Mayes County Republican (Pryor, Okla.), Vol. 11, No. 45, Ed. 1 Thursday, January 2, 1919 Page: 3 of 8
This newspaper is part of the collection entitled: Mayes County Republican and was provided to The Gateway to Oklahoma History by the Oklahoma Historical Society.
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1
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,
Provides Quarters Based on
Scientific Principles.
SANITATION TAKEN CARE OF
Modified Typo Saw-Tooth Roof la Fit-
tad With Spatial Window* for 01.
rod Sun lighting—Holp Raloo
Mora Pork.
Hr. WUUom A. Radford wflt answer
qu«ttlon* and fir* advtea FREE OF
COST on
all subjects pertaining to the
subject of building work on the farm, for
3m readers of thla paper. On account of
hla wide experience aa Editor. Author and
Manufacturer, he la, without doubt, the
highest authority on ntl these subjects.
Address all Inquiries to William A. Rad-
ford. No UZf prairie avenue, Chicago,
(U., and only Inclose three-cent stamp for
«ply.
•'Raise more pork,” the food admin-
istration nays; and the American farm-
ers are responding valiantly by putting
tlielr bog-raising quarters Into first-
class shape for doutdlng up their pro-
duction without hiring an extra man.
vent tbs possibility of a draft of cold
air on the neats. All doors are care-
fully fitted to shut Ugbt In tho winter-
time.
Each pen has a concrete feeding
trough and a swinging gate opening In-
to the center alley. These gates are
very convenient when transferring
from one pen to another. They are
also handy at breeding time, because
the presence of the attendant Inside
of the pens Is frequently necessary.
The construction above the concrete
consists of studding, outside boarding,
strong building paper and drop siding.
So far aa the sides are concerned, It
Is Inqtortant that the work should ha
thoroughly well done.
The shape of the roof la intended to
admit all the light and sunshine possi-
ble during the farrowing season, which
usually varies a few weeks in the dif-
ferent latitudes. This pitch of roof
Is Intended for the northern sections
of the country.
Metal ventilators are provided to
carry off the foul air, which Is a nec-
essary precaution, because the health
of breeding stock depends greatly upon
the supply of fresh air.
Improved winter hog houses have
helped to eliminate disease mid to put
the hog business on a better paying
busls thun ever before. The fact Is
now reeognlxed that hogs require as
careful handling In winter as other
kinds of live stock. Hogs have been
known to winter through In poorly-con-
4_
fgg|pm
hr
Ik
Most Important Is to have a winter
pPn house where the first litters can he
wifely farrowed in February and early
March; and then repeat In'the full.
The design Illustrated Is the special
American Builder type of modified
saw-tooth as designed for roof win-
dows. These are placed In such a way
that the direct rays of the sun shine di-
rectly Into the nests at farrowing time.
There are seveial different makes of
these special roof windows—all con-
structed on much the same principle.
They have galvanized sheet Iron
frames which tarry their own flashing,
unit so cun he easily set In place on
the roof and made water tight.
For the sake of sanitation, saving
of feed and the lessening of labor the
pen Uoora and also the outside run
yard are constructed of concrete.
In building n hog house It is neces-
sary to consider convenience In getting
tile hogs In nnd out, to provide means
for loading them Into wagons nnd a
place for heating water and for feed
cooking and mixing. When built on
sloping ground, as Is generally the
case, this plan offers an opportunity to
back the wagon up to the rear door for!
loading nnd a room In the front end
away from the pens Is arranged for u
feed room.
Provision Is mnde for moving hogs
frsm one pen to another by having
cleats in the alley for holding Blldlng
doors.
Hogs thrive better when anlnmls of 1
the same size are penned together.
Some grow faster thun others nnd It
Is sometimes desirable to select out one
or two from certain pens. That Is the
time when the nlley door will be appre-
ciated. Another good thing nlmut this
hog house Is the swinging front of tho :
pens which swings back over the ]
trough and prevents Interference when
putting in the feed. The partitions
next to the feed room run to the cell-
ing, but the partitions between the
pens are only four feet high.
This hog house will accommodate
about 100 hogs by housing from six to
eight In a pen, which Is thick enough;
If more are penned together they pile
up and smother each other.
This hog house contains 16 Indi-
vidual pens, with an alley through the
center.
It Is 24 feet wide nnd 57 feet long,
with two main entrance doors nt the
ends of the feeding alley. Ench pen
on the south side of the building has
aa outside door to connect the Inside
stalls with the outside exercising pens.
