'pu-r

-----l.S"9‘S _ V V y 'rss cnaawrrarowu coaaolas; y , vans NINE _

F or, Parents. Teachers. Pupils..

A E _M _y A D" A N Dairymen. F qrmers. H orsemeif

'ro 'rua mutual. §

v»@0li+»<+>K1->i<+¢-its-sean-elf-s;e»<.|.,,<.|.

Farmers and th '

invited to contriliutgn itI:»t°'l‘l:et°ga:|:: TM- Dlifv. The Turf, and amd roadsnepsrtmeuts of the ousmpm 81111.01' by question. correspondence ,..- otherwise. Answers will be given by Siberia to all questions or gene.-g| interest and space will-be given to

any martiicles thatpn will in any way e p a vance land interests. “ce Edward xl'

Colitriblltors are aaked to have

their. articles at this oiiloe early eaca Week. ll Only a short emergency item can be handled as late as one p. m. Wednesday. All received after that. hour cannot appear until the following week.

"*l-“rin--vv

THE SCHOOL

AND

4 THE nous

Contributions for this department

should be addressed to

President '.l`eacber's Association,

Guardlan‘s School and Home, P. O. Box 188 Charlottetown.

#H*¥0K

womans msmurss §

%WI€O

Queries and Contributions for this

department should be addressed to

Mrs. A. E. Dunbrack,

P. 0. Box 123

‘ Charlottetown.

,,___.

THE SANITARY REFRIOERATOR.

(Haz°l L. Stsrns.)

The refrigerator in use in our

homes today shows a marked improve- ment over tbe simple crude ice box of p, few years ago. Formerly a single compartment served as a receptacle for both food and ice-contrast this to its improved many-portitioned sanit- ary successor found on the market to- day. In the development of this all- important household utility, manufac- turers have not only mado great changes in general appearance end construction, but have worked out and applied the principles of scientific refrigeration.

In _exter_i_or__th_e,refrigerator of the

present day is often of oak like the earlier ones it has superseded. This material can be secured in a most al- iractivo finish but as it is liable to warp in time, it cannot be recommend- ed as the very best material. White pine is preferable, withstanding changes in weather conditions far bet- ter than the oak. Then there is the all steel exterior of more recent manu- facture which, in the opinion of an increasing number is even better than the best wood. It stands both wear and tear and is practically indestruct- ible. it may be had in enameled por- clain or aluminum finish. The trans- lucent plate glass exterior commonly known as "opal" will appeal to the housekeeper who wants her refrigera- tor not only to be sanitary on the in- side but to have a wholesome im- maculate appesrance on the outside

as well.

Of far greater importance than the

outside of the refrigerator, however is the question of the interior. The close contact of food necessitates a careful consideration of many items. Whether or not the inner material can be easily washed, chips easily or is porous are among the points that should be studied. Besides its moder- ate price, much can be said in favor of the galvanized steel or so called zinc interior, with which we are all so familiar. Fewer substitutes have Dut in an appearance it is true und these are generally more expensive than the plain zinc. Some of these are de- sirable; others of questionable value. in the former class is the steel in- terior with enameled or porcelain finish which, assisted above is some- times employed for the outer material

The handy housekeeper may secure

an attractive enameled interior by treating the zinc of her refrigerator to two coats each of white lead paint and white enamel paint. Each av- plication of both paints and enamel should be thoroughly dried before the one is put on. and after the cost doors should be left open until all have disappeared so that food contaminated The an advant-

of course.

enamel are

not ilnish

OVC?

0

odors and

minor importance, secure as sanitary a.

as possible it is the belt

any risks.

0h8

COID'

the lower one across and up through the second to the top of the ice com- partment.

The importance of keeping the re-

frigerator immaculately clean can- not be too strongly emphasized. To give satisfaction the refrigerator must receive good care.

The habit of covering shelves with

paper should be discouraged. Meats,- iish or other provisions should not be placed in the refrigerator in paper wrappinsa.

