Newspapers / The Roanoke Beacon and … / Nov. 11, 1910, edition 1 / Page 8
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and IMPROVEMENT - l. 5- "W GRADING UWNS AND FIELDS For Smoothing Uneven Places Plank Smoother Is Useful Buckscraper Also Used. Where irrigation is practised it is necessary to bring the surface to a uniform grade. The appearance of lawns is also improved by grading. For simply smoothing uneven places the plank smoother is very useful, says Farm and Home. This is made eight to ten feet long and of heavy joist, shod with a piece of flat steel on the lower edge. A plank is Split-Log Smoother. fastened at the middle for the driver to Ftand on. -His added weight will aid materially in the work accom plished. Either two or four horses can be used on. a drag of this sort. Where there Is much' grading to be done tlio buckscraper is the best de vice. A very useful one is made four 'feet along the cutting edge, three feet leep and one foot three inches high. Jt will carry one-half cubic yard at a load, and must be made of two-inch plank, well braced with strap Iron. The cutting edge should be of steel. The Buckscraper. The drawbow works on pins fixed near the middle of the sides. The handle is about seven feet long, and by it the scoop is kept under control for filling or tipping. SOIL ROBBER IS DISCOVERED Two English Scientists Announce They Have Found. Micro-Organism Which Destroys Bacteria. Two English scientists, Drs. Russell and Hutchinson, announce that they have discovered the micro-organism which destroys the bacteria essential to tb,e fertility of the soil. Other sci entists declare the discovery the most important made in half a century. Having found the culprit, the next thing for the scientists to do will be to discover his "natural enemy" and proceed to eliminate him from the cos mic scheme. The discovery seems to have come none too soon, since, ac cording to-estimates made by reliable experts, the soil of the United States has been robbed of $1,000,000,000 worth of fertility in the last 30 years. The Loss in farm values has varied in the different states from $1,000,000 to $160,000,000, according to the figures given out by the census bureau. The question of "soil robbery" Is not one for futnre generations to solve, but for those of the present day. Rich as is the United States, it cannot afford to be robbed of a billion dollars in 30 years, with the prospect that if the) robber Isn't stopped he will take two j billionB or more in the next 30 years. 'i Whatever that micro-organism dis covered by Russell and Hutchinson may look like, however small he may be, he should be chased out of the country and off the earth, writes John 4- llowlaiid in Chicago Tribune. A step in this direction has already been taken, even before the announcement of the discovery. It was learned some time ago that certain bacteria were generated by the introduction of ni trates into the soil and that these bac teria were the "fertility" of the earth. Certain plants, such as the legumes were found to be peculiarly adapted to the culture of these "good bacteria." That is why alfalfa is being heralded as a good thing for. the farmer to plant. But the process of raising the fertil ity making bacteria by natural process Is rather slow, so man decided to help nature along. These bacteria have the faculty of extracting the nitrogen from the air and introducing it into the earth. A process has been invented by which the nitrogen is artificially ex tracted from the air, formed into a powder, and the powder used to fer tilize "the soil. This eliminates a long , process of natural fertilization. How ever, if some one can find a way. to prevent the fertility from being eaten up by the micro-organism, he will make artificial fertilization unneces sary. ' Protect the Lawn. If leaves' have fn'.en on the lawn, let them remain there during the win ter. They will serve as a protection to the sward. - You may not think thai the sward needs any protection, but tt yon do not think it receives a benefit from such a covering as leaves provide, take observations, this sea son. You will find next spring, that tbe grass where the leaves were thickest Is greener and stronger than tliewfcere, and it will start Into growth 9 oer to the spring. SPLIT-LOG DRAG FOR ROADS Co&s Very Little and 'Make Good, Serviceable Highways It Is the Poor Man's Friend. "We have more than once pointed out," says Southern Good Roads, "that where a bond issue or a heavy road tax -is impossible owing to the strength of the opposition or to pov erty, there can be nevertheless per fectly good earth roads built at very small expense. The chief thing' is co operation among the people of the community. There is no excuse for a bad road in any village or farming section none whatever. For the split-log drag is the poor man's friend, and with it any people, however poor, however far from the day of macad