Williston graphic., June 05, 1902, Image 3

About Williston graphic. (Williston, Williams County, N.D.) 1895-1919

Image provided by: State Historical Society of North Dakota

                
aNJ?
HOW ICEBERGS FORM.
Brealc Amy from Glaciers and Melt
They Move South, Gradually
ChaaglBK Shape.
To bring the formation of those
wonderful natural creations, icebergs,
within the general understanding,
many efforts have been made by
writers. One of the latter, who was one
of the expedition that went north un
der the command of Lieut. R. E. Peary
in 1896 and 1897, says that the float
ing masses of ice with their pinnacled
tops that we used to see in geogra
phies were missing, though here and
there a slender spire would rise from
well-angled and curious shaped masses.
In all cases the bergs were in a
way solid—with slanting sides, show
ing cairns here and there, and having
flat tops, of all sizes and heights. The
glaciers from which the bergs break
off crop out all along the Greenland
coast, their source being the Great
Ice Cap, which covers the interior of
Greenland. The constantly accumu
lating snow, compressed by wind force,
is forced outward into the waters of
Baffin bay, David strait and Smith
sound, until the great mass breaks off
and floats away as an iceberg.
The ice of the berg looks like great
masses of chalk or loaf sugar, gar
nished or glittering like powdered
glass. At times it is pure white, at
others it is greenish. This greenish
tone is caused by reflection of light
upon masses of ice under water thrown
back upon the exposed surface. The
shadow side away from the sunlight
is a beautiful blue, traceable to the
reflection from the sky.
The writer continues: "Let us-look
at that great glacier with irregular
front as high as a six-story house, with
a length of a mile and a half. It moves
at the rate of 11 inches per day during
the summer. Floating pieces of ice,
called floebergs and icepans, with a
seal lying asleep on them, float by.
Arctic birds, the puffin, eider duck,
mollemokes and kittiwakes, fly past
a charming tranquillity rests over all,
and we feel at peace with the world.
A great big boom is heard, like the re
port of a big gun, echoed and re
echoed till it dies away.
"We look toward the glacier. A
mass of ice, large as eight cit j- houses,
is slowly detaching and sliding awaj\
sinking—sinking very slowly, pushing
in front of it a high wall. As we look
the mass turns over, and the portion
rises the water is thrown off in a
great cataract. The mass sinks out of
sight now it rises again. It rocks
from side to side, sinks again nearly
out of sight, rises again, turns a little,
and thus for 20 minutes it. keeps mov
ing. The waves have reached
OUT
ship
and we rock, heave and dip under their
influence. At last the berg has set
tled quietly and is floating with the
tide. A beautiful blue cave is visible,
a great turret at one end, a sloping
i^ass rising toward the opposite. This
berg will float southward, gradually
melting, changing its form, become
smaller, and finally mingling with the
waters of the Atlantic.—Cassell's Mag
azine.
ENDLESS CHAIN DREDGE.
Designed Especially for the Purpose
of DiKHTlnK and Carrying Gold
from River Beds.
The special office of the machine
shown in the drawing is the excavation
of gold-bearing soil from river bot
toms, where it has been deposited by
the wearing away of some mountain
side under the action of the constantly
flowing stream. The dredge is de-
mjm
RIVER MINING MACHINE.
signed for use in connection with a
separator having a capacity for clean
ing an endless flow of dirt from the
elevator, the whole apparatus being
carried on a boat to more rapidly gain
access to the rich deposits below the
surface of the water. The shaft which
carries the endless chain of buckets
can be adjusted at a considerable
depth, while provision is made for dis
charging the contents of the buckets
into a telescoping tube leading to the
separator. With the old machine much
valuable time was lost in elevating the
single bucket and depositing its con
tents in the cleaner, and dirt that
could not be profitably worked in that
manner can be made to pay with the
endless chain excavator here de
scribed. It is obvious that this ma
chine might also be used to advantage
in dredging channels in our riveTs and
harbors, arrangement being made for
a constant forward motion of the ship
carrying the dredge and the discharge
of the dirt into scows for deposit at
gome distant point. This apparatus
was designed by Robert H. Postle
thwaite, an Englishman, residing at
present in San Francisco, Cal.—louis
ville Journal.