The foundation Is of concrete, nnd
there Is a solid concrete floor the full
size of the house. This floor Is cure-
fully mnde nnd given a smooth wnter-
proof finish, so It may be kept dean
With the least possible expenditure of
labor. The concrete wall extends up
18 Inches above the grade line to pre-,.
structed buildings, hut it pays to house
and feed good breeding stock In a
thoroughly scientific nmnner.
A few breeding sows, say three or
four, may hustle for themselves around
the barnyard and make themselves
fairly comfortable at night by rooting
tbo'r way into the haystack, hut there
Is not much profit to a farmer la keep-
ing three or four sows. A larger num-
ber demands different treatment, so
that some kind of a winter hog house
Is nccefmry to raise pigs la paying
quantities.
Theoretically, a row will farrow sev-
en pigs twice a year. It Is easy to
figttre that each pig will sell for ?20
to WO ut 200 pounds when It Is eight
months old. Almost any farmer can
realize such figures on one or two lit-
ters, even when raised under the old-
fashioned methods. Hut no farmer
alive cun mnke anything like such sat-
isfactory profits on a large scale un-
less he Is equipped with the proper
facilities for handling the breeding
stock in all kinds of weather. Weathei
Is a great factor In the success of the
bog business.
BIRD PUZZLE TO SCIENTISTS
"Hoatxln," Dweller In the Amazon Val-
ley, Believed to Be Direct De-
scendant of Pterodactyl.
-vV-0-
y+r- BUB
a tr
in
i '
EL
4&- -£0i
Floar Flan of Modern Hog Hvuso,
THE MAYES COUNTY REPUBLICAN
Helping die Neat and Milk Supply
(Special Information Service, United States Department of Agriculture )
HAVE GOOD HOME-CURED PORK.
Hama Before and After Curing.
RIGHT METHODS
OF CURING PORK
Directions Given for Butchering
Hog at Home and Preparing
Meat for Keeping.
RECIPES WORTHY OF TRIAL
Recommendations Made by United
8tate* Department of Agriculture-
Combination of Salt and Sugar
Makes Good Cure.
On many farms flip butchpring of
» hog or two to furnish the home sup-
ply of meat would he more generally
practiced during late fall and wln..r
If methods of keeping the meat were
hack the brine. Repent this operation
again on the tenth nnd eighteenth
daj's. if the pickle becomes ropy, take
out all the meat and wash it off thor-
oughly. also the container. Boll the
ropy pickle; or, better, make new
ploMe. When each piece of meat has
roecWed the proper cure, take it out
of the pickle and wash In lukewarm
| water, string, and hung in the smoke-
house. The temperature of the smoke-
house should not exceed 125 degrtea
Fahrenheit. Smoke the meat until it
has a good chestnut color.
An excellent cure, In which the meat
Is preserved In brine formed from the
mixtures of the Juices brought out of
the meat h.v the application of the fol-
lowing Ingredients:
For each 100 pounds of meat use—
Wt pounds salt. 2 ounees saltpeter.
2 pounds melted 2 ounces red pepper
sugar or warm 2 ounees black pep-
sirup. per
All the ingredients should he mixed
thoroughly. Rub each piece of meat
with the mixture. Pack the meat In
a container, limns on the bottom, shoul-
ders next, and bacon sides on top.
more generally understood. Some Knou>th "'l'11'1 win '>'* ''W'1 to Cf,T€r
people who would like to reduce their "*** hams. Allow the meat to cure for
meat hill by the home butchering :,s|x weeks; siring nnd hung in the
method fear thnt a part of the meat 1 ^mo'cehouse. The bacon nnd smaller
might spoil and thus be wasted before I l''PC0!< meat, after they are cured.
It could he used. To assist such poo- i should be eaten first. The hums are
pie and others who do butchering In
curing pork properly, the United
States department of agriculture rec-
ommends the following:
Curing Agents.
Salt, saltpeter, suptr nnd molasses
are the principal preservatives used
iu curing pork. Borax, boric acid,
formalin, su’lcylic acid, and other
chemicals ore sometimes used, hut
their use is prohibited In connection
with meats and products to which the
federal meat-inspection law Is appli-
cable.
