Wheatland Weekly Watchword. (Wheatland, Okla.), Vol. 1, No. 15, Ed. 1 Saturday, August 15, 1908 Page: 3 of 8
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WHO. SIWDIg, DOHTI
Turkeys.
1 wonder how the faraerc* trim M
getting alons with their turkey rale*
ins this cummer. I say wives because!
t am afraid it those who eat Thanks-
giving and Xmas turkey dinners
would use something else it the men
on the farm had to raise the turks.
By the way, turkey culture is quite
Interesting when one begins to get
down to the bottom ot it. When we
go back to the beginning of our re-
public and read how the early settlers
feasted on the ever abundant wild
turkey, it is no wonder we eat turkey.
Our present turkey is the wild bird
domesticated, and I am afraid their
health has been injured, some by too
much inbreeding. I think that herein
will be found the cause for most ot
the prevalent loss that so many ex-
perience. There is a common prac-
tice in all localities for farmers to ex-
change birds with their neighbors,
year in and year out, and in a short
Farmers Educational
Co - Operative Union
Of America
INIT
E ALL nave met the
hostess who looks
'round with threat-
ening eye.
And says, in accent*
slightly rough:
"Has everybody had
enough.
Or shall I cut tho pie?"
e De-Gr,
■ *3 ,
Many’ So.Designated Aj
I take the rosy roadway to Halleluia
Town:
There is where the sunlight's in the
rain a-comln’ down;
The summer is a song
An’ the winter's not for long—
Uosy is the bright road to Halleluia
Town!
Miss Teliem (about to sing)—Wbat
is your favorite air, professor?
Professor—Fresh air—and plenty ot
It! Good morning!
Perhaps we'd all been
waiting for a nice,
large. Juicy slice;
The cook had told us
how she took
A recipe from her last
book
STALLION WITH\
CURBlY form- \C
t/o/v or hock&M
You pack up all your troubles in Halle-
luia Town.
An’ fling ’em to the Four Winds as
,t*xxgji.nq.
I /? GRADE PE RC HE Ron
\ST/UUON . fU3 HEAD
WOES ROT SEEM TO
*FA VOR “ THE BREED
HE IS ALLEGED TO ja
RE PRESENT.
III.
Life's losses an' its crosses—they
make your brightest crown
Where the bolls ring sweetest welcome
to Hallelulia Town;
No thorn to wound the breast:
It’s there the travelers rest
In the lilies of the love of God and
Halleluia Town!
—F. L. Stanton in Atlanta Constitu-
tion.
A “grade” horse, strictly speaking.
Is one that was sired by a pure-bred
stallion. Always the sire must be
pure-bred, if the progeny Is to be en-
titled to the name of “grade.” Where
a pure-bred mare is bred to a grade
stallion her progeny is not a “grade.”
Such breeding is degrading—a step
backward and downward—and. the
progeny which has not been graded up,
but degraded dtiwn, is of mongrel
breeding.
When a pure-bred stallion is mated
with a native or mongrel-bred mare
the product of tills first muting is a
“one-top-cross" grade, the offspring
being one-half pure blood and one-half
impure blood. If the first, progeny is a
female and in turn is bred to a pure-
bred stallion, of the breed used for
the original top-cross, tier progeny will
be a “two-top-cross" grade, or three-
quarters pure-bred. When live top
•crosses of the same kind of ldood have
been put on. tho last resultant off-
spring is practically pure bred, and if
the work of further top-crossing is per-
sistently carried on, without a single
turning aside to a sire of some other
breed, the blood of the offspring be-
comes purer all the while and purity
of blood, when fully established, pro-
duces in its possessors decided heredi-
tary power (prepotency) to stamp
upon their progeny the fixed charac-
teristics of the breed employed in the
gradlug-up or top-crossing process.
When a grade stallion is mated with
a native or grade mare the resultant
progeny is of mixed breeding. It is
not. a grade, strictly speaking, for
there has been no grading up in the j
breeding process and no advance can •
possibly be made so long sis a grade j
sire is used in place of a pure-bred i
stallion. This applies to the stallion |
that is si ill a grade, by reason of too j
few top-crosses to make him practical-
ly pure-lt-reed.
