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"

~ [mfg "7 ’°“- THE onastorrsfrowu GUARDIAN 1-/-.cs NINE ‘--

For Parents Teachers Pu :is

1

T MAGM1 N .

= 'T0 THE FARMER

\

XIHH'

Farmers and others interest

invited _to contribute to The e1ii‘a:llne, The Dairy, The Turf, and Good roads departments of the Guardian ellber by Qilelllen. correspondence or otherwise. Answers will be given by experts to eli questions of general interest and space will be given to any articles that will in any way help to advance Prince Edward ls- lsnd interests.

Contributors are asked to have

their articles at this ofllce early each week. as 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. V

tsl .

THE SCHO0L ;

AND `

THE HOME '

.1 ...lvl

.. ,

Contributions for this department

should be addressed to

President Teacher’s Association,

‘_ Guardian’s School and licme,

P. O. Box 188 Charlottetown.

** $ womans msmuuzs § ‘ :' '.o<-|-at-t

Queries and Contributions for this

department should be addressed to

Mrs. A. E. Duubrack.

, P. O. Box 123

_ , Charlottetown.

VENTILATION AND SANITATION.

(Miss. A. M. MacFarlane.)

“For life is not to live, but to keep

well," said Martial, who lived in the -first century. Herbert Spencer has defined life as" the continuous ud- justment of internal relations .to ternal relations." and health is expression of the response to environment. Health being, there- fore, a relative term, its measure vari- es, within limlts, according to the physical und chemical influences surrounding us.

The education of a vast community

is perhaps the most difficult task that falls to sanitarians. Nevertheless, however far it falls short of its re- alization, it is labor worthy of the many workers contributing to its ac- complishment. A great deal depends on us individually how speedily this will be brought about. We must re- member “to cure” was the volco of the past; "to prevent" the voice of the present.

We should earnestly endeavor to

present unsanitary conditions-to pre- serve health by the removal of all decomposition collected around the house. For instance, in -spring there is unusually found in our cellars a collection of waste material such as old vegetables. in cold weather there is not so much danger in having this lie around if our cellars are properly ventilation, but when we see the first sign of spring we should promptly remove all this lf allowed to collect at all. it will be seen that the problem of keeping fl. house in u sanitary con- dition can be reduced to thc problem of cleanliness and ventilation.

"The adoption of some artificial or

mechanical means of introducing fresh air into dwellings is commonly termed ventilation, and depends upon some method whereby the air of a room may be removed ami replaced by outside air." The chief difficulty iles in the fact that the indlvilual re- cognized no visible difference between indoor air and out door air.

Most peope ure conscious on enter-

ing n closed room, of what they cull a closeness, but this is conceded un- avoidable. it is a fact. that pure air in an unventllated room, of which the dimensions are 20 by 15 by 10 feet, will be made foul in an hour by the habitation of one person. One of the effects of had air is the discom- fort occasioned to those who are not habltuated to its use.

indoor air contains more cnrbonlc

acid than normal outdoor air. ln summer we have fresh air in abund- anco because our houses are open. In cold weather, on thc contrary, our ef- forts are directed to securing wnrnl air, but we do not provide for a suf ficient access of pure air. There may be two reasons for this: First, we think we ure more economical with fuel by keeping a room closed. (whereas it is very hard to heat im- pure air). Second. we rarely pro- vide for the outlet of impure air, and consequently cannot expect the en- trance of pure air. lt is therefore necessary to have two openings. The warmed ,air may be introduced thro- ugh an opening high in the room. and allowed to escape at the floor.

