POLK COUNTY NEWS, TEYON, N. 0.
15
CATTLE
pi'"" .
IS BEST
chould Be Performed Early
tin " Drmit Wounds to
to
Heal
Before Fattening.
the I
ted States Depart-
t of Agriculture.)
, ZniUMl for the feed lots
t r shouM Ik1 dehornetl early
k i. . wnnnds to heal
tenro t-n full feed. De-
F jreIs advantages which tne
Fu not .worlook. The cat-
Fire enfiv and safely handled
'fair play at the feed trough.
, jiJgo prt'x flllS U1U1SCU
nf the tlesh and tornhldes
RT goring both In the feed lots
I transit to market, as well as ex-
C shrinkage in smpmems. ue-
SllOUlU I'c w.v, -
winter.
f -,t common metnoa
iu Hive.
m cattle
of de
ls to saw'he horns off,
.i... mnp nn ordinarv meat
forps vui" " Tv
sj) tie used, uiuugu were wo
ob the market that are specially
ji for the operation. By this
Cj a eood clean job can be done
fflTtype w norn, auu me wuuuu is
" Viool ran H H r
use of denorning cuppers is De-
more common, especially
j large number of cattle are to
limed and where they are de
al before the horn becomes hard
Mttle. Tne cnier oDjecuon to at
OBJECTS SOUGHT IN PRUNING
Mistakes In Forming Head or Results
of Neglect in Early Years Are
Irreparable.
Prepared by the United States Depart
ment of Agriculture.)
The principal objects sought In prun
ing may be summarized as follows
1. To modify the vigor of the tree.
2. To keep the tree shapely and
within bounds.
3. To make the tree more stockv.
4. To open the tree top to admit air
and sunshine.
5. To reduce the struggle for ex
istence In the tree top.
o. io remove dead or Interfering
Drancnes.
7. To renew the vigor of the tree.
8. To aid In stimulating the devel
opment of - fruit buds.
U. ,ro secure good distribution of
fruit buds throughout the tree.
10. To thin the fruit
ii. o induce uniformity In the
ripening of the fruit.
12. To make thorough spraying pos-
13. To facilitate the harvesting of
tne rruit.
The pnmlng which a tree receives
j
sources of ike
owfen Valley
m w p
MIcabinetH
Oh for a booke and a shady nooke
Either in doors or out;
With the green leaves whispering over
head Or the street cry era all about,
where 1 male read all at my ease
Both for the newe and olde;
For a jollie good booke whereon to
looke
la better to me than golde.
MEATLESS DISHES.
Lake of Galilee at Magdala.
Y M HE. district of Palestine which j
1
. contains the greatest possi
bility of rapid development
under a settled government
during the first two or threp wnra Is the basIn of the Jordan. Here, In
after it is planted has much to do with thIa great and uniQue chasm and its
Its future. Mistakes In forming the inDUlnry valleys, we have abundant
head or the results of neeleet during waer, a rich alluvial soil, and a semi-
the early years in the life of n trpp tropical climate, a combination which
m: n
Wvm
www
is
wit View of Dehorning Chute With
Ssping Side Showing Clamps Closed
-Dotted Lines Show Open Position.
keg with the clippers Is that thin
titrd horns are sometimes crushed
splintered, resulting in a wound
at heals slowly. This objection Is
lily overcome by using clippers that
it constructed with two V-shaped
Jides, which, when pressed together.
pfonr cutting edges against the
io, lessening the tendency to crush
the horn.
ber of methods of restraining
pals during the dehorning opera
tive been practiced. Where only
If head are to be dehorned, the
tttest way Is to throw the animal
ground and hold It or tie It se--
until the horn is taken off.
Then a .considerable number of ent
ire to be dehorned, it will pay to
ct a dehocnlng chute. Plans
chute that has proved very satis
for this purpose are given
fun. mis chute Is made narrow
so that the animal will not
trnom to struggle a great deal,
th a stanchion-shaped head
pat one end for holdincr the ani-
head. After nn nnlmnl Is In the
5e and the head clamp closed a
e should be placed around the
ith a loop over the nose. The
n then be snubbed down to the
bleated on the side Dosf". This
one horn forward so as to make
K removed Affpr nnp horn IS
W the head should be snubbed
w other side for the removal of
0ther horn. A rhnta nf this Vlnd
constructed at very low cost by
iKrap material about the farm.
uttle should
Jym weather when there is dan-
, w the wound hponmlnc Infpstpd
screw worms. The best time to
J's In late fall and early winter
j. -6 iuc cooi weatner or spring.
