Jml News And Views Of Interest To Randolph Farmers
Extension Dept.
—Conducted by—
E. S. MILLS APS, JR.
County Agent
Poultry Sale
There will be a poultry sale held
at the creamery grounds in Asheboro,
next Wednesday, October 24th. Time
8:00 a. m. to 2:00 p. m. Prices as
follows:
Heavy Hens . 13c
Leghorn hens . Hc
Chicks, 1 1-2 to 2 1-2 lbs. 15c
Stags . !9C
Old Toms . l°c
■Roosters . ®c
Turkeys . l'c
These prices are a little better
than thev were in our last sale. 1
do not know what the market is
going to do, but 1 expect that you
had better move all old hens that
have gone out of lay, that you do
not plan to carry over as breeders.
You will notice that the weights on
chicks run from 1 1-2 to 2 1-2 lbs.
This means for young chicks and
not old chicks that have been stunt
ed that are still light in weight
In other words it means chicks that
still have a soft breast bone. Stags
means young roosters between the
chick age and roosters, or before
their spurs start.
Treat Seed Wheat
Before seeding your wheat this
fall, be sure to treat it for smut.
The cost of this treatment is very
small in comparison with the risk
you run in seeding wheat without it.
The most approved method of treat
ing is the copper carbonate dust,
at the rate of 2 ounces of the dust
to each bushel of wheat. The best
way to dust the wheat is to make
a hole in each end of a barrel and
run a pole through it. Then, cut n
door in the side for putting in the
wheat. You can then put a ham he
on the pole like a well windle-s or
rotate it by hand. The rotation should
he thorough in order to be sure
that all grams come in contact with
the dust. While going through the
treatment, place a rag over the
mouth ami no.-e to prevent breath
ing the dust, as it is very nauseat
ing, if it is inhaled. Be sure not
to treat more wheat than you will
plant, as the treated seed is not
fit for flour or for feeding purpo
ses. This treatment, however, stim
ulates germination, while some of
the other treatments retard germi
nation.
I'se Pure Seed
Wheat yields are low enough at
best, so be sure to use the very
best seed that you can get. There
are several men in the county that
have pure strain wheat of high pro
ducing varieties. Kedheart' and Leaps
Prolific are the two varieties in the
county that have been certified. This
gives you the assurance of getting
a pure stfain of wheat and also
wheat of known germination as all
certified seed carries the germina
tion on the bag. If you do not know
who has this wheat, if you will get
in touch with me 1 will be g!i i to
give you the names of parties hav
ing such wheat.
1 would like to say this in regard
to the Redheart wheat. It is one of
the best yielding varieties that I
know, having produced as high as
45 to 50 bushels per acre here in
the county on actual test. Also, it
is a very hard grained wheat and
for that reason is in demand at all
mills, as it will produce more flour
per bushel.
Growing Mushrooms
For Use In Home
">• Is Very Profitable
Mushroom growing offers the home
grower an opportunity to supply his
table with fresh delicacies in winter.
By spending a little time and care,
the gardner can provide his table
with mushrooms in January, Febru
ary and March, says Dr. W. C.
Coker, professor of botany at the
Chapel Hill unit of the University
of North Carolina.
Mushrooms grow best in cellars or
basements where the temperature
does not go below 55 or above 65 de
grees. Stables which are protected
from the weather are suitable, Dr.
Coker says.
Horse manure from well-bedded
stables makes the best soil for grow
ing mushrooms. The manure may be
spread in beds about a foot thick.
Fifteen-inch boards stood on edge
will serve to box the bed in. If
desired, beds may be made and plac
ed in tiers one above the other, with
20 to 24 inches clearance between
each bed.
The manure should be cured by
placing it in piles three or four feet
deep, covering it with cloth, and al
lowing it to ferment. The manure
usually requires about 15 days to
cure. To prevent overheating while
fermenting, it should be forked over
every day or two and made into a
new pile. After curing, it is ready
for the bed.
Cultivated mushroom spawn for
pldhting may be obtained from seed
dealers in the form of dried manure
bricks. Break the bricks into pieces
about two inches in diameter and
plant eight to ten inches apart and
two inches deep. After packing the
manure firmly, cover the bed with
straw. A week later, remove the
straw and cover the bed with an Ihch
of loamy soil. The beds should be
sprinkled with water occasionally, but
not enough to wet them.
