.. y. i
TFarm] ;
lOPICS
SANITATION WILL
HELP SAVE CHICKS
Clean Brooder House Helps
Prevent Infection.
By T. T. Brown Extension Poultry Specialist.
North Carolina State College.
WNU Service.
Poultry can be one of the most ,
dependable enterprises on the farm, ,
but the birds must be protected
from disease. As more birds are j
raised, and brought into closer contact
with one another, the danger ,
of infection increases.
Moving the brooder house to a '
new location, where it will be on 1
clean ground, will help cut down the
chance of infection. Before it is 1
moved, it should be scrubbed thor- !
oughly with a solution of one pound J
of lye to 15 or 20 gallons of water. .
If the brooder house cannot be
moved, several inches of the top
soil around the house should be taken
up and replaced with clean soil
from an area where no chickens
have raneed durine the nasi venr
or two.
Keep the brooder house clean,
and don't feed anything that will
attract flies, such c? lmtiid milk.
Flies spread tapeworms.
When the chicks are 10 to 12
weeks old, or as soon as they become
well feathered, move them to
summer range shelters where they ,
can range on clean land. ,
It is a good idea to place the (
range shelter on the lower part of
sloping land so that it can be moved ,
up the slope occasionally during the
summer season. If the shelter cannot
be moved, clean it out at frequent
intervals.
The brooder house runs or yards
should be sown to a grazing crop
such as Italian rye grass, wheat,
oats, barley, rye, clover, alfalfa, or
lespedeza. These crops purify the
soil and produce grazing.
Fences on the Contour
Get Rid of Point Rows
Contour farming in a squarefenced
field usually makes a number
of short rows or point rows in
the corners. Many farmers in demonstration
areas are getting rid of
the point rows, which are a nuisance
to cultivate, by rebuilding fences
to parallel the curvature of the contour,
says Charles R. Enlow, chief
agronomist of the soil conservation
service.
One farmer, who had a permanent
pasture adjoining a cultivated
field, added the point rows to the
pasiure ana aaaed some of the pasture
at the upper swing of the contour
to the cultivated portion of the
farm. In the end he had about
the same acreage of pasture and
cultivated land as before. He protected
the grass by not moving
the fence until the grass was firmly
established.
When land next to a cultivated
field has a soil that is rocky, thin,
or unproductive, it should not be
added to the cultivated portion of 1
the farm.
East Front Laying House
An east front laying house is preferred
to the common south front
structure, by the Ohio experiment
station, after seven years of experience.
During ten months of the
year, direct sunlight can enter the
east front and penetrate to practically
the entire interior. On the
other hand, direct sunlight can enter
the south front only during the
winter months, when it is less potent
and the weather is such that
the windows are closed most of the
time.
Along the Windrows
Thin-shelled eggs indicate a lack
of minerals or of vitamin D in the
hen's ration.
i
Wheat raised in Argentina in the
1937-38 season weighed nearly
6,000,000 tons. c
tones ot.uuu acres to produce
the corn required by the Oregon
poultry industry.
Using a magnet from an old tractor
a farmer can remove metal
objects from feed.
Since the composition of eggs is
two-thirds water, a gallon of water is ! i
required to form 100 eggs. j
*
Sleeping sickness among horses
was first recorded in Germany in
1880 and appeared in United States
about 1890.
Some poultry men, with a special
market, have found capons profitable.
The work should be done when
the birds weigh about two pounds.
The Cherokee Scout
WW?I
ps^ who's
news
mm week
By LEMUEL F. PARTON
VT EW YORK.?Mrs. Joseph P.
^ Kennedy has been an effective
social and political ally of both her
lather, former mayor of Boston, and
her husband, am- |
Wra. Kennedy bassador to the
Aida Father Court of St.
and Husband James. But the :
news that, in ac- I
:ordance with her husband's decision,
she presented only seven
American women at court is one ot
ler rare appearances in the headlines.
The 11 engaging Kennedys have
been viewed more or less en bloc In
the news and Mrs. Kennedy has
never been in a very sharp lens
focus.
She was one of the prettiest
oi nosion debutantes, 30 years
ago, a rollicking girl with black
hair and eyes of Irish blue.
Back home from her convent
training, she taught her father
"Sweet Adeline."
He was John F. (Honey Fitz) Fitzgerald,
and in his campaigns he
sang his way to memorable political
fame?riding like a surfboard the
long, lingering "swipes" of the song
taught him by his daughter?"the
flower of his heart."
Joseph P. Kennedy, her childhood
playmate, was twenty-five years old
when they were
f ortune and married in 1914.
Family Grew He borrowed $2,Up
Together 000 for a do
payment on a $6,500
house. Their fortunes grew as
their family, with Mr. Kennedy
president of a bank, in a year or two
after their marriage.
Mrs. Kennedy once told a Boston
drygoods clerk that she bought 200
suits and dresses a year. It takes
a heap of shopping to make a home,
like the Kennedys', and she became
known among her friends as a paragon
of household efficiency comparable
to the one in Solomon's offhand
apostrophe to such skills and
virtues.
