Image provided by: Hood River County Library District; Hood River, OR
About The Maupin times. (Maupin, Or.) 1914-1930 | View Entire Issue (March 5, 1915)
te M RELIC Story of Coonskin Cap With ThreeStriped Tails Behind. By MARTHA M'CULLOCH-WIL-LIAM3. (Copyright, 1M, by the McCluro Newspa per Syndicate ) "I am not your Baby Bunting, but I do Winn, dad, you'd catch me a lit tle rabbit skin," Prue coaxed. "Sev eral rabbit Bkins, Indued. Mrs. Jessy tang them beautiful and Bays she'll show me how." "What are they good for?" dad questioned, wonderlngly. "Nobody wears skin caps any more. I doubt II you could even give away your grandpap's coonskin, though It's per fectly good. I've kept It packed In tobacco because he wore It through the log cabin campaign back In 1840." "Oh! Please give It to me! Then I won't bother you about the rabbit skins," Prue cried, excitedly. Her father looked at her over the tops of his glasses, smiling shrewdly. "I hardly think you'll try to wear It when you see It," he said. "Even though It has three mighty fine tails at the back and is lined with cop peras homespun." "Get It! I'm wild for it," Prue all but commanded. Squire Hazen got up sighing he had settled himself for a half hour's ease with the weekly paper, while the men and teams rested. "Now: where did I put It? In the cowhide trunk? Or the big chest? Or some of them plunder-barrels out in the lumber house? Blamed If I recollect- But it certainly is somewhere. I don't believe, though, you'll find it worth the trouble of hunting up." "I know I shan't not for me my self," Prue admitted. "But say, daddy do you know about antiques? And heirlooms? Some folks are wild for them. Oh, do make hasty haate! I can hardly stand it waiting to see." "Oh, I remember now It's in the new hatbox the last one I got with the bell-crowned hat, you know the year your mother died," the squire said briskly. He mounted the Btnlrs alertly, and after a bit of rummaging came down with a shapeless clump ot something in loaf-sugar purple paper that gave out a scent of tobacco, red pepper and camphor so pungent It made him sneeze violently. "Indeed 1 won't sun It," she pro tested; "won't even air It, after one good look. The smell is a certificate of character proving we've had the cap since the year one " "No. Only 1840. I thought I told you," the squire explained carefully. Prue did not answer Bhe was too busy mining for the cap, as she mined noting each fold of the enveloping papers, so she could put them back just as she found them. Presently she drew out something splendidly clumsy, a home-sewn fur cap, with, sure enough, three ringed tails pen dant behind. The lining was as bril liant as ever, marked faintly in the oenter with the bear-grease which had subdued the too abundant locks ot the original wearer. There was no viBor only a roll of rich fur for brow- shade. It had not lost a hair, albeit tho skin beneath was flinty. Prue danced about, the cap high on her right hand, crying between steps: "Don't say I'm an extortioner, daddy but it Is going to cost the Bunton family just $100 to take back home with them this 'relic of a revo lutionary ancestor.' You know they're here especially to hunt relics. Can't you remember, please, that this went to some of those tiresome Indian wars?" "It might," the squire admitted. "But I don't know any farther back than the log-cabln and hard-elder time, Still, you surely are joking about the price. Why two dollars would be lit tle short of highway robbery." "Your commercial education is very deficient, sir," Prue said, purBlng her lips. "Where God goes and gives money like wool, I at least feel It my duty to do a little shearing." "You ask the Dintons for it; they ought to know what things are worth to them," the squire said, going to the lot where the men wore getting the mules. Prue ran to the 'phone the minute the door shut on him, did some very diplomatic but energetic talking, then rushed upBtiilrs, flung on her fall suit, looked at her Image with sparkling eyes, seeing in imagination how she would look when the cap had been transmuted Into stole and muff; then ran down, picked up the hatbox in which she had carefully replaced the cap, loaded it Into the buckboard which stood ready at the stile and drove triumphantly away, sitting very straight, chin In air. Day Molly, fat, fresh and speedy, was pining for exercise. She had had only one scant Jog in two days. So when another vehicle whirred up be hind she lay down to her work like a good fellow. When she choBe noth ing on four legs iu the