Attractions
Comanche captives: Dot & Bianca Babb
By contributing writer Shannon Gillette
In 1865, Wise County was a part of the harsh Texas frontier. Marauding Indians were still a threat to the sparse rural population. Indians were known to raid the homes of settlers, taking food items, bedding, livestock and anything else that they could use. They also often took women and children as captives. The fate of captives included being killed, sold, traded or assimilated into a tribe.
The Babb family farm was located about two miles east of present day Chico. The family consisted of the parents, J. S. Babb and Isabel Babb and four children. Also living with the family was a young widow, Mrs. Luster. Mr. Babb and the oldest son, Court, were not at home on that fateful September afternoon. Mrs. Babb noticed a group of men on horseback about a half a mile out. She called to her fourteen year old son, Theodore “Dot”, asking if they were cowboys. He responded that they were Indians and they were headed straight for their cabin. Mrs. Babb grabbed Dot, his ten year old sister Bianca and the one year old baby, Margie and ran into the house. As she gathered her children close, Mrs. Luster hid in the loft.
As the first Comanche warrior entered the home, Mrs. Babb tried to defuse the situation by shaking his hand and offering him a chair. He tossed the chair aside and began ransacking the cabin, tearing the bed sheets off the beds and gathering items from the cupboards. Other warriors joined in the raid.
As they tried to grab Dot and Bianca from their mother’s arms, she fought to save her children. She was stabbed in the neck and left for dead as the Comanche drug the two children, kicking and screaming from their home. Upon witnessing the horrific violence, Mrs. Luster screamed, giving away her hiding place. To read more pick up the September 2014 issue of North Texas Farm & Ranch.
I am happy to announce that last month marked the re-opening of the legendary Longhorn Ballroom in Dallas, Texas.
Originally built as a steady home for Bob Wills and his Texas Playboys in early 1950, the legendary concert and dance hall is now open for business and will continue presenting its star studded line up as in years past.
To read more, pick up a copy of the May issue of NTFR Magazine. To subscribe call 940-872-5922.
By Martha Crump | marthacrump@comcell.net
Every year, we calve out our first-calf heifers, and we jokingly say things like, “That’s it, no more first timers,” or, “What were we thinking? We are too old for these hours.” Every subsequent year finds us with, you guessed it, an even larger heifer herd. This past month has been no exception. You can find small notebooks in all of the work trucks and gators, a go-bag full of supplies, full buckets of powdered milk, colostrum, bags of electrolytes, and a row of bottles just waiting till they are needed.
They all sit patiently in the company of clean towels and heaters that can be activated quickly. When calving season starts, they are needed; probably not nearly as often with mature cow herds but definitely with the heifers. Combine calving and the North Texas weather pattern of freezing rain, sleet, snow, and ice being more prone to come to us in January and February, and the plot gets even more complex.
Whether we are dealing with calves born to our new mothers, or to our mature herd, obviously the goal is the same; ensuring the babies are not stressed from a complicated birth, able to get on their feet and able to nurse quickly. Unfortunately, that is not always what happens. That is when the watchful producer needs to kick things into a higher gear to ensure calf survival.
To read more, pick up a copy of the March issue of NTFR Magazine. To subscribe call 940-872-5922.
By Donna Long
If you are hankerin’ for home cooking just like grandma used to make with fresh ingredients, then look no further than Dixie House Cafe with locations in Fort Worth, Saginaw, and Euless. Dixie House, which was originally named Theresa’s Cafe after its owner, opened its first restaurant in 1983.
In the early days, it was just Theresa and one employee that ran the cafe. Between the two of them, they created mouth-watering meals from scratch using tried and true recipes. Dixie House is where the nostalgic vibe of a 60’s diner meets the charm of Southern hospitality and cooking. The portions are substantial, and the flavor is reminiscent of a time when meals were slow-cooked with families gathered in the kitchen and not hurriedly microwaved.
To read more, pick up a copy of the March issue of NTFR Magazine. To subscribe call 940-872-5922.
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