Jasper Weekly Courier, Volume 59, Number 47, Jasper, Dubois County, 27 July 1917 — Page 7

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Much Red Tape Involved in White House Visit WASHINGTON.- The next time you come to Washington and President Wilson or some member of the White House family sends word he'd like to have you call it might interest you to k'now what red tape procedure Is followed In such an instance. If It

Is only a social matter or if it is a matter of not pressing business you would get a telephone call along about eight or nine o'clock at night. The first voice on the other end would say, after asking for you: "This is the White House, Mr. Hoover would like to speak to you." Hoover is the major domo extraordinary and minister plenipotentiary of the White House. He handles everything that emanates from the

"House" end ; Secretary Tumulty, of course, handles all matters that are taken up in the executive offices; but this matter in question is supposed to be strictly a "House" affair. Hoover will either tell you "the president (or so-and-so) would be pleased to see you at the White House tomorrow. Could you arrange to be there at ten o'clock?" Then Hoover in great detail will instruct you to call at the east or north ntrance. If it is the east entrance you may know that the White House is anxious about everyone knowing that you are to call ; and Hoover will go on to tell you to tell the policeman at the gate to mention your name. When you get there the next morning you do it; the policeman tells you to go to the big carriage entrance and repeat; you do. Then a white-haired police sergeant tells you he's pleased xo.meet you, and will you please walk down the semisubterranean hallway until you run into a secret service man. Xou do this, too, and the secret service man, probably .Tack Slye or Dick Jarvis, picks you up at the end of the hall and the foot of the stairway leading to the massive main entrance hall, where the suave, punctilious, perfectly garbed and smiling Hoover greets you like a lost brother. Hoover conducts you to a "small" adjoining reception room that Is as big as most folks' front parlors, where you at last find the person who wants .to see you. The way out is the way in, reversed.

Ennui a Thing Unknown in National Capita! FOR some reason the capital of a nation at war is r .vays a scene of unusual gayety, and this very condition exists in Washington today. More dances, inusicales and entertainments of every sort are being given than ever before,

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perhaps buy some "goodies" to eat which are not to be had in camp. Regardless of Mr. Hoover's warnings, a large number of "fourth" meals, which he claims would feed an army of 4,000,000 men, are being eaten in Washington every night, and a great many .Of those enjoying them are the army men, hence they figure no real harm is done. The theaters also feel the impetus and especially the large "movie" .houses. They are packed. The newcomers require entertainment. Several large theaters are to be rushed to completion before the arrival of autumn. As for hotels, Washington, which has a great many of them, has not enough of them. They have been crowded to the doors since Inaugural day, March 4. They have never been so prosperous as now. Several large new hotels are to be added to the number now finding themselves very busy and occupied, both old and new. None is to close during the summer, as has so frequently been the case in years past.

Will Conserve Artistic Beauty of Arlington - IN PtJlrrHEliANCE ö the policy against the erection of any structure in the Arlington national cemetery likely to mar the artistic and harmonious appearance of the reservation, the president has directed that no monuments or markers shall be erected there here

after unless the designs have been previousiy approved uy the commission on fiiio firts. fi itipr11v It- t 3 flpslrorl fr nnnfinn oil eimTi mniAn?olc fr fine?? irtio rC -dignified and simnle architecture. To that end it has been prescribed that the dimensions of a monument 4tbove the level of the ground shall in no case xcced seven feet in length, three and a half feet in width and four feet In height for an officer below the

rank of major; or seven feet in length. four feet In width and four and a half feet in height for an officer between the grades of major and brigadier general ; or seven feet in length, four and a lialf feet in width and five feet in height for an officer above the rank of brigadier general. For enlisted men the dimensions shall not exceed six feet In length, throe feet in width and three feet in height. Several leading architects ia this country recently have gratuitously furnished the quartermaster general of the army, who has charge of the cemetery, various designs conforming to the prescribed dimensions. These designs, which meet artistic requirements, will be recommended by the fine arts commission to- those desiring to wee .memorials In the cemetery as desirable types from which to make a sor n. Primarily the new rules are designed to govern the character of monuments and markers to be erected in the newly opened section of the cemetery in the general vicinity of the Arlington Memorial amphitheater, which has been selected as the southern terminal of the proposed memorial bridge across the Potomac, from the site of the Lincoln memorial in West Potomac park.