PREMATURE BURIAL.
Unique Device to Prevent Such a Ca«
tastrophe Invented by a Rus
sian Nobleman.
The mere thought of being buried
alive is enough to send the cold chills
creeping up one's spine in lively fash
ion. Count Karnici-Karnici, a cham
berlain of the Russian emperor, and
the owner of an ingenious mind, ex
perienced this unnerving sensation
some time ago when, at the funeral
of a young woman, he heard piteous
cries arising from the coffin after it
had been lowered into the grave and
dirt was being thrown on the lid.
The incident so affected him that he
set to work to invent a device that
would prevent premature burials,
and after several trials he announces
that he has succeeded.
Count Ivarnici-Karnici's apparatus
consists of a hermetically closed iron
TO PREVENT BURIAL ALIVE.
box, which is placed on the top of
the grave and is connected with the
coffin by a hollow, removable tube.
Inside this tube is a spring which at
one end is connected with the iron
box and to the other end, inside the
coffin, is affixed a glass ball so that
it just touches the chest. The faint
est movement of this ball, as a re
sult of the slightest movement of the
body, or even the simple motion of
breathing, suffices to cause the lid
of the iron box to spring open and
a flag to rise perpendicularly about
four feet above the ground, as is
shown in the illustration.
At the same time a strong alarm
bell is rung and an electric lamp is
lighted, and these signals are intend
ed to attract attention both day and
night. By the opening of the box
lid the tube admits into the coffin
light from the lamp, sufficient air for
breathing, and also serves as a speak
ing tube. As the box is hermetically
closed it allows no gas to escape, and
as it cannot be interfered with from
the outside, but opened only by pres
sure from within the coffin, it re
quires only from 14 to 21 days to
make it an absolute remedy in
cases of premature burial.
SAFE HEART STIMULANT.
Cold Applications, According to Med
ical Authorities, Are Far Supe
rior to Alcohol.
There is a deep-seated belief, amount
ing almost to superstition, that alco
hol is a very important heart stimu
lant. especially When this organ is
weak. Winternitz, the great author
ity on hydrotherapy in Germany, has
often told us of the very great value of
cold as a heart stimulant or tonic, and
that it is far superior to alcohol in
this respect. Dr. Kellogg gives the
method of application as follows:
"The application consists of a com
press applied to the portion of the
chest wall over the heart. This com
prises the space bounded by the sec
ond rib above, the right border of the
sternum, a line falling one-half inch
to the right of the nipple, and the sixth
rib below. The compress should be
large enough to cover this space, and
to extend at least two inches outside
of it. Ordinarily the best effects are
produced by employing water at a
temperature of about 60 degrees. The
compress should be wrung moderately
ciry, and should be very lightly covered.
It*is desirable that cooling by slow
evaporation should be encouraged, and
be continued for some time,"
Dr.Kelloggcontinues: "InGermany
and France it is the custom to admin
ister alcohol to the patient just before
putting him in a cold bath. Some prac
titioners as Winternitz, administer but
a very small amount, a single mouth
ful of wine for instance while others
give brandy in considerable quantities.
A few American practitioners employ
brandy freely with the cold bath. The
unwisdom of this practice will be ap
parent on due consideration of the fol
lowing facts:
"1. One purpose in administering the
cold bath is to secure a true stimulant
or tonic effct by arousing the vital en
ergies, through excitation of the nerve
ccnters. Alcohol was once supposed to
be capable of effecting this, and was
alsed for this purpose in typhoid fever
and various other morbid conditions
accompanied by depression of the vital
forces. At the present time, however,
it is well known, and with practical
unanimity, admitted, that alcohol is
neither a tonic nor a stimulant, but a
narcotic that it depresses and does
not excite that it lessens, and does
not increase, the activity of the nerve
centers and that this is true of small
as well as largedoses.ashasbeenshown
by the researches of careful investi
gators."—Health.
