The Beaver Herald (Beaver, Okla.), Vol. 30, No. 33, Ed. 1, Thursday, January 18, 1917 Page: 2 of 12
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THE BEAVER HERALD. BEAVER OKLAHOMA
Jt If iffifl'l I'M ' IfiI'
HOW TO IDENTIFY CHICKENS
Where Fowls In Neighborhood Are
Much Alike It li Excellent Plan
to Paint or Dye Them.
Neighbors living closo to cnch other
rtow chickens which nro very much
alike. Often cnch party thinks tho oth-
er Is In possession of some of his birds
ond trouble begins. In order to avoid
this one neighbor will get some blnck
chickens because his neighbor has
1. Hens In adjoining yards. If thry
get through tho fence often make
their home In tho new quarters.
2. Different varieties In adjoining
breeding yards aro In great danger of
3. All birds In any community which
aro apt to range together should be
ono variety properly branded.
A good grado of dyo or paint Is t'.io
best method of marking tho birds to
bo detected nt sight different people
using different colors. If all nro grow-
ing white birds ono person can ujo
red on his birds another blue another
green etc. placing tho color on tho
wings and tall so they can bo seen it
n distance. This gives quick Identifi-
cation of the birds and In addition to
helping neighbors to Identify their
own birds will help control wholesnlo
chicken thieves becnuso of this Identi-
fication. TEST WITH WHITE LEGHORNS
In Experiment at Pennsylvania Station
Five Pens of Pullets Fed Alike
Except a to Protein.
In n test by tho Pennsylvania n
tlon flvo pens of Wblto Leghorn pel-
lets were fed nllke except as to tlu
protein feeds allowed. I'en 1 recelvud
meat scrap or nnlraal protein nnd
pens 2 3 4 and 5.33 per cent of soy-.
bean meal gluten meal linseed oil
White Leghorn Pullets.
meal and cottonseed menl respective-
ly In n dry mash. All pens received
the ordinary grain mixture. It was ob-
served that d'iring tho first year tho
mortality was high In tho pens receiv-
ing the ollmcal and tho cottonseed
meal. A number of tho birds apparent-
ly broke down under the strain of the
highly concentrated rations.
Five pens of CO White Leghorn pub
lets each were fed alike except ns to
Micculent feeds. I'en 1 received n
commercial product succulent tab-
lets; pen 2 dried beet pulp; pen It
mangel beets; pen 4 sprouted oats
nnd pen 0 no succulents of any- kind.
Tho total egg production for tho year
was 4432 4070 0347 5517 and 4.230
for tho respective lots.
HOW TO SELECT THE LAYERS
Good Test Is to Watch Fowls Going tc
Roost at Night Cull Those
Having Small Crops.
Tho ordinary person who does not
nso trap nests and only has n few hens
rbould notice tho hens that go on tho
roost first nt night. They are not tho
profitable members of tho flock.
Another good test can bo made after
tho hens ore on the roost. Feel of
their crops. The ones that have large
well-filled crops aro tho producers of
eggs. Cull out the ones with small
FOR SUCCESS WITH POULTRY
Fowls Must Be Kept Comfortable to
Secure Best Results Afford
No success can be obtained wltl
poultry unless tho fowls are kept com-
fortable. A fowl drenched with ruli
is not comfortnblc. A man caught In i.
rainstorm can change his clothing ami
thus save catching a cold but a fowl
must allow her clothing to dry on her.
No fowl can stand a constant ex-
posure to inclement weather and tre
more we protect them the better will
be the results.
OmI.imi .... ;; : '"-fcawBI
&&. .Uif; litov- T-MWBBI
FAVOR SOUR MILK FOR POULTRY FEEDING
isOCKttlLKl gffjg I DOT SOwfl jT pfJAttftsLKW U
TAKE YOUR CHOICE OF
(Dy rnoi. K U KKMPSTElt Missouri
College of Agriculture.)
