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,f,r« «v *5'
K? V.V «'W
Yom pay no more for standard
machinery than you do for the
When you buy your needs here,
you are always assured of ex
tras just when you need tliem
for we keep a complete stock of
extras and can furnish them to
you on a moment's notice.
No better machinery is made in
the world than the famous
John Deere Machinery
Headquarters for the
Advance Threshing Rigs
We have a complete rig in our
demonstrating room and would
be pleased to have .prospective
ALE IMPLEMENT GO.
MINOT, N. D.
Fire, Hail, Tornado, Plate
Automobile Insurance a specialty
Don't take a chance on your
car while our rate id only
We Guarantee Prompt Payment on all Losses
J. A. ERICKSON, Manager
Leland Hotel Block Telephone £39
B. E. STEWART JOHN SUNDBY
Ship Ywr Hldi, Fir and Wool to
pay highest prices and make quick returns..
Write to iis for shipping tags.
PWe tan all kinds of hides ^for robes and rugs.
MINOT HIDd & FUR CO.
'You can save from 10 to 25%
by shipping your goods to ua.
^Square deal at all timea, ~v
Sr# Write lor oar latest prices.'-
We famish shipping tags and
rope to our shippers.
MINOT HIDE & FUR CO.
310-312 E. 1st at. jcinot, n. d.
Phone 680 red
WOOL and TALLOW
.JIMHPMP. /iCNHNBR r^s,
By W. 0. Palmer, Agricultural 4
Editor, North Dakota Agrl- 4
The value of hay depends a good
deal on the stage at which it is cut
and how it is cured. Alfalfa should
he cut when it begins to blossom. It
gets woody very fast from that time.
Cut clover when in full bloom. It has
the highest food value at that time.
Timothy can be allowed to go till
seeds are beginning to form, and
hromus the same. Western rye grass
gets wiry very fast after it blossoms.
Drying the Hay. There are two
ways of getting the moisture out
of the plant after it is cut—First.,
•vaporation through -the leaves:
second, evaporation through the
stem. The first is the natural
way and much the fastest way. If the
cut hay is allowed to lay in the suu
for a day or more the leaveB will dry
up and then the moisture in the stem
can not pass up and through them.
The leaves should be kept from dry
ing out and to do this the hay should
not be allowed to lay spread out in
the sun for more than an hour or two,
but put into windrows or, better yet,
Into cocks. Leave for a couple of
days and the hay will be dry enough
to stack. It will not seem as dry as
it really is as the leaves will have
some moisture in them, which is well,
as it keeps them from rotting off.
When hay is dried in the sun the
leaves dry first and in handling rattle
off, the stems may contain all their
moisture while the leaves are perfect
ly dry, which is often deceiving, mak
ing on think the hay is drier than it
Color and Flavor. When hay is left
spread out in the sun it bleaches and
loses its bright green color. At the
same time it is losing its Havor.' On
going into a mow of clover or alfalfa
hay that has been cured green a
strong odor will be noticed this is
valuable, as it flavors the hay and
that makes it taste good to the ani
Summing Up. Do not let the hay
plants get too mature before cutting,
and do not cure by letting the cut
bar lay out in the sun. It prevents
the moisture getting away properly,
oauses bleaching and drives off the
DEPTH OF SOWING.
Pi«. 3—Deep sowing does not make
the seed' was1 deeper than the plant
waited'to start its root* system, so it
ma a little* stem up towhere it want-
I to start rooting and there started
a mew root system.
Sowing the seed too deep hurts the
plant In that it takes a good deal of
energy to push the stem up through
the soil, And the further It has to go
the more work- it takes.
The depth of sowing should be guid
ed by the seed bed., and the moisture.
In a good seed bed with a good mois
ture content two Inches-will be deep
enough. -In case the seed bed is poor,
it may be necessary to sow deeper.
The best way to convince ones
self of the way the plant will root
Just so deep, regardless of ths depth
sown, Is (o pull up a few grain plants
and see fbr ones self.
Manicuring the Bull.
The feet of a bull demand more or
less attention, especially if he.is rather
closely confined and getting a liberal
supply of grain. The feet should be
trimmed so that the animal always
has the proper use of them. Some
bulls are as easily handled 3 a gentle
horse, and their feet can be trimmed
without the slightest difficulty. How
ever, this is rather the exception than
the rule. The most satisfactory way
la to put the animal in stocks and
raise it off its feet. Then by strapping
the foot to be trimmed solid to a beam
so that the sole will be faoing upward
the operation can be executed with
pincers and chisel in a few minutes.
