` 1

Ignlgtsl ' v_*M A 1 » f ' l ~ s ' -rv

'ras cnantorrirrown cuanopis A -not wma

g ll D N Dairymen .Farrners H oisemen

\,_

For Parents. Teachers. Pu tis.

ramen §

._ »,--.-..

` ` llli|,l,0,\lf°l‘l interested are

mm 'toieillltribllto . to The Farm 'rho-_ Dairy.. ' 'rlie 'rm-r, and ow( roads departments of the Guardian either by uuestlpn, correspondence or otherwise. Answers will he given ny espsrts to a’il Questions of gens;-el interest and space will be given ‘te any' articles that will in any way help to advance Prince Edward Is- land interests.

Contributors are asked to have their articles at this oliloe early econ. 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 me following week.

THE SCHUOL

AND

THE- HDME

.

Contributions for this department

should be addressed to

President- 'reacher's Association,

Guardian's School and Home,

’ P. O. Box 188 Charlottetown.

”***** ' woni-:n"s msniurss §

Queries and Contributions for this

department should be addressed to

Mrs. A. E. Dunbrack,

P. 0. Box 123

_ _ _ __,. Charlottetown.

|Ns'r|'ru'rE Norse

` During the past three weeks new in-

stitutes have been added to the list of those in Prince County, namely, Rich- mond, (to include the school dis- tricts of Richmond, Wellington Sta- tion and Wellngton Central), Belmont and Mlschouche. Arrangements are being made for - public meeting to be held in Grand River in the near fu- ture for the purpose of organizing; also one at Clermont, and another at Freetown.

Travellers Rest Institute is working

on ‘a Red Cross Quilt.

Emerald Women's Instituto is ar-

ranging for another entertainment for raising funds for the Institute.

A unique feature of the next meet-

ing of the Emerald Institute is a dem- ggtration -~-by the supervisor on

wer Making. About twenty-five,

children will be present at this meet- ing and will take lessons individually in the work.

The Annual Women's Institute

Convention will probably take place during the third week of July in Charlottetown. As soon as arrange- ments are completed information will be forwarded to the different branch- as.

Two new Institutes were organized

at Red Point and Georgetown recent- ly. At the second meeting of the Georgetown Institute which took place onthe evening of the 1-ith upwards of sixty were present, the greater num- ber being members.

QUESTION - Kindly let me know if there is anything you can put on the inside of ticking for down pillows to keep the down in, or from sifting through. Have tried covering the pil- lows with white cotton but it will come through both. L. E. W.--York.

Answer-An old fashioned remedy

is to rub the inside of the ticking eitli- er, with a cake of common soap or beeswax. This fills the pores of the cotton and at the same time forms a coating to which the down will stick.

‘_ KEEPING A MENU BOOK

iff. (By Mrs. A. E. Dunbrack)

One of the most important items of

small system in a homo is the keeping

of a manuscript ‘\“Menu Booili." for it not only savest e ousew e muc time and annoyance in considering the eygr recurring question "What shall we have for dinner-or breakfast-or supper?" but it also results in many

otther small savings of dtlime said t ought and conven ence. an n e end is also a saving of money, since it assists very materially in the mark- eting.

Many of us consider a menu as

merely a group of dishes comprlsins the elements of a more or less formal meal, and is supposed to be compound off dishes which "So together. °i`

dgghes which according to custom are uped together. While this mey be

tvijue-many housewives look upon a "‘&.'.‘“. °' °‘*".'.“‘.' ""3 1."§i.‘¥“.».°1’.§".‘Z " sng," as s ca e .A