Poultrymen everywheru hnve long
recognized tho valuo of beef scraps
ns food for tho luylng hen. Col-
lege nnd experiment stntlon men have
found by their tests thnt the use of
buttermilk or sour milk reduces the
cost of production per dozen of eggs
ns compared with either beef scraps
or no meat ration. Sour milk Is cheap-
or than beef scraps ns It Is on tho
average farm. Sir. W. It. Graham
tested thrco different breeds of chick-
ens and reported that the use of
either buttermilk or beef scraps re-
duced the cost of egg production very
greatly. Mr. A. O. Phillips found thnt
when no meat or other animal food
was fed to hens In their ration they
laid 32 eggs apiece while those which
received meat scraps laid 133 eggs
apiece and those that received
skim milk laid 13T.4 eggs apiece
n year or more than four times as
many ns those which received no nnl-
Tests With Feed.
In tests conducted with threo 25-
bird pens about two-thirds of tho ra-
tion given to each pen consisted of n
scratch food made by mixing two parts
of corn and one part of wheat. Tho
remainder of tho feed given to each
pen was a mash made' by mixing bran
middlings or shorts nnd comment for
the no-ment pen or the pen which re
ceived no animal food whatever. Tho
sour-milk pen received the same mash
and all tho sour milk the fowls want-
cd while tho beef-scrap pen received
the same mnsh with the addition of
beef bcrop mixed with the mash.
The usual poultry yard method of
feeding wns followed practically the
only difference being In tho protein
concentrate or tho nnlmnl food given
to the hens. In the morning a little
scratch feed was sprinkled in tho
straw litter deep enough' to mnko tho
fowls scratch and take exercise. Wa-
ter was placed In clean palls and n
pan of sour milk was given to the
sour-milk pen. At noon the proper
amount of dry mash was mensured
Into trough nnd green feed was fre-
quently given nt the same time during
ho winter. Two or threo times n
week the fowls were mude to eat more
of the mash by mixing the dry mnsh
with water or with milk In case of the
sour-milk pen. This wet mnsh was fed
at the rate of a handful for every four
birds. At night tho scratch feed wns
given ngaln and tho birds were nl-
lowed to eat nil they would In order
that they might go to roost with full
crops. The purpose of this method of
feeding wns to keep tho hens busy nil
.DISEASES OF POULTRY
Little Has Been Done to Find
Cures (or Many Ailments.
Every Poultryman Should Have on
Hand Plentiful Supply of Per-
manganate of Potash Crys-
tals and Epsom Salts.
(Uy D. B. QREENDEna Instructor In
I'ouitry Husbandry. New York State
.. Kchool of Agriculture.)
Tho old ndngo "an ounco of preven-
tion Is worth a pound of cure" Is
nowhere moro applicable than In the
enso of diseases of domestic birds.
So little has been done thus far by
scientists to find cures for the numer-
ous nltments of fowls thnt not very
many of them can bo cured.
Our attention must then be directed
to tho prevention of diseases and In
most cases they can bo avoided. If tho
poultry man Is only willing to tnko
tho proper sanitary precautions. There
oro two medicines which every poul-
try mnn should always hnve on hnnd
namely permnngnnnto of potash crys-
tals and Epsom salts. Tho former Is
now very expensive duo to tho un-
settled condition of tho chemical mar-
ket but so Httlo of It Is really needed
thnt n poultry man should not go with-
out It. Tho crystals can be bought
nt any drug store. Do not buy It In
solutions as you nro then paying for
Two tablespoonfuls of permanga-
nato of potash should bo added to n
quart of warm water. Most of It will
dissolve but n few crystals will re-
main nt tho bottom of the bottle. Usu
tills solution to color tho drinking wa-
ter of your birds young and old being
careful to shako solution well each
tlmo before using. Tho drinking wa-
ter should show n claret-red color
against your hand thrust Into tho wa-
ter. It Is necessary to put your hand
In tho water becnuso presence of light
or shadow will make tho water appear
to bo i different Bhndo than It really Is.
Too much of this permaug-inated
yrnter cant . bo given to jioultry.
Sick birds should receive no other wa-
ter. Tho permanganate acts as a dis-
infectant for the water nud tho diges-
tive organs of tho fowls. It It also
good tor healthy birds. la damp
THESE FEEDING METHODS.
day nud keep their appetite keen nnd
yet give them all the feed they would
use. Feeding n smnll amount of tho
scratch feed in the morning encour-
aged tho hens to eat more of the mash.
An attempt wns made to get them to
consumo about half as much of the
mash ns they did of tho grain or
Cost of Feed.
