F NOVEMBER I3 191

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AGAZIINE ousola F".5¢;fx;:.~ “.1-as

here. Pupils. ~. armers Horsemen

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, ,,_-_ ,.~.=..;l_,~.._--»_‘;. .-- _» __ ,- ._ , . .- __ -_ and others interested are invites--to hooofllmts to 'rho rum, 1' -gnairy. The Turf. and Good departments ot tha Guardian

either by question. correspondence or o_tnarwis_s.‘ ._Aos_wers wiu be hives by exports-‘tomll ‘questions of general interesLauiLsnace will be given to any _article that will in any way help to advance Prince Edward Island interests. _

Contributors are asked to have their articles at this office early each week, as only a short' emergency item can ‘be handled as late as one p. m. -Wednesday. All received after that hour cannot appear until the following week.

exoxoxsaeeluexexeexoxoassxsxs

THE scllool

AND I

THE _ HOME

Contributions for this department

should be addressed to

President Teacher's Association,

' Guardian's School and Home,

P. O. Box 188 Charlottetown.

CANDY MAKING AT HEADQUAR- TERS

At the National Headquarters of the

Housewives League, the Juniors have been learning how to make all sorts and kinds of candy. Besides the old- stand-by, fudge, they have made some of the “store candies" that are less commonly made at home, such as butter scotch and peanut brittle. _

For the sake of Juniors in other'

cities who could not attend these can- dy lessons we give some of the re- ceipts which were most popular among the children who came to the' lessons.

- BUTTER SCOTCH

_ _

Use two cupfuls of sugar, two tea-

spoonfuls of water and one rounded teaspoonful of butter. Put the au- gar, water and butter into ll. sauce- pan on the fire an stir until melted Stop stirring as soon as the mixture is melted and allow it to boil until a little dropped into cold water will harden. Pour into a greased pan, und, when cool mark off into squares, Wray each squar in oiled paper. 1

L PEANUT sn|1'1'|.E

gar in a saucepan and allow it to melt gradually on the fire. Stir constan- tly so that lit will not burn. When it ismelted ,add one teaspoonful of but- ter and one cupful of chopped peanuts. Pour into a greased pan. When part- ly cooled, mark off into squares. Break into square pieces when the candy has become_ cold. -

_ ol-locol./i'rE Fuses

Use the following ingredients: Two

cupfuls of sugar, three-fourth cupful of milk, one teaspoonful of butter. three teaspoonfuls of cocoa, one-half teaspoonful of vanilla and threifourth cupful of walnuts, cut into pieces. Boil all the ingredients until, when a little of the mixture is dropped into cold water, if forms a firm soft ball. it should not maks a stiff ball, but should rather be like a soft gum in consistency. Remove from the fire add vanilla and beat hard until the mix- ture becomes creamy and begins to thicken . Add walnuts and quickly pour into s. buttered pan. Mark into squares while soft but do not cut clear through until cold.

REMEMBER THIS ABOUT, FUDGE

Stlrring while hot makes the fudge

liable to grain. You can be more' certain oi' making soft. creamy fudge if yoil lst it heat gradually and do not stir after it begins to boil. Some people even wait, before beating the fudge, dntil it is cold, so as to make sure that ie will not become grainy.

If you wish your fudge to be rich,

use chocolate instead of cocoa. Two squares of chocolate melted over hot water, takes the place of three table- spoonfuls of cocoa.

Do ngt add nuts while the fudge is

hot. _ his wilts the nuts and takes part of their flavor away.

Never add vailla until after the

fudge has been removed from the fire, as the flavor of the vanilla goes off in the steam, if it is allowed to boil.

Always buy a good brand of vanilla.

The cheap bottles of vanilla do not have the flavor of real vanilla and are more expensive in the end. because you have to use twice as much in or- der to get the same flavor that you 29! from a small amount of good vanilla.