county could give her its dust. This was one of her times for choosing not to take It. Before Prue realized it Bhe was rac ing over the dirt road at a rate that mad the buckboard Jounce wildly at the rough spots and swing perilously In rounding turns. The other vehicle had not come quite abreast Prue would not be so underbred as to turn and stare at It. Presently she heard It stop short then come on faster than ever. As It approached her there was shoutim just what she did not make out. Moll! took it evidently for a further chal lenge. They were coming to a rocky stretch, but she went over It full tilt, with a result that half away across It a trace Bnapped short off. Molly did not mind such a trifle but Prue was wiser. Tugging hard at the reins she stopped the mare by turning her into a fence corner. As she sat there ruefully wondering If after all she could not keep her solemn engagement with the Duntons, pur suit became overtaking a man said, Young lady, this is providential. I never should have caught up with you to give you back what you lost." "Lost," Prue echoed, suddenly looking behind. The buckboard was bare and the man held out to her the hatbox crushed out of all shape. "Ran over It before I could stop," he explained. He had got down and walked to her Bide to add: "I hope I have not broken anything. Hat boxes are so full of possibilities I tremble at sight of them.!' "Nothing's broken unless maybe my luck," Prue answered giggling. Then artlessly, she explained, wind ing up: "The Duntons are going on the down train tonight so this Is my only onllest chance. Otherwise I'd have made them come to me. Now maybe I can get there In time it all depends on whether between us we can mend that wretched trace." "I doubt It. You see, I'm a duffer at such things," the stranger ex plained. "But suppose we do this: let me drive you to the gate at the parsonage you say the Duntons have boarded there you can walk In and make out your accident was just out side " "But, won't It take you out of your way?" Prue-demanded, flushing red. "Not a bit," the stranger answered, Bmiling consolingly. "In fact I have to pasB the place; the parsonage was one of my landmarks." "So you're strange here," Prue com mented. He nodded. "Yes. But for that, I'd change rigs with you and let you drive all the way. It happens I also have an engagement to keep. With a lady you see I can't very well break It. Is It a bargain? I assure you I'm respectable at least." Dear me! Who would think It?' Prue said lawlessly, beginning to laugh and scramble down. The strang er smiled wickedly. In a wink they were away, going at a slapping gait that made up for time lost. Thus Prue was able to walk into the parsonage living room exactly to the minute of promise. She was look ing her best flushed and happy. Mrs, Dunton liked the leok of her so well she did not in the least demur at the price. "It's ridiculously cheap at a hundred," she said, so heartily Prue blushed beet-red. She wanted to get away quickly home was a long way oft, but Mrs.. Dunton kept her, assur ing her she must not think either of walking or risking that frisky mare again. She would be sent home prop erlytrust Mrs. Dunton for that with her check and the very best grateful thanks of that lady. Mean time, she must have tea It was al most time. It really seemed as though the rich lady purposely detained the girl, who felt herself a shameless plunderer. She had confessed as much to her unknown rescuer. He had laughed at her conscience, say ing with a twinkle, "Don't you know things are worth what they will fetch?" Prue did not think so now. Under the warm human kindness of the woman she had thought a pretender, she grew restive. She got up mean ing to say, "Now 1 really must go, but you are not to bother sending me, when in walked her knight ot the road, smiling at her quizzically as he was smothered In Mrs. Dunton's well- nourished arms. "Joseph, my son, Miss Hazen," that lady made haste to explain. "Only think, he has come all this way because he won't let his old mammy and his pet sister make Journey alone. Now, what do you think ot that?" "That he is very kind," Prue an swered. looking down, wishing the earth would Bwallow her. He had tak en her hand though she did not hold It out. As he pressed it gently he said under his breath, "Im positive 1 never saw you before. And Just as positive I mean to see you again.' He kept his word. Today, Mrs. Prudence Dunton is a very happy woman, noted for her poise, yet Bhe blushes unaccountably whenever she looks at one of the family