Harms qaOE
' THE CATALPA.
Ccttii;s B.k-Jc In Order to Secure
The picture shows an Ohio man who
Is hitere -tfd In farm forestry standing
ly ft catena t!.;;t had made three
months' growth f:er being cut back
lr.st spring". This cutting back of the
-;-tn!jn is very rw?.jar? with many
of ! t"-'c-" in or-.Vr that a straight
THKI'.K MONTHS AFTSB CT.'TTIXG.
5oily m.:.v I ;? se'nrei!, hut there is dan
ger of the v."v shoot breaking on ac
count of rapid snr.vth. When a tree
Jins grown r:jid!y the first year it may
"bp hotter to cut back the second spring,
and it is a good plan to let the straigbt
er trees stand uncut to serve as a wind
lrp;ik for the new growth of those cut
Twu-k. Ordinarily, however, the cutting
"back is done after two years' growth,
-and the new sprout will make a post
us soon as the old one would have done
It left standing. Six by ten feet is a
"better distance for the trees than 8 by 8
on account of. cultivation, and posts
-ran be cut in eight years from planting,
says a writer in National Stockman
and Farmer.
THE FALL PIPPIN.
A Ileliable Bearer Good For Cooking
unci Table Ise.
This variety is in its season the
standard for quality as a cooking ap
ple in some parts of New England and
"trie midole states. Its tine, large, hand
some fruit always finds a market at
top prices wherever it is known. It is
Si jjrpnt favorite for cooking, while its
l-isk. juicy quality makes it a fairly
?ood table variety. The Fall Pippin
seems to have originated in America
FAivIi PIPPIN.
from seed of the Holland Pippin, but
its Iiistory is uncertain. Trees over
100 years old are found in Connecticut
si ml New York. The tree is vigorous,
Imt only fairly productive. More or less
mit is, however. pu;dueed every year,
t ;;1 cr ov "heaven. r r.rr f -.:!!rg entire
ly. The worst defect of the variety is
the liability tj scabby fruit in some lo
calities. The apples, like the one
shown in the photograph herewith, are
often three and one-half inches in di
ameter, with few small specimens.
Color, yellow, with red cheek; form,
?rr?gular; flesh, white, mellow, aro
matic. In sections where it Is known
and appreciated it is a paying kind of
plant for home market. American Cul
tivator. "Hlliin,T Machines.
Now that milking machines have
shown r.s that they can milk cows
-without drying them up a new claim
In being made for them. The milk Is
lrawn In a vacuum aud deposited In
a covered pail through tubes without
irevminsr in contact with the atmosphere.
It is well known that milk is spoiled
liy bad odors from the stable and from
lust and dirt falling into it during the
process of milking. In the best dairies
ai yrtat deal of expense and care are
continually expended to procure milk
as clean as possible. If the milking
.machine proves as satisfactory as it
promises to be it will revolutionize
dairying, not only solving the labor
problem as applied to milking, but by
furnishing a better quality of milk at
less expense. It is said that milk
3rawn from the udder by the milking
machine and carried at once to thor
oughly cold sterilized bottles will keep
ia good condition for a week.
Alfalfa In the Wnt. .
Ten years ago alfalfa was almost an
unknown quantity so far as its cultiva
tion anywhere this side of the Rocky
imountaius was concerned. Today mil
Dons of acres of land In Kansas and
other western states are producing al
falfa worth from $50 to $60 an acre.
Here is an illustration of what new
rops can be made to do on new soil
sr on soil in which alfalfa Is a new
Crop. Farm Press. -
H."l--
yc
CONCERNING PHOSPHATES.
tiroiinef Rack Profitably Replaces
Slore Expensive Fertiliser.
Experiments made by the Maine ex
periment station have indicated that
with certain kinds of plants, ' notably
turnips and rutabagas, crude fine
ground Florida rock phosphate (floats)
was utilized to good advantage at all
stages of growth as a souree of phos
phoric acid. Other crops such as corn,
barley, clover, tomatoes and potatoes
did not respond to applications of the
insoluble phosphates in the earlier
stages of growth, but utilized it to
better advantage in later stages of
growth, thus suggesting "that it may!
be profitable on certain crops grown on j
a large scale to combine the soluble j
and insoluble phosphates, applying a j
small amount of the former at time of
planting to hasten the early growth of
the crop and a larger amount of the
i latter a few weeks later to supply the
wants of the more advanced plants.
