The Fargo forum and daily republican. [volume], December 14, 1903, Image 11

About The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957

Image provided by: State Historical Society of North Dakota

                
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VA:-'
IpS
Hjmrociiniiaa
£4 ^A
H.
•-i
I. H. Mrttort. M. 0. Mssgrti RMUsfc, M. D.
DRS. RINDLAUB
'-i* SPECIALISTS.
/. jflfe. BAR, NOSE AND THROAT
FARtiO. N. D. I
d«L*ndriclt Block, opposite N. P. Depot.
PROFESSIONAL CARDS
*4 ATTORNEYS.
"mE, ARTHUR B., ATTORNEY AT LAW,
Jottloes in Magill Building, Broadway and
Front Street, Fargo. Practices In all
Tfourts.
TUNER, H. R., ATTORNEY AT LAW,
unices In Fdwnfds Building, Broadway.
,,} Practices in all courts.
jSkKXETT & REESE. ATTORNEYS
^IlJifiw—Offices:
Broadway.
tJ)LE, A. T., LAWYER, ROOMS 19 TO 22,
-Huntington Block, Broadway.
jIlLLER, HENRY P., ATTORNEY AND
^.Counselor at Law. Over Fargo National
ylinnk, Fnrgo, N. D.
ttt)BINSON, J. E., ATTORNEY AT LAW,
12 Front Street, Fargo. Practices In all
'Courts. Tax cases a specialty.
.IK'OTT, W. A., ATTORNEY AT LAW,
.(Office second floor Morton Block, Broad
jfiwny, Fargo, N. D.
ARCHITECTS.
$|l0MP80N, R. F., ARCHITECT—PLANS,
/Specifications and superintendence—Rooms
ami 21, Edwards Building.
^.BIIANT, W. C., ARCHITECT AND
^^Superintendent. Plana, estimates and de
rails. Office: No. 64 Broadway. Fargo,
N. D. Telephone No. 53-4.
A, J. O'SHEA, AROU1TKCT AND 8UPKU
iutendent, practical plans, specifications
hud estimates furnished for all kinds of
''.'.building's. Offices N. P. Block, Broad*
Avay.
$J':EI?E, M. E„ ARCHITECT-PLANS
mild specifications furnished for all classes
building. Telephone 755 office at 618
•.Wlrst Avenue North, Fargo, N. t).
j^ANCOCK BROS., ARCHITECTS, OF«
.-:'itlce over Douglas Block, 118 Broadway,
Fargo, N. D. Plnns and estimates for all
kinds of buildings.
PHYSICIANS
1
MBte-iMff
tVlans and Surgeons. Office over Wllser's
Urug Storer. Office hours: 10 to 12 a.
'#n. a to 5 and 7 to 8, p. m.
gjjMtROW & WEIBLIS, PHYSICIANS AND
v ^urgeons. Office deLendrecle Block, cor
(Slier of Front and Seventh Streets. Office
"hours: It to 12 a. m., 3 to 6 and 7 to 9
•iji. in., Fargo, N. D.
»tt. C. N. CALLANDER DR. A. C. MORRIS
PHYSICIANS AND SURGEONS.
Office Hours: Office Hours:
11 to 12 a. in. to 11 a. in.
i 3 to 6 p. rat 2 to 5 p. m.
•V= 7 to 8 P. in. 7 to 8 p. m.
v
jTel. 340 K office. TeL 345 office.
•,£•845' Residence. 1043 Residence.
UNDERTAKERS.
AND LICENSED EMBALMER—FUNERAL
Supplies. J. F. Rice, 8 South Broadway,
felear of Moody's store.
ii i
CHICHESTER'^ PILLS
I/: Genuine
Comfort
ta assured in iJie luxurious l£j»
brary-Buffet-Cluh, Cars and the
roomy Compartment Sleeping
£ar* on the
Limited
Train tar Comfort"'
every night betweeu Minneapolis,
St, P"»*l and Chicago via
information about eoatfioft
MMM
jU v, V '-if
nil ui i ll iVii ii ilHii
illiWliMIP
Pingree wants a debiting society.
Hbople wants better hotel accom
modations.
The Lidgefwood sltiiffng ritfk is
mile out of town.
