fflE NEWARK JOURNAL
Published Weekly
BY THE JOURNAL PRINTING CO
FLDUR-ITS BETTER
Seventy Million Bushels of Wheat
Can Be Saved Each Year By Using
the Whole Wheat Grain.
By Ruth A. reek, Head of Department
of Home Economics, Univer
sity of Arkansas.
Our soldiers must have bread. The
entire world is hungry and lias been
depending upon America’s wheat crop
which now proves to be far below the
average*. Something must be done.
Patriotic mothers can relieve the sit
uation by asking for and using only
flour made from the entire wheat
grain. It has been estimated that the
utilization of the entire wheat grain
instead of three-fourths of the grain
commonly used in the manufacture of
white flour will save 70 million bush
els of wheat annually In the United
States. Do your bit. If you can
not buy the whole wheat flour,
make It The grain can easily
be prepared.
Directions For Making Entire Wheat
Flour At Home.
Look over the wheat and remove
any chaff or foreign material which
may be present. Grind the wheat In
a “home” mill. If ibis mill cannot be
Obtained from one of your home mer
chants it can he secured from any
largo mall order house. Any type of
mill from the small one turned by
hand to the large one run by a motor
will do. Ppt the wheat through tho
mill several time's until It is of the
desired fineness. The product should
be of a somewhat coarser grade of
flour than the sifted, pulverized,
bleached product to which we have
been accustomed. However, the coarse
meal-like flour produces a very pala
table and wholesome bread.
Directions For Making Entire Wheat
Bread.
one cage or yeasi.
(Dry yeaBt for overnight process).
(Compressed for quick process).
One pint of water.
Three tablespoons of brown sugar.
(Two tablespoons molasses if de
al red).
One tablespoon salt.
One tablespoon shortening.
Sufficient flour to make a batter.
Dissolve the yeast cake and sugar
(and molasses If used) in one cup of
warm water. L<et stand for fifteen
minutes. Molt the shortening In one
cup of hot water. Add the salt and
let stand until the liquid is lukewarm.
Next add sufficient entire wheat flour
to make a batter. If dry yeast Is
used, let the mixture rise over night;
If the compressed yeast Is employed,
let It rise until it is quite light. Next
pour the batter into a nest of entire
wheat flour containing one cup of luke
warm water. Fold mixture carefully
at first so as to fill the bubbles of
gas with the flour as It Is being added.
Continue to work In the entire wheat
flour until sufficient has been added
to make a dough. Next knead the
bread. (White flour, corn starch, rice
flour, etc., are better to use on the
bread board than the whole wheat
flour to prevent the dough from stick
ing). Let the dough rise until it has
doubled in size, then knead and 1st
rise again in the bread pans. Bake
In a moderate oven for seventy to
eighty minutes.
variations in wnuic vvncdi dixuu.
Corn meal makes an excellent ad
dition to the entire wheat loaf. The
corn meal may be added in a dry
state or scalded and allowed to cool
until It is lukewarm before addins
to tie mixture. The proportion of
one and one-half to two cups of corn
meal may be added to above'recipe
when the batter is made Into a dough.
Another combination which is palat
able consists of adding cottonseed
meal, one and one-half cups to this
general recipe. Soy bean flour may
fee added In the same proportion as
the cottonseed meal. Rice flour may
also be substituted for some of the
wheat flour, one and one-half cups of
rice flour to the proportions given in
the foregoing recipe. The boiled rice
may also be added, one cup to the
recipe.
These substitutes may be added
with the wheat flour to the batter
Which Is to be made Into a dough.
Regulation Brand.
• ' “Well,” queried the floorwalker, “did
; you have a good time?”
, "Did I have a good time!" echoed
\ the fluffy-haired girl who had just re
turned \o her place behind the ribbon
1 Counter after a two-weeks’ outing.
"Say, I had a regular circus. 1 got
~ engaged three times.”
"Sort of a three-ring circus, eh?"
i Chuckled the party of the flooonvalker
- part
iToo Much of a Good Thing.
■ “Why not hire an efficiency expert
Ip Reorganize your office force?”
"I tried that once," replied the busl
bew man.
"Didn’t the plun succeed?”
"Only too well. Everybody quit but
the efficiency expert, and I discharged
him for fear he might try to reorgan
ize me.”
-■ - L_. JLLJLHLBB——B5——
FARMERS MUST SAVE
HOME GARDEN SEED
Declares Thera la a Possibility of a
Serious Garden Seed Shortage
This Year.
By J. 8. Knox, Horticulturist, Exten- j
slon Division, University of
Arkansas.
