Evening Republican, Volume 19, Number 283, Rensselaer, Jasper County, 30 November 1915 — Page 3

FOOD VALUE FOR CHICK.

What Causes Rapid Growth May Not Cause Development. Chicks grow rapidly when fed on moist mashes, but % the digestive Bittern does not develop proportionately and with too much soft food they often break down. The tendency of poultry keepers generally is to take one or other extreme in cases like thi*, and because of that many who find certain unfavorable results with the use of moist mash do away with it entirely, either substituting dry mash or using no ground grain, says FarmPoultry. When this is done, special attention should be given to providing succulent food. The best feeding practice is to alternate mash and grain, and it is a good pldn even when a moist mash is used to have a little dry mash where chicks can get it when they want it. They will eat more when the food provided them is in a variety of forms and the more you can get them to eat of suitable rations, the better they will grow. 'Up to the limit of its capacity the digestive power Increases with use and suitable food. One of the best ways to feed eggs is to mix up, shell and all, with as much cornmeal, or cornmeal and shorts, as can be mixed with the egg with a stiff spoon. Don’t feed this heavily, but give what they will clean up quick once a day. Stale bread, soaked in warm water, just enough to saturate it, and then stirred thick with cornmeal and a little fine beef scrap is another mash much* relished by chicks. Such things can be prepared in a moment. No one need worry about such irregular dishes disturbing the "balance” of the ration. They give the variety that is acceptable to all creatures. It is a hard matter to seriously “unbalance” a ration by the use of any occasional meal, even of an 'article far from the general ratio, and the articles mention and others that people may prepare from waste foods they happen to have are not very far from the common ratio.

The Relation of Our Shrubs and Trees to Our Wild Birds.

A press bulletin of the university of Illinois says: “Anyone who pays even slight attention to the citizens of our bird world knows that they show preferences for certain kinds of surroundings. For some kinds of birds ono must go to the open fields; (pr others, to the woodlands; while many shore and water birds must be sought along the water courses and in the swamps. A somewhat further acquaintance leads to the knowledge ' that birds of a given species may frequent very different kinds of situations for feeding, for nesting and for refuge. Some species, as the robins and grackles which feed in the open fields, seek refuge and nesting sites in the woodlands and shade trees. Still others,* which may feed and nest on the ground in open fields, do not get very far from some protecting shrubery or hedge to which they fly when disturbed. “Although certain kinds of birds ar&uready to adapt themselves to quite extensive changes in their surroundings, others will simply disappear when such changes occur. The cutting away of the forests of several northern states is known to have been followed by a decrease of some of the foregt-loving species and an increase of those that prefer the open fields or the shrubbery areas incident to new clearings. Reports on the birds of several different states are confirmatory of this statement. “When one learns the habits of all the birds which are to be found during the year in any one of our ordinary Illinois localities and then makes a list of those which are not dependent in any way on trees or shrubs for food, nesting sites, or refuge, the list Is found to be relatively short, especially if the locality is distant from a river or lake. From several locality lists available to the writer, each Including from 85 to 170 specieß, it Is evident that about 75 per cent of the species listed are in one way or another dependent on trees or shrubs. 'From an investigation conducted by Dr. S. A. Forbes, state entomologist, some years ago, we have record of the identity of 38,813 wild birds are distributed over farm lands, orchards ■wH shrubbery areas and open woodlands. One hundred and seventy species were represented, forty-four of which may be regarded as independent of . trees and shrubs —able, apparently, to get along perfectly well without them. Of these latter twenty-four ■pecies are blrdß of the open field and the others are shore birds or watei birds. Of the remaining 126 species many will eventually disappear alto' gather, and the others will be represented in reduced numbers in localities where trees and shrubs are destroyed. About 69 per cent of the individual wild birds recorded by the foregoing observers belong to this group. These ratios correspond very closely with those from other available records based on more limited data. Fully two-thirds of the wild birds of ordinary Illinois localities are In some way dependent on trees and shrubbery.** Awiong the most successful raisers of chicks is a retired clergyman who hatches them under hens and Jn incur baton, but raises -them by hand and without artificial heat He says he can beat the old hen raising chicks, and he hu the “goods” to prove his

