THE SEMLWEEKLY TRIBUNE NORTH PLATTE, NEBRASKA.
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ATTENTION TO BIG AND LITTLE FRUITS
Sportswoman in Hunting Season
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The Amateur Orchardlst Must Do Violence to His Feelings When Pruning.
Go through tho orchard and small
fruit plantations and clean up all tho
brush and burn it. You destroy dis
eases, insect pests and weed seeds
without number.
Clean out all the old red raspberry
canes and transplant the- blackcaps. If
you do not have enough blackcaps,
layer tho tips by burying them. Just
sink your spado half-way in the uoil,
slip in the tip, and tho job is done after
you tread on tho soil above tho purled
tip.
Tho borers should bo dug out of
their winter nests.
Don't let the scabby apples Ho under
the trees, but feed or burn them.
The strawberry bed does not need
its winter blanket until tho ground
freezes hard enough to hold up a wag
on. Don't bo stingy with it.
Do not use any material such as clo
ver chaff or barn-loft sweepings to
mulch tho strawberry bed, or you will
regret it next opring when you fully
understand this warning.
Cut scions for grafting; tie them in
handy bundles and bury them in forest
leaves In tho cellar.
Tho fruit and vegetable cellar
should bo ventilated and kept a3 near
tho freezing point as possible.
I
PLANS FOR STORING
HARDY VEGETABLES
Potatoes for Seed and TaWe Use
Next Spring Should Be
Buried in Dry Spot.
Do not store away any unsound or
bruised fruit or vegetables, as they
will soon decay and cause all those
next to them to go tho samo way.
Bury Irish potatoes on a well-drained
spot. Cover with wheat-straw about
six inches deep, put on four inches of
dirt (earth) and let this freeze light
ly, then cover with six or eight inches
of rough, strawy manure. As soon as
this gets wot and freezes put on six
inches more earth and pat it down
smooth. This is for potatoes for seed
and tablo uso next spring before early
potatoes come again.
They will keep better than if kept
In a cool storago plant.
Place beets, carrots, salsify, turnips
and a few parsnips in barrels. First
put In two or three Indies of garden
soil; any mellow earth will do. Then
a layer of vegetables and so on till
tho barrel is full or all aro In. Place
tho barrel in a moderately warm
cellar. A blight freeze will not hurt
them.
Turn tho cabbago upsldo down, leav
ing tho roots on; and cover the heads
with earth about four inches, leaving
the roots sticking out, and they will
keep fine in this way.
Pull up a few tomato vines with
tho fruit on and lay in tho cellar.
You may have ripo tomatoes at Christ
inas. TIMELY TOPICS IN
THE FARM ORCHARD
Tarred Paper Will Keep Rabbits
Away From Young Trees
Fight San Jose Scale.
Heavy paper will turn tho bunnies
away from tho young fruit-trees If It
is wrapped about them two feet high.
Do not forgot that tho fall and
upring seasons arc best for spraying
with tho lime, fffi'phur and salt mix
ture in your warfaro against tho San
Jose scale.
Mulch tho big fruit and little fruit,
tho young fchado and nut trees, tho
roses, tho perennials, tho rhubarb, tho
vines and everything you wish to have
jiufih root growth and storo up fer
tility and strength for tho growing
iCJSOU.
If you havo an old orchard you
wish to dostroy dig away tho soil from
about tho trooB, cutting tlio largest
roots, and tho action of tho wind and
frost will fell the treo for you by
hpringtime.
' - v
Tho young orchard must bo protect
ed against mice and rabbits. Do not
neglect this.
Take cuttings of hardy rosea and
shrubs, as well as currants and goose
berry, cut slips six or eight Inches long
and plant them in a sheltered and well
drained spot, leaving ono bud abovo
tho ground. Mulch with strawy ma
nuro when tho ground freezes.
Many authorities recommend tho
practice of pruning grapes in late fall
and early winter, and it recommends
itself to busy farmers who have to
much work to do in the spring.
Tho amateur vineyardlst must do
violence to his feelings when pruning,
for ho dislikes to cut back, but severe
pruning is essential to the future use
fulness of the vine.
The fan system of pruning consists
of reserving four or five of tho strong
low-growing shoots and cutting out all
the rest.
While you are pruning, select
good smooth shoots, cut about one foot
long, with two or three buds a bud at
the top and bottom. Plant them at
onco in a slanting position with tho
top bud just out of the ground. Tramp
tho soil lirinly and mulch with coarso
manure.
