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AGRICULTURAL EDUCATION
BY DR. ANDREW M. SOULE
Pork anfl Prosperity
A few years ago a movement
was inaugurated in Georgia in
tended to encourage boys to grow
com. This movement developed un
der the agency of our state and
federal extension work into what
became familiarly known -as the
corn club. Thousands of members
are now enrolled in this organiza
tion in all our southern states. They
have shown that by the use of bet
ter methods of practice we can
double and even quadruple our corn
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CWV ROME, GEORGIA
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SO Main Street Barnesville, Ga. '*-*“•
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i
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crops with profit and advantage. As
a result we are growing far more
corn in this territory than In pre
vious years and in a measure are
now independent, of our friends and
neighbors to the north for such
quantities of this concentrate as
we may need to promote the wel
fare of our animal industries.
As a corollary to this movement
there later sprung up the pig clubs,
thereby providing an agency -which
could market corn economically
and also use to advantage that
splendid variety of crops which we
can grow so successfully -for .pork
production here in Georgia. A lit
tle history of what has happened
as a result of the inauguration of
the corn club movement makes
both interesting and profitable read
ing at this time and points out
how wonderfully this agency is be
ing used in Georgia and the south
ern states to develop swine husban
dry on a basis commensurate with
our present needs.
The pig club movement was first
started in Louisiana during 1910.
Alabama followed soon after and
Georgia was thied to take up the
work with boys. In the spring of
1914, ten counties'’ in Georgia were
selected in rather widely separated
sections of the state in which to
organize clubs. In company with
the agricultural agent of the coun
ty, the state pig club agent visited
the rural schools and explained to
•the scholars and teachers how mem
bers of the corn club could profit
more by raising a pig and feeding
the corn instead of selling it. The
TH3 ATLANTA SFMT-WSEKTjY JOURNAL, ATLANTA. GA. FRIDAY. OCTOBER 2L WlO.
boys from ten to eighteen years
were urged to talk it over with their
parents and secure permission be
fore giving in their names as mem
bers.
It was explained to them that the
breeders would sell purebred pigs at
a special price as an inducement
end the county agent would assist
in securing the breed they wanted.
He would also cal on them as his
time premitted and advise them in
the feeding and managing.
Four Erdeds Selected
It was thought prudent to ad
vocate but four breeds of hogs,
and Poland Chinas, Berkshire®,
Hampshires and Duroc-Jerseys were
own choice of any one of these
breeds.
Boys were encouraged to get a
registered pig if circumstances
would permit, but no one would be
denied membership or attention if
he was for any reason unable to
do so. If he could not get a pure
bred, he was persuaded to get a
grade and grow it for meat pur
poses with the idea that in this
way he would secure money enough
from the sale of it in the fall to
buy a purebred with funds all his
own. The boys who raised purebred
hogs were urged to do so with a
view of exhibiting them at the
fairs fqr prizes. The boys who
grade hogs were encouraged
to do likewise as .the experience
gained in feeding, management and
showing would be quite as valuable
in one as the other. The former
were known as pig club members,
and the latter as ham and bacon
members, that being the designation
given to those with grade hogs.
Although several years have
passed since this plan was inaugu
rated, the general principles obtain
in the work today. County agents
have slightly different methods but
in the main, the enrollments are
obtained by visits to the schools in
th" small towns and rural districts
where, through the co-operation of
the teachers, the boys are en
rolled and the details made known.
Some one has said that “The man
who evolved boys’ pig cllibs applied
a practical psychology which is mak
ing many a stockman.” This may be
the correct view of it, but not all
of the teachers of rural schools in
Georgia at first looked at it in just
that way. After some years of per
sistent effort, it is becoming apparent
to superintendents that pig clubs
should be correlated so as to become
a part of the school work, and the
boys’ record books graded the same
as examination papers. Some coun
ties already have this plan in prac
tice.
