Grand Rapids Herald-Review Newspaper, October 29, 1913, Page 7

H PAGE SIX the original designs. lence of each garment. suits that the with style. and Millinery at the Mrs. W. Dae Well Dressed Women Recognize that the best materials and most careful tailoring cannot make a distinctive coat or suit unless the design has individuality. : That is one reason we purchase our garments from one of the largest manufacturers in the world. They employ high class designers and even thus, with all their care, offer for sale only about one-quarter of You will notice when you call at our Cloak and Suit department that each garment has individuality— you will see litle distinctive touches. You are sure to be impressed w.th the fit and the general excel- And its on such coats and PALMER GARMENT trade mark appears. You may depend on full value 20 Per Cent Off Sale until Saturday, November 4th, on all Suits, Coats, Skirts STYLE SHOP Opp. Powers’ Hardware, Grand Rapits, Minneso,, oy A. Ryan CLEARING MEET IS A GREAT SUCCESS Continued from Page One ployed for putting wild land in condition for the plow were shown, The speaker, however, did not advocate the use of expensive ma- chinery for this section where the stumps are all comparatively small’ He considered dynamite and horse- power by far the cheaper method. Mr. McGuire said that the northern| portions of the states of Minnesota, Wisconsin and Michigan wer bound to become the dairy section of this country, and the only draw back to the rapid settlement of the terrilory were the stumps, and these were not serious, as by, cleaning up the land around a fine ignds by grazing them while the profit could be gotten from such stumps were rotting. Mr. McGuire ‘said that the state of Minnesota, had more potential weallh in its stumpy land than in all of its iron mines combined, “because whereas the extraction of the ore left nothing but an unsightly hole in the grou the clearing away of. stumps made for continued and ever-increasing prcsperity. Yesterday morning the actual jwork of demonstrating the diffe- rent means generally employed in Jand clearing in this section were begun by Supt. McGuire, F. B. Me- Laren and D. E. Willard. Horse power, dynamile and verite were used, and the proper methods of stump pulling, piling and burning shown. The demonstrations along this line were of ‘particular in- terest as the removal of stumps is one of the most vexatious ques- tions confronting the new settler in a timbered section. In the afternocn A. B. Hostetter agricultural expert for Sts Louis county, gave a very interesting talk on “Crops for Newly Cleared Land. | Mr. Hostetter is a strong advo- | cate of crop rotation while the land is still yung; and considered a grain crop—preferably oats—th best td put into ground freshly broken. After this the rotation as followed out by the Experimental farm had been found by him to produce the most satisfactory re- sults. 0 | : H.W. Foght, a school inspector from the department of educa- tion at Washingion, was present and spoke .on agricultural condi-' tions as he had observed them in’ other countries, particularly Den- mark. He said that conditions in| this section were ideal for becom- | ing the great butter and pork pro- | ducing section of America, just: as This forenoon will Be given over to further demonstrations in land clearing with teams and stump pullers under the direction of Supt McGuire. John T. Stewart will speak on “Farm Drainage,” and there will be exhibilion of stump pulling by machinery, manufacture of the appliances showing the workings of their machines. In the afternoon Dr. Alway will addre the gathering on “Soils and Soil Management,” while in the evening Fred ‘Ward will discuss “Rural Organization.” and Prof Storm will address at the meeting on the sub- ject of “Rural Education.” On Thursday Mark Thompson and F. B. McLaren will speak on “Preparation of Land for Crops,” followed by Prof. Andrew Boss on “A Cropping System for Timber- sands.” There will the breaking and tilling of land an an address on the “Construction of Farm Buildings,” by Supt, Me- Guire. Friday will be live stock day,, and addresses will be made by ‘Supt. MeGuire, Supt. Wilson, and | large clearing is not necessary any- others. At 3:30 p. m. the meeting | way. His ideal farm is one where will be addressed by Dean A. F. Woods of the University. eourse will close with a banquet at the Experiment farm. The weather during the early ‘part of the week has not been | ideal. and the attendance would no doubt have been. much greater had other conditions prevailed. As it was, however, the number attend- ing was fairly gold, and these are enthusiastic in their praise of the practical lessons learned. While a great deal of information is to be gained through the books and pamphlets issued by the