, -uUitT 1S sumcientiy cool mere
Infested with screw worms.
e?er. it Jc. K i. t 49wr
w. .o I To L in HIM II V KUllie UJ.
enj- surh as pine, tar or one of
-wr products to the wound.
Hij " ,J1 iwu types oi Bimpiw
4edl tory dehornIng chutes.
ti . llnes ln both types of chute
e nead clamps when open, and
W tl ln both cnses Is used for
g h herul clnmps after tne anl
i Head is n rmslHrm Tha cidfS
arp eV, i- '"".
Dftjf , n In tne Pns can be
ent f ype Tne gate is C0TS
nK... r lettin? the animal out of
IccinaH m also for branding and
EP Tfl PI CAii nii-r irrnt
- wutHIH UUI WCCUd
"""ion pM
Com tu ce t0 Turn F,ock ,nto
After it 8 We Ta88eed
Et Lower Leaves.
4 tini-i. " "
D (Julte common among
corn a i", lurn tne dock into
Ned 2?' after the corn Is well
will clean out
(Hid CTRflO arA nrlll
are practically Irreparable. On the
other hand, If the tree Is well formed
and properly pruned during its first
years, the foundation ot a good tree
Is established; subsequent errors ln
pruning, If they occur, may admit of
correction without permanent harm
to the tree.
In general, the proper time to prune
peach trees Is during the dormant pe
riod, preferably In late winter or early
j spring. Just before growth starts, ex
' cept In regions where bleeding from
wounds Is likely to occur. In such re
gions It should probably be done ln
early winter. But conditions and the
object of the pruning must be consid
ered In each case. If the pruning op
erations are very extensive. It may
be necessary to prune throughout the
winter whenever the weather is suit
able for men to work in the orchard.
If the fruit buds are endangered dur
ing the winter by adverse tempera
tures. It may be advisable to delay
pruning as much as economic condi
tions permit until settled spring
weather arrives. This is especially
advisable if heavy heading in of the
previous season's growth is Involved,
since the proportion of live buds may
determine . the extent to which the
cutting back should be carried.
A limited amount of summer prun
ing can usually be done to advantage.
The trees should be observed constant-
Ane Sheen
ftot J. as and em
Bl0re than the lower leave
Badly Pruned Peach Tree Where Bear,
ing Wood Is Near Extremities of
Limbs. Weight of Small Crop Would
Be Likely to Break Limbs to Serious
Extent.
under scientific direction should pro
duce astonishing results. For centu
ries the resources of this region have
been neglected, writes Dr. E. W. G.
Masterman ln the Sphere.
In the north, the fertile plain of the
Huleh, traversed by the four tributary
streams of the Jordan, is capable with
little engineering o receiving Irriga
tion In every part. In some districts,
at the head of the valley where this
has been done, very striking remits
have been obtained. In this district
red" rice is now cultivated. At the
further end of the plain lies the marsh
and shallow lake of El Huleh. Here
probably a good deal of land might be
recovered for cultivation by drainage.
This was done to some extent a few
years ago by deepening the bed o the
Jordan a mile or two below the lake,
and much marsh land was recovered.
To the south and west of the Huleh
are splendid corn lands, hence the
lake's second name. Bahelret el Khalt,
the "Lake of the Wheat."
In the Huleh valley a' a whole, -Ice,
maize, hemp, and probably cotton could
all be profitably cultivated, while other
parts might be planted with poplars
for timber, and with apricot and peach
orchards, as Is done with similar lands
around Damascus.
The district of rocky, volcanic hill
slopes between the Huleh and the Lake
of Galilee Is scarcely likely to afford
scope for Irrigation, but In the great
descenj of the Jordan, 689 feet In nine
miles, there exists an economical
source of power sufficient to produce,
if properly utilized, all the electrical
energy needed for public and private
use for many miles around.
To the north of the Lake of Galilee
He the two fertile and easily irrigated
plains, El Batalhah the Jordan delta
and El Ghuwelr, or Gennesaret. Of
this latter Josephus writes: "Extend
ing along the Lake of Gennesaret. and
bearing also Its name, lies a tract of
country admirable both for Its natural
properties and its beauty. Such Is the
fertility of the soil that It rejects no
plant, and accordingly all are here cul
tivated by the husbandmen; for so
genial is the air that it suits every
variety. The walnut, which delights
beyond other trees ln a wintry climate,
grows here luxuriantly, together with
tho nnlm. whirh is nourished by the
'
rhpnt: and-near to these are figs and
olives, to which a milder climate Is as
signed." Fish Supply of Gennesaret.
