Evening Republican, Volume 19, Number 73, Rensselaer, Jasper County, 27 March 1915 — Page 3

REMINGTON ITEMS

Mr. and Mrs. Wm. Townsend went to Wabash Sunday. \ The library directors were in session Monday night. Rev. E. H. Bull went to Chicago Tuesday for a few days. The high school play Friday evening, the 19th, was a happy success. Mrs. George Hemphill and daughter, Minnie spent last Friday in Goodland. Mrs. Elmer Holland was called away last week by the death of an aunt. f ■ Mrs. Nichols, of Milford, 111., was visiting her daughter, Mrs. Smalley, last week. Mrsi Chester Besse was in Rensselaer several days last week visiting her parents. Max Hargeraves, of Chicago University, is spending vacation week with his parents. The Presbyterian Industrial society met with Mrs. Bull at the manse on Thursday of last week. Mrs. Paul Currans went to Chicago Tuesday to enter the Presbyterian hospital for an operation. Rev. Konkle has been asked to remain as pastor of the Christian church for the new year. Mr. and Mrs. Henry Walker spent last Wednesday in Goqdland with their daughter, Mrs. James Bell. Mr. and Mrs. Chauncey Dexter, who were married March 14th, are at home on a farm north of Rensselaer. Mrs. Goldie Lambom Didlake, of St* Cloud, Minn., came last Thursday evening for a month’s visit with her mother and brother.

GENERAL NEWS IN SHORT PARAGRAPHS

Busy Readers Can Thus Keep Abreast of the Times and Not Waste Much of Their Time. More Trouble for Williams. Deputy Prosecuting Attorney Gene Williams, of Muncie, who was recently arrested on the charge of accepting Dribes, was again arrested, this time for operating a blind tiger.

Another Blow.

Owing to the prevalence of grip in London, the war department has issued orders that the soldiers and their sweethearts must refrain from kissing.

City to Be Vaccinated.

Thirty-five cases of smallpox have been discovered at Millville, N. J. At a meeting of the city board of health, arrangements were completed for the vaccination of the entire-' population, numbering almost 4,000.

Frees Dying Man.

George Savage, a prisoner in the Minnesota penitentiary, received a death-bed pardon from President Wil- : son. Savage was serving a five-year sentence for the violation of the Mann white slave law is transporting a St. Paul girl to Chicago.

Virginia is Coming Back.

Virginia Washbume, the woman who started a campaign a few years ago to clean up West Hammond, has written the editor of the Hammond Times that she is coming back as a citizen and fight the election of Martin Finneran, candidate for mayor.

Wet at Columbus.

Columbus, Ind., voted to remain wet at their local option election held Thursday. There are 12 saloons and their licenses will be renewed in April. The wets had a majority of 592 and Columbus is the third city within the past week to vote for saloons.

Terre Haute Slayer Examined.

Vemie Lewis, confessed slayer of the Balding family at Terre Haute, was subjcted to an examination yesterday by four physicians so that they might testify to his mental condition. They found his mental condition to be normal and it is probable than insahity will not be his defense.

Night Rider Found Guilty.

Mark Rogers, the first of a number of Arkansas farmers put on trial on charges of night riding, was convicted on three counts by the jury. t The charges against the men are the outgrowth of the attempt of the whitecapped horsemen to drive the negroes put of the county. * More than 100 men are to face similar charges.

Duck Hunter Arrested.

Two members of the Marion Gun Club were arrested Wednesday by a U. S. marshal for hunting ducks on the Kankakee. These are the first arrests that have been made in Indiana for the violation of the new federal law which established a closed season for duck hunting during the spring. • Perhaps these hunters will also make test cases like the case recently decided in Topeka, Kans., where the law was declared unconstitutional. ?r

