Jasper County Democrat, Volume 21, Number 10, Rensselaer, Jasper County, 4 May 1918 — The Neighborhood Corner [ARTICLE]

The Neighborhood Corner

Department of Farm Welfare Conductsd by County Agent Stewart Learning.

The North Union Farmers’ club I will meA at Virgie school house this Saturday evening, May 4. “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. Following is the program: Song—U. S. A. Will Lay the Kaiser Away Virgie Quartet Progress of Our Club H. J. Dexter Song Rdeder Bros. Talk .----■ --•- • - Mr. S. Learning Instrumental Music .... .Mr. and Mrs. Hooper

Stories ....Mr. J. E. Alter Song—Liberty Bell ; . . .Virgie Quartet The South Marion Farmers’ club ■will hold its regular May meeting at the Consolidated school house Thursday evening, May ?9, Among other topics, “More Livestock for Jasper County Farms’’ and “The History of Shorthorn Cattle,*’ will be discussed. Hog Feeding Trials to Start Prof. John Schwab of Purdue was the principal speaker at a meeting held last Thursday on the farm of Win. Dooley of Kniman, at which time one of the hog feeding trials being conducted by the Hog Production committee of the county was gtarted. Mr. Dooley will feed a bTincli 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 Among the farmers who are or will carry on similar trials are: Emil Alberding of Carpenter Joseph Kolhoff of Jordan Charles Weiss and Erhardt Wuerthner of Newton Virgil Hobson of Hanging Grove W. H. Pullins and John R. Lewis of Barkley 1 I. F. Meader of Union S, C. Robinson of Gillam. ■ This series of trials is. fpr the purpose of shoeing the effect of the use of /(I) Forage Crops. (2) Tankage or other protein supplement in the self feeder, and (3) hogging off of com 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 25 promises to be a big day for the Shorthorn breeders of the county, the local association having arranged for a rally in Rensselaer m 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. Skinner has promised to be present or;to send a substitute to discuss the outlook of the pure-bred cattle business. Every cattle man of the count}' is invited to attend. Hog Producers Busy , W. H. Pullins of the County Hog Production committee has issued a call for all of pure-bred hog s to meet in the Better Farming association office in the court house at 2 o’clock this Saturday, May 4, to consider methods of Creating an interest in the production of better hogs. , “There is much to be done along feeding lines, but we must have good hogs if we expect to get best results from the, feed we use. 1 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 shipped ground limestone into the county the past week are Charles Moody, 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.” —Wadsworth. 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 important food. To satisfy this longing for fresh vegetables our grandmothers used to go out I into the pasture and fields in the very early spring and gather a I “mess of greens.” Today these same plants .may be found right at I our doors and may be made into many appetizing dishes that are cheap in price only. I 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 as a truck crop. To many persons their pe-

culiar 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,’’ PfOkeweed, 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 palatable and help to keep one in good physical condition. In the spring many people eat a few meals of the old standby leaf crop such as spinach, lettuce, dandelion, and then forget that these or similar crops should be grown and eaten throughout the summer and canned for winter use. The following is a list of the most common edible cultivated domestic greens: Swiss chard, kale, turnip tops, spinach, beet tops, native mustard and dasheen sprouts. Spinach is one of the best crops grown for greens in America and should be found in every garden. The plant Is hardy and may be started in earliest spring. It can be used throughout the summer and fall and is splendid for canning. Freshly gathered greens are always of finer flavor than those that have been taken to market • and kept until wilted. They should be carefully washed as soon as gathered and kept in a cool place until needed for nse. Like other vegetables they should be crisp and fresh when ijeady to cook. The following recipes for cooking the various kinds of greens are recomended by the Department of Interior, Bureau of Education, Washington, D. C.: Spinach and Other Greens

Spinach is .one of the leaf vegetables mostr valuable for mineral matter. Used with a dinner of salt pork, dried beans and corn bread, spinach is particularly acceptable. peck spinach, 2 tablespoons butter pr fat, % teaspoon salt, 1-8 teaspoon pepper. Pick leaves from stems and wash to remove the sand. Cook uncovered without water until tender (about 30 minutes) stirring frequently at first, then chop fine or press through 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 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 teaspoon onion juice, 1 teaspoon 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 on 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 alow to boil a few moments. Take from pan, drain thoroughly, cover scantily with fresh boiling water, then add a pound of ham, a teaspoonful of salt, a quarter teaspoonful of pepper. Cover and cook until the meat is tender and the dandelions are fait-ly dry. Serve with boiled turnips or potatoes. There will be a demonstration at the Curtis Creek school house Wed- । nesday afternoon, April 8, at 2 ' o’clock. Everybody try and come. On Thursday, May 9, there will be a demonstration in Hanging Grave township at the home of Mrs. George Potts. ’ ■ ’