Evening Republican, Volume 21, Number 181, Rensselaer, Jasper County, 10 August 1918 — Page 3

A Bird in the Hand

<Rpec*»l Information Service, United States Department of Agriculture.! h HOW TO PRESERVE EGGS

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Material* for Preserving Eggs In Water Glass.

PRESERVED EGGS FOR WINTER USE

Particular Care Must Be Taken That Those Put Away Are 'Strictly Fresh. TWO METHODS ARE OUTLINED One Quart of Silicate and Nine Quarts of Water Will Take Care of Fifteen Dozen—Unslaked Lime Also Is Favored. Eggs preserved when they are abundant and cheap mean a supply next winter when they may reach extremely high prices. Late summer is not too early to preserve eggs, but care must be taken that they are strictly fresh. Two methods'of preserving eggs arg recommended by specialists of the U. 8. department of agriculture; they follow : -Water Glass Method. Use one quart of sodium silicate to nine quarts of water that has been boiled and cooled. Place the mixture in a five-gallon crock or jar. This will be sufficient to preserve 15 dozen eggs ; and the quantity needed to preserve a larger number of eggs will be in proportion. First, select a five-gallon crock and clean it thoroughly, after which it should be scalded and allowed to dry. Second, heat a quantity of water to the boiling point and allow it to cool. Third, when cool, measure out nine quarts of water, place It in the crock, and add one quart of sodium silicate, stirring the mixture thoroughly. Fourth, place the eggs in the solution. Be very careful to allow at least two Inches of the solution to cover the eggs. ’ Fifth, place the crock containing the preserved eggs in a cool, dry place, well covered to prevent evaporation. Waxed paper covered over_ and tied around the top crock will answer this purpose. Lime Method.

When writer glass cannot be obtained, the following method may be used In its stead. Many consider this method entirely satisfactory, though Instances are known In which eggs so preserved have tasted slightly of lime. Dissolve two or three pounds of unslaked lime In five gallons of water that has previously been boiled and allowed to cool, and allow the mixture to stand until the lime settles and the liquid is clear. Place clean,-fresh eggs in a clean earthenware jug or keg and pour the clear lime water Into the vessel until the eggs are covered. At least two inches of the solution should cover the top layer of eggs. Sometimes a pound of salt is used with the lime, but experience has shown that in general the lime without the salt is more satisfactory.

Essentials In Poultry.

Prime essentials in poultry houses are fresh air, dryness, sunlight, and apace enough to keep the birds comfortable. No particular style of house is, peculiarly adapted (o any section of this country. A house which gives satisfaction in Maine will alsp give good results in Texas or California, but 'it-is preferable to build more open and consequently less expensive houses in the South than in the North. The bfet site depends principally on local conditions. The location should have good water and air drainage, so that the floor and yhrds will be dry, while the house should not occupy a low pocket or hollow in which cold air settles. Wherever possible a southern or southeastern exposure should be selected, although this is not essential if there is any good reason for facing the house in a different direction. Poultry can be raised successfully on any well-drained soil. A light loam, which will grow good grass, is well adapted tor this purpose; while a very light, sandy soil, through which the water leaches freely, will stand more Intensive poultry conditions, but most of the green feed for the f6wls kept on

such a soil will have to be purchased. A heavy clay or adobe soil Is not as well adapted to poultry raising,, as such land does not drain readily and it is much more difficult to keep the stock healthy. Long stationary houses, or the intensive system, saves steps, but It is easier to keep the birds healthy and to reproduce the stock under the colony system where the birds are allowed free range. Breeding stock, and especially growing chickens, have an abundance of range, while hens used solely for the production of market eggs may be kept on a’ very small area with good results. The colony house system necessitates placing the houses, holding about 100 hens, from 200 to 250 feet apart, so that the stock will not kill the grass. The colony system may be adapted to severe winter conditions by drawing the colony houses together in a convenient place at the beginning of the winter, thus reducing the labor, during these months.

MORE CHICKENS AND EGGS.