During the day there is much less

danger from persons suffering from went of fresh sir' than during the night. The lack of pure eir is one cause for the tired, listleaa feeling we-often have in the morning. V The window should be-left open at the top, and also a. transom over the door to admit some heated slr. Pro- per ventilation is insisted on in pub- ic buildilll and we should be eilualll' persistent in our efforts to obtain it in our homes.

lt is supposed that the house and

its surroundings are perfectly clean. Pure eirie often spoiled before it en- ters our lungs by the emanatlon from dirty yards. ln spring we usually have e general cleaning of our yards and this is necessary from a sanitary

standpoint as well as from a desire to besut fy them. This one cleaning will do .no good if we allow rubbish to collect during the summer. auch as old coal and other things thrown out of the`lulll'|e. ln. many homes there is he w_l!.lll'01ided for the dispoisl of water. such ss dish water, eo it ll

i »` d tru' "f'°.szf'.i.':;°._°f:°::...:a1s -. ,. . »-$l,oMo x connected

_thowater

t e 1 , l an it

_mo _nmol u°a'v»:r inlaid' _"10

ex- the the

_- . _ v ,l -

- . ‘P : ‘

" -:V ' 65-' 1" _ _ `

;,' ',' .' _A-l-._%'-1*-it ~‘ >, tg, ° -

._ ,,._, .7 ~

°°“"'e“59“i Wei’ of remedylng this evil. Of course there will have to he B l-PRD below this box to prevent the Sewer Bases from entering the house. This method will prevent any tend- ency there may be for water thrown over the yard to drain through an l Underground Passage into water used for domestic purposes. Many cases may be cited where this has been a cause of disease.

Sunlight is an agent which assists

1 in sanitary conditions. The presence of sunlight in dwelling room; must be considered as wsentlal to good health. It has several important functions.The direct rays of the sun' arc considered as actively promoting the assimilation of nutrition by the tissues of the body, ami the formation of vigorous blood elements. It further acts directly in the destruction of nrgnnlc matter, by retarding the development of bacter- ia. It is unnecessary, therefore, to ill- ustrate how its absence must tend to the reduction cf health, especially in the case of children,-who. during the formation period of life, demand that every opportunity be given them for` healthy development.

By looking closely into this matter

ting our good resolutions into prac- tice, we will not only contribute to the health and longevity of our com- munity, but will do mitch to prove to the lncredulous that it is possible to live comfortably and yet heaitllfully.

HYMN OF HATE.

(With a conventional Balsam to Herr Lissauer.)

-Cranberry pie, or apricot- We love them not, we hate them not. Of all the victuals in pot or plate, '1‘here's only one that we loathe and - hate. W,e love a hundred. we hate but one, And that we’ll hate till our race is

l‘l.lll~'-

BREAD PUDDING!

lt's known to you all, it's known to

you all,

It casts a gloom, and it casts a pall; By whatso name they mark the mess, You take one taste and you give one

guess.

Come, let us stand in the Walling

Place,

A vow to register, face to face; We will never forego our hate Of that tasteless fodder we execrate-

BREAD PUDDING!

Cranberry pie, or apricot- Some folks like ’en;x, and some folks

not,

They're not so bad, if they're made

just right,

Tho' they don't enkindle our appetite. But you hate with a lasting hate,

And never will we that hate abate: Hate of tooth and hate of the gum,

Hate of palate and hate of tum, Hate of the millions who’ve choked it

down,

ln country kitchen or house in town. We love o thousand, we hate but one, With a hate more hot than the hate of

_ Hun-

BREAD PUDDING!

-Chicago Daily Tribune

PRACTICAL AGRICULTURE iN

HIGH SCHOOL

County High School Club Dlatributes

Purebred Eggs.