Tho prices paid for feed will of
courso vary from county to county nnd
state to state and from year to year
but these prices quoted by n local mill
aro probably fairly representative for
that season. Even If they should be n
little too high or a little too low to show
tho probable cost In the reader's lociil-
Ity they will enable him to compare tho
cost of egg production on no meat
beef scrap nnd sour-milk ration.
Tho 25 hens In the no-ment pen laid
1373 eggs or an average of 55 per hen
for the year. The beef-fed hens laid
nn average of 107 eggs uplece or almost
twice ns many as the no-meat hens' and
sour-milk hens bent them both with an
average of 131 eggs apiece or almost
two and a half ns many as the no-
meat hens. There Is no question but
thnt the meat scrap and sour milk Is
responsible for the great Increase ln
the number of eggs laid.
The probable effect upon the pocket-
book of course decides what ration n
poultryman will choose and n glance
nt the results of tho above experiments
show that the fowls foil no meat milk
or other animal food laid only 1373
eggs In return for the $23.00 worth of
feed they nte or thnt at 20 cents n
dozen they returned eggs worth $22.00.
In other words the poultryman gave
his work for nothing nud paid $1 more
for tho feed than the epgs returned
hlra In cash. The beef scrap fed hens
on tho other hnnd brought u profit of
$10.78 because although the feed they
uto cost $1.78 more than If they had
received no meat scraps they luld near-
ly twice us many eggs nnd so paid
many times for tho beef scraps they
The biggest profit of nil however
resulted from feeding sour milk In
spite of the fact that It was charged at
20 cents a hundred pounds. This H
perhaps more than It would be worth
on tho average form where It would
' probably otherwise be fed to the hogs.
Kvcn at this price there was n proilt
. of more -than 100 per cent from the
hens fed sour milk. The cost wns
$20.32 but the eggs laid were worth
1 $28.20 more than thoso laid by the
I samo number of hens which received
no nnlmnl food nud laid less than half
ns many eggs.
weather It should be put Into tho
drinking wntcr two or three times n
week as tlds will often prevent the
sprend of catarrh. Chicks Just hatched
should receive permangunated water
for tho entire first week ns tho Infec-
tion from w hlto dlnrrhea occurs nearly
always In this critical period of the
Epsom salts should be used when
fowls nro constlpntedorhnve dlnrrhea.
In both cases It cleans out the sys-
tem. The dose varies from one-quurter
of n teaspoonful for n very young
chick to n full teaspoonful for mature
birds. Dissolve the salts In warn)
water nnd moisten mnsh with this t.o-
lutlon. Do not feed the sick birds In
tho morning but In the middle of tho
ufternoon give them the mash.
IMPORTANCE OF GREEN FEED
Essential Item In Poultry Rations Dur-
Ing Egg-Laying Season Bene-
ficial to Health.
Plenty of green food for tho poultry
nil they will eat. Is an Important Item
In poultry rations during the winter
egg-laying season as well ns at other
times of the year. This can bo sup-
plied by growing knlo nud other win-
tor greens outsldo the pen nnd giving
tho birds daily quantities or by sow-
ing n fall pasture of vetch rape mus-
tnrd rye wheat oats or other crop
that will mako consistent winter
In the latter caso the fowls will have
to bo kept off tho sowed area until tho
young plants get well established when
they will nfford tho hens all they need
with no trouble to tho owner.
Provided In either wny tho greens
wilt have a beneficial effect upon the
health of tho llock as well as exert n
valuable Iniluenco on tho yield nnd
quality of tho eggs.
SUNFLOWER SEEDS FOR FEED
They Make an Excellent Variety and
Will Oe Greatly Appreciated by
Hens In Winter.
Sunflower heads stored nwny In tho
nttlc and fed this winter will mnke nn
excellent variety and bo appreciated
by tho hens. Cut whenever the seeds
nro ripe and storu heads In dry place
by hanging from some support where
mice will not bo able to reach thorn.
WINTER CARE OF EWE FLOCK
Of Great Importance 111 Insuring Lamb
Crop In Spring Feed Clover or
The winter enre of tho flock Is Im-
portant to InsAire n lamb crop to bo
harvested In tho spring. Ewes In good
condition need not be fed grain until
about a month before lambing when
they should gradually be accustomed
to It. Ewes In thin or poor condition
should receive from one-fourth to one-
half pound of grain dally. Corn alone
Is not the best grain ration. A ra-
tion of six parts corn three parts
wheat bran nnd one part linseed oil
enke by weight has proved very satis-
factory. A ration of corn oats and
brnn equnl parts by weight can also
The sheep should receive ns much
clover or alfalfa hay as they will eat
Sheep In Winter Quarters.
