Liberty Express, Volume 14, Number 25, Liberty, Union County, 19 January 1917 — Page 8

I

Oorrtht Hut Schaff nar 4 Marz

Here's what our Clearance Sale really amounts to-

It's like paying you money to wear HART SCHAFFNER & MARX clothes The savings are on clothes that you KNOW will give satisfaction. The qualities are fixed obviously no lowering in price can take away the fine style, the expert tailoring, the superb woolens, that these garments are known to possess! It's nearing the end of this clearance sale of Hart Schaffner & Marx and other fine makes of suits and overcoats formen, and XTRAGOOD suits, overcoats and Mackinaws for boys. Unless you act quickly; you're losing a golden opportunity. FRED MAX TIS?

BASKET BALL

ECONOMY IN FOOD FATS.

Liberty Smothers Brookville. Avalanche; of Markers Renders Germans j Helpless. . j

Price Differences Depend Chiefly on Flavor and Color Food Value of All Practically Equal.

Mow have tin' mighty fallen! The'

fan- are ttill trying to explain it all, für they cannot believe their eyes. A greater reversal of form could not be imagined than that which was displayed on last Friday night when the locals shook the sleep from their eyes and the grippe from their bone and waded into the speedy I'rookvillc quintette with a vengeance, giving them the most severe

I trouncing of their whole basketball his

tory. If each spectator had given his honest opinion before the game began,

lit is dollars to dill pickles that Liberty

i would have been credited with but an i

t outside chance to win. Most of the on

lookers had come to give the home boys a decent burial, as eemed fitting, for the team had just experienced a run of

hard luck, or whatever you choose to call it, that was most discouraging. Then, too. Stevens was suffering with a very sore hand received while cranking his obstinate flivver; this didn't look good. Maibaugh, floor guard, and his understudy, K. Tappan, were both out of the game with severe colds. Kitchel, at center, had been taking medicine all week to counteract the grippe, and Carson, sturdy back-guard, said he felt far from lit. All together, the prospect was far from rosy. Hut wonder of wonders! A brand new star flashed in the firmament in the person of one Fosdick, who essayed to fill the shoes of the fleet Maibaugh. Just how well he succeeded any spectator at the game will tell you. He put up a marvelous game, nnd his speed astonished i-Vryoiie. Carson played like he did at the beginning of the season, apparently having emerged from his slump of the last few weeks. His defensive

work was superb. The guarding of this pair was so close that the vaunted Brookvilleites did not cage a single field goal until the last ten seconds of play. Some exhibition, eh? Kitchel did not look like the apathetic individual of the

Dayton invasion. He was alert, resourceful and pugnacious, a great satisfaction to the howjing host, and a real basketball asset all the way. Capt. Stettens forgot his aches and pains and bruises and set a sparkling example to his brigade of rejuvenated pellet punchers. He fought like a demon for the full forty minutes, and his excellent floor work enabled Ids worthy side-kick, Thompson, to register eleven juicy markers. The latter, however, needs more than passing comment. He was a new Thompson in every respect. He - no longer stood waiting under his basket for the sphere to be placed in his hands, but he

RECLAIMING FOREST LAND.

!

Farm Management Studies Show Initial Cost High Balanced by Ultimate Results.

Under the conditions which prevail in most localities where the problem of clearing land is a serious one, the land must in the main be cleared by its owners at a financial sacrifice. This statement is taken from the annual report of the Otfiee of Farm Management, United States Dept. of Agriculture. Studies of logged-off lands made by this office indicate that the original forests which coveied much of the good agricultural land of this country have been, in the main, removed at an expense out of proportion to the immediate results. But the apparent loss, continues the report, appears to have been balanced in the long run, for the sacrifices thus made enabled an army of men with their families to acquire economic independence. This study of logged-ofT lands is but one of many that are being carried forward by the Office of Farm Management. Among the branches of work in which progress is reported may be mentioned the farm management survey, farm organization, history and distribution of farm enterprises, crop economics, farm accounts, and farm equipment. fn the survey work substantial progress U reported in the analysis of several thousand farms in Pennsylvania, Michigan, Indiana, Utah, Ohio and Georgia. The object of these studies is

to secure authentic data covering the farmer's investment, receipts and expenditures, the net income of the farmer's business, and other important factors which, on analysis, will indicate the most efficient and profitable type of farming in a given locality. In the study of organization problems there have been accumulated an array of facts relative to the different ways the farmers of the country have organized their business and the various degrees of success that have attended these different types of organization. As a result of these investigations a clearer insight into the organization problem of the