The 80 members of the Middleton,

Va., County high school poultry club have shipped 1,500. settings of pure- bred Barred Plymouth llock eggs so far this season. The club represents n. new idea in poultry work-comn1un- ity poultry breeding. It offers great opportunities for the improvement of poultry stock. as well ns the market- ing of poultry and eggs. and can easily be adopted by many of the schools teaching agricultural subjects. A single flock of about 30 purebred Ply- mouth Rocks forms a nucleus for the distribution throughout the district of eggs for hatching. The students have formed a poultry club and are furnished eggs from these purebred fowls. But the students are not the only ones to benefit from the flock. Their parents and anyone within the county can obtain a setting of eggs for hatching. in pnylnent for which they return in the fall one of the chic- kens hatched from the eggs. The members of the club and other indiv- iduals who obtain eggs to start rais- ing purebred stock. lmwever, have to pledge themselves to hatch eggs from this source only. Thus from this single flock there is built up in the community practically one purebred strain of poultry

The care of tho poultry is part of

tho schoolhouse jnnitor's work, und thus the poultry le systematically car- ed for by one attendant. rather than undor n hit-or-miss plan where u num- ber of school children "try their hand” at feeding the fowls._

Two male birds are kept with the

thirty hens only during the breeding season, and eggs are sold in the open market when not sold to club mem- bers or individuals for setting. To prevent inbrsedlng. however, the roosters of a different strain may be substituted each spring. One of the United States Department of Agricul- ture's specialists will this fall visit the school and farms in the vicinity of Middletown, and help select the best poultry for breeding purposes. These breeders will be retained on the farms on which they were grown, and thus the farmer or school child who has once obtained a setting of eg!! will not need again to apply at the school for more.

The school club members are very

enthusiastic about their work and at the fall and winter shows carry off

most of the prllesi At the first egg show held last ye r. some 50 dozen eggs were exhib ted and the student competition was keen. Another show was held this year in May.

A schoolhouse also may be made

the centre for collecting eggs fresh from any part of the country within s fair distance. ss the school children come daily to the school. and can easily bring the fresh eggs with them. These eggs can be marketed in the

city and bring speclslurrlces. because they ceo be guarnte as strickly

fresh. ' .- - ~ . The poultry club in sdditlonefforde e' chance to exchange breeding fowls

mm.: l .li 1 ~ . r.. 32113319- °§f‘il‘2r..il“‘“ °‘.'.‘

of ventilation and sanitation, and put---

Q - POULTRY i

WHAT SHALL WE DO

TO PRODUCE EGGS

EARLY NEXT WINTER?

By T. A. Benson,

Dominion Poultry Representative

it is by no means too early to be

giving careful thought to this most important problem: It is even in fact too late in the case of those who did not give particular attention to the selection or purchasing their hatching eggs in the Spring.

if the natural method of hatching ls

being practised the hen or hens should be well fed just as the chicks are show- ing signs of hatching, in order that they may not be restless during the hatching: Then the hens should be kept as quiet as possible until the hatch is completed. lt is a good plan to confine them to the nest so that they will not run off with one or two chicks which may hatch out earlier than the majority. Careful watch should be kept, but the chicks should have perfect quiet or sleep if possible for thirty-six to forty-eight hours, and should never be fed sooner than about forty-eight hours after being hntclled. The very first feed given should be sour milk, which is just thickening but before the curd separates from the whey. To make quite certain that each clllck's first fced is this sour milk, each one should be taken care- fully and its beak dipped into the milk. Sour milk is much more valuable than sweet milk for poultry, and it has proved to he an important factor in combating chick diseases and inducing growth. Give the chicks nothing but this to drink for the first three or four days, after which they should have pure water in addition. About an hour after the sour milk has been fed the first time a small quantity of fine, dry bread crumbs with a little flue grit or coarse sand should be fed, then following in the order named,-a lit- tle oat meal, a little dry wheat bran, stale bread soaked in milk and squeezed dry, dry bread crumbs again and dry oatmeal again, making five feeds a day. They may be fed in this way for two or three days, a little coarse corn meal and fed in fine lit- ter tc induce exercise after the third day. Green food should be fed once a day from the fourth day; tender grass, finely chopped lettuce, sprouted oats, or dandylion leaves, make excellent green food. Keep fine charcoal, grit, sour milk, and pure water before them at all times. Do not feed sweet milk one day and sour another. It is injur- ious to do so. Feed very sparingly in- deed for ten days, keeping them on the hungry side. After the first week or ten days it is a good plan to keep a dry mash before the chicks at all times, and a good mixture is,-

Wheat bran . . . ... ..two parts Wheat shorts . . . . . ...one part Ground oats sifted... .one part Corn meal . _ . . ....one part Beef scraps . . . . . . . ...one part

if beef scraps cannot be obtained.

little pieces of lean meat (not»pork) given occasionally will help.

