The Beaver Herald (Beaver, Okla.), Vol. 28, No. 36, Ed. 1, Thursday, February 11, 1915 Page: 2 of 8
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THE BEAVER HERALD. REAVER OKLAHOMA
APPLE DESSERTS OF MERIT
; "SLICKING UP" THE OLD "HEN HOUSE" fA DW
BUSINESS OF WINTER DAIRY
Adapted to Peculiar Conditions and
Localities Special Attention to
Products When Highest.
!ly W. MILTON KELLY)
Rood farming consists of making a
profit out of the fnrm nnd at tho snmo
tlmo leaving It bettor nt tho end of
ench year than It was at tho begin-
ning. Ono of tho mistakes thnt wo often
mako when wo aro measuring tho suc-
cess of n farmer Is when wo consider
only Ills net profits for tho year.
This mcasuro Is not correct unless
vn tnko Into account how much ho
has drawn from his capital stock tho
fertility of his farm tho buildings ma-
chinery and Implements. It must also
supply him a comfortablo living for
Dairying Is of two kinds winter and
summer dairying and each is adapted
to peculiar conditions and localities
Summer datrying Is best adapted to
lands whero grass growing is tho
mnitt tmnnrlnnt fonfnrn nnil nn fiipnn
lands that aro not productive of largo
crops of grain and foddeV.
Tho cows aro bred to como In about
a month boforo they aro turned out
in tho spring and fed Just enough to
kcop them healthy during tho winter.
This system of dairying docs not ro-
qulro as expenslvo buildings as win
tcr dairying and Is as profitable.
Winter dairying Implies giving spe-
cial attention to tho production of
milk and dairy products in winter
when theso productions aro highest.
The cows freshen in tho fall and aro
fed grain and commercial foodstuffs
in connection with their fodders and
hay and by consuming considerable
purchased grains It adds a largo
amount of fertility to tho fnrm
Somo odvocato summer dairying
and soma claim thnt winter dairying
Is tho most profitable but my experi-
ence convinces mo that all-thc-year
around dairying is more profitable than
either as it brings In about tho snmo
amount of money ench month when
it is conducted properly nnd the 'cows
can bo made to give milk all of tho
tlmo with the exception of six weeks
or two months before they are due t.
EASY TO MAKE M'J STOOL
Pall Is Kept Close to Cow's Udder and
There Is Little Danger of It Be-
ing Knocked Over.
It is not n great deal of trouble to
make a milk stool that keeps the pall
up clo8o to (he cow's udder and at tha
soma tlmo holds It so thnt thero is
Handy Milk Stool Not Easily Tipped
little danger that It will bo knocked
over writes Chester M. Wilson In
Farmers' Mall and Breeze.
The front leg of this stool has a pro-
jecting rest upon which tho pall Is
placed to keep It from tho ground.
Tho front Is hollowed to receive the
pall which Is held in place by a wire
VALUE OF SILAGE FOh FEED
Corn and Clover Contain Greatest Per
centage of Dry Matter Roots Con-
tain 90 Per Cen. Water.
(Ily II. 1L CSUAVES. Dairy Department.
Oreisnn Experiment Station )
Tho relative value of roots kale and
silage the usual sources of succu-
lence for winter feeding depends
upon their composition comparative
feeding values cost of production
keeping qualities nnd convenience of
The total digestible nutrients In ono
ton of corn sllago is 32C pounds. In a
ton of red clover sllago tho total Is 224
pounds but tho nutrltlvo ratio Ib 1 to
6.9 while In corn It Is 1 to 11. Tho
digestible nutrients In a ton of sugar
beets Is 221 pounds with a ratio of 1
to 8.5. In rutabagas tho total Is 18G
pounds to the ton with a ratio tho
same as that of sugar beets Tho di-
gestible nutrients In a ton of kalo aro
but 139 pounds white the ratio Is
very narrow 1 to 2.S it is also true
that tho nutrients of apple pomace
ellago arc pretty high about 21G
pound? to tho ton. Their nutrltlvo
ratio Is the widest of any of the com-
'mon winter succulents being 1 to
The corn nnd clover silage contain
the greatest percentage of dry matter
while kalo and some of tho roots con-
tain 90 per cent water. Ono ton of
corn silage contains as much digesti-
ble nutrients as a ton and a half of
sugar beets 1.8 tons rutabagas or car-
rots and 2.3 tons of kale.
