The Watertown weekly leader. [volume] (Watertown, Jefferson County, Wis.) 1912-1917, 1914-01-02


BILE to permit improvements In pro-
duction.
Organization of the Department of
Agriculture.
There were 14,47S employees In the
department On July 1, 1913. OF these,
1924 were employed in Washington
and 1854 outside Of Washington. OF
the entire force, 1872 were engaged
in scientific Investigations and re-
search; 1928 in demonstration and
extension work; 6S7 In administrative
and supervisory work; 6,021 In regu-
latory and related work and x,635
were clerks and employees below the
grade Of clerk.
The Production of Eggs.
According to statistics of the de-
partment OF agriculture, the products
of the American hen aggregates a to-
tai value of over s600,000,000 annual
ly. Poultry and eggs are produced
in all sections of the country, but it
is noticeable fact that the bulk of
these important products is produced
by the farmers of the Mississippi val
ley. In this section there are practic-
ally no large poultry farms such as
are commonly found in the eastern
states and on the Pacific coast. Poul-
try keeping, therefore, is usually Incl
dental, the hens being considered and
treated generally as an agent for con-
yerting material which would other
wise go to waste into salable prod
uct. Consequently the poultry and
eggs produced constitute merely BY
product of the general farm.
In order that the farmer may sell
more eggs, better eggs, and obtain a
better price for them, the department
has issued the following suggestions:
Improve your poultry stock.
Keep one Of the general purpose
breeds such as the Plymouth Rock,
Wyandotte, Orpington, or Rhode Is
land Red.
Provide one clean, dry, vermin-free
nest for every four or five hens.
Conclude all Matching by May Is
and sell or conflne male birds during
| the remainder Of the summer.
Gather the eggs once daily during
| ordinary times and twice daily dur
ing hot or rainy weather.
In summer, place eggs as soon as,
| gathered in a cool, dry room.
Use all small or dirty eggs at home.
Market frequently, twice a week II
possible during the summer.
The department has also issued the
following suggestions to the country
merchant and cash buyer:
Candle all eggs and buy on the loss
off basis.
Allow the farmer to see you candle
the eggs occasionally and return those
rejected if he wishes them.
Pack carefully in strong, clean
cases or filters.
Do not keep in musty cellar or
near oil barrels or other odoriferous
merchandise.
Ship daily during warm weather.
BouIIIon Cubes Not Concentrated Meat
Essence.
The belief of many people that
bouillon cubes are concentrated meat
essence and of high nutritive value,
| Is shattered by a bulletin of the de7
partment of agriculture. The depart
ment authorities say that while they
are valuable stimulants or f1avoring
agents they have little or no real food
value and are relatively expensive in
comparison with homemade broths
| and soups. The bulletin compares the
contents and food value of houillon
cubes with meat extracts and home
made preparations of meat.
| The ordinary commercial bouillon
cubes, according to this bulletin, con-
sist of from one-half to three-quarters
| table salt. AS they range in price
from ten to 20 cents an ounce, pur-
chasers of these cubes are buying salt
at high price.
The departments meat chemist has
carefully analysed semi-solid meat ex-
tracts, fluid meat extracts, and COM
mercial meat juice, which are offered
on the market to the American pub
| lie, in addition to the bouillon cubes.
He has also conducted experiments in
IL liking homemade beef broth. and
meat and vegetable soup.
| Both the bouillon cubes and the
meat extracts are stimulants and fla
| voring agents, but have only a slight
food value and are more expensive
| than homemade soups.
The bulletin recommends whole
sale meat and vegetable soup which
will furnish enough for a family OF
| five, at cost of approximately 16
cents. This may be made according
to the following recipe:
Ingredients and approximate cost
| (prices actually paid by department
CHEMIST:
One soup hone, weighing about "a
ounces (one-third meat, ten cents,
After being washed it should be
| placed in a large kettle with three
pints of cold water and heated for
three hours, when the bone and meat
should be removed.
One-quarter of small head Of cab
| bage, one onion, one carrot, one large
| potato, two small tomatoes, little
-four seasoning, ak cents.
Chop these vegetables and add to
the soup. Boil the mixture for one
hour. thicken slightly with little
| -four and season with salt and pepper.