Evening Republican, Volume 21, Number 271, Rensselaer, Jasper County, 19 November 1918 — Page 3

A Bird in the Hand

(Special Information Service, United States Department of Agriculture.) EGGS TO CONSUMER BY MAIL FF

Uncle Sam Aids Small Flock Owners in Marketing Eggs.

MARKETING EGGS BY PARCELPOST

Uncle Sam Assists Producers in Developing Special Trade in Towns and Cities. NON-FERTILE KINDFAVORED Small Flock Owners Can Advantage-, ously Utilize Mail Service in Getting Produce to ConsumersUse Uniform Containers. - Uncle Sam stars as an egg man at present as a result of the high prices of eggs and the excellent facilities which parcel post service provides for the transportation of these products of the farm flock to the tables of the city- consumers. While the great bulk of eggs which comes from distant pro-| during territory will continue to be shipped by other methods, city trade can be supplied with a large portion of its fresh eggs from within the first and second zones by parcel post to the advantage of both producer and consumer. The producer who is not satisfied with his marketing facilities may find in the parcel post a means of solving his egg-selling problems. This applies especially to the man whoso flock is so small that he cannot make case shipment, that is, shipments in the regular 30-dozen size egg cases. Market eggs should be shipped only from healthy fowls that are kept under proper sanitary conditions and supplied with sound, wholesome feed. If possible, only non-fertile eggs Should be produced for market; fertile eggs deteriorate rapidly and are the cause of much loss. The nests should be clean and so that the eggs will not be soiled. The eggs should be gathered at least once a day and stored in a well-ventilated place where they can be kept 'as cool a* possible. As washing removes the mucilaginous coating ,of eggs and 'opens the pores of the shell it should never be practiced in the case of eggs intended for high-class trade. Soiled eggs should be used at home or disposed of otherwise than to a parcel post customer. Every egg which is shipped by mall should be previously candlfed so that all eggs which show any defect may be held at home. For parcel post shipment it is essential that uniform containers and a uniform pack should be used, as otherwise the packages will not wear well nor will they look attractive and appeal to the fancy trade. Furthermore the containers should be stout and durable so as'to make it worth while to refurn them as "empties” for subsequent use. The ideal container is simple in construction, efficient in service and cheap. It must not cost too much and it-must be serviceable enough to be used several times. ; / How to Pack Eggs. According to the post office regulations eggs will be accepted for local delivery when they are so packed in a basket or other container as to prevent damage to other mall matter. Eggs to be sent beyond the local office are accepted for mailing regardless of distance when each egg is wrapped separately and surrounded with excelsior, dbtton or other suitable material and packed in a strong Container made of double-faced, corrugated pasteboard, metal, wood or other suitable material and wrapped so that nothing can escape from the package. All such parcels must be labeled “Eggs.” Eggs In parcels weighing more than 20 pounds are accepted for mailing tb offices in the first and second zones when packed in crates, boxes, buckets or other containers having tight bottoms, to prevent the escape of anything from the package and so constructed as properly to protect the contents. Such packages must be marked “Eggs—This Side Up," and must be transported outside of mail sacks or boxes. It is advisable that square-block tissue paper which comes tn packages of 600 sheets each, soft wrapping paper, or newspaper should be used around each egg, as otherwise there is a danger of breakage in handling. Average !,««• eggs will weigh about two ounce.

apiece or between two and three pounds a dozen when properly packed for mailing in a carton. Most parcels containing a dozen eggs will exceed two pounds, but will not reach three; therefore, the postage on them will be 7 cents within the first and second, zones or 150-mile limit. A parcel containing two dozen eggs will add perhaps 2 cents to the postage, though sometimes only 1 cent,, depending on the character of the container and wrapper.

