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Show ''t THE RICH COUNTY NEWS, RANDOLPH, UTAH worn 11017 OF MIDDLE AGE WATER IS . PRIME May Escape die Dreaded Suf ferings of that Period by Taking Mrs. Blocks Advice REQUISITE Labor of Watering Stock Can Bo Eliminated by Installing , Automatic Bowls. Prao-ticall- y During Change of Hopkins, Minn. Life I had hot flashes and suffered for two years. I ydia E. Pinkhams . Many dairy farmers are still depending on their hired help to lend the cows to the watering trough for water during the times they are confined to their stalls, depending on the workman to remember when a cow may need water and requiring much of the Compound advertised in Vegetable the paper and got good results from taking it I recommend your medicine to my friends and you may publish this fact as a testi- mans valuable time in watering the stock. The labor of watering the stock can be practically eliminated and at the same time the milk production of the cow increased by installing sanitary, automatic watering bowls. Most dairy farmers realize, the Importance of an abundance of pure water for the cow, but do not realize the cost of labor consumed In watering the cow, nor the importance of the cow getting her drink just when she wjmts it, says Dairy Farmer. About 87 per cent of the milk If water. A cow requires 8 gallons of water to produce 10 gallons of milk, besides the water she needs for her body. She requires 2 pounds of water for each pound of milk produced. feed to inWiry supply crease milk production and neglect to give her sufficient water? In answer to letters sent to dairy farmers in 15 states using various makes of water bowls, which will allow the cow to drink at any time, 65 high-price- monial. Mra.RoB-e- , Block, Box rt 542, Hopkins, Minn. It has been said that not one woman in a thousand passes this perfectly natural change without experiencing a train of ana sometimes ainfu) lose dreadful hot flashes, sinking spells, spots before the eyes, dizzy spells, nervousness, are only a few of tne symptoms. Every woman at this age should prefit by Mrs.Blocks experience and try Lydia E. Pinkhams Vegetable Compound. If you have the slightest doubt that Lydia E. Pinkhams Vegetable Comwill help you, write to Lydia E. am Medicine Co., Lynn, Mass., about your health. Your letter will be openea, read and answered by a woman, and held in strict confidence. - K d , Do you know Here is a' story which is related with great gusto throughout the length- - and breadth of Green county, Wisconsin : ' Chris Both of Monroe is a manufacturer ahd wholesaler of American Swiss cheese. He knows who came from the secrets of the cheese-makeSwitzerland to Green county in 18JfS. He makes good cheese, admits it and doesnt care who customers even knows it. Some went so far as to tell him his American Swiss cheese was better Swiss cheese than Swiss Swiss cheese. Chris had a bright idea one day. He decided to find out just how much better was his American Swiss cheese than the Swiss Swiss cheese. So he wrote to Switzerland and ordered the very best Swiss cheese that could be had In due time the Swiss Swiss cheese arrived in Monroe: Chris, all impatience, made haste to open the shipment. Voluminous wrappings were removed one by one and at last the very best Swiss Swiss cheese was revealed in all its beauty. And on it was stamped the famihar legend : " Chris Roth, Monroe, Green County, Ww.. U. S. A." you can roll ctaartftoTor lOcts . from one bag of rs well-satisfi- ' importance of Water Supply for Cows By FRANK GEORGE. Is Realized by Many Dairymen. replies stated that there was a saving hour of labor ranging from one-hato five hours per day. An approximate average of these would be about 1 hours, depending upon the size of the lf herd. CATTLE DAIRY Succulence NEED SILAGE It Supplies la Very Neces- sary for Large Milk Production Cheapest of Feeds. Silage is the best and cheapest form to store succulent feed. in which Many forage crops can be mode into silage, but corn, where it can be grown successfully, makes the best silage. Good silage depends upon cutting the crop at the right stage, fine cutdistribution, thorough ting, even packing and plenty of moisture in the cut material. When rightly put tip tand carefully fed, there. should be little if any loss through spoiling. Silage is well suited for feeding to all live stock. Dairy cows need It perhaps more than other classes of animals, because the Pueeulenee it supplies is very necessary for large milk production. It is a cheap and economical feed for