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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (Sept. 20, 1918)
I M THE-iMElMEff Helping the Meat and Milk Supply The Housewife and the War THE SEMUWEEKLV TRIBUNE. NORTH PLATTE. NEBRASKA. (Special Information Sen-Ice, United States Department oC Agriculture.) DO THEY LIKE ICE CREAM? WHY ASK? Thia Frozen Dairy Product Is Ono DAIRY PRODUCTS ARE OVERLOOK Dairymen May Help to Increase Production by Insuring High er Quality. KNOWLEDGE OF MILK VALUE Average Quantity of Milk Used Each Day Is Hardly More Than Mouth fulStart Well-Organlzed p Campaign of Education. Toko a big tablespoon. Place in It about three-fourths of an ounce of but ter and about onc-slxth of an ounce of cheese, together with sllglitly less than half an olinco of Ice cream. Swallow tho contentB of the spoon, and wash them down with milk of a quantity Just tinder a. pint When you havo done this you will havo partaken of - tho dally average portion of dairy products to the Inhabitants of the United States, based on the produc tion records of 1017. It would be laughable were It not 80 pitiful," writes a dairy specialist of tho U. S. department of agriculture. "Something like a dose of medicine to be. gulped down in ono dosel "American people do not begin to cat enough dairy products for their own good. Lot's get together, produce tho very best goods possible nnd then start such a well-organized campaign of edu cation that nil may have tho correct knowledge of milk value. Remember, it took the farmers to firo 'tho shot heard round the world."5 Nature's Chosen Food. Mother Nature gave milk and milk products to tho world. She supplies milk to tho helpless infant, struggling for strength, nnd as well to tho octo genarlnn, trying to retain or regain it The vnluo of milk as a producer of health and strength is recognized OV' crywherc, but despite this tho qunu tlty of milk and milk products avail able daily for the average Inhabitant of this country would bo far less than enough to meet tho specifications for a good sqaaro meal with round corners. Granted that some peoplo drink a quart or two of milk every day, uso fur moro than three-fourths of an ounce of butter on their hot biscuits or toast or sweet -potatoes or whatnot, eat twenty or more times ns much cheese as Is coming to them on the basis of nveragos, and nro regular patrons of the ico cream man. They nro hardly to be blamed for that They llko milk and Its products, nnd doubtless they never stop to think tlint they nro cnt Ing tho shares of other people. And thoy nro to bo blnracd not nt all when It is known that tho demand for dairy pioducts in this country has never been so continuously great that there has been a lasting shortage In produc tion. Tho department of agriculture is en gaged not only In encouraging tho pro duction of milk and milk products, but their use. It hopes, through this double-barreled campaign, to save moro of tho meat needed for shipment over seas, and also to make It sure that at tho end of tho war dairy production and use of dairy products will bo great er In this country than ever before. Much Skim Milk Saved. An nn instance, take cottage cheese, which provides a valuable use for tho millions of gallons of skim milk that In past years havo been thrown away or fed to nnlmnls. In n few months 41,409 persons huvc been encouraged to toko up tho manufacture of cottage cheese, and hundreds of thousands have been convinced that they should oat It, not only because It will suvo meat, but becauso their palates, their stomachs and their bodies in general will Ulto It. Not only Increased production, but Way of Using Nature's Chosen Fopd. n largo part of tho task of increasing consumption, rests with tho dairymen themselves, says tho department of agriculture. Dairymen aro advised to maintain their products nt tho highest standard of quality, bo that first buy ers will como again nnd again and never leave tho ranks of milk consum ers becauso of dissatisfaction or dis trust ; to sell their products at neither less nor moro than a fair price, but at prices as low as aro consistent with quality nnd reasonnblo profits; and to advertise, not only tho individual busi ness, but tho vnluo of milk and milk products to every person, why dairy products aro desirable, why tho bal anced diet demands tho growth-promoting elements In milk, why milk cannot bo displaced by substitutes, why milk and its products aro worth all they cost ' MILK FOR CHILDREN Don't skim tho milk for chil dren. Clean, rich, fresh milk and plenty of It makes tlicm grow. It gives them rosy cheeks, bright eyes, strong bodies, and good, brains. Each child can readily use a quart a day. Re fuse tho children tea and coffee but always glvo them milk. En courage them to drink