Ship Large-Size Packages. The larger the’parcel, within the size and weight limits, the cheaper is the postage, as the first pound of every ackage costs 5 cents within the first and second zones, while each additional pound, up to 50, costs but 1 cent; so that while a one-pound parcel would cost 5 cents postage, a two-pound parcel would cost only 6 cents, or. 3 cents a pound. A 20-pound parcel would cost 24 cents and a 50-pound parcel wpulji cost 54 cents, or but 1.08 cents per pound. ' • X,. jßlfty pounds is the weight limit for local delivery, the rates being 5 cents for the first pound and 1 cent additional for each two pounds and fraction thereof. Similarly the weight limit within the first and second zones is 50 pounds. A sirtfple rule to determine the postage on any parcel not going beyond the second zone is to add four to the number of pounds, and the resulting number is the postage required in cents. The measurement limit on parcel post matter is that the girth and the length added must not exceed 84 inches. For example, a parcel 12 inches square (48 Inches around) and 36 inches long would be just up to the limit, as would also a parcel 15 Inches square (60 inches around) and 24 inches long. \ Marketing Costs by Mail Service. The expenses of marketing eggs by parcel post where two-dozen-size egg containers are used are as follows: For container and wrapping, 8 cents; for .postage, 9 cents, or a total of 17 cents, which would be 8% cents a dozen marketing cost. Marketing a 54dozen parcel would cost about 13 cents for container and wrapping and 14 cents for postage, or a total of 27 cents; a ten-dozen lot would cost about 22 cents for container and wrapping and 25 cents postage, or a total of 47 cents. The current costs would exceed the above figures, which held true before the war. The farm flock owner who desires to utilize the parcel post as an aid to direct dealing with city consumers should emphasize the use of attractive packages as well as punctuality in shipment, so that the eggs will arrive on schedule at the purchaser’s home. The farmer can develop a city trade *by means of advertisements in a city or town paper, by personal canvass or through the assistance of the city postmasters who have issued lists of consumers who desire to buy eggs directly in the country. The reputation which a parcel post shipper makes with his first customer will very largely determine his success or failure in market-ing-by this method, and hence the new shipper should strive to satisfy his initial trade. "

PAINT POULTRY HOUSE

Painting adds greatly both to the appearance and service of all buildings and appliances. One may buy ready-mixed paints, or purchase paste pigments and oil and mix them. All surfaces should bexdean and dry. before they are painted. Use a priming coat made of equal parts of paint and linseed oil and cover with one or more coats of paint, which should be thoroughly rubbed into the surface.

Using Parcel Post.

Whether the marketing of eggs by parcel post should be attempted by any particular producer grill depend on his present available markets, the possibility of securing satisfactory customer or customers, and the care taken to follow tested and approved methods in preparing the eggs for shipment Failures in attempting to ship eggs by parcel post have resulted because proper precautions as to package ol\container, packing, and labeling were observed. * . .J

NOT REALLY 'NEW’

the r . * __ I I I fth so-c alied ••modern lm> IrzSxSSSs I. £laS U Rome ST three elevators. It is true that thpse elevators must have been hoisting machines of very primitive pattern—operated presumably by man'power, with the help of rope and counter weight—and it is more than doubtful that they were ever used to carry human freight Few palaces or other buildings in ancient Rome were more than two stories in height, and passenger “lifts" were for that reason not needed. ' We are accustomed to think of running water in houses as a modern luxury. New York city did not have it until 1776, when a reservoir was constructed east of Broadway, into which water was raised by pumping it from .wells dug for the purpose. But that was a very primitive arrangement compared with the system of ancient Rome, by which water was brought from great distances in aqueducts that were marvels of engineering and that" emptied through lead pipes into thousands of tanks of hewn stone.

- Erected at intervals along the streets of Pompeii were pillars of masonry, up which ran lead pipes; and on top of each pillar was a tank, from which water was distributed by pipes to the houses. All dwellings, except those of the very poor, were thus supplied, and some had nearly a score of faucets, controlled by stopcocks* that were much like those that are in use today.

At many street corners there were fountains with stone* basins, the edges ofewhlch even now show worn by the hands of the people who leaned over to drink. Those fountains were fed by the city water, which was brought by an aqueduct from a distant, place so elevated that the “head” was very powerful. That kind of engineering was highly developed in those times. When Julijis Caesar first visited Alexandria in Egypt he found there so complete an underground water supply system that the city seemed “hollow underneath.”

In the year 73 B. C., Julius Caesar organized the fire department of Rome. It had a force of floo men. At that time a primitive fire engine had already come into use; it was a pair of pumps worked by a beam, and the t,wo streams united in a common discharge pipe and passed out through a nozzle that could be turned in any direction. “Siphons”—emergency fire extinguishers—were commonly kept in houses. Frequent mention is made of them in ancient literature, but we do not know what they were like.—Youth’s Companion. - 4

Lafe’s Tribute.

