mv.---------~ _ . _

contributors are asked to have pair articles at f-itil oflce early each "gg, ps only a abort emergency iism osn be handled as late as one I m, Wednesday. A11 received after mpg hour cannot appear until the iollowllll V09!-

_ ..._-_

rprinera' and otliera interested are pyitoa to contribute to 'riro rum. rn, 'f'he"1‘urf. and Good ,wie ‘departments _of The _Guardian ,mop by question, correspondence or otherwise. Answers will be given by “per-ts to all questions of general gtsrest and space will be given to my article ‘ that will in any way pulp to advance Prince Edward Island interests.

'nie school.

AND THE-Home

3i©l@l$l6l©i6l€

oe'L|6l-ous Fauir Pts.

Six ounces fine breadcrumbs, mix

onces of sifted white sugar,

in a pie dish five god cook-

npple-s, sprinkle over apples four

dried currents, squeeze of smoothe it down and sprinkle suga/r totaste; las-tlly add the

of breadcrumbs and sifted

bake in' brisk oven for three of an hour and turn out.

LEMON FINGERS.

Eight ounces flour, 4 ounces but-

plnch salt, four ounces sugar, 1 rind of one lemon. Beat butter sugar to a c-realm. Add the well

egg and grated rind of lemon. add flour and salt, mix thor- knead well, roll, out and cut

fin'ge'rs. Bake in a moderate

s few minutes. f

""‘-‘ HAGGI8 (R‘EQUESTED.)

pluck and bag; $5 lb.

to 3 onions, to lb. Scotch stock, pepper and salt. Take pluck (liver, lights and heart)

all together for » on'e hour fn

water to cover. Mince liver, sue; and onions. Add ment. and swlt and enough stock to

Boil in bag or steam in' jars to two hours. (The lights are

used' for making the stock.)

_ |R_0NlNG WOOD

wood is badly dented or ltis often a problem to to get rid of the mafrks.

easy if -the following

the Scientific Ameri- Flret‘ of 'all fold a

at least four

with wat6`l‘. flri-

superfluous moisture

beat a flat iron un- warmth required Place the 1181111!

paper cover the dent and press with -the iron. As soon as the dries, examine the mark. It

then be found that the cavity filled up to o s-nrprisinswxtvhif

the dent is ve-ry. deep it second

oven u third. application °“ *W-

indicated might be tried. Sooner

later even serious depressions can drawn up. and most' people Wh°

uot,lr~iea_ttris vlan will be 9"* at the result of the treatment.

sxoE|.l.eN‘r NUT LOAF-

One

value meat roast make

two

nut meats.

two weli-

cupl oft wlli0‘1

er and sat o sea~

mlggo roll. Cover with

roll ‘in cracker a hot oven for

with tomato

have a

crumbs fifteen sauce or it BYBVY-

‘ _.if-

_ sMs_en_ aiAnMAl.Aos

worn, wipe and- out into uaarwfr one orange, one lemon and one ENDS fruit. _Slice each' iillfmef ““'°“5h' pool sun pulp, selecting seeds-= “dd seven 'pints cold water: 10'- Sum"

logical Effect on lleuriilaio Ihfnbblnl lids lla". "WY

i . ' 1 .

A veA 'e suits ER GURED BV

R ~namfli.iNs."

3??

No person reading this need ever again suffer long' from Neuralgia. Nervillné will' quickly cure they worst Neuralgla, and Mrs. G. Evans in her strong letter wrfttelrfrom Rus- rol post oillce; says:-“On Ions You the longest'of my life, was almost en- llfely given up to treating. d_r0Mif“l attacks of Nouralgia. ‘The a8°lll' 1 experienced-*dul'in¢ some of the had attacks was-"simply unlnentionable. To use remedierby the more with- out permanent rsiisf was mlslitv div oourogiu _ '=-At -lsstl put mv faith in Nervirlne; lvreadfof the wonderful mu-susauiug power it pomrw wi made up mrllllad to prove it vain- iibie or neelpp ..‘ Nervillne at once eased .tile palrjand -lured the head- ache. _-continuous treatment with this msgioworkiug remedy cured me alitlfrely, and l have ever alnce stand B ,' _ ` Mrs. Evanscaae is. ut one 0! NUI' direds that might be noted. Nsrvi- ne is s. s _ _e erve. muscu- lar or_ioinlt°9p‘2'l?l~.’”`lt qllickly cures “.°\1rllsls. soistios, lngoseo. lame 3:22 ngnrltis aid rbeumatism.t mtv

n, a e mos e-

gmused lihliuent U 'tile Dominion.

