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Mother of 20 Fined
KINGSTON.—A woman summoned
I to police court for failing to send
| her children to school regularly,
' pleaded that she was the mother of
J twenty children. She was fined 62
1 cents.
Don't miss this chance to cut your iff
tire cost EOJ and more. Send no
money--just your name and ad- iftg|
dress, statins number and sizes |te®|
wanted. We ship at once on QG\ S®
approval. These are standard DC>C B
•make used tires, excellent con- K/Cx* |
dition selected by our experts— XX> I
reouilt by expert workmanship. Can yV\ =
readily be guaranteed for 4000 miles. (xx* =
.* Do not confuse our tires with the s
•” double tread tires which are sewed.
See These Low Prices gx
Size Tires Tubes Size Tires Tubes
28x3 47.45..51 67 33x4 .$13.75..53.29 iOG>
30x3 . 7.85., 2.03 33x415. 14.25.. 8.92 Vi??
30x3>$. 8.95.. 2.20 34x4 . 14.90.. 3.38 V®
31x4 .11.25.. 2.65 34x4M. 15.50.. 4.00 YZiZ
82x3M.10.75.. 2.43
32x4 .11,95.. 3.10 35x5 . 16.50.. 4.28
32x4M.13.25.. 3.74 86x4Jf. 17.9 G.. 4.14 XS&V
Bt °ne*r. Supply not only "t-V'
JU I 8 & W y°ar immediate needs, but
cider for future use while yon cat
get the benefit of these bargain prices Remember
we guarantee your perfect satisfaction. Send nc
money. Pay only on arrival. Examine and judge
for yourself. If not satisfied—send them back at
our expense. We will r fund your money without
cuestion Be sure to stat? size wanted Clincher
S. S.. Non-Skid, Plain.
L CLEVELAND TIRE AND RUBBER CO
>lO5 Michigan Ave. Chicagc
QENUINC
/OL BARNES VILLE
i
. 1 YOUlhe gg ggW
' 'BEST Z'feafer'x
ißiifiSY.
i MADE!
i Direct from largest and ®i fin
j best buggy factory in Sa ■
■ South to you at lowest
• wholesale cost The only bug
t gy warranted on any road
l under aqv load. We save
'I have a buggy bought of iSS-ESflSa
; you 19 or 20 years ago. 1 1 has
been in pretty constant use Bw
I all of this time and the last
I three years I have used it on ttSl 1
i a mail route.”—J H Mullis, |&s|j A
• Sr. Cochran. Ga. VjiSj / Zj»*
* Write for free catalog of j/ ■ !
Buggios and Harness I / II
BARNESVILLE BUGGY CO.. / H
Box 200- Barnesville. Ga. kJ LA
H Keroserto Engine ™ &i£Sbi9
A 30 Bay on your own
» W-JSy tarme. Save SIS to
/ Catalog FREE. 1
WOVE ENGINE WORkS
K
PEACH&APPLE
T O E E S WHOLESALE PRICES
I K EXO TO PLANTERS
Small or large lots by express, freight or parcel poet.
Pear, Plum, Cherry, Small Fruits, Berries, Grapes,
Nuts, Shade and Ornamental Trees. Vines, Shrubs,
otaiog free. Tenn. Nursery Co., Scz 3q Cleveland, T«nn.
' KITTEN DAYS&S
of your life. After trial, if pleased, pay our ■
• DIRECT-TO-YOU PRICE of $2.65, and we B
send you FREE our $1 STROP and our $1 g
HONE. If Razor doesn’t please, just re-B
turn at end ot ten days. The Middlebrooks 3
Razor will give you a lifetime of ehaving B
satisfaction. We guarantee it for 25 years. I
Over 300,000 in use. CUT OUT THIS |
AD and just say: ”1 accept this offer and B
will pay you or return Razor promptly." 8
Address
B. W. MIDDLEBROOKS CO. I
Cattery Dept. 3 BftRHHSVIU.E, GA, g
SOOOM3B
8 GOOD-WEAR Dwbls Tresfl Tires repre
sent qaality, valss, cerrire .nd za'ixrxc
eqp.zfor W» miles.
GOOD-WEAR Tires do sway with ttre
tree bls. The fart that ws bars over Ej.KO
satiaflsd ewtomere, spsaka wall for tbo
?££. pow “’
Rellner FREE with every tire.
Tubes are ruar&cteed freeh stock.
