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FARM BUREAU DEPARTMENT B. M. DRAKE, Secretary. PostofBoe, Turin, Ga. Residence phono 3523. Office, Chamber of Commorco. Offico phono 45. MISS LORINE COLLINS— Home Demonstration Agent Postoffice, Newnap, Oa. Residence phone 399-J. Office, Chamber of Commerce. NATIONAL CONVENTION OF THE FARM BUREAU FEDERATION— Tlie Farm Bureau Convention which assembled Inst week In Atlanta repre sented tho largest body of organized farmers In the world. Hoprosentutives from over forty States wore present, and tho representation from some of tho States was lnrge. The State of Ohio, which is ono of the strongholds of the •organization, hnd over ono hundred dele gates present, nml n line lot of busi ness farmers they wore. Reports from tho various States show- ■ed tho awakened consciousness of tho farmers everywhere attacking legislative nnd economic questions in a fair and brond-mindod but determined spirit. Tho same national officers wore rc- ■eloctcd. Ono of tho notable fenturos of tho mooting was the address of I’resi- •dont Howard, who impressed mo as a most dependable man—a lender whoso strength Hob in his lovol-hondednoss, ehnr actor nnd courngo, I would ho willing to follow his lend a long way, and judg ing from tho enthusiasm of the rank and file'of-the convention, this was tho general fooling. Anothor notablo feature of tho con vention was tlie speech of Congressman AndorBOn, of Minnesota. His masterly presentation of tho situation, ns indi cative) of the trend of leadership in tho National Congress, is a hopeful sign for the future. Tho question of marketing was prom inent throughout tho convention, every section showing tho greatest interest Whon any marketing question came up. Tho groin marketing plan and livestock marketing plan workod out by the Form Breauu woro discussed at Borne of the isossions, nnd tho indications aro that they will mean a groat chnngo for tho -bettor in marketing these commodities. Tho Cotton Marketing Association which has been inaugurated in Toxns through the Farm Bureau was also dis ■cussed, nml it seems to bo only a ques tion of tlmo whon tho entire South will -adopt this or somo substantially similar plan for marketing our crops. Nobody could have nttendod tho con vention without boiug impressed with the rocord of its achievements in tho short space since tho national nssocia tion was organized, and its potoutiuli tios for future usefulness. B, M. Drake, County Agent. KILLING 1)£>RK— Those interested in killing and cur ing pork hIiouIiI get Bulletin No. l.ISll, “Fork on the Farm.’’ Below are somo recipes from this bulletin: Pickled Pork.—Fntbacks cut into suita ble pieces for curing are generally treat ed in the following manner: The pieces of meat nre packod in a container nml a pieklo mndo of tho following ingredi ents is poured over tho infcnt: To 4 gallons of water add 10 pounds of salt and 2 ounces of snltpotro for eaoii 3.00 pounds of moat. Cook picklod pork thor oughly before it is oaten, thus avoiding trichinosis, a disonso likoly 1 to roault from eating uncooked pork. will keep through the winter when placed in n modern sweet potato storage-house. There uro n number of types of sweet potato storage-houses now in use that . giving satisfactory service. I hey all, however, adhere strictly to a few very essential underlying principles. Those pro provisions for heat, ventila tion and tho prevention of certnin fluc tuation' in temperatures after the eloso of the curing period. Tho ordinary coni stove is one of the common devices for heating sweet potn- to storngo-housos. However, oil stoves and steam pipos nre also used for this purpose. The heat iB started ns the potatoes are brought in and the tempom- ture of the stornge-room is maintained nt a temperature of from 85 to 90 de grees for 8 or 10 days, or until the po tatoes show slight signs of sprouting. Houses built following the plans of the