The Beaver Herald (Beaver, Okla.), Vol. 32, No. 48, Ed. 1, Thursday, May 1, 1919 Page: 2 of 8
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THE BEAVER HERALD BEAVER OKLAHOMA
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PRODUCE GROWERS KEPT IN TOUCH WITH
CONDITIONS BY GOVERNMENT SERVICE
KFFP YOUNG CHICKS GROWING BY USING
FEEDING SCHEDULE GIVING BEST GAlNSi
rsraw
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iJTJiC HOW OO YOU ALWAYS
WjLcJ"0 hch tosul?J
Wi a irwj ul)Jhiiftk?vrft monthly flr
yMY JiliJCA AST Pi?T7't Jftfcyrrr? An-ncLta -.
r f 1WI orAroeiJ l I T)fth y '
fj 111 7si!iliirtA l Qk& x.
''T y 7y I 11 SOVERNMEUT A
V 7 '" v U.1 II CHOP AND
I 1 II I VSCXil I I MARKET pi- . M
i I nfcw- L i 1 I neponTiNO . wV:;.';-jlm
I I DPV X? W I l II senvice IdK '";;?
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Using the Government' Eyes to Improve Opportunities.
(Prepared by the United states Depart-
f ment of Agriculture )
I Shnillng one's course by fnlth rntlicr
1han by sight Is tlouhtles.s Rood prac-
tice spiritually speaking hut produce
'growers used to And It mighty dis-
astrous in business. Of course somo
mf them aro still following tho faith
system of growing nnd mnrkotlng be-
cause they hnve not seen fit to use tho
ayes furnished them by tho govern-
ment In the crop nnd market reporting
service of the United Stntcs depart-
ment of agriculture. Theso aro still
planting gathering nnd marketing
wore or less 'tot random but a con-
stantly Increaslnnutnlier aro looking
around and nhend.elng what other
sections are doing tit ding where nny
shortage or surplus Is Wotl to bo pro-
duced ascertaining Fpcclnl siViuntages
or disadvantages In consuming cSmtos.
and generally getting n forecast of thoS
market from crop and other conditions
tho countrjeflvcr.
Tho urslglited southern potato
growerno longer plants blindly or by
rote. J Ho takes Into account tho voi
re and probable movement of the
northern crop and tho quantity of tho
old crop likely to come over till spring.
Tho northern grower watches the de-
velopment of the southern crop. If
)he southern acreage Is reduced. If
there are late freeces if anything hap-
pens to bring about a material reduc-
tion of; the crop la the South or in
VKf large potato-growing section of
the North the wldc-nwnko northern
grower la In position to make money
by putting in a Inte acrengo and top-
dressing It. Tho Texas onion grower
before time for plnnttng takes Into
consideration tho qunntlty of old
northern stock In storage and tho rato
at which it Is going to tnnrkct.
Worth $500 to This Q rower.
In n score of linos the snmo system
Is being followed. Take for Illustra-
tion the ense of a grower of holhouso
lettuce In the neighborhood of ono of
the large eastern cities. Ordlnnrlly he
grows.'to meet n fairly late mnrket
nftvr tho Florida nnd South Carolina
crops nro off. Hut If ho receives nows
ef a destructive freeze in the South
EFFECT OF WEATHER
'CONDITIONS IS FELT
One Market May Go Up While An-
ru uiiicr uuua uujju&iic way.
i crop ana mantel oervico or ucpan-
!' r mnl rt Aorlrultur Ketna Both
'Shipper and Consumer Pott-
i cd on Situation.
(Prepared by the United Btntes pepart-
ment of Asrlcultiire.)
Any given weather condition cold
rain or heat may affect ono mnrket
ono way nnd another market In tho
directly opposite wny. A period of
rainy wenther for Instniicc might
put peach prices uwny up In Now York
or Chicago nnd uwny down In Atlantn
or Augustn. The effect of any par-
ticular weather condition Is likely to
ve different In tho big consuming mar-
ket from what it Is in producing sec-
tions. In the ense cited tho rnln
might delay gathering. Then at the
v beginning of fair weather great quan-
tities of moro or less damaged peaches
would come In nt once Instead of be-
ing distributed over a period of weeks
nnd prices would go down sharply.
