FERTILIZERS FOB
FALL GRAIN CROPS
Most Soils of Arkansas Deficient In
Phorus While Many Are Deficient
in Both Nitrogen and Phosphorus.
By De F. Hungerford, Assistant
Agronomist, University of
Arkansas.
The prospects ar« favorable for
continued high prices for wheat and
other fall sown grain crops. Every
acre of such crops should be made to
produce its maximum yield in order
that the world may be supplied with
bread. The experiments conducted by
the College of Agriculture of the Uni
versity of Arkansas indicate that
even when prices are normal, nitro
gen and phosphate fertilizers can be
used with profit on winter wheat.
With prices such as they are at pres
ent the profits would be very much
greater.
Most or tne sons oi Ar#«nsaa oic
deficient in phosphorus, while many
of them are deficient in hoth nitrogen
and phosphorus. It is recommended
that for upland soils which have not
been maured recently, 400 pounds of
a mixture containing equal parts of
acid phosphate and cotton seed meal
be used. Nitrate of soda at the rate
of 100 pounds per acre may be
used instead of the cotton seed meal
on soils which are not too sandy. For
river bottom soils and the better
grades of upland soil, acid phosphate
alone at the rate of 150 to 250 pounds
per acre will give good results.
Raw’ rock phosphate has been found
to yield profitable returns, but it is
slower in its action, sometimes re
quiring two or three years to produce
results. In the present crisis, there
fore, it is urged that the more read
ily available acid phosphate be used
in order that large, immediate re
turns may be had.
Fertilizers should be ordered at
once. The indications are that the
freight car shortage will be more acute
this season than ever before, and since
most other commodities will be given
precedence over fertilizers, hence or
ders made late in the season are
likely t« be subject to many delays.
PROTECT GRAIN FROM WEEVIL.
By Geo. G. Becker, State Entomolo
gist, University of Arkansas.
All the peas and beans which Ark
ansas may raise may be rendered
useless for food, and all of the corn
raised either for stock or human con
Miwptlwi might dctwlwftte in value
at the rate of three cents per bushel
per month for every month that it is
in storage after the first of Novem
ber, unless Arkansas farmers take
steps to prevent the ravages of va
rious grain weevil. These losses can
be prevented by the use of lime and
by proper methods of storage.
Lime Dust Method.
In the case of peas and beans, the
work of weevils can be readily kept
In check by storing them away in
lime dust. For this purpose use air
slacked lime dust. This is commonly
found as waste in many lumber yards.
Mix the peas or heans together with
the lime at the rate of one part, by
weight, or lime dust to two parts, by
weight, of beans or peas. The peas
or beans may then be stored away
with the lime in sacks, barrels, boxes
or other containers.
Weevils in corn can he prevented
by husking the corn in the field. In
so doing you will leave most of the
weevils in the field. Moreover, corn
when stored with husks on will be
subject to about four times th->
amount of damage done through wee
vils than unhusked corn.
In husking, have a division in the
wagon bed, on one»side put all the
badly infested ears, and the other put
the sound ears. A box may be at
tached to the back of the bed to re
celve seeds ears. In storing, put all
the sound ears in the back of the bin
and those which are infested in front
of the bin so that the latter will be
used up first.
In collecting for seeds ears, select
ears with tight husks and well cov
ered tips. If this is borne in mind it
will be possible in time to select a
strain of corn which will be practi
cally weevil resistant.
RYE.
Fine Pasture Crop.
One of the best crops to be used
for fall, winter and early spring pas
ture is rye. This cereal is very hardy
and seldom winter-kills in this state
It makes a rapid growth and does
well during weather loo cool for
wheat or oats. As a green manure
crop it is ready to be turned under
in the spring before either wheat or
oats. It is a very suitable crop to
be planted between rows of cotton
even on poor soil, for pasture or
green manure.
The Abruzzi variety, which is be
coming popular at least in the South
ern two-thirds of the state, is some
what earlier than common rye and as
a rule produces larger and better
grain. At Monticello, Abruzzi rye was
much more satisfactory than common
rye. Abruzzi rye is not as hardy as
common rye in northern districts of
the state. Rye is usually planted at
the rate of four pecks per acre. It can
be planted somewhat later than
wheat, but otherwise the culture is
the Bbiftftj
USE OF CORNMEAL
Few Housewives Know It Will
Make “Light” Bread.
Can Be Utilized in Any Proportion Up
to 25 Per Cent'in Combination
With Wheat Flour, Say
Government Experts.
It mny not be generally known to the
housewife that cornmeal lends itself
to the making of “light” bread In com
bination with* wheat flour. It cannot,
of course, replace wheat flour entirely,
but may be used in any proportion up
to 25 per cent of the total flour re
quired and still produce an attractive
loaf of bread. Although its volume
may be somewhat smaller and its tex
ture somewhat poorer than if made
from all-wheat flour, such a loaf will
be light and spongy, with a rich brown
crust, wholesome and very palatable.
