S o u th ern O regon News Review . T hursday, A ugust 4, 1949
SEWING CIRCLE PATTERNS
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Smartly Styled for Afternoon
Yoked Style Combines Fabrics
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HOUSEHOLD
MEMOS • M
j
Summer Fishing
A fte r w arm weather re a lly has
set in, the angler who pursues his
sport in lakes or man-made reser
vo irs w ill find that bluegills and
largem outh bass provide most of
the action he receives. To catch
these fish in m id-sum m er requires
a change in strategy used e a rlie r
in the season.
D uring J u ly the big bluegills
move from
deep into
shallow
w aters in most of the lakes and
reservoirs. At this tim e they are
spawning, and i f abundant in the
lake, they m ay cause quite a com
m otion in the shallow w ater areas.
I f the fly fisherm an approaches
these areas quietly, p re fera bly in
a boat, and drops a sm all, co rk
bodied black bug or wet fly into
the m iddle of the confused fish,
strikes w ill be numerous and it is
often easy to take the lim it.
M ake Pleasant W ork of C anning Relishes
(S et Recipes B elou )
Savory R elish
elishes go w ith meals just
R
as easily as some foods team
together. W hat’ s a sandwich w ithout
crisp pickles, or peanut butter
w ithout jelly? Doesn’t a m eat
p la tte r look bare w ithout spiced
peaches? What’s a ham burger w ith
out c h ili sauce or catsup?
I f you answer these questions
favorably, you probably are plan
ning
to
stock
your
canning
cupboard w ith a
va rie ty of these
relishes,
fo r
they are ju s t as
m uch a p a rt of
yo ur food sup
p ly as are fru its
and vegetables.
There’s little chance of fa ilu re
i f you follow recipes because spices
and vinegar are a preservative and
make success easy.
• • •
E R E ’S A F A V O R IT E pickle
which you’l l w ant to make,
especially if there are lots of sand
wiches made at yo ur home:
Chunk Pickles
(Makes 8 pints)
25 large (about 6 pounds)
cucumbers
8% cups salt
3 quarts w ater
2 tablespoons alum
1 q ua rt vinegar
8 cups sugar
2 2-inch sticks cinnamon
2 blades mace
1 tablespoon whole cloves
Wash cucumbers; place in a
stone crock or ja r ; cover w ith cold
brine made by dissolving salt in
w ater; let stand fo r two weeks.
Remove cucumbers from brine;
wash and trim off stems. Cut,
cross-wise, into one-inch pieces.
Cover w ith cold w ater; add alum
and let stand overnight. D ra in and
wash well. Combine rem aining in
gredients and bring them to a
boil. Pour im m ediately over cu
cum ber chuncks and let stand.
Repeat this process fo r three
m ornings, reheating the syrup each
m orning,
place
cucumbers
in
sterile jars. Pour hot syrup over
them and seal at once.
C hili Sauce
(Makes 4 pints)
10 pounds red tomatoes
1 quart chopped sweet red
peppers
1 cup finely chopped white
onions
1 quart sugar
2 tablespoons salt
5 cups vinegar
1 teaspoon m ustard
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon celery seed
Scald tomatoes, remove skins
and cut out cores. Wash peppers,
remove
seeds
and
dividing
membranes. Put
a ll through food
chopper. Add all
rem aining
i n -
gredients
and
m ix thoroughly.
B o i l fo r two
hours,
s tirrin g
frequently
t o
prevent burning,
u n til th ick. As
soon
as
th e
sauce is of de
sired consisten
cy, pour into ste rile ja rs and seal.
H
LYNN SAYS:
Observe These Tips
For Crisp Pickles
Salt used in m aking pickles
should be of good q u a lity, w ith not
too "m uch chem ical added to it to
prevent caking. Table or d a iry
salt, such as is used in fla vorin g
butter, is good to use.
In m aking sweet pickles, do not
place them in too heavy a syrup
o r they w ill sh rivel. The vinegar
solution should not be too strong,
either, at fir s t or the p ickle w ill
shrink.
L Y N N CHAM BERS’ M END
F rie d Pork Sausage
Potato Salad
Sliced Tomatoes
Pickles
Rolls
B u tte r
Beverage
Grapes
Sugar Cookies
Spiced Peaches
(Makes 4'a quarts)
10 pounds clingstone peaches
3 \ pounds sugar (7^i cups)
5 cups vinegar
4 teaspoons whole cloves
3 sticks cinnamon
4 teaspoons whole allspice
Choose ripe but firm , m edium
sized peaches. Place sugar and
vinegar
in
a
saucepan
and
heat to boiling.
