The Butler Weekly Times Newspaper, November 2, 1911, Page 3

a f Over here she gets HIS. GOVERNMENT SUES TOBACCO TRUST FACES SECOND ATTEMPT TO DISSOLVE IT. ATTORNEYS ADDRESS THE COURT Ask for a “Sane and Reasonable” Plan of Readjustment—Large Array of Legal Talent—Attorney General Wickersham to Make Argument. Cass trust’s New York, Oct. 31.—Lewis Ledyard opened the tobacco second fight for life in the United States circuit court here. Repre- sentatives of all the interests affected by the proposed reorganization of the American Tobacco company were on hand at the federal building when court convened. “ Judge Lacombe announced that counsel for the American Tobacco company would be heard first, then representatives of outside interests which are interested in reorganiza- tion of the company. Attorney General Wickersham is to be heard in behalf of the government after all the others have been heard. Mr, Ledyard started off with gen- eral argument in favor of a “sane and reasonable” plan of readjustment of the affairs of the trust. His words were followed closely by all in the room, especially by counsel for those “factions which are fighting the plan of reorganization as filed by the cor- poration. The array of legal talent before the federal court was the greatest gath- ering of lawyers since the Standard Oil company battled for life before the United States supreme court. Counsel. for the American Tobacco company were W. W. Fuller, general counsel, Alton B. Parker, Julius Parker, Delancey Nicoll, William W. Miller, William 8B, Hornblower and others. Among those representing the se- curity holders are former Justice Morgan J. O’Brien, Joseph H, Choate and Odrian H, Larkin. Among the lawyers representing the outside interests are Eugene Clifford of Chicago, representing the International Cigar Makers’ union; Adolph Kraus of Chicago, for the Re- tail Tobacco association, and the Chi- | | body of Catholics outside of Europe cago Cigar Leaf Board of Trade; John W. Yerkes for the Independent Tobacco Manufacturers’ association; ‘Henry H. Hunter for the Independent | Retail Tobacco association and Felix | Levy of the National Cigar Leaf To- bacco association. Associated with Mr. Wickersham for the United States government are James C. McReynoids, who began the prosecution of the tobacco trust, and Edwin P. Grosvenor, special counsel for the government. Millionaire Tramp Arrested. Troy, Mo., Oct, 31—J. Eads Howe, the millionaire hobo-philanthropist, was detained here by Postoffice In- spector J. D, Sullivan of St. Louis. Howe had attempted to sell stamps to two hotel keepers, the jailer and several merchants, all of whom noti- fled Sullivan to watch for him. In- spector Sullivan questioned Howe. He produced letters of identification and $1.25 worth of stamps. Howe, who is head of the Brotherhood Wel- fare association, is touring, Missouri, obtaining signatures to a petition to be presented to Gov. Hadley asking that the unemployed be put to work on public improvements this winter. Honor for Jefferson City Girl. Columbia, Mo., Oct. 31.—One of the highest honorr outside of scholarship that may be won by a woman at the University of Missouri goes this year to Miss Frances White, a senior, of Jefferson City. She has been elected president of the Woman's Council, which has in charge all ~ affairs pertaining to women at the university. ,and Telephone company. * INDIANAPOLIS NEWS News Item—“The English housewife Is talking of demanding her wages.2, WILL INVOLVE FATE OF INITIATIVE AND REFERENDUM Attorney General of Missouri Files Brief in Suit Involving Consti- tutionality of the Oregon Law. Washington, Oct. 31—Attorney Gen- eral Major of Missouri took a hand in the case gefore the United States supreme court involving the constitu- tionality of the initiative and refer- endum law of the state of Oregon. Mr. Major filed « brief in behalf of the state of Missouri, being permitted to do so because Missouri has a law identical with Oregon’s. The case in which appeal was taken is that of the Pacific State Telegraph The su- preme court of Oregon upheld the statute enacted by referendum, which assesses an annual tax of 2 per cent of the gross receipts against the tele- graph and telephone company. The appeal rests mainly on the ar- gument that a system involving the initiative and referendum is not a | representative system of government. A decision by the supreme court af- firming the position of the telegraph and telephone company would knock out “popular government” whereever its measures have been adopted in the United States. It is contended in the Missouri offi- cial's brief that congress alone