The ice compartment should be kept

full of ice and should not be used s a receptacle for food. The woman who tries to make a tiny piece of ice do the work of 9. large one is` not economical, her refrigerator will fail to render her its best service. This is only in accordance with the well- known principle that a coal stove will do its work more efficiently and cheap- ly on a good supply of coal than on a mere handful. lf for any reason the refrigerator is temporarily free from ice it should not be closed tight and food should never be shut away in lt. Air it thoroughly with cover and doors wide open until it is again re- plenished with ice. Wsrm food should never he placed in the refrigerator. It will not only waste the ice but will condense the cold air and the ensuing moisture is liable to injure' other food that may be in the refrigerator.

DAILY CARE.

Wipe out daily to remove any spill-

ed food. Keep all foods that absorb odors as milk, butter on bottom shelf.

All food should be kept on dishes.

never in paper bags or boxes, left over foods should be put away on a clean dish and used up as soon as possible. Never let any food .spoil in the refrigerator. Besides being waste- ful, it may be the cause of other foods spoiling and unpleasant odors may be given off and the refrigerator made unsanitary.

WEEKLY CARE.

Empty refrigerator drain pan.

Remove all food.

Remove ice from the chest. Wash ice chest using the proportion

of 1 tbsp of ammonia to one quart of warm water. Wash drain pipe. The best ap- pliance to use for this is a refrigera- tor brush consisting of a durable wire with a brush of stiff bristles at the end. It should be placed in warm am- monia water and run through the pipe several times, after which clean hot water should be poured through the pipe to ensure the thorough re- moval of any stray particle not re- moved by the brush.

After ice chamber and drain pipe

have been thoroughly clean°d, replace the ice and close the lid. Wash drain pan with ammonia wash water and .replace lt. Wash shelves and racks with .strong soap suds and follow with ammonia water. Wipe with dry cloth and place rack in the sun to disinfect while washing food chamber. Wash food chamber with clean hot suds and follow with ammonia water. Wipe with a. dry cloth making sure that all corners are clean and dry.

Replace food racks and when re-

frigerator has again became thoro- ughly chilled replace food.

NOTE.- Charcoal acts as a splen-

did deodorized in the refrigerator. A piece of charcoal may be used for a considerable length of time if it is placed in the oven two or three times e. week to eliminate gases and to dh- infect lt.

CHEESE.

General Rules.

Cheese should be kept in a cool

place, and not tightly covered. Wrap- ping in oil paper will keep it fresh for several days.

When it becomes dry and hard,

grate and keep covered until ready for use. It may be sprinkled into soups or added to starchy foods.

A crumbly cheese is best for cook-

ing.

A little soda in cheese dishes that

are cooked makes the casein more digestible.

WELSH RAREBITS.

yglb. grated cheese, 2tsp. butter, 1/, to 1 tsp mustard, 1,4 cup milk. 1,5 tsp. salt, 1 egg. Cayenne, Dry toast.

Place cheese in a double or chafing

dish, sprinkle over mixed seasonings. Add butter in pieces, and milk. When cheese is melted stir in well beaten egg. Cook a moment. Serve on toast or salt wafers.

MACARONI AND CH EE8E.

12 sticks or a cup of macaroni, ltsp.

salt, 2 tblsp, butter, Pepper, 4 tblsp flour, 1 cup grated cheese, 2 cups milk, 1 cup buttered bread crumbs.

Break macaroni into inch pieces.

Cook in a large amount of boiling .salt- ed water; when tender pour into a colander and run cold water through. Make sauce, add macaroni and cheese. turn into s buttered baking dish, cov- er with crumbs. and bake until brown in a hot oven.

CHEESE BOUFFLE.

3 tblsp. butter, liicup milk, 3 tblsp.

sour. a eggs. li tar- Mit. 1 cur sreted cheese. Cayenne.