not the case. ' ` rlnstead of ignoring menus, unless one 'ls entertaining, there are import- sht reasons why they should be con- sidered every day in the y°l\\‘: 10° often are baphaaard megs I'li`0Vid¢ii for families, the membe _ ,of Fiiicii often wonder why they. dll nohfebi I! strong and ouhrgetic as their nsiahbvll lt may be that one reason for this il the absence of what is known' to D0' msstic Economists as the D°i'f°¢i balanced ration"-a meal which will nourish all parts of the body. This is really a most important reason wif! minus should be composed and Wfii' ten down for the every-dly i'i\°lil- Another is the saving of time and ls- bonr which such a system lnll\l\‘°l- if niasl planning is one haphasardmiili- in one’s mind, part of the meal is like- ly to be a poor one, but if the meal is well thought out and written down. B olerpsr cut oi' meat which is llllt ii! des miie and rnny u pslsisbis °°“ be provided, and this applies to every

dlqhhin the ers

uall important

W book should

every day be some of which one refers to it

“Gs differ so wldel ' as it stands is or iixt'tit<:`:-¢f’il\P::tl>‘fit'l‘t'l: W0" i0 study them for 'tae form \iilDiill8 “Gil Darts as fill one’s needs' discarding the remainder iicdiiy-' they are also valuable for the sugges'- tiiliiii they contain, and for the new or different ways of serving common ev. sryday foods tncymring to ones' si. tentlon.

A stout blank book should be pro-`

vided. In the back of the book re- °°""h BBVBFBI Pages. and on these write the favorite desserts, soupe.meat dishes. salads. etc. each on a separate vase. allowing space for additions from time to time as new dishes are tried and prove acceptable. Specially favorite dishes or desserts may be marked with a star, for future refer- ence. Do not plan a series of menus which entail extra expense or labour, for after a time they will be neglected altogether, as being too much work or too costly to prepare. No menu should be entered into the book until it has been tested thoroughly and has proven a success with all the members of the family; in case it does not lit- tle changes may be made here and there. lt is always a dlfllcult matter to please everyone in a large family with all the dishes served at one meal, but in passing it might be well to suggest that a list of all the favorite dishes of each member of the family could be allowed to select three dishes for the various meals of the week and the head of the house being al- lowed the extra choice for the Sunday morning breakfast. This would allow every member to have three of his es- pecial favorites in the culinary line. every week, and should keep them all pleased and satisfied, and it would seem to be a most euuable method to pursue.

These favorite dishes may be incor-

porated in the menu, and as no es- pecial date is placed on them, the menus may be used at any time the various articles of food are seasonable or at their best. _

It takes a year to fully complete a

menu book of this sort; but it means little additional work from duy to day, since the meals must be prepared anyway, and when it is once made it is apt to be considered the most valu- able culinary book in the housekeep- er’n possession.

As a rule the daily meals are select-

in the following manner: The house- wife goes to market and purchases whatever she may see there which is ln good condition, suitable in price, or which she may happen to think of as "good for dlnner." When one buyi-1 proniiscuously in this fashion, one iS apt to purchase too much of some one article, and this results in waste .or in the reappearance of the same sort of food for several meals in suc- cession, and even thoueli ii- muy be differently disguised. the family soon tires of lt. This method also results in haphazard meals, without reg”-Ni to the "balance ratlon" and this means disaster to the family digestion, and the nervousness which is so often caused by stomach dcrangernent, al- though the victim may H01 feiiiize the cause, it is one reason why this form of health is so prevalent. The bal- anced ratlon" does away with the "Craving for something"--the sufferer does not always know Jllsii What: but this rather common sensation which often occurs after one leaves the

\iable is of two sorts, like the two - kinds of symptoms which physicians recognize-subjective and objective; sometimes the person may be iiWiii'9 of the feeling of dissatisfaction, a longing for something, although he does not always recognize It as a longing for food he feels unsatisfied in some way, and in women this gener- ally results in the consumption of large quantities of sweets, which only aggravate the condition, whllo in men it results in the use of stimulants nsbiinsiiy, or which perhaps the ili- coholic kind are as little injurious as any. If neither resort to these means of alleviating the feeling of distress, for it becomes distressing after a while, than the person develops a nervous irritability, and away back in the beginning the “unbalanced ra- tlon" is to blame for the first feeling of unplcassntncss and dissatisfaction that comes into a new home. When one sees the disastrous results which follow the daily serving of unbalanc- ed ratlons to one’s family, it proves that the forming of sultaable menus is not merely a "fad" or a kind of fusi- noss," but a matter of vital impport- ance to the health and happiness of the family and the home.

