The Beaver Herald (Beaver, Okla.), Vol. 33, No. 39, Ed. 1, Thursday, February 24, 1921 Page: 2 of 8
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THE BEAVER HERALD. REAVER. OKLAHOMA
I
MAKE RIGHT USE
OF RABBIT SKIN
Value Depends Greatly on Their
Condition and Are Always
in Good Demand.
DIRECTIONS FOR PREPARING
Department of Agriculture Bulletin
Tells How to Skin Stretch and
Tan Preferable to Sell to Lo-
cal Fur Buyer.
trrtpired by the United Stiles Depart
ment of Agriculture.)
Rabbit skins should always be saved
as they have a value depending on
their condition nnd nre regularly. In
demand say scientists of Hie biologi-
st survey. United Slntes Department
of Agriculture. A skin may ie pre-
pared for market with less trouble
than Is required tn liury It. It has
only to be drown flesh side out over
piece of thin board or No. 0 gauge
calvanlzcd wire shaped to give It a
uniform tension nud hung In a shady
well-ventilated place such as nn open
shed until It becomes bone dry. Ar-
tificial heat should not be used to
dry skins If It Is possible to dry them
otherwise before there Is danger of
their becoming sour or moldy. Usual-
ly after hanging a week or 10 days
skins may be removed from stretch-
ers. Skinning the Rabbit.
An experienced hand ran skin a rab-
bit In less than one minute. With
n sharp-pointed knife silt the rabbit
from one heel post the under side
of the tall to the other heel. Then
twist each hind foot until the knee
sticks out through the silt In the skin.
Pass the fingers between the muscle
and the skin to separate them nnd
break the skin nt the base of the tall
so that the bone may be pulled through
them thus stripping off the skin. It
Is then convenient to hang the .enrenss
by the hamstrings ns high as the op-
erator's head from iron pins driven
eight Inches opart Into a horizontal
scantling. Ily using the knife n lit-
tle around the flanks .shoulders eyes
and lips nnd. by severing the ears from
tho skull tho skin may be stripped
from the body Inside out as a glovo
li turned from n hand. If core Is
taken the skin may be removed whqle
thus preserving the pelt and nt the
same time leaving no hairs on the
meat.
Unless one is killing n great mnnj
rabbits. It s usually preferable to sell
the dried skins to n local fur buyer
who will bale and ship for several
producers. When there nre a large
dumber of skins they may be piled
Upper Wire Stretcher for Stretch-
ing Skin From Side to Side. Not
Suitable for Skins Cut or Torn
More or Lets Along the Under Side.
Lower This Wire Form Stretches
Skint From Dack to Belly Inttead
of Side to Side.
between upright scantlings ns stove
wood Is piled and kepi thus until
enough hnve accumulated to make u
biilc. They should llii'ii be bnletl un-
der lever or screw pressure secure-
ly hound and covered with burlap
for shipment.
If rabbit skins nre Intended for
home use und not for sale they may
be tanned.
A good tanning liquor Is composed
of one quart nf mill nnd nnc-hnlf
ounce of sulphuric 'urlil to each gal-
lon of water. As the nrld corrodes
metal this liquid should he kepi In
n glass or wooden rontnlricr. Itnhhlt
skins will he Innned In this mixture
In from three to four days hut they
may bu kept In It for n longer time
without In' iry.
Drying the Skins.
When removed from the' tanning
liquor skins should lie washed several
times In soapy water wrung ns dry
ns possible thoroughly ruhhed on the
llcsh side with n rnkc of hard soap
folded In the middle lengthwise over
n Hnc. Rnlr side out nnd left to dry
When both outer surfaces are barely
dry and the Interior Is still moist the
skins should he laid over a smooth
rounded hoard or plnnk and Kcraped
on the flesh side wllh the edge of n
worn flat file or other blunt-edged
tool. In this way on Inner loyer of
-tissue Is removed nnd the skins he-
come nearly white In color. They
Miould then be stretched ruhhed and
twisted until quite dry. If pnrls of
n skin arc still hard or stiff It should
bo returned to the tanning solution
and the process repealed until the
entire skin Is soft. Fresh butter or
other nntmnl fat worked Into skins
while they nre wnrtn and then worked
out again In dry hardwood sawdust
or extracted by hasty hath In gnsn
line. Increases their softness. Home-
dressed s-klns should he matched for
color before being made up Into gar-
ments. Make Use of Fanning Mill.
