Newspapers / The Alamance Gleaner (Graham, … / May 6, 1926, edition 1 / Page 1
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THE ALAMANCE GLEANER VOL. LII. In in" Woman of Luxemburg Tying Vines. (Prepared by the National Geographic Society. Washington, IX C.) LITTLE Luxemburg, in an easily accessible position between France, Germany and Belgium, receives, nonetheless, scant at tention from the army of tourists that marches through its larger neighbors. And perhaps the casual tourist, hardly pausing on his hurried way from steamer to steamer, would find little to interest him in tfce small state. The land is like the people. One must truly fraternize with it. After a first motor rKde in the country one is like ly to be disappointed. But let him take his time tramping and cycling hundreds of miles more and he will probably enjoy them all. The grand duchy has an area of 900 square miles, marked down from four times as many, and a population of 270,000, also much below the maxi mum of former days. For ages the city of Luxemburg was an inland Gibraltar and a mighty for tress. It prepared for war aqd got it. Raise and raze was the constant game. In 1867 the fortress was dismantled. This was no blow to the pride of the people. Far from it. The guard that - marched out was Prussian. Not only was the erstwhile forbidding city now open to all, but it began to grow out ward. Reantlful parks, laid out by the man who made a floral paradise of the Casino at Monte Carlo, have taken the place of the old fortifications. The Adolphe bridge, spanning the gorge of the Petrusse, makes the ap proach to the former fortress too sim ple. What from the encircling gorges • s still a Gibraltar becomes merely an other bit of plateau, which one reaches from the station without any perceptible climb. One may enter Luxemburg In a limousine without realizing what a commanding position the former fortress holds. In and About the City. Within the town, the cathedral Is N>e most Important edifice. The Renaissance entrance Is ornately dec orated with fierce lion heads, cherubim "id saints. The Interior, whose shad owy distance ends In the wonder-work ing Maria Consolatrlx, which makes Luxemburg another Lourdes, conveys io Impression of unity. A feature which links the capital with its state Is the open-air market In the Place Gulllaume, where dog-drawn carts are seen and where vegetables ar '" snl 'l from a combination of haby- r arriiig(. chassis and hand-built hody which the women wheel in from the country or the station. Luxemburg has lovely roses and ex ports new varieties to many lands; but ipse beauties lack such a setting as • v " ve t lawns of Portland or of the in the valley gorges wrlth ap°und the base of the capital are e Industrial suburbs, devoted to mak ? idoves, cloth and beer. Beside e streams, which only a poetic fancy ca, l crystal, the women launder '' ° Ws cloth with that old-world I n "' nt; which knows that even wet "dry is lighter to cnrry than suffl «u water, and a light lunch, light either an,J sun,l Sht lighter than lilac tlle ' r season ' white and purple and S oTer}mn £ the narrow streams a] "Circular arches are complet- I *hr,r ' rc,es below precipices over half f i e ' Ke - "ke some adventurous, Peers schoolboy, the city What the Sokol is to Czechoslovakia and the singing hands of Esthonla, the Roman Catholic church Is to the Grand Duchy. It Is the chief unify ing force in a land whose non-Catholic elements are negligible. During the Octave, now extended from eight to fifteen days, each church body In the Grand Duchy assembles, finds band and banners, and goes to the capital to honor the wonder-working Virgin and beseech her aid. The two great rfnnual celebrations are the Octave procession in Luxem burg, the fifth Sunday after Easter, and the Dancing procession Echter nach on the Tuesday of Pentecost. No photographs can suggest the color and scope of the Octave proces sion, in which thousands of simple folk, mostly in black, chant their litanies; in which bright banners, car ried in the line of march, vie with those hung across the narrow streets; In which facades of business blocks are so hidden behind rows of Christ mas trees that one almost fnncies him self in some woodland path and sus pects that a large part of the refor estation service consists in growing pine trees for the church; In which red and white, gold and shlmmery blue, shot with silver, give a gorgeous ness to the dignitaries. The Dancing procession at Echter nach Is unique. It started as a re ligious dance, but whether Christian or pagan one cannot now say. Once, without just excuse, It was not held, and the foot-and-mouth disease, from which the land Is seldom entirely free, ravaged the cattle. Each year the dance attracts more and more visitors, •but is losing Its character. Few danc ers n\v use the conventional three steps forto«sl, two back, which gave this processlonStSPecullar quality. Many Beautiful Places. There Is no outstanding beniUy spot In the grand duchy. Each cherished scene has its champions. Thelwhole Is greater than any of its parts; the state more lovely than any site wlth- In it. I Vianden, with Its fine ol| ruin; Clervaux, with Its picturesque thateau going to the dogs, geese an.