A grain mixture made up as follows

should be fed morning und evening thrown into litter,-

Cracked wheat . . . . ...two parts Cracked corn, (fine) two parts Course ground outs, sifted, one

part

Cracked peas,. .half part

After three weeks the wheat can be

fed whole, but not too freely at first; then gradually induce the birds to cat. Their crops must be developed if their bodies are to develop, and if they are to produce large quantities oi' eggs, or meat, as the case may be in the future. Teach the birds to roost early on flat boards four inches to six inches wide.placed not higher than about one foot from the floor, hens brooding chicks should be kept con- fined to the coop for the first two weeks and then let out when dry and driven into the coop at night. But tt careful watch should always be kept.

Watch your valuable early chicks;

never let them stop growing until they have reached full development. if they stop growing they are stunted, always stunted.

Keep their quarters scrupulously

clean from the first; keep them free from vermin by using on ointment made of equal parts of sulphur pow- der and lard, rub just a little gently on the head, working it down to the skin and it little under thc wings and over the vent.

Birds frmn good stock cared for

something in the manner described, will produce early winter, spring, and carly summer eggs, and if good care is continued, will come into laying again thc next Full. They will lay good sized eggs and save the endless disappointment we suffer from havi- ing so many small eggs in these days of quality basis. bllyillll “nil Benin!-

RAIBE INFERTILE EGGS

it is conservatively estimated that

there is an annual loss in eggs, in this country of $45,000,000- Pflellellly all of this enormous loss is sustained by the farmers of this country, as it is on the general farms that the great bulk of eggs is produced. A very greet part of this-.lose can be prevent-

od by the productlan of infertile eggs, which are laid by . he hens thatdo not have a male _bird with them.- The bird hae' no influence whatever on the number of eggs laid. Therefore, as

kept

than mer

tor o fine

TOP

A

This Last Two

1913 1912 1911

This Last Two

1913 1912 1911

This Last Two

1913 1912 1911

Butt

:Hogs Cattle Lambs $7.50

Cntti

Eggs

This Last Two Sam 1913 1912 1 911

This Last Two Sam 1913 1912 1911

Last Two Sam 1918 1912 1911

This Last Two

1918 1912 1911

This Last TWO

S8111

soon as the hatching season ls- over ,1913,_,_ ,.

wher

t

Same

Same

I-logs Cattle Lambs $10.00 Barley

Esc; Cheese (large)

Butter

Eggs Cheese (large)

Hogs

Lamb Barley 85c

'rms

same week 1914.. ....1

e fertile and infertile eggs are under similar conditions, the fer-

tile eggs spoiled much quicker, due to the fact that they deteriorate faster

lufertile eggs in the average sum- iemberature. Summer heat has

the same. effect. as the hen or incuba-

n fertile eggs. Sell, kill or con. he male bird as soon as the

hatching season is over.

, ,.,,-._-_-»~_..___.._,__

THE .MARKETS . _

....................¥ at

QUOTATIONS THIS WEEK

ND COMPARISONS WITH

PREVIOUS YEARS _

Toronto, J une 2.

CATTLE MARKET

Top price for beef ca ttle

week. . . . . . . . . . . . . . . .. . 8.50 week .. 8.50 weeks also .. 8.25 week 1914 8.50

7.50 7.95 0.30

SHEEP MARKET

Sheep Lambs

Week .. .-7.50 $10.00 Week ...8.50 9.50 weeks ago .. .8.50 11.00 week 1914 ..6.00 9.00 l .. .7.00 - 9.00

5.60 5.25 4.50 0.50

Toronto, J une 2

Cntte Market

’l‘op price for

beef cattle

....$8.60

.. 8.50 _ .. 8.25

Week.. .. week . . . . weeks ago.