Unfortunate Youth Has Real Hard Luck Story HELD up and robbed of all his clothing nnd then arrested himself ns a burglar was th experience of a certain youth of the capital recently. Wruppud iu a woolen blanket, his foot bare and his knees trembling, he told detectives at police headquarters.

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handcuffed lest he should protest violently against a "spin" In the chilly morning air, he was seated In the police "Dyer" and taken to the first precinct station, where he managed, between fits of Knocking and coughing, to toll the story of his misfortune. When the young man had explained that the hold-up men had taken htm to room in a boarding house after stealing his clothes, and that In the absence of a barrel hu had taken the blanket from the bed to clothe himself, ho was released after relatives had brought clothes. Tho victim had warmed himself with hot coffee furnished by the police.

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and at every one, whether in hotel or home, public or private, the boys in khaki predominate. This is especially true on Saturday afternoon and Sundays, when F street, Pennsylvania avenue and other downtown streets are crowded with Washington's prettiest girls clinging to the arm of a man In the uniform of Uncle Sam who has volunteered to do his bit, but who, in the meantime, is going to take in some show or a dance, or tx'5V1 ' ..1 . . ib r. 3 . i ."virf I where he was held on a charge of breaking and entering in the nighttime, that two men attacked him, robbed him of his money and Jewelry and then stripped him of all his clothing save an undershirt, from which the bandits took pains to tear olf the buttons. Ills face bespattered with mud, the multi-colored blanket draped Indian fashion on his slender frame and

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HOME DRYING FRUITS AND VEGETABLES

TRAYS FOR DRYING FRUITS AND VEGETABLES.

(From FARMERS' BULLETIN S41. "United States Department of Agriculture.) One of the most prominent features of the food conservation program of European countries has been the universal drying of fruits and vegetables. The surplus vegetables in the city markets were forced by the governments into large municipal drying plants. Community dryers were established in the trucking regions and even itinerant drying machines were sent from farm to farm drying the vegetables which otherwise would have gone to waste. In addition, large quantities of dried vegetables from Canada and this country were shipped to France during the last two years, and there is a possibility that dried fruits and vegetables may continue to be shipped abroad in considerable quantities to supplement the concentrated food diet of the men in the trenches. The drying of vegetables may seem strange to the present generation, but to our grandmothers it was no novelty. Many housewives even today prefer dried sweet corn to the product canned by the old method, and say that dried pumpkin and squash are excellent for pie making. Snap beans often are strung on threads and dried above the stove. Cherries and raspberries still are dried on bits of bark for use instead of raisins. In fact, many of the everyday foodstuffs already are dried at some stage of their preparation for market. The common dried fruits, such as prunes, raisins, figs, dates and apples, are staples in the world's markets, while beans and other legumes, tea, coffee, cocoa, and various manufactured foods, like starch, tapioca, macaroni, etc., are dried either in the sun and wind or in specially const -ucted driers. x Even though the drying of fruits and vegetables as practiced a few decades ago on many farms has become practically a "lost art," the present food situation doubtless will cause a marked stimulation of drying as a means of conserving the food supply. This country is producing large quantities of perishable foods this year, which should be sa.yed for storage, canned, or properly dried- Drying is not a panacea for the entire waste evil, nor should it take the place of storing or canning to any considerable extent where proper storage facilities are available or tin cans or glass jars can be obtained readily and at a low cost. Advantages of Drying. The advantages of drying vegetables are not so apparent for the farm home as they are for the town or city household, which has no root cellar or other place in which to store fresh vegetables. For the farmer's wife the new methods of canning probably will be better than sun drying, which require a somewhat longer time. But shorter methods of drying are available, and the dried product holds an advantage in that usually it requires fewer jars, cans, or other containers than do canned fruits or vegetables ; also dried naterial can be stored in receptacles iiich cannot be used for canning. Then, too, canned fruit and vegetables freeze and cannot be shipped as conveniently in winter. Dried vegetables can be compacted and shipped with a minimum risk. Special Advantages. To the housewife in the town the drying of vegetables and fruits presents special advantages. During the season when the market is oversupplied locally and prices are low she can lay in a stock, dry it, and put it away for a winter's emergency without its taking up much of the needed small storage space in her home. If she is accustomed to canning her fruit and vegetables and finds she ennnot secure jars or tin cans, she can easily resort to drying. With simple and inexpensive facilities, all housewives can save quantities of food which are too small conveniently to can. A few sweet potatoes or apples or peas or even a single turnip can be dried and saved. Even when very small quantities are dried at a time, a quantity sulllclcnt for a meal will soon bo secured. Small lots of several dried vegetables, such as cabbage, carrots, turnips, potatoes, and onions, can be combined to advantage for soups and stows. Cleanliness Is Big Factor. Cleanlln'ess Is as necessary in tho preparation of vegetables and fruits for drying as In their preparation for canning, perhaps even more ho. To secure a line quality of dried products much depends upon having the vegetables absolutely fresh, young, tender, and perfectly clean. If steel knives are used in vv' a and cutting have them clean an .jrlght so as not to discolor the vegetable. The earthy smell and llavor will cling to root crops If they are not washed thoroughly before Hliclhg, and one decayed root may llavor several kettles of soup If tho slices from It aro scattered through a whole batch of dried material. High-grade dried "root" vegetables can only be madti from peeled roots.

