The Beaver Herald (Beaver, Okla.), Vol. 33, No. 18, Ed. 1, Thursday, October 2, 1919 Page: 2 of 10
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THE BEAVER HERALD. REAVER OKLAHOMA
i
THE
KITCHEN
CABINET
WATER GLASS AND LIMEWATER METHODS
HAY STACKERS ARE INEXPENSIVE AND
WILL SAVE MUCH FARM HANDPOWER
ARE RECOMMENDED TO PRESERVE EGGS
Unloading by Machines
(Prepared br the Unlttd Rlales Depart-
ment of Agriculture.)
Thousands of farmers who faced the
harvesting of a large hay crop last year
with fewer hnndi than usual to help do
thr work owe their success In handling
and saving their crop to hay stacker.
The tiny stacker l tojlncklng what the
Jtorno fork Is to putting hay In the barn
n saver of man and labor. It lifts the
liny on the stack by horse power In-
Mead at man power. When bay Is load-
! on tle wagon by hand und unloaded
by a stacker one-liulf of the hand labor
Is cllmuiated. If push rakes or hay
loaders We used Int-onncctlon with the
stacker 'the laborious tusk of pitching
by band Is entirely avoided.
UttfuTln East and South.
In th East and Houth. where much
of the bny grown Is stored under cover
a stack Lr could be used to advantage
when if becomes necessary to stack
especially where labor Is scarce. A boy
who can drive r- team can tuko tliu
plrce of a man. In the haying opera-
tion. Tivo men und u boy using n loud-
er and stacker will bundle about 75 per
cent rnjre hay for eaih man during u
day than a three-man crew loading jmd
unloading ly blind.
Hay stackers nro clashed In two gen-
eral Ones one having teeth on which
the liajrlM gathered und brought to this
stack on push rucks; the other con-
sisting of stackers that do not reecho
hay directly from push nicks but ban-
illo It by means of home forks or
slings Both types arc comparatively
Inexpensive and can usually be made
at homo with material that Is available
or which can be readily assembled on
DIFFERENT STORAGE
HOUSES NOW IN USE
Insulated Structure Best Adapted
to Southern Climates.
I
Aroostook Type With Concrete or
Masonry Basement Walls and
Wooden Superstructure Is '
1 I Product 'of Maine.
(Prepared bj the Uptted mates Depart-
ment of Agriculture.)
Tho Insulated potato liouso Is not
used extensively and as a rule Is bet-
ter adapted to southern than to north-
ern climates. Thu construction fen-
turo of such a house. Is the thorough
Insulation of Its walls ceilings doors
and windows. In northern locations
such a liSuso must be heated by a
stove.
Tho Aroostook typo of storage tyuse
with concrete or masonry hnsement
walls and wooden superstructure. Is
distinctively a product of Maine and
confined largely to that slate. It Is
expeuslvo and Is always located on
a side hill or Knoll In order that ad-
vantago may be taken of n ground level
entrance. The lmhementK aro usually
from 8 to 12 feet deep and most of
them have a capacity of several thou-
sand barrels. Generally the only pro-
vision for ventilation Is by trnplloors
In tho Hour through which thu filling
of tho hilts Is completed. Occasional-
ly u ventilator Is found In the roof.
These houses although practical In
Maine will njjvrr supersede the dugout
pit or sturago cellar now used In tho
inlddlo and far western states. Each
of these types of storages has distinc-
tive features which peculiarly adapt It
to Its own environment but do not
ncce(.snrl!y preclude uso lu other lo-
calities. Tim artificially refrigerated potato
storage house Is confined practically
to the storage of northern-grown seed
potatoes held In cold atorngo for second-crop
planting In tho South. Them
is tittle demand for such a house In
northern sections hut It Is thought
that community cold-storngo plants of
this typo could bo profitably used by
tho southern truck growers as they
could purchase their supplies of seed
In tho full nnd have them delivered be-
fore tho arrival of cold weather. Tho
weed potatoes could bo stored through-
out tho winter In tho houso nnd bo
available in excellent condition when
desired the. following season.
Tuberculosis In Poultry.