Some Delicious Ice Creams

To insure a smooth, velvety cream, it is essential to beat the mixture thoroughly until It is evenly frozen. Allow three parts of ice to one of salt Put the freezer can in position and pack the ice and salt in alternate layers about it, beginning with the ice. Allow three inches of Ice to one of salt, and pack each layer firmly with j a stick. Turn slowly at first, then more rapidly as the cream hardens. When it becomes difficult to turn the i crank, remove the beater, press the cream down, cover, cork the hole in the cover, remove the lower plug in the tub, and drain off the water. Repack with ice and salt in the same proportion, cover with a blanket and set aside to ripen. Plain Ice, Cream—Scald one quart of new milk, stir in one pint pt sugar, remove from the fire and add three pints of sweet cream. Let get cold, then add the whipped whites of two eggs and any flavoring preferred. , Creamless Ice Cream Scald one quart of new milk in a double cooker. Whisk one-half pint of sugar Into the yolks of four eggs until they are light and frothy. Beat the whites to a stiff froth, then beat them thoroughly into the yolks, and continue stirring unril the custard begins to thicken. Remove from the fire, let get cold, add flavoring and freeze. This 13 an economical ice cream, but delicious and rich-colored. Banana Ice Credm —Peel and mash six large ripe bananas. Scald one quart of cream and dissolve one cup- ; ful of sugar in It. Let It cool, then add the mashed bananas and freeze. ! The bananas should not be prepared until time to use them or they will discolor. Blueberry Ice Cream Make Ice cream as directed in first recipe and freeze until mushy. Remove the beater and stir in one quart of mashed ripe blueberries, pack and let stand for oneand one-half hours. Strawberry Ice Cream —Prepare ice cream as for the first recipe and when mushy stir In one quart of mashed strawberries, sweetened and rubbed through a sieve. I Peach He Cream —Peel and stone mellow peaches. Crush them with six ounces of sugar. Scald one quart of cream, add eight ounces of sugar and two whole eggs. Just bring to the boiling point, then remove from the fire and strain. When cool, freeze. Raspberry Ice Cream Press nice ripe raspberries through a sieve. To each .half 'pound of pulp add. one point’ 4 of cream and four ounces of sugar. I< rceze. Pineapple Ice Cream —Pare and slice the pineapple, chop very fine, and cover with sugar. Let stand over night. For each quart of fruit allow one pint each of milk and cream, one-half ounce of gelatin dissolved in the milk, and ! sugar to tastb. Add the pineapple and freeze. Lemon Ice Cream. Squeeze the juice from four lemons, sweeten well and stir into it very slowly one gpart of cream, then freeze. Orange Ice Cream —Dissolve threequarters of a pound sugar in one pint of scalding hot cream. When cool, add the juice of six oranges, and the grated rind of one, and freeze. Kentucky Ice Cream —Prepare one Suart of plain ice cream, and as soon s it begins to freeze, add one cupful of strawberry preserves, one pint of j whipped cream cream, one-half cupful of citron, sliced very thin, and four ounces of almonds that have been blanched aqd pounded to a paste. Freeze and pack. Delicious. Ginger Ice Cream. Blanch four ounces of almonds and pound them to a paste; mix with four ounces of preserved ginger pounded to a paste, then add a little at a tinie, two tablespoonfuls of lemon juice. Add one-half cupful of sugar to one pint of scalding hot cream. Cool and add It gradually to the ginger and almond mixture. Rub through a puree sieve and-freeze. Cocoanut Ice Cream. —Stir one lb. grated cocoanut' into one pint of cream, add one lb. sugar and scald well. Cool, stir in three pints of fresh cream and freeze. Nut Ice Cream.—Put one-half cupful of granulated sugar In a saucepan *over the fire and stir until melted to a caramel. Add one-half cupful of boiling water and let It Bimmer for ten minutes. Scald one pint of thin cream In a double boiler, add one-half cupful of sugar, one-eighth teaspoon ful of salt and the caramel. Stir until the sugar is melted, thten set away to cool, stirring It frequently. When cold stir in one pint oi cream whipped stiff and one cupful of pecans chopped fine. Add the juice of one lemon and freeze. Apple Ice uream —Steam and sift six tart apples. Add one tablespoonful of lemon iuice, one teaspoonful of rose water, a pinch of salt, and sugar to make quite sweet. Prepare one quart of cream by either of the first recipes given above, freeze until thick and mushy, then stir in the fruit without removing the beater and freeze until the heater turns with difficulty. Then pack and let 'stand an hour or longer. / Nectarine Ice Cream. —One quart of cream In which one and one-half cupfuls of sugar have been dissolved; freeze until thick and stiff, stir In quickly one pint of nectarine pulp and freeze. Cherry Ice Cream. —To one quart of ; plain ice cream add one pint of finely chopped and sweetened cherries, onealf cupful of finely chopped blanched ’monds® and two tablespoonfuls of non juice. Freeze and pack.

