Evening Republican, Volume 20, Number 191, Rensselaer, Jasper County, 10 August 1916 — Page 2
WISCONSIN TEACHER IS FARMING 40-ACRE PLOT WITH MUCH SUCCESS
To Succeed Farmer Must Enjoy His Work So That It Becomes Pleasure Instead of Task—Study Each Field and Know Its Weaknesses and Possibilities Secure Good Returns From Alfalfa—Try'to Make Each Cow Comfortable.
ffir G H. ALFORD, State Demonstration Agent, Maryland.) In Walworth county, Wisconsin, a man who taught school for 23 years, ts farming a 40-acre farm with wonderful success. F. F. Showers is this money-making teacher-farmer. He has a herd of cows that made him a net profit of $72 a head in a year. Read his suggestions and story: “If you are thinking of joining the hnion so you will have but an eight or ten-hour working day, do not think of trying to operate a small farm. To succeed in farming you must so enjoy your work that it becomes a pleasure Instead of a task. “In fact, success in farming depends upon the man who runs the farm. For if he thinks enough of hla problem he will succeed no matter what lines of farming he may pursue. Love and enjoy your work. Study each of your fields to know its weaknesses and its possibilities. Harvest your crops SO that you will receive the largest return from them. Give your herd a chance. Produce, care for, and raise only the best. Study Each Field. “I study each field so that I know what crop it will produce to best advantaged A farmer can do this on the email fields. The farmer on the small farm must utilize all the corners of the farm. The returns from some fields on a small farm will be equal to the wastes upon many large farms.
*lf my soil is acid, I use lime. If my field Is wet or poorly drained, I tile it. A farmer can fertilize the field, plow it, prepare the seed bed as it should be prepared and get the soil in the best condition for plant food and the maintenance of the moisture. “The farmer on a small farm must raise crops which are best adapted for his soil and from which the best returns in milk,, pork, beef, or whatever you have to market, can be secured. Often the surplus roughage or hay can be sold and feeds bought which will produce more milk or meat than this hay or roughage would have done. “I found that I could grow alfalfa on my farm and get good returns. I made a study of the plant, found that it needed a well-drained soil, and that it required a well-prepared seedbed. I knew that I had a well-drained soil and that it was necessary for me to supply the seed bed. The farmers who drove past, stared at me when I harrowed and harrowed the field I was preparing for alfalfa. I went over the ground eleven times until it was as mellow as a well-worked garden. Inoculated Alfalfa Field. “Sweet clover was growing three or four feet High along the roadside, so I
Inoculated my alfalfa field with the soil In which the clover had been growing. The stand did not satisfy me, so that when I planted my second field I fertilized the field before plowing ft in the fall, disking and harrowing in the spring. “My first field yielded five tons to the acr*. but it did not satisfy me. I bought a lime sower and ground limestone, and inoculated the soil from the old field at the rate of 500 pounds of jSOil to 2,000 pounds of ground limestone. I sowed 20 pounds of alfalfa
Grace Waterloo, Prize Cow on Showers’ Farm.
Feeding Time Among Poultry Flock.
and 25 pounds of barley to the acre. Because of the thorough preparation of the seed bed the barley yielded 40 bushels to the acre. “Upon this field last year eight tons of alfalfa hay were cut from every acre. My profit was $98.40 an acre, after deducting the interest on the land at S2OO an acre, the taxes, the cost of plowing, disking, planting, fertilizing, and liming, besides the expense of cutting, tedding, raking, cocking, capping, shaking out, and hauling the hay. “In curing alfalfa to get the largest return I cut the hay as soon as the dew is off in the morning and start tedding so that I can cock and cap the hay in the afternoon. About three o’clock the alfalfa is raked into windrows, carefully cocked (not tumbled) and then capped. I leave the hay in the cocks from eight to ten days, depending on the weather. (If necessary to leave the hay in cock for several days the cocks should be moved about so as not to kill or weaken the plants under them.) Then the cocks are opened up, but not scattered out, and the hay placed in layers so that the leaves do not become brittle and rattle off. An hour or,two later I begin putting the hay in the mow, It is surprising how the alfalfa retains its color until it is thrown but of the mow in the following summer. Business Principles. "I try to run my farm as the best business men run their businesses.
