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&aaatanaaa3sant.:a8it!4;? vja : t:a aa3 MEETING CHANGED . , t. I ... : .. ; Where Is the Cheap i Meat ? ByF. G. King AnbnaJ Husbandry Department, Purdue University Experiment Station 66 e r 1 V SSr 1. Shank. 2. Round. 3. Rump. 4. Loin. 5. Flank, 6. Ribs, 7. Plate. 8. Chuck. r. G. King' Animal Husbandry Depart ment Experiment Station. Cheap meat Is found on erery steer fid it Is alio good meat when prop erly prepared. The higher priced cuts -of a steer are more easily prepared In palatable form but are no more nu tritious than are the lower priced cuts when the latter have been thoroughly ... nd properly cooked. Until the high .price of meat caused more attention to paid to the matter, there was some--what of a prejudice In some localities against using anything in the way of cneap cuts 61 meat. The increase la cost of meat within the last few years Jxaa. however, caused a change in this adverse sentiment and has increased the knowledge of preparation of the cheaper cute fqr the table until at present there is a much more general .nwjf these kinds of meat than for merir. . j The higher priced cuts are made so principally because they are Jucier and more tender and hence more read ily made palatable. This is especially 411imillilllllllMlil 1 1 Teaching the Young Tree How to Grow Horticultural Department, Purdue University Prof. C. G. Woodbury, Horticultural Department Purdue University. It is apparent to everyone that there Is a state-wide movement for more and tetter fruit for home use. If proof were needed to show that the horticul tural revival is here. It could be found pit r 1 V 1 : .' - i 1 i v V4 l . ' TTr. 1. A fine two-year-oid Akin appl ,ot et and ont yet pruned. Note the sraaber of limbs and height. In the number of people of every class vho are. putting out fruit trees this spring. .Thousands of these trees will prove a ' disappointment. Thousands -m die within the next three months They will die because they are not properly pruned. Young apple trees seed to be almost remade if they are to grow satisfactorily. Young peaches Teceive a still more radical treatment before they learn how to grow Into the right kind of trees. Ihe education of the tree and tree owner progress to gether, each continually benefiting the ether. The first thing to do after receiving the trees is to unpack and heel them in. It is important that nursery stock remain in the box or bundle as short a time as possible. Before setting day comes the orchard should be laid off and If it is a small one, it is well to et a rake to indicate the position of each tree, taking care to get them properly lined up. A planting board xaay be used to get the' tree In ex actly the place occupied by the stake. ie planting botrd is usually sbout !- "ic-a m I) i '.r irmTTTni :;T7rIWFT7 v : y -. '-v . jj rUj V r V Nr' '- V , Y -1 . ..- rtf.- 'i'Aj?ti " ' - J ;s ' o; ) W true of the loin and ribs, the lean por tion of which consists of muscles that are used very little by the animal and therefore lacking in the development that causes them to become tough and to lack flavor. The rounds are' com paratively high priced because there is little waste from bone and from exces sive fat The lean is not as tender as that of the loins and ribs but there is a greater per cent of lean to the entire weight of the cut. Although the cheaper cuts of meat are meeting with more favor at present than for merly the loin, rib, and rounds will continue to be the highest priced cuts of meat and the steer that furnishes the highest per cent of these parts will ever be the steer that sells for the highest price". The feeder and breeder, especially the latter must lay great emphasis on wide straight back and well developed hind quarters, be cause those parts are the ones that the butcher selig for the highest price and the ones for which he will pay the most money. six feet .mg with a notch or hole at each end and a notch on the edge half way between the ends. Before setting the young tree all diseased or broken roots should be cut off. The balance of the roots are usually cut back about a third. Don't leave an air space un der the crown of the tree. Put the top soil about the roots and pack it firmly and carefully. Leave a little loose earth on top to prevent baking of the soil. After the tree is set it should be pruned as promptly as possible Peach trees are pruned to a whip Likewise one-year-old apples. Two year apples are pruned as shown In the cut. The limbs are thinned out to not more than nVe; three will do if well distributed. These are headed back to three or four buds, leaving the last bud on the outside. The lead- er is also headed In, but may be le.'t i somewhat longer than the side branches. This seems like a pretty hard les son fah the young tree. It profits however, by the treatment. If thf pruning is neglected under the mis taken impression that it checks th growth of the tree, death is likely t reeult. The moisture gathering abil lty of the root system Is greatly re dueed when the tree is dug from th nursery row. The leaf bearing growtl has been developed to correspond tc the moisture supply furnished by th entire root system. Hence it Is nec essary to reduce the leaf bearing wood to the point where the tempora rlly crippled root system can supply its demands. If we do not the leaver come out from the plant food already stored up in the tissues and .transpire moisture from their surfaces faster v (. K 4 : -4Jt,-&K i , ; 5 S', t ' : 1. ! 