THE NORTH PLATTE SEMI-WEEKLY TRIBUNE.
BREAD BAKED IN
DIFFERENT WAYS
Whatever Method Is Used Re
sulting Loaf Should Be Ap
petizing and Wholesome.
LARGEST SINGLE FOOD ITEM
Some of Points Which Cau3e Failure
Are Wrong Selection of Materials
and Utensils Essentials Are
Urged by Specialists.
Prep(ired by tho United States Depart
ment of Agriculture.)
BronU Is tho largest single Item of
food In the diet of tho great majority'
of people, and of tho staple foods
probably no other can bo so easily
spoiled In tho preparation. Some wom
en, after a few failures In bread mak
ing, give up the attempt and buy their
bread. Very many of us are partlat
to home-made loaf. In many localities
It Is necessary to bake bread at home,
In others It Is a convenience, and In
very many It Is done from choice. It
Is not dllllcult to make good bread,
and It Is worth whllo to learn to do
so.
Some of the points which cause fail
ure In bread making are the wrong
choice of materials and utensils; lack
of .absolute cleanliness; carelessness
In measuring the Ingredients; poor
methods of mixing and molding and
Improper care of tho dough while It
Is rising ; also wrong care of the bread
while It Is baking; or wrong care of
the loaves after they are taken from
the oven.
The necessary materials for bread
malting are flour, water, salt, and
yeast. The materials occasionally
used are milk, sugar, and fat. Gqpd
wheat bread can be made by a num
ber of processes. Three recommended
by the United States department" of
agriculture food specialists follow:
Short or Straight-Dough Process.
2 cups lukewarm cup liquid yeast.
milk, water or a 2 teaspoons salt.
mixture of the two. 2 tablespoons sugar,
1 cako compressed Fat, If usod, 2 table
yeast, or spoons or less.
lVt cups lukewarm 6 cups or 3 pints
milk, water or a sifted flour,
mixture of tho two.
Original bulk of dough, 1 quart;
bulk when ready to be made Into
loaves, 2 to 3 quarts. This will make
2 loaves.
Boil the water or scald the milk.
Put the sugar and salt (and, fat, If
used) Into a mixing bowl. Pour the
hot liquid over It and allow It to be
come lukewarm. Mix the yeast with
a little of the lukewarm liquid, and
ndd It to the rest of tho liquid. If
convonient, set this aside In a warm
place, not over SO degress Fahren
heit, for 1 hour; If not convenient to
set it aside, add the Hour at once,
putting In a little nt a time and knead
ing until' the dough Is of such consist
ency that It sticks neither to the
bowl hor to tho hands. Tills requires
After the Baking Place Bread on a
Rack In a Clean Place Where the
Wind Can Blow on It.
about 10 minutes. Cover, nnd allow
to rise 1 hours at a temperature of
80 degrees; It may be better to set It
at a lower temperature, but tho lower
the temperature the longer the time
required for the rising.
Cut down the dough from the sides
of the" bowl; grease the hands slight
ly. Knead a little and set uslde to rise
ngaln for 1 hour. With a good bread
(lour, tho dough should treble Its bulk
In each rising. With a soft wheat
tflour, It should not rise much beyond
twice Its volume. Divide Into portions,
mold, and place In greased pans of
standard size (1 quarts). Allow to
rise until a light touch will make a
slight dent. With good bread flour
this happens when tho dough reaches
the top of the pans. Bake 50 minutes
In a medium hot oven.
Overnight Sponge Method.
Use tho same proportions ns for tho
short process, except In tho case of
tho yeast, which should bo one-eighth
cake of compressed yeast, or 2 table
spoonfuls of liquid yeast for each loaf.
Uso water rather than milk. In the
evening mix tho yeast with water, salt,
and half of the flour, and beat thor
oughly. Cover and place ut a temper
ature of 05 to 70 degress Fahrenheit,
or that of an ordinary room. In the
morning add the sugar and the rest
of the Hour and proceed as In the case
of tho short process.
SUBSTITUTES DO NOT
REPLACE FRESH EGGS
Dish May Be Acceptable, but
Food Value Is Not Same.
Flour or Starch May Be Used to Give
Same Appearance, but There Ic a
Great Difference In the
Composition.
