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For Parents. Teachers. -

MAGAMNE GUARDHAN

' an

R _’ I " , ` l' e “ , A Dairymen., Farmers.

1

'rot .'_rHa FARMER §

Farmers and others interested are

invited to contribute to The Farm, 'rua Dairy. The Turf. and Good roads departments of the Guardian eltbei' by question, correspondence or otherwise. Answers will be given by experts to lil questions of general interest and space will be given to any articles that will in any way help to advance Prince Edward ls- land interests.

Contributors are asked to have

their articles at this office early eacn week, as only a short emergency item can he handled as late as one p. ni. Wednesday. All received after that hour cannot appear until the following week.

. \ -

ll THE SCHUOL "

sun ~

. THE HOME

I

4., . ._

Contributions for this department

should be addressed to

President Teacher's Association, ' Guardian's School and Home,

P. 0. Box 188 Charlottetown.

WAY TO DRAW A FIVE POINTED BTAR.

Here is a mathematical way to draw

a five pointed star: Cut a narrow strip from one side of a sheet of ruled paper so that the lines run crosswlse. Be- gin near one end, and number the lines from one to eight; then for conven- fence in handling, cut off the strip about an inch below the eighth line.

Through the line numbered eight

make a pinhole large enough for a pencil point, and put another pinhole in the line marked seven. Fasten the strip to the middle of the sheet of paper by sticking the pin through the line marked one, and hold it perpendic- ular with the left hand.

Put the pencil in the hole at seven,

and draw a circle by carrying the strip around the pin as a center. Lift the pin, and keeping it in the hole at line one, stick it anywhere on the circum- ference of the circle; put the pencil through the hole at eight, turn it to- ward the right and make a small arc across the circumference. Next stick the pin through the point where the arc crosses the circumference, and draws another small arc as before Continue to do this, moving always to the right, until the last arc falls at the starting point. ‘ Lay aside the strip of paper and rule the lines to connect alternate points where the arcs cross the cir- cumference. The result will heu .per- fect ilvopolnted' star with a pentagon in the middle.

The explanation is not difficult to

understand, said the Youth’s Compan- ion. The problem was to find the length of the chord that would divide the circumference into five equal parts. it has been worked out by mathematicians that the length of the radius divided by five and multiplied by five and five sixth equals the length of a chord that will divide the circumference into five equal parts. In this instance, by putting the pencil at the seventh line. six spaces were taken as the length of the radius. That divided by five and multiplied by five and five sixths, equals seven spaces, which places the pinhole on line eight.

Any number of spaces may be taken

for a radius. For example, if eight are taken, the result will be nine and one-third for the length of the chord.

Since the distance between to ad-

jacent points of friendliness have am- Dly repaid the devoted young the star is one-fifth of 360 degrees, take meas- ure of every circumference, the geom- etry involved is to find the chord of 72 degrees when the radius is given. or to find the base of an isosceles irinngle when the vertical angle is given and the equal sides are equal to the given ridlus; or to find the side of an inscribed pentagon when the rad- ius is given. '~

The trigoitotnetry involved is to find

two time the ine of 36 degrees when it is given.

-A--li._.____._;---

THE BCH OLHOUBE AN INDEX

0 CIVILIZATION

The the temple which

of childhood. The

of the child

important hours of

years of its life. the schoolhouse,

grounds constitute the the degree of civiliza- ideals of`the commun-

the school should and wholesome. be perfect. The

to prepare for

for the germs That the time to best advan- be under the

No one

Since

laws

BYO?

for its duties*

DONT'8 FOR AUATEUR NURSES.

Any woman can do a certain kind of

nursing at a time when it is impossible to have a trained nurse. or when s. trained nurse is not necessary. Some practical suggestions; called “Sick- room Dont's," are given by Mary F. Scott in the last number of the “Nur-se" to make the nursing easier and better.

Don't allow the sheets to become

wrinkled.

