» :_..-,, ..__i, »_;-._'I.i_.. F” -_ . -. A _ _ _ ' _ _ __ ,. f _ _ m. _ol .-,- :;__,___»=, _.5 ,~,:f».;f . _ _.__-i__. ‘ __~. _ _ ' ._ _ _ __ - _ *_ _ _ __ i i /_ .,_ _.t,;._$,_,_»____.,..- __ ._ _ - _ i__. __ __ _ _ __ __ . _I f _ __ ___.__ _~,_,_¢ _ _ _ _ _ _ ,_ .cl__ _J. ,__ T *V 'A M’ l"“"l` s ‘ ' A " 11 Y ' ‘f-<»`:"_ ` _ - _ - - - ` _` .. _f "

- "i>lsC`13M»BE_lt 12. 1914' ‘

THEMAGAZI

'ms cnAnLo1'l's'rowN GUARDIAN _ rites sr-:van __ '_

For Parents Teachers. Pupils.

__ _ _ _ _ __ N IE D Dairymen: F armers. H orsemg_1_1

mwwm

Nllcll. but throughout the week 0|-

month there h ld b

T0 THE FARMER iichanse that nosogg thine consmrt

' 8 becomes

m°H0¢0l10\lB. Too often the baskets are filled with sweet meats rather than substantial articles of food yet

Farmers and others interested are :it is as easy to prepare the latter

lnvited to contribute to The Farm, _the former, and to pu; mem in E:

9 Dan-y The Turf, and Gooo tractive form.

»

:gms departments _of the Guardian _mbsf by question, correspondence or nherwise. Answers will be given by ,gperts to all questions of general mares; and space will be given to my articles that will in any way hem to advance Prince Edward ls- pmd interests.

Contributors are asked to have

ghelr articles at this office early each week as only a short emergency item can be handled as late as one ,_ m, Wednesday. All received after that hour cannot appear until the following week. _

f THE SCHOOL 5,

l ANI) j’

_ THE HOME

fl- ‘

Contributors for this department

should be addressed to

President Teacher‘s Association,

Guardian's School and Home.

P. 0. Box 188 Charlottetown.

THE OLD FARM LANE.

(Clintofl_Scollard, in New York Sun.)

The maples, with their crimson stain, Hegulle me down the old farm lane, Where the slow moving cattle go _ At dew fall in the afterglow,

When drearily there drifts across The pastures, wrapped in amber gloss I The milking cry, “Co' hose! Co’ boss!‘

Hero sumarhs show their gleaming

fire

Above the purple spire;

And here, like embers in an urn, The bending barberrles blush and '

burn;

While from the open milk-weed pod

Drift snowy sails, and o'er the sod '

Lift torches of the goldenrod.

The air is soft, the air is sweet, The bygone lure.of truaiit feet

Calls as it did In distant days When all the world was hung with

haze placed lu such close neighborhood lol

The haze of youth, and dreams were

fain,

And “ned with gig,-195 that remain er wrapped around sandwiches and'

A halo round the cld ‘arm lane!

THE OLD SCHOOL

There stands by the mad in a coup. able at noon and this may be carried i

' friwfi,

A quaint little schoolhouse, old and

:~ \\'i\,

With steps of stone askew and grey. Worn down by feet that have passed

that way,

Around it, the pumt-brush 519211118

white in June

And lends to the breezes its faint

perfume.

And up in the oaks to left and right. The song-birds carol in sweet de-

light.

There's'~ a brook that winds through

a fragrant wood.

Where sombre pines for years linvo stood, ~ And a pace where clusters of love-

berry vines '

Grow thick in the leaves where thc

sun never shines.

And tllero by the brook is a mossy

bank

where Jack-in-tile-pulpit grows wil

and rank;

Where shy glnk wind-flowers droolll

their eada

Noddlng at violets in cool green beds.

inside our desks with knlfc1_carved

frames,'

The plastered walls with Dellcmed

names, _

Ragged old curtains that aided U19

sun

In making one sleepy ere IGSSOHB

' were done. _ There's a rusty stove with crazy-

legs. _ _

ll's long pipe fastened with wires 0

pt-gs. .

And the teacher’s desk with its nine

tailed strap,

That broke off many 11 5'~`h°°"`°°m

nap.

Still stands by the road the junipci‘|

tree _

Where we boys played U"5°'t“5 Wm'

boys’ rough B 2%

Ana tilsrocir where we lumped 0""

9' suck hem mah' - Lettuce Sandwiches: Apple Saucezl

Each cryinlgv in turn, "I jumped high

est, ."'

But they have gone and the old school

ways# tems lu

We have graéles and town sys

these sys.

