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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (Jan. 24, 1918)
THE SEMI-WEEKLY TRIBUNE, NORTH PLATTE, NEBRASKA. Helping the Meat and Milk Supply N raeixnjfflT Hie Housewif e aid the War (Spoclal Information Sorvlco, U. 8. Department of Agriculture.) SQUABS ANOTHER WAY TO QUICK MEAT n (Spoclal Infoimatlon Eonice, U. 8. Department of Agriculture) SAVING THE FATS FOR FOOD WILL ASSIST SECRETARY BAKER Backyard Lofts Make Pigeon-Raising Town Man's Opportunity. RAISING SOUABS ncrease Choice Meat Can Be Obtained From a Back-Yard Loft. FLESH IN FOUR WEEKS' TIME Space of Six Feet Square Will Accom modate Eight or Ten Pairs of Pigeons Ideal Arrangement Is on the Ground. TO RETAIL SKIM o MILK A SUGGESTION FOR YOUR TOWN? Stations for the sale of skim milk are soon to be established In Hartford, Conn., as part of tho work outlined by the urban home demonstration agent em ployed by the state agricultural college, co-operating with the department of agriculture. The direct object of these stations will be to supply a cheap and nourishing food and to demon strate the value of skim milk as a tissue-building food. For food purposes pigeons are usu ally classed with poultry. Culturally they aro in a class by themselves, producing meat only, producing it very quickly and under conditions that do not admit of growing any other crea turo used for food. While the Ideal arrangement for pigeons Is to have their house on the ground, nnd a small covered yard called a "fly" connected with It, .pigeon keeping may be carried on extensively in upper rooms, or lofts, with or without an open-air fly. Many flocks of pigeons aro kept in large cit ies In quarters provided for them in the lofts or on tho roofs of buildings used for mercantile and manufactur ing purposes. A space six feet square, and high enough for the attendant to stand erect, will accommodate eight to ten pairs of pigeons for squab breeding. Tho birds mate and begin breeding when six to seven months old. Two eggs ore laid by tho hen. Then the male shares with her tho duty of incu bation. Tho young hatch in about 17 dnys. At four weeks old average good squabs will weigh about three-quarters of a pound each. Some of the larger ones will weigh over a pound at that age. A good pair of breeders will produce six or seven more pairs of squabs a year. As many as jl pairs of squabs have been produced by one pair In a year. When production Is high Mie fe male lays and begins Incubation while she has young still iu the nest, leaving tho care of them to her mute. Raising squabs has greatly increased In cities In recent years. On farms ooooooooooooq GET GOOD PIGEON STOCK; HOMER A POPULAR VARIETY. O a O m o o o o o o o o o o D D Good breeding stock is neces sary to succeed In pigeon-ruts lng. It is advisable to buy pigeons from reliable breeders those who guarantee their stock. Many failures in squab-raising have been due to poor stock old pigeons past their perlo 1 of usefulness, or perhaps too many, mull' birds. There aro a great many varieties of pigeons, but only a few are used in squab raising. Tho Homer Is generally considered thu most iopular va riety. The United States depart ment of agriculture has a pub lication on squab-raising, Farm ers' Bulletin 084, which will old the beginner. o 5 cOOOOOOOOOOOO0O IS ON I the tendency hns been the other way. On a fnnn a llock of free pigeons, If not kept down by killing off the In crease, soon becomes ti nuisance, de stroying grnln and doing n great deal of damage, especially on new-seeded ground. The remedy for this Is to keep the pigeons under control and uco the young birds, except the few needed to keep up the flock, as fast as ready for the table. By establishing the flock of pigeons In an accessible place, giving them a little feed occasionally In their loft, and keening them shut In and feeding them when they could dumace new-seeded ground, a farm llock of pigeons can be made to con tribute substantially to the meat sup ply, and still be prevented from doing any serious damage. The fact that rabbits aro n cheap substitute for the ordinary meats is likely to turn tho attention of many more nersons to rearing them, special ists nf the TTnltod States denartment of agriculture believe. They can bo kept in small and Inexpensive pens and buildings nnd, llko poultry, can be killed and prepared for the table on short notice. WHY NOT SKIM MILK ROUTES? To mnko use of a valuable food whlrh lins henn verv much neclected. tho federal dairy division is urging dealers to consider seriously tno nu vlsnhllltv of nuttlnc out skim milk on their regular milk routes. Consumers