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Or THE BEAVER HERALD, BEAVER. OKLAHOMA SOLDIERS RESPOND IN LARGE NUMBERS POULTRY OWNER WHO WANTS BIG YIELDS , MUST GIVE ATTENTION TO FEEDS NEEDED TO CHANCES TO ENGAGE IN FARM WORK I- . Bl ' I I It- " EJSa I, J KITCHENS hi B. RC B V n? ft wjb HbbbBbhi 4 eHBBhI hI raipii ajBafSBBBEasBBBrLljJtflBBBBBsPEaTlMBMjjjBsBWi saABBMBTar Many Soldiers Recovering From Wound Plan to Go Into Farming The Photograph 8hows Secretary of Agriculture David F. Houston Talking to 8om of Them. (Prepared by the Untied State Depart ment of Agriculture.) Thcro Is nn nflcr-the-wnr sons run Ding something like this: "How you going to rot him llnck on the farm. Arter lies seen I'areoT" Tho problem Is ono that tho United States department of hgrlculturo Is successfully attacking, not by "hack-to-the-fnrm" propaganda, but simply by Informing soldiers of dcflnlto opportu nities to enter or return to agricul tural work. Already such opportuni ties have proved to bo nil that was nec essary to Induco many soldiers, sail ors and marines .to join or rejoin tbo pcace-tlino army of food producers. At tbo demobilization camps agri cultural representatives aro conferring with soldiers about opportunities for a Job In agricultural work. Tho Infor mation they give tho men Is definite. Each demobilization camp discharges men from certain states, Theso rep resentatives hnvo a list of nil agricul tural Jobs open In thoso states. Theso lists aro classified Into different types of farming, so that tho soldier can quickly bo connected with tho partic ular Job ho wants or is best suited to fill. Opportunities Shown. If a soldier wants to work on a stock farm, tho lists will quickly show all tho opportunities open In tho stato to which ho Intends going. And the lists contain similar Information about sen oral farming, grnin farming, dairying, fruit nnd truck farming. Lists aro al so kept of 'farms for sale nnd for rent, nnd farm owners who want partners. Full descriptions of all opportunities nro obtained so that tho soldier enn Intelligently decldo on a Job or an In vestment. When a soldier Intends go ing to n stato some dlstnnco from tbo camp whero ho Is discharged ho Is given letters of Introduction to tho county ngent. Tho county ngents hnvo lists of agricultural "opportunities In their counties similar to tho lists In tho army camps. The county ngent can usually placo a man on a farm with out delay. Stony soldiers have saved some, of their pay while in tho army. They now want to start In tho farming business for themselves. Tho govern ment helps them decldo where they can best mnko n start with their lim ited capital, and outlines helps them necuro credit for buying farm equip ment. Local financiers nre sometimes willing to extend tho soldier credit on Ms character nnd good Intentions rather than on any collateral bo might be oble to put up. Getting Soldier Interested. In tho bnrrncks of tho army camps nre pineal attractive posters which call attention to tho prcsenco In enmp of u representative of the United States department of agriculture. Theso pos ters ask pertinent questions nnd state facts about different occupations that remind tho soldier who Is soon to bo discharged that tho farm Is n mighty good place to be If ho Is suited or trained for farm work. Do you wnnt u form Job? Hnvo you over considered owning n farm? Would you like to rent n farm? Con you drlvo n tractor? Do you want to buy ii farm? Theso nnd many other ques tions nre ntI;cd. No rosy pictures are painted of a life In flowery beds of ense on tho farm. Straightforward facts and figures nre presented, Tho government does not wnnt to send any soldier to the farm unless bo Is fitted to succeed there. In somo camps fnnners' Institutes nre held. Experts In farm work lecture, nnd answer questions. Theso Insti tutes run n week with n different pro gram every day. When a new bunch of soldiers como In the work Is re peated. One camp reported Hint 250 to 400 soldiers attend