Cook first ingredients in white

sauce 2 minutes, remove to back of range and add well beaten egg yolk and cheese. Set away to cool. When cold, fold in the whites-of the eggs beaten stiff. Turn into buttered mould and bake in s moderate oven in a pan of water, or steam over gently boiling water from 25 to 30 minutes. Serve at once.

WHITI IAUCI.

2 tabisapoonfuls butter. I tobleapoollfula ilour. Pepper.

1( teigdlrkl MIC.

ilk . . - .

ilslitptiis' buttei' and stir into flour.

:|wo'€lll'liaaI*aii1€s'hce’c»r‘iaw ‘starch . rr. "”°° ‘v ' ' ..u.|...». .

ENGLISH IN OUR SCHOOLS

(By Francis McPhee, B. A., Prin. Car-

digan; read at Convention of East- ern Teachers at Souris.)

There is on the curriculum of our

public schools no subject, which I conceive to be so well adapted to ac- complishing tbe ends of primary edu- cation as is English. All, who are worthy of the name of educator. hold that the aim.of primary education is not to fit the student to enter any partlcularprofession, but to furnish the foundation upon which he can with security build the superstructure of his life work., whatever that life work may be. Perhaps he may never have occasion to use directly much of the knowledge he is set to acquire, the farmer or the carpenter need not an acquaintance with the oratlons of Cicero or the problems of Euclid to carry on his work, at least unscien- tificslly, but our course of studies is arranged, not so much for the benefit to be derived from a. knowledge ac- quired of its subjects. as for the cul- ture and development of the mind re- sulting from this acquisition. Thus, the good farmer, no matter what crop be sows, cultivates the land thorough- ly and assiduously ere he spreads the seed upon it, otherwise that which he has sown will not flourish, or will spring up only to perish amid a. wil- derness of weeds.

I have been led into this seeming

disgresslon in an attack against spec- ilization in education, and have brought forward these arguments as a defence of the old-time tried and well- balanced course of classics and mathe- matics, because of late years, there seems to have begun a movement away from this course, and although the subject, which I am treating, does not appear to be threatened, it is diffi- cult to prophesy what would survive the innundation, should the storm- clouds burst. In this propaganda of materialism, it would not be so great a surprise if some magazine of agri- culture or physical culture were plac- ed upon our English course, and held up as the acme of literary perfection.

English, I have said, is well calcu-

lated to accomplish the end of prim- ary education. It develops the pow- ers of invention and research; it opens up new fields of thought; it places the student in a position to acquire knowledge with facility and pleasure, and it possesses him of a desire of perfecting himself in his other studies, since he discovers that a knowledge of them promotes a better understand- ing of this one. Since then, English can accomplish all these things, I consider it wise that, all other sub- jects should be made subservient to it. The time given to the teaching of Eng- glish should be greater than that given to any other particular study; not that we should specialize in it, but because its predominance is essential, if we desire to have a well-balanced course, and to attain the end for which we are working. These conclusions having been reached respected the intrinsic importance of the study and the re- lation it bears to other subjects of the course, the question arises as to the best method of teaching it.

