Independence enterprise., September 13, 1918, Image 2

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PAGET- : THE INDEPENDENCE ENTERPRISE, INDEPENDENCE, OReOON
1
STACKING WHEAT
TO REDUCE COST
Efficient Methods of Harvesting
Materially Lessen Expense
of Production.
BUNDLE WAGONS ARE USEFUL
Western Methods of Transportation
Save Time and Labor Sweating
Process Improves Color and
Test Weight of Grain.
CPrepared by the United States Depart
ment of Agriculture.)
The acreage covered per day by a
given crew in stacking wheat depends
upon the yield, distance hauled, size
of loads and methods used.
For example, two men and four
horses with either one or two of the
bundle wagons which are commonly
found in the wheat-growing sections of
the Northwest, where both men pitch
and no one is required on the load,
will be able to stack more wheat, other
things being equal, than will two men
following the usual practice In the
East of one pitching while the other
man loads. The wagons used in the
two cases are usually very different,
the Western "bundle wagon" being es
pecially built for use in the manner
above mentioned, whereas with the
type of wagon usually found In the
East it would be Impossible to haul a
yery large load in this way. because
of the difficulty of putting many bun
dles on such a wagon In such a way
that they would carry well. Although
the loads hauled on the Western bun
dle wagons do not contain quite so
many bundles as do those In the East
when loaded by hand, they are put on
In less time and with one-half the man
labor, which more than offsets this ob
jection. Most Efficient Crew.
This combination is probably the
most efficient crew which can be used
In stacking wheat, provided the haul Is
not too long. It Is especially recom
mended for consideration by Eastern
wheat growers, as In many cases it
would be an easy matter to place a
temporary rack on other wagons, thus
making them well suited for use in the
manner described. The adoption of
this method would materially reduce
thi? jost of stacking.
Stacking Improves Quality of Wheat.
Where stacking is properly done the
grain Is better protected in stacks
than in shocks. In wet seasons or when
thrashing cannot be done soon after
cutting, the importance of this protec
tion is increased. A sweating process
also takes place In the stack, which
Improves to some extent the color, con
dition and test weight of the grain and
Its milling and baking qualities. The
Improvement may be sufficient to ob
tain a better market grade, with result
ing higher price when sold. A similar
sweating process apparently may take
place in shock-thrashed wheat after
being placed in the bin, but to take ad
vantage of this the farmer must have
storage room for his thrashed grain
and must nlso get it thrashed from the
6hock while it is In; as good condition
as when placed In the stack.
GUARD AGAINST FIRE IN HAY
Spontaneous Ignition May Result by
Storing Improperly Cured Al
falfa or Clover.
(Prepared by the United States Depart
ment of Agriculture.)
A well-fllled mow or a big stack of
hay, symbol ordinarily of happy pros
perity, may contain within it the lurk
ing spirit of a fire that will sweep a
larmstead.
Many destructive blazes have been
caused by a spontaneous ignition of
hay, especially clover and alfalfa. The
first cutting of the latter seems to be
most dangerous. If hay of this kind
has rain or dew on it or if the stacks
Fire Due to Spontaneous Ignition.
are not cured thoroughly, the moisture
will cause fermentation which may
produce sufficient heat to start a Are.
The combustion, however, cannot con
tinue long without oxygen and may
cease without coining to the surface.
Its presence can be detected by a pe
culiar sooty odor or by smoke irritat
ing to the eyes.
W 1 !vri' terr
TfiA wmj
THE Iff
PLAN TO MAKE GOOD BUTTER
Quality Is Improved If Standard Meth-
ods and Care Are Practiced
by Farmer.
(Prepared by the United States Depart
ment of Agriculture.)
The butter made on the farms of
the United States may be materially
Improved in quality in most cases, if
standard methods are employed and
greater care is exercised In carrying
out the necessary details. The depart
ment gives the following outline of
the essential steps to be taken in mak
ing good farm butter:
1. Troduce clean milk and cream.
Cool the cream immediately after it
comes from the separator. Clean and
sterilize all utensils.
2. Ripen or sour the cream at from
65 degrees to 75 degrees F. until mildly
sour. Always use a thermometer In
order to know that the right tempera
ture is reached.
3. Cool the cream to churning tem
perature or below and hold at that
temperature for at least two hours be
fore churning.