Don't jar the bed by leaning or sit-

ting upon it.

Don't allow stale flowers to re-

main in the room.

Don't appear anxious. People who

are ill are very sensitive.

Don't rattle papers. Nothing gets on

a patient's nerves more than this.

Don't have a carpet in the sickroom

if it can be avoided; use matting in- stead. it may be kept clean by throw- ill! damp tea leaves over a part of the room at a time and quietly brushing them up with a hand broom.

Don't shut out iight from sickroom

when the patient is able to tolerate it. Make the sickroom the most cheerful and best ventilated room in the house.

Dont let bad air remain in the sick-

room. Pure air is imperative. Avoid air from the kitchen or clothes closets. Outside air is best, but when cool, there should be a fire in the room to take off the chill.

Don't neglect screens to shade the

light from the eyes of a patient.

Don't forget a nursery lamp to heat

water. beef tea. etc.

Don't neglect the means to tempt an

invalid’s appetite. Dainty services and delicate china will often do this.

Don't forget to vary the seasoning of

food, according to the condition of the patient.

Don't give the patient toast that has

not been put in the open oven first and then toasted. lt improves the taste and the digestibility.

Don't let the patient suffer for a

cooling drink when one can be given safely. This is a good way to make one: Pour one cup of bran into water and boil it one hour, strain and add sugar and lemon juice. lt is good for the patient and leaves a pleasant taste in the mouth.

Don't, always, bring flowers to in-

valids. Try daintily prepared edibles. You will be repaid when you see how pleased the sick persons will be. Nour- ishing broths and soups, wine jellies, creamed oysters in a delicately tinted bowl will bring joy to their hearts and comfort to their stomachs.

Don't open the window at thc bottom

only; open at the top, too.

IRREGULAR TEETH.

They Form a Location for the Deve- lopment of Bacteria.

irregularities of the teeth have a

marked effect on the frequency with which caries occurs in the mouth. All teeth are naturally so shaped that they touch the adjoining teeth at but one point. If the teeth are irregular and in contract over a considerable area of their surface, a large portion is beyond ._the reach of a. tooth brush, food lodges there, disintegrates and forms an excellent location for the de~- velopment of bacteria. The cause of these irregularities cannot be consid- ered iu detail here, but it is well to emphasize the fact that the premature loss of the temporary teeth is respons- ible for many irregularities of the per- manent cnes. This is not the only cause, as thum-sticking, mouth-breatlr ing, etc.. also produce their irregulari- ties, nnd it is necessary to check these bud habits; but it is more important to properly care for the temporary teeth of the child. Consider the conse- quences of neglect. The teeth decay. the pulp becomes involved and expos- ed, causing the child pain and dis- comfort. lt is afraid to masticate its fiod, and consequently blots it; its stomach is overworked, then follows very possibly in underminding the health of the child. In addition to this, the jaws and teeth are not being used. As-a result the jaws do not develop, the gums become inflamed and spongy, the teeth more susceptible to decay, with consequent toothdestruction and death of the pulp abscesses are formed from which pus exudes into the mouth, and altogether there is a generally un- healthy condltion of the mouth which can only act detrimentsliy to the child.

Realizing the immense benefit which

simple food and hygienic methods will bring about, mindful of the truth that. mnstication will polish the teeth and stimulate healthy nutrition, appreciat- ing the fact that inherited tendencies may be overcome, or their effects minibized by careful attention to the Jaws of health, still it is recognized that such developments take time, and the fruition of our ambition cannot be reached in a day. in the meantime, teeth decay, yet how few are willing to give up fifteen minutes each day to the care of their teeth or their child- ren’s teeth.

BATHING HABlT8_OF BIRDS AND BEASTS.

