Bemidji Daily Pioneer Newspaper, November 26, 1910, Page 7

TYPICAL EARLY OHIO POTATOES. SUCH AS SHOULD BE SELECTED FOR SEED. _————————————— bl T S S T Lo . ot * The Selection of g k4 Seed Potatoes. E3 * 3 Lol & By C. E. Brown, Elk River, % & Minn, i L3 ek ol ke ol e ok e b ol e b ol e o Varieties of potatoes, like breeds of cattle, have each a distinct type of its own. But how few farmers take this into consideration when selecting seed. In a great many cases there is no selection made; they just plant what they happen to have left over. A great many select only for size and smoothness. Should Be True to Type. I would prefer potatoes not quite so large, but true to*type, and would shun large ones that are not true to type. I would also prefer potatoes that are somewhat scabby, if the type is good, rather than smooth ones that have grown out of shape. We can dip the potatoes and overcome the scab. To select seed potatoes intelligent- ly, one must know what each variety shculd look like. The live stock breeder who is breeding Herefords knows that they are a low-set animal, broad of back and short-necked. If by chance he should have one that is long and rangy, he would never keep it for breeding purposes. Just so with seed potatoes; when they grow out of shape, we know there is something wrong, and we should not plant such specimens, for their product will al- ways get worse instead of better. The Early Ohio is one of the hard- est _varieties, to keep true to.type, that we have. It has a persistent tendency to get too long or too pointed at the seed end. The true Ohio is an oval- shaped potato, a trifie longer one way ; than the other; not exactly a round potato.. (See cut). Form Rather Than Size. Having been called upon, within the last few years, to judge a great many potatoes at fairs and contests in dif- ferent parts of the state, I have found that they are in a great many in- stances picked for size alone; and the exhibitors are very much disappointed when the priges are awarded to the smaller but better-formed potatoes; which is always the case if the judge understands his business. If one will observe closely, he will see that a potato which is pointed at the end has smaller eyes than those which hold their shape. He should never select those that have knobs on them, because they have a lot of small immature eyes, which will sprout and weaken the seed, but will not amount to anything in the hill. Hill Selection. Hill selection is the best method of securing good seed. Although it re- quires a good deal of work, it will pay in the long run. Select those hills that contain a large number of good-sized uniform potatoes. Never select from the hill which has but one extra large potato and all the rest small ones; for such are not of the sort which gives a good yield of potatoes. To put it in a nutshell—select for planting just the kind of potatoes you would like to raise. To Prevent Sprouting. Then store them in a cool place, at a temperature just above the freezing point, 8o as to keep them from sprout- ing. For the first sprout that starts is the strongest, and the longer the sprout gets, the weaker your seed will be. DANGER FROMGRASSHOPPERS Warning From Minnesota State En- tomologist. All farmers in districts where grass- boppers have been bad thls season are urged to plow stubble land or un- tilled land where grasshoppers have been observed by them to be laying eggs In dangerous numbers. This Is the best farm practice for controlling this pest. The turning over of the goil prevents the young hoppers from coming out in the spring. If not pos- sible to plow large tracts of reverted land, it would be a very good plan to plow several rods of this land adjoin- ing cultivated crops. The plowing of sod along roadsides, where grasshop- pers have laid their eggs in large numbers, is also recommended. Fur- ther, the co-operation of all farmers in infested neighborhoods is neces- sary, for if one farmer plows and oth- ers.do not, the work of the one is-of little er no value.