state and different bureaus, these demon- strations right in the field are of |point and the raising of them inestimably greater value. We hope that those of our readers who have not thus far had an op- portunity toa attend the meetings will avail themselves of the oppor-| filled all through the work. The tunity offorded to be presert the rest of the week. Supt. McGuire to whose work and presentations |Wingineered such a good natured) tha meeting was made possible, is very anxious that every farmer who has a cleafing problem on his hands shall receive the full bene- fit of this course, and everything ‘is being done to make the meet interesting and profitable. The in- structors are the foremost men in the country in their respective lines and it is hard to see how a farmer could spend a little time to greater profit than by attending the gatherings. Engine Remains in River. Denmark is of Europe. Mr. Foght| The threshing machine engine isa strong advocale of co-cpera- tion among farmers, and spoke of the advantages this system had proved in the marketing of pro- ducts in the older countries he had visited. In the evening Mr. Hostetter and W. A. Dickinson lectured on potato growing and general farming opera tions. using sterecpticon views to illustrate their talks. The ad- dresses were made at the farm and the inclement weather kept many ‘away who would otherwise have been present to listen to these im- portant and interesting ~‘scourses.| bridge was defective. | belonging to Fred Ingersoll from north of Warba is still in the Prairie River just above the big bridge near the Gunn station. Tha engine and separator broke \through the bridge some time ago while Mr. Ingersoll was crossing. The township engine was furn- ished to him and he has been us- ing it sinee to run his threshing outfit. The damage is consider- able and the question as to who is due to pay such damages will probably have to be settled by ja jury. Mr. Ingersoll says that the at also be a@/at an expense of $50 per acre. His demonstration with machinery for | point in this connection is that it The | vation. On this area would be hay, HOOLIHAN LEADS | POTATO RAISERS Continued from Page One about one foot of earth and Friday hauled them to his cellar. George Heinzeiman reports a very goou crop as can be seen when it is stated that he raised 3,000 bushels of excellent potatoes from 15 acres. U. C. Gravelle, another of the farmers near Pokegama lake who does things right. had a crop of 1,000 bushels irom five acres. C. A. Buell had a field of four acres and was rewarded by a yield of 800 bushels. Mr. Buell like many others hurried wich the harvesting, but with all the hurry barely fin- ished in time to avoid a loss from the freeze. Neil Mullins raised 2,500 bushels and got them, safely stored before cold weather came. This was from 14 acres. John Fraser near LaPrairie, had planted 25 acres from which he se- cured 3,100 bushels. The four acres which D. C. An- derson had raised all froze with the exception of about 20 bushels. Ii will be seen from the forgoing notations as to the results of pota- toe culture around Grand Rapids, that the average yield would be placed at 200 bushels. With the price at 40 cents the crop proved a fairly lucrative one. WRRBA TEACHERS VERY SUCCESSFUL Continued trom Page One experience of ten “years spent at the tarm, and he has found out a number of things which he is now able to tell with telling effect. He siated that ten years ago the land that would have taken $0 ‘per acre to clear, can today be cleared for about $5.00 per acre. ‘During that time ,the land has been producing a wonderful crop in dairy products. | This land with the stumps on it, was sowed to grass and the cows have been allowed to run there, keeping down the small trees and shrubbery. The land has produced just as much grass for grazing as though it had been cleared then is not so absolutely necessary to clear a great lot of land for the \‘:plow, but rather should it be «atilized for grazing purposes at first. i Mr. McGuire contends that a very there are just 24 acres under culli- corn, fodder, potatoes and one acre of turnips, beets or rutaba- goes. fe j The use of fertilizer on the farm received some attention. The value of manure was shown, and farmers were advised to keep up the land by the hauling of manure. It is one of the most important questions for the farmers and should be attended to as regularly as the crop planting. | The potato crop was classed as the most important one of this section from a commercial stand- should be made a study with that view in mind. | The meetings were held at the village hall and the room was teachers at Warba should certainly >be complimented for having en- gathering with such attendant suc- cess. { Much Farm Land Sold. More farm land has