Evening Republican, Volume 22, Number 16, Rensselaer, Jasper County, 18 January 1919 — Page 2

A Bird in the Hand

.Special InformaUen rntted Slntvs J \parini. :.t Auuvulluh’P POULTRY 1 "KEEPING PAYS"

The Covered Run to This Back-Yard Poultry House a Very Worth-While . Feature.

VALUE OF FLOCK OF LAYING HENS

Flock of Seven in 'Washington. D. C.. Supplied Large Family With Eggs. PRODUCED AT LITTLE COST Table Scraps and Kitchen Waste Which Would Otherwise Be Thrown Away We re Utilize d—• There Was No Cost of Equipment. The value of a small flock of laying hens on a town or village lot or in a City back yard should not be undef--estrmntrd. Evetras few :t* six nr -ci-ghr hens should .produce eggs enough, where used economically. for a family of four pr five persons throughout the entire year, except during the moitinu -period of the fall and early winter. The product of spelt a flock, both in the form of eggs and fowls for the tablv. may l»e produced nt n reterttvtdy’ low cost, because of thp possibility of utilizing table scraps and kitchen waste A' Inch woitkl.._ otherwise . b" thrown away. So many records of back-yard flock* have shown profit that there can be no question but what back-yard poultry keeping is profitable under the proper conditions. The record of a small flock kept in Washington during the past year throws some light on what ettn be -accomplished updor conditions that prevailed -during thill time. The flock consisted of seven hens which were bought December 18. 1917, for §5.80. This flock was carried through the ensuing year. Two were killed and eaten: the other five were carried the rest of the summer and continued to lay until September 18. the day on which the last egg was produced. . Contributory Causes to Success. ' Two things should be kept'Ln mind in connection with tins~Tlbck; first, that the number of hens-was small; a»«<- second, that tjie family in. the household, concerned was -much larger thati the ft vera ge vi t h 11 te ■ resn+c t hat a considerably greater amount of table scraps was available for feeding the hens than would be the case in the, average, family or-with a larger flock The hens started laying in January, tfie egg production by months being as follows: January. 21; February. 74; March. 132; April. 120; May. 140; June 112; July. 1071 August,> IOS; September.. 43; This gives a total egg production of $57. er 71 5-12 dozens.— The feed’which was and fed. to these hens during this period, and in fact which was sutiicient to carry .the hens until December 1. Tel'', cost $7.01.0 —There -was no cost of equipmflny in caring for the hens. During jive winter the flock was confined to a cbrner of the cellar, wlmh was partitioned off by means of old screens and screen doors. A board, was placed by a-sxvin-dow which allowed the liens- to get outdoors during the bright days. On the res: of the winter days they were coufiued t<> the cellar. During the spring and summer the hens were allowed to run in.the small back yard, and roosted in an ordinary tlry-gooiD -box which was placed under portdirSmall" boxes' -were used 'for nests. ‘ Actual Recults in Figures. -A The original .cost of the tens was $5.80. Added to this is the cost of feed, $7.01. making a total cost for acquiring and maintaining the flock, of $12.81. The returns from .eggs figured on the basis of 40 cents a dozen, which is very conservative, amounted to $28.50. The two hens eaten . were the largest of the flock and averaged at least five pounds in weighty At 30 oents a pound the value of -these liens amounted therefore to $3. Thus, the total income from the flock was $31.50, while the total expenses were $12.81, leaving a return over cost of fowls and cost of. of /$18.69. This figure, however, does not jtake frito account the value of the five hens on hand- These would average at least four pounds W weight, ao that, at 3(1

ec ii.r s u poundeach hen wimld bc ■worth- s+;2tf.= 'Phis’ wotfld ndd to the <r< slit balance s(>. and would therefore show a profit on the hens on September 18 of $24.69. It will be noted, that the egg production for the nine mon: 1/s involved—was—very goxal, 136 eggs 'a lien, aml it should be sfinted in this connection that Hie im.fi of the ■flbfise 'D a hotelier, amt was Treqiicntly able tn bring home scraps of meat which were fed t<> the hens, and which, undoubtedlycontributedgreatly to the -frrvtmrbic egg production. - ■ It will be noted that this city flock was kept under adverse conditions in so far as shelter-was concerned. Hack-yard flocks should be properly housed, add where~possible, should beprovided with a covered run„f.or use -when tire went tier is rough, 'flic small house wilii rim attached. shown in the illustration above. is suggested as fitting for a lew hens kept under town or city conditions.

