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HomeMy WebLinkAboutZurich Herald, 1925-11-26, Page 7• BUTCHERING AND CURING, MEAT When twe grind sausage, we use our auto to turn the grinder. We. brace the ear so it be, perfectly steady, then jackup the rear wheels and place . the eattsage mill by the jacked -up wheels, Be sure to have the shaft of the grinder in line with axle of auto. We put the grinder on blocks so a receptacle can he placed to catch the sausage. With binder twine ;we tie the handle of grinder to spoke of wheel. Have a pemen sit en each end of hoard to which grinder a is attached, then start motor, Butting in second gear. In thisway meat from seven good-sized hogs can be ground in a half-hour or less. -F. B. If help is scarce, use this metlibd in scalding hogs: Take a galvanized- iron trough large enough to hold car- cass, Set it in cement so you can build a fire under it to heat the water. On one side build a platform on which 'to stand and on which to lay carcass to be cleaned. To, this platform fas- ten two ropes near enough to the ends of trough to ba:suit+e the carcass, and long enough to reach down to the bot- tom of tank and back to the operator. Place hog on these and Iower into water, then roll out, which can very easily be done. --E. C. C. Plain salt pork: Rub each piece of meat with the very best grade of salt (to insure penetration). Pack meat closely in .a barrel and let stand over- night. ver-night.:The next' day weigh out, for every 100 pounds of me•at,'ten pounds of 'salt and three ounces of saltpeter. Dissolve in four gallons of boiling• water. When this brine is cold pour it over the meat, cover the meat and weight it down. Keep theepork h1 the brine until used. Sugar -cured hams and bacon: Rub each piece of meat with. salt and let drain overnight, then pack closely in e barrel, hems and shoulders in the bottom, using strips of bacon to fill - the top. For every 10$ pounds of meat there should be added eight pounds of salt, three pounds of brown sugar . and three ounces of saltpeter. Dissolve these in four gallons of water and cover the meat . with this brine. For summer use, bail the brine and let cool before using. Leave bacon strips in the brine from four to six weeks, and hams from six to eight weeks. Dry -cured pork: For every 100 pounds of meat, weigh out five pounds of salt, two of sugar, and two ounces of saltpeter. Mix thoroughly and rub the meat once a day for three days, using one-third of the mixture each day. Pork cured thus and smoked will keep through the summer if pro- tected from flies. To keep flies away, wrap meat in heavy paper and put into muslin, bags. Before putting the meat into the bags, remove the string from each piece. Wrap the string twice around the top of each bag before tyitj;g, •Pint the bags with a yellow wash, made of one• ounce of glue, three pounds of barium sulphate, one and one-fourth ounces of chrome yellow, six ounces of flour. Half MI a pail with water, mix the flour, breaking all lumps. Mix the chrome yellow in a quart of water (in another pail), add the glue, then pour into the water containing flour. Bring, the mixture to a boil 'and add the barium sulphate, stirring all the time. Let the wash stand for a day before using. Never stack meat in piles after. yellow wash has been applied. Dried beef cure: Get • the tender side of the rotted out of a good fat beef, For every 20 pounds of beef, take one pint of salt, one teaspoonful of salt- peter and once -fourth of -e, pound of brown sugar. Mix these well, rolling out all the lumps; divide into three equal parts and rub well into the beef for three successive days. Turn beef daily in the '`'liquor it will make. It should not males much, but what there is rub into and pile on the beef.. Rub a little extra' salt into the hole cut for the string to hang it by. At the end of • a week hang in a dry, rather warm ;place, till it stops dripping, then in a cooler dry place. Do not smoke it; it spoils the flavor: 'Before flies come in the spring, wrap in paper, and put it into a stout bag with a •string out to hang by. If it molds some through the summer, scrape and scrub the mold off and always trim the outside before chip- ping. Headcheese: Trim all meat from the head' and soak overnight in water ;con- taining a little salt. Then cook with hearts, tails, tongues and feet, or any of the other