The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1922-02-02
FACTS WORTH KNOWING

TEST WEIGHT PER BUSHEL:
damaged kernels and other classes of
wheat present, are among the factors
determining the grade in which
sample Of wheat belongs, says Exten-
sion Circular 8, Wheat Grading for
Schools" published by the North Da-
kota Agricultural College. The cir
cular gives methods and instruments
used in grading wheat land is free
upon request to the college.
EXERCISE FOR THE gifts and es-
pecially the old sow is necessary if
filters of strong, healthy pigs are to be
expected. In many cases the exercise
must be made compulsory. In winter,
where possible, have the bed Of the
brood sow quite distance from the
feeding and drinking places. There
is no one factor so necessary to the
welfare of the brood sow and her
future litter as an abundance of exer-
else. Water the sows at least twice
daily, with water warmed to take off
the chill. .t-
SOAP SUBS, TO CONTROL most
effectively the scale insects which
frequently cause considerable damage
to house plants, must be stronger
solution than ordinarily used. The in
sect may be found beneath the scale
on the plant. By reason of it's tiny
stout beak, the insect obtains it's food
from the interior of the leaves. Be-
cause of this manner of feeding, scale
insects are most difficult to control.
Soap suds to be effective, must carry
one ounce of soap to two and one-half
quarts of water. The usual size bar
contains about 10 ounces. Any good
quality Of soap, such as Ivory, does
very well. The soap should be cut
into small pieces, dissolved by boiling
in water, then diluted to the required
amount. Infected plants should be
washed with the soap solution Only
where thorough application has been
made. will all the insects be killed.
Often it is necessary to supplement
this treatment with picking off the
larger by hand.
TO INSURE NICE WHITE LARD,
skin the lard stock. Cut off any strips
of lean meat and use them in the
sausage or head cheese. Grind the
lard stock if you have power grind
err. Use one pint of water and from
ten to twenty pounds of lard stock as
a starter. Use wooden laddle and
keep the lard stock we'll stirred. When
boiling good put in the rest of the
stock, fill up the kettle to within five
or six inches of the top. Keep STIR
ring the lard so the cracklings will
not stick on the bottom of the kettle
and burn. When the water boils out
Of the fat, and when the cracklings
rise to the top you may be sure the
lard is done. Use thermometer and
have the final temperature 265 to 275
degrees. There is great deal of
water in the lard stock and if this is
not boiled out so it is dry the lard
will not keep. Sometimes people OBJ
ject to the "dirt'' or the fine dust-like
particles that will even go through the
strainer cloth. This is not dirt, but
fine particles of protein that settle to
the bottom as the lard cooks. While
the lard is cooling stir it once or twice
until it is all milky, then it will set
up smooth and these particles will not
settle to the bottom. Stirring the
lard while cooling whitens the prod
uct. If you will add a tablespoonful
Of soda to the lard just before it is
finished that will tend to dissolve those
fine particles.
Don't throw the cracklings away
Cracklings make fine shortening for
corn bread and can also be used for
other shortening. Put them into a
can and they will keep for six months.