Evening Republican, Volume 15, Number 282, Rensselaer, Jasper County, 29 November 1911 — Page 4

aww MOW * specialty er U> V ■-•■ ICWffim ABTHUB H. HOPMIAd • •rty. Farm and city fir* Insurant* Office over Chicago Bargain Store. ~„ ■. A. M Irwin A O. Irwin IBWIN * IBWIH '.’AAV, W»» ESTATE AMS INSU' Spar Cent farm loans. Office in Ode B. P. HONAN ATTOBNET A* UW jrs-.'-sxt. tee courts. All business attended t< with promptness epd dispatch. if, s J | 'eiisi is’„iisi|o,in ia*>— 1 , B. L. BBOWN eez-t miuh ministered for painless extraction. Of See over Larch's Drag Store. JOHN A. DUBLAP (Successor'toVrank Volta) Fractlee in ail courts. k. Estates settML Farm Leans. Collection department. Notary tn the office B. C. ENGLISH nprxKnujr >n svMaoa uaa.' vSoba m. 88. F. A. TUBFLKB. OSTEOPATHIC PHYSH lAW Booms 1 and >. Murray Building Rensselaer. Indiana. Phones. Office—l rings on l®o. fee genes > rings on SM. Ouocsssfully treats both acute an< Chronic diseases. Spinal curvatures » 88. E. N. LOT Successor to Dr. W. W. Hartsell KOMIOPATWT' Office—Frame budding on Cullen street east of court house. office non at Residence College Avenue. Phone Hi Bonsoslser,. Indiana. F. H. HEMPHILL. M. D. Physician and Surgeon . flpectßl sttentios to diooMto of wcnxi and low grades of fever. Office in Williams block. Opposite Com House Telephone, office and residence. 441 QX.ASSCS rrTTBD BT Dr. A. G. CATT OPTOMETRIST Smummlmy* XbAlmmu Office over Long’s Drag Store. Phone No. Ul

till 11 111 i tWlll IB nK GMMffo to Northwest, XtoUaMßoU* Ctactanatl, *bA the South. &o«toTflb xua Frwat Xdck Bpriap. w— mra TABU. In Effect October 14. Itll. sours bovnn Na 31—-Fhat Moil 4:4# a. m Na 4— Louisville Mail .... 11:34 am No. 37—Indpia. Ex. 11:41 am Ma M—Hoosier Limited .. I:6* P. m MO. 34—Milk Aceom. 4:43 p, n. Na 3—Louisville Ex. ..... 11:44 p. m 3TOBTN BOVMB Na 4—Louisville MaU .... 4:43 am Na 44—Milk Aecota. 7:36 a m Na 33—Fast Mall 14:44 a m Na 34—Indpls-Chga Ex.... 3:43 p. m 8a 4—Louisville Mall AEk 3:11 p. m a 34 —Hoosier Limited ... 4:44 p. m Train Na 31 maxes connection at Mo non for Lafayette, arriving at Lafayett. at 4:14 am. Na 14, leering Lafayett* at 4:34. connects with Na 34 at Monon arriving at Rensselaer at 4:44 p. m Trains Nou 34 and 33. the "Hooslei Limited.*’ run only between Chicago ano Indianapolis, the C. H. & D. service foi Cincinnati having been dtscontinurd. W H. BEAM. Asset

C. W. PLATT CEMENT CONTRACTOR Sidewalks, Foundations, Cement Biecks. All work guaranteed. Phene fiflfi. Rensselaer, Ind.

Hiram Day | OhAI.EB U Hair, tai t Lime, H X 1 X J KE VKSELAEB, . - DfBLLII | »♦♦♦♦•»»•»♦♦»»»»»♦♦♦♦♦»♦♦• ’ Wniat hav| you to sell at €lite"ui»* of the year! Try a classified ad Id |*The Republican and, you can sell ft AdDieHibsr. th<rt all claMtfiod ada co to an issues of The Evening and Sami I Waakly Republican. I

DAIRY AND CREAMY

COVERED BARNYARDS. ■; a ' I. " "" ■"■■"- Acte as a Labor daver and the Cows Are Made Comfortable. Prom experience gained by practical dairymen who have been in the habit or allowing their cows the freedom of a closed shed or covered barn yard and using the stable only at milking time. It has been found that the cows kept much cleaner than when stelbied and that the milkiug stable is in a more sanitary condition making it easier to produce clean milk. By this method there is less difficulty in providing cows with an abundance of fresh air, and they are more vigorous and healthy and have better appetites than when kept in the stable. Since they can move about and get exercise they will not suffer in cold weather if the temper-, ature is somewhat lower than in the ordinary labor. Labor is saved, as the shed can be bedded much more easily and Quickly than can stalls there is little stable cleaning to bo done, and the manure is hauled directly from the shed to the field at any time most convenient and when least damage io done the land by tramping. Another advantage is the saving of fertility much more completely. -

Some Facts About the Dairy.

