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'A fran cHARLo'r'rs'rowN GUARDIAN mos Nms '

~ SEPTEMBER 18, 1915

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V gy y or P_arents.. Teachers.. Pupils,

AGAZIINIE GUARDIAN 1>...-W... 1.-......,

ers Horsemen

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'ro me FARMER

Farmers and others interested are

invited to contribute to The Farm, The Dairy, The Turf. and Good 1-gms departments of the Guardian either by question, correspondence or otherwise. Answers will be biven by ggperts to all questions of general interest and space will be given to 'ny article that will in any way help to advance Prince Edward Island interests.

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

._..__ .li

THE SCHOOL I

AND

THE HOME

Contributions for this department

should be addressed to

President '1‘eacher's Association,

i Guardian’s School and Home. F* P. 0. Box 188 Charlottetown.

#§# § wouiiws iusriruriis

Massachusetts Chocolate Pudding

Pint of bread crumbs, quart of hot

milk, teaspoon of butter and sugar each an egg and two squares of choco- late grated.

Sauce-Tablespoon butter and cup

of powdered sugar beaten together. yolk and white of an egg beaten sei)- arately, teaspoon vanilla.

BEST PIE CRUST

The best ple crust I have ever eaten

was made by a Chinese cook, writes a contributor to Good Housekeeping. H0 cooked the undercrust first, having lined it with ordinary white beans be- fore putting it in the oven. Whether the beans absorbed the moisture or on- ly helped to retain the shape l do not know, but the result was dellf!l0\|S.

-<1-WU*-¥*11*'1 CHOCOLATE PUDDING

Two tablespoonfuls butter, one half

cup sugar, two eggs, one half cup milk. one cup flour. one teaspoonful baking powder, two bars chocolate irnleflll Bake In s. pan with hole in the center.

Sauce-Grate three bars of (sweet) chocolate. add one _cull °f milk- B0" until the constituency of crean1.pour over cake while hot. Fill center with whipped cream and serve at 01109-

Mlsslsslppl Chocolate Pecan Candi’

Ingredients: Two culln Dnlvefized

sugar. half cup cream, butter the size of walnut, tablespoon cocoa, small tea- spoon vanilla, cup pecan nuts. Mix in a kettle two cups sugar. Put over a quick fire and stir constantl to keel) from buming. When it has boiled two or three minutes try it by dropping s little in cold water until it forms a soft ball in the water, then remove at once from the fire. Flavor with vanilla and best the candy steadily in the ket- tle until lt begins to thicken. Have ready cup of pecans or any nn” ex' cept peanuts. stir in well and Dnnf 0" buttered tins. Cut into squares when cold.

WINNIPEG DATE COOKIES.

v

One pound of stoned and cliollllen

dates. 1 cupful of sugar. 2-3 Cnllfnl Of butter, 1% cupfulls of flour, 2 eggs. 'A pound of walnut meats hrokeh ln small pieces, 1 level teaspoonful of powdered cinnamon. 1 level teaspoon- mis or baking soda. li cusful of chon- ped citron peel, 4 tahlesI>00nf“l9 °f hot water. Cream the butter and the sugar in a basin; add the eggs Well beaten and the soda dlsolved in the hot water; sift in the flour, to which have been added the BDICBS. then “dd the dates, walnuts and cltron D091 and mix well together. Drop by tea- spoonfuls on buttered bakin¢-DMI!- Bake for a quarter of an hour in B moderate oven. _

*l*'l Michigan Chocolate cocosnut Cake

Cup of butter. two cups of sugar.

un-as cups or sugar. three cuss 0' flour, five eggs (b6Btln§ White! *md yolks separately). small cup of very cold water, two spoons baking powder sifted in the fiou`r. vanilla flavorlng. or-sam butler and sugar together on il very light; add yolks of eggs. then whites, then flour and dually the cold water. Bskein biscuit pans. When cold cat in squares. Have chocolate frosting ready in a bowl. DID 0l°h square into the frosting and Dllt °n n platter to dry. For cocoanut cakes. have white forsting in a bowl. cakes have white frosting In a bowl and ‘a llsh of grated fresh cocoanut. Dip the squareirfritto the frosting and then roll them in the grated cocoanut.