KIIPING ONE’8 CLOTHES FRESH

every season to look well- to do every her clothes well their

the not good

a box or

after

aleo be

hull

1"P""°°`IW° cupfuls °f granulated su' A good method for successfully laun-

I

IWW. it is a. good plan to' leave the closet door open for an hour 'or so ‘°V°¥'Y _MY 0|' Bt- night. so that the closet will be suiilciently aired. t L0! BUY wrinkled garment hang bor . W°“W‘1\°\ll'l hours. if possible, before Dressing ft, for many of the wrinkles Will hm: out. 'rafleta ls really lnnn-ea by each pressing. and although talfeta. (1068 WIIDIKIB Silsily, ,gumq gf the wrinkles will come out if the garment is smoothed and carefully hung' away. After 'each' pressing, too -, taffete, is so .much more liable to wrinkles-am other reason for pressing it as little as possible. .

If a frock becomes spotted with rain,

Dress it under a damp cloth, The pm- cess is long and tedious, but the rain spots will dissapear. Press always until the damp cloth is dry, then wet and move -to another place. '

When chiffon is badly wrinkled “mm ii. then hang lt on s padded hanger, stuff it with tissue paper and, dry it in front of the radiator. To, steam it, fill a big pan full of boiling water and hold the chiffon garment over it until it is damp with steam.

Furs should be carefully put away

so that their smoothness and beauty will not be marred. If possible, never fold a piece of fur, but spread it smooth and dat in a box or draw- er, with nothing over it. if fur is wet, dry it in the air before putting it way in its box or drawcr.

It is a good plan to spread the col-

lar that is moist on a bed or table and to hang the muff by means of a. cord run through it from side to side, from a peg or bar. It is a true economy to buy a regular muff hanger. One can easily be made by covering a past- board cylinder with silk or cretonne. running a stout cord through. the cylinder, and tying the cord in a bow ofter the muff is slipped over the cy- linder. The cylinder should be longer than the muff and the cord should be long enough to let the muff hang free.

- DAILY CARE OF THE HANDS.

The hands can be kept in good con-

dition if they are given a little earc each day.

At night before retiring scrug them

with a brush and pure soap and wa- ter. Rinse throughly and dry care- fully. Rub. them with a good cold cream, olive oil or almond oil and put on a loose pair of gloves to protect the bedding.

I Weights for Vases

Small bags filled with gravel in each ,

of your flower vases will prevent tha vases from being blown to the floor by the wind or being top~heavy when fill ed with flowers. A-....-...»f» -

To Skin Sausages

A very easy and quick way to skin

sausages is to immerse them for a second or two in cold water.

To Laundry Tatting

dering tatting is to haste it firmly to a. Turkish towel, then wash it as though it were a part of the towel. When it is almost dry, press it with a hot iron still on the towel, remove the beating threads and your tatting will be in good condition.

Saving Gloves

In case the clasps on washable

gloves (silk or iisle) come off, make a buttonhole on one side and sew a fiat pearl button on the other and it will save you a new pair of gloves without impairing looks.

HOW T0 COOK OATMEAL

Oatmeal when properly .prepared

and eaten and .when suitable for the individual is a cheap food easily ob- tainable, a food with great food, values a food that keeps well, a clean food, a compact and a food in which a large public has faith.

But the oatmeal porridge served up

in -the average home is not the dish the Scotch know. Instead of a porridge simmered over night in the oven and served stiff and without sugar, a plateful of sloppy mess of porridge su- gar and milk is gulped down, followed by the breakfast proper of tea. or ba- con or toast, etc. This preparation is not worth the eating, for in a couple of hours' time it ferments and one feels nearly famlsbed. Whereas this wrong sort of porridge has given many hundreds of thousands of men and wo- men indigestion, and has put a severe tax upon the system, the Scotch por- ridge has served as a complete break- fast for millions of Scottish men and women.

Oatmeal like all cereals, has n thick

coating of celuiose or fibre, under which the nutritive illlalities are to be found. This thick coating is ordinarily impervious to the action of the dljea- tive juices, unless in some manner it is removed. The only satisfactory way to do this is by long and careful cook-_ ing. The eifect is to break down those hard little shells, and the starch grains too, thus aiding, the digestive pro-

cesses.

If it can be managed have the oat-

meal steamed not boiled--that is put it over the fire in a double boiler. Eight hours at least should be allowed for cooking all cereals, if the result is meant to be digestible.

Pornit-ine Should be stiff.