Pigeons, larks and cockatoos like

their bath in the rain. Game birds and poultry take dust baths. The common sparrow likes a dry shampoo in the dust and plunge bath in the water. Reptilessoak themselves; ele- phants daub their calves with mud. then wash it off. Rhinoceroses, buf- faloes. dogs. bears, and tigers like to wallow; the equine tribe favor a roll in the sand; cats ,mics and their res- pective relatives lick themselves clean; buts lick and scratch. and it is said that the continual scratching of monkeys is not so much in the search of parasites as s kind of self curry- combing. .

THE VALUE OF ENVIRONMENT.

lt is one of the seldom appreciated

advantages of country life that the rural environment conducss to better morals than are so frequently the rule in our cities sud towns. Young people who are in a hurry to leave the farm might give this fact consid- gfgtlqn. -'To the young msn in the country the drink evil, for example. may have no terrors; he is sober and steady. But the sobriety and steadi- noss of 'country raised boys some- \imes_fails` _them when they actually some under th spell of the nitro a - moments. A e environment

*ony ‘nIlI.'!|:...‘ grin’ 'litodll‘£`to layers' at any time,

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§*H § POULTRY ' §

RAISE MORE POULTRY.

.Many farmers make a specialty of raising beef cattle. A calf is taken, feo for two years and marketed, when weighing about one thousand pounds. When sold the animal will bring prob- ably seven or eight cents a pound, and the farmer is satisfied if he clears fif-

tetlag or twenty dollars on each animal so . -

As a comparison, the poultryman

takes two hundred chicks of the larger breeds, turns them out on range, feeds them perhaps, a little gram morning and night. When five or srx months old, the two hundred chickens will weigh at least one thousand pounds, or as much as the steer or heifer does when it is two years old. Young chickens of this age and weight will easily sell for fifteen' cents a pound. The two hundred cnickens,then, will bring one hundred and fifty dol- lars, or at least twice as much as the beef that sells for seven or eight cents a pound.

Let us carry the comparison further.

A good dairy cow weighing one thou- sand pounds, may ‘make for her owner fifty dollars a year. Many dairy cows make more than this, but many more make less. Fifty dollars net profit a year from a dairy cow is considered a good profit.

About three hundred Leghorn pul-‘,

lets would be required to weigh one thousand pounds. Each of these pul- lets in a year’s time will produce ten dozen eggs, which at twenty cents rx dozen, a conservative average price, will be worth two dollars. The three hundred puliets then will produce six hundred dollars’ worth of eggs. As- suming that it cost one dollar to feed a hen a year, which under farm condi- tions, is placing it high, it can be seen that the one thousand pounds of hens will produce a net profit of three nun- dred dollars a year; as against a net profit of fifty dollars o. year produced by a one-thousand-pound dairy cow. And this isn’t ull, by any means; When the dairy cow is sold to the butcher, she, perhaps, will bring no more than fifty dollars, whereas one thousand pounds of hens will bring at least one hundred dollars, or fifty dollars more than the cow.

How to Raise a Large Number of

- Chickens

Poultry on the farm will return a

larger profit in proportion to the food consumed than any other livestock. The farmers of the country are not making the most of their opportun- ities. We often read the'well-meaning advice: ‘Raise more beef on the farm.” This advice is certainly all right, but the farmer can realize a much larger profit if he raised more ,I poultry. Eggs and poultry always sell for high prices and the market is never fully supplied.

There are many commercial egg

plants that return their owners net profit of from one dollar and a half to two dollars for each hen kept. This in- come ls usually made from but few acres of land, and more often the poul- tryman must purchase at a high price all the food his hens consume. The farmer ought, at least, do as well as ,the commercial poultryman. The farm- |er is located at the source of the food supply. For seven or eight months in the year, he can allow his hens the freedom of the farm, when they will find the greater proportion of then- food.

ln addition to other livestock, a

farm of one hundred acres should car- ry at least five hundred hens. When hens are not kept in sufficient number, much food around the place is wasted. The green food, the weed seeds. the bugs and worms are transformed into eggs and meat that sell for much more than beef or dairy products.