In thse days of scientific research

in the line of foods and their action on the human system. Wilt?" the 3°” ernment is spending lBrSe Slime °f money to insure pure food being given in exchange for one s money. Bild when the results of this research and effort on the part of scientists and the government is given wide Public' ity in newspapers and magazines, there is no excuse for the housewife not being able to discover what form! a "balanced ration," and serving it to her family. One may be even B

rather indifferent sort of a cook. yet if a meal is well chosen in the beg n-

ning, and properly planned beforg- hand, half the battle of properly filfl; ing the family is fought, and twat the added interest the keellin8 0 0

menu book is apt to arounse, one uu- consciously becomes. ill time. B UB '

te£l‘l:t(:il,‘°too. when the menu book is kept and used every dey ill ii\° Y°°i'» the entertaining of guests. _even 011°!- pectedly. has no terrors, it mleans merely the_providih8 0f 01'-fl D “iii” at the table and a little more footd or elgh ‘\|Q|t,` OP “IB 0 3

'wnpgg ?.',§W0 10 Ill SYOTY-diy _"id, it o simplifies matters t a can never he said. as lt has seam :ig more than one woman who sou! a_ entertain in s way l>°Y°i\ii ii" ;`"_ sources, “}thetef;i:t, course was mgrxgefdegn the menus each housewife

for herself the kind of

number that may D0 l°i‘V' general cost of meals.

point is controlled by the

money at her disposal. families in these gina!" £11599; the or n

00 dlyr the

mea

° and

salad wise one "15 av _ four-

f!0\ll'l and

some form) salad and dessert. What dishes shall constitute these courses rmains with the housewife; do not coppy into your book a series of printed menues from some book or magasine; select from these menues what dishes are most suitable, and after forming the menu with such oth- er dishes as are desired in a small

book, try itatleast twice before en;

terlng it in the large book, to make sure it is a success with one’s family.

IN THE KITCHEN.

Current Cake.-Take 10 eggs, 1 lb.

of sugar (white), 1 lb. of flour, 3-4 lb. of currants. 1 teaspoonful of baking powder, 1 lb. butter, and a little can- dled peel, a few drops of essence of lemon. Beat butter to a cream, add sugar; mit well, then add yolks and whites of eggs, beaten separately; then flour, mix well and add currants and candfed peel cut in strips which have been well dried and rolled in flour; add essence and, last of all, baking powder. Bake in a moderate oven for 1 1-2 hours.

Lemon sponge-Two level table-

spoons of cornilour, 3 level table- spoonful of sugar, whites of 2 eggs, 2 breakfast cups of water, 1 large lem- on. Put water (reserving a little to mix cornfiour) on to boil, with sugar, lemon rind and juice, and when boil- ing take out rind and stir in com- flour, which has been previously mix- ed, and boil three minutes; then turn into a basin, stirr in whipped whites of eggs, beating the mixture well to whiten lt. Pour into mould to set.

Lentil Crcquettes.-Soak half cup

lentils or, if desired split peas, over night. Cook with one stalk of celery until soft, or about two hours. Drain and press through a sieve. Add one cup stale crumbs, one egB. three fourtths tablespoon melted butter, a few drops onion juice, and salt and pepper. Cool and shape into cro- croquettes. Roll in crumbs. then in egg. then in crumbs and fry in deep fat..

Instead of peeling .potatoes for

steaming or boiling, simply cut a nar- row strip entlrely round the centre of each one. After being cooked, drain- ed and dried, in the ordinary way, the potatoes slip easily from the skins when the opposite ends are pressed between the thumb and foreflnger.