The knowledge which young child-

ren have of English, when they begin to attend school, can, as a rule, be measured by their vocabulary, the ex- tent and accuracy of which depends to a great extent upon the home atmos phere. If the child heard language of an educated character at home his vorabularly will be larger and more correct than that of the child who lives in an illiterate atmosphere. One of the first duties of the teacher is to endeavor to enlarge the vocabulary of the young pupil and to rectify his mistakes in the use and prmuuciatiou of words. Care must be taken to do this in as delicate a manner as pos- sible. It is very seldom of any avail to hold the child up to the ridicule of the class. You may succeed in mak- ing him ashamed of his mistakes but you will also destroy his self-confi- dence, and produce in him an undesir- able reticeuce, even when he may be be capable of giving a grammatical recitation from a subject, in which he is well informed. In teaching the readers to the lower grades. little can be attempted beyond constant drilling in reading and spelling. With the highenclasses a great deal of memor- ization work should be done. Some of the poetic selections are literary gems, which the student will do well to preserve in the caskets of his mem- ory. However, addition to the stores of his mental treasure house is not the chief aim of such work, but rather the development of the powers of re- tention and application. With the higher classes the literature of the reader should be treated as literature, and not as a collection of words to be spelled and donned, nor yet as a sub- ject of elocution. Both these pur- poses the selection may serve, but only as secondry ends; it must be studied primarily from the stand point of literature. The alms of the author and the various literary devices em- ployed in accomplishing his sims should be brought before the pupil. The beauties and cruditiss, merits and defects of the selection should be dis- cussed. A synopsis of the work from which the selection is taken should be supplied, where it leads to a better understanding of the subject under discussion; but let there be 'avoided that dissection and misroscopic anal- ysis which some of our educational magazines suggest, only an expert, with what may be described as the “literary touch" can accomplish any- thing ln this. _ ,Weamsteurs only suc- ceed in msrrlng. the beauty or the subject. One might be fascinated and enlightened by witnessing s. dis- section by the trained knife of the surgeon, but he would tum away in confusion and disgust if he saw the same operation performed by s butch- er knife in a clumsy hand.

At an early stage of the work the

child should be made familiar with the rudiments of English grammar. _Sim- ple suslysis should soon be introduc- ed, when possible from the daily les- son. This promotes a better under- standing of the lesson, assists compos- by the pupils in preparing s written reproduction of what has been read. This will constitute their initial step in composition, and is preferable to

the ordinary method of assirnlag a subject upon which the pup -has to

ish both the expressions and the

T”-°° *“""',’.l°.‘ll~‘?‘l~.i°-fé\’tl»'il‘ fs‘!.‘i»23‘1%-

embody. s work entirely too

, t' r the ordinaryshlld mind at

this of its development. When

, l, ‘ ,_ _ '

L»1~;,.‘\ _,NJ _,_ il .

‘may be discontinued. on the iauppoa- grades, the reading by the teacher ltlon that the student is now able to forage for himself.

There is no department of our sub-

ject which contributes so largely to- wards a practical knowledge of Eng- lish as does composition. Nothing will bring so clearly before the pupil's mind a realization of bis deficiencies in spelling and grammar as the culling of the errors in these from his written work. Nothing will so well develop his powers of incention, or so increase his vocabulary as his having to seek out ideas and the language with which to clothe them. Yet in spite of all these gains. this is the department. which in the majority of cases re- ceives the least attention. This fact is no doubt due to the amount of work which devolves upon the teacher. when the subject is properly treated. Much of this work is unavoidable, but a departure from the ordinary meth- ods of haudlingcomposition would les- sen it considerably. As a general rule the compositions which are handed in by the pupil, are corrected by the teacher in his non-oflicial hours, mls- takes are marked. suggestions pos- sibly offered and the work is returned I0 the Pupil usually without verbal comment. A much less laborious and much more effective method is to cor- rect the compositions with me class, By employing this method. soleclsms and lapses in spelling are brought more vividly before the pupil's mind, and an opportunity afforded for those broader explanations, which the rest- rictions of a written correction ren- der lmpracticable; for there are some mistakes, of an elusive nature, requir- ing a vast deal of explanation, and that are incomplete without illustra- tion. Moreover the publicity and opportunity for comparison attendant upon this mode of correction lncites the student to a greater interest in his work and promotes a spirit of healthy emulation in the class. It is a mis- take on the part of teachers to have their pupils prepare their composit- ions to any set of rules. Let the stud- ent endeavor to describe or narrate in a logical manner, and if be succeeds in doing these, he will have attained the end for which such rules were instituted. The result too will be more natural and free. Rhetorical laws are useful and perhaps necessary at certain stages of the work; but at this stage they hamper the imagina- tion and stifle originality, and though the result may be in conformity with every one of them. it will be as is a statute skillfully fashioned into thc likeness of a man, true to his every outward particular, but lacking ani- mation.

