The Wahpeton times. [volume], September 03, 1914, Image 2

About The Wahpeton times. [volume] (Wahpeton, Richland County, Dakota [N.D.]) 1879-1919

Image provided by: State Historical Society of North Dakota

                
I MOORETON MENTION
ThreshinK is about finished in
this locality.
J. J. Lawrence sold his automo
bile to Frank Staudacher.
Dr. Durkee made a professional
call in Mooreton Thursday morn
ing.
Mr. and Mrs. James Beattie of
Catherine, Ontario, accompanied
by their daughter. Mrs. Sundell,
surprised their old friends, Mr.
and Mrs. A. A. Murrell by sudden
ly dropping in on them Monday
morning. Mr. Beattie until a few
years ago was one of the leading
farmers of Richland County.
The Farmers' Elevator Co. took
in over 50.000 bushels of grain
in the month of August.
Chas. Hanson candidate for su
perintendent of schools spent
Monday night in Mnoreton.
I BARNEY BEAMINGS I
J. L. Rehmet was an over Sun
day visitor with his family at the
lakes.
L. L. Culwi'll was in Wahpeton
.Monday.
N. H. Berg and family spent
Sunday in Lisbon.
Mr. and Mrs. John Nagel and
Miss Martha autoed to Wahpeton
Saturday.
Mr. and Mrs. H. M. Bailey and
children autoed to the Henry
Jones home near Wyndmere Mon
day afternoon.
Sheriff Budack was in this lo
cality Sunday.
Mrs. Johnnie Nagel left on Sat
urday for a few weeks at her home
in Rock Rapids. Iowa.
Mr. and Mrs. O. D. Sheetz and
children visited with De Lamere
friends. Sunday.
Mr. and Mrs. John Thiel were
Sunday visitors at the John Haf
ner home.
Miss Lena Whitkopn and bro
ther Carl were in Wahpeton be
tween trains Monday.
County Correspondence
I Am Prepared
Mrs. C. E. Harris and children
and Miss Laura Harris went to
Fergus Falls, Monday morning.
O. D. Sheetz and family and
Lewis Stuart are spending this
week with relatives in Osakis,
Grey Eagle and Villard, Minn.
A party of younc people enjoy
ed a pleasant time at the Jobti M.
Thiel home Sunday evening.
A. Matthias and family autoed
to Walcott Sunday s»nd visited at
the home of Mrs. Matthias' par
ents.
Mr. and Mrs. L. L. Col
well spent
Sunday with their daughter, Mrs.
Kramer and family in Hankinson.
Win. Bush of Mooreton made
a quick trip to otir village Satur
day.
Mis. Nellie Wamsley is visiting
with relatives north of town this
week.
INCREASED MINING IK IOWA
The mineral production of Iowa
in 1913 reached a value of $25,
602,015, according to figures of
the United States Geological sur
vey compiled in cooperation with
the State Survey. This is an in
crease over 1912 of 82,701,665.
The two principal industries in
the State are coal mining and ciay
working, which contributes near
ly 80 per cent of the total.
Iowa ranks tenth among all the
States and second among the
States west of the Mississippi
River in the production of coal. It
is principally an agricultural
State and ranks eighteenth in the
value of its manufactures and
twentieth in the value of its nnn-.
eral products.
The clay-working industries in
1913 showed a decided improve
ment over the preceding year, the
product increasing in value from
Si.522,326 to So,573,681.
Third in importance among the
State's industries is the manufac
ture of Portland cement. In this
industry alsn the output in 1913
showed an increase of over Si,_
000,000.
to take Contracts for Dwellings and other Buildings and
will furnish estimates for new work or repairing.
Estimates for concrete and mason work
The Big
1
jVI. PARSONS
We have been giving all summer in
both New and Second Hand Furniture
has made the name "Molloy" famous
in this section of the Red River Valley.
In fact, the names Molloy and Furni
ture have become so associated with
each other that it is next to impos
sible to think of one name and not
the other. Our constant advertising
has also greatly assisted in making
the name Molloy a household word,
which is just as we want it to be.
