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915. _ _ _ THE CHARLOTTETOWN GUARDIAN _

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I Ac‘.Azic;*E cusoialu ,,_,..,,.,..._

For Parents. Teachers.

mers. H

v . | ' _ ' ~ ._.. . _

. _ _ ¢

'ro 'rue I-‘Alanna

asm" and or-.srs"inter'sslea no

iavited__to_c»ontributo to 'rhe ‘ Farm, The Dairy. The Turf. and Gena

sosdl il¢Dll‘fll`lontl 'of’ the Guardian'

either. by question, correspondence or atherwiss. will hegiven by ggpsrts to all iluestions of "general interest sad space will he given gn any agiaidel that vglln in any my help _vance r ce Edward is- land 1lltbl'es`tl.- ~

_A ...__

Contributors are asked to have

their articles at this oillce early each week. as only a short emergency item canbohahdled as late as one 9, in. Wednesday. All received after that hour cannot appear until the following week.

_-___-1-_-_...__

K

SCHUOL ' ssh

nil-: lloliE

‘

Contributors for this department

should be addressed to

President Teacher's Association,

Guardlalfs School and Home. P. 0. Box 188 Charlottetown.

TELLING THE TIME.

‘”l`lck, tock, tick, toek," says the big

clock, ‘

Tick, tock, tick, tock, almost eight, Hurry, children, get your school

books,

liurry now, and doll't bc late.

"Tick, lock, tick, tock," says tile big

clock,

Tick, took, tick, tock, almost three;

Put your books away my children,

ltun off home right merrily.

“Here is where my geometry can be

put to practical use." said Miss Itus- sell, as she deftly drew a circle six- teen inches in dianleter on a piece of white bristol board, bp means oi’ a pencil "stub" and a piece of cord.

Upon the circle, in very faint lott-

ed lines. she drew the dlam-ate: ivor- tical and horizontal). About half an incll inside the circle, she drew all- other circle. At the top of the vcriical diameter, with a brush dipped ill ink. she made the Roman numeral XII, at llle lower end, the V1; at the left end of the horlontal diameter the lil, and at the right end the III. ~

Dividing the four rigllt angles into

three equal parts. she painted on the rest of -the numerals, I, II, IV, V, VII, Vlll, X. and Xl.

The space between the numbers all

around the dial was divided on the circle margin into five equal parts itllus making the minute divisions.)

A long hand and a short hand, cut

from cardboard and inked black, were secured to the middle of the dial by means of a metal fastener, and now the clock face was ready, and the hands easily turned this way and that.

Miss Russell took it to school and

hung it by s. cord from the top of the blackboard, within easy reach of the children.

Slle taught them the Iloman numer-

als, and the meaning of the minute space-what “hnll' and "quarter"? meant, and illustrated it all on the big diill.' She taught them to count by lives, and how to move the short hour hand alld the long minute hand.

Of course, this took time, but filo

training in number work was good, and after a while when the children understood about it, as a little recrea- tion ahd exercise, Miss Russell would call up one of the little pupils. whisp- er to him to make the clock say a "quarter after ten," whereupon he would gofto the dial, turn thc hands to the proper place and call upon one of his schoolmates to “'tell the tlme," and this one, if he told it correctly, as a reward, was permitted to set the clock at the same hour, and call upon others to “tell the tlme."

This is a good and practical ex-

ercise, and can be worked out with good results even in the first grade.- Primary Education.

THE SCHOOL DOG.

Are there very lnany boys onli girls

who would hop three blocks to school on all injured leg rather than be ab- sent?

'rhsi is what a cel-tnin dog ala. Hilo is black in color and he belongs

to Mrs. M.'M. Burris of Pasadena. Cal. When Hllo‘s'llips were badly hurt by a speeding automobile he walked to school with all his weight directed to his fore feeti' and he went n0t I0 H dbg training school and through fear of his master, but tothe Lamanda Park School for boys and girls.