Where five or more top-crosses of
pure blood have been employed in the
grading-up process the final product
no longer is an ordinary grade, but is
practically pure-bred, and being such
has gathered some of the prepotency
of the pure blood of the one predomi-
nant breed and so may be enabled to
stamp, with a fair degre of fidelity,
the characters of that breed upon the
progeny of all classes of males. Such
horses, however, are not eligible to
record in a majority of tho govern-
ment recognized stud books, hence !
their retention for breeding purposes '
is inadvisable when legitimately re-
corded pure-bred stallions may be had
in their place.
The pure breeds of horses have
been bred in one line for so many
years without an admixture of alien
blood that each stallion representing
a pure breed is possessed of the power
to transmit at least the designating
bred characteristics of his kind. Some
pure bred stallions have more power
than others in this way and the degree
of power (prepotency» may he said to
depend largely upon the degree of pro
potency possessed by eacii individual
ancestor and the length of time those
ancestors of the individual horse have
been bred pure in a direct line. Some-
times the pure-bred stallion may not
be so individually excellent as we
could wish, but almost inevitably, if he
is well bred and of a good family, lie
will transmit successfully tho charac-
teristics of his breed and in many in-
stances some of the superior qualities
of ills ancestors. Always a pure-bred
stallion must be employed, if the
breeding operation is to be a true grad-
ing up process, and the better bred
and more perfect the individual sial
lion is the more quickly will his grade
progeny attain tho type, character,
quality and valuable attributes of the
pure breed.
This grading-up process everywhere
should ire patiently and persistently
followed iu practice, the males being
each time castrated for the work-
horse market and tile females re-
tained for the furtherance of the im-
proved horse-breeding operations.
The grade stallion may be, and
sometimes is, a "good looker" and pos-
sessed of superior vigor, by reason of
hard work in harness, but there is lit-
tle if any breed prepotency back of his
good looks His pleading appearance
reality, but merely covers base metal;
and as the base material predominates;
in the makeup of both, so in the scrub)
and low-grade horse the prepotencyi
comes from the predominant elements!
which were derived front scrub ances-;
tors aud merely gives the owner thej
power of transmitting like undesirable
elements. He may be stronger than;
many a pampered pure bred, so far as
begetting numerous rugged offspring
is concerned, but he stamps all or
them indelibly with the seal of the
scrub. There is u.ucli need of making
some of our pampered pure bred stal-
lions more vigorous and virile by work,
exercise and sensible feeding, that
their colts may he more numerous and
robust, but the unnecessary weakness
of some pure bred stallions is an insuf-
ficient argument for the general use
of grades throughout the state.
Water cannot rise above its level;
neither can the grade or scrub stallion,
however muscular and hardy, raise
the “blood level" of his progeny above
that of his own veins in quality. The
use of such sires, therefore, usually
means no progress, no grading-up and
on. but mere maintenance of a dead
level with a possibility of retrogres-
sion where unsound, unfit horses are
employed.
DR. A. S. ALEXANDER.
Veterinarian. Wisconsin.
MANURE SHED
FOR OLD BARN
By Joseph E. Wins.
The idea of a covered place where
manure may be spread and kept, trod-
den down under the feet of animals, is
an excellent one. Almost any sort of
shed will serve, but it is really nearly
as cheap to make an upper story under
the one roof, where straw may be
stored for bedding, and even hay may-
be placed. The shed proper should be
high enough to permit ready driving
under, even with a depth of two to
Make th* Moat of Picknie*.
The long summer days are again
here and the season suggests picnics.
There is no more pleasant way of
spending an afternoon than at a pic-
nic. This affords an easy and agree-
able way of being sociable. With par-
ties or Bociables the work of enter-
taining falls upon one or two, while
in the picnic each person contributes
to the dinner and each person is re-
sponsible for his or her entertain-
ment.
