davidaulloa/AmericanStories huggingface dataset:
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
RULES FOR CURING MEAT.
Preparing In Brine Most Desirable rof
Average Farm Conditions.

All meat that is to 20 into the cur
ing vessel must be thoroughly coo.ed
before it is packed. 1t is also wen 10
LET il cool thoroughly before attempt
ing 10 cut ii into convenient pieces
because il is frmer and can be cut
into much smoother pieces than When
It is warm.
Pork may be dry sailed, or cured
IN brine. the latter being the most
desirable for average farm conditions,
because il requires less tentlo ana
takes up less room. When pork Is
dry cured it is necessary to rehandle
the meat and rub ii severa times
with the curing materials used. WIN
the brine process. the meat is put In
the vessel, the brine poured over IL, d
IL will not be necessary to handle It
again until it is ready TO he taken out
and smoked.
In cutting the pork, trim all parts
smoothly, and remove all scraggy por-
lions. as they can be used TO advantage
for sausage meat while fresh, but are
wasted if put through the curing pro-
cess. In trimming the hams and Shout
ders. expose as little Of the lean meat
as is necessary. because the action of
the salt while in process of curing will
make the lean meat hard.
After all pieces Of meat have been
properly cooled and trimmed, take each
piece separately and rub it all yer
with salt and lay it aside for twenty
four hours. After the salt has been
absorbed, pack it into a veSSeI-sirup
barrel or any other barrel that has
been properly cleaned. Pack the meat
in tightly, putting the hams and Shout
ders at the bottom. Weigh out, for
each 100 pounds of meat, ten pounds
Of salt, four pounds of brown sugar
and two ounces of saltpeter. Dissolve
this in four gallons of boiling water.
Stir it well, so that all the salt and
sugar will be dissolved. Let il stand
until cool. and then pour over the meat.
This amount Of water should be suf-
icient TO V well the meat in the
vessel.
Put a round wooden cover over the
top and weight it down with a stone
SO as to keep all the meat under the
brine. but if not sufficient brine add
enough to cover the meat. Put the
vessel in some cool place and let it
stand for from six to eight weeks.
when the meat will be ready to be
taken out of the brine and smoked or
used. 1t may be left in the brine for a
longer time if desired. The use of
sugar in brine keeps the lean meat
from getting hard and also adds a
sweet flavor to the meat. The small
amount Of saltpeter is used to retain
the natural color Of the meat.-Col-
mans Rural World.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
PORTABLE HOUSE.


ling and fitted with two old wheels for
moving the house. A short tongue is
placed on one end, which Is fastened
behind a wagon when moving the
building. Under the tongue a block is
placed when 1t is desired to use the
building upon wheels, as In husking
corn In the fields In cold weather.
The building Is erected above the
floor, and IL for corn husking alone the
walls may be canvas, painted to keep
out the rain, with a small bench built
at one end for the stalks to lie upon,
with hooks for strings. This makes il
as comfortable a working place as can
be desired and with the advantage that
1t can be moved from one end Of the
field to the other as needed.
Where built for a threefold purpose
the walls should be made of light
boards or at least the lower part of
walls and the roof Of light lumber or
canvas. When used as a pen for hogs
or fowls 1t Is moved to the proper place
and the wheels removed, thus resting
the building on the axle, and by re.
placing wheels 1t car again be moved
to a new location, as desired.-Amer-
lean Agriculturist.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29