32x4;,7.00 200 86x04 - U.K 8.40
31X4..._. 900 2.25 85x5 ..... 12. K J.w
Bend $2.00 deoosit for eaeb tire ordered,
balance C. o.l>. Tim shipped subject to
your e»atnlnatioh. State whether 8. 8„
C. L. (4. D ), plain or N. 0. is desired.
AU same price.
SOOD-WEAR TIRE R TUBE CO.
1397 ladiana Ave. Uc?L 45 W>Uaj9» 10,
Every Buggy Guaranteed for 10,000 Miles
Ride a Barnesville Pride or Beauty Buggy three times across the continent
and we will guarantee it every mile of the way. Justjsend $lO. for any buggy in
our catalog. Return the buggy after sixty days driving trial if you are not com
plctely satisfied and full price paid for the buggy will be refund-
• * cd, together with freight charges. Our buggies are made of
“ raS selected material by exvert buggy builders. That is zjrrn
1 AIJjSSI how we can give you an iron clad
K- BiSS£h guarantee with safety Barnesville
• S 8 t~±BsSis< - Pride and Beauty buggies are .
S’ F <6?/ A light, strong, easy running aagf I !
beautifully finished. 3
vx''?” f° r catalog and B
P?\>Xy l‘>7 VV money-saving -price list V fVv|\ y < lyfl R
B. W. MIDDLEBROOKS BUGGY CO., 50 Main St, Barnesville. Ga. R
riWT*" J T~~ —i .--th-- ..f —muiii" rnaun—tm—Bii linn iiiHiMifißiinian in m n
M One Man Saws 25 Cards a Day I
I* 1 n GfIBBOBnHD WUHaarfl aBSMBSHRHB VMS n> Jgr I
f > \ The Ottawa Log Saw takes all the back aches and work out R
I „ | of wood cutting. One man and the Ottawa can do as much ■
* I Wjwff fi 88 ten » with crOBS cut saws, could do the old way. Mounted E
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\ / cut to cut without stopping engine. Thousands in use - H
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s»wing can be used to run pumps, mills, feed cutters and other machines E
OTTAWA IOC SAW s™
I 4 Cycle Engine; Automatic Power.
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* ready for Immediate use when received and give lasting ..tlsfaction. Nothing complicated £
■ Safe delivery to your freight station guaranteed. 1 Engine etarta without cranking v an
Free Boofc |
» ,zS@2w Ml description of this great K
\ w ’Mort saver and low direct-to-yoa H
J** 0 * Apost cart. brtaj* thio B
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HMtMeWi Ottawa Mtg. Co. I
Stnctly One Man Outfit
ALL E’lDßPir
THESE iKtEi $
Secret Locket and Neck /A
Aw" xiaijferi Chain, Pendant and Neck M,
Be, Chain, imitation Wrist Z/ ’a£^.4m?: W
WEbBB Watch with Silk Ribbon
RWEfifrWßracelet and these FOUR L Aa/-
lovely Rings. ALL Given
FREE to anyone selling only 10 of our let est Jewelry Novelties at 15c a card.
L. F. Dale, Mfg. Co ~ Providence, R, X.
AGRICULTURAL EDUCATION
BY DR. ANDREW M. SOULE
ESSENTIALS IN CHURNING
Most people do not know how to
operate or 'handle a churn satisfac
torily. This is shown by the large
number of complaints received rela
tive to difficult churning. We fre
quently hear that the cream foams
or that the butter will not come,
because it is not generally under
stood that frequently the churn is
filled too full. Oftener the cream
is not properly ripened, or possibly
through improper handling it has
become infested by some sort of a
bacterial germ, which makes it very
difficult to churn. Then, of course,
feeds affect the churning as well
as the age and condition of the cow.
All of these factors become import
ant in the aggregate and a proper
understanding of them is necessary
if churning is to be accomplished
easily, quickly and in a manner which
will insure the preservation of the
grain of the butter. How to do this
is simply set forth in certain ex
cerpts taken from a monograph pre
pared and distributed by the Georgia
State College of Agriculture for the
information of the people of the con
stituency it represents.
About half an hour before churn
ing, boiling water should be put into
the churn to Cleanse, sweeten and
swell the pores of the wood. The
lid is then fastened down and the
churn given a few turns, after which
the hot water is drawn off. .2-hen
cold water should be put into the
churn and left there until ready for
churning. This is to cool the churn
so that the butter will not stick
to the sides. At this point the
printer, worker, and butter paddles
or ladles should be scalded with boil
ing water and then put into cold
water until needed. The cream
should be poured into the churn
through a coarse strainer. This will
remove all lumps of curd or clabber
which, if allowed to go into the churn,
will appear in the butter as white
spots, because the butter color does
not affect them. By having the milk
or cream sour at 65 to 70 degrees F.,
and by stirring it while it is ripen
ing or "turning,” the formation of
balls of curd will be largely pre
vented. The churn should never be
more than one-third full for easy
churning.