Do`n't serve your cereals as if they

were soup. 'They should be arm. so that each cell can expand to its great- est capacity. Remember that the more crude dbre there is in the oersal the, longer it must cook. and that the whole grains require more time than crack- s. .

ed one 1

Pon-idge must be welicooked (MI-

too quloltlvl- prefer:-ably bv simms mg om- night. lt -soma telservsg df a stiff form,~so as to contre lull Gl- ll‘1“ ‘”‘i..i.‘Z2.'.l‘.‘} 'l‘t‘:.i 323. 1.2.35

I W0 _ -

ken as nasal not asa Df°_lIl\0,ll¥7` *ll lt. A fit e vers-dry orlsbuloest may so mass to hols the msn fslilél- M

if porridge-is prepared agh sl' n it throws: at will 'go muh gmggtge.. thrive on Drop!! DNN! I Th -. '°“'l'i.‘i.::.§°l‘..”.T..fl¥»'°-7fu‘2“°‘l.°.... ll gigrolae- ss nail sms nl-slawllosl.

no wonder that they have bad diges- tive and other troubles. The reme- dy is obvious. Have the porridge in. a more solid form, and masticate all food throughtly. .

CAKE WITHOUT FLOWER.

Beat the yolks of four eggs thor-

oughly; add three-fourths of a cup- ful of sugar and one eupful of very

eight teaspoonful of salt and fold the stiffly beaten whites of the eggs into the mixture. Bake for -twenty minu- tes in a moderate oven in which the heat is greater at the bottom. Use unbuttered gem tins. This amount makes about thirty cakes.

To prepare the curd take two and

one-half or three quarts of sour skim milk, heat to the boiling point, and strain. When no more liquid runs off press the curd between cloths or spread it out on a thin layer cloth and dry it in a warming oven. If the curd from the quantity of mlilk given am- ount to more than a cupful, it is too wet, and more of the liquid should be extracted. ' If a very sweet cake is liked as is the case in parts of South America, - where these chesse cakes are well known. two cups of sugar may be used with two cups of the cottage cheese and four eggs. .

FW9 § ' POULTRY

START PULLET8 NOW

?I@l-IE#

About the most profitable pullets are those which begin to lay in Octo-» ber and early November.

That's why J. G. Halpin, secretary

of the Wisconsin Poultry Association, is now urging Wisconsin poultrymen to get, as soon as possible, their young flock into, and accustomed to, Winter quarters.

_ Facts About Pullets ‘

They should begin to lay before

cold weather.

They should be in Winter quarters-

early.

They should be handled quietly. _ A little attention now means dol-'

lnrs later on.

He has found that whenever pos-_

sible it is well to give the pullets a separate pen, which should be well cleaned and well littered. The pul- lets should be moved in as quietly as possible so as not to frighten them and stop their development.

"We have found,” says Mr. Hal-

pin, “that if a pullet starts to lay or gets nearly ready to lay and is then moved and badly frightened the par- tially developed yolks may be reab- sorbed. It sometimes takes_several months to recover from rough treat- ment. Special attention should, there- fore, be given so that the pullets will not notice the change from Summer, rcosts to Winter quarters. A little precaution now will mean dollars later on.

“It is easier to keep pullets laying that begin to lay before cold weather, sets in than those which start after cold weather comes. I “At this time we should make our

plans for early hatching_ in order to enough to begin laying in October or early November."

THE DAIRY

SELL RICH CHEAM

It is doubtful if there is any one

thing which injures the quality of gathered cream butter so much as thin cream. Thin ,cream is respon- sible to a large extent for the old sour cream flavor so frequently found on gathered cream butter. ` _

Many creamery patrons have the

should give a correspondingly large amount of money, forgetting -that they are paid only for the butter fat in the cream, or the butter made from the fat.

Skimming a rich cream is a de-

cided advantage to the patrons in more ways than one. Not only is the skim milk better kept at home for feeding purposes, but the less cream there is to handle for the amount of butter made, the cheaper can the manufacture be accomplished.

KEEPING MILK RECORDS.

