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POLK COUNTY NEWSTRYON, N. C.
PSTING ASSOCIAtlONSRE BEST MEANS
IMfkUVED IWDfiM 0TEENAI1OS1L
OF PLUGGING UP BIG LEAKS IN DAIRYING
. 1 l ' - 1 ' ' " . 1 1
ILLS FRUIT TREES
ionary Measures Defer
Postpone Budding and
W No Pruning.-
is likoly to be one
'1,,,-u-t roars" on record.
Lm of the United States
of atr: -iculture see notning
uVwaI cicada, the real
p insert commonly called
11 ijip :ir this year in the
tps- Alabama, District or
Lmwr.re. Georgia, Illinois,
iwa. Kentucky, Maryland;
tts. Miliipm, New Jersey,
Ni.rth Carolina, Ohio,
a. s.nnli Carolina, Tennes
,t. A iririnia, West Virginia
ry done by the periodical
lists almost wholly In cms
is in the branches of trees
nsr ol-l's. This injury al
bs to be greater than it
Popular alarm is usually
tortion to general damage,
uit trees are sometimes
ho cicada. The precaution
Ls are: Defer putting out
trees till next year; post
g operations; do no prun
p insects begin coming out
hem from young fruit trees
DESTROY LICE ON CHICKENS
Bodium Fluorid Rids Fowls Quickly of
All Parasites Dipping Is Most
(Prepared by the United Slates Depart
ment of Agriculture.)
One application of sodium fluorid
will kill all lice of chickens, entomolo
gists of the department of , agriculture
have discovered. This inexpensive
white powder, they find, will rid a
flock of all the seven common species
of chicken lice. In: a few days. One
pound, costing only 40 or 50 cents "at
thejime of this writing, is enough to
treat 100 fowls, if dusted on. If dis
solved in water and used as a dip, the
same amount will go three times as
fjr. ; It is easily applied, economical,
gives Immediate results, and does not
injure the fowls or the poultryman.
The 'complete effectiveness of the
sodium fluorid remedy and methods of
using it are discussed In Farmers' Bul
letin SOI of the United States depart
ment of agriculture, "Mites and Lice
on Poultry," by F. C. Bishoppjmd H.
P. Wood. The bulletin deals also with
mites, the night pests of -chickens,
which 1 require - a : different treatment.
Lice are biting Insects that work by
day and are a serious foe In neglected
small flocks of general farms and back
yards. : . . -
Sodium fluorid say It-plainiy to the
druggist or you may get sodium eWo
rld, common salt,, which It not only re
sembles in name but in appearance
may be obtained at most large drug
stores. The finely powdered coramer
cial form is cheaper and "more easily
applied by the dusting method than
the finecrystalllzed sodium fluorid. -
To apply the material in dust form,
place it in an open vessel on a table,
and with one hand hold the fowl by
the legs or wings. With " the other
hand place ,the chemical among the
feathers next to the skin, according to
what is known as the "pinch" method,
which proceeds as follows : One pinch
on the head, one on the neck, two on
iipal Shells of Periodical
inging to Leaves of Tree.
pern with pyrethrum pow
ne emulsions, or a - sohK
bollc acid or acetic acid.
pen the Insects are ready
laying, spray young fruit
JGMENT IN SPRAYING
I ' "
i'ures Attr buted to Neaiect
flow Simple and Easily
(Jtlll lTlTltf- ITCH rrnA
both in annlrinir and In
rfleri to apply and in using a
f the proper strength to be
reat many comDlaints
pnp not being beneficial
ft -Invariably be traced hark
p to follow- a few simple
I understood diroptinna sw.
m - ..rMJ
r'ui cases h
observation during recent
should alwavs ha
Preventive more than as
in time siimp V,
rs will completely disap
lie sprayinir lin
refill lv ,1. ' .
an!? "I""" 'Woua.- larger.
11 i much nicer an-
-Cueing the ma
Cron R ..
unt of Investment Is
f'- the most
the I " ratins, the
hvtLV. great,y in-
Ftoonlv .,7 Tne. pense
hctlv fact,on the re.
1 LlV.i.. .
I'etedr Be S,i9hted or
rant. the lr en nected.
rkeaTt that evei7
r0re of f of the wys
Dusting a Hen With Fluorid, a Very
Effective Lice Killer.
the back, one' on the breast, one below
the vent, one on the tall, one on either
thigh, and one scattered on the under
side of each wing when spread. Each
pinch can be distributed by pushing
the thumb and fingers among the feath
ers as the material is released. If the
chicken is held qiter the vessel, the ma
terial which falls from the fowl during
the operation Is recovered.
