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POLK COUNTY NEWS, TRYON, N. C.
lKnrcH
-Li V
Not a truth has to art or to science
been given.
But brows have ached for itl and souls
toiled and striven.
INCREASED FLOCKS OfJ FARM
L til fl TrviTnrrrTTwcT r - r- - - -, ,- - -
vi i w ii l hi ii i m i i M I r I I l I u a t- - ;
I
I yfiT. r Ml
CURCULIO JARRED FROM TREE
uheelbarrow Umbrella Catcher la
Usually uscu
Caught in Sheets.
j u,. 1ia TTnHpd Rtntea Ttenftrt-
(PiParea "Li nt Agriculture
ffrtnin Insects, notably the plum
, -in,..v mrculios. may be much
and
winced in numbers by regularly jar-
. c trees, .couecuug me msecis
r sheets or special cloth-covered
frames. Jarring peach and plum trees
ffas at one tune me lujuupm aieiuuu
0f control of the curculio and was In
TOcue until rather recently. On stone
post "completely fallen into disuse in
favor of spraying with arsenate of
lead in self-boiled lime-sulphur mix
ture.
In the control of the quince curculio
iarring Is still practiced. The work
Is usually Staneu eanj iu uie murmug
Wheelbarrow Curculio Catcher.
while the insects are sluggish and
easily dislodged. A wheelbarrow urn- j
brella catcher is mostly employed,
on sheets placed on the ground or held
beneath the tree. A smart rap with
a padded wooden mallet serves to
bring the beetles down. The curcu
Hos upon falling feign death and are
easily collected ,and destroyed by
dropping into a can containing kero
sene. In using the specifically de
rived wheelbarrow umbrella catcher
the tree is shaken by striking the
trunk with a bumper on the frame
work of the wheelbarrow at the base
of the slit in the umbrella, the beetles
sliding by gravity to the center of the
umbrella-into a receptable containing
oilr
FERTILIZER IN AN ORCHARD
Mften Without Appreciable Effect If
Applied to Soils In Poor Physi
cal Condition.
(Prepared by the United States Depart
ment of Agriculture.)
Fertillzprs are often largely without
appreciable effect if they are applied
to soils that are in poor physical con
dition, as when they are greatly lack
In? in humus. For this reason at
tention should be given to the use of
fertilizers only after the possibilities
of tillage and the maintenance of the
Mil in good physical condition have
been exhausted.
It follows that a complete fertilizer
my give excellent results. But if
there is an insufficient supply of only
ne plant food, i then it may be as
sumed that the response from the fer
tilizer is due to the presence in it of
that plant food of which there was an
insufficient supply in the soil and
that the other plant foods in the fer
tiiizer were without any real .value to
the crop or trees.
The wiser plan is to carry on a few
pperi ments with a view to determin
inMoenl needsfr A representative
Portion of the orchard may be select-
To a few trees perhaps five of
nitrotren may be applied; to
f'thpr trees, potash; and to still oth-
.-Phosphoric acid. Different com
binations of these plant foods may be
"I'i'iiea to other groups of trees.
If
a detailed record is made of the
rpnt unnlicntions nnd pnch erour
f trees treated the same way each
ison for several successive years,
a,Jua-v the results of the different
utilizer treatments will become an-
Parent.
hi the behavior of the trees,
nui auu vigor, me prouucuve-
ft...
and regularity of the crops, the
quality
avs
of the fruit, and in other
From snh rpsnlte thp crnwer
J to has carefully studied the condi
"nnsRhouid be able to decide upon
J rio,mi basis for the use of fertilize.
rs in his own orchard.
SPRAY FOR INCREASED YIELD
''-Managed Orchards Pay Anywhere
From $100 Up to Several Hun
dred Dollars Per Acre.
, ar(ls Properly sprayed and well
"a"('d have yielded anywhere from
af up to several hundred dollars per
re- net. Neglected orchards in the
tme neighborhood have yielded any-
per frm nothin& 110 t0 $18 t0 $2
on nre' hardly enough to pay interest
the valuation of the land and the
Peose of growing the orchard.
WATCH FOR LICE AND MITES
Unless Parasites Are Controlled They
Have Marked Effect on Number
of Eggs Produced.
(Prepared by the .United States Depart
- ment o Agriculture.)
Poultry raisers should be on the
lookout for lice and mites, for they
get busier than ever with the coming
of warm weather. Unless they are
controlled at this season they will
have a marked effect on the number
of eggs produced by laying hens, and
me numoer of chicks raised. Poul
try houses should be. thoroughly clean
ed, whitewashed, or sprayed with kero
sene or kerosene emulsion at this sea
son. The hens should also be provided
with a good dust box, and insect pow
der should be dusted among their
feathers.