beef cattle, from breeding cow to fattening steer. Sheep like it, and it is well suited to their needs. Even horses and mules may be fed limited quantities of good silage with excellent results. OBTAIN PROFIT IN Prices Have Slumped While Price of Butter Still Remains at Feed blue-gras- High Figure in Cities. . i' ' ' Feed prices down 50 per cent or more and butterfat prices still high should mean that men who are now milking cows or who get into the dairy business willlsinake money. Corn and alfalfa have made decided drops in price, while butter is still retailing around 60 cents a pound in these cities. Hence the best way to mar- ket these two feeds would appear to be through stock, especially milk cows, A few good milk cows, with feed as cheap as it now is. assures an income and should mean a good profit. FAULT IN CREAM fair-enoug- best-inform- SEPARATOR Often Happens That Foreign Matter Lodges If the in Screw Causing in the Flow. flow from the cream spout of the separator seems smaller than ordinarily,$it usually pays to investigate. In spite of all precautions, it often happens that foreign matter lodges in the cream screw thus causing part of the cream to be retained 'with the skim milk. A test of the skimmilk will tell. f should be used. And suru enough, when they prepared a medium that suited them and tried a certain one of the thousands of bacteria upon it, the mystery was solved. Consider what this discovery means to the American people. We are habitual consumers of such a vast quantity of Swiss cheese as to make necessary the importugh - of 20,000,000 pounds of it in a year. Why should not that demand be met with n products? A few years ago it might have been argued that nothing was comparable to the cheefee made in Switzerland. But not so now. In fact, many Swiss cheese experts have stated that the Swiss cheese now being manufactured at Grove City, Pa., under the supervision of the dairy division pt the Department of Agriculture, is as good as the imported article, If not better.1' At present some 0,000,000 pounds of Swiss cheese are produced in this country annually. Regrettably, too much of It is of mediocre quality. But with the application of the methods perfected by the dairy division, which make it possible to control the factors influencing ripening as flavor, it is confidently felt thatithe day is not far off when all of the domestic Swiss cheese will be of high qunlity, and that the supply will be adequate at least to satisfy the tastes of Americans who now prefer the imported article. Already two carloads of American-mad- e Swiss cheese have been exported to Switzerland sent right into the country where Swiss cheese making has been the leading industry for more than five centuries. That is a real Instance of carrying coals to Newcastle. And the Swiss people are finding that the coals are hot, for they are shrewd enough to perceive that now that America can manufacture the finest grades of Swiss cheese, Switzerland has a real competitor in the Swiss cheese-makinindustry. The quality of Swiss cheese from a commercial standpoint is graded by the size, number and uniformity of the holes. Cheese that has a number of small holes or no holes at all is of Inferior grade. Pinholes are the result of the use of poor grades of milk, improper handling, or layk of cultures. Some of these defects are overcome by the use of certain kinds of bacteria kept in pure culture, particularly where the cheese is gassy or niszler. The discovery of these bacteria was first made In the laboratory of the dairy division. The holes and flavor In Swiss cheese are developed by the use of another culture, an organism also discovered by the dairy division experts." The Secret of Roquefort Now consider what dairy division experts have accomplished with another cheese, the Roquefort a cheese that grows better, the older it becomes. It is difficult to imagine that two rational human beings would fighf a dual over a piece of Roquefort cheese, yet some family writings are extant to that effect. However, these letters can scarcely be regarded as an accurate record, inasmuch as the author of- - them was a nimble-minded person more lamed for his inventive genius than tor his adherence to the truth. Roquefort cheese, however, has been known for 20 centuries, and being considered the king of all cheese" during most of that time, it is within the realm of possibility that not only one but several duels have been fought over it Indeed, one might find after sufficient search that several wars havq been wagqd in its behalf. For