The material also niay be applied
by means of a shaker, ljut this method
has some disadvantages as compared
with the "pinch" method. When this
method -is used the amount- of . sodi
um, fluorid may be reduced by adding
four parts' of - some finely powdered
material, such as road dust or flour, fo
each part of fluorid. The dust, while
not poisonous, is somewhat irritating
to the nose and, throat.- If allowed to
remain on the skin In any quantity for
any great length. of time, it may cause
slight local irritation. For these rea
sons, those dusting a large number of
chickens would do well to cover nose
and mouth with a dust guard or damp
cloth and to wash their hands occa
sionally;'. ; "
The dipping method is more econom
ical, but among many poultry raisers
there is a general sentiment against
the practice of dipping fowls, largely
because most of the dips contain ma
terials which discolor the feathers.
The sodium fluorid dip, however, is
harmless, and as compared with dust
ing is more easily done. As It Is neces
sary that the fowls dry quickly, dip
ping is most applicable in the Southern
states and to summer treatments In
the North. For lice on young chickens,
young turkeys, and, In fact, all newly
hatched or sick fowls, the application
of sodium fluorid In the dust form is
recommended. . t " t
I POULTRY NOTES
Most digestive disorders and ovarian
troubles come from heavj feeding In
winter without sufficient exercise.
VVhen eggs for table use or. to,
sell x in the market; are 'Jhej require-
ment. It Is not only unnecessary but
unadvisable to keep the ' males with
the hens, and they may well be dis
pensed wIVh f y
Cow. Testing Apparatus at Work.
(Prepared py the United States "Depart
ment of Agriculture.)
. Cow-testing associations are proving
to be the means of plugging up one of
the biggest leaks in the dairy busi
ness. They enable the :da4gypan to
determine definitely the unprofitable
cows. Each cow must make a profit
over the cost of feed, and this can be
determined only by weighing her, milk
and the feed she consumes. " No dairy
is better than its average production.
If this is too low, the herd is not pay
ing a profit. Business principles must
therefore, be applied to lower the cost
of milk production, for efficiency is as
nfuch of a necessity on the farm as
In the factory. : -
Few men feed their cows in propor
tion to "the quantity of milk produced,
say dairy specialists v of the United
States department of agriculture. With
little regard for her needs, feed is put
before the cow in plenty if it 4s cheap
and a less quantity if the price is
high. The average cow uses about 60
per. cent merely to keep her body work
ingand it is the quantity that is fed
above this flxel necessity that fur
nishes the material for the milk. Some
dairymen may say, "I would do all the
up-to-date things if I had time." Can
the storekeeper afford to run his busi
ness without keeping books? Yet that
Is - what many farmers are doing.
Benefits of Cow Testing.
Working " in co-opera tTon, dairymen
can obtain the benefits of business
methods at a very small cost through
the " organization of cow-testing asso
ciations Increases of from $10 to $15
and in some cases much higher In the
anriual profits from each dairy - cow
have resulted , from the organlzsitlon
of co-operative cow-testing associa
tions. The expense of membership In
tliese associations, on the other hand,
has been only about $1.50 a cow each
year. Membership In . the organiza
tions, therefore, has been very profit
able. ' : ,
Because of the great and obvious
economic advantages arising-from , the
associations, dairy specialists of the
United States department of agricul
ture believe that the organizations are
one of the most important factors for
the upbuilding and development of the
dairy industry in this country. Such
an organization consists generally of
26 farmers; living within a radius of
a . few miles, who co-operate to hire
an expert ester to keep accurate ac
counts of the amounts and cost of
feed consumed by each cow In. the as
sociation, the quantity of milk pro
duced by each and its richness in but
terfat. These . statistics usually re
veal the fact that some cows are not
producing enough to pay for their
keep, while others are highly profit
able. Acting on this information the
owner of the cows disposes of the
least desirable of his" animals and
makes up his herd exclusively, of those
that produce" a considerable profit.
Association Testing Cheaper.
The membership of the association
is placed at 26 so that the tester can
make a complete round each month,
devoting one work day to each mem
ber, and that he may keep his records
on a monthly basis. It has been fo'ind
by careful experiments that , the oer
ages based on monthly tests do not
vary more than 2 per cent from the
production, as shown by daily observations.-
Since the tester is an ejpert.
and -can make the necessary testa and
computations rapidly, and since he
can be depended on to make his ob
servations Independently of pressure
of work on the individual farm, the
owners of dairy cows find It cheaper
and more satisfactory In. many cases
to have their testing done through the
association than to undertake to do it
Never delay " - - "" 7
' To do the dutj vh5rh the hour brings
Whatever It be In great or smaller
For who doh know ' 1
What he shall do the coming day?- -
FOR BEST DAIRYING
Records of Oldest Associations
Show Increased Profits.
