i r . ‘- 1 \ _ _., "»»_< ,, ."» ,--' .-I ... _‘.‘_.,.- -, ° ~- - ~ ‘ V 79..... i ._-:, ig. 3 - tl.

'_ W’ W 1.

. _ r1~ta_.criA.iiLtr1‘llEfr0wNleU4iioI42N._ ‘g _ » T rAG!l%.§ini,iI;§-o_”*" ~

wihchziivii -..,.»”GuAieoihue it

I tsCii00l» AND llillli Poiiliiti 1§5j§;,.;§§i.."‘=f.,1°:..i;’.:i°i."ii:atiInit..ii’.iz;”‘:::s°..;:iii....Fai niitii

“‘I‘.“`d5- be secured from the Poultry DIVIBIOD. ‘ _____..‘

.

Rhubarb Marmalade

one quart canned rhubarb, skin of

' oi-iiiiges, sul"-

I°"r- ki f oranges cut into , - Add the s ns o hubs", and sugar Under ordinary conditions the most

pieces to the I' -

mio, Cook until it measures hal about ii pint. y ~

d Pork With Milk Gravy Jdiieiili pork sliced very thin.

in water on the stove. Re

before water boils. Roll each pi llour. Fry delicate brown,

F

fat from frying-pan. To the oi- add milk and thicken with this is nice with baked pota-

i

n--1 '

Mock Orange Marmalaliie

On,,,|,nii dozen iirin carrots (three

Uni- onli one-half orange, one

viii;-lialf pint sugar, water.

wiish and scrape carrots and put

thc meat chopper, cover with

iiiitl boil one-hull! hour. Drain,

to each pint of carrots add one

pm sugar and the juice and rind of one sour orange. Cook very slowly

hoiii- or until clear and thick.

0119 . iliilies three glasses.

____-

Rnspberry Jam

pick over six quarts of raspberries and wiiigir Heat an equal weight of line griinuliited sugar. Mash ii few of me iigri-ies in the bottom of it preserv- ing ki-_(tio, using ii wooden potato iiiasiiei', :ind so continue until all the iniit is used. Heat slowly to the boil- ing point iiiid add the heated sugar. Again bring to the boiling point and let simmer thirty-eight minutes.-Store in ittuic jars and keep in a dry, cool place. ._ ____ Biueberry Pickle

Wash and pick over thc berries riirefuliy, using only firm, sound fruit. Pliiro tlfeiii in a stone crock, pouring oil iiitiiiis.-ics until the berries are near- ly i-nvorctl. ’i‘i,o ii inuslin clotii over iii, inoiiih of the crock. The molasses will soiir. mill after the feriuenting pm-esii iii over settle down us viiie~ pil-, '1‘licse pickled berries- are ilriii ini ri-iii., with ii pltiuwit and delic- ious iiiivor. ,

____ Steamed Blueberry Pudding

Mix :ind sift two cupfuls of pastry flour (mice sifted.)` four'teaspoonfuis of liakiiil.; powder (careful level incas- ureiiieut,) anti one-half teaspooniul of salt. Work in two tabiespoonlus of hhttoi-, using the tlpsi of thc fingers, ahtl htltl one cupfui of milk gradually; llieii iitlli one cupful of blueberries, rollted in one tablespoonful of flour. 'fiirii into ii buttered mold, not having hioid more than two-thirds full, anti iitllust buttered cover. Place mold on ii trlvht in kettle containing boiling water, iillowing water to come half- wiiy up around niold. Cover closely and steiiiii one and one-half hours. will ing iiiort- water as needed. Never al- low thc water to reach a lower tcm- pemiiii-i\ than the 'boiling point. Serve wlili fouiiiy sauce. iltikii hbout the sameaniount of ple crust that would be needed for ti. gooiisizi-il eobbler .and roll it very thhi. roi h iiiiing use apples that have bei-ii tiiiiiricred mid canned plaiu.I~`irst phi ii layer of apples across the dough at oiiti itilge`and flavor with plenty of sugar, butter anti nutmeg. Then turn the dough over this, add another layer of apples with seasoning and mil again. Relient until all the dough luis bccii nsetl, then place in a deep pan. l'our the juice of the apples over it hhd bake in a moderate oven until done. Wlicn ready to serve, pour over it h stiuco made as follows. To one pliit swcot milk adil three-fourths of, iiiriiplul of sugar, two tahlespoonfuls corn starch, and a little nutmeg. Let this boil until thick. This is delicious.