been sold in the vicinity of Nashwauk this sum mer than ever before. P. H. Tvedt. who is agent for the Great Northern lands north of that town, has disposed of a dozen forty-acre tracts at prices ranging (from $10 to $1250 per acre this fall and says that there are nu- merous inquiries for land every day by prospcetive purchasers. Origin of Ragtime. How did we begin to ragtime? Old playgoers will recoliect the Bohee brothers, who came over in the early , eighties and sang plantation songs in ragtime to banjo accompaniment. And years before this there was the famous “jimcrow” song and dance brought over by Dan Rice, the first “nigger” minstrel. The early plantation songs / were at one time thought to be folk |songs brought from Africa, but the | generally accepted theory is that they ‘were picked up by the negroes from | the revival preachers. But the curiously marked rhythm of the melodies—rag- time—is of undoubted African origin — CAUSE OF BAD FLAVORS IN BUTTER Bad flavors in butter come from two sources. They may be absorbed from odors, and they may be caused by the presence of bacteria. Odors may get into the milk in the barn, coming from the cow, the milker, the utensils or from the food or dust, says the Kansas Industrialist. The sec- ond source is in the milk house. from the separator or containing vessels. If the separating is done in the barn, so much the worse for the cream; if _done in the kitchen. food flayors are absorbed. The churn is the third source of bad flavor. When not prop- erly cared for it soon grows musty. A churn that is not well cleaned before and after using affects the taste of but- ter. Butter churned too soft cannot be properly washed and so contains a great dea! of buttermilk. Buttermilk contains, besides water. the solids case- in, albumen and milk sugar. Milk sugar is used as a food by the fer- ments which are secreted by the organ- isms. These ferments destroy casein The American Guernsey Cattle club was the first organization of its kind to establish an advanced registry on the basis of a year’s production of butter fat. No ani- mal of any age can get into this advanced register that does not pro- duce more than 600 pounds of but- ter fat in one year. The average of the thirty-five leading Guernseys in the 1912 list was over 707 pounds of butter fat. Not everybody can own such cows because they do not exist in sufficient numbers. Yeska Sunburst, the Guernsey cow shown, is one of the good ones. She is own- ed by H. D. Griswold of Wisconsin. and albumen in the buttermilk con- tained in the butter and so cause ran- | eid or putrid butter. Fermentation begun in cream does not cease in butter. It may go far enough to break up the butter fats, causing il] flavored butter. Odors get into the butter, or they may get into the milk or cream and then be imparted to the butter. The greatest source of bad flavor is from cream that has not been properly cared | for. Milk, cream or butter absorbs odors if kept in a fruit or vegetable cellar or in a musty, ill ventilated | room. Even musty wells or ill venti- lated caves impart peculiar flavors. One of the most common disagreeable flavors is known as “weedy.” The cause is laid to feed, but in most cases it is due to rapidly growing organisms | which get into the cream from unclean surroundings. To prevent bad flavors in butter great care must be used in milking, in handling the milk and cream and in| making the butter. Everything used must be kept in a sanitary condition. Milk in a clean, well ventilated barn, using care not to raise dust. The milker should wear while milking a clean apron or a pair of overalls. Uten- sils, including the separator, must be washed and scalded after each milk- ing. Use milk utensils with no open seams. The milk must be removed from the barn immediately after milking. Cream will keep best if kept in a clean, well ventilated room, preferably a separate milk house. Warm and cold cream should not be mixed. HAMS OF FINE FLAVOR. Directions For Curing and Smoking According to a Famous Recipe. After the hogs have been killed and the meat thoroughly cooled the fresh surface is sprinkled with fine saltpeter until the meat is white, says the Farm Magazine in describing a good recipe for curing hams. About three or four pounds of saltpeter are used to 1,000 pounds of hams. Fine salt is then rubbed over the entire surface, and the hams are packed in bulk not deeper than three feet. In ordinary weather they should re main thus for several days, at least three. Then break the bulk and re- salt with fine salt and again pack. Each ham should remain in bulk at least one day for each pound of weight. The hams are then hung up and gradually smoked for thirty or forty days with hickory or red oak bark. When the smoking is complete they should be repeppered