davidaulloa/AmericanStories huggingface dataset:
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

GIRL WANTED FOR GENERAL,
housework. Wages 5000 per week,
303 South Fourth St.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

HOUSES ANXIETY PROPERrY non
& sAle-OA easy toflns. Phone 1tGe.J. 4
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

HoUsEKEEPER WANTED AT ONCE
for elderly lady. Write Box 5s.sForest
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

GIRL WANTED FOR GENERAL
homework on farm. Ella GundeEson,
614 N. 4th.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

WANHEp-0NE rRsTreLASsa5kUTo-
mobile mechanic at once. Amply
Saturday evening and Sunday at. Tho
General MotopJSerSfce Co. 49,
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

GOOD COOK WANTED. GOOD WAGES,
good job. Phone Davis Farm, Crystal.
N, d. .U 49,
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

CANADIAN FARM AM q SALE
on, easy terms. Improved and unim-
provedlands Of Alf,kinds. r. @. McGee
Land Co. Phone 565. PA Widlund Bldg.
FOR SALE-A FEW WELL IMPROVED
farms. 1 can meet your demand size,
price and terms. Write or call Chas.
Look INTO TH1s-sPEc1AI. Low
prices on well improved farms and 1ax
g: Paterson. 30&Security Bldg.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

T.. j. HANDLER & C o.
ga DeMsrs Ave.. Grand Forks
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

yAAPn. Barber Trade. Easy WORK. rev
weeks complete. little expense. C4fA1oR
free Meier Barber College. l1N9C.
4 Nicoilet Ave. MinneapolisA Eat 1891
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

ALL AROUND BLACK4MTFH RANT.
Cd for work IN modern Sup-to~da4e ShoD.
Wagpe no object for right ~ .
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

,BAHLKE AND BAHLKE
Chfropractors Spriggs Block
Phone $50 -.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13

TWO OR-THREE GOOD HOUSES ron
sale. call - a. Bfaseth. 17&esW.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1920-04-13
HOUSES o SALE

ssss =
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15
JUDGING LIVE STOCK
PROPERLY IS AN ART
Relatively Few Persons Ever At
tain Highest Standing.
Various Features on Subject Discussed
In Popular Language by Circular
Issued by the Department
Of Agriculture.

A real need In agricultural regions
today IN more widespread knowledge
OF how 20 Judge live stock properly.
While the judging OF the finest AMI
mails IL likely TO remain an art In
which relatively few persons can at-
tain the highest standing. nevertheless
farmers as whole should be thor
oughly familiar with the general prin-
clples Of Judging stock. Knowledge
OF this sort Is real asset.
Tho art Of judging beef cattle In the
foundation Of all beef.cattle shows.
and also ls largely the means OF de-
terminlng the value OF cattle offered
In public sales. II serves as a basis
for every man who buys and raises
cattle to seek Improvement along
well-recognlzed lines.
Sample score cards for fat and
feeder beef cattle and for breeding
beef cattle. together with model
card for comparative judging by class
or team. constitute purt Of the mate
rial contained In recent Farmers
Bulletin Issued by the Department OF
Agriculture. entitled Judging Beef
Cattle" The ~ pages OF text discuss
In popular language the various fea.
lures OF Judging beef cattle, and II
contains suggestions regarding their
6s....als.a trhc bulletin NAV be had free
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

tender by steaming them after they
have been carefully cleaned. When
tender remove the skins and put them
through a puree strainer. They are
then ready TO be added TO the frItter
batter and cooked In hot fat. Deep fat
Is the sort 10 be used In frying
when possible, yet they are very good
cooked In little fat and carefully
drained on paper to remove the sur
plus fat.
Fritter Bstter.-Take one cupful OF
-four. two-thirds OF cupful OF milk,
two eggs beaten light. yolks and
whites separately, one tablespoonful
of olive oil or melted butter and one
half teaspoonfui OF salt. Mix and
beat. folding In the whites nj the last.
This batter may be used for all sorts
Of frltters. such as the parsnip. Take
n spoonful Of the seasoned parsnip, dip
into the batter TO cover we'll, then fry.
Marssehlno sauee.-Mix two table
spoonfuls OF cornstarch with one-thIrd
Of cupful Of sugar. add two-thirds OF
cupful OF boiling water. one-fourth
OF cupful Of msraschino cherries cut
In halves and one,half cupful OF the
slrup. Cook fiye minutes before add.
Ing the cherries and sIrup, then add a
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