Now she is mistress of the
"castle" which was once J.
Pierpont Morgan's home; also
of a beautiful mansion in Bronxville,
N. Y., a huge summer estate
at Ilyannisport, Cape Cod,
and a villa at Palm Beach, built
by one of the Wanamakers.
She is slender and girlish, comely
and vivacious, weighs 115 pounds
and takes size 14
Has Diamond jn dresses. Viona
Potentate net makes her
Might Envy e?wns and she is
envied by other
women (or her magnificent jewels?
notable among them being a ruby
and diamond bracelet which, it is
said, is matched only by the one
the Aga Khan gave his princess.
But she never lets the children
run to unseemly display, holding
them to restraint in regime
and dress. Even without all
these adventitious fixings, say
her friends, she would be an admirable
ambassador's wife, with
her own quite adequate equipment
of tact, charm and intelligence.
?
MAN and boy, this journeyman
has helped process a lot of
explorers' and adventurers' copy
through the news mill. If it was
ghost-written, it had only slick and
synthetic excitement, like Ersatz
pastry, and if it wasn't it was usually
dull. Happily in contrast are
the doubtlessly authentic and personally
written yarns of W. H. Tilman,
leader of the British Mount
Everest expedition, now getting under
way.
These stories from the Tibetan
base camp have a professional ease
and fluency, along
Yarns From with a ring of inMt.
Everest tegrity which
Ring True ?ives? "i^ance
tnai Mr. niman is
really writing them. There is no
ghost on the job here.
Mr. Tilman is thirty-nine years
old, a keen-faced, hard-muscled
Britisher of medium stature.
He has climbed mountains in the
Alps and in Africa, including Mounts
Kenya, Kilimanjaro and Ruvenzori.
This is his fifth expedition to the
Himalayas. The entrants in this
high hurdle event are not youngsters.
N. E. Odell is forty-seven,
F. S. Smythre is thirty-seven and
the others are all over thirty.
Consolidated News Features.
WNU Service
, Murphy, N. C., ThurscU
dizzy dramas?Now pi
/ see this
g. !porter \wxl/
C^?r ' ifpogwacts
last ' j/'AMD 1>A A
v^bu 5 d
WHA T tc
/9 // - jO *
cr. ou.lt on (youd
Place of Fats
Nationally Known Fooc
the Different <
and Shoi
By C. IIOUSTC
6 East 39th St.. I
THERE are, perhaps, more
than any other class of fooi
Some homemakers, consider
try to eliminate them entirely f
impression that foods containi
and for this reason deprive the
and healthful foods. Both?*
points of view arise from
ignorance of dietary facts.
? ?
Fats Are Necessary to Health
Fats have a number of important
functions to perform.
They are a concentrated fuel
food, having more than twice
the energy value of an equal
weight of protein or carbohydrate.
One-half ounce of fat. that is one
tablespoon, yields 100 calories,
and were he able
nvfva to eat it, a man
, : could obtain an enI
^ tire day's fuel from
) jHkipk] three-fourths of a
r?mH r,( f-.t II io
I I interesting to note
| that it would reM
quire nearly eight
pounds of cooked
rice to give the
Iq^H same number of
K^l calories.
In Oriental countries,
where large populations live
in great poverty, fat is usually
scarce and it is necessary to consume
huge quantities of food in order
to meet the daily fuel requirements.
As a result, most of the
people develop distended abdomens.
? ?
Children Must Have Fat
Because fat is such a compact
food, nutritionists agree that for
growing boys and girls, and men
engaged in strenuous physical exercise,
fat is almost essential, if
they are to get enough total calories.
There is also experimental evidence
that at least a small amount
of one or more of the unsaturated
fatty acids must be supplied by
the food if normal nutrition is to
be maintained. And two competent
investigators found, experimentally,
that the presence of fat
in the diet tends to conserve vitamin
B in the body.
Some fats, especially those from
Do You Want to Learn
Hdui to Plan a
lanative Diet?
Get This Free Bulletin
Offered by C. Houston Goudiss
READERS of this newspaper
are invited to write to C.
Houston Goudiss, 6 East 39th
Street, New York City, for a
free copy of his bulletin, "Helpful
Hints on Planning a Laxa
uve uiet.
The bulletin gives concrete
suggestions for combatting
faulty elimination through correct
eating and proper habits of
hygiene. It gives a list of laxative
foods and contains a full
week's sample menus. A postcard
is sufficient to carry your
request.
ly, June 2, 1938
crying?"Dog Race"
f tf M
gct ity
VJELL , I CAN'T HAVE )
ylT A TQ~IV^^^>S5 y
o EAT ar,
*44 TPeicttbel the
? in the Diet
1 Authority Compares
Hooking Fats
rteninqs
)N GOUDISS
Jew York City.
false notions concerning fats
is.
ing them as "fattening" only,
rom the diet. Others have the
ng fat are difficult to digest,
ir families of many delicious
animal sources, are rich in vitamins
A and D, and tats made
front vegetable oils may contain
vitamin E.