Records Ars of Value to Any Owner

of Milk Cattle. “

To secure the greatest good from

the keeping of milk records, the ma- jority of those engaged in the dairy lndustry should be interested. The keeping of the records is not a costly undertaking and does not waste much time. The most accurate method-is to weigh all the milk that the cows -give and to have a test made at regular intervals by the owner or manager of the herd, and on occasions by an ex- pert from outside. It does no good to force a cow for a particular day or short season, givin an, extravagant idea of her capaciti -` >-

For the greatest satisfaction, tests

should be conducted under the super-' vision of asocietyinterestsd in' the breed to which the individual tested belongs; this, besides guaranteelngi the honesty oi' the' test, helps the own-

'ad through the lists 'ot performances madeout-at regular seasons and fre-

gurntly published in" the farm -Jour-‘ . | ,_ ,

keeping records is that theindividual .farmer knows which cows to keepl and' which to discard; another is l_tbat‘ greater vslue is attached by purchas- ers to animals that show deacenvfrom deep-milking ancestry. - -

would raise the average or milk yields

ilrtile oountrmniust as it has in fthe chse of all he s where the practice ilaa' been already instituted. .

ard to begin the keeping of milk ra-

of cisrksdzd

*l5:t"sIith their 'oatmeal cooked

"cords 'tis the man with a lot-of scrubs

-é---,-1- “_” 1.

idea that a large amount of creams1912 1-00

Last week Two weeks ago

help him in building up his herd and he begins to save money dust as quick- -ly as he -follows the indication of the. records by getting rid of his poorer individuals and paying attention to the breeding. of his better ones. There is not much hopeof improving .the milking qualities of a herd of cows unless authentic information. can be obtained regarding the bull to be used and only by reference to the

dry cottage cheese. Add to this one-#mug ,mpgs of his dun and omg,-3

ln his pedigree can this infomation he had. .

The days of being satisfied with a

cow, that gives a pailful at one milk- ing are passed. To be of any good to her owner as a money-getter the cow must give a pailful for a number of days and the size of the pail must be known at that.

Q 'rl-il-.1 MARKETS Q

I ` I TonoNTo

Hogs off cars $8-95 cattle 'I -65 Lambs 9 - 00 Barley -53

TORONTO

Butter »30_’&50- Eggs 3 c. Cheese (large) 17c.

, MONTREAL

$9.40

7.50 8.75

Hogs, off cars Cattle Lambs

MONTR EAL

Butter Eggs

Cheese (large)

BUFFALO

32%c.

40c.

16%c.

;s.1o 9.80

Hogs fed and watered

Cattle Lambs 8.90 Barley

NEW YORK

Butter 30c . Eggs 53c . Cheese (large) 16c . _._____<_

BUTTER MARKET

Farmers' Creamery

~ Separator Prints

This week 30 30% Last week

Two weeks ago

Same week, 1914

1913 1912 1911

` EGG MARKET

New-Laid

30% sou, 27 21 28 27

30 29 25 25 27 27

Eggs as 33 as al 34 as 33

This week Last week Two weeks ago Same week 1914 1913 ,

1912 1911

CHEESE MARKET

Top Price af, Local Boards

15 13-16 10 11-16

Last week This week

Two weeks ago Same week, 1914 1913 1912 1911

16 1-4 14 7-8 13 1-4 12 3-4 14 1-16

GRAIN MARKET

Fall Wheat. Oats

This week S .95 S .44 Last week .95 .44 Two weeks ago .95 A4. Same week 1914 1.15 .54 1913 88 .40

.50

.91 .53

CATTLE MARKET

This week $7.65

7.75 7.50 7.75 7.50 5.35 6.50

1911

Same week 1914 1913 1912

1911 .

sl-leap rqf_am<E1'

Sheep. Lambs

This week $6.25 $9.0 Last week 6.25 9.00 Two weeks ago 8.25 8.85 Same week, 1914 6.00 7.85 1913 5.35 6.35 .1911 3.85 5.40

HOG MARKET

.Top price

off Cara

This week ;g_95 Last week 9_75 Two weeks ago 9,90 Same week, 1914 5_9() ;1913 9_4() -1912 8.25 1911 6.75 ---l._._.__.

