Lincoln County leader., June 19, 1914, Image 6

TAKE RISKS LIGHTLY
CHICKEN AT ITS BEST
FARM ORCHARD
Notes and Instructions from Agricultural Colleges and Experiment Stations
of Oregon and Washington, Specially Suitable to Pacific Coast. Conditions
Maline Worn With Mourning Apparel
FOUR UELICIOU8 WAYS OF SERV
Profits In fruit
Depend on Handling
Oregon Agricultural College, Cor
vallia "Adversity and disappointment
have taught the farmer many things,
one of which is that he must master
the conditions of his market either by
himself or through his direct repre
sentatives. In times past the watch
word of the grower has been produc
tion. He has striven to produce the
largest quantity of marketable fruit
possible, and has left the selling of
this fruit to his local dealer or the city
commission man. Not knowing the
real needs of his market he has many
times suffered at the hands of un
scrupulous dealers. Often he has seen
his profits disappear like dew before
the morning sun."
The truth of the foregoing state
ment, together with directions for
avoiding these mistakes in the future,
are brought out in Bulletin No. 118,
prepared by Professor C. I. Lewis,
head of the Oregon Agricultural Col
lege Horticultural department. "Some
of the growers' important problems
are standardizing his pack, efficient
advertising of his goods, wider dis
tribution and greater consumption of
fruit, and organization and co-operation
with his fellow growers for the
common good. To help him solve these
problems is the object of this bul
letin." In order to help the grower reach
the market with his fruit in the best
and most attractive condition, the sub
jects of picking, grading, cleaning,
packing, storing, shipping and mar
keting are described in detail. The
importance of the operations and
methods of handling them economically
and effectively with description and
illustration of equipment and material
are presented in an interesting and
easily followed manner. Measures and
packages of various commercial fruits
of Oregon and other leading fruit
states are given in tabulated form.
The number of individual fruits in the
different sized packs in the varying
arrangements is also shown in a table.
Photographs of straight and diagonal
packs of fruit are shown. Also pack
ing houses, mechanical graders and
box presses.
The kinds of fruit for which hand
ling operations are given are pear,
peach, plum, cherry, quince, berries,
and grapes.
Growina Clover Seed
Maintain Fertility
Oregon Agricultural College, Cor
vallis "The raising of clover seed is
not only much more profitable, ordi
narily, than growing clover hay, but Is
Very much better from the fertility
standpoint." This is the answer of
Professor Scudder, agronomist of the
college, to large number of farmers
who would like to grow clover seed
but "thought that it was awfully hard
on the soil.
The inquiries arose over a statement
in the Country Gentleman to the effect
that clover hay removes about $8.G0
worth of soil fertility with each ton,
and that clover seed removes but about
35 cents worth. It has often been
pointed out by the -Agronomy depart
ment that while the actual value of
the nitrogen phosphorus and potassium
in a tun of clover hay is about 110.60,
$H of this amount is nitrogen which is
half taken from the air, but which Is
needed to maintain soil fertility.
When the hay is sold, this value leaves
the field. When fed on the ground, 80
H-r cent of it is returned to the soil.
If the clover seed, Is taken' from a
. I ..I I . OR . L. - M
tun ui i-iuver, uub oil cvnia wurwi ui
thee plant foods are taken out. If
the straw is then burned the value is
mostly destroyed, but if the straw is
returned to the field and disked in, the
value is retained and humus added to
the miil.
"Therefore proceed with' your seed
growing," aayi Professor Scudder;
"the mure the better. As long as you
du not destroy the straw, it is one of
the best cro you pan grow."
Cart of Dry Court.
During the eight or ten weeks when
the rows are dry their food should be
chiefly roughago, according to the Ore
gon Agricultural college Dairy depart'
ment. As she near freshening she
may be fed two pounds of bran or two
of oats daily. Two parts of each to
one of oil meal is another suitable
feed. Roots, cabbage, or pumpkins
are also recommended. Dry coarse
roughsge, such as straw and com
stalks, are not good, and together with
cold water, cold draughts and lying on
the frozen ground, cause baked udder
or garget. No more feed of any kind
should be given than she will eat up
clean. The first feed after freshening
should be half a pail of whole or
ground oats which has been allowed to
stand covered for half an hour after
pouring hot water on the grain.
An Old Story.
New Haven "finance" It very old.
