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THE BEAVER HERALD, BEAVER, OKLAHOMA ' l DAIRY FACTS PROFITABLE TO SELL CREAM Burdens of Farm Women Lightened and Income Not Deereaied Seps- rator It Moit Essential. Some farmero are churning butter and telling It for lens that they would recclro from the solo of the cream which la used In making the butter. I'rof. C. H. Eckles of the Missouri College of Agriculture points out three very good reasons why It Is to tho advantage of the Missouri farm ers to sell cream rather than to make butter to be sold at the local store. (1) Selling cream means lers work for the women than making butter. (2) The cream will nearly always bring as much as the butter and often con siderably more. (3) The cream buy ers offers a market for any quantity of cream at any time. Any system that will lighten the duties of the women on the farm with out decreasing the Income should cer tainly be adopted. When cream Is sold All that la necessary la to see that the cream Is cooled after bolng separated and to take It along to town twice a week In winter and three times In summer. It may be that a few farmers' wires will find special customers that will take the butter at a price equal to that secured for cream, but that does riot apply to many. Even then surplus butter will be left on hand at times. Again there may not be enough to aupply the customers and dissatisfac tion will result. When selling cream these troubles 'do not come to annoy. Any quantity, much or little, can be sold to the cream buyer at any time and cash received on the spot. As a rule unless tbe homemade but ter can be sold at an average price of 26 cents or more the year around, tho Income will be more It the cream Is sold. At an average of 25 cents the Income will bo about tbe same, but a largo amount of -ork will be saved by selling tho cream. If the fanner doea not have a cream separator he should get ono If four cows or more are milked. A machine will more than pay for Itself within a year when ten cows are kept by tho additional butter saved. Four cows with a separator will mako as much butter as five, of tbe same grade without a separator. The fifth one represents the loss In butterfat In tho skim milk. HANDY MILK BOTTLE HOLDER Contrivance Shown In Illustration Easily Can Bs Fastened to Any Convenient 8upport. Blnco bottles have superseded the old-fashioned milk-pall, people have been perploxed to find somo method of suspending tho bottle out of tho reach of cats, dogs, etc. Tho contriv ance shows in tho Illustration can bo t Milk Bottle Holder. fastened to any convenient support. It consists of a piece of wire curved as shown with the ends bent on. Inde pendent Former. PASTEURIZED MILK IS BEST Low Temperature Does Not Affect Nutritive Value or Digestibility of the Product. When milk Is bold at 145 degrees F for 30 minutes, all tho dlsoaso-produc-ing bacteria, so far as can bo ascer tained, are completely destroyed. At tho samo time a larger percentage of tho bacteria that cause milk to sour and a smaller percentago of thoso that caubo It to rot aro loft than when a higher tomperaturo is employed. Pasteurized at a low temperature., milk undergoes no chango which affects its nutritive value or its digestibility. Sub jection to a temperaturo of 150 degrees F. or moro, however, does result In certain chemical changes. The tlmo is coming when virtually all market milk sold at retail In cities will bo pasteurized. PREVENT GROWTH OF HORNS In Using Caustic Potash the Applica tion Must Be Made Before Calf Is One Week Old. Caustic potash is the chemical used for preventing the growth of horn on young calves. Tho application must be mado before the calf Is one week old, in order to bo effective. Tho hair is clipped away from tho small buttons which may be felt and which are tho future horns. A stick of caustic poUah is then moistened and rubbed on the spot until the skin bleeds slightly. Tho calves must not be permitted to run out in tho rain for several days after the application of tbe caus tic, as the water is likely to wash the caustic down into the eyes with dam aging results r xhbW"S FEEDING CHICKENS FOR EGG PRODUCTION Z SOUR MILK 4 MOMCAT BCCF SCRAP Hen Fed No Meat or Milk Laid 38 Eggs Milk-Fed Hens and 72 by the (Ily rilOK. It. I KEMP8TKn, Unlver Ity of MIourl, Collesi of Agricul ture) The ben Is an economical transform er of food Into a finished product A ben laying 200 ems In a year Is not at all unusual. A four-pound hen laying this number will produce six times her weight In eggs. To do this she will require from soventy to eighty pounds of food. For economical pro duction It Is necessary: 1. That the food be properly se lected. 