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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
The Clermont Courier
Location
Batavia, Ohio, United States of America
Date
May 26, 1926
Page
3
The article offers period recipes and tips for fruit puddings, custards, jams, and cakes. Dishes include Tapioca Fruit Pudding Coconut Custard Apricot Ice Junket Tapioca Custard and two egg sponge cake Potato Cake Newport Pound Cake and Beets and Creamed Mushrooms. It emphasizes simple seasonally available ingredients and practical preparation steps.
Dirty utensils are a major source of unsanitary and low quality milk. Even clean looking equipment can harbor bacteria. steam or hot water plus a safe agent is needed to ensure cleanliness. Milking machines and strainers must be kept scrupulously clean to prevent bacterial growth and poor milk quality.
For a two month old calf learning hay and grain, gradually reduce skim milk by one pint daily and substitute a homemade calf meal. Mix 15 lb linseed meal 25 lb red dog flour 25 lb finely ground corn 10 lb blood flour per batch, add seven pints water per pint of mixture, and replace milk pint for pint until fully displaced. Continue with same quantity as milk thereafter and feed dry grain as well. Blood meal optional if unavailable but recommended until four months. two daily feedings of calf meal and grain mixture with about 20 minutes per feeding.
The United States bureau of dairying prescribes a calf meal mix with 50 pounds corn meal 15 pounds linseed oilmeal 15 pounds oats 10 pounds dried blood flour 10 pounds skim milk powder and ½ pound salt. Mix ½ pound with 4½ pints boiling water and cool before feeding. One feed or half daily ration for a one month old calf.
The article discusses differing views on when cows should calve. Delayed freshening to about thirty months may yield larger cows but coarser in appearance, while early calving and yearly births often lead to smaller overall size. Jerseys and Guernseys mature earlier and are bred younger for this reason.
The text argues that milk with pleasant taste and odor, and free from objectionable smells, will be used more than milk lacking these qualities. It notes healthy cows produce a clean, nearly tasteless milk that can be consumed daily with satisfaction, and brands preserving original properties attract more consumers.
The tale of Barmecide and Shacabac explains an imaginary banquet where a rich host describes lavish dishes that are not served. Shacabac pretends to enjoy the feast, prompting the man to reward him with real food and later employment in his household.
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