Gennesaret Is watered by several
streams, some of which in the deep
valleys through which they emerge
support groves of lemons, oranges, and
other trees. They also supply a num
ber of mills. With a proper scheme
the abundant water reaching this plain
might be distributed to every part, and
the district be thus restored to a con
dition at least as fruitful as that de
! scribed by Josephus as existing in Ro-
1 mnn times. Jewish colonists have al
ly throughout the season of active ready in partg 0f the district greatly
growth. Whenever a branch Is seen added to its productiveness. All along
to be so placed that It obviously will tne northern shore, where some of the
trt hp removed at the annual
pruning for the shaping up of the tree,
It is well to take it off at once. In this
way the annual pruning can be re
duced to a minimum and the removal
of large, limbs will rarely be neces
sary.
vThen, too, It frequently happens
that a single branch in the top of a
tree will grow considerably faster
than any of the others, making the
tree unsymmetrical if the growth of
the branch is not checked. A slight
heading in as soon as such a tendency
Is apparent will usually keep the top
well balanced.
KEEPING QUALITY OF FRUIT
Among Dominating Factors Are Char
acter of Soil, Age of Trees and
Care of Orchard.
The character of the soil, the age of
the trees, the care of the orchard all
of these factors modify the growth of
the trees and f roit and may affect the
keeping quality. The character of the
season also modifies the keeping power
of the fruit
springs feeding the lake are tttfm, the
fishing specially good; Out, indeed,
the wa'ers of the Huleh, of tie Lake
of Galilee, and of the Jordan Itself
abound in fish of which the larger
varieties are all wholesome and pala
table. The fishing industry has not yet
been exploited for the benefit of the
public.
Debouching upon the lake from
both east and west are several valleys
which ln their lower reaches contain
streams that can be utilized for Irriga
tion, and in their higher parts In many
PLAN TO KEEP BRASS CLEAN
Instances contain rapidly descending
torrents, even In some places' water
falls, suitable for supplying mechani
cal power. The greatest of these, is
the.Yarmuk valley, up which the Haifa
railway ascends toward Damascus.
This Is the Helromax of the Greeks,
and here shortly before the valley
opens Into the main Jordan valley
there is a group of hot sulphurous
springs, amid which lie the ruins of
the baths and theater of the Greek set
tlement of Amatha, a health resort for
the great city, Gadara, whose abund
ant ruins crown the mountains im
mediately to the south. These sulphur
springs, as well as those south of
Tiberias, also developed In Roman
times, and of the ancient Callirrhoe
springs, visited by the dying Herod the
Great in hope of cure, in the Wady
Zerka Maan, are all undoubtedly valu
able assets to the land and should be
properly developed. They have, even
under the primitive conditions obtaln-
!ng today, proved of benefit to" rheu
matlc affections, and are visited by the
natives at certain seasons. The water
of some of these springs reaches a tem
perature independent of the season
of 143 degrees Fahrenheit, but all
gradations of heat down to the merely
pleasantly warm occur.
Immediately south of the Lake of
Galilee is -a fairly level plain once
the bottom of the great lake which
then filled thjs valley which Is a good
corn land, while nearer the Jordan
some of the lower ground can be easily
Irrigated. How far the whole 60 miles
of the Jordan valley between the two
lakes is capable of complete Irrigation
Is a question for experts, but I gather
from the views of one expert from
Indln who visited Palestine when I
was there, that water can be distribut
ed over the greater part. It will need,
however, a big scheme, whfch must
deal with the valley as a whole. Cer
tain spots are naturally well provided
with springs and streams, and have In
the past been very well watered,
notably the district around Beisan and
the Vale of Jezreel to its west the
Wady Fnra, running from Nablus to
the Jordan, the eastern side of the Jor
dan, around the Wady Zerka (the Jab
bok), and the Jericho district, watered
at present In a very Incomplete way,
from Aln es Sultan (Ellsha's fountain)
and Aln Duk.
Water Supply in Roman Times.
In the Roman era the Jericho plain
was also watered from the Wady Kelt
by a series of aqueducts, the ruins of
which exist today, and the whole neigh
borhood must for miles around have
been a mass of gardens, orchards, corn
fields, and palm groves. In Crusading
times sugar was cultivated here, and
some ruins are now known as Tawa-
hln es Sukkar, the sugar mills.. Even
today there are extensive fruit gar
dens of oranges, lemons, bananas, and
dates, and a great deal of wheat and
barley Is grown on Irrigated land in
this neighborhood. In the various
pcrts of the Jordan valley may be suc
cessfully grown, besides wheat, barley,
and maize, dates, bananas, grapes, figs,
oranges, lemons, apricots, vegetables,
and ln all probability rice, cotton, and
sugar.
