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Judith Gap Journal
VOL. 6. NO. I. JUDITH QAP. MONTANA. FRIDAY. NOVEMBER 14, 1913. PRICE. FIVE CENTS MONTANA'S YIELD OF WHEAT COMES FIRST In comparison with the production of 22 states, Montana stands first in overage yield per acre on winter wheat, on spring fvheat, on rye and on barley, and second on (lax, accor ding to estimates prepared and print ed in a recent issue of the Northwest Farmstead at Minneapolis. While Montana's total production falls far short of that of some of the other states, the average is way above This state's average yield of winter wheat is estimated at 30 bushels' an acre. The estimate places the total acreage at 550,000 bushels and the to tal yield at 10,500,000 bushels. Wash ington is given ah average yield of K8 bushels. Montana's spring wheat la fixed at 20 bushels, the total acre age at 250,000 and the total produc tion of 6,500,000 bushels. Oregon's average of 23 bushels is given second place. This state is credited with having 12,000 acres in rye this year averag ing 23 bushels to the acre or 209,000 bushels in all. Minnesota takes sec ond place in the rye column with an average of 21 bushels. . The total barley production of Mon tana this year is fixed at 1.005,000 bu ahels, the total Acreage sowed to the Prop at 45,000 acres and an average per acre of 37 bushels. Montana is given second place in the average production per acre of flax. Its average yield per acre this jear is estimated at 12 bushels. Wis consin leads it by one bushel more. The state is credited with having 620. COO acres planted iu (lax and yielded a total of 7,440,000 bushels. Additional Local ; Contractor J. 1*. Deitrick of Moore, was iu town the first of the week ■making arrangements to raise some -of the buildings on lower Main street. Walter Hard and O. F. Deyarmon will undoubtedly have their buildings raised a foot or more. Mr. and Mrs. M. C. Singleton were in the city on Monday. They spent a few days on the ranch west of town. They make their home on the Ford ranch adjoining Harlowton, where Mr. Singleton attends to the interests of the Penwell company. Mrs. Mary Carlyle and her daugh ter, Mrs. Robert Rucher were in the city on Monday from the Bucher ranch north of here. Mrs. Carlyle lias arranged with E. E. Barrows for the purchase of his residence proper on High street. Attorney Robert N. Jones and Manager Charles Reiff of the Mar shall store, of Harlowton, were in the city on Monday. A few days previous they were stalled near here with an auto and were forced to leave it, thus necessitating a trip up here on Monday. Cyrus A. Grandy had a field of fif ty acres of winter wheat which, ac cording to reports received at this of fice made an average yield of 24 bu shels per acre. This is a very good yield in view of the fact that it was a strictly dry farmed crop. Mrs. Chester Burgess and children left for Whitehall, Wis., about ten days ago where they will visit until after the holidays. Mrs. Burgess' parents reside iu that town. < Iu a recent issue or the Journal we stated that Mr. and Mrs. O. A. Wei* ser were now located in New York where they would remain permanent ly. In a letter of recent date Mr. Weiser took exception to this state ment, saying that he and Mrs. Wei ser would remain in that city only so long as was necessary for them to se cure funds sullicient to stock the ranch as they have always desired to have it, and from then on they will make their home here. He also states that it has come to his know ledge that iiis ranch house had been broken into receutlv and valuable ar ticles stolen. He further says a re ward will be paid to the person fur nishing information which will lead to the conviction of any persons mo lesting his property. in Sanford Dodge and his company of artists will be the city next Wednesday even ing and will pre sent a high class performance. CARE OF CREAM AND MAKING OF RUTTER Watchfulness Necessary to Se cure Best Results. CLEANLINESS MOST ESSENTIAL The churning of butter on the farm is done usually in small quantities for home use. It holds about the same position in the domestic order of things as the baking of the bread. Every housekeeper has learned that there are three things to be kept in mind in order to get good bread. First, tbe flour or raw material must be kept clean, dry and free from impuri ties; Becond, It must be mixed with water and the proper kind of yeast bacteria, then kept at the proper tem perature so that these little yeast or ganisms may become active, grow, multiply and produce gas; third, the bread must be baked at a certain time In order to stop the action of the bacteria. The majority of housekeep ers know how to keep the Hour and how to mix the ingredients. But the one thing they must learn by expe rience is the exact point when the dough is ready to bake—when the dough is light. Has it ever occurred that bread making and buttermaking are very Bimilar? Just the same with cream as with flour, the first essential is a good raw product. The only way to have good cream is to separate it with a clean separator, then put it into clean utensils and cool it imme diately each time after separating be fore adding to the churn supply. It is often the case on the farm where but one or two cows are kept that fresh sweet cream is added to the churn supply daily in small amounts without being properly cooled until enough is at hand to churn. e|e e|a CHURNING POINT—In breadmak ing the yeast must be kept in a dry, cool place so the yeast germs will not become active. With cream one must keep the churn supply of cream cool ed to about 50 degrees F. until a few hours before ready to churn. When it comes time to ripen the cream for churning do the same as when setting the bread. Stir all the. . cream up thoroughly and set at about 70 degrees F., or room temperature. At this temperature the lactic acid bacteria become very active and mul tiply rapidly, developing lactic acid, which sours or ripens the cream. The exact point of ripeness or the time tc churn is when the cream has a clean sour taste when taken into the mouth. Like the rising of the bread tbe knowledge of this point must be acquired by experience. + + + OVER RIPENING.