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The Billings County Pioneer
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October 18, 1945     The Billings County Pioneer
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October 18, 1945
 

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WNU Washington Bureau. 1515 Eye St N. W, A World Department Of Agriculture EVERY farmer and rancher, every person connected with the food and agricultural industry in these United States from producer to processor, and citizens generally, should watch with deep interest the meeting of the food and agriculture organization of the United Nations in Quebec, starting October 16. This is thd first of the permanent new United Nations agencies to be launched after the end of hostilities, which marks the importance at- tached to its deliberations by our government and thexgovernments of all the 44 United Nations. As this is written, the list of American dele- gates to the conference has not been announced. It is likely, however, that the delegates from the United States will be headed by HUward Talley of the department of agricul- ture, who has acted as the United States representative on the Interim commission of the organization. The food and agricultural or- ganization ratified by the 44 na- tions at San Francisco is part and parcel, and a most impor- tant function of the United Nations organization. It is not a relief agency. Its aim is to im- prove world agriculture and to increase food production; to provide a higher standard of diet and raise the levels of nutri- tion and the standards of living throughout the world . . . all of which is intended to contribute to an expanding world economy. The organization will Ill,ely set up machinery which will function for world agriculture and production much like our own department of agriculture functions in the United States in an advisory capacity, passing along scientific development the dissemination of agricul- tural knowledge . . . technical in- formation and the results of sci- entific agricultural research . . . to aid in setting up agencies in all the 44 countries for combating soil ero- sion, to improve soft and crops, to develop better livestock . . to take into consideration reforestation . . rural electrification . . . farm to market roads exploration of new sources of food to provide better tools for primitive farmers to Increase production attention to surplus crops and s better dis- tribution of these crops and many other ~bJectJ necessarily attendant tO the huge andcomplicated task of providing more and better food for a world and its population ravished by yean of total war. Not Enough Land There are now about 2,200,000,000 human beings populating this old world on which we live, and the ex- perts predict that at present rate of increase there will be a billion more by the end of the century. These experts further point out that there are at present only about 4,- 000.000,000 acres of arable land in use. which is less than 2 acres per capita. Even in our own coun- try there is only a fraction more than seven acres per capita in farm lands, including woodlands and pas- ture lands. If we would take into account only the crop lands har- vested, approximately 321.250,000 acres, our per capita acreage would just about equal the world aver- age. So without an expanding acreage of arable lands, without basic re- sources in India. in China, in Rus- sia and many other countries, such as we have in this country, the ex- perts say that the world will con- tinue to produce insufficient food to feed its billions of humans. What the representatives of these 44 nations . . . what our owa delegation does at Quebec to commit this country to a pro- gram of world agricultural re- hsbilltation will determine in large measure whether we as a people were honest when we sub- scribed to the Atlantic ctutr~er sad the e/uu er of the Ualtod Natio~ at San Fr~sel~o. For with this charter in exist- once and binding upon us with our nation emerging from the war as the most fortunate, the most pew- erful . with a new conception and in a new position as the lead- er of the world . . . the time has passed when we can watch the peo- pie of India, China or any other nation starvinL and salve our con- science with a cheek to some relic/ society. Two-thirds of the people of the world are farmers. These hundreds of millions are striving to raise food on worn out lan& And from the selfish few comes the comment: "Why should we help the rest of the world raise food when there continues to be surplus in our own crops?" And the answer, of course, is that with proper dis- tribution; that with the rest of the wo~hi eating and living on a par with our own