PRACTICAL FACTS
OF POULTRY YARD
Breod of Farm Fowls Is Not as
Important as Way They Are
Bred Avoid Scrubs.
No matter how long they have been
In tho business they do not all raise
prize winners, so don't bo discour
aged If there aro some culls.
- Do you know the parents of tho
best birds you raise? It would bo a
good idea to keep track of tho matter,
if you wish to gain steadily.
Tho breed of fowls for tho farm is
not of so much importance as tho way
they aro bred
Don't wasto your time crossing pure
bred fowls. Crossing standard bred
fowls only makes scrubs, and thero
aro enough of them now.
Tho reason why so many people
fail in tho poultry business is because
they do not glvo it credit for being
a business and they expect to suc
ceed with side-issuo attention.
It is not all in having tho best birds
to breed from. Much depends upon
tho skill of the breeder in mating and
feeding.
Break tho hens of tho notion of
roosting in tho trees Begin before
tho hens have tho habit. It will tako
a lot of work if you do not.
LESSONS LEARNED
AT COUNTY FAIRS
Farmer Should Have Picked Up
Ideas Regarding Live Stock
and Farm Machinery.
Tlio fair is over and should havo
left somo lessons for us all.
If you wore a prize winner, in what
did your success consist cxcollonti
material alone or special care in show
ing it up?
If about to invest in a now breed
of stock, did you compare the merits
of tho breeds you saw?
Did you notice that in tho beef
strains of cattlo tho iiesli Is largely
put on whero most valuable?
Did you compare tho stock of any
noted sire, observing what traits pro
dominate, so you could sco If pedi
gree does not tell, after all?
Did you get any ideas regarding
farm machinery needed in tho imme
diate futuro?
Work Horses Suffer.
Thousands of work horses suffer
from lack of caro and proper feeding.
A great per cent of tho work horses
nro tended in any old wny without
giving any thought to their noed and
aro pushod unreasonably to get tho
most work done. It Is time that horso
owners lhcd above audi methods.
Thp longer on thl r.irtli wt lie.
Anil Weigh tin- v.irloUH qu.ilitU'K of
men.
Spring how mout hit fugitive
Or tltful gifts at hotii ot now and
then
Wind wavered, cm pie light, (laugh,
tors of tlio fen
Tlio more w feel tlio high, iitorn-
featurcd bounty
Of plain (U)V(itc(lncH to duty.
Steadfast anil still; nor fed with mor
tal prnlso
Hut finding amplest roootnponho
For life's uKiirlamlotl pNpottsa
In work ilono sqtmrely ntul unwanted
days Lowell.
CAKES FOR THE LITTLE FOLKS.
Sponge cakes aro especially good for
small people Peat four eggs until
light, add a cupful ot
granulated sugar and a
cupful of powdered sug
ar Sift together two
cupfuls or Hour with two
teaspoonfuls of baking
powder and boat until
light and full of bubbles
Into three-quarters of a
cupful of boiling water
put a teaspoonful of fla
voring and stir into the cake mixture
Unko In gem pans Ico or not, as de
sired. Raisin Cakes. While nuts are not
good for very little people, raisins
which havo been seeded and chopped
aro excellent. Creum half a cupful
of shortening, add a cupful of sugar,
add a half cupful rich milk or thin
cream. Dissolve half a teaspoonful
of soda In a little hot water, or uso
two teaspoonfuls of baking powder,
and sift it with tho flour. Heat one
egg and add enough flour to roll after
adding a cupful of chopped raisins.
Buttercups. Cream together half
a cupful of butter and half a cupful
of powdered sugar; add two eggs
beaten, separating tho yolks and
whites, sift two teaspoonfuls of bak
ing powder in two cupfuls of flour,
mix well, add half a teaspoonful each
of vanilla and lemon extract. Koll out
thin as possible and cut with a star
or any fancy cooky cutter; sprinkle
with caraway seed, sugar plums, press
ing them into the dough. ,
Brownies. Sift together two cup
fuls of flour, a half teaspoonful of salt,
two teaspoonfuls of baking powder
and a teaspoonful of cinnamon.
