THE SEMLWEEKLY TRIBUNE, NORTH PLATTE, NEDRASKA.
Glt-of- G&DiNARiy
The Housewife and Her Work
Mr People -
(Bpcclal Information Service, United States Department of Agriculture.)
CANS GOOD PLACES FOR SURPLUS PORK
(6poclal Information Service, United States Department of Agriculture.)
HINTS ON HEALTH OF LIVE STOCK
PERSISTENCE, THY NAME IS UPTON (
Helping the Meat and Milk Supply j
-r "I
1 maaunniHMiaMH
Treating Hog With Antlhog Cholera Serum.
FARMER BRGWN A
PRACTICAL MAN
Knows He Must Keep in Touch
With Agricultural Publications
to Be Up-to-Date.
DDES NOT NEGLECT ANIMALS
Takes Advantage of Advice and Help
Offered by Federal and State Ag
ricultural Agencies Instruc
tions to His Son.
Old iimn Brown is known us a man
of ripe experience and sound judg
ment. Ho is n successful furmer of
the practical rntlier than the "hook"
type, yet he knows the vulue of books
in his business and that to be up to
date ho must keep In touch with agri
cultural publications. He is also wide
awake enough to know thut the Uni
ted States department of agriculture
and the state and county agricultural
agencies aro not mere academic insti
tutions, but are in the business pri
marily to help the practical farmer.
Hence ho keeps himself informed of
what they are doing nnd frequently
takes advantage of the advice and
help they offer.
At this particular time the old
man's thoughts had been running on
the health of his live stock, and none
knows better than he the Importance
of having such matters strictly attend
ed to. So it happened that one morn
ing after breakfast he gave the fol
lowing instructions to his son who was
about to motor into town to do a batch
of errands. The incident Is hero men
tioned because there may be others
who might get a profitable hint or two
from Farmer Brown's directions. His
directions were:
(1) "First of all, fix that'leaky car
buretor In the machine so you won't
lose more gasoline before you start
than It takes to carry you to town and
back. You might get stalled on the
vay, and that would put you In a nice
llx.
""(2) "Don't forget to atop at the post
olllce for my department of agricul
ture Farmers' Bulletin 057, as I am
anxious to learn what causes those
little warts on the heads of our pul
lets; they are not just right and, be
sides, the bulletin contains much other
information about chicken diseases.
(3) "Stop at the drug store and get
new needles and washers for your
old blackleg vaccine syringe, or buy
a new syringe, and don't wait for the
county agent to do your vaccinating
work for you, even though he Is kind
enough to offer to do the Job; you
know how to do the Injecting as well
as he, and, besides, that is not his
work, he is only supposed to demon
strate how tho work should be done.
And while you nre at the druggist's It
wouldn't be n bad idea to get that
prescription filled for our colicky
stock, as Veterinarian Spath told you
to do, then you wouldn't be obliged to
call him awny out here In the middle
of the night to treat a simple case of
bellyache.
(1) "If you should happen to meet
Will Simmons in town and hcsays
anything to you about your shooting
at his sheep-killing dog, tell him, 'Yes,
r shot at It and if the act is re
peated it will ho duo again.'
(5) "By the way, you might stop
to see Doctor Spath and find out
whether tho microscopic examination
of tho muscle samplo which ho took
from tho dead Hereford calf proved it
to be, just blackleg or that anthrax
disease, as ho said it was impossible
to say detlnltely which disease it was
and I guess our naked eyes aro no bet
ter than his own; moreover, ho ought
to know better than wo.
(0) "Just ono more thing, if Doctor
Spath says the disease Is anthrax or
anything other than bluckleg, you
belter tell him to come out hero and
take diurge of tho doctoring, as we
aro not supposed to dabble In things
wo don't know about; you know thej
say that anthrax can be taken by hu
man beings ns well as animals, nnd
the more quickly we get It stopped the
better for all concerned."
s AVUIU IHUUBLL
Farmers and nulmal husband
men often can avoid serious trou
ble among their animals by rank
ing careful inquiries relative to
the history of the animals they
contemplate purchasing for in
troduction into their herds or
flocks. The purchase of an anl
nml lacking n clean bill of health
. .(j
ealth to
it is p
1 1 in nl
from its birth until the time
nPCnrntl -Crtt cnln rr nf cim ntftvtnl
from a herd or flock in which an
Infectious disease Is known to js
have occurred, should be regard- $
ca as courting trouble.
Animals Spread Disease.
The medical profession has known
for a long time that one of the men
aces to which health Is exposed is the
infectious material often carried and
unconsciously expelled by secmlnglj
healthy persons and nnlmals, but the
true importance of this fact has begun
to receive tho wide recognition it
merits only in recent years.
