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6
NEWS AND VIEWS FOR THE PROGRESSIVE FARMER
South’s Tobacco Crop
Is About Harvested;
Price Was Satisfactory
In the gulf states and a few oth
ers the crop has not been harvested,
barned and 1 cured, but much of the*
southern tobacvo has gone on the
Msc-rKet, with brisk buying. Prices
.nave been quite satisfactory for best
«ra.aes and even the lower quality
has gone into buyer’s hands at fair
rates.
In •'■ws North Carolina bright dis
trict VfiMt crop has done fairly well
and sold exceedingly well. This to
bacco is all flue-cured, that is, cured
by artificial heat without smoke. In
this way the natural brightness of
the leaf is retained and the curing
process hastened.
The Virginia reds are now going
through the process in the barns,
some without fire, some with arti
ficial heat, hastening the day when
the eastern markets will open. A
fairly good prospect is held out for
ell the state will offer.
In Kentucky and Tennessee where
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Rebuilt Tires in excellent condition \
selected by our experts are guaran- DQc fiSa. \
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brings tires. NOTE. These are Ar If Ytti I
not two tires sewed together. K I
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80x354 6.50 1.75134x454 10.00 S.OOi
82x354 17.00 2.00 35x414 11.00 3.15 ! OC> I
81x4 8.00 2.25 36x414 11.50 3.40 1 R I
82x4 8.25 2.40)35x5 12.50 B.M XX f
83x4 8.60
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return them at our expense and your Ns&ngy
money refunded.
MITCHELL TIRE & RUBBER CO.
ft 85 East 39th Street Dept. 329 Chicago. 11l
PEACH & APPLE
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THE ATLANTA TRI-WEEKLY JOURNAL.
two distinct types are grown in tyrth
states, the cutting is going forward
rapidly, especially in the Burley dis
tricts. Burley is generally harvest
ed and hung in the barns before the
dark tobaccos are cut; it matures a
little earlier and can stand barning
in a greener stage, being of lighter
texture and having less sap and oils.
Very seldom is a fire ever lighted
in a Burley barn, only when a heav.
growth is hung and muggy weather
sets in for a long time, and, is used
only to prevent barn-burning, and
then fires of smokeless character
are ever used, like coke’ smudges.
One of the characteristics of whitj
Burley is that it is air-cured, a na
tural process of elimination or evap
oration. The Burley barns are now
hanging full and the ventilation is
carefully watched. This will be kept
up for two months, as it takes time
to complete the natural process.
About December 1 this crop will be
ready to go on the market, when all
over the Burley district, which com
prises about one-fourth of the state,
the loose-leaf markets will open and
the tale will be told. A larger acre
age and yield in this district will be
sold than was sold last year. The
sejpon so far has been good for ma
turing and cutting and the crop has
gone into the barns in excellent con
dition, except where disease has af
fected the yield and quality.
In both states the dark or fire
cured tobacco was reduced in acre
age, but owing to late rains, has
made a good yield. This tobacco is
hung in close or tight barns *nd
cured with smoke or hardwoed, just
as bacon is cured. Besides the rap
id drying of the leaves, the effort is
to get .all the creosote into the tex
ture possible, and being coarse
grained, it takes up a lot of smoke.
This all goes into foreign trade.
I etween the Burley and dark there
is another type, grown very conserv
atively. called one-sucker. It is a
light or red Pryor tobacco, similar
to the Virginia reds, but is air-cured
like Burley and holds a distinct
place in trade, most of it going into
domestic twist.
In the southern parts of Ohio, In
diana and Illinois, also Missouri,
considerable Burley is produced of
fair quality, most all of it coming
to Kentucky Burley markets.
In the northern tobacco states,
chiefly Pennsylvania, Connecticut,
'Ohio and Wisconsin, is grown what
is called seed-leaf for the manufac
ture of cheap cigars and stogies.
Fairly good crops are reported from
these Farmer.
