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The Cook County news-herald. [volume] (Grand Marais, Cook County, Minn.) 1909-current, July 08, 1915, Image 3

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83016544/1915-07-08/ed-1/seq-3/

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Average Increase of Acreage in
Wheat Over 22 Per Cent.
Wheat Acreage
Province. Increase
Saskatchewan 25 per cent
Alberta 32% per cent
Manitoba 15 per cent
Average for prairies 22% per cent
The growth of the crop during the
past week was very satisfactory. Rain
fell in many places during the early
part of the week, followed by warmer
weather, which has been most bene­
ficial to the grain. Breaking and sum­
mer-fallowing were well under way,
and conditions generally were most
The following reports have been re­
ceived by the department from the
various centers: Denholm—A little
rain needed in the northern part to
•tart late grain remainder of district
plenty of moisture. Davidson—Ideal
growing weather a few farmers har
rowing grain to conserve moisture by
breaking crust formed since last rain.
North Battleford to Prince Albert—
Good growing weather crops looking
well. Slight damage near North Bat­
tleford from cutworms recent rains
beneficial. Kindersley—Crops looking
fine and prospects good plenty of
moisture, with prospects of more rain.
Every slough in this country is full.
Prince Albert—Crops in fair condition,
though cutworms and light frost*
have done damage in some sections
Have bad moderate quantity of rain.
Owing to prompt marketing of the
harvest of 1914, the farmers were en­
abled to devote more time than usual
to cultivation in the autumn, under
conditions which were decidedly fa­
vorable, and that, combined with the
opportunities for soil preparation pre­
sented by an early spring this year,
has resulted in the seeding of a wheat
area estimated at twenty-five per cent
greater than last year. Areas sown
to oats and flax may be less than last
year, because of the concentration
upon the cereal in greater demand for
export. Wheat seeding was completed
eight days earlier than the average,
under almost ideal conditions.
"Prospects excellent Abundant
moisture throughout the province, fol­
lowing rain. Area thirty to thirty-fivs
per cent greater. Crop generally two
weeks earlier."
Attention is drawn to the fact that
the land has not been in such fine con­
dition to work for years neither has
there been as much moisture as there
a was last autumn. This was protected
during the winter by a little more than
the average snowfall, which remained
on the land, not being removed by the
warm chinook winds, as is usually the
case. There never has been a more
optimistic feeling than exists today,
judging by the Information received
from various parts of the province. We
feel justified in saying that the crop
never went in under more favorable
circumstances weather splendid and
land particularly well worked.
While it is true that the acreage will
^e greatly increased, it is pleasing to
learn that, despite the high price ol
feed, the receipts of milk and cream at
the dairies continue to keep up, and
that the output of the creameries has
increased in quantity.
One of the most encouraging things
in last year's work was the increase ol
practically thirty per cent in the out­
put of cream and butter south of Cal­
Owing to the exceptionally early har­
vest last year and favorable fall
weather, a much larger acreage of
land was prepared than usual, and
partly for the same reason and the
prospests of high prices for all kinds
of grain, farmers took more pains in
the preparation of land, so that the
spring opened up with 1,235,000 acres
of fully prepared land above the pre­
vious year. Seeding was general by
the 7th of April, some days in advance
of the average. Since that time the
weather has been exceptionally favor­
able for the sowing of wheat, and the
farmers have taken full advantage of
ft. Much of the crop is now above the
surface. There has been a very gen­
eral and liberal rainfall this will
hasten the germination of the recently
sown wheat, and will prevent the soil
from drifting off the later sown crop.
The area sown in wheat is fully 15 per
cent greater than last year.
To sum up the agricultural situation
generally, the Department of Agricul­
ture says: "The area is larger than
usual, the land has been well prepared,
and the wheat has been sown at the
right time not so early as to run the
risk of being killed off by frost, but
sufficiently early to insure its ripening
In the fall."—Advertisement.
Ready money is seldom ready when
you want to borrovf some.
