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Southern Agricultural Topics.
Modern Methods That Are flelpful to
Farmer, Fruit Grower and Stockman.
Corn Facts and Figures.
Dr. Tait Butler recently delivered
an add re on corn culture before
Fanners’ Society at Pendleton, S. C.
In the course of his address Dr.
Butler said:
As the corn crop is grown for
food purposes only we should
its food value and harvest it so as
obtain the most from it. Taking
whole corn plant—
Forty-six per cent, is ear (grain
and cob).
Fifty-four per cent. Is
(stalk, blades and shucks).
But the animals are able to use
feed a larger percentage of the
than of the stover, hence the
value of the corn plant is:
Ear fifty-one per cent.
Stover forty-nine per cent.
The greatest food value will
obtained from the plant when it
put into a silo and fed as silage.
When harvested for .the grain
ears the whole plant should be
and the stover used as feed for
stock.
Pulling Corn Fodder is Expensive,
Wasteful and Does Not Pay.—In
periments made to test the effect
pulling fodder on the yield
weighed and shelled corn per
the following results have been
tained:
Georgia—Pulled, 23.9 bushels
acre; untouched. 27.3 bushels
acre. Loss 3.4 bushels per acre.
Florida—Pulled 28.2 bushels
acre; untouched, 31.1 bushels
acre. Loss 2.9 bushels per acre.
Mississippi—Stripped. 35.5
els per acre; loss, 8 bushels per acre.
Topped, 29 bushels per acre; loss.
14.5 bushels per acre. Untouched,
43.5 bushels per acre.
Alabama (two trials)—Loss, 4
bushels per acre.
Average loss, C bushels per acre.
Fodder Obtained.—Georgia—2 7 0
pounds per acre.
Florida—580 pounds per acre.
Mississippi—936 pounds per acre
(tops included).
Average—695 pounds per acre.
These figures indicate that on an
average six bushels of shelled corn
per acre were sacrificed for 595
pounds of fodder, and the labor and
cost thrown in.
The feeding value of six bushels
of corn Is nearly as great as 595
pounds of fodder, therefore the man
who pulls fodder pays for this fod¬
der obtained in loss of corn and lias
the pleasure he gets out of the de¬
lightful task of pulling fodder as his
sole reward.
One acre of corn, yielding twenty*
five bushels of shelled corn, will give
an average of over one ton of stover
(stalks, leaves and shucks). To har¬
vest an acre and shuck the corn
shred the fodder costs from $3 to
$3.50. A ton of stover is worth as
much for feeding as 1500 pounds of
timothy hay bought from the North
for $25. This stover costs $3 a ton
to secure with the harvesting of the
corn crop thrown In, and if fed to
steers they will pay $5 a tdn for it.
At least they have paid me that much
l’or it for the last three years.
1 X
Make Your Bushel Crates.
Our illustration shows a substan¬
tial bushel crate that may be made at
very little expense and which, once
well put together and properly cared
for, will last for a very considerable
length of time.
The side and end slats, if an espe
The Bushel Crate.
daily substantial and lasting crate is
desired, may be made of half-inch
stuff, preferably of some light wood.
The bottom may be made of half or
three-quarter-inch stuff, the latteJ
being preferable. The corner posts
should be made of good, clear mate¬
rial 1*4x2 inches. The crate is nailed
together with the corner pieces on
the outside to prevent the bruising of
fruits and vegetables.
Shipping Vegetables.
The suggestions given below were
condensed from an address given by
iHon. John Parr before a Louisiana
State Horticultural Association meet¬
ing:
Beets, turnips, parsley, shallots,
mustard and spinach packed for
shipment, should be placed in sugar
barrels and iced with from seventy
five to one hundred pounds of ic&
Packed in this way they can be ship¬
ped from New Orleans to Chicago or
’New York with practically no loss.
| Lettuce, endives and escarole should
j | also iced be with shipped about in twenty-five sugar barrels pounds and
of Ice.
Cucumbers can be shipped in bar¬
rels or small crates, but if barrels
are used the same should have ven¬
tilation and be lightly iced with about
•twenty-five pounds of ice. The first
cucumbers of the season carry bet
tr»r when wrapped in brown paper
and shipped In small crates.
