The gazette-times., March 11, 1915, HOME AND FARM MAGAZINE SECTION, Page 2, Image 8

nOME AND FARM MAGAZINE SECTION
The Agricultural College
VIEW OF VASIll.GTO.
County Argiculturists
Have Interesting Work
INTERESTING reports are being
received of the work of the county
asrricultui-ists in different parts ot
the state In Okanogan County J. H. ipes for curing and smoking are of jects to be considered are Dry Het of It. J. Dalton. of the State Ag
Hughes co-operated with the schools special interest. Land Farming, Soil Management and ricultural Department who at the
and at Brewster, December 8 was
declarer! "Pntatn Dav ." 60 students
of the high school participating. Mr.
Hughes gave an address on the his
tory and habitat of the potato. A
prize was given for the largest num
ber of words formed from the word
potato. Ninety-two words were
formed bv the winner. In a judging
contest between the boys and girls,
ih .ivi .nn th At the close
of the afternoon's work, a "Better
Potato" club was formed.
.T n ShlTin nf Snnknne Countv.
is giving illustrated lectures in the
school houses of his county. These
lectures are given iny the evening,
giving Mr. Shinn an opportunity to
visit the farmers the following day,
giving practical work to the farmers,
Mr Shinn uses 80 sliJes in his lec-
tines showing farm scenes the grow-
ing o'f various kinds of crops suita-
ble for the vicinity, the best methods
i m, thuo VrnnB and kindred
fc..,.,,.. -..v.,.
tonics ..
topics,
Veterinarians' School.
A new feature in the way ' of a
graduate course for veterinarians
and stockmen, will be introduced in
rhe Veterinary Department of the
State College. This course win oe
given during the term of the Winter
School for Farmers and will be the
week beginning January io. ine
lectures and demonstrations will ..be
given by tne different memoers oi
the faculty of the Veterinary Depart
ment.
Dairy Cows At School
A herd of 2 3 dairy cows will be
used for practical lessons for the
dalrvmen attending the Winter
School at the State College. Those
visitine the herd at feeding time will
n.l ,.v, i ,a,.l,lnn stall
liiiu cai.u " hi
with her name printed on a card.
Angel,- a Holstein, is giving 65
pounds of milk per day. The heavy
producing cows are milked three
times daily, at 8 in the morning, 4
in the evening and at midnight.
Noon Lunch Club.
Under the auspices of the Y. W. C.
A. or tne Stale college, a uuuu iuhu,
club has been formed among the
vonne women wno onus i-ui'"
lunches. A room adjoining the Y
W. C. A. parlor will be fitted with
electric stove and conveniences for
eetrinz a simple hot lunch. Tho
i o iiaoith
l.ove, ueaitn
motto of the club is '
and Service."
Miss Edna Michaelson and Ernest
Fitzsimmons have recently returned
from Germany and have written ar
tides for the alumni magazine of the
State College, giving their very inter
eating experiences in that country
during the past few months.
Hoys' and Girls' Cliilw.
T. J. Newbill, state leader of Boys'
and Girls' clubs, has formed 46
clubs this Fall i different portions
of the state. Of this number 28 are
garden and canning clubs; 10 are
pig and poultry; four are corn and
alfalfa; 3 are grain and miscellan
eous; one Is thrift and marketing.
it is Impossible to estimate
the
amount of good which will be the
result of these clubs; It will bring a
new thought, and a new impetus to
the work of the farm.
pwwvww,.... ' -i
I a noi of intMtin tifm. from )
tho ()r(ton An-rtriiltural College mt
Consuls will ltinte l 'r
mkiv llh a nac of nima voln
from (he HaBhlnglim tttute College
nt Pullman. Thin will afford an In
trrchange of vlewn from the two blf
agricultural college of the North
west that ahould prove of benefit to
the reader, for the lntltutlon deal
with elmllar problem.
Bulletins and News Notes
AGRICULTURAL COLLKGE AT PULLMAN, WASH. ITS SOLE AIM IS TO
Methods of Preparing
, Supply of Summer Meat
AS the time of year approaches
when farmers prepare their Sum
mer meat supply, the following rec-
I'rofessor William Hislop, animal
husbandman of the State Experiment
Station at Pullman, states that it is
highly essential that meat intended
for curing be thoroughly cooled, be-
cause if the surface of meat comes in
contact with salt before all the ani-
mal heat is removed, it will have a
tendency to shrink the muscles and
form a coating on the outside which
will not allow the generating gases
to escape. Meat, however, should
never be frozen when salted because
the brine will not penetrate uniform-
I 1 .,, 1 . 1- V.