# goats, and its Benedictine abbey luxuriously growing on the heights; Remich, through which the Romans were first to enter and last to leave; Mondorf, whose waters cure everything but baldness; Berdorf, where the care taker sweeps aside the skirts of a Christian altar, lets down a poly chrome panel depicting Biblical scenes, and reveals the naked limbs of Fler cules and Apollo, the draped forms of Tuno and Minerva; Jungllnster, with Its fine frescoes and funerary stones in the village church; the Mullerthal, where summer visitors in tulle and lace taunt the savagery of the coun trywide and a queer old character. In an AnAlean army shirt, strikes a photographic pose every time an auto stops- Diekirch. known for Its en virons whose brewery overawes Its schools and churches; Esch-sur-Sure. with Its crimson geraniums hung In brlKht-green baskets against salmon plnk walls-all have their devotees. Throughout the country the women work In the fields, wearinu' Just such sunbonnets as onr mothers wore. Young children are takeri out Into the open, sometimes In a basket strapped to the mother's back. During the day the towns are almost deserted. I CThe Kitchen I Ij Cabinet jj c000r000003003000000000000 (©, 192€, Western Newspaper Union.) A clear soup,. a bit of flsh, a couple of entrees and a nice, little roast. That's my kind of a dinner. —Thackeray. SUMMER FOODS With the markets teeming with all kinds of fruit and vegetables and the housewives efficient In | canning greens and foods I from the gardens, one may expect to be as healthy in the spring as at any other time of year. We take our blood tonics in the form of fruit and vegetables. However, with the warm summer days comes a muscular relaxation which reacts upon the digestive tract as well as the whole body and It needs to have its taskS lightened, so we les sen the food and serve the lighter forms. Foods rich In fat such as pas tries, cakes and various rich sauces should be partaken of In moderation. Protein foods which furnish the heat should be cut down and more of 'the succulent fruits and vegetables form the bulk of the food. In warm weather the housewife must plan more accurately not to have much left-over food, for spoilage will occur in a few hours In protein food, making It unfit to serve. When very warm, a cold drink in the form of a plain soda, lemonade or phosphate Is much less harmful than sundaes and rich Ice creams. When taken at the end of a meal these frozen dishes are not considered harm ful. It Is wise when planning foods for hot days to have one hot dish (If It is a drink), as a too radical change in diet cannot always be borne. If one's dinner is eaten at noon, the night meal should have at least one hot, simple supper dish, such as milk toast, a soup, macaroni and cheese or a bread and cheese custard, made by spreading bread with butter and cheese, then covering with custard, using an egg to a cupful of milk and a kit of salt. Bake as usual. Cheese Is one of our most valuable foods and one highly concentrated; it is the Ideal food to serve In warm weather In vari ous ways. Blackstone four ta -blespoonfuls of mayonnaise and thick cream whipped, two tablespoonfuls of chili sauce, two tablespoonfuls each of tomato catsup and vinegar and a ta blespoonful of finely minced roquefort cheese. Serve on head lettuce. Fruits which excite the appetite be cause of appearance and flavor are used for breakfast, and sweets are used as a finish to a meal. A good reason for never allowing children to eat candy or sweets before a meal Is that It dulls the appetite and they re fuse to eat the food they should. A bit of candy after a meal Is often bene ficial, but served before Is pernicious. Salads and Salad Making. Salad making is an art which may be expressed In attractive color combl way serve the ordinary foods. Almost any food that is edible may be combined to make a salad, yet we would avoid combining foods which do not harmonize. Carrots, potatoes, turnips anfl beets are