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Newspaper
Choteau Acantha
Location
Choteau, Montana, United States of America
Date
Nov 22, 1923
Page
6
State Agricultural College at Bozeman leads Montana in soil tillage research funded by state and federal governments. Experts describe experimental results and urge readers to save these articles for future reference.
Charles D Greenfield Jr of the state agriculture department writes in a comprehensive Montana industrial review that oriental and Pacific markets will spur a swift, multi industry rise. He notes rich resources, vast power, coal, gas, oil, metals, and minerals position Montana to become a major manufacturing center beyond prior expectations.
Extradition papers for R. I. Barton, oil promoter, now held in Seattle and wanted in Great Falls on defrauding L. H. Hamilton of 3200 dollars in an oil stock deal have been issued by Governor Joseph M. Dixon. Barton resisted return, offering 7000 dollar cash bond to Hamilton if he wins civil suit. Lou Molumby, Hamilton’s counsel, doubts good faith of the offer. Receipts signed by Barton show money paid for oil leases not delivered.
Barton allegedly left Great Falls in September 1922 and traveled to Europe using funds obtained by fraud. Payments listed include August 26 1922 $500 August 27 $7650 August 29 $500 August 30 3400 August 31 $300 and September 2 $750.
Dr W E Josephs of the Montana experiment station advocates killing hogs aged eight to twelve months for best pork quality while noting two months is minimum. The guide outlines equipment and steps from sticking to bleeding scalding scraping gutting and dressing with emphasis on thorough cooling and proper fat removal before curing lard rendering and sausage making in future pieces.
Experts at Montana State College describe a simple beet syrup process. Clean and top beets, slice thin, and boil in ten gallons of water per a barrel of slices. Remove the crown portion to avoid mineral salts.
The guide describes cooling to 70 to 80 degrees C, covering the barrel, letting stand an hour, agitating, draining and straining the liquid, and boiling slowly to the proper consistency. Skim the foam, remove scum, and note the dark syrup is palatable for any syrup use though not suited for ordinary trade.
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