\ Put hard, dry lemons in it pan of*

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§i°P5‘-’¥93“F 2°' 1919- - -.~.'.~~ -ff f~ - ._ __ __ _ THE q;1ARI._q;.l‘TETowN cU_h_nDIé13`_i._ .~ _ “ _ _ "glen Ni,r~11ii,

_ _ "I '_' Elini, 'fa

_ ` __ .. ,__ .` _ '-

I

as s ;AoAzii\iE _,_-ouasoiaio

S°“‘?9L.§§.D llllil

'_ Hopssi-ioLn N01-as

When stitching a long seam on the

machine, use wire clips to hold the edges together.

Many .planked dishes can be prepar-

.ed with the vegetables on the plank, thus saving dishes.

. Scratcbed and worn pearl buttons can be renovated with help of buuer and manicure powder. " c‘ 1 ~

Oantaloupe salad is made of balls

of ripe cantaloulle. served on lettuce leaves with French dressing.

When -poaching eggs, set the water

in motion_ before dropping eggs. They will he round in shape.

It ls a good idea to have a _picnic

meal every now and then-just to get rid of the weariness of dishes.

Instead of buying evergreen to set

-out in the garden, see if you can- not dig up some wild native varitie|_

Save old nail brushes to clean white

shoes with. They are much more satis- factory than larger brushes.

_If candles -are too large for holders,

immerse a moment in hot water till softened and fit finmly in holders.

When using oven gas to warm sum-

mer brealrfast foods, do an extra plate- ful and keep crisp in u covered jar.

A length of white oilcloth spread

on the bed can be used instead of a cutting table.

A large cork, first rubbed on the

scoring cake and then the knives, cleans them well. '

An excellent, hearty salad is made

with cottage cheese, tomatoes, eggs olives and lettuce. ' - '_ ' ‘ '

Never sew at a sewing machine

.with the light facing you. Let it come from the left.

_ _ _

Pruues stuffed with cream cheese an

served on lettuce leaves are another good salad.

hot water for two hours. Keep at an even temperature.

on |.v Must-i»noo_wi_s _

The mushroom 'ls a :_ungus plant, in

_gen_Bl`R| ‘being tasteless but capable of a`bsol"i1i_1i‘{`1ffafly.flavors, and so much liked by many individuals. Unfortun- ately there are many varities of this plant, s large.number being poisonous.

the poisonous ones in many cases so near -y vesdlnbling--the edible ones as.to. cause much trouble even to those who have made a study of fungi in general So frequent have cases of poisnoning been that .some years ago a Harvard University authority gave out the fol-_ lowing statement regarding poisonous varieties:

(1)‘,Ali 'mushrooms in the unex-

panded state ,all those _in which the flesh has begun to decay even but slightly- (2) Those -ha.ving..a. stock with swollen base surrounded by a sac-like "envelope, 'especially if the gills be white. (3) Those having a milky juice, .unless the milk be red- dish. (45) Those in which the cap is thin In proportion--to the gills. 0-UU

in which the gills are nearly _;ill(_<_>)i equal l t _and tbr ht‘ colors _L Ai1'tup21i»l§rliig “furigt in. which the flesh changes color when cut or broken; oriw-here the mouths of the tubes`are reddish. (ii) Generally those which have a sort of spider web or fiocculent ring round the uDD9\‘ IIB"- of the stalk. All- the varlties thus described are to be avoided as poison- ous or lbonbttul. Some -authorities

state that all uncooked__mushroo$s are in some _mens re -po sono . 9 julcorof m`§ny.1h`a\i|1ng been frigid to

i>liNillt’“_i_iii_i§UMlil_s_iis_ _

May be Driven 'Out of the System by_~

Enriching the Blo°d '

-in the days of our fathers and srnnd- fathers rheumatism was thought to he; the unavoidable penalty of m,ddle life and ol_d.a s. Almost every sledrly P?" son had rbeumatism, as well as many young people. Medical science did not-

d g ' e-dinnot know “R t° tgfioiiilitno mood. it was &agg`h'i'»tiia “rhoumatism was the mere effect of expponrp to cold and- damp, and it was treated with ‘lini- mentg end not applications. which sointtlmed.-gave = temporary ’r8llell»~ but did not, cpm the ir ble. In more dlyl

there were thousa?i%°_:" of V 12l°\)m§ti¢ orippiss. Nowmoui melon e under-

ot -: ' ' , l ea, _ l ".2"i'.i°i»li?'xfir°’-*isaiif$iii\”si=3d. livin red blood any man or woman ofimfi its can defy rheumatism can be culd by iriniof the poison :Inglis bl°°d which causes it. There-b f-many el- derly people who have never felt _l twings of rheumatism and many who have conquered it by slnlilb' keepin! their 1.i6o,t“rioii'smi ours- The bl°'°¢ multi . band enriching Qualities of

