Evening Republican, Volume 19, Number 74, Rensselaer, Jasper County, 29 March 1915 — Page 4

Ktatseiacr KtptiDiicai SMJUnr ll 03BAMX pehMeten '■- mn ■■ M-g -m inpnov ****** v ’ ——-1 —• |^ll7 t ftft cl km mftll hial tjflr t Oilly by" Carrier.****Cent* » Wftftlt By Mall. !*.»« a mr •uil-WMKIy, in advene*. Tsar. H-H-Classified Column JS^al^SviKitFs SSTct rS. B^ai-w^ir u oanta. AMltt—» woftoft nro mta. fOK MI.» FOR SALE—Fresh sassafras roots. —C*rl Worland* Phone 58. FOR SALK —A few nice 50 pound pigs. Phone 938-A, RusseU Van Hook. FOR SALE —Will sell young chickens from incubator, good strong ones at 7c each, of 5c if purchaser furnishes eggs. Order early. Phone 907-E, Parr Route L—-Mrs. Wm. Wilcox. FOR SALE—The Hoosier Silo Extension and Roof will open and add t or 8 feet to the height of your silo, thus giving additional capacity without additional expense. Roof fits any silo. Chas. C. Parks, agent. FOR SALE—3O,OOO acres in Grant and Jefferson counties, central Arkansas. No rocks, no hills, no residence required. Special inducements to actual settlers. Agents wanted. No experience necessary. We want a live wire in Rensselaer. Big money.—Wm. C. Uphoff A Co., 4th floor, Times Bldg. St. Louis, Mo. FOR SALE OR EXCHANGE—A clothing and furnishing goods store 35 miles from Rensselaer in one of the best factory districts in Indiana. Stock invoices about 57,000. Will trade for income property or farm of equal value. Business established 25 years. Owner’s reason for selling, ill health.—Address H. A. E., Care Rensselaer Republican. FOR SALE OR EXCHANGE—Four cylinder 5-passenger Oakland car, in good condition.—Main Garage, or Phone 955-H. FOR SALE—A few gallons of first wm maple syrup. Inquire of W. C. Milliron. FOR SALE—My lot in the Phillips yVjitinn. House on each side. Virgil Dennis ton, Rensselaer, Ind. FOR SALE—A lady broke driving mare, sound, and a splendid driver. Also some hedge posts, 16 and 20 cents each. Inquire of J. B. Thompson, Phone 929-H. FOR SALE—A goocTcheap farm horse. Cecil Lee, ML Ayr, Ind. FOR SALE —Four good brood sows.—T. W. Grant. _£ FOR SALE—Ito San and Early Brown soy beans and Hungarian seed. —-J. M. Yeoman, Phone 915-D. FOR SALE—Corner lot with southwest front in Phillips Fair View addition.—F. E. Cox. FOR SAIJI—A few bushels of good recleaned clover seed. Also some Plymouth Rock eggs for hatching.— Henry Paulus, Phone 938-G. FOR SAT E OR RENT—Good seven room house with city water and cistern in house, electric lights, good hen house and fruit trees. 1)4 blocks from Main street. Phone 471. —Mrs. Mark Hemphill. FOR SALE—2 steers, 2 shotes, 1 sow, 1 mare. Also 1 young driving mare to trade for draft. —C. H. Golden. FOR SALE—Cut flowers, potted plants, flower seed, garden seed, onion sets, seed potatoes. Onion sets, 7c quart, 3 quarts for 20 cents at Osborne's Flower Store. Phone 439. FOR SALE OR RENT—7-room house at McCoysburg, cellar, bam, good well in house, 1 acre ground.— C. F. Lowman, Pleasant Ridge or Phone 948-A. FOR SALE—2 lots, good house, bam, wood nnri coal house, chicken house M»d park, good well and cistern, all lfiridii of fruit. Cheap for quick sale. Inquire at Hemphill Bros.' Blacksmith Shop. • FOR SALE—2,OOO white oak posts, 8 cents each. Randolph Wright, R. * D. 8, Rensselaer. Phone ML Ayr 54-C. FOR SALE—At Rosebud Farm. Not grown on muck. Timothy hay, potatoes, clover seed and Duroc Jersey gilts, all high quality.—Amos H. Alter A Son. FOR SALE—Four year old mare, wt about 1200. Also good work mare, wt 1600. Also some hay in mow.Reuben Yeoman, Phone 20, lit Ayr. FOE SALE-Concrete material, plaster sand, brick sand, delivered : a the city. Inquire of Marida L Adams,

