FEEDING THE ARMY
A PfilRIOTIC DUTY
The Nation Needs Food and Forage
Crops—Farmers Should Piant Plen
tifully of All the Food Crops.
L. W. Osborn, Agricultural Experi
ment Station, University of
Arkansas.
Remember, Mr. Farmer, that in itits
national crisis you are expected to
raise enough food and feed to take
care of your family and the livestock
on your farm. In making your i
plans you should raise the crops
which will give you the great
est returns per acre not only in
money, but in food value. Do
not forget to plant such crops as corn,
cowpeas, soy beans, velve* beans, pea
nuts, Sudan grass, sorghum, etc. At
this time it will pay you to give par
ticular attention to the soy bean.
Soy Bean Has Many Uses.
As a marketable crop the possibili
ties of the soy bean are immense. Tile
forage, when cut as the pods are well
formed, is palatable and nutritious
for all classes of live stock, it is
well known that the supply of
linseed oil, which in the past
has been the chief oil used in paint
manufacture, is limited and variable.
Soy bean oil can be substituted either
partially or entirely for certain more
expensive oils in the manufacture of
painfs, enamels, varnishes and soap->.
The oil can also be used to make edi
ble salad oil and as a butter substi
tute. The soy bean meal which is the
by-product from the seed after the ctl
Is expressed, can be used for fertiliz
er? or as a concentrate to feed live
stock or for flour to use for human
consumption. Soy bean meal contains
even more protein than is found in
cotton seed meal.
Adapted to Many Soils and
Conditions
The soy bean la a legume and conse
quently when grown upon a properly
inoculated soil w«ill increase the nitro
gen content of the soil. At the same
time the crop is a convenient one to
place in a crop rotation. Ii grows
and thrives during the hottest sum
mer weathttr. It ’is well adapted
to various types of soils and con
ditions, and different varieties are
successfully grown under the same
climatic Conditions as corn.
Seed Bed Should Be Well Prepared.
The seed bed should be well pre
pared for soy bean seed and can be
sown any time after severe frosts are
over until about July .JLJjJ&FJiei. sec^
Ings usually produce a heavier growth
Of foliage and requirealonger growing
season. Even the later varieties shov?
marked ability to adjust themselves
to a shortened growing season when
seeded late.
Best Varieties For Seed Production.
Variety of soy beans vary in time
of maturity, in color arid size of seed
and in growth characteristics. Nu
merous varieties are in existence, but
only about fifteen are handled com
mercially by seeds men. The following
are among the more important varie
ties especially suitable for seed pro
duction.
Mammoth Yellow soy bean is a
standard commercial variety grown
more extensively titan any other in
Arkansas. The variety yields well of
both grain and forage. It is one of
the latest varieties in time of ma
turity.
The Habelandt soy bean is similar
In appearance of seed, but is some
what earlier than Mammoth. The va
riety Is satisfactory for grain produc
tion, hut does not produce as luxur
iant a growth for hay. 11 is advisa
ble where an earlier variety than
Mammoth is desired.
There are other varieties which are
very suitable for seed and forage pro
duction, but which arc. not so com
monly grown. Certain varieties, such
as the Virginia, Arlington, Wilson and
Peking produce plants with some
what finer stems t-han (lie Mammoth
and are an advantage for forage pro
duction.
USre lYtUel DC idncn m nrttvcsxmg.
Soy beans are best fitted for bay
when the pods are well formed. When
grown for grain alone, the cutting
may be delayed in the case of moat
varieties until all of the leaves have
fallen. Care must be taken to har
vest before the pods begin to burst.
In storing soy beans after thresh
ing. the beans should be spread out
and riot massed in large quantities.
Soy beans will heat rather easily If
not thoroughly dry, and the germina
tion will be ruined.
A Good Market For the Soy Bean.
