Jasper Weekly Courier, Volume 59, Number 49, Jasper, Dubois County, 10 August 1917 — Page 7

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Intense Heat Makes Life WASHINGTON. Washington sweats. carries away. Under the enormous nation's nerve center is speeding up.

and heavily, forging history. So fast are events moving, and with such urgency, that never in Washington's history was so much work being done at such high pressure. Great capitalists and manufacturers run around from office to office in their shirt sleeves, enthusiastic as boys. Thwarted, puzzled-looking congressmen go angrily along, muttering to themselves, with their constituents following. What kind of government institution is this without congressional patronage? . The Willard, the Shoreham, the Raleigh look like the Hotel Astoria in Petrograd during the war. The same military men in American, Hussian, Belgian, French, English uniforms the same gentlemen with something to sell to the government.

Statesman Resents Insult to Nation's Uniform WAR clouds hung low and threateningly over the dining room at the Washington Union station at the dinner hour. The firm diplomacy of Representative J. B. Aswell of Louisiana, however, which met quick and favorable

response from the management, saved the situation. Mr. Aswell, with a party of friends in the restaurant, saw a waiter order from üie dining room a boy not more than eighteen years old, who was wearing the uniform of a United States seaman. The boy had entered the dining room by the main entrance. He deposited his suitcase by the side of a table and sat down. The waiter approached him quickly, and said : "The lunch counter is in

the room beyond." The boy rose, picked up his suitcase, and walked into the next room. He was embarrassed. Mr. Aswell called the head waiter. Then he called all the waiters in the room. He demanded apologies from the waiter and from the head waiter, and the latter be sent scurrying after the sailor with an invitation to return and be served. "And serve him In proper style," shouted Mr. Aswell. "Give him everything hfc wants, and then give me the bill." The boy was a recruit. He was on his way to join his ship "somewhere on the Atlantic." He had only a few minutes to catch his train, he said, and had merely dropped in for a cup of coffee. He politely declined the invitation of Mr. Aswell to be his guest at dinner. "Lookee here," said the Louisiana member, to the waiter, "don't you ever do that again. You caused me to lose my temper for the first time in four years." The waiter promised he never again would permit himself to be caught doing anything that could be construed as a reflection upon the uniform of the navy or the army.

Arts Ciub Stirring Things Up at Washington THE Biblical injunction to "go to the ant, thou sluggard, consider his ways and be wise," has been improved on by Elise DuFour, interpretive dancer, who, in a brief talk to the Arts club, advised her auditors also to consider the

learn from his easy lope the proper articulation of the hip joints. From the birds we may learn the flying rhythm, and one sings as one files. There are many animal rhythms that we might study with much profit." Miss DuFour was one of three speakers at the Arts club lawn party, the others being Ossip Peralma, Russian portrait painter, and Edwin Callow, singer. The talk of Mr. Feralma contained as much patriotism as art. and he made frequent reference to the bonds of fellowship uniting this country and ftlie new Russia. "This Arts club is a wonderful cradle of progress," said the Russian, "for it is a pioneer movement in Washington, which has become the capital of capitals. Washington is the great id?al which stands for liberation of oppressed peoples. America has gone into the war to help humanity, to see that these great ideals do not perish."

Patent Fire Extinguisher Played No Favorites THE experiences of Charlie Chaplin in the movies didn't have anything on an incident on Fourteenth street between G street and New York avenue. A cigarette butt, carelessly thrown from an upper window, had become in

trenched in the awning in front of a cigar store and was throwing up quite a little smoke. Dashing out dfc the door of the cigar store came one of the clerks, carrying oue of these patent fire extinguishers that go to work as soon as its top is turned where the bottom usually is. In his haste, gripping the top and bottom, the young man happened to turn the extinguisher over and the fun began. The crowd that had gathered got