every meeting. The camp libraries assist by placing agricultural books and papers In tho lecturo hnlls. Results of the Work. , Whero records hnvo been kept they show that many a soldier who would hnvo drifted to a city goes bnck to tho farm. In ono camp,(beforo tho agri cultural representative had Informa tion about definite Jobs and farm op portunities, 50 per cent of tho farm toys went to cities to get n Job. After lie hnd tho Information only C per cent of thoso with previous farm experi ence choso tho city. There was a shortage of farm labor before tho war. Ono million men went from tho farms Into military nnd naval service Somo of theso men will not return to the land. This Is neither unusual nor unexpected. Mnny thou sands of young men left tho farms dur ing pcaco times for Industry, tho pro fessions, nnd work In tho cities. But tho largo majority of soldiers who ennio from tho farms and who are giv en nny reasonable opportunity aro ngaln taking up farm work. WHY MORE HONEY IS NEEDED Not Much of Crop Goes to Family Table, at It I Consumed In Va rious Bakery Products. (Prepared by the United Btates Depart ment of Agriculture.) IToney produced In tho United States, If divided, would bo less than thrco pound3 n person about 3 per cent of tho sugar consumed annually by tho nvcrago Individual. Not much of tho crop goes to the family table. It is consumed In bakery products or used In drug compounds. Tho demand for honey can bo easily and tremendously Increased. The war proved thnt. The demand for honey Is not con stant, because the supply Is not con stant. Few sirups nre as satisfactory or as palatable as honey. A little ad vertising will sell It. Experiences during the period of sugar sbortngo provo that honey pro duction mny bo vastly lncrcnscd with out fear of overproduction. There was not enough honey then to supply a fractional part of the demand, nnd If tho efforts of beekeepers nt that time bad suddenly Increased tho crop to many times Its usual volume there still would not have been enough honey to supply the demand. Hut beekeeping Is a complex busi ness. Tho United States department Iff agriculture, while It believes In In creasing the honey supply, thinks that the Increase should result mainly from better methods on tho part of tho 1,000,000 people who now own bees rather than by n large Increase In the lumber of beekeepers. COMMUNITY MARKET IS LINK Other Benefits Derived Than Allowing Producer to Dispose of Surplus Stock. (Prepared by the United Btatea Depart ment of Agriculture) Thcro nro benefits to bo derived from community markets other thnn allowing the near-by producer to dis pose of his surplus products nt n protlt, nnd tho consumer to obtain tho family's food supplies In n fresher stnte nnd nt a lower prlco than they enn bo purchased from the retailer. Tho direct contact with producers gives tho buyers nt community mar kets n direct nnd tangible interest In llio country. The market Is a l'nk be tween urban and rural life. The city buyers soon become acquainted with the farmer-salesman, learning littlu by little dotnlls about bis farm, family and life In tho country. The fnriner on tho other linndlenrns more nbout city people nnd enn do much to encourage friendly 'relations by offering specially chojee fruit nnd vegetables to regular customers. Every Job better than tho last on that Is good funning. Chestnut makes good posts If cut when tho timber Is green, uud then well cured. Set n bottomless nnd topless barrel over n' clutap of rhubarb nnd have some early pies. Although soy beans will grow on the poorer soils they respond to good soil conditions. The garden Is usually well drained but If It Is not laying a few lines of tile will frequently pay well. Every blade of grass Is a study, and to produce two where there was but ono Is both a profit and a pleasure. ' The beet natural disinfectant la sun- Shine; tha best germ disinfectant Ii formaldehyde, the best physical disin fectant Is soap; the best moral disin fectant Is