4. Use a churning temperature usu
ally between 52 degrees and G6 de
grees F. that will require 30 or 40
minutes to obtain butter.
5. Clenn and scald the churn, then
half fill It with cold water and revolve
until churn is thoroughly cooled, after
which empty the water.
6. Pour the cream Into the churn
through a strainer.
7. Add butter color from 20 to 35
drops to a gallon of creams-except
late in the spring and early in the
summer.
8. Put the cover on tight; revolve
the churn several times; stop with
bottom up and remove stopper to per
mit escape of gas; repeat until no
more gas forms.
9. Continue churning until butter
granules are formed the size of grains
of wheat.
10. Draw off the buttermilk through
the hole at the bottom of the churn,
using a strainer to catch particles of
butter. When the buttermilk has
drained out, replace the cork.
11. Prepare twice as much wash wa
ter as there Is buttermilk, and at about
the same temperature. Use the ther
mometer; do not guess at tempera
tures. Put one-half the water into
the churn with the butter.
12. Replace the cover and revolve
the churn rapidly a few times, then
draw off the water. Repeat the wash
ing with the remainder of the water.
13. The butter should still be In
granular form when the washing is
completed. j
14. Weigh the butter.
15. Place the butter on the worker
and add salt at the rate of three
quarters of an ounce to a pound of
butter.
16. Work the ' butter until the salt
Is dissolved and evenly distributed. Do
not overwork.
17. Pack 'In any convenient form for
home use or make into one-pound
' w-
Drawing Off Buttermilk.
prints for market, wrapping the butter
In white parchment paper and inclos
ing in a paraffined carton.
18. Clean the churn and all butter
making utensils.
NEAT PACKAGES FOR BUTTER
One-Pound Print Is Most Desirable, as
It Presents More Attractive
Appearance.
(Prepared by the United States Depart
ment of Agriculture.)
For home use butter Is frequently
packed In glazed earthenware crocks,
which are very satisfactory and con
venient receptacles for butter on the
farm. If the glazing is Imperfect, how
ever, the crock absorbs butter and
soon becomes insanitary.
For market the rectangular one
pound print Is the most desirable foryn.
It presents a more attractive appear
ance thnn the crock or "country roll,"
is more convenient and e,aslly handled,
and can be inserted into a carton
which not only protects the butter but
also adds greatly to the appearance of
the package. To make prints, the
printer is pressed upon the butter on
the table until it is completely filled,
the surplus is then scraped off with
the paddle and the print pressed out
on parchment wrapping paper.
?ax. :
CURING HAY CROP
IN COCK IS BEST
Method Now Generally Practiced
Where Best Quality of
Legume Is Desired.
EXTRA LABOR IS REQUIRED
Found Necessary to Get Rid of Water
In Plant Evenly Correct Way to
Build Cock When Working
With Green Hay.
(Prepared by the United States Depart
ment of Agriculture.)
One of the best methods of curing
hay is to cure In the cock. This method
is not generally practiced except in re
gions where unfavorable weather Is
the rule rather than the exception, or
when the best quality of legume hay la
desired. Throughout the middle West,
where hay loaders are used, hay is not
cocked because of the extra labor re
quired and the Inability to handle
cocked hay with the hay loader.
It has been shown that it Is neces
sary to get rid of the water in the
plant evenly. On a sunshiny day hay
must be raked after It has been In the
swath a certain length of time, or the
leaves will become dried out and lose
color. When it Is raked into the
windrow a smaller proportion of the
hay Is exposed to the action of the
sun's -rays. After remaining In the
windrow, where further curing Is
done, the time Is reached when It be
comes necessary to remove the hay In
order to retain a good color and
aroma.
Cure Hay In Cocks.
When this stage is reached the next
thing to do Is to put the hay into the
cock, where a still smaller proportion
of the hay will be exposed to the sun
The curing process Is not stopped
when hay is cocked, but goes on less
rapidly than when in the windrow and
much more slowly than when in the
swath. The hay in the cock continues
to lose Its moisture slowly until It Is
cured out sufficiently to be baled or
put into the stack or barn. The time
required for curing will depend upon
the moisture content when cocked, the
amount of hay put into the cock, and
also upon weather conditions.