At the buiuo time a shortage would
have been caused In some of tho largo
cities and prices would go up. Anoth-
er set of conditions might rcverso the
process making prices high In pro-
a dqclng sections nnd relatively low nt
consuming markets. The crop and
market reporting service of tho United
States department of agriculture cor-
t rylng full Information on weather and
crop conditions keeps both ttio ship-
' per and tho consumer posted as to
such conditions nnd In a general way
' works to smooth out such dlscrcp-
ancles. ' ( ' Cowpeas Are Really Beans.
' - Cowpens really are not peas but
4 beans. They are tho kind of beans
moat' commonly cultivated for food In
the old world. In our country they
are used mainly as a pasture crop.
B
plendld Spring Pasture.
If stock Is turned on sweet clover ln
the'sptlng before It has bad a chance
ltil(i a
ho promptly regulates his seed beds
nnd moisture In such way an materi-
ally to ndvanco tliu maturity of his
crop to tnko ndvnntnga of tho shortngo
soon to occur. Ono such grower of
hothouse lettuce snys that tho govern-
ment crop and market reporting scr-
vlco Is worth $500 a year to him in
that way.
Hero Is another concrete Illustra-
tion: During the pnst season thero
was a short crop of potatoes In Vir-
ginia and Marylhnd. Tho crop nnd
market reporting service Informed po-
tato growers over tho country of that
fact In time for them to take ndvan-
tii fro of It An n result some southern
growers held their potatoes for n few
weeks while some northern growers
dug nnd irinrkutod theirs n llttln ear-
lier than usual thus not only obtain-
ing better prices but filling In n period
when there would hnve been othorwlso
a Ahortago of new potatoes.
sfagws Market Advantage.
Tho service Indicates to tho grower
who uses ir rtajelllgcntly temporary
nnd local morkcniuJvantagcH. A city
that this week Is utrsfxtrcmcly poor
market for a partlcunMLconimodlty
may bo tho best Markctforhat com-
modity next week. The growwvwho
has followed tho reports and correctly
Interpreted conditions Is thus In posi-
tion to ship In such wny as to get his
produce on that markot nt the begin-
ning of better prices.
The results are beneficial allko to
producer nnd consumer. The producer
takes advantage of tho market where
prices nro best. Tho consumer has u
more regular supply nnd usually with-
out extreme fluctuations In prices. Of
course such application of benefits Is
not yet universal. Tho service Is com-
pnrntively now nnd ninny people hnvo
not yet learned to nvnll themselves of
It. However tho 02 permanent branch
offices of tho bureau of markets ami
tho numerous temporary stations In
shipping nrcas bring within reach of
practically nil shippers tho Informa-
tion furnished In tho form of dally
mnrket bulletins wee'kly tnnrkct re-
lvlovs( nnd monthly ncwB articles.
vwvvstvsvt
MARKET TERMS
(Prepared liy.Aho United Stntcs De-
'nirttnant r9 t nrlnnUiira
The market I FIRM
when for tho commodity
under consideration prices nro
holding fairly from day to day
nntj from week to week with tho
values more prompt than tho de-
clines nnd yp U.s gnlnlng only
a few cents wiitn compared with
tho week or fortnight before.
The market. Is STRONG
when tho advances nro fairly
sharp nnd tho declines slight nnd
quickly overcome.
The market I WEAK
when tho declines nro sharp
nnd persistent continually reach-
ing low points nnd making only
slight nnd short recoveries. Ttio
degree of wonkriess Is mensured
by tho frequency and extent of
such movements.
The market I DRAGGING
when prices sag almost Imper-
ceptibly simply falling a little
short of the previous top quota-
tions from time to time so that
the decline Is scarcely noticeable
except by comparison with tho
level of the previous week or
month.
Reports of Iho condition of tho
crop the shipments the weather
aro factors In determining what
may bo expected to follow a
firm strong weak or dragging
market. The progressive pro-
duco grower studies nil of theso
conditions' nnd markets his pro-
duce accordingly.
Spring oata occupy the land but
few months.
Lime promotes the growth oc the
pumpkin on acid land.
1 Neither sorghum nor Sudan gram
hay are equal to clover or alfalfa. .
.. .
t!
twsvwsvssvmst
A frlemlnhlp that makes tho least
nolno Is very often tho most useful
for which reason I should prefer a
prudent friend to a zoalous ono.
