Gasoline and Oil Enaine
Will Give Yoa the Dcst Seryico
HARVESTING THE:-HOG CRCR
Catalog Free on Request
TDE ALAMO MFG. CO.,
Hillsdale, Mich.
Southern Distributors
The Glbbes Machinery Co.. Columbia. S. C.
'B. F. Avery Sons. New Orleans and Memphis. -McGowin-Lyons
Hardware and Supply Co., Mobile, Ala
urn
mm
Bid Pacific GoMt Stonoa. ALONE.
Without bones, powdef$r digging, with a
iv sTnnp piiu.fr
I KNOW you can pull your stumps with the
- K." cheaper, quicker and better than with
any other known device.- - - ,
i i tVEIUHS OWLX 171 LBS. .
One man easily handles made of Krapp"
, steel; can't break or get out of order. Simple,
compact, derelopm; enormous power. Pulls
any stump that 1-inch steel cable will hold.
200 feet steel cable and all equipment in
cluded. Works anywhere. . Used by
U. S. Gov't in Alaska and by sev
eral states and counties.
Ton caa make I2S land worth
S 200 aa acre la spare time work.
Write today for catalog showing
actual photographs of the K"
in use, and special
MMtey-saTinff offer.
W.J.EITZPATRICK
Box 19 1926 2d Av.
Seattle. Wash.
Earth doesn't clog or stick In the Stan-
dard Earth Auger. Digs easy; like bor
' ing a hole through soft pine board with '
a brand new brace and bit. Digs wells,
- post-holes or holes for any purpose. .
STANDARD ffSr?
' . Digs a 40 ft. well in one day. Will go
as deep as 100 ft. Pure sparkling wa-
ter all the year around from a "Stan- -
dard Outfit" welL
, .... Make $20.00 day boring wells for
. your neighbors. Your own well for
' nothing and the auger yours to dig any
holes you want about the place. Our
Illustrated booklet tells you all about
; it. Enclose t cents stamp to cover
: postage. . Write NOW. - . '
STANDARD AUGER CO "
Sl-N W. Zilh St., . Chlcaao.
A COW PEA THRESHER
Threshes Cowpeas and Soy , Beans from" the
mown vines, breaking: less than. 2 per cent,
Also threshes wheat and oats.- "The ma-(
chine I have been looking for for twenty t
years." Prof. W. F. Massey. "AV machine
that will tneet every demand." Prof. H. A.
Morgan, Tennessee Experiment Station.
Nothing like it. Booklet A Free. - ;- .
Koger Pea & Dean Thresher Co.,
' ' Morrlstown, Tenn.1
1MAK1NG BREAKFAST BACON
Points on Killing, Salting an J Smok
ing to Get Best Results Brine Bet.
. ter Than Dry Salting
TO MAKE breakfast bacon" one
must assume that the hog has
been bred right, fed right,
washed, and put down again in-new
brine and barrels. The bacon strips,
should remain in thebrine 24 to 36
days, r
After the meat has been in the
brine a sufficient length of time it
should be taken out, hung in , the
smokehouse, allowed to drip two or
slaughtered right and - the; strips of If the meat is to be smoked properly
bacon trimmed properly -When these and kept pure and sweet a good, buf
conditions are met the following dt- nQt necessarily an expensive, smoke-
rections win insure an excellent quai- house must Ue erected A cement
ity of co.untry-cured. bacon : , - floor is almost an absolute neces
As sa?n:as the hair is thoroughly. sity) as.such a floor can' be easily and
removed the bodies sh6uld be hung completely cleaned, while it does not
up washed-with clean, cold water, furnish pIaces ioT the "skippers" to
and the - internal organs removed. i;- Aur:n ,or r; npric 1 Tf
This should be done before gases de-: mr i fn h cmnM mrrPrHv
veiop. in me nuesunai iract. uer and evenly the house must be built'
r ,f mccu tac high enough so the, meat; after it is
should be opened as wide as possible hun is 7 or g feet above the floor,
in front, washed again with clean, When the meat is -hung low the fire
cold water and hung in . the coolest underneath many tifnet heats it . too
possible place until the following t much and the first steps towards
moriniig. it i;, uut meant uy iTis, sno:i:nfr tllll. t,pmiri. KurtriPr-'
a quart of water in a separatcvessel
and add this solution and the glue to
the flour water. Bring this to a boil
and while boiling add the barium sul
phate slowly, stirring constantly. The
solution should be. applied on the
outside" of the sack with an ordinary
paint brush. . DAN T. GRAY,
. West" Raleigh, N. C.