enn help the movement by asking for this nroduct. In the nast many dealers have been opposed to tho sale of skim milk on the routes, fenrlnc that It would cur- tnll the consumption of whole milk. It is believed, however, that many people, if they had an opportunity, would uso skim mine ior cooninc anu drinklnc in addition to their custom ary quantity of whole milk. Skim milk unin in this wnv should be pasteurized and handled as carefully as market milk. It should also be labeled con- snlcnously to comply with local re quirements, so that tho consumer may he fully Informed as to its truo ennr- neter. Skim milk contains nil the food ele ments of whole milk excent the fat. It has a little more protein than wholo milk, but because of tho deficiency in fat. does not supply so much energy. When 4 ner cent wholo milk an nvor'aeo buttcrfat content of market milk sells nt 12 cents n quart, skim milk is worth 12.4 cents a quart as a source of nrotcln. In energy value, skim milk is worth G.8 cents a quart when 4 per cent wholo milk is seii ing for 12 cents. Stop tho Farm Leaks. Everv ono knows what happens when wntcr Is put into a barrel that has stood empty In the sun for a wlille. The water leaks out between tho Btaves. Many manufacturers hire men to study out ways of stopping such lonUo in their business, it is said that well-known automobile company offers a small fortune to any man who can snve a few cents In tho cost of building prominent parts of an unto, .lust so in farming. Tho most successful farmer is tho one who has tho best orcanlzed business, which Is best adapted to conditions, and has the fewest "leaks." Every dairy farmer knows tho Babcock test shows how much butter fut Is In a cow's milk. Much of the excellence of tho rab bit as food depends upon the cook ing. As often prepared, it Is dry and Insipid, while in the hands of an ex perienced cook it becomes nil that ft fastidious tnsto can wish wholly as palatable as the finest poultry. A spe cial requirement In cooking Is that none of the natural Juices In the meat bo lost In tho process. The decrease In the number of beef cattlo In the United States, with the resulting high prices which havo pre vailed during recent years, nas caused greater Interest to bo taken in this in dustry, and many mnn who havo never raised beef cattlo in the past are tak ing up this lino of work. When It became necessary to con fer with Secretary of War linker, MaJ. llcnedlct Crowell was obliged to put on his overcoat and cap and stop across the street In Washington to tho state, war and nuvy building. Hut now he has taken his typewriter from tho Mills building to the olllcu of assistant secretary of war. President Wilson hag appointed Major Crowell to help tho secretary of war as assistant bcoretary with some of the dlllkultlcs and Intricate prob lems connected with carrying on and winning the war. Major Crowell is an engineer by profession and first showed his merit by his expert advice to the general munitions board, especially concerning steel production Immediate ly after tho formation of tho national council of defense In Washington. It was in the engineer corps that he was given his commission, nnd later ho was placed In charge of the Washington ofllce of tho Panama cannl. Major Crowell Is a man thoroughly trained in tho technical matters pertaining to tlio munitions situation, and as lie, too, came from Cleveland, O., It Is believed that the in closest hnrtuony. SPRECKELS, THE SUGAR MAN compete with the trust in the Eastern to tho American Sugar Iteilning company nt n large profit. Mr. Spreckels then decided to retire from business, nnd, severing ull connections with tho family companies, he departed for a year's travel in Europe. The next year, however, found him in nawnil, in charge of tho enormous sugar plantations of tho Hnwall Commercial and Sugar company. Flvo years later ho again retired from business and traveled 'In York again, he soon became active as fining company, which was capitalized president, und has held that oillco ever WON FAME AS Ono of the most picturesque fig ures In the senate is that of Senator Knute Nelson, whoso decision to retire from the senate has met with Insistent protest on the part of his friends. But inasmuch as he has the reputation of being "tho hardest-headed individual in the senate" it is not thought likely that, oven President Wilson's letter urging him to return will Induce any change of mind. Ho has been Min nesota's senator for four successive tenus, since 1805. Born in Voss, Norway, in 1843, de scended, as he says himself, from a long lino of Norwegian pirates, Knuto Nelson came to tho United States with