Addison.
SOMETHING FOR DINNER.
A good way to use nny leftover fish
such ns cooked haddock Is to make
Fish Croquettes.
Cook one-hnlf
tnhlcpoonful of
chopped shallot
two tnblespoonfuls
of red pepper each
finely c h o p p o d
with three table-
spoonfuls of but
ter live minutes. Add one-third of n
cup of flour mixed with three-fourths
of n tcnspoonful of salt one-fourth of
it tcispoiiiiful of paprika nnd stir tut
til well blended; then pour over one-
half cupful of milk nnd one-halt cupful
of cream llrlng to the boiling point
add one nnd three-fourths cupfuls of
linked fish nnd sprend on n pinto to
cool. Shape dip In crumbs ami egg
nnd fry In deep fat.
Prach Tapioca. Drain ono enn of
peaches sprinkle with one-fourth cup-
ful of powdered sugar nnd lot stnnd
ono hour; soak one cupful of penrl
tnplncn In cold wnter to cover. To" tho
peach sirup ndd enough boiling wnter
to mnko three cupfuls bent to tho
boiling point ndd tho sonked tapioca
one-hnlf cupful of sugar one-hnlf ten-
spoonful of salt nnd cook until trans-
parent. Lino n pudding dish with the
peaches 111! with tnplocn nnd bnke In
moderate oven thirty minutes. Cool
nnd serve with crenm nnd sugnr.
Potato Salad. Cut boiled potatoes
In one-half inch cubes ; there should bo
ono nnd one-hnlf cupfuls. Add three
hnrd cooked eggs chopped ono nnd
one-hnlf tnblespoonfuls of chopped
pimento nnd one-hnlf tnblesponful of
chopped onion. Moisten with crenm
solnd dressing and servo on lettuce.
Chocolate Souffle. Melt two tnble-
spoonfuls of butter odd two table-
spoonfuls of flour nnd three-fourths of
a cupful of milk. Bring to tho boiling
point. Multi ono and one-hnlf squares
of chocolate add one-third of a cupful
of sugnr nnd two tnblespoonfuls of
hot wnter ; stir until smooth. Combine
mixtures nnd ndd tho yolks of three
eggs beaten thick; then ndd one-half
tenspoonful of vnnlljn nnd tho whites
of three eggs bontcn stiff. Turn Into n
buttered baking dish nnd bnko In n
tnodcrnto oven thirty minutes.
Quick Dinner Biscuit. Mix nnd sift
ono and one-hnlf cupfuls of pastry
Hour thrco nnd one-hnlf tenspoonfuls
of baking powder nml three-fourths of
n tenspoonful of snlt. Work in thrco
tnblespoonfuls of Inrd ndd one-third
of n cupful wich of wnter and milk.
Drop Uy spoonfuls In hotbuttcred Iron
gent pans nnd bnko in n hot oven fif-
teen minutes.
The Orniest friendships have been
formed In mutual adversity as Iron Is
most strongly united by tho florcost
llame.-Colton.
SPRING GREENS.
v
The enrly spring greens thnt nre
found In vnrlous localities nro whnt Is
needed to purify
tho blood fumlsh
n tonic nnd other
wise get tho system
In good workjng or-
der. In tho South the
poke Is n common
spring green nnd Is
cooked ns one does
nspnragus. Dock leaves mustard
sorrel nro all pulatnblo when served
In snlads or ns greens.
Dandelion greens nro growlpg In
popularity for cunning for winter use.
They must bo canned when very ten-
der ns wo llko them for greens. Wnsh
nnd thoroughly clenn them then let
them simmer In boiling wnter to cover
for five minutes then drain nnd pnck
as closely ns possible In n mnson Jar
adding a tenspoonful of snlt to n quart
iof the greens. Fill the enn with boil-
ing wnter nnd screw down tho top
which hns been furnished with n good
rubber not tight hut closo enough so
thnt tho lid may bo lifted without
coming off. Set Into n boiler of boil
ing wnter hnd boll for two hours then
remove tho can and seal perfectly
tight. '
Beet tops when young may be canned
for winter use adding a few of tho
stnnll boots nf one does when serving
them us greci tl These nre processed
in tho snme mnnner ns the dande-
lions. A housewife mny put up n can
or two of greens quite often. Just pre-
paring n few more thnn Is needed for
the table nnd process them In n kettle
Instead of a holler. Spinach and swiss
chart! grow so easily In tho homo'gnr-
den nnd while It Is crisp nnd tender
a few cans mny bo put nwny for the
winter. A good comblnntlnn thnt I
recommended for young children Is
splnnch. n enrrot or two In the can
ono onion nnd a stnlk or two of celery
canned ns usunl. A few spoonfuls of
(his mixture put through a puree
strainer and ndded.tn n smnll dish of
broth Is n rich nnd nourishing food
for children giving tho elements
needed to build up bone nnd mnslcle.
