THE MEDFORD MAIL TRIBUNE, M'lSDFORD. ORISOON. THURSDAY, FEBRUARY .17, 1010.
ENYART MAKES
AMERICAN TEAM
Local Amateur Trap-Shooter Chosen
Member of American Team
to Attend Olympic
Games.
EDEN PRECINCT ITEMS
SUBJECT NO. 5 WILL TREAT OF SUBSTITUTES FOR MEAT.
J. E. Euynrt lias been chosen ns
n member of the American team ot
nmntour tnipshooteR?, to attend the
Olvmtuu irnmes In May. Air. huyart
wns so notified on Wednesday.
Thore seems to bo some doubt as
1o tht nrinmreinents for this year's
athletic meet, owing to M'rious gov
mmcntni troubles they are having
of Into in Asin ifinor, ami it may no
that the games nre postponed. They
were scheduled for Athens. Greece.
Mr. Euynrt states that he intends
to mnko the trip with the party If
nothing comes up to require his pres
ence here. Jf he goes he intends to
spread the gospel according to the
Itoguo River valley all along the way.
SEATTLE TO BATTLE OVER
A WIDE-OPEN TOWN
SEATTLE, Wash., Feb. 17. It is
agreed here today that the coming
municipal campaign will be a battle
between the liberals and strict en
forcement factions, following the
speech of Judge William Hickman
Moore, Democratic candidate for
mayor, Inst night.
"If I am elected I will enforce the
Inw if I have to wipe out the under
world," said Judge Moore.
"Your homes and your children
nre dearer to me than any office in
the gift of the people, dearer to me
than all the public service corpora
tions and the under-world combined,"'
he ndded.
It wns Moore's opening speech of
his campaign.
"I propose to see thnt the charges
of corruption and incompetency in
city offices nre thoroughly investi
gated," he continued. "If the
charges nre true, the wnsto baskets
will be so numerous that it will tnke
nil the garbage wagons n whole dny
to haul them away from the city hall.
When Moore says he will do n thing
he will do it."
A. S. Furry left I'hoonix Sunday
morning for Brownsville, Or., where
he expects to buy some cattle.
Mr. and Mrs. Lloyd Colver were
Medford visitors last Monday buy
ing honsofumishings.
N. W. Nroplty of Talent was a
Medford visitor Inst Monday.
Miss Jennie Fern of Fern Valley,
was attending church at Phoenix last
Sunday.
George Roberts of North Telom
was attending church at Talent Ihs(
Sunday.
Mrs. K. Gibbs wns attending
jhurclr- at Phoenix Sunday morning.
Invitntions were being issued for
n valentine party nt the pleasant
home of Miss Pearl nnd her brother.
Earl Hover.
Mrs. Sarah Weeks of Mod ford is
visiting among old friends in Phoe
nix this week.
The infant child of Mr. nnd Mrs.
Earnest Reams has been dangerously
ill for the past few days.
Douglas Stedmnn of Phoenix was
n Talent visitor last Tuesday.
Mrs. E. Gibbs was calling nt tlio.
pleasant homo of Mr. and Mrs. Jas,
Allen last Tuesday.
Mrs. C. Carey received n letter
from Mrs. M. L. Pellett of Los An- j
goles n few days ago, in which Mrs.'
Pellett says Medford is surely get-j
ting to be quite a city -the Mail ,
Tribune is as largo as the Los An- i
geles daily. J
Mr. and Mrs. Pollett were former-,
ly owners of the famous Artesian j
Wells orchard at Talent. '
Or. Mnhugren of Phoenix is hav
ing nn office fitted up separate from
his dwelling. George McClaiu is do
ing the painting and papering. The
doctor's wife is expected home soon.
Johnny Wright of Phoenix bus
moved off his little place anil rented
n farm above Ashland. John is nn
industrious fellow nnd was not do
ing well enough to suit him in his
homo town.
tfiome Course
In Domestic
Science
VI. Cuts of Meat and
How to Cook Them.
