Historical Newspapers of South Carolina

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Im DiiNstritiofl Work MARY LEMMOI, Dimittritor MIRIE JONES. Attlttat The Drying of V 'egetables. Drying 1? a cheap way In which to keep vegeta >lea and it has this ad? vantage, that the vegetables keep well aaa requtro but little apace. Dried vegetables can often take the place of oanned. Almost all vegetables are blanched or given a light cooking In boiling water in order to change or coagulate the album uu uh matter and thereby prevjgvt the dried vegetables from teigig like hay. They are boiled from five to six minutes (except aa etated below) counting time from the moment the boiling commences. The vegetables are cleaned, rinsed and pre? pared before the boiling, so that they, after being dried, need only to be rinsed in cold water, then soaked In luke warm water and boiled as fresh vegetables. A wire basket Is very handy to during the boiling or blanching. The vegetables are placed in It and the basket then lowered Into the boiling water. A cheese cloth bag may also be used. After the boiling or blanching, the water must be drained off well before the vegetables are placed on the drying trays in the evaporator. (If It Is but a small lot, the atove oven may be used. The pans or trays ore then carvered) with paper. Bo met drying trays of galvanised wire netting mads to> tit the oven may be used. The trays or pans are cleaned by brushing with soda water and then rinsed.) The heat must, to commence with, be 110 degree* P. (or 43 C.) In? creasing to 13 5 degrees P. (67 C.) to 141 degrees P (63 C ), and the dry tog requires from 1 1-3 to almost three, sometimes four hours. 4) In order to take the correct tem? perature of the oven or evaporator for drying vegetables or fruits, put a ther? mometer in a cylinder glass filled with eweet oil. cooking oil, or olive oil, and eet In the oven. When the drying I* complete and while the vegetables are warm they are very brittle, but this will soon dlsapear with exposure to the air. Then they are packed away in tin or wooden boxes lined with parchment , paper and with parchment paper be . tween the layers (each layer about t-2 Inch thick). The dried vegetables must be packed closely und the box closed, not to bo opened until they are ready to be usod. Where tho climate Is very da>mp, a good way to keep the dried vegetables is to put them in small paper sacks, tlew 1th a string and then pain all over with melted paraffin, which will prevent the ab aorbtlon of moisture. Remember that vegetables lose In weight during the drying process. Beans. Alt varieties of string beana can be dried. If desired to dry them whole use only young string beans. Wash and string, put in wire basket or cheese cloth bag and blanch In boiling water from 6 to 10 minuteH, depend? ing on age of beans. If it is desired to preserve the green color, add 1-2 teaspoonful of soda to each gallon of water In which they are blanched. Drain well, spread on cloths or in the sunshine in order to remove surface moisture. Place on drying trays and put In evaporator or oven at 110 de? grees. Slowly Increase temperature to 140 or 146 (In about 1 or 1 1-2 hours) and finish drying at that tern* perature. They will dry In about 1 or 3 1-2 hours. If string beuns are a little older (half or three-fourths grown) wash and string, slice In 1-4 Inch strips crosswise with knife or vegetable sllcsr. blanch six minutes und dry as above. Old string beans (not ripe) are hulled or shelled, put in boiling water six ml%utes and dried. Wax beans are trest*d like string beans. Lima beans, if v >ung and tender, are Manched 6 to 6 minutes. If full grown and still not hard, blanch from 1 to 10 minutes, and dry as above, only increase the heat mor?? slowly in order not to dry a hard crust on out elds of beans and thereby leave in? side moist. Sugar Peas, t Where pods are used). Dry when young and tender. <*ut In 1-2 or 1-4 Inch pices, blunrh und dry like strlnu beuns. F.nglUh NN Hhsll and blunch for 3 minutes, If mors matured, for 5 minutes. Hodu In blanching water as for beans may be used, but it Is not necessary. Raise tompsraturs of dryer from 110 to 146 degrees In about 1 1-3 to 2 hour*. If drying In ovsn. dry In very thin lay sirs, stirring occasionally. Will dry in from 1 to 3 1-3 hours. Boak at laast over night tn water before using, ai*l cook In tho sains wster with