FARM ORCHARD
Notts and Instructions from Agricultural Colleges mnd Experiment Stations
I Oregon and Washington, Specially Suitable to Pacific Coast Conditions
POINTS TO BE OBSERVED IN
PLANTING FAMILY ORCHARD
Oregon Agricultural College, Corval
11s. "In starting a family orchard I
hope that you will put out what may
be called an Ideal family orchard,"
said Professor C. I. Lewis, horticul
turist of the Oregon Agricultural Col
lege. "I am sure that we can learn
a very profitable lesson from past ex
periences with family orchards in this
state. For one thing we have learned
that the average family orchard is too
large, and that it is poorly cared for
and produces more fruit than can be
used by the family, because it' Is often
of very inferior quality.
"Orchards of this kind are often re
garded as a menace to the fruit in
dustry by those who depend upon
, fruit growing as a livelihood. They
have caused muoh discussion concern
ing enforcement of inspection laws. I
believe that we can establish family
, orchards much better than any we now
have. In fact this is necessary. Some
persons have gone so far as to say
that the day of the family orchard is
about past Unless men who have
these orchards in charge take better
care of them they will be legislated
out of existence. This would be a
great misfortune and we cannot af
ford to prevent the growing of home
orchards on Oregon farms. There are
few things Indeed that contribute bo
much to the delights of farm life as
the home orchard.
"One way to improve the orchards
and insure better care of the trees is
to reduce Quite materially the nunf
ber of trees planted. If it Is felt that
It Is necessary to have every variety
you desire, fewer trees may still be
planted and later four or five varie
ties grafted onto a single tree. Many
varieties of fruit are very desirable
for .the home orchard, but an entire
tree is not required to furnish enough
of each variety for family use. By
setting out fewer trees and using more
varieties a supply of fresh fruit can
be secured for the family for prac
tically every month of the year. Hav-
lng a small orchard encourages the
owner tp take better care of it.
"In shaping the trees they should
be headed low, and since there is
plenty of room on the farm the trees
should be given plenty of space. Ap
ple trees should be given at least 30
feet; pears, 25: sweet cherries, 35:
walnuts, 50; prunes, 22; peaches and
sour cherries, 20.
"The trees should be planted in the
orchard a little deeper than they were
in the nursery row. i
"In this valley it probably makes
little difference whether the trees are
planted in late fall or in early spring.
I have always felt that fall planting
is perhaps the better, but I am not
at all positive as to this. There are
indications that in some years at least
spring planting is safer In western
Oregon, and we know that it is safer
in eastern Oreeron.
"In choosing varieties for Ihe home
orchard there are several points to be
kept In mind. First, only varieties
wnich are liked by the family should
be selected. Personal preference
should mean very much in choosing
varieties for the home orchard. Sec
ond, varieties should be so selected
that they would furnish fruit through
out the entire year. Third, varieties
may profitably be chosen even though
they do not grow, to the highest de
gree of commercial perfection. Some
varieties do not come up to the com'
merctal standard of color, size and
yet, because of their eating or cook
ing qualities, are very desirable for
the family orchard."
HUMAN LIFE PROLONGED
BY BALANCED DIETARIES
Oregon Agricultural College, Corval
lis. "Western nations eat mixed and
fairly well balanced dietaries and
have an average length of life of
about forty-five years, while the more
primitive Eastern people eat ill bal
nnced diets of few articles of food and
have an average life of about twenty-
eight years," said Mrs. Luclle W. Rob
bins, extension lecturer, at the Ore
gon Agricultural College Farmers'
Week course. "While diet is not the
only factor Involved, it is one of the
most important factors. The mixed
dietary of vegetable, meat and milk
foods eaten by our own people sup
ply evenly and with little surplus
all the elements required to nourish
the body and repair the waste. The
rice ration, with its excess of carbo
hydrates and lack of protein, eaten so
largely by the Chinese and Japanese,
falls to furnish, the variety of body
materials needed for efficiency and
long lire.
"The most difficult problem is -to
supply the necessary proteins In the
most available and economical form
The present high prices of meat and
frequent unsanitary handling makes
this source expensive and less satis
factory than formerly.
"Bread is a leading source of pro
tein, in itself it Is a fairly well bal
anced ration since it has a nutritive
ratio of about one to six. Other vege
table sources of protein hre the le
gumes, especially beans; but as boons
ore a highly concentrated food, they
should be eaten In moderation.
"Dairy and cottage cheese are other
good sources of protein. Their value
in the diet depends upon their dlenB
tlbllity, but those who find no dim
culty can well afford to seek their
protein supply largely from this
source, leaving the higher priced meat
source for the less strong. Another
unfavorable feature of this supply Is
its tendency to rise In price with ris
ing prices of meat Eggs at moder
ate prices are good substitutes for
the meat proteins. Here again the
price is apt to vary with meat prices,
but in the spring and summer the
price is satisfactory.
