North Carolina Newspapers

POLK COUNTY NEWS, TRYON, N. C. 2 I I II KITCHEN CABINET REEDING OF FANCY FOWLS - i i- in Mnro r r I cc fn. bractice - gral Improvement, ui ruuiu; Some Suggestions. .1, t '.;,,-, States Department of P 1 wruulture.) Xlu-ro r-nouhl not be any discourage , nI ii' H'' brreding of what is or irilv known as? 'fancy poultry. That ., i- u-uauy appiieu ro me stana- -a iiv ; s Kt'1 specialists wno ' jUU'f1iiiiuon birds. That prac ce luis jihvays resulted in more or u tii i:;i implement oi poultry l(l si,e:iM continue to perform just , j lllMctioii at tins time when the kider keeping of a better grade of ,trV siock cannot ian to result in 3 itK leased production. The work if tlte poultry specialist aiso gives cn- Louraj.'onient to tne general farmer ,,,1 ifio liacK-yaru poultry keeper . . ll. 3 . .1 m a 0 taKe lu trer care ui me iiocks. xne Lntinuanre or pouury exnioitions, Vaaintain'u almost wnony ny tne poul- Wuig the present emergency. It has V.wnj's been the breeders of exhibition fowls who have been the leaders in f.romotinir the welfare of the poultry industry, and these men have been (specially willing to give their time anil efforts in working for increased rrmimtion. The poultry shows them selves afford an opportunity for inter- jesting individuals in poultry keeping bd have served as effective centers 4,nm n-hirh tn launch nnri vtonrl tlio campaign for increasing poultry pro- To the specialist in poultry produc tion it is not necessary to say in this connection anything with regard to breeds' that should be used, but to the general farmer some suggestions along that line Tnight be of assistance in mwavz iae uuiusiLueui to cnancreu conditions. Standard poultry, as the phrase is commonly used in America, is noultrv bred to the standards established hv ' f tie American Poultry association. The mi m oi luuhinx sianuarus ior ron rrv i . , i: . ... i , v " c if is tne same as rne ODieet or mnk- tip U 1U1 au U1UUULL tJI I'll MIMI1 I V T e., to secure uniformity and estab- Uh t sprigs nf crnHoe tic a Hoc(c main; in the artielp. In making standards for poultry Wnicn firm v in thp nrnnoce nf Ti-nriiis. Con. the nrmcinjil nnirrta nnnslitvH are Size, stamp and ml nr. Size ,ni(i shape are breed characters 8uU lariTP V ffptprnnno ihn rwnnt 1i1 Tallies of nnnltrv Afntiv ctanHard breeds f1ivul,rl fntn va'ricfiai! Aiffnf- in;.' 111 Cli nr hnt lrtontinnl ?n orflrr -tfi Uil IfV ridint hnt aa linn. Flir PY'.mn!o o i'Vifi vniiAftr nnrl - v.MiiijMt ti n line ainj ciiivi A D flf'k ViiriPtv rtf fha comn Kpoo1 o irek 'hhv-ij vfi Hit C4 t UlV-tU W 7'uuin nocK uock, rirsi Prize Winner. cioall miller. . i i . . . " '- uiacK hircis rm not irpss tor the rri!irL-,f ., ,.i j ""i- a.-s ciean ana nice iookiuk u l,:. . . "lit- ones, it nftpn hnnnpns thflt ttev . r hen a flock of tmvls is kpnt for l'r"dUCti(in ,r,l.. Si 1 "lucn iss iinportant' than anproxi- tl,(' tlllifonnitv .n cio anrl trnp VP th Cock nf V.;,i ' ....At ' Vi. LllC Ct, 111 t V.UIUI COS Sphir.t; . - i.'i i ill i r i i c " r l m a i ' i i in i w i ; -muu ior coior as iar as it caa P full 1 ... - - . "i-mwu without snrrihcinsr anv Pterin 1 tw.;4.. " I'VJIUI.. a poultry keener erows his ST( k y(,ar after vea- he should V nil v, . . I"pular standard breed. By do Sf and bv splpptinfr ns hreeders finv , .. " : .. ----- . v. Ill V- UVO, t.V-v.1111- " t'l Thr. n. .. - 111 HV nf tha hect cnoiimpna iiuck as are needed to produce l' ( k ns reared each year, a douI- li.r (l,'siuible uniformiti of excel- " in ('VPrv rfn nrlin 1 nnollfu and little extra care and no extra cost ' f'!in ).o t, i i : i t. (ol,r. To the novice in poultry it oftpn nnnpnrs thnt thefe no i ' m-cfssiiy ior so wuuy '"'us jirw' n..;n,i i . kt j., ant;Lies as nave uccu 'nrJardized in America. Further ac J anitance with them, however, shows ih ',,th(fcugh color differences are in cf c 'es merely to please the eyes enpPerRns havInS different prefer Ps for color, the differences In chi, "r'(i size which make breed vi"acter have been developed with a to , t0 adaPtinS each to particular t3 r particular condlUons. J- w . t ' ' "'S Air We have the same Mr. Seal whom we share between us," S;lid Mrs. Sally Seal bnt our little baby seals are our own.' "That is right," said Mrs. Susan Seal "In fact our Mr. Seal is shared by about