POLff COUNTY NEWS, TRYON, N. C.
Horticultural
Veils Decorate Fall Hats;
Hints
V ....
MliM The KITCHEN
sET STRAWBERRIES IN FALL
nsplanting May -Be Successfully
Tra
none in -ditrons
Are Right.
Strawberries - are generally trans
muted in the spring of the year from
Liner plants which have set the pre-
ding season, although If conditions
are favorable they may be set in the
111 months successfully. The manner
to which theseare transpiated will de
pend upon the size of the field one
expects to maintain and the method
0f cultivation or care best adapted to
local conditions. For small planta
tions the single-matted row" or the
stool system of planting secures best
results There can be no doubt but
that the stool system will secure a
better jiuality of berries.
Transplanting by the stool system
js accomplished by simply setting one
plant in the row, preferably 18 inches
each way. If a horse cultivator Is to
be used, the rows should be three feet
apart, the plants 15 to 18 inches apart
In the. row. No runner plants are al
lowed to form, the runner shoots be
ing pinched off as they appear. This
system is probably not as productive
in the case of the Senator Dunlap, and
other common varieties. -
In planting in the single-matted row
system the plants are set about two
feet apart in the row, the rows three
feet apart. Each parent plant is al
lowed to mature from two to six run
ner plants. These are layered in line
with the row between the parent
plants. All other runners should be
pinched off and not allowed to form, j
For field plantation on a large scale
the double-matted row is recommend
ed. Set the parent plants as before,
but the rows four feet apart to permit
easy cultivation, and allow six runner
plants to form from each parent plant.
Four of these runner plants are lay
ered in line with the row, two on each
gide of the parent plant. The other
Ideal Rows of Early Ozark Strawber
ries, One of the Best Extra Eearly
Berries. !
two runner plants are layered directly
outside the parent plant, forming two
rows on each side of the parent row.
Cultivation is necessary for success In
the case of the ever-bearing varieties,
and if water is available it is a good
plan to irrigate throughout the fruit
tag season. -v
TO DESTROY CURRANT WORMS
Larvae of Saw-Fly Can Be Controlled
by Good Spraying With
Arsenate of Lead.
Currant or gooseberry worms, which
are the larvae of the saw-fly, can be
controlled by spraying with arsenate
f lead at the rate of onejo one and
a half ounces in a gallon of water.
Paris green may also be used to con
.tol the worms. The bushes should
be sprayed as soon as- the worms ap
pear. Iq case tne Worms do not come
until the fruit is ripening, white, helle
bore should be substituted for the ar
senical poisons, as it is non-poisonous.
PERFECT WORK IN SPRAYING
Thoroughness Doe's Not Mean Heavy
Application, but One That Cov
ers All Sides.
Tl"?re is another great essential for
success in spraying besides timeliness,
and that is thoroughness. Thorough
ness dots not necessarily mean heavy
"I'PU'.-ations but a fine application that
entirely covers the tree on all sides.
le fact is heavy applications often
cause spray injury. A perfect job of
sprajm- is when all parts of the tree
sre covered and "kept covered with
prai'. Then the bugs and diseases
nave no chance.
n' sPray for Peaches.
member that the peaches must be
v ad every two weeks with llrue-sul-
ur spray for the control of brown
Spraying Reduces Losses.
bro lns reUuces transit losses from
rot of stone fruits, as well as
0rcllf'J losses. -
B Careful in Cultivating,
tr. not cuItIvate deeply near, fruit
com -M InJured roots are apt to be
diseased.
Effective Fungicides. ' :W
Phur f 'cides whIch depend. on Jul-..
or their action have been: shown
most elective in hot weather.
COLT NEEDS HEALTHY START
Navel r scours and Constipation Ara
Three Common Troubles to
Guard Against.