Tubercutosls In poultry Is much
moro prevalent than poultry breeders
realize. It Is responsible for a largo
aharo of tho unexplained lossc3 umong
chicks and adult stock.
M.olst Mash for Chicks.
A moist mash will whet tho appe-
tites of tho youngsters and Jmstcn
growth. They relish n rccu onco n
Releases Hand Power.
the farm without using special tools.
A stacker will last from 10 to 12
years under ordinary conditions and
the cost of repair is small. On 27
farms In central Kansas which stack
an average of 144 ton of hay a year
all charges against the stackers
amounted to less than 7 cents u ton
when the yield was one ton an acre.
Small duel's Not Economical.
Iir building a haystack with a stack-
er It Is scarcely economical to make
one containing less than 10 tons ac-
cording to experience.. In locating
stacks long or difficult hauls should bo
avoided whenever possible. It Is very
common on many farms to .( storks
of lury at the end or corner of the field
next to the farm buildings the site be-
ing chosen In order to have the hay
handy for feeding. The totnl distance
traveled In bringing buy to one side of
a square Held Is approximately DO per
cent greater than In hauling to the cen-
ter If the stack Is located tit one cor-
ner of the field the distance traveled Is
100 per cent greater.
To minimize damage by moisture
from thu ground cure should lie tnltn
to keep the hay In the bottom of the
stack from coming Into contact with the
soil. The aim or all good stack build-
ers Is to mtkc a stuck that will not
"take water." Tills ran be accomplish-
ed by trumping the middle well and al-
ways keeping It higher than the edges
during the process of building. To glvo
(he stuck further protection many
fnrnrers provide n canvas cowr or
sheets of corrugated galvanized Iron
t noting which when properly put on
practically eliminates loss from ruin.
CHICKENS LIKE FISH HEADS
Satisfactory Protein-Containing Food
for Poultry Flock Is Simple and
Inexpensive.
(Prepared by the United Stales Depart-
ment of Agriculture.)
A simple and Inexpensive substitute
for meat scraps which often are hard
to obtain at the average butcher shop
Is to utilize fish heads In tho poultry
ration. Arrangements' usually can bo
mndo with local fish dealers tq save
these heads particularly if the pnul-
trynuin Will furnish buckets In which
tho refuso may bo kept until he calls
for them. As they come from thu
dealer's shop the fish heads are tough
and covered with henvy scales nnd
gristle. However underneath Is (Inn
tender meat which tho hens' relish
keenly. The jHiultrytnnn can soften
the eoarso outer shell by boiling tho
fish head In water for fivo to ten min
utes nnd then pouring off tho wnter
and throwing tbo fish heads In among
the chicken's. ji many Instances tho
dealers aro glad to get rid' of tho fish
heads and on thn basis of actual food
value the poultry keeper can afford to
pay -1 or fi cents for a quart of flsh
heads which provide n satisfactory
piotcln-cuntnlnlng food for his flock.
Tho silo's tho thing.
Tho curly threshed barley usually
fares best In tho market.
All of tho vegetables. raised In tho
garden should ho utilized for food
Soils that hnvo no crop on them or
thu harvest fields as soon us tho grain
Is off will be better for n good disk
Ing.
Vegetables lu tho Into summer gar-
den must bu kept growing without
check In order to obtain satisfactory
results.
It takes earn nnd attention to Im-
prove Innd so that tho crops may bo
larger each year tho seasons aro fit-
vorablo. Shoveling sllago out of n silo is
play compared with prying corn
Hhocks out of frozen ground nnd
snow banks.
Dp not forget to continue tho light
on mites nnd llco. Thoy must bo
fought all tho tlmo In all sections and
tu all seasons.
Plowing up tho old pasture for flax
has ono drawback that must bo con-
sidered it may mako tho feed prob-
lem harder to meet.
Curcful packing means much. It
pays to urrungo vegetables In tljo most
ft sho hath nevr warrM with
misery.
Nor ever tugrd lth danger and
dlatrei. '
Hath had n' occasion nor no 0U to
ry
The strength and forcei of hla tterthl-
nest
SUNORltS.
