was the power and inspiration behind this ambitious and righteous undertaking. Under the supervision of the contractors, Harbertson Brother, enthusiastic Ward members did all the rough work. As near as can be determined the actual cash outlay was about $2,720.50, This did not include the sandstone walls which were quarried and hauled to the site by Ward members from a stone quarry on Dry Creek. As soon as the new building was enclosed, meetings were held within its walls. It wasn't until 1927 that the chapel was finally paid for and dedicated. It had no partitions and classes were divided by curtains hung on wires strung across the chapel. Apostle George Albert Smith was the General Authority who gave the dedicatory prayer. Ward members had met their obligations and the building was completely free of debt. Fourteen months later the beloved chapel was abandoned. THE FARMER AND THE LAND All the settlers in Mountain Green were either farmers or stockmen. Hay and grain were successfully raised in the valley's cool climate, along with the hard¬ier type of vegetables, especially onions, cabbage, lettuce, peas, potatoes and carrots. Hie growing season was too short for such delicacies as tomatoes, cucum¬bers and melons. Mountain Green home makers could always depend on a bumper crop of straw¬berries, raspberries and currants, with which to fill her bottles. The plants never failed to produce in rich abundance despite early and late frosts. A hardy variety of apples and plums also produced fairly well. The Robinson family had a half dozen apple trees north of the sandstone house. A few plums grew near the location of the old log school house east of Gordon Creek. Although the fruit was too tart to eat out of hand, it made delicious jellies and jams without the help of pectin. For peaches, pears, apricots and cherries, the housewife was forced to obtain them from farmers in Weber And Davis Counties, along with a variety of melons. When the bottles were all filed and lined up neatly on the cellar shelves, color¬ful as a variety of precious jewels, what a sight they did make! Most farms had root cellars where hardy vegetables were stored for the winter, along with bushels of fragrant eating apples. Farmers butchered and cured their own meats, especially pork. Hams and shou¬lders were preserved in barrels of salt brine, or were 'cured by smoking with oak or hickory wood'. It was a good life! 21