Water cress is another .valuable
vegetable rich In mineral salt a. good
blood purifier In the spring. 8rve It
"The tlnio Is coming- when no youmr
person of elthr sex will bo consid-
ered well educated uho Is not conver-
sant with the composition of food- '
stUffg and their ures In tho body nnd
who docs not know why cleanliness Is
ranked next to codllnesj."
OCCASIONAL DISHES.
For a dainty dessert to follow a
dinner which 1ms not been too sub
stantial try
French Cream Puffs.
Put one-fourth cupful of
butter nnd one-half cup-
ful boiling wnter In a
saucepan bring to boil-
ing point. Add one-hnlf
cupful of Hour nil nt
oneo nnd stir vigorously.
Itcinove from tho fire ndd two un-
benteu eggs one nt n time. Drop by
spoouftils on n buttered sheet shuptng
ns nearly clrculnr ns possible. Bake
tldrty. minutes In n moderate oven.
Cool split nnd fill with whipped
crenm. Serve with hot chocolate snuce.
Emergency Soup. Dissolve two nnd
oile-hnlf tenspoonfuls of beef extract
lu three cupfuls of boiling water. Add
three tnblespoonfuls of milk gradnnlly
to one nnd one-hnlf tnblcspooafuK of
Hour; mix until smooth. Add? to tho
first mixture stirring constantly until
tho boiling point Is renched then boll
thrco minutes; ndd throe-fourth of a
tenspoonful of snlt n few grains of
pepper nnd cayenne nnd three-fourths
of n cupful of crenm. Celery halt on-
ion snlt or pnrsley mny bo ndded to
vnry the flnvor.
Napoll Spaghetti. Cut four slices
of bncon In small pieces and fry. Add
ono sliced onion one-hnlf a enn of
tomntocs one-hnlf n box of tomntp
pnste one-hnlf tenspoonful of snlt
one-eighth of n tenspoonful of pepper
one-fourth tenspoonful of mace a few
grains of cnyenne nnd n bit of bny lenf.
Bring gradually to tho boiling point
nnd let simmer fifty minutes. Pour
over one-fourth of a pound of cooked
spnghettl nnd let stand ten minutes.
Servo hot.
Mushroom on Toast Cut stnle
bread In slices and shnpe with a round
cutter then fry in butter. Cook two
cupfuls of cut-up mushrooms In two
tnblespoonfuls of butter five minutes.
Cook ono tnblcspoonful of butter with
n half tenspoonful of shnllot chopped
three minutes; season with paprika
snlt nnd pepicr. Arrango tho mush-
rooms on the rounds of brend pour
over iho tomnto puree nnd sprinkle
with chopped pnrsley.
Fnms Is a scentless sunflower.
With Raudy crown of gold;
Out friendship Is tho breathing- rose.
With sweets In every fold.
O. W. Holmes.
MORE GOOD THINGS.
Chicken is tho fnvorlte ment of the
mnjorlty of people but even chicken
loses Its charm If always
fcerved in the snmo way.
Baltimore Chicken.
Cut chicken in pieces
season with suit roll' In
Hour egg crumbs nnd
fry In butter until tender.
Fry five minutes threo
tnblespoonfuls of buttelr
nnd one tnblcspoonful
ench of chopped ham enrrot and
onion; ndd thrco tnldesponnfuis of
flour one-hnlf cupful of tomntoes one
cupful of chicken stock two cloves
one-hnlf tenspoonful of salt one-eighth
tenspoonful of pepper nnd one-fourth
tenspoonful of paprika. Simmer ten
minutes rub through n sieve ndd two
tnblespoonfuls of fruit Juice nnd cook
flvo minutes. Pour snuce around the
chicken nnd serve.
