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Edgefield advertiser. (Edgefield, S.C.) 1836-current, February 02, 1916, Image 3

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Persistent link: http://chroniclingamerica.loc.gov/lccn/sn84026897/1916-02-02/ed-1/seq-3/

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URGE CLEANLINESS IN DAIRY
Mechanical Milker Admits No Dust or
Dirt, but Must Be Kept Scru
pulously Clean.
Much is said of the cleanliness of
milk. Most people like to use a pail in
milking that has as small an opening
as it is convenient to milk into. The
mechanical milker has no opening
that can admit dust or dirt into the
milk except where the milk is taken
into the tubes. These can he packed
with clean cotton if necessary, thus
preventing the entrance of dirt or
dust.
But the milk taken into the ma
chines may be contaminated by the
dirt left in the machine from the
Dirt Cannot Be Kept Out of This Pall.
former milking. This makes it imper- |
ative that the milker be well cared for. '
The milk separator should receive
no more careful cleansing than the
milker. After milking it is a good
plan to dip the teat cups in cool water j
and allow the machine to pump water
through the tubes. All parts should be
scrubbed with a brush and washing
soda and then rinsed. The metal parts
may be well sterilized with steam and
the rubber parts kept suspended in a
solution of ll pounds of salt and five
ounces of chloride of lime in 10 gal- j
lons of water. The solution will have
to be changed every week, and it is j
well to put in an extra ounce of chlo- i
ride of lime every other day.
When proper care is taken, extreme- 1
ly clean milk can be gotten with the
milkers, some dairymen producing i
certified milk with them, but on the '
other hand, if no care is taken to keep
the machine clean it wiil prove to be
a collector of dirt.
DAIRYING QN BUSINESS BASIS*
Farmers Must Use Milk Scales, Tester
and Record Book-Keep Account
With Each Cow.
In order to put dairying upon a busi- '
ness basi3 every farmer needs to use
the milk scales, the tester and the rec
ord book. Farmers must come to this
proposition and do a little simple book
keeping to know where they are.
Every successful business man has a
ledger to guide him in his transac
tions.
Every dairyman needs to enter a
separate account with each of his COWB
so that he may have an indicator to
tell him at the end of the year just
how much feed each has consumed,
the amount of milk produced and the
percentile it tests.
Too many farmers of this country
are still keeping scrub cows, feeding
and^ milking them twice each day,
fourteen times each week and sixty
times each month.
Place for the Fall Calf.
A clean, well-bedded place, well
lighted and well ventilated, is impor
tant for the fall calf. The calf pen
preferably should be on the south side
of the barn and in a part of the bara
where the temperature does not vary
much, and where there is no direct
draft
Avoid Dairy Drudgery.
Do not make dairying or any other
farm work a drudgery. Milking cows
In the early morning, and late at
night, and doing a full day's work in
between, during the day will eventual
ly drive the boys to the cities, and the
hired man will lose Interest
BEST OF CANDIED FRUITS
Man> Delicious Varieties That May
Ba Put Up itt This Time of
the Year.
Seasonable fruits for preserving Just
now are sickel pears, sections of or
anges, bits of pineapple and grapes. A
sirup is made from two cupfuls of
sugar, one cupful of water, and one
eighth teaspoonful of cream of tartar.
! This is boiled until it will make a soft
ball when tried in cold water. Then
the fruit is dropped in sufficient to
cover the surface of the sirup. In
about ten minutes this should be
skimmed out and more fruit put in
until all is cooked. Tender, juicy
fruits may not take quite ten minutes,
while hard pieces like pineapple will
probably take longer. Care must be
taken not to puncture the outside cov
ering of any sweet, juicy fruit, as the
sirup will not candy if the juice be
comes mixed with it.
When all the fruit is cooked it
should be drained and allowed to lie in
granulated sugar till dry.
Amber jelly is another delicacy out
of the ordinary that can be made at
this time of year. The ingredients are
one grapefruit, one orange, one lemon
and granulated sugar. The fruit is
peeled, being careful not to remove
the white pulp with the skin. Thia
must be saved for the pectin (jelly
making substance) it contains.
After peeling, the fruit is cut into
lengths, removing the white center cf
the grapefruit, which is very bitter.
The pulp with the skin of the' orange
cut fine is measured, and to each cup
ful of pulp a cupful of water is added.
This is put over the stove and boiled
for five minutes. Then hot water is
added equal to one-quarter the amount
of water originally added. When this
comes to a boll the kettle is removed
from the stove and the contents meas
ured. To five cupfuls of the pulp four
cupfuls of sugar ls the right propor
tion. This ls bolled for 45 minutes,
then poured into jars and sealed.
