THE SUNDAY OEEGONIAN, PORTLAND, MARCH 21, 1909.
Young Woman Runs Stock and Fruit Farm Near City
Miss Clara L. Webb Manages Her Broad Acres Personally, and Has Raised Prize-Winning Cattle, Sheep and Swine, as Weil as Small Fruit Story of
How She Does It.
A BRISTLING SALE OF BRISTLE GOODS
I
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BY LOUIS H. STONE.
"P1
. L.RASS excuse my patent leather
shoes," my fair guide remarked
as she stepped from the corral
tnto the granary and dtved into a bin to
procure some barley for the big. beautiful
Lincoln sheep which stood grouped about
the yard, staring affectionately and ex
pectantly at their mistress.
The patent leathers, which happened to
be substantial rubber boots, were very
mwn bespattered with mud. -
"Tou see," continued the young wo
man, "'when I am on the farm I must do
as the farmers do, at least as far as my
wearing apparel is concerned. I am into
everything: pig-pens, sheep-pens, horse
stables, and plowed ground: when I see
that my foreman needs a helping hand,
I assist him. and dirt is never an ob
stacle. It's all clean dirt."
I had come In through the long lane
from the Base Line road, had stopped at
the house, and upon inquiry found that
the person whom I was seeking was
"somewhere on the farm!" With that
definite Information In mind I started out
and finally located my victim in the pig
pen, where she was superintending the
laying of a new floor. After greeting
me and explaining about the work In
progress, she remarked further. "1 be
lieve in keeping all the animal quarters
in first-class shape. If they were com
mon hogs I should not be so particular.
sut mine are pure-blooded, and they de
serve attention according to their rank."
Fine Herd of Sulne.
The Webb farm has about 75 blooded
Poland China hogs. They are all in ex- i
cellent condition and there is not a
"runt" in the drove. Miss Webb pointed
out to me In particular one two-year-old
boar which won the blue ribbon at the
Pacific National Show in Portland last
year, and which, I was told, could be
brought, to 700 pounds for exhibiting pur
poses. This Is only one of many ribbon
winners which the drove contains.
The sheep on the farm, over 100 in num
ber, are pure-blooded Lincolns and it is
doubtful If a finer band could be found
anywhere In the United States. They
have the best of pasturage and dry, sani
tary sheds for shelter and are perfectly
free from eny signs of the diseases or
dinarily prevalent among the sheep in
this climate.
"i suppose you make a handsome profit
from your sheep?" I ventured to ask.
"Yea." was the answer, "they are very
proliflo and they all shear from 10 to 15
pounds of the finest quality of wool. I
shipped a carload of rams to Pendleton
last Fall, and they were sold without dif
ficulty. On the range thej- are very anx
ious to secure blooded stock for breeding
purposes."'
"Is your fancy stork all registered?" I
asked.
"Yea." ahe answered. "I have taken
palna to keep en accurate record of the
livestock."
H Many Prizewinners.
There are several prixe sheep In the
band which drew ribbons at the Paclfio
National Show and the State Fair.
"Do you expect to exhibit your stock
again this year?" I pursued.
"Yes." was the reply, "but on a more
extensive plan than I have fpllowed be
fore. I want to take a carload to Seattle,
and while they are In condition I shall
exhibit them at several other stock
shows In this part of the country. One
might better go into the business quite
extensively, eo long as one is in it at
all."
In the horse stable. Miss Webb pointed
out with pride a 2: trotter and a 2:14
paeer. both of which were rangy and ex
ceptionally well built animals. "Her saddle-horse
possesses the historical distinc
tion of having been General Shaffer's
mount in the military parades in Frisco
following the Spanish-American War. It
was purchased in Bakersfield. Cal.. from
Captain McKittrlck, Shatter's son-in-law.
The rest of the livestock consists of 13
grade Jersey cows and a flock of 100
Barred Plymouth Rock chickens. Neither
of these is kept as a . commercial In
vestment, but merely as a part of the
general stock of the farm. The method
of this methodical woman farmer la m
keep the very best breed of stock that
can oe procured, since an Inferior animal
eats just as much as a good one and la
worth much less.
