The Belton Evening News. (Belton, Tex.), Vol. 34, No. 260, Ed. 1 Tuesday, August 6, 1918 Page: 3 of 4
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BELTON EVENING NEWS
Helping the Heat and Milk Supply
W«clil Information Service, United States Department of Agriculture.)
SILOS ARE BIG FOOD CONTAINERS
¿¡•'■i ■(■l.M'O
The Pictures Show Feur Kinds of 8ilos, and the Construction of One.
CANNED CORN IS
FAVORED BY COW
Succulent Feed Provided for Live
Stock When Pasture Is Not
Available.
SILAGE RED||CES FEED DILL
No Other Food Will Combine So Well
With Dry Hay and a Little Grain
to Produce the Maximum
Economical Results.
Can for the row—In a silo!
Fruits and green vegetables are
canned to supply succulent and pala-
table foods Í# tWp-TtfTnlly during the
winter. Succulence Is Just as essen-
tial to the cow as to a human being.
The abundant milk flow obtulned from
June pasture to a large extent is due
to the succulence of the grass. Silage
provides succulent feed during winter
when pasture Is not available. Silage
Is palatable, and no other feed will
combine so well with dry hay and
a little grain to produce maximum
economical results.
Use of Silo Growing.
Dairy farmers especially have appre-
ciated the value of silage as a milk
producer. But silage Is a good and
cheap feed for beef cattle, and also
for sheep and horses. Its value for
beef cattle Is Illustrated by the fact
that the bureau of animal Industry of
the United States department of ag-
riculture, In cooperation with state
authorities and county agents, at pres-
ent Is conducting a campaign to In-
crease the number of silos on beef cat-
tle farms. With more silos more beef
cattle can be produced economically
and fed during the winter. The cam-
paign Is being given speclnl attention
In the Southern states, particularly In
territory recently freed from cattle-
tick quarantine, where the production
of beef cattle is on the Increase. _
8avlrrg Corn Crops.
Silage Is regarded as an excellent
way of preserving a mature corn crop
or of saving one which for any reason
must be harvested before maturity.
About 40 per cent of the total food
material in the corn plant Is in the
«talks and leaves. When the farmer
harvests only the ears he loses nearly
one-half of the crop. On the other
hand, when the crop 13 put into the
silo the loss is very small. When
drought, frost or Insects attack a field
of corn before it is ripe, the entire
crop may be lost unless the farmer
has a silo ready In which to preserve
No feed crops can be so successfully
harvested upder widely varying condi-
tions as those that go Into the silo.
Only In case of drought or frost is it
necessary to rush the filling of the
alio. Rain or dew on forage does not
Injure the silage.
Now l« Tim* for Silos.
The alio at all times, and particu-
larly now, offers to the farmer one of
the beat means of reducing his feed
makes conservation of grain a neces-
sity, and grain can be saved by feed-
ing silage.
These questions are before every
farmer who keeps cattle: Have you a
silo? If you have not your herd Is
not most e<*onomlcally fed. Why not
build a silo and fill It before frost
comes? If you have one, Is It big
enough to supply nil the silage your
cattle enn eat before the next crop
Is harvested? If not, build another!
You cun buy one ready to erect or you
can build one yourself.
Call on the extension department of
your stnte agricultural college for
assistance you may need, or write to
the United States Department of Ag-
riculture, Washington, D. C., for bills
of material with full specifications for
silos of different dimensions. This
government help costs farmers notbr
ing.
" ' DO WHAT THE ROMANS DO. •'
«• 11
I " |
¡ It Is not nlways necessary to ]
i live In Rome, to do as the i
¡ Romans do-*-or did.
i History tells of Roman farm- i
¡ ers who carefully chopped fine
• their various green, succulent
) feeds and packed them In pits
' for use during the winter aea-
I son. The practice seems to have ]
1 been common, and the feed kept 1
i well. From those early times !
| it has been good practice to store ¡
i various green crops In pits or i
| air-tight containers for feeding \
i to stock. The silo Is the present- i
| day result, and a farmer who \
i raises live stock, be they cattle,
¡ sheep or hogs, cannot afford to \
1 be without one. The advantages 1
! of the silo are numerous, hut ¡
| some of the more Important are: 1
Green, succulent feed Is avail- ¡
; able throughout the year.