BACHELOR MAIDB CHOCOLATE fl PUDDING

,One egg well beaten. one fourth cup- fdi sweet milk. one tablespoonful of cdcoa, one lislf cupfai of sugar. 011° cllpful of hour with one teaspoonful of biking powder and one half teaspoon- fai cr an lima no-cash lt. one “bla spoolifui of ‘melted butter. Beat the, ell. liid sugar, then the cocoa. lnd mix thoroughly. Add the flour. etc-» ami last of all the hotter. Best well. Pour into-three large greased was md either steam or bake. Make a hlfd sauce out ‘of oonfectloner's sugar and mum- emma mother. m°l»t°\\°d with a little- sweat miiir. and usvored with vanilla. Serve the pudding hot. slicompsnled by the sauce. if preferr- ed. whipped cream sweetened and flav- ored with vanilla mI|lit‘be used ln- stead of the sauce. This recipe makes enough for three ssrvillll.

N .

s

Am<ANNAs ci-i.oco|.A1-5 iiklgm cake.

Cream together half cup butter, cup

Bl-l8ar. half cup sweet milk and yolks and a half cup of flour. into which a eaplnli teaspoon of baking powder has been sifted. Add two tablespoons cf grated chocolate and cup of mia. ns.

-_.___ FLORIDA DOLLY VARDEN CAKE.

Half cup each of sugar, butter, corn. “U\\`¢h» milk. 1% cups of flour, four °8f!B (Whit-08) tnn-Spoon baking powd- der. Color a third red and a third with chocolates. Put a loyer next the fed. then the chocolate. Frost with infill! made with yolks of egga.- San- I-‘ranclsco Ca..

____ CONNECTICUT CHOCOLATE MACA

ROONB. Stir to a paste whites of seven eggs,

three fourth pound sifted sugar, half pound of almonds pounded very fine and two ounces grated chocolate. Have ready wafer paper cut round, ou which lay pieces of the mixtue roi led to fit the wafer. Press half a blanched almon on each macaroon and bake in a moderate oven.

.___&______ Nebraska Chocolate Cookies

Cup butter, one and quarter cups

sugar, quarter pound sweet chocolate, two eggs. ounce chopped almonds, two teaspoons baking podwer, a little cin- namon and cloves, and two and a half cups of flour. (Perhaps n little more may be added.) Take a piece of dough about the size of a mall walnut, roll in the shape of a marble and flatten by pressing down lightly with the fingers. -San Francisco Call.

CALIFORNIA CHOCOLATE WORLD'S.

Half cup of butter, 1% cups of sug-

ar, three eggs beaten separately, half cup of milk. six tablespoons of choco- late dissolved in three tablespoons of scolding milk, two cups of flour, heap- ing teaspoon of baking powder; flavor with vanilla. Can be baked in layers if preferred.

Icing-Three fourths cup of milk,

two cups of brown sugar, butter size of walnut. Boil for 15 minutes.

ALABAMA MARBLE CAKE.

Cup of butter. two cups of pulveriz-

ed sugar, three cups of flour, four eggs, cup of sweet milk two tables- poons of baking powder.. When the cake is mixed, take out a souplate of the batter and stir into it about two heaping tablespoons of grated choco- lates, which should be grated before you begin to make the cake. Fill the cake mold about two inches deep with first batter and drop in three or four places a spoonful at a time of the chocolate, and so on until all is used.

Missouri Chocolate Cake

Cup butter, two of sugar, two and a

half cups of flour, one of sour milk, five eggs, teaspoon soda in a little boiling water. Grate cake of chocolate. Put half in the cake before putting in the i'i'our.

l1‘illlng-Pound of white sugar put in

just enough water to wet lt; beat the whites of three eggs n little and add to the sugar; stir in the other half of the chocolate, cooking slowly in a pan of water, stirring all the time. \Vhcn it tlilckcns remove from the fire ami flav- or with vanilla. Spread it between the lncrs and on lop of the cake.

HOME CANNING

Prepared for The Mail and Empire

by Abby I.. Marlatt. Home Economics Department of the University of Wis- cousin.