and placed in canvas bags to guard against vermin. The hams cured as indicated improve with age, and are considered about perfect. Hogs Need Much Water, Water is as essential in the pro- duction of gains on a hog as is grain. If grain fell from the sky and we had to grow water our estimation of their value would be reversed. For the reason that water is free and every- where available the failure to supply plenty of it fresh for the hogs in sum- mer is absolutely inexcusable. With two inches of fat all over his body the hog does not need 90 degrees tem- perature to keep comfortable. In sum- mer he suffers much from the heat, and his greatest relief is in water. It thins his blood, cools him off and makes him happy. A happy hog grunts. A grunting hog is contented. A con- tented hog is profitable. | pore HIS HONORS MEEKLY. — Likewise the Substantial Trimmings That Went With Them. While he was attache of the British |} embassy in Washington the late Henry |Labouchere. when a young man. turned up in New York one day hungry and penniless. | At noon, with bis usual reckless dar- ing, be entered a Broadway chop- house—one Muldoon’s—and ordered a modest meal. But he had no idea how he would pay for this meal. Perhaps ,be would leave his tgt or boots ip pledge for it. As he pondered the {matter he noticed that the waiters. who were staring at him oddly. were all Irishmen. Were the waiters aware of his lack of funds? His luncheon seemed strangely long in coming. But just then a waiter bent over him and whispered “1 beg pardon, sir, but are you the patriot Meagher?” Now. Meagher, Labouchere knew had aided Smith O’Brien in his Irish rising, had been deported to Australia and had escaped thence to New York. The ready young man, in answer to | the waiter’s question, put his forefinger {upon his lip. “Hush,” he murmured. And he looked around the room cau- tiously. It was at once felt that Labouchere was the patriot Meagher. And so the choicest wines were set before him. and, in place of the modest chop he had ordered, a luncheon of nine or ten elaborate courses was brought on. At the end, lighting one of the estab lishment’s finest cigars, Labouchere de- mianded his bill. His waiter smiled. retired and soon came back with a big, handsome man—the proprietor himself. The proprietor, bending over the youth, said earnestly “From one like you, a sufferer in the good cause, | can take no money. It ; has been a privilege to serve you, sir | Permit a brother patriot to shake you by the hand.” And Labouchere shook hands witb | the proprietor and with the dozen waiters and stalked fo into the cold world with the stern, sad, but indomi table look which it seemed to him that an exiled patriot should wear. Aspiration. Did you ever hear of a man who had striven all his life faithfully and singly toward an object and in no measure obtained it? If a man con- stantly aspires is he not elevated?— Thoreau. Willis Is Barking. Edward Bulwer Lytton Dickens, the youngest son of the novelist, emigrated to Australia and died in Sydney at the age of fifty-one. He represented a con- | stituency in the parliament of New South Wales for six years. Once when he was addressing the house in Sydne} | he was again and again snappishly in terrupted by a member named Willis At last Mr. Dickens stopped to remark: “Mr. Speaker, my father coined a fa mous phrase, ‘Barkis is willin.’ Un | der present circuinstances I am strong | ly tempted to reverse it and say. ‘Wi! lis is barking.’”” The house laughed and the interruptions ceased. Disfigurement Explained. One day an El Dorado man met up with a citizen who evidently had had trouble. His lip was split open, and two of his front teeth were missing | His left eye was entirely closed. and his right orb of vision was surrounded by a deep border of blue black color. “Been fooling around a mule?” cheer- fully asked the El Dorado man. “Nope,” gloomily replied the tan with the split lip. “I saw a man yes terday, and we got to talkin’ about Saves “THAT'S WHAT I TOLD HIM.” Kansas and other states. He said to me that Kansas is no good; that any man is a fool whv will live in this state.” The El Dorado man flared up at once. “The man is a liar.” “Yes,” said the disfigured man sadly; “that’s what I told him.”—Kansas City Star. Well Countered. Andre de Fouquieres, the cotillion leader of Paris, is, like most cotillion lenders, very gentle and mild. of man- ner. During M. de Fouquieres’ visit to New York a well known matron, after talking to him for some ten or fifteen minutes at a dance, said: “Now, trot along, M. de Fouquieres. You're altogether too ladylike for me.” The young Frenchman, rising,. an- swered: “I’m sorry I can’t say the same for vou, madam.”