In
the
mean
tim e, slip the
skins o ff t h e
peaches by dip
ing them in hot
w ater fo r a m in
ute or two, then in cold water.
Stick two or three cloves in each
peach. Tie rem aining cloves, cin
namon and allspice loosely in a
cheesecloth bag and drop this into
the boiling syrup. Add 8 to 10
peaches and cook u n til tender.
Place peaches in sterile ja rs and
cover w ith lids but do not seal.
When a ll the peaches are done,
pour hot syrup into each of the
ja rs to w ithin Vi inch of the top.
Seal at once.
• • •
LU M CATSUP is an excellent
relish to use w ith meats and
fowl.
Plum Catsup
(Makes 5 pints)
5 pounds plums, pitted
and chopped
14 pound ta rt green apples,
peeled and quartered
2 cups vinegar
4 cups brown sugar
3 tablespoons cinnamon
14 tablespoon cloves
14 teaspoon mace
14 tablespoon salt
Cook plums and apples in vinegar
u ntil soft enough to put through a
sieve. Add rem aining ingredients
and sim m er u n til as th ick as de
sired. Pour into sterile ja rs and
seal at once.
• • •
Ripe Grape Jam
(Makes 12 frounce glasses,
514 cups prepared fru it
7 cups sugar
1 box powdered fr u it pectin
To prepare fru it, slip skins fro m
three pounds fu lly ripe grapes. Add
one cup w ater to the pulp, b ring to
a boil, and sim m er, covered, for
fiv e minutes. Remove seeds w ith
sieve. G rind skins and add to pulp.
Measure sugar into d ry dish and
set aside u ntil needed. Place meas
ured fr u it into a five or six-quart
saucepan, fillin g the last fraction
of a cup w ith water, if necessary.
Place over hottest fire and add
fr u it pectin; m ix well and continue
s tirrin g u ntil m ix tu re comes to a
hai d boil. Continue s tirrin g , bring
to a fu ll ro llin g boil, and boil hard
one m inute. Remove from fire,
skim and pour into sterile glasses.
P a raffin hot ja m at once.
• • •
In m aking catsups, use a low
heat and s tir frequently to prevent
the m ix tu re fro m burning.
Food choppers m ay be used for
catsups, sauces and relishes for
cutting vegetables and fru its easily.
To fo re sta ll the cries of the not-
too-w ell-inform ed conservationists,
there is little c ritic is m to be a t
tached to ta king bluegills durin g
these periods. Conservation experts
have discovered that there is little
likelihood of the man w ith a rod
and reel depleting fish population
to a disastrous extent.
In fact, m any such experts de
clare that it is too little fishing,
ra th e r than too much, w hich makes
fo r sm all fish and poor fishing gen
e ra lly, p a rtic u la rly in the pan-fish
ing field. Research has indicated
th a t it is alm ost impossible to over
fish bluegills, therefore it is actua l
ly desirable to - reduce the num ber
of bluegills by fishing.
In J u ly and August the b lu e g ill
fisherm an who uses w orm s and
grubs re a lly comes into his own.
A casting rod, cane pole, or fly
rod equipped w ith a lig h t line,
seven-foot leader of six pounds or
less test and a size 4 hook is the
ideal rig . A couple o f BB shot m ay
be used as sinkers i f deeper
w aters are to be fished. In late
afternoon, during the period m en
tioned, watch fo r a rise o f blue
g ills to the surface. This often hap
pens in the e arly m ornings. D uring
these “ rises” is when the fly rod
angler gets in his best licks. The
action is fast and furious and the
fisherm an who use3 two or more
flies on his leader w ill often take
as m any as two fish at a tim e,
w’ith a trip le hot too infrequent as
to be amazing.
A A A
Angler Gets Bird
P
Cider vinegar is most frequently
used fo r pickling since m any people
like its m ellow flavor. L ig h t vine
gar m ay be used for pickling light
colored fru its and vegetables.
Over-m ature vegetables w ill fre
quently give you tough and taste
less pickles.
F ru its
which
are overly-ripe
should not be used fo r p ickling as
they w ill not hold th e ir shape wall
enough to make nice pickles.
A ll relishes should be stored in
a cool, dark place, away from
drafts.
Dairy Herd Spraying
Will Yield Dividends
May Mean $75 Extra
Profit This Summer
Spraying d a iry cows w ith me
thoxychlor to control blood sucking
I
stable and horn flies, m ay mean
at least $75 e xtra p ro fit this sum
mer, according to H 11. Petty, in
sect specialist in the Illin o is col
lege of agricu ltu re . And the chances
are good, he says, that p ro fits from
spraying m ay run much higher.
