Show COW 11 by B MORGIN MORG P O HE IT BUI I 1 ETIN 1 NO RI ILDI 9 V those who are fortunate enough to lave meat animals on the faint to slaughter for the family s use for the N antei should be interested I 1 i curing meat on the farms the latest bulletin to be published by the extension s service ervice of the utah state agricultural college the author of the publication professor Pio Plo fessor 11 11 II smith has ballel down a quantity of information into four pages of help to those who are interested in the meat curing pro cess at home profesor proffesor sor smith gives a recipe for brine for curing pork he tells bow how to make brine how to pack the meat methods of overhauling the time to leave in the cure methods of dry curing hanging smoking keeping process of curing beef and mutton A copy of this publication will ba be furnished to you tree free by your coun ty agent or by the extension service at logan just ask tor for circular no 52 car IP T 1011 P ill I 1 the cl el eil est bi balanced lanced diet that can be devised is based upon grain foods and ni ik plenty of milk sas says mrs airs christine B clayton head of the home economics at the utah state college begin with bread or cereals and milk ad I 1 i potatoes raw cabbage and tomatoes and then as fir as you can afford it more vegetables and cruts fru ts lean meat fish poultry eggs butter cheese other fats and sweets the cost of our diet 11 tl e i be a matter of selecting the less expensive article of each differ ent 14 ur of d in this field there is a wide choice mis clayton points out ah various kinds of meats vegetables and also fruits some cheap cuts in meats are richer in food values than the most expensive each child should have a quart of milk a day ai at of d every other member of the family a pint potatoes Poti Pott toes and two other kinds of vegetables one of which s green should be on the tile daily bill of fare as well as one cooked and one raw fruit if 11 the family menu calls for one egg and plenty of milk then n f r at tishi fish or poultry once a day is lent then there is the cereal the tat fat and the sweet to be added in the form of whole wheat oatmeal rice salt porte pork bacon fat meat drippings cooking oils butter sugar honey oi 01 molasses we must have body fuel foods to build up the body and protective foods to build resistance to di ease mrs clayton concludes ste b ng tools foi fol intel I 1 oxidation or common rust is an enemy to all types of farm equip I 1 ments warns prof A II 11 powell of the dechai c arts department of the utah state agricultural college I 1 this process lestus in shortening the life of the parts affected and causes I 1 aisea excessive draft in all types ol 01 tillage implements furthermore it serio serto isly impairs inn airs the qualey qua ty of t clit cli t n fluce cd on back page i u |