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. p Whitney, Former Dairy Instruc tor, W. S. c. Since there are so many sources of m ilk contamination, it is of the great est Importance that every precaution should he taken in the production a„,l handling of the milk to reduce this contamination as much as pos sible. The dust content of the air in \_ e stable at milking time cat) be "greatly reduced by observing a few simplo rules. , Curry and brush the cows tally; a good time to do this is Im mediately after milking in the morn ing. ■ 2 If the COWS are kept in a lot or pasture during the periods between milkings, turn them into the; stable awhile before time to gin milking in order that tie- dust that is stirred up by their movements may have time to settle. .3. See that there is no dust-laden bedding under tie- cows. Nearly till coWS will lift their feet more or less during milking and the bedding will be stirred up to a considerable ex tent, always sending a cloud of dust laden with bacterial lite Into the ait. ;"' 4. Do not feed bay or fodders of any kind just before or during milk ing, such feeds carrying a large amount of dust. The proper time to feed them is after milking is done. Not only should the body of i he cow be brushed at regular intervals to prevent contamination of the stable air, but the udder and parts sur rounding it should be carefully brushed in order that tilth and hairs may not be shaken in the milk buck "et at the time of milking. When tin Udder and Hank has been carefully brushed, the udder should be wiped oil' with a damp cloth, so that tin dust particles which have not been removed will adhere to the coat of the animal, If this method is care fully followed, the contamination from this source will be reduced to . almost nothing. The milker should have some special garment to she on orer his working clothes while he is Bilking. The garment should be washed frequently, and should be kept where it will not become laden with dust. he hands of the milker should he washed clean before he be gins to milk, and at intervals during milking if they become oiled, Rules against, milking with wet hands can not be too strictly enforced, as it is one of the filthiest practices known in the dairy industry. The utrnsils used in handling and caring for the milk should be made of a good quality of tin. All seams should be carefully flushed with sol der and corners and sharp angles should bo rounded out with solder so that every bit of surface may be reached with a brush during the washing process., The following sys tem should be used in washing da'ry utensils: : . Rinse with cold or luke warm Water to remove all adhering milk, wash thoroughly with a good brush (never use a cloth) in warm water containing soap, or some good clean ing material, then scald thoroughly, or better still, if steam is at hand, steam them for four or live minutes. i All utensils should then be Inverted Jn a place free from dust and if pos sible where the sun .will shone on tin-in. as the sunshine is the best dis infectant wo have. , Tin- necessity of cooling the milk, if a high grade product is desired, should not be overlooked. As soon as possible after the milk is drawn it should be removed to a special room or building where there is no chance of further contamination from with out. As has already been stated, some bacterial life will have gained access to tho milk despite the care given in its production. After the milk has been removed to a place whore ii is protected from outside contamination, the next Important step is to. retard or stop the develop ment and multiplication of the organ- Isms already in the milk. By studying these minute organ isms (bacteria), it has been learned that they have tin- power to develop very rapidly. The progeny of a sin gle organism will, under the most fa vorable conditions number several millions in 24 hours. As milk is an Weal food for bacterial life it can readily be seen that we must product Auditions unfavorable to their devel opment, or all of our work in protect ing the milk from outside contami nation will count for nothing. The Plication of heat and cold Is being Us"-'l quite extensively for this pur **e, and the dairyman has to choose tn e method best suited for his condi ; tions. The application of heat lias not Droved satisfactory, for the producer, an Is seldom used outside of tin j'arge factories and milk depots. The "so of low temperatures on the other and has given the best results, and ' 8 used almost exclusively. Various tarms of bacterial life thrive best at Afferent temperatures, but with the ■aajority of those that find a suitable p Me for development, temperatures f rona 70 degrees to 95 de grees Fahrenheit seem to be the most favorable for rapid growth and mul tiplication, while ii the temperature is-reduced to 50 degrees Fahrenheit, or below, growth and multiplication almost ceases. Milk