1 J .' .1r A Flg. L Same tree sliown In Flg. 1 after pruning. Five scaffold limbs have been left to .form th top. The wood ta ken off is leaning against the man's arm. A radical treatment, but none too sever. than it can.be supplied; result the tree dries up and dies. It is this se ries of facts that makes It necessary to teach the tree by pruning how to grow evenly, top and branch. Alfalfa meal has not proved suc cessful as a chicken feed because of the large percentage of crude fiber which it contains. Sheep that are worth feeding can always grind their own feed. ' V rr: 1 v.;rt rp Tit ' V ft Dairymen Should Prepare for Late Summer Drought By P.H. Crane Dairy Department, Purdue University Experiment Station Preparing Silage Which Is Good P. H. Crane, Dairy Department Purdue Experiment Station. This is the season of the year that dairymen should make preparation for the annual shortage in pasture that almost invariably occurs In late sum mer. Too frequently in the spring wheu there is plenty of spring rains and the grass Is growing up luxuriantly, that many times In the past their milk flow has been cut down very low during the latter part of July, August and September by the drying up of taeir pästueT To be prepared for the reoccurrence of- such conditions will mean an in creased production and profit and may, in some cases, prevent the necessary . disposal of a part of the herd which sometimes occurs when shortage of feed is experienced. It Is In May and June that we usu ally get the largest returns from our cows, this can be credited largely to the succulent June pasture. It is logical to conclude that we can ap proach results of this season if we imitate the conditions of this season. To do this we must first supply succu lent feed. In the fall when the pas tures are dried up, we should have some soiling crop or silage to feed in connection with the short dry pasture. If thought was not taken last fall of' this summer's feeding, it is very probable that silage is not availab:e for this coming summer, but now Is the time to prepare for next summer. Under general conditions if one silo is aC'aaaaaaaa-aaaa'5aai-a-ta-aa:; aaa a aa Growing Broom Corn in Indiana By Prof. M. L. Fisher Professor of Crop Production, SoiLs and Crops Department, Purdue University I ..' v. ' .-. '.'17 m i Oha? k i . sit.irfcjM.' . t "it hm- r i-lfi - r ' " ; 4 Harvesting Broom It will be too stiff and harsh, and will also likely be red In colorj ' It . Is a common practice among small growers to break down the brush as soon as it is in bloom to pre vent the branches of I the brush from sprangllng and becoming crooked. This Is not necessary. At harvest time the stalks are "tabled by breaking two rows across each other at a height of about three feet. The brush is then cut with a knife and laid on top of the table, where it can easily be gathered and hauled to the storage shed. The han dle of the brush should be cut about four inches long. As soon as cut the brush should be removed to a place where it can be laid on racks to cure. When partly cured the seed should be removed. For small quantities this Is usually done with a curry comb, scraping the bruih on a board laid across a barrel. Aftr the seed Is removed and the currying finished, the brush is ready tr be tied in bundles and marketed or made up directly into brooms. Broom corn seed ' may be used as food for hogs and poultry, but Is not a high grade feed. It is probably not advisable for many Indiana farmers to go into the broom corn business . extensively un less they are sure of their position. 1 T A KI i i ii i i i i i i i i - i ' I I" ' ! V,-, Lit ) It- nr. . . . ' . - -v . - .V, i -, jcrrvf -.x.t Supplement to Dry Fall Pastures. being used for winter feeding and Its entire capacity is required for the win ter months it would be well to erect another for summer feeding. If this is done the silo for summer use should be of a smaller diameter than would be erected for the spring feed ing of the same 6lzed herd. This is true because of the fact that a thicker layer must be fed off the top daily In summer time than is necessary in win ter to prevent the silage from spoil ing. If a small herd is to be fed and it is rot practical to have a winter and summer silo, summer silage can be provided by building the silo smal' enough in diameter to prevent the silage from spoiling during the warm er months and of sufficient height to accommodate the herd for both winter and summer. If we are not In a position to pro vide shage to supplement our fall pas