House Cleaning Time.
A thorough "houso cleaning" of tho
poultry quarters every spring nnd fall
will go n long wny toward Increasing
tho production of tho (lock nnd de-
creasing tho number of untimely
deaths among tho chicks according
to n statement recently mndo by J. Q.
llalpln of tho collego of agriculture
University of Wisconsin.
Cleaning out tho droppings nnd tho
sour top layer of soil from the floor
nnd hauling in somo clean fresh dirt
or sand Is tho first step In tho "clean-
up." iiy bringing tho level of the
Moor up sevoral Inches abovo tha level
of tho ground outsldo good drainage.
Is secured nnd tho fowls will liavo dry
"footing" which Is absolutely neces-
sary to keep them healthy. Itoosts
should bo scraped clean of filth In
order to rcmovo posslblo lodging
places for lice. Brush nil tha old cob-
webs and dirt from tho walls and
corners and tnko every bit of movablo
material out of tha nests.
IJy thus "stripping" tho houso wc
hnvo a chnnca to get at the lice and
mites which nro among tho worst ene-
mies with which poultry hnvo to con-
tend. These pests kill off largo num-
HOW TO PICK THE
Do you know which chickens In
your flock nro producing enough eggs
to pay for their feed?
Can you tell the hen that lays thirty
eggs n year at a tlmo when they sell
nt retail for 18 cents a dozen from
tho hen thnt.lays six times that num-
ber many of them In tho season of
Can you tell tho steady lnyer from
tho "boarder" in your flock without
first opening her and looking at tho
Theso nro somo of the questions
that puzzlo poultry farmers the coun-
The hen thnt produces threo or four
eggs a week nnd is on the Job nearly
the year nroupd is the hen that Is al-
ways hustling according to J. 0. Hal-
pin of tho collego of agriculture Uni-
versity of Wisconsin.
j: THE HEN THAT LAYS THE
Is busy nil day. -J
v Is nervous yet unafraid. Ji
te Has bright eyes and a scarlet x
JC comb 5
Is qlways singing uid always S
V hungry. s
Sho Is the first hen off tho roost In
tho morning and the last on nt nlghL
Sho is always fornglng; following tho
plow In tho spring In search of grubs
nnd cut-worniB roaming tho woods
and fields during the summer devour-
ing many Injurious Insects nnd their
larvae and busily gleaning about tho
threshing machine or gorging herself
With Her Year's Work Laid Out Be-
on weed seeds In tho fall. Sho Is the
hen that is unafraid yet nervous; the
hen with tho bright cyo nnd tho scar-
lot comb She Is always singing as
sho works and Is generally at work
scratching away for dear llfo making
her own living out of God's good green
earth She goes often to tho wnter
tank and drinks deeply for much of
tho eggs sho produces Is water.
Litter for the Hens
(lather up all weeds grass leaves
and waste hay or straw and keep It
on hand for tho scratching shed. In
winter when the fowls have pretty
well worn out their Utter a carload
of this trash will keep them busy for
several days. Tho weed seed and tho
tew InBccts It contains glvo them a
now Incentlvo to dig.
Litter In Hen House.
Have from eight Inches to a foot of
leaves or straw on tho chicken house
floor and keep wholo grain In this
hers of young chicks in tho spring and
snp all tho llfo out of tho older fowls
cutting down their production tremen
Sprny liberally tho whole Inside of
tho houso with n mixture of 14 parts
of kerosene nnd ono part carbolic ncld
being very suro that every crack and
corner where llco and mites or their
eggs might be hidden is thoroughly
soaked. To do tho spraying any or-
dinary hnnd spraying machine such
ob wo ordinarily uso to spray with
parts green In tho garden or to white-
wash In barns may be used.
