Lincoln County leader., July 11, 1913, Image 2

i
FARM gg ORCHARD
Notes and Instructions from Agricultural Colleges and Experiment Stations
of Oregon and Washington, Specialty Suitable to Pacific Coast Conditions
Sanitation Necessary in All Rural
, Homes.
That it is necessary that a family
living on the farm know more about
sanitation and hygiene than a city
family, because the farmer is respon
sible for the health of his entire little
community, while in the city there are
boards of health, inspectors and intel
ligent neighbors next door to 'mitigate
any results of ignorance or careless
ness, was maintained by Mrs. Henri
etta W. Calvin, dean of the home eco
nomics department of the Oregon
Agricultural college, in an address at
the recent conf wiice on the conserva
tion of human litV.
"With air filtered through forests
and cleansed by memiows ard fio'ds,
free from the nerve-wrneklr.; noiae of
cars, unannvyd ly the otior c f jack
ing house or liianuiaciury, wrn in
absolute control of water and food
supply, there seems no reason v, hy the
dweller in the rural home die tpvo
by accident or from old age," said
Mrs. Calvin.
"True, the death rate is less among
people on farms than among towns
people, yet it is not pearly so low as it
should be. If lawyer A, merchant B,
Dr. C, clerk D, and minister E all live
in the same neighborhood, offended by
the same ill-kept barn of teamster F,
it is not (necessary that A, B, C, D
and E all know the harmfulness of
that ill-kept barn. It is only neces
sary that one of them knows this fact,
acts upon it, and starts the ordinary
processes of law.
"It is not necessary that all the res
idents of Portland study the water
supply, the condition of foods in the
market, the sanitary conditions of
dairies. If only a few know and in
sist enough on proper conditions, then
all will derive the benefit.
"It is not that the owner of a rural
home knows or cares less than the
city dweller; it is that he must know
more, because he is dependent wholly
upon his own knowledge and care for
the wholesome surroundings of his
family.
"In cities a man is not only protect
ed from the carelessness of his neigh
bors, but he is often prevented from
Buffering the consequences of his own
carelessness. If he will not keep his
premises clean, his weeds cut, hiB barn
in order, then the officers of the law
will do these things for him and force
him to pay.
"A rural home is defined by Sed-
wick as being a home which stands
alone, separated by considerable space
from other residences, , and one in
which the occupants are dependent
upon their own supply of water and
milk, and dispose for themselves of
sewage and waste There are no sta
tistics concerning the health in these
separate homes. If health on the
farm is to be attained, there must be
a constant educational campaign with
that end in view.
"There may come a time when men
on farms will encourage a sanitary in
spector in their community as they
now do for the health of their fruit
trees. The time may come when a
community will as willingly submit to
an order that 'You must install septic
tanks for your house' as they now
obey a mandate, 'You must spray or
cut down your infected orchard,' or
'You must kill your diseased horse.'
"We cannot say 'Move your house.'
There were reasons for its location
near the road, near to heighbors, near
to .water, sheltered from winds, etc.
We can only say, 'Improve what you
have. Start with the barn. Destroy
the causes of odors. Do away with
the manure, the breeding place of
flies.'
"Typhoid is not a rrual disease, and
the country fly may not have typhoid
on its legs, but it will have the germs
of diarrhoea, which may perhaps
. bring infantile paralysis.
Mrs. Calvin then spoke of dieease
carrying by rats, cats, cows, hogs and
tuberculous chickens, by water supply
contaminated by seepage from the
barn or cesspool, and other means.
Shows Defects In Farm Butter
Making.
"A-fairly rich cream gives beat re
suits for butter making,"' says O. G.
Simpson, of the Oregon Agricultural
college dairy school. "A cream that
will test 30 to 85 per cent or produce
about three and a half pounds of but
ter to ten pounds of cream is good.
Other conditions being equal, a rich
cream will keep longer and churn
more easily than a thin cream.
"If the cream is to be kept any
length of time before ripening, it
should be cooled 'immediately after
skimming to below 60 degrees. Tin
containers are preferable to crocks or
other material. Tin allows the tern
perature to be changed more easily,
and is easier to handle and keep clean,
If two lots of cream are to be mixed,
they should both assume the same
temperature before mixing."