Members Tell of Larger Production of
Butterfat and Saving of Feed
Bills Many Worthless
(Prepared by: the United States Depart-
- .... ' ment of Agriculture.) ;
, Cow-testlng associations pay and
pay well, Who says so? The dairy
men who belong say- so. Ten years'
records from the oldest association in
the United States say so. And several
years' records from hundreds of asso
ciations tell the same story to the
dairy division of the United States
department of agriculture. - -
Association members say : "1 am
making three times as much net profit
from 12 cows 'as I formerly made from
18." "Through" the work of the asso
ciation I have saved one-rthlrd of my
feed bill." "The association has re
turned more than 500 per cent on what
it has cost me." "I am perfectly aston
ished at the result? I thought I had
a .very good herd of butter cows, but
have found many of them worse than
The first cow-testing association In
the United States began Its work in
Newaygo county, MIchigai, In 1906.
The average butterfat production
for the first year ; was -215 pounds a
cow. It increased the second year to
220 pounds. It rose the third .year to
252 pounds. ; The next year it passed
the 260-pound mark, and it has been
higher than that every year since.
The average production of the last
three years was 60 pounds of butterfat
above-that of the first year. tfow
much the average of the first year
exceeded that of the year before the
work began ts not a matter of , record,
but doubtless the first, year of asso
ciation work showed some striking
-rains Even aside from these; how
ever, andounting only the 60 pounds
of -butterfat,, the gains, are still far
above the cost of testing. ;
The estimated average butterfat
nroduction of all the dairy cows In the
UnlS States Is about 160 pounds :a
iear From' SO yearly summaries ef
testing" associations, Including the
Eduction averaged 245 pounds a
This is more than 50 percent
IZxe the country's average produc
above iu jjf the gain may
ZX l n aociadon
WHY TESTING IS GOOD
(Prepared by the United States De
partment of Agriculture.)
There were 353 cow-testing as
sociations operating in the
United States July 1, 1918. These
associations have an aggregate
membership of 9,778 farmers,
owning 168,348 cows.- The cow
testing association originated m
Denmark In 1895 and the first
of the organizations in this coun
try was formed In Michigan in
1906. ' Because of the value of
the associations to the dairy In
dustry of the country the United
States department of Agriculture
is stimulating interest In them
anct. is assisting farmers in their
Sheep constantly add to the.fertility
of the soil.
When shipping live stock to market,
don't overload the car.
Very young pigs can " be fed milk
from a , bottle and nipple.
-:-'r - ' '
? Don't let the calf, drink foaming
milk just ' from the separator.
- -.t .-
Don't allow brood sows to come to
farrowing time In poor condition.
" . .
Baby beeves may be anywhere from
six months to eighteen months of age.
' :-c---v-."" .. '.
Coarseness indicates low vitality,
sluggishness and slow-feeding Quali
ties. : -y J---.:-.
: Pasture is the cheapest and the
best feed that we can supply to our
live stock. - '
Only when oats are cheap and ofa
good quality should they be used to
fatten lambs. -
Fresh water irom a good well, In a
galvanized tub, Is an 1. essential J. or a
sheep pasture - . - - . -
The best type of swlhe have' been
evolved from the experience of breed
ers atid packers. - ' ' " "
Sudden changes in the feeding of
a -mare 'when she Is bredV as frtom dry
feed to pasture or frpn pasture to dry
feed.' a re often the.-:?aus9 cfV the ant
Imal falling to settle.
The wholesome parsnip, which Is not
liked because of its sweetness, may
-be parboiled, then
the water relieved,
and when T tender'
peeled and fried in
bacon fat. They
may be mashed "arid
seasoned; like po
tatoes, or mashed
ami served as frit
ters by dinnine a
spoonful at -a time into fritter batter
and frying in deep fat. -
Hot Slaw. Cut cabbage with a fine
slicer or shredder, and bruise with a
potato masher, to bring out the juice.
Beat two eggs, 'add two tablespoonfuls
of sugar, a tablespoonful of butter, a
quarter of a teaspoonful of mustard,
a dash of - cayenne and a- cupful of
mI,tl v'JleSai'-c Cook In a double boil
er until smooth, then stir while hot
over the cabbage, and serve at once.