Photograph by Long Island agricultural
experiment station.l
American Cultivator. 1t is six feet
long and three and one-half feet wide.
with a depth of two and one-half feet
Two hooks are fastened near the to.
on n side, with a pair of trace chains
to run under the hog to facilitate the
turning and withdra wing from the tub
1t Is placed over n furnace, which Is
made by digging n trench in the ground
and when in use l place pieces of wood
across the bottom In order to keep the
hog from coming in contact with the
iron bottom and getting too hot.
I find that the proper temperature
for good scalding Is from $50 to 100 de
grees, and IL a barrel is to be used the
water should be boiling when dipped
out Of the kettle, as the barrel will cool
1t somewhat. II a scalding tub is used
the water should be cooled by adding
a bucket Of cold water before the hog
Is put In. To insure a correct heat OF
the water $ a thermometer. Small
quantities Of I've, ashes or lime will
have no effect In removing the hair,
but will cause the scurf to come loose
more readily.
A hog hook is almost indispensable.
and IL one Is to be made It should be
made In the form Of a hay or bale
hook. In fact, ! find that a hay hook
answers the purpose very well. In
handling the hog stick the hook in the
flesh OF the lower jaw, just behind the
fork Of the jawbone. However, the
hook may be stuck under the tendons
Of the hind legs.
Keep the hog in constant motion
while being scalded and draw 1t out to
air occasionally. When the hair and
scurf slip easily from the body the
scalding is completed.
In scraping and cleaning the hog /
clean the feet and head first, then the
legs. and last, but not least, the body.
1 hang the hog with a rope and pull
ley. as 1t is more easily hung in this
way than any other. But 1t may be
hung with the ordinary gambrel. a
stick which is sharpened at each end
and inserted under the tendon strings
OF the hind legs. A short s~ingletree
viii be found to answer for a gambrel
stick. III there IS sufficient help at
hand the hog may be hung on a pole
put up for the purpose.
After the hog is hung up rinse it
down with scalding water, remove the
entrails by running a sharp knife light
ly down, marking the belly straight,
cutting to the bone between the thighs
and in front OF ribs, which bones |
split with an OK. being careful not to
cut beyond them. Open the abdomen.
and after a little use of the knife one
will seldom cut the entrails In remov-
ing them. However, / have q few
short strings at hani to use In case
any Of the entrails are cut.
After removing the entrails, liver and
heart spread the carcass apart with q
stick and rinse 1t down with cold "a
tQ. When puc1cjently cooled xsmoYe
the fat and kidneys and cut It up for
sailing, curing and smoking.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
STALKS OF Upo.

photograph by Long Island agricultural
experiment station.l
the important vegetables of the world.
1t is easy to grow; it does not require
replanting oftener than one in nine or
ten years; it can be cropped In the au-
tumn or in the spring, and it yields
large crops of shoots, which are often
two feet long and an inch or more In
diameter at the base. These brilliant
white shoots are edible to their very
bases without the least Objectionable
fiber and not In this respect like aspar-
agus, Of which only the tips are At to
eat"
"You cannot introduce a new vegeta-
BILE; it is impossible" said a botanical
authority to Mr.. Fairchild. Mr.. Fair
child admits that the Introduction Of a
new vegetable is a long undertaking,
extending perhaps over the period Of a
generation, but 1t should not be left
out Of account, as the means at our dis
posal today are UNNECESSARILY more
powerful than they were even two dec
AIDES ago. The advent of the great no
tells and the sympathetic interest Of
the great magazines are two elements
which today make possible what yes
terday would have been impossible.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
How to Make SAUSAGE.

To every twelve pounds of meat take
three tablespoonful Of salt, three of
black pepper. six Of powdered sage and
one t~easpoonful Of red pepper. Grind
the meat through the mill. then mix
In the seasoning thoroughly. Let stand
half an hour. then grind again. stun
and hang up in a dry, cool place. After
they hang a week or ten days, or until
the skins are dry, take down, rub well
with corn meal and place in a wooden
box with brown PAPER between zach
layer. Sausage may also be kept fresh
TIED. placed In Jars and covered
With hs dripplnss. II not -sufncient,
make up the deficiency with melted
lard. Keep the far well covered In q
cool p~lace.-Farm and Ranch.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
Live Stock and Dairy.