As it appears that the supply of
horsepower on farms Is beginning to
run low and will b'e lower yet in a
of tLyxn r tW' W" H-'peters, head
It ?, nnesota university' division
of animal industry, contends it will
"Young colts are subject to three
common troubles that cause a heavy
death rate, namely, navel ill, scours,
ntmfmn- To d against
navel 111 every sanitary precaution pos
sible should be taken, such as having
2w maf,f0al In a clean thoroughly
disinfected box stall, carefully dfsin
fecting the navel cord of the Jolt
I? J;after U Is born' and washing
the udder of the mare with a wak
non-poisonous disinfectant solution.
On farms where navel ill has occurred,
u will pay to treat or have a veterin
arian treat the colts with preventive
serum.
"A young colt is frequently consti
pated right from the beginning. Un
less Its digestive system is able1 to 'cast
off the first feces the first day, it
should be dosed with about four table
spoonfuls of castor oil, repeating the
dose at intervals of six hours until the
digestive system responds. Ejecting
a quart or so of warm water into the
rectum with a gravity syringe will
m&sm
y: : -v
Purebred Percheron (1,800 Pounds)
Used as Farm Work Horse.
often help to relieve a constipated con
dition. One should not delay treat
ment for this trouble once it has been
diagnosed. '
"Scours is sometimes associated
with navel ill, but may also occur
when the latter is not present. This
condition will often right itself In a
day or two, but if it persists on the
second and third days, with no Im
provement noticeable, treatment must
be begun. The safest plan is to call
a veterinarian because scours should
be treated differently in different colts,
depending on the apparent cause, the
age and condition of the colt, and the
stage to which the trouble has ad
vanced." SHEEP BUSINESS IS REVIVING
So Far Recovered That Many Operv
ators Have Made Up Losses of :
Tvyc Previous Years.
"The sheep business is coming back
in fuct has so far recovered that
the large operators have to a large ex
tent recovered from losses of the two
previous years," says A. E. Darlow,
assistant professor of animal, hus
bandry at Oklahoma A. and M. college.
"This favorable trend of prices on
both fat sheep and wool will undoubt
edly result in two things a high price
for breeding stock and an increased
demand for rime," Darlow adds.
"It has bet-n our experience in Okla
homa that when ewes are high in
price and profits necessarily small a
large' percentage of farmers go Into
the business In the following depres
sion. "This doesn't mean that farmers
shouW not buy at present prices, but
that they must be conservative. Don't
buy a largs flock If you haveno pre
vious experience but. buy a small
flock. Also, don't go Into the business
at all if you don't intend to continue
for several years."
PUREBREDS MAKE BEST GAIN
Calves. Dress 6ut With Larger Per
centage of Beef In Region of
High Priced Cuts;
Good purebred beef bulls make more
profit than scrubs because their calves
make gains more economically and be
cause they dress out a larger per
centage of beef, of which a .larger part
Is in the region of the high priced cuts.
The question a beef cattle man should
ask himself Is not; "Can I afford to
use a good purebred bull?" but "Can I
afford not to use one?" v
Sows Disowning Pigs. :
It Is sometimes hard to persuade
young sows to Nmother their pigs. A
method which has been successful in
many cases Is to nail a heavy piece
of timber about fifteen Inches from
the floor, tnrow the sow on her side
and tie the two underneath legs to the
timber with stout cotton cord. Place
the pigs with her and leave the sow
In this position most of the time for
about thirty-six hours. She may then
be released. After this treatment the
sow will generally be fond of her off-iprlnff.
INDICATIONS OF GOOD LAYER
Distance Between Keel and Pelvio
Bones Shows Capacity Late
,-. (, Mler Are Favored.
It has been found that there are
definite outward Indications ! and
measurements of a fcAvl's bodv which
iDdicate greater or less production.
For Instance, It has been observed
that a bird during the course of Its
laying spreads out the pelvic or pin
bones. The greater and longer the
production the more these bones are
spread. Also production straightens
out the curve In these bones. The ac
tivities of the Intestines cause the
fowl to have what Is called capacity,
that Is, considerable capacity between
the pelvic and keel bones.
