The Lampasas Daily Leader (Lampasas, Tex.), Vol. 28, No. 186, Ed. 1 Friday, October 9, 1931 Page: 2 of 4
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THE LAMPASAS LEADER
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£77ie
DAIRY
:
ROPY MILK MAY NOT
BE FAULT OF COW
Look Well to Cleansing of
Milking Utensils.
Ropy milk may be the result ot
something wrong with the cow in the
way of mastitis, but it is more likely
caused by bacteria in the utensils
where the milk is handled or stored,
and the cow not responsible for it at
all. The germ making this special
ropy or slimy milk is a very persist-
ent one and cannot be got out of the
pails, pans or other vessels holding it
except with very unusual cleaning and
scalding. It is quite possible that it
may be in the pail or other vessel
where you keep the milk, and thus
every new lot of milk that is brought
becomes affected by the germ left in
the vessel. You will know whether
this is possible or not. The best plan
is to clean very thoroughly and then
boil if in water for at least 15 min-
utes, which ought to remove any germ
there Another possibility is of course
that the utensils which are on the
farm where the milk is made have
this same germ.
A sure way to tell whether the cow
is responsible or not is to milk some
from each quarter of the udder into
a thoroughly sterilized glass, then cov-
er to let it stand. After a time you
can tell whether the cow is at fault
and the special quarter of the udder,
if any, that is giving this ropy milk.
Of course if it is milk from a herd,
this would be more difficult to detect.
We do not think it a good plan to use
milk of this character. It may be that
it is harmless, but it is probable that
this is being caused by some harmful
germ and we should certainly want
to find out just what it is.—Rural
New Yorker.
Relative Value of Home
and Ready-Mixed Ration
Whether the dairyman shall mix his
own feeds or buy ready-mixed rations
is still an important question. Before
It is definitely decided the dairyman
should ask himself these questions:
1. Are the feeds I can buy as good
as are contained in the ready-mixed
rations?
2. Is it possible to secure a contin-
uous supply of a large variety of in-
gredients?
3. Can the ingredients be mixed as
thoroughly as they are in the com-
mercial mixtures?
Undoubtedly he may be able to mix
a ton at less money than he will have
to pay for a similar commercial mix-
ture, but when ail things are consid-
ered there may not 'he the advantage
that formerly existed.
Milk Production Lessened
Latest figures from the United
States Department of Agriculture in
dicate that throughout the entire
country milk production per cow was
about three per cent less on June 1
than on the same date last year. This
shows quite a reduction since May l
when production per cow was five-
tenths of one per cent tower than
last year. This reduction comes prin
cipally from western states where
pastures have been suffering from dry
weather.
Milk production per cow does not
tell the whole story, because the num-
) her of cows is about 3 per cent great
Ter than it was at this time last year.
Dairymen will be particularly inter-
ested in United States Department ol
Agriculture figures on oleomargarine
manufacture. These figures show that
i 18,900.000 pounds of oleomargarine
were produced in April as compared
: with - 27,500.000 pounds manufac-
tured in April last year, a reduction
of 31 per cent.—American Agrieultur
1st.
Fewer but Better Cows
1 do not think it would he wise to
Attempt to forecast a five to ten-year
outlook for dairying as we are now
*t a time of great world distress with
dairying expanding in exporting coun-
tries faster than is good for ail of ns.
However, 1 feel quite sure that the
next decade will witness a great weed
ing out of uneconomical producers of
milk and that this weeding out process
will to some extent regulate the pres-
ent tendency toward over-production.
Also with the opportunities before the
dairy farmer of doubling the average
annual production of milk from the
same number of cows and with the
definite percentage of dairying and
marketing dairy products making great
gains, those who can survive the pres-
ent dairy distress will reap a tangi-
ble reward in the future.—Charles W.
Holman. Secretary, the National Co-
operative Milk Producers’ Federation.
Cheap Winter Rations
How cheaply can we feed heifers
this winter? It all depends on the
kind of roughage on hand. At the
Minnesota station, heifers averaging
about ten months of age were started
on alfalfa hay and corn silage—no
grain. They made an average gain of
1.1 pounds daily. Where there is no
;legume hay, heifers need two to three
pounds of grain daily if you expeci
them to he in good condition In spring
and half of this should he a protein
iconcentrate.