§ FARM' E

FALL PLOUGHINGIOF OROHARD8.

er through publicity ‘which is obtaiivl ___

After sllrlesiokins the orchard

should be ploughed while there is still plenty of time for this operation

'“0fw. vi the mat advwteses of more n-seams msn or om- om

1

fruit growers have commenced gum. ing the soil under already. This work ofcourse should be left till the rest of the ploughing has been dniahed. It should never be started nnm gn dm. ser of the trees renewing growth for

‘- 'ras general - keeping of records,-.4ae_.“.|q| gy mn, ¢¢|¢g”¢|,,, M, D".

sed. ~' , »

Shallow pioughing is always best.

Plough up ss close to the trees as possible. and leave-the .ground witn-

,~l"i‘sreinolleedto, it f th t furth oul ,

ma. ofam 1,-"ry ggggggig pf¢“‘.xNaaca.5frwn bred aIl'i.mals I5 thzlou “I “um” “ul

W . _ -. . .- , ` ......f¢§..°.f.'.i’.3'»i’¢-'.‘I."-'S-.fi“3»“.e»-""‘.i'2

for the following season. Again by plolllhilla in the fail you save much valuable time when the spring rush commences.

CHOPPED STUFF.

_ What about plowing the orchard?

Do not neglect the apples, they are

valuable this year.

Start a literary society and keep it

going throughout the winter.

Do not leave the fixing up of the

stable till the cold weather arrives.

What about reorganizing the Far-

mer’s Club for the winter months?

'Ilhe man who has plenty of pigs

stands to get the best prices for his rain-damaged grain.

With a fall like this there should

be no excuse for leaving fields un- plowed for the winter.

It is far more pleasant to put those

odd shingles on the roof now than to wait till the snow is flying.

See that the root cellar is well ven-

tllated. There is going to be plenty of rot this year without encouraging it by bad air.

Encourage the holding of a plow

ing mach in your section. There is need of a campaign for more care in this particular branch of farm culti- vation.

if it has not been done a coat of

whitewash to which has been added some good disenfectant will brighten and cleanse the interior of all the stables. (

In starting the winter feeding it is

just as poor a policy to overfeed as to uuderfeed. Upon the care of the feeder a great deal of the success or failure depends.

Feeders cannot profitably be left in

the fields too late in the fall. It nev- er pays to allow them to shiver in the fence corners or fose flesh through shortage of feed.

FEEDS FOR THE FALL

` The feeds mentioned below should all be fairly plentiful this year. They are all mentioned in Bulletin 72 of the Department of Agriculture, so the re- marks concerning them can be de- pended on. Apples and pumpkins are included in this list because many people question the wisdom of feeding the same to dairy cattle, and because they are both crops that usually give a surplus over markettable quantity.

Wheat-Wheat as a. food for dairy

cows is almost unknown in Canada. Where tried it has proven satisfac- tory. To give the best results, it should be rather finely ground and fed along with the other meals. The other meals most suitable to feed it with are wheat bran, oats, oil cake, and corn. Frozen wheat, when avail- able, is a first class feed for dairy cows. It should be finely grolmd and should not make up more than half the meal mixture. Oats and wheat bran are suitable for mixing with fro- zen wheat.

Wlheat Bran--As a concentrate feed

for dairy cattle, all things considered, wheat bran has no equal in Canada today. it is good combined with other meals such as oats, corn, barley, pea,

comes nearest to making a successful meal ration of any concentrate fed alone. Furnishing, as it does, protein- and ash, which are essential in milk production, and also some amount of, starchy matter, it should enter into every meal mixture intended for dairy cows. Being exceedingly wholesome, easily digestible and very palatable, it may constitute any part, or even the whole of a profitable dairy meal ra- tion.

Pumpkins--This crop, one time

grown extensively along with corn in Canada, has of late years been much less commonly produced, due to the use of the corn harvester and the much longer period. of cultivation found profitable in growing corn whe- ther for gain, forage cor ensilage Where grown, however, the pumpkin has proven to be a. most satisfactory feed for milch coows, and is worth probably more than an equal weight of root or ensilage.

