Newspapers / The Roxboro Courier (Roxboro, … / June 23, 1926, edition 1 / Page 3
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HOGS "WONT THRIVE ON PASTURE ALOIJJE. Raleigh, N. C., June 21.? The grower who depends on pasture alone to fatten hi* hogs will figure his profits from the use :f the ho g. Rec ords kept on several thousand head properly fed during the pa*t few months show conclusively that hogs paid at- least $1 00 per bushel above the market price for cofn. How ever one can still drive through North Carolina and see thousands of logs under-nourished and failing to gain in weight because the owners are depending on pasture alone for a large part of the feed. W. W. Shay, exponent of wise h:g feeding in North Carolina and pro moter of countless hundreds of feed ing demonstrations put on with farm ers by the county agents of State College, states that the hog market last month reached the highest point in six years. Except during the in flation of wartime prices, hogs are. in an exceedingly strong market po sition for the next five months and the hog?corn ratio is near the high est on record. But, he states, it is time how for hog producers to bear in mind, the voilent down-swing of prices that has been caused in times past, by over-expansion under simi lar price. By not properly feeding oat their hops, many growers in North Caro lina are not taking advantage of the condition}* . outlined by Mr. Shay. Furthermore, some owners of half - starved hogs are selling com while iotherr are feeding corn alone. Mr. Shay .states 'that" 7.9 per cent of the corn, crop is sold off the tarm when raised The total yield of corn in North Carolina last year wan es timated to be 41,321,000 bushels. A difference Si $1.00 per bushel secured by converting this. : corn into .p.vrl; would -amount to $3,264,398 wh^ch might have been ?<lded to the nc: income of. "corn raising farmers had t he ( oi n been '"i to hog?. ITiere fiaies Mr..Sha,v. . that ihch f corn, p-rnr-rfy Mitl''' '? '1 d. to' ' vt frter ' :ir <?!'.- >.prin? ?\y/?<ild , li>ve re- 1 ".'flirncil .fit- .^mu-:h fj'fit. oyer cost of pr('fin- tron 'br., five biishf.ls . Fold . n" . the markit price. ? AN ?>M) JOKE- I ' Da ughtt r v M r% Purdy proposed last ftfght an.l I c.c:eptcd him; WVro-'j to be mairied f oonj" , " ?Mother;? <v\Vtat! X:t . old min i s Pur<ly ? " . j u But he's c.nly sixty, mother.'' "But child,! turned hi: hi tipwr twenty-five years ago?' *4Y<U we were jast laughing about! that last night J" Silo buildir.tr Um^ is nea ? . State College has free pJcri.s and -s-ptcifir.! cations to aid farriers. 1st this \voiik. ' <.'..\vp? r> .'??.) ? r.y::tn t^asa ' ?iiiay.-ibii f."..nu ?; to i arni-h - }at?; hay ;j and forage for Hvesto^fc, say ex-' -tension \v nrtur> n.t Sfa'.te College' ? . 1 t ^ ? ? ?? ? ? ' ? .JUNIOR ORDER MEETING i ? Roxhcvro Council No. 121. i < r er.^ng pt *S_ oVIe-ck P. M. I AH : : briber j- r?fme-5t^d to bo .p?.:e B^nt. Visitors f qther orders in-' vrtod X I NATHAN' I.UNSFOnn, Council r,1 ROBERT XTT!v5rFOHD R, ?'?. AIATRT1SK |\ 1 HE COURIER | Indigestion bad spells relieved '?KTOTHING can take the place of Thedford's Black-Draught with ua because we have never found anything at once so mild and so effective," says Mrs. Hi Nichols, R. F. D. 4, Princeton. "When the children have sj uf indigestion and upset stom achs, I always straighten them out with a dose or two of Black Draught. "Several times I have suffered with bad spells of indigestioB myself and found I would sooa get rehe^if ' took a course of Black- DrnWght. I was troubled with s bad accumulation of gas and severe pains across my stomach and lower bowels. Now when I feel a spell of this kind coming on, I head it off by tak ing Black-Draught ? a dose every night for a few nights will pre vent the trouble nnd save me much pain and suffering. "My whole family uses Black Draught for biliousness end con stipation. "It is a splendid modicine. PI 1 * -- ? - - Sold everywhere. 