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Newspaper
Big Piney Examiner
Location
Big Piney, Wyoming, United States of America
Date
Mar 23, 1950
Page
6
County Agent Harold Hunch reports on cattle grub control, with entomologist T. R. Robb of the Wyoming Agricultural Extension Service stressing the pest’s threat to livestock. The piece outlines life history mistakes, control difficulties, and improper insecticide applications, urging proper timing and methods for effective suppression.
Agricultural advice emphasizes timing for lice and grub treatments, cautions against summer spraying, and urges coordination of control measures. Calfhood brucellosis vaccination questions are answered by Nels L. Dahlquist, noting possible four to five year resistance and no risk to unvaccinated animals. Director Bowman extols 4-H leadership, stressing planning, honesty, and service in youth programs.
With U.S. forces at wartime strength, a record Red Cross staff serves globally. More than 2,000 representatives at 1,300 installations and 123 hospitals. 1,400 in the U.S. and others abroad. They handle welfare cases, emergency communications, and family support across camps, ships, and overseas posts.
A major utility with about 184 million in gross revenue in 1949 shows how one dollar is allocated. Labor takes 29 cents in payrolls and pensions, fuel 22.5, materials 12.7, government 14, depreciation 6.8, stockholders 6.4, debt interest 4.3, leaving just over four cents for the business and miscellaneous expenses. The piece argues workers and government receive far more than owners under the American system.
Utility, government took roughly twice stockholders share while workers nearly quintuple. Much of stockholders’ money went to government as individual income taxes. The Detroit Edison Co appears not to be clean in this assessment.
A 40 year look at American meat consumption shows the average person ate about five pounds more meat in 1910 versus now, despite population rising 63 percent. Advances in meat production, two pig crops annually, faster beef fattening, better sanitation, and efficient retail supply have boosted availability and quality, supporting healthier meals and greater protein intake.
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