Get out your fanning mill nnd clenn
your seed grains. Clean seed pays.
WINTER GOOSE FEEDS
OF MUCH IMPORTANCE
Oats Are Considered Superior to
Corn for Grain.
Like Cows the Fowl Need Plenty of
Fodder and They Will E-t Silage
and Gather Considerable Food
From Corn Fodder.
Oats arc n better gruln feed than
corn for carrying tho geese through the
winter. Corn Mhould be used sparing-
ly as geese fatten easily and If the
birds nre overfat the eggs will show a
low percentage of fertility.
Geese nre much like cows In needing
plenty of fodder. The clover chaff
gathered from nrouud the mangers is
relished by geese. They will eat silage
and gather considerable food from
com fodder. In fact any green food
that Is suitable for dairy cows helps
out In the winter ration of the flock.
A flock of gctfse can stand much
Farmers Are Realizing More and More
That Nothing But Purebred Gcece
Should Be Considered.
cold and they will often range on
stormy dnys when It would bo unsnfo
to allow tho hens out. Hut ut night
n dry roosting place Is needed that Is
free from draughts.
It pnys to cull the geese In the fall
nnd keep only the best for breeding
stock. The money from geese seems
to como from raising n largo number
while the grass Is plentiful nnd then
cnshlng In on the bulk of the flock
before winter Increases the work of
cnrlng for (hem. A small flock of
breeders will nnnually produce a large
flock of mnrket geese If they ore so
managed that the eggs ore strongly
fertile nnd plenty of setting hens are
nvnllnble for brooding the first eggs
In tho winter the gceso will he
healthier If they nre held In moderate
llcsh nnd not overfed. They cnnnot be
neglected one day nnd thru stuffed tho
next day If tho best results nru expect-
ed. Exnmlna the birds every few
weeks nnd note the condition of tho
body. Ilocnuse of tho heavy plumage-
It Is sometimes dlfllcult to tell tho
condition without handling.
SURGERY NEEDED FOR TREES
Most Persons With Little Practice Can
Undertake Ordinary Repair
Work .Necessary.
Tho best safest anil most eeonoml-
cnl plnn to prevent future extensive
Injury nnd decay or to prevent tho
early disfigurement or death of the
tree Is to attend to nil Injuries ns
soon ns they occur sny specialists of
the United States Department of Ag-
riculture. This kind of work Is com-
paratively simple nnd Inexpensive.
Tree surgery has become nn estab-
lished Industry In all cities and It Is
often prolltnhle tn employ the services
of those trained In this work but most
persons can with n little preliminary
practice on the simpler types of work
undertake ordinary tree repair pro-
vided they ore fnmlllnr wllh the use
of the gouge and mallet a saw nnd
a paintbrush. A steady head nnd
ability to climb will be necessary for
work In the top of a tree.
MANY SCIONS ON ONE TREE
Novel Example of Tree Grafting Is
Found In Orchards of Ohio Ex.
perlment Station.
A novel rxnmple of tree grafting Is
found In tho orchnrds of tho Ohio ex-
periment station where un original
lien Dnvls tre contnlns 400 scions.
Knrh sclnn Is n representative of seed-
ling or variety of apple trees found In
ninny parts of Ohio. The grafts nre
mode to secure a short-cut way of
testing many of the seedling apples
found In Ohio. The fruit from each
graft Is gathered nnd Is tested nut for
nppearnncc quality marketing and
culinary qualities.
INVESTIGATE UNUSUAL NOISE
Excellent Plan for Truck Driver to
Ascertain Cause of All Queer
Knocks and Squeaks.
Truck drivers should be taught to
Investigate any unusual noises Imme-
diately they nre henrd. Neglect or
delay mny make later Investigation
useless. For Instance an tmmedlnte
Investigation of n noisy differential
followed by n thorough cleaning nnd
filling with fresh oil mny save the cost
of new gears und bearings. And this
applies In a hundred other parts of the
mechanism.
jLsyfaTjsajwwBsapjwpsjK3iMaausanMil
PROPER RECORDS
WILL AID FARMERS
Both Happenings and Money Af-
fairs Should Be Carefully
Kept During Year.