When a large number of hens are

kept on the farm it is always advis- able to house them on the colony plan. That is, the hens should be di- vided up into a number of flocks and housed on different portions of the farm. When this is done, the natural food resources of the places are bet- ter taken care of.-T. Z. R. in Ind. Farmer.

1oo Ht-:Nasser NUMBER To KEEP

The number of birds in the flock will`

be determined largely by the number of chicks arised. There are many far- mers, however, who are not keeping as many chickens ns they might find pro- fitable. The nverage‘fU.rfnel"'cali look after a flock of 100 birds as easily as any smaller number, and at the same time the profits will be larger. Under average conditions probably the most profitable flock is one of one hundred birds, ,for, in this case good results are obtained as far as egg production is concerned, and expenses of housing and feeding are kept at a minimum. The standnrd` farmer's flock should be one hundred birds. and if the farmers of Canada will increase the number of about seventy five eggs to one hundred birds to an average of 100. and if the egg production per bird will be in- creased from the present number of eggs. the poultry crop of Canada will be increased in value by over 200 percent. \

HOW TO TELL A GOOD LAYER.

Guesswork never pays. The dairy-

msn _recognises the hindrance it is to the highest development of his dairy herd. Why should not more farmers' keeping poultry recognise its im-tn- tions in the poultry flock? lt is not easy to tell s. good layer. No scale of points has ever been devised that would answer the purpose. Many loom to think that I bird with a f.irly bright eye. active habits. and nice upright carriage is pretty sure to be s good layer. but the results in laying comp_et1tionl have proved that same of the ugliest birds, so far as appear- snr-I is concerned. have turubd out a large quantity of eggs. The man who

thinks that a certain tyIpe. or s cer- -thi greed; wilt'-contig a others . is ‘ an te use ima _¢’§lsukan. Net- ; mf' th»~~ll!l¢."la‘ay-ti s. frequent

n imiiagvtllii ummer mentbs.

Cm titc other hand un: all light, active birds are everything that could be dc- sired from the egg-layers standpoint Hence, only accurate can determine which are the good layers in any breed. Where accuracy and maximum results are desired, it is absolutely necessary that trap-nesting be resort- .ed to. Only in this way can the best layers be detected. Where we desire to specialise in good layers it is neces- sary to the best success.

We cannot select our birds from

outside appearance. We cannot com- bine exhibition and utility stock. All who commence with this idea in view will sooner or later have to give up in disgust, as it is impossible to get a large quantity of eggs and of present- day exhibition types of any breed. Stick to facts and figures by knowing exactly what a bird will produce. On- ly in that way can the best birds be selected.

THINGS T0 REMEMBER ABOUT,

THE BREEDB.

1. The meat breeds comprise the

Brahmas, Cochins, and Langshnns. The Brabmas are the largest, followed by the Cochins, and they, in turn, by the Langshans.

2. Of Brahmas there are two var-

ieties, the Light and the Dark.

3. All three breeds resemble each

other in that they are large, slow- moving fowls with feathered legs.

4. There are four varieties of Coc-

hins and two of Langshans.

5. The Dorking is an old English

breed. It is noted for its fins table qual- ities. They are. being bred in this country.

6. The egg breeds are medium or

small in size, and of a nervous. active excitable disposition. Of these breeds the Leghorns are most popular.

7. Laying hens should not be

frightened. This will restrict egg ers, but their eggs are small.

production.

8. The egg breeds are poor sitters. 9. On account of their close feath-

erlng, the egg breeds are not able to endure cold weather as the more loosely feathered varieties of fowls.

10. There are_eeven standard var-

ieties of Leghorns. and two of Minor- cas. _`

11. The Minorcas are larger than

the Leghorns and lay larger eggs.

12. The Hamburgs are the smallest

of the egg breeds. They are good lay- ers, but their eggs are small.

§ THE DAIRY

THE FARM DAIRY.