Most business men would not feed their cows hay Just because it happened to be on hand if he could sell that hay and buy other feed which would produce more milk. Last year I sold S3OO worth of alfalfa and purchased feed valued at $296.95. I did this so I could have a balanced ration, and I know my cows like a change in feed. “I try to make each cow as comfortable as possible. I give her soft bedding, curry her, and speak to her kindly. I find that these increase the dividend from my milk pails. “I make a difference in the amount of feed I give to a cow weighing 1,000 pounds and one weighing 1,200 pounds. Reason shows me that although the larger cow may not produce the largest amount of butterfat, more feed is required for her maintenance. This food, of course, will vary from the kind of food fed for butterfat. I think that the secret of success or failure in the dairy business lies in the worth of the individual cow. “I know it is possible and profitable to have one head of stock on each acre. My silo and alfalfa fields have helped me to qnlock the secret of money-making on the small farm.” A few acres well tilled often yield
vastly more pleasure and profit than do larger but less carefully managed farms. A silo is one of the most essential things on the farm. You may think you can’t afford a silo, but you can’t afford to be without one. A silo should be a part of the permanent improvements on every farm. There is no doubt as to its advantages. It is absolutely essentia) for the economical feeding of live stock, and especially for the profitableproductlon c-f milli and beet /•" .. -
THE EVENING REPUBLICAN, RENSSELAER, IND
GIANTS’ OUTFIELD IS GREATEST IN GAME
MANAGER M’GRAW’S WRECKING CREW.
With Speaker shifted to Cleveland and with Sam Crawford slowing up a bit, there is no longer any question as to the game’s greatest outfield. It consists of Burns, Kauff and Roberston of the New York Giants. Taking in the essential factors of speed, fielding, throwing and batting, this trio is well beyond all other competition. All three are .300 hitters; all three can field and peg and all three can cover a world of outfield soil. And they are all young enough to face a long future together. Burns is twenty-seven, Kauff and Robertson are but twenty-four. They have more combined power than the old,Speaker-Lewis-Hooper array and greater speed than the Cobb-Crawford-Veach combination at its best.
VETERAN SHORTSTOP IS FAST
George Mcßride of Washington, Like Wagner and Lajoie, Covers Vast Amount of Territory. George Mcßride, Washington’s shortstop and captain of the team, is almost the age of Wagner and Lajoie, and has been with the Senators eight years. He is thirty-four years old, and yet is as fast and nimble as when he first broke into fast* company. Mcßride’s speed afield has always been great, as it alone has kept him in the majors. He has never shown any talent at all with the bat and his fattest year in this respect was 4911,
George McBride.
when he batted .235. Last season he batted .204 and he has very seldom done much better. That he continued in fast company and excellent repute is the greater tribute to his brilliance on the field. But perhaps the most interesting feature of Mcßride’s career is the small number of games he has ever missed. . During five seasons in the eight years he has been with Washington he has played in every game on the schedule. In only one season has he failed to take part in at least 150 games, and that was last season, when he had part in 146. For a vetera n —he’s been 1 n baseball 15 years now —that’s a record to talk about.
MUST BEAT DODGERS TO WIN
Only Team That Appears to Be Dangerous to Phillies Is Brooklyn— Hitting Is Desired. The Phils must beat the Dodgers to win the National league flag, writes George M. Young in Philadelphia Public Ledger. We have seen Moran’s men stacked up against all the other clubs in the league on the home grounds, and the only team that appears dangerous to the Philliefi is Brooklyn. It is their inability to hit that has prevented the Phillies from taking the lead. The pitching has not been what it should be, considering the showing of the tWirlers last year, but if the champions were hitting up to their regular form that .factor would offset the weakness in the box. The Phillies have demonstrated that they are the best run-getting team in the league on a few hits, several games recently won betng*jifecided by the finest kind of in-, side baseball. All that the Phillies need is to regain their batting eye and Brooklyn will have to be a better bail club than it appears to be just now to keep Moran’s men out of another pennant , ' '
LATEST CURRENT FICTION
Best fiction in the current periodicals: “Why the Browns Were Entitled to Sisler,” by Barney Dreyfuss in Follier’s. “The Serene Life of Club President,” by Percy Haughton in the Outshoot. “How I Lost My Eye,” by Tris Speaker in the Friday Hitching Post. “Getting It Easy,” by Umpire Harrison in Bunksey’s. “Throwing Away for a Player,” by Owner Dunn in Harpooner’s. “How Pennants Are Won,” by Miller Huggins in Messlie’s.