Many housekeepers know It Is pos
sible, when eggs are lacking, to use
other foods which will give something
the same appearance ns eggs. Flour
or starch may be used to thicken cus
tards or gelatin used In making an
lelnjf or a pudding. Tho dish may ho
acceptable, but the food value Is not
tho same ns If eggs were used, say
home economics specialists of the
United States department of agricul
ture. There are n number of commercial
products designed as egg substitutes,
some of which approach eggs In com
position much more nearly than oth
ers. Of these products, some aro fair
ly well known to housekeepers while
others nrc used chlelly In commercial
baking and for similar purposes. Tho
various kinds differ much In compo
sition, some being much more like
eggs In protein content nnd energy
vnluo than others. In Judging such
products one should not rely upon
nppearance. Yellow color does not
necessarily Indicate other egg yolk
characteristics. Some of these egg
substitutes, at least, are manufactured
from skim milk and are said to con
tain milk casein and albumin mixed
with n little flour. Such a product Is
evidently rich In protein. Other egg
substitutes have been devised which
consist of mixtures of animal or vege
table fats, albumin, nnd starch or
Hour.
Goods have also been marketed for
use as egg substitutes which contain
little or no albumin, but which are
'apparently mndo up quite largely of
starch, colored nfore or less with some
yellow substance. They are common
ly advertised for making custards and
puddings similar in nppearance to
those in which fresh eggs aro used.
If tho housekeeper wishes to use them
she should not overlook the fact that
In tho diet they cannot replace fresh
eggs, since thej do not contain the
same kind or quantity of nitrogenous
matter, particularly if such an egg
substitute Is used In the diet of in
valids or children in tho belief that It
contains tho same nutrients.as eggs.
MAKE YOUR BROOMS AT HOME
Machines, by Which 25 to 30 Can Be
Turned Out In Day Are Used In
Some Communities.
Well-made brooms command good
prices, and In tho southern states
where broom corn grows well -the
home demonstration agents, under the
supervision of tho United States, de
partment of agriculture and the state
colleges, are encouraging tho growing
of brush and tho making of brooms.
Alabama produces excellent broom
corn, and the number of club girls in
that state who nre Interested In this
work Is Increasing. Broom machines
by which 25 or 30 brooms can bo turn
ed out In a day are being bought In
some of the communities where the
work Is well started. These are rent
ed to tho club members, who usually
pay In brooms for the use of the ma
chine. It costs about 20 cents to mnko
a broom. When a girl' has learned to
make a perfect product she Is allowed
to use tho label, "Home Demonstration
Club Broom," on any she wishes to
sell. Many of tho club girls plan to
pay college or normal school expenses
with tho proceeds from their broom
work.
GIVE FLIES FULL ATTENTION
Little Labor With "Swatter" Now Will
Reduce Greatly Number to Be
Fought Later On.
Give your full attention to tho exter
mination of the flies that have hiber
nated all winder and aro now com
mencing to buzz around, urges the
United States department of agricul
ture. A little labor with a "fly swat
ter" now will reduce by hundreds If
not thousands the number which must
be combated this summer.
Keep track of tho condition of your
gas stove.
Some form of salad should go with
any kind of hot chicken.
Tho nearer' to tho surface tho oyes
of u coconut nre the fresher it Is.
In the household without a maid, a
table wagon Is n great convenience.
linked bananns melted with clnnn-
mon and powdered sugar aro delicious.
Raisins are said to bo richer In min
eral matter than nny other dried fruit.
Uso a threo-slded carpet needle a
straight one for sewing on. shoo but
tons. A hnndful of chopped ham added to
tho soft dough of drop biscuits Is sa
vory and appetizing.
IJouseJiold
Qiesojif
AMOUNT OF MILK
FOR
CALF
About 300 Pounds, With Other
Essential Feeds Will Prove
Quite Satisfactory.
OVERFEEDING IS DANGEROUS
It Is of Much Importance That Young
Animals Be Taught to Eat Grain
Early as PossibleGive Some
Good Legume Roughage.
What Is tho least amount of whole
mi)k I can feed to my calves, and
still rnlse go6d animals? That Is n
big question with farmers today, es
pecially In those sections where milk
Is sold as market milk, say dairy spe
cialists of tho United States depart
ment of agriculture. Milk worth 10
cents n quart disappearing down n
calf's throat has caused many a dairy
man to stop and think very seriously:
Does It pay?
To make It profitable, It Is Important
not only that a more economical sys
tem of feeding and raising calves bo
followed but that animals of better
breeding be raised.
How Much Whole Milk Per Calf?
In planning an economical ration
tho amount of whole milk Included Is
of great Importance, and the smaller
tho amount, that can be fed and still
raise good animals the cheaper will
be the ration. Roughly speaking, an
ordinary calf can be raised success
fully on about 270 to 320 pounds of
whole milk, fed along with other
feeds. For tho first day or two, of
course, the calf Is left with tho dnm,
but from then on until the end of ten
days It should receive about one
pound of milk for every 10 pounds
of weight nt birth. After thnt time
tho milk may be gradually reduced
until at the end of 00 to 80 days ap
proximately 300 pounds of milk has
been fed.
