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PROGRESSIVE PROGRAM FOR
JULY CALLS FOR ACTIVIY
ON BARTOW COUNTY FARMS
The Bartow County Progressvie Prosperi t y
Program,,which is being followed out by a large
number of farmers, calls for activity on the farm
during July, as can be seen by the following, as well
as for the ensuing months:
Farm Program For Month of July.
Plant collards for the home and
chickens.
Keep cultivatine all crops rapidly
and shallow.
Continue fight on boll weevil. _
Put top dressing nitrate soda on
corn.
Plant soy beans or peas in corn mid
dles.
Plant late Irish potatoes.
Plant late com and beans.
Provide shade for eattle nnd hogs.
Farm Program For Month of August.
Double your efforts in fight on boll
weevil. %
Cultivate all crops shallow.
Set out tomatoes and cabbage plants,
and plant a full fall garden—same as in
April.
Push hogs for September market—
best price then.
Have a community barbecue.
.. ii
Farm Program for Month of September
Cull chickens and fatten for market.
Prepare and begin fall harvest.
Sow rye, vetch and crimson clover
for cover and winter grazing crops.
Sow rye and wheat near house for
chickens.
Plant turnips.
Farm Program For Month of October.
Sow rape for pigs.
Plant more turnips.
Sow wheat, oats and vetch mixed for
winter hay.
Pick cotton rapidly.
Sow oats.
Dig sweet potatoes and put in cur
ing house. They market better.
Select your seed corn <fi the field.
Get cows on full feed for maximum
production. Highest price for dairy
products from October to April.
Put your children in school.
Pay your debts.
Farm Program for Month of November
Finish sowing oats, rye and vetch.
Turn under all cotton stalks.
Gather corn.
Sow wheat, to bread yourself, chick,
ens and pigs. (Don’t wait for a frost.)
Haul out manure and spread on grain
lands.
Breed cows to freshen early next
fall.
Breed sows for March farrow.
Pen best hens —ten hens to one roos
ter and begin feeding for early hatching
of eggs.
Turn and prepare garden for next
spring.
Clean out all ditches and bfiild up
all terraces. This is very important.
Put your money in the bank.
Farm Program for Month of December
Turn all and possible this month.
Prune all Iruit trees and apply dor
mant spray.
Push hard for early chicks, as early
pullets make best fall layers.
Haul out all rocks an<f dig stumps.
Take an inventory, check up and see
your prosperity.
Pay taxes and enjoy Christmas.
Bartow County’s Goal —Objective For
the Year.
The cow, sow and hen on every farm
home.
A cow-testing association.
A pure-bred bull association.
A co-operative egg hatchery.
Ten cheese factories in Bartow
county—five by 1924.
Increase in poultry production, 100
per cent.
Increase in swine
per cent.
Increase In the average cow produc
tion, 50 per cent.
Increase in the dairy cows, 100 per
cent.
Increase in cheese production. 200
per cent.
Increase in per acre production, 25
per cent
Organize pure-bred Holstein asso
ciation.
Organize pure-bred Jersey associa
tion.
Organize swine growers’ association.
One bale of cotton for every acre
planted.
Organize pure-bred poultry associa
tion.
Increase in the pure-bred calf club.
Increase in girls' canning and gar
den clubs.
Increase in girls’ poultry club.
Increase in the boys’ corn club.
Increase in the boys’ pig club.
One to five acres of alfalfa on every
farm.
One-third of all tillable land LIMED
each year.
Farm bureau membership increased
to 500.
Permanent pastures on every farm.
Bulletins from the U. S. Department
and State College of Agriculture, and
a good farm paper in every home.
Co-operative market associations to
market swine, poultry and other prod
ucts.
Evc-ry child in school and every
school house painted.
"Old Libby Prison.”
The Chicago Historical society says
•hat when the Libby prison was torn
down from within the present Coli
seum building many of the bricks
which were In the bona fide walls of
the prison were taken by the wrecking
company and became the toundation
for a livery stable. The contents of
the museum and some of the bricks,
however, are In the Gunther collection,
located In the building of the Chicago
Historical society.
