Page r/ 



BETTER FRUIT 



May 



cess getting a stand. Alfalfa sown Ihc 

 middle of August should gel about six 

 or eighl inches high before winter and 

 is then read> to start off good and 

 strong in the spring. 



Let me give a word of caution. Do 

 not expect beneficial results the first 

 year alter the alfalfa lias been sown. 

 In fact it requires quite a little care 

 the first year to prevent detrimental 

 results. Your stand is not likely to be 

 heavy enough the first year to afford 

 the soil sufficient protection and the 

 ground is apt to bake. Further than 

 this, the little seedlings are yet shallow 

 rooted and are taking their moisture 

 and food from the first two or three 

 feet of soil right in competition with 

 the feeding roots of the trees. The 

 alfalfa will need more water and more 

 care the first year than any year after 

 that, and you are not likely to see any 

 benefical results until the second or 

 third year. Do not think that it is nec- 

 essary to plow the alfalfa under to get 

 results on the orchard. Your results 

 become accumulative year after year, 

 and the longer your alfalfa remains in 

 the orchard the better for the orchard. 



In conclusion I will read the follow- 

 ing verse, for which I claim no origi- 

 nality: 



What makes the landscape look so fair; 

 What blossoms blight perfume the air; 

 What plant repays the farmer's toil, 

 And will enrich the worn-out soil? 



Alfalfa. 



What is the crop that always pays. 

 And will mature in forty days, 

 Resisting drouth, the frost, and heat; 

 Whose roots reach down one hundred feet? 



Alfalfa. 



What grows in loam, and clay, and sand; 

 What lifts the mortgage off the land; 

 What crop is cut three times a year, 

 And no foul weeds in it appear? 



Alfalfa. 



What makes the swine so healthy feel, 

 And never raise a hungry squeal; 

 The -wholesome food that never fails 

 To put three curls into their tails? 



Alfalfa. 



What makes all other stock look nice, 

 And bring the highest market price; 

 What fills the milk pails, feeds the calf, 

 And makes the old cow almost laugh? 



Alfalfa. 



Unusual Pies Unusually Good 



War long ago uncovered the sacred 

 American pie, now the bottom crust as 

 known to our mothers has disappeared, 

 and the latest offering of "Yankee in- 

 genuity" is rice pie crust. Rice has a 

 natural affinity for the things that usu- 

 ally constitute pie fillings, and this new 

 camouflage from the first camoufleur — 

 woman — is good for the duration of 

 the war. 



Rice Pie Crust.— Line a greased pie 

 pan with cold boiled rice, bringing the 

 rice well over the edge of the pan and 

 shaping it with a spoon dipped in milk. 

 Rake the crust in a moderate oven until 

 it is slightly brown. Use the crust like 

 any pastry for a one-crust pie. 



Sour Milk Pie. — 1 cup buttermilk or 

 thick clabbered milk, 2 tablespoons 

 cornstrach mixed with 4 tablespoons 

 cold water, % cup maple syrup, 2 egg 

 yolks beaten, 1 lemon, juice and grated 

 rind, 1 tablespoon melted butter. Heat 



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 power and mileage, in Red 

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 (California) 



QG0P 



7A& GasolinGaQaalHi 



the milk in a double boiler. When it 

 is warm, add the cornstarch mixed with 

 cold water. Cook the mixture until it 

 is thick, ami add the other ingredients. 

 Cook the mixture until it is clear. Turn 

 it into a baked crust made with rice, 

 cover it with meringue, and bake it in 

 a slow oven for 25 minutes. 



Meringue. — Whites of 2 eggs, V-t tea- 

 spoon vanilla, 4 tablespoons maple 

 syrup. Reat the egg whites until they 

 are stiff, add the syrup gradually, and 

 then the vanilla. 



Cottage Cheese Pie. — 1 cup cottage 

 cheese, % cup maple syrup, % cup milk, 

 yolk of 2 eggs (beaten), 2 tablespoons 

 melted butter, salt, V-i teaspoon vanilla. 

 Mix the ingredients in the order given. 

 Rake the pie in one crust made of rice. 

 Cool it slightly, cover it with meringue, 

 and brown it in a slow oven. 



Lemon Cheese Pie. — 1 cup cottage 

 cheese, % cup honey or % cup corn 

 syrup, yolk of 1 egg (beaten), % cup 

 niilk, 2 tablespoons butter, 2 table- 

 spoons cornstarch, juice and grated 

 rind of 1 lemon. Heat the milk, add the 

 sweetening and the cornstarch, and 

 cook the mixture until it is thick, stir- 

 ring it constantly. Then add the egg, 

 and cook the mixture until the egg 

 thickens! Add the cheese, the butter, 

 the juice and the rind of the lemon. 

 Pour the mixture into a well-baked 

 crust made with rice. Cover it with 

 meringue, and brown it in a slow oven. 



Report of Cold Storage Apple Holdings 

 April 1, 1918. 

 Reports from 555 storages show that 

 their rooms contain 982,131 barrels and 

 2,372,223 boxes of apples. The 518 stor- 

 ages that reported for April 1 of this 

 year and last show a present stock of 

 950,880 barrels and 2,330,(515 boxes, as 

 compared with 1,043,606 barrels and 

 1,504,496 boxes last year, a decrease of 

 8.9 per cent in the barreled apples and 

 an increase of 54.9 per cent in the boxed 

 apples, which is the equivalent of the 

 total increase of 182,647 barrels or 11.8 

 per cent. For the purposes of this com- 

 parison it is considered that three boxes 

 are equivalent to one barrel. The 512 

 storages that reported for both Decem- 



ber 1, 1917, and April 1, 1918, showed a 

 decrease of 17.2 per cent in the barreled 

 apples and 27.2 per cent in the boxed 

 apples, or a total decrease of 20.4 per 

 cent during the month of March, while 

 the 503 storages reporting their hold- 

 ings for both December 1, 1916, and 

 April 1, 1917, showed a decrease of 19.4 

 per cent in the barreled apple holdings 

 and 28.1 per cent in the boxed apple 

 holdings, or a total decrease of 22.2 per 

 cent during March, 1917. As a few stor- 

 ages have not responded to our inquiries 

 this report does not include al 1 holdings. 



Conspicuous among the many improve- 

 ments that have been made from time to 

 time for the welfare of their employes 

 is the strictly modern cafeteria that has 

 been recently opened by the F. Mayer 

 Root & Shoe Company of Milwaukee, 

 makers of the well known brand of 

 Ilonorbilt Shoes. 



"Our primary reason for opening this 

 restaurant," said F. J. Mayer, vice pres- 

 ident of the concern, "is to give our 

 employes a chance for greater comrade- 

 ship. We are convinced that it has done 

 that much. The increased number of 

 patrons speaks for its success. Many 

 who have heretofore prepared their 

 own dinner at night are glad to be re- 

 lieved of the burden and make this hot 

 lunch at noon their principal meal." 



Comradeship is not the only benefit 

 to be derived, for the dinners served to 

 the employes for 20 cents are certainly 

 a revelation, especially during these 

 times of high prices. The following 

 menu is typical of the dinners furnished : 

 A large bowl of vegetable soup, beef 

 loaf, potatoes, beets, bread and butter, 

 apple pie and coffee. 



Cleanliness and efficiency are the 

 striking characteristics of the lunch 

 room. From the immaculate polished 

 topped oak tables, with their pretty 

 green and white china and shining 

 silverware set for four, to the shining 

 pots and kettles hanging around the 

 stove, everything is spick and span and 

 of the latest and most approved type. 



—Adv. 



