raspberries or strawberries 2 tbsp granulated sugar (adjust to taste) 1 tbsp lime juice 1 tsp cornstarch mixed with 1 tbsp cold water (slurry) Step-by-Step Directions: •
Prepare Churro Dough: In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat.
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slightly. •
Remove from heat. Let cool for 5 minutes. Beat in eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.
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Transfer dough to a piping bag fitted with a large star tip (or a round tip for smoother “worms”).
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Fry Churros: Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
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Carefully pipe 4-6 inch long “worm” shapes directly into the hot oil, cutting the dough with scissors. Don’t overcrowd the pot.
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Fry for 2-3 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
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Coat Churros: In a shallow dish, mix granulated sugar and cinnamon. Roll the warm churro “worms” in the mixture until evenly coated.
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Prepare Bloody Dipping Sauce: In a small saucepan, combine
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PAGE 101 raspberries (or strawberries), 2 tbsp sugar, and lime juice. Cook over medium heat, mashing the fruit, until bubbly. •
Stir in the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until the sauce thickens to a “bloody” consistency. Strain through a fine-mesh sieve for a smoother sauce if desired.
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Serve the warm churro “worms” immediately with the warm or cooled “bloody” dipping sauce.
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A Spirit on New York As told by Alice Wynman June 2015 Willie likes to make a dramatic entrance; being a spirit he can change his apperance at will. He first apperared to me as a skeleton, then he put on overalls - and finally took on the aspect of his former everyday lefe; chaps, vest, nearly worn out cowboy boots and spurs. He stood twirling a rope as he talked. Willie was born March 13, 1864 on a ranch outside of Tularosa, the third son of a Continues page 106
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Continued from page 104 Mexican woman and a exFederales father. It was a good life. A hard life, but a close family relationship enhanced it. “I miss it” Willie admitted, “Dad knew ranching and taught us boys everything we know”. Fully fleshed out and dressed, Willie was short and “bandylegged” but very muscular. His slightly craggy face with blue eyes and brown hair cut short and neat; along with a broken nose which had been set slightly a-skewed inspired trust on sight. Trust was his stock-in-trade. Willie was a horse thief. He grew up worshiping Billy the Kid and did his best trying to emulate him. In Willie’s own words; “Billy got famous - I got shot!” Mother wanted us boys to grow up and amount to something. “Mothers are like that, you know”. I don’t know what happened to Her and Dad, or any of my brothers. I was thrown out of the family when they found out I was stealing horses. “I was pretty successful at it for a while” he said with his blue eyes sparkling. At the age of 34, Willie got
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caught; he was shot and died in surgery. Willie commented “Some folks that I stole horses from must have felt cheated. They didn’t get to hang me, so just flung my bones, tossing them into the ground….Can you imangine? And they thought they were such good people!” All this happened in 1898 when Willie was 34 years old. “There was no building there back then” Willie reminisced “When they finally got around to building one, they found me, covered me back up and left me.” EDITOR’S NOTE: The location of Willie’s remains are under Victoria on New York Story continues next page
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ABOVE: Quite possibly the last thing Willie saw - the door leading to the surgical offices upstairs in the Century Building on New York, Downtown, Alamogordo
Willie continued, “The space down below - it was used for storage for a long time. I ought to know. They briused my bones often enough tossing them boxes. I let them know about it too! Pinched a few, I did, and scared them off. Served them right. Finally, they shoveled some dirt in here, closed it off and left me along.” Willie likes to make is presence known from time to time. Willie related “You know that lady (Miss Alice of Victoria) that runs this place now? She use to keep me tucked away in the back of her mind, but she’s becoming more aware of me lately. Maybe it’s because I
PAGE 109 turn on a light here and there, now and then.” with a impish grin, Willie went on and said “Tell her that I don’t turn them all on ‘cause I don’t want her to rely on me. I may look trustworthy, but I’m not. Lots of folks found that out.” “I’ve watched this town grow from an exciting place to a pretty ordinary one. The most exciting things around here are the ghosts. Yeah, I’m aware of them that bunch on the corner is always whooping it up, how could I not know they were there.
