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HEROINE
Cleanses the Liver of Bile
Sweetens the Breath
Purifies the Bowels
Corrects Dizziness
Restores Energy and Cheerful Spirits
Price 50 cents
JAS. r. BALLARD, Proprietor ST. LOUIS, MO.
2X2
VlllllIII III111 111 III IH III!IIfTTT
For sale at Union Saw Mill Co. Store.
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Forage Crops for
Arkansas
Eight 8tutfie* In Supplementary
Farm Feed*.
EDITOR’S NOTE.
The Extension Division of the Uni
versity of Arkansas, in co-operation
with the United, States Department of
Agriculture, will oiTer this year,
through this pej>er. a free correspond
ence course in Forage Crops as ap
plied to Arkansas conditions- These
lessons will appear in this paper at
Intervale of six weeks. Those who
wish to take -.this course should
write to the r.’irector of Exten
sion of the University of Arkan
sas. Fayetteville, stating name, age,
occupation, and stilting rtiat he (or
■he) proposes to carry the work
through for the etgtit lessons. A farm
ers' bulletin widl S e sent to supple
ment each lesson, p.rovided a question
blank be sent liack .covering points in
each lesson. Tljese blanks will be sent
with each bulletin. .Preceding lessons
will be sent on request. The studies in
Forage Crops will inchude: (1) Classes
of Forage Cro.ps, (2) Alfalfa, (3) Clo
vers, («) Pasture and Hay Grasses, (5)
The Sorghum:*, (6) I’eas and Deans, (7)
Silage, and (8J Curing and Saving Hay.
Ml. CLOVERS.
Earl Kilpatrick, Extension Agrono
mist, Univ-ursity ot Arkansas.
A large variety of clovers can be
grown in Arkansas. The acreage
should be increased many times. The
clovers belonj; to that class of plants
known as sodl builders. They have
the power of using the free nitrogen
from the air. This abOlty is due to
the action of certain bacteria which
form nodules. on the clover roots. It
these crops are grown and pastured
off, turned tender, or fed to livestock
and the manure returned nitrogen will
be added tc» the soil. When any ot
the clovera except Japan clovers are |
■own on lajtd where they have never
been before the soil should be inocu
lated with the soTl metliod or by the
pure culture method.
The clovers may be divided into
three classes. Frist, those which live
for two or more years as Red, Alsike,
White or white blossomed sweet clo
ver. Second, summer annuals or those
which are seeded in the spring and
mature and die in the fall as Japan
clover. Third, winter annuals or
those which are sown in the summer
or fall and mature and die the fol
lowing summer as Bur and crimson
clover. Kach group has its place in
the cropping system.
Red Clover lasts for only two years
tinder ordinary conditions unless it is
allowed to reseed itself. It makes its
best growth on a clay loam soil. Good
drainage and a liberal supply of lime
In the soil is essential. The usual
rate of seeding is 12 to 15 pounds to
the acre when seeded alone or 6 to 8
pounds pere acre in mixture with
grasses. Best results are usually se
cured by seeding in September, spring
seeding may be done, but then there
Is danger of damage to the young
plants by the weeds or dry weather
during the summer.
Alsike clover Is adapted to soils or
a wet nature. It will grow on soil that
Is deficient in lime better than any of
the other clovers. It is often seeded
in permanent pastures or meadows
along with grasses on soils that are
poorly drained. The usual rate of
seeding is 6 to 8 pounds per acre.
Japan clover or Lespedeza is a nat
ural growth especially in the south
and eastern part of Arkansas. It does
well in a mixture with Bemuda, or
after oata and wheat. Seeding should
be done the latter part of February
or March. The seed may be broad
casted on the Bermuda sod or on the
■wheat or oats and harrowed in. On j
■wheat or oats seed at the rate of a1
bushel per acre. Four or five pounds
per acre will serve as a start on Ber- J
mud a. IfwlTl reseed itself each year
if given a chance.
Crimson and Bur ('lover should
be grown more than they are. They
grow when other crops are not grow
ing. They hold the soil from wash
ing. Plant foods that would be lost
during the winter and spring are
taken up and retained. They furnish
a splendid pasture during the spring
and sometimes during the winter, it
pastured off or turned under they fur
nish a large supply of humus and nit
rogen to the soil. Both of these clo
vers should be seeded in the last of
August or September. They may be
broad casted in the cotton or corn
middles and covered with a harrow.
The rate of seeding ts 15 pounds of
crimson clover and two or three bush
els of bur clover in the bur per acre.
A bushel of bur clover in the bur
weighs ten pounds.