2. That It be fed In correct propor tion and In a Judicious manner In or der that her digestive organs may be kept In good condition. 3. That aha bo fed enough so that ho has plenty of surplus for egg pro duction. Food Is taken Into tire body to fur nish energy and to build up tissue. In feeding for egg production the pur poses for which food Is supplied ore: 1. To supply the body needs. 2. To produce eggs. The problems of poultry feeding re quire good judgment and keen obser vation. Hens fed for egg production should hare food high in tho food ele ments which sro found In eggs. Those fed in 'tho fattening pens should have tho foods which most economically produco fat. The best ration, then, Is tho ono which supplies most econom ically tho food requirements of the bird for tbe purposo for which it Is kept. It should be remembered that one of tho principles of poultry feeding la that tho hen cannot do well if fod on a wholo grain ration. Not only does a ration of grain fall to furnish the proper food nutrients, but such a ra tion Is difficult for tho bird to digest properly. Tho great fault with the fanner in his poultry feeding is that ho attempts to feed a whole grain ra tion, and genorally only ono grain at that. Such a ration results In poor egg Feeding the Flock at Poultry House Encourages tho Fowls to Stay Home. production, and also causes digestive disorders, liver and kidney troubles. Complaints of this kind frequently como to tho department of poultry husbandry and a suggested chango in the ration has usually resulted In tho elimination of tho trouble. Kfflctent digestion demands a combination of wholo and ground grains. A ration should consist of groins and ground feeds. Generally speaking, twice as much grain should bo consumed as ground feed. This depone! s, of courso, upon tho naturo of tho foods fed. Whole and cracked grains aro desig nated by poultry feeders as scratch foods. Combinations of ground feeds olther wet or dry are called mashes. Adaptability or Feed Stuffs. Whoot Is probably tho most popular poultry food. It is a safe food, greatly relished by tho fowls; it runs high In its protein contont; and it has a largo amount of ash. Shrunken wheat can be fed to advantago and can often be obtained cheaply. Wheat screenings, if of good quality, can be used. Sal vage whoat Is often found on the mar ket. It should bo used with caution. Grain burned by flro makes satisfac tory poultry food; there is, however, a largo amount of salvage grain that was nover In an elevator flro. Tho wheat has spoiled by molding, and has been charred so as to hldo this fact Moldy grains of any kind should never bo fed, (The molds not only set up digestive dlsordors, but cause a certain disease of the lungs. Bran Is a by-product of "hoat It should always form an Important part la any poultry ration. Bran is high in ash content, and also renders the mash ration of such consistency that digestive disorders aro not so likely to arise. This is tho chief value of bran as a poultry food. Only a small portion ot it Is dlgosted by chickens, so that for its food valuo alone it would bo an expensive feed. Middlings re lower In protein con KawTi j5223 While 71 Were Being Laid by the Hen Fed With Beef Scrap. tent and higher In starch content than bran, but because of the relative cheapness should be used. A mash too high in middlings Is pasty, and when used, middlings should bo mixed with other foods so as to be easily bandied by the digestive tract. Corn should form a large portion of the ration. It Is liked by the fowls. Because of its high starch and fat content. It Is fattening. It should bo fed in combination with other grains. Cracked corn Is in a form more easily assimilated than whole corn, and bet ter results will como with the use ot It. Feeding Immature or green corn in the fall