Supposo for Instance, that a calf
weighs 50 pounds nt birth. Accord
ing to the feeding schedule It would
receive about 5 pounds of whole milk
dally for the first 10 days.- During
the next 20 dnys It would receive, say,
4 pounds dally; during the following
20 dnys, 3 pounds; 'and for the last
80 days, 2 pounds; making a total of
270 pounds of whole milk.
For a 100-pound calf tho qunntlty
of wholo milk mlght'bo cut down more
rapidly after the first 10 days, feed
ing 10 frouuds a day for the first 10
3nys; 8 pounds for tho second 10
Calf Does Not Need as Much Milk
as He Commonly Gets If the Rest of
His Feed Is Properly Selected.
duys; 0 pounds for tho third 10-day
period ; 4 pounds for tho fourth 10-day
period; and 2 pounds for the 20 dnys
following; making a total of 320
pounds of milk fed over a period of
00 days.
Start Grain Feeding Early.
Where such a relatively smnll
amount of whole milk Is fed It Is nec
essary that tho calf should be taught
to eat grain as early as possible. By
tho second week a calf will ordinarily
start nibbling nt the grain, eating In
creasing amounts ns It develops a
tnsto for It. During tho first 30 days
a healthy calf will ordlnnrlly eat nn
average of 0.3 pound of grain per
day. During tho next 30 dnys this
will be Increused to 1 pound, and after
that to nbout 2.5 pounds dally during
tho next month or so.
The following grnln mixture hns
given good results for calf feeding:
Linseed mcnl, 1 part; bran, 1 part;
corumenl, 3 pnrts; oats, 2 parts;
blood nioifl, 1 part.
Some good legume roughage, such
ns alfalfa, should bo fed with tho
grain, and also a uinnll amount of
sllogo; nnd as moro roughage Is taken
by tho calf, the grain ration may be
cut down. In feeding grain tho snf
est rule Is to supply only what the
calf will clean up readily. Remember
there Is moro danger of losing a calf
from feeding too much than from not
feeding quite enough. The cnlf does
not havo to be fat to ho growing and
healthy, and It hns been found that
some of the Inrger breeders, who havo
been most successful In saving their
calves, have been keeping them In a
medium to thin condition.
WATCH THESE POINTS
Feed only smnll amounts of
milk for tho first fow feeds.
Do not overfeed. Scours,
stunted calves, nnd deaths aro
caused largely by overfeeding.
A pint of milk weighs a pound.
Measure or weigh tho milk for
each calf. Do not guess nt It.
Feed regularly twice a day.
Havo the milk warm, sweet
and fresh. If tho milk Is poor
In quality, feed less of It, not
more. .
Feed grain and milk from
clean boxes nnd buckets. Buck
ets should be wnshed and scald
ed every morning.
REMEDY WET GARDEN
BY DRAINAGE DITCH
Plants Will Not Thrive If Roots
Are Too Wet.
Slightly Sloping Land Whero Water
Will Run Off Gradually Is Most
Desirable Shade From Tresa
Is Objectionable.
Garden plants will not thrive with
wdt feet. In other words, they will
not grow If their roots nro In soil con
taining too much water. Good garden
lnnd often Is spoiled becnuso there Is
no way for the water to drain from It.
This enn often bo remedied, In suburb
nn or community gnrdens, United
States department of agriculture spe
cialists point out, by cutting a ditch or
by placing tllo or polo drains In
ditches cut through tho land. Some of
tho best truck farms In the" country are
located on land that was formerly un
der wnter most of the year. By menus
of drainage ditches tho surface water
was drained off, then underground
drains were laid to carry off tho sur
plus from the soil Itself.
Land that Is slightly sloping, so that
the water will run off gently without
washing the soil, is desirable. If It
Is to6 steep, the soil will bo damaged
during heavy rains, but a sloping lo
cation Is generally to be preferred to
one that Is "dead level." Tho Ideal gar
den has a gentle slope townrd tho
south or southeast, but It Is not al
ways possible to And the Ideal, nnd
city gardeners may havo to do some
work on their own account to remedy
tho conditions.
Throughout the South It Is the prac
tice to plant certain crops on beds.
Thnt Is, tho land Is plowed In strips
nbout four feet wide, tho soil being
thrown together Into beds with open
furrows between them. This serves
to drnln off tho water and keep tho
roots of tho plants high nnd dry, so
that they will not suffer with "wet
feet. .. -' .i',' .