't \ake"`aftyti\ing but "‘Nerviline."

or in p-pppgii

'Cold platd. V W' -V" W`""" E* _

F0 R ROACH EB.

(mixed), place around the sink near VMS! tap--all ranches will event lllli' go torthe water sink and eve hour roaches wil be found dead near the roach mixture.

Borax and red pepper, equal parte

GUEBBING GAMES.

These are just the thing for the fire-

side. and there are so many that one can get plenty of-variety.

People- This is fine fun. One

player thinks of a. person well known to all the rest. no matter where the person lives! and the others must try to find out by questions who it is. The only answer that must be given is 'Yes" or “No," and, in the case of questions that cannot -be answered in these words, "Can't say." The one who finds out first then takes his turn. _

Places- These, too, must ‘be well

known to the rest, and may be houses. local spots, or towns or villages. it is played in much the same fashion as people; but the one who has chosen the place may give not more than half a dozen hints if the rest have great difllculty in finding it.

MEAT AND MACARONI.

A good many_ housekeepers think

they must leave the weekly roast of beef out of the family’s supply oi ‘food, on account cf its soaring price. This is not easy`nor~is it wise to lie prlve the family of meat. Judgment in buying and care in using all left overs will help you .to have meat or often ns usual. but using meat to dif- fuse its flavor into other foods is n still better way. This ~is`done by cooking it with vegetables ““' making cream and other soups.- cooking noodles and dumplings with just enough meat to flavor them nicely. Meat pies often please because they may be varied with different vege tables and may have s quantity oi rich gravy ln their steaming insides. Then there is _hash, that good old stand-by enjoyed by rich and poc-r croquettes, potatoes with meat in a hundred ways. and meat loaf. But of all the additions that you can pu! to meat nothing gives the nourish ment and absorbs the flavor' of even a small piece like macaroni. This food is often called a meat substitute and combined with milk is said tr be the -only food that will sustain human life.

You may use any sort of meat with

macaroni in any proportion that is convenient and the result is in variably pleasing. _The general di rectlons for cooking the tubes are ti put them into water that is salted ani' boiling hard, and to keep'it boiling until the paste is done. If the maca roni is to be used with cc-oked meal it should be blanched by drainingi on the hot water and pouring cold water over it. This keeps it from sticking to getlier and makes it retain its shape ,lf it is to be cooked with meat. put the latter on first and when it is ai mostdone and cooking briskly nd( the macaroni. Spaghetti is cooked thi same way.

An ililtususl combination is nlaca

roni with salmon. Heat a can of thi fish and thicken it slightly with a lev _ei_tah1oepoon of cornstarch moistenei' ln milk. Season and add two cups o cooked macaroni cut small and serv ed as soon as it rsheats. Baked o~ scalloped potatoes are liked with this

Meat pudding -made with macaron

calls for onepound of macaroni brok en into inch lengths and cooked as dl rented and two cups of chopped coli' meat of any kind, or if you have i little ham or bacon, a bit of liver 0' any sort of meat, it may also be used _Butter a baking dish and fill li with layers of the macaroni a/nd sprln. kle the chopped pleat between their seasoning it to suit your taste. Whoa* almost full add enough milk slightly thickened to just cover. Put bite o' butter over the top and bake ten min utes, then sprinkle grated bread crumbs and cheese on top and con tinue baking until well browned. San sage is sometimvs cooked in this way and makes an excellent rich dish. -Baked apples served with it ‘make a happy combination and are a pleasant change from the tomato sauce that is too often thought to be indispensa- ble to a dish of marnconi.

CHRISTMAS CAKES AND CANDIES

Delicious Rock Cakes-Three round-

ili'g teacups offlour,one~half cup of cur- rents, two eggs, one and one-half tea- spoons of baking powder, one-half teaspoon of powdered sugar,one-fourth teaspoon of grated nutmeg, four table spoonfulir of butter, drlppings of other fat, four tablespoons of sugar. a pinch of salt, milk if needed, and twotable- spoons‘of shredded candled orange peel. Sift' the flour baking powder, salt and spices. Rub in the drippings. and add the sugar, currents, peel and eggs, well beaten. Knead ligh-tly with the hand, then, too dry to bind. Mid a little milk. If the mixture is too soft, -or the oven slow, the cakes be- come flat. Put small 'rough heaps of the mixture onto a KPBBGSG till "ld bake them quickly for about fifteen to twenty minutes. This quantity will make fifteen cakes. _

alike' and one tablespoonof th0 l\l|00

spoon 'baking powder with s cup li t o-thirds of flour. Sift tour times and

Chocolate an Maple--_-Make th: o pit;

an and then pour over it ii map e

Cl'°lUl1 Tilly-Two cups A sugerr, 1 WP. I'-lkdwsfm winter. .1 oooiospoou

nut. Boil evenly, do not stir. When the syrup hardens when dropped ip'

colld water and is brittle. pour out on a uttered platter. When cold enough 40 htllldle. Dukl. Use vanilla iiavoring.

