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DECEMBER 6, 1912
OUR TOWNS-PEOPLE SHOULD TRY THIS Anyone who has constipation, Bour tomach or gas on the stomach, should try simple buckthorn bark, glycerine etc , as compounded in Adler-i-ka, the n nw German appendicitis remedy. We have found that A SINGLE DOSE brings relief almost INSTANTLY and our customers are surprised how QUICKLY it acts. The impure matter in your system seems to be drawn off at once and you feel fresh and clean. Edw. Sheppard, Druggist. Kennewick Sheet Metal Works Under New Management 2 doors east of post office Will make anything out of Tin or Galvanized Iron. Furnaces and stoves repaired and put in order. Get them done now, be fore it gets real cold. WM. KRAUTWURM, Manager All kinds of repairing done promptly YAKIMA-COLUMBIA ABSTRACT & TITLE COMPANY (J Prompt and ac curate work done at lowest prices obtain able. JAS. G. BOYLE, - Mgr. Prosser, - - Wash. [-~ / POPULAR Popular Mechanics Magazine "WRITTEN SO YOU CAN UNDERSTAND IT" A GREAT Continued Story of the World's Progress which you may begin reading at any time, and which will hold your interest foreve^. 250 PAGES EACH MONTH 300 PICTURES 200 ARTICLES OF GENERAL INTEREST The "Shop Notes" Department (20 pages'* gives easy ways to do things—how to make useful articles for home and shop, repairs, etc. "Amateur Mechanic*" (10 pages) tells how to make Mission furniture, wireless outfits, boats, engines, magic, and all the things a boy loves. $1.50 PER YEAR. SINGLE COPIES 15 CENTS Ask your newsdealer, or WHITE FOR FREE SAMPLE COPY TODAY POPULAR MECHANICS CO. i 318 W. Washington St., CHICACO . Good Butter-Makers should have their names printed on the butter wrappers they use. This not only protects them in the sale of their pro duct, but the purchaser is generally willing to pay a little more for the better grade, and in a short time learns to call for some particular make. fl We use clean, tough vegetable parchment i wrappers, printed with a special ink, which is impervious to grease or water. Order some today — they are inexpensive. The Courier Press Kennewick's Printers" LEGAL PUBLICATIONS ORDER FIXING THE TIME AND PLACE OF HEARING ON PETI TION FOR SPECIFIC PER FORMANCE In the Superior Court of the State of Washington, in and for Benton County. Ella B. Scott, Plaintiff, vs. F. H. Gloyd, executor of the last will and testament of J. E. Prouty, de ceased; Arthur W. Hawn, executor of the last will and testament of Matilda Prouty, deceased, Carrie M Zimmer, John Earl Prouty, defendants. This matter coming on regularly for hearing upon presentation of petition of plaintiff, duly filed in this court, for the specific performance of a contract for the sale of real estate in Benton County, Washington, described as fol lows: The northeast quarter of the south east quarter of the northwest quarter of section thirty-one (31) in township nine (9) north of range twenty-four (24) E. W. M., comprising ten acres more or less. Now, therefore, it is hereby ordered, that Monday, the 23rd day of Decem ber, 1912, at the hour of 9:30 A. M., at the Superior Court room in the Benton county, Washington, Court House,' at Prosser, Washington, be fixed as the time and place of hearing upon said petition, and all persons interested in said estate are hereby directed to ap pear at said ana piace and show cause, if any there be, why the peti tion should not be granted. It is further ordered, that this order shall be printed in the Kennewick Courier, a newspaper of general circu lation in Benton County, Washington, for four successive weeks next, before such day of hearing and that a copy of this order be personally served upon the executors named herein, by delivery to them each a copy thereof, together with a copy of the petition. Dated this 20th day of November, 1912. Ralph Kauffman, 11:22 —12:13 Judge. ORDER FIXING THE TIME AND PLACE OF HEARING.ON PETI TION FOR SPECIFIC PER FORMANCE In the Superior Court of the State of Washington, in and for Benton County. John H. Bunch, Plaintiff, vs. F. H. Gloyd executor of the last will and testament of J. E. Prouty, de ceased; Arthur W. Hawn, executor of the last will and testament of Matilda Prouty, deceased, Carrie M. Zimmer, John Earl Prouty, defendants. This matter coming on regularly for hearing upon presentation of petition of plaintiff, duly filed in this court, for the specific performance of a contract for the sale of real estate in Benton county, Washington, described as fol lows: Northeast }■%, northwest %, section thirty-one, Township nine, North Range twenty-four, E. W. M., (NEii, SW)£, NW^ tJ Sec. 31-9-24, E. W. M.) with the appurtenances there unto belonging. Now, therefore, it is hereby ordered that Monday, the 23rd day of De cember. 