When the cream or milk has been
strained into the churn, enough but
ter color should be added to give
the butter a deep straw-yellow color
such as it has. when the cows get
plenty of green grass. # To determine
the amount of color needed, add
four or five drops to each gallon
of cream. The next day add a few
drops more and continue in this way
until the right color is obtained. This
quantity may then be used until the
change of feed makes it necessary
to increase or reduce the amount of
coloring matter. Butter color is of
vegetable origin, is pure, and is not
an adulterant. To bring the best
price, butter must be uniform in
color at all seasons. Many people
insist that they don’t need to use
butter color when, as a matter ot
fact, they really do need it badly.
The butter is naturally yellow when
the cows get plenty of green *Teed.
As the green feed disappears from
the ration the color leaves the but
ter so gradually that its absence
is not noticed unless it can be com
pared with butter of the right color.
Butter color is needed when cows
get only dry feed or when silage
is fed regardless of what breed of
cows is milked. Color gi/ves your
butter that appearance which makes
everybody want it.
If an air-tight churn is used, the
gas which accumulates in the churn
must be let out three to four times
at short intervals soon after churn
ing begins. When gas ceases to form,
churning may proceed without > in
terruption. After churning for fif
teen or twenty minutes the butter
will probably begin to come in small,
mealy granules, and the cream will
begin to lose its thick, gummy con
sistency. This point is called "break
ing,” because the cream begins to
clear from the glass in the lid of
tfiie churn. From this time on the
churning must be done cautionsly
and the lid removed after every few
revolutions, to determine whether
the butter granules are large enough
When the granules of butter have
grown to the size of wheat grains or
small garden peas, quit churning.
Whatever else is done, churning must
net cont.nue until the butter “gath
ers” or collects into lumps -as large
as a man’s fist. By drawing off the
buttermilk and washing the butter
while it is granular, the buttermilk
is washed from the surface of ths
butter particles just as if they were
so many peas. If the butter is in
large lumps, the buttermilk has been
inclosed in the balls of butter and
cannot be washed out.
-As soon as the granules are the
right size the buttermilk is drawn
off into a vessel through a coarse
strainer so that all the particles
which come out will be caught in
the strainer and may be put back
into the churn. Pour into the churn
as much water as there was cream.
the water being two degrees colder
than the buttermilk. If a barrel
churn is used, turn it about eight or
ten revolutions, to wash the butter
thoroughly. Draw off the water
through the strainer to catch the
butter. Add the same quantity >
water again, but have it about the
same temperature as the buttermilk.
Draw off this wash water, which
should be almost clear. Butter that
is not properly washed gets ‘‘old’
and strong quickly, while butter that
has had the buttermilk washed out
stays fresh much longer. This point
must be remembered if butter is to
be of good quality. With a paddle
take the butte" out of the churn and
put it on the worker, taking care to
retain the granular condition of the
butter. The hands should never
touch the.butter. It is not necessary
and is certainly not com— 'abla
Remember that black specks, white
specks and finger prints in the but
ter are advertisements of a very det
rimental nature. Cleanliness an'l
progress go together. Without clean
liness, progress in butter-making s
impossible.
When spread out in the worker,
add one heaping tablespoonful of salt
for each pound of butter. Sprinkle
half the salt on the butter, then work
it in. Turn the butter over on the
worker and sprinkle on the remainder
of the salt. This will decrease the
amount of working needed. Be sure
to use only the finest butter or table
salt. Do not use coarse, barrel salt,
as it does not dissolve readily. But
ter should be salted because the salt
improves the flavor and preserves thd
butter, making it keep longer. Work
the butter by using a pressing, firm-'
ing motion of the lever or paddle. Do
not slide the lever or paddle, as it
injures tlje “‘grain” or “body” of the
butter. When the butter is free from
holes, firm and no gritty salt can be
found when a piece of the butter is
bitten between the teeth, it has been
worked enough. The butter should
be worked only enough to distribute
and dissolve the salt. Butter is not
worked to remove the buttermilk, for
that has been washed out. It is not
worked to expel the water. Too much
working breaks the grain of the but
ter and makes it salvy, greasy and
stringy. -When a piece of butter is
broken the broken edges should be
jagged and rough, not smooth. If,
after the blitter stands a few hours,
slicing it reveals uneven colors or
wavy lines or splotches, it was not
worked enough or the salt was too
coarse. This uneven color or mot
tled condition is not due to the col
oring matter but to the uneven dis
tribution of the salt. Moles must
be carefully avoided, but should some
appear in a churning of butter they
may be permanently removed by re
working the butter just a little.