trimmings that you do not have other use for. Cook until. the meat can easily be separated from the bones. Dip ` off liquor and chop meat fine. Return meat to kettle, sea- son to taste with salt and pepper, cover with liquor and boil about 15 minutes longer. Pour the mixture into a shallow pan, cover with cheese- cloth and weight down. When •cool, slice and serve tiwithout further pre- paration. Scrapple: Use the same kind of meat and proceed the same way as with headcheese until the liquor is poured over the finely chopped meat. Then season and stir corn -meal Intel the boiling Iiquor and meat until the mixture is about three-fourths mush and one-fourth meat. Be sure to add the meal slowly and stir constantly or big lumps of meal will form. Boil thoroughly and pour into shallow pans to cool. Good Fanning Demonstrated. .An especially useful. and practical division of the Dominion Experiment- al Farms is that of the Illustration. Station, 'of which last year -there were no fewer than 145 in apera'tion. Eight are located in Prince Edward Island, 13 in Nova Scotia, 17 in New Bruns- wick; 38 in .Quebec, S in Ontario, 8- .in Manitoba, 23 in Saskatchewe'n, 16 in Alberta and 14 in "British Columbia. Where possible, superintendents of Experimental Farms and Stations have charge of the work and in other places supervisors are appointed, all practical, competent and experienced teen: The idea of the Illustration Sta- tions is by actual demonstrations and guidance to aid the farmer in every branch of agriculture and to take di- rect' to . him what experiments, re- search •and experience have taught. For this purpose, the Illustration Sta- tions are located on privately owned farms best situated to allow the farm- ers in the district to observe and note what is going on. New- or improved varieties are introduced and surplus seed is sold to adjoining farmers. Last year in this manner Mr. J. ' Fixter, Chief of the ..Division, in ,his report, just published, states tat 20,943 bushels of seed grain, 3,636 bushels of feed potatoes, and 9.,399 pounds of grass and clover seed were disposed of.. Fertilizer for Potatoes. The application of fert#.•iz..rs "for potato growing has been given care- ful are ful study at the Nappan, Nova Scotia, Experimental Farm. In his report ror the year 1924 Superintendent W. W. Baird reports the results from various formulae prepared by using sulphate of ammonia and nitrate of soda in equivalent amounts as sources of nitrogen, superphosphate as the source of phosphoric acid and muriate of potash as the source of potash. Mr.1 Baird records thatthe average total! yield from all fertilized plots covering a period of three years was 224.03 bushels per acre, while the checks or unfertilized plots yielded an average' of 97.57 bushels per acre, one-eighth of the total yield being unmarketable.' Valuing the 117.4 bushels, the increase marketable over cheeks, at 40 cents. and 0.07 bushels utimarketable at 20 cents' we have, the Superintendent points out, an increase in Crop value e of $48.77 per acre over the upfertil- feed area. The average fertilizer cost per acre was $20.66, leaving a profit over fertilizer' applied. of $22,1 per , t,ere. It wee distributed in 2;000,1 '1,500 and 1,000 pound quantities per acre. ..Although the 1.,500 pound ap-, p,ication was a little the more enc' ive, the 1,000 pound application was, tr,O most economical. The report,t which covers a ,wide scope in the re.,»•c; el work don4, er in tat:epe''s,' contains tables giving full statistical particulars of methods follewed and results so far obtained. • Maintaining the Supply of- Good f_Good Seed. Recognizing the vital necessity of a constant supply of seed of high quality, the Seed Branch of the Do- minion Dept. of Agriculture has for twenty-five years been conducting a system of inspecting and registering seeds. The system does not differ ma- terially from that applied to the regis- tration of breeding animals. Seed crops offered for registration are all inspected before harvest, This en- tails a month of strenuous work by the field inspectors, all of whom are agri- cultural college graduates who have specialized in this line. The cleaned seed from the inspected crops is re- inspected and sealed in the sack and registered according to its'' grade, a tag certificate ,of grade being, placed behind the metal seal. During the -month of August, in