Of all the operations carried on on

the farm, there are none which de- serve or demand more care and painstaking work than the farm dairy. lu spite of all that has been written or said oh the subject. there are still scores of farmers in every community who are careless, shift- less and even unclean and filthy in the care and management of their cows and milk. Not long ago the writer stepped, at milking time, into the cow barn of a man who kept quite a large dairy. As the cows were driven in to be milked they stirred up a. greatcloud of dust from the floor, which from all appearances had not been cleaned or swept dur- ing the whole Summer. After the first cow had been mllked, the milk was poured into n pail and left un- covered ln the cow barn until the remainder of the cows were finished, allowing all the.dust, dirt and bacteria near it to settle there. This is by no means an uncommon practice yet one which is extremely easy to correct. Dozens of other careless methods might be mentioned. such as milking on the hands before beginning to milk, not cleaning off the tests, leaving the bam dirty and filthy, all of which take little time to correct, yet which mean a great deal to the condition and healthfulness of the milk and milk products. lt has been estimated that milk produced under the best sanitary conditions should contain not over 10,- 000 germs to the cubic centimetre, while milk produced under such filthy conditions may contain several mil- lion to the same space in a very short time lf some of the men who send their milk or cream to the creamery could irarle places with the creamcry man for n day and got a glimpse of the kind of material that is brought to him and from which he is expect- ed to make a first grade of butter, they would never say one word about the creamery man being a chronic kicker.

Among the suggestions that can be

'carried out with little or no incon- venience are to be mentioned a clean, pure. sweet smelling cow stable. This can be had by cleaning out every day, which is absolutely essential to the production of the best milk. Then a coat of whitewash once every month or so will work wonders in keeping the bam pure and sweet. Few far- mers reslize the value of whitewssh as a cleanser and disinfectant. A prominent dairymnn has said that it is a cure for all evils, which may be putting it pretty strong. But if more farmers would use it and keep on using it, there would be a de- cided improvement in the quality and cleanliness of their milk products. Great care should also be taken in handling the milk after it is milk- ed. lt should he cooled as soon as possible down to 50 degrees or below, by setting the can in a tank of cold water. lt is very advantageous to have running water in the tank, as the milk will keep much better. Cool- ed in this way the mllk.keeps sweet a longer time and the development of bacteria is retarded. Ons of the es- sentials in keeping dairy utensils clean is to have the vessels smooth and all seams filled up with sodder. With tin vessels. ss soon arthe tin is worn off inside. they should be cleaned when in this condition. All utensils should be washed thoroughly as so,on as possible after using, for the longer the milk remains in them, the harder they are to clean. The cans should be left open when not in use _and left in an inverted V position free to the air and sunlight. ln this way clean. pure utensils are assured, with-

out which it is .impossible to dues sanitary mills- Maritime r-

MILK A8 FOOD

Milk contains all of the four nutri-

ents-proteins, fats, carbobydratespnd mineral matter-in nearly the proper proportions to serve as a complete ,food. lt is too bulky to form the whole food of an adult person, but it is well adapted for -various uses in combina- tion with other food substances, and in the preparation of different dishes used as food. lt also has the advantage of being a cheap food.

Skim milk is a cheap source of di-

gestible protelns, and when taken with bread or used in cooking itforms a very cheap and nutritious addition to the diet. Two and a half quarts, or five pounds. of skim milk furnish near- ly the same amount of protein and have about the same fuel value as_a pound of round steak. Buttermilk' has about the same nutritive value as the skim milk, and both substances are so cheap that they could be used in large quantities with economy.

Cheese is one of our most concen-

trated foods. More than one-fourth of its weight is protein, about one-third fat, and one-third water. it is not only valuable for the amount of protein, or muscle~forming material, and fat it contains but also because of the ease with which it can be kept and prepar- ed for the table and for the variety of ways in which it may be served.

