First National Bank,
O’NEILL - NEBRASKA.
Paid-Up Capital. $5o,ooo. Surplus, $2o,ooo.
Authorised Capital, $100,000.
Til AD. J BERMINQHAM, Pres. J. p. MANX, Vicr Pres.
ED F. GALLAGHER. Cashier FRED H. 8 WING LEY, Asst. Cashier.
Money Loaned on Personal Security on the Most Favorable
i erms. Issue Time Certificates Bearing Interest.
Buy and Sell Foreign Domqpt’c Exchange.
DIRECTORS:
P. .T. McManus M. Cayanauoh. T. F. Bermingh am. J. P. Mann
E. W. Montcomery. Ed. F. Gallagher. Thad. J. Bermingiiam.
HOLT III COUNTY III BANK,
o’neill, Nebraska.
DAVID ADAMS, President. D. L. DARR, Cashier.
Wm. Adams, Asst. . Cashier.
4
A GENERAL BANKING BUSINESS TRANSACTED.
Agents for the Ounard, North German Lloyd, American and lied Star lines of
American Steamships. Buy and sell drafts drawn on principal cities of
Europe and America. Accounts of firms and individuals solicited.
Collections Made and Remited on the Day ot Payment.
T. W. THOMAS, President. G. W. WATTLES, Vic-Pres.
JOHN McHUGH, Cashier.
THE - STATE■BANK
OF 0*IS^E1 TjTu.
Authorized Capital, $100,000.
Paid up Capital, $30,000.
DO A GENERAL BANKING BUSINESS.
JOHN J. McCAFFERTY.
-^DEALER IN—
HARDWARE
Tinware, Farm Implements,
Furniture, Woodenmre, Wagons, Corn-Shellers,
Coffins and Undertaking Supplies.
O’NEILL, HOLT CO., NEK
Pioneer hardware dealer
GARLAND STOVES AND RANGES
I CARRY TIIE LARGEST STOCK OF
Hardware, Tinware,
Copper & Granitdware,
IN NORTH NEBRASKA. ASTI MAKE A SPECIALTY OF
ELI BARBED WIRE.
IN IMPLEMENTS I CARRY
The famous JOHN DEhRh Plows, Cult!
vators, Flying Dutchman Sulky Plows, Peru
City Cultivators.
LISTERS and DRILLS.
Call rdH see me before you make your purchases as I can
save you some money.
NEIL BRENNAN, O’NEILL Neb.
-i
Highest of al! in Leavening Power—-Latest U. S. Gov’t Report
ABSOLUTELY PURE
THE FARM AND HOME.
—
i PARTICULAR POINTS’ CON
CERNING THE SILO.
th* Corn Standlui—Uoea OohornliiR
PayT—Fire Blight In tho Pear—
The Rain—Sheep Shearing
and Home Uinta. .
The Silo.
A number of questions concerning
the silo were answered as follows
through the Ohio Farmer:
“t an a silo be built small enough
for three head of stock?" Yea but
there would be such a small amount
in it that there would not be weight
enough of Itself to make it settle,
and weighting would hare to be re
sorted to. One six foot square and
ten feet deop would be quite sizable,
and with two tons of stone on a good
oover, there would not be any
particular risk.
‘■What lengths do you prefer in cut-.
ting?" The j-inch cut is, in my opin
ion, the best length. It packs the
bost, handles easily and tho gums of
the cattle are never cut by the silage.
Then if the silago is judiciously fed,
there will be no unconsumed stalka
“Have you changed your mind
about wilting the corn before It goes
into the silo?" No, but the better
way I think is to lot the corn stand
and mature to a point that is rep
resented by the wilted fodder and
then “take It standing" for the silo.
Wiltod fodder does not handle as
nicely as the fresh cut, does not go
through the cutter as well, and in the
silo it is moro likely to mold by over
dryness or have “bunches" or places
where the silage has not kept quite
as well. Milage to keep in the most
perfect manner needs to have at least
70 per cent of moisturo when put up
and wilted fodder is often below this
point KfiiSMI
£ ■ -Can on animal be wholly wintered
on silago alone?” Yea 1 think so
from some little experience of my
own, and from what I have “soen."
Silage from well matured corn would
carry young stock through in fair
shape. Of course the ration would
be one quite deficient of nitrogen, but
the fnod being in a succulent state,
the animal would have less difficulty
in appropriating it than if in a dry
condition, if wo are to believe so emi
nent an authority as Dr. Manly Miles.
