The Nonpartisan Leader Newspaper, June 1, 1916, Page 14

Ty : ast week we started a discussion on rural sanitation, our aim being - to take up different phases of the problem from week to week. We made several suggestions regarding the dis- posal of household garbage. I wonder if any have improved the method of garbage disposal since then. i I also wonder if any have tried some other method that has been simple, san- itary and worth telling about. each women to feel that this page is hers and that she is doing us a favor and helping her neighbor when she sends in any plan that she has tried with success. Whenever a picture or drawing can e e be furnished to illustrate we will be glad to have that too, as a picture always makes a mater clearer and more easily _ understood. 1534 This week I want to discuss. the dis- posal of barn wastes. Most. every far- mer uses the barn wastes for fertilizer and that is surely the best and most economical use it can be put to. The only draw back .that it is in many cases left around too long on the prem- ises before being hauled to the field. There is no place on the. farmstead where flies will breed faster than in this selfsane manure pile. If we could keep it covered or use it in the field immediately it would be a great help I. want A Well Kept Farmhouse Yard. toward making the farmyard a whole- some, sanitary place. ' One farmer I know has a covered box on the wagon he uses. He drives this right thru the stables and barns to collect the manure and then covers the wagon till the box is full, when he hauls it to the field. Experts say that the best part of the fertilizer is washed out of this refuse when it is left in an open pile to be rained on. So there is a double gain by hauling it to the field immediately—namely it is a richer fer- tilizer and it does away with another place for flies to breed. Another method is to have a shed or inclosure at the end of the barns to keep the refuse in till it is full, but this necessitates an extra handling. This box or shed must be kept closed or it is of no value. dug instead of the shed and a cover made for it. The pit would be less expensive though perhaps a little less convenient to get emptied. Most of the improvements made for sanitation on the farm cost but little time or money and they make-the entire family healthier and therefore happier. Usually the expense of making the sur- roundings sanitary is far less than the doctor bills incurred by living on dirty premises.’ Meat Supply the matter of a meat supply on the farm that is several miles or more from town is a serious problem. “Where there is no ice, meat cannot be bought in quantity, as it will not keep. It cannot be butchered to advantage by the individual for the same reason. Most people are tired of the salt pork that has been on the table so frequently all winter and crave fresh meat. This problem has been very nicely solved both in our state and others by people who felt this need. Several fanilies get together, about twelve, and they form what is called a ‘meat ring, and agree on a plan to be carried thru. * One plan that has been tried is to have each member furnish a beef in turn and one man (the one that can do it best) does the butchering. Then each family gets part of the animal and the one in charge keeps track so the good parts and the poorer parts are equally -divided. - The man who does the butchering gets his meat for his work and trouble. Each farmer comes after his sgpply on a cer- - A CHURCH SOCIETY Mrs. Martin Explains = Her Experience " and Suggestion, - 3. s soon as the weather gets warm Women’s. Page Editor, Nonpartisan Leader: =~ . i ; My letter seems to have raised many . questions in our editor’s mind. In the ~ etter in question, the number of words ‘beeing limited, I could not express my- ‘self fully, and take this means to do. so. ' That letter was written from personal experience * in - my girthood home in ‘southérn Iowa. ''There a existéd . whi ed a ha “Grange society tain day of each week as agreed upon. Another plan is to have one man but- cher and each fanily pay a nominal price per pound for meat, and that money is used to buy the animal for the next week. . This is convenient for fanilies that are not of equal size as the large family can buy a large amount and the smaller one a lesser amount. The meat’'ring means that the meat is fresher and nearer at hand and only one man’s time is spent butchering in- stead of the time of all. A good place to start a meat ring or a’ number of them would be ‘in the farmers’ clubs. Groups that live some- what close together could form a- circle and ‘the 'meat rings could be operated in connection with the club. I had- the personal testimony of a family in one of our northern counties that has belonged to a meat ring for nine years and the women of the family said it was the -most satisfactory ar- rangement they had ever made both for economy and convenience, and that she would not give it up for anything. -This one was kept up the year round. - from town. A church society was also there. By “church society” I mean a company of péop}elkeeping‘up church ° services. R In ‘this instance most ‘of the leaders were ‘church - members -holding their: membership in the town but attending - the church services in the Grange Hall. There was no organized church there, it being church. ; < z ey , The trustees of the Grange control- led the use of the building and church' services of all kinds, and anything else good ‘that came