Anything in the way of refreshments
may be taken to the picnic but some
thing's are more appropriate than oth-
ers. Cold tea, salad dressings, olives,
pickles, etc., are nearly always includ-
ed in picnic lunches because they can
be carried in sealed cans. Deviled
eggs, canned meats, etc., also form a
part of the usual picnic lunch. Wo
think of the things that, are easily
carried and that can be served with
the fewest dishes.
Informality is the keynote to the
pleasure derived from a picnic. Peo-
ple are always ready for a good time
and go to picnics for that purpose.
Anyone who feels that his food must
be served in order and w-ho does not
feel able to come down to usual pic-
nic style, had better absent himself
from same as he will not enjoy himself
or add any merriment to the party.
Picnic style has its own attraction
and to rob it of its individuality would
be to spoil it entirely. We should en-
courage picnics; it is good for people
to meet in this informal way and to
eat out in the open air. Many seem to
think that one must necessarily go for
some distance—to a lake or to a park,
or some resort. It is always pleasant
when this can be done but it is not
necessary; there are always many
pretty places near at hand. It is un-
necessary for anyone to do a lot of
extra work for a picnic; plain, whole-
some things that will satisfy good
healthy appetites are all that are need-
ed. Make the most of picnics, enjoy
the summer months, enjoy your
friends and get together. That is
what makes life worth living.
time the whole community Is inbred.
I suppose this is an oversight, as it
may be, because some breeder who
has an extra good Tom, and thinks
>5 to $10 is about the right price
for him. Would it not be better to pay
$10 for a great big, stout, vigorous
Tom and raise a good flock of poults
that will live and grow into fine spe-
cimens and weigh from live to ten
pounds more than they usually do
than to keep trading and carrying out
the weak and dying poultB? Of course,
these conditions do not exist in all lo-
calities, but they do in many. Mr. Ro-
bert J.ee Blanton of Richmond, Vs...
in a very instructive article, Btates
that in his opinion inbreeding is the
worst enemy to strong and healthy
stock. Mr. Blanton lives in a country
where the wild bird abounds, and has
made a careful study of them in theit
srild state, and has captured wild
birds and is breeding them, and in
an illustration shows a wild Tom that
weighs 38 pounds. Mr. Blanton states
positively that he does not inbreed
but secures new blood each year, and
has comparatively little loss. I believe
that most young turkeys are like many
incubators—they are fooled with too
much. I think that, if one will follow
nature in this matter, the results will
be better. How well I remember how
I used to hunt the hedge fences back
in Iowa to find hidden nests that Miss
Turk had stole away. We used to rob
the hens of their first lot of eggs and
set them under common hens, and us-
ually done very well, but when we lei
the turkey hen set on her eggs just
where she chose to she always beat
us a block—relieved us of a lot ol
trouble and fussing with the young,
tender turkeys. There was no feed
bill, either, for the mother turk would
never bring her brood home until they
were large enough to fly into the trees,
all .strong, healthy birds. If I were
raising turkeys I would let the turkey
hen to do the job.
Which she thought extra
nice.
J Had told us how aha
stewed the plums,
then sprinkled flour
'round.
And pinched the edges of the paste*
go none of it would go to waste.
Mouths watered at thu sound!
they fly the world around;
From the windows in the blue
Angels wave their hands to you.
For Heaven is not a heart beat from
Halleluia Town!
and
often is like the thin layer of silver
that gives a plated article its look of;
And there was sugar on the top,
sprinkled cocoanut;
Tills flavor, added to the plum.
Had made you long for every crumb—
Alas, It was not cut!
For, when the hostess lifts the knlfet
and says so grudgingly; ^
"Has everybody had enough?”
Unless your eplderm Is tougli.
You'll murmur: "None for me."
Some Sandwich**.
Green Peppers.—Remove the seeds,
chop fine and cook about ten minute*
in two tablespoon* butters. Season,
cool and spread between thin slices ot
bread. The bread may be buttered oi
sprinkled with grated cheese.