Unfortunately there is a widespread

belief that cheese is indigestible, but extensive experiments have fully de- monstrated that it is as fully digested as milk or meat. With this in mind, it may be pointed out that one pound of cheese will furnish about as much pro- tein and fat as one gallon of milk, or as much nourishment as two pounds of fresh meat, two pounds, or fifteen eggs, or three pounds of fish. lt may not agree with every person, but the same may be said of many other foods. Yet it is not desirable that cheese should entirely replace these other protein foods, unless strict economy in the diet is essential. Meat and ‘gravy form a natural relish for vegetables, just as cheese does for the breads. Both have their place in our dietaries. At the same time, economy would be effected if cheese were used in at least one meal a day with the deliberate in- tention of procuring the essential pro- teins from this source rather than from the more costly meats.

&%WH%

THE TURF ¥

OLD AGE IN HORSES

¥i@l$i€‘l»

Up to the age of cight Nature has

provided reliable markings which en- able the age of most horses to be ac- curately determined. It is after the animal has passed the “aged” stage that the process becomes mainly guess-work. However, there are a few indications. ln horses as distinct from mares, tusks begin to appear between five and six years, but from that on- ward they begin to show wear and fear more than any other teeth. After sev- en years the point of the tusk has lost its sharpness, and each succeeding year sees this becoming blunter un-x blunter. The tusk becomes yellow in appcsirnilce, and, unlike other teeth, becomes shorter, and shorter. 1-‘rom 1': years of age onward there are two f'nl;'l_v li' liable niarkings to assist in- vestigation. One is the centre groove on tire outer surface of the corner tooth in the upper jaw, running from the gum downwards. At 21 years of age this groove should have reached the base of this tooth. The other con- sists of counting the wrinkles over the skin of the eye, the first wrinkle commencing at 13 years of age. As ap- proximate indications only can these markings be recommended, as they have not been fully elaborated by those who have written treatises on the horse. In some countries an ani- mal's use ceases before 15 years of age. In the colonies, more especially in the bush, horses, perhaps on ae- count of their environment and the climate influences, are frequently ns useful at 20 years of age as at 10.

CLIPPING HORSES IN SPRING.

A clipping machine judiciously used

is a valuable agent in promoting the health, comfort and cleanliness of horses. With a modern hand power machine, a horse can be clipped in 30 minutes. No previous experience is re- quired to do the work, since the clip- per ls constructed on the safety, razor plan and injury to the animal is prac- tically impossible. These new mach- ines iurn easy, clip fast and by reason- able care, will last a life time.

Wholesale clipping of work animals

and driving stock is to~bo recommcnd- ed with certain reservations. The horse owner who has not a warm barn for his animals and who is not willing to be careful to blanket them if for any reason they are exposed to the chilling winds of the spring months, had better not clip. Rheuma- tlsm and pneumonia are promoted by the cruel exposure of slipped horses to chilling spring winds and rain.

CLIPPED HORSES MUST BE

‘ BLANKETED.

Clipping is advanced when the horse

owner is willing to use a blanket when the horse is standing still out of doors. The removal of thc heavy winter cont with clippers away with tho endless currylng process so familiar to every horseman in the spring, and with the annoyance of haking horse hair blow- ing sli over the driver when going a- gainst the wind.

Clipping relieves iho horse of his

heavy winter coat, which becomes btudensome as soon as he begins the heavy spring work, and is needed on- ly for protection during the casual moments he is not in action. The heavy covering of hair becomes soak-' ed with perspiration. requiring con- siderable time to dry after the horse is put into the barn, and in this way may be conductive to colds and pneu- monia. Blanketing in the barn does not relieve this condition but rather aggravates it, and letting the animal dry off out of doors is also dangerous.

Clip the horse as early as possible

in the spring, use a little judgment. and mercy in protecting them and all the benefits of clipping Wtthmilth ol its drawbacks will be,secursd.. 'The horse will have a slesker coat and cleaner skin, better health and great-

§ 'ma FARM i

PATRIOTIBM AND PRODUCTION

By Rev. F. C. Martin, -of Cardigan. at the Recent Beed Fair.

