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Show LABORATORY WORK WILL BE FEATURE"- AT LOGAN ROUNDUP THIS YEAR Correspondence The Sun. LOGAN, Dec. 13. An unusunl featuro of the Logan roundup to be held from January 24th to February Bth will be the laboratory labora-tory work to be given every morning for two hours before the lectures lec-tures begin. By this the roundup attendants will themselves learn how to mix solutions for plant diseases, to examine diseases through the microscope, to do veterinary work, farm repairing and horse showing, as well as record keeping In dairying nnd breeding. breed-ing. There will also be a special class on house pants for women.' Fatten Your Cattle Reforc Marketing. Prof. John T. Cnine III brings the following report back from the Carbon-Emery county roundups. Mnny Utah yearling steers are sold .c Eastern buyers every yenr. Big profits can be obtained by fattening them before they nro placed on the market. An Emery county bank has made 25 per cent by fattening and marketing cattle, even when they had to pay for nil the wort. Fattened stock for market is a staple product prod-uct and always finds a ready sale; which Is a sure guarantee to bankers who are anxious to lend money to stock feeders. Stock feeding must be accompanied by atock Improvement In- troduce new blood by bringing in good bulls. Cull out the poor- flH specimens and keep tho host. You may start on n smnll scnle and jB work up. It pays. Start with grades nnd work into puro breds. H Oncof the most prosperous cattlemen of Utah is a native of nl Denmark who came Into the state with little money. He bought LH lnnd, then grade cattle, then pure bred. One yenr he took nine H carloads of cattle and brought back one carload of pure bred stock. mM He now hns a business thnt nets him n yearly income of twelve 9 thousand dollars. ... sHI From 1907 to 1915 the cattle In thn United Stntcs dropped In Bl numbers from 51,500,000 to 37,000,000. Someone must supply Hfl this deficit. Lot it be Utah. Dj Recipes For Dry Curing Pork and Bacon. H Dr. W. E. Carroll, head of the anlmnl husbandry department of M the Utah Agricultural college, recommends tho following recipes M for dry curing of pork. Tho following treatments tiro probably jH more successful with smaller cuts of meat (side meat In general) M than with the Inrgc and thicker shoulders nnd hnmB. Best rcsulU H will be obtained If tho curing enn be done in a cool, moist, nnd well M ventilated cellar. Slack tho meat in n box or barrel while curing. H No. 1. Thoroughly rub into the meat n good grndo of fine salt. H Tho meat Is then piled up for two or three days when salt Is again H rubbed in. This is repented three of four times then the meat is H piled up until needed. The hams and shoulders need spcclnl nt- jH tcntlon to insure snlt reaching the bono so ns to prevent souring WM in this region. Penetrate to tho bone In two or three places with H a knlfc nnd force snlt Into tho holes. jH No 2. For each hundred pounds of meat the following mixture iH is used: Five pounds snlt, two pounds granulated sugar, two WM ounces snlt petre. Mix thoroughly, divide In three equal parts and Hl tub In one-third every three days until all is used. After keeping H the meat in a cool moist plnce for ten days or two weeks the meat is ready for the smokehouse. Other recipes will be given in the OH next letter. H |