The Supply Republican (Supply, Okla.), Vol. 17, No. 49, Ed. 1 Thursday, January 9, 1919 Page: 3 of 8
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THE REPUBLICAN, SUPPLY, OKLAHOMA
(Special Information Service, United States Department of Agriculture.)
BUTTER MAY BE MARKETED BY PARCEL POST
PREPARE BUTTER
BEFOREPACKING
Experimental Shipments Made of
Dairy Products by Use of
Parcel Post.
PRE-COOLING IS ESSENTIAL
May Be Marketed Satisfactorily When
Extreme High Temperatures Are
Not Encountered—How to
Pack for Safe Carriage.
Experimental shipments by the bu-
reau of markets, United States depart-
ment of agriculture. Indicate that well-
made butter, thoroughly chilled before
shipping and packed In suitable con-
tainers, inny be marketed satisfactorily
by parcel post when extreme high tem-
peratures are not encountered.
Although many of the experimental
shipments were made during the heat
of summer, only 14 of the 454 ship-
ments, or 3.1 per cent, were received
in an unsatisfactory condition. These
results are attributed to care In prop-
erly packing the butter In suitable ship-
ping containers, and to the pre-cooling
or thorough hardening of butter at the
creameries before shipment. The dis-
tances traveled by the butter rnnged
from 187 to 530 miles nnd the hours
In transit from 18 to 00. Shipments
were made In all months of the year.
Condition of Butter Important.
As parcel post shipments of butter
are likely especially during the sum-
mer to be subjected to conditions which
may cause deterioration and injure the
quality of the butter, It Is highly de-
sirable that every possible precaution
be taken before shipment. Particular-
ly Is this true of farm-mnde butter, be-
cause conditions affecting Its quality
and condition usunlly cannot be con-
trolled as easily on farms as In cream-
eries. H jwever, farm-made butter
should be marketed Just as satisfac-
torily as creamery-made butter when
It Is properly made nnd properly pre-
pared for shipment.
It Is necessary to maintain proper
conditions in the care of the milk nnd
cream and the making of butter If a
marketable product is to he produced.
Too much Importance cannot he given
to the maintaining of clean condi-
tions In the stnble and in other places
where the milk, cream, or butter are
produced or kept, for they absorb odors
and spoil very quickly. It Is important,
too, thnt these products be kept In n
cool place. High temperatures should
always be avoided, ns heated cream or
butter produces a soft, oily condition
In the finished product which Is unde-
sirable. In manufacturing butter on
the farm or In a factory the .buttermilk
must bo removed and washed out, and
the proper amount of salt must be In-
corporated evenly. For the satisfac-
tion of customers It Is Important that a
good and uniform quality of butter be
produced.
Preparation for Parcel Post.
The methods used In preparing but-
ter for parcel post shipping depend
largely upon the local conditions nnd
the style of package used. To insure
delivery In the best possible condition.
Above, Actual Parcel-Post Shipment of Three Pounds of Butter Wrapped in
Parchment Paper, Several Thicknesses of Newspaper, Corrugated Paper-
Board Carton and Heavy Wrapping Paper. Below, Three Stages of a
Parcel-Post Package of Butter.
butter, after being packed or printed
nnd placed In cnrtons, should be chilled
or hardened thoroughly before It is
shipped.
One of the most satisfactory ways of
preparing butter for shipment is In the
form of regular one-pound prints. The
standard print measures 2%x2*4x4%
Inches. A hand butter printer or mold
should be used In forming the prints.
Each pound print should he neatly
wrapped In regular butter parchment
or paper. A second thickness of such
puper has been found to add materially
to the carrying possibility of the but-
ter. Waxed paper may be used for the
second wrapping. As a further protec-
tion to the print. It should be placed
in heavy manlla paraffined cartons,
which may be obtained from folding
paper box companies for about one-
hulf cent each when unprinted or at a
slightly additional cost when printed us
a stock carton or with a special private
brand.
Shipping Containers for Butter.
