__, 6_»1919_- , rl-in cnlmporrarows cuilsplsu . r Piles unm-

_7-"`_.. . 4 _

‘_ sciiool liolil

Cook one-half can of ftoniatoes with

one slice of onloin and two teaspoon- fuls of sugar fifteen minutes; add one- fourth -teaspoonfui of soda and force through s puree-strainer. Melt one ,hh-d cupful of butter, add four table- spoonfulls of flour, and stir until well blended; then -pour on gradually while stirring constantly, one quart of scalded nlllk. Bring to the boiling- point, add tomato, and season with ond tsaspooniul of salt and one-eighth gcaspooniul of pepper. Serve at once with crisp crackers or croutons.

Plain .Bread Pudding _

Scald one cupful if milk. To a

beaten egg add one tablespoonful of ,sugar and a ‘pinch of salt. Pour on this mixture gradually the scaldlng milk. Add one cupful of stale bread cut into half-inch cu-bes. Bake in but- tred pudding-d.ish, in moderate oven, until custard is set. Serve with cream.

. Mutton and Chicken Broth:

iosler)--Mince s. ‘pound of either

chicken or mutton freed from fat. Put into a pint of cold water and let stand in a. cold :lar on ice for two or three hours; then cook three hours over a slow ilre._ Strain, cool,'i-iki.m~ off fat add suit, and serve hot or cold.

FORCING BULBS IN THE HOUSE

(Experimental Farm Notes.)

Bulbs when properly forced make

splendid house *plants and come ipto bloom during two of the win er nlonths which most need the brighten- 'ng effects of their rich colours. "Bulbs" is a general term which in- cludes Nilrcissi, Early Tulips and the most recent Darwin Tulips noted for their elegance oi' form and range of rich colours.

After the bulbs have been pottted

the next essential is to induce an abundance of root growth as quickly ns possible. 'ijhe proper f0°t dei/al01»~ ment, ivlll determine the subsequent size, vigorand lasting qualities of the flowers. Explicit advice in this con-

placc for the pots the coolest darkest and dampest part of the cellar - tho vegetable storage room is very §`

nection is, nrst, choose as the storage

n ' ori

K

suitable. Second,‘provide a condition , son, 'in Kensington by -Kler & Mc Fad-

which approximates as nearly as,g

I

noiniblo ilu- condition they W°“ld Hughes.

have if planted in the ground eutsle. One thorough watering at the time of potting may be sufficient, but in most eases it is not, therefore wiitel regularly ns often as the t0D H0" 1.-hows signs of dryness. Another incihod is to plunge tho l>0lS 'WW

dump sand and keep the sand moist. be fraudulent are becoming so coin-" Provided the place is not too cold, or mon, and so glilringly deceptive in i they are not kept exceptionally wet.,the United States that prosecutions rooting will proceed sa.tisilactorily,’have recently been entered against and towards the end oi December the some of the manufacturers of spuri- ,mom would basin to dll the pots. ous preparations under the pure food 'Third after two months or ten weeks ant. Specialists connected with the

into o`lnpseu bring the pots into 8 F

lighter place and water even more alyzed many samples and made bak- wgulurly and frequently. Allow them ing tests with them, and ns u result io make about three inches of growth of their investigations have pronounc- nud me growth to change to a good ed rilost of tlle concoctlons as useless green cam". than bring some og the valueless and fraudulent.

pots into the full light and Warmth.

. ' l l ~ - il .. il i ii

vorv rapid and healthy grunts should ggguggevéZrgdaggsupéegiiga ‘Starch S0;

soon result. _

A row words ot advice as to what

not to do. First, do not on any 00038' lon placc the pots too near the furn- ace or near the ,hot air outlets: dry. warm air is disastrous to healthy nlnnt growih. it drys out the soil' and llurdens tho roots: it stunts tho foli- age and shrivels up tho bl0S90l“5- Second, do .not over-water at ally P0' ion; thu soil should be kept always molstbut never soggy and Cold. and do not allow the pots to stand ln P11119 of water. Third. do not allow the~ plants to experience too violent tem- perature changes. At the time of rooting the temperature may range from 35 to 50 dg.a.nd after the D180!" are bi-ought into the light it should range from 50 to 70 ds. lilgller tem- peratures during the day. duo to C0111' bined furnace and sun heat. may D05 hurt the plants but they are apt to ba oinn-rinliy iniul-on ii forced to exiwfl- ence severaiilours of dry, high tem- nsrniui-e during the evening when they should-enjoy the resting period always provided for them under natural conditions.