TABLE SCRAPS MAKE EGGS

There is a certain amount of : table scraps and kitchen waste : which lias feeding , xalue but ! which. ill not fed. finds.il.s way-• into the garbage pail, in every • household, no matter how eco- • tn’tnicni"tln*hmixv’W-rfr-. " - *~i I'oUljry is the only class of : domestic animals which is suit- : able for eoiperttiig this was|o : material, right where it is pro- : diieed in the city, into xvhole- : some and nutritious food in the • form of eggs( and poultry meat. •

Hints on Marketing Eggs.

Filiform products command the byst jirices. I’ure-bred fowls produce uniform i>Tflducts. Begin marketing the cockerels as soon as they weigh one and bne-haL fiouhds or attain a marketable weight. Market xvhite-shelled and brownshelled eggs in separate packages'. . When selling eggs to the eountrx mt'rehant or ash buyer, insist that the transaction iw> on tin* quality basis. Ship or delivei eggs twice or Hiree times weekly. Smail or dirty eggs should be used at home. • , Infertile eggs will withstand .fiiar-r jeet-iu?* Hindi luillir., tlian —fer trie—eggs» —... ~ —_.—_

Kind of Fowls to Keep.

Householders usually desire not only eggs for the table and for cooking, butalso an occasional chicken to eat. For this reason one of the general-purpose breeds, such, as the Plymouth Rock. Wyandotte,. Rhode Island Red. or Orpington. is preferable to the smaller egg breeds, such’as the Leghorns. Not only do fTie. mature fowls of these breeds., because of their larger size, make better table fowls than lite Leghorns, but the young chickens for the -ame Reason make better friers ami roasters, wliereus chickens of the egg are only, suitable lor the smaller 'broilers. 1 ' • - .. ,T--—-—-J’ "

Cheaper Than Beef.

In many parts of the country, especially on farms, chicken Is probably iniieh cheaper tha-n beef, as only the cost of production needs to be considered; When ■chickens, and, for that matter, any poultry. ' can be raided with litt!e labor and ean find most of their, food, or usiuMp otherwise useless table refuse, skim milk. etc., they <night t<> be a very economical and ugreenbie substitute for pork and beef ano snoniuTAt used Hheiufly. 7

Culling the Flock.

Cull out and prepare for market all fowls, old or young., which appear weak, slow <»r dull: fowls with drooping. tails, rough plumage or Cjostshaped heads; all scrubs except these which have laying points; all hens which molt early; and all males i'Xcept those strong, vigorous and of a pure type desired for breeding.

Poultry More Popular.

The rapid increase in the amount' of poultry raised for the table in* this country is strong proof that It is becoming more and more popular, and although it may not deserve its popularity on the grounds of strict economy?' it certainly does-earn it by its Attractive flavor, easy 41gestfbtilty. as d the pleasant variety It gives to our meat list. ■

TlfE EVENING REPUBLICAN. RENSSELAER. IND.