Supt. Lamosn and Prof. Harper, of Purdue, held a’ meeting in the high school Tuesday in the interest of the boys and girls club work. Fern Lough spent the week end with his wife and son in Darlington, where Mrs. Lough is caring for an aged aunt who is seriously ill. The nine year old son of Mr. Barker died at the home north of here, the funeral being held Tuesday at the Christian church by Rev. Konkle. Directors of the Federated Clubs met in the town hall Tuesday. An entertainment is planned for the near future to be given by club talent. James Lucas, the' drayman, whose legs were so severely crushed, is able to be down town in a wheeled chair. He has sold his dray outfit to Wm. Irgang. c Frank Peck’ has been remodelling the lower rooms of his home, laying hard wood floors, opening up partitions, adding windows, thereby securing a handsome suite of rooms in his otherwise comfortable home. Delegates names fronj the Logansport Presbytery are being received daily now by the hospitality committee, in anticipation of the convention to be held here April 13 and 14. Clubs. Mrs. Howard Jones received the Sew and Sew members last Friday, the club husbands combining to form an auto transportation committee. Mrs. Rainier was hostess Wednesday to the Dorcas club and a few invited guests. The Fortnightly combined two programs Wednesday at the home of Mrs. Ella Parks, who was joint hostess with Mrs. Hitchcock.

Livery Stock and Residence Property at Public Auction.

As I am to move to New York state about April 10, I will offer at public auction to the highest bidder, at the Knapp livery barn in Rensselaer, at 1 p. m., on SATURDAY, APRIL 3, 1915, my entire livery stock, consisting of horses, buggies, carriages, harness, robes, blankets, barn tools, etc. 1 110gallon enclosed gasoline tank, gasoline drums, a quantity of household goods, 1 organ and numerous other articles. Also lot 6, block 14, Rensselaer, upon which is a good barn, cement sidewalk in front, immediately across street from C. A. Roberts’ residence. Also my residence on River street in Rensselaer, which has basement, bath, city water, cistern, electric lights, located on large lot, with garage, and fruit and berries in abundance. Usual terms will be given on livery stock. 1, 2 and 3 years on deferred payments on real estate. JOHN M. KNAPP. Fred Phillips, Auctioneer. C. G. Spitler, Clerk.

To the Housewife. Madaiu, if your husband la like most men he expects you to look alter the health of yourself and children. Coughs and colds are the most common of the minor ailments and are most likely to lead to serious diseases. A child is much more likely to contract diphtheria or scarlet fever when it has a cold. If you will inquire Into the merits of the various lemedies that are recommended for coughs and colds you will find that Chamberlain’s Cough Remedy stands high in the estimation of people who use It. It Is prompt and effectual, pleasant and safe to take, which are qualities especially to be desired when a medicine is intend l for children. For sale by all dealers. C

Fine Flowers For Easter.

One of the largest and finest displays of Easter plants Rensselaer ever had at J. H. Holden’s greenhouse. No home should be without an' Easter plant. Churches should be made beautiful for Easter. If you want to send a plant or plants to any church for Easter in memory of any one I will do so, placing an appropriate card on it. Do not wait until the best is gone. The supply is fine. Price from 25 cents up.—J. H. Holden.

Hiram Day DEALER nr Limejric ( REJfSSELAIB, « - DOUIi

the evening republican, rbnsbkla.br, ind.