Like all other efforts to build a
permanent institution, pig clubs have
been slow to get under way in some
sections. They were regarded as a
fad that would soon fade away; but
as it became better known that it
was a school in which the boy pass
ed through all the trials of an ex
perienced breeder on a somewhat
smaller scale, they became-more pop
ular.
Unlike his city cousin the boy in
the country has but little to enter
tain him. No Boy Scouts, no tennis,
no motoring, no golf, no party dances
or clubs. He is an unknown quan
tity. Endowed with a natural love fbr
animals, he "took kindly to pig clubs
and the word “prize” was a further
inducement for him to try the work.
These boys are the farmers of to
morrow, and the agricultural advance
ment made by a state will be largely
measured by the opportunities of
training provided by the men of to
day. The pig &Jubs constitute a
school of training.
The Rule for Success
Notwithstanding discouragements
that have been met with, a barn
yard is still regarded as a better place
to raise a boy than a poolroom. It
hau been pointed out to t*he boys
that Success frequently comes to the
one who lets the other fellow do the
waiting. Or, as some one has put
Success is made up of ‘“cans.”
While failure is made up of “can’ts.”
The boys who get purebred pigs
are advised to get gilts, so they will
be large enough to be mated with a
purebred male in the fall and farrow
the following spring. In other words,
in one year after the boy has bought
his pig he will-be the owner of a sow
and. litter. He is then encouraged to
select four of the best at weaning
time. The remainder of the litter,
if good individuals, may be disposed
of to pig club boys in hiS county.
To encourage this, the record asso
ciation have granted a special rate
for registering.
With the sow and four pigs he
begins to shape his plans for ex
hibiting five head at the fair dur
ing the fall of his second year as a
pig club member. The class is called
“Sow and litter class,” and is for
second-year boys showing exhibits of
their own raising. At the state fair
this fall a $1,200 tractor outfit will
be awarded to the boy showing the
best registered herd of his own rais
ing in this class.
Thus a boy who joins this spring
exhibits his pig this fall in the in
dividual classes provided for his par
ticular breed. A year later he can
show the results of his efforts as a
breeder in a class provided for that
purpose. In the brief period of two
years, he has embarked as a breeder
of purebred swine from the modest
output of about S2O and has twice
exhibited the result of his labors.
It has been necessary to go some
what into detail that the plan of
operation may be understood, and to
further show the far-reaching effect
of such a plan must necessarily have
on a state industry where the mem
bership runs over 10,000, as it does
in Georgia. As a means of intensi
fying exhibits, the breeders over the
state were asked to select one or
more boys in their county, and, after
seeing to it that he had a good
individual to start with, coach him
to win. Men who never exhibited
a hoof themselves grew enthusiastic
over the prospects of showing a boy
how to feed out a blue-ribbon win
ner as though it was their own.
The winning of a blue ribbon
makes a man a brother to kings; it
sets for him a new standard in life.
If he is made of the right kind of
stuff, he tries to live up to that blue
ribbon in all things and tries to make
everything he does of the same qual
ity as that which won for him the
little strip of ribbon. Soon or late,
that spirit of better quality saturates
his entire being and he becomes a
better and bigger man for having
tried for a prize.
The Bride of Achievement
If you have never stood around a
show ring at the fair when the
judge was looking for the animals
you had toiled days and days to fit,
and had your heart almost stop when
he motioned for the clerk to bring
the long book and the ribbons, then
you have missed something in your
life worth while. One of the ob
jects is to get the boys started on
a blue-ribbon standard while they
are boys.
A farm in northwestern lowa re
cently sold for $460.00 an acre, and.
it was five miles from town. At a
cattle sale held in the same section,
no less than 123 autos were counted
averaging in value around SI,OOO
each. This is evidence of substantial
properity so far as lowa is con
cerned, and may, in no small meas
ure, be credited to live stock, prin
cipally hogs, inasmuch as that state
produces about 9,000.000 annually.
lowa has been selected because
that state is credited with being the
leader in live stock production. As
a matter of fact, however, Georgia
is a better state in which to produce
live stock than lowa is, and no better
proof is to be had than the success
being made by members of the Geor
gia pig clubs. What follows has
been sifted out of communications
sent to the college in the form of
letters and reports from scattered
sections of the state with no thoixght
of selecing high records.