Under ordinary conditions hay Will
cure In the cock in from three days to
a week. Hay cocked too "green" will
cause heating. The larger the cock
the more danger there Is of heating
when undercured hay is cocked. Hay
Is put Into cocks containing from 75
to 100 pounds of cured hay. About
100 pounds Is the size most commonly
used in many sections.
Cloudy and rainy weather not only
retards curing but may cause heating
If the rain enters the cock. When
Curing Hay in the Cock Under Caps
When Weather Conditions Make It
Necessary to Cure Hay In the Cock
It Is Advisable to Use Hay Caps.
cocked hay shows danger of becoming
too hot It will be necessary to open
the cock and scatter the hay out until
it has lost enough moisture to be re
cocked. Hay can be put In small cocks green
er than in large ones. Some farmers
take hay from the windrow and make
very small bunches, each containing
about three forkfuls of hay, before the
hay Is in condition to be put into a
Vegular sized cock.,
How to Cock Hay.
There are two ways to make a hay
cock. One Is to roll up the hay In the
windrow into a rather loose cock or
bunch, or to round up (cock) bunches
of hay that have been bunched with a
sulky or push rake, after the hay is al
most cured. The bulk of the hay in
this kind of a cock Is not handled, be
ing left rolled up and tangled from
the action of the rake. The edges are
pulled out with a pitchfork and put
on top of the cock. Such cocks are
subject to considerable settling, and
flatten out and do not shed rain. This
practice Is suitable for curing in good
weather, as a man can handle more
than twice as much ihay as when
cocking the other way. It is a waste
of time, however, to cock hay in this
manner if It Is to be exposed to rain,
unless hay caps are used ; for the rain
will wet and spoil the hay.
The best and correct way to build
a i cock, when working with fairly
green hay, is to take the hay, a fork
ful at a time, and spread it out flat.
Care should be taken to build a good,
symmetrical cock, in the same manner
as a stack is built. The top should
come to a sharp peak, and, when the
last forkful is on the sides, should be
raked downwards so that the stems
will cause rain to run off and away
from the center of the cock. Cocks
built In this manner will shod consid
erably more rain than when most of
the hay Is rolled up or bunched. Well
cocked hay covered with caps can, if
necessary, remain In the field over a
week.
4 xi & '
pOVEE THE TOPjl
By Am American
Soldier WhoWemit
WAR IS CRUMBLING THE
STOOD SO LONG
Svnoosis.-Flred by the shifcluff of the Lusltanlu. with the low of
An JSlves. ArthVcuy K.upey, an American living In JetHey CitJ,
eos o England and enlists as a private In the IMtlsh army. After a
short S enc, u a recruiting olllcer In London, he is sent to train,
mg Quarts la "ranee, where he first hears the sound of bltf guns and
imkes th "cQuatatance of "cooties." After a brief period of trnli. ng
C o 5 1 "ito tho front'llne tronc,u,s' w!u're, hV"kog
his first turn on the fire step while the bullets whiz overhead, hmpcy
learns, as comrade falls, that death lurks always in the trenches.
Chaplain distinguishes himself by rescuing wounded men under hot
fire With pick and shovel Kmpoy has experience ns ft trench UlKK'er
In No Man's Land. Exciting experience on listening post detail. In
citing work on observation post duty. Uuck in rest billets Ltnpey
writes and stages a successful play.
CHAPTER XIX Continued.
15
The game Is honest and quite en
joyable. Sometimes you have fourteen
numbers on your card covered and
you are waiting for the flf teeuth to be
called. In an imploring voice you call
out, "Come on, Watklns, chum, I'm
sweating on 'Kelly's Eye.' "
Watklns generally replies, "Weil,
keep out of a draft, you'll catch cold."
Another game Is "Pontoon," played
with cards; It Is the Bame as our
"Black Jack," or "Twenty-one."
A card game called "Brag" Is also
popular. Using a casino deck, the
dealer deals each player three cards.
It Is similar to our poker, except for
the fact that you only use three cards
and cannot draw. The deck is never
shuffled until a man shows three of a
kind or a "prile" as it Is called. The
value of the bands are, high card, a
pair, a run, a flush or three of a kind
or "prile." The limit la generally a
penny, so it is hard to win a fortune.
The next in popularity is a card
game called "Nap." It Is well named.
Every time I played It I went to sleep.
Whist and solo whist are played by
the highbrows of the company.
When the gamblers tire of all other
games they try "Banker and Broker."