In this way the outlay for phosphoric
acid would be greatly reduced and
probably the yield in no way de
creased." Slow Action of Insoluble Phosphates.
The fertilizing value of the insoluble
phosphates such as crude fine ground
Florida or Tennessee rock phosphate
as compared with the more soluble and
readily available forms of phosphoric
acid such as acid phosphate, Thomas
slag, etc. has been carefully investi
gated in recent years by a number of
other experiment stations, particularly
those of Illinois, Maryland, Massachu
setts and Ohio, and, while the results
have not been entirely conclusive, they
in general bear out those obtained by
the Maine station and indicate that
such phosphates may in many cases
profitably replace to a large extent the
more expensive phosphates, particu
larly on soils naturally or artificially
supplied with an abundance of decay
ing organic matter (humus) and with
certain kinds of crops, especially those
having a long season of growth and with
which early maturity is not an impor
tant consideration. On the other hand,
crops which must be forced in their
early stages of growth and brought to
early maturity require more soluble
forms of phosphoric acid.
When Ised With Green Manured.
Experiments made by a number of
eastern experiment stations show rath
er conclusively that the insoluble phos
phates cannot be profitably used, for
example, in market gardening on the
light soils best adapted to that pur
pose, while it has been clearly demon
strated by several of the southern and
western experiment stations that when
used in connection with liberal applica
tions of stable manure or green ma
nures the cheap insoluble phosphates
are about as effective and much more
economical in general farming than the
high priced acid phosphates. The use
of fine ground phosphates, or floats, in
connection with green manures, cot
tonseed meal and other organic mat
ter, the decomposition of which in the
soil is believed to render the phosphor
ic acid more available, has long been
practiced in the south, and the advan
tages of the practice have, been demon
strated by the Alabama experiment
station. .
MODERN PIGSTY.
Handy For Feeding; Separate Pens.
Self Cloning Doors.
In furnishing suggestion for a
modern pigsty American Agriculturist
says: The accompanying diagram af
fords an idea of a satisfactory pigsty.
It shows the ground floor, twenty-five
feet wide and thirty-two feet long. In
the diagram A is an entry five feet wide,
running the whole length of the build
ing, with a door at either end. This
entry is convenient in feeding the ani
mals, as the troughs in the separate
pens run along one side of it. , The
roof extends over only the entry (A)
ii i i I i i i i i
c c c c
I I 1
B B B B
: a
w
DIAGRAM OP PIGSTY.
and the boxes (B). The pens (CCCC) are
not under the roof. The entire build
ing is floored with plank, slanting
lightly toward the front for the pur
pose of drainage.
The inside partitions may be about
four feet high. The small doors be
tween B and O are hung by hinges from
the top, so as to open either way easily.
The pigs soon learn to push it open and
pass out and in, with the door closing
behind them. When pigs are first put
in the pen one corner of the floor. (C)
should be made wet and the pigs will
be careful not to soil elsewhere. The
feeding troughs are shown at OOOO.
The height of the building need not be
over seven or eight feet.
Skim Millc and Meal For Plara.
One of the eastern experiment sta
tions is authority for this little pig
feeding formula: Pigs weighing twen
ty to seventy pounds, two ounces of
cornmeal per quart of skim milk; pigs
weighing seventy to 130 pounds, four
caces of cornmeal per quart of skim
milk; pigs weighing 130 to 200 pounds,
six ounces of cornmeal per quart of
skim milk.
For Baa-s;tea and Waa-ona.
Raw linseed oil put on with a cloth
and thoroughly rubbed into the paint
is a splendid application for buggies
and wagons. If they are treated to a
rub ef tfcJs kind every time after being
washed the paint will look new In
Etead of old. Exchange. .
Xmas Presents
Made at Home
An Odds and Ends Dressing Table Box.
Parisian Workbag Which Re
. senvbles a. Melon
"oaas ana enas ' box is an
ideal thing for a dressing ta
ble. Inasmuch as it does away
with the rather finicking little
trays and boxes generally found there.