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In the preparation of large quantities of potatoes a peeler may be utilized. The potatoes are thrown by centrifugal force against a rough surface which, under streams of water provided by the perforated tin container above, nicks off the outer skin and leaves only the eyes to be dug out. Blanching of vegetables is considered desirable by some housekeepers, although it is not strictly essential to successful drying. It is claimed that the blanch gives a more thorough cleaning, removes the strong odor and flavor from certain kinds of vegetables, and softens and loosens the fiber. This allows the moisture in the vegetable to evaporate more quickly and uniformly. It also quickly coagulates the albuminous matter in the vegetables, which helps to hold in the natural flavors. Blanching consists of plunging the vegetable into boiling water for a short time. Use a wire basket or cheesecloth bag for this. After blanching the required number of minutes, draiji well and remove surface moisture from vegetables by placing between two towels or by exposing to the sun and air for a short time. Preparing Food for Drier. In large factories the vegetables are put through special shredders and slicers not adapted for home use, but convenient and inexpensive machines which can be used to great advantage are on the market. The meat grinder with its special disks can be used in certain cases; the common kraut slicer will cut large vegetables into thin slices, such as potatoes and cabbage ; and the rotary hand slicer is adapted for use on a very wide range of material. A large sharp kitchen knife may be used when a handiör cutting device is not available. Care should be taken that the material is sliced thin enough but not too thin. From an eighth to a quarter of an inch is a fair thickness for most of the common vegetables to be sliced and dried. Very small slices or strips dry more quickly because they expose a greater surface to the air than do larger cut pieces. But if cut too fine they are more difficult to handle in drying, appear to lose somewhat in flavor, and cannot be used so atlvan tageously to make dishes like those prepared from the fresh foods. The SlWihg machines are not suitable for childr'Bt?"! ue, for they will cut fingers as uiGrBiessly as they do vegetables and fruits, aiiA even adults should exercise great caution in their use in the home. Good Packing and Storing. Although not necessary, tin cans or glass jars make good receptacles for storage of dried fruits er vegetables. Pasteboard boxes with tight covers, stout paper bags, and patented, paraffin paper cartons also afford ample protection for dried products when protected from insects and rodents. The dried fruit or vegetables must be protected from the outside moisture and will keep best in a cool, dry. well-ventilated place. These conditions, however, are difficult to obtain in the more humid regions, and there moisturetight containers should be used. If a small amount of dried product is put in each receptacle, just enough for one or two meals, it will not be necessary to open a container the contents of which cannot be consumed in a short time. The use of the small container also makes it more difficult for insects to spoil large quantities of dried fruits or vegetables. If a paper bag is used, the upper part should be twisted Into a neck, bent over, and tied tightly with a string. If a further precaution against spoilage is necessary the bag can be coated with paraffin by painting It with a brush which has been dipped into melted paraffin. Another precaution may bo taken by placing the small bags In a tin container with a tightly fitting cover, such as an ordinary lard can or pall. All bags should bear a label indicating what they contain. If fruits or vegetables aro packed In tight containers ImmedlatQly upon be Ing dried thoroughly, they will remain Just as brittle as they were when taken from the drier. If, however, they aro not dried thoroughly, they will "sweat" and soon mold. To prevent this the material should be examined within 24 hours after packing, and If It appears moist It must bo dried further, To Dry Cauliflower. Clean, divide. In small bunches, blanch six minutes, and dry two to three hours at 110 degrees to 115 degrees Fahrenheit Cauliflower will turn very dark when drying, but will rogaln part of the color In soaking and cooking. Dried cauliflower is especially good in soups and omelets. Brussels sprouts may bo handled in n similar way, but add a placfc of Oda to the blanching water,