ture, it would be well to prerare to leed some soiling crop such as field ; eas and oats, alfalia, sorgt am,- red lover, sweet corn, early corn or cow eas. In the seeding of these crops, :t Is necessary to estimate about the quantities of feed that will be re quired and seed the necessary areas at different times to keep up the supply of green feed as long as reeded. If it should harpen that there is plenty of rain to keep the pasture up. most of the above named crops can be allowed to fully mature and be used for hay or gr?fn as the case may be. It is a good practice to be prepared for the worst prepare for a fall drought. Corn on Purdue Farm. (By M. L. FISHER. Professor of Crop Production, Soils ' and Crcps Depart ment.) Recent high prices for broom corn brush and. the high price of brooms have stimulated interest In the grow ing of broom corn. It may be said at the outset that this crop can be suc cessfully grown In Indiana. Any good corn soil is suitable. The seed-bed for broom corn should be prepared the same as for field corn. It is a gvod plan to work the ground several times before planting the seed in order to kfll out the young weeds. Planting is done the latter part of May, after the ground is fully warmed. The seed Is usually planted in drills 32 inches or more apart, and thick enough in the row so that the plants will star.' four to six Inches apart. About two quarts of seed are required for an acre. It may be planted with a corn planter having sorghum "plates, or drilled with a wheat drill. The cultivation of broom corn fol lows exactly that for field corn. The Improved Evergreen and California Golden have been leading varieties. Other varieties have also given good results. A ield of 1,000 pounds of brush per acre Is a very good crop. Broom corn is ready tb harvest when the seed is nearly mature. If cut too soon the brush will be soft and brittle; If allowed to get too ripe, Poultry House Con struction By A. G. Phillips Animal Husbandry Department, Purdue University M j! 4r 7&V!V& 1 r4i8 WiC j J I ? a . i J Iii Ti - feil? Poultry House. W'tr Interior of A. G. Philips, Animal Husbandry Department, The poultry house Is the home of the hen and as such, should provide sunshine, fresh, dry air and no drafts, all of which are necessary In supply ing comfort and cheerfulness. One of the requisites for the production of eggs is that the hen shall be happy an kept in congenial surroundings. Years of experiment and observation by many experiment stations and prac tical poultrymen, have prcven that the "open front" is the most universally satisfactory type of poultry house. This type of house supplies plenty of fresh, cold, dry air, free from drafts and an abundance of sunlight, the main things necessary in any hen house. The area of the house is control'ed by the size of the flock, but four square feet per fowl is generally sat isfactory. Fowls should never be crowded. ThusJ"or 50 fowls a hoi.se 15x15 feet is a good size. The foundation should be six Inches above ground and at least 12 inches below, in order to keep out damp ness and frost. A good width at tl:e top is four inches. A cement floor is a good floor for poultry, because when properly made it is dry, rat proof and sanitary. The Shall Bread Be Baked in the Home By Prof. Henrietta W. Calvin IIousehol-1 Economics Department. Purdue Lniversity Prof. Henrietta W. CsJvin, Household Economics Department, Purdue University. All intelligent womea are now in terested in discussing questions rela ting to industries in the home, and those that can, with advantage, be ta ken out from the home and be carried on in large factories or centers. In regard to the production of bread, certain factors must be considered, as, comparative cost of home . produced article and that purchased'; compara tive quality and comparative cleanli ness and general sanitary condition. In considering the cost of home pro duced bread, it may be figured as fol lows: Cost of flour four loaves 3 lbs $.11 Cost of liquid 1 qt. skimmilk 02H Cost of yeast 1 cake compressed 02 Cost of salt, sugar and lard....'. .01 Total cost of materials $.16 Total cost of materials for one loaf. . W4 To the cost of "materials must be added the cost of fuel, which will be used in the baking If gas at one dol lar per thousand is used, it will add two cents to the cost, making each loaf cost $.04. If gasoline, at 17 cents per gallop Is used, this will re sult in a fuel cost of .Olf for four loaves. If the ordinary coal range Is used, the actual cost of baking will vary with the use made of other parts of the range at the same time, since a thrifty housewife will bake while cooking other foods or while ironing. If no other use is made of the range heat, then the cost of baking will be nearly the same as when gasoline Is used. Thus it is figured that the actual cash cost of one loaf of home-made bread will be .04H, if made with.ee m pressed yeast. Home-made yeast will save about one-third of a cent in each DAILY AND WEEKLY 1 "i 'I "" .! K e , - ,T1 "Cr i, 'Xt.k v..