Dr. *Igloo Pink Pills is tiocoinint every ‘ mo eavidelytinowll. #MIK is the more gotnorol uso of time villa that has rob rheumstism' of-its'ter- rors. At thehielt slln of D00? m°°d»

which is showh_by__loss gfdfnreiylgi- ~a tatin ulsnan m§_», gro%dt“Zaiir»%if airiifnit the further ravsgep of disease by takins Dfl WU' ii:nll"=__i_’,uik'“PI s. " '!‘hey'l_\sve cured 1 " or pie-ilrouklve the q mr if-in tw will p°i. lll»,rii»<ll.\ll_

y_o . _ - -_ ,_ _ _ t~:~vita-cfm

be injurious to rabbits in test cases. In some mushroomsgtbere occurs a substance called muscorin, which is one of the most, virulent substances known to science. ayptoms of 'pois- 0l1|l18 occurring after the absorption of only one-sixtieth of s. grain, these bein! 810W Pulse, s'pasm of the eye muscles, contraction of the pupil, and intensely 'violent spasms in the digestive tract. Atropine is the phy- siological antidote. In all cases of mushroom poisoning, the immediate treatment _ia to produce full vomiting. Since almost every variety of mush- rooms dounu in the United -States is found lu Canada, and since no doubt there have been frequent cases of poisoning in this country, it might be a wise thing for the -Commission of Conservation to publish a pamphlet on the subject of this fungus in order to carefully differentiate between the edible and the dangerous' varities.

A GIANT SPIDER _

What would you think of a great

black spider, so large that when his great hairy legs are stretched out -he covers a place as large as your hand? "Tarantula" is the, name of this ugly, interesting spider. The female tarantula digs a round hole in the hard ground with her long black fangs. Then she spins a soft round sac to cover her eggs. If we Ury to take the .sac from -her home she will run up and .sieve it, pulling with all her strength. Then when the little tarantalus hatch, the hole will be swarming with the little black spid- ers, tiny copies of their great fierce mother.

Every night when you are sufc in

your -bed these spider mothers go

out to hunt for supper. What do

you suppose they find to eat? A spider mother will walk around un- til she nails s fine. fat inlcy bus- Then she holds him securely with her strong black fangs and carries him home. Mother tarantula pre- fers to eat at home; we can find the shells ,of the -‘bugs ‘she :has eaten about the mouth of her home. _ ""Both the mother and the father tarantula are very‘, very poisonous, but if we let them alone they will not harm us. We are not apt to get bitten, because when we are 'wide awake in the daytime these mother turantulas are fast asleep in he snug home in the earth, and these homes are in the South- land. " Wlienmother tarantulas is at home she spins a nice soft web across the mouth of her home. I -supposethie means in tarantula language, "Keep

Out!"

THE OLD GAIRDENER SAYS

That many people liave found steam-

ing sweet corn preferable to b.0ilinE it in the old-fashi-ones wuy_ If you try this plan, though, d0ll’l f0l'El-it U15* about twice as much time is required. which means twenty five minutes over a. good fire. There is only one way £0 have sweet corn at its best, and that is to grow it yourself, for it loses 50 per cent of _its sugar content after it has been picked. 0-f course if YOU pink it and let it lie around for a day

' ` ill b'e no better than that

"or sd it`w ' whigh you would _buy in the market.