25 cents. Thedford's LiVFH medicine (This strip should run with Ad. No. 341) In the Kitchen a^6 Famous Cooks A MEATLESS MEAL, "FIT FOR COMPANY" i (Ed. Koto: ThU la on* of a wn<>t of ?Mtc)?e contributed by 6 1 Cooks. Their recipe# art "different." Cot them ^ out end ya?t? them in your cook At the Battle Creek College of Home Economics they spe cialize in planning and prepar ing well-balanced meals which are both attractive to the eye ^?1^ ' and nutritious Mrnmk to <"*? * Miss Mar. If garet Allen J*. pi-* Hall, dietitian y X. i jand nutrition x A.' expert of the .college, has 'prepared for K5Siah5L. ?ur readers ? ? oo m-p any' menu which is particularly palatable, even though it is absolutely meatless. Propor tions are given for the serving of ten. Kutw a 1* Klnff Glased Sweet Potatoes Rita! Tomatoes ?Fruit Salad a la Oram* Bread B?veraf? Butterscotch Pie Directions for each dish follow. Egg 9 a la King 8 tablespoons butter 4 tablespoons minced sweet popper 4 cups tone quart) mlllt 8 tablespoons flour ' 2 cups mushrooms (fresh orcapned) 12 hard boiled oRga. cut In pieces 2 teaspoon** salt Melt but*.er. add pepper and mush rooms. and cook until soft. Stir in flour and add milk. Stir until thick ened.. Add seasoning and iegrcrs. Heat very hot and serve on squares of toast; or potir lrtto a bilking: dish pprlnkle with buttered crumbs and brown In a quick oven. CIc zed Su.ee i Pctalcea * .12 Wied.'ujn-ejitiO uweot potatoes i tuprt y agar M cup wnter S tabieepoons butter Boll the Bwcft potatoes In salted water for ten minutes, remove. the and cut lit hulvus lengthwiso. 1 Arrange in a* buttered pan. Mak<- a t syrup *fcy hoi liny the sugar and water for throe minutes. Add the t>uy<"r ?. ? Brush potatoes with svrup and hake until brown, heatlhg with remaining ayrup. Servo In a hot covcred dish. V Ritzi Tomatoes Slice bread In usual manner, shape with three-inch biscuit cutter and toast. Slice ripe tomatoes, piace a tlJcc on toast, sprinkle with salt, grated chitege or cot tiat.-e cha-E?- and onion, ahd finely chopped . pepper. ISAkc in hot oven until tomatoes are cooked and slightly browned. fruit Salad a la Crerrte 2 largo bananas I 1 pint sliced pineapple ' 1 pound Tokay- or Mr-.lagrv grapes 1 cup Crtam Salad Dressing ! Drain the pineapple . and Cut Into | small pieces. Peel the grapes, cut j into halves and . remove the seeds. ! Peel the bananas. .?crape off th?~" fuzzy portions, and dice. Mix wjth i.he Crvam Salad Dressing and serve <>n a plate garnished with kttuco, or place a spoonful of fruit on the i lettuce )<af with a smaller spoonful of the dressing. Cream Salad Dressing: : 2 tablespoons butter | ? 2 tablespoon's ' flour 1 cup crtam % cup lfcT?Qji Juice '? 3 egg yolks fe - teaspoon salt 2 tahlespoons sugar 2 cups whipped cream Melt the butter in a double boiler, stir in the flour and the cream (sour milk boing preferable). Stir untU I it begins to -thicken, TVat the egg I yolks add to them the salt sugar end lejnon juice, and turn into the thickened crtam. ? Cook in a double hosier about five minutes, or until [ the eggs begin, to thicken. Cool, i- and fold In the whipped cream. Butterscotch Pirn Plain Pastry: 2 cups flour . % cup fat 1 teaspoon salt Ice water Mix salt with flour. Cut fat Into flour with two knives, Add Just enough Ice water to hold mixture , together without Its being sticky. Roll lightly from Center outward. This is sufficient pastry for double crusts of one large pie, or two pastry t hells. | Butterscotch Filling (for two pies) | 4 egg yolks 4 cups dark brown sugar 4 cups milk 1 cup flour I cup butter | a teaspoons vanilla extract Beat yolks of eggs in inside of | double boiler, add milk and butter. Mix flour with sugar, and add to milk mixture. Cook until thickened. ? Remove from flre and cool. Fill cooked pastry shells. Cover with whipped c^eam or meringue. Make, a meringue with the four egg whites beaten until stiff, fold In four tablespoonfuls : powdered .1 i ? hiipar, pile lr,r? ^;ula r.ly nn tan nf the ; \ pie and bake in moderate oven until , crown. 1 eatlesS me*1. yes ? Tlul would ever xuiaa the meat? (B00urm to road next w*rk's cook (??<?,) K - - y? 1 -i i . _ . .,.*y .i^-l I&rle/, <:&ut anH v^tch in ] Mnation have . produced yieWf of. Iruju X l-r.2-.to 3 tons :l*. tjry hay per ?aftWLiD.iSto County thte fcpiinjr. ?' HOW TWO FARMERS PICKED UP $1,810 FROM HOGS "There's no money in hogs." "The highest per cent profit I made <n my farm last year was fx -m hogs led by the Shay ration and sold by the Lewis plan." Here are the A and Z statements taken from a lot of comments riade by* farmers who have Fold bogs at prices that ranged from 100 per cert profit to 50 per cent losfe. We doubt whether any branch of agriculture in North Carolina has advanced so| far ahead of-what it was a few years] ago as the breeding, feeding and sale of fat hard hogs. County Agent J. M. Cameron of Anson County, N. Cn has been en couraging the growing of, hogs and helping the farmers do it light. Hp spys that he has just received a check for $700 for 22 hogs shipped R. B. & T. y Hardison. They re to Charlotte from the farm of Messrs. cently sold 14 hogs of the same age for $600 dressed. They also sold 51 pigs from 6 sows for $10 each. Thas is $1,810 from hogs sold in the ^pring when there is a greater need f -money: tin the farm than at ? : any oihsr time. At present