The farm is amply supplied with good
water. I was shown a well. Just drilled.
1JS feet deep, with a stand of 72 feet. A
five-horse power gasoline engine forces
the water wherever the farm needs it.
I'p to the present time the supply has
been obtained by means of a hydraulic
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ram. from a spring at the bottom of a
hill Just over the north edge of the farm.
This source has been very satisfactory,
except that the supply has not been quite
adequate for all the purposes for which
It is needed.
Bart let t pears from the Webb farm re
cently won distinction at the Salem and
Gresham Grange Fairs. Miss Webb In
tends trj'irig some of the hardy French
varieties for the market, and if the ex
periment promises sufficient success, she
will set out a commercial orchard.
Everyone who has been reading the Pa
clno Coast magazines and newspapers or
has visited the fruit and livestock ex
hibits of the last fonr years, has heard
something of the Webb farm, its famed
Lambert cherries. Its prize stock and its
able manager.
The farm, 13 miles from Portland on
the Base Line road, contains 200 acres
of land, all under cultivation. It is situ
ated on the top of a hill from which the
land slopes away quite abruptly toward
the north. A sightly view can be had in
the same direction, where the Columbia
emerges in all its grandeur and power
from the walls of its mighty gorge
through the Cascades, end stretches away
to the westward like a silver ribbon for
miles and miles. Toward the east rises
In solitary magnificence Mount Hood, the
monarch of the Cascades, the pride of the
Oregon tans, whose absence In. the im
pressive panorama of mountains, valleys
and fir-clad hills would seem to the
native son like home without a mother.
The land was cleared and brought to
its present high state of Improvement
under the management of the late A. T.
Webb. The farm was bequeathed to his
daughters and for the last three years
Miss Clara I Webb has had the running
of the farm entirely in her own hands,
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and one has but to take a look to see
that she has been very successful.
The farm was laid out systematically.
It Is divided into 14-acre tracts,, each
tract being used for some particular pur
pose: .one for pasture, one for hay, an
other for fruit, etc. Near the center of
the farm Is a lot containing a grove of
large fir trees, which fits , as a sort of
hub into the arrangement of fields, and 1
which can be very conveniently utilized
In the care of the stock.
The foreman, C. M. Smith, renders very
valuable assistance In the management,
and Miss Webb speaks very highly of
him. One other man Is also regularly
employed during the Winter.
But the famed orchard of Lambert
cherries! That Is the principal item of
Interest In connection with this thrifty
farm. The owner takes great pride in it.
and well she may. for this orchard of
10 acres, containing 1300 trees, yields' her
a larger income than all the crops of any
two or three of the adjoining farms put
together. And Just to prove that she
considers It a paying proposition, she is
now setting out another 10 acres of the
same variety. She says that ahe wants
more cherries, o that she can ship them
In carload lots back to New York and
secure fancy prices. "Why," she said.
"I can secure 40 cents per pound in New
York, the express charges being 10 cents
per pound under refrigeration. Last Sum
mer the bulk of the crop was hauled to
Portland and sold there.
"Just as a novelty. I once took a load
of cherries In by myself, and, when I
drove up Front street with all my farm
clothes and my straw hat on. there was
some excitement among the merchants.
"During cherry-picking season, which
lasts three weeks, there are many visit
ors to the place. Tourists from other
cities and many Portland people drive
out or come in their machines, and even
farmers from the surrounding country
will make up a wagonload to see the
fc" 22svy C54e n54jzsjsisj
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fruit and 'get some. Many a box was
sold at from 15 to SO cents- per pound
ngnt trom tne packers- tables.
"The trees in this orchard are quite
ciose. tnere Being 120 trees to the acre
but in the new orchard I am planting 80
trees to the acre, making 800 trees for
tne io acres.