One horse in our barn has had a
bushel of silage a day all winter and
shows no sign that it otherwise than
agrees with him.
• What are the bost varieties to
plant?" That depends upon the lo
cality. The idea is to get corn that
will fully mature beforo.. the frosts
coma The Pride of the North is well
spoken o'. The larger kinds of flints,
red cob goured-seed and the B. and
W. are tho kinds that are most spoken
of for silage, in some sections the
large flints are in demand as they
produce fairly well and have an
abundance of grain. The real ques
tion is, shall we raise the smaller
kind that produces the largest amount
of grain to the stalk, or grow a larger
kind that while it has as much grain,
yields twice the fodder, and supplies
some grain,to make the two average?
This is a matter that the silo men
might discuss with profit.
“What is the best machinery to cut
the fodder in the field?" There are
only two harvesters in the market,
and neither of them only to a limited
extent. The usual machine used in
Ohio is a corn knife, in tho hands of
a good stout man. In very light corn
the reaper will do quite good work,
but as soon as the corn gets to be of
good size, it tangles it up so that the
cost of picking it up is more than for
hand cutting and laying it in good
gravels of proper size. Then they
can be easily loaded upon the wagon,
and as easily taken off, and placed
upon the cutter table.
Does Deliorntng Fay?
What good is there in dehorning
any wayP 1 speak from experience,
and these fculies are pleasant to
handle and are not dangerous. I
have a registered Jersey bull that
attempted to butt one of my little
chaps the other evening; now if ha
had had his horns, away would have
gone my little be bo.
Dehorned wh$n little, all my family
go among my red mulies, and de*
horned Jerseys without any risk. I
feed my mulies, hogs and horses, green
or dry feed in an open lot, and all eat
together; even the young mules oat
too. and none of them bother the
other bulla Anyone can’t do horned
Rattle that way. Safety first of all
worth hundreds of dollars.
Feed under shelter in large trough
12 feet long; when there is a parti
tioned house 12x20 feet, I have seen
as high as eighteen head eating on
some cold days at one time. Saves
feed; saves room; saves time; can
feed the eighteen nearly as quick as
four if you had to scatter the feed out
in a lot see?
Milking, oh kpw pleasant it is for
wife, daughter and baby to all go in
the milk stall with safety. Besides
they fatten so much faster when not
gored and trampled about Wben
you go to ship—three more to the
car—three freight free; get them to
destination in much better fix, not
bruised and hurt like horned cattle.
Saving; well yea 1 should say s.a
Is that all? Well, no. We are told
that they do not shrink like the ones
that are gored and bruised so bad,
hence a dollar more per head, or $24
per car. Boys and children can
handle the bulls with safety; while if
horned many timos it is dangerous
for men.
If I had hundreds I would dehorn
until I could breed them off. No. se
cret in it; any man can do it; if grown
or horned cattle, take a fine tooth
saw. throw down and hold and saw
off just as close as you can; keep off
the flies. That is all there is of it.
Better still; dehorn the calves when
small—one. two or throe months old.
How? Take a sharp jack knife, out
the llttlo horn oft just as close as you
can thon burn or singe with red hot
iron and the work Is done, a good job
and no tools. We are told that caus
tie will not do it, that I have not
tried and cannot say.
But the others I havo done time
and again, and seen vetorinarles do
it, and I see no difference in them
and myself, only they had a handle
to the name and I did not. It I could
be called Colonel, then my plan would
take because it is cheap and practi
cal; but such is life. Tako notico,
money saved is money made. Who
wants monoy? Let dehorning got on
a regular boom. —Anna Saul, in the
Texas Stockman.
The Hum.
The purchasing and the use of first
class rams cannot bo too highly roc
ommendod. Many flockmastors make
a small Income on woo! when they
might have made a much larger .one
had they been more particular and
liberal in purchasing good rams. Tho
difference In the use of good or poor
rama a wool-grower declares, makos
wool-growing either a losing or a
profitable business; tor it takes no
more to keep a sheep that will shear
seven pounds of wool than ono that
only shears four pounds, and if it
barely pays to grow the four-pound
fleeco you havo throe pounds clone
profit on the seven-pound fleece, m
Too many farmers use rams*hnt
would not have made good wethers;
and besides thoy use the same ram
year after year, never changing until
tho old ratn dies of old age. or some
stray dog happens to mercifully ro
liovo tho owner of him. Then ono of
his scalawag lambs is savod to take
his placo in the brooding season, thus
breeding in and in until the flook is
bred out. Sheep owners must learn
that their flocks cannot stand too close
inbreeding without deteriorating, and
that they must introduce now and
non-rolatod blood from time to time.