often results in digestive troubles. Cornmcal should be present in all rations. It may be used rn the mash, but should bo mixed with other feeds so as to lessen the liability of crop Impaction. One danger In handling cornmcal Is its liability of heating or fermenting In storage. Sour or moldy feed should never be fed. A good prac tice Is to mix the cornmeal with bran In proportions desired, and store mixed rather than attempt to store separately. Ono of tho reasons why cornbread is better than cornmeal as a chick food Is that baking destroys the ferments or molds. Oats can be used successfully in the ration. When fed whole they should bo fed in limited, quantities, not more than one-third of the grain ration, bo causo of the high percentage of hull Chickens are able to digest but very littlo crudo fiber, and for this reason one must limit tbe amount ot foods with bulls, such as buckwheat, oats, sunflower scod, etc. The ration should not have moro than 3 to 4 per cent ot crudo fiber. Ground oats make an excellent mash for chickens, while pin head or steel-cut oats make excellent chick feed, as do rolled oats. The hen requires some food .high In protein. All our grain foods so far considered do not furnish enough pro tein. It Is necessary, then, to supply something which will balance the ra tion, or equalise the relation between the proteins and the carbohydrates and tats. Of the vegetable protein foods, oil meal is perhaps the most popular. It is high in protein, con taining 30 per cent, and makes a val uable addition to the mash during tbe moulting season. It should never form more than one-fifteenth of the ration. Cottonseed meal is not considered as palatable and It is slightly constipating. If fed, It should bo in very small quan tities. Gluten meal Is also used for the same purpose and Is greatly rel ished. Meat foods are considered essential for efficient egg production. In fact. It Is poor economy not to feed meat food ot some kind. Increased returns from feeding it more than make up for tho expense. Beef scrap Is perhaps tho most common meat food This is a commercial product which comes in ground form, will koep indefinitely, and can bo mixed In tho mash. Beet scrap runs very high in protein and in addition contains ash, which is bene ficial. It Is a. useless expense to feed too much. One-twelfth beet scrap In tho ration Is as much as necessary, provided no other food unusually htgh in protein is fed. If oil meal, gluten meal, etc., are fed, this proportion can bo reduced. At tho Missouri agricul tural experiment station a pen ot 25 Leghorns was fed beef scrap and pro duced 8C9 moro eggs from November 1, 1914, to July 1, 1915, that a corre sponding pen which was fed the same ration but without the beet scrap. The two pens ate practically the same amount ot food, so that $2.10 worth ot beef scrap produced 8C9 moro eggs. Grcon cut bono is popular as a meat food. It is greatly relished by bens. Tho preparation ot It is laborious un less ono has a power cutter. It must bo ted almost as soon as prepared, for It spoils very quickly In warm weathor. A small amount dally increases ma terially tho egg production. When one meat food Is fed thero Is no need ot supplying others. Tankage Is not so satisfactory be cause the hens do not llko it so well. Fresh fish, Infertile eggs, table scraps, eta., can also bo used In tho aupply of animal food. For farmers the use of sour skimmed milk or buttermilk is urged. At tbo Missouri agricultural experi ment station it was shown that by tbe use of sour milk the cost of produc ing eggs was reduced ten cent a dozen. A pen ot 25 Leghorns which was fed milk produced In eight months 850 more eggs than another pen fed the samo ration, but without sour milk. At the rate of 20 cents per 100 pounds for milk, $2.50 worth ot milk, produced 850 more eggs. The pen consumed 100 pounds less food during that time. Sour milk is better than sweet milk In feeding milk one should keep the palls or pans clean. When milk Is fed It U unnecessary to fsed beet scrip or grsea cut bona. FARM ' POULTRY MEAT AND EGGS FOR FARMER One of General Purpose Breeds I Be Desired Strain More Im portant Than Breed. s to Leghorns, Mlnorcas, Spanish, Blue Andalusluns, Coniplnes, and Anconas re egg