To make this most useful ornament
you will require a medium sized round
cardboard box from which the lid has
been taken, divested of its rim and cut
into four equal parts. The interior of
the box is lined with quilted silk and
divided into four compartments corre
sponding withj the sizes of those cut
trorn tne cover by means of satin cov
ered cardboard fixed inside. The out
side of the box is covered with any
pretty material you like and the top
edged with cord. Each piece cut from
the lid must now be carefully lined
with quilted satin matching the lining
of the box and covered on the outside
with the material used, embroidering
on each piece respectively the words
"Fancy Pins," "Hairpins," "Pins,"
"Trinkets." In order to give a slightly
raised appearance cover the outside of
each piece of cardboard with a little
wadding and put the material over it,
finishing off with cord used round the
box. Each piece has a little loop at
BUREAU BOX.
the extreme end, by means of which it
can easily be lifted up, and is attached
to the box as shown in the illustration
Of course such a box can be greatly
elaborated. It makes a pretty jewel
case and can be decorated with paint
ing, applique, embroidery or ribbon
work.
Parisian Workbag.
Workbags are always popular pres
ents, and the "melon" workbag, which
is a Parisian creation, is one of the
prettiest. To make it you must take
eighteen long shaped pieces of card
board measuring about two inches
wide in the middle and gradually ta
pering off at the ends. The length of
the pieces depends on the size of the
workbag.
These pieces of cardboard must now
be covered with satin that is a near
PARISIAN WORKBAG.
match to the tints of a melon and
lined with pale green silk. When
completely covered sew them all to
gether, with. this, proviso that three
of them, although joined, are left free
at the outer sides, being sewn, how
ever, a little way up from the bottom.
The joining of the , pieces must be
very neatly done, and you can shade
the outside in oil painting to imitate
the markings of a melon. Draw some
leaves on velvet and ' cut them,, out,
stiffening them1 at the back by means
of a little black muslin pasted on; this,
of course, being done before the leal;
is cut out to obtain nice sharp edges
These leaves are arranged at the' top
of the melon, a few- falling flown One
side, and the vinelike tendrils and
stalk are imitated )n: thick green silk
wire. The "slice" cut out serves as
an opening through which work cap
be placed in the bag and fastens" 'at
the top by means of a silk loop at the
end and a velvet covered button hid
den under one of the leaves. If one ol
the wire tendrils is bent into a round
It will be found useful either for carry
ing the bag or to hang it up by.
Melon bags are really, most artistic,
and in small sizes are invaluable foi
holding pieces of crochet or knitting.
Garland of Ribbon Roses. f.
For the young woman who has- a
fondness for pretty evening gowns
make as a Christmas gift a garland ol
ribbon roses. This is done by making
a rosette of loops of narrow ribbon
and tying a knot in the top of each
loop. In the center fasten a few
pieces of yellow silk to make the sta
mens, the ends being knotted. Thes
roses are from' one to three inches in
diameter and may be connected by
strands or knotted wired stems . oi
narrow green ribbon. Fasten the
whole on a strip of stiff white bob
blnet or scrim, and my lady can be
deck herself in tie gayest and prettiest
fashion.
T
creaiiicry
The cause and treatment for cream
Trhlch becomes strong and foamy were
discussed recently by Professor E. S.
G?:thrie of the Ohio State university as
follows: The cause of the cream be
coming strong r.nd foamy is most likely
due to abnormal fermentation. In or
der to determine the source of the bac
teria, I suggest that the patrons thor
oughly cleanse a jar for each cow by
scalding the jar in boiling water. Label
a jar for eeh cow, and after each
milking pour about a pint of each
cow's milk Into her particular jar.
From these samples the patrons may
determine whether the trouble comes
from a certain cow or a few of them or
from the entire herd. Set these sam
ples away where they may have the
sair.e temperature at which the cream
has been souring. In about twenty
four hours examine them by tasting and
smelling. If the strong "flavor or the
foamy condition is found in one or two
of the samples cut out the milk fi'om
these cows for a few churnings. If all
the samples seem to be about the same
look out for a mud hole or for some
other source of filth and remove the
cause. If the trouble l'.es with but. one
or two individual:? make a careful ex
amination for a cause of the contamina
tion and remove the cause.
A Dralacr For Milk Pans.