_________-_-_-1

'cuns Fon 1'HRus_H AND WORMS

1 have a horse that is suffering

from hoof disease. The hoof around me cleft or the fros is filled with matterthat has a disagreeable 0d°"- -What is the best cure for worms in horse? " ' _ ' 9 l'l‘h_e proof of your horse is affected

with thrash. It is caused by sllllldills in water annflith. such as Wei ‘VFW and stable refuse; frost, bite or ne8' lect of systematic cleaning of the hoof of all mud or baked dlrl-i. PIHCG the horse in a clean stable with a dry floor, well littered. The seat of the disease foot should be cleaned, the

excessive growth removed, and_ c_hl¢_1£ mei. applied as follows. Calolllez B an ounce; sweet oil two ounces, mi! and spread on a piece of lint or oak' _um and insert in the cleft _of the fl'0S. `an`d'o`ver the other diseased Darts-

For intestinal wounds use c vermi-

fugo made as follows: Oil of turpen- tine, two ounces; oil of male-ferll, QM fdrichmr iinseed oil. hillf 0 -Pint- ?“’° M; ____a pq;-gg,an_¢i on an empty B °T Repeat the dose after a wee . followed- with a drachm of powdered sulphate of iron in the feed-

For-, thread worms the treatment

should be by iniectlons up the rectum- made of oil or tufllellilne, I-W0 omrhms; 'iinseoa oil, one pint- Use every morning for a week. _

.___--1--1-_

_ usmon APPLE-i=.i|.|.sD “KE

Cream one-fourtb' c'upful`of butter

‘hd 35,1-one crfpful of sugi_1r_i!rn_den_- ally, while beating c0llsllll\t Y. W mixture is very creamy “dd ""° W5: -wg” 'Moten '-and one-half cupful o m|“¢_ Ml; and sift one Ind twi- thirds sppfule of .flour with _two 13;,- °m,.hgi| iesspoonfuis of bak nz D_ ldei- and then add; this to theflrst m x- -wiios -baked ,cut oaks in halvf and put to get'her_ with lemon appe filling. i - ~' -' ‘ '

_ _\_gp4oN_A~PPLe |=|_i.i.|Ne

. Put three-rom-ima. ourlul of '"5"

l mon uice ll _ vehtbiheiae est; Sliiilflf '\’°°°°°' ° f°"

. FUDGE ALWAY6 POPULAR

Deeilite the fact that fulge recipes

haveappeared in these columns from

"|110 10 lime. requests for them are

still coming in. So we repeat some that -have been published before. But; among the following there are several brand new ideas for delicious home- made sweets.

Chop Suoy Fudge.

Four cupfuls sugar, two cupfuls

milk, a square of chocolate, butter the size of a walnut. Boil slowly until mix- ture thickens and will form a hard ball when dropped in a glass of cold WH¢9l'~ Then take off stove and -add a. teasnoonfui or vanilla. Boot until fuu- Ee is almost ready to pour in pen and then add a cnpful of chopped nuts dates and figs. Pour into buttered pan and let harden in* cool place.

Sour Milk Fudge.

Two cups of sugar, three tablespo-

onfule of cocoa or choclate, one tab- lespoonful of butter, a pinch of salt, one-.half cupful cold water one hour. Slloonful of vanilla. Mix sour milk with sugar. then cocoa or chocolate and the pinch of salt. Boil until it forms a ball in water. Just before tak- ing from the stove add the one tea- spoonful of butter, one teasivoonful of vanilla and beat until it is creamy. Pour into warm buttered pan, when cool mark into squares,

Turkinsh Delight.

'One ounce of gelatine. dissolve with

one-holf cupful cold water one hour. Take two cupfuls of sugar, one-bali! cupful of cold water, put on stove to boil, stir until it reaches the boiling point, then add soakedgelatine and boil moderately for twenty minutes. Flavor with grated rind and juice of One lemon and one tablespoonful of wine or vanilla. Wet o, pan with cold water and pour the mixture to the depth of an inch. When cold cut in square-s, roll in confectioner’s sugar. A few chopped nuts added are good. Choice Chocolate Fudge.

Two cupfuls white sugar, three.

f°“l`UlS Cllllful milk, butter size of an 682. two _heaping teaspoonfuls cocoa, one teaspoonful vanilla, white of one egg beaten stiff, one cupful of cut nuts (any kind.) _

Directions-Cream sugar and "milk,

when beaten add butter, stir, and when it starts to boil add cocoa, stir- ring until it is thoroughly mixe(1_ Re. move from fire when a litt.le_ of the mixture dropped in cold water will form a_ soft_ ball. Add vanilla and beat hard until it thickens but not so that l_t sugars; add the stlifly beaten. egg white blend into the fudge quickly; add nuts and turn quickly into butter. ed tins.