An Appropriate Motte.

Among the presents lately showered upon s dusky bride in a rural section oi Virginia was one that was toe gift at an old woman with whom both Bride and groom were great favorites. Some time ago, it appears, the old woman accumulated a supply of card* board mottoes, which she worked and had framed as occasion arose. So It happened that in a neat combination of Mudb and reds, suspended by a cord of orange, there hung over the table whereon the other presents were displayed for the delectation of the wedding guests this motto: ‘'Fight on; fight ever."

An Efficiency Fiend.

The general manager of an cas-tern railroad had a dreaded reputation for laying dff men whenever he found the slightest excuse. He appeared in the yards one day and two switchmen discussed him. "He don’t look like the man wc heat he is,” said one. "What do you hear?” the other asked. “Why, they say when he was at the funeral of Flannery’s wife and the six pallbearers came out carrying the coffin he raised his hand and said: *Hold on, hoys! You can get along without two. of them!’“ \

Tit for Tat.

A small boy had been given a penny with a whole in it. Handing It to a still smaller companion, he said: "Jimmie, I dare you to go Into that store and buy something with this penny.” • Jimmy was quite willing. Entering boldly, he said: “I want a doughnut." And taking it he hastily, presented the penny. ” “Here,” said the clerk, “this penny has a hole in it.” “So has the doughnut,” announced Jimmie, triumphantly holding It up.

TURNING THE TABLES.

“Do you mean to say that she refused the proposal of that rich editor T*"* “Tea, she regretted that she did not find it available for present purposes.”

Hardly Noticed It.

Visiting New York for the first timr Uncle Henry happened ta figure in an exciting runaway accident. When he was finally rescued, his anxious nephew exclaimed. “You must have been frightened half to death!” “No, indeed,” replied Unrie Henry. “To tell the truth, I hardly knew the difference. I’ve been traveling at a pretty lively gait ever since I struck town.” —Judge Quarterly.

“Toot-Toot! Good-by!”

In discussing the number of automobile accidents due to carelessness or incompetent driving, a manufacturer said the other day: “Old man Brown’s little grandson 88 Id to him one day, pointing to the horn on an automobile that had halted for repairs: “•What’s that thing for, grandpa?” “*That, sonny,*‘old man Brown answered, “that Is the thing they toot before they run you down/”

As It Seemed to James.

“Archimedes,” read the young pnpil aloud, ‘leaped from his bath, shouting, ‘Eureka! Eureka!*” “One moment, James,” said the teacher. “What is the meaning of ‘Eureka?’ ” “ ‘Eureka’ means T have found It.” •Very well. What nad Archimedes found?” James hesitated a moment, then ventured hopefully: “The soap, mum.”

Not Transferrable.

Mr. Dorman found Mr. Johnring intently contemplating a piece of cardboard. Mr. Johnsing—“SJay, Mr. Dorman, what am de meaning of dls hero line on de ticket whar it says ‘Not transferable?’” Mr. Dorman —“Dat means, ReT Jphnslng, dat no genleman am admitted unless he comes hlsself.”

Once Backed a Horse.

“Did yiz iver makeiny money hackin' harses, Mulligan?” *Sure, 01 made a hundred dollars wance.” “How did ylz do ut?” “Oi backed him down clllar, an* thin sued the mon for lavin' th* dure open.”

Appetites Differ.