He enrolled in this school just elev-

en years sgo.‘,with the Burris boys and Kirls. Punctuality and cheerfulness are his twin inottoes. Every morning with choerfu barking he has led the children to chool. barking loudly in Protest ittltey lingered on the way. Ind remainill quietly with them all dey- When the children passed on to higher srsdel. iiilo stayed in his old

acléool. _ tl t

Very day a pears promp Y B

the scllilolholiin prssing from room to room in ordsi' to survey carefully Dupils and teachers. This done. he in- lvects the grounds. At noon he some- times deig ' to be fed by the children. lllll !ener%7"hs goes home for his lunch. He is always rompt in retum- llll. however, to the rfternoon session. . When lulilk home time comes and the bell rings, lillo helps marshal the children into the line of nlsgfh. bark- lnl furiously at the calls w 0 is not in correct itiou. He takes his Dll°° at the heard! the line and leads the Nye and ‘gli-is from the schceirwm- lhrvush tile amlaqn sna one into the Dl\!lround`o.~ ' -. , ll feels the wellllt Ol tes i ,asap from mm. and l1° .5 ,._l ‘. f ping in re|‘\ll\ll°,“ ;°l ~ ‘ , gisf-seal-t's sement. -- _. 5'),-'_/£5 ‘.'.‘.‘

IN THE KITCHEN.

Pickles may be kept from becoming

mouldy by iayins the has of mustard on tbe. top of the pickle-par.

Water ln which potatoes have been

boiled is the best thing with which to sponge and revive a silk dress.

A very little glycerine smeared at

round the glass stoppers of bottles will keep them from sticking for s long time. u

Knives can be cleaned in half the

usual time if the knife-board be troro- ugilly warmed in front of the fire be_-

fore being used. ` _To ren er pork- sausages more dig- estible, thoroughly prick the sausages and plunge into boiling water for five minutes. Theu fry in the usual way.

Cayenne pepper is excellent to rid

cupboards of mice. The iioor should be gone over carefully and each hole stopped up with a piece of rag dipped in water and then in cayenne pep- per.

The best way to warm up a joint is

to wrap it ill thickly greased paper, and keep it covered while in the oven. By having it covered thus the steam will prevent the meat from becoming hard and dry, and the joint will get hot through in less time.

Soda should be thoroughly dissolved

in the washing water before the cloth- es are put in. Never allow it to lie a- bout cn the clothes, as this sometimes causes lronmould. Soda should never be added to water in which woolen things are being washed, as it causes them.to shrink.

Fish may be perserved for il couple

of days in a very simple yet safe way. Boil together three quarts of water and a pint of vinegar. When just on the boil put ill the flsll and scald it, but not for more than two minutes. Hang the fish ill a cool place, and it will keep fresh even ill the hottest weather.

When several saucepans are on the

fire at once place a large clean wllite lnarble in those containing milk, por- ridge, custard, stew, or anything re- quiring constant stirring. The marble will roll about with the boiling, alld so autonlaticully keep the liquid con- stantly stirring. Tllere will then be no chalice of burning, alld the fatigue of constant stirring and bending over a stove "will be avoided.

WHAT 0’CLOCK ARE YOU?

(By Francis Kirkland)

It was .Iohn's turn to think of a new

game to play, for the old games were worn out; so John stopped his sister Emily on the stairs, alld asked, “What o'clock am I?"

Emily looked at her brother. His

lips were drawn together for \vhlst- ling, but no sound came. His left arm was bent, as if he were carrying a burdell.

Emily clapped her hands. "You are

nine o'clock, scllooltinle,” she said.

“Rlght!” cried .lohn. "Now you try

it "

Emily thought for a moment; then

she went to the door and looked up and down the street. She came back and shook her head. After s moment she ran to the door again. When she closed the door she pretended to hold

‘something in her hand.

“0ll,” said John, "you were looking

for the postman. You are eleven o‘clock."

“That is right," Emily answered.

"Let’s go and tell Marion."

Marion laughed. “Now you botll

guess what time I am.”

She lay down on the floor and put

one arm under her head; then elle started up and rubbed her eyes. Af- terwards she lay down again.