Mites usually stay in the cracks of
the henhouses and under the roosts in
the daytime, where they lay their eggs.
At night when the fowls go to roost
the mites come out of their hiding
places, attach themselves to the fowls,
and feed by sucking blood from the
birds. To get rid of them the houses
should be cleaned and sprayed thor
oughly, including the nests, the drop
ping boards, and roosts. The poultry
house that is kept clean and has plen
ty of sunlight and ventilation is usual
ly free from Unites. Immediately after
cleaning the house should be white
washed or sprayed. An effective white
wash Is made by slaking one-half peck
of lime in 20gallcns or water. Add
one pound of salt, previously dis
solved, and two quarts of crude car
bolic acid, or one gallon of stock dip,
and apply the mixture with a spray
pump or brush. Kerosene, crude oil,
or some good preservative manufac
tured from coal tar, sprayed about the
Interior of the house, especially In the
cracks and crevices, ! is an effective
means of killing mites. If kerosene ia
used it is necessary to continue to
spray every 10 days or two weeks
Dusting Louse-Infested Fowl.
throughout the warm weather. The
effect of crude oil or wood preserva
tive is much more lasting.
Inasmuch as lice spend a greater
part of their time on the fowls, the
most effective treatment is that which
is applied directly to the birds. The
cleanliness of the house, however, is
of equal importance if the lice are to
be gotten rid of entirely. The two
most practical methods of fighting lice
are dusting or using a paste or an oint
ment. Provide a good dust box con
taining a mixture of road dust or wood
ashes and allow the hens to dust them
selves. Dusting the hens by hand is
effective and is especially recommend
ed for setting hens and fowls that are
very much infested with lice. A good
homemade dust or louse powder is
made by mixing together one and one
half pints of gasoline and one pint of
crude carbolic acid with four quarts
of plaster of Paris. Allow it to dry,
crush to a powder, and work it well
into the feathers by hand.
One of the most effective ointments
used to destroy lice Is a mixture of
equal parts of blue ointment with vase
line or lard. Mix these ingredients
thoroughly and apply a small portion
(about the size of a pea) to the top
of the head, under the wings, and
around the vent.-
Note Blue ointment should not be
used on hatching hens and small
chicks.
VALUE OF BACK-YARD FLOCK
Average Size Should Be at Least Ten
Hens to Produce 100 Dozen
Eggs a Year.
(Prepared by the United States Depart
ment ol Agriculture.)
Here are some safe figures about
what can be expected of a back-yard
flock. Each hen in her pullet yeai
should produce ten dozen eggsw The
average size of the back-yard flock
should be at least ten hens. Thus
each flock would produce in a year 100
dozen of eggs, which, at the conserva
tive value of 25 cents a dozen, would
be worth $25. But the 100 dozen is
more important than the $25.
Old-Fashloned Idea.
The old-fashioned idea that round
eggs would hatch pullets, and long or
pointed eggs cockerels, is entirely
without foundation.
Use Hens for Breeders.
Don't breed from pullets at all if
von can use hens Instead.
...... . , '
Street Scene
0
NANCY, the former capital of
Lorraine, "which was left to
France by the Treaty of
Frankfort in 1871, and the
chief city behind the sector which the
American troops took over from the
French, is of historical interest, writes
Mme. Marie de Perrott in the New
York Tribune. Illustrious at the time
of the dukes of Burgundy, their last
scion, Charles the Bold, came to a mis
erable end there. Thence the three
last "Roman emperors" went to be
crowned in Vienna. In 1914 another
German emperor. Kaiser Wllhelra II,
believed that Nancy would fall three
days after the hostilities began and,
according to his habit, was already
dressed for the part had his face
made up, like the actor he is, for a tri
umphant entry. But he had reckoned
without the defense of the Grand
Couronne, and above all without the
indomitable will of a nation.
As I write I see once again before
me the panorama I know so well. From
the Plateau Haye there lies before me
a view of a long stretch of close roofs,
towers, spires, churches, high iron
frameworks. This is Nancy itself,
united to its suburbs by secluded,
shaded avenues. In the distance
sparkles the lake of the Seille, which
forms a boundary, for it is German
today. To my right glides softly the
Moselle, no longer dashing impetuous
ly through rough mountains and thick
woods, but as far as Metz and Co
blenz bordered by vineyards, already
so famous in the Rome of old, where
big clusters of purple or golden grapes
reflect in the water their color and
light. Close by the small River Ame
zule. a tributary of the Meurthe, is
dominated by the abrupt hill of
Amance and the woods of Champenoux,
where so many of our brave dead are
lying, for this was the theater of the
first German attack in 1914. I
Burial Place of Dukes.
