Evening Republican, Volume 21, Number 66, Rensselaer, Jasper County, 27 March 1918 — Page 3

A Bird in the Hand

(Special Information Service, United States Department of Agriculture.) DO YOU KNOW THE TWENTY EGG STRAINS?

Eleven of the More Important Members of the Egg Classes: (1) Single Comb Brown Leghorn; (2) Single Comb White Leghorn; (3) Rose Comb White Leghorn; (4) Black Leghorn; (5) Silver Leghorn; (6) Single Comb Black Minorca; (7) Rose Comb Black Minorca; (8) White-Faced Black Spanish; (9) Blue Andalusian; (10) Single Comb Ancona; (11) Silver Campine.

WIDELY POPULAR HEN FOR LAYING

Single Comb White Leghorn of Mediterranean Class is Most Favored. NOT DESIRABLE MEAT FOWLS • * Especially in Back Yards and on Farms Where Waste Material Is Available Purchase of Expensive ' Grain Not Required. If you want to raise chickens for eggs only, if you want to your hennery strictly an egg factory with meat production only an afterthought, you must select au egg breed. You have 20 chances, according to a new

NATION STILL NEEDS GREAT POULTRY INCREASES

Poultry production should be increased greatly, according to* the department of agriculture’s 1918 agricultural production program, especially in back yards and on farms where waste material is available and the purchase of expensive grains and other material is not required. Increased poultry production may be obtained most economically, according to the federal experts, by early hatching, by confining mother hens at least ten days after the chicks are hatched, by reducing losses on account of rats, weasels, and thieves, and cold, damp conditions, by thorough sanitation, by discouraging the marketing of. early-hatched pullets as broilers, by eliminating non-producing hens and keeping good layers through at least two laying seasons, and by the poultryman raising his own feed as far as possible.

publication from the United States department of agriculture describing the breeds of chickens belonging to the egg class. Farmers* Bulletin 898, “Standard Varieties of Chickens: IL The Mediterranean and Continental Classes.” That is. there are 20 members of the two groups of chickens which poultry experts classify as the egg breeds. The Mediterranean class Includes the Leghorns—nine varieties; the Mlnorcas—five varieties; the Spanish—one variety; the Ancona —two varieties, and the Blue Andalusian. In the Continental class is the ! one breed Campine with two varieties. All of these breeds lay white-shelled eggs. They are called egg breeds because fowls of these types are especially good layera but are not so well suited to the

THE EGG CLASSES—6 BREEDS AND 20 VARIETIES

There ere two classes of egg breeds Mediterranean and Continental. g, The Mediterranean class Includes the following standard breeds and varie- x ■ ties. J ’ Breeds. Varieties. Breeds. Varieties. J,

Leghorn Single Comb Brown. < Rose Comb Brown. | Single Comb White. ' ~ , Rose Comb White. Single Comb Butt. Rose Comb Buff. ■ Single Comb Black. Silver. Red Pyle. |

The Continental class includes one standard breed and two varieties: ~ Breed. Varieties. i c - mp W - * - " * <H£k j:

table. They are the breeds best suited for poultry farms where the production of eggs is the main purpose. The Leghorn breed, and in particular the Single Comb White Leghorn variety, is the most popular and widely kept. The egg breeds are smaller than the general-purpose types of chickens such as the Plymouth Rock. For that reason they do not make particularly desirably meat fowls and are not so well favored by the poultry packers as are the larger general-purpose breeds. Surplus cockerels, however, sold as broilers when they weigh from threequarters to a pound and a half, find a ready market. The bulletin mentioned describes the diffenent breeds and varieties of layers in the two classes and illustrates them. However, the purpose of the bulletin is to give only general descriptions of appearance and character. For a description sufficiently detailed to enable one to breed exhibition specimens it will be necessary, the specialists say, to refer to the “American Standard of Perfection,” a book published by the American Poul-

try association and the guide by which all the poultry shows in the United States are judged.

Where Egg Breeds Are Kept

Eggs, of course, are produced Wherever chickens are kept, and by far the greater part of the egg crop comes from the general farm, yet large socalled egg farms have been developed with the main purpose of producing eggs for market. The largest of these egg farms and the greater number of them are located near markets which pay a premium for white eggs; and for this reason, together with the fact that eggs are primarily desired, the breeds kept are those known as the egg breeds, such as Leghorn, Campine, Minorca and Ancona.