The literature supplementary to the

school reader affords the best oppor- tunity for a free and unrestrained study of English in its broader sense. However, I fear that those who fram- ed the curriculum erred in selecting this supplementary work as they did. Though I admire Irving and find him entertaining and sometimes instruc- tive, though I observe that be is in some ways excellent, and can see that his style might be successfully imitat- ed, by persons of a certain genius, yet I do not believe that this author should have a monopoly of the young student's attention. When a student studies one author too exclusively the result is unsatisfactory. He becomes prone to regard as an oracle the most causal obesrvation of this author. he looks upon his philosophy as unassail- able and he becomes unduly influenc- ed by his style. The young mind is so susceptible of impressions, so plas- tic yet so liable to remain as it is first moulded, that we cannot be over-care- ful how we fashion it.

“Stilus est homo" is n recognized

principle of rhetoric. A person’s style must be the outcome of his per- sonality, and as few have a personal- ity like unto Irving. so there are few who can mould their style on his. It may be urged that the literature of the reader will serve as an antidote to nullify any evil effects. which might result from this undivided attention to one author. But apparently the selections of the reader have been ar- ranged with no such end in view. Moreover, even though they may be antldotal they are taken in such small doses as to be ineffective.

I do not recommend that Irving be

removed entirely from the course, but I would consider it a wise precaution to curtail the number of his sketches now offered for study and to provide the writings of other authors to take the place of those which have been removed. Were I permitted to sug- gest authors for study at the most ad- vanced stage of High School work, I would recommend Dickens and Stev- enson for prose, and Tennyson, Long- fellow and Shelley for verse. If ex- tracts judiciously selected from these were added to one of the sketches of the author now so unduly distinguish- ed we would be able to give the stud- ent s literary training, which would be a guide for his further undirected reading. should his education cease with his graduation from school, or would serve as a groundwork for his more advanced collegiate studies.

Cardigan Bridge, May 13, 1915.

mm § .THE MARKETS at-»au+al<+»e-ease-exsealreeaxeawxonsoxreiie

TORONTO. MAY 29.

I-Ioggs.Off Cars ......$9.80 Cattle ......$8.50 Lambs ......$9.50 Barley 800

TORONTO, MAY 29.

Butter .. .. ..27%c Eggs ...19 Cheese (large) .. ...20c

MONTREAL. MAY 29.

1-Iogs Off Cars ...$9.80 Cattle . . .. .....88.50 Lambs . .....8ii.50 Barley

I MONTREAL. MAY 29.

I , _ Butt .. . .. . .. ......aoc EUS .......25e Ch'ss (large) ..... ....i9c

HHH4

'surr_Ai.o, mv ss.

.ou roi _ma watered.. ._ ....t1.ss

Lambs .. .. .. ..

Butter . . . . . .. Eggs .. . . . . Cheese (large) ..

.»

TORONTO, MAY 29.

Cattle Market.

....$11.00

Barley .. . . . ... ......85c

NEW YORK, MAY 29. .

.. ..29c ....23c ....1715

Top price for

Beef Cattle.

This week . . . . . . . ... ....$8.50 Last week . . . . . . . . . . . . 8.25 Two weeks ago 8.60 Same week 1914 . 8.50

8h°ep Mlrket.

Sheep.

This week . . . . . . . .$8.50 Last week 8.50 Two weeks ago .. . 8.50 Same week 1914 .. 7.00

1913 .. .. 7.35 1912 .. . 8.00 1911 .. 6.20

Lambs. $950 11.50 11.00 . . 9.00

9.00 7.60 650

1913 .. .. .. .. 675 1912 .. .. 6.50 1911 5.25

l-log Market.

Top price.

oil' cars.

This week . . . . . . . . ...$9.ii0 Lust week . .. .. 9.60 Two weeks ago . . 9.00 Same week 1914 . .. ‘$.70 1913.... . . ...10.10 1912 . .. ....10.l0 1911 0.65

Butter Market.