publicity. FOR THE FIRST MEAL. There Is probably no meal of the dny whero dnlnty service and pretty nttrnctlvo dishes nro moro nppre- elated than nt tho morning meal. The first dish should bo fruit and ns tho sea son's fruit np pears wo need not fear monot ony. Whenever posslblo n most grace ful nnd pleasing garnish for tho fruit of the breakfast tnblo Is tho follngo of the fruit Itself or nny which resem bles It. After tho fruit Is the morn ing cereal. If ono has never tried the whole wheat as It comes from tho tl rentier or granary thcro Is still a trent In store. In mnny homes n small mill Is used to grind these grains of voriou-i kinds. They will cook much quicker If ground, but wheat w-ell washed nnd soaked over night then cooked slowly on tho bnck of the stove until It Is soft, has yet to find its equal ns wholesomo food, especial ly for the llttlo people. Serve It with top pillk nnd cook enough to last sev eral days. It will keep and not a grain should be wnsted. Such food Is especially good for tho youngsters' supper, too. Uananns when well ripened nro good to serve with the breakfast food If they nro liked thnt wny. Eggs ns omelets or In a hundred ways, nre n most sntlsfylng brcnfefnRt dish. A well-mnde nnd nicely-scnsoned bash Is nnotber good dish for brenk fast. For tho grownups tho boiled din ner hnsh Is n great fnvorite, but ono must have a good digestion for such food. Toiist dry. buttered, French fried, or ns milk tonst Is another good morn ing dish. Tonst should be well browned nnd crisp to lie palatable, when served, flncon, ham and chops nre good brcnkfnst meats, but It Is better to err In not hnvlng meat than In serving it too often. Breakfast Muffin. Uentono egg, odd a half cupful of milk, flour (with two tenspoonfuls of bnklng powder) to make n soft drop bntter, then add two tnblespoonfuls of melted butter nnd pour Into well-grensedmuflln pans to bake In a moderate oven. Baked Omelet. Beat tho yolks of six eggs until creamy, add a -teaspoon-fnl of salt, n tnblespoonful of corn starch cooked with n tnblespoonful of butter, then add n cup of milk, conk, nnd when well blended, stir Into the beaten yolks, fold In tho stiffly beaten whites nnd pour Into n well grensed pnn nnd bnke In n moderate oven. When ono wishes to economize on eggs n small amount of rice mny be cooked In n little butter until yellow, then ndd water nnd cook until tender ; add two, three or four eggs, n little milk and butter and scramble; serve hot To try Is better than the thing you try for, To hop Is higher than the height attained. To love Is greater than tha love you oigli for. To seek Is nobler than the object gained; To wrestle with the angel this avails Although the motive for the wrestling falls. HINTS THAT ARE PERTINENT. As seasoning Is one of tho fine nrts of cookery It Is wise to hnvo on hand n vnrlety to uso In vary- lug tbo llnvnr of tho or- dlnnry dishes. Keep n package of bay leaves to season meats nnd sauces; often n mere speck will H llTJ Jl bo nil thnt Is needed to flavor a dish. Bay leaves like garlic should be used with miserly care. Both nre most delightful flavors If not overdone. A bottle of kitchen bouquet, catsups of various kinds, chill powder, curry powder, tabasco and Worcestershire Miuce, paprlKn, celery snlt with tho dozens of llnvor herbs, may nil bo n part of one's equipment at small ex pense, for nearly nil will last for yenrs In n smnll fnmily. Scald n dish In which fish has been cooked with u little vinegar nnd wa ter, then wnsh with soap sndn. Shine up the old rubbers by using n wash of nmmonln. A fresh blood stain mny bo removed from n gnrment If rubbed with dry starch nnd let It dry; then brush und the stain will come out with the starch. A flno wny to clenn gloves Is to moisten flour with gasoline nnd wash the gloves on the hands, rubbing ns If with soap and water. Always keep n few wooden skewers to use wrapped In a cleaning cloth to reach corners of window sash and oth er plnccs too smnll for the finger to