1912, at the hour of 9:30 a. m. at the Superior Court room in the Ben ton county, Washington, court house, at Prosser, Washington, be fixed an the time and place of hearing upon said petition, and all persons interested in said estate are hereby directed to ap pear at said time and place and show cause, if any there be, why the peti tion should not be granted. It is further ordered, that this order shall be printed in the Kennewick Cour ier, a newspaper of general circulation in Benton county, Washington, for four successive weeks next, before such day of hearing, and that a copy of this or der be personally served upon the exec utors named herein by delivery to them of a copy thereof together with a copy of the petition. Dated this 20th day of November, 1912. Ralph Kauffman, 11:22—12:13 Judge. SUMMONS FOR PUBLICATION In the Justice Court of Kennewick Precinct, Benton County, Washington, before C. Staser, Esq., Justice of the Peace. W. G. King and C. E. King, co-part ners doing business under the firm name and style of W. G. King & Son, Plain tiffs, vs. Mrs. F. M. Cohen, first full and true name unknown, defendant. To Mrs. F. M. Cohen, first full and true name unknown, In the name of the State of Washing ton, you are hereby notified that W. G. King and C. E. King, co-partners doing business under the firm name and style of W. G. King & Son, have filed a com plaint against you in said above named Court, which will come on to be heard at my office in the City of Kennewjck, Benton County, Washington, on Thurs day, the 2nd day of January, 1913, at the hour of ten o'clock in the forenoon of said day, and unless you appear and then and there answer, the same will be taken as confessed and the demand of the plaintiffs granted. The object and demand of said com plaint is to recover from you the sum of $36.73, together with interest thereon at the rate of six per cent per annum from the 16th day of September, 1912. for goods, wares ann merchandise sold and delivered to you, and for their costs in said action. C. Staser, Justice of the Peace. Complaint filed November 20th, 1912. Lockerby & Kolb. Attorneys for plaintiffs, 11:29—12:20. Kennewick, Wash. THE KENNEWICK COURIER, KENNEWICK. WASHINGTON STATE COLLEGE TEAM WINS JUDGING CONTEST AT PORTLAND At the Pacific International Dairy Show recently held in Portland a stud' tits' dairy judging contest was held. Washington State College entered one team. Five classes of dairy stock were judged and the final score was: Washington State College, 1750 points—lst prize. Oregon Agricultural College (Ist team) 1715 points —2nd prize. Oregon Agricultural College (2nd team) 1600 points—3rd prize. Utah Agricultural College, 1530 points—4th prize. The Pullman team was: V. Mc- Worter, H. Freier, 0. Fletcher, W. Lincoln, C. Morgan, F. Smith. JUDGING LIVE STOCK Stock judging is an important phase of the Animal Husbandry and Dairy Husbandry courses at the State Col lege at Pullman. Students are taught how to select the most u&eful type of animal, whether it be draft horses, dairy cattle, hogs, beef cattle or sheep. They learn to detect un soundness in horses —such as side bone, ringbone, spavin, etc. In the dairy cattle they know what in dicates strong constitution, power to produce much milk, and what conditions indicate udder trouble. In studying both swine and beef cattle, great emphasis is placed on the qualities which denote good breeders and quick feeders. A knowledge of stock is valuable and helpful to every person who handles live stock. NOVEMBER WEATHER I Date MAX. MIN. Rainfall 1 57 26 .2 50 34 3 51 36 .16 4 57 44 .05 5 66 48 T 6 59 35 T 7 58 41 8 55 45 9 55 38 .42 10 57 42 T 11 60 46 .09 12 58 ' 42 T 13 57 44 .21 14 56 34 .15 15 50 31 16 50 37 T 17 50 31 18 55 38 19 54 36 20 . 