“Seven o’clock!” cried Emily. “Mar-

ino never likes to get up."

Anil so it went, until every hour of

lllc day had been acted in luany ways. --Yolltll's Conlpanioll.

PRESERVE FRUIT.

If tile supply of fruit is greater than

the family needs, it may be made n source of income by sending the fresh fruit to the market, if there is one near enough, or by presenving, cann- ing, and making jelly for sale. To make such an enterprise a success the fruit and work must be first class.

There is magic ill the word "Home-

made," when the product appeals to the eye and thc palate; but many care- less and incompetent l>€0Dle lll\V9 found to their sorrow that this word has not magic enough to float inferior goods on the market.

As a rule large canning and preserv-

ing establishments are clean and have the best appliances, and they employ chemists and skilled labor. The homo products must be very good to complete with the attractive goods that are sent out from such establish- nlellts.

Yet for first-class homc~made pro-

ducts there is a market in all 0lll9B~ All first-class grocers have customers wllo purchase such goods.

` TO SECURE A MARKET.

Get the names of several first-class

grocers in some of the large towns. Write to them asking if they would be willing to try a sample of your goods. If the answer is favorable, send sam- ples of the articles you wish to sell. In the box with the fruit inclose a list of the\articles sent and the price. Write your name and address clearly. Mail a note and a dublicate list at the time you send the box.

THE PRICE iMPORTANT.

Fixing the price of the goods is im-

portant. Make it high enough to .rover nil expenses and SWB YO" ll Wi' l"" turn for your labor. The expanses will be the fruit, sugar. fuel. 05118. glasses. boxes, packing. wear and tear of uten- sils. etc.. transportation, and commis- sion. The commission will probably be

20 per cent. of the selling price. It may be that a merchant wil find that your prices are too high or too low for his trade. or be may wish to pur- chase the goods outright. In any case it is essential that you estimate the full cost of the product and the value that you place on your labor. You will than be in a position to decide if the prices offered will compensate you for the labor and expsnze. Do not be .¢¢mpte¢l, forthe ssl: of a iittlemon- gy, so deprive your family 'for the fruit

(' WH§#H

§ li PoUL'raY §

Mf#G

HATCHING, BROODING AND

HEARING CHICKENS

(By T. A. Benson, Dominion Poultry Reprsentative.)

We should prepare at once for the

all important work of replenishing the farm flock and lay the foundation for a satisfactory supply of eggs next Winter.

It should be recognized tllat this

preparation must be taken in hand in real earnest if we expect to reap any reward as a result of our efforts. Poul- try raising is now one of the most im- portant branches of farming and must be recognized as such. if we take this view of the matter and enter into the work with this idea firlnly established in our minds we shall he successful and make a profit.

When we undertake the hatching

and rearing of chickens on the farm, what we should really be endeavorlng too‘ acquire, is the most efficient egg machine possible. a machine that is capable of turning out the largest pos- sible number of eggs of the best qual- ity during the season of highest prices; and this under such conditions as our best efforts. opportunities, and surroundings will permit. As we flll_d that there is also a considerable pro- fit in dressed poultry, it is always wise to provide for this department also.

This brings us down to the question

of breed, and it is perhaps easier to successfully manage only one breed, under ordinary farln collditions. The general purpose American breeds are recommended, such as the Barred Ply- molltll Rocks, White Wyundottes alld lthodo lslnlld Reds. lt is generally easier to obtuill a good supply of win- ter eggs from these breeds under or- dinary farm conditions, than from some other breeds, good as the otllcrs may be, ullder somewhat dlfferellt con- ditions, than can bo provided by nlost of us oll the farm.

Our breeding pen or pens should be

mated up at once, the very best hens truest to type, (one year or two year olds) being mated with thc very best nlale bird or birds we can obtain, and these breeding birds should be given the very best available conditions, in- cluding ns much range as possible. In the selection made. health and vigor should be a first consideration, and these should be maintained by the good surroundings referred to and good healthful rations.