) "no uneven curing win resiui. me
hams and sides should be trimmed
M1IUUUU.V aim uu Lag ciius icli, caic
being taken to exnose as little lean
meat as possible. For best results,
the meat must be fresh. Earthen-
ware jars give good satisfaction, out
oak barrels with wooden hoops are
less cumbersome to handle.
loo Pounds by Sugar Cure Recipe.
, h, DOUnd, f lt t D0U,lds
p?""?? r... P.0"",.
ul UIUWI1 bMUHI, LWU UUIlces UL salt-
.., B '
peter
Dissolve the ingredients in
four
gallons of water, and boil the brine.
Z..l ..i !. u
tint alwavs Dour the brine cold on
the nleat. Ordinarily, meat takes
fI0m sjx to eight weeks to cure, de-
pending upon its fatness and quality,
Before the meat Is placed in the
barrels, rub each piece with saltpeter,
(lnd pije them up. In this way, some
j,i0od is drawn out. The next day
pact lnem tightly in barrels, pour
in the brine and weight down. Al
ways pack the hams and shoulders
on the bottom of the barrel. If the
brine sours, take out the meat, wash
it thoroughly and pour in new brine,
After the necessary time has elapsed
take out the meat, wash It and hang
it up to drip for two days previous
to It. pninr Into tho amnkehnnse
.w . " n ' a .
Dry Cure for 10OO Pounds.
Forty pounds of salt; 10 pounds
of New Orleans or brown sugar; four
pounds of black pepper; one and one-
half pounds of saltpeter;
one-half
pound of cayenne pepper.
Mix the above ingredients very
thoroughly and apply half of the mix-
ture to the meat, rubbing it all over
orofl!v h,,t osmnMallv ornnnrt
iD. hoe,t'and 8lIhe Joints. Let
,i. ,1 .u. . i m .
it lie in the barrel for 10 days to
two weeks, then re-rub the meat with
the remainder of the mixture and
leave it for four to eight weeks in a
cool, dry place when it will be ready
(o smoke The gow cure wll, gvo
better results than the fast cure.
Salt Cure for 100 Pounds.
Ten pounds of salt, two ounces, of
saltpeter, four gallons of water.
Cut the carcass into smaller parts
than for the brine cure. Pieces about
six Inches square will be best. Pour
the brine over the meat. When cold,
cover and weight down to keep them
under the brine. The pork should
be kept in the brine until used.
Smoking the Meats.
Pit-kled and cured meats are
smoked to aid In their preservation,
The smoke seals up the pores, acts
as n vermifuge, aids in drying, and
adds flavor to the product.
TIia aTHitfAliniicia alinltlit a alv tn
e, ,)t feot hfgh or ordinary farm use.
gmal openlngS under the eaves, or
a cnlniney )n tne r0of will provide
the essential free circulation. A Are-
pot built outside of'the house proper,
wtn a fiue tnrough which the smoke
may be conducted to the meat cham-
ner, gives me uesi renuiis. a mo onegt!, nnu a iwumc m ui r i nim
niay be built on the floor of the house lng, arranged by C. C. Thorn, pro
when the former method cannot be fessor of soils at the college. Infor
adopled. mation regarding those courses may
Brick houses are best, but large be obtained by addressing the Hxten
drygoods boxes and even barrels may slon Department, State College,
be made to Berve as smokehouses
whore only small amounts of meat Just doing as others do without,
are to be smoked. However, the cur- knowing why is, and ought to be,
Ing of meat In such subntitutes is mighty dull work.
Is a Friend to
From the Staff at Pullman.
Winter School Now On
at Washington College
INTER school at the State Col
lege began Jauuary 4, to con
tinue six weeks. Among the sub-
-rop rroauetion, Poultry Kaising,
Farm Dairying, Animal Husbandry
Forestry. Farm MwhiiiiM's pIc In
the women's department are lessons
on Foods and Cookery, Home
Decoration, Home Management,
Dressmaking Sanitation, etc.
Farmers' and Housekeepers' Week
has been changed from the week of
February 8 to the week beginning
February 1. Among the special at-
tractions for this week will be the
talks given by five of the highest au
thorities in the I'nited
States on
. . . ...
tneir respective sunjeets.
Dr. J. V.
T. Duval will speak on Grain Sland-
llassett,
uiui.autm, v.tmries rj
Marketinsj: O. II. Benson
Bovs' and
Girls' Club Work; C. B. Smith, Farm
Demonstration; D. A. Brodie, Farm
Management. These men are from
the Bureau of Plant lndnstrv, U. S.