In addition to being a good war
measure, remember that it will pay to
consider the soy bean as a permanent
money crop sinee it has been found
that cotton seed oil mills can be ad
justed without much trouble to use
soy ben ns. Different investigators re
port that only a few minor and inex
pensive changes in equipment are
necessary.
Cotton seed oil mills in Arkansas
will no doubt welcome the soy
bean as a commercial crop. An addi
tional crop of this character will ex
tend their operating season and less
en their idle season, which Is fre
quently from four to six months each
year. There does not seem to be
any question as to the perma
nency of the soy bean industry. It is
significant that $5,000,000 worth of
of! was imported directly from Asia
in 191«.
Mother’s
Cook Book
Good nature will always supply the ab
*ence of beauty, but beauty cannot sup
ply the absence of good nature.—Addison
Egg Novelties for Breakfast.
Of the hundreds of ways of serving
eggs, we are apt to use but few un
less we have si card index or cook book
with space saved for egg dishes to
which we may turn for new things oc
casionally.
Japanese Rice.
Spread a layer of hot boiled rice
on n buttered platter, season well with
butter, lemon juice and finely minced
parsley. Poach half a dozen eggs, or
enough for the family, arrange in the
rice and serve garnished with pars
ley.
Eggs Baked in Tomato Sauce.
Strain a pint of tomatoes, season
with salt and pepper and a little on
ion juice, then cook until smooth. Pout
on a buttered baking dish and careful
ly break into the sauce enough eggs
for the family. Bake in the oven until
the eggs are set.
Asparagus Omelet.
Break four eggs in a bowl and heal
until light and foamy. Add four table
spoonfuls of cream, a dash of popper
and salt to taste. Have a hot, smooth
omelet pan with a tablespoonful of
butter, letting it grease well both sides
and the bottom. When it is hissing
hot, pour in the egg mixture. As it
cooks prick it with a fork in several
places to allow the uncooked portion
to run under. Lift with the fork until
the whole is ereamv. Have ready a
few spoonfuls of well-buttered and sea
soned asparagus tips, a few drops of
lemon juice and a teaspoonful of pars
ley, finely chopped. Spread over the
top of the omelet, fold aud serve on a
hot platter.
Egg Fondu.
Allow two fresh eggs for each per
son to be served and a third as much
grated Swiss cheese as eggs, with but
ter of half the weight of the cheese.
Put the butter and grated cheese into
n saucepan and set over the fire. As
they begin to melt, break the eggs over
tlu> mixture and stir briskly until well
scrambled and mixed with the cheese.
Season well with salt and pepper and
serve very hot.
Eggs en Casserole.
j The small brown casseroles or shir
I ring dishes may be used, or a large
i dish which will hold enough for the
meal. If the small ones are used but
ter eneh one. with a good coating of
but tor, unit drop in one or two eggs.
Dust each with salt and popper, and
cover with cream, set in the oven to
cook until just firm. Bet each on a
plate for serving.
Y\lJUL>U vrd^L
Not “Americanisms.”
Those “characteristic American
Isms,” such as “take it from me,” “the
real stuff,” “piker,” “sure thing,” and
so on, have been traced to Sheridan
Thackeray, Smollett, Dickens, ant!
others, and are in common use in
Great Britain, while there appears te
be little question that Aristophanes
was the first to use the expression
“We take the cake.”
%ZSLSLJLSULJISLJIS12JL!LSI^^
Capes of Marabou.
Marabou capes similar to the
fur capes of the winter will bo
worn this spring. They are ad
mirable as accompaniments of
the modish straight little one
piece frocks. These capes are
of white or brown marabou in
various styles and they reach to o
the hips. There will also be
smaller models fashioned In two
tones. For instance, there may
be a collar and yoke of white
marabou finished with a deep
border of white feathers striped
with gray, or. perhaps, there
will be little tufts of snowy os
trich on a marabou foundation.
Black and white speckled
feathers make an effective
edging to a plain white bon, the
ends of which have enormous
tassels of feathers.
Awful.
“I don’t remember what I ate, but 7
had an awful dream.”
