davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1918-10-17
Food Value of Nuts

Tn connection with the campaign for gathering nut shells for gas masks, 1t should be borne In mind that nuts are
 among the richest and most wholesome of our foods. Wherever possible the kernels of Nthe native nuts should be added to the home supply of foods The hard shells, not the husks. of black walnuts, butternuts. hickory nuts, Persian (English) walnuts. Jap- anese walnuts, and the seeds of such | fruits as peaches, plums, prunes, april cots and olives are exceedingly useful | in the making of carb on for gas masks. Tiie shells of oceans and almonds can not be used.
 | seven pounds of hard nut shells, or
 260 peach pits. will make enough car lon for one gas mask. Thousands of tons of coconut shells and shells of conune nuts from tropical America, and carloads of fruit pits from the Pa cifc coast are being used. Still the sup ply is not sufficient
 Nuts which cannot readily be cracked, those which have become stale with age, or those which have failed to develop plump kernels should be turned over to the Red Cross. Black walnuts and butternuts which are not to be
 cracked may be sent in without re- moving the outer husk. Arrangements
 Of gathering and shipping nuts, nut shells and fruit pits can be made
 through the local Red Cross.
The Birmingham age-herald., 1918-10-17
Good Sh0rtcakes

Barley Shortcake-One cup liquid, four sugar, one teaspoon salt, six teaspoons baking powder, four cups barley.
 Corn Flour Shortcake-One cup liquid, six to eight tablespoons fat, one table spoon sugar, one teaspoon salt, six tea spoons baking powder two and two thirds cups corn flour
 Rice Flour Shortcake-Follow directions for corn flour, using two and one-fourth cups rice flour instead of corn flour.
 Barley-Corn Shortcake-One cup liquid, six tablespoons fat, one tablespoon sugar, one teaspoon salt, six teaspoons baking powder, two cups barley flour, one and one-third cups corn flour
 Barley Oats Shortcake-Follow direction for barley-corn flour, using one and one half cups rolled oats ground in food chopper instead of the corn flour.
 Corn-Oats Shortcake-One cup liquid, four tablespoons fat, one tablespoon SUI gar one teaspoon salt, six teaspoons bak- ing powder. one and one-third cups corn flour. one and one-half cups ground rolled oats.
 The same weight of flour is used in each recipe-the measures differ accord ing to the kind of flour used. All meas urements are level Mix dry ingredients, cut in the fat and add the liquid. For individual servings, place dough on slightly floured board. pat to three fourths inch thickness and cut as for bis- cult. If large shortcake is wanted. place dough in well-greased biscuit tin and pat to desired thickness.
 These shortcakes are light and tender An egg added to rice or corn flour makes a softer dough- The slightly acid taste of barley may be overcome by using one fourth teaspoon of soda dissolved in one c1ip of liquid. The flavor of oats and corn is especially good. The shortcakes made from corn or rice flour are very white and flaky and similar In appear arce to wheat flour.
 Do not split these cakes, as they crum- bIe easily. Pile strawberries or other fruit on shortcake Add whipped cream, if desired, and serve. These shortcakes can be used instead of pie crust in a great variety of desserts.
The Birmingham age-herald., 1918-10-17
Chopped vs. Ground Feed

The following is published in reply to an inquiry concerning the relative merits of chopping and grinding alfalfa:
 So far as we have been able to dis cover there are no practical differences in the feeding value of these two forms of alfalfa. Bulletin 164 of the Nebraska experiment station. lately published, re- cords results from feeding chopped alfalfa, which are as favorable as could possibly be expected The data in- dicates that chopped alfalfa had a somewhat higher feeding value pound for pound than wheat bran. Other ex- perimental evidence has pointed out the high nutritive value of chopped alfalfa and has seemed to give ground alfalfa no preference over it
 It must be remembered that alfalfa is a roughage and that grinding it ever so fine will not make concentrate out of it. With animals which have so poor teeth that they can not thoroughly mas! ticate their feed. there Is undoubtedly some advantage in grinding the feed fine. This, of course, would apply to alfalfa. With animals which have good teeth and sufficient time to masticate their feed, however, we believe that animals secure fully as much nutrition from chopped alfalfa as from finely ground and that fine grinding will in no degree increase the digestibility.
 Henry and Morrison make this state ment on this point: "In case he (the stock man) desires to mix hay with heavy concentrates the material may readily be cut sufficiently fine in a silager cutter r"-Hoard's Dairyman.
The Birmingham age-herald., 1918-10-17
The Speed of Animals

