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About The Alliance herald. (Alliance, Box Butte County, Neb.) 1902-1922 | View Entire Issue (April 29, 1909)
M b u r- tol GROCERIES Oh! Ham U . We don't sell just "Ham." We sell Armour's "Star." The ham of hams "The Ham what am.53 Hi iS0 You Can Save Money by Trading at J. P. Colburrts cash store Imported and Home-Bred Stallions FOR SALE MBEes!!!HBHH We Have Two-year-old Colts Weighing Over 1800 Pounds Call and Inspect Them Headquarters at PALACE LIVERY BARN SMITH & WILSON, Props ALLIANCE, NEBRASKA NELSON FLETCHER FIRE INSURANCE AGENCY REPRESENTS THE FOLLOWING INSURANCE COMPANIES. Hartford Fire Insurance Company. North American of Philadelphia. Phoenix of lJlooklyn. New York. Continental of New York City. Nlugara Flro Insurance Company. Connectlcutt Flro Ooiumorclul Union Assurance Co., London Scruiatilu l'lro Ins. Co. t-tutuof Oinuha I MEl I 1 f idlH I lilt AND MEATS Jas. Graham ON THE Liverpool. Iondon und Globe Ins. Co. German American Ins. Co., New York. New llitininliire Columbia Fire Insurance Company. Philadelphia Underwriters. I'hoenlx Ins. 'o.. Hartford, Conn Tiri'iimns 1'und Insurance Co. Kochustur German Ins. Co. Office Co-Stnlrs.rictchcr lllock. Wallaces Transfer Line Household goods moved promptly and transfer work solicited. Phone i Frank Wallace, Prop'r. 1 ,-V m rv ,Jm CORNER ii Cfl ! AlWiker AGENT FOR Grand Island Granite! and I c e All kinds of Granite and Marble e Tombstones and Monuments. Lower prices and less freight than from firms farther east Wm. James, Exclusive Dealer in COAL & ...WOOD 'Phone Alliance, No. 5. Nebraska. -. ID. TE3"7" auctioni:i:i ELLSWORTH, NEBR. Col. New has had 25 years' experience and is one of the most successful auctioneers in the northwest. Dates made at this office When a Plumber is Needed send for us. We have plenty of tim now 10 attend to all c lum This is not our busy season and it wn pay you to have your PLUMBING, HEATING, FITTING, etc., attended to now before the rush of work begins. We are thoroughU posted in our business and an ordei from you will promptly put all out knowledge and skill at your service. The cost will not be grt-at. Fred Bren nan Public Stenographer Commercial Club Room Basement Phelan Opera House Blk. W&W KLLFD a MARK tWE ARE FREE FROM LICE. FOR SALE BY F. J. Brennan . ATXH im"Jn "1 niDfflr LTr Jv BBlBk T V BVkK. P B Home Course In Modern Agriculture XI. Bacteria- How They Affect the Farmer By C. V. GREGORY, Agricultural "Division, lolvd Jta1 College Copyright. 1600, by American Pre Association WE hear n Rrent deal about bacteria, or Kcrms, an they are more popularly called, but few people know what they really are. Although they arc so Binnll that It would tako soictnl thousand together to make n pot large enough to be seen with the naked eye, yet their Importance to the farmer Is not measured by their size. Bacteria are tiny plants, each com posed of n singlo cell. Those cells aro of various shapes and sizes. Some arc round, some long and some shaped like a corkscrew. Some aro found singly and some In groups. Somo cannot move at all, some more by twisting themselves about, and still others have long, tall-like flagella by which they move themselves along. Bacteria aro made up of a clear, Jellylike material called protoplasm. This protoplasm Is surrounded by a harder cell wnll. There Is a great difference In the thickness of these cell walls, and on this thickness de ponds to n largo extent the ability of the germs to withstand unfavorable conditions. Those with thin cell walls can be killed easily, while the thicker walled klndB aro very dllllcult to ex terminate. Bacteria propagato themselves by dividing. One cell dlvldcB Into two. Each of theso two grows to full slzo and divides again, and so on. Under favorablo conditions thin process may bo repeated every half hour. At this rate tho descendants of one germ would In ten hours number moro than a million. At times tho part of the protoplasm of a germ will gather Into a round, comparatively hard mass, called a spore. The rest of tho cell then crum bles away. This Hpore Is Inactive, but possesses much greater powers of re sistance than when In tho active state. Theso sporus often remain nllvo to start tho Infection nfrcsh after the active bacteria have all been killed by disinfection. Bacteria, llko higher plants, have definite requirements for growth. One of the most Important of these Is mois ture. Drjlng will not kill bacteria, but It will stop their multiplication. An other essential, to bacterial growth Is