which is allow ''''' to cool gradually to 50 degrees contains several times tint number of bacteria thai it does when it is chill- Immediately ait, milking, for i in- reason thai, in cooling from tho body temperature of the cow to the lower temperature slowly, it must necessarily be within the temperature limits tor rapid bacterial develop ment tor a considerable period of time. Ibis gives the bacteria time to develop and multiply. On 'lie other hand, if the tempera ture Is reduced to 50 degrees Fah renheit or below, as soon as possible after it is drawn from the udder there la little or no chance for an) development to take place, in order that tin- best results may be obtained in cooling milk, the low temperatures must, be constant after they are leached, [or the bacteria are not de stroyed it this temperature, and when a favorable temperature Is re stored they become as active as be. fore, For this reason it is not ad visable to mix tho warm morning's milk with thai of the night before, for in bo doing, the temperature of the entire body of milk is raised, and tin- bacteria which have accustomed themselves to tie- lower temperatures during the night are stimulated to such an extent that they begin rapid growth and multiplication. The time that milk can be kept in a first-class condition is therefore greatly lessen eii. The milk producer, then, in order to secure good resit It must be I rovided with some method of rapid ly cooling the milk to as near 50 de grees Fahrenheit as possible as seen as milked. The milk schould lie held at that temperature in a sanitary placo until delivered, when his re sponsibility ceases, Hit ll' PARAGRAPHS W. S. Thornber, Horticulturist, State College, Pullman, Wash. If there is danger of winter Injury or even fall injury, the cover crop is very useful in the young orchard. Since ihe dates of sowing be cover crops and the best season for pruning are so near together, we do not think it makes much difference which Pre cedes. Usually we commence to prune for summer work about the first of August and sow our covet crops about the middle, One could afford to cultivate at least once after tlie last irrigation and then sow the cover crop, providing there is suffic ient moisture. The best way to de termine when to prune is to examine the buds in the "axils" of the leaves, If they are pretty well developed, summer pruning, especially on ap ples and pears, may commence at em c; that is, after the first of August. In the case of pi aches, it is some times advisable to wait a little lon ger. It. is not advisable to permit two apples to touch etc another where first-class apples are desired Ordinarily a young orchard does not need cover crops as badly as an old or bearing orchard. A much mooted question now is whether or not there is any danger of over-production of first-class ap ples in the West during tin- next 20 years. 1 do not think there is, be cause so many apples are being plant ed which are not adapted to tin- sec tions and soil, or tin- orchards are in the hands of inexperienced growers, or conditions are unfavorable in some other way. Less than one-third of the trees planted each year in Wash ington, or the entire Pacific North west, will ever set into full bearing. Furthermore, the Increasing popula tion and the opening up of new mar kets wil have an Influence. A first class apple orchard on good land will 1,,- a good thing always here in the west. The stamen Winesap, Delicious and King David apples are splendid poll enlzers for one another. Tin are all good bearers and make good commer cial apples, but are not very well known in tin- commercial trade. The Delicious is rapidly becoming popular among those who know it. It is a good bearer, and ships well. The King Davis promises very well, but has the bad habit of water-coring seri ously in sections where there is a ten dency to over-ripen. The Spitzen berg, Winesap (common), and Yellow Newton are all high class apples tit the present time. The green web or "fruit worm" of the Pacific slope country car. be met very well by spraying with arsenate of lead next spring soon after blooming time. Use arsenate nt lead or Paris green for currant worms That is much more effective than hellebore. The lb 11--flower apple is apt to have apple scab If there Is any in the country. To get rid of red spiders, use black leaf, which is a strong preparation of tobacco aid will kill insects. If this is not satisfactory, try kerosene emul sion. The tobacco spray is made by using one pound of tobacco leaves to four gallons of water and simmering this for an hour, then straining. Two pounds of tobacco dust or ground to bacco may be substituted for the leaves. Black leaf extract may be used one part to 05 of water. A lit tle lysol added to tobacco sprays. greatly Increases their value and per mits further dilution. Relative to having clover and tim othy among the trees, ordinarily