CURING MEAT ON THE FARM

Useful Recipes for the Economical Preservation of Beef and Pork. The best way to eat meat is to eat It while fresh, for there is no way of preserving it that will retain all the nutrition and all the flavor. It is, nevertheless, frequently desirable to cure meat at home, and there is no reason why this can not be done satisfactorily and economically. Salt, sugar or molasses, baking soda and a little salt* peter are the only ingredients necessary. Ordinarily the curing of meat should be begun from 24 to 36 hours after the animal is slaughtered. This allows sufficient time for the animal heat to leave the meat entirely, but not sufficient to permit decay to set in. Once the meat is tainted no amount of preservatives will bring back its proper flavor. On the other hand, if salt is applied too soon obnoxious gases will be retained and the meat will possess an offensive odor. It is also impossible to obtain good results when the meat Is frozen. Three useful recipes for popular forms of cured meats are given below. The only equipment necessary for them are the ingredients already mentioned and clean hardwood barrel, or a large stone jar or crock. In considering these recipes it is well to remember that, on the whole, brinecured meats are best for farm use. They are less trouble to prepare and the brine affords better protection against insects and vermin. A cool, moist cellar is the best place for brine curing. The cellar should be dark and tight enough to prevent flies and vermin. CORNED BEEF—The pieces commonly used for coming are the plate, rump, cross ribs and brisket, or in other words the cheaper cuts of meat. The loin, ribs and other fancy cuts are more often used fresh, and since there is more or less waste of nutrients in coming this is well. The pieces for corning should be cut into convenient sized joints, say five or six inches square. It should be the aim to cut them all about the same thickness, so that they will make an even layer in the barrel. Meat from fat animals makes choicer corned beef than that from poor animals. When the meat is thoroughly cooled it should be corned as soon as possible, as any decay in the meat is likely to spoil the brine during the coming process. Under no circumstances should the meat be brined while it is frozen. Weigh out the meat and allow 8 pounds of salt to each 100 pounds; sprinkle a layer of salt onequarter of an inch in depth over the bottom of the barrel; pack in as closely as possible the cuts of meat, making a layer 6 or 6 inches in thickness; then put on a layer of salt, following that with another layer of meat; repeat until the meat and salt have all been packed in the barrel, care being used to reserve salt enough for a good layer over the top. After the package has stood over night add for every 100 pounds of meat 4 pounds of sugar, 2 ounces of baking soda, and 4 ounces of saltpeter dissolved in a gallon of tepid water. Three gallons more of water should be sufficient to cover this quantity. In case more or less than 100 pounds of meat is to be corned make the brine in the proportion given. A loose board cover, weighted down with a heavy stone or piece of iron, should be put on the meat to keep all of it under the brine. In case any should project rust would start and the brine would spoil in a short time. 1 It is not necessary to boil the brine except in warm weather. If the meat has been corned during the winter and must be kept into the summer season It would be well to watch the brine closely during the spring, as it is more likely to spoil at that time than at any other season. If the brine appears to be ropy or does not drip freely from the finger when immersed and lifted It should be turned off and new brine added, after carefully washing the meat The sugar or molasses in the brine has a tendency to ferment, and unless the brine is kept in a cool place there is sometimes trouble from this source. The meat should be kept in the brine 28 to 40 days to secure thorough corning. DRIED BEEF —The round is commonly used for dried beef, the Inside of the thigh being considered as the choicest piece, as it is slightly more tender than the outside of the round. The round should be cut lengthwise of' the grain of the meat in preparing for dried beef, so that the muscle fibers may be cut crosswise when the dried beef Is sliced for table use. ▲ tight jar or cask is necessary for curing. The process is as follows: To each 100 pounds of meat weigh out 6 pounds of salt, 3 pounds of granulated sugar, and 2 ounces of saltpeter; mix thoroughly together. Rub the meat on all surfaces with a third of the mixture and pack it in the jars as tightly as possible. Allow it to remain three days, when it should be removed and rubbed again with another third of the mixture. In repacking put at the bottom the pieces that were on top the first time. Let stand for three days, when they should be removed and rubbed with the remaining third of the mixture and allowed to stand three days more. The meat is then ready to be removed from the pickle. Hie liquid forming in the jars should not be removed, but the meat should be repacked in the liquid each thus. After b«ing removed from, the pickle meat should be smoked and hung in a dry attic or near the "kitchen lire where the water will evaporate from

