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FEBRUARY 2'7. 1929'

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Till’. CHARIXTITETOWN _ CUA

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RDINV v

:-: Special Features :-: Interesting, Observations

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Fa rrning canola Agriculture

What would you think of a grocer who paid you 2c. bonus for every lb. _of butter you bought from his competitor?

Livestock Market (Canadifiess)

MONTREAL, Feb, 2c.-There were sixty cattle, 538 calves, 551 hozs and 25 sheep and lambs for sale on the two markets. There wesno chance in the cattle prices. 'I'he Veals offered were of common to " quality and were sold for $18 to $14, the bulk of sales were between $13.50 and $14. ‘A few sheep sold up to $8."

Hogs were strong between $11.50 to $11.75, with the average price near all, 65. Sows were l9. to 89-50.

, Fear‘ of Animals

Either conquer your fear 5f an ani- mal or let that‘ animal alone. There is only one animal that I have ever been afraid of-‘the horse. just the

‘ common. ordinary horscl Why, I do not know. But it is significant that the horse is the only animal I ever failed to get along with. I

‘ never saw the dos 111119 1 19111811. and

never saw one that I could not handle agreeably. Three horses my father owned actuallynttacked me; I could do nothing with them. but dad had no trouble whatever: two of them would follow him like dogs. Not that I ever abused horses. It was fear, the fear in my own mind. * It reakcts on the animal, and he im- agines that he must defend himself instantly. We kids used.to go to the “old swimming hole" through a field where cattle were pastured. One big old bull would invariably chase the bunch-all but me, I could stand still and he would ignore ms. run right by me and charge the other boys. I could pick up a small stick and chase hiifi all over the field! Absence of fear is the first requis- ite ln dealing successfully with ani- mals. Sometimes one's fear‘can be conquered, not always. For your own sake _ (and safety), and that oi ihepnilnal, avoid any creature that fills you with unconquerable fear. He is just as miserable from the contact .as you are. You should be interest- ed in animals. but there is a wide field of choice for a pet, and no necessity urtake edless chances. . -L B. Eubanks

i English Farmers Igepressed

LONDON, Feb. 26—Over the plains of East Anglia farmers . on arable land are facing depression.

Estimates stale that almost 1,000.- ooo acres of English plowliind have gone 1'0 grass within the last four years. In i928 alone nearly 260.000 acres were. lost to the cultivation oi wheat. Twenty thousand acres went to KYBII in the county of Norfolk. At the same time although comes under grass increased the number of cattle in Norfolk decreased by four

. Der cent, indicating the farmers’ lack of capital. '

The East Anglian flfmfl‘ bitterly Wmnlains of his lot and this has in- lhlred the National Union 0! Firm- ers virtually to demand “safeguard- 111!" for igriculture as the P1111! °1 support of government candidaiesin the coining general-elections.

The wheat growers’ main trouble in East Anglia lathat he cannot com- Mo with imported wheat. But wh'l§

‘h. if deihdndiog safeguarding duties ‘llkinst mild-us" Gefinenwhelt‘ the

moredanadiea aprlngwheat than

. ‘Wlllinthobltforbellkeait. m- flflfiliafloillhbilmfll entice-Can-

"iisa rune-nun»! blues-am ‘lhlfllflfiflilllhIhdlfi-ntbdllllflll d " l ilsiuwiiialiiildw can i110 dlldlnd for loft Elli}! wheat has ilfibJROflfl-ILOI‘ nudists

- ~..i~.. Luis. y’ ='

. "in moi-str- stew.“ ~11- -

NEWSY FARM NOTES”

By Agricola

WHY BOYS LEAVE THE FARM.

Speaking in Toronto last week, Dr. G. I._ Christie, President of the O. A. C.. touched on a subject, which ls of vital interest lo this Province. Mr. Christie thinks that the reason why the young man oi the present day leaves the ancestral farmfand seeks his fortune in the city is because he ls afraid of the effort of thinking.

“It takes a man c! business, a man who is not afraid to meet a multi- tude of pro‘ ‘ , to~be a successful farmer now-a-days," declared Mr. Christie, "The greatest challenge to a man's thinking powers and re- sourcefulness comes tc-day from ag- riculture."

One may heartily agree with the latter conclusion, and to a lesser ex- tent with the former. The success- ful farmer is one who uses his brains, to put it bluntlyl He is watchful, foresighted, and careful to see that his plans are carried out. "Farming by the day," says an esteemed con- temporary-“jiist working, not think- lng—is the path that leads to dis- appointment and failure." The young man' who has . the ancestral farm. either ln possession or in futuro, has trilly set his feet on that path if he does not take time to observp. plan, and take stock of his progress.