PUN FOR CLEANING SILVER
Common Table Salt and Boiling Water
Are Useful— Bub With Good
Abrasive Polleh.*
j
A satisfactory method for cleaning
household silver, according to the
United States Department of Agricul
ture, is as follows: An enamel or
agate ware dish should be partly
filled with a cleaning solution of one
teaspoonful of common table salt to
each quart of water and placed di
rectly on the stove to boll. A sheet
of aluminum or clean zinc should
then be dropped Into 'the dish and
the tarnished silver placed in contact
with this metal. It is best that the
silver he entirely covered with the
cleaning solution and that the solu
tion remain at the boiling tempera
ture. As soon as the tarnish has been
removed the silver should be removed,
rinsed in clean water, and wiped with
a soft cloth.
Aluminum corrodes quickly In the
cleaning solution, so that aluminym
dishes of any-value for culinary pur
poses should never be used. Alum
inum ware, that would otherwise be
thrown away, or any Inexpensive piece
of the metal, will serve very satisfac
torily for cleaning silver. Zinc may
be used In place of aluminum, but It
becomes corroded and inactive in a
much shorter time. The electrolytic
method may be used as frequently as
Is necessary to remove the tarnish,
but It is necessary to rub the silver
with some good abrasive polish only
as often as may be desirable to re
store the burnished appearance.
PRUNES GOOD IN EMERGENCY
Addition of Few Chopped Nut Meats
and Decorated With Whipped
Cream Is Attractive.
Unexpected company—and nothing
in the house for dessert! Of course,
one wouldn’t think of offering guests
who have come from a distance the
plain old prunes the children had for
lunch —and there isn’t time to cook
anything. In one way or another al
most every housekeeper has been in
this dilemma. What one Ingenious
woman did was to pit and mash the
luncheon prunes, and add to them a
few chopped nut meats—half a cup
ful to a pint of prune pulp. She
stirred in a tablespoonful of lemon
Juice and two tablespoonfuls of sugar
and served the result with cream from
the top of the ndlk bottle. This des
sert became so popular she was called
on to prepare It frequently, and when
she wanted to niake it look very at
tractive—and was not bridging an
emergency—she put It Into individual
pastry shells and decorated it with
whipped cream. When she couldn’t
get whipped cream she made a me
ringue of egg-white and sugar and
browned it delicately before serving.
The children liked this prune and
nut mixture in their school lunches
instead of preserves, occasionally, and
served on plain crackers or between
two crackers, It was appetizing with
a cup of tea. The United States De
partment of Agriculture Indorses this
prune and nut mixture for these uses.
CODDLED EGGS ARE FAVORED
Plan Suggested for Cooking in Such, a
Way That Whites Will Not
Be Overcooked.
Many means have been suggested for
cooking eggs in such a way that the
yolks will be cooked and the whites
will not be overcooked. One of the
most satisfactory is by coddling, which
is done as follows: Allow a cupful of
water to each egg, bring the water to
the boHing point, remove- it from the
fire, put in the eggs, cover the dish
closely, and leave the eggs In the water
for about seven minutes. There Is
some uncertainty about this method,
for eggs differ in weight and also In
temperature at the time the cooking
begins. On the whole, however, this
result can be obtained by pouring hot
water over eggs, If the same dish with
the same amount of water is always
used, but each cook must make her
own rules.
A DOCILE PATIENT
"You need fresh air.”
"AJI right, doctor. Give me a
prescription for a toaring car and
I’ll hand It to my husband to have
filled-’’
80 CARELESS OF HIM
“George is so careless."-
“What makes you think so?”
“He went out yesterday and got
ls beautiful new fishing tackle all
wetl”
THE TRIBUNE-NEWS, CARTERSVILLE, GA. JULY 5, 1923.
GOBS OF FAT.
THE PREVENTION OF
OBESITY.
Physical fitness demands of us that
we do not get too fat Overweight
tends to reduce one’s ability to do
the necessary labor in any capacity;
besides, when it reaches a certain point
the health of the individual suffers;
he becomes an easy prey to certain
diseases.