All those who have visited Nancy
before 1914 will remember its churches
and public monuments. The ducal
chapel, one of the gems of the world's
architecture, has been, ever since the
eleventh century, the burial place of
those proud rivals of the kings of
France, the dukes of Burgundy, whose
great ambition was to become rulers
themselves and make of France and
Belgium one kingdom. The great
French revolution dragged their bodies
from their leaden coffins to put them
into the graveyard, but the restoration
of 1814 gave them back their legiti
mate place.
The last 40 years and the annexa
tion of Alsace-Lorraine by Germany
have bestowed upon Nancy, which was
left to us, great importance. It has
taken moreover a literary cachet, as
well as one of elegance, and become
the intellectual brain and the center of
spiritual Influence of eastern France.
Its faculties, grouped in independent
bodies, deserve their honorary title
and are real universities, attracting
students from all parts of the world.
As to the professors, their renown far
Surpasses the narrow boundaries of a
provincial town, la province, as we dis
dainfully call all that does not belong
to Paris.
Its industries, also, until the great
war, were in a most flourishing state;
most of the manufacturers and work
men of Metz and Strasbourg took up
their abode here after 1871, proudly
styling themselves emigres, to show
that .they had left their homes to avoid
German rule, bringing with their skill
and activity great prosperity to the
former camtal of Lorraine. 1 remein-.
Resembling Khaki.
Various shades of biege, biscuit and
string are dominant in the early sum
mer clothes, because they are an imi
tation of khaki. There .are splashes
of blue, black and green against the
neutral coloring to enliven It. .
New Needle Knobs.
If the knob on the end of one of
your knitting needles of bone or wood
comes off and is lost, as sometimes
happens, mold a little ball of melted
naraffln, or of beeswax, on the needle.
In Nancy.
V-
ber as a small child durng the siege
of Strasbourg playing sometimes in
the sheltered garden of l& brewer at
Schiltigheim, and was mush pleased to
find, twenty years or mole later, that
he had installed a brewery at Nancy
on a really gigantic seate. Cabbage
pickled in salt, which is: a national
dish of the Alsatians, ti 'fabricated
here for the whole of 4tsace and is
sent all over Europe.
Noted for Many Ars and Crafts.
Embroidery and the m asking of boots
and straw hats keep thousands of
hands busy in Nancy, which central
izes the work of the villages and ham
lets surrounding it. Before the war
the yearly export -of books' and shoes
amounted to over $4,000000. divided
among 25 manufacturers They were
of a common variety, sewfi by machine.
generally with nailed soes, and were
almost solely destined foJexport. But
the chief industry of Nan$y is the mak
ing of straw hats, whiqp once flour
ished all over Alsace, amV, after our
defeats migrated to.Nancl-
In the town Itself, as ; saw during
my Tate visit, most home: workers are
employed at making hajs, While the
large factories often jbinployed as
many as 3,000 work people and two
thirds of these were vfdmen. This
trade, of which Nancy hai the monopo
ly in France, has been a great loss for
Germany, especially for me Rhine and
Saar provinces, wher,.,' strangely
enough, most of the towns continue to
work for Nancy. The plaits, however,
which serve to make straw hats, are
quite '.an industry in thnlselves. In
their raw, state they gome chiefly
from China, and &re senffto Italy and
Switzerland for the bleaching process,
whence they are importerJinto France.
England, which is the chef intermedin
ary, yearly imported hff a million
tons of plaits. But eveihere Nancy
was making great progrs before the
war, and with groups- which had
formed in Lyons and (aussade was
trying to make herself independent of
both England and Switzerland.
Straw Hat and Printi&fT Press.
The trade of straw hat "gives rise to
many others, for Nancy4?after 'having
received the raw material, x turns out
every kind of hat trimmed and ready
for export, and for this Accessories of
all kinds are needed. Whit struck me
most when I walked thrciifgn the large
workshops were thousands and thou
sands of bell-shaped hatjput one into
the other, forming Immense pyramids.
It was the Panama hit, the light,
white head cover which 'is So great a
favorite and almost ejlless in Its
wear. These hats in tfiilr primitive
state are the product of the Bourbon
palm or latania, and aref sent by the
republic of Ecuador. The .dressing of
the Panama hats is one; of the great
industries of Nancy, and it is all the
more important at the present time
when our women have bfeen compelled
to take the place of menffor this is a.
light industry, well witrgip their pow-
ers.