—Exchange. IN THE HORSE BARN. Don’t forget—water, hay, wa- ter again, then grain. < If a horse is tired give him some hay to nibble on for an hour or so. Grain should never be given to a weary horse. Let him rest first. Salt should always be kept be- fore the horses. They will then eat just what is needed. Horses should be frequently watered, but let the horse that is overheated have only a few fi swallows until he is cool. B Look out that your horses are not overcome with heat Drive and work carefully. Feed more oats and alfalfa and less corn now, as corn lacks sufficient muscle making protein for the working horse. In stallion service fees a man generally gets just about what Mex he pays for. Soundness should be the basis in selecting a draft ¢ stallion. * OOO0OOOO000000000000000O8 ‘EDUCATING THE COLT. Firm and Gentle Methods In Training Give Best Results. By the time a colt is ready to wean he can be halter broken with very lit- tle trouble if you spend a few min- utes each day petting and feeding him out of hand little things he likes, says J. E. Myer in the American Agricultur- ist. When you want to halter him go about it in an easy manner. Take the halter into the stable and let him touch it with his nose. As soon as he thinks it won't hurt him rub it gently oe about his head, letting him feel it when he seems to be in doubt. Do not try to hold him to put it on, but wait until he will allow you. Then put it on and take it off a few times, after which you can leave it on or put it on without any trouble. When the colt is large enough to harness take the skeleton part of the harness and make him acquainted witb it by letting him touch it with his nose. Then rub it down his neck and across his back till he doesn’t “ mind it. Do not try to break him in one day. About twenty to thirty min- utes a day is as long as you can keep his attention. After he is used to the harness put an open bridle on him in place of the halter and have an easy bit, over which do not allow him to get his tongue. Take him into a small in- closure if possible and teach him to guide. In doing this and until you hitch him up it is best to run the reins through the shaft carrier. Teach him to guide one way before trying the other. After he will guide easily both ways pull him first one way, then the other. His mouth is very tender, so do not be rough with him. Now you are ready to teach him the command “Whoa!” Start him with a little pull or a touch and stop him by a seesaw pull, saying “Whoa” at the same time. Stop him at the same place for a few times till he stops of his own accord; then make him go on and stop anywhere you want to. Reduce your pull on the lines till he stops at the command. When ready to teach “Get up” let him stop; then pull very lightly on one line; touch him with a whip and say “Get up,” all at the very same time. Repeat till he pay starts and stops at either command. He will now be ready to hitch up. Put the harness on and drill him two or three minutes as before, then hitch him to something light if possible, let him know that he is attached to a rig, shake the shafts against him gently and rattle the wheels, have an assist- ant help him start the vehicle, go a few feet and allow him to stop and think about what he has done. Have a helper assist him to turn by pressing the shafts against him and back up by pulling the vehicle back. When he is afraid of anything talk to him gently and allow him to approach the object and touch it with his nose. If you lead him up to anything don’t allow . him to hurry when you are leaving it. Be firm, but gentle, with the colt and you will develop a horse that will re- ~. & pay you with good, honest work all his life. When Pastures Are Dry. The late summer is always a trying time for the dairyman. Flies are bad and pastures short. As soon as any shrinkage is noticed in the milk flow | some provision should be made for supplementary feed. Fortunate indeed a is the dairyman who has a supply of > 4 silage left over to fall back upon at Fe tend into the fall and winter season. Even though it may seem troublesome and expensive to keep up the milk flow at this period, it oftentimes will pay in the results which will follow later in | the season.—Kansas Farmer. ‘ E | Permanent Pasture For the Boar. It will pay you to go to some trou- ble to get an acre lot well set with Permanent grass for the boar to run in. Having running water in the lot if possible. build bim a shed, tight on three sides and open on the south, and. with pieuty of grass be will cost you | very little feed. - Farm Progress. | Sorghum as a Soiling Crop. { Sorghum is one of the best crops } for soiling. especiatly for dairy cows cat } | and swine. Every farmer should have ap acre or two of very rich land to) plant in sorghum for late feeding. There are very few crops equal to ~ sorghum in yield whoo conditions are 4 | favorable for it é