TALKS ON ADVERTISING

(By Kels Darling.) You folks in and around this town should read the advertisements in your home papers. Do you" want this community to lose half its population? No. Well, then do not buy goods out of town by mail. Boost for your home town. Some of you pore over advertisements of foreign concerns and then send a lot of money to out-of-town merchants. You are led to do this very largely by the clever advertising of these merchants, who employ experts to attract your attention. Give your home stores a show a plain square deal. Give them a hearing by reading what they have to offer in their advertisements. We all admit that the old-fshioned advertising is mighty poor reading, and I am trying to bring the merchants in the smaller towns all over the country to realize this. I am trying to get all of them to see the value of using the pages of their home newspaper to tell you folks what they have to sell and the prices they are asking. When you read in the weekly paper that So-and-So's store is headquarters for dry-goods you have not been much enlightened about the business. You

have known this store for a long time, and whenever you observe their advertisement they are claiming to be headquarters, but never tell you any good reason for the assertion. I am hoping this merchant will wake up and tell you what he is doing. Watch the paper, for lie may tell you about those attractive new waists lie has just received. Ten chances to one they are better waists than you can buy out-of-town for the same money. It you will make the com-pari-on you are very apt to find that they arc a better bargain than those offered by Cash-in-Advance & No-Return-of-Goods & Company. Bead the advertisements in your home paper. Keep in touch with what the people who pay taxes in this town and are a part of your community are doing to help commercial service. Why will some of you people believe everything you read in the catalogue and doubt the statements of your home merchant? Well, you know ,;the prophet is not without honor save in his own country," and Barnum said that the American liked to be humbugged. There is a large grain of truth in both of these assertions.

farm has been gained and also greater knowledge as to how to solve those problems.

GUY B. HOWREN.

WORK IN DATE BREEDING.

The prohibition of export of date offshoots from the French possessions in north Africa and the interruption of imports from other places have given new impetus to the date-breeding work under way for the past ten years at the Department date garden at Indio, Cal. Many new seedling date varieties are now being originated In America, some of which, according to the annual report of the Chief of the Bureau of Plant Industry, are apparently equal to the finest that have resulted from 3,000 years of date culture in the Old World.

Guy B. Howren, a former auditor of Union county, has received appointment to a clerkship in the House of the Indiana General Assembly. The appointment came through the influence of Oliver P. Lafuze, joint representative of Wayne and Union. The service it is understood is for one month and for the second month of the assembly the plum is to go to a Wayne county man.

Mr. and Mrs. Harry Dunbar spent last week-end the guests of Mr. and Mrs. John Marshall. J FOR SALE f.2 Fl Piga. SCOTT DUBOIfi Liberty, R. R. 4.

i went out to minsrh in th frav and flo-hf

the ball down to a point of vantage from which he or Kitchel or Stevens might score. He played a fine game, and it is little wonder that Referee Stevens said after the game that Liberty had the beet forwards he had seen anywhere in high Bchool circles this year. Teamwork was everywhere evident, and it was a victory for the team, and not a victory for any one individual. Brookville went into the game minus the services of Younts, the best guard, save two, in the district. This lessened their chances materially, but a halfdozen Younts' could not have curbed the maroon andgold, for they had been the under-dogs for three long years, and they were not to be denied. The visitors could not get their plays started, and they fumbled repeatedly. Whenever they did get going, some gold-jerseyed form would flash out from the sidelines to head the whole thing off. Liberty beat Brookville to the ball at all times. That was the secret of it all. Kitchel out-jumped his man almost all of the time there is reason number two. Liberty fumbled little; Brookville fumbled repeatedly reason number three. Liberty out-peppered its rivals from gong to gong the biggest reason of them all. In the opener, the Liberty Midgets trounced Brownsville 27 to 2G. This game was replete with features, Thompson and Rose being Liberty's main scoring machine, while Dubois, Rodefer and Gilmore aided valiantly on defense. Some team, that Midget bunch! Line-Up and Summary. Liberty Forwards, Stevens, Thompson; center, Kitchel; guards, Fosdick, Carson. Brookville Forwards, Cooksey, McCarty; center, Cooksey, guards, Geis, Shirk, French and Charni. Substitution Samuels for Thompson. Score Liberty 42, Brookville 3. Field Goals Stevens (J, Thompson 11, Kitchel 3, McCarty 1. Fouls Stevens, missed one; McCarty, one out of three; Geis, missed one. Timer Maze. Scorers Hitchcock and Lafuze. Referee Stevens. Extra. . In order to fill the gap left temporarily by the change in schedule, Oxford High School was secured to play on Saturday evening, January 20. This is an extra game, but the season tickets may be used for the game. An a curtain raiser the Midgets will play the Mosquitoes. These grade youngsters are crackerjacks and their games are always well worth watching.