Shall we, or shall we _not labor dur-

ing the heat of the summer to provide fruit and vegetables out of season in winter?

is there an opportunity to save

time, save money, save health, satisfy tastes through better utilization of a neglected source of variety in the diet?

De we, in transforming fresh fruit

and vegetables into the canned pro- duct. save or satisfy?

Have we counted the cost of plant-

Ing, cultivating. and harvesting?

Have we added to that the cost of

fuel and the cost of labor to deter- mine whether the home-made pro- duct saves money and gives an hon- est llving wage to the worker?

Or are we satisfying that craving

for evidence of labor perhaps an in- tellectual inherltnnce from an older time when woman’a work was mea- sured by her stores in preserves and textiles made by hand?

Each housewife must answer these

questions for herself. To most of the farm homes. the questions should be very important, as the value of wom- an's work on the farm is of equal Importance with that of her hus- band.

Letters from intelligent, thoughtful

farm women state, "The farm wo- man does not have fruit and vege- tables in abundance unless she raises them. Often she cannot buy them and if she could she does not have the money and so goes without. It is doubtful If It will psy any woman to buy these products and can them. What l want is to see the farm wo- man live better and get better health for herself and family."

A careful study of material bought

In the open market with a careful record of the cost of fuel, and lahnv- at 25 cents per hour has shown that the town or village woman who must buy her raw products rather than gather them from her garden will do well to confine the bulk of her work to preparing the unusual in the way of preserves. msrmaladea. jeliies and fruit juices. depending upon the commercial product for the bulk of her canned vegetables and more common fruits.

In the home canning. if the work

Is done a few cans at s time, using the excess gathered for daily uso. the extra work will not seem Brest and In the course of the summer mi-mills, an abundant supply may be secured for Winter use. Even though the lust for accomplishment may be great, no more than enough f0l‘ the one year should bn Pfnnlfedl 101' fruits, preserves. and Jellies seldom improve by keeping. 4 If we will keep a record of our

§ POULTRY

time and the cost of materials we can decide for ourselves whether it is cheaper to put up fruit and vege- tables in the home or to save at some other point and buy the commercial product. The Department of Home Economics would bn glad to ‘receive such records from all who keep them this year.

DAILY MAIL RECEIPES.

Special Crab Apple.-Select perfect

crabs, but do not remove the stems. Wash and drain. into a muslin bag tis one and a half teaspoons of casala buds or stick cinnamon, a few allsplce berries and two pieces of preserved or root ginger. Add the spices - and cook to e smooth syrup but not thick. Drop in the crabs enough to fill one fruit jar at a time. Cook till the crabs are just ready to crack open. Ladle carefully into hot jars. When all are cooked fill jars to overflowing with the hot vinegar and distribute the spices evenly. Seal closely. These are delicious with meat and especially fine for cold lunches.

Spiced Grape Marmalade.-Separate

seven pounds of grapes into skins and pulp. Cook the pulp till soft and put through a sieve, rejecting the seeds. Boil one quart of vinegar and four pounds of sugar together, add one tablespoon of ground cloves and two of ground cinnamon, and the pulp. Cook till rather thick, stirring constantly. Add the skins and cook for another hour or longer. It should be quite thick like fruit butter.

Venison JelIy.- Boil together one

peck of grapes, one quart of vinegar and one ounce of whole cloves and one~fourth ounce of stick cinnamon. When the grapes are soft turn it into a jelly bag and drain. Heat the juice to boiling and continue to boil for twenty minutes. Add six pounds of sugar which has been heated. Stir well and as soon us jellied turn into glasses. It may be necessary to boil the juice for half an hour after adding the sugar.

Ginger Pear.- Peel eight pounds of

pears and cut into quarters, thin into thin slices. Cut one and a half pounds of candled ginger root into very thin slices. Add to the pears and add eight pounds of sugar. Boil slowly one hour or put into stone crock, cov- ered, anil stand in a moderate oven two hours. Unless the pears are very dry it will not be necessary to add water. Put four lemons in cold water boil till tender. Slice very thin, re- moving the seeds. Add these to the pears as soon as the lemons are ready and continue cooking all for another hour. lf cooked on tho top ofthe stove the heat must he gentle.

