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About The Coos Bay times. (Marshfield, Or.) 1906-1957 | View Entire Issue (Feb. 6, 1915)
HOME AND FARM MAGAZINE SECTION The Agricultural College VIKW OP V.SI11XGT0N County Argiculturists Have Interesting Work INTERESTING reports nro being received of the work of tho county agriculturists In different parts ol the Htate. In Oknnognn County 0. II. Hughes co-operated with the schools niul, nt Hrow8tor, December 8 was declared "Potuto Day," CO students of the high school participating. Mr. Hughes gave on address on tho his tory aud hnbltat of tho potato. A prize wns given for tho largest num ber of words formed from tho word potuto. Ninety-two words wero' formed by the winner". In a judging content between tho hoys and girls, tho girls won tho prlso. At tho closo of the afternoon's work, a "Hotter J'otato" club was formed. J. It. Shlnn, of Spoknuo County, Is giving Illustrated lectures In tho Hchool houses of his county. These lectures are given In tho evening, giving Mr. Shlnii nn opportunity to vlhit tho farmers tho following day, giving practical work to tho farmers. .Mr. Shlnn uses 80 slides In his lec tures, showing farm scenes, the grow ing of various kinds of crops suita ble for tho vicinity, tho best methods .of growing theso crops, and kindred topics. Veterinarians' School. A now fenturo In tho way of a graduato course for veterinarians mid stockmen, will bo Introduced in tho Veterinary Department of tho Statu College. This courso will bo given during tho term of tho Winter School for Farmers and will bo tho week beginning January -'5. Tho lectures and demonstrations will bo given by tho different members of tho faculty of tho Vcterlnnry Depart ment. Dnlry Cim.i At School, A herd of 23 dairy cows will bo used for practical lessons for tho dairymen attending tho Winter School at tho Stato College. Thoso visiting tho herd at feeding tlmo will find each cow In a Rtauchlon stall with her naino printed on a card. Angel, a Hoisted), Is giving CD pounds of milk per day. Tho heavy producing cows aro milked three times dully, at 8 In tho morning, 4 In the evening and at midnight. Noon Lunch Club, ruder tho ausplcos of tho Y. W. C. A. of tho Stato College, n noon lunch club has boon formed among tho young women who bring their lunches. A room adjoining tho Y. W. C. A. parlor will bo fitted with electric stove and conveniences for getting n simple hot lunch. Tho motto of tho club Is "Love, Health and Service." Miss Edna Mlchaohioii and Ernest Kitulinmons have lecoutly returned fiom Germany mid havo written ar ticle for tho alumni magazluo of tho Stato Collcgo, giving their very inter ostium experiences In that country during tho past few months. llojh' anil Gills' Clubs. T. .1. Newblll, stato loader of Hoys' and Girl' clubs, has formed 4 0 olubs this Kail In different portions nf the htate. Of this number 28 aro garden and catmint; clubs; 10 aro pig and poultry; four are corn and alfnlfH; 8 aro grain and mlscollnn eotit.; ono Is thrift and marketing. It I Impossible to ostlmnto the amount of good which will bo tho it'hult of those clubs; it will bring a new thought and a now Impetus to Uiu work of tho fnrni. A I'HRo of liitrrrtllu Itruo from Ills Orrsuii AKrti'ullurul CollfEe nt CuiauUU lll altrruntr lu (tie farm uri-Ujr mIIIi u page of iieitu notfn (rum tho VuliluEon Stuto CollfKe ul l'ullnmu. Tilt ul afford an In. trrlinnK nf eu (mm the two die uzrlrultural otlrjcr of (he North. ttt Hint liuulj proa nf briirflt to the rra.lcr, for III iiilllullun J(a Willi tlinlUr iirolilriua. Bulletins and News Notes AOIIICUI.Tim.U, CIILLUUIS AT IMIXMAN, WASH. US MII.K VIII IH TO Methods of Preparing Supply of Summer Meat AS tho time of year approaches when farmers preparo their Sum mer meat supply, tho following rec ipes for curing and smoking aro of special Interest. Professor William Illslop, nnlninl husbaudmnn of the Stato Experiment Station at Pullman, states that It Is highly essential that meat Intended for curing bo thoroughly cooled, bo causu If the surface of meat comes In contact with salt before nil the ani mal heat Is removed, It will have a tendency to shrink the muscles and form n coating on tho outside which will not allow tho generating gases to escape. Meat, however, should never bo frozen when salted because tho brluo will not penetrate uniform ly and uneven curing will result. Tho hams mid sides should be trimmed smoothly and no tag ends left, care being taken to expose as little lean meat as possible. Tor best results, the meat must bo fresh. Earthen ware Jars glvo good satisfaction, but onk barrels with wooden hoops are loss cumbersome to handle. 