No barfoot boys. H0 9““b°““etb§;Q,i{ No bashflil urchilis. no 10"!

curls. _ _

Sometilil°;s In memory they pass in_

I lf ._ _

'rits boys and lil-is who uses to so To the quaint lltle schoolhouse. 01d

and

That stan s by the road in s country!

tovlli. '

Some lie now ’neath the Sfsisi? gfeflfk Some high ln the ranks Of l 0

seen. the BM Some are in lands bey0“d may All ml- nam um snot v\\°"°

played with me.

____--m

frut l.uNcu cox. ‘

By Ai Ethel Dunbrack.

...___ _

The element of sur ri _

lish to food that wolsdsgewllltltligve 5;. preciated otherwise. and may be man. aged by diplomacy on the part of tim m0ih9l', or whoever packs the basket. Do not ask a child at the breakfast table what he would have for luncll and then pack it before his eyes.

It is much more difllcult to make a

luncheon attractive and appetizlng when it mul-it be put up and not eaten for several hours, then it is to servo it on ones table, Fresh from the Tlllll-Z2 or pantry. For this reason school lunches should receive more ¢h0UEIit and attention than less.

The first thing to provide is a good

lunch box or basket. There arc a number of good makes on thc iiiarket_ Sollle have fitted tin boxes which can be removed and scaldcd. They are durable, neat and inexpensive. A bas- kct with a hinged cover is coltvcnieiit. Straps maylbo fastened to tlic sides of thc basket ill which to place thc uloii- sils. Ordliiary show boxes can bc utili- zed. Whatever style is chosen care should be takeli to have it perforated for ventilation. The use of parafine paper and paper napkins has revol- utionized the posibilltles of daluti- ness and attractiveness ill the school luiicll. Linen napkins arc likely to bocolno solid llle first day and must be replaced wllicll adds -.nzitcrizilly to thc family wash or must ronlilin ill unattractive form.

Paper napkins oi' uilcolorcd arc safe

lo use ulid necd _ not be uilbeliutiflll. Parailino paper makes it posible to keep one food from adhering to nu- otlier and to keep sandwiches, cake and similar food moist. l'laln whilc paper napkins may be purchased. Plain white paper napkins may be purchased i'or thirty-five cents per hundred. Paraillilc paper is sold :lt the rate of tweilty-four sheets for live cents. When there is a chance to wash dishes in the school. lt is not im- practicable for eacll pupil to have his own knife, fork, spoon, platc and cup. Enamel ware plate ami cups are suitable for these purposes. The sani- tary folding drinkllig cup can be pur- chased very cheaply and should ac- conlpaiiy the lunch basket ii` possibde. These can only be used once ami as they are destroyed after each meal, the danger of ulisaultary drinking cups is overcome. Tile luncli box or basket must be well aired over night. If napkins and crumbs are allowed lo remain in it until the next day's lunch is prepared, odours and flavours will invariably remain to effect the next food packed in the basket. Nor is it appetlzlng to have one article of food

another that one adheres to another or the flavors mingled. Parafflne pap-

cakes will keep each distinct, moist and in good shape, Small screw top bottles are indispensable for carrying Jellies, cuslards or cooked fruits. For school children warin liquid is desir-

ln a small sized Thermos bottle.

in preparing n. lunch box, much the

same scheme may be followed as iii the planning of the entire diet. As the mother looks ahead from day to day, she can plan to have on liand besides the bread and butler, a protein rich food, a fruit or vegetable and il swccl. Milk, cllecse, meat, eggs, are samples ot' the first named food. For example a lilncli consisting ol’ potato soup in which whole milk plays all lniportnnt part a lettuce salidwlcli and a ng, dale or prune sandwich would iuake rather a dainty and reasonable well balanced nical. lt is best not to serve chocolate to school children, as it is too rich. Soup or cocoa may be used. The fact that fats remain longer iii the stoni- acli than other substances makes it particularly undesirable to serve fatty foods at noon, if li child is to tomre- turn " soon to work. A ,_-up of cottage cheese, a slice of potted liieat, or flsli sand- wich, the yolks of eggs seasoned, and spread between slices of bread and butter, ltaw figs, dates or prunes, bak- cd apples, apple sauce, stewcd dried fruits or fresh fruits. satisfy the de- lnalid for cellulose rich foods. The sweets may be obtained in the form of plain cllkc, cookies, sweet salldwlcllcs. sweet chocolate or pure candy. it is better to have a menu, such as the u.- bove, and which contains possibly more sweet than some persoli's would admit ill a I-unch, than to have out which would be over fat. Sugar is rup- idly absorbed while fat is the last substance io leave the stomncli. illit- ter and mayonnaise dressing are the best forms in which to put fat into the lunch box. The latter, however, is an expensive food, and the butter is ns digestible ulill wliolesonie. It is not so important to lry and inlrodllc whole- some ones_ Fried foods should never be a part of the school lunch. The fol- lowing are suggestions for lunch box menues for school children.