It has also been noted that contin
ual laying uses up the surplus fat In
the body so that In the fall of the
year after a fowl has been producing
heavily we find by feeling the fowl
between the pelvlcs and keel it has
a soft pliable feelmg, no layer of fat
being evident under the skin.
There are also definite color changes
which take place with egg production.
Directly after molting, during which
time the fowl has laid up a surplus
of fat, the skin, shank and beak of the
yellow-skin varieties have a (very
strong yellow color. As the process
of egg laying continues this yellow
color disappears. Observations show
that the color around the vent! dis
appears first, then In the beak, I then
in the legs. In leaving the beak It
leaves the base first, the part nearest
the head, and fades out toward the
tip. In leaving the legs it begins on
The Red fllump Comb Denotes the
Layer. I
I. i
the front of the leg where the leg
joins the foot and fades upward and
back. The reddish color around the
edges of the eyelid also fades with
production.
The molting of the fowl is another
definite index of production. Thji late
molter Is almost Invariably thej'best
layer. The stage of molt is a j good
index as to whether one bird has
been a better producer than the other.
A fowl usually molts in the neck first,
then the body, the tail, and the ving,
starting from the center and malting
In both directions. This might ! vary
a little In rare cases. j
The above are some of the indica
tions which are used In judging pro
duction contests.H. Embleton, Poul
try Division, Oklahoma A. and M.
College.
POOR FOWLS LOWER PROFITS
. i
Smaller Flock of High Producers Will
Prove Far More Satisfactory
Cuts Feed Bill.
There Is certainly no room for fowls
on any farm when they lay so few
eggs during the year that they scarce
ly pay. for the grain and other ( feed
they get. A smaller flock of high pro
ducers will make twice the profit with
a smaller cost for feed and housing
space. When a hen begins to moult,
taking most of the summer and fall to
replenish her supply of feathers, it is
about as sure a sign as a poultry
raiser needs that she is an undesirable
bird. j
ENCOURAGE PULLETS TO LAY
With Small Amount of Attention and
Care Young Fowls Will Produce
Much Earlier. -i
Most pullets raised on the farm
start laying when they are about ten
monthsi old In spite of the fact; that
a small amount of attention and j care
would bring ' them into fraying when
they are from six to seven months
old. Getting eggs three months earlier
at a time when egg prices are likely
to be high is an important factor in
Increasing the profits from the flock.
DETERMINE BEST LAYING HEN
Fowls With Full Crops on Going to
Roost at Night Are in All Proba
bility Good Layers. '
You can help to decide which hens
are kept at a Joss by going through
thr house just after dark and feeling
th crop of '. each bird. Those hens
whose crops are packed full are in all
probability the hens which are laying
well. " Xou may well be suspicious of
the hen which night after night ! bar
only a partly-filled crop. :
t ,
r . .
f
- Iliillilii!
(, 1922, Western Newspaper Union.)
Oh, road that beckons round the bend.
We care not what's at ijourney's end.
So that our happy feet have strayed
Through ferny banks;! and hemlock
shade! P -
GOOD SALADS AND DRESSINGS
... . . .
With all the delicious fruits and veg
etables that each season brings, there
need not be a
lack of good sal
ads at any tinae.
Frozen Fruit
Salad. Take one
cupful each of or
anges, bananas,
pineapple, green
grapes, whipped
cream and fruit salad! dressing; add
sugar, if necessary. Dice the fruit,
add the remaining ingredients and mix
lightly. Fill mold, pack in ice and salt
and let' stand four hours.
Fruit Salad Dressing. Take one
fourth of a cupful each of pineapple
and orange juice, the juice of a lemon,
one-fourth of a cupful of lemon juice,
one teaspoonful of flour and three of
water, one egg, and one-half cupful of
cream, whipped. Scald he fruit juice.
Mix. the sugar and flour and add the
cold water, mix to a smooth paste.