Flowerswith little or no stein and

plants with a stunted growth are due to improper forcing methods. llulbs appreciate the sunshine lllld when in the flowering M880 B150 f°°" pond to and should "have abundance oi- water. _ -Y

Buying a cheap bull to save money

isrlikc stopping n. clock to save time.

The condition ofa farmer's folio” bears heavily upon the ssllecl. Of hi* farm and upon the outsiiiel-‘s 0P\11l°l‘1 of him. ‘

ni--@..___-11-6

Sit L l1.tiPilill» A R£b,§$?}T!.*ii° A-itil

meranf nstinl tllwssn uri '"6 ""iii-.l‘.‘3i".§‘.if‘“o‘l¥'.i"'

' Moons oiultlilnr

`bV'llsin your their is _sore and nine or.lunlb\|o, sciatica or nelittlill MS

yonesiilenag np, uon'_t ameri* Get I nndl aint omg _oi qc, honest. *Si- .imobs Iltiilmeiii."_nt any lirng store.

s. little in hand and rub it

intotho or ache. andn by

fifty, the sore es!

soothing. the 'ache the ‘-mlm absolutely or discoi-

nnd l am so happy over what Tanlac .

"F" *W0 years I had rheumatic

' .

1110. ‘ A' I;

i ~ '

I 1. f

M

p _

_tie studyand examination will reveal.

".But the plant breeder says they are

MAG ZlNl GUARIIAN

it Was Agony

To Raise Arm

New Aasnossn wowi/in is Rs. .igéciuo oven Hen nzcov.

v Ano rimless rANi.Ac

pains in mv right side and :inn but gglirr since I have taken four bottles I aulac all traces of the rheumst gm have left ine, said Mrs George B Clmllbell of New Aberdeen, Cape reton Nova Scotia, a few days ago t I have certainly known what nur firing means for during the past two years I have been troubled with rl eu _ tlsm. indigestion and nervousness, iontinued Mrs Campbell The muse les all through my right side were drawn up and I had dull aching pains in my side and arm that nevel left U19. and at times they were so had I thought they would drive me wild and if I tried to raise.1ny arm above my hond I would be ln agony The rheulna tism seemed to trouble me worse at night when I would be lying still and fol that reason it was almost impos- sible for me to get any sleep Indlgcs- tion trt ubled me so bad that it looked like everything I ate disagreed v\it‘l me and caused me no end of misery after every meal My nerves were shattered and any little noise I wasnt expecting would completely upset mc, and I was so miserable and weuk that any work I riid was torture to mc. “I ‘had tried so many different things and got no benefit from them that I had lost confidence in medicine unil when n friend of nline advised nic to

but finally, as I was getting worse and l worse all the time, I made up my mind . to take it. And now I am certainly glad ‘i tried for four bottle are all

'have entirely left me and I :im in line health. l don’t have a sign of rheu- mntism any more, my muscles' are not drawn and I can raise my arms as high as I please. Everything l ent. agrees with me perfectly with no had l effects at all, and illy nerves are ss' steady as a clock. I am sleeping sound | every night, feeling fine all the time

has done for me that I cannot find? words to praise it enough."

Tanlac is sold ill Charlottetown by

Reddin Bros., in Montague by H. J.

abou. in Georgetown by Seymour C. night, 'ln iSouris by James G. Fergu-

en and in Emerald Junction if P. F.

, FARM-

EGG SUBBTITUT ES A FRAUD R

Egg substitutes th-at are alleged to

cderal Bureau of Cheulistry have an-

Exception is made with respect to

sist of real egg in powdered form. Real egg powder, properly made and put up will answer most purposes of fresh eggs just from the shell for bak-` ing and cooking. ‘ The claim that egg substitutes will

do as well us real eggs and cost llluch less is declared false and it is said by experts that the cost of the sllbstitutcl really greater even by weight thanl real eggs. Moreover baking tests showed that cakes made with thesel so-called egg substitutes are iilierlor to cakes made' with water in place of the substitute s, otherwise using the same recipe; are not nearly so good

;ls cakes made with milk, and in ne| measure are comparable with cakes llllldc with eggs. There is no dcubt,i any the specialists that luost of tilt-sl/ products do not really resemble eggs in baking and cooking. and further ihey do not serve any purpose ln balk- ing and cooking which is not equally served by the ordinary products daily used in the household.

