davidaulloa/AmericanStories huggingface dataset:
Daily capital journal. (Salem, Oregon) 1903-1919, 1913-03-29
Notice.

To N. W. Harris 4 Company of Chica
go, and to Whom 1t May Concern:
Notice is hereby given that /, II. M.
Dimick, county treasurer of Coos coun-
ty, Oregon, will within thirty days
from the date of this notice, redeem
and pay school bonds number 23, "a,
and 25, issued by school district No. 8,
Coos county, Oregon, and dated May l,
1895, the bonds will be paid at the
banking house Of the New York Secur.
ity and Trust company in the city Of
New York. The said bonds to be re-
deemed being for the sum of five hun,
dred dollars each. No interest will be
allowed on these bonds after May l.
1913. Dated at the city of COquille
Coos county, Oregon, this Goth day Of
March, A, D., 1913. 3.29.5t.Sat
Daily capital journal. (Salem, Oregon) 1903-1919, 1913-03-29

and one horse were rescued, but one
horse was drowned
N#E
Buena Vista farmers are turning their
attention to hog raising,
Daily capital journal. (Salem, Oregon) 1903-1919, 1913-03-29
Have Been Restored to Health By Lydia e.
Pinkham's Vegetable Compound.

There is no doubt about this fact, Why during the
last 20 years we have published in the newspapers OF this
country volumes Of letters from women who have been re-
ieved of all their suffering by the timely AID OF nis CRANE
old medicine Letters like the following true genuine and
honest expressions of gratitude coming from grateful hearts
Surely YOU can believe these women.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
- III
Farm ana
Garden
PROTECTING THE ORCHARD.
OIL Pots Sueesssfui In Saving Trees
From eEjfoeko Of Late serooto.

OIL Pots successful In Saving frees
From Effects Of Late frosts.
/ Orchard heating to prevent Ioss OF
the crop frUm late spring frosts has b.
come q matter OF great importance In
commercial fruit growing. particularly
In the west. The most successful forur
Of heating IL with oil pots, says the
Rural New Yorker. These cots hold
about Eve quarts and burn frUm 6ve
to eight hours. depending on weather
conditions and quality Of oil. Oh with
q parafnn base. testing q to 30 degrees
Baume. is considered the best fuel for
orchard beating. but In sections where
this cannot be had at a reasonable
price almost any available mineral oil
or slop digtiilate ID used. The number
Of heaters used in an orchard varies
with the evident needs from 20 to 100
per acre. and the average increase in
temperature runs from 2 to ~ degrees.
Various methods Of dlling and dis
tributing the pots are used Some
orchards have galvanized tanks hold
ing 400 gallons OF oil. the oil being
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11

. hollow stem, so absorbs the liquid
readily. while hay has . solid stem
80 does not absorb we'll, besides being
expensive. Often cows in well.kept
stables will be dirty from mud in the
pasture or from dusty bedding. Try
using . currycomb and brush before
milking.
A great many times the mar who
milks will come directly from the
horse barn. where he has been clean
ing the stable. and without changing
clothes or washing his hands will sit
down to milk the COW. Too often
these same men will wet the hands
and allow drippings to fall into the
milk. Wet-milking Is . filthy habit
and out Of date. Try putting on .
clean jacket. washing the hands be-
fore milking and keeping them dry
when milking.
How often do mixers come to the
stable with a dirty pail and hang it
up in the stable while the cows are
being cleaned, bedded and fed. The
dirt in milk utensils IL one Of the
large sources of bacteria. Try thor
oughly cleaning the utensils with
dairy washing powder. then scald
them with live steam or boiling wa.
ter and turn them up in the milk room
to drain till milking time.
Another source is from the air.
Many mixers will use an open pail in
a stable not properly ventilated
where much fine dust floats from the
bedding or from the hay NOV. This
settles into the milk and carries with
it millions Of bacteria. Again the
milk will be strained into a can in
the stable instead Of in a milk room
free from dusty stable air. The same
thing happens then as may be noticed
when a pan Of grain Is poured from
n vessel to another. in the wind. The
milk is actually poured through a
dust-laden air and becomes contami.
mated. Try milking into a sanitary
milk pail which has only a small
opening that may be covered with a
cheese cloth, then bed and hay the
COWS after milking and strain the
milk in the milk room.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11