A COLD STORAGE HOUSE FOR
CURING MEAT
however, that the meat should be aj
more, when' the meat is hung close
lowed to become frozen. vMany good ?to ;the fire the smoke ; discoloSrs and
Mrmcr, cut xue uuuies mtorougn, ives it a very unattractive appear
meces very soon after the hog . ance.' While it is not absolutely nee
dressed; if the day has been warm essa it . far better tQ hay J. . fi .
and the,Pro-bability is that the night entird outside the smokehouse and
will also be warm it is usually wise the smoke conductd b meang of
to .do this, especially with large hogs i ; When this lahis followed
The writer has found it to be a' good the meat i$ neyer 0erheated b ac.
practice to cut up the carcass veryr cidental flarin f h fi fa
rnin-following he. day dan from cci3ental fires s almost
on which the hogs were killed and. , eliminated. The house. shouId be
immerse- the pieces in the brine be- laced in a shady b dry pIace and
S ' as ?e Tni?m PlTtwl thf6' dT if the windows should - be protected
the . day following bids fair .to be,with solid, wooden . . shutters and
becomes almost1 n?Jessr screens so as to-ex-clude both the
to put the meat away early the first Hght and the flies.
morning. If the gather, however; Many farmers smoke ;meat at ir
is, unusually cold the day : following regnlar intervals for 20 to 40 days but
the killing it is probably wise to Tub v. ,v u . 7 ?
the pieces of meat with salt and let P1112 ai.n
them stand over one day before plac- ?Z?ZXL it "S'01
ing them in the brine or'salt. 11?
- t - smoke is applied continuously for a
" Immerse in Brine v" short period. If the smokehouse will
THE process ocommon dry salting not hfld th! mok then1i.t is nes;
is well understood. Many farmers 7 to prong the sfnoking period,
have never used any other method. When the house is tight and the fire
Very excellent meat can be made by ' 18 kept. burning continuously . there
this method, but as a' rule the meat s5cmfs. ? be no reason' why the meat
becomes too dry, hard, and salty. fould be smoked morethan three or
Better meat can be made, by other- fou days Corn cobs hickory chips,
methods, and' the danger of loss is re- and 10us other wooo are used for.
duced probably 50 per cent. Proba- Produc11 the smoke ;-no special or
bly the best results-orat least the . '"fcUC -uumpau w lue mow.
mm
fV"T 5EAD,E( OF T.Hia PAPER shonld send
i?' r6e JJ,taIOf ot Farm, Poaltry and Lawn
irenra Many blTaluo8 are offered. Bold direct to
tnel armcrBaTlnaryoa the Dealer's Profit
4 a nnn iid -
Lawn Fence 6e. a foot Barbed
"'re C1.45 per 80-rodBDooL
n Colled 8 print Pno Co. , 3P
- niiwnimr, inaiana.
1 Li-
an
PC '- l-V
.4. Llflr.
IVhy Pay the Dealer
CMMor itT M WDWVUM SAC
fnr npiiMT
QUAltER CITY
fill ivniNin mi in
Eariert running. 81nplt. Most
r"' umu or power.
wmw catalog. 10-day free trial.
ant ja aj . .
n w, ITRAUH CO,
CABBAGE PLANTS.
Have you any for
sale ? If so, we can
furnish little cut like
the one shown here
with. An ad. so illus
trated will bring fine
ales. Try it
The Progressive Farmer
best results ever secured by the writ
erare secured when the meat is.im
rhersed in the following-brine solu
tion. T
To each 100 pounds, of meat -
12 pounds of common ; salt, ' , -y
.,.'3 pounds of brown sugar, - '
', ..3 ounces of saltpetre,.:
- 6 gallons of water, '
made 'by any one particular kind of
wood. " ... - "
Wrap Each Piece of Meat
A S SOON as the meat has been suffi-f-
cieiitly smoked the ventilators and
windows should be opened and the
warm air permitted to escape. The
maj ority of farmers pe rmir'the cured
As the brine must be perfectly cool meat to hang in the smokehouse, un
when the meat is immersed, it should protected; from flies and other - in
be made the dy before using. Or- sects, during the spring and summer
dinary syrup may be used in place of months. This is an unwise thing, to
the sugar. The above articles should do, unless the house has a cement
all be placed in a kettle and boiled floor, is dark, and all openings are
gently" for about one hourr Any kind thoroughly protected by wire screen
of a clean vessel, as an-earthen: jar jng. Meat which hangs unprotected
or wooden barrel, ;mky be - used for in the average smokehouse is almost
holding the brine arid 'meat; clean sure to become infested with "skip-,
syrup, barrels are usually very easily ,pers." :. - . - - '
obtained; C Extreme- care, however, The individual pieces "of meat
.should be . exercised , to obtain I new should . be first wrapped .closely with
and thoroughly, clean, barrels; old ".old newspapers - or wrapping; paper;
and tainted barrels should never be They should then.be placed in strong
used. . ' . :s sacks; (flour sacks will;do) and each
After the pieces of meat are neatly bag tightly tied at the top. The saclcs
trimmed into the proper shape, and' should then be hung exactly, where
