davidaulloa/AmericanStories huggingface dataset:
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1913-12-17

ed. and there isn't snow enough to
bother us. We can be off in a min.
ute"
Reverend Arthur shook hands with
Ursula. walked into the yestibule and
James let him out into the night
From window they watched him
as be vauIted the low fence and sped
down the street pursued by a volcanic
figure In a tan oyereoat
Now" cried Ursula. Now is your
time, Oh. don't stop Good luckl
Merry Christmas to all OF youl"
They were gone. Jones alone re-
manned at hes side-only Jones!
T.9E END.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1913-12-17
Judge Helms Resigns.

Governor McGoyern received The
resignation Of Judge f. ". Helms of
Hudson, judge Of the Eighth circuit, to
take effect January / Judge Helms
retires from the bench because of in
health. He has been unable to sit dur
ing the present year and most OF his
work has been done by judges in
neighboring districts. The circuit com.
prises the counties Of Buffalo, Dunn.
Pepin. Pierce and ST Croix. Judge
Helms was first elected in 1897 and
reelected for two terms, the present
term ending January 1. 1915.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1913-12-17
November Elres cause sste,o4s less.


November fires were more mum
erous and total losses larger than ia
the same month last year. Judging
from State Fire Marshal Glen p,
Hosts monthly report Fires number
222. as against 1877 in November. 1912,
and losses SS16.043. compared with
$25S.330. Total insurance on damaged
properties is s50S.075, as against ST.
610.325 for the same month last year.
Except for fires from unknown
causes (34) matches proved the most
prolific source OF fires reported. Care
lessness with children and mice with
matches resulted in &c fires and dam
age of $2O,0S7 Chimneys and sparks
caused 25 fires and losses of So. 1855.
Incendiary and suspicious numbered
II with damage OF so+.4i0 Gasoline
fires of various nature were II in
number and damage of $34,365 result
ed. Seventeen lightning fires were re-
ported, against which losses of s24,610
ensued.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1913-12-17

Why does Santa Claus always
come at night?"
Because he doesn't want 10 make
his presents known
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1913-12-17
Breaking In.

What was that crash heard?"
Christmas day breaking throag
the window "
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1913-12-17

New Year 10 the old man. wherever
he is He wouldn't take it from me,
but he may have it nevertheless.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09

amount of fat be present to give juici-
ness and flavor to the flesh. The
presence of large amounts of fat is
not essential and, in fact, it is often
wasteful 1t is far more important
that the animal be in good health
than that it be extremely fat.
AN animal should never be losing
in flesh at the time of. slaughter
failing, the muscle fibers are shrink
ing in form and contain small
amounts of water AS a consequence,
the meat is tough and dry. When the
animal is gaining In flesh the oppo-
site condition obtains and meat of
better quality results. A better meat
product will be obtained from an ami
NAL in only medium flesh but gaining
rapidly than from an animal that is
very fat but not gaining in flesh.
Animals with fine bones and soft,
luxuriant hair, are more likely to yield
good quality of meat than those with
coarse bones and wiry hair.
The flesh of very young animals
frequently lacks flavor and is watery
An old animal, properly fattened, and
In good health, would be preferable to
a young one in poor condition. The
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
Preparation. Of AMI
mails for Slaughter.
BY PROFESSOR ANDREW
BOSS, Agriculturist, Univer-
sity Farm, St. Paul.
= !. i. j. :. i. :. i. !. j. !. /. + 4 !. i

