Evening Republican, Volume 15, Number 200, Rensselaer, Jasper County, 24 August 1911 — Page 2

The Farmer and Agricultural Education

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Farmers Listening to Lecture and Demonstration on Vaccination of Hogs to Prevent Hog Cholera, at Purdue University.

While schools of agriculture were established in several states in the middle of the last century, the agricultural college originated with the Morrill act The Michigan Agricultural college graduated its first class in *«1. In the early days the college of agriculture had little equipment and few instructors and still fewer students. There was no science of agriculture taught from the standpoint of approved practice. Young men went to the agricultural college to study the best practice. The field was new and the methods of the farmer were those of the pioneer. From the limited class room and few instructors and the study of approved practice, we have gone to the laboratory, the science of agriculture, the extension department with its special train, demonstrations, and short courses for practical farmers and agriculture in the public schools for boys and girls. The modern agricultural,college is broad In its scope and purpose. There is no longer a serious attempt to teach the art of agriculture requiring years of experience to master the details necessary to success, but emphasis is placed upon the principles underlying successful practice as determined by careful experlmencal investigation. The antiquated general courses of 15 years ago have generally fallen by the wayside, while In their places are to be found courses so designed as to permit a wide choice of subjects on (specific lines, aimed directly at the technical needs of the individual. The best evidence of the value and success of modern agricultural education is found in the large number of agricultural college men who are actually succeeding on the farm. The graduates of the agricultural colleges are usually enthusiastic business men and much of their success and profit is a result of the improvement of the wasteful methods of the pioneer. In addition to the regular college work, provision is made for a class of students who, for one reason or another, cannot enter on a four-year course In scientific agriculture. This grade of Instruction must necessarily be of a more practical nature and deal with a few fundamental principles and successful practice. The short course for farmers and

Farmers Judging Corn at the Purdue Farmers' Short Course.

Hog Feeding Experiment.

The animal husbandry department la conducting a feeding experiment on hogs for the purpose of testing out the walue of grinding corn for dSff lot feeding with hogs of different ages. The hogs are divided into lota weighing 40. 100* JLSO and 200 pounds respectively: One lot of each weight MMT'boga receive ear corn and lank>ge, one lot of each receives shelled corn and tankage, and one lot of each receives corn meal and tankage. This makes twelve lots of hogs of four different ages by means of which the relative value of ear corn, shelled corn, and corn meal may be tested.

New Poultry Building.

The poultry department of Purdue will build a new, building, 14x80 feet. This building will he divided into eight pens, 10x14 feet.'with yards adjoining, and will be arranged so as to be easily accessible to visitors. Many varieties of fowls will be kept here for student work, such as hand

By Pref. J. H. SKINNER

their wives which have attracted thousands of men and women to these institutions tor one or two weeks* of serious study and discussion of the most advanced agricultural practice has Become so popular and the demand for it so widespread that this form of agricultural instruction in many states is being taken out through the extension short courses to the people on the farm. High-priced land, decreased crop yields on old agricultural lands, prevalence of crop pests, high price of grains and live stock, are conditions now confronting farmers, that are rapidly forcing them to see the importance of a thorough understanding of the principles underlying soil improvement, plant and animal growth and improvement by the application of business methods to farming. Thousands of farmers are beginning to appreciate and avail themselves of the information which the department of agriculture and experiment stations have beon accomulatlng for years. The college of agriculture and experiment station are looked upon as valuable sources of information at the free disposal of the farmers. In addition, this agricultural instruction is creating higher ideals of living in the country, dignifying agriculture and farming, increasing the efficiency of the man on the land as well as the productive power of the soil. It is driving away the old-time drudgery by developing men of breadth of thought, information and culture, who not only see great fundamental problems, but who are capable of analyzing them and with a knowledge and determination which will speedily solve these problems that are of the utmost importance and significance to a nation with a rapidly growing population and industrial develop ment. The farmers of the future must practice scientific methods. The average Indiana farm can easily be made to yield from 50 to 150 per cent more profit than is being made today. The young man who expects to follow farming cannot afford to go into it without an agricultural education. The farm offers one of the best opportunities that a young man can find in any business or profession.

The old part of the Purdue dairy barn Is being remodelled. The boxstalls and the old type of stanchions are being replaced by the new stan> chions. Box-stalls are also being built in the new wing of the barn which was built last year. This will give a capacity for 30 milking cows In the old part of the barn and rccommodatlon for a dozen heifers and twice that number of calves In the new wing. The bulls are cared for In an especially built shed.

The cows of the Purdue herd are receiving quite a large ration of corn silage during the dry weather while the pasture Is short. The succulence supplied by the silage Is very important to large milk production.