Lemon Pie. Mix one cupful of sugar
nnd three tnblespoonfuls of flour; ndd
threo tnblespoonfuls of lemon Juice
the yolks of two eggs slightly benten
one cupful of milk one tnblcspoonful
of melted butter nnd ghtiy fold In
tho stiffly benten whites with a pinch
of snlt. Bnke. In one crust.
Etcalloped Tomatoes. Itcinove the
whole tomatoes from n quurt enn.
Season with snlt pepper onion Juice
nnd n tenspoonful of sugnr. Cover the
bottom of n linking dish with half a
cupful of crumbed nnd buttered bread :
cover with tomatoes then with more
crumbs. Bnko in a hot oven until
the crumbs nro brown.
Hongrolie Potatoes. Parboil three
cupfuls of hnlf-lnch cubes of potatoes
three minutes nnd dratn Add one-
third of n cupful of butter nnd cook
on the back part of tho ran go until
slightly brown. Melt two tnblespoon-
fuls of butter add a few drops of
onion Juice two tnblespoonfuls of
flour nnd pour on gradually one cup-
ful of hot milk. Season with salt and
pnprlkn then ndd one egg yolk. Pour
the sauce over the potatoes nnd sprin-
kle with finely chopped parsley.
Lemon Cream Sherbet Mix one
and one-hnlf cupfuls of sugar with
three-fourths cupful of lemon Julce1(.
add two cupfuls of milk and two cup-
fuls of thin cream a few grain of
snlt. Freeze as usual. A little-grated
rind may be cooked In a tablespoon-
ful or two of wnter and added for a
higher flavor If desired. - v
Any fruit lulce with a bit of .'lemon
Juice to add zest with thin cream or
top milk makes a fine fcherbet Grape
juice la' especially line. r.
10 .-
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8tartlng at the Bottom to
(Prepared by the United States Depart-
ment of Agriculture.)
Every poultry raiser wants his
chicks to grow fast whether he plans
to get them on an early market or to
develop profitable layers. Early
hatching Is one of the first steps in
this direction but the next which Is
of cqunl Importance Is proper feeding.
Undoubtedly chickens will grow faster
when fed flvo times than when fed
only threo times dally say poultry
specialists of tho United Stntcs de-
partment of agriculture but it should
be borne In mind that more hnrm can
bo done to tho young chicks by over-
feeding than by under-feeding. Young
chlckeus should be fed not more than
barely enough to satisfy their appe-
tites and to keep them exercising ex-
cept nt the evening or last meal when
they should be given nil they care to
eat Greater care must be exercised
not to over-feed young chickens that
aro confined than those that have free
range as leg weakness Iv likely to re-
sult. Chicks' Pint Meat.
Inexperienced poultry raisers are
tempted to feed chicks Immediately
nfter they are hatched but this should
not be done. No feed should be given
before the chicks are thirty-six or forty-eight
hour old. During: the first
week feed them stale bread plnhead
oatmeal rolled oats hard-boiled eggs
or Johnnycake. Crumbly bnt not
sloppy mashes made by mixing with
milk are considered valuable. Dur-
ing the second week add cracked
wheat finely cracked corn and hulled
oata to the chicks' ration.
After the chicks are ten days old a
good growing mash composed' of two
parts by weight of bran two parts
middlings one part cornmeal one part
low-grade wheat flour or red-dag mid-
dlings and ten per cent beef scrap
mny be placed In a hopper nnd left
before them all the time. The mash
YOUNG CHICKS MUST
HAVE GOOD SHELTER
No Particular Style .of House Is
to Be Recommended.
It Should Provide Ample Ventilation
Dryness Sunlight Freedom From
Draft and Can Easily Be
Cleaned Avoid Crowding.
(Prepared by the United State Depart-
ment of Agriculture)
Growing chicks should bo provided
with a house thnt will give them a
placo to stay In bad weather and at
night. No particular style of house is
recommended but It should be so
built that It will provide ample venti-
lation dryness sunlight freedom from
drafts nnd be so arranged that it can
be cleaned easily and frequently.
