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This newspaper page contains 22 articles. Subscribers can read the full text of each article.
Newspaper
The Beaver Herald
Location
Beaver, Oklahoma, United States of America
Date
Aug 12, 1915
Page
2
A discussion on milk quality stresses clean handling from udder washing to milking practices. It notes that dairymen who maintain hygiene receive better prices due to reputation and careful management, while poor facilities threaten product cleanliness.
Instructions describe a simple slatted collar made from two inch straps eleven inches long with buckles and punched holes. Flats riveted nine inches apart to deter head movement, allowing one and a half inches between each flat, sharpened ends. When buckled around the neck the cow cannot swing her head to reach her teats.
Keep pails clean and change feeds gradually. Offer grain early and as soon as calves will eat. Feed sweet milk if possible and avoid switching to sour milk. Maintain clover or alfalfa daily to promote growth and enlarge digestive capacity with high protein content.
The article warns against mixing meal shorts or bran with calf milk as it degrades the nourishment. It suggests ground flaxseed soaked in six parts cold water to form a jelly mix for milky feeding. Cooking flaxseed is said to reduce its value. use raw jelly instead for calf milk.
Instructions describe how to produce richer cream by turning the cream screw toward the bowl center, increasing speed, and reducing milk inflow. It notes that reversing these actions yields thinner cream and that fat percentage varies daily due to these factors.
An experienced reader argues against breed prejudice and notes no single chicken breed universally outperforms others. He cites records showing top egg counts by different breeds and divides chickens into Mediterranean, Asiatic, and American classes, recommending choice by temperament, climate, and market.
In a brood coop the strongest often perish in morning piles as chicks crowd under glass ends. The owner notes dead chicks found daily, urging shielding from light to prevent crippling crowds and fatalities.
The eggs sold are fresh with greenish tinge and elvan shells weighing 24 ounces or more per dozen. A fresh laid egg has a firm yolk and a non watery white. Longer storage enlarges the air space inside due to evaporation.
Poultrymen expect about half a pound shrinkage per carcase and two and a half pounds of live chicken yielding roughly two pounds dressed meat. This simplified rule helps farmers estimate yield and profitability.
The article warns that poultry feed must be sweet and fresh for animal consumption. Meats with bad odor must not be used for poultry food, as improper sourcing risks spoilage and health concerns.
An early 1900s agriculture note urges removing males after hatching season to prevent blood rings from fertile eggs. It claims infertile eggs reduce losses, advises gathering twice daily in cool storage, and suggests selling or confining males promptly after hatch season.
An experienced poultry raiser explains that Blackhead absence in White Holland flocks stems not from hardiness or blood introduction but from the birds' fall habits. He notes these turkeys avoid corn fields and unripened grain, which are key sources of Blackhead in turkeys.
A historical note warns that on farms with poor poultry housing and equipment young chicks face 26 to 30 percent losses. It argues that feeding sour milk worsens digestion and weakens chicks, whereas proper care and warmth improve growth and survival.
A fragment describes using two by fours to create round poles for toasty tian. It notes fowls can place their toes around the poles while the four inch surface rests on their breast bones, not their legs, aiming to prevent crooked breast bones from resting on two by fours.
The article explains a quick three minute method to make mayonnaise by whisking a whole egg with salt and mustard, then adding oil in two stages until thick. It notes this method reduces curdling, preserves texture, and yields a versatile dressing that can be kept refrigerated. It also mentions transforming mayonnaise into tartare sauce with chopped gherkins and capers for planned leftovers.
The text details making a floating disinfecting laundry soap from fat and alkali and using it with boiling water to sanitize rooms and pipes. It then gives a jelly dessert recipe using lemons sugar gelatin and sherry, describing preparation and serving with whipped cream.
A dated kitchen recipe describes cooking half a cup of rice in milk until tender. It adds egg yolks, salt, agar, and vanilla, then folds beaten egg whites with sugar and lemon, spreads over the pudding, and browns.
Recipe scraps describe vanilla ice cream with two quarts of milk two cans deweed milk one half pint cream one tablespoon vanilla a trace of sugar and coffee ice cream variations using three pints of milk and strong coffee. Also included is a method for cranberry sauce listing crushed strawberries sugar and stiff whipped cream folded together.
Instructions advise washing rhubarb and cutting into pieces then packing jars. Add cold water to cover, seal with covers, and store. The method claims rhubarb will keep for a year if desired.
A horse care note advises regular light work for mares in foal, avoiding heavy pulling and deep mud. It recommends nutritious roughages and a grain mix of oats, corn, and bran, adjusting at forty eight hours to foaling. Post foaling care includes warm water, a clean stall, thorough disinfection, lime flooring, and naval disinfectant to prevent naval and joint disease.
EL SHAW notes feeding roughage in racks lowers waste versus ground feeding. Discusses rack designs for roughage and grain, importance of restricted openings to stop lambs from reaching hay, and the need to board the upper section to prevent spoilage and litter.
A box to slow a greedy horse is set with a narrow bottom opening. Grain placed in a bar outside the partition entices the horse to eat slowly, requiring effort to grind the feed.
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