Emerson once invested some money In
one of the railroad companies that now
constitute the New Haven system and
his experience was confided ,to hit
Journal in the following language:
. "I took such pains not to keep my
money In the house, but to put It out
of the reach of burglara by buying
stock, and had no guess that I was
putting it In the hands of those very
burglars now grown wiser and dressed
at railway director!." New York
World.
Plana for Building
Septic Tank on Farm
Oregon Agricultural College, Cor-
vallis The purpose of septic tanks on
the farm is to dispose of house and
farm sewage without contaminating
the premises and endangering the
health of the owner. A great deal of
the sewage that finds Its way into the
septic tank has more or less solid mat
ter suspended in the liquid. If this
matter is left on the, surface or in the
nearby soils it produces bad odors and
disease germs when it decays. In the
septic tank most, but not all, of the
solid matter is liquefied and rendered
hamless by the action of the bacteria.
"In order to bring about these
changes," says Professor T. D. Beck
with, of the Oregon Agricultural col
lege, "it is necessary that the tank be
composed of two compartments. One
of these must be as nearly airtight as
possible and the other well supplied
with air. There must be no possibility
of air escaping from the second cham
ber Into the first.. Many of our so
called septic, tanks have only a partial
dividing wall between the ' chambers,
or only one chamber. Such a tank is
nothing more- than cesspool that is
serious menace to health. There are
two sets of bacteria, whose work is
necessary to decompose the solid mat
ter. The kind that first attacks the
solid matter in the sewage cannot live
and work in the presence of air; the
kind that finishes the work cannot live
and work without air."
The details by which the foregoing
results are achieved are not so com
plicated as one would suppose. A full
account of the location, construction
and preparation of septic tanks for the
farm have been prepared by the Ore
gon Agricultural college in Bulletin
extension Series 2, No. 8. Copies of
this bulletin may be had free of cost
by requesting them of Extension Di
rector, Corvallis, Oregon.
Avian Tuberculoma Serious.
Oregon Agricultural College, Cor
vallis The fact that avian tubercu
losis, commonly known as tuberculosis
of fowls, it now prevalent In the
Northwest has been shown by the in
vestigations of the bacteriological de
partment of the Agricultural college.
Unless the disease is checked before it
establishes itself quite generally, it
will not only work great damage to
the poultry business, but it will boost
the cost of living another notch. It
should be stamped out radically a
thing easier said than done.
Fowl tuberculosis it difficult to de
tect until it it well advanced or the
bird hat been killed for examination.
It it caused by a germ that cannot
affect a healthy fowl until carried to
it by tome meant, and herein liet the
best hope of tuccest in combatting it.
Infection it spread by the mingling of
an infected Dock with a sound one, by
means or droppings that carry the
germs, by flies, and by infected food,
such as the carcass of a tubercular
bird. It would doubtless be well to
guard against all these sources, espe
cially against the introduction of new
birds into a sound nock. .
In cases where the disease is already
established it is recommended that
small flocks be killed off, all cheap
buildings burned, and the grounds dis
infected and used for tome other pur
pose tor tome time.
"If the stock is too large to "be done
away with," says T. D. Beckwlth,
"disinfection is the only procedure.
and often that is not at all certain.
All suspected birds must be weeded
out, and the houses thoroughly cleaned,
scalded and disinfected, r eeding and
watering troughs must receive the
same treatment. The runt should be
plowed to turn the germs below the
surface.
Water for Dairy Cow.
Water requirements of the dairy
cow are not always given the attention
they ought to receive. Aside from the
large amount of water used In milk
production, cows will drink about 60
to 80 pounds a day if they are given
that amount or fresh, clean water.
Some of the world's record cows have
drunk as much at 270 pounds a dav,
Since milk hat a large percentage of
water in it, large quantitiea of water
are required to produce the milk. Not
only that, but high milk production
demands the digestion and asimila
tion of a great deal of nourishment.
and water Is needed in large quantities
for these purioscs. The best wttcr is
from springs or deep wolls, says W.
A. Barr, O. A. C. and Federal dairy
agent.. Ponds receiving drainage are
especially bad, because they contain
disease germs and because the water
it not relished to that the cow really
drinks all she needs.
A Cheerful Giver.
Father had given Willie a 10-cent
pfere and quarter, telling him that
he might put either one In the church
contribution plate.
At dinner the father asked the boy
which coin he had given.
"Well, father." exclaimed the
youngster, "at first It seemed to me
that I ought to put the quarter on the
plate, but just in time I remembered
the aaying, Tho Lord lovelh a cheer
ful giver,' and I could give the 10-cent
piece a great more cheerfully, to I put
that In." fhiiadtiphia Ledger.