price-' j; for cotton it would have required a littk more than 21 bales, weighing : 500 'p:i;nds, tot Ji^ve brought the money received by Messrs. Hard? .son for their h:gs. Besides the hega brought a good profit while 17. cent cotton means no profit. Pigs will make profitable hog* f * themselves if; 1. Well bred. 2 Bred at the right time, 3. Fed a balanced ration, 4. Fed hon'ie pr:du?ed feed as far . as possible, nnd^ 5. Cooperatively marketed- - ? The Progressive Farmer. It pays to keep the cultivators ' going and to m&intain a diist mulch, during periods of drought. Weeds and grass use valuable j moisture during dy summers. :Pre- ; quent cultivation will keep them in. check. Another car of 200 feeder pigs j has been purchased by the tobaccQ j farmers of Granville County. BV THE PIECE Buy Eacon by the piece. It is not only the Jt rccr.omical way bat it also assures you a supply of this healthful, nourishing meat in your home when needed ? Our meat is .always fresh ? kept so by Mechanical Re frigeration. ? BEST FOR LESS ? Moore's Market PHONE 175 iiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiittiiiiiiiiimiiiiiiiiimiimiiiiiiiiiiiiimii Miss Margaret Hall, nutrition expert of the Battle Creek College of Home Economics. Great institution recommends Perfection after exacting tests Scientific Battle Creek was more(than satisfied I T RULY scientific is thcRattleCreek College of Home Economics- Its nutrition expert, Miss Margaret Allen Hall, cooked many meals on a Per fection in a nation-wide cooking test conducted by six famous cooks. Miss Hall expressed the' most complete satisfaction with the Perfection. The results were fine - "WhetHFr 1 broiled mushrooms, boiled peas or fried timbale cases the results were fine," 'she said. "The stove lighted quickly _ Its heat was steady and even uiftC-so easily regulated that 1 cooked all those dishes at the same time, using a different grade of heat for each. ' The flame is steady "The flame did not creep or crawl. I tested the oven with a standard oven thermometer and found that I could keep it any len&thof time at the temper ature I desired. This js very neces sary for successful baking. fidors don't mix in the oven "One meal I cooked entirely in the oven, corn and cheese souffle, stuffed tomatoes seasoned with onions, and angel food cake. There was so mingling of. odors. This meal saved fuel, too, as i used only one burner. Through the glass doors I could see at any moment how every dish was getting along. Clean, Even Cooking Heat . ' The .'long chimneys of't.be Per fection burn every diop of the oil tvct'ore it reaches the kettle. Thus ? 'y^w. get i lean, even cooking heat free from soot and smoke. You can be. doubly sure of this sort of heat when you u<e a. pure water-white Kerosene that burns cleanly, evenly and without odor ? '-Standard" Kerosene,. It is specially refined. . ATT im pities ttiaf~r.i^ht. cause m r i o k f ol7 lea sot soot are removed. This assures the maximum amount of heat. By sticking t?? '"Standard" Kerosene you are sure of best results from your Perfection. Insist on it. You can buy it anywhe-re Standard Oil Co. (A taiy Jfrsey ) "STANDARD" KEROSENE Send for this Free Cook Book ^T- TheseStoves arc fold in Roxboro by T. W. PASS & SON, HOME FURNISHERS . LONG BRAPSHER & CO., HARDWARE STANDARD OIL COMPANY {New Jersey) || Distributors ? 26 Broadway - New York PERFECTION Oil Cook Stoves and Ovens WARNING! Use only genuine Perfection wicks on Perfection Stoves. They are worked with red triangle. Others wilt cause trouble. "The Perfection is easy to handle and easy to keep clean. And I didn't have to scrub pots and pans. The loqg chimneys prevented discoloration. From the former knowledge 1 had of oil stoves, my expectations were exceeded by the performance of the / Perfection." Battle Creek Recommends This recommendation came from the Battle Creek College of Home Eco* nomics after the most exacting labo ratory tests* Scientific Battle Creek was more ?b*n satisfied. And the fection was proved ready to meet the cooking needs of any household. All six famous cooks recommend the Perfection. Every day 4, 500, 000 women with Perfections in their kitchens are having real cooking satisfaction. See Perfections today See the complete line at any dealer's. Sizes ? from a one-burner model at *6.75 to a five-burner range at *120.00. Select the stove that best fits the needs of your family. Cook on the Perfection ?approved by Battle Creek College. Manufactured by' Perfection Stovh Company
The Roxboro Courier (Roxboro, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
June 23, 1926, edition 1
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