"Cereals, legumes, cheese and eggs
in varying combinations with different
food elements, are the principal
sources from which to seek substi
tutes of the too high-priced meats."
HARDWOOD ASHES RICH
IN PLANT FOOD MATTER
Oregon Agricultural College, Corval-
Us. Common hardwood ashes have a
value of about $5 in plant food, and
$3.50 in lime, according to investiga
tions made by Professor H. V. Tartar,
agricultural chemist of the Oregon
Agricultural College. Their physical
effect on the packed and acid soils
of certain districts is also very bene
ficial. The almost prohibitive high
price of lime to correct soli acidity
should lead the Willamette Valley
farmer to use ashes extensively for
that purpose.
Wood ashes are valuable fertilizers
for three reasons," said Professor Tar
tar. "For the valuable plant foods
they contain, for their effect in neu
tralizing acids in soils, and for their
action on the physical properties of
the Boil.
"The plant foods in ashes are pot
ash, phosphorous and lime. An analy
sis of 97 samples of hardwood ashes
ghve the amount of each as follows:
Potash, 110 pounds per ton; phosphor
ous, 38 pounds per ton, and lime, 682
pounds per ton.
In order to get this value from
ashes it is necessary that they be pro
tected from rain, as most of the pot
ash is soluble in water and is lost by
exposure. After leaching, the potash
content of ashes was found to be 22
pounds per ton. The ashes should be
stored in a dry place until applied to
the soil.
"On soils that are poorly drained
and acid, ashes have an excellent ef
fect. The land becomes more amen
able to culture, is readily kept in good
tilth, retaining Its moisture in dry sea
sons and favoring drainage in wet sea
sons. 'Lime is essential to plant nutrition,
and none of the higher plants can
reach maturity without a normal sup
ply. Some of these plants, such as
clover, beans and alfalfa, require so
much lime for their development that
they are called 'lime plants. The
potash and phosphorous are likewise
Indispensable to plant growth, and
ashes offer a cheap and convenient
source of supply."
ADVANTAGES OF CLIPPING
COW'S UDDER QUESTIONED
Oregon Agricultural College, Corval
lis. Does clipping the long hair from
the udder and flanks of the dairy cow
reduce the amount of dirt that falls
Into the milking pall? The question
Is an Important one for every dairy
man who is producing market milk
to consider, as It is well known that
the number of putrefying and disease
germs is increased with the increas
ing amount of dirt, hairs and manure
that drops into the milk. Whatever
keeps the dirt out keeps the bacteria
out, so that the milk is cleaner, more
wholesome and keeps its natural
state longer.
"It was quite recently thought that
clipping the hairs from that part of
the cow's body that is directly above
the milking pail was a great aid to
cleanliness, and almost a necessity in
the production of sanitary milk," said
Professor Graves, head of the Oregon
Agricultural College Dairy Depart
ment, "But the still more recent ex
periment conducted by the New York
Experiment Station indicates that it
has very little effect on the bacterial
content, tending to increase rather
than diminish the number. The tests
were made by taking samples of milk
before and after clipping under con
ditions as nearly, the same as possible
with the single exception of clipping.
While the difference in the bacterial
content of the two samples was not
enough to base final conclusions on,
It was sufficient to indicate that it
proper sanitary methods are observed
in handling the cows and the milk,
clipping is not essential 'to the pro
duction of the highest grade of milk."
Common Form of Insanity.
A party of Clevelanders entertained
some holiday visitors last week, and
having showed them everything inter
esting in Cleveland proper they had
to take' them out to Newburg for a
view of the asylum. The superintend
ent was In a genial frame of mind and
he conducted the bunch personally:
"Here is a queer case, ladles," he
said, pausing at a particular cell
"This man has the delusion that he
possesses the motive power that runs
the universe. He is perfectly harm
less, but he actually believes that
without him the world would not
move. Strange notion, isn't itT"
"Why, not at all," exclaimed one of
the women. "My husband has the
same idea and he always has had it
Is he crazy, too?" Cleveland Plain
Dealer.
WHAT TO DO WITH LEFTOVERS
Hash Mora Palatable, Though Lets
Economical, Than Meat Brought
to th Table Cold.
I suppose that In most households
dish of hash comes to the table nt
least once a week. Hash is very nice.
and many people prefer it to cold
meat. But it la one of the least eco.
nomical things going, because half a
pound of meat cuts up Into very little
mince, and peonle take a lancer halo
ing of done-up things than they would
or com meat In slices. Therefore, It
you want to be economical, don't have
hash. '
But. If you are eolne to have It. von
might as well make It properly. Do
in the following way and It will he
perfectly delicious: i
Remove all W. and gristle from
your meat Chop It by hand, or put
through a machine. If vou use
meat chopper you must put a crust
Dreaa tnrough afterwards, in order
clean out all the little bits of meat
which have stuck to the works. If
you don't do this you will leave quite
lot of meat on the knives, and It
will be all wasted.
