Jasper County Democrat, Volume 22, Number 10, Rensselaer, Jasper County, 3 May 1919 — Page 8

PAGE EIGHT

RENSSELAER CANDY KITCHEN AND RESTAURANT CHARLES BIBOS, Proprietor » I have purchased the former Princess Restaurant and will continue to serve meals and lunches and short orders, together with ice creairi, sodas and a fine line of home-made candy Everything Neat and Clean * Call in and get acquainted and try our products. We are here to serve the public and please our patrons in every way possible. We have been engaged in the restaurant business for the past 15 years, and know what the public demands.

GOSSIP by OUR CORRESPONDENTS THAT MAY OR MAY NOT INTEREST YOU

VIRGIE Mrs. Carl Williams is on the sick list this week. I. F. Meader has been hauling oats here this week. Mrs. Ellis Spurgeon was a Rensselaer goer Wednesday. C. A. Harrington made a trip to Fair Oaks Sunday evening. An aeroplane was seen flying ovfer this village last Saturday. W. W. Zellers is building a porcn on the front of his store this week. Will Nuss, John Zellers and Dean Zellers went to Rensselaer Monday. Mrs John Zellers took dinner with the Ansel Potts family Monday. Mr. and Mrs. W. W. Zellers made a business trip to Rensselaer Tuesday, Sax Geesa is helping Lewis 'Harrington with carpenter work this week. Ansel Potts and Will Nuss went to Medaryville Wednesday to buy Ford 'bodies. ... 'Everybody come to the North Union Farmers’ meeting at Virgie, Saturday, May 3. We have had much rain here the past few days and some roads are almost impassible. Mr. and Mrs. L. E. Harrington went to Chicago Saturday and returned Sunday evening. Esther Wiseman returned home Saturday after having spent a week with her sister, Mrs. Fred Thews of Wolcott. Patience Florence returned to her home Wednesday evening from Rensselaer to attend the commencement exercises at Fair Oaks. A carload of crushed stone has been put on the worst part of the gravel road here. It is believed that it will do the business. The Virgie school boasts of four

GAS 24c Standard and Indian Main Garage The Best in Rensselaer PHONE 206

graduates this year. They are: Arthur Florence, Ardath Cover, Robert Cover and Bernard Lockard.

DAIRY

FREE HERD OF TUBERCULOSIS Satisfactory Progress in Plan of Eradication Made During First Year of Work. (Prepared by the United States Department of Agriculture.) The tuberculosis-free accredited herd plan, inaugurated in December, 1917, and worked out in co-operation with the bureau of animal industry, United States department of agriculture, was slightly changed at the twenty-second annual meeting of the United States Live Stock Sanitary association held at Chicago in December. It was agreed to strike out the word “purebred” so

Although Apparently Healthy These Animals Are Positive Reactors to the Tuberculin Test.

as to admit to certification grade herds in addition to registered cattle. The annual conference between representatives of the United States Live Stock Sanitary association and the Purebred Cattle Breeders’ association resulted in the further indorsement of the tuberculosis eradication campaign and a recommendation that the work be extended as rapidly as possible. The accredited-herd plan is to test cattle with tuberculin at the request of .the owner, eliminate any. reacting

THE TWICE-A-WEEK 1 DEMOCRAT

I animals either by slaughter or by following prescribed sanitary measures, repeat the test at prescribed intervals, and list as tuberculosis-free accredited herds all herds entitled to that dis--1 tlnction. z Very satisfactory progress has been made during the first year of the work, and prospects for the future are bright. During the year 296 herds, I comprising 9.284" cattle, have been fully “accredited” as free from tuberculosis, and 1,462 herds, having 35,052 cattle, passed one successful test in preparation for certification. In addition 4,622 herds, both purebred and grade, totaling 98,002 animals, have been under supervision for the eradication of tuberculosis. Each month additional herds are added to the list.

HEIFERS DROP FIRST CALF

According to Experiment Carried on at Maryland College Thirty Months Is Best Age. About thirty months was found to be the best age for Ayrshire heifers to drop their first calf, according to an experiment carried on at the Maryland Agricultural college. If the calves were dropped six months earlier, the milk flow was lessened considerably, but if dropped six months later the decrease was slight-. This will vary for the breeds according to size; the smaller the breed type, the shorter the time. Eckles of Minnesota found that this variation would be three to five months which would bring the minimum age for Jerseys and Guernseys about twenty-five months and for Holstelns, thirty months. This is for well-developed animals.

PASTEURIZED CREAM IS AID

It Yields More Uniform Article of Butter and Helps to Improve Keeping Qualities. The relation of pasteurized cream to butter is now recognized as follows: It yields a more uniform product, aids in producing a higher scoring butter, improves its keeping qualities; avoids undesirable fermentations and gives protection from disease germs; overcomes questionable odors, increases value of skim milk and creates a steadier market. The slight Increase in cost of production, per pound, when butter is made from pasteurized cream, is more than overcome by the benefits derived from this process.