THE BEST VARIETY OF ALFALFA
FOR GEORGIA
K. A. V.. LaGran.se, Ga., writes: Have
.von had any experience with Grinnn
' alfalfa? We nave heard some wonder
ful accounts of it and thought it might
be tlie best kind io use. We wish i»
lime the land. How much should be
used per acre? Any information about
seeding alfalfa wiil be appreciated.
We have found the narrow leaved
alfalfas, which appear to have
originated in Peru and Chile and
some of the other South American
countries, the most likely to prove
satisfactory in this section of the
south. We have only very small
nursery rows of these varieties of
alfalfa as yet, as they were sent to
us by the federal government for
testing quite recently. They are
samples of alfalfa seed collected by
agricultural explorers* throughout va
rious parts of the world, and we will
endeavor, of course, in time to de
velop and secure seed of these strains
so that the general distribution in
testing out the adaptability of these
varieties for general culture in Geor
gia may be undei taken.
The Grimm variety of alfalfa to
which you refer is, as I understand
it, adapted for cultivation in very
cold climates. Its use appears to be
more desirable in Minnesota and the
Dakotas than in sections farther
south. In our own experience we
have found the strains of alfalfa pro
duced in Colorado and in Utah quite
satsfactory for culitvation here in
Georgia. We have tried Imported
seed, but have found the native seed
preferable and have endeavored to
secure such seed as we need from
time to time, therefore, from Kan
sas, Colorado or Utah. Since we
have stands of alfalfa on the col
lege farm now which are several
years of age and producing crops
satisfactorily we feel that the
strains mentioned should do well in
your locality.
Limestone must, of course, be used
on land where one expects to plant
alfalfa. We advocate the use of
about four or five tons per acre.
Three tons should be put on before
the land is plowed. It should then
be turned under to as great a depth
ft
1} V C d patehv.pa.ttam often The hard-kittino Win-
•’• t/Jlß'ii 1' vf/f V u 311 d means <1 »nis». many times Chester pattern >s everAy
- • /' Je 1 if'' ’ rtV< v r '9 a cripple, ard srrmetimeu distributed. No name geta
S» R badly mutilated game. through, and no game ip
1 ■ mutilated.
How much of your shot charge
hits the mark?
THE ideal spread of shot The base wads of Winchester Shells Uniform shells
are constructed to give what is known . . ,
is represented in an even as sive combustion to the pow . From pnmer to enmp W.nchester
distribution of/0 to 75% der charge . The ignition spreads to Shells are so balanced .n construction as
of the charge in a 30-inch circle the sides, in directions as well as to k , ins “ re the pattern pos-
at 40 yards. forward. ...
rrs, TTJii j ci* In addition Winchester Shells are, of
The difference between 70% Under the heat and pressure of this course> thoroughly waterproof, insurin S
and 50% patterns often means progressive com ustion, tie ’ true shooting in damp, saturating salt
the difference between a kill and t fc e bore snug iy completely sealing in air °. r dre p chin 8 rains - s P eCial lub ’
a miss. A nO% pattern leaves the gas behind. In he.ngdnven through brittleness and sp ' !itting in dry Keather .
great gaps in the shooting circle the bore this wad offers J ust : en °ugh re-
through which even big birds si>tance to the gas blast to insure com- Clean hits and more of them
b b plete combustion or every grain ot
escape. powder, so that the full energy of the To insure more hits and cleaner hits
whole powder charge is developed at in the field or at the traps be sure your
Jhe ovCret O1 unifoim game- h muzzle Thus none of the shot shells are Winchester Leader and Re
getting patterns is in the control c h arg e leaves thegun until it is being P-ter for smokeless, Nublack and
of the gas blast from the explod- driven by the maximum energy and New Rival for ac P <£• Lea ing
ing powder. This m turn de- velocity possible from the load. every commun i ty carry Winchester
pends upon the wadding in the At the muzzle, the expanded, snug- a r m 1 s and ammunition. They will be
shell. h-6 drivmg wad is slightly checked
TkeWinckester gas control system choke 0° constriction, while requestXLffl se°nd
The Winchester system of ie slnot c^uster travels on unbroken f ree o f charge, our interesting booklet
- 'vmcnestei sysrem 01 by gas blast or wadding> making the on WJnch J ter Shelk ” Ho t v Many
wadding and loading is tne hard-hitting uniform pattern for which Birds Get Through Your Shot Pat-
result of repeated experiments Winchester Shells are world famous. tern?”
