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Catholic Northwest Progress
Seattle, Washington
June 5, 1903     Catholic Northwest Progress
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June 5, 1903

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THE CATHOLIC PROGRESS. P d i Somewhat startling discoveries of insanitary conditions in creameries are l said to have been made by inspectors of the Minnesota state dairy and food c)mmission, says Creamery Journal. In several cases creameries are located where it is impossible to drain away the waste products, which are accord- ingly deposited in cesspools. It has bees found that in many instances these pools are sunk&apos;In sandy soil or loose strata of rock and drain directly into the wells from which the creamer- ies draw their water supply. The uten- sils are washed In this foul water and the butter worked and washed in it, Samples of water have been sent to the state chemist for analysis. Where the water is fornld to be polluted these creameries will be required to cement their cesspools or go out of business. Great care will be taken by the insIect- ors, who will send in samples when- ever there is any reason to suspect the wells to be contaminated. "1 wish it generally understood," said Dairy Commissioner McConnell, "that this department will be glad to assist in the selection of sites for new creameries. We want to make sure that no cream- eries are built hereafter that do not have good drainage facilities. It is not only in the interest of health, but econ- #omy, so to locate new plants." "Deviled" Batter. Ve observe [hat interested parties are discussing a new name for what is called "renovated" butter. As is well known, thls butter consists of strong or rancid stuff which is molted aml made over in imitation of a first class article. Sortie tcn(ler hearted persons are nov trying to have the name changed to "refined" butter. Several years ago we suggested "deviled" trotter as the most appropriate name for this stuff. We are of the same opinion still. Why are people so desperately afraid of hurting , the tough feelings of a rogue or one of his imps?--Rural New Yorker. An Aid to Improvement. Perfection in tile creamery business is not yet reached, says Dairy and Creamery. For every tub of butter made whlch will score 97 there are tell tubs which will score 85 or lower. 'Hie production of the 97 butter needs ex- ceptional skill and conditions and marks a standard of excellence which the average creamery cannot very weI; approach, but where the dairyman and the creameryman work ill intelligem unison it should be possible to bring up the product of the average creamery to 90 or more. How Often Shall We Feed’ Cows appear to give better resulis when fed twice a day thau when fed more frequently, says l)airy and Creamery. When fed so frequently as three or five times a day, they are up on their feet ,straining and worry- lag for their feed some time before it gets to them. hlvestlgations ha,ve recently taught us that an animal is using energy when standing that, If lying, might go to some other use. Ruminants have large stomachs, and the more quickly the stomach is filled and thb animal lies down conient- ed and satisfied tile better the returns, will be for the owner. It is well un- derstood it will cost less and be more convenient to feed the ration in two feeds than oftener, and it needs also to be understood that much, very much, depends on what is contained in the two feeds given. It does not fol. low that this means the saving of one feed; not at all. A Good Jersey Bull. r This Jersey bull, Ida's Rioter, of St. Imbert, Jr., is the property of J. W. Helme, Adrian, Mich. Scareh Out the Fault. Are you dissatisfied with your re- turns? If you are, do not blame others. In all probabtllty the fault lies with yourself. Are your cows getting abun- dant feed and water? Do you protect them from flies and have you salted ' them regularly? They should have feed, salt and water in abundance and at will--that is, they should have ac- cess to all these as they want them. Are you kind to them and do you treat them well? If all these conditions e- let and they do not give satisfactory returns, then the fault is with the cow. Weigh the milk and have this well tested. Weed out the poor cows. Dai- rying Is like other business. It needs  busiuess methods, and when properly managed the profit is sure to come. Weeding the Culf. 