A silo stores more feed for less i
¡ cost than any other farm build- \
ing.
The feed Is handy for use. \
minniii iii-m-h mi 11 '
Treating Heated Horses.
Do not bleed horses that have fallen
from . sunstroke or heat exhaustion.
Apply ice or very cold water to the
head and spine. Give half an ounce of
carbonate of ammonia in one pint of
water as soon as the animal Is able
to swallow freely. Repeat the dose
In one hour if the pulse has not be-
come slower. Showering the horse
with cold water from a hose Is good
treatment and should he repeated until
the body temperature is reduced to
103 degrees Fahrenheit. It helps In
some cases to rub the legs briskly with
wisps of hay or straw.
After the horse has again become
able to eat readily, specialists of the
United States department of agricul-
ture advise that the following dose
of tonic be given in bis feed for a
few days each morning and evening:
Sulphate of Iron, one dram; gentian,
three drams; red cinchona bark, two
drama, mixed In the feed.
Mils. The present great emergency I tory
Needs and Habita of Sheep.
The needs and habita of sheep differ
widely from those of horses, cattle and
awlne, but present no problems that
will not be met by interested study
and observation supported by satisfy
returns.
FARM
ANIMALS
RATIONS FOR FARM ANIMALS
More Effective Use of By-Producta Of
Crops Offers Opportunity for
Meat Production.
(Prepared by the Vnlted States Depart-
ment of Atirkulturo.)
The misuse of the by-products of
farm crops is causing American farm-
ers to lose millions of dollars iimiu-
ally. Nothing offers greater opportu-
nity for increased and more econom-
ical production of farm meats and
dairy products than by the more ef-
fective use of such products. To bring
our farming operations up to the high-
est possible state of efficiency, all
farm by-products must be used In an
economical manner. Nearly all man-
agers of tiie great Industries of this
country have learned that by-products
constitute a very large source of their
income and about all the profits.
Farming is the greatest Industry in
this country to-day, but farm by-prod-
ucts have received very little atten-
tion from the average farmer. Now,
however, conditions are such as to
urge the conservation of every avail-
able farm resource and every Amer-
ican farmer must make a study of
conditions existing on his own farm
with the idea of utilizing such prod-
ucts as are now being wasted.
It is estimated that the total amount
of corn stover and straws burned,
plowed under, allowed to rot In stacks,
and wasted In other ways Is worth
over $100,000,000. This Is an appalling
loss, and if these feedstuffs were use
In the feeding of cattle, sheep, and
horses it would result In greatly In-
creased profits to Individual farmers
as well as tend to increase the supply
of meat and dairy products.
The burning of straw, even though
the ashes leave a small quantity of
additional mineral matter In the soil,
results In an almost total loss. It Is
practiced most largely In the west,
mainly because of custom rather than
Inability to purchase, feed, or market
meat-producing animals. The people
there have come to believe that straw
is of no value because In that section
it. has never been used for anything.
In some of the western states a cam-
paign has been made by the colleges of
agriculture and institute workers to
get farmers to use a portion of their
waste straw for spreading over their
grain fields.
It Is needless to say that burning
the stover Is a great waste, although
It seems to offer a quick and easy
Herd of Good Quality Hereford*.
method of cleaning the ground pre-
paratory to plowing. This system is
most largely practiced where the corn
Is snapped, or husked, in the field,
leaving the stalks standing.
Another great waste that can well
be stopped Is the failure to utilise the
large area of grass along our roads,
lanes, and fence rows. Sheep would
utilize this waste and remove one of
the greatest breeding places of inju-
rious farm Insects. The lower leaves
of the corn plant, which usually go to
waste, as well as the cut-over grain
and hay fields, also offer considerable
feed to farm flocks.
