Evening Republican, Volume 21, Number 197, Rensselaer, Jasper County, 29 August 1918 — THE NEIGHBOR HOOD CORNER [ARTICLE]

THE NEIGHBOR HOOD CORNER

A DEPARTMENT OF FARM WEL FARE CONDUCTED BY CO. AGENT LEAMING-

County Wheat Average 24.5 Bushel*. The average yield of wheat in Jasper county this season was 24.52 bushels per acre, according to the reports filed by threshermen for the use of the Bureau of Markets at Washington. These reports show that last year the average yield was 13.8 bushels per acre. The “run” having the highest average yield was that of Edward Kanne in north Marion and south Barkley townships, where the yield was 31 bushels per acre. The lowest yields were in parts of Carpenter and Walker townships. The acreage of wheat harvested was 68 per cent greater than that harvested in 1917, and the total yield was 240,000 bushels, or almost exactly three times the amount harvested a year ago. It will be remembered that the farmers were asked to increase their wheat acreage 20 per cent last fall. With the hearty response that they made there is every reason to think that they will surpass the 85 per cent increase of acreage asked for this year.

Hybrid Wheat Does Well. W- C. Dooley, of Kniman, secured yields of 12 5-6 bushels to 31 %’ bushels per acre in a wheat variety trial which he conducted on his farm this year. Last fall Mr. Dooley was supplied with seed of eight varieties of wheat by the State Experiment /Station, which he planted side by side on a sandy prairie soil. The lowest yielding wheat—a beardless hybrid—badly winter killed and produced but 12 5-6 bushels of wheat weighing 29 pounds per measured bushel. Michigan Amber, a variety used as a standard of comparison, yielded 27% bushels weighing 55 pounds to the measured mshel. The Red Rock, a variety creating considerable comment in Michigan and which many Jasper county farmers are watching, yielded 26 bushels per acre. The highest yield, 31% bushels of wheat* weighing 63 pounds per measured bushel, was made by Hybrid BA-1-21-7-4, a new beardless variety. This also gave results on the Toben ’arm in Jordan toWnship. Mr. Dooley’s own wheat averaged slightly less than 20 bushels per acre, which was exceeded by all of the university varieties except the one. On a light sandy soil near Kersey, on the farm of Amos McDaniels, Beardless Winter Fife and Michigan Amber gave better results than the hybrids, both yielding 18.7 bushels per acre, while the .hybrids yielded from 8.3 to 16.7 bushels. The Red Rock yielded 14.5 bushels. Of Mr. dcDaniels’ own varieties, the Indiana Red Wave yielded 20.8 bushels and the Marvelous yielded 14.5 bushels per acre. To Plan for Stock Show. Fred Phillips, president of the County Livestock Breeders’ association, has called a meeting to be held at the Better Farming office Saturday, August 31, at 2 o’clock, for the purpose of completing plans for the County Stock Show to be held October 17 to 21. The amount of purebred livestock in the county has doubled in the past year and the association expects to make the second annual show a credit to the community. ' Marion Food Club to Meet. A meeting of the South Marion Food club will be held in the solidated school building Thursday afternoon, September 5, at 2:30 o’clock. Important business will be transacted and all members are not only requested but will be required by the officers to attend.'' Are You Conserving? Do not throw away stale bread or biscuit of cake failures. Save even the crumbs remaining on the bread board. Dry slowly without browning and use for many purposes. (See crumb recipes below.) Do not throw away water in which meat has been boiled. Instead allow at to cool With fat on it. When cool the fat may be removed and used in cooking. The water may be used as soup stock. Do not throw away the water in which vegetables have been cooked. Use it for soup combined with othei’ vegetables, or meat, because of its large proportion of mineral matter. Do not throw away small amounts of cooked vegetables because there is not enough for another meal. They’ -may be put into your Conservation Soup kettle, which is always ready for such leftovers. Use also for salads. ,■ . Do not throw away the leftover breakfast coffee. It may be used for mixing gingerbread or for gelatine desserts. Do not throw away cooked corn on the cob. The grains may be cut off with a sharp knife, chopped and used for soups, creamed corn or fritters. Do not waste a particle of fat on the trimmings from meats. Fat and suet should be chopped, tried outm a double boiler, and strained. Every drop is precious. ! Recipes for Use of Crumbs. Crumb Noodles —1 egg beaten, % t salt, % cup sifted bread crumbs. Flour to make'stiff dough. Make as

ordinary noodles. Crumb Popovers—2 eggs, 1 c milk, 1-3 c crumbs, 2-3 (scant) c flour, % t salt; 1 t fat. Rub flour and milk to smooth paste. Add salt and crumbs, and beaten eggs; add to milk and flour mixture, mix well and add melted fat. Bake in muffin tins for 35 to 40 minutes. Makes eight large popovers. Crumb Brown Bread.—2 cups of coarse crumbs (these may be from any kind of dry bread), % c barley flour, % c corn meal, 1 t salt, 1 t soda, 1 t baking powder, 2-3 c molasses, 1 3-4 c buttermilk or thick sour milk, 1 t vegetable oil. Steam 3 hours in pound baking powder cans. Date Pudding—% c walnut meats, % c chopped dates or figs, 2 T bread crumbs, % t almond extract (not oil of almonds), 2 egg youlks, % c grated maple sugar, % t baking powder, beaten whites 2 eggs. Beat the yolks of the eggs, add the sugar and crumbs, then the chopped nuts and dates, baking powder and flavoring. Fold in stiffly beaten whites and bake 30 to 40 minutes. Apricot Betty.—3 c apricot pulp (peaches may be used also), 2 c crumbs. Into a buttered baking dish put alternate layers of bread crumbs and sweetened apricot pulp, commencing and ending with a layer of crumbs. Bake 20 minutes. Serve with plain or whipped cream, or with brown sugar sauce. Chocolate Bread Pudding.—2 c soft crumbs, 2 c milk, % c sugar, 2 T cocoa, 1 egg, vanilla to taste. Steam min double boiler 30 minutes, serve with cream. Indian Pudding.—s c milk, 1-3 c corn meal, % c molasses, 1 t salt, 1 t vinegar. Cook milk and corn meal, in double boiler 20 minutes, add molasses, salt and ginger, pour into buttered pudding dish and bake 2 hours in moderate oven. Crumb Pie ; Filling.—l c bread crumbs (soften with hot water), 4 T vinegar, % c sugar (or sweeten to taste), 1 T full butter. Flavor with nutmeg or cinnamon. Other uses for crumbs: croquettes, escalloped corn, beans, hominy or potatoes; loafs made_of meat, salmon, or beans,, griddle cakes. Roll food in crumbs in place of flour for frying. , Crumbs can be used in place of I floflur in many cake and bread recipes. In that case the amount of liquid would be less.