[Minorca ..Single Comb Black. >. Rom Comb Black. X> I Single Comb White. X> | Rose Comb White. !’ Single Comb Buff. 'j. (Spanish White Faced Black. I > (Blue Andalusian. X> I Ancona Single Comb. | Rose "Comb. ’ ’

THP EVENING REPUBLICAN. RENSSELAER. IND.

VARIETY OF WRAPS

Short Garments Are Made Like Attenuated Dolmans. Um Chiffon of New Egyptian Tissue, Satin Lined or Trimmed With Fur. and Embroidered Tulle. Every letter from Paris lays stress upon the short wraps. They are made like attenuated dolmans. They are of chiffon, of the new glistening Egyptian tissue, of satin-lined or trimmed with fur and of embroidered tulle. They resemble elaborated scarfs. Some of them tuck In at the waistline in the back and drop long in the front; others go over the front of the figure in surplice fashion, wrap around the waist and tie with a huge bustle bow at the back. They are Worn In the afternoon over thick frocks; they are worn in the evening over half decollete frocks; they have taken the place of many short, separate Jackets for street wear, and they are seen at all the performances in the theaters and at the opera, as well as in the restaurants. They are not removed. They are intended as a half-concealing, half-revealing and altogether subtle and attractive garment. A woman will come into a restaurant with a dull lavender gown of satin, beaded and cut out half low at the neck, with the arms bare from six inches below the shoulders, and the whole top of the figure and gown will be covered by a short, draped, shirred wrap with sleeves of cornflower blue tulle, the ends of which may be weighted with Chinese tassels in black, gold and yellow. There are dolmans of black satin lined with fur, and others that have bands of kolinsky or ermine which form a collar and outline the long, pear-shaped armholes that often serve without sleeves. And again and again, the fur or the Egyptian beaded embroidery or metallic tissue is used to hold in these short wraps at the waistline and to form a bow or ends at the side or the back.

MAKES OLD CHAIR LOOK NEW

Pretty Covers Are Easy to Make by First Cutting Pattern From Newspaper and Fitting It Oyer Chair. To well polish the wood and to provide a dainty cover for the seat of an old chair will make it look like a new oqe, and pretty covers are not difficult to make. The one illustrated is of a very useful type, and can be tied in position in a moment. It is carried out in dark

Embroidered Chair Cover.

brown corded silk, and bound at the edges with narrow ribbon of the same color. It is lined with sateen, and tapes are sewn on at the corners where indicated. The space enclosed in the dotted line should correspond in size with the surface of the seat of the chair, and the flaps should be large enough to entirely cover the sides. It is a good plan prior to cutting out the material to cut out a rough paper pattern from newspaper and fit It over the chair. The design which appears upon the cover consists of blossoms worked in various shades of pale pink, separated with leaves worked in various shades of green.

CAPES NEWEST FASHION NOTE

Wraps Are Made for Actual and Unremitting Service, as Far as the Outer Coverings Are Concerned. The ultra smart clothes that are worn at the playgrounds of the South are the straws that tell which way the wind is blowing id the world of fashion. The cape is, really, the newest note of the season as far as outer coverings are concerned. It is making its appearance more and more frequently, observes a Palm Beach fashion correspondent. The most recent of traveling capes has two or three distinctive features which are worthy of detailed notice. The new capes are made for actual and unremitting service, and, therefore, have points of interest all their own. They are, as a rule, cut circular—many yards, even as mdny as five around the hem, and a top that is cut exactly to meet the closely fitting collar at the neckline. The collar then is cut so that it rolls and folds about as one’s mood wishes it to do, falling carelessly, gracefully, and broadly over the shoulders when the cape Is unfastened. Others of these traveling capes, vhile they are still cut on circular lines, have gathered at the neck, so that they float away in more graduated fold. But more often not, they are void of the yokes which were a striking feature of . all the best winter capes. One of these service capes was made

CHECKED GINGHAM SKIRT

This pretty little skirt with its red and white checks on gingham makes the neat three-piece suit the hit of spring. The blouse is of the same kind of gingham, covered with red velvet, set off with a white flare collar. The blouse is straight in line and sleeveless, crossing In front and fastening under the arm.

of the most interesting variety of velours cloth, woven in a plum-colored plaid, with citron-colored stripes making the blocks. The cape had places cut In the sides for the hands to come through, provided with extra straight pieces set on to simulate cuffs. Then, just underneath, on the cape, other straight pieces were set on to form pockets. This slight divergence was the only departure from undiluted straight lines. With this cape its owner wore a purple velvet hat, soft and crushable in shape, touching one shoulder, and flaring from the face with a soft flange over the opposite eye.