Three-fourths of the country butter
is overworked because the maker has
tried to work out either the butter
milk or the water, or both. When the
butter has been worked sufficiently
It is ready to be molded. For this
purpose use a brick-shaped mold.
Any figure on the butter will be
mashed out of shape when the but
ter is packed into a box to be ship
ped or to be taken to the local mar
ket. Butter sold in round prints is
classed on the market as cooking
butter and brings 5 or 10 cents a
pound less than it would bring if put
up in a brick-shaped print. The mar
ket demands the use of the brick
shaped mold and the requirements
must be met in order to get the high
est price. Each cake of butter should
be carefully wrapped in parchment
butter paper 8 inches wide and 11
inches long. It can be much more
neatly done by having the papers
thoroughly wet when they are used.
All up-to-date people advertise
their products. You can advertise
your butter by having your name and
address, the name of your farm or
dairy and some catchy advertisement
printed on your butter wrappers.
Then when some one buys a pound
of your butter and finds it good he
will call for yours all the time. Y”ou
must be proud of your butter and un
less it is of the highest quality you
should never sell a pound of it under
your name or trade-mark. People
can and will avoid your butter when
your name is printed on it, if it is
poor, just as they can and will call
for it if it is good. Be a three
thirds butter-maker. Learn to make
the best butter and marketing it will
become a pleasure.
The most important part of the
churning work is the proper washing
of all/utensils. Many people who try
to do dairy work do not know how to
keep vessels, cans and other utensils
clean. The first thing to do is to
rinse all vessels with cold or luke
warm water to remove the milk or
buttermilk. Then wash everything
with hot water in which some good
washing soda has been dissolved.
Never use soap, as It has a tendency
to leave a film of grease on vessels.
A good fiber brush makes the work
easier and more thorough. After all
utensils have been thoroughly wash
ed, rinse them to remove the washing
soda, then they should be thoroughly
scalded with boiling water and al
lowed to dry from the heat that is in
them. Never dry any dairy utensil
with a cloth.
Curing a Case of Bloody Milk
G. E. C., Northport, Ain., writes: I
have a Jersey cow that has twin teats
on the right side. They have given
bloody milk for a month. I only milk
her once a day. What do you think
causes the bloody milk and is there
any remedy I can use?
There is undoubtedly congestion
in the part of the udder from which
you are obtaining bloody milk. This
may arise from one of several
causes. Another animal may have
stepped on the* udder of this cow. She
may have bruised it In getting over
a fence or a low bar. It may have
been hurt in some way in the pasture.
In any event, the trouble about
which you complain should clear up
as soon as the cause of the conges
tion is removed. This can best be
brought about, in our judgment, by
fomenting the affected part of the
udder with the hottest water you
THIS $l5O VELVET
BEAN and PEA HULLER
Direct to You. Only
IMM
vi^ z -
This Improved Holier is offered at
less than cost of building simply because
we are overstocked. It is the most efficient
Pea and Velvet Bean Huller to be had, be
ing double the ordinary huller in size and
capacity. Perfect in operation and never
cracks the peas or beans Readily loaded
oh a two-horse wagon for moving around.
Capacity: 25 to 35 bushels peas per hour
or 20 to 30 bushels velvet beans per hour.
Three horse power required. Satisfaction
guaranteed or money refunded.
Shipped promptly from stock on receipt
of only $68.00.
B.W. MIDDLE3ROOKS CO.
Dap*. F. H. 4 Barnesville, Ga.
fIW SiL-il-VvJuLiiINiAJL, A'i'LANTA, GA. iiiDAx, GL r iO
can stand, say for twenty minutes
at a time. Three treatments a day
are desirable, and after each treat
ment the udder should be very care
fully and gently kneaded so as to
soften and reduce any inflammation
which may be present, and cause the
normal circulation to readjust it
self. After ea'ch treatment the udder
should be thoroughly oiled or have
a salve put thereon, to prevent chaf
ing. Vaseline will answer for this
purpose, and camphorated oil will
also be valuable.
You should remember that milking
the udder out very thoroughly and
completely is an essential matter.
This should be done at least two or
three times daily.