A new design for an old product Is
quite worth while especially In food.
Camouflaged Kidneys.
Skin nnd Wean (cut-
ting out the white) four
or five lamb or pigs'
kidneys; cut Into cubes
and fry In oil or butter
quickly; senwiu with
chopped parsley. salt
and a sliver of garlic. It
will taae about the min
utes. Just before taking up add a tu-
blespooiiful of lnegur; let It boll up
and MTe on toast.
Rabbit Saute. Clean and cut up a
rabbit; dredge with Hour and sprinkle
with salt. I'ut Into a frying pan with
two tahlespoonfuls each of chopped
onion and drippings; cook gently until
brown. Oner with three cupfuls of
stock ndd a dozen small onions a hit
of bay leaf blade of mace six mush-
room stems and a teaspoonful of tar-
ragon vinegar. Cook one hour or un-
til tender. Ilcmovc the onions anil
rabbit and strain the stock. Cut half
a pound of bam In strips nnd cook In
n frying pan' with the caps of the
mushrooms. Add twelve ripe olives
the onion nnd rabbit and the strained
snuce. Bring to the boiling point and
seitf-ou hlglriy. Put the rabbit In the
center of a platter arrange mush-
rooms olives ham and onions In plies
around the rabbit and pour the sauce
over all.
Mock Roast Chicken. Take one
pound o the .hln of veal two ounces
of salt pork one tablespoonfiil of chop-
ped onion; mix thoroughly with one
and one-half tcuspoonful of salt pep-
per and one-hnlf cupful of milk. Line
'n mold with two-thirds of the mixture.
I'ut ono cupful of bread crumbs und
ono cupful of milk n a saucepan and
stir over tho fire until tnlck. Add one
(cnxpoonful of salt a little pepper and
one teaspoonful of poultry dressing
with two tcuspoonfuls of chopped on-
ions. Mix well nnd put In tho center
of thn mold. Cover with' the remain
ing veal mlxturv'lind xtrlp$2t nlt
pork. Ilako iiuir an hour; Invert the
mold on n pan surround with six po-
tatoes cut In strips and roast until
tho putntocs aro tender basting fre-
quently with the gravy In tho pan.
Dried mushrooms may bo soaked
several hours In cold wnter then used
In sauces us the fresh. Cook until ten-
der In the wutcr In which they arc
soaked and save It for flavor for soups
and sauces.
Fullli absolute unconquerable faith.
Is one of the essential concomitant
therefore ono of the great secrets of
aucceas. We inunt reality that one
cnrrleH his nuccess or failure with him
that It does not depend upon outside
conditions. Trine.
A SIMPLE DINNER.
The Men of a simple dinner Is one
that Is reasonable In cost pppctlzlng
enough to be attractive
and not too much work
to prepnro.
Seasoned Cabbage
With Meat. Cut n medium-sized
cabbage Into
halves and let it stnnd
an hour lu cold water to
remove Insects If any.
Into a Miuucpun put one
sliced onion a slice or two of bacon
and cook together until the iiacoii nnd
onion are fried. Add thu cubhnge and
water to coer 'season with salt and
cook until thu cabbage Is uenrly ten-
der. Add n few well-washed frank-
forts and let them boll a fow minutes.
Serve tho cabbage neatly arranged In
halves with tho sausages over the top.
Rice Cooked In Chicken Stock.
Cook rice until nenrly tender In wnter
then ndil enough chicken stock to heu-
Mn well and finish cooking. Serve
as a vegetable.
Cottage Cheese and Peanut Salad.
Mix a half cupful of peanuts which
bine bfeu shelled und put through the
meat ciopper using tho conrt-e cutter
with ti cupful of seasoned cottage
cheese.1 Mako Jnto bulls whn hpoon
and serve on lettuce. -J
Steamed Oat Bread. Mix two cup-
fuls of rolled outs ground" one cuprui
of com flour two nnd a half teaspoon-
fills of baking powder and two tea-
spoonful of salt. Add two cupfuls of
milk two eggs two tablcspoonfuls of
melted shortening and one-fourth cup-
ful of corn sirup. Steam In hnkln;:
powder cans two hours or tiako In
greased mullln pnns.