9188. BUYS 20 acres fertile soil near Irondale, Mo. Ossh $9. Monthly tm Free to buyer 28 hens, incubator, 50 fruit trees, 40 grape vines. 900 strawberry plants. Mottas, 705 Olive St, “BB” 8t Louis. FOB SALE-220 acres improved Newton county lead, four miles from market, 160 acres under cultivation and best tiled quarter In western Indiana, balance meadow end timber pasture. Fair improvements. Price $75 per acre for quick sale Reasonable terms to right party. If interested writ# or wire *J. A Wells. Aiedo, 111 FOR SALE—Seven year old mare in foal, and eome soy beans.—GeorgC Reed, Phone 606. FOR SALE —The Corn Belt Seed Company, of Kentland, Ind., has Reid’s Yellow Dent and Improved Learning seed corn that tests 95 to 98 per cent germination. You should see this corn before buying elsewhere. WAjrTKP WANTED —A small house' or three rooms suitable for housekeeping. Call at J. P. Green’s repair shop. Phone 66L WANTED —To do your painting ■nrl decorating. We will guarantee all work. Tintings a specialty. Phone 378. Lock box 737. —Smith & Hisman, painters and decorators. WANTED —Pasture for 4 colts.— Marion L Adams, Phone 933-L. WANTED —Two loads of com. Will pay 2 cents above market price. —Billy Frye. WANTED—Carpenter work by contract or day.—S. C. Brockus, Phone 532. _ WANTED—Painting of any kind in city or country. Prices reasonable. —Landy Magee. WANTED—Fat hogs for market. Phone 400.—A. W. Sawin. WANTED—2 furnished rooms, also a small house for f several months. Address “89”, Republican office. WANTED—Painting - in town or country. Have my own means of getting to country.—C. M. Blue, Lock Box 304, Rensselaer, Ind. WANTED —To do your paperhanging and painting. We are now ready. Phone W. 8. Richards, 331, or Lee Richards, 567. WANTED—BO acres; must be good soil and buildings. State lowest cash price. Write C. W. Tyler, Elgin, IIL FOR BENT. FOR RENT—FIat over McKay's laundry. Inquire of Geo. H. Healey. MISOELLANEOUS. For house painting, decorating, paperhanging, cleaning and signs call Phone 364, H. O. Johnson. Painting and Decorating. C. J. Hamilton, Painter and Decorator. Estimates cheerfully furnished. Telephone No. 251-B. “BODI-TONE” Tablets by mail, 75c per box, 3 boxes for 12.00; 8 boxes $5.00; 18 boxes 510.00.—81ue Front Drug Store, Francesville, lud. POULTRY AND EGGS. FOR SALE—Setting hens. Also Buff Orpington eggs, 50c per setting of 15. —Mrs. J. L. Adams, Phone 906-K * FOR SALE—Buff Orpington eggs, 50c for setting of 15.—Phone 215, John Sebring. FOR SALE—Dark Cornish eggs for setting. 50 cents per 15.—J. H. Hoover, Phone 462. FOR SALE—Eggs for hatching purposes from Buff Rocks or White Orpingtons, 75c per 15.—Melinda Long, Medaryville, Ind. FOR SALE—Pure blood single comb White Orpington eggs for setting purposes; $1 for 15.—C. W. Postill, Phone 499-B. FOR SALE—A few White Holland tom turkeys.—H. J. GowlanJ. Route L Phone 902-G. FOR SALE—Eggs for setting from " first prize single comb Buff Orpingtons, $1 per setting.—Dr. A G. CatL Phone 232. FOR SALE—A pigeon house, will make a desirable chicken house with little remodeling. Good sized. Harry Eger. . .. i

Prof. C. A. Tindall, commercial teacher in the Rensselaer schools, returned this morning from Shelbyville, where he spent a week at the home of his father, who is a physician. Prof. Tindall recently had quite a severe attack of tonsilitis and following it suffered some complications caused, it is believed, by the poisonnig from that inflammation. He thought that he might have his tonsils removed but decided to wait until the close of the school term. ' He is now considerably improved. Wright and Scott. " , Expert wallpaper cleaners are in town for their last time this year. Be sure to have them clean your paper while they are here. Telephone 670. Unde Sam’s pension roll numbers 786^39.