Stout Lady (watching the lions being fed—“ Tears to me, mister, that ain't a very big piece o* meat for sech a big animal.” Attendant (with show of pollteneue —“I s'pose It does seem like a BtUo meat to yon, ma’am, but it** enough tor the lion.” „ '

The Book Borrower

An objectionable type of person, whose capacity for irritation is unbounded, Is the Inveterate careless book borrower. We all know such people. They borrow everything In the book line, from the latest novel in which we are Immersed to the volume of Thomas. A. Kempis which brings us dally comfort. The family Bible alone escapes their notice. If they borrowed and returned the book promptly one would not be so violent upon the subject. But they either keep the books they borrow Until one is in despair of ever seeing them again or they do not return them at all. Of course, many people fail to return books through thoughtlessness, but there are also ( people who sin in this fashion through indifference. These are the inexcusable ones. They cannot have a real iove of books, or this Indifference would not manifest itself. They would understand that books to the book lover are valued friends and when one Is forced to part with them to careless and indifferent readers, who take their time about bringing them home, one is apt to feel justly Incensed. Aside from the intrinsic value of a volume, the person who borrows a book should remember that it may mean a great deal to Its owner. You do not know what associations and memories may surround such a book. Nearly everyone has some light novels that they are willing to lend, and which mean nothing to them in any way, but dne should not get into the habit of treating even such books with carelessness, for is a habit which easily takes root, and which is often most difficult to break. Young girls are frequent offenders where books are connected. It is no doubt due to thoughtlessness that they take an outrageous time to return any volume tha£ has been lent them, but this is ot a sufficient excuse. They should remember that books mean a great deal to certain people, and if they lend them they are entitled ty> the consideration of having them returned promptly. Another bad book habit indulged in people is to begin reading a book that another person has not yet finished. A young girl who was a guest at a house party caused a great deal of indignation by this unconscious habit. No book was safe from her roving eye. One could not leave a book for a moment and find it when one returned. She even committed the enormity of- removing books from one’s bedside table. Everyone should cultivate a respect for the books of others. ‘They should be handled with care and promptly returned and never taken without permission, unless one wishes to label oneself as an odious person.

A New Ice Jug

The difficulty of keelring ice water in a pitcher without a cover is overcome by a new ice jug with detachable parts. Well up .near the top of a glass pitcher is a narrow ledge on which rests a lid through the center of which runs a hollow tube that extends almost to the bottom of the pitcher. In this the ice is placed and is covered by a glass stopper. These parts are not only detachable, so that the pitcher can be easily cleaned, but can be entirely removed and the Jug us eta as an ordinary pitcher. Besides the advantage of keeping the ice longer by - protecting it from air, there is no possibility of dust, flies and germs getting into the water from careless covering. If such a pitcher is not possible a lidless ice pitcher can be covered with a heavy paper bag. It keeps the Ice from melting rapidly.. The most healthful way of having cool drinking water is to fill clean bot ties with purr water and stand them, tightly corked, in the- ice compartment of the refrigevator. If this is done each morning and each bottle Is refilled as soon as emptied there is never a lack of cool water. Where water is to be kept cool overnight, as in a sick room, it should be put in one of the bottles that maintain liquids at a fixed temperature for many hours. Be sure that the water is ice-cold when bottled, alsri that the bottle itself is clean and in good oon dition.

Ironing Hints

Starch the clothes and have them thoroughly dry, and hang them on the clothes line late in the evening, and if they get very damp bring them in just before you go to bed; if not, leave them out until morning and they will be ready to iron. If you get them dampened just right this way the clothes will be as easy to iron as the ones that are not starched. If it is either too wet or too dry to dampen this way, sprinkle them with water as hot as you can bear your hand in it.

Sick Room Don'ts

Don't allow the sheets to become wrinkled. Don’t jar the bed by leaning or sitting upon it. Don’t allow stale flowers to remain in the room. Don’t forget to be kind and patient Don’t have temperature of sick room over 65 degrees. Don’t appear anxious. Those who are ill are very sensitive. Don’t rattle papers. Nothing gets on one’s nerves more than this. Don’t give the patient more water in a lass than he is allowed.