More chickens and more eggs ] will release more meat for our ( armies and the alites. They J cannot get our chickens and i eggs—we can, and like to eat J them. Poultry can be increased more ' rapidly and more economically ■ than any of the meat animals. Chickens will live largely and grow and prosper on waste that never otherwise would be of use, and will eat the\ infant Wfigs, particularly, orchard pests, before they have had opportunity to do great harm. Chickens require a minimum of attention. Most of it can be given by women and children. No heavy labor is required. Chickens will help win the war.

How to Candle Eggs.

If you are going to put away some summer-laid eggs for winter use—both a patriotic and a personal duty—vou will need to exercise care to see that only good eggs are put in the water glass or limewater container. One bad egg 1 is likely to destroy several others. By consistently gathering the ’eggs when they are fresh, most of the danger of storing bad eggs is avoided but, since some eggs are imperfect when they are laid, candling, where it can be done without' too much trouble and delay, might well be practiced. The United States department of agriculture has just issued a bulletin “How to Candle Eggs." The text is brief and direct and is illustrated with colored plates, showing the way in which an egg should appear before the candle, together with the various ways it should not appear. The bulletin was written by Dr. M. E. Pennington, chief of the food research, laboratory, assisted by M. K. Jenkins, bacteriologist, and H. M. P. Betts, artist. It should be of great use, not only to persons putting away eggs for home use but to those who desire to establish or maintain reputations for delivering eggs in perfect condition.

Do You Breed Game Birds?

If you are a breeder of game birds and have either birds or eggs to sell, the biological survey of the United States department of agriculture would like to have your name. Ths survey desires to be of service to manypersons who Inquire for breeding stock and for eggs to hatch. Information, especially from breeders of pheasants, is desired by the survey in answer to the following: (1) Are you still engaged in raising these birds for sale? (2) Have you any other game birds, and if so. what kinds? (3) Have you any eggs of game birds for sale?

Varieties of Guineas.

Domesticated guinea fowls • are of three varieties; Pearl, White and Lavender, of which the Pearl is by far the most popular.

Whitewash Poultry House.

After cleaning up the poultry house* it is well to whitewash them, especial ly the inside walla.

THE EVENING REPUBLICAN. RENSSELAER. IN~X

SHOWN TO CROWDS

How Germans Turn Their Captives to Account Idea l*\to Delude the People Into Thinking That Military Victorio* Are Constantly Being Won by the Kaiser’s Soldier*. Ivan S. Rossiter, a Canadian soldier, has just been in to see me. For a year he was a German prisoner. When the Germans caught him he was badly wounded in the right hand. They took him to a hospital, where, without the use of an anesthetic, they cut off one of his fingers and removed five pieces of bone from his mangled wrist. They said that they had no anesthetics to spare for use on a “schweinhund,” and added that they were saving their anesthetics for their own wounded soldiers. Rossiter showed me what is left of his hand. It isn’t "much, and what is left is of no use, except as a reminder of that German surgeon who operated without giving an anesthetic. While Rossiter was in Germany he was moved about from one prison camp to another until he and other prisoners were exchanged for German prisoners held by the allies. This moving-about process was the most interesting thing he described. He was never allowed to stay in one place more than a few weeks. In the year that he was there he was in nine different prison camps, located in various parts of Germany. On each trip the train that was transferring these wandering prisoners stopped at every station. German officers got out every time the train stopped and told people that the prisoners were all new ones—just taken! Rossiter says that one excursion of this kind began at four o’clock in she morning and lasted until late’ at night. And always at every station were a crowd of people to jeer at these “new” prisoners, many of whom were French and Belgians who had been in captivity for two years. It got to be like a theatrical troupe playing one-night stands-—only far more boresome, for the prisoners were never allowed to leave the trains or to communicate with the crowds that came to see them.' Rossiter says that one company of British artillery “takes the palm” for touring Germany in the guise of “new” prisoners. They were captured in the fall of 1914 and they are still playing to packed houses. In other words—to fool the people is Germany’s policy. Bismarck believed in that idea. He once said that it is impossible to overestimate the stupidity of the human race. No doubt the kaiser feels just as contemptuous about us. In his mind, men are nothing but so many tons of flesh and bone to be used to push back boundary lines. This war is for the purpose of preventing human beings from becoming as boneheaded as the German emperor would like them to be. It is a war against the thick skull. Op one side are those great nations whose policy is to teach the people to think for themselves. On the other is the German autocracy, which says: “Believe what I tell you.” Imagine trying in this country to palm off a trainload of veteran prisoners as new ones.—John M. Slddall, editor of the American Magazine.