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Cloudcroft * Mayhill * High Rolls Sunspot * Timberon * Pinion * Weed
DISCOVER THE SACRAMENTOS
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Constructed in 1899 by the Alamogordo and Sacramento Mountain Railway as a by-product of the railroad’s search for timber and railway ties, the resort of Cloudcroft became immediately successful mountain retreat. Owned and operated by the railroad, the resort’s initial building was a pavilion, now The Pavilion Bed and Breakfast at The Lodge. As the actual log-constructed Lodge reached completion in 1901, an article in the Albuquerque Journal-Democrat reported, “This beautiful building will be known as The Cloudcroft Story continues page 122
Continued from previous page Lodge and its interior will be furnished with a lavish hand, yet in keeping with the character of the place. Fireplaces, with wide, hungry mouths, will sparkle, crackle and dart forth welcome tongues of flame to hundreds of merry guests, who will find a new pleasure in life during the long, sultry summer.” In 1908, the El Paso and South-western Railroad System, the resort’s new owner, advertised that the hotel, restaurant, dancing pavilion, tennis court, golf links, bowling alley, billiard parlor, burro trips and children’s playground were accessible for weekend rates of $3.00 round trip. Lodge rates were $12.50 and up per week. Editor's NOTE: $12.50 in 1908 had the value of $455 in today’s world. The railroad ticket of $3.00 had the value of $109 in today’s world. A family 0f 4 visiting the lodge in 1908 for a week, including train tickets would have spent the equivalent of nearly $900 for the week, not including meals and souvenirs In 1908, the average wage in the United States was about $22 cents per hour, which translates to an annual income of approximately $200 to $400, depending on hours worked.
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PAGE 119 This means the average monthly family income would be around $16.67 to $33.33. . In the early morning of June 13, 1909, a disastrous fire destroyed the original Lodge due to a defective flue in the kitchen fireplace. While all guests were accounted for, most escaped without their belongings. The summer season continued unimpeded, however residents of the growing town grew very concerned that the hotel would not be rebuilt and it would mean the end of CloudcroftThe Phelps Dodge Corporation had little interest in the resort they inherited with the railroad. A group of local doctors led by Dr. H. E. Stevenson managed to persuade the Railroad to consider rebuilding by touting the numerous health benefits the cool climate could bring to sick children. While this caught their attention, the railroad asked for those interested in the rebuilding project to buy shares in the new building to show how much interest there was. The response was overwhelmingly in the resort’s favor. By 1911, The Lodge had been rebuilt and reopened on its current, more scenic site.
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The history of Timberon begins with the Indians that hunted, camped and basically covered the entire area with a thousand years’ worth of arrowheads. In the early 1900's, this was a part of Oliver Lee and the Circle Cross's vast cattle empire that controlled near a million acres of ranch land, stretching from Cloudcroft down to EI Paso. In 1933, Judge Paul Moss, of Odessa, Texas, purchased this area from The U.S. Department of the Interior. It is from this point on that Timberon's history can be accurately chronicled. Judge Paul Moss was mostly interested in this area for agricultural purposes. He developed some extensive irrigation systems that supplied water from Carrisa Springs to the growing area in the valley where the
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present-day airstrip is located. Another interest of the Judge was the lodging and entertainment of his guests during hunting and social gatherings. The Construction of the lodge building (Now the Community Center) is said to have begun in 1941, but it was interrupted during the period of World War II. Building was resumed after the war and was completed in about 1950. The lodge was made from logs of ponderosa pines which were as abundant in the area then as they are now. The logs were cut at a sawmill located near the site of today's maintenance barn on Edgewood Drive. In the latter part of August 1952, a fire started at the mill and spread quickly across the valley, resulting in the large amount of burned-over terrain extending from about a half mile Southwest of the maintenance shop all the way to the mountain top (Jim Jeffries Peak) east of Carrisa
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Springs. The history of Timberon begins with the Indians that hunted, camped and basically covered the entire area with a thousand years’ worth of arrowheads. After the death of Judge Moss, the land was purchased from his heirs by Willie Farah of El Paso. Farah had a substantial interest in aviation and lost no time in building the airstrip here. The strip was not paved at that time but was adequate to accommodate small aircraft. In March of 1969, the land was sold by Farah to a group of business-men, headed by Johnny Mobley who formed the corporation known as North American Land Developments. The name of Timberon for this development was chosen by Johnny Mobley during an informal business discussion in July 1969.