E. J.. Forsytli. Ga., writes: I have
a bund red-acre farm and want a barn
that will accommodate ten cows, twen
ty hogs, three mules, and enough teed
for all, particularly storage room for
hay. I would like to build one that
can be added to. I would be glad to
have suggestions from you as to the
best kind of barn to build.
A Barn Suitable for a Small Farm
A barn such as you wish to build
should probably be about thirty-two
by forty-four in outside dimensions.
A barn of this character could be
arranged so as to provide stanchions
for ten cows, three box stalls, a feed
room, calf pen, and storage for 100
tons. To accomplish this end it
would of necessity ned to have a
Gambrel roof. This is a hipped or
jointed roof which gives a tremen
dous storage capacity to a barn of
this size. The ordinary low, flat
roof put on a barn cuts down its
storage capacity to a minimum. Now
that we are working out of all-cot
ton into diversified farming and em
phasizing animal industries we must
of necessity build barns with great
er storage capacity for long fodder.
A barn of the character described
should have a good solid foundation
of poured cement or bricks laid in
cement and plastered on the outside.
It should have a cement fldor and in
fact the whole interior structure,
that is box stalls and all, could be
built of cement to .advantage. This
is a much more permanent type of
construction and will out last wood
by many years. It is true, of course,
that in building a barn many people
generally make the mistake of put
ting up a temporary structure which
cannot be kept in a sanitary condi
tion and is therefore under any cir
cumstances a relatively costly propo
sition.
No provision has been made in this
barn for hogs, as you will It is
undesirable to keep hogs in a barn
of this type. They should have a
separate pen off by themselves. A
structure of this kind might have a
sloping roof facing the south. It
should have a concrete foundation
and the feeding floor should be con
crete. The place where the hogs rest
and sleep should, of course, be dry
and well bedded, but does not need a
cement floor. A cement floor is like
ly tot engender rheumatism unless
great care is exercised in handling
the hogs.
A structure such as I have de
scribed might have a shingle, or bet
ter still, a metal or composition roof
and may be strung with wire lath
and plastered with cement mortar
inside and. out. When this is done a
very permanent type of structure
will have been secured and the archi
tectural effect pleasing. The cost
will not be greatly in excess of the
use of a poor quality of
which will quickly rot out unless
frequently painted, and painting, as
you know, is a costly proposition.
SOWING RAPE TOR HAY
FASTUBE
W. J. H.. Alamo, Ga., writes: What
time should rape be sown for spring
pasture for pigs? Will it be all right
to follow wheat with peas for hay and
then follow with wheta this fall? When
should it be sown and how much per
acre? If rye is sown now and grazed
this winter and early spring, will it
make anything to let it. stand for
seed?
Rape may be planted in your sec
tion of the stStte any time after
danger of very severe freezes has
past. In this section of Georgia
it has been our custom to plant
rape in the latter part of February
or early in March. You should be
able to plant it with safety from
two weeks to thirty days earlier
than we can here. We have found
rape to be rather a hardy plant and
one which will stand light frosts
very well. We have found it a
great advantage to plant it as early
as we possibly could, because the
sooner it establishes itself in the
ground the more rapid and vigorous
the growth and the better it main
tains itself until relatively late in
the season. This is due to the fact
that the early establishment of a
good root eystem * enables it to
withstand the dry weather, which
often occurs in March or April, to
good advantage.
We regard rape with much favor
as a crop for grazing by hogs. It
will provide almost a maintenance
ration. From this you should not
draw the conclusion that it is un
desirable to feed any grain, as that
would be a mistake, but „.l have
indicated to you a measure of its
feeding value to let you see how
important it can be made to our
hog and how valuable an
asset it should become in the sec
tion of the state where the farm
ers must of necessity turn to stock
raising as a means of overcoming
the damage and loss they have suf
fered through the boll weevil In
vasion.
We suggest that you plant the
crop in rows four feet apart, using
four to five pounds of seed per
acre. Cultivate the land lightly
until it becomes well established.
If you wish the plants to grow
large you should thin them out to
where they will stand about a foot
apart in the row. We seldom go
to the trouble of thinning, however
as this involves a considerable out
lay for labor. Unless thinning is
done, however, the plajits will not
grow as large as they would other
wise.
While It is not good practice to
grow wheat after wheat, we see
no objection to your following' the
plan you have • suggested. Peas
should put the ground in very good
condition for Wheat. If the season
is favorable you could disk the land
and plant the wheat' immediately.
If the season is dry and unfavorable
it may pay you to break the soil.