the addition of a little sugar, salt, and very little soda. Field Peaa. Are dried like string beans. Cauliflower, Broccola. Divide in little bunches, drop ?In boiling water 3 to 6 minm a, spr^td out and dry. Do not increase temper? ature too Quickly but give time to dry all the way through. Cauliflower will turn quite dark In drying, but will regain part of color lost in soaking and cooking. Specially good in soups or omelets. Dry in about 3 or 3 1-2 hours. When used, rinse in cold wa? ter and scald in boiling water. Brussels Sprouts. Treat like cauliflower, but add soda to water in which they are blanched. Cabbage, Kale, Collards, Etc. Wash, shred as for kraut, or slice in about 1 inch strips. Boil well (10 to 15 minutes, according to age and thickness of leaves). Dry at the same temperature as for beans, about 2 1-2 to 3 hours. Spinell, Beet Tops, Mustard and Other Greens. Wash, cut, blanch 4 to 6 minute*. Dry like cabbage. Okra. Young tender pods of okra can be dried whole. Blanch in boiling water containing a little soda (1-2 teaspoon - ful to gallon water) for 6 minutes. Drain, and dry in sun or in evapora? tor. Okra can also be washed and sliced crosswise in about 1-8 to 1-4 inch Hees. Blanch in clear boiling water from 1 to 3 minutes, spread on evaporator trays and dry at same temperature as for beans. Beets. Wash and boll until almost done. Put In cold water, peel and slice cross? wise 1-4 inch slices. Spread on evap? orator trays or on cheese cloth in sun and dry like beans. Carrots, Turnips, Parsnip, Klasify, Turnip I tooted Celery, Kohlrabi, Rutabagas, Etc. Wash, scrape or pare. Blanch 5 minutes and dry like beans. Squash, Eggplants, Pumpkins, Etc. Young summer squash is washed, sliced and blanched for 3 minutes, then dried. If older, pare, take out seed and fibers, slice in about 1-4 inch slices, blanch 3 minutes and dry. & Kgg plants, pumpkins, etc., treated the same way. Celery. Cut in 1 inch strips, blanch 3 to 5 minutes, dry. Thyme, Parsley, Celery Tops (for flavoring) Bay Leaves, Etc. Do not blanch, but rinse in cold w wster, dry. Peppers. Blister over fire or in hot steam, peel and remove core und seed. Dry without blanching. Onion, Leek, Etc. Peel, cut in 1-1 inch strips, blanch for 5 minutes, dry. Dried onions may be used any place where fresh onions would be used. Leek is cut in 1 Inch strips and dried the same way. Com. Select young freshly gathered sweet corn in the milk stage. Husk, silk, and blanch in boiling water 10 to IS minutes, according to the age of corn. Drain and cut grains from cob. Slice grains twice and scrape cob with dull knife or back of knife. Spread on evaporator trays and dry in evaporator or In oven at 110 degrees, Increasing slowly to 140 or 145 de? grees. May also be partly dried In the sun and finished in oven or evap? orator. Wash in cold water and soak over night before using. Drying of Fruits. The temperature of oven or dryer should be the same for fruits as for vegetables. They may also be dried in the sun, but it will take u longer time nnd it is hard to protect tho drying fruits from dust and insects. Fruits must be blanched before drying, and must only be dried until they are leathery and pliable. Block berries, I ><? wherries, Raspberries Spread In sun until fruits look wil1 ? ed, dry In evaporator or in sun. tTicrrlcs, Plums, Apricots, Etc. Cherries can ho dried with the pit in, Plums and apricots, split und pit removed. Dry slowly in sun or evap? orator. Dairy Sanitation Suggestions. Clemson College, April II.? 1. Have the herd examined at least once a year by a competent veterin? arian. Promptly remove animals suspected of being in bad health. Never add an animal to the herd until certain it is free from disease, particularly tuberculosis. 1?. Never allow a cow to be ex? cited by fast driving, abuse or un? necessary disturbance. I, Clean the entire body of the cow daily. Hair In tho region of the udder should bo kept short by clipping. I. Do not allow strong-llavored food, like cabbage or turnips, to be eaten except immediately after milk? ing. Changes In feed should be made gradually. 