BASEBALL STORIES
If Lee Fohl is Cleveland’s idol, Tris Speaker must be the governor of Ohio » ♦ ♦ Sixteen major league managers are struggling to get to the front —in the pennant race. • « • They are talking of making Otis Crandall an outfielder and managei of the Oakland, Cal., team. ♦ * * Joe Mathes, who was with the St. Louis Feds in 1914, has been released by Syracuse and is with Terre Haute. ♦ • * Sherwood Magee’s return to the game immediately braced the Braves, and Stallings expects the team to climb rapidly. * • * Detroit asked waivers on George Burns last spring, Burns is now second to Speaker among American league batters. ♦ * * O’Mara of the Robins, is a better hitter than Olson, for which reason he is needed on the Brooklyn team as much as possible. * • 1 McGraw refuses to believe in hoodooes and jinxes. He says ball games are lost through errors, weak pitching or light batting. « * ♦ Charley Herzog would rather beat the Giants than any other team in the National league. The old feud with McGraw is still on. • • * Jack Bliss, former well-known Coast leaguer, lauds the Vernon pitching staff as one of the greatest in the history gs minor leagues. Miracle Man Stallings, it is said, is dickering with the Los Angeles club, of the Pacific Coast league, for the services of Swede Risberg. * * ♦ Prough, who was a recruit of Jack O’Connor’s Browns in 1910, held Oakland hitless for 11 innings recently. About time to bring him back. ♦ ♦ • The poor showing of the New York Giants at home is blamed to autos. Most of the players have machines and are kept out joy riding at night * ♦ ♦ Every time Lee Magee makes a hit or two in a game he is accused of finding his batting eye. If they'd let Lee alone long enough to find it he’d find it Baseball scribes develop wonderful versatility in New York. When they grow tired’ of buying Heinie Zimmerman for the Giants they swing deals for Slim Sallee.
KOHL'S CRACK BATTERY
Two Former Breaker Boys Make Success at Cleveland. * Pitcher Stanley Coveleskle and Catcher O’Neill Become Stars in Big Show Only Through Dogged Determination.
Two former breaker boys of the coal regions of Pennsylvania are doing their share toward keeping Cleveland a big factor in the American league race. They form a battery that has been uniformly successful all season. The ex-anthracite wonders who are increasing in fame with leaps and bounds are Pitcher Stanley Coveleskle of Shamokin and Catcher Steve O’Neill of Minooka. Oddly enough, both players were tried by Connie Mack in their undeveloped stage, but were let out. After numerous rebuffs Stanley Coveleskle, whose brother, Harry, won fame earlier in the major league, unheralded came to Cleveland this year and made good from the start. Coveleskle is an iron man, and has been worked repeatedly out of turn, especially being dependable as a relief man in close games. In a recent series with the Mackmen Stanley performed an uncommon feat. Cleveland was leading, 3 to 1, when Klepfer weakened in the ninth inning. The ,flrst two Mackmen to face him in the mound reached base. Lee
Catcher Steve O’Neill.
Fohl quickly demoted Klepfer to the hath and called on Stanley to save the game. The new star grittily fanned Oldring and Pinch Hitters Schang and Stellbauer in order, saving the game for the Indians. Fourteen seasons ago the fans were following with much interest the career of the O’Neill twins of the St Louis Nationals. Mike was a pitcher and John a catcher. They enjoyed big popularity for a while, but the partnership was afterward split bj the players being sent to differenl teams. Mike finally drifted to the minors. He is quite a power today in the
Pitcher Stanley Coveleskie.
minors, being manager of the Utica, New York State league team. John’s career was stopped by death. Stete, a younger brother of the famous twins, has this season earned a bigger position in the fast set than even his brothers ever enjoyed. Steve Is young, but not a newcomer in the fast set. After his Athletic experience he Joined the Cleveland team in 1912 and made good from the start. He batted the ball hard In 1913 and 1914 as well as catching excellently, but It was not until this season that he achieved his biggest success.