a. generous sprinkling, but the first full force of the discharge took a colored porter in the eye. A grandmotherly woman who wanted to see all the fun und yet not suffer herself had the quick wit to open her umbrella and use it Indian fashion as a shield. In attempting to direct the hose at the burning awning the young man turned it directly at a group gazing down from a window. Then he let it flop back and it knocked a cigar out of the mouth of a customer just coming from the cigar store. When he had finally extinguished the Incipient blaze he was nonplussed as to how to shut off the flow and in juggling the extinguisher gave himself an inverted shower bath, which he took with a sangfroid that pleased the crowd, and he jiot a "lmnd.V But there was one person In the crowd that couldn't see anything funny in the incident. That was a summer girl, whose gorgeous purple silk hosiery were well sprinkled. She threatened to tell the police.

Miserable at Capital That is the abiding impression, one and stupefying pressure of war Che

Moist and hot, the close, heavy sky bends down over Washington, and the great sun burns vaguely through light mist. The city steams, its heavy air full of the sickly sweet odor of locusts ; you are drenched with perspiration even clothes hanging in your room get damp. Occasionally great clouds ride up over the horizon, black as ink, breasting the wind; night swoops over the town, and storrn and solid sheets of rain. Then sun again, breathless air, wet heat. Still, fate hammers swift ways of the cat, the caterpillar, the frog, the bear, and the birds. "All the world is rhythmic except man," said Miss DuFour. "He alone is out of harmony, and the rhythmic dance is the way to put him in tune. We should go to the cat to learn to loosen the bones of the spine; to the caterpillar to learn to curl up and uncurl from the center; to the frcg to learn the proper articulation of the leg. "We should go to the bear to

STORE FRUIT JUICES How to Prepare for the Future Comfort of the Family.

ALL FRUITS CAN BE UTILIZED Grape Juice Sirup Made From Windfall Apples and Apple Cider Here Is a Fine Flavoring Sirup. (From th'e United States Department of Agriculture.) Various fruit juices may be prepared in the home and bottled for future use. Practically any fruit may be used in the first recipe following. Sterilized' Fruit Juices.The fruit juice may be pressed out of fruit by means of a cider press, special fruit press, or other improvised presses ; then heated in an acid-proof kettle up to 110 degrees Fahrenheit. The fruit juice may then be poured into ordinary hot jars, hot bottles, or tin cans, and handled by the same directions as those for canning of fruit itself. If poured into miscellaneous bottles, it is suggested that the fruit juice be sterilized as follows: Make a cotton stopper and press into the neck of the bottle and leave during the sterilization period. Set bottles in boiling hot water up to the neck of the bottle, sterilizing the fruit juice for 30 minutes at a simmering temperature (1G5 degrees Fahrenheit). Remove the product, press cork in top over cotton stopper immediately. If the cork fits well, no paraffin need be used. If a poor cork, it may be necessary to dip the cork in melted solution of wax or paraffin. Fruit juices and apple cider when handled in this way will not "flatten in taste" and will keep fresh for future use. Grape Juice by Two-Day Method. -For home use there are a large number of varieties of grapes which will make a pleasant and healthful drink. No matter what the kind of grape, ST? ??::::::Sv 1. zsskü-üo;?' Sis; ills .' A Luscious Trio Yellow Tomato, (Prepared by the United States Department of Agriculture.) Jams are made of small fruits which are not whole or firm enough to use for preserves. No attempt is made to retain the original shape of the fruit, the finished product having a uniform consistency. Marmalades have a more jellylike texture and thin slices of the fruit appear suspended throughout the mixture. In fruit butters and pastes frequently less sugar is used than in jams and the product is more concentrated. Conserves may be made of large or small fruits, cooked in the same manner as jams. Sometimes nuts are added. In stirring jams use a wooden spoon or paddle, moving it across the center of the vessel first one way and then the opposite, and rext around the pan, gently moving th. mixture from the bottom of the pan, being careful not to stir rapidly or beat. Cook the jam to 105 degrees Centigrade or 221 degrees Fahrenheit, if a thermometer is used. If a cooking or chemical thermometer is available more accurate results can be obtained by its use. The proper condition of the cooked fruit can bo determined approximately, however, without the use of such instruments. For determining when they are finished most jams may be given the same test as finished jelly; that is, when a little is held a moment and cooled in a spoon, it will not pour from the side of the spoon, but will fall in a sheet or flake. This is not true of jams made of peaches, cherries, strawberries, and other fruits not containing pectin, the jellying principle. When using such fruits, cook until the jam is of the desired consistency. "Well-glazed hermetically sealed stoneware jars with capacity of eight ounces and up, are suitable and attractive containers for packing jams, marmalades, etc. Large-necked bottles, glasses, etc., also may be used and sealed with cork, paraffin, etc. .Tarns and marmalades may be packed hot in sterilized jars, glasses or large-necked bottles, and sealed immediately. When packing for market,