Rhubarb Marma|ade.-- Tho aut-

umn is the season for using rhubarb. Skin the rhubarb if it is tough. Cut into cubes less than an inch. Use equal parts by weight, of sugar and rhubarb. Put the two together and let stand over night. in the morning add two' pounds of figs for every seven I pounds of rhubarb, and one large` piecc of candiod ginger. Run both .through the meat grinder. Add to the rhubarb. Cook slowly till thickened.

H@H%

a light breakfast of mash is quickly assimilated and the fowl is ready for exercise, and lay eggs.-Farm Life.

THE STAMPING OF CIRCLE

EGGS AND THE NECESSITL

FOR ITS DIBCONTINUANCE

avr. A. saNsUl~T'........

In the early days of the Egg Circle

Movement one of the problems de- manding solution by those Interested in the undertaking was the identifica- tion of the eggs of individual members of Egg Circles, in order that each member might be paid honestly ac- cording to the quality of the eggs mar- keted through the Association. As farmers in many different parts of Can- ada had been demandlng that some help should be given them, as regards the marketing of their eggs, it was hoped that this stamp might even come to be recognized as a guarantee of good quality. It soon became evi- dent, however, that for many reasons the stamping of the eggs by the pro- ducer could only erve as a means of identification, and that eventually if it was hoped to develop the Egg Circle Movement and gain for it the con- fidence of the public, central candling and grading stations, at which all eggs could be carefully candled and graded, would have to be established.

Owing to the efforts of the Poultry

Division of The Live Stock Branch of The Federal Department of Agricul- ture. Candllng Stations were estab- lished. Prince Edward Island today leading the way. Then the following multitude of difficulties presented themselves,-

It was soon clearly evident that

there would be a large quantity of eggs of inferior grades, which would have to be marketed, and the fact that many farmers In all Egg Circles either did not understand how to care for their eggs or did not take sufllcient in- terest to do so, made the quantity of Inferior grades much larger. All eggs offered by members had to be stamp- ed at home to ensure identification, and after the eggs were candled and graded the fact remained that the in- ferior grades, excepting really bad eggs, had to be marketed.

These eggs bearing the Association

Stump might be accidentally or pur- posely represented to the consumers by those to whom they were sold as genuine new laid circle eggs, and in either case the damage to the move- ment would be serious. Again close lmitations of the Prince Edward Is- land Circle have been discovered and there is no doubt that stamps have been missed.

Eggs of the very worst description

were stamped with those stumps and shipped to the same markets as the eggs of genuine members; the eggs of egg circle members were also slilpped to the markets without any proper candling and grading being done.

I"nl‘th€l° than . all this the Circle

Eggs. after having been carefully candled and graded, were placed in Cold Storage, by those who bought them in the Spring and early Summer and placed on the markets in the Fall and Winter, and by some means came in competition with genuine new laid stamped circle eggs.

The Egg Circle Movement

sui’l`e`red very serious slid far- reaching damage on account of this, genuine retailers and

the consumers becoming quite disgust-

A___§<<l~5l@lL

ed and of course placing the blame at

FEEDWG THE FARM FL°cK ‘the door ofthe Egg Circle Movement.

The average farm stock is not prop-

erly fed, principally duo to the lack of knowledge on the part of the owner. This is true not only in the matter of tha kind of feeds, but also in the man- ner ln which they are given.

Thre are three requlsites: Regu-

larity in feeding; a properly balanced ration; and the right quantity.

The feeding should be done at regu-

lar hours. This is just as important with hens as it is with cows. It is surprising how quickly fowls become accustomed to the feeding hour, and how they will anxiously await the appearance of the attendant.