it. It may be used at any time after smoking, although the longer it hangs in the dry atmosphere the drier it will get. The drier the climate in general the more easily meats can be dried. In arid regions good dried meat can be made by exposing it fresh to the air, with protection from flies. PLAIN SALT PORK—Rub each piece of n. it with common salt and pack closely in a barrel. Let stand over night. The next day weigh out 10 pounds of salt and 2 ounces of saltpeter to each 100 pounds of meat and dissolve in 4 gallons of boiling water. Pour this brine over the meat when cold, cover and weight down to keep it under the brine. Meat will pack best if cut Into pieces about 6 inches square. The pork should be kept In the brine till used. SUGAR-CURED HAMS AND BACON—When the meat Is coUed rub each piece with salt and allow it to drain over night. Then pack it in a barrel with the hams and shoulders In the bottom, using the strips of baeon to fill in between or to put on top. Weigh out for each 100 pounds of meat 8 pounds of salt, 2 pounds of brown sugar and 2 ounces of saltpeter. Dissolve all In 4 gallons of water, and cover the meat with the brine. For summer use it will be safest to boil the brine before using. In that case it should be thoroughly cooled before it is used. For winter curing it is not necessary to boil the brine. Bacon strips should remain in this brine four to six weeks; hams six to eight weeks. This is a standard recipe and has given the best of satisfaction. Hams and bacon cured in the spring will keep right through the summer after they are smoked. The meat will be sweet and palatable If it is properly smoked, and the flavor will be very good.

TURKESTAN ALFALFA SEED FOUND INFERIOR

The Commercial Variety Both Higher In Price and Poorer In Quality Than Home-Grown Product A warning to alfalfa growers to avoid the use of commercial Turkestan seed is contained in Department Bulletin No. 138, of the U. S. Department of Agriculture, under the title of “Commercial Turkestan Alfalfa Seed.” Specialists of the department have been investigating the comparative merits of different kinds of alfalfa seeds, and have reached the .conclusion that there is nothing to recommend the Turkestan variety for general use in this country. It is, they say, particularly unsuited to the humid climate of the east, which as a matter of fact uses most of the Turkestan seed imported into this country. This seed is also not sufficiently hardy to warrant Its general use In the upper Mississippi valley, where hradlness is an important factor. The investigators, however, are careful to distinguish between confmercial Turkestan alfalfa and special strains of hardy alfalfas that have been developed from certain introductions of seed from Turkestan. Valuable varieties of alfalfas unquestionably exist in central Asia, but these are at present only fitted for use In experimental work in breeding, At the present time approximately one-fifth of the alfalfa seed used in the United States is imported. Of this quantity, practically all —95 per cent in the last twelve months —comes from Russian Turkestan. In the European market commercial Turkestan is the cheapest seed available; in this country its wholesale price is less than that of domestic seed. In spite of this fact, however, a mistaken belief in its superior qualities has resulted in raising its retail price to a point frequently above that of domestic seed. No sttch preference is shown in the alfalfa growing regions of Europe. There French seed is commonly considered the best, with Italian ranking next, and Turkestan last. Under these circumstances very little French and Italian seed finds its way to the United States, the bulk of the importations being, as already stated, the cheap commercial Turkestan. Fortunately, growers who wish to avoid this variety, can readily identify it by the presence of Russian knapweed seeds. These seeds have not been found anywhere except in commercial Turkestan seed, and here they are practically always present Russian knapweed is in some ways similar to quack grass, Johnson grass and Canada thistle, spreading by seeds and underground rootstocks. The seeds are slightly larger than those of alfalfa and can not all be removed by any practicable method of machine cleaning. Their chalky white color makes them especially conspicuous, and their symmetrical form, slightly wedge shaped, distinguishes them from the notched seed of other species often found in varieties of alfalfa from other sections. The knapweed seeds, however, are not usually found in large quantities, and any lot of alfalfa should therefore be examined in bulk. The examination of small samples is not sufficient to show whether the alfalfa comes from Turkestan or noL

Kansas Gets 250,000 Tress From the Agricultural College

A quarter of a million young trees have been shipped by the forestry department of the Kansas State Agricultural College in ten days. Of Chinese arbor Yitaw trees alone 150,000 have been sent out. Other kinds for which there has been a heavy demand are the catalpa, of which 50,000 hare been shipped, and honey locust, which hah a ten days total of 20,000. The demand from Kansas farmers for young trees, says State Forester C. A. Scott, is greater than ever before, while weather conditions are thoroughly favorable for excellent growth. -—^