I spent a week trying to teach some
of the Tommies how to play poker, but
because I won thirty-five francs they
declared that they didn't "fawncy" the
game.
Tommy plays few card games; the
general run never heard of poker, eu
chre, seven up, or pinochle. They have
a game similar to pinochle called
"Royal Bezique," but few know how to
play It
Generally there are two decks of
cards in a section, and In a short time
they are so dog-eared and greasy, you
can hardly tell the ace of spades from
the ace of hearts. The owners of these
decks sometimes condescend to lend
them after much coaxing.
So you see, Mr. Atkins has his fun
mixed in with his hardships and, con
trary to popular belief, the rank and
file of the British army in the trenches
Is one big happy family. Now in Vir
ginia, at school, I was fed on old Mc
Guffy's primary reader, which gave me
an opinion of an Englishman about
equal to a '76 Minute Man's backed up
by a Sinn Pelner's. But I found Tom
my to be the best of mates and a gen
tleman through and through. He never
thinks of knocking his officers. If one
makes a costly mistake and Tommy
pays with his blood, there Is no gen
eral condemnation of the officer. He
is just pitied. It is exactly the same
as It was with the Light Brignde at
Balaclava, to say nothing of Galllpoll,
Neuve Chapelle and Loos. Personally
I remember a little Incident where
twenty of us were sent on a trench
raid, only two of us returning, but I
will tell this story later on.
Meeting a Gaa
I vA f I
I Wi vfw ' mil
Arthur Guy Empe;
Machine Gunner, Serving in France
Copyright ISiT, by Arthur Oar K"Pr
WALL OF CASTE THAT HAS
IN BRITISH ARMY.
I said It was a big happy family, and
so it Is, but as In all happy families,
there are servants, so in the BrltUh
army there ure nlso servants, officers
servants, or "O. S." us th,ey are termed.
In the American army the common
nuiue far them Is "dug robbers." From
a controversy In the Kngllsh pupers,
Winston Churchill made the state
ment, ns fur as I can remember, that
the officers' servants In the British
forces totaled nearly two hundred
thousand. He claimed that this re
moved two hundred thousand excep
tionally good and well-trulued fighters
from the actual tiring line, claiming
that the officers, when selecting a man
for servant's duty, generally picked tho
man who had been out tho longest and
knew the ropes.
But from my observation I find thnt
a large percentage of the servants do
go over the top, but behind the lines
they very seldom engage In digging
parties, fatigues, parades or drills.
This work is as necessary as actually
engaging In an attack, therefore I think
It would be safe to say that .the all
round work of the two hundred thou
sand Is about equal to fifty thousand
men who are on straight military du
ties. In numerous Instances, officers'
servants hold the rank of lance-corporals
and they assume the same duties
and authority of a butler, the one
stripe giving him precedence over the
other servants.
There are lots of amusing stories
told of "0. S."
One day one of our majors went into
the servants' billet and commenced
"blinding" at them, saying that his
horse had no straw and that lie per
sonally knew that straw had been Is
sued for this purpose. He called the
lunce-corporal to account. The cor
poral answered, "Bllme me, sir, the
straw was Issued, but there wasn't
enough left over from the servants'
beds; in fact, we had to use some of
the 'ay to 'elp out, sir."
It is needless to say that the serv
ants dispensed with their soft beds
that particular night.
Nevertheless it Is not the fault of
the Individual officer, It Is just the sur
vival of a quaint old English custom.
You know an Englishman cannot be
changed In a day.
But the average English officer Is a
good sport. He will sit on a fire step
and listen respectfully to 1'rivnte
Jones' theory of the way the war
should be conducted. . This war is
gradually crumbling the once insur
mountable wall of caste.
You would be convinced of this if
you could see King George go among
his men on an inspecting tour under
fire, or pause before a little wooden
cross in some shell-tossed field with
tears in his eyes as he reads the in
scription. And a little later perhaps
bend over a wounded man on a stretch
er, patting him on the head.
and Infantry Attack.
I
I
1
More tiiiin once In a homiiini i
seen a titled Itd Crosx m,rHe fclj
ami currying for a wounded J
perhaps the ono who lu civil Hf
Uvered the coul at her back dour!
day she does uot alirlnk from llJ
his fug or even washing hit J
body.