No better Job work produced in this section of Indiana than that turned out by The Democrat.

COLD STORAGE PLANT IS AID

Enables Farmers to Hold Their Perishable Products. CO-OPERATIVE PLAN ADOPTED Ice Can Be Kept All Summer In Inexpeneive Houaea if Proper Care Is Taken When It Is Packed In Winter. ) By W. A. RADFORD. Mr. William A. Radford will answer questions and give advice FREE OP COST on all subjects pertaining to the subject of building, for the readers of this paper. On account of his wide experience aa Editor, Author and Manufacturer, he is, without doubt, the highest authority on all these subjects. Address all inquiries to William A. Radford, No. 1827 Prairie avenue, Chicago, 111., and only enclose three-cent stamp for reply. In some sections of the country farmers are building co-operative coldstorage plants for the proper storage before shipment of perlshubTfe farm products. The accompanying Illustrations show the perspective and floor plan of a moderate-sized, well-built coldstorage building. It is Intended to encourage the proper boxing and shipping of farm produce in a way that will secure the respect of purchasers. Produce properly handled, uniformly packed in the proper carriers and shipped In refrigerator cars pleases customers and assures future sales. The plan of this cold-storage plant provides a packing room where the work of handling Is done to the best possible advantage. Next to the packing room Is a precooling room, 12 by 14 feet In size. This Is sos the purpose of taking the heat out of newly arrived fruit and truck from the farms before being loaded Into refrigerated cars or places in the cold-storage room proper. In either case this pre-cooling room an-

swers as an ante-room to prepare the candidate for further icing. The cold-storage room is 21 by 14 feet in size, with a high ceiling to hold produce in considerable quantity. The other room in the main part of the building holds the ice. Good Construction Required. To be satisfactory a cold-storage building requires good construction. This plan provides a good, solid, concrete foundation with walls and footings solid enough to be permanent. There are concrete floors laid as a foundation for the insulation. Above the regular insulation is a carefully made floor of cement. The walls and celling are made the same as the floor with the exception of the concrete floor underlayer. Waterproofed insulating board is used all around the cold-storage room and the ice room, as shown in the cross sections. It will be noticed that the packing room and pre-cooling room are built in the annex to the main building and have lower ceilings. The space between these ceilings and roof is utilized for the storage of packing materials. Such buildings are useful in communities where small fruits and vegetables are grown to be shipped some distance to large market section?. The man in charge of the cold-storage plant attends to the packing and loading, so that the packages are uniform and true to weights, measures and grades. The farmers simply grow the stuff and haul it to the packing house in packing trays. The man in charge keeps track of each farmer’s account and renders a statement the first of each month. Ice Easily Kept. It is easy to keep Ice all summer If you know how. When ice is Stored away for summer use and leaks away before it is wanted there is a reason for it In the first place there must be a sufficient quantity of ice together to keep cold, and there must be protection against warm air and there must be no leak in the roof. Some of the first farmer ice houses were built underground or partly so. It often happened that drainage was imperfect and that water accumulated in and around the bottom of the house and melted the ice so that by the mid-

dle of summer, sometimes even be fore the month of June, the ice would all be gone. Years ago it was considered necea sary to make very expensive walls to keep the Ice from melting and a great many experiments have been conducted for the purpose of finding out the beat way to build Ice houses. The right principle of refrigerator building has confused builders of Ice houses, and some of them have not yet recognized the difference. An ice house is intended to preserve ice while a refrigerator la intended to make use of it, economically, of course, but when a piece of ice Is put

Floor Plan.

Into a refrigerator it has a mission to perform. It is required to take the heat out of other material to preserve food products and it must dissipate itself In the process, while ice Is placed in the ice house to stay, to be preserved until wanted for use. An open shed will preserve Ice, or it may be piled up in a field and kept uil summer by simply putting a cover over it to keep off the rain and an Inner covef“orsawdust to keep out the air. Such a crude way of keeping ice is necessarily wasteful, but not to the extent popularly supposed. Roof Must Be Tight. It is quite possible to put a cube of Ice twelve feet through in a cheaply constructed building and so pack it with sawdust as to keep it in a very satisfactory way until wanted during the summer months. The roof must be tight because water dropping often In the same spot will bore a hole through the sawdust covering down to the Ice; warm air will follow and we all know that air must be kept away from ice or It will melt rapidly. Drainage is another very important consideration. The bottom must be