SIMPLE SYSTEM IS FAVORED
Accurately Kept Accounts and Intelll.
gently Utilized Are of Great A
Istance In Showing Where
Money Can Be Made
'Prepared by ltt United States Depart-
ment of Agriculture.)
In order to know what progress Is
being made In farm operations and to
Jetermlne what crops or branches of
farming nre producing the greatest
profits. It Is necessary for the farmer
to keep a system of accounts say
specialists of the United States De-
partment of Agriculture. The prac-
tice will not of Itself turn a poor farm
Into a rich one n poor farmer into a
good one or losses Into profits but
farm records If accurately kept and
Intelligently utilized are an old to a
better understanding and Insight Into
the farming business.
The keeping of accounts need not
take a great amount of time nor Is it
necessary to have an elaborate system.
Two Kinds Advisable.
Farm records may be roughly di-
vided Into two heads records of hap-
penings and records of money trans-
actions. The former proves useful
when memory falls. Among the hap-
penings that should be recorded are
the dates when nnlmnls nre bred men
hired or discharged accidents occur
pasture season begins und ends first
nnd Inst h-osts occur Incubntors are
set. spring work begins nnd full work
ends seed time nnd harvest occur etc.
Such notes ns these when systematic-
ally recorded nnd constnntly referred
to nre of much value.
The most Important use many farm-
ers make of the records of cash re-
ceived nnd paid out Is ns n means of
checking up hills when sent In to see
whether nil payments hnve been duly
credited. While this alone Is only a
small part of the value which can be
derived from such records It will fre-
quently Justify the time required to
keep them.
When the year's record Is mnde the
cash account can be assembled under
headings that will show exactly what
each branch of the farm activities re-
turned In cash and what each required
to keep It going. Some farmers nre
opt to Judge the Importance of the
It Pays to Keep a Farm Inventory
various farm projects by the time re-
quired to put them through. To such
u complete cash record for n year
properly assembled will be nn eyo
pener. Often seemingly unimportant
things such ns the flock of poultry or
the orchnrd produce nearly as much
net cash as the obviously Important
At some regular time each year
nsually about the tlrst of the calendar
year a farm Inventory should be
mnde. In nny system of accounting
the Inventory Is nhsolutely essential
as upon It Is based tho division of one
year's business from another. The In-
ventory Is simply n list nt fnrm prop-
erty and farm debts nnd corresponds
to the "stock tnklng" which every
merchant does periodically.
An Aid to Credit.
Taken alone the Inventory will show
a farmer the exnet net value of his
property and will bo n guaranty of
solvency nnd nn nld In securing credits
nnd loans from the hank In time of
need. The Inventories of two dates
n yenr apart show whether progress
or retrogression has occurred during
the yeir nnd definitely measure the
legree of change.
Taken In conjunction with n cash ac-
count for the yenr the Inventory
shows how much has been mnde by
forming nnd to what extent the per-
sonal opd household expenses hnve
offset profits. It also gives n much
better Insight Into the Income pro-
duced by ench farm department ns
n decrease In Inventory value of hogs
for Instance mny offset to some ex-
tent what from the ensh account
looks like n very large Income from
that source.
RULES TO PREVENT CHOLERA
Hog Raisers Who Do Not Vaccinate
Must Observe Some Plan to Keep
Disease Away.
Many smnll-scnle hog raisers and a
fef who raise hogs on a large scale do
not vncclnate. A few general rules
must be observed by such stock
raisers or cholera will got Into their
herd.
EXERCISE FOR SOWS
OF BIG IMPORTANCE
Necessary to Use Good Judg-
ment in Management.
Corn Alone Is Very Poor Feed for
Pregnant Animals Because It
Lacks In Essential Protein
and Mineral Matter.
K. F. Ferrln. In charge of swine pro-
duction at University Fnrm. St. Puul.
Minn. believes that good Judgment In
the enre and handling of brood sows
during the winter Is ns necessary as
good feed In making n success with the
pig crop.