It is important to remember that
the fall is the best time to do the
subsoiling, and also that cereals re
quire a fairly fine seed bed, so that
if you do break the land you should
roll it so as to fine and compact
it just before you plant the wheat,
We have found a bushel and a
peck of Wheat the befit amount to
use. We have planted it in varying
quantities on our test plots for a
number of years, and believe the
will get a better yield from the
quantity indicated than from any
other amount you could use. Wheat
should be sown in your section
about the first of November. You
can. of course, plant later than this,
but our experience leads us to be
lieve that relati’-ohr early planting
is the most nrofi‘"b'e.
Rve may be sown now and grazed
during the fa 1 ! and winter. When
ever we can obtain a season in this
section of the state we plant rye
earlv so as to have it for fall and
Winter grazing. The autumn is so
dry, however, that it is hard to get
Trappers Should
Send Furs Only to
Reliable Dealers
After the young trapper has made
a good catch, stretched, dried and
packed his catch, it is often a prob
lem with him to know where to send
hi- bundle in order to get the most
money for his shipment.
if he reads papers and magazines
the chances are he sees many adver
tisements urging him to send his
Pelts to one house or another, and
the more oi em he reads the more
confused and unable to make a de
cision he becomes.
If you are new to the trapping
game, ask some old trapper or any
number of them, where they send
the . most of their bundles. The
chances are that anyone you ask
will give you the name of some
house that has been in business a
good many years and is known to
be reliable.
The old-timers will probably also
tell you that the fair grading that
these houses give is explanation for
the fact that thousands of traders
keep shipping their furs to the same
place year after year.
Honest grading is the keystone on
which the success of any fur house
must necessarily be built. It is the
one thing that clinches the friend
ship of the trapper—young and old.
The grader must appraise every com
mand the respect of the thousands
of men and boys who trap for the
house that employs him. And then
that skin must be paid for at the
market price.
Concerns that are in the fur busi
ness on a big scale are the most
dependable to deal witl» for they have
a future to look out for, and the suc
cess of that future depends on keep
ing the good will and faith of every
man, woman and child who traps,
either for pastime for business
reasons.
Cock Fighting
Cock fighting was known to the
Greeks and Romans.
an early stand of rye. We there
fore frequently have to delay the
grazing until the late winter or
early spring. You should have no
difficulty about grazing rye in your
section of Georgia because there is
more sand in your land and not
much danger of puddling it even
when grazed shortly after relatively
heavy rains.
If you were to take the stock off
of the rye in your section of the
state, say about the first of MArch
or possibly a little later in car
tain seasons there is no reason why
you should not harvest a good crop
of rye. If the land is thin we sug
gest that you top dress it with
nitrate of soda at the rate, say of
fifty pounds per acre.
~~ ~~ z z '-~' r
’ y
A stringing shot that let four birds get by
ALMOST every . . ;./**’ o *’ " touches the muzzle,
hunter has had ,J , • * *-• rx’. *• • • The perfect “V” shows
-»• his share of “un- . ' ** Tv-*; .. • absence of irregularities,
accountables those . • . ’’ This is the “Line” test
unbelievable misses • • • • .•.••:• •*.*.* * of a perfect bore. No
where aim was true but £. ' \‘ c faulty barrel can pass this
by. The aim h lust ahead of the leading bird. Only 10% of the charge is there to meet tCSt the V Will be
T> AO I knrin £ the bird when it flies into the pattern. 29%0r 30% of the charge crosses the bird's
A'-Cd.J. UUlld.“liae LinaC~ line of flight after it has got by. The two centre birds are flying too high for the UlolUrueU.
ronnfokk.” bulk of this shot, and Ret by through the holes in the thia pattern. Only a sprinkling Zw.
coumaoies are aue to of shot falls around the near bird. LEY ... -- .. „♦
faulty, patchy patterns or What ® means
bad stringing. The diagram the chances are that the bore is ThJs niark on winchester barrel
shows_ how a bad stringing shot also carelessly made. means that the gun has passed the “ Win
can miss four big birds flying in From chamber to choke the Chester Provisional and Definitive Proof”
close formation. " barrels of the famous Winchester test ’ h L aving bee ? fired man y, times f ° r
n , arreis oimeiamous vvincnester smooth action and accuracy,and strength-
Bad stringing and patchy pat- Repeaters are bored to make the tested by firing 25% to 40% excess loads.
terns always go together. They shell throw its highest pattern. Y our dealer will show you Winchester
lose more birds than any other They are free from shot-jam- guns and ammunition i
gun faults. ming defects. They let the shell n , , , . , . g
do it<s full wo -k you take to the woods this . -
Where weak, stringy patterns " 1 ’ fall* K et y° ur dealer to show you a Win-
persist regardless of the high “Line” test the barrel Chester Repeater—Model 97 for ham
j .L * 11 mer action. Model 12 for hammerless.