The amount of hay eaten can be cut
down by tho use of corn silage or corn
stover. Two pounds of clean sweet
corn silage can be used to replace
about one pound of hay. Well cured
corn stover Is also relished by tho
ewes. Ordinarily there is little dan-
ger of tho sheep eating too much of It
if the hay Is fed once n day. The
greatest danger of corn stover comes
from making It the exclusive feed.
Clean salt and water should be kept
before the flock. Sheep should always
have a dry well bedded floor to Ho on.
Ohio State Bulletin.
FEEDING SWINE OR VERMIN?
Coal-Tar Solution as Dip or Spray
la Recommended .for Treatment-
Some Other Remedies.
It has been estimated that a 150-
pound hog has 02000 drops of blood.
If the hog Is supporting 1000 lice nnd
euch louso takes ono drop of blood per
day what per cent of tho hog's blood
will be lost dnlly and who will pay
tho bill 7
Using n coal-tar solution (1 per
cent) us n dip or n spray Is recom-
mended for treatment but thcro
nre other mixtures equully effective.
These are: 1 equal parts kerosene and
machine oil mixed together uud np-
plled with an oil can brush or swab;
2 crude oil (thinned with kerosene If
too thick) applied with a brush or us
a spray. Crude oil applied to tho
bncks of the hogs slowly works over
the greater pnrt of the hog's.body but
should be applied to the ears und both
CORN AND LIVE STOCK FARM
Former Produces More Feed Per Acre
Than Any Other Crop for Cattle
Corn and live stock farming go hand
In hnnd. The great corn-growing sec-
tions arc also tho great live stock sec-
tions. Corn produces more feed per
acre than nny other crop except nl-
falfa. It should be fed with alfulfa as
these two feeds mnko a bulanced ra-
tion. Stock relish corn nnd corn fodder
whether cured In the field or In tho
silo. This grain Is unequaled In beef
and pork production. Tho meat pro-
duced from It Is of a firm consistency.
SCIENCE IN FEEDING CATTLE
Farmer Who' Sells Half.Grown Feed-
era for Someone Else to "Finish"
N Is Losing Money.
The cattleman who fattens his ani-
mals "from birth to block" has n much
better chance of satisfactory returns
thnn he who sells half-grown feeders
for someone else to "finish" for mar-
keting. Tho latter turns over to the stock-
yard men. to feeders nnd the rallronds
a very largo share of the profits whlc
might have been bis.
TO PRESERVE MEAT
APPROVED METHODS OF PREPA-
RATION FCfR CANNING.
Sterilization of Jars Intended to Con-
tain the Product Is an Important
Feature Receptacles Must Oe
I'rcpnre tho meat poultry or game
that It Is desired to can by cutting
It Into convenient size to fit Into the
Jars to be used. The Jars must bo
prepared by being either fccalded In a
bath of boiling water or sterilized by
being plnced In a pun of cold water
td completely cover them the whole
being gradually heated to the boiling
point tilling the meat Into the Jars
directly cnch one Is taken from this
boiling bath. Sterilize the covers of
tho Jurs by dropping them Into boil-
ing wuter Just before they are to bu
used. Sprinkle the meat with suit.
No water Is required ns the meat
makes n Jelly Itself. Put n layer of
liny In the bottom of n wnsh-boller
and put in tho Jars. Sometimes they
nre pneked between the hay to keep
them apart. Fill up the boiler with
cold wnrer nearly to the top of Jars
(having laid covers loosely on top)
and put on the lid. When water
bolls let It boll four hours longer
when tho meut will be thoroughly
cooked. If necessary add more boil-
ing wntcr to keep tho Jurs well cov-
ered. When done take out each Jar
separately (have rubbers soaking In
warm wuter) sealing at once to ex-
clude the air. Tho main point In
keeping Is to have Jurs sealed nlr-
tlght.. Before Hiking out the Jars
have "a thick clolh wrung out of cold
wuter ready to set them on to pre-
vent breaking while tightening on
Another method for poultry or
meat Is to cut up season nnd stew
tho meat or poultry Just as If for
Immediate use. After It Is thorough-
ly cooked It Is placed In glass fruit
Jars and packed firmly In. Then the
stock Is boiled down well nnd poured
boiling hot over the meat In the
Jars nnd tho covers screwed on
Veal Cutlets With Mushroom Sauce.