centuries Roquefort cheese has been made from sheeps milk by peasants of southern France, and ripened in the famous caves of Roquefort. Within a radius of 100 miles of Roquefort, half a million sheep are pastured for the purpose of pemilk production. During the one riod of lactation, some of these sheep produce enough milk to make, as much as 50 pounds of cheese. The cheese is manufactured on farms and in small factories throughout the region, and then sent to Roquefort to be cured in the caves. Several firms here located and consolidated control the worlds supply of Roquefort cheese. GENUINE BulCDurham TOBACCO dts jimrea- Acid home-grow- EFORE this article was written some fifty persons were asked: Why are there holes in a Swiss A few of them said it cheese? Was a profiteering dodge to cheat the public. Others admitted they didnt know; while sbme voiced the opinion that to punch a lot of holes in a cheese did seem to be a senseless sort 4 of a procedure. Of course a great many people know that the holes are there for a very good reason ; that they ore associated with good flavor. Without those holes there would not be any Swiss cheese that amounted to anything. But American scientists have racked their brains for years trying to learn how to manufacture holes comparable to those found in the finest products from Switzerland. They experimented and experimented. But it was no go. They could make small holes, yes, but the right kjnd of holes, holes that produce a cheese with a sweet, nutty flavor, wese as elusive as a' fox. e The scientists visited the greatest producing section of the United States. During the year 1845, 27 Swiss families had migrated to the United States with a view to launching the manufacture of Swiss cheese in this country. These people examined several locations, gnd finally settled in the hills of Green county, Wisconsin. It was here, in the first can of milk manufactured into a miniature Swiss cheese, that the American Swiss-chees- e industry was born. But when these Swiss people were questioned regarding their art they could tell nothing. From a scientific standpoint they no more knew what produced the holes In a Swiss cheese than did the writer of this article before he investigated the matter. If the cheese was good, they knew , that they had made it so by the way they handled the curd; if it was poor, the farmers knew that they had not fed the cows properly. But In this s region of the state of Wisconsin, underlaid with limestone, they recognized conditions similar to those In their own native alps, and for that reason favorable to the manufacture of a h kind of product Then the scientists went to Switzerland and tried to wheedle the secret out of the originators. But even there in the Emmental, the home of the worker did not Swiss cheese, the know the scientific principles involved. In fact, no one in Switzerland knew. The worker informed the scientists that he learned the trade from his father, and knew simply that if he did a certain thing to some gallons of milk and placed the result in a cellar a Swiss cheese would be produced Giat was considered to be the best cheese manufactured anywhere In the world. Finding the Right "Bug. returned to America no better scientists The informed thah they were before. But they would not admit defeat First of all they extracted all the bacteria that could be found in an Imported Swiss cheese. There were thousands of different kinds of bugs. Using a process of elimination they experimented with each "bug" in turn. This took some twelve years. And after it was all over, the identity of the particular cheese was bug that produced the hole In the r still undisclosed. Then the scientists connected with the dairy division, United States Department of Agriculture, concluded that although the proper bacteria lad been experimented with, a different medium Swiss-chees- DAIRYING , czzRzff$8oarrAr sstov? cm; zvl. - Sfomacir for 10 Years The making of the cheese on the farm and its NOW 0 DIFFERENT WOIMN transportation to a central point for curing is an of prove that suggestive might arrangement Eatonlo applicable to the cheese industry in ,the United Earnestly States. The cheese could be cured and ripened was wife a sufferer My from great at less expense, and probably graded and mar- acid stomach for 10 writes EL keted to better advantage, than under our pres- D. Crippen, but is ayears, different woman s ent system. since taking Eatonic. . Sufferers from acid stomach let It is curious to note that the caves in France have been formed by the