relics a coonskin cap with three striped tails behind and a copperas homespun lining. NEW WAYS WITH EGGS I increases the table room i grow your own vegetables RECIPE3 HAVING THE DISTINC TION OF NOVELTY. Roceptacle Placed Underneath It I Out of the Way and Extremely Serviceable. To Get Them Fresh From the Garden Pays for All the Trouble Involved Locate Near House. Omelet With Herring le Excellent- Faked 8tuffed Eggs Dish That the Children Will Be 8ure to Appreciate. The Beason ot eggs is always, but Every farmer should have a vege table garden. The Idea of the garden lit not to save money though it will do that but rather to have the vege- No matter what the size of the kitchen table may be, at busy times there never seems sufficient space up on Its surface for everything that Is required, and, therefore, some of our tables when you want them, and to readers will be, glad to avail them- have them fresh. How much more selves ot the suggestion Illustrated by pleasant it is to go out Into the garden the accompanying sketch. and get fresh vegetables than to bring It merely consists of fastening a them from the market where they have now when fresh eggs are becoming C0Unle of wooden boxes underneath lain for two days or a week. There is less and lesB plentiful they assume a tne taDie by running strong Bcrews a spot on every farm that could be re value always given to the thing that is through upper sides of the boxes and served for a garden large enough to scarce. Here are some ways ol cook- (nt0 the underside of the top of the produce vegetames ror nome use. lng eggB in very Interesting methods, taDie. methods that emphasise that the egg The best way to do this Is to turn is an object to which consiaerauon the tabie upBide d0Wn and in this po- due. sltlon the boxes may be easily se- OmeletWIth Herring. Cut off head cured In their places. Packing-cases and tall of a nice fat smoked herring. Split in two through the back, remove spinal bone and skin and finally cut Into small Bquare pieces. Place on a fclate with enough milk to cover. Alter tdlowlng it to stand for an hour re biove from milk and drain pieces on a bloth. Heat one and a halt teaspoon fuls of butter in a frying pan, add Ash fend fry for five minutes, tossing once In a while. Crack eight fresh eggs In a bowl, add two tablespoonfuls of milk, half a teaspoonful ot salttnree that have contained a dozen bottles of onions, cabbage, beans, peas, corn and Bait snoonfuls of pepper, and sharply wines or spirits will be found very tomatoes. Vegetables that are not f . . ,,, minutes Droo suitable for this purpose but, of perishable are not so important, but It bee In the fish nan mix with fork tor course, larger boxes can be used if would be a good plan to grow them two minutes and allow to stand for preferred and when the cloth is upon also. half a minute. Fold up opposite sines "" " to meet in center, allow to rest ior minute and serve hot, Baked Stuffed Eggs. Boll some eggs hard and throw them into cold water. Then shell them and cut them cross wise in two. Remove the yolks ana bream them with a wooden spoon, and in each volk add a tablespoonful of fine breadcrumbs soaked In milk and butter and pepper and salt to taste. Cut a bit of the end of each white off and stuff the whites. Stand the halves in a buttered baking dish, the bottom of which is thinly sprinkled with bread prumbs. Over all Bprlnkie a nuie dh nt flnplv-mlnced parsley. Bake nve minutes. Stuffed With Ham Boil half a doz- Yes, Indeed. "Ostend Is having some stirrin times now." "True. Still. Ostend Is used to that." "How BO?" "In days gone by whenever French actress appeared on the beach in a new bathing suit there was great deal of excitement." Time of Changes. "Pa, how do you like my map Europe? I drew it for the prize com petition next week." "It doesn't look much like the map ot Europe as I know It, my boy. But who can say that It won't be all right next week?" Louisville Courier Jour nal. Heading Her Off. "Why do you keep yelping about the expense of your vacation?" "My wife Is getting ready to start early Christmas shopping. I know the signs and want to delay things as long as I can." Kansas City Journal. The garden Bhould be located near the house. If it must be out in the field It should not be near an alfalfa field, for when the first crop of hay Is cut the grasshoppers will migrate from , the alfalfa field Into the garden. The spot Belected should be rich, fer tile and easy to work. If irrigation can be practiced, the garden should be laid out in a convenient