On every dairy farm there is needed
a rack for draining milk cans, and one
can be made by any dairyman with
little trouble and expense. A most
convenient drainer Is shown in the il-
. GOOD DRAINING BACK.
lustration from the American Agricul
turist.. It was made by the Rev.'J. D.
Detrich and is used on Harvest Home
farm in Chester county, Pa., where he
is successfully conducting a large
dairy.
Milking- Cows Clean.
It is well known that the average
milker gets less milk than he who does
a thorough job; that incomplete milk
ing means not only dlreet, but indirect
loss, not only an immediate lessening
of the fat yield, but tends toward dry
ing the cow. A Danish scientist has
recently developed a special system of
udder manipulation, a sort of massage
of the mammary gland, as it were,
which, it is claimed, augments the
flow. The Hegelund method, as it is
called, involves three manipulations,
each thrice repeated or until no more
milk is obtained. First, the pressure
of the quarter oh eacto side' against
each other thrice repeated, followed by
removal of the miik; second, the pres
sure of 'the glands together on each
side, the fore quarter being first manip
ulated and then the hind quarters, fol
lowed by removal of the milk, and.
third, the fore quarters are pressed be
tween hand and body, the hands hold
ing the teats loosely, then the hind
quarters also, followed by milking.
Trials of the scheme made at the
Wisconsin and New York stations af
forded a daily average increase per
cow of a pound of milk and two
ounces of butter. The after milk was
very rich in fat, testing above 10 per
cent This after milking takes not to
exceed five minutes' time, often only
two or three minutes. The two ounces
of butter may be held at a low esti
mate to be worth 2 cents. This would
be a fair pay for five minutes work,
2-4 cents an hour, and the skim milk
thrown in. Not only are more milk and
butter made, but the secretion is stim
ulated and the lactation period pro
longed. It may be remarked, however.
that the differences in milk and butter
yields between this method and care
ful stripping are not great.. This Dan
ish method, says Professor Hills of the
Vermont experiment station, empha
sizes more perhaps than has hitherto
been done the actual and potential
losses lue to incomplete milking.
Brighten Vp the Stables.
The sun is setting earlier every day
and rising later. The stables are dark
a greater part of the twenty-four
hours. " A coat of whitewash " will do
much to brighten things up. It will
not take the place of sunlight, but It
will make what sunlight there is go a
good deal farther. It also has a whole
some effect on the air of the barn. Es
pecially where dairy cattle are con
fined through the winter months will
whitewash be beneficial. The barns
will not only look cleaner; they will
smell sweeter, and the milk in the
paili tv;!1 smell sweeter too. A white
surface, too, tells the truth about dirt,
which dull timbers are willing to hide.
A- coat of whitewash is well worth
while, and the sooner you put it on the
better.
A Dairy Disinfectant.
There is no better purifier, disinfect
ant and germicide for use in the dairy
than ordinary lime. It is so cheap as
to be within the means of every dairy
man, while at the same time it is thor
oughly efficient and easy of applica
tion, whether as a wash for the walls
or as an addition to water used for
Cleansing vessels which contain milk
or cream.
THE CREAMERY.
Much of Its Success Depends Upon
t the Work of Its Patrons.
j The creamery is an important and
;many times an underestimated factor
in the welfare and progress of a farm
ing community. The farmers who are
patronizing a well built, well equipped
and well managed creamery can readi
ly tell what it has done for them indi
vidually and collectively. There was a
; time (and we find about the same con
ditions now where a new creamery is
being started) when the success of the
creamery was believed to depend al
most entirely upon the skill of the.but
termaker. While we willingly acknowl
edge that his training and experience
have made him the main spoke in the
wheel, he very generously admits that
much of his" success depends upon his
patrons.
The highest scoring butter made by
the best buttermaker.at the best cream
ery we always find is backed by pa
trons who bring the largest per cent of
good, clean milk and cream. While
the ability and interest of the butter
maker are items to be reckoned with,
he can produce the best results only
when he has the hearty co-operation of
his patrons. The buttermaker must
start early and work fast if he gets
ahead of the barn yard starter that the
patron can carelessly and ignorantly
introduce into his milk.
Flavor Depends Upon Patrons.