Egg plants should be shipped the
same as cucumbers, while small
crates, hampers and boxes may be
used for tomatoes.
Ship green corn In sugar barrels,
well ventilated and well iced.
Muskmelons should be shipped In
barrels or small crates; watermelons
in bulk.
Ship snap beans in bushel and half¬
bushel hampers, or in two-thirds
bushel and one-bushel boxes. Do not
ice.
White celery should be shipped in
barrels containing twenty to twenty
five bunches to a barrel and should
be'xvell ieed.
Okra should be shipped the same
as beans and no ;lce used, except
when picked in barrels and it is best
then to use whole blocks of ice,
standing the cakes up in the middle
of the barrel and packing the okra
around’ them. ■
Potatoes may be shipped in barrels,
sacks or hampers. They are the
easiest of all vegetables to ship, as
they do not rot so quickly as other
vegetables.
When it is possible vegetables
should be shipped by freight, prefer¬
ably, of course, in refrigerator cars.
Express rates are usually too high
j to leave much of a profit for the
• grower, after an allowance has been
made for shrinkage, loss*and com¬
mission charges.
It should be borne in mind that
a well-packed package and one that
is as attractive as it can be made,
will always command a larger price
than a poorly packed, unattractive
package.
■ v <r -
Fertilizer to Use After Peas.
A correspondent writes as follows:
“In the month of September I cut
stalks and peavines and turned all
in, breaking as deep as I could with
one team. This was followed by a
heavy top-dressing of lime. What
fertilizer should I use on this to
grow corn, cotton, peas, potatoes and
oats this year?”
It Is probable that this land needs
phosphoric acid and potash. If you
have turned down a growth of pea
vines, these have added organic mat¬
ter that will go through the process
of nitrofleation and will furnish all
the nitrogen needed by cotton and
corn. And the best thing you can
do for the future of your land will
be to use some of these on the pea
crop and make hay of it to feed to
stock and make manure. Tho best
thing you can have for corn is barn¬
yard manure and the peas will help
you get this. Then adopt a regular
system of rotation, and farm instead
of dosing the soil with fertilizer for
every crop grown. A mixture of
300 pounds of acid phosphate and
twenty-five pounds of muriate of
potash will be of use on the cotton
and corn, but if you feed stock and
raise manure you can put them with
peas .and let them do the rest.—W.
F. Massey.
What the Teeth Will Tell You.
Between two and a half and three
years old the horse has the two mid¬
dle teeth in the lower and upper jaw
developed; between three and a half
and four years he has four teeth in
the lower and upper jaw; between
four and a half and five years old
he has six developed, or as horsemen
say, he has a full mouth at five.
Stallions and geldings have tusks;
mares usually do not.
After this we go by the appear¬
ance of the teeth, or rather the
marks or cups or black marks, as
they are called, in the teeth. At six
the marks in the two middle teeth
of the lower jaw have about disap
appeared; at seven those in the next
two teeth have almost vanished; at
eight those in the corny teeth of
the lower jaw have nearly gone; at
nine those in the centre pair of the
upper jaw have about gone; at ten
those in the next two have about
gone; at eleven the marks should be
out or nearly out of the corner
teeth of the upper jaw.—Progressive
Farmer.
Profitable Beekeeping
The main element in profitable bee¬
keeping is to have the stocks strong.
Those who are unable to do this ought
to keep out of the business of keeping
honey-bees. A good many things need
to be remembered and practiced in
order to succeed in this business. The
colony must have steadily a fertile
queen or it will perish.
THE PACE THAT KILLS IN HOSPITALITY.
SMALL INCOMES UNEQUAL TO STRAIN.
Young Matrons Sacrifice Health and Happi¬
ness Trying to Rival Wealthy
Entertainers.
IH. JM o u n t,
There are few things more delight¬
ful than to give ana receive'^hospital¬
ity, and few things more nerve rack¬
ing than the effort of persons of lim¬
ited means to entertain on tlis scale
of the wealthy who can afford the
best talent procurable to furnish a
feast and its accompanying diver¬
sions.