Melt one ounce of butter In a nan.
When this is melted, stir into it one
ounce of flour, and add half a pint of
stock or milk. Cook the mixture for
ten minutes, stirring it very carefully
all the time and making sure that it
does not turn lumpy. When it is
done it will be a very thick sauce.
'lake the nan off the fire, stir the
minced meat Into It and flavor the
whole with parsley, herbs or tomato
sauce. .
Put the nan back on the Are. and
stir the contents till it la onita hot.
Don't let your mince come to the boll
on any account though, or It will be
spoiled. Take it off, turn it out on a
hot dish, and decorate it with snip
pets of toast. It will be firm enough
to stand up In a pile. A good cook
makes her dishes nice to taste, pretty
to look at. and easv to serve nnrt en.
Joy. Exchange.
CURRY SAUCE WORTH TRYING
Approved Recipe, Not Especially Dif-
iicuii u iviiKe, win He Found
to Give Satisfaction.
Curried meats and veeatnhlaa nra
delicious. Here is a recine for a (rood
curry sauce that is not especially dif-
ncuit to make. It can be served with
left-over chicken, cut in little strips,
and heated In the curry, then put on
a platter with a ring or mold of hot
rice. It can be served with leftover
mutton or lamb, cut in dice or thin
slices. It can be served with several
vegetables. To make it, slice a medium-sized
onion thin and fry It in two
ounces of butter. When It la hrnwn
add a dessertspoonful of curry pow-
aer. L.et it cook a minute or two and
then add a cupful of beef gravy. Dish
gravy from roast beef or beefsteak Is
tne best sort, but if this is not at hand
beef stock will do. Add also twelve
whole cloves, a clove of grallc. a striD
oi two of lemon peel, a half teaspoon-
lui of salt, two bay leaves and a tea
spoonful or two of tarraneon vinearar.
Cook this gently for half an .hour and
men strain it
Baked Apple Pudding.
To 12 sour BDnles use one nlht nf
bread crumbs, four or six tablespoons
of sugar, two ounces of butter and two
eggs. Pare, core and cut the apples
and put them Into a stewpan with the
sugar and four or six tablesnonnfiiia
of water; cook until tender and stir
in the butter and well beaten eggs.
Coat the bottom and sides of a well
buttered pie dish thickly with bread
crumbs, put a few pieces of butter on
top oi tne apple mixture, which should
fill the pie plate. Bake gently for
about three-quarters of an hour, keep
ing the dish covered with greased pa
per to prevent the surface from be
coming too brown. Uncover and
brown.
Rice and Raisin Pudding.
Soak the raisins (about a handful),
in a nine warm water tor an hour and
then drain. To one cup of boiled rice,
cold or hot, add the yolk' of one egg,
one tablospoonful of sugar, one tea-
spoonful of vanilla extract and two
cups of new milk. Mix thoroughly and
bring to the boll, simmer gently until
it thickens. Make a merlnge of the
white of the egg whipped with a table-
spoonful of sugar, spread upon the
pudding and set In the oven to brown.
This is good warm or cold.
Olive Oil for Shoes. ,
Patent leather shoes may be kept
In good condition during the cold
weather by rubbing them with a little
olive oil and polishing with a piece
of Canton flannel. This will keep the
leather from cracking and the shoes
will always appear new.
Makea a Good Gravv.
Fry a few slices of breakfast bacon,
mix a large Bpoonmi or nour witn the
dripping, add a pint of milk and as
much water. Stir until smooth and
thick. This makes a eood aranr.
AS Is often the case with Individ
uals so it is with nations. Some
will make the greatest efforts
toward the realization of some
ena, ana in return get tne least
recompense in comparison with oth
ers who deserve less. Bulgaria la a
splendid example of a people that in
me uaikan war accomplished the
most but got the least Whose fault
it was history will not fail to tell.
It Is not officially shown that in the
war with Turkey, Bulgaria sent
against the enemy 720,211 men and
1,532 guns, facing in Thrace the bulk
of the Turkish army, consisting of
757,980 men' and 1,390 guns. Servia
had mobilized, on paper, 201,115 men
and 120 Runs, facing a Turkish force
of 90,000 men with 120 guns. Greece
raised some 80,000 men against the
Turkish 6th division, consisting of
!U,UUU men and 63 guns. Montenegro
had 40,000 soldiers operating against
the Turkish third division, consisting
of some 26,000 men and 34 guns. Bul
garia claimed 69,500 square kilo
meters (27.800 snunra tnllaa). That
left for Greece 29,500, or with Crete,
38,113 square kilometers (11,800 or
15,245 square miles); for Servia, 22,
400, and for Montenegro 6.800 square
kilometers (8,960 and 2,760 square
miles).