Every critical time in history. or

great world movements, the fact, of the world’s backbone and sinew, is brought to us more distinctly than un- der ordinary conditions. The looms of the weaver may be still. the fires may be extinguished in the blast fur- naces, the great factories may close their doors. banks may liquidate and pay back a few dollars to the depos- itor,-and yet suffering may not cn- suc, but close the food markets and you close a door that brings starvation. it is with this that we are to deal at this time-our relation to the food pro- duction of the world. Your money is not eatable and cannot purchase what does not exist. You are all more or less familiar with the world condi- tions at this time. You have passed judgment upon the "Causus Belli." Your hearts are strangely burning within you on the way, as you remem- ber the relationship between us and those on thc-_ tiring line-your tears have flown unchecked as you read the harrowing scenes enacted by the bar- barous enemy. All this is the path- etic, sentimentalism found ln human breasts and which in many ways moulds our lives and to which wc do well to take heed at times. Every act of ours is first moulded in thought- the act is but the child-the thought the father of lt. and back of that rests the desire. Our desires may be of different kinds-the one predominant desire today in every Brltisher is “that Britain wins." Why? ,First of all be- cause Britain is right in her cause. The cause of righteousness-that adds strength to her arms, 1-ith Chap. 2nd Chronicles reveals a condition in the days of Asa, similar to this day.

The world was nt pence, but he pre-

pared for war, and while he was right with God hc prevailed, because the Lord was his strength. The people who are in the right are always strong, not only as individuals but as nations. On this basis \ve agree. Every Brit- ish heart is assured of that fact. His- tory, in its unwritten pages, sinces the war began, bears it out, and we today desire the advancement of our nation- al liberties, our national prosperity, our national honor. As part of the great Empire, and proud of it, we have a very important duty before us to accomplish. The call to duty has never resounded with such clear con- victions as at this moment.

Before me are the men foremost in

the development of our resources. Our Province is purely agricultural. Who are the business men of P. E. 1.? We are prone to consider the merchants in the cities and villages our business melt, but ict us see. With a popula- tion of about 93,000, 80 p. c. are on the land-and the balance are in the villages, cities-or about 20,000 of this number, leaving about 73,000 of our people on the farms producing the nec- essities of life, the slnews of war and peace. Under no ordinary conditions we see no special call for a change from our ordinary routine of sowing, and reaping the usual amount, but the time is not ordinary. but extraordinary such as never before, since thc world began, visited the people. The Enli- copian came against Asa with one million men to meet Asa. with 80,000 it lasted one day or a part, but today there are more than ten times that number, bearing arms, the most dead- ly-not bows and spears, but cannon shell with range of accuracy almost incredible; and those millions are drawn in a large percentage from the land. Our interdependence as it people, makes this world problem our problem. We are no longer separ- ated by thousands of miles as in the days of our fathers, but by days. Not months. Our brothers in these dis- tant lands are now near our doors- distancc is only n relative term in this 20thh century. The product that is on your land can be landed in Great liritain or France within ten days. With ull this in view what is the duty next at hand? lt is great, and greater because the responsibil- ity rests upon us according to the opportunity opened to us. We have sent our sons to uphold the integrity of the nation-to prove our faith in its justice of action. You pray for their welfare, for the success of their arms but that is not enough? Thcy must be fed and our prayers can best he answered when wc put forth ef- forts. Effort is faith in this very thing,

Tho call today is for more food.

Whero more food can be producc<l- what we need to understand and lab- or to bring about is that it is millions ol' bushels, not millions ol' ncrinntlinf are required and called fur. The call is not altogether for more cows, but for more milk and cheese and buttc..

I-B501' IB Sltllrcer. the men are not

on the farm and in the war at the same time. The economy of labor is an item of importance, but we can make two spears grow where once one grew, by the proper use of the best methods of production.

