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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (July 19, 1918)
TH1 MMUWUKLY TRIBUNK, HORTM MLATTK, NEBRASKA.
The Housewife and the War
Helping the Neat and Milk Supply
(Special Information Service, United States Department of Agriculture.)
BUTTERMILK A FOOD DRINK
(Special Information Service, United States Department of Agriculture.)
MEATLESS MEALS THIS SUMMER
HEAD OF GIANT BUSINESS
n am ii wiwii'im in in ii
:-:Fr IIMIIII lllllill III III III! Mil HI I 1
This Dairy Product Makes You Fit and Fit
Rapidly Displacing Other Bever
ages That Contain Little or
No Food Value.
IS TASTY AND HEALTHFUL
Often Recommended by Physicians In
Treating Intestinal Ailments, and
Is paining Favor In Hospitals
Good When Frozen.
Buttermilk a, pleasant refreshing
beverage and a nourishing food com
It contains practically all the food
materials of whole milk except the,
fat, most of which is removed in
' For those who like to Know the
scientific analyses of what they are
, drinking, buttermilk contains about 3
per cent of protein, nearly 5 per cent
of carbohydrates in the form of milk
eugar, 0.7 per cent of mineral constit
uents and 0.5 per cent of fat. Thus
a quart of buttermilk furnishes slight
ly more than an ounce of protein, ono
of the chief body builders.
Tasty and Healthful, Too.
Increasing use of buttermilk marks
it as a popular beverage. People are
beginning to realize that it is much
better to drink a glass of milk or
buttermilk than it is to consume other
drinks having little food value. But
termilk is often recommended by
physicians in the treatment of intes
tinal ailments, and it is also gaining
favor in hospitals.
Prepared buttermilk is usually mude
from skim milk and has all the chem
ical properties of buttermilk. If it is
churned, as is 'usually the case, it
agrees In appearance and flavor with
real buttermilk. In fact it Is often a
bettor product, especially if clean,
sweet skim milk is used and it Is care
fully ripened and churned. Prepared
buttermilk can be made In the city
home, but more uniform results can be
obtnined when It is made on a lurge
scale, and for that reason it is usually
better to purchase it from a reliable
Buttermilk In Frozen Delicacies.
The Iowa agricultural experiment
station describes a number of ways In.
which sour milk or buttermilk may be
converted into frozen delicacies. One
2 quarts buttermilk. 1 2-3 cupfuls orange
3 pounds sugar. Juice.
8 eggs. cupful lemon Juico.
Dissolve the sugar in the butter
milk and add the eggs, the yolks uud
whites beaten separately, Stir and
strain the mixture and add tho fruit
juices. Freeze in tho usual way, and
pack in ice and salt for an hour before
Of course, buttermilk may be used
in cookery In nny reclpo calling for
Buttermilk Is a nuturnl product from
churning milk or cream into butter.
According to a ruling under the fed
eral food and drugs act the product
obtained from skim milk or from whole
milk not churned must be labeled
when handled in Interstate commerce
to show that it Is not real buttermilk.
Feed and Labor for Cow.
Old Mooley spends most of her time
in eating and drinking in order that
ho may furnish us with milk. You
can see her chewing away almost any
tlmo of the day. . She has been de
veloped to consume Immense quanti
ties of feed that supply tho materials
for milk making. Indeed, judges, of
dairy cuttle glvo duo credit for a ca
Tho dairy division of tho United
States department of ugrlculturo
studied the subject for two yeurs on
a numbor of dairy farms iu Indiana,
lljo it i to Irs fjures show the amount
of feed actually consumed each year
by the average cow, producing annual
ly 0,000 pounds of milk about 2,700
Grain .' .1,719 pounds
Hay, fodder and other' dry
roughngo 2,710 pounds
Sllaga and succulent roughage 6,225 pounds
Total 10.CS t pounds
Besides these feeds, each cow had
over 9 worth of pasturage during tho
summer, which replaced approximate
ly GOO pounds of grain, 1,200 pounds
of hay and fodder, nnd 2,550 pounds of
silage, which would havo been needed
If pasture had not been available. It
can be seen from these figures that In
n year each cow nte from eight to "ten
times her own weight of feed (ex
clusive of pasturage) ; and she con
sumed nearly four pounds of feed for
every quart of milk she produced. In
spite of this, the dairy cow "Hoover
izes" better than any other domestic
nuimal, for she returns a greater
amount of human food from her feed
than the steer, pig or sheep.