In an address by Prof. Hills of the Vermont Station he said that we should'be open-minded about a good many dairy topics and accept what proves to be wise. Later developments ho says show that the German standard. which requires approximately two and one-half pounds of protein per cow, per day, is subject to considerable modification. He had seen good results from cows capable of producing 250 pounds of butter or more a year, on a ration containing one and one-half pounds of digestible protein. Protein occupies too prominent a place in the German standard. He has found that very heavy feeding does not give good financial returns. A cow with all the clover hay she will eat, a good ration of silage and six pounds of grain gives better returns than one with eight to twelve pounds of grain. The grain fed in excess of eight pounds does not return proportionate results.

Beets Tops in Dairy Ration.

Beet tops are no doubt a valuable addition to a dairy ration. The freshness and juicy nature keeps the appetite keen. They act as a regulator. preventing the constipating effect of dry foods. They thereby seem to aid digestion and assimilation and they certainly stimulate the milk flow. It is their succulent nature rather than the nutrients they contain that gives value to beet tops. Sugar beets have been found to possess a feeding value equal to corn silage for dairy cows and since the leaves appear* to be more than half as nutritious as the part of beet adhering to them the value of this by-product is certainly not to be ignored in beet growing communities. An acre of good beeu will yield from fifteen to twenty tons to the acre.—Field and Farm.

Detecting Renovated Butter.

Analytical chemists find it difficult to detect renovated butter by the tests which are entirely satisfactory in testing oleo, but photography surmounts this difficulty. Pure freshlymade butter contains only shapeless or uncrystallized fat, but any heating process such as is followed in renovation and running In of milk, immediately generates fat crystals. In oleo the crystals of meat fat are added to the cottonseed oil. Light passed through pure unrenovated butter appears dull and translucent, but when there are crystals in it bright and dark spots appear making a peculiarly shaded picture. By this process deviled butter can be detected readily enough to convince anyone of ordinary observation.— Indiana Farmer.

Dairy Notes.

A cow that fattens readily as a rule is beef bred rather than of the milk strain. When a man gets a good dairy bull there are always a lot of neighbors who say: “It’s too much money?* fThere’3 no steak on his hind quarters.” “He’s too thin.” There is just where they know nothing about dairy breeds. It is not “steak” that Is wanted. If the heifer calf shows Incipient horns, use a stick of caustic potash and water on ’hem and kill the horns, then they won’t grow. When drying cows off give them dry food and milk occasionally only, making intervals between milkings longer and larger. Feed no slops.

Regular Milking Hours. The importance of regular milking hours equally in every twentyfour, is emphasized by a successful dairyman. He found that although ft would not pay the farmers to milk three times a day, the milk should be drawn every twelve hours for best results. The longer milk remains in the udder the less butter fat it will contain when drawn, so when the milking time is let run over time a few hours considerable is lost in quality; and this Is not made up at the next ranking, so that there is no way of regaining iL—lndiana flap*

■ L- M - Ji -,!■■ br fl fl Gfl fl - r '' Reseat 'Xi Dlf || ' mb 1 R! sWEssSIX • , ■ YBBOU’RE going to give thanks this month for a lot of H good things you enjoy and possess. You probably dont realize all of them; it pays to think it over a little. Hart Schaffner & Marx clothes are something to be thankful for; clothes honestly made, by people who consider your interests and benefit as well as their own profits; clothes made to serve the wearer. We’re glad to sell them ; and we’re thankful for them ourselves. You might be thankful to us, too, for having such a good stock as this for you to draw on. It’s a bountiful feast of good things we’ve spread here for you; suits and overcoats; shirts and neckwear; hosiery and gloves; < . sweaters and fancy waistcoats; all the large and small things to wear that you want. ‘ Suits $lB and up. Overcoats $16.50 and up. HThe G. E. Murray Co. gg|l Rensselaer, Indiana This store is the home of Hart Schaffner & Marx Clothes |jV__J3L—

REVOLUTION IN COOKING

Mrs. Martha McCoulloch Williams, American authority on cooking, has made a practical study of the new Soyqr systerh of cooking in paper bags, and has written a series of articles detailing her experiences with the system and explaining how to overcome the little troubles that come to the beginner in paper bag cookery. The Republican is indebted to the courtesy of the Associated Literary Press, owners of the copyright of Mrs. Williams* series of articles, for permission to publish the introductory article.