Supreme "Nerve" Required ' of
Moving Picture Stars. '
Risking One's Life In Slide Down
Flimsy Rope of Bedclothes From j
6evan-8tory Window la All
In Day't Work. , . , '
The leaden of the thrill-producers
among the motion picture people on
this continent Is without doubt Rod
man Law, the young man who jumps
on a high bridge, scales the outside
wall of a sky-soraper with bis fingers
and toes, and allows himself be used
as ballast for a sky rocket. '
Prominent, too, In motion .picture
acting Is Miss Mary Fuller, who has
a conspicuous record for daring
stunts;" some of nor narrow escapes
from death or serious Injury are any
thing but pleasant. In .fact, her ad
ventures are decidedly thrilling.
.-sever, so long as I live," she relates,
will I forget the day I slid down a
rope of bedclothes from a window
teven stories above the ground.
I had done many neriloua things.
but thlB was the. moBt terrifying, be
cause there was no Intense dramatic
ctlon to take my mind off the danaer.
The directors limply asked me in a
matter-of-fact way If 1 woujd 'slide
uuwu rope rrom mat nelgnt. .
As we started out to do the scene
I began furtively to watch the build
ings. That tall one. It must be eight
or nine stories high I eounted It
was only six! Heavens, I was to
slide from a point higher than that
building, dangling la space! I shud
dered. Finally we came to the apartment
house which had been chosen and
were ushered up to a room on the
seventh floor. I was recognized when
I. stepped from the automobile, and
the appearance of the long rope of
bedclothes slut-ted the rumor that I
was to do something extraordinary.
fty the time we had tested the rone
and everything was ready., thefe was
a crowd of curious people gaping up
ward at my window.
I suddenly realized that If 1 re
mained In that window for another In
stant I would be panic-stricken and
powerless to make the descent. I
waved my hand to the director, shut
my eyes, and swung out on the sill.
I counted the windows at I passed
them, not daring to look down. 1 had
gone half way when the rope, gave a
little and my heart stopped as a vision
of that plckot fence flashed before
me. But the rope held would It bold
until I reached the bottom?
"When I was about twenty feet
from the ground the crowd began to
cheer, but above the cheer 1 heard the
noise of a tearing blanket
"I abut my eyes again, but my hands
seemed to rebel at further torture.
and then I dropped.
"But It was only ten feet, and I
was unhurt Yes unhurt If bleeding
hands and a body that ached be called
unhurt; .but I had done It and I wot
happy."
HAS WELL WON POPULARITY
Mitt Ruth Hennetsy Ont of tht Best
Liked Comedy 8tart Appearing
In the Photoplays.
t
Mist Ruth Hennetsy. a popular
member of the moving picture favor
ites, Is not yet twenty one. She gained
ber first experience by dancing for
several charitable organization!. Her
. 7
Ruth Hsnnttsy.
phenomenal success In this partlculu
branch of the business was noticed by
Joe Howard, who engaged her for hit'
production, "Love and Politics." Mist
Ruth Slonchouse saw Miss Hennemr
In the play, and recommended hor
to Mr. Spoor to play Ingenue parts.
MUs Hennetsy was given a trial and
"made good" from the start Her
first picture, "The Tale of a Clock,"
wat such a success that they have
been featuring Miss Ulennessy ever
since. Mist licnnessy Is In the heavy
weight class, weighing exactly S
pounds. . She It four feet eight Inches
high, and It chuck full of comedy,
which ooiet out of her system In the
vtrlout characters the It called upon
to play. When you tee a little clrl
on the screen In photoplays, watch for
tmlle; If there's a twinkle la her
ye, Ui nuts Hennesiv.
ING DELICACY.
Cooked With Strips of Bacon Improvei
Flavor When Roasted a La Gar
con Excellent Also En
Casserole.
By LI DA AMES WILLIS.