voted to hog pasture, however, should
be large enough so they will not eat
it too close. The surplus growth can
be cue for hay II there should be any
One-half of a field should be sown to
field peas and the other half to a
small flint variety of corr to be hog
ged OF after September Is. This will
save feeding much marketable grain
Cor finishing.
Q.-Is 1t better to feed ground feed
as swill or to mix it in fresh water or
dry for hogs?
Ans.--E. J.. Thompson, assistant pro.
lessor Of animal husbandry.
We find here ut the station that we
get most satisfactory and steady gains
by feeding u ground feeds in slop
mixed at feeding time. mornings and
nights. BY doing this. We always have
the feed fresh and sweet. When mix.
ed for a day or two the feed will some.
times spoil or sour. Pigs apparently
like the SOU feed very much, but
often they get too much and securing
is the result. With securing, we find
the pigs loose weight, and many times
the scours are the cause of the pigs
death.
Ground feeds fed dry Is the avenue
toward too much waste. The pig,
though he likes to be clean, viii carry
mud onto his feeding floor and spoils
some of 1t. II the wind gets a chance
at the dry ground feed it blows it
away and makes a needless waste. So
from all our observations here we
conclude that mixing feed at feeding
time is most satisfactory of all sys-
TENS common to the farmer.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
(By @. l.. MARTIN. Professor Of Dairy
ing. North Dakota Agricultural COL

(By G.. L. MARTIN. Professor Of Dairy
ing. North Dakota Agricultural Col
legs.)
The bacteria working In milk en-
ter from two sources, the internal and
the external. Those bacteria already
in the milk before 1t ID removed from
the udder come from diseased tissues
AZ in a 8 Of tuberculosis in the ami
NAL, from Inflammation, a. In case the
udder il injured by. bruises or rupture
Of a blood vessel, a. happens often
when the COW Is chased by q dog.
There are also q few kinds of bac-
terra that get into the openings or
duct in the teat from the animal wad-
ing in stagnant ponds, lying in a dirty
yard, or in filthy stables. When once
the bacteria enter the opening in the
teat they find the warmth and food
necessary to rapid development. 30
they multiply until they are removed
by the next milking. There are .
number of these bacteria which cause
abnormal condition known as ropy
milk, blue milk, red milk and butter
milk. Fortunately this class of bac-
terra are not very numerous, but when
they do appear are very troublesome
and hard to eradicate.
Those bacteria whose source is ex-
ternal or outside Of the animals body
enter the milk after It Is drawn. This
Is the kind which cause dairymen the
most difficulty. They enter the milk
from the body of the cow. from the
clothes and hands of the mixer, from
the milk utensils and from the air
When a cow is kept in filthy surround
tngs and does not have suficient bed.
ding her body is certain to become
covered with dirt. II the dirt dries to
dust 1t enters the milk and carries a
great many ef the very worst kind Of
bacteria with 1t. Try cleaning the
stable. I
Another source is from the LIQUID
manure which often is found in COW
stalls that are not properly con.
structed. A good plan is to connect
the gutter behind the cows with a
sewer or drain, then bed the stall
With straw instead of hay. Straw has
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
THERMOMETER sHEITER Used Il ORCHARD
HEATING N NEvAD

THERMOMETER SHEITER USED IN ORCHARD
HEATING N NEvADA.
drawn direct into the pots. which are
afterward distributed or put into buck.
cts, from which the pots are dlled.
Another method is to haul the oil about
the orchard in barrels on stone boats
OF sleds, two men 6lling four rows of
heaters. Where dfty Dr. seventy-nve
heaters per ere are used two men and
team can oil about 1900 heaters in a
day. Several patented lighting devices
are to be had. but many use a home
made affair. consisting of a kerosene
torch made of gas pipe and candle wick
and a spouted can of gasoline. A little
gasoline is poured on the pot of oil and
the torch applied. With heaters TWEEN.
U to twenty-five feet apart an expert.
enced hand will light about 6fteen per
minute.
In a bulletin IN orchard heating. Is
sued by the Nevada agricultural ex-
pertinent station. It IL said that If an
ordinary thermometer b employed
some shelter should be provided for it
for example, q homemade shelter
or it should DO carefully kept In the
shade and where the air circulates
freely.
There IL another use to which the
common Thermometer can be put with
more satisfactory results. This 10 the
measurement Of the rate Of fall Of the
temperature after sunset to determine
the probability Of frost before morn.
ing. In this case the thermometer may
b hung without shelter from the
branch Of a tree.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
G 4 e:

