THE FARMINGTON TIMES, February 2, 1917. POSSUM SUPPER. The members of St. Francois Lodge No. 48 I.O.O.F. who attended the meeting last Monday night were regaled with a veritable feast of "possom and sweet 'taters". Four or five fat specimens of this marsupial quadruped were furnished by Ab. Hopkins and T. F. Lockridge, culinary chef of State Hospital No. 4, and J. R. Black, head baker of the same institution, with the skill for which they are justly renowned, prepared and baked them, according to the most approved style. With appetites already whetted in anticipation, when the brethren sat down at the table in the banqueting hall of the Lodge and the savory mess was set before them, steaming and garnished with sweet potatoes and 'possum gravy, high cost of living problems and other troubles with which mortals allow themselves to be annoyed were swallowed up in the delectable savoriness that assailed their nostrils. You who know what a good old Southern dish of possum and sweet taters is, can imagine the scene that followed the next half hour -- um, um, um! For next Monday night the Lodge has some degree work mapped out. There are several candidates waiting to be initiated into the mysteries of the First Degree, and it is hoped that there will be a full attendance of members. It is not probable that they will be invited to sit down to a possum supper, but that event may apprise some of the brothers who are not in the habit of attending Lodge meeting regularly what they are likely to miss sometimes. The degree work will be interesting, however, and it is not known what other surprise may be in store for those who attend.