Evening Republican, Volume 16, Number 225, Rensselaer, Jasper County, 19 September 1912 — Page 2

SOIL INSTRUCTION

BY M. L. FISHER, Soils and Crops Department, Purdue Experiment Station. „ Purdue University Agricultural Extension.

K» phase of agricultural practice Is Of more vital interest to Indiana farmers today than the improvement of the soil. The instructional work in soils at Purdue is intended to give the student a grasp of the principles underlying successful soil management. Much Indiana land needs drainage. Students tearn the effect of a waterlogged soil on the circulation of air through it. They also learn that the movement of water through clay, sand, loam and muck is at different rates. Thus it la apparent that lines of tile must vary In their distances apart to drain effectively these different types of soil. The crumb structure of a soil is an , nt item In its tillage qualities. Liming makes hard, close soils more open and easier pulverized. Organic matter loosens compact soils and at the same time enables them to hold moisture and plant food in a form readily available to the roots. The student learns by experiments in the laboratory that the addition of either lime or organic matter modifies the crumb structure of soils. Further study teaches him when lime Is need-

The Lime-Sulphur Spray

By C. G WOODBURY.

thtiw Mm Uurenitr Afiicalhml Extension

The lime-sulphur solutiou is one of the Aost important spray materials which the fruit grower can use. In dilute form it is ft very valuable fungicide and is replacing Bordeaux mixture for the first and second spring sprayings of the apple in localities where bitter rot and apple blotch prevail. Where these diseases are not present, dilute lime-sulphur is used throughout the season In place of Bordeaux. In a more concentrated form

Testing Density ot Lime-Sulphur in a Glass Cylinder by Mean* of the Hydrometer. Reading Shows a Density of Blx Degrees Baume. the llme-eulphur spray is used for the control of San Jose and other scale Insect* on fruit trees, it is also practically a specific tor peach leaf curl. The §tocfc solution or concentrate can either he purchased in commercial form or made at home. Commercial jiimitowlphnr can now be purchased in Utmost every town in the state from either druggist or hardware dealer. This ntaferlal should test from 32 to It degree* Baume. Home made lime-1 mb*- - ■ '

At Work In the Laboratory.

IlftitßNiiiit. Fi'die Experiment

ed and when organic matter is needed. The texture of a soil has an Important bearing upon the crumb, structure. Coarse grained soils have practically no crumb structure, while very fine grained soils have a tendency to form masses (clods) not easily penetrated by roots. Mechanical analysis shows the relative amounts of large and fine particles in a given- soil. This knowledge enables the student to explain the results obtained in many of his experiments. Given a statement of the mechanical constituents of a soil, the student is enabled to judge the tilling qualities of that soil, as well as to make a fair estimate of its crop producing power. The effect ot fertilizers- ofr the producing power of soils is carefully discussed in the class room. The relation of soil structure and composition to the bacterial life In the soils are also carefully studied. The whole purpose of the instruction In soils is to give the student a knowledge of how to manage the soil so that it will have the best conditions possible physically, chemically and biologically,

sulphur should be boiled according to the Geneva formula to get the best results. This formula is as follows: Eighty pounds high grade flowers of sulphur. Forty pounds stone lime (high calcium lime should be used; magnesium lime is unsuitable). Fifty gallons es water.Forty pounds of stone lime are slaked in an iron kettle. Eighty pounds of sulphur are placed in an old dash churn or a churn improvised from an arsenate of lead or pickle keg and thoroughly mixed with a small amount of water. This sulphur paste is then mixed with the milk of lime in the kettle and enough water added to make 50 gallons. This mass is then actually boiled for 45. minutes. The heat will cause the lime and sulphur to go into definite chemical combinations which are soluble. The result is a clear brown solution, through which floats a very finely divided black sludge. This sludge can either be removed by allowing it to settle out or can be drawn off with the lime-sul-phur and applicll to the trees. All through the boiling process the liquid should be kept up to the 50 gallon mark so that the finished* product will be 50 gallons of concentrated llme-sul-nhur. Home-made material will test anywhere from 25 to 28 degrees Baume, depending on the quality of the materials used and the care taken in manufacture. By barreling tightly, home-made material will keep just as well as commercial lime-sulphur. Concentrated lime-sulphur is used both as a contact insecticide for scale control and as a fungicide, the only difference being in the rate of dilution. For scale control the material is diluted so that the spray fluid will test 4.5 or 5 degrees Baume. For summer work the concentrate is so diluted that the spray fluid will test 1 degree Baume. The rate of dilution is ascertained by means of the hydrometer. This instrument is nothing more or less glass spindle so loaded at one end “that it floats upright when placed in liquids. It is graduated to two scales, the specific gravity scale and the Baume scale. When placed in pure water at 60 degrees Farenheit the hydrometer reads 0 degrees on both scales. When dropped into denser fluids the readings will vary with the density of the liquids. Every fruit grower should possess one of these little instruments. Just as soon as a new barrel of fconcentrated lime-sulphur is opened, whether it be commercial or homeboiled, its specific gravity should be determined. This is done by drawing -out a cylinder full of lime-sulphur and dropping the hydometer into it. The scale is read at the surface of the liquid.