de- termines what government is the es- tablished government in a state, and that congress alone may say whether that government is republican in form, Also that whether the state statute violates the state constitution is not a federal question. ——4 HOPE FOR AN AMERICAN POPE Catholics of United States Believe Way is Paved for An Irish- American Ruler. Rome, Oct. 31—Comment on the approaching consistory, when 17 cardinals, including three, and pos- sibly four, from the United States | will be created, continue to empha- size the great significance of Pope Pius’ decision to grant immediately to America four representatives in the sacred College. By some it is asserted that the way is being paved for the advent of an American pope. It is pointed out that the largest is to be found in the United States and its possessions, An Irish-Ameri- can pope is suggested for the day when it shall be considered no longer necessary for the papacy to be held ' by an Italian. Girls Shine Shoes for Piano. Princeton, Mo. Oct. 31.— Miss Myrtle Fair, a student of the Prince- ton high school, made $17 shining shoes on the streets here. Misses Gay Wilson and Cural Matsler made nearly as much at the same occupa- tion. They were trying to make enough money to buy a piano for the school. The eighty students made al- most $200 by the day’s work. Shot Deserting Husband. Davenport, Ia., Oct. 31.—Frank:. Kil- duff was shot and killed by his wife here. Mrs. Kilduff, whose husband is said to have deserted her, went to his place of business and asked him if he intended to support their child. He answered in the negative, where- upon she drew a revolver and shot him, She walked to the police sta- tion and gave herself up. To Study Salt Making. Washington, Oct. 31—In the line with the many plans of teaching com- missary officers the methods of pro- ducing and preparing for the market practically everything used by the army, Capt. Will H. Point, commis- sary, has been ordered to the salt mines at Hutchinson, Kan., to famil- jarize himself with the methods of mining and preparing salt for the market, butter. NCW) TO GHRE FEA Gill Cy C. H. Eckles, Professor cf Dairy- ing. College of Agriculture, University of Misscuri. ‘ The almost universal demand of consumers for better milk in Mis- souri makes it essential that the farm- er understand better what are causes of trouble-in handling milk. The mar- ket value of butter and cheese de- pends largely upon the presence of the proper taste and odor and the ab- gence of the undesirable flavors. The absorption of odors from the air is a common occurrence. So far as I know, none of the odors absorbed is benciicial, Milk, cream and butter abserb odors very readily, but cheese very slowly. On account of this char- acteristic, it is necessary at all times to guard against exposing milk to any odor. This means that the barn and surroundings must be free froin odors. Warm milk absorbs odors faster than cold. : Retailers are often blamed for odors and tastes which are absorbed from the refrigerator where the milk is Placed by the consumer. The odors of fruit are especially easy of absorp- tion by butter and milk. a The effects of bacteria, however, are far more important than the absorp- tion of odors. These odors may usual- ly be driven off at 130 to 170 degrees by heating the milk, Any feed which is given to the cow may give a flavor to the milk if it has a marked taste. Onions, turnips, green rye and certain weeds are the best known examples. We can under- stand how these feeds affect the milk more clearly by considering what hap- pens when a person eats onions. For aLout an hour after eating onions there is no noticeable effect, then the breath begins to smell of onions and the taste of onions is in the mouth. The odor of the breath comes from the onion products being cast off by the lungs, and the taste is due to the onion products coming into the mouth with the saliva. The entire circula- tion is filled with the volatile prod- ucts from the onion, and they pass out with every excretion and secre- tion. The same thing happens when a cow is given a feed wit a strong odor or taste. As soon as it is digest- ed it pa s into every secretion, in- chidin’ he milk. By thinking of these facts we can see that a feed liable to give a taste to the milk should be fel itumediately before milking so thet it will not have time to be di- eested, or at once after milking so that it will have «tinue to get out of the body before another milking, If a cow is sick—has indigestion, for example—the milk may have an objectionable odor or taste which has been absorbed by the circulation from the