Cream together a cupful of shorten
ing with a cupful of granulated sugar
and stir into tho dry Ingredients. Peat
two eggs well and add to tho rest,
then add two cupfuls ot rolled oats, a
cupful of seeded raisins and a half
cupful ot well-waBhed currants. Mix
well, then drop by teaspoonfuls on a
greased baking dislt.
Crackers are good little cakes if cov
ered with boiled frosting and chopped
raisins and browned in tlio oven.
Mnrshmallows placed on round thin
crackers and baked in the oven until
they puff and are brown nro another
favorite cake with the little people.
CAKE FILLINGS.
There is no manner in which variet
may be given the ordinary cake like a
new filling or a strange
or unusual combination.
The following may bo
suggestive, although not
all new.
A cupful of giated pine
apple with sugar added
to whipped cream or
even to a beaten wliitoof
an egg is a most dainty
tilling for any whlto
cako and adds a delightful flavor.
Cocoanut Cream Filling. Scald a
cupful of milk in a double boiler, add
two eggs beaten lightly, first adding
a little of the milk to the eggs. Add a
half cupful of sugar and a pinch of salt.
Cook until thick, then set nsido to
cool. Whip a half cupful of heavy
cream, add it with two-thirds of a cup
ful of grated cocoanut to the, custard,
stir until well blended, then spread on
tho cake.
Prone Almond Filling. Poll togeth
er a cupful of sugar and half cupful
of water to the soft ball stage. Pour this
birup over a well beaten wliito of an
egg, beating all the whllo tho sirup is
added When beginning to stiffen add
a half cupful of prunes which havo
been softened and cut in bits, and a
third of ti cupful of blanched and
shredded almonds When tho Icing Is
cold spread on the enke
Fig Filling. Grind a pound of figs
add two tablespoonfuls of sugar and a
cupful of water, cook until smooth,
then add tho juice of ono lemon, beat
well and when cold spread on layers
of cake.
Maple Cream Filling. Cook togeth
er a cupful of maplo sugar, a half
cupful of milk and a tablespoonful of
butter together for eight minutes or
when It makes a soft ball In cold wit-
Looking Backward.
Our first years at school were not
made easy and Joyous to us by
tho modern methods of tho kin
dergarten and other similar sys
tem" of acquiring knowlodgo with
out offort, and we tlioroby es
caped tho effects of tlio fallncy that
learning and education can be at
tained without pains and concentra
tion of the mind. Wo were constantly
drilled at school in nuntal Hiithmotlc
and otlx j- studies of a kind not much
re li ' i (I, ' m told by the jouth of to
mm
tor. 'l.i'vo from the heat and stir until
smooth, but put on the cake before it
becomes set. Should It become too
hnrd add a few drops of milk or hold
tho saucepan over hot water for a few
minutes. This makes a nice frosting
as well ns a good filling.
One cupful of sour cream, a cupful
of sugar cooked until thick nnd a cup
ful of hickory nut meats added, makes
a most delicious cake tilling.
SERVING PORK.
For those who have good digestions
and are engaged In an actlvo life, pork
Is ago o d , nourishing
food, and Is especially
good for tho cold winter
BfeV I"011ths
js poi k is u ueai mr
ilopnr It ulinnlil hn Rorveil
i'is -w Itli tho musclo-bulldlng
tj'StSiiii foods, such as benns,
peas and squash, cab
bage and Bpinnch. When serving pork
chops have mashed potatoes, fried np
plcs and squash.
Apple sauco with roast pork, liom.
iny nnd pumpkin plo.
A ory attract Ivo roast may ho pre
pared like a crown roast of lamb.
Fill thp center with small onions and
roast, basting until done.
Spiced Ham. In a porcolaln-llnod
kettle put a bag of spices, cinnamon,
mace, cloves a half teaspoonful ot
each Into tlio kuttlo put a. quart or
two of elder and place a well-cleaned
ham which hns been soaked overnight.
Cook six or oight hours. Cool beforo
taking it out of the cider. Hcmcmbor
tho ncid of cider will act on any motal
like tin and It should never bo put
into a tin dish.
Baked Ham, German Style. Soak,
a ham over night in cold water. In
tho morning remove tlio skin. Mix a
tablespoonful of powdered sage, a
teaspoonful of cloves, a half teaspoon
ful of cinnamon and a fow dashes of
popper. Rub this Into tho mcat,then
sprinkle with chopped onion. Mnku a
pasto of flour and water and spread it
over tho ham. nako four hours, bast
ing It occasionally. Remove tho pasto
beforo serving.