It Isn’t Foolproof.

Crowds who had, gathered to witness an intercollegiate boat race on the Housatonic river in Connecticut recently also saw a young man and woman drowned by the overturning of a canoe which had ventured into the wash of a fast motorboat The canoe is an invention of our first families —the American Indians. It is absolutely unrivaled for traversing inland waterways, where shallow water may be met or portages required. For lack of such a native contrivance many large rivers in South America remain unexplored to this day. Portaging a waterlogged “dugout” weighing 1,000 pounds or more is apt to discourage any party not having a Roosevelt at its head. Yes, the canoe is the first great American invention. But it can never be made foolproof.—Rochester TimesUnion.

Atmospheric Pressure.

“When a high altitude, say 17,000 feet, has been reached,” says L. J. Wilson, airplane expert, writing in a Southern newspaper, “there is an atmospheric pressure equal to about one-naif that rit sea level. The effect of this lessening of pressure is noticeable to one who for the first time experiences it. At about feet there were physical Sensations at once experienced .by the writer, that of increased blood pressure and the exertion following exercise being the most apparent The altitude, whether attained in mountain climbing or by airplane, to a certain extent produces the same effect upon the organism, the amount differing with various individuals.” •

Lonesome.

A soldier was on duty as night senfry for the first time, and his post was at & lonely place in the camp. He saw a figure advancing and asked, “Who goes there?" The answer came, “The officer of the day.” The sentry, forgetting the proper military reply in his relief at hearing a human voice, called out, “Good-night Pm glad to see you." >

URGES STICKING TO BUSINESS

Physician Asserts That Too Early Retirement of Successful Business Men I* a Mistaken Policy. To old men who are thinking of retiring from active business Dr. William J. Robinson, editor of the Medical Critic and Guide, gives the celebrated advice once tendered by Punch “to young people about to marry,” namely, “Don't!” The counsel often given to those of advancing years, even by physicians, to take things “easier,” to give up this and give,up that —in short, to lead a dull, empty, vegetable existence, is unqualifiedly bad. Doctor Robinson thinks, although, of course, there are exceptions and special cases. He writes: “An old man with a very high blood pressure—i. e., ’high for his age—should not engage in business which is likely to cause him great excitement and throw him in fits of anger; and a man who is showing symptoms of senile dementia should not be intrusted with important affairs; but, generally speaking, there is no reason why a man should give up hi* work or narrow the circle of his interests; merely because he has celebrated the seventieth or eightieth anniversary of his birthday. «The. general condition of the man, his fitness, should be the criterion, and not his age in years. We all know that some people at sixty are actually older than some are at seventy or eighty. “The advice to old men to retire has sometimes, if followed, very disastrous consequences. A man of seventy or eighty is attending to his profession or business in a satisfactory manner, and he feels well. Suddenly he decides or is advised to retire and take things ‘easy’ for the rest of his days. He does—-and in a few weeks or months that man is a physical or mental wreck and ruin. As long as he kept up his mental interests he was all right. A sudden change, a sudden vacuum, I might say, perhaps the pernicious subconscious feeling that now it is all over for him—all that contributed to the disaster And it is not the physical change so much as the mental that is the important factor. I, for one, am sure that mental activity, mental Interest, has a life-prolonging influence, because mental activity stimulates toany, if not all, of our vital processes. It'is not • mental work that ever kills; it is worry that does it, and even its baneful influence has been greatly exaggerated. We know of octogenarians whose lives have been one round of trouble.”