ONE-MAN RAILROAD STILL A MYSTERY

Loae Worker Remains an Unsohred Puzzle to Many Carious Men. 5 ..A BUILDS RAURBAD SINGLE-HANDED No One But the Mysterious Promoter Knows Objeet of Work Thst Is Being Done. Jetmore, Kan.—“ When the One-Man Railroad grade Is built an additional mile it will be out of the woods." This is the way the people look at the efforts of Rudolph Meyer, proprietor of the “One-Man Railroad” in Hodgeman County. When the work now completed is pushed forward another mile it will be up on the fiat country that Btretches off toward Garden City, fifty miles away. The grade will have reached the flat lands that make further expensive grade work unnecessary. But the people of Jetmore know but little more of Meyer than any one else in Kansas. He keeps his own counsel. He will talk, and talk freely, about everything but his actual plans. He enjoys his talk with strangers, but they go away no better informed than before. The building of this One-Man Railroad grade has almost ceased to be a wonder here. For four years Rudolph Meyer has been at work on it Sundays were no exception, and early and late his animals dragged the dirt from the pits to the tops of the grade or pulled huge stones from the side of a canyon. The Santa Fe Jetmore branch ends here, in the lowland of the Buckner Creek valley. It is a rough country. The railroad line is pointed southwest, when it comes to the “end of the track.” Meyer, when he came here four years ago, went into the country, two and a half miles, up a canyon or draw of a dry run that connects with the ever flowing Buckner Creek, and started his grade. He began in the edge of a rocky bluff, where he leveled a grade through this formation and the red, sandy soil. He has carried this grade toward the southwest, reaching for the higher land, with evident precision, though no engineer has Bet the stakes, and the line and the elevation of the grade has been established by eye. People who know say the grade is an excellent one. When he has come to depressions that are torrents of water in the heavy downpours-of rain, Meyer has brought a group of two or three of these depressions together and directed their course to one common opening under the grade, thus to cut down the number of bridges. Engineering science seems to have taught him this. These draws are not bridged, but the “fill” comes up to them and rock has been drawn there in quantity for foundations for bridges and culverts, showing aptness for railroad building. Does anyone know why Meyer is building this grade? No one in Jetmore claims to have knowledge. Meyer doesn’t owe any one. He has no large expense, for he lives in his own “shack,” sometimes mounted on wheels and other timer placed on the ground near his work. But when he does buy things in town he pays cash or else gives a check on a bank in Valley Falls, Kan., which is always honored. A large share of the work on the grade of this One-Man railroad was built by using four mules, hitched abreast of two “slip" scrapers, one alongside the other. Meyer would put the lines around his shoulders, stand between the two scrapers and fill them as the mules pulled them along, one with each hand. Then he would follow and dump them at the top of.the grade. It was almost superhuman work, but day after day, with long hours, Meyer has done this. No one here believes Rudolph Meyer is in the employ of the Santa Fe Railroad. The Santa Fe should be the only one interested, for there is no other road anywhere near. But a system like the Santa Fe would find no reason for such a course, as there is from one to -a half dozen ways out of the Buckner Creek canyons, each as advantageous as the one selected. Jetmore people declare the Santa Fe could easily secure a free right of way for a grade and track, yet Rudolph Meyer has paid $39 an acre for all that he’s used, a strip nearly four miles long. In all, it is believed he has paid $1,500 for land, and all of it with the understanding that it is to revert to the former owners if the railroad is not in operation in five years. Scarcely a year yet remains to Meyer for a portion .of this grade, and still he keeps on and on. “Are you going to build your road to Garden City?” is asked of him. “Sure,” is his reply. Others will ask if Cimarron is the intended point he hopes to reach, and he says again, “Sure.” Pressed for a statement as to the actual point to which he means to extend his railroad grade, he will Bay: “See that weed up there t' pointing; to any that appears prominent on the skyline of the hill to the southwest, ‘that’s where I’m going to build.” Then be -will chuckle and make you understand in no unfriendly way, that it is none of your business., - People ask for an explanation as to such a freaky way of doing things.