Cream for Butter Making.
Four main defects in farm butter
as compared with creamery butter are
pointed out by O. G. Simpson of the
dairy school at the Oregon Agricul
tural college. He says :
"The main defects in farm butter,
as compared with creamery butter,
are bad flavor, staleness or rancidity,
too many shades of color, and unsuita
ble packages. The flavor is of the
highest importance, and no matter
how good the butter is in other re
spects, if flavor is wrong it is classed
as an inferior article.
"No matter how skillful the butter
maker is, it is impossible for him to
make a strictly first class butter out
of pKorly flavored or tainted cream.
Cru.im may become tainted from four
causes: iiacremi infection, aDsorp-
t'vjn -f flavors, food eaten, or disease
in the cow. Thf; bacterial infection
rpny cow of undenn cows and stables,
uivlfan condition of milkers, unclean
utensils, or keeping the cream in un
clean surroundings, especially in a
temperature above 60 degrees.
"Absorption of flavors takes place
with remarkable rapidity when milk
or cream is allowed to stand in an at
mosphere where odors are present,
especially when the milk is warm.
Foods that have strong tastes and
odors such as onions, decayed silage,
old stalky kale, or turnip tops should
not be fed within a few hours of milk
ing. Experiments have shown that
milk will not possess the flavors of
such foods if not drawn for eight or
twelve hours after feeding. Cows
that are abnormally heated or excited
before milking give a tainted milk.
Many diseases also altect the. cow s
milk."
Peat Soil and Sand for Cranberries
"To grow cranberries you must
have peat soil," says Prof. C. I.
Lewis of the Oregon Agricultural col
lege. "If the soil contains much clay
the vines will grow, but the plant will
not be very productive,
"First the land is thoroughly
cleaned off, all trees, brush, grass and
even grass roots being removed. The
land is then leveled and several inches
of sand, free from grass and salt, is
spread on. It is important to keep
the water table within a foot of the
Burface during the growing season,
If there is a stream of living water on
the land it is all the better, since you
can flood the land with this and help
to keep down insect and frost in
juries."
O. A. C. has no cranberry bulletin
at present, but valuable ones can be
secured by writing to the Wisconsin
experiment station at Madison, the
Massachusetts agricultural college at
Amherst, or by sending for the de
partment number of Better Fruit,
published at Hood River, Ore., which
contains la special article on cran
berries by C. N. Bennett of Warren-
ton, considered one of the best experts
in this industry on the coast.
Warm Weather Art Taught at
College.
The warm weather courses in art at
theOregon Agricultural college sum
mer session will be conducted mainly
out of doors, to develop a keener ap
preciation of art as applied to the
beauties of nature, and a more friend.
ly attitude toward art as related to
the happiness of everyday life,
This does not mean that the work
will be superficial, but by approaching
the subject from the point of view of
composition, beauty and use, rather
than from an ' analytic view point,
there will be aroused a better under
standing of the relation of art to daily
happiness, a matter of importance in
an age which lays so much stress on
the utilitarian.
A home science course for school
girls 15 years old or more is a part of
the 0. A. C. summer session work this
year.
Milking the Kicking Cow.
The best method that I know of for
handling a kicking cow is to tie about
her body a half-inch rope with a large
ring at one end. Place the rope just
in from of the left hip and just be'
hind the right, with the ring against
the flank on the right side, and pull l
up very snug. The ring should be
four or five inches in diameter, the
larger the better. If it is properly
placed, the cow can't get her foot up
to kick. Farm and Home.
The Best Music
The rooster's crow does very well
As "music" now and then,
But the thing that stands for some'
thing
Is the cackle of the hen.
While the first may crow the sun up,
We aren't likely to forget
That a freah egg served for breakfast
Beats the finest sunrise yet.
FRENCH PASTRIES IN DEMAND
First Served by Fashionable Hotels,
They Have Been Taken Up by
Hostesses Who Are Up to Date.
The Increase In the number of goou
patisserie shops where really delicious
French pastries can be purchased
probably accounts for the serving of
French pastries for dessert at the
oma table Just as they have been
served for years In the big hotels and
restaurants. There a special boy goes
about with a huge silver platter filled
with concoctions that make the mouth
water and the purse strings open.