Halifax Woman I I ‘ Suflered I9 years

_._-_

MR8. MORRISON GRADUALLV GREW WORSE' UNTIL SHE TOOK T-ANLAC--IS WON- DERFULLY BUILT UP'

"Diiring all my nineteen years of iufferiuir, the only medicine I took limi tlltl me any good was “Tanlac.” laid Mrs. Mary Morrison, who lives it as ihinitir -street. Iliillfflx. wlllle iiilkiiii; to ii '1‘a`nlac representative the Diller tiny, . "liiiriiig all these yearn," continued lilrii. Morrison, “I suffered terribly from iiidigestion and stomach trou- ble, lt‘i'oin the very ‘beginning I trletl lil lliiti ii medicine or treatment that would Hive me some relief, trouiiir- gradually got worse time. I-‘or several years past. know what a well lilly WHS. miiittir what I ate or how . would suffer 'from indigestion after- wiirds. if I ate vegetables or meat or lltlrlllinir heavy, I would have had "lllllplng spells ln ii._short'tlm.s 899" eating. My nerves were rn bad con- . tiiiihh, too. ana 1 fiitrtny ever got a ihhiii nights sleep. 1 tin}iiy :ot B0 weak and run-down that I was not “ble to do m~y housework. "l iihd heard and read so much about 'riiniiic that I decided to zlv° ll ti tihii, and itf ocrtiiiiiiy has done lllii ii world of`good. I am free from.

i lhtligostlon now, and can eat anything i wont without' suffering afterwards. , Why. i have as good appetite as I . ever had iii my life, and I eat and thier three hearty meals every day- lhcvcr have those cramping lilelll _“°il'. antkiirfact. iiayei-,liiave ap_g¢l3

“P path iit all. My entire system 'hae and (fuck pi-¢,ii,¢ll0n_

I"“’“ neatly, built up, and I feel “fflliirer and better tlian"I have in "llllly your-s.`;iif nerves seem to ba Ill perfect coiidftioii, and Iget plenty °' Hood sleep ovary night. 'ranlac is the host medicine I have ever seen. Intl I never lose e chance torecom- lilend it to othei'IL" ' ' r rihiic ii lioiiir-iii curlottotown .br

I .

IIN USM WBI8ht varieties is unques-

' flesh rapidly lowers .with age amd

,.,.inove pork to platter and pour

cient lit. » » .ences to fthe time of the cock-crow-

but -the all the I never and no little, I

‘ BROILER8

” (Extperiinental Farms Note)

profitable time to market cockerels of

tionably at the broiler age. i

All surplus Leghorns and cockereis

of similar breeds should be disposed of at this stage, as the quality of the

they are consequently not in demand

_ us roostcrs.

The most desirable weight for broil.

ers is from n pound and a half to two D01inds each and the quicker the chick can be forced to these weights the better the quality of the broiler.

In growing broilers the chicks may

be fed and handled in the usual way uiiiil they reach the age' of about six to eight weeks. The cockerels should ilien bc separated from the general. flock,--kept in confined quarters and forced with ground grains, =inasli and milk, just an occasional feed of wheat or ,cracked corn being supplied to stimulate the appetite.

Milk ls essential if the highest

quality is to he secured anti when fetl sour it acts its a stimulant and keeps the appetite keen.

A mixture of sifted ground oats and

corn, corn, ents and biirley, or buck-` wheat oats anti barley, makes ii good ration, This should be in-ixod to zi rather thin batter with sourmilk and fed at least three times a day -all the chicks will clean up. They should have at least two weeks feeding lof ithlis ktind :before being marketed. ..

When -ready they should be starved

for at least twelve hoiTrs, bled and neatly dressed, care being taken to 'avoid tearing the skin when plucklng as they are very tender and conse- quently easily torn at this age.

Those \vlio are not experts tit dress-

ing~or who live 'at xi. distance from market can make arrangements to ship to n dealer who will dress and deliver at so 'much per pair. This is usiiiill-y a better plan than shipping dressed -in hot weiitlier as the tlziiigor from spoiling under this method is great. ,

For the week of July Sth broilers

were. quoted in a wholesaiie way at 45 to 50 cents per poiiud in Montreal: 40 to 45 at Toronto and Vm1C01lVBl`» Where shipping to clubs and retailers considerably higher prices can be realized.

GEORG,E ROBERTSON Assistant Poultry lflusbiinilinnn

Central_Expcriinenti1l Ifariu, Ottawa. Ontario _.1---iv*-“ THE POULTRY PEN

Now is the time to weed out the

poultry fiock,. The old hens must be disposed of without sentiment or lilly- rhcy win iiiy ii .few eggs after lille- “ml will probably spend the mai0\‘ Daft Ut the summer otzcuilyiiii-‘-I HPSIS Um should be better used, and iioini-I their best to spoil thc good work of younger fowls. Kill and cat oi' market every lien that is two years old or more, un- less there is ri very special reason to keep hor for breeding purposes, and even that is a doubtful mei!!-l\ll`0~ _

Swat the rooster! In olden dayli-

beforo theinvcntion oi' the clock. Ile had ian important function as ii. kind of town crler to toll the time, anti 'sin-

ernture has frequent refer-

ing. The modern world has no need of him for that purpose. It has much more reliable and musical means t0 ,awaken us to the new day. His crow is all he has to offer for his feed fl“0m this time forth un-til next Spring. llllll it is not worth'it. The hens lay just as well--indeed experiments have shown that they do better--witll0ut his attentions. The infertile egg I8 the only one that is fit for market or oven food at home in warni weath- er. It is a well-known and it some- what in appetialng fact that a few hours of warmth produce an amazing development of the life germ. A gen- eral rule is that tilie fertile egg he- coines unfit for eating purposes al- most as quickly as milk., if lying in e warm ptace, while infertile eggs have been used and betrayed no taint alter 14 days in an incubator at 103 to 104 degrees, in other words the keeping qualities of fcrtiie and infertile eggs is as 24 hours to at Iqflllli I-W0 WGBIIB-

Kill, sell, or confine all mature male

birds as soon as the breeding season is over. "Swat the rooster!"