As the northern shore of the Dead
sea Is approached the soli becomes In
creasingly impregnated with salt, and
only supports tamarisks, reeds, and
other salt-loving plants. The sea is it
self a vast storehouse of salt, particu
larly at Jebel Usdum, where there is
a solid mass of crystallized salt rising
100 feet to 150 feet above the Dead
sea, of unknown width, and running
for seven miles along the sJiore.
Peanuts and peanut butter are foods
which take the place of meats and are
cheap In price. Va
rious other nuts,
when reasonable ln
price and equally
nutritious, should
be used often to
take the place of
meat.
Peanut L o a f .
Soak a quart of fine bread crumbs ln
milk; mix with it a cup of shelled pea
nuts nnely ground ; add an egg well
beaten, and salt and pepper to taste.
Mix as the usual meat loaf and bake
about as long. Serve with tomato
sauce. Cook a pint of tomatoes with
half an onion, four cloves, a piece of
bay leaf, sprig of parsley and a blade
of mace. When well cooked, strain.
Put two tablespoonfuls of butter ln a
saucepan, add a slice of onion, brown
and add two tablespoonfuls of flour.
When smooth add the tomato; season
with salt and pepper and serve.
Pea Timbales. Cook a pint of peas
until tender, then mash through a col-
MAIN OBJECTS OF STANDARDS
Aim Is to Secure Uniformity and Es
tablish Series of Grades as
Basis of Trading.
(Prepared by the United States Deport
ment of Agriculture.)
The object of making standards for
poultry Is the same as the object of
making standards of weight, volume,
or quality for any product or commod
ity; that is, to secure uniformity and
establish a series of grades as a basis
of trading in the article.
In making standards for poultry
which apply in the process of produc
tion the principal points considered,
are size, shape and color.
Size and shape are breed characters
and largely determine the practical
values of poultry. Many standard
breeds are divided into varieties differ
ing in color, but identical in
other respect.
Color Is not a primary utility point.
but as a secondary point often comes
In for special consideration. For ex
ample, a white variety and a blatfc
ander and beat the pulp to a paste. To riety 0 the same breed are actually
tnis aau two well-beaten eggs, two
taoiespoonfuls of melted fat, onion
juice ; pepper and salt to season. When
well blended, place In buttered molds
and bake until done.
Peas on Toast. Prepare a rich,
white sauce, stir ln a few cooked peas,
season well and serve on buttered
toast. This Is a simple and easy dish
to prepare, but most wholesome and
nutritious. Asparagus prepared In the
same way with a hard-cooked egg or
two Is a well-relished dish and very
sustaining.
Scalloped Cheese. Cheese in its dif
ferent forms Is an excellent substitute
for meat. Cottage cheese, which may
be made In the home, Is a most versa
tile one to use In many ways. Take
any good flavored cheese, cut In small
pieces and use In layers In a baking
dish with small cubes of bread; re
peat until the dish is full. Beat two
eggs, add salt and pepper to taste and
mix with pint of milk. Pour this
custard over the bread and cheese and
bake until set. Serve hot as a lunch
eon or supper dish.
Identical In table Quality, but be
cause black birds do not dress for the
A. poem every flower in '
And every leaf a line.
The empty spit, ne'er cherish wit;
Minerva loves the larder.
USES FOR LEFT-OVER CHEESE.
Mature Early Hatched Pullet.
market as clean and nice looking sv
white ones, it often happens that they '
are not salable.
When a flock of fowls Is kept for
egg production only, uniformity In col
or is much less Important fhaa
approximate uniformity - of sixe and
type, yet the more attractive appear
ance of a flock of birds of the same
color justifies selection for color mm
far as It can be followed without
sacrificing any material point.
When a poultry keeper grows Ms
own stock year after year he ought
by all means to use stock of a well-
established popular standard breed.
By doing so and by selecting as breed
ers only as many of the best specimens
of the flock as are needed to produce
the chickens reared each vear. si
poultry keeper maintains in his flock
a highly desirable uniformity of excel
lence in every practical quality and
with little extra care and no extn
cost can nave a pleasing uniformity
In color.
CHICKENS TAKE FIRST PLACE
Some Reasons Why They Lead fas
Scheme of Poultry Production
Utilize Much Waste.