? ?
Fat and Hunger
Perhaps the greatest service
performed by fat is its ability to
give "staying power" to the diet?
to satisfy hunger. In this respect,
it directly affects the disposition
and may influence the ability tc
enjoy life.
The shortage of fats in Europear
countries during the World wai
graphically demonstrated how a
deficiency of this class of food!
can destroy the morale of entire
nations.
With supplies cut off or very
greatly curtailed, the warring
countries lound it necessary to ration
fats closely. As a result,
their people were always hungry
and dissatisfied, even when their
actual needs were satisfied. In
this connection, it is interesting tn
note that a slice of bread and butter
or margarine will delay the
onset of hunger longer than a slice
of bread and jam, even though the
number of calories may be the
same.
? ?
Different Fats Compared
As sources of energy, the different
food fats are very similar.
Thus, the homemaker's choice
may be determined by preference,
convenience, economy, and the
use to which the product is to be
put.
The various forms of edible fats
and oils are derived from both animal
and vegetable sources. They
include butter, margarine, lard,
compounds, which are a mixture
of animal fats and vegetable oils,
hydrogenated fats, and the liquid
vegetable oils.
Butter and margarine are used
chiefly as a spread, and it is interesting
to note that the annual
per capita consumption of margarine
is steadily increasing, as
homemakers have discovered that
the use of this less expensive product
releases more money for milk,
fruits and vegetables. Margarine
is interchangeable with butter for
dressing vegetables and in doughs
containing spices, fruits and chocolate.
Its shortening power and
keeping qualities are similar to
those of butter.
Lards, compounds and other
shortening fats are useful not only
as a means of increasing palatability
and food value, but to add
flakiness to baked foods and to
produce a crisp coating which
seals in the minerals and vitamins
of fried foods.
Lard is used chiefly as a shortening
for pastry, and a good grade
will be found to be white and free
from objectionable odors. The
highest grade, called leaf lard, is
produced from the leaves of fat
in the sides of the hog.
When made by a reputable manufacturer,
the compounds prepared
especially for cake making,
for shortening pastry and for
deep-frying, are wholesome, highly
nutritious and give most satis
_
By Joe Bowers
Uoc RACES (THEY'RE
.. I m ^~\OFF .
\ r\MA SHE IK r--^
2FlOOS<RMtH
jpRiNtf yipe
4-KiYi KiO
5 WO BONES I --vy^, 1' |
| CHASe IA1L V-yfZ, | I!
</if 1 LL EAT
Jy THE STEAK
id WHY
Are You
&Wturelyftt ?
You can
REDUCE
Safely-Surely- Comfortably
Send for This Free Bulletin
Offered by C. Houston Goudist
Readers of this newspaper are
invited to write toC. Houston
Goudiss, at 6 East 39th Street,
New York City, for his scicn*
tihe Reducing Bulletin, which
shows how to reduce by the
safe and sane method of
counting calories.
'The bulletin is complete with a
chart showing the caloric value of
all the commonly used foods and
contains sample menus that you can
use as a guide to comfortable and
healthful u right reduction.
factory results. They are a most
economical form of shortening.
? ?
Digestibility of Fats
Because of their ability to retard
digestion somewhat and thus
give satiety value to a meal, the
| impression has grown up that fats
i are "difficult" to digest. This re|
suits from confusing the length of
i time required for digestion and
the completeness with which a
t food is digested.
: When "digestibility" is regard>
ed in the popular sense of the ease,
comfort and speed with which the
j digestive organs carry on their
I work, it is conceded that fats in
general retard the secretion of the
gastric juice and thus cause food
to remain longer in the stomach.
On the other hand, most fats
have sueh a high coefficient ot
ngcMiuiiii.v, nia l under normal
conditions only about one-twentieth
of the fat eaten escapes digestion.
Experiments indicate, for example,
that the coefficient of digestibility
of oleomargarine is
07.55 per cent.
It is sometimes erroneously
stated that pastry is indigestible.
This statement is without foundation,
provided the pastry is made
from a high grade shortening and
is properly baked. Similarly, fried
foods come in for a great deal of
criticism that should not be
charged to the use of fat, but to
incorrect methods of cooking. If
food is properly cooked in fat that
has a high smoking point, there
will be no opportunity for decomposition
products to develop.
? ?
How Much Fat?
Nutritionists have ample evidence
that health is best served
when 30 to 35 per cent of the total
energy value foods is provided in
the form of fat. This will include
the fat of meat and the fat used
in cooking the many delicious fried
and baked foods which make eating
a pleasure.
ffl WNU?C. Houston Goudiss? 1938?13
| KILLS INSECTS I
i ON FLOWERS FRUITS i
I VEGETABLES & SHRUBS I
I Demand original Mealed I
I bottles, from your dealer I
Good Merchandise
Can Bt CONSISTENTLY Advertittd
BUY ADVERTISED GOODS