4 



HAMPSHIRE COUNTY FARMERS' MONTHLY 



HOME MAKERS DEPARTMENT 



LEARN TO KNOW FURS 



BY THEIR TRUE NAMES 



Many furs have trade names which are 

 not correctly descriptive of the furs and 

 in many cases are misleading. For ex- 

 ample, Hudson Seal is a trade name used 

 for muskrat treated and dyed to resemble 

 seal. No animal labors under so many 

 trade names as the rabbit, e. g., Arctic 

 Seal, Baltic Seal, Bay Seal, French Seal, 

 and many other seal names, all of which 

 are nothing but rabbit fur, treated and 

 dyed to resemble seal skin. The Boston 

 Better Business Bureau has long recom- 

 mended to fur dealers that whenever fur 

 trade names are used in advertising and 

 selling the real name should also be given, 

 a better way to eliminate all possibility of 

 misunderstanding is to discard the trade 

 name altogether. The fur should be de- 

 scribed by the color it is dyed or blended 

 and the correct name of the animal should 

 be the last word of the description. For 

 example: "Seal-dyed muskrat," "Black- 

 dyed Fox," "Sable-blended Baum Mar- 

 ten," "Sitka-dyed pointed Fox," etc. The 

 object of this is to inform the public what 

 the fur really is. 



A Fur for Every Requirement 



Complaints received by the Bureau, in- 

 dicate a lack of knowledge of the wearing 

 qualities of furs. All furs do not wear 

 alike. Some wear longer than others, but 

 durability is not always the principal at- 

 traction of fur coats. Style, beauty or 

 suitability are often more important. 

 Follovdng are a few facts about some of 

 the popular furs in good grades. 



SeaUdyed Muskrat. Good for dress 

 and other occasions, and wears well. 



Russian Pony. Coarse haired Russian 

 Pony is good for sports wear and wears 

 quite well. Flat Russian Pony is smart, 

 but does not wear so well. 



Raccoon. Good wearing. Popular for 

 sports wear. 



Beaver. Beautiful, wears well, and is 

 suitable for either sports or dress wear. 



Caracul Kid and Caracrd. Used mostly 

 for dress but do not wear well, unless 

 worn with care. 



Persian Lamb. Handsome, good wear- 

 ing fur for every day as well as dress 

 wear. 



Squirrel. For dress and not suited to 

 hard usage. 



Mink. A durable, beautiful fur, suit- 

 able for most purposes. 



Leopard. Used widely for sports or 

 dress and wears excellently. 



Muskrat. Good for sports or dress and 

 wears well. 



Nutria. Resembles beaver and is quite 

 durable. 



Dyed Rabbit. Good for dress or sports 

 wear. 



Calfskin. Used for dress and sports 

 wear but not very durable. 



The following more comprehensive list, 

 indicates furs suitable for various pur- 

 poses. 



For Hard, Long Wear — Otter, beaver, 

 Alaska seal, Mink, skunk fisher, raccoon, 

 krimmer, Persian lamb. Natural musk- 

 rat, dyed muskrat, Russian sable,, Polin- 

 sky, leopard. 



For Light or Dress Wear — Ermine, 

 Marten, fox, natural or dyed squirrel, 

 silver muskrat, nutrin, American broad- 

 tail, caracul, caracul kid, rabbit. 



For Grace and Beauty, Solely — Where 

 wear need not be considered, choose 

 broadtail, chinchilla or mole. 



Where Loiv Price is the Chief Desire. 

 Marmot, or Rabbit. 



For Sports Wear. Raccoon, natural 

 muskrat, leopard, beaver, ocelot, civet cat, 

 opossum, pony, kid skin, rabbit. 

 Continued on pag:e 5 



SOMEBODY EATS IT 



One out of every seven cabbages grown 

 in the United States, every year, is made 

 into sauerkraut. 



The kraut industry in this country 

 shrunk considerably after the war. Some 

 people took their war-time prejudices so 

 seriously that they wouldn't eat anything 

 with a German name. With a return to 

 common sense as the years dividing us 

 from the war have grown in number, the 

 popularity of sauerkraut has returned, 

 I and we are consuming more of it. 



Sauerkraut is one of the most whole- 

 some foods and well deserves its popular 

 place on the menu. It is rich in vitamins 

 and minerals, so necessary for health and 

 growth. And the lactic acid gives it an 

 agreeable sour flavor which is stimulating 

 to the appetite and detrimental to certain 

 harmful bacteria in the digestive tract. 



Sauerkraut is easily and inexpensively 

 made at home. One pound of salt is used 

 to every forty pounds of cabbage. Re- 

 move outside leaves and hard core of the 

 cabbage. Shred the rest finely. Line the 

 bottum and sides of keg or barrel with 

 the cabbage leaves as it is being filled. 

 Put in a three-inch layer of cabbage and 

 sprinkle with four or five tablespoons of 

 salt. Continue to repeat process. Pound 

 it down well until the cask is full and 

 covered with brine. Cover with large 

 leaves or cheese cloth, and a board cover 

 to fit inside. Weight down with heavy 

 weights. Keep in a cool, dry cellar for 

 three week to a month. 



The kraut may be canned by cold pack 

 method when it has ripened. Pack into 

 cans and process for thirty minutes in a 

 hot-water bath. 



Kraut may be eaten raw or cooked, in 

 salads, or baked with pork chops, pork 

 roast, spare ribs, or wieners. 



NUTRITION AND KITCHEN 



FEATURED AT FAIR 



The rat exhibit caused a great deal of 

 interest at both the Cummington and 

 Three County Fair. Men, women and 

 children were drawn to the cages and 



I asked a great many questions. 



I Both rats were of the same age, the 

 same sex and breeding. They had been 

 raised and fed under the direction of Dr. 

 L. S. Palmer of the University of Minne- 



! sota. Each of the rats was fed the same 



i diet, one of the rats however, was given 



milk in addition to this diet. 



, Milk Diet Xo-Milk 



Ingredients Used Diet 



I pel" cent per cent 



Dry white Baker's bread 30 30 



Dry cooked beef steak 10 15 



Potato Flour 10 18 



Lard 5 9 



Oat Meal 7 9 



White Corn Meal 7 7 



Farina 6 5.5 



Granulated Sugar 4 4 



Bone Meal 1.5 1.5 



Salt 1.0 1.0 



WHOLE SWEET STANDARD 



MILK POWDER 18.5 



These diets contain: 



As a result of these diets, the rat on 

 the milk diet gained 295 grams while the 

 no milk rat only gained 120 grams. 



Dr. Palmer says, "The percentage of 

 calcium in the milk diet of these animals 

 is too low without bone meal. However, 

 the experiments of Dr. Sherman of Col- 

 lumbia University have shown that one 

 quart of milk daily will insure an ade- 

 quate intake of calcium for a child on a 

 diet containing no calcium-rich vege- 

 tables. Therefore, with the exception of 

 the bone meal, which it is necessary to in- 

 clude in a dry diet such as that which is 

 j fed the rats, I believe that the milk versus 

 no-milk experiment is very closely com- 

 parable to human dietary conditions." 



Children were brought to the cage by 

 ' their parents to have the rats explained 

 \ to them so that it might bring the child- 

 ren to drink milk and eat vegetables. 



Kitchen Causes Interest 



The miniature kitchen was put up for 

 the sole reason of showing women a simple 

 j way of ari-anging the kitchen so as to 

 save steps, thereby saving time and ener- 

 gy- 



"I don't see why I can't put blocks 

 under your table or stove," was heard 

 from many husbands that looked at the 

 exhibit. 