Mr. Farmer, do you realize that
there Is the possibility of a serious J
garden seed shortage this coming
year? Then why not make a special
effort to save what seed you need
from your own garden? Save a few
of the most vigorous and prolific j
plants, then select the best seeds from
these and you have an article that nine
times out of ten is superior to what
you can buy, and at the same time
you know that they came from and
that they are true to name and free
from disease. For the benefit of those
who may wish to supply their own
demand for garden seeds with a home
grown product, the following direc
tions are given:
Remember, Select Only the Most Vig
orous and Productive Plants
to Furnish Seed.
Bean and Pea.—Allow the pods to
ripen on the vine. When dry enough
to rattle in the pod, gather the beans.
It is best not to allow them to become
wet after the ripening period. Thresh
out the beans or peas, dry out thor
oughly In the shade, then store in a
cool, dry place.
Beet and Carrot.—A very few
plants of each of these vegetables pro
duce an abundance of seed. Select
some of the best roots, take up and
store in the cellar over winter, then
as early as possible in the spring
transplant to the field. Be6t seed
stalks sometimes become very heavy,
end it may he necessary to tie them
to a stake. If the temperature does
not reach a lower mark than ten de
grees above zero, the beets or carrots
may be left standing in the field over
winter.
LOUUCC.-nn cia
and the seed are fully mature, re
move the seed and store in a dry, cool
place. Seed of the lettuce plant are
short lived, and are not generally con
sidered reliable after the second year.
Okra.—Before frost gather the pods
or allow the pods to mature, then cut
stalk and hang up with pods attached
until seed are wanted for planting.
Jf desired, the seed may be shelled
from the pods and stored in some con
venient receptacle.
Pepper.—Select the seed pods frora
vigorous plants, and as soon as ma
ture place pods on a string, or, if
preferred, shell out the seed and store
them In a small paper sack.
Parsnip.—The roots may be left
standing In the field over winter.
Seed will be produced the following
spring. When ripe, the stalks bearing
the seed are cut and hung up In a
shed to dry. When fully dry', thresh
or rub out the seed and store as for
other vegetables. Do not try to keep
seed longer than two years.
Radlah.—When ripe enough to rattle
In the pods the seed stalks are cut
and the seed threshed out, dried and
put away for spring use. The less
rain that falls on the seed after ripen
ing the better the seed are likely to
be.
Pumpkin and Squash.—The fruits
may be stored in some convenient
place and the seed left in them until
wanted for planting, or the seed may
be removed from the fruits, washed
and dried. Here again we must keep
the seed away from rats or mice.
Feed are good for several years if
properly handled.
Sweet Corn.—Use the same method
for curing and saving as for field corn,
or shell as sqpn as fidly dry and store
In small receptaola.
Tomato.—As the fruit becomes
fully ripe, gather, crush the seed out
Into a small vessel of water, and allow
to ferment for about two days. This
fermenting will remove the little film
which surrounds the seed. Separate
the seed from the pulp by screening,
wash the seed in clean water and dry
In the shade, stirring occasionally to
prevent sticking together.
Turnip.—Seed of this vegetable are
among the easiest to save. The tur
nips sown In the fhll will usually sur
vive the winter all right and produce
jeed the following spring. However,
ft may be safer to store some of the
roots In a cellar and transplant the
following spring. These will prodnce
seed in early summer, and the seed
stalks may be cut and hung up to
dry, or the seed may be threshed
out by band and the seed stored In
any desired receptacle.
All vegetable seeds should be
stored where they can be kept dry and
fairly cool When stored under such
conditions they keep better and retain
their vitality for a longer period than
when storage conditions are not such.
For further information write to the
Extension Division, University of Ar
kansas. Fayetteville.
Be sure to see this column In the
next Issue of thle paper telling how j
to protect garden seed from weevil
while In storage
Where the Sexca Differ.
When trouble comes hobbling along,
a woman gives way to a flood of
tears—hut a man proceeds ta tint tha j
atmosphere blue.
■ .1. ■ J'W
THE BIGGEST EVENT OF THE YEAR
WILL BE HELD AT
TUCKERMAN
FRIDAY AND SATURDAY
AUGUST 24. 25. 1917
►
| No trouble or expense will be spared in making
| the picnic at Tuckerman this year the biggest and
| most enjoyable event of the kind ever held in
| Jackson County
\ , . T----- --• " -—
Many Attractions
Frank Noe’s Merry-go-round will be
here and many other clean and moral
amusement features that will furnish
entertainment and amusement for eve
erybody.
COOP BAND MUSIC AND SPEAKING
Hon. John H. Hineman, of Little Rock, Judge
Dene H. Coleman, of Batesville, and Hon. Fred
R. Suits, of Newport will deliver addresses. There
will be a singing contest between two of the best
singing classes in the county to be conducted by
Z. B. Reid, for championship of Jackson County
For stand privileges or any additional information
call on or write the committee
W. S. LAWRENCE, A. S. LAWRENCE, VAN WALTON, C. C. PAXTON
TUCKERMAN vvmuwr 7 1
NEWPORT
NEWPORT
MINTURN