Corrugated fiber board shipping con-
tainers of various sizes may be obtain-
ed for shipping butter.
These boxes or containers practically
insulate the butter and furnish much
protection against heat. Further pro-
tection tuny be obtuined by wrapping
the container In stout wrapping paper.
The whole should be tied securely with
a strong cord.
Some persons ship butter by parcel
post In Improvised or "home-made” con-
tainers. Clean, discarded, corrugated
paper-board cartons are obtained from
the grocer or other merchant at small
cost or frequently without cost It Is
possible to cut a piece of paper bonrd
in such shape and size that when It Is
folded It will form a satisfactory car-
ton.
The subject Is discussed In detail
In Farmers’ Bulletin 930, ‘‘Marketing
Butter and Cheese by Parcel Post,”
available for free distribution by the
United States department of agricul-
ture, nnd suggestions regarding parcel
post business methods are contained in
the department's free bulletin No. 922,
“Parcel Post Business Methods."
♦♦*#♦#*♦***********♦******
* ESSENTIALS FOR SUC- *
CESS
Successful parcel post market-
ing of butter requires that ex-
treme care be taken to Insure
the delivery of a satisfactory
product to the customers. The
following are a few of the im-
portant considerations in mar-
keting butter successfully by
purcel post:
1. A uniformly high-quality
product should be produced.
2. It should be properly packed
In neat and attractive packages.
3. The shipping container used
should nmply protect the butter
from deterioration nnd damage.
4. The packages should bear
the address of the sender nnd he
properly addressed to the cus-
tomer.
5. The most expeditious mall
service from the mailing office
should be used to insure the de-
livery of the butter In the best
condition.
:
»»•*»*»»*»**> **************
Save every particle of manure and
put It on the land.
PAYS LADY COPS $10 A WEEK
London Decides to Employ Women
Policemen to Patrol Down-
town District.
London.—War conditions have shown
officialdom here the vnlup of women
“military policemen.” so London has
decided to enroll lot) “Indy cops" to
patrol the downtown district during
peace time. Their attention will he di-
rected mainly toward prevention of
evil doing, especially by women. Pay
will be S10 a week for the first year
The women policemen also will be of
value in giving aid and information to
women pedestrians and assisting traf-
fic.
Couian’t Face Finish.
Everett, Mass.—Fearing that the
surrender of Germany nnd the return
of peace was u sign of the approaching
I doomsday. Asa Sprague Hathaway.
I aged sixty-three years, an eccentric
I character of this city, committed sui
dde.
(Special Intorinatlou Service, United States Department of Agriculture.)
THRIFT IN CLOTHING THE WATCHWORD THIS YEAR
Dainty Garments for Children Are Being Made From Cloth Flour Sacks.
GARMENTS MADE
FROM DISCARDS
Material Cut in Expenses Made
by Reducing Amount of New
Wearables Bought.
CONSERVATION OF CLOTHING
Home Demonstration Agents Busy
Showing Women Throughout Coun-
try How to Make Use of Cast-
Off Garments of All Kinds.
“You must be the son of my old
friend Edward Miller,” snld the man
back on a visit In his home town to
the small boy he met on the street,
“for you have his eyes and his mouth.”
"Yes, und his pants, too,” piped up
Eddie.
This winter Eddie Miller won’t be
alone when It comes to wearing fa-
ther’s cast-off trousers cut down for his
diminutive form. All over the coun-
try the Eddies nnd Johnnies are being
elnd In warm garments made from dis-
carded clothing which of Inte years
has been given or thrown nwuy, nnd
the Susies nnd Marys display with
pride the dress “mother made from her
year-before-lnst 3klrt." Thrift has be-
come the rule almost overnight. The
old saw, “a penny saved Is a penny
earned,” has taken on fresh meaning
to ninny In the past year.