Hen Feeds
Good kinds of green feeds for
hens in winter, recommended by the
United States department of agricul
ture, are sprouted oats, alfalfa meal,
chopped alfalfa and clover hay, cab
bages, and mange? beets. Cabbages
may be hung up in the poultry house;
the beets are usually split and stuck
on a nail on the side wall of the pen
about a foot above the floor to keep
the feed clean. Keey oyster shells,
grit, charcoal, and plenty of clean
drinking water before 'the hens all
the time.
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Don’t tnliz thia chancetocut your tiro coat PSS\ f\
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proval. These art ttandard mak. used KfSF I
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experts—rebuilt by expert workmanship, KEBT\ /
Can readily be guaranteed for.6Wo milea PsSx
NOTEiThoae are not aewed toceth*
er tires—known as double treads. fParx
30x3 .$5.50..51.60 34 x 4.$ 8.76. .$2.60 OWS
30x3H. 6.50.. 1.76 34x4H. 10.00.. 8.00
31x314. 6.75.. 1.85 85x4«. 11.00.. 8.16
32x3J4 . 7.00.. 2.00 36x4)4. 11.60.. 8.40
31x4 . 8.00.. 2.25 36x6 . 12.60.. 8.50 pgJC
32x4 . 8.25.. 2.40 36x5 12.76.. 8.66 KKQ
M/DITC Remember, we guarantee ronrKSaZ \l
nnil S perfect satisfaction. Pay only \\
on arrival. Examine and judge for yoar- \\ .
•elf. If not satisfied—send them back atKW&Z \Y
our expense. We will refund your moneyVzSß 7 v
without question. Be sure to state size \
wanted—Clincher, S. S„ Non-Skid, Plain. '
CLEVELAND TIRE AND RUBBER CO.
3105 Michigan Avenue Chicago. 111.
AGRICULTURAL EDUCATION
BY DR. ANDREW M. SOULE
In this era of high living the at
tention of our people has been turn
ed more than ever to a study of
the comparative nutritive qualities
of different kinds of food.
If the war should teach us more
about human nutrition and the or
ganization of our dietary along cor
rect lines, it will, in spite of its
frightful cost- in human life and ma
terial things not have been an un
disguised blessing.
It is needless to point out that
we have been a very extravagant
and careless people in the use of
food. As a nation we have probably
overeaten, frequently to the physical
disadvantage of the human animal.
On the other hand, we have in
many instances eaten illy balanced
rations, which have resulted in the
impairment of the physical vigor of ,
great sections of our popula/on. We I
have given little to
the proper combination of food in
order that the body may be sus
tained at a minimum cost and with
the least waste of human energy.
In some sections we have eaten en
tirely too much fat: in others an
undue proportion of protein.
In practically all sections we have
failed to utilize the cheapest and
frequently the most desirable forms
of food available because of the
habit which we inherited from our
forefathers of eating large quanti
ties of meat of various kinds sim
ply because in their day it was
cheaper and easier to secure than
other forms of food. In other words,'
we have failed in many instances
to change our dietary in accordance
with the changing time. As a re
sult it has taken a great psychologi
cal convulsion of the world to
awaken us to the real situation by
which we are confronted and set
us to adjusting ourselves to the
new era of the Immediate future.
{Value of Milk
In this /connection I wish again
to point out, through a considera
tion of the value of milk as a food,
some of the reasons why changes
in our present dietary should be
come both desirable and imperative.
Foods are of service in propor
tions as they nourish and sustain
the body and supply it with energy
which enables the performance of
work. The great building and sus
taining materials which „ the body
needs are proteins and minerals, such
as Ijme and phosphorus salts. The
substances which provide these in
the cheapest form are the most
desirable, hence the Importance and
value of milk.
From the standpoint of providing
protein, a quart of milk furnishes
the same amount of it as one would
obtain from the consumption of 7
ounces of sirloin steak or 6 ounces
of round steak. One would need to
eat 4.3 eggs to obtain the protein
equivalent to a quart of milk or B.fi
ounces of chicken or other fowl
adapted to table use.
Four glasses of milk per day would
therefore provide the human being
with as,, much protein as any of
the other equivalents mentioned.