warmth. Cold, llko dryness, will not kill them, but It will stop them from multiplying. This Is the reason that the souring of milk or the spoiling of moat, which Is caused by bacteria, goes on much moro slowly or not at all when they nro kept In a cold place. One of the principal foods of bacte ria Is nitrogen. Without It they can not live. Because of this fact sugar and lard, which contain no nitrogen, never spoil. Bacteria also require oxy gon, though only certain sifcclcs nro dependent on the air for their supply. One of theso Is tho kind that cansea meat and vegetables to decay. This Is why canned fruit and vegetables do not spoil. The bactrrlu have been killed nnd the oxygen driven off by heating. The few germs that do get In before the can Is sealed up cannot de velop for lack of air. If tho can Is not air tight, however, some oxygen will find Its way In, tho germs will multi ply, nnd tho contents will spoil. Not all bacteria nro Injurious. Al though some of man's most deadly en emies nre found among these Invisible micro-organisms, yet many of them aro his best friends. Wo have already learned about Uio bactcrln that llye on the roots of legumes nnd chango tho nitrogen of the air Into a form In VIQ. XXI BOilU TTPES OP BAOTBIUA. which It can bo used by plants. Tho rotting of manure and trash to make humus and of humus to make the ele ments of plant food available is also due to the action of bacteria. In this way bacteria, by making animal wastes avallablo for plant food, com plete the circle of plant and animal life. The putrefying bacteria, or those which cause rotting, are more benefi cial than harmful. By tholr action dead animals and otlur refuse matter aro quickly reduced to the elements from which they were made. Even tho odor given off during the process U also beneficial as a reminder that the matter of burying or burning has been neglected. Other micro-organisms in the form f yeast are a necessary help In bread making. The yeast plants, growing In the dough, set free considerable amounts of carbon dioxide. This gas in trying to escape fills the dough with holes and spaces, making It "rise." Tho bacteria which cause milk and cream to sour are nlso usoful. Butter made from sweet cream Is lacking In flavor, nnd there Is not so much of It, since the globnles of butter fat do not collect as readily as In sour cream. But, whllo the germs that cause milk to sour aro harmless, there are others 8o cC O, --i- often fquud In milk that nre not Tho first variety will nlwnys bo plentiful enough anyway, and tho others should bo kept down to as small n number as possible. One of the most Important methods of doing this Is by cleanliness. Tho milk palls nnd strainers and the sepa rator should bo thoroughly cleaned every time they are used. Mere rins ing with cold water Is not enough. Following the ordinary washing by scalding with boiling water is the only sure way of killing nil tho germs. In cleaning dishes n brush Is much hotter than n ragv since It can bo moro easily cleaned Itself. A dish rag remalus damp for a long ttmo after It has been used and furnishes an excellent place for bacteria to grow. The "dish rag flavor" caused by theso can often bo detected In bntter. After tho dishes have boon scalded they should bo placed In the sun for sovcrnl hours. Thero should bo ns no., xxii uow srontcs akb vonuno. much sunshine as possible In tho milk room nnd cow stable also. Sunlight, which Is bo necessary to tho growth of the higher plants, Is fatal to bacteria. The stable whero Uic milking is done should bo cleaned and aired cverj' day. A coat of whitewash should bo applied occasionally, as In addition to being n good germ killer It nlso makes tho stable much lighter, liny should not bo fed Immediately before milking, aB tho dust from It la covered with bacteria. The udders and flanks of the cows should be kept perfectly clean. A Httlo dirt falling from thorn Into the milk will tako with It thousands of germs. The milk should not be left in tho barn after It Is drawn, but taken Immediately to the milk room. Many creameries nnd city mlllc deal em practice pasteurization. This sim ply consists In heating the milk to as high a temperature as posslblo with out scalding It. This kills most of tho germs, and the few that arc left will not develop rapidly enough to do much harm. In creameries n Btarter that is, n portion of milk which con tains n particular kind of bacteria Is added after pasteurization nnd tho! cream then "ripened" for twelve hours or bo. By thus supplying germs which are known to produce