usually cooked before using In a salad, yet with carrots, grated fresh, mixed with celery, onion and nuts, one has a very pleasing salad. When a salad Is to provide the main dish of the meal it should be carefully considered. Salmon, shrimp, tuna, chicken are all good salads for the main dish. An arrangement of a salad as well as Its garniture Is most Important. Who has not refused to eat a dish which had an unattractive appearance when it was perfectly good and whole some. The eye being the first organ of digestion, the perfection of combi nation and flavor amount to but little if the salad has been carelessly pre pared. When such firm vegetables as pota toes are used In a salad, the dish will not i»e well seasoned unless the salad has teen marinated with either French dressing" or a thin salad dressing for several hours. CiKumbers make delightful salad combinations with other vegetables. The red radish, unpeeled or cut Into tulip forms, makes pretty decorations which have a double attraction, being edible. ■ 7VW GRAHAM, N, C., THURSDAY, MAY 6, 1926. Sweet Clover Is Best for Forage More Valuable for Pasture and Green Manuring Than for Hay Crop. (Proparol by the United State# Department of Agriculture.) The recent sudden Increase in the growing of sweet clover In the north ern United States has brought many inquiries to federal hay Inspectors and to hay dealers regarding the marketing of baled sweet-clover hay. The acre age of sweet clover available for har vesting this year Is the largest ever known, while the heavy plantings that were made this spring will result in sweet clover being one of the leading forage crops in the country in 1927. Most of this sweet clover will be used for pasture or for plowing under. Some of it however, will be cut for hay, and the surplus above farm re quirements will be offered for sale. Hay Not In Favor. Sweet-clover hay Is not held in high favor in the leading hay markets and dealers report much difficulty in dis posing of the sweet-clover hay con signed to them. The United States Department of Agriculture reports that no official standards or grades have been established for sweet-clover hay and that no such grades are con templated for the Immediate future. The very evident lack of market In terest in sweet-clover hay is due to the fact that hay from this crop hereto fore offered for sale has been of very low quality and of poor condition. Practically all of It has consisted of an unattractive mass of coarse, woody stems, almost devoid of leaves and fine stems, often badly weathered or moldy, and obviously of low feeding value. The principal buyers of legume hays, including the clovers and alfalfa, are dairymen, and these demand hay that Is fine-stemmed and leafy, sound, and of good color and of high palatablllty and feeding value. Sweet-clover hay may be so produced as to have all of these characteristics, but the type of hay usually placed on the market Would be largely wasted If fed to dairy cows. Most buyers will not consider it even for bedding. Cause of Poor Quality. The cause of the poor quality of sweet-clover hay lies partly In care lessness in harvesting and partly In the nature of the crop Itself. Sweet clover Is a biennial plant, making a moderate growth the first year and a very large and rapid growth the sec ond spring. . Most of the hay is made from the second-year crop. When har vested at the right time this second year sweet clover will make very good hay If properly cured, but the curing and storing of sweet clover so as to obtain good quality hay Is very diffi cult. The harvesting must be done Just as the flower buds are forming, and the Interval during which this oc curs Is usually not more than three or four days. If cut too early the crop Is too succulent and almost Impos sible to cure without spoiling. If cut ting Is delayed until the flowers ap pear the stems become overripe. Such stems are coarse and very fibrous and dry so slowly In the swath that most of the leaves wither and fall off before the hay can be put into the barn. If SOME VISIBLE SIGNS OF BINDER TROUBLES OUTLINED BY EXPERTS Nebraska Experts Give Few Good Pointers. According to farm machinery ex perts at the Nebraska Agricultural college, a careful observation of the following "lfs" will secure better op eration and less trouble: 1. If the machine travels with a Jerky motion, main drive chain Is too loose or It may be dry. Try a little oil on It. 2. If the slats rip off the canvas, the elevators' are not square. 3. If the knotter hook Is rusty and rough, it will not work properly. Pol ish it with fine emery paper. 