1 Cold corn beef: Graham muffins

Milk.

2. Egg Sandwiches: Vegetable Soup

IF* lt: Wafers.

Cafniltottargle Cheese: Battered Rolls: Prune Sandwiches: Cocoa.

4, Sliced ham: Bread and Butter:

Ginger Cookies: Baked Apple and Milk. '

5.

Bread: Bananas: Milk.

6. Chee1se Snndwichesl Cup Cust- d: C ok es: DP 9-

M7. Cgld Roast Beef: Rice Pudding; Crackers: Dates and nut Sandwiches.

pl§i.T§iltl¢l;`fl°rik;bnli semi: olive simil- wlch: Jain Sandwich: Milk.

10. Split Pea lloup: Croutons: Tap-

ioca Pudding: Cranberry Snllce.

nuevos Mas. A.s. oun-

'NST snack.

1_1 -

` ING ‘ means cooking ln hot fat

dezggnougli to cover the material to be cooked The fat used for cooking

_ 3 ds most of h B, ' Oil, L rd, Beef Dripping.

“The chnd 'ggi 1-22:11, not too well -Billy liggngocoa flutter, _Crisco &c

Y I tn# lol: _

ventilated. requires s lunch very ferent from that he might take _rn

goglumbination of two thirds lard and one third beef dripplngs is considered

an all my ex union ln the °P'=“ ° 'nie lofnl shuffle as simple I" °"_§‘_§‘_f,’f; tml limited in quantity: ¢\\°'° ' one not as a..-pgvat variety I" '"5'

__ q_ - _ _ _ I _ _._

"M1 -." ,A -'. `» - 'V -"»_ i _ .' ‘ ~-' _ A _ ' _'f ` O- ~"4'

? . _ - .'~`_'f' -iw->;i'-;€~§_A 1 _ ' _ \ ,yt '»;__' __ _._‘ ‘ 3-.‘_‘t.__? ,_ : ' ~ _ '_ ,_i,1_&3il .3 » . .. ' at _ t . __.i_ t» .. ii*-, P.. l 1 . __ _ » , . , _» ' ‘ '

f ~ I ' \ 1

be used in the place of beef drlllvlhs- 'ro TRY OUT FAT: Cut the nt In-

Creaui of Potato Soup: Graham.

8. Tmigue: Beet Salad: Olive Sand-'

better than lard alone Mutton may

to small pieces. put into pan in the oven or over a fire with enough cold water to cover and let simmer slowly for several hours. When the fat is melted and nearly free from water, strain it. On cooling the fat will form a cake on top of any remaining water. Another way is to put the pieces of fat In the top of a double boiler.

TO CERTIFY FAT: Melt the fat,

add raw potatoes, cut in % inch slices and allow fat to heat gradually. When fat ceases to bubble and potatoes tre well browned, strain (tllroughmuslin _,or double cheese cloth placed over a _strainerl into a pan or jar. V POINTS ABOUT FRYING: Use _deep iron or granlteware kettle for _frying. Fat should be about three fiuches from top and of sufficient depth to cover the food. Heat the fat over steady fire, where no water can get at it. Be careful none of the fat spills. _Always move kettle gently. Always -have food as dry as possible and not too cold. Have no ragged particle in food. Slip food in gently, either from hand or ill frying basket. When cook- ed lake ollt without piercing and drain oil crumpled ungluzed paper. if fat becomes cool, reheat to test pollit be- fore putting in more food. When tliro- ugh frying set fat ilsidc to cool. Tlicn strain into fat crock or can. This fat can be used many times, but is unfit for lise if allowed lo burn. If fats are _kept at the proper temperature while cooking the various foods the same fat may be strained and used alterna- tely for fish and other dishes without llallger of flsli talnling the flavour of other i'oods.

Temperature for different mixtures:

For cooked mixtures temperature a- baul. 400 F. or when li cube of bread browns in 40 seconds. Slime lest for uncooked mixtures, ex- ccpl illlowiiig sixty seconds. Fat should be frequently cliirifleo. This can be done as above liescrlbed.

Tl-IE EFFECTS OF FRYING are

that it sears the surface immediately preventing the escape of any juices or inside moistures. ln some lliiuge the inside moisture is changed into steam which is held ill place by the seared surface and makes the article light. 'i`Iic surface of article is browned and a palatable flavor is developed. Some of the moisture on surface of article is converted ililo steam, which bub- bles up and escapes from surface.