U. S. Department of Agriculture are generally most satisfactory. Where one of those houses is to servo a com munity of growers it should be divided into several sections, which mny bo filled wltii potatoes and cured separately from the other sections. This makes it pos sible to coceive the potatoes nnd euro them us they are brought in over a pe riod of scvornl days, or even weoks, with out subjecting any ono lot to a long period of heat. T|io common method is to storo the potatoes in busliol crates and separate the tiers of crates with 1-inch slats so ns to provide an air circulation. Tho owners of the storage-house clinrge the growers from 15 to 20 cents per bushel for curing and storing the potatoes, The bushel erntos this season nre costing from 12 to 18 coats apiece, and the grower is required to pay for theso oxtra ho takes thorn from tho storage-house. Sometimes tho storage charges on tho po tntoes nre fixed to include the crates, The grower Is allowed to take out any number of bushels from time to time ns he finds biiIo for them. However, it is necessary to regrade nnd repack the potatoes in tho crates ns they are taken from storage to mnko a salnblo pack even though no rot is present, ns , the khrlnkago must be provided for. H. P. Stuckey, Director Georgia Experiment Station, RESOLUTIONS BY MEMPHIS CH AM BER OF COMMERCE. Whorens, during this year much di versified farming was practiced in the Southern States, resulting in greater crops of grain, food nnd foodstuffs than hns over- been grown In said territory before; nnd, *" Whereas, this result was undoubted!,V brought about by the co-operative of forts of the farmers nml business in forests of tho entire territory in which cotton is grown; nnd, Whereas, wo believe the permanent prosperity of this section depends on the same program of safe nnd anno farm ing for the year 1922; nail, Whereas, the financial condition of Europo is now, nnd must bo for some time to ocme, in n chaotic condition, mid it is unwise agriculturally for the cot ton-growers of the South to produeo more Pickled Pigs’ Feet.—Tho feet may bo'cotton than the world in its present crip -used for pickled pigB’ foot oj- pig’s-foot plod industrial nnd financial condition .jolly. In preparing pickled pigs’ foot, lean usu nnd pay for; and, 1 place them in salt pickle nJr Bovornl Whorens, the boll weevil has spread -days. Thon boll thorn for a varying over practically all of the cotton-grow- ''length of time, depending upon tho size Jug nren, nnd it is hazardous for any far- of the foot, tnking enro to roniovo them j mer to rely upon the growing as large from tho kottle before the separation of nerengo in cotton ns heretofore, tho moat from the bones. Split tho feet lengthwise, place them in a jar or 'Other recoptaelo, and covor with vinegar, to which bay leaves, allspice and whole fblack popper have boon added. Pig’s- foot jelly is prepared by curing tlie fcot for several dnys ill salt pieklo, after which thoy should bo boiled until tho ’moot separates from tlie bono. Add vine gar, nllsplro nnd poppor, and pnek into •molds. Making Sausage. — Trimmings nnd be wnsted mny bo converted into somo ipioccs of meat which might otherwise •form of sausage. Sausage making is •a trndo well worth lonrnihg. Often on 'the form whon animals are butchered for homo consumption portions of tho carcass nro not utilized to the hoBt ad vantage. A demand for fresh nnd smok ed country sausage always exists, nnd it is just ns important for ovory farmer to know how to mnko good snusago ns it is to Know how to, mnko good hams and bacon. The only equipment uoces- ..nary to mnko Bnusngo is n meat cutter with a stnffer attachment. A knife, cord i string, nnd casings or muslin bags also will 'bo needed. Muslin bags can bo made of any size, but the most convon iont aro 12 inches long and 2 inches in dinmetcr. When sausage is stuffed in muslin bags they should ho paraffined after