Catoctin clarion. [volume], April 03, 1913, Image 4

About Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940

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POULTRY RELISH SKIM MILK j
On* of Very Beet of Food* for Grow
ing Chick*. Keeping Digestion
In Good Order.
(By R Q. WKATH KRSTONK.)
Very few people understand the
value of skim milk as a food for poul- ,
try. They rtllah it and It la very good j
for them, either sweet or sour or but
termilk, if it ia not too cold.
Milk takes the place of meat scraps
to a certain extent. In fact, the feed
lng of meat can be put down one
fourth when the fowls Lave all the
skim milk they can drink, and the re
sults obtained will be the same. Milk
Is tine to feed laying hens and will
materially increase the egg yield.
It is one of the very best of foods
for the growing chicks, keeping their
digestion in good order and hastening
their growth, as it contains the ele
ments necessary tor their develop
ment.
Where milk is fed regularly and a
teaspoonful each of ginger and soda
added to each gallon every third or
fourth day, there will be no cholera
or other bowel troubles. Stir the mix
ture until thoroughly dissolved before
feeding. This ia very easily prepared
and will keep their digestive organs
toned and sweetened
When fattening fowls, skim milk
should be used to mix tbe masb. They
like It better and in this way are in
duced to eat juat us much more, as
the milk while serving as moisture to
wet tbe mash Is also a hearty food.
The food for young ducka should
be mixed with milk and curds mado
from sour milk are ludispenaible for
young turkeys.
Remember that milk will not take
the place of water, as it so soon turns
to solid food In the crop. Keep
water before the chickens the same as
ever, no matter how much milk they
may have.
On every farm there Is more or less
milk for feeding and It will pay to
see that the chlckena get their share
of it.
SPROUTED GRAIN FOR FOWLS
Green Food May Also Be Supplied In
Form of Any Surplus Supply of
Vegetables on Hand.
Where It is possible a winter crop
•hould be planted to furnish green
food for the fowls. It does not take a
large area to furnish green food for
tbe fowls, and usually plenty of space
may be found for this purpose. Hut
where one has only a city lot, and a
green crop Is out of tbe question, ar
rangements should be made to sprout
oats, rye, wheat or barley. If no other
space Is available a box of soli will
suffice. The box may be filled with
rich garden loam if tbe seeds aye to
remain long enough for tbe plants to
grow. If the grain Is to be fed as
soon aa the seed sprouts a box of sand
Is sufficient. The box may be set In a
cellar or in tbe kitchen near the stove
in very cold weather.
Green food may also be supplied In
the form of any surplus vegetables
that you may happen to have on baud
Tbe beat plan for feeding them Is to
place a nail In the houses on the wall
Just high enough so that the hens will
be compelled to Jump a little to reach
It. Then ts' ea beet or any other veg
etablea that you desire to feed and
stick them on the nails. It Is a bandy
little arrangement, and compels the
fowls to exercise for their food.
PREVENT CROWDING ROOSTS
Difficulty Encountered Where Many
Birds Are Kept Together Is
Handily Eliminated.
When a great many chickens are
roosting together the tendency is to
crowd until a part of the fowls are
pushed off the roosts. Roosts made as
Illustrated will guard against this trou
ble. says a writer In tbe Missouri Val-
Pcgs Stop Trouble.
>ley Farmer. Bore boles In roosts
about three feet apart and drive in up
right pieces 12 Inches blgh and about
the slse of a broom handle. It is
well to have a dropping board be
neath.
"Fresh Egg” Defined.
An egg to belong to the strictly
fresh egg class, should not be over
3 days old In summer weather, and
a week old during tbe winter. But
In either case they must be kept In a
cool temperature. Heat very quickly
.stales eggs. Crates of eggs allowed to
remain In the hot sun for several
'hours will quickly change their coiv
idltlOß.
Turkeys for Market.
The hen turkeys sell first, and me
dlum-aised carcasses sell best in mar
ket. The market turkey should be
shorter In and neck than Is ordi
narily the case, and very full in tbe
breast, with a compact body, meaty
•nd fat, rather than of a large slie
and coarse structure.
Recover Stolen Tombstone.
A stolen tombstone was unearthed
during excavations following a recent
flr* in a shop in Oirvan (Ayr). The
workmen dug out a tombstone In an
excellent state of preservation, bear
ing tbe following Inscription: "By An
thony Campbell, Saddler, In Memory
f Hla Daughter. Jean. Died July Ist,
UN, Aged 18 Years and Blx Months."