Must ancient hospitality cease, or
will modern hostesses consent to of
fer it in a sane and simple fashion?
This Is a question which disturbs
many ranks of society.
No better illustration of a false
standard adopted by many in this re¬
spect could be had than is furnished
this season, when little entertaining
is bein^-done and some have abjured
its pleasures, altogether because it
has become a 1 fad to surround it with
an ostentation as expensive as it is
unnecessary to real enjoyment.
Too frequently one hears of mat¬
rons in the heydey of youth and
strength retiring to sanatoriums for
treatment because they have broken
down under the strain of entertain¬
ing. M-any women have abandoned
homes and gone to live in hotels be¬
cause they §aid they could not stand
the constant round of dinners and
luncheons expected them. Brides ere
the wane of their honeymoons have
collapsed from the effort to show suit¬
able hospitality to friends who had
bestowed attentions upon them at the
time of their marriage. The habit of
foreign travel has grown with num¬
bers of housewives, who claim that
only in this way can they escape the
exhausting duties of a hostess.
Do any of us recall a time when our
grandmothers were laid up with ner¬
vous prostration after dining rerkember their
friends? Do . any of us
seeing them lose their calmness over
the selection of table equipments and
fret themselves into headaches and
“nerves” for fear that their table lace,
furbelows and' service would not com¬
pare favorably with those of some;
wealthier acquaintance? Least ’of all,
do recollect seeing those 1
any of us
stately dames offer presents to a
guest after a repast?
Costly -Table Coverings.
It never occurred to them to pay
their friends for accepting . hospital¬
ity. It never .occurred to them to cov¬
er their tables with lace instead of
damask. Flowers did not overload
the board, nor were-! elaborate place
cards considered necessary among
friends. As for ribbons and sashes,
they were relegated to the nursery
hospitality was lavish and constant:
their tables as handsome as fine nap
ery, china, crystal,, cut glass and sil¬
ver could make them; their own but¬
lers were in charge of the servihg
men; their own cooks in charge of
the kitchen. There were no souven¬
irs to purchase, no needless adorn¬
ments to provide. Hence there was
little to worry about or to induce
nervous breakdown after a succes¬
sion of house parties.
An overdressed table is like an ov
erdressed woman—fatiguing to the
eye. Were the modern housewife of
average means to copy the mode of
giving dinners established by her
grandmother she would be able - to
afford such chefs and butlers of her
cwn as to dispense with the neces¬
sity of turning half her house over to
hired caterers and their assistants.
And should she prefer hired caterers
at least she would not be burdened
with anxiety lest a lace tablecloth,
worth thousands of dollars and Impos¬
sible to duplicate, should be injured.
Wealthy New Yorkers have dined
from lace bedspreads wrought by
royal fingers centuries ago, , altar
cloths whose wonderful tracery was
designed by great artists of the past
and wall hangings which once lent a
delicate effect of coolness to Italian
palaces tapestried with blue; they
have glimpses between china and
crystal of magnificent embroideries
wrought in colors by artistic Orien¬
tal fingers and take mental notes as
to whether the work was done in the
Orient or in America, how many
thousands -were paid for a rare wall
panel tablecloth' of ; Flemish lace and
whether the hostess often ripped out
its centre an’d motives for use j n I
dress trimming.
Souvenirs and Place Cards.
Manv newly married couples to-day j
are oppressed with the idea that they
must secure just such costly cover- \
ings for their tables, and will often
even so into debt and suffer hard
ships in other ways to obtain them,
forgetting that a congenial company,
and ’ that
properly amused aware 1
their hosts have not exceeded their j
means in providing accessories to the {
appetizing meal served them, will or j
should feel at ease and enter into
unrestrained enjoyment of one anoth- |
er’s society with not a thought of the j
tablecloth.