—Farmers' Voice.
Nlieop Hliearlngn.
Steeped mullen leaves are good {or
scours.
Sheep are often seriously injured
by dogs chasing them.
Radical changes of treatment are
never desirable with any class of
stock.
When Bheep are to be sold at pub
lic sale grade them up into even lota
Sheep on rich prairie or low wot
pasture should have their feet kept
well trimmed.
The fact must not be overlooked
that in order to make the sheep most
profitable good care is necessary.
Allowing dead sheop to lay around
is one way of educating dogs to catch
and eat sheep; better bury or burn.
Thero is no doubt that farmers could
help the mutton business considerably
by using more mutton themselves.
General good health and thrift and
diseased feet are incompatible with
sheep; prompt attention is necessary.
In order to make the most profit
from fat wethers it is neoessary to
have them ready for market at the
right time.
It is'estimated that not more than
one-fourth of the sheep are as fat as
they should be for good mutton when
sent to market.
Whilo if sheep have the run of a
good pasture they do not need any
great amount of attention, still they
must be looked after.
Wool often sells for a less price than
it would had it been properly packed
and graded; a little work in this line
often pays a good profit
If desired to mark the sheep after
shearing wait until there is two or
three weeks growth of wool; the
marks will stay on better.
Early maturity is just as advantage
ous to the breeder and foeder of sheep
as to any other stockman in the world,
and many sheep men are realizing
this fact.
Home Hints.
A few cloves on the pantry shelf, it
Is said, will effectually drive away
ants.
Keep a small box filled with lime
in your pantry and cellar; it will keop
the air dry and pure.
Soda is the best thing for cleaning
tin-ware; apply it with a damp cloth
and rub well, then wipe dry.
Prick potatoes before baking, so
that the air can escape; thiB will pre
vent their bursting in the oven.*
Borax should be used to remove
finger marks from a hardwood door.
Ammonia will take off the varnish or
stain.
Keep the lid off when boiling cab
bage. turnips, peas or beans. Cook
the two first-named vegetables fast in
salted water for half an hour.
A stove that has become rusted
from disuse will be restored by rub
bing it thoroughly with lard. Stove
pipe may also bo preserved the same
way.
When you buy raisins for cooking
purposes seed them, wash them and
thoroughly dry them and put in a
glass jar with tight lids. Currants
also.
Mucilage has been found to be an
excellent remedy for burns. Apply it
to the burn and lay on any soft blank
paper. The mucilage soothes the
pain, while the paper excludes the
air.
A remedy for roaches can be
obtained by mixing gum camphor and
powdered borax in equal parts and
scattering it around freely, but in
small quantities which must not be
swept up unless replaced, until ail
have disappeared.
Never put away food in tin plates.
Fully one-half the cases of poison
from the use of canned goods is be
cause the article was left or pet baqjt
into the can after using. Chl<*v
I earthen* are or glass is the only sare
receptacle for 'left-overs,"
FARM AND HOUSEHOLD.
RBA8ON8 FOR THE FAILURE OF
SOME ORCHARDS.
Let In More Hun—How to Ourry » Hone
—Keep Only Maree—Packing But*
ter—Poultry ricking, and
llou.ehold Help*.
Why Home Orchard* Fall.
It is rare that fruit-growers meet
with much disappointment with young
orchards when tho latter live to a
bearing ago. Tho trouble seems to
come In the second ton years after
sotting ogL ft, In Southern Ohio wo
hava many orchards on the hills,
writos Alvin Adkins in tho Country
Gentleman, while “bottom" orchards
are oommon. Tho hill fruit Is always
In groat demand. Now York fruit
houso mon oamo down hero to buy
our hill Komnn Ueauties at a higher
prleo than they could get lialdwina
etc., for at the door, almost, of tholr
fruit-houses. But it is not easy to And
a buyer for our “bottom” or valloy
apples; they are simply not wanted.
The objootlons are that thoy aro not
good keepers, and aro usually
“smoky" or spotted—somotlmos
soabby. Tho valloy soil is almost
Invariably richer and far more pro
ductive.