A large clean marble boiled in milk,

porrfdge, custards, sauce or stew, will automatically do the stirring as the liquid cooks. Any chance of burning will thus be prevented.

Four large potatoes and one medl-

um sized onion are sliced very thin and put to boil with two quarts of water and two teaspoonfuis of salt,

+0->|<-les

THE_ WOOL SITUATION.

A short time ago orders came thro-

ugh that no wool was to be exported from Canada. Immediately the price dropped several cents per pound and tho wool market became very un- settled. Considerable wool is still in the hands of' the growers and large quantities are held by dealers. All those interested in the wool business will read with satisfaction the follow- ing announcement made by John Bright. Dominion Live Stock Com- missionerz-

WOOL MAY BE EXPECTED.

"I beg to stale that a new Order

now permits the exportation of wool grown in Canada to the United Stat- es, under a guarantee that the wool shall bo used for manufacturing pur- poses only in the mills of that coun- try, and that no part of the wool nor and wool tops or yarn made therefrom shall be re-exported from the United States.

Applications for licenses to export

wool grown in Canada should be made directly to the Department of Customs, Ottawa, where full informa- tion will be furnished. Under these arrangements the markets of the Uni- ted States will bo open to the Wool Growers of Canada."

Old Country reports, and, by the

way, the Old Land is the wool-market of the world, indicate that the high prices which have ruled during the past few months have been a direct result of the war in Europe. The bulk of the output of soldlerly is cross-bred combing wool, and, according to some who have been watching the market in Britain. the summit has been reach- ed. The Government call for khaki is said to have ceased for the time bc- ing. Military orders alone put up the price in Britain.

It is estimated that the English clip

will be less this year than last but the British manufacturers are said to have "tremendous welghts" on hand. Colonial wool has been held up in transit and our prices have been forc- ed up beyond normal. London, Eng- land, reports considerable enquiry at export houses but the tendency seems to be toward levels over there.

In Canada the embargo announced

a short time ago completely upset the market as embargoes always do. There was no outlet to the United States and' in one month wool dropped 10 cents per pound..A few figures re- cently published in ",The. F'armer's Advocate and Home Journal"-of Win- nipeg, Mah., show the extent of the ln- dustry. .- , _. -.1 ,-If ' ,'..»..1 I The wool prices of the wosldiarehet

in London. Elllland.. and that lnfluencing prices 'tp the grea est' - tent are the South American states and Australia. The approximate pro- duction in the various countries is as

follows, indicating ln a comnratlvs way those controlling the mar t:

Sheep Wool, lbs.

South American States . . . . . . . . . . . . . . .'; .. ..l12,000,000 700,000,000 Austria .. .. . . . . . . . . .. . . 85,000,000 510,000,000 United States .. .. .. 50,000,000 80,000,000 Asiatic Russia ._ .. . .. ._ ._ sz,ooo.ooo is‘s.ooo.ooo Great Britain ..

. . .. 27,900,000

figures on the

` wooL i M*HwHm»m

tions has to supply a heavy local de- mand. _ _ 'rns tncsi wdi-id's sheep pepnistien

is approximately 848,000,000. with a wool production of about 3,888,000,000 pounds. This output we understand has not materially increased to corre- spond with thatiof the world's popula- tion. Thls sitipption would naturally tend to produce s firmer market. To offset this, however, several factors are evidently important, among which are the deceased yardage in the manu- facture of womfeirs wear, and the tendency to economize. In conse- quence of this situation considerable wool was carried over from last year due to insufficient demand. From a well-known wool expert we gain the information that in consequence of the above mentioned condition wool prices would have been lower on the world's

market this year than previously if the war cond tions had not prevailed. Much clothing has been and is need- ed to clothe the armies of the world, good fat contracts for wool have been given, and considerable speculation has been done. It is believed that due to the speculative elements prices have ranged higher than justifiable.

