davidaulloa/AmericanStories huggingface dataset:
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
Green MANURING
AIDS CLAY SOILS
Furnishes Necessary Supply Of
PhOSphOriC Acid, Potash
and Nitrogen.
STABLE REFUSE IS COSTLY
Leguminous Crops Are Valuable In In.
ereasing Molsture-HoIdine Ca
paelty of Land-ResuIts OBJ
tanned at Many Stations.
prepared by the United States Depart
ment Of Agriculture)

prepared by the United States Depart
ment Of Agriculture.)
Green-manuring crops increase the
moisture-holdlng capacity of soils, and
In particular tighten heavy clay soils.
The New Jersey experiment station
calculates that two crops Of green
manure contain as much phosphorie
acid and potash and nearly as much
nitrogen and organic matter as 20 tons
Of stable manure. Although the potash
and phosphoric acid are not added to
the soil, they are returned in more
available form, and If the green ma
nure used is a legume, at least part
Of the nitrogen is an addition to that
already in the soil. However, 1t is ex-
penstve to handle the stable refuse,
while the green-manuring crop can be
grown directly on the impoverished
land, and thus be ready for uniform
blowing under when 1t has attained the
proper growth. The New Jersey sta
ton demonstrated that leguminous
green manures are more efficient than
stable manure In the matter of crop
production and in maintaining the nj
trogen content of the soil.
Benefits Lasting.
The residual value of green ma
nure crop is evident for two or more
years after crop of cowpeas or vel
vet beans has been turned under, ac-
cOrding to the results of experiments
conducted in Alabama. The Canada
experiment farm at Ottawa ascertain
ed that the effect of a turned-under
crop Of red clover was still strongly
evident the third year afterward. In
the western and northwestern states,
the green-manuring crops have not CIV
en- the positive results that have been
secured In the southern and eastern
states.
The North Dakota and Minnesota ex-
pertinent stations claim small gains in
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
farm METHOD OF
CUTTING UP HOG
Saw Ribs on Each Side Of Back
bone and Split Carcass
Down Mid Line.
DIVISION OF VARIOUS PARTS
Iowl is Sometimes Used for Cooking
With Sauer kraut or Baked Beans
-"spare Ribs" Make a Most
Excellent Dish.

prepared by the United States Depart
ment Of Agriculture,)
The usual farm method Of cutting up
hog is to saw the ribs ON each side
If the backbone, take out the backbone,
and split the carcass down the mid
line. The ribs are taken out before
the sides are Blocked" Another
method is to split with saw or cleav-
er as near the mid line as possible.
Then divide each half into four parts,
lead, shoulder, middle, and hams. Re
move the leaf If this was not done be-
fore. Peel the leaf backward with the
ingers, starting at the front end. The
kidneys are In this fat.
Head.
The head is generally removed be-
lore the carcass is split into halves.
Gut about an inch back Of the ears,
making a complete circle around the
head. If the cut does not happen to
strike the atlas joint, twist the head
and 1t will yield. The latest part of
the head can be used for lard and the
more feshy parts may be used for
sausage or headCheese. The jowl is
sometimes used for cooking with sauer
kraut or baked beans.
Shoulder.
0ne-half the carcass should be placed
on a cutting table and cut up into the
various cuts. Cut off the front foot
about / inch above the knee and the
hind part the same distance above the
hook. The feet can be used to make
picked pigs feet or pigs feet jelly.
The shoulder cut is made between the
fourth and fifth ribs. Remove the ribs
from the shoulder, also the piece of
backbone to which they are attached
Cut close to the ribs In removing them
so as to leave as much meat on the
shoulder as possible. These are "spare
ribs" and make an excellent dish when
fried or baked. II only small amount
of cured meat is desired, the top of
the shoulder may be cut Off about one
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08

