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Edgefield advertiser. (Edgefield, S.C.) 1836-current, March 15, 1916, Image 4

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Persistent link: http://chroniclingamerica.loc.gov/lccn/sn84026897/1916-03-15/ed-1/seq-4/

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Are Worth a Place at Any Table
Where Good Living ls Properly
Ham With Pickle Sauce.-Buy a
four-pound piece of tender raw ham
Remove the skin and neatly trim all
round. Heat a tablespoonful of lard
In a saucepan, lay in the ham ano
lightly brown for five minutes on each
side. Lift up the ham and place on a
plate. Put in the saucepan two ounces
Of larding pork cut in small pieces,
one small sound sliced carrot, one
small sliced onion, one branch sliced
celery, two branches of chopned pars
ley, on-j bay leaf, two cloves and one
saltspoonful of thyme. Allow this mix
ture to brown for five minutes, mixing
occasionally, and add the hem. Moisten
with a cup of hot water, and, if handy,
two tablespoonfuls of tomato juice.
Season with half a teaspoonful of pep
per. Cover the pan and let boil for
five minutes. Then place in the oven
to bake for 35 minutes. Strain into
another saucepan and add six vinegar
pickles, finely chopped, one table
spoonful of chopped capers, half a
teaspoonful of chopped parsely and a
tablespoonful of vinegar. Lightly mix
and boil for two minutes. Pour over
the ham and serve. This dash requires
careful preparation to be tasty, but
when properly cooked it is a meal in
itself with a service of potatoes.
Delicious Ham Savory.-Place in a
chopping bowl three ounces of cooked,
Jean ham and chop for ten minutes
until lt is a smooth pulp. Then add
half a tablespoonful of good butter,
two teaspoonfuls of table sauce, half
a saltspoonful of cayenne pepper and
half a teaspoonful of mustard. Chop
the whole well together for five min
utes more and place this paste on a
plate. Prepare six small round pieces
of toast. Divide the ham preparation
evenly on the toast and serve imme
Do not fry fish in butter.
Do not allow fish to stand in water.
Very good fish chowder is made
with haddock.
Whea the top of the stove is red j
hot. the oven i3 not hot.
Old velveteen should be saved for |
polishing cloths.
Dry Sour rubbed on tin with a news-,
paper will clean it beautifully. ?
Cheese is very nourishing, and j
should be served in many different
Do not forget whole hominy when |
planning nourishing and inexpensive
French fried potatoes dfcfped in
cornmeal before frying are excellent, j
Baked Apple Dumplings.
Select tart apples, pare and core ,
them and cut in quarters. Three large j
. apples should make six dumplings.
The dough is made as follows: Two
and a half cupfuls of flour, one heap
ing teaspoonful of baking powder and
one teaspoonful of salt. Sift these in- :
gredients together. Rub two-thirds
cup of lard into the flour and mix
with enough cold water to make a
dough which can be easily handled.
Divide the dough in six parts and roll
each part out large enough to hold
the apples. When the dough is rolled,
put the apples in the center nand fold
the dough over it, pinching the ends
together. Bake in a shallow buttered
dish in a moderate oven and serve ,
with cream and sugar.
Corn Pudding Au Gratin.
Dice two tablespoonfuls cream i
cheese, and mix with one-half pint J
canned corn. Add one-half pint milk,
one well-beaten egg. one-half tea
spoonful sugar, one-half teaspoonful
salt, and pepper to taste. Now melt
one tablespoonful butter in baking
dish, pour in the mixture and sprinkle
bread crumbs over top. Bake in a !
quick oven. When I open a can of
corn, I always divide it in two, and j
make two different dishes of it.-Eos
ton Globe.
Veal Scallop.
Chop, cold roast veal very fine, put a j
layer in t^e bottom of a pudding dish, i
season why salt and pepper, cover
with a layer of rolled crackers and
bits of butter; r.et well with milk and
continue ^ntil dis!- is full. Wet the
whole with broth and milk; invert a
pan over it so as to rt*lain steam and
bake one-half hour. ?
Italian Salad.
One cupful of shelled peanuts four
large bananas, a few white grapes and
one cupful of mayonnaise dressing.
Put the peanuts through a food chop
per; split the bananas and dip them
in the dressing, thon roll in the nuts.
Serve on crisp lettuce leaves gar
nished with the grapes.
Tcrr.ato Timbales.
Boil two cupfuln of tomatoes and
half an cnion five minutes. Thicken
with a teaspoonful of dissolved flour.
Cool, add three boaten eggs and fill
small buttered molds. Set in a pan of
hot water and bake until firm like
Baked Onion With Cheese.
Peel and cut out in one-half inch [
slices large white onions. Parboil in ?
salted waicr. drain, and arrange in a j
buttered baking dish with bits of but- J
ter. and bake until soft: then sprinkle
with salt, pepper and a layer of
chees'). Return to the oven long
enough ta rz??t tho cheese.
Wc .'.li Knowing.
Dart ~\!:eoes should be ironed on
the wrong olde wit* 'rona that are not
too hot.