There's a salve for every sore, but 1t
won't do any good If the sore Is on the
horse and the salve remains in the drug
store.
The mare is the most successful dual
purpose animal on the farm, perform
ing almost a seasons work and raising
practically as good a colt as though
she spent the entire year In idleness.
In compromising rations for the cows
the herdsman should not overlook the
fertilizing value Of the different feeds.
For example. with nitrogen at 10 cents
per pound and phosphoric acid and pot
asb at ~ cents, a ton Of corn IL worth
$645. while ~cottonseed meal would fig
ure $23.75.
Horses that have q tendency to kid
ney trouble, often manifest In ~axoturia.
may be helped quite q bit by giving
them I dose Of saltpeter now and then.
n 5evefs cases, Hhere the lipp& -aye
Affected with the overflow OF albumen,
IN excellent medicine Is rowieris solu-
lion put on the oats or ground feed.
The dose should be increased from a
t~easpoonfuI at 6rst to q tablespoonful
given twice q day.
Where oats are scarce cornmeal and
bran. mixed at the rate Of one part
meal to two parts bran. make q One
feed for horses. Feed according to
what the team Is doing-four quarts
three times a day when working and
considerably less when standing in the
barn. Horses should get their meals
at the same hour every day. should
have water three times every day ana
: lump Of salt 10 the ma n
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
Farm aua
Garden
DRY FARMING WISDOM.
The Why and the How of 1t Explained
Clearly by an Expert.

The Why and the How Of 1t Explained
Clearly by an Expert.
Writing on Some Dry Farming
Problems" A. NJ. Ten Eyck. superin-
tendent Of the western Kansas expert
ment station, Fort Hays, Kan, says:
Experts have lost many a convert TO
dry farming by clouding the issue.
They put in just a little too much sci
ence and not quite enough common
sense. What a farmer wants is plain
English in short sentences and not
many to a paragraph. You can't make
it too plain for the man who struggles
with dry, hot winds.
So far as cultivation is concerned.
there are exactly three principal steps
in this dry farming business, and dry
farming, it should be understood, Is
conserving the moisture, nothing more
Here they are:
First-The soil must be lOosened to
a considerable depth in order to pre-
pare a reservoir to receive the rain aud
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
MAKE ROADSIDE TREES PAY.
Germans Far Ahead Of Us In utilixa.
ton Of Waste Space.

0crmans Far Ancau OF Us IN Otilixa'
ton Of Waste Space.
The auction sales of native fruit
grown on the trees bordering the coun
try roads In the township OF Linden
adjoining the city OF Hanover, yielded
last autumn 20,612 marks (S4.906D
Along certain stretches Of these roads
the yield has amounted to 1900 marks
$3.50 per kilometer. or at the rate Of
$685. per mile. The province Of Han
over has some 1000 miles OF country
highways bordered with fruit trees.
the profit OF which is appropriated
toward the upkeep Of the roads. These
roads, which are commonplace to the
native resident, are the delight Of the
American tourist, who often wonders
why roadsides in the United States
are not thus planted TO fruit.
This application OF the beautiful.
practical and economic possibilities
embraced in the control of such public
property as roads Is a fine illustration
OF the community thrift OF the Ger
man. During the three or four weeks
period of ripening sharp eyed old
watchmen on bicycles patrol the roads.
being particularly active on Sundays.
when the people are out in large mum
bers. 1t is forbidden to pick up fruit
from the ground, and to knock 1t from
the trees IS subject to n fine Of 100
marks (S23.s0) or more for each offense.
Laws and regulations for the general
good, however, excite such respect on
the part OF the German that cases Of
theft of fruit from the highway fruit
trees rarely occur.-From Consul Rob
ert j. Thompson, Hanover, Germany.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
FINE FOR ODD JOBS.

Take Your Little House With You
When You Work About the Farm.
For many jobs in the fall and winter
a portable house to use as a shelter
will be Of great advantage. The same
idea may be applied to a ,pen for use
in event OF a SOW narrowing in the
field or for a portable house for chick
ems or turkeys to be moved about the
farm. In fact, the same building may
be applied to all three purposes with
success.
Build the floor the size you wish and
make as strong as possible. Slightly
back from the center an axle is placed,
which can be made of a A by 4 scant-
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
Remedy For Hog cheIsra.