TELLS OF RIDE ON ARMORED TRAIN

Quns Snuffing Line as Cars Crawl on Reminds Observer of Dogs on Scent. RAILROAD BRIDGE IS BLOWN UP “Fragments Tear the Sunlit Sky for Instant,” Then Slaughter Is Resumed. Paris. —Remarkable work is being done by armored trains in this war. An observer who was aboard one of these death-dealing devices on a foray near the German lines gives the following description: “As the train approached the river under Bhell fire, the car is cracking with the constant thunder of our guns on board, right, left, ahead. It is amazing the angle through which the guns can be swung, north and south, in view of the frail support that the bogey cars can maintain against the recoil in any direction but straight ahead. “Overhead passes the continual shriek and whine of shell and projectile; from the enemy; from our own flank —cross firing from our own ships —raking the country diagonally above our heads. Overhead, again every now and then, the whirl and moan of the rival aeroplanes, almost disregarded now in the general present of peril. “Beside us, as we crawl up, snuffing the line with our guns like dogs on a scent, the grim trainloads of wounded wait soundlessly in sidings. Further up, the lines of ambulances are running slowly back. The bullets of machine guns begin to rattle on our armor coat Like dogs on a hot scent the guns lift their noses and bay, we are racing in view. “Now and again there is a shout from a mitraillueuse car rearing through the lanes. The stormy petrols of this war, led by their dautless chief, the ‘bravest of the brave,' they have been known to rush in ahead, alone, upon a whole battalion of Germans and sweep them from wood or ambuscade. Not only once has a single car swept past in front of a .large body of our finest troops and saved them, by furious pace and deadly fire, from being cut off and destroyed by a larger German force in ambush. Shells we learn to disregard. But the machine gun Is master of this war. “The Germans are over on our bank, enfilading lines of our allies’ trenches. Steadily we creep by. The noise and turmoil of explosion is Inextricably mingled. No time to distinguish between the death falling round us and the death we dispatch. Perhaps our fire has turned the scale. The Germans dip into sight out of 4h j trenches, crush to the bank, scattered and smashed by pursuing hail of iron. “Our allies are after them with a fierce bayonet charge. They never wait for it On to the bridge, and now swept away by the deadliest destroyer of all, the protected machine guns, bubbling demoniacally from the entrenchments. “Ten minutes, half an hour of furious fire and counter-fire from either bank; and comes a deafening thunder. The bridge is blown up—by us? By the enemy? By projectiles or dynamite? Who can say? Vapor, smoke and fragments tear the sunlit sky and precede an instant’s interruption and startling silence in the long monotony of thundering sound. Then it begins again. “Only a narrow river between. On’ this side our raised bank and trench, on that side theirs. A head raised, a hand exposed for an instant and a man sinks forward or slips down. Quick as they fall they are dragged back till the pile waiting for the stretchers seems inconceivable. Others come up the line and take their place, in this nerve-shattering sound and presence of death it seems almost as inconceivable that men can be found to do 1L But dhere is never a pause. “We are told we are winning here. The enemy is, beyond the river; we hear later that he is back four miles. Four miles! Dug out of the sentient vitality of human bodies of civilized brains.”

Plain Wagon Hero’s Hearse

Epernay, France.—There hare been many military funerals in France since the beginning of the war, but none other so impresive as one witnessed here. It was about 8 o’clock and the air was cold and foggy. Passing near the railroad station, the correspondent met a procession of slow stepping soldiers, with guns inclined toward the gound, while back of them wore a number of men and women dressed in mourning. Some were weeping. They were accompanied by a plain grocery wagon, the sides of which were covered with large yellow advertisements, and in which the corpse of a French officer was going to its last resting'place. The touch of the grotesque made death more sinister. Upon inquiry the correspondent learned that during the war persons meeting a body at the station to convey it to the teem cemetery not? obliged to employ the communal hearse, which is somewhat expensive, but may use any conveyance they cbofcse. Many families in France are now obliged to economize in such sad ways. The Massachusetts forestry association offers as a prise the planting of fifty acres of white pine to the town which gains first place in a contest tor **s forests.