however, only clean, sound fruit should be used and it should be well ripened, but not overripe. The grapes should first be crushed and pressed in an ordinary cider mill or by hand if no mill is available. Red Juice. -For red juice, the crushed grapes are heated to about 200 degrees Fahrenheit before the juice is separated from the pulp and then strained through a clean cloth or drip bag without pressure. Thereafter, the process is the same as for light-colored juice.

X -1 1 1.1 1 1 .1 vaiape juice snouiu ue sioreu away in bottles or jars that are not too large, for after these have been opened the juice is likely to spoil. If properly made, however, the juice should keep indefinitely as long as it is kept in sealed bottles. Sifup Made From Windfall Apples and Apple Cider. Add five ounces of powdered calcium carbonate (obtained at any drug store) to seven gallons ofapple cider. Powdered calcium carbonate (carbonate of lime) or, to give it is common name, precipitated chalk, Is low-priced and harmless. Boil the mixture in a kettle or vat vigorously for five minutes. Pour the liquid into vessels, preferably glass jars or pitchers ; allow to stand six or eight hours, or until perfectly clear. Pour the clear liquid into a preserving kettle. Do not allow sediment at bottom to enter. Add to the clear liquid one level teaspoonful of lime carbonate and stir thoroughly. The process is completed by boiling down rapidly to a clear liquid. Use density gauge or candy thermometer and bring the temperature up to 220 degrees Fahrenheit. If a thermometer is not available, boil until bulk is reduced to one-seventh of the original volume. To determine whether the sirup is cooked enough test as for candy by pouring a little into cold water. If boiled enough it should have the consistency of maple sirup. It should not be cooked long enough to harden like candy when tested. "When the test shows that the sirup has been cooked enough, pour it into fruit jars, pitchers, etc., and allow it to cool slowly. Slow cooling is important, as otherwise the suspended matter will not settle properly and the sirup will be cloudy. -.sr.Ä::'Ä::":::'$:i''' Kumquat and Strawberry Preserves. however, it is far safer to process them both to insure sterilization and a tight seal. Process pints for 30 minutes at simmering (S7 degrees Centigrade or 1SS degrees Fahrenheit). Berry Jam. In selecting berries for jam the ripe, broken ones will give fine color and flavor, but about onehalf the quantity should be slightly underripe. This is necessary to give a jelly-like consistency to the product. Cooking in small quantities also helps to retain color and flavor. Weigh the berries and allow three-fourths of a pound of sugar to each pound of fruit. Rapid cooking with constant care is essential. Peach Jam.rTwo and one-quarter pounds peaches cut into small pieces, one pound sugar, six whole allspice, one cracked peach seed, one inch ginger root, one-half cupful peach juice, one-half teaspoonful whole cloves, one teaspoonful cinnamon bark, one sprig mace. (Tie spices in cheesecloth bag.) Cook all together until thick as marmalade and clear or until of the consistency desired (to 105 degrees Centigrade or 221 degrees Fahrenheit) . Pack hot in hot jars and seal at once or process. Quince Paste. Three-fourths pound powdered sugar for each pound of fruit pulp. Wipe the fruit, cut into quarters, remove flower and core, and cook in water until very tender. After rubbing the pulp through a sieve, weigh it and add the required amount of sugar. It is then cooked until very thick. Scalded and chopped nut kernels may be added. The pulp remaining after the juice has been extracted for quince jelly may be used also. Pear and Quince Preserves. For pear and quince preserves, use the same proportion of sugar and fruit. Cut the fruit into half-circle slices. Cook the fruit until almost tender in boiling water, drain, add the sirup, and proceed as for peach preserves. Apple Butter. Measure the apples, wash to remove dirt, slice into small pieces, and for each bushel of apples add four gallons of water; boll until the fruit is soft, then rub through a screen or sieve.