estimated 10 he worth more than
81 900 10000.
Various attes.pts have been mad.
to establish egg and poultry standard
grndes. but the various exchanges are
not in agreement regarding grades. and
the trade has been handicapped be-
cause Of resulting diverslties.
The difficulties constantly arising be.
cause Of the lack Of common stand-
ards are Illustrated BY the experience
Of New York broker who made a
bid 20 q western shipper for a carload
OF esgs ciassed az "refrigerntOr frsts. "
The oTer was accepted and when the
car arrived II could not be discovered
that these eggs fitted any known grade
OF refrigerated firsts." In the rather
heated discussion that followed the
western shipper finally announced that
be had graded the eggs accori;sS TO
n standard Of his o1gni
These are days when Ancrican pro-
ducers are looking 20 foreign markets.
Abroad, even more than al home. rec
ognized grades are an asset. Again
eggs may be used as an Illustration.
Prior TO 1914 the largest amount Of
eggs exported 10 the United Kingdom
by this country was less thar 10000
dozen In year. Since 1914 IL has
varied from $4,000 dozen to 7.700-
900 dozen. The way has been opened
for the development Of this immense
trade bcause there have been small
imports from continental Europe. But.
In spite Of the lead given us by the
war. Canadian eggs have been bringing
from 2 10 4 cents more In the British
market than American eggs. Nor was
II question OF sentiment with the
Engllshmen. The Canadian shippers.
anxious TO continue merchandising
connections established during the
war. have been grading their eggs, and
that fact has appealed TO the dlscrim.
mating British public,
standsrdirins 10 Fundamental.
The lesson 10 America IL obvious.
II applies not only TO eggs, bu; to
many other farm products. A repre-
sentative OF the bureau OF markets
has stated the case thus: standard
Izntion Is fundamental to progress in
every field OF effort-ln the arts and
sciences, and In Industry and com
mcrce as we'll"
Coal Is sold on grade. Grades Of
lumber have been known TO the trade
for years. Grades OF cotton and
wheat. though recently established.
nre now recognized as absolutely nee
essnry TO the marketing Of these prod
ucts. Eventually we must adopt grades
for a larger number Of farm products.
II eventually. why not soonf The ex-
pert services OF the bureau OF mar
kets are available to any state or
trade organization desiring to promote
this needed Improvement.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15
ATTEMPT TO BETTER
MARKET CONDITIONS
Must Be Based on knowledge Of
Agencies and Functions.
Nearer Producer and Consumer Can
Come to Understanding Closer viii
People Approach Solution
Of Many Problems.

Any Intelligent attempt to better
marketing conditions must be based
on good working knowledge OF pres
ent agencies and their functions. Mar
keting experts OF the United States
department OF agriculture declare that
the nearer both producer and consum-
er can come to an understanding and
appreciation OF the work devolving
upon the distributor the nearer will
Americans approach solution OF
many Of the problems incident TO the
movement Of fruits and vegetables.
The shipper who has a definite
knowledge Of the course his goods VIII
take when they reach big market
has great advantage over the man
who has no idea Of methods of dis
trtbution. He can safeguard his In
terests by retaining a measure of con-
troll over his product after It reaches
destination.
Shippers or prospective shippers Of
fruits and vegetables are advised to
get In touch with their principal mar
ket. learn Its likes, dislikes and pc
culiarities, study the means whereby
their goods are distributed to consum-
ers, and secure a working knowledge
OF the chief problems incident to the
handling Of their commodities.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15
"PRICE CURRENTS" OF
VALUE TO A FARMER
Assist in Determining the Gen.
eral Cost Levels.
Quotations Appear In Newspapers,
Trade Journals, Farm Papers and
Bulletins Published by Com
mission Houses.