EGGING AND CRUMBINGZ are

used in frying some niatcriais_ lise dried bread whlcli has been rolled and ci-unified and sifted. iugg used for crunibing should be broken into a shallow plate aild beaten with a sil- ver fork, to bend white and yolk, dll- ute each egg with 2 tablespoons wat- er. The crumbs should be taken oil a board. Food to be fried should be ilrst rolled in crumbs (care being lak- ..li that all parts are covered with crumbs) then dipped in egg mixture. equal care being taken 'to cover all paris, and rolled lil crumbs again. Al- tor the last cruniblng, remove food to a place on the board where there are no crumbs and shake oil’ some of the outer ones which makes coating too illicit. Lise a spatula or broad halid- .cd knife to reliiove food. Oysters &c., can`be crumbled in paper and shaking paper llntil food is covered. lue oo- Ject of first crumbiiig is to dry the surface so that the egg may cling to it and where a thin coating ls desired, ilour is often used ill place of crumbs.

l<‘K.YlNG OP' BA'I"l`ln‘lt. The bateers

to be used in deep frying are better for standing. They incorporate more air and are lighter. 'i'he iruit or veg- etable to be pull in the batter should be as dry as possible. 'l‘hl-_ seasoning should bo allowed lo stand for some lime on the fruit or vegetables before frying. They are three methods of lliakiilg batters. 1st. Sift dry ingredi- ents, break in ogg. add nlilk. 2nd. Sift dry ingredients, add milk, add beaten eegg. 33rd. Sift dry ingredients, add limit, beaten yolks alid lastly fold in whites. _ ‘ ..RE. FRUIT T0 BE DIPPED IN BA'i"i‘ls`it. Apples may be cored, par- cdand cut in slices. This will give rings, or they may be cut in quarters, or chopped finely and mixed with bat- ters. in ally case pour over them, cin- llamon, lemon juice and sugar.

BANANAS may be pealed, cut in

slices or wedge, like pieces and some- times they are chopped; cover with sugar an'd lemon juice.

ORANGES. Cut in slices or sec-

tions, put on them sugar.

PINEAPPLES. Treat same as ap-

ples.

FRYING. Put into fat with spoon.

Be careful no small pieces remain in lat to burn. A tablespoonful is li good size. Do not use frying basket. Drain well on uliglazed paper and dllst with powdered sugar.

CROQUETTES: (‘old ment, cold

lish, cold potatoes, rice, may be used.

RULES: The p5i"t"must be well

seasoned. A mixture hound together with n. very thick white sauce. Put aside to cool. Form into shape. Us- ual proportion 2 cups material to 1 cup sauce. After shaping roll in dry bread crumbs to absorb. All surface moisture then in egg and water (L tablespoon waiter to 1 slightly beatefi ogg). Cover every particle of croquet- ‘te. Drain and roll again in crumbs. Must be dry before serving.

RECEIPTS. FRYING LESSON.

BATTER. 1 cup bread flour. 1 table-

spoon sugar. % teaspoon salt. 2-3 cup water. is tablespoon Olive Oil. White _.ine egg. - '

, Mit flour, _sugar, and salt. Addlwat-_

er graduailyi then olive oil and white oldsggf _beaten until stiff. fil‘RiliNCH ‘ FIRED POTATOES: \Valh‘an`d pare small potatoes, cut in sights lengthwise and soak one hour in cold water. Take from water, dry between towels and fry in deep fat. Drain on brown paper and sprinkle with salt. Care must-be taken that fat is not too hot.as potatoes must be cooked as well as browned.

Po'rA'ro ifalrrszas. 2 cups or not

_rider potatoes. 2 Tablespoons cream. 1 teaspoon salt. Few grated nutmegs. Few grains cayenne. 3 eggs. Half cup flour. ------ ‘ Add cream and seasonins to potato-

‘ eel then add eggs well beaten, having

bowl containing mixture in pen of ice water and beat until cold. Add flour, and when well mixed drop by lpoonful' in deep fat. fry uattil delica- tely browned. and drain on brown

#IDOL

._ , ,., - . 11, _-_.,,,--W '_-‘._- ». - .»i- I _ l ._,__._¢,.¢__-_,_ __ _

ii i Q w _ "."", _ . * ,f_ . ,

.» ~ -»_~~ -' _ ~_~- 1. :_ ~ _ _.__ _‘_>.__.._ _ .i.__f_~_ ,tip __-I _ _ e ...

_._ I .,,_.-

For they’re taking my mother away.

We were habit! together, my mother

and I,

But we’ll be together no more,

For last night they said-though I

don’t understanrl-

“More horses are needed for war!

“The mare goes tomorrow,"-~ my

mother tiieymeant; »

And now tomorrow is here;

And they're leading her off-oh what will I do _

When it's dark-and mother's not

near. ~

Sho nuzzled me softly and kissed me

good-by-

There were tears, bitter tears in her

eyes-

“Be brave," she bade me, “our masters -irc men, ' And whatever men do niust be wise!"