IN PLACE or E A

NV 1oFN~S "0~N ..
Nuts. should have u high place In
~ the estimation OF the coed church
man or church woman because
they may be used to provide really sat.
i~sfactory substitutes for It when meat
u banished from the table. 3
Daksd and Reacted.
Some recipes for delicious nut foods
are the following:
Nut and Celery Loaf.-Take q cupfuI
Of we'll chopped celery. OF. nut
meats. and,one Of, breadcrumbs. Add
one cupful .of, milk. M tablespoonful
Of melted butter. salt. pepper. onion
Juice and poultry studing. Knead with
the hands. Form into a loaf and bake
about one hour.
Nut Roast.-Boil a pint Of beans until
tender, but not mushy. Put in = bak-
ing dish. Take a tablespoonful pea
nut butter rubbed to a smooth cream in
half q cupful warm water; salt and
pepper. Mix half Of this with the
beans and put the rest on top. Bake
in the " about an hour. If liked
sweet add a little mOlasseS.
combinsd With Cheese.
Nut and Cheese Roast.-Simmer two
tablespoonfuls Of chopped onion in one
tablespoonful Of butter and a little wa
ter. When tender mix q cupful each
Of grated cheese, chopped English wal
nuts and soft stale breadcrumbs to
0ofhor and mnieton with tho wafor in
which the onion has been cooked. Add
half a teaspoonful of salt and a dash
Of pepper, also juice Of half a lemon.
Pour into a shallow baking dish and
bake in the oven until brown.
Fried Nut Meats.
Nut Croquettes.-Take two cupfuls Of
hot riced potatoes and three tablespoon.
fuls of cream, one-half teaspoonful Of
salt, a few grains Of cayenne and a few
drops of onion juice. Beat thoroughly
and add one egg yolk. Cook one-fourth
cupful of soft breadcrumbs with one
fourth cupful of ream until the con
sistency of a thick paste. Then add
one-half egg yolk ana salt to taste.
Cool and add nutmeg broken in pieces,
using as many nutmegs as will be held
together by the paste. Shape the pota-
toes into small balls. Hollow out the
balls and all with the nuts. Cover with
the potatoes and roll into balls. Dip in
egg and crumbs. Fry in deep fat and
drain on brown paper, serving very hot
with garnish Of fried parsley.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
SLENDER WHEAT GRASS PLANT
Adapted to Most Parts Of State
Best In Mixture.

fBy O. o. CHURCHILL. North Dakota
Agricultural CoITege.)
Slender wheat grass is a native Of
North Dakota and 10 we'll adpted to
the most parts Of the state. 1t il q
bunch grass. becomes woody II a.
lowed to get . little too msture. but
Yields well under good conditions and
On good soil. II 10 best to, grew this
grass. In q mixture. It docs not make
. Tood pasture. 1t 10 sonetfEnss salssd
western rye grass.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11

Unproductive acres must be
fenced. Taxes must be paid on
them. The interest on the money
invested in them il lost. Some
labor must be put on them even
II they are idle. and that Is lost.
Every reproductive acre is a liza.
bility and not an asset to the
farmer. and the sooner be real
ICES this fact the better OF he
will be.-National, Stockman and
Farmer.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
Mzt~%
lSy[IIGHEN
&quAGUPBOARD
SALLY N

SA6eY
CALLY LUNNS are made very much
- like mullins. Yeast is generally
used for raising them instead Of
baking powder. They are popular for
breakfast. Quickly made by using bak-
ing powder for raising them. they are
also available for tea.
Delicious Hot Breads.
Southern Sally Lunns.-Take b cup.
full each of scalded milk. boiled water
and butter mixed with lard, a half
cupful Of lukewarm water, q half cake
Of compressed yeast, three cupfuls Of
6our, q teaspoonful Of salt and a quart
Of milk. The milk, yeast. water and
three cupfuls of flour should be mixed
together and then stood aside to rise.
When light put in the eggs. the short
ening, the salt and the rest Of the 1our.
Beat we'll and pour into the pans. Bake
and serve hot.
Quick Sally Lunns.-Take q cupful
each Of four and milk. a teaspoonful
each Of baking powder, salt. melted
butter and one egg. Sift the 6our. bak.
ing powder and.salt into a bowl, add
the milk, a well beaten egg and butter,
mix well and pour into a baking pan
which has been brushed with lard.
Bake in a hot oven for twenty min.
utes. Cut in squares and serve hot
Tea Cakes. +
Sally Lunn Tea Cakes.-Take two
tablespoonfuls each Of butter and
sugar and one-half te~aspoonful Of salt.
Place in a bowl and pour in one cupful
Of scalded milk. When lukewarm add
one-half cake Of yeast dissolved in two
tablespoonfuls of lukewarm water,
three we'll beaten eggs end enough sift-
ed nour to make a stiff batter. The
amount required is about two and ne-
fourth cupfuls. Cover and let rise until
very light. Pour into buttered tins.
again let rise and bake In a quick rel
English Sally Lunns.-Take three
quarters Of a pound Of flour, half a tea
spoonful Of salt, one ounce Of butter.
half an ounce Of compressed yeast.
one egg, q and a half gills Of milk
and q quarter of a teaspoonful Of sug-
ar. MIX the -four and salt, then add
the butter. Rub the yeast and sugar to-
gether until they are. liquid. Warm the
milk TIL just tepid and mix it with the
yeast. Beat up the egg and add it to
the milk, then strain the milk and 9TH
Of ingredients into the middle Of tho
dour and mix. Turn on Z Toured boal
and knea6, lightly, using little s4ope to
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
A Oairyman's Greed.