manner for this purpose. It Is not necessary that every kind tit vegetable be grown, but most of he common ones should be planted. I A good list of vegetables that should be found on every farm includes as paragus, lettuce, radishes, spinach, view. This Idea could be carried out with almost any table and a box so fixed would form a useful and handy re ceptacle for a limited amount of needlework, and all that would have to be done to gain access to it would be to lift up the table cloth. "PEPPER POT" WITH TRIPE For Those Fond of a Hot Dish Cold Days This May Well Be Recommended. on DON'T KEEP SCRUB POULTRY Poultry Breeder Keeps Pure-Bred Stock Because of Added Enthusi asm and Increased Profits. The successful poultry breeder, whether he breeds for market or for fancy purposes, keeps pure-bred stock. A man who keeps pure-bred fowls is proud of them. He takes de light in caring for them and grows familiar with their needs. He suc ceeds so well because he has become & real poultry fancier to the extent that he has conceived a liking for his stock beyond its intrinsic value as a maker of dollars tor him. His en- PREVENT HOG CHOLERA Every Precaution Should Be Taken to Check Disease. 8tray Pigs Should Be Looked Upon With Suspicion Carcasses oi uoaa Animals Must Be Burned Wltn out Delay. Because hog cholera Is so readily . carried from one farm w anomer every precaution should be taken against itB spr ad when It appears in a community. In Germany and other countries where animal diseases have been well held in check, quarantine ib strict for hog cholera and other pre ventive measures are largely used. These different steps should oe Itaken when hog cholera appears: Sick and exposed hogs must be Kepi confined or isolated on the premises Iwhere they belong. Stray pigs should (be looked upon with suspicion. When Ipigs are shipped into a herd there bhould be certainty that tney come from uninfected premises and that !they have not been exposed in ship taent in cars or public stockyards. Carcasses of cholera hogs must be burned or burled without delay. Litter and manure must be disposed of in a like way or thoroughly disinfected. Ail Implements or wagons or carts used in handling sick or dead animals must be disinfected. Pens and yards must be similarly treated whether serum has been used or not. Promiscuous traveling back and forth from Infected premises should A very fine pepper pot with tripe is made with the following ingredients Three pounds of tripe, two quarts of en eggs hard. Remove the shells and water, small knuckle of veal and wa- thusiasm leads him to give his fowls cut the eggs crosswise in two. Slice ter to cover it; two large potatoes, one tn9 beBt ot care and attention, and as off a piece from each end to mane cnoppea onion, nan Duncn oi parsiey a reault nls bUBinesa grows tremen- them stand firmly. Remove the yolks ana thyme, nan tamespooniui sweet dou8iy. Such poultry breeders Induct and mix with them a little chopped marjoram, salt and pepper and dump- !nto the minds of otner8 some o( thelr ham. Fill the whites with this mix- lings. own earnestness of purpose and create ture, heaping it up in cone shape. Put Boll the tripe for six hours the day w mtereBt in poultry raising among the stuffed halves on a flat dish and previous to using, and save the liquor. them TMa ls one o( tne cause9 ot tne pour over them this dressing: Beat boh tne KnucKie or veai in a separate increased demand for pure-bred poul- two egg yolks with half a teaspoontui vessel in sumcient water to cover u; try nf mnotnrrl half a teasooonful of salad wnen tne meat sepaiates irom xue Tf von visit, thn owner of a flock of oil added slowly. Thin as it Is neces- bones, strain and add the liquor to the mongrel fowi3 ot many coIorai Bnapeg sary with wine vinegar. tripe liquor, with the seasoning, pota- Bnd Blzea yQU w,u fin(1 a man who lfl For Children. Beat the whites oi toes aim omuu. iu un, not enthusia.stlo about the poultry pieces nan an men square, ana ins potatoes likewise. Boil all together for 16 or 20 minutes, adding the dumplings ten minutes before serving stiff and cook in spoonfuls in milk. Remove, and into the milk stir the yolks, beaten slightly, and stir pnn stnntlv to form a custard. Add a bit of salt and put the whites on the time. custard. This is a very good dish lor children, served with wafers. If sugar is liked, it can be slightly sweet ened for dessert. Eggs With Pea Puree. Drop eggs on buttered dish and put them in the oven, wnen tney are jusi set bhuo them onto a puree of peas, made by business. It