In the case of breeding birds, it

must be kept ill mind that the quality of the eggs produced is of very great importance alld having selected the birds calculated to produce the best eggs, and having seen to it that their environment is what it should be, these favorable conditions must be supported by good methods of feeding.

The wllole grain should be fed in

deep litter to induce plenty of exer- cise. Grit shell, charcoal, an abun- dance of green food, pure water and sour milk or butterbilk, should be kept before the birds at all times. Some animal protein is necessary in the rat- ion and if it is not possible to keep a plentifulsupply of sour milk or but- termilk before the birds, a small quan- tity of lean meat or commercial beef scraps should be supplied, say about 5 per cellt. of commercial beef scraps mixed with the dry mash or about an equal percentage ef’ lean ment fed to the birds. The free use of green cut bollc at breeding time is not however advisable and perhaps it is safer to avoid its use at this season for the breedillg stock. Tile rlgllt birds mall- nged as described above and housed in a ligllt. airy, well ventilated house, kept cleall ,and free fronl vernli should produce eggs in high fertility and likely to produce strong constitu- tioned healthy chicks which should be easily reared to maturity if properly cared for. It is advisable. to have the birds mated up for about two weeks before saving the eggs for hatching, also special care in the selection, and keeping of the eggs previous to illcu- bation is necessary:

In the selection of eggs for hatching,

uniformity should be taken into con- sideration es regards size, shape and color. The eggs truest to type and color for the breed of bird of medium size and good shell texture, should be selected. Small eggs, very large eggs. eggs having rough thin shells, all abnormally shaped eggs, dirty eggs, and cracked eggs should be discarded for hatching purposes.

Frequent gatherings of the eggs

should be made from the poultry house in order to prevent incubation being started by any hens that might become hroody, or to prevent chilling in cold weather. The eggs should be carefully selected as gathered, placed ill a temperature 'not exceeding 50 deg. Farenheit. if possible. The eggs should be incubated as soon as pos- sible after being laid, buf if keeping them for some little time is unavoid- able, it is perhaps advisable to turn them regularly once a day. These directions being carefully followed out it will be possible to obtain satisfac- tory hatches from eggs that have been

kept even as long as three weeks.

he careful following out of some

such system as is here advocated will result in a great saving of expense in connection with the season’s hatching operations, by reason of the fact that a larger number of good strong chicks will be hatced from a much smaller number of eggs than if haphazard methods are followed.

It is advisable to hatch as early as

possible after the end of March, be- cause the early pullets are the val- uable birds snd it is to them we must look principally for our supply of ear- ly winter eggs; and, furthermore, the April and early May eggs given cor- rect treatment are the best and firm- est eggs and are likely to give the best results.

Some hints on the management of

the sitting hens and brooding and rearing of chicks will be published in good time.

BCALY LEG.

Scaly leg is s disgrace to a poultry

farmer, because it is curesble with

necessary to hesith‘amf pleasure., . -

.very little trouble when di-st.,observed. It, dspreciates the value of s table fowl .and stllloysssitting hen. The paralitecausing scaly leg is of the same ,family as the mango mites of horses. cattle and other domestic sai-

nials, but thevariety is gallinae. Sar- coptes mutans is .the correct name. its size might be represented by e. small dot. The manner of the mite's life is similar to that of their cousins which cause broken feather and stamping of horses in the stable at night; they cause itching and irrita- tion, and by inflicting many minute Wounds provoke an escape of scrum, which is their food and drink. Fowls, rub and sometimes peck, and the rub- bing off the scales causes the mites to be distributed. as they can live in the dirt of the\hen house and await their opportunity to fasten on to new hosts or previously clean birds. As the attack generally commences low, down on the leg or between the toes, it is easy to see how the perch be- comes the most frequent means of infection when a single member of the flock is affected.