Alberta alone, nearly 11;000 acres of seed crops of wheat, oats and barley were inspect- ed. The value of this service in main- taining the seed supply is very great. Advantages of Fall' Plowing. Fall plowing has given much Iarger yields on clay land than spring plow- ing in experiments at the Central Farm, described in the Report of the Dominion Field Husbandman. In one case the fall plowed land . produced 14.01 tons per acre of corn as com- pared with 9.14 tons by the spring plowed land.' In fact the fall plowed land gave somewhat larger yields than land plowed in August and again the following spring, or than' land plowed in August and ribbed up in the fall, Deets or Shallow Plowing. Plowing 4 inches in depth has given practically as large yields as plowing 7 inches, in experiments conducted, over a series of years at the Central Farm, and described in the Report of the Dominion Field Husbandman. The comparisons were made in 'a four-year rotation of •core, oats, c:over and tim- othy in which the timothy sod was plowed at the two depths mentioned in preparation for corn, and the corn land alsoin preparation fd'r oats: The difference in yields in each case was negligible. Tons of hay in a mow tau be esti- mated thus. Multiply together the length, breadth and height. (in •feet) of the pile of hay, If the hay be well settled, divide the Product be 450, an d get thenuniee of toner if not well settled, divide by 506. _ World's Poultry Congress. Great Britain, Ireland, France, Bel- gium, Holland, Denmark, Sweden, Spain, Italy, Cxecho-SIovakia, New, Zealand, Australia, India, Burmah, Egypt and the United • States are countries whichhave • already signified their intention of participating in the World's Poultry Congress to be held Polar - in Ottawa in .July, 1927, M'a..ny more acceptances will follow the issuing of the official invitation, which will go from Canada to over one hundred governments. The first Congress, held at The Hague in 1921, was the first World Congress of any body of investigators to becalled after the war. This no. doubt helped to bring more official attention to the "hen," particularly so because of the place she took as a food producer during the period of short supplies from 1914 to 1918. - The president of the World's Poul- try Congress in 1927 will be Mr. Ed- ward Brown, F.L.S., of London, Eng- land, who is president of the Inter- national Association of Poultry In- structors and Investigators. He has recently visited Canada, and in speak- ing of these Congresses described the first ' at The Hague as a - wonderful example of organization, and the sec- ond at Barcelona last year as wonder- ful from the standpoint of its exhibi- tion. The'standerd has been set, and Canada must make the third Congress in 1927 an outstanding example of what an international' congress should be, and in addition try to let: the dele- gates see and realize that Canada is a nation—young it may be in nation- hood -'-but one whose ambition knows no limitations, and whose hospitality is `offered wholeheartedly.. The Congress , crest depicts a fowl standing on the world, which may be taken as emblematic of the position enjoyed by poultry to -day. Poultry is more widely bred than any other class of livestock, and poultry products find a place in every home. Such an in- dustry is worthy of the fullest recog- nition by the government of ` the na- tions. It is to -day receiving that recognition, and the World Poultry Congresses are an evidence of this. Enthusiasm and realization of Can- ada's opportunities and responsibil- ities are necessary to success in 1927. One paper has said, "The ' whole of America is behind this undertaking.". The statement is true, but the respon- sibility for making the Congress a success, for making the'delegates feel at home and wanting eventually, to make Canada their home, for united effort by each and every, province, and for welding another link in thechain of poultry progression, rests with Canada. It is not entirely a poultry man's job, but something in which every Canadian can take a hand. The honorary chairman of the Con- gress Committee is the Hon. W. R. Motherwell, Ministei of Agriculture; the chairman, Dr. J. H. Grisdale, Dep. Minister o f Agriculture; the chairman of the executive and general director of the Congress, F. C. Elford, Donde.