Bemidji Daily Pioneer Newspaper, September 30, 1910, Page 7

v “the student at the school. i+-l-++++++++-1~fi-+++': Some Useful Knots; * How to Tie Them. o * L L ka * Knowledge Freguently of Great & ® Value to the Farmer. ® L3 + EIE R R R R R R Among the exhibits of the School of Agriculture, at the Minnesota State Fair, was one showing the method of tying various knots in rope, useful in the emergencies of the farm; also the method of splicing ropes. These are among the practical arts acquired by A ready knowledge of them may not infre- quently enable the farmer to save hours of time, or the possible loss of some valuable animal, or even a hu- man life. Among the knots are the following: THE WEAVER'S KNOT. Fig. 1. Beginning a weaver's knot. Fig. 2. Loop cf right hand rope. Fig. 3. Weaver's knot; loops. position of Fig. 4. Completed weaver's knot. THE BOWLINE KNOT. Beginning to tie a bowline knot. Fig. 6. Loop in the main part, with end passing through. Fig. 7. Bowline knot; loose end of rope passed around main part and up through loop. Fig. 8. A completed bowline knot. pepdech bbb bbb bbb Clover supplies humus and nitrogen to the soil. Both of these are essential to satisfac- tory plant growth. Clover is so valuable a farm crop that the Minnesota Experiment Sta- tion always suggests raising it on new land, and growing it regularly in rotation with grain, corn, root crops and potatoes. Aside from its ben- efits to the soil whiie grow- ing, it is the best roughage for stock, and the manure result- ing from such feeding is the most valuable of fertilizers. R TR O oo ofe ofe ofe ofe oo ol ofe oo o ofe oo ol oo ofe ol b b ope oo ode b e e b e e L ROE R R R R R * Feeding Dairy Cows on Scientific Basis. & H & L * * ¥ i C. R. Barns, Extension Division, 4 Minnesota University Farm. 3 LA R R R LR L Dairying is a business enterprise, wherein the quantity and quality of the milk secured from each cow, and the cost of its production, are the factors which determine success or failure. The standard by which the value of the milk is gauged, and there- fore the value of the cow which pro- duces it, is the total amount of butter obtained from the milk. This, in turn, depends mainly on the quantity and quality of the feed given the cow. Good feeding is the keynote of successful management on the dairy farm. The study of the art of feeding, then, may well command the closest attention by the farmer On it de- pends the answer to the question: “Shall my cows continue to yield only the present Minnesota average of 160 pounds of butter each year, or shall that average be raised to 260 pounds per year?’ Professor Haecker de clares that the possibilities of the av- erage cow, under proper feeding and management, are about 100 pounds of butter per year more than our farm- ers are now receiving Mind! this is said, not of high bred, fancy cows, but of the average cow in Minnesota. The addition of 100 pounds of butter per year to the product of each ani- mal, in a herd of say ten cows, would mean an increase of at least $200 a year in the farmer’s gross income. The outlay necessary to secure 260 pounds of butter per head it but little more than is necessary to secure the average of only 160 pounds. The expense of labor, shelter, etc. is practically the same. The gain comes from the pro- vision of an abundant supply of suc- culent forage during the summer— when there is often, for want of it, an abnormal shrinkage in milk—and of feed, all seasons of the year, contain- ing the right proportion of roughage and concentrates. ‘*“Roughage” in- cludes all the coarse portions of a ra- tion, such as hay, stover, fodder corn, silage, roots, etc, while the term “concentrates” embraces all grains and mill products. “Roughage” ordi- narily contains but a small proportion of protein or nitrogenous substances; “concentrates,” a larger proportion. The latter being expensive, farmers naturally try to avoid their use so far as possible. But, while only one pound ot protein is necessary to seven or eight pounds of digestible carbohy- drates and fat (supplied by roughage) that one pound is indispemsable. As Professor Haecker says: “All the feed stuffs ordinarily grown on the farm have an ample supply of carbohydrates, while mnearly all are short of protein. When clover or al- falfa hay is available for roughage, rations may be adjusted to the needs of cows with farm grains; but with other roughage, such as marsh or prairie hay, timothy, millet, sorghum, fodder corn, stover and straw, some concentrate with a high percentage of protein must be added to the ration. Economical, or what may be called sci- entific feeding, is providing in the ra- tion the constituents needed for daily maintenance and for milk production.” Professor Haecker has prepared a series of tables by which it is easy to calculate the ration required for a cow of any given weight, according to the amount of milk given and the per- centage of butter-fat in it. It would be well if every farmer could be in- duced to use these tables. A few sam- ple rations are here given. It is to be premised, however, that cows differ in regard to the amount desirable of roughage to grain; and again, cows vary from year to year in the amount of nutriment they will utilize. For the production of ordinary milk, grain may be fed approximately at the rate of one pound of grain to three pounds of milk yielded daily. Ordinarily a cow of medium feeding capacity will also consume two pounds of hay daily. per hundred weight of cow, if receiv: ing no other roughage. Ration for a 900-pound cow, yielding daily twenty-three pounds of milk con- taining 3.8 per cent of butter-fat: Clover hay .. .. 