—There is a point in souring of cream when the bacteria wiU have developed so much acid that, they will become Inactive. In other words, the lactic acid be comes so concentrated that these bacteria cannot change any more of the sugar into acid. It is at this point where the putrlfactive type of bacteria begin their work. These fel lows work upon the casein and pro duce gat Instead of acid. These are the same kind that cause decay in all vegetable or animal matter, bence when they have a chance to develop in the creese, whether from keeping the cream in too warm surroundings or holding it too long before churn ing, bad flavors will develop in the cream which are sure to appear in the butter. Don't ovorrlpen the cream. When the proper point Is reached in the rising of the bread it is put in to tbe ovon. The heat of the baking kills tbe bacteria and the bread is sterilized, which makes it keep for a long time. In churning when the cream has ripened to the right point it Is put into the churn and agitated. The churning collects the butterfat so it can be separated from the but termilk and washed free of the sugar and the casein—the two constituents which feed these bacteria that pro duce acid in one case and bad smell ing gases in the other. THNSHIP 11*15 SURVEY D I'LINGS AFTER DEC. 2 ! - l>;irtmeut of the Interior, 1 S. La. d (lice, Lewistown, Montana,Oo loi * r. !, 1913. •luv i-hereby given that tic he rev ■ of township lln, range lSe, m , tins been surveyed. 1 plat of survey of the land' af fe 1 will be filed in this offle- on i)> - j 9J8, after which this utu • is p d to receive appiicatin, to et select said lauds; also pli ca adjust existing claie, to 81 1. J. Kelly, Uegisi r. v. Hogelaud, Receive. Stoicism. •T'apa. what is stoicism?" "Tbe after effects of a honeymoon Life. NICHOLS PLEADS GUILTY TO ASSAULT William L. Nichols plead guilty to assault in the third degree upon the person of W. E. Webber on Nov. 5, in Justice of the PeaceReadel's court on Monday evening and was fined $300 and t he cost of the case. A cash payment of $50, togettier with the costs which were $29.40, was paid, and the balance of $250 will be due and payable if Mr. Nichols is still within the confines of the state on Saturday evening. The case was called shortly after 2 p. m. with Deputy County Attorney Husband representing the state and G. S. Bills for Mb. Nichols. A large crowd gathered in Kierstead's hall to hear the case. The charge was for assault in the second degree, but af ter hearing all of the testimony At torney Husband agreed to reduce the charge if Nichols would plead guiltv. He refused to do this, but upon being importuned by his bondsmen and others lie agreed. In view of the fact that lie had al ready sold his property and was al most in readiness to leave the state it was decided to hurry his departure In preference to binding him over to the district court as appeared inevit able from the testimony given. The two men had been friendlv for months until a few moments prior to the assault. They were settling up accounts and met with a difference of a few dollars which brought about heated words. Nichols picked up a small stone and the trouble started, althounh there was a variance of tes timony as to who struck first it was deduced that Nichol was the aggres sor. According to his own testimony lie struck Webber over the head ten times or more, but was certain that the rock was so covered by his .hand that it did not iullict the wounds up on tlie head. While passing sentence Judge Readel gave the prisoner a nice little talk. Among other things he said, '•The people of this section ingeneral feel that it is about time for you to leave and I will give you 15 days iu which to do so and if in that time you have hot left the suspended fine of $250 will be payable." At this point Mr. Nicliol interposed and said that five days would be sufficient time to give him iu which to leave the state, and that he would be gone in three days. Episcopal Services. Episcopal services at the Congrega tional church on Tuesday, Nov, is, 1913, at 7:30 p. m. George Hirst, rec tor of St. Janies church, Lewistowu. KITCHEN CABINETS The famous Hastings kitch= en cabinets are the best. Chairs, tables, beds, bed springs, sofas center tables, furniture of all kinds QUALITY STORE BEERS & HAVNES PIONEER MERCHANTS V RAYMOND SELLS SOME OF TRACT I'- 11. Raymond sold 1100 acres of the Oka tract last week to R. S. Mc Farland of Tyndale, S. D., the land lies north of Hie town of Oka and about six miles west of this city. The consideration was $52.000. Mr. McFarland got an excellent piece ot land and lie may consider himself very fortunate iu getting such a large piece of land so close to two such live towns as Oka and Judith Gap. Mr. McFarland and his sons will move out here either this fall or in the spring, and make one of the finest ranches out of the recent purchase ttiat will