—F. L. Washburn, State Entomologist. R RCE R R ok SALADS. By Miss M. L. Bull, Division of Domestic Science, Minnesota School of Agriculture. LR R R K KR ) o o ol ol oo ole ofe ofe o R Lol R R R SRR R R R R Somé one has said of America that it is the ‘“salad country of the world;” not because it is still in its youth, but because in America are grown in great abundance a very large number of the salad plants. American women should therefore be adepts in making and serving j salads. Success in salad-making de- | pends upon several things; of which ! selection, combination and preparation of materials, mixing and serving, are very important. ‘When selecting materials for salad- making, especially in one in which the food is uncooked, great care should be exercised to select only that which is i in its prime. For example, if apples are desired, sclect those of good flavor and fine grain, not over ripe or de- cayed. If two or more different materials are to be used in a salad, choose such as will harmonize in appearance and flavor, as oranges and bananas, beets and potatoes, etc. As a rule, the sim- ple salads are best; one which con- tains more than two different mate- rials is apt to be lacking in character, and a number of different materials in one salad lessens the possibilities of a variety. When preparing materials for sal- ‘ads, the greatest care should be exer- cised to keep the foods from being j broken and crushed. The pieces should be of such size that the dressing will penetrate them, and render the salad a harmonious whole rather than two or more distinet flavors served to- gether. When combining dressing and salad material, lift and mix care- fully with two forks, to prevent mush- ing. Do not stir. Season salads sufficlently to bring out flavors; not enough to cover or de- stroy them. Use different seasoning for different materials. For example, if mustard is used in all salad dress- ings, there is little difference in the finished salad, as they all taste of the mustard. Much depends upon the manner of serving salads. A cold salad served on a warm plate is not as desirable as when served on a cold plate, and a hot salad loses much when served on a cold plate. Juicy fruits should not be mixed with the dressing until just before serving; as they liquefy and are not pleasing in appearance. A potato salad is better prepared several hours before sérving, as this method allows time for the vegetable to become thoroughly seasoned with the dressing and prevents the possi- bility of bringing ‘“‘cold boiled pota- toes” into undue prominence. In short, a salad should be a whole- some, delicate, harmonious combina- tion of food materials, pleasing to the eye as well as to the palate. Vinegar Kept in Cisterns. For the making and storage of the large quantities of vinegar consumed in the institution, the Colorado Agri cultural College has resorted to a cis tern. Having been thoroughly cleaned, the cistern was given two coats of ce ment in water. When the last coat had set for at least twenty-four hours, it was given a coating of parafine heated slightly above the melting point, and applied with a cloth or brush. In coating the bottom of the cistern, which was done last, the work- man was placed on a suspended plat- form, that the floor might not be in- jured by the impact of shoes or lad: der. The experiment is said to have resulted very satisfactorily, both as ta the quality of the vinegar and other- wise. oo ofe vl ol cdeole deoke e o ol e ok o ol Through the promotion of the spirit of co-operation lies the road to the largest better- ment of rural conditions, in a great variety of ways. Prac- tically all the advantages which city or town has over the country are the fruit of co-operation. The difference is that city charters make co- operation compulsory; in the country it is a matter of volun- tary action. oo oo ol ofe ol ofe ol ofe oo ofe ofe oo ol b o o BT 2 e e e e e e e e e o i ool ol ol o o o b e ok o o o oo oo o] L R R : THE TIMBER LOT. l * L <+ L L < L o+ By C. R. Barns, Minnesota Uni- + <+ Ll versity Farm. & L L oo el ode ol oo e oo oo oo o b oo e b e b Not the “wood lot,” still preserved on so many old farms, though in con- stantly diminishing numbers and with a constant shrinkage in dimensions, for the sake of a fuel supply; but an ample slice of the farm, set aside in perpetuity for the growing of timber as its exclusive crop—that is what is meant by the “timber lot.” The recent enormously high and still advancing cost of lumber of all sorts—and the concurrent discoveries made that many varieties of quick- growing lumber, heretofore rejected as worthless, have positive values in structural work and in the manufac- ture of furniture, tools and boxes—in- dicate that almost every Minnesota farm of eighty acres or more would be made more valuable if from one-fifth to one-quarter of its area should be devoted to forestry, and planted with a mixture of quick-growing and slow- growing varieties adapted to the pre- vailing climatic conditions. By “quick- growing” is meant a variety which will reach maturity—that is, the size at which it may he most advantage- ously converted