Medford mail tribune., May 31, 1935, Page 16, Image 16

PAGE TWO
MTJrFORD MAIL TRTBUXE. rEDFOP". OR EG OX. FRIDAY. VAY M, in?,.".
RAISING OF FROGS
PAYING INDUSTRY
Tried In Louisiana and Wis
consin Life Cycle of
Jumpers Interesting Study
for Nature Class Students
WASHINGTON. D. C (Spl.) One
of the earliest harbingers of prln?
1a the clack and rattle of tiny frog
voice from wayside broolta ani
marshes. Students m nature-stu-ly
classes go forth to jiklm Jelyliiee frogs'
ejfgs from woodland ponds and brlnr;
them back, for the scnool aquarium
Then someone always sugcats: "Frog
le8 bring good prices at restaurants,
and the shins are used In making
book covers and fine glue. Why not
start a frog farm?'
"Prog farming has been tried In
both Louisiana end Wisconsin, but
It is not yet a paying 'Industry.' "
ays a bulletin from the Washington.
D. C, headquarters of the National
Geographic society. "Recently th
New York state department of con
servation warned Investors to be on
their guard following the publication
of commercial circulars urging peo
ple to go Into the business of rais
ing frogs for the market. The U. S
bureau of fisheries likewise is skep
tical, declaring 'success In artiflcii.
propagation on a commercial scaU
still awaits realization.' It should be
kept in mind also that It requires
from four to five years for a fro?,
whose legs are edible, to reach adult
aide.
Frrh Absorb Water and Swell-
"A female frog may lay as many
as 240 eggs." says a communication
to the National Geographic socletj
from Doris M. Cochran.
The eggs are deposited tn small
masses on water plants or on sticks
or leaves lying In shallow water. An
cg consists of the yolk the round
black center and the vltalline eu
velope the surrounding transparent
membrane which begins to absorb
water as soon as the eg is laid, and
thus immediately swells to several
t'roes Its original sire
' But already dnnger besets the germ
of life growing there A gray fun
gus or mold may penetrate the en
velope, sprout upon the yolk, and
thus cut off the life of the little frog
before it !-.os well begun. But If fat.?
Is kind and conditions are fuvorabla. 1
the central yolk at first a single colt.
blns at once to grow, dividing Into
two cells, these Into four, thene Into
eight, nnd so on In the typical way. ,
"Under favorable conditions, th'J
tadpole hatches on the fourth day.
At first It is -a minute, flattened
yellowish object, with conspicuous
branching filaments. Its giils, at one
end and a coarse, rudclcrllke append
age, the tall, at the other.
Mut Dodge Many i:iienilcs.
"The little creature at this st&rfe
can barely wrlgle away from Its caM
off envelope, to squirm upward to
the surface of the water, where I'.
Instinctively seeks the shelter of foli
age and of the shallow water; tr.t
t this age it easily becomes the prey
of small fish and other ever-hungry
enemies.
"It powers of locomotion are very
limited, and It is unable to dart and
dodfie in the game of life and death.
s it will have to do when It 1 a
little older. It grows rapidly nt flrt
Hviig upon the nutriment from tlir
orU 1 nal vol k -sac now stored in IM
own abdomen.
"In a few days, when It mouth
parts have begun to develop. It nib
bles the 'scum' of green alae whlih
forms a dense mat over every sub
nietyed atone or pebble In the stag
nant pond.
"At this stato tadpoles are senv.
engers, nnd fortunate are they t'
find the crumbs that full from fit
rich man's table in the form of frag
ments of fish or other food left oy
larger and more careless banqueters
tn nature's storehouse.
"This rich fare fattens the tad
pole's body to rtdtcluous rotundity.
His tiny. Udlesn eyos stare solemnly
upward at the water surface, to whlcii
Sie must rush every few moments fr
a lungful of sir. ns his gills are bs
ginning to he tibsorhod and he Ins
had Mnoo to depend In r( rely upon hlr.
two nostrils, equipped with vslvrs to
keep them closed and watertight dur
ing his Mibmarlnc excurs.onl.ig. au.
mentd I'V splineulum, or breath
ing pore, on the left side of his body.