HIGH COLLARS AT THE BACK

Indications Are That Paris Has Given Up Effort to Inflict Either High or Round-Neck-Line. From the lovely lingerie blouses—and those of georgette crepe and chiffon as well —shown in the smart shops and Worn in smart places, we may judge that has almost given up her effort tojfiflict on the American woman either 4he high collar or the rather unbecoming round neck-line, according to a fashion correspondent. To be sure some of the very smartest new blouses have what is sometimes called the “line of decapitation,” but many of the new blouses show a rather deep Vsquare, oval or round line In front with a little turnover collar at the back deftly harmonized with the front, a turnover that fits well up against the neck, almost touching the lower line of the hair. This lihe of collar, high at the back and low at the front, is, we all know’, distinctly becoming to the American woman.

At the Knitting Bee.

“Do you know how to change from one color wool to the other?” asked one girl who was evidently dying to show off her new accomplishment. “You do it this way: Take the new color wool and thread it through a darning needle, then run it along through .your wool with which you have been knitting tor about half an Inch. “If you are going to use the new color for any length it is better to cut off the old wool and go on knitting the new color, attaching the old color again in the same way when you need it. But if you are going to use them alternately you do not need to break off one color, but can carry it along, simply knitting or crocheting over it until you need it again. “Of course, this would not do for very fine work, where a strong division of color was necessary, but I use it tn making my afghitn, and it works ever so much more quickly than knots.”

New Ideas In Hats.

Hats change a little every week. Crowns are lower and the wingline of the brim is more general than it was. The tall, heavy sort of hat with a high draped crown is less popular. The newest hatpins are of crystal, not pearl, and aigrettes are not the best wear as trimming, although one sees them to a certain extent. Tulle is used a good deal in millinery, but practical women choose rather plain satin as being less perishable. Suede gloves are “dress” wear, and strong tan kid make the smartest and best wear for hard

The Housewife and the War

(Special Information Service, United States Department of Agriculture.) HOMEMADE BREAD RAISER HELPS ON BAKING DAY.

Converted Dry Goods Box, Warmed by Oil Lamp or Electric Light, Provides Proper Temperature for Bread Raising.

BREAD BOX HELP TO HOUSEKEEPER

Device Is Easily Constructed and Removes Uncertainty of Baking. . ASBESTOS BEST FOR LINING Thermometer Enables Baker to Obtain Desired Temperature—Specialists Advise Production of More Sugar Crops. War kitchens must be efficient. Comveniences will help make them so. A home-made sponge box or bread raiser will help make the bread better. It enables the housekeeper to keep her sponge or dough at the right temperature so that it will rise in less time. A sponge box or bread-raiser, therefore, takes much of the uncertainty out of bread-baking. It can be made from an ordinary dry goods packing box. \ Placing the Shelves. A box 26 by 20 by 20 Inches is a convenient size. About 10 inches from the bottom of the box a shelf made of slats or strips of wood rests on cleats fastened to the sides of the box. A second shelf is placed four inches above the lower one. The shelves can be removed when cleaning the box. Below the lower shelf a sheet of galvanized iron slightly wider* than the shelf is inserted. It is curved in order to make it slip in and stay in place securely. This prevents scorching of the lower shelf when a lamp is placed below, and also helps to distribute the heat more evenly. The door is hinged and fastened with a thumb-latch or hook and staple. Several small holes are bored in the lower and upper parts of the sides and in the top of- the box to promote circulation of air. A cork which has been bored through the center to admit, a straight thermometer is inserted in one of the holes in the top of the box. A Fahrenheit chemical thermometer that registers as high as 100 degrees can be used; Such a thermometer may be ordered through a hardware dealer or directly from an instrument dealer. Make Safe From Fire. To avoid all danger of fire, the box should be lined with asbestos or tin when a kerosene lamp is used for heating the box. If an electric light is used, the lining is not necessary. A 16-candlepower light will heat the box nicely. A small and inexpensive night lamp is placed in the bottom of the box and a shallow pan of water Is placed on the lower shelf so that the air In the box will be kept moist. The bowl of sponge or pans of dough are placed on the upper shelf. The temperature of the box should be

SUGAR: PRODUCE MORE AND SUBSTITUTE, ADVISE SPECIALISTS.