Salt when applied alone to meat
makes It very hard nnd dry, because
Its action draws out the meat Juices
nnd hardens the muscle fibers. Salt-
peter is used to preserve the natural
color of the meat. It Is more astrin-
gent than salt and should be used
sparingly. Sugar nnd molasses act
differently than salt They soften the nnd pack the meat to cure. Allow one
The dense tropic Jungle of the Ama-
zon valley Is something more than
merely u jungle. It Is the point where
the dim ages of the past meet the
present Many of Its plants and ani-
mals seem to he ut leust cousins to
those thnt existed In and before the
coal age of the earth.
One of these “throw-backs” Is the
hontzln, the strange bird whose home
Is in those almost inaccessible regions
of tangled forest, muddy rivers and
dully rainstorms. The hontzln Is not
n new discovery. It hns been knowu
to scientists for n long time and has
always been somewhat of a puzzle. It
shows so much of the reptilian In Its
makeup, especially when young, that
the experts are almost convinced that
It Is the direct descendant of the
pterodactyl, that giant flying bird-
reptile thnt soared over the newborn
earth In the days when the caveman
was first learning to pit his dawning
Intellect against the itrength and cun-
ning of the brute. When grown It
shows structural resemble nee to sev-
eral classes of birds, Including the pea-
fowl nnd the domestic chicken.
William Heels-, eurator of lards for
the New York Zoological park nnd di-
rector of tho Ornithological society’s
research stntlou In HrltUh Gulnnn, de-
votes a chapter In his book, “Jungle
Peace” to the hontzln.
muscle filters and Improve the flavor
of the meat, hence the combination of
salt and stignr makes n good cure.
Brine Curing and Dry Curing.
Much diversity of opinion exists as
to the merits of the two ways of cur
ing—brining and dry curing. It Is
less trouble to pack meat In a barrel
and pour on brine than to rub meat
three or four times with salt. The
brine keeps away Insects and vermin.
If directions are followed closely and
pure water Is used In making the
brine. It will not spoil and should keep
for a reasonable length of time. If
the brine becomes “ropy,” It shoald be
pottred off and boiled or a new brine
mnde. A cool cellar Is the most desir-
able place for both brine and dry cur-
ing, though more moisture ts required
for dry curing. When meat Is cured
during wnrm weather the dry salt
method of curing la far safer than the
brine method.
It Is advisable to rub with fine salt
the surface of the meat and allow It to
drain, flesh aide down, for 6 to 12
hours before being put In the cure.
This applies to both brine and dry
curing.
Brino-Cui-ed Pork.
There are many different formulas
for curing pork by the brine method,
hut the recipe given below If followed
riosely will give very good results. *
For each 100 pounds of meat use— *
I pounds salt 2 ounces saltpeter, i J
2H pounds sugar or 4 gallons water. I £
•imp ; *
In warm wen (her 9 or 10 pounds of > J
♦♦♦♦♦♦♦♦♦♦♦♦♦♦A*********
MCAT COOL AND FPESH
salt are preferable.
Allow four days’ cure for each pound
in a 1*iim or shoulder nnd three days
for bacon and small pieces. For ex- ■
ample, a 15-pound ham will take 60
days; a piece of bacon weighing
10 pounds, SO day a
The brine should be mnde the day
before tt Is used, so that It will be cool, i
All the Ingredients are poured Into
the water and boiled until thoroughly
mixed. Place hum on the bottom of j
the container, shoulders next, biicon i
aides and smaller eula on top. Tour |
In the brine, nnd be sure it coven the
meat thoroughly. In live days pour
off the brine and change the meat, |
placing the top meat on the bottom
1
The proper time to begin cur-
ing pork Is when the meat Is
cooled ami Is still fresh. Twen-
ty-four to 50 hours after killing
Is the opportune time. It Is es-
sential that the pork be thor-
oughly cooled. Meat should
never he frozen either prior to
or during the period of curing.
A clean hardwood mnlatses or
sirup barrel Iwa suitable vessel
In which to cure pork. The bar-
rel should be clean and tight so
os to prevent leakage. A large
stone or metal Jar la the host
container In which to cure meat,
but the Initial coat Is high. Stone
or some metal containers are
very easily kept clean. If a bar-
rel la used repentodly for cur-
ing pork St Is necessary to seuUl
It out thoroughly Itefore fresh
pork Is parked Into IL
Ml Ml
Do Not Faar When Fifhtmf
a German or a Gam!
By DR. M. COOK.
SOIL PREPAREO FOR APPLES
better after they have aged.
Dry-Cured Pork.