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SOIL FOR STRAWBERRY

One of First Requisites of Ripening Fruit Is Moisture. Stiff Clay 1 to Be Avoided Because It Cannot Be Worked Early in Season Without Becoming Cloddy and Is Apt to Bake. (By J. A. BAUER.) The soil and location best adapted to strawberry culture will vary somewhat in different sections. In a general "way we have said that any soil that would grow good crops of corn or potatoes would grow good strawberries, and while this seems to be a pretty safe rule, it is also true that in order to grow them to the best advantage it is necessary to have the soil especially adapted. One of the first requisites of the ripening fruit Is moisture, and care should be taken that this is provided. Hence a very dry or loose, sandy soil would not be a safe location, although in moist seasons a fair crop might be harvested. Neither is a stiff clay adapted to strawberry growth, as very early in Perfect or Imperfect Pistillate. Stazninate. Perfect or Staminate. season It cannot be worked without becoming cloddy, and later is apt to bake, and the plants will suffer more than on sandy soil. It would seem that a sandy loam or loam with slight mixture of clay should, if properly handled, give the best results. Having chosen a soil retentive of moisture, it next becomes necessary to prepare for proper drainage in case of excessive rainfall, unless the natural lay of the land is such that no water will stand upon the surface. Tile drains are the only practical ones to use. Open ditches will, perhaps, answer this purpose, but are unsatisfactory in many ways. In planning your strawberry field care should be taken to avoid frosty locations, such as very low land near marshes or lakes, also valleys where there is no chance for circulation of uir, as these localities are very liable to heavy frosts, when higher land or that more open to circulation would show little, if any. A hard frost at blossoming time often ruins the entire crop. The best lane one can use is a clover field. After plowing fertilize with a mixture of three pounds of nitrogen, seven pounds of phosphoric acid and nine pounds of potash, using about eight hundred pounds to the acre. After about two or three crops the land should be plowed up and after one or two clover crops reset. Just to find out what varieties of strawberries are best adapted to one's particular soil or climate, it is wTell to Proper and Improper Method of Setting Strawberries Plant at Top, Properly Set; at Left, Too Deep; at Right, Too Shallow. visit neighboring farmers of that locality, and determine by their experience ; or, a limited number of plants can be tried. Setting poor plants will often bring failure. It should be a rule never to purchase any but strong, hardy, vigorous plants. On an acre of rich, cultivated land, a crop of strawberries can be grown that will net $500; an acre of such land should produce at the rate of 200 bushels to the acre. CLEAN AND STORE PLANTERS Implements Should Be Put Away Carefully for Another Year Keep in Good Condition. As soon as the farmer has finished using the planters for this year, they should be cleaned and put away carefully, so that they will be in good condition for another year. Often by carelessly allowing planters to lay around uncared for, one has to buy a new one the following season, or at least hunt for lost parts. Every plate and other part of the planters should be stored carefully away, and the planter left ready for use another year. Prices of machinery are advancing as well as prices of foodstuffs, and there is no reason why the farmer should not take unusually good care of all imp.ements on the farm. CABBAGE IS EASY TO RAISE Plant Not Particular About Soil and Often Thrives on Soil Not Adapted to Other Crops.