Today wo know that many persons
after recovery from typhoid fever con
tinue to discharge typhoid germs from
their bodies and that such persons
cause numerous cases of typhoid fever
unless they are properly controlled, and
we know that exposure to diphtheria,
even when it does not lead to the de
velopment of disease, means that the
exposed Individual often becomes n
carrier of diphtheria germs, which are
located In his throat, a region from
which they are expelled in a way dan
gerous to the health of susceptible per
sons. And wo also know that this
same problem of seemingly healthy
carriers and disseminators of disease
germs must be given careful consider
ation because of Its bearing on tho
health of our domestic animals.
Tho possibility that animals may be
come persistent carriers of disease,
germs Is not limited to any one or any
kind of disease.
Management of Calves.
"With good pasturage the roughage
portion of the culves' ration may be
eliminated. The grain portion of the
ration in some enscs may be slightly
reduced, although as a rule the calves
should be given all the grain they will
eat while on pasture. It Is seldom
advisable to carry calves through the
entire finishing period on grass. A
better finish Is obtained when they
are dry fed during the latter portion
of the period. It Is never advisable to
change calves from tho dry lot to pas
tures when on full feed. It is safe,
however, to change from pastures to
tho dry lot during this period.
When pastures nre very good somo
trouble may bo experienced In getting
tho calves to consume enough grain
for the best results. In such cases it
Is generally better to keep them away
from tho grass during a portion of
each day.
In sections where winter pastures
can be grown tho feeder should make
a strong effort to provide such pasture
tlurlug tho cold senson, as tho green
feeds greatly reduce the cost of both
growing tho calves and fattening
them.
Gluten Meal and Gluten Feed.
Digestible Nutrients Gluten meal:
rrotelu. H0.2 per cent; carbohydrates
and fat, 53.8 per cent. Gluten feed:
Protein, 21.0 per cent; carbohydrates
nnd fat, 50.1 per cent.
Gluten meal is a by-product of the
manufacture of starch from corn. The
basis of the meal is the germ part ol
tho corn kernel. Gluten food is com
posed of thegluten monl plus a cer
tain quantity of corn bran, whlcl
makes It lighter than the meal. Botl
feeds are fairly palatable and an
usually among the cheapest sources oi
protein.
plished so much as have Sir Thomns and his Shamrocks. Moreover, It's the
Llpton .spirit that won tho great war. The whole world turned ngnlnst the
Hun In part because of his lack of sportsmanship nnd his falluro to "play the
game."
Again: Yachting censed while American yachtsmen did their bit. Now
with tho eyes of the nation turned seaward, yachting becomes again the fit
ting play of u people embarked" upon a huge adventure in shipping and
resolved upon n grent navy to help maintain the world's peace.
DISTINGUISHED SERVICE MEDALIST
To n San Franciscan, Col. L. Mcr
vln Minis, medical corps, U. S. A., de
partment surgeon of the western mili
tary department, lias come tho honor
of being awarded what is said to be
the first Distinguished Scrvlco medal
to bo bestowed in tho United States,
though ti few were awarded to con
spicuous lenders in France during the
war. Here Is the citation:
"A Distinguished Service medal
has been awarded to you for specially
meritorious service on Belle Fourche
river, North Dakota, November C,
1877, at which time you were first
lieutenant and assistant surgeon,
United Stales army In that, while
serving with a detnehment suddenly
surrounded by n hostile force of Sioux
Indians, you succeeded in extricntlng
tho party from a most perilous posi
tion." Maus' act is unique. Three hun
dred Sioux chnrged unon the white
men, who reserved their fire. Maus rnn out on foot directly at the Indians,
yelling like mnd. They turned nnd rode off without firing n shot. A parley
averted bloodshed. A few days later the Indians began -a murderous raid.
It took a regiment to subdue them.
FIRST AMERICAN
shall be incorporated ill tho orgnnu laws of new or enlarged states lhat may
ho established. The bill of rights includes these particulars :
All citizens of (name of nation) without distinction as to race, nation
ality or creed shall enjoy equnl civil, politlenl, religious and nntlnnal rights.
The principle of minority representation shall bo provided for by law.
The members of the various national ns well as religious bodies of (name
of nation) shall be accorded autonomous management of their own coinmunnl
Institutions whether they be religious, educational, charitable or otherwise.
iN CHARGE OF
Stephen T. Mather, director of tin
luitlonal park service, predicts an in
crensed attendance in the national
parks next senson now that peace ha
come. The attendance of the 101
season fell off from 190.705 to 454.8-1 1
owing to the Increase In railroad fart-i
and the discouragement by the go
emnient of pleasure travel. The buIK
of tourist travel to the natlonnl park
Is by private automobile nnA held It
own, tho figures for 1017 nnd 1018 in
tho 11 parks In which records are kt-i-being
55.20(1 nnd 54,500 ears.
Hocky Mountain National park li.