Interior Of Storage House Used for
Celery, Beets, Potatoes, Cabbage and
All Root Crops.
but this method Is open to the objec-
ton that 1t is hard to get the celery
out when the ground is frozen.
Another method Of storing celery, is
to excavate a pit 10 to II inches wide
to depth of about "a inches and of
any desired length; thoroughly loosen
the soil in the bottom or shovel In
loose top soil to form a bed In which
to set the roots of the celery, and pack
this trench with fully grown plants,
placing the roots close together with
considerable soil adhering to them.
Water the celery as 1t is placed In the
trench and allow the trench to remain
open long enough for the tops to be-
come dry. Unless the soil Is very dry
at the time of storing or extended warm
weather should follow, twill not be nee
essary to apply more water. Place a 70
inch board on edge along one side of
the trench and bank 1t with the sur
plus earth; cover the trench with
roof Of boards, straw ON poles, or corn
stalks from which the tops have been
removed, placing the stalks across the
pit with one end resting on the board
and the other on the ground; spread
over this light covering of straw or
other material which will pack closely,
and as the weather becomes colder in
crease the covering to keep out the
frost. Celery stored in this manner
will keep until late in the winter. This
method, because of its simplicity, is
recommended for the farmer and small
grower.
The unused pit Of permanent hot
bed may be utilized as a storage place
for celery by removing the surplus
earth and substituting a covering OF
boards for the sash. Store the celery
In the same manner as In the trench,
and cover the bed with any material
which will keep out frost.
Celery may be stored on the floor
of storage room, In the basement of
dwelling or In an outdoor storage
cellar. Take up the plants Just before
freezing occurs, with considerable
earth adhering, and set them on the
floor with the roots packed together
as closely as possible. II moderately
moist, the celery viii keep well under
the conditions found in most storage
cellars. Celery should not be stored
in the same cellar as turnlps or cab
bage. as 1t win absorb the odor of
these vegetables, running its flavor.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08

cooking. You win find that the meals
planned ahead carefully are better
meals and you will be surprised how
much you can cut your fuel consump-
ton.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08

The houses are usually heated with
steam or hot water or by means ID
fiues. Some growers depend on tina
heat of the sun, but this is satisfac-
tory only during the spring.
Lifting the crowns from the field
and placing them under greenhouse
benches, hotbeds or In cellars Is the
commoner method Of forcing. The
crowns are plowed or dug up late In
the fall when the soil is moist, so an
to have as much soil as possible adj
here to them. They are then left eD
posed In the field until frozen, whep
they are covered with litter or re-
moved to shed In order to prevent
alternate freezing and thawing, which
Is harmful. The crowns are stored in
cool cellar or pit and bedded az
needed to supply a succession %
shoots.
When ready for forcing the crowns
or roots should be brought to the ceb
lar or other forcing place and bedded
on two or three inches Of loose soil ON
the floor. The clumps should be piaee0
close together, the spaces between thu
clumps filed with loose soil, and the
crowns covered to the depth Of about
an inch. The soil should be moIstened
thoroughly and kept moist all the time
but never allowed to become drenched
For white shoots the light should be
excluded. When forced in the green.
house the space under the benches 10
utilized, and the light can be excluded
by boarding up the sides or hanging
old carpets, burlap or canvas over tho
openings.
For the first ten days after the
crowns are placed for forcing the tenn
perature should be kept rather low,
40 degrees to so degrees r. After this
period temperature Of 55 degrees IL
most satisfactory, although higher
temperature will not be injurious. A
temperature as high as rs degrees To
so degrees #. produces a rapid, soft
growth, while low temperature pro-
duces slow growth but gives shoots
of good quality.
In about six weeks after bedding
the cutting can begin and win con-
tinue until the crowns are exhausted
AS soon as the crowns become en-
hausted they should be removed and q
new supply put in. With little care
in timing the bedding OF the CROWNS
a continuous supply can be had an
winter.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
BUSINESS MEN SHOCK WHEAT
Sing @Where Do We Co From Here,
Boys7" as They Help Farmers
Save Crop.

prepared by the United States Depart
ment OF Agricuiturel
Sixty business men of Worland,
Wyo.. and the marching songs "Where
DC We Go From Here. Boysr are held
responsible Tor the expeditions shock
ing of 200 acres Of wheat near Wor-
land in one evening during the recent
harvest. In the afternoon a farmer
asked the county agent to furnish 20
volunteers. The county agent called
on the Alfalfa club. which had prom
ised to help out any farmer behind In
HIS work. and 60 men responded. The
farmers 100 acres seemed no job at all
to the enthusiastic sixty. so they be-
gan singing the song. When they I'm
ished singing tEo other farmers found
their wheat had been shocked. and
that town help had piled more grain
In the balance against the kaiser.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
sauerkraut Is In Season.