4. If the binder attachment is not timed properly, it will not work. Some binders are timed in as many as five places. 5. If the knotter hook does not turn far enough to close the fingers on the twine, 'no knot will be tied. Look at the knotter pinion. It should not be worn. 6. If the twine slips through the cord holder, the twine will be pulled out before the knot Is tied. Adjust the cord bolder spring. It should take 40 pounds to pull'the twine from the disk. 7. If the disk does not move far enough, the knotter hook grasps only one cord, hence a loose end band. 8. If the needle Is bent or out of shape, there will be a loose end band. the sweet clover Is stacked or placed In the mow at that stage of curing when the leaves are clinging to the stalks, the stalks will be so sappy as to start a strong ferment that often turns the hay musty and moldy. Un fortunately, the harvesting usually comes at a season of frequent showers and at a time when farmers are too busy to watch the sweet clover closely. As a result very little second-year sweet-clover Is saved in good con dition. Recent Investigations have disclosed, furthermore, that second year sweet-clover hay, which for any reason has become spoiled. Is likely to cause severe and often fatal poison ing of cattle. The trouble Is thought to be due to a fungus or mold which develops on the inside of the hollow stems. All of these conditions may be im proved somewhat by planting the yel low sweet clover or one of the early white varieties, like the Grundy Coun ty, Instead of the common white spe cies. In general, however, second-year sweet clover hay is being looked upon with Increasing disfavor. Although it may be used In an emergency for home-farm use it should not be cul tivated to compete with alfalfa and red clover as market hay. First-Year Cutting. A good word should be said, on the other hand, for sweet-clover hay cut the first fall following a spring plant ing. In a good season and on moist soil one and sometimes two cuttings of ex cellent hay may be obtained in August and early September. This hay is fine-stemmed and leafy, of flrst-rate appearance and feeding value, and comparable In every way to good al falfa hay. In fact, it has been offered on one market as "near alfalfa.'* The only objection to first-year sweet clover hay Is the grain stubble which it may contain, if the seeding is with a nurse crop. This can be avoided by planting the sweet clover alone or by cutting it higher than the stubble. Cutting should take place not later than the middle of September, since much food material In the stems and leaves. In cluding the valuable protein, is car ried to the roots in late fall for stor age over winter. The value of sweet clover for pas ture and green manure Is very great In these respects the crop Is unex celled. The utility of the crop for hay Is doubtful, especially for market hay, when It must compete with such well kiu>wn legumes as alfalfa and red clwer. Pack in Light Room Always pack eggs In a light room. This allows for the detection of any that are thin-shelled or have cracks. Eggs are sometimes found which have shells that were cracked before they were laid. They have been partly re paired but the cracks still show. An egg ob this kind Is easily overlooked in a dark room but may be seen In the light It pays to pack a uniform product. If there are two grades, keep the good and the poor separate, otherwise you may get the low price for all of them. The needle Is of malleable iron and may be- hammered back to shape. 9. If the twine Is pulled from the hook before the knot Is tied, try the knife, It may be dull. .10. If you wish to change the size of bundles, do It with the bundle-slzer spring, not the tension or compress spring. How Are Calves Raised Profitably for Market? Many farmers think that at the pres ent price of milk and veal. It does not pay to produce veal, therefore, many calves are "deaconed." On the aver age it will take ten pounds of milk to produce one ,pound of gain in a calf. If milk is $2.00 per hundredweight then every pound of gain costs 20 cents. If It were not for realizing on the original weight of the calf, every pound of veal would be produced at a loss. Suppose a calf weighs 75 pounds when It Is born, and by feeding it to marketable age you increase its weight to 150 pounds. You have in creased its weight 75 pounds, and it has taken at least 150 pounds of milk, worth sls. You sell the calf for 14 cents a pound, or s2l. You have real ized $6 for the original weight of the calf, less the expense of feeding and the cost of marketing, for had you "deaconed" the calf you