Corn, wheat and oats, slid their pro-

ducts-cornmeal. bran, mlddllngs and ground oats or oatmeal-are complete foods. To these should be added meat scraps, and when possible, some other grain as kafir corn, buckwheat, bar- ley, etc. A good mash food (mash should be fed once a day) is composed of bran, two parts each. The parts to be governed by weight. This mash can be fed in either a dry or a moist- ened state, but must never be given sloppy. The grain feed is made up by measurement. In Winter it should be equal parts whole corn, wheat and oats. In Summer it should be chang- ed to two parts each of wheat and

oats, and one part corn. If other

grains can be added, all the better. In addition. there must be grit and oyster shell consantly before the stock, so they can help themselves at will; and there should be green food, or turnips or beets. given daily. The house floor should be heavily littered with straw, hay, or leaves, and all the grain scat- tered among it so the fowls exercise as they feed. `

Just what is the rleht quantity to

feed can not be set down by rule. The feeder must keep a watch on the apetltes. The fowls must not be ov- erfed nor must they be underfed. In feeding grain, a handful for each fowl in the pen is a good guide-increasing the amount when it is seen that the fowls need it, and decrsasinS When they do not snow a good appetite- The quantity that would be sufficient for one flock might not be enoush for another.

It is claimed that a fowl should have

all that it will eat up clean. That is so. provided the duality is of the right sort, and is a waste of feed. The ra- tion required for making eggs must be rich in nitrogen, while thllt 1190095 for fat cells must be rich in carbon.

There is entirely too much corn fed

on the farm. Corn is not an eg! food. but it is e valuable ingredient in the egg diet to balance the nitrogenous feeds.

In feeding mash, about what would

be a half handful is sufficient for each member of the flock. Some poultry- mea feed mash in the morning, some

has taught me that the night feed, es- pecially in Winter, should he whole grain, as it will digest more slowly than ground grain. and so long as there is food in the crop the fowl will not suffer from the cold weather.

Then in the morning, when the crop is empty, and the appetite keen

/

at noon, some at night- MY B!D0l'l0l1¢0

Can there be a single Egg Circle

member who would desire the coll- tiuuance of stamping circle eggs in the face of all these difficulties?

The problem then was to arrange

for the identification of each Circle member‘s eggs without stamping them. What is known as the Case Plan System of packing eggs has been adopted by the Prince Edward island Circles, and it is hoped that this will prove to be a solution of all those difll- cuities.

The method adopted is to supply

Egg Circle Managers with plans of the inside of an egg case and it is the managers' duty to mark the plan with members' numbers in such a way that the man candling the eggs will know exactly in which fillers in the case every members eggs are.

The method is simple and easily

learned, and if ordinary care is taken by both manager and candler payment of members on a. quality basis can justly be carried out. It is expected that a Bulletin will be published by The Poultry Division of The Live Stock Branch. Ottawa, dealing with this Case Plan.

It is true that some Egg Circle Man-

agers rlo not like to take the little ex- tra care necessary to carry out the plan. and many Managers do not like the trouble entailed in paying mem- bers on it quality basis. Egg Circle members will do well to remember this in appointing their managers for an- other season. So much epends upon the manager of an Egg Circle, that it is impossible to emphasize the neces- sity of securing a really “alIve" man with some business ability. He should also be A man whose manner is bright and cheerful and who will always be polite and courteous, even under dlfll- culties. '

** Q THE MARKETS §

HALLAMS WEEKLY

MARKET REPORT

HIDEB, SKINS. WOOL, JUNK

WOOL, The greater part of the clip

has been marketed. and such lots as arrive are being absorbed at current

to quality 40 to Hc. per lb. Washed rajections, (hurry, cotted, chaffy, etc.) 33 to 35c. Unwashed fleece wool as to quality 30 to 34c.

BEE!-‘HIDES are moving slowly at

the prevailing reduced prices, with slight accumulations in the hands of the dealers. City Butcher Hides green flat 18c. per lb. Country Hides. flat cured. 17 to 18c. per lb. Part cured.16 to 16% per lb.

CALFSKINS are in fair supply.

which about equals the demand. City skins green, flat, 15c. per lb. Country cured, 18 to 19c. per lb. Part cured. 17 to 18c. per lb. according to condi-

quotaitona. Washed fleedb. 'wool as|

market showing ver 'little activity.

take off No. 1, $8.75 to $4.25. No. 2, $2.25 to $3.00.