'The calf is greedy and accustomed tO overeating; consequently if he is carelessly fed you cannot expect him to do well. This fact is often laid to 8kimmllk when really it is the fault of the feeder. The old sayhlg, "Tile mas- ter's eye fattens the calf." comes in here every tl me. ProBressive Formerm. The farmers in the vicinity of Vl for, Is.. have bought the creamery there. They are refitting, installing modern machi.ery and replacing the & ' wood floors with cement They pro. pose to be at the front Ill everything. THE FARMER DAIRYMAN. How to Make the Two Interests Work Harmoniously Together. Perhaps nine-tenths of the dairy products of this country are produced from farms where dairying is but one of several branches of agriculture carried on, and it is best that this should be so, for mixed farming is the most profitable system, and dairying in connection with the growing of field crops and other stock is best for the land as well as for the man who owns it, says Dairy and Creamery. There are farms in this country which have actually been impover- Ished and very much reduced in value because for a long series of years cows have been kept on them and the milk from them sold to cities or condensing factories or taken off the farm for some other purpose. There is a vast difference between selling the butter fat to a creamery and returning the skimmilk to the farm and selling tile whole' milk. But very little fertility is taken off the farm when butter alone is sold. The butter is produced from sun and air, the ele- ments being taken up by growing plants and transformed into feed for .he cows and then returned in th-. way of butter fat. The mineral elements in the milk and the nitrogen ill it lu the shape of protein are the things we want to keep on the farm, and but a trifling quantity of these is carried away when butter fat alone is sol(]. The farmer who keeps a few cows and raises his owl] feed is the one who gets the best price for his feed and the most money from his (rows, provid- ed he sells only the butter fat. This being true, it follows that every such dairy farnler should plan to pro- dues on his own farm as large a quan- tity of the best feed he can, and the capacity of the feral will increase in the course of years in exactly the same ratio that tile farmer takes advantage of the n)eans at his command to make his farm nlore fertile and his crops greater. e have not yet reached that looked for period when we can keep a cow on every acre of land, but it is entirely within the lhnits of possibility to do this. The land should be drained. ']?he farmer who has a well dralncd farnl is to a large extent independent of ab- normal weather conditions whether it be too wet or too dry. Well drained land produces a better crop ill any kind of a year than does land not drained. The Massachusetts" station is receiv- ing many inquiries relative to tile most economic grain mixtures for milk production. All ktnds of grain are rel- alively high at present Taking the feeding effect and cost into considers. tion, the following mixtures are sug. gested by Professor J. B. Lindsey in Rural New Yorker: First, 100 pounds bran; 100 pounds flour middlings, 100 pounds cottonseed or gluten meal Mix and feed seven to eight quarts daily. Second, 100 pounds bran, 150 pounds corn and cob meal, 100 pounds cottonseed or gluten meal. Mix and feed seven to eight quarts daily. Third, 100 pounds corn and cob meal, 125 pounds gluten feed. Mix and feed five to six quarts daily, preferably mixed with coru silage. Very satisfactory and economic results are being ob- tained at this station w$th the follow- ing: First, 200 pounds distillers' dried grains, 150 pounds corn and cob meal. Mix and feed five to six quarts daily. Second, 100 pounds distillers' dried grains, 100 pounds flour middlings. Mix and feed six to eight quarts daily. Two Intportant Factors. Bulk is necessary, but a ration should not contain more than thirty- five pounds of dry matter and seventy pounds of water, says Dairy and Creamery. Palatability and digestibili- ty are two factors that are wolhy of much attention when formulating a ration. Many of the rations compound- ed by the wise men in the east do not work well in practice in