It 1* believed that tbe stone was stolen
from the old Oirvan churchyard and
converted Into a hearthstone, a quite
common occurrence In the early day*
gf the nineteenth century.—bonden
6000 CARE OF DUCKS
Fowl Cannot Eat Gummy Food
Without Wasting IL
Plenty of Qrlt Must Be Available nt
VII Times, but It Must Not Bo
! Mixed With Food Green
Stuff Is Also Essential.
(By A. OALUGHER)
A ration that is all right for ducka
may he all wrong for chickens, and
vice versa. For Instance: Whole grain
Is not us good for ducks as a mixture
of ground grains and cooked vegeta
bles.
Whole corn may be fed occasionally,
but It should be soaked for several
hours before feeding.
Dry oats and wheat make very poor
duck feed, but both are good when
cooked and mixed with corn meal or
boiled potatoes and bran.
It hardly pays to feed wheat to
ducks unless It Is unsalable. Since
thorough cooking renders musty |
grain harmless It may be fed to ducks
with good results. When cooked po
tatoes are used they should not be
mixed with the ground grain until
after ihe latter has been thoroughly
moistened with either milk or water.
If the dry meal Is added to the
msshed potatoes a tough, sticky mass
will be the result. Don’t make the j
Indian Runner Duck.
feed sloppy; just moist enough to
cling together without being gummy
A duck cannot eat gummy feed with
out wasting It.
Other vegetables, such as turnips,
beets, rutabagas, etc., are sometimes
used Instead of potatoes. Pumpkins,
when thoroughly cooked, make a very j
good basis for the mash. The seeds
should always be removed.
When no vegetables are to be had
we use equal parts of boiled oats,
corn meal, wheat bran, and middlings j
or second flour with a little powdered
charcoal added. Some people (who
ought to know better) put sand and
1 oyster shell In their duck feed. When
this Is done the ducks are often forced
I to consume more grit than they re
I quire.
Of course ducks must have plenty
' of grit nt all time, hut it should not
be mixed with the food. We place
shallow boxes of grit close to the feed
troughs. Oyster shell and coal cinders
In some of the boxes, and clean, coarse
sand in others.
Duck* will eat grit after every meal
If It Is within reach.
They usually drink and rinse their
beaks while eating, therefore water
1 should be placed near the fed
troughs. Also green food is necessary
the year round. Some sort of green
| stuff should be given at least once a
j day In winter.
If cabbage la plentiful, a little may
be added to the mash each time. II
should be chopped raw. As bulk Is
one of the Important elements In s
duck’s ration, it Is a good plan to
provide an abundance of green stuff ,
for winter use. We usually sow a
patch of rye early In the fall for win
ter and eary spring use.
I If It gets a good start In the (all It
will stay green all winter, If protected
I with a little straw or other covering
The grain of rye Is unflt for poultry
feed. Unless ducks are well fed In the
winter they will not begin laying very
i early In the spring, and when they do
begin their eggs will not be as large
nor as fertile s they otherwise would
I There Is usually some shed or build
lng that can be converted into * duck
i house at small expense.
If the root Is good the rest Is easy.
! If the weather boarding Is not suffl
i ciently close to keep out draughts In
cold weather cover the outside with
tarred paper or strip with lath,
i A board floor Is better than an earth
floor, because tbe ducks often stir
up the ground In a very disagreeable
manner where there Is the least sign
of moisture.
In cold weather ducks should be
kept in the house, because their feet
1 are so tender that when they come In
| contact with the ground they suffer
' greatly, and hobble along as though
| their backs were broken.
Provide plenty of clean bedding, and
change It frequently. Straw or Utter
should be kept on the floors all the
i time. If bedding material Is plentiful
1 put It on several inches thick. It will
help to keep the ducks comfortable,
and also keep tbe floors clean, thus
serving a double purpose. Never pick
| ducks in cold weather, nor during the
; laying season.
Fort Scott Witticism.
I At a recent banquet In Fort Scott,
the Tribune says, a man was called
upon to make a speech. Of course he
was surprised that he should be asked
to talk, but ha was equal to the oc
casion, and he stood up and said:
j "Gentlemen, you have been eating a
turkey stuffed with sage, now you will
j listen to a sage stuffed with turkey.”
I Everybody laughed, and tbs man Im
mediately became known aa a famous
wag, and the mot 1* highly esteemed
(boss part*.—Kan*a* City Star.