After this spray mlxturo has dried
off apply n good coat of whitewash.
Finish up the Job by covering tho
floor with several Inches of bright
straw or chaff filling tho nests with
somo clean straw or wood shavings
nnd furnishing a dish of clean water
and n hopper of crushed oyster shells
If the chickens can bo treated for
llco before being called into their
renovated homo tho Job will bo com-
plete and thorough and tho chickens
will begin a now era of prosperity
for their owner.
To Improve the Egg Crop
1. Keep n standard vnriety.
2. Provide clean dry nests.
3. Rather eggs twice dally.
4. Keep from heat and odors.
C. Mnrkct twice weekly.
6. Confine all male birds nftcr
Every slnco the good old days
when the trusty "blunderbuss" of the
pioneer used to bring down coveys of
partridges and quail and an occasional
wild turkey along the virgin trail of
tho wilderness plump Juicy well
cooked Boul-satlsfylng poultry and
"chicken flxln's" hnvo been n source
of gratification to many people.
Tho humble hen and her descend-
ants of both genders have proved a
delectable topic of conversation at
mnny n boarding house. From tho
tender "back piece" to tho brittle
cartilage at the point of tho breast
bone nnd from tho neck to the 'Par-
son's nose" every morsel haR its own
separate and distinct appeal to the
human nppetlte. Tow can resist It
nnd even babes In arms havo been
known to gnnw at a roast wing with
Even with tho advent of tho cabaret
and tho "hot dog" lunch places tho Im-
portance of chicken on tha menu has
not been forgotten nor replnccd. To
tho housewife who has the wherewith-
al to obtnln a chicken nnrt tho skill to
prepare It. there Is no neil to worry
over what shall bo tho crowning glory
of tho feast spread for spoflal "com-
pany." Thero are many wnys of malting the
ordinary barnyard variety c fowl
taste delicious beyond the wildest
dreams. A few recipes of a safe and
snnc nature from tho Wisconsin Farm-
ers' Institute Cook Book are added as
nn aid to cooks In search of other
ways to servo this popular meat:
To Roast Poultry. Ono rule will
apply to all poultry. Have oven very
hot until skin Is browned then cool
nnd If poultry Is stuffed cook twenty
minutes to tho pound; unstuffed fif-
teen minutes. Salt pork Is very nice
to use for basting purposes; baBto fre-
quently; when half done add ono tea-
spoonful of salt and ono-fourth tea-
spoonful of pepper.
Chicken Fricassee. Dress clean
and cut up the fowl put in n kettle
cover with boiling water bring to a
boll then simmer until tender. When
half done ndd pepper and salt; finish
cooking thicken tha stock add n little
cream If you can spare it. The tlmo
for rooking must depend upon the
chicken or fowl used; an old one may
bo stowed this wny for threo hours.
Maryland Chicken. Dress clean
and cut up n chicken; sprinkle with
rait and pepper; dip In flour egg and
crumbs; place In well greased drip
ping pan and bake In hot oven basting
wmi uiiL-iiuru cupiui muiieu uuirer.
Arrnngo on platter and pour over two
cupfuls cream sauce.
Creamed Chicken. One nnd ono-
half cupfuls cooked cold chicken cut
In dlco one cupful white- sauce one-
eighth teaspoontul celery salt Heat
1 chicken dlco In sauce to which eel-
j ery salt has bee added.
PRODUCE HARD-SHELLED EGG
Strong Heavy Shell Is Not Nearly 80
Likely to Be Broken by Rough
Handling as Weak One.