Co
At of Marconi Masts.
Marconi's experiments cost a good
deal of money. Each mast 130 feet
high means $1,200. Masts are so
troublesome that he proposes to build
towers for permanent stations. Kites
are liable to be blown down.
of the gentlemen, upon catching
DEFENSE OF
CHlCKEfl
HEAfiTEDrlESS
POOR ECONOMY IN TIPS.
How a Suspicious Wife Found Out the
Cause of Her Husband's
"Extravagance."
He was the happiest man in the
world when they married and fitted up
a little flat in Harlem. The fact that
he made only $20 a week was a draw
back,- but not a serious one. They
would economize, and be just as happy
as though they had all the money they
could possibly spend. For a time they
were happy. Then the wife began to
get acquainted and go out into Harlem
"society." She did not have enough
spending money, and the "nagging"
process began, and the allowance was
increased, although the generous hus
band was already giving her more than
her share, relates the New York Trib
une.
In order to do this he found it neces
sary to cut down his own expenses,
lie left the quiet little eating place
where he had taken luncheon for
years, where he "tipped" his regular
waiter and was comfortable, lie left
this for one of the flashy, cheap res
taurants, where the tables are crowd
ed with men and women who bolt their
luncheon as if to forget its meager
ness. Girl waiters served the food,
and the man who was economizing did
not think that it was necessary to
"tip" them. In a month or two he was
settled in the new place, and the same
woman waited on him eSch day. The
saving was considerable, and there
was more money for his wife. After
all, it was not so bad. One day he had
a roast apple and toast, the next coffee
and butter cakes, then pancakes with
maple syrup, or -a piece of pie and
milk—nothing that cost more than 15
cents.
Yet the wife was not satisfied. "I
am sure Henry is extravagant about
his luncheons," she said to herself.
"I'm going down to see."
So one day at noon she appeared at
the office, all smiles, in order to con
ceal her ulterior motive. "I've come
down to take luncheon with you, dear."
she said, and he was really delighted.
He offered to take her to an expensive
place, for it was the first time she had
surprised him this way.
"No, Henry," she said, "take me to
your regular place, and order just the
same luncheon you have on days when
I am not here."
"I don't eat much at noon, my dear,"
said the fond husband. "I'm afraid
you won't- like it."
"That's just what I came down for,"
she said, "to see what you have for
luncheon. I'm afarid you are extrava
gant."
The injustice of the charge hurt him
a little, but, sure of complete vindica
tion, he led the way to his cheap res
taurant. The wife glared at one of
the waitresses who was pretty, but
forgot-it when she saw the woman who
served Henry's table.
"This is my regular waitress," he
said as they sat down. "She knows
just what I eat every day. To prove it,
I'll not order anything in particular,
and you can see what she brings and
adroit that I'm not extravagant."
He called the girl, who had been
standing near enough to hear his ex
planation.
"Mary," he said, "bring me what I
had yesterday, only make the order
for two." Then, turning to his wife, he
One time, when out fishing with a party, I observed that one
a small fish, immediately held its
wiggling body in his hand and,
taking out his jackknife, cut from
its back a long slice of tempting
bait with which to catch a larger
fish.
"Why don't you kill that fish
first he was asked.
By MlbTOH MARKS.
He returned a look of good-natured toleration of this ignorance
and said:
"Well, I want live bait. Must have it. That's the kind the fish
like best."
This incident is related simply for the purpose of showing what
factor it is that too often overrides every other consideration in many
of our dealings.
"I WANT." That's it. That is excuse enough for anything.
The person who said:
Man wants but little here below,
Nor wants that little long—
neglected to add that men ride rough-shod over the tenderest things
to satisfy their wants of the moment. This is a matter of history
and common observation.
