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-T*'- *!* --T ^''''■Tf'r^H "-■J" '-/.r^ ■' f S? y'f-^1*'?"' - W ,--:■ «'' ,-!-».■ *■■ ■",' i -Bff'ftjl11). MJW |JP J.uiJlJAJiiV-*^1 -f W I; [1,-H'iw ■ ■■■ - i1 ' -"."" - T" '**" ?*" ' "^'i M^ ' -"L" --*" ".'■?' ^ - -WJT VOL. XXXI. INDIANAPOLIS, IND.. DEO. 5. 1896. NO. 49 EXPERIENCE DEPARTMENT How Do You Manage Your Butchering, Killing, Tempering Scalding "Water, Cleaning, Etc. Ij 1st. Premium -—In order to have good, sweet, jaioy pork, the hogs should be slaughtered while in good, thriving condition; all moonshine theories to the contrary. The day before the hogs are butchered they should not be fed in the evening, but should be brought quietly to the pen. It spoils the meat to drive or worry them just before they are slaughtered. We usually heat the water, for scalding and cleaning in kettles out of doors, and refill the kettles with clean water each time. After making a suitable platform, on which to han- . die and scrape the hogs. Set the scalding barrel atone end slanting towards the platform. A good way is to shoot them with a 22 target gun, and stick immediately. When the hogs are ready, fill the barrel half full of boiling water, adding a bucketful of cold water and a handful of wood ashes. Then to be snre the water is not too hot, dip your linger in the water three times. If it seems too hot add more cold water. A little experience will enable any one to get it about right Dip the hog in and roll around for a 2-c^^o*ctcrMme!V3n»i--_^c---_J^-f the.hair set*, your water Is too hot; if the hair doea not slip easily dip again. Slip the hair off hot, then dip the other end. Scrape and hang up. Go over them again, using clear water. Cut the head off, wash and hang up by the snout. Remove the entrails, wash and put ina spreading stick to hold the sides ont, so the animal heat will the better escape. Hogs ehould hang at least five or six hours. When oool take them down and cut in two lengthwise, taking out the backbone, then the leaf and the ribs. Cut across at the proper place near the hams and the shoulders. If you desire nice, smooth joints and sides there should be no more trimming done nntil the next day. Then trim to suit your fancy. Union Co. W. H. Lafitse. Pn 2d Freminm. The first thing I do about butchering is to haul some wood, split it up and put it in the dry. The next thing is to fix my kettles for use. I place a barrel near them and make a platform and slant the barrel toward the platform for scalding. I also buy my pepper and salt before I am ready to kill. I do not give my hogs anything to eat or drink for supper or breakfast before killing. I get up early and fill the kettles and build a fire, and have the water boiling by day light. I put boiling water in the barrel and cool till I can bear to put my hand in it, If lt is too cold after trying I put in ai little more boiling water. By all means I do not want the water too hot. Sometimes I shoot my hogs, but prefer knocking them jn the head with a hammer with a long slender handle made for that purpose. I *g«DeralIy kill two at a time and scald -hem. The feet and head are the first {things I clean, and do not use a knife un- ttil I have done all I can with my hands. X do not believe in shaving the hairs' ofT. The butcher knives should be ground before time for using. Oambrel sticks and a hogs head should.also be made before hand, and if taken care of will last for several years. I usually have my hogs cleaned and gutted before dinner. We follow the old rule and .kill one a piece for the family and one for comers jand goers. A Farmer. A 3d Premium.—When butchering time comes on I always try to get everything in readiness for the job the day before I aim to butcher; that is to grind the butcher knives, have the kettles hung, or set in a furnace, whichever is to be done; the wood hand} and the pole ready to hang the hogs on. Then early the morning for butchering tbe kettles can be filled with water and a fire made, and by the time the morning work is done the water is boiling and eyerything is ready to butch er. I never want my hogs fed th e evening before butchering,as the entrails are not so fall and are much easier handled. I always * kill two or three at once, which is generally done by knocking in the head with a small hammer with long handle, which is the best to use for this purpose. By doing in this way the same scalding water will do for more than one hog. I have a large barrel set sloping close to the kettles for the purpose of scalding, with platform or scaffold in front of it. The first time when the barrel is cold, boiling water should be put in sullicient to scald with about ttcvo gallons of cold water that is enough to keep the water from setting the hair on the hog. If more hogs are