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About Lincoln County leader. (Toledo, Lincoln County, Or.) 1893-1987 | View Entire Issue (Feb. 20, 1914)
IMPORTANCE OF SEEDS No One Subject of Greater In terest to Farmer. One Reaion for General Awakening la That Land Haa Increased In Value to Marked Extent Uniform -, Ity of Much Value. ! (By A. D. BHAMEL.) There is no one subject related to farming of greater Interest 'and im portance to the farmer than the im provement of his general crops by seed selection and breeding. The study of these plants from the' breed ing standpoint is not only Intensely Interesting but it also usually results In awakening a keener Interest in all Ten Ears of Corn From the Same Field, Showing Great Variability In Type Resulting From Failure to Se lect Seed Properly. phases of crop production.yfrom the preparation of the soil for the seed bed and the cultivation of the growing plants to the marketing of the prod ucts. This subject is of vital impor tance, commercially, from the fact that it usually costs no more to grow improved varieties of farm crops than unimproved sorts, while the increase in production due to the use of im proved seed results in additional profit During the past 10 or 15 years there has been a great awakening of inter est in the subject of seed selection and breeding as applied to our great gen eral farm crops, especially corn, cot ton, tobacco, wheat, oats and other crops of wide distribution and cultiva tion. One reason for this awakening is that the land on which these crops are grown has increased in value, to a very marked extent and it Is neces sary to increase the production per acre and improve the quality of the crops in order to make farming profit able. In high priced land it is neces sary to grow more productive crops than formerly if one is to make a rea sonable profit on the present Invest ment. Another reason for the awakened interest in seeed selection end breed- Ten Eara of Corn From the Same Field, Illustrating the Uniformity In All Desirable Character Attain ed by Careful Seed Selection. lng lies in the fact that in the sec tions where crops have been grown for a considerable time the varieties produced on these lands year after year, where no seed selection or breeding has been practiced, have tended to run out and become un profitable. In addition to the running out of varieties under conditions of continuous propagation without breed ing, fungeous diseases and insect ene mies, frequently develop to such ah extent that, unless resistant or im mune varieties are secured by seed SWINE ON RAPE PASTURAGE One of Best Emergency Crop Grown and Will Give Practically aa Good ', Results a Alfalfa. The grower of rape should insist on getting the Dwarf Kssex, as this is the only variety that Is suitable for hog pasture. There is a summer or bird seed rape found on the market which makes a worthless pasture and should not be used. It is possible that this has been the cause of this man's troubles, writes Turner Wright in the Farmers Mall and Breeze. I have used rape for several years as pasture for both breeding and fat tening hogs and never experienced any difficulty in getting them to eat It. If hogs that are not accustomed to rape are given no other green feed for a few days they will soon learn to eat and relish it even though they are fed a liberal amount of grain. It often happens that togs, after learning to eat rapo, prefer it to clover or alfalfa that is coarse and woody. I have often changed hogs from alfalfa to rape and from rape to alfalfa and could so no 4 m ' selection and breeding, the growing ol ' these crops Is either carried on with small return to the growers or 'has to be abandoned.'- The most important field for the breeder's work is in the improvement of the established varieties of crop by the production of strains approxl mating more uniformity to tho best types of these varieties. This lack of uniformity in high productive capacity is responsible in great measure for the present low average yield of most of our crops. In the case of corn, this variability of plants is particularly striking. A large majority of the plants produce ears of small size, irregular in shape, and light weight, which are undesir able. Many of the stalks are barren. Only a small proportion of the plants produce the maximum size and weight of ear. If every kernel produced n uniform plant and the plants bore uni form ears weighing one pound each, the average yield per acre would be about 10,668 pounds, or about 155 buBh els of shelled corn per acre. The fact that the average yield throughout the corn belt is less than 40 bushels per acre is striking evidence that only a small proportion of the plants bear ears of the maximum weight. KEEP HEAVY DOORS IN PLACE Iron Rod Used as- Brace Will Prevent Sagging on Hinges Illustration Is Self-Explanatory. To prevent heavy doors from sag ging on their hinges an iron rod is used as a brace. Take a piece of strap iron bent at right angles, with holes punched through for bolts and brace rod. Then a three-eights or one-hall inch iron rod which hooks in eye on one side of building. The screw eye must be secured in post or raftei Prevents Sagging Doors. tightly in a direct line with hinges, then hook in rod, tighten top and the door cannot sag. SHOULD WORK ROADS OFTEN Highways Need Constant Care to Give Satisfaction Use Split-Log Drag After Each Rain. There were many faults in the old system of road repairing, when every citizen had to work out his highway tax, and now that it is all under state control, with a cash system, perhaps there is little better service given, ev erything considered, writes a New York man in the Farm and Home. It has been the practice and