This dinner bill of fare is a list of dishes offered for the passengers traveling on the Saint Louis and New Orleans steamboat on February 15, 1857. The steamboat was commanded by John N. Bofinger. The menu includes a list of soup, boiled and roasted dishes, cold dishes, entrees, relishes, and desserts, as well as a list of wines available to the passengers. Also includes a timetable of
The first groups of enlisted air force reservists, from schools and colleges, farms and factories, are now arriving at Jefferson Barracks, where they will receive preaviation cadet basic training before going on to a pre-flight schools
"Modern Doughboys: In the midst of past and present entanglements, American doughboys keep in trim, forming the bulwark of American defense in a time of peace. These soldiers are part of the Sixth Infantry at Jefferson Barracks."
Toughening up for action in an obstacle race are these Jefferson Barracks soldiers. The 4-foot rail fence was only one of the obstacles that marked the quarter-mile course over which the trainees yesterday were sent in groups of six, armed and helmeted and ready for the enemy.