Fifty-two of the leading railroad companies of the United States have run an agricultural improvement train over some part of their lines during the year ending June 30. 1810

Improvement at Purdue.

Feeding Corn Silage.

TAKING SPOTS FROM LINEN

Many Ways by Which Unsightly Stains May Be Removed With Little Trouble. When your table linen or fine doilies become stained or spotted with anything that will not easily wash out, be sure to remove the spot before sending the linen to the laundry.Berry and fruit stains can be removed very easily by holding the cloth tightly over the top of a bowl and pouring boiling water very slowly through the mark until it disappears. < Salt dampened with lemon juice laid on the spot and subjected to the hot sun will remove fhk spots from linen. One of the hardest stains to take out of fine linen is that made by thelead of an indelible pencil. Great care must be taken to clean this kind of a spot or your linen wilt be ruined. Under no circumstances touch water to such a spot. Mix together four tablespoonfuls of peroxide of hydrogen and four tablespoonfuls of clear water. Lay the soiled spot on an old piece of linen folded to several thicknesses or over several thicknesses of white blotting paper and with a clean sponge or bit of clean linen sop the spot with the mixture and lay it in the direct rays of the sun. Repeat this process until the spot disappears and allow it to remain in the sun until it has bleached a pure white.

RECIPE FOR PERFECT BREAD

Proper Combination of Ingredient* and Due Preparation All That Is Needed. • At noon boll two potatoes; pour the water from the potatoes on two rounded tablespoons of sugar and one of salt; add the potatoes, mash fine; let stand until evening. Dissolve one fresh compressed yeast cake in a little water, and add to the liquid; stir well. There should be at least one and one-half quarts of the liquid. In the morning stir and take out a pint in a Mason fruit jar; set the lid on, but do not screw down, and set beside ice. Mix the remaining quart with about two and three-quarters quarts of good bread flour and one tablespoon of lard; let raise twice and then make into loaves, handling and working as little as possible. When baking again start as at first, with two potatoes, sugar, and salt; at night add yeast saved in the jar; in the morning stir and take out a pint as at first; It will not be necessary to buy yeast again all summer, and the bread is delicious.

Invalid Soup.

Half a pint of strong beef tea or mutton broth, two raw yolks of eggs, two small teaspoonftils of raw sage, seasoning. Put the sage into a small quantity of boiling water, and boil till it is quite clear. Then strain off the water. Heat the beef tea, add the sago, beat up the yolks ot eggs and strain them into the soup. Heat very carefully. On no account let it boll or It will curdle and be spoiled. See that it is nicely seasoned and serve hot. This will be found quite a change when the ordinary beef tea is wearied of.

For the Dishwasher.

Besides having a pot chain and scraper you should have thick canvas cloths for the pots and pans and separate light cloths for the finer chinaware. A rubber sponge is just the thing for greasy dishes. One of these lasts a long time and gives you such satisfaction that you will never do without one once you try them. Cake tins, patty pans and all small tinware boiled in a dishpan in the water of which a handful of soda has been thrown will become fresh and- clean and as bright as new.

A Fresh Egg Dish.

For eggs as a French chef prepares them, fry half a small onion sliced in butter until It is golden brown. Then turn in a cupful of tomatoes, seasoned with butter, salt and pepper, and cook for ten minutes. Turn the mixture into a wide-bottom saucepan and drop into it eggs that have not had the yolks broken. Cook them slowly, lifting them from the bottom of the dish with a fork, not stirring them as in scrambling.

Tomato Butter.

Wash four pounds of well-flavored apples, cut them into quarters and remove the cores; add seven pounds of washed and sliced ripe tomatoes and one cup of water and let simmer until very tender, then rub through a sieve. Add four pounds of brown sugar, twothirds of a cup of vinegar, one teaspoon each of salt, clove® and ginger and two teaspoons of cinnamon. 801 l until thick and can while hot

Lobster and Cress on Toast

Fry a small chopped onion a delicate brown In a tablespoon of butter. Chop a small bunch of water cress and add to it also a half pint of good rich milk. Add a pint of minced lobster meat and season with salt pepper and a bunch of curry powder. Spread on slices of cayenne and brown very lightly in a hot oven.

Chicken Broth.

Take a chicken or gowband break the bones. Clean carefully. Put into a saucepan two quarts of water, a small onion, two tablespoonfuls of rice and salt to taste. Skim when it boils. Cover closely and allow It to simmer for six hours If a fowl and five hours if a chicken.

THAT FROZEN TIDBIT!