Two methods for wheat-and-corn
bread have been formulated and test
ed by II. L. Wessling, assistant chemist
in the bureau of chemistry, United
States department of agriculture. Ac
cording to one method, the raw meal
is employed directly in preparing the
dough and no extra time or labor is re
quired in making the bread tlds way.
According to the second method, the
meal is partially cooked before intro
ducing it into the dough. While this
does entail a slight amount of addi
tional time and labor, the result is a
loaf of bettor quality, which well re
pays the extra effort expended.
The first method calls for the use of
the following ingredients—enough for
four lonves:
lwo uiiu uue*quaner yuuuua
two and one-quarter scant quarts of
sifted bread flour.
Three-qunrters of a pound (or two
and two-thirds cupfuls) cornmeal.
Two cnkes of compressed yeast.
Three level tablespoonfuls of sugar.
One and one-half level tnblespoon
fuls of salt.
About one quart of liquid (water,
ndlk or equal parts of milk and wa
ter).
Three level tablespoonfuls of short
ening, If desired.
If ndlk is used, It should be scalded
and then cooled until lukewarm. Less
yeast may be used, but more time for
rising will then be required.
Make u sponge with two pounds of
white flour, the yeast, salt, sugar and
the lukewarm liquid. Cover and set
in a moderately warm plnce to rise,
where it will be free from drafts and
where the temperature will be between
80 and 88 degrees Fahrenheit. When
the sponge has become very light,
which should occur within two hours,
beat It up thoroughly, add the softened
shortening, if this is to be used, and
gradually work In the remainder of the
wheat flour, which has been sifted with
the cornmeal. Knead the mixture un
til a smooth and elastic dough has
been formed, which is fairly soft, but
not sticky. If the dough is too stiff, or
too soft, add a little more water or
flour ns required, kneading well after
■ach addition. Cover and set back to
rise again until double in volume,
which will require from one to two
hours. Knead lightly, divide into three
or four approximately equal portions,
reserving a small ball of dough for an
“indicator.” Place this ball of dough
in a small jelly glass having straight
sides, which has been slightly warmed.
.Vote the volume of dough in the tum
bler and mark the gloss at twice this
volume.
Mold the loaves and place in slightly
warmed and greased pans. Place
these, together with the glass contain
ing the “indicator,” in the same warm
place and let rise until the “indicator”
shows that it has just doubled in vol
ume. Then place the loaves in the
oven, which should be at a good steady
iient (400 to 425 degrees Fahrenheit),
and bake 45 to 50 minutes.
In the second method the ingredi
ents are used in the same proportions
as for the first, except the liquid. The
directions are as follows:
Put two and two-thirds cupfuls
(three-quarters of a pound) of corn
meal into a double boiler or a vessel
which can be placed over another one
containing boiling water. Add to the
meal three and one-half cupfuls of cold
water; mix thoroughly and bring to the
boiling point, stirring frequently. Al
low the meal to steam for at least ten
minutes, then cool it until lukewarm.
To this scalded and cooled meal add
the salt, sugar, one cupful of flour and
the yeast, rubbed smooth and mixed
with two cupfuls of lukewarm water.
Mix thoroughly, coTer and set in a
moderately warm place to rise as di
rected in method No. 1. When this
batter (or sponge) has become very
light, which will require about two
hours, beat it thoroughly, add the soft
ened shortening, if it is to be used, and
the remainder of the white flour (two
pounds or quarts). Knead thoroughly
until it is smooth and elastic. Should
the dough be either too stiff or too soft
add water or flour, a little at a time,
working it in thoroughly, until the
dough is of the proper consistency.
Cover and set back in its warm place
to rise until double in bulk. Then mold
into loaves and finish as directed under
method No. 1.
Possible Advantage.
Wederly—Can the girl you are en
gaged to marry swim?
Singleton—Really, I don’t know. But
why do you nsk?
Wederly—Because if she can you
ought to be happy. Any girl who ctn
swim knows how to keep her mouth
[strut.
DEADLY SNAKES MADE STUDY
“Garden of Serpents," In Brazil, Is
Maintained for the Production
of Serums.
Brazil’s “Garden of Serpents” is one
of the most Interesting, though to
some, repulsive sights in the world,
and is maintained purely for scientific
purposes. It is located at Butauta,
Brazil, and occupies in all some 700
acres. Here are the laboratories which
produce serums for the cure and pre
vention of the effects of snake bites.