56 36 21 66 37 22 67 21 23 59 19 24 57 28 25 45. 20 26 38 16 27 33 15 28 49 19 29 44 19 30 15 19 T OFFICIAL PUBLICATION REPORT OF FINANCIAL CONDITION Of the Bank of Kennewick, located at Kennewick, State of Washington, at the close of business on the 26th day of November, 1912. RESOURCES Loans and discounts $103,597.95 Overdrafts 44.98 Bonds, warrants and other securities 3,333.08 Banking house, furniture and fixtures 4,332.15 Other real estate owned 8,911.71 Due from banks 4,412.97 Checks on other banks and other cash items 756.20 Bills in Transit 650.00 Cash on hand 6,798.87 Expense account 4,728.70 Total $137,566.61 LIABILITIES Capital stock paid in 25,000.00 Due to banks—deposits 1,245.43 Deposits 96,437.35 Certified checks 630.00 Cashier's checks 553.75 Notes and bills rediscounted. 5,000.00 Bills payable (Including certi ficates of deposit for money borrowed) 5,000.00 Suspense account 3,700.08 Total $137,566.61 State of Washington, f County of Benton, f I, M. W. Mattecheck, Cashier of the above named bank, do solemnly swear that the foregoing statement is true to the best of my knowledge and belief. M. W. Mattecheck, Correct. Attest: Cashier. M. H. Mattecheck, Ingwall Smith, Directors. Subscribed and sworn to before me this 4th day of December, 1912. G. E. Tweedt, Notary Public. Farm Dairying Model Type oi Ayrshire XIV.—-Milk and Crca Trade Byproducts. By LAURA ROSE. Demonstrator and Lecturer In Dairying at the Ontario Agricultural Col lege, Guelph, Canada. [Copyright, 1911, by A. C McClurg & Co.] THERE is no more remunerative method of disposing of milk and cream from the farm than supplying the retail trade. At the present time there are few businesses which if viewed in the prop er light present such a serious aspect Milk is almost the sole food of the infant man the first year or two of his life. He depends entirely on it during his frailest and most helpless period. A great number of babies have to de pend solely on cows' milk for their nourishment. The purity of the milk has a marked influence on the health of the child. Milk laden with bacteria is always more or less unwholesome and may to infants be actually and ac tively poisonous, giving rise to vomit ing, diarrhea and gastro intestinal dis turbances. I would not unduly alarm, but To read statistics of the mortality of infants and to see the great num ber of deaths said to be directly at tributed to bad milk make one shud der at what is going It appears like murder without Intent. ' - These conditions exist mostly in large cities the milk is shipped from all quarters for great distances. When a farmer sends off a can of milk he has no idea into what homes it finds its way. Some is likely to go to feed a tiny baby, some the very sick and some the enfeebled aged—all with weak digestion and low vitality, all de pending on the milk to strengthen and build them up. The man who supplies a city or town milk trade should think of these things; should think of the lives he really holds in his keeping. The cow has little to answer for personally in regard to bad milk. There are but two things necessary to keep the milk pure and sweet. Keep the milk clean, then the bacterial con | tent will be low. Quickly cool the milk and keep it cold, and the bacteria which are in it will cease to develop. Pasteurization is recommended, but where the other two requirements are rigidly enforced it is not necessary. Besides, pasteurized milk does not agree with every one. In some provinces and states there Is legislation regarding the percentage of fat and total solids in milk. Vastly more important Is it that a certain standard of purity be enforced. There is no more vital food problem than that of the mijk supply. Some go so far as to say that dairy farms should be under municipal management just the same as the water system. Every detail of the milk trade would then be under special inspection, which should result in supplying purer milk and low ering the death rate among infants. Milk For Retail. I The !deal method for preparing milk for retail Is, first, to have the milk of best quality. Take