Same week 1914.... . 8.50

....7.50 .. . ..........7.95 . . . . . . . . . 0.30

Sheep Market

TORONTO, JUNE 2.

Off Cars $9.86

$8.60

75c

TORONTO, JUNE 2.

26c 19c 20c

l'

MONTREAL, JUNE 2.

Off Cars $10.25

' $8.75

-MONTREAL, JUNE 2. `

28c 25c 19c

BUFFALO, JUNE 2.

Fed and Watered $8.15

e $9.50 B $12.00

NEW YORK, UNE 2.

But ter 29 15,

25c

Cheese (large) 17c

Sheep Market

Egg Market

New Laid

Sheep Lambs

week . . . . . . . ._.$7.50 $10.00 week.... .. 8.50 9.50 weeks ago.. 8.50 _11.00 e week 1914.. 6.00 9.00 9.00 ..5.60 5.25 . . . . . _ . . . . . . ... 4.50 6.50

Hog Market

Top price

of cars

$9.85 9.80

. ....9.60 .. 8.35

week.... .

week . . . . . . . ...

weeks ago.... e week 1914... . . . ._ 10.20 . ....8.75

Butter Market

Farmers' Creamery

Separator Prints

week.... ....24 20 week . . . . . ... .....26 27% weeks ago.... ....28 31 eweek 1914.... ....20 22 . . . . .....24 26 25% .. _.18 21

Cheese Market

Top Prices at

- Local Boards.. week.... ....18 13-16 wool¢.... . .. ....18 13-16 weeksago.... .. . ....19

»- zo is

cn

'I“F¢- oowm

III IIII If`f.IIIIi1

week..... . ..19c.' week.... .. _ ......19 weeks ago.. ....1955 ewsek1914.... ..19

._ ......20l/S

the male shouldlperemoved from thegiglz.. . .. . ....21 dock. `111........

rings in eggs occur in hot weather. ' Grain Market

Special care should be given to the Fall gathering and storing of the eggs. dur- Wheat Orig;

The greatest trouble from blood!

ing the late spring and suulmer This week . .. ....81.45 mvntha At time times theesn Last we.-1..... ._ __ 1.50 should be gathered st least twice I. Two weeks ago.... ._ ._ 1.00 dey, placed in a room or cellar whsle 19%a__,, 98 the ,temperature does not rise above 1'! ......1.06 'I0 deg. .. and marketed two ortbrse 111,___ ._ 86

times s week. .-

Blood rings are ceased by the devel

06 45 40 55 48

mentor the smbrrv DM will# . ---Practice level comm la the brow-

zgd-iit-‘bsi tdth.-.-ltl=bos-((11.1 ,mr ta

e ioh‘;tc§“i\‘iInfe:tile todliii “ cm” in fight

and -to introduce new blood into 'tne|€L§§6g;;i:$£;°r? ;l1°<;I§"ib't°:=:e1:", ;t61fite:§ea|l?Ei..c¢\i:r‘¢;e‘_ltl;=loigl_o1‘a‘<‘»1li

- e - s -- s urs an is o .. o o

' " fl-Mft! `7to14_dd'_ thoihocbod tb"- "ll f‘ tl

Hate who are interested ia t tbl per- bird lst?o?\ov6d 'ine sock. ge-‘tho sm- eoastantlylbgt kmee’p‘i!l\°e`r,l:nd

[taining sails feral -_ » L_ 1 I-sited-foxpsriments Eno shown' that 'es lsv`ol ee possible about the’ pleats

. l

.. ,

_ .~ ‘ im -, . .,-_ , .r. ~ ~’“\‘-.. '_ » - k.. . » .... ,-1,...