Divides Soils in
Two Broad Groups
One Makes Drainage Easy,
While With Other It
Is Difficult.
In planning a system of tile drain-
age, first consider the texture of your
soil, suggests Guy W. Conrey, soils
surveyor for the Ohio agricultural ex-
periment station. Ohio soils, he says,
may he broadly classified into two
groups, in determining the possibili-
ties of effective drainage.
The first class includes soils in
which there is little or no change in
texture to the depth of tiling, that is,
to 30 or 40 inches. In this group are
included most of the dark-colored soils
of Ohio.
The second class includes soils in
which there is a definite heavy layer
in the soil, in extreme cases called
“hard pan.” This layer varies from
slightly heavier to much heavier than
the soil above and below. This sec-
ond class includes most of “the light-
colored soils of the state.
In soils of the first class, because
of the uniformity in texture through-
out the subsoil, placing of tile is de-
termined primarily by the heaviness
of the subsoil. No particular atten-
tion needs to be given to the depth
and thickness of any particular soil
layer or “horizon.”
In soils which contain a definite
heavier layer—soils in the second class
—adequate drainage may be difficult
to secure, says Conrey. On the aver-
age the layer of “hard pan” is found
from IS to 30 inches from the surface.
Because of the shallow depth" of this
almost impervious layer it is in most
cases undesirable to place tile above
it, and because of the slow rate of
movement of water through the heav-
ier layer, in extreme cases, such as are
presented by the heavy soils, drainage
may be difficult to secure by placing
the tile below the “hard pan” layer.
Feed Middlings to Pigs;
Result Worth Trouble
When such feeds as rye and wheat
/niddlings are considerably cheaper on
the ton basis than corn, wheat, bar-
ley, or rye and one desires to take
advantage of this, he is confronted
with the problem of how best to feed
the middlings.
Ordinarily, com is not ground for
hogs and one cannot successfully
feed rye or wheat middlings with
shelled corn in a self-breeder because
the hogs will pick out the corn and
eat very little of the middlings. The
problem is not so difficult with the
small grains because these should be
ground and when the middlings are
mixed the ground grains pigs m,ust
eat all of the feeds in the mixture.
One very good way to get some mid-
dlings into the mixture is to put it in
with tankage and linseed meal for the
protein supplement. Right now we
can think of nothing cheaper or bet-
ter than to make a slop of middlings,
either rye or wheat, and skimmilk.
This would be a splendid supplement
with corn or ground barley.—Hoard’s
Daix-yman.
Sheep and Clover
Sheep have helped to make Frank
J. Dobmeier’s system of farming more
profitable. Mr. Dobmeier lives on the
edge of the Red River valley in Grand
Forks county, North Dakota, one of
the principal spring wheat sections of
the country. This .section several
years ago became so badly infested
with sow thistles that the farmers
thought they might have to give up
wheat raising. Dobmeier found that
he could control the sow thistles with
sheep. He also found that sweet clo-
ver made a good sheep pasture, that
he could winter the sheep on sweet
clover hay and that nitrogen that the
sweet clover put into the soil helped
to boost his wheat yields.
“Sheep do not require much expense
or labor,’’ said Mr. Dobmeier. “They
make it possible for us to grow leg-
umes profitably and to keep down our
worst weed pest without resorting to
any tillage method.”—Capper’s Farm-
er.
Feed for Brood Sows
A good ration for brood sows is es-
sential if one is to have pigs that will
li7e. One of our experiment stations
has fed sows a ration of .3 pounds
tankage, .48 pounds alfalfa hay and 4.7
pounds of corn per day through their
period of pregnancy, with the result of
7.9 pigs per sow which weighed an av-
erage of 2.34 pounds of which 89 per
cent were rated as vigorous.
No doubt yrm are familiar with the
results of feeding corn alone. This ra-
tion is often at fault when sows eat
their pigs or produce pigs of low vi-
tality.
/The tankage mentioned in the ration
can be reduced one-half and the other
part supplied by linseed oil meal. Com-
mercial supplements for hogs are well
balanced and give good results.—Ex-
change.
Care of Brood Sows
A lack of exercise is a frequent
cause of weak pig litters. Also sick-
ness during the gestation period
Weak litters are more common in the
spring, as a result of keeping sows too
closely confined during the winter;
allowing them to become too fat would
have much the same effect. Feed
should produce strong healthy litters.