Great Home Army.

More than 2,400,000 boys and girls were reached through club work last year, according to a compilation recently made by the United States department of agriculture, which supervises this work in co-operation with state agricultural colleges. Of this number approximately 350,000 made complete reports, which show, that they produced and conserved products amounting to $10,000,000. In the 33 Northern and Western states 840,606 boys and girls were enrolled. Of this number 160,625 made complete reports and produced and conserved products valued at $3,700,000. In the South there were 115,745 boys enrolled in the regular work, who produced products valued at $4,500,000, and 73,306 girls, who produced and conserved products valued at $1,500,000. In the emergency club work in the South the dub leaders reached over 400,000 boys and approximately 1,000,000 girls, who produced and conserved products valued at more than $4,000,000.

“Stocking Room” for Banks.

Has your bank a stocking room? The Security bank of Oakland, Cal., couldn’t sell Liberty bonds without theirs. Here is how it works: Mrs. Oaklander enters. “I want to buy a Liberty bond, pledse.” “All right; sign here,” says the pleasant bank clerk. After this the good woman hesitates, blushes. She makes wavering passes and then looks around with a hunting and hunted look. The pleasant bank clerk knows the symptoms and politely inquires: “Would you like to use the stocking room?” * Mrs. Oaklander retires to the little side room and makes a run on “the first national bank.” .

Veteran Proud of Standing.

Edward P. Weaver, formerly of Bangor, Me., claimed the distinction the other day of being the oldest officer yet graduated from the free government navigation school conducted by the United States shipping board recruiting service. He is sixty-nine years of age. Mr. Weaver, who had many years’ experience as a seaman, decided while at New Orleans some weeks ago to enter one of the schools and train for a deck officer for the merchant marine. He passed the rigid physical test without difficulty end completed the course.

Canadian Emphasis.

By the bye, don’t be shocked by our damning and swearing. It doesn't mean the same in Canada as it does over here. It’s natural to us. In Canada everyone swears. My little boy—he was six years of age at the time—was swearing jpne day in the kitchen and the cook told him if he was not careful hjs teeth would drop out He looks up at her—only six years of age, mind you—and says, “Daddy’s teeth haven’t dropped out!” What do you think of that? —Gen. Alec McDougall, Canadian Forestry Corps, in London Chronicle Interview.

The Housewife and the War

(Special Information Service, United States Department of Agriculture.) COMMUNITY WAR KITCHENS SPREAD

A New Food Conservation Center With an Audience; Note the Part Under the Table.

COMMUNITY WAR KITCHENS LIKED

Spring Up Around Country Like Mushrooms to Meet Sudden Need for Food. AID IN CONSERVATION PUNS Women Meet in Groups to Can and Dry and Learn Best Methods of Saving —Home Demonstration Agents Supervise. War emergency kitchens of all sorts and descriptions have sprung up over the country like mushrooms to meet the sudden need for community food centers. They are places where definite information and instruction may be given to help women in their conservation problems, and where canning, drying and war cooking may be demonstrated and put into practice. The canning kitchen is the most common of the new community enterprises. Within a year it has passed the experimental stage and has become an established institution. Reports from‘sl kitchens in widely scattered sections of the United~States record the saving of 205,527 quarts of fruits sind vegetables in 1917. The kitchens have been organized and financed in various ways. Expenses have been taken care of by school boards, boards of trade, business men’s associations, local committees of the council of national defense, loans from banks or, from Individuals, gifts from individuals and membership . fees. Some of the kitchens are mainly educational, and to them the woman brings her own materials to can or dry under supervision. A few take care of surplus or donated products only. Another type combines both phases of the work, canning donated surplus as well as giving instruction and helping individuals. The most complete type, however, is the all-the-year kitchen — a real community center —which combines with the other features the sale of cooked foods and an exchange for the sale of home-made products. Work In Grange Kitchen. A Grange kitchen housed one ce"ning center in a small New York village last summer. The equipment, which cost less than SIOO, included a drier, a sterilizer, an oil stove, a tin charconi stove and capping and tipping irons. The whole community cooperated in making the center a success—a local firm allowed wholesale prices on tin cans, grocers donated surplus perishable products and the village children gathered much of the produce. During the rush season, peas and benns were sent to elderly Women who could not leave home. They prepared the vegetables for canning and were glad to be able to give their services in tills way. City community canneries have* handled large quantities of products from markets arid school gardens. In Salt Lake City the cannery was placed in the market house. This made it possible for women to buy their fruit and vegetables in the market and can them at the center while still perfectly fresh. - , s A municipal kitchen was established in New’ Orleans, La., last August, where groups of housekeepers, bakers, hotel men and grocerymen made experiments in substitute breads and discussed methods of food conservation. From this idea war kitchens have been equipped in 78 of the southern cities, and women of small towns and county seats reading of the work being carried oh in these centers are equipping kitchens in court houses, school houses and various public buildings. In Arkansas apd Mississippi home-demonstration kitchens are at work in more than half the counties in each state.