Rhubarb Pie. Tuko one nnd ono-
Sympathy as a Fine Art.
Sympathy Is ono of the flue arts. It
should enrich not Impoverish;
strengthen not weaken; Inspire while
It comforts. It Is easy enough to vny
you aro sorry. It Is easy tu grieve with
your friend over his trouble nnd pity
him for his mishaps. Hut the sympathy
which Is a fine art does not encourugo
him to glvo way to despair. It stimu-
lates. It puts hope In place of heart-
icliu. It points on ami up Do not
roug your friend with thu sympathy
vhlcli will make him feci Jlko pitying
Himself r
Ki7 vPZjLH
half cupfuls of cliopKHl rhubarb one
cuprui or sugar one tablegpoonrul of
fl"ir ami a half teaspoonful of salt;
mix with two tnblespoonfuls of water
and cook until thoroughly hot and the
rhubarb nearly soft. Cool and udd two
egg jolks turn Into a pic tin lined
with good pastry and bake In u hot
oeu at first then slowly until the fill-
ing Is thick. Cover with a meringue
uidtig the whites and two tablespoon-
fills of powdered sugur. Add a few-
quarters of marshmallows over the top
and brown.
Tla not In battlea of youth we train
The governor who mum be wlw and
good.
And temper Kith the sternneis of the
brain
Thought motherly and meet) ai
uornanhood.
Wisdom doth live nlth children
round her knees
VARIOUS AND SUNDRY THINGS.
The ecret of successful sponge
cakes Is In the bentlng of Die eggs
and the care not to lose
the air Incorporated
when MIrring In the
Hour. Then the "baking
oven Judgment never
comes to some women In
the course of their lives"
sajs Kute Douglas Wig-
gin. It Is as unreasonable
" to suppose all womec
gifted In being good cooks ns It would
be to expect them to he musicians or
artists. Becnusc the majority of wom
en aro by necessity housekeepers. It
docs not follow that they are by that
necessity doing the work for which
they ore especially qualified.
In these days of thin cream which
refuses to whip a solution called vls-
cogen will be useful which may be
made at home and kept Indefinitely It
well stoppered. Take five ounces of
sugar anil dissolve In ten ounces of
wnter. Add six ounces of cold wnter
to two ounces of quicklime and let It
gradually slake; then strain through n
fine sieve to remove unslaked parti-
cles. Combine the two liquids and
shako occasionally for two hours. In
three hours set the mixture nslde to
settle then siphon or pour off the clear
liquid. Store In smnll bottles tightly
corked as tho liquid absorbs carbonic
acid from the nlr. thus darkening the
color and reducing the strength. Keep
cither In n dark bottle or wrap the
bottle In dark paper. Uso one-fourth
of n teaspoonful of the vlscogcn to
three-fourths of n cupful of cream
well chilled. Stir well then beat with
an egg-beater as usual.
A part of what we might term the
optimist's philosophy Is: If you can
mend a situation mend It; If you can't
mend It forget It. Is It a good
philosophy or is tt foollshneisT
HELPFUL SUGGESTIONS.
If the dishes In which Ice cream tr
frozen dishes nre served aro chilled In
the refrigerator the prob-
lem of melting Ices Is
practically solved.
Salads too should be
served on cold plates to
avoid wilting.
Frozen dishes molded
In melon molds should
be served sliced In ple-
shaped pieces cutting
from tho center of tho
mold. Sere nt once on cold plates.
Crenm Is whipped enough when tho
egg beater leaves Its print In tho
beaten cream. Longer bentlng will
often cause hits of butter to form In
the cream.
I'lotir that has been sifted several
days should always be rcslfted when
ready to use. If a cupful of (lour Is
filled for In a recipe do not dip tho
cup Into the (lour hut fill it lightly
with n spoon. All recipes lu the mod-
ern books call for level measurements
of all Ingredients.
Sweet milk may be soured Instant-
ly by adding two teaspoouruls of vine-
gar to a cupful of milk.