The following remedy Tor hog chol-
era has been used with good results,
says the Kansas Farmer: Take equal
parts Of 4 per cent solution OF carbolic
acid and 2 per cent solution Of NOR
phine sulphate. and give once daily,
hypodermically, twenty to forty drops,
according to the size Of the hos. In.
ject on inside Of fore or hind leg above
the knee or hook joint, using proper
precaution as to cleanliness. Separate
well hogs from the sick, treating them
the same al the sick.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
Il arm ano
Garden
UD0, A NEW VEGETABLE.
Introduced Here From Japan and Call
ed Better Than Asparagus.

Writing in the National Geographic
Magazine on New Plant Immigrants"
David Fairchild says the following OF
udo, a japanese vegetable similar to
asparagus:
ION the streets of any japanese city
you will find for sale an attractive
blanched vegetable called udo. 1t Is a
near relative of the well known wild
plant in New England the spikenard,
but a much larger plant. There are
many ways in which it is prepared by
Japanese and the foreigners who live
in Japan, but either as a salad or cook
ed in the same way in which asparagus
is cooked il deserves to rank as n of
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29

two parts light bran, well mixed. Each
bin has a small hole at the bottom. 0 v
cred with a slide into the trough to
regulate the dow Of grain as 1t is eaten,
70 none il lost. 1t contains enough to
feed two or three dozen fowls for
about a month and can be cheaply 0 m
structed out Of packing cases. with a
roof OF tarred paper. 1t should be set
id the yard on 2 BY 4 boards to pre-
vent moisture from the ground mold
thg the feed
Che designer OF this hopper has used
a for several years and states that 1t
raves one-third Of the amount OF feed
formerly used and Increases the egg
production very greatly.-Country Gen
t1eman-
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29

a few bricks or rocks tied together
win do-the heavier the better. Then
the wood to be sawed Is put on the
buck in the regular way, as shown.
Put the chain B e 1t and fasten to
A, so that the weight G win be about
two inches from the ground. This
saves a lot OF trouble"
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29

put at the upper
END an eight or
tenpenny nail. A.
Take a chain, B,
about three feet
long, with links
having holes large
enough to pass a
nail head through
them. At one end
of the chain put a
weight, G; a box
filed with sand or
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
IL arm ano
Garden
AT HOG KILLING TIME.

Directions For Doing Neat and Rapid
Work With the Porker's Carcass.
In order to do neat and rapid work
at hog killing time 1t is necessary to
have a good scraper, a sticking knife.
a hog hook and a place that is con
venient for working.
For scaIding a barrel is commonly
used. and 1t is all that is needed unless
the hogs are very large. IL very large
hogs are killed a scalding tub will an
swer the purpose for scalding much
better than a barrel. | have one which
Is made Of two inch planks for the
sides and ends and sheet iron for the
bottom, says a correspondent OF the
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
or COURSE

OF course II one hasn't the
necessary knowledge and ambi-
ton to succeed at farming there
Is no disgrace in moving to town
to study law or medicine or be-
come a policeman. = Farm and
Ranch.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29
A GOAL FOR THE FARMER

a GOAL FOX The FAHMEH.
Every farmer should work out
and adopt a permanent system
Of agriculture under which he
can increase and maintain the
fertility Of his land, enjoy a
good living, rise in social value
and WELD a good influence in his
community.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29

For Holding Log on Sawbuek.
An Illinois correspondent sends to
the Farm Journal the following meth
cd Of holding wood on a sawbuck: "In
either one OF the pieces marked ID
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29

Keep up your talk in favor Of
better farming until your neigh
bors join you In an effort to pro-
duce more on the same land.
Our average yield of staple crops
is entirely too low and far below
what we ear produce.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29