DIED HERO’S DEATH

Arnerican’s Tribute to Soldier of the Legion. Victor Pronounced Typical Member of That Wonderful Body of Men Which Has Made French Military History Glorious. I have lust seefi a Thipnnai happened to. be T>f tliy coiiijainy. the Severn!,’ "Do you know that Victor.; is ili'Hd?" HP lisked: —It snerned tn me almost impossible. The legion without, Victor! I askex! how lie had died. "He was killed, but he gave .them 2^ "Of c ( iliky"hß ; “aiirrtEat was hi- habit - "F ilm" one of the five Who are left." continued mv informant. In April we xvere 120 stripig. Then' may be more now. but they must be recruits. Victor a. short time ago, captured ten (termans and received the military m<‘jk»l. Nnw he H i-hwh at Algernon Sartoris in r'hicago f ws:"“ “ Sergetint Houligny, an American legionnaire, has a suapslmt of lictpr. rndermvi iTrt s w-r 111 en : -A typf ca I legionnaire.” Victor xv;i« a Breton; born in Morltiix. He was tattooed all sSSEZ There was nothing in hfs military noteb<q)k save records- of .his. numerous campaigns. He was a soldier, pure and..siinj>l e.—As Boullgny says,lie v\as typical of all that was best in-the le- j glon—courage, honesty, bravery. His history tnn?~tvl’rtreh Ttr-irtK-lieu ri: Hn wore fhe~ medals nf Morocco. Hrtikin, “the war crbssDwTtli several palmsTinfl' finalLv tin- iniliffiry medal -a glorious Victor acted, .always .as _g stimulant; he was always gay and always kind. On one of our long marches he saw that I was suffering; lie ctnne to HTP" and offered 'to carry my haversack in addition to his own. I declined his olTer, but his courage and kindness went to my heart, ami in spite of sore feet I arrived in Mount Meton with my company, thanks to Victor. Among, the soldiers \iciors name was proverbial for gallantry. On lhe banks of the fetid rivers of Annam. on the burning‘sands of l ietor was there. Tn -the mud—Sti<l mile of the trenches of France he was also there. Atways* -kind? always ■ t houghtful of lathers! Simple and unaffected, he relatexlMeeds.4jf-xalor..tluLD.would move a—stone; deisl< that .would enrich the already glorious military history of France. T" asked Bodies Victor got. He answered “When I lust saw him. he was whirling; hist! gun about his head. There were about a dozen dead Bodies around him. I think tin officer killed him with a revolvgjgl couldn’t swear to it, but I think When I last saw Victor in Paris a little xvliile ago I asked him hoxx’ he had won his military medal-. “In a fit of bravery,” he answered. Victor xx-iis always baring those fits of 'bravery ; they are common In the legion. Now he is dead on some lonely battlefield, but his is the death that he would have asked. In the words of Gen. de Castelman: "It is the best possible death,” the only possibledeath for such as he.

Wrong Kind of Animal.

This is the latest Paris boulevard story .- v ———~ Hindenburg died, and since he was a marshal he went to heaveri. But ' -said to him: i ••Marshal, you must enter on a horse.” -—Himlenlmig descended to limit, for fl horse and encountered the German crown prince. "So you’re dead, foo?” he said. “Yes.” responded the kaiser’s son. “T ate too much Hollaml cheese. But show me the door to heaven, where. I naturally, I go.” Hindenburg took tht' crown prince . by the arm and they got in. line be- ‘ hind The other heaven-bound pilgrims. The line moved Up and finally • they reached the door where the German functionary agfiin blocked Hindenburg. “Marshal," he said. "I told you to . get a horse, not an ass.”

Doomed to Disappointment.

On a train, a few evenings ago, two businessmen were discussing the dining: car service which has been established by the railroad administration. w-hen the negro waiter came to take their order. , "How is this dinner tonight —are you proud of it?" one of tb/men asked the waiter.“Well.” lie said. “1 ain't ashamed of it —exactly. If a gentleman is hungry enough it will taste good. If he is not very hungry, lie will not like it. perhaps. And if he is very hungry so that’he likes it. he will still he hungry when he eats all we bring him!" “If I’m not hungry I can’t eat the stuff, and if I am. I’ll not have enough ?” repeated the man. The waiter grinned.

Find Steel Ladle in Oak Tree.

’ A steel ladle, seven inches long, sup-'-posed to hafe been used by Indians In melting lead for bullets many years ago. was found imbedded in the heart of a red oak tree sawed up for flr« wood at South Al>oona. Pa. Rings on the tree Indicate that it was more than one hundred years old. The ladle, made of the finest charcoal steel, is believed to have been driven Into the tree whew It was a sapling.

