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About The Mountaineer. (Big Sandy, Mont.) 1921-current | View This Issue
The Mountaineer. (Big Sandy, Mont.), 10 Nov. 1921, located at <http://montananewspapers.org/lccn/sn84036072/1921-11-10/ed-1/seq-7/>, image provided by MONTANA NEWSPAPERS, Montana Historical Society, Helena, Montana.
PREVENT LOSSES IN SHIPPING HAY Invoices Should Precede Car and Contain Full Details Con- cerning Consignment. FOLLOW INSTRUCTIONS GIVEN Exact Weight of Hay and Number of Bales in Car Should Be Stated on Bill of Lading, Together With It. ('rade. (Prepared by the Unio,1 Staley Departn.ent of Agri; allure ) Careless and ma -curate billing or in- voicing are responsible for much of the delay and losses experieneed by hay shippers, says the bureau of markets and crop estimates, United States De- partment of Agriculture. Accordingly the bureau has prepared the following suggestions that apply to the shipment of grain as well as hay: Follow billing Instructions in detail, naming route and ilelivery road when requested. Forward bills of lading and invoices promptly. Prepare Invoices carefully, stating car initial and number, date of ship- ment, number of bales, total weight of car, or of each particular kind or grade, and price data when available. Follow Instructions Closely. If the billing instructions furnished by the consignee are not clear, It Is generally a better plan to hold the ehipment until satisfactory instruc- tion e are received than to take the chalice of billing It incorrectly. When specific instructions as to routing or delivery are given they should be fol- lowed in detail, as it is frequently the 111Se that shipments arriving over roads other than those specified must he switched at considerable cost before delivery can be made at the desired location. In many markets hay ship - Meld M arriving In certain railroad yards will not sell 118 advantageously as when they arrive In other yards be- cause of unfavorable switching Nulli- ties or because of the distance of the yards from buyer's warehouses. Com- mission merchants and dealers In the markets are familiar with these fac- tors and, when possible, request billing that will nut subject their hay ship- ments to these haul leaps. Buyers may also desire to reconsign their hay upon arrival or change the billing while the ear is in transit; hut if the hey Is shipped via another line from which they cannot reconmign the shipment, they may suffer a consider- able loss which can be charged buck to the shipper, if he has not followed shipping instructions. Forward Bill of Lading Promptly. When the hill of lading has been signed by the railroutil agent it should he forwarded promptly to the con- signee. unless It Is desired to attach a draft to it, in which case it should be pieced In the bank for transmittal to Iii.' consignee at tile earliest possible Selling Hay at Terminal Market. moment. When care are shipped may ft distance, and especially if billed to shipper's orders, the bank should he directed to fora - aril the draft and bill of lading direct to consignee's bank, if known; otherwlme to a brink in his town. If tide precaution is not taken the bank may follow its usual euetom of nerelinz the documents through the regular channel of corre- sponding banks, Slolell may delay de- livery to the conxigriee until after the ear of hay hile and heen placed on demurrage. In addition to eareful fuel accurate routing of the shipment, the exact weight of the hay arid the number of halm, loaded into the car should be stat iii 1011 the bill of lading, and it is also a good practice to state the kind and grade of hay comprielng the still , ment. Making the Invoice. Wli.', ii car of hav is consigned to it denier 5 a distnnt market a letter to him sliding that n ear of hay is being shipped not tottlielent infortnation main I ii he can arrange to the best Advantage for Its arrival flf111 Sale. Whether a car is consigned or has been eolul on trnek or to arrive. a care- fully vet - fired Invoice should be sent the eueleignoe at the time the ear ix shipped. Such an Invoice should show the car initial and number and dare 0\ shipment. Also the kind and (plant , of