diet; there would be no surplus, with a continuing ex- panding world economy calling al- ways for increasing production. I l l Ill fill Neighbors Will Appreciate Garden Gift Basket (See Recipes Below) Garden Gifts Now that we once more have peace all over the world, we all ought to start our good neighbor policy right at home. Lots of lit- tle friendly ges- tures that mean so much have been forgotten during the war, but they should be reinstated. Something that all of us with a garden can do is to share with a neighbor. There are probably lots of things that you yourself cannot use that would be welcomed by a neigh- bor. Send a basket of garden vege- tables or fruit, all dressed up with fancy wrappings and ribbon, and see what a friend you can make. Incidentally, include a lemon or two to make it handy for the homo- maker to season either fruit or veg- etables. Another gift that will be welcome is a set of your favorite recipes, with or without a basket of garden prod- uce. Every woman has a few.choice dishes which her friends i~ave asked for, and it makes for more friendli- ness to be generous with the instruc- tions. Here are some brief suggestions which I'd like to pass on to you. par- ticularly for vegetables: If you find yourself short of salad dressings for a tossed salad, sprinkle 2 or 3 tablespoons of oil on the indi- vidual salad then squeeze lemon Juice generously over this. salt to taste and toss the salad lightly. To make a good, old-fashioned cole slaw, add the following amounts to 2 cups of shredded cabbage: s/4 teaspoon salt, 1 tablespoons sugar, 6 tablespoons coffee cream, and 3 tablespoons of lemon juice. In making pickled beets, cook the beets first, then slice and cover with equal parts of lemon juice and water. Add .sugar to taste, and slices of sweet onion, ~ desired. Now'that fall has come. we can start turning our attention to heartier foods again. Cabbage is a go~d vegetable to use because it is coming in season: Stuffed Cabbage. (Serves 5 to 6) 3 tablespoons uncooked rice I pound ground beef 1 egg well-beaten 2 tablespoons minced onion 2 teaspoons salt teaspoon pepper 8 medium to large cabbage leaves Lynn SaTs: Refrigerate Your Foods: He- frigeratien is necessary to most foods not only to preserve their appearance and palatebill~, but also to prevent food spoilage. . In most eases, temperatures of 40 degrees will take care of the situation. This teml~rature is best maintained. Meat, milk, vegetables and fruits are extremely perishable and should be refrigerated frame- diately. Root vegetables do not need as low as 40 degrees and may be kept out of the ice box. Bananas need never be refriger- ated. o Keep all foods covered except meat. Cover it llghtb with ~axed pare.r. Fruit needs chillln2, not fm ez- ing. The crisper or open dish or even paper cartons are excellent for keeping eggs in the refrigera- tor. Meat needs the coolest place in the refrigerator--right under the freezing unit. Bacteria multiply very rapidly unless it is well pro. tected. Lynn Chambers' Menu. Swiss Steak wRh Gravy Browned Potatoes Buttered Cabbage Fresh Fruit Salad Whole Wheat Bread Jam Baked Apples 2~ cups canned tomatoes 1 tablespoon flour 4 tablespoons sour cream teaspoon salt Cook rice in boiling salted water until tender. Drain and rinse. Mix rice, ground meat, egg, onion, salt and pepper. Steam cabbage leaves in cup water for 10 minutes. Fill leaves with meat mixture ( cup to each leaf), fold leaf over meat and fasten with a toothpick. Arrange in saucepan, add tomatoes, bring to a boil, then simmer gently for 1 hours. Mix flour, sour cream and teaspoon salt to a paste; re- move cabbage balls to a dish and stir sour cream and flour mix- ture into tomatoes. Bring to a boil quickly and pour over cabbage robs and serve. A favorite pie for fall, and inciden- tally a nice recipe to tuck into one of those gift baskets is one for tht. musual Green Tomato Mincemeat Pie. It's spicy and fragrant, bound to please: Green Tomato Mincemeat Pie. 1 peck of green tomatoes I quart sliced apples, fresh or dried 1 pound seedless raisins Salt I pound suet, chopped Cim~mon, nutmeg, cloves 2~ pounds brown sugar 3 lemom Water Wash tomatoes. Cut in small pieces. Sprinkle with salt. Let stand overnight, Drain. Add sufficient wa- ter to prevent sticking. Cook 30 min- utes, stirring frequently. Add lemo~ juice, grated rind and white of 1 lemon, cut in small pieces. Add apples, suet, raisins and sugar. Add spices to taste and a few grains of salt. Simmer slowly, stirring fre- quently, until tomatoes and a~ples are tender and flavors are blended. Pack in freshly sterilized jar and seal. Line a 9-inch pie pan with pas- try and fill with 2 cups of the to- mato mincemeat mixture. Cover top with