OLD CUSTOMS IN UKRAINE

Wedding Celebration# of Country pe. . cutiar; Horse Thieves Summarily Dealt With. The T;ff)le Russian costume ggESjMJ fashionable for womep In the Dkrainb 1 nJ i or 111 e f 11t-nn» t i<>n <if the repul die; EwM skirt, i- uroi-dery-of -;the- to -he 4-f : pretty apron; .i.'i' ket without sleeves, i Around th<‘ neck large beads of mfln.vcolored glass, always in great numI hers. The married xvomen weat'r<>n t heir" heads a kiifl of fc-liii arranged ’ :i < a diatlem, the 'tiiimairied girls a L .-I ui-ple—Ukrainian—l^uuflxuiU—..llm—hfc [. troHied, flowers. . + They have an ainipiiis <u<tbm: fl if- • ter the luarriage celebration the f-pnwessioftjgoes !<i dtlve, ailorm'd with ! broad refl ritflfrins ; oveirlhe Tiorses are Mbtmdajjtly provided xrfth them. That ; is a sign iff the bride's virtue. It the contrary is the case, she has neitiier ribbons nor music, not even a white veil, because the pope refuses to bless 1 (he marriage. The I.iitie l!t;<sians are very super- ' stitioiis. At midsummer they light a ; large fireflf ferns. f jump oyer the tire. Those who succeed in not touching it will marry within the yeas. It anyboiix- puts it out. it is a sign of death. Kyorybody tells fortunes with cards, predicts what will ' happen in fife future. On the eve xrf Saint Andrew somebody places mys■’teriously uiidPr the bed a pond ttnd a bridge (a saucer tilled with water and pft few pieces es wnod). Vs itbotif khow-1-jfig it one sleeps "im t hefltridge.”- Then i one.may be sure tlm-t lhe dream of the , night will come true. If one wanted-to j act accordiiig to the rules one ought to spend file mgin Qfi a bridge above a j real pond and look at Hie water; there : you would be able to rett+l your whole ' future life. In the country some of the old barbtirian customs are iti force; the konokratles. or horse fliieves, are ebhdemned to be quartered, or to be attached by a rope to a horse’s tail and dragged until death follows.

Hoodoo Ship Redeems Herself.

The American transport Sierra, which steamed' into harbor recently carrying more than 1,:>00 wounded uddiers, is a ship that “came back.” 4i(•'!•<>rdiifg- 1 <> stlu’ies to!<1 by ol<l-timers , who follow the sea. A dozen years ago .she rammed a coral reef in the south seas am! was. apparently, wrecked beyond hope of salvage. If the stories told about her are correct, crashed into vessels anchored in harbor, but she has sailed serenely .through .the .mint'd waters .of the Eng-J lish channel and evaded the German ‘ submarines on the high sea's as she carried the troops to France. So she has evened Hie score and lilted the spell. Incidentally, despite her misfortunes, sjie is a comfortable ship and | a good—s?a-AM>at. Once she was regarded as unlucky and it was almost impossible for her owners to get a crew. When the wtir broke but the -454erra broke- her spell of misfortune , -ami performed her share in driving i autocracy and .militarism into exile, j Any sailor will tell you that ships have a personality. The Sierra just -cascades personality and temperament. Having shown the xvorld xvhat she could do in the line of tantrums, she Reformed.- She has made money for lier owners, despite her accidents, and has an excellent record in the service of her country.

Goat Got Even.

One really unusual incident oc- j curved during a recent JUilHlaxxLxeEexJ 1 mmiv -in France, uml t hot revolved| -About -the -gigtt--mascot of one of- the - divisions in rhe parade. The goat had' followed in with his men as befitted a proper imis,-ot. but once in the i square he was rudely relegated to the rear ranks. It chanced that a number of red-harted staff officers took up their position in front of the goat* ■ and stood during the inspection at attention with huge bouquets out back fron} under thei.r arms. When the inspection was over the officers stood at ( ease again and looked to their bouquets. They were holding only stems. The mascot had taken a sweet revenge and a square meal ‘ for-the insult-to his dignify.