5 a sed, the trouble Point a Winchester barrel to- Your sportsman’s instinct will tell you
can be traced to detects in hie ward tbe j- bt and look t h roU gh f 4 ‘J 16 best wea P° n y° u could choose -
gun barrel, the chamber, bore the bore> looks n ke a highly hardware and sporting goods
and choke. I- I • kt ? , J dealers tn every community carry Win-
, ii- polished mirror. Not a false Chester arms and ammunition. They
r auity chambering even more shadow throughout the bore. will be glad to assist you in selecting the
than faulty choking tends to Sight through the bore at a hori- gun best suited to your needs Upon
mash and “ball” the shot, mak- zontal black line on the window. request, we will mail you, free of charge,
ing the pellets fall short or fly This line will throw a “V”
wild. And if a gun is faulty in shadow in the bore. Tilt the Repeating Arms Co., Dept. ,
its most vital part, the chamber, barrel till the point of the ‘‘V” New Haven, Conn., U, S. A.
•
Alodel it. Hammer less take-down repealing shotgun. Made in IS gauge, weight
about 7% lbs.; in 16 gauge, weight about 6 lbs.; in 20 gauge, weight about 6 lbs. more
popular with women and new shooters, because of its lightness and ttery slight recoil.
Model 97. Take-down repeating oholgun. Made in IB gauge, weight about 7%U>».;
' - «“ 16 gauge, weight about 7% lbs. The favorite with thooitrs who prefer a slide
forearm repeating shotgun with a hammer.
World Standard Cans and Afnmanition r,
CARE ON FARM WILL STOP
“DUMPING” AT CITY MARKET
Cars of fruit and vegetables are
sometimes dumped at large market
terminals but persons who witness
this proceeding should not conclude
that this is deliberately done to
keep up prices, according to men
in the Bureau of Markets, United
States Department of Agriculture.
The wholesale dealer is often not
in a posi< ion to reoort and repack
damaged produce when enough de
cay is present to render the pro
duce unsa’able in its original con
tainer of 1 bulk shipment.
Sometimes hucksters do go over
the wjrst damaged cars and salvage
a limited amount of food. Often,
however, the labor cost of such sal
vage work is greater than the value
of the products saved.
I.cEses May Start on Tarni
There are many causes for loss
of nenshable foods between the
farm field and the market. Some of
these causes go back to the time
crops are harvested. Take potatoes,
for instance, which are injured in
digging. Unless these injured pota
toes are sorted out and not packed
with the good potatoes, rot may
develop in the shipment and spread
rapidly to other potatoes, especially
if the temperature in the car is
favorable for rot to develop.
Another source of great loss in
perishables is found in lack of care
in loading. The packages must be
spaced to permit air circulation and
also braced to prevent shifting.
Temperature can not be controlled
in loads packed solid without any
air spaces between the containers,
while bracing must be carefully
done or' packages arrive contain
ing only a part of their original
contents.
Although care in packing, load
ing, and bracing cars of potatoes,
cabbage, and the less perishable
fruits and vegetables is necessary
to prevent damage in ordinary
freight cars, it is far more neces
ary for highly perishable products
that move to market in refrigera
tor cars, such as * strawberries,
peaches, pears, grapes, lettuce, and
celery. Such pioducts, even with
the best of care, may arrive at
city terminals in damaged condi
tion caused by delay in transporta
tion, overripeness, or disease devel
oped in transit because tempera
tures were not undei’ control while
the cars were en route.
In the case of plant diseases
developed in transit, there may not
have been any indication that the
disease was present when the ear
was loaded, and perhaps the ship
per thought that his crop was free,
from disease. Proper refrigeration
—plenty of ice and air circulation
—holds diseases in check, and un
less long delays in transit occur
such perishable produce might ar
rive in good condition. Such ship
ments, however, often deteriorate
rapidly after being unloaded and
taust be handled quickly and con
sumed before rot develops.
Through the food products in
spection service of the Department
of Agriculture, the facts concern
ing losses through plant diseases
developed in transit are being
studied and laboratories have been
established at New York and Chi
cago to work on these diseases.
Plant pathologists now report on
shipments that develop disease and
this information is made available
to producers and shippers where
the iruit and vegetables were grown,
in order that prevention may be
gin in the field and packing house.
OCTOBEB GARDEN NOTES
Seed that fas saved and fumigated
may be stored in glass jars, sealed.