Dry-cured pork requires more work
thi n brtae-curOd, though It Is some-
times bus expensive. Danger from
rats and other vermin Is levs In the
ense of brlti(-cured pork. Both method*
of curing are very successful If care
is taken to see that each operation Is
executed correctly. Following is the
method of dry curing:
For each 100 pounds of meat use—
7 pounds salt. 2 ounces saltpeter
Pk pounds sugar.
Mix all the Ingredients thoroughly,
then nib one-third of the quantity of
this mixture over the ment and pack
It away In a box or on a tnble. The
third day break hulk and rub one-hall
of the remaining mixture over the
meat and ugaln puck the meat. Break
hulk the seventh day and nih the re-
mainder of the mixture over the ment
Turn as Datply aa Possible With Two-
Hors* Tumor and Follow up With
•ubooilor.
(By C. F. NIVEN, damson Agricultural
College.)
Before planting the young apple
trees the soil should he well prepared
hy turning aa deep as possible with a
two-horse turner. Follow this with a
suhsoller. Immediately after the soil
bns been turned It should he thorough-
ly harrowed, which ran best be done
by double cutting with a cutawuy har-
row. Failure to prepare the soil well
greatly reduces the future value c* the
tree. It Is a serious mistake almply
to dig a small hole In hard soil, place
the tree In It and leave It standing.
The roots cannot penetrate this hard
ijoll. The young tree cannot receive
the proper nourishment. The result la
that a very weak tree Is produced nnd
in ninny Instances such trees fall to
live more than a year or two. Under
such conditions the farmer Is sure to
meet with discouragement. One of the
great secrets of success Is to prepare
thoroughly to begin with.
LOSSES IN LOADING GRAPES
Containers Should Be Strong and
Packed End to End—Climax
Baskets Recommended.
Tb* cool fighter always wins and at
there Is no heed to become panto
stricken. Avoid fear and crowd*. Ex-
ercise la the fresh air add practice tb*
three Cat A Clean Mouth, a Clean'
Skin and Clean Bowels. To car.y ofl
the poisons that accumulate within the
body and to ward off an attack of tb*
Influent* bacillus, take a good liver
regulator to move tho bowels. Such a
one is made np of May-apple, leaves of
aloe, root of Jalap, and la to bo had
at say drug store, and called “Pleasant
Purgative Pellets.”
If a bad cold develop#, go to bed, wrap
np wall, drink freely of hot lemonade
and take a hot mustard foot-bath.
Have the bedroom warm but well vew
tilated. Obtain at the nearest drag
■tore “Anurlc Tablets” to flush the
kidneys and control the pains and
ache*. Take an “Anurlc” tablet every
two hours, together with copious drinks
of lemonade. If a true case of inlln-
enxa, the food should be simple, such aa
broths, milk, buttermilk and Ice-cream;
but It Is Important that food be given
regularly in order to keep uppntlent'a
atrength and vitality. After the acuta
attack has passed, which Is generally
from three to seven days, the system
should be built up by the use of a good
Iron tonic, such ac “Irontlc” tablets, to
be obtained at some drug stores, or
that well known blood-maker and
herbal tonic made from roots and bnrkn
of forest trees—sold everywhere aaDr.
Pierce’s Golden Medical Discovery.
(Prepared by the United States Depart-
ment of Agriculture.)
Extensive Investigations conducted
hy the United States department of
agriculture show that the crushing of
grapes in a ear in transit Is governed
hy the type and strength of the pack-
age, the manner nnd cure used In load-
ing. the height of the load, the con-
struction of the car and the handling
it receives from the railroad. Twelve-
qtfltrt Climax baskets and trays are
recommended because they properly
protect the fruit; they are not toe
TAKES IDEA FROM AMERICA
France Plans Establishment of Publio
Libraries Modeled on System
of the United 8tatea.
costly; they are suitable, attractlvi
and available for most markets.
When Climax baskets are used foi
loading grapes they should he well
mnde, of good wood, with veneer cut
17 to the Inch as a maximum thickness
for tlio 12-quart size, nnd 20 to the Inch
for 4 and 2-quart sizes. Wooden
handles permit a firmer load than wire
handles as they strengthen the baskets
and serve as braces In the load.
Experience demonstrates that thi
best results occur when Climax bas-
kets of 12-quart size are loaded 7 high,
the 4-quart size 12 high, and the 2-
quart size 15 high. All other packages
should be loaded to the height of not
less than 48 Inches or mure than CC
inches from the bottom of the first
layer.