5 me 'runs

. THE HORSE.

, The lowest service is often dearest in the end.

- I C U

Stallions are plentiful, but good

-sires are not too numerous.

' OOO

There is no reason why n cull horse

.should over be used in breeding.

U 1 8

Return mares to the horse regular-

ly if ou would have success with

Y

.breeding operations.

l\ I3 3

it is well to pull the shoes on the

horses turned out for a few weeks or months on pasture.

ll lb lb

A feed bor for the suckling colt

will ensure a better colt, provided it is kept clean and a fcw oats and a little bran supplied once or twice daily.

ll Ili ll

it might be better to postpone breed-

ing the two-year-old filly until fall. If she is not well developed do not breed. 8 U U

The good horse is a moneymaker

even in times of high-priced feed, but the poor individual ls always a losing

-proposition.

If ll Ill

Never allow the colt to run in the

field with a working dam Both the colt and the mother give trouble un- der the circumstances.

I li'-1

Sore backs and sore necks often

come with working on the cultivator, mower, binder and other tongued im- plements and machines. Keep collars and harness clean, and treat threaten- ing sores early.

KEEP UP THE STANDARD OF CAN- ADIAN HORSES.

Some horsemen have recently been

heard to remark that owing to the fact thut few, if any, stallions und mares for breeding purposes will be available from Europe for some years after the war is over, some difficulty will be experienced in maintaining and improving the draft horse stock of this country. With this few horse- men agree. A large number of good sires have been imported during re- cent years, and these will be useful for several years to come. Besides, these good sires used on the best of the Canadian bred mares should pro- duce just as good stock as much of that ordinarily brought out from the Old Land. A Western horsemen says of the situation: “1 think we will be able to improve our draft horses durins the next 10 years. We have more good mares than we had ten years ago, and although we will not have so ‘many great breeding imported stall- lons we will have their Canadin-bred descendants, many of them fine, big horses and splendid breeders. It needs a much better horse or mare to win in our Canadian-bred classes than it did 10 years ago, and it has been getting harder every year. We take an espec- ial prlde in our Canadian-bred classes, and are slowly doing away with two separate classes. One open class for imported and Canadian-bred with more and larger prizes will soon be all we need."

It is not generally believed that as

high a percentage of the extra high- class quality of horses can be raised in Canada as in Europe, because not so many good breeding horses are to be found in this cuntry, and fewer of the best class of mares are avail- able. these being widely scattered. European breeders may come to Am- erica to replenish their depleted studs. but if they are to find the class of horses here which they desire breed- ers must put forth an extra effort to improve the standard of our draft horses. This is no time to practice in- discriminate breeding. Every mating should be made with a definite object in view. Out-crossing must not be tol- erated. Matings for size, substance and quality must be made, and the best possible use made of the good mares and outstanding stallions al- ready in this country. In a time like this no legislation should be necess- ary to drive the grade and the scrub pure-bred off the road. Canada. has an excellent opportunity to make a name as a horse-breeding country and the onus of the situation is on our horsemen, particularly mare owners. Breed the mares to nothing but the right kind of stallion, one which will nick well with them and throw a desirable colt. The good stallion should do a big season; the scrubs should go to work in harness. Mare owners hold the key to the situation. Canada can produce good horses from the best stock already in this country if the best methods are followed in breeding. '-

THE FARM §

'

THE DRVING AND

FLANKINO OF POTATOES

Inquiries having been received with

respect to possible means for making ‘ use of surp us potatoes and fiaking po- tatoes which has been developed to a considerable extent in Germany and other parts of Europe, should be of ‘ interest. information along these lines woe contained in a report of Mr. J. T. Lithgrow, former Canadian Trade

published in the Weekly Bulletin (Nd. 487) of June 10, 1912. The greet .interest attached to this question at the present time and the possibility of utilising potatoes and turning them -into sg fmperlsheblo food sgrodnct in the way described, would s in to wer- rent the reproduction of this report in

the current number of .tho Bulletin, together with farther information ob-

Commissioner in Berlin, which was-

inlneii by Mr. Lithgrow but not pub- lished in the report referred lo. (ioni- pri-hensivc information on the subject is also given in the Bulletin of ldcouo- mic und Social intelligence for .innu- ary. 1911, and February, 1911. Ex- tracts from these publications will therefore he published in the next number of the Weekly Bulletin, and should be of interest as further amp- lifying the information furnished by Mr. Lithgow.

