davidaulloa/AmericanStories huggingface dataset:
The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1909-07-17
O ooAMNS

Increase in price sufficient to yield the spectators
considerable profit. They estimated the proceeds
after all expenses had been met at four cents on the
iozen-$ 900 on rhe lot.
Other great egg corners have been manipulated and
he profits doubtless have been even greater, but
hey seldom come to the public ear because of the
hekels which are raked in from the enterprise
In the egg corner mentioned above, scores OF men
worked day and night for two days getting the prod
let out of cold storage to place them the market
While the price held up.
The workmen were where they could be called at
nee, and the minute the word came over the teie-
hone to get the great crates of the cold storage
warehouse, the toilers were set to work. Two days
later every egg had been sold. the money collect
ed and more than half of them eaten by the con-
sumner.
1t was a great coup and only one of the many.
Other enterprises of like nature where the pro
ceeds have ranged into large figures. have been
told. but the details seldom became public prop
erty. This, by reason of the fact that the egg
corner" Is today q rather undeveloped science.
But the monarchs of other branches of the pro-
ducing world have come to look upon move
ments Of that sort as of the money makers Of
the days to come.
Early this month when eggs leases returned).
were bringing only 10 cents dozen. Wholesale.
the lover of them felt fairly jubiant and barn
yard prognosticators predict that this 1ubilant
feeling shall prevail for the rest of the summer.
Extra quality eggs were then selling at 70 cents
q dozen, while ordinary "hrsts" brought 10 cents
and "hrsts" one cent more dozen, prime nrsts"
selling at n cents.
So, with the sway of the strawberry the price Of
eggs dropped on. and before August It IL said. the
cost may go lower
With the private producers. who sell only linn
tied quantities Of eggs 40 cents dozen IL not an
unheard of figure for what known eggs
laid fresh to-day" OF course. the right to that t.
tie must be undisputed. and often when eggs are
sold, backed by reputation for freshness. high
er prices paid for them by the epicures.
However. frauds In eggs are a. frequent ~
swindles in other Industries, and fastidious per.
sons, who hate cold storage eggs worse than they
do paying fancy prices. are often taken In BY the
farmer who rides into the city the interurban,
buys up large cargo of eggs in the open market.
rents a wagon the muddier the better, and pro.
ceeds to distribute cold storage eggs for the prod
uct he claims II laid fresh to-day"
The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1909-07-17
Real Estate Bargains


ne wdesnea mas number Of desirable eown lots Tor sale m
Coua1 veroa ana otnef Iast srowlng towns
Also splendid woodlands good for farming
river and hill ands-wm be sold on advanaseous terms
some TOT ON the pest OF Dot
tom LANDS or NIL anoson wnicn the most uDeral arrangements
can be made Tor part cash. balance on time
having timber Tor sale should place with me- - Am
constantly IN receipt OF inquiries lor umDer OF Al kndA
5ss pine vsds land nvs mile.
&: s- % e: % ss 500
s;' s ''' - :s 50 ;
a 5
The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1909-07-17
u |
|g!'||!8|

900 year.
Every man, woman and child in the country con-
sumes little egg and half each day. II
you personally dislike eggs for food there is some one
else in part of America who puts three away as
q foundation for his her breakfast coffee
Easter week, the biggest egg occasion the year
round the consumption of about two billion eggs
violet pink. crimson purple. yellow and some green.
That the egg will displace all others the national
food tidbit is the representation of those who
their vngs by raising chickens Chicago. alone with
less than million population. Easter week last put
away 100000 eggs So greedy the Windy city
about this article of diet that lots of portions Of
the United States which tLs- allotment of hen
The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1909-07-17