‘ Farmers' Creamery

Separator, Prints.

Thisweek.. ..26 27% Lastwcek.... ....28 31 Two weeksago ....28 31 Same week 1914 .. ....20 22 1913 . . . . . . . . . ....25 26.. 1912...... ....23 25 1911.......... ....18 20

Local Boards.

This week ..19 13-16 -Last week ..19

Two weeks ago . . . ...18% Same week 1914 ..12% 1913 . . . . . . . . . .._ . ..11% 1912 .. . ...13% 1911 . . . . . . . . . . . ... ....1093

Egg Market.

` New~laid

Thisweek .. . . .. ,.19 Lastweek .....19‘/5, Two weeks ago ...20 Same week 1914 . . . . . . ... . ..20 1913 . . . . . . . . . . . . . ...19 1912.... . . . ... ...211,§ 1911 . . . . . . . . ...171,§

Grain Mark°t.

Fall

' Wheat.

This week $1.50

Last week . . . .. . .. . . . 1.50 67 Two weeks ago . . . . . . 1.50 67..

45 40

Oats. 66

Same week 1914 .. 1.05 1913 . . . ... . .. 99 1912 .. 1.60 55 1911.... 87 41

ew THE FARM

A FARMER ASKB “WHAT IS

WRONG WITH AGRICULTURE?"

shi#

Il»5I€'H&

Secretary J. J. Morrison. of The Un-

ited Farmers of Ontario, is asking the farmers of Ontario some plain ques- tions.

They are not easy to answer. One of them is: "What i wrong

with agriculture?" The answer he fumishes himself seems to satisfy those farmers who hear him speak. The proof of this is found in the fact that thousands of farmers in Ontario during the past four months have enrolled themselves as members of The United Farmers of Ontario and have agreed to purchase goods coop- eratively through The United Farm- ers’ Cooperative Company, Limited.

Recently Mr. Morrison addressed

four meetings of farmers in Peterboro county. At all four points local bran- ches of the United Farmers of Ontario were formed. The following extracts from Mr. Morrison’s speech should prove interesting to farmers generally.

THE SITUATION STATED

"Everywhere we go." said Mr. Mor-

rison, “we find that there is a general realization that there is something wrong with agriculture. The pulpit, the school, the bankers. the railway corporations, the Government, the daily press, all agree that something needs to be done to improve the cou- dition of farmers as a class.

“The Government first recognized

this condition years ago when it estab- lished our farmers’ institute system. This system throve for a number of years. , Today the membership of the Farmers’ Institutes is only about one half what it was some years ago. I take it that this is because we farm- ers have come to the conclusion that at the institute meetings we hear the same subjects discussed over and over again. Since the institutes started to

decline, district replresentatlves 'have been appointed. my wsu probably have their day and then give way to something else.

“As a class we have tried increa-

sing the productiveness of our farms as the iustitiute speakers and others Government men have advised ua to do, yet we do not appear to have lm- proved our condition much by doing. The Dominion Government proposes to help us by making a grant of$10,- 000,000, which ia to be expended dur- ing ths next 10 years to promote sg- ricultnre. .

SUGGESTED RIMIDIIC

"Some people say that what we need

is to teach agriculture in our schools Others say we need to co-perste. Still others say we require cheaper money and better roads. Commissions have been appointed to study the high coat of livin and the causes of rursl dis-

I

population, The daily papers publish

tell us what we_ should do to improve our lot. Our big business men also give us plenty of free advice. A few Years ago Mr. J. W. Flavelle publis- hed a lengthy statement telling us that we were not producing as much as we should. He ended by informing us that we did not know odr own bus- iness or we would produce more than we did. Everybody seems to agree, therefore, that something is wrong with agriculture, and that we are not on to our job.

“What do these numerous friends

of ours tell us that we should do ? Why! simply increase the production of our farms. We are to farm our land bctier, grow more grain. and raise more stock. This will create millions of dollars of wealth and we will be- rcmc more prosperous.