to determine the Winchester Repeat-
most effective ing Arms Go., Dept,
control of the gas feWHMi^B.liiOtSisc ? A . New Haven,
blast. IIIJ irQg I - u - s - A -
The Winchester system of wadding. The waddina expands evenly, sealing in the gas blast all
the vmy to the muzzle, where the wadding is checked by the or constriction. The
ehot cluster travels on ahead unbroken. Actual test target S2O pellets out of Ufor of the
shotcharge {l/i os, of 7'2 chilled) inside a 30-inch circle at 40 yards.
I? H- llLj—” - <--~r
World Standard Guns and Ammunition
as possible. Work up and prepare
a very fine seed bed and sow the
peas. After the peas have been turn
ed under in the early autr.mn put
on two more tons of lime. Our ex
perience has demonstrated to our
satisfaction the desirability of pre
paring the land thoroughly and care
fully before undertaking to plant it
to alfalfa.
The state of Georgia does not
handle lime as indicated in your
letter as found in North Carolina.
There are a number of firms in this
state handling lime, however, and
we imagine you could buy this ma
terial and put it on your land at a
reasonable cost.
RECEIPTS FOR HOME CURING
OP MEATS
I'. E. It., Ella Gap, Ga., writes: Can
beef be dried and cured like hog meat?
I au beef be pickled and packed away
lor keeping indefinitely? I’iease give
me directions for keeping meat. "
Various ways to can beef or dry
or cure pork have been followed. Re
ceipts are frequently changed to
meet the tastes of individuals. Stan
dard receipts for the purpose you
have indicated, however, are avail
able and we prefer to recommend
these to your favorable attention
since they have been tried out by
long experience and can be guaran
teed to give results, provided the
directions indicated below are fol
lowed very carefully.
In order to insure proper curing,
meat must be sufficiently cooled be
fore placing in cure. In warm weath
er care must be exercised to keep
it from becoming tainted, once tainted
it cannot be brought back to its
previous condition. When butchering
during warm weather it may be nec
essary to use ice. Ice may be broken
into pieces of about one pound each
and packed around and between the
cuts of meat. When thoroughly
cooled to the bone, the mea,t is ready
to place in cure.
Curing in brine is done as fol
lows:
Place a receptacle large enough to
easily contain the meats to be cured.
One or more hardwood barrels or
hogsheads carefully scrubbed with
boiling water do very well for the
purpose. Large earthenware jars
are good. Pack the large cuts at
bottom, as Closely as possible. Pre
pare the following brine:
For each 100 pounds of meat take
eight pounds of sale; four pounds
of brown sugar or molasses; three
ounces salt-peter. Put in four gal
lons of water that has been boiled
and allowed to cool. Cover the
meat with this brine and place a
weight on top to keep all the pieces
covered. If the quantity of brine
becomes reduced by leaking or evap
oration make more brine as described
and add to it.
After the meat has been in cure
ten days or two weeks, take the
pieces out and replace in different
order to give the brine a chance to
penetrate the spots where the pieces
lay together. For large hams or
shoulders it may be well to inject
some of the brine into the deeper
parts by means of a large syringe.
The meats should be kept under ob
servation and the brine examined
every few days to note whether it
becomes sour or stringy. If it does,
the brine must be removed and boil
ed, or replaced by fresh brine.