Balanced Ration Needed.

Hens need a “balanced ration." Some dry feed with-the summer pasture is absolutely necessary. They want something to “grind." Too much soft feed is had for hens.- - It gives them a tnopy, sloppy appearance and causes looseness of the bowels. Wheat, cracked corn and oats will cure this disorder.

Cleanliness In Farming.

Just because a man wears a dirty shirt and filthy boots and dirty overalls in the bouse is no sign that he if a good farmer.

FOR THE WINTER DAYS

METHODS OF PUTTING UP ALWAYS POPULAR APPLE. Canned, They Are a Welcome Addl* tion to the Cold Weather Menu — Preserved Crab Apple—lngredients with Apple Butter. Canned Apples —Peel one-half peck of tart apples, cut them in quarters and remove cores; as soon as prepared, put the apples into celd water to, which the Juice of one lemon has been added. Have ready five pints of syrup, put the apples into five quart jars, fill them up with the syrup, close tightly, and place the Jars in a bo!T§r with the water coming to wthiu an inch of the top of them, and cook about twenty minutes. For the syrup, put three and onehalf pounds of sugar and two and one-half pints of water in a preserving kettle, stirring until nearly belling and always removing the scum that rises. Use as directed. Preserved Crab Apple—Remove cores froqj two q uar t® of sound crab appleß, using a small apple corer; then Immediately drop the apples into cold water to keep them from discoloring. Put Into a preserving kettle two pounds of sugar and one pint of water; let the syrup boil a few minutes, removing scam the while, and then put in the apples, letting them boil until tender without losing shape. Put the apples carefully Into jars, fill these up with the syrup, seal and set away. Apple Butter Wash and cut up without peeling one-half peck of tart apples; put them in a preserving kettle, adding one quart of cider; cover the kettle and boll the fruit until tender. When cooked,- remove the fruit from the fire and rub it through a sieve; return the pulp to the kettle, place it over a slow fire and boll it thirty minutes, stirring all the while. Then measure the pulp, and to each qaait put two cupfuls of sugar; also add one-half teaspoonful each of grouud cloves and cinnamon and boil twenty mlnuteß. Put the sauce into stone or glass Jars and seal them tightly. , Apple Sweet Pepl and cut otvshalf peck of large sweet apples into Halves or quarters and drop them at once into cold water; then place them In a preserving kettle, covering them only with water, and boll until tender. Then remove the apples from the kGttle and lay the pieces so as noi to break them up on a large flat platter. Ip the meanwhile place two pounds of sugar and two pints of water over the fire, adding the juice and peel of two large lemons. When the syrup bolls put in the apples and cook them five minutes more. Fill the jars with syrup after the apples are m them and seal. Ginger Apples. —Peel one-half peck of medium-sized tart apples and cut them Into quarters; remove cores and drop apples at once into cold water, adding; the juice of one lemon. Pick over and wash two ounces of green ginger and then cut it *up into small pieces. Place the preserving kettle with three pounds of sugar and one quart of water over the fire, drop In the ginger and boll five minutes; then put lr. the apples and cook them until a straw will pierce them easily. Remove the apples with great care from the kettle and put them In the same manner Into the jars, continuing to boll the syrup for ten minutes after the fruit has been taken out. Fill the jars to overflowing with the syrup, cover, and set them upside down until cold. Instead of green ginger, onehalf ounce of tincture of ginger may be used. .

Help In Peeling Onions.

The merest brieflet from a Chicago coworker takes another pebble (and not a tiny bit!) out of the path. “Before beginning to peel onions, grease your finger tips liberally with butter or lard or dripping. Then grasp the knife and go on with the dreaded Job! Not a trace of odor from the onion or garlic will cling to your bands, provided, of course, that yon avoid handling the onion with any part of them except the fingers.

Banana Soup.

Mash six ripe bananas, then rub them through a sieve; add twice as much cold milk, sweeten to taste, add a pinch of salt and the grated rind of one lemon; bring to boiling point, then add one heaping teaspoonful of-arrow-root or cornstarch mixed smooth with a little cold milk: stir till boiling, then allow to cook for eight minutes, stirring constantly; let cool, then add two tablespoonfuls of lemon juice and place on ice. Serve in bouillon cups.

Canned Pineapple Fritters.

Drain the slices of pineapple from the sirup In the can; sprinkle with kirsch and let stand an hour, then dry on a cloth. Dip the slices, one at a time. In fritter batter and fry In deep fat to a delicate amber tint. Drain on soft paper. Serve at once with a hot sauce made of the sirup from the can.