SHEEPSKINS are coming to mar-

ket in good supply and are being ab- sorbed at unchanged prices. City Lambskins and Shearlings 75 to $1.10. Country Lambsklns and Shearlinga 050. to $1.00. _

TALLOW shows an easier feeling,

with a draggy market. City rendered solid in barrels, 6. Country stock, solid in barrels. No. 1, llc. No. 2, 5'/4 to 5%. Cake No. 1, 0% to 7c. No. 2 5% to Bc.

HORSE HAIR is quiet and unchang-

ed in price. Farmer pedlar stock 33 to Zi5c. per lb.

OLD RUBBERS. JUNK, ETC. are

easier, with a decline in some lines of goods. Rubber Boots and Shoes accord ing to trim 5 to lic. Auto tires 3 to 5c. Bicycle tires 2 to 3. Lead 3% to -Hee. Tea Lead 3 to -iygc. Brass, heavy 7 to Sc. Light 5 to 7c. Copper, heavy 10 to 12c. Light 8 to 10c. Zinc 6 to lic.

5 ‘ THE DAIRY I

WHICH I8 THE BEST BREED.

The question, which is the best

breed of dairy cattle, is very hard to answer correctly, because so much de- pcnds upon the purpose for which a herd is to be kept, the nature of the suroundings obtainable and the fancy of the owner of the cattle.

The securing of good individuals is

of more importance than the breed, where returns in production of milk are desired, and no matter what breed is selectcd,good results cannot be ob- tained consistently unless a sys- tem of rigid inspection is added to careful selection of the foundation stock.

Grade cows carefully selected and

bred to good pure-bred sires for several generations will give better returns in production than will pure- bred anlmals muted indiscriminately.

Different breeds are best suited to

different purposes and do best under certain circumstances, but any breed is called tho best by the inany who believe ln, it.

BUTTER FROM RIPENED

VS. SWEET CREAM.

What can be said in favor of and

against butter from sweet cream? I know that it stands storage better. But what about the quality, the mar- ket valuc, the demand, etc.'! How does the time of churning compare with that of sour cream? Who in this country makes sweet butter?

What is the highest per cent. of

cream a good separator should turn out and still separate clean? How would the waste compare in the fol- lowing cases: 1, 60 per cent. through separator. 2, Cream in buttermilk when cream and milk are allowed to sour together, and are churned with- out being separated at all-the whole milking churned, in fact, as is done on the farms in the South. People about me who use the third method seem to think there is no loss in the buttermilk. Are they right?- Mrs. W. E. .l., Ellendale, Tenn.

The quality of sweet cream butter,

for those who like it, is just as good as butter made from ripeued cream. Its value in the market is quite equal to the value of ripened cream. Perhaps we are safe in saying it will bring a little _higher price. There is not, how- ever, the demand for sweet cream but- ter that there is for ripened cream butler. Colnparatively little of this quality of butter, therefore, has been made, and the demand is limited large- ly because people do not know any- thing about lt. The general trade has been educated to ripened cream but- ter.

lt takes longer to churn sweet

cream than to churn sour cream. If care is taken to have the cream of the right percentage of fat, and it is churned at a lower temperature than ripened cream the loss of fat in the buttermilk is not very much more. There are cream separators that will separate cream testing 50 per cent. fat, and, if carefully handled, up to 60 per cent. fat, but there is danger of considerable loss in handling cream testing 60 per cent. fat, unless the operator is very careful in separating the milk and handling the cream.

The garvity system does not get

as much fat out of milk as the cream separator. Just what this difference is depends upon the character of the gravity system; that is, how thorough- ly the milk is cooled during the cream- ing process. Churning milk without separating entails heavy loss in the buttermilk. The amount of fat lost varies. Jersey or Guernsey milk will churn better than Holstein milk, for it is richer in fat. People who think there is no loss in the buttermilk when churning whole milk are very much mistaken. lt is a practice we cannot advocate; it is too expensive. -House Dalryman.

i SHEEP

M%wHMHM ~cui.i. -ri-is |=i.oci<."

Summer time oushf t0 be "C\llllnB

tlme" In the flocks. Ewen that have not bred will easily become fat for the market, and these may be disposed of at any time that market prices ap- pear to be attractive.