When the diner or luncher chooses the
sort he desires the boy deftly removes
with a wide bladed silver knife.
Nowadays the home hostess has the
maid pasB French pastries at luncheon
and dinner. They are passed on a big
platter and naturally each guest
chooses the particular sort which ap
peals to him.
Many of them are elmply boat
shaped shells of puff paste filled with
fruit of some sort Grapes, covered
with rich syrup, are sometimes used
for filling; and strawberries, luscious
and ripe, combined with a syrup, can
also be used. Some of the pastries are
made in layers of puff paste with an
appetizing and delicate cream or al
mond paste or fruit filling between.
These Interesting pastries really
help to solve one of the housewife's
many worries, for they constitute a
dessert which Is easily procured and
which le a welcome relief from Ices
and creams and the more usual sweets
served. New York Times.
GET BUSY WITH CHAFING DISH
Many Delicious Concoctions May Be
Prepared, for the Late or Sun
day Night Supper.
A light, but fairly substantial edible,
served piping hot, directly from a chaf
ing dish, adds immensely to the in
formal Sunday night supper. Creamed
salmon Is delicious and is easy to pre
pare in a chafing dish. Use the hot-
water pan first, brown a little butter
and sprinkle crumbed bread into It,
turning over until crisp. Set these
crisped crumbs aside and proceed
with the blazer pan, to make a elm
pie bechamel or cream sauce, first
melting a tablespoon of butter, stir
ring in a tablespoon of flour and add
ing a scant cup of milk. Season this
fairly-thick white sauce with salt, pep
per and a few drops of lemon Juice.
Stir in a can of salmon and when
steaming hot and ready to serve, shake
over the top the browned crumbs. The
creamed salmon may be served with
out the bread crumbs, but they add an
appetizing flavor, suggestive of the
browned crust over a hot dish pre
pared in the oven.
Beef a La Waldorf.
One and one-half pounds of beet cut
small, three onions cut, half cup tapi
oca soaked awhile in cold water, one
can of peas, half cup bread crumbs,
pinch of cloves. Cover with a little
water. Cover and bake four hours,
then slice raw potatoes over the con
tents. Cover and bake one hour long
er. Salt and pepper.
Puff Ball Doughnuts.
Three eggs, one cup sugar, one pint
sweet milk, one nutmeg, grated,
enough flour to permit the spoon to
stand upright in the mixture. Add
two heaping teaepoons baking powder
to the flour; beat all until light Drop
by the dessert spoonful Into boiling
lard. These will not absorb fat. To
be eaten warm.
New Kind of Apple Pie.
Stew apple, add brown sugar, butter,
cider jell, cinnamon, clove, nutmeg
and little lemon, just the same season
ing one. uses in mine (meat) pie, and
bake with two crusts. I made this by
accident one day, Intending to add
some meat, but the result was so good
I concluded to orglnate a new pie in
stead. Boiled Salmon Steak.
, Boll a pint of broth or water with a
small bunch of celery, half a teaspoon
ful of salt, quarter saltspoonful of pep
per and a tablespoonful of vinegar. Cut
the steaks in suitable pieces and put
the fragments and bones In the boiling
liquid. Place the salmon In a clean
saucepan and strain the seasoned broth
over it; cover and let boll briskly for
ten minutes. Serve In a deep dish
with the liquor Instead of sauce. The
full flavor and the richness of the fish
are preserved In this dish.
Marmalade of Rhubarb.
Two quarts rhubarb, two pints sugar,
two oranges, Juice of one and grated
rind of one; one cupful chopped rais
ins. Cut the rhubarb in pieces, cover
it with sugar and let It stand over
night, then add other fruit and cook
until thick. It can be made without
raisins.
When Ironing Towels. ,
It you brush the fringe on your tow
els and tablecloths with a whlskbroom
before Ironing them, it will make them
light and fluffy.
D0GM
IN
T
HE JAPANESE boy has a school
experience quite Similar to that
of the United States boy, writes
Dr. Henry S. Pritchett in the
Youth's Companion. He begins
his education at the end of the sixth
year in a primary school, in which he
spends six years. In this school great
stress is laid on moral education. The
middle school, which follows it, lasts
five years, and corresponds In part to
the last years of the grades U. S.
schools and the first year of high
school.