Baked Potatoes.

Thoroughly wash 12 good sized potatoes, make a few small slits In them, but do not peel. Place in a paper bag with one tablespoon of crater; cook from 40 to 60 minutes, according to size. *

Vinegar for Lamp Burners.

801 l your laifip burners In weakened vinegar to clean them and the lljht will be much dearer. . *■ - .v

KEEP SCISSORS IN KITCHEN

Innumerable Ways In Which They May'Be of Far Greater Service Than the Knife. A pair of scissors in the kitchen are of invaluable assistance-—not the lamp scissors or the dull pair that la black with age, nor the garden pair, nor yet thosg with the missing points, but a jnew, sharp, shiny pair that will cut. It is a difficult matter, for instance, to remove the white pith from grape fruit with a knife; one digs and jabs, and finally cuts out the offending center and. Incidentally, makes a hole id the fruit through which the jnice scissors. A snip, a pull, and there it is without trouble or mutilation. And bacon! How few women can slice off the slippery rind, while with scissors every morsel can be quickly pared away without a vestige of waste. In cutting off the legs of a lobster, in breaking open the claws and cutting through the tail, the scissors will do the work uncomplainingly without the aid of the hammer and ice pick. In preparing vegetables they are Incomparable. Try them In cutting the roots from spinach, trimming rusty lettuce leaves, shaping flowerets of cauliflower, and cutting up asparagus. Dice up the pineapple with them, cut up the meat and fish for salads, remove the veins from shrimps, use them for the fish fins and save your fingers.

TOWEL DESIGNS ARE PRETTY

Natural Colors Introduced to Add to Effect, and Results Speak for Themselves. When the dainty cross stitch designs in natural colors were fashioned in garlands from flowers and bowknots on towels last year many declared nothing could be prettier, but now the darn stitch and the bias Btitch, also in natural colors, have been introduced and they certainly are attractive. At the present moment, however, no towels are meeting with popular favor like these variously termed the “medieval design," the “20th century design’* and “Venetian point’’—designations that are confusing in both period and place. There is some excuse for this, as the designs show the influence of lace’s evolution and do not cling to any one decided type, but borrow beauty from all. The work is done in a sort of buttonhole stitch, combined with punch work.

KITCHEN

Covering a chicken with cheesecloth will prevent it from getting scorched or drying too much while roasting. When the fowl is ready for the oven sew it in a piece of cheesecloth, and baste it through -this covering, only removing the cloth at the time the chicken is ready to be served, when you will find it has an exquisite golden brown color. Nasturtium leaves, the tiny green ones, give a delicious flavor to both hot and cold tea. When making, picnic sandwiches turn the loaf upside down, and you that you can cut thinner and evener slices.

Hamburg Steak and Potato.

Take a pound of cold boiled potatoes, pour on them a wine glass of hot milk or water, add a big lump of dripping, cold bacon fat or butter, mash to a pulp, then beat up with a fork until quite light; take three-quar-ers of a pound of hamburg steak, make into small cakes, sprinkle a little finely chopped onion on top of each cake. Make the potato pulp into thick, round cakes and* put a cake of hamburg steak on each. Place in a well-gresed bag. Close and seal it; cook in a hot oven for 25 minutes.

Graham Nut Bread.

One cake compressed yeast dissolved in cup of warm water with one teaspoon sugar. Let stand until foamy. Make soft sponge with four cups warm water, two teaspoonß salt, one teaspoon lard, two tablespoons sugar, dnd white flour. Add the yeiast and let stand until very light. Mix into soft loaf with one cup sugar, one-half cup walnuts cut fine and two and onehalf pounds Graham flour. Let rise and make into four loaves. Bake in moderate oven one hour.

To Soften Butter.

When butter'gets too hard for use In winter fill a bowl with boiling water. Allow it to stand for a few moments until the bowl la thoroughly hot Empty out the water and place the steaming bowl over the plate of butter. This may be done In a few minutes before one wishes to use the butter. There is no waste and the flavor of the butter Is not Impaired as by heating at the stove.

When Cocking Eggs.

Here is a fact worth knowing when you cook eggs. A spoonful of flour added to the grease in which eggs are to be fried will prevent them from breaking or sticking to the pan.

Rye Sandwiches.

Cut rye bread Into very thin slices and any fanciful shape. Spread with a filling of cream cheese. Orate the cheese. Rub to a paste with melted butter. Season with, salt and pepper and spread.