alimentary canal. Clean milk from & healthy cow has no “cowy” odor or animal odor, as is fully believed by many dairymen. The so-called ani- mal odor comes either from dirt in the milk or from an unhealthy animal. Any taste or odor that milk has when freshly milked is due to one of the causes mentioned. But it should be further understood that any odor or taste not present in the fresh milk, but developed later, does not come from the cow nor her feed. For ex- ample, if milk becomes slimy or bit- ter, or smells bad after standing some time, do not lay it on the cow unless it has the same condition when fresh ly milked. driven off almost entirely by heating the milk. The smell of onions or tur- nips may be removed almost entirely by this means. In some localities, especially in the South Atlantic states, milk is often pasteurized with this object alone in view. Under usual conditions this source | of tastes and odors is of compara- tively little importance. As a rule, the cow produces miik pure, and the responsibility for the many troubles that appear in handling should be placed where it belongs—on the per- #on handling the mili. Practically all tastes and odors that develop in milk on standing—and we know there are an infinite number— are due to bacteria. Milk itself has no power of changing in any way. We speak very often of milk souring, as if it were the only thing that hap- Pens to milk. It is the most com- mon change, but there are several others. One kind of bacteria causes milk to sour, and another produces gas, and, if present in large numbers, may make the gassy curd and spongy cheese so much dreaded by cheese makers. Another familiar germ causes ordi- mary decay or putrefaction of milk with the bad tastes and odors com- ™mon to such changes. These are the cause of much of the bad cheese and Others produce the ropy or stringy milk so much dreaded by the milkman. The feed of the cow has nothing whatever to do with this stringy milk. It is not uncommon for the milk dealer to be driven out of business by the ropy milk bacteria. Others produce bitter milk and bit- ter cheese. Occasionally a factory be- comes infected with these bacteria, and the cheese may be worthless. The bacteria which cause these changes in milk are as well kaown to the bacteriologist as are corn and wheat to the farmer. He separates them, grows them, and studies them. The success of the dairyman depends Taints from the feed are | maker. Under ordinary conditions the butter, whether it be good or bad, depends upon the kind of bacteria which have developed in the cream, and only to a slight extent upon the feed of the cow. ‘The first principle in handling milk, and perhaps the most important, is to keep out as much bacteria as pos- sible. This requires care and atten- tion to many details, but it may all be summed up in one word—cleanll- ness. Wherever there is dirt or de composing matter there we have bac- teria. Most of the dirt, and there- fore most of the bacteria, get into the milk during the process of milk- ing. The cow herself is the chief source of contamination to which the milk is subject. Especially is this (vue when the cow is kept under the cor ditions found in some barns. The cow must, first of all, be kept decently clean if it is expected to pro- duce milk suitable for human food. In many cases the difficulty is attrib- Put the cow in a well-lighted stable vith a good floor, a platform the prop er length to stand upon, a suitable gutter and a manger, and it is pos- sible, at least, to keep the conditions fairly good. Then keep the cow de- cently clean, Curry her and brush off the udder and adjoining parts of the body with a stiff brush before milk- ing Do not depend upon a strainer to take out the dirt. Straining milk does not help the conditions of the milk in the least, except in appearance by removing the visible dirt. It does not keep an. hour longer when strained than if not strained. My students have several times demonstrated this to be a fact. The only way to have clean milk is to keep it clean in the first place. Next to dirt in the barn as a source of contamination comes improperly cleaned utensils. A single dirty can may contain more bacteria than there are inhabitants in the world, and as soon as the milk is placed therein they are ready for business. In clean- Ing utensils a brush is the only proper thing to use; a dishcloth is not only unnecessary, but should not be al- lowed to be used in cleaning pails, cals or cream separators. All these and many more details are covered by the one word cleanli- tess Cleanliness is keeping bacteria 3ut in spite of the best efforts