Cheraw chronicle. (Cheraw, S.C.) 1896-2005, March 18, 1915, Image 7
TO PREPARE AND
USE-VEGETABLES,
AGRICULTURAL DEPARTMENT
EXPERTS GIVE RESULTS OF
STUDY AND EXPERIMENT.
COOKING GREENS AND ONIONS
!
Particularly In the Spring Should
Greens Be an Important Part of
the Diet?Some Ways of Serving
Onions.
(Prepared by the United States Depart- 1
ment of Agriculture.) I
Notwithstanding the low fuel value
of the leaves and stalks of plants that
are commonly served under the name t
"greens" the thrifty housewife recog- r
nizes the necessity of supplying her f
family with this type of food. Partic- e
ularly in the early spring will she sup- ?
ply her family bountifully with them, 1
as they are very welcome after the c
winter diet of canned goods, dried
vegetables and root vegetables stored
in the cellar. A double purpose may t
be accomplished in the country home i
by the use of wild greens, namely, <
freeing the ground from weeds and 1
providing food. The common dande- 1
lion may be used in this way. i
The dandelion is cut close to the f
vpniinrf hofnra thA flower bud has ex- 1
panded. When it is desired to root
out the plant from a lawn, the entire |
root must be dug up; if simply the
top is cut off, the dandelion grows |
again and in a larger head. The slightly
bitter flavor of the leaves is not
disagreeable. The roots furnish a
bitter extract often used medicinally,
_ particularly in the domestic medicine j
of early tiifles. When cultivated, the t
dandelion is milder and more tender, ]
and may be used as salad, as may the (
very young wild plants. - (
Asparagus is a long-lived, easily cul- ]
tivated delicacy, and it is strange that ,
any farm should lack it. Many an \
asparagus bed does good service to j
the second and third generation of (
owners. It chn be cooked in many f
ways. As is the case with most green i
vegetables its delicate flavor 1b spoiled ]
by overcooking. It should be cooked ]
only long enough to make it tender. ,
Spinach is a favorite form of greens ]
and is seen in city markets most of x
the year. It can be grown easily Id j
any garden. A French proverb calls ,
it the "broom of the stomach," and it f
appears to be richer In iron than most ]
- - - - -?
common iooas. xne leuuerent iwnco
may be served raw as a salad.
Lettuce makes an excellent "green"
WJ ittf ZGotiM& although Americarffionw^
^ wives seldom realize this. In Europe
the tougher or outer leaves of the let*
tuce are used In particular In this
way. Care should be taken to see
that such lettuce is not overcooked.
Rhubarb is another plant in which
the leafstalks are the useful portion,
though it may from its use be classed
as $ fruit rather than as a vegetable.
The various acids and other flavors it
contains are acceptable in the early
spring when it is at its best. Later
in the season, when the stalks are
? tough and fibrous, the juice may be
extracted for jelly making. Because
it contains some^ oxalic acid the use
of rhubarb is frequently forbidden to
persons of gouty tendencies, or with
certain other diseases.
The Useful Onion Tribe. *
Onions owe their flavor to a vola- j
v tile, oil-like compound containing sul- 1
^ phur. They are very suoculent, but *
nevertheless supply some nutritive 1
material. Many varieties are grown
by American farmers and gardeners, 1
and the crop is a very important one. 1
The tiny pearl and button onions are '
convenient for salads or pickles or for *
the hint of flavor wanted where a (
wnnM Ko fa * tnn miinh *
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The white-skinned Egyptian onions
are usually a satisfactory variety.
There are many onions in the market
which are strong in flavor and tough,
and justify the prejudice which the
undiscriminating have against all
onions. In general, the greenish yellow
and red types of onions, owing to
their texture and flavor, are lesB satisfactory
for cooking as a vegetable
than those of lighter hue.
Onion tops, like the stalks of wild
leeks and chives, can also be used for
flavoring, especially the sprouts that
start when the bulbs have been kept
in a warm room.
Preparation of Onions. ]
To prepare onions, peel under wa- (
ter so that the volatile bodies which ]
affect the eyes may remain in the wa
ter and be kept from scattering.