18 s, Corn meal .. 4 bs Barley meal .. .. 4 s Ration for a 900-pound cow, yielding 20 pounds of 5 per cent milk daily: Timothy hay .. ... 9 Ibs, Clover . .9 s, Corn . . 3 s, Bran . .1 Oil meal ........ e 1D, Ration for a 1,000-pound cow, yield ing 25 pounds of 4 per cent milk daily: Alfalfa hay ....... .. 10 s, Timothy hay ... 10 s, Corn meal .. o 4 s Barley meal . .. 3 s Ration for a 1,300-pound cow, yield ing 45 pounds of 3.5 per cent milk daily Clover hay .. 16 Ibs. Corn silage . 42 Ibs Corn meal ... 4 bs. Barley meal . 4 hs. Bran ... seees 6 Ibs. Ration for a 1,000-pound cow, yield ing 18 pounds of 4 per cent milk daily: Fodder corn .. . 12 Ibs. Slough hay . 10 Is. Bran ..... . 6 Ibs, Oil meal ...... 1m. The last ration is the most expen- sive one because of the introduction of oil meal, which costs nearly 2 cents per pound. The ration is suggested especially for this year, because in many cases, owing to the drouth, there is very little clover to feed, and the ingredients are apportioned. to compensate for the absence of cldver. Elizabethan Slang. According to the latest edition of Webster's Dictionary. one meaning of “lobster” is “'a gullible. awkward. bun- gling or uudesirable fellow.” This meaning is supposed by most persvus to be a modern development of slung. However, “lobster” was a favorite term of abuse among Englishmen of Queen Elizabetl’s day, and Shakespeare may have denounced his callboy as a “lobster” when the boy failed to at- tend to his duties. Some students of the word think it probably was applied first to men with red faces. As signi fying a soldier the term *‘lobster” is as old as Cromwell's day. Lord Claren- den, historian of the civil war in Eng- land, explains that it was applied to the Roundhead cuirassiers *‘because of the bright iron shells with which they were covered. Afterward British sol- diers in their red uniforms were called “lobsters.” Then came another develop- ment. The soldier in the red coat be- came a “boiled lobster,” while the po- liceman in blue was, of course, an “unboiled” or “raw lobster.”” Again, “to boil a lobster was for a man to enlist in the army and put on & red coat.—Chicago News. An Eye on the Future. A man with a swollen finger that had a deep abrasion under the ring called at a jewelry store to get the ring cut off. Before the operation was begun he said: “Canp this ring be mended so a pawn- broker will give me the usual amount on it?’ “It can be mended.,” said the jeweler, “but I doubt if you can ever persuade a pawnbroker to accept it afterward.” “Then 1 guess I'll take chances on my finger getting well with the ring on,” said the young man and left the store. “Incidents like that.” said the jewel- er, “show what a surprisingly large number of Philadelphians live with the pawnshop looming up just ahead of them as an unavoidable evil. Of all the people who need their rings cut off two-thirds of them ask that very ques- tion, and a large percentage of them take chances on blood poisoning rather than destroy the ring’s value as a pawnable asset.”—Philadelphia Ledger. The Little Word “Yes.” “Yes” is a simple word spelled with three letters. It has caused more happiness and more unhappiness than any other word in the language. It has lost more money for easy lend- ers than all the holes in all the pock- ets in the world. It has started more dipsomaniacs on their careers than all the strong liquor on earth. It bas caused more fights than all the “you’re liars™ that ever were spoken. It has procured kisses and provoked blows. It has defeated candidates and elect- ed scoundrels. £ It has been used in more lies than any other expression. It is not meant half the time it is said. Will it continue to make such a record? Yes.—Life. Wouldn’t Deliver. He was born in Dublin and lived in Ireland until about two meonths ago, when he came to Cleveland. Then he began to look around for a job. The manager of a furniture house prom- ised to give him a trial. “Come around in the morning and go to work.,” he said, “and if you can de- liver the goods we’ll probably keep you permanently.” The Dublin native went over to tell his cousin about it. He confided to him that he didn’t believe he’d go back to take the job, after all. “They want me to deliver the goods.” he said. “Think of going around delivering big, heavy furniture. That’s what horses and wagons are for in my country.”—Cleveland Plain Dealer. Harvard University. Harvard university derives its name from Rev. John Harvard, its earliest bepefactor, who in 1638 bequeathed one-half of his estate, amounting to £800, for the endowment of the college. Harvard hall was built in 1765, Hol- worthy hall of brick in 1812 and Hollis hall, also of brick. in 1764. Stoughton hall. being of the sume dimensions and material as Hollis. was built in 1804, and a writer of 1817 states that “its appearance is somewhat in the modern style.” What He Admired. “What did father say when you ask- ed him for my hand?”’ “Oh,” replied Augustus, “he—he did his best to be pleasant. He said there was something about me that he real- ly admired.” “Did he say what?” “Yes; my impudence.” A Pointer to Others. He—Going to marry the rich Jack Hammond? Why, I thought he had thrown all his money to the dogs. She —So he did. but they turned out to be retrievers.—London M. A. P. His Sun. Mrs. Buggins—Before we were mar- ried you used to say I was the sun- shine of your life. Mr. Buggins—Well, I admit that you still do your best to make things bot for me. The Convenient Excuse. Hard luck is generally the name peo- ple give to the thing that happens when they have been acting foolishly. —Chicago Record-Herald. Laughing cheerfulness throws sun- light on all the paths of life.—Richter. How Romans Took Their Food. The Romans reclined at their ban- quets on couches, all supporting them- selves on one elbow and eating with their fingers from dishes placed in the center of.the table. Each was sup- plied with a napkin, and knives were used, though it does not appear that every one was supplied with one. Nothing, it would seem, could be more fatiguing than to partake of a repast in such an awkward posture or less conductive to neatness, it being almost impossible to keep the hands clean even with water supplied by the slaves or to prevent the food and wine from falling on the clothing and the draper- {es of the couch. This manner of eat- ing disappeared during the dark ages 8o far as the couch was concerned, but the peculiarity of taking food with the fingers from a common dish con- tinued afterward for more than 1,000 years. He Wanted to Know. There was a small crowd at the soda counter when a tall man rushed in and pushed an empty bottle over the drug counter. “Acid!” he whispered, excitedly. “Ten cents’ worth of acid, and quick!” The soda water crowd began to sit up and take notice. “What's he going to do with that acid?” demanded one. “It's a secret,” answered the drug clerk. “Nothing unusual, I hope.” “Well, rather.” “What! You mean to say he is go- ing to take that acid?” “Oh, no! Listen. There is a silver wedding at his house tonight, and he Is going to test the presents as fast as his friends bring them in."” And then and there they voted him the meanest man in town.—Chicago News. The Inspiring Bagpipes. It was at a seaside resort, and along the board walk came marching a band ot highland hagpipers in full costume, They were tremendous fellows, but their music. to my untutored ears, was like the squealings of forty stuck pigs. Yet I have never heard strains to com- pare with theirs for arousing a desire to die for one'’s country. I think bag- plpe music must have been fashioned back in the old days by some demon of perversity out of the whistle of ar- rows, the clash of claymores, the neigh- ing of war steeds and the shrieks of the dying. When I hear it 1 think of the wheel of fortune, the car of Jug- gernaut, the mills of the gods and the inquisitorial rack and screw. It whirls along with a cycloni¢c rhythm that sets the feet to tramping and the blood to boiling.—Robert M. Gay in At- lantic, Sure Thing. “So Jack and Tom proposed last night. Which did you accept?* “Why. my dear, I was so excited 1 can’t remember. But whichever calls tonight must be the one.”—Spokane Spokesman-Review. Easy Payments ‘Will Buy a Stove at our Store Then too there’s a downright satisfaction, say nothing of warmth and- comfort, in having a heater that will burn any kind of fuel with economy and success. i That’s just what our Round Oak Heater will do. Tt keeps the house warm and com- fortable. We have them in all sizes at $24.00, $27.00, $30,00 and $36.00 Kitchen Ranges Hard Coal Heaters And Wood Stoves in the Round Oak Make Of course we have other makes all being the best for the money. Ranges at $13.00, $28.00, $38.00 $48.00, $60, $63, and $65. There’s not one among the lot that has a peer for the price asked Round Oak Wood Heaters at $15.00, $18.00, and $20.00. Hard Coal Burners at $57 and $60. Compare our line, which is by far the largest in the city, with any line anywhere. Cheap stoves cannot be as good and higher priced oues are no better. Ask to see them. It costs nothing, A. B. PALMER THIRD ST. BEMIDJI, MINN. All Subsecribe for The Pioneer School Get what you need at the Pioneer Store Tablets All You Gan Carry, What Next! Tom Thumb, 5 cents each Scratch Pads, unruled, 2 for 5 cents. Paints Prang’s, 4 colors with brush Per bOX.cicaivessisvaninns — zsc Devoe’s o “4 colors, per‘-lsc Paint Brushes 15¢. Spelling Tablets Atlas Writing Speller, . . - . . 5¢. Imperial Writing Speller . Pencils ¢ iow w00 A School pencils, 2 for . Crayola, 8 colors . . . Bemidji Pioneer Stationery Store Everything for the Office Security Stago Bank Bui ding. l Prang’s single cakes any color, 3c. | . Traftic pencils, 2 for . Supplies Rulers 12inch Rulers . . . .. ... .00 12 inch Rulers . . .. ... .05¢ 12 iinch Rulers brassedge . . . 25¢ 15 inch Rulers brass edge . . . 15¢ 24 inch Rulers brass edge . . 25¢ 24 inch Rulers plain edge . . . 15¢ Dictionaries Websters desk dictionary . . . 25¢ Thumb Tacks Faber’s Superior Thumb 05 Tacks per doz..............c........® Solid head Thumb Tacks per d0Z....comnisnsvinssminns p1oc Blotters 1 doz Blotter . . ......5¢ Drawing paper, white, 13 sheefs, 5¢ Drawing paper, tan, I3 sheets, 5¢ Sketch Boards . . ... ... 5¢ oo 00 e Fourth Street Bl 0