I remarked on the very noticeable uni
formity in the size and shape of the
trees. -
ies, was. the answer, "the trees-
keep their shaoe well, and I do no urun
ing. because cheery tfees do not need it
If care is exercised not to injure the
iimos wnen the fruit is picked. I do
great deal of spraying, however."
In answer to my question as to what
kind of labor was1 employed for taking
care or tne. rruit last Summer, she re
piiea.
"For the picking and sorting and some
of the packing I employed 20 Japs, who
worked about three weeks. A -treat manv
people complain about the Japs running
out white labor, but for several reasons
I find them much more satisfactory than
white men. They pick by the pound and
get up at 5 o'clock in the morning and
have the cherries picked before the heat
of . the day, and can always be depended
upon to be on hand. For the fancy pack
ing in 10-pound boxes I employed a dozen
girls . from the neighborhood, some com
ing from Gresham.
"The cherries average," she said,
'three and one-half inches -in circum
ference, and several have been found to
measure as much as four and one-half
Inches."
Medals! Why, the intrinsic value of
the cups which she has won at the ex
hibits is enough to assure her a life of
ease for the remainder of her days. Be
sides drawing first prize at most of the
local exhibits, medals were received at
the Pan-American Exposition and the
Lewis and' Clark Fair, and she expects
to win again this year at the Seattle
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Easter Novelties Booklets, Cards, Postcards
A CAMERA IS
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MONEY
TAKEN
AT PAR
Exposition. At Salem, on account of the
fact that she has taken the first and
second prizes each time for several con
secutive seasons, she has been warned
that after the next time she will not be
allowed to compete agsrfn, . because other
cherry growers must have a chance or
they will refuse to exhibit their cherries.
The orchard has been in bearing seven
years. During the last five years the suc
cessive yields for the 10 acree have been
4 tons. 9 tons,- IS tons. 30 tons and 40 tons.
respectively. Now just stop and figure a
minute. "Wouldn't, you like to have been
the . recipient of the income which the
owner has realized from . that orchard?
If the same ground had been planted to
potatoes, what would have been the prof
its? And etill the Webb orchard ia the
only one of its kind of any note in Mult
nomah County, where there are- other
tracts of land Just as well suited for the
growth of cherry trees. Of course it is
well to consider" that a large part of the
success Miss Webb has had is due to her
good management and to the fact that
she has kept her- orchard in first-class
condition.
And this' farm Is owned and managed
by a woman wfro knows refinement, is
highly educated, has inherited wealth, has
Easiest Thing in the World to
Make Cake if One Knows How
Lilian Tingle Begins New Series of Articles on Subject of Entrancing
Interest to Most Young Brides. ;
Cake Ijesfon. No. 1.
By LILIAN TINGLE. j
IF I had abundance of time and lei
sure which I fear will not be for
me until the day comes when "W
shall rest, and, faith, we shall' need It,"
I should like to do some research work
in connection with psychology of cake
making. Why is it, for Instance, that the ama
teur immature cook, almost invariably
tries her "luck" first with this class of
compound? -.
Why, If you talk recipes, can every '
woman give you "a new one, for the
loveliest cake you ever ate," even
though she never made a loaf, of bread
in her life and has only the most vague
ideas about the regulation and . tem
peratures of ovens?
.Why do these "new" cakes, - when
good, resemble so closely, except pos
sibly In shape and decoration, the
cakes of our grandmothers?
Who buys aH the books and book
lets Issued every year containing "1001
cake recipes," and why?
Further, considering; the fact that
cakemaking is really not a particularly
difficult art, and that so many people
appear to be interested in it, where do
all the bad, or poor, or characterless
cakes come from; and who eats them;
any why? .
