THE SEMI-WEEKLY TRIBUNE, NORTH' PLATTE, NEBRASKA.
III
j The Housewife and the War
in niciMmaffr
Helping the Meat and Milk Supply
(Special Information Bcrvlco, United Stales Department of Agriculture,)
MORE WOOL FOR UNCLE SAM
(Special Information Service, United tltates Department of Agriculture)
SERVE SUGARLESS DESSERTS
HE FEEDS OUR ARMIES
mm -mi
These Ewes Have Been Cared
FLOCK OF SHEE
WILL HELP WOOL
Autumn Is Most Favorable Time
for Making Start, Says
Agricultural Department.
FLEECE NEEDED BY SOLDIER
Good Grade. Ewes and Pure-Bred Ram
Are Best for Beginners Consider
Class of Pasture and Feeds
Available.
Sheep husbandry on farms can do
much to relieve the threatened inade
quacy of the wool production in the
United States. The farmer who will
start and care for a new ilock this"
fall will have u patriotic part In meet
ing the country's need for more wool
to equip our soldiers and sailors.
Late summer or early fall Is the
most favorable time to make u start
In sheep raising. Ewes can he pro
cured more readily at this time, and
when purchased can bo kept on mead
ows, grain stubble fields, or late-sown
forage crops, to get them In good con
dition for breeding. Experience with
the ewes through fall and winter will
also render a beginner more capable
of attending to them at lambing time.
It is seldom possible to buy any con
siderable number of bred ewes at rea
sonable prices.
Selection of Stock.
The Inexperienced sheep raiser
Fhould begin with grade ewes of the
best class available and a pure-bred
rain. Tho raising of pure-bred rams
can best bo undertaken by persons ex
perienced In sheep raising. The selec
tion of the type and breed of sheep
Fhould be made by considering tho
class of pasture and feeds available
and the general system of farming to
be followed, along with the peculiari
ties of the breeds and the conditions
and kind of feeding and mauugement
for which each has been especially de
veloped. It Is highly advantageous for all, or
a majority, of the farms In a neighbor
hood, to keep the same breed of sheep,
or at least to continue the use of rams
of the same breed. After a decision
has been made as to a suitable breed,
the aim should be to obtain ewes that
are individually good and that have as
many crosses as possible of the breed
selected. With such a foundation and
the continuous use of good pure-bred
rams of the same breed, the flock will
maku continuous Improvement. In
looking for ev,es of desired types and
breeding it will often be found impos
sible to get them near at home at a
reasonable price. Ewes from the West
ern ranges can bo obtained directly
from n stockyard market. For the
most part tho range ewes are of
Merino breeding. First-class ewe
Iambs, and less often older stock bred
on tho range nnd sired by rums of the
down or long-wool breeds, aro some
times obtainable. These, or even the
' Merino ewes, furnish a foundation for
the flock that can be quickly graded
up by using rams of tho breed pre
ferred. The lambs from Merino ewes
and mutton rams grow well and sell
well If well cared for, but the yield
Is loss than when ewes with some
mutton blood are used. The sheep
from the range are less often Infest
ed with Internal parasites than are
farm sheep, and In the large shipments
there Is opportunity for closer selec
tion. Young Ewes Preferred.
Yearling or two-year-old ewes are
preferable to older stock. Ewes with
"broken mouths" that Is those that
have lost some of their teeth as a re
cult of age can bo purchased cheaper
than younger ones, but are not good
property for inexperienced sheep mis
ers. In buying ewes, particularly those
from the range, It Is desirable, when
possible,, to examine the udders to see
thnt they aro froe from lumps that
would prevent the ewes from bItig
milker. It is necessary to guard also
against buying ewes that are useless
Ilii F M mill ill
for to Produce Good Fleece.
as breeders, because of the ends of
the teats having been clipped off at
shearing.
Size of Flock.'
Persons wholly Inexperienced with
sheep will do well to limit the size of
the flock at the start. A beginner can
acquire experience quite rapidly with
8 or 10 owes. It is very doubtful, how
ever, whether anyone should make a
start with sheep unless the arrange
ment of the farm and tho plan of Us
operation nllow tho keeping of as many
as 30 owes, and In most cases CO or
more will be handled better and more
economically than n very small flock.
Tho economical disadvantage of a
very small fiock lies In tho fact that
the hours of labor are practically the
same for u dozen or 20 ewes as for the
larger flock. Tho fencing to allow do
slrnble chnngo of pastures or to give
protection against dogs Is about tho
same In either case, so that the over
head charges per ewe aro much small
er in tho case of tho larger flock. Fur
thermore, the small flock on a farm
having large numbers of other animals
Is unlikely to receive the study and at
tention really needed or that woiild be
given to one of the chief sources of
tho farm Income.