pastry, flute edges and bake in a 425 degree oven for 35 to 40 minutes. Two vegetables which we miss during the other seasons are ready to take their bows now. You will like both green tomatoes and egg- plant prepared in this fashion: Stuffed Eggplant. (Serves 6) 1 eggplant teaspoon popper 4 tabiespcons butter 4 tablespoons cracker crumbs teaspoon salt 4 tablespoons mitk cup grated cheese Eggplant may be cooked in beLl- ing water for five minutes More scooping out. Cut slice from top or CUt in half lengthwise. Remove ptflp and mix with other ingredients. Re- fill shells and cover with cheese and crumbs and bake in a moderate (35~ degM) oven for 30 minutes. Green Tomato Fritters, (Serves g) fio r 2 teaspoons baking powder % cup milk teaspoon salt I egg, well beaten 6 green tomatoes, sliced ~ inch tidek Beat egg. add to milk. Mix flour. baking powder and salt. Combine with liquid and mix to a smooth bat. ter. Sprinkle sliced tomatoes with salt and pepper. Drain on absorbent )aper and dip in batter. Fry in deep fat until golden brown. Other raw vegetables may be prepared in this way. Released by Weatera Newspaper UnJon. THE BILLINGS COUNTY PIONEER Dramatically Styled Furs Have Look of Luxury and Distinction By CHERIE NICHOLAS ill II' - i Contour Cultivation Grows on U. S. Farms Bigger Yields Result From Soil Protection Expansion of contour" cultivation under the Agricultural Adjustment agency prog?am has been rapid dur- ing the war years. Assistance for contour practices was giver~ on a record total of 29,217,806 acres last year, including contouring inter- tilled crops, contouring drilled crops, contour listing, furrowing, chiseling, and subsoiling, and con- tour strip cropping. This method of farming "around the slope" instead of up and down the bill cuts down erosion by pre- venting water from carrying off the soil It increases acre-yield of crops, maintains their quality by holding the fertile topsoil in place, and in- creases the moisture content of the land. Combined with other better farming practices, it has been found to add to their effectiveness. States in the north central area more than tripled their acreage of contour drilled crops and almost doubled their acreage of contour in- tertilled crops, reports show. Thr~e southern states -- Arkansas, Okla- homa and Texas--raised their acre- age of small grain and other drilled crops on the contour by about 50 per cent. Studies have brought out that when contouring cuts the speed of Ideal contour arrangement. the water run-off in haft, for ex- ample, its capacity for carrying soil drops about 75 per cent~ Some startling increases in acre" yield have been reported in specific areas as a direct result of the con- servation of moisture, soil and plant nutrients through contouring. An in- crease of 23 bushels more corn an acre in one Iowa area, 6.9 bushels of soybeans per acre in Illinois, 44 more bushels of potatoes per acre in New York, an increase of four bushels of wheat per acre in the Great Plains, and 29 pounds more cotton per contoured acre in Texas. Postwar Machinery Haymaker The haymaker cuts the hay and passes it directly from the mower cutter bar by means of a pickup ~ttachment to a pair of rollers to crack the stems. The haymaker, designed by John Bean .ManLLfacturing company, has a seven-foot cut, with mower built into the machine, operated from the power takeoff by any full two-plow tractor. Has hydraulic lift and re- duces the time of drying at least 50 per cent. Ideal Leather Punch Belt Punch Made of Cartridge Shell. By ueing the size riae cartridge shell desJred, leather punches my be nmde. Holes cut in the side of the shell enable the emptyla$ of leather without trouble. Treat Pullet Ills "Pullet flocks often are affected by a strange malady known as Pullet Disease, or Blue Comb. Individual birds may show darkened combs, labored breathing, inactivity and sleepiness and the legs have a dry withered appearance. Butgers uni. versity recommends for an emer- gency treatment that 2 tablespoon- fuls of n~uriate of potash be placed in each g~llon of drinking water. To prevent the disease 1 pounds can be added to 100 pounds of mash. THIS is a season of fabulous furs, distinguished by dramatic styl- ing. It would seem almost as if mir- acles are being performed in fur manipulation. The regulation coats of the past, designed for the most part to keep you warm, are no more. A new era dawns in fur coat design, one that is breath-taking in luxuriousness, in top-flight styling, in assured winter warmth and in all the "finesse that women of fashion seek in fur coats. Never a lovelier evening wrap could fancy picture than the exquis- ite stole of precious white Russian ermine shown in the magnificent fur revue presented