The usual recipe serves six people
amply. Ily cutting down the Ingredi-
ents to halves or thirds It suits thn
needs of a small family. If fortunnte
enough to huo n large ono double tho
amounts. v
In mnklng French dressing use half
lemon Juice and half vinegar or dilute
thn vinegar v?llh water or fruit Juice
using three times ns much; oil as ncld
A conc:ilent way of making tha
dressing Is to put all tio Ingredients
Into a fruit far nnd shake until Ir
"thickens and then It Is ready to uso
nt any time with a few preliminary
shakes und will keep Indefinitely In a
cool place.
Mooc-n Slavery.
T)iere Is no legal v.ud formal slavery
now In any Christian ocuntry. It sur-
vivos In a mild form In moU Mohnm-
niednti countries. Tho peonage systi-m
of Latin American countries Is not
much different from slavery but rests
upon a different theory. The peon is
not supposed to bo owned as property;
ho Is supposed to be working to pay a
debt which he owes tho master.
Dally Thought.
Love better Is than fame. Bayard
Taylor.
-Jm u w;'.)Ttots3;-?
R-sCjEJ
uESsti
It sae"B
ricq -' r s? 7 :Eggs Will Keep From Eight to
(Prepared by the United States Depart-
ment of Agriculture.)
Experiments in preserving eggs con-
ducted by the United States depart-
ment of agriculture In the past year
obtained best results from a 10 per
cent solution of water glass that Is
one part of commercial water glass
added to nine parts of boiled water.
Good results were obtained with a
slightly weaker solution using one
part of water glass to 14 parts of
water. Hotter results were obtained
when the wnter wan boiled than when
unboiled water wns used.
Earthenware Jars Best Containers.
In it test of different containers thu
earthenware Jar gaP by fur the bet
nnd most satisfactory results. Soft-
wood containers such as candy pnlls
did not give satisfactory results
while hardwood containers such ns
kegs used for elder and other bever-
nges gave much better results thnn
the softwood palls but did not begin
to compare "with the earthenware
crocks. Even tho hardwood kegs gave
considerable trouble on account of
leakage and had to be watched con-
stantly which made them unsatisfac
tory. Galvanized metnl containers
similar to new garbage palls were also
used with success but were not quite
so satisfactory as tho crocks.
Tests with solutions other thnn wa-
ter glass were made and llmcwater
both with and without salt gave sat-
isfactory results. Where unslaked
lime Is more readily available than
water glass the llmewater method Is
an excellent ono to use nnd Is cheaper
than the wnter glass. Teits In which
the eggs were coated .vJh wax nnd
soap and other coating material did
not give nearly so sutlsfactory results
as when tho eggs were kept In a solu-
tion. Directions for the use of water
glass and llmewater1 nre as follows:
1. Select a five-gallon crock and
clean it thoroughly after which It
should bo scalded and allowed to dry
2. Ileat a quantity of water to the
boiling point nnd allow it to cool.
8. When cool mcasuro ont nine
quarts of water place it in the crock
and add one quart of sodium silicate
WAYS OF TELLING BAD EGGS
Heat Will Cause Formation of Tiny
Series of Blood Vessels Around
Embryo of Chick.
(Preparrd by tb United Stales Depart-
ment of Agriculture.)
The nhsolutrily fresh egg held against
thn light shows u dlstlnctlvo pinkish
glow of goodness. Let 'that egg how-
ever remain out In the sun or In tho
summer heat for u little time and with-
in a day or two It begins to show
"blood" a tiny series of little blood
vessels forming around tho embryo of
tho chick; or tho heat may cause the
yplk to go towards the top and shift
easily which characterizes It as a
"light floater."
Again the yolk may mix with tho
white nnd make n "white rot" a con-
dition nlso revealed by tho candle. Tho
final i.tnge Is tho "black rot" whero no
light nt all can be seen through the egg.
The egg has now reached the cxvloslvo
stage which mnkes It such a favorlto
missile of tho averago hoy. Thero is
however another type of bad egg which
mosl people would think good for food.
The yolk Is n firm golden ball and tho
while n clear liquid. But the whlto has
n greenish color and tho green Indi-
cates that tho egg Is full of bacteria
it Is a "green whlto egg."