l believe In abundant exercise and
nutritious feed for cows and young
stock.
1 believe that a heifer bred for milk
PRODUCTION cannot be ruined for that
purpose BY too good feeding previous
70 her drst calving.
believe that the most important
time TO practice good feeding with a
dairy COW 10 when she Is dry.
l believe that 4 soft, comfortable bed
70 ns' on will b redprocated By thu
COW In an increased milk dow. Like.
Wiz. ~ absorbing the liquid manure
vsada0hjs the fsftiIlEing value Of the
aa,4mai excrsmept-Farm and Dairy:
Keep the Cell Fed And busy.
lntensive growers Of vegetables A.
1p1t invariabl3 maintain MANURE com
post plles. When one crop 10 removed
The soil II ploWed. an Inch 0r two OF
Eottso maaure applied. narrowed in
an6fee aeext 500 pleQtfd nv sane
6acrS INT
afsGIy my - worth sGQgy IAan ten
acFss Harmed tndi6srUatl3.lN 1dcaal
0l6e6s t60,0 as1nes. ss
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11

III you tsei chilly" sald - . tAey
strollsd. "fsmsaibef I hAve youf shawl
beee o. my arm" "You might put Is
around me-" she said dsnursly.-PhA.
a4elphA Prssa
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
small Farm osetsr.

TIE small farm that produces ~ u
Uvhuh 10 bstt1r than tie laiSs farn
TT 1yiAllsI oAIys half . crop.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
I've souls In i@srmsWy.

Tive Souls In Harmony.
Daughter. you haven't knsw1 Mn
long enough"
Father. I have known him tntinato-
y for q week"
~ couple must have similar tastos -
taks tier infhaflsSly t1teuoh thssjoag
|teng1ey oftltfe."
We have. them. We botb Ike ~
1cal c6Ds6y an golf."-PitepbmtA
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11

Q.-What are the best varieties of
corn for North Dakota?
Ans.--G. w. Randlett. director Of
college extension.
In the southern part Of the state.
Minnesota No. 10, Rosters White.
Minnesota No. %. and Northwestern
Dent. In the central portion of the
state. Minnesota No. %. Northwestern
Dent. Golden Dent. Mercer Flint. In
the northern portion of the state.
Golden Dent. Mercer Flint. Dakota
White Flint and Gehu.
Q.-How shah We grow hogs in
North Dakota?
Ans.-W. B. Richards. professor Of
animal husbandry. Il,
There are many factors which en-.
ter into the economical production Of
hogs in this .stats ~ ~well as others.
The selection Of the breeding stock.
care OF the pregnant row, the atten.
ton given 1t farrowing time, and the
general system Of FEEDING are all fac
tors that must b considered. The
system Of growing and feeding the
ptgs is probably the one a. the fac
tors Of GREATEST Importance under our
conditions. The pigs should be-Srown
on forage crops supplemented with
grain through the, ,UsAtsr portion Of
the. growipg ssason.s RE, rape Or =
mixture q OATS, peas and rape. make
: GOOD pasture for pftsA The rye
should y used Tor early pasture, ana
fields of the other crops should -
fs4dy wAen the ~ pAss6s Its .pastuss
ptaos. T1sss h nesbsttsrsDsstxrs ~
DtmstAAh taloAl1s, torsAaian SuznmeF
pastnrs. TIE Asssaos q slgb)hiA
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
The r
maintains a First
Glass Job Printery
and is Official Pur-
veyor to those who
appreciate GOOD
PRINTING.
Others have made money by
using our classified column. So
can you. Tryanad! Tryanad!
The 1ibetan Bible.