Where the onions are especially strong
or liable to prove indigestible to any- j
one, they may be put, after peeling, ,
into boiling water, to each quart of
which one-fourth teaspoonful of bicar- ]
bonate of soda has been added. After ,
letting them stand in this water half ,
an hour, drain and boil in plenty of ]
salted water from one half to two ,
hours, according to the nature of the
variety in hand, changing the water if ]
desirable. (
Often it is wise to take off one or ,
two of the coarser layers next the
outside skin and reserve them for fla- ,
voring soups, while a part of the ten- ,
der succulent center may be reserved |
tor a salad. In cutting up an onion
for seasoning hold it with a fork so
that the onion odor will not get on
the hands. ,
Methods 01 Cooking. j
The water in which onions are
boiled will contain much flavor, and 1
some of It may be reserved to flavor
soups, either milk or stock.
Any strong variety of onion is much
mproved for the table in spite of loss
>f nutritive value if the water is
jhanged several times during the cookng
process. Milk may be used as the
nedium for final cooking.
Fried Onion*
Fried onions may be prepared in
sither of two ways: (1) Saute sliced
mion in olive oil, butter, or other fat
intil golden brown and tender; or (2)
'ry a few pieces at a time In deep fat,
et them remain in the hot fat until ,
hey are crisp, like Saratoga potatoes,
jut do not let tnem Decome too Drown.
[Jse to garnish meats or add to soups,
>r combine with potatoes, stewed
jeans, or other vegetables.
Stuffed Onions.
Parboil large onions, remove cen;ers
without breaking other layers,
ind stuff with seasoned crumbs or
neat, and bake until tender.
Onion Custard.*
Cook onions until tender; . drain
horoughly; pour over them & custard
nixture made of one egg, one-half cupul
milk, salt and pepper to taste, for
sach half pint of onions. Bake gently
ind serve as a vegetable. In southern ,,
Europe this dish is popular cooked in
i crust, like small custard pies.
Onion Souffle.
Chop cooked onion fine or rub
hrough a coarse strainer; combine
vith equal quantity soft bread crumbs
>r half as many dry ones; season with
jutter, salt! and pepper. For each
lalf pint, beat in one egg yolk and fold
n one stiffly beaten white. Put in
imall dishes or in onion cases and
Jake gently until firm.
aUTltHT WUKK, IS A rVLLLL
mmense Bowls Made by Indians of
the Amazon Valley Cannot Be
OuoJicated.
?.
An expert has declared thero is no
din or oven in this country, probably
lone in the world, large enough to
>ake the largest of the big. pots dis:overed
in the Amazon valley, samples
>f which are now on exhibition at the
Vluseum of the University of Pennsylvania.
The clay used also has
troused much curiosity. When a
>iec!e of the edge was clipped from
>ne of the big bowls the material was
shown to be a black, flinty substance.
[Jndeniably it is clay, but of a kind
lever seen before .by archeologlsts.
Potters are astonished at its remarkible
strength. The large bowls are
ess than half an inch thick, while
some of the smaller ones, a foot or
fourteen inches high, are as thin as a
iheet of newsDSDer. An idea of their
strength may be gained from the
knowledge that they were transport3d
about .ten thousand miles before
reaching, the museum, and . only & few
>f them were broken, though all were j
hat knew nothing of packing breHHj
The Indians who made these wond^V
!ul pots are as mysterious as then
vork. Doctor Farrabee wrote tha
:hey were absolutely devoid of any i
raditions, and had no idea of where i
hey came from. It is known, however, i
hat they cannot have been in Peru
nore than about five hundred years.
The larger bowls give out a metallic
sound when rapped. One not seeing
he substance would say at first they
vere made of painted copper. Each of i
;he two big pots would hold four or i
ive tons.
Schools for All Tastes.
The folk schools of Finland are paricularly
fine, with their cooking departments,
gymnasiums, manual trainng
and needlework. Every school has
excellent bathing facilities, and the
poorest children are fed at the schools,
rhere are little zoological museums in
nost of the schools. There are so
nanv varieties of schools, besides the
oik schools, elementary and higher;
here are lyceums, schools of forestry,
>f agriculture and of navigation,
ichools for training teachers, commer:lal
schools, technical, music and art
jchools, etc., says the Christian Herild.