this country because they are lacking in palatabili- ty, and consequently a cow will not consume sufficient quantity of the food to give results. Some are also lacklng tn digestibility, and unsatisfactory re- sults follow their use. A ration can be made from overripe timothy, whole corn and whole oats, but it will not give as good results as hay, cut when in prime condition, cornmeal and chopped oats, because the first combi- nation would be both slow of digestion and less digestible than the second ra- tion. A NngKested Rntlon. The following rations are suggested by Professor H. J. Waters of the Mis- souri Agricultural college: Corn and cob meal, six pounds; wheat meal, five pounds; gluten or cottonseed meal, two BROODER CHICKS. A aeeeNfnl Nebraska Breeder Tells llow lie Cares For Them. ]'he time of the year has come when the chirp of the chick is beard in the l'uul and when the heart of the ama- teur is filled with rejoicing or sorrow at lhe resul of his tweuty-oue days and nghts of constant care bestowed on a new incubator filled with high pric-d eggs. While some succeed in hatching only I few chicks and probably none make the high per cent spoken of in the in- cubator catalogue, all, I am sure, will batch more chicks than will ever reach the proverbial age of tile hen served at boardlng houses. Almost any one can let a machine hatch a number of chickens, but there are comparatively few who can raise half the chickens hatched. This is not due to a lack of instruction, for there is an abundance of tiffs in brooder catalogues and poul- try papers. Too much of theoretlcall instruction is not as good as a little hen sense and the observance of na- ture's treatment and food. I have had some experience with brooder chicks and will give you a few things I have learned. Many times brooders are kept too hot, and foul air fills the brooders. An old hen is not afraid to call her chicks out for a walk on the frozen ground or to give them a little fresh air. If a chick call return to a warm place wh`en it wishes, a little cool, fresh air will not hurt it. I keep the main part of my brooder at 70 or 80 degrees (this is done by the lanlp); then 1 have a Jug of warm water wrapped with woolen cloths, around which the chicks can gather If they wish for more heat. The next point is the food. hnproper food is the great cause of indigestion, diar- rhea and death. When the chicks are hatched, gradually lower the tempera- ture in the incubator to about 95 de- grees. When the chicks are twenty. four hours old, reinove them to the brooder. Have the brooder dry and warm. The floor must be covered with fine, sharp grit I use flhe oyste]" shell and mica grit. I never feed soft food, but use rolled oats, cracket wheat and corn, millet seed and fine ground beef scraps or fresh ground bone. 1 some- :lmes feed a little green food. Give pulverized charcoal once a week. Keel) plenty of fresh water, so the chicks Inay drink at any tin)e, but have it so arrtnged that they cannot get ill the water. Twice a week I put a sluail lump of asafetida ill the water. This is to prevent bowel trouble. As soon as the chicks are large enough and the weather will permit let theln run out on the ground. Clean- liness Is absolutely necessary, and to more easily clean the brooder I keep :he bottom covered with papers, which are removed every day. I don't know that the above method is scientific, but it is successful. Last year out of forty- four Buff Leghorn clflcks phtced in the brooder we raised thirty-eight Two or three lost their lives by accident. These chicks grew well, matured early, and some of them are now in tile pens of the best breeders of the state, have made high scores and carried off the blue ribbons ill hot conipetition.--Otis Crane in Central Farlner. Raising Thcnt on a Bottle. A htrge bottle may be utilized for making a hafldy watering device for chickens, rabbits, etc., by eonsh'ucting a rack, as illustrated, of a piece of board and pieces of plastering lath. The bottle is held in place by a wire i THE WATERING DEVICE. which passes from one slanting sup- port to the other. The bottle is filled with water, then the mouth is turned down and submerged in a cup of wa- ter. The device works automatically. If a small cup ls used, little filth can get into the water.