In judging butter from a commercial
standpoint flavor is given forty-five
points," which is almost half necessary
for perfect butter, and flavor is largely
dependent upon the condition of milk
and cream, for which the patron is re
sponsible. The buttermaker is respon
sible for the texture, twenty-five points;
color, fifteen points; salt, ten points,
and package, five points, and it depends
entirely upon him whether his product
is right in these particulars, but in or
der to get the highest flavor he must
depend mostly upon the patrons. By
means of pasteurizing, using starter,
properly ripening cream, churning at
the right temperature and keeping
everything clean, a buttermaker may
be able to control the flavor to a great
extent, but he cannot do so entirely.
Creamery buttermakers know and
dairymen ought to know that the bet
ter the quality of the milk and cream
delivered at the creamery the better
the butter that can be made.
I once asked an expert judge of but
ter what were the most common unde
sirable flavors he found in scoring but
ter, and these are what he gave:
A rusty flavor, due to keeping milk
in rusty cans.
A musty flavor from keeping cream
or milk in a damp or moldy cellar.
An unclean flavor that comes from
improperly washing separators and
milk vessels.
A cowy flavor, caused by unclean
milking or allowing the milk to stand
in a dirty or poorly ventilated stable.
Sometimes he found a tobacco flavor.
That, he supposed, was the result of
smoking while milking.
If he had ever visited kitchens where
the cleaning of separators or milk ves
sels was done without brushes he
might have added a dishcloth flavor.
Of all the abominations known to the
dairy business this is . the most inde
scribablel Every one understands that the co
operative creamery is of the greatest
benefit to the patrons because they
will get all the profits of the business,
and to increase that profit there must
be co-operation of creamery and pa
tron. The buttermaker must add to his
ability tact, common sense, honesty
and firmness enough to deal with every
patron alike. The patron must furnish
each and every day the very best quali
ty of milk and as much as he can pos
sibly get by the best of care and feed
ing. Mrs. Viola K. Wilcox in Elm
ball's Dairy Farmer.
Feeding the Milk Maker
Butter flavor is a thing largely de
termined , by the feeding and care of
the cow; - While owing to bad manage
ment good feed often produces poor but
ter, it is impossible to produce fine but
ter with a fine flavor from poor feed.
Food "Valne ot Corn.
Some stations have published results
of their experiments, which prove that
45 per cent of the food value of corn
is fn the stalks, leaves and husks. This
makes the stalks nearly as valuable as
the corn. If it is put into the silo at
the right time, it will be "excellent food
and will be eaten up cleam For this
reason it is good policy to work the
corn crop into silage. .
. , Feeding Grain.
The amount of grain to feed, should
be only two-fifths the number of
pounds of milk the cow is giving, says
the Holstein-Friesian Register. If a
cow gives thirty pounds of milk she
should get two-fifths of thirty, or
twelve pounds of grain daily. A cow
giving fifteen pounds of milk daily
should get two-fifths of that, - or six
pounds of grain.
Weighing the Grain.
When you suggest to a farmer that
he weigh the grain he feeds his cows
he willj naturally say that it is out of
the que&fon. He has not the time. It
will seem to him a big job to weigh
the grain that is fed to each animal at
night and in the morning. There Is a
very simple way to get around this
and yet know just what you are feed
ing, says a writer In Kimball's Dairy
Fanner. Every farmer has a pan or a
measure of some kind with which bis
grain or meal is proportioned to the
stock. If he will 'simply take this meas
ure and weigh it once, it will be an easy
matter to estimate the amount which is
fed each time. I had a small measure
which held' four pounds of chopped
corn. I weighed this once, and that
was sufficient to keep close tab on what
the stock were getting. -i--; -
Jerry From Kerry.
Called the Funniest Show Since
Time Began.
A show that will amuse the
young and old, a show that is re
commended by the clergy, press
and public of two countries, a
show that carties a superior uni
formed concert band and orches
tra, a show that made a hit in
Corvallis last season.
Next Saturday night, Decem
ber 15th, will witness the return
to our city of a favorite theatrical
company, one that represents all
that is clean, refined and moral
in high class comedy. To those
who wish to enjoy a clean, spark
ling, wholesome entertainment
and excellent music, Jerry irom
Kerry is certainly a treat.
The reserve seat sale opens
Thursday morning, prices 25,
35, 50 and 75 cents.