it to the milk room separate from the stable and immedi ately cool It to 45 degrees. Then bot tle in sterilized bottles and seal the tops with paraffined paper caps. It should be shipped as soon as possible, either packed in ice or in refrigerator cars. Milk should reach the consumer not later than twenty-four hours after it Is drawn. When we see oysters, ice cream, etc.. carried in paper pails the paper milk bottle may come into use in the near future. It certainly would do away with the dread of badly washed glass bottles. As bacteria lurk in the crevices of imperfectly cleaned vessels, all pails and cans in which milk is placed should be thoroughly cleaned and scalded. It Is most important that there be no hid den nooks and corners in the tinware. Blind seams and crevices are breeding places for the worst forms of germ life A liberal use of solder renders the in side of pails, cans, dippers and strain ers perfectly smooth and cleanable. Not until we get the consumers roused to the importance of clean milk will conditions greatly improve. To dost of them milk is milk, and that is Jhe beginning and end of It. They should be concerned about its source. Are the cows healthy? Is the milk ing done in a cleanly manner? Is there any contagious disease among the at tendants? These are questions about which the housewife should concern herself. When milk is guaranteed pure it usually commands a higher price. Extra precaution entails extra expense The milk often becomes bad after It is received from the milkman because It Is not properly cared for in the home Too frequently the milk Is put into a Jug or pail which has only been rinsed since beins emptied of milk All milk vessels must be scalded. Another bad practice Is allowing the milk to stand on the kitchen table or in some other warm place. The milk should be cov ered and kept in a cool, clean place. It is a good plan to place a square of clean wet cotton over the milk pitcher. In warm weather, when souring is feared, it is a wise precaution to heat it to 185 decrees and quickly cool it. Danger from disease germs also is averted by doing this. The souring of milk during a thun derstorm is due not to the thunder, but to the warm, sultry weather preceding the storm, making conditions favorable to the rapid growth of bacteria. Do not place a bowl or Jug on the door step for the milkman to fill. The dust falling into it may be sufficient to spoil the milk. The Cream Trade. Cream for retail should receive the same care as milk. Cream is generally sold by the quart or gallon and should be of a stipulated per cent of fat. Com. mercial or single cream usually con tains from 20 to 25 per cent fat. Dou ble cream 40 per cent It takes three and one-third pints of 20 per cent cream to make a pound of butter. By comparing the price obtained for cream with that for butter, one can ascer tain which is the better way of dispos ing of the cream. Practically speak ing, 100 pounds of 4 per cent milk will make 20 pounds (two gallons) of 20 per cent cream. It is a crime to add to the milk or cream any preservative. There are few, if any, that are not injurious, and many are really poisonous. Agents will sell a powder or solution which, if used to rinse the cans, will prevent the milk from souring. Skrely such an argu ment should arouse suspicion. These so called remedies have been known to contain enough formaldehyde (a poison) to be dangerously harmful. The farmer may add a little preserv ative saying. "This pinch cannot do any harm." The wholesale man, not knowing what has already been done, adds his small portion, and the retail dealer, who runs the greatest risk of the milk souring, puts in an extra dose. No one is able to sum up the sad results. When ordinary milk does not sour under usual conditions within a reason able time, there is something wrong. More attention is each year being given to the retail trade. Legislative sanitary inspection of the mill;, cows and stables and the establishing of pure milk depots to supply milk for infant# especially are lessening the evils. Milk produced under the best of con ditions, cooled immediately and bottled has been kept sweet for eighteen days in the heat of summer. The milk was not pasteurized. Cleanliness and prompt cooling were the only preservatives. We can recom mend no others. M Milk Definitions. Standard milk is milk which con forms to certain requirements which usually specify the minimum per cent of fat, and solids not fat, and some times the maximum number of bacteria per cubic centimeter allowable in milk offered for sale. The amounts required or permitted differ in different coun tries. -«■.