PICKING THE BEST CALVES.

Your observation has taught you

some important. facts about animals and plants. We often hear this siste- meut--no two animals are just alike no matter how close the resemblance. Twoycalves may look very much the same in general a pearance hut a lit

numerous variations which escapcfhe notice of but a hasty glance. We think that two wheat plants of thc same variety are just alike, and for all outward appearances they are.

not. He should know because that is his business.

New these differences occurring am-

ong the individuals of any breed or variety make up what is known\am~ .mg breeders as the law of "natural variations." These two laws, “like lends to produce.like," and the law of "natural variations” among individu- als, are the foundations stones upon which rests the valuable work of breeding. 'i‘hese~nstul.-ai laws must be observed in building up and then fnninininins it good .dairy herd- ’1.‘ll°‘ beat herd ever built up would soon rb- vert to the original type of cow if our breeders failed ,to reoollliw tho” two principles in ulsctibs *bb ‘NYY ll"- Sclection is but the -Practical apllill- tion oi these two natural laws. , Some oi you juniors are raising bull calves in your club work. Of course the wiser ones are brlngillii ull I D\ll'0' brcd. Your chances of producillft H bull worth something are much bet- tgr than those who-are raising one the records of whose snceltryare not known. ii his ancestors have good, strong records. the chances sro that hc will transmit these qualities flirly'

tliy Tanlac l woudlll't do lt at ilrsti

that I have taken and all my troub‘es -

es the importance of knowing the an- °0!U‘y or pedigrees of the calf you are raising.

Those of you Juniors who dually go

into the stock business in any one of its many phases should aim to be

more than just an oidinary breeder. Set your ideals high e ougb right now and develop into a skilled breeder. There's 'lots more satisfaction in lt, and money, too. for that matter. The time is now here when every junior should aim at this target, a pure-bred calf or none. Let's learn the value of pure-breds from experience as we are growing up. All ot' our big breed- ers today. and maybe your father is one of them, know the. truth of this old cowdom principle-the sire is half the herd. Consequently they are very particular when it comes to the selec- tion ot' a sire. The scrub bull may be -yes, he usually is cheaper at the outset, but s. big expense when the story is told. Too often, however the story is not truthfully told by the fel- low who uses a scrub bull. ' All be- cause he does not keep any records of his herd. So, of course, any Judg- ment lle passes is liable to be guess- work. , ` A good dairyman wants cows that have the capacity for producing large quantities of milk. One having ob- 'tnined a herd of such cows his big problem is to maintain its record by proper selection ot’ the bull. He is ever on the lookout for e. bull descen- ded from a high yielding line of fe- `males of the same breed as his. High record cows do not spring up. They are bred up and only the most rigid selection can prevent reversion back ,to the original type, the one which

fltably alone run one or two bred sows in with him to get the full hen- efit of the crop. By changing him an the conditions of growth in the two lots demand and allowing one ox-_ two lows to run with him when there is an abundance ofgrazing he will si- ways have better grazing than when only a email, lot is used. Di course if he is to have good grazing he must have rings -{n_hls nose to prevent root- ing. ' '

Buch a house, yard, and pasture for

the boar will save a lot of unpleasant and risky work in caring for the hogs, more especially when an aged boar is kept on the farm. Besides there is no more disgusting feature of hog raising than to have breeding bears breaking through fences and running about the premised rooting up the gardens and shrubbery and tearing up things in general. The man who takes pride in his work and keeps il breedings rec- ord of his sows will not allow his

isa; free run of the premises.-W.

SCHEME FOR SUPPLVING

WATER TO THE PIT SILO

George Sinclair, of Jetmore, has a

Bood solution for the problem of set- ting water in his pit silo when compar- atively dry feed is uscd in filling.

