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GREEN FEED FOR ntN FLOCK
Providing It Is Relished by Fowls
There Probably Is Little Differ
t ence in Kind Fed.
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f
' Every poultry keeper has a favorite
preen feed for Ills fleck, l sually it Is
ytne that can he supplied with least ex
pense ami effort. ProvidlDg It Is rel
ished by the fowls, there probably Is
little difference in what kind of green
feed Is supplied, United States depart
ment of agriculture specialists say
Cabbages, turnips and beets are all
Suitable for tills purpose. The larger
roots and the cabbages may be sus
pended by a wire or they may be
placed on the floor. In which case It
Is well to split the turnips or beets
lengthwise with u large knife. Pota
toes may also be fed sind should he
-cooked. The mangel Is excellent for
feeding raw.
Clover, cut up and soaked in boiling
water, Is good when fed with mash, as
1p clover meal and ground nlfalfa.
Sprouted onts or other sprouted grains
in ay id so he fed and make excellent
preen feeds, hut require* considerable
labor. Asa general thing the floek
should have, once a day, about all the
Jp’een feed it will eat.
fIAN'GE FOR GROWING CHICKS
(Quantities of Green Feed, Bugs
Worms and Other Things Obtained
in Place of Grain.
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> Nothing is belter for growing chicks
than a liberal supply of sour milk. II
It can be obtained, it always should be
:ept before them In an open dish or
where they can cat and drink it
freely. Where sour milk is fed, the
(unount of beef scrap in the dry mash
piay be reduced one-half.
Plenty of fresh, clean water is ab
ftolutoly necessary for all growing
(chicks. In hot weather, it should be
given twice daily and put into foun-
Hen and Chicks on Free Range.
tains or dishes and placed In the shadt
so as to keep as cool as possible. (Hear
the water dish thoroughly each day be
fore lilling.
An abundance of free range with
plenty of shade is necessary if chick?
are to grow rapidly and develop ititc
vigorous fowls, says the United States'
department of agriculture. Growing
-chicks that have free range obtain
quantities of green feed, bugs, worms
and other things, therefore requiring
less grain, and they are also less Habit
to sickness or disease. Give youi
chicks free range whenever possible.
VERMIN ON MATURE POULTRY
Careful Poultryman Will Soon Acquire
Habit of Looking for Injurious
Insects.
On mature fowls, the lice, or theii
eggs, can he found between or on the
feathers of the fluff, the soft feathers
about the thighs and rear part of tin
body, on the underside of the lona
wing feathers, on top of the head 01
among the feathers on the side of tht
thighs. The careful poultryman gets
the habit of looking continually foi
lice.
ENEMIES OF LITTLE CHICKS
Prevention Is Best Procedure Againsr
Hawks, Crows, Weasels, Cats
and Other Pests.
Hawks, crows, rats, foxes, skunks
weasels, eats, and dogs are the tuos*
dreaded enemies of the growing chick
en and every spring thousands o!
chicks are destroyed by them. Poul
trymen who have given thought anr
attention to the question of reducing
the loss due to these pests say tin
best method of procedure Is genorallj
prevention.
NO BEST BREED OR VARIETY
Best Plan Is to Select Stock Preferret
and Breed Up to High Standard
of Quality.
l ■'
There is no best breed or bes
variety of fowls. One jterson will sue
ceed best with u certain breed and hit
neighbor will prefer a different breed
The lest plan is to select the breed o
variety that is preferred and. by prop
or mating, breed it up to a high stand
ard of quality and prodoctlon.
SUPPLY VARIETY
IN FAMILY DIET
Eggs Are More Plentiful and
Comparatively Reasonable
in Price.
SOME NEW DISHES OUTLINED
They Furnish as Many Possibilities
for Delectable Food for Lunch
eon or Supper as They Do
for the Morning Meal.
(Prepared by the United Suites Pepart
ment of Agriculture.)
Now that eggs are a little more
plentiful and comparatively reasonable
in price they can provide u welcome
variation in the family diet. In many
families eggs arc seldom served ex
cept ut breakfast, but they furnish
just as many possibilities for delect
able dishes for luncheon or supper as
they do for breakfast. They can well
lake the place of a meal dish, for, like
at they furnish protein, fat, and
mineral matter and the yolk is also
a good source of vitamin. A few
recipes for attractive dishes suitable
to serve in place of meat for the mid
day or evening meal follow. These
recipes were tested In the experi
mental kitchen of the I’nited Stales
department of agriculture.
i'ombinations of eggs with bread
crumbs, rice, or some starchy cereal
to give body to the dish are always
good.
Shirred Eggs With Rioe.
Fill a baking dish half full of hot
boiled rice. Break six eggs and care
fully drop them in the rice, taking care
not to break Hits yolks. Pour a cupful
of cheese same over the eggs and rice
and bake in a moderate oven until the
whites of the eggs are set.
To make the cheese sauce: Melt one
tnblespiMinful of butter and stir into it
one tablespoonfu! of flour, one tea
spoonful of salt, and an eighth of a
teaspoonful of while pepper. Add one
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1 S^. v 'v Y.
- I —*-■■**— * *■
Eggs Coddled in Tomato Sauce Are Very Good and So Are Eggs in To
mato Cups.
PROPER WAY TO MIX
INEXPENSIVE CAKES
Plenty of Eggs and Butter Are
Chief Requisites.
Specialists in Home Economics Kitchen
Have Been Making Extensive Ex
periments— How Best Results
Are Obtained.
If your experience Ims been that
cheap cnkes have a poor flavor uml a
coarse texture It Is because you have
not been putting them together in the
right way. An inexpensive cuke re
quires careful mixing. No difficulty
should be experienced In compounding
a cuke which is excellent in texture
and has a delicious flavor when plenty
of eggs ami butter are available. It
Is when It is necessary to economize
on these expensive materials that the
cook who Is not skillful has her
troubles.