-- 4 inf. f Avy - .-'t. i.iq;q;0 0 -f Poultry House. litter on the floor will keep the hens from becoming cold. Thorough san itation is absolutely necessary. The height of the house is controll ed by its depth. It should be high endugh to allow sunlight to strike the rear of the house sometime during the day. A house 15 feet deep should be nine feet in front and four and one half feet deep in the rear. A large amount of air space is necessary. The walls should be absolutely tight, except the front, which should be open. Double walls are not neces sary. An open front with tight walls, allows no draft. The front should contain a g!as3 window through which light may pass when the cloth windows are closed. The remainder of the front, with the exception of the bottom two feet, should be open, covered with wire, and supplied with n;us!in cur tains that should be left open except en s-ormy or cold nights. Tbe interior fixtures should all be above the floor and the rocsts mova ble. The ccop can be used fcr extra males or brooding hens. The feed plat'.orm allov.s cleanliness of all wa ter and fted vessels. Aty person building such a Lcu?? will find it chesp, easily constructed end entirely satisfactory. leaf, or the actual cost will be about .C33'.. This leaf will weight one pound. A beke's loaf . eishs about thirteen ounces and will cost five cents, that is, four pounds of baker's bread costs 25 cents cr four pounds of home-made biead costs about 1S; cents, or a gain in money saved of nearly seven cents. The time required for making bread is about cne hcur. There are many hours cf a housewife's time that do not net her feven cents saving. There is lit tle douLt but what the majority of housekeepers can so manage their du ties that home baking will pay from the cash standpoint. A wage earning woiran, such as a teacher, cannot af ford to make her own bread, if it is considered from the money side only, nor could the overworked mother "af ford" it if seven cents was all that was gained. Then we come, to consider the ques tion of quality. The highest grade of materials have been used in the home made article.' It has' the highest nu tritive value. It, if rightly made, is sweet, well baked, palatable . and at tractive. Baker's bread is too often slightly acid, over-raised and under baked. Under-baked bread contributes to dyspepsia and all it's attendant evils. So it pays to make -good home-made bread for digestive reasons. Watch the baker's wagon being loaded fin the early, morning hours. The coat, the gloves that were wrorn when the horses were harnessed, are still on. The bread is piled high upon the sleeves of that arm. The breed Is handled by those gloves. Is the bread wagon very clean? Does the man pile a good deal of bread on the front box and then pass the lines over it? In the hot summer days, do the flies rise from the filth of the road when the wagon stops and swarm into the wag on?' Are you certain that the bake shop kitchen is as clean as your own?. Did you ever find something unattrac--tlve In your bread? Perhaps It pays to make home-made bread because of better sanitary conditions. Money is not the only measure of worth. The seven cents gain is but a part of the total gain. The Commercial Club regular meet ing has been post poned until Wed nesday night next vecl. BUSINESS CARDS J. A. HOLTER Money to Iran on Ffrrr;- a frpecial'y Plymouth, Indiana 0. F. HITCHCOCK, DENTIST ill fcindt 3f !fcta. work crt Orownii f Rri1re werk. PJte nö rfUi.r o'. an? kirn', llrip aver Ml, rr a- ST-tir Co B'k N. B. AbPINALL Physician and Surgeon 308 X. Michigan -Street. PLYMOUTH. - - INDIANA Surgeon to the Pennsylvania, Vandalia and Lake Shore Railroads - Phone 408 A. C. Richard Coal and Wood Office corner Plumb and Harrison Streets Pl mouth, Indiana. DK KM. BCRKFTT 1S. C. W. HCKKETT DENTISTS Off.ce bui f :Z0 a. m. to '2 es. 1 r. m. to 5 i rn. Rooms in Burkett Building PLYMOUTH INDIANA. Glasses They are Eye-He lp" if High?; Eye' Hurtete ai?.i Hrnrlcie M.il er, f Wieg. We Pit Vm Right. DR. t. R. WOOD Resident Ecs1ht SpeclallsU Olö' uve1 OvermTer & A! ijzf-c n'$ rloc ttorc P Tmruth. In-ilfti a. rhene h22. Pcrrran:nt StLdio of Music PIANO. Pipe O Voice and Hrmoay. The Very- Best Result Assured. JAMES H. BISHOP Studio 109 N. Michigan St. Above Overrayer & Anderson's Shoe Store. Eyes Examined Free ni Hearfiches Prevented " Gl&k&e ntUft at moderate rriet-t aatisfactiot euaranteed. DR. J. BURKt SCO.,Optometrists 230 South Michigan Street. South Beod. Indian Established 1900. The Kanarr Mome 4 A First-Class Place to Board BOARD BY TBE DAY, IHK 02 MEAL A Specialty of Serving Dinners Both Week Days and Sundays Home Cooking and Home Service MRS. OLIVE KANARR .13 W. Jefferson tt.. Cd Vandal hou&e PHOXE 4744 HOCKS 1 to 5:30 P.M. 7 to 8:30 P.M. TELEPHONE OSce 402 Residence 60 DR. H. P. PRESTON PHYSICIAN ASD St'MfCS Special Attention ritea to Diseases of the Eve. Ear. Now aid Throat, Glasses fitted. OFFICE: OVER BALL 4 CO, PLIMOCTH The Republican DAILY ANÖ WEEKLY Eye CmZ TBÄKgl "JIlSiÖ1