his mother when six yeurs old, and they made their Urst American home In Chicago. Knute helped his mother by selling papers In the streets. Later they moved to Wisconsin, und for three years he attended the ncademy at Albion. In tho Civil war he entered the Fourth Wisconsin Volunteer Infantry, serving three years. He studied law after tho war. and was admitted tho house of representatives in 1883, latures of both Minnesota nnd Wisconsin. After six years In tho lowor house of congress ho tired and resumed his law practice. Ho was elected governor of Minuesotn in 1892 nnd was re-elected to become United States senator. Senator Nelson is described as "short of stature, big boned, well set up." IS HONORED 1 stltute of Grent Britain (1900), the Royal Academy of Sweden (1007), and tho Royal Berlin Academy of Sciences (1900), His membership in tho American association is of comparatively recent date; for ho Joined it only at Its Boston meeting In 1808, and a year later was lug last year his eminence In the worthy candidate for recognition und thd greatest honor In Its gift. From secretary nnd his assistant will work Clans A. Sprockets, president of the Federal Sugar Refining company, who, in the recent Investigation Into the Bugar nnd coal shortage made startling accusations against tho gov ernment's food administration, and who In turn was uccused by Mr. Hoover as being a foe to tho food rule, Is ono of tho best-known sugar men in tho country. He was born In Sau Francisco in 1858, of German ancestry. Ills fa ther, known as the "Sugar King," had established tho California Sugar re finery in Sau Francisco, and it was here, where ho went to work nt seven-' teen, that tho young Spreckels had his opportunity to study all phases of tho sugar business. In 1892, after lie had served as secretary of all tho Spreckels companies, he was transferred to Phil adelphia as vice president and general manager of the Spreckels Sugar Re flning company, which hud been estab lished two years previously in order to market. In 1805 the plant was sold Europe for three yenrs. Back In Now au organizer of the Federal Sugar Re nt $10,000,000. lie became its urst since. STATESMAN to tho bar in 1807. He was elected to after having served terms In tho legls two years later, but resigned In 3805 BY SCIENTISTS Theodore William Richards, pros! dent of tho American Association for tho Advancement of Science, was born In Germantown, Pa., on January 81, 1808, and Is the son of William T. Rich ards. u famous American painter of marine nnd landscapes, and Anna Mat- lack Richards, well knowu for her po- ' ileal writings. Scientific societios at home and nbroad have honored him with elec tlons. In tho United States he Is member of the American Academy of Arts and Sclenes (1891), the Amerl can Philosophical society (1903) and since 1800 of the National Academy of Sciences. In 1014 he served tho Amer ican Chemical society as its president, also he Is an honorary member of tho Chemists club of New York city Among his honors nbroad aro foreign membership In tho Loudon Chemical society (1908) awl honorary or corre spondlng membership In tho Royal In made n fellow. At tho Now lork meet' domain of chemistry easily made him tho nBsoclntion gladly conferred on hint the Scientific American. I I Wllkll This Farm Method of Saving Fata From Rinds, Bones, and Scraps Can Be Used on a Small Scale GREAT VALUE SUET IN COOKING Most Housewives Know That It Is Excellent Shortening. IT HAS SOME MEAT TISSUE Possesses Same Food Value as Lard, and If Properly Tried Out, It Is Satisfactory 8ubstltuto for Frying Purposes. Special pains should always bo taken to savo and use suet because of Its great valuo in cookery. Most housewives know that rendered suet Is a very good shortening and very commonly they also havo special dishes In which tho chopped suet Is used instead of a rendered fat In addition to the fut It contains, chopped suet has somo meat tissue. Rendered suet possesses the same food valuo us lard or other similar shortening, nnd If properly tried out it la a satisfactory substitute for frying purposes, for shortening, nnd for making savory fats. Anyono who regards suet as useful only In making soap is wrong for it is a vnluablo food. Its uso for soap making should be considered only when tho fnt has become too rancid for use or when it has been burned when used for frying. Trying Out Suet. Those who do not know how to ren der and use suet sometimes object to It on tho ground of its hardness und special flavor. Fresh 3uet, however, can bo so rendered ns to mnko a soft useful fat practically free from any dlstlnctlvo flavor or odor. Tho follow ing Is