From the middle school a boy either
goes to a college to learn a vocation
or enters a higher school for a three
years' course in preparation for the
university. On completion of the
higher school he may enter one of the
two Imperial universities, which have
professional courses in law, medicine,
science, literature, philosophy, engi
neering and agriculture similar in all
respects to the courses in the better
universities of our own country.
The Japanese boy thus begins his
education at about the same age as
the boy in the United States, enters
the university a little younger than
the United States boy, and finishes
his professional achool somewere be
tween the ages of twenty-three and
twenty-five.
The Same Form of Education.
For girls the elementary school Is
the same as for boys, but after the ele
mentary school they generally go for a
period of four or five years to a high
er elementary school, In which tiey
learn foreign languages, history,
science, household economics, music,
gymnastics subjects that many girls
CttlLDRtN
pursue In Canada and the United
States. So far, therefore, as the char
acter of the schools Is concerned and
the subjects that boys and girls study,
Japanese youth and youths In Canada
and the United States are educated in
much the same way.
Dr. Pritchett points out, however,
there Is one remarkable difference of
detail in the school curriculum in
Japan and In America that arises out
of the comparative isolation of the
Japanese people from other highly
civilized industrial nations, and which
cannot fall to have an enormous ef
fect, not only upon the intellectual de
velopment of the youth of the nation,
but also upon their relations to the
citizens of other countries. The peo
ple of Japan speak a language which
the citizen of no other civilized nation
expects to learn.
In order, therefore, that Japan may
be in touch with other nations, Japan
ese children must learn a foreign lan
guage, and must learn It well. The
International language of Japan is
English, and It is not too much to say
that In Japan today English, with
the resulting knowledge of the litera
ture, Is the most influential single
study that the Japanese child pursues.
The English-speaking nations have
' tvery reason to be glud and proud over
rjrV f wJr m Xn5 -
: ' si llfw -""'y
S , ttm i
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this. It has arisen not only out oi
the need of the Japaner-J for a con
venient medium of communication and
the availability of the English language
for that purpose, but It means also a
genuine liking of the Japanese for the
language and the institutions of Great
Britain. It represents, in fact, an ef
fort on the part of this progressive
nation to adopt into her own civiliza
tion those moral and practical ideals
which she has recognized with friend
ly admiration in Great Britain and in
America.
Other Points of Similarity.
Not only Is the form of education
much the same in America and Japan,
but a comparison of Japanese and
American student ideals shows extra
ordinary points of similarity. The Ja
panese show alertness, resourceful
ness and power of initiative. Further
more, in the Japanese student is the
extraordinary individual ambition to
succeed, coupled generally , with an
Idealistic impulse toward patriotic and
Boclal service.
The Japanese people have inherited
a deep reverential devotion toward the
imperial house which affects student
Ideals as profoundly as those of other
groups of the population. This intense
feeling Is the heritage of many cen
turies.. As a consequence of this deep nat
ional feeling, the Japanese student
takes his education not simply as a
personal opportunity, but as a part of
his service to his sovereign and to his
country.
It goes without saying that In Japan,
as In other parts of the world, there
are students who are lazy and indif-
AO PLAT
ferent and who fall by the wayside;
but on the other hand, the average
college Btudent of Japan looks upon
his education less In the light of a per
sonal opportunity and more In the
nature of a call to serve his sover
eign and his country. College spirit
Is with him synonymous with patriot
ism. It Is not local, but national.
With him, education Is a matter of
personal ambition, but always with the
ideal of serving his native land.
The influence that goes far to con
ceal from the outside observer the
fact that the underlying ideals of the
Japanese and American student are
much alike Is the difference in the
philosophy of life between the east
and the west.
The philosophy that the Japanese
student learns teaches him to repress
his emotions, to conceal from the
world the evidences of suffering and
of Joy, of love and of hate. The phil
osophy of the westerner permits him
to exhibit freely these emotions.
But the educated westerner who can
look below the surface to the human
nature beneath will understand that a
Japanese gentleman has a heart in his
bosom, even If his code of life teaches
mm to express his Joy and his
row in ways that to western
seem cold.
sor-eyea