to be scalded add a couple of bucketsfal of boiling water and dip another hog. Clean hogs now scalded first, by getting all the hair off that can be got 'off with the hands; then scrape with the knives and they are ready, to hang; then dash hot wator on them and scrapo down well; then cold water and scrape again. Proceed with more hogs in the same way until done; always filling tlie kettles with oold water when, the hot is taken out, to _ay.ee.boiling_ ready, for - th-» jt-**-ct scald. We always aim to get the hogs all bung and gutted before dinner; then by the time dinner is over they are cool enough to cut nice. Then the lard can soon be got and we always aim to render tho lard the same day we butcher. A Harrison County Farmer. The way we manage our butchering is to have sufficient help engaged on call; then select a day not too cold for outdoor work. In the morning fill the kettles, start a fire and get the scalding barrel in position before breakfast. Then as soon as the water is hot you are ready to begin. Kill the largest hogs first. A hog weighing from 150 to 175 pounds is the choicest for family use. Transferring the water to the barrel will cool it, and a heated stone or two may be dropped in, and two or three shovelfuls of ashes will be a help. In hanging I use a tripod, three poles fastened at top, with rope and pulley. This does away with heavy lifting. Remove entrails; dash a bucket of cold water inside, and let bang until night. Then remove to smoke house and next morning cut in shapely pieces and salt. Never salt meat while there is a snspicion of animal heat in it. Do not use a barrel which has contained beef, or one in which brine has soured. The amount of salt required varies, but better too much than too little. Havo plenty of brine; keep a weight on the meat, a tight cover on the barrel, and a lock on your smoke house door, and it will give you no further trouble. W. A. B REVIEW. It is becoming quite common here and elsewhere to pay our local butcher one dollar apiece to kill, cut, render lard and make sausage. This takes a dirty, "nasty" job away from the home. The butcher is an expert, has all appliances handy and does a very neat and satisfactory job. It is more convenient to many farmers to do this work themselves. We certainly are under obligations to our correspondents for their plain story as to how to do this kind of farm work. People in the city would be surprised to learn how many farmers can do this job to perfection. The Dutch, however, "take the cake" in this kind of work. Remember the writei's said "don't worry the animals." One of our neighbors uses a thermometer, but the hand soon "catches on." 1 believe 100° 1 about right. lt looks thrifty to see a few clean, white porkers hanging in,a back farm yard, and a few snow flakes falling about. At Antioch college Prof. Orton asked our zoology class what hogs were good for. One finely dressed lady turned up her nose at the thought of "eating hog meat." The Professor said, "Well I think we ought to give the hog credit for furnishing the pioneer and the laborer the most warmth producing and ^strength giving meat at the lowest price. The hog has furnished food to hew down our forests; it has dug our canals; has built our railroads and has turned a wilderness into a nation of homes. No other meat could have been grown so easily and have supplied this great need so cheaply." Notes—Monday Nov. 30th the Institute ball starts to rolling. All counties will enjoy one or more institutes between now and April lst. Wo always hold one at Carmel whether we get the State money here or not. The best institutes are seldom the largest ones. I have often talked In a court room packed to the walls, and one cannot be heard so well, neither can his illustrations be seen. He can't dwell on the little points as well. I hope to meet faco to face a large number of our farmer family this winter and to know you better. I go to Brown county Dec. lst and 21. Our corn shucking is tedious. The last efew-years-eive would go.4hrough n'-sl-oak: fast, pulline* down several stalks ta find few ears. This year many stalks have two ears each. The reports in various papera give some promise of a little better market for pur potatoes. No. 40, Dec. 12—The best method of rendering lard, mixing and saving sausage, making souse, etc. No. 41, Dec. 19 —How can I best cure and smoke meat for family use? No. 42, Doc. 2G.