dcslrnblo fla vors and killing tho others butter of very high quality may be made. Thero are bacteria everywhere In the soil, In the air nnd In the water. By fnr tho greater number of theso are harmless. Even disease germs arc unable to obtain a foothold In a perfectly healthy animal or person. The secrotlons of tho mouth nnd tho digestive organs nro fatal to many of them. Even If they succeed In get ting Into tho blood they are not yet out of danger. The blood contains large numbers of white corpuscles, which seem to have no duty to per form but to seize nnd destroy theso invaders. It Is only when an animal becomes weakened from one cause or another that these corpuscles fall to do their duty and the germs begin their destructive work. Tho first stcii In avoiding Infection by disenso producing bacteria, then, Is to keep the animals healthy by proper feed, excrciso nnd shelter. The next point is to do everything possi ble to prevent the germs from getting into the animal's body. In case a contagious disease of any sort appears the sick animals should bo shut up by themselves as far as posslblo from tho rest of the herd. Disinfectants, such as coal tar dips and bichloride of mercury (one part of tho chemical, two parts salt and 1,000 parts water), should be used freely. Caro should bo taken not to carry tho germs from tho sick nnl mals to tho well ones whllo caring for them. Wounds, such as wire cuts, need es pecial care to prevent infection. Or dinary disinfectants are too Irritating, yet something must bo done to keep tho bacteria from nttncklng the raw surfaces. Keeping tho wound bound up tightly nnd sprinkling dally with powdered Iodoform Is one of the best ways of Insuring rapid healing. The germ problem, like the problem or weeds nnd Insects, Is easily solved If It Is gone at In the right way. Cleanliness, sunlight nnd disinfection will do much to hold the Injurious ones In check, and the others need no encouragement to continue doing their Invisible though none the less real work to help us. There Is no espe cial reason why the germ problem should bo mnde a matter of constant uneasiness on tho part of tho farmer. It requires a scientist to discriminate between bacteria that aro Injurious and those that are necessary, and in the meantime it Is sufllclent for the ordinary agriculturist to be diligent In Intrenching himself behind cleanliness. Thus fortified ho will havo little occa sion to mako a special study of bac teria. Let the scientists do that. . Miss M. Ruth Taylor TEACHER OFPIANO , t 416 Niobrara Ave. Phone 381 DR. O. L. WEBER DISEASES OF Eye, Ear, Nose and Throat Scientific Refraction DR. 6. W. MITCHELL,. Physician ano Surgeon Day anil night cttla. Office over Uoguo Store. Phono 1M. .;h. a. copsey, m. d. 1'hynlclnn nnd Surgeon Phone 300 CiilUnnswered promptly dny ami night from pillloo. onicpni-Alllnnco. National Hank Pullillm; over the Post Olllce. rCrTASrETsLAGLl?' WITH DR. BELLWOOD Special Attention Paid to Eye Work GEO. J. HAND, 11 o m 1: o i :v t 11 1 c PHYSICIAN AND SURGEON Formerly Interne Homeopathic Hou n&al University of Iowa. Phono 251. Ofllce over Alliance Shoo Btora Ilosldonco l'hono ail. DR. C. H. CHURCHILL PHYSICIAN AND SCKQCON (Successor to Dr. J, E. Moore) OFFICE IN FLETCHER BLOCK Onico hours H-12 a.m., 2-4 p.m. 7;ao-9 p.m. Office Phone 62 Res. Phone, 85 Drs. Bowman & Weber physicians and surgeons First National Bank Bidg. Rooms 4-5-6 Office hours, 10 to it a, in., 1:30 to 4, 7 to 8 p, m. Office Phono 65 Res. Phone 16 & 184 Drs. Coppernoll & Petersen OSTEOPATHIC PHYSICIANS (.Succee&OM to Dm. Frey & Ualfo) 17 and 18 Rumer Block Office Phone 43, Residence 20 AUG. F. HORNBURG Private Nurse Phono 492 T, J. THRELKELD, Undertaker and Embalmer office hione 498 kes. phone 207 ALLIANCE, NEBR. WILLIAM MITCHELL, ATTORNEY AT HW, ALLIANCE, NEBRASKA. EUGENE BURTON Attorney at Law Office in rooms formerly occupied by R. C. Noleman, First Nafl Bank blk Phone 180. ALL-IANCE, NEB, H. M. BULLOCK. Attorney at Law, A.JL.LIA.TVCJK, ISTICB. wiLco5T&BRooivr LAW AND UfcND ATTORNEYS. Look experience in state and federal courts and as Register and Receiver!. B. Land Office is a guarantee for prompt and efficient service. Office in Land Office uulldlng. ALLIANCE - NEDRASKA. THE GADSBY STORE Funeral Directors and Embalmers rUNERAL SUPPLIES OFFICE PHONE 498 RESIDENCE PHONES 207 and 510 GEO. W.MILLER GRADUATE PIANO TUNER Repairing" a Specialty Phone 605 507 Sweetwater Ave. J. N. Sturgeon S, G. Young Sturgeon & Young DRAY LINE (Successors to G. W. Zobel) Office Phone 139. ResidenceJihfliie 142.