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.