Crystallised Fruit.—These are de-
licious sandwiches to serve at a deli-
cate lunch or for afternoon tea. Chop
the fruit flue and thicken with sweet
cream. Spread as usual on thinly cut
bread.
Fish Sandwiches.—These may be
made of any left-over fish. Mince the
fish fine, season to taste, add sai&d
dressing and spread.
Ncufchatel Cheese.—This is excel-
lent in sundwhiches, mixed with an
equal quantity of chopped nuts and
seasoned with paprika. They are bet-
ter if made of rye or brown oread, and
should be served at any informal or
"Dutch" lunch with coffee.
Olives.—Select the stuffed olives so
there will be no waste. Cut them up
line, mix with cheese (or nuts, if pre-
ferred) and salad dressing. Spread on
thinly cut slices of bread—preferably
brown.
SHE COULD NOT WALK
For Month*—Burning Humor on Ankloa
—Opiate* Alono Brought 8loop
—Eczema Yioldod to Cuticura.
“I had eczema for over two year*.
( had two physicians, but they only
gave me relief for a short time and I
cannot enumerate the ointments and
lotions I used to no purpose. My ank-
les were one mass of sores. The Itch-
ing and burning were so Intense that
I could not sleep. I could not walk for
nearly four months. One day my hus-
band said I had better try the Cuticura
Remedies. After using them three
times I had the best night's rest in
months unless I took an opiate. I
used one set of Cuticura Soap,
ment, and Pills, and my ankles healed
in a short time. It Is now a year since
I used Cuticura. and there has been no
return of the eczema. Mrs. David
Brown. Locke, Ark., May 18 and July
13. 1#A7M_
Mother’s Accomplishment.
In the Bohemian set ot New York
two of the popular members are a well
known writer and hts wife, who also
has written several books. They have
a daughter about four years old. Re-
cently the little girl was visiting at
the home of a friend and her small
playmate asked her: "Can
mamma sew?”
The daughter of the literary pair
evidently was a bit chagrined. 8he
could not remember that she had ever
seen her mamma sew. She is a truth-
ful child and would not claim any ad-
vantages she was not sure of, yet she
fell that mamma's honor was at stake.
"I don’t know if mamma can
she replied, dubiously, “but she can
smoke a cigarette."
?tlEN
CABINET
ELECTION CAKE.
OLD 9ASM
SIT" 60'
NEW MANURE SHED
J6-JV
Diagram of the Manure Shed.
three feet of manure. Therefore we
design t lie shed proper to be 10 feet in
the clear. If manure is to be stored
for long periods it should be 12 feet.
1 should make the shed without any
permanent furniture, but with .mova-
ble feed racks that can be set any-
where. The dimensions may be 36x3(5
feet, as in tiie illustration, or if spaces
are made 14 feet it may be as a whole
42x42 feet, or any desired dimension.
-^Breeders’ Gazette.
Wastes.—Two things cause expense
in the poultry business. The first is
loss ot waste; the second feed. Pre-
vent waste and make a pound of feed
produce the greatest possible gains and
you have solved the mystery of prof-
its in the poultry business. Cleanli-
ness is more than half the battle in
preventing loss. Keep the lots, the
yards and the houses as clean as you
ran and you will find that the losses
of last year will be reduced 50 per
cent.
Hens and Grasshoppers.—Drop off
the meat rations in grasshopper time.
Save that for cold weather, when th«
hens are shut in.
Care of Colts.
You've been too busy this summer
to pay much attentloh to the colts.
Then make up for lost, time now.
Teach the colt to lead and drive. Do
it wisely and patiently, it's easy to
make him jerk up the head every
time you raise your hand or speak
cross. A jerking colt has a jerking
trainer.
Handle the feet. Pick them up and
tap them. Get him so he can ,be shod
without fear. See that the feet are
properly trimmed to promote and di
rect proper growth of hoof. Don't let
any fool hoof butcher do it, either.
Make the colts fearless by showing
them strange sights.
It wouldn't be a bad investment if
several farmers would get their colts
together and introduce them to an an
tomobiie. Do it gradually at first.