In finding a market, the quotations
value to the farmer In determining the
general price levels. These quotations
appear In newspapers, trade journals,
auction sheets. bulletins published by
private commission firms. and farm
papers. In the case OF fruits and vege-
tables. they are prepared by newspa-
per reporters or representatives Of
trade journals who are supposed to
cover the market each morning and
determine the range Ut prices for each
commodity. either from actual sales
or from the opinions expressed by
members of the trade.
Public auction sales and transac-
tions on boards OF trade also indicate
general market conditions and aid In
determining prevailing prices for the
day. Auction quotations have the ad-
vantage OF representing bona fide sales
In the majority OF the cases and Of
showing actual amounts moving at DIFF
ferent prices. Quotations, as some
times published, are not Of great value
unless price ranges are given for the
varieties Of each commodity as q
whole. II, for example. the published
quotations give the range In prices
for apples as whole. entirely dlsre-
garding varieties or grades. the state
ment would be so broad as to be al
most worthless and would lead to seri-
GUS mlsinterpretations.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

combine the eggs and potatoes and
stir in two tablespooDfuls Of butter.
One-half cupfuI Of vinegar, one
chopped onion: season with salt and
pepper and set inside TO become cold
When ready TO serve. add a cupful Of
heavy cream ard sprinkle with pars-
leg.
ham two inches thick from the center
Of ham. Let simmer for two hours
Just covered with water. Remove to
a baking dish. spread with butter. add
few cloves and cover with one-lnch
layer Of bread soaked IN milk and sea-
sOned with salt and pepper with a bit
Of onion juice. Bake In a moderate
oven until the bread IS brown.
Sausage ard Veal croquettes-Mlx
together one-half pound OF sausage
meat with one-half pound Of veal
chopped. Add one-half cupful OF bread
crumbs and one tablespoonful each OF
chopped celery and pickles. Season
with one teaspoonful each OF lemon
Juice. celery salt and scraped onion
with dash OF red pepper. Bind with
beaten egg. form into rolls and
brown In a little hot Fat.
A Good General Salad DRESSING
Take half dozen eggs. beat well. add
half cupful OF mild vinegaf and
half cupful of water; cook until
smooth and thick. stirring constantly.
Beating with Dover egg beater while
cooking makes a most light and creamy
dressing. Put away In n glass can,
and when wanted for use, add such
seasonlngs as are appropriate for the
combination served. One tablespoon
fnl OF The dressing with three If
whipped cream, salt. red pepper. mus
lard and sugar TO taste Is dressing
good for many vegetable combinations.
II used for fruit the mustard is omit
ted
Rice and Ham croquettes.-Take
equal portions Of cold, cooked rice.
and ham chopped fine. For a cupful
each OF rice and ham use one-third OF
cupful OF melted fat. the same
amount OF -four and one-fourth tea
spoonful each OF salt and pepper. add
ing one and one-fourth cupfuls OF
milk, then stir in the ham and rice.
Spread on n plate TO cool. Shape into
cylinders roll In sifted crumbs. then
In egg beaten and diluted with milk
and again with crumbs. Fry IN deep
fat. Serve with peas or a green
salad.
Hash made OF two parts potato and
one part meat. chopped in the chop
plng.bowl and seasoned well. then
made into fiat cakes. followed to hold
an egg. then baked until the egg Is
Mt. Is n most nourishlng dish.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

crumbs and bake in a moderate oven
until the white is firm and the crumbs
are brown. Place the ramekins or
shlrrrers on a pie tin so that they may
be easily removed from the oven. An
other way OF baking eggs Is to place
them In the Individual dishes. add
spoonful OF cream, then cover with
buttered crumbs.
Eggs Susette.-Wash and bake six
large potatoes, cut slice from each
and scoop ont the inside and mash. To
three cupfuls OF the mashed potato
add six tablespoonfuls OF chopped
ham, two tablespoonfuls Of chopped
parsley. the whites of two eggs well
beaten, three tabIespoonfuls Of but.
ter. four tablespoonfuls OF cream and
salt and pepper. Line the potato
shells with the mixture. place in each
cavity a poached egg. cover with the
potato mixture and bake until
Drowned. The eggs should he very
lightly cooked before dropping them
into the potato.
Suisse Egos.-Heat small omelet
pan, put IN n tnblespoonfui OF butter,
and when melted add one-half cupful
OF cream. slip In four eggs carefully,
sprinkle with salt. pepper and few
grains OF cayenne. When the whites
are nearly firm sprinkle with cheese.
Finish cooking aud serve on buttered
toast. Strain the cream over the
toast.
Eggs a 10 commodore.--Cut slices
OF bread In circular pieces and saute
In butter. Remove portion OF the
center, cutting with cooky cutter
leaving rim one-fourth inch vida
Spread this cavity with finely minced
cooked liver. seasoned and pounded to
paste. Place poached egg in each
and pour over rich brown sauce to
which has been added few drops Of
vinegar.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