He is "slow as an OK as fleet as a deer" as fast as horse, or as swift as an antelope"
 How many times have you heard these expressions which bring to mina the question, How fast do animals mover" Few know just how fast or slow they are but an interesting com putation by scientists is designed to throw light on the matter.
 A riding horse covers 40 inches while walking, while at . jog trot 1t covers II feet in a second. The two minute horse, A feet in a second. The ieisureiy OK moves over only two feet second when hitched to a wagon and about 2o inchs when attached to blow. The elephant, which can pull more than six horses moves only about four and one- half feet second. and running as rap idly as it can Is able to travel but lS feet a second
 The lion is claimed to run faster than the swftest running horse, which IS from so to 100 feet second, according to the country throuEn which It IS compelled to travel.
 Some claim hare can travel at tho rate of 90 feet a second. while others claim it cannot travel moret han hair that distance. All deer are speedy ani- mals A roebuck has been known to cover "A feet a second when pursue" by dogs The giraffe is said to pass over the ground at the rate of about 5u feet second, while the kangaroo GOV CTS 10 to II feet second. A tortoise five inches long makes about a half inch a second.
The Birmingham age-herald., 1918-10-17

For the most successful growth of al- falfa, clover. beans peas and other leguminous crops, the proper kinds or bacteria should be abundant in the soil. When new legumes are grown for the first time in locality the soil should be inoculated with the proper bacteria by artificial inoculation. In some regions soils are already supplied with the prop CT soil organisms: for example, in many southern localities artificial inoculation for cowpeas is unnecessary and in sec tons of the middle west bacteria which thrive on the roots of clover and alfalfa are already present.
 Artificial inoculation can be accom- plished by spreading soil from we'll established field, where the particular legume which is to be grown has been successful upon the new land to De planted with that legume, and also by the use of pure cultures of the proper bacteria The United States department of agriculture is prepared to supply enough of the pure culture to inoculats
 one bushel of. seed, and this culture can
 be obtained in bottles which contain complete directions for use. Application
 blanks for these cultures may be ob- tained from the department at Washing ton, D. c. Pure culture can also be ob- tained, either free or at small cost, from Georgia department of agriculture, At lanta, Ga.
 Too much attention cannot be given
 to the preparation of the field for legum- inous crops In a well-prepared seed bed the young plants get the best start and the necessary bacteria will thrive. Your soils hinder and often entirely prevent
The Birmingham age-herald., 1918-10-17
ALABAMALEADS IN PEANUTS

Recent government reports place Ala bama at the head of the list in the pro- duction of peanuts. This crop, once used only for hogs. is now sold not only
 to the bills for oil purposes, but also to
 the confestioners who use thousands of tons for candy and peanut butter They
 have found that no finer peanuts grow
 than the small white Spanish of Alabama
 and Georgia, and the markets are every
 where calling for them. But before Ala.
 bama farmers can supply this demand
 they must learn to prepare their pea
 nuts to meet the requirements of thi best peanut trade. says Dr. J. J Watson, marketing specialist of the Alabama ex- tension service at Auburn.
 In the first place. the peanuts should
 be absolutely unmixed. Oil mills buy
 ing only for oil can use the mixed nuts
 at a slightly reduced price. but the sell. CTS and cleaners absolutely refuse to
 buy where any mixture at all is found
 This is due to the fact that before the shelled nut can be sold to the eonfec-
 tioners all mixed varieties must be care fully separated by hand, With the pres ent prices of labor this is too expen- sive. As a result many buyers in the state have already found that careless
 ness in this matter has made 1t diff cult to sell what would otherwise have
 been a good lot of nuts, and any farmer bringing in 8 mixed lot may expect a lower price.
 In the second place. the peanuts should be dry and we'll matured. This means that they should be carefully stacked in small. well-rounded stacks and allowed to remain at least four weeks before picking. Under no circumstances should they be cured by windrows. The stacked
The Birmingham age-herald., 1918-10-17
Specialists Visit State