Treatment.-This is divided into

three, if the work is to be done well. First, to lift the scabby scales in order to get at the parasites, next to destroy them, and lastly to restore the skin. Any strong alkaline solution will swell up the scales as well as the normal cuticle. A strong solution of extract of soap answers very well. or the simple process, in the case of leg mango in horses, namely, that of plas- tering on thickly a layer of soft soap

When this has opened the scabs and

skin generally, the patient can be held in waml water up to the hacks., or higher, while the soap is washed out There are many remedies which will kill the parasites. A pint of parafln, half an ounce of soap, and half a pint of hot water can be made into an indifferent emulsion by dissolving the soap in the water, and shaking it up with the parailn. This stock rem- edy has to be mixed with nine times its bulk of warm water when applied. Another remedy, sometimes referred to as “stink baths” is made by boiling together one ounce of slaked linle, four or five ounces of sulphur, and one gallon of water. This is very effectual at the time, but it is useless for a sec- ond application. It is a cheap remedy when o. number of fowls need treat- ment. and a second batll lllust be prepared. Any of the coal tar deriva- tives, sold under proprietary names, can be used at ilve per cent. strength in water. A second trcatmellt at the end of four or five days is advisable.. After they have been destroyed, the legs should be annointed with vaseline to restore the nornial functions of the skin, but in bad cases the legs never look well again. Sufficient that they cannot infect other birds.

MATE BREEDERS NOW.

In selecting the male bird. make use

only of the strong, vigorous specimen, the bird with a clear eye and alert carriage. it is always well to mate cockerels with hens and cocks with pullets, as wltll such rnatings better average results can be attained. lu mating, one male to elgllteen or twenty females in the Leghoru class is sufllcierlt,___ll;_)i_agyier breeds one to twelve or fifteen is better. Do not mate up the birds until about two weeks before the eggs are wanted for hatching and then break up the nlat- lngs as soon as the eggs are no longer wanted for this purpose. By mating up only a short time before the eggs are wanted for hatching a stronger germ will be secured. When breed- lug from yearilng hens, stronger stock will also be assured if they are given a rest after the lnoult in the fall and are not fed strongly for egg produc- tion until January. This, of course, relates to the yeurling hens from the eggs of which \ve wish to llatcll the next season‘s layers-birds we desire to make superior ill form and vitality to their progenltors. lf the poultry breeding has been begun with pallets and only puliets are available, select forthe breeders only those that are well developed, and birds of uniform size and shape. By doing so a more uniform lot of youngsters can be sec- ured nnd progress will be made from the start.

KEEP AN EYE ON

THE SETTING HEN

Setting-The best time to set a hen

is after dark. Have the nest carefully prepared, and, if convenient, place two or thi-ee'infer'tile or nest eggs in tile nest; then very carefully place the hen on the nest and do not disturb her i’or the first day. When she is sitting weli the setting of eggs may be placed under her.

Dusting-At the time of setting it

is very necessary to dust the hell thoroughly with good commercial in- sect powder. Solne hells may become so badly infected with lice tllat they will leave their nests. To disinfect the hen take her by the feet, holding her head downwards. and sprinkle the powder well into iler feathers, then rub the powder around the poiilts. Dust the hen again about ten days af- ter setting, alld for a third time just before the hatch comes off.

Feeding-The sitting hen sllould be

fed regularly every day. Where ll num- ber of hens are sltting~ together they may be left together, but they sboulc he watched carefully to see that each hen returns to her proper nest. ' Tile food should consist of hard grains, such as wheat, oats, corn or a mixture of these. Where the hens are confined green food should be given occasionally. Grit and clean water should be kept before them always.

At hatching time do not 'disturb the

hen. Let her sit quietly after the nine- teenth day. but watch her closely to see that she does not leave the nest with the first chick which she naicn- es.. She should be allowed to remain on the nest for a few hours after all of the chicks have hatched.