What is needed today is more bush-

els per acre, more milk per cow, more pounds of meat per head, and that means more good per farm.-With a garden unsurpassed in North Amer- ica, or in the world for fertility and adaptability, it is our incumbent duty to apply every means within our reach and these are all tests tried 'and proven adsptible to our soil, in its different forms. Let us look at Ger- many as a producer, and l will quoto from Martin Burrell, Minister of Agri- culture, Ottawa, Jan. 1915.

"Germany is the greatest pro-

ducer of agricultural products fn Europe, Russia, lst with 1-5th of its area she produces 1~7th of its wheat, 1-5 of oats, 1-7 of its bnrley,and over 1-3 of its potatoes. While the farmers in this country uses many acres and gets a small yield. The German farmer uses very few acres and compels the ground to give him s. large yield. Of the German farms 2,733,000 have less than 2% ac. 2,306,- 000 lees than 25 acres. 700,000 ov- er 25. Of the total 4770 is on less than 50 acres. More than 8570 on the land is farmed by owners. Ger- -many may truly be called a garden. The science of nutrition has been

-mastered, and its farms have a great- er producing cspselty per acre of l_et stead for about -ll’ *_

almost every staple crop than any

er--vigor. _ __‘ other country enjoys. The use of com-L‘ (Continued on 'page ’

¢.._ f...| 4.. .`»-.-»qnu“

scientific farming has meds the soil most highly productive."

Every farmer in Germany knows

the science that applies to his lens,- and how has this been accomplished? 639 schools of different kinds,--t¢ld!° ing this science, are to-day on het' lands, and as an outcome of this dl- vanced knowledge we see their ad- vancement in this direction. We ml! learn a great lesson in patriotiim from this. Everything with which Bav- ture has provided us should be used as a sacred trust that it may brlnz forth more fruit.

The question of Marketing alwaYB

adjusted itself, if the material is at baud to market that is the pessimatic side of business

ness man oi' P. E. I. the hold the bal

the province-its riches are yours, its product is yours, its future is yours-

out f it and on that ver basis be

more-to do so will require also the application of unselfishncss in putting into the ground the best seed the best fertilizers, the best. efforts

The time is upon us, for the world

is in need, and we can, in our place do

meet the need God has given us the

who puts his baud to the plough to do his best. He is calling us to a service for humanity-to feed his hungry waifs-to clothe her nacked. to com fort her bereaved-to bring sustenence to those who wage out battles, to up- hold our own integrity. in fact to put

lifting thc burdens that oppression has laid heavily upon our fellows. This alone can give us place in our own .minds-»tl1e consciousness that we have done our part, to the best of our abil- ity, with the means and opportunity

or sentiment that meets your approv- al, it does not either live in the breast that betittles the means used by s. na tion or a province to better the living conditions or improve its producing powers- ltf exists in the main in our efforts for Empire betterment - it goes beyond pettislivess politics, its loses sight of these in the larger

mlnation to make our Empire a better Empire-to be a part of its advancing column-to put mind and body and heart into this accomplishment, to be true to ourselves. our province our dominion our nvtion. Truth is not an abstract thing found only between the covers of thc Sacred Book--it is found

to us-and ours to it, We have oppor tunities at our door to leave the best

gloved either-who have made a study practical, not theoretical, of our needs and are giving it to us for our usc. What are we going to do with the advanced knowledge?

Laugh at it as impracticable-? No!

our duty is imparitivc, to put it into practice. Only the impracticable farm

the blind man will say there is no light: -The men who are foremost today in our agricultural pursuits, and in our stock raising are those who have ap plied these improved methods and have proven from their application that they work. I hail with pleasure the planting of our agricultural school

riofic beyond our fondest means-it; will bring intelligence to bear upon your effort-it will give you a basis of

and purchasing power of our provinco and all the time by tt lasting benefit