into lumber—in from thirty to thirty-five years; by “slow- growing” a variety which will require from fifty to eighty years, or more, for its most profitable development. Some so-called “hard wood” trees are found in both classes; the conifers are found only in the slow-growing class. The discovery of high commercial and manufacturing values in the tim- ber of many quick-growing trees changes the character of the invest- ment a man makes in a timber lot. It becomes not merely an investment for posterity, something which, like a life policy, may afford a competency to his children long after he is gone, but an endowment for his own old age also. For, supposing he plants it with a mix- ture of varieties when he is from thir- ty to forty years old, by the time he is from sixty to seventy-five the one- quarter of his farm which has been planted to trees will in all likelihood be worth more than all the rest of it. The quick-growing trees can then be lumbered, probably for a sum of mon- ey equal to that which would have been netted from successive wheat crops, on an equal area, for many years; and the slow-growing kinds can be left as an inheritance, gradually ac- quiring an even greater value, for his children. Meanwhile, another crop of trees can be started to take the place of those lumbered. g After the first five or tem years, however, the forest, if properly cared for, will afford annual returns in the shape of fire-wood, poles, etc., derived from necessary thinning and prunings. Fruit and nut-bearing varieties, like the wild cherry, Russian mulberry, June berry, walnut, hickory, butternut and beech, will add their contributions to these returns, and maples may be tapped for sugar-making without ma- terially interfering with their develop- ment as timber trees. Add the value of all these annual cuttings to the re- ceipts from lumbering, and the aggre- gate for a fifty-year period will very lhikely exceed what has been gained from an equal acreage of wheat, on an average Minnesota farm, at the prices prevailing during the past quar- ter of a century. Among the quick-growing trees re- ferred to as having recently been found unexpectedly available for lum- ber are the willow, cottonwood, box elder and catalpa. The slow-growing hardwoods—like the oak, white and green ash, hard maple, hickory, black chery, black wal- nut, rock and white elm,—will, how- ever, always retain a superior value, and are likely, “in the long run,” to vield the largest returns. The prices now quoted for some of these woods are almost fabulously high, and there is apparently no chance that the fig- ures will decline. 1t is as certain as anything in earth- fy affairs can be, that the setting apart of such a timber lot as is here advo- cated will, considered from the view- point of its own product alone, prove about as advantageous a use of the land as can be devised. But a further advantage will accrue from the fact that the remainder of the farm wiil profit both from the presence of the trees and from the concentration thereon of all the labor now spread over a wider area. For most of the attention a forest tract requires can usually be given at times when it is ‘not required in the cultivation and gathering of the cereal and other crops. Nothing is here sald about including the pine in the list of trees for the Timber Lot; because, first, the time required for its best development is 80 excessively long as to make its cal- tivation more properly a matter for the state and for the undying corpora- ton, rather than for individuals. See- ond, although, like - other trees, the .pine will grow better on good land— ‘especlally on a rich soil with a clay subsoil—it has its natural home on the comparatively poor land, not adapted to agriculture, of which there are such large areas in Northern Min- nesota east of the Red River country. The owners of good farm land, whom we have in mind in this article, could probably use it to better advan- tage in growing such trees as we have named, with a considerable lst of others, rather than in competing with the state and the corporaiions in the growing of pine. a Industrious. “So your club Is going to give a lec- ture tonight?’ said the tall suffragette, “What will be the topic?” 