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This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
Sioux County Herald
Location
Orange City, Iowa, United States of America
Date
Feb 12, 1914
Page
4
Entered in Orange City Iowa as second class mail matter issued every Thursday in the interest of Sioux county pool Northwestern Iowa. Available on terms: cash in advance. Job work and dispatch offered. One year 3.56, six months, three months options. Address orders to Isaac Hospers.
Grand Worthy Matron Turner presided as two new initiates Miss Stone and Miss Hartness joined the local Masonic chapter in its first Grand inspection. A three month old daughter of Mr and Mrs Theodore Wagner died after a week long illness. A dancing party at the opera house is planned by Alton young ladies in gratitude for Henhen. Frank Miller buys Bert Braskamn’s hardware store. A high school literary society program is set for Friday evening.
The article discusses global wheat production around 404 KHES and notes factors affecting stock care. It describes disease risks from cholera in poultry, confinement versus free range, and notes improvements in cattle and hayfield costs. It also mentions fermentation and tasting issues with poultry water and the impact of mild weather on farm labor.
A long, mixed rural digest covers livestock care including horse behavior and turkeys, calf dehorning with caustic potash, and mechanical milker usage. It also notes a Kansas girl Leta Moore winning breadmaking honors and discusses fish shipments and tropical disease impact on productivity.
Oysters are hailed as the top cultivated aquatic food with several serving ideas. Recipes include Oysters and Macaroni with cream and lemon, Chandtroid of Oysters using aspic and red pepper, Panan Oysters, and Oysters and Mushrooms with butter, shallots, and parsley.
The article offers raisin stuffed apples and various raisin desserts with detailed preparation tips. It also reports USDA dairy division findings on silage costs, showing average total cost around 2.45 per ton and a range from 1.10 to 5.42 per ton, noting efficiency depends on field conditions and management.
A damaged excerpt discusses meat safety and cooking times for pork and sausages. It cites a California community incident where over fifty people became ill after eating improperly cooked sausages bought from a farmer. Health concerns and cooking guidelines are noted.
The piece discusses thinned, undersized pigs on Belt farmers farms. It cites possible causes including tuberculosis from cattle, internal parasites, and external skin parasites. It suggests relocating affected stock and applying appropriate remedies to improve growth and profits.
A Mississippi valley farmer built wealth by treating tenants as partners, stocking farms when needed and sharing profits. The text praises pragmatic self interest that sustains land and avoids waste, and highlights an Osler theory refutation with a couple near Plaga pursuing flax and wheat despite age, showing they will net a profit next year.
The text provides archaic recipes for cooking Salsify and Turnips with sauces. Instructions cover washing trimming boiling and mashing Salsify to a white sauce, plus preparing a rich onion and stock based sauce with flour paprika pepper and milk. Turnips are peeled blanched cooked in butter and stock, pureed then strained, finished with sugar salt and pepper, and baked with white sauce and breadcrumbs.
Halibut is a versatile and affordable staple in season markets and is best fried or baked. Recipes include fillet with lemon juice and onions, halibut with oysters, stuffed halibut steak, tomato halibut, and halibut steaks with cream sauce, each finished with butter parsley or watercress.
A collection of fruit trifles emphasizes lightness and simple ingredients. Pineapple trifle uses pineapple, sugar, gelatin, orange juice and whipped cream. Banang Trife layers bananas sponge cake citrus jam custard cream and pistachios. Apple Trife folds cooked apples with cream milk yolk and vanilla. Apricot Trifle tops macaroons with apricot jam and sherry water then cream.
A dated recipe list describes Pineapple With Cream Pineapple Tapioca Pineapple Blancmange and Pineapple Sponge. It details making whipped cream from Tauble cream with vanilla and sugar, and preparing fruit desserts with pineapple juice, eggs and gelatin, serving with or without cream.
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