Tommy admires Albert of BelKn,
cnuHe he is not a pusher of meJ
lends them. With htm It's not i f
of "take thnt trench," it Is "com!
and we will take It." I
It Is amusing to notice the dlffl
characteristics of the Irish, Scoter
English aoldiers. The Irish and si
are very impetuous, especially whi
comes to bayonet fighting, while
Englishman, though a trifle sli
thoroughly does his bit; he Is I
methodical and has tho grip of a 1
I
ll
,0
11
aog on a captured position. 1
I
slower to think ; that Is the reason
he never knows when he Is licked,
Twenty minutes before going
the top the Engllnh Tommy will
fr
the fire step and thoroughly exnl
the mechanism of his rlfie to see thj
Is in working order and will fire i
erly. After this examination he In)
lulled and ready to meet the IiocliJ
Hut the Irishman or Scotchman
on the fire step, ids rifle with bay
fixed between his knees, the bui
which perhaps is sinking Into the
the bolt couldn't be opened wl
team of horses It Is so rusty bu
spits on bis sleeve and slowly pull
his bayonet ; when this is done he
Is ready to argue with Fritz.
It Is not necessary to mention
colonials (the Canadians, Australli
and New Zealundcrs), the whole
knows whut thev have done for Va
lund.
The Australian and New Zcalui
is termed the "Anzac," taking
name from the first letters of their i
flclal designation, Australian and N(
Zealand army corps. i
Tommy divides the German art
Into three clusses according to tt
fighting abilities. They rank as $
lows: I'russlans, Bavarians and Si
ons. J
When up against a Prussian r
merit it is a case of keep your nap
below the parapet and duck. A but
bung all the time and a war Is on.
Bavarians are little better, but fi
Saxons are fairly good sports and f
willing occasionally to behave as gf
tlemen and take it easy, but you c
not trust any of them overlong.
At one point of the line the trenci
were about thirty-two yards apu
Tills sounds horrible, but In fuct It w
ensy, because neither side could Bh'
the enemy's f rout-line trench for ff
shells would drop Into their own. T
eliminated artillery fire.
In these trenches when up agalf:
the Prussians and Iinvarinns, Tomte.
had a hot time of it, but when the Sim
ons "took over" It was a picnic; tut'
would yell across that they were Sal
ons and would not fire. Both sld
would sit on the parapet and carry
a conversation. This generally consif
ed of Tommy telling them how muf
he loved the kaiser, while the Saxof
Informed Tommy thnt King Georf
was a particular friend of theirs a
hoped that he was doing nicely. I
When the Saxons were to be rellevf
by Prussians or Bnvarlans, they wouJ
yell this information across No Man
Land and Tommy would immediate?
tumble into his trench and keep h
head down.
If nn English regiment was to be rf
lleved by the wild Irish, Tommy woul?
tell tho Saxons, and immediately a vo- j
ley of "Donner und Blitzens" could f
be heard and It was Fritz's turn to
a crick in his back from stooping, ana
the people in Berlin would close the!
windows,
Ustmllv when an Irishman takes ovi
a trench. Just before "stand down" H
the mornlnir. he sticks his rifle ovel
the top, aimed In the direction of Berj
lln. and engages in what Is known
th 4.,.,,, j if rrhta consists 01
111X3 IUUU UUUUIC. l"w
flrine fifteen shots In a minute. B
Is not almlne at anvthlne in partlcula:
Just sends over each shot with
prayer, hoping that ono of his stray,
will get some poor unsuspecting Frit,
in the nnpper hundreds of yards W
hind the lines. It generally does; tbatt
the reason the Bodies bate the
from Erin's isle. I
The Saxons, though better than ft
Prussians and Bavarians, have a nasty,
trait of treachery in their makeup. I
Empey, questioning a German
prisoner, finds he's from Nw
York. The Interesting Interview
la related In the next Install-
manr
' (TO BE CONTINUED.)
Thnru Mau vt Bs Proved.
According to one theory, Pr,m1
man came to America by n land bring
from the tablelands of Asia, in aearc
of bew hunting grounds. "It Is not u
be Inferred," says Professor 19ie;
"that the new world native is a direcv
descendant of the present Asiatic Mon
gollan, for the differentiation 1 ej"
dently remote.1' Is it not possible w
shall find that it was the. Amert.fnt
type that diverged Into strains tnu
passed to Asia? Chicago Examln