Practical experience as well as ex-
perimental work has taught that straw
and stover can be used very econom-
ically In the rations of almost all kinds
of live stock. These roughages are
and should be used In the fattening
rations of all farm animals except
hogs, and should compose the larger
part of all wintering or keeping ra-
tions for cattle, sheep, and horses.
Breeding herds of beef cattle or dry
dairy cows can be successfully kept
on rations composed largely of these
materials. Flocks of breeding ewes
do well with such feeds when some
grain Is added. Horses doing very
light or no work need little grain if
given a plentiful allowance of clean,
bright straw or stover. Under certain
conditions, of course, grain should be
added to the ration, but now It should
be conserved as largely aa possible for
human consumption.
INCREASED NUMBER OF SOWS
Select Thrifty, Broad-Chested Anlmal%
Leaving Out Plnch-Belllod Ones
for Market
To Increase the number of brood
sows by aelection from last fall's lit-
ter, one should choose the thrifty,
broat'-chested sows and leave out the
iuM'tim-clienled, pinch-bellied ones to
be prepared for a market for a con-
venient
The Housewife and the War
(Spfi-UI Information M«-rvlcit, United Htatea Depurtinenl of Agriculture.)
COMMUNITY WAR KITCHENS SPREAD
.M> V
•Ky:-"
ESSENTIAL IN GRADING EGGS
A New Food Conaervation Center With an Audience; Note the Part Under
the Table.
COMMUNITY WAR
KITCHENS LIKED
Spring Up Around Country Like
Mushrooms to Meet Sud-
den Need for Food.
AID IN CONSERVATION PLANS
Women Meet in Groups to Can and'Dry
and Lesrn Best Methods of Saving
—Home Demonstration Agents
Supervise.
War emergency kitchens of all sorts
nod descriptions have sprung up over
the country like mushrooms to meet
the sudden need for community food
centers. They tire places where
definite Information and Instruction
may be given to help women In their
conservation problems, and where can-
ning, drying and war cooking may be
demonstrated anil put Into practice.
The canning kitchen Is the most com-
mon of the new community enter-
prises. Within a year it has passed
the experimental stage and has become
an established Institution. Reports
from 51 kitchens In widely scattered
sections of the United States record
the saving of 205,527 quarts of fruits
and vegetables In 1017.
The kitchens have been organized
and financed In various ways. Expen-
ses have been taken care of by school
boards, boards of trade, business men's
associations, local committees of the
council of national defense, loans from
banks or from Individuals, gifts from
individuals and membership fees.
Some of the kitchens are mainly edu-
cational, and to them' the woman
brings her own materials to can or dry
under supervision. A few take care
of surplus or donated products only.
Another type combines both phases of
the work, canning donated surplus aa
well as giving Instruction and helping
Individuals. The most complete type,
however, Is the all-the-year kitchen—
a real community cenler—which com-
bines with the other features the sale
of cooked foods and an exchange for
the sale of home-made products.
Work In Grange Kitchen.
A Grange kitchen housed one can-
ning center In a small New York vil-
lage last summer. The equipment,
which cost less thud $100, Included a
drier, a sterilizer, an oil stove, n tin
charcoal stove and capping and tip-
ping Irons. The whole community co-
operated In making the center a suc-
cess—a local firm allowed wholesale
prices on tin cans, grocers donated sur-
plus perishable products and the vil-
lage children gathered much of the pro-
duce. During the rush season, peas
and beans were sent te elderly women
who could not leave home. They pre-
pared the vegetables for canning and
were glad to be able to give their serv-
ices In this way.
City community canneries have han-
dled large quantities of products from
markets and school gardens. In Salt
Lake City the cannery was placed in
the market house. This made It possi-
ble for women to buy their fruit and
vegetables In the market and can
them at the center while still perfectly
freiftu
A •municipal kitchen was established
in New Orleans, La., last August,
where groups of housekeepers, bakers,
hotel men and grocerymen made ex-
periments in substitute breads and dis-
cussed methods of food conservation.