UNCLE SAM is the heaviest egg eat
er in the world. In fact, so fond Is
the old U. s. A. of the hen product
that another century may see the
deposition of the bald-headed eagle
and the browning of another feath-
cred monarch.
These United States eat 154.000,000
eggs each day. $50 100000 a week
-4,62O, ZOO, 900 q month-56. 160, 0o0.-
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28
DESTROYING PERNIC/OUS WEEDS
METHODS NE7TE QU4cK
GRASS DR0PsEED GRASS c0cKEBU M0RNGGL0RE

vast majority occurring within less
than six inches of the surface Of the
ground. The following methods have
been suggested for its determination:
The Crop Method-The land is
brought into as good state of filth
as possible and sownf thickly with mil
let, buckwheat sorghum or rape. This
method does not destroy the roots Of
quack grass, but reduces their vitality
to such an extent that they are not as
vigorous after the removal Of the mil
let or sorghum. Then the field should
be given a shallow blowing and the
roots exposed to the sun. This cannot
usually be done until the middle or
latter part of September. After har-
rowing two or three times most of the
roots will be killed by drying.
Summer Fallow-The land Is plowed
in the spring, disked and kept clean
hy narrowing at least once each week
during the entire season. Several fields
so treated have been investigated by
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28
cow PEAS A GREAT CROP

Some varieties of COW peas have up
right, bushy forms of growth; some
trail along on the ground like vines
The pods vary In length from four to
twelve inches.
The colors are as various as those
Of the rainbow-white, red, green,
brown, pink, purple, black or mottled.
In shape they also differ; some are
round, others fiat or kidney shaped
The time for maturing ranges from
sixty days to three or four months.
Time for soWing-any time after the
ground becomes warm will do. For
early, about May 20, and for the late
fall uses, about the middle of July, in
latitude Al degrees. This latter sowing
should be of the later sort.
Drilling the seed is preferable when
hay is wanted.
After corn is laid by cow peas are
drilled in between rows and they will
yield fine pasture for stock after the
corn is gathered. When drilling for
this purpose the later kind are best.
Three pecks to the acre for this
work Peas should be sown not over
three inches deep and the soil must bt
dry and warm.
When the peas begin to show signs
If ripening, by the pods and foliage
beginning to turn yellow, we NOW for
hay.
| Let the vines remain as cut for at
| least tWenty-four hours, to cause wilt
ing, and throw into small piles or cocks
to dry out thoroughly
| They should not be drawn in for sew
eral days If weather will allow.
If the trailing sort are planted care
must be taken in stacking that good
ventilation is given to prevent mold.
A good stand will yield from one
and one-half to two tons per acre.
In the north 1t is valuable drought
resisting plant and will grow where
almost any other plant would perish.
Many farmers save only seed suffi-
cient for their own use, as the labor is
tedious.
The pods are picked by hand, OF
/ when the bush sort is grown the plant
lis pulled and stored away until some
convenient time when they are threshee
out with fail or by machine.
If the trailing sort are wanted the
4 vines are moved and treated as above
Some wastage occurs in this method
hut this can be utilized in pasturins
) afterward.
, Green COW pea hay is far more nutri
| tious than red clover and contains les
, dry matter for total weight than an,
| of the grasses or clover.
) Green Manuring.-When planted 70
) green manuring it is advisable to- turf
hogs or any stock into the fields abou
t the time the pods are ripening.
5 Hogs, especially young pigs, thirty
/ on the succulent growth and tn
!. quality of the meat is very superior.
An acre of cow peas will pastur
3 eighteen or twenty hogs several week.
, The worst drawback is the first COS
of the seed, but when once you hav
S started their growing you can saw
{ your own seed at half of first cost
T.. Fl. Haynes. Indiana.
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28
MUST GROW OUR OWN FEED

The present high prices OF grain
foods and concentrated protein foods
must gradually bring about recon
struction in our methods of dairy farm
ing.
While we could buy concentrated pro-
tein foods for from So to SIS ton II
was very profitable to produce winter
milk and to depend upon these pur-
chased grain foods to maintain soil fer.
tility.
At the present time the cost of pro.
ducing winter milk has reached a ievei
that makes the profits very small, ever
to the man who is feeding herd o,
high producing cows.
A very few of us are in the bust.
ness as matter of pleasure or senti.
ment and the summer dairy we'll man.
aged will pay larger profits than thu
winter dairy under present conditions
Our best type Of dairy cows mus
have limited amount Of grain foods tt
make a profit and as a solution of thu
problem we are going to feed fewer
cows, of better class. grow more
grain on our farms and depend more
upon clover and chemical plant food.
to maintain the fertility of our soils
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28
MAKE EDAM CHEESE AT HOME
Our American Grass Lands Are Better Than Those
of Holland for Darying