Result* of British Experiments

The office ofthe High Commissioner

for (Innnda has informed the Depart- ment that as the result of experiments recently conducted at Wye in the United Kingdom, it has been found that for potatoes the hot air system of drying is the best from a commercial point of view. The process is describ- ed as follows:-

“The potatoes should first be sliced,

then put into cold water (to prevent dlscolouration), then steamed for three to six minutes, and then sub- jected to a current of hot air 70 to 90 C. until dry. 'l`en pounds of ordiuur_v potatoes will make a liiilc more than one pound of dry. This system is said to also give good results `with other vegetables."

Samples of Dried Potatoes

A sample of potatoes dried in thc

manner above described has been forwarded to the Department. This sample consists of rather course thick dried potato chips of un amber color, and it differs in several important res- spects from another sample packet furnished by Mr. Lithgow showing the kind of potato flakes produced in Ger- many after the manner set forth be- low. The flakes that comprise this latter packet are much finer than those of the first mentioned sum plc, being thin cream coloured flakes about the size of n finger print. Both the samples in question may be in spectedf on application at the Depart- ment ol’ Trade and Commerce, Ot- tawa. (liefer l-‘lie No. A 1474.)

Drying and Flaking of Potatoes in

Germany

With reference to the process in

use in Germany for drying and fiaking potatoes, the report of Mr. J. T. Lithkow, published in W'eekiy Bullo- tin No. 437, states in part as follows: The drying and fiaking of potatoes

is comparatively a new lndustry in Germany but it has made enormous strides since its first development about fifteen years ago. At that time the various government agricultural experimental stations took up the sub- ject with a view of finding some sult- able process that would reduce the 80 per cent in the preserved article. Prizes were offered and tests were made. Machine factories went to work and produced successful mach- inery and apparatus for this purpose. The system of drying and fiaking dif- fered in detail, but the means employ- ed in drying is. the same, namely, steam and hot air.

EXPERIMENTS IN STEAM DRYING

Tests made in 1903 under the dir-

ection of the Vereins der Spiritusfab- rlkanten in Germany to determine the best drying method. proved that for small plants the drying by steam met all requirememnts. but for larger plants the so-called “combined pro- cess” is not only better but necessary to obtain the full capacity of the plant. Tile reason is made clearer when it is considered that in large plants the potato sheet on the rollers is thicker, and requires a longer time to dry if heat is applied from the rol- ler side only. Hot air applied on the other side causes the sheet to dry quicker.

DESCRIPTION OF THE PROCESS.

The so-called “combined drying pro-

cess" thereforc consists of applying steam on the inside of the rollers and hot air on the exterior. The advan- tages claimed for this process arc as iollows:-

(1) The capacity is increased i 1

per cent. without increasing the pro- duction cost.

(2) The process is adapted for

small operation as well as for large, independent plants.

(3) Tile flakes can be rolled thick-

er, thereby increasing the contents of water, bringing it up to 18 per cent.

A better indication as to the various

stages followed in the process of dry- ing and fiaking potatoes may be gain- ed from the accompanying illustra- tions, which nre taken from the catal- cguc of u firm who have equipped two- thirds of the potato drying plants at present in operation in Germany. The first illustration gives zl view of a complete plant with its equipment. and whilc thc second shows the appar atus room and the roller drying mach- ine of a potato drying plant in the Ger- man province of Posen. In order that the various stages of the process as shown in the nrst illustration may be

cription may be givenz-

of the tower by the endless chai buckets. Here they are washed i

elevator The flakes are then take D bags by means of a special apparatus.