From this Idea war kitchens have been
equipped In 78 of the southern cities,
and women of small towns and county
aeats reading of the work being carried
on in these centers are equipping kitch-
ens In court houses, school houses and
various public buildings. In Arkansas
and Mississippi home-demonstration
kitchens are at work In more than half
the counties In each state.
While drying was something of an
experiment last year, several commu-
nity drying plants were established and
this summer finds this branch enlarged.
Many of the canning kitchens which
had no drying facilities before have
Installed driers, aud It is expected that
the returns in dried products will show
a large Increase over those of last sum-
mer.
Home-demonstration agents and
leaders In boys' and girls' club work
of the United States department of
agrlculturo and the state agricultural
colleges have been active tn the work
of these kitchens, In many cases super-
vising the enterprises and taking
charge of the demonstrations.
Appeal to Foreign-Born.
Several kitchens for cooked food
were sturled In cities last winter by
urliau home-demonstration agents.
Most of them are located in the poorer
sections, where they reach a lurge num-
ber of foreign-horn people. Soup and
simple-cooked foods are supplied at a
nominal charge, to be eaten in the
kitchen or carried home. Recipes of
the dishes are distributed at the same
time. Agents find this an unusually
effective way of demonstrating to for-
eign-born residents. Milk stations are
run in connection with some of the
kitchens, and bottled milk Is sold at
cost
With a more complete mobilization
of women for fo:>d production nnd food
preservation the demands for commu-
nity kitchens have Increased propor-
tionately and new centers are being
established continually, many under
the expert direction of home-demon-
stration agents. In addition to the
actual saving of food, the kitchens
keep the conservation movement con-
stantly before the public In a con-
structive way and relieve pressure of
home work at u busy season. They
provide trained supervision In the pur-
chasing and preparation of food and
demonstrate the newest methods and
the advantages of efficient equipment.
And best of all, they promote socia-
bility, democracy und good fellowship
and add new Impetus to the co-opera-
tive life of the community.
Candling Is Only Mathod by Which
Producers Can Be Certain of
duality of Product.
{Prepared by the United States Depart-
ment of Agriculture.)
(irudlng Is becoming inore and
more customary in the sule and pur-
chase of eggs, und a knowledge of
candling is essential to egg grading.
It Is only by cundling that producer
aud shippers of eggs can he certain
thut they ure complying with federal,
state and other regulations, because
by this method one can determine the
freshness und quality of eggs. The
process. In simple terms. Is to hold an
egg before u shaded light in a dark
room, und by noting certain character-
istics seen through the semltranspar-
ent shell to determine lta edible and
marketable qualities.
Fanners with only a few eggs to
market may Improvise a candler by,
placing a stovepipe over a kerosene
lamp, cutting a small hole In the pipe,
level with the light. The eggs Is held
In a slanting position at the opening.
It Is twisted a few times to the right
and left and then from end to end, se
that Its entire contenta may be vtalble.
Care should be taken that the lteger*
or band do not conoaal aman blem-
ishes, which otherwise would be die-
closed by the light The beginner
should study carefully the general for*
matlon of an egg, as thle detailed
knowledge Is necessary for the appli-
cation of the standards «C nitons
grades and qualltlea.
The yolk rangea In color from light
yellow to orange, and la occasionally
olive green. The eggs with ollvs grasa
yolks are less desirable because of thle
color, but are considerad edible. The
yolk is contained In a delicate mem-
brane and on lta anrface la a small
light-colored circular area called tha
germinal disk, from which the chick
develops. The yolk alwaya floata la
the white with the chick spot on top.
Around the yolk lias a small quantity)
of thin white and then a heavy layar
of thick white. Twisted cordlike colla
' |*1"1 III I I i|I | |"H' '!■ I|I ifr 41 V|"fr |"t"f ■K |
«' ONE COMMUNITY CANNERY •>
!. 8AVE3 47,000 QUART8. ! I
«• ___ i >
«i i ,
• ■ After all home containers had • >
) ¡ been filled and tons of fresh ¡ ¡
«• foods had been trucked away to <
¡ near-by towns, the community J ¡
«1 car.nery In Gooding county, •
¡ Idaho, saved 47,000 quarts of ¡ ¡
;' fruits and vegetables lust sum- ' J
! mer. Only that part of the prod- ! !