"The cheapest grain for brood
sows" he says "is corn but this feed
nlone Is a very poor one for pregnant
sows or gilts. Corn lacks In protein
and mineral matter each of which Is
essential If strong pigs are to be pro-
duced. Oats will supplement corn
fairly well and a ration of two-thirds
corn and one-third oats Is reasonably
good. One of the best feeds to be used
with corn Is meat meal or tankage the
proportion of one part to nine or ten
of corp. Alfalfa or clover hay Is on
Hogs Raised Under Modern Methods
Realize Far More Than Those
Raised Under the Old Systems.
excellent addition to the grain ra-
tion and will reduce the cost of the
winter's feed If used.
"Amounts of feed to be given can
well be governed by the gains mnde
by the sows. Yearling or older sows
need not gain more than a half pound
dally during pregnancy unless they
arc very thin In the fall. Gilts have
growth to make as well ns Utter to
produce nnd consequently should In-
crease more tn weight than mature
sows; from one-half to three-fourths
of a pound Is a reasonable amount.
"Exorcise Is one of the Important
factors In producing strong pigs. When
the snow Is not too deep it Is n good
plan to feed car corn some distance
from the house or shed so that the'
sows will have to exercise to get their
feed. It Is probable that exercise Is
n big factor In avoiding hairless
pigs."
PROPER SIZE OF CONTAINERS
Dlcsatlsfactlon Caused by Use of. Re.
ceptacles Not Sufficiently
Strang Enough.
Much dissatisfaction with direct
marketing has been cuused by using
containers that were not sufficiently
strong. That Is especially true when
containers nre used more than once
says- the United Slates Department of
Agriculture. Shipping containers
should be light In weight but sufficient-
ly durable to carry the produce
safely.
The proper size of n container de-
pends upon tho desires of Hie custom-
ers. Most persons wish lo ohtnln
small quantlUe." of enrh product at a
time. Containers should be Just largo
enough for the produce shipped. If
the carton Is loo large or too small
both the produce and the container
nre likely to be dumnged. for the pro-
duce will not be kept in place nnd the
container will be crushed.
The larger the quantity of product
shipped In one parcel the lower will
he the cost per pound for transporta-
tion nnd the lower the container cost
per pound.
PREPARE GARDEN SOIL EARLY
"Planting Over" May Be Necessary
Sometimes but Labor Is Always
Well Rewarded
An early beginning In preparing
the land nnd planting gardens Is of
much Importance. Itegnrdlesr of the
seasons. It Is well to get on early
start. That "planting over" mny
sometimes he necessary cannot he de-
nied. Hut little Is lost when garden
land must bo planted over for the la-
bor necessary to prepare the land Is
always well-employed. Much Is lost
If early maturing vegetables are plant-
ed too late. Get your garden land
ready and plant on time.
BE CAREFUL WITH LANTERNS
Little Flickering flame Has It In Its
Power to Destroy Anything of
Inflammable Character.
These are the days of lanterns In
the barn night and morning. It Is.
well to remember that this little flick
erlng flame has In It tho power to de-
stroy your home and all you have
brought together In n lifetime. Sc
never set It down In the barn but
hong It up securely. A wire running
the length of the barn with a common
harness snap on It makes n safe hold
er Hotter still Is an electric light
system I
illllllllllllllllllllllllllllllllllllillllllllllllH
The Kitchen 1
Cabinet tt
HimimiiiiiiiiiiiiiiiimiiimiimiiiiiimiR
(fX till Weittrn KwiMpr Union.)
"Smile and while you smile another
smites;
And by and by there's mllea of smites.
And life's north while because you
mile."
SEASONABLE GOOD THINGS.
A nice sandwich to servo on fl"h
dnys Is prepared ns follows: Toast
several pieces or
bread cut In tri-
angles nnd spread
when cool with
sauce tnrtnre. On
each pi ceo of
toast set one or
two heart leaves
of Intttire. pncli
with a bit of sauce; nbovc these place
two to four fried oysters nbovc the
oysters n lettuce leaf holding the
dressing nnd above that two slices
of broiled bacon nnd tho second piece
of toast. On tho plate with the sand-
wiches place a lettuce lenf holding
more of the dressing.