THE LOCATION OF

THE INCUIATOR

Thebest place in which to operate

an incubator is in a basement or cel- lar. where the air is somewhat mosst. yet circulates freely. and where me temperature is really uniform. Some of the best machines which are on the market. however, may be operated successfully almost anywhere. The ma- chine should be set level, otherwise the incubating chamber will not be hsstes uniformly. Next the lamp should ue lighted, the incubator chamber brought to the _ proper temperature, anu the regulator adiusted so as to main-

tain the temperature. it is always a good plan for a beginner to run the

D

incubator two or three days berore putting in the eggs so as to be euro that the regulator is working proper- ly. After the eggs are put in the regulator should be made with great care. The degree of beat which me thermometer should register in the in- cubator depends somewhat upon the location of the thermometer, and the manufacturer's directions in this matter should be followed. If the thermometer is suspended near the centre of the incubating chamber so that the bulb is two inches above the level of the trays upon which the eggs rest then a temperature of 10259 to 103 degrees will give a good batch if all the conditions are favorable.

INCUBATION NOTES.

The following practical precepts

may be observed advantageously:

1. When but a small number of

chickens are desired, use hens for in cubatlon; when many are desired, use incubators. \

2. Use only fresh, strongly fertiliz-

ed eggs. of uniform size.

3. Dlslnfect the nests, the incuba-

tors, and the eggs.

4. Keep the thermometer at 102 to

103 degrees.

5. Cool and turn the eggs daily, ex-

cept after the eighteenth day, allow- ing for this work about five minutes per day.

6. Use moisture in the machines

during the first eighteen days only when the eggs show a too rapid evapo- ration of the liquid contents; after the eighteenth day, in case the shells seem too hard and dry, moisture may be used to soften them.

7. After the eighteenth day keep a

careful watch upon the thermometer, alld as the heat generated by the elu- broys increases, reduce the flame oi' the lalllp, nlld entlrley extinguish it, if necessary.

8. Observe, at least during the first

hatch or two, the printed regulations accompanying each machine. If after this, experience has taught you a bet- ter way, don't hesitate to follow the teachings of experience.

9. Remember that no machine, and

no hen, can hatch an infertile egg, so don't find fault if' the infertile eggs do not hatch.

10. Use your eyes and your brains

in operating all incubator. Machines will not operat themselves.

11. If a hatch is a practical failure,

try to learn wllere the fault lies; then correct it. Condemning the machine for your fault will not help matters.

SELL OFF THE OLD 'HENS

The profitable flock of poultry sel-

dom has many old hens in it. This is due to the fact that hens as a rule give better service wlllle in the pullet. or yeariing stage. A pullet which be- gins to lay early and regularly is worth several hens that are over two years’ old. This is not always true, of course, but the exception only proves the rule. There _is individual- ity in hens as with all other farhl stock, and a poor pullet will not equal a good hen. Where necessary, seec- tion will have to be practiced. Only those who__are breeding fancy or high-priced birds can afford to retain all the birds, regardless of age. The farmer who wants utility birds with lots Qf winter eggs will haveto keep his birds moving to market as soon as their usefulness declines. Eggs are scarce and highest in price during the winter months and the average pullet will lay much better then, other things being equal, than many an old hen. We do not keep poultry for pleas- ure. It is profit and returns that we are after. lf we can more surely acconlp- lisll this with pullets than with old hens it is surely good policy to waste no feed upon the latter, but solid tllelll to nlarket and devote our energies to the young producers.

THE DAIRY

9l€'|>f'l€\l'

Biol->lél

%§

HARD BUTTER

Butter is naturally hard in Winter

and soft in Summer, but when made under careful supervision butter need not be unduly hard or soft, unless it is exposed to extremes of heat or cold. Butter which is exceedingly hard is essentially a Winter trouble, and this may be.remedied to a great ex- tent by giving attention to various dc- tails in the production of the milk and manufacture of the butter. lt is, of course, necessary that the butter when made should be stored in a suitable place until consumed. The nature of the foods given to the cows will have some effect.