breeds. Plymouth flocks, Wyandottes, Orp ingtons, Javas, Domlntquca, Rhode Is land Reds, and Cornish are general pur poso breeds. Brahmas, Cochins and Langshans are meat breeds. Size Is sacrificed when we breed for Red Sussex, a New Standard Strain. egg production. Ono of tbe general purpose breeds Is best for tbe farmer because he usually desires both meat and eggs. Tbe strain Is more important than the breed. Get stock always from some- ono who has developed a strain bred to lay. The trap-nest Is the only test. DIRT FLOORS GAIN IN FAVOR When Built Ten or Twelve Inches Above Ground Outside Dampness and Rats Aro Avoided. There Is difference of opinion as to which kind of floor Is best for poul try houses. In my opinion, says a writer In on exchange. If given proper attention, a dirt floor comes nearet pleasing the bens than floors of clthci board or concrete. If a brick or con crete wall is built entirely around tht house, and the wall filled In until tbe floor Is ten or twelve Inches above the ground outside, the building will not only be rat-proof but damp-proof as well. Board floors must be raised at least eight or ten Inches above the .ground. This allows air to circulate underneath, which makes the house cold during winter months. Concrete floors are hard, cold and damp, and must be cov ered with an inch or two of soli or sand. Concrete and board floors are easily cleaned, but unless cleaned often they quickly become foul and in sanitary. On the other hand, a dirt floor will tako up moisture from the droppings and need not bo cleaned, other than once a year. PLAN FOR MOVABLE ROOSTS Great Aid In Keeping Fowls Free From Mites and Lice Easy to Take Apart and Clean. A well-known poultry woman sent in her method 'for movable roosts. She says that movable roosts throe feet apart, as seen In the cut, are a great aid in keeping fowls free from mites Movable Roosts. and lice. These roosts aro easily taken apart and saturated with hot water. Tho trestles are 2 by 4 Inches. Tho cut herewith shows tbe construc tion. Wisconsin Farmer. POULTRY INDUSTRY IN U. S. Unlimited Demand Guaranteed for Products by Increase In Popula tion and Short Beef Supply. The poultry Industry has Increased more rapidly than any other branch ot agriculture. Tho annual valuation ol poultry and eggs produced in the Unit ed States is reputed to 1)2 at least one billion dollars. Tho gradual In crease In our population and decrease In tho beet supply will guarantee an unlimited demand for poultry products for years to come and at lucrative prices. Water for Ducks and Geese. A pond Is not absolutely necessary to raise geese and ducks, but water fowl enjoy water and thrlvo better when they have access to It. On many farms thero are facilities tor making ponds and storing water. Come Home to Roost. Chickens come home to roost, and the better you make their home the quicker they como. And where there aro many chickens to come homo to roost there also will be many silver tagles to come home to roost. JHSBBBk SPECIAL FISH DISHES THREE RECIPES THAT ARE THE BE8T OF THE KIND. Excellent Meal Where Bluefish or Maekerel Are Available Pudding That Is Liked by Many Fried Scallops a Delicacy. Broiled Bluefish or Mackerel BIuo ftsh and mackerel are never better than when broiled. To do this bb it should be done, grease a wire broiler. It there Is a coal Are, use one ot the double sort. The same sort ot broiler can be slipped on tbo regular gas broiler and makes it far easier to han dle flah in a gas stove Grease tho fish, after it has been cleaned and dried. Olive oil is good to grease both fish and broiler, and first cook the skin side for about two minutes. Turn and cook the side without skin until the fish is done. Loosen the fish from tho broiler carefully with a sharp knife, and slip It on to a hot platter. Spread with maltre d'hotel butter or plain butter, and garnish with parsley and pieces ot lemon. If the fish is broiled over a coal fire, turn it several times to begin with, but do most ot tho cooking on the side without skin. Fish Pudding. For this fish pud ding, two pounds of fresh haddock, bass, or cod are required. Remove tho bones from the fish raw, and chop It fine. Add a teaspoonful of salt, a shake or two ot mace, a tablespoonful of flour, three