AN OFFICIAL “RECORD OF

PERFORMANOIE" FOR POULTRY

A review of the present and pros-

pective egg and poultry situation points strong to ilic ilfict that the economical production is going to D0 an increasingly important iastor in meeting the competition of the world on the export market.

While the cost of unit production

in the poultry 'business is affected by many conditions, it has been clear- ly evident for some time that no fac- tor lias a more potent bearing on cost than the protiuctlveness of the indi- vidual bird. It requires ri certain number of eggs to pay for the feed fed and labor expended. The number required varies according to the coat. Profitable productlon can only be ob- tained by having a iiafe.marillll Of eggs over the equivalent of cost, the more eggs pci- bird the greater the remuneration. .

dncreased production both in the

iniiividinal and in the flock has been iitiiown to the ,largely P- mt*-ef Of breeding. The ' ecard of Perfor- mance for poultry is a policy planned to give .point, direction and oncouage- ihcht to the hrccoihs ef poultry elves lines of greatly increased individual

` 'rho minimum record to permit R bird to qualify in the Record of Per-

formance you been set at one hun- dred and ifty ease ln fifty-W0 0011- secutive weeks and for qualification in the.»Advanoed Record of Perform- mica n minimum oftvro hundred and twenirrfivo ease in fifty-two Cople- ciitivc weeks. -'rho weight slid quality

Ileihiiii ni-oi, . f .,

.of the one -during the _month of

Certificates will be issued for all

birds qualified in the Record of Per- formance; The birds ‘that Lquiilify siia-il also be identified by p, sealed band and the number registeredi

The -Record of Preforfnance for

DOUII-ry I8 to be, divided into two parts, -‘-“A” and "AA".

Record of Performance "AA".`

This will consist of theconductlng

of tests under Government supervis- ion and on Government nr nent;-nl ground, for the- purpose of obtaining an official record by actual trap-nest results.

This official test may be conducted

by either Federal or Provincial Gov- efnlnent Of COIlBges anti may be secured by :

1- “Laying '1‘ci~its".

2- "I-f1'.'VIlli-Z Contests". Record of Pcrforinance "AA” will

be under the supervision and direc- tion of officers oi* the Poultry Divlsl-on of the Experimental Furiiis Branch, .

All entries shall be made upon

forms supplied hy the Department antlsiiliject to Departmentzil rules aiiil regiilatlons, »

Applications for entry must bo

dated and mailed one month in ml. vdiice of the date it is desired the rceorti shall commence. For 'pur- poses of organizations during the Dl`0S0llt yeflr 1910, applications will be received for intliviilunl birds to commence their records on the ist Of Sllllllilllliflr, the 1st oi’ October, the lst oi' November and the'1st oi' Dc- ccmbcr. Tliere shall be an entry fee of one dollar ($1) for the first ten birds entered anti five cents (5c)

for each :idiiltional bird. i

Only pure bred stock of standard

varities and free from standard dis- qualifications may be entered.

The miniinuin entry shall not he

less than ten birds iroin any one flock. _

All stock entered shall he trap-nesb

ed during the period of tho official lest, whicli in no case will exceed fifty-two weeks.

All equipiuent on inslietiteii plants

shall be kept in at clean anti saiil-tary condition. ‘

itccoriis shall be kept posted up to

date at all times for the information of visiting inspectors.

Only eggs actually found in trap-

nests shall he counted, , ‘

Entrants shrill use prescribed rec-

ord forins. These shall consist of weekly house records and monthly or yearly book records. The \vecki~y records shall be innlleil regularly by the breeder to the Department,

The fullest in;form:t`tinn shall be

given to official* inspeetors anti any entrant who offcrs oiip,-;is`ii.ioii,reni» tiers his .entry liable to cancelllzition.

Methods of inspection

All flocks will be placed under

systematic, periodic, unannounced in- spection. 'Official visits will be at ir- regular intervals; they may average once a month or more frequently as occasi-nn demanded. ,

The general health. condition oi'

the stock, current protluctiveness anti the ordinary physical iinti visual tests of ogg laying will-be used by in- spectors in checking the accuracy of the records.

inspectors required for -the Record

of l"erformancc wi-ll be chosen by special Civil Service Examination.

In case oi' an lnspector's decision

being questioned by the owner of the flock, another examination biy the lu- spector may hc given or, at the op- tion of~the Department, another in- spector may ho sent. in either case _a second inspection by the same or another inspector will be considered final.

For further particulars in reference

to Record of Performance "A" ln- qulro of the Poultry Division of the Doinluion Live Stock Branch, Ottawa.

Laying Tests .anti Laying Contest

both will be used as niedl-unisi to ob- tain the qualifications for entrance to tho Record of Perf`o-riniince. The Major portion of.tests and contest will he conducted hy _the EXfl@l'Im@Il‘ tsl Fnrin upon its Central and Branch F‘ai‘nis but Provincial Departments of Aigrlculture and Colleges also ,may conduct these.