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TIMBERON SENIOR GROUP
The Community of Timberon, New Mexico has a full time population of approximately 600, of those six hundred locals, 65 percent are Senior aged neighbors. Timberon is nestled in the Sacramento mountains an hour away from a grocery stores, medical services and gas stations. A group of local volunteers have started a Senior get together that meets every Tuesday weekly at the local bar & grill; we call it “our Senior Social”. Everyone is welcome for an evening of friendship, comradely and “just checking in”.
PAGE 127 There is a “walking group” that meets at the Circle Cross RV Park on Tuesday and Thursday at 9:00am for a twice round the park exercise “walk and talk”. We also have a senior luncheon every Thursday at the Circle Cross RV park. (See ad on page 123) Plans for the future include a volunteer phone contacting of local “Independent Elders” just as a monthly check up; receiving a friendly call and letting them know what activities are planned for the month and if there are particular needs they have and trying to get them some help. We also try to make sure every senior has a portable radio that they can reach out and get help in case of an emergency and are away from cell service. Many of us moved to the mountain community to retire in nature. As we age our independence can often lead to isolation. The worse thing for seniors is isolation. We need to interact with people. Stimulate our minds and our bodies. Isolation can too often become an unhealthy environment, so another plan for our Timberon Seniors is to form a “Buddy Type System”. If an unexpected situation occurs, medical or otherwise a local contact to “hold a hand” could be a true emotional support for many.
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Knowing that many of our local independent seniors are reluctant to ask for help, this Buddy System could add a little spark of relief. Just knowing they have someone to call, could make all the difference. Helping to change that feeling of isolated loneliness to a sense of community caring has been empowering for our Timberon Seniors. What are needed to help mobilize these projects from Plan Ideas to working projects will be to add local folks to volunteer their time and energy to be a Coordinator/Volunteer. Helping to create peace of mind for all. The Timberon Community has a wealth of educated, talented and blessed Seniors who could bring their abilities to organize, setup and lead a project. If you are interested in helping coordinate a project or a piece of a project contract: Machele Lackey at machelelackey@gmail.com. Our future is in OUR Hands.
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THE LOST PADRE MINE
By Candolin Cook Beneath the craggy spires of the Organ Mountains, rumors of hidden gold still drift through piñon-juniper canyons near Las Cruces. For at least 150 years, the legend of the Lost Padre Mine has lured prospectors, hikers, and history buffs—a tale of vanished treasure, buried faith, and the enduring pull of the Southwest. As the story goes, French priest Felipe La Rue was stationed at a mission in Chihuahua, Mexico, in 1797, and befriended an aging Spanish Continues page 131
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soldier. In gratitude for the padre’s care, the soldier revealed the location of a secret gold mine hidden between two peaks in the Organ Mountains. La Rue and a group of mission laborers soon abandoned their post, tracked down the vein, and began smelting ingots in secret. For several years, they worked quietly, concealing the mine from colonial and church authorities. When word of the mine even-tually reached Mexico City, offic-ials demanded La Rue surrender the treasure. The priest refused. Instead, he ordered the shaft sealed with tons of red earth—erasing both the mine and his fate from the record. “New Mexico has had treasure stories from the very beginning,” says historian Don Bullis, noting the tales of the Seven Cities of Cíbola that drew Álvar Núñez Cabeza de Vaca and Francisco Vázquez de Coronado in the 1500s. “Then came the prospectors looking for lost treasures— they’ve never gone away.” Different versions of the padre tale surface across the Southwest, often braided with other legends and locations. But hard evidence for La Rue’s Story continues next page
PAGE 132 continued from previous page mine is scarce. Franciscan scholar Fray Angélico Chávez reportedly found no trace of La Rue’s existence, and geologists have long doubted the Organ Mountains ever held a mother lode. According to historian George Adlai Feather, the story stems from a jumbled account of a Lincoln County merchant named LaRue, who did exploratory work in the San Andres Mountains in 1879. Rumors flew from then on. In the 1880s, Texas and New Mexico newspapers traded stories of the “lost padre” mine. In 1886, the Las Cruces SunNews described a local couple who returned from a weekend excursion having stumbled upon an old smelter. “Is this the long lost Padre mine?” the paper mused. In the early 1930s, more elaborate tales in George Griggs’s History of Mesilla Valley and folklorist J. Frank Dobie’s Coronado’s Children spurred a fresh gold rush in the Organ and San Andres ranges. “It was the Depression,” Bullis says, “so the notion of finding treasure to get people out of the hard times was popular.”