Another typo of location found In
selecting city gardens is that which
Is shnded a portion of tho day by
buildings. While this Is undesirable,
tho case Is not entirely hopeless, and
a number of crops, Including lettuce,
spinach, knle, swiss cliard, celery,
snap or string beanw, beets, radishes,
luid even tomntoes, if pruned and tied
to stakes, may bo grown whero sun
light enn be secured for a period of
four or five hours u day.
Shading from trees Is moro objec
tionable than thnt from buildings, be
cnuso tho trees not only shade tho
plants but their roots draw upon the
soil moisture and plant food In the
soil, thus robbing tho plants of tho
source of their living. As n rule It.
Is not safe to plnnt any garden crop
within 25 or 30 feet of rapid growing
trees like tho mnple.
SUPPLEMENTING RANGE FEED
Owner Should Know in General Way
What Classes of Food Chickens
Are Picking Up.
When chickens range for part of
their feed their owner should ltnow
In a general way what classes of food
they aro picking up nt. different sea
sons of the year. With this knowl
edge ho can supply any deficiencies
by feeding the lacking element in tho
bird's diet In the chicken yard.
The following tablo complied by
the United States department of ag
riculture gives a elnsslflcatlon of poul
try feeds :
Nature
provldes-
Scientific
elnsslflcatlon.
Toultryrnen
feed-
Worms
and bues.
N I trouenous
material or
protein.
Carbohydrates
Succulents ..
Meat (green cut
bone or meat
crap), milk, or
cottage cheeae.
Wheat, oats, corn,
barley, etc,
Cabbago, kale,
mangels, alfalfa,
clover, sprouted,
onts, etc,
Orlt and oyster
Mini).
Water.
Seeds. .
Greens.
Orlt...
Water.
Mineral mat'
ter.
Water ,
Live Stock;
rwejr Motes
Timothy hay Is the poorest sort of
roughago for sheep.
Thcro Is n shortago of good horses
and mules of all kinds.
Rams should not run with the ewes,
except In breeding season.
Docking should tnko place when tho
Inmbs nro between Bevon and fourteen
days of age.
DDT $ EVENING
tYIAlE
Sy Mary Graham
THE FROGS.
"Ah," said Grandfather Frog, "the
great time Is at hand."
"What aro you talking of, grandfa
ther?" asked Mr. Felix Frog.
"I am talking of the great time
which is soon to come," said Grand
father Frog. "The eggs were laid In
the mud puddles and upon the mud
banks where they would not roll off.
And soon they will bo hatched out nnd
there will bo "gorgeous numbers of lit
tle ones 300, or so, all hatched out
about the same time Just here,
"Goog-n-room, goog-n-room, that ton
glorious fact."
"It Is Indeed, goog-n-room, goog-a-room,
It Is Indeed," said Mr. Felix
Frog.
"Now thero are tho mud turtles,"
continued Grandfather Frog, "who
bury themselves and catch what they
can In tho mud, they love tho mud, too,
they love It moro than wo do. They
hardly stir from tho mud when tho
Uttlo ones nre still very llttlo ones.
"The Knapping turtles In their
grassy, watery homes stretch out their
long necks and with their hooked Jaws
they grab what they want to eat.
"Because of their hooked Jaws they
must Hwnllow what they havo reached
for with their long necks. Thnt Is,
they don't ent with their long necks,
but their long necks help them to
reach for tho food and their Jaws
swallow it down.
"Of course, because of their Jaws
they can't chow.
"Old Mud Turtle, over yonder hns
been waiting for tlioso eggs of hers
to hatch out now for two weeks. In
another week they will hatch out.
"Wo nil like the spring of tho year,
too. But my history Is so much moro
Interesting thnn that of any of these
other creatures."
"And so Is mine," said Mr. Felix
Frog.
"To bo sure It Is," said Grandfather
Frog, "for you, too, arc n frog. Thero
is an egg first (I am taking one as n
sample, for thero are many eggs) and
then n tndpolo wriggles out of the
"Hind Ones First."
Jelly like enso It is In and begins Its
life outside of the egg.
"It attaches Itself near a nice water
weed. Water readies tho gills
through the mouth and that, of
course, Is aftor It bus fed on plants
and has begun to gel Its gills. Thou
the legs appear, hind ones first. That
shows a frog Is rather sensible, for
hind legs are Important to a frog's
mind or to' tho body."
Grandfather Frog cleared his throat.
"Pray, continue," said Mr. Felix
Frog. "I love to hear of our history
over and over agafn even though 1
know It well myself."
"The lungs arrive nfter tho gills,"
continued Grandfather Frog. Mr. Fe
lix Frog laughed.