By EDITH G. CHARLTON,
In Ch&rtf of Domeitlc Economy. low
Stale College.
Copyright. 1910, by Aimrlctn r
Aaioclttlon.
MEAT la
EAT Is oue of the chief tlasu
building foods. It Is 'also one
the food most commonly
fun ml nn tin- livoriikic table,
No matter how high the prlet' Histrp.
PLAGUE RAT FOUND
IN SEATTIf BUILDING
Authorities Take Steps to Prevent
Any Spread of Disease First
Plague Rat In Year.
$1,000,000 FOR STATE
AID REACHES WASHINGTON
SPOKANE. Wnsh., Feb. 17.--Henry.
L. Bowlby, state highway
cormnissioner, is authority for the
fitntement that -$1,000,000 will be ex
pended upon 50 state-aid roads in
Washington this year. The first
work will bo in Eastern Washington
in the vicinity of Spokane to dem
onstrate to the farmers nnd ranch
ers the value of better country high
ways. The Spoknnc County Good
Roads association, headed by Fred
erick H. Mason, is co-opernting in
every way with the state officers,
also arranging for the building of
nearly 100 miles of roads without
assistance from the state. One of
the association's plans is to build ii
paved highway CO feet in width be
tween Spokane nnd Coeur d'Alene,
Idaho, 34 miles, both sides being lin
ed with apple nnd other fruit trees
nnd fountains n mile apart. J. A.
Perry, secretary of the nssocintion,
announces thnt this work will begin
in n short time nnd rushed to com
pletion. I
At the Christian Church, Phoenix.
Attendance since the revival quite
gratifying; Bible training class has
resumed its sessions and the inter
est is excellent. Tho subject for
next Sunday morning will be "The
Lost Christ Discovered"; evening nt
7-30, "Crossing the Red Sen"; Sun
day school at 10 a. m., Endenvor nt
7 p. m. Ilomeliko church. Stereop
ticon pictures. Everybody welcome.
T. F. Rawlins, pastor.
SEATTLE, Wnsh.. Feb. 17. Finnl
tests on a supposed bubonic plague
infected rat are being completed at
the government plague laboratory on
Lake Union today.
For tho first time in n year and n
half a plngue-infected rat has been
found by the department of health
nnd sanitation. So positive nre tho
authorities that the rodent died of
the plague that without awaiting the
finnl report they have ordered ex
tensive changes in the wooden build
ings on Pike street between Third
nnd Fourth, where tho rat wns found.
Boston. These plnces will direct a
The Inst plague rnt discovered in
Senttle wns September 2G, 1908.
HARRIMAN LINES TO RUN
TRAIN SEATTLE-CHICAGO
SEATTLE, Wnsh., Feb. 17. The
locnl offices of the Oregon & Well
ington railroad todny confirmed the
report that tho ITarriman system will
run its first through train from Se
attle to Chicago within the next few
weeks.
The routing of the new service will
bo ns follows: Seattle to Portland
over the Oregon & Washington, Port
lnnd to Pendleton over tho O. R. &
X., Pendleton to Ogden over the Or
egon Short Line. Ogden to Omaha
over the Union Pacific, and Omaha
to Chicago over the Chicago &
Northwestern.
The road promises tho finest train
on the system, not barring the Shasta
limited.
n c....... ....... :.. .,, .C- , Is dtmnudcd nt least once u ds.v Us the
li.,,.,.v ,..,nrv Ti.nc.liv .....1 l.o ,A . principal dish In the bill of fnr of the
i. . i n.. ti.!. : ! average American family. .Until" r
, .,...,. u, w.j uu,. ... ... , w,,,,irw, ,tuiwl
tho first ot North Talent s "tor- ( csscntlal t0 fe m)d WIW ,U(. tml
prues ami tney nave a large puiron- t0 8acrncoU lf a x-lmtiKc In tho diet.