The length of time necessary to
cure meat depends largely on the
size ot the cuts. Bacon cures in
thirty to forty days, hams and shoul
ders (eight to fifteen pounds) forty
five to sixty days, larger pieces in
proportion. After the meat has lain
in brine for sufficient time, if mild
cure is desired, lay for several hours
in water to draw out some of the
and does not penetrate like smoke.
Hang the meat well before a slow
fire so that it will not become heated.
Hardwood, especially ;;;
ferred for smoking. Sawdust, of
hard wood, may be used. Do not use
the “liquid smoke” which is offered
on the market. It gives meat in
ferior appearance, color and odor
does not penetrate like smoke.
The use of borax, boracic acid, for
maldehyde. salicylic acid and other
chemicals for preserving purposes, is
forbidden by the laws of many
states. The federal meat inspection
law prohibits meats that are cured,
prepared or packed in any of these
substances being sold or transported
in interstate trade. Food experts
agree as to the harmfulness of such
chemicals when used on human food.
Salt, sugar, salt-petre, spices, wood
smoke and vinegar are sufficient for
the proper curing and preserving of
all kinds of meats. Baking soda is
sometimes used as an aid in pre
venting brine from souring. Should
the weather be warm it might be
well to add a small amount of it.
Meat cured by the smoking meth
od is mor’e popular than that cured
in any other way. It is superior in
appearance, quality, and flavor and
brings better prices on the market.
The dry curing method is in com
mon use, and consists of curing meats
in salt alone. The following mix
ture is an improvement over salt
alone:
Take salt, five pounds; granulated
sugar, two pounds; salt-petre, two
ounces for each 100 pounds of meat.
Mix thoroughly and rub the meat
every three days with a third of the
mixture. It is best to have the meat
packed in a barrel or tight box. It
is well also to have two receptacles
so that the meats may be trans
ferred from one to the other at each
rubbing. After the last rubbing,
let the meat lay for about ten days,'
then it should be ready to smoke.
Larger cuts require more time to
cure. Curing by this method siiould
be done in a cool, moist plape.
For dried beef, the inside of the
round or thigh makes the best. This
meat should be cut lengthwise so
that in slicing it will be cut across
the grain.
For each 100 pounds of meat take
five pounds salt, three pounds granu
lated sugar and two ounces salt
petre. Mix thoroughly. Rub the
meat all over with one-third the mix
ture. pack the meat tightly into a
jar or cask and after three days rub
again with another one-third of the
mixture and again pack away. After
another three days, rub with the re
mainder of the mixture and repack
in the fluid which has been allowed
to accumulate in the jar or cask.
After three more days the meat is
ready to remove, smoke and dry.
After smoking it should hang for a
tirAe in a warm, dry atmosphere.
Seeding Wheat After Corn and Velvet
Beans
H. C. 8., Ellaville, Ga., writes: 1
have some good dark soil which was
planted to corn and velvet beans this
year that I am thinking ot sowing to
wheat. I wish information in regard to
preparing the land and what variety
of wheat to use. I also wish to plant
a half acre to onions. What variety is
best? Should I plant the seed or buy
the Sets?
Wheat has been grown with con
siderable success in some sections of
middle and south Georgia in recent
years. On the test plats, which we
conduct in various parts of the state,
it has not done as well in the ex
treme southern part of the state as
farther north. We do not know just
what results you might anticipate
from wheat in your section, but
imagine you would not obtain as
large yields on the areas in middle
Georgia as in north Georgia.
There is no reason why you should
not grow some wheat in your sec
tion, and in that event we would
plow and prepare the land very thor
oughly. If it is a mellow, friable
soil plowing may not be necessary,
as wheat does best on a relatively
friable piece of land which is thor
oughly compact. The growing of
corn and beans should put the land
in fairly good condition for wheat
provided you are in position to bury
this trash promptly* and secure a
firm seedbed thereon.
We would not seed wheat in your
section before the first of November.