The Capital calls attep&o&jjit) finan
cial growth of Jamestowh.
The Chronicle urges an arte|ian well
for fire protection at LaMour&
The Barry trial has cost Cavalier
County many thousands Gf dollars.
The Steele Ozone is fjfTad to see the
new paper is for the party nominees.
The Langdoh Republican rejoices
over having reached the 1,500 mark.
What became the weather factory
that was to start Up at Devils Lake|
The Wheatlahd1, Eagle publishes
nice page ad for 0ruggist YoUtigman.
The Tribune reports that Dr. Thor
Moeller of Rolla-—may locate in May
ville.
The Newspaper boys predict ^some
fun when the editork at Steele get to
going. '4
The Chronicle says Grandin pebple
have been buncoed by a fake music
peddler.
The Mandan Pioneer fears it will be
a long, time before the jury system as
abolished.
Two daughters of John Crevar
of Grand Forks. County were 'imtrried
the same day.
The average price of ,the ^ajchool
a n s s o i n a n e s o u
$15 per acre.
The Milton (jlobe is increasing its
circulation and Editor Rishoff is de
servedly proud.
One editor wants to keep out the
birth notices—unless the father brings
arottnd the cigars
P. Norum of Cavalier County, who
was run over by some bronchos may
die of his injuries.
A LaMoure County lady teacher
skipped away and was married without
notifying the board.
The Jamestown ., Capital is "WitTi
George M. Young on the lieutenant
governor proposition.
Some people hope the new court
house in Fargo will have a little claim
to architectural beauty.
The LaMoure County ^Chr.oiucle is
niaknig a serial story out or its de
inands for a courthouse.
The LaMoure Chronicle wants the
editors to join the association so they
can kick all they want.
W. W. Barrett will have a splendid
grain ekhibit from Ramsey County for
the St. Louis Exposition.
There must be something in the cli
mate—that makes those Pembina
County jeditors so scrappy,
A Grandin man ships rye straw to
an eastern house after he thrastes the
grain by a special process
A. T. Patterson is mentioned for the
judgship in the sixth district—when
Winchester gets a successor.
The Neche Chronotype seemed to
have a scoop on other papers regard
ing the Winship resignation.
It looks like the irrigationists are
likely to gft into a scrap among them
selves—as to the best methods.
What will David Bartlett of Coop
er
stown get—if Young of Valley City
—gets his place—as lieutenant gover
nor"
The Valley City Times-Record sug
gests that there may have been some
politics behind the charges against
Major Murphy.
With Geo. M. Young of Valley City
for lieutenant governor—what will' be
come of Governor White—both of
Barnes County.
The war over the Washington' cor
respondent of The Herald still con
tinues between that publication—and
The Pink Paper.
If the editor of The Pioneer Press
wants to know how little he knows—
he should read the roast in The Devils
Lake Inter-Qcean,
Farmers from the extreme north
western counties in this state are driv
ing across to the Minnesota woods to
team through the- winter months,
The Completion ofithe institute for
minded at Grafton makes it-pos
le
V
f(yff a few iftojrk people ip* the
state to%o nutty fcnd be cared 'for.
Some people seem to think the new
courthouse for Cass is purely a Fargo
institution—and are willing the officials
shajl
Hvq
4n any old kind of a coop..
Editor Davis of The Devils Lake
Inter-Ocean promises not to drink
more than an "eighth"—when he
comes, to Fargo—or Moorhead—and
all is forgiven.
The business men pf( V^Hey City
compelled Steve Nye to issue a twenty
page paper last week—and some of
those feltows, who failed to boy Jiis
paper, must be sorry—now.
Despite the fact a Chicago pr6ffssor
|,has declared is red is1 ah immoral
color—some of the editprs issue red
editions and Editor Willson of Bath
gate keeps right on in his mad career.
The North Dakota Institute for the
Feeble Minded at Graftoil is a credit to
the state. TJie News and Timei pub
lished a cur ind ari excellent write-up
of the building and the efforts to se
cure it.
Some oile wants Peti
of
-m
Herbrandson
commissioner
GlJlJl
tter—a&f drlv^ SpTarV'justlbot^
Jwe the present 9©tials.
s
.Some of the stiite editors advocate
refraitiing from publishing the death,,
notices of a man who doesn't sub
scribe for his home (bocr—for the re|
Mfib that 4ie is desM tte world--?-
w
H» ProeHili Explained by Writer iaTlM
Dakota Farmer.