slipping of the rocks Eatonic help you also. It quickly takes at the base of the Cambalou mountains. Among up and carries out the excess acidity them t are subterranean grottoes and galleries and gases and makes the stomach cool and comfortable. You digest easily, through which currents of cool, moist air circulate get the full from your food, with great rapidity, and through which tipy feel well andstrength free from bloatstrong streams thiead their way. The air currents com- ing, food repeating, etc. Big belching, ing in contact with the rocks produce rapid evapbox costs costs only a trifle with your oration, as a result of which the temperature is druggists guarantee. often lowered to 40 degrees Ft Many of the caves have been enlarged and artificial refrigeration used for the purpose of storing and curing the cheese at even lower temperatures. The secret of making a fine Roquefort cheese turns upon the development of certain molds. To be sure, most people, regard anything moldy as unfit for use. But in this case the mold is not harmful and must be present if good Roquefort A man is as old as his organs ; ha flavor Is to be developed. For several years the can he as vigorous and healthy at 70 as at 35 if he aids his organs in dairy division has been endeavoring to develop a green-mol- d cheese from cows milk. performing their functions. Keep In the first place, it was impossible to secure your vital organs healthy with employees familiar with the process of manufacture. It is not sufficient, as some people believe, to sprinkle some green mold on the curd in order to produce a Roquefort cheese. In the work of the dairy division, for a long time the mold failed to develop properly, and in' many cases did not CAPSUtESj develop at all. Special artificial curing condiThm worlds standard remedy for kidney tions had to be supplied. Ordinary refrigeration liver, bladder and uric acid trouble was not enough. To cure the cheese properly since 1696; corrects disorders; stimulates vital organs. All druggists, three sires. 1 required a very low temperature with high relative humidity and considerable ventilation. laok foe die uni Gold Medal on every bos . Praises , MANS BEST AGE g COLD MEDAL ( Sad accept no imitation Make Our Own Caves. - of experimental work, a , However, after years apparatus was perfected special an arrangement somewhat similar to that used in silk mills by means of which curing conditions could be secured and maintained, and which were in fact quite comparable to the natural conin the caves of Roquefort. ditions that prevailed America had no- Roquefort caves. Therefore it was necessary to build something just as good. And American scientists' did it Moreover, the French made Roquefort cheese from sheep's milk During the past year, by the use of the equipment mentioned, Roquefort cheese has been made commercially from cows milk for the first time In the United States, and marketed successfully in competition with the imported article. In fact, some critics have declared the cows milk cheese to be superior to the Imported sheeps ndlk product. The worst criticism of the domestic product been made Is that the cheese that has thus-fa- r is too yellow. With some commercial experience with the cheese there is every reason to believe that In the future some improvements in maim factdre will be made so as to produce a cheese more uniform and perfect, and that eieiitnnil.i a cows-milRoquefort cheese will become one of the established varieties of cheese in the United States, if not in the world. k Cuticura Talcum is Fragrant and Very Healthful Seep 25c, Ointment 25 uiil 50c, A Household Necessity for Every Home ia a box of Dr. Scoonmakere a sure preventative for Colds and La Grippe. Used for 26 years. Price 32c Send names of three of your friends and secure a free souvenir. PLUMWBL DRUG COMPANY Dept. F, WESTFIELD, MASS BUYS $1,000 CHICAGO, ROCK ISLAND and Pacific Railroad sold bond (interest defaulted), useful for exchanges: ' assets. Send remittance for one or moie, and after examining, if you arp not satisfied, return In five days and we will refund the money Remit only by P. O. order E P Scnmidt & Co., ,(Est. 1881), 7 Pine Street, NEW YORK 128 .MAMMOTH JACKS I have bargain for you, come quick, W. L DeCLOW8 JACK FARM Cedar Rapids, lowa ,, Investing for rrofit. Write for the one big C5.DC?.in Nevada- - E- - p SCHMIDT A CO. (HsC 1881), 7 Pine St., New York City, N. Y. PATENTS D 0 Advice and book free! gates reasonable Highest references Besteerrioea. KREMOULSiS-lfV Tilcn 25c. S Avenue, f hiref ' |