When Furniture, either new or
second hand is mentioned, the word
Molloy in connection with it tells you just where to go
to secure the best bargains in any line of Furniture you want. In short, our store
is Headquarters for Furniture in both Cities, it being located near the foot of
Dakota Ave. in Wahpeton, and is equally convenient for Breckenridge people.
If you have not yet visited our store do so at once.
We may greatly surprise you with the completeness
and quality of our stock, as well as with the prices at
which we are selling it.
Useful nsolpss for the
(ion of Beef and Perk
TM1WAHKTON TIKIS
I The value of the gypsum pro
ducts in Iowa in 1913
was- St.
1.57,939. an increase of-more
than
9300,000 over 1912.
CURING MEAT ON THB FARM
The best way to eat meat is to
cut it while fresh, for there is no
way of preserving it that will re
tain all the nutrition and all the
flavor. It is, nevertheless, fre
quently desirable to cure meat at
home, and there is no reason why
this can not be done satisfactorily
and economically. Salt, sugar or
molasses, baking soda, and a lit
tie saltpeter are the only ingred
ients necessary.
Ordinarily the curing of meat
should be begun from 24 to 36
hours after the animal is slaugh
tered. This allows sufficient time
for the anim"' heat to leave the
meat entirely, but not sufficient to
permit decay to set in. Once the
meat is tainted, no amount of
preservatives will bring back its
proper flavor. On the other hand,
if salt is apolied too soon, obnox
ious gases will be retained and the
meat will poc«ess an offensive
odor. It is also impossible to ob
tain good results when the meat
is frozen:
Three useful recipes for popu
lar forms of cured meat are given
below. The only equipment nec
essary for them are the ingred
ients already mentioned and a
clean hardwood barrel, or a large
stone jar or crock. In considering
these recipes it is well to remem
ber that, on the whole, brine-cur
ed meats are best for farm use.
They are less tmuh|« to prepare
and the brine affords better pro
tection against insects and ver
min. A cool, moist cellar is the
best place for brine curing. The
cellar should be dark and tight
enough to prevent flies and ver
min.
Reoipes for Curing'
CORNED BEEF—The pieces
commonly used for corning are
the plate, rump, cross ribs, and
brisket, or. in other words, the
cheaper cuts of meat. The loin,
ribs, and other fancy cuts are
more often used fresh, and since
there is more or less waste of
nutrients in corning, this is well.
The pieces for corning should be
cut into convenient-sized joinis,
say 5 to 6 inches square. It should
be the aim to cut them all about
the same thickness, so that they
will make an even layer in the
barrel.
Meat from fat animals- makes
choicer corned beef than that
from poor animals. When the
meat is thoroughly cooled it
should be corned as so-n as pos
sible. as any decay in the meat is
likely to
spoil
Picture Framing and All Kinds of Furniture
Repair Work Neatly Dane by
J. R. MOLLOY
at thea
New and Second Hand
Store
WAHPETON NORTH DAKOTA
the brine during the
corning process. Under no cir
cumstances should the meat be
brined while it is frozen. Weigh
out the meat and alow 8 pounds
of salt to each 100 pounds sprin
kle a layer of salt one-quarter of
an inch in depth over the bottom
of the barrel pack in as closely
as possible the cuts of meat,
making a layer- 5 to 6 inches in
thickness then put on a layer of
salt, following that with another
layer of meat repeat until the
meat and salt have all been pack
ed in the barrel, care being used
to reserve salt enough for a good
layer over the top. After the pack
age has stood over night add,
for every 100 pounds of meat, 4
juj,,-Gf sugar, 2 ounces of bak
ing soda, and 4 ounces of salt
peter dissolved in a gallon of tep
id water. Three gallons more of
water should be sufficient to cover
this quantity. In case more or
less than 100 pounds of meat is
to be corned, make the brine in
the proportion given. A loose
board cover, weighed down with
a heavy stone or piece of iro.ii,
should be put on the meat to keep
all of it under the brine. In case
any should project, rust would
start and the brine would spoil in
a short time.
It is not necessary to boil the
brine except in warm weather, ff
the meat has been cpnned during
the winter and must be kept into
the summer season, it would he
.well to watch the brine closely
during the spring, as it is more
likely to spoil at that time than
any other season. If the brine ap
pears to be ropy or does not drip
freely from the finger when im
mersed and lifted, it should be
turned off and new brine added,
after carefully washing the meat.