.Mint Delight-Soak -if package (1 °Hl'°l0D°) granulated geiati-ne in 1 cup cold \°/ator. Cook 2 1-3 cups gran- ulated surnr with % cup wld wptgy- until brittle when a little is' dropped in cold water. Add the gelatine and stir until dissolved. Add green veg. etable coloring until a. delicate green shade. Add 2 tea-spoons of p‘epper- mint extract, n'ot oil. If essence of pep- permint is- used, 1 teaspoon. Pour into shallow pan, previously wet with cold water. Let' stand 24 hours, -then cut in squares and roll in' powdered sugar This delicacy is much used as an aftc-r dinner mint.

English Walnut Fudge-Two cups

light brown sugar. 1 cup cream or rich milk. Stir all the time over a mod- erate fire till it forms a soft bail when dropped in water. Add 1 pound Eng- lish walnuts. chopped.Beat till creamy. Pour into buttered pans and, when cold, mark in squares. If preferred it can be made without nuts, dropped by a spoonful onto buttered pans or oiled paper, placing a whole nut meat on the top of each bniil.

Chocolate Creams-Put 1 pound of

fondent on tho working board (this shoirld be of marble when possible, although s- platter may beuseil or n pane of glass laid on a liable), add 1 teaspoon vanilla extract. Form into tiny balls the sizc- of a marble and put on oiled paper to hairden.

if -there is 0.- confectioner who will

retail chocolate for dipping, succe's‘s is ass-ured. if not, some grocers have a chocolate that cali`be used for this purpose. Melt the chocolate over hot water. Dip the balls in the chocolate and out againquickly_lf you have note regular dipped for the purpose, a hat pin can be used..-Womiln’\s§ World for December.

_*__-r.i_._

'|"l"i'|"|"l"l'°l°\i°§'l'°l\~l"ll~\l°°l»~l»\i.'l'

I THE MARKETS I

‘|' Il- \l»'l"l°~l‘1»'0'~l"l"l"\'0H\'i'l'¢"|'°l»'l"l`

TORONTO

Hogs Oil’ Cars . . . . . . . _ . . . ._.$11.85 Cattle .....9.00 i.ambs:__._.. ._ ..._.1140

- TORONTO

Butter _ . . . . . . . . . . . _ _.. . _ . . ...45< Eggs . Cheese .large . . . . . .._ 251,41

UMONTR EAL

Hogs Off Cars ._ ....$12.25 Cattle.... . ..8.2E Lambs ...-. .. . _ ...12.00

MONTREAL

Butter .. ._ ....44%t' Eggs ..._ . . ....650 Cheese (large) . . . ...25%c

BUFFALO

Hogs Fed and Watsred _.$10.25 Cattle .. . . . ... .....10_50 Lambs _ . . . . .._ _ ..13.00

NEW YORK

Butter ._ .....40c

E885 . ._...60c Cheese (large . . . . . ... ..__25c

BUTTER RISE ARRESTED.

Butter at Toronto.

Gunns advanced quotations this

week are as follows: Creamery prints 45c per pound; solids 44%c; separa- tor prints 41c; solids 40c; dairy but- ter,38c to 39c; and cooking butter 31c to 32c per pound. -

Butter prices at Toronto are un-

changed this,week. The nlaks, while showing some increase, is still short of the demand, and there is no weak- ness apparent in prices. lt. is the opin- ion of the trade is to be anything left for home consumption.

Butter at Other Points.

Butter was selling retail at outside

points last Saturday all the way from

-.-.---,_,._...._~.._._»--.,.~.-.».~.»~

USE "iIASCARElS" EUR LIVER ANI] BUWELS WHEN i}llNSl|PAlE|]

When hllloua, headachy, sick, or sour atomaoh, had breath

_ bad colds.

Get a 10-cent box. Take a Csscarettonight to cleanse

your Liver, Stomach and Bowels, and you willcsurely feel great by morning.

cathartic pills or castor oil? '

- - ' or- _ ‘ ~

axdmlll :gg 233 ‘;":‘2‘e';,‘?y'_.§°;2_.|y"‘th, Csscarets immediately olélhaa and Oahlmz 0' wo em beam ,me .populate . tus stouiuou. rorsoyo 'tus Xr gsm-pairs in quick even and coygf sour. undlgeateri and fermenting tooo ith boiled icing flavored with s're\\t.»gud. toni' gases; take the exoaaa- bile ‘id "__ 0 W, ’ - ri-canine -lim-,sua our-ry on urroou- ° ° 5 ' - p stlpeted waste matter and poisoafrom

the 'b0w0ll.