Cook three tablesponnfuls of Hour
In two tablespoonfuls of bubbling hot
butter add slowly one cupful of milk
and season with one teaspoonful of
onion- Juice ono tuhlepnonfiil of
chopped parsley a grating of nutmeg
and lx-pper and salt to taste. When
thick and smooth ndd two cupfuls of
chopped cooked veal cook until thor-
oughly heated spread on n buttered
platter and let stand until cold. Shape
Into cutlets roll In fine crumbs dip in
beaten egg and fry In deep hot fnt.
Serve With mui-hroom sauce.
Mushroom Sauce Cook three table-
xpoonfuls of Hour In two tablespoon-
fuls of butter senson with one-half
teaspoonful of salt nnd n few grains
of pepper ndd slowly ontf'nnd one-hnlf
cupfuls of milk stir until smooth nnd
thick then add two-thirds cupful of
canned mushrooms nnd the Juice of
half a lemon cook n minute longer and
serve with the cutlets. .
Mince Pie Without Apples.
Mlnre one pound ench. boiled beef
seeded raisins Miet. cranhenif. one-
half pound mixed citron orange nnd
lemon peel; mix' with one pound of
sultnnas. one pound of currants
crated rind nnd pulp of one freh
lemon: ndd one level tabU'spoonful of
salt ono grated nutmeg one teaspoon
fill level enrh of more clove two
tenspoonfuls clnnnipon. one quart
rider one lo two pounds sugar: boll
everything but the meat nnd cranber-
ries half nn hour stir them In. let
stand without boiling half nn hour
longer. Mixed or one kind only of
nuts may be used In Mils; nlso prune
In place of cranberries nnd grape
Juice nnd Jellies melted with wnter In.
stead of cider.
Do Not Chop Parsley.
When making parsley sauce Instead
f chopping the parsley take It from
the stalk and drop Into boiling water
to which n piece of sodn the size of n
pea and a pinch of salt have been
added. Holl for a few minutes then
strain off and stir the parsley Into the
melted butter. The parsley dissolves
Into small shreds nnd retains the color
and flavor better than when chopped.
To Soften a Sponge.
Cover the 'sponge with cold wnter.
add a tablespoonfnl of borax and
bring slowly to the boll In n clean
saucepan. Then remove the sponge
nib some dry borax Into It. and rinse
In cold running water for several mlh-
utes. To Cleanse Collars and Cuffs.
Tho collars and ruffs of n silk blouse
often become soiled long before the
rest of the blouse needs wiiNhlug
Clean them with a soft nig dipped .In
gasoline. Turn the rag us soon as It
Do not throw nwny the tops nf cel-
ery. Wush them well dry them thor-
oughly In nn oven and keep them In
a tightly closed Jnr or tin can. lo be
used as a llinoiing for soups and
Cook tinpohed rice until tender In
plenty of boiling wnter. season with
wilt and serve with cream and sugar
This rice Is mnrh more nourishing than
the polished rice commonly on the market.
Cook Who Is Pr
Celery should bi
ns possible not c
delicious flavor. hii
of the few vegetii
many highly vnlual
Indeed It bus bed.
often thnt celery lid
properties for the ne
or neuralgic person.'
there Is practically no i(
every bit of It can bo in
Of course we know besls; use of
the delicate Inside stalks ffr salads
and fillings. Hut the outside stalks
even though not perfect enough In ap-
pearance for service In the raw should
not he neglected but stewed or used
In the making of soup. The trimmings
too lenves. Imperfect stalks can bo
added to broths soups or used to help
flnvor other dishes. Tho addition of n
little chopped celery to nny kind of
meat or vegetable dish Is sure to Im-
prove Its flavor.
If celery Is not used Immediately It
should be wrapped In paper nnd kept
In n cool plncc. nnd It will then remain
In perfect condition for many days.
Two cupfuls of chestnuts two cup-
fuls of celery four cupfuls of milk
two tablespoonfuls of butter. Smalt
onion carrot salt four cloves.