- . . . . = = = = = = = y = =
Animals intended for. slaughter
should. be kept off feed from. twenty.
four to thirty-six hours. IL kept on
full feed the system is gorged and the
blood, loaded with assimilated nutri-
ents, is driven to the extremities of
the capillaries. In such a condition
it is impossible to drain out the veins
thoroughly when the animal is bled
and reddish colored, unattractive
carcass will be the result. The blood
is the most easily decayed substance
in the animal carcass and often
causes trouble in the curing of meat
Food in the stomach deccmposes very
rapidly after slaughter and if the
dressing is slow the gases generated
often flavor the meat
Water should be given freely up to
the time of slaughter, as it keeps the
temperature normal and helps to
wash the effete matter out of the sys.
tenn, resulting in nicely colored car.
cass.
1t is important that the animals be
not excited in any way sufficiently to
raise the temperature of the body pre-.
vious to killing. Excitement prevents
proper drainage of the blood vessels
and, if extreme, will cause souring of
the meat very soon after dressing.
In no instance should an animal be
killed Immediately after a long drive
or after rapid run in the pasture.
The flesh from animals overheated is
usually pale in color and often de-
yelops a sour or putrid cdor within
three or four days after being dressed
The animals should not be chased OF
driven rapidly, nor should they be
handled in such way as to bruise
the bodies. Bruises cause blood to
stay in that portion of the body af
fected and often cause the loss of a
considerable portion of the carcass
A thirty-six-hour fast, plenty of water
careful handling and rest before
slaughter are all important in secur
ing meat in the best condition for use
either fresh or for curing purposes.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
Animals with fine bones, and
soft, luxuriant hair are more
likely to yield good quality of
meat than those with coarse
bones and wiry hair.
HOME COMFORTS.
A Modern Farm, Why Not a Modern
Farm House?


1t is the common idea that country
life is isolated, but since the advent
OF better roads, telephones and free
delivery of mail nothing could be far
Their from the truth. Social inter-
course is often more restricted in the
city than in the country, the city wo-
man often not knowing even her next
door neighbor.
The real secret in lettering country
life and building up: country sociabil-
ity is to give woman a better chance.
She is now too much of a household
slave and drudge. When her old fash
toned household methods are replaced
by modern conyeniences and the
home fitted up with few of the COM
forts which are necessities in the
city then country home life will no
longer be barren or isolated.
Mans labor Is lessened by every
modern tool and appliance, while the
woman must still work with her
primitive methods. The improve
ments should go on in the home as
well as in the: barn and field. But
the woman must take the initiative.
She should figure up the costs, make
her plans and present them as a dec
laration Of independence, II need be.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
Directions for Cutting
Up a Carcass Of Beef.
Work Should Not Begin Until
Muscles Have Set Firmly.
:. :. .s..:.i..s...++..+l...t.s;

= = = X = !. i. !. 4. 4. !.
Beef should not be cut until the
muscles have set firmly. When they
are in the proper condition divide the
halves into hind and fore quarters,
from S to T, between the twelfth and
thirteenth ribs (as shown in. accom-
panying illustration). This leaves one
rib in the hind quarter. Lay the hind
quarter On the block OR table with the
inside up. Remove the kidney and
suet. Cut off the flank as indicated
by the line N to in the illustration.
Turn the quarter over and cut off the
loin, beginning at the middle of the
sacrum near ., and cutting to point
one and one-half or two inches above
the stifie joint at NJ If cut as di-
rected but little saving will be nee
essary, as the division will be made
in front of the ball and socket joint
Of the hip. Turn over the remainder
of the quarter and separate the rump
from the round just below the pelvic
arch and parallel to the backbone, as
indicated by line r to l.
Lay the fore quarter on the block
with the outside up. Beginning at P,
ten to thirteen inches down the rib
from the spinal column-the distance
depending on the thickness of the
meat-cut across the ribs to the arm
pit above NJ. Cutbetween the third and
fourth ribs to M, and then across the
shank to B. Then cut off the cross
ribs" just below the shoulder joint, H
to X. The prime ribs" are then
taken Off between the fifth and sixth
ribs, counting from the front. This
cut contains seven ribs and is usually
taken off in one piece, though it may
be cut into as many as are desired
Cut off the remaining five ribs called
"chuck ribs" making the division be
tween the first rib and the shoulder
bone. Divide the neck and shoulder
C to H. These cuts are all too large
for family use and may be again di
rided into joints of suitable size fol
the table as wanted.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
TuBERcuLIN TEST REQUIRED
Certificate Must &c Furnished on Sale
Of Pure Bred Cattle.