One who ate 4.3 eggs per day right
along would, of course, become tired
of such a dietary, but one would
think they were consuming a rath
er liberal dietary, especially when
this was coupled with a variety of
other foods essential.
Milk Generates E'norg'y
This will give some idea of the
relatively concentrated nature of
milk and its value as a source of
protein. In the matter of energy
production, that is, the power of lo
comotive work or engines, a quart
of milk is equal to 11.3 ounces of
sirloin steak, 14.9 ounces of round
steak, 9 Oggs, or 4.4.5 ounces of
chicken or other table fowl.
This will no doubt be an aston
ishing revelation to jnany. The con
sumption of thTee-fourths of a
pound of sirloin steak or practical
ly a pound of round steak per day
would certainly provide a most lib
eral meat ration. Yet the individual
consuming this meat would not be
able to develop any more body
energy or to perform any greater
amount of work than the man who
consumed a quart of milk.
It would be rather a fearsome
undertaking to eat 9 eggs per day
for any considerable period of time.
Yet 9 eggs would not produce more
energy than would be derived from
the consumption of a quart of milk.
There are a few pertinent facts and
illustrations showing the differences
which exist foods in the
matter of supplying protein and
energy.
Milk Is Cheap «
Let us now consider for a little
while what the effect of the »con
sumption of different foods might
have on the cost of the dietary.
In this connection I wish to dem
onstrate that milk is a cheap and
efficient food and that the com
plaint about the price of milk is
often based on a lack of knowledge
of its composition and the virtues
which it possesses. *
In, other words, there is a gen
eral complaint about the cost of
milk, where very little is said pos
sibly about the cost of meat or
eggs. Products, on the other hand,
which are high in certain elements
do not contain a variety of foods
which milk possesses.
Presuming that the housewife pays
9c for a quart Os milk, it would
I furnish as much protein as 20.6 c
: invested in sirloin steak or 25.1 c
i invested in a dozen of eggs. If she
pays 10c a quart for milk, it would
be equivalent to paying 22.9 c a
pound for sirloin steak and 27.8 c a
dozen for eggs. If the housewife
I pays 12c a quart for milk, It would
be equivalent to paying 27.4 c a
pound for sirloin steak or 33.5 c per
dozen for eggs. If she pays 14c a
quart for milk, it would be equiva
lent to paying 31.6 c a pound for
sirloin steak or 39.06 c for a dozen
eggs. If the housewife pays 15c a
quart for milk, it would be as cheap
as paying 34.3 c a pound for sirloin
steak or 41.9 c per dozen for eggs.
If she pays 18c a quart for milk, it
would be as cheap as sirloin steak
at 41.22 c a pound or eggs at 50.22 c
a dozen.
Milk * Complete Food
Sirloin steak cannot be bought
at this time at the prices indi
cated and eggs are 60c and upward
per dozen. It is plain under these
circumstances, therefore, that milk
at 20c a quart is now quite as cheap
as sirloin steak or eggs. These are
facts which the public continually
lose sight of, because after all we
have been accustomed to obtain our
milk.-in this country very cheap in
proportion to its nutritive qualities
and its value as a human food.
In this connection we must not
forget that milk is a complete food,
hence it cannot be compared with
other foods strictly on a basis of
the nutritive elements it contains.
Remember, that the comparison
set forth above indicated the price
which one could pay for milk as a
source of protein as compared with
the cost of the same element in
| sirloin steak or eggs.
| It will be seen from the discus
sion set forth in the early part of
I this article that milk supplies a
I great amount of energy. It also con-
I tains mineral elements of peculiar
value to the growth and -develop-
I ment of the young. It contains the
, well-known vitaminejj which we now
are certain are the one gflreat sus
. taining force which we must pro-
I vide for our young in great abun
dance if the nation Is to be strong
ahd vigorous for the future.
Children Need It
Milk, as everyone knows, is the
one food devised by nature for the
rapid, vigorous growth and develop
) ment of the young. In no stage of
[ life is there more vigor of body dis
' played than in the young. There is
that superabundance of rebounding
energy which only the child or the
young of the mammals possess rfnd
milk is the chief constituent of the
dietary, or if it is not the young of
the human family in particular is
being deprived of something that is
essential and necessary to the wel
fare of the growing child.