Turkish Paste With French Fruit

fI`_hree level tablespoonfuls of gelat-

lne. one-half cupful of cold water two cupfuls of sugar, two-thirds cupful of cold water, one tablespoonful of cin- namon, two squares of chocolate, one teaspoonful of vanilla, one cupful of candied fruit (cherries. citron, &c.) chopped fine. Let the geiatine stand in the half cupful of water until it has taken up all the water. Stir the sugar and two-thirds cupful of water over the fire until the sugar is dissolved and the syrup is- boiling, then add the gelatine and let it cook for twenty minutes; add the cinnamon and choc- olnte, melted over hot water, and when beaten together add vanilla and fruit; let the mixture stand in a cool place for a time, then when it thick- ens a little turn into an uniblttered pan and set aside until the next day.

-To unmold. separate the pasta from

the pan at the edge with a sharp poin- ted knife, sift confectioner’s sugar over the top and then with the tips of the fingers pull the paste from the pan to a board dreged with cofection- er’s sugar, cut it into small strips and then into squares. Roll each square in confectioner"s sugar. In cutting be careful to keep sugar between the knife and the paste.

.l.._i__

Etiquette.

Fashions in etiquette are unaccoun-

table and fortuitous. So the assistant editor'of Punch, A. A. Milne, finds. “It is the fashion,” he says, “-to be late for dinner, but punctual for lunch What the perfect gentleman does when he accepts an invitation for breakfast I do not know, Possibly he has to be early. But for lunch the guests _should arrive at the very stro- ke of the -appointed hour." Mr. Milne describes his predicament when, by allowing himself time to be pushed oil' the first half-dozen omnibuses but actually succeeding in boarding the first one, he arrived at bis destinat- ion forty minutes thead of time. I-ie killed the f_ori»y minutes, then enter- ed his host’s house as the clock was striking one-thirty. “Then I rememb- ered," he-concludes, in' the British

-humoristhi best vein, “it was 'lines-

days lunch which was to be at one thirty. 'l‘oday's was at_'one o’clock_"

~ A njmven Fon caiu/ina.

God bless our native land! Firm may she ever stand,

Through storm and miglit!

' blespoohflll- 0i.fl0\_U' 1” 5 . When the wild tempests invc,

mcgxn mind stir until tho\‘0\l8l1lY Ruler of wind and wave, mind. Add three tsblespoenfuis of, D0 Thou our country save, ‘

o e to/blelpoonful of cold _ By Thy great mighti

ming of ‘salt and one annie. pal'°d~ For ber our prayer shall rise

d, Place on range and bring . To God above the skies;

:gd-)t§?t';o~lllng point, while elll'\‘i\l8 -On Thee we wait;

_ yet boil two mlnutel.__ Thou who are. ever1iigh;,

c3ii':m-‘ing constantly. Cool before Guarding with watchful eye,

5 - _

“dum ._ _ _God save the State! \

spr -

,mqga rn (sverKreen'oi‘ awe ¢

1{f'¥,e‘2;,1'::g°o‘x¢‘ti\;iery seed. Boll

e one

B’°°¥.'m°r°l*°,,,-"..__.,_ . ' “

P , _ r , _ __ _ _ _ ._ _ . , _ _ v i _ “ _

__,-.t r-_ » -_<.f. _-'_ -P.; :_ _-5 _-,~ gray » if __ .__» _ __ '_A -___-y -_ - -_‘-_,_ '_ _ ‘ __-.5 ,- ,t,_._.,-,jf/_ _-»,_-;_'_ \'__.'e‘___., y :-3 _ ,i- -_f,_,~,_.__ _;_ _\, _ri 3 ,, _ _ _ J i 1 _~..»..r.f-J..-'<.'ix‘-t.-_-....t:._~.h-`l»s..v"___»-elf-;l2f.ii’.th-ii=fo+..il;iriifr..siiiitliiiitl>fiiitht‘ ‘ ‘-~‘» .-f_ ._ ,_.,.. ._ ,_ _ , _ _ _ _ _ . ~ . . _ _ »

1.