- ion onde.ion Poultry Husbandman, and the Congress secretary, E. Rhoades, Ex perimental Farm, Ottawa, ' A Congress committee is being formed in each province, and the re - Beek Memorial $500,000 Endowment to Aid Million Dollar Sanatorium, Power Knight Founded. a seeeert 4 S •.,% :LwiTF� ',�-iTY"..s...'� •9i6�'nf49vfW t...'JC 1,n ? QUEEN ALEXANDRA SANATOR, `ri.tfi 1. L'„: m. ear, Fu esegeteP eS THE ORIGINAL BUILDINGS VOCATIONAL TRAINING AND RECREATION _HALL. THE LATE SIR ADAM BECK FOUNDER OF THE"SAI!' >a THE BECK NURSES' HOME. A heart -gripping paraphrase of Col. McCrae's "In Flandene Fields?' is found in the death -bed appeal of Sir Aduni Beck to the people of Ontario to carry on the work of Queen Alexandra Sanatorium for the tuberculous, which he and the late Lady Beck established. Voicing the soul of the dying Cana- dian , Ioidierr•, the poem runs: "To you, ,from faaang hands, I throw the torch. Be yours' to held it high." When he realized that his, cherished hope to lend this campaign must be denied by death's interrvention, Sir I Adam imposed. this "spiritual wild” up - al his friends: . t face poop surfer•, r3 from tube•.'culosisa who in their affliction turn for aid! to Queen Alexandra Sanatorium. God forbid that their poverty shall ever • bar the doorr. My •eours,e le ending. Carry on!" This ma.gnileen.•t institution, now 'worth a million dollars, has, expanded it's effort, both in the treatment cf.suf ferers and, in. preventive campaigning, to eveny part of old and Northern On. I' tario. Every third patient- treate'dy and their numbers are now nearly 1,000, has been the double victim of !disease and poverty. The -defcits• re - "To the people of Ontario I entrust suiting, averaging $25,000 to $35,000 a .year, will be taken tare of by the en-, -n dowent fund., the earnings' of which' will lend In perpetuity. the support of all who contribute between November 20 and 28. spective Ministers of Agriculture will represent their provinces on the Con- gress executive. This is the season of the year when the implements and wagons of the farmer, who can not afford to give his wife a new silk dress, are lying around the farm exposed to sun and rain. How many potatoes in the • bin? Multiply together the length, breadth and depth (in feet) of the pile of po- tatoes, then multiply by eight, and cut off the right-hand figure. The same rule works for apples. A Poet in the Mountains From the pen of Michael Hargadon, of Montreal:, a true and authentic '• poet, says • J. B. Dollard in the "Catholic. Regis}er," comes this pretty volume "Among the Mountains, containing seven beautiful poems on the Canes dian"Rocklee. Titles: oe"f the poems are : "Banff," Lake Louisae," "Moraine Lake," "Emerald Lake," , "Glacier," "Waterfall," and "Camp Song." Above illustration is of Lake Louise in the Canadian Rockies 'What better description, for in- stance, could be given of Lake Louise than the following statue, taken at random from the poem of that name: "In evaI' framing of the fairest hue And best designing that the maker knew, This Lake is God's best picture; that is,. why He hung, it on the mountains at the sky; He wished it near, that, sometiinee He might show The saints above His masterpiece be - Here Is the cencltvding stanza from a !mein on Banff: There be no grander place to live, And when through death 'we go, It would be sweet If we could conte"' To dwell along the Bow: With all the luxuries of earth And much that heaven sup liee, What more than Banff would one re- quire To !rake a paradise? A poem on a waterfall contains these lines: • Never old your music ringing Since the earth was planned, Moving always to the swinging Of the mighty master wand In the Great Conductor's. hand. Pleasantly, too, does the poet enumerate other topographical charms of the Canadian Rockies, and the names bear with them an alhuring inus'lc peculiarly their own: "Who could forget the Balo'o Pass, Asuikan Valley view; The Overlook, the Cougar Vale The eaves of Nakinnt, The Cascade Summer house, the. creeks, That singing, leaping go: And fairylands we sae afoot, On horse, or tally -ho." Sixteen beautifully coloured prints of superb mountain scenery acoom- pany time text of this lovely booklet. It makes an • appropriate gift for Christmas or indeed, any time; and will ' be treasured by all lovers' of the Cana- dian Rocky Mountains: • "Among the Mountains'," by Michael .tgeriion, is published by., tire South- ein