Hire the automobilist so you can have
him do as you want him to. Colts
must be taught that the auto, the
street cars, trains, threshing engines
and all such scary things will not hurt
them. A fearless colt is worth more
to any owner, city or country, than
one that has to be turned around aud
flee when such a thing approaches.
But in teaching the colts to be fear-
less don't use brute force. Use good
sense, patience, kindness.
Agricultural Colleges.
When the great agricultural, manu-
facturing and housekeeping masses get
together in earnest, and wlth^ an in-
telligent purpose to improve their con-
dition, they will receive the hearty co-
operation and assistance of the learn-
ed professions, because what is good
for one is good for all.
“Agricultural colleges are a rather
recent innovation. Fifty years ago the
first one in this country was establish
ed at Lansing. Michigan, and one week
ago its semi-centennial was celebrat-
ed in that city, and was considered an
event worthy of tho presence of Presi-
dent Roosevelt, who made an address
which should be read and studied-by
all. A friend ot mine recently said.
‘Of all the money the State spends,
there is none which begins to yield the
returns of that spent on its agricul-
tural college.’
"It is impossible to estimate the
work that has been done by colleges
—the light that has been shed by
them on the important matters in
charge. We only know that it has
been great as it has been it is but
little more than a drop in the bucket
to what is needed.”—From address by
Mr. Wm. London of Iowa.
Sometimes it seems like a good deal
of trouble to dip hogs or even to spray
them. I’ll tell you a simple plan that
I have found to work splendidly. When
the pigs are all eating at the trough,
take your diluted coal tar dip in a
sprinkling can and run over them. In
warm weather they soon get accus-
tomed to it and rather like it, and it is
scarcely any trouble at all to do it
two or three times a week. It will
contribute to their health wonderfully
by keeping their skin in ideal condi-
tion.
Horse Sense Reminders.
Don’t leave me hitched in my stall
at night with a big con right where I
must lie down. I am tired and can’t
select a smooth place.
Don’t compel me to eat more salt
than I want by mixing it with my oats.
I know better than any other animal
how much I need.
Don't think because I go free un-
d<*r the whip I don’t get tired. You
would move, tco, if under the whip.
Don’t think because I atn a horse
that weeds and briars won't hurt my
hay.
Don't whip me when I get frightened
aiong the road, or I will expect it next
time and maybe make trouble.
Don’t trot me uphill, for I have to
carry you and the buggy and myself,
too. Try it yourself sometime. Run
uphill with a big load.
JLECTION, they tell us,
won't come till No-
vember.
And perhaps, we’re ' a
little bit previous:
But this recipe it be-
hooves uh remember;
L>lke election. ll's dark
and It's devious.
For it's botli bread and
cake, as the recipe
shows.
Three cups milk—two of
sugar—one yeast:
Get it rise over night—
that's queer, for a
cake—
A sort of a “Compro-
mise Feast."
Next day. add two iiip-
fuls of sugar the
same
Of butter, with eggs—three will do.
Some nutmeg and cinnamon flavor will
please
Democrat and Republican, too.
Some raisins coine last, but above, be-
yond all.
Burn over It brandy, of course.
Then, if they aren't pleased with the rest
of the meal.
They'll agree on the cake—the dark
horse.
“I takes de weather dcs ez Provi-
dence Bends it." said Brother Wil-
liams; "of I whirled in en prayed fer
rain dar'd come a dry speel. En if I
prayed for dry, dar'd come rain
enough ter drown me—en de Lawd
knows I can't swim!”
If in milking a part of the caw s
n .Ik is bloody or stringy, the whole
mess should go to the hogs. The
farmer who will knowingly supply tbe
creamery with cream from unhealthy
milk should be prosecuted.
A Few Timely Tips.
If the milk used for pudding is rich,
any flavoring, lemon, perhaps, may be
used, but remember that if the milk is
poor, the only wise flavoring is va
nilla; it will make the milk seem
richer.
Open tho can of fruit or vegetable
at least half an hour before using; tfie
oxygen renews the flavor.