(By EUGENIA ST. MATITIN. Blooming-
Tho feeding of hens for tho produc-
tion of bard-shelled eggs not easily
breakable In handling is posslblo and
demands attention. Shells vary great
ly In strength. A strong heavy shell
Is not nearly so likely to bo broken by
the Jars Jolts and rough handling in-'
cldant to ordinary shipment as a weak
Chemical analysis shows that tho
shell of tho egg Is largely carbonate of
llmo but that It also contains carbon-
ate of magnesia mineral phosphate
and somo organic matter. If strong
shells are to be produced tho mineral
elements must not be lucking. Gralnu
that are ordinarily fed do not contain
theso mineral elements in sufllcicct
proportions and an additional and
Beparato supply Is necessary. Fortu-
nately theso mineral elements aro
available la much cheaper forms thaa
in grains. Lime is the principal Ingre-
dient of oyster shells which may bu
procured for about twelve dollars a
ton. Iron magnesia and often phos-
phorus in many kinds of artificial grit
may bo procured for about tho same
prlco while these elements in grain
would cost at least doublo these fig-
ures. Bono meal contains phosphorus II
appreciable amounts besides lime
magnesln etc. nnd while expensive it
Is cffectlvo in giving tho shell an even-
ness and fineness of texturo which
odds much to Its strength. It is there-
fore often used as nn Ingredient for
dry mashes for laying flocks usually
in amount varying from three to flvo
Eggs that won't break give tho
poultrymcn greater profits than eggs
that will. Make your hens lay tho
GETTING MOST FROM TURKEY
Do Not Encouraoe Fowls to Come tc
Kitchen Door for Tlt-Blta Ex-
ercise Is of Importance.
Turkeys should not bo encouraged
to come about the kitchen door for
tlt-blts. The health of this fowl re-
quires that it exercise. Far better
have a flock of turkeys that como up
only at roosting time than a flock
hanging around the kitchen door. Feed
regularly twlco a day when the rango
food Is gone and give all tho sour
milk that can be spared. See that they
have no lice and that their roosts aro
free from mites. They should be Bhul-
tered In an open shed but better roost
in the trees than in the chicken houso
unless conditions are unusually favor-
ablo and ventilation good. Turkoys
aro very susceptible to bad air and
poor ventilation. Thoy will como dovtn
with roup if allowed to roost over
damp droppings In a dirty house.
Do not try to fatten in confinement.
If they aro to bo marketed let them
eat corn with the pigs and see that
they have all they can eat for tho
three or four weeks Just beforo
ThankBglvlng. A dose of epsom salts
given once a month Is good for tho
flock. Olvo a teaspoonful to every two
birds in tho math. Provldo plenty of
grit and charcoal and all tho onions
available tops and bulbs as well.
Profit In Broilers.
Difficult as is tho lessoD. it Is nev-
ertheless true that profit In raising
broilers or first-class roasters comes
only to him who uses pure-bred muled
broad deep full-breasted birds; yel-
low In skin nnd legs. Tho scroggy lit-
tle barnyard ben with mongrel male
as tho slro ot her chicks. Is Incapable
of producing a chick thnt will reach
three pounds weight long before It Is
mnturod at which period of Its exist-
ence It ceases to bo a broiler. It Is
the uso of good breeds that given suc-
cess and profit.
Poor Stuff Goes Begging.
It is a fact that In market plumv
chickens neatly dressed free from pin
feathers with unsolled ckln and with
perfectly clean legs will find a ready
Bala while poor Bluff goes begging.
Delicious Confections From Fine Fruit
That Is a Favorite With Old
Apple Dumpling Pie. Fill deep plo
pan heaping full of good tart apples
pared and quartered put In a llttlo
wnter cover closely Bet on rango to
cook while making crust. Mako a
;ruBt of ono rounded cup flour two
teaspoonfuls baking powder ono des-
sertspoonful lard alt one half cup-
ful water. Mix lightly with a spoon
roll about cne-half Inch thick cutting
places for steam to escape. Cover
apples with It pressing dough down
around tho edges ot tho tin. Hake In
a rather quick oven. Servo with tho
Dressing for Pie. Ono cupful sugar
ono tablespoonful butter; add a little
cream; season with nutmeg. Stir to
1 cream. To serve cut In pieces as
pie turning crust bottom side up.