prepared By the United States Depart
ment Of AgricultureJ
Duck raising is conducted success
fully both as a side issue on general
farms and as a special business on a
large scale. The sale OF these birds is
not confined chiefly to the holiday sea-
son. like turkeys. but the demand Is
an all-the-year one On a general farm
they add variety, both in meat and In
eggs. TO the farmers table.
Ducks lay their eggs early In the day,
end should BE- confined TO the house or
pen until Q 80 or 10 O'Clock In e
morning. II allowed to roam early in
the morning they may lay In a pond
or stream. and the eggs may be lost
Period Of Incubation.
Tie period Of incubation for ducks
eggs Is % days, except for the Muscovy
duck. which is SO to IS days. The eggs
may be hatched either naturally or ar
tificially. but on practically all Of the
large duck farms the Matching is done
In incubators. Strong. fertile eggs are
a prime essential in good Matching. and
are obtained only from stock properly
mated and kept under the best possi-
Bile conditions to secure health and
vigor. say specialists. Eggs from over
fat breeding stock do not usually pro-
duce a large percentage Of strong duck
lings. Pekin and Indian Runner ducks
rarely sit; consequently. II natural
methods Of incubation be used. the
eggs are usually hatched under hens.
Ducks eggs should be washed, II dirty.
Washing does not appear to injure
their Matching qualities.
Before setting a hen dust her thor
oughiy with insect powder. In ap-
plying this powder hold the hen by
the feet. with her head hanging down,
and work II thoroughly into the feath-
ers, giving special attention around the
vent and under the wings. II several
hens are setting in the same room,
confine them on the nests. allowing
them TO come off only once a day for
feed and water. Setting hens should
be fed whole or cracked grains, such
as corn or wheat. Place 9 to IL ducks
eggs under a hen. depending on her
size and the season Of the year, using
the smaller number Of eggs In cold
weather and the larger number In
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

preparations. Fortunate. indeed. Is
she who has q weIl-stocked supply
shelf or enough readily convertible
leftovers with which to start the
meal. Previously cooked potatoes are
easily prepared In various ways.
Cubed with bits of OnioL and Drowned
In the hot Fat left from chops. or
steak. they are good. or they can be
fried In bacon fat. The quickest way
TO cook raw potatoes Il to cube them
and cook In boiling salted water. Aft
erwards they may be mashed and sea
scned or turned into a rich white
sauce which has been prepared while
the potatoes were cooking.
Hot breads may he prepared in
short time and II baked as biscuits. or
as gems in muffin pans. will bake IN AZ.
teen to twenty minutes. Griddle
cakes spread with butter. sugar
or jelly, piled IN layers and cut.
are quickly prepared. Biscuit dough
baked. then split open and served with
fruit. makes a good shortcake, always
enjoyed.
With Jar OF salad dressing on hand
simple salad may be made OF lettuce
with handful OF peanuts rolled on
the molding board until they are like
coarse crumbs. sprinkled over the let
tuce, with a spoonful Of chopped onion.
served with French dressing. This Is
a most appetizlng salad.
Any leftover vegetables can be cubed
into a combination salad; beets, peas,
beans, cucumbers. tomatoes or carrots.
Celery and nuts are good combines
with any kind OF fruit. II one has
canned fish. shrimp or lobster, with
celery and cabbage a most uourishIng
salad or main dish may be prepared
which will be very satisfying.
A meat loaf with baked potatoes
may be cooked in three-quarters Of an
hour. Scalloped dishes with bread
crumbs. cheese and vegetables VIII
make another good main dish.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