Laying tests are dlstlngulslied from

contests in that they are not com- petitive. hut mcroiy fer the purpose of obtaining an oiiiciiil record of,i1l‘0' duction. As low as three birds and up to five may be entered in a test. At present complete arrangoinents are made by the Dominion Experb mental Farm to hold these tests nt all of its Farms throughout the Domin-

ion.

The laying contests will be conduc-

ted this year as follows: World’s con- test at Central Experimental Farm, Ottawa, on the Branch Farms at:- Cliarlottetnwn, P. E. I.. Nappan, N. S., Capo ,`i`toiigc', Que., llliiandon, Mant. and indian Head, Snsk. All contests have ten -'birds to pen and start No- vember lst continuing for fifty-two weeks.

Applications for both tests and con-

test on the Experimental Forms must be made before September first, but as the number which can he accomo-

KEEP CHILDREN WELL

Experimental Farm. Ottawa.

All birds in tests or contests that

qualify for Record of Performance or Advanced Record of Performance win receive the certificate Or resis- tratiou. 4

1-_-_-*W* SCALY LEG A 6OMMON‘DISEA8E .___-

Scaly leg is one of the most common

of all pouitrydieeases, and one which is ont difficult to handle, if well under- stood.. it is caused by B mllllll-B PMB' site that burrows under the scale of the leg, usually beginning at og near the feet.

The progress of this disease is very

slow usually taking several inonthe from the time it is first noticeable uutil the disease has reached abvanc- ed stages, so as to be easily discern- ible by the rough appearance of the fowi's legs.

'Phe`two legs are usually nffcctcil at

the same time, and to about the same degree. The continued irritation by the mite causes the formation of a spongy, powdery substance beneath the scales, which raises .theni more unil more until they are nearly perpen- dicular' to the surfac tauii are easily

detached. In the ml3st severe cases the joints ma-y beco e iiiflained, the birds go lame, the int¢_ise pain causes loss t;-i' flesh, und, in some instances, tho death of the t'ow`l., '

We have often met-Tpeople who re-

gard stziily legs as a indication of age in a fowl, :intl o rt-ascii their flocks survive is bee use those witii l‘Ul1l-ill legs are sorted out anti sold on the niorket. .But such is not the case, for a pullet five or six months old may have an extremely, rough leg, while a hen five years of age may iiave iis smooth a shank as any' piillet.

Treatment

This is one of the diseases that

should he treated before any symp- tonis wliiitever appear anti this treat- ment is so simple and easily applied that there should bono loss or liicoii- venicnco froni this inexciisablo dis- ease. ,Any kind of oil or grease, ap plied to the siiauks before the disease is far atlvaiiccii, will ilo the work, but i`or coiiveiiiencc of :ippliiraiioii a inlx- turo,.oi' ont:-iiziii' each of swift,-L oil :intl kerosene, applied to the shiinks by the use of ii small inacliiiie oil can, is all that is necessary. This treatment will overcome the worst cases, if ap- plied frequently enough; but in a flock where the disease in not prevalent, the application of this oil two or tiiree times during the season will be sulfi- cieiit.' -1 ,

Tho most convenient way we have

found for treating the fowls is to take the can and lantern at night when they are on the roosis, following from one end of the roost to the other, and Bfillll‘i- 11 Small amount- of the oil upon each shank. _This will not only pre- vent scaly legs, but will keep the shanks in a bright, clean condition. anti will greatly improve their appear- ance. ‘ In cases where scaly let! has advanc- ed to such ii stage as to enlarge the shank to twice its iiiituijtil size we would advise disposing of the fowl, ex- cept iii cases where they are well hreti and valiiahlo iiirtle; and in such cases we would advise applying an oint- ment composed of vaseline and flour of sulphur, wrapping the Shanks with cloth and fastening it securely, allow- ing them to remain in this condition for several days. When the scales ap- pear to be ready to conie off, do not loosen too many oi' tlieiu at once, as they cause the fowl great pain, but when continiiaily kept softenetl they will soon disappear.

'liens having, scaly legs when in-ooil.

ing -chicks will cause the chicks to be infected with this trouble. This is one of the diseases where "a stitch in time saves nine."

iulitv

While tho number of those who

mantiiiitrture butter at home is rnucli less than lt_\\'ns years ago hom;-, matic butter is still a considerable item, and when it can be obtained of good flav- our auii quality is prel`cri'eii by many coiisuincrs to thc creamery proiluct. There is it surplus oi` Dairy butter at this time of the year also, and it must he iuiitio with the oxliectatlon oi' keep ing uiitll winter.. This is not at :ill ii difficult matter. Butter that_ is care- fully made and put down will turn out in equally good order whether used next week or next winter.