Colorado led nil the scenic parks b
a wide margin with 101.407 visitor
Mount Italnler in Washington was m
ond, with 4:1.001. yosemlti- In Calif t
nin was third, with M.527. H
Springs in Arkansas, which Is medir
rather than sci-nlc. had 140.000 vi
tors. Yellowstone in Wyoming Ml
about 14,000. There urn now 10 i.
tlonal parks, Ousii Grande in Arisen tuning linn reduced u ilu- grade nl
national monument, Bills nre befi. congress for the m-ation of several
additional parks, including the (JiutM 'anyon of the Colorado in Arlaona and
Lafayette National park on the Isl mil of Mount Deuort, Muine. Dlreetoi
Mather recommends large addition m Yellowstone and to Sequoia In Onli
forniii,N The national parks contuii. 254,403 lure, The .piiroprtutlon for
lids year Is $1,012,205.
Sir Thomas Llpton, P. P. P. (pen
slstence, pertinacity, perseverance),
has again challenged for tho America's
up. For 10 years the Irish baronet
has been trying io lift that cup. He
has built nnd brought over four Shum
rocks. Thrco of them luivo been de
feated by our defenders. Shamrock
IV was on its wny across when war
iroko out. She lies In a Brooklyn
shipyard. The New York Yacht club
seems Inclined to wait till 1020 as n
more fitting time and has so advised
Sir Thomas.
Sir Thomas says it is tho ambition
of his life to lift the cup from the
Americans, "tho best sports in tho
world." Americans rcclprocnto his
sentiments and beg to nssuro him of
tho continuance of their distinguished
oonsiderntlon. Mnny of Great Brit
ain's biggest men have como here to
bring John Bull nnd Uncle Sam closer.
Possibly none of them has accom
JEWISH CONGRESS
an
The recent American Jewish con
gress in Philadelphia was the flrst of
its kind. It was characterized as a
"most momentous cpocli In Jewish
life." There were 400 delegates repre
senting il.000,000 Jews In America.
Judge Julian V. Mack of Chicago,
president of tho congress, said it was
the flrst time in American history that
Jews of nil classes, all groups and all
factions Into which American Jewry
has been divided have come together
to deliberate solemnly nnd hopefully
for the rights and the welfare of their
race.
The congress declared for a Jew
ish commonwealth in Palestine under
the trusteeship of Great Britain, act
ing on behalf of such league of nations
as may be formed.
A delegation of nine, Including
Judge Mack, was elected to present
to the Versailles peace conference a
bill of rights, which it is proposed
NATIONAL PARKS
tiWXZmMSOKEmt ii 1111 - - - w.
IB. s wtBWW-"
Cutting Up the Por Placing Cooked
GOOD SUPPLY OF
CANNED MEATS
Of Great Importance to Use
Nothing but Absolutely Fresh
and Clean Product.
CARE IS NEEDED WITH PORK
Directions Given for Preserving 8ur
plus In Jars for Future Emergen
ciesPreservatives of Any
Kind Aro Not Required.
Meat Is too expensive to bo allowed
to spoil or to bo "saved" by tho family
over-eating. Tho solution Is to put
the surplus at butchering time into
Jars for future use. In this wny tho
enjoymeut and food value is distrib
uted throughout the year. A more
varied diet is possible for the" family
with n supply of canned meats, nnd n
palatable meal can bo served on short
notice.
It la of utmost Importance that only
meat known to be nbsolutely fresh and
clean can be used for canning. Canning
will not mnko "safe" ment out of meat
in which putrefaction has begun. No
preservatives of any kind nre needed
if tho accompanying directions are fol
lowed. Salt may bo added or the
meat may be smoked for flnvorlng, but
neither Is necessary for preservation.
These Instructions require the use
of 11 steam-pressure canner which
Bhould be able to develop nt lenst 15
to 20 pounds of steam pressure, nnd
should test for a considerably higher
pressure to Insure the safety of tho
operator.
Meats nre ready for preparation for
tho canner ns soon as the animal
heat has disappeared. They must be
hnndlcd In as cleanly mnnner as pos
sible. For homo cnnnlng, meats
should be cooked first fried, broiled,
roasted, linked or stewed Just ns
would bo done for Immediate serving,
to preserve not only tho meat, but tho
home-cooked flavor as well. The meat
Is seasoned according to taste, and is
heated until it Is entirely cooked
through without needing to be cooked
tender, before placing it in tho cans.
All parts of tho nnimnl should be used.
Canning In Tin Cans.
For cnnnlng meat, tin cans in many
respects aro superior to glass. The
snme supplies aro required for canning
ment in tin cans ns for vegetables or
fruit, and the same care and direc
tions may be used. Full directions
for doing this may be had by writing
to tho department of agriculture and
asking for the circular on home cnn
nlng of meats and sen foods with the
steam-pressure canner. Directions nre
also given for canning In glass.