Oranges In Jelly. Soften one-fourth
of n pneknge of gelatin in one-fourth
of n cupful of cold wnter; ndd one-
half cupful of boiling wnter nnd one-
third of n cupful of honey one cup-
fut of ornnge Juice nnd tho Juice of
half a lemon. Set n mold In Ice water
pour In one-half Inch of the liquid nnd
when Ann nrrnngo n layer of ornnge
sections freed from nil membrane nnd
seed; cover with nnothcr layer of the
liquid and repent the Inyers of fruit
until nil the gclntln mixture has been
used. Serve when molded with sugar
and cream.
Cabbage and Beet Salad. Use one
or two quarters of n firm cnbbnge
bend; cut the hard center nnd shnve
ns fine ns possible; cut small cooked
beets In slices or larger beets In cubes.
Make n French dressing using n ten-
spoonful of onion pulp with three tahlespoonfuls-
of oil nnd two of vlnegnr
mustard salt cayenne nnd paprika
to taste. This quantity of dressing
will season n pint of material. Set
the boots In tho center of n ring of
cabbage. Season tho vegetables sep-
arately. Scalloped Chicken With Macaroni.
Allow a pint of cooked mncaronl one
pint of cream and n pint of chicken
or Hint proportion. Arrange In Iny-
ers using but two layers of the chicken
and three of the mncnronl. Season
well with celery salt or a cupful of
cooked celery may he ndded to piece
out the chicken which will Improve
the dish. A cupful of vegetnhle oys-
ters will be nnother good nddltlon.
Cheese Souffle. Tnko two cupfuls
of medium thick white sauce one cup-
ful of stnle bread crumbs one-half cup-
ful of grated cheese two eggs salt
pnprlkn nnd onion Juice. Fold In the
stiffly beaten whites of the eggs." Tour
the souffle Into u greased baking dish
set In n pan of hot wnter nnd bnko
In a slow oven until It Is puffed nnd
(Inn.
Wherever a true woman comes
home Is always around her. The
stars may be over lier bend the Blow
worms In tho night-cold Rraes may be
the nre nt her foot; but homo la where
she la. Ituskln.
WHAT TO HAVE FOR DINNER.
"With n healthy body n mind 'nt
ense" n simple dinner will nlwnys
please. When wo lose
Interest In our meals It
Is time to consult n phy-
sician Hungarian Goulash.
Put three tahlespoonfuls
of.fnt fried from salt
pork. In n frying pan
with n peeled sliced
onion; cook until brown.
Ilemovo tho onion nnd put In n pound
of lean veal cut In small pieces. Stir
nnd cook until tho meat Is seared
nnd lightly browned then pluco In n
casserole. Add n pint of broth a tea-
spoonful of pnprlka put on the cover
nnd bnko. Ilrown In a little hot 'fat
a dozen smnll potato balls nnd tho
same number of onions. As soon ns
the onions nre well browned ndd tho
vegetnhles to tho casserole nfter the
meat has cooked nn hour. Season
with salt nnd ndd two tahlespoonfuls
of flour mixed with cold wnter. Let
cook about two hours In nil.
Onions Stuffed With Ham. Peel
eight good-sized onions cover with
boiling wnter nnd cook until nearly
tender; drain rlnso In cold water nnd
drain again. Cut out tho center of
ench onion to leave n thln-walled cup.
Sprinkle tho Inside with salt. Mix
together one cupful of chopped cooked
ham one cupful of soft brend ciumbs
one-fourth of n cupful of melted but-
ter half n teaspoonful of paprika
ono tnblespoonful of finely chopped
parsley one-fourth of n teaspoonful of
salt and tho onion that was tnken
from the centers chopped not too fine.
Flit the onions with this mixture
rounding It up well. Pour n cupful
of thin crer.m or rich milk around the
onions nnd cook In tho oven one-hnl
hour bnstlng throe times with I lie
liquid In tho pnn. Mix three table-
spoonfuls of melted butter with three-
fourths of n cupful of cracker crumbs
nnd spread tho mixture over the on-
ions. Iletuni to tho oven to brown
tho crumbs. Servo from tho baking dish
Any good snappy cheoso which hns
become dry if grated nnd stirred Into
hot cream seasoned with pnprlka nnd
rod pepper mnkes n flno cream cheeso
which may bo used for sandwiches.
VB C m
KKnH0gEMIHH
AARV GRAHAM BONNER.