While drying was something of an experiment last year, several community drying plants were established and this summer finds this branch enlarged. Many of the canning kitchens which had no < drying facilities before have installed driers, and it is expected thpt the returns in dried products will show a large increase over those of last summer. \ ' J;. .. fegs Home-demonstration agents and leaders in boys’ and girls’ club work of the United States department of agriculture^and the state agricultural colleges have been active in the work of these kitchens, in many cases supervising the enterprises and taking charge of the demonstrations. Appeal to Foreign-Bom. Several kitchens for cooked food were started in cities last winter by urban home-demonstration agents. Most of them are located in the poorer sections, where they reach a large number of foreign-born people. Soup and simple-cooked foods'are supplied at a nominal charge, to be eaten in the kitchen or carried home. Recipes of the dishes are distributed at the same time. Agents find this an unusually effective way of demonstrating to for-eign-born residents. Milk stations are run in connection with some of the kitchens, and bottled milk- is sold at cost. • With a more complete mobilization of women for food production and food preservation the demands for community kitchens have increased proportionately and new centers are being established continually, many under the expert direction of home-demon-stration agents. In addition to the actual saving of food, the kitchens keep the conservation movement constantly before the public ip a constructive way and relieve pressure of home work at a busy season. They provide trained supervision In the purchasing and preparation of food and demonstrate the newest methods and the advantages of efficient equipment. And best of all, they promote sociability, democracy and good fellowship and add new impetus to t the cooperative life of the community. j

ONE COMMUNITY CANNERY SAVES 47,000 QUARTS.

After all home containers had been filled and tons of fresh foods bad been trucked away to near-by towns, the community "cannery in Gooding county, Idaho, saved 47,000 quarts of fruits and vegetables last summer. Only that part of the products which - would have been wasted was taken to the cannery. This consisted of 13,300 ] quarts of Elberta peaches, 10,000 • quarts of tomatoes, 9,000 quarts ‘ of apples, 5,000 quarts of com, < 2,000 quarts of string beans, 1,- J 000 quarts of table beets, 1.000 J quarts of plums, 1,000 quarts of I apricots, 500 quarts of peas, 100 J quarts of cherries, 100 quarts of , pumpkins. Flye thousand quarts * of fresh beef, mutton, pork and • chicken were also canned. , ’

Apple Butter With Grape Juice. If a grape flavor is desired in apple bntter it may be obtained by the use of grape juice. To each gallon of peeled and sliced apples, cooked into sauce I and strained, one pint of grape juice, one cupful of brown sugar, and onequarter of a teaspoonful of salt should be added. These should cook slowly and be stirred often for two hours or until of the desired thickness, then stir in one teaspoonful of cinnamon anti pack hot in hot containers and sterilise as directed for other apple butter.

Using Preserved Eggs.

Fresh. Clean eggs, property preserved, can be used satisfactorily for all purposes in cooking, and for the table. . When an egg preserved in water glass is to be .boiled, a small holo should be made ’in the shell with a pin at the large end before placing it in the water. . > 0