“What was it, old chap?”
“I dreamed my valet went away
without lacing my shoes.”
Really Little Known of Poland.
Poland’s history, with its fights for
freedom, justice and equality, its strug
gles injdefense of Christianity and Eu
ropean civilization and its unselfish
ness in aiding the weak, made it fa
mous among the world’s nations, both
in success and adversity. The achieve
ments of the Polish nation In art,
music, literature, science and religion
are known, as are the lifedeeds of Its
great men.
But the Industries, mines, trade and
natural wealth of that unhappy coun
try have since its partition been to n
great extent a sealed book to most of
the people outside of the nations at
tempting to assimilate the Poles. This
was principally due to the inability
Of people from the outside to hreuk
through the network of foreign govern
mental systems in which Poland is
enmeshed.
(WO
(I
1
We will print Dr.
Edward Everett
Hale’s Patriotic
masterpiece, entitled
The Mail
Without I
Country
Every real Ameri
can,foreign or native
born, should read
thisstory at this time,
even though he may
have read it before.
It is an inspiration and
a lesson for this hour of
national crisis.
We want every
reader of this
paper to read
this wonderful
story.
Do Not Miss It In
These Columns i
RAILROAD TIME TABLE.
St. Louis, Iron Mountain & Southern
LITTLE ROCK & MONROE RY.
South North
7:45 a. m.Huttig 3:59 p. m
9:50 a. in Monroe 2:07 p. m
local. *
Leaves Arrives
11:25 a. m. Huttig . 12:30 p. rn.
St. Louis, Iron Mountain & Southern
FARMKRVILLE a SOUTHERN RY.
North South
5:22 a. m. Huttig 2:32 p. m
7:£ 1 a. m. . Farmervilie 5:45 p. m
local, t
10:10a.m. Huttig 2:22 p.m.
tArrives Monday, Wednesday, and Fri
day from Monroe and goes to Farmer
vilie.
‘Arrives Tuesday, Thursday and Satur
day from Farmervilie and goes to Mon
roe.
LODGE DIRECTORY.
ROWLAND LODGE No. 594 F. & A.
M.meets every second and fourth Satur
day evenings at 7:30 o’clock. Visiting
Masons always welcome.
T. B. Weaver, W. M.
V/. P. Reasons, Sec'y.
HOWARD CHAPTER, No, 122, R. A.
M. meets every first and third Thurs
day evening at Masonic hall. Visiting
companions welcome.
J. M. Gibson, H. P.
C. A, Berry, Secy.
ZEDEKIAH, COUNCIL. U. D.. R. &
S. M. Meets every fourth Wednesday
night of each month. Visiting compan
ions welcome. T. B. Weaver, T. 1. M.
R. N. Bf.nson, Recorder.
HUTTIG CHAPTER No. 320. Order of
the Eastern Star, meets every first and
third Friday evening at ?:30 o’clock.
Visiting brothers and sisters welcome.
Mrs. J. A. Brignac, W. M.
Mrs. L. G. Gibson, Sec’y.
HUTTIG LODGE No. 348 I. 0. O. F.
meets every first and third Tuesday eve
ning. All brethern cordially invited.
H. C. Bedford, N. G.
Harlan Sehon, Secy.
HUTTIG REBEKAH LODGE No. 66.
meets every Monday night at 7:30 o'clock
Visitors are invited.
Mrs. Wilkie Frost, N, G.
Mrs. Murray Maroney, Secy.
SWEET BAY CAMP No. 41 1 W. O. W.
meets every first and third Saturday eve
nings. Visitors made welcome.
Lester Malone, C. C.
J. C. Bridges. Clerk.
Sweet Bay Circle No. 145, W. C..
meets every second and fourth Thursday
night at ?:30 o’clock. Visitors are cor
dially invited. _ _
Mrs. E. S. Etheridge. Guardain.
Mrs. J. C. Bridges. Clerk.
a
8
1
X
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I
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