Press, 1010 I3leury St., Montreal, ;Price 110 cents. PL Parsons aid Arabella anti a Broomstick "You surprise me," said Uncle John to little John and Katharine. "You don't really mean that you want to hear a story!" "We do," said Katharine. "About Mr. Parsons, the grocery - man," said little John. "And my rag doll,. Arabella," said Katharine. "And a broomstick," said little John. "I don't care whether Arabella is in it or not, but I do want a broomstick," "Once upon a time," said Uncle John, "there was a broomstick. He was a tall, thin fellow, who looked exactly like any other broomstick, and he lived in one corner of a grocery store." "I guess it was Mr. Parsons's," said little John. "None other," said Uncle John. Mr. Parsons has a store And sells a lot of things; Ie does them up in packages, He ties them up with strings. Mr, Parsons has a broom. The broom it has a stick. And with the two he keeps his store Extremely span and spick. "I don't 'see what my rag doll Ara- bella can have to do with a broom- stick," said Katharine. "Be calm," said' Uncle John, "and you soon will." "I suppose," said Katharine, "it 'was something that happened some day when Mother had taken me -mar- keting, and I had taken Arabella." "It was something that may hap= pen," said Uncle John, "And after it has happened, this is the way people will tell about it. Katharine, they will say, had left Arabella 'on the counter just over a barrel half full of sugar, and -Mr. Parsons was just about to flit the barrel by emptying another half barrel of sugar into it. Mr. Par- sons had lifted up this half barrel of sugar, for he was a strong as well as a merry groceryman, and was just about to pour it into the other half barrel of sugar." "Arabella fell in!" cried Jimmie, "Arabella fell into the sugar." "The way it looked," said Uncle John, "was as if just as Mr. Parsons started to pour the sugar ,.Arabella jumped off the counter Into the bar- rel. And Mr. Parsons couldn't stop pouring. 'Dear me! Dear mel' said Mr. Parsons. 'The doll's in the sugar barrel !' " "Way out of sight," said Jimmie. "Arabella was completely out of sight," said Uncle John. "And there stood Katharine and her mother and Mr. Parsons oil looking into the sugar barrel, And then Mr. Parsons, who was not only strong and merry hut thought quickly in an emergency, looked about for something to get ArabeSia out w},th. And his eye fell on the broonisifale So he get the broomstick and washed it nicely with soap and water, and dried it on the roller towel in the back room, and pushed it down in the sugar, and felt round till he found Arabella. And then he poked Arabella over to one side of the sugar barrel, and then he got the end of the broomstick under Arabella, and lifted and lifted, and presently Arabella come out of the sugar so that Katharine could reach her. And what . do you think Katharine said?" "What did I say?" asked Katharine,' "What did she say?" asked little John. "She said, 'Oh, you sweet thing!" said Uncle John. Plowing Wilde or Narrow Furrows. In experiments conducted at the Central Farm comparisons have been' made between plowing furrows 8 inches in width and plowing 16 -inch furrows. The yields have been prac- tically as large with the Wide as with the narrow plowing, according to the Report of the Dominion Field Rus bandman, distributed by the Publica- tions Branch, Dept. of Agriculture, Ottawa. It should be emphasized, however, that in both wide and nar- row plowing it . is necessary to do a good job, cutting and covering all the land and riot allowing the plow to . jump out of the ground and leave parts unplowed. Careful Egg Packing Pays. Demonstrating the efficiency of well packed egg cases as compared with poor methods of handling, a dis, play was staged recently in the win- dow of the Dominion Express Co., Vancouver, by Mr. J. M. Fisher, Egg Inspector under the Dominion Live Stock Branch. Mr. Fisher states that the loss through poor handling of eggs amounts to an enormous figura annually and quotes an instance where, bi two thirty dozen shipments of equal quality, there was a differ- ence in returns of $2.71 duo entirely Ito method of packing. For best re- sults la shipping eggs a standard thirty -dozen case with No. 1 fillers and flats and excelsior pads should be used. Why She Laughed, "M bel laughed at every one of my effort at wit," "Yes, she has' Ifeatit#f uii teeth,"