am, can make and enjoy good roads. "Let us take, for example, a stretch of bad road in the country. Say it is ten miles in length and that ten farmers live at intervals along its course. It is very bad in summer and rext to impassable in winter. Those ter farmers decide that they are not going to put up with holes and ruts and washouts any longer, and they come together. They agree that they will divide the road into ten sections of one mile each, and every farmer is to take charge of a mile. They select one of their number to act as fore man of all. They fall to work and build split-log drags. These cost prac tically nothing. The office of public roads, United States department of ag riculture, will gladly furnish informa tion as to the construction; and if pos sible will doubtless send an expert to give preliminary instructions. "When the farmers have everything ready, the foreman calls them out after each rain to drag their several sections. This is repeated until with in an amazingly short time that miser able old road has been transformed into a splendid highway, smooth, well drained, well-shaped, a tiling of beauty and a joy forever, without the expend iture of enough money for the farmers to miss it. They receive incalcula ble benefit from the road, and it serves as an object lesson to the rest of their county, causing others to go and do likewise, until in the course of no great time the road situation in tbe county has been revolutionized and the way paved for the day when permanent stone roads will be built. "Why not try it in your community?" DRYING RACK IS IMPORTANT Few Hours' Work This Fall Will Ma terially Add to Corn Crop Yield Next Year. The importance of selecting and drying seed corn in the fall cannot be too strongly urged. A good drying rack is a great convenience and may easily be made. The rack should be Seed Corn Drying Rack. placed in a dry room, but one that is not too warm. By the use of this rack it will be easy to keep certain grades of corn separate. A few hours' work this fall may increase the corn crop very ma terially next year. Organic matter is very essential in a soil. A fertile soil is the first thing sought by the pioneer. The roots should all be in the trench by this time in the northern climate. : Leave no piece of work half done. Drive the hoops down good on every job you do. It will be much easier to husk corn this month than during the few com ing months. Sometimes tbe ice crop come3 early. No matter when it comes, be ready for it. It may be your only chance. Pulling and chopping out the big weeds in the garden and truck patches will be in order uintll frost. Invest in a gallon or two of paint and go over the implements. Cover the steel parts with raw linseed oil. By covering tomato , vines with cloths or matting when frosts come the yield may be prolonged for some time. All hinges on the barn doors and gates will work easier if oiled occa siocally. Get out the oil can if you have one. A good use for weeds and old vines from the garden is compost, fcvery body who maintains a garden should also keep "a compost heap, where everything that will rot and enrich the soil can be thrown from time to tine. EiidSj - 1 1 jar1 '"HTIJ, JA . jjjjj I NEW SOUP RECIPES GIVING VARIETY TO FIRST COURSE IN MENU. Potatoes and Sorrel Added to Familiar Tomato Bisque How to Use the Water In Which Fowl Has . Been Boiled. In the fall the housewife's fancy seriously turns to thoughts of soups. With the first few whiffs of snappy autumn air the stock pot acquires an interest which it has lacked for at least three months, while the daily menu becomes longer by one hot, wholesome course. When reinstating soup to its proper dignity this year it would be an ex cellent housewifely study to vary it to a greater extent than In former sea sons. The average first course is extreme ly limited in point of variety, and good and tasty recipes are so numerous that it is a pity this should be the case. While fresh tomatoes are still with us, try a variation of the familiar to mato bisque. Have the fruit weigh ing just a pound, and cook them in salted water, with either three or four white potatoes (peeled, of course) according to size, and have a bunch of sorrel in the water. When soft, rub them through a sieve and heat again with some butter. Add the seasoning liked, boil up yet again, and serve with toast fingers. Any poultry stock makes a good soup in capable hands. And by poul try stock is meant not the extracted juices of a whole fowl, but simply wa ter in which the biped is boiled. This is the method followed by one adept manager to use up the super fluous liquor when serving boiled fowl. To a pint and a quarter of the latter add just a little celery, a mere sliver of onion, a saltspoonful of pepper corns, and a teaspoonful of salt to taste. "When it has reached the boil ing point, simmer it slowly half an hour, and afterward strain. Prepare