Tho lumber from piano and dry-
goods boxes can bo used In building
such a house and when covered with
ordinary roofing paper so as to keep
out the rain will make desirable quar-
ters. It Is suggested that such houses
be built on tho colony plan so that
they can be moved from place to
place thus providing the chicks with
fresh ground to range over. Elevat-
ing such a house six Inches above the
ground will help to keep the floor dry.
by means of the circulation of ale and
such space wilt also provlda shade -for
the chicks.
In placing tho chicks In their grow-
ing houso for the first time' It Is best
to confine them for several days by
erecting a temporary yard wherein
they can run for five or six days un-
til they learn where to return when
the fence Is removed and they are
allowed their liberty. Care should be
taken not to crowd the chicks by plac-
ing too many in any one house. When
the chickens cover the greater part of
tno noor at night It Is an Indication
that' they are too crowded. At such a
time they should be thinned eat and
placed In another house.
TO MAKE EQGS PROFITABLE
Htna Mutt Be Provided WHh a VarL
ety of drain Seme Meat and Cen.
sunt Sue!? ef Water.
-oj T- " O
Do not forget that to make eggs In
proatabte numbers' the bene need a
varmy oc grata aesM nveat feed.
Learn the Chicken Business-.
may be fed cither wet or dry; If wet
only cnougli moisture (either milk or
wnter) should be added to make tho
feed crumbly. If this moisture Is not
used n hopper containing bran should
bo nccesslblo to tho chickens at all
times.
After tho chickens nro two months
old they may be fed four times dally
with good results. When they nre
thrco months old three feedings a day
nre enough.
Hopper for Feeding Chick.
As soon as the chickens will cat the
wholu wheat cracked corn and other
grains usually In about eight weeks
tho small-sized chick feed can be
eliminated. In addition to the abovo
feeds sour milk skim- milk or butter-
milk will hasten the chickens' growth.
Growing chickens kept on a good
rnngo may be given all their feed In a
hopper mixing- two parts by weight
of cracked corn with one port of
wheat or equal parts of cracked corn
wheat nnd oats In one hopper and the
dry mash for chickens in another.
The beef scrap may be left out of
the dry mash and fed In s separate
hopper so that the chickens can eat
all of this feed they desire. If the
beef scrap Is to be fed separately. It
Is advisable to wait until the chicks
'are ten days old although some pool
trymen put the beef scrap before the
young chickens at the etart without
bad results.
Chickens confined to small yards
should always be supplied with green
feed such as lettuce sprouted oats
alfalfa or clover but the best place
to raise chickens successfully Is on a"
good range where no extra green feed
is required. When the) chickens nre
kept in small bare yards fine char-
coal grit and oyster shell should bo
kept before them all of the time nnd
cracked or ground bone may bo fed.
The bone Is not necesrary for chick-
ens thnt have a good' range.
rHURRY WITH HATCH I
(Preperea ty the United States De-
partment of Agriculture.)
Early chicks develop rapidly
Into provident pullets thnt re-
place tho Industrious hens as
flock breadwinners when the
molting season arrives. These
early pullets produce In plenty
during the period when eggs nre
scarce and hens high in price.
In order that the late fall and
enrly winter stream of eggs mny
flow to market uninterruptedly
it is essential to Jump the tra-
ditional barriers and hatch early
una nence wisely.
$
AAAA
mmm
Fresh air Is one of the essentials la
poultry houses.
Early hatching means well-matured
pullets which begin to lay In the fan
Gradually poultry breeding U be-
coming more like live stock breeding;
Don't use any except strong vigor
ous males to head the breeding pens -this
season.
The egg with a dirty shell Is one of .
the mosttobjectlonable factors of the
egg Industry.
It Is a serious mistake fa m
mix the breeds. There Is no place for
iu cnonijrei xowi.
The comb of a good layer Is pllabla
and warm usually well colored and of
a soft velvety texture.
It pays to padlock the poaltry honse
every night and know how many bird
are aapposed to roost there.
Pack the egge according to else
placing the large esjga la one ease and
the small ones la another.
Te get fertile eana far early hetca.
Ing. the fowls met he healthy and
green feed helns to keep these in con:
WUUSb .- K- I. .-
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The Beaver Herald (Beaver, Okla.), Vol. 32, No. 48, Ed. 1, Thursday, May 1, 1919, newspaper, May 1, 1919; Beaver, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc69255/m1/2/: accessed March 28, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.