Important to Mothers
Examine oarefully every bottle of
CASTORIA, a safe and sure remedy for
infants and children, and see that it
Bears the
Signature of
In Use For Over 30 Tears.
Children Cry for Fletcher's Castoria
Let's itmember the kind acts of oth­
ers, but forget our own!
Drink Denison's Coffee.
Always pure and delicious.
It's, easier for a young mad to rals*
row than a mustache.
*pr Vr*
(Prepared by the United States Depart­
ment of Agriculture.)
The red-winged blackbird eats very
little fruit and does practically no
harm to garden or orchard, according
to the United States department of
agriculture's biologist. In a new
Farmers' Bulletin (No. 630), entitled
"Some Common Birds Useful to the
Farmer," it is explained that nearly
seven-eighths of the red-wing's food
is made up of weed sieeds or of insects
injurious to agriculture. This indi­
cates that, the bird should be protect­
ed, except perhaps in a few places
where it is overabundant.
The red-winged or swamp blackbird
in its various forms is found all over
the United States and the region im­
mediately to the north. While com­
mon in most of its range, its distribu­
tion is more or less local, mainly on
account of its partiality for marshes.
It builds its nest over or near standing
water, in tall grass, rushes or bushes.
Owing to this peculiarity the bird may
be absent from large tracts of country
which afford no swamps or marshes
suitable for nesting. It usually breeds
in large colonies, though single fam­
ilies. consisting of a male and several
females, may sometimes be found in a
small slough, where each female
builds her nest and rears her own little
brood, while her liege lord displays his
brilliant colors and struts in the sun­
shine. In the upper Mississippi valley
the species finds most favorable condi­
tions, for the countless prairie sloughs
and the margins of the numerous shal­
low lakes afford nesting sites for thou­
sands of red-wings and here are bred
the immense flocks which sometimes
do so much damage to the grain fields
of the West. After the breeding sea­
son the birds congregate preparatory
to migration, and remain thus associ­
ated throughout the winter.
Three species and several subspe­
cies of red-wings are recognized, but
practically no difference exists in the
habits of these forms either in nesting
or feeding, except such as may result
from local conditions. Most of the
forms are found on the Pacific side
of the continent and may be consid­
ered as included in the following state­
ments as to food and economic status.
Many complaints have been made
against the red-wing, and several
states have at times placed a bounty
upon its head. It is said to cause
great damage to grain in the West,
especially in the upper Mississippi
valley, but no complaints come from
the northeastern section, where the
bird is much less abundant than in the
West and South.
Examination of 1,038 stomachs
showed that vegetable matter forms
74 per cent of the food, while animal
matter, mainly insects, forms but 26
•per cent. A little more than ten per
cent consists of beetles, mostly harm­
ful species. Weevils, or snout beetles,
amount to four per cent of the years,
foot, but in June reach 25 per cent.
As weevils are among the most harm­
ful insects known, their destruction
should condone some, at least, of the
sins of which the bird is accused.
Grasshoppers constitute nearly five per
cent of the food, while the rest of the
animal matter is made up of various
insects, a few snails, and crustaceans.
The few dragon flies found were prob­
ably picked up dead, for they are too
active to be taken alive, unless by a
bird of the flycatcher family. So far
as the insect food as a whole is con­
cerned, the red-wing may be consid­
ered entirely beneficial.
The interest in the vegetable food
of this bird centers around grain. Only
three kinds, corn, wheat and oats,
were found in the stomachs in appreci­
able quantities. They aggregate but
little more than thirteen per cent of
the whole food, oats forming nearly
half of this amount. In view of the
many complaints that the red-wing
eats grain, this record is surprisingly
small. The purple gracklc has been
found to eat more than three times as
much. In th* case of the crow, corn
forms one-thir^ of the food, so that the
red-winged blackbird, whose diet is
made up of only a trifle more than one
eighth of grain, is really one of the
least destructive species. The most
Important item of the bird's food, how­
ever, is weed seed, which forms prac­
tically all of its food in winter and
about fifty-seven per cent of the fare
of the whole year. The principal weed
seeds eaten are those of ragweed, barn­
yard grass and smartweed That these
Red-Winged Blackbird—-Length, About 9Inches.
seeds are preferred is shown by the fact
that the birds begin to eat them in
August, when grain is still readily ob­
tainable, and continue feeding on them
even after insects become plentiful ia
Growing Pepper Plants.