The man who fails to "use his head" on his farm-the place of his greatest independence-dis not likely to be a leader in any other profes- sion. So that if he leaves it, and has no special ability for other work. he is likely to become a "herver of wood and a drawer of water" in the city. He draws his weekly pay and sacrifices his independence. bedient to the man who thinks for him. He has periods of idleness when work is slack, and when it ls good the lures and attractions of city life leave him in much the same financial position as he was in on the farm.

We of course hear of successful Islanders abroad, and there are a goodly number: but “the one suc- ceeds, the many fail" as Tennyson says, and we don't hear of the fail- ures in the press.

There are to my mind two other

BEEF GRADING REGULATIONS NO W EFFECTIVE IN CANADA

Advice from Ottawa received late‘

yesterday was to the effect», that the beef grading regulations which have been under consideration by the D0- mlnion Department of Agriculture for some time have Passed the council and now becomes effective - 11116111‘ those regulations a voluntary system of grading and branding beef cs- tablished in Canada under govem- ment specifications, supervision and control, such grading and branding to be at the poiht of slaughter and for the top grades of federally inspecttcd beef. For the Present sradins 111111 branding will bedone b)’ and 1n 111° packing plants. Two grades of beef are provided for namely "choice B1111 "good." These brands will be 111111!!!" in " tinctive different colors and with the registered brand names of the packing houses concerned, iii these colors in indelible inks. will r1111 down the whole side of beef in the form of a. ribbion in such B 111111111111‘ that each portion of the side when cut will bear a sufficient amount 01 the color to identify the credo. In 11" centre of this ribbon and done in the some color of ink will be the 11111111 o1 the particular establishment from which it is issued so that a portion of that brand sufficient for identifica- tlon-wiil be" on ever! WWW" i” m’ side of beef aftor it is cut up.

. . HISTORY OI‘ MOVEBIiENT

‘The first, move in the direction 01 "Irwin; bee! was made girl)’ 111 1°37 when the .rai>1ffl¢11"". °""*‘.° n‘: emu indillh’! went“ e “m” i toconvau the Pfillliluw “d wwuq” bunt“ providing for U16 "l9 m m’

l t ~» . its \. g. .1 1| p,’ _, . f. ‘ ' I ill ii ‘ g _ i ‘Y a ‘A ,. J ig- l4

is

factors which tire the young man: the ' monotony of the _"common round, the daily task." and the isola- tion of life in country. The first I may ’ miss with the thought that in whatsoever station one is placed there is a certain amount of routine- mqnotorlous routine-whether in the city or on the farm. and for that ln the city there is no let up; as there is on the farm.

The isolation of country life is rap- idly giving way: the car, the tele- phone-the radio, are all alleviating the lot of the country dweller. And if the young people get together 'and make use of. the many halls which adorn our rural districts, there would be less attraction to the bright lights. . The old “singing school" days are gone with their primitive methods: they served their day and generation well; but succeeding them, we have choral and dramatic societies. de- hates, concerts and institutes, which. well organized, will do much to keep Iour young folk interested and there- fore bound to the “ancestral farm."

SWISS FUR. FARMING.

The report of the Canadian-Trade Commissioner at Rotterdam is to hand, and itstates that the breed- ing of silver foxes and other fur- bearers is an industry well adapt- able to Switzerland. where it has al- ready secured a firm foothold. There are in that country twenty farlns housing over 1,000 silver foxes in ad- dition to blue foxes, mink, martin, raccoon, etc.

Switzerland is. both as regards climate and geography, in an excel- lent position as a fur-breeding coun- try, and has now reached such a po- sition that it will be not- only a mar- ket. but a competitor.

The first Swiss exhibition of fur- bearing animals was held at Zurich in November 1928. Thereafter the Swiss breeders have formed a union. The industry is growing and, while foundation stock for new farms will to some extent be purchased locally. Switzerland for some time to come will be one of Canada's best markets in Europe. and accordingly merits the closest attention.

beef to be federally inspected. At this conference was appointed the Joint beef committee of Canada to work out a scheme to put this recommenda- tion into practice.

At Ottawa in December last this joint colnrnltloe met to finally con- sider the result of its. labor aa embol- ied in a. series of regulations and to place the matter before the Hon W. R. Motherwell, minister of ‘agricul- ture. This was done and final draft qf_ the regulation as presented have now received official approval.

The official regulations as approv- ed follcwz‘

Regulations respecting the grading. branding and sale of branded beef, med; under the provisions of section 4 of the Livestock and Livestock P10- ducts Act. chaptcr 120 of the revised statues of Canada. _ i

1, 1n these regulations, unless the contdxt otherwise 19111111951

(a) “The Act" means the Livestock and Livestock Products’ act.