will serve as an illustra tion of the fact that the scrub towl cannot arouse permanent and abiding interest. Orange Jelly. This is very light and nourishing, and it can often be taken by a person who would refuse a boiled egg or a custard. One quarter ounce of gela tine, the juice of two oranges, one and one-half ounces of lump sugar, CARE FOR FARM EQUIPMEW Wasteful Practice to Leave Imple ments In Field Without Protection of Some Kind. You will not be likely to have nutting canned or fresh peas through one new-laid egg, one-quarter pint of balance on the right side of your farm a vegetable presser and mixing tnem -iu aim. lightly with melted butter and heated cream. Au Gratln. Butter a flat earthen ware dish and sprinkle it with bread crumbs, and on the crumbs break egfcs, Over them sprinkle grated cheese, salt, pepper and bits of butter, with Just a ledger If such a scene as this may be Rub the sugar on to the orange rind found on your farm, till it becomes quite yellow, then put After a farmer has paid his good it into a saucepan with the water and money for farm equipment it ls waste- gelatine. Cut the oranges open, strain their juice and put it In with the gela tine and water. Let the whole heat till the gelatine Is melted, then re- ful to leave It out to take the weather the eggs are set mti ronnv Put in a hot oven until move the pan from the fire. Beat the egg up very wen. aiiow me geiaune mixture to cool and then pour it on to the egg, stirring briskly all the time. Have ready a mold which has been dipped in cold water, pour the jelly When Flatlrons Stick. An ironing day trouble is the iron not Hrlra. The ordinary flatiron It likely to become gummy,- .rough and into this ant put it aside till it is set, tifirhana dirtv from the uncookeq atBrch that sticks to it. or perhaps 11 Fried Rabbit. mav h soiled from erease or blacking Clean rabbit and cut into pieces. ft.m . otnvo Sur-h n iron mav b Put in salted water over night. In the Neglected Equipment wherever it was last used. The win ter months ls not a bad time to con struct sheds and shelves for the equip mant Them should be a nlace for cleaned by ctumpHng a piece of paper, morning cover wun iresn com r everything on the farm and every- dipping it in ashes or some scratchy ana piece over ure. JUBl. 'M thing should be kept in its place when cleanser, and rubbing the paper ovei reacnes iue uumus yuim. auu a v not Jn UBe thn Iron until all foreien BUbstance is or DaKing socia tne size oi a pea ana removed. The Iron may be washed in after a few minutes drain this water hnt nnnnv water, wined dry. warmed, off. wasn the pieces oi raDDit again waxed and set away ready for use. H and put on with fresh water a medium ho trnn hoxnmna Roiled in the process sized onion. Cut fine two or three of irnnlne. it mav be waxed and rubbed sage leaves and add a teaspoonful of with Blthr salt or the scratch salt. Simmer until quite tender, re- cleanser used above which has been move the meat, roll in egg and cracker crumDs ana try in not Duiter or arip- plngs. Brown a large tablespoonful of flour In the drippings and strained GENEPAL spread on a paper. In the absence oi these, fine emery paper may be used. Beef Stew. Cut into small pieces two pounds of any of the cheaper cuts of beef. Add one BmRll yellow turnip, one carrot one large onion and a half dozen good- sized potatoes, a little salt and about a quart of cold water. The onion should be sliced and the other vege tables diced. Place the meat in the hottom of the kettle and cover with the vegetables. Pour the water over all and cover closely. When It Is boiling briskly set It back where it will simmer for a couple of hours. There should be no more than a cupful of juice when It Is ready to serve. Mother's Magazine. A fowl cannot be healthy and lousy at the same time. l?(to 4ha hnrooa ro 0M1 1 n rlw throo " " T. STLr. u" T .w," Ue. dally, but do not overfeed. boiled in. cheap. Very delicious and also There 1b no line of work where thought pays better than in farming. Fresh P.irsley and Celery. A little green parsley or green tips Of celery are often needed in winter, 1 ,n preventlnjs glckneB9. jtlllf IU ui uci IV yi coca tuoui a good-sized fruit can and in the bot tom put a half-inch layer of salt and a layer of parsley or celery and re peat, using alternately half-inch layers of salt and two-inch layers of the green foliage. Press down and fill the lean as full as possible before screwing on the cover. Parsley and celery pre served thus will keep all winter. 