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IN THE MIDDLE OF EVERYWHERE!
CARRIZOZO
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LINCOLN’S LAST FIGHT
During the late 1880’s, the town of Lincoln, NM, went into stagnation and began to lose population. The community of Roswell was growing, some Lincoln residents moved to the gold mining town of White Oaks, twelve miles to the north. In the early 1890’s the military abandoned Fort Stanton which was a mainstay of Lincoln’s econony. In 1909 the county held Story continues next page
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DISCOVER THE MAGIC an election that declared the county seat would be moved to Carrizozo, a railhead for shipping cattle and sheep. Of the '1,513 total votes cast, 900 were for the county Bill Graham seat in Carrizozo and 613 for Lincoln. As a result, the county commissioners declared Carrizozo the county seat on Aug. 23, 1909. The last official legal work in the old Lincoln Courthouse 'was a probate decree for the Jose Analla estate on July 7, 1909 The people of Lincoln fought the change all the way to the U.S. Supreme Court and lost. When officials came to Lincoln in 1913 to remove the county records, they were met by a mob that refused to turn them over.
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OF PHO�G�PHY!
It was Lincoln’s last war one that was fought with arguments, opinions, and appeals instead of bullets.
From the Carrizozo News Page 4 August 20, 1909 A special election was held in this county Tuesday for the purpose of deciding whether the county seat should remain at Lincoln for at least another ten years or be transferred to Carrizozo. The result proved that a majority of the voters favored the change. Strong feeling was manifested on both sides. The returns from the different precincts proved that the people outside of Carrizozo could have almost carried the election without the assistance of Carrizozo, Nothing remains now but to throw away the hammer, bury the hatchet, and all fall into line and help for the general good of Lincoln County. The town of Lincoln will lose little or nothing by the change, while the county, generally speaking, will gain Continues page 140
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New Mexico Magazine Photography Contest NEW MEXICO EXPERIENCE 3RD PLACE : CHANEL FLORES
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New Mexico Magazine Photography Contest PEOPLE 2ND PLACE: STEPHANIE NIETO HONORABLE MENTION - peoples
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THE CO�RS OF much. This statement may seem doubtful to some who strenuously opposed the removal; but the fact remains, nevertheless, that the county of Lincoln will go ahead and prosper as never before. The county seat will be on the R. I. Sr S. W. railroad, within easy reach of any point in the county. A person looking for a mine or a mi-ning claim, a ranch or farming lands, can go and ex-amine the property in a day, or at most two days, and on his return to Carrizozo look up the title and close the deal without being forced to spend several days on a trip to the
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inland town of Lincoln. The fact of the courthouse and jail being located at has point is of small moment when compared with the benefits that will redound to the county at large, Within easy reach of Carrizozo there are gold, copper, coal and iron mines of unquestioned value, and prospects that would well repay the expenditure of a little money.
THE S�SON
All that is needed to attain results is enterprise and capital, and Carrizozo has at least the enterprise and the knack of enlisting capital. We believe that the town of Lincoln will not miss the county seat, while the county of Lincoln will go ahead in leaps and bounds as it never has before, and within a very few years we expect to see Carrizozo an incorporated city with a mayor and board of aldermen. Buildings will spring up in a night, so to speak, like Jonah's gourd; business will improve, a smelter and reduction works we expect to see established here, and an open market for anything that the people may have to sell or trade. We venture the assertion Continue next page
Continued from previous page that two years hence there will not be a man in the county who will regret the removal of the county seat. The election very naturally engendered a little ill feeling, culminating in heated arguments, which, however, will pass away and be forgotten before the snow flies. Nothing is left to be done now but for everybody to put their shoulders to the wheel and work like one man for the general good of Carrizozo and the development of the resources of Lincoln county, until Carrizozo assumes the same relation to Lincoln county that Roswell does to Chaves county—an enterprising city that built up a wealthy county.
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