THREE HINTS FOR HOUSEWIFE
Excellent Use for Discarded Feather
Bed-Broken-Needle Holder In
the Work Basket
A good use for discarded feather
beds is to put a small portion of the ,
feathers into a tick made of muslin '
the size of the bed. Spread the feath
ers evenly, tack the case on quilting
frames, cover both sides with silko
line, and knot or tie as you would a
comforter. A most excellent substi
tute for a down quilt is the result
For a broken-needle holder for the
work basket use a small, round bottle
about two inches long, with a plain
crochet covering of silk of any de
sired color, and cover the mouth of
the bottle with a piece of silk fastened
with narrow ribbon. A medium-sized
cork, covered with crocheted silk, in
which to insert the point of the scis
sors, is pretty and useful for the work
basket.
Probably you believe that you are
practicing all of the economies known
to the up-to-date housekeeper, but
have you turned inward the out-edge
of a half-worn tablecloth? It is done
exactly as a wide sheet is rejuvenated
and if a very fine seam is carefully
felled on the wrong side of the
damask, the joining will never show.
Cornmeal and Salt to Clean.
Any light woolen material may bo
cleaned by this method: Mix corn
meal and salt in equal parts, then
spread out the material or garment on
a white cloth on the kitchen table and
cover it with the cornmeal and salt
mixture. WlTen it has been on for a
short time, cover your clothes brush
or scrub brush with a soft white cloth,
and go over the entire surface of the
garment After it has been brushed
thoroughly, shake well and hang in the
open air. The same process may be
used with white doeskin gloves.
Halibut au Gratin.
Take five pounds of fresh chicken
halibut, peel off skin and take out
bones. Cut into small pieces, put in a
roast pan, season well with salt, i
cayenne pepper, table sauce, one-half
pound melted butter and ono gill
sherry wine. Bake about 15 minutes.
When ready, mix the fish well with
three pints of cream sauce. Put in
baking dishes, around it a border of
mashed potatoes, on top some grated
cheese and bread, small piece fresh
butter. Bake in a hot oven for ten
minutes. Serve very hot.
New Laundry Bag.
An ordinary wooden coat hangar
forms the top of this cretonne laundry
bag. The top is curved to fit smooth
ly over the hanger. A slit from thc
top half way down the center of the
front is bound with ribbon and forme
the opening. The hook of the hanger
is bouna with ribbon and finished witb
a bow. This style of bag is much su
perior to the drawstring laundry bag.
Ginger Puffs.
Beat one egg well, add one-half cup
ful sugar, one-half cupful molasses,
one-fourth cupful melted butter, one
half cupful warm water, two cupfuls
of flour sifted with one teaspoonful
each of cassia, ginger and soda and
one-half teaspoonful salt. Bake in to
dividual tins.
Cocoanut Cups.
One-half cupful cocoanut, one cupful
sugar, one cupful milk, one egg, one
tablespoonful butter, one teaspoonful
vanilla, two cupfuls of flour, two tea
spoonfuls of baking powder. Beat
well. F??1 greased cups half full and
steam one hour. To be eaten with
whipped cream.
ALL WORTH SAMPLING
VARIETY OF DUMPLINGS TO SUIT
ALL TASTES.
May Be Made the Chief Part of Meal
or Only n Course of the Menu
as May Be Desired for
the Meal.
Chicken Dumplings.-Mix and sift _
three level teaspoonfuls of baking pow
der and one-half a level teaspoonful of
salt with two cups of flour. Add suf
ficient milk to make a soft dough. Roll
lightly on a floured hoard and cut into
small biscuits. Place on a greased pie
plate in a steamer and cook 20 min
utes. Do not move or uncover the
! steamer while the dumplings are cook
! lng. Do not start to make the dum
j plings until the chicken is tender. It
can wait, but not the dumplings.
Soft Dumplings.-One cupful of fine-1
ly chopped beef suet, one generous (
pint of flour; one teaspoonful of black j
pepper, 1% teaspoonfuls of salt. Mix
well together and add enough cold wa
ter to make as thick as biscuit dough.
Roll out and cut with a biscuit cut- j
ter or knife, drop into boiling water j
: and cook for one-half hour, drain and-,
i serve hot. Serve with roast meat, or j
j the dumplings may be slightly browned
1 in the oven after boiling. They are j
also good added to a meat stew.
