THE SEMI-WEEKLY TRIBUNE, NORTH PLATTE, NEBRASKA.
Helping the Meat and Milk Supply j
I -
The Housewife and the War
c
(Special Information Service, United States Department of Agriculture.)
HOG-KILLING TIME IS HERE.
BROWNING, GUN INVENTOR
(Special Information Service, United Stntes Department of Agriculture.)
CONSERVE EVEN AT BANQUETS IF PATRIOTIC.
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A Barrel le Satisfactory for
DESIRABLE H
FOR BUTCHERING
Well-Conditioned, Healthy Ani
mals Gaining in Weight
Make Handy Killers.
AVOID ALL AILING PORKERS
Breeding Plays Important Part In
Producing Carcass of High Qual
ityBarrel Is Convenient Re
ceptacle for Scalding.
In selecting hogs for butchering
health should have first consideration.
Even though the hog has been, prop
erly fed and carries a prime finish,
the best quality of meat cannot be
obtained if tho animal is unhealthy;
there is always some danger that dis
ease may bo transmitted to the per
son who eats the meat. Tho keeping
quality of tho meat is always Im
paired by fever or other derange
ments. A hog in medium condition,
gaining rapidly in weight, yields the
best quality of nicnt. Do not kill a
hog that is losing flesh. A reasonable
amount of fnt gives juiciness and fla
vor to the meat, but large amounts of
fat are not essential. The breeding
of animals plays an Important part
In producing a carcass of high qual
ity. Selection, long continued care
and -Intelligent feeding will produce
meat of desirable quality. Tho
smooth, even nnd deeply fleshed hogs
will yield the nicely mnrbled nient.
Hogs Intended for slaughter should
remain unfed for nt least 24 hours,
or better, 30 hours. Give them all the
clean, fresh water they will drink.
This will help to clear tho system of
food and will facilitate bleeding. Do
not excite or whip a hog .before kill
ing. An excited hc never makes a
good carcass, and whipping causes
bruised hams, which arc not lit to
cure. An Injured hog may be used
for food provided it is bled Immedi
ately. Use Barrel for Scalding.
A useful equipment for hog killing
Includes an .eight-Inch, straight stick
ing knife, n cutting knife, a 14-Inch
steel, a hog hook, a bell-shaped stick
scraper, a gambrel and a meat saw.
More than one of each of these tools
may bo necessary if many hogs are
to bo slaughtered and hnndlcd to best
advantage. A bnrrel is a very con
venient receptacle In which to scald
hogs. The barrel should be "placed
at an angle of about 45 degrees nt
the end- of a table or platform of
proper height. The table and barrel
should be securely fastened to pre
vent accident to the workmen due to
slipping. A block nnd tnckle will re
duce labor. All the tools and appa
ratus should be in readiness before
beginning.
In some sections for humane rea
sons the hog Is stunned or shot be- (
fore sticking. If the nniinnl is stuck ,
without being stunned he should be
held squarely on his back when stuck,
A narrow, strirtght-blnded knife,
about eight inches long, should bo
used. The knife should be pointed j
directly toward the root of the tail j
and held In a lino with tho backbone. ,
Thrust the knife in six or eight
incites directly in front of the breast- j
bone. Then turn the knife nnd with-1
draw it, as this severs the nrterles In
the neck nnd insures better bleeding.
Do Not Have Water Too Hot.
For scalding tho water should be
nt a temperature of 185 degrees to
195 degrees F a thermometer being
used. If the water Is too hot the hair
is likely to Bet, causing even more
trouble than if too cold. A teaspoon
ful of lye or a emnll shovelful of
wood ashes added to every 30 gallons
of water and well stirred will aid in
romovlng the scurf.
Insort tho hog hooic In tho lower
jaw, place the hog on tho table, and
olide It Into tho barrel. Tho renr end
of the hog is scalded first for tho
OGS
Scalding Medium-Size Hogs. ,
reason that if the water Is too hot
and the lmlr sets it enn be removed
easier from tho rear than from tho
fore part of the hog. Tho hog should
bo kept moving In the water to bo
sure that no part will rest against tho
sldo of the barrel. Occasionally the
hog should be drawn out of the wa
ter to nlr, when the hair may be
"tried." When tho hair and scurf
slip easily from the surface, scalding
Is complete. Pull the hog out upon
the table and remove the hnlr and
scurf from tho legs and feet nt once.