The mushrooms ere ready to pick
when the gills beneath the umbrella
portion are a bright pink color! They
remain good until the gills are dark
brown or even black, provided they
Randolph Likely To Have
A Cooperative Exchange
All I know is by word of mouth,
but it is voluminously rumored (and
with some degree of authority) that
Randolph is likely to be favored with
a cooperative exchange, located in the
fair city of Asheboro. The object of
this exchange is cooperative buying
and selling: the only sensible system
of marketing for the farmer. By this
method we can have the advantage
of buying in larger quantities—lower
prices; and cooperative selling—elimi
j nating the enormous profit in vogue
of the middle man or men as the j
I case may be. It narrows itself down j
! to this: the farmer pays out less
I money; receives more for what he
' sells, giving a greater net income.
Of course this evokes multitudinous
questions. Would such a system be
a success? Turn such a proposition
over in your own minds. The rea
sonableness of it is evidence of its
success. This is far from a now
idea. It has been tested many years
in many counties in many states and
has been found to be very successful.
1 am for it—“teeth and toenail.'’
Yet this should be said: The cus
eess of any organization is largely
dependent on its leader, and the
i leader is the one who should be
j chosen with much cure.
Who would own this exchange?
: The farmers of Randolph county, by
' purchasing shares of small denomi
| nations. It is ours and we will not
j only have the advantage of collective
buying and selling, but will receive
j at the end of each year (after the
cost of operating such an organiza
tion has been extracted) a dividend
j worked out on a percentage basis
based on the amount we have bought
| and sold, this dividend known as a
patronage rebate.
May Secure Food
From Oct. Garden
Says E. B. Morrow
A number of vegetables can be
planted in October and cultivated;
through the winter so as to keep the
family supplied with fresh green
food at all times.
Kale, mustard, spinach, turnips,!
collards, and onions are some of the
old stand-bys, says E. B. Morrow,
extension horticulturist at State Col
lege.
Kale gives a change from collards
and turnip greens, he said, and spin
ach can also be grown more exten
sively than it has been in the past.
He recommended Curled Scotch Kale,
Southern Curled Mustard for their
attractive appearance and edibility,
although they are not quite so hardy
as some of the other types.
The storage of vegetables for win
ter use is also important, Morrow
said. Sweet potatoes and pumpkins
keep best in a moderately dry place
at a temperature of about 50 de
grees. These conditions are best sup
plied in a sweet potato storage and
curing house. The potatoes must be j
lug before frost and handled careful- ;
ly to avoid bruises if they keep well.
Cabbages, celery, beets, carrots,
parsnips, turnips and Irish potatoes j
keep best at cool temperatures and in j
a moderately moist atmosphere.
Pitts, hills and cellars afford good
places to keep these crops, Morrow
pointed out.
Onions and other bulbous crops
keep best in cool temperatures and
! a relatively dry atmosphere. Onions
i keep best when stored in slatted
crates in order to provide for better
j ventilation. The temperature should
! be kept just above freezing when
| possible, but never allowed to go
below.
“Good Old Days” Are
Reviewed By A&P
Anniversary Kitchen
Article Contrasts Modern Meth
ods Of Culinary Art With
Those Of Grandmother
A housewives’ revolution would be
caused by a return to the good old
days, declares the A&P Kitchen, re
viewing those “good old days” on
the occasion of the seventy-fifth an
niversary of The Great Atlantic &
Pacific Tea Company, celebrated dur
ing the month of October. Throwing
the spotlight of interest on the pro
gress in feeding a nation during the
last seventy-five years, the A&P
Kitchen found these to be some of
the difficulties our grandmothers had
to face in feeding their families.
If grandmother wanted to be sure
of serving grandfather a steaming
hot cup of freshly roasted coffee for
breakfast in the 1850's and 1860’s,
she had to roast it and grind it her
self. That’s what everyone had to do
then. For breakfast cereals all grand
mother had to do was to buy a
basket of wheat, cook a quart or so
on the back of the stove for two
days until it was soft enough to
chew.