warm weather. Confne the hens at
Matching time and do not disturb them
until the hatch is completed. unless
they become restless, when II may be
best to remove the ducklIngs that are
hatched first.
Duck Eggs Require Moisture.
Hens must be well cared for In
Matching ducks eggs, as the period
OF incubation Is a week longer than
that OF hens eggs. II usually takes
ducklings from "a to 4s hours to hatch
after they pick the shells; therefore II
Is advisable TO allow the hen 10 get
off the nest for feed and water when
the first duckllngs pick the shell. and
then confine her to the nest until the
Matching is ever. Ducks eggs need
more moisture than hens eggs at
Matching time, as II takes the ducks
much longer to get out OF the shell.
The eggs, therefore, should be sprinkled
with warm water previous to hatch
ing.
Incubators for Matching ducks eggs
are usually kept at a slightly lower
temperature tuhD IOT mems tSkS. htcp
the machine at 102 degrees F for the
first three weeks and 103 degrees F
for the last week. The temperature
may go above 103 degrees F, and some
times will go as high as 104 degrees
F at Matching time. Operate the ma
chimes according to the manufacturers
directions.
Methods Of Broodino.
Ducks are much easier to brood ar
tificIally than chickens. but they may
also be raised under hens successfully.
II raised by the latter method. IL Is ad-
yisable TO confine the hens and allow
;he ducklings free range. as the hens
are apt TO wander too far away with
their broods.
After the ducklings have been con-
fined TO the incubator for "a TO 80
hours after Matching. remove them TO
the brooder and give them their first
feed. The brooder should be operated
at a temperature of about 95 degrees
Fahrenheit at first and gradually re-
duced to 80 or s5 degrees within
week or ten days. The temperature
may be reduced quite rapidly, depend
ing on the season of the year Aim to
keep the ducklings comfortable.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

result. A grltter
that should be
served more often
(it Is so goo,i)
yet comparative
ly unknown Is:
Parsnip Frit
ters. Cook { h g
parnsnips until
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15
The ITCH H]IE[g.
GAIBllslIE4HGo55

Ths hizhea- cuitnrs IL % speak 70 NJ
TIE best reformer q the man whose
sges
Are quick 20 see all beauty and all
worm
And ~ bis oWn Discreet. veil-crtersd
Hfs
Alone reprovss the srrfnz-
Ella W. WILCOX
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15
BEST TIME TO WEAN CALVES
Allow Them Some Time on Grass In
Autumn N Winter Pasture Can
not BE Provided.

Spring cnlves should be weaned be-
fore the end OF the pasture season
In the fall TO allow them some time on
grass, says the U. S. Department
Of Agriculture. II they are 10 he fin-
ished as baby beef they should 20
into dry lot AT the end Of the pasture
season and he ready for market the
following June or July.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15
|FasaRan4EsSHF4bs
Cut up the dead timber In the wood

Cut up the dead timber In the wood
lot for fuel.
Hotbeds and cold frames give
chance TO start vegetables earlier and
gain ON the weather and insects.
Cheap vegetable and flower seeds
are expensive at any price. II pays
TO buy good seeds from reliable frms
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

a hurry. Some
times II IL for
the unexpected
guest. and some
tim es prepara-
tons have been
delayed beyond
the time usually
allowed for such
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15
CAN MAKE FOREIGN CHEEsEs
Circular Issued by Department Of 40.
ricuIture Gives Full information
on Subject.

With proper methods and equipment
many OF the So called foreign cheeses
can be made In the United States and
elsewhere, says the United States de-
partment OF agriculture. Department
circular II. Trend OF the Cheese In
dustry In the United States" will give
you full information on the subject.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

Though we can't have all we desire,
Things could be worse. I'll say;
See that your isbOr's worth your hire,
And you'll come out o. X.
Keep smiling on the long, hard hike,
And take cheerful view;
And II you can't do what you like,
Try liking what you do.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

with many sea
soninzs and c~m-
binatiOus.
New England
Potato Salad
Boil two quarts
Of small potatoes
and hard boil two
eggs. While hot
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

n is thought and forethought which
keep the home machinery running
smoothly. and each member should
have his share. from the two-year-old
up TO the head OF the house.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

u saws time. money ard nerve strain
% take such gosG care % Ourselves
ard al our beiouzings that We do rot
have % seek cures and devise repairs
This r. tue conservation of the most
patrt0tic type, FOR i saves both labor
and material and Increases hgns.1
efaciency.--E. O. Wallace.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-15

III NHIIUUS combinations
Baked or shirred Eggs.
Butter an egg shirrer
or a ramekln, cover the
sides and bottom with
fine cracker crumbs,
Break an egg into a cup
and carefully slip II into
the shirrer. Cover with
sea soned buttered