Let the sow have the run of an or-
chard or woods during the winter,
feeding her away from the pen, com-
pelling her to exercise.—Ohio Fanner.
Farmer Testifies to
Advantage of Silo
Use Settles Feed Problem
for Twelve Months.
The silos may be empty, to\remain
empty on more than a few farms, but
there are still thousands of farmers
who consider the silo an indispensable
adjunct to economical feeding. Just
recently, for instance, we heard one
farmer telling of how well he was able
to maintain the summer milk flow by
feeding green oats and peas. In or-
der to make sure of a constant supply
of the palatable mixture through the
short pasture season, several sowings
had been made at two-week intervals.
It was fed as cut, each day. The sec-
ond farmer listened to the story with
ill-concealed impatience. Finally his
turn came and he disposed of the sub-
ject in this way: “When the pas-
tures get short all- that I have to do
is crawl into the silo and throw out
some ensilage. There is no monkey-
ing around with several sowings of
green feed and daily trips to the field
with a scythe and democrat. No, sir;
we provide our summer feed wrhen we
fill silos in the fall and our problem
is settled for the next 12 months.” It
is no wonder that the silo, useful both
summer and winter, has so many
friends.—Montreal Herald.
Simple Scheme to Save
Lives of Y oung Pigs
In the case of swine, the system
worked out for saving the lives of
young pigs is simple in practice, and
many farmers are raising a proportion
of pigs farrowed far above the aver-
age. ,The farrowing pen should he
thoroughly cleaned and scrubbed to
remove all worm eggs that may be
present. The roundworm of swine is
a parasite that has caused very heavy
losses/ The sow should then be thor-
oughly cleaned up. paying special at-
tention to the udder to remove all
worm eggs. Within ten days after
farrowing the sow and pigs are re-
moved to a field sown to forage crops
and not pastured to swine since it
was sown. The pigs are provided with
a good supply of water and kept in
this Held for at least four months, aft-
er which time they are reasonably safe
from severe or injurious worm infes-
tation. Experience shows that these
measures also help to prevent butl-
nose, mange, dietary deficiencies, chol-
era, and other ailments to a large ex-
tent, as might be expected from clean-
liness, the separation of young ani-
malr from groups of older animals
and their infected surroundings. Safe
and adequate food and water supplies
and the necessary shelter -and shade
also contribute to thriftiness and rapid
growth.
Wintering Brood Sows
In alfalfa countries it is somewhat
the custom to winter sows on practi-
cally nothing but alfalfa hay. The
Colorado station, which does not ap-
prove of this extreme practice, rec-
ommends the following: “A good ra-
tion for gilts weighing up to 200
pounds would be about five pounds of
shelled corn, one-half pound of al-
falfa hay and >ne-third of a pound of
tankage daily. On this ration sows
have gained about one pound a day
and farrowed pigs that weighed about
two and 4>ne-third pounds at birth.
Fully 90 per cent of these pigs were
vigorous. If the sows are mature and
the hay is of such good quality that
they will eat about one pound each
daily, it is not necessary to add tank-
age to their ration, because they eat
enough alfalfa hay to furnish the nec-
essary protein to balance the corn.*
Wintering Farifi Horses
A good many farm horses that have
little or no work to do during the
winter season must be wintered as
cheaply as possible in order to hold
down expenses. Many are turned out
in the corn stalks or are expected to
subsist on what/ they can pick from
straw stacks. While these roughages
have some value for wintering idle
horses, the fact should not be over-
looked that they are very deficient in
protein and for that reason they
should be supplemented with some-
thing that carries considerably more
protein than is contained in these
products.
Agricultural Squibs
A little additional lime in spray of
bordeaux or lime sulphur is a pre-
caution against burning.
* * *
Protect your cucumbers by dusting
plants and ground with one part cal-
cium arsenate and 20 parts burned
gypsum or plaster. Covering plants
with a muslin frame also protects
them.
* * •
If there are five people in your fam-
ily and the table is only large enough
to accomodate two, somebody either
has to wait a good while or go hun-
gry. The same thing applies to baby
chicks.
* * *
The serious drought of 1930 showed
government agriculturists that certain
strains of corn bad far more resist-
ance to the lack of moisture and heat
than other strains had.