Roast Chicken a la Garcon. Before
putting your dressed bird In the oven,
put Inside of It a spoonful of butter,
creamed with a little lemon Juice and
salt. Truss it up and wrap It In thinly
sliced bacon. (The slices may be fast
ened on with little wooden toothpicks )
It will take about an hour for a young
chicken. Remove the bacon and let the
chicken brown outside quickly and
serve on a bed of cress, with glblet
sauce in a separate sauce bowl. If the
chicken is dressed as directed and then
cooked In a casserole, without adding
water or vegetable seasoning, it will
be delicious. It will require a little
longer time and alower cooking, per
haps, depending on size and age of the
chicken. The oven must not be too
hot J
Whole Chicken Cooked En Casser-
ole. Take a nice plump chicken about
a year old, and prepare It as for roast
ing. Put It Into the casserole, breast
side up, add a dozen, button onions, a
bay leaf, a cup of carrot sliced and
cut in fancy ahapes, also smajl white
turnips cut same way, halL.cup celery,
diced, and add about a pint of broth or
boiling stock, cover and place In a hot
oven and cook tor one and half hours,
basting now and then. Add level tea
spoonful salt and eighth of a teaspoon
ful pepper when the chicken Is half
done. When done the chicken should
be a rich brown and the broth evapo
rated until there It Just enough to
make a gravy. The giblets may, be
cooked in a separate stewpan, chopped
9ne and added to the gravy, or left
whole and a few button mushrooms
added.
Chicken a la Creel. Chop half a
pound of fat bacon and fry It with a
dozen button onions, a dozen button
mushrooms, two carrots diced, tlx
chestnuts cut In quarters and two
ouncea of butter. When lightly col
ored add a full-grown chicken which
hat been cut up at for fricassee and
stewed half an hour in some broth or
boiling water. Add a blade of mace.
a glass of white wine or sherry, and
rait and pepper to taste. Cook about
forty minutes or until tender and
serve hot
Chicken a la Portugalse. Clean and'
Joint a fat fowl and fry It la two-
ounces of lard, oil or butter, with an
ounce of ham and an onion chopped
fine. Add a quart of good broth or con
somme, a pint of stewed or canned to
matoes, a dozen okra sliced, a cup of
washed rice, green pepper shredded
and seeds removed. Season lo taste.
cover closely and cook about one and a
half hours. Do not add the okra. If
canned vegetables are used, until the
ttew It nearly done.
Salmon Cutlets.
Flake In small pieces, one-balf tax
salmon which has been freed from oil
and bones. Moisten with thick sauce
made at follow t: Melt one tablespoon
of butter (heaping), two tablespoons
of flour, and1 pour on two-thirds cup of
milk (hot). Season with salt pepper,
cayenne and lemon Juice. Spread on
a plate, chill, shape, dip In crumbs, egg
and crumbs, and fry In deep fat The
crumbs, should be made from stale
pieces of bread, dried, rolled and put
through a strainer. The egg should
be beaten slightly and diluted with
two tablespoons water. The -cutlets
can be prepared early In the day all
but cooking, which must be done when
wanted.
How to Improvt Pot Roast
When the meat comet from market
there It usually a quantity of teem.
Ingly euperfluout fat with It Do not
cut this off for rendering purposes,
but make use of It In the following
manner: First, cut the fat Into strips
about one-half by one Inch In thick-
nest. Make Incisions In the lean por
tions of the meat sbout two Incbea
apart Five or tlx of these In a seven-
pound roast will be sufficient Insert,
the ttrlps of fat in these holes and
trim the protruding portion even with
the surface. Thla method followed be
fore batting will be found to do away
with that dryneet which It to much In
evidence In the pot roaat. ,
Chicken Croquettes.
Melt a tablespoonful of butter lo
saucepan, add to it a tablespoonful of
flour end stir till smooth; then pour
on gradually a cupful of hot milk.
Cook until thick, then add the beaten
yolkt of two eggt. Remove from fire
and add two cupfuls finely chopped
chicken; teason with salt pepper and
a little onion Juice; turn out and cool.
Form Into pyramids, dip In egg and
cracker crumbs, fry until nicely
browned. Serve garnitbed with po
tato cblpt and parsley.
Renovating Create Spots.
Benzine or naphtha It the boat
thing for removing grease tpoti from
woolens, while ether or chloroform
should be used on silks and other dell
cat fabrics. Whatever tolvent It
used should be applied with a thick
piece of tateen to avoid tht danger
of oust , .
Drisd-Frult Confection.
For something delicious and dainty
spread the buttered fudge pan with
ml need dates before turning the candy
n
Vv
mv rM yv
) JZ yj
NECK ruffs of maline In place of
feathers and furs create little
warmth, but provide a graceful finish
for the spring outdoor costume. They
are liked with all torts of street cos
tumes and all sorts of hats. But It
seems they are at their beBt when
made of fine maline In very full ehort
ruches to be worn with mourning ap
parel. '
A glimpse of a handsome mourning
toilette Is given here, In which the
hat and the ruff finish off a modish
suit of black broadcloth In the best
manner. The hat is unusual and very
chic. The suit Is cut In the new mode,
with three-tiered skirt and Jacket
short In front extended at the back
tome distance below the waist line
and curved at tbo bottom.