In the vast majority of cases over
weight is due to ignorance or neglect
It has been said, “The cause of obesity
is the storage of food materials within
the body in the form of fat” Some
times glandular secretions become un
balanced or disturbed, producing an
undue Increase in fat. Of this type
we will not speak at this time. In
all cases of- overweight it is a duty
one owes to himself to consult a phy
sician.
Each person requires only a certain
amount of food to supply energy. The
fat comes from the food that is not
consumed for this purpose. The ma
jority of people do not eliminate this
excess food and It accumulates in the
form of fat. A few individuals do
eliminate, and the weight remains the
same, regardless of the amount ol
food /fliey consume. Most of us eat
too much and not the right kind ol
food.N
Redaction in weight depends almost
entirely on the villi power; If you are
too fat and wish to reduce it is en
tirely in your power to do so. You
should determine what your weight
ought to be and theta accomplish that
end. All food has a certain value;
this value is determined by the given
number of calories. The calorie is a
measure of energy value of food In
Just the same sense as a foot or a
yard is the value of length or breadth.
The energy requirements of the body
are expressed in calories. The amount
of exercise and labor you do deter
mines the number of calories neces
sary for this purpose.
To- reduce one’s fat the number of
calories must be less than the number
required, and in this way you can con
sume your stored fat and become thin
—you reduce.
The number of calories* of energy
required, as stated, varies, but for an
average man of 154 pounds at rest, 11
to 14 calories per pound of body
weight, or 1750 to 2100; at light work
16 to v lß to each pound of body weight,
or 2450 to 2800; aY moderate work 18
to 20 calories per pound of weight or
2800 to 3150; hard work, 20 to 27 tc
each pound, or 3150 to 4200 as a total
to be consumed per day.
The energy required by the body
does not vary directly with the weight,
but is dependent on the surface area
of the body. This also varies some
what with the age. The average as
taken above corresponds with 5 feet,
7 inches in height at the age of 40
to 44 years. This same man at 60
years old should weigh 158 pounds;
about five pounds can be added or
subtracted for each inch in height
Therefore as a rough measure of daily
calorie requirements the normal weight
in pounds can be multiplied by 15
where only light work is to b%done,
by 20 when hard work is required.
This gives us the food consumption
for the day.
The kind of food taken is also Im
portant; to reduce the body weight one
must consume a proportionately less
amount of carbohydrate and fat than
protein; that is, starches, sweets and
fat must be cut down.
It might be well for us to think in
terms of 100 calories; then each por
tion mentioned in the list below con
tains 100 calories:
3x2xl 1/2 in. lean meat.
2 large slices of bacon.
1 egg-
I banana (large).
1 orange (large).
1/2 large grape fruit.
2 moderate size apples.
I slice of bread 1/2 Inch thick.
I small glass of milk.
I pat of butter.
3 oz. of cream soup.
8 oz. consomme.
1 cubic inch of cheese.
3 teaspoonfuls of sugar.
11/3 oz. cream.
12 large peanuts.
6 walnuts.
Approximately 1 pound of uncooked
watery vegetables such as lettuce
cucumbers, tomatoes, spinach, etc
You cannot estimate accurately the
ealorles in meat, but approximately 1
pound of beef has 900, fish and ham
1300, pork chops 1460, bacon 2800, pork
sausage 2000, folws 1000, salmon 900
mackerel 600. Therefore, It will be
seen that all fresh vegetables that
grow above the ground are not fatten
ing. Dried vegetables are not so good
Leave off fats and sweets; use brown
bread, never white flour. Cut out
starchy foods.
The reduction In food should always
be accompanied by proper exercise, ol
which walking in the open is perhaps
the best. Keep the bead np, th
mouth closed, the shoulders back. Yon
can take such arm exercises as yon
wish. Too rapid reduction Is not de
slrable, but four or five pounds i
week can be done without trouble. The
result rests entirely with the indivtd
ual; as statqd in the beginning, it de
pends on your will power.