But something is wrong-my mother is

taken

Forever and ever a\vay--

i'ni only a colt, so I don’t understand

I wonder if ever I may?

CHILDREN ON THE DAIRY FARM.

" On the dairy farm thc increased

amount of work makes its possible to 'sep the children at home much longer than would be tllo case with other ‘finds of farming. This is very true in localities where there are good schools. The boys ami girls can well afford to take a _lilgli scllooi course at the ex- 'venso of their parents, lf those parents ~\re_engaged in dairylilg. The boys and girls are at home just when the milking should bc done and are at -chool in thc middle of tho day, when ‘airy duties are not generally pressing. This is il point that should be more 'generally considered than it is. Many young women and young men that low think their parents cannot afford :o give them a high school education 'tn obtain it by taking care of o few 'ows night and morning.” While the above is true from the

view point taken, it is also true that ‘t is very easy through the exacting conditions of dairy work to make of t a round of drudgery. It is very vinflning work, from which there is wobably less rost on Sunday than ally ither class of farm labour. The `“ouble with the boys and birls and ‘he milking business is that too often ‘hey feel it to be ii drudgery and thus 'levelop a longing to get away from the farm altogether.

THE THRIFTY HOUSEWIFE.

(Contributed)

A correspondent sends me in a

most. interesting account of the meth- ods of all economical housewife in war time. I make no apologies for using it to lead wofn'en’s page today.

So eminently practical alld selisible

a woman, who never backs up her the- ories by concrete cxamples, accompan- ied with prices, deserves space in every newspaper ill Canada in these days.

“How are llie millions not on the

firing line, but ill a battle of their own, going to weather this winter? I asked li woman who is an expert in economical nutritious food how she would meet the situation if her hus- band were thrown out of work, with one nloiitll`s salary of one hundred dol- lars oil hand and no prospect. of work for six moulin-l.

“First," she said, “there is the ques-

tion of food. We are going back to the simple economical cooking of our grandmothers.

“Dld you ever walk through the

city tenements ill summer or drive past the farm-tenement houses in the tountry? What are the women doing Sitting with idle hands, rocking and gossiping. You will not see one wo- man out of fifty with her liands busy ever sewing, knitting or preparation of food. They buy clothes ready made.

They buy “,,,,..\~. ,,\| li. -» - made. And their men do not save UIQ cent. Money is apt... ____ _

earned.

“Let mc show you exactly how

clleuply ll. family can live llutritiollsly on homemade food. For il family of five you buy 11 quart of milk a day for eight cents; the cereal will cost ten cents a box and lost it week-that is, the daily cost of cereal will be one and three-sevcnths cents for the wllolo family, Divide thc inllk into tllrce por- tions for the tlircc meals, and is costs two and two-llllrd cl-_nls it inelil. Po- tatoes can be bought just now at twelve and a hall' cents ii pcck. Po- tatoes for one breakfast will cost half li cent. Bought bread will cost flve cents for a small loaf; ten cents for a large one one-big enough for a fanl- ily of five. If a woman bakes her own bread that bread will cost three cents. Let me show you how this works out; Three pounds of flour makes five pounds of bread. Now. a barrel of one hundred and ninety-six pounds, even at war prices, will not cost more than seven dollars slid a half, or about four cents a pound-that is, twelve cents' worth of flour will make five loaves of ‘bread-or cost. Including yeast and fuel, three cents instead of ten paid at the store. Put down five cents for butter. coffee, slid sugar. Your break- fast of cereal, coffee. toast and fried potatoes totals. for five people, only s little over twelve cents. This is not a matter of theory. I have provided such meals hundreds of times. -"Handle a midday dinner in the same way. You have the some cost, plus soup and meat. if you buy a porterhouse steak. or alsirloin, or mock duck, the meat cost will send the price of a dinner up to a dollar;

but do not buy expenslvg cuts. ' Let the housewife go to mark t and do her own marketing, and pick out a neck bone for soup or a joint, or a boiling piece. A boiling piece costing forty cents will supply soup and meat for three dinners-ior make the ‘dinner cost only thirteen cents higher than that of the breakfast.

"Nor, in hard times, do I believe in

cutting down food. Unless the fur- nace is kept stoked up beneath the boiler there will not he any steam heat

In the rooms upstairs; and unless the family stomach is stocked up thero will be no courage and grit in the head.

ANOTHER ORPHAN- I should add a dessert always in the

_ hardest times.

(Les Wallace in Denver Post.) “what da the average |m|~q.up cm-

tenement familles do for dessert?