In those days, away from the sea
coast the only seafood obtainable was
salted. It came in two forms, dried
salt fish and pickled salt fish. The
dried salt fish were just dandy if
you had enough time to soak them
for a day, and if you had enough
time to change the water often.
Soap was not something that
grandmother could just order a dozen
bars of at the local store. She saved
her wood ashes and grease drippings
for months and rendered them into
a soft jelly-like mass then known
as soap.
Flavoring extracts did not come in
neat bottles in the 1860’s. Grand
mother had to buy a vanilla bean,
or carefully save her orange and
lemon peel for months and soak
them in brandy, and in the short
In other words we sell them our
exchange our produce receiving the
market price on date of sale; also,
pay market price for our produce
when we purchase same. At the end
of each year when all has been
checked up, expenses paid, the pro
fits will be divided with each one
who has bought and sold them the
organization. Everyone knows there
are profits to be had out of such
operations. Otherwise there would
be no merchants, nor other middle
men who go over the county buying
from the farmer; taking his profit;
selling such goods to merchants who
take their profits before handing it
out to the consumer. We have en
tirely too many human parasites who
accumulate fortunes because they are
allowed to pay the price they desire
to the farmer for his produce; then
charge the price they desire to the
consumer when the latter makes his
purchase. In other words they have
the “Bull by the horns,’- and this
particular bull has horns at both
ends.
Whether or not this rumor I men
tioned in the outset becomes a reality,
certainly we farmers should get to
gether and organize a system of co
operative marketing and selling.
There is nothing we need more. It
wdll not only benefit the farmer him
self, but will also benefit the con
sumer as well—giving the farmer
more money for his produce and the
latter more produce for his money.
At a later date when I have more
facts at hand I will go more fully
into this proposition. In the mean
time, think it over. Most of all
think seriously of the one who would
be chosen to head such a movement.
-^T. M. CAXOY.
time of a month she had vanilla ex
tract or orange or lemon extract.
! Hominy was another favorite of
[late 18(i0's. For hominy a bottle of
strong lye was kept on the pantry
shelf. This bottle of lye, plus an
iron kettle full of water, plus some
shelled corn, plus a clay’s soaking,
plus repeated washings, plus cooking,
produced hominy. Simple, wasn’t it ?
| Meat, however, was different. If
grandmother bought fresh meat she
[got it fresh. Very fresh. It was not
[ aged in a refrigerator as good meat
is now. It was alive in the morning
and grandmother bought it that day,
or the next, because there were
mighty few refrigerators even after
the packers in Chicago learned how
to ship refrigerated cars of meat in
the 70’s. The only ice machines they
had were ponds and a prayer for
cold weather; and that didn’t work
so well in the south. Though it is
rumored that in 1871 an ice plant
was built in New Orleans, from
which ice was even imported into
the north.
The great change in the food buy
ing habits of the nation came in the
1890’s. Cities were growing. The
tempo of life quickened. Housewives
no longer wanted to spend hours and
even in some cases days preparing
a single dish or a meal. In response
to this demand changes in food sell
ing habits appeared rapidly. Fully
automatic can-making machinery
j first appeared in 1885. Thereafter
canned foods became an important
I part of the grocery business. Break
fast cereals were invented that came
ready to serve. Oats for oatmeal
j first, then gradually the myriad
wheat and corn cereals that one sees
i today. Rectors’ restaurant which
opened in Chicago in the 1880’s prov
ed to a disbelieving world that oys
ters packed in ice could survive a
trip to Chicago. Home soap-making
disappeared overnight before a su
perior manufactured product. Every
one of the 200-odd A&P stores be
gan to carry extracts in response to
demands of the customers.
By 1901 the changes progressed
far enough for the Ladies’ Home
Journal to write, “In these days you
can buy almost everything partly or
wholly cooked.” However, the develop
ment of ready-to-eat foods, that so
excited the ladies of 1901 was hardly
the beginning. Growth since that time
of food preparing technique plus
growth of well organized distribu
tion systems not only made prepar
ed foods available to everyone, but
also fresh fruits and vegetables and
good meats available the year round
at low cost and made the modem
meal a matter of minutes not hours.