reach, when cleaning. Cont collnrs of velvet nnd velvet tints mny be denned by using enrn nenl nnd gnsollne, rubbing the soaked I'teul well Into tho pile of the velvet m $$mv then brushing briskly to rnlso the nnp. Velvet rugs nro beautifully denned this way at home. It bus been rcpentcdly proven that two-thirds of our food Is all wo need. Wo take tho other third at our peril. A delicious salad to servo with duck Is sliced oranges and watercress. Servo with a simple French dressing. No talent w"l enable us to do any work without drudgery, but no child ishness must tempt us to give It up because It Is hard. No work can be well done by nny ono who Is unwilling to sacrifice ease to Its accomplishment. WHAT SHALL WE EAT7 for thoso who nre fond of tho fresh', crisp cabbago thero Is no more accept able wny to servo It thnn this: Shred a hard, firm head of cabbage very fine, aprlnklo with snlt and a dash of cay enne, ndd enongh vine gar to mnke n snnppy fla vor nnd sugar and cream to taste. If the cabbage Is wilted let It stand In wnter until crisp. Rochester Soup. This Is n rich din ner soup, nnd nt tho present Drlco of chickens and almonds cannot be called economical. Blanch two-thirds of a cupful of almonds ; chop and pound In n mortar; ndd gradually wbllo pound ing, four tnblespoonfuls of wnter, half n tenspoonful of snlt; then add three: cupfuls of chicken stock, one sliced onion nnd three stalks of celery. Sim mer one hour. Ilub through a sieve nnd bind with two tnblespoonfuls of butter and flour cooked together and mixed with the soup, cooking until w-cll done. Sour Cream Salad Dressing. Let a cupful of cream stand until sour, then whip until thick; add one tnblespoon ful of sugar nnd one of lemon Juice. Bent well Into the cream and add a dash of cnyenne, If liked. Cream Pie. Cook In n double boll or ono cupful of top milk, two tnble spoonfuls of flour mixed with a cupful of sugnr, then added to the milk, two beaten egg yolks, a pinch of snlt J cook until thick. Set aside to cool, then ndd flavoring nnd All a baked shell. Cover with a meringue made from the whites beaten stiff and mixed with two tnblespoonfuls of sugar. Set In the oven to brown. Minced Chicken With Peppers. Cover a green pepper with boiling wn ter nnd parboil for ten minutes. Cut tho pepper In strips with scissors, re moving the seeds, licit two table spoonfuls of butter, add ono nnd one balf tnblespoonfuls of flour; cook until well blended with two-thirds of a cup ful of chicken stock. Add one cupful of diced chicken nnd tho peppers and serve on buttered toast. The highest duty of the state Is so to legislate and minister as to make good homes, for It Is only a larger home, and for the same uses, that the state exists. Ellen Richards. SUMMER FOODS. Now is tho tlmo to enjoy tho luscious field mushroom. With plenty of rnln thero should be nn nbundnnt crop. Look for them In the fields used for posture or where fertilizer bns been placed tho year before. Mush rooms will also bo found nround the roots of decnylng trees nnd stumps. I.er.rn n few of tho common varieties und ndd n most delicious vegetable, wth no cost but tho effort of gather ing to your tnblo. Deviled Mushrooms. Mix n teaspoon, fui of mustard, a dash of cayenne, n Unspoonful of Worcestershire sauce, nn.l half n tenspoonful of paprika, cover broiled mushrooms with this mix-turc- nnd serve hot on toast. But n Inyer of finely chopped peenns or walnuts over the top of n custnrd pl. The nuts will form a crust over the top n bleb w III, when baked, be es pecially delicious. Grape Surprise. Toko four table spoonfuls of granulated gelatin, soft en with two tnblespoonfuls of cold wn ter, then ndd tho Juice and rind of n lemon, two nnd one-hnlf cupfuls of grape Juice nnd one-half cupful of sugnr. Stir until well dissolved and the gelntln has begun to thicken, then ndd n half-pound of skinned nnd seed ed grapes. Pour Info a wet mold nnd set away on Ice to harden. Date, Nut and Pineapple Salad. Chop n cupful of dates and three