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■■■? VJ . sit The Barnwell People-Sentinel, Barnwell, S. C- February 22,1934 EXPERTS AT ODDS v ON PULLETS, HENS m. Tests Show Older Birds Are the Best Breeders. There Is a vast variety ano differ v •nee of opinion as to the use of tha more mature pullets as breeders or the use of hens for this purpose. Ohio’s experiment station seems to have found a difference in the mortal ity of pullets from pullet matings and pullets from hen matings greatly In favor of the latter.V These Ohio find--' Inga of excessiye mortality, running as high as 60 per cent with, pullets from pullets, pullet breeders not se lected or culled, a promiscuous breed ing flock, would not, fn the majority of cases, agree with the practices of poultrymen In general. However, this test did not attempt to prove that there -are not docks throughout the country which have and will produce layers from pullet- bred pullets which layers In the first year will show a much lower, mortality and will produce eggs In profitable Quantities. Many poultrymen hold to the be lief that pullets, In perfect health and full egg-lay are far more desirable as breeders than hens that are run down from "tnfavy yields and, therefore, aaore susceptible to disease. On the other hand some poultrymen believe that hens that have successfully passed a year of heavy yielding are more desirable for reproduction purposes. Breeding, pens will soon be arranged for spring reproduction purposes and some of these pens will become the tests for proof of success-or failure both as to the use of young or old birds. Depreciation, Labor and Mortality, Cost of Eggs The three big items in the cost of producing the $12.QQ<XQ00 worth or more pf.eggs that Illinois farmers sell •very year are feed, depreciation, which Includes mortality, and labor, according to records which twenty poultrymen kept during the past year in co-operatton with the extension serv ice of the College of Agriculture,. Unl- Ttrsity of Illinois. Any flock owner who cilfs down on these items therefore will be going a long way toward getting a wider mar- fln of net return out of the cash that he receives for his eggs, it is pointed out by H. H. Alp, poultry extension •pectalist of the college. — ' ’•Probably the best opportunity to reduce feed cost is to Improve the av erage egg production of each hen In the flock, as the good layers eat but little more feed than the medlocreJay.- •rs. To<r'mnny flocks carry about 20 per cyit—defaulters—hens that start laying and then quit—and It.is this class of birds which runs up "the feed cost of a dozen, eggs.” Sauces of Superior Flavor f*’ ■ v* Problem of Lumps in the Ever-Popular Cream -Con* ' coction DisposecLOf; Otber Recipes That May ..... Be Relied On to Win Approval. ? ^ A somewhat discouraged housewife tender. Cut.lt Into slices two Inches addressed this question to an au thority on matters culinary, “Why^ls it that whenever 1 make a cream aauce It always- becomes lumpy?'* and is thus advisecTr / ~ ‘T can answer that by giving you the sample method which I use my self for cream sauce. I melt the but ter, remove It from the fire, and stir In the flour and seasoning. When this is absolutely smooth, I pour In graudaliy, stirring, as 1 do so, about half the amount of cold milk called for In the recipe. 1 then put the saucepan back over the fire and stir the mixture until It Is smooth. I add the rest of the milk and continue stirring until the mixture is smooth and thick. I then let It boil about two minutes, stirring occasionally so as to prevent it sticking. In case I make more thqn two cups of white sauce «t one Hme I-heat 41>e mHk in order to save time and the labor of stirring fl&r a long time. It seems to me thnr two rnTnures’ bollihg Is longj enough to produce a good flavor —that is to say, to get rid of the raw flavor which uncooked flour has. If you have plenty of timj you may cook the sauce in the top of a double boiler over the direct heat, and after It thickens set It over hof water and cook ten minutes. Be sure to keep It covered during this period. “Many other sauces may 'be made by this foundation method. If a bit of onion Js cooked with the butter and a well seasoned stock Is added long and half an loch wide, sliced Ane. Add butter. Chop about ouv «t|uurt inch of lean ham very fine, and add. Brown In a saucepan two cloves of garlic, choppecT fine, with three sprigs each of thyme and bay leaf, minced V|sry fine. Add tomatoes. Season ill to taste with salt .and cayenne pepper. Let this cook 15 minutes, then <add the tripe, and let all cook for 25 minutes. Season to taste, and serve hot Whits Sauce. S tablespoons butter ■ I tablespoons flour ... : >4 teaspoon salt Pepper ^ 1 cup milk Melt butter, stir In flour and sea soning and when well blended add milk gradually. Stir over a- low fire until smooth and thick, and boil two minutes. s a BILIOUSNESS Soar stomach Aas andheadacha duM jid> 1 CONSTIPATION MM When « Child Wont Study 2 ©, Bell Syndicate.