PAGE SIX PIATTSMOUTH SEMI - WEEKLY JOTTCNAL THUS SD AY, JULY 9, 1936. 4 Cass County Farm Bureau Notes Copy furnished from Office of County Agent Wainscott i Grasshoppers Serious Menace in. Cass County. A federal survey made last week indicates that the infestation of grass'.;opper3 in Cass county is very serious and that delay in spreading poison bait may mean disaster, there fore farmers cannot be too strongly urged to mix their own poison and go alter the grasshoppers before their crops are taken. Realizing the menace of the grass hoppers the government made pro vision sometime ago for combatting them in other states and only re cently an allotment was made for Ne braska. Last week Cass county was made an allotment of 20 tons of bran with which to fight the horde of grasshoppers, however at this writ ing ten tons of bran were available for use of farmers in this county. There is a serious shortage of bran, and the federal government is having great difficulty in filling orders. The bran will be shipped as soon as it can be secured but some delay is unavoid able. Consequently, we are recom mending that poisoning operations on farms be continued wherever pos sible, without waiting for the federal bait. The bran has been trucked to Weeping Water from Nebraska City, and the sodium arsenite, which is a liquid, had to be brought from Om aha, as well as the molasses. These ingredients had to be mixed before the long list of waiting farmers could obtain the poison. Ten pounds, dry weight, is suffi cient bran for one application per acre. Heavy application usually re sults in waste of bait without ap parently increasing the kill. Two light applications about 5 days apart give best results. Bait should be well scattered. Placing it in piles or scat tering it so poorly that it lies in, lumps or bunches not only reduces the kill of grasshoppers, but consti tutes a real menace to livestock, birds and even to human beings. Bait may be spread by hand, or it may be spread quite handily by means of an endgate seeder, if the bait is not too wet. It should be fed into the hopper only as fast as the seeder will spread it. The best time to spread bait is fairly early in the morning of a clear day. From daylight until 9:00 a. m. is about right in hot weather. Bait spread during the heat of the day, or during rainy weather is largely wasted. It should be spread within 24 to 48 hours after mixing as It will heat or mold If kept for any great length of time. 4-H Clubs Active. The recent check-up on 4-H enroll ment shows that a total of 498 boys and girls are active in 4-II clubs in Cass county this year. This does not include the enrollment in two clubs who were late in getting started and have not as yet filed their first month's reports which show their en rollment. The 498 boys and girls are carrying girl room, clothing, cooking, keep-well, canning, baby beef, swine, dairy, weed, garden, sheep, poultry, farm shop and rope projects. Owing to the fact that a good many club members are enrolled for more than one project, there are many duplications in the above fig ures. A check on duplications reveals there are 109 individual boys and 321 individual girls, or a total of 430 in dividuals taking some kind fo 4-H work. A majority of the clubs are near ing the finish of their lesson re quirements and are planning their achievement programs. Several clubs have already held their achievement programs and received their certi ficates of achievement: It is an excel lent idea to get the project require ments out of the way arly in the STRAW Wide Rims. Adjustable. Each HATS COVERT WORK PANTS & SHIRT Covert Work Shirts to match 01 Work Pants of sturdy con struction Here is the combination Mateh'd Vork Shirt & Pant3 of a fine qual ity of Covert Cloth. SANFORIZED SHRUNK WORK GLOVE The glove you have been wait ing for. A good quality split cowhide with rub berized. Sanforized cuffs that will not curl cr wilt when wet. The Work Glove of the hour. WORK