Liver Dumplings.-Chop one-half
'. pound of liver and one-fourth pound of
bacon, uncooked, as fine as possible, j
I Beat two eggs lightly and add one-:
fourth cupful of butter to them. Then
add the moat, tho seasonings of j
chopped parsley, white herbs, salt and
pepper, and 1% cupfuls of bread ]
crumbs, adding more bread crumbs if j
necessary. This will depend on'the
softness or dryness of the crumbs and
on the size of the eggs. The mixture
should be just stiff enough to make
a paste which can be formed into balls.
; Divide into portions, roll smoothly in
: the hands and poach in boiling water
before bolling, cooking about fifteen
minutes.
Potato Dumplings.-Grate four cold
boiled potatoes and add to them one
cupful of stale bread crumbs soaked in
a little milk, just enough to moisten,
! also on^ cupful of bread crumbs
! crisped in a little butter or drippings.
! Add two eggs, two tablespoonfuls of
I flour and seasoning of salt, pepper and
1 nutmeg. Form into medium-sized
. balls and steam or boll 20 minutes,
j Turn on to a serving dish and sprinkle
I with the remai ning fried bread crumbs.
Drip Dumplings.-Three eggs, one
half cupful of milk, two tablespoonfuls
ol' butter, one cupful of flour, one-half
teaspoonful of salt, one-sixteenth tea
i spoonful of pepper and a grating of
I nutmeg. Break tho whites of the eggs
; into a cup and add enough milk to fill
the cup. Mix with the butter and
flour in a spider and stir as lt boils
until it leaves the spider clean. When
cool, stir in the yolks well and season
to taste. Drop from a teaepoon^iio
boiling soup five minutes before serv
ing. I
Cornmeal Dumplings.-Scald four
cupfuls of cornmeal with a sufficient
quantity of hot liquid in which ham
has been boiled, add a dash of salt,
stir together well, make into balls and
dip into the ham Ifciuor when lt is very
hot. Boil for twenty or twenty-five
minutes, occasionally stirring to keep
from sticking to the kettle. ?
Turkish Loaf Candy.
Toast one-fourth pound shelled
almonds (blanched) and one-half
pound shelled walnuts in the oven un
til a delicate brown. Cut one-eighth
pound figs and one-eighth pound can
died pineapple into strips. Work these
ingredients together with one-fourth
pound seeded raisins, into the fondant,
which has been .flavored with -vanilla.
Shape into a loaf and cover on all
sides with melted chocolate. When
hard and ready for use, cut in slices.
-Mother's Magazine.
Prunes and Chestnuts.
Soak three-fourths pound of prunes
over night In just enough water to
cover; then stew until tender. Shell
and blanch one pound chestnuts and
cook in bolling, salted water until ten
der. Drain, then add them to the
prunes; add one slice of lemon and
slowly cook both until the prunes and
chestnuts are very tender and the juice
of the prunes has become thick. I
Queen Cake.
One cupful sugar, one-half cupful
butter, one-half cupful milk, three !
eggs, one cupful flour; stir sugar and
butter to a cream, add the yolk of the
eggs with railk, then flour into which
has been stirred two heaping tea
spoonfuls baking powder and corn
starch; beat thoroughly together; add
whites of eggs beaten last.
Potato Rissoles.
Season a pint of hot mashed pota
toes to taste with salt, pepper, butter
and a little hot cream. Add a well
beaten egg and mix in a cupful of fine
ly minced cold lamb. Form into balls,
roll in egg and fine bread crumbs and
fry in deep fat. Serve at once, gar
nished with crisp lettuce leaves.
Christmas Pound Cakes.
One pound butter, one pound sugar,
one pound of flour, one pound of-eggs
(usually eight), salt, one pound of
raisins, a little nutmeg. Put in just a
little baking powder. Bake this in a
large tin and cut it into four small
cakes when done.
To Clean Raincoat.
Sponge with a mixture of ether and
ilcohol to which has been added a
ittle ammonia.
TO CURE CHILDREN'S COLDS
Keep child dry, clothe cruforta
bly. avoid exposure and give Dr.
Bell's Pine-Tar-Honey. It is pleas
ant, soothing, antiseptic, rai*e>
phlegm and reduces inflammation
The first dose gives relief, continu
ed treatment with proper care will
avoid serious illness or a long cold
Don't delay treatment. Don't let
your child suffer. Get a buitie to
day. Insist on Dr. Hell's Pine
Tar-H<?ney. 25c. at Druggists. 2
The RAYO LAMP
SAVES TROUBLE
YOU don't have to
spend the greater
part of your time
cleaning it-and won
dering why it won't
burn. The Rayo is
simple in construction
and in design. It lights
without removing the
shade and gives the
best sort of light-the
kind that won't hurt
your eyes.