Bushel baskets, hampers and miscel-
laneous boxes art* not satisfactory
packages for grapes as they cannot be
loaded safely with economy. All types
of grape packages carry best when
loaded according to the “straight sj-s
tetn,” that K with all packages end to
end, extending from one ice bunkei
to the other. In every other layer ot
Climax baskets. It Is necessary to load
day and a half cure for each pound
the pieces of meat average. After the
‘meat has cured, wash each piece with
lukewarm water and hang It in the
smokehouse.
Another dry cure Is ns follows:
For each 100 pounds of meat use—
8 pounds salt. 3 ounces black pep-
1 pounds warm per.
sirup, 2 ounces red pepper
2 ounces saltpeter.
All the above Ingredients should he
mixed together thoroughly. Rub each
piece of meat thoroughly with this
mixture and pack the meat In hulk
on a clean floor or table or In a con-
tainer. In ten days break bulk and
repack ihe meat. Tills Is done to mnke
the cure more uniform and to prevent
souring Allow the meat to cure live
or six weeks. ,
Pickled Pork.
Fat backs cut Into suitable pieces
for curing are generally treated In the
following manner: The pieces of ment
are packed In a container and a pickle
made of the following Ingredient* Is
poured over the meat: To 4 gallons
of water add 10 pounds of salt and 2
ounces of saltpeter for each 100 pounds
of meat
Jolly War Victim.
I’at had lost an eye In buttle. When
te got out of the hospital and went
hack to the front he got Into an argu-
ment with an English soldier. "I’ll
bet.” he said, “thnt I can see more
with my one eye than you can with
your two.”
“Prove II”
“Well, I can see two eyes In your
face ami you can only see one In
mine.”—Boston Evening Transcript.
Quite at Ease.
Sergt. llenpeque (after fighting 48
hours)—They say there's no place Hko
home, but the gn.v who wrote that
never seen no trench fighting, I Im-
agine.
Delicious Grapes.
those that touch the bulkhead cross-
wise In the car In order to till In the
Mherwlse vacant spaces, but this
•hottid not he permitted anywhere else
In the loml. All slack should he taken
jut as the baskets are being loaded,
using rucks to fill out at the end of the
nr when there is surplus space. Every
fraction of gin Inch of surplus space
from side to side of the car should he
lightly filled In l>y loading the last row
liugnnally.
SPRAY FOR SAN JOSE SCALE
Work May Be Done Any Tim* After
Leaves Fall—Fairly Warm Day
la Prefarabla.
and the bottom meat on top, then pour
Spraying for San Jose scale may
he done ut any time after the leaves
fall, hut preferably on u fairly warm
day. Generally speaking spraying just
before the buds opou In the spring ts
more effective than full spraying, la
badly Infested orchards the best re-
sults are secured hy spraying Vn the
fall with nu oil *i niy, followed hy an
iDl'llc.. *n of llme-sulnhur >11 tb»
eprlo'
Thousands
of under-
nourished
people have
•found -that
"food*
a scierrtrfic
blend of nour-
ishing cereals
helps
wonderfully
in building
health am
happiness.
Needs no
Sugar
I
M
“The public library Idea was a new
one to the French tieople,” says
World’s Work. “They have seen It la
operation and leaders of French
thought believe It is something Franc*
needs, a committee, with the presi-
dent of the French republic aa It*
chairman, has been created to work
out plans for the establishment in
France of a system of public libraries
modeled on American lines.
“Finns are maturing for the estab-
lishment In France, after the fighting
Ir over, of an enormous system of
schools and universities for the bettei
education of our soldiers during tho
period of demobilization. It will tuko
as long to get our men back as It has
taken to get them over—longer, proh
ably, because there will be no pressing •
need for baste. Talleyrand sultl: ’You
can make a soldier out of n civilian,
but you cannot make a civilian out ot
a military uiun.' Our government ia
going to try to do what Talleyrand
said wag Impossible. Our men havo
got to he educated for their return aa
Individual units to civil life and not
as a military muss. The library war
service is tending more and more defi-
nitely toward this educational objec-
tive.”
. — ■ rJ
»*BI
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Mayes County Republican (Pryor, Okla.), Vol. 11, No. 45, Ed. 1 Thursday, January 2, 1919, newspaper, January 2, 1919; Pryor, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc956953/m1/3/?q=%22%22~1: accessed July 17, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.