5. Provide fresh, pu*e drinking water in abundunce. The dairy cow pays the greatest dividends of any farm investment, .she assures a steady, sure Income. ABSENTEES MAY REGISTER. Provision of Law Permits Those Ah aent from Home to Comply With Regulation. A great deal of interest is being manifested in the registration set for the 6th, especially by those persons who will be away from home that day. Many of the precinct registrars are being asked to register these peo? ple now. The precinci registrars, however, are appointed and commis? sioned to register on the 5th of June only, and they have no power to reg? ister before or after that date. The registration of absentees, however, has been fully anticipated by the authori? ties and regulations cover how it should be done. Section 64 reads: Although regis? trations must be in the precinct of domicile and although the burden is on you to see that your registration is entered at your domiciliary precinct on the prescribed day, yet for your convenience and to obviate the neces? sity of your going homo for the pur? pose of registration, tho following is provided for the registration of ab? sentees: (a) Immediately after the publica? tion of tho president's proclamation (which has already been issued) there will be a supply of registration blankr at the office of the county clerk of every county in the United States and at the office of the city clerk of city of 30,000 or over. (b) The county clerk, or in the case of cities of 30,00.0 or over the city clerk, is authorized to record the an? swers of persons absent from their domiciliary county and to certify their registration cards. (c) Upon application to you your card will be made out by the clerk, turned over to you, and by you it must be mailed in time to reach your domiciliary precinct by the day set for registration. (d) Therefore go to the office of the clerk in the county in which you may be and have your registration card filled and certified. Then mail The Registrar, the same addressed to: .Precinct (Your home Precinct.) Care of Sheriff.County, .State. If your permanent home is a city of 30,000 or over send the card in care of the muyor. If you do not know the number or name of your home precinct address the card as above and write also on the envelope which you have so addressed: Registration card of . Street und number. Poetofllee or H. F. D. inclose a self-addressed stamped envelope with your registration card for your, registration certificate. Fail? ure to get this certificate may cause you serious inconvenience. The RED CROSS SPIRIT SPEAKS. (By John Finley In The Red Cross Magazine.) I. Wherever war, with its red woes, Of flood, or fire, or famine goes, There, too go I; If earth In any quarter quakes Or pestilence its ravage makes, Thither I fly. II. I kneel behind the soldier's trench, I walk 'mid shambles' smear and stench, The dead I mourn; I bear the stretcher and I bend O'er Fritz and Pierre and Jack to mend What shells have torn. III. I go wherever men may dare, I go wherever woman's care And love can live, Wherever strength and skill can bring Surcease to human suffering, Or solace give. IV. I helped upon Haldora's shore; With Hospitaller Knights 1 bore The first red cross; I was the Lady of the Lamp; I saw In Solferino's camp The crimson loss. V. I am your pennies and your pounds; I am your bodies on their rounds Of pain afar; I am you, doing what you would If you were only where you could? Your avatar. VI. The cross which on my arm I wear, Tho Hag which o'er my breast I bear, Is hut the sign (it what you'd sacrifice for him Who suffers on the hellish rim Of war's red line. M. Goode Homes, head of the cis glneerlng department at the Univer? sity of South Carolina, recently com? missioned as captain In the officers! reserve corps, has been ordered to re? port at Fort Sam Houston, Texas. Prof. Homes will leave Columbia to? day or tomorrow. After reporting to tho commanding general, he will bo aaotffned to duty in the Big Bend dig ' trlct, Marfa, Texas. GROW MORE CHICKENS. j Home-Grown Poultry is Cheap Meat Food. ! Clemson College, May 28.?Experi? ments have shown that young chick? ens can be grown more cheaply to the frying age than the same amount of meat can be purchased. This is under normal conditions and prices, but with the abnormal con? ditions that we have at the present time, there is no question but that it Will pE.y everyone to greatly increase the production of chickens tlfis year. Many people have the erroneous impression that it is impossible to hatch and rear chickens successfully in the summer months. They say that their chickens stand around and "go to sleep," that the majority of them die and that