2 “Home industries,” responded the president. “And what do you consider home in- dustries?” “Why, our husbands, who remain at home and mind the babies and wash the dishes while we attend the club.” —Chicago News. MR. RENTER Have you ever stopped to think that every few years you practically pay for the house you live in and yet do not own it? Figure it up for yourself. Theodore Roosevelt says: “No Investment on earth is so safe, so sure, 80 certain to enrich its owners as undeveloped realty.” We will be glad to tell you about the City of Be- midji. and quote you prices with easy terms of payment if desired on some of the best residence and business property in that rapidly growing City. A letter addressed to us will bring you full particu- lars or if you prefer to see the property, call on H. A. Simons, at Bemidji. - ! The Soo Railroad will be running its freight and When a cold becomes settled in | passenger trains into Bemidji within a few months; the system, it will take several investigate the opportunities offered for business on a days’ treatment to cure it, and the small or large scale. e Eo sene 1 | Bemidi Townsite & Improvement Co, lain’s Cough Remedy. It will 404 New York Life Building Truthful. It was 4 a, m., and Bilkins crept softly into the house and removed his shoes, but as he tiptoed upstairs one | of the treads gave a loud creak. “Is that you, John?” demanded Mrs. Bil- kins from above; “No, my love,” replied Bilkins. the stairs.”—Judge. “It's cure quicker than any other, and also leaves the system in a natural aud healthy condition. Sold by Barker’s Drug Co. 8T. PAUL MINNESOTA Bemidji Manufacturers, Wholesalers and Johbers * The Following Firms Are Thoroughiy Reliable and Orders Sent to Them Will Be Promptly Filled at Lowest Prices The Crookston Lumber Co. Wholesale Lumber, Lath and| WHOLESALE GROGERS Building Mat>rial Model Ice Cream, Snowflake Bread and Deehshus Candies Made at The Model Wholesale Bakery, Man- facturing Confectionery and Ice Cream Factory 3815 Minnesota Ave. BEMIDJI, MINN. NORTHERN GROGERY COMPANY Send your Mail Orders to Ghe Given Melges Bros. Co. GED. T. BAKER & GO0, Manufacturing Jewelers and Jobbers They are especially prepared to promptly fill all-orders in their various lines of merchandise. Largest stock of Diamonds and ‘Watches and the finest equipped wor.k- shop in Northern Minnesota, Special order work given prompt attention Estimates furnished. Hardware Co. Successors to John Fleming & Co. Wholesale Commission Fruit and Produce Wholesale and Retail Hardware Phone 57 i Manufacturers of Creamery Butter 316 Minnesota Ave. THE DEBT YOU OWE Forty years ago you, Mr. Retailer got into debt. You are still in debt—and the debt can never be adequately repaid. Forty years ago the Retailer had no idea who made the goods which he sold over his counter. If his customers grew dissatisfied with an article which he bought from Jobber “X” at 50c, he probably would buy the same identical goods from Jobber “Y” at 60c. - The Jobber bought as low as he could—and sold for all he could get. The Retailer bought on suspicion and sold for whatever his customers would stand. In those days the Manufacturer’s guarantee was practicflly unknown and the Dictionary was the only place where the word “Trade-Mark” meant anything. If your competitor—who stocked an inferior line—told one of your customers he had the same goods as you did, but would sell them at a lower price, he got away with it. : There was no mark on the selvage or no Manufacturer’s name on the package to show him up——aud you lost a customer. Then came the day of Trade=Ilarked, Advertised Goods. People were taught by bitter experience that goods not Trade-Marked were poor things to buy, and worse things to wear, or eat, or brush their teeth with. _ Under the new conditions the Retailer had the power to s:it his stock exactly to the requirements of hiscustomers. If they didn’tlike goods made by Manufacturer Smith, he bought goods made by Manufacturer Johnson. Nowadays, if & competitor sold a customer of yours, “the same goods for half the price,” said customer would look for the Trade-Mark— and tell him where to go. You now know just what you should pay—no matter where you buy. You get what you ask for— and get goods of uniform quality. The Advertised Trade-Mark has made the Retailer a Merchant and not a shop- keeper. He buys goods when, where, and of the quality he pleases. He can demand .. the facts—and get them. Thus ‘‘shelf ornaments” and “impositions” are becoming obsolete terms. _ = "Those readers long enough in husiness to remember the old conditions know that I am dealing in facts—FACTS. To those readers fortunate enough to have started business under the new regime, 1 say, think it over=-=-and have a kindly word for the salesmen behind whom stand the Manufacterers of Trade-Marked, Adsertised Goods. ROBERT FROTHINGHAM, Manager of Advertising, “Butterick Trio,” New York 1 S e e ol