hay, together with the number of hales and the total a eight. If two or metre distinct kinds or grades hast been loaded, the number of bales en , the total weight of each kind or grad, &mid also be abowo KNOWLEDGE ASOTS IN SELLING TIMBER Farmer Can Avoid LOSS2S by Careful Study of Market. Forest Service Offers Suggestion, to Owners of Woodlands in Regard to Sale of Material of High- tert Prices. ;Prepared by th• United State. Depattooent of Agriculture I Woodland owners often sell their timber without having a sufficient knowledge of its market value to pro- tect their Interests, and suffer loss in consequence. Losses ran be avoided only by a careful and thorough study of all available markets. The follow- ing stepti noir be of assistance in ac- quiring a knowledge of the sale value of timber, says the forest service of the United States Department of Ag- riculture. Take advantage of the experience of neighbors who have recently sold timber or have otherwise informed thenuodves lu regard to good markets and current price.. Apply to the state forester, the county egriculturnl agent. or any oth- er available public official or personal Losses in Selling Timbo Can Be Avoided Only by • Thorough Study of All Available Markets. agency for sources of information and advice regarding possible markets rind timber prices. Employ the services of some reli- able man who has made a special study of market priees of logs 81111 lumber. The saving gftinel thereby, unless the owner has had intuit' expe- rience along that line, may amount to from 10 to 40 times the cost of the examination. Get Into touch, through correspond- ence, with outside buyers, and thus awaken competition among as many prospective purchasers ate possible. A live effort along this line will often bring about an open market for stand- ing timber. Determine the value of the material by reference to current market prices and the total coat of putting it on the market. Additional information concerning the selling of farm timber Is contained In Farmers' Bulletin 1210, Measuring and Marketing Farm Timber, copiee of which may be had free by address. tog a request to the Division of Pub - newtons, United States Department of Agriculture, Washington, D. C. ONIONS MUST BE WELL DRIED Crop Should Be Thoroughly Cured Be fore They Are Placed in Storage, Says Department. Onions should be well ripened and thoroughly cured In the field, in drying sheds, or on slat trays before they are placed In storage, stun the United States Department of Agrieulture Decay and deterioration reauit front the stornge of immature, soft, or \thick-neckeil\ onions and f 11111 lierfeet curing, bruising, or other in Juries of11110W.1 by improper methods of handling In harvesting and drying When in good condition for storage. onlons are well cured, hard. free from loriee string or mechanical inherit.. caused by rough or cureless handling. They shield(' be stored in slatted onion crates or In shallow slatted bins, and mhould be cooled to a temperature of 32 to fat degrees as quickly as po.si- tile after they are placed In storage. It ix hest that they he placed In froxt-proxif, ventilated cellar'', In well - Insulated storage hoopoe' above ground. or In cold -storage !toupee. In mamma' storage houses adequate means of Yell- tlInf kin should be provided for the quick cooling of the product and for maintnining a uniform temperature during the storing season. INCREASED YIELDS OF CORN Clear Gain of 8.000 Busheus Per Year by Ohio Farmer Who Followed Department Advice. Records of one SOO-acre farm in Ohio show an W11111111 increase of ft,000 Nelli- e's of corn through the adoption of te-a' striving of corn and improved method,' developed and recommended by the United States Department of Agriculture. The farmer has been following the Ilfirlee if the depart- ment for 20 years. and has kept care- ful records of hie yield. For the hod 'en year'. the !tweet's. aVernifeu more than ten toptheix an sere over previ- ous years. Beyond the extra coin of harveeting, the labor and expense lx no greater than previously, so the steel f.oshote la regarded as clear gain. THE REAR PAW MOUNTAINEER • ••••••• • PLAIN TAILORED SUITS; COATS IN SEVERAL STYLES NINON, ••••••W41 . 