KfSjjABINET |
ms
marked an those of society, and
the uTTunseinent of a bill of fare vails
for as much finesse as do the functions
of a chaperon. —Blwanger.
SUGGESTIONS FOR EATABLES
A most tasty salad may be made
at this season, using the large French I
chestnuts. Cook them until soft, and
combine with celery and French dress
ing. Nothing In the salad line can
bo more pleasing Apples may be
added, making another form of Wal
dorf salad.
Sirloin of Beef.—For a small com
pany dinner, try this way of cooking
steak: Bone a steak that weighs two
and a half pounds. With a small lard
i lng needle, lard the top of the beef
I lengthwise with thin strips of pork.
Put two tablespoonfuls of the pork j
i trimmings In a baking pan, add a
small carrot, an onion cut fine, a stalk
of celery cut In bits, two sprigs of
parsley, a bay leaf, half a clove of
garlic crushed and two cloves. lay
the steak In this bed of vegetables,
spread over It two tablespoonfuls of
(at and place In the oven to roast,
1 iurnlng and basting three times. Place
! ;he steak on the platter. Heat two
! tublespooufula of thick cream with a
i fourth of a cup of grated horseradish.
I Have three bananas peeled and sliced
lengthwise, dipped in flour and fried
Skim the fat from the baking pun.
thicken with flour and brown; strain
the gravy over the meat, spread the
horseradish sauce over the meat, set j
the pieces of banana on the meat and
serve at once.
Cranberry Surprise.—This is a deli
cious Ice to serve with turkey or
fowl. Put a little Ice cream In a shot
bit cup and cover with a rich cran
berry sauce.
Chestnut Cup.—This is a most |
dainty and delicious frozen dish. Put
I a few preserved chestnuts in the bot
tom of a sherbet cup (these chestnuts
are preserved in a thick lemon sirup),
then add a spoonful of vanilla ice
cream and garnish with a maraschino
.-berry or a preserved chestnut, or
loth.
Chocolate Temptation.—Mold choco
late Ice cream, and when ready to
! B erve sprinkle with browned almonds;
garnish with whipped cream sprinkled
with blanched almonds.
I |ZpffilT<?ilEN |
Cabinet
H UKUK la enough In ilnlly life.
J9L A life so much beast
With ( iubm-h, harsh ami cruel deeds.
To struggle to forget.
But thero Is nothing we can spare
That's loving, comforting and fair.
A word that comes to cheer us still.
Borne smile to lighten what Is 111.
SOME GOOD WINTER PUDDINGS.
The heavier, richer puddings are
more enjoyed during the cold weather
and are also belter served during the
winter.
Plum Pudding.—Mix together a cup
of bread crumbs, a cup of flour, three
fourths pf a cup of sugar, a fourth of
a cup of molasses, a cup of fruit, a
cup of cold water, a teaspoonful each
of soda and cinnamon. Steam one
hour. Cream a half cup of butter, add
a cup and a half of powdered sugar
and the yolks of two eggs well beat
en for the sauce.
Krum Tort*. —Thl* Is a most deli
cious pudding and one which will
keep Indefinitely;
<’ut up a half pound of dates In
i small pieces, add a half pound of wal
nut meats cut up, a half pound of su
gar. three lablesponnfuls of bread
crumbs, a teaspoonful of baking pow
der and the whiles of six eggs beaten
light. Add the sugar to the whiles
first and then the other ingredients
Hake in a large greased pan. Serve
with whipped cream, a little mixed
with the torte crumbed In pieces and
the cream on top
Steamed Chocolate Pudding.—Melt
two squares of chocolate over hot wa
ter, beat an egg and add to a cup of
milk, sift two cups of flour with three
teaspoonfuls of baking powdet and
half a teaspoonful of salt. Put Into
a buttered mold and steam one and a
half hours. Serve with a creamy
sauce. Use two tablcspoohfuls of
soft butter, a cup of powdered sugar
and a yolk of egg Then stir in a
half cup of whipped cream, flavored.
Why He Was Glad.
The man with the long beard stood
pensively at the curbing gazing at
the passing traffic In the street. "I
hall with delight the advent of
the automobile,” he muttered aloud,
"(or no longer need I (ear crossing
the street lest some hungry horse
mistake me for a walking bale ot
hay.”
Immense Auto Industry.
Few persons, however well they
may be Informed about the vast ex
tent of the automobile industry, would
estimate the consumption of cotton in
making fabrics for motor vehicle tops
and tires at anything like the true
figures, which are about 1, Out),000
hales.