- Lian ‘ _ Q aoa.notiai¢iomi oi no, I ‘ c~°”__,.._.N R-E ,_ K' But be Thy meroiesuknown 3

From share- toshcre:

->~ --1 -di- °-in-~~ ‘ir ‘"‘°_~ r.:rl:i~.:n<:.°m_... _

_ ‘ fn. 'vi -_..°_ _~ 135#-fill*-”»"lfl’°‘ii"iif°§rr_.lliis -ninrsr-$4"-_

_ -.fi¥‘sr¢¢i_o__.i ‘

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g-j||r¢,y.miiaate¢__-UIQ-_1l"}'*‘_\9‘-F" " _~

-2- .A11 . , _ _V . - -_-ft-;_~,-f __-:__ _-. _~:.-:_-_-:_-. ~ ‘-`-_ .-,.1 _ . . . . V _ . . _ _ _ _ -_ _ V W., __ _ _

' HFARM . _

_Raising iris from seed is one of the most fascinating pastimes imaginable.; One never knows what to expect in the coming blossoms! The seed should he well matured before planting, eith-i er by taking off the boils as they be~, gin to open and allowing them to ripen ihGl'0\18f|1lY. or by covering them with a piece of netting over the plant to prevent loss. They should be planted early in the fall in a sunny spot and in soil which has a good drainage.

We planted Qsome in September one

year, but they did not germinate until the following spring. Then the little pointed leaves pseped through the ground and srew so rapidly that in the autumn they were sturdy, vigor- ous plants. We kept the soil about them well stirred, and _watered them as they seemed to require, but did not fertilize them at all. In the fall they were sending out little side shoots, as_ the iris usually does when prepar- ing to bl-com, but we were greatly sur- _ prlsed by their display of blossoms the following spring. Ono plant sent up four stalks of flowers. another three, and several two each. A few produced seed-pods, we remov- ed lest they should exhaust the strength of the young plants.

It is said to require three yeurs for

young iris plants to produce flowers. but under favorable conditions the time may be much shortened. From a bed of 160 year-old plants we have had blooms from 125, many of -them very beautiful, and several decidedly dif- ferent fl‘0m 'lilly of the parent plants.

Care 'Of Vegetables

'Summer vegetables should be cook-

ed as soon as possible after gather-

them on the bottom of n cool, dry

box. Lettuce may be best kept by sprinkling with ‘ ld water and placing

in a tin pail, cl%ely covered.

Winter vegeta ies keep best cover-

ed with soil. A small scrubbing brush is useful in preparing yegetables. _If the vegetables are withered, soak in cold water from fifteen minutes to one hour.

»Put all fresh vegetables on to cook

in boiling water. Put all dried vege- tables on to cook in cold water.

Strong-smelling vegetables must

cook atsimrnering point, others may boil gently.

Salt the water for vegetables that

grow above gr und, including onions,

one ta.bIespoof§ to one pint. Do not salt the wate' for vegetables that grow below the ground.

TER WHEAT

On well-prepared land, if winter

wheat is planted sufliciently early, so that it makes strong root attachment and develops a well-formed crown be- fore winter sets in, chances are strong- ly in favor of a~ profitable yield. If you have delayed sowing fall wheat, -in order no escape the Hessian fly, liber- al -fertilization will help the crop catch up lost growing rtiine, and will stren- gthen the crop to resist insect attacks. Now the wheat kernel corresponds to the milk bottle. *It con-tains just food enough for the infant plant. As soon as the tiny plant begins to send up its green shoots, there must be a ‘well- balanced supply of available plant- food. That is what fertilizers supply. Of course, manure supplies oarly - piantfood for wheat. If you have a sufficient supply of manure to give the when/l; field a light dressing, and then back it up by an application o_f 200 lbs. per acre of fertilizer high in phosphoric acid. your wheat will bene- fit greatly.

THE COLLAR.

The collar should be just large en-

ough to permit 'a man’s hand to pass inside the collar between the lower end of the collar and the neck or breast of the horse. if the collar is too loose it will cause friction; if too tight it will choke the horse, and cause sore withers. Test the fitting of the collar by lifting up the horse's head. J

The hames should fit the collar; if

too long, they will probably be buckl- ed too tight at the top, and in this way the collar will be made to pinch the horse at the top. Sores thus pi'0~_ duced begin by a pfmple or very small boil, often overlooked because the mane covers it.