21;" ‘“°‘° "”° °°‘" "'° "M M r nmomsor, s cssozrot touiglitwlu

' < - f rg wgpf, ritrag ten you out~_ y morn ng.-__ .A

githfgisalz dlil`||>“grg:l:\°l`:lil’k 13:1? be used i0-celft box from your dl-ugglet lIi¢nn |, D,-,fm-fgd ) p, teaspoon of bnttelxanrl healthy bowel action; e clear headangi

ti or omni of tri-tsl-soil torus t-rroerfulnsos for mouths. bout' forest

l‘;‘i‘.: ti;,°l§§.:“';‘c:..::?.:“r.

___ _ _

' .

vlnessmlump or putter. sire of rt wal.

_ You lnen and 'women who have head-

. 0l’°“5° C°k°°”`C"°°“; t°‘f°l¢fh°" °c':\° ache? costed tongue. a bad- cold, are f°‘m'h_ °“° b“.tt°r 'J' 1 d” f“.'n me biiiious. nervous, upset, bothered with 3931"- “dd 'h° 9"” °`“ ° a sické gsssy,_d1sortiered~5tomach, or

_ have aclrache and' feel a worn out.

“M th’ bg°t°t"“5;‘;“:;d°:m;;"; 3112:: _Are you keeping your bowels clean Ml* 5 Pm” ° - nd with Csscsreta-or merely forcing a

passageway every few days with salts,

i'»`J6uE§' <`:I.`i§5'»'r'r'r' 4'1'o`E.5'ikE;'élistsiE ~45c; Guelp 45o to _47c; 1-lamiltpu 45p to 48c; Kingston 4Bc to 48c; Kitchen- er 45c to __47o¢ London 48c to_50s; Petersbor, 42c to ide; Port Hope 42s to 44c; Stratford 41¢ to 44c;' Wqpg. stock 44c to 50c per pound.

New York Butter* Market.

ln New York -finest creamery

butter is Sc lower tliis week at 89c to 40121 Below that the Drice is 35c up to'38%c per pound. Dairy but- ter is 32c to 38c per pound; and stor- BSB Btllff fl‘0l'l1 32%c I0 'S51/Qc pgr pound.

Cream at Toronto. _

' With the butter market as it is there is no ground, lays the Toronto Creamery, for any change in cream prices this week, and 4'?c a pound of butter fat, net, looks like a good quo- tation for the first half of the month. The market, however, has an upward tendency.

Sween cream i-s quoted by this firm

nt 50c, delivered atlToronto.

CHEESE.

Local Cheese Boards.

This' season's hoardings `

as reported in The Sun total to date is _ .tl88,40'l boxes

This week 5.655 boxes Last week . . . _ ._ ..2.0’l-i boxes

Tile cheese season, nt any rate, has

ended well, after having gone on rec- ord as one of the- best in recent years.

Eggs at'Other Points.

Eggs ut local pointsnre going at

43 to 53c retail. this top figure hav- ing been reached at Cobourg and Guelph. Prices are as follows: Brant- ford 60 per dozen; Cobourg 48c to 55c; Kitchener 45c to 50c; Kingston 45c to 50c; London 48c to 501:; Peter- boro -i5c to 50c; Port Hope 45c to -illc Stratford 43c to 45c; and Woodstock 500 £0. 600 Der dozen.

' Eggs at Montreal.

Eggs are from ic'to 5c higher all

round at Montreal again this week. This week’s Montreal quotations are- as follows:

Strictly new-iaiu eggs 65c per doz-

en; fresh eggs 60c; No. 1 selected stock 4-ic; No. 1 candled stock 40c; and No. 2 candled stock 36c per doz- en.

Advices were received at Montreal

last week that a Toronto buyer was picking up all the fresh gathered eggs he could find at country points at 52c but the quantity secured was small.

’_““'T..-’.»|-

._ .,-_». ~ ‘ - .' ~ -

-' ' Poultry at Toronto.

Live poultry prices are steady -at

Toronto this week according to Gunns whose quotations for live weights poultey are as follows: Chickens 134: per pound; old roosters 10c old fowl ligllt 10c; heavy 13c; ducks and duck- lings 10c and 14c respectively; tur- and geese llc per pound.