"You sound ns though tho trunks ar
rived after tho hand luggage, tho way
you stalk," ho said. "But I enjoy It
Just the same."
Grandfather Frog blinked his eyes
and went on.
"The leopnrd frag becomes a frog In
a summer, but with tho green bull
frog It takes up Into the second sum
mer for li tin to become a full-fledged
frog. i
"We havo catches like teeth In oui
mouths," ho continued. "Our eggs nre
attached to twigs or other supports un
der the water and tho eggs In tho Jelly
are well protected for tho Jelly ns you
can easily understand Is a protection.
And there Is the mud which wo love,
too, nnd which the eggs thrive near
and In.
"Oh, dear," said Graufatlier Frog,
"I would ho most unhnppy If wo over
should become frogs right nway with
out having all those Interesting ex
periences llrst, such ns being In Jelly
and then being tadpoles and all of tho
fascinating things which frogs do be
fore they become frogs. It Is so much
more interesting than to become a frog
at once."
"Ah, well," sulci 'Mr. Felix Frog, "wo
will always do theso things all frogs
will and the history of the frogs will
always continue, for It Is such nn hon
or to bo a frog that ono wants to
work up to It In degrees."
"True, true," said Grandfather Frog,
"and I know tho family will never
change Its ways, goog-a-room, goog-a
room."
Made Dorothy Tired.
Small Dorothy was vory restless tho
other night nnd was unablo to go to
sleep. Finally she said : "Papa, plcaBo
sing to me; that always makes mo
on tue
AFTER THE COFFEE.
Prof. Puntollnl wished to train his
son, a high school freshman, to speak
Latin, but the boy persisted In making
his replies In Italian.
"But why do you not reply In Lntln?
fa It not your mother tongue?"
"Dear father, when I nm able to
ehouso between tho mother nnd tho,
daughter I, as a rule, chooso tho daugh
ter." Bulletin of Italian Society.
Man of Ability.
"So you want a Job? What havo
you been trained to do?"
"Dig ditches, keep accounts, drlvo
a horso and nutomoblle, hnndlo mon
ey, carpentry, telegraphy, machinist,
superintend construction " '
"Oh, cfllclcncy expert, huh?"
"No, ex-prlvnte."
"Hired." Homo Sector.
Experienced.
"Tho court scene In this piny Is tho
last word In realism."
"Tho spectators aro superuumera
rles, though.'1
"Perhaps, but they are professional
spectators. I understand they wero
drafted from a local courtroom whero
i breach of promlso suit wns being
tried."
" His Sacrifice,
lie hated having his photograph talc
an, but his wife, Indirectly, had forced
him to undergo tho much dreaded or
deal. When sho saw tho photograph she
alcd out in horror, "Oh, Georgo; you
havo only ono button on your contl"
lie Thank heaven, you've noticed it
At last. That's why I had tho photo
graph taken I London Tlt-Blts.
NOT SO FOOLISH, ,i
"Jack Is tolling around that you
aro worth your wolffht in trold."
"Foolish boy! Who's ho tolllnir Xft
to?"
"Ills creditors."
Big Contract.
Tho minds of statesmen must expand .
In a most wondrous way.
Knoli Is supposed to understand
what all tho others Bay!
Washington Evening Star.
Maybe So.
"Tho man always stnrts by tellini
tho girl that ho Is absolutely unworthj
of her."
"Well?"
"Most mnrrlages start out nil right
And maybe If ho stuck to that theorj
moro marriages would turn out bet
ter." Louisville Courler-Journul.
It Doro Fruit.
Do Style Old Mrs. Passay had a
young Interstitial gland put In and now.
sho looks Uko peach.
Gunbustn You mean nn ape-rleot.
Cartoons Magnzlno.
A Different Thing.
"Let mo glvo you n pointer."
"Oh, I hato good advice."
"But this pointer Isn't ndvlco; It's a
dog."
A Paradox.
"Tho dyer over the way has a queer
port of business."
"now Is that?"
"Ho Is dyeing to mnko a living."
Its Advantages.
"Is this good music?"
"It ought to bo. It hns never been
played on anything but an upright
piano."
The Poor Bird.
Wlfey You have not said a word
about the bird on my new hat
Hubby I havo not seen tho bfll
yet, Cartoons Mngazlne.
Taking a Chance.
'I want t pound of butter."
"Tho best?"
"What was the last I had?"
"Tho best."
"Glvo mo a pound of tho other."
Tyrlhans, Chrlstlanln,
Retort Matrimonial.
Sho You can't accuse mo of ovei
helping you to mnko a fool of your
self. Ho I don't know about that. You
said yes when I asked you to marry
me.
tired."