His silo, as in thc case with most

pit silos, is as deep an the water un- derflow will allow. As lt was only a few feet from the bottom of the silo! to water, bo dug ll small well on down l to the water. He placed in this a| pump cylinder with a. pipe rcacllingl to a pump head placed on top of the!

igave but enough milk to rear bor calf

isilo. With the aid ofa pump jack and

-up to the point of self sllplloit It is il small gasoline engine he is able to

no easy matter to keep up the higbl standard of efficiency obtained lpfl many herds. We may, however, say-

fwlth safety that nothing short of al

pure-bred bull descended i`rom highly; productive females should ever be us- cd as the sire of those calves which we expect to raise and ultimately add' to the herd, and this is the principle upon which our most successful breed- ers work.-Hoard's Dalryman.

TRACTOR DISADVANTAGES FEW'

ER. '

Several hundred tractor owners ini

the Dakotas were asked these ques-A' tions:

“What do you find to be the prlnci-,

pal advantages of the tractor fori farm work? What are its principal. disadvantages?" ,

The replies received have been sum- marized, nnd here are some of the. advantages:

Saving iinle, making it possible to

cover the desired acreage within the proper season, is put first among the _advantages by a. large percentage of the farmers. Other advantages men- tioned arc: _

Ability to do thorough work, es-

pecially' in hot weather, when horses are at a disadvantage.

Saving in man labor, doing away

with more or less hircd labor and enabling one man to farm a larger acreage than he can with horses.

Economy is an advantage melltion-

ed by a. larger percentage of Dakota farmers than of farmers in other states where similar investigations of the tractor have ‘been made. This is doubtless because tho cropping sea- son system followed ill the Dakotas is such that the tractor can be used to advantage for more of the farm work than in omst other parts of the

coulltry.

The principal disadvantage of the

tractor, according to the reports made by these farmers, is its injurious oi- feot on moist soil.

Difficulty of operation seems to

rank next. as a disadvantage. A large percentage of farmers emphasize it. Ot-her disadvantages mentioned are ex- pense of operation, undue increase in investigation with those obtained from

engine trouble.

ln comparing the reports from this

investigation with those obtained from tarctorspwners in curious parts of the corn belt several years ago, it ap- pears that less stress is laid upon the disadvantages of the tractor in the recent reports than in the older ones.

Quanrlsns Fon THE snssollve soAR.

One of the investmellts the breeder

or farnler can make is a safe and comfortable house and yard for the breeding boar. t should be away from the rest of the hogs but connect- sd with the other yards with a lane or driveway. A comfortable colony house and a strong iron fence inclos~ ing a small yard, and a larger yard milking altogether an acre of land will be sufficient to give him the necessary exercise and nff°ord good grazing when the ground in not covered with snow. If the the soil is good and the lot pro- perly drained by a porous 'subsoil or tile it will produce il variety of grass- es and ciovers, such a combination as will suit the needs of the hog. Alfalfa is not well suited forthe small yard so one must provide grasses that are. Orchard grass, timothy and, red-toll mixed will survive ani last for years unless abused or rooted out. To strat such a combination of grasses in~ the boar pasture prepare the ground in the spring, sow oats and peas mixed and seed with timothy, clover. orchard grass and rod-top mixedfoilllv-l Dari!- The lot will he ready forigraling in sixill weeks. Buell ai media: will come on and furnish grazing for a long t me. ‘Afalfa is such a. valuable crop for

gruing that it will ply onergo have a field adioining the bol.f's ya , so that he may have access to it when it is ready for grsliul- lif 01° !1'°Wlh ll too luxurlant for him to grass pro- -nu---i--"--'-“*

GRAY HAIR

Dr. 1'rsmatn‘c Natural Hair Restora- tive, usd as directed, is guaranteed to restore gray hair to its natural dol-

or or money refunded. Positively not

s md noniaiuriolu Price 100

.n

pump the required amount of vvdter nto the feed at the some time Z1-J ls' filling the silo at a moderate coat. it is thought by his neighbour; that

he not only has a very efficient means of pumping water into his ensilage, but that he also has an unlimited sup-

ply of spirits!! water if he cares t.o pump enough,water th.rough the fer- mented ensilage so that it will run

llilck into the well.--Kansas Industrial si. ,_

- Folding the Hides. .