size they should be laid in the barrel they are to stay until taken down to
with the meat side up, a heavy weight be eaten or sold, and painted on the
placed upon f them,: and the brine outside with a solution so is to ex
poured in to a depth not less than two elude all flies and "skippers." A thick
inches above the top piece of meat, pasteof ordinary lime, glue; and wa
The brine should be examined every ter will answer the purpose very well,
few days, as it sometimes becomes A better paste, but one somewhat
"ropy", especially during a long perT tedious to make, may be made of the
iod of hot weather. If.4he brine i following materials: v
shows signs of becoming "ropy" or For 100 pounds of bacon:
xaintea tne trouble can usually be
checked by removing the meat, drop
ping in a small amount of common
soda, and stirring well. If this
"treatment does not immediately cor-
2.0 pounds of bartyes (barium sulphate)'
.08 pounds of glue, . ,
.08 pounds of chrome yellow (lead
- . chromate), ...... , '"
.40 pounds of flour. '
Fill a three or four-gallon bucket
m m A m " kill VV VI 1111
::rA wu:.'. iUC. .suouia ne-nait lull of water and mix. in the
I um, cacn piece tnoroughly Hour. Dissolve the lead chromate in
Farmers Who Have Trouble in Sav
ing JMeat Should Study This Plan
of an Inexpensive Cold Storage
Plant . -
"DARMERS in the South frequentlv
have trouble in curing their home
supply of meat. When the hogs are
fat and ready for slaughtering they
frequently have - to r1e kept several
weeks before-' there is seasonable
"weather for curing the meat. With n
simple cold storage plant on the farm
that can be built at a cost of $75, the
farmer , may be "entirely independent
of the weather conditions so .far as
, ,.The following is a plan of a cold
storage house that has been used for
the! past 15 years by,. Mr. J. E. Mcin
tosh, of Luraville, Florida, :with per
fect success: '.' ' . '
Plan . of Cold Storage "
Size houBe . j... . i ......... . . . . . . 8x10 feet.
Corner Studding 4x4 Inches by 8 feet long
Intermediate studding 2x4 in.- 8 feet long
" Joists are nailed on side of studding (at
f top) so that when celling and weather
boarding is nailed on, It will have a contin
uous air space all, around. Celling one inch,
thick la nailed on horizontally, then on this
a laver'of insulatlnir rrnnnr. and nn this an.
other like ceiling, perpendicularly. On' other
or outer side of studding a like wall is put
on. A beveled door made like walls
and edges lined with felt of convenient size.
- Two layers of floor with felt between, the
noor slanting backward and to center with
'gutter in center to drain "room to back end
Into a XJ .pipe through the wall. ,
The walls on both sides, ends and over,
head, .inside and out, are same,.' viz: Two
wooden walls with paper between.
An ice rack should be made as near the
top as possible, -to admit 200 pound blocks of
ice. It requires about 800 pounds of ice per
week. The house will - hold about 6,000
pounds of meat placed in racks on sides.
- Cost, about $75.
Cost of running is the cost of the Ice and
the waTreB of one man. - - .
; This house -can be built by any
good. carpenter. Care should be. ex
ercised to see that the doors are
properly constructed so as to give a
s perfect fit; TJhe size of the house, of
1 course, can be made larger or smaller
- than the above jrtan, to suit the farm-
er's needs. . : ' - -v.;;
It is frequently, the custom to pack
shavings; - sawdust orv some other
material in the open air space be
tween . the walls. Experience, how-'
. ey.er, has shown that it is, much bet
ter to leave the air space between the
walls optn, without putting in saw
dust or Mother packing material. A
dead. air space is one of the best non
conductors of heat.
The meat should.be cut up (with
out unjointlng' hams and shoulders)
as soon as possible after killing; salt
ed, thoroughly and bulked together,
skin side down," in piles. Spread at
nigii; salt again next morning and
place in cold storage. Put n6t over
200 or'300 pounds in each rack. Cross
the pieces, leaving ventilating spaces
through it. r i
. 'The temperature' should be kept 40
to 48 degrees.' yAlf meats weighing
less than 15 pounds to the piece will
cure in 30 days. ' Pieces weighing
from 15 to 25 p6unds will take 45
days, and 40 pounds will take 00 days.
If temperature is above 50 degrees
the ice should be put in storage four
or five days before the meat is put in,
in order to bring it down to 45 de
grees. If temperature is 40 degrees
or less, the -ice and' meat can be put
in together. The temperature of the
meat" when put in governs to a great
extent the amount of ice required.
One feature that is important is to
have a ventilated door, to be used to
give the meat fresh air when the out
side temperature is 40 degrees or
,ow H. E. SAVELY.