nP- , wns recommended' for reasoifs oh
health. At the present time people
are gradually tlndhjK out that meat (
not a necessity Id any bill of fare
They are learning there are -other
foods which contain quite an much ot
the tissue bulldinc properties, nnd
hecse. bcuns. 'kjm "d nuts aro.ub
stltuted for the went dish. Still, beef,
" Itimb. pork, flsli. poultry and 'same
Mnuomont I o.mM.oH U flmonft. I continue- to be favorite foods In hiauy
III V 1 bill VI I UUIIWHIU IV I U V rilMUIIH i . - . I ah
I uumra uiiu uuc ur iuuiu ui iuu uuiuuvi
is prvjiarvu ior iuc iuuir vvvvj' my,
Uulrcrsnlljr used ns It K meat of nil
WANT INfY LOANED
COUNTRY'S FARMERS:!;
ment to Postal Savings
Bank Law.
STOJIACH TROUBLE AND TIMOR
CURED.
SPOKANE, Wash., Feb. 17.
"Since we cannot raise cheap food
on dear monoy, we have launched a
campaign to force an amendment to
the postal savings bank bill so that
money .may be loaned direct to fann
ers on land security nt 3 per cent.
The plan of lending it to banks at
2 per cent means 10 per cent
money for fanners."
L. C. Crow, chairman of the ex
ecutive committee of the Farmers'
inuustnni sc co-operative union,;
which has more than 20,000 members
in the Spokane country, gave out tho
foregoing in nn interview nfter dis
patching telegrams to the northwest
ern delegation in congress urging nn
amendment to the measure. He
added:
"Our demand is merely thnt the
fanners nnd producers be given a
square deal by the government. This
will nfford them the opportunity of
making their fnrms nttrnctive and
profitable. One of the chief things
necessary to mnke the fnnn n source
of profit is cheap money for the use
of the farmer. No man can nin n
farm at a profit nnd pny 10 per cent
for money. Prevailing rntes of in
terest paid by tho farmer would
bankrupt any other class of business
nnd these will eventually bankrupt
the farmer, even in this wonderful
country' of almost unlimited undevel
oped resources.
"One of the principal reforms we
hope to bring about by the use of
cheaper monoy is to solve the tenant
problem. Tenant farming means
thriftless methods, soil exhaustion
and the waste of natural and human
I energy and resources. The farm
kinds Is the food most often spoiled lu
the cooking, or. to make the state
ment n little more a pec I tic. tt Is the
food material In which the sclcntltlc
principles of cooking should be ami arc
not most carefully observed.
Composition of Mtat.
Meat Is composed of buudles of
muscle fibers bound together by
Ulmy substance culled connective tis
sue. There arc also in all kinds of
meat more or less fnt. water nnd min
eral matter, besides the bone, sinew
blood and skin. Albumen, u substance
similar to the white of tK. Is found
lu the blood ami muscle, and this Ii
the principal proteld of meat. The ex
tractive, or the flavor of meat, Is ulso
oue of Its valuable properties. It Is the
extractives which give some kinds of
meat, beef especially, a stimulating
value, and they also nld lu the dice
tlon of the muscle tlhers. The amount
of tissue building material, or proteld.
averages from 10 lo "JO per cent In dlf
feretit kinds of meat, and the fat va
ries considerably, from U to HO per
rent, according to the unlnial and the
cut. Uncooked meat contains a large
I mount of water, usually more than M
per cent.
Meat Is cooked to make It more pain
table, to develop Its tlavor and to kill
any perms which It may contain. Uu
I less very carefully done cooking meat
makes It less easy of dlgctliiti. I taw
'must be made sufficiently nttnu-liv..