As a rule hides are folded so tlin`.' the hair side is out. lt is essential to f fold in the head and neck on the body of the hide, flesh surfaces together, and to turn in the tail in a similar manner. Then a narrow fold on each side should be made by throwing back the body edges and legs upon thc body of the hide, flesh surfaces to- gether, keeping the lines of the folds' parallel. The legs sllould then bc fold- ed back, and these lapped, with the lliiir surfaces together, bringing thc break of each fold near the middle iino of the back. The side folds should tlicn be coihplaieddiy bringing to- gether the two breaks of the folds, with the middle line of -the back as the main fold, in this way making elle long rectangular bundle. The butt end of the folded hide shoiuld than be thrown forward about four-fifths of the distance to thc neck fold, where- upon the forward portion of the bot- tom lap should be folded back on top of the first fold, bringing the break of the rear fold even with -that of the fold just made. 1 Each hide should be bundled sep- arately and tied securely, about seven I feet of strong cord being necessary to tie one hide bundle. A soft ropcl or line. at least one-fourth inch thlckl is suitable for this purpose, altlloughi regular hide rope is preferable. Wire; should never be used, as it is likelyl to damage the hide by rusting. Calf] skins should be folded in the same; manner as cattle hides. However, when more than one is to be shipped, two folded calf skins should be plnc-I

instead of tying each one separately.

A Carpet-bagger

_...___ ~

-Carpet-baggcr is a term applied to

a Parliamentary candidate who seeks to represent a constituency with which ho has had no previous ncon-. nectioll, and in which he possessesl no property except tho "carpet bag" with which he arrives. The foregoing deflnitioll is- ' taken- from "Montgomery and Canlbray’s "Dictionary of Politi- cal Phrases and Allusions." The term was first used in the United States during the reconstruction per- iod following the Civil War. The Standard Dictionary defines the term as "a Northern man who settled in the Southern States at the close of. tlie Civil \Wiir (1865); commonly! used in invidlously, so called from reckless speculating bankers of thi- west who iiecilmped with funds en- trusted to them; hence. an adventur- er."

Augustus (di-lightedly)-So your sir

ter really expected me to call tonight?

How sweet of her.

Will-ie-Yes. She said when shi

broke hor looking-glass that she fell sure something awful was going tt

happen! .

A NEW HULLES8 OAT

(Experimental Farms Note.)

The introduction of s good, nr-w

variety of hulless oats by the I-lxperi mental Farms Branch has not sttrscl- ed an much attention as it should. 'Free samples of thi, variety are nov.- belng distributed by the Dominion, Cereslist at Ottaiwa. The stock oil hand is not large, but as long as ii lute samples will be gladly lent to farmers in almost any district of Can ada, as it is believed that this out will be widely useful. The full name oi the variety is Liberty, Ottawa 480. it is derived from s cross made in 1903 between the welldniown variety Swedish Select. and a huiiess oai, from China. The new variety is de- cidedl superior to the old, Chinese sort. Yrhreshing out free from hull, this type of ont furnishes il concentrat- ed product of extremely high valuc- which has only to be ground in order to lnaks most excellent feed especi- sllly for young pigs and chickens:

___ 5 n the principle that

7172, ~'§:;'a¥l2o=8\i‘iio.°' 'rm' emrlalh-

.i .=.ummJL ln.. -. I A\\s.lfi&n£illn. \

d - . .

goryule in Charlottetown st Roddlr °l'0l- .... . ... I-_-.~.i»inls¢d'l.

When carefully enough cleaned ior

5 L.-

uee ag human food, it makes meal of surprisingly fine Quality. The Liberty ost has very good field characters. being rather early in ripening and having reasonably stiff straw. The yield (so far ss kernel is concerned) is equal to about seven-eights of that of Banner oats. Farmers who are ln- I terested in the raising of hogs and d chickens are strongly advised to give b this new ost a trial. It has already d proven extremely satisfactory ln some

d . '

istricts ,

C. E. BAUNDER8. Dominion Cerenlist.

HOOFS ARE BRITTLE

I have a horse' five years old’ with very brittle hoofs' that will not carry shoes. What can I do for them? This condition of your llorse‘s hoofs is often found in diseased feet or where the perifpole has been rasped off -the hoof wall at shooting. For diseased brittle feet. a hoof ointment is very useful. Liquid -tar, beeswax honey and . giycerine. of eatdi an ounce lanoiinel and vaseline. timed ounces each is a

should be the result, after putting the

pulp through the puree sieve.