For the Housewife

Nothing makes a finer polish for tin ware than good wood ashes. Never salt meat that Is to be grilled, as It hardens the fibers of the meat and tends to extract the Juices, sug gests a woman of experience. Balt on the platter Just before sending to the table. No meat should be salted uncooked, but after the surface has been seared and the meat Is partly cooked. There Is no excuse for having dingy looking or stained tinware around the kitchen when you can produce the shine of newness on the oldest utensils by holing them In water to which has been added the ordinary quantity of borax used In any of the duties when this household Indispensable does duty. To keep piano keys dean and white dampen a piece of muslin with alcohol and with it rub the keys. If this does not remove the stains use a piece of cotton fl&qnel wet with cologne water. The keys can be bleached White by laying over them cotton flannel cloths that have been saturated with a solution of oxalic acid. Clean patent leather shoes with a sponge and warm water. Warm the leather with gentle heat, taking care not to get it too hot, and apply sweet oil or olive oil with or without an equal quantity of turpentine. Apply the oil with a sponge or doth and rub with the palms of the hands while the leather Is warm. Apply ordinary blacking to the edges of the soles, or liquid varnish blacking with a sponge or brush, but do not apply paste or liquid blacking to patent leather.

Health Notes

For sore throat gargle with salt water or a strong antiseptic wash. Apply cold cloths wrung out of cold water and wrapped closely about the throat. Cover with dry cloths so that no wet portion reaches the air. As the bandage dries and becomes warm quickly renew. Sore throats are so treacherous that when they are not quickly relieved it is best to seek immediate medigal aid. There is nothing like a hot foot bath to tranquillize the nervous system after a siege of prolonged study, literary labor or other intellectual activity at night. The bath should be taken every night, for about ten or twelve minutes, before going to bed, and the water should be as hot as can be borne. Let the water come well over the ankels. It will cause the blood vessels In the feet to fill, and afford almost Instant comfort and soothing effect as it withdraws blood pressure from the overstimulated brain. This Induces relaxation and eases the mental tension, quieting the nervous system, so that sleep is promoted. It is necessary to keep the water up to the highest temperature at which it'can be borne for at least ten minutes, by adding hot water as the temperature of the foot bath becomes lower.

Adhesive Plaster

Adhesive plaster has many uses other than the original one for which it was intended, that of protecting bodily wounds. It can be used for repairing all sorts of rubber articles, such as hot water bottles, mackintoshes, syringes, garden hose, rubber shoes, boots and shoes and gloves. It should be used by applying a warm iron over the patch. When knitting, crocheting or hemmidg by hand put a small piece over the end of your finger to protect the skin. A piece will save the lining in the heel of a shoe and prevent it from rubbing the hosiery into holes. It can be used to mend corsets, and even the ends of protruding stays. If a window pane is cracked in cold weather a strip of warm plaster will hold it together and keep the cold air from coming into the house. Cracks in wooden tubs or buckets may be made waterproof by mending with ahdesive plaster.

For the Kitchen Floors

The kitchen floor, whfch needs such constant scrubbing, often causes much trouble, as soap and water soften the wood and increase its tendency to splinter. If it is splintered much it must be scraped smooth and then with care it ought to do nicely. Have the floor clean and smooth, the cracks filled (if a cose grained wood, it needs no filler), then rub a thoroughly crude oil or one of the -spe* clal preparations that are manufactured for the purpose. Oil slowly hardens and darkens a floor, so that grease and stains do not sink into the wood. 'Never wax or varnish kitchen or bathroom floors. The slipperiness of the wax may cause a nasty fall, and in any ease it is a waste of money, for the water that has to be used in both kitchen and bathroom will ruin the looks of either wax or varnish. After the floors are once in good condition it la not a difficult matter to keep them so.

Washing Toweis

In some homes this is a hard task, especially when one’s work calls for frequent, but not thorough cleansing and time is valuable. Hang old, faded aprons over the towelg or near, and the thoughtful will leave most of the stains on them, which need not be washed so ferfectly as most persons do when cleansing White towelslt is fine to have white articles snowy white. Brown and colored ones answer many times.