"Just here let us pause. Suppose

we took their advice, what guaran- tee hufc we that their advice is sound 2' l..et`us test it. First ict us ask if it is what they do themselves? Vlfhen the combines and trusts, that we read so much about, get control of, additional factories and business en- terprises, do they increase their out- put or do they close some of them down, curtail their production, ad- vance the price to the public, and reap their rewards? ls not this the way in which our millionaires have reaped their fortunes? We know that it is.

WHAT WOULD HAPPEN ,

“Suppose we followed their advice

and increased our production! What would he the result? Just what it always has been. What happens to prices when we have a big crop of grain? What happens when cattle become plentiful? Just at present we have plenty of horses and potatoes in the country, but has that fact enabled us to sell them at satisfactory prices? We know that it has not. Instead. prices have fallen just in proportion as it has become known that the sup- ply was plentiful. This is what hap- pens every spring with the price of eggs. Thus we know from sad ex- perlence that prices come down as production increases, and thus we fail to reap the full reward of our labor.

"W'hat is the reason?It is very sim-

ple. It is due to the fact that we have lost control of our own business. What happens when your wife takes a dozen eggs to the storekeeper and buys a pound of tea in return? Does the storekeeper not count the eggs and tell ber the price he will give her for them? and then does he not weight out the tea and set the price she must pay him for it? Does she have any- thing to say lu regard to the price of either article? Not a word. Docs not that same principle hold true of every article the farmer buys or sells? llow then can the farmer ever hope to reap the full reward of his labor ns long as he can’t control either thc price of the product ho sells or of the articles he buys?

. OTHER CLASSES AFFECTED.

"Farmers are not the only class

that have been affected by these condi- tions. The consumers are affected also. Many of them, however, have organized to protect their interests. The bricklayers, carpenters and other laboring classes have organized in their unions, and whenever the cost of living advances sufficiently to warrant their doing so, they strike if neces- sary, and secure advances in wages that offset the new conditions. 'l‘l1c cost of those advances, of course. comes out of the rest of us. Not long since we saw bow rural mall carriers organized and succeeded in obtaining a material increase in their wages. We farmers have been slower than any other class in the community to get together and protect our interests.

“How slipshod we are in our busi-

ness methods is well illustrated by our methods of marketing and buying our seed. In 1913 for instance, 1 paid $16 a bushel for clover seed. At that time the farmers in Haldimand coun- ty, who were members of the Erie Seed Growers’ Association were sell- ing their clover seed to dealers in Tor- onto. Thc best price they received for it that year was $7 a bushel after it had been re-cleaned. Thus the far- mer who produced it only received $7 a bushel, the middleman $9, and other farmers like myself, who bought the seed had to pay $16 for it. In other words, it cost $9 to introduce the far- mers of Wellington county. where I live, to the farmers of Haldimsnd. Last year I purchased my seed from the Iialdimand farmers direct, paying $9.75 a bushel for it. It was No. 1 Government tested seed, and the freight was paid. I saved $6.25 a bushel, and the farmers of Hal- dlmand county obtained $2.75 a bushel more than they had the year before. Is not that a perfectly legitimate tran- saction? ls it not typical of what we can do on a much larger scale if we will all cooperate?

EXPENSIVE METHODS.

"lf we look around us we will find

many other ways in which we are con- ducting our business in just such a foolish manner. For instance. a neighbor of mine sent a caroiad of steers to Toronto. Another farmer living only some eight miles away, went to Toronto about the same time to purchase a carload of steers. Tho latter farmer purchased the steers which had been consigned by the first farmer. brought them back into the some district, fattened them. and re- shlpped them to Toronto. Thus these steers made an unnecessary trip to and from Toronto, freight had to be paid ou them both ways, the commis- sion men obtained their flees, and the profits to the farmers were reduced in proportion. instances of this char- acter show tbat we must create s. bus- iness organisation of our own which shall be managed by ourselves. Fur- ;therefore, we must be loyal to our cause. If we have not enough ssgacity to stand together. we do not deserve to succeed. In spite of the various at- tempts that have been made to form cooperative among farmers and the failures which have attended many of them, it is still evident that we have farmers who have not learned the les- sons these failures should have taught us. For that reason we are taking