Dressed poultry prices range, as a

rule, from 2c to 3c higher than these, with a 1 c advance in ducks, geese and turkeys ove-r last week. as foi- lows: ducks 17c; geese 1_6c and tur- keys 2tlc to 27c per pound.

Cattle Market. _

This week ._ ....__.$9.00 Last week . . _ ... ._ .. 8.25 Two wee-ks ago _ ._ 9.00 Same week 1915 __ ._ 8.40 1914 _..._s.25 1913.. . ._ 8.75 1912 ._ -_.aio

Sheep Market.

This week _...$9.00 Last week ._ .__ ._..9.00 Two weeks ago 9.00 Same week 1915 7.50 1914 ._ ._ .. ._ 8.25 1913 ....$.25 1912 __ ..._4.50

Hog Market

This week . . . . . . . $11.85 Last week .. ....11.40 Two weeks ago 11.00 Same week 1915 9.25 1914 _... .. 7.50 1913 ._ ._ 7.50 1912 . _ . .._ ._ 8.80

Grain Market.

This week .. 81.75 70c Last week ._ ._ ._ ._ 1.83 70 Two weeks ago- ._ __ 1.90 Same week 1915 ._ ._ 1.00 1914.. ....1118 1913 ._ 90

1:00

74 48 55 40

1912 _.1 42

Last week .. ....41 45 Two weeks ago ._ 40 44 Same week 1915 .. ,.30 81 1914.. ....25 1913 ._ ....26 1912 ._ ....27

Egg Market.

....die

....50 . ._45.

. _....45 . ...|50

This week.. ._ . . Last week .. . 'rwo weeks ago _ . _Same week 1915

1914 ._ ._ _ . 1913 .. _

0265.000 FOR HORSES AT OLD

' GLORY SALE

lI‘lie Faislg-Tipton Compsny’s Old

Glory horse auction in Madison Square New York, ended Saturday night. For the six days of the sale. about 700 horses were disposed of for something like 3265.000, an average of _about $378. The highest price was $20,000 for Guy Axworthy. 2.08%, and the lowest$25. a for a colt sold today.

At $285 the' four-year-old nlare, Kar-` "Vl““» 3- 2-24%. was' on‘e ofthe bar- Sains at the Old Glory Sale, G. H. Reddln. or Charlottetown. P. E. I.. being the purchaser. She Ae by Peter the Great, 2.07%, ,out of Widow Lola, 3. 2.24% by Anward, 225%. Grandson. The widow. 3. 2.28% by wiltou, 2.19%. She is in foal to Guy Axworthy 2.08%.

H°~\'V9B¢ 30115. the -two-year-old

colt that Hammond Kelly. of Charlotte- town, P. E. xl., bought at the Old Glory S818. is 8- YI-l85Gd youngster, weigh- ing more than one thousand pounds, and at maturity should tip the beam close to thirteen hundred-just the type wanted for stud service in the Provinces.-

'l‘illy Tipton, 2.06%, goes to Aroos

took County to try conclusions with Dan S.. Jr., 2.13%.

C. J. Hansen, the Presque isle

(Maine) horsemen, bought fifty head at 'the' Old Glory- Sale.

Tony State is going to race the

pacing gelding, Merry Mac. 2.19% .ir the Portland (Maine) mntinees this winter.

Practically onetefrrth of the horses

sold last week at the Old Glory Sale have found new homes in A-roostooi-' county, Maine. _

David D. Wsrman has sold the

pacer, My Colonel, 2.19*/4. by Our Col onel, 2.03% to Len Acker, of Halifax. N. S. Reported price, $500.

Sam Harris, the Boston dealer, war

acting for Albert H. Merrill when he bought the three'-year-old colt. Otway

gyrd, 3, 2.121/4, at the indianapolis ale.

'Harry Bruise has shipped Gwleton

1.16%, Peter Piper, 2.16% ,and Battlt

King, 2.11% to Duffering Park, Tor onto, Ont., where he will fit them for the ice races.

Stevie Guy, 2, 2.26%, by Guy Ax-

worthy, 2.08% bought at the Old Glory Sale by-A. J. Furbush, of Bos ton, is the propertty of James F Young, ot Quincy, Mass. `

Irving Pottle has bought the veteran

pucer Homeland, 2.13%, and will lei the son of Wilkes live the rest of his

at Hiram, Maine.

Fred E. Hyde, of Hartford, Conn..

has changed his mind about- winter ing at Memphis, Tenn., and will -re main at Charter Oak Park. He has r splendid bunch of youngsters lr charge.