the usual blend of flour and butter, gradually pour on to it the boiling liquid. Add one cupful of milk and season with salt and pepper. If the yolk of one egg is slightly shipped, thinned with a tablespoonful of the soup, and added to the pottage proper it makes for additional rich ness." I11 such case it must be served immediately, or it will curdle. Artichoke soup is less known than many, other vegetable broths which arc less choice. Following is a reli able recipe for it. In a tablespoonful of good butter fry a white turnip sliced thin, red onion ditto, three pounds of Jerusalem artichokes, wash ed, pared and sliced, and a thin slice of bacon. Stir these in the hot butter for ten minutes, and gradually add one pint of stock. Season to taste, strain and press vegetables through a sieve, after which add two cups of boiling milk, reheat and serve. One of the many uses of a can of salmon is a soup easily whipped up on washday or to eke out a scanty luncheon menu some time. Remove all bits of skin and bone and mash the fish in a bowl to a paste. Mix together two cups of veal broth with the same quantity of sweet milk and bring to a boiling point. Cream together two tablespoonfuls of flour and-one of butter, and with it thicken the stock, stirring smooth. Add the fish, boil up once more and serve. The same rule can be used when there is a pound of fresh boiled sal mon in the larder to be picked over. and it is equally delicious with hali but. Good and appetizing, too, especially noteworthy in a household where there are school-going appetites, is cream of sago. For it is the sago, after being thoroughly washed, is soaked three hours or more. A quart of white stock Is put in the soup pot with a small onion, a bay leaf and a parsley spray and is slowly simmered for 30 minutes, after whichthe greens are removed. - A pint of cream or milk is brought to a boll and is thickened In the usual way with blended butter and flour. This thickened milk is poured into the boiling stock, season ed and the pottage is ready for imme diate appreciation. Olive Salad. Mash two anchovies and add them to French dressing. Stone 24 olives and chop them rather fine. Cut one boiled beet into dice. Chop a small cucumber pickle. Line a salad bowl with lettuce leaves, sprinkle over . the gherkin, 'then the olives, then the beet and potato. Dust with salt, pap rika and white pepper. Chop two hard-boiled eggs very fine and place them over the top. Sprinkle lightly with three tablespoonfuls of sherry wine, pour over the French dressing, toss and serve. Boiled Tripe, Wash half a pound of tripe then boll up in water, drain, ccol and cut into small pieces. Put these with one cupful of milk, one cupful of water, two sliced onions, season with pepper and salt, and let simmer for two hours. Mix one heaDinc table- spoonful of flour with a little cold milk, add to the tripe, stir until it boils, then let it simmer for another 30 minutes. Cream of Squash. Peel and boil squash until tender, add one onion, mash through a col ander; to every cup of squash add one cup of milk; put in a small lump of butter, season with salt ana pepper; serve hot. THREE SANDWICH RECIPES Chicken, Japanese and Ribbon Va- rieties-That Are Really Good Enough to Eat. . Chicken. Chop the white meat of chicken very fine, ' then pound to a smooth pulp in a mortar. Season to taste with salt, pepper, olive oil, and a little lemon juice and spread upon thin slices of lightly buttered bread, cut in fancy shapes. The covers to these slices are spread with butter, into which axe pressed almonds or English walnuts sliced or chopped very fine. Put together and press. Japanese Sandwich. This Is mado of any kind of left-over fish, baked or boiled. Pick out every bit of skin and Urae and flake in small pieces. Put Into a saucepan with a little milk or cream to moisten, add a little butter and dusting of pepper. Work to a paste while it is heating, then cool and spread on thin slices of buttered bread. Ribbon. These are made in differ ent ways, carrying both bread and filling according to fancy. For in stance, take six thin slices of bread buttered on both sides. Spread lay ers of deviled ham or chicken be tween, then press the entire sand wich. Slice crosswise, making thin, ribbonlike sandwiches', or use alter nately slices .wafer thin of. white and' brown bread, with a filling of cream cheese -ind chopped nuts or olives. A plateful of grated Parmesan cheese is served in many households with macaroni or spaghetti instead of cooking the cheese with it. If you haven't a shoehorn drop your handkerchief into your shoe before in serting the foot, then pull tight and it will slip on easily. - Medicine stains on silver spoons may be removed by a rubbing with a rag dipped In sulphuric acid and then washing it off with soapsuds. When the color of a dress has faded, owing to stains vf rom lemon or other acid fruit juice, a good idea is to