* * •
The best method of cleaning market
eggs is not to let them get soiled-
clean nests and a dry floor around
them.
* * *
If cultivation is to be effective
against quack grass, it must be through,
frequent, persistent, and properly
timed.
HENS NEED WATER
TO PRODUCE EGGS
Also Well to Heat It in Cold
Weather.
Forty cents a quart is a high price
for water, but that is what it is esti-
mated to be worth when converted
into eggs worth 30 cents a dozen. A
dozen eggs contain about a pint of
water. No wonder hens like to drink.
But that is only one of the demands
for water by hens. It is calculated
that 100 laying hens will transpire at
least three gallons of water per day
as vapor, a fact that makes an ade-
quate watering system and an ade-
quate ventilating system vitally essen-
tial in the poultry house. Damp litter
and damp walls cold weather c-e in
large measure due to this giving off
of moisture by the hens. Suppose only
a third of that three gallons of wa-
ter fails to get away by means of the
ventilating system. In a week there
will be five gallons of water absorbed
by the litter, floors and walls, with
inevitable reduction in production and
probably the beginning of disease.
In winter weather the use of water
heaters has been proved a profitable
practice. Energy used up by the hen
in warming icy water is energy sub-
tracted from the egg basket. An elec-
tric current or some other simple heat-
ing device can warm water much more
cheaply than can the hen.—Exchange
No Large Returns for
Small Poultry Raiser
Rural economists at the New York
State College of Agriculture blast the
hopes of many who look forward to
a little farm, a cow, a flock of chick-
ens, and a comfortable living. Accord-
ing to figures of 124 poultry farms it
takes money to run a profitable poul-
try farm.
Flocks averaging 500 layers had a
capital investment of $10,000, a gross
income of $3,600 and an average labor
income, or profit after interest and
ail expenses were deducted, of $369.
With 900 layers the capital in-
creased to $15,000, the gross receipts
to $6,291 and the labor income to $819.
Farms with 1.900 birds have $26,000
invested, gross receipts of $13,859 and
$2,344 for labor income.
Farms with 2,000 hens had gross
receipts about four times that of the
500 hen flocks but the labor income
was seven times higher. This sho-vc
the importance of a business large
enough so that the <perator can make
good returns for his time, which
means a plant, with 2,000 birds or
more.—Michigan Farmer.
Best Food Containers
“Use feed and drink containers that
will keep the chicks out of them,” is
the advice of F. E. Moore, extension
poultryman of the North Dakota Agri-
cultural college. He suggests that a
feed trough be made for the chicks
from four pieces of lath—one for the
bottom, two for the sides and one over
the top, nailed to the end >ieces ex-
tended just high enough to allow the
chicks to reach their heads through
to feed but not high enough to allow
them to get entirely into the trough.
For use later when the chicks are
larger, 3 or 4-inch boards instead of
lath are suggested. Tin or galvanized
containers are satisfactory for milk,
provided sour milk is left standing
in them from 36 to 48 hours before
they are used for the first time.
Tipping Pullets’ Beaks
A new method of tipping the beaks
of pullets as they go into the laying
house for winter may prevent featlier
pulling, toe picking and cannibalism,
according to D. C. Kennard of Ohio
agricultural experiment station at
Wooster.
Kennard makes a little cut in the
upper beak one-eighth of an inch or so
from the end, jus. enough to get a
start and tears the tip of the beak
off, near the quick. The beak will
grow out again, but by that time the
pullets will have become adjusted to
their confinement nd will possibly
pass up the vices that sometimes come
into the flock when they are put into
the winter quarters, Kennard states
Soybean Hay for Poultry
Poultry raisers in districts where
soy beans are grown are reminded by
tlm University of Illinois that the hay
made from this crop provides a good
green feed for chickens. It may be
fe’ freshly cut in summer or as cured
hay in the winter. To be most valu-
able as a winter feed it should be well
cured without excessive bleaching
Racks or baskets suspended in the
poultry house are the best means of
feeding the hay to poultry.—F. C., Illi-
nois, in Successful Farming.
To Cool Eggs
Adaptation of the old-fashioned lee-
less cooler to the cooling of eggs is re-
ported as having been tried success-
fully by Prof. J. E. Dougherty of the
poultry husbandry division. University,
of California. To insure the burlap
covering of the cooler Is kept damp,
water is fed to it by water tubing froi.i
a reservoir on top, the supply of water
t which is regulated by a float valve
Copper sulphate is introduced into the
water to stay the destructive effect of
mildew on the burlap.