LOS ANGELES
(i! ROOMS
,yf ' til B AT H S
vQ Most
convenient
Sliest
accommodations
Oie finest
meals
Easy cfuir slwp Inspirinq bH
lorgc rooms with liaunous fitting?
tlnsurpossed service and luxury
ore yours at omarincjly low cost
Mar
HOTEL
GriH
Tavn
Coffee
Shop
EVICTED FAMILY COOKS IN STREET
t fir
f
1 tC'
tip-
1
Here's a family of evicted mill strikers at the Callaway mills In
Lagrange, Ga., eating a meal on the street aftei they had been forced
from their home under the eyes of national guardsmen. (Associated
Presa Photo)
"His tall has developed to a thln
of surprising strength and pliability,
for on Its power alone his safety de
pends in the increasingly bitter strug
gle to escape his countless enemies
"Before the tadpole ta many weeks
old a pair of budlike growths sprout
near the base of the tall, and shortly
these elongate Into a pair of hint)
legs equlped with five toes, whl:h
closely resemble those of the adu't.
"Some days after the legs appear,
the right arm comes out. Now the
little tadpole stays near the top of
the water nearly all the time and
seemi very unc cm for table, and no
wonder. His left arm Is developing
Just where the breathing pore Is D-
cated. As soon as It bursts throng h
his troubles are lessened, for now no
can hop out on the bank in true
frog fashion and breathe the air
freely; for, as we nave seen, his nos
trils have been functioning for acme
time as air-breathing organs.
Only the tall remains to tell of
his former aquatic habits. Day by
clay it, too. is absorbed into the body.
Just as were the gills In the veiy
early stages, until at last our little
frog la completely metamorphosed
and can go freely on shore with his
brothers to catch flies among the
plants bordering his ancestral pool.
It is now the end of July, an
for the next two or three munths his
only occupation is en ting and pre
venting hlmrolf from being eaten
enough to keep htm husy and on tho
alert every Instant.
"At the approach of the sharp au
tumn weather he is about hslf an
inch In length and half-grown. While
he has no voice as yet, tho mating
call of his elders may occasionally be
heard in the pool as late as Sep
tember, for fro;;s are nrMvn over a
long period of the year and the breed
ing season may be said to irst from
April to .September, reaching a peak
at sev e:il different times, as wnnn
weather and heavy rainfall favor it.
"At the onset of winter everything
Is silent, but with sleep, not de.iti.
Near the borders of the pond, burled
under loi-s and stones In the mud,
the little frog's have begun hiberna
tion for the winter. A wise provision
of nature slows down their Itfe proc
esses to suit them to the complete
inactivity and apparent inanition.
"In their summer activity, more
than a lew moments' enforced sub
merv;enco In wtiler would have drown
ed them. Now, In hlbernMii.n. they
can pass a whole winter beneath the
mud bectiuse they are not brent hinr.
Sometimes, Indeed, a warm spell o
weather In midwinter is sufficient to
wake them from their lethargy, and
their clicking calls may be heard in
nearly every 'month of tho year m
aome of our southern states, where
the winters are not severe. But thi
energizing warmth of the returnliv
sprtiid c:ilH them to another cyrle of
singing ard matin, and so life iT"S
on in tiic little p-xl in the wood
la ml."
"KK'KKltN!CK
Underwarmems that fit n
Et lie i w y n n B. 11 of f m a n n 's
COAST SCHEDULE
United Atr IJnes announced an
Important expansion program for its
Seattle-Medford-San Diego alrmal'.
paasenger route wheu W. A. Patter
son, president of the company, au
thorized operation of a third dally
round trip schedule on th Pacific
coast airway, four daily round trip?
between Portland and Seattle and
nine daUy round trips between San
Francisco and Los Angeles, effectl7e
June 1.
The three dally schedules on the
1300-mile airway, which serves all ma
jor seaboard cities m Oreon. Wash
ington and California, and the addi
tional Inter -city operations call fn
nearly 8,000.000 miles of flying a year
on this one route substantially more
than ever before scheduled for the j
Pacific coast.
In a statement received by L. O.
Devaney, field manager of United Alt
Lines, President Patterson pointej
out that this expansion program fol
lows passage by the house and In
troduction In the United States sen
nte of legislation which will perm'.t
United Air Lines to continue to op
erate both a transcontinental snd
a coastal route. Legislation passed
a year ago would have forced UnltM
to give up Its coastal route June 1,
but this I'sn will be removed if legis
lation now recommended for passage
becomes law. !
The new schedules provide for over
night service between Seattle. Mel
ford and San Diego in both direc
tions and for two daylight trips in
both directions. One trip, leaving
Med ford at 11:05 a. m.( will arrive
In San Trancisco at 3 p. m. and Li
Aivieles .it 4:17 p. m.; another leav
ing Med ford at 6:20 p. m.. will reach
San Francisco at 9 p. m. and Los
Ant-;elen nt 11:17 p. in., and the third,
lea v In, here at 12:1. a. m., will ar
rive In Sun Francisco at 2:55 a. m.
los Angles at 5:50 a. m. and San
Dle,-o at. 7:34 a. m.