(b) "Regulations" means these 1B- gulatl made under theiuthority of “l9 Si“ Mi. 1

(c) "Canadian standards" means elm“ md grades of beef as defor- mined by the mib ter in accordance with these resale - _ 1

(d) “llstablialiinsl-it’ .means an? person, pertnenhlp m‘ 001111311! m‘ gaged in selling or. offerflnd M‘ B" beef for the domestic market.

m "arms" mam any 1111111 sump which ml! be 018°“ <1" 5 h”! are‘; or portion thereof which hi1! the effect of lndlcatinl Gilli"! '0 consumer or which mllht 119- m!‘ | as llldlsatina {quality to 111° .22.... a

g_ 111; ‘palatal Canddianatandardl beef and}!!! Ivpeifleatlw 11F‘ same unless otherwise wovlm 1*

ioaorbaafiialsaaitnaabeanliailylhi-é and in an inflate! 599W” h." use ymplt inapecticii- stoma;

or yard is simple.

as may be prescribed by the minister to give the maximum possibility for dentificatlon of quality after the meat has been cut for retail distribution.

minister that a retailer follows prac- tices in storing, displaying or selling branded beef which results in reduc- ing the eating quality of the beef to the extent of dlscreditlng the brand. the minister may notify all establish- ments putting out branded beef to cease lo supply such beef to the re- taller.

spectora to such points as he may deem necessary to insure the carrylnz out of these regulations;

enforcement of these regulations ma! 01’ enter any builing or other premises to lnake examination of the manner in which beef is [being graded and branded under these regulations lo determine whether such beef is be- 1118 _. traded anti accordance with the specification and tomaka examination of the manner in which ouch beef is being sold of- fered or displayed ior sale. »

shall obligate any establishment to cease, any beef to be branded, but if brand itlheil beaubieet to the

Sun Parlor

For _(_Ihicks

T9 raise healthy chicks. many uoultrymen find it necessary to keep them from the ground, which may be filthy and infested with para-

sites. But it ls also necessary that

they have fresh air and direct sun- light. The sun parlor. porch or yard solves the problem. says D. C.

Kennard. in charge of poultry in-

vestigations at the Ohio Agricultural Experiment Station.

The construction of the sun parlor The floor which keeps the chicks from the ground

may be made of wire screen. or a six

or eight inch fill of cinders, slag or crushed stone. Concrete yards are sometimes used, but they require too much cleaning. scraping. washing and disinfecting to be practicable.

" Screens Are Best

A wire screen floor ls best. It is self-cleaning and most sanitary. The floor space of the sun parlor may be one-half that of the inside floor area or a little more. Frames for the sun parlor floor are made of one by four lnch boards set edgewlse and covered virlth three-quarter-inch-

square mesh No. i5 or 10 gauge wire

hardware cloth. The width of the frames may be four feet and the length six or eight feet. Centre supports for screen are placed about two feet apart lengthwise and cross- wise. Instructions

The hardware cloth ds two feet wide. so each frame takes two strips. 1t is welhto nail an inch strip of galvanized iron on the screen over the support to keep droppings from adhering to the edges of the support. The iron is self-cleaning, especially ii‘- rnade “A” shape.

The wire ‘floor is supported about a foot above ground, the space be- ing enclosed with burlap or-boards to prevent draught and keep out other chickens and animals.

The front, end and top panels are made of one by three inch strips covered with one-inch poultry net- ting or fly screen. Tile height is 20 or 25 inches. The top consists of two frames lengthwise, there or four feet wide. depending On length "or bottom sections. The two panels are hinged together, so that the front one can be opened.

'I'he are fastened together and to the house by screen-door hooks 111d EYES. so the whole parlor may be taken down for cleaning from be- heath. removal or storage.

Correct Ventilation.

The correct ventilation of damp poultry houses depends on which ls 1181111181‘. dry or damp air. There are 1111111? ideas and schemes as wdl as

f.

from any establishment, the minister shall require an inspection of the grading of beef by such establishment and when satisfied that the grading is being performed in accordance with these rfiaulatlons, he may authorize the use of the brands as registered by the establishment. '

8. Brands shall conform to a type approved by the minister and shall be applied on the outside surface of the carcass or portion thereof with indelible inks and in such a manner

9. Should it be determined by the

10. The minister shall assign ln-

‘ll. Any impector charged with the

branded lil

i2. nothing in these regulations

of. than regulations.

l-qgngqggwgoved.‘ ’ ' t . fl. meals establishment cell- (Iopeauonahalldllpliy A MM iilg-sir-offariag-for-aaie iii-mm beef gemybeefoarmalot .flllltowflllywlthanyproviaieacf . news-l can ihiliillot m; “humanism yactiiytheoihnderthatiftherejs‘ i "c. nrooonmiiajaco orffiailtiticiiol ma . slilifljhtfifforiliflffilio ollmqihsaptliorilvcadriantiom . . mwwar-weh-"W a,“ " MlIllairation-l naediiitbadalfiaaiip colts product w aim nrwiisirsalofvln-i finial: e- mihm. up air usual;- or '_ v bane-l noun such simian such authority ailments ~ assistants.