The sugar or molasses in the
brine has a tendency to ferment,
and, unless the brine is kept in a
cool place, there is sometimes
trouble from this source.The meat
should be kept in the brine 28 to
40 days to secure thorough corn
ing.
DRIED BEEF—The round is
commonly used for dried beef, the
inside of the thigh being consid
ered the choicest piece, as it is
slightly more tender than the out
side of the round. The round
"should be cut lengthwise of the
grain of the meat in preparing for
dried beef, so that the muscle fi
bers may be cut crosswise when
the dried beef is sliced for table
use. A tight jar or cask is neces
sary for curing. The process is as
lullows: To each 100 pounds of
meat weigh out 5 pounds of salt,
3 pounds of granulated sugar, and
2 ounces of saltpeter mix thor
oughly together. Rub the meat on
.all surfaces with a third of the
mixture and pack it in the jar as
tightly as possible. Allow it to re
main three days, when it should
be removed and rubbed again with
another third of the mixture. In
repacking put at the bottom the
pieces that were on top the first
time. Let stand for three days,
when they should be removed and
rubbed with the remaining third
of the mixture and allowed to
stand for three days more. The
meat is then ready to be removed
Jrom the pickle. The liquid form
ing in the jars should not b.e re
moved. but the meat should be
repacked in the liquid each time.
After being removed from the
pickle the meat should be smoked
and hung in a dry attic or near
the kitchen fire where the water
will evaporate from it. It may be
used at any time after smoking,
although the longer it hangs in
the dry atmosphere the drier it
will get. The drier the climate, in
general, the more easily,, meats
can be dried. In arid regions
good dried ineat can be made by
exposing it fresh to the air, with
protection from flies.
JLAIN SALT PORK—Rub each
piece of meat with fine common
salt and pack closely in a barrel.
Let stand over night. The next day
weigh out 10 pounds of salt and
2 ounces of saltpeter to each 100
pounds of meat and dissolve in 4
gallons of boiling water. Pour
this brine over the meat when
col.d, cover, and weight down to
keep it under the brine. Meat
will pack best if cut into pieces
about 6 inches square. The pork
should be kept in the brine till
used.
SUGAR CURED HAMS AND
BACON—When the meat is cool
ed, rub each piece with salt and
allow it to drain over, night. Then
pack in a barrel with the hams
and shoulders in the bottom, us
ing the strips of bacon to fill in
between or to put on top. Weigh
out for each 100 pounds of meat
8 pounds of salt, 2 pounds of
brown sugar, and 2 ounces of salt
peter. Dissolve all in 4 gallons of
water, and cover the meat with
the brine. For summer use it will
be safest to boil the brine before
using. In that cas$ it should be
thoroughly cooled before it is us
ed. For winter curing it is not
necessary to boil the brine. Bacon
strips should remain in this brine
four to six weeks hams six to
eight weeks. This is a standard
recipe and has given the best of
satisfaction. Hams and bacon
cured in the spring will keep right
through the summer after they
are smoked. The meat will be
sweet and palatable if it is pro
perly smoked, and the flavor will
be good.
A Great 8*ismograph.
Work has been began at the gmto*
tot! laboratory of the Untrentty of
CMeigo on a new seismograph, one
«C Chi four largest In tbe United
Ha*— Earthquake stock* la any
put of tiie globe will be recorded by
t|i* lnatrmnent, whose base will be In
a circular concrete oolnmo sank eighty
Met Into the earth and ten feet into
MS rocfc—PatMnaer.
Plain Talk.
1 think she's double Cued."
"Ok. dont say that! One CMS nke
hen is had eoooghr
—1 —v
THIS IS
^ND WE HAVE:
Gold Colli
For Both Horses and Cattte
It Does the Business
All kinds of Harvesting
and Threshsrmen's Oils
Are now on tap at our store. Come in and let us
figure with you on a barrel or half-barrel of these oils.
