Mail Tribune 100, May 17, 1918

The following news items were drawn from the archives of the Mail Tribune 100 years ago.

May 17, 1918


Unless there is a big outpouring of voters to the polls this afternoon and evening today’s primary election promises to be one of the lightest in the history of the city and county. The voting booths will not close until 8 p.m.

The paucity of the vote cast this forenoon seemed in keeping with the general apathy and lack of interest in the election all during the preliminary campaign. As an illustration it can be stated that by 11 a.m. at the South Central and South Main street precincts but 14 votes were in, seven at each precinct; and at the city hall voting precinct but nine votes had been cast. Reports received from Jacksonville and other parts of the county this noon were that the vote up to that time had been exceedingly light.

It was generally expected that late this afternoon and early this evening the bulk of the vote would be cast, but nevertheless the prediction was made by those familiar with politics that the total vote would be exceptionally light.


At the dairymen’s meeting to be held in Medford on May 29, Prof. E. B. Fitts of the Agricultural college, will discuss hay making, including cutting, curing, harvesting and storing. All dairymen are invited to be present.

The proper curing of hay is a matter of first importance. There is no crop grown that requires more care in harvesting and none is more easily damaged by neglect. Because of the high price of grains and mill feeds, quality in hay and other roughage is of more importance than ever before. Bleaching in the sun, leaching by dews and rain and general weathering may reduce the feeding value of hay 50 percent.

Early cut hay is best for hairy cattle. A common rule is to cut during the early bloom. At this stage the protein content is high and palatability at its maximum. Cut alfalfa when in early bloom and when the new sprouts are well started; clover when in full bloom; vetch when first pods are about half formed.

If properly cured hay should be of a light green color, retain most of its leaves and have a pleasant aroma. Quality in hay means milk and butter fat at lowest cost.

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