is yet, to a great extent on a majority of the roads, to work them some in the spring and then let them alone 'until the next spring. This method will never give us very satisfactory highways. They need con stant care the same as do railways here a little and there a little. Keen the water and loose stones out and the larger part of the year we would have very good roads. . Some system needs to be organized whereby the split-log road drag can be used after almost every rain. I have used one enough to know that if used and followed up as it should be, our highways could be kept in a great deal better condition than they are now, at no greater expense. Every farmer should be allotted a certain portion oi road to drag and he should receive pay for doing it. This would be a much better use to put the money to than is done with a lot of it now. difference In the way they seemed to relish these different feeds. If the hogs are turned on the rape when it is from 10 to 12 inches high they will eat it more readily than if it is more mature. Rape is one ol the best emergency forage crops we have. A good rape pasture will give practically as good results aB alfalfa. It can be sown in feed yards and lots that are used through the winter and thue not only furnUh a pasture to take the- place of a shortage of alfalfa or clover pas ture but also provide a means oi utilizing ground that would otherwise grow a crop of unsightly and worth less weeds. Fresh Air for Horse. Do not attempt to secure warmth in the stables by banking windows and closing everything up tightly. The horse is a breathing animal and needs fresh air, but it should be supplied without exposure to drafts. A Farmer's Gold Mine. A good silo well filled is the farm er'! gold mine. FOR THE OUTDOOR WORKER Baked Cabbage With Meat, as It Is Served In Russia, May Be Found Palatable. Baked cabbage with meat is a Rus sian housewife's stand-by. Perhaps it will supply the want of a new meat dish for dinner. The recipe does not, however, suggest itself as one good tor delicate digestions, but hearty eat ers, living outdoor lives, should find It satisfactory. It is prepared thus: Shred one medlum-elzed head of cab bage very fine and. stand It in cold water for two hours, then drain thor oughly. Place a layer of this shredded cabbage in a deep baking-dish; on it place a layer of cooked meat chopped fine; this may be either veal, beef or ham, and ham is especially good. The meat should be well cooked and chop ped fine. Season each layer with but ter, salt and pepper. At least a cup ful of meat should be used in each layer. . A tablespoonful of grated cheese sprinkled over the meat adds greatly to the flavor of the dish. On this place another layer of cabbage alternating with the meat, until the dish is filled, having a layer of the meat with its seasoning and the cheese on top. Pour over this a cup ful and a half of boiling water and cook covered in a moderate oven for an hour and a half. At least half an hour before the dish is to be served remove the cover and add a cupful of sweet cream; replace the cover for fifteen minutes and then cook fifteen minutes uncovered, increasing the heat The top should be delicately browned. If this is to be served hot It should be placed on the table in the dish in which it is cooked. If to be served cold leave it In the baking dish and put in a cool place until ready to serve, then turn out on a platter. . FOR FAMOUS CREOLE SOUP Simple Rules to Be Observed In Mak ing Preparation Which Has Made Name for Itself. Here are some rules that the old Creole cooks give for soup making and if you have ever been in Louis iana you know that their soup is worth emulating: To get the most goodness out of a soup bone, it should be fractured ev ery inch of its length. The soup should never stop cooking from the time It is put on the stove until it is done, although it should at no time boil furiously. Once the soup Is started cooking, no water should be added, as this spoils the flavor. The soup bone should be put into cold water, and no salt should be add ed till the soup is done, as the salt stops the flow of the Juices. The soup should cook from five to seven hours at least. All spices used in the Boup should be put in whole that is, whole black and white peppers, cloves, bay leaves, cloves of garlic, etc. One quart of water should be allow ed for every pound of meat and bone, to begin with. This is a rule of the Creoles, but they make rich soup. If weaker soup is to be made, or if vege tables as well aa meat are 'used In the stock, the amount of water can be Increased. Apple Sauce Cake. One cup sugar, one-fourth cup but ter, one cup unsweetened stewed ap ple, one teaspoon soda, one and one half cups flour, one saltspoon salt, one half cup seedless raisins, one-halt cup currants floured, one teaspoon cinna mon, ' one-fourth teaspoon clove, one fourth teaspoon nutmeg, one-half tea spoon allspice. Cream the butter and add one-halt of the sugar; add the remainder of the sugar to the apple and then add that to the first mixture. Sift in dry Ingredients and add them; stir in the prepared raisins and currants last. Bake three-fourth of an hour in a mod erate oven. Frost when cool. Orange Bavarols. Squeeze a sufficient number of or anges to produce a half pint of Juice, including the Juice of half a lemon. Add to. this six ounces of sugar and stir until the sugar is dissolved. Soak for a few minutes one-quarter ounce of gelatin in a little cold water. Then dissolve in a little hot water. Add this to the fruit Juice and stir until the mix ture begins to set; then fold In a half pint of whipped cream. Have ready a mold lined with sections of oranges, and fill this carefully. Put In a cool place. To Clean