The printing works ct Berger-Lev-rault
form one of the mcjst interesting
features of Nancy, Thy are famed
not only all through France,. -but I may
say the world. Here i: the printing
done of almost all the branches of the
French government, audi fthe proprie
tors are the publishers fprxthe minis
tries of war, finance, poiTce and many
other departments, for wjjuch they pro
vide millions of copies. M
A potato digging machine of English
invention uses a revolving brush to
cleans"e the tubers of earth.
!
It will harden, and stay pn quite well.'
If you are knitting lace jedging, and
have only long steel j needles, -cut
them short with a wire 'cutter, add a
paraffin knob at one jnd,' and you
have a pair of dainty little lace
needles. . - H
How to Make Ink.
When breaking the pedpt of an in
delible pencil or. .when , Sharpening it,
save the pieces and put n an inkwell
with enough hot water fq dissolve It,
and you have a dandy ijotle of ink.
FISH WAYS FOR FISH DAYS.
One must learn how to Judge a flsh
In the market and be able to tell q
fresh one from the stale variety. The
fiesh must be firm, eyes bright, as well
as the gills. The man who likes fish
soft may have taste, but it is all bad.
The sooner a fish Is scaled after
coming from the water the easier it is
done. Take'a small
sharp knife and
scale from the tail
to the head. Pour
ing boiling water
over the fish is re
commended as an
easy way to loosen
the scales,, but the
fish must not He
in the water more than an instant. Hold
knife in a slanting position while scal
ing and the work will be easier.. One
old fisherman uses a common curry
comb to remove the scales ; it hastens
the process.
Fish, after scaling, should be split
and the entrails removed, washing
thoroughly; but not allowing it to lie
in the water, as it will soon lose its
flavor. Those of us who have eaten
brook trout which have been caught,
cleaned and fried within an hour,
know how delicious flsh can be.
When fish is' to be boiled lay it in a
thin. piece of cheeserloth, tie it well
and put into a kettle of water. A bay
leaf, pepper korns, onion or parsley
may be used for seasoning. Simmer
gently, allowing ten minutes to the
pound for cooking. LIftbut carefully,
remove the cloth and garnish with lem
on quarters and parsley.
To fry fish, dip it in seasoned, corn
meal, then fry in any sweet fat, seas
oning it .well while cooking.
Salt fish should be soaked in water
and softened by slow cooking; if boil
ed rapidly the fiber will be toughened.
Fish Salad. Cut the pieces of boil
ed fish In bits, or flake with two forks,
season with lemon juice and arrange
lightly on a bed of watercress. Peel
and boil three large potatoes; drain,
mash and beat until light, season with
salt, two tablespoonfiils of corn oil,
the yolks of two eggs well beaten
and a tablespoonful of vinegar, beat
ing well while adding. Pour Jhis over
the fish and serve. :
Salt codfish, served in. a white sauce,
using sour cream in place of the usual
milk, Is a most tasty dish.
Knowledge and wisdom, far from be
ing one.
Have ;oft times no connection. Knowl
edge dwells
In heads replete with thoughts of oth
er men;
Wisdom in minds attentive to their
own.
William Cowper.
SUMMER DISHES.
When vegetables are so plentiful
one need not fear monotony in the diet.
Green Peas Cooked
With Lettuce. Have
ready a quart of fresh
peas and a head of let
tuce. Shred the leaves
coarsely and place the
peas over the fire in boil
ing water; add a small
onion and a bunch of
parsley, cover and cook
for 25 minutes, or until
the peas are tender. Re
move the onion a'nd parsley. Cream
a fourth of a cupful of fat. Add a tea
spoonful of salt, a fourth of a cupful of
flour (corn flour) and pepper to taste;
add a little hot liquor from the peas
and when smooth add to the diSh of
peas and simmer six minutes. Just
before serving add three tablespoon
fuls of butter substitute and turn into
a vegetable dish. Serve hot.
Rochester Soup. This is a rich din
ner soup. Blanch two-thirds of a cupful
of almonds, chop and pound in a mor
tar. Add gradually while pounding
four tablespoonfuls of milk and a half
teaspoonful of salt ; then add three
cupfuls of chicken stock, one sliced
onion and throw stalks of celery brok
en in bits. Simmer an hour then rub
through a sieve and bind with three
tablespoonfuls of butter substitute and
three of flour well blended. Cook un
til the starch Is well done and serve
hot.