Satisfactory substitutes for sugar may be used to a much larger extent. says a’ paragraph In the department of agriculture’s agricultural production program for 1918, which will be of Interest to the housewife. While urging maintenance of the acreage of sugar cane and sugar beets and increases where these crops are well established or are necessary to sound agricultural practice, the program states that an expensive increase in 1918 is not possible because of the time required to grow seed cane stock and because of the limited amount of beet seed available. The larger use of sorghum, corn and cane sirup, maple sugar and .sirup, and honey Is urged. The maple sirnp and sugar production can nnd should be increased in those areas in which maple trees are growing in sufficient nmrliers to warrant the expenditure of the necessary time and labor. Maple sirup and sugar are produced In 19 states, the annual output exceeding 14.000,000 pounds of sugar and 4.000.000 gallons of sirup. Those figures can be increased. The production of sorghum sirup in 1917 exceeded that in 1916 by nearly 4,000.000 gallons. Sorghum sirup may be produced In nearly every state in the Union, and an increased production of sorghum sirup will enable the public still further to conserve-the sugar supply in the most available form for transportation to our soidiera.

kept ns near 86 degrees Fahrenheit as possible (80 to 88 degrees Fahrenheit) when bread is being made in the quick way. If a sponge is set overnight 65 to 70 degrees Fahrenheit is the better temperature until the dough Is made in the morning, after which the temperature may be increased to 86 degrees Fahrenheit. The temperature in the box may be varied by raising or lowering the flame of the lamp or by using warm or cold water in the shallow pan.

Filter Peanut Oil at Home.

Unrefined peanut oil can be prepared for household use by filtering through ordinary filter paper obtainable at drug stores. A Georgia woman, the wife of an oil miller, had been paying her grocer nearly $2 a - gallon for cooking oil while her husband sold his unrefined oil to a refinery for about $1.20 a gallon. She sent a small sample of the oil from her husband’s mill to the bureau of chemistry of the United States department of agriculture with the request that, if possible, she be told of a method by which it could be made suitable for household use. The filter paper method' was suggested. In a letter which dame to the department later the success of the method was described as “surpassing my best expectations.’’

Sour Cream Salad Dressing.

Potatoes can be used to advantage in many ways in the school lunch. Potato salad is one way. The attractiveness of the salad depends largely on the dressing used.' A good dressing can be made as follows: % teaspoonful mus- % teaspoonful sugar, tard. 1 egg. % teaspoonful salt. % cupful vinegar. % teaspoonful pap- 1 cupful sour cream, rlka. Beat the egg until very light, add the other ingredients, and cook in a double boiler, stirring constantly until thickened. Remove from the fire and beat well. If this dressing is cooked properly, ft will have, when cool, a thick, smooth consistency. If it Is overcooked, so that there Is a tendency to separate, it should be strained before cooling.

Oatmeal Cookies for Lunches.

Oa tinea! cookies, a toothsome and wholesome sweet for the school lunch, may be made of one egg, one-third cupful granulated sugar, one cupful rolled oats, two teaspoonfuls melted fgt. onefourth teaspoonfuj salt. Beat the egg. add sugar gradually, and stir in other Ingredients. Drop a spoonful at a time on a well-greased tin and bake In a moderate oven.

Milk is Good as Meat.

If milk is 10 cents a quart It Is as cheap a protein food as sirloin steak at 22.9 cents a pound or eggs at 27.9 cents a dozen. At 12 cents a quart it is as cheap as sirloin steak setting at 27.4 cents a pound or* eggs at 33.5 cents a dozen. To supply energy at equal cost when milk is 10 cents a quart, sirloin steak must not be more than 14.2 cents a pound, and eggs not more than 13-3 cents a dozen.