one hundred Mrs. Seals We don't earn to have a mate apiece-" that s foolish for we are used to shar ing a Mr. Seal and so we think it's all right that way." "I wouldn't like to share the babies though," said Mrs. Sally Seal. "Neither would I," said Mrs. Susan Seal. "You see how nice everything is. Nothing happens which we' don't like, and everything happens which we like." "It's Seal. a nice world," said Mrs. Sally "My babies "were born on this very beach." said Mrs. Susn Seal, "and I was so interested in them that from the time 1 came up on this beach un til four weeks or more had gone by 1 didn't have a thing to eat. S.miehow I didn't think of food. I waft so in terested in the children and everything arou'nd me." "I didn't have anything to eat for about six weeks, 1 think," said Mrs. Sally Seal. "The beach is so inter esting and when I come to it I like to stay for quite awhile. But then I be gan to grow restless and 1 knew the children wanted to be led, so 1 went back and forth, back and forth." "The same as I .did," said Mrs. Susan Seal. "And I do believe that all the ether seal mothers did the same. Do you know that there is something about us which puzzles peo ple?" "I didn't know it," said Mrs. Sallv Seal. . "Would you like to hear about it?" asked Mrs. Susan Seal. "I would, indeed," said Mrs. Sally Seal. "Can you tell me? Do you know what it is?" "I do," said Mrs. Susan Seal, "and I will tell you about it." "That is good of you," said Mrs. Sally Seal. And they both settled themselves on the beach, after they ltad had a little bite of fish for their luncheon and then Mrs. Susan Seal began her story. "People," she said, "are very much puzzled because the Seal children al ways know their babies. They think it is strange." "Don't mothers know their babies?" asked Mrs. Sally Seal. "Yes, I believe they do," said Mrs. Susan Seal. "In fact I am sure they do. I have never heard anything dif ferent and in fact I am positive they always do." "Then why do they think it is strange that we should know our own babies?" asked Mrs. Sally Seal. "Because, you know," said Mrs. Susan Seal, "there are so many of us and such lcs and lots of baUies. To every Mr. Seal there' are a!out a hun dred Mrs. Seals and every one of those Mrs. Seals, of course, has her own little family. So there are just lots and lots of children around the beach. It's different, you see, from the way people live. Different mothers live in different homes so that the children don't get mixed up so easily. - "They think because there are so many children along the beach that they're hound to get mixed up, and that because the children all look alike to them they must look alike to us." "Well, did I ever!" exclaimed Mrs. Sally Seal. "Of course, when the little dears come around we love and look after our own ; we don't bother about the other mother's family. And the seals find their own mothers, the little pets. "Yes," continued Mrs. Susan Seal, "we know cur darlings and they know us, and if people think it is strange all I can say is that I think it is strange for thera to think such things. "Our only trouble in life is the fear of the whale which tries to kill us but' oh, for the most part we're very, very happy." And Mrs. SaUy Seal agreed. "Yes, We're playful and we're good swim mers. We can dive and leap and al most dance. All seals, until they're four or five years old,, are just full cf frolics and fun. But though we play and have a good time we always- know oar little children and can pick them out, even though there are thousands of seals on the beach." Good Memory. Father, who was endeavoring to in culcate in ten-year-old Henry a love for things historical, asked: "What ancient ruler was it who play ad on the fiddle while Rome was burn ng?" . "Hector, sir." "No, not Hector. Hector was no uler, but a Trojan prince. Try again." "Then it was Prince." "Prince? What do you mean, Henry?" "Well, then it must have been Nero. I knew it was spmebody with a dog's name. In the Stone Age. "We're getting soft and effete," de clared the first cave man. "Look at my brother's daughter. She's about to be married. You know the part of the ceremony where the groom taps the bride on the head?" Yes. "Well, they're rehearsing it with staffed club. I gkagkatvObriwA . ,... . . SaCJi A Weil-Kept