Nearly all the feed consumed by tho
cow is unsuitable for human food un
til it is transformed into milk. Hay,
cornstalks, silage, grass, etc., are thus
made available for our tables. Of the
grain used for cattle feed, the greater
part consists of by-products which are
not adapted for human consumption.
Bossy also requires considerable at
tention. She must bo fed and watered,
groomed and cleaned, driven to pas
ture, cared for when sick nnd milked.
Her stable must be cleaned nnd aired,
and her milk strained, cooled and
hauled to market. According to tho
Indiana records, n cow producing 0,000
pounds of milk yearly requires 147
hours of human labor and 15 hours of
horse .labor each year. This is equiva
lent to about 15 days of ten hours each
for one man and 1 days for a horse.
For this feed and labor 'the dairy
cow produces her own weight in milk.
Huts off to her foster mother of tho
'world, and the original food conservationist!
A delicious variation may bo
made from ordinary buttermilk
by the addition of lemon Juice
Buttermilk lemonade usually
requires the juice of three lem
ons to one quart of buttermilk.
Tho quantity of lemon and
sugar, however, should be varied
to suit the taste of the indi
vidual. Tho beverage is delightful nnd
is especially refreshing on a hot
Work of Bull Association.
The bull association cannot give a
farmer something for nothing, but It
can furnish him a lmre in five $300
bulls for $50. These bulls ennnot in
crease the production of the cows tho
farmer has. but they mav double tho
production of the duughters. Tho
daughters of association bulls nnd
grado cows can never be registered,
hut In every other respect they muy bo
the equal of purebreds. The bull as
sociation cannot compel a farmer to
join, but if he does join he will soon
own a better herd and become a bet
Sheep Need Little Grain
Ono factor in favor of sheep produc
tion In these days of high-priced feed
Is tho fact that sheep require com
paratively small amounts of grain.
While pastures and roughuge are im
portant in tho production of cattle and
hogs, these animals require more con
centrated feeds than sheep.
Sire Will Grade Up Herd.
A good sire will- rapidly grado up u
herd to high production; any pure
bred sire will not do he must be able
to transmit producing ability to hla
Balanced Ration Essential.
A balanced ration Is very essential
for cconomknl feeding. Especially la
tills notlceaUft in feeding dairy cows.
university when eighteen years of ago, and three years later was graduated
with the degree of bachelor of science. Ho took a place in his father's firm,
nnd from that beginning has risen to his present high degree.
It requires only a short talk with Mr. Teaglo to convlnco ono of hla
encyclopedic knowledge of the oil business, but while ho Is so packed full of
business detail ho is described as having a singularly attractive personality.
He Is a warm advocato of co-operation, not alono in business but in all rela
tions of life.
HONORED FOR BRAVERY
Stories of the heroic daring of
American naval officers and men in
rescuing 84 of the 75 members of the
crew of the American munitions ship
Florence H., which caught flro and
broke in two In French waters last
April, are told in tho report of Bear
Admiral Wilson, commanding Ameri
can naval forces in France, made pub
lic by tho navy department.
Among those commended by their
commander for their bravery In tho
rescue Is Lieut. Howard It. Eccleston,
U. S. N. n. F.
Lieutenant Eccleston Is thirty
years old and was an examiner hi tho
patent office for six years prior to en
listing in the naval reserve force in
June, 1017. Before coming to Wash
ington he had attended the United
States Naval academy for several
years, which fitted him for a lieuten
ancy. Ho wns bdrn in Baltimore nnd at
tended the Baltlmdro City college. Shortly after leaving the naval academy
ho went to Washington, and while employed in the patent office studied nt
the National Law schooL Besides his father, Lieutenant Eccleston has a
sister and three brothers. His father holds n position with the Baltlmoro
and Ohio railroad. t
JEW IN HIGH
rlble ordeal of the Galllpoll campaign he commanded an Australian regiment;
and left his name on the peninsula along with Qulnn, Popo and other loaders
after whom their men named various hills, valleys, etc. Colonel Monash was
adored by the soldiers who fought under him, and was fully appreciated by;
the commander in chief. Thrice bo was montloned in dispatches for his
efficient work and galjant conduct, and royal recognition came in tho form,
of a Companionship In the Order of tho Bath.