"Piney-Woods Rooter" is Giv
ing Way to Better Bred
Members of Hog Tribe
The ungainly, unprofitable hog
known as the razor-back is fast giv
ing way in South Carolina to a bet
ter type-a safety type that insures
reasonable profits from reasonable
care. The well bred hog far exceedB
the razor-back in both meat and pig
production and modern farming con
ditions require that thes? two factors
be carefully considered when ho^s
are being selected. Good farming
has no place for the razor-back, be
cause good farming is first of ali
Market hogs are storehouses in
which grain, forage, and other fced.5
are stored up in the form of meat.
The small granary is of comparative
ly little value; the profits are in
those having at least reasonable ca
pacity. The razor-back is a "store
house" with very little capacity and
can not make rapid gains. On the
other hand, a pig of any of the pop
ular breeds ii capable of attaining a
weight of from 250 to 350 pounds at
nine to twelve months old; indeed,
such weights are not unusual in tho
Corn Belt.
The well bred hog far outclasses
the razor-back in regularity of breed
ing and ability to produce large lit
ters of pigs. This is one of the most
Important points to be considered in
Finally, look at this picture of a
typical razor-back and then call to
mind the appearance of any well-bred
hog. The differences are so striking
that a comparison seems absurd.
A typical "piney-woods rooter" one
year old. The kind of hog not to
have, lt is less common in South
Carolina than it once was.
However, one need not begin with
an entire herd of pure bred animals
in order to succeed with hogs. The
logical method is to use pure bred
sires-whether breeding hogs or
horses or cattle-and to grade up the
herd at minimum cost. Decide on the
breed of hogs you desire to raise, se
lecting from the popular breeds; use
only pure bred boars of this breed,
sticking to the breed chosen, and at
the same time avoiding inbreeding; j
give reasonable care in feeding and :
general management. If these things
are done, you may expect the hogs ?o ,
respond by bringing In steady profits, j
Chief Animal Husbandry and Dairying ,
* Clemson Agricultural College.
During the fall of 1914 Chicago !
wholesalers quoted the following
prices per pound on named varieties
of pecans: Schley, 45 cents; Van
Dernau and Delmas, 40 cents; Stuart,!
35 cents; Alley, 30 cents.
The wise gardener looks to his tools
tn the first days of spring so as to be
..pady when the rush comes.
?viNG-s Nttt Uri: PILLS
ThR Pins TS-io): Do Cur?.
Fertilizers with Pota
Fertilizers with Anni
Cai! on the E<
for tl
Armour's, Royster'
We will be able
Call on R. C. Pad:
Uses and Abuses of Fertilizers \
j_By Prof. R. J. H. tfe Loach, Director of Georgia Experiment Station.
The Second of a Series of Six Articles.
All state institutions have fostered the fertilizer trade since its origin
in the early fifties. State organizations of all kinds have taken a lively j
part in the building up of the trade, and in later years the states have taken
it for granted that the trade is profitable to farmers and merchants alike,
and have therefore framed laws to reg?lale its manufacture and sale. In
every state where fertilizer is sold in appreciable quantities laws have been
passed exacting certain requirements of the manufacturer, as to analyses,
grades, etc. Besides the trade, over-ambitious, might forget its obligation to
the consumer and offer for sale interior material under the name of fer
tilisers. We may say without fear of successful contradiction that the
states themselves are largely responsible for the rise and volume of the
fertilizer trade.
It has long been recognized that Germany leads the world in many
lines of science. This is perhaps true in legard to the use of fertilizers in
early years. Germany discovered that mineral salts applied to growing
crops increased the yields immensely, and gave time and study to the under
lying causes, and has suggested to the other parts of the world many valu
able lessons on her findings. Von Liebig, through his studies and lec
tures on modern agriculture, has made known much of the work of Germany
in the early history of the use of commercial fertilizers. Liebig says that
Kuhlman, a German agricultural scientist, applied salammoniac to a meadow
in the years 1S45 and 18-16, and found that on a hectare (2% acres) he gath
ered 8,140 pounds of hay more than on the same kind of meadow where he
did not use the salammoniac. He secured this result by using about 200
pounds of salammoniac to the acre.
In commenting upon this Von Liebig has the following to say: "It is
quite certain, that in the action of the guano, which produced the crop next
highest after the Chili saltpeter, an unmistakable part was played by the
ammonia contained in it. On the other hand, however, the experiments
with carbonate and nitrate of ammonia show that a quantity of ammonia,
or nitrogen, equivalent to that in 20 pounds of guano and employed under
the same conditions, was almost without effect."
Fertilizer Experiments In Germany.
A little further along he says: "The most recent observations on the
comportment of the soil towards the food cf plants show how slight is the
knowledge we possess of their mode of nourishment, and of the part which
the soil, by its physical condition, plays in it. The comportment of the
salts of ammonia, of chloride of sodium, and of nitrate of soda, towards
the earthly phosphates in the soil, may perhaps assist us in throwing
some light on their action, or one of their actions, on the growth of plants."