The simplest way to accomplish this
Is to twist the legs In both hands.
Use tho hog hook to remove the dew
claws at the same time.
Cut the skin about three or-four
Inches long just below tho hocks In
both hind legs. Loosen tho tendons
and Insert the gambrel. Bo sure that
both tendons In each leg nro loosened
before inserting the gambrel. Now
scald the front part of the hog. After
the front part of tho hog Is scalded
pull l out on the table as before. Re
move the hair and scurf from the
ears, forelegs and head Immediately,
as these parts cool very quickly. Use
tho bell-shaped scraper to remove the
remaining hair and scurf. If tho hair
falls to yield In any particular region
cover that portion with a gunny sack
and pour on hot water. When most
of the hair and scurf is removed pour
hot water over the entire carcass and
shave off, by means of a knife, tho
hair that is left. Hang up the hog"
and pour a bucketful of cold water
over the carcass and scrape from the
surface the remaining dirt or scurf.
Remove Leaf Lard.
The entrails should then bo re
moved. Furthermore while the car
cass is still warm remove the leaf
lard or kidney fat, as this facilitates
the cooling of the carcass and lessens
the danger of the hams and loins
souring. Tho leaf lard should bo
spread out on n table to cool with
the thin membrane side turned down.
Tho carcass should be cooled after
slaughtering, but not allowed to
freeze. Temperature cannot be con
trolled on the farm,, but it is pos
sible to kill when the weather Is fa
vorable. Select a day In winter
when there is chance for cooling the
carcass before the surface freezes.
The desirable temperature for cooling
meat is 34 to 40 degrees F. In tho
summer time It Is necessary to have
refrigeration. In the fall It Is be8t
to kill in the evening, nllowlng tho
carcass to cool overnight. Hang the
carcass in a dark cellar or a cool
room In the barn before the flics can
get nt It. Freshly killed meat ab
sorbs odors very readily; do not hang
the carcass in a freshly painted room
or in a room with tar kerosene or
gasoline.
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FILL HOME PORK BARREL E
Too many farmers buy a part
or all of their supply of meat
from local stores and hucksters.
Meat, especially pork, can bo
grown and cured at home for
much less than the cost of the
purchased meat, to say nothing
of a ready market for good
country-cured hams, shoulders
anil sides. In spite of this the
custom of farmers purchasing
cured meats is' Increasing. It
mny not bo practicable for every
farmer to tmtoher nnd cure his
own meat, but in nearly every
community u few farmers could
do this and make good profits.
Farmers who sell country-cured
meats have experienced very
little difficulty in establishing a
permanent trade. To accomplish
this ono must understand the
kind of cured meat his trade de
mands, and also how It is made.
Country-cured went often car
ries too mcci tut and undeslr
ablo odors, aw! It is generally
too salty. A well-roarbled, Juicy,
savory piece of meat showing
the proper admixture of fnt and
lean nnd possessing a good fla
vor is the kind the consumer
desires.
John M. Browning, Inventor of tho
Browning mnchlno gun which Is being,
used by tho American forces nt tho
front, mny soon bo honored by tho
people of tho United States nnd a gold
medal presented by President Wilson
nt the direction of congress. A resolu
tion to thnt effect was offered in tho
sennto by Senntor Smoot of Utah, Mr.
Browning's homo state. Tho resolu
tion was referred to the military af
fairs connnltteo of tho senate, where,
it is said, it was cordially received.
Senator Smoot, in proposing tho
first national award of honor growing
out of the war, said that although Mr.
Browning is tho greatest Inventor of
firearms In the world, none of tho guns
he invented bore his name until ho
finally perfected what he believed to
bo the finest heavy machine- gun In the
world.