--Practical Farmer. Disinfect the Yards. The poultry runs or yards will neel i disinfecting at least twice a year if the ground is to be kept in a fit condition for the fowls to run on. They should be well sprinkled with some good disinfect- ant or given a thorough top dressing FASHIONS. A charming French gown worn re- oently by one of our most attractive young matrons at luncheon in one of the fashionable restaurants was of pom- padour stripe, veiled with a gray, smo. ky surface. The skirt, shirred in a yoke about the hips, was trimmed with a lot of tiny plaits about the bot- tom and finished by a double cuff. This hung over a pink ailk foundation i made with many ruffles. The blouse was shirred about the throat, again at the waist line, to form a belt. The blouse was coilarless, and in place of choker was worn a band of black velvet ribbon tied iu a bow behind. The col- lar, a deep, elaborate affair, was of black gauze,embroidered with a white Valenciennes lace design, and with ends finished with black fringe droop- ing down to the waist line. The elbow sleeves were shirred at the tops and were cut oft at the elbows over a ruffle of black gauze trimmed witl white. Canvas costumes of all weaves nd sllades are much in evidence and they are very serviceable. They are exceed- ingly cool and light in weih and tile wiry weaves shake off tile dust. Na- turally, these thin fabrics require silk linings Stitched bands of sill braid or embroidery trim the canvas coats and sniffs, and many of tile smarter models have trimmings of coarse can- vas embroidered by band and colored linen. A dark blue canvas coat has a waistcoat and cuffs of coarse linen in the natural color, embroidered in dark blue and black and white. Hand work is the smart touch given these frocks, and the coarse rope sticth em- broidery upon linen is so simule that ally clever woman can make her own trimming. Another simple folm of embroidery seen on some of tile new PROFESSIONAL. J. J. CHAMBERS, M. D. Physician and Surgeon. Dhnnnn Office, Main 1135 'FHUIIUO Residence, John 8661 419-420 Lumber Exohange Bld'g DRS BURKHART & PALMER. DENTISTS. Moved to Lumber Exchange Building. Tel. Red. 876. DR.C.L. NELSON DENTIST 222-d Arcade Building, Seattle. Phones, White 576, Ind 1912 W. C. CARR DENTIST Globe Block, Seattle 'Phone John Two-double-,xine-one. CROWN AND BR00DG00 00ORK. DR.GEO. W. BRAGDON DENTIST. Graduate of Phila. Dental College. 404 Mutual Life Bld'g., Tel Main 747 DR. LIZZIE C, STEWART, DENTIST. hn.n Office Ind.88., Rs.Ike 511 }||U|IU 434-486, Arcade Bld'g R. S. Eskridge M.W. watrous. ESKRIDGE & WATROU$, Attorneys at Law ROOMS 613-14-15, MARION BLD'G SEATTLE. WHEATEN & GARRETT 427 Arcade Bld'g Tel. Pink 100,1 General Legal Business; Collections, Legal papers Executed.. Sau0derson SCHOOL OF EXPRESSION Oratory and Dramatic Art Classes and private pupils. Illustrated catalogue 9 and 10 Holyoke Blk. Phone Johu 40i DANCING CLASSES. Monday and Friday Prof. W'dlson't School. Ranke Hall. Private lesson daily. tion band, lace applique, arangea up. on the skirt in a ntanner to gxve the appearance of slenderness. light wool models uses a small figured I black or white brocade, the figures[ partly outlined with colored embroid-j STRAWBERRIES. cry. Among tne extreme novelties are This most delicious berry of all that the art nouveau appliques Some of grows is best sevred front the vine the canvas skirts have these aplflique [ with sugar and cream. designs reaching front the hem to the A delightful dish is made by filling knee. ' a crystal bowl with large fine straw- berries served uncapped. They are A number of the summer models both for coats and costumes are found i in a thick soft linen stuff. It makes: mnart summer tailored suits trimmed : with many patties of the same suff and black cottou braid or ornaments. Piques, especially those dotted ,and figured,are promineut among the sum- mer models, and they are made elabo- rate with fancy braifls and cotton or- naments. An attraotive example of a white pi(lue spitted with black has a plaited skirt, with tile plaits tmld about the hips by straps of fancy cot- toll braid, showing a design like er- mine. In this instance the braid is again used on the bottom of the skirt and also to trim a deep collar on the blouse. Fringe has not been so mncit used ,n many years as it is this season, and trunks are being ransacked for the