FADS and FANCIES of FASHION

LOOK WEU IN WHITE - '' ** 1 - ‘ VARYING SHADEB ALL SUITABLE FOR BRIDAL FINERY. Modiste of Experience Will Study the Complexion of Her Customer to Determine the Proper Hue to Be Employed. In the olden times it was a common thing to hear people say of some bride or other, who hitherto had seemed quite good enough to look upon, “How ugly she looks in white!” This speech is very nearly Impossible today, for the very good reason that fashion considers types and complexions in all of her ideas for the wedding gown; which is to say that a smart gown model is tinkered with until it just suits the wearer, and before this the dressmaker tries every conceivable shade of white against the face of her customer to see which one goes bfest with her Bkin. In white, as In color, there are a number of tones' —dead white, pearl white, oyster white, cobweb white, pale cream white, etc. Try buying a length of satin or lace out of a bargan basket and then--trjr-to match the color to a T with more material of the same sort to go with it. The feat is well nigh impossible although It will not

matter so much if the purchase is a fine bit of lace in a length big enough to be used alone, for grayish white lace —the tone called cobweb —1b sometimes superb in a pure white veiling or net. , - The bride looking for absolute becomingness in her wedding fixings,

SHOES DEMAND PROPER CARE

Will Respond to Good Treatment and Are Quick to Resent Neglect or Carelessness. - ‘Not very long ago the average woman felt she was becoming quite gay and extravagant when she indulged in the luxury of buying each season many pairs of shoes. Today she believes- It is economy. Shoes, even the best of them, need rest; and, if they are to last long and always appear at their best, they demand It. ~ And Incidentally there is something very restful to one’s feet in a change of shoes. If you have few shoes or many, he sure to remember that you must treat them with consideration. The shoe which is carelessly kicked off and allowed to lie where It has been kicked will soon retaliate for this treatment by looking its ugliest. All shoes should be wiped off carefully before tbey are put away; and the shoe tree is as essential to the shoe as the coat hanger is to the coat. Each helps to preserve the-original shape. Remember, a shoe tree used is a pair of shoes saved.— Woman’s Home Companion.

FRESHENING UP OLD GOWN

little Touches That Will Give New Appearance to Garment One : . le Tired Of. Every woman has a serge or dark Silk dress in her wardrobe for coos days. Before the summer is half over' she feels that she is tired of it and it looks a bit shabby. For such ’ people let me suggest buying a set of

COTTON DRESS.

White cambric with a blue stripe la used for this dress. The plain skirt is set to the bodice with a narrow band of plain blue material, this is also used for collar and cuffs and tab below collar; buttons are sewn on it. Materials required: Four and onehalf wards 27 inches wide, one-half yard plain for trimming, three buttons.

then, must be particular about the shade of white she chooses, and if much satin is used for her bodice she must also get a very delicate lace web for hejr guimpe, for the heavier laces are by no means so becoming as the silk tulle and filmy nets used for this portion of the altar gown. The illustration presents an Indoor dress of many possibilities and in a very girlish style, and it is bound to be liked b ? the bride who wants to look young and appears best in simple raiment! The dress comprises a bodice with A rounded peplum and a perfectly plain skirt, so by lengthening ; the sleeves and wearing a high guimpe , ! inside the rolling collar the design 1 would be sufficiently severe for street use. As shown by the sonsy mall of the picture, the frock is of ar striped • and plain silk, the plain appearing alone in the trimmings of the bodice. This dress likewise presents possibilities for a very convenient traveling costume, for the lines are suited to corduroy and serge and cloth, and the peplum gives enough coat suggestion to make the costume in keeping with traveling styles. With a change of guimpes, lawn or linen severely made for actual traveling and muslin for hotel use, at a pinch this single costume could take the place of several.

the new collar and cuffs made of white | dull kid with deep border in dull black leather. They have just appeared the laßt few days. The collar is the ' round Dutch shape, about three and a half or four inches deep, with inchwide hem of the black. This Is joined to the white part by means of cat stitching in coarse black thread, which gives it a crude but nobby effect. The plainness of the whole thing Is relieved by tiny straps of the white leather which fasten to small gun metal- buckles. The cuffs match exactly and are about five Inches wide. This set worn with a clinging black charmeuse gown, but In perfectly plain qjralght lines would, as you can easily imagine, set it off most completely. « f

Moonlight Blue Gowns.

A beautiful gown for a recent ocas* ion was made in a shade of moonlight blue satin of the softest consistency, known as peau de suede. The gown opened over a petticoat of the mousseline-de-soie, while one side of the corsage was likewise of the filmy fabric relieved with trimmings of dull gold. Another gown for the same occasion, was in a supple and beautify! gold tissue shot with flageolet grew. The front of the gown was draped with a spoon-shaped panel of flowerpatterned Brussels lace, veiled with a shadowy drapery of flageolet-green tulle illusion, while the tissue was left uncovered at the back. The corsage itself was hidden under a soft Ache drapery of Brussels lace, showing a little gathered tucker of , pure white chiffon, while over it was the same soft shadow veiling of, green, tulle tt> iusiom the drapery entirely hiding the