The Kah-gyur. or Tibetan Bible. con-
sists of 1OS volumes Of 1000 pages
each. containing 1883 separate books.
Each of the volumes weigh ten pounds
and forms a package twenty-six inches
long. eight inches broad and eight
inches deep. This Bible requires q
dozen yaks for its transport. and the
carved wooden blocks from which It
ID printed need rows Of houses. like q
city, for their storage. A tribe Of Mon
gols paid 1000 x for a copy Of this
Bible. In addition to the Bible there
are 225 volumes Of commentaries
which are necessary for it, undsr.
standing. There Is also Q large collec-
ton Of revelations which supplement
the Bible.-London Tit.Bits.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11

Q.-What can Be done with varnish
when it cracks?
Ans.-Minna A. Stonner. dean nome
economics department.
Nothing can be done with varnish
when it cracks. but to use q varnish
remover and then proceed to have the
article. refinished.
The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-04-11
Wh&TIaIHt
Questions Answered by Members q
the North Dakota Agricultural
College Facility.

o.--Can duck eggs b httched in An
incubator?
Ans.-O. w. Dynes. head Of poultry
investigation department.
Certainly.
The Bridgeport evening farmer., 1913-09-24
FALL DISPLAY AT
 THE D, M. READ co.
Suits, Cloaks, Gowns and Furs Shown in Great Diversity Of Modish Designs.

The annual fall and early winter display of suits, cloaks, gowns and furs in the D. M. Read Co.,, which was opened today, contains an unusual amount of attractive offerings. Though angements for the display were made without great ceremony, a sur prisingly large number of visitors re- 1ected the general interest that the advancing season has aroused in this department. The opening, this season, was entirely informal. It will con- tinue today and tomorrow.
 Of especial interest are a number of the up-to-the-minute Parisian designs in gowns, notably the Poiret produc- tions, Of which several are included in the large and diversified display. Auto garments, c1oaks, dancing frocks, two piece suits, and a large assortment of furs are to be found, and the prices, as usual, are in keeping with the Read maxinn-"Money spent at Reads is never regretted
 To attempt to enumerate the most striking of the suits, cloaks, gowns, etc, would be futile, for their variety is such as to run the gamut of popu- lar fancy. But there are several that have attracted more than the average share of attention. One of these is a Poiret design of uncut velour of gen. darnne blue with draped skirt, oriental embroidery, large, ornate buttons.
 
 Parisian design, that came in for a large share of attention.
 In the realm of tailored suits, there Is great range, all distinctive, yet of moderate prices. There are many suits that will appeal, especially to the bus mess and professional women.
 Chinchi11a and Bedford coats for evening wear form another important feature of the exhibition.
 There is a beautiful assortment of gowns for evening wear, and a stun ming collection of dresses suitable for teas, receptions, bridges, chiefly fash toned with the tunic, and made of charmeuse, and silk crepe. Several velour dresses are shown, including number of especially attractive shades of brown.
 The display of dancing frocks is most effective. These are in white lace and white messaHne, trimmed with flowers, with satin girdle and wreath.
 The fall weight furs include fire choice of mink, mo1eskin, red fox, Per sian lamb, and raccoon. Artificia1Iy furs, which promise considera- ble vogue this fall, are to be found in considerable variety.
 Old paar ons of Reads, and the con stant1y growing clientele, will find in the fall opening in this department au to inspect a variety of such as seldom has been placed at their disposal. The depart ment is prettiIy decorated, and this and the traditional courtesy of the Read Co.'S store enhance the pleasure of the visit.
The Bridgeport evening farmer., 1913-09-24
WATERBURY MAN IS DEP0RTED BY
 MEXICAN GUARD

Fl Paso. Sept. Military officials at Juarez, last night deported James J. kenney, of Waterbury, Conn, a discharged United States soldier who was arrested there, earlier in the day. He was escorted by a military guard to the international boundary at Ell Paso and turned over to the United States soldiers on border patrol duty.
 Americans who arrived here, yes terday, reported that Sierra Mojeda, Chihuahua, was captured, several days ago, by rebel troops commanded by Col Cano after severe fighting. The garrison of 200 men was almost annihilated and Captain MatteO Chavez, the federal commander, was killed in the battle.
 General Francisco Castro, with 1,- 900 federal troops, has left Chihuahua to attack the rebel troops under Fran cisco Villa and Col. Hernandez at Santa Rosaiia, Chihuahua. The troops are repairing the Mexican Ma tional Railway as they move south ward.
 Three trains carrying passengers and federal troops arrived in Juarez, last night, from Chihuahua. The trains will be loaded with provisions to relieve the famine in Chihuahua City and will return south in a few days.
 Seven Americans arrived on the trains and they reported no change in conditions at Chihuahua City.