Food specialists In the home econom
ics kitchen of the Pnlted States
partment of agriculture have been
making extensive investigations In
(Xike baking, especially In the baking
of one-egg cakes. Their experiments
with cheap cakes show that the best
results are obtained when the bnttei
Is beaten very little after the baking
powder is added and when the cake is
baked In a very slow oven.
The recipe which was used in the
experiments follows:
One-Egg Cake.
S level tablespoons IVi cup* floor
teaspoons bak
u cup granulated tng powder
BUtar 1 teaspoon vanilla
1-S to i-3 eup milk 1 egg
Cream fat and sugar together, add
beaten egg and heat thoroughly. Then
add flour and liquid alternately about
one-third of each at a time Heat the
hatter thoroughly after all flour and
liquid have been added. Vanilla may
be ad (led during <blr bWhig. Last of
Tin: T’. ATv "ROW TIMES, WINDER, GEOKET A.
I pupim ei com inns, ami stir over trie
tlai.it until thick and creamy. Add
tour tatilespoonfiilH of grated cheese
and stir until melted.
Creole Eggs.
Hard-cook six eggs.
Cook half cupful of wahed rice in
two quarts of boiling water ontaioing
trie tenspoonfiil of -alt.
Make a same in the following way:
Melt two tahlespoonfuls of butter in
a skillet and add four tahlespoonfuls
of chopped onions. t ook until the
onion is "oft. lint not brown. Add one
and a half cupfuls of canned tomato* •
and two tin* ly-cle pped green peppers,
and half teaspoonful of salt. Cool
for lb minutes. Place a layer of lm'
<d rice in a linking dish, cover will
slices of hard cooked eggs and cov*
the sliced eggs with creole sauce. He
pent until baking dish is full. Crab
chert over the lop and hake for
minutes in a moderate oven.
Eggc in Tomato Cups.
When frt "h tomatoes are in scnmi
no more attractive way of serving eggs’
can he found than this.
Select the desired number of good
sized tomatoes, allowing one to en-'h
person. Ctit off th* blo.-s-un end. scoop
out the seeds, and stand the tomatoes
in a linking pan n the oven until thej
are partly cooked. Put a half tea
spoonful of butler and a dusting of
salt and pepper into the bottom of
ca< h and break in one egg. Place in
th*‘ men until the eggs are “set” to
I tie desired hardness. Have ready a
round of toasted bread well buttered,
and place each tomato in the center
of a round of toast. Serve hot.
Eggs Coddled in Tomato Sauce.
Make a tomato sauce by melting
two tahlespoonfuls of butter and stir
ring into it three tahlespoonfuls of
Hour, half teaspoonful of celery salt,
quarter teaspoonful of pepper, and two
tea spoonfuls of salt. Strain two cup
fuls of tomato pulp and .juice through
a sieve and add to the butter and flour.
Cook until thickened. Place one half
of the tomato sauce in a baking dish,
break six eggs, one at a time, and care
fully slide each egg into the sauce, tak
ing care not to break the yolks, foy
er with the remaining same, sprinkle
with grated cheese, and hake In the
oven until the egg is set. It is well to
serve each egg on a round of toasted
bread, or each may he baked in an
Individual ramekin if preferred.
fill scatter iho baking powder over the
(surface of the batter and fold it in
lightly with six or eight motions of
the s|M><>n so as to get it thoroughly
mixed with every part of the batter.
I>o net beat the batter after adding
the baking powder but turn It at once
Into a cake pan and hake.
This cake may tie baked as cup
cakes in ninttiii pans, or in layers, or in
a loaf. If it is baked as a loaf of the
Size given above it should he put into
;i very slow oven, which is allowed to
warm up gradually (”so to :i7. r > degrees
I", for one hour is suitable even tem
perature). At the first trial one is more
Sure of success in baking the small
fakes than the loaf.
The cake can he put together by
other methods than the one described
above. Any approved method may he
selected, but the two points which give
the most difficulty are the too vigorous
heating of the hatter after tlie baking
powder has been added, and baking the
loaf in too hot an oven.
If directions in the above recipe are
carefully followed the resulting cake
should lie light, of even texture and
uniform grain, tender and moist. It
should not he coarse and muffin-like in
texture, nor dry and compact.
E Of IMEREST TO I
THE BOUSEWIfE
Handsome curtains can be made
only of good materinl.
* * *
Soak handkerchiefs In a pail of
salt and water before putting them
into the ordinary wash water.
• • *
If you need to keep cheese any
length of time, you may prevent mold
from appearing oil the cut surface by
coating it thinly with butter.
• • •
When whisking an egg, be sure the
basin, knife, etc., are perfectly dry and
then you will have no difficulty in get
ting It to frothy
We Are In Position to
Give You the Ad
vantage of the
Decline in the
Lumber Market
Anticipating a decline dur
ing the past sixty days, we have
bought conservatively in order
to give our customers the advan
tage of the decline.
You will find our prices in
strict keeping with the very
lowest prices to be found.
We are just in receipt of a
large shipment of high grade Ce
dar Shingles and a full supply of
all grades of shingles. Also four
cars of Cement, and two cars of
Lime.
We also have in stock one
of the largest supplies of Win
dows and Doors to be found in
any lumber market in Northeast
Georgia.
Our stock is sufficient to fill
any size order at any time.
Phone 47 or call at office
and your order will receive our
usual prompt attention.
The New Winder
Lumber Cos.
Winder, - - Georgia
THURSDAY. SEPT. 30, 1920.