l

ggrggir

'01 Bya

Has A Dainty Relative a

NIW rsmmruans nsvn LOST nls rsasnrsr. comssnsss Arm max: s LOVELY BACK- oaourvn m noansa. rns! was: axon-farm ma. cur-

lllniat

lture sunflowers in a multitude cf new varieties have been introduced in recent years "l4 l-hll r808. all derived from the cucumber leaved sunflcwea offer rmgnificent material for s tall 810W!!!’ planting toward the back of the border and give fine cutting

Sunflowers

ma‘; may are entirely lack- rglnthecoarsenees ofthe huBQ oldfashloned sunflowers that were lamlliar and cheerful subjects in "m bu-nyard, being slender and graceful inflfmml Wm‘ ‘mm flpwera produced 1h great woiuelvu many cf them. with handsomeli

‘ ground or aluinst Many

nflower

rd Su

THE (JiARLO'l'l'E'l‘UWN GUARDIAN

NEWS Y

- >5 HULL-LESS OATS

Some of my acquaintances are trying out hull-less (or “hulless") oats for the first time this spring. By courtesy of Hon. Robert Weir. I was enabled to procure a small Package of these cats from the Ex- perimental IFarm at Ottawa in the spring of 1934. and the resulting crop was good; so good indeed that

quilled and twisted petals after the style of the cactus dahlla. Sown now in a sunny spot they will start blooming in Jluly and con- tinue until from

‘They show a wide diversity of form and range from creamy white to rich gorgeous yellows, some with striking black centers.

These sunflowers s horrid be sown where they are to remain and each plant should be girven ll feet oi space. They like rich soil and will prove a most attractive surprise to those not familiar with them.

In the old-fashioned huge barn- yard sunflower, there has ma‘ a stir-prising chaulu W "l6 l-l°' tion of red shades, the flowers somewhat vresemb l‘ 111186 gaillmdia in coloring. While too coarse for small flower gardens they are picturesque as a back-

shrubbery

handsome combinations“? the flower Sliders are pmlhle the miniature. sunflowers whidl grow from s u. 4 feet tall. partl- culmrly in action with the brilliant red zinnias and with the scarlet salvias. They sea-minute quickly and are excdlent material for a. late started garden. Wlule. true to their name, the? "'9 5'5 thelr best m mu sun they will give fine b10011} in half-shaded Mir" u: mama”. :22 positlom u - . sun will be sufficient lo insure ‘l-hvl!

'l‘hay have long stems which make them one of the valuable sn- nuals for “' , the blooms beinl

y poised. There are ma!!! excellent vsrletid. W‘ “will”! u‘ usually most fascinating. 119151199 ofthewidoverietyoffdrm m“ they give.

even the "birds of the air" appre- ciated it. and left the ordinary oats alone while they fed on ths hullcss variety. A writer in the Farmer's Advocate gives his experience with this crop for the past 15 years, and this will, 1 think, interest my m1. cultural friends. .

Fifioen years ago the Experimen- tal Farm at Ottawa distributed the hulless oat called "Liberty." It was produced from a cross between the Chinese naked oat and the swea- l-Bh Belevt. but did not become pop- ular on account of itsrlow yield, small kernel, and the general difll- culty of grading it. The grain had “a distinct oily, and damp feel," and the straw was short and weak.

In the course of time the Farm produced and distributed the "Laur- el" hulless oat, a hybrid between the Chinese Naked and the Ban- ner oais. This is the kind which is