The p:ep 2 .)Hi:on and serving of the
:f '
most delectable dinner is a matter of
trilling trouble and cost as compared
to the care and sums expended for
wholly inappropriate table lace,
which many visitors do not respect a
hostess any the more for so using,
and for elaborate decorations and
souvenirs, These young couples sel¬
dom imagine that the candelabra or
candlesticks and shades which it has
been such a burden to obtain would
no j p e niissed by their guests provid
ed the sidelights or chandelier globes
were veiled in the right tint and fur¬
nished sufficient illumination. They
know that some wealthy persons do
not like nor use table lights, but be¬
cause they are costly ornaments
these young people imagine they must
have them. For the same reason they
imitate the fad of certain social lead
ers by using some one flower upon
their tables at every luncheon or din¬
ner-in the season, generally selecting
the fashionable blossom they can
least afford. A few inexpensive flow¬
ers prettily arranged would give
just as charming an effect and prob¬
ably win the silent approbation of
those in whose honor they were pro¬
vided.
Sometimes the souvenirs and place
cards of the rich are merely dainty
trifles, imposing no sense of obliga¬
tion upon the guest for the one, nor
feeling of envy that she h4s never
obtained anything so charming as the
other. If a well meaning friend men¬
tions this to a young coupie strug
gling along on an income pholly inad¬
equate to- ostentatious entertaining,
they often say, with , a sigh, that
“rich people can afford to be simple,
and noor people can’t, So the bride
purchases souvenirs that her guests
would perhaps far rather not accept,
and breathes a fervent hope _that her
trousseau will last until Doomsday,
since means to replenish it appear a*
distant.
Another expense which many a
young hostess undertakes is that of
getting such imported vegetables
and fruits as are out of season, and
consequently expensive. Her chef
tells her that he can prepare fine qual¬
ities of tinned vegetables, so that
they will taste just like the fresh ar¬
ticle, which costs nearly ten times
as much. The young entertainer,
however, would not dare permit a sub¬
stitution to which her wealthier sis
ter would be indifferent. She knows
that fashion demands viands out of
season, and she gets them at any
cost. She is also as insistent about
the selection of expensive fish and
meats and the provision of several
varieties of wines. By the time
she reaches the wine list, her ex¬
penses have mounted so high that
she errs on the side of variety rather
than of qualit?, and purchases all the
different kinds she thinks she ought
to serve, leaving it to her guests si¬
lently—and often impatiently—to real¬
ize what she should have provided.
Simple Pleasures Forgotten.
Art in entertaining has not changed
nor has human nature. The greatest
degree of enjoyment is compatible
with the greatest simplicity in hos¬
pitality. People today appreciate
well cooked luncheons and dinners,
brilliant conversation and just enough
of floral adornment, and, per¬
haps, music, to give an aesthetic
to things material, just as their
enjoyed them three and
score years ago, when conversa¬
tion was practised as a fine art for
use and wit was as neces¬
to ?, feast as good wine.
•Simpler modes of affording amuse¬
to friends, such as an invitation
the evening with cards or music,
do not appear to suggest themselves to
many young couples. They are in¬
by the true spirit of friendli¬
which would have a guest break
bread with them, but too often this
spirit of the home is clouded
ostentation, and the straining to
a form of hospitality only jus¬
in the rich makes itself un¬
felt, while many desir¬
acquaintances draw aloof from
whose methods of entertaining
hey are unwilling to copy.—New
Tribune.
The Feminine Playgoer.
A lady is infinitely better behaved in
a L ° ndon the * A tr * a i^n is. She
raake ° f much setter and a more in
elhgent onlooker. If. however, she
has a relative or a friend in the piece,
she ceases to be a P art of the audi
^ nce s h e becomes a terror.—Weekly
Dispatch.
A Mere Trifle.
Mrs. Back Bay—Mercy, Bridget, you
broken that 400-vear-old vase!
Bridget .with relief)—Oh. well,
mum, i: it was an ould thing liko that,
yez can take it out av me next week’s
wages.—Boston Transcript.
' 5 - V
An Arctic Circle Doctor.
Dr. James F. Rymer, a natir e ol
Croydon, will soon gain the distino
tion of being the first fully quallQed
English medical man to carry on p rc
fesslonal work within the Arctic Cir
cle.