When cows are stale in milk

cream is difficult to churn, and

butter is rather hard. This is due the fact that towards the end of lactation period the fat globules are very small. which makes it difficult to collect them together ill the churn. The fat is also of a different nature. as it contains a much higher percent- age of the fats which are solid at a high temperature. At the beginning of the lactation period the fate which are liquid at fairly low temperatures, are in predominance in the milk fat. But- ter fat consists of a number of fats with different melting points. On the butterraaking farm if the cows calve at regular intervals apart, the cream will be more churuable, and the butter is not so likely to be too hard at one time or too soft at other times.

The rations of the cows consist of

roots grown on the farm and purchas- ed concentrated foods. The nature of the foods affects the hardness of the butter made from the milk. The foods grown on the farm should be best suit- ed for the purpose. With regard to purchased foods, the kinds used will be influenced very largely by the mar- ket prices. The following points should be taken into consideration: Straw. beans, peas, mangels and cotton cakes tend to make the butter bard, so that if these feeds constitute the chief por- tion ofthe cow's rations, the trouble 'of hard butter will be experienced. When linseed cake, cabbage, hay and oats, etc., are the chief foods, the butter will be soft. The best butter is obtainable when the cow's rations are carefully blended to suit the re~

guilglments for which the milk is pro. uc . ~

the the

to the

In tile process of manufacture suit-

able temperatured must be employed for churning the cream and washing

the butter grains. Both the washing water and the brine must be as warln as posllible without causing any inlury to the butter during the cool weather. In Summer it is, of course. necessary to have the washing water and brine as low as can be got under ordinary cfrcumstances. In cold weather the butter on leavingthe churn should be fairly soft, but not too soft and sticky so that it cannot be worked. If the fat is naturally hard, and the butter has got too cold in the washing. and brining it will be crumbly, which, prevents proper working. When the butter grains are of the right degree of softness they should be worked and quickly made up, so as to be exposed to the cold air of the dairy for longer, than is necessary. As water helps to keep butter soft, there should be a lit- tle more water left in the butter in the Winter than is usual in warm weather.

COW’S INDIVIDUALITY. _

It is still possible to find dairylncu

wllo never dig deeper than the surface knowledge of the whole herd giving so much milk, counting simply the total weight sent to the factory one day. or per moilth, or again simply the aver- age yield per cow for tllc factory season.

A plain fact that cannot be impres-

sed too strongly is that cows have ill-

dlviduality: people have pers0llullty.\ What makes two cows yield quite dlf- ‘ ferent weights of milk alld fat when

all conditions are practically cquui'.'| Even supposing a cow's interior econ- olny were made visible and luminous. has any lnan thc requisite knowledge to fathom all the mysteries of nllik manufacture?

We do know this, the yield of milk

and its percentage of fat are apt lo vary from day to day most strangely. The first half' of tho nlilk drawn may not contain more than half ns nlucll fat as the latter half; the cow may lluvo seine slight. sickllcss; some of her delicate nervous functions may be deranged temporarily; extremes ol' weather, undue exposure, excitement, may all iniiuellce the yield of milk and the test. Hence it is clear that the sensible way to judge a cow's per- forlnance is not by any one test or weight, but ratller on her total yield for the season. A cold, lnntter-of-fuct “average” does not give necessary ill- formation, cows have individuality which is worth studying so that they may repay their owners for intelligent handling. If you are not already test- ing each cow you own, write the dairy division, Ottawa, for forms for record- ing milk yiclds alld feed.

THE FARM 3

3K‘l'5i€4'

USE A MANURE SPREADER.

“I attribute much of my success as

a farmer to the fact that I have made a practice of conserving the manure supply, and applying it systematically upon the soil," explained a Kansas farmer who is in comfortable circuln- stances.

"The handling of the manure supply

is a. bigger subject than some farmers realize. Tile farm that is fertilized correctly will go on producing profit- able grain crops year after year. Tile farm which receives inefficient. appli- cations of manure will suffer.