Attempts have been made to keep
popular the tasteful and popular dish
Of sauerkraut by changing the name
to Liberty cabbage. But If the rose
win smell as sweet by any other name.
so will sauerkraut taste as good to
many people whether its name be
changed or not.
The essential points to make
good kraut are the use Of mature,
sound cabbage, scrupulous cleanliness
throughout the process, and proper
care Of the surface Of the brine after
fermentation is completed.
In making sauerkraut for home pur'
poses the outer green leaves Of the
cabbage should be removed, just as
in preparing the head for boiling. In
addition, all decayed or bruised leaves
should be discarded and the core re-
moved. If an instrument for this pur.
pose is not available, 1t is advisable
10 quarter the heads and slice of the
part Of the core remaining on each
quarter, The cabbage should be
shredded by one OF the hand-shreddlng
machines sold upon the market for
such purposes, or. If one is not avail
able, the heads may be cut into thin
slices with a slaw cutter or large
knife.
The shredded cabbage should be
packed Immediately into perfectly
clean, water-tight receptacle, such as
cider or wine barrel, key. or tub. As
1t is packed into the receptacle add
salt in the proportion Of one pound Of
salt to forty pounds Of cabbage, dis
tributing Ii evenly throughout the cab
bage. Experiments have shown that
approximately two and one-half
pounds Of salt to each one hundred
pounds Of shredded cabbage give the
best flavor to the resulting kraut.
When the barrel or crock Is nearly
full, the cabbage should be pressed
down as firmly as possible and COW
cred with a clear board cover. Il IL
advisable, but not essential, mat clean
cloth be placed over The cabbage be
fore the cover is put into place The
salt soon extracts a considerable
amount OF the cabbage Juice from the
cabbage. and a sufficient weight Of
clean brick or stone should be added
to cause the brine to rise up to the
wooden cover. Set the container aside
until fermentation Is complete and
skim on any scum that forms.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
wheat yields as result of using catcl
Tops of clover.
Net Returns to Farmer.

wheat yields as result of using catch
:rops Of clover.
Net Returns to Farmer.
Where leguminous crop can be
properly harvested and fed to live
stock, and the resultant manure can
be returned In good condition to the
land, the net returns to the farmer
usually are greater than where the
crol is turned under directly as fer
hlizer. Factors which determine
whether a crop should be plowed I'M
der or fed are: ~ The richness and
physical condition of the soil, (2) char
Rcter of the crop at the time 1t is ready
to cut, (3) lack of live stock to con-
sume the crop. (4) the price of hay
and the local value of manure. The
problem of what disposition each farm
or should make of green cover crops
Is one for individual solution, as each
man must make his own decision In
this regard In accordance with his To-
sal condition.
A green-manuring crop should be
tnrned under at least two weeks before
the next crop Is planted. In blowing
down the catch crop, the furrow slice
should be laid slanting. at an angle of
20 to 40 degrees with the horizontal.
Directly after blowing, the field should
&c rolled thoroughly. as this hasteEs
lecay and prevents the drying out of
he soil.
The principal green-manuring crops
ahich are now in extensive use include
crimson clover, sweet clover. burr Glow
r. SOY beans, cowpeas. velvet beans,
fetches, Canadian field peas, and rye.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
HOW TO KEEP CELERY
IN SEVERE WEATHER
Place Enough Earth Around Base
to Hold Plants in Form.
Unused Pit of Permanent Hotbed May
Be Utilized as Storage Place by
Removing Surplus Earth
Keep Out Frost.

prepared by the United States Depart
ment of Agriculture)
Celery may be stored for a time in
the position where grown by placing
enough earth around the base of the
plants to hold them in good form. Al
low them to remain In this condition
until just before severe freezing oc-
ours; then bank the earth up to the
very tops Of the plants, almost cover
ing them, and as the weather becomes
colder cover the ridge with coarse ma.
nure straw, or corn fodder held in
place by means of stakes or boards,
The celery may be removed as needed;
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08

third the distance from the top and
parallel to 1t. The fat of the shoulder
top may be used for lard and the lean
meat for steak or roasts. II should
be trimmed up smoothly. The fat trim
mings should be used for lard and the
lean trimmings for sausage.
Middle.
The ham Is removed from the middle
by cutting just back OF the rise in the
backbone. Cut from the flank toward
the root Of the tall to an angle of
about As degrees. Loin meat Is thus
saved which would otherwise be
trimmed off the ham and used for
sausage. Remove the ribs from the
side, cutting rs close to the ribs as pos
sible. The loin and fatback are cut off
in one piece; cut parallel with the
back Just below the tenderloin muscle
on the rear part of the middle. Re-
move the fat on the top Of the loin, but
do not cut into the loin meat. The
lean meat Is used for chops or roasts
and the fat back for lard. The re
nsainder of the middle should then be
trimmed for bacon. If 1t Is a very
large side 1t may be cut in two pieces.
Trim all sides and edges as square as
possible.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
PROPER WHEAT SEED SUPPLY
Should BE Pure, Adapted to LEGALITY,
and Not Affected With De-
structIve Diseases.