ot melted butter, a beaten egg and, gradually, a quart of very rich milk. Beat all together thorough ly and pour Into buttered mold which has been lined with fine crumbs. Stand the mold in a pan ot hot water in the oven and bake slowly for an hour. Serve with a rich white sauce, to which the yolk ot one egg, beaten with a teaspoonful ot lemon Juice, Is added Just before taking from the fire. Fried 8cllops. Wash a quart ot scallops and drain them as dry as pos sible. Then plunge them into boiling water and boll 'until tender. Drain again. Mix a few tablcspoontuls of flour with salt and pepper. Wipe the scallops ao dry as possible, dip them in the seasoned flour, then In a beaten egg and then In fine cracker crumbs, and drop Into hot, deep fat to brown. When brown remove, drain for a min ute on paper, and serve very hot with crisp broiled bacon and tartar sauce. Garnish with slices of lemon and tiny springs ot fresh parsley. Cheese Aigrettes. One-fourth pound flour, two ounces butter, one-halt pint water, two eggs And one yolk, two ounces grated cheese, pepper, salt and cayenne. Put butter and water' Into saucepan;' when boiling, add tbe flour and cook until the mixture leaver the sides ot tho pan. Take from the fire, add the eggs, one at a time, beating well after each. Add the cheese and seasoning. Turn on to plate, divide Into rough pieces about the site of a walnut and fry in deep fat to a golden brown. Drain well and serve at once. Tbe fat must not be ton hot, as it will take about five minutes to cook through. Parsnip Fritters. Take three or four good-sized par snips; boll until tender, nash and sea son with a little butter, a pinch of salt and a slight sprinkling ot pepper. Have ready a plate with sifted flour on It; drop a tablespoon ot the par snip In flour and roll It about until well coated and form into a ball. When you have a sufficient number ready drop them Into boiling drippings or lard as you would a doughnut; fry a delicate brown and serve hot. Do not put them in a covered dish, for that would steam them and deprive them ot their crlspness, which is their great charm. 8alade a I'Allemande. Break some well washed crisp let tuce leaves or endive Into little pieces, dry them; cut some celery, cooked, beetroot and peeled cucumber In Juli enne strips, kecplng.tho celery In cold water till crisp; cut into strips some cold cooked chicken or other poultry, some flleted anchovies and Spanish olives. Place all these In a salad bowl, season with pepper, salt, chopped shallot, tarragon and chervil, pour over tho whole somo stiff mayon naise and garnish with a few shreds ot red chillies and gherkins, also somo sieved hard-boiled yolk ot egg and lit tle strips ot beetroot. Date Muffins. One-halt cupful sugar, two cuptuls dates, cut in pieces, two cupfuls milk, one-halt teaspoonful salt, one-fourth cupful butter or three tablcspoontuls manufactured shortening, four cupfuls flour, throe eggs, two teaspoonfuls baking powder. Cream butter, add sugar and the well-beaten eggs. Add milk and flour, which baa been sifted with salt and baking powder, alter nately. Beat thoroughly and add dates. Pour Into buttered muffin tins and bake. Mothers' Magazine. Banana Cream. After peeling bananas mash with an Iron or wooden spoon. Allow equal quantities ot bananas - and sweet cream; to one quart of the mixture al low one-quarter ot a pound of sugar. Beat them all togotber until tbo cream Is light. Batter Pudding. One egg, ono tablespoonful ot flour, half cupful milk, a pinch ot salt (this may be Increased up to six parts ot each Ingredient). Steam in cuptuls one hour. Serve with any sweet sauce. HOW TO HEAL ITCHING, BURNING SKIN DISEASES A Baltimore doctor suggests this simple, but rellablo and Inexpensive, bomo treatment for peoplo suffering with eczema, ringworm, rashes and similar Itching, burning skin troubles. At any reliable drugglst'l get a Jar ot Reslnol Ointment and, lcake of Reslnol Soap. These aro 'dot alnll ex pensive. With tho Reslnol Soap '"mil. warm water batho tho affected parts thoroughly, until they' are free from, crusts and tho skin is softened. Dry very gently, spread on a thin layor of the Reslnol Ointment,, and cover with, a light bandage if necessary to pro tect the clothing. This, should