Scalloped Pumpkin-Peel and dice

enough pumpkin pulp to make 2% cups. Boil in slightly salted water until it is just besilmillg to be tender then drain dry. Melt a little butter n a frying pan and lightly brown the ice, a. few at s time; place them in a i uttered pudding dish with a cup of ry crumbs, dust. with pepper and salt, add a tablespoon of sugar and IA cup of grated cheese. Pour over all 2 cups of thin tomato sauce. dot the tcp with tiny lumps of butter and bake. ~italian Pumpkin--Peel and slice a quarter of a medium-sized pumpkin and boil I-lie slices in salted water un- til they are tender. Drain the slices and saute them in butter. seasoning them with salt, pepper and a little sugar. ay the slices on a flat buttered bak-

t

than stand ln the oven long enough o melt and lightly brown the cheese. Pumpkin Sticks-Peel and cut the

pumpkin in sticks, as for French fried potatoes, using a. quarter of a medium sized pumkin. 'Boil .the sticks 10

useful preparation. The growth of the_

hoof will be stinnulnted by repeated?

mild blistering. Liquid conthsrides' is a very useful preparation for this purpose and 'should be rubbed into each coronct for about three minutes. , The ceronet is that part of the foot'

where the hoof and hair meet. lui

order to obtain good results, it is es-_ sentlul to anoint part daily, after the -blister has been applied with colza oil. The blister may be repeated after i a month.

A Pssiviluwl Fon PURE anso, nAMs

Any sheep raiser wllo purchases al

Pure bred registered ram of any re-j cognlzed breed recorded in the Can-7 adian National Live Stock Records' or eligible for such registration for' use -in his own flock, and who has notl previously used at pure bred register: ed ram shall be entitled to the annu-» al’ premium of $5.00 for two consecu- tive yours provided he will comply with the regulations specified in Pam- phlet No. 19 "Information Concern- ing the Policy Regarding Pure Bred Rams," issued by the Live Siockl I Ottawa. This pamphlet will be sent ree upon application to the Publica-

Branch, Department of Agr.icuiture,|

tions Branch, Department of Agri- culture, Ottawa. It has been decided

that the best way to prove the value of pure bred rams is to help every sheep raiser, who has not previously used a pure bred rain, to use his own flock for demonstrating the value of this practice. Therefore the Dominion Department of Agriculture will grant to bona fide applicants who comply witll the above mentioned regulations a sum of $5.00 annually, for two years, for each pure broil registered ram. No individual sheep raiser shall be permitted to receive premiums for more that four rams. Regular forms to be used in making applications under this policy are io be found in the back of Pamphlet No. 19.

i>qg__i.llui

THE POPULAR PUMPKIN

Some women think that all the honorable pumpkin, golden king of the - Chinese garden, grows for is to furnish 5

pie material for the multitude. All' wrong; the pies are simply an rn- cldent, as any good pumpkin wouldl testify, and Thanksgiving is not thc' only festival that pumpkins grace. l in China punlpkin seeds are, acre-

fully dried, then salted in the same way that almonds are treated. Again’ the seeds are dried and peeled, after which the are calldled in a heavy

_ Y

_th d | 1 t bu ,spiced slrup. In some instances they,” tm* Way. Take mm can of wma.

ed toge er an ted n o one ndlo. are dried, peeled, and then added to aitoes' gsllcnd onion a bay leap 3 half

cake filling.

As to the pumpkinproper, the re-l

cipes below will show some of the many ways in which tthe pulp and rind may be used other than ill' pie. The recipe for a. Thanksgiving ple, of the old colonial type, in also given, for it is one of the first of the series. tl10\15h it did not come over in the Mayflower, nor was it found waiting on the shore.

Pumpkin Soup-Cui. up. peel and

seed il small pumpkin or lialf ll large pumpkin. Boil the pulp in slightly salted water until tender. Drain and

put through a puree sieve. Cream to-l

gether 2 tnblespoonsfuls each of butter and flour; melt. and lightly brown in a frying pan. Turn in the pumpkin pulp, adding 1 quart of stock: season to taste, best well and cook slowly 101' l hour. Beat 2 eggs thoroughly and :ldd to tllem s cup of cream. Stoll the -:nup boiling. turn in the egg and cream, stir well, and the soup is ready to serve. About 2 cups of Dlimllklll

Gray Hair Becomes l Dark and Beautiful

mv onanomori-is-n's ol_o l=Av.{

onirs nscivs or sac: TEA i

AND SULPHUR l

l

Almost everyone knows that Sage

Tea and Sulphur, properly compound- od. brings back the natural color and lustre to the hair when faded, steak- ed or grey. Years ago the only Way to get this mixture was to make it fit home, which is musiry and trou- blesome. .