As we reached a certain smooth road, along w’hich travel daily many ammunition wagons, we met a muld skinner walking. He was going in the direction of a certain military graveyard, where are buried Americans and French and Germans, Senegalese and Moroccans and Tunisians —Christians and Mohammedans. " Over the mule skinner’s right arm hung a French wreath. With his left hand he was leading a sullen looking mule. As we were about to pass him our engine died. W got out to crank up and ■ the mule skinner stopped to watch and talk to us. Meantime an M. P. strolled down. ’ “Where you goin’ with that, Lase?” he asked, nodding- at the wreath. “Well,” replied Lase, with a hitch at the mule, "there was a damn fool I used to sleep with,,and he got his two nights ago. He was a hell of a good fellow, and I bought this wreath to put on his cross.” —Maude Radford Warren in the Saturday Evening Post

Ajd to Transplanting.

Transplanting flowering and vegetable plants is now greatly facilitated by the use of paper flower pots which are nothing/ffibre or less than the familiar j?aper drinking cups. For use in the farm and garden these cups are perforated and the seedlings are grown in them in the nursery. When It comes time to put the delicate plants out in the open they are transferred bodily, pots and all, and placed in the ground, The transfer is attended by no whatever, which is rarely the case when the roots are disturbed during the operation as when removing them from the little pots of clay which are generally used for this purpose. The perforations enable the rootlets to find their way beyond the limits of the pot, and so the paper does not interfere with their growth.

All Wanted a Change.

I was sitting on the porch one day reading and much interested in my book. Of a sudden I became aware of the fact that the little boy downstairs had been drumming and singing at the top of his voice lor some time. I listened. He sang, “Turn to the left* boys, turn to the left,” over and over again until I wished he would change it and sing something else. Evidently the little boy two doors away wished the same thing, for he called out, “For goodness sake, Danny, turn to the Sight.”— Exchange.

FRIENDSHIP HARD TO EXPLAIN

L’.-- Adder and the Rat • t laadlv” oTAustralian snakes, the death adder has to its credit many the C reasons for such opinion being: (1) the small size of the creature, re1 tUk Ina/lvanianHv • Ifro 41 IT) If)bility; (3) the fact that unless the IH a motnhmtiP the* end of the rwiint i« trn/Tdon on OF menu v w

Many years ago a locality In Australia suffered from a raid by bush rats, which congregated in great numbers. Similar plagues have often been recorded from the western ’downs; but the coastal visitation was singular, for It was associated with death adders, which seemed to be on good terms with the rats. One of-the settlers was growing sweet potatoes on a fairly large scale for pig food, the plow being used for the harvesting of the crop. Seldom was a furrow run for the full length of the field without turning both adders and rats.

Suddenly the rats migrated, and then the death adders disappeared, few of either being seen for a decade when the association between them was again sensationally illustrated. The daughter of a settler rose at dawn, and with others ran off to the vegetable garden for salads for breakfast. While she was looking for a seemly cucumber, a rat was disturbed, and almost immediately after she was bitten by a death adder which had lain inert at the very spot whence the, rat had fled. The child recovered, while the deceptive snake, which will not submit to have its tail saluted even by the airiest of "treads, was killed. This Illustrates afresh the singular association between an adder and a rat. Why and for what purpose does this ipparent amicability exist?

Aviator's Heart Enlarged.

Doctors Etienne and Lamy of Nancy, France, have conducted a series of X-ray examinations of the hearts of aviators and have found evidence of considerable enlargement. This heart enlargement sets in early in the flying man’s career, being noticeable after five months of experience in the air. The degree of enlargement is roughly proportioned to-the height at which the aviator is accustomed to fly, so that simple examination of the X-ray plate suffices to determine a man’s branch of flying service, whether he Is doing chasing and bombing work at high altitudes or is engaged ar harrying infantry, etc., at comparatively low altitudes. The enlargement seems to be symmetrical, and It does not appear Jp Involve serious trouble. It is due to the heart’s adapting Itself to the extra work put upon It by changes In the blood circulation because of the varying conditions in the atmosphere through which the aviator flies and to the general happenings Incident to aviation. _

World's Biggest Wireless Station.