elaborate deep variety that was so much in vogue a quarter of a century ago. Fringes are also being knotted into the material and applied as a gimp. Elaborately embroidered crepe shawls are being made into handsome reception costumes, the fringe servi-g as a flnist about the bottom. These shawls are also used for blouses. In these days when hand wqrk is so much used it is posisble to make these crepe shawls into most beautiful costumes, net webbing being extensively employ- ed in building the blouses, q2he nar- row little silk fringe known as Tom Thumb fringe is also used as a decora- tion. held by tile stem and dipped in row- dered sugar. A more luxiurious way is to heap 'high a generous plateful and stand by each a tiny sugar holder and cream jug. it is a fitting concom- itant of June roses, sunshine, and greenery. It is a mistake to eat strawberries with cake or Joe cream. Under these blandishments its true flavor is dulled, if not lost. A roll or a biscuit with unsalted butter affords a better baok- ground for the indescribable and unap- 1)reachable flavor of a fruit which ap- l;eals so exquisitely to tlree senses, those of sight, smell and taste. Like all fruit, perfect s.rawEcrries are best served entire and uncooked. Heat injures their violatile flavor whioh is a part oi €heir individuality. Strawberries With Oranges. Cover a quart ot strawberries with, powdered sugar, pour over them half a teacupful of orange juice, serve at )rice. Very delicious. Strawberries and Whipped Cream. Sift powdgred sugar over a layer of dulled and washed strawberries, ar- ranged in a deep dish, cover with strawberries again, then with sugar, until tile dish is filled. This should be done just before serving them. Pour over them a large teacupful of cream, whipped with the whites of two eggs and two tablespoons of powdered sugar. Business Cards. Mr. and Mrs. Frederic Christenaen, teaohef of Society, Theatrical and Body Culture. Office and hall in the Arcade Block. Phone Black 7850. MODISTE DRESS00A00iNO LADIES' TAILORIN0 MISS COSTELLO, 314 DENNY BLD'O, SECOND AVE. Look Neat We sponge and prem your suit each week for $1.50 per month. SEATTLE CLOTHES PRESSING) CO PhonesRed 4484 Ind. A 68, 1007 8rd K A & CO. Ladies' Tailors 2"Jl. 314 ARCADE BUILD'O Plain and Fancy Tailor-made Gowns, Riding Habits and Walking Suits. DRESSMAKING SCHOOL, 492494 Arcade Building. ARCADE TOILET PARLORS Electricity Baths and Body Massage. 4] 8 Arcade Building. HIGH GRAD- Ladics' Tailoring, Fancy Gowns and Coats Mrs, Carlton & Cody, 305 Arcade Building. MRS. E. J. GRATTON DRESSMAKER and LADIES' TAI- LOR Speoial attention given to Ea8 ter Gowns 312-8 Collins Building, Seattle. 'Phone Black 7132. ELECTRIC BEAUTY PARLORS. Hair Dressing, Shampooing, Eleotrio Scalp Treatment, Faoial Massage at CURTISS MILLINERY STORE, 1316, Second Avenue. KILLEAN I LATE OF NEW YORK ! TAILOR GOWNS DESIGNER] 328 Arcade Building "------lr SUPERFLUOUS ItAIR--Is only re- moved by scientific alplication of Else- trio Needle. Consul our lady graduate SPECIALIST--=9 years experience, | Seattle references--The ChicagoElee- trolysis Co., 364 Arcade Bldg. Tel. Black 1621. Sole Agency for Wheeler & Wilson Domestic H. HANSON Carry Supplies for all Makes of Ms- -hines and Repair Them Promptly. 215 COLUMBIA STREET. SEATTbE, . ..... WASL WANTED --FAITHFUL PERSON TO TRAVEL for well established house iu a few counties, calling on retail nterohants andagents. Loealterritory. Salary $]024 a year and expenses, pay- able $$i9.70 a week in cash and ex- penses advanced. Position pernmnent if desired,or for summer season. Busi- ness successful and rushing. Standard House, Educational Department, Cax- ton Bldg., Chicago "PItE BOOM IN POULTRY. That the Interest lu poul'try-rasmg IS becoming very gr’.at througiout the north- west ia well illustrated by the woaderfo! sales that have b;en made of Blanchard's Poultry Book. Although It first appeared only sine months ago, three editions hav been sold out, and auoti]er l,mt issued. Tht new edltlo has been revised and is thor. oughly The author Is H. L Blanchard, a practical successful poultry. man of long experience, and who ten la an entertaining way the history of his start In poultry, describes buildings, grounds, etc, accompanied by good clear illustrations. Ha tells what feeds he uses, and what he has learned about