GOOD COLD DINNER
SPLENDID MEAL TO SERVE WHEN THERMOMETER IS AIGH. Except the Vegetables, All the Dishes May Be Prepared in the Early Morning and Work in Torrid Kitchen Avoided.
There is no reason why the cook should grill and swelter in the torrid kitchen these days, but she must use her brains and be willing to get up early in the, morning if the family is to be adequately nourished without the usual holocaust.
A well-balanced summer dinner may begin with simple iced bouillon made by shimmering two pounds of the round of beef in two quarts of water to which is added seasoning of onion, red pepper, bay leaves, salt and spices tied in a muslin bag. This simmering must continue for two or three hours, but should be done before the heat of the day. When the liquor is cool it should be strained and set against the ice and only removed to put on the table in bouillon cups of shaved ice. If a firmer jelly is preferred a half package of gelatine may be mixed with, the liquor after it is strained and the whole allowed to boll up once. Great care should be taken that all fat is removed before the jelly is served. Following the iced bouillon pressed chicken may be chosen. A plump three-pound chicken will make sufficient for a family of four. This should be well washed in salt water and cut in pieces as if for frying. 801 lin just enough water to keep from burning and season with celery, onion and pepper. When it is tender take from the fire and remove all the bones, then cut with a very sharp knife into minute cubes and add pickled walnuts and mushrooms chopped very fine. A little Worcestershire sauce is a great addition to this dish, and gives just the needed piquancy for most palates. Mix all together thoroughly and put into an earthen bowl. Cover with a flat dish, set a weight upon it and put the whole in a vessel containing salt and Ice. Care must be taken to pour off the brine, however. After an hour the chicken may be set In the icebox, where it will keep until served. Instead of the eternal potatoes, rice is excellent served with chicken. To cook rice oriental style select a cupful of the very best unpolished quality. Wash in six waters and drain the last through a colander. Put the drained rice into an enamel saucepan with two cupfuls of cold, water and a half teaspoonful of salt. 801 lit briskly until the water is entirely consumed, then set on the back of the stove for at least three-quarters of an hour. It may then be taken off and kept in a cool, dry place well covered until dinner. When serving time arrives throw the rice into a napkin-lined colander and set over the tea kettle until it is heated, when it may be lightly thrown into an uncovered vegetable dish. Salad of any summer vegetables prepared in the early morning should be the third course and the last is always best when some sort of ice or ice cream Is chosen.. This may be heaped in melons, or upon baked apples or, over simple vanilla ice cream, may be poured fruit sirups left from preserving or pineapple sirup, than which there is nothing more refreshing. To vary the drinks an extra two cupfuls of strong coffee may be made in the breakfast percolator. This should be poured off the moment it is brewed into a sterile mason jar sealed just as If it were being put up and set in a basin of cold water. When it is cool it must be kept near the ice until serving time. This coffee essence added! to equal quantity scalded milk served: in tall glasses of shaved ice and topped with whipped cream is a real delicacy.
Lemon in Salad Dressing.
Two eggs, three tablespoonfuls of sugar, one tablespoonful of flour, one teaspoonful of salt, a dash of red pepper, a little celery salt, one cupful of milk, one cupful of water. Beat eggs, add sugar, salt, pepper, celery salt and milk. Mix flour and water to a smooth paste and add to above mixture, cook In double boiler, stirring frequently to avoid lumps. When cooked add butter and beat it in with an egg beater; then add the juice of one lemon. When ready to use, add a cupful of whipped cream, and beat till thoroughly mixed with salad dressing. This is much more delicate than if made with vinegar, also more wholesome.
Flaked Pineapple.
In tropical countries pineapple is > generally served in the half shell, an easy way of handling the fruit. Cut off the top, split the pine in half lengthwise and cut out the hard center core. Then with a silver fork shred out the fiber, leaving the troublesome little eyes in the half skin; the fiber can then be sweetened, mixed with grated coconut, or flavored with grape juice to taste and returned to the half shells for serving.
Improves the Gravy.
Did you ever try using a “thimbleful” of milk the water In making gravy? Or the smallest shake of celery salt and a pinch of sugar In addition to the salt and pepper? These will transform the most pleblan gravy, says a Mother’s Magazine reader.
For a Mustard Paste.
If you mix mustard paste with the white of an egg instead of hot water the result will be as good and it will not blister. Warm camphorated oil i« better than either, . ..