the summer rais? ing ol poultry is unprofitable. The main reason why the chickens "go to sleep" is that they are not receiv? ing a sufficient amount of animal food or protein. Whenever chick? ens lock sleepy or droop their wings, feed them more cottonseed meal, velvet bean meal, pea meal, soy bean meal, peanut meal, or meat scraps. One of the host foods for sleepy chickens, is to give every day one meal of cut up meat after it has been cooked. You can throw the table scraps to them, containing small pieces of meat, or you can buy a commercial product which is known as beef scraps or meat scraps. After a few feeds of cut-up cooked meat or meat scraps .your chickens will look entirely different. They will recover from their sleepy ap? pearance and will grow healthy and strong. If you feed your young chickens a sufficient amount of protein, as above advised, and also provide them with shh.de in the summer months, it is possible to hatch chickens through the Bummer and also early fall. In from 10 to 12 weeks the chicks can be killed and eaten, and they will provide a substantial part of the meat diet of the household. The cost of tho food consumed by baby chicks until they are ten weeks of age should not exceed 10 cents each. Give the baby chicks all the scraps from the table, moistening the bread with a little sweet or sour milk and thickening the hominy and vegeta? bles with meal. If you desire to obtain the great? est profit and pleasure from the chicks, It is well to confine them In small ciates for two weeks before being killed. The lack of exercise and the special food that the chicks receive when in the crates, greatly improves the flavor and quality of the flesh. They should gain in weight from BO to 75 per cent., and this gain in weight is accomplished at much less cost than when the chicks are running at liberty and using a considerable proportion of their food for repairing their mus? cles. Complete directions for rearing and feeding chicks, and also for confining and fattening them In crates, can be obtained from the poultry bulletin published by the Extension Division of Clemson Col I lege, S. C.i which is sent free to all residents of South Carolina. FALL IRISH POTATOES. Clemson College Gives information on Cultivation of "Spuds.'* With Irish or ?'white" potatoes sell? ing for four times the price of last year at this time, we fully appreciate the fact that farmers have little en? couragement, other than the increas? ing need of this valuable food crop. However, in spite of the very high prices of seed, we cannot afford not to plant this crop; as this would be in? ductive of even higher prices. Hest returns iro obtained from planting the Lookout Mountain variety, for which, if not available, the Green Mountain, rural New Yorker, or Bur bank may he substituted; however, the Lookout Mountain variety Is a better yielder and a much better keeper than Its recommended substi? tutes. The second crop may also be planted from tubers of the first crop. Preparatory to planting, these tubers should be dried, followed hy the sprouting process; thereby, insuring a much better and more regular stand. Sprouting is easily done by epreadlng the tubera on the ground In a cool shaded place, covering to a depth of :i or 1 inches with straw and watering sufficiently to dampen, not thoroughly saturating the straw. This crop should be planted during the last of June an?! early July. ?'ut the large tubers Into i t?? >'? pieces, depending Upon tin else, and plant deep, pack? ing the noil over them, Where soil is well prepared, good results will !??? had from atepptng on the piece of tuber, care being taken to have ground well prepared and t<> use a rubber et led shot; otherwise the tuber will be damaged. Frequent shallow cultivation, permitting free air circu? lation, should be given once, each week after planting until a good stand is obtained. The Country Needs Ships. (By John Erskine of the Yigilants ) The country needs ?hips, How great the need is at the pres? ent moment, most citizens are begin? ning to realize. Unless vessels can be provided immediately, in a space of time almost miraculously shor*. whether or not the war lasts we shall feel the pinch of hunger and the ut? most inconvenience in other directions. The average man In all countries is now awake to the fact that there are not enough ships for the world's needs. It is not so clear to all