touch the spot with liquid ammonia, which usually will restore the color. Raw potato grated and applied to a burn will give almost instant relief. Another good remedy is- butter and then baking soda. It is said that if a little oil of pep permint is dropped into mice holes it will keep them away, as the odor is obnoxious to them. The most hygienic duster is a damp fabric that is soft and free from lint. Cheesecloth and chamois dampened are both good for different purposes. Cheese Toast. Cut from a stale loaf of. bread six slices about one-half inch thick. Beat one egg into a cupful of sweet milk and add one-half pound of good cheese and a tablespoonful of butter. Put this mixture in a clean saucepan, set in a pan of boiling water, and stir until quite smooth. Place the toast on a hot platter and cover with the dress ing, to which should be added a pinch of cayenne. For a change this dish may be placed in the oven until a rich brown. This is excellent for luncheon or for a dinner course. Beef Cake. The remains of cold roast beef to each pound of cold meat allow a quar ter of a pound of bacon-, or ham sea soning to taste of pepper and salt, one small bunch of minced savory herbs, one or two eggs. Mince the beef very finely, add to it the bacon, which must be chopped very small, and mix to gether. Season it, stir in the eggs two if one is not sufficient and make it into square cakes about half an inch thick; fry them in hot dripping and serve In a dish with gravy poured round. Cleaning Precaution. If you do not want to make rings on material cleaned with gasoline. naphtha, or other cleansing fluids, put blotting paper underneath or hold the fabric rather tightly over a thick Turkish towel or folded pads of cheesecloth or other soft material. If this Is neglected the dirty fluid that soaks into the material fails to be ab sorbed and spreads badly. Orange Pudding. Peel and Bllce a half dozen oranges, over which ift one cup of sugar. Boil one pint of milk and thicken with one tablespoonful of dissolved cornstarch. Add the beaten yolks of three eggs just before removing from the stove. Pour this mixture over the oranges. Beat the whites of the eggs with a lit tle sugar, for a meringue, and brown delicately. . - - . Substitute for Turkey. Get a small fresh ham, have $he market man trim off the skin, most of the fat, and take out the bone. Make a dressing just as you would for turkey, and put in where bone was taken out. Roa.st as you would turkey. j Plckled Button Onions. Choose the small white ' onions, pour boiling brine over them, two ninrB i-aes in succession, then drain. ; place la jars, and cover with cold via- 1 rrtr 1111" ' HATS FOR WINTER THOSE FOR DRESSY WEAR ARE STRICTLY ORNAMENTAL. New Headpieces Have Discarded the Suggestion of the Practical and Offer' no Protection What- -ever From the Cold. Winter hats, intended for evening or other dressy wear, have discarded "the suggestion of the material. They are strictly ornamental head-pieces and take no notice of the element of protection from the cold. Except for the prevalent introduction of fur; and the material of which the body of the hat Is made, one might consider them designed for summer wear. Shapes, save the day for brims still droop In a becoming and, sheltering way. Velvets, nets and laces are called into use for the bulk of trim mings stuffs, while ostrich plumes and flowers add the finishing touches. The hats shown here are types of winter millinery in which laces are used for decoration. Many dress hats are made entirely of lace or not. In these a band of fur about the crown, a flat bow of fur or borders of fur on ribbon or silk drapery, give the touch that speaks Of winter. , In Fig. 1 a hat of heavy white satin Is overlaid with a coarse silk net and lace of Russian mesh. It is trimmed with a collar of small ostrich tips, the sort known as "Heads." In the model they are white. This is not a difficult hat to make and would be mm pretty in colors with black lace over lay. Fig. 2 shows a large bat or velvet, with an "aeroplane bow" of lace. In this case it is a plaited fan with wir supports. A velvet collar and a small Alsatian bow at the front finish the pretty mode. Light felt hats are ef fective Hrimmed in this way. In Fig. 3 a beautiful hat in shell pink corded silk Is shown, with a dra pery of lace made of a circular piece which is tacked over the shape. Four beautiful plumes are mounted at the left side and are the . same color as the silk. JULIA BOTTOtfLEY. WEDDING VEIL IS IN FAVOR Various Attempts From Time to Time , to Banish or Supersede It Have Failed. From time to time attempts are made to banish or supersede the wed ding veil; but, in spite of all objec tions, it still persists in the favor of the bride, who is apt to be sentiment al rather than reasonable. The way of wearing it, hewever, has been largely changed; many brides now wear the veil as a sort of cap, not falling