With those whose Incomes nre n
thousand dollars or less economists
state 40 to 60 per cent 1ms hnd to go
for food during these war years. Rents
have gone up too In many places, so
that often the only pluce where a cut
can be mnde In expenses is In the cloth-
ing column. Realizing that there are
many who, anxious to save by utlliz-
•r.g old materials, nre unnble to do so
because of lack of knowledge, the home
demonstration ngents under the exten-
sion service of the department of agri-
culture in connection with the state
agricultural colleges have been holding
classes In clothing conservation In all
parts of the country. This work has
evoked marked response from women
attending nnd some remarkable results
have been attained.
Fashion Shows Popular Events.
Proud of their efforts and anxious
to have their neighbors profit by their
experience, the pioneers in this work
have put on “fashion shows” where
nnrades nre stnged in the manner of
he big store parades at the opening
>f clothing seasons. However, the
tiodels in these up-to-date fashion
•hows wear garments remodeled from
>ld material.
The eampaign has been especially
-trong In Iowa and Nebraska. Stores,
mils, private homes and libraries hnve
•een utilized for the exhibits nnd ns
ilnces in which to hold the “clinics.”
To the “clinics" those who nre Inter-
ested bring garments and leftovers nnd
llscuss with the expert in charge the
>est way of putting them to new uses,
n Cerro Gordo county. Iowa, an es-
tecially Interesting display of gnr-
nents was held In the Mason City li-
brary. One much-admired piece of
work was a good-looking dress for a
ten-yenr-old girl mnde from a three-
year-old lightweight suit of her fa-
ther. The little pleated skirt was pieced
eight or nine times but the pleats hid
the piecing.
Expert Advice Given.
In Lincoln, Neb., a room in the city
hall was donated by the mayor for the
use of the home demonstration ngenr
and her assistants In this remodeling
work. Here the old garments are
brought nnd expert advice Is given
their owners on how best to make
them over. Some noteworthy accom-
plishments In saving cloth have been
the uses which huve been mnde of the
cloth flour sack. Once used for dry-
ing dishes, they now are made Into
children’s dresses, undergnrmen's,
aprons, nnd other garments nnd attrac-
tive articles of wear are the result.
The thrift of the French has always
been admired. This natlonul charac-
teristic has been attained In part by
their straggle to pay the huge Indem-
nity exacted from them by the Ger-
mans after the Franco-Prusslan war.
America's opportunity now comes to
cultivate this same virtue. To help re-
duce our war debt we must Increuse
our savings by Individual sacrifice and
economy.
NEW CLOTHES
Invoice your wardrobe care-
fully nnd be sure you really need
every article you plan to buy.
For the urtlcles to be replaced,
choose material In garments
which will harmonize with the
rest of your wardrobe. It Is eco-
nomical to buy fewer garments
at a time and to buy the best ma-
terial one can nfford.
In ready-made garments,
choose conservative styles that
they may be worn a long time.
Select garments appropriate to
the use they nre Intended for and
suitable to your Individuality. It
Is economical to limit the num-
ber and variety of colors In your
wardrobe.
Standard materials of good ^
grade, such as wool serge, broad-
cloth, flannel, crepe de chine.
gingham, dimity, nnd percale, jji
nre economical beeuuse they (jp
wear well and are never out of
style. §
If you have the time nnd nbll-
Ity, it is economy to make your if?
^ clothes or part of them. jfe
T| In buying ready-to-wenr un-
dergnrments give preference to If
J simplicity In style and good &
workmanship, beenuse they wear p
Is better und are easier to launder, j?
Tf One gurment of good materiul |
TS will outlast two cheaper ones;
Jj but It may be economy to buy
J cheaper mnterial for garments j”
2 worn only occasionally.
T* Buy after the rush season. Es- Ef
J tlmnte the quantity of material E
3 required before buying. Select E
2 a garment that will serve two E
j purposes if possible. ^
"tit •Fl 7
Dried lima beans nre delicious baked
under a piece of fresh pork.
i
Apple Juice helps to Jell quince
juice.
Mush bars may be baked as well as
fried.
THINKS HER SON IS STILL ALIVE
Despite War Insurance Check Mother
Is Convinced Her 8oy Is
Not Dead.