Department of Agriculture.
The Y. M. C. A. and Y. W. C. A.
are making the slay of the Winter
School students as pleasant as nog-
... , . , ,
sible, and are arranging social even-
ings for their benefit. Through
J, , 7'" J T S
boarding places are obtained.
. n ! .1 t.. .. J
"
more difficult and ihe results less
uniform
Green hickory or maple wood
smothered wilh sawdust, of the same
material gives the best, results. Hard
woods are always preferable to soft
woods.
Uesinon8 woods (pines.
His,
spruces) should never be used,
he-
cause they are likely to Impart bad
flavors, to the product. In the pro
duction of Westphalia hams, Juniper
wood aud berries are used.
Filling the House.
.. ' u" I"8.. . '.",... "
Before putting meat into the
, uu ' ""
and let it drip for two days. In
cases where the brine was strong, It
will be very advisable to soak the
pieces in cold water over night to
prevent a crust forming on the out-
side when It is drained. Then sus-
pend all the meat below the venti-
lators so that no two.piec.es come Into
contact, as this would prevent nui-
form smoking.
Keeping I'p the Fli-e.
A slow fire may then be lighted,
warming up the meat gradually. In
cold climates It is best to keep the
fire going at a steady temperature
until the smoking is completed, in
finm OA tr. Id hnnpg
In Spring or Summer a fire may
be started every two or three days
for two weeks, when the meat will
be sufficiently colored.
Smoke will not penetrate frozen
meat. Flies should he excluded by
keeping the house dark and the meat
cooled by opening the doors and
yentl lators.
Keeping Smoked Mtits.
A dry, cool cellar or attic with
free circulation will be the best
place in which to keep smoked meats
at all seasons, provided it.
dark and the flies excluded.
is kept
If it is
desired to keep the meat for a long
time, wrap It In waxed paper, then
In muslin, or canvas, and hang it In
a ririr airv rnnl nlnfp
-
Correspondence (uurw in A(fi lrnlture
The State College announces the
following correspondence courses in
Agriculture to be ready during Jan-
uary: uereai t;rops, arranged oy &.
G. Schafer, professor of crops, State
H f 8
the Farmer
AID AGIIICl I.Tl WIS I S,
Future for Cranberry
Growers in Washington
THAT Washington will prove one
of the greatest cranberry pro-
duclng states of Hie Union is the be-
.,. ui w,. -
investigating the conditions.
Dalton has found that Washington
has cranberry bogs equal In area to
one-fourth of all the cranberry marsh
of ot,ier states combined, and the
climatic conditions on the Pacific
Coast are more ideally adapted to
eranperry culture man in any omer
VA, n(W1 , .
Of the 5000 acres of excellent
cranherry marsh In Washington,
said Mr. Dalton yesterday, "but 1000
acres are unaer cultivation, me
Washington cranberry Is tne largest
ottered in tne market, being tne sue
' a large Ring cherry and of ex-
eenent flavor, its culture oners Dig-
gr returns, likely, than any other
character of farming. One acre of
crannernes win support a lumiiy, anu
the production per acre In ihis state
's fiir 111 excess of Eastern acreage
production. Where but 75 to 100
barrels per acre are grown in the
Hast f''om ISO to l.j barrels per
nern urn irrnvn
afre ari! grown
in Washington. The
market is also vastly in favor of the
Washington grower. The Eastern
grower get3 from $4 to $S per bar
rel for his product while (he Wash
ington cranberry sells at from $9 to
$12 per barrel. Due also to the
very mild Winters here the Washing
ton grower lias a big advantage in
the amount of work necessary to pro
dune crops. The returns from cran
berry culture are really tremendous,
and the cranberry marsh now lying
idle in this state will in no distant
time be producing hundreds of
thousands of dollars annually."
A Mathematical Spree.
A philosopher has calculated that
single grain of wlieut produces 50
" "L' "riVi "
K' "
produce 5 0 grains more and so on.
Thus a gain would develop in the fol-
lowing way: In the second year, 2500
grains; in the third year,. 1 25,000
grains: In the sixth year. 1 5. fi25. 000.-
000 grains; in the 12th year. 224,-
140,625,000,000 grains. The third
year's crop would give 300 men one
meal, leaving enough bran to feed
eight pigs for one day. The produce
of a single grain In the 12th year
would suffice to supply all the world
with food.
All In all, discing the wheat stub
ble immediately after the binder is
saTe procedure, no matter what you
to put the stubble Into
HJNMJKN
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