Use Sea Water In Baking
The local paper* are complaining
about the size of the bread sold by
the Iroquois bakers, who, besides
charging two and one-half cents for
a loaf of bread of 22 grams weight, It
Is said are using sea water In their
bakeries —Prom the West Coast Lead
er. Lima, Peru.
FARM OF FORTY ACRES
Equipment, Management and In
come of Small Place.
Convenient Scheme for Dividing Land
Into Five-Acre Tracts—One of
These Utilized for Home
stead and Garden.
(By W. J. SPILLMAN, Chief of United
Staten Bureau of Farm Management.)
Air. H. H. Mowry of the office of
farm management, has been making
I a special study of the equipment, man
agement and Income of a large num
ber of small fruit and truck farms,
many of them run by people who have
recently come from the city.
This study has given us somewhat
a new point of view, in general these
small farmers are not successful. This
fact has led us to study the question
more closely, and us a result a
scheme for the management of a forty
acre faun is outlined below, which
seems to be practicable.
Figure 1 shows a convenient scheme
for subdividing forty acres to fit It for
the cropping system to be outlined
below. It will be observed that tho
forty acres are divided into eight five
acre tracts. One of these Is set aside
for what may be called the "home
stead." These five acres are at the
“16 ie
o o
C D E F !
i .... i
Pasture .
! 2A
2 A I Orchard G I
0 |*a I VA
i B di rden
!” t\ A
" *' I
Forty-acre farm subdivided Into eight i
1 five-acre tracts. This shows a c-onver lent |
method of subdivision which gives access I
I to ull the Helds without wasting much I
land In roads. Length of lines given In
rods.
center on one side, and It Is supposed j
that a public road passes this side |
of the tract.
Of these five acres half an acre is
utilized for the house and yard and '
the barn and barn lot. This space Is I
I ample for what we have In view. One
half acre Is devoted to garden, one ;
and one-half acres to orchard and the
remaining two acres for a paddock
Into which to turn the stock for exer
cise.
By judicious management these two
acres can also be made to furnish
some pasture and some soiling crops
The other seven (ire-acre tracts are .
to be devoted to a seven-year rota
! lion. When this rotation Is In full
swing the crops on the farm for a ’
i given year w ill be as follows: Field A.
j potatoes; field B, three acres of cab
bage and two acres of onions; field C,
! corn: field P, cowpeas; field E. corn;
| field F. clover: field Q. clover.
The next year each of these crops 1
would move to another field as fol
lows: The potatoes would go to field
Q, which was In clover the year be
fore. The cabbage and onions next j
year would go to field B. The corn on ,
field C would go the next year to field 1
B. Cowpeas in field D would go the
next year to field C. The corn In field j
E would go to D, while E would bo
sown In clover and F remain In clover.
The next year each crop would move
to another field In the same manner,
so that each year potatoes are sown
after second year clover, cabbage and
onions are planted after potatoes, etc.
The potatoes, cabbage and onions on
this farm would form the market
crops. The two fields of corn, the
field of cowpeas and the first year’s
seeding of clover would furnish twenty
acres of forage for the live stock,
while the second year clover would
furnish pasture for the live stock dur
ing the summer.
In each of the two corn fields some
winter grain, such as wheat or rye,
i could bo sown early In August at the
1 time when the corn Is laid by, that
Is, when cultivation of the corn
ceases. This wheat would furnish fall
and winter pasture for the live stock.
In the corn field which Is to bo fol
lowed by clover the wheat would be
turned under very eaily In the spring
In preparation for sowing the clover.
In the corn field which Is to be fol
lowed by cowpeas the wheat could re
main until the second year clover field |
Is ready to turn stock on, at which i
time It might ho plowed up and sown !
to cowpeas. Wo thus have pasture j
during the whole year in sections 1
where the seasons permit winter pas
turing.
In states that are too far north for
the cowpeas. soy beans may be sub
stituted for them, and In regions too
far north for soy beans, oats can be
used on this field, the other crops In
the rotation remaining the same. Com
mercial fertilizers would be required
for the potatoes, cabbage and onions
There Is plenty of good literature |
published by the department of agri
culture and by a good many of the
state experiment stations relative to
the cultivation and fertilization of po
tatoes, cabbage and onions, and the
reader is referred to this literature for
further information concerning the
growing of these crops.
One fact to which I would call at
tention is that In the marketing of po
tatoes, cabbage and onions it Is not
necessary for the farmer to run to
market every day for several weeks,
ns would be the case with most other j
kinds of truck crops, especially straw
berries and tomatoes
Excuse Hunting.
