Newspapers / The Carolina Union Farmer … / Jan. 18, 1912, edition 1 / Page 10
Part of The Carolina Union Farmer (Charlotte, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
THE CAROLINA UNION FARMER Thursday, January i8,19*^' Suppose We Quit? You are either a member of the Farmers Union or you are not. There are more farmers in the United States who do not belong .than there are who do. Most every one likes to be with the biggest crowd, so let’s just all quit being members of the Union, and if we belong to any other organization that has not a majority of the in habitants of the earth, why let’s quit it, also. It takes struggle and work, and time, and sacrifice, and worry, and patience, and money, and loyalty, and a whole lot of other things to make the Farmers Imion a winner. What is the use for any man who can exist some old way till he dies, wanting to go through the ordeal to sustain this organization ? Don’t you think we would be a whole lot better off just to let everything go to thunder and every fellow do his own grubbing? Just quit thinking about changing the habits of folks and the condition of the country and all go to sleep in a hammock under the shade tree— it is so much easier. Oh, don’t,it make you feel good to relieve your mind of all anxiety and'take the world easy? There is nothing like being at ease and having nothing on your mind. If a few thieves gobble up the country, what differ ence does it make? Who cares if things go to the bad? Some of us would have to do most of the work if we succeeded in changing the trend of the age and who is willing to do this for the benefit of othgrs who won’t thank you when it is all done ? What does a man get out of life if he has to be doing something for Olliers always, while you are being made fun of by some, denounced by others, and often deserted by your ccanrades? Don’t you like to have an easy time? Well, I’m ‘here to tell you there has got to be some hustling if you make the Farmers Union go to success. Now, if we are going to join the quitters, let’s just finish the job. Let’s quit the struggle we undergo to get along in the world. Let’s don’t do anything for the good of the country or for posterity. It is too much trouble and they might not appreciate what we do. We will all be dead in a few years, and the next generation, won’t thank us for what we do for them—and even if they did, what good would that do us after we are all dead? So we will quit spending half the money of the state for schools, and use it to have a good time while we are among the living. But I’ll tell you what. It is a whole lot of trouble to live at all. It is risky. We have to be both ered with'SO many cares and suf fer so many aches and pains phy sically and mentally, that it is really a losing game anyway. So I am just about decided to quit the whole business and seek that quiet rest that lasts forever. Why not just die and escape the responsibilities, ihe anxieties, the worries, the toil, the pain, the anguish, the heart aches of life? If we are going to get out of difficulties, that is absolutely the only way to escape—to die. This being a fact, I am either to fight lily part of the battle or surrender ignominiously. Not wanting to commit suicide, I think I will just keep on and do my best, letting events take care of themselves. I believe I can get more comfort and satisfaction out of doing something than in dodging my task. So, hit or miss, sink or swim, live or die, survive or perish. I’ll just fight on to the end, nor grieve over things I cannot help; nor look back to see whether or not e\erybody else is coming. There is glory in conflict when you fight for the right.—T. J. Brooks. see that the brine has not evapora ted so as to leave any meat exposed. If it should become exposed more brine should be added. The meat can be left in the brine indefinitely, but if it is desired to smoke the meat, it should be taken out in about six weeks. If our Southern farmers will use this method and cure their own meat at home, they will save a neat sum each year. If it has been your custom to put Lip the supply of family meat by curing with dry salt, and do not care to risk all of it by another method, then try a barrel or two, Tsing the above plan and compare he results. Farmers’ Union Badges. We will have a number of Fann ers’ Union Badges which we will give away to subscribers sending us 85 cents for a years subscription to the Carolina Union Farmer, either new or renewal subscriptions will count in this offer. These badges have heavy go filled rim and will wear a lon^ time. The regular price for badge is 25 cents. Address: The Carolina Union Farmer, Gastonia, N. C. A ii!] Peaches take more Potash from the soil than any other fruit crop. It has been conclusively proven that flavor and shipping quality are not secured unless there is an adequate supply of The Best Way to Cure Pork. Prof. H. S. Mobley, Fayetteville, Arkansas, has used for years a sys tem of curing meat that has been- followed with success in his family in Virginia from generation to generation since Colonial days. It has been tested by hundreds of peo ple in many Southern States and every one has found it more reli able for home curing than any other method. Professor Mobley furnished his method to the Agri cultural Department of the Rock Island Lines for distribution. A day should be selected for kill ing when the temperature is low enough to insure a thorough cooling by the following morning, the hogs being dressed and hung over night. On the morning of the day the hogs are killed, for each 400 pounds of meat make a brine as follows: 20 gallons of rain water; 30 pounds of salt; 8 ounces of bak ing soda; 10 pounds of brown suger; i gallon of molasses (use good molasses, not the adulterated kind). This fluid should be boiled and skimmed in the morning and left to cool in a shady place. When cool, add 5 ounces of saltpeter. Dissolve the saltpeter in warm water and stir thoroughly. The following morning cut up the hogs as usual, and pack in bar rels. Put the sides of the meat or middlings in the bottom and the shoulders next, and the hams on top of these, all with the skin side down. Weight the meat down well and pour the brine over until the meat is completely covered. Then cover the top of the barrel with some good thick covering that will prevent evaporation. Look at the meat often enough to POTASH The best growers use from 100 to 200 pounds of Muriate of Potash annually on their orchards in addition to the phosphate. The appJic.T- tion of mineral fertilizers should begin when the trees are planted, so as to insure strong wood and early bearing, continuous fruiting and longer bearing perii^. Most peach orchards starve to death at a time when they should be giving their very best returns. Feed them a bal anced ration and reap the profits. [ Write us for Potash prices and free books with formulas and directions, GERMAN KALI WORKS. Inc. Continental Building. Baltimore Monadnock Block, Chlcaeo Whitney Central Bank Bldg. . New Orleans Potash Pays A Constant PFOIcction A telephone on the Farm affords the Farmer’s family freedom from isolation as well as protection in the absence of the men. Mr. S. S. Lee, of Blanch, N. C., writes: “Some time apo on® of our friends’ husband was compelled to be off until ten 0 night. During that time no one was in the house but his w • She talked to us all up and down the line, and each family w readv to go to her at a minute’s notice. She said she was so g she had a phone, as she would not feel at all lonely. Write for our free booklet and see how little it costs to have telephone on your Farm. Address Farmers Line Department SOUTHERN BELL TELEPHONE a TELEGRAPH COMPANY Soutb Pr„ or St.» Atlanta* Ga*
The Carolina Union Farmer (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Jan. 18, 1912, edition 1
10
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75