With the ewes -that have hornc

lambs, there will bo a number whose disposal may be a matter of good busi- ness, owing to age. These may be- fitted for the market at a later time. lt is not very hard to pick out the ones that can best be disposed of. But it is a matter of considerably more Importance to select from the crop of lambs the ones that should be reserved to take their place.

Here is a lamb whose dam has al-

ways been strong and rugged. She has usually presented her owner with two lambs, sometimes with three. The sire of the lamb is B good sire. with plenty of quality, and he was a twin

'tion and take off Deacons or Bob Calf

'75c. to $1.10 each.

HORSEHIDES are unchanged, the

lamb. from a strong and prolific dam.

City take off $4.00 to $4.50. Country

In the flock that have no twin mates to share -their mother's milk, but as s. breeding prospect she is worth not only two, but probably three each. She is one that ought to be kept, and that it would hardly pay to lose. These are a few of -the things that ought never to be lost sight of by the owner of e. flock of sheep.

Sometimes the owner of a flock

knows of a strain of sucii alieep that another farmer owns. It would be good business to try and get some of them, to take the place of those which he will dispose of. Proliilcncy and hardlhood count for a lot in a flock of sheep.

In the selection of il. flock-licadcr

for the future, the some principles should be observed. Tiic rams may up- pear to be just worth about the same money, so far as appearance go. But one may come from a very strong, hearty ancestry. prolific and profitable wlille the other may have little but his outward appearance to commend him. It is u. case where the keeping ot' records proves to be of immense value in getting profits from the flock.

i THE FARM

i

A HARD BUG T0 KILL ,

The squash-vine borer, which dc-

stroys melons, cucumbers, sqimslics and pumpkins by boring through thc stems ci’ the plants. and through the leaf stalks, is a hard pest to control. Spraying does no good. About the only way io get rid of it is to cut out the ailectcil parts of thcvlnes. ll’ your crop is injured this year, plant vines in a cllilereiit place next year. llarrow the infccleil fields lightly in the Fall, and then plow at least six inches dccp in the Spring. Or you niay cover the villas with earth here und there, while growing so that new roots will put out. and if the borer cuts oft’ thc plant from the original root it will still live.-»l-‘arm Life.

REASONS FOR ROTATION

1. It encourages the keeping of

more live stock on the farm.

2. It distributes labor throughout

the entire year.

3. It cnriclies the soil. 4. it increases the mechanical con-

dition of the soil and increases bac- terial action.

5. It demands the application of

nianures to maintain the icrtlllty of the soil.

6. It destroys injurious weeds and

iiiaects.

7. Continuous grain growing de-

pletes the soil of its plant food.

Furthermore from n chemical

point of view, it systematic rotation should be practised, because ri deep- rooted crop alternates with n shui. low-rooted crop, thus uniformly ills- tributing the plant food. Different crops require different mineral con- stitutents in vsryiug amounts.

PROTECTING STOCK FROM FLIES

During the summer months, when

cattle are most likely io bc botliercd with files, there are many people who 'wish to know what can be done as a preventive. There are a number nf iurthods .sometimes recommended for this purpose, some of which are sup- posed to keep flies oil thc animal by virtue of their had odor or greasy nu- ture, and some which are supposed to be sprayed on to kill the flies. (lon- siderablc doubt exists us to thc belie- fiis to be obtained from using any oi’ these treatments. or as to the relative value gf the ilifferent ways of com- bating flies.

For spraying the bucks of cattle at

milking time, there is possibly noth- ing more reliable than kerosene emul- sion. Tile following recipe given by the United States Department of Agriculture, is one of thc best ways of making this: Dissolve one-hall’ pound hard soup in one gallon oi' hot water, and while still at near boiling point, add two gallons kerosene, and emulsify by use of a force pump or agitator of some kind. Dllute with Agricultural College, Fort Collins, Colorado. water, one part emulsion to eight parts water, and use as n spray, dip or wash.- ('has. I. Bray. Colorado

FEED THE SOIL WHAT IT NEEDS.