—WNU Service. NIGHT NOT BEST TIME FOR STUDY, SAYS EDUCATOR Instead of,the milk, you will have a brown sauce which Is appropriate for serving with meats. If yqu use water instead of milk, and flavor the sauce with lemon Juice and ^eitra hutterTyop wilF have a very good fish sauce. If you use tomato- pulp, which has been cooked with onions. Fresh Eggs Are Best Needless to say, eggs Intended for hatching should he set as soon as poa. Bible after they are. laid. Not alone because the new-laid egg hatches ear^ Her than the egg which Is kept a couple -of weeks, but because th« longer an egg Is held the more evap oration takes place, which subtracts its vitality. Furthermore, in-holdlng eggs there is always the danger of unfavorable Influences. For Instance, -If. the eggs are stored In too low a temperature the chilling is likely to Injure them. If they are stored where it Is too warm, the development of the germ Is apt to start and later die. A temperature of from 50 to. 55 de grees has been found to be the best. Eggs should not he held over two weeks ITbay leaf and a few cloves and then strain you will have a very good to mato sauce. If you use three-quar ters water antTbhe-quarter vlriegarT and* season with mustard and a lib eral. amount of sugar, yon will have a sauce whlck is particularly'good to serve with ham. Ham fat may be used instead of butter. “To go back to our original recipe for white sauce, you may make It richer and more colofful by stirring a little of the white sauce mixture Into an'egg yolk or two and return ing this to. the original mixture to bent well and to heat. If you add to this s little lemon Juice you will have a good Imitation of hollandaise sauce. Another delicious variation of this same sauce may be made by using half cream and half milk, as well as the egg yolk. To the plain white sauee-you mayndfl mlhfe^T cooked” onions or grated cheese, or a little anchovy or sardine paste. These sauces go particularly well with poached or hard-boiled eggs.” Tomato Sauce. 1 teaspoon chopped onion - 1 bay leaf 2 tablespoons flour - % cup water 1 cup tomato (stewed or strained) \2> Moisture in Henhouse Moisture In the henhouse is not In Itself a bad thing, for it appears that poultry can be as comfortable in A damp a* In u dry atmosphere, pro vided the temperature Is uniform and comfortable for the birds. Neverthe less, wx one likes-a damp poultry house, because the temperature, under practical conditions, usually varies con siderably, and a low temperature with • damp atmosphere Is a poor combina tion.—Wallaces’ Farmer. * Pepper 1 teaspoon salt Cook the onion and bay leaf in melted butter until golden brown. Remove from • * fire, add the flour, and stir until smooth. Add the wa ter. tomato and seasoning. Boll three minutes, stirring constantly. Strain and serve with cooked meats or fish. Sugar may be added with the seasoning. - Tripe a la Creole. 3RAS-DOUBLE A LA CREOLE 2 pounds of tripe 2 onions 1 tablespoon of butter 1 square inch of lean hani S cloves of garlic 3 sprigs each of thyme and bay leaf 2 pound cans tomatoes Salt and pepper to taste A dash of cayenne Clean the tripe well and boll till The proverb that “one hour’s sleep before midnight is worth two hours’ afterward,” usually is Yidiculed by physicians. Most of them maintain that while eight hours’ sleep is necessary at some time during the twenty-four, It makes littlp difference whyq it is ob- tained. A recent German Investigation tends, however, to cast doubt on this medical opinion and to confirm the anjlepi proverb, says - Diy E-. JL Free, In his Week’s Science (New York): r- ^Div-Theodor Stockmann, princi pal of a school in'Duisburg, noticed that one of bis pupils was falling be^ hind In school work, and was.hecom-_ Ing more and more lazy and sleepy. “Inquiring. Into- this young man’s sleep habits, 'Boctor Stockmann found that he was studying late at night and sleeping late la the morn ing. Change of this habit so that the pupil slept before midnight and woke, very early In the morning to study caused remarkable improve ment In school work and In health. Doctor Stockmann then tested the same Idea on seventeen other pupils, averaging about nineteen years old. All turned out to be In better health and to do better school work when they\ habitually got four or five hours’ sleep before midnight and .got up at three or four o’clock In the Ttrornlirg Tbrdo IBelFitudylng. “Two pupils who worked part of the day also found themselves In bet ter health and more successful In their studies when they went to bed immediately after supper and did their school work between midnight and dawn. His observations also suggest. Doctor Stockmann reports to the German medical profession, that less than eight hours’ sleep may be enough, at least for young people, provided all of It Is obtained before midnight.”—Literary Digest. **Kept after school r* And it isn't the child’s fault, or the teacher’s. His mother is to blame. How can a boy get his lessons when his senses are dulled day after day by dosing with sickening purgatives? When a child’s bowels are stagnant they need help, of course But not some drastic drug to upset the stomach, perhaps weaken the entire system; or fonn the laxative habit. On- the right, parents will find a . bappy solution orthls problem: It’. Worth It An-active Imagination la worth having, but it Inflicts worty on you. Here’s a boy who gets good marks, has time and energy fob play He is never ill, hardly eyer has so much as a cold. When he does show any symptoms -of being sluggish, his mother knows just what to do. She gives him a Utile California Syrup of Figs~and that u all. 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