Spraying d a iry cattle is a big
Job fo r farm ers, but it is one that
should be done.
Petty figures the potential $75
extra p ro fit from spraying in this
Wide Size Range
•PH IS H AN D SO M E d a y tim e frock
comes in a w ide size range
Use soft eyelet fo r the shaped
yoke and sleeves and edge w ith
Big F a vo rite
tin y ru fflin g . O r com bine lace
T OOK p re tty and neat in this w ith a sold tone fa b ric .
“
ch a rm in g afternoon s tyle —the
P a tte rn No. 0452 le a ■ e w -rlte p e r-
sim ple w aist is accented w ith a fo ra
te d p a tte rn in s ill
38.
40,
42 , 44 an d 40. Size 34. 3 % y a rd a of
slanted closing finished in scal
30-lnch; 1 y a rd co n tra s t.
lops. The panelled s k irt is a
fa vo rite w ith every woman.
•
Spraying d a iry cattle is a big
Job fo r farm ers, but it w ill help
build the type of clean, "c o n
tented” d a iry herds such as
that shown here.
m anner: You can get 15 per cent
more m ilk up to September if you
spray. This has been dem onstrated
by careful sm all-scale fie ld tests.
I t is generally estim ated that the
average cow w ill give 1,700 pounds
of m ilk during the four-m onth fly
season. A 10 per cent boost — in
stead of 15 per cent — would mean
170 pounds of m ilk for th a t tim e.
F o r a 15-cow herd, that would mean
2,550 pounds of extra m ilk from
fly-con trol.
F igured conservatively at $3 a
hundredweight, th a t’s ju s t under
$75 more in m ilk checks. And it
costs only about 20 or 25 cents a
head fo r spraying.
P etty recommends spraying the
inside of d a iry barns two or three
tim es during the summ er. He sug
gests th a t the form ula used provide
fo r one pound o f 50 per cent me-
thoxychlor-w ettable powder in two
to fo u r gallons of w ater to every
1,000 square feet of surface.
D a iry cattle should be sprayed
w ith m ethoxychlor every two to
fo u r weeks to control horn flies.
The form ula is one-half pound of
50 per cent powder in three gallons
o f w ater and apply one q u a rt to
each cow.
•
E n g lish m a n — "W e ll, now, th a t
re a lly puzzles me. In a ll m y tra v
els through E ngland I ’ ve never
noticed a hedge like that before.
A re you sure George Washington
got i t fro m E ngland ?”
M ount Vernon gardener—“ Of
course. He got the whole danged
co u n try fro m England, did n ’t he?”
Brooklynesc is a language a ll its
own. O nly the residents of B rook
lyn seem to be able to speak it
p ro fic ie n tly and are alw ays ru n
ning up against persons who tr y to
c o rre ct th e ir pronunciation. W it
ness the follow ing dialogue be
tween tw o men s ittin g on a park
bench.
“ Chee, de boids choip p re tty ."
“ Those a re n ’t ‘ boids,’ th e y’ re
b ird s .”
“ No fo o lin ’ . Chee, dey choip ju st
like boids.”
N am e
—Alzi
- —
A ddress
—
A fte r view ing L o rd Nelson’s
! flagship, V ic to ry , fro m a distance,
j an A m e rica n v is ito r was in v ite d
aboard to inspect i t fro m closer
quarters. As the E nglish s a ilo r
I who was showing the v is ito r
around stopped before a ta b le t he
lifte d his cap re sp e c tfu lly and said
in a sepulchral w hisper, “ T his his
the hexact spot where Lord Nelson
fe ll.”
" I w ouldn’t be su rp ris e d ,” re
plied the A m e rica n . “ I barked m y
shins on the durned thing m y s e lf.”
V is itin g the P otom ac R iv e r, a
condescending E n g l i s h m a n
doubted the sto ry of George Wash
ington h u rlin g a s ilv e r d o lla r
across the riv e r.
H is guide e xplaine d:
“ W ell, o f course I d id n ’t see h im
do it, but you know a d o lla r went
m uch fu rth e r in those days, and I
don’t th in k it should be such a fe a t
fo r a m an who th re w a crow n
across the A tla n tic Ocean.”
Ft
D ryin g Out Fresh P laster
A A A
Use Landing Net
When the average fisherm an
buys a casting line the chances are
that he w ill get at least an 18-
pound test line and, quite often,
w ill insist on a 24 or even a 30-
pound test line. There’ s hardly a
fresh-water fish that swims that
could break an 18-pound test line
in the hands of a fa ir-skille d angler,
and the experienced fisherm an
finds no d iffic u lty in landing prize-
w inning heavyweights on lines test
ing from 9 to 12 pounds.
