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
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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
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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
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