PLANS ATLANTIC AIR ROUTE
MaJ. Gen. W. S. Branckor of the
British army has been In Washington
to establish an air route from the Unit
ed States to Europe in order to bring
,the full force of American effort in the
air to bear against Germany. Plans
are already well advanced for the ln
ltiul air flight to tako place in August
General Branckor believes that air
planes driven with Liberty motors will
be crossing the Atlantic in fleets next
General Brancker Is controller
general of British air equipment nnd
a member of tho now British air coun
cil. He wns born in 1877 nnd Joined
the Royal artillery In 1800. In 1018
he was attached to the Itoyal Flying
corps, nnd a year later was appointed
assistant director of military aero
nautics. Ho has seeu much active
service as an nlr pilot.
Tho Aero Club of America is in
hourly accord with fiiri
- '-'-' MIJ Vlr M
plans und already has asked for bids
transatlantic flight. Capronl, designer
Will make u machine for tho purposo.
Who's Tcaglo? This was n ques
tion generally asked when it, was an
nounced that Walter Clark' Tcaglo
had been chosen president of tho
Standard Oil company of Now Jersoy,
tho world's greatest oil refiners slnco
the disintegration of tho original
Standard Oil company. Asldo from his
business associates uud personal
friends few had ever heard of Teaglo.
Ho la only thlrty-nlno years old, and
his success In llfo has been duo to In
dustry nnd tho careful training of his
mind in absorbing infinite detail.
In Cleveland, whoro ho was born
on May 1, 1878, both ho and his fam
ily wcro known perhaps as well as any
citizen of that community.
Mr. Teoglo's father, who was of
English birth, became interested in tho
oil business und it was in his father's
offices that Walter Teuglo as a boy re
ceived his first business inspirations
nnd instructions. Ho entered Cornell
W ' -r'
Monash valley, ono of tho names
With which the Anzacs have enriched
tho geographical nomenclature of Gali
ltpoll peninsula, was so cnlle.d by tho
men of nn Australian regiment in
honor of their colonel, now Sir John
Monash, who has Just been promoted
to the rank of lieutenant general and
placed In tho command of u British
army corps in France.
Sir John Monash has tho distinc
tion of being both the first Australian
and the first Jew to reach so high a!
position In the British army. Tho dis
tinction is all the more notublo because
ho comes from outsldo the ranks of
tho regulur army. His promotion has
been won ontiroly by merit, personal
qualities and technical abilities. MonA
ash was born In Melbourne on Juno 27,
1805, and is thus flfty-thros years ofi
His first big fighting chance cnnia
for airplanes capable of making the
of tho giant Italian plane, probably
Theso Two Tables Appear Much Alike,
of Nutriment but the Top Ono Is
IN WINNING WAR
Fish, Cheese, Milk, Eggs, Beans,
Peas and Nuts Are Recog
nized as Excellent.
ADAPTED TO SUMMER NEEDS
Can Be Combined Into Attractive and
Well-Seasoned Dishes Meat Will
Not Bo Missed In Hot Weather
Many of tho meat "substituto dlshcH
aro better suited to summer needs
than tho meat dishes that they re
place Now is tho tirao to mnko tho
most of them, for meat Is scarce and
Fish, cheese, milk, eggs, beans, pens
and nuts aro recognized as good sub
stitutes for meat They all supply
protoin which tho body needs. Used
Intelligently thoy can bo combined In
to such nttractivo and well-seasoned
dishes that meat will not bo missed
In the summer meal.
Baked beans which find favor as a
substituto for meat In winter, aro not
such a favorite dish for summer, hut
lima beans .baked with a well-seasoned
tomato sauce make a hearty dish
which many like.
Baked Lima Beans.
Soak the dried lima beans in cold
water for several hours und cook until
tender. Make a tomato snuce, using
two cupfuls tomato pulp and Juico
strained through a sieve. Thicken with
two tablcspoonfuls of flour blended
with two tahlespoonfuls melted fat.
Season with Bait, pepper, nnd celery
seed. Put a layer of beans in a bilk
ing dish, sprlnklo with grutcd cheese,
and cover with tomato sauce. Bo
peat until dish is full. Bako for
about half nn hour.