over the face at all, but fasten ed back with a circlet of flowers. In front it reaches only to the knees, but in back to well below the ankles. Tulle, except for those who have rare and beautiful old lace, is succeed ing lace in favor; perhaps because there is no danger of having part of the design ornament one's nose or eye! A 60ft tulle veil, properly draped, fastened by invisible pearl-headed pins and falling over a coronet of jewels or of blossoms, ia as pretty a sight as any . wedding guest could hope to see. r Dress Trimming. A charming Paris model for an aft-" ernoon gown was seen recently, which depended for its adornment entirely upon a sort of fagoting of self-material. The gown was a light fawn colored cballls, and on tunic, under skirt and girdle and down the front of the blouse the material was slash ed and reconnected by crossed Inter sections of the challis, rolled tight in to ; tubular pieces and sewed to straight bands bo ti to give the ap pearance of fagoting, or of catstitch. The same effect has been seen in silk, and it is very pretty on a rather thick material, though not suited to fabrics very thin or delicate in appearance 1.11 ii h. & " V " ' OIR FROCK FOR THE SMALL LADY Cashmere in Dull Shade of Tan Is Rec ommended for Garment Rhown Here. Here Is a pretty frock for a young lady of eight summers or so. It is made of cashmere in a dull shade of tan and trimmed with embroidery in self-tone, with a touch of red. The front of the blouse is laid in a cen ter box plait, with two tucks at each side, the back has merely the two tucks on either side of the closing. The sleeves and blouse are in one. the band of embroidery which outlines the neck extending over the shoulders in a pointed tab. The skirt is the conventional side-plaited affair, the belt and cuffs of the embroidery- The hat worn is of soft tan' felt, with trim mings of dark red velvet ribbon. SKIRT STRAP A SURE BOON Greatly Aids the Amateur Dressmaker in Keeping Gores and Plaits In Place. The skirt strap,, ambiguous as It sounds, Is no relation to the shawl strap! It is simply the little stitched strap of self-fabric that holds the pleats of the skirt in place.. You will see it appearing on all the new mod els for heavy cloth skirts; for fash ion has said, "Narrow!" and narrow It . must be. There are usually two straps on each 'side of the skirt, al most meeting, and sewed on a little below the knees. Sometimes, when there is a pleated blouse (and It is a three-piece suit or a one-piece cos tume) the straps are repeated over the pleats or, again, on the sleevs. Certainly they are . a boon to the amateur dressmaker who finds trou ble in keeping gores and pleats where they should be; they save labor after ward in cleaning and pressing, and they give a natty, tailored appearance to the smart cloth gown. Simplicity is Good Taste. Think of the woman whose house, whose appearance, whose conversa tion creates the best impression, and you will realize that absolute simplic ity is the secret. Remember, this when selecting your clothes, decorating your house, also when you meet strangers on your holi days. , Unfortunately simplicity, is not al ways cheap. You will often have to pay more for the hat of simple lines, the frock of fine material and ex quisitely simple design than you will for something more ornate and dash ing. To Keep Needles. A soda mint bottle, with a little screw top, makes an excellent holder for needles, to keep in fie workbag. It is especially good , for ! damp 'cli mates, as the needles will not rust. It can be made a thing of beauty by covering it with a bit of the material of which the bag is made (preferably Bilk, as this will work up better) ; and a workbag given for a present is doubly acceptable if some such little thing as this is added to give a dis tinctive touch. To Keep Needles. A soda mint bottle, with a little screw top, makes an excellent holder for needles, to keep in the work ing. It is especially good for damp climates, as the needles will not rust. It can be. made a thing of beauty by covering it with a bit of the material of which the bag is made (preferably silk, as this will work up better), and a workbag given for a present is doubly acceptable if some such little thing as this is added to give a dis tinctive touch. A Hand Bag Variant. The girl who need not consider wear first can indulge in some of the new hand bags in heavy watered silk, net in a gold frame and finished with gold tassels at each corner. Especially good looking is a bag of black watered silk, so set with a mono'gram, in gold in the left-hand corner. Velvet is sometimes used for the bags,1 but the moirs is newer and more stylish; also does not catch dust so easily. ' ; ' ' "
The Roanoke Beacon and Washington County News (Plymouth, N.C.)
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Nov. 11, 1910, edition 1
8
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