Sas'
Norton, assistant chemist,
iSoutH Dakota Experiment Station in
The Dakota Farmer: To many peo
ple the term macaroni has a vague
significance. They associate it with
Italy and perhaps have a mental pic
ture of hollow1 tubes of paste or dough
hung in the sun to dry, while flies find
them a convenient roost and dirty
children play beneath them* This*
however, is far from the truth for the
manufacture of macaroni is now one
of the commercial arts, requiring ex-
erience, skill and enterprise. Italy
been superseded by France in itj
manufacture. The excellent qualities
of macaroni as a food and the many
ways in which it may be tastefully
served are fast bringing it into favor
as a staple article of diet with all na
tionalities and classes of people.
The United States has some half
dozen factories of importance, some of
them using the true macaroni wheat
for their product. In addition, statis
tics show an importation for the past
year of about 28,000,000 pounds of mac
aroni, vermicelli and other pastes,
valued at a little over $1,000,000. Thus
it is evident that macaroni is finding
favor with the people of the United
States. Further, the United States de
partment of agriculture has been in
vestigating the possibilities of this in
dustry and has been working to intro
duce the macaroni wheats into this
country both to furnish the European
demand for semolina and to encourage
the manufacture of macaroni to supply
our own market. However, our object
is not so much to show the growth of
this industry as the method of manu
facture.
The manufacture of macaroni, .ver
micelli and other pastes of which there
are nearly a hundred forms, properly
begins with the grinding of the wheat.
For the best pastes, various varieties
of the macaroni wheats, which are very
hard and especially rich in gluten, are
used. Russia and Algeria are the prin
cipal sources of these wheats at pres
ent. The Russian wheats being es
pecially rich in gluten, the semolina
produced from them is often blended
with that from the Algerian or East
Indian wheats which gives sufficient
gluten and lighter colored products.
The milling process differs consider
ably from the ordinary, a coarse gran
ular flour called semolina being desir
ed, as the gluten loses what is techni
cally its force if the flour is finely
ground, and the resulting pastes are
more brittle and of poorer quality.
The preliminary processes of screen
ing and scouring the wheat are the
same as usually employed, but the re
ductions are made only on the cor
rugated rolls. Six crushings are nec
essary which is two more than are
given in the regular process of milling
flour. The crushings are as light as
possible and after each crushing the
stock is carried to the bolter or sifter
where those portions sufficiently fine
pass through the sieves as different
grades of semolina. The finest starchy
particles passing through all the
sieves are collected and classed as
flour, while that portion passing off
the first sieve goes down to* be re
duced again on another roll. The pro
ducts from the intermediate sieves go
to the middlings purifier where, after
being separated from the fine particles
of bran and flour dust, they are graded
into the different classes of semolina
and are ready for the manufacture of
macaroni. TTiis semolina is the hard,
nutritious, glutinous particles of the
wheat, freed from bran, germ stock
and flour dust and by transmitted light,
the individual particles of a good sem
olina should be translucent. A good
macaroni wheat will yield about 65 per
cent of semolina, 17 per cent of flour,
classed as baker's grade, and 17 per
cent of bran and waste products.
Having a good grade of semolina,
we are now ready Tor the manufacture
of the various pastes. In all factories
of any size the different processes are
carried on by machinery. The num
erous pastes are simple admixtures of
flour, and water, worked up into the
different forms and dried or cured. But
if the manufacturer is to be successful,
he must first know the qualities of his
semolina, i. e. the proper amount of
water to use and the gluten value. The
Semolina should contain about 50 per
cent of moist gluten to make a good
macaroni and if it is not up to the
standard, it should be blended with a
Stronger one to secure the requisite
amount of" gluten. The amount of
wate£ to use will depend Upon the
humidity of the flour and the gluten
content ana varies from
20
•?i\M
to 30 per
tent by weight.