At this writing it looks very rnucl

as if Readville will rejoin the Gran( Circuit in 1917 with a meeting un'del the management of influential breed ere and horse lovers of the Bay State

Cherry Park, Bristol, Con., when

for more -than a. quarter of a censor; a fair and race meeting was held e'acl fall until five years ago, will be trans formed into a tobacco plantation next season.

F-red H. Bellows, the Boston tailor.

is the new owner of The Great Mia: Fowler. a-four~year-old chestnut trot

ls 1. b “"8 mm’ by P°'°" "‘° °”’°“‘» 1'0"* o l tlro or-iulmess of tue bidding

was am B out of a halt sister to Sonoma Girl. ggdpgm high prices which p,e,,,,_u,,d_

511.40 2.04%, hsving bought the mare at the during the Old mary sale held mst 11.00 NGW Y°l'k 991°' - week in Madison Square Garden. New 11.15 ""”" Y k. where nearly eight hundred 10.15 Baron Miriam 212%- "‘° P“°‘“‘ usda or stock or slr degrees of sxooll-'i

stslllion owned by L. T Dusseault. oi

8.50 ~ 9:25 '1`“““*°“- M9"-» “lid ""*'°‘l "‘ 1"* i rears, ouduld ruruisu soon (;_35 races during the past season by Jos- g;o‘:§,_°

eph Botlduc, of New Bedford. Mass..

is in winter quarters at the stable of

his owner. In addittion to the $800

Top price W0” Wt “°““°“ °“ the 3” Swe tho uric or the stallion mug, Lee Ax-

Circuit the grandson of Peter the Great

0fl_cars 2.07%, pulled down' exactly the same walnut Han Farm, Donna", Ky".

.~\~,.-.,-

.,..,v.-»---

Cure Fatigue!

lirillil lip!

Gel Fall

,W-xg-g

Fan .` _ a d ill l the son of Binzen.

wlrost outs once You s1'An'r ueiua 'ri-is 2fI,6,A‘f a_‘§,:°§m,,_

NEW BLOOD-FOOD REMEDY

YOU’LL GET-&NELL QUICK-

- You're nervous and uneasy.

Appetite is poor.

Sleep is hard to get. Still worse. you arethin and lagged

""_' . °“*~ it o nlllos o niru rooonoo su

Butter Market- worlr must no oouo, but wlrero lr "?ag“;‘ mee of $l,'m_ wmch is ,_ M,

the strength to, come from?

Farmers’ Creamery Make your blood nutritious and Separator Prints you'il have lots of strength. yer Egagfngtbaucggnéhpmpion two,

Your only hope is Ferrozone, an# d I wld “Mmm Peter

This week ........41c i5c |n,t,m¢_ \,|¢,°d.m|,ke|»_ \,|°°d.|,m»|f|e\-_ thine. gig’ gy* t _“mum -mv"

blood-enricher. lt brings keen hi>DB~ gfogk i_.m;m Po_fs“eem|° N_ y__ tite, digests food and supplies nutri~ - ' 1

went to the bid of Walter R. Cox. o

_ 27% _:falls for building up all tile bodily tis Dover' N_ H" me mme Mm' "£25, 3

28'/SC F ' ozone mall s muscles and nerve- *°¥l\l°l‘f\ll\Y S0011 lll'|¢° 1°* * m‘\"°|° 39 lbrgrrlncreasell Ye0ur weillit. hllflli I “'17 ”°°°y l°°"" [nm elflnlfuggllg

reserve of energy into the bod! thai., i “ing 5 d;°P:3;a;’ 55:; by ` _*BML deges wesriness or exhaustion lim In 4 °W“ “ 0

sn cause. ' ' _ '

~ New-Laid For men who toiil Ial:d‘la3:ir.t{&l“;§l: nt gh:"';_“::be'°‘f°‘;"g8 7321?; ,gy

om” mln' ‘harm n 8 er' brigl s new -Jlmee R. Magowan. of Mt. Stem-lint. --to these will errosone I I lilo or spirit sud robust lissitnl. gs. llrxusgitmzlielvglagz °:h:\>°"tl:\_$°-é

i i , fn I - . - -

sgpss-or igotznllg ii 'm.or:;sr:lnin°. aotd the' lot. going’ to Bros: Flarm, i 60 b ea by all dealers. or direct N. Y.. at $4. 00. ce nly I lil 1:; miilntlom The Cstsrrhosone Oo.. More fora prospective fnturity can-

Klngston.0nt. __ _ dldate. _ _~ _f _ _ u _

:°}’_'l’§,,| ,g,,,_ .p¢_so.rous-our ont* tus onlinr-su. ~ _ _ "=_j'_jf____‘_~1_st_a ‘J _ i

j; - ; trio to New Your lust wsslr and bought .. . _ j, the three-year-old colt, Senator Dewey, i , _ _ _ ‘ _ ‘ _ ' __ ~ . , _ ,

M: ::___ :vt cc H___: 203% outof Ecstatic,201% the . former champion pacing mare. and

day! ill P91106 Mid qlllel- at his farm .her sharp sho on at least her two

is said to have stepped halves in 1.04% last summer.