Both Canada and the United States

are importing countries. The United States supplies only 50 per cent. of her demand. and Canada only a limit- ed proportion of her requirements. During the past year the American market has been open, and American buyers competed with the Canadians for our wool output. The situation since May 1 has changed consider- ably, due to the Dominion Gflovern- ment order preventing the exporta- tion of wool to countries outside tue British Empire. As a result of this restriction Canadian wool houses have dropped quotations temporarily. One of the large Toronto houses quoted prices six cents lower owing to the confusing market. ln face of these facts the ultimate strength of the market is somewhat unceraln. -

I would seem that prices should not

have dropped as much at 10 cents p r pound simply because export is pro- hibited, when ln reality Canada is an importing country, but as previously stated embargoes always bring uncer- tainty and lower prices.

Undoubtedly the new ordor pernilt-

ting wool to go to the United States under agreement will somewhat simu- late trade but prices are not likely to go as high as they were again this summer, although 7 cents per lb. ad- vance came with the lifting of the em- bargo.

Some system of grading and selling

wool would _undoubtedly aid the grower to higher profits. Last year in‘ the West the association method of markeing was tried out and the pro- ducers as a result got from 7 to 9 cents per pound more for their wool than they did the previous season. The whole situation is problematical but it looks as though the high point has been reached in the wool market for the year. The demand is not at present so great for the army and

some reatrictionai -as to-export are sure to remain. ' ere is more wool than demand at the present time.

§ THE MARKETS V *b*

TOP QUDTATIONS THIS WEEK

` AND OOMPARISONS WITH

PREVIOUS YEARS

BHHH

\’. Toronto. June 0.

BUTTER MARKET

Farmers' Creamery Separator Prints

This week ... ,.23 25

Last week ..24 Two weeks ago ,.26 Same week 1914 ...20% 1913... . . _....24 1912 .. .. ...22 1911 ._ . .

EGO MARKE11 """'i""

This week Lastweek . . . 19 Two weeks ago... . . .. Same week 1914 .. . . 1913 .. ....23 1912...... . ....20 1911 17

CHEESE MARKET

26 27% 23 26 25 21

.. .19 . 20

Top Price at Local Boards

Thisweek...... ..........18% Last week . . ..18 13-16 Two weeks ago . . . .18 13-16 Same week 1914 .. . ......12% 1913... _....121/§ 1912 .. .. ....13% 1911....... ...11%

GRAIN MARKET

Fall Wheat

This week .... ...$1.35 Last week .. 1.45 Two weeks ago ..1.50 Same week 1914 . ...1.06 1913 . ....08 1912 ..1.06 1911 ... .....85

CATTLE MARKET

Oats 62 86 66 45 .40 55 44

- p _ Topprice , For beef cattle This week .$8.50 Lhst week ....s.il0 Two weeks ago .. . . ...$.50 Same week 1914 ...8.50 1913 ....735 1912 ,`,.,_... . .. .. ......8.00 1911 ... ....fl.95

SHEEP MARKET

Sheep Lambs

This week 97.25 $11.50 Last week 7.50 10.00 Ttvo weeks ago .. ... 8.50 9.50 Same week 1914 . ...‘l.00 9.00 1918... . .....‘l.00 9.00 1012... ...$.50 *10.50 1911... ...4.50 6.50

*SpringLanibs

, , HOG MARKET

' - Top price

. oi! cars. week ...£9.90 week ..9.85 weeks ago . . ...$.80 week 1914 ..8.25 ... .....10.10

...... ... .... . .... ....735 ......... ... ... ... .....7.25

THIS _Wllkll MARKIT TOPI-

tusoitsél 3-To

nssoflesrs.

9.90 Cattle $8 50. Lambs, $11.60;

8 : . . ' Barley, 'l0c.

MONTREAL. June 9.-Off

$10.25; $9.00; $7.50.