After suffering with stomach trou- thnt it8 owner will remain on it nnd
mo ior eigm years ana naving ineu farm it for ilim8ef. Ownership
ulur i...,0.l-.uU lUm laueu iu farming means permanent industry,
uj tc.ei, i Wi rccuujuionu-.increng,,,,, fortuity nnd thrift nnd
ed to consult Dr. Hlug, Chinese phy- general prosperity."
slclan, at No. 725 J utreot, Sacra-1 '
mento. After treating wltli him. I am SAYS PI AV IS crmriim v
NO MISNOMER HERE
completely cured, and I can cheerfully
.recommend him, as I know of several
J.W Has CU.vU. AlllUug II J ee w,y C,ret. ), UtUHlMtte
n.. . w.o. a. uuu i.o K(ked 'The Great Divide," Muted
cured ot fiber tumor without a knife nowani S. Dudley today. " 'Twas
-M. J. Stahl, No. 1801 C street, S. P. fowinB to ,lis HeHfI0 of ,hc elcrnn, f.
8uop8' No 9- nes.s of things. 'The Great Divide' -
'tis cortninly true. Just watch u
Singe- and Wheeler & Wilson sew- land snlo pulled off and see how ev
ing machinoa for sale nnd rent. Sup-jury one comes 'round for his littlo
plies nnd repairs for all kinds. Ad- bit. 'Tis the great divide, sure
dress 244 S. Grnpe. 'enough."
CALIFORNIA
THE MECCA FOR WINTER TOURISTS
Its attractivo seaside resorts, famous medical springs, magnificent tourist holols. nlctureanuo seen-
ery, delightful climate, and opportunity for all kinds ot outdoor pastime, such lb hundreds of miles of
auto drives through orange groves and along ocean beach boulevards, make this favored region The
. . World's Greatest Winter Resort, reached via the
SHAvSTA ROUTE.
and "Road of a Thousand Wonders"
SOUTHERN PACIFIC CO.
Low round trip rates aro In effect from all points la tho Northwest, with long limit, stop-over privi
leges and flrst-clnaa accommodations,
Medford to Los Angeles and Return, $47.50.
With a final return limit of six months, and stop-over3 In olthor direction.
First class, up-to-date train with the latest oqulpmoat, unexcolcd dining car service, and everything
that goes to make tho trip pleasant.
Attractivo, Interesting and Instructive literature telling of the famous winter resorts of California
t can be had on application to any O. It. & N. or S. P. Agent, dr by writing to
Wfll. MCMUKUAr, General Passenger Agent, PORTLAND, OREGON
ROW3$ RIBS
1 "NiftA! MYZlJrVATtipF'f
CUAIiT BIIOWISU UrVIHIONU OK llEST.
beef fliicly chopped wilt leave the
stomach lu from two and oue-bulf to
three hours, while meal cooked ufter
the common method will require from
two to three hours longer., Wheu meat
is properly cooked the muscle fibers
will bo softened and tho connective
tissue and albumen will be only
slightly hardened. Hollltig meat tough
ens tho muscle fibers uud hardens the
albumen, lu this, then, lies the secret
of the proper cooking of any kind of
meat. It should always bo accom
plished with a moderate temperature,
below boiling point for stews, fricas
sees, pot roast, etc.
Ono fact should ever be kept In mind
when buying meat and preparing it for
the table. This Is that It Is not neces
sarily the most expensive cuts of
meats which are either the best fla
vored or most nutritious. It Is a mis.
take, common to both experienced nnd
Inexperienced cooks, to suppose that
wheu a really delicious piece of ment
Is desired it must be cut from the por
terhouse or slrlolu. To be sure, lu
many minds, there Is no meat quite so
appetizing as a iortcrhoiise steuk, but
even that expensive und naturally
toothsome cut cau be absolutely spoil,
ed iu the cooking. Equally true Is It
that a piece cut from the shoulder or
the flank can bo prewired and cooked
In such u way that It will be u dish
for the gods and will be relished by
even the epicure who usually casts
bis vote In favor of "T" bone and ten
derloin steaks,
Different Cuts of Meat.