It's a Mysterious Art. ,
These are mysteries too . deep for
merely superficial study, and must
therefore wait. But here is another
question, which reached me recently,
and can more easily be answered:
"Why," writes an unknown friend,
"don't you tell- us something about
cake-baking In your articles in The
Oregonian?" I have kept all you
wrote about bread and have done
pretty well with that; but my hus
band" (there is something in the. way
these two words are written that sug
gests pride in an admirable article,
somewhat recently acquired but, of
course, this is only a guess) -'is very
fond of cake, and I have not had much
luck with mine. Will you not pub
lish some good, reliable recipes?"
The answers are: 1) Because, dear
madam, l did not know you wished
anything of the kind. (2) With pleas
ure; but general principles are more
important than "recipes." so suppose
we consider those first and try to
reduce the question of "luck" to
minimum;
First, the ingredients. All 'cakes are
a mixture of some or all of the follow
ing: (1) eggs, (2) sweetening. (3)
flour, (4) shortening. (5) wetting, (6)
leavening, (7) flavoring.
Eggs Is it necessary to state that
they should be fresh, or if "preserved"
absolutely free from taint? I have
known a. cock set. aside a "question
able" egg discovered. while preparing
specials for
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35c and 40c infant soft. Hair Brush
Combs assortment of all colors and ranging in
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75c and $1 Horn and Rubber Dressing Combs. ,6J
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Full line of " Kleenwell ' ' Tooth Brushes. . . . :
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Photographic Supplies for Professionals and Amateurs.
traveled extensively, is a musician, a fine
conversationalist and a public speaker.
She is well posted on current events and
almost everything worth talking about.
She could be a first-class journalist and
in fact she has had considerable experi
ence in that kind of work. She was for
some time an able assistant to Dr.
Brougher at the White Temple. She was
successful at one time as an ad writer
for Mitchell. Lewis & Staver Company,
and at that vocation could earn a good
salary. In any manner of business deal
ings, Miss Webb is "there with the
goods," to put it strongly, and could man
age anything from a sand bank to a cor
ner in wheat.-
But why does she farm? The answer
Is obvious to all Who see her at-work.
It is because she enjoy9 the healthful
outdoor life, and likes to see things grow
and watch the processes of nature, and at
the Bame time makes the vocation re
munerative enough to banish any idea of
its being a mere pastime. She applies the
business acumen which she naturally pos
sesses to the management of the farm,
and the results of her methods are ap
parent even to one utterly ignorant of the
principles of farming. Her motto is:
"'Quality and Thoroughness.'
an omelet, as being "good enough for
cake."- On tho . other hand, there is
such a. thing as too fresh laid egg, as
was recently proved by a zealous
young friend who insisted on using
some taken "direct from producer to
consumer." and still had "bad luck.
ggs a day old are at their best for
beating. , ,
Fault of Recipes.
Many recipes say simply take four
eggs, or whatever the number may
be. regardless of the gentle hen's va
garies in the way of size. Others, more
scientifically, say "take the weight of
so many eggs" in butter, flour, etc. It
is best to weigh or measure the eggs
so. as to be . sure of having the proper
proportions. Eight Ideal eggs are
usually regarded a pound by cook
books, and estimated as occupying 1
pint; so 4 eggs, 1 cup. Sometimes,
however, 5, or nearly 6, will be needed
to fill a cup; or, more rarely, 4 eggs
will more than fill it. This, of course.
will make a difference in the "propor
tions," and not allowing for this will
mean bad . luck. ,
(2) Sweetening This may be white sugar.
orown sugar, moiasses or honey, accord
ing to the kind of cake. Five white
granulated sugar the finer the better so
long as it is not powdered, is best for
tine light cakes. The other materials are
used for darker, heavier, moister kinds of
the "good keeping" variety. Honey
cakes are not used in America as much
as they deserve to be.
(3) The kind of flour is important. A
light starchy flour is best for a feathery,
tender, fine-grained cake. "Cake and
Stomach Blood and
Liver Troubles
Much sickness starts with weak stomach, and consequent
poor, impoverished blood. Nervous and pale-people lack
good, rich, red blood. Their stomachs need invigorating
for, after all, a man can be no stronger than his stomach.