would har* received nothing for the carcass, ex ront nnsaihlv !iO i I'llla foil th« Attractive and Well Arranged Home of Eight Rooms for Large Family First Floor Plan. By WILLIAM A. RADFORD Mr. William A. Radford will answer questions and give ADVICE FREE OF COST on all problems pertaining to the subject of building, for the readers of this paper. On account of his wide experience as editor, author and man ufacturer, he Is, without doubt, the highest authority on the subject. Ad dress all Inquiries to William A Rad ford, No. 1827 Prairie avenue, Chicago. lIL, and only Inclose two-cent stamp for reply. In spite of the vogue of small com pact houses, there are still many fam ilies which require a rather large house, one which has a number of bedrooms and plenty of space for the large family. But even such a family wants as compact an arrangement as is possible In order that the care of the house may not Involve too great an amount of labor and the construc tion cost may not be too great An unusual amount of space is available In this eight-room house, and it Is conspicuously well arranged. There Is an entrance from the grade level porch' directly Into the living room, but a second entrance at one side opens into a reception and stair hall from a second and smaller porch. The living room and dining room ex tend across the front of the house. Back of these are service arrange ments. These include the kitchen with a large serving pantry, separated from the dining room by a short hall, and the maid's rooip with separate bath. The latter rooms are also sep arated from the kitchen by another short hall In a most satisfactory manner. In addition to a closet In the maid's room there is also a closet in the ad joining hall, a small closet off the kitchen, and a coat closet in the re ception hall. Besides the large serv ing pantry there Is a smaller pantry for the refrigerator off the kitchen, and of course a rear entrance through an entryway. The stairs lead from the reception hall to a central hallway on the sec ond floor. Here we find four full -Becond Floor Plan. sized bedrooms and two bathrooms. The provision of closets on this floor la most complete. Each of the three bedrooms has a lurge closet while the fourth bedroom has two closets. This latter room la also provided with an attractive window seat and opens into one of the bathrooms. This bathroom may also be reached from it. m.. -d ***** l. i. NO. 13. is still another closet while a Itnm closet Is provided In the second bath room. Each of the bedrooms has windows on two sides and excellent cross ven tilation is possible. While all are of good sire, one Is an exceptionally large bedroom, measuring 16 feet 11 Inches by 22 feet 3 Inches, and tfes seconj} bathroom opens off this lares bedroom. A conspicuous and important fea ture of this home Is the ver j com plete electric wiring which has been provided. It is truly an electrical home, lights being provided at every desirable point even to those the closets. There are also convent- BUWWT ence outlets to care for all the elec trical appliances which are consid ered almost a necessity in the mod ern home and which do so much to relieve the labor of housekeeping. In exterior appearance this home gives an impression of strength and permanence, not only because of the low foundation line and the roof lines, but also because of the solid pillars which support the porch roof. This roof is formed by the overhang of the second story, but heaviness Is avoid ed by the use of the dormer on the second floor. In finish the walls are of stucco up to the second floor, and above they are of shingles laid wide to the weather. The chimney, too, Is of stucco fin is as are also the porch pillars. Don-, ble hung windows have been used and the upper ones are equipped with shutters which add much to the gen eral effect. With the background of trees and the well-planned planting of shrubbery, the whole effect has been enhanced, demonstrating the Im portance of the landscaping as the finishing touch to the well-planned home. Concrete Forms Spruce and Norway pine are accept able for making forms. for concrete and are reasonable In cost For form work which requires great precision, such as window-sills and lintels and other pieces of ornamental concrete, white pine will be found the best lumber to use. Slip-Proof Tile Stair tile that Is slip-proof should be used wherever hard service la called for or there Is flip ~ 1
The Alamance Gleaner (Graham, N.C.)
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May 6, 1926, edition 1
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