Lamps
Rayo lamps are an ornament
to any home. They require
very little attention-yet
always add to the attractive
ness of the room.
The Rayo is the symbol
of efficiency-economy
convenience.
Use Aladdin Security
Oil or Diamond White
Oil to obtain best results
in OH Stoves\ Lampsand
Heaters.
\ The Rayo is only one of our
many products that bring com
fort and economy to the farm.
Ask for them by name.
Matchless Liquid Gloss
Standaro Hand Separator
Oil
Standaid Household
Lubricant
Parowax
Eureka Harness Oil
Mica Axle Grease
If your dealer does not carry
these, write to our nearest
station
STANDARD OIL COMPANY
(New Jersey)
BALTIMORE
Washington. D. C Charlotte, N. C
Norfolk. Va. Charleston. W. Va.
Richmond. Va. Charleston. S. C.
HEMSTREET
&
ALEXANDER
GUNS
REVOLVERS
CARTRIDGES, ETC.
JUST BELOW
Ga. R. R. Bank
647 BROAD STREET
AUGUSTA, GA.
B.F.JONES
Graduate Veterinarian
EDGEFIELD, S. C.
FOE SALE.
A car lo.-td of Cypress shiners
just, received. While they last I will
.ell for $4.UU per 1,UUU cash. I have
. Iso just received a car of flooring,
el ling and weather-board in g that I
. ill sell for *20 per thtuisand.
E S. JOHNSON.
, ; --'}.: ?.VT "Jfi
. ? BlUO?SKJ?SS
.a tt$2 . ? SLHS? AXDKIDNEYS
IT MAKES HOME,
Om So HAPPY
To Have A
BANK
ACCO
C0S7tiffht 1909, by C. E. Zimmerman Co-No. 44
F all the unhappy homes,
not one in a hundred has a bank
account and not one home in a hundred who has a
bank account is unhappy. It seems almost foolish to
put it off any longer, when lt is such a simple, easy
matter to start a bank account.
BANK OF EDGEFIELD
OFFICERS : J. C. Sheppard, President; B. E. Nicholson, Vice-president;
E. J. Mims, Cashier; J. H. Allen, Assistant Oashier.
DIRECTORS : J. C. Sheppard, Thos. H. Rainsford, John Rainsford, B. E.
Nicholson, A. S. Tompkins, C. C. Fuller. E. J. Mims. J. H. Allen.
J. C. LEE, President
F. E."Gibson, Sec. and Treas.
FARMERS. MERCHANTS, BUILDERS,
If you are going to build, remodel or repair,
we invite your inquiries.
COMPLETE HOUSE BILLS A* SPECIALTY.
We manufacture and deal in doors, sash, blinds
stairs, interior trim, store fronts and fixtures,
pews, pulpits, etc., rough and dressed lumber,
lath, pine and cypress shingles, flooring, ceiling
and siding.
Distributing agents for Flintkote rooting
Estimates cheerfully and carefully mane.
Woodard Lumber Co.
AUGUSTA, GEORGIA.
Corner Roberts and Dugas Streets,
Our Motto: SSS
I
VOTAN TEA
The Tea of
Marked Distinctiveness
? reason for it being handled by us
exclusively
Penn & Holstein
THE FARMERS BANK OF EDGEFIELD, S. C.
Capital and Surplus Profits.$120,000.00
Total Assets Over.$400,000.00
STATE, COUNTY AND TOWN DEPOSITORY
Does a General Banking Business. Offers its Services to You as a Safe
Guardian and Depository for Your Money.
Invest in One of Our Certificates of Depositj Bearing Interest.
It is a better investment for you than a mortgage of real estate.
You do not have to consult an attorney about titles. It does not shrink
in value like lands and houses. You do not have to insure against fire.
Finally you do not have to employ an attorney to foreclose to get your
money. You can get your interest and principal the day it falls due.
Safety is the First Consideration in Placing Your Earnings.
FARM LOANS!
Long-Term Loans to Farmers a Specialty.
Yoorfarm land accepted as security WITHOUT ENDORSER or
other COLLATERAL. Unlimited funds immediately available in oW
nomination* of Three Hundred and up., Established 1892.
JAS. FRANK & SON. Augusta, Ga.
i

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