___._.__.____

Cream kept in stone crooks or wood-

'en cliurns wliiio ripening is almost sure to convey I1 tainted flavour to the buttor. The writer iiiis ngnln and again been vlctliiii7.t‘rl in greater or Ie” fI‘?iU`0l' by flood looking anti clean ly matic butter, -which at first had only a faint flavour of thc receptabies in which the cream had been kept. but which rapidly deteriorated in quality until unfit ffr table use. In hot weath- er it is piirticiiiariy necessary to exer- cise care in this matter. To get best results, anti it will pay in the long run, keep the cream inclean tin dish- es large enough to hold a complete churning. Keep it cool‘and .well stir- red. Do not add fresh cream to the

dated is.Illl1I~l€iI» Il- ie BGVIBBIJIB I0 old until thoroughly cool. The quality _ e _ _ , ' of the finislictl product. apart from the

question of thle lrlntl o`f dish to use,

EV6l'y lllfllllhf KNOWS how fatal the The idea is common that the cellar

hot' summer months are to small is the placoto keep cream while rip. children. Cholera infantu`m_, diarr- ening. It is in -many cases o, mistaken hoea, dyseutry; coilc and stomach. idea. Unless the cellar. is perfectly "nubies are ,rife M this time and ventilated and free from all roots and umm R- precious miie ilfegi-5 |05; vegetables there is almost sure to be after only ia. few hours lllenss. The ll-Illini on the cream. in.t>he matter mom" who keep' Babyfs own Tab. of cooling, cream ieft_iii the open air lets in the house feels safe. The oc- WI" °°°l 'Ply HIOWIY- When taken casionai use of the Tablets prevent ‘mm “he B9D9f8i0l‘ ll- Blwllld be lm- stomacii and bowel troubles. or if ”.‘°dI“I°‘Y |”“°°‘l in “Old 'Wl\¢°l'» If

.U1 ,mddem _as it gene, our memory is correct it takes just

sgcigtiil 'riihiots-,Init hi-hir the “b°“l '°".°l1 Um” as l°ps to wel off

f i thro h. 'rh _ hohi “Y "em Substance or liquid in ths

Igbhigdffmyc itiealg-s or byeinsiieht 25 °I’°“ 'Il' “'- W- 4° d°K"°°¢ f°h-- than ' ,X “_ The my Williams. it does in water at an equal temper

Mediicno Co., Brockville, Ont .- , . _

323.32..'?.§““”’...1""°I".’“'"°“ “Y "“’

during tho figstnhalfnhougwm receive

*~_~_,,,.,~»-'~*"'°"“' ""7 """_:"'A"""""":”"'"""""" fr'-'-'-`-‘~‘-'-‘ "_-_~_'_' A: -_-_-ff: » -_-' - - - - - - - - - _ _ - _ _ _ _ _ _ _ _ _ _ _ _ _ _ -

.1 - ' ‘ r - r ' Y ~ Y - ~ - -- - - - -_ _ _ - _ _~_‘_~:_' _-_-_-_-:_»_-_-_-_-_- -_-_____- _Y V___,______._________-___________ ___-,_-,__ _-.-_ - _ -_- - -_ -__ _ - -_-_- - -_ _-_-_-_-_-_-:_-_':_-_-_ f_*_~_-_ _ _ _ _ _‘_ _ _ _ __ _ __ _ _ - ‘:_--_~_-_-_-_-f

TFIUCKS HAUL BIGGER LOADS

The average wagon load of wheat

for the United States as a. whole was fifty-five bushels in 1906 and fifty-six bushels in 1918; the motor-truck load in 1918 was eighty-four bushels. For corn, the wagon loads of 1906 and 1918 were thirty-nine bushels, anti the motor-truck load of 1918 was fifty' eight bushels. The cotton load for 1906 and 1918 for wagons was 3.4 and 3.6 bales, respectively, and for motor trucks 6.0 bales in 1918.

The estimated cost for hauling ii-

wngoiis fi'om farm to siiippingypolnt averaged in 1918 about thirty cents u ton a mile foi wheat, thirty-three cents for corn, and forty-eight cents for cot- ton; i`oi~ hauling in motor trucks or by tractors the averages are fifteen cents for wheat or corn and eighteen cents a ion-mile for cotton.

'illie motor trucks generally in use

hy farmers are not litrgc trucks, but small ones whose nominal capacity is usually from one to two tons, in quite a number ol' counties lhrougliout the i-.oiiiitry the trucks used for liiiiiling

i\l'0 illl1tI(}0V(‘f` ])ZlSSEilg0l" Cill`B_ lil Bl)llili cases light wagons are atiiiclieti as trailers to oi'tliniii'y passeiigci' cars. and prodiite`l5_taki~.ii to market in ,thai way. in North Dakota iiiiti i‘allfoi'iiio, as well as other states, tractors, catfii drawing scvfral wagons, are used for hauling grain.

' Farm Journal.

THE MOTOR TRUCK BRINGS THE MARKET NEARER

By WILLIAM WALTON in Farm

' JournaL _

“Then you find your truck ix good

investinent’?" I asked,

Arthur Adonis set down his oilctin,

wiped his hands on a bit of waste and

turned to nie with a broad smile.

,“Gootl invcstinciit? »l should say S0! It iioesn’t cost nie a cent to operate. and I can get all iii_v hauling lI0ll0 fl"“°- Ilesities I niiike-but get tilioiiril and i'li toll you :ill about it as we tlfll/0

tlown to iiushkill."

For ii few moments his whole atten-

tion wan given to shifting gears and twisting tho stccriiig-wliecl, ‘us wc stai'teii out, but presently we were out on the broatl, sniootli road, coasting smoothly down _toward the valley of

the Delaware

“Now, 1’ve a chance to talk--if you

wiint to hear me,” he said.

“Go ahead; tell mo the whole story.

Our Folks will be interested, I’iu sure,"

1 aiiswiwcii.