His Utter Selfishness.

•‘I adopted a French war orphan the other day.” admitted J.. Fuller Gloom. “Observing that nearly everyohe else asked- for pretty little girls. 1 specified that mine should be a boy—the homelier the better. the rattiest and rnntiest that could be found, and bowlegged if possible.or one —who had lost his palate, or something of the sort. My idea wrts tb get one that, having been shoved back and snubbed all'his little life, would appreciate the~ small bit 1 was doing for him all out of propdr- , tinn to what ,jt really cost, and thus : get myself Vastly overpaid in gratitude. My was an entirely -selfish one. 1 assure you.”—Kansas City Star.

You’ve Heard of ’Em.

“Leddy,” said Mournful Marmaduke, the meandering mendicant, “could yer help a poor feller what’s the victim of circumstances?” “What circumstances?” asked the suspicious woman with the pointed nose and drooped chin. as she glanced significantly toward the-wood pile. ‘'Reduced circumstapces. leddy." / *■ ' . .

The Query Department.

DeaX Star —Does .anybody' know what made the Tower of Pisa lean? A —’Spect not, but it couldn’t have been the fat of the land.—lndiAnapolli • star. - ' •

The Housewife and Her Work

(Special Information United States Department of Agriculture.) CANS—GOOD PLACES FOR SURPLUS PORK

Cutting Up the Pork—Placing Cooked Meat in Cans Ready to Sterilize.

GOOD SUPPLY OF CANNED MEATS

Of Great Importance to Use Nothing but Absoluteiy Fresh and Clean Product. CARE IS NEEDED W’TH PORK Directions Given for Preserving Surplus in Jars for Future Emergencies—Preservatives of Any Kind Are Not Required. Meat~is too expensive to be allowed to spoil or to be “saved” by the family over-eflting. The solution is to put the surplus at butchering time into jars for future use. In this way the ; enjoyment —mid food value is distribi uted throughout the year. A more j varied diet is possible for the family, i with a supply of canned meats, and a palatable meal can be served on short notice. It is of utmost importance that only meat known to be absolutely fresh and ; clean can lie used for canning, Canning . will not make “safe” meat out of meat in which putrefaction has begun. No preservatives 'of any kind are needed if the accompanying directions are followed. Salt imiy he added or the meat may be smoked for flavoring, but jeither Is necessary for I’l’eservii-twn,.. - These i nst ructions require; the use of a steam-pressure canner which should be able to develop at least 15 fd 20 pounds of steam pressure, and should test for a considerably higher pressure to insure the safety of the operator. Meats are ready for preparation for the canner -as soon as the animal heat has disappeared. They must be handled in as cleanly manner as possible. For home canning, meats should be cooked first—fried, br'oiled. roasted. > baked or stewed—just as would be done for immediate serving, to preserve not only the meat, but the home-cooked flavor as well. The meat -is seasoned according to taste, and is heated until it is entirely cooked through without needing to be cooked tender, before placing it in the cans. All parts of the animal should be used,. Canning in Tin Cans. For .panning meat, tin cans in many respects are superior to glass. The same supplies are required for.canning meat in tin cans as for vegetables or | fruit, and the same cffre^ftmludfreeI. tions may be used. Full directions for doing this may he had by writing to the department of agriculture and asking for the circular on home canning of meats and sea foods with the • steam-pressure canner. Directions are '■ also given for canning in glass. '' The following recipes are given to show how homednitchered pork may’ he made into palatable and economical dishes and canned for future use. The recipes are merely guides and may be changed to suit the individual taste. The time and temperature for sterilizing, however, shduld not be changetl. The time given is for tin cans; pint jars require the same time for processing as the No. 2 tin cans, and quart jars the same time as the No. 3 tin cans. Recipes for Canning Pork—Roast Meat Select the piece of meat wanted for roast, jf im, and jyipe ■ with a damp cloth. Heat some grease In a roasting pan. put in the meat and sear quickly, turning the meat so all sides are ‘■“ared (preventing the loss of meat juice during cooking). As soon as