Harold Hughes, of Miami University, Oxford, spent Sunday with his parents, Mr. and Mrs. C. E, Hughes.

Flavor and color have an important ! bearing on the prices which must be paid j

for the various edible fats used in the home, since all are regarded as wholesome when of good quality and practically the same amount of energy is derived by the body from each. The housekeeper, therefore, - must decide

usually what she is willing to pay for!

relatively superficial properties in the foods. These facts are pointed out in a recent professional paper of the U. S. Department of Agriculture, Bulletin 409, ;'Fats and Their Economical Use in the Home," prepared by the ofliee of Home Economics of the Department. In discussing the selection of fats for special uses the bulletin says:

In general it pays always to buy fats of such good quality that none will have to be thrown away through spoilage. In some instances a higher-priced article may be more economical in the end as, for example, clean, sanitary butter, as compared to a cheaper but less sanitary product. In some instances, where taste or flavor only is involved, a less expensive table fat may answer quite satis

factorily the purpose of a more expensive one. For example, the chief use of table

oils is as an ingredient of salad dressings, and when a characteristic flavor is not especially desired good grades of cottonseed and peanut oils having a bland flavor may be used when these are less expensive than the corresponding grades of olive oil. Fats used for shortening that is, in mixture with doughs, etc. influence the appearance, flavor, texture, compositioa keeping quality, and cost of the food in which they are incorporated. In

selecting shortening fats, flavor and odor are to be considered, but attractive appearance and color are of less importance, since iu cooking these are usually masked. Other qualities being equal, those culinary fats are more economical and desirable which possess the best keeping quality; that is, the least tendency to become rancid. Also, for general use shorteing fats give the best resulfs if they are neither too hard nor too soft to be easily mixed with the other ingredients of the dough at ordinary temperatures. Fats used as a medium for cooking in such operations as frying should be carefully selected, since they influence the flavor, appearance and texture of the foods cooked in them, as is evident when one recalls the bad flavor imparted to fried foods by burned or rancid fat. Preference should be given to a fat which -does -mt-t&jrcitttj-reidilfiitHhe temperature most commonly used for frying. Experiments in the laboratory of the Office of Home Economics indicate that butter and lard scorch at a lower temperature than beef or mutton fats and cottonseed, peanut or cocoanut oils. For this reason, therefore, the latter fats are preferable for deep frying, which requires high temperature. Economical Use of Fats. It is a waste, the bulletin points out, to use more fat than a good recipe calls for. It is well known that too much butter makes a cake soggy, while a salad dressing with too much oil tastes "fat." The following are additional examples of ways in which economy may be secured. It is more economical to stir butter into cooked vegetables just before they are served rather than while cooking, and the flavor thus imparted is more pronounced. Furthermore, if added before cooking much of the butter is lost unless the water in which the vegetables are boiled is served with them. Instead of adding butter to vegetables many people cook fat ham, bacon, or salt pork with them and relish the characteristic flavor thus imparted. Saving Fats That Would Be Thrown Away. Much fat may be saved by home rendering of the trimmings from fat meat. The following method of rendering fats, found to be very satisfactory in the laboratory of the Office of Home Economics, may be applied in the home. The fat is cut finely with an ordinary household meat chopper or sausage grinder and is then heated in a double boiler until completely melted. The melted fat is then strained through a rather thick cloth (medium fine huckaback, for instance) to remove the finely divided bits of tissue. The advantage of this method is that since the material to be rendered is finely divided the fat separates readily from the inclosing tissue at a temperature very little above its melting point, and there is no danger of scorching it as in the older open-kettle method.