it Put it on their cereals. Pour It on tho toast Mnko It Into pud dings. Mix it into custards. And stir it into soups. Yes, uso milk and uso It freely. Econo mize on other foods, but don't economize on milk. Pasturing Improves Land. Growlnc fornro orons nnd trnsfnc them with hogs nro very efllclent nnd economical methods of Improving run down land. This statement is based on the opinions and results of a largo number of hpg raisers and experiment station workers. Practically all tho fertilizing elements of tho vegetation produced on tho land, except that stored in animal bodies, goes back Into the soil in tho mnnuro and litter. Tho loss is moro than offset where extra grain is fed to the hogs. Tho only dancer of injury to the soil la in tho trampling by the animals on heavy cinys wnen they arevet Such Injury is easily nvolded whero a permanent sod pasture Is available. As ono of tho great needs of most soils Is moro vegetnblo matter, hog grazing offers an opportunity of re storing tho exhausted humus without tho cxpenso of growing and using green-manuring crops. Another benefit whlcn Is usually overlooked comes from tho hogs eating tho weeds In tho pasture fields. There aro many com mon plants, usually classed as weeds, which hogs relish. They frequentlj clean theso up first when turned intc n new fleldr This not only makes goo uso' of n number of wnsto plants, but also tends to lessen the trouble from these weeds In other crops. Why Pork Is Important. Pork finds a ready sale becauso pack ers know many ways of placing it on tho mnrket In attractive nnd hlchlv pulalablo form combined with excellent Keeping qualities. There Is no other meat ,from which so uinny nroducts are manufactured. Nearly 50 per cent of tho total value of tho meat and meat products slaughtered In the pack ing houses of tho United States Is de rived from tho hog. Our country lends all others in tha production of meat nnd meat products. Three-fourths of tho world's Internn. tlonnl trndo In pork und pork products originates In tho United States In nor mal times, and the war greatly has in creased this proportion. If wo expect to contlnuo to nrovldo meat to forelcn neonlcs ns well ns our owncvcry farmer must nut forth his best effort to produco moro hogs. They can bo kept profitably upon many farms whero thoy aro not found today. t REDFIELD'S PRIVATE SECRETARY Mrs. Agatho Olsen Stewart, tho first woman to serve as private secre tary to a cabinet ofllcer, was born in Norway, July 33, 38S8. Her parents, Mr. and Mrs. John Olsen of 203 Trcadwell avenue, Port Richmond, S. I., cumo to tills country when sho wns nine yenrs old, settling on Stnten Island, where they havo since inndo their homo, Mrs. Stewart was graduated from public school No. 20, Port Richmond, nnd, after attending Curtis high school nt Now Brighton for ono year, completed tho commercial course nt the evening school of public school No. 20, following it with three mouths study of typewriting. Eight years ago sho .took a posi tion as stenographer with tho Ameri can Blower compnny, of which WH Ham C. Rcdflcld was vice president When Mr. Rcdfleld was elected to congress eho went to Washington n8 his confidential clerk, continuing in that capacity nftcr ho was appointed to President Wilson's cabinet. In 1010 sho met nnd married Thomas E. Stownrt, an Inspector In tho department of labor and commerce. Mr. Stewart halls from Ohio nnd 1b a Spanish-American war veteran. Sevcrul months ago ho was transferred to New York nnd Mrs. Stewart expressed n ileslro to resign and return to Staten island to take up her duties ns n homo maker. So vnlunble had sho become to Secretary Rcdfleld that eho was prevailed upon to ncccpt tho position of prlvnto sccrctnry nnd contlnuo at her post In Washington. Mrs. Stewart has fivo sisters nnd four brothers. Her father, who is n ship carpenter, speaks no English. NITRATE course in chemistry at Rochester university ho was Inspired with tho possibili ties of tho application of heat and electricity- to tho work of the world by rending the books of Tyndall, tha English physicist Ho wont to Now York nnd for several years was associated with Thomas A. Edison. Although Mr. Bradley has done much as n physicist his chief labor has been nlong chemical lines. Tho most far reaching of tho Bradley researches had to do with tho making of nitric add through tho fixation of tho nltrogrcn of tho atmosphere. . CALLS ON SYRIANS TO FIGHT "Every nblcbodlcd Syrian who will not don the military costume must bo either a coward or n traitor, for every ono of us knows that the par ticipation of the United States in the world wnr menns tho salvation of tho whole oppressed world." These were tho sentiments ex pressed In Detroit by tho venernblo Archbishop Germnnos, metropolitan of tho Selephklas