from the tub and heated to tempera.
ture of about lao degrees f. The
entire mass was then restirred, and
the hot whey added little at a time
Inc temperature of the entire mass
was raised from IS to 90 degrees in
ABOUT twelve minutes. After an inter-
val of about ten minutes the ctrd was
permitted to settle and the whey was
Immediately removed and placed In
clean oak barrels, The curd was al
once put in the hoops while still warm
and pressed in solid with the hands.
After standing for about Ave minutes
without pressure the cheese was taker
out Of the hoops, broken UP and
kneaded with the hands, very much as
bread is handled.
The white whey flowed freely from
the broken cheese, which was still In
soft condition. The loss of fat in the
Whey was enormous, but as all the
whey was permitted to stand in the
barrels, skinned and the butter ia,
made into whey butter, the fat was
largely reclaimed.
After kneading the curd was at once
put back into the hoops for FIVE min.
utes with no pressure applied but the
weight of the follower.
/
the hoops at intervals of five minutes
They We're then put under light pres
/ sure for twenty minutes, and when this
time was expired they were taken out
and bandaged.
This was done by wrapping a piece OF
common cheese cotton around the
cheese. leaving the ends exposed. and
4 over the ends separate pieces of muslin
were placed
i The cheese were then put back into
the press, where continued pressure was
applied for five hours.
The cheese that were made In the
evening were pressed for two and a
half hours, then the pressure was re-
leased and the cheese were re- pressed
in the morning for two and a hall
} hours more.
: They were then taken out of the
hoops and the bandages removed The
! cheese We're then placed in a strong
i salt bath, where they remained three
and half days, being turned daily in
, the brine.
They were then taken from the brine
2 bath and placed on the shelves, where
3 they were turned daily for period OF
5 three weeks.
The temperature of the curing room
j was from 60 to 81 degrees. At the enc
of this three weeks they are fit fol
4 market. This cheese sells for severa
/. cents pound more than ordinary
e cheese in our market. A good cellar
I would make an ideal curing room fol
v this kind Of cheese.
t Being sweet curd cheese and
$ quickly made. it should be very de-
srable for home consumption or gen.
4 eral sale to the groceryman by Dun
4 local dairymen.
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28
GETTING IN THE BIG CROPS
Modern Steam Threshers Make the Old Fashioned
Machines Look Like ChiIdrens PIaythings.

ter hold a convention and agree on
some schedule of prices to which they
say they will adhere; then they go
back to the fields and cut under in
order to get work, until the union"
IS broken and all must be done over
again. This is the list that most west
ern threshers arranged for the present
season: Wheat with hands and teams,
IL cents a bushel, with hands only, g.
cents; without hands, A cents. farmers
10 maui the coal in all instances. The
coal haul is being obviated in many in
stances through the use of oil burning
engines. Fuel oil is so cheap that the
expense is greatly lessened.
The threshers point to the extra
cost of an outfit as warranting the
high prices. For instance the self
feeder costs 5000; the weigher, $S5; the
water tank, 500; the cook shanty, 500.
Then there is with the modern ma
chine wind stacker"-a long tube
through which blast of air is forced
carrying the waste straw to any part
of the stack desired and doing away
with two or three men on the straw
stack to dispose of the waste. This
costs $3.50. and the thresher must pay
the bill.
| Then the expense of the management
is not to be considered lightly by the
man who has his all tied up in a ma
chine and engine. This is his schedule
of daily outgo: Interest, Sc; deprecia-
ton, $1,000; board and cook, 81; en-
gineer, SO; separator man, $3.50; water
hauler and team $3.50; COAL "a; six
pitchers at $1.50 each. 50; oil, break
age and incidentals. 81; owner, $2-to-
tal $47.50.
This means that he must average
ATS bushels of wheat every day before
he is even with the game, and that is
a steady hustle. Little wonder that the
business is not such bonanza as it
/ looks to the outsider, who sees only the
outside of the management.
Out in western Kansas last year an
enterprising photographer induced a
dozen young women to put on the
i overalls and hats and equip themselves
with forks, as if they were real har
vesters Then they had their pictures
taken, their faces being turned enough
to avoid the camera. This picture
went the rounds of the eastern press
though the young women were town
girls who never worked in harvest.
/ The fact is that women do little in the
field. Occasionally one drives the team
on harvester or self-binder, but most
of their part is in helping to feed the
hungry workers. When threshing time
comes this is especially essential an6
the mistress of the cook shack is much
in evidence. She takes pride in having
her movable home in the best of order
and her face Is seldom other thar
cheerful. From the first of July to the
, first of October she makes the house
, on wheels her headquarters and ever.
, meal is served on the table that ex-
tends down it's center.
| The modern cook shack is ver,
} attractive institution. 1t is set high OF
; broad wheels and frame; it ha
screened windows, screen door, plent.
of cupboards and many of the con
veniences, in a smaller and cheaper ar
: rangement, that the dining car has.
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28
oUACK GRASS.