New carrots, peas and green onion
make a nice vegetable combination.
Cook all together and serve m a thin
white sauce. -
Escalloped Tomatoes With Cheese.
Put a layer of well-buttered crumbs in
a baking dish, cover with seasoned
tomato and spriivkle with grated
cheese ; cover with crumbs and bake
until the buttered crumbs are browned.
Onions Stuffed. With Nuts. Boil
enough onions to suit the appetite of
the family, and when half done,
drain and remove the centers, chop
and mix the centers with nuts, salt,
butter, crumbs and pepper; fill them,
leaving a spoonful on top. Pour around
the onions a little broth or thin cream,
and bake until thoroughly cooked.
Serve them as a garnish to a platter
of pork chops, or they may be served
from the dish In which they were
Boiled rice, served hot, covered with
butter sugar and dustedTwith cinna
mon makes a nice supper . dish, good
for the small folks.
Emergency Pudding. Take two cup
tuls of boiling water, stir in enough
graham flour to- make a mush ; add a
half-teaspoonful of salt and a half
cupful of sugar. Cook a half hour,
then.add a half-cupful of chopped figs,
dates or raisins, and a few nuts. Serve
Back of the loaf is the snowy flour
And back of the flour is the mill;
Back of the mill the wheat and the
And the sun and the -Father's will
OF THE MANY
Tli ere are several hundred ways of
serving potatoes and there : should be
ho monotony in the serv
ing of this common vege
r Potato and Nut Sau
sage. Take two cupfuls
of mashed 'potatoes, add
one-half cupful of milk,
one cupful of finely
chopped nuts; salt, pep
per, celery salt and onion juice for
seasoning may be added to suit the
taste. Add a beaten egg, form into
sausages, flour, put Into .a greased pan
with a small piece of salt pork on
each. . Bake until brown in a moderate
oven. .' -''A ' v ..
Potato Souffle. Take two cupfuls of
mashed potato, one tablespoonful of
melted fat, two tablespoonfuls of milk,
one teaspoonful of salt,, and pepper to
taste. Mix well and fold In two stiffly
beaten whites. Bake In a baking dish
until It puffs and is brown, .
Armenian Potatoes. Take - one.
fourth of a cupful of vegetable oil. Add
It to one. quart of diced potatoes in a
baking dish -'with one clove of garlic,
one-fourth of a cupful of fresh tomato,
one-half cupful of water, one and one
half teaspoonfuls of salt, one bunch of
parsley finely chopped. Bake In a slow
oven, forty minutes. . ; :
Potato Omelette. Take one cupful
of mashed potato, pepper to taste, one
teaspoonful of salt. Add three beaten
yolks to the potato and beat till the
lumps' are removed. Season with onion
juice or chopped parsley. Beat the
whites of three eggs until stiff and fold
Into the -mixture. Put into iL wellr
greased pan and bake In a hot oven
until brown. Turn and fold jon a hot
platter. . ;-: -,' -. ,;, . "y'-
Why He Studied It.
"Guess I'll have to take up ventrilo
quism," said the far-sighted, long-headed
buck. A ;- y
. "What's the idea?'' asked his comrade-in-arms.
. "Do you want to talk
after taps without getting caught?"
".Taint that,", said the first, buck.
"I want to stay, in bed after reveille,
and yell .'here' from" my bunk, when
my name is called, out In front of the
hut," The Spiker.. "
Early American Statesman.
- Alexander iiammon, . one - or our.
greatest statesmen: was . sometimes
called r?AJexander : t he Coppersmith.
because of the copper cetjts he. had
made In -1793, when he- was secretary
of the! treasury; "These pennies were
very" unpopular with the people. - He
was killed in a duel by Aaron Burr.
(By REV. P. B FITZWATER. D. Dl.
Teacher of English Bible in the Moody
Bible Institute of Chicago.)' L; :
(Copyright. I919bj Western Newspaper rnkm.1
LESSON FOR APRIL 27
THE HOLY SPIRIT- OUR HELPER.
LESSON TEXT John 16:7-15; Acts 2:1-18.
GOLDEN TEXT If ye then, belns evil.
know-how to give good gifts unto your
children.; how.-much -.more shall vour
heavenly Father give the Holy -Spirit te
them that ask him? Luke 31:16
OEVOTIONAL READING Rc .nana 8:-
17. 26. 27.. - - !- -
PRIMARY TOPIC A Heln at alt
Times. . " .. . ' - '.