of us. how? ever, that we have needed ships for some time, and that after the imme? diate danger is past we shall still need a steady encouragement of shipping interest. The fact that it costs more for the United States to undertake its own shipping than to employ the \essols of other nations ought not to count in any thoughtful consideration of this problem. If the commerce between nations is only a matter of the ledger, then no doubt it would be cheaper, for us to let any nation that can carry our goods for us; but commerce, whether we wish it or not, is more tian dol? lars and cents. The ships that go to foreign ports are in some sense ambassadors of the home country, conveying inevitable Impressions as to the character of the people who sent them forth, and bringing back certain Inevitable im? pressions of the nations which they visit. If the United States is to de? velop relations with South America, we can hardly hope to impress tho great republics in that part, of the world with our imaginative vision or with any sense of our enterprise so long as our goods reach them in ships carrying a flag not ours. It might well be argued without fear of too great subtlety that a large part of the indifference on the part of Eu? rope toward the United States, one might even say a large part of the contempt in which many Europeans hold us, has been induced by the ab? sence of our shipping from European i waters. Germany and England have! done our work for us in this li Id, and tho conviction which they must have that they are more enterprising than we, is at least in this one respect entirely justified. Whatever subsidy on the part of the national government is necessary to I enable the United States to do its share of the shipping of the world, should i be regarded as an investment to pro? mote international understanding and I to secure for us a fair representation in that international public opinion which in the end passes judgment up? on even such empires of wealth as our own. We must spend the money; we must put to sea as many vessels as our utmost enterprise can build. These considerations apply only to the merchant marine; yet when the nation is about to build warships as well as common carriers, it would be wise to make even the warships bear their part in promoting the mutual understanding of nations in time of peace. Why should not the fast cruisers which the government will probab? ly build be so designated as to serve as mail carriers in time of peace? Why should we not have eventual? ly an express service of mail Ships leaving the New York harbor daily for London, for France, for Germany .' These ships, sailing at frequent in? tervals, would automatically guard the great sea lanes; they would give the personnel of the navy constant prac? tice in actual service; they would be a witness of our desire for internat? ional sympathy and understanding; and in time of war they would he im? mediately available as effective bat? tleships, Tney would help to dignify and elevate the ideal of commerce, To exchange commodities between nations, to exchange information, to exchange courtesies, may well consti? tute the prime business of tho mer? chant who regards himself In htfl prop* ^r light as a private ambassador to the stranger, and as a purveyor of in? formation as well as of comforts to his neighbors at home. Within a week one man from Stateburg, two from Providence and one from Hagood have asked that something strong be said about the condition of the road from the city limits to Myers' store, and to urge that something be done in the near future to improve it. The complaints arc passed up t<> the powers that bo. Billy, two and a half, had ff-nr of doctors. He hud i cold and ihs family physician was called. After the medical man had gone his parents asked Billy if he still feared the doc? tor. "No." said the tot, "he just tele? phoned to my 'timmilck.' H Be referred to the stethoscope. Should Be Hsrdened. Btpplolgh?"It s an awful thing to realize that you've made an egregious nss of yourself." Miss Keen?"Haven't you got Ubcd to it yet?" Hello, Central! Dark Corner News Items. Dark Corner, May 29.?As I am seated this beautiful May morning I will write a line for the Watchman & Southron. Tl ings are pretty quiet in this corner, only a great unrest with every family from the expectation of loved ones having to go to the war. There is more