¡ ¡ ucts which would have been ¡ |
. i wasted was taken to the can- ■ •
I ¡ nery. This consisted of 18,800 J ¡
< i quarts of Elbert a peaches, 10,000 i >
) ¡ quarts of tomatoes, 8,000 quarts J'
«i of apples, 5,000 quarts of corn, < •
¡ 2,000 quarts of string beans, 1,- ¡¡
;' 000 quarts of table beets, 1,000 ' >
¡ quarts of plums, 1,000 quurts of J!
; ¡ apricots, 000 quarts of peas, 100 • |
i quarts of cherries, 100 quarts of !!
; ¡ pumpkins. Five thousand quart? ¡
< i of fresh beef, mutton, pork an*! i >
\ ¡ chicken were also canned. J \
H Mfm H If >
Apple Butter With Grape Jules.
If a grape llavor !• desired In apple
butter It may be obtained by the uae
of grape Juice. To each gallon of peel-
ed and sliced apples, cooked Into sauce
und strulned, one pint of grape Juice,
one cupful of brown sugar, and one-
quarter of a teaspoonful of salt should
be added. These should cook slowly
and be stirred often for two hours or
until of the desired thickness, then stir
iu one tcasiMKinful of cinnamon and
pack hot in hot containers and sterilise
as directed for other apple butter.
Ualng Preserved Eggs.
Fresh, clean eicgs, properly pre-
served, can be need satisfactorily for
all purposes in cooking, and for the
table. When an egg preserved In wa-
ter glasa ia to be boiled, a small hole
should be made in the shell with a
pin at the large end before placing It
la the water.
m
Homemade Candling Outfit
of opaque white material called chain-
zae extend from the yolk through the
white toward each end of the egg. and
hold the yolk In position, yet allow It
to turn freely.
Between the white and the ahell are
two fibrous membranes with an air
space between them. When first laid,
the contents fill the entire egg, but
when the egg cools the contenta shrink
and these mem bran ea separata, form-
ing an air apace. The alae at this air
space Is Important In determining the
freshness of the egg. Aa the an
the air space Incrsasaa In alna,
bad eggs have enlarged air
A fine, thick white la found tn a
fresh egg, and a weak thin white la a
■tale egg. As the egg beca
the amount of thick white
Several claaaes at bad «0
cated by discolored whites.
The yolk of the fraafc i
twirled before the candle la a
as a dark object moving tfowty la tftm
white. The yolk of n stale egg la asea
more plainly than that of the (rah
egg. When the yolk la an weak that
the shake of the en la ~~*M~g eaaaaa
It to bieak It ahonld he i
marketable. In the i
la slightly above the
large end of the egg. ,
comea stale the yolk
nearer the ahell.
The start of Incubation la a fertile
egg may be detected by a i
surrounding the genotnal
eggs, although considered
not graded aa Brats.)
glow is entirely dUBasent
called blood ring, which
the egg la unfit for food.
Where there la nay
egg's fltneas for food
candler ahoold gira the
benefit of the doubt and reject It
MORE INTEREST IR POULTBT
High Prioea Bheuld
tien of Mora Iggs Pwakfsl
"-—¿ya aa&or
Not only Is there a Bock of
sn nearly evsry farm la the country*
but la towns and cities finoka ara net*
rare. With the present high prlee if!
6gg* even a
I hould be taken la poultry raising,'
frequently the home
% mixture
try la mora profligóla
.*3
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Savage, H. B. The Belton Evening News. (Belton, Tex.), Vol. 34, No. 260, Ed. 1 Tuesday, August 6, 1918, newspaper, August 6, 1918; (https://texashistory.unt.edu/ark:/67531/metapth177217/m1/3/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting The Dolph Briscoe Center for American History.