Nowadays we simply ask at any

drug store for "Wyeth’s Sage and Sui- phur Compound.' you will set s large bottle of this famous old recipe. im- proved by the addition oi other in- gredients. at very little cost. Every- body useil this preparation now. bt!- csuse no one can l>0Sllbly toll 01111 you darkened your»hair, ss' it does it so naturally and evenly. You dampen a sponge or soft brush with it and

ibut ill cnse this was not done. do i

minutes in salted.water, drain dry and roll in mixed cinnamon and sugar then lay them on a baking sheet and dry in a cooling oven. A salt spoon of powdered ginger is often added, with a grating of orange peel. to the sugar and spice.

Pumpkin Shortcake~Take 2 cups

of hot boiled and mashed pumpkin pulp and add to it a generous lump of butter. 'A cup of honey, s teaspoon each of cinnamon and ginger, 2 beaten eggs. 1 cup of sugar and 1 cup of

cream. Put the mixture in il double] boiler arid 'cook gently until creamy:

'ond thick. ilave ready thc Shortcake

butter it and lay up with pumpkin spread thickly between and on top. Over all put cl layer of whipped crci1m_`

The shortcakc is best hot, but is also"

eaten cold.

Colonial Pumpkin Pie-Boil in

salted water pumkln io equal 3 cups when mashed thoroughly through a sieve. Add to it 1 cup of molasses, a cup of brown sugar, n teaspoon of cinnamon, $5 teaspoon of cloves, 2 teaspoons of giiler, a. generous lump of butter, yolks of 3 eggs, a cup of cream and, lust of ali, fold in the stiffly beaten whites of the eggs. Line deep pic plates with u good rich crust and fill three-quarters full of the pumpkin mixture. Bake slowly until brown bllstered on top. This pie was occasionally frosted, when baked, with a soft boiled frosting, and the old fash- ,ion is worthy or repetition. I Sweet Pickled Pumpkin-Peel and .cut a small pumpkin into medium `sllccs, then cut each slice in two or thrcc pieces. Boil in salted water for .10 minutes, drain and put into the fsirup. The sirup is made of a quart- of vinegar, 2 pounds of sugar, a cup of Zbrown sugar, a thinly sliced lemon iwlih seeds removed, a good-sized piece of green ginger cut small, 6 sticks of cinnamon, a tablespoon of cloves. s teaspoon of ginger, a salt spoon of ,curry powder and a blade of mace. 'Boil the sirup 5 minutes, then add the

3 _ , . ' th

P

|pnmn\in (`ook evenly until e I umpkln looks glassy at the edges, |tne.l pour into a crock and let stand fone week. At the end of that time. drain od the sirup, if it seems thin, and boil down a little; then add the pumpkin and cook until all is cooked through, turn back into the crock and, when cold, cover with _a linen cloth and the crock cover. Store in a cool dry place.

Curried Pumpkin and Oysters-Peel

dice :ind boil inouirh pum.pkin to equal 3 cups. Drain and put a layer of oi-si-~r-l in inc boitoiu of s. deep' bul- tered pudding dish, cover with pump~ kin and 2 tablspoons of crumbs, dot with lumps of butter, dust with pep- per snd salt, and repeat until the dish is full. Have ready the sauce. made

bud of garlic, a teaspoon of curry pow- der mixed with a, teaspoon of fluor, salt. pepper, two stalks of celery, a tablespoon of sugar and a few sprays of parsley. Boil gently until the onions .urn r-oolrod, ihcn strain into a small saucepan and tbickenc sllgthly; let cool until it stops smoking and add to the prepared dlsli. Bake for 40 mln- nies.

START THE POULTRY RIGHT THIS YEAR

3 The poultry yenr should begin Nov. lst. At that tilne the old stock should ho culled out, the cockercls divided from the pullcts, and the pullets sel- `s-ctcd from the flock and put into Winter quarters. _

Don’t keep old hens. Only the bell

of those hens that :irc one and half yours old should be kept. Most of ihcm, with all the older ones, should have been disposed of last Spring.

sway with them now. Even if they were culled then, go over them again, now and see that .nothing that will not likely produce is retained.