Japan is to -have the greatest wireless station in the world, according to 'a report to the Japan Advertiser. It will be built in Fukushima prefecture, says the department of communications, and will cost 860,000 yen ($430,000). The dispatch station will be at Hibarigahara, near Hariamachi, and the receiving station will be at Hoso-ya-cho. Survey work has been started by ’engineers of the department. The direct distance between the new office and San Francisco is 4,600 miles, while that between the Funabashl office and Honolulu is 3,250 miles. ServIcewiil not be opened for two years. The new office will communicate direct with San Francisco without relay In Hawaii.

Caves Bear Traces of Old Conflict

Only 20 miles from Phoenix, an . j-izona man, Joseph Yberri, in ixplor!ng three caves on the edge of a gulch, came upon the traces of an old conflict, whose cause and dgte are etlll’ a mystery to the community. Observing that one of the caves was protect ed by a breastworks of stone and timber, he entered and discovered, among scattered saddles, spurs, and cartridge shells, eight skeletons. Seventeen more were found inithe other but there was no eiew to show how these men had perished. A sack of tobacco was there, and empty flour bdgs, coffee cups, and pails which bore labels Indicating that they were on the market no longer ago than 1903. A Mexican herb, such as the Papago Indians carry, was found.

Fluxie Also In the Game.

Several weeks ago my aunt stirred up the family by suddenly eloping with a young man with whom she was acquainted. A few days later little Eleanor visited grandmother, and, finding it dull, was asking to be allowed to play with the family’s poodle. She was told that aunty took Fluxie with her- She came home greatly excited and before she was fairly within the house exclaimed. “Oh, muwer, Fluxie Toped, too.”— Chicago Tribune.

Judged by Their Records.

Mrs. Kawler—But how do you know' what kind of people the Newcombs are If you’ve never met them? Mrs. Flatt—l have heard their phonograph selections.—Boston Evening P - .

The Housewife and the War

(Special Information Service, United States Department of Agriculture.) OYSTERS NOW IN SEASON—GOOD MEAT SUBSTITUTE.

Rubber Boots Needed to Harvest This Crop.

OYSTER NOW IS VALUABLE FOOD

At His, Best During Months Which Contain Letter R September to April. UTILIZED IN VARIOUS WAYS

Shellfish Are. Not on Banned List and Free Use Helps In Saving MeatDifferent Ways In Which They May Be Cooked. The oyster, most popular of all shellfish, Is again admitted to a place on the menu. During the summer his popularity wanes, but with the coming of the fall he is again held In high esteem. According to popular belief, the oyster Is at his best during the months which contain the letter “R.” or from September through April. Naturally a clean and wholesome food, the state and federal governments have made rigid restrictions in connection with oyster farming to prevent any accidental contamination. At the present time the feathering of oysters and their distribution are carried on under sanitary conditions.

Valuable as Food. : Though the oyster has a high content of water (in this resembling nU’.k, one of <he most important of foods), It Is nevertheless valuable for the nutritive materiallt supplies and Is readily and well assimilated. It utilized for food in many ways and has a special value In that a moderate quantity will impart a good oyster flavor to a considerable amount of other food material and so make a very palatable dish at moderate cost. In the seacoast regions where they grow, oysters are eaten In large quantities, and are much used In inlandtowns, because, unlike mpst fish food, they can be shipped alive. Even a district so remote that It Is not easily reached with live oysters can still have them, for they are canned and shippedin large quantities. Oysters can be placed on the list of meat substitutes, as they Supply the same kind of food to the body. They, may be served In many ways, raw, stewed, broiled, baked, or fried. For the present frying should be avoided, as the food administration has advised conservation of fats. But this should not be a handicap, as there are many attractive ways Ini which, they can be prepared. Creamed Oysters. Creamed oysters make a very palatable luncheon or supper-dish. 1 pint oysters 2 cupfuls llqufd <oyst tablespoonfuls fat ter liquor and 14 cupful flour milk) W, teaspoonful % teaspoonful pap-