Kill the Booster.
Every year thero Is a great and
needless loss in tho egg trnds through
allowing the rooster to remain with the
hens nfter tho season for chicken
hatching has passed.
Keep Drinking Vessels Clean.
Clean and disinfect (by scalding or
other means) all drink dishes particu-
larly thoso In which milk Is given
every few days as u means of prevent-
ing disease.
Legume In Rotation.
In tbo rotation of crops thero should
bo a leguminous crop with every rota-
tion. Among the leading ones. If not
tho leading ones aro clover and alfal-
oLtreo viwrs? cuss
Twelve Months In Good Condition.
stirring the mixture thoroughly. This
will bo sufficient to preserve 1C dozen
eggs and will serve as a guide for tho
quantity needed to preserve larger
numbers of eggs.
4. The eggs should bo placed In the
solution. If sufficient eggs arc not
obtainable when the solution Is first
made more eggs may be added from
time to time. Be very careful to al-
low at least two Inches of tho solu-
tion to cover tho eggs nt all times.
5. Place the crock containing tbo
preserved eggs In a cool dry. place
well covered to prevent evaporation.
Waxed paper covering the top of the
crock and tied around it will answer
this purpose.
Llmewater Method.
Pour n small quantity of water on
one and one-half pounds of unslaked
lime and when this Is thoroughly
slaked add five gallons of boiled wa-
ter. Allow the mixture to stand un-
til the lime settles. Then pour off ths
clear liquid add one pound of salt and
use this for preserving the eggs
throwing away the eedlraent In the
bottom of tho receptacle. Uso tho
same directions as recommended for
tho water glass for putting tho eggs
In this solution.
Fresh clean eggs properly pre-
served can be used satisfactorily for
all purposes In cooking nnd for tho
table. When eggs preserved in water
glass are to bo boiled a small nolo
should bo made In the shell with a
pin nt tho large end before placing
them In the water. This is dono to al-
low tho air In tho egg to escape when
heated and to prevent cracking.
Eggs will keep from eight to twelvo
months in good condition but aro
better up to the sixth or' seventh
month. Dirty or cracked egga should
not be put Into the solution. Water
glass costs about $10 -n gallon mak-
ing the cost of preserving eggs with
this material about two cents a dozen
for the water glass. Water-glass solu-
tion should not be used hgaln the sec-
ond year unless It has kept quite clear
and no odor or thick sediment has de-
veloped. The use of llmewater is
mucli cheaper than tho water-glas
method.
I EXTRA GOOD LAYING FOWLS
Where Given Best of Care Hens Will
Often Average Fifteen Dozen
Eggs Each Per Year.
(Prepared br the United States Depart-
ment of Acrtculture.)
Extra good laying hens given tho
best of enro often average 15 dozen
eggs encn per year and occasionally as
high ns 20 dozen. It is possible for a
flock of ten hens to supply eggs ut tho
rate they nre commonly used for two
families of averago size.
It Is unnatural for fowls to molt
until after they aro a year old.
Ducklings will thrlvo better on
ground feed than on coarse grains.
Mark tho vigorous rapld-grrfWlng
cockerels and keep them to select next
season's breeders from.
Clean frequently In hot weather for
fllth encourages vermin nnd multiplies
dlseaso germs of all kinds.
Oats with a small amount of ground
corn with plenty of skim milk will
make an excellent summer ration.
Don't expect to feed a single grata
like corn barley oats or katlr com to
your poultry and expect best results. -
5V.
Guinea chicks are very tender and
difficult to raise. They have good ap
petites but not very good native sense.
Every poultry keeper who la Inter
ested In breeding better poultry should '
have a copy of the American standard j j
of perfection. -
Tho American or general purpose
breeds aro: Plymouth Bock Wyan-
dotte Bhodo Island Bed Jva Dotal
ulque and Buckeye c V
.-
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The Beaver Herald (Beaver, Okla.), Vol. 33, No. 18, Ed. 1, Thursday, October 2, 1919, newspaper, October 2, 1919; Beaver, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc69277/m1/2/: accessed March 29, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.