Hair Brushes. Put a tablespoonful of ammonia In to a basin of tepid water In which a mall amount of soap has been dls iolved. Dip the brushes up and down until they are clean. Wipe carefully and put In the sun, bristles down, to dry. ' Hard 8oap. Soap that is allowed to dry and harden lasts twice aa long as if used when fresh. Therefore, it. is cheaper to buy in quantlUea and keep It la a dry place 1 M Switzerland there is scenery everywhere one turns, and at every turn It is different , Now it's the Jungfrau, all robed in white, towering into the altitude of perpetual snow and looking down on the lesser peaks, still within the tim ber line, velvety in the verdure of un broken forest. A half turn and the eye is trained(upon the stratified wall of a mighty mountain of rock, rising sheer a thousand feet Over its lofty edge a stream of water plunges, only to lose Itself in a vapory mist half way to the base. Still another turn and there opens before one's vision a broad expanse of pale green water an Alpine lake, its placid bosom dotted with craft of many kinds, its shores lined with hotels and the homes of summer guests. Back from the water's ;edge the land slopes with a gentle jrise. There the sturdy farmer tends his flock and tills the productive soil. His chalet, with projecting roof, with red geranium boxes at every window and a crimson rambler at the door, adds plcturesqueness to the scene. All Hemmed In. Such Is the Switzerland of which the poets sing, the painters paint and the tourists rave. It's the prime article in the scenery line. Switzerland is a dinky little nation, all hemmed in from salt water by a bunch of world powers and "would be's." It has a standing army but no navy. It has a flag a white cross on a red background and the Switzers love it as we love the stars and stripes. Because they can't flaunt it on the rear end of a battleship and carry it around the world, they run it up at home on every and all occasions and let It flutter in the balsam-laden breezes that blow down from the mountain tops. The Swiss are a sturdy people. Some think scenery has a lot to do with the building of character. If not, why TiM'- -J ' ' ' Mw ' - 'Y v - ' : 4 :VM i fS DANGERS f MOUNTAIN CUM5ING Is it that indolence and laziness char acterize the natives of the lowlands In southern climes, and activity and energy are domlnent features of the people of mountainous countries T The Swiss partake of the strength of their mountains. Their courage is as en during as the majesty of their ever last lng hills; their energy as tireless as their mountain streams. No braver men ever pulled a trigger on a battle field than they, It was the Swiss guard who stood till the last was slaughtered at the Tulleries to protect Louis XVI and Marie Antoinette, who skipped out the back door before the Parisian mob ar rived. Thorwalden's Lion was chiseled out of solid rock at Lucerne as a memorial to the courage and loyalty and valor of those men, whose lives were so needlessly sacrificed on the altar of duty. It was these same char- otarlaU that carved for Swllxar"Ujrinclpal points may be reached. her independence from larger and -more powerful people, ' The differences between the poor people of Italy and Switzerland is very striking. Here it is poverty, which, they are taught is not disgraceful; only inconvenient In Italy it is pauperism. The Swiss poor are an honest ambi tious, hard-working people, with a heap Of cleanliness thrown into the bargain. Italy's poor are shiftless. In Italy the stranger Is confronted by unkempt and indolent mendicants at every turn with the reasonable assurance of an insult if he doesn't loosen up. A gratuity here is received as though wholly un expected and with corresponding ap preciation. In Italy it Is considerable of a trick to get away from a hotel without "shelling out" to the entire staff. Besides scenery and ambitious poor Switzerland has some attractive cities, not the least of which is Zurich, locat ed in the northern part of the inland republic. With a forest-covered moun tain behind it and a pretty lake in front It is handsomely environed. In municipal improvements it is decidedly modern. It has a host of good hotels, mainly supported by American tour ists, efficient trolley service, a very ex-' cellent lighting system, well paved streets, fine homes and public build ings. Its principal street extends from a commodious and artistic passenger sta tion straight to the lake front This thoroughfare, with a double-tracked trolley line in the center. Is lined on either side with high-class shops and shaded by two rows of linden trees, now In flower and permeating the air with sweet perfume. Between the walks, which are of good width, and the curb is a roomy stretch of grav eled ground where, during half the morning hours, the peasant truck gar deners display their wares and the city housewives and kitchen girls do their marketing. By ten the trading ceases, the dealers fold their umbrellas and quietly wend their way back to their hillside garden patches. The street is cleaned of rubbish and left attractive for the shopping throng dur ing the remainder of the day. If there's one thing more than an other in Interlaken if s the hotel 'bus. There are so many hotels in the town that a few years ago it became neces sary t6 build two passenger station to accommodate the 'buses. Interlaken is one of the most popular tourists! centers on the continent It isn't much in itself, but has a setting that's a win ner. At one end is Lake Brlens; at the other Lake Thun, and magnificent mountains, either snowclad or forest covered, all around. Here One may see the Alps in all their splendor and from mis piace as a center many of the, nrlnnlnnl nnlnt, mw w - . .