BUFFALO. June 9.--Fed and

ed, $1.90; $9.25; s1z.so; ssc.

TORONTO, June 9.-Butter,

Eggs,’22c.: Cheese (large) 19c.

MONTREAL, June 9.-28c.,

18%c. ' Deduct commission these prices.

Gln.

water-

25p;

240.. from

NEW YORK, June 9.~29i,§c.,

17 cents. '

¥HKGH%U

THE TURF §

)H¥

HORSE NOTES.

Do not forget the salt. K"

f

25c.,

H89

Stick to the draft horse. `

Breed the mare now as soon as

mule. pw

Feed the suckling colt as soon

will eat.

as he

Keep the suckling colt lu a

bl ,

clean box stall when working the g

dam.

Up to May 1, 225,000 head of horses

and 40,000 mules left the United States for the war.

At this season of the year there is

no better place for a mare to foal than in a good grass paddock. '

The Canadian horse market is

unsetlled. but the man who sticks to n good thing will win out in the end.

still

Return all brood mares regularly to

the horse and avoid trouble with the stallion owner and risk of not getting a foal.

June is a good month to start the

work horses staying out on grass at night, but do not forget that horses at hard work require oats as well as grass.

COAT COLORS IN HORSES

In Mating Animals It Is important to Know What Color to Expect

The Kentucky Experiment Station

has published a bulletin (No. 180), giving the results of an investigation of the inheritance of coat colors in horses. This publication should be of interest and value to horse breed- ers, for it gives laws by which colors in horses are inherited. The colors recognized in the stud books are grey. roan, dun, bay. brown, black and chestnut. In mating animals of dif- ferent colors it is important to know what color one could expect in the ‘offspring The investigation show- ned that except in exceptional cases these colors do not blend but act as unit characters. The grey color is dominant to bay, black and chestnut. Bay is recessive to grey, roan and dun. but dominant to chestnut and black. Chestnut is weakest and is recessive to bay ami grey. Just as bay is recelssive to grey. Chestnut and black may be submerged for genera- tions and then reappear. When grey disappears it cannot again bo obtain- .ed without going back to it. I The Investigation showed further that when horses are pure bred for any color. they will continue to pro- duce that same color for an indefinite number of generations. Whenever chestnuts are produced, they have lost all power to transmit any other color and when lnterbred will produce nothing but chestnuts. Sex has noth- ing to do with the transmission of col- or. That sex controls the color which in the particular mating possesses the dominant color. Thus a well bred sire cannot control the color of his offspring if he is bred to mares of u color that is dominant to his.

The cause of color is explained.

While the bulletin may be a little technical for general reading. those interested in the problems of breeding should send to the Kcntuck Station at Lexington and secure a copy.

\ ,

§ POULTRY

KEEP THINGS CLEAN.

About half the letters we get in this

office from our poultry-raising readers refer in some way or another to ills- ease.

“Our chickens have got thc roup,”

they write-or maybe it's the gapes, or the diarrhoea, or something else. "Now, what shall we do "

What. indeed, shall we do?'.' As

Prof. H. L. Kempstcr, who occupies the chair of Poultry Husbandry in Missouri Agricultural College, and who is one of our contributors, says: "lt is a regrettable fact that a large majority of cases the writer is unable to give a satisfactory reply."

This is not because the common dis-

eases of chicken and common remedi- es for them are not fairly well known but because the symptoms given by correspondents are not clear, always and principally because "prevention is better than cure."

Some people believe the1hest way

to doctor a sick chiclt is with an axe. And thh is true in some instances. but it does not solve the trouble of,the poultry raiser. ,

It is all rightsnd even necessary

in case of dangerous disease, to get rid of a sick chicken as quickly as possible, for the sake of the rest of the flock. Even if your chicken gets well it is likely to be weakened. ir will not lay so many eggs or breed so vigorously, and the great object of the poultryman is to have a strong, lusty breeding stock. Given this, it is only necessary to manage your flock right and you will have little sickness.