There are three little garden
schools in Finland, where boys as well
is girls are taught cooking. "They
nust learn to cook what they grow,"
said one of the teachers. The dairy
schools are particularly interesting,
lairying comes second among the inlustries
of Finland. The pupil must
lave worked for one year at a butter
actory before he or she will be adnitted
to the school.
Customs of the Bedouins.
Such pride has the Bedouin in his
weapon that even in his leisure hours
he sits fully armed, examining and
cleaning each piece in turn, making
himself accustomed to carrying their
weight.
From the time that he is eighteen
years of age until he dies of old age
he is more or less looking out for new
wives.
By law Mohammedans are never allowed
to have more than four at the
3ame time, but they easily evade this
l-w 1 J I.
leguiauuil ujr UlVUlblug uuc, nuivu
means sending her back to her parents.
This is often because she has borne
him no souls, and it happens that the
Did sheiks almost always have young
wives.
Just as it is allowable with them to
steal camels, so the young men help
>ne another to 6teal wives from other
:ribes.
Reparation.
Hi^pital Nurse?This bed you're in
was endowed by Mr Scads, the great
philanthropist.
Patient?Wic. it was his auto that
banged me up this way!?Judge.
LIVE-STOCK-FRUIT - DAIRYIN8-8AI
i
New Wrinkles
A
Progressive
Agriculture F11
TOLD IN AN INTERESTING MANN!
I
ESSENCE OF RIGHT SPRAYING
Mixture Must Be Slammed Into Tree
With Force Enough to Penetrate
Every Inch of Surface.
The very essence of right spraying
Is slamming the material into the tree
twigs, buds and leaves with forcB
enough to make it penetrate into every
quarter inch of surface. All the bark
must be wet with the solution. It will
oot do to wet the top surface of the
leaf apd leave the other untouched.
Both sides of the leaves must have
their spray bath of the poisonous mist
If the tree insects are to be routed satisfactorily.
,
Missing a few clusters of leaves and
twigs or falling to*get to one limb in
the top or in the center of a tree, will
leave a colony of the tree enemies big
enough to reinfect the whole tree in
a very short while. It should be all or
none, for anything less than a thorough
spraying is a waste of both time
and money and mighty discouraging
to boot.
You have to know the enemies yon
are going out to kill. In other words,
you have to know what to spray for,
*feen to spray and how to spray.
? ?
Results of Spraying With CoppeM.fnj|
8ulphur?Two Lower Apples Cams
Came From 8prayed Tree??Two
Upper Came From an UhspraydJ
Tree in Next Row.
"i' T - iv
Study all your tree enemies and gU
well enough acquainted with the!
that you know them when yon urn
them and know about when to 10<l
for them. This thin; of pulling ofl
the sprayer and starting In
miss" is not likely to be worth wn
It costs. Don't tr/ to fight tree ?im
mles unless you know what they^n
and when the Byn.yiMyhptidfl|
PThere are some of toeB
that can be successfully I
but a few days lr. every yeaHj^J
will have to learn to know
sight and to knov when these^Hfll
come, if you are going to rid yoyt
orchard of the pests. You ought to jra
ready for the days when they comfe,
because there Is little or no ume rw
prepare after the pests- make their appearance.
Learn to know the spraying
times and to be able to take f^ill
advantage of them,' and when they
come keep the sprayer going from
dawn till dark. Remember, yon oan
hardly ever kill the old or the adult
bugs with a spraying mixture anyway,
and that you must strike the
young ones to make any progress..
SECURE A SUITABLE SPRAYER
Any Owner of Fruit Tree* Can Pur
chase Pump Adapted to NeedsMain
Thing Is Force.