CLOTHE A SOLDIER
Start a new flock now and
clothe a soldier boy for Uncle
Sam. Twenty sheep, at least,
are needed to provide wool for
his hat, his shirt and socks, his
underwear and blankets. How
many boys aro you going to keep
warm?
Housing the Flock.
Equipment for raising sheep on
farms need not be expensive. In mild
latitudes little housing is needed, and
tho main need Is for fencing and pas
tures of sufficient number and size to
nllow frequent changing of flocks to
fresh ground to Insure health. Where
winters are longer and moro severe,
buildings and sheds nre necessary to
furnish protection from storms, though
no special provisions aro needed for
warmth. Dryness, good ventllntlon,
and freedom from drafts are the first
requisites of buildings for sheep. Con
vpnlenco in feeding nnd shepherding
must also be held In mind In locating
and planning such buildings or sheds.
Small flocks can bo cared for in sec
tions of barns having stabling or feed
storage for other stock, but with u
flock of, say, 100 ewes separate build
ings are desirable. The interior ar
rangement of these buildings, should
he such ns to require a minimum of
labor nnd the least possible moving of
the ewes In doing the feeding nnd
caring for them during the lambing
season. A building of this typo can
also be utilized for fattening pur
chased lambs to be disposed of before
lambing begins in the regular farm
flock. A good supply of feed racks,
grain troughs, etc,, can bo provided nt
small expense and will save labor nnd
prevent waste of feed.
Fall Feeding for Sheep.
Stubble and stalk fields may well
form the principal means of suste
nance for the breeding flock In the fall
If they are used beforo the rains In
jure their feeding vnluej Fence strips
In plowed Holds may also give good
grazing for n few days. Clover and
grass pastures may well be left until
the stubble and stalk fields have been
used. For reglona where the winters
are open, a heavy stand of well-cured
bluograss will help very much In
carrying the flock- through the winter
in good condition. Green rye pastures
in tho lute fall give considerable sue
.culenco and furnish exercise for tho
Hock. In tho South velvet beans will
be found of great help In carrying
the (lock Into January.
Milk Is Nature's Food.
It is very dlfllcult to compare foods
on the basis of mineral matter they
contain, but all physiologists agree
thnt milk Is very valuable from this
standpoint. It Is food prepared by
nature especially for the growth and
development of the young. A qunrt
of milk a day Is a good allowance for
r. growing child.
Any mother who worries because
her boy In tho United States nrmy Is
not getting good food to eat, and
Twenty of It, Is nourishing a delusion.
While his rations may not suit his
fastidious tusto as well ns tho pics
that mother used to make, It Is better
suited to preserve his health and
physical welfare. Tho life of tho nrmy
has taught him to depend on tho csscn
tlals, nnd ho Is content If his food is
wholesome, well cooked, properly di
versified, on time, and In plenty. Tho
subsistence bureau of tho quarter
master's department, uuder tho super
vision of Col. William It. Groves, at
tends to all theso requirements.
Not ouo single soldier has missed
one single meal because Q. M. C
tho quartermaster department of the
United States army didn't have tho
food ready for him. And. tho supply
has been so carefully selected, tho
purchasing so nicely adjusted, tho
transportation so accurately arranged for, that the loss through deterioration
or spoiled goods has been only one-half a cent per mouth per man.
As to tho quality of tho army food furnished by the commissary depart
ment, criticism Is lacking. There has been somo bad meat furnished tho
army thnt had to be condemned, but this did not coiuo through tho quarter
master's stores, It was purchnscd by the mesa sergeunts from outsldo
sources.
SHE HELPED BUILD SHIPS
ft- "
woman among 7,050 men In tho plant sho worked as n helper in various
departments, performing her tasks with an aptltudo that won tho admiration
of her bosses. Sho Is convinced that if labor In this country becomes so
scarce that women are called upon to 1111 tho gaps in the shipyards they will
not find tho work too hard for them.
Mrs. Harrison belongs to one of tho oldost nnd best-known families In
Baltimore. She Is n daughter of Bernard N. Baker, founder of tho Atlantic
Transport company, which was taken over by the International merchant
marine.
i ii i ii i. i nil im ii m r i m i mim
TELLS OF SURGERY'S TRIUMPH
Surgery's grentest triumph during
this war has come through a repudia
tion of medical decoctions. It has
como through tho elimination of disin
fectant processes In treating septic
wounds, nnd tho substitution therefor
of tho knife.
It was not In thoso words that Col.