Corner TOURISTS in China and even old residents generally pass by Nan-tung Chow, a city on the Yangtse river which has not been open to foreign business as a treaty port, writes Frederick R. Sites : Asia. Consequently comparatively few people are aware that a com munity which" may exert a powerful in fluence on the whole of China as a practical example of modern achieve ment is there to be found a commu nity that has taken great strides in de veloping education, social institutions, public works, manufacturing enter pises and agriculture, ranging from the kindergarten to college and from good roads to land reclamation. Features commonplace enough in occidental life appear as marvels when found in this purely oriental setting. All the changes have been wrought so quietly and entirely under Chinese leadership that even one of the most alert American educators in China heard of them with surprise and keen interest. This quietness of action is typical of the modesty of the man of classic letters, his excellency, Chang Chien, whose enterprise and wise lead ership have been the mainspring of this new life. The positiveness of his integrity, benevolent public spirit and unselfish progressive leadership make him stand out in the whole of China. Nan-tung Chow lies upon the north shore of the Yangtse river about 100 miles from Shanghai. Recently an opportunity presented itself for mak ing a pilgrimage to this" Mecca of Chinese progress. Evidences of a new China were at once visible. A carriage was brought up from the steamer landing by way of wide, well-graded roads, lined with young trees, and built on top of dikes constructed as a protection against the Yangtse river floods. Here and elsewhere throughout this district the banks of the canal are protected with neat stone "bunding" or with solid retaining walls. These well-built and well-maintained roads and canals, with occasional neat pcUce stations and clean settlements, unusual in China, were the first indication of a guiding hand and the new spirit which has been working among the people. Chang Chien's Scheme. Our farmer-scholar-statesman host outlined the scheme of industrial de velopment of Nan-tung Chow, which is centered in six land development com panies. It is in this industrial pio neering that Mr. Chang takes keenest Interest. The first of the companies he started about 19 years ago. Capital was subscribed liberally by his ac quaintances and other Investors who had Implicit confidence in his integrity. A tract of about 119,000 mow (or 20, 000 acres) of wild land salt marshes along the seashore was diked to keep out the ocean storms, and ditched to drain off the salt water. Much of the land was then brought under cultiva tion, and the rest used for producing salt by the evaporation of sea water. Our host exhibited special pride in this enterprise, because success .was won in the face of extreme difficulties. Government aid could not be secured. The project instead met obstruction. It was a fight against the government ; nevertheless Mr. Chang carried through his plans. His weapon was his pen and his pen was backed by right. But the project had also to contend' with nature; for when the company was only four years old a great typhoon played havoc with the dikes, and the company was nearly bankrupt. From this lesson of experience, however, and by dint of perseverance, the dikes were rebuilt according to a stronger plan, the losses were retrieved and the company was again placed on a basis of success. After 11 years a second land com pany was started. During the last five years four additional companies of the same sort have been launched. These six companies are now engaged in re claiming and cultivating a total of 8,000,000 mow (about 1,300,000 acres) of land. Mr. Chang estimates that these enterprises will provide work and subsistence for 3.000,000 Chinese families, who are purchasing small farms or renting them on shares. That the various companies were not launched until the first one had proven Itself successful is evidence of the caution of this wise developer. The men who are now managing the more recently established companies had their training in th original one. "What is your personal motto and ..--v.