V111 0015' il C0" and I d°“"~ Ulldefswnd They dash out to a dilacatessen store I W0Dd°l` if 9"" I m“Y?_ and buy ready-made pastry or cake. Bull "19l‘°'B l°m°tm“S W-F0118- 501119' Ten cents' worth of apples Droilerly

Wh9\'6. I YUUW- cooked with waste bread crumbs will

supply a desert for two days.

» "lou say people cannot eat boil-

ing pieces at every dinner. To be sure they cannot; but oil the day they L and steak let them use cur-

rots for their vegetable; and then you '

have both soup and meat at loyvcr

cooking. Let me tell you: Hundreilsl of times I have served dinners of soup I meat, vegetables and dessert for four l people that cost only fifteen cents _ each; and I defy you or anybody else _ to know it. At a resturant the sanit- meal would cost each person a dollar. _

“Supper can be supplied at thc same I

cost as breakfast; so your family ofl five can keep their living down to forty-eight cents for tooo. a nioiith."

But how, l asked,is the hard-up falli- ily to pay for thc extra gas to do this, cooking?

Tile womuli looked ut me quietly,

That is where the war is going to cn-

lliany cases pay both rent and fuel.

l)0ii't you think that is an eminent-

elnergellcis?

I wish more women would send in

accounts of their actual nu-lliolls ol' economy. You know, cllcli wouian has her ideas which may be of reall vill- uc to other women. Your own uanic will not be pninled, if you do ilol wish ' it.

MARGARET CURRIE.

THE FARM

MAKE THE BINS TIGHT.

This work is best done some warm

day in Autumn or Winter. Insects are more susceptible to carbon bisulphide fumes when the weather is warm.

Measure the length, depth and

width of the bin. These multiplied together will give thc number of cu- bic fcet in the bill, or if the grain is kept in barrels we should know the cap- acity ofthe barrel in bushels. A: bushel of grain ordinarily occupies about rt cu- bicfoot of space and as it requires a-I bout a drain of liquid carbon bisul- phide to sucesfully kill the iilsects in a cubic foot we must eltlier know the bushels contained in or the cubic feet .apaclty of the grain containers. If it is desired to fumigate a bill, all of whose capacity is not occupied, we should figure on the space above the gain and allow one drum for each cu- bic foot of this also. 'At that rate it requires about a pound of liquid car- bon blsulphide to treat a hundred bus- hels of grain.

When wo have found thc capacity

of the containers, put some pie tins .or other shallow receptacles oil top of the grain and put ill a dram of car- hoil bisulphide for each bushel of cu-

or sacks. The liquid carbon bisulphide. quickly becomes a gas which is heav- ier than air, alid so rapidly settles to the bottom of the ' bins. The gas should be allowed to contact willl lllc grain for from 24 to 48 hours lo cfTcl-- tually kill all insect lifc that may lic ili the grain.

Should the grain in lllc bins bc

more than tllrec fel-t dcep. this pan method is not thorouglily cuollgli. For deep bins plug up a piece of gas pipe of the proper length, stick the pipo down into the grain and withdraw thc plug. The only purpose of the plug is to keep the pipe from filling up with grain while it is being shoved dowli into the bin. Pour some of thc car- bon bisulphide dowll this pipe.

DOES TILE DRAINAGE PAY?

It is high time tllat farmers sllollld

begin lo lliilik of depositing molicv. -not ill blanks limi drawing three or four per cent. interest, but in llic soil in the forili of tilc drainage, and lu rc- turn rccelviug 40 lo 50 por cent intcr- est, or ill some instillices saving liisl entire crop. Did you cvcr illink lliiil tile drainage properly installed will act as ilu iusurnlico ngninst wct weath- cr as wc-ll us drolllli. If you did not ask your neighbor who has tllc draili- ago on his farm.

We cannot but woudcr why thc prac-

tice of tile drnlmigc luis not spread more generally, knowing that various sections oncc wot and list-loss hlivc, becil iransfornied by iindcr druilmgel into thc most productive fIeIds.- Then l why is il. not introduced on cvcry farnl that suffers from excess moisture ami eliminate the open ditches? Did you ever think that the value of the land occupied by open ditches alid the ex- pense in their upkeep would pay for the cost of underdraluage.

There are two main reasons wily

the farmers is slow to adope this method of soil reclamation: first, lic does not know the benefits of 'lilo Idrainage, and ,second, he thinks hc is not able to pay for the cost of such drainage.

We give a condensed summary of

some of the benefits of drainage.

Besides giving early results and

profitable returns for the money ln- vested and besides _increasing the yield in crops, there are other fac- tors that may he considered as an investment through drainage. For in- stance drained land is easier to work and is easier on nincliinery, twolargc- items of cost usually overlooked by the farmer.