CURING MEAT ON THE FARM

Useful Recipes for the Economical Preservation of Beef and Pork, The best way to eat meat is to eat tt 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 saltpeter are the only Ingredients necessary. Ordinarily the curing of meat should be begun from 24 to SS 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 fa, Once the meat Is tainted no amount of preservatives will bring back its proper flavor. On the other frftnri, 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 corning 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 la more or less waste of nutrients in coming this is welL The pieces for coming should be cut into convenient sized Joints, say five or six inches Bquare. 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 goon as possible, as any decay in the meat la 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 cloßely 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 ]n«a 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 atari and the brine would spoil in a Short time. It is not necessary to boil the brine sxcept in warm weather. If the meat jin* been corned during the winter and must be kept into the summer seasoi* 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 meaL The sugar or molasses in the brine has a tendency to ferment, and yiiftiM 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 tor dried beet so that the muscle fibers may be cut crosswise when the dried beef is sliced for table use. A tight jar or cask is necessary for curing. The process Is as follows: To each 100 pounds of meat weigh out f pounds of salt, 8 pounds of granulated sugar, and 2 ounces of saltpeter; mix thoroughly together. Rub the meat m 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 fobbed with the remaining third of the mixture and allowed to stand three days more. The meat Is then ready to |l removed from the The liquid forming in the jars should sot be removed, but the meat should be lepacked in tbe liquid each time, fiftor being removed from the pickle Em meat should be smoked and bung In n dry attic or near the kitchen fire

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 colled rub each piece with salt and allow it to drain over night. Then pack it In a barrel with the bams and shoulders in the bottom, using the strips of bacon 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 safeiit 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 Turkesmn variety for general use in this country. It is, they 6ay, 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 hradiness is an Important factor. The investigators, however, are careful to distinguish between commercial 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 —96 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 Beed. 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 such 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 Beeds 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 not.

Kansas Gets 250,000 Trees From the Agricultural College

A Quarter of a million young trees hare been shipped by the forestry department of the Kansas State Agricultural College in ten'days. Of Chinese arbor yitaw trees alone 160,000 hare been sent out. Other ki>nds for which there has been a heavy demand are the catalpa, of which 60,000 have been ■hipped, and honey locust, which has a t cn days total of 20,000. Hie demand from Kansas fanners for young trees. Says State Forester a A. Scott, is greater <*»»» ever before, while weather conditions are thoroughly fa

Children Cry for Fletcher**

CASTORIA I

The Kind You Have Always Bought, and which lias been in use for over 30 years, has borne tlie signature oi a ■ and has been made under his personal supervision since its infancy. Allow no one to deceive you in this. All Counterfeits, Imitations and “ Just-as-good ” are but Experiments that trifle with and endanger the health of Infants and Children—Experience against Experiment. What is CASTORIA Castor! a is a harmless substitute for Castor Ofl. Paregoric, Drops ’ and Soothing Syrups. It is pleasant. I* contains neither Opium, Morphine nor other Narootto substance. Its age Is its guarantee. It destroys Worms and allays Feverishness. For more than thirtyyears it has been in constant use for the relief of Constipation, Flatulency, Wind Colic, all Teething Troubles and Diarrhoea. It regulates the Stomach and Bowels, assimilates the Food, giving healthy and natural sleep. The Children’s Panacea —The Mother’s Friend* GENUINE CASTORIA ALWAYS Bears the Signature of The Kind Ton Hare Always Bought In Use For Over 30 Years thc euwun oowpawt.tt muwray«twt rr, w