HUIL-LEss BARLE GROWN BY PROPER
OF DRY FARMING
photograph by the Montana Farmers in
stitute.l
carry the water downward into the
soil. This may be accomplished by
deep blowing, by listing or by disking
unplowed lands.
Second.-The water which is carried
down into the subsoil must be brought
back again into the surface soil, where
the seed is terminating and the young
roots are growing, and to accomplish
this a good connection must be made
between the furrow slice and the sub
soil, and this is the purpose in the use
Of the ~subsurface packer Immediately
after blowing.
Third.-Finally in order that the wa
ter which is drawn up again toward
the surface may not reach the air and
be wasted by evaporation the upper
two or three inches of the soil must be
kept mellow in the form Of a soil
mulch. and this Is accomplished in the
growing of crops by frequent cultiva-
ton, which is not so practicable with
wheat and other small grains as with
corn and other intertilled crops.
Farmers Buying More Machinery.
Departmental reports from our field
men show that during the past year
more up to date and modern machln-
cry has been purchased and installed
on the farm than during any previous
ten years." So declared Secretary VIII
son recently In discussing the results
Of a recent investigation as to the ex-
tent the farmers were following adj
vice concerning the use of modern
tools and machinery for farm equip
ment. The department has been urg-
ing the use Of the latest tools and ma
chinery for agricultural purposes, es-
pecially In recent years. Reports show
that not only such improved imple-
ments as disk plows. two horse cult
vators. disk harrows, twenty foot drag
harrows and two horse steel beam
plows, but the latest improved gasoline
plows, are being used.
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29

/ Reputation is an invaluable as
set. Do the products Of your
! farm have a reputation? II not
! why not?
Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1912-02-29

VOL
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El Paso herald. (El Paso, Tex.) 1901-1931, 1912-05-24
Musical

A very enjoyable recital was given
wednesday evening on the corner Of
Campbell and Myrtle streets. All the
numbers were enjoyed by those who
attended
The Parting Hour" sung by Miss
Ethel Howard in her rich cOntraltO
voice. was heartily encored. TO which
she responded with a witty little song,
Ny Irish Girl" Miss Ruth Howard
won the audience with her rendition
of the Last Rose Of Summer" in her
beautiful soprano
Others participating were Gusta
Brown. Evelyn ZuIke, lIesdames Long
and lyman, Marie Russell. Mary Da-
Wis. Mesdames Nichols and De Laney,
Lillian Gibbs Miss Rachel Howard.
Walter Vance, Helen Rheinheimer,
Hazel Grant, Florence COmeau, Eva
Weeks, Myrtle Dorman and Mabel
Moody
El Paso herald. (El Paso, Tex.) 1901-1931, 1912-05-24

The Fortnightly club met Thursday
afternoon at the home of Mrs. J. A De-
Laney. 1921 AIagoffin avenue. The
game of 800" formed the amusement
Of the afternoon. in which the prizes
were won by Mrs. H o. Dow Ilrst
prize, a cut glass dish; second prize;
Miss Gertrude Dow. a hand painted
plate, and Mrs. Henry Meisel the con-
ISOLATION prize. a cup and saucer.
Refreshments Of ice cream, CAKE anu
sherbert were served from a small ia
Bile by the hostess, assisted BY Mrs j.
G. Cain and Miss Gertrude Dow
The club members present Were
Mesdames H o. Dow, James Meutl-
mann. VIII Truesdeu James Brennan,
Charles Davis, Charles Hull, Henry
Buchoz Henry Russell, Herbert Urch,
Henry Meisel. Robert Carson, p. T. KEEL
ly. and J. c.. Cain. and Misses Ger
t-ude Dow, Beasy WEIGH and Mary Car
SON Mrs. James Meuttmann VIII enter
tain the club June Is at her home, III
Mundy avenue
Mrs. r. W. AIcCandless entertained
the Auction Bridge club Thursday az
ternoon al the home Of her mother,
Mrs. J. J. Crawford. 604 North ore
gOn street Two courses Of refresh
meuts were served The club members
present We're: Mrs. ]. W. Lorentzen, H.
T. Christie, A. J. Fullan, and Misses
Kate Adams, Madge Brick, Loretta
Brick, Lucille Smith, Nell Bradley,
Maize Cole, Lillian Cole. Mtlda Con
molly and Elsie KOhlberg- Miss Lu-
Gle Smith will be hostess for the club
next week
Miss Anna Grace Ellis, whose mar
rage to J. d. Mayfield occurs early
in June. viii be the guest of honor
at a bridge party given Friday night
BY Miss Lucille Daniels at her home
Il05 Nevada street Next Wednesday
Miss Ellis will be given a miscellane-
Gus shower at an informal party given
in her honor BY Mrs. Claiborne Adams