Wlint Senator Smoot said regard
ing the modesty of the Inventor but
pnrtly tells tho reticence of tho man. An Inventor of firearms since boyhood,
'lie son of n noted gunsmith of his day, young Browning conceived and
perfected rifle nfter rifle, pistol after pistol, only to sell his Inventions to
well-known manufacturers. Ills friends have known of Ids achievements,
but they have never become public.
Mr. Browning, as might bo expected from tho character of his work, is
fond of hunting nnd trap shooting and of taking long tramps over tho moun
tains, lie Is extremely democratic and simple In his tastes. He spends n
jreat deal of his time in Europe nnd In tho eastern cities of tho United
States, being kept busy supervising the manufacture of his nrms in tho
rarlous factories where they have been made. Ho positively refuses to talk
ibout himself or his achievements.
BRITAIN'S MAN IN SIBERIA
Lansdownc wns because tho latter ordered him to give an enormous tract of
tho best land of British East Africa to a Zionist trust, known as the Ensf
African syndicate, or rather to certain members thereof.
Sir Charles took the ground that tho Zionists wero not fitted for tho
agricultural development of East Africa, Insisting that Individual enterprlso
Df British settlers was indispensable to the prosperity of the colony. Sooner
thnn yield ho preferred to resign his $20,000 a year olllce and to return home,
jppeallng to parliament for an investigation.
SEVILLE'S IDOL
Advices from Seville, Spnln, state
thnt news of the very first importance
In these world-troubled times Is fill
ing the Spanish newspapers and being
discussed nnd commented upon with
jubllntlon by Spnnlnrds high and low.
Before It news of fighting in the great
war sinks into Insignificance for the
time being. For the great news of the
day in Spnln, the topic which Is on tho
Hps of every one, is thnt Juan Bel
monte, Seville's forejnost hull fighter,
is back in Spain ugaln nfter a long trip
through South America.
Juan Belmonto is the people's
hero. lie Is tho greatest man in Se
vlllo in their eyes the greatest man In
all Spain. Political crises arc forgot
ten when he nppenrs. A word or a
smllo from him is a high honor to be
remembered nnd cherished a lifetime.
From an Interview published In a
Seville paper It nppenrs that Belmonte
Is ngainst Germany nnd for tho allies
In the world struggle, and that really is of tho greatest importance;
for, bo it known, as Belmonte thinks and expresses himself bo think and ex
press themselves tens of thousands of his worshipers.
MRS. BARNETT'S WAR WORK
hns turned out thousands of garments nnd grent quantities of surglcnl dress
ings, nnd Its members have also done much volunteer work for the Liberty
loan, Wnr Savings Stnmp snle, etc. Mrs. Bnrnett Is nlso an officer in tho
Bed Cross canteen nt Washington and has taken her turn working In shifts
with tho other women who nre Interested in this canteen. More thnn a mil
lion men have been fed hero since the cuuteen opened.
Through his appointment as Brit
ish high commissioner nnd plenipo
tentiary In Siberia, Sir Charles Eliot
has reentered .the service of tho Brit
ish government, which fact recalls tho
sensational circumstances of his re
tirement from dlplonmcy nfter u par
ticularly violent quarrel with Lord
Lnndsdowne when the latter was min
ister of foreign affairs.
A very masterful man, ho is well
known in the United States, where ho
spent a couplo of years as secretary
of tho British embassy at AVashlng
ton under Lord Paunccfoto, forming an
Intimate friendship with Theodore
Hoosovelt.
Sir Charles entered the diplomatic
service at tho suggestion of his friend
Lord Rosebcry, and his rise wns ex
ceptionally rapid, ho being eventually
nppolnted British high commissioner
and commander In chief of British
East Africa, nis quarrel with Lord
FAVORS ALLIES
Mrs. George Bnrnett, wifo of Ma
jor General Bnrnett, commander of
tho marine corps, hns always been ono
of tho most ardent woman advocates
of preparedness In this country. Be
fore the United States entered the war
Mrs. Barnctt helped to found the first
national service school for women,
whoso object wns to teach prepared
ness to women, so thnt when tho need
came they could come forward at once
in tficlr country's service. Mrs. Bar
nctt served as commissary general nt
the camp, whero 1,500 girls were In
training, following the excellent ma
rine corps menus with highly satis
factory results.