Corn Stover-Corn stover is the

name given to the whole starch of corn after the ear has been taken off. It is frequently fed to dairy cattle, and, shredded and mixed with cut alfalfa, bran. corn, oats, barley or peas, it makes a fairly valuable feed. Shredding adds value to it, as it is thereby more easily handled and stored, and more readily eaten by the cattle. If shredded and stored in large quantities, a silo is necessary to preserve it in good shape.

Apples-Apples have been found to

be fairly satisfactory as a feed for dairy cattle, possibly not so much be- cause of the nutriment they afford as on accoount of their palatabillty ami health giving quantities. When fed apples, cattle seems to eat more of other food, seem to increase in diges- tive capacity, and in power of assim- ilating a greater quantity of grain per day with a. consequent increase of profit. Refuse apples should be fed in addition to the regular ration, and not to take the place of anything in the ration.

.1.._1_.-__--_

SERUM STOP8 BLACKLEG

Blackleg serum instantly stolli BH

outbreak of blackleg. This is the state- ment of Dr. 0. M. Franklin and Dr. T. P. Haslam, of the veterinary depart- ment in the Kansas Agricultural Ex- periment station. the first station in the United States to produce the serum successfully.

Until recently there was no remedi'

for blackleg when once it attacked an animal, and the only useful procedure was to vaccinate the other animals of the herd. Vaccination in a herd in which animals are dying from black- leg is often unsatisfactory, the local experts point out, as it takes from five to seven days for the vaccine to pro- tect. A number of animals may die during this time. as there are a most always some in the incubation period and at this stage the vaccine will

cause the disszse to develop more rap- idly, Again iti often necessary to vac- cinate' two or three times, before the trouble stops, with a large loss in the meantime.

is ouratlvs Agent Also I

in bisckleg serum, however, scient-

ists have a means by which the dis- ease is instantlysin psd,_ead in not a few eases it is posafhle to cure the

or at host cmsh.-oo ostllo who most'

soilinaloseslatawlthsa ae-

anlmals in tae first stages of the

gulten, oil cake or bean meal. It,

perfectly safe to vaccinate the ani- mals in from three to five days with very strong dose of vaccine. This will give the animals protection after the eifeifcts of the serum expire. -

The serum has been used on more

than 2,000 animals in herds in which animals were dying at the time from blackleg. Not a. single case has oc- curred after its use, although in some places several animals had died in the twelve hours preceding the use of the serum. ‘

On one farm with two adjacent feed

lots in which calves were dying in each, serum was given to those in one lot and no treatment to the others. There was no loss following the use of the scrum, but two animals died inthe other lot. After use of the serum lherc was no further trouble. In three herds where too strong a dose of a commer- cial pellct vaccine had been used with subsequent losses, the serum also provd 100 per cent. efficient. In two cases, animals showing definite symp- toms recovered when given large doses cf serum around the point of swelling and intravenously. Practically the same results were obtained in many other cases.

No Bad Results Possible

The serum can be used in ally sized

dose with perfect safety to the finest pure-bred animal. Only the cleur purt of the blood is used, and this is filt- ered through a germ-proof Berkileld filter, and s. small amount of cholo- form is added as a preservative. The serum therefore cannot produce ab- scesses. l-t has been given in doses of 500 cubic centimeters (more than a pint) three days in succession with- out had results to good beef calves weighing 325 to 450 pounds. The doses employed as a protective meas- ure have been 12 cubic centimeters for calves weighing up to 250 pounds; 20 cubic centimeters for calves from 250 to 450 pounds; 25 cubic centimeters for calves from 450 to 600 pounds; 25 to 40 cubic centimeters for calves more than 600 pounds.

The serum, when made on n small

scale as has been necessary in thc experimental work at thc college for thc last two years, has cost about 1 cent n cubic centimeter, due to econo- mical and efficient methods developed in this laboratory. This averages about 20 cents an animal for ordinary treat- ment.

In case an animal is already sick

the dose is increased from 250 to 500 cubic centimeters, depending on the size of the animal, and is repeated in doses of 150 to 250 cubic centimeters on an animal. The treatment of ani- mals already sick is nqt recommended by the college experts unless the very early stages of the disease are ob- served. which is possible only in rare cases, and unless the animal is very valuable. It is, however, possible and should be borne in mind. With most serums a treatment of sick animals is; not nearly so successful as in the case of blackleg serum.