SHOES Shoes that can "take it." . . . Bellows tongue, Compo sole, good quality upper. Built for wear and comfort. The cele brated and reliable "Star Brand" shoe. Saturday Only WORK SHIRT E3 ! j: fflS Blue and Gray Charnbray vim Sanforized interwoven nub Slacks in patterns for dress and sports' wear! Everybody's wearing Polo Shirts ! Exceptional values. Bound neck, Belted back, Pocket. With The New Duke Of Kent tor v - $ Collar Style H frf? J f lj Smart New Patterns (aSCl, New Deeptone Shade We've just received a wide assortment of SHIRTS featuring all the latest patterns, colors and collar styles and the price is truly economical. You'll want to stock up for a long time to come! Both regular and starchless collars. Styles for the more conserva tive, also. The Largest Store In Cass County, Plattsmouth, Nebr. dry, rirls summer before the hot weather causes the members to lose Interest, and because it leaves time for pursuit of other activities such as judging and demonstration work, 4-H camp, state and county fairs. 4-II club memgers interested in judging work will attend a practice judging day at Syracuse, Friday of this week, when classes and help will be available in animal husbandr poultry, crops, baked foods and g room. Special judging practice is be ing planned by dairy clubs for July 20th at 1:30 at the V. T. Fager home, 42 miles south and 1 mile west of Weeping Water. The next event of importance on the 4-H calendar is the annual dis trict 4-II club camp at Brewster, July 20 to 29. The making o new friends, participating in new and varied activities and vacationing away from home are all worth while experiences for young folks. Farmers Attend Binder Schools. At six very informal binder schools held last week under the supervision of W. E. Thurman, farm machinery specialist of the college of agricul ture, 72 farmers learned how to make adjustments on their binders, how to correct such troubles as skipped or small bundles, knotter troubles, etc. and what parts to replace when they become worn. The men gathered In small groups at the farms of Clyde West, Eagle; Lloyd Group, Louisville; Troy Jewell, Weeping Water; James Mills, Mur dock; Louis Schiessl, Plattsmouth. and R. G. Kiser, Plattsmouth, each man eager to become better acquaint ed with his binder, and having a question or two or a helpful hint to pass on to the other in the general discussion. By holding the schools near the field where the binder would operate, in the shade of a big tree when handy, or out in the open, the men saw the machine in actual oper ation before and 'after the adjust ments were made and could easily see the difference which a little knowl edge of proper adjustments makes. Canning Especially Corn. For the past two years many women have reported terrific losses of home canned corn through spoil age. As it is nearing "roastin ear" season, maybe some of the following facts, gleaned from the Bureau of Home Economics publication may help to prevent similar results this year. r Like other vegetables except toma toes, corn, after It is in the cans or jars, should be "processed" in a pres sure canner to make sure it will not spoil. But even then, cream-style corn is hard to can successfully, es pecially in glass jars, and the bureau suggests canning corn whole-grain style instead. The essential difference between the two methods is in the way the corn is cut off the cob. For cream style corn, the top of the kernel is cut off and the rest is scraped, mak ing a thick, starchy mass which packs densely into the can. Heat penetrates slowly through such a mass, and of ten the corn at the center does not get hot enough to kill the bacteria that causes spoilage. To process1 cream-style corn properly requires, for No. 2 cans 15 pounds steam pres sure, or a temperature of 250 degrees F. in the pressure canner for 70 minutes. For cream-style corn in glass Jars, which are harder to heat than tin, more time is needed and the corn sometimes turns brown. This