Dodge—“ What's tho matter with
your cooking here lately?" Mrs. Dodge
—"The gas company doesn’t give us
as good gas as It used to.’’-—Kansas
City Times.
After a Bad Dinner,
Tommy—" Papa, what Is It that the
Bible says Is here today and gone to
morrow?" Papa—“ Probably tho cook,
my son."
KEEPING BROOD SOW HEALTHY
Preferable to Keep Animal as Near
Graee or Vegetable Diet as Pos
sible—Roots Urged.
(By R. Q. WEATHEUaTONE.)
Grass and vegetable matter are the
most natural foods for pigs, although
they will eat and can digest a great I
variety of things. The nearer a sow !
can be kept to a grass or vegetable
diet the healthier she will be, and this
system Is preferable to dry, rich foods
consisting mainly of grain, barley or
other meals.
Bran is most useful when grass Is
not available, but where It Is not pos
sible to give sows n grass run, lucerne,
taros and other green forage crops can
sometimes be substituted.
Hoots, except that mangels must not
be given at all freely as farrowing ap
proaches or the pigs are almost cer
tain to be born dead, are useful and
where there Is a large garden It will j
provide a great deal of vegetable stuff ,
that can be advantageously employed I
for ln-plg sows—stuff, too, that would 1
be otherwise wasted. Large quantities |
of dry grain, and especially corn aud ;
barley, niust be avoided as too heat
ing; and hotel waste, butcher’s offal,
slaughter-house refuse —Indeed animal
matter In any form —are also bad, and
may, It Is said, bo an exciting cause
of cannibalism.
When at grass or getting green
foruge or garden stuff, a few old beans |
or some dry corn may be given once
or twice a week.
The food for the in-pig sow for the
j last week or to of her time should
i be os marly us possible that on which
: she will be fed for three or four weeks
j after she Is farrowed. A well-known |
| breeder says:
“We have ceased to give barley or
other meal to our sucking sows until
; the pigs ure at least a month old. Our
i newly farrowed sows are fed sharps,
or what Is locally termed thirds, mid
j (Mings, etc., and a varying amount of
I bran, determined by tho richness of
the sharps, the number of the litter
end the age of the sow, also condl
| lion.” Ills recommendation for fecd
] lug the In-pig sow Ip: "Vegetable food,
with a little dry grass, beans, peas or
! corn until within a week of farrow
| ing”
| PROTECTS BUDS FROM FROST
i Colorado Man Conceives Idea of Plac
ing Electric Motor In Tree to
Cause Vibration.
i A recent Invention relates to a new
1 system of motor operated tree vlbra
; tion for saving buds and blossoms
from frost.
The new system alms to create In
i fruit trees a movement of the sap to
the buds and blossoms that tends to
vitalize them enough to resist the at
tacking blight of frost. This move- [
i ment of the sap might be called a
1 capillary action, and can bo likened 1
to the gentle exercising action of an
1 electric vibrator Instrument on the
—r
1
V.'v C
Tree Vibratory in Place.
human system, which stimulates the
flowing action of the blood through
the veins, especially at the pont where
the vibrator Is applied.
The system of Imparting this vibra
tory action to buds and blossoms has
been worked out and patented by
Herman L. Darling of Delta, Colo. It
comprises the Installation In the tree
of a small electric motor having a
trembling rotary motion and con
necled by transmitting wires to an
electric current.
During the months of April and May
when the orchard is subjected to sud
den freezes, by means of this system,
a vibratory trembling motion Is Im
parted to all limbs of the tree, trans
mitted to twigs and bulbs and this
motion starts the sap to circulating,
Invigorates the buds and strengthens
! them against the killing effects of the
i frost.
Unfavorable Soils.
Clay soils are unfavorable to vege
tation because the soli Is too clone and
adhesive to allow the free passage of
air or water to the roots of the plants.
It also obstructs the expansion of the :
fibers of the roots. Sandy soils are
unfavorable because they consist of
particles that have too little adhesion
to each other. They do not retain
sufficient moisture for the nourish
ment of the plants. They allow too
much solar heat to pass to the roots.
I Chalk soils are unfavorable because
they do not absorb the solar heat, and
are, therefore, cold to the roots of the
plants.
Draft Hoises Scares.
A. B. Alford, a transfer man of ,
Philadelphia, states that while sta
tistics show a larger number of
horses in the United States than ever
before, It Is harder to get hold of a
good draft animal at a fair price than
tt was fifteen years ago when he could
buy all he wanted for from SIOO to
| $125 and today he cannot get horses
of the same kind for S2OO or $250.