Division of Territory.
Servia, however, renudlated the an
tebellum treaty with Bulgaria, and
Greece refused to arbitrate its differ
ences with the same nation. This
led to the second war, at the end of
which, by the Bucharest treaty, Bul
garia was desDOlled of the fruits of Its
signal victories and gigantic efforts
in the struggle against the Ottoman
emdre. This is aDnroxlmatelv the
territorial division sanctioned by that
treaty: - -
1. Bulgaria before the war had 96,
000 square kilometer (38,000 square
jaw" I
Balkan Boundaries as Arranged by Recent Treaties. Heavy Dotted Lines
Show Frontier; Light Dots Show Old Limits.
miles), with 4,400,000 inhabitants. Aft
er the war it got only 26,000 square
kilometers (10,400 square miles), with
920,000 Inhabitants. Subtracting the
8,000 square kilometers (3,200 square
miles), with 260,000 inhabitants, which
Roumania seized, the total area of
Bulgaria is 114,000 square kilometers
(45,600 shquare miles), with 6,060,000
Inhabitants.
2. Servia before the war had 48,000
square kilometers (19,200 square
miles), with 3,000,000 inhabitants. Aft
er the war it got 46,000 square kilo
meters (18,400 square miles), with 1,
610,000 inhabitants, or a total of 94,
000 square kilometers (37,600 square
miles), with a population of 4,650,000.
3. Greece before the war had 65,
000 square kilometers (26,000 square
miles), with nearly 3,000,000 of people.
After the war It got 55,000 square kilo
meters (22,000 square miles) and 2,
120,000 inhabitants, or a total of 120,.
000 Bquard kilometers (48,000 square
mils), with 4,740,000 inhabitants.
4. Montenegro before the war pos
sessed 9,000 square kilometers (3,600
square miles) of land, with 300,000 In
habitants. After the war It obtained
10,000 square kilometers (4,000 square
miles), with 350,000 Inhabitants, or a
total of 19,000 square kilometers (7,-
600 square miles).' with 650,000 inhabi
tants. 5. Roumania before the war had
131,000 square kilometers (52,400
square miles), with a population of
6,850,000 inhabitants. After the war
it got 8,000 square kilometers (3,200
square miles), with 260,000 inhabi
tants, and now has all told 138,000
square kilometers (55,200 square
miles) and a population of 7,111,000.
7. European Turkey before the
war had 170,000 square kilometers
(68,000 square miles), with 6,650,009
inhabitants. After the war It was left
with 25,000 square kilometers (10,000
Bquare miles) and a population of
950,000.
8. Albania, the newest Balkan na
tion, will contains some 55,000 square
kilometers (22,000 square miles), with
950,000 Inhabitants.
Map Is Temporary,
i Such Is the map of the Balkans at
present That It is ephemeral every
one who knows the situation clearly
will agree. It is changing every day.
Turkey is recapturing a new island
on the Aegean nearly every week. It
is a question whether even Samoa
will not be taken back. ' Enver Bey
has recently said that the Ottoman
army will not rest until it has regain
ed all the territory necessary for the
preservation of the Ottoman empire.
One thing is certain, and that Is that
Bulgaria will never rest within .the
present artificial limits. The new ter
ritory it obtains is very small and not
a rich one. Only Xanthl, Gumuldjlna
and Dedeogatllh are important acqui
sitions in Thrace. In Macedonia it gets
insignificant cities like Strumnitza,
Neurocope, Petrich, DJumaya. and
Bansko.
The new land Is a good . tobacco
country. At Gumuldjlna and Xanthl
is obtained the best tobacco for ciga
rettes. DJumaya tobacco is the only
other rival in the field. American and
English companies are exploiting it.
It is now hoped that with the splen
did commercial facilities Bulgaria of
fers to foreign capitalists the tobacco
Industry will prosper all the more.
Bulgara, old and new, is rich witb
various minerals, especially copper,
zinc, tin and coal. The syenite gran
ite is found in abundance also. The
Raylogue district of the newly ac
quired land Is famous for Its scenery,
mineral waters, forests and healthy
climate. Elle-Teppy, the highest peak
of the Perrln mountains, is known as
a second Jerusalem and Mecca. Thous
ands, both of Christiana and Moslems,
climb it every year. On a clear morn
ing Salolkl bay can be seen from the
peak. . '
Winning Recognition.
"To gratify an ambition there's no
telling what the average woman will
do."
"What have you run across now?"
"Here's a story of one In Jail and ac
cused of a horrible crime."
"Did Bhe accomplish what she was
striving for?"
"Sure!. Every one of the fourteen,
newspapers in town refer to her as a
'prominent society woman.'"