Chop the celery onion and carrot
nnd brown In butter ndd milk and
cloves and allow to styw for about one
Illnnch chestnuts nnd boll' ten tnln-
ates. Drain and stew for half an qour
In one-half of the celery liquor thnt
has beei. stewing. Then press' through
n colander nud pour Into the remain-
ing celery-nnd-mllk mixture and cook
for ten minutes. Serve hot nnd. If de-
sired garnish with n few whule-cooked
DELICIOUS DISHES OF RICE
Five Suggestions for Those Who Are
Fond of the Cheap and Appe-
To Boll Rice. Pick over one cupful
nf rice wash In two waters drop In
one quart of boiled salted water cook
slowly on back of stove. Never stir
arid when done each kernel will stand
alone. Pour Into colander nnd set on
coolest part of stove. It bhnuld bu
boiled In nn open stewpan. One table-
spoonful of lemon Juice added to wnter
in which rice Is boiling makes It very
.vhlte nnd keeps kernels separate.
Rice Omelet. Heat one cupful boiled
rice and two cupfuls of milk Mu a
onooth paste. Add two eggs well beat
n salt and pepper. Fry until brown
-oyer with powdered sugar nnd servo
Rice Croquettes. Put over fire In
ilouhle boiler one pint of milk nnd one-
liulf cupful of washed rice. Cool; till
thick add the yolks of two eggs one-
half teaspoonful of salt nnd two table-
spoonfuls of sugar. Itemove from (Ire
heat till smooth add one-hnlf teitsonti-
ful vanilla a buy (euf boiled In rlru
and milk 'removed us soon ns a slight
flavor Is given to udd to daintiness of
seasoning. Spread nil on n flat dish
and when cold form Into eone shiiM.
Dip In egg then In eiiimhs and cook In
boiling fat. This makes 12 croquettes.
Rice Bread. One tumbler rice flour
one and one-half gills of milk one egg
two teaspooiifuls butter one table-
spoonfjtl cooked hominy the white of
ono egg beaten separately and added
last. Ilnke three-quarters of mi hour.
Rice Cornbread. One pint boiled
rice one pint cornmenl one dessert-
spoonful bird one pint sour milk two
eggs beaten well.
Deviled Fillets of Chicken.
Cut the raw meat Into long tiiiu
strips or the thin portions of ih
breast. Dip In melted butter broil un-
til cooked or heated through. Then
place on n hot scrWng dish uiiispreiid
with the hot mixture two tablespoon-
fills of vinegar two of Worcestershire
snuco or mushroom catsup one tylilt-
spoonful of chutney sauce' and a das'h
Baking Powder Biscuits.
Sift together one tenpoonful of
linking powder uud one-qunrter ten-
spoonful of salt. .Mix Into the flour
ono large tuhle.spnniiful of lard then
add one-hnlf cupful of milk stirring In
milk with knife. Itnll out the dough
on n floured board and cut Into shape
with a cutter. Hake In quick oven
nbout fifteen liimutes.
Dark-colored goods will not fade. If
soaked In salt and vinegar In the (wa-
ter. In the home a tireless cooler Is In-
dispensable. At tlinewhen n largo
amount of cooking Is done It will work
overtime night or day without gettlnij '
out of repair or using up fuel. I
Flaky Pie Crust
Use one and nm-Jiiilf cupfuls (lour
two-thirds cupful lard mix with ns lit-
tie cold water ns possible. Itnll out
then spread lard on and roll again.
Itepvat the process several times. You
con use this for either pies or tarts.
More Appetizing Potatoes.
When baking potatoes grease them
Hist with ir-little butter nud when
looked they will be beautifully brbwn
nnd crisp witli the nleu glazed up- fg"V
pcuranrt.' that makes them look so u;v
A couple of teiisMHinfiils of glycerin
to a small tubful of wnter Is useful In
softening the Inthcr In which flannel
articles nre to be washed.
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The Beaver Herald (Beaver, Okla.), Vol. 30, No. 33, Ed. 1, Thursday, January 18, 1917, newspaper, January 18, 1917; Beaver, Oklahoma. (gateway.okhistory.org/ark:/67531/metadc69140/m1/2/: accessed September 22, 2018), The Gateway to Oklahoma History, gateway.okhistory.org; crediting Oklahoma Historical Society.