Northbound trips leave Med ford at
5:30 a. m 2:07 p. m. and 5 07 p. m..
arriving m Portland at 7:05 s. m .
3:43 p. m and 6.42 p. m.. and In Se
attle at 8:25 a. m, 5:07 p. m and
8:03 p. ,n., respectively.
"With Unlted's extra service on thf
Pnctflc coast, the company will offei
the fastest and most frequent Inter
national service In the world as this
line extends from Vancouver, B. C,
to Anus Callente. Mexico,' said De
vaney. "All schedules will be flown
with the three-mlle-a-mlnute, twin
enfiined PocIiims. United expects to
carry 65.000 pA.setwcrs oil tho coastal
airway this year."
OQ PURE
PARAFFIN - BASE
Over 20,000 mile, of ro.id
Xt hive shown tht TRITON:
Has longer life thin cutera
or western oils.
Reduce! cvhon ind stuJky.
Reduces entine weir ftm
22 to 43.
Is more stable in use.
Try TRITON. 30c quirt
thousinds of service stations.
FECI, MYSTERY
Tl
IN JELLYMAKING
Chemists Would Like to
Know More About Ele
ment Which Appears As
Fruit Nears Ripe Stage
To make fruit Jelly you must have
pectin. But what is pectin? Is there
a bit of mystery about It to you
even If you have made hundreds of
glasses of beautiful Jellies? Chemists
say "the formation of Jelly depends
almost entirely upon the application
of the laws of chemistry, more spe
cially the laws of physical chem
istry." And they admit they would
like to know more about pectin than
they doyes, and about "applying
the laws of chemistry" to Jelly-making.
So there Is scientific consola
tion for any troubles you may have
in getting your Jellies to "Jell."
We know from the chemists, how
ever, that pectin Is a Jelly-forming
substance which develops In fruits
as they grow and ripen. In very green
fruits there la little pectin, but there
is a substance that gradually turns
to pectin. When the fruit is fully
ripe the pectin begins to disappear
changing chemically into still an
other substance and losing Its Jelly-
making power.
I'se Kipe and I'nrtpe
So for Jelly purposes you choose
fruit that Is nearly but not quite
ripe, in order to get the most pec
tin. Then, because ripe fruit has more
color and flavor, you use some ripe
with the underripe fruit.
Three things are necessary to make
fruit Jelly pectin, fruit acid, and
sugar. The best fruits for Jelly, says
the Bureau of Home Economics of
the U. B. Department of Agriculture,
have their own acid as well as thMr
own pectin, so all you need to add is
the sugar. This Is true of tart ap
ples such as Wlnesap, of crabapples,
currants, grapes, gooseberries, or
plums of the Wild Ooose type, all of
which make beautiful Jelly when you
add sugar to the juice.
Some good Jelly-making fruits,
however, lack the necessary acid.
Some blackberries, raspberries both
black and red. ripe Concord grapes,
plums and quinces have plenty of
pectin and fine flavor Tor Jelly, but
not much acid. To get your Jelly
from these fruits, you add a little
lemon Juice the rule is, 1 tablespoon
of strained lemon Juice to each stan
dard measuring cup of fruit Juice.
Some acid fruits, on the other
hand, have not enough pectin of
their own to make Jelly. This Is true
of strawberries, cherries, and peach
es, it is true also of rhubarb, which
though not a fruit, has a fine acid
flavor for Jelly. To make Jelly of rhu
bard or the acid fruits that lack pec
tin, you add pectin extract, which
you can either buy, or make for your
self from apples (using skin, core and
all), or from the white Inside skin
or oranges or lemons.
All Will Jell
There Is probably no fruit from
which you can not make Jelly by
adding either pectin extract, or acid,
or both, with the sugar that Is need
ed. But this fact makes It Important
to guard against uisng so much pec
tin extract and sugar that you mask
the delicate flavor of the original
fruit. Another way to make Jelly of
the frul ts that do not have much
pectin is to combine them with fruits
that do have It, choosing your fruits
for flavor and color us well as for
the amounts of pectin and acid In
the combination.