A more detailed account of the ex-

perimental work, and the production and use of the serum will appear in a. bulletin. The veterinary department of the station is ready now however, to answer inquiries.-Kam sas Industrialist.

AMONG THE _

HORSES fi

The sum of $25,000 was recently rc-

fused for Peter Volo, 2.02.

1 l i

The Canadian trottcr,Prince Rupert,

won the 2.19 trot at Windsor. Conn., taking the measure of n large field of good trotters. -

` t O l The well known Canadian pacer,

Grand Opera, 2.0514, is offered for sale. He is just after s. great winning campaign over the mile and half tracks of Canada ami the United States.

l O 0

The former two~year-old champion,

Trampfast, (2) 2.12%. becomes the first ten year old half century sire. He has fifteen new performers to his credit. making a grand total of fifty- one to date.

I 8 O

E. S. Livingstone, of Amherst. N. S.,

now owns the pacing stallion }lai-at- Law, 2.10%, ilavlng purchased him recently from H. B. Ralston of Brighton. Mass. The purchase price is not stated.

Q ll l

Of the 124 drivers whose mounts

captured various portions of thc purses on the 1915 Grand Circuit, Tommy Murphy. tho Poughkeepsie wizard, again led all in the race for fame and glory, capturing a grand total of 393.425. almost double thc 3100011! W0" IW My other driver. Sec- ond ln the list is Walter Cox with $42,786. Only four others won over $20,000, and are Dick McMahon. $37,- 575; Pop Geers, $333,673: Lon McDon. HW. $30,610. and Ch l V1 520.651. ar ey a entine,

O O S

That Captain Aubrey is well start-

ed on the road to fame as a sire of early and extreme speed has been 81111111' proven by the performance of his sons and daughters during the racing season now drawing to a close. The illly Lady Aubrey was one of the sensational youngsters of the season. In the Horse Review stakes for a 3 year olds at Columbus, she trotted one heat in 2.08 and in other races in which she started and which were won below 2.10 she stood weil.up in the summary.The gelding Aubrey O., stood second in the 2.12 class at Seda- lia, Mo., in the fast time of 2.08%. At the same meeting Italian Aubrey a 5 year old stallion won second money in the 2.10 class. Aubrey a 6 year old daughter, won a good race at Ma- lone, N. Y., taking a record of 213%. it is claimed that this more in her work has shown much faster than her record. Besides the above several of the Captains' Youngsters have taken marks below 220 this 'eason among them Lieut Aubrey. which as a is year old last season tool: a record of 2.28% on a 'half mile track. It is safe to say that few stallions of the same

fast representatives as' Captain Aub-

sge and like opportunity have as many`

1-llllsgrove had twenty-eight pulled

for its ten days .mi-ae.ting. '

nunele 1-xoy,'z.oz%`, ls making q

tour of the sout.hel;n half mile tracks,

llltsmn trotted an exhibition mile

in 2.08% at Nalzbvillefbe other day.

Walter Cox has won $12,805 with

Worthy Prince this season, and never)

won a heat. i ' `

O U

Alice McGregor, 2.08%, recently

worked a mile in 2.08% over the Lex- ington track.

O O O

Lady Grattan, Peter McCormack

and Peter Biliiken have got back in the racing game ail.right.

l U II

W. J. Mc-Donald’s matinee trotter,

Binsola. 2.21'/2. is out of Cecelia, 'a half-sister to Mary Putney, 2.05%.

U O I

Peter Stevens defeated Joe Boy ov-

er thc half mile track at Reading, P0911.. last week in 2‘11%, 2.10, 2.08.;

Bob Mac the Island-bred paccr now

owned in Cape Breton is to be raced on the Montreal speedway this win- ter.

1 8 8

Clydesdale horses are bringing re-

cord prices in Scotland. At a recent auction the average for 100 head was $1,055

l U U

The average time of the Grand Cir-

cuit races fills year was practically tile same as in 1914, a shade slower than 2.08%. ` U C C

Word comes from Lebanon. N. H.,

of. the death of The Bishop, 2.06, a pacer that was a money getter for

George Whitney*a‘nd Ed. Sunderlin.