A Novel Salad

A delicious and dainty salad—good at all times —is made by laying a slice of canned Hawaiian pineapples on a lettuce leaf. Heat a knife, and spread cream or Neufchatel cheese over the pineapple, arrange pointed strips of pimento like the petals of a poinsetta over the cheese; heap mayonnaise in the center and put a stuffed olive on

THE SHIFTING TENANT

Agricultural Schools Bhould Work to Keep Farmers’ Sene on Land. Specialists of the department of a*riculture who have been making an Investigation Into the use of land by high schools in teaching agriculture and In the encouragement of boys to carry on supervised home projects, make the following suggestions as to how the agricultural Instructor may help to solve the serious shifting-ten-ant problem. It can safely be assumed that the average boy leaves school at IS years of age. From the best Information available the average farmer does not start fanning on his own account until he Is somewhere between 25 and 30 years of age. In other words, there Is a period of a farmer's life, when he is between 18 and 30 years of age, when he Is not working on his own farm nor is he his own master. It would seem that wherever the home project method has been Introduced an effort should be made to follow up the boy and, if possible, arrange In some way so that he continues his home-project work and gradually become a partner with his father in the farm business. This fear ture should be a part of the extension work of the agricultural instructor. Farmers are recruited from two sources, from the sons of farmers and the sons of agricultural laborers. In going over the original census schedules for farmers of lowa county, Wls, this rather interesting fact developed that where the tenant and landlord had the same surname the tenant had been on the farm that he was on the day the census was taken for a much longer period than where their sur names were different, it was found that* 31 per cent of the cash tenants, who were related to the owner had been tenants on the farms which they were on, at the census date, for two years or less, while the per cent for those where no relationship existed was 65. For share tenants the figures were 50 and 80 per cent respectively. In other words where there is relationship there is less of the shiftingtenant problem than where relationship does not exist. From other records it was learned that of the total years a man had been a tenant, he had been a tenant on the farm where he was at the time the records were taken 76 per cent of the total time when there was no relationship. The returns also indicated that where relationship existed 33 per cent had attended high school, but where there was po relationship only 18 per cent had attended high school. In other words, if through the school the fanners could be made to take an interest in the agricultural training of the boy and they could be established In a partnership relation, the shifting-ten-ant problem would be partially solved.

Garden of Herbs Is Valuable.

Why not have a garden of herbs? In a few feet of ground you can grow all the herbs you can use and you will be surprised to find what an addition they will make to your table. Lettuce and tomato salads are greatly improved by adding a few chopped leaves of thyme, tarragon, sage and chives to the dressing. Satfces, fish minces or croquettes all gain in flavor from the use of these herbs. The seeds of dill, anise, coriander, caraway and fennel are useful tor flavoring in bread, cookies and cakes. Catnip, rue, saffron and tansy have medicinal qualities, while lavender, and rosemary yield aromatic oils and waters. An herb garden should be started early in the spring, in carefully prepared and thoroughly cultivated ground. A light, sandy soil is most satisfactory. The seeds should be planted in shallow drills and the soil firmly pressed down. Here is a list of the most useful herbs that are not difficult to raise: Balm—For cooking purposes. Basil Sweet—Used for flavoring Borage—Leaves used for salads. Coriander —Seeds aromatic. Dill—Seeds for flavoring. Lavender—For oil and distilled water, dried flowers and used among linen. Mint —Leaves used for flavoring. Rue —Medicinal qualities. Saffron—Medicinal and flavoring; also used in dyeing. \

Growing of Lillies.

Lillies can be grown in any good garden soil. Heavy soils should be made rich and provided with good drainage, light soils should be made rich and protected from the hot sun by a suitable mulch. Lillies are impatient of extremes—they suffer from too much water and dislike extreme heat as much as severe cold. Proper preparation of the lily bed 13 essential. The soil should be removed for a depth of two feet and at the bottom fork under six inches of well rotted manure. Then add another six Inches of the top soil and on this six inches of sand. Place the bulbs upon the covering of sand and cover them completely with sand; then fill up the bed with the remainder of the topsoil. Never let the manure come In contact with the bulbs. As a rule the autumn is the boa*, time to plant, although in the early spring successful planting may be done. When the plants have become established the bed should not be disturbed as long as the plants bloom satisfactorily. _