—Send in a number of nice little talks about Christmas—what it means to you and yours How observed, etc? leading, strong organization, as broad as our land. Subordinate, county, State and national, through which every farmer and his family may be benefited, as they can be in no other way. Let us strive for this, brothers, and when we find our efforts in vain, then our grumbling will* be more excusable. P. B. Ewan. Haydon. —We are glad to be corrected in regard to the shortening of the ritual aud the reduction of expenses of the Grange. It ought now to be very popular, as it certainly may be greatly useful. AVe always admired the principles of the Grange, and for several years belonged to the order, but it was tben liable to the objections we named, and to the further one that Mr. Ewan refers to, that it could be and was used by politicians for their personal interests. Another friend of the order asks us how we "figure it out that the Grange is more expensive now than formerly." We did not say that. What we did say was, as quoted by Mr. Ewan above, that "the expense is a more serious matter than formerly," by which wo meant that it is harder to pay the fees and dues now when corn is only 18 and 20 cents por bushel, than when the price was three times as much. We wish the Grange all success, and freely withdraw our objec. tions to It, now that we have learned the facts above stated. If our friends will write as soon as you can on any of these topics, your copy will be filed away and be ready when the topic is published. E. H. Collins. Some Corrections. Editors India*- Farmer: Under the head, "Farmers should organize clubs," on page eight in your issue of Nov. 28th, the edi'or says "The. grange plan is objected to on account of lt3 tedious ritual." . The work in the ritual is all Interesting and instructive, and prepares those initiated for the Btudy and work before them, and is used in but few meetings. The revised rituals combine the degree work, and make it but half as long as in the old ritual. It is further stated that "The expense is a more serious matter than formerly." This is a mistake. Originally the fee was $5 for males and $3 for females Now it is $1 for males and 50 cents for females. Questions for discussions are given out by national lecturers, and every Grance is at liberty to discuss all questions except those of a partisan or sectarian nature. Farmers should have organizations entirely apart from those of other callings. Outside of these there are many chances for mingling with those who follow other callings, We are not sure that there is any State organiza. tiod of the F. M. II A or Alliance. Many who have belppged to those organizations, and also to the Grange have said to me, "The Grange is far ahead of either. The Grange is 30 years old, and stronger in faith and its determination to succeed than ever before." Perhaps no one tcing caused so much trouble in the former history of the Grange, as the admission'of those who were not actual farmers, but had small interest in the calling, and an "ax tb grind." We believo thore should ba one A Prosperous Grange. Editors Indiak- Kasuu: Some of us farmers of Spencer township, Jennings county, havo a grango order, hoadquaiters at Hayden. We have a fine hall nicely furnished, an organ, secretary's desk, stands, pictures on the walls, walls and ceiling nicely papered with nice paper, carpet and matting on the floor, also a large number of chairs. We have a membership of 44 We own the ground 00 by 132 feet, building 20 by 50, two stories. We do not owe a dollar and have money in the treasury. We hava two meetings each month on first and second Saturdays. J. M Lanabec £tate llsws. The diphtheritic scare at Ladoga is over. Fault has been found with the foundation of the new court-house at South Bend, and it will be rebuilt. Two large barns belonging to John J. Johnson, of Fisher's Station, -were consumed by fire, and 8 horses and 7 cows were cremated. School boys at Mitchell dropped croton oil on crackers and gave them to their unsuspecting playmates, by which three boys were dangerously prostrated, while others were made very sick. Brown county, which has just sentenced a defendant to prison for the first time in 10 years, has but one saloon and one quart shop in its corporate limits, and its county indebtedness is but $8,000. John Frew, a coal operator, was instantly killed last week at his mines north of Brazil. While engaged in work the walls caved in,crushing him to death. The deceased leaves a wife and large family of children. While the Rev. Mr. Devan, pastor of the Swedish church at Porter, and a parishioner named Sherdale were riding in a , buggy, they came in collision with a train. Sherdale was fatally hurt, and the minister had an ear cut off and a rib broken. The horses were killed and the buggy demolished. John Albrich, a young man living at * Palmer, near Crown Point, while running a corn-husker, had his right arm caught In the machinery and horribly mangled. The machine had Ito be taken apart in order to release him. The arm was so badly injured that it wai necessary to amputate the member near the elbow.