Months beforo wo entered tho wnr
sho called for volunteer workers for
the Bed Cross from among the wives,
sisters nnd other women relatives of
the enlisted men of tho marine corps
and foundvQ tho Marine Barracks aux
iliary of the Bed Cross. The auxiliary
Successful Dinner at Which nigld Food
WAR-TIME MEAL
SUCCESSFUL
Students at New York State Col-
lege of Agriculture Forego
Annual Banquet.
SIMPLEST OF FOOD SERVED
Women Play Most Important Part In
Bringing About Reform Patri
otic Americans Urged to Eat
More Fish In Place of Meat.
Tho bauquet which Is overelaborale
nnd which Is n meal served In addition
to the necessary dally meals or which
uses foods that our government nsks
us to conserve has no plnce in tho
wartime program. Yet there arc oc
casions, nccordlng to tho United States
department of ngriculture, when tho
wnr nctlvltlcs mny bo helped by hav
ing thoso Interested In kindred sub
jects gather at n meal, so why not
hnvo a dinner, or "banquet," If you
choose to dignify it by that name,
which takes tho place of n regular
meal? Such n menl will servo to get
pcoplo together and nt the snmo time
mny teach a real lessdn In food con
servntlon.
Not long ngo tho students nt tho
New York Stnto College of Agriculture
wero confronted with the problem of
whether they should forego their an
nual banquet or whether they should
make It u wartime meal. They decid
ed upon the latter course, and It
turned out to be ono of tho most suc
cessful gntherlngs they hud had, As
ono of the speakers expressed it, the
meal not only served tho purposo of
calling attention to tho -possibilities of
serving a dinner while adhering strict
ly to food regulations, but tho ban
queters themselves wero Immeasur
ably better off and would feel better
next day becauso of tho simplicity of
tho food served.
The Part Women Play.
No ono has u mot-o Important part
to play in bringing about this ban
quet reform than women, since they
aro very often chnrged with the duty
of providing tho meal, especially In
connection with meetings held in
churches ami similar commuulty cen
ters. Hero nro two menus worked out ns
suggestions with tho foregoing prin
ciples Invlow. They make liberal uso
of fruits' and vegetables, for both aro
plentiful nnd healthful. ,'Uso any of
the vegetables and fruits that aro pro
curable In your locality. Patriotic
Americans nro being urged to uso
more fish, hence tho fish in plnco of
meat; or, for tho Inland community,
tho use of poultry. Old poultry can be
sacrificed for such a purpose, as tho
meat is cooked nnd ground beforo
using. The menus also make use of
wheat substitutes nnd nro planned to
uso a minimum sugar allowance.
Conservation Menus.
No. 1.
Ice Cold Cantaloupe
Uaked Fish, Rico Stuffing Tartar Sauce
Creamed Potatoes Baked Tomato
Bauteod Eggplant
(lot Cornbread Sticks Butter
Waldorf Salad Barley Salad Wafers
Mnplo Ice Cream
Coconut Macaroons (sugarless)
Coftco
No. 2
Chilled Fruit Cup
Chicken Loaf Gravy
Glazed Swoot Potatoes
Baked Oreon Peppern Stuffed with Rico
and Cheese
Uraham Rolls Celery and Tomato Salad
Gingerbread and Whipped Cream
Coffee RaUlns, Nuts
More novel, but perhnps not so ap
propriate for general use, Is tho meal
centered around ono food product,
such as n harvest sapper, using corn
In nH ninny wnys ns possible, or n cot
tage cheese or coconut dinner.
Have Corn Pop 100 Per Cent.
It Isn't everybody who can pop corn
successfully. Either It docs not pop
at all or clso only u small percentage
of tho grains burst into kernels that
nro crisp and flnky. For good results
the first requisite is to avoid having
Conservation Rules Were Adhered To.
the corn too dry. It should not bo
kept In a Warm or heated, room. Now
popcorn may bo used ns booh ns It
has dried out sulllclently. If properly
stored it mny bo ready for uso by
Christmas.