In such combinations, of course,
you must have one fruit that Is rich
In pectin, and you must have acid
enough, either In one or both of the
fruits, or by adding some. Lemon
Juice is the best acid to add because
you need so little and the lemon
flavor blends well with almost any
other fruit flavor. But you also con
sider color and flavor other than
acid, and choose your combinations
of fruits accordingly. Currants and
raspberries are good together, so are
raspberries and gooseberries; grapes
and crabapples; apples and quinces,
cranberries and quinces and in theBe
combinations you have pectin and
acid, as well as good flavor and color
Test Is Ticklish
So much for tlie materials for your
Jelly. Then c.aie the science and art
of making tt. There are special di
rections to follow, of course. In pre
paring the fruit and straining off the
Juice. Then you cook the Juice, with
sugar, to the point where It meets
the "Jelly test" a very delicate
point. To recognize it takes a trained
eye and skilled Judgment. The Bu
reau of Home Economics says:
"For this test, dip a large spoon
Into the boiling sirup, lift it up and
let the sirup run off the side of the
spoon. As the sirup cooks down, it
reaches a stage when It no longer
runs off the spoon In a steady stream,
but separates Into two distinct lines
of drops, which 'sheet' together. Stop
the cooking as soon as the boiling
sirup shows this 'sheetlng-off."
Some Jelly makers use a tempera
ture test that Is, they cook the Juice
; to 219 or 221 degrees Farenhelt, and
at that point the Jelly Is supposed to
be ready to pour Into the glasses.
But the Bureau of Home Economics
does not consider temperature tests
a safe guide. The temperature Is not
always trne same at the Jellying point.
It varies with the kind and condition
of the fruit.
There are many reasons why It Is
best to work with small lots of Juice
at a time about 8 to 8 cups, good
Jelly makers advise. This quantity of
Juice with the sugar bolls down
quickly to the Jellying stage. nd
short cooking holds the fresh fruit
flavor and color and makes Jelly of
the best texture.
Color, Flaor important
What you want In your Jelly, says
the Bureau, besides a delicious tex
ture, is "a bright color and delicate
flavor, characteristic of the fruit
from which it is made. When turned
out on a plate, a mold of Jelly should
be translucent and should hold itt
shape but quiver when the plate is
moved. Jelly should be so tendei
that it cuts easily with a spoon, yet
breaks with a sharp clear line."
WINDOW GLASS We sell window
glass and will replace your Droavn
windows reasonaoly- Troworldge Cab
inet works-
Season Opening
of the ROGUE ELK RESORT
Saturday, June 1st
Your old friend and caterer. Fred McDonald, his recent
ly taken over this famous place and Is adding signifi
cant features for your hours of relaxation ami pleasure.
Ml SIC AND ns in;
Two finished Negro cheis. noted fr I he evrellem e of
their special Southern foods have been employed.
Dixie Chicken Dinners -
Plate Dinners - 05
Make reservations for opening night now !
Schilling
4 Pure
it .11 y
yaniila
rV the la
of
1'
Take A Tip
from those who have enjoyed the refresh
ing drink
The Exhilirating Drink Import
ed from South America
lied or piping hot. Mutle Is drllxhllillly different
Takes the pluce of tea or rnfiee and Rives a new feel
ing of visor, health and clearness of mind In other
unnl Matte makes ton feel like a MILLION DOL
LARS. Itteh In flavor, pungent aroma, deep satisfy
ing goodness That's what yon want III o drink and
that's what you Get In this famous South American
".MATTE."
ORDER MATTE NOW
Why not try till drink, imported from South America
. . . Here nre the moderate prlres:
i; Hi. 1.-c i-i lb. toe 1 lb. 60c
ihs. si.no 5 ns. i.oo
YOI'lt can of Matte will he sent C'.O.D. or upon the re
ceipt of check, money-order, stamp!! or cash MMit to
IVANHOE
fim,iuj.i
Vt. .-'
jr ' :
el
Box 774 Medford, Ore
3
"I'm glad that you like the new drapes and interior finish of my heme. I've paid
for every bit of it by selling odds and ends of things I've stored away and never
use. Mail Tribune Classified ads certainly brought ready buskers. You girls
probably have lots of things packed away that someone else can use. Why not
advertise them in the Mail Tribune and have a little extra spending money.
Classified ads cost so little and I've always had splendid results. Ycu can either
give your address or phone number or place a "blind" ad so that answers will be
sent to a box number at the Mail Tribune office that service costs no more."
F .-: V )- "V .i'I A'',l'V',' VC-X; ; ' .s v.v. 'row, as-
I
llililililiMSill
' ' - w
MVr"'t fi -
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g'"i'f"- fV'iiii-iiimiiSiVitii'" a" i- ifi 'v
?4 : :i'-H;
Extra Spending Money For You!
00K over YOUR accumulated possessions there are
undoubtedly a number of articles that others are looking
for every day and what finer way is there to get a little spend
ing money for "extras" around the home or your own pleasures.
MAIL TRIBUNE
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