Knowing the amount of water a giv
en sample of semolina will require to
make a dough of proper consistency,
the right proportion of semolina and
boiling water are measured into the
mixer and the water thoroughly in
corporated with the semolina. The
mixtiire is then placed in the kneader,
which consists of a steel basin carry
ing the dough and made. to revolve
with considerable pressure under cor
rugated rollers. The required stiffness
of the dough makes effective kneading
by hand impossible and the douprh
when properly kneaded should be stiff,
smooth, elastic and non-adhesive. The
time required for kneading is from
twenty to thirty minutes and when the
kneading is completed the dough is
ready for the press.
The press consists essentially of an
iron cylinder, with a copper plate in
the bottom through which the dough
is forced to give it the proper form,
by a steel plunger operated by power
ful gearing. The copper plates vary
according to the form of the paste de
sired and give tubes of various sizes
tallq#f|nacaroni, spaghetti, etc., strings
ermkelH fcn^ fidelina, and rib
s ifcaHe« lak if- the long
Pastes are desired, if the shbrt pastes
Arie to be manufactured, the appropri
ate plate witjh. a cutting'attachment is
used and the letters of the alphabet,
animals, of various fantastic forms for
use in soups, are very rapidly produc
ed.
The press should, be heated by
fM or Ofchetftrise during the (iperation
any way—and his mere interments of ahd the plates beforehand by boiling, fails to^ure. EL W. Grove's signature
no especial news value. Jin water to prevent darkening of the'is oa each box. 35c.
v4!J640*,:Wery'
or rupture of the parts of the
dough
press.
After the pressing comes the drying
or curing of the pastes. This is the
most particular part of the operation
and requires considerable skill. The
long pastes as they come from the
press are cut into proper lengths and
placed either on rods or trays. The
short pastes are always placed on
trays. hese tray's or the rods arc
then#taken to the drying room where
they must be carefully watched until
thoroughly cured. If the macaroni
dries too fast it becomes brittle, warps,
checks and splits. If on the other
hand drying does not proceed fast
enough, it will darken, sour or mould.
1 hus in, order to secure a proper dry
ing, what is called a resting room is
generally used. This consists of a
moist, dark room to which the maca
roni is carried when indications show
that it is drying too rapidly. The change
to this room not only stops drying for
the time being put permits the maca
roni to assume the same degree of
moisture throughout and thus adds
toughness or lessens the liability to
brittleness. The main requirement in
regard to the drying room is absence
from drafts and a temperature of about
70 degrees Fahrenheit.
The time required for drying is from
five to seven days and the macaroni
must then be left in loose packages
about the same period, after being
taken to the packing room, before it
is ready to pack for shipping.
A stick of macaroni of good quality,
thus cured, should be tough, quite
elastic, break with an even fracture
a|id be of a light amber color and
translucent to transmitted light. The
white, starchy appearance of many
samples of macaroni is not a point in
their favor but indicates the use of a
l(^w-graie starchy flour or to added
riCe flour or potato starch to give it
the white appearance.
In this connection it may be inter
esting to note that the work of the
South Dakota Experiment Station
with macaroni during the past few
months has been very gratifying. The
wdrk is on South Dakota grown maca
roni wheat, several crops removed
from the European seed, and establish
es beyond a doubt, that macaroni equal
ijf.-ftyery respect to the best foreign
articles can be produced from the mac
aroni wheat grown in this country.
Macaroni experts claim .that macaroni
cannot retain its flavor and excellence
for more than a few months ehnce it
would be impossible for the imported
article to compete with a first-class
domestic product when properly man
ufactured.
DEAFNESS CANNOT BE CURED
By local applications as they cannot
reach the diseased portion of the ear.
There is only one way to cure deafness,
and that is by constitutional remedies.
Deafness is caused by an inflamed con
dition of the mucous lining of the
Eustachian Tube. When this tube is in
flamed you have a rumbling sound or
imperfect hearing, and when it is en
tirely closed, deafness is the result, and
Unless the inflammation can be taken
out and this tube restored to its normal
condition, hearing will be destroyed for
ever nine cases out of ten are caused by
fcatarrh, which is nothing but an in
flamed condition of the mucous ser
vices.
We will give one hundred dollars for
any case of deafness (caused by catarrh)
that cannot be cured by Hall's Catarrh
Cure. Send for circulars, free.
F. J. CHENEY & CO., Toledo, O.
Sold by druggists, 75c.
Hall's Family Pills are the best.
FARMERS' INSTITUTES.