P a tte rn No.
Send an ad d itio n a l tw e n ty -fiv e cents
| today fo r your copy of the F a ll and
W in te r F A S H I O N - 04 p n g n of ■ m art new
styles.
fs lu re s f i r e
p a t le r n
p rin te d Inside the book.
FIRST AID to the
AILING HOUSE r v i
FOLEY PILLS
by Roger C. Whitman
Relieve
Backaches
W alter McDonough, famed
tuna angler, has had m any
strange catches in his angling
career, but never one w ith
feathers u n til he caught this
“ greater shearw ater” w h i l e
fishing fo r tuna o ff New Jersey.
The b ird ’s id e n tity was estab
lished by the New Jersey
Audubon society. The bird was
hooked when a flock of them
went a fte r M cDonough’s tuna
lure.
Buying Casting Line
Frtcloss 23 cents In coins for sach
p a tte rn desired.
P a tte rn N o. 8448 Is a a s w -rlta per
fo ra te d p a tte rn In sizes 12. 14. 10, IB. 20;
40 und 42. Size 14. 4Mi ya rd s of 30-inch.
Old & New
There are no figures at hand at
the moment, but it is a logical sur
mise that not m ore than 5 per cent
of the nation's anglers ever use
a landing net. Once an angler has
used a landing net, the chances
are th a t it w ill become a "m u s t”
in his equipm ent. L ike most fish
ing tackle, one can be bought fo r
three dollars or 15 dollars, depend
ing on yo ur choice and bankroll.
H ere’s why a landing net is im
p ortan t: W hile yo ur fish is s till in
the w ater a large percentage of his
weight is supported by the w ater—
but when you grab your line to try
to lif t him out, line and leader
m ust support his entire weight.
A A A
S E W IN G ( l i t i I F P A T T I U N D E F T .
3JO Mosti* W ells Ht.
C h lra g s 1. III.
•
Today’s fa rm m achinery is
fast
replacing
the
fa m ilia r
ru ra l p icture of p itchfo rk and
horse in haying tim e. W ith farm
m aehinery
in better supply
than at any tim e in history,
scenes like the upper one are
g iv in g away to those depleted
by the bottom photo. H aym ak
ing equipm ent lik e the auto
m a tic baler, le ft, and field
bale loader in the lower picture
are cu ttin g man hours in the
hayfields as much as 75 per
cent.
V itam in B I 2 H eralded
In H og F eedin g P ractice
W ill v ita m in B12 revolutionize
swine feeding practices?
M ichigan state college research
ers don’t say It w ill, but they’re
finding that this new vita m in is
doing
some
rath er
rem arkable
things in swine feeding.
They have found th a t i t has
grow th stim u la tin g properties fo r
pigs and when added to other diets
in sm all quantities it results in
gains fo r d ry -lo t pigs.
Q U E S T IO N ; Is there a way of
d ry in g out p laster and Keene’s
Icem ent (in a bathroorfi) q u ic k ly ,
| so th a t we can p a in t the w alls of
new rooms? We w ere advised to
I w ait three to six m onths, but we
need to h u rry this if at a ll possible.
A N S W E R : You can help to some
extent w ith portable stoves, but I
would not advise you to apply an
[ail p a in t under tw o m onths, three
Ito six m onths w ill not be neces
s a r y . I f you wish to cover the
w alls in a h u rry , you can put on a
resin-base, w ater-em ulsion paint.
This, however, is not intended fo r
either a bathroom oi* a kitchen, as
the surface is not glossy enough.
But i t m ay serve yo u r purpose fo r
a couple of m onths. You then can
put on a varnish-size and when
dry, apply tw o coats enam el
undercoater and a finish coat of
enam el.
due to
Sluggish Kidneys
- o r DOUBLE YOUR MONEY BACK
-r
Higher wages. . .
Shorter h o u rs...
More and better
goods for everyone..
HOW?
I
By teamwork to produce
more efficiently for
every hour we work
fio ßtfKA OTîn töbw PEP
jw u - "¿tew. itftf&'Moea.f
Yes, a wing of genuine aluminum metal
ineide every PEP package! Body of plane
printed in color on outside of package. Put
’em together . . . Z O O M ! Directions on
package. Set of 6. Collect ’em—swap ’em I
Urge Mom to buy Kellogg’s PEP today.
Start enjoying crispy, delicious flakes of
whole wheat. Get MODEL JET PLANE
W ITH THE PACKAGEI Hurryl