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Ob Use of Woods
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■V, Farmer* planning construction of homes or other farm buildings are offered advice today by. Extension Service specialists on the ft-se of Wood to get the belt possible service from paint.
They explained that since paint is more likely to loosen and fall on the south side of a building: than on the north, it is advisable to use on the north side boards which show the Widest spacing of summerwood, and to put boards with better paint-holding qualities on the south side.
They said that each annual growth ring in softwoods includes summerwood and springwood. In planed lumber the graip. is revealed as light-colored zones of Spring-Wood and dark tones of summerwood.
When painrt becomes old and brittle, it tends to come loose from the firmer, smoother summerwood, but clings more firmly to the springwood. Thus the reason for using boards with narrower bands of summerwood on sunny exterior south -walls.
.Note* 'For
' fa c 1 *"
iomemakers
Mixing honjejrendered lardwith vegetable shortening will make the lard keep fresh and sweet twice as long, says Miss Janet Cameron, extension service nutritionist at V.P.L
She-reports that farm families who used this simple, effective means of preserving lard during the last two seasons found it highly -satisfactory. With hogbutchering time just around the corner, she is recommending the method again. ..Only two or three pounds of the Usual hydrogenated vegetable shortening are needed for each 50 pounds of lard. Add the shortening to thty rendered lard in the kettle, }v0t before settling and separating the cracklings. Another method is to mix the shortening with melted lard in the storage containers. In tllis case the short-' ening -should be stirred carefully until entirely melted and mixed thoroughly with the lard.
Miss Cameron emphasizes that hydrogenated ' (hardened) Vegetable shortening should be used. It is sold under various trade names and any good brand will do -the job. ,
£he advises storing homerendered ; lard in tinned containers, wihch should be free of rust.
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