To The Forum: The following
farmers' institutes have been scheduled
for January:
Hamilton—Monda£ i Tuesday,
Jan. 4-5*
Drayton—Wednesday ana Thursday,
Jan. 6-7.
.. Grafton—Friday and Saturday, Jan.
Larigdon—Monday and Tuesday,
Jan. 11-12.
Park River^Widnesday and Thurs
laV. JaU. 13-14.
Lariirrore—Fflday and Saturday, Jan.
Ij5-i6.
Michigan City-— ifbriday and Tues
day Jan. 18-19.
E. E. Kaufman, Secretary Farmers'
Institutes.
*0 CURE A COLD IN. ONE DAY.
HMce Laxative Brotno Quinine Tablets.
A u i s s e u n e o n e y i i
*5
%ClGARS
Sold Every Minute
Chr'stmas Trcca
ketmm Irtotfc*
©•©•©•©•©•04®
Up-to-Date
FARMERS
•Who are cultivating $40 to $60 per
acre land in the North should inves
tigate the many cheap, farms to be
found along the line of the
in Virg
inia, North Carolina. Geor
gia-, Alabama, Mississippi, Tennes
see, Kentucky, Illinois and Indiana.
Improved or unimproved lands at
from $3 to $15 per acre- where you
can grow Northern crops, raise
stock, friut and gardeui truck, secure
better prices locally for all products
of the farm and ranch in high alti
tude which insures (good health and
prosperity, good Water, plenty of
timber, with schools, churcheg and
hospitable neighbors. Reading mat
ter sent free upon application to
M. V. RICHARDS, Land and Industrial Act.
Washington, D. C.
Chas. S. Chase, T. B. Thackston,
Chemical Building. 225 Dearborn St..
St. Louis, Mo. Chicago, III.
Agents, Land and Industrial Department.
pomcs.
CROOKSTOJ
BEST SERVICE
FOR Ytrt# JVOHEY
ISi
II
8
hour, 1,000,000 every diyi The lirg^
selling brand of cigars in the world. You owe it to your
self to find out why so many people smoke the Crem(&
5 cents invested in a Gremo will explain it.: ^old in every
stor«rin every town, in every State.
The Band is the Smoker's Pttittmton.
Christmas
I Cut Flowers
Plants
i
FOR DECORATING
Holly Roping Greens
£M Holly Wreaths,
CUT FLOWERS
Carnations
Violet* and Hyacinths
PLANTS IN BLOOM
Primroses Begonias Azaleas Cyclamen and Hyacinths
Palms, Ferns, Gold Fish aiid Globes. Go
stock, moderate prices and prompt attention*
SKotwdl & raver
SPECIAL ATTENTION TO OUT OF TOWN ORDERS
SOUTHERN RAILWAIL
AND
MOBILE & OHIO
A I O A
HOLIDAY EXCURSIONS.
WOTttB
to Toronto, Montreal and Eastern Canaaa is bjr way of Minnaapolis,
St. Paul and Chicago, via
THE NORTH-WESTERN LINE
betwefcn'MitsOeapolij, St. Paul and Chicago.
PP8?P||
i
61=
Miitletoe
cSlon)
U
Trains: Daily
FROM
ST. PAUL AND MINNEAPOLIS
FOR
mwMkM, CMtf Mi ai Eittani
"VIA:
Wisconsin
Central Railway
For Farther Iaformatiaa Ask Your
Nearest Tkkct Agent, or ITrtte
JAS. C. POND,
G. P. Am Milwaukee, Wh.
MAIN TRAVELED ROUTE
Free Reclining Chair Cars, Pullman Palace
ft JLA', ftATElW the Bound Tri0 to points wast of Toronto or Montreal, front
Deeember 1st to Mat. Good to return anjr time within three months. CM Hchfrta
|frost j»u loeal B. B. agent, bnt be sore to specify the NORTH-WESTERN LIMB
A. M/FBNTONi OEO. A. LBB, H. R. OROCHAU, D. PARKtiR,
TIB*. Aft., *49 Main SC, Trav. Agt., 82 Security felt.. Travel** Agt., Res. Aft., U* MM*
WlMlpeg. Ma«, Grand Forks, N. D. hn», N, D. Wla
|*OMT*CALT4