Object Description
Title | Indiana farmer, 1896, v. 31, no. 49 (Dec. 5) |
Purdue Identification Number | INFA3149 |
Date of Original | 1896 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2011-03-07 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript | -T*'- *!* --T ^''''■Tf'r^H "-■J" '-/.r^ ■' f S? y'f-^1*'?"' - W ,--:■ «'' ,-!-».■ *■■ ■",' i -Bff'ftjl11). MJW |JP J.uiJlJAJiiV-*^1 -f W I; [1,-H'iw ■ ■■■ - i1 ' -"."" - T" '**" ?*" ' "^'i M^ ' -"L" --*" ".'■?' ^ - -WJT VOL. XXXI. INDIANAPOLIS, IND.. DEO. 5. 1896. NO. 49 EXPERIENCE DEPARTMENT How Do You Manage Your Butchering, Killing, Tempering Scalding "Water, Cleaning, Etc. Ij 1st. Premium -—In order to have good, sweet, jaioy pork, the hogs should be slaughtered while in good, thriving condition; all moonshine theories to the contrary. The day before the hogs are butchered they should not be fed in the evening, but should be brought quietly to the pen. It spoils the meat to drive or worry them just before they are slaughtered. We usually heat the water, for scalding and cleaning in kettles out of doors, and refill the kettles with clean water each time. After making a suitable platform, on which to han- . die and scrape the hogs. Set the scalding barrel atone end slanting towards the platform. A good way is to shoot them with a 22 target gun, and stick immediately. When the hogs are ready, fill the barrel half full of boiling water, adding a bucketful of cold water and a handful of wood ashes. Then to be snre the water is not too hot, dip your linger in the water three times. If it seems too hot add more cold water. A little experience will enable any one to get it about right Dip the hog in and roll around for a 2-c^^o*ctcrMme!V3n»i--_^c---_J^-f the.hair set*, your water Is too hot; if the hair doea not slip easily dip again. Slip the hair off hot, then dip the other end. Scrape and hang up. Go over them again, using clear water. Cut the head off, wash and hang up by the snout. Remove the entrails, wash and put ina spreading stick to hold the sides ont, so the animal heat will the better escape. Hogs ehould hang at least five or six hours. When oool take them down and cut in two lengthwise, taking out the backbone, then the leaf and the ribs. Cut across at the proper place near the hams and the shoulders. If you desire nice, smooth joints and sides there should be no more trimming done nntil the next day. Then trim to suit your fancy. Union Co. W. H. Lafitse. Pn 2d Freminm. The first thing I do about butchering is to haul some wood, split it up and put it in the dry. The next thing is to fix my kettles for use. I place a barrel near them and make a platform and slant the barrel toward the platform for scalding. I also buy my pepper and salt before I am ready to kill. I do not give my hogs anything to eat or drink for supper or breakfast before killing. I get up early and fill the kettles and build a fire, and have the water boiling by day light. I put boiling water in the barrel and cool till I can bear to put my hand in it, If lt is too cold after trying I put in ai little more boiling water. By all means I do not want the water too hot. Sometimes I shoot my hogs, but prefer knocking them jn the head with a hammer with a long slender handle made for that purpose. I *g«DeralIy kill two at a time and scald -hem. The feet and head are the first {things I clean, and do not use a knife un- ttil I have done all I can with my hands. X do not believe in shaving the hairs' ofT. The butcher knives should be ground before time for using. Oambrel sticks and a hogs head should.also be made before hand, and if taken care of will last for several years. I usually have my hogs cleaned and gutted before dinner. We follow the old rule and .kill one a piece for the family and one for comers jand goers. A Farmer. A 3d Premium.—When butchering time comes on I always try to get everything in readiness for the job the day before I aim to butcher; that is to grind the butcher knives, have the kettles hung, or set in a furnace, whichever is to be done; the wood hand} and the pole ready to hang the hogs on. Then early the morning for butchering tbe kettles can be filled with water and a fire made, and by the time the morning work is done the water is boiling and eyerything is ready to butch er. I never want my hogs fed th e evening before butchering,as the entrails are not so fall and are much easier handled. I always * kill two or three at once, which is generally done by knocking in the head with a small hammer with long handle, which is the best to use for this purpose. By doing in this way the same scalding water will do for more than one hog. I have a large barrel set sloping close to the kettles for the purpose of scalding, with platform or scaffold in front of it. The first time when the barrel is cold, boiling water should be put in sullicient to scald