we prefer clean tillage for the first five or six years. After that the grass mulch system can be satisfactorily used. Tin clover and timothy are not in any way a loss to the orchard, pro viding they are plowed under in the fall. Testa of Wheat With a view of finishing up all of the tests and experiments made dur ing the summer just passed the ag ricultural department of the W. S. C. has heen busy on its annual report. It has been found that over 10 va rieties of wheal are produce),! in Washington. Most of these are hy brids. The bulk of wheat raised can be classed under six heads: Bluestem, club, hard red, red Russian, turkey red and forty-fold. The principal wheat raised in Washington, and the one which is most profitable to the farmer, is bluest in. This variety Is produced to a great extent in all the wheat regions of the state. It was found to flourish best, however, in Lincoln county, the northern part of Adams county, Douglas and Walla Walla counties, as well as tie- central part if Klickitat and the western part of Denton and Yakima counties. It was found to furnish more than half of the wheat crop in these sections. club is raised to the best advan tage in the region between Dayton and Walla Walla. It may be grown in a paying way in almost any part of the wheat section. Whitman, Lin coln, and Spokane counties furnish a fair region for its growth. Almost the entire wheat crop of Spokane county is that of forty-fold. It is found to constitute almost 90 per cent of the crop in this county, as well as a large per cent in Whit man county The wheat has been cul tivated mainly in the last tine years. During this period it has almost sup plemented the club, which was for merly grown to great advantage in Spokane county. The red Rusian has been found to be best adapted to the southeastern part of the state. The center of this variety is Pullman, in Whitman county. In no section has it predomi nated, It is. however, of an excellent growth and will come to the front. NORTHWEST NEWS A combination of fifty farmers who own 20,000 acres of lower Eu reka Flat land near Walla Walla, is now being formed that the entire flat may be irrigated. The proposed pro ject, which seems likely to be re alized, will cost about $100,000 and at a conference held at Slater recent ly, attended by DI farmers, it was announced that the irrigation will be done. The land is too light for wheal and under irrigation it can be used for alfalfa or fruit. Portland, On-., Nov. .",. Tin- opin ion is gaining ground in the grain trade that wheal prices are now at the bottom. When this fact is assured heavy buying can be looked for, and already operations toward this end have been started. The dealers, how ever, are feeling the market rather than taking hold. At the close today club was quoted at 74 cents and blue stem at 78 cents, but it was acknowl edged large purchases could not be made at these figures. Walla Walla, Wash., Nov. 3—The wheat weevil, common in the east, but heretofore unknown here, has been found in this section this sea son in hard wheat. The weevil eats out the inside of the grains and ruins it for any purpose but cattle feeding. It is thought the weevil came from seed wheat imported from the middle west. The wevil thrives best in damp climates, and in this atmosphere if warehouses are emptied frequently, it may not be difficult of annihila tion. Olympia, Nov. 5 The biennial re port of State Labor Commissioner Charles F. Hubbard shows that wage earners of Washington are found to have been generally employed at good wages, although the cost of liv ing in the state leads to the conclu sion that food commodities have ad vanced much more rapidly than the wages. Darius Miller, SI years old, of New Britain, Conn., is believed to he lite oldest man in the state to take mil ,i hunter's license this season. HOLLYHURST (Copyright 1898 by the American Humane km ucatton Society, all right* reserved.) l-übtislied by special permission of tin American Humane BducaUon Society. CHAPTER Mil. Two hogs. One day Rose was riding on horse back along one of the beautiful roads in the Vicinity of llollyhurst, when she met a small boy crying bitterly. She stopped her horse and. leaning from tlie saddle, inquired, "What Is the matter, little boy?" "Somebody's — scalded —my dog," he ausweerd, with a sob between each word. "Scalded your dog?" Yes — orfully." "Oh! oh!" exclaimed Rose. "Do you know who did '.'" "I guess 'twas a woman who lives on the Endcrly road." "What made her do it '.'" "You see, he scares cats, and he chased hern two thro times, and one day In- hurt her some, and ho chases hens, too; and she said she'd ire-, even with me, and I s'poso she scald ed him." "Poor, poor doggie!" said Hose. "I am so sorry for him. Hut I am sorry for the cat. too. Couldn't you teach him not to chase cats?" "Well, I never tried till lately. 