-A- Quart of milk a day should be
the normal allowance for every
growing child, and whatever else
the pocketbook of the parents may
be able to provide, enough money
should be set aside at the outset
of every day to furnish the all-im
portant and essential quart of milk.
There is another phase of this
question which is generally over
looked. When the Individual pur
chases a pound of steak and car
ries it home it is In a raw condi
tion and not satisfactory for human
consumption. It must be cooked
entailing a good deal of labor, the
use of a good deal of fuel, the wash
ing of a great many dishes, and fre
quently overtaxing the digestibility
of the individual who consumes it
for the purpose of gaining the neces
sary energy for the sustenance of,
the body therefrom. '
Milk More Convenient
It is true that milk must be kept
cool in order to be wholesome. It
is also true that it is a very per
ishable food, but there are compara
tively few homes where any char
acter of food can be kept much
longer than milk without the use of
'ice, and it will take no more ice to
keep milk satisfactorily than any
other form of food.
Therefore, in the purchase and
use of milk, no additional cost above
that ordinarily required in the han
dling of food is imposed on the
householder. On the other hand, the
milk itself if properly produced and
kept in a reasonably cool refriger
ator is in ideal condition for human
consumption at any hour of the day
or night. It needs no cooking or
special preparation for the table. The
drinking of-a glass or two of it fur
nishes the individual with as much
protein, as much energy or whole
some food as would be derived from
the consumption of a fairly elabor
ate meal. »■
On the other hand, the housewife
may be saved a great deal of trouble' 1
in the preparation and cooking, as
well as compared with the making
up of an elaborate dinner menu, the
setting of the table and the cleans
ing of a great variety of dishes used
in the preparation of the fine meal
in question. Moreover, there are
very few types of food which com
bine so readily wltl\ other relatively
cheap and desirable articles suited
tu human consumption.
Used In Many Ways
What is better or more wholesome
after all than the oatmeal and milk
which sustained our forefathers in
the early struggles of the Revolu
tionary War? There was a time when
we ate great quantities of mush and.
milk and there was no more whole-’
some or desirable food ever placed
upon the American table. It was not
only cheap, but nourishing and pal
atable, bu£ like many other valuable
and wholesome food products, it has
fallen into disuse in recent years.
Then there is bread and milk, fa
mous in song and story as one of
the most wholesome and nourishing
dishes which could be set before
youth or age. It provides a quick
and plentiful meal. There is nothing
more appetizing in hot weather than
a glass of cold milk, in which bread
is broken. «
In the winter time when the body
needs more warmth, the milk may be
heated, if it suits the taste of the
individual better.
Valuable By-products
Buttermilk has long been regarded
as a most desirable food to be used
with patients in all stages of sick
ness. In many instances it consti
tutes the sole dietary of the individ
ual who is sick for almost unlim
ited periods of time. It is to be re
gretted that the virtues of butter
milk are not more generally appreci
ated and that it is not more ex
tensively used for human food.
Then there is ice cream, the delec
table qualities of which are famil
iar to everyone and need no elabora
tion on that account. Cottage cheese
is a wholesome and desirable food,
easily and quickly made. Butter fr.t
is the most desirable and sustaining
of all fats. It gives quality, flavor
and character to almost every type
of food which we serve on our ta
ble, and then last of all there is
cheese, rich not only in protein and
butter fats, but capable of renewing
our muscles and keeping our bodies
warm. Pound, for pound, it is supe
rior to any kind of meat in true
food value, and- best of all, nearly
all of it is digestible. What single
food do we possess as a race, there
fore, comparable to milk?
Identification of an Apple
L. G. H., Clarkesville, Ga., writes:
I am sending you an apple and
would like to know the name of it.
It is a good shipper and good Keeper
and very firm and begins to ripen
in September. Am thinking of hav
ing some budded next summer. Any
thing you can tell me about its his
tory and value will be appreciated.