'Pigs With Strong Constitutions Resist Attacks of Cholera. be discouraged. After men and horses have been in infected pens or yards, their shoes and feet should be cleaned and even.dlsinfected before going upon the highways or healthful premises. Straying animals, like dogs and cats, ought to be looked on as danger sources. Hogs should be kept away from streams that may run from in fected yards. These and other precautions that are suggested by the extreme viru lence of the cholera germ should be taken. They may seem rather far fetched at times, but they are none the less essential. Through wholly un expected means the disease is trans mitted and makes its appearance in a community as something of a mystery. The presence of cholera always means that it has been carried there. One general suggestion may be made: Good health and strong consti tutions help in fighting all animal dis eases, cholera as well as others. CULLING THE POULTRY FLOCK Many Farmers Are Keeping Hens Long Past Their Period of Usefulness Give Plenty of Room. (By J. G. HALPIN.) A great deal ls being said about the advisability of keeping all of the stock that a farm can possibly hold. I think, however, that this advice is wrong and that we should encourage our farmers to cull more closely than usual. On a large proportion of our farms there are old hens that are long past their period of usefulness, many of these hens with long toe nails show ing that they have not worked for months. There are also many crow headed, thin-breasted, weak-constl-tutloned hens that will never be good egg producers. Also, there are many farms with little late-hatched chicks that will not be a paying investment. All of these culls should be disposed of as quickly as possible and the feed given to the better individuals. I ad mit that the price of eggs will be high, but with our present feed prices one cannot afford to feed the hens that show from their general make-up that they are likely to be poor producers. On many farms there are 200 chick ens with only housing room for a hun dred. If the flock is reduced down to the hundred best ones, the result will be many more eggs in the winter and a much lower feed bill. Cleanliness and pure water are im- Teach the colts to drive in an open bridle. They feel better and look $25 better to a buyer. Uniformity in the time of milking and order of milking will have the best effect on the cows. Bottled Mint Sauce. This hint is too late for present use, but good to file and remember. Make mint sauce in summer according to your favorite recipe, when there's lots of fresh mint to be had, bottle and seal and you will have delicious mint Bauce all winter without the trouble of wak ing it Get ready for winter weather and do not wait until it is upon you before When natural wood Is soiled, oil fixlnS Up the PUitry. h0Use8' and turpentine or wood alcohol is eood to use. If this does not clean Regularity of milking is of extreme To Make Chimneys Shine. After washing lamp chimneys, polish them with dry salt This gives the glass a brilliant shine and prevents tt from cracking. Jt, rub well with a woolen cloth wet ""f"'"""" " -" " " v- ' .... I tin tn .tin hiaha.t rinnrnn ftl afflnlannv One of the first things to do In im proving your farm, if you have not already done so, is to put a silo on It No matter how sure yon are that in turpentine, afterward polishing it with paraffin oil. For dark woodwork boiled linseed oil is better than par affin oiL To Keep Suet Sweet Fat or suet will keep sweet for m.1i lnniroi- tlma If spnArAtnil frnlU the skin, finely shredded, and mixed fre no lice ,n the Prefse8 keeP -s vn in . rfrv I iiIm Pn In8 preventives, as the enemy Keeps Hogs Well. Less grain, more pasture, less con finement and more exercise in the pure air of the alfalfa, clover or blue grass fields will tone up the system so that disease is not readily contract ed. Yet with the best of care and feed disease in new forms will appear to baffle us, and when it comes, it is not safe to dally with it, especially If It seems infectious. Letting sick hogs have the run of the herd Is sure to spread disease, therefore it Is a safe rule to lose no time In removing the first sick hog to some remote lot where it cannot infect the herd as Its dis ease progresses. Potato Culture. Seme of the things that cause thej failure of potato hills are poor soll,j improper preparation, poor seed, ir-' regular planting, poor cultivation bugs, diseases and poor weather.) Many ot these conditions are con-! trollable; all of them may be Influ enced by proper methods ot culture. 1