Mr W. R. sBeattie of the states re- lations service, Washington, D. C., spent part of last week in the peanut sec ton of Alabama for the purpose of as sisting the extension service at Auburn in planning some effective means Of im- proving the harvesting and marketing of the peanut crop this year. MT. Beattie states that the small white Spanish is the one most in demand both for oil and confectionery purposes. and urges the farmers not to mix their crops but to stick to the small Spanish for mar ket and the runner for grazing with hogs.
 Mfr Beattie was accompanied by MT. William c. Hall, also of the states rela- ton service, but interested primarily in the marketing of farm products. Both these gentlemen are enthusiastic over the possibilities of the peanut industry in Alabama, provided the farmers learn to handle the crop properly, but Doth insist that the present methods of curing in windrows and picking before the nuts are dry will ruin the market for Ala bama peanuts.
 MT. Hall is spending a few weeks in the state. dividing his time between MT. E. J. Hancock of Greenvile and Mir J. J. Faulk of Geneva, both of whom have been recently employed by the Ala bama extension service at Auburn, to assist the farmers in handling the peanut crop this year. These gentlemen are working in connection with the division of markets of the Alabama extension service at Auburn. and will be glad to assist any farmer who desires to har- vest and market his crop to the best advantage Both these men have had practical experience in the growing and marketing of peanuts and should be of rreat service to the farmers of the state.
 Anyone desiring further information should correspond with either these men or with Dr. J. J. Watson, chief division of markets, Auburn Ala.
The Birmingham age-herald., 1918-10-17
Bordeaux on Potatoes

A model Bordeaux mfNing and filling station, with the raised platforms and barrels made in miniature form, was one of the most attractive features of the Interesting fair exhibit displayed by the local county agent at Waterville. The model showed clearly how Bordeaux mixture should be made, and other parts of the exhibit testified to the success Of the use of this mixture in spraying ro- tatoes for blight Good results are re- ported from the potato spraying demon strations which have been held in vari us parts of Maine. and many pron;- nent growers who have carefully fol- lowed direction in mixing and applying their Bordeaux are now very -enthus- iastic over the results they have obtained. County agents in the Maine potato growing districts are assisting in se- lecting home grown seed potatoes. All diseased and weak hills have been pulled from the seed plot during the growing season and all varietal mixtures clim mated, and the growers are now going through. digging by hand, and saving seed from only those hills that show a good yield and good tuber true to ftyOo.
The Birmingham age-herald., 1918-10-17
Calf and Mothers Milk

We are beginning to question whether after all It pays in the long run to rob the calf of its mothers milk and try to raise the future COW on white wash and sawdust or, to express it with a little more moderation. to try to raise the calf on separator milk and patent foods
 Certain it is that the calf will keep healthier and grow into better COW, CT bull if given whole milk, at least as part ration in the opinion of c. H. Cover. Colorado. Dairymen have fig ured it out to their satisfaction that whole milk is too valuable to feed to calves and from the standpoint of im-i mediate returns. these figures don't lie. But if we could in some way estimate the ultimate loss in calves that die from this treatment the depreciation va1ue of mature animals that have been stunted in their growth and the price fiat must be paid for milch cows, 1t might look different. Is 1t not case of .saving at the spigot and losing at the bung?'
The Birmingham age-herald., 1918-10-17
Choice of Dairy Sire

At present the demand for good dairy cows is so great and the opportunities for profits in the future from dairy herds are so many that farmers are feeling the call for more and better cattle. The first question is, what breed of cattle will be most profitable? This question must be definitely settled, and only pure bred bulls of that breed used. I say a pure-bred bull, because such an ani- maj has been bred along dairy lines for so many generations that high produc- tion is more sure to be reproduced in the calves.
 After, deciding upon the breed, | would place considerable attention on the pedi- gree of the bull to be purchased. As breeder of Holsten Frieslans, want bull that is line bred that is, one whose ancestors are from the same Holstein family, since in this way valuable fam fly characteristics are more surely pre- served The records of the dams and granddams can be determined by looking up their advanced registry records; ana in the same way it can be learned II the sire of the bull to be purchased has produced sons whose daughters have proved to be high producers
 The pedigree is not everything. one does not desire a high pedigreed runt for a herd sire. While it IS lmposslple for everyone to own show ring Win ner an animal of good conformation should be selected.
 Above all, he must possess strlctiy masculine appearance and show apun- dance of health and vigor. Vigor IS ap- solutely necessary, as it, denotes plenty of-life and energy It is the healthy, well developed bull with the oackins of a long line of high producing cows that win give his heifer calves the aoii- itv to produce milk and cream in large and profitable quantities.
The Birmingham age-herald., 1918-10-17
One Girls Record