Bur clover is particularly adapted
for growing with Bermuda. It fur
nishes a pasture during the winter
and spring when the Bermuda is not
green. Part of the bur clover seed
have a hard coat so that they may
lay in the ground for several months
before sprouting. Because of this
fact the crops will reseed itself from
year to year when once started tf
some of it is allowed to seed each
spring. If sown late bur clover seed
often germinate poorly. Mr. A. I).
McNair has found that if the seed are
soakeu in cold water, put in boiling
water for just one minute, put back
in the cold water, and sown, the per
centage of germination will be in,
creased many times.
The following Farmer's Bulletins
should be read, “Bur Clover" Bulletin
No. 693, “Sweet Clover" Bulletin No.
4S5, “Crimson Clover” No. 550 and
597, Eespedeza or Japan clover. No.
441. These bulletins may be secured
by writing to the Extension Depart
ment, Fayetteville, Ark., or to the De
partment of Agricu’ture, Washington,
C. C.
Air Tank Plays Valet.
When the safety valve on the air
tank of the launch Gladys stuck. Dyke
Thorpe, who was snoozing on the
deck, had all the clothes blown off his
body by the explosion and was hurled
naked but uninjured into the sea. So
great was the force of the explosion
that the heavy deck planks were torn
up and the engine and cabin entirely
demolished.
The Gladys, a seagoing iaunoh, 35
fee* long, is heavily constructed. The
air tank which caused the damage is
a small one used for compressing air
to blow the siren. Nothing but the
hulk of the boat was left after the ex
plosion, and a rope being secured the
remains were towed ashore by Thorpe.
Thorpe's companion, William Sou
der, who was in the cabin at the time
of the explosion, was uninjured.—Loe
Angeles Times.
Orcharding and
Gardening
Eight Studies in Handling the Or
chard and Garden.
EDITOR'S NOTE.
The Extension Division of the Uni- |
versity of Arkansas, in co-operation
with the United States Department of
Agriculture, will offer this year, |
through this paper, a free correspond- j
ence course in "Orcharding and Gar
dening," consisting of four lessons in
each subject. These lessons will appear j
in this paper at intervals of six weeks.
Those who wish to take this course ,
should write to the Director of the Ex- '
tension Division of the University of
Arkansas, at Fayetteville, stating
name, age, occupation, and stat
ing that he (or she) proposes to
carry the work through for the eight
lessons. A farmers’ bulletin will he
sent to supplement lesson No. 1, and
later for each lesson, if the question
blank be returned for the preceding
lesson. These blanks will he sent with
each bulletin. Preceding lessons vs ill
be sent on request. The lessons on ‘‘Or
chard,’’ "Orchard Management," "Har
vesting and Marketing,” and "Fighting
Insects and Diseases.”
III. HARVESTING FRUIT.
J. S. Knox, Extension Horticulturist,
University of Arkansas.
One of the most important ques
tions that comes to every fruit grower
is, “How can I harvest my crop oi
fruit so that I can get the best possi
ble price for it?” The answer to tnc
question comes in knowing when to
pick and how to pick and the best
methods of grading and packing, then
| using these methods. One can use the
most up-to-date methods of growing
fruit, and may have the most perfect
fruit possible and still fail to get a
good price for the fruit if he falls
down on the above factors. Putting
any and every kind and grade of fruit
upon the market soon causes a glut
on the market, and herein is deter
mined largely the success or failure
i in marketing the crop.
When to Pick: How can I know
when my fruit is ready to pick is a
question that comes to every young
or inexperienced orchardist. The an
swer to the above question can be
found in one or more of the following
ways for apples. (1) By the color of
i the fruit. When a fruit becomes about
; the characteristic color for that va-'
riety it is generally, though not at
ways, ready to pick. Varieties like
i Gano, Arkansas Black or Black Twig
can be judged by color largely. (2)
Ease of separation of fruit from the
tree. If ready to pick the fruit will
separate easily by a ge.ntle side pres
sure or uplifting of the fruit. This is
a very good method for all varieties
| (3) By color of the seed. This meth
I od is often used for green colored va
rieties—picking when the seed becom*
real brown in color. (4) By flavor oi
the fruit. When a fruit develops tht !
flavor that is characteristic for that
variety, it is ready to pick.
With peaches the color and springi
ness of the fruit is the principal guide
for picking. By taking a peach in the
hand and exerting a gentle pressure,
if ready to pick, there will be a de
cided springy feel. You will observe
that a green peach is firm and doe®
not possess this characteristic feel.
Take a green peach in one hand and
one that is ready to ^>ick in the other
and exert about the same pressure on
each. Note the difference.