If old popcorn will not pop on ac
count of having become too dry, tho
popping quality may bo somewhat re
stored by moistening or sprinkling
with water beforo popping. "If very
dry it may bo soaked In water for a
while and then spread out to dry for
u few days beforo using; or tho dry
corn may bo put In n shady place out
doors for n tlmo whero It can absorb
molsturo from tho open nlr. If In
jured by frost whllo yet green or im
mature, or If harvested beforo ripe,
or hcuted when It Is being cured, or If
moths nnd weevils hnvo damaged tho
corn, tho trouble may bo remedied by
these methods.
aiven good corn, tho next necessity
Is u proper kind of lire. Do not take
too much popcorn nt ono time, not
moro than enough to cover tho bottom
of tho popper ono kernel deep. Hold
tho popper high enough nbovo the ilro
or heat to keep from burning tho ker
nels or scorching them too quickly.
Tho right degreo of heat for best re
sults should muko good' corn begin to
pop in Vi minutes. This gives tho
maximum volume of Increase in pop
ping. If it begins to pop In less tlmo
or If too largo u quantity of corn Is
put In nt ono tlmo the product will
not bo so crisp and flaky. If It takes
much longer for tho popping to begin
cither tho popcorn Is of poor quality
or tho heat Is probably not great
enough, or there may bo other inter
fering causes, such as drafts of cold
air.
If tho popcorn is of first-class con
dition nnd the heat properly applied
ono pint of unpoppod corn should glvo
fifteen to twenty pints of popcorn.
Popcorn has considerable value as
a food, and, usldo from its uso ns u
confection, when properly prepared
for tho table Is superior to many
breakfast foods now on tho market.
Dry Pumpkins and Squash.
Well-matured pumpkins of any vurl
cty make an acceptable dried product
which only requires soaking, for use
later In pies or custards. Tho 'deeply
colored, solld-lleshcd varieties nro the
best for- tho purpose. Squush of tho
winter varieties may also bo cured, m
tho samo way.
Cut Into strips one-half inch wide,
peel nnd remove- seeds, 'then cut the
long strips with n rotary sllcor or by
hand Into slices onc-hnlf tuch in thick
ness. Blanch in vigorously bolllm;
water for three- minutes, or preferably
In steam for five minutes. A wash
boiler partly filled with boiling wuter
nnd fitted with n support which will
hold n wire basket containing tho ma
terial Just out o'f tho water makes a
good steamer. Some varieties blanch
moro slowly than others; tho treat
ment should bo continued until the
pieces have lost tho opaquo character
nnd hnvo becomo transparent, but must
bo stopped us soon as this result la
obtained.
Sprend ono or two pieces deep on
tho trnys and begin tho drying nt 185
degrees. As soon as the pieces have
become somewhat plastic the tempera
ture mny be increased, but should not
bo nllowed to exceed ICO degrees nt
any time. The material should be
stirred frequently In order to discover
nnd spread out any parts which are
not drying properly. If tho drying Is
done In the sun It will bo necessary
to spread tho material in a single lay
er and turn tho pieces over after n
few hours' exposure.
Pumpkin or squash should be dried
until tho pieces nre leathery and show
no molsturo upon tho freshly cut sur
faces when bits nro cut open nnd
strongly pressed between tho hands.
As the mnterlnl 1b removed from
the drier, plnce it In n lnrge clean
pasteboard or wooden box, lined with
paper, nnd cover to exclude Insects by
stretching u plcco of mosquito netting
over tho top. Plnce the box In u
wnrm, dry room nnil stir tho material
thoroughly dally, for ten days. Tlw
drying meanwhile slowly continues
nnd tho whole mass reaches tho uni
form condition which It must have be
fore it Is permanently packed.
Pack In pasteboard boxc.i lined with
n double thickness of waxed paper, or
in paper or muslin bags which nro tied
nnd pluccd In u larger bug. Store In
n dry, warm, airy place.