The gentleman in question was a minister of the Gospel, a kind
man on the whole, and an interesting talker and a discussion concern
ing the general qualities of mercy followed his reply. He explained the
whole scheme of creation with convincing finality, and yet I, for one,
felt unsatisfied. Perhaps I was a bit finicking that morning, or open
to the charge of being "chicken-hearted," for certain it was that I
was bothered during the remainder of the day by the occurrence.
Women are chicken-hearted! I well remember how I used to
think them foolish when they made as much fuss over a dead rabbit
or squirrel that I had shot as if it had been a deceased uncle. That,
of course, was chicken-heartedness! Nevertheless, somehow, I have
come to like it better than this wholesale disregard of everything but
self-interest, which is too often to be seen.
The lesson I have hinted at may be broadly applied. How many
of us do not go through the world, Shylock-like, demanding judg
ment and our "bond"—at least in some minor particular and often
in our larger dealings? We demand them of our fellow-men. We
demand them of dumb beasts and helpless creatures. Sometimes we
demand them of ourselves! We are very exacting. Or we are very
pompous. Man was given, mind you, to have dominion! (That is to
say, oppression.) How many of our pleasures are not founded upon
pain
To make free application of the above incident: "TOO MANY
OF US INSIST ON FISHING ONLY WITH LIVE BAIT. It
might do us good to reel in our lines for a spell and go home and
give heed to the chicken-hearted talk of women.
added: "The beauty of this place is
that you don't have to give tips." The
girl heard that, too, and on her way
to the kitchen remembered that she
had waited on him for three months
and received not even a "Thank you."
"Let me see," she said, "he had
baked apples and toast yesterday."
Then she ordered oyster cocktails, a
porterhouse steak for two, with mush
rooms, three vegetables, a salad, plum
pudding and coffee. It was the most
expensive meal the restaurant had
served in months. She managed to get
it all on the tray, though things were
crowded, and just as he was wondering
what had become of her she appeared
with the feast.
The husband almost fainted, and the
wife simply glared. The waitress was
supremely happy in her revenge.
If this was a fable in slang, the moral
might be: Don't economize on tips.
It's false economy.
AMERICANIZING ENGLAND.
Different Ways In Which Yankees
Are Makliift Themselves Known
In London,
It is not only in the real of the
shopkeeper that Americans have be
come popular, says the earl of Mayo
in an article in the Forum on the
Americanizatiou of England. They
have been taken up with equal or
even greater enthusiasm by the high
est ranks of society. There is no
doubt that their popularity has been
due in great measure to the influence
of those American women who have
married into the ranks of the clever,
titled or wealthy, who form the most
important elements of British high
society. The grace, the brightness
and the adaptability of these women
have made them immensely popular,
and the British, having found them
fair types of their countrywomen
and countrymen, have extended an
equally cordial welcome to the lat
ter. At every house party held in
England last summer, at every Lon
don dinner and on every yachting ex
pedition Americans were much in evi
dence.
Another effect of American exam
ple is to be found in the growing
popularity of hotel and restaurant
life abroad. Until the American "in
vasion" it was almost an unheard-of
thing for a family to take dinner in
a public restaurant when their own
house was available for the purpose
and as for entertaining friends in
such a place, that was looked upon as
altogether too outre to be attempt
ed. Now, however, all this is
changed, and it is not unusual for a
London host and hostess to call upon
the resources of a fashionable hotel
or restaurant in giving entertain
ments beyond the limits of ordinary
house accommodation. A significant
sign of the trend in this direction
is to be found in the rapid multipli
cation of fine hotels that is going on
in London at the present time.
These hotels themselves, by the way,
are becoming rapidly Americanized.
American methods of organization
and management. American dishes
and American drinks are coming
more and more into vogue and it is
easy enough to find half a dozen ho
tels In London which are in air es
sential respects like those of New
York.
TO MAKE GOOD BUTTER.
Temperature Is of Great Importance,
But Foamy Cream Is Not Needed
in the Chant.