Add the beaten egg, stir in the hot
liquid slowly. Cook in a double
boiler, stirring constantly until thick
ened. Cool, and when ready to use
fold in the whipped cream. This makes
and French dressing. ;
Baked Apple Salad. Wash and core
the desired number of red apples. Fill
the center of each with a section o
banana and sprinkle sugar over the
top. Cover the bottom of a shallow
dripping pan with warier and set the
apples in it. Bake until tender, but
not too long to lose the shape of the
apple. Serve on lettuce with boiled
dressing or with mayonnaise.
Almond Salad Dressing. Put two
ounces of blanched almonds through
the fine knife of the meat chopper,
then pound to a fine paste. Add one
cupful 6f mayonnaise, ne-half cupful
of currant jelly, the juice of half . a
lemon and a cupful of whipped cream.
Serve with fruit salad.
Tomato Salad.- Take firm, round,
ripe tomatoes, peel and cut into sec
tions. In the center place a small
yellow tomato, set the tomato on a
heart leaf of lettuce and serve with
a rich mayonnaise.
Apple 'Salad. Pare r.nd cut into
small pieces six laVge apples, add the
juice of a lemon, and three cut-up ba
nanas. Just before serving whip one
cupful of cream, add two-thirds of a
cupful of sugar, mix with the fruit and
serve very cold 4
Peach Surprise. Mix well one cup
ful of nuts, one cupful of cottage
cheese, well seasoned. ! Fill the cen
ters of six peaches with the cheese
mixture, arrange on lettuce and cover
with dressing. - ,
But beat of all I love the road
When it slips past a white abode.
Past old gray barns and maple trees.
Into the forest's mysteries.
Walter P. Eaton.
A SYMPOSIUM OF SALADS
With apples very plentiful this sea
son it will be worth while to try a few
' apple combina
tions. Here is a
glorified Waldorf :
Take two table
spoonfuls of' gel
atin, soak in one
half cupful , of
cold water, then
, dissolve in one
cupful of boiling water, add four table-
spoonfuls of sugar and stir until dis
solved, then four tablespoonf uls of
lemon juice. Cool. When almost set,
add two cupjpds of chopped apple, one
cupful of shredded celery, one-half cup
ful of nuts, six stuffed olives, and turn
into individual molds garnished with
sliced olives. Serve on lettuce with
salad dressing at the side..
Orange Jelly Salad. Take one ta
Wespoonful of gelatin, soften In one
fourth of a cupful of cold water, add
one-half cupful of boiling water and
stir until the gelatin Is dissolved, then
add one-ha cupful of sugar, one cup
ful of orange juice, the juice of a
lemon Sad one grape-fruit. Add the
fruit juice to the gelatin, cool, and
when beginning to set, pour into In
dividual molds. Arrange sections of
the grapefruit in each .mold. Serve on
lettuce with any desired dressing.
Head Lettuce Salad. Mix one-half
cupful of chopped olives, one-half cup
ful of nut meats and three pimentoes
with salad dressing. Cut the head
lettuce into wedge-shaped pieces and
cover with the dressing just before
serving. ' ! ... .
Prune, Raisin and Cheese Salad.
Clean and steam two cupfuls of
prunes.5 Fill with, a mixture of one
fourth cupful of chopped raisins, one
half cupful of grated cheese and one
half cupful of nutmeats. Fill the
prunes after removing the stones. Ar
range the prunes on lettuce with stalks
of shredded celery and boiled dressing.
Pineapple Delight.-Rub a salad
bowl with a clove of garlic, then add
one cupful of white cabbage t finely
shredded, one-half cupful , of , finely
chopped celery, one-half cupful of
diced pineapple. Arrange on lettuce,
serve with French dressing and gar
nish with slices of red pepper.