SOMETHING BOTH OLD AND YOUNG APPRECIATE. •I Modem Appliances Have Made It 1 Easy to Produce for the TableThe Ideal Thing to Accompany Fruit Desserts.; j|||i Freezers of the smallest size have made it the work of a few moment* to prepare a pint of cream or of custard for freezing. This render* it possible to combine the frozen tidbit with other desserts during the warm weather to the great improvement of the latter. To the children the little inverted cone of vanilla cream surmounting a baked apple or a saucer of berries is , luxury examplified and evefi paterfamilias will smile upon the novelty. The cream or water ice is so easy to do that Lizzie or will nbt object to the slight additional trouble if her own portion is carefully reserved for her. Besides the fruit desserts just mentioned a cone of cream in vanilla or other flavor is extremely good bn ntony kinds of pudding. On brown betty, bread, fruit tapioca and even rice pudding it is highly preferable to fresh cream or sauce, to most minds, and is not more indigestible. At a girl’s luncheon In the suburbs the other day chocolate layer cake was served as dessert with a spoonful ot coffee ice cream on each portion, and the young guests were delighted with It The improvement which a tablespoonful of ice Cretan makes in a portion of pie needs no mention here, and to many palates muskmelon is never quite so -delicious as when filled with that of vanilla flavor, but few housekeepers perhaps are aware how much a small quantity of water ice adds to a salpicon of fruit served in glasses, whatever the flavoring employed for the fruit mixture.

Ham Supreme.

Soak the ham over night and thoroughly wash and scrape it Slice one onion, one carrot and one turnip, and put them into a kettle, add half a dozen cloves, eight peppercorns and one bay leaf, put in the ham, cover With cold water and let simmer four hours, then add one pint of cider or two tablespoons of strong vinegar, and cook until very tender. Take out the ham when partly cooled, remove the skin, sprinkle the top with crack er crumbs and brown sugar, and brown in the oven. 801 l the liquor and reduce to one pint, then strain, cool and remove the fat Cook one tablespoon of flour in one tablespoon of butter, -add the strained liquor, stir and cook until perfectly smooth, and serve as a sauce for the meat.

Jelly Cake, Rolled.

Take one cup of white sugar, haff teacup of sweet milk, two eggs, one cup of flour, two teaspoons of cream of tartar, quarter of a teaspoon saleratus, a pinch of salt and such flavoring as you like. This will make two cakes in a square tin; have the oven ready, put the cakes in and while they are baking get a cloth and the jelly ready on the table; as soon as they are baked take them out and turn them one at a time on the cloth, spread quickly with jelly or marmalade, roll up tightly in the cloth, lay them where they will cool; handle them carefully or they may fall; cat them with a sharp knife in slices.

Danish Rhubarb.

Cut the rhubarb in small pieces and wash It. Boil for ten minutes apd put enough sugar in ft to make it sweet After it has been boiled for ten minutse take the juice from it in a separate pan and put a few drops of strawberry juice in it. Put one-fourth cupful of corn starch and one-half cupful of sugar of more, if not sweet enough. Then boll for five minutes. When cool and ready to serve, put one teaspoon of sugar and as much milk as you wish. This will make a dainty dish.

Custard Corncake.

Two eggs, one-third cup sugar, one cup sweet milk (to pour over top) M one cup sour milk, one and one-half cups Indian meal, one-half cup flour, one teaspoon soda, one teaspoon salt Pour the mixture into *y our baking pan containing two spoons melted butter, and pour into the center of cake, without stirring, the cup full of sweet milk mentioned. Bake in piping hot oven one-half hour. This is a true and tried recipe.

Lamb Cutlets In Tomato Jelly.

801 l or bruise the best end of a neck of lamb, and when cold trim into cutlets. Mix together equal parts of lemon sauce and aspic jelly and mask the cutlets with this when almost cold and serve them to set. Serve the cutlets round a macedoine of vegetables with mayonnaise sauce, and garnish with cut-up aspic and slices of tomato.

German Sandwiches.

Chop enough ham very fine to fill a cup; make half a cupful of mayonnaise; mix the ham and mayonnaise dressing together in a bowl and spread on thin slices of bread.

Meat Pie.

When making a meat pie run the moat through a chopper; season and thicken. This Is nicer than when it Is cooled and then picked to bits.