per " Melt the butter and add the flour, salt, and pepper. Stir over the fire until well mixed, being careful not to brown. Add the liquid gradually and cook until thick and smooth. Add the oysters and cook until the oysters are Plump and the edges begin to curl. Serve on toast. If it lb desired to serve the dish on some special occasion, the oysters may be served in patty shells. A little chopped parsley sprinkled over the top adds to the attractiveness. Oytter Scallop. 3 cupfuls cooked 1 tablespoonful ' rice cornstarch 1 pint fresh oysters 1 tablespoonful fat 1 cupful chopped H teaspoonful salt celery U teaspoonful pep1 cppful mflk P«r Make a white sauce by melting the fat. stirring in the cornstarch, salt and pepper, then adding the milk. Stir over the fire until thickened. Arrange in a' baking" dish alternate layers of rice, oysters, celery, and white sauce until the dish is nearly full. Let a layer of rice Cover the top. Bake for 20 minutes in a moderate oven. Oyster Potpie. i 1 pint oysters 14 cupful cold Water % teaspoonful salt 1 teaspoonful lemon 14 teaspoonful pep- juice per Biscuit .dough 1 tablespoonful cornstarch Put the .oysters On to cook with salt and pepper. Stir in the cornstarch dissolved in the cold water and cook

until thick. Add the lemon juice and pour into a baking dish. Cut the biscuits and place them on top. Bake until the biscuits are brown. Hie biscuits for the potpie are better if they are very short. Bacon fat makes a very tasty biscuit to be used in this way. Oyster Fritters. Drain one pint of oysters. Dip in a fritter batter. Put a couple of tablespoonfuls of bacon fat Into frying pan. When smoking hot, drop In the oyster and cook until brown on both sides. This will take the place of oysters cooked In deep fat without using large quantities of fat.

Careful Storage Saves Vegetables.

Sweet potatoes may be kept until January if cleaned, dried, and packed In chaff so that they will not touch one another. Potatoes are kept without difficulty In a cool, dry, and dark place. Sprouts should not-be allowed to grow In the spring. . Carrots, parsnips, and turnips, etc., remain plump and fresh If placed in earth 'dr sand-filled boxes on the cellar floor. , Pumpkins and squash must he thoroughly ripe and mature to keep well. They should be dried from time to time with a cloth and kept, not on the cellar floor, but on a shelf, and well separated. Cabbages should be placed In barrels, with the roots uppermost Celery should, be neither trimmed nor washed, but packed, heads up. In long, deep boxes, which should then be filled with dry earth. Tomatoes may be kept until January if gathered just before ffrost dry, and placed on straw-covered racks In the cellar. They should be firm and well-grown specimens, not yet beginning to turn. As they ripen they may be taken out for table use, and any soft or decaying ones must be removed. Apples, if for use during the autumn. may be stored In barrels; but If they are to be kept till late winter or spring they must be of a variety known to keep well and they must be hand-picked and without blemish or bruise. They should be wiped dry and placed with little crowding on shelves in the cellar. As a further precaution they may be wrapped separately In soft paper. Pears may be kept for a limited time In the same way. or packed in sawdust or chaff, which absorbs the moisture that might otherwise cause molding. Oranges and lemons are kept In the same way. Wrapping hi soft paper is essential, ns the uncovered skins If bruised offer good feeding ground for mold. Oranges may be kept for a long time In good condition if stored where it Is very' cold but where freezing is not possible. Lemons and limes are often kept In brine, an old-fashioned household method. Cranberries, after careful looking over to remove soft ones, are place<l in a crock or firkin and covered with water. A plate or round board placed on top and weighted serves to keep' the berries under water. The water should be changed once a month.

Careful Washing Saves Clothing.

Shortage of cotton for wearing material with its consequent high price has made the housewife take an unusual interest in the conservation of garments. . Conservation In cotton cloth means saving a war material as well as the money and labor necessary to replace the garment. The original appearance of an article made of colored matertai may be kept if due precautions are observed • Buy cloth which has the color dyed in the piece or dyed before weaving rather than a printed pattern. Set the color by soaking for at least an hour in salt water made In the proportion of two tablespoonfuls of salt to a quart of water. Avoid high temperatures, because they make colored goods streaked. Boiling, or ironing with woo hot an. iron is a cause of fading and streaking. Do not use strong soaps, as they dull the cqlor and often the alkali in them causes the color to run. Wash each garment separately ana thus avoid" any possibilities of dullingor changing shade by mixing colors. Dry in the shade to avoid fading? action of direct sunlight