THE HORSE

Exercise offsdts disease dangers.

A lltle salt is a necessary corrective.

A strong halter shank saves later

trouble.

If you have a horse for sale put

flesh on him.

Lice lessen the colt's chances for

rapid growth

.__

A cheap headstall is a fertile cause

of "pullers." _ ' _

Feed a few roots and save oats and

veterinary bills. .

A 'rope or chain behind the horses

Bl0Ds kicking dangers.

Feed rolled or crushed oats and

make' the grain "spin out.”

Who can tell what the prives for-

horses are going to be next spring?

__,__

Do not allow the blacksmith to pare

this horses' feet down too much.

Too much cold water wtll increase

the feed -required for a maintenance ration. '

if any stable must be negierierl do

not let it be the horse stable. Keep it clean. ‘

The horse demand ,though slack,

will come buck. The .man who sticks wins.

“Doll” doesn't like to work in

“Bill's” collar. lt doesn't fit her should- ers.

Four hours in an open yi-mrd is not

too llong for the young horses on fine days. \ \

A manger full of hay and never`

empty is not very appetlzlng, even for a horse.

lf any of the horses must be “stin-

ted" let it be the older animals.'not the colts.

Boards on top of cement are bet-

ter than cement without boards for a horsostable floor.

Horses dislike hens in the stablel:

just as much as does a good horse- man. Hens carry lice. ,

Too many work horses without

work are a load on the farm. Better make some of them breeders.

` Do not.wait until the in-foal mare falls on the ce befofre decding to keep

front fet.

A man who would cross a Stand-

ard-bred mare with a Clydesdale of Percheron stallion generally is reiuiy to afllrm that "There's no money in ll0rses.‘

Some say twice-a-day feeding is suf-

ficient and we believe that two feedel of grain are` enough but the liorse’s"' stomach is a -rather small organ and 1 the_animal often become.: -~es.f_less if' no feed is given at noon. We favor a lighf, feed of hay morning nmi noon comprising in the two feels, about half -the day’s hay ration,*the remainder of the hay to be given' at night _

____i_._._---_-

THE OLD GLORY SALE.

If anything were needed to fully

demonstrate the fact that the har- ness horse holds as high a. place ns' ever in the hearts of the American

ence were disposed of at_an average

The top price, $20.000, was paid for

the hay stallion, Guy Axworthy, 4.. 208% by Harry S. Harkness, and

worthy, 1.58%, will enter the stud nt

where stand Moko. San Francisco, 3, 2.071/4. Bingara, who as the premier sire at Allen Farm. Pittsfield, Mass..

established n world's record by siringr over one hundred standard perform- ers at fourteen years of age. went 10|' the law price of $5,200, ister bein! sold for a substantial advance to Ben- jamin A. Bulkiey, who recently pur- chased a farm near Goshen. N. Y..

The weanlings by The Harvester.

2.01, from Curles Neck Farm. 00011811 Va.. were in great demand, the form- er stallion champion having demonstr ated through the performances Ol' several of his two-year-olds the past season that he possesses the ability to reproduce himself, and twenty-llllle

record for youngsters less than one

¥"`l"“""".'*'*1"n'qesz§'r#':o's;, _ cuisine tltaglxlynrqp ;

1 ...:'_:.i_'§f.rM._r.| I.; ':..r‘ _

wwe sro inning ‘gi - "’ _-3 -

ree weeks b We ~ :::r":.°.:.°~f are and head-chee`ae r" . "_" lt. ' We would __also life; ‘,'__.‘ lr " best way'of`curln¢'~'isain"a .' '1 .‘- Hudson Heights. Qui, -_"-;‘_{`§_ '

hrheirollfis the gms oizygr-'_-1-.'_ t. e wuts s lupp 'of m"' _9`- _--1,

fro

-or

farm is put in pickle. dri ' »