Herbert A. Bruce, consulting surgeon
of tho British armies In France, whoso
professional territory at tho front em
braces 30,000 beds, expressed It when
ho was asked what ho regarded as the
greatest achievement of surgical sci
ence since tho war began. In pence
times he Is professor of clinical sur
gery at the University of Toronto.
"Practically all wounds nre in
fected," Colonel Bruce said. "Wo
bavo passed through various stages
in the treatment of such wounds, und I
think I may say that now, in our serv
ice nnd In the French and In yours, a
new technic has developed. This
method consists of the thorough mechanical
clslon of all infected nnd damaged tissues,
wounds In cases operated upon soon after
conditions do not permit of primary closure
then either the delayed primary closure or a
tho base hospital."
OUR CONGRESSMAN-AVIATOR
American consul at Flume, his mother's birthplace. Ills thorough knowledge
of English, Italian nnd German, besides vnrlous Slav and Croatian dialects,
"nnbled bin; successfully to perform his duties.
Beforo his election to congress in 1010 ho was deputy attorney general
of New York state. Aa soon as tho United States entered tho war La Guurdla
vffored his services as nn aviator
"Many a woman who stands all
day over a washtub and nn Ironing
board, cooks threo meals and looks
after a brood of small children has a
far harder Job than most men in tho
shipyards."
This Is the conclusion of Mrs, Mar
guerite E. Harrison, widow of Thomas
IS. Harrison of Baltimore, based on a
week's experiences in overalls as a
shipbuilder for tho Bethlehem Ship
building corporation at Sparrows
Point, Aid.
Believing that tho time tony como
when tho wives and mothers and sis
ters of tho men who must fight will
bo needed for shipyard work in tho
United States, Mrs. Harrison applied
for and got her Job, determined to find
out Just what a woman shipbuilder
would bo called upon to do nnd wheth
er Bho could do It.
She was tho first woman shipyard
worker In this country, and as the only
cleansing of tho wound, the cx-
and tho primary closure of tho
the injury Is Inflicted. When
in tho casualty clearing stations,
secondary closure takes place at
Flovello La Guurdla, tho con
gressman-avlator of tho United States,
has done much to establish the ex
cellent relations existing between this
country und Italy. Ho is an orator
and patriot, an American by birth but
an Italian of origin and heart, who has
shown himself to bo nn excellent
mouthpiece of the White nouse's dl
plomncy, a worthy and lndefatlgablo
herald of tho government's democracy.
He was born In New York thirty
seven years ago. His father was a
military bandmnster from Fogglu,
Italy, where La Guardla Is at present
an oll'cer at the aviation camp. Ills
mother came from Flume, ouo of the
Italian cities of Istrla, at present uu
der the Austrlnn yoke.
When In his twentieth year he
entered the diplomatic career and was
sent to Budapest as a member of tho
United States consulate. In 3001 Sec
retary of State John liny named him
Substitute Sirups for Sugar in Sweet Puddings.
SRUPS
USED TO
WEETEN DISHES
If Housewife Learns to Employ
Substitutes Much Sugar Can
Be Conserved.
FEW RECIPES WILL ASSIST
Honey, Corn Sirup, Sorghum and Mo
lasses Are All Good and Easily
Procured for Making Cakes,
Pies and Puddings.
Ono cupful of sugar a week for ev
eryone I For our coffee, tea, cocoa, for
our lemonndo apd Iced ten, and for
sweetening nil our cereals, fruits and
desserts. If wo nro to make this eight
ounces now allowed per person per
week last for thp allotted time, wo
must either cut out many desscrtstor
learn to use tho sugar substitutes.
Honey, corn sirup, sorghum, molasses,
nnd refiners' sirup nro nmong tho best
and most easily procured substitutes.
Various fruit sirups and tho homo-
nindo beet-sugar sirup can also servo
in somo parts of the country.
Tho cupful or moro of sugar thnt Is
usually required for a cako ussumes
largo proportion when we aro on a
sugar ration. This fruit cake which
depends upon sirup nnd rnlslns for
sweetening will bo found Just ns good
as one using sugar:
Fruit
V cupful shortening
1 cupful corn sirup,
sorghum, or refin
er's sirup
2 eggs
2-3 cupful milk
2 teaspoon fuls va
nilla cupful rice flour
?i cupful barley
flour
Cake.
1 tcaspoonful salt
1 teaspoonful cloves
1 tcaspoorifut ginger
1 tcaspoonful cinna
mon 1 cupful chopped
raising
i cupful chopped
nut
U cupful chopped
citron
2 teaspoonfuls bak
lug powder
Mix fat and sirup; add egg yolks
nnd milk. Tut chopped fruit and nuts
In batter and add dry mnterlals sifted
together. Fold In stiffly beaten egg
whites. Bnko In loaf or mullln tin,
Tho raisins nnd nuts, may bo omitted
nnd the mixture baked as n plain splco
cake.
Corn sirup can also bo used in placo
of sugar as sweetening for cold drinks
or for ices. Tills plncnpplo lco Is ex
cellent: . (
Pineapple Ice. e"
K cupful ;rated pine- X lemon ' ' . '
apple 2 cupfuls water ,
13-5 cupfuls com .
"" K,,
Freeze ns any water lco. '
Lemon pic is also good mndo with
corn sirup ns sweetening for both tho
lemon filling and the meringue.
Lemon Pie Filling.
1 cupful com sirup, 3 tablcspoonfuls
or refiner's sirup lemon Julco
1 cupful water Orated rlntl A lemon
4 tablcspoonfuls 1 tenspoonful butter
cornstarch !4 teaspoonful salt
2 egg yolks
Mix corn starch and salt with tho
cold water and cook over tho flamo
until tho starch Is clear. Beat In tho
sirup slowly to prevent lumping. Add
beaten egg yolk, lemon Julco aud rind.
Put In doublo boiler and cook.
Put the filling In a crust that has
been previously baked, spread with
meringue and brown In oven.
Meringue.
IS cupful com sirup 14 teaspoonful salt
cooked until It 1 teaspoonful vanilla
forms a hard ball 2 egg whites (stlflly
whon dropped In beaten),
cold water
Boot whites very stiff nnd bent in
simp. Pile lightly on top lemon fill
ing and brown In oven.
For a chocolnto pudding thnt calls
for no sugnr try this recipe:
Chocolate Pudding.
9 cupfuls milk M teaspoonful rait
1 cupful corn sirup 2 squares chocolate
2 eggo 1 tcaspoonful va
0 tablcspoonfuls nllla
cornstarch
Mix cornstarch with cold milk, ndd
melted chocolate and sirup and cook
ilntll thickened. Pour Into molds to
cool. For chocolnto pie or bnked choc
olnto pudding, uso slightly moro liquid.
Spread meringue on top and brown In
oven.
For bnked npples or peaches tho
corn sirup or refiner's sirup mny bo
used very satisfactorily in place of
sugnr.
A fruit whip, served very cold,
makes an appetizing summer dessert.
Prune Whip.
J cupful sifted 3 teaspoonfuts lent,
pruno pulp on julco
3 egg whites (stiffly K teaspoonful salt
beaten)
0 tablcspoonfuls sir
up Wash tho prunes and nllow them to
soak in water until they regain their
plumpness. Simmer until tender, in
the wntcr In which they soaked. Rub
tho pulp through n sieve. Add salt to.
egg whites and beat until very BUff
Fold In tho sifted fruit pulp nnd the
lemon Juice. Add tho sirup InBt, bent
lng It in carefully. Chill und servo
with cream.
Apricot or peach pulp or apple sauco.
may bo used In exnetly tho same way.
Theso nro but n few suggestions for
tho uso of sirups to save sugar. Try
theso nnd others. They can help mnk
your sugnr supply hold out.
OLD FRIENDS, NEW WAYS. 1
Remember that vegetables have their
own particular part to play In the
diet, which neither meats nor cereals
nor fruits nor sweets can piny.
Green Corn Pudding.
This Is a delicious way to servo
either sweet corn or tho tender field
corn. A little sugnr may bo added to
tho field corn, if desired.
Husk and silk 12 good-sized cars of
corn. Slice off hnlf tho kernel with a
sharp knife, and with tho blunt edge
of the knlfo scrape out the milky part,
that remains on the cob. Add a table-,
spoonful of butter, salt and pepper, and1
three-quarters cupful of milk. Bake
for -15 minutes,, allowing It to brown on
top. This makes n creamy dish, which
Is best served In tho pan or baiting dish
In which It bakes.
Buttered Carrots,
Wash and scrape small carrots andt
cut In narrow strips. Cook three cup
fuls of tho carrots In Just enough wa
ter to cover. When carrots nro tender
and only a small amount of water re
mains, add a tuhlcspoonful of butter
Cook slowly until nlmost all of tho re
maining wnter has evaporated. The'
carrots will hnvo a delicious flavor
cooked this way and none of tho min
erals will bo wasted. String benflfrcuti
In halves lengthwlso or parsnips cut
In strips, aro nlso good served till,
way.
A frying bnskot should bo wnrmod
In tho oven beforo belnir Ylllfr fntn lint-
fat It will thus not reduce tho tem
perature of 1 tho fat
i