Where It la Difficult to Use Liquid
Polish Finest Grade of Emery
Cloth Is Best
Borne of the brasswork of the car,
because of Its position and the work
it has to perform, Is apt to get Into a
rough state that makes it difficult to
keep clean. This applies to the brass
strip edging the running boards and
the foot plates on the door sills. It is
difficult to clean these with liquid brass
Suited Him, All Righi
The Dominie "I'm glad to sets you
realize what our country is fighting
for. This war will make the world
a better place to live in." Betchure
life it will, boss. De wimmin are be
ginning to do all de work." Life.
polish, which has the characteristic of
staining the surrounding-territory, in
cluding the rubber footboard covering.
It is better to stop using the liquid
here and to polish the brass with the
finest grade of emery cloth. A piece
of this cloth that has been used some
what elsewhere and so has lost some
of its cut is best for this work.
Storage batteries will freeze unless
kept fully charged. Tires should no?
be allowed to carry the car's weigh
when put away for the winter.
Cheese Is so nutritious, an ounce be
ing equal to two ounces of meat, wlth-
" out its waste. Cheese Is
particularly good with
starchy foods and foods
lacking in fat and flavor.
Cheese should be
bought in such quantities
that there need be no
waste, as it molds very
easily. Grate all the
small pieces left over and put them in
a glass with a tight cover; keep cool
and dry. Cooking cheese at too high a
temperature makes It difficult of diges
tion. When possible, cook it at a low
temperature or ln the hot mixture just
long enough to melt It. A tablespoon-
ful of cheese will add flavor to some
dish, and not even a scrap should be
thrown away.
Onions cooked and then baked as an
escalloped dish with white sauce and
cheese is a very fine dish. Cabbage
cooked in the same way Is also good.
Fried Cheese Sandwiches. These
are sufficiently sustaining to serve as
a main dish with a salad. Take thin
slices of cheese, sprinkle with pepper
and salt or other seasoning if liked,
put as a filling Into sandwiches, then
brown the sandwiches on both sides in
a little hot olive oil.
Cottage cheese with raspberry jam
makes delicious sandwich filling.
Crackers heaped with grated cheese
and browned in the oven or heated un
til the cheese melts is a most tasty ac-
colbpaniment to c cup of tea.
Cheese Balls. Add a dash of tobas-
co sauce to a small amount of cottage
cheese which has been well seasoned;
make pink with paprika and roll into
small balls. Roll the balls In finely
minced black walnut meats. Serve on
lettuce with French dressing.
Hashed Brown Potatoes With Cot
tage Cheese. -Chop cold boiled pota
toes fine and season well with salt
pepper and onion juice. Mix with
enoutrh milk to help brown when
turned into the pan, which Is greased
with some sweet fat or oil. Cook the
potatoes slowly without stirring until
they are brown underneath. Mean
while mix cream with cottage cheese
until it spreads easily, adding chopped TURKEYS GIVEN FREE TD0ISE
onion, chives, parsley or pimentos, a
little left-over ham, or chili sauce, and
spread over the potatoes ; then . fold
like an omelet and turn out on a hot
platter at once. The acid flavor, If not
liked In the cheese, may be removed
by the addition of a pinch of soda
when mixing the cheese with the
cream.
Potatpes, onions and corn, all roast
ed in the ashes of the fire, develop un-
tasted flavors.
(Prepared by the United States
ment of Agriculture.)
Chickens, In any general scheme of
poultry production, of course must take
first place. They are best adapted to
general conditions, take a wider range
of feeds and convert them, perhaps,
with the greatest margin of profit.
Chickens, better than any other
of poultry, utilize table scraps
the general run of waste trass the
kitchen door, all the way from apple
and potato parings to sour milk. Chick
ens far surpass all other kinds ot ;
try in salvaging waste grain frosa
stables, from the shed or lot
the cattle are fed, and from bog-,
During the winter months on farms
where any considerable number of live
stock are kept, the hens would take
their living from these sources with
only slight additional feeding trass
time to .time. Chickens are great de
stroyers of insects, including masy in
jurious forms, in yard, pasture and
orchard. They utilize also sssnj
grasses and weeds, and seeds from the
same, that would otherwise be of as
use. Except in isolated Instances the
part of wisdom would be, undoubtedly.
to keep more chickens than ail
kinds of poultry combined, but
should be, in a majority of cases.
of all the other common kinds of poultry.
Two Broods in One Flock .Arise
Care for Larger Munsber
Is Not Favored.
When two turkey hens o3fh
of about the same age are toned out
on free range together tkey win re
main in one flock, and this snakes It
easier to hunt them up and care far
them. It Is not a good plaa to ave
more than this number of yoaeg pestts
In one flock, however, as they ssay B
try to crowd under one or two
be hovered.
. -
- m.
(