Inflated Moby
(Prepared by the National Geographic
Society, Washington. D. C.)
THY did Norway make a coun-
\ Y / ter claim with Denmark over
YY a segment of the east coast
of Greenland, a land once in-
habited by Eskimos but now barren
and ice choked most of the year?
Perhaps the Norwegians seek to ex-
tend their fisheries, for a large part of
Norway’s population lives on the gen-
erosity of King Neptune.
Only a little more than 3 per cent
of Norway is under cultivation. The
country lacks the chief prerequisite of
modern industrialism—the juxtaposi-
tion of iron and coal. The Norwe-
gians, striving to the utmost, cannot
eke out a living from the soil. They
import much food. Nor can they de-
pend, as does '’England, upon the ex-
change of the products of their fac-
tories for the products of other peo-
ple’s farms.
Even the skies frown often upon
Norway. The west coast for a good
part of the year is shrouded by a pall
of mist, fog. and drizzle, with 200 days
of rain out of the year. The annual
rainfall at Bergen is more than six
feet The country is traversed by a
great dorsal plateau standing stark
and high above sea level. In these
rocky, sterile soils, useful plant life
will not take root. A, great wall of
mountains known as the Keel defines
the Swedish frontier.
Southernmost Norway is in the same
latitude as northern Labrador, with
northernmost Norway lying far with-
in the Arctic circle. Norway is hard-
ly more than a fringe, or shelf, washed
by the Arctic and the North Atlantic
oceans and deeply indented by salt
water inland canals, known as fjords.
For the most part, agriculture is limit-
ed to nooks and corners. Little farms
cling to the base of mountains like
shipwrecked sailors to a life raft. Six-
ty per cent of Norway’s farms are less
than five acres; 98 per cent are less
than 25 acres.
Norway seems to be one of nature’s
climatic mistakes. Too much daylight
in summer, too little in winter; too
much worthless water here, too much
sterile mountain there. But what the
country may lack in quality is more
than offset by the quality of the people
who inhabit it. Norwegians are hap-
pier than the common run of mortals.
They are essentially open-air country
people, knowing nothing of the misery
and abject poverty of city slums and
tenements. They have learned to live
comfortably with themselves, having a
wealth of inner resources on which to
draw. They go down to the sea in
ships and see the earth and the full-
uess thereof. Before them lies the
panorama of mountains, glaciers, cloud
racks floating through the lofty de-
files of their fjords.
They know the world, too. from the
inside of hooks. They are a bookish
people, prizing education. Illiterates
are about as plentiful in Norway as
horned toads on Boston common.
When it -comes to exchange of intelli-
gence, Norway has more telephones
than Spain or Poland, with popula-
tions from seven to ten times as great.
Its Face and Character.
Each country, like each human be-
ing on this planet, has a face and char-
acter of its own. Chile, another
elongated mountainous coast country
fronting the western sea, in a consid-
erable area of its homeland is parched
and rainless, while Norway is drenched
with moisture. Greece and Italy suf-
fer from too much sun, while Norway
hasn’t enough to go around. Greece,
Albania, Portugal, Esthonia, and Nor-
way are the only European countries
which grow no sugar beets—too much
sun in the Mediterranean countries,
too little in Norway. Contrast the
loiterers basking in the winter’s sun-
shine on the steps of the Piazza di
Spagna, Rome, with the Norwegians
clad in furs and oilskins adventuring
over cold, gray, fog-covered waters.
Italy and Norway from early antiquity
bred a race of sea-rovers, adventurers,
discoverers.
Norway and Greece, looking sea-
ward, present the appearance of once
compact lands that have been shot to
pieces by titanic subterranean explo-
sions. Their deeply indented coasts
are fringed and tasseled with island
groups. The sea is sown thick with
fragments like celestial star dust in
the Milky Way. The islands of Greece
furnish goats, currants, and material
for poetic rhapsodizing.
The Norwegian coast is an exag-
gerated southern Alaskan coast. Skip-
pers navigate big ships through Nor-
wegian fjords just as they do through
thA deei>owt Alaskan inner canals.