There are hundreds of different
sprayers and spraying pump types on
the market. Any man from the one
who owns half a dozen fruit trees in
his back yard to the owner of a thousand
acres of bearing trees can find a
sprayer suited to his needs. The main
thing Is to get one that will throw the
liquid with force enough to drive It
into the crevices of the bark and the
openings between the leaves. If you
J U " tr.nrora onH TTJCirfl
UCOU UiVI O 11UOD A UUOp bv n va a ? * ?
powerful pumps in order to do this,
why, then, It will pay you to get them.
And there Is another thing. No man
pretends to know all there is about
spraying. Every year some new discovery
is made. Some of these just
about revolutionize spraying as to certain
insects or certain trees. The best
method in 1914 may be out of date by
the spring of 1915. The only thing to
do is to keep Informed by reading and
by keeping in touch with the experiment
station in your state. Every
little while some fellow brings out a
shorter and better way of spraying
that saves a lot of time and money.
You want to keep up with these if you
can, for ?the whole science of insect
fighting is changing fast.
The chemical companies that make
spraying compounds can help you keep
J? o/v /.on iho TTnfted States de
partment of agriculture and your state
agricultural authorities.
Avoid Injury by Rodents.
To prevent Injury by mice or rabbits,
apply in the fall of the year a
wash made of one gallon of lime-sulphur
solution to eight gallons of
water, put on with a spray or brush.
This same solution, if applied to the
trunks of trees in May, will also help
to keep out the borerB, or at least
keep the beetles from laying their
eggs.
DDEIjfn-FIELD CROPS-SILOS-PIGS
r*M ^==~
' Making the
r
ND Farmers' j I
Business
J* Profitable
ER EXPRESSLY FOR OUR READERS
DEVELOPMENT OF THE UDDER
I Great Deal Pan Be Done to Correct
Faulty Udder by Method of Milking?Some
Good Ideas.
When it comeB to the show ring a
i great deal depends upon the symi
metry of the udder and its general
development For simple dairying
also a cow with a well-balanced udder
is better liked than one with an udder
lafge behind and small in front With
a fault like this a great deal can often
be done by the method of milking.
The quickest and best way to de>
velop the fore part of the udder seems
to be by keeping on milking the two
front teats longer than the hind teats
when the cow is beirfg dried. The development
of a quarter largely depends
upon the amount it is used, ahd
when the hind teats are not used, the
1 rear part of the udder naturally |
' shrinks in site, while the front quar- *
l ters, being used, retain their size and
, a better balance is made between
front and rear. ThiB is done very
! naturally at the end of the lactation
' period and by milking two weeks c;
, longer in front than behind quite a tl
: change can be made in the shape of h
the udder when the cow freshens a
again. a
In ordinary times the fore part of e
the udder can be developed somewhat h
by milking the front teats out about
I half, then milking out the hind teats y
entirely and returning to the front n
teats again to finish milking, but the fl
> moat effective method for developing
the front of the udder to give it .a p
better balanco with the bind part is b
to keep milking the front teata about t
ten days or two weeks after stopping a
milking the rear teats.
! KEEPING UP THE MILK YIELD ?
'.vl- "
\ Almost Impossible to Bring Cow Back
./to Her Normal Flow After It
' I | . Has Once Declined. P
a
1 Butterfat is scarce. The price is 1<
high, and is going higher. It will pay c
;toi produce more butterfat. but \t can'
aot be done by feeding the cows fall u
| daws,. cornstalks and timothy hay, n
Res P. M. Brandt in an exchange. It
HHbpQttant that the milk yield never a
^^Hllowed tot decline. It is almost im- q
^sjble to bring a cow back to her b
^Mfrnrriftrr It has rrra pmott- r
to decline- j.
ft is important that fall feeding be
^^ftnenoed now befo-e the milk flow &
ft:ut down by short grass and scant 6
; feed. Those' who are fortunate n
enough to own a silo Bhould give r
1 each Cow about twenty-five pounds of 1i
silage a day. Every cow should have n
ail the clover, alfalfa or cowpea hay fl
she will clean up. This amount will a
be about ten pounds a day if the silage
is fed. If silage is not fed, more fl
hay should be given. It is well to re- n
r?????? t<
1 + v I b
' "j tl
Good Milken.