The Georgia State Board of Health
advises all; those who anticipate goln?
on a diet consulting their physician
first.
This paper surely hopes that the
coming legislature will provide ampl)
for our State Board of Health.
Must Have Constancy.
W’them constancy there is neither
love, friendship, nor virtue in the
world.—Addison.
Bartow County
Is Growing—
You Can Help
Wont You Do It?
What Bartow
Folks are Doing
J. B. Bailey and M. L. Up
shaw are also subscribers to the
Cream Separator “living; at
home plan,” having added cows
sufficient to make it worth while.
The weekly or monthly cream
checks, from the twenty shippers
of Separated Cream, counts big
in the aggregate. Let’s increase
the milk flow and cow numbers.
W. B. Bradshaw, with his 12
cows, finds a profit that is direct
ing him towards a goal of a select
ed herd of 40 good milkers. Go it,
Bill, we are with you.
Henry Milam and Bob Mc-
Cormick say they must have a
SILO, and going to build onfe this
summer. They are Bartow’s sal
vation. We ought to have 100
Silos in Bartow, for they would
feed and increase the milk flow
of over 3,000 cows, and produce
a cash yield of over $360,000.
The 50 patrons of the two
cheese factories are heroically
enthused with the necessity of
“GROW YOUR OWN FEED”
and laying down a program of
saving the freight on store-bought
cow food.
J. Hugh Gilreath, a soil build
er for the last ten years, has al
ready planted and exhibits, mod
estly, over 40 acres in O-Too-Tan
beans. His five-acre crop of Yel
low Sweet Clover, the best soil
builder known, and an everlast
ing re-seeder, is a sight to behold.
His cotton crop, planted after last
year’s O-Too-Tan beans, is the
best in the county.
W. C. Hogan and C. C. Dover
are not only bee experts, but will
one day show Bartow folks that
caring for bees makes money for
the boss.
AND—-
Bartow County, with her
11 different minerals, has
over 400 laborers at work,
shipping over 50 cars each
day, with a monthly pay-roll
of over $40,000, is an appre
ciable asset as well as a big
opportunity for the “living
at-home” producers.
SO
Let’s increase our “doing.”
Reading, Study and Work will
make any new venture.
THEREFORE—
Let’s get down to facts, and for
get our predjudices!
CAN THIS BANK HELP YOU?
BANK OF CARTERSVILLE
Carsersville, : -: . Georgia
The New Day is Coming-
It’s Here
i •
“The old story retold’; latent facts
brought to light; new visions beheld; the old
rut and inheritances of grandpa abandoned;
the necessity feu* a change, are all evidences
of a “new day.”
The genial secretary of the Atlanta
Chamber of Commerce, Mr. B. S. Barker,
was with the Cartersville Chamber of Com
merce Tuesday. You absent ones missed
much. The evidenced of his new vision, the
new viewpoint of that great city organiza
tion, their efforts to spend time and money
towards the state’s greatest need—repair
the soil and restore the farmer on the “living
at home” plan-—is evidence of “anew day.”
#
The Chicken train has been in Carters
ville twice.
Never before.
Let’s add zeal and intelligence and have
this poultry car coming weekly.
Let’s unite as citizens, banks, business
men and put in that 10,000-egg incubator,
that it may be ready for fall work.
It’s Not Too Late
But let’s lay down a big home food pro
gram, and add from time to time the Cows,
Sows and Hens, that smaller acres may
prove to yield more profit than fields and
wildernesses of-worn-out lands.
The heroic conception and efforts of
many Bartow county farmers and citizens in
the necessity of SOIL BUILDING and LIV
ING AT HOME is bringing about in Bartow
an advancement that will prove the “new
day” is on the way—fast.
Let’s build the Silos—establish the Incu
bator —raise the Feed—ship the Cream, and
have weekly hog shipments in car lots.
Can this bank help you? >
Yes —it means work, but—
It’s only the working man who “gets
there.”
The idle, indolent and improvident are
alWays punctured by the way.
Take up the
Bartow County Progressive
Prosperity Program