Do your doctoring before the birds

get sick.

Take care of them. 'l`here's always a cause for disease,

and if you house them right, fees them right, and keep them free from ‘parasites and other infection, they

1 are not liksly tmbe sick. and your islufectants in the house.

and try to keep the ground free from talnts.

Give the birds some good condition

llowder or a tonic, now and then. D0n't make them sick by giving them -too much medicine. It is impossible to prescribe generally for particular cases. but a little Epsom salts has been found valuable, as also has sul- phate of iron. and potassium perman- Sranate. For small farm flock it so usually as cheap and safer,to buy some 80011 preparation and use it as needed, than to buy the separate drugs at re- tail and make your own condition pow- ders or fonics.

The whole point ls that it pays to

look after the well being of the flock rather than the individual bird, unless it happens to be very valuable.

The advice that a famous physician

gave to his patients might well be repeated to everybody that keeps chickens:

“Clean out, clean up, and keep

clean."-Farm Life.

1 \

DAIRY

SOME USEFUL HINTS ABOUT

MILKING THE COW

In the minds of most people, includ-

ing many dairymen. very little thought or attention is given to the milking of a cow. Many of the fall- ures at dairying are due to a lack of knowledge of this important subject, and when that is missing the cows soon reel and show the results. They gradually go dry. and. with poor re- turns dairylng is branded an unprof- itable industry and the cows as duff- ers. What constitutes a good milker, or by what method a man can get the utmost from a cow-leaving out the question of feed-is a matter too often neglected. I regret to state that the milking of cows on many dairy farms seems to be a secondary considera- tion, the apparent object being to get the cows out of the yard as soon as possible. No\v, while it is necessary that cows should be mllked quickly, they should not be rushed through.

A large majority of our best cows

are of a sensitive nature, and not at all suited to the methods of farmers. The old idea that anyone could milk a cow is all moonsliinie, as some milk- ers can get far better results than others. Many experiments have proved this and it is common knowl- edge with our experienced and suc- cessful dalrymen; consequently it pays to give the right man a. higher salary. In nearly all the older dairy- ing countries of the world, most of the milking is done by the women folk. who possess inherently gentle meth- ods of handling animals-one of the most important items in successful dairy farming. There seems to be some prejudice against girls doing dairy work, but. to my mind, when the conditions are sanitary and com- fortable, they would be far better off in the open air and sunshine than in

ilélilél

by them. Where there is specializ- ation in dalrying. and the individual- ity of the animals is studied, the drutlgery is removed and the dairy animal becomes an interesting study and worth fur more consideration and care than is generally givcn her. Many of our beat cows produce over ten times their own weight of the most digestible food, and leave pro- geny to do likewise. No other farm aninial does so much. The raceliorse is given every care and preparation for the chance of winning a race; surely a good cow is worthy of the like consideration so that lrcr years of’ usefulness may be prolonged. A common question asked by many dairymen when employing a miiker is, "How many cows can you milk in an hour?" Many exaggerated answers are given. The steady, reliable milk- er is worth all the cracks. and if a. man averages eight or nine cows an hour in the spring months he is not losing much time although odd men can do more.

The old question. wet versus dry

milking, is a perennial topic, and much could be written on the subject.

proved that dry milking is more clean- ly, but whore the cows uilders are wcll wiped, and the milker's hands regular- ly washed, some advantage can be claimed for the wet method. which is the more common in the state. al- though the hands should be moist- not actually wot. and moist feats are an aid to mllkers in stripping a cow. Wct milking without the washing of thc udders und thc mllkcr’s hands is a filthy practice. It is well known that the last milk drawn from the ud- der is much richer in fat than that taken at first. That is one of the reasons why the mllker should secure all the milk. In their natural state cows produce just sufficient milk to

many of the occupations now sought,

Bactcriologlcnl examinations have-‘

, * * .