The following recipes are given to
show how home-butchered pork may
be made Into palatable and econom
ical dishes nnd canned for future use.
The recipes are merely guides and may
be changed to suit the individual
taste. The time nnd temperature for
sterilizing, however, should not be
changed. The time given Is for tin
cans; pint Jars require the snme time
for processing ns the No. 2 tin cans,
and quart Jars the same time as the
No. H tin cans.
Recipes for Canning Pork Reast Me?t
I Select the niece of meat wnntt-d for
roast, trim, and wipe with a damp
cloth, neat some grease in a roasting
pan, put in the meat and sar quickly,
turning the meat so all aides atv
I seared (preventing the loss of meat
lulce during rooking A"? soon is
1
lit
Meat In Cans Ready to Sterilize.
well seared sprlnklo with salt nnd pep
per to tnste. Add some boiling wnter
to tho grease in the roasting pan.
Basto frequently. Turn tho ment from
time to time nnd roast so It is nicely
browned. Cook until meat is done (It
should not bo red In the center) with
out cooking It entirely tender. Slice
and pack in cans to within one-half
Inch from top" of can. Add the gravy
from the ronstlng pan, with boiling wn
ter, so it bnrely covers tho meat.
(Leave nt least one-qunrtor Inch be
tween grnvy and top of can.)
If ham Is used nnd skin is left on,
cut with point of knife Just through
skin, so ns to dice and trim with cloves
and little tufts of parsley (If desired).
Add two small turnips to roasting pnn.
Lenvo skln-sldo up (do not turn),
bnsto frequently, and cook until skin
Is nicely browned nnd crisp.
Cap (exhaust five minutes if meat
nnd gravy have cooled; If cold, ex
haust ten minutes; If hot, exhnustlng
Is not necessary), tip, nnd process In
steam-pressure canner:
No. 1 cans 40 minutes at 250 degrees F
or 15 pounds of stoam pressure
No. 2 cans 45 to CO minutes at 250 de
grees F. or 15 pounds of stoam proMsure
No. 3 cans 56 to 60 mlnutoa at 250 de
grees F. or 15 pounds of stenm pressure.
In case meat Is fat, tlmo of processing
must bo prolonged 10 minutes.
Spare Ribs.
Itoast the spnro ribs In tho usual
wny, sensonlng to taste. Cook until
done, browning them nicely. "With 11
shnrp knife cut down tho lnsldo of
ench rib, remove the rib bone, nnd cut
meat into pieces thnt can pass through
the can openings. Mnke gravy by ndd
ing wnter to the pan grense. Pack
meat In cans and add tho boiling hot
gravy to within one-hnlf Inch from top
of can. Cap, tip, and process:
No. 2 cans 45 minutes nt 250 degrees F
or 15 pounds of steum pressure.
No. 3 cans CO minutes at 250 degrees F
or 15 pounds of steam pressure.
Pork Cakes.
i pounds loan pork 1 clove of garlic,
2 pounds fat pork
minced (may be
2 or 3 tablospoonfuls
salt, or salt to
taste
1 teanpoonful red
pepper
1 tcaspoonful chile
pepper (to taat)
Vt tcaspoonful all
spice 2 or 3 tcnspoonfula
sago (or poultry
seasoning)
Vi to 1 tcaspoonful
omitted)
2 bay leaves, pow
dured or broke'
In small pieces
1 tcaspoonful celery
seed, crushed
(may bo omitted
C to 12 tablespoon
fuls dry, finely
crumbed bread o:
cracker cdumbs
2 eggs beaten to
gether H to 1 cupful of
sweet milk
tnyme
2 largo onions,
mincea
Knead well, form in cakes, fry In
deep fat until nicely browned, pour off
excess of grease, ndd water nnd make
grnvy. Two or three cookings may
be made In ono lot of grease. Pack
In cans, fill with hot gravy to wlthiii
one-half Inch of top of can. Cap, cx
haust five minutes (exhausting 1b not
necessary If packed hot In cans and
sealed at once), tip, and process:
No. 2 cans 45 minutes at 250 degrees 1'
or 15 pounds of steam pressure.
No. 3 cans S5 minutes at 150 degrees F
or 16 poundB of steam pressure.
I CANNING PRESERVATIVES
DANGEROUS
The use of "commercial pre
servatives" of any kind in can
nlng is not only unnecessary but
may be dangerous. The most
commonly known preservatives
and "canning jowders" usually
contain one or more of the chem
icals known as borax, boric acid
or salicylic acid. Harmful re
sults are especially likely to fol
low the use of food oouUlnlng
these preservatives by the very
young, the aged and feeble, aud
others of weak digestion u. S.
IVimrtment of Agriculture.
5e
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