Tnko apples out with a spoon cover
trust with apples then cover apples
Delicious Way to Bake Apples.-
Peel and core apples and put In bak-
ing dish filling each applo'with tugar.
Covor with hot water nnd Btew
gently laying a few pieces ot stick
cinnamon and lemon peel on the top.
When about half done sprinkle with a
heaping tablespoonful of gelatin and
place in oven until done. Servo cold
Old-Time Appus Pie. Slice tart
apples lay them on a lower crust
cover them with maple sirup and very
thin slices of salt pork; add a shako
of red pepper. Cover with perforated
upper crust and bake until apples aro
soft and slrupy. The pork melts and
FOR .VARIATION IN THE MENU
There Are Days When Fish Will Bo
Appreciated and Baked Cod Can
Here Is a good way of baking cod:
Have the flsli skinned and backbone
removed. Lay on an carthdnwaro plat-
ter open. Sprinkle with salt and pep-
per dip oysters separately In melted
butter then In crumbs and lay on one-
half of fish. When covered fold other
Bide over brush with beaten egg mois
ten tho crumbs with tho butter. Thero
will bo somo oyster liquor In tho but
tcr from dipping but uso It. Cover
tho fish with tho crumbs so prepared
Do not put any water on the fish. Set
pan of water under the platter to keep
platter from cracking and havo oven
hot. A four-pound fish will require
one-half pint oysters one-half pint
crumbs and one-quarter cupful of but
ter. Bake about forty minutes. Serve
on the platter It Is baked In. It you
wlBh to bake the fish with the skin
nnd bone on put plenty of strips ot
fat pork over It and basto with ..ho
drippings. Never uso water for bakod
fish. Do not bnke too long. When
tho flakes separato it Is done. When
baked on a platter without the skin
It requires no basting.
Cut four quarts ot tomatoes fine
add one cupful ot chopped onions ono
cupful of nasturtium seeds that have
been cut fine one cupful of freshly
grated horse-radish threo 'arge stalks
of celery chopped ono cupful of whole
muBtard seed one-half cupful ot salt
ono rounding tablespoonful each ol
black poper cloves ind cinnamon a
level tablespoonful of mace one-half
cupful of sugar and four quarts of
Mix all well together and put Into
Jars or bottle. It needs no cooking but
must stand several weeks to ripen.
Little Meat Rolls.
From somo cooked meat remove fat
and grtstlo and put through tho '.hop-
per. SeuBon well nnd moisten with a
llttlo good gravy. Make a good rich
biscuit dough roll out thin and cut
Into four or five-Inch squares spread
each ploco with some ot tho meat mlx-
turo and roll up as tightly as possible.
Place cioso togother In a greased pan
brush tho tops with milk and bake in
a quick oven. Servo with a good
Baked Spare Ribs.
Anyone that likes spare ribs ill
find this an Improvement over oolllng
them. Put spare rlbB In cold water
and let cook for almost an hour. Into
a baking dish put a 'layer of raw
sliced onions. Lay the sparo ribs on
this and finish dish with another layer
of onion and the top layer ot pota-
toes. Add enough hot water to half
till dish and bake ono hour covered
tho first half hour. Servo with boiled
Ono can salmon one-halt cupful
milk two eggs one-halt cupful cracker
crumbs salt and pepper. Beat yolks
of eggs and then add tho other In-
gredients adding tho bcaton whites
laat. Bake one-half hour. QUco cold
and servo with or without mayonnaise
Put two or more pounds ot sweet-
broads In lukewarm water for an hour
then boll them for another hour drain
them well nnd when cold bake thorn
In a hot oven basting them with the
liquor which comes from them until
they aro nlcoly browned all over.