good sired npples, add u cupful of chopped ccb-rjr nnd n cupful of broken nut meats, hnlf a pound of seeded skinned grapes. Mix nil together nnd heap on n Sillce of pineapple placed on n lettuce lenf. Serve with mayonnaise dressing. Mnrshmallows cut In bits may be add ed in place of the nutments, making a more dulnty salad. Peach d'Armour. Fill tall glasses with peach Ice cream and sufficient rmpberry Juice to run down through the cream to color It On top place n spoonful of plain vnnllla Ice cream. Ot.rnlsh with a fresh raspberry or two, or n mnrlschtno cherry. WsMsBsC3iJtjf Sibbbbbbbb?bbBbM Feed Fowls Well for Profitable Returns Ten Elements of Balanced Ra tions, Including Cracked Corn, Wheat and Oats, Meat Scrap, Mid dlings, Bran, Cornmeal, Green Feed, Grit and Oyster Shells Are Shown In Photograph. (Prepared by tho United Btates Depart' ment of Agriculture.) Bobby Brown, with an npplc-plo ap petite and empty pockots, Is no more disconsolate than nre the hens when they are hungry. Hen hunger means discomfort not only to the flock but also to consumers with healthy likings for eggs. liens rnlso tho "No Food, No Egg" sign whenever their owners neglect tov provide them with ample nourishment; the fowl, furthermore, are steadfast In their decision to abandon production until their crav ing for food Is nppeased. Hen hunger may result not only from lack of food but also from uso of rations of unbalanced composition, or from feeding mixtures deficient In lime, grit, oyster shell, or other ele ments highly essential to flock well- being. The successful poultryman is the one who heeds the danger signals when hens get "oft feed" or egg pro duction declines. It Is up to him to cater to the disposition and desire of tho fowl as emergencies arise. Fortunately farm fowl nre lovers of both grain und meat foods. Tho birds circulate about tho range during the daytime, rounding up grasshoppers and Insects with such trimmings ns clover, vegetable tops, grasses, weeds nnd other green stuff. Then nt night they return to their quarters, whero they are served with allowances of wholo or cracked grain, such as corn, wheat, oats, barley, knflr corn, buck wheat, and rye, although the latter grain Is not relished particularly by tho fowl. Discrimination must also be used In feeding corn, a's where this material Is used alone continuously the fowls aro apt to accumulate excessive weight They Fight for Mash. liens go after n mash In the same way that small boys tacklo plum pud ding nt Christmas. Usually ground feeds, such as corn meal, corn chop, corn nnd cob meal, wheat bran, mid dlings, shorts, ground onts, cotton seed menl, linseed meal, gluten meal and alfalfa meal, are used In tho mash, with tho addition of some such nnl mnl protein ns beef or meat scraps, fish meal or scrap, and milk. Where the bens have access to table scraps POULTRY RATION TO GET BEST RESULTS Modifications of Feeding Meth ods Are Quite Numerous. Fowls on Free Range Pick Up Plenty of Green Feed, Bugs and Seeds Profitable to Give Hens Any Surplus Skim Milk. (Prepared by the United States Depart ment of Agriculture.) A well-balanced poultry ration con tains tho proper proportion of protein and carbohydrates to satisfy the needs and desires of the farm fowl, while It also carries tho mineral matter, bulk and pulntability necessary to accom plish good feeding results. There Is no best ratlop superior to all others. The aim of poultry experts and practical furmcrs Is to ascertain about what mlxturo of" the poultry feed gives the host results and then to use this rela tive proportion In making rations, or In substituting different feeds accord ing to their price and nvallablllty. Modifications of feeding methods are so numerous that tho Individual flock owner may select tho method which he thinks best suited to his conditions. The average farmer feeds his fowl on home-grown grain and rarely buys commercial or mixed feeds. Further more, fowl allowed free range on tbo farm pick up plenty of green