FASHION

RIBBON AS A FRIEND CAN BE USED TO GIVE JUST THE NEEDED TOUCH. Little Thought and Time Spent on Adjustment Means Much—Possibilities for Artistic Effect Almost Without Number. Knowing how to tie a bow or how to arrange folded ribbon artistically is an accomplishment comparatively few womep possess. Deft fingers and an artist’s eye are essential in this work, but with practice most women will be able to gain good results. To the woman who is employed, ribbon is a tried and true friend. Times without number it can be used to add just the needed touch to a business suit or to freshen a gown that has begun to show the marks of wear. A fresh bow on the hat you have been wearing all summer will fix that so you can finish out the season without the expense of a new one. With two yards of soft, wide ribbon make yourself one of the fashionable new girdles for your white frock. Measure off a length to encircle the waist and cut it straight at the ends. Fold it lengthwise in three to form narrow plaits and bone it with featherbone four inches on either side of the center of the front and the same distance from the center back, with a bone each side of the lap at the back to hold it in shape and for a foundation for the hooks and eyes. Double the ends over these bones and sew them fast Make a broad obi bow for the back by folding the ribbon over with the two edges meeting in the center. Baste these down firmly and plait in the center the same width as the girdle. Fold a bit of ribbon over the center for a loop and sew it fast to the girdle. After the girdle is in place, pin the top of the wide loops to the bodice of your gown, well up bn the back, about the base of youj, shoulder blade. By this a pretty oriental effect is given to the otherwise plain frock. Four long loops and two short loops of ribbon, held in place with a twisted knot, make an artistic bow for a large hat Make the long loops nine inches doubled and the short ones six inches. Wire the longer loops with flat ribbon wire, caught on tbe Inside with a long stitch, so they will keep in place. Around the crown of your hat put a folded band of the same ribbon and sew the bow to the front, with the knot exactly in the center. Tack the loops in place and your hat is ready to wear. A flat pump bow of velvet ribbon, or a bow of soft satin ribbon with two loops and two ends, makes a pretty finish- for the linen collar or the Dutch collar of lace. Narrow ribbon made into a rosette bow with long ends, having the ribbon sewed in tiny loops simulating blossoms, makes delightful little color touches for the top of the lace jabot

CHILD’S FROCK OF CASHMERE

This pretty frock is of cashmere, trimmed with hand embroidery and hand embroidered scallops and dots. It is in princess form, finished at the bottom with the embroidery, which forms the heading to a little flounce of the material. On the waist the embroidery forms the fichu and cuffs. The girdle is of cord, the ends finished with tassels.

In Praise of Candor.

Candor Is the brightest gem of crtt <cism—Disraeli.

These ribbon flowers are pretty tor hair ornaments’ when fastened to a ribbon-covered bandeau. American beauty, coral, cerise, royal blue, nattier blue, empire green, violet and Helen pink are the accepted shades this season. Black-and-white striped ribbons ar* also much in form.

DUTCH BONNET.

In navy blue taffetas and broderio Anglaise, with cluster of red rosea.

Concerning Suits.

Skirts are being made slightly fuller than they were in the early part of the season,- but they are still cut with the long slim lines which will prevail during the fall season. The popularity of the panel back and front still holds. The newest skirts have plaits inset at the sides to give the desired fullness. The raised waistline with an Inside belt to kdep it firmly in place is a feature on the modish models. Separate skirts are strictly tailored, and those that do not show the panel effect are either cut perfectly plain, trimmed only with stitching or have a simulated tunic effect obtained by the use of bias bands.

To Make Buttonholes.

We have alt been troubled in making buttonholes in thin materials. Here is a way of overcoming the difficulty. Hold a piece of the material on the under side and cut the hole through this as though it were part of the waist After you have finished working the buttonhole, cut away the under cloth very carefully, so that it will not show. You will have no difficulty even with chiffon, if you fold the cloth two or three times.

Substitute for Bodkin.

If a bodkin is not at hand, an excellent substitute is a wooden match. First strike the head; let it blaze a moment and blow out the flame. Cut or break off the burnt end, then wrap the ribbon or tape firmly about the end of the matchstick and push it through the hem, as is done with a bodkin. If held firmly, the tape .or ribbon will not slip.

COIFFURES OF ALL KINDS

Season's Offerings Show a Decidedly Wide Choice In the Matter of Dressing the No matter to which side our taste may incline or whether we feel disposed to vote tor the picturesque head “sunning over with ■ curls,” the quaint demureness of the early Victorian center parting or the severely classic swathing of straight strands of hair bound closely round the head this season, we shall find coiffures to our taste. Without exception the new transformations and toupees are of the most attractive and fascinating description, carried out as they are in hair of the finest quality procurable, which has practically no weight at all and which from the fact that it is naturally wavy and curly will remain entirety unaffected by rain, sea air, fog or any kind of- dampness In the atmosphere. The many advantages of naturally wavy hair which will withstand these adverse conditions must be self-evident.

Renovating Worn Cloth.

To revive the appearance of a suit that is becoming so worn as to be shiny tn certain spots, a bit of distilled white' vinegar, diluted in water, rubbed in with a white woolen cloth will raise the nap and give It a loolq of newness that will make the suit of good service for some weeks more. This la a good hint to take advantage of for It can save one additional expense, especially when wanting to tide over Into the next season, when a heavier or lighter cloth is more apDronriate.