Evening Republican, Volume 21, Number 96, Rensselaer, Jasper County, 1 May 1918 — THE NEIGHBORHOOD CAORNER [ARTICLE]

THE NEIGHBORHOOD CAORNER

A DEPARTMENT OF FARM WELFARE CONDUCTED BY CO. AGENT LEAMING. >;1 if - 7 A Department of Farm Welfare, Conducted by the County Agricultural Agent, Stewart Learning. The North Union Farmer’s club will meet at Virgie school house Saturdya evening, May 4th. “More Silos in Union Township”. will be one of the subjects discussed. John E! Alter, of South Union,-will render several numbers on the program. All are invited to attend. The South Marion Farmers? Club will hold its regular May meeting at the Consolidated school house Thursday evening, May 9th. Among other topics “More Livestock for Jasper County Farms” and “The History of Shorthorn Cattle,” will be discussed. Hog Feeding Trial* To Start. Professor John Schwab, of Purdue, was the jprincipal speaker at a meeting held last Thursday on the farm of Wm. Dooley, of Kniman. at which time one of the hog feeding trials being conducted by the Hog Production Committee of the county was started. Mr. Dooley will feed a bunch of hogs this summer following the directions of the committee as closely as conditions will permit and keep a record of the cost of the operations and the profit or losses resulting therefrom. Among the farmers who are or will carry on similar trials are: Emil Alberding, of Carpenter.

Joseph Kolhoff, of Jordan. Charles Weiss and Aerhart Wuerthner, of Newton; Virgil Hobson, of Hanging Grove; W. H. Pullins and John R. Lewis, of Barkley; I. F. Header, of Union Township, and S. C. Robinson, of Gillam. This series of trials is for the purpose of showing the effect of the use of (1) Forage Crops. (2) Tankage or other protein supplement in the self feeder and (3) hogging off of corn upon the cost of pork production. Hog feeders of the county are invited to keep in touch with the results secured in these trials. Cattle Men To Meet. May 25th promises to be a big day for the Shorthorn breeders of the county, the local association having arranged for a rally in Rensselaer in the afternoon. W. B. Krueck, of Purdue, will give a demonstration of the proper methods of fitting cattle for sale or show. Dean J. H. has promised to be present or to send a substitute to discuss tha outlook of the pure bred cattle business. Every cattle man of the county ds invited to attend. Hog Production Busy. W. H. Pullins of the County Hog Production Committee has issued a call for all breeders of pure bred hogs to meet in the Better Farming Association office in the court house at two o’clock Saturday, May 4th to consider methods of creating an .interest in the production of better hogs, “There ds much to be done along feeding lines, but we must have good hogs if we expect to get the best results from the feed used. I hope every breeder will join our movement and help cheapen the cost of pork production.” More Lime Means Bigger Crops. Among the farmers who have ground limestone into the county the past week are Charles M>oody, Ed Lane and Joseph Kosta. Next to drainage, liming and clover are the most important factors *in building up sour soils. Now that cars are available, farmers who have been waiting will do well to follow the example of these men. Greens. “The common growth of mother earth suffices me.”—Wordsworth. With the coming of spring one’s appetite .calls for the green succulent goods. This is nature’s method of purifying the body of all poisonous toxins and humors which are the result of indoor air. As sources of iron, it is said that the green vegetables, perhaps, are the most importaHrfooE

fresh vegetables our grandmothers used to go out into the pasture and fields in the very early spring and gather a “mess of greens.” Today these same plants may be found right at our doors and may be made into many appetizing dishes that are cheap in price only. Even the despised dandelion which has an affinity for our lawns is valuable for greens, since it is so rich in iron, and is a splendid blood purifier. In Europe generally and in-this country to a limited extent, near certain large cities, dandelions are raised sis a truck crop. To many persons their peculiar flavor is very pleasing and as cooked greens or salads, they are considered a great delicacy. Some of these edible wild greens are: pepper cress, lamb’s quarter, sour dock, purslane or “pusley,” pokeweed, dandelion, wild mustard, marsh marigold and milkweed (tender sprouts and young leaves).. Americans should eat more greens than they do at all seasons, because they are palateable and helpto keep I one in good physical condition. In I the spring many people eat a few meals of the old standby leaf erdp such as spinach, lettuce, ” dandelion and then forget that these or similar crops should be grown and ‘eaten

A Department of Farm Welfare Ceadacted by Coanty Agent Stewart Learning. "

throughout the summer and canned for winter use. The following is a list of the most commo nedible cultviated greens: Swiss chard, kale, turnip tops, spinach, beet tops, native mustard and dasheen sprouts. Spinach is one of the best craps grown for greens in America and should be found in every girdpn. The plant is hardy and may be started n earliest spring. It can be u 'd throughout the s’rr.mir and f ll r. :d is splendid for canrJn \ Freshly gathered : reens re always of finer flavor than those tbit have bee ntaken to market ard k it until wilted. They should be carefully washed as soon as gathered a'd kept ip a cool place until needed for use. Like other vegetables they should be crisp and fresh.when ready to. cook. The following recipes for cooking the various kinds of greens are recommended by the Department of Interior, Bureau of Education, Washington, D. C. . ■ Spinach and Other Green*. Spinach is one of the leaf vegetables most valuable for mineral matter. Used with a dinner of salt pork, dried beans and corn bread, spinach is particularly acceptable. Vz peck spinach. 2 tablespoons butter or fat. 1-9 teaspoon pepper. . Vz teaspoon salt.

Pick leaves from stems and wash to remove the s£ud. Cook uncovered without water Until tender (about 30 minutes) stirring freanently at first, then chop fine or press thru a colander; reheat with butter and seasoning. Serve garnished with 2 hard cooked eggs if desired. Swiss Chard. The green, tender leaves of Swiss chard are cooked as spinach is cooked. When the leaves are full grown the midribs may be cooked and served with cream sauce, following the recipe for creamed cabbage. Use Swiss chard with starchy vegetables or peas, beans or other legumes. Kale is used chiefly as greens being boiled and seasoned much the same as cabbage or fail with pork. Mustard Greens. Follow the rule for cooking spinach, but add boiling water when the greens are put on to cook and drain well after cooking. Dandelion Greens With Bacon. 2 tablespoons butter - 1 cupful bread crumbs. 1 pint cooked and chopped greens 1 t onion juice. 1 t vinegar or lemon juice Salt and pepper. Brown the crumbs slightly in the melted butter, add the greens and remaining ingredients. When the mixture is hot, form it into a loaf or a platter, garnish it with slices of hard boiled eggs and place slices of boiled bacon on top. Dandelions With Ham. Wash dandelions thoroughly, place half a peck in a pan, cover with boiling water and allow to boil a few moments. Take from pan, drain thoroughly, cover scantily with fresh boiling water, then add a pound of ham, teaspoonful of salt, a quarter teaspoonful of pepper. Cover and cook until the meat is tender, and the dandelions are fairly dry. .Serve with boiled turnips or potatoes. There will be a demonstration at the Curtis Creek school house Wednesday afternoon, May Bth, at 2 o’clock. Everybody try and come. On Thursday, May 9th, there will be a demonstration in Hanging Grove township at the home of Mrs. George Potts.