Tho Blood is The life."
Science has never gone beyond the
above simple statement of scripture. But
it has illuminated that statement and
given it a meaning ever broadening with
the increasing breadth of knowledge.
When the blood is "bad" or impure it
is not a!oro the body which suffers
through disease. The brain is aiso
clouded, mind and judgement are
effected, anri&suiny an evil deed or impure
thoVhtARL4jetKrectly traced to the
hnpusy 01" the Ciossjji) Foul, impure blood
can be mad mire hy tg nsp, nf pr
Pierce's Goldan Medical Discovery, c .It
enriches and .mirities the blood thereby
curing, pimples, blotches, eruptions and
other cutaneous affections, as eczema,
tetter, or salt-rheum, hives and other
manifestations of impure blood.
"
In the cure of scrofulous swellings, en
larged glands, open eating ulcers, or old
sores, the "Golden Medical Discovery "has
performed the most marvelous cures. In
cases of old sores, or open eating ulcers,
it is well to apply to the open sores Dr.
Pierce's All-Healing Salve, which pos
sesses wonderful healing potency when
used as an application to the sores in con
junction with the use of "Golden Medical
Discovery " as a blood cleansing consti
tutional treatment. If your druggist
don't happen to have the "All-Healing
Salve " in stock, you can easily procure it
by inclosing fifty-four cents in postage
stamps to Dr. R. V. Pierce, 663 Main St.
Buffalo, N. Y., and it will come to you by
return post. Most druggists keep it a&
well as the "Golden Medical Discovery.
You can't afford to accept any medicine
of unknown composition as a substitute
for "Golden Medical Discovery," which is
a medicine of known composition,
having a complete list of ingredients in
plain English on its bottle-wrapper, the
;?ame being attested as correct under oath.
Dr. Pierce's Pleasant Pellets regulata
and invigorate stomach, liver and bowel
Owing to the unavoidable de
lay of Bishop Scadding of Ore
gon the services in the Episcopal
church will be postponed till this
(Tuesday) evening 7 : 30 p. m.
everybody invited.
The first of the Free Boys' suits tha
S. L. Kline is giving away was awarded
Saturday evening to Master Kenneth
Hunter. This is unequalled opportunity
for every boy in Corvallis to get a suit
free, and every bov bhould take advant
age ot it.
At the W. O. W. hall n Saturday
night December 8th the Modern Wood
man of the America elected officers as
follows V, 0., Mathew Thompson; W. A,
Washington Tom; E. B , W. H.HoIgate;
e'erk, J. E. Fowells; escort, B. A.
Arnold ; watchman, H. Bullie; Sentry,
L. Barker; physican Dr. Farra; managers
J. M. Howard and P. Btlyeu. A candi
date was initiated and degree work put
on by the Foster team, after which a
uoch was enjoyed.
Lost, about two weeks ago, a small,
gold pin, name "Jas. M. Morrison" en
graved. Finder leave at Gazette office
and receive, reward. . 102
The annual election of officers of Cor
vallis lndire No. 14 A. F. & A. M. occurs
Dec. 19th. Installation will be held Dec.
,27th. . 1023
I - A very enjoyable dancing party
! was given in Raymond's hall Saturday,
evening.
There is to be an election of officers a
the K. O. T. M. lodge tomorrow niht
nd all members are expected to be on
hand at 7: 30i sharp, with their minds
; " made up."
1 William Moore has accept ed a position
!cs driver of the Wells Fargo express
wagon, vice Miles Starr, Jr., resigned,
i Levi Wooster is the new driver of the
i Knopisch creamer wagon. He began
I work yesterday.
i W. O. Heckart, the wellknown con
tractor who is now engaged in erecting
1 the Johnson bank building in this city,'
' has just secured the contract for a large
'pablic school building at Silverton.
"Maybe me die, three four days; me
heap bad last night ; me pay, bill, owe no
body," Such was the statement of old
Tarn, the chinaman, he visited a local
business house Friday and called for his
account. This was .Tom's firtt appear
ance on the streets since his encounter'
with CarnB, two weeks ago, and the old
celestial's desire to die "square" with the
world should Dring a blush of ehame tt
many a white man's check and cause a
movement among them along similar
ine3.