JUNIOR TOPIC Our Unsee.i TeArhe
and Helper. , ' - t . . : r
INTERMEDIATE TOPIC-Tne Fruits of
thfe Spirit.-Gal. 5:22-26.
SENIOR AND ADUijf TCPIC What
the Holy Spirtt Does for Us.
1. The Holy Spirit Promised (John
16:7-15). ; .
.1. Who he Is. He is a divine per
sonality, orre in nature With the Fa
ther and the Son.
2. What is his mission? (vv. 7-15).
(1) The Christiau s "co.nforter, (v.
7). The Holy Spirit is Christ's rep
resentative who ataods by the side
of the believer fo strengthen, en
courage, defend from the enemy and
plead his cause before God the Father,
Jesus knew and told" the disciples of
the, bitter persecutions which awaited
them as soon as he had taken his de
parture. What a blessed privilege to
have the Holy Spirit in and upon us
to give wisdom to discern God's will,
and power to overco.ne temptation!
(2) The- world's . judge "(w. 8-tl).
Victory is to be achieved by the Spirit
working in and through the disciples,
(a), He will convict the world of sin'
(v. .8). The root of all sin is unbelief
in Christ (v. 9). Tills unbelief is not
primarily intellectual, but moral. It
Is .an unwillingness .to surrender to
the. divine will (John 3:15, 19). The
way the Holy Spirit convicts the world
is through the testimony of those who
are filled with him. (b) He will con
vict the world of righteousness (v. 8).
This Is done through the resurrection
and ascension of . Christ (v. 10). His
coining forth from the grave and as
cension into heaven was an indisputa
ble proof that he was what he claimed
to be. He is thus shown to be the
righteous one whose merit may be ap
propriated by faith In him. This is
ever the way of salvation corivlction
of sin and appropriation of the right
eousness of Chrl3t. (c) He .will con
vict the world of judgment to come (v.
8). Christ told of a judgment to come.
The guaranteee of this judgment is
that Satan, the prince of the world,
was judged at' the" cross,, (v. 11 ; cf
(S The Cliristlan's guide into alt
truth (vv. 12, 13). The Bible is a spir
itual book, therefore If one would
know Its meaning he must have the
Holy Spirit (1 Cor. 2;i4).
(4) He glorifies Christ (vv, 14, 15).
He does not speak of himself, but In
all things reveals Christ. The" only
way to know the, glory of the Son of
God is to have the Holy Spirit make it
known. He reveals all the divine
riches and "grace that, are in ChrisL
He makes real unto them the person
and work of Christ. ""
II. The Holy Spirit Given (Acta
1. Tnae Pentecost (t. 1). This
was fifty day' after the Passover Sab
bath (Lev. 23:15):
2. The marks of the Spirit (vv. 3-4).
These are external and internal:
(1) External. (a) Sound of a
mighty wind ; no wind, -but merely the
sound of wind. For this sound to be
heard in i he early morn attracted at
tention and caused the people to gath
er. The reference to wind suggests
the all-pervasive life-giving influence
of the SpiriL 'V(b) Tongues of flame
Each of the disciples ; was i - cnowned
with such a tongue. The tongues In
dicate the practical possession of the
Spirit's giftSv and the fire the purify
ing energy hich removes the dross,
thus making effective the testimony,
(c) Speaking In foreign tongues. For
these humble Galileans thus to speak
caused great amazement.
(2j Internal. This Is seen in the
transformation wrought In the ; dis
ciples. Instead of cowering before a
Jewish maid, Peter now boldly stood
before the chief rulers of the city and
declared hem to be guilty of murder
ing the Son of God.
3. The effect (vv. 5-13). (1) The
multitude assembled in amazement
and confusion. They heard the gospel
in their native tongues and inquired
its meaning. (2) Some" mocked and
foolishly attempted to account for this
remarkable occurrence by accusing the
disciples of being drunk. - 7
4.. Fulfillment of prophecy (vv. 14
18). Wonderful things had occurred,
but ' Peter knew where; to get an "ex
planation. He xwent to God's Word
(Joel : 2 :28, 29). God had predicted
just such marvelous occurrences te
take place In the last days.
lTThe Mute and the Smile.
Some ; men envelop themselves la
such an Impenetrable cloak of silence
that the tongue: will afford, us ne
symptoms of the mind."" Such taci
turnity. Indeed, is wise If they .'are
fools, but foolish If they are. wise;
and the only. method to form a: judg "
ment of these mutes, is narrowly t
observe when, where and how tbejr
Need or Churches.
.'What "some- churches need Is ;les3
tumid-cloth and more sack-cloth. .