as three to four feet. Cultivation
should be shallow When the weed is
common, disk thoroughly and harrow,
exposing the roots, When field is
covered with it it is better to summer
fallow, then cultivate thoroughly and
hoe during the entire season, or sow
with oats, pillow when harvested; disk
and harrow for the remainder of the
season. The same method used for
Canada. thistle may also be applied.
Wild Timothy or Drop Seed Grass.
In wild timothy or drop-seed grass
the character of these roots" is so
different from that Of the roots of
uuack grass and the other perennial
weeds that we have mentioned before
that it is not difficult to exterminate.
erhe roots of this weed and the allied
species are more or less clustered.
By giving shallow blowing of four or
Ave inches and narrowing to expose
the roots to the sun they warA .Li''~s
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28
BY G. L. M'KAY,
Professor of Dairying, Iowa College,

The Edam and Gouda are the two
brands that have made Holland fa
nous as a dairy country throughout
the civilized world
II dairying can be successfully car
ried on where land is worth $500 and
$500 an acre, how much more success
fully should it be carried on where
land is much cheaper? The Hollander
depends upon America for a large out
let for these brands of cheese.
Everything pertaining to dairying is
kept scrupulously clean, even the cows
in many cases being washed before
they are MIXED. The fine flavor of the
Holland cheese is no doubt largely due
to their cleanliness.
Weekly markets are held in various
parts of Holland for the sale of cheese,
where the farmers take their cheese
and dispose of them in the open mar
ket The writer visited the market at
Utrecht. 1t was estimated that there
were 5000 Gouda cheese on the mar
ket that day for sale. In connection
with the sale of cheese, prices are Of
fered for the best cheese and experts
are present to point out defects to the
dairy maids and the farmers.
The lGouda cheese as offered for sale
In Holland is a soft, rich, clean
favored cheese. This variety could be
successfully made in this country,
either in the home dairies or in the
factories.
Among the numerous dairies visited
/ might mention that of H. w. Van
Wandanberg of Houten, near Utrecht.
His daughter is considered one of the
best makers of Gouda cheese in central
| Holland.
She worked entirely by rule and fol-
lowed the instructions laid down by
the government instructors. The cheese
were made twice each day.
The whole milk was set right after
milking, or as soon as 1T was cooled to
IS degrees f. No coloring matter OF
starter was used, but enough rennet
was added to coagulate the $50 pounds
of milk that is worked up in wooden
tub. fit for cutting in thirty minutes
The method used for determinine
when the coagulated milk was fit to cu
was to insert the forefinger into thu
mass at an angle of about forty -fiy,
degrees, and when the thumb wa.
pressed against the finger If the cure
broke clean over the finger the cure
was ready to cut.
They use a wire breaker instead o
knives which we use in this countr,
Great care was exercised by the youn,
woman in breaking up the curds. /
was continually stirred very slowl,
for about thirtyfive minutes, when
: was all broken up as fine as kernel
, of corn.
, 1t was then permitted to SETTLE whel
some of the fresh whey was remove,
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28

The Wolf River apple was originals.
by Mr.. Springer of Fremont, Wis. II.
trees remain remarkably free from dis
ease and the ravages of insects. &c
we're cold does not affect them in tn
least and they grow with a dark greer
luxuriant foliage.
The apples grow large, measuring
an average about twelve inches In cir
conference. They are of beautifI
red color. which makes them sell read
ily.-G. A. Stroschein. Metz. Wis.
Secretary Wilson said: "The great
est crop of America is grass, and the,
corn. Next after corn is probably cot,
ton; then come wheat and poultry run
ming neck and neck. The product o.
the hencoop is now nearly as yaiuabl
as that Of the wheat 6eidp'
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28
RAISE MORE LIVE STOCK

