Bemidji Daily Pioneer Newspaper, May 11, 1914, Page 5

THE BEMIDJI D. VOLUME 12. NO. 12. ILY PIONE BEMIDJI MINNESOTA, MONDAY EVENING, MAY 11, 1914, ' SOOCIETY, SECTION TWO. : EMIDIJI, P M OONLIGHT | NEAKE BEMIDJ LY Boosters of Northern Minnesota Development Association enjoying boat ride on Lake Bemidji, December 5, 1913 ISUPPLY 1S NOT SUFFIGIENT SIXTY-FIVE NOW IN CONTINUOUS USE Agrleultural-‘ Libraries Are in Great’ Demand, A. D. WILSON, University Farm, St. Paul. ‘Word has just been received from | the state library commission that all of their agricultural libraries are in use, and they have several applica- tions on file. There are now ty- five of these farmers’ libraries in cir- culation awong farmers' clubs and many more are iu demand. It is to be hoped that the state library com- mission will soon 50 equipped that it can take care of this most desir- able demand for agricultural libraries. Through this means agricultural liter- ature is made ava'lsble to any com- munity in the state at a cost simply sufficient to cover transportation. It is to be regretted that these books are not available, but we hope | that farmers’ clubs will make every effort to accumuiate a reasonably | good reference library which is very much needed in the preparation of their programs. All farmers’ bulle- tins from the United States Depart- ment of Agriculture should be on file, | also bulletins from the Minnesota Ex- periment Station. All of these are free for the asking and contain much valirable informaticn. Reports of the State Horticultural society, State Agricultural society and State Dairymen’s association are available under certain conditions. Address the secretary of the State Horticultural society at 207 Kasota Block, Minneapolis; secretary State Agricultural society at Hamline, and secretary of State Dairymen’s. asso- ciation at Nicollet, Minn. Farmers’ Institute Annuals for 1911, 1912 and 1913 can be obtained by sending 10 cents postage for each book to Farm- | ers’ Institutes, University Farm, St. Paul. In many places the club could co-operate to advantage with the local school and arrange in some way to in- crease the local school library until it would come more nearly meeting the needs of the farmers’ clubs. BEEKEEPING IN SHORT COURSE. Beekeepers will have a rare oppor- tunity this winter to learn about the latest and most modern methods of taking care of the honey crop. Pro- fessor Francis Jaeger, formerly of St. Bonifacius, one of the most suc- cessful beekeepers in the state, but now of the College of Agriculture, will give a series of lectures and | demonstrations and some practice| work in beekeeping during the Farm- ers’ Short Course which will be held at University Farm Jan. 19 to Feb. 14. Classes in beekeeping will be or-| ganized during the first ten days and may be continued during the entire course if desired. For further information address 3. M. Drew, Registrar. University Farm, St. Paul. L R R R R < Many farmers will let the < steer trample $100 worth of -!-} feed into the mud rather than < spend $256 for a feed rack. Ll gkl ol b ek L R R R R | the brine until used. | CURING PORK. Btandard Recipes That Have Given Best Satisfaction, PLAIN SALT PORK.—Rub each plece of meat with fine common salt, and pack closely in a barrel. Let it stand over night. The next day weigh out ten pounds of salt and two ounces of saltpeter to each 100 pounds of meat, and dissolve in four gallons of boiling water. Pour this brine, when cold, over the meat; cover, and weight down to keep it under the brine. The pork should be kept in SUGAR CURED HAMS AND BA. CON.—When the meat is cooled, rub each piece with salt and allow it to drain over night. Then pack it in a barrel, with the hanmis and shoulders; in_the bottom, using the strips of ba-| con to fill in between or to put on| top. Weigh out, for each 100 pounds of meat, eight pounds of salt, two; pounds of brown sugar, and two| ounces of salipeter. Dissolve all in| four: gallons of boiling water, and after cooling cover the meat with it.| Bacon strips should remain in the brine four to six weeks; hams six to eight weeks. This is a standard recipe, and has given the best of sat- isfaction.—Andrew Boss, Agricultur-| ist, University Farm, St. Paul. PREVENT GRA N SMUT. Oat smut, stinking smut of wheat and covered smut of bsrley can be! prevented by the formalin treatment, | but corn smut and the loose smuts of | wheat and barley can not Le so pre- vented. The two loose smuts can be prevented by a special method of seed treatment, while corn smut can he prevented only by the proper rotation of crops and precaution against usin | smut infected manure on land intend- ed for corn. Full directions on these points are given in Extension Bnlle-[ tin 14, which may be secured by wrib‘ { ing to the Office of Publications, Uni- versity Farm, St. Paul. Special ad- vice may be secured by addressing the Division of Plant Pathology and Botany at the same point. i *Magic City of the North” Welcomes Homeseekers Monument erected in honor of Chief Bemidii . a One of Bemidji's [umber Manufacturing establishments which will remain in operation for at least ten years, employing nearly four hundred men. Pay roll approximately $40,000 3