Killing hogs usedjto be mqrg; f_“‘|i special job than it' is nf, Three or four hogs were »’ _ ‘rr

time instead of one, and_'_t&:_ mpeg- '

ation ot the neighbors w ' li;

welcomed, so that the killing. render -

ing of fat, making head*-cheese an-l sausage could be done ln` one day. Different methods of eating np and curing the carcass we followed. _a_nri the seasoning of sausage 'anddlud ; cheese depends a good' deal on tha' si`

es of the consumers. Someegrefer the meat more heavily season *-than others. The procedure generally lol-_ lowed is to withhold feed _ tit-g hog for twenty-four hours fore slaughtering. The killing. and l_e¢‘-' ing is done by severing the Jil lo", vein in the neck. It is essentialzrliat t-he animal bleed. properly. _ ln orde' to remove the hair the hog mill! he scalded in water, to which aomv lille# have been ade'd, at a temperature around 150 degrees. The hog ig~rgis~- ed' off the ground. head downward. rn as to facilitate removing of tile ah trails. These are cueaned of' fat nn* the carcass thoroughly washed' with c-old water and left in a cool pllcenur- til the body heat has escaped. Th= head is severed from the body just behind' tire ears snd is out up inor- der that it may be thoroughly clean ed. it should then be placed in oolf water to draw out the blood; -after

which the fat can be cut from thejaws .

and rendered for lard'_ What meat-rv mains on the head together wlt_l'._thr‘_ meat of the legs is useo"for. lnaf‘kfn'_g

head-cheese.

Vtfhep cutting up t-he carcasrthr-

leaf fat must ble first removedggther- the sorry is split aowu the center sol _the backbone and' ribs are rem ved There its little difficulty in dlvldinf each side into the various ctr_ta,:-which include the ham, shoulder alidiaido- Surplus fat on any of these outsi- usually trimmed off for lard. client secured' from the backbone, riba-and small pieces trimmed from the large? cuts is used for sausage.. ' The're.i= not very much of what might -_bs

termed sausage meat in one _small

lv g. _ _

There are s number of.recipea'fr_~.'

curing meat. To salt dry, hams an"

shoulders are frequently .rubbed wal 4 pounds of salt, 1%--~pon;rg': ot,lnp u_ .sugar, 2 ounces of pulv `_ edtsgltbe- `tre, for every hundred pounds of .mmf ,1i:. should' be-applied _tinge ..tim_ae_'§'fd\' _mms una shoulders, and.; 'bacon, rubb_ing in well ntiin rvdlslo about s we-ek; Some makes --brinir

of 8 lbs. of sail; 4 Ibis. ollmgrrown s__ur'- ar; 2 ounces of pulvenl ' ._laltp'_ l

dissolved in 4 galloni of..py`|;§f_,.',_` '-'Ego »

meat is placed in a cssk and_tli`e _"- ture poured' over it, adding 'slim' eo". water to cover lt. it is tlie`n.we-if tdil _ down and left for six -waakawé* which it is taken from the hri _ rl»' _ then dry smoked until ii.'i1_a"_ ht brown color. lt wlill requi e.to'.b`r_ smoked every day for a' week, a " which .it may, be removed' fr __ _e smoke-house and stored' ldi‘_ an _ _F use. A mixture of 9 pounds of. _l. 3 lbs. or sugar, one pint of molds ’ _-_ 3 ounces of ssltpetre, one ounce; ' ing soda, and 5 or 6 gallons 'of _w‘a_ ' l is sometimes used. The meat is foo?- eled with the mixture for `abo\x`_t-'_ai"` weeks, after which it is `lmo_keil. :_

Many pack the. bxacon in salt io‘b;x;€lli her following as _g_ven _1Bry"_' _ ',' results with side meat' wllen:`ciii'efh'i- ly done. The meat is with salt and broyn suga'r.- abputflino quarter pou:nd of sugar to one Pdlillri of salt, then pizbked in a,balv'¢l’§_fhr three or four ys,-after” _ -the meat is taken out and the°1l3;’;1‘lis scraped off the outside. The_ U39 removed ami' tial meat aliosd;'a`Dil friend, .lust as it would be fnfwthe table, only it is riot cooled oUl_t'e"h_.e

much as if it were to be'-eihflf timie. it is then pocifed" 'ii _ e . orocks or lard pails and the-fat that fries out of the meat* poi!!!-levi!-'itl' I when the crook or pall is nlled,-a plate should be placollfqu top to keep

the meat down in thefaiyggall it gets cold, then lard should red' over' the top to kep the 'air_from entering. It is advisable to lreepr.`.|_l’-" “ tl!" place to prevent mildeksh- Te, ff, at

is cooked a éigitlgdmore'-ge( ‘ _ QM

andifitisri r os for a week or so, lid' tmbyln -;;_-'»":`_'..

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