4141 , ....................••••••••••WMONIOP 414 4. or our aardroliii- , . lotS a compet• itor that boldly proclaims its intention to bee a rival. Its forerunners were the riding habit, with breeche. Instead of skirts, and limit -11100y smart and becoming, folloaed by golfing suits that dully grow more populitr. Besides these, during the War. \serv- ice suits'' proved themselves praetl- THE o plaln tailored suit, which has too, must lie of the simplest kind. Ev been for so lng the mainstay eryone will concede tied such a cos- - tutne has a style of its omit and is equal to facing the worst wenther. Everything nbout W11111.r ortonIS is ample; they are built on gen erous lines of soft. Warn, and rich -looking modelle!s having velvety surfaces. These materials are wool- ly or silky, and IIIIVP many names, ac- cording to vaHations in their weave, cal for many purposes, for camping, nod nothing ever mol t ed more ade. hiking, touring find outdoor aork. end quate to protect one against the cold. In them knickerbockers were substi- levet) so, In at t nine cases out of ten, furs are Added in collars, yokes, vests, cuffs or emplacements, with the sa tee elattelotiment as materiels. Taking the handsome vomit tit the left of the too pictured here, as the last eon In style, It is convincing on the part of many a omen whose that all the ipaala that could be used in tuted for skirts. Women have grown accustomed to them, and there Is no doubt that they will keep the places they have won In the wardrobe; there Is no reason ally they should not. But now there is a concerted effori Two Tailored Suits. occupations Mkt. them out of the home almost every day, to adopt and pro- mote the knickerbocker suit for gen- eral wear. Just how successful this effort will be, remains to be seen. It Is not safe to prophesy, but the chances are that the knicker suit will not replace the skirt suit. Like the sports hat, it will, very likely, merely be another Item added to wardrobes that become diversified an the occupa- tions of women become diversified. The plain street suit has charms of its own that are not within reach of the kificker suit. For one thing, • great variety of blouses may be worn with a skirt, dainty and even some - o hat fanciful, but the knicker suit It have twee used, its simple sleeves. with high cuffs, suggest the dolman style; its scarf collar Is very wide, and ends in a tassel which min be truth- fully described as nuignincent. It ix generously embroidered in talk, with long, curiously shaped motifs, and Is as rich -looking as a fur garment. Coats of this character are usually In brown, dark beige or soft Bum shades, and, like fur coots, tire worn any time nnil anye Imre. For vt ))))) alio like less bulky wraps and more definite lines, Om sea- son provides model', nit .Impely as In the coat at the right, in which n rip- pled skirt portion ix set onto a shaped bOoly. The nleeves, ate fileeVeR go thin Coats Are Ample and Warm. 'teem.. to demand utility blouses, that are like it In character. Styles in coats may he more varied also when skirts are to be aiorn with them. The restless sex has never shown much enthusiasm over getting into one uniform and spending the greater part of its life so garbed. However, If you are contemplating a new street outfit, you may take your choice between the suit shown at the left, with Its plain short skirt and strolght•line cont, made of polret twill. and the efficient knicker suit at the right. For the knIcker omit sturdy material,' are to be chosen, as home - emir' or cheviot and the like. and with xuch materials wool bone and tonturt calf -akin shoes are to be worn, flats, season, rimy lie culled \-lose-fftting mod they flare at the hand. Rows of braid, couched on them It. a zigzag mitten\. repeat the %lime decoration on the skirt where there are three groups of this couching. DIP Pollef Is plucked 0100.0.11M in the natural gray tan and white of the fur aihich tones In well with every color vi-cul In rum?. SCHOOL GIRL SHOWS ABILITY Makes Good With Small Herd of Cows and Is Successful With Chick- ens and Hogs. ur triter 1 5) hr Unto•ot Mates Department of Aaricultute I.:lig/00h Farley is a ;OW enteen-year- old