Knoxville, Tenn.—The first Knox
:ounty boy reported to have been
rilled in battle is still alive. The
lame of James Ellis appeared on the
•asualty list many months ago nnd his
iiother, Cindy Ellis received her first
check from the War Risk Insurance
bureau. Two letters have recently
been received by the mother telling of
his experiences which confirm her be-
lief thnt he Is nlive. The War Risk
bureau was Informed of the letters,
and assured the mother tliu
as she hud suffered much anguish
as a result of the reported death of hei
son she Is entitled to the money.
A Bird in the Hand
(Special Information Service, United Stales Department of Agriculture.)
SILO FOR POULTRY SAVES SUCCULENT FEED
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eEET TOPS. CELERY TOPS, LETTUCE
CABBAGE LEAVES. KALE, SPINACH.
CLOVER AND GRASS MAY BE USED
How a Silo for Chickens Is Operated.
VINEGAR DARREL
IS MOST USEFUL
Can Be Arranged to Furnish
Green Feed Which Will
Abet Egg Production.
SUCCULENT FEED IN WINTER
Has Always Been More or Less of a
Problem With Poultry Raisers—
Beet Tops, Cabbage Leaves
and Waste Greens Used.
A chicken alio—to provide succulent
feed for the flock in winter. Ever try
one?
Supplying green feed for luylng
fowls In winter has always been more
or less of u problem with poultry rais-
ers. That green feed at ull times is
most desirable in niuklng up a bal-
anced ration goes without saying, but
bow to supply It In sufficient quanti-
ties und In succulent form when the
ground Is frozen or covered with snow
Is not a very easy mntter, from an
economic viewpoint.
Greens for Winter Use.
The practice of gathering greens
during the open season and drying
them for winter use—the method of
preparation at feeding time being to
steum or boil the greens — Is well
known. It has been successful, und
It has met the purpose Intended to
such a degree (hut It Is recommended
as a good poultry procedure.
To those, however, who seek a green
ration approximating u natural stute,
a poultry sib) Is suggested for trial.
Home-inude silos for this purpose huve
been used by demonstrators and other
practical poultry raisers In the South
und huve given perfect satisfaction.
They can very easily be constructed—
in the same manner and out of the
same material Uiut nre used In making
home-made silos for cuttle—and large
expense cun be overcome nnd the same
purpose accomplished by utilizing au
ordinary whisky, mol asset, or vinegar
barrel, or a hogshead. The smaller
containers are recommended ns more
convenient where fowls are kept In
pens—one barrel for each pen.
Simplicity of Construction.
The Illustration above shows the
simplicity of the construction or rather
reconstruction of the barrel type.
The cross section pictured gives an
Ideu of the contents of the barrel or
hogsheud, showing the luyers of differ-
ent greens. In this connection It may
be mentioned that between these lay-
ers litter from the barn floor—usually
containing grain—muy be used. It hus
u tendency to absorb superfluous
Juices.
department of agriculture, Washing-
ton, D. C.
Green Feed in Winter.
Green feeds for poultry contain only
a small percentage of actual food nu-
trients, but are Important because of
their succulence and bulk, which light-
en (he grain rations and assist in keep-
ing the birds In good condition. The
poultrymnn should secure a sufficient
supply of such feeds to last through
the winter months In sections where
growing green feeds cannot he ob-
tain cd. When chickens are fattened
without the use of milk, green feed
helps to keep them In good condition.
Cabbages, mangel wurzels, clover,
alfalfa, and sprouted oats are the
green feeds commonly used during the
winter. Cabbages do not keep us well
In ordinary cellars as mangel wurzels,
so where both of these feeds nre avail-
able the cabbages nre fed first. They
nre often suspended, while the uiungel
wurzels are spilt nnd stuck on u nail
on the wall of the pen. Clover and
alfalfa may be fed as hay, cut Into
one-half to one-inch lengths, or mny be
bought In the form of meal. Alfalfa
meal has a feeding analysis equnl to
bran, but Is not ns digestible on ac-
count of Its larger percentage of fiber.