1 thought cats was no account, and 1 liked to see the sport, but seme I met you and you wanted that kitten so bad I tried to learn him, but he'd 'Keep lot-gel till' " "It's the nature of a dog to chase cats unless he Is taught belter. 1 don't think he was much to blame." "No, he want to blame," said the boy, bursting into a storm of sobs "I'd — orter known— better —myself — and now he's got to die." When Rose saw the effect of her sympathy upon the boy, she knew not how to proceed. Her pity went out to him, to the dog, and also to the unfortunate cats and hens that tin- latter had doubtless tormented. At last she said: "I can't believe he will die. Is he so badly scalded as that "I don't know, but pa said if he didn't, die himself he'd have to kill him. 'cause ma said she couldn't have a sick dog around." "My father is a doctor," said Rose, after a reflective pause. "I will ask him to come and see the dog. Where do you live?" The boy told her. "It is not very far away; perhaps he will come tonight. lie may know of something to do that will help to cure the dog." The boy brightened a little tit this. lie had not been taught to express his thanks for favors, but Hose fell instinctively that one who could so grieve over a pet could not fall to ap preciate a kindness. She turned her horse about to go and find her fath er, saying as she did so: "Keep watch over your dog. Don't let him get away, and don't let any one touch him until papa sees him." When she reached home, she found that her father had not returned, but she dismounted and waited for him, and told him the story with eager baste when he came. "So you have secured mo a pa tient," he said, when she had finish ed. "If I have to visit all the sick dogs and horses In the neighborhood, I shall be as hardworked as I was before coming here." "Hut you will go, papa?" she re sponded, Interrogatively, sliding her hand into his; "I promised for you." "Then 1 will go." She lifted up her face and gave him the "thank you" that ho liked best. As they sat, about the tea-table that evening, the talk naturally fell upon dogs. "Mr. Ellis has quite a wonderful dog,' 'said Reginald. "Do you mean Mr. Bills who drives a meat cart in Ashbrook," asked his mother. "The very one. The dog is a com mon black one .not very large, and not in any way remarkable in appear ance; but he Is so faithful and intel ligent." "Do they call his Ebo?" asked .ose. "Yes, his name is Ebony; but tin-} call him Ebo, for shortness." "I have seen him following tin cart." "It is his duty to watch It while his master goes Into the various houses on the route. One morning Mr. Ellis started out as usual, but he had not gone far before he missed the dog. When he went home at noon there was no trace of him, nor did he re turn through the afternoon. Toward evening Mr. Ellis had an errand that took him over a part of the morning's route. He was very much surprised to see Ebony sitting by the side of the road. He looked closely and saw that be was carefully guarding a piece of meat. It had probably slip ped out of the cart unnoticed, and the dog, finding It too heavy for him to carry, had dragged it out of the way of passing carriages, and had sat there all day faithfully watching it. No one had been allowed to touch It, and " had not taken bo much aa a mouthful himself." ■ Oh, the good dog!" exclaimed Hose. "It would bo a pretty bard task for a boy to do what lie did," said Reginald, "to keep guard all day long over a dinner just suited to his taste, and yet not take even a bite." "A task tor a boy or a man either," said his father. "1 hope Mr. Bills gave him a very good supper," said Rose. "He did another quite remarkable thing, only last week," continued Reginald. "He was mlssln gfor two days; it was a very unusual thing, for ho la always at his post of duty, and .Mr. Wilis began to feel alarmed about him. At length some one remember ed that he had not been seen since the night that one of the carts was sent, tor repairs. Mr. Ellis went to the shop, and there under the cart sat the patient dog. lb- greeted his master with the wildest, demonstration! of joy, and was found to la- ravenously hungry; so it was supposed thai he had not left the cart during the two days and nights." "Oh, rare fidelity!" said Mrs. Gard ner, "that neither hunger nor thirst nor any of the temptations that assail dog nature could shake." Alter tea Dr. Gardner started out on his mission of mercy, and on his return Rose was relieved to hear that the dog. though considerably Injured, would not die of it, and need not bo killed, and that he had ordered some simple remedies, and obtained a promise from the boy's father not to disturb him. After Rose went up to her room. Dr. Gardner said to his wife: "The dog is a miserable little mon grid and quite old; 1 think, perhaps, ii would la- the kindest thing all round to chloroform him, but the boy clung to him so I hadn't the heart to advise it. I suppose he is to that