The President has said that women in this war have mot only done what they have been asked to do and done have shown a power to organize for do. ing things on their own initiative which is quite different thing and a very much more difficult thing
 This is the story of how one college girl of Minnesota showed the power to organize a piece of war work on her own initiative.
 It all happened because this girl could not bear to see some vegetables rottinr in her mothers war garden. To ba sure there were not many, but even SO they weighed heavily upon the girls con science.
 Isn't there any way of saving them ?' she urged. But her mother shook her head
 We have all we can possibly cal and put up for winter she said There is no one to give them to, for all our neighbors have their own war gardens and we haven't large enough surplus to market.
 Most of the neighbors were in the same predicament Vegetables were daily go ing to waste in their gardens, a few tomatoes here. few beans there; mol enough to save they said. In her mind eye this girl could see the few vege- tables going to waste in each garden piled high into one pile, and she knew this was worth saving.
 So, she started out to save it. She made an agreement with those who had war gardens that every Tuesday and Saturday they should let her have theii surplus garden produce, no matter how small it was.
 r This surplus she took in her auto mobile to a part of the town where the people had no war gardens and could not afford to buy fresh vegetables al the current market prices. Here she sci up her own curb market, selling direci from her automobile and at prices these people could afford to pay. This money she returned in the form of Thrift Stamps to the owners Of the gardens
 With this small beginning really big project was started. Other girls in the town with time and automobiles at their disposal were soon enlisted in this work of collecting small quantities of surplus produce from war gardens and dispos- ing of it i'll the same way.
 A small canning kitchen was set IT in the center of town and to this the girls took the vegetables each day that they couldn't sell and Girl Scouts canned them. The canned produce was sold al cost to those who would not otherwise have had the opportunity to lay by much canned food for winter
 Like most successful projects, this one spread and soon in nearly all the sur rounding towns similar free deliveries were established, so that the few beets that might have been left to spoil in one garden and the quart of peas that might have been wasted in another were all saved; and in addition the sale of thrift stamps was materially increased
 This is the record of one girls work to conserve food this summer Wha' is your recod?
The Birmingham age-herald., 1918-10-17
Some Good By-Products

Those who have known how good some of the sp-called by-products of meat are do not hesitate to use them. Of course we all realize that when We have steaks and roasts we can also buy hearts and livers. Tho United States food ad- ! ministration suggests that these should ' be used more freely in order to save | the staple cuts.
 | Hearts-Wash the heart, remove veins. arteries and clotted blood. Cook slowly | for about three hours Ga fireless cooker | may be used). Slice and serve with | horse radish saurce or tomato sauce | Use stock in which hearts are cooked. | Liver-Liver should be parboiled for five | minutes, after which it may be drained ! and veins removed. It should then be l Drowned in fat It may be served with some special sauee-highly favored. Pigs Heads-Pig's heads can be used for head cheese. Dress one hogs head or half a head. if smaller quantity | is desired Remove any excess fat. Cover | the remainder with water and cook slow ! ly until the meat falls from the bone. Season the water very highly during l the cooking with salt. celery salt. onion , salt, bit of bay leaf and bit of onion- | Take from the stock and concentrate the stock to one-half it's original volume. Cut the meat in small pieces. some or which may be reserved for scrapple. Re heat in the stock. Put in mold to 1 ccol and set.
 Praised OK Joints-Cut OK tail at joints. parboil five minutes, wash thoroughly, dredge with flour and saute in fat uo which has been added a sliced onioft
 until we'll Drowned. Add one-fourth cup flour. two cups each brown stock, wa ter and canned tomatoes, one teaspoon salt and one-fourth teaspoon pepper. Turn into an earthenware pudding dish, cover and cook slowly three and one half hours Remove OK tail. strain
 sauce and return OK tail and sauce td oven to finish cooking. Add two-thirds cup each carrot and turnip parboiled m boiling salted water five minutes. AZ soon as vegetables are soft. serve
The Birmingham age-herald., 1918-10-17
CURING MEATS THE HOME WAY