Prepared By the United States Depart
ment Of Agriculture)
The principal questions In connection
With seed wheat supply are that the
'ariety shall be pure. well adapted 10
he locality, and the seed free from
loxious weed seeds and not infected
y destructive plant diseases. Home-
rown wheat should be used for seed
'hsrerer possible.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
STORING BEANS FOR WINTER
Pick Pods Soon as Mature and Spread
In Warm, Dry Place-Treat
Peas In Same Way.

Prepared BY the United States Depart
ment Of Agriculture)
Beans may be kept for winter 10
by picking the pods as soon as they
are mature and spreading them IN a
warm. dry place. such as an attic floor.
until the beans are thoroughly dry
Then shell and store In bags hung I'm
a dry, weIl-ventilated place untfR
needed Allow navy and other bush
beans to mature on the vines unffl n
maximum number Of pods are ripes
then pull the whole plant and cure N
Ike hay. After thorough drying THRASH
the beans and store as suggested above
Peas may be treated Ike bush beans
and stored n the same hammer. -
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
SAVING AND WASTING

Save by Using:
Dates, raisins, figs, to sweeten
buildings and cereals.
Fruit and nut corrections for
candy.
Honey, sirups, maple sugar,
and molasses in cakes, cookies,
and all desserts.
Less sugar In beverages.
Thinner sirups or no sirups in
canning.
No frosting unless made with
out sugar.
Waste by Losing:
Sugar dregs in coffee cups and
iced-tea tumblers.
Sugar leavings in cereal bowls
and saucers.
Sugar spilled In little lots in
cooking.
Sugar spent to make caramel
) for flavor or colorlng.
Good sugar spoiled in scorched
food or by careless cooking.
Pieces Of cake or cookies or
any sweetened dessert left to
be thrown away.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
HAVE ASPARAGUS IN
WINTER BY FORCING
Continuous Supply Of This Choice
Vegetable Can Be Had.
Rough Boards Are Used for Building
Walls Of House in Field and Cow
cred With Roofing Paper
Heat With Steam.

prepared by the United States Depart
ment Of Agriculture)
Crisp, fresh asparagus tips can be
obtained in a continuous supply this
winter by forcing. For a large supply
crowns of the plants may be forced in
the field or in hOthouses, while the
small gardener may bed few crowns
in the cellar to furnish tips for his
own use.
In building a forcing house over the
rows in the field rough boards are
used for the walls. These are covered
with a cheap grade of roofing paper
The roof is formed of hotbed sash.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
Housewives Are Urged to PraC-
tice Economy in Arranging
Meals for Family.
COOK entire MEAL IN OVEN
Compartment Vessel Which Enables
One to Cook Two or Three veae-
tables Over One Burner 10
Worthy Of Attention.

II Ia Just as much patriotic serv-
fee for you to save fuel as to save
food. War activities call for great
quantities of fuel in addition to the
usual demand. To make this supply
available every American must save.
A little thought in the planning of
your meals, with the saving of fuel in
view, will make 1t possible to save an
Hppreciable amount each day.
Utilizing the Flame.
For the woman who cooks with gas
or liquid fuel, many economies are
practicable. The purchase Of q COM
partment vessel which enables one to
cook two or three vegetables over one
burner is worthwhile economy,
since the gas from one burner cooks
the food ordinarily requiring three
burners. Or If you have a colander
or a wire basket that fits over an or
binary kettle you can steam such vege-
tables as squash, peas or carrots over
the kettle In which the potatoes are
boiling.
Remember that when the fame
spreads up around the side Of the
vessel you waste gas. Turn down the
flame after the boiling point Is reached,
for the potatoes will not cook any
more quickly In water that Ia boiling
fast than In water that Is boiling
slowly.
The greatest amount Of gas wasted,
however, Is by the indiscriminate use
OF the oven. Too often the oven is
lighted to bake a single dish wSen by
little careful planning the whole
dinner can be baked by the heat ex-
pended upon one dish.
Three Fuei.SavInu Dinners.
Here are three dinners planned to
utilize the heat Of the oven to the
best advantage, all the hot dishes Of
which may be baked at the same time.
I.
Peppers stuffed with Rice and Cheese.
Baked Potatoes. Baked Onions.
Corn Dodgers. Butter.
Sliced Tomatoes.
Baked Cocoanut Custar6
n.
Roast Beef with Drowned Potatoes and
Gravy.
Baked Whole Tomatoes.
Fresh Celery.
Bran Biscuit. Butter.
Apple Betty.
IN.
smothered Veal
Glazed Sweet Potatoes.
Baked Corn. Pickles.
Bread. Butter
Sliced Fresh Peaches OF Baked Dried
Peaches.
Oatmeal Drop Cookies
II may not always be convenient to
have such q baked dinner, but II you
do light the oven to bake cake or even
quick bread, think ahead far enough
to have some sort Of fruit or pudding
ready to put In the oven for use at .
later meal. II such care Is used 1t
may prove better economy 30 make
freQuent use Of the oven.
save Time 40 We'll Nc Fsfei
Another way to save fuel l. the use
Of the fireless cooker FOR meat. cereals.
and some vegetables. The main point
m the conservation OF fuel IN cooking
n planning ahead how to make the
best use OF the smallest amount OF
fuel A meal cooked with the aid Of q
areless cooke must b planned ahead.
Ger time Is required for this ype Of
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08