Any of the standard sorts may be
grown, such as Georgia Red, Early
Ripe, Early May, Klondyke, Fulcast
er or Mediterranean. The seed should
be sown at the rate of about a
bushel and a peck per acre. It is
best to drill in the wheat, covering
it to a fairly good depth. It is desir
able to use some fertilizer. We sug
gest at least 300 pounds of a formula
containing 3 per cent nitrogen, 8 to
9 per cent phosphoric acid and about
2 to 3 per cent of potash. Five hun
dred pounds might be a better appli
cation for one located in your sec
tion, unless the soil is unusually rich.
In the spring we would top dress
this wheat, say in late February,
with nitrate of soda at the rate of
50 to 100 pounds.
We see no reason why you should
not plant onion seed in your section
immediately and grovV sets to be
planted later on to provide an early
spring crop. Located as close to the
coast as you are you should be able
to grow Bermuda onions successful
ly, and we are inclined to think that
the White Bermuda would be the one
we would select for use under the
circumstances portrayed.
Little “Iron Rulers”
To Be Extradited
PARIS.—The French government
is demanding extradition of Gen
erals von Heinrich and von Graeve
nitz, who, as governors of Lille, eft
forced an “iron rule” which made
slaves of the people.
I j
f;
old k
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: &£fr.yaurjof>Hetif t
■irsAcmmct K
onlyJSoo v »
ton
Yes. only SI.OO is ail
I y° u neec * to send
'■ X I with order. Our spe-
\ /llB&l I cia! reconstruction of
Z S / /wv / abghtly used, stand-
AA'a / fIK / ard tires in good
condition gives these
JAiA / Am?// tires twice the amount
AAAfA / fobric of ordinary
/ Z®y/tires—makes them prac
puncture proof.
Oryx / easily be guaranteed
/•OA / Ajra*/F or miles. When tire or
Cu* - '. I arrive pay balance of
Iffr/ '/price quoted below. If not
PvCS /satisfied return them and we
If// ’’Hl return your money.
W r/Prices Cut V 2 and More
„ W-Z Low#st Prices Ever Offered
muTTr -'s! 308 Siza Tirra Tubes
5 40 S 1 - 90 84x4 ...4 9.1552.55
S' 4 !? 2 - 00 34x4)4.... 10.50...., 2.70
32x3)4.... 7.40 2.10 35x4)4.... 10.75 2.80
§> x 4 —• 8-75 2.25 36x4)4.... 11.252.90
*— b’- 36 36x5 • 12.00 3.10
83x4 .... 8.90 2.46 37x5 .... 12.50 3.20
your order today. State size, also whethez
wciiu straight side, c incher, non-skid or plain.
Remember, only SI.OO is all you send now. Pay bal
ance on arrival—money back if not satisfied. 5% dis
count when all cash accompanies order. Why pay deal
ers’ pncea w hen you can save so much money? RelineT
free with each tire. Supply limited so act quick.
MORTON TIRE & RUBBER CO. -
•»O1 Michigan Ave.. Dept. 257 Chicage, 111,
PEERLESS
PEA and BEAN HULLER
Ci a fin x-^. Oapaoity 3 to 4
j) I .OV >■ bushels per
.hour. Ball
‘bearing; light
One running. Will
Men thresh pear,
Turns beans, cane
i. “ * IwWnl Keet1 ’ etc ‘ lan
It With vsifl and screen
Easa t h o ro u g hly
clean the seed.
Order from this ad or write for circulars.
B. W. MIDIILEBKOOK3 CO.,
Dent, B, Barnesville, Ga.
5000 EvJfeJmiE
GOnn-tTCAP. Dcahl* Tt«»d Ttrw MW*
Aj£V : ';\ sent unslhy. vbIM,
/PViuA tion, end sro gowaaUwi for IWOO mUM.