Cull the early moulters. In sel-

ecting hcns that you intend to keep.do not take those birds that are looking clean and well feathered, but' rather

L _ ing dish and dust with grated clleese,i

“*

p, V v`. I A ` ti ' V ` (I I i i Hi ,

_.\'i

appearance. The one; that

mvilltlng. they an the layers; that have moulted llld »ll.v¢;.p new cost of feathers ,wen not~pq'd|- tent layers. They quit loyillgfod 00011. and had nothingto doiltntifow feathers. This explains why-they have their new coat before their inc" ndustrious sisters. Early bullets beet. Bolsa! qs Wh-

ter layers the early, w\§1l»matilNd pullets. These should' ll olrefnlly handled, put into their own house, fed wall. and given evoryfepportuntty to produce. _

Pullets that are halifrovwn. crthi

,will 'not be matured for months yet, ,should be culled out with the cooker 915. Crate fed and marketed. Such pullets will be a bill of expense all Winter, and should not be ,kept dn .any excuse. » ` Crate feed surplus. No matter what -class of birds that are culled out for IHHFKBL it will pay to finish ‘them be- fore killing. Even with the high Prices of feed. one cannot afford to market poor stuff.

Keep accounts. We suggest that

every person who wants to make 'his |i>0ultry pay begin, at once to keep ‘track of receipts and expenditure.

i its

l _ CARE OF BIRDS IN BREEDINQ PENSA.

During the breeding season it is ad.

visable to pen the best birds in order to hatch from them that the flock-may be linproved. '

It is too often the case that hens

are taken from the range and placed in

made of biscuit dough spilt and If close pen wuhom' pr°p'” °°’“”"°°°

o make and keep them healthy, bap- py and profitable.

There is no question but that the

hen wilicn nag tres range where she can select her own loud an won gg .gel proper exercise will do bet/ter w

orit

i.Pl‘0UU¢Uli§ 8555, and that the egg; are

more iertlie and tho chick, mwhdd We Hi-l'0l1s8r than the hen which il penned without proper conditions,

in order to supply the proper don.

ditions lor the hens. we should study their natural habits. We know the hens are fond of earth worms and lhefe U0 lllally morsels of food se- lected from fresh earth by the bone; therefore, it is a good plan to tum some earth over in-the pen each day with a spade. This should be dana each morning as the earth worms come to thesurface each night, then so back into the earth when the sun comes up. Therefore, the work should be done between daylight and sunup. if it cannot be done at this time, some boards- or an old door should be laid on the ground where the digging is to be done. This protects the worms so U19! remain near the surface. A space of soil three feet square turned over each morning will furnish twang. ty hens with fresh earth to work ii; during the day and by moving syno- matlcaliy about the yard it will pro- vent the soil from becoming contamin- ated with disease. '

Sunshine is one of nature‘s greatest

gifts but “the same sun which melts wax will harden clay.” Although sun. shine is of great 'value-for it ethnu. lates the birds to greater activity and is Nilture'a disease-destroyer yet if it is used to excess it may do great ip- Jury. As-ide from a sun bath, it seema to be the i'owl's inclination to stay in the shade during hot, aunshiny days, and wander into the open only during cloudy days and early and into In the day. If the blrdsare penned. they should be furnished plenty of shade. if natural shade is not at hand, artf- ficial shade should be fumished. A good plan is to build s. platform 18 -inches or two feet from the ground. :md if it is so it -can be removed, tllo earth can be dugnp underneath, mat, ing- a splendid place for the hens to spend the hot part of the day. '

iluring wci. rainy weather, the hens

have an inclination or desire to get up onto something out of the mud. They will get ,on the woodpile, the fence, a wagon, or in fact snytihing tn be up on the ground. The platform just mentioned makes a' splendid rest for them. During hot. dry weather, the hens get under the platform for sliade, and during the wet weather they get on top of it out of -thovlnud.

The hens appreciate all these little

things and show their sppreciaton by the quantity and quality of eggs pro- duced.-C. T. Patterson.

AIR BPAOE IN EGG

A freshly laid egg contains air. but

only in small amount, not enough _to muse it to dost. AI the egg increases

evaporate through its pores and the spoon thus left bcccmes_ filled with air. or, in the case of the decaying egg, gases. Wiith the decreasing weight of the cgg. due to the less of water, and the increasing buoyancy. due to the replacing of this water by air or gas.