along was allowed the . use of the building. ~Dances were ot = Seanite . PAGE FIFTEEN OMEN’S | i EDITED BY MRS. M. M. HOLLIS - Farmyard Sanitation .this to be successful. A shallow pit may be merely a branch of the town Dear Friends: you an open letter at this time. week. explain the manner of judging them. 22 were for cakes and cookies. ones that are used most often? the substantial part of the meal. come. would not be best. Yours for the cause of the home, - allowed but we young people had many good times there at entertainment, social, ete., such good times that any affair we had there called out a full house. In one paraghaph of our editor’s remarks, the idea of a union church of all creeds seems to be advanced. I do not think such an arrangement would be a success, at least not an organized church, but people from several protes- tant denominations without church services of their own night unite in their desire to have some kind of church services, the nearest available minister preaching there and having a union sunday School. I have known several instances like Of course preach* ing on any particular creed was left out. : I hope I have made things plainer. . I thank you for my prize check.— MRS. S. J. MARTIN. | RECIPE EXCHANGE l (We wish to conduct a recipe ex- change section, and for this dl:apart- ment we wish all our readers to send us accurate copies of their best recipes, that they may be printed for the advantage of = others. Every woman has some recipe which she is sure is pleasing and which gives her- self, her family and her friends pleasure. Send that one in and let all the women use it so that the circle of pleasure will be greater. The Leader will print the two best recipes ' received each week and will pay 50 ger;ts each to those who send them in. HONEYCOMB PUDDING 1% cup butter 1% cup sugar % cup milk Y% cup flour -1 cup molasses 4 eggs .1 teaspoonful soda Mix sugar and flour together; add the molasses; warm-the butter in the milk; then .add the eggs, which must have been well ‘beaten; lastly put in 1 tea- spoon of soda dissolved in a little hot water. Stir well together and bake one- half hour in buttered ‘pudding dish. Serve hot with sauce. To make the sauce beat the whites of two eggs and %- cupful of “powdered sugar to a stiff froth; add a little wine or lemon juice. I have made this pudding many times .. Fargo’s Only Modern Fire Proof Hotel TO THE READERS OF THE WOMEN’S PAGE. As I have several matters to bring before you I thought it best to write In the first place I wish to express my thanks to all who have helped make this page a success by sending in recipes and suggestions, and I hope the number will grow from week to I also want to say another word regarding the recipes, that is to They are judged from the standpoint of seasonableness as well as accuracy. This week I received 28 recipes and I realize that these are things we first think of when asked for a recipe, but are they the most usable or the I think we need more good ways of serving From now on we are going to have certain classes of foods featured each month, as, for June—ways of preparing vegetables, etec. give each of us a better idea what to send and most likely give us a better collection of recipes for everyday use. you can’t all receive prizes, but if you do not get a prize one week send another recipe the next week and keep on sending and your turn will surely I wish we might print three times as many as we do but think that We are very anxious to have all kinds of suggestions from our readers and any time you can write us on any household problem or on anysubject pertaining to women’s work feel free to do so, as we will welcome it. 90000000000000000000000000000000000003000000000000000000 This will Another thing, of course you know MRS. M. M. HOLLIS. and find it very good—MR. F. J. REVIER, York, N. D. SOUR MILK FRENCH TOAST Make a batter with one-half cup sour” milk, one egg, one-half teaspoon salt, one-half teaspoon soda, one teaspoon sugar and about two tablespoons flour, enough to make a thin batter. Dip slices of bread in the batter and fry in bacon grease or pork fat. This is very nice to serve for breakfast in place of pancakes.—MRS. M. J. EITREINE, Braddock, N. D. Above are the recipes to which prizes have been awarded this week. Below are two others of unusual excellence which are printed in order that our readers may have the benefit of them and for which we thank the contributors. SALMON CROQUETTES Two or three eggs to one can salmon, half as much boiled potatoes mashed as you have salmon; season with salt and pepper, celery seed, butter and one small onion; shape and roll in cracker crumbs and fry in hot lard—MRS. J. C, M’LAREN. CARROT PIL Boil carrots until tender, remove lid’ and let boil dry; when cold run through colander. Take one cup carrots, two eggs, two-thirds cup brown sugar, half teaspoon each of cinnamon and ginger, beat thoroughly; then add one cup of milk, stir well and- bake in one crust.— AGNES HAGELIE, Buxton. N. D. If Your Radiator Leaks Send it to us. The Fargo Cornice & {: Ornament Co. — 1002 Front St., Fargo, N. D. FARM LOANL§ Long Term Loans at Rates and on Fair Terms in— A COOPERATIVE . FARMERS’ INSTITUTION If You Want to Do Business With a Real Farmers’ Loan, Agency, Write— THE EQUITY RURAL CREDIT ASSOCIATION Herald Building, Fargo, N, D, ~ POWERS HOTEL * ‘Hot and Cold Running Water and Telephone in Every Room s - FARGO, N. DAK. et _On Broadway, One Block South of Great Northern Depot.