NCTIsTSGtS &c SsuSbS0 VS. SAsS
Of Pure Bred Cattle.
Pure bred cattle sold in Minnesota
for breeding purposes must carry a
tuberculin test certificate. The test
must be conducted before delivery of
the animal purchased. 1t is conduct
ed by the live stock sanitary board,
or by some person duly authorized by
this board. If the animals have been
tested within one year of the date OF
sale they need not be retested, but
they must carry a. certificate of test.
Cattle over six months of age. i'm
ported into Minnesota for dairy or
breeding purposes, must be accom-
panied by proper certificate that tu-
berculin test has been made within
thirty days. This test may be made
by a federal, state or deputy state
veterinarian. Such test in another
state may be made in some cases by
other veterinarians, providing the
test certificate is countersigned by the
proper authority Of the state from
which shipment is to be made.-Dr.
M. H. Reynolds. University Farm, st.
Paul.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09

early in the sickness there is a mod
crate fever. This soon disappears
and the temperature later is reduced
to normal or even considerably below
normal.
The fatality among horses affected
is very high, estimated at. 80 to 80
per cent. A few of the typical cases.
undoubtedly recovered. There can be
no question but what very unusual
climatic conditions had an important
connection with the disease in Kan
sas. The section where it was most
previous to the appearance of the dis
ease for some weeks they had con-
tinued and excessive rains.
Our readers will probably be most
interested in the danger for Minnesota
or for their home neighborhood. So far
as our danger from Kansas is con-
cerned, We can probably consider thar
it is now very slight. On the other
hand, our readers ought to understand
that what is probably the same disease,
has appeared repeatedly in Minnesota
in past years, but fortunately In small
local outbreaks and has apparently al
ways been associated with mouidy
feed and the trouble disappeared local
" as soon as the use OF the bad feed
was discontinued for horses.
Horse owners should bear in mind
the possibility of trouble from this
source, especially during the winter
and early spring. They should be In !,
formed somewhat concerning the symp-
toms and be ready to recognize or at
least suspect the trouble in case It APP
pears. In case it does appear. owners
should be careful to give only water
that is not subject to contamination
Great care should be exercised to
avoid the use of any mouldy feed for
horses. Unnece ssary exposure to in
lection from sick horses should be
avoided. The entire family, Including
the dog, should be kept away from any
prevailing horse disease until the mat
ter is positively settled as to: what
the disease is and as to what thS
neighborhood danger may be. !
Horses should be protected from
sverwork, overlooking, undue ext
posure, or anything that can lower
the resistance to disease. Owners
should never give medicines by-.ths
mouth to suspected case Of thissdiss
Ease without specific directions from
a competent veterinarian on account
# the, danger from inability to swaia
low and the certainty Vt produciuN
pneumonia, by passage of medicineqi
into the lungs instead Of into the stol
ach. $1,000 $780,
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
T GATE CLOSING Law.
South African Statute Would Be Use.
full Here

Every right thinking citizen wishes
to promote public convenience. The
public as whole usually appreciates
his attitude. Unfortunately few peo-
pie often abuse the privilege extended.
Perhaps TO better illustration OF
this can be found than the abuse of
the privilege of passing through pri-
vate premises When bridge is out
or roads drifted full of snow, adjOin-
ing premises are usually willingly
placed at the disposal of the travelling
public. The obliging farmer some
times expresses bitterness toward
all who have awaited themselves OF
this privilege because some one abused
1t. Perhaps hundred respected it.
but the next man cut the fence in or
der to get back into the road at &
more convenient place. Perhaps he
stock went into the neighbours corn
field.
Many owners who have experienced
this situation may well wish for the
passage and enforcement of such a
law as recently went into effect in one
of the British South African countries
1t provides a. fine of $50 or less for
anyone who opens and leaves open. OIL
unfastens any gate. After the first
offense he is fined 500 or less, or i'm
prisoned for one month. The same
penalty applies to any one who finds
the gate open, passes through and neg
lects to shut and fasten it.
Any one who willfully Injuries or re.
moves fences or gates is liable under
this law to fine of about $375 or
less, or imprisonment for not more
than six months. If he accidentally
Injuries the fence or gate, and volun-
tarily reports 1t to the owner, he is
given the privilege of repaying the
owner the cost of repairing. The law
further provides fine of 500 for any
person who. refuses to give the owner
his correct name and address after
injuring a fence of gate, or climbing
over without permission. Such law
as this judiciously enforced would go
far toward preventing the abuse of a
privilege which every right thinking
farmer is glad to extend to the trav.
cling public. o. Rankin, Editor
University Farm, st. Paul.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
: i. !. = = :: :. = !. = :. !. :. + i. /
J Selecting Anim.2.5 i.r !
",at .
lAS..te
BY PROFESSOR ANDREW
BOSS, AJricuitlriSt, UniJer-
sity Farm, Ct. Paul.
:. !. :. = = :. = :. :. :. = :. = !:

i = :. !. !. :. = :. :. \ :. :. :: :. =
The greatest care should be exer-
cised in the selection of the animals
and in curing the meat, in order that
the best quality may be provided.
There are a few essential points
that should be observed. The first
consideration should be given to the
matter of health in the animals to be
used fer food. No matter how fat an
animal may be nor how perfect it's
form, If it is not in perfect health the
best quality of meat cannot be OBJ
tanned. If the animal is suffering
from fever or from any serious de-
ran cement of the system the flesh will
not be wholesome food Flesh from
animals that have been ill before
slaughter is not likely to cure well,
and is very difficult to keep after cur
ing Bruises, broken limbs or like
accidents all have the same effect on
meat as illness and unless the animal
accidents it is best not to use the
meat for food This would be true
especially if there has been rise in
ten perature of two or more degrees.
Such a rise in temperature just pre-
vious to slaughtering is likely to re-
suit in stringy, gluey meat and create
a tendency to sour in curing.
Animals that are in poor flesh will
not yield first class meat. While the
texture may not be bad in such meat
it is essential that a reasonable
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
Kansas Horse Disease.
BY DR.. nj. II. REYNOLDS,
University Farm, st. Paul.

J. =. J. !. :. <. \ ! :. :. :. :. !. 4: :. ! :.
Now that this strange trouble
seems to be over in Kansas and soma
adjoining states our readers should
be interested in getting any possible
benefit from Kansas sad experience.
The smoke has cleared away and we
probably know as much of the trouble
as we may expect to know in the near.
future. Veterinarians have practically
all agreed that whatever it's cause
might be, it was in all practical re-
spects the same as our SO called for
age poisoning. j; .s.s
When the writer first landed in
Western Kansas he was told that
there was hardly stable in; the neigh
borhood where there were not either
cases of the disease or horses dying
from foolish treatment: ssTife- situa-,
ton was bad enough, hat not quite 80.
bad as that.
The disease seemed to- be every
where. 1t affected sherses Of all ages.
and under all conditions except
that very few cases appeared in the
city or among horses that had been
continuously confined in the. tstablsa
and had only Old hay for roughage..
The disease was equally prevalent
upon high and dry buffalo grass
ranges and alfalfa pasture along the'
Arkansas River bottoms. The kind or
source of water seemed to have little
bearing.
SYMPTOMS. Minnesota farmers
should be in position to recognize
the disease. The general symptoms
are first some disturbance of the nerv-
Gus system and the horse may be
stupid or there may be trembling OF
the muscles about the face and neck
or imperfect control of the legs and
nervous movements of the jaws.
Some cases have throat paralysis and
are unable to swallow and there .is
usually disagreeable odor in the
breath. After the horse goes down.
he is likely to lie fiat on me side and
be rather quiet, except for some strug-
CLING with the front legs.
There is nothing peculiar Or ~espe-
| cially significant about the pulse, tenn
perature, or breathing, except that
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
= DRESSING HOGS.
Temperature of Water for Scalding
Must Be Just Right.