It is, of course, a difficult matter
to determine the name of a variety
from a single specimen. A careful
examinatio'n in our horticultural lab
oratory, however, leads to the con
clusion that this is what is known
as the Willow Twig apple. This
strain is supposed to have origi
nated in Illinois about seventy-five
years ago. Our experience leads us
to believe that among the best va
rieties to plant in your section of
the state are the yellow transparent,
the Horse, the Yates and the Terry.
These are standard sorts, the merits
of which have been fully tested out
and demonstrated.
Digging and Storing Sweet Potatoes
L. A. H., Columbus, Ga.,
writes: I wish some advice on
digging sweet potatoes. I have
eight or ten acres in this crop.
I have built a potato house in
keeping with the latest ideas,
but haven’t dug my potatoes yet.
Any help you can give me will
be appreciated.
Ths best time to dig sweet pota
toes is when they are mature. This
will be, as a ‘rule, before frost.
There is an impression that sweet
potatoes- continue to grow until frost
occurs, but this is not true. The
sweet potato reaches maturity at a
given time, just as corn, cotton or
other field crops do. Potatoes may
be* harvested by hand or with ma
chinery. Great care should be taken
to prevent their being bruised or in
jured. Potatoes should only be . dug
in dry, clear weather, because it is
desirable to have them dry out as
quickly as possible a part of the
surplus water wlpch they contain.
When potatoes are placed in a
storage house they begin to sweat.
Hence, the necessity of having the
house so arranged that fires can be
built and a temperature of 85 to 95
degrees Fahrenheit kept for a period
of at least ten days. In this way
the surplus moisture is quickly dis
posed of and the potatoes will then
keep for a long time, provided a
uniform temperature of 55 degrees
is maintained. In very cold weath
er, it may be necessary to open the
hous«x in the middle of the day and
close it at night.
In warm weather, it may be ad
visable to close the house in the day
time and open it at night. Keep as
nearly at a uniform temperature of
55 degrees as possible after the
curing process has been completed.
If bruised or injured potatoes are
put in the storage house, they are
likely to decay and this infection
may spread rapidly to other pota
toes. Hence, sorting them before
storing so as to prevent injured po
tatoes being put in the crates is a
matter of the utmost importance.
Basic Slag as a Source of Phosphoric
Acid
C S. M.. Waycross, Ga.,
writes: What is your opinion
of basic slag as a fertilizer.
What about sowing Oregon
vetch in this section and how
many pounds should be soixn
per acre and how late could *t
be sown?
We have tried various forms of
basic slag quite extensively on
various test areas maintained
throughout the state. We have also
run a series of experiments with
it here at the college. On land
which is rich in organic matter or
where one can use very liberal
amounts of yard manure, basic slag
appears to give good results.
On our average Georgia soils,
which art> low in organic matter,
it does not seem to give as quick
results as acid phosphate. We are
constrained under the circumstances
to advise our farmers, therefore, to
use acid phosphate unless condi
tions such as I have described above
prevail on their farms.
The Oregon vetch has not proven
satisfactory in this section of
Georgia. It grows off wonderfully
well in the fall and is certainly a
most desirable vetch to cultivate if
it were hardy enough to stand the
freezes we have in this section in
we have tried to grow it, however,
it has been cut down by the one
or more rather unusually severe
freezezs we have in this section in
the average winter. It has proven
far more satisfactory about Augusta
than it has here. It should appar
ently do well for you about Way
cross.
I have stated the only objection,
in so far as I know to its cultiva
tion and use. It should not be nec
essary to inoculate land for either
hairy or Oregon vetch unless in an
exceptional case. In some instances
where it has not been grown be
fore, inoculation through the use of
artificial cultures may be necessary
or desirable. Y'ou can secure the
cultures from reliable firms at a
moderate cost. The method of pro
cedure will be fully set forth in the
literature sent you.