A few days ago Dr. Rymer left Ed
menten, Alberta, Canada, on a lcnelj
journey of 1,800 miles along the Atha¬
basca. and. Mackenzie rivers, His das
tlnatfcii Is Fort Good Hope, which is
about 100 miles within the Arctic Civ
cle. He does not propose to retarr
to civilization fer at least three years
■Dr. Rymcr’s patients will be Indian
and Esquimaux.—London Dailv n GW3
DON’T CU r YOUR CORNS.
If you suffer with corns, bunions, sere,
callous spots on tho feet or soft corns be
tween tho toes, go to your druggist or send
25c. by mall for Abbott’s bast Indian com
taint. It cures quickly and permanently
without cutting, burning or “eating” tho
flesh and leaves no pain, or sprenesa. Ad¬
dress The Abbott Co., Savannah, Ga. <
Aeccrdmg to Dr. Hadle j • president
of Yale, the idle rich are the curse
of tho country.
John R. Dickey’s old reliable eye water
cuces sore eyes or granulated lids. Don’t
hurt, feels good; get the genuine in red box.
Advises the Newark News: The
housewives of the country should
chip in and erect an imposing monu¬
ment to the servant girl who recent¬
ly died in New York after remaining
with cue family thirty-two years.
ECZEMA CURED.
J. R. Maxwell, Atlanta, Ga., says: “1
suffered agony with a severe ease of ecze¬
ma. Tried six different remedies and was
in despair, when a neighbor told me to try
Shuptrine’s tettebine. After using $3
worth of jour tettebine and soap I am
completely cured. I cannot say too*much
in its praise.” Tetterine at druggists or
by mail 50c. Soap 25c. J. T. Shuptbine,
Dept. A, Savannah, Ga.
DUMB SUFFERERS.
Patient—Do you think raw oysters
aro healthy ?
Physician—I never knew any to
complain.—Judge,
Northern and Suuu.oi-n Roasts.
The Northern idea as to coffee is to
roast it a light brown and brew it into
a thin liquid resembling tea. The
Southern idea is to roast the coffee to
a rich, dark brown and make it into a
.thick black, • frothy liquid of pro¬
nounced strength and flavor..
The Southern roast is by far the
most economical, for a very small
quantity with an extra amount of
water will give a coffee up to North¬
ern table standards, while the usual
quantity made in the usual way satis¬
fies the Southern taste for a strong
sustaining beverage. These facts
should be kept in mind in buying
coffee. To be assured of satisfactory
results, one should use a brand pre¬
pared according to Southern idea—
say Luzianne Coffee, put up in New
Orleans and now sold everywhere
throughout the South. We know of
no better brand on the market for all
around family uso and for economy
of expenditure.
Dutch Sumatra in revolt, Portu¬
guese Guinea in revolt, Japanese Kor¬
ea in revolt, British India seditious—
a hard time, my masters!
Sv.vi
V'
/ML
This woman says that after
months of suffering' Lydia l>
Pinkkam’s Vegetable Compound
made her as well as ever.
Maude E. Forgie, of Leesburg,V a.,
writes to Mrs. Pinkham:
a 1 want other suffering women to
know what Lydia E- Pinkham s vege¬
table Compound has done for me. io r ■:
months I suffered from feminine ib’
so that I thought I could not Lye. t
wrote you and after taking Lvdia B
, Compound, and
Pinkham’s Vegetable prescribed i
using- the treatment yon now
felt like a, new woman. I am
strong, and well as ever, and thank" you
for the good you have done me.
FACTS FOR SiCSC WOMEN.
For thirty years Lydia E. iiflk
ham’s Vegetable Compound, been the
from roots and herbs, has
standard remedy for female v- >f
and hap positively cured thousands e
women who have been troubled v, if a
displacements, inflammation, ulcera¬
tion, fibroid tumors, irregularuvs,
periodic pains, backache, that -par¬
ing-down feeling, flatulency, indiges¬
tion, dizziness or nervous prostration*
Why don’t you try jt ?
Mrs. Pinkham invites all sick
women to write her for advice*
She has guided thousands to
health. Address, Lynn, Mass.