,"Weli, I found I couitl get good prices for my produce tlteliveiustiy at the raili- roaii; but hcre I was, up on the moun- tain, with ilio nczirest stiiilon cigiit- cen miles a\\_'ay‘. I tried haiiling by team, but it was an all-day ]ob; when I figured in my own time, the cost. of feeding the horses; and the overhead --that ls, interest anti insurance oji horses, wagons, stable, etc.--I found I was losing good money on every trip I made. So I bought it two-ton truck witii a spcotl of cigiittien iniles'an iioiir. Now I can make from three to four round trips ti day."

“But how about the overhead on

your triit-.k'.”'

“That’s thc beaiiiy of it; I iualto

thai. much anti a lot more by hauling for the iieigiibors. You see, there's ai- wnys it lot of freiglii at ilushkiil cou- signed to f:ii'inci‘s up liero-fertiilzci', seed, groceries, huiltling material, farm n1at~liii`iei'y anti so ou, I carry the on my return trip, delivering it direc tiy to the various farms; I seltioiii have any difficulty in getting ri full load. Of course, it took a little time to work' up the business; but when peo- ple along the route and the local iner- cliants learned that they could get thc- ir goods ilellverifd without delay, tue carrying trade began to boom.”

“Then you haul this freight in one

direction cnly?"’ I asked.

,‘No; _often I make extra trips to

curry my neighbors' fiirni produce to market. There are lots of days, you know, when I cnn't work on the i`ai'n\ because of had weather or some other reason, anti so I find plenty of chances to tio this hauling wiiliout lnterferiiig with my fariuiiig. Sonietlincs ti furni- iinnd drives the truck, anti soinetinies I do ii.; we manage to keep it out fin the road, earning nioney, a pretty big part. of tho time during the year."

“That surely is it good ldi=a-you‘rc

making tho truck earn its living!" I cried, entliusiiisfically. "It seems to nie lots of other farmers would do the siiino thing. But tlon’t you have to olihi-go pretty high rates?"

“Not at nil. Along the river road

whore tlicrc tire no hills I ciiiirgc fif- teen cents ii liuiitli'ctl pounds for the twelve iiiiles; when I hit' tho steep up- griuio of the mouiiiiiinsltie I have to make it mut-li lieavlor-thirty cents :ti liuntlreil for about eight miles. l've figurcti it all out, and find I can'niiikt.\ a fair profit at these rates, over and above all `n'y expeiises of every sort, anti the folks along the route are mig- hty glad to pay this tariff, Suppose ii man near -'ny home wants ii 100»pounil sack of feed from Bushkiil; I deliver it to him for forty-five cents. If he had to drive his iwn car or truck that dist- ance, making a special round trip, the gasoline alone would cost more than fifty cents. to say nothing of his own lost time, wear :intl tear on car, dain- age to tires anti so no. Since I nver- age at least hiilf a loud (one toll) 011011 return trip, I take in $4.50 anyway: that covers all expenses for tho round trip, besides leaving nie with it fair profit. if course, I'ni not making war- wnges; but I ain making. A good Liv- ing and 10 per." '

______.________l_ GRASS AND CLOVER ENSILAOE .___-.

' (Experimental Farms Note; »

When the term ~"ensllage." is used

in Crtnntia, it nearly always refers in ensilage maile from corn, for the rea- on that corn is practically the only tillage made from corn, for the rf-alien that corn is practically the only for age plant which is used, for eiisilage in this country, There ere, however,

_ _-_~_»_»_-_-_-;_-_-_-_-_~;_-_-_- -.- - -_- -_-_-_-:_-. _-_-_-_-_-.-;_-_-_-_-_-_-.~..- ,_;-___-_-,-,-,-_-:,_________________ _ _______Y_*_v_____________ _ _ ___ ___ _

ensllage of high feeding value but, s

very well be cured into hay an

ky crops have been utilized for th

belonging to the class of forage plant from which eiisilage may be satisfuc

`tiines was made from grass.

depth anti illieti with fresliiy-mow grass. The grass was piickiril tis har as possible anti, when the trcnciies were well illlctl, it was Ioiiiii-tl tliiwn with hirge .-stone:-i'so ns lo he kept under- heavy pressure. Aftor zt col-tliln time ii. pi'oiiut‘t was ohfaiiicd \\'iiit‘li to all intents anti purpose.-i \\'.is iiieiiticni with what is now- trxilleti ciisiliigih 'l‘liis inethoti of coiivertiiig the grass into a wiiolesonie and nt:iii‘isliiiig lotiil wars litter, in it soiiiowliiit iutitiiiieii why, applied to Inilitin i~0i‘n. in i<`riinct- wiiiu‘i~ ‘as it inzittiei' of _i`:it:i, tht- iiizikiiig of corn ensilngc wit.-; first siit:t-ess\`iilly tltteinpttld, lt“riim Frilnco the iiietiiotl was brought to this t-ontiiiriif. ivliori- it was peri'f\i~ieti :ind soon gnini-ii uni- versal populiirity \viiei'ever rorii t~tiiilil be riilseil I‘ciiiiiiit=.i':iiivcly for fotltit-r.