-juC'-va? of Nan-tung Chow. the secret of success of your joint stock companies?" I asked Mr. Chang Chien. "It is contained in three words," he replied. "Tell' no lies; be not lazy ; be ever frugal." Schools of Nan-tung Chow. The ideals of its leader are stamped upon the conduct of the schools of Nan-tung Chow." They are in evidence in the mottoes of his own composition written in Chinese characters of gold and crimson and adorning gateways and assembly rooms. In classic phrases these mottoes impress upon the students the importance of his "three WOrds" Rut nther monna ora employed more impressive than mere mottoes. An artistic little pavilion has been erected over the spot where an honest youth happened to find an ar ticle of great value, which he promptly carried to his teacher so that its right- iui owner might be found. A stone tablet placed in the pavilion tells the story and honors the youth for his , integrity. j A unity of plan is a notable part of Mr. Chang's educational system. His scheme provided practical industrial opportunities for those young men and women who have already been given special training in the colleges of com merce, agriculture, medicine and tex tiles. Their training prepares them for subsequent usefulness in the many enterprises under Mr. Chang's direc tion the transportation companies, land development organizations, hos pitals, cotton and flour mills. This logical program of special training and immediate opportunity for active par ticipation in the work of the communi ty is far in advance of the vision and plan of educators in many western centers. Landscape Is Beautiful. The location for his schools, many of them the rambling buildings of old temples slightly remodeled, is one of the attractive features of Mr. Chang's educational plan. With characteristic care he has selected a site so as to include the essentials of a beautiful landscape, according to Chinese ideas of art, such as lakes and dry land, trees and fertile fields with a pagoda, a camel's-back bridge or some other ar tistic structure in the background. A visitor sees in the vicinity of the agricultural college experimental fields bearing heavy crops of sea Is land cotton, sugar cane from America, selected wheat for specific kinds of soil, attractive orchards of apples, pears, figs, and groves of bamboo and mulberry. These is a school of em broidery with 100 young women who are studying under the instruction of a Chinese lady of renown, the most skilled artist in embroidery in China. The course of training includes draw ing and painting as well as needle work. In another school an antique art is being preserved by the teaching of tapestry weaving. A public library has been built and equipped with 113, 000 volumes. This library is housed in a charming group of buildings, well lighted, and set amid gardens which are fragrant with roses and bright with the red glow of the berries of the "heavenly bamboo." The social institutions were equally representative of a spirit of progres sive enterprise ; among them the home for destitute old people, a distinct nov elty in China. Machine for "Setting" Bricks. Long-standing difficulty in obtaining labor for "setting" bricks during their manufacture has led to the develop ment of a new machine for doing this work, which is understood to have con siderable flexibility. This machine, which is illustrated in Popular Me chanics Magazine, operates in conjunc tion with an overhead crane. The lift ing mechanism is provided with a series of long fingers, each of which is shaped like an inverted "T." . These members are thrust between the bot toms of courses, when, for instance, a stack is to be transferred from a dryer car to a kiln. Betrayed by His Wife. A Salina man, who has been boast ing that he employed girls in order to release the city's man power for mili tary V service, forgot to Instruct his wife In the art of patrioteerlng. She carelessly let it out at a women's meeting last week. The Journal says, that "John is hiring girls now. He says he-can get them cheaper." Kan- sas City Star, Tis well to have a, merry heart ' Quite free from grief consuming, And cheerfully to bear our part, For better days are coming. ECONOMICAL MEAT DISHES. EAT may be made to go twice as far in serving and the dish still he as valuable from a nutritive standpoint. Serbian Rice. Wipe with a dampened