“There is a rlgllt and wrong way

of handling the manure supply. The best way is to remove the manure illr- ect from the barn alld cattle sheds as i'ltst_ as it accumulates. The fresh manure should be applied directly upon the land. This process prevents loss; the loss wllicll results through- out the country owing to incillclenl. methods of llnndling manure is frenl- endous. My systcnl of llandllllg inun- ure is not overly expensive. I have manure carriers ill my horse and cat- tle barns. These _carriers convey the manure dlectly to' the manure spread- er. All we have to do is to throw the manure in the carrier. Modern nlach- inery accomplishes the rest. I find that the work of handling the manure is greatly simplified by modern mach- inery. _

"A brother of mine put me on the

right truck. Formerly it was nly habit to nliow the manure to accumulate in piles. The barns were not clcanod regularly; frequently thc lllallurc was allowed to gather ill lilo barns _for several days at a time.

“To suy nothing of the llnsanitnry

condition of illy stables, the loss which I sustained by such methods was sev- cre. l did not realize that l was sus- taining n. loss at tho time. Then one day my brother, wllo was a very suc- cessful farmer, discussed the matter with me. lie explained that mnllure rapidly deteriorated ill fertillzlng vuluc when it was plied out whcre if was subjected to a heating process, as well as to the effects of weather ex- tremes. My brother explained that when manure is plied out for any length of time it should be kept ill s storage receptacle lined with concrete. The storage receptacle would prevent the loss of valuable liquid portions, and the shelter over the pile would keep off moisture.

“So I decided to spread manure reg-

ularly with a spreader. I found that there were mnny factors in favor of this method. Here are a few of them: Manure should be applied as a top dressing when it is possible to do so. The spreader is the only implement which makes thc thorough disirlbu tion of the manure possible; hence, it is o necessity when a top dressing is applied to a field.

"l was losing money by spreading

manure with a fork. it was impossible to nccomplisll an even distribution by this method. The manure would he lumpy? some patches of ground would be too thickly covered. adjoin- ing patches would receive only a trace. I had to plow the manure under. be- fore any crop could be planted. Where thc manure was thick on the ground the weed patches would be numerous; where the fertilizer was lacking on the soil it was herd to get anything to grow. I was laboring under dif- ilcultiel

: “Another thing: Where the manure

was applied with a ork and plowed under in bunches, spaces were formed which stopped capillary attraction and _consequently retarded plant growth. Out of date. expensive methods, such

suit dissstrously. _

as I wasfollowing, were bound to re-

When I spread manure upon the grass land with afork the grass under the bunches was killed. I fodnd it was worse than useless to attempt to fer- tilize my meadows in this manner. Everything summed up, I was itll a quandary. ' » ‘ “After my brother persuaded me-to buy a spreader and to handle my lisp- .ply of fertiliaer intelligently, things be- gan to improve. My expense for hired help was cut down. Two' Bien could accomplish as 'much with the aid of the spreader. as four or five could M- complish with the wsggon and fork. The manure was distributed evenly. Every square foot of ground received its share of fertilizer.

“I was able to fertilize my grass and

alfalfa meadows successfully. Conse- quent hay crops were fully 20 per. cent. better than preceding ones had been. I get excellent results by ap- plying the manure during the Winter nlontlls upon ground which was plow- cd during the late Summer or Fall. The richness from the manure follows the moisture down into the soil. where it will be immediately available for growing crops the following spring.

“The yield of all kinds of grain up-

on my land per acre llss increased since I began to apply manure evenly as a top dressing. All the available richness of the manure goes into the soil where the roots of growing plants can reach it. lil my opinion, a man- ure spreader and plenty of live stock to produce manure. will bring success to the land owner.--C. W. K.

GRAIN AND HAY FOR CALVES.

Do Not Feed More Grain Than is

Cleaned up Readliy.

At the time thc calf is changed from

whole to skilllmed milk, it should be taught to cut grain. These two should begin together. The host way to get the calf to begin eating grain is to place a little grain in its mouth after it has drunk its milk. lt will like the taste of grain and will soon begin to cut without assistance, if the grain is placed in a box where it can get at it. Do not nlix grain with the milk as the grains should be chewed and acted on by the saliva. if the grain is mixed with the milk, the calf swallows it and does not chew it, which causes indig- estion.

When illc calf eats grain readily it