be found in this section of the state. COMPETITIVE EXAMINATIONS FOR MIDSHIPMEN TO ANNAPOLIS ACADEMY Senator Walsh and Congressman Stout each have the opportunity to name a midshipman to the United States Naval Academy at Annapolis, who will be entitled to enter at the beginning of tin* next school year. They have botli decided to make the appointments upon the result of a competitive examination. This will be held at the assembly room of the High school in the city of Helena, commencing on Saturday morning, the 14th day ot December, 1913, at nine o'clock and will he conducted by lion. E. B. Craighead, president of the state university, Hon. II. A. Davee, superintendent of public in struction, and Hon. A. J. Roberts, principal of the Helena high school. Those desiring to enter the compe tiou will consult the circular issued by the Academy setting fortli the re quirements lor admission, scholastic and physical. A copy of the same will be promptly forwarded upon ap plication to either Senator TliomaH J. Walsh, or Congressman Tom Stout, Washington, 1). C. It is suggested likewise, that each contestant, before taking the examination at Helena, be examined by his family physician, with a view to determine to his own satisfaction whether lie can meet the standard of physical requirements. Lumber Wanted. I want enough good mountain lum ber to build a house 14x20 with 8 foot walls and a pitched roof. This Umber must be ou my lot iu Ju dith Gap on or before the 15th day of Jauuary 1914. Write me. stating price per thousand feet as well as to tal cost of lumber for the building described above.—William Stainer, Judith Gap. MUTTON AND LAMB i VERY PALATABLE Food Valuo Practically the Same as That of Beet. FEW CABCASSES CONDEMNED The food value of mutton is prac tically tbe same as that of beef ex cept that as a rule mutton is a little fatter and consequently carries a smaller percentage of water than beef. Good mutton should be cov ered evenly with firm white fat. The color of the flesh varies from a very dark red in old, thin mutton to a cherry red in the best grade of fat, native mutton. It should be free from disagreeable odors and the car cass should be dry to the touch. In mutton of best quality the lean meat should be fine grained, smooth or velvety to the touch and have an ad mixture of fat with the lean. All classes of sheep carcasses should carry an even, moderately thick covering of fat, to make really high class cuts. Fat meat always has more flavor than thin meat. It con tains less water and does not shrink so much in cooking. Mutton and lamb should be used to a greater extent by our people for the following reasons: It is as cheap MUTTON OF QUALITY. as beef and the stewing cuts are generally the cheapest meats that can be purchased. Cleanly dressed mutton and lamb Is just as palatable as any other class of meat and many people maintain that it has a better flavor. Whole or half carcasses of mutton may be used by the family before the meat spoils. They furnish a change from the constant use of beef and pork. Sheep have very few contagious diseases and fewer sheep carcasses are condemned in packing plants than any other class of ani mals. DAIRYING ASSURES PROSPERITY TO ALL State Dairy Commissioner J. D. Scholes lias said and done very much which has been beneficial to Montana's dairying progress. He is an experienced dairy man himself and knows from actual experience just what dairy stock will do for farmers, their families, and also for the people in general. Commenting upon the business, the dairy commis sioner some time ago said among other tlieings the following: ''This department was created to assist in every way it can the dairy interests of the state. Whenever a community is thinking of creating a creamery, we will be glad to send a man there and lex.d every aid and to give it the benefit of the experience that lias been obtained elsewhere. "There are 48 creameries in Mon tana but only about 30 are in opera tion. The others were forced to sus pend through unfair competition, poor management or other causes. Her Imps this department can help to rectify bad management, and under terms of the anti-discrimination laws now oil the statute books unfair com petition is no longer a factor. "A creamery does more to build up the average country community than any other one tiling. It affords the farmers an opportunity of receiving a tidy sum in cash eacli month, and it seems to have the effect of keeping the communities money at home. In stead of sending away lor mail-order goods, the farmer buys from bis home merchant and pays cash. "In some communities merchants have adopted a very shortsighted pol icy and because they could buy east ern butter for two or three cents less a pound than they could get it for at the local creamery, they '' refused to buy the local product. Then the farmers only had cash at crop time and instead of buying from the home merchants, orders large bills of goods iu the east. "The Townsend creamery is an ex ample of a successful plant. I hap pen to be familiar with that. It 1ms done more for Broadwater county than almost any thingelse. It has made the farmers realize the profits that can be obtained from application to business and the adop tion of modern business methods. "One farmer who sent cream to the Townsend plant received a monthly check of $260 for his butter fat. Re member he had the skim milk to fatten hogs. A herd of eight or ten cows means a monthly check of $75 or $ 80 . "It's the dairy cow that's going to take the curse off couutry life.* '