itmarmers' Cooperative Company,

precautions in our conduct of The Uu-

“A few months ago we decided to

purchase a. large quantity of binder twine from ireland. We have obtain-

theflil _l.»'h\v,l reached the higher ‘ attic .".L...~.... .. ...»..|9.00vcoluhins and columns of editorials to ed this binder twine on s very satis-

factory basis of cost. We do not in- tend, however, to set our prices for binder twine until we know what N10 regular dealers are quoting. because we are convinced that did we do_so, they would immediately proceed to underquote us with the object of lead- ing farmers to buy from them. In this way they would hope to Prevent us dealing in binder twine in the fut- ure, and another year they would charge enough for their binder twine to make good to them the loss they might sustain this year. As soon. however. as we know what their price is, we will see that our price is set in nccoradnce therewith. In any event we are prepared to guarantee that our price will be as low as theirs.

ENCOURAGING SUCCESS. ‘

“We have not been having an easy

time gaining a footing. Large deal- ers who deal through local agents have ln a number of instances refus- cd to quote us any price on their goods. They have informed us that they intend to sell only through their local agents. A year ago a seed firm would not quote us prices. Later, when they found the extent of _the business we were doing, they came to us and offered to quote prices. Ano- ther big iirm in Toronto would not deal with us at all, although we offen ed them n nice order. We turned our order over to au opposition ilrm, which accepted it. The first firm felt the effect of this increased competi- tion. and not long since, three of its representatives called at our office and wanted to know if we would consider it a hostile act f they lowered their price to meet ours. We told them to go ahead and reduce their price. Next year we may do business with them.

“It will thus be seen that already

business concerns are beginning to feel the power of the United Farmers of Ontario, and also that We are be- ginning to reap some of the benefits of united effort. All that we require i,o secure the success of our movement is the united loyalty of our members. So much has been done for us by governments and other classes in the community, a tendency has become apparent among farmers to sit back and wait to have things done for us, instead of going out and doing these things for ourselves. We need to re- member thnt the only man who can fully appreciate the problems of the farmer and who is prepared to handle them intelligently in a broad way is the man who is making his living off the farm and who knows what it is to have to struggle to make the in- come from the farm meet the expendi- ition by revealing the framework of a finished essay, and develops the reas- oning faculties. lu the teaching of grammar I should be inclined to coun- sel an absolute abandonment of the text, were it not for the benefit deriv- od in the study of other languages from a systematic drilling in this. For the lower grades, apart from the me- chanical proccases of reading and spelling I believe that time should be made for the reading by the teacher of some interesting book of not too heavy a nature. Fairy tales. myths and other writings of a similar nature are useful in this connection; but the pop- ular ilction of the day and even many oi' the so-called children’s books should be religiously avoided. The pupils oi' a somewhat higher grade part of the time formerly devoted by the teacher to reading might be spent tures. We farmers have been slower than any other class in the community to realize our dependence on one ano- ther and the necessity for working together to advance our common cause. We are now awake to the sit- untion, and one of our hopes for the future iles in the success of The Uni- ted Farmers of Ontario and in The United Farmers’ Cooperative Co., Ltd.' .

CONTAGIOUS ABORTION

Contagious Abortion and Tubercul-

osls are the bane stock breeders The former has not done much in- jury in Prince Edward Island up to the present time. Of late years, however, it has been more prevaf leut, and this Spring several cat- tle breeders have experienced very considerable loss. The following on this subject taken from the Weekly News Letter of the United States will interest those who have had experience with this dreaded dis-

(Continued on page eleven)

A Neighbor Told Him To Take

Gi.e.l2.i.i.iS

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