This same principle applies to water
that has been boiled for drinking pur-
poses; lack of oxygen makes it taste
flat. This can be overcome by stirring
the water with an egg beater, thus re-
storing tile air.
Potato Souffle.
This is an elaborate, troublesome
way to prepare potatoes, but for com-
pany. when expense is more to be con-
sidered than time, it is well worth
the trouble. The potatoes served this
way take the place of a side dish Boll
four large, mealy potatoes; pass them
through the sieve. Now seald a half
cup sweet milk and a tablespoon of
butter, and add to the potato with a
little salt and pepper; then beat ail to
a cream. Add, one at a tlmp. the yolks
of three eggs; then the whites, first
putting in a pinch of salt to make
them ligntcr. Add these last, and beat
slightly. Place all In a large 4>akitig-
dish (so it will not run over the top),
and bake 20 minutes in a quick oven.
It must he served in the same dish in
which it was baked.
Pa*try.
Pastry of all kinds is improved by
keeping for a few hours in a cold
place before baking. Pastry is made
more flaky by frequent rollings, and
the addition of a few drops of lemoa
Juice.
Strictly Fre*h Eggs.
There are summer resorts, remote
front any agricultural communities,
where fresh farm products are even
harder to obtain than In tbs city. It
was at such s plsce tbst tbs new
boarder, wbo bad eaten four or five
breakfasts there, began to wonder
why the egg* were tnvsrisbly served
fried.
“See here?" be inquired one morn-
ing of the genial colored' man wbo
waited upon him, “why do you always
fry eggs here? Don’t you ever boll
them?"
"Oh-oh, yes, sab!” responded tbe
waiter, pleasantly. “Of co’se, yo’ kin
have ’em boiled. If yo* want* ’em. But
you know, sah, yo’ takes de risk!"
English Idea ef It.
Little things frequently Illustrate
the English view of American **<►
grapliy very picturesquely. An Eng-
lishman had taken the Pacific Express
at Philadelphia, and. feeling tired, had
retired to his berth. Just before he
fell asleep he happened to remember
that he had forgotten something, so
he put his head out between the cur>
tains and called;
"Portah! Portah!"
The porter came.
“What is it?” he said.
"Please wake me when we gat to
San Francisco, you know.'
ALMOST A SHADOW.
Gained 20 lbs. on Graps-Nuts.
There’s a wonderful dlfferencs be-
tween a food which merely tastes good
and one which builds up strength and
good healthy flesh.
It makes no difference how much we
eat unless we can digest it. It is
not really food to the system until
It is absorbed. A Yorkstate woman
says;
"I had been a sufferer for ten years
with stomach and liver trouble, and
had got so bad that the least bit of
rood such as I then knew, would give
me untold misery for hours after
eating.
"1 lost flesh until I was almost a
shadow of my original self and my
friends were quite alarmed about me.
"First I dropped coffee and used
Postum, then began to use Grape-Nuts
although I had little faith it would do
me any good.
"But 1 continued to use the food and
have gained twenty pounds in weight
and feel like another person In every
way. I feel as if life had truly begun
anew for me.
“I can eat anything I like now in
moderation, suffer no ill effects, be on
, my feet from morning until night.
Whereas a year ago they had to send
me away from home for rest while
others cleaned house for me. this
I spring I have been able to do it myself
all alone.
“My breakfast is simply Grape-Nuts
with cream and a clip of Postum. with
sometimes an egg and a piece of toast,
but generally only Grape-Nuts and
Postum. And 1 can work until noon
and not feel as tired a* one hour's
work would have made me a year ago."
There's a Reason."
Name given by Postum Co., Battle
Creek. Mieh. Read. “The Road to Well-
ville,” in pkgr.
Ever read the above letter? A new
one appears from time to ime. They
are genuine, true, and full of human
interest.
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Heisel, Lula. Wheatland Weekly Watchword. (Wheatland, Okla.), Vol. 1, No. 15, Ed. 1 Saturday, August 15, 1908, newspaper, August 15, 1908; Oklahoma City, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc936446/m1/3/: accessed April 24, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.