club girl, a tuition In the high scle.t1 at Amherst, Mass. About four years ego, after experimenting with the 4-11 gnrilen and poultry elute.; of the United States Deportment of Agriculture for several yenrs, she de- rided to purchase .4 (LOW. Het fitther attempted to discourage her, saying that she hail no knowledge of milk- ing 5101 11C0 i0 1101191. an animal. Iler Niftier meld away for a week -end trip, however. and when he returned It,' f ii that EliZahrill was the owner of A registered Jerney vow which she hail learned to milk, and for %Odell she had rented a null In a neighbor's barn Pronte from pre vious poultry work supplied the mils for this venture Elletilieth remain...I in club work and because of the demand for mill, purchased other regligered cows pine calves. For ten yearei the cattle hiel to be ntaked out every day in it pas ture 10 minutes' walk from the house. and ax the pasture brook dried up she haul also to carry water to them One cow nearly died of sickness. l'n lit n year ago Elizabeth did all her OWII Work, Including delivering the Her next Ilve-stoek venture W1113 ao 11r,\41 registered l'hester-White sow This sow had a litter of III pigs, 10 of which lived, although the YOW be- came sick rind tiled later. When Elizabeth purchased 200 day-olui chicks As they grew She NOM the cockerels utniti sonie of the pullets, reserving Ike where for winter !Hying. A year ago she found that Mlle needed pas - High School Girl and Her Jersey Cow and Calf, tine and buy land leo 1111e bought 12 ticres of hind, for alliell the cows are pitying. Al the liniment time Ode high-xchool girl lins nine purebred Jersey COWS Mill four calves valued by specialists Itt the Agricultural college at 8 , 3,0Igi- She Wen lari bop.' to help cure for the herd and milk the cows. She 414.11VerM k0 quartru of milk tinily in nti old milk wrigon %Heft she I glit this mur llllll ur for efli and repaired liericelf. She grown her ow - u. feed 011 her own hum mmul. In addition to her dairy berd tins a large flock of chicken., a lo11111• ber of purebred pip., and a bowie... Her entire Itideldecinees is one note for 11100. Elizabeth lit 'dunning to go to the Maseuelitisetts Agricultural college as mein /114 she bile finioulted high school. TROUBLE WITH POOR SILAGE _ . Mcudy Condition Not the Result of Leaky Silos, but Due to Lack of Moisture. — Mum mt (ernier,. have trouble with cloddy silage. Now, moldy silage Is morally not the refallt of leaky silos, nithough sir leaks in the alio will tiring about mold. Pratithally all silos that are put op n0%11 , 11134 are nirdight ; but moldy xlinge Is frequent- ly found In airdight ethos. Whenever mold Is found In 011111(1. one may be almost eertain that there aias a lack of moixture when it was put in. When the stalks are somewhat dry If Is lin• revertible In packing and In settling the village to get rid of all the air, which must be forced out if MOH O., fin he preventwl. CLEANLINESS IS IMPORTANT Utensils Must Be Kept Clean by SterIllyino, Not Simply Washed to Remove Impurities. - !redlines._ e..i.erfnlly Itt rho , doh' All the Finn!. rho lire,. at h-ris ken I'm' humming the 'Miry loProl lo. of no nvall, If the uteri.ile treed Iri befalling the milk ire not kept clean. To be sure such m..501t mu' cicrin. they must be ster- I illxrd, not 'limit) wn shed to, remove ' , Priorities that inay be seen. I The Kitchen = Cabinet onv• 1.111111111111111111111111111111111111111111111111111E Nrwmpept, 1:141on II matte., little %byre I Was born, or If no parents were rich or poor; but is hinter I 11 , 0 an bonen? man or wont. sti ainl hold my Integrity firm in my Itt I ten you. iliy brother, iii• plain it,, I tall --It Matter, much.