1 _ - i , _ - 1 fa _ A

nourish their young; they soon find. out their requirements. but domestica- tion has achieved a wonderful change and the cow is now much like ,a

machine. For generation-I the yo? animal at birth has been remov 5 and all the milk the cow could pro- duce taken. These practices give nl the wonderful dairy cows of today. I! cows are ‘not milled dry. they soon become accustomed to Buell. treatment, and k\_s-ep on decreasing their yield until ultimately they cease to yield at all. Learners should never be allowed to milk good, full |milk cows; It is much better to let: -them practice on the strippers, or some cow of little value, as their methods soon upset a good cow. Weak wristed persons do not make good mllkers, as most cows need a Sood. strong milker, with his full hand.. Thumb and finger milking should be avoided whenever possible; the pro- per method is to squeeze the test and slightly pull lt. Many young heifers have their tents ruined by unneces-

'ssry dragging with the thumb and

finger; it injures tho inside of the test causing what is commonly called n. pea in the test. The young helfer needs very gentle pressure; if too forcible methods are employed, she becomes frightened and starts to kick and then one can be sure that the best results are not being obtained; her teats are sensible to pain and the milking hurts her. Take plenty of time to milk such a. cow. and see that the finger nails are cut close. When she is first bailed or penned, let her stand a time, to get accustomed to her surroundings. Any ill-treatment at this stage will in most cases ruin

her for all time.

Very fcw cows can be completely

finished by milking with the full hand and when the main flow has ceased; to strip the cow, it becomes necessary to gently press a quarter with one hand, and milk with the other, thus drawing the udder.

A cow once started, should always

be finished without interruption; the milker’s mind must be centred on his work to gain the sympathy of the animal; dllatory or slow milking, talk- ing and noise making should be avoid- ed-such actions cause s. decreased flow. Where milking machines are used, the cows should be first tried for udder troubles and stripped im- mediately the machines are removed: and any time elapslng between gon- erally results in the cow holding back the last and richest of her milk. This is the cause of many of the complaints about milking machines being unsatis- factory, as the cow soon becomes dry -really the fault of the operator. If the animal does not let her milk down freely to the machine. do not persist in its use, as such perslstency will surely cause her to go dry. It is much better to milk such a cow by Iiand, or any other whose udder con- formation does not lend itself to easy milking; very large tents with a hard skin are unsuitable. Best results may be obtained from cows with low hanging udders by the attendants us- ing a very lowcstool and keeping the arms on the levi-I with the tents.

Approach the cows gently.. It is

desirable that the usual attendant at- tach tho test cups on the first occas- ion. The cow is governed by habit, and most cows dread a new milker. In cold weather, provide warm water to insert the teat cups in, and wash the udders.

\Vliile the milking machine, in the

case of an intelligent man, may solve the labor problem. it will do endless damage in the hands of a careless op- erator. The cleanest and purest method can be obtained by machines, if properly handled. Do not wash the udders foo far in advance of the mach- ine. as the cow will have taken her milk up again; she should be mllked immediately after the washing and drying, when her tests will be full of milk; then the machine will do its work more effectively and quickly.

One hears much about the near and

off side of a cow or the milking side. We milk‘cows on both sides and the proper term to use is the right or left sldc. When a cow has a. weak quar- ter, milk that tent first to encourage the inlik to come into it; a. good rub- bing is also beneficial. One should at all times endeavor to keep the cow's udder woil balanced; this can be ac- ,complished or maintained by partially milking tho two fore tests, then like- wise the rear tests, then completing the milking at the next exchange. If an animal suffers from sore teats. en- deavor to get the sore in the palm of your hand. Sore tested cows stand more easily to machine milking. Bet- ter results will bo obtained if sick and injured cows are always milked by the same milker. Tough cows are more easily mllked by putting nearly all thepressure near the point of the tent. but animals of this class seldom pay to keep, unless they are excep-

(Continued on page fifteen) ` p "

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