The bodice hat the T-shaped neck,
finished with a fold of white crape.
The Kinnard hat develops unusually
well In mourning designs. The black
of the- fabric Is pure and deep, with
very little luster and very rich effect
Its trimming le an odd decoration
made of the same material as the hat
and designed for It It It mounted
with a little moire ribbon neer the
front The narrow niching of fine
lace laid In knife plaiting and falling
New Sashes of
THE! handsomest and smartest
sashes or girdles are made of the
wldeet rlbbont. It Is tholr office to
extend above and below the waist
line In encircling the figure, and many
of them, the newest ones, are to made
that they teem to become a part of
the bodice and a part of the tklrt
That Is, a bodice trimming and an
oversklrt are attached to the girdle,
all made of the tame ribbon.
A group of the newest girdles It
tbown here. The first Is made of a
hoavy white grosgraln ribbon with
flowered center panel finished with a
border of narrow satin strlpet at each
tide. The middle panel thowt a
tplendld pattern of raited velvet rotet
and folltge all In natural colort and
a blurred design, with thadowt in
pale gray. These really magnificent
ribbons are portraits of flowcrt done
la fabrlct with such effects at artists
la oil might envy. They are expen
sive and luxurious looking. The gir
dle It fattened with hooks and eyes
at the ends, which are boned to the
required width. Two ears of ribbon
are doubled and tewed together, with
a simple knot at the center.
The second girdle It made of flow
ered Dresden ribbon having a white
ground and small blurred roses and
foliage, either printed or woven In.
A wide ribbon It uted laid In four
plain for the girdle. The ruffles are
made of a length once abd a bait that
of tho girdle, or more, deptndlng upon
the amount of fullness required. Two
kaohas and a bait are cut off frorj on
about the underbrlm Is a feature that
every wearer of mourning millinery
should note. It la a wonderful touch
of becoming softness and relieves the
Bomberness of all black.
There Is a short veil of fine Brussels
net flnlbhed with two narrow folds of
black crape.
Just the needed touch to finish this
suit of black is furnished by the neck
ruff ofairy maline. It Is made of one
of the waterproofed kinds In a very
fine grade and keeps its criapness In
wet weather.
Besides these ruffs there are long
scarfs of maline In white or black, to
be wopi Instead of the ruff. The white
scarf Is appropriate for mourning and
Lto be worn with either an all-white or
all-black hat But the white scarf of
maline, and others in colort, are the
prottlest of accessories for evening
wear. Nothing quite equals, white for
this purpose.
The scarf Is made about one and
a half yards long, with the ends gath
ered up and finished with a taBsel of
silk. Maline ruffs are finished vlth
bowt or rosettes of ribbon with' eigbt-een-inch
ends for tying. Moire It used
with those Intended for mourning.
JULIA BOTTOM LEY.
Popular Ribbons
tide of thlt length to form the narrow
upstanding ruffle; the wider ruffle la
made of the remainder of the ribbon.
The ribbon la sloped off toward the
ends along the raw edg. which it
gathered In two rowt to form thlt ruf
fle. The glrdlo It finished with a'
plain bow of satin ribbon.
A girdle of vivid green velvet ribbon
It limply a length to extend about the
waiet line finished with a flat shallow
loop and a plain hanging end. One
might not look tt It twice, but for the
tatln rote of the most vivid red Im
aginable. It could not be brighter or
more betutlfully made, in stem Is
tied In a small bow, made of narrow
green ribbon matching the wide rib
bon. The combination Is so unusual
and vivid and smart that It cannot
be forgotten.
The pretty girdle of plain satin rib
bon hat a new and attractive finish at
the endt. It hookt under a buckle
covered by a narrow tatln ribbon
wound about It The end la extended
and formed Into a bow with hanging
loop. Tblt extension to the girdle Is
to be fattened up on to the bodice and
It more or lets long, as It It to be
p nned more or lets high above the
"" 1Thl of several 'new
girdles In which extensions or ribbon
are Introduced to be pinned to, the
blouse or bodice.
Olrdlet are loosely adjusted. Long
sashes wrapped about the figure and
are liked by the smartest dressers.
JULIA BOTTOMHY.
i