GUARD AGAINST PESTS

Many Serious Enemies Can Be Checked by Use of Poisons. poa! Tar Treatment of Seed Will Usually Repel Attacks of Birds and Burrowing Rodents Special Formula Is Needed. "(From the United States Department of Agriculture.) Animal and Insect pests of corn prairie dogs, ground squirrels, gophers, blackbirds, crows, cutworms, earworms, wlreworms, chinch bugs, grasshoppers can be effectually combated. For cut-worms, lumps of poisoned bait, made by mixing about fifty pounds of bran or corn meal with two pounds of paris green, six finely chopped oranges or lemons, and enough cheap molasses to make a stiff dough, should be scattered along the corn rows at planting time or as soon as injury from cutworms is noticed. Treating the seeJ with coal tar will usually repel attacks of birds and, in some cases, those of burrowing rodWorm Eating on Ear of Corn. ents. A teaspoonful of tar is enough for a peck of corn. Mix the tar with a quart of boiling water. After the mixture has cooled somewhat but is still hot, stir in the corn until every grain is coated, and then spread it out to drj- before planting. Corn may be immersed several minutes in moderately hot water without affecting germination. The tar treatment does not repel mice or ground squirrels. Destruction of corn by ground squirrels, prairie dogs, pocket gophers, or mice is best prevented by poisoning the animals a few days before the corn is planted. Strychnine is the best poison in all cases, but to obtain satisfactory results a special formula is needed for preparing the poison for each kind of animal. Such formulas have been worked out by the bureau of biological survey of the department of agriculture, and special instructions will be furnished upon application. Paris green and strychnine are poisons and should not be placed where children or domestic animals can get them. GRASS CLIPPINGS FOR HENS Excellent Green Fd for Chickens During Summet Months Give What They Will Eat, (From the TjfliiZA States Department of AgrnHircV) Grass clippings afr? an excellentgreen feed for chickens. The backyard poultry flock of a family often lacks suflicient green feed, with a consequent reduction of egg and meat production. With the easy availability of lawn clippings the city poultryman can always have green feed through the summer for his chickens. The flock can be fed daily as much of the green clippings as they will eat. If any continued bowel trouble shows, the amount should be reduced. The remainder of the clippings can be allowed to dry and fed moistened during the time between lawn cuttings. Amounts In excess can be dried for winter use. Dried grass clippings are a good green feed for winter. They can be dried and stored in sacks. These dried clippings, moistened and fed to the flock, are a very fair substitute for the succulent green feeds of summer. FIRST OF CROP SAFEGUARDS Farmer Should Sow Nothing But Carefully Cleaned Seed of Strong Germinating Power. The first of the safeguards Is good seed. Only carefully cleaned seed of strong germinating qualities should bo sown. Tho grains should be given tho formaldehyde treatment for smuts, seed potatoes should be carefully selected and treated for scab and other diseases, seed corn ought to be tested, pure grass seed sown, and every precaution taken to avoid failure to get a stand. GROW VEGETABLES FOR FOOD No Other Farm Crop Will Give Grower More Satisfaction Store Properly for Winter. No other crop on tho farm will give as much satisfaction to the grower himself as vegetables. During midsummer enough truck can be grown in the farm garden to supply a good change of food during tho winter month, if properly tored.