Dicks in Tow.
The fjords, whether the re,suit of gla-
cial erosion or faulting of the earth’*
crust, are of awsome beauty and of
considerable human utility.
Saved by Gulf Stream.
The warm Atlantic drift from the-
Gulf stream supplies Norway with
both climate and fish. But for this-
beneficence of nature, Norway would!
be a bleak and inhospitable waste and.
most of the Norwegians would be com-
pelled to emigrate or starve.
Fish, following family tradition,,
crowd into the shoal waters of the
North sea to feed and breed. They’ve
been doing it for thousands of years,
and they’ll probably keep on just so-
long as this poor earth’s pale history
runs. They return like the swallows
in the spring.
Roughly speaking Norway has three-
strings to its fishing bow: cod, whale
and herring; but the herring is king.
Herring, because of their abundance,
give rise to the greatest of the world’s,
fisheries. They are as gregarious ae
the starlings which cluster by night,
in the tops of trees on Pennsylvania
avenue, Washington. They run in im-
mense schools, with some of their life-
cycle still shrouded in obscurity, al-
though it is probably as well knowa
as that of any other important fish.
Norwegian herring fisheries were fa-
mous before William the Conqueror-
The Norwegian fish catch runs to-
about one and three-quarter billion
pounds, of which approximately one-
billion pounds are contributed by the-
herring tribe. The live herring is.
something of a traveler, but the dead:
herring goes farther. What one may
call a “pickled-herring-raw-cucumber-
sour-cream belt” includes a better part:
of eastern Germany, Poland, the three-
Baltic states, Finland and Russia.
The Norwegian cod, unlike the her-
ring, travels southward rather than
eastward. Cured codfish enjoys the-
entree to all classes of society in
southern Europe, particularly in the
Catholic countries where meatless days
are prescribed. Some years ago, when
Norway was trying out prohibition, a
serious effort was made to exclude the
importation of the more heady Span-
ish and Portuguese wines. The Iber-
ians naturally resented the affront to
their delicious wines and threatened
reprisals upon the Norwegian codfish.
The anti-codfish campaign was too
much for the Norwegians. They capi-
tulated by throwing open their doors
to Mediterranean wines.
Development of Fisheries.
Norwegian fisheries have developed
from small beginnings, when little
wooden boats put out a mile or two
from the shore scraobling for a meager
catch of herring. Now great steel
power boats make catches of 10,000
barrels of fish in a day. Once esti-
mated by the pound, the catch is now
estimated by the ton.
Norway has come largely to control
the world’s whaling industry, once a
great American business, with Yankee-
ships sailing from New England ports.
About the turn of the century it looked
as if the whaling business the world
over was doomed to early extinction.
Defenseless monsters, the poor whales-
do not get an even break! Nature
ironically dooms them by causing them
to signal their own destruction. If
whales were equipped to remain be-
neath the surface even as long as the-
modern submarine, they would be more
than a match for the energetic Norwe-
gians, with their big steel ships and
long-range harpoon guns.
Norway’s annual production of
whale oil rose from 19,000,000 pounds
in 1906 to “11,000,000 pounds in 1927.
The Norwegian annual herring catch
would load a solid train of steel gon-
dola cars reaching from New York to
Philadelphia, or, if converted to Nor-
wegian cars, a solid train 300 miles
long. It would require at least dou-
ble these train lengths to handle the
annual catch of whales.
The Norwegians are the northern-
most and the southernmost workers of
the world. Their operations cover a
wider range than the flight of the
Arctic tern. Annually 10,000 Norwe-
gians work in Antarctic seas close up
to the great ice barrier. Just as many
work in the Arctic seas on the out-
skirts of the polar cap.
Norway’s climatic eccentricities bear
an intimate relation to Norwegian ag-
riculture. In Norway farming within
the Arctic circle is by no means a des-
perate enterprise. As the snows re-
tire, vegetation is quickened by long
days of sunlight. Even dairy farming
prospers within the Arctic circle, de-
spite the accepted notion that onlj
reindeer thrive in these latitude**
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The Lampasas Daily Leader (Lampasas, Tex.), Vol. 28, No. 186, Ed. 1 Friday, October 9, 1931, newspaper, October 9, 1931; Lampasas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth905710/m1/2/: accessed July 8, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Lampasas Public Library.