This statement was made because It was always found that when common
salt was added to certain mineral manures, greater yield was obtained,
end Von Liebig came to the conclusion that this was due to the relation of
this added material to the liberation of potash in the soils.
Only a short time after the war between the states the German pot
ash beds were discovered and by rapid leaps and bounds this material gained
in favor with planters as well as experimenters. The necessity for find
ing a combination to liberate the potash in the soils was now removed
and thorough satisfaction was found in the use of the nitrate of soda and
the potash salts, and here the industry stood for a long time. Liebig does
claim, however, that Tribasic phosphate of lime crept into the formula and
was found efficient. This fact is very significant and happened to be dis
covered by a constant study of the use of the nitrate of soda and potash
salts. Liebig thought that these two plant food materials had the power
of dissolving phosphoric acid in the form of earthly phosphates, and these
in turn added greatly to the yield of farm crops.
Germany's Crop Yields Greater Than Other Nations.
We have here many hints of wbat afterwards really developed to be
facts-namely that the three great elements of plant food that should be
applied to the soil for good crop yields are phosphoric acid, ammonia and
potash. For many years these three elements have been the essential
elements of plant food in a fertilizer formula.
Today Germany applies more mineral salts per acre to her crops than
any other nation in the world, and partly as a consequence gets higher
yields of farm crops than any other nation. It is significant that these
t\To facts are so closely related, but it must be remembered that Germany
has learned the lesson of good tillage-deep plowing, the proper use ol
vegetable matter in the soil, and the dangerous practice af continuous
cropping with any single crop. It is also to be remembered that the lands
on which the most money can be cleared without any kinds of fertilizers
are the lands that will give greatest profits with fertilizers.
The drawing of muscles, the sore
ness, stiffness and agonizing pain of
Rheumatism quickly yield to Sloan's
Liniment. It stimulates circulation
to the painful part. Just apply as
directed to the sore spots. In a
short time the pain gives way to a
tingling sensation ol com foi t and
warmth. Here's proof-"I have
had wonderful relief since I u*ed
your Liniment on my knee. To
think one application, gave me re
relief. Sorry I havn't space to teli
you the history. Thanking you for
what your remedy has done for
me "-.lames S. Ferguson, Phila,
Pa. Sloan's Liniment kills pain.
25c. at Druggists. 3
We have a few more watches and
some desirable pieces of jewtlrj
that we are selling at cost. Thi> is
the opportunity of a life time to
those in need of lhe>e gouds.
B. B. Jones.
Food Crops First.
The food supply is the most im
portant consideration of the far
mer. Other things may be post
poned, but there must le enough
food to supply the family's needs.
Without a sufficient food supply ?
ano foods ot the right kind the
! work of the manager and his help- j
lers would not be of much value in ?
production. Why not raise as mindi 1
food as possible on the farm? What j
other crops are more profitable !
than the crops for food ?ind tVed?
While weare taking preparedness
wh.\ not prepare to ?ive comfort -.
hiv bv producing and saving foo?".?
-Ex. i
Seed Irish Potatoes.
We can supply you with the eel'?-1
brated Buist Irish potatoes for
planting, none better on the marke. ?
We have the Bliss, Early Rose,
Cobbler and other popular vari*-j
F'erm A Holstein.
he B
Fertilizers with Phosphate
Fertilizers That Make Crops
Mercantile Company
Goods Made
s, Swift's, and American Agricultural
mical Company's Goods
to furnish some Two Per Cent Potash
Dods for Making Cotton
yeti or A. E. Padgett at their office
To Have A
CoimiElit 1909, by C. E. Zimmcsman Co-No. 44
F all the unhappy hemes,
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 oft' any longer, when it is such a simple, easy
matter to start a bank account.
OFFICERS : J. C. Sheppard, President; B. E. Nicholson, vice-President
E. J. Minis, 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.
If you are going lo build, remodel or repair,
we invite \oui inquiries.
We mnmifaeture and deal in doors, sash, blinds
stairs, interior trim, store fronts and fixtures,
pe-?s, i:ipits, etc., rough and dressed lumber,
lath, pine and cypress shingles, flooring, ceiling
and siding.
Distributing agents for Flintkote roofing;
Estiuial.es cheerfully and carefully mane.
Woodard Lumber Co.
Corner Roberts and Dugas Streets.
Our Motto: SSS
The Tea of
Marked Distinctiveness
A reason for it being handled by us
Penn & Holstein
Capital and Surplus Profits.$120,000.00
Total Assets Over.$400,000.00
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 Deposits Bearing Intere-t.
It is a better investment for you than a mortgage ox real estate.
You do not have to consult an attorney about titles. It doe? not shrink
in value like ?ands 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.
Long-Term Loans to Farmers a Specialty.
Your farm land accepted a? security WITHOUT ENDORSER or
)ther COLLATE RAL. Unlimited funds immediately available in de
lominatiousof Three Hundred and up. Established 1892.
JAS. FRANK & SON, Augusta, G~

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