Examine your horse continually.

and if there is any sore spot, adjust the collar so that it will not touch that spot. If the skin, is merely wrinkled, baths it with witohhasel or diluted vinegar. -If the skin is broken, bathe it with clean water, containing a little salt. =-Ii' the collar "rides up," it can be kept down by a martingale running to the girth,or byanextra girth run-

TEETHING TROUBLES

iBaby’s teething time is a time of worry for most mothers. Baby's little gums become swollen and tender; his ‘bowels get out of order and con- stipation, collc or even diarrhoea sets in . To make the teething period easy Baby’s Own Tablets should be given the little one. They. sweeten the stomach; regulate the bowels and keep baby good natured. Concerning them Mrs. Marcel L. LeBlanc. Mem- ramccok, West, N.'B. writes; "I have used Baby's Own Tabiets for the past six years and have-found them indis- pensable. To my mind nothing can equal them in alllyinl the fever ac- companying teething. I would not be _without them and can strongly re- poimnend them ui other mothers." The §i'g%iete_ sfo sold by-_medicine dealers or y mai at 25 roots s 'rho Dr. Williams' Medicine Cc., Brock-

, .

vilil,0nt. _ _, j

-IRIS FROM SEED _

mg- in 'WSE they mu" b° kept’ spread jected to a cropping rotation of tim-‘

well-ventilated cellar, or place in ice- 0

ning from trace to trace, back of the forlegs.

The best collar for `a mtaure horse,

whose weight does not vary much throughout the year, is .the leather collar. But for most horses. the best collar is one stuffed ‘ with riair, und covered with ticking. With this collar, if the horse’s shoulder becomes sore at, any Point. the lining ol' the collar can easily be ripped, and the hair removed or pushed aside :it that point, so that no pressure will come on the sore place. ` ' Collar pads are much used,but they quickly become dirty, cannot cn.-Jily be cleaned, and thus cause many sores. Still, a pad that makes the col- lar fit is better than an ill-fitting col- lar without a pad.

By all means, clean the inside of the

collar every night. If you wait until the next morning, you are likely to forget lt. Of course you will clean the horse’s shoulders as soon as the collar is removed. The salt sweat drying on the skin is what does the mischief. _

BELTS AND PULLEYS.

'Pulleys carrying belts which are not' to be shifted should be crowned, that is, the centre should he higher than the edges, the relief varying from one-sixteenth Inch in sm:-.ll to one-eighth inch in large pulleys. This is because owing to the higher spec-d ofthe centre, the belt tends to cllnib. Where pulleys are to be shlftecl the driving pulley should always he flat, the belt being lnainiained in position by the tight- and loose pulleys ofthe driven members. If this is not done, the belt will take it position on the crown of the wide pulley and ride partly on the tight and partly on the loose pulley.

TOP DRESSING TIMOTHY WITH FERTIILIZERS

A series of field plants were sub-

thy three years. corn, oats, and wheat each one year. Fertilizers or farm, manure were applied to the timothy buit not to any of the grain crops, dif- ferent applications being used on dif- ferent plants. The experiment has been conducted for nine years.

The results show that fertilization

of the soil for timothy increases its productiveness for succeeding crops. The greatest benefit was derived by| the corn crop, which immediately fol-- lowed the timothy. -

Tabulntions of the financial gains

demonstrate that the use of fairly large applications of fertilizers was profitable, resulting in as much as $65 per acre net gain for the six years and giving a return of $1.67 for every dol- lar invested in the fertilizer.

-Cornell Experiment Station

CHEAP TANK FOR TREATING

FENCE POSTS ~

A small, but cheap treating tank for,

treating fence posts can be made from‘ one of the galvanized steel barrels used for shipping oil and gasoline. These barrels, which can be bought for about $6 or $7, are 36 inches high by 22 inches in diameter, and by re- moving one of the heads with a cold chisel orotherwise, a tank 34 inches deep remains. This tank, which is heavy enough to serve, the purpose of post -treating, may be supported upon two iron cross-bars built into the sides of a brick or stonework fire place. Such a tank will hold about 10 or 12 posts of ordinary size at one time.

Perhaps the most convenient way

of using such a small'outflt without much attention is to fill it with _posts and creosote either at night or in the morning and heat it to the required temperature with n small fire, The posts may be left in until the end of 24- hours and another lot put in. In this way the posts are given an excel- lent opportunity to absorb creosote while but little time will .be taken from other work.

` voutuiv A

ECONOMICAL FATTENING

OF POULTRY

A rooster of the highest quality is

one which is young, full grown, plump and well-finished. Such a one will roast better than one -that has more bones than flesh. A chicken is "ripe" as a choice roaster for only a short time. After a pullet has commenced to lay eggs, her flesh in not of the same quality as it was' before she laid an egg. When the spurs of a cock- eral begin to harden the flesh be- gins to get tougher. A good roaster must always be plump and fat; that is, it must be well finished whore the fat and lean meat are well Intermix- ed in good proportions. A well fin- islhed and'.\good appearing irhicken will lock well on the table, while

.;;,.._» _

and when prepared for eating may present anything but an appetlziug appearance.