Sian ir
Slang is popular but unauthorized
language, usually inelegant. Slang
has been defined cleverly as vigorous
outlaw language.
World’s Chemicals
About 15 per cent of the world’s
chemicals are manufactured in coun
tries which in 1913 had no important
chemical manufactures.
Friends Church In Ohio
There are more representative
branches of the Friends church
(Quakers) in Ohio than in any other
state in the Union.
Goose Ignores Water
Hawaii has a species of goose that
never goes near water except to
drink, yet has web-feet like its an
cestors and present-day relatives.
Fog Sailors’ Worst Eenemy
Of the six dangers of the sea, fog,
fire, icebergs, storm, rocks and
shoals, sailors reckon fog as far their
worst enemy.
Removing Freckles
Maidens of the seventeenth century
were worried about their complexions
and for the removal of freckles were
advised to wash their faces in the
wane of the moon with elderflower
water.
Quantity Recipes of Quality .
AFTER THE lazy summer lull, church and club activities begin to
pick up with new fall zest. Members whose enthusiasm was worn
threadbare at the end of the spring rush, return from their holiday
trips full of energy for the new year’s work. Eagerly they plunge
into their fall activities, not the least of which are the countless
pleasant dinners that women’s organizations are wont to give to raise
funds for the new season, or just to get together again. So often,
though, it Is difficult to plan a budgeted meal for a large group of
people. Recipes for six do not always multiply successfully, and
dishes that are delightful when served for a small family, often are
quite impractical for a big group. So it will be with considerable
relief and confidence that club women may turn to these reliably tested
quantity recipes for their fall dinner parties.
Tomato Juice Cocktail
Ham Baked with Barbecue Sauce* Candied Sweet Potatoes
Quick Cole Slaw* Hot Biscuits
Ice Cream Fruit Cup Cakes*
Coffee
Porcupine Beef Balls* Whipped Potatoes
Celery Curls Stuffed Spanish Olives
Sunset Salad* ^ Hot Buttered Rolls
Fruit Cup Cookies
Coffee
(•) Indicates recipes given below.
Ham Baked with Barbecue Sauce
i (serves SO)—Soak 2 hams, weigh
ing 10 lb?, each, for 3 or 4 hours
or overnight in warm water to ex
| tract salt. Drain. Add fresh water
and boil slowly until tender, about
S’-j or 4 hours. Remove from
water, place in roasting pan, cover
with barbecue sauce and bake in
a moderate oven (350° F.) until
thoroughly cooked (11-2 to 2 hours)
basting constantly with the sauce.
Barbecue Sauce (serves SO)—
Chop 2 large onions and 2 cloves
garlic very finely. Add 1 cup
Tomato Ketchup, 1 cup Worcester
shire Sauce, 1 large can Cream of
Tomato Soup, 1 cup Pure Cider
Vinegar, 2 tablespoons butter, 2
tablespoons sugar and % teaspoon
pepper. Pour over hams.
Quick Cole Slaw (serves SO)—
To 2 gallons finely shredded cab
bage 2'i tablespoons sugar,
2 j tablespoons salt and 1 teaspoon
pepper. Mix 1 quart Mayonnaise
with 1 cup Pure Vinegar and pour
ever the cabbage. Add 6 chopped
green peppers ar.d 1 teaspoon
onion juice. Mix thoroughly and
sc rve on crisp lettuce leaves.
Fruit Cup Cakes (SO cup cakes)
.—_.ft 6 cups pastry flour (sifted
once before measuring), add 3
teaspoons baking powder and '14
teaspoon baking soda, and sift to
gether once. Cream 1 cup butter,
add 21a cups sugar and cream
together thoroughly. Add 6 well
beaten eggs. Add flour alternate
ly with % cup sour milk. Add
3 cups Mince M at and 3 teaspoons
vanilla and mix thoroughly. Pour
into greased muffin tins, filling la
full. Bake in a hot oven (400° F.)
for 20 minutes. (May be baked
in oblong baking pans in moderate
oven (375° F.) for 45-50 minutes.)