After the fat is rendered it must usually be clarified. A fairly successful household method for clarifying fats is as follows: Melt the fat with at least an equal volume of water and heat for a hört time at o moderate temperature with occasional stirring. Let the mixture cool, remove the layer of fat, and scrape off any bith of meat and other material which may adhere to the under side. Rendering or clarifying fat with

milk gives quite satisfactory results iu modifying odors and flavors. The procedure is as follows: To two pounds of fat (finely chopped if unrendered) add one-half pint of milk (preferably sour). Heat the mixture in a double boiler un-

HJTO PRICES HE NOT fiflHF SKYlffl

I1U I UUIIU Will

This Year's Prices Little More Than Last In Spite of "H. C. L"

If there is anything more wonderful than the perfection of the present day automobile price, quality and capability considered it has not been widely made known. And most wonderful of it all is the fact that even with rising prices on every hand, these wonderful cars are being sold at prices very little higher than a year ago and when compared with other things very much cheaper than a few years back. The lover of luxury can today revel in road transportation that completely overshadows coaches of kings of any paH generation. Not only will the great Indianapolis show in the Steinhart building, February 5 to 10, tell just what the cars of 1917 hold for us, but there

will be a still larger choice in shapes and colors of bodies. The cloverleaf or compact three or four passenger body with an aisle between the front seats for entrance will be shown more than ever. These styles or enclosed and convertible bodies will be more numerous; and the fittings for the comfort and needs of the users will show a greater consideration than in former years. The use of the electric starter has done much to make the modern auto almost as fully equipped with conveniences as a modern home. This is

! because the starter requires a stor

age battery of electricity and having this battery it is not troublesome to

fit electric lamps where needed, or 'even electric tools for almost any purpose. The electric horn has bei 4 j ! j il. i..4 I

tunic Manual u aim me cicvinv. specuometer is doubtless close at hand. All these ideas will be seen at the Indianapolis auto show, which will consist of nleasure cars of all tvoes.

til rendered or thoroughly melted, stir well, and strain through fairly thick cloth. When cold the fat forms a hard clean layer, and any dark material adhering to the under side of the fat maj

be scraped off. Sour milk, being coagu

lated, is preferable to sweet milk

the curd remains on the cloth

ng coagu-1 nik, si in I l througOy

and is thus more eusily separated from the rendered fat, which has acquired some of the milk flavor and butter fat. Undesirable odors and flavors can be decreased in intensify oF"renioved, ii not too pronounced, by heating the fats with a good grade of charcoal, and the method is applicable to fats which eouh! not be satisfactorily treated by the method first spoken of. To each pound of chopped, unrendered fat add twclvt pieces of clean, hardwood charcoal about the size of a walnut and render the fat

in a double boiler as described above.

Allow the charcoal to remain in the melt

ed fat for about two hours and stir the mixture occasionally. It is neeessarj to strain the fat through flannel or other closely woven cloth to remove all the fine particles of charcoal. Rancid odors, if not too pronounced, may be satifac torily removed by this method. If the odor is very pronounced, more charcoal is needed, and the mixture requires longer heating. It is interesting to note that the characteristic yellow color of -tin beef fat may be removed by this method, and a white, odorless fat secured. Fats as Food, Fats are not less digestible than othei foods, as is generally believed, it is pointed out by the bulletin, but are, as a matter of fact, more thoroughly digested than the animal or vegetable proteins and the ßtarch occurring in the ordinary mixed diet. Fats whose melting points are higher than the body temperature

are less easily digested, however, than) those having low melting points. The( digestive disturbances often attributed to eating fat are probably due not so much to the inability of the body to digest the fat itself as to other factors, among the chief of which are bad cooking, overeating of foods containing fats, and rancidity. Close mixture of non-

emulsifying fat with protein may caue digestive disturbances to some persons,

since the fats form a coating about the protein and hinder the action of the di

gestive juices.

The nuniTTFof edible fats in ne has been greatly increased in recent years, the bulletin points out. Formerly but-' ter, cream and lard, ana" perhaps "meat

dripping," were the only edible animal

fats known to the average housewife.

Now numerous cooking fats are made

from vegetable oils or mixtures of vege

table and animal fats. The development of methods of treating liquid oils to harden them by the addition of hydro

gen has added a number of rooking fats of the approximate consistency of lard to the fats available for home use. Among the edible vegetable fats mentioned by the bulletin which are used for food purposes are olive oil, cottonseed oil, pfinut oil, cocoanut oil, com oil, soy-bean oil, and nut oils.