‘ass net: nub: wiilsasawlraoiord-

‘Eggs Firm ,

in Toronto

LOCAL DEALEiIlS RAISE PRICES FOR UNOEBGBADES

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TORONTO, Ebb. 20. -The local butter market opened steady and dealers prior to the close of the day reported a small volume of business on spot. with the movement in a gen- ersl way still lacking interest. Whole- sale Jobbers were quoting for New Zealand finest grade ereamery but- ter at a. top of 43c per pound," first- grade New Zealand at '42 l-2 per pound, and Ontario offerings at 42: per pound.

Egg prices continue to work higher

on the larger markets; andthere are very few signs at date of any im- mediate relief of the shortage of sup- plies. Locally eggs are firm. and trading is active under a good de- mand. Dealers as a rule showed no inclination yesterday of revising prices, however, in either direction, although one house reported a. fur- ther advance in the priceof fresh- grade seconds to the retail trade. Due to the increasing. demand on the part of the public for undergradas". owing to present high price-quotations to the retail trade for seconds, were lift- ed 2c to a market top of 39c per doa- en. All other grades. at both buy- ing and selling ends, were unchang- ed. . The cheese trade was dull and fea- tureless. with no change in price re- ported yesterday.

Poultry ls not moving very fast ac- cording to dealers, and there is very little fresh moving in. Lenten ob- servances are usually responsible for a lull in this section of the produce market, and dealers are not looking forward to any market increase in activity for some weeks yet.

delusions about poultry-house ven- tilatlcn based on the opinion that dry air ls lighter than moist air. It is not.

Air as it becomes saturated with moisture in the poultry house be- comes lighter and tends lo rise. It ls obvious, then, that the outlet for mclst impure air should be near the top of the house if excess moisture ls to ‘be removed by means of air circulation. The air intake should be somewhat lower. With this ar- rangemenfthe fresh, cool, drier air will enter the house and accumulate near the floor, where it takes up moisture as lt becomes warmer.

Becomes Lighter.

Both the moisture and rise in tem- perature cause the air to become lishter and rise to the upper portion of the building, where it should be allowed to escape, thus ridding the house of excess moisture and impur- "491- 13111111! the winter the outside air often is saturated or nearly sat- urated with moisture when lt enters the house. Then the only way to get it to take up more moisture is to raise its tempe niure. The body heat of the birds will raise the tem- perature some. but to be very dfec- tive artiflcldl heat may be necessa y.

Good Outlets .

For a shed-roof house the spaces between the rafters over the front plate make good outlets. The amount of openingof these ventil- ators can be regulated to suit weather conditions.

Air shafts coming down through the roof nearly to the floor are based on the fallacy‘ that damp air is heav- ier than dry air and therefore settles to the floor. Such ventilatorsneed to be cut off at theceiling so at to tap the moist impure air at that point. .

Good. Word I v For Busy?‘ Wasp

Seia an Example to World in Matter 0f Industry. -

‘Ifhere ia_a good aide to wasps, ac- cording to a wall-known naturalist. The hot weather of last.,Jllly, he writes, exactly suited those tiresome insects which devour our {HIE/MR sugar, and our ism. rob the baesof the honey which-we ourselves-pro- poeedto-ateel. and make outdoor picnics impossible. v

Now and 186111. 390.0. tbs wasp- quite without provocation. as it often

Canadigrl Wool

WHY PRICE l5 LOW

Many wool growers in Canada can- not understand why the Australian wool commands a better price in England than Canadian wool, and do not realize that there is a great dif- tercnce in shrinkage between the two products." stated W. H. J. Tis- daie, Assistant Manager of the Can- adian (Jo-operative Wool Growers. at last evening's session of the School of Marketing, United Farmers’ Build- ing, Toronto. Mr. Tisdale had been telling the "class" of the great strides made by Canadian wool growers in pl- ‘ucing better qualities, and had mentioned the fact that the Canad- lan product could compete on an equal basis with’ the Australian wool: the only difference being a matter of shrinkage. _"But when wool from Australia loses only 35 per cent. in shrinkage." he said, “and the Can- adlanwool losessome 60 per cent.- that is for wool greasy weight-you naturally expect that the Australian Product will’ bring a higher price. This is due to climatic conditions and to the fact that the Allstrallanshave raised the weight of clips‘ through better breeding."

Wool Not Clean "Canadian wool has not yet reach- ed a stage where it could be consid- ered clean."-he continued. sfll/faaly of the growers still persist in send- ing in wool that contains burs, al- falfa, straw and seed. - This, of course, lowers the grade of their wool, as it costs more to have to clean the shipment, and sometimes it is al- most lmpossible to remove these for- elgn elements. The grower could overcome‘ this, as many have, by fol- lowing feeding methodsthat assure a clean fleece.