The conditions the pepper plant de
mands for favorable development are
very similar to those of the tomato,
except that when young the peppers
are more sensitive to cold, wet or un«
favorable conditions of the soil. Pep?
pers, like many other crops, bring the
best results when their growth is un­
checked from the starting seed to the
ripened fruit. Possibly the pepper Is
a little more sensitive to cold, hard,
ill-drained soil than many other plants,
as when the growth is checked often
very little fruit is borne by the plant
Therefore, one of the essentials is a
well-drained soil put in the best me*
chanical condition, and a delayed
planting until reasonably sure of con­
stant warm weather with the least
possible danger from cold or wet. Like
the tomato, the plants may be propa­
gated by planting the seed in the field,
but a better yield is usually obtained
where the plants are started in beds
or boxes and transplanted to the open
field. Often the profit on a pepper crop
is determined by the character of the
plants set.
Soil for the Seedbed.
In preparing the soil to be put In th«
seedbed for starting the pepper plants
a good mixture is made of one-third
black garden soil, one-third well-rotted
manure and one-th.ii* coarse-grained
sand. These proportions, however,
vary with the character of the soil,
whether heavy and compact or sandy
if the former, use less soil and morel
sand if the latter, less sand. If the
manure is light, poorly rotted, take
pains to make the soil a light as pos
sible and use larger proportion. It is
important that the ingredients be well
mixed, which can be best accomplished
by throwing them into a conical heap,
shoveling this over and then passing it
through a coarse sieve of about one*
half-inch mesh. Carefully level about
two to three inches depth of this soil
in a shallow box and water as thor­
oughly as possible without making it
actually muddy. Let it stand for at
least an hour and then add about one
half inch of fresh soil, and in this
plant the seed either in drills about
one-quarter inch deep or scattered over
the surface and evenly covered with
from one-quarter to one-half inch of
fresh earth.
If the box is to be exposed to the
sun it is well to cover with a paper.
Care must be taken to remove this be
fore the young plants appear, which
they should do in from seven to twelve
days. The box should be kept where
the temperature can be held as uni
formly as possible at 60 to 80 degrees.
It might run higher in midday, but
germination will be checked in propor.
tion as it runs lower. The young plantB
if crowded become bleached and ten
der. Better pull and transplant, or
even throw away some of the seed­
lings rather than have the whole plant*
ing permanently injured. As seon a*
the central bud is well developed tin,
seedlings should be transplanted, set
ting tHem from one to three inches
apart, according to the size at which it
is planned they should go into the per*
manent place in the field.
The soil of the plant bed should notl
become compact and hard. Keep it
friable so as to enable the plants to
be pulled for setting with the least pos­
sible injury to the roots. During thd
germination of the seed and the
growth of the young plants carefully
avoid overwatering. Don't water un­
less the plants show by tendency to
wilt that they need it then give aQ
abundance, applying it in the morning
or evening rather than at midday. Fo"
five or six days before transplanting
allow the beds to become as dry as
possible without the plants wilting
then, eight or twelve hours before -the
plants are to go to the fleld give the
bed an abundant watering.
In order to facilitate the gathering
of the peppers with the least possible
injury to the plants, it is advantageous
to leave every fourth row vacant, i^
necessary, crowding the plants -which
should go into the fourth with- the
other three rows.
After setting the plants give the field
a thorough cultivation, which Bhould
be repeated as often as practical wilb
out injuring the plants
Delicious Ways of Preparing Fruit
That May Be a Novelty to Some
For the many who prefer cooked to
raw fruits the various delicious ways
known to the Italians may be receivedj
with pleasure.
