Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1914-04-03

sometimes spiced and are. considered
by many to be delicacy when pre-
pared in this way.
After dressing, the carcass should
be cooled to 40 degrees, oryas near
that as possible. In the summer 1t
will be necessary to have Ice for this
purpose. Where there is q farm re-
frigerator the carcass can be placed
in it, provided there is circulation
of dry air and no Objectionable odors
are present. Mutton can be kept for
a week or ten days under these condi-
tions. n
Much Of the sleepy flavor OF mutton
comes from the generation Of gases
in the stomach after the sheep is
killed For this reason sheep should
be dressed as rapidly as possible. A
platform six or eight inches high is
a convenient thing to work on and
aids in keeping the blood away from
the body. insuring cleaner carcass.
Water or blood on the whole makes
It very difficult to dress the animal
nicely.
The Value Of Fruit In the Home.
The common fruits, because Of their
low nutritive value, are not. as rule,
estimated at their real worth as food,
states the department of agriculture.
Fruit has great dietetic value and
should be used generously and wisely,
both fresh and cooked. Fruits supply
a variety Of flavors, sugar, acids and
necessary waste of bulky material for
aiding In intestinal movement. They
are generally rich In potash and soda
salts and other minerals. Most fresh
fruits are cooling and refreshing. The
vegetable acids have solvent power
on the nutrients and are an aid to d.
gestion when not taken in excess.
Fruit and fruit juices keep the blood
In healthy condition. when the sup
ply Of fresh meat, fish and vegetables
Is limited and salt or smoked meats
constitute the chief elements of
diet. Fresh fruit is generally more ap-
petizing and refreshing than cooked.
For this reason 1t is often eaten in
too large quantities, and frequently
when underripe or overripe; but when
of good quality and eaten in moderate
quantities 1t promotes healthy intesti-
nal action and rarely hurts anyone.
II eaten immoderately, uncooked
fruit is apt to induce intestinal dis.
turbances. II eaten unripe, It often
causes stomach and intestinal irrita-
ton; overripe, it has tendency to
ferment in the alimentary canal.
Cooking changes the character and
flavor Of fruit, and while the product
io not so cooling and refreshing as in
the raw state, II can, as a rule, be
eaten with less danger of causing
stomach or intestinal trouble. II su-
gar be added to the cooked fruit, the
nutritive value will be increased. A
large quantity of sugar spoils the fla
vor Of the fruit and IS likely to make
1t less easily digested.
Nowhere is there greater need OF a
generous supply OF fruit than on the
farm, where the diet is apt to be
restricted In variety because OF the
distance from markets. Every farmer
should raise generous supply Of the
kinds of fruit that can be grown In
his locality. Wives and daughters on
the farms should find pleasure in serv-
ing these fruits in the most healthful
and tempting form:S tThere are large
number Of simple, dainty desserts that
can be prepared with fruit and with
out much labor. Such desserts should
leave the pie as an occasional luxury
instead of allowing 1t to be consid-
cred daily necessity.
In the season when each kind OF
fruit Is plentiful and at its best q
/ generous supply should be canned for
the season when both fruit and fresh
vegetables are scarce. A great deal
OF the fruit should be canned with
little or no sugar, that It may be as
nearly as possible In the condition OF
fresh fruit. This Is the best condition
for cooking purposes. A supply OF
glass jars does cost something. but
charged to future years. an with prop
er care the breaking OF a Jar need be
rare occurrence. II there be an
abundance Of grapes and small. Juicy
fruits. plenty OF Juice should be
canned or bottled for refreshing