to most insects. It gives a desirable fla vor if the proper wood is used
 Smoke Houses-They should be s to lU <feet high to give the best results Ven- tilation to let out the warm air should be provided at the top of the building. Hard woods are best, ranging in the fol- lowing order: Hickory, thorne apple. alder, willow and maple. There is too much turpentine in fir Wild cherry and oak contain too much tannic acid.
 Keeping of Smoked Meats-Wrap in pa- per and place in flour sacks which have previously been soaked in strong brine. Keep in cool dry place, or hang with out wrapping in box frame which has been covered tightly with Ncheesecfoth to keep out all insects. It should be we'll ventilated and dry to prevent molding.
 Smoking--In cool weather keep the fire going until meat is finished; if not. meat freezes and it does not smoke on the inside so well. In summer. smoke intermittently. Have as little blaze as possible
The Birmingham age-herald., 1918-10-17

nuts cure better. shrink less and bring a better price. The whole peanut mar ket is depressed just now because of the presence of 8 lot of nuts left in windrows and brought to the market half cured. Many have spoiled in stor- age for lack of a market.
 CAREFUL STACKING
 Careful stacking and curing should be followed by careful picking. The food administration requires everyone operat- ing peanut picker to keep the reclean- CTS attached and not to leave them off. as they did last year No one wants to pay freight on trash and sticks, and any mill will pay a higher price for a clean lot of nuts than for trashy lot. Farmers. therefore, should see that the pickers are made as efficient as pos stble so that they may bring to market only peanuts that are clean. In this way only can they hope for a profitable market
 Finally, every farmer should insist that his peanuts should be bought according to grade No one now expects as much for No. hog as for one grading No. 1. Neither should the man with low grade of peanuts expect as much as the man with the better grade. Mills and buyers everywhere say they expect to pay more this year for the higher grades. So, if you want a good price for your peanuts this year remember the follow ing:
 l. Keep all varieties unmixed. ?. Don't harvest till well matured. 5. Stack in small stacks: don't leave in windrows; allow four weeks for cur ing.
 f Have them picked clean 5. Sell according to grade and insist on higher price for the better grades.
The Birmingham age-herald., 1918-10-17

Cullman county has recently had a
 campaign looking to the increasing or hogs, wheat and poultry in the county. The campaign was under the leadership of John A. Chancellor, county demon , stration agent. He was assisted by c. M. Mauldn, district demonstration agent
 Miss Ella Mae Massey, county home dem- oEstration agent, and Prof. G. s. Tenn pleton, of the Alabama extension service at Auburn.
 Messrs Mauldin and Chancellor urged the sowing of more wheat, and gave specific information as to the best meth- ods of preparing the ground. fertilizing the crop, planting, etc. In her talks on poultry Miss Massey urged that the aver
 age farm flock be increased to at least
 100 hens, and that houses sufficiently tight be built to keep them out of di-
 rect drafts, as this is what often causes trouble with chickens. She also urged
The Birmingham age-herald., 1918-10-17
"Watering the Milk''

The aged joke about the milkman who was wont to increase the product of his cows by frequent manipulations of the pump handle has served It's day, and it is hoped that no basis for it exists. But it is still true. and always will be true. that the milking COW re- uuires plenty of water. The water, how ever, is given to the COW, and Is not administered directly to the milk
 Stale or impure water is distasteful to the COW. and she will not drink enough for maximum milk production Such water may carry disease germs and make the milk unsafe for human use or. be dangerous to the COW.
 In cold weather, when cows are sta bled most of the time, they snould pc watered two or three times day unless arrangements have been made to keep water before them constantly. If pos sible, the water should be 10 or ~ de- rrees above the freezing point and should be supplied at practically the same temperature every day.