a slmplo method for trying out suet: Rcmovo tho skin and lean parts from beef fat und cut II: into small pieces. Put It Into a saucepan nnd cover It with cold wntcr. Placo It on the stovo uncovered, as It Is believed that steam carries awoy strong flavors. Vhcn tho water is nearly all evapo rated set tho kettle back and let tho fat try out. When the fat has ceased bubbling and the scraps of skin aro shriveled, allow tho scraps to settle nt tho bottom of the kettle, strain tho fat through a cloth, und sot It nway to cool. This fat is so valuable In cooking that housowlvcs will do we'.! to savo all suet which is trimmed from beef and try It out. Suet and Leaf Lard. For thoso who wont n mixture of suet and Icnf lard, which Is a softer fat than rendered suet nnd has a dif ferent flavor, tho following reclpo will bo useful: Tako two parts of suet and ono of leaf lard, finely ground, and mix to gether. Render this with whole milk In the proportion of one-half pint to two pounds of the mixed suet and lard. (Render means to melt down or to clarify by melting.) This may bo con veniently dono If tho suet and lard mlxturo bo finely divided by passing It through a men: grinder and then heated in a double boiler, when tho fat will bo quickly released from tho tissues, and when strained nnd al lowed to cool will form n enke on tho (surface of tho liquid which may bo easily removed. This fat has n good odor, color and texture, and is softer than tho suet alono. It is particularly useful for frying nnd for shortening foods which on Any Kitchen Stove. aro spiced or havo distinctive llnvors, and may bo also used with satisfac tory results In shortening such things as baking-powder biscuits. It Is also useful for cooking vegetnblcs either nlone or with tho addition of a littlo butter. Tho unpopularity of fried food In many families Is duo largely to tho fact that tho fat has been burned In c6oklng. Fat when heated to too high a temperaturo splits up nnd may form substances which havo an irritating effect on tho throat and may cause digestive disturbances, Fnt in Itself Is a very valuable food, and if it Is not scorched should provo n healthful rather than an objectionable . nrticlo of diet Destroy Home Pests. Clean up tho cabbngo patch 1 Don't ralso a crop, of Insect pests on thu stalks. That is what is likely to hap pen if stalks of cabbage or cauli flower, collnrds, brussels sprouts, and such vegetables aro left in the garden after they havo fulfilled their food mission. Entomologists of tho United States department of agriculture advlso that whero such remnants of tho garden can bo promptly fod to hogs or cattlo n doublo purpose will bo served Insect pests will bo kept down and n food provided for meat- making animals. Tho plants Just named aro affected by tho sumo class of insects of which there aro sovcrul distinct kinds cab bage worms, tho cabbage looper, harle quin cabbage bug, cabbago aphis, und other plant lice and cutworms any ono of which, If it occurs in sufficiently largo numbers, Is copublo of destroy ing nn cntiro crop. After tho cnbbago has been cut tho stalks aro likely to bear numerous shoots which harbor tho Insects In nutumn und even dur ing early winter. Cabbage heads which havo not properly matured cither becauso of jnscct ravages or for other reasons nlso may provide a placo of refugo for bugs. All such crop remnants which cannot bo used for feed, und weeds or other rubbish, should be destroyed now by burning. If tho gardener is familiar with tho uso of nrscnlcals somo stalks may be left growing to servo as traps for In sects, tho specialists say, Tho pests which gather on such traps can bo readily destroyed by dusting tho plnnts with dry paris green pr arsen nto of lead diluted with about 20 part of finely sifted lime or road dust Foods Rich In Iron. Compared with most other foods, milk contains much lime, but very lit tle iron. Spinach nnd other green veg etables, and egg yolks aro rich la iron, ThlH Is one reason why com binations of egg yolks or vegetables with milk nro good, particularly for feeding children, for they havo special iiced for lime and Iron. Plan Meals Carefully. Do not be ashamed to plan meals closely. Provldo enough, of course, but practice thrift and plan econom ical dishes, and uso the eft-overs" for making palatable dishes there are many such. Ono reason there is such a waste of food In tills country Is becauso we habitually set before ourselves more than wo can cat. Plan thd meals care fully and cllmlnato waste from this cause. Proportions for Decorating. In furnishing a room two-thirds of background to one-third of docorntlvo valuo are the right proportions.