8liilBII!IBIl!!B!!!IBi!l!BllB!'IIBllllBlll!B|!IIBI!IIB!l!IBI!l!Bl!IIBIIimillB!!limiimimillBIII!BIIBI!BBllllHSnB[
SEED OORN DAY
Corn is a crop that needs to be
boosted. The experience of far
mers all over the state is that the
grain crop following corn is in
creased, in fact is better than on
summer fallow. At the North Da
kota Experiment Station it has
been found that the three crops
of wheat following a corn crop
have yielded more than where four
crops of wheat were grown. This
means that corn is important
from the standpoint of increasing
grain crops.
The importance of corn as a
stock food is even greater. It pro
duces more, fodder and grain per
acre than any other crop grown
in the state so far. It can be used
iu so many ways, as dry fodder,
or preserved as green food when
put in the silo. The hogs can be
allowed to do their own husking—
hogging down—or the ears can bt
husked.
When the value of corn as a
food is coupled with the fact that
it puts the land in shape to grow
a larger crop of grain, its import
ance in North Dakota farming can
be appreciated.
The corn acreage in North Da
kota has been rapidly increased,
the increase being over 400 per
cent from 1905 to 1913.
One way that corn can be given
a boost is by increasing the
amount of home grown seed, and
one way to do this is for each lo
cality to have a seed corn day or
even a seed corn week.
A man can gather several bu
shels of seed corn in a day, and
when it is remembered that each
bushel will plant 6 to 8 acres, a
day's work should result in
enough seed for at least 50 acres.
Let each communitv appoint a
seed corn day. and everybody take
part. The farmer will be the most
interested, but merchants, bank
ers, butchers, editors, teachers,
doctors, lawyers, and preachers
are interested indirectly if not di
rectly.
If a seed corn day is appointed
and everybody takes part in se
lecting seed conn, or in helping
some one else select, o** in induc
ing some one to select, the
ajnount of home grown seed corn
can be increased. This is reallv a
duty that each one owes to the
community: nearly everyone has
TORJNSUI^^CE
We handle
p.
#9
a place in an attic, or room, or
shedi or porch, where at least a
bushel or two of seed corn can be
hung up and dried why not make
use of it. Every bushel so c&red
for will mean seed for six to
eight acres next spring.
The North Dakota Experiment
Station urges all to take part ioi
this saving of seed corn.
He who has not saved at least
a bushel of seed corn, even if not
a farmer, has not done all that he
or she can do in helping to im
prove the farming of North Da
kota through corn growing.
I NORWEGIAN LUTHERAN
I CHURCH NOTES I
Services at the Bethany church
next Sunday forenoon at 10:30.
Services at the St. Johns church
next Sunday afternoon at 3.
The Wild Rice confirmation
class meets Friday this week at
1 ^30 p. m.
The wild Rice Ladies Aid meets
Thursday Sept. 3, with Mrs. A.
Soule.
of any kind—Fire, Lightning, Tornado, Plate
Glass, Automobiles, and Hail Insurance—or
Surety Bonds, in responsible Companies and
at reasonable rates, see
C. J. KACHELHOFFER,
CM'IMlfifflliu—iiigiini
New Coal Elevator
IS ALL O E E
And we are able to load you with
all kinds of GOAL without shovel
ing. Several loads have been loaded
and good satisfaction been given.
you in less than Ave
J. B. LOTZER
W. B. DAHL, Pastor.
NOTICE!
All persons indebted to me will
please call and settle,
adv. D. D. SWANK.
WATKINS REMEDIES
I have the agency for the Wat
kin's limiments, spices, extracts
and toilet articles for the south
half of Richland county, includ
ing the city of Wahpeton."
A full line of the above arti
cles is kept at 21 Second street
south.
M. D. KEENY, Agent,
Telephone No. 311J
CARLOAD OF TOCOSEAL
By the way R. H. Cughan Is stocking: up
on roof-coating he must be expecting a wet
spring. He lias already received a carload
or this guaranteed 10-year material and
can save the purchaser the rreight. With
this long time guarantee Mr. Cughan thinks
he has the very best roof-coating on the
market.
Thousands of satisfied customers in all
parts of the U. S. A few of the Wahpeton
references are the People's State Bank, City
Hotel. Merchant's Hotel, and many other
buildings.
R. Hi CUQHAM
"Contractor A Builder
WAHPETON, NORTH DAKOTA.
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all kinds of, Wo«d
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