We ordinarily sow from fifteen to
thirty pounds of hairy or Oregon
1 vetch seed per acre. Where we seed
the vetch with oats or other win
ter growing cereals, we plant the
smaller amount of seed, but if* the
vetch is sown by itself, it will be
found desirable to use the larger
amount. The hairy vetch in your lo
cation could be sown up to Decem
ber first. The Oregon vetch we
imagine should be planted about
November first. Relatively early
planting of both these vetches will
likely prove more satisfactory than
late" planting. *
The Advisability of Liming Sour
Land
P. E. J., Brooklet, Ga.,
writes: Does soil which is sour
need liming for a crop of hairy
vetch? I can not lime my land
in time for this crop. Would it
pay me to sow the vetch any
way? I am not sure that the soil
is very sour.
It is best to lime land which is
sour for a leguminous crop. It is
desirable to correct acidity in soils
whenever this condition exists. The
best method of procedure is to use
crushed raw lime rock rather finely
ground at the rate of one ton and
upward per acre. For ordinary leg
umes we would use one ton; for
crops like alfalfa as much as four
or five tons may be used with ad
vantage and profit.
This crop, of course, when once
established remains on the land for
a series of years; hence while the
initial cost of liming may be heavy,
it is relatively small when the
whole period of time the croji re
mains on the land is taken into
consideration.
We have seeded hairy vetch and
obtained very good results in some
instances with the use of little or
no lime. If I had the seed on hand
I would not hesitate to sow it. You
may plant this crop alone or in
combination with a cereal. As a
rule, we grow the vetch with a
cereal. In this way we obtain a
heavier yield of hay vetch which
is of finer quality.
If you wish to grow vetch for
seed, it is generally best to seed
it by itself. When sown with a
legume, wo use about 20 pounds
per acre; when sown alone we use
from 40 to 60 pounds. Hairy vetch
is one of the hardiest of the win
ter-growing legumes. It is a good
soil improver, and as there is a
good demand for the seed, one
should be able to grow it at a prof
it.
TUESDAY, NOVEMBER O, 1920,
UNCLE SAM HAS
NEW FACTS ON
CRIMSON CLOVER
Following Is the introduction to a
new federal bulletin on crimson
clover, issued by Department of Ag
riculture. Tri-Weekly Journal read
ers may obtain this interesting
pamphlet by writing to the depart
ment, Washington, and requesting
Farmers’ Bulletin No. 1142.
“Crimson clover is a handsome
fall-planted annual, widely cultiva
ted in the Middle Atlantic and Souths
eastern States for forage, a cover
crop, and green manure.
“Crimson clover is commonly sown
in corn at the last cultivation. If
the soil is heavy, a better practice
is to sow after a crop of small grain
or on other land which can be spe
cially prepared.
‘Crimson c*over will grow on poor
er soil than most clovers and is not
particularly dependent upon lime.
For this reason it has been widely
used for restoring the productivity
of soils which have been abused. A
more important function is to main
tain crop yields on soils which are
already moderately rich.
“The most difficulty in growing
crimson clover is the killing of the
young stands by drought. This is
best prevented by the preparation
of a fine, moist and firmly compacted
seed bed.
“August and September are the
best months for sowing crimson
clover, the exact date depending up
on the condition of the soil. Either
hulled or unhalled seed may be
used, the latter giving somewhat
greater certainty of a stand.
“Crimson clover is often sown
with a nurse crop of buckwheat or
cowpeas, to protect it from the sun.
A light covering of straw is also ef
fective.
“Combinations of crimson clover
with oats, hairy vetch, of other fall
sown forage crops give somewhat
,higher yields and a surer stand than
crimson clover alone.
“No insects trouble crimson clover
seriously, and the only severe dis
ease is the stem-rot, or wilt’’
Chestnut Orchards
Chestnut orchards which have been
practically annihilated by a blight of
Japanese origin may be restored
through efforts of the United States
department of agriculture. Ten
years’ experimentation has shown
that it is possible to cross the chin
quapin, a dwarf chestnut, with the
Japanese chestnut, which is blight
resistant, and that the hybird trees
thus are quite resistant to
the disease and yield nuts of good
flavor and /quality.
Corn Disease
Brown spot of corn is present
throughout a large part of the corn
growing section east of the Rocky
mountains. The disease is caused by
a minute fungous parasite. Damage
may amount to 10 per cent, but is
lower in most sections. Careful field
sanitation, crop rotation, and seed
selection are recommended by the
United States department of agricul
ture as an aid in controling the dis
ease.