cloth a piece of meat from the shoulder, cut i n inch squares. Heat a living nan. add a tablespoonful of any sweet fat. anil one small onion and a third of a carrot, both sliced. ! Put over the heat with the meat, a tahlespoonful of salt, a teaspoonful of paprika, and cook over a slow tire. When half cooked add a pint of wa ter and a half cupful of rice, adding more water as needed. Add more sea soning if needed before serving. Chili Con Carni. Boil a pound of lean beef until tender, then remove from the broth and chop in small pieces. Put back into the broth with half a pound of kidney beans, which have been cooked until tender; add to these a quart of tomatoes, a bit of gar lic and a red pepper. Cook for 20 min utes and season with salt and serve. Mutton Stew. Take a piece of mut ton from the neck, cut In small pieces and put to cook with a sprig of pars ley, a bay leaf, two cloves, two pep percorns and water to nearty cover the m,eat. Let simmer about tw6 hours, then add a carrot or two, cut in fancy slices; add six potatoes, cut in thick slices, a cupful of tomato, and sim mer until the meat and vegetables are tender. Remove the bay leaf and the parsley and serve. The objectionable flavor, the woolly taste, Is fn the pink skin on which the wool grows. If this skin Is removed the stew will be more delicate. Liver a la Mme. Begune. Take a nalf Pund of oalf's liver cut in rllin ; slices. Lay the liver in salted water while peeling five 'Targe onions, slice In thin slices and cut in halves. Dry the liver and place it In layers with the onion ; let stand for an hour, then cut the liver in cubes, dredge with flour and season with salt and pepper. Dredge the onions in the same way, they fry all in a frying basket until well cooked, the onions a golden brown. Pile the liver in the center of the platter and garnish with a ring of onions. Hamburg Steak. Make a mound of the chopped seasoned meat, adding a pinch of cloves and a bit of grated onion, with the salt and pepper for seasoning, arid cover the top with lat ticed strips of salt pork, arranging them carefully, then bake. lUmove to a hot platter and garnish with pars ley. Serve with mushroom sauce. "I can't afford it," are hard words for the average American to say. but In the very act of saying them he Is on the way to being able to afford it. S. E. Post. SUMMER SALADS. HE name of salad may I mean fruit, fish, flesh or fowl, not to men tion the countless vegetable combina tions. Spina is a good green to be used as a n f national War Gardn salad after it has ll Commission Ivti 1 J, been cooked. Serve with hard-cooked egg and a boiled salad dressing, with a bit of finely chopped onion. Chopped chives may be used in place of the onion and French dress ing in place of the boiled dressing. Fresh green onions cut up over crisp lettuce and served with French dress ing is a most wholesome salad. Fresh green onions sliced in sour ; cream, seasoned with salt and a few dashes of paprika, is another tasty salad to prepare in a hurry. Lettuce, peanuts and chopped onion with French dressing is another good combination. Cheese and celery Is a dainty combi nation when one wants something out of the ordinary. Stuff the short, ten der stalks of the celery with grated seasoned cheese, or with cream cheese. French dressing is usually prepared by using one part of vinegar to three parts of oil, with salt and pepper to tnstp A ehnnze from the ordinary is made by adding a teaspoonful of catchup, or other sauce, some chopped ereen nenner and serve this on sliced 0..ww . i' - K. cucumbers or on tomatoes. Served on head lettuce with chives this is especially good. Radishes and green pepp'ers served on lettuce with mayonnaise is another salad worthy of note. WTatercress is one of our most val uable salad plants; being rich in min eral matter makes it h good tonic. Brazilian Salad. Here is a dainty titbit to place before one's friends. Take equal parts of sliced pineapple and strawberries, with a dozen Bra zilian nuts, cut in thin slices after re moving the brown skin. Let stand to marinate in a little French dressing and serve with mayonnaise on lettuce. Roquefort cheese, a tablespoonful finely chopped, sprinkled over head lettuce, with French dressing, Is a salad worth trying. A pretty salad may be prepared