I have no trouble with foamy cream*
it the right temperature is obtained
before churning and the cream has
thickened. I find that cold cream that
has not thickened becomes foamy
while churning and to bring it to the
right temperature I turn into the
cream gradually as I churn warm wa
ter, but never scalding water, until
the foam subsides then, if the but
ter does not come after churning 20
minutes, I add more water with just
the chill taken off so as to gather
the butter. Some say warm the cream
before churning to 60 or 70 degrees
others say to 70. My thermometer for
testing cream is, first, the tip of the
finger, then the tip of the tongue, with
a spoonful dipped from the cream
after stirring well. The finger, some
times being cold, says the cream is
warm, while the tongue, which is al
ways warm, says the cream is cool.
After the cream is mildly soured I
warm it so that it is several degrees
cooler than blood heat, then let it
stand in a warm room to thicken in
cold weather. Cream will soon thicken
in most cellars in warm weather, but
if it does not, then set it in the wann
air to thicken and return it to the cel
lar to cool before churning. I do not
warm the cream afterithas thickened,
as it is just right to churn, but if too
cool I add a little warm water as
needed.
The less churning one can give cream
and obtain all the butter fat and the
harder the butter is when it comes the
better. In March I give my cream just
ten minutes' churning, and the butter
is hard and of good flavor, and no
cream is left in the buttermilk. The
oftener one churns the better flavor
the butter has. Cream that is mildly
soured and is ripened at the same
time and churned each day gives
cream-flavored butter and is fine, and
the buyer tests no further than to
smell it but there must be no taints
to spoil the cream flavor. I also find
that sour cream that has not thick
ened does not give up all its butter fat,
and continued churning does not bring
it forth, but if it stands and thickens
then the butter will come.
Cream should stand 24 hours to
ripen, become mildly sour and thicken.
If it does not thicken in that time I
then set it vvher® it i6 warm and give
it time. The cream should not get
too warm, as the butter will come soft
and of a lighter color than when
churned cool, and will take on the
sour milk flavor instead of the cream
flavor. Cream is better and gives bet
ter flavor if you keep it sweet until
enough cream is saved for a churn
ing. When the cream is sour from
the start it gets too sour and the good
flavor is not there.—Emma L. Hill, in
N. Y. Tribune-Farmer.
GATE FOR THE BARN.
Where Some llnrnly Animals Have to
lie Managed It Will De Pound
Very Useful.
In managing stock to the best ad
vantage in stables where a few unruly
animals must be managed a few easily
constructed conveniences can be
placed here and there that will great
ly lessen the labor of tying up the
stock, says an Ohio Farmer corre
spondent. In our barn we have con
structed a few gates, as shown in the
accompanying illustration. The cross
pieces in the gate are made of pine,
being three inches in width and one
inch in thickness. Two pieces are re
quired both at the top and bottom
of the gate. It is very essential that
the crosspieces be of good timber and
quite free from knots, for the strength
of the gate greatly depends upon this
part of the construction. The vertical
pieces are made of oak, being two
inches in width and one inch in thick-
HANDY BARN GATE.
ness. In this gate the vertical pieces
are four inches apart. In hanging the
gate we have found nothing equal to
a strap hinge, with a screw bolt for
a hanger. The strap is bolted through
the gate with quarter-inch bolts.
The latch is made of the same ma
terial as the vertical pieces, being cut
down to half its size in order that the
side motion for moving the latch be
low may be secured. It is bolted be
tween the two three-inch pieces and
also to the piece below. When the top
of the lever is pushed forward, the
gate is unlatched, and with reverse ac
tion the gate, when in proper place,
is securely-held by the short right an
gular piece. A light brace is very
necessary to hold the gate in proper
shape. In our barn we have eight of
these light, simply constructed g-ates
that serve an indispensable purpose.
At night all gates are closed, and if any
animal gets untied no harm can he
done.
MILKING GLOVE TUBE.
A Devlee Which Is ftalte Pa»«la*1to
the Dairy Districts of Australia
•nd New Zealand.