does not affect the wholesomeness of the corn, but it does affect the looks and often the flavor. For whole-grain corn, cut the ker nels off just as close to the cob as possible without getting the huls. Do not scrape the cob. All one teaspoon of salt to each quart of corn, and half as much boiling water as corn by weight. Heat to boiling and pack into the cans boiling hot. Put the cans into the steam pressure canner at once, and process them at 10 pounds pressure or 240 degrees F. Another difference between the cream-style and whole-grain style is the age of the corn for canning. For whole-grain style use only tender, freshly gathered sweet corn, 3 or 4 days younger than would be used for cream-style corn. Whatever the fruit or vegetable, the first step in canning it to make sure it is just ripe enough to be at its best but not so ripe that it is on the road to decay; and that it is clean and free from spots and blem ishes, and that every hand that touches it, every knife, or spoon, or cup, pan or kettle, can or jar, used in preparing the food or canning it, is clean. With such precautions all unnecessary causes of spoilage are ruled out, and we go on the more suc cessfully from there. Cooking Summer Vegetables. At this time of year there is every reason for doing as little cooking as possible. Not only to keep cool and save fuel does the housekeeper avoid the stove as much as she can, but the summer fruits and many of the vegetables encourage her to do so. The season's crop of berries, cherries, plums, peaches, melons and pqars are an invitation to use these luscious fresh fruits as desserts, while the radishes, lettuce, onions, celery, cu cumbers, tomatoes and many other of the garden's choice products speak up, as it were, for a place on the salad plate. But there are always -jome vege tables to cook, of course asparagus, beets, beans, peas, chard, cauliflower, okhlrabi, okra, eggplant, kale, beet tops and mustard are some we do not use uncooked, while cabbage, car rots, celery and some of the greens are used both raw and cooked. Boiling is the most common as well as, for many vegetables, the favorite method of cooking them. Taken off the stove when just tender, and served hot with melted butter or oth er fat, salt and pepper, such vege tables as asparagus, new potatoes, beans, peas, cabbage, greens, carrots, akra, and parsnips are at their best this way. But "creaming" is another favorite way to serve almost any vegetable. "Creamed" vegetables are boiled first and then combined with white sauce. Baking, steaming and panning are other ways to vary the method of cooking vegetables. Panning is one of the best ways to cook cabbage, kale and various other greens. The vegetable is cut in small pieces and cooked in a flat, covered pan on top of the stove, with a little fat in the pan to prevent sticking. The water that cooks out of the vegetables in this case evaporates, so there is little or no liquid to be served. If the pan ning is carefully done, it is possible to add some milk without having the cooked vegetables too moist, and the finished product will then contain all the food value and flavor of the vegetable as well as of the milk. Keeping the color in vegetables is one of the problems the cook has to deal with, especially in green vege tables and in certain red ones. That is why the Bureau of Home Eco nomics advises cooking green vege tables with the lid off. Neutralizing the acid by putting soda in the cook ing water is another method of keep ing the green color, but soda destroys vitamin values in the vegetables and is not recommended by the Bureau of Home Economics. Vinegar is added to the cooking water for beets and red cabbage and onions. Beets contain enough acid to keep them red, but they may lose color by "bleeding" that is, the dis solving of the coloring matter in the cooking water. They should be cook ed with the skins unbroken, and with at least little stubs of the tops left on. loung Deets are often cooked and served with two or three inches of the tops left on. The really "fast color" vegetables are the yellow ones. Carrots, sweet- potatoes, and yellow squash keep their color however cooked. So do such red vegetables, as tomatoes, red peppers, and pimentos, which are in fact colored by pigments belonging to the same class as those found in carrots called carotinoids. EIGHT MILE GROVE LUTHERAN CHURCH 9:30 a. m. Sunday school. 