Wilt and blight have been as bad
as usual on tomato, snap beans and
potatoes, while yellows, wilt and rot
have spoiled cabbage. Sweet pota
toes are showing black rot and scurf.
Now is the time to plan next year's
garden.. Fence in a new spot If
these troubles have bothered you.
Select a spot that has not had cot
ton wilt and that has not had the
wash from cotton wilt land, nor the
old garden.
Plow up the land and manure it
this fall. Have it plowed again and
limed in the spring.
Don’t delay in buying that spray
outfit. For small gardens the com
pressed air, three-gallon tank spray
ers are good. For larger gardens
(one acre or more), the barrel type
of sprayer is needed. Don’t waste
money on the cheap bucket affairs.
They will only disappoint you.
Plan your hot bed now. Protect
it from the cold north and east
winds. For winter use, double glaz
ed sash will be useful in north Geor
gia. For middle and south Georgia,
single glass is enough.
Sow head lettuce seed jtow for
Christmas. Big Boston is most pop
ular. Leafy, non-heading lettuce,
Grand Rapids variety may’ be sown
now for Thanksgiving.
Push hot bed crops with liquid ma
nure. Use a bushel of manure to a
barrel of water. Allow it to set
twenty-four to forty-eight hours,
then water plants with the liquid.
Once a wek t<x ten days is good.
The last of this month cover the
strawberries with strawy manure,
straw, stover, cane mill bagasse or
pine straw. Plant a few blackberry
bushes.
FULL-GROWN PULLETS
It is advisable, if well-matured
pullets can be purchased at a rea
sonable price, to kill and eat the
hens as they begin to molt, replacihg
the flock with newly-purchased pul
lets. The hens should not be killed,
however, until they begin to molt
and their comb begins to lose its
size, color and flexibility, for if these
changes have not taken place the
hens will probably still be laying and
at a time of year when eggs are es
pecially valuable.
Consider Health of Birds
In Building Pigeon Houses
he essentials of a pigeon house
fresh air, dryness and good
drainage, sunlight, and space enougn
for the comfort of the pigeons.
A southern or southeastern ex
posure is best. Care should be taken
to contsruct a house that cannot eas
ily become infested with rats, ail’d
it is best to leave space under the '
house into which cats and dogs can
go for rats without being aoie to
get at the pigeons. This is usually
accomplished by building the house
twelve to twenty-four inches above
the ground and boarding up the
space between the ground and tne
floor, but leaving small doors for
cats and dogs. Moors built several
inches above the ground, except in
warm climates, should be double, ,
with building paper between the lay
ers. The house should be tighuy
constructed on all sides to prevent
any drafts. While more open and
less expensive houses may be built
in warm climates, the house must
be comfortable in cold weather. The
squabs produced in winter may be
increased somewhat by heating the
pigeon house, h’-t this does not pay
under average conditions. Sunlight
is essential.
. Windows should make up about
one-tenth of the front of tne house
and be so arranged that they can be
taken out during the warm weather.
One window in each pen may be re
placed by muslin curtains tor ven
tilation in cold weather. The win
dows should be placed just below
the eaves to allow the sun to shine
well back into the house.
A gable-roof building ten to fif
teen feet wide, six feet from the
floor to the eaves, and eight to nine
feet to the ridge, makes a good
pigeon house. A pen eight by nine'
feet will acommodate twenty-five
pairs of pigeons, whi|e forty pairs
may be kept in a pen eight by thir
teen feet. The necessary floor space
to allow per pair varies from 2 1-2
to 2 square feet, according to the
size of the pen, as a pair of birds,
requires less floor space in large
than small pens. From twenty to
seventy-five pairs of pigeons may
be kept to advantage in each pen.
A BETTEB THAN PARK BENCH
BED
A litter of straw or the leaves
up in the fall about three or
four inches deep should be used on
the floor of the henhouse. This ma
terial helps to absorb the droppings
and also provides a means of feed
ing the grain in such away that the
hens are obliged to exercise by
scratching for It.
Chickens need a lot of litter to
scratch in. Dry leaves make a cheap
litter. A good supply should be
gathered and stored for future use..
If efforts were made to dispose of
all hens when their best laying days
were over a large quantity of poul
try meat would be placed on the
market. All poorly-developed chick
ens should be culled out and sold
for meat, also. This would allow
the poultry keeper to make the best
use of his grain by feeding it to
younger and more productive fowls.
Eggs from "stolen” nests should
not be marketed; they are of un-/
known age and quality and should
be used at home.
7