Asparagus Salad. Tie a bunch of
asparagus tips together and steam un
til tender. Cut rings of tomato or red
pepper, slip the stalks into the rings,
lay on a lettuce leaf and serve with
salad dressing. .
Creamed Onions. Take two bunch
es of young green onions, cook and
serve in a butter or white sauce as
one does asparagus, making a most
tasty dish ; serve on toast. A few
young onions with asparagus will help
out when there is not enough of the
asparagus to serve, and the combina
tion Is especially good.
HtlLu. ?VUiYt&
A Puzzled Reporter.
If 1 happen to marry a. woman with
whom I naturally agree. 1 will turn
out a good husband; If not, I'll turn
out a bad husband. Find a man and
wife who are compelled to "tudy"
each other In order to get along, and
who talk things over" a good deul.
and say mean things to each other,
ami they'd separate if it wasn't for
the children, or. the name, of it. Kd
Howe's Weekly, ,
Ways Outlined of Hastening Develop
ment of Sheep Business- Source
of Wool and Meat.
iPrepared by the United States Depart
ment of Agriculture.)
Though much Is yet to be done to im
prove the carrying capacity of the
western range lands and to furnish fa
cilities for increasing he production
from those areas that should always
be used for grazing, and though the
possibilities of sheep raising on cut
over timber lands are very great, neith
er Of these advances can be made to
contribute so extensively and so quick
ly to market supplies as an increase
of flocks on the farms of all parts of
the country. Only one-tenth of all
holdings now classed as farms main
tain sheep. The establishment of flocks
on as many as possible of the . other
farms that are suitable for sheep offers
the greatest . opportunity for quick re
sults. This Is not wholly a war matter.
When peace comes it will still be nec
essary for farmers to accord greater
Importance to live stock. The require
ments of the country and the most eco
nomical use of farm crops and farm
labor call f or a much more general
keeping of farm flocks of sheep, en
tirely aside from the war situation.
The magnitude of ' such an undertak
ing argues against large results In a
short time, but if the true facts and
prospects can be adequately realized
by farmers, within a space of two
years it can be expected that the sup
ply of both wool and meat will be In
creased materially.
An obstacle to any increase In the
number and size of farm flocks is found
in the prevalent idea that wool and
meat prices,' after the war, will recede
quickly to low levels and cause a loss
to those who have Invested in higher
priced stock for breeding purposes.
The statistics of the world supplies
and requirements, however, and the
trend of prices prior to the war indi
cate that we already had entered a
new era with regard to the live stock
industry. While , it is 'not possible to
give a guarantee as to future values,
the great use of wool by all countries
Good for Wool and Mutton,
at war undoubtedly will deplete stocks
rapidly, and this will tend to influence
the market for some time to come.
The belief that sheep do not have a
place upon high-priced, highly produc
tive land also Is inapplicable at pres
ent. It is true that the development
of the sheep industry on the rougher,
cheaper, or drier types of land has
prevented and In some cases destroyed
the business of sheep raising upon
farms of high productive capacity.
Conditions now are changed. The
sheep today provides a profitable
source of meat no less than an income
from the sale of wool.
The large use of forage and pastur
age and the small use of grain favor
the keeping of a flock on the farm.
Sheep are most profitable and most
healthy when kept upon pasture lands
or used for grazing off such forage
crops as cereal mixtures, rape, cow
peas, etc. Where large grass pastures
are available the forage crops may not
be required, but under common farm
conditions the forage crops will have
a part m the best flock husbandry.
With good roughages, made up In part
of leguminous hays, little grain is need
ed for wintering breeding stock, and if
ewes do not lamb until they go to pas
ture grain may be wholly eliminated
from winter rations. Lambs are most
in demand and most profitably disposed
of when weighing from G5 to 90 pounds.
Ordinarily the lower weight will be
reached at from four to five months
of age and without the use of grain
If stock Is of good breeding and kept
upon good pasturage. The lamb car
cass requires less fat to render it suit
able for the table than is necessary in
any other class of meat. This fact
partlcuairly adapts sheep raising to sec
tions thaj: are not 'adapted to produc
tion of grains but can furnish good pas
turage and forage crops. It also en
ables the flock to produce a cash re
turn from forage crops and other graz
ing included In a diversified plan of
cropping. 1 The rapidity with which
lambs attain marketable weight insures
very quick returns at a lov cost
The comparatively small amount of
labor required in caring for sheep is
another argument in favor of the fam
flock: : - t: ' ' ' - ' "
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