Care should be taken to avoid cutting
too deep or into the sensitive part of
the toot, as this would be very likely
ta oauee bleeding and lameness.—Pro
flssaor T. O. Mlakler, New Jenay.
MAKING HAY. CAKING FOR CREAM.
4—^—=K II I ii =4
4 w. C. Palmer, Agricultural Ed- 4
itor, North Dakota Agrlcul- ~4
It is commonly thought that by
•owing' the seed deep that Mm plant
will foot deeply. In Fig. I the seed
ef i^aat A. waadown one and one-half
taohes deeper than that of plant B.,
yet they are rooting at exactly the
sidio' dispth. In the ease of plant A.
By 0. L. Martin, Professor of 4
Dairying, North Dakota Ag- 4
4 44 +,+
The influence of temperature upon
complete removal of butter fat from
skim milk with the hand separator
and the development of flavors in
oream are often not well understood
When the milk is drawn from the
animal the temperature Is about 98
degrees, but it cools very rapidly in
contact with the air and the utensils.
It is found that when milk Is separat
ed at about 80 degrees,to 85 degrees
that a less butter fat is left In the
skim milk. The reason for this is
that there is a greater difference be
tween the weight of the* skim milk
and the butter fat at this temperature
than when it is cooler. This causes
the heavy skim milk to be forced to
ward the outside of the separator and
the cream toward the middle, hence
more complete separation. If the
milk is allowed to cool to 70 degrees
or lower before separating the weight
of the butter fat and skim milk are
so near alike that poor separation will
Another reason for separating the
milk immediately after milking is so
that the cream may be cooled. The
bacteria or little organisms that pro
duee the bad flavors in milk and
cream require plenty of food and a
warm place to work. They live upon
the milk sugar that remains in the
cream after separating, so unless the
cream is cooled they go right to
work. The bacteria-that produce the
bad flavors in dairy products came
from the dirt of the cow, dust in the
alitor dirty utensils. It is difficult to
pVevent a few from getting into the
milk, but many are removed by the
separator and those left in the cream
may be kept from developing* if the
cream Is cooled to 50 degrees or low
er immediately after separating.
A great deal of the poor cream de
livered to the creameries could just as
well be kept in good condition if kept
in cold water so that bacteria could
PIG. 2—Milk cooler made from barrel.
not work. A plan for cooling cream
is suggested in Fig. 2. An old barrel
or a small vat set between the pumf
and the stock watering trough so that
cold water will be kept about the cans
will improve the condition of the
cream wonderfully. As most of the
well water is close to 50 degrees in
temperature, however, the cream will
always be somewhat higher than the
layer" of watef-just around the can,
so running the water through the vat
will replace the warm layer of water
next to the can with cold water. This
is the only way to remove the beat
from the cream, hence the need of
frequent ohange of water in the vat.
Often "when a farmer has only a
few oows the eream is delivered only
once or twice a week, especially in
busy seasons. That Is usually the
time when cream needs the must at
tention, so with the use of some de
vice as suggested the quality of our
cream can be greatly improved.
Another important point in this con
nection Is the mixing of warm and
sold cream. This never should be
done. It is a sure way to develop
poor flavor, because it gives the bac
teria In the cold cream an opportu
nity to work again and If this is re
peated several times bad flavors are
sure to result.
In conclusion, I recommend separat
ing the milk, as soon as poss'ble after
milking, cooling the cream witn plenty
of cool fresh water, keeping the cold
and warm cream separate and deliv
ering to the- creamery as often as
necessary to keep the cream sweet.
ADULTERATION OF PAINT.
Seme Information of Great Value to
In Paint Queriee, Patten has the fol
What hurts the quality of paint
Answer: Adulteration in the liquids.
What are the most common adulter
ants in the liquids
Answer: Water and benzine.
How can one easily lefun if these
adulterants are used?
Answer: You can at once detect
the presence of benzine by the smell.
If water is in the paint, a pieoe of
gelatine will get soft If left In* the
paint over night.
Will gelatine get soft In purs lin
seed oil paint?
Why is water put in paint?