member that cowpea hay Is one of the a
cheapest of dairy feeds. It
1 Cows giving over a gallon of milk tl
a day should be fed grain. A good '<
1 grain mixture is corn chop mixed with C1
bran or cotton-seed meal. Corn and rcob
meal may be substituted for the ^
chop. A pound of this mixture should t<
be given each day for every three a
pounds of milk produced. 81
The best of cows will not produce
milk unless fed liberally''on the right C(
kind of food. a
ai
FEED NECESSARY FOR COWS ?
e:
Lack of Sufficient Nutritious Food Of- P<
ten the Cause of Shrinkage in ei
the Cow's Milk Flow. 't
. w
(By T. L. HAECKER, Minnesota Experl- w
mfnt Station.1 ?1
It sometimes happens that farmers aJ
are in possession of extra good cows,
but not realizing the amount of feed
required by cows giving a large yield,
! they are soon allowed to shrin.c in
milk because the feed given does not *
provide sufficient nutriment. While ^
cows in good condition can, for a time,
give more milk than the feed provides, c
by drawing upon the fat stored in the a
body, yet if the cows lose in body y<
weight, there will soon follow an ab- 113
normal shrinkage in milk flow, and c?
also a decinase in the quality of milk e:
yielded.
Keep Cream Cool.
Keep the cream cool. It should bt, ni
is near 60 degrees F. as possible, if er
it is desirable to keep it sweet and lo
check bacteria action.
IMPROVING LAYING
Bk
v ^!piv?P
' Single Comb White
(By 'MRS. C. G. LANE.)
If you wish to Improve your flock
arefully, so you will know the hens
lat are the best layers, put these
ena into a house by themselves, with
rooster for each 12 hens. Feed them
good variety of food, make them exrclse,
and use the eggs from this
ouse for setting.
If this plan is followed from year to
ear, a great improvement will be
lade in the laying qualities of the
ock.%
if you are more especially raising
oultry for market, then select your
reeding hens for those qualities, and
he Improvement will be as great
long those lines.
A great deal is heard these days
bout purebred poultry being so
inch better than scrubs, and they cerainly
are a great deal more profitable
ban the usual mixed flock.
It coBts no more to keep a flock df
ure breeds than one of mongrels, and
flock of beautiful, high-bred fowls
)ok much better than one of all sizes,
olors and conditions.
This is an advantage, for the pleasre
oL their beauty helps ,us to take
lore interest in caring for them.
As regards their being more profits
ble, the pure breeds bred for certain
ualities are sure to have those qu'alties
In greater degree than fowls
aised Without any , regard ,to these
bints,
Thus fowls bred for generations
rom the best layers will lay more
ggs than others where this care has
ot been taken and the sgme is true
egarding the size, flesh and general
ible qualities. In the poultry busless
every extra egg and pound of
esh counts, so this alone makes a sufcient
reason for good breeding.
There will also be in the pure-bred
ock' a uniformity of size, which
takes a better looking crate of fowls
> send to market and the eggs will be
f the'same size and coloring, which
dds greatly to their appearance.
REEDING SEASON AT HAND
S0? Must Be Known to Be Fertile?
See That Hen Is Properly Fed?
Exercise Is Essential.
Setting time Is far on the way. A
sw Items may help the small poulter*
r to make a success of his period of
lcubatlon. First comes the study of
le egg. It must be fertile and should
e known to be this or mufh good
me will be lost Fertility comes
om the male bird, the condition of
le egg when It is put under the hen,
nd the condition of the hen herself
irgely determines the hatch. Back of
le egg Is the hen. She must be well
?d, or, rather, properly fed, or she
annot produce an egg capable of carring
the germ to a successful hatch,
[ens that are kept In too close quarjrs
or in unhealthy quarters are not
pt to lay eggs that will bring forth
trong and healthy chicks. Hens
lat are troubled with lice are in no
andition to produce good eggs, in
word, hens for producing eggs that
re quite sure to hatch must hare
esh air, cleanliness, exercise and an
ssorted and balanced ration. Any
telusive feed, constantly given, will
all upon the hen and influence the
?g for evil. Meats, clovers, green
>od of any wholesome kind are good
ith grain and soft foods. Fowls
ith free outdoor exercise are more
pt to lay fertile eggs than hens that
re kept confined.