anxiety in the country today, I believe, than ever before. The Kirl of sweet sixteen is worried about her fellow having to go and he ie worried because he has to go and leave her; so neither of them cftai perform their daily duties as they should. And he wives are in trouble about their husbands and the hus? bands about their wives; fathers and mothers about their sons; grand par? ents about their grand children. So all are suffering, consequently no one can work with a satisfied mind. So we are passing through a sad time. Hut I do not believe that if we as a nation or as a world would do as the people of Ninevah did in Jonah's timo ?believe Clod and humble ourselves before Him and cry mightiy unto Him, as those people of Ninevah did. God Avould close the war in less than a month. Hut, oh, po, we are too proud. And vhe^wise man sayeth, "pride goeth before a fall." Yet how proud and vain we are! And the wise man sayeth again that "a high look and a proud heart is sin," and that being true the world is sure filled up with sinners at this time. As most every <?ne has an intention to "look over his fellows and out-shine him or her as the case may be, which constitutes a proud heart. Now let us stop and consider. For all of this will God bring us into judgment. We have lived for ourselves and tried to manage things ourselves unt 1 God has become angry with us, for we read God is angry with the wicked every day. But still we go on in our wickendess, which, T believe, is the cause of so many calamities befalling us. For God hath said I will be in? quired of, and if one thing don't make us call or inquire he always sends another until we will be forced to call upon him. Now my readers this is ont Intended for your mirth, but for your prayerful consideration. I. am not capable of giving anyone advice, but let each reader stop and consider for him or herself?am I in any way resi>orsible for this calamity; by not walking humbly before God? Crops are generally small but healthy and well worked. Wheat has begun to ripen and I have seen somo tine patches, so some will soon br A feasting on home raised biscuits. But there is not us much wheat planted as should have been. Oats are rather poor though there is some real good oats. There is a prospect of some fruit, and berries are being gathered, of which there is a line crop. Rev. Corbett preached a fine ser? mon Saturday night and another Sun? day morning here at Elwell Chapel. Rev. Corbett spent Saturday night with Mr. John M. Griflln, and Sun? day Rev. Corbet and this scribe dined with Mr. James K. Griffin, where we saw nothing that looked like hard times?rosy cheeked children, a hearty looking father and the mother, oh well, she has passed the 200 notch. Wo had nice music and tho dinner, well, 1 will say there was a plenty of good things, from corn bread to cake, and from chicken to ham, nice milk, coffee, well will stop here as I did at the dinner, before I could get around. We had good showers of rain her?? Saturday end > esterda). We are having some sickness. Mr. W. R, Bracy and Mr. T. 1>. Weeks are unite sick, also Mrs. Win. I*icky. W. J. Ardis Buffered from rheumatism or something in his hands and arms last Sunday, but he is better at this writ? ing. Joe E. Johnston and family with W. J. Ardis visited at James R. Kolbe', near Wedgefield last Friday, returning home Saturday morning. W. J. Ar.Iis dined with Mr. T. H. Osteen at the Sycamores yesterday. Mr. Frank J. Graham, formerly of ibis corner, now of Paxville, I un? derstand is in very bad health, with something the matter with his heart. "Hard Times." Largest Power Dam. Whnt is to be the largest power dam In the country is now under construc? tion In Nevada county, California. Stretching across u narrow gorge called Bmlgnwt Gnp. this dam will block up sufficient water to create an artificial lake nearly 30 square miles in area What was MM ? miniature, lacy stream, will thus he converted into a mighty lake.?ropular Science Monthly. Get Too Big. A small girl, who like most small girls and Indeed boys, hated to be dis? cussed by her elders submitted tc si? lence to the remarks of her aunt as to the thlnnem of her hair and the ad? visability of cutting it short to im? prove the growth. When the aunt had gone she said to her mother, "Mamma, you know Aunty docs not need to wor? ry about my hair; it's alt right; my bead lias outgrown it, 1 hut's all."