COe£a\ GOdD-WEAK Tims do »w»y w.th lho
AA> /«> » trouble. The fort: (tat web»v»Bo.oW
KX5> /;*S»11 r.wlefied cuttcniere, creche, ctoU fWUJ
Z>s> lOfc I wenringnuelitlee end tndnrianpow*WCt
AZ> I ?■' GOOD-WEAR Tim rod TcbW.
fOSr W I Itellner FREE with every Mm.
pv Tube* ure guaranteed frees rioclU
XXz* ‘K ■ Sl«o Tlrre Tnbw Sire Ths® ‘4*H
<X> S .%x3 ...15 W 11.60 f ;2
X?> ‘S| 30x3G... 6.W 1.76 J1X4J4... JO.OT «.»
XX IF 81*3«... 6.75 1.65 ’W M.W »•&
KZ ft :3xXj... V.OO 2.0 «< ; »i*- • W J. <5
DCZ afi 81x4 B.(it 2.25 H-c-’ *••£?
K 82x4—8 415 2.G »•*
■-s Vff / 85il SM 2XO * <xs u,w 8,,i
\&/I Bend 82.00 deposit for rr.eh tiro mitni,
W <2. V" / baleneeC.O. D. Tirrc ebipped evbject to
your exarninetion. State whetner S, 8.,
C. L. (Q. D >, s»liun or N. S. is dwlrrd.
All stuns pries.
bood-weab w ft toe so.
MS? IbJuec lira. De*L 43 Cb«w#4 111
■SSH
n fnrr» of Firingcoatn. I II
1 cng.ne pricf M By in- w
ion. making iry factory I
direct io user I build U
Ivo you the benefit 9
9
he OTTAWA and you I
ral fen year gmruntee. R
Josh or Easy Terina- ■
elf while you ute H ■
'A?LLWL STARTS 3
W ™Aas J
I **H *1 tn Kerosene, Gasoline Caa JB
$ // FREE f"- 1 ,-
» J’vtts
f a '<Hp -J OmWIMFG co v3^ul>O’W F
L ** W «3«1 KIDS S«r««4. IgatifJH y
ff Ottawa. mu>»
Ovcr ell expenses. That's what D. J.
Collier of Edgerton, Mo,, did with an
ADMIRAL HAY PRESS
VrireruQlly admitted to bo th® moat powerful. Simplest, fastest hay)
taler made. 30 year® aeueccss. V. L. Corrine. Dongola, 111., aayn.,
*'My press h doir.gaa fine work as ever and this ie its lOtbeeer.QD,**
nC? jtT l Just send name and addrnsa
IT raw KT, Ci » today for our illustrated
» book rivinflr vainahloio-
formation on Hay Balin?, and rrnryi
special Cnehor Tim®offer that willjj ' ’i ■. s%?ywSZjy
enable you to make big money hay-/ ‘
taling thia ecaaon. Vy - 'r l
ADMIRAL jIAY PRESS COMPANY
® fi;t . 26 * K.nsae City, Mltaourl ,
0 at Half Price R
DO YOH want an Indian, m
Harley, Reading Standard, Thor,
Excelsior—single or twin—at half <S
price? We save you 50 per cent or a
wore. Good machines $35 and R
M® up. Every machine expertly -1
JUL rebuilt—tested cer- I
r ' tified perfect in every I
part guaranteed. I
CKgsSSSj-j) Better buys than new g
machines. MaU <a pos- ■
,al for OHr ree 8
list of bargain mo- j
torcycles. «
“WBSTEfifc BUPPLIHB 1
M COMPANY.
L SO3 Hayutln Bldg., fl
- Denver. Colo.
I ’ f.-ctyijir’
1
lIISE IT TEN DAYS "»
It easiest sHves
8 2!X oar J ,fe ‘ After trial, if pleased, pay our
5 DIRECT-TO-YOU PRICE of $2.65, and we
?®"l you FREE °nr $1 STROP and our $1
HONE. If Razor doesn’t please, just re
turn at end of ten days. The Middlebrooks
Razor will give you a lifetime of shaving
Satisfaction. We guarantee it for 25 years
Over 300.000 in use. CUT OUT THIS
AD and just say: "I accept this offer and
will pay you or return Razor promptly ”
Address
B. W. MIDDLEBROOKS CO.
8 BARHESVILLE, GA
7