auiliness many bacteria will find rowiy into milk. If we wish to eoailk or cream to keep in good lition some time, we must check acteria from growing. The only harmless method of doing this is cooling. Vo get the real ben- elit of cooling, it must be done at once after milking. Tt is very im portant that it be not del d. Milk cooled at once to even 60 degrees and | kept there will usually keep sweet 48 hours or longer. Of course the most affective cooling means reducing the temperature to 50 degrees or under. When cooling milk care should be taken that it is really cooled. It will not do to set an eight-gallon can of cream {in a tub of well water and think it is properly cooled. <A ther- mometer should be used often enough to make sure that the cooling is really effective. One of my students took two ecight-gailon cans of milk andj cooled one to 50 degrees. The other uncooled, and the two stood side | ide in a room at 55 degrees. The remained sweet six soured in 48 ny cooled sample | days. The uncooled | hours. | Cleanliness and coldness are the {two great principles in handling milk. | [HOG WORM TREATMENT F. G. King. Department of Agricul- ture, University of Missouri. The presence of worms in hogs has caused as much trouble and annoy- ance as any other ailment, except perhaps the cholera. Very few herds are entirely free from them, and many are so badly infected that hog raising | 1s not a profitable business. Most of the farmers of the state consider worms the greatest troublesome fac- | tor in hog raising. The most successful and general | treatment for worms is some form of corrective for the whole system rather than an actual remedy for the worms The condition of the pig is very in portant, as in good condition he i able to resist more than when in poo condition. A variety of remedies are used fo this trouble in hogs. Salt and wood ashes, copperas, charcoal, sulphur } and others are quite generally used Probably the most satisfactory rem- edy is one recommended by Purdue university. It reads as follows: “To destroy the worms or drive them out of the intestines a number of different drugs could be used. The simplest treatment for intestinal worms is turpentine in milk. The does given is one teaspoonful of turpentine for every eighty or one hundred pounds of live weight, and is more ef- fective if repeated for three days in succession. A mixture of powdered areca nut and worm seed in teaspoon- ful doses is also recommended. San- tonin five grains and calomel three grains for every eighty pounds of live weight is a very effective remedy for Tound worms. All powdered drugs are best given in ground feed and should be well mixed with it or each pig will not get the proper dose. For best results the uted io poor arrangement of the barn. | Potatoe Per Bushel 0c JUST RECEIVED TWO CARS OF FANCY MINNESOTA Burbank Potatoes The kind you want to put up for winter use— now is the time to buy before the price goes up as this is a very low price. Fancy northern Cabbage, tb.......... 12€ Round Oak Stoves Weare headquarters for the celebrated Round Oak Stoves, which are the best make of heating stoves in the world. We also have a good assort- ment of other stoves that are cheaper in price, and if you want something cheaper than the Round Oak we have it. good 16 inch Oak Stove from Can sell you a '* $12 up In wood stoves we handle the Wilson Heater. If needing a stove don’t fail to see us as we are in position to sell you if you give us a chance. Cook Stoves and Ranges We handle the best line of stoves and ranges made. We have a full line of Superior Cast Cook Stoves and the Malleable Ranges, and they can’t be beat. Don’t forget that we are headquarters for Hardware, Groceries, Queensware, Wagons, Bug- gies, Harness, Bale Ties, Field Fence, Barb Wire, etc.,and want your business. Yours tru ly, Bennett-Wheeler MERCANTILE COMPANY Phone 82 Butler, Mo. CURE COLDS QUINARET S A laxative tablet superior to anything sold for colds, and it’s for colds only. P. D. Q. Liver Tablets An exceptionally fine tablet for the pre- vention and cure of constipation. We Make Them We Sell Them We Guarantee Them The United Drug Company 13 EAST SIDE SQUARE BUTLER, MO. largely upor how he treats these bac- teria, although he may not know there fs such a thing. This is especially true of the butter maker and cheese Digs should be starved for twelve hours and given a physic of castor. oil or calomel along with the remedy. Peoples Bank Butler, Missouri The Remarkable Success of this bank is built on the friendship of its- customers gained by earnest at- tention to their in- terests The Bank on Which You can Always Bank