The idea has been popular for a
good many years that live stock can
not be profitably grown on small farms
and that beef production naturally be-
longs on the ranch or the range.
This may have been true under
former conditions when poor breeding
and poor feeding combined to keep an
animal from reaching marketable con-
dition until it had attained three or
four years, for it was only on cheap
land and in large numbers that cattle
could then make profit.
A complete change is fast taking
place. as the cheap lands are rising in
value, and the free range is being re-
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28

When the college boys and factory
workers who drifted west to enter the
harvest ended their active duties in the
held, they found a no less interesting
experience awaiting them-the thresh-
Ing season. Hundreds of them We're
needed and they have stayed to help
In the final scene of the vests great
grain gathering.
Modern threshing machines are
things of genius and the improvements
are many every year. For instance
the old time machine poured the gram
put in a trickling stream and one man
stood by the spout and placed a pushel
measure under the stream, leVenhg
the top with board when the measure
was full and tallying the record on
piece of pine. 1t was a dreary and mo-
notonous task and the chance for error
was large. When the thresherman,
who was interested in having every
bushel recorded, because on the num-
her depended his pay, had doubt of the
accuracy he also had a watcher, and
two men were needed for the compare
lively simple task.
The modern machine does all this
automatically. The grain comes to
spout and elevator, is weighed as 1T is
delivered and the discharge is made di-
rectly into waiting wagon. When
the day is over an accurate record of
The bushels threshed is shown on the
register
So with the feeding of the sheaves
Into the noisy NAV of the big machine
Once a man stood with eyes protected
by huge goggles with knife in hand
and cut the bands as he fed the grain
head foremost into the cylinder few
Inches in front of and below him. Once
In while a careless slip would land
tie feeder in the whirring machine
to meet death; sometimes there would
be piece of iron or a stone in the
bundle-a crash, piece of flying
casting and perhaps death for some
of the workers.
Now a self-feeder is placed on the
front of the machine, and the grain
is pitched into it by ordinary laborers
on the stacks and is broken into bits
by the machinery before being fed into
the cylinder that is to take out the
kernels of wheat.
There's nothing that promises such
a good speculation and turns out so
poor as threshing,'' said an old time
worker in the fields. 1--WE tried it three
times, and every time went broke On
Tie ldS>, II lOOhS ilhS d. All OUT
fit may be got for, say, $4,000, and it is
easy to figure out how it can be paid
for in one season.; but something al
ways happens. You lose time; cast
ing breaks; the engine blows out a
valve and you must take it ten miles
to machine shop; bridge gives way;
rain makes the roads bad; wheat is all
straw, and the yield is light compared
with your work--a thousand things
may happen and some of them always
do happen. The implement man takes
back the machine with his pull-bacR
note, and there you are. If l could
do what I always thought / could dc
| would get rich threshing. No one
ever does get rich at it,
Every year there is a contest be-
tween farmers and threshermen re.
garding prices and privileges. The lat.
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28

With the encouragement which
comes from authentic knowledge of the
work in hand, the farmer even on a
few acres, can be sure of success pro-
portionate to his endeavor, for he will
always be sure of a good market. as
the increasing demand for beef will
keep ahead of any increase in sup
ply.
AS much of the food consumed by
cattle is of a bulky nature which can
not we'll be handled with profit, even
thought We're marketable, it is plain
that we gain by converting such farm
products into beef and milk.
Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-08-28

stricted in area by the entertainments
of the farmer. and more care is taken
in breeding for quality than heretofore,
and men everywhere are studying how
best to feed to secure most profitable
results.
Many of the leading experiment sta
tions have conducted feeding tests
which have conclusively proven the
most profitable age at which to mar
ket cattle. and also what rations are
the cheapest and best, and any one who
desires can secure the bulletins which
cover these points. and. thus be pre-
pared to feed and sell his stock in an
intelligent manner