Porcupine Beef Balls (serves SO)
—Combine 8 lbs. ground round
steak, 1 qt. uncooked rice, 2 table
spoons minced onion and 2 table
spoons salt, and mix thoroughly.
Form into small balls. Place in
Mileage Hints
By J. F. Winchester, S.A.E.
Supervisor of Motor Vehicle
Equipment, Standard Oil Company
of New Jersey
'T'HE appearance of the automo
* bile may not seem to have much
to do with its mileage. However,
the motorist should use at least or
dinary care to keep his car well
groomed. Not only will this be a
substantial help to him in case he
desires subsequently to sell the car
or trade it in; but in the long run it
will also save him money in repairs
and replacements.
Don’t let grease or oQ stains re*
main on the finish. Wipe their off as
soon as you notice them. If they
won’t come off with a damp rag, a
little auto cleaning fluid will remove
them. By keeping the painted sur
faces free from oil, grease, dirt, dust
and other substances you will keep
your finish in an attractive condi
tion and eliminate the necessity for
a repaint job.
If the paint on your fenders has
worn off and become rusty, get a
can of paint at your service station
and touch up the rusty spots before
the nut eats through the fender.
While you’re at it buy a can of top
dressing and paint the top before it
gets dried out and cracks. This will
prevent leaks in the roof.
Keep your car polished. Many
motorists have found it profitable
to apply a wax finish to the outer
surface. Clean the upholstery and
polish the metal fixtures periodi
cally.
It is also advisable to have your
car washed thoroughly several
times a year. Pressure washing will
remove the dirt,from beneath the
fenders and the underneath part of
the body. Also have the engine
cleaned at your service station. A
clean car is not only more pleasant
to drive and to ride in but it will
give you a pride in ownership that
will make you hesitate to neglect
any little replacements or repairs
that are necessary from time to
time. A dirty, rusty car often leads
motorists to neglect these seeming
ly unimportant jobs until it is too
late.
Off fumes coming from a dirty
engine and going out of hood tends
to dull the finish of the hood and
Try a COURIER WANT AD.
>
By JOSEPHINE GIBSON
Director, Heinz Food Institute
deep baking: dishes and cover with
1 No. 10 can Cream of Tomato
Soap. Bake in a moderate oven
(350° F.) about 1V6 hours. (By
using uncooked rice a “porcupine”
effect is assured, because during
the cooking process the rice swells
and extends in points on the out
side of the beef balls.)
Sunset Salad (tervet SO)—Dis
solve 1 institutional package (26
ozs.) lemon flavored gelatin in
3 Vi cups boiling water and % cup
Pure Vinegar. Add 3 qts. water
or pineapple juice and chilL Then
add 3 qts. finely grated raw car
rots, Va No. 10 can drained crushed
pineapple and 2 teaspoons salt to
gelatin when slightly thickened.
Chill in individual molds or shal
low pans until firm. Serve in crisp
lettuce nests with Mayonnaise.
Rights of Others
Everywhere the Gospel bids tha
Christian to take sides against him
self. He is to stand ready to forego
his surest rights, if only he is hurt
by so doing; while on the other hand
he is to be watchful to respect even
the least obvious rights of others.—
Dr. H. C. G. Moule.
PURE WATER
Have your well 'drilled and be
sure of Pure Water. Also dug
wells drilled deeper. Work
Guaranteed.
E. A. INGOLD
Mehane, N. C.
666
Liquid, Tablets, Salve, Nose Drops
Checks Malaria in 3 days, Colds first
day, Headaches or Neuralgia in 30
minutes.
Fine Laxative and Tonic
Most Speedy Remedies Known.
.
“Keep young in your heart;
keep a song on your lips. Ton
still have your youth if you an
happy.”
We are happy in the knowledge
that our customers appreciate the
’Square Deal we give them, and
show it by their continued patron
age. Very- reasonable rates for all
type machinery repairing and re
building and boiler and engine
work.
'HINL .
.i.iius.mop. ICL.I
W.SAU5BUW ST.-ASHEBORO, NjC
Timely Farm Questions
Answered At N. C. State
Question: Can skim milk or but
termilk be substituted for any in
gredient in a laying mash ?