100 Pounds lijr Sugar Cure Kcclw Eight pounds of salt, two pounds of brown sugar, two ounces of salt peter. Dissolve tho ingrcdlonts In four gallons of water, and boll the brine, but always pour the brine cold on tho meat. Ordinarily, meat takes iriim bin 10 pikiii weens to cure, tie pending upon its fatness and quality. Ucforc the meat Is placed In tho barrels, rub each piece with saltpeter, mid pile them up. In this way, some blood Is drawn out. Tho next dav pack thorn tightly In barrels, pour lu tho brlno and weight down. Al ways pack tho hams nnd shoulders on tho bottom of tho barrel. If tho brlno soiiiri, tnko out tho meat, wash It thoroughly nnd pour In now brine. Aftor tho necessary time has elapsed, tako out tho meat, wash It and hnug It up to drip for two days previous to Its going Into tho 'smokehouse. Dry Corn for 1000 Pounds. Forty pounds of salt; 10 pounds of Now Orleans or brown sugar; four pounds of black poppor; one and one halt pounds or saltpeter; one-half pound of cayenne pepper. Mix tho nbovo Ingredients very thoroughly and apply half of the mix ture to the moat, rubbing It all ovor very carefully, but especially around the hip, hock and stlflo Joints. Lot It Ho In tho barrel for 10 days to two weeks, then re-rub tho meat with tho remainder of tho mixture and leave It for four to eight weeks In a cool, dry placo when it will be ready to hinoke. Tho slow cure will glvo hotter results than tho fast cure. Holt Cure for 100 Pounds. Ton pounds of salt, two ounces of saltpoter, four gallons of wator. Cut tho carcass Into smaller parts than for tho bHno cure. Pieces about hlx Inchos bqunro will bo best. Pour tho brlno over tho meat. When cold, covor and weight down to keep them under the brine. The pork should bo kept In tho brlno until Uhod. Smoking the .Meat. Pickled nnd cured moats are smoked to aid in their preservation. Tho smoko seals up the pores, nits ns a vermifuge, nlds In drying, and adds flavor to tho product. Tho smokehouso should he six to eight feet high for ordinary farm Ubo. Small openings under tho eaves, or a chimney In tho root will provido tho ossentlal freo circulation. A fire pot built outside of tho house proper with a flue through which the smoko may bo conducted to tho meat cham ber, gives the best results. A firo may bo built on tho floor of the houso when tho former mothod cannot bo adopted. Ilrlck houses aro best, but largo dry-goods boes and ccn barrels may bo made- to serve as smokehouses whero only small amounts of meat nro to be smoked. However, the cur ing of meat In such substitutes is Is a Friend to the Farmer From tnc stall at riiinmui. Winter School Now On at Washington Collcgo WINTER school at tho State Col lege began .Innuary 4, to con (lutio six weeks. Among tho sub jects to bo considered aro Dry Land Fanning, Soil Management and Crop Production, Poultry HnlBlng, Farm Dairying, Animal Husbandry, Forestry, Farm Mechanics, etc. In the women's department are Iossouh on Foods and Cookery, Homo Decoration, Homo '. Management, Dressmaking, Sanitation, etc. Farmers' and Housekeepers' Week has been changed from the week of February S to tho week beginning February 1. Among tho special at tractions for this week will bo tho talkH given by live of tho highest au thorities In the United States on their respective subjects. Dr. J. W. T. Duval will speak on Grain Stand iirdlziitlun; Charles E. Dassett. Marketing; O. II. Ilenson, Hoys' and Girls' Club Work; C. 11. Smith, Fnrm Demonstration; 1). A. 11 rod I e, Fnrm Management. These men nro from the Ilureau of Plant Industry, U. S. Department of Agriculture. Tho Y. M. C. A. and Y. W. C. A. are making the stay of tho Winter School students as pleasant as pos sible, aud aro arranging soclnl even ings for Iholr benefit. Through these organizations, rooming and boarding places are obtained. more difficult and the results less uniform, Green hickory or maple wood smothered with sawdust of the same material gives the best rosults. Hard woods are always preferable to soft woods. Heslnoits woods (pines, llrs, spruces) should never he used, be laimo they nro likely to Impart bail flavors to the product. In the pro duction of Westphalia hams, Juniper wood aud berries nro used. Filling the House. Ilpforo putting meat Into tho