with about ttcvo gallons of cold water that is enough to keep the water from setting the hair on the hog. If more hogs are to be scalded add a couple of bucketsfal of boiling water and dip another hog. Clean hogs now scalded first, by getting all the hair off that can be got 'off with the hands; then scrape with the knives and they are ready, to hang; then dash hot wator on them and scrapo down well; then cold water and scrape again. Proceed with more hogs in the same way until done; always filling tlie kettles with oold water when, the hot is taken out, to _ay.ee.boiling_ ready, for - th-» jt-**-ct scald. We always aim to get the hogs all bung and gutted before dinner; then by the time dinner is over they are cool enough to cut nice. Then the lard can soon be got and we always aim to render tho lard the same day we butcher. A Harrison County Farmer. The way we manage our butchering is to have sufficient help engaged on call; then select a day not too cold for outdoor work. In the morning fill the kettles, start a fire and get the scalding barrel in position before breakfast. Then as soon as the water is hot you are ready to begin. Kill the largest hogs first. A hog weighing from 150 to 175 pounds is the choicest for family use. Transferring the water to the barrel will cool it, and a heated stone or two may be dropped in, and two or three shovelfuls of ashes will be a help. In hanging I use a tripod, three poles fastened at top, with rope and pulley. This does away with heavy lifting. Remove entrails; dash a bucket of cold water inside, and let bang until night. Then remove to smoke house and next morning cut in shapely pieces and salt. Never salt meat while there is a snspicion of animal heat in it. Do not use a barrel which has contained beef, or one in which brine has soured. The amount of salt required varies, but better too much than too little. Havo plenty of brine; keep a weight on the meat, a tight cover on the barrel, and a lock on your smoke house door, and it will give you no further trouble. W. A. B REVIEW. It is becoming quite common here and elsewhere to pay our local butcher one dollar apiece to kill, cut, render lard and make sausage. This takes a dirty, "nasty" job away from the home. The butcher is an expert, has all appliances handy and does a very neat and satisfactory job. It is more convenient to many farmers to do this work themselves. We certainly are under obligations to our correspondents for their plain story as to how to do this kind of farm work. People in the city would be surprised to learn how many farmers can do this job to perfection. The Dutch, however, "take the cake" in this kind of work. Remember the writei's said "don't worry the animals." One of our neighbors uses a thermometer, but the hand soon "catches on." 1 believe 100° 1 about right. lt looks thrifty to see a few clean, white porkers hanging in,a back farm yard, and a few snow flakes falling about. At Antioch college Prof. Orton asked our zoology class what hogs were good for. One finely dressed lady turned up her nose at the thought of "eating hog meat." The Professor said, "Well I think we ought to give the hog credit for furnishing the pioneer and the laborer the most warmth producing and ^strength giving meat at the lowest price. The hog has furnished food to hew down our forests; it has dug our canals; has built our railroads and has turned a wilderness into a nation of homes. No other meat could have been grown so easily and have supplied this great need so cheaply." Notes—Monday Nov. 30th the Institute ball starts to rolling. All counties will enjoy one or more institutes between now and April lst. Wo always hold one at Carmel whether we get the State money here or not. The best institutes are seldom the largest ones. I have often talked In a court room packed to the walls, and one cannot be heard so well, neither can his illustrations be seen. He can't dwell on the little points as well. I hope to meet faco to face a large number of our farmer family this winter and to know you better. I go to Brown county Dec. lst and 21. Our corn shucking is tedious. The last efew-years-eive would go.4hrough n'-sl-oak: fast, pulline* down several stalks ta find few ears. This year many stalks have two ears each. The reports in various papera give some promise of a little better market for pur potatoes. No. 40, Dec. 12—The best method of rendering lard, mixing and saving sausage, making souse, etc. No. 41, Dec. 19 —How can I best cure and smoke meat for family use? No. 42, Doc. 2G.