The majority of farmers in Canada

take but little trouble in properly pre- paring their poultry for market. The consumers, or the general public, are so accustomed to purchasing dressed poultry of poor quality that they us-‘ ually do not recognize the 'difference between a poor roaster and a well fin- ished one. If the poultry is well fat- tened, properly killed and dressed, there are few kinds of meat so whole- some and with so much flavor.

A thin bird is not attractive when

dressed, and is not appetizing when roasted. 'l`e flesh appears shrunk- en and the bones are prominent. When roasted, the meat ls' dry und tough. _ A plump, 'well finished chicken has

o. rich flavor.und an abundance of tender meat of good quality.

The fattening of poultry, then, is

a finishing process. The object is fattening is to prepare in the best pos- sible way poultry flesh for human con- sumption. _

There is always n demand for dres-

sed poultry. Poor fattened birds, however, bring low prices, and some- _iimes no profits are made in selling them. Plump birds are in the great- est demand at highest prices, and birds of high quality always yield the largest yields. Fattening, then, means heavier birds and higher prices. There is usually five cents or more a pound difference in .price between thin and

plump poultry.

Best results are obtained by feed-

ing all fattening birds on soft mush- es. The gain in weight is greater and the quality of the flesh is superior when wet mashes are used than when the chickens are fed whole grain. The ground -grains used to make up the mashes are usually oatmeal feed, fine- ly ground buckwheat and cornmeal. Low grade flour -and middllngs may also be used.

A good fattening ration is composed

of equal "parts oatmeal feed, finely ground buckwheat and cornmeal. The proportion of oatmeal feed may be increased, for it is one of the best fattening foods we have. lt is a by- product of the oatmeal factory, and is much cheaper than oatmeal itself. The actual price of each grain will determine its value as a fattening food, In some cases large profits will be made by feeding a ration largely, composed of oatmeal, and at other times, depending upon prices, a var-

ied ration may be more profitable.

These ground grains' should be mix-

ed thoroughly, and the mixture mois- tened with sour skim milk. Milk is un excellent food -for fattening chiskens _ It tends to develop the tissues and improves the quality _of the _ meat. The proportion of milk to the mash 'mixture is about two pound of milk to one pound of mash by weight. Best results are secured when the food is mixed twelve h0Ul'S previous to feeding. Give the birds grit once a week during the fattening

period.

There are two methods of fatten-

ing poultry for the market. The mer- hod usually employed on the _farm is the pen method, where the birds are confined in a pen or box stall. The other method is crate fattening, and

is usually more profitable.

The stock which is to be fattcned

will consist of cockcrels, and probab- ly a few pullets which are not suit- able for laying or breeding purposes. Whether they are to be pen-fattened or crate-fattened, they should be star- ved for -24 hours. This cleans out the digestive system of the birds and puts them in good shalle 102' U19 special feeding during the fattening

in pen-fattening all the stock is

crowded into a small pull. S0 that the birds will be kept quiet and cannot exercise much. If the room is slight- ly dark all the better, as the birds will not be restless. They are kell! there for about three week, being fed two or three times daily. lf fed pro- perly they will put on flesh quite

rapidly.

Great c°are siiouid be taken not to

feed thc birds too much during I-he first week of the. fattening period. Feed very lightly. Give the birds just suillcient wet mash to make them clean it all up und be pust a little hun- gry for more. For the second week feed a .little more menviiy, and for the third week feed all they can pos-

sibly eat. _

Where only a few chickens are to

be fattened, the pen-fattening method

can be employed with E006 Dl`0fi¢-

Where a large nuniber of birds are

to be fattened. the most economical method is `t'o'fced them in crates or' batteries. The birds will make larger gains and the quality of the meat should bc superior to that of pen-fat- tened birds. Poultry buyers all pre-

fer crate-fattened birds.

A good crate can be made of laths.

with a few light boards for the ends and partitions. The crate should be

I Me_rc_haiit Says

J. E. SETTLE DECLAREB TAN-

LAC DOES JUST WHAT THEY ` SAV IT WILL DO'

“Tanlao is the first and only

medicine that has done me any good at all since my health failed me about five years ago? snld John_E. Settle, a well known merchant at Deven, Halifax while talking t'o a Tunlac representative a. few days ago.