nt Baalbek, Syria, nnd acting bishop of tho Syrian antlochan orthodox church In North America, who ofllclnted nt the laying of tho corner stono of St. George's Syrian orthodox church. Archbishop Germnnos left Tur key Just a few days prior to the dec laration of wnr. Ho camo to the Unit ed States nnd has since been elevated to the head of his denomination here. "Tho civilized nations of the world havo looked upon our country with pity nnd remorse. Tho United States has championed our cause, ns well us the causo of tho smaller nations. "Since we have como to this country we havo acquired weulth, knowlcdgo nnd democratic principles nnd now It Is tlmo to bo grnteful to our adopted country; now Is tho tlmo to sacrifice nnd bo brave, lest wo bo branded as cowards and ungrateful." WOMAN SEEKS A TOGA rvtinitfn - j a . - Columbln nnd at Cambifdge, England. 377 . , r 8tat0 for tl,rt0 named for her In honor of her lmvinir nnd was professor of constitutional history in tho University of Nevada for three years. WIZARD At Musselshell shoals, on tho Ten nessco river, near Sheffield, AlaM tho United States government is erecting an immense nltrnto and cyanide plant That nitrogen may herp bo drawn from tho air for uso in war and penco Is duo largely to tho work of Charles 8. Bradley, tho nltrnto wizard. Bradley Is a scientific symphony in gray. Ills hair Is gray, so nro Ills keen eyes, but there is nothing gray or somber in them, for they uro eyes of youth which slxty-flvo years havo not dulled nor dimmed. If someone wero seeking n portrait of a typical American inventor he would not havo to go further afield than tho desk of the nitrate .wizard. Born at Victor, Ontario county, N. Y., Mr. Bradley 18 a descendant of six generations of Yankee forbears, nnd ho Inherited tho ingenuity which Is ns Indigenous to New Englnnd ns stone fences and clock fnctorles. After tnlclnc n sncclnl Reno, Nov., Is famous for two things. Tho other ono Is Miss Anno Martin, commonly known throughout tho stato as "Governor Anne." And it looks now us though the. voters of Nevadn might change her tltlo to "United States Senator Anno" when tho full elections como around; so that they may boast of sending the first woman to tho Unjted States somite. Anno Murtln's raco for tho sen nto is not a wild goose chase. She has been carefully prcpured to meet nnd discuss the problems which con front tho nation, und sho knows tho constituency which may send her to Washington. She wns born In Nevadn and grew up there, nnd scarcely a person exists In tho stato who doesn't kuow "Httlo Anno Murtln." After sho was graduated from tho University of Nevada she took a high er degreo at Stanford, and later -,,t,v hwiuuiiuuH turn iuuwv,n ill In tho meantime sho held tho tennis 5cnrfl' ,,au ft mountain pass Nevada ellmhmi ,. i.. i, ,i,i n (Special Information Servico, Unltod mates Department of Agriculture.) MAKE CIDER VINEGAR AT HOME. Apples for Vinegar May Be MAKING VINEGAR ON SMALL SCALE Important for Housewife to Pre pare Her Own Supply fori UsQ.Thls Year. USE SOUND AND RIPE FRUIT Contain More Sugar Than When Green or Undcrrlpo and Consequently Produce Stronger Article Kegs Should Bo Clean. Slnco war Industries aro using groat quantities of acetic ncld, tho acid pres ent In vinegar, in the manufacture of alrplano wings, nnd in many other ways In munitions of wnr, tho demand on the commercial vinegar plants ren ders tho making of vinegar in tho homo more Important than ever before. Tho directions given below nro for making vinegar on a small scalo for household use. While tho prlnclplo is tho sarao in manufacturing on a com mercial scale, different mothods nro employed in handling largo quantities. Tho fruit used for making vinegar should bo sound and fully ripe. Par tlally decayed fruit is no belter for vlnegnr making than for eating and should not bo used. Fruits, when ripe, contain more sugar than when green or undcrrlpo and consequently prodaco a stronger vinegar. Cider Mill or Food Chopper. For theso reasons select sound, rlpo fruit Wnsh thoroughly nnd remove all decayed portions. Crush cither In a machlno made for this purpose, such as a cider mill, or, for small quanti ties, run through a food cliopper. Squeezo out tho julco in a press nnd put into a clean barrel, keg or crock for fermentation. If press Is not avail able, allow tho mass to ferment for two or thrco dnys and then Bquocze by hand through cheesecloth. Moro Julco Is ob tained in this way. Great care should bo taken to have nil tho utensils thor oughly clean nnd to handlo tho fruit In a cleanly manner. If old kegs or bar rels, especially old vlnegnr barrels, are used, they should bo cleansed thor oughly nnd nil traces of tho old vinegar removed. If this is not done, tho old vinegar will interfere with tho