In Australia there has been brought
into use in the dairies what is called
a milking glove tube. A valve fits ovei
the teat and from the valve extends a
long narrow tube, which conveys the
milk from the teat into a covered pail.
The orifices in the cover of the pail are
just large enough to receive the tubes.
We illustrate the general idea here
with. From an American point of
view the device does not seem to be
practicable. From Australian reports
we take it that the invention is sup
posed to be a substitute for cleanli*
ness in the dairy. A paper in that coun
try says: Many of the troubles oi
dairying are caused by the injurious
microbes that are carried by dirt into
the milk, and it has been recommend*
ed by various authorities to groom
AN AUSTRALIAN DEVICE.
the cows and wash their udders with
soap and clean water, and wipe them
with a clean towel to require the milk
ers to wash their hands and heads, to
brush and trim their nails, to wear
clcan clothes, to put on white over
alls and caps at the time of milking,
to construct the floor of milking yard
and shed of asphalt, and to wash and
sweep it after each milking, and to
frequently tar and limewash both it
and the limework of the shed. All
these things are undoubtedly impor
tant steps, and if they could be car
ried into practice would result in great
improvement in dairy work. But how
far are they practicable? Farmers
who have heard these recommenda
tions have expressed the opinion that
if dairying is to require all this they
had better give up dairying at once."
We do not believe that any device can
take the place of cleanliness in the
dairy and, moreover, a device of this
kind will be very difficult to keep clean.
—Farmers' Review.
THE BACTERIA SCARE.
A Subject on Which Much Is Written
by Persons Who Don't Know
Anytlilnar About It.
A good deal of misconception exists
in the public miad as to the nature
of bacteria. It is no unusual thing
to hear them called "bugs." In fact
a certain weekly paper, whose editor
should know better, has been guilty of
a headline, "Mr. has discovered a
new bug." Only last week the writer
heard a fairly well educated man speak
of bacteria as bugs. Even the late Col.
Ingersoll stigmatized whisky as "bug
juice" and the term stuck. Bacteria
are plants of the nature of fungus.
So when we hear about 100,000 of them
being in a thimbleful of milk we need
not be alarmed. It may only mean
that there are that number of yeast
plants in the milk. Whether the bac
teria are harmful or not depends on
whether they are disease-prothicingor
not. Out of a million bacteria not one
may be harmful. Sour milk is prob
ably as healthful as sweet milk, yet it
has been rendered sour by the presence
of millions of these bacteria. The pub
lic seems to have taken up with the
idea that all bacterid are to be regard
ed as enemies. Hence we see reports
on milk, which represent it as swarm
ing with bacteria. The city and vil
lage councils at once become alarmed
and propose sweeping measures to
prevent milk being sold that contains
more than a certain number of bac
teria. There is no doubt much reason
to watch the milk supply, but the mere
presence of bacteria determines noth
ing.—Farmers' Review.
TIMELY DAIRY NOTES.
Keep all the dairy utensils spotless
ly clean.
Keep the milk clean while being
drawn.
Own a hand separator if you have ten
cows.
Let the salt be perfectly clean and
not too fine.
Remove milk as soon as possible
from the stables.
Use common clover as a green soiling
crop it makes butter.
Strain milk at once through several
thicknesses of cheesecloth.
Stop churning when the granules
are the size of a kernel of wheat.
The deep setting process, with plen»
ty of ice, makes summer butter mak
ing easy and profitable.
Siloes and Ensilage.
Experience has demonstrated that
there is no other way in which corn,
and in some cases clover, cow-peas and
sorghum, can be so cheaply harvested
or saved with so little loss as in the
silo. And there is no feed known which
is less harmful to the cowl and her
product than good silage, and no feed
that can be produced so cheaply. Of
course, it does not furnish a complete
ration there should be some dry fod
der fed with it, the same a« there
should be dry fodder on pasture, and
in addition there should be more or
less grain fed.—Board's Pair/nan.