feed, bugs nnd seeds during the spring nnd summer, which help to balance their own ration during these seasons. It Is also profitable to feed these hens any available surplus of skim milk or buttermrfa". which may be nixed Into a mash with the ground grnln nnd combined with some beef menl or table icraps during the winter when the birds cannot get Insects on the range. Cost of Producing Eggs. The cost of grain bears an Impor tant relation to the cost of producing eggs. Even grain raised on the home farm should be charged to the hens In order to determine the cost of egg production. or a good free range, It Is not neces sary to feed so much animal protein. Skim milk or buttermilk contains n large percentage of water and will not entirely replace tho meat feed unless fed ns cottage cheese. Ten pounds of skim milk aro equal to one pound of meat scrap In feeding value. From three-quarters of an ounce to one ounco of green cut bone to the hen may be used dally In place of beef scrap. Small tnblo scraps or garbage must be In good condition, as moldy or sour feeds and salty meats are In Jurlous, Green feeds, such ns cabbage mangel wurzel beets, alfalfa meal! chopped alfalfa or clover, and sprouted oats, should be supplied to the hens during the winter when range is not uvallablc. Oyster shells and grit should be accessible to the fowl at all times. All the ground grains mentioned above, except the cottonseed nnd lin seed meals, may be combined with ment scrap or skimmed milk by pro viding 10 to 25 pounds of meat menl or Us equivalent to a 100-pound mix ture of mash. Because cottonseed and linseed meals nre rich protein feeds, ttiey should be used in limited quan tities. The poultryman should regu late the proportion of scratch grains nnd mash so that the fowls will con sume about equal parts of each. Rations for Whole Year. Tho following rations are desirable for the use of the laying flock through out the year. Ration No. 3 contains no wheat or wheat products, thereby reducing the cost of this scratch mix ture materially. No. 1 .. Mash. Scratch Mixture 1 lbs. corn meat 1 lb. cracked corn 6 W lbs. beef scrap lib. wheat or 1 lb. bran barley 1 lb. middlings 1 lb. oats No. 2 2 lbs. corn meal 2 lbs. cracked 1 lb. middlings corn 1 lb. bran 1 lb. wheat or 1 lb. beef scrap barley 1 lb. oats No. 3 3 lbs. .corn meal i lbs. cracked corn 1 lb. beef scrap l lb. oats 2 lbs. cottonseed meal No. 4 t lbs. beef scrap 1 lb. cracked corn . a?"!,, r lb. wheat 5 lbs. middlings, 1 lb. oata 9 lbs. corn meal FEEDING NEEDED BY CHICKS Nothing 8hould Be Given Until Little Fellow Are From 24 to 38 Hours Old. (Prepared by the United States Depart ment of Agriculture.) Toung chicks should not bo fed for from 24 to 30 hours after hatching and will not suffer If given no feed until the third day. The yolk of the egg which Is absorbed by the chick fur nishes nil the nourishment required during this time. It Is this provision of nature for tho first sustennnce of the chick that makes It possible to ship newly hatched chicks consider able distances. At the start It is advisable to feed five times a dny, dividing tho day Into cqunl periods and alternating a mnsh or soft feed such as Johnnycake with a hard grain or scratch feed. Sand Is the very best grit for chicks. Poultry will make better use of sur plus milk than any other stock on the farm. The benefit In feeding broken char coal to chicks or older stock Is that It helps to keep the dlcoitive vtpm in order. Do not crowd chicks In a brooder; they cannot do well. The brooders must be kept absolutely clean and then thero will not' be anv lice, on brooder chicks. Sick or ailing fowl are a' menace to the whole flock ; hence segrcgato them from the healthy and by treatment re store health and vigor, or else tend them to the block. An Incubator shnuld h niwrtlul In Well ventilated nlar. for mint alp la necessary If a good hatch la to be ob- tfllfflairl timnti teatHai ak bWIasbM I'OHlltS , tuuull UIA wwav flVfc UW ttcroM th macblat. A u