a "J A n
"in Buying Eggs
baying eggs, consider
die, and shell color In
relation to price, because, accord
> ing to T. T. Brown, Extension
I Ponltry specialist, a' State Col
leg©, these will help the buyer
• obtain the most for his egg mon
V 97 ■ -
I The grade label under which
eggg are sold is the consumer's
guide to quality, Mr. Brown said,
and it is a good practice to check
I on tbe quality by noting -the
"broken-out appearance" of the
•ggs as they are used. Grade AA
and A eggs that have been kept
cool from th« time they were
graded will have a firm white
and an npetanding yolk. Grade
B and C eggs have thinner, more
apread-out whites and flatter
yolks. These facta on buying and
using eggs according to grade
apply whether the eggs are large
' or small, and whether their
- quality,
—- ■—
shells are white or brown, the
specialist said.
This is the season when sub
stantial savings can fee made in
buying eggs, noting the relative
values in different steeg and
grades, Mr. Brown declared. Sup
plies of high quality, large eggs
are always short at this season,
and the demand of many con
sumers for large eggs, coupled
with the short supply, usually
results in making the price high
as competed with prices for
smaller eggs of equal quality, he
said. Meanwhile, small and me
dium-size eggs reach a seasonal
peak in supply, as many pullets
begin laying in the late summer,
and consumers who choose the
smaller size eggs can profit by
unusually good buys when these
conditions prevail, he added.
Size and shell color can not,
be changed by the dealer or the
consumer, but quality, or char
acteristics of freshness, may,
however, change materially, Mr.
Brown said. Consumers and deal
ers alike, regardless of the qual
ity of eggs they are buying or
selling, should make sure that
the quality they receive is main
tained by storing eggs in a re
frigerator free from odors, he
said, in a covered container to
keep the evaporation of moisture
at a minimum.
o :
Farm & Home Hints
By Wilkes County Home Demon
stration Department
Baggy Knees
iHow to get the bagginess out
of trouser *kneeS is one of the
home - pressing problems of
housewives. Clothing specialists
of the U. S. D. A. explain that
trousers bag where the fabric haa
been stretched and that shrink
ing with steam is the cure. Lay
trouser leg flat on the ironing
board with the. baggy part upper
most. Lay a wool cloth over this
section and moisten cotton cloth
on top. Press gently, moving the
iron from side to side so that
the steam goes into the garment.
Press entire leg of trousers un
til almost dry. Leave trouser leg
in position on board for a few
minutes until completely dry.
Never press wool until 'bone dry*
because this makes the fabric
stiff and harsh.
Corn Relish
That lively mixture of bright
color and zestful flavor that goes
by the name of corn rielish may
be made up in early fall while
gardens still offer iwee't corn,
peppers, celery 'and onions. In
gredients: 2 qts. -corn; 1 pint
• ■ ■ "pe
diced swt«t red pepper; 1 pint
4iced green pepper; 1 quart
chopped celery; 1 cup sliced on
ion; 1 cup sugar; 1 quart Tine
gar; 2 T. gait; 2 T. celery seed;
2 T. dry mustard; 4 cups flour;
1-2 cup water. Remove husks and
silk from corn, place corn in
boiling water and simmer 10
minutes. Remove and plunge in
to cold water. Drain; cut from
cob. Combine peppers, celery,
onion, sugar, vinegar, salt and
celery seed. Boil 15 minutes. Mix
mustard and flour. Blend with
water. Boil-5 minutes. Pack into
sterilized jars, filling to a half
inch of the top. Adjust lids. Boll
jars 10 minutes in boiling water
bath, making sure that the wat
er covers the jars. Remove'Jars
and complete the seal.
r
W. I
High Milk Prices
Not Always Best
To Dairy Farms
When prices of milk get high
because of scarcity, brought a
bout either by Increased demand
or lower production, dairymen
tend to neglect the proper cull
ing of their herds, according to
A. <3. Kimrey, Extension Dairy
specialist at State College.
Culling should be carefully
done in times of high prices as
well as in low price periods, the
specialist said. When milk Is
I high lu price, meat is usually
»
high also; therefore, the salrage
price t>f a call cow usually bears
about the same ratio to milk
©rices whether high or low.
This winter will be « period
of high labor and high feed cost,
and the marginal cow that might
have returned a small profit dur
ing the summer when grating
was plentiful will most likely be
come a boarder when barn feed
ing is resumed. With concen
trates approaching one hundred
dollars per ton and good hay at
a price in proportion, It is good
dairy business to carefully go
over the production, health
breeding record, and age of each
cow in the herd and then do
some thoughtful culling as the
facts may indicate, Mr. Klmrey
I
said.
'I If culling is not regularly
done, the percentage of unprofit
able and undesirable cows in
creases, resulting in heavy cull
ing at one time, which for many
reasons is undesirable. In herds
where a number of questionable
cows are Ibeing kept, It often
means more calves than the place
is set up to properly handle. This
often results Jn poorly cared for
and improperly fed calves, thus
damaging the future herd, he de
clared.
If reasonable and regular cull
ing iB done and feed of the culled
cows distributed among the bet
ter cows left in the herd, more
profit will be realized and often
aa much or more milk will be
produced with cow*,
Support Y.M.C. A.
Sam P. Mitchell
CTTT AND FARM SVRYBT8
. 5 PBtPHTT FLATS
• - ,
Office Ml FW Baak *f N«rtk
WflkMbm MUn
Office Phone 227
Resiidence 566