Ham With Tomato Sauce. Rub a
half can of tomato through a sieve.
Put two tablospoonfuls of butter with
tlio tomato Into a saucepan. Add a
quarter of a cupful ot stock or milk
and a teaspoonful of onion julco. Season-with
salt and popper. Urown tho
ham on both sides and pour tho sauco
over it.
MORE GERMAN GOOD THINGS.
Tho Germans aro famous for their
soups of various kinds and ono of tho
charms ot thorn aro tho
soup garnishes.
Egg Crumbs. Sift a
cupful of flour, with salt
ntul finnnnr Hunt nn ni-rr
PLri enough to blond the yolk
ffi3 and whlto, then add two
tablespoonfuls of water
and mix with tho flour
Turn on to a floured board and knead
thoroughly working in as much dry
flour as possible, so that a very stlfT
dough is formed. Let this stand for
half an hour, then grnto on a coarso
grater and let tho crumbs dry, after
spreading them out on tho board. Al
low two tablespoonfuls of these egg
crumbs to bo cooked in tlio soup. Tho
remainder of tlio crumbs, after drying,
may bo put into a jar and kept for fu
ture use. They will keep for somo
time.
Potato Dumplings. Grate four cold
boiled potatoes and ndd to them ono
cupful of stalo bread crumbs, soaked
in a llttio milk, Just enough to moist
en; ntid two eggs, two tnblcsponfuls of
flour and ialt and popper. Form into
balls and steam or boll 20 minutes.
Turn into a serving dish and sprinkle
with two cupfuls of bread crumbs fried
In butter.
German Potato Salad. lioli four
large potatoes in their jackets. Peel
and slice them very thin. Add ono
small onion chopped very lino. Cut
three slices of bacon Into dlco nnd fry
until brown, pour this hot fat over tho
potato and onion, season well with salt
and pepper. Heat four tablespoonfuls
of vinegar to the boiling point and
pour over tho potato. Mix well and
allow the salad to cool before serving.
Stuffed Onions. Parboil six oven
sized onions. Remove tho centers and
drain as much as possible of the mois
ture from the onions. Chop tho cen
ters, mix with bread crumbs, sago and
other seasoning desired. Fill tho cavi
ties witli this mixturo, put a pleco of
butter on top of each. Hako in a dish,
hasting with stock or butter antl wa
ter. Allow 15 minutes for baking.
day nnd unfashlonnblo with modem
educators of young children; and nt
homo wo were urged In season and
out, us wo then thought, to improvo
our minds, to conteinplnto serious
tilings, and especially and most fre
quently, to read good hooks, particu
larly those books which required ef
fort for their understanding and mas
tery. George P. Ilrott In tho Atlantic.
Optimistic Thought.
To accept a favor is to forfeit lib
erty
i
ASOT
MnS&mmteL ........... ?ML
M I fc I l I ill li I I li II M - -IVHfctU
mitJmim' JJaBHr
A FRENCH Idea in hunting garb is
shown hero which tlio practical
American may mako uso ot in ftiBlilon
lug her own. No American who un
dertakes tramping through field nnd
tvpod and ovor hill and valloy would
consider following this model exactly.
Wo wear short skirts, bloomors and
loggings and nro propnred to tramp tho
tvlld, not always following beaten
paths. Put hunting nnd fishing mid
tramping in the alluring out-of-doors
Is not simply a poso with tho Amer
ican sportswoman; sho really hunts
tome, fishes considerably, and tramps
much.
The jacket In tho model plcturod Is
Ideal. Mado of checked twcod In
ihades of brown, it is roomy enough
Tor freodom and snug enough for com
fort, and Is not ungraceful. Tho back
Is plain, with tho fronts fulled in a
llttio abovo tho bolt. Tho sleeves, of
tho plain coat-sleovo variety, aro
finished with a pointed cuff on tho up
per side. Tho yoko overlaps tho
lackot at tlio top, fastening on tlio
shoulder, and a plain turn-over collar
finishes tho neck
Plain machine stitching finishes ail
edges. Tho Jacket fastens with snap
fasteners, nnd small mctnl buttons,
Dainty Serving Aprons, to Cost a Quarter
IF YOU aro casting about for Inoxpon
sivo Clirlstmns gifts thero is hardly
anything that makes as good a show
ing, for tlio smallest outlay, as tho
llttio serving apron. Of course these
small bits of dainty nppnrei may bo
in ado of lino materials, trimmed with
tho more costly lingerie lnccs, and
elaborated Into expensive affairs, but
thoso will not bo any more pleasing
than plainer aprons which aro equally
dainty and are made of inexpensive
cotton fabrics trimmed with sheer em
broideries or tlio cheaper laces.