MR8. WOOD ELF
"Til have some hot broth directly'
sd Mrs. Wood Elf to tho hoy und
girl who were nd-
vcnturlng" com-
mented Daddy
"'The flro Is all
laid' she went on
'and I only need
-to strike a match
to It.'
"She went off a
little distance to
light the fire
which was In tho
heart of tho
woods hut tn a
place where tho
trees wore very
high and whoro
tho branches of
the pines would
not be reached by
the fl nines. Tho
Heart of
Voods.
underbrush here
had nil been cut away.
"While she was gone the girl said:
'Have you ever seen such nn ugly
creature? Why tho toad was beauti-
ful company compared to her and so
was Mrs. Gnome with her wrinkled
face and her skinny body.'
"'Yet I like her better thnn Mrs.
Gnome' snld the boy. 'Don't you!'
"'Yes somehow I do' snld the girl.
'She has such a nice voire nnd Mrs.
Gnome has such a shrill one. Sho
has such n lovely voice at times I al-
most think she must be beautiful and
then I look nt her and I find she Is
ubout ns ugly as ever. At first sho
frightened me because she was so
ugly but she doesn't frighten me at
all now.'
"'Hero she comes' said the boy 'hut
look I I don't believe that Is Mrs.
Wood Elf at all. She looks like her.
nnd yet she Is so much better look-
ing. It must be hsr sister or her
cousin.'
"'Well children the broth Is all
ready. Come nnd sit around the fire
nnd then we must off to bed.'
"It wns certainly Mrs. Wood Kirs
voice and yet ns she went on talking
sho seemed to grow better looking nit
tho time. She almost seemed beau-
tiful to the boy and the girl before
they had finished their broth. And
her face no longer seemed so red and
queer.
"'Oh' said Mrs. Wood Elf for sho
was still Mrs. Wood Elf even though
she did look so different 'what good
times we have here In tho woods 1 Wo
hnvo games nnd plays nnd we go oft
on our adventures Just as you do.
Sometimes we wnnder down to tho
House of Secrets too stopping on tho
way and visiting our friends and rela-
tives.' "'Oh won't you start off with u
nnd go to tho House of Secrets?' asked
tho boy.
"'Sorry' said Mrs. Wood Elf 'I'd
do n grent deal to oblige you but that
can't he done.'
"'Why not?' nsked the fclrl.
" 'Ilocnuse every one has to first find
the House of Secrets himself without
any help from folks who know tho
wny. Wo mny direct him nnd tell
him which wny to turn but be has to
follow tho road and travel along It
without our help
" 'And not until ho has been In every
room l.i he House of Secrets will ho
know nil tho roads which lend to It.
You see. every one hns to have his
own adventures. We can't hnve them
for you. And so we can't tnko your
trip for yon or with you. You've got
to work It out yourselves though wo
may point the wny to go.
"'Every creature under the sun has
to do his own traveling himself oven
If lots of others
mny go nlong.
too or mny meet
him on tho wny.
He lias to really
have his own ad-
ventures others
can't have them
for him.
" 'We can't go
nlong too for we
know tho way and
everyone must
find the House of
Secrets by him-
self. We can only
act ns little guide
posts
" 'You see.' said
Mrs. Wood Elf 'If
It wero any other
way there really
the
"Come."
wouldn't bo
hnlf
toldN
and
what
the fun In life.
If we were
Just what
wo wanted to do.
where wo
wanted to go nnd
to see necause some one clso hnd
seen It and 89 could tell us about It
nd If we always did what was
planned for us we wouldn't have any
experiences of our own. And experi-
ences' nre like adventures.
" Thnt's because we're all' separata
creatures with separate minds I'"
Three Feet Make a Yard.
"How much Is pork a yard?" nsked
an undergraduate Jokingly
"Ten shillings" promptly replied
the pork butcher."
"Then I'll tnke n ynrd."
"Where's your money?"
naif n sovereign was lnld down.
The old man quickly pocketed the
coin and then produced three plg'a
feel with the quiet remark. "Three
fwt mako a vnrd "
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The Beaver Herald (Beaver, Okla.), Vol. 33, No. 39, Ed. 1, Thursday, February 24, 1921, newspaper, February 24, 1921; Beaver, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc69348/m1/2/: accessed April 24, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.