Mrs. Myra Casey is spending today at Parr. Order your chick starter of Hamilton & Kellner. Have you seen one of those elegant buggies at aHmilton & Kellner’s. Attorney Halleck made a business trip to Hammond today. Remember, Hamilton & Kellner sell the famous John Deere line of farm machinery. Mrs. G. H. Chappell returned to Grant Park today after a brief visit with her father, Sylvester Hatton. Mr. and Mrs. E. L. Hollingsworth and daughter, Miss Cecilia,. went to Michigan this morning. Mr. and Mrs. Henry Weinman, of Chicago, are here to attend the funeral of J. W. Smith. Ves Richards was hom« from Rochester over Sunday, returning there today. Don’t fail to call at Holden’s greenhouse and see the beautiful blooming plants. Mrs. Fred King and baby returned to Winona today after spending a week with his parents, Mr. and- Mrs. John King. You get fresh ground meal when you buy Sprague’s. Have no other. Your grocer or the Mill, Phone 468. — Prof; E. S. Tillman was down from Hammond for a visit over Saturday and Sunday with Mr. and Mrs. John King. -i You can buy Aristos, the best flour made, at what others are getting for lower grade flour. JOHN EGER. Cleve Eger has made substantial improvement since' Saturday and is today regarded out of danger unless unforseen complications arise. Miss Anna Clark, of Wheatfield, who had been visiting at Monon, came this morning to visit her cousin, Mrs, Ernest Ramey. -■ ■ ■ ■ ■ 1 ' i Order a flower for some sick friend. Nothing so fine as a blooming plant, —J. H. Holden. We have all kinds of bulk and package garden seeds, and onion sets. ■_ . JOHN EGER. The funera lof J. W. Smith is being held this afternoon at the M. E. church, conducted by Dr. Cumick. The Redmen will have charge of the services at the grave. Mrs. R. P. Benjamin, who has been quite poorly since she returned from Otterbei* more than a week ago and confined to her bed part of the time, is now considerably improved. We have pure South Dakota Early Ohio potatoes, free from scab and not worm eaten. Also nice Early Rose for early seed potatoes. JOHN EGER. John O’Connor and George Heuson went to Fair Oaks this {horning, where the latter will take care of some repair work on a farm managed by the former. t --t Flurries of snow and a chilly air prevented Sunday from being just as cheerful one might have desired. Lucky Easter Sunday was a week away as new spring garments would have caused their wearers some discomfort yesterday. 1

Poultry feed of all kinds. Try our starter and scratch feeds. Ask your grocer or phone the Mill, 456. The spring vacation of the Rensselaer schools takes place Thursday and Friday of this, week, being cut down because of the longer holiday vacation and the week out for institute last fall. The school term will close this year on June 4th. This is the 50th anniversary of the birth of Emerald Aldrich and the 48th anniversary of the birth of Billy Frye. Both are enjoying good health and should be doing business at their old stands for many years to come. ‘ Call and see the beautiful Easter ftbwers. You don’t have to buy.—J. H. Holden. William Whited moved today from the B. Forsythe farm to a farm just east of Npwland, where he will have charge of the farms of two Chicago parties. He will probably superintend the growing 75 acres of onions. He is regarded one of the best onion men in the county. Try our Blue Ribbon and Magnolia Brands of flour. If you are not pleased we are not. Ask fer your money back. Iroquois Roller Mills, Phone 456. You can take your choice with the weatherman’s forecasts and probably you \yill be disappointed either way. The forecast as published in the morning papers was for continued, cold, with rain or snow tonight in the north portion. The later forecast received here is for fair and slightly warmer. We’re for the latter as our coal bin is about empty. Frank E. Cox has tendered his resignation as a clerk at the G. E. Mur ray Co. store to take effect on May 15th and plans to go to Billings, Mont., at that time. Virgil Denniston, of the Cain & Denniston barbershop, also contemplates going to Montana and it is possible that the two young men may decide to take out government claims and ranch it for the next few years. -

CASTOR IA For infanta and Children. The KU YwHmtomtoflt McCulloch Dead, ; ..4| • • ritlSr George F. McCulloch, pioneer traction line promoter and a veteran newspaper man/ died in his home in New Jersey Saturday. ! Body Disinterred. . The body of Alexander Brookshire, aged 76, of Ladoga, Ind., was disin- gg terred by the order of Prosecutor a. Linn. An investigation will be made p to determine the cause of death. NOTICE. I would like to do your painting and paper hanging. Will guarantee my work to satisfy. My prices are years. Wall paper sold at low as 2% ,1 cents a rolL Phone 667. LEE RICHARDS. DENTAL NOTICE. I wish to notify my patrons and the ' * \ public generally, that during my absence in Florida my office will be dosed. I expect to be back April Ist. H. L. BROWN, Dentist,