A remedy that makes the stomach strong and the liver
active, makes rich red blood and overcomes and drives
out disease-producing bacteria and cures a whole multi-
rude of diseases.
Cer rid ot roar Stomach Weakness and
Llrer Laziness by taklni a coarse of
Dr. Pierce's Golden Medical Discovery
the treat Stomach Restorative, Liver
Invliorator and Blood Cleanser.
You can't afford to accept any medicine of unknown
composition as a substitute for "Golden Medical Discov
ery," which is a medicine of known composition, having
complete list of ingredients in plain English on its bottle-wrapper,
same being attested as correct under oath.
Dr. Pierce" Pleasant Pellets regulate
this week
WE DO
ARTISTIC
PICTURE
FRAMING
J)
pastry - flour" is preferable to bread or
household flour. Where the latter ia
used less will be ' needed for a given,
amount of wetting. If cake uour ia
not easllv nhtAinnhl. a l ; . .1
, I Ll WI II
starch (one tablespoon or mni-a .,.
CIlnS to tha strenSU of the bread flour
.,uluui ior a similar portion of
each CUD Of flniir fa -t .i.
recipe "by measure," sift the flour once
oeiore measuring. Be sure ,to have it
perfectly dry . and preferably slightly
warm for mixing.
(4) shortening This is, of . course, not
needed with cakes of .the sponge or angel
food types. Butter is best. Part butter and
part lard, cottolene, margarine or other
ns 13 lo De Preferred to
cooking butter" of doubtful flavor. Gen
erally, short an iTio- ta .... ....
cream before the sugar is added: but
wuere tne quantity used is very small
it is sometimes added, after melting, to
the well-beaten batter.
(5) Eees nrA T-or-U -..,..,) . . i ., j
. - - i soiling una
orten are the only liquid used. In plainer
cakes milk and water are also used
Water gives a more tender and delicate
y.a.., nuis; a rather whjter and more
spongy cake. In dark cakes, coffee or
caramel solution is used; in very rich
"keeping" cakes, brandy, maraschino or
other liquors are sometimes substituted
for milk or water. These act partly as
preservative, partly as flavoring., Orange,
lemon or other fruit juice is occasionally
called for; but if leavening material is
used the acid may affect the proportions
of these and injure the cake. Of course,
less wetting is necessary where molasses
or honey take the place of all or part of
the sugar.
(6) Leavening ingredients Cakes are
raised (I). by the expansion of air beaten
into the ingredlents-e. g., sponge or
angel cakes; (2) by carbon dioxide, pro
duced by the growth of yeast plants or
by the union of a carbonate and an acid
as in baking powder, soda and molasses,
soda and sour milk or cream, etc.; (3) by
the expansion of air or gas or both, when
heated, and the hardening, by heat, of
the walls of these air cells.
(7) Flavoring This includes spices, ex
tracts and additions, such as nuts, dried
or preserved fruits, etc. Grated prange
Or lemon rind both good flavorings if
the yellow only is used, and ground
spices should be added with the sugar.
Caramel, also a good. inexpensive
flavoring, is added at this stage. Ex
tracts and dried fruit are best added just
before folding in the flour.
Much of the strength of vanilla and
similar extracts is lost in the baking:
consequently, the economical cakemaker
often uses them in the frosting only,
when frosting is used, and gets about the
same effect with less material.
In the next lesson, proportions and
method of mixing the several -Ingredients
will be discussed.
300 Dwarfs to Be Exhibited.
PARIS, March 20. (Special.) A novel
exhibition is to be held shortly in the
Jardln ' d'Acclimation or Zoological
Gardens in the Bois de Boulogne, where
300 dwarfs from all parts of the world are
to be brougnt toether' in April. One-of
them does not quite measure 17 inches- in
height; his mother., who Is 3 feet 3 inches,
will accompany him. The pigmies are to
be housed in tiny huts on the lawns, and
they will drive about in 27 gala carriages.
end Invigorate Stomach, Liver anil Bowels.
5 rJJii
A