For fruits like cherries, plums
grapes and strawberries, color is per
haps the chief factor in determining
when they shall be picked.
Pears are generally picked ratliei
green and allowed to ripen in the
shade.
How to Pick. The best method ol
picking depends upon the kind of fruit
to be picked and that method enables
one to gather the fruit with the least
amount of labor and with the least
bruising or rough handling is essen
tially the best method. If trees arc
headed low and kept properly pruned
the fruit will not be so high frou;
the ground, consequently the use ol
high ladders will be largely dispensed
with.
The picking receptacle should be at
smooth as possible to prevent any
bruising of the fruit, and if the recep
tacle has a padding or burlap or siml
lar material, it will help a great dea1
here. Place the fruit in the receptacle
gently. Avoid all rough handling as
much as possible. In picking, try tc
avoid the breaking off of fruit spurs.
Grading: All fruit should be care
fully graded before packing. Here is
one of the most essential points foi
the fruit grower in Arkansas to ob
serve. Too often it is the case that
the baskets are carried in the or
chard and filled with the fruit just as
it comes from the trees. Many times
this last summer in my work in the
orchards of the state I found this tc
be the case. These baskets are noi
repacked, but are placed in thp car ir
that shape. There are a few men
however, who are grading their fruli
and these men are the ones who get a
profit from the business. To be sure
it is more expensive but the highei
price received for the fruit far more
than meets this extra expense. Then
too, it is such a satisfaction to have
things look attractive and know thai
the buyer will be well pleased witk
his purchase.
Packing: If you have fancy fruli
put it up in a fancy package. It wil
pay you as it lias done thousand ol
growers in the Northwest. Appear
ance sells thousands of bushels ol
fruit every year so make your fruli
look attractive by puting it in th*
standard box. These boxes must Of
new and clean and if they are linec
with newspaper and each individua
fruit is wrapped in tissue paper it wil
add a great deal to the appearance.
LODGE DIRECTORY
ROWLAND LODGE No. 594 F. & A.
M.meets every second and fourth Satur
day evenings at 7:30 o'clock. Visiting
Masons always welcome.
L. M. Despain, V/. M.
C. A. Berry. Sec'y.
HOWARD CHAPTER. No. 122. R. A.
| M.—meets every first and third Thurs
day evening at Masonic hall. Visiting
companions welcome.
L. G. Gibson. H. P.
D. F. Collett, Secy.
j HUTTIG CHAPTER No. 320. Order of
1 the Eastern Star, meets every first and
third Friday evening at 7:30 o'clock.
Visiting brothers and sisters welcome.
Mrs. J. A. Brignac, W. M.
Mrs. L. G. Gibson, Sec’y.
HUTTIG LODGE No. 348 I. 0. 0. F.
meets every Tuesday evening. Visiting
brethern cordially invited to attend.
E. L. Ware, N. G.
Harlan Sehon, Secy,
HUTTIG REBEKAH LODGE No. 66,
meets every Monday night at 7:30 o'clock
Visitors are invited.
Mrs. Lou Milstead, N. G.
Miss Murray Pilkir.ton, Secy.
SWEET BAY CAMP No. 411 W. 0. W.
meets every first and third Saturday eve
nings. Visitors made welcome.
C. A. McCormick, C. C.
J. C. Bridges, Clerk.
RAILROAD TIME TABLE.
St. Louis. Iron Mountain &, Southern
LITTLE ROCK & MONROE RY.
South North
5:25 a. m Huttig 3:23 p. in
7:55 a. m Monroe 1:00 p.m
local. *
Leaves Arrives
11:55 p. m. Huttig 12:15 p. m.
St. Louis, Iron Mountain & Southern
FARMERVILLE A SOUTHERN HY.
North South
4:42 a. m. Huttig 3:54 p. m
3:15 a. m. Farmerville 5:20 p. m
local, t
10:15 a.m. Huttig 2:25 p.m.
| tArrives Monday, Wednesday, and Fri
day from Monroe and goes to Farmer
ville.
! ’Arrives Tuesday, Thursday and Satur
day from Farmerville and goes to Mon
roe,
DKS. MAGEE & MAYIIELD
Physicians ar.d Surgeons
At Company Hospital
Office Hours—8 to 12 a. m., 1 to 6pm
Sundays—9 to II a. m., 3 to 5p pm.
Hesidence Phone 12; office 18
HUTTIG - ARKANSAS
To Our Friends
and Customers:
We extend to you our best wishes
for the New Year and hope it will
bring to you much happiness and
prosperity.
WHERE QUALITY COUNTS”
DEALERS IN EVERYTHING
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