Must Be just Right.
1t is an easy matter to dress hogs
neatly provided the temperature of
the water is just right. The water
for scalding should be heated to a
temperature of 200 degrees F. On a
farm where it must be heated in tine
house, usually it should be boiling
when removed from the stove. Ii
turned into a cold barrel it will then
be about the right temperature, 185 to
1875 degrees, when the hog is ready to
be scalded. Water at 165 to ITS de-
grees will scald hog, but more time
will be required and the results are
not so satisfactory. 1t is not expected
that a thermometer will always be
used, but boiling water carried from
the stove to a cold barrel out Of doors
will usually be at about the right tenn
perature for scalding when the hog is
put in the barrel unless there is un-
necessary delay.
A small shovelful of hard wood
ashes, added to the water, aids ma
terially in removing the scurf from
the body, although it has no effect
in loosening the hair A lump Of
lime or a handful of soft soap will
have the same effect on the scurf.
While being scalded the hog should
be kept moving constantly to avoid
cooking the skin. AS soon as the hair
and scurf slip easily from the sur
face, scalding is complete. If it is
suspected that the water is too hot,
scald the hind end of the hog first;
If too cold, the front end. in order to
always get good scald on the head,
which is difficult to clean.
The scraping should begin just as
soon as the hog is removed from the
water and the more rapidly it is done
the easier it will be. The head and
feet should be cleaned first, as they
cool quickly. A small hand candle
stick" scraper is very convenient
tool for the purpose. It may be pur-
chased at almost any hardware store
for from Is to 80 cents.
After. removing the hair from the
body the hog should be hung up. and
rinsed with hot water and then with
cold, scraping down with a sharp
knife to remove all hair and scurf
from the body.-Andrew Boss, Uni
versity Farm, st. Paul.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
VETERINARY ADVICE.
Qualified Veterinarians at University
Farm Answer Your Questions.

Qualified Veterinarians at University
Farm Answer Your Questions.
The Veterinary Division of the
University Farm, ST. Paul, advises the
employment Of competent local vet
erinarians where their services are
available. In many parts of this Sec
ton such men cannot be secured and
the Veterinary Division is always
glad to give such consultation as is
possible by mail. 1t receives SO many
inquiries that it wishes to place be-
fore every stock owner in the state
this outline of information which
should be included in letters of in
quiry. The delay caused by consulta-
ton by mail may be so great at best
that the animal is dead or in very
serious condition before a reply is
received. The speediest and most
satisfactory possible reply would be
facilitated if the inquirer gave care
fully the information asked in the fol-
lowing outline:
~. Kind of animal affected;
breed, age, color and sex.
(2). How long has the animal been
sick?
(3). Are any others similarly af-
fected?
20. Have any died? If so, how
many?
(5). Have you administered any
medicines? What results?
co.. Have your neighbors any ami
mails similarly affected? How many?
CO. Describe in detail the synp-
toms shown by the sick animal or
animals in question.-Dr. H. P. Hos
kins, University Farm, st. Paul.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09

..,f season IN liianiiIIIs ..-o
,r crop rotations and it would be WE
t the same time to calculate L
AMOUNT of manure that can be su
piled by the farm live. stock. If OF
lives close to village or city it
often possible to secure manure fro,
livery or other stables for the hauiin;
Idle horses could be profitably en-
ployed in hauling it to the farm, thu
pay coming in the increased crops.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
Food and Shelter for Quail:

A device which has been used sue
cessfully for supplying food and
shelter for quail is prepared as fol-
lows: Select sheltered place, put
down a pile of weeds about one foot
thick, then layer of brush so stout
no ice or snow can crush it down
upon them, another layer Of weeds.
then one Of brush, then a layer Of
weeds held down by rock or two.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
slaughtering.

meat from young animals nearly /
ways lacks flavor. The best meat will
be obtained from cattle that are from
thirty to forty months old although
they may be used at any age if in
good condition. A calf under six
weeks OF age should not be used fer
veal and is at It's best when about ten
weeks old and raised on the COW.
Hogs may be used at any age after
six weeks, but the most profitable age
at which to slaughter is between eight
and twelve months. Sheep may like
wise be used when two to three
months of age and at any time there
after. They will be at their best pre-
vious to reaching two years of age,
usually between eight. and twelve
months.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09

There seems to be an almost
: irresistible inclination on the
part of many persons to cult
waite too much land. Land well
cultivated will produce better.
props with less work than a
large area poorly cultivated.
The small farm, with the use
of brains. will do better work
than will the large one where
only muscle is used.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1913-01-09
There seems to be an almost

. - 81 ]. .s+|+++ So !.