10:30 a. m. English services. ST. PAUL'S CHURCH NOTES For the month of July, there will be a change i nschedule for our ser vices. Morning worship at 8:00 a. m. and church school at 9:15 a. m. Sunday, July 12 English service, 8:00 a. m. Church school, 9:00 a. m. d&w OUTING IN COLORADO Mr. and Mrs. L. li. Egenberger of this city with their son. Dr. Stuart Egenberger and wife of Omaha, are enjoying an outing in Colorado for the neyt two weeks. They stopped en route at Lexington, Nebraska, to visit with the W. R. Egenberger fam ily and thence on to Denver where Dr. Egenberger will attend a dental conference while the rest of the party take in the many points of interest i nthat section of the west. OPENS NEW OFFICES Dr. Clinton B. Dowart, M. D., Is now opening his new offices in the Gamer building and in a few days ex pects to take up the regular prac tice as a doctor of medicine and sur gery. Dr. Dorwart is a graduate of the college of medicine of Crelghton university and has served his intern ship in the Lord Lister hospital at Omaha. BE I Cwi 1 I : First Prize Pork and fj Mil I No. 3C0, 16-oz. tin, 5p;6for29 V I H llmli A No. 300 Tall, 20-oz 3 for 25 f H fiNo. 2 Tall, 27-oz, 10 ; 3 for 29 M A g n pi a a B I I a 3 H g a n a a If n H n g a g li S 3 u M n g H g gj a if g a g M a g g if a d a i ki i r-3 g a a a d U n a a II u H d i R ii POST TOAST1ES Large Package 2 Cor 25c GRAPE-NUT FLAKES 3 So? 25c CASCO BUTTER Ifo. 35c ICED TEASPOON TEA PIig.S9c Free Iced Teaspoon in Every Package KELLOGG SHREDDED WHEAT BISCUITS 3 PSxgs. 25c MILLER'S Corn Flakes Large Size. 2 Pkgs. Mustard Full Quart Jar Catsup, Ruby Lge. 14-oz. Bottle Soda or Graham Crackers 2- lb. Caddy Genuine Jell-O All Flavors. 4 Pkgs. Van Camp's Pork and Beans -300 cans, 5; 6 for. 3- Ib. tin Crisco Specially priced at Baking Powder CALUMET, Mb. can.. Apple Butter Large Jar Peanut Butter 32-oz. Jar Grape Juice Quart, 27; Pint DU1 Pickles Full Quart Jar 1-lb. pkgs. Starch Gloss or Corn. 2 for. Tomato Juice ROYAL PRINCE The Finest We Have Ever Had Large 50-oz. Tin for 28c Plums, ripe, luscious, quart basket Tomatoes, red ripe, per lb Lemons, 300 size, full of juice, doz. . . . Lettuce, solid Iceberg, 2 for Cantaloupe, Jumbo size, each Wax Beans, fresh stock, 2 lbs White Grapes, 2 lbs. for Oranges, per dozen New Potatoes, 10 lbs. for Fancy Limes, each Great Western SUGAR 100-lb. Bag 10 lbs., 56c Navy Beans Great Northern, 4 lbs Bond Brand Salad Dressing Full Quart Jar Queen Olives Large Jar Medium Sizo Ripe Olives Pints, each Red A Coffee 1 lb $5.19 IQc 23c 23c 15c IQc LUCKY U Ginger Ale or Lime Rickey Large Bottles, 2 for. Inglebrook Brand Sugar Corn No. 2 Cans for Tomatoes 3 No. 2 Cans P for Peas S No. 2 Cans for Gr. Beans 2 No. 2 Cans for Wax Beans No. 2 Cans for Corn Fed Shoulder BEEF ROAST, lb Corn Fed Shoulder BEEF STEAK, lb Corn Fed Rib BOILING BEEF, lb Swift's Essex Cervelat SUMMER SAUSAGE, lb Armour's Frankfurters, 2 lbs. for Minced Ham, fancy quality, lb. . . Mrs. Tucker's Shortening, per lb. Made from Choice Cottonseed Oil ....i&c . imzc ....10c ....22c 250 150 . . . 12J40 IB WE DELIVER PHONE 42 II y H a j a M y y ti 19c lie 10c IQc IQc 2Qc 21c 15c 25c 15c 15c 15c tl ii Q U S3 it M fi y y u y Bsi II y If y u ii H ii y n H if H M II H If u li M If H if u ii II If y if ii If II g ii fi 11 t if u M PI U ll U i ii ii M ii l! M tl ii ii ii II M li : i - 3 !J ii I! ii ii II ii il n I I .100 .100 .390 150 .100 .250 .250 .180 .330 . .20 25c 25c 25c 25c 29c 2Qc M M El I UilBllt,1a:''''""'i''''''':1&''''M','-TTll'jlUfcillLUlliill