Clover und ulfulfa should be out while
slightly Immatuva If they arc to be
cured nnd fed to poultry. The leuves
nnd chuff from such huy are especial-
ly adapted for poultry feeding.
Reducing Losses of Eggs.
The bureau of chemistry, through
the food research laboratory, has been
assisting In reducing the damage to
eggs In transit by giving practical
demonstrations at shipping points In
loading cars of eggs or mixed eggs and
dressed poultry. Much of the damage
Is directly due to faulty methods of
packing eggs In cuses and stowing the
cases In the car. Four meetings held
ecently In Iowa were attended by
iver 100 practical shippers who send
■nrs weekly, at lenst, to eastern tnar-
:ets nnd who expressed great interest
n the methods which the department
ms worked out for the conservation
if this valuable foodstuff. They nnd
nany others huve found the depart-
ment's fohier, “How to Load Curs of
Iggs,” of assistance. Copies of this
older can be had by writing to the
crenu of chemistry. United States
It Worked.
“What I don’t understand Is this. ’
said Mr. Jagsby, as he reached home In
the wee sma’ hours. “I told Sam at
the poker club to tell you I was not
there and he said: 11088, dey ain’t no
use trytn’ to fool de missus, ’cause she
done got de goods on you.’ ”
“Oh, that's easily explained," an-
swered Mrs. Jagsby. “When he started
to Ray you were not there I told him
you were sitting right In front of the
telephone and I could see you.”—Bir-
mingham Age-Herald.
A GOOD DISINFECTANT
Good disinfectants destroy the
germs of contagious diseases,
the external parasites, such as
lice and mites, und In some
enses tile eggs of parasitic
worms. The eggs of some kinds
of worms are so resistant thut
disinfectants other than heat
huve little effect upon them. The
disinfectants should be thor-
oughly applied to the Interior
of the houses, worked Into all
the cracks and crevices, spread
over the celling and the floor,
the roosts, dropping boards, and
nest boxes. At the same time
the feeding and drinking troughs
should he disinfected by pour-
ing boiling water Into them and
afterwards drying them In the
sun. Disinfectants nre most
easily npplled to the walls und
ceilings with n spray pump or
by using a brush. As It Is diffi-
cult to keep them from coming
Into contact with the face and
hands, the more harmless of the
mixtures should generally be
used. Ordinary llmewnsh mnde ]
from freshly slaked lime Is ex-
cellent, and Its properties are
well known to all. In the case
of an actual outbreak of viru-
lent disease It Is well to add to
the llmewnsh 6 ounces of crude j
carbolic acid to each gallon, to
Increase Its activity us a dlstn-
3 feotant.
3_____
!n( ibstor Axioms.
Follow the manufacturer’s direction
In setting up and operating an inci
bn tor.
See that the Incubutor Is runnln
steadily at the desired temperutur
before filling with eggs. Do not ad
fresh eggs to a tray containing egg
which are undergoing Incubation.
Turn the eggs twice daily after th
second and until the nineteenth daj
Cool the eggs once daily, nccordiu
to the weather, from the seventh t
the nineteenth day.
Turn the eggs before curiug for th
lamps.
Attend to the machine carefully a
regular hours.
K»'" the lamp and wrick clean.
Possible Granary.
The harvesting of the corn crops
Venezuela commences in Septeml
or October. In most sections of
country only one crop Is raised
nually, though with Irrigation th
could easily be two. Most of the c<
raised In Venezuela Is white, and
market for this is not so good in
West Indies ns for the yellow varletl
In case of any deficit In the corn oi
in the United Stutes, Venezuela rah
well be considered us an avgila
source of supply.
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Mayfield, J. W. The Supply Republican (Supply, Okla.), Vol. 17, No. 49, Ed. 1 Thursday, January 9, 1919, newspaper, January 9, 1919; Supply, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc848110/m1/3/: accessed April 23, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.