A practical knowledge of the usual
method of cuttlug beef, ulso of the
lougth uud rftnjctui'e of the muscle
floors, Is utmost necessary In order to
Insure getting the best pieces of meat
and to determine how they should be
cooked. Hy Hip best pieces one gen
orally means those pieces having the
least bone ami the tetiderest, Juiciest
meat. The woman who seldom If ever
visits the meat market, who Invarlubly
gives her meat orders by telephone, Is
not ns likely to get u choice roast or a
particularly good stpalt as Is the wo
man who, knowing where these cuts
aro located, goes to the market and
mnki'M her own sele. lion, It Is not nn
easy mutter to sell poor meat to the
woman who knows almost as well us
the butcher himself the dlri'crcncc lu
the amount or bone lu various cuts or
meat. It Is n simple matter to become
familiar with the character of the tilt
fereut kinds of meat and their loca
tlon lu the curcass. and It Is a subject
which every woman should under
stand. The blithest priced and tenderesl
pieces of beef nre cut from the hind
quarter. Custom Is so strong In Its
preference that beef animals are bred
with a view to having as much meat
and as small bones hi the loin as ms.
slide. The largest amount of nutri
ment Is ublulncd from some of the
fore quarter pieces, lu dividing the
side of beef Into fore and hind quur
tcrs the division Is tteuerally made
leaving one rib on the hind quartet,
The sirloin and rump ronst. loin, por
terhouse and round steaks, the think
or skirt piece uinl the shank tire lu the I
hi ml quarter. The rib roasts, chuck, i
short ribs, clod or forearm, plate piece, ,
including the navel, the neck and shin. )
ntv located lu the fore quarter. .Most (
of these pieces can be cut Into smaller
portions, and the quantity of bone j
which these several parts contain gen-'
vrnlly determines which Is the best to i
buy. Of course animals must have ,
uoue, nud the butcher must see to It .
that some one buys the bone If he ex- j
lectB to make a good proilt. Hut we
are always willing to leuve the Inferior j
parts-the big bones-to the customer I
who docs not know any better. j
lu selecting n rib roast nlways ask
for nt least the tlrst three ribs rrom
the whole fore quarter. Tho tlrst live ,
ribs make n satisfactory ronst for a
large family. Cuttlug nearer tho shoul
der, the muscle libers are coarser and
the lUeat not as suitable for roasting.
Tho rib roast may have the bones left '
lu It and be cooked as n standing
roast, or the ribs may be cut out and
the meat rolled, with conter Oiled with a
bit of suet. The tlrst method probably
has n little better tlavor; the second or
rolled roast Is more easily carved.
The tlrst chuck piece generally soils
for a few cents less per pound than
tho ribs nnd makes n very good ronst
If It Is carefully prepared and, cooked
rather slowly. The second and remain
ing chuck ple-es nrw better for ot
than oven masting. The clod piece
contains Joint nud bone of tho fore
arm. It Is ofteu cut luto three parts.
The second or middle piece, contain
ing the smaller amount of bone, is
preferable.
The rump piece, with hip Joint re
moved uud the cavity tilled with suet,
makes un excellent roasting piece. It
Is very lean, the muscles closely knit.
and unless the bone Is tnkeu out and
some extra fat udded the meat Is like
ly to be dry. (
The tenderloin Is a solid piece of '
lean meat. Juicy und of tine grain and
tlavor. It Is limited In the loin. Just
under the backbone, and Is thickest In
the ceuter of the loin. Itccauso It has
uo wnsto und Is unusually tender It Is
sometimes sold In a separate piece and
prepared as a tlllet of beef or broiled
for steak. Hut such tenderloin Is sel
dom If ever tnkeu from tlrst quality
beef, because when It hss ht'oti re
moved the value ot the ruumlutug
steaks Is considerably lessened. There
fore the choicest steak Is usually .
the fourth or tlfth porterhouse, con
taining a good portion of the tender- ,
loin. Helmet n sirloin steak thnt hnn
been cut as far Into the loin as sss.