In studying tho matter rocontly, the
following causo of falluro has sug
gested itself: Tho hill applo-trees
grow on the slopes, so thnt tho sun,
for a good part of onch dny, shlnos
fully on and about the ground under
tho trees. Nice pasture grass will
grow under tho bronchos. Nono of
those woods or plants usually found In
moist shaded places are found to
thrlvo. Tho body of the troo Is fairly
free from bark-llco harbors, &c. And
then tho drop apples, Instead of
rotting boneath tho troea usually roll
farther away from them, and ns thoy
rot, tho rains carry tho decaying mat
tor away down the drains (natural) to
the streams below.
in the valley orchards those condi
tions are all changed. The shade all
about the trees is donso. From May
till October or September the soli be
low Is hid from the beat ol the sun.
Tillage in somo raoasure provents
this, but not fully. The drop apples
(many of them) fall on the ground,
and rot thero about the roots. The
vegetation, if any, under the
branches, is such as shuns the sun
light. Is it not possible that these
suggestions point to the causes of ira
porfoct fruitage and blightP Last
season wo plowod and planted an old
valley orchard in corn. Of course we
expected little corn. But that was
tho only orchard in the country that
did not have loaf-blight and lose all
loaves long boforo the apple harvost.
A number of treos are gone, so that
more than tho usual amount of Bun
light got under the trees,
si Evidently spraying has its place
and may be the remedy for the ills of
the fruit grower, but is it not better
to let in the sun by wider setting and
allow that great antidote for the ills
of the fruit ‘growor to prevent the
conditions favorable to the develop
ment of insect and vegetable life, so
prevalent, and kill tho enemy boforo
his blrthP Greenhouse men under
stand the value of "bottom heat"—
and may not the open air fruit grower
take the hint and let in the bottom
heat and light from tho sunP
How to Curry a flora®.
There are soveral reasons why ahorse
should be regularly and thorough
ly curried. .No self-respecting man
neglects tho bath. If he does—if
circumstances compel him to forego
such luxury—he becomes a different
man in every respect, mentally as
well as physically and if such neglect
be long continued, as in the case of
men deprived of liberty, the lack of
cleanliness helps to break the spirit
and to rob of vitality, energy, and
■elf-respect.
Tho effect is similar upon a horse.
The chief object of the curry is
purely sanitary, to koep him dean.
If this be done thoroughly other ob
jects are attained. Health is aided,
the spirit and the fire of the horso
Is as good as it can be. All these
come from systematic currying, pro
vided the horso is properly fed and
housed.
Tnere is another object iu currying,
quite as important to the enthusiastic
horseman. Of course, the man who
can afford it will employ a stable boy
to do tho currying, but if {he man
wishes to get the most out of his horse,
if he wishos to win tho horse's con
fidence, affection and willing obedience,
he will curry tho horse hirasolt If not
regularly, then often enough to keep
up the acquaintance and friendship
that may exist between a man and his
horse; so often that the horse will
learn the difference between his mas
ter' s hand and that of the stable boy,
who may be rough and ‘ unconscious"
so often that tho horse will look for
his master's coming, and by unmis
takable signs show his pleasure and
affection.
All domestic animals, from the
canary bird to the ox, delight in hav
ing the head rubbed. The horse is
no exception. He will rest his head
on the edge of the manger, and half
close the eyes in dreamy forgetfulness
when the brush in gentle hands is
applied.
Many horses are injured by the
rough curry by tho man who hurriedly
drives the metal comb harshly over
the bony parts, against the ears and
over the eyes. 'A horse subject to
such treatment—and thero are tens of
thousands of them—dreads tho hand
of man—any man—and dodges and
learns to hold tho head high when the
bridle is to be put on.
Let the man who wishes to be on
friendly terms with his horse go over
the head with a stiff yet pllablo brush,
rubbing back and forth on every parh
parting the roseat on tho forehead,
brushing vigorously between the jaw
bone* a plCAft the horse cannot reaofc, -
and doing' all so quietly and gently
that the horse standi) motionless, op*
parently oblivious to all surroundings.