There is more air in a drained soil

and necessarily better ventilation. which is as necessary for healthy plant life as for human life. and this in- creased porosily admits more water for crops when ready lo work than there would bo otherwise.

Drained soil brings up more water

from below vy capillaity, a fact much appreciated in times of drouth.

There is more root space In drain-

ed soil which causes the plant to grow large and healthy, thereby increasing the yield.

The soil is warmer in thc spring and

yields are increased by almost double, then why not borrow the money from the bank for the sole purpose of under- drainage and pay lt back iii one or two years.-Exchange.

a lime when work is slack and there is llltlc else to do.

Thi- ram should be kept isolated

-from the flock except when the ewes are to be bred. He should not have to breed more than fifty to fifty-five owes during a season. “Hand coupl-

SHEEP LOSSES IN THE ing," as it is culled is tho best Way

FEED LOTS.

'of handling the ram. He is turned

______ lwilli the ewes in heat and allowed to

We are nearing thc lamb feeding

season and one of the important l`ac- tors that makes for profit or loss, as thc case iilay ba, is the percclllllgcc of lambs that will die lil thc fccll lots

price than boiled meat. You ask nic' 0" 'N D _ f ' H' _ whether this is all theory- scientific |nv__m’;£‘ H ll(;§’1:mf¢0!:\[?_l;lei;`tl(r;;Le

feed lots is colisldcrcii nominal arltl_ means a satisfactory profit on the ill- | vcslment, but lt loss ranging froml tllrce to tcli por cl-ul. cuts llcilvily ol; the profits or may bo responsible for a disastrous financial loss for thc. season. A small loss is to bo cxpcctcd from accidents in handling and other seemingly unavoidable conditions ill- cldent to change of feed und envir- onment, but when the losses are as iliucll as iivc pcr cent., as they have been in many instances, lllci'c`is sonic- tliillg radically wrong with thc sllccp

of their lllullagcilltilb

Tllcrc is no wide-spread iiifcctioll

f°""° thrift when “mes “"0 S0 hind among sheep in Colorado to nlollilcc there are multitudes of boys and girls me |amh feedmg h_dum_.y_ -I-hee heavy °“t of mines “’h° would gladllf PHY losses in thc feed lots arcc in iilost ill- twemy dollars a “mm” {0 "°'““1 1" the stances easily ilccouulell for. We all. lmme °f "muh '“ family' they Woulu in know, from our cxperlellccs in liilnlll-

ilig alilnials, how susceptible most of the domestic lluiluuls :irc to dlgcslivc

IY 511119’ and Slelmnllff “"1-""}""~ Of ""0 clisllirbllilccs from sudden cliilllgcs oi' womans met iod ol nltcliiu: Ill‘L‘H<-‘Ill feed, wlllcr, and coudltioils of cuvirou-

I'

mcnl.

Whilc lllc large lzinibs cnt lilo na-

tivc grasses null lutvc from iivc to lcll niilcs cxcrcisc ovcry lilly. Wlic" lhcy are brought to thc fc:-ll lost, confli- tious are all cliliiigcd; they pllc up ill the rcsiricled quilrlcrs :ind liccollic ovl-r-lieul.od. 'l`lu-_ fccd is l-llzliigcll lib- ruplly lo illflllfu, which ls usulllly of inferior quality. \Villllu the ncxl i`ort- night they are expel-lcd lo bcglu milk- ing guius on il ritllou of straw :lull lliol- :lssl-is, pcu-viilc cllsilllgc, augur Iwi-l tops (ofion nlouldy), collccntrlilcs of wlicut, corn, barley, licld polls, or var- ious mixtures of those things with alfalfa hay. The feeder should always bear in mind that when he lakes lambs from llie natural conditions of the range and places lllciu under high ly artificial conditions, he is jeopardiz- ing the health of his sheep and tho welfare of his enterprise. Thc first. mollth should bc given io scllsolliug the lambs to their new collilllions :lull gains should noi he expected.

The crux of the whole nia.ler is that

the heavy losses in the feed lots are due, not to comiuunicublee diseases, but to bad judginellt ill feeding and handling. For this reason the losses are usually heaviest during the first. month, and a change of feed, uiiwholc- sonle feed, or sudden increase ill ilu- amount of feed, will moan more polls on the fence.

To feed lilmbs without heavy loss

and secure satisfactory gains llcccssi- tutes eternal viligtlllcc, cxpericmgo and common sense, and there is no otlicr biisllicss that requires more.- (`_:ln:».llil\ii t‘ouufryman.

VALUE OF OIL MEAL. I

Those who :lro not entirely fauiilifli'

with lllc use of oil meal for stock feed-

bic foot. Then the containers should . ' - - _ - ' _ be quickly made tight with blankets Hug “m_1md.m tm- following mlm

laid douu by tho I iiivcrsily of Wis- consin lilulh lllliely iilforiiiatiou.