MY EXPERIENCES WITH PAPER BAG COOKERY

By Martha McCollech Williams. When Soyer’s paper bag method of cooking was first brought to my attention by friends, who, rightly or wrongly, seem to have a high opinion of my abilities as a cook, I admit that I was sceptical of its practiability. Indeed. I was more than that—l was rather firm tn ray belief that it could not prove out But I was induced to put the system to a trial—and, lo and behold!—the very first trial made me an enthusiastic follower of M. Boyer. Since then I have been doing all ray cooking by the Boyer method, and each succeeding trial convinces me more than ever that any woman, simply by following Soyer’s genera! directions, and using that good common sense and care which are essential to all good cooking, can master the Boyer paper bag method of cooking in a very short time, and will find it a great boon both to herself and to all the members of her household. Practically every advantage that M. Boyer claims for his paper bag method of cookery over the present greasy pot and pan system of cooking I have found by actual experience to prove out But as M. Boyer himself says with engaging candor: “The success of the system depends entirely on how ft Is carried out Some people have imagined that all I urge amounts to a

general use of the bag in place of the ordinary saucepan, without any attention to the conditions that are essential to good cooking. Good cooking re quires time, care, attention to detail, taste and a temperature suited to the particular dish being cooked. The paper bag does not abrogate any of the rules that apply to efficient work at the kitchen table.”. It is true, beyond peradventure of doubt, that paper bags will never cook a fine meal off their own bat, as it were; but my experience has taught me that the bags plus a moderate use of brains, a trifle of experience and a certain deftness of manipulation that comes with experience, will unquestionably simplify the problem of living by lessening sensibly the drudgery of the kitchen, but, L repeat, to the housewife who brings common sense to bear upon that matter the time of learning will be surprisingly brief. Following M. Boyer’s general directions for paper bag cookery, I speedily learned that there are sundry coma • t i mandments to be observed while pursuing this method of cooking. The first and greatest of these is to get the right bag, which is made especially for cooking, is parafined, odorless even when crumbly crisp, sanitary and to be had in sizes big enough to hold a Thanksgiving turkey or tiny enough for a single chop. ' Next, nearly as important, is to grease the bag liberally, using butter, lard, oil, drippings or a very fat rind of bacon. Grease thoroughly—it is the dry spots which crisp, crack, leak and make trouble. But beware laying a bag empty of al! but grease in the hot oven to spread the grease. Even a few seconds of heat make the bag crackle and hard to handle. Use soft grease, whatever the sort, rubbing it on with the fingers. Mops and butter brushes can be used, but they do the work less completely. Further, proprtion. your bag size to what It Is destined to hold. The closer the fit of the bag and contents, the better, and the more even and compact the lay of the food, the less troub.o in handling. Fo d .ver the open end at least three times and fasten with strong wire clips. If. perforce, the bag is too big, cut off the end and then fold over the dip. Also I have found ft very satisfactory to fold

and clip empty corners, although this is not essential to success. Where bag and food touch the paper holds its texture, whereas ip empty single ply spaces it crisps rather too easily and is likely to break at a touch. Use a footed wire broiler, or very open grid shelf, in the oven. AM papor bag cooking is done in the oven. If a gas oven, it must be lighted eight to ten minutes before putting in the fool and kept at -a blazing heat until the bag corners scorch slightly; then slacken the heat a third or even halt throughout the rest of the tim cooking. Be sure to lay the bags in the oven with the seam- uppermost, especially if water has been put inside. Seams wil' steam open now and then—if the opening is downward there will be a leakage and much bother. In event of a leak, either set a pan underneath to catch the drip or lift out the shelf and bag and slip the latter, with its contents, into a bigger bag, freshly greased. A well greased bag can Me for some time without damage, but as soon as it Is filled with food it should be set on cooking. Have a care in placing it—once cooking begins, it must “stay put'* till it is ended. With several bags requiring shelf room, lay the first of them at the farther back corner, so as just to miss the oven wall. It the contents are heavy, and especially if they are bulgy, do not try to shove the bag across the shelf bars—ease it in upon them by putting either a broad flat basting spoon handle underneath or a clean bit of shingle, using ft as a baker uses his peel. If the grid shelf can be filled at once, take it- out of the stove, arrange the bags compactly upon ft and set it again in place. But take care not to handle it rough?, and, above -all, not to let the bags slip or slide. A general direction for heat in paper bag cooking is to have ft at full head when the cold bag is put In the oven, close the door and open ft after two minutes. If the bag comers then show decided scorching, slack the heat moderately for three or four minutes longer and then diminish ft half. On the heat question ft Is well to bear in mind (as in the case of pot and pan cooHng) that not only a —a heat vary, under varying weather con-

ditions, but the effects of it as well. Every cook knows the difference a muggy, stifling day mikes in cake baking, in making candy, preserves, jellies and so on. Also that potatoes bake much quicker,* are of better flavor and mealier upon a clear, bracing day than upon one when drawing breath is a burden. So here, again, one must learn—the “know how” is as indispensible in paper bag cookery as in any other high art. Stoves have their vagaries, ranges likewise, even as the cooks who make use of them. Moreover, there is a varying fuel value to gas, coal and oil, depending somewhat on the grate, somewhat on the management and still more on subtle atmospheric conditions. Finally, it is impo rtant to remember that\all manipulation, seasoning and flavoring of food must be attended to before it is put in bags. There can be no stirring or tossing In the course of paper bag cooking; such action is absolutely unnecessary if directions are faithfully followed.

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