boy all that Duke is to Reginald, I mean to do something for the i,,,, he has bad no training whatever, but I think there is the making of a man in him." (Continued Next Week GOOD STORIES. "The most amusing story of an American in Franco thai I ever heard," said a recently appointed at tache to the French embassy, "is this." "'A well-know French actor be- AN INTERESTING ANNOUNCEMENT Dr. Darrin, the Well Known Specialist, to Make Pullman Another Visit He Comes as a Messenger of Hope to the Sick and Afflicted 0 Will Arrive Nov. 28th and Remain Till Dec. 6th at Palace Hotel While adverse to drawing the at tention of our readers to any adver tisement which partakes of a medical character we feel more than justified in over-riding his objection in regard to the announcement In this Issue of the coming visit of Dr. Darrln to Pullman. This far-famed physician, who has achieved such a great reputation throughout the coast and north will soon favor Pullman with a visit for the accommodation of those re quiring t In- services of a, specialist.— Dr. Darrin will arrive in Pullman on Monday, November 28th, and will re main until December >. His head quarters will be at the Hotel Palace, ■■• hei he will give free consultation to all. Marvelous < 'urea lb- conies laden with testimonials from throughout the whole north west, and the authentic reports of some of his cures seem nothing short of miracles. So many thousands are already acquainted with his mode of treatment it seems necessary only to say that he perfects his cure by his skilled mastery of disease, His Specialties His specialties embrace every chronic disease to which the flesh is heir. There is no pain or suffering that In- cannot relit v.-, and in almost every instance, cure. Sufferers from tiny ailment, whether a disease, de formity or abnormally, should not fall to have his free critical opinion of their condition. He tells whether they can be cured, how long it will take and what It will cost. came involved In a discussion with an American, grow heated, drew his card from his pocket, threw it on ,l!" table with a tragic air. and stalk ed out, " 'be American regarded the card ro some momenta, then took out his fountain pen. wrote 'Admit bearer' above the engraved line, and went off tO the theater.' " Brooklyn Life. Strolling along the boardwalk at * l.ntlc City, Mr. Mulligan, the wealthy retired contractor, dropped a gui' ter through a crack In the planking, a friend came along a minute later and found him squatted down, Industriously poking a two-dol lar bill through the treacherous cranny with his forefinger. Mulligan, what the divvil ar-re ye doln'?" inquired the friend. "Sh-h," said Mr. Mulligan, "I'm tryln' to make it wort' me while to tear up this board." Senator La Follette apropos of cer tain scandals, said at a dinner at Madison: "These things recall the legislator who remarked to his wife, with a look of disgust: " 'One el' those land lobbyists ap- I proached me today with another in- I suit in;' proposition.' ' The wife, a young and pretty wo man, clapped her hands. " 'Oh, good!' she cried. 'Then I can have that sable Stole after all, can't I dear?' " Save Your Coin YOUR STORE PAYS ONLY 18 CTB For Your 25c Coffee Why not buy direct from the. Im porters and save this difference of seven cents? If our coffee at 18 cents Is n-t as good as any you are now buying at. 25 cents, you can return same at our expense. WE PAY I'ilE FREIGHT NORTH PACIFIC SUPPLY CO. IMPORTERS TEA, COFFEE, SPICES, ETC. 802-303 Pacific ek SEATTLE, WASH. Let un mall You a Price List Consultation Free Consultation Is free, for should there be any cases that are incurable In- will Immediately discover them and thus save his customers any fur ther expenditure of time and money, which they might otherwise squan dor. A Generous Offer Dr. Darrin makes a liberal offer of treat the worthy poor free of charge between he hours of 10 and ii a. di. daily, in accordance with his time-honored custom. Ices Reasonable Unlike other physicians who have become eminent in their profession, the doctor's charges are extremely moderate and reasonable, according to circumstances ani ability to pay, and in- will undertake any cases that he can cure or benefit. Dr. Darrln has an enviable record in his profession as a wonderfully successful physician. He is essential ly original In his method of prac tice, and those who have been under 'iis treatment ire surprised at the newness ml novelty of his system of practice by electricity. His honest and straightforward advice before taking a case has won for him the confidence of his patients as well as the general public. Tin- doctor Is a gentleman of genial, social nature, and bis private practice is marked by the formation of a personal friend ship with those with whom he comes In professional contact. He Is with out doubt one of tin- most thor oughly qualified physicians now he fore the public.