And over the body of the horse use
the metal aurryoomb carefully, if at
all and use It or better, tho stiff
broom brush, not only to straighten
'.ho hair and remove stalna but also
;et bolow tho surface to reach the
ikin, that every particle of dust and
Dandruff be brushed out. Then what
have weP A horse with a glossy coat
that gllstons llko satin in the sun
light—horse that feels as a man feels
who has boon to the barber’s and
batbed, boon shaved and shampooed- •
Tho glossy coat depends upon the
food, but If It be right and the ourry
lng bo thorough, tho horse may be
not only tho pride but also tho af
fectionate, appreciative companion of
tho owner. — Goorge Appleton in the
Chloago Times.
Fucking Butter to Keep.
An authority lays down those rules
for packing butter to keep i Make
good, firm butter and work the butter
milk well out of it, thon put Into a
stono jar, a fow pounds at a time, and
press down woll with a wooden
potato-masher, being oaroful to leave
naroora for air to get In around tho
edge of the jar; loavo two or three
inches of spaco at tho top of tho jar,
thon lay a thick pleoo of muslin over
the butter, then till in flno salt enough
to fill- tho jar full, thon tlo paper
closely and cover on top with a slate
or woodon cover and keep In a dry.
cool place. I put some up In this
way lust August and September and
used It last, spring, and it was eaten
by good buttor judges about the lust
of May, and pronounced as good as '
fresh buttor. I novor wash butter,
and try to keep It as'dear of water'as
possible and do not like even any
plekle about It —Farmers' Voice
A new and dollclous dainty Is pro*
pared bytnking the stone, either from
datos or prunes, and substituting a bit
of the kornol of an English walnut
If the throat Is vory soro, wring a
eloth out of cold salt water, and bind
It on the throat when going to bod;
cover it with a dry toweL This is ex*
cellent,
Lomon jutco will whiton frosting;
cranberry or strawborry juloo will
color It pink, and the grated rind of an
orange strainod through a cloth will
color It yellow.
Don’t sit between a fever patient
and tho lira or attend before eating,
to any one suffering from a contagious
illness, or come into such a presence
when perspiring.
A comfortable way to take castor otl
Is to squoozo lemon juice Into a wine
glusa then pour the oil carefully on
top, then, on top of that, more lemon
juice, and swallow without beating.
One of tho best remedies for tender
feet Is after the morning batn to
sponge them with a strong solution
of salt and water (throe tablespoon*
fuls to half a pint of water), after*
wards drying lightly.
A brass kettle can bo cleaned lfdls*
colored by cooking in it by scouring
it well with soap and ashes first; then
put In half a pint or vinegar and a
handful of salt; and let them boll on
tho stove a short ttmo; then wash and
rinse out in hot water.
A good polish for removing stains,
spots and mildew*' from furniture la
mode as follows: Tako half a pint of ,
ninety-eight por cent alcohol; a quar
ter of an ounce each of pulverized
resin and gum shellac; add half a
pint of Hnseed oil; shake woll and
apply with a brush or sponge.
Poultry Pickings.
Use plenty of Umo and coal oil to
kill out lice.
Ground bone is good to feed when
tho hens are confined.
The very largest fowls are not the
best to raise for market.
Some kind of soft feed make* a
good ration for breakfast.
There is no class of eggs that are y
suror to hatch than turkey’s.
In providing good vegjMStion
always avoid direct draugh^ar
It is difficult if not impossible to
break a hen of the habit of eating
eggs.
Feed and comfortable quarters are
of the first importance in securing
eggs.
If done regularly and thoroughly
once a week is often enough to dean
out the poultry house.
In selecting your breed, be gov
erned largely by your market and
what you propose to da
One advantage with turkeys is that
after they get feathered they will
need very little attention.
Tho hen only lays when she is
capable of supplying the materials
for the forming of an egg.
Select out the best of the early
pullets and keep them; they will
make tho best winter layer?.
Poultry, as well as other products
can be sold above the usual market
price if they are of a better quality.
In many places where shoop or
dairy farming is made a specialty,
poultry could be added with profit
A good egg is alive, tho shell is
porous and the air goes through the .
shell and keeps up a sort of respira
tion.
The market poultry man wants eggs
during the winter while the fancy
breeder prefers them in March. April
and May.
There are different modes of feed
ing; as each farmer uses the foods
most conveniently procured, and any
suggestions that do not enable one to
adopt them without incurring addi
tional labor or expense are not al
ways heodod, hence; no rules can be
given that will be suitable to r1*
There is one point, however, upow
which all are agreed, which Is that
variety should be given at all spimr**
of the year.