Fish, fortunately, Is available trj
most people In soma form; If not
fresh, ennned, smoked or salted fish
can usually be 'procured. Either
canned fish or fish left from the boiled,
baked, or broiled flsh of n previous
meal can bo used In the recipes which
1 cupful salmon, 1 teaspoonful salt.
tuna, or gray flsh. teaspoonul pup.
1 cupful sottoned rlka.
bread crumbs. 1 ogff,
1 cupful bolted rlco i cupful milk.
or hominy or
Mix Ingredients in orijer . given.
Pour into small buttered molds, place
on rack or pun, and surround with hot
water. Cover und bake until mlxturo
Is Arm. Turn from molds and servo
hot with nn ncld sauce.
To mnko tho flsh mold cook together
in a doublo boiler until thickened.
1 egg beaten until 1H tablespoonfuls
UBlit. cold wator.
I t a blespoonfuls U teaspoonful eel-
vinegar, ery seca,
1-3 teaspoonful su- W teaspoonful salt
Whllo this Is softening soften
ono tablespoonful gelatin in one-fourth
cupful cold water and dissolve by plac
ing over hot water. Add tho dissolved
gelatin und ono cupful minced flsh to
the sauce In tho double boiler. Mold
and They Hold About the Same Amount
Meaty, and the Other la Meatless.
In Individual cups or n largo mold,
which can bo served sliced ns Jellied
chicken Is served or as n salad with
Such cold dishes nro especially ap
petizing on-ii summer day when you
want i something different. Why not
mako u salad such as tho flsti mold or
ono made from jmlncod fish or from
cottage cheese or cold bcan3 do duty
In place of moat for tho staple part of
Other Substitutes for Meat,
Other cold dishes that can take tho
place of meat may bo mado by com
bining cottage cheese? with nut meats,
(Shopped' plnlcn,tos,' green peppers, or
other crisp vegetables,, molding avl
slicing and serving like cold meat loaf.
Theso nro but a few suggestions for
nient substituto dishes, A cliocso and
nut roast or a cheese snuco served
with mashed potatoes or boiled rice,
a milk soup, a vegetable soufllo or veg
etable omelet are all ways in which
meat may bo replaced by combining
tho foods that supply tho requisite
Let many of tho Bummer iheols be
Canning Kills Food Foes.
Foods decompose or spoil bocaliso
thoy aro attacked by living germs,
inlnuto forms of plant llfo of tho low
est order. Throo types of theso tiny
organisms molds, yeasts and bacte
ria cause foods t spoil. They aro
present constantly everywhere In air,
water and soil, and on food. All ex
1st In teeming millions, and all except
molds unl so tiny as to bo Invisible
without the aid of n microscope.
The object In canning Is first to kill
all tho molds, ycdsts and bacteria that
may be on the food,, and then to seal
the food in germ-free containers, and
seal them so well that no other organ
isms may enter.
Molds thrive In dampness nnd dark
ness nnd prefer freedom from cur
rents of nlr. They require oxygen,
moisture and warmth, nnd feed upon
sugar and starches. Since they can
grow In tho presence of acids, they
readily attack fruit nnd tomatoes.
Molds aro killed easily by -moist heat.
Yeasts aro of many kinds, all one
colled plants, which reproduce by tho
growth of n bud on tho edge of a
cell. The buds quickly becomo full
grown and break away from the
mother cells. Tho use of yeast in bread
making Is familiar. When supplied
with food (In the form of sugar),
warmth, moisture nnd air, yensts
grow, breaking up tho sugar and pro
ducing alcohol and a gas called car
Bacterlu aro much more difficult to
destroy than molds and yeasts nnd
are tho chief foe to combat in pre
serving food. They aro one-celled
plants but smaller than yensts. A
fllnglo bacterium may produce mil
lions more in u few hours. Bacteria
require warmth, moisture and fond.
Certain species thrive without air.
Sluco few bacteria thrive in acids or
In tho prcsenco of much sugar, their
destruction vis less difficult in fruits
and tomatoes than in such vcgctublua
as corn, pons and beans or In meats,
which of all foods nro the most diffi
cult to can safoly, Bacteria In their
nctiyo growing state can bo killed by
molBt hent at boiling temperature, but
unfortunutely for tho ennner (ho bac
teria spores aro much mora resistant
to heat. All bacteria In tho spore
stute can bo destroyed by n tempera
turo of 240 to 2130 degrees Fahren
heit, moist heat. This temperature
can bo secured with steam under
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