The snakes used in preparing the,
serums are kept in a small park, con
1 tainlng numerous dome-shaped shel
ters, which is surrounded by a wall
and a ditch filled with water. Other
specimens are kept in a similar park
near the main building, in order to
study their habits, favorite food, the
very diverse venomous properties of
•various species, and the best method
of escaping their attacks. The hot and
moist forests of Brazil contain many
venomous serpents, but the slightest
noise alarms the peaceful and timid
reptiles, which attack only those per
sons and animals that tread on them
or destroy their lairs. The principal
families are the Bothrops and the Cro
tales, or rattlesnakes. The Bothrops’
venom decomposes the blood and pro
duces internal hemorrhage, with in
tense congestion of the liver, kidneys
and brain, while the venom of the Oro
tales paralyzes the respiration, circu
lation and vision, and usually cuuses
death within twenty-four hours. Euch
venom requires its special antidote.
The laboratory heuds prepare a serum
for each, and also a polyvalent, or com
pound serum, which is effective against
all Brazilian snake venoms, for use
when the species of the attacking
snuke is unknown. The serums are ob
tained from young and sound horses
and asses, which receive, at Intervals
of five or six days, Injections of venom,
increasing from one-twentieth milli
gram to one gram. A year’s treatment
is required to produce perfect immun
ity and an effective serum. The poly
vulent serum is obtained by injecting
the venoms of Bothrops and Crotules
alternately. The animals thus Immun
ized furnish antivenom serum for a
long time if they receive a fresh in
jection of venom after euch extraction
of serum. Tubes of serum, with hypo
dermic syringes, are seut gratuitously
to hospltuls, municipalities und poor
patients. Others are sold at low
prices or exchanged for live snakes.
Serums for pest, diphtheria and
tetanus also are produced by the
usual methods.
Hard Command to Obey.
Josephine is two mid one-half years
old. The morning after her father had
taken off his mustache when he eume
into the bedroom to play with her, she
eat up in bed, studied him carefully for
a moment, and said In an Indignant
tone, “where is it? Put it back."
RAILROAD TIME TABLE.
£t. Louis, Iron Mountain & Southern
LITTLE ROCK * MONROE RY.
South North
7:45 a. m.Huttig.3:69 p. m
9:50 a. m Monroe 2:07 p. mj
local. *
Leaves Arrives
11:25 a. m.Huttig . 12:30 p. m.
St. Louis, Iron Mountain & Southern
PARMERVILLE A SOUTHERN RY.
North South
5:22 a. m. Huttig 2:32 p. m
7:21 a. m..Farmerville 6:45 p. m
local, f
10:10a. m.Huttig 2:22 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.
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.
T. B. Weaver, W. M.
V/. P. Reasons, Sec’y.
HOWARD CHAPTER, No. 122, R. A.
M.—meets every first and third Thurs
day evening at Masonic hall. Visiting
companions welcome.
J. M. Gibson, H. P,
C. A. Berry, Secy.
j ZEDEKIAH, COUNCIL. U. D.. R. &
j S. M.—Meets every fourth Wednesday
i night of each month. Visiting compan
ions welcome. T. B. Weaver, T. I. M.
R. N. Benson, Recorder.
HUTT1G CHAPTER No. 320, Order of
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. O. F.
meets every first and third Tuesday eve
ning. All brethern cordially invited.
H. C. Bedford, N. G.
Harlan Sehon, Secy.
HUTTIG REBEKAH LODGE No. 66,
meets every Monday night at 7:30 o'clock
Visitors are invited.
Mrs. Wilkie Frost, N. G.
Mrs. Murray Maroney, Secy.
SWEET BAY CAMP No. 41 1 W. 0. W.
meets every first and third Saturday eve
nings. Visitors made welcome.
Lester Malone, C. C.
J. C. Bridges, Clerk.
Sweet Bay Circle No. 145, W. C..
meets every second and fourth Thursday
night at 7:30 o’clock. Visitors are cor
dially invited.
Mrs. E. S*Etheridge, Guardain,
Mrs. J. C. Bridges, ClerJE"
§
1
I
Summer Wear
For Men
For Women
For Children
For summer comfort nothing can
compare with the Union Suit. We
have a large stock in all grades and
prices we will be please to show you.
Our line of Cool, Comfortable
Shirts and Waists are just what you
need and they sell at prices to suit
the pocketbook of all.
Quality Higher
Than Price
In this era of high prices
the above is a daring state
ment to make, but we are
fully prepared to make
good on it.
Our superb line of
SHOES for MEN carries
exactly the qualities that
every man values above
price.
Our splendid line of
SHOES for WOMEN have
all the same qualities.
These shoes are the peers
of any now on the market.
Wear them once—you’ll
keep right on.
§
We SELL Goods
We GIVE Service
We carry at all times a large and
varied stock of Men’s Clothing
and Furnishings to SELL.
We also have on hand at all times
a stock of courtesy and efficient
service to GIVE.
Our Clothing SATISFIES.
Our Service PLEASES.
We ask an opportunity to Satis
fy and Please you.