— SAVORY DISHES. — -- Calve.' hearts are tender and de - tickets, cut in slices and fried ti little butter. They shotili be cooked wail wet lirmined and served will , the gravy which may to thickened or not. Braised Liver. --Wash ovo pounds of free!) live' mei flour well, seasoning with salt nod pepper and a little leinon Juice. Lill in n ca.ser.ile: add teii sliced iinimit und six 011rrols shreulded lengthe Ise a bay leaf, a sprinkling of parsley and a pint of boiling stayer. Place 01111 tille.44 of bacon over ell; cover tightly end bake for one hour and ni linif ; then remove the cover, baste tool !wool' kin minutes. Serve anti tomatoes or chili mance. Fried Peppers With Cheese—Choose hirer green peppere and blister them In the oven moil they peel (unfitly. Re- move the seeds and velum mid wrap each pepper arol11111 11 piece Of 4.1wese. Fry in good etverut Inril or butter. or better, olive oil. Prepare 11 sweet Kathie of brim ned butter, flour, a flit• vor of 'Nolte to pour over the pepper,' when renily t.. mune. Baked Mexican Chicken.—Sleam tw. , y g chickens for 2(1 minutes, then cut up as for fricassee. Strain n 41111 Of (01111110VA ; 1111; With a Clin of corn; add 011e green pepper chopped, in little 'mei:ley, cayenne pepper mid paprika. Put the chicken into this mixture; thicken anti brertui crunthe and hake alit' pieces ill' butter nit 'n- Ili,' ton, for hutulf 1111 hoollr. Ripe Pear Salad.—Cut pears in hill sea anil Hoeg) out the eore with it 1,0111111 111.0011, leaving it Itood-slted, perfectly round cavity. Slake erP/1111 \Ileel44. balk, 114.111•011 1111.111 Well befOr14 r01111111, 111111 (111/11 W1111 paprika. FM the cavity eillt the ball, arrange on lettuce mid serve with it French dreier- tug prepored tt it Ii some of the mar juice If possible. Canned 'Heirs mmmmuy Ic 11S1.11 for 1111S recipe. Muskmelons nutty be fierved the silitie 11S1111; Jasi I1111 1110011 or it combination of melon and Minutia. Miracles are good, hut to relieve um brotiter, to draw • friend from the depths of inhiery, to pardon the vlr- wee of on roemY. these are greater telt., his. -- EVERYDAY GOOD THINGS. A lender in,•11 eetisonol end cooked ...mote is one of time -f tasty or Men f Beef Tongue en Casserole. - 11114 I/ OW a looligt141 W111111 1111S beim slightly corned, 11•1114,Ve all the rough portions, rub a ith flour to whleti tins beell 11111Ied 11 dash of ginger tool allspice. Fry a few slices .if soli pork, then wid a lathed (mien and the tongue, tying it into shape. Flour It lightly on all sides. Make it cupful of gravy, 'Wiling the Julce Of ue lemon, three tablespoonful's of shred. alinende, 111111 n hitif cupful of seeded rtilininiu. Put the treacle. hi it round enenerole, pour over the gravy mid bake one-bnif hour in um fleeter - Me (Wen. 111,14. file tongue. turn out on a plat ter end merle with the grnvy OVer Ithulairli Is delleimer bakfal. Take a ellit(111 4,f tomer to it filiet of Miele cut rhubarb. Bake In an earthen dish until Jellylike in oingistency. Fruit J111,1.04 which lack the thick. ening quality pectin, may ION M111,11114.1 WIIII If by using the white pith of tin Orange peel. Itetnove till the rind mid cut it In fdrIpS, 1001 cold eater anti tultniner for /III hour or two to remove ull the pectin and boll up moth'. There will be sof- ficient oectin iuu half an orange Had to Mirka!) ...event! 1011.41 1 441 .1c 1 1Y. Iced Cocoa. --Put two heaping tca- ' 4 1 0 s , nrith , of cocoa Into a double boil - sr, auld bell' of a plat of boiling wa- ter arid cook five mitintee; *add one- half pint of milk, limit thoroughly and take from the fire. At nem ing limo fill the glosses one-third full of rtipperl lee. told a toixptxmfol of pow- terve] tomer, fill the glass two-thirds full of eorna rind hip all!, %hipped i•ream. Oatmeal Cookies. Take Iwo eon. filln of browned and ground 1.8fnien1. 'wo cupfuls of flour, 1,114 egg, one-litilf of notir milk, one -huff teaspoon- ful of mode, one-half m upful of short- ening and n cupful of sopa; add , nislris rind nuts anti drop from a teaspoon on a Well greased baking • Iieet. Bake in a mouleratt oven un- til firti. to the Nutlet'. Punch • la Naples.—Take two ,011111111 of rhubarb, two cupfuls or we• Ot14. ;mein bay leaf, one cupful of .1101r, One of iwitriire Juice, one - alt of pineapple Mice, one - 'mirth of a cupful of lemon palce, one. 'ourth (\Info' of ginger sirup. Dilute '0 taste Just liefrire .erving with sparkling water. Ily tieing a pint Yoffie of sparkling water occasionally he punch still keep It, snappy taste. titoLts 4. .4 ) }141 i . 4 \1 eepr•Osn Sm ir6111144 MIVIP•lta AIM Chenille Balls and Embroideries. Chenille balls and rhenille finbrold- eries are used on hats and dresses for fall.