—Send in a number of nice little talks about Christmas—what it means to you and yours How observed, etc? leading, strong organization, as broad as our land. Subordinate, county, State and national, through which every farmer and his family may be benefited, as they can be in no other way. Let us strive for this, brothers, and when we find our efforts in vain, then our grumbling will* be more excusable. P. B. Ewan. Haydon. —We are glad to be corrected in regard to the shortening of the ritual aud the reduction of expenses of the Grange. It ought now to be very popular, as it certainly may be greatly useful. AVe always admired the principles of the Grange, and for several years belonged to the order, but it was tben liable to the objections we named, and to the further one that Mr. Ewan refers to, that it could be and was used by politicians for their personal interests. Another friend of the order asks us how we "figure it out that the Grange is more expensive now than formerly." We did not say that. What we did say was, as quoted by Mr. Ewan above, that "the expense is a more serious matter than formerly," by which wo meant that it is harder to pay the fees and dues now when corn is only 18 and 20 cents por bushel, than when the price was three times as much. We wish the Grange all success, and freely withdraw our objec. tions to It, now that we have learned the facts above stated. If our friends will write as soon as you can on any of these topics, your copy will be filed away and be ready when the topic is published. E. H. Collins. Some Corrections. Editors India*- Farmer: Under the head, "Farmers should organize clubs," on page eight in your issue of Nov. 28th, the edi'or says "The. grange plan is objected to on account of lt3 tedious ritual." . The work in the ritual is all Interesting and instructive, and prepares those initiated for the Btudy and work before them, and is used in but few meetings. The revised rituals combine the degree work, and make it but half as long as in the old ritual. It is further stated that "The expense is a more serious matter than formerly." This is a mistake. Originally the fee was $5 for males and $3 for females Now it is $1 for males and 50 cents for females. Questions for discussions are given out by national lecturers, and every Grance is at liberty to discuss all questions except those of a partisan or sectarian nature. Farmers should have organizations entirely apart from those of other callings. Outside of these there are many chances for mingling with those who follow other callings, We are not sure that there is any State organiza. tiod of the F. M. II A or Alliance. Many who have belppged to those organizations, and also to the Grange have said to me, "The Grange is far ahead of either. The Grange is 30 years old, and stronger in faith and its determination to succeed than ever before." Perhaps no one tcing caused so much trouble in the former history of the Grange, as the admission'of those who were not actual farmers, but had small interest in the calling, and an "ax tb grind." We believo thore should ba one A Prosperous Grange. Editors Indiak- Kasuu: Some of us farmers of Spencer township, Jennings county, havo a grango order, hoadquaiters at Hayden. We have a fine hall nicely furnished, an organ, secretary's desk, stands, pictures on the walls, walls and ceiling nicely papered with nice paper, carpet and matting on the floor, also a large number of chairs. We have a membership of 44 We own the ground 00 by 132 feet, building 20 by 50, two stories. We do not owe a dollar and have money in the treasury. We hava two meetings each month on first and second Saturdays. J. M Lanabec £tate llsws. The diphtheritic scare at Ladoga is over. Fault has been found with the foundation of the new court-house at South Bend, and it will be rebuilt. Two large barns belonging to John J. Johnson, of Fisher's Station, -were consumed by fire, and 8 horses and 7 cows were cremated. School boys at Mitchell dropped croton oil on crackers and gave them to their unsuspecting playmates, by which three boys were dangerously prostrated, while others were made very sick. Brown county, which has just sentenced a defendant to prison for the first time in 10 years, has but one saloon and one quart shop in its corporate limits, and its county indebtedness is but $8,000. John Frew, a coal operator, was instantly killed last week at his mines north of Brazil. While engaged in work the walls caved in,crushing him to death. The deceased leaves a wife and large family of children. While the Rev. Mr. Devan, pastor of the Swedish church at Porter, and a parishioner named Sherdale were riding in a , buggy, they came in collision with a train. Sherdale was fatally hurt, and the minister had an ear cut off and a rib broken. The horses were killed and the buggy demolished. John Albrich, a young man living at * Palmer, near Crown Point, while running a corn-husker, had his right arm caught In the machinery and horribly mangled. The machine had Ito be taken apart in order to release him. The arm was so badly injured that it wai necessary to amputate the member near the elbow. |
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