it is the irony of things that, wliilt~

Corn het-tiiiio iiiereiisingly popular :is an onsiizigc crop, this fiicf. ihiil t~tiin- nioii grass was the first crop iisieii for ensilagc purposes wa.-i soon forgot- ten, so niucli .so that tit pi'i\st>.nt onl-,' iroiiipiimtively few i`iu‘iuei's are uw- ure that grass -niziy be iitlvzintzigeously made into ensilage. Aiitl not only grass but clover, aiitl alfalfa as well. iiiay he converted into excellent ensil- iigc. Some experimnts with grass, clover, anti alfalfa cnsiinge fed to dairy cows which recently have been coiidiictoil tit the Ilonilnfou Experi- mental i~`ai'in, Agassiz, B. (lf, strongly iiitiic~titt». that ensiliige made from the liiitor i`oi'ul.rt= i.:i'i>ps constitutes ti most vuliiitliic i`ieeii, thi- use of wh'icli spells profit. to the iliiiry iiiriiier. 'l‘lie prac- tire of pulling the giwiss and clover ci'oli'iiito the silo in about ilic siiiiir- niiinnei' as for clover, iniiy i.iiei'f-fore well he i>iit‘.tiui'ngt>ii, te.-:pcciiiily lf wea- tiici' and hiiituii' coniiitions ai. harvest- ing time are not favoursiiiie to the niaking of rlieiip hay of the boi-it quality. -

M. O. MALTE.

Doniinion Agrostologis'.

.______--_- `CUTTlNG RED CLOVER FOR SEED

As a rule clover should be. cut for

i-.eetl wht-ii n large nialjoi-ity of the iiciitls :ii-o flioriiiigiily ripe. This may be ascertaiiit-ti by going over tho field and i'ubl:iiig a head here anti there if tho scctl will shell into the palm of the hantl when the head is riibheti, it is ready to cut.. li', however, the seed, In soino of the heads is green anti not propt=i'iy i'irii'tlciieti,> the clover slioultl bn allnwetl to stand. even at the loss of o, few over-pipe heads. It 1nust'bc borne lil iniiiil that in tiny field there wilI_hc late flowering clover plants in which thc sued never ripeus. A mis- take is often made in cutting bef°re the seed is ripe.

(Tiover infiy be cut with the mower

with at sinilli tiible iittticlietl to the cut- iiing hai' so that the clover may be raketi of with the iianil-rake, -it may also be out with the sell'-rake rciiper anti with tl-e si>li’-binder.

The binder is t-lic best niacliino to

use it' the clover is heavy and stands up well. When cutting with the bind- er the cord should be reinovetl and the spring slackcned it., iiliiit thc biiid- or will trip eoiitiiiuously. Tho binder has two boards to hold the sheiif, which boards slioulil bo slackcned also in order to allow tho clover a freo course to thc ground. In dropping to the ground the clover will not shell and will be light so that the w'nd and sun can easily tiny it out. 'IEE wiutl- row will be out of the way of the liorscs and machine and can be easily gifthered with the barley fork,

As to thc length ,of time the clover

siioulti he :iilowcil io reiimiii in the windrow, this will ilepciifl on the wcti- tlior. and on the coniliiion in whit-.li the clover is cut. Soineiiiiics it must remain two or eiireé \\'cf-ks, It-is noi. WISC. litiwevtir, `iti‘ailo\v the striiw to liccoine bltiik-iuiil riiinetl l'or |`otltit\i', .lust its soon :is it is well cured it should he giitlicred in.

THE CAUSE 0F .SICKNESS

ALMOST ALWAYS DUE TO WEAK IMPOVERISHED BLOOD

Apart. from aceitltliit or illness due

to iiifectioii, almost :ill ill-health arises from oiiii or tw rciisoiis. Tho

great niisiiiito that pzglita uiukts is in not realizing that ht i of tlicso have thc same czius-io at the root of ilicni, iinincly pool* and lniprtipcr blood, Either iilootllcssiioss or some troiible oi' tho nerves will be foiind to hc the reason for iiiiuost aiiiuiciit. If you are piile, suffer from iicatiaclics. or brcittiilessiicss, with pulpitation of tho heart, poor iippetiio and weak til- ge.-itiori, the ciiuse is ainio.-it always blootiiessness. If you iiiivo iiorvoiis lioatliitshes, iieiiralgiii, sciiitlcit :ind other nerve pains, tho cause is run ilowii,~ exhausted nerves. Iiut run down nerves are also ii result of poor blood, so that the two chief causes of illness are one and thc sumo. This accounts for the great number of people, oneo' in iudii'fci‘eni. health. pale, nervous and tlyspeptic, wiio have been made well and hearty by Dr. Williams' Pink Pills; for no other inedii-.ino everdiscoveroii is so volu- ablc for increasing thc supply of rich red blood and giving strength to worm out nerves. Mon and woinen alike greatly benefit from it course of the splendid blood builder and nerve tonic.

if -your dealer does not keep these

pills you can get them by mail at 50 cents a box or six boxes for $2-50

a considerable number of forage from The

Dr. Williams' Medicine

t b m

can ° a 0 ° _ Jethro _ plants which may be converted intvlln., Brockville, 0nt._ . .. ,,._ ,,_,,; t '~

\.

i

far. onl-y such plants which canno

L.