bo dona twice a day. Usually -tho distressing; itching and burning stop with tho first treatment, and tho skin soon becomea clear and healthy again. Adr. 1 The Exception. "Talk Is cheop, they say." "Not always. My wife talked mo out of a $300 gown last night." FRECKLES, Kw lft th Tim to Got Hid of TU Ufftj flpou. There's n longer the llghteet need ef Teellnff ashsmed of your freckle. the prescription ottalne double trtagth m guaranteed to remove these homely a pole 81m pi 7 get ao ounce of othlno double strength rrom your druggist, and apply -tittle of It night and morning and you should soon see that eren the worst freckle have begun to disappear, while the lighter ones hare vanished entirely. It la aeldom that to ore than one ounce Is needed to com pletely clear the skin and gain a beautiful clear complexion. He sure to ask for the double strength, othlne, as this Is sold under guarantee ef money back If It falls to remove freckle. Aiv. It wasn't a lack of raw material -which eliminated tho shell game as a aids line of the circus. 80AP 18 STRONGLY ALKALINE and constant use will burn out the. scalp. Cleanse the scalp by shampoo ing with "La Creole" Hair Dressing, and darken, in the natural way, those ugly, grizzly hairs. Price. $1.00. Adv. New automobile tiro chains are equipped with spring clips that grip the spokes of wheels firmly. Important to Mothers Examino carefully every bottle of CASTORIA, a safe and sure remedy for infants and children, and see that it Signature of Ct&ffl&&i: In Use for Over 30 Tears. Children Cry for Fletcher's Castoria. Return to Flint and Steel. On account of the steady increaso la the price of matches, flint rocks and steel aro bolng sold in large quantities at Soochow, in the Shanghai consular district, according to Consul General Sammons. A large number of shops ore now soiling these substitutes for matches, and many peddlers aro also making a living disposing of these ar ticles in and about tho district. This business has been so successful that somo of tho Chlncso retail dealers be Hove that in due courso, flint and steel may ultimately supersede match es, particularly so long as most of the. products ot this kind are imported from abroad. Tho Imports of matches into China decreased from 14,700,000 in 1913 to $3,300,000 in 1914, Japan furnishing approximately 75 per cent of this supply. More Idle Curiosity. "I've been told that Professor Dlggs knows moro about tho American In dian that any other man In this part of tho country." "Yes. He's quite a famous ethnolo gist." "Maybo ho can clear up a certain matter for mo." "What is ltT" "I'd like to know whether In his opinion thoso Apacho scouts who went after Villa wearing wrist watches can stand as many hardships as their rug ged forbears." GLASS OF WATER Upset Her. People who don't know about food should never bo allowed to feed per sons with weak stomachs. Sometime ago a young woman who lives in Me. bad an attack of scarlet fever, and when convalescing was per mitted to cat anything sho wanted. Indiscriminate feeding soon put her back in bed with sovero stomach and kidney trouble. "Ihere I stayed," sho says, "three months, with my stomach in such con dition that I could tako only a few tea-spoonfvl-. of milk or beef Juice at a time. Finally Crape-Nuts was brought to my attention and I asked my doc tor it I might cat it. He said, 'yes,' and I commenced at once. "The food did me good from tho start and I was Boon out ot bed and re covered from tho stomach trouble. 1 have gained ten pounds and am able to do all household duties, some days iltttng down only long enough to eat my meals. I can eat anything that one ought to eat, but I still continue to cat Grape-Nuts at breakfast and supper and llko it better every day. "Considering that I could sUnd only a short tlmo, and that a glass of water seemed 'so heavy,' I am fully satisfied that Grape-Nuts has been everything to mo and that my return to health Is due to It. "I have told several friends having nervous or stomach trouble what Grape-Nuts did for mo and in every case they speak highly ot the food." "There's a Reason." .Name given by Potnm Co., Battle Creek, Mich. Ever read the nboye letter? A sew appear from time to lime. They in cmuiat, irn, aaa iuii oi UlSXCSt.