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KEEP YOUR BREEDING STOCK Because of Increased Demand and High Prices for Feed Hens, Sows and Cows Are Sold.

Don't sell off your breeding stock because of high prices of feed and tht demand for live stock. Large numbers, of hens, brood sows and milch cows are being sold. Already there is a scarcity of poultry in the country; and in some dairy sections there has been a marked decrease in the number of milch cows. There are two sides to this business. Milk dealers and contractors in their effort to hold trade and placate their customers have refused to pay farmers a price for milk which would leave them a profit As a consequence, many farmers have found that their cows are worth more dead than alive. They have been forced to sell the cows because they could not continue in the business which was running them deeper in debt each month. Advancing prices for meat, milk, dairy and poultry products will bring a profit over the high cost of feed and labor, and the farmer who has kept a good stock of breeding animals is p'retty sure to receive handsome returns. LABOR iS LIMITING FACTOR Horses Are Relatively Plentiful in Comparison and Use of More Is Strongly Used. Labor is the limiting factor in crop production this year. Horses are relatively plentiful in comparison. 0. R. Johnson of the department of farm management of the Missouri College of Agriculture, suggests that farmers lay aside one-man and two-horse tool3 and use those that require more horses so that more work per man can be done. One man with three horses to a 16-inch breaking plow will turn over three acres or less in a day. The same man with a gang plow consisting of two 12-inch bottoms will average 4 acres a day and will use one more horse. This means that by increasing the horse stock one-third, one man can increase his efficiency in breaking ground nearly 75 per cent. Investigations have actually shown that a man on a riding implement will do more work in a day than the same Splendid Farm Team. man and the same team with Implements that require him to walk. The use ot bigger tools and thorough preparation of seed beds will also cut down the time required for cultivation of the corn crop. Cultivation is the operation which limits the amount of corn one man can grow. If a good oAd bed is prepared, some time can be saved in cultivating the crop, and consequently more acres can be grown. KILL PLANT LICE OR APHiDS Application of Soap Solution Wiif Prove Efficient Must Hit Insect With Force. Plant lice or aphids can be killed on golden glow, sweet peas, rose, buckthorn, plums Gr any plant by applications of soap solution. This i perfectly safe to use, and leaves no, bad odor, and a few applications ap.-! parently are sufficient to rid a plant of Its unpleasant parasite. Dissolve a o-cent cake of white soap In five or six gallons of hot water, and apply forcibly with a spray-pump when lukewarm. The insects must be hit with force. Occasionally bending over the twigs and immersing the affected leaves, shaking them back and forth in the liquid, is more effective than spraying. Directing a stream of water from a garden hose against plant-i lice colonies Is of some help, if the water strikes them with force. PLAN AGAINST HOG CHOLERA Best Way to Prevent Spread of Disease Is to Keep Germs Away From Healthy Animals. Tho best way to prevent hog cholera Is to keep the germs away from tho hog. If hogs on a neighboring fnrm aro sick, keep away fronr them and don't let anybody from tho Infected farm go near an uninfected Lok pen, or upon tho ground frequented by healthy hogs. SHEEP AS WEED DESTROYERS Animals Keep Noxious Plants Nibbled So Closely That No Seeds Are Permitted to Form. Sheep are excellent weed destroyers, as they keep the weeds nibbled soclosely that no seeds are formed and' tho roots aro exhausted. A small flock of sheep Is an excellent scavenger on almost any farm, and they make profltablo uq of wasU land, provided that dogs and Internal parasite can b controlled.