Have Extra Coop.
It is well to have a single coop hangtg
in the breeding pen into which you
?n mi* tho ma 1a fnr ATtra enori fftfld.
ig, as many males will not get enough
i eat unlesB fed separately. It is elso
good plan to have such a coop when
)u are making close matings?one
ale to two or three females. In such
Lses keep the male shut up each day
ccept for a little while.
m.
Keep Chickens Busy.
A head of cabbage or piece of meat
ing on a string just above the chickis'
heads will keep them busy for a
ng time.
QUALITIES OF FLOCK
|mS[
% '. >Vv $ j
kmO MSH B^BCND
/ <- / .*,
^Plymouth Rock Cock.
| The farmer, in making a start in
pure-bred fowls, if he buys from large
poultry farms, should get what la
called utility stock, instead of the
fancy birds which are raised for show
purposes.
The utility stock is Just as well
bred, and perhaps !s better for pre?tical
purposes, but there is some little
fault possibly in the color of a feather
which disqualifies them for shotj purposes.
It need not be expensive to make the ' ^
change from a flock of mongrels to
pure-bred stock. By looking for the
Chance, one may often get a* few old R
hens from a neighbor who has the
desired breed. If this happens to be
a neighborly neighbor he will not
charge you much, if anything. In ad
ranee over tne maraei pnee, wubu u?
disposes of his old hens to make room A
for his pullets.
While perhaps these old hens are
not so profitable for him to keep m
the younger ones, still, you can afford
to keep them through the hatching
season, for the sake of getting a start
Then buy somewhere a good rooster
of the same breed to keep with them,
and yon. bare a good beginning.
Another way to get a start with
pore-bred stock is to get a setting of
eggs and raise the little chicks for the
foundation of your- flock.
If each year yoif keep all the pure* , / '
selling off the mongrels as you raise
the others to take their place, it will *
not be long before the entire flock
will be changed, and the mongrels' will
have disappeared from your farm.
Don't neglect to Introduce new blood
into the flock by a change of cocks.
Careless inbreeding will ruin the best v"_Vy' . Jj
flock that ever cackled.
Line breeding, if understood, can be
practiced to advantage, but it is more
trouble than the average farmer dares '
to take with poultry, and necessitates
several different breeding pens and
J confining the fowls in them. *
VENTILATE THE HENHOUSE
Cloth-Covered Window Will Permit
Air to Pass Slowly Back and Forth
Without treating Draft
A'tree is the natural home of '.ha
hen. She was not intended to live n
a house.
In housing a hen so that she will
produce eggs during the winter, we
have confined her in a home as tight
and stuffy as our own. Bui unlike
most humans, the hen wants fresh sir
more than she wants warmth.
In providing a home for the hen we
should protect her against storms and
cold winds bat we should take cate
that we do not exclude fresh air ind
light
One of the best systems of ventlia
tion, according to J. O. Halpln, College
of Agriculture of the University
of Wisconsin, is a cloth-covered window
which will allow air to pass slowly
back and forth without a draft The
cloth should be stretched on a hinged
frame so that the entire window may
easily be opened. The window should
be placed when possible on the youth
side of the poultry house. It will need
to be open a large part of the time, - '
being closed only during storms and
on the coldest nights.
Keep Dogs and Cats Away.
Dogs, cats or other animals should
never be allowed to visit the yard
where the hens are kept These animals
will frighten the fowls and causa
them to become wild and skittish. To
get the best results from your hens
you must keep them gentle and contented.
? 1-1 ? "nn
nvuiu vToiwavwwuiy?
Do not crowd the growing stock. It
Is the surest way to develop roup. The
chicks get overheated during the night
and catch cold. Better let them roost
out in the open than to keep them Id
too close quarters.
Prevent Drafts.
Cover the holes made in the poultry
house for ventilating with coarse trait
lap. This will prevent drafts.
-Jt
. ' fss