Cleans the Can.
Each tlmo after the garbage can
haa been emptied drop Into It a
crushed newspaper light It and let
burn out Place tho can on the
(round while burning.
AGED BROOD SOWS ARE BEST
Regular Breeders With Large Litters
and Who Take Good Care of Pigs
Aro Proper Ones to Keep.
Sows that aro regular breeders
farrow largo litters and tako good
caro of tho llttlo pigs should bo
kept until they fall to bo good pro-
ducers. Tho principal test of wheth-
er a sow Is a good milker or not la
tho thrift of her pigs nnd her con-
dition whllo suckling them. If they
thrlvo and Bhe cats liberally and
keeps In good health and digestion
and at tho same time becomes a llt-
tlo thin while nursing her pigs It
is pretty good ovldenco that sho Is
a good mother and should be kept
as long as her usefulness lasts.
A regular breeder and a good
mother Is worth fully G0 and Is a val-
Tho young brood bow usually Im-
proves aa Bho matures so that better
results may bo expected tho second
Very llttlo progress can bo made
In building up a good herd of hogs
It tho policy is to dispose of tho
young sows after they have farrowed
ono or two litters. Young sowb are.
Champion Red Duroc Sow.
as a rule not as dependable pro-
ducers as matured bows. They will
however dovelop as thoy mature end
can often bo retained a number or
years to advantage.
Young sows do not farrow as
strong litters and they are usually
smaller than those from tho mature
Young bows that aro growing should
bo fed raoro liberally than older ones.
Tho latter If they have a warm dry
pen to sleep In with plenty of dry
leaves or straw for bedding will re-
quire very little food.
Wo feed our brood bows principal-
ly on bran soaked In water and
whole oats. Wo always ralso a fow
stock beets and cabbago to feed
when grass cannot be had. Keep an
abundant supply of wood ashes char-
coal made from burnt corncobs In tho
feeding room. Ono of our most suc-
cessful brooders keeps his brood sows
In ten-acro woods and graBs pasture-
tlio year round.
TEACHING THE COLT TO LEAD
Take the Little Fellows When They
are Young and Easily Taught
Don't Get In a Hurry.
(By M. COVEIIDELL.)
You often seo a man kick and cuff
the colt around every tlmo it hap-
pens to get In his way.
After a whllo you will notice this
same fellow out with the family help-
ing him to hem up n two-year-old colt
while ho can put a baiter on him.
For tho flrBt two or three times
they get tho halter on they havo a
regular circus in teaching tho animal
to lead and bo halterwlso. It Is
mighty hard and dangerous work too
this breaking in big strong two-year-old
I Why not tako the llttlo fellows in
hand when they aro small easily
handled and quick to learn? Slip tho
halter on the coll occasionally and by
slow degrees get It accustomed to
leading up when the lead strap is
tightened and you move.
But don't get In a hurry. Tho colt
has been ueod to going ahead ot you
so don't expect It to follow too soon.
A lump ot sugar or a few oats held
In the hand Just In front ot the llttlo
fellow aro much bettor tralnors In
teaching it to lead than dragging It
by tho lead strap and having someone
behind it with a club or a fishing pole
to "Bhoo" It along.
Value of Roughage.
Tho nutrltlvo value ?f winter rough-
ago for stock depends In n largo moas-
uro upon Its palatablltty. This Is a
point that should bo given more con-
sideration In making up tho grain ra-
tion for tho stock.
The pure-bred mare Is a good in-
vestment to tho small farmer and It
ho will allow her to share the work
)f tho placo she will do nearly as
much work as a gelding and raise a
good colt beside.
j rft . ' -$r' vViDSb 1 .
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The Beaver Herald (Beaver, Okla.), Vol. 28, No. 36, Ed. 1, Thursday, February 11, 1915, newspaper, February 11, 1915; Beaver, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc69041/m1/2/: accessed February 24, 2021), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.