“Yes_ sii, Tanlac is a very dc-

pendable medicine," continued Mr. Settle," and it is the only medicine I have ever seen that does just what thy suy it' will do. I had been try- ing to get rid of u bad case’ of stomach trouble for a long time but instead of getting any relief from the different medicines and treat- ments I have taken, my condition just- seelned to get worse all the time. Every time l ate anything I would have awful cramping spells, and somctinies I would be laid up for

these spells hit me. For days after these attacks I conldn’t retain a thing I eat not even a. glass of milk. I was badly constipated all the time. I was forced to lose a lot of tiinsfrorn my business, and some- times during, my busiest season I would have to be away from 'my store for :t week at a time.

“I had just about reached the

point when l was disgusted with medicine and treatments but while looking over the paper not long ago, I saw where a good many people were being helped by Tanlac, so I thought I would see if it would do me any good. Well sir, lt‘s the

-honest truth I liaven't had a sign of

stomach trouble of any kind since I finished my first bottle of this me- dicine. Why I haven't been so well in years, and in fact I just feel flue all the time. I have only taken four bottles of Tanlac so far and Tilly trouble seems -tohavebeen complet- ly overcome. I eat just anything I want now and I never have any trouble afterwards ‘and I have been altogether relieved of constipation. It is simply wonderi”ul the way Tan- iac overcomes this kind of trouble. and more than that' it builds a man up in every way. My entire system is in as good condition as it ever was and I know Tanlac did it.

Tanlac is sold in Charlottetows by

Reddin Bros.

and 16 inches wide. The top, back and bottom are made of latbs running lengthwise. The laths on the top and hack should-be about 1% inches apart. The laths in front run up and down and are .placed about 2 inches apart, so that the birds may eat from the V-shaped trough in front of the crate. The iaths on the bottom are usually placed %inch apart. Care should be taken to have the back slat on the bottom at least % to 1 inch from the iback, so that the drop- pings may pass through and not ac- cuinulatc.

A V-shaped trough, 2 inches deep

and 2% inches wide at the top, is placed on brackets in front of the crate. it is raised about 2 inches above the bottom of the crate.

The crate, when finished, should

stand on legs about 2% or 3 feet high. '

Use the same precautions in feed-

ing birds in crates as when fatten- ing in the pen. Feed lightly at first, then heavily towards the end of the three weeks. It is very important to keep the birds with keen appetites.

The fattening crates should be

placed in a cool, comfortable place, and where the birds will -not be dis- turbed. The birds should be dusted with powder to rid them of lice and. mites, otherwise they will not fatten. profitably.

Ordinarily it chicken will gain about

one pound in weight after three weeks of careful feeding. Through proper fattening the producer makes more money and thc consumer gets a beter product.

Cows vary in their cost of keep ns

in their ability to use economically the feed.

There is absolutely no economy in

feeding less than the Towls and chicks (especially the chicks) will eat.

::A COCKROACH IN THE KIT

ery cockroach that comes into proper contact with Kentingis Powder dies. This is a fact. Som in car_toons"(nfot loose.) 15c, '25c and 40c‘.' None gen- uine without the signature on 'the red

the unfinished chicken lacks flavor.

your home comfortably

iii if; is

This is the preposition we of’i'er~ in the Sunshine. `

- ' _ _ McCiary’s heating experts will plan a heating sys-

;~= 9 tem for you without charge-s heating-system that

they guaranteewili heat your home comfortably.

6 feet 6_ inches long, 20 inches high,

ri

_ _ ‘ _ ' .F /y _-____i/ _ `_ \ r 1 _ M°Cla1ys sumhmo .

FURNACE easy to manage; _a _fumace_that is §'=;’_ff;” '

economical of fuel; a furnace that will heat <_'.|H'M-1|(-__-.cl’

_ ' ‘ -'V~.fr;j;~_

. 5

I

_/ig-;

*Hill* f -

' If you want to be sure o COMFORT; ' "'\l__ 4 " `

R I if you~wani: a'durable,%honestly -built 'i -_ _ - _

__ . __ »-_ furnace, well installed, put the problem _ ‘ ___ ~ z . _ I _

)/ up mm' _ - ’ !_l_’;[||_ 2' 1.

' _ -..._- . _ _

` ' , l0L,D_ ‘. .__ . :-