recently in Chicago by the State street council. Note in the illustration herewith l~e superb grace and beauty of this enchanting evening wrap. The full deep c~pe at the back flows into wide front pan- sis, which are heavily tipped with ermine tails. It is in such gracious modes as this that fur artistry reaches the ultimate. The handsome coat illustrated at the right was also in the showing. This sumptuous model in black Bus- sian Persian lamb brings a most important message in that it is high style this season to trim one fur with the same fur in striking color con- trast. In this instance, natural gray Persian lamb is used in banded treatment about the wide bell sleeves of this very elegant black Persian coat. There is also a trend this season to trim one fur with an- other. As to the kinds and types of fur in the fall and winter fashion pic- ture, the list of fine peltry is most versatile. Coats of opossum, mou- ton, muskrat, raccoon, nutria and natural leopard have the look college girls want. Beaver is also high in favor and gray furs are very popu- lar. The new "rage" among the younger set is daytime coats of white fur. Street furs stress mink of every' type, which tunes right into the "brown" vogue that is sweeping the country. Mink-dyed muskrat makes a good showing too, while Persian lamb is a stand-by with women who like elegance without ostentation. Beaver has high fashion rank this season, and quite a little natural squirrel and seal are on the list. The gorgeousness of evening furs baffles description. Rare p~attnum mink expresses luxury at its highest. Blond mink is charming and new looking. Fine black Persian lamb re- mains first choice with women of conservative tastes. Lovely white ermine, too, is scheduled for a busy social season. As to the dramatic coat silhouettes, they radiate a feel- ing of opulence, much as do the mag- nificent furs themselves, in that this season's coats are cut in such lavish lines as shown in the huge graceful sleeves with their v~de and luxuri- ous turn-back cuffs. There's grace and beauty too, in the generously- cut coat itself which often stresses a flare hemline. And as to lengths, it's the shorter types that major in the style parade. However, the full length models are not out of the picture. A smart model shown is a full length opossum sports coat. Released by WeStern Newspaper Union. Smart Costume Suit It's big news that the costume 'suit has returned to the fashion picture. The new note of elegance that pre- vails in current fashions is reflected in the revival of the old-time favor- ite that ~calls for a handsome two. piece done in quality-kind wool and choice fur trim with the thought in mind that it will, together with a wardrobe of intriguing blouses and various costume jackets and bodice tops of rich fabric plus versatile ac- cessories, sum up to almost a ward- robe in itself. The good looking fine wool costume suit pictured selected from a collection by Chicago Fash- ion Industries. declares in favor Of t.~e new fitted tunic-coat version. y 9 ou llNeedPlenty of Jackets and Skirts A big vogue is on for the jacket and skirt costume. The fashion, be- sides being a most practical one, of- fers endless possibilities for a vari- ety of costumes from the mix and match viewpoint. Something differ- ent this year in way of a fashion- able skirt is the new wrap-around that comes in black, also in stun- ning bright colors. You get the jack- et in a smart color contrast, orange with black, Mexican pink jacket with brown skirt, and so on. The blazer jacket is "tops" for practical wear, and the college girl buys this type first of all. Jackets in bizarre plaids or stripes vie with those made of plain fabric that play up one vivid color against another. The exciting new jacket theme this year is seen in the new corduroy models in either oarrow or wide wale. Their colorings are most attractive. New also are handsome little velvet Jack- et$. The Saeket and skirt costume is highly important. Fabric Squares Are Used In Many Versatile Wayt You rdlght like to::knoW that you can buy patterns especially 'de- signed for making the beautiful fab- ric squares so popular this season into st~ing blousgs, skirts and a hOst of other items that will add to the glory of your wardrobe. It's amazing what you can do with these ~lamour scarves. There's real ex* citement in a gay dirndl skirt which you have made out of two colorful printed squares Once you have be. gun you will want to keep on creat- ing smart dress accents such as a charming blouse, conW.ast sleeves for a dress that ne ,~s uplift, and so on. You 11 want to,earn dozens of ways to use these squares and the instructions that accompany the pat. terns will help you to do just that.