7)W
IT IS the whim of designers often
to use; the veil on new millinery,
for veiling or decorating the hat, in
stead of the face.. They add it as a
coquettish allurement to millinery al
ready fascinating. Perhaps they have
pondered Shakespeare's Why veil the
rose's bloom?" or perhaps they have
determined that veils are more be
coming ;as a background than as a
screen for the features of beauty. Any-
s " '" j, m , j ii wilq
MMMSMMMMUMMHSISteA. tiu0' If fc iflrtllillMMIlllilllllMI lilil IMiIH I fi "nTf
Group of Veil
way, they have found new, ways of
placing it on all sorts of f.all and win
ter headwear and a few of them are
shown in the group of hats pictured
here. . v
The face veil Is not, left out of the
season's reckoning by any means, but
It Is another story."- Women experi
ment with the new weaves, meshes
and colors and buy their face veils at
the same time that they buy their
street hats if they wear veils at all.
Their choice is all a matter of becom
ingness. It is the business of the face
veil to enhance the becomingness of
the hat, to contribute to neatness of
appearance and to protect the com
plexion. This season's face veils are
mostly fine-meshed affairs Inconspicu
ous and delicate, many of them with
out borders. A bordered face veil
appears in the group of decorative
veils, at "the bottom of the picture.
It entirely covers a soft, felt street
hat and corresponds with Its simple
trimming merely a collar of ribbon
decorated with soutache braid.
At the top of the group a pretty hat
of dark colored velvet, with brim fac
ing of lighter color, is brightened by
circles of Iridescent beads on the
crown. A heavy, square-meshed silk
vail is drawn about the brim, falling
Winter Coats
In a narrow curtain over the eyes and
trailing off at the back. There are
several lovely color combinations for
this modet To the right, a wide
brimmed dress hat Is veiled with Span
ish lace that slips through, the trans
parent brim and falls from its edge.
A spirited trieora, at the left, with fac
ing of black hatter's plush, and cov
ering of black and silver brocade. Is
curiously draped with a black silk
Tell having silver ribbon as a decora
tion for Its edges. There is much
artistry In the placing of decorative
veils, and no end of ingenuity In their
i II .. '
1-11 J" yj " - fi V: in
iMfcMMMMMMMiMMi),,! HWIIIlffe?
Winter Coats for Txts
5-
vww!
arrangement on the season's wonder
ful millinery. t
Now that the flurry and excitemesS
of "getting the children , ready &r
school" has subsided, the next number
on the program is the selection of UttiSa
daughter's winter coat.
This is really a momentous questies'
In that it must be considered frana
many viewpoints. Especially Is tafia:
so, since the element of style enters a
- Decorated Hats.
largely Into the realm of juvenile ap
parel. . '- I
Durability, suitability and that fci
tangible but exacting quality of stylal
all have to be taken intot consideration.'
It makes - a difference as to whether
the little one's coat is for every day or,
"dress up" occasions, or must, perhaps
serve for both. Of course If one pan
afford It, two coats are better than
one. ' . ' v ' ,-
For general practical wear, . chin
chilla cloth is the preference for coata
for. tiny tots. . The "strictly tailored
mode Is a leading Influence in thla
class. Bolivia is also practical and
some dealers declare It Is most In de
mand. Heavy wool sports fabrics;
jinany with either contrasting solid or
plaid backs are also developed In these
tailored models.
Broadcloth, duvetyn, and suedine for
"Sunday best" are fashioned lato most
alluring garment?. These have constd-
erable shirring and smocking and
stitched scallops appear, and .fre
quently the yoke Is Introduced. Gray;
with gray fur is favored, also whlta
with unspotted ermine collar. Browa
Is especially good, ranging from seal to
light-wood tones.
Miniature fur coats, fashioned Uka
mother's own, are the delight of th
for Little Girls.
little one's season. . For these bei
or squirrel are .employed, and an Inter
esting moaei waa recently displayed la
raccoon, copied after big slster'a srvor-a
coat.
Fu. Is a foremost trimming featSra
for cloth coats In the Juvenile worl3
of fashion, and the collars are matdbeX
with hhts of squirrel or beaver.
orwosT it vsraN wvywa