stuffing. Sausage stuffed in mus lin bags nnd paraffined keeps longer and hotter than in casings. When sot in a cool plnvo sausage will keep very well in stono crocks or tin pans if n layer of hot lard or paraffin is poured over tlie top. Pure Pork Sausage;—Good pork snu sage mny be made as follows: (15 lbs. •fresh lean meat, 35 lbs, fat, 1% lbs, salt, 2 ounces line sage, -I ounces black pepper. Cut the moat into small pieces, mix and add the spices, and then put through tlie grinder, using the small " plate. After it is well.ground, mix thor cuglily to be sure that it is uniformly seasoned. No water should be added if tho sausage is to be stored away bulk. If it is to be stuffed in casings u little water may bo necessary to soft.: the meat so that it will slip easily into the casings. Cook thoroughly before eating. Lorine Collins, County Home Demonstration agent. o COMMUNITY SWEET POTATO STORAGE HOUSES-j- Thc curing nnd storing of sweet po- ■ tatoes in especially constructed storage- houses, so that they will remain in first- class condition throughout the winter, has long since passed the experimental stage. If the grower will do his part in the way of growing woll-matured, dis ease-free potatoes and handle them with enro in harvesting, he may feel a cer tain sense of security that his potatoes Now, therefore, be it resolved, that we urgo tho fnrmors and business men o‘f tho South to make a united effort to se cure the following results: 1. Tlint tho -farmers and business in terests bo nrgod to co-operate in plant ing an ample acreage of |n$in, food and other crops for the coming’yenr. 2. That every farmer make an inde pendent living by producing on his farm all home supplies, such ns- the soil and 1 climate will permit. 3. That wo earnestly appeal to the cotton-growers that tho present price of cotton bo not permitted to, tempt a dis regard of the rules of safe and sane farming and invito a return of the dia- astrous conditions of 1920-1921, Be it further resolved, that this co operative movement for better farming is designed nnd intended to represent nnd to have tho support of the entire' banking, commercial, industrial amt agri cultural interests of the South, nnd to' this end wo solicit and urge the- active co-operation of all organizations repre senting the several interests named. Allco—“Tlint was an expensive pres ent you sent. Gladys, How much did you pay for itf” Virginia— 1 ‘ V don’t remember tho ex act. amount, but I left the price tag on it.’’ SLOAN’S RELIEVES NEURALGIC ACHES F OR forty years Sloan’s Liniment has been the quickest relief for neuralgia, sciatica nnd rheuma tism , tired muscles, lame backs, sprains and strains, aches and pains. Keep Sloan’s handy and apply freely, without rubbing, at the first twinge. It eases and brings comfort surely and readily. You’ll find it clean and non-skin-staining. Sloan’s Liniment is pain’s enemy. Ask your neighbor. , At all druggists—35c, 70c, $1.40. Sloa Liniment Tb$tortttr« off akin itch Will quickly be relieved by Applying before retiring, Dr.Hobson’sEcxemaOmt. ment.OneofDr.Hotoon'a Hobsonjs Ointment* Sweaters Bath Robes KERSEY & PRATHER Scarfs and Shawls Why Not a Useful, Wearable Gift . This Xmas? She’ll Like It. A sane, plain, economical and glorious Xmas. Things women like at prices you’ll gladly pay. i m id* i ■ .f Furs 9.75 85.00 Blouses 2.95 ‘3 15.00 Petticoats 2.25 10.00 Silk Lingerie 1.95 to 6.50 Hosiery 40c t0 5.00 Gloves 1.00 > 5.00 Handkerchiefs 10c to 50c Parasols 6.95 to 8.95 I I ?■ i Neckwear 50c 3.00 Kimonos 2.95 to 12.50 Luggage 8.95 ^ 35.00 Beads 95C to 3.00 Fine Corsets 3.75 12.50 Brassieres 50c to 2.00 Dresses 9.75 to 39.7S Coats 19.75 49.75 for Friday and Saturday! 1 One Thousand Handkerchiefs (New and beautiful styles) 19c each—Three lot 55c Values 2Sc, 35c, 40c.each Think 1 Nearly Christmas, and savings of 6c to 21c on each Handkerchief, ' No ’phone or mail orders—Come see them. KERSEY PRATHER