air-tight, but it must be porous enough to allow water to percolate through. For this reason a base formed of rough stones covered with cinders and the cinders covered with a foot of sawdust makes a good bottom. A very satisfactory substitute is made by laying small round poles in the bottom of the ice house covered with straw and the straw covered with sawdust about a foot deep. There is a good deal in packing the ice in the house to make it keep well. It should be put in during cold weather and all the chinks carefully filled with broken ice and the whole mass well frozen together by pouring on water. By doing this very carefully the ice can be frozen together almost solid so the air will all be forced out. There should be a space of a foot between the ice and the sides of the house all around and this foot filled in with sawdust tamped down. The sawdust should be at least a foot deep on top of the ice; 18 inches is better. Must Have Attention. A great deal of ice is lost during the spring months when the weather is getting warm, but not warm enough to require the use of ice in the refrigerator. During these weeks the ice house is forgotten, and it melts a little and settles. The settling process opens cracks in the wet sawdust and some of these cracks will extend through to the ice. After the house is filled and covered with sawdust it should have attention at least once a week. If the sawdust is kept packed down well all around and on top the ice cannot melt very much. There are other details to think about, such as ventilation and shade. It is a great help to have the .bpuse shaded by a large tree or Another building. When the sun beats down hot on top of the roof the temperature inside the building is a great deal higher than it would be with the roof shaded. In choosing the location convenience in using the ice should be considered in preference to convenience in filling the ice house, because the filling is done in a day or two whereas the unloading process occupies several months and requires innumerable trips between the kitchen and the ice house.

HATURDAY, MAY 8, IPIO.

POULTRY FACTS

CHICKS REARED IN BROODERS No System Ideal for All Condition*Success Depends on Individual Handling. (Prepared by the United States Department of Agriculture.) More difference of opinion exists as to the value of brooding systems than in any other part of poultry rearing, which shows that no system is ideal for all conditions, but that success depends largely on individual handling and care. Many failures in brooding are due to weak chicks which may be traced to faulty incubation or weakness In breeding stock. Successful chick raising depends primarily upon having healthy, vigorous breeding stock. Some of the most Important faults in the management es brooders are overcrowding and lack of ventilation, while the chicks fail to get sufficient exercise. The brooder should supply the proper temperature, be readily adapted to change in weather conditions, be easy to clean and well ventilated. The capacity should not be overestimated. One-half to two-thlrds of the number of chickens commonly advised will do much better than a larger number. Brooders and hovers should have fom one-half to two inches of sand, dry dirt, cut clover or chaff spread over the floor, and in case they are kept in the brooder house, over the floor of this also. The hovers should be cleaned frequently, as cleanliness is essential In raising chickens successfully. The best temperature at which to keep a brooder or hover depends upon the position of the thermometer, the style of the hover, the age of the chickens, and the weather conditions. Alm to keep the chickens comfortable. As the operator learns by the action of the chickens the amount of heat they require, he can discard the thermometer if he desires. When too cold they will crowd together and try to get nearer the heat. If It is found In the morning that the droppings are well scattered over the hover It is an Indication that the chickens have had enough heat. If the chickens are comfortable at night they will be spread out under the hover with the heads of some protruding from under the hove* cloth. Too much heat will cause them to pant and sit around with their mouths open. It is impossible to state for each case at what temperature the brooders should be kept to false young chickens; however, it will run from 90 up

Splendid Any Farm.

to 100 degrees in some cases, as some broods of chickens seem to require more heat, than others, an average being 93 to 95 degrees for the first week or ten days, when the temperature is gradually reduced to 85 degrees for the following ten days, and then lowered to 70 or 75 degrees for as long as thechickens need heat. This depends somewhat on the season of the year and the number of the chickens, as it can be readily seen that the heat generated by 50 chickens would raise the temperature under the hover to a higher degree than the heat given off by a lesser number, consequently the amount of heat furnished by the lamp or stove will have to be regulated accordingly. As the chickens grow larger and need less heat the lamps may be used only at night, and later only on cold nights. Theheat is usually cut off at the end of four or five weeks in March or April in the vicinity of Washington, D. C., while winter chickens have heat for eight or ten weeks, or until they are well feathered. Care should be taken to prevent chilling or overheating the chickens, which weakens them and may result in bowel trouble. « When chickens are first put into the brooder they should be confined under or around the hover by placing a board or wire frame a few inches outside (this would not apply to small outdoor colony brooders).

POULTRY NOTES

Ducks need the grit for their digestion just as chickens do. * * ♦ Clean houses, nests, runs, drinking and feeding vessels are important.' « * « Old hens that are not needed for breeders should be fattened and marketed. * * * There is still a good demand for capons, and gll on- hand should be marketed. • • * You should have tight coops for the hens and chickens to prevent rats, weasels and skunks from getting in nights and killing little chickens.