breediag, mating, varieties of chickens he breeds, how to hatch and feed the little chicks, etc. In short this little work is a complete review of he best methods of poultry raisiag under northwest conditions. Last year Mr. Blanchard made a clear profit of $2.79 per hen from a flock of 200 hens. It Is the best nook for the money tl TM beginner In this settles can get. The Cathellc Progress, SeatOe.. will mall tt I:,, ,u, ddress 11DOn rPcelpr of 2t€,. :JAMES T. LAWLER ATTORNEY AT LAW 314 6lobe Block SEATTLE, WASH with air slaked lime. Plow or spade Linen blouses made in shirt waist them up after using the disinfectant tashion; but more elaborately modeled and sow them to oats in the spring or and trimmed in a manner to make wheat and rye tn the fall. Let the them intergal parts of the eoat ana grain get well sprouted before the poultry are again allowed to use the skirt suits with which they are to be runs. Such precautions will often pre- worn, must be oonnted among the vent serious trouble and should always praotical suit blouses, and a new Jap- be observed wherever permanent poul- nese linen is attaining much favor as tw runs are used. a serviceable materml. and a half pounds; cowpea, alfalfa or clover hay, six pounds. Another is heavy ars. Naturally if lightning eight to twelve pounds of corn and cob should strike a building In which an meal, with all the alfalfa or cowpea incubator is being operated or hens are hay the cows will eat. The third ration sitting, the eggs would be likely to be mm That Old Thunder "Gnu." Thunder oes not kill chicks in the The new silk and linen batistes ap- shell nor does heavy blasting or other pear in natural flax eolors, in white, also in trots of pink, blue and Many of the patterns have ,ere woven to resemble embroidery. injured, but they might not. The thun- Tokyo is one of the newes and most der theory Is exploded and the old hen desirable of the silk linen mixtures. ’gnnot use that as an excuse for a poor hatch any longer. Entire lace dreases over white and Chicken Conundrums, Dolors are in vogue. In every fast,nee Why is the first chicken of a brood like the mainmast of a ship? Because the foundations are lined with one or It's a little forward of the main hatch, more thioknesses of chiffon or muosse. Why la a.chicken Just hatched like line de sQie. a cow's tail? Never seen before. Why should not a chicken cross the Long, unbroken lines, panel effec road? It would be a fowl proceeding. Why is a hen Immortal? Her son axe,given to gowns made of oanvas never sets. 'weaves, silk, satin foalard and crepe [ de ohine, by the use of braids, insar- is eight pounds of corn and cob meal or seven pounds of cornmeal and fern pounds of'cottonseed or gluten meal. To all the above rations add as much • traw, corn fodder or sorghum hay as the cows will 'eat. Bran For DalrF Cowa. Good wheat bran Is one of the very best foods that can be fed to the dairy cows. Bran is rich hi protein, the very element out of which blood "Is made, and blood is the fluid out of which milk |! made, Diving other foods to propex- ly sustain the body will,Increase the profits of the dairy, Special to Farmers OUR GREAT COMBINATION OFFER The RANC, H AND THIS PAPER, BOTH ONE YEAR Do you want to nlakc more moncy on your farnl. ()f course you do, and the best Way to do it is to find out how others who are more successful do it, by subscribing for a good agricul- turM paper. The Ranch. Seattle, VZash., is the best agricul- tural paper we know of, and excels all others in giving just such vahtable pra<tical information as the farmer wants. It is adapted particularly to the Northwest. Contains farmer ex- periences on crops and methods. Short cuts for ranch work; the mistakes, fa.ilures and successes, telling what to avoid and what to follow. It has a garden depaTtment, a stock and dairy department, horticulture and poultry departments, a.]! of which are ably edited by well-known, practical and experienced farmers. Subscribe now and get both papers one year for $1.75. Retail at once to The Catholic Progress. i .... €=€€#.. €€. ’ €... €€ €€€ ...... €... :€:.. ’,, €€€€€_ Full Iine of CREAMERY and DAIRY APPARATUS De Laval Cream Separators. i BUHL Milk Cans. 119 SEOOND AVE. SO. - ....... SEA.TTLE, WASH', i,4.,.=:=€ € € : :: :::,: :,:€ € : %:::: :,:€ € € €' €€ # € € € €# € ’ € ’= €€ # /