Different from the usual apple sauce
Is this method of cooking. Pare and
quarter apples of any size, drop intd
a saucepan, for every six apples ad^
the juice of one orange, and a quarter
of the peel sliced with the pulp. If
not sufficient juice a little water may
be added and granulated sugar to
taste. Cook only until the apples are
tender, not long enough for them to
lose form. Pears cooked the same
way are very good.
vViK nr^y ^j'4* Ttf!:
,.i ,r t, 3,0 $ff ", "V1
Apricots, fresh or dried, are cooked
in the same way. If dried soak for
eight or ten hours. Place in a baking
pan, cover with sugar and marsala
wine, or a good quality of sherry.
Place in the oven, cook until soft and
juicy, basting occasionally. Plums will
be found equally good cooked as ap­
Prunes, always seasonable, are won­
derfully delicious when prepared in
the true Italian way. Soak over night
prunes of any size in sufficient red
wine to cover the fruit and for each
pound of fruit add half a cup of
granulated sugar. Cook until tender
and add more wine if much juice is
desired. Just what the wine does to
the flavor of the prunes it is difficult
to say, but certainly they are well
worth trying. Dried cherries, as well
as the fresh ones, are good cooked this
way, and blackberries stewed with
claret instead of water will prove a
new delicacy.
Peaches cooked with brandy are of
course not a novelty, but peaches
cooked with raspberry syrup instead
of sugar and the usual brandy will
be something to remember.
Precautions Must Be Taken When
There Is Need of Washing This
Delicate Fabric.
The housewife whose home Is filled
with dainty chintz draperies and cov­
ers is often troubled by the fact that
each time her chintz is washed its
lovely designs grow a bit lighter, un­
til they are so faint as to be almost in­
Of course the fading is all due to
the way the chintzes are laundered,
and a little more care in that depart­
ment will keep the bright colors prac­
tically the same as new.
The chintz should be soaked In cold
water made briny with plenty of salt
and vinegar. When the brine has thor­
oughly penetrated all through the
goods a little hot water should be run
into the tub not enough to make the
tub full of warm water, just enough to
make it tepid. The washing should
not be done with a very strong acid
soap—in fact, a soft soap is prefer­
When the chintz is hung up to dry
care should be taken that it Is not
put up in the direct sunshine, but is
hung in the shade. When not quite
dry it should be taken down and ironed
from the wrong side. The great thing
in preserving the colors of chintz is
not to let heat come in contact with
the right side of the goods. Of
course the irons will have to be fairly
hot in order that the chintz may look
fresh and without wrinkles, but this
heat should be applied to the wrong
side of the goods.
How to Clean Suede.
If you are wearing a pair of fash­
ionable shoes it goes without saying
that they have some suede somewhere
in their makeup. They have suede
tops or they have suede trimmings, or
some place there is some suede.
Also, as a matter of fact, the suede
becomes soiled rather easily. Now,
there are several sorts of cleaners sold
for suede and all of them are fairly
good. But a woman who has had
much experience with cleaning suede
says that the best way to clean it is
to rub it with a fine emory cloth. This
literally rubs off the dirt and leaves
the suede smooth and clean.
Otd-Fashioned Baked Indian Pudding.
This is the ideal dessert to follow
roast pork or pork and beans. If made
right, this pudding when taken from
the oven will be of quivering, jelly­
like consistency, and if any is left
over it can be steamed for next day.
Bring a quart of fresh milk to a boll,
then sprinkle in a cupful and a quar­
ter of fine granulated meal, holding
it high with the left hand and stirring
with the right. When this is thick­
ened and cooled a little, three-quarters
of a cupful of molasses, a half tea
spoonful of salt and two teaspoonfuls
of ginger are stirred in and the mix­
ture beaten until smooth.
A stone pudding dish is now to be
well buttered and the batter poured in,
and at the last moment a quart of cold
milk added. Bake in a very slow oven
four or five hours and serve with hard
sauce or cream.
Aunt Susan's Cake.