well seared sprinkle with salt and pepper to taste. Add some boiling water to the grease in the roasting pan. Baste frequently. Turn the meat from time to time and roast so it is nicely browned. Cook until meat is done (it should not be red in the center) without cooking it entirely tender. Slice and pack in cans to within one-half inch from top of can. Add the gravy from the roasting pan, with boiHftgwtt- — ter, so it. barely covers the meat. (Leave at least one-quarter inch between gravy and top of can.) If ham Is used and skin is left on, cut with point of knife just through skin. so. as to dtceand trim ,with'JSßxeß__ and little tufts of parsley (if desired). Add two small turnips to roasting pan. Leave skin-side up (do not turn), baste frequently, and cook until skin is nicely browned and crisp. Cap (exhaust five minutes If meat and gravy have cooled; l if cold, exhaust ten minutes; if hot. exhausting is not necessary), tip. and process in steam-pressure, canner: No. 1. cans 40 minutes at 250 degrees F. or 15 pounds of steam pressure. No. 2 cans 45 to 50 mimrtes at '250 degrees F. or 15 pounds of steam pressure. No, 3 cans 55 to GO minutes at 250 degrees F. or 15 pounds of steam pressure. In case meat is fat, time of processing must be prolonged 10 minutes. Spare Ribs. Roast the spare ribs in the usual way, seasoning to taste. Cook until done, browning them nicely. 0 With a sharp knife cut down the inside of each rib, remove the rib-bone,.and cut . meat into pieces that can pass through the can openings. Make gravy by adding water to the pan jgrease. Pack meat in cans-and add the boiling hot = gwrvy lo- top of f»a. Can, tip, and process: -■ ...... N<>. 2 cal’s minutes at 250 degrees F. or 15 pounds of steam pressure. No’ 3 cans 69 minutes •at 250'degrees F. . or 15 pounds of steam pressure. Pork Cakes. 4 pounds lean pork 1 clove of garlic, 2 pounds 'fat pork minced (may be 2or 3 tablespoonfuls omitted) salt, or salt to 2 bay leaves, powtaste dered or broken 1 ■ teaspoonful red in small pieces pepper 1 teaspoonful celery 1 teasppohful chile seed, crushed pepper (to tas’ei (may be omitted) H, teaspoonful ail- 6to 12 • tablespoon-> spice .fills dry, finely 2 or 3 toaspoonfuis crumbed bread or sage (or poultry cracker edumbs seasoning) 2 eggs bteaten to- % to 1 teaspoonful gether thyme % to 1 cupful of 2 la,ge onions, sweet milk mi noted Knead well, form in cakes, fry in deep fat until nicely browned, pour off excess of grease, add water and make gravy. Two or three cookings may be rnaAe in one lot of grease. Pack in cans, fill with hot gravy to within ope-hulf inch of top of can. Cap, exhaust live minutes (exhausting Is not necessary if packed hot irr cans- and sealed at once), tip, and process: | No. 2 cans 45 minutes at 250 degrees F. I ar 15 pounds of steam pressure. No. 3 cgny 55 minutes at 250 degrees F. I or 15 pounds of steam pressure.

CANNING PRESERVATIVES DANGEROUS

I The use of “commercial pre- j i servatives’L of any kind in can- • ! ning is not only unnecessary but i t may be dangerous. The most ■ t commonly known preservatives > and “.canning powders” usually J contain one Ar more of the ehem- ' • icals known as borax, boric acid j or salicylic acid. Harmful re- ! stilts are especially likely to fol- ; low the use of food containing t these preservatives by the very ; youhg, the nged and feeble, and t others of weak digestion—U, S. ; Department of-Agriculture. 4 *