“its villa- is that il kccps thc ani-

mul in llcaltlly couditioil, no other fccii hllviui: such ll bcucflcilll 1-I`i`cct on lhc -liI-{|-sll\'l- llllcl.

"(‘<:u.\:illcrillg thc fact that it cou-

lilius ucilrly :IU pl-rl'l-ill <IIgc.~uiblc pro- tciu. thc .ellic-lllilitll cilu wcll uliorll to pay thc llitlilwl |il'lol\.

"Old procv.~`.~: rillhcr Ihllll now pro-

cess ollmczll should bc iecclircll, so fllr as possible, for the reason lllill :I4 pcr- ceiit of the protein ill old-process oil- aieal is digestible as compared with only 84 percent of thc new-process ilicai.

"Faitcliiii_1: steers will uso to grclil

iidvailtzigc irom two or tllrcc pounds of oilmeal daily ill councction with other feeds. Nut-sized cnkcn is con- sidcrcd preferable to the loose mul.

“Dairy cows will consunic unc or

two pounds of oiinlclil daily with lin-ir _-grain rations, ulid during thc wiutcr [ceding olllueul is tllmosl ilillispclls- ablc in ordcl' lo kccp thc cows ill ilu- liest colidilioll for prodllciui: luilla. For growing culvca, sheep :lull llo;.'s. oil- lnoal can <-ol\.~illlull- about onc-lculli of Illc grain ration fl-ll ond provl vi-ry bolicflcial.

‘Horses may lic l`c<l small qlililitilics,

fllillollgh its gl-ucrill usc for horscs is not rccolilluci\llotl."

success uv HANDLING sl-IEEP

lt mukcs no lilffcrcncc what brccil

‘of shccp the shepllord lulndlcs --- to be .sliccessful ho niusl prilclicc llic secrets which arc thc kcyliolcs lo success if steadily followed, or oil tho other mind, wllicli when sllgIllcll,lcad to certain failure lil lilo busincss. Let me mention a few ol' flicsc sccrcts:

1. The shepherd niusl bc kllid at

all tlnles to every nivnibcr of ills flock.

2. liciliusi. practice clcnnliucss.

which moans to kcop fccd trouglis cean alid swcot, mid ilol lcl llicmbc- coiilc lillliy with nil-inurc. llicl~l-liy causing a disllgrccablc odor.

3. l-lc must bc punctual, which

means to kecp rcgulnr fcedingllours.

4. llc must use good sound judg-

ment iii thc cvci‘y-day work.

5. lic must focd lllicrlllly :ind not

hold lilo wrong ldoil flint nliccp cz-in live on liltlc or nothing.

Wherever tl_i_esc points orc coli-

‘stsully observevd and prncliscd llicro need bc no fear that lillsfortuiic will come to the flock. Most of thc fail- ures in sheep liusbundry may bc lil- tribllted directly to cllrolesslicss ulid negligence oil thc part of thc sllcp- herd, for no brccd of sliccp will do well under the iilanagolucut of ll shlftless shepIierrl_ A rlisillitcrosfod shepherd who has no lnlcrcsl in the welfare of his flock is just as had as dogs that get among thc flock anddo- stroy them. Many limes n shcpliord does not think and does not uso alli- tle common horse sense. ami thcnnt- tributcs everything that lms gone wrong to "bad luck." When we sec s poor flock we gcnerallybrdl drdrr a poor flock we generally find apoor shepherd back of lt.

In the summer when the farmcr is

busy cultivnllng mill harvoeling shcc

‘seeds germinate and bacteria lllrlvo better. _ if these things are tri.: il.ld lhc

' _ l D

lreuuirc lllc lcost utlcnllon of :\i\_\' stork kept on thc farm. Tho closc

lscrvc but three al one lime, and .iliciur but oilcc. 'I`llc i-ilieplicrd can ‘ki-ep Inu-k of wlicn each owl-_ is bred by flilluwlllg this plnn.

On thc nilddlc and long wool breed

rams may be put in service at thesge ol' a your and il hull. Roms under Llill ago should not be us:-il, us the Iainbl will lic llghlcr and thc growth of the jvoullg ham slliuled. The young ram luakr-:s ino.»:l of his growth the first your, and Ill-ilvy sorvlcc is sure to cut ‘iulo his llevcloplill-nl.-F. Kleiaheing, ill "Sllcep Mllllzigcliu-ill."

' ROSES FROM SEED

Instructions Given ‘as to How .and When to Sow

Growiiu: roses from sccd is always

all llllcrcsliiig, though oitcu slow, pro- ccss. \\'hclhl-r il rl-_all_\' pays for the pains can bc ilsccrfulncil only by try- lug.