by rolling balls of cream cheese In chopped pistachio nuts. Serve on let tuce with any desired dressing. TIP -Commission- ini RIGHT MANAGEMENT OF COLT Practical Suggestions for Feeding and Care During Early Life How to Promote Growth. (From the United States Department of Agriculture.) Colts should be housed in dry, sanf- tary quarters, which give fairly warm protection from winds. Where sev eral of the animals are kept togeth er it is important to make provision for the weaker ones and see that they are not driven away from their feed by the stronger animals. The quarters should be kept clean and well bedded and occasionally should be disinfected. Lice are to be suspected when the animals get to rubbing and lose patches of hair. Thorough washing with the proper solutions of coal-tar disinfectants will kill lice. It costs money to feed lice, consequently efforts should be made to keep them down. The foals should be out In the open every day that is not stormy; it is harmful, however, for them to, remain out in a cold rain. The foal should be taught to lead and to stand tied during the first winter. Feeds that will promote growth should be supplied. Good, clean clover hay is palatable and slightly laxative. Timothy hay commonly Is fed. Well cured alfalfa hay free from dust is one of the best roughages for growing, but because of its relatively high pro tein content it generally is economical to supplement it with other roughage such as timothy, mixed hay, or corn fodder. Besides lending variety to the ration such a method of feeding alfalfa would offset any likelihood of kidney or bowel Irregularities. Sheaf oats can be used to advantage to sup plement other roughage. The animals Should not be allowed to gorge them selves on dry feed. They should be given only what they will clean up readily, but at the same time enough feed should be supplied. Oats, corn, and peas, preferably fed ground, are suitable grains. Bran, oil meal, or gluten feed will add protein and lend variety. Cottonseed meal should not be fed to foals. Appropriate grain ra- A Standard Bred at a Government Remount Station. tions for the first winter are: Two parts corn, five parts oats, three parts bran, and one part oil meal; or four parts oats, one part corn, and one part bran. Silage should not be fed to foals to any considerable extent. Sliced roots, such as carrots and sugar beets, are ve:-y palatable and have a cooling ef fect on the digestive system.' The quantity of feed generally should be regulated by the appetite, although occasionally the appetite may be too ravenous to be a good indication. The general condition of the colt and the droppings should be observed daily. Usually not over one pound of grain per 100 pounds of live weight should be fed until the animal is two years old. A liberal supply of salt and good water and plenty of fresh air and exercise are essential for the proper development of young horses. Idleness succeeding exercise "will cause constipation. It is often said thaf a horse is made during his first winter. Certainly this is a critical time in the nimal's life, and at no other age will proper feed and atteutlen do so much to make of him a good horse. If stunted during the nrst winter he ! never will gain proper size and shape, I Foals should be changed from dry feed to pasture gradually ana should not be turned on pasture until the grass is old enough not to become washy. Grass is an indispensable fac tor in the economical and proper phys iological development of young, horses. During the second winter the feed . and management should be neariy the game as for the first winter, except that the quantity of feed should be Increased somewhat, the colt tied up in his stall, and handled ; frequently. Education by gentre and careful but firm handling , at this age will save later much strenuous-labor. The. succeeding years are- largely a repetition of those alretfdjr discussed so far as feed and management are concerned,, although' the quantity of feed must be gradually increased as the animal grows. The prime general essentials for the proper .develop-' ment of horses from the yearlhig 6tage until they are put to work are: Fresh air, pure water, plenty of exercise, nutritious, palatable feed in sufficient' Quantity, and shelter from storms.