8

Troas, 2.12’/¢, 8. 5-year old gelding

by Walnut Hall, was sold at the New England Speed Sale in Medford, Mass last week to Nova Scotia parties for $35.50.

U U #

I.cna Moko, an illinois trotter won

n seven-heat race at Rockport and two days later repeated with a six heat win, then went to Cran- wood and carried offff the money in four heats.

U I U

Verna McKinney, a. little brown filly

by Vernon McKinney, Ramonla, took the honors oil' the coast Greeders two year old pacing futurlty at the Expo- sltion races at San Francisco on Fri- day. The race was won in 2.131/4.

l 1 l

The noted broodmare, Carrietta, 2.18

is now credited with four yearling trotters with- standard records-sn- other world’s record. The fourth, Sen- ator 0'Brien. 2.29, put in his appear-

ance not long ago at Lexington, Ky.

Nellie the Great, a two-year-old

trotting filly, made a new world’s re- cord for a half-miie track at Spring- field, Ohio, when at a breeders’ meet- ing she stepped a mile in 2.15% last week. The former record was 2.16% held by Nowaday Girl.

1 ltr ll?

Estili Boy, 2.16%, was sold to T. E.

Macdonald of Lawrccne, Mass., for $105, at the New England Speed Sale, Medford, Mass, the other day. Estill Boy is well known on maritime tracks and has performed at Charlottetown. He is 16 years of age.

8 U i

The Frededicton Park Association

has decided to take the initiative in the proposed circuit to involve the Maritime Provinces and eastern and northern Maine. li' the movement meets with favor n meeting for organ- ization will be held early in the new year.

O U O .

It may interest Islanders who fol-

lowed the races on New England tracks the past season to know that Irving Pottle is to switch Master Mar- iner, 2.14%. back to the trot next year. The grandson of Bingen, 2.06%, holds a two-year-old record of 2.23%, at that gait.

U U O

There is talk of the feature early-

closing events on the Grand Circuit next year being really stage affairs with $1.000 as entrance fee. the track adding a like amount for each starter. It is pretty likely nothing but talk, however, as the tracks are not in tha habit- of contributing very largely to early-closing purses.

ll Ol R

A new world’s record was hung up

at Springfield. Ohio, when the two- year-old filly. Nelly the Great, trotted thc local half-mile track ln 2.15%,dis- placing Nowaday Giri's record of 2.16%, made three years ago. The new champion is by Caduceus the Grout, son of Peter the Great, 2.07%. (lrent Night, a yearling by Caduceus the Great. obtained a record of 2.28 at tile same meeting,

_ s e a Ernie Crummer, the clever Canad-

ian tcamster, whose home is at Chat- ham, Ont.. gathered together ten iirsts and four seconds with Eel Di- rect. 2-09%. this year. Mary Peter, 2.18%. by Peter the Great, 2.07%, an- other pacer in his stable, won four flrsts. four seconds and two fourths in ten starts. and is considered good stake material for 1918. the four-yesr- old having worked in 2.08% over I half-mile track before going home,

O O U

While Napoleon Direct is unbeaten

this year the merit of his campaign is to be found in the speed he hat shown in his five races he has paced seven

heats average 2.01 9-10. No other pacer can show so low an average. and in his last race,wbere he won coll- secutive beats in 2.00%, his-perform ance is excelled by only Dirsotuli I. and William, and it should berelleilt- bersd that 17 have taken records' ef 2.00% or better.

I U O

The free-for-all pace at Hillsgrove

on Saturday was easily taken-by lin!

Jr.. 2.01%. The grey :warrior vi: never called upon to extend himae The fourth and dual heat was tarnsll in 9.09%, within ll( seconds ol ` track record. Both halves were

in exactly the lame time 1.0411* onds. The 2.19 pace, raced the ` day, took seven heats to get a . Faust Patch wp! (he w

!l~°:lam"éa'm

es e te ` _-2

heal. while Btwalaaaed two., '

n eds the results of co tsstin do fa oo, Alt the asrum it ll ri! best time was 2 17

5", seaggalpsa doyrn ilnire _ A v _ sv ' ` if causing ` . _ _“,,___;}g.f _._`_"'

is 1 _ _ \

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