Where fowls are yarded or kept On
certain plot Of ground on the farm.
this ground should be plowed OF spaded
and sown to some green stuff. such as
rape, wheat or oats.
The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-08
Ham.

All rough and hanging pieces Of meat
should be trimmed from the ham, The
ham should then be trimmed smoothly,
exposing as little lean meat as posi-
bic. because the curing hardens 1t.
All lean trimmings should be saved for
sausage and fat trimmings for lard.
The other half Of the carcass should
be cut up in similar fashion.
After the carcass has been cut up
and the pieces are trimmed and shaped
properly fer the curing process there
are considerable pieces Of lean meat.
tat neat. and fat which can be used
for making sausage and lard The fat
should be separated from the lean and
used for lard The neat should be cut
Into convenient pieces to pass through
The gzzs0<.
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1918-06-11
Program 10 Be Used
in Flag Day Observance

Tho state council Of defense has is
sued IN appeal ~ heads Of local indus
tria! plants for n general "hscrance OF
Flag Day" F'rmiay Of This week.
\ program ~ outlined ami four minute
men nrr urged In "o-nrrTHt" in "bserr-
ing the da: N the lag plants of this
district.
III" program suggested follows:
!. Euglr ruil---Eally /" Flagstaff.
:" Flag raising. As Tag rises. rho
Slar-$pnnGlrd Ennn"r" should h" sung
either as sol" "r IN unison.
3 SalrIlr |" the flHd Hri pl"dG" OF
nIlrr!au,... Ito hr given either ~ S"nf:.
chant or spoken w"rks) ! pi"dG" al
.lrgiance tn ny flag. and IN IN" republic
for which II stands. uu" nntnn IN
dIvisillr with Liberty and Justice for
all =
/. Americans creed: IT" h." said in
uuiS"u.b
Il h.ll,V" IN ;i.c TINTED states OF
America rs Il government e: tn" people.
rs III" people. COR The n"nr!": Whose just
powers ar" derived from I'll" consent at
III" governed: a democracy in republic;
n sovereign nation uf many sovereign
states: perfect onion. on" md inS"pa-
rahI" rstnhiiSh''! upon 'h"s" principles
hf Freedom. cTiatItr. j"Gti"" and hu-
manitv for which American patriots
sacrificed their liv"s AID fortunes.
Il ,hN"frr". h"lirvr II is my duty TO
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1918-06-11
Food Administrator
Orders All Dealers
TO Obtain Permits

The manufacturers %: rr"HdciS III
ihr rullnw;n. list are requested. 10 90
hermit blanks a IN" offices OF tne
Food Administrator. in the National
Eank oc West Virginia building III
this city:
beverage" s!rupS. candies, cereals
chewing .um. cocoa ana Chocolate
condiments. ruufcciiunS. Gavnrin" az
tracts. invrrr sugar. sIrnns. soda wa,
Ter. soft drinks. SWEET pickles anu
wines.
TIL. neglect 10 fill "ut The hE1nA
and send il in might result III IN"
withdrawal OF their hermit Tor l?i'.
or arrested for boarding IHes'
blanks have been sent IN wh"l"SAi'
"rnrrrs throughout this state. ana
ihrv ar. distributing them 10 &r"ccrS
and dealers wherever possible. Some
dealer: who have plenty Of sugar LOT
;hrir customers think shat !hry 40
moi have, To report. hut III" F"nT Ad'
r,iu,sIratiun must have reports from
EVERY one. whether they hay" enough
ar are shnr,. This applies 10 every
body manufacturing The goods ~ 'H'
list above.