COST OF FLAKING

the Vereins der Splritusfabrik nten

1. 1.

more readily understood, a brief des-

The potatoes are carried to the top

n

n

the potato washing machine and then pass into the cooking vessel where they are cooked soft by means of ex- haust or fresh steam. From here they pass into the roller drying appar- atus which produces the flakes of 12- 16 per cent. water. After the potato sheet has remained on the roller the proper length of time it is freed by means of a knife and fails below on to a transport which leads to the

. n

u to the room above and filled in

The cost of fiaking naturally de-

pends upon the size of the plant, price -am of coal or other material, value of ‘

potatoes and the rate of wages. For s small plant it is considered that 110 pounds of raw potatoes can be fiaked at from 35pf. to 40 pf.. that is from eight to 10 cents. This calculation was meds by Dr. Fischer of the Agri- cultural High School in Berlin, and

the result of a practical test mfs by _ foe",

procured for mks. 2.20 ($0.53) per 100 , kg. 4220 pounds.) wages per man per day inks. 2.50 (0.60). that the potatoes used contain on an average of 18.22 ‘per cent. starch, that the degree of wetness of the flakes averages about 15 per cent. (water), and that the plant operates for 150 days, the total production cost per zentnor (110 pounds) of raw potatoes is therefore arrived at as follower-

(a) For small plants operated in

connection with other undertakings, 35-40 pfg. ($0.08-0.10), _

(b) For independent plants oper-

Stagg day and night, 28-35 pig. ($0.06-

COST OP EQUIPMENT AND OPER-

ATION

A small plant with the capacity of

about 35 pounds an hour can be erect- ed at an estimate cost of about $4,000. and the operating expenses at 16.70 per day. Plants of higher capacity ure proportionately cheaper.

MEETS WITH READY SALE

Potato flakes are already a well-

known article in Germany, and can be purchased from any grocer. There are vcry different qualities according to the use for which they are intend- cd. Some of their uses are in the manufacture of yeast. glue, substitute for flour mixed with flour in bread making, in distillerles and food for cattle. This last use is especially suc- cessful.

STOCK FEEDING

Potato flakes have proved to be an

excellent food for stock. and especial- ly for young cattle in summer. An inferior quality of raw potatoes may be used in making flakes for food. The imperial Agricultural Experimental Station in Mockern states the follow- ing respecting the value of potato flakes as a stock foodz-

“Potato flakes as a stock food be-

longs to the lightest and most easily digestible food, thorough tests made at this institution have proved that the flakes are far superior to the raw potato. The dry potato does not pos- sess the sharp qualities of the raw, and therefore does not have injurious effects on the digestive organs. Pot- atoe Hakes can be used advantageous- ly for all stock.” '

The drying of luplne, rye and other

podded grains can be accomplished on a roller-drying machine by means of wet steam. with very little altera- tion of the apparatus. One important advantage in this treatment of grains for stock feed is that all injurious and poisonous substances, such as fungus and mushroom, are destroyed by the high temperature of the steam and hot air.

ADVANTAGES OF PROCESS

,,...

Before the introduction of this pro-

cess the German potato grower was often obliged. when the harvest was good, to'Iet a large part of his crop rot in the ground. This invention has created a value and market for potatoes.

The potato producing land in the

German Empire today is estimated at over eight million acres. This is an increase of 10 per cent. since 1900.

1)uring the period 1882-1892, the

average harvest of potatoes wes 31 million tons. the average harvest for the period 1903-1906 was 49 million tons. each year showing an increase in both harvest and land cultivated.

Further particulars with respect to

the drying and fiaking of potatoes will appear in the next number of the Weekly Bulletin of Economical and Social intelligence for January 1911, and February, 1911, giving very full and complete information on the sub- ject of potato dessication will be pub- lished.