Answer: To cheapen it
Is that the only .reason?
Answer: No. jl
What else does water do In paint?
Answer:.. .It makes paint look
What is the object of that?
Answer: To cause the people to
believe they are tatting more for their
Braenlaaf, Bradford & Nash
Attorneys at Law
John I3hr block
Minot North Dakota
F. B. LAMBERT
P»lda, Haker, Kelso & Greene
OFFICE: over Citizen's Bank
MINOT, N. D.
DORR H. CARROLL
Lee bik. MINOT, N. D.
Attorney at Law,
Hoom 5, Lee block
MINOT, N. D.
E S I N E
MINOT, N. D.
HALVOR L. HALVORSON
Office over Citizen's Bank
MINOT, N. D.
OQce over Man* Bros. Great Northern Caah
Store. MINOT. N. O.
P. J. ENCESETH
Local Collection* a Speolalty
MINOT. NO. DAK
CHAS. J. WE AGENT
Successor to U. A. MO nnet
*21 S. Main tit. Minot, N D.
PHONIC Dojr Call S99
PHONE Nifkt Call
MINOT. N. D.
Fiaal Proafs asi Casksts DefeiM.
MINOT, N. DAK
A N E S O S
C. A. JofcDttD block
MINOT, NOlTIi I'AKOTA
Woodruff & Idolpia
Post Office block
MINOT, NO. DAK.
Modern Woodmen of America
eeta every Ffret and
over the Grow Clothing
la each Moats
The Boral Neighbor me
Third Friday each asonth.
in the Wheeler hall over
Aajroae wishing information as to transfer
etrds or any thins of interest to Woodmen,
call en K. 1. HARTHOCSK, Clerk,
Andersoh Bros, hide house. Minot. N. D.
Money to Loan
$390, $500 to $30,000
for Farm Loans and City Loans
Savings Deposit Bank
Spralna require careful treatment.
Keep quiet and apply Chamberlain's
Liutment freely. It will remove the
eoreaeaa and quickly restore the parte
to a healthy condition. For aale by
Dr. ARCHIE D. McCANNEL
Practice Lkait* jj
Bye, Bar, Neee sad Threat
MJNOT, NOt 1H DAKOTA
J. D. TAYLOR
5UBQE0N G«HT NORTHERN RAILWH"
Main Street, Minot, N D.
J. T, NBWIOVE W. NEWLQVI
Drs. NEWL0VE & NEWL0VE
PHYBIOIANt AND SCKGBOItl
Offices in the Fair block
Telephone 198 Telephone 106
Physician and Barmen
Oreat Northern Railroad Sarfeoa
OBct and Kinldiaci
P. P. L*e'i stor*
Ml not, N. Dak.
A. J. McCANNEL, M. I).
Physician and Surgeon
Office over Branch Store.
Residence, 110 Third A-«. N.
Suraeen for Soo Railway
-DR. C. I. TITUS—
Office over Arcade Theatre
Residence 514 Belyea Ave.
Minot, N. D.
Dr. MARTIN I. OLSON
Physician and Surgeon
Minot, N. D.
2X3 So Main Street
Economy Drug bik.
332 Blue, Residence
WHEELON T. TEAM
Drs. WHEELON & THAMS
8 7 4
Dr. J. R. PENCE
Physician anJ Surgeon
Office and residence^ Lee Block
MINOT, N. D.
DR. D. F. SEED
GrMaate Ontario College at Toronto
and Grand Rapids Veterinarian college.
Headquarters McGregor's Livery bam.
Phone 575 MINOT, N.
HALVORSON & BATES
GENERAX. MANAGERS OF
Money at all times to Lou on Farm
Lauds and City Property
Lands bought and sold.
Roe* ll,ScefieM Block, Miaet, N. 0.
J. M. DIVIRI & Ci.
MINOT. N B.
J. T. LQUIERBACH
ZS YEARS' EXPEIiBflCC
vian State Bank, Minot,
MINOT. N. O.
R.F.I). No. 2
Leave tes at Independent offloe
H. J. HECHT
FARM AND STOCK SALES
I am aoanainted with the
people. If yon want me to
aandle your sale oall on me,
aates can be had at the
office, or at tha
Union National Bank of Mi-'
Phone or wire meat my expense
Sidewalk builder and all kinda of
FIRST-CLASS WORK GUARABITUD