Cabbage is not very particular about q soil in which it will grow. It can often be grown on land not adapted to other crops. Any well-drained soil, holding plenty of plant food In an available condition, should grow an excellent crop. Land with a loose, gravolly subsoil must be avoided.

I SILO QUALIFICATIONS. 5

It should be air-tight, to keep it it the air out and the juices in. It should be smooth, to permit the silage to settle without leav ing air spaces along the wall. it It should be constructed of w durable material which will not decay or blow down. The diameter should be such that from two to three inches of silage will be fed off each day. There is an advantage in the tall silo, because the silage at the bottom is compressed by the weight of that above. It should be so built that it can withstand the bursting pressure of the silage. The weight of silage differs from year to year, according to the amount of moisture in the silage. it w it it it MOST NUTRITIOUS OF FOODS Sweet Corn Is More Easily Dried Than Almost Any Other Vegetable Plant Good Supply. (By R. W. THATCHER. Minnesota Experiment Station.) Dried sweet corn is one of the most nutritious foods. Sweet corn is more easily dried than almost any other garden vegetable. For these reasons very large amounts of sweet corn should be dried this summer for use next winter. It can be planted on small tracts or in large fields and is one of the most easily cultivated garden crops. For table use, small lots of quickmaturing varieties like the Early Golden Bantam should be planted ; but for drying for a winter use, the larger and heavier yielding sorts, as Country Gentleman and Stowell's Evergreen, should be used. Let everyone who has a garden or field available plant plenty of sweet corn to give a summer supply and a: large excess to be dried for winter use. ENTRANCE IS CATTLE-PROOF Posts Arranged in Such Manner as to Admit Person, but Always Closed to Animals. To make a gate that a person can enter but cattle cannot go through, set one post in each direction about eight inches apart, or so you can go through with ease, says a Minnesota writer in The Farmer. In a fence running east and west, place one post on MV Cattle-Proof Gate. the west, one on the north, one on the east, and one on the south. Nail the rails on the two posts east and west, and you will have an entrance that is always open for a person but closed to a cow. Put one of these gates in your cowyaxd fence where you enter often. FEEDING FARM WORK HORSES Farmers Are Urged'to Utilize Home Grovn Feeds to Fullest ExtentGrain Is Essential. In feeding horses utilize homegrown feeds to the fullest extent. In a section where corn can be well matured, this grain ought to constitute the greater portion of the concentrated feed for work horses. Corn alone can be used as a grain feed for work horses if a good quality of alfalfa or clover hay is fed for roughage. When combined with mixed hay or timothy hay, a grain combination of three parts corn and one part oats by weight is a satisfactory mixture. If oats are scarce and high in price, cottonseed-meal or oilmeal may be substituted for the protein furnished by the oats. One-third to one-half pound of linseed meal will, with the amount secured through mixed hay, furnish sufficient protein for a 1,500pound working horsr. A horse at farm work requires from 114 to 14 pounds of grain per 100 pounds live weight daily. Feed grain sufficient to keep the horse in good working condition. Hay may be limited to the standard of a pound of hay to 100 pounds live wTeight daily. Reduce the grain one-half on days when the horse is idle to avoid azoturia. IDEAL PLACE FOR CHICKENS Fowls and Chicks Should Be Allowed to Run in Corn When It Is High Enough for Shade. Let the fowls and chicks run in the cornfield after the corn is high enough to furnish shade, and they will have a comfortable place to spend the hot ! days and will pick up many bugs and worms which might otherwise injure the corn. SWISS CHARD FOR CHICKENS Leaves Make Best of Green Food for Fowli, and Many Raise It Especially for That Purpose. Swiss chard Is fine if not allowed to get too large. It should be kept picked rather closely. The leaves make the best of green food for the lrens nnd chickens, and many poultry kaeers rtlse it especially for this purpoi.

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