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...Carl Vogel, translated by a Benedictine named Rev. Celestine Kapsner, published at St. John's Abbey in Collegeville, Minn, with the official imprimatur of Bishop Joseph F. Busch of St. Cloud and the Nihil Obstat of Monsignor John P. Durham. Hence it was presumed not to err in faith or morals. The Denver Register, whose editor, Monsignor Matthew J. W. Smith, splashed it on the front page of his weekly, was deluged with letters...

Author: /time Magazine | Title: Religion: Exorcist & Energumen | 2/17/1936 | See Source »

...read "The Last Puritan" which is probably exceedingly good; but my mind soon did wonder of other things. If truth be only to see things as they are-which be its business I am told-and hath no care for how things ought to be, then the poet doth err: Truth is ugly; common; dust. It be no pursuit for one who hath in his heart the improvement of man. Indeed, if this be true, what doth one gain to seek the truth if it doth not lead to more than the impassive real. Better an illusion to raise...

Author: NO WRITER ATTRIBUTED | Title: THE VAGABOND | 2/7/1936 | See Source »

Does TIME [Jan. 6] err on p. 11: "... the Frazier-Lemke bill for paying off farm mortgages with $3,000,000 in greenbacks"? If so, can we accuse our favorite newsorgan of falling into the New Deal habit of treating lightly those all-important ciphers which turn millions into billions...

Author: /time Magazine | Title: Letters, Jan. 20, 1936 | 1/20/1936 | See Source »

...TIME, Sept. 30, you describe the President's Western trip as a ''political reconaissance." I am quite familiar with the word reconnaissance, but do I need a new dictionary or did TIME err in spelling reconnaissance with...

Author: /time Magazine | Title: Letters, Oct. 21, 1935 | 10/21/1935 | See Source »

Fused Soup Sirs: When you make the distinction French between English and French soups in your "Soupstakes'' article in TIME, July 15, you err in that while your English way of making soup is the autochthonous English soup, in your French method you give an intellectualized, wholly professional basic recipe. If that be the French method, how do you explain the national soup of all France, the pot-au-feu which like the English and all European national and regional soups starts with water into which things are put, not "thrown," methodically and with an uncanny sense...

Author: /time Magazine | Title: Letters, Jul. 29, 1935 | 7/29/1935 | See Source »

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