Word Much Misused.
"Fix" is one of the words that we
Americans habitually misuse, but It Is
not often that the mistake leads to
such absurdity as it does In the label
of a certain stain-remover now on the
market. "It will fix the stain," says
the notice. Since "fix” means to make
permanent, the manufacturers of the
stain-remover have nbt said quite
what they intended to say.—Youth’s
Companion.
/
The Kind Ton Have Always Bought, and which nas been
in use for over 30 years, has borne the signature of
nnd has been made under his per
soual supervision since its infancy.
/-COccAs/li Allow no one to deceive you in this.
All Counterfeits, Imitations and “ Just-as-good” are but
Experiments that triflo with and endanger the health of
Infants and Children—Experience against Experiment.
What is CASTORIA
Castoria is a harmless substitute for Caster Oil, Pare
goric, Drops and Soothing Syrups. It is Pleasant. It
contains neither Opium, Morphine nor other Narcotic
substance. Its ago is its guarantee. It destroys Worms
and allays Feverishness. It cures Diarrhoea and Wind
Colic. It relieves Teething Troubles, cures Constipation
and Flatulency. It assimilates the Food, regulates the
Stomach and Bowels, giving healthy and natural sleep.
The Children’s Panacea—The Mother’s Friend.
GENUINE CASTORIA ALWAYS
Bears the Signature of
The Kind You Have Always Bought
In Use For Over 30 Years.
THE CCNTAUR COMPANY, TT MURRAY STREET, NEW VORR CITY.
Laid Right Over Wood Shingled
No Dirt, No Bother- In a very shoit time any building can have its fire
trap covering turned into a modern fire-procf, st rnn-proof, lightning-proof
roof at a very moderate cost—a roof that will last as long as the budding
and never need repaiis. '
For Sole by
G. L. Winebrenner, Ti,,n^T,u;i.„.t
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Pills
Wht They Will Do for You
They will cure your backache,
strengthen your kidneys, cor
rect urinary irregularities, build
up the worn out tissues, and
eliminate the excess uric acid
that causes rheumatism. Pre
vent Bright’s Disease and Dia-
Datcs, and restore health and
strength. Refuse substitutes.
WARRANTED FOR ALL TIME.
If you pure has.' the MOW HOME you will
have a Ufa unset at Hie price you pay, ami will
not have an endless chain of repairs.
Quality
Considered
If you want a sewing machine, write for
our latest catalogue before you purchase.
Tin New Home Sewing Machine Co., Orange, Hass.
PEERLESS
Paper MEAT Sacks
Are safe an, sun m prevent skippers In moat
It .be simple directions on each lack
s.e I. bowed.
-S^KS”' WMrIT /3
1 H
< Itsase maa Mf
' J&*'-
1 a 1 soon as your m*M Is sinokffd, In the furl*
Sj 1 hefoiv tin* blow U’ sklpncr fly puts In hi. ap
ptarancc, place your meat In the sack, fallowing tin
simple till* citons plainly printed on each one, am
yon ran rsl hsmimml that you will not be botherec
* iih worms In your meat.
1 “Pi erleSK*’ Papei Meat Sacks are made from 1
ipenialp prepared, very tough, pliable, strung, close
Irai um*, b.*av\ paper, with our perfect “Peerless"
bo*.*Mi which Is air ami water tight. and with care
1 c.i • ip-ed for several years They aie made It.
sizes lo suit ad styes of meat, and srll at 3, 4
I iml.'ieents .pmee, according to size. The lar<e ©1
1 s rent si/.e take tile hams ami shoulders of hog
* i hint' (llvt weight) from d.KJ to W pounds, ac
r-ndlfe. t“ hew H.e meat Is trimmed; medium or i
j pr • iz. from 204) to :iaO pound* and the small or 3
coin size from ino to jim pounds.
A fair trial will fully sustain every claim for out
i tar- .and we feel that where ome used they wll
>v 1 a household necessity.
► f.'-'Axk your grocer for them.
Price :t, 4 and S cents apiece, according to si/.e
MANfKACTI’Rin ONLY BY 'PHI
I Gr'-d ouihfjrn Pig. &, Mf;j r n
• %■ oKitn w • •
..rp
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BALTIMORE
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Buy It front your local
Newsdealer or order
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Six months..., $1.75
One year 3.50
The Baltimore News
BALTIMORE:, HO.