Shade Trees
Shade trees and ornamental shrubs
in the United States represent a value
of |1,000,000,000, according to the
estimate of the United States depart
ment of agriculture. Ten million
dollars damage is done annually by
shade-tree insects.
Animal Protection
Wild animals know where they can
find protection, says a United States
department of agriculture circular on
the fur industry. In places where
theer are game sanctuaries, wild crea
tures hasten to them at the beginning
of every open hunting season.
Buy your Blue Buckles
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rs t JBw s iff
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© J. O. Co.
Business Expert’s View
Opposes i ‘Nightßiding ’ ’
And “Wheat Strike”
It seldom hurts anybody to
get “the other fellow’s” view
point. If his ideas, are competent
ahd honest, they’re usually
worth knowing, even if they’re
unfavorable. Strictly a side
light on what outside interests
think of the situation facing
the American farmer today, The
Tri-Weekly Journal prints the
following editorial, clipped from
Forbes Magazine, a publication
read principally by business
men. Its editor is generally
rated as an advanced student
and authority on economics, fun
damentals, finance, business and
allied questions.
(Prom Porbes’ Magazine.)
Night-riders are busy in the cot
ton belt i burning and destroying and
threatening and terrorizing with a
view to coercing growers not to mar
ket their cotton until some artifi
cially inflated price is brought about;
and the Wheat Growers’ association
of the United States, composed of
70,000 farmers, are launching a bold
project of conspiracy to hoard wheat
until $3 a bushel can be realized.
Nothing could be more futile, noth
ing more untimely, nothing more
fraught with danger to the conspira
tors. Leaving aside any ethical or
legal considerations, such action is
tragically short-sighted since it is
bound to fail.
Surely the ruinous aftermath of
strong-hand price-boosting methods
has been sufficiently driven home by
recent events.
Cuba indulged in a glorious orgy
of price-boosting; today a moratori
um rules in Cuba, the suspension of
been brought about
by the bursting of the sugar bubble.
Brazil once embarked uppn an ex
tremely a'mbitious project to “val
orize” coffee, a maneuver which, un
fortunately, received the financial
support of the National City bank,
of New York, and other powerful in
terests; Brazil paid dearly for her
attempt to overthrow the economic law
and the coffee trade is today in dis
tress. f
Silk growers in Japan, finding an
abnormal demand from American
workmen who aspired to wear S2O
silk shirts, held out for ridiculous
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prices for their product, raw silk
multiplying in price five or six times;
the usual sequel occurred and Japan
has not yet recovered from the fi
nancial and business panic which her
avarice invited.
Our own sugar dealers squeezed
us unmercifully, and now they are
begging for mercy, pleading that if
they are held to their contracts they
«-’’l J?x» ruined—as the most unscrup
ulous among ikem Geserva to be.
American farmers ought to be far
too level-headed to be misled by the
exhortations of windy leaders utterly
devoid of economic sense and utter
ly ignorant of economic experiences.
Could a large enough number of
farmers be induced to join the con
spiracy to withhold supplies from
the market, the price of wheat un
questionably could be inflated tem
porarily. But the greater the "suc
cess” of the price-boosting tactics,
i the more certain would become a
subsequent collapse.
Canada has wheat which she would
be delighted to dump into this mar
ket at somewhat less than $3 a
bushel while their misled American*
agricultural brothers were holding
the umbrella. Australia also would
like to get $3 a bushel for wheat
here. So would every wheat-growing
country in the world—and there are
quite a few of them. When the bub
ble burst it would be found that for
eigners had reaped a rich harvest at
the expense of American farmers.
American farmers, don’t be misled
into taking a suicidal step.
Poultry Winter Quarters
Move pullets into winter quarters
before they begin to lay, the United
States department of agriculture ad
vises. All should be In winter quar
ters before cold weather. See that
the henhouse is disinfected and that
it is tight on three sides and that
there is no chance for a draft to
strike the hens .while on their roosts.
or evde
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