Tlio weaving of cotton into oxquislto
fabrics that cost llttio has placed a
world of opportunities nt tlio hand of
the needle wornnn. All tho fino cot
ton lav, ns, plain and printed, dotted
mulls nntl swiss, plain and printed
voiles, fancy nets anil cotton mar-
qulsetto aro In lino with fancy weaves
to mako tho frivolous llttio accessories
of dress nnd tho airy houso nnd party
gowns which women aro privileged to
wear. Evoryono of thorn Is available
for tlio serving apron and for tlio
morning cup.
Thero Js a saving in buying enough
material to cut soveral nprons, nntl
they may ho mndo of short lengths or
pieces or romnants, because the body
of tho apron is often cut In pam-ls that
aro set togother with narrow val lace.
Short longths of embroidery horvo for
edgings, becauso tliex nro put on .with
out fullness. A pocket, decked out
with a small bow or rosette, Is an
embellishment nnd conies In hnndy
for tho lace-bordered handkerchief.
Since It Is so much tho vogue for
tho daughters of tho hougp, llttio nnd
big, or for tho young hontca, to sorvo
tho guout at ten or luncheon, tho
nerving apron is sure to he appiecl-
$..;.&
y
put on in diagonal rows (three in each
row), aro allowed It by way ot adorn
ment. No ono can fathom tho idea of the
designer in making, to go with so
practical a Jacket, a skirt so entirely
unsuitod to hunting. Tho proper skirt
Is to bo cut much shorter, extending
not below tho cnlf of tho leg. or at
most to tho top of high hunting shoes.
It is to lit smoothly about tho waist and
hips and Haro toward tho bottom. It
should bo finished with a machine
stitched hem and provided with a fow
wolghts. Skirts of this kind nro worn
ovor dark-colored bloomers and with
tho plalnosL of soft shirtwaists, in
brown linen or other utrong fabric.
Tlio cap is a very good model, with
a vizor of which thoro Is only a
gllmpso In tho picture Such caps aro
made of velours, chinchilla, velveteens,
tweeds and similar fabrics, nnd It
would bo hnrd to improvo on this one.
It Is comfortable and becoming. Foi
tho crisp and glorious days of Indian
summer and the light snows of De
cember tho real sportswoman can
equip herself to bo entirely comfort
ablo and bo conscious of looking woll,
too.
ated by her who is remembered with
ono at ChriBtnias time. The pretty
aprons shown hero cost only u quar
ter each.
JULIA BOTTOMLEY.
Wide Skirt Has Arrived.
"Tho wide skirt hns arrived," says a
fashion authority, v "It started with tho
short, flaring minaret tunic. From
thoro it lengthened and expanded into
tlio long, full Russian ovorsklrt. Hero
It ruled supromo for somo tlnio, but
nt last tho final tirop came, and sud
denly, too, and its end 1b tho throe and
a half yard round-tlio-bottom skirt. Tho
circular skiit hanging in quaint godot
rallies is a rival ot tho now plaited
skirt, and Paris favors both as smart
autumn stjles Tlio long coat which
flares oven moro than tho skirt bo
noath is tlio suit coat of tho hour,
whllo tho basquo which cilugB to tho
figure has taken tho placo of tho bag
gy kimono blouso. It haa brought
with It tho high collar and tho higher
niche, which Hares. It is interesting
to noto that wo are to flaro both at
tho neck and at tho feet thin wintor "
Fur Capes nnd Ruffs.
Fur trimmings nro n strong fenturo
of women's dress tills season and
tliorefnro it is to bo expected that fur
should prove a big item in tlio wom
en's neckwear Held, according to tho
Dry Goods Economist. Capo collars
of fur finished with stnndlng ruches
nro a feature, as also aro mullno ruffa
with a fu band in tho back.
Somo of tlio moro elnborato novel
lies designed as foundations for eve
ning dresses show trimmings ot fur,
combined with smart opalescent span
ulna and beads.