Answer: Yes. Both skim milk and
buttermilk may be used in place of
the dried milk products as well as
the fish meal and meat meal. Three
quarts of skim milk or buttermilk
should be used where only the dried
milk products are substituted. Where
the dried milk, fish meal, and meat
meal are left out of the ration four
and one-half gallons of skim milk or
buttermilk should be substituted. The
success of this substitution depends
upon the regularity of feeding the
milk and, unless there is ample sup
ply for constant feeding, no substi
tution should be made.
Question: How long should a hog
be without food before killing?
Answer: The animal should not be
fed for at least 24 hours before
slaughter, but should have plenty of
fresh water. This makes it easier
to get a good blood and meat cures
out better when the small blood ves
State College
Dairy Graduates
Farm In The State
More than 85 per cent of the stu
dents who have graduated in animal
husbandry and dairying at State Col
lege are putting their college train
ing to practice in North Carolina.
Of the 153 students who have
graduated during the past 15 years,
says Fred M. Haig, associate pro
fessor of animal husbandry and
dairying, 16.3 per cent are county
agents; 19.4, livestock and dairy
farmers; 16.3, superintendents of
dairy manufacturing; 9.4, in com
mercial livestock work; 7.6, managers
of livestock and dairy farms; 17.6,
state and government agricultural
workers and 12.2 per cent college
and vocational agricultural teachers.
, ^ Spanish Custom
The bull rings of Spain all have
chapels under the grandstand, where
prayers are offered for the matadors.
sels are free from food partid00 ,
blood. Before the •nhfffyg
keep it as quiet as possible as ‘?
citement produces a feverish condi
tion which prevents proper bleed£
and causes the meat to sour vfi
in cure. ,ule
Question: Is it too late to sow
vetch and oats as a winter kv
crop,
Answer: No. Vetch may be sown
on almost any soil up to October is
and oats may be sown anytime up to
November 1. In using vetch, how.
ever, be sure that the land is
oculated for legume growth. Seed
should be put in as early as possible
to prevent winter injury, especially
with oats. This injury may be
partly overcome by seeding with an
open furrow drill or by using the
Norton, which is an early cold re
sistant variety, or the Lee and Vir
ginia Gray varieties, which are late
and cold-resistant. The Carolina va
riety of vetch is more resistant to
disease than hairy vetch and also
makes a good grade of hay,
S. W. Weston of Hyde county had
his first experience with lespeden
this season and produced two tons of
hay to the acre.
Indications are that there will be
two or three million pounds of extra
tobacco to sell in Pitt county this
fall and the growers are buying ad
ditional allotment cards from other
contract signers.
Wayne county cotton growers re
port picking their cotton wet due to
excessive rains for the past month.
i
GET YOUR FALI & WINTER OUTFIT
-FROM
H. & H. Clothing Co.
Asheboro, N. C.
A Small Deposit Down, the Balance Each Pay Day!
TVavel anywhere .V any day
o„u,e SOUTHERN*
A fare far every purse...!
ft
I PER MILS
Way Coach Tickets
On Sale Daily
Round Trip Tickets.
lor each mile traveled . .. return limit 15 day*
Good in Sleeping and Parlor Care on payv-mt
of proper chargee for space occupied
Round Trip Tickets.
lor each mile traveled... return limit 6 months
Good in Sleeping and Parlor Cars on payment
of proper charges lor space occupied
One Way Tickets.
Good In Sleeping and Parlor Cars on payment
of proper charges for space occupied
NO SURCHARGE!
. men clam trains
Dmriat Room ad Opes Scctioa ‘lupins Cn
MODERN COACHES..
r 8arvte oa As 8oadMm IWhray 8|tMa
Be Comfortable in the Safety of Train Travel
flANXLmWNi
MiUen.nc/
R. H. GRAHAM, Div. Passenger Agent
Charlotte, N. C.
1
SOUTHERN RAILWAY.SYSTEM
FARMERS, ATTENTION!
We have installed a Modem Seed Cleaner
that Cleans all kinds of Small Grain,
Lespedeza, etc.
Let Us Clean Your Fall Seed.
You Reap What You Sow.
Hayworth l Coltrane
Asheboro, N. C.
SEE US FOR H. C. IMPROVED FERTILIZER