There are several ways in which

the producing power of soils may be increased. viz.. by adding organic mai- ter and lime, by increasing the supply of plant food elements. hy improving the water supply and tiith. This is not o. fixed improvement formula for every kind of soil but it points out methods of attack. A wet marsh needs no attention of organic matter. for that would be "carrying coals to Newcastle." A poor sand, on the other hand, always has good tiith, and good tilth, in this case, is not an indi- cation of fertility.

A long cropped clay loam or a silt

loam soil usually requires nttention in every particular. What makes it light- ed colored than lt was twenty years ago? The humna has been largely used up. Wihy does it work harder and bake? There again the lack of humus. or organic matter, is largely responsible. If the soil is acid and refuses to grow good red clover. it doesn't contain enough lime. If the crop drys up during a short dry period the water supply is at fault. If the crop is short and the yield is low, when other conditions are favor- able. starvation is the cause-the soil hasn't sufficient avaliable nitrogen. phosphorous and potassium.

PECULIAR DISEASE

For the last three or four years Mis-

souri farmers who own silos have no- ticed the growth of a peculiar red mold in the silage. ln some years it has ap- peared only in small quantities, but in others it has appearedat a depth of as much as 15 feet and has infected areas two or three feet square. often adhering to the sides of the silos. Sev. eral farmers have written to the col- .lege of agriculture of the University of Missouri, asking what the cause of this mold is and what to do to stop its rav- ages.

Experiments conducted In the lab-

That lamb may not have eve# as good an appearance as some ot er lambs

oratory of the department of botan

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i . without the presence of free oxygen. its occurrence in the lower depth of silos is probably due to the fact that the silage when packed was not sufll- ciently tramped.

Another factor which has some in-

fluence on the presence of molds in sllage is that of moisture. Very oftm siluge is put. away too dry. Molds de- velop in much greater abundamse where the allege is only slightly moist. The Chinese people use 9. red flmgtll. the mold of which corresponds to the red mold of silage, in manufacturing red rice, a substance used as s. .food coloring and a beverage. The fact that the Chinese do use the pigment in preparing u beverage tends to show that the fungus is not poisonous. Many Missouri farmers thought that the mold was causing death among stock . The mold has appeared in the ailuge on the farm used by the college of agriculture, but it is thought that no deaths have occurred among stock because of this growth. The mold has also appeared in other states.

PICK EARLY CORN.

To be sure of having seed corn next

Spring, since the backward seasons have made a mature corn harvest somewhat doubtful, it will be well for farmers to save any seed left over from the last planting, and to pick the first ears that ripen In their crops this Fall.

As soon as the corn l.s well dented

it may hc taken, and if it is then pro- perly cured it will germinate well ncxi Spring. An easy method of cur- ing is to string the ears and hang them in the kitchen or attic until they are dry.

ln thc opinion of A. L. Stone, of the

ogromnomy department in the College of Agriculture, it is advisable at first to pick most ol' the ripcst ears. Even if they are not of the best type and r:ont'ormat.lon, lt will be better to have these cars than to buy unknown seed i`i'oin outside llie state. If the frost holds off until n. more satisfactory selection can be made, the first ears picker! can he used for feed. -

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` f AMONG THE l HORSES

Rochester, N. Y., is offering $400

purses ill its class races, with a $500 I rec-I`ol'-all .

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Trons. thc big bay gelding, was the

winner of the 2.13 pacing stake at Waterville, Me. He did the second mile in 2.14%, _

K O H

Pcler Stevens, 2.02%. set the Le-

banon, Penn., halt mile track record at 2.04% in the second heat of the free-for-all the other day.

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The free-for-all at Barnstable went

to Ideal Lady in three straight. North- ern Spy was second. The best time

was 2.15%. inntle ill the first heat.

Bien S. Jr. had little dlfllculty in

winning the 2.22 trot on the opening day oi’ the lloulton Fair. Dan Pains won second money. The best time was 2.18% .

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The grand stand at the Blue Bon-

ncis raci- ccursc in Montreal was de- stroy(-ll by fire rccclitiy. The loss is $50,000. The origin of the flrc is a. mystery.

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Thu Canadian Marc, Yedho lookg tp