0l'ily and economically made, and yet ‘l"f“- Wm IUUW Ull 111|! Illllfl. Wlliirll Ill me “FSI ellilllllt-re produced in niotlern ‘“"‘I""UV Pfelti' IWHVIIY C\1%1l`S8d WI!-Il

Thus, history tells us that the peo-

ple living in the `c0untrles bordering 1"" In U19. Illli: Open ditches will do. on the south eastern const of the' Bai- IIC S9" I" Eumiie made it ii practice. ‘.095 1180, I0 lli'f'stu~ve their grasri crop Ill `-1 lllllillle uiniincr. ’I`i'eiii'.htes were dug ill UU’ i-iround to a coiisiderahle

n d

‘l err nm or Ai.i<Ai.i _

(.I

which. at tho same time, produce hui- “I MVS ll ilafllllm Oil WIlICh l!0tI\illK

o bill Salt-Brass grows. and which dries

purpose. i-‘ur the same reason, grasses “P e“IIl'CIY when Wfllfff IB lI10rt." nm] ¢im,,,,.s are not looked umm as writes ii. reader in Idaho. “What can

S I tio with it?"

Ther is probably no cultivated grass

alkali. The first thing to do -is to drain the land. The best wa-y to do this is to

Then flood the land a time or two to wash the alkali out through the drains, if uatt-r i-in’t to be had for flooding, ,let the winter rains do the work, Iliougii it may take gliem two 0,. three wiiiters.

__________

B

.imia

PRIZES FOR PIGMANSHIP.

l_ l‘lvt>i'_v year 11 pic rat-ii is iioiii at t`i_i.iie-siii~-Iiiarnc, in the North nl' |‘l-llltfc. a prize of 2.000 francs being :i\\':irtii-ti the lucky i'ltier of the win. lllllb' illl_’- This race is holil in accord- “l""‘- Wllll l-he tcriiis ot' the will uf a ut-..iitliy tratiesiniin of the village, who iiivti iiu't_v-tivo years ago,

U1* ltrtiewti that amoiigst the amuse-

iiienis oi ilit- iiiinuzil itzie slioulii he iiivlnileil ii i'iit'o wit-ii pigs, to he rlilii.

on t-itliei' by ini-n ni- bny,i_ 'php prize' I-vQ\V'i_\’~ll‘.<\V1iH not to bo iitiiitieti to the “ll.""'"" J‘)"“">' exeeid on eohtiitioii ti.it lit: w_tii'o det-ii inoiiriiiiig for the fIf“l"fil-‘¢"i| for ‘i\l'o years lifter the race, iliii iiiiiiiitflpailiiy iiccuptcd tile uetaiiiit- Vlif ll‘i‘lllf“!*i. :intl iiicsc singiiliii' riittes have lit,-vii lit-iii rtiguliirly t-ver since, ______.___,_.___.

FRECKLES

Now is the Time to Get RH of These

Ugly Spote -

'l‘liere’s no longer the slightest need

of feeling asliained of your freckles, as Otliine-double strength-is gun,-_

iinteeil to reinovo these homely spots,

Nlllllly get an ounce of 0tliiuc__

double strength-from any druggist anti apply a little of it night and murnillii and yOu should soon see that Wen the worst freckles have begun I0 IIISIIDDHIIF. while the,.liglitcr ones

lilave vanished cntli-oly_ 1; is seidom [mt m‘"`° thu" all 0111100 is needed to Cf-‘lllple-.teiy clear the skin and gain a lieautiful, clciir complexion. I

(U0 Bl-U0 to ask for the double s rcngth Othine as this is sold undei. guarantee of money back if it failr, to remove freckles,

Canadian"National Railways

P. E. Island-_lgland Service

To Si. John and New England Points

Plleeenser. i.. i -

at 0.15 zi,in.,qiinilqédlin,S,I:£S;0I§t(éWn ii.in_ (tially except Sunday) foréfb ‘Lohn ‘md N*"W Elliilaiiii Points will take No. 1_3 triilii leaving (‘fipe Tor- lmflliille at 10.30 a.in., wliloli goes through to St. John witiioiit change.

From St. John and New England

P Points.

ll-‘lS@lli:1‘-i‘s from New 1‘ i DUIHIS tlllil St. John will louvo by No: 14 triiiii at 12.50, going `Ih"0U.llil\ 50 (`llp0 '1‘ornicntinc without lfllfllliic. Arriving Suininersitlo ai. 11.00 D.ni. and (liarlottetown 1‘.20 pin

J. i i, '. ' ’ iiirlor (aio (airs serving regular

meals, are attaciieil to those li-ning,

To Montreal and wool,

PIISSOILEHCFB for points north of

Mont-ton to Montreal and West, leav- ing Prince Etiivarti island in morning, will tnko No. 13 triiln at (Tape Tor. iiivntiin-_ iirrivo Sai-.kvillo 12.05 p.m., and tii'aiisl`i‘i` lo Ocean Limited (No. 199). tiuti :it 12.45 p.ni., oi' they can t-oine on to liioiicion on No. 13, nr;-iv. llll:‘1.!l5 p.in.. :ind transfer to Ocean Illini-ietl tlu`e to leave there at 2.25 p.iii. .