One and one-lialf cupfuls sugar, half
cupful butter, one egg, one teaspoon
ful cinnamon, one cupful sour milk,
one teaspoonful soda dissolved in
milk, one cupful chopped raisins, two
heaping cupfuls flour.
Strawberry Salad.
Choose the heart leaves of a head
of lettuce, heap a few strawberries in
each and dust them lightly with pow­
dered sugar. Put a teasponful of may­
onnaise on each portion and serve cut
lemons with them. Delicious.
It's a Picnic Getting Ready for a Picnic
If you choose
Spanish Olives Pickles Sweet Relish Ham Loaf Veal Loaf
Chicken Loaf Fruit Preserves Jellies Apple Butter
Luncheon Meats Pork and Beans
Stooping over to catch his words,
the friend heard him say: "Sergeant
major sergeant major
brigadier general ugh, lieuten­
ant general a-a-a-h!"
"What are you saying?" asked the
friend in some alarm, as the sufferer
looked piteously up at him after his
last gasping "a-a-ah!"
"Assigning the waves their rank,"
said the military man, rolling toward
the wall again. "There have been,
eight lieutenant generals within the
last twenty minutes."
In the Trenches.
"No blankets, captain."
"Well, boys, we'll just have to cover
ourselves with glory."
Most old bachelors are hard to
please they don't even think a girl
baby is fit to kiss until she is sweet
Ready to Serve
Food Products
on Libby
*j at
four gmctr't
Libby.M?Neill & Libby
tract* and kills all
11M. Heat, clean, or­
namental, convenient,
cheap. Lasts all
.••ason. Mad»ot
metal, eantiplllor tip
overi ariu not.soli or
lhjnra anything.
Guaranteed effectlTO.
/i .1
All dealers ortsent
expreaa p«Hd for 11.00.
Brooklyn, H. T.
Sufferer From Effects of High Sea
Was Designating Them as He
Watched Their Approach.
A New York man was crossing the
Atlantic with an army officer who suf­
fered greatly from seasickness.
On entering the stateroom one par­
ticularly rough day he found the offi­
cer tossing in his berth, muttering in
what at first appeared to be a sort of
Best cash market—Handle end veal.
Write for price list and tags. THE R. E. OOBB
COMPANY, 14 East 8rd 8treat. St Paul. Minn.
your own
Don't neglect this opportunity. Williams County.
North Dakota, lands will make yon mow
Wheat and Stock Fans
Wrong Diagnosis.
One of the prominent clubs of this
city gave a contract for the decoration
of their building in honor of the visit
of the fleet, and the decorator con*
ceived the idea that the word "wel­
come" spelled out in signal flags would
be an appropriate and beautiful design
for the front wall, over the entrance^
He asked a naval officer for directions,
and, following the code which said
officer wrote out for him, a very inter­
esting result was obtained. Judge of
the surprise of the contractor when an
army'officer, happening by, asked: "Do
you know what you have written?"
"Why, welcome," stammered the
"Not by a long shot!" said the army
officer. "You have got up there, "To
h— with the army."—Life.
Interesting Comparison.
"It beats all how luck does play fa
vorites," remarked Farmer CorntosseL
"I jes' been to see Ezra Hankins."
"How's he gettin' along since tie hurt
his foot?"
"He's ,purty glum. The doctor
charged him a hundred dollars fur cut
tin' his foot off. An' when the rail*
road cut Uncle Jake's foot the com­
pany paid him six hundred in cash.
Maybe these great corporations ain't
as graspin' as some people says."
kiss may be a reward or punish
the daintiest, choicest
flavoured flaked food
ever produced—
Past oasties
If you like corn flakes, as most folks do,
there's a delightful surprise ahead. The
method of toasting these choice bits of Indian
Corn brings out a wonderful new flavour—
A Flavour Beyond Compare
New Post Toasties have a body and crisp
ness that don't mush down when cream 01
milk is added, and they come FRESH-SEALED
—sweet and ajjpetizing.
Your Grocer Has Them Now

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