« Sanitary milk, guaranteed milk, are terms applied to milk produced under conditions necessary to secure a pure, wholesome product. Certified milk is milk produced under ideal conditions—healthy cows, espe cially adapted sanitary stables, healthy clean milkers. The milk is bottled, sealed and shipped in refrigerator cars and certified to by a commission. Modified milk, or humanized milk. Is milk containing definite proportions of fat, sugar, casein, etc.. put up usually ■fir o TYPES OF MILKING STOOLS. according to the prescription of a phy sician, who indicates how much of these different constituents is required. Clarified milk is milk which has been run though a separator to remove some of the impurities. The skimmilk and cream are afterward mixed. Pasteurized milk or cream Is milk or cream which has been heated below the boiling point, but sufficiently to kill most of the active organisms present and immediately cooled to 50 degrees or below. Pasteurizing temperatures range from 140 to 185 degrees. Sterilized milk is milk that has been heated to the temperature of boiling water (212 degrees) or higher for a length of time sufficient to kill all or ganisms present. Condensed or evaporated milk is milk from which a considerable portion of water has been evaporated. The sweet ened brands coutain a high percentage of cane sugar. Peptonized milk is milk to which some pepsin has been added in order to make the milk more easily digested. Electrified milk is treated by a cur rent of electricity for the purpose of lestroying bacteria. Malted milk is milk that has been pasteurized to destroy the bacteria, then partly condensed, and a small (uantity of malt added. Milk powder is obtained by evaporat ing the moisture from whole milk, part ly skimmed milk or skimmilk. The powder is used by confectioners, cer tain manufacturers, surveying parties and in sncb countries as the basin of the Yukon. Koumiss is the product made by the alcoholic fermentation of milk causad by adding yeast and sugar to it. PAGE SEVEN PROFESSIONAL CARDS C. L. HOLCOMB Lawyer Office over Bank of Kennewick Notary Public Practice in all State and United States Courts Kennewick, Wash. HAL H. COLE Lawyer Office in old National Bank Building KENNEWICK, WASH. C. STASER Attorney at Law Insurance Kennewick, Wash. Lockerby & Kolb ATTORNEYS-AT-LAW Offices in Bank of Kennewick Building Moulton & Henderson Lawyers Offices over First National Bank F. M.CROSBY. M.D..C.M. Phyaician and Surgeon Diseases of Women and Children a Specialty Office in Bank of Kennewick Bld'g, Phone 591 I. N. MUELLER Licensed Embalmer and Undertaker LICENSE NO. 113 Calls answered day or night—Office in King Block Office 321 Res. 1061 Dr. 0. S. Brogunier DENTIST Office over International Bank Phone 631 Kennewick, - Wash. DR. RHYNSBURGER OSTEOPATH Chronic diseases a specialty Consultation and Examination Free Office —Koontz Hotel DR. L. O. SPAULDINQ Physician and Surgeon Offices: EMIGH-HOWE BLD'G Re*. Phone 122 Office Phone 121 KENNEWICK Dr. B. L. COLE DENTIST Office in the Emigh-Howe Building Phone 531 Kennewick, Wash. L. S. Crossland Assistant Horticultural Inspector Benton County. Phone 36x3 - P. 0. Bx. 146 FRATERNAL ORDERS KENNEWICK LODGE F.AA.M. Meets first and third Wednesdays in every month. F. M. Crosby, W. M. J. E. Webb, Sec'y. I. O. 0. F. Kennewick Lodge No. 222 Meets every Friday evening in I. 0. 0. F. Hall. Visiting brothers cor dially invited to attend. A. H. Wheaton, N. G. R. G. Tripp, Sec'y, W. F. Soncferman, Fin. Sec. ORDER EASTERN STAR The 0. E. S. meets the second and fourth Wednesday evenings of each month. Visiting members always welcome. Mae Sercombe, W. M. G. H. Shanafelt, Secy. KENNEWICK LODGE NO. 150 KNIGHTS of •w Meets Monday evenings. Visiting brothers invited.