ble. This gives a good sired piece of
tenderloin ns well as a largo middle I
piece with short muscles. i
Methods of Cooking Meat. I
Klght methods arc generally em. I
ployed In cooking meats. These are I
broiling, rousting, stewing, boiling. '
frying, sauteing, frlcusseelug, a combl-1
natlou of sauteing and stewlug, and
braising, a combination of frying nnd
baking. The various methods repre
sent cooking In moist beat on top of the
ran go and cooking In dry heat In the
oven or broiler. Tho principle under
lying all tho methods is the same. It
Is to begin tho cooking of the meat ut
high temperature in order to sear
over the cut muscle ends to kcop the
Juices la the meat nud then to cook ut
a lower temperature that the muscle
libers nnd connective tissue may be
hardened us little as possible.
For a roast of beef choose either the
first three ribs, a cut from the sirloin
or the rump piece. After preparing
the ronst for the oven wipe It with a
cloth wet with cold water. Do not
put the ment In a dish of water to
wash It, Cut the meat Into n dripping
pan or, better, a self basting ronster. I
sprinkle It with a little pepper and
dredge lightly with Hour If desired.
Hut do not put wuter lu the pan nor
sprinkle the meat with salt, because
both extract the tlavor of the meat.
and the salt draws out the Juice. The
oven should be very hot, about :sr0
degrees, hot enough to sear the meat
on all slues in ten or fifteen minutes.
if desired the searing may be done on
top of the stove directly over the lire.
After the meat Is well seared the tem
perature should he lowered and the
meat allowed to cook more slowly un
til it is done, nbout tlfteen minutes for
each pound, If a dripping pun Is used
the ment will requlro basting several
times during the first hour, For this
melt somo butter or somo good, fresh
"drippings" In hot water, remove the
pan from the oven and baste thor
oughly. Do not pour water over the
meat nor bnsto with clear fut. After
two or threo times thore will be
nougli fat in the pan for subsequent
bastings, Halt may be ndded during
the last half hour of roasting or after
tho meat has been well soured. To be
quite satisfactory a roust should
weigh at least live pounds. Less than
that the piece will be so small that by'
tho time it has been scared on all
sides there will bo very little center
portion.
i. 0. Hanson. ; t (tin MhI'Ihi
Wo nmlvo nu.v kititl hihI hivIc f wuiilnws v t nm
glnns of any sic on hand.
Medford Sash & Door Co.
A CHAFING DISH PARTY
Anothor ploanuro thnt comoa to
tho hofno llBhtod by Elootrlolty la
thoimo of an Elootrlo chnflnff dlah.
'Ao n monna of nmusomont, tho olmf
Inff dlBh hno moro dollhto atorod
nwny for Its poaaooaor than almost
any othor artlolo In tho homo. Moronism-
it- in imnful. A dainty lunchoon
oraf torthothoatro party, In faot moatof tho In
formalnffalraat homoaroonhancod by Ita ubo.
It oan bo attaohod to any olootrlo light aookoL
ROGUE RIVER ELECTRIC CO.
BOOM IN
BUICKS
Five Sold in Two Days
Evorvbodv wants ono tho host enis in tho valley
for the money. See the various sizes now on exhibit at
ITodson's Garage. ' '
MODELS 16 AND 17
MODEL 16, $1900 F. O. B. PORTLAND.
This car may have equals for power, performance and
speed, but if so they will cost at least $1000 more
than the Buick. " SM ' : -
THE FAMOUS WHITE STREAK
In Rumblo, Surrey and Toy Tonneau.
Jk. I
ill Nit-iL
J UJiSiJUH I I M ii im 1 1 ii III
i ..i .... 1 1 .ni l mi "to
. , $1100 Jr. O. B. PORTLAND.
The trimmest, staunchost small Touring Oar on
market.
Medford
Buick Co.
Tou Velle, Manager
Hodson's Garage, Medford
1
t