smokehouse, tako It out of tho brlno and let It drip for two dnH. In cases whero the brine was stronjc, It will bo very advisable to soak the pieces In cold wnter over night to prevent a crust forming on tho out side when It Is drained. Then sus pend all the meat below tho vontl Intors so that no two pieces romo Into contact, ns this would prevent uni form smoking. Keeping lp n K,,., A slow flro mny then bo lighted, warming up the meat gradually, lu cold cllmatos It Is best to keep the flro going at a steady teinpernturo until the smoking U complotod, In from 24 to 30 hours. In Spring or Suinnier n flro limi ne started overy two or three days for two weeks, whon tho moat will Jio sufficiently colored. Smoko will not penetralo frozen meat. I- los should bo excluded by keeping the hoiike dark and tho meat cooled by opening tho doors aud vontllators. Keeping Smoked .Meats. A dry, cool cellar or attic with free circulation will bo the best Place ;ln which to keep smoked niiatH at all henfcons. piovldod It H kent ark and tho files excluded. If It is desired to koop tho meat for a lone time, wrap It In waxed paper, then in muslin, or canvas, and hong It in n dry, nlry, cool placo. ConvsH)iideiiro Cuius,,, Agi .culture fiTi10! Stat0 Co,,pR nnnouncos tho following correspondence coursos In Agriculture to bo ready during Jan uary: Cereal Crops, arranged by E. G.Schafcr, professor of crops, Stato College, and a courso In Dry Farm ing, arranged by C. C. Thorn, pro. feasor of soils at tho colloge. infor matlon regarding these coursos may bo obtained by addressing tho Exten sion Department, Stato College. . Just doing as others do without knowing why is. and ought to be mighty dull work. fa l "c' Alll AIIUOI.I.l UIUSI.1. Future for Cranberry Growers in Washington THAT Washington will provo ono of tho greatest cranberry pro ducing stales of tho Union Is tlio be lief of It. .1, Dallon, of the Stuto Ag ricultural Department, who, nt the Instance of Governor Lister has been Investigating tho conditions. Dalton him found that Washington has cranberry bogs equal lu area to one-fourth of nil tho cranberry marsh of other states combined, and tlio climatic conditions on the Pacific ConBt aro more ldeall adapted to cranberry culture than lu any other state. . "Of tho r000 ncrcH of excellent cranberry marsh In Washington," said .Mr. Dalton yesterday, "hut 1000 acres aro under cultivation. Tho Washington cranberry Is the largest offered In tho mnrket, IicIiik tho slio of a largo Hlng cherry and of ex cellent flavor. Uh culture offers hi, ger returns, likely, than any other character of farming. One niro of crunberrlcB will Hiipport n famllj, and tho production per acre In this state Is fur In excess of Eastern acreage production. Whero but 75 to 100 bnrrels per ncro. aro grown In tho East from 1.10 to 17!i barrels per aero aro grown In Washington Tho market Is ulso vnstly In favor of the Washington growor. The Eastern grower gets from 4 to JS per bar rel for his product while the Wash ington cranberry sells at from $9 to $12 per barrel. Duo also to the very mild Winters horo the Washing ton grower Imh a big ndvantago In tho amount of work necessary to pro duce crops. Tho returns from cran berry culture aro really tremendous, and the cranberry marsh now lying Idle lu this stnte will lu no distant tlmo bo producing hundreds of thousands of dollniH nnnuully." A Mathematical Spice. A philosopher has calculated that n single grain of wheat produces 60 grains nnd that these fifty will each produce DO grains more and so on. TluiH a gain would develop In tho fol lowing way: In tho second year, 2500 grains; lu tho third year. 12.'.,000 grains; In tho sixth year, 10,02.1,000, 000 grains; lu tho 12th year, 224. 140,025,000,000 grains. The third year'H crop would glvo !100 men one meal, Icnvlng enough bran to feed (tight pigs for ono day. The produce of a single grain In tho 12th jcar would suffice to supply nil the world with food. All In all, discing tho wheat stub ble Immediately ufter tho binder Is safo procedure, no matter what jou Intend to put tho stubblo Into. '' 'j mmm itiii ii iu mrr NATURAL JiAtLACTIOM THE HINMAN MILKER Ih hoIscIosh, llKlit, easily cleaned no vacuum in pall, no piping -JUflt a simple drlvu rod, only two movlntf partH. Pa 1,J,J per c,nt on Investment. Milks Jso.uoo cows morning and nlelit. Write for tret booklet before you turn page. OREGON AND CALIFORNIA BRANCH HOUSE llniihr, S5U Prliu-c St.. lli:HKKI,i:v, OALU'tlMMA