alco holic fermentation and possibly spoil tho product After Uio juice has been squeezed out, add a fresh compressed yeast cako to every fivo gallons of the Julco. Work tho yeast up thoroughly In nbout one-half cup of tho, Julco and add to tho expressed juice, stirring it thoroughly. Cover with a cloth to keep insects away and allow to fer ment. Tho best temperature for fo mentation is between 80 and 00 degrees F. Do not put in a cold cellar, as Is the custom in many localities, or the fermentation will bo too slow. At -80 to 00 degrees F. alcoholic formentntlon will usually bo comploto in from three to four dnys to n week. In othor words, it will stop "working," ns indi cated by tho cessation of bubbling. It Is now ready for tho acetic ncld for mentntlon, during which tho alcohol is changed into acetic ncld. Add Some Strong Vinegar. After tho nctivo alcoholic fermenta tion (bubbling) stops, it will bo found advantageous to add somo good, strong, fresh vinegar in tho proportion of ono gallon of vinegar to thrco gallons of fermented juice. Instead of tho vinegar ono can add a good quantity of tho so-called "moth er." If "mother" is used, however, ono should uso only thnt growing on tho surfaco of tho Tlnegar, and not that which has gono to tho bottom. Vino gar mother which has fallen to tho bottom Is no longer producing ucotlc add. After adding tho vlnegnr. cover with 3 cloth and" keep in n dark plncb be-1 Run Through a Food Chopper. tween 70 and 80 degrees P., prcfciV ably at 80 to 85 degrees F. Do not disturb tho film that forms, for tills Is tho truo mother, tho acetic ncld bac teria which turn tho fermented julco to vinegar. Do not excludo tho air. Tho acetic ncld bacteria must have nlr for growth. Tnsto tho Julco every week, and when it la sour, ns it will be come that is, doesn't incrcaso In ncld, or when it Is ns sour as desired syphon oft and storo in kegs, Jugs or bottles, filled fuU nnd stoppered tight. If this is not dono after reaching the maximum acidity, tho ncld will grade ally disappear and. tho vlnegnr will "turn to water." If stored In well stoppered, full receptacles, this cunuot happen, for tho nbsenco of ulr prevents this change. If tho directions aro followed, espe cially as regards temperature, tho process will usually, bo completed in six weeks to two months in cases whero onlyt few gallons of Julco aro used. Applo vinegar may clarify itsell spontaneously, but if it should remain cloudy nnd turbid, must bo clarified to mnko a. nice-appearing product A common method is to store tho vinegar In barrels, undisturbed for a consid erable time, nd then "rack off;" thai is, draw off carefully, so as not to dis turb tho sediment This is repented sovcral times, and usually gives fairly clear product wmirrtun nrtitiTn pressed Julco Into old vinegar ? kegs or barrels without thor- 2 oughly cleunslug nnd scalding. 2. Don't add "mother" to freshly pressed Juice. 3. Don't add old "mother" from the bottom of nn old vine gar barrel. 4. Don't put in a cold ccllnr. C. Don't store in full barrels nnd expect it to make vinegar. 0. Don't put In too warm a pluco or cxposo to sunlight in summer to hasten fermentation. 7. Don't exposo to bright light after adding vinegar. 8. Don't leave vinegar ex nosed to tho nlr after, it Is mnda. Tomato Vinegar. In attempting to utilize tho tomato in as many ways as possible, it is not uncommon practice, especially with "tomato club" girls, to mako what Is termed "tomato vinegar." This prod uct is. not n vinegar, nlthough it har a sour tasto and to a certain extent, a in salads and for tnblo purposes, can bo used ns n substitute for vinegar It is really n lactic acid fermentation Instead of acetic ucld and for this rcu son is more llko sour milk and sauer kraut Julco. It spoils rapidly nftci fermentation unless it Is put Into bot tles, filled as full as possible, and corked tight. After opening nnd ex posure to tho nlr tho product will spoil unless kept very cold. In making this product tho Julco Is collected nnd al lowed to stand la n warm place for a few days. After It becomes sour it should ha filtered or strained nnd stored In bottles filled full and corked tight It Is said that products of this typo are being used ns substitutes for vinegar in Austria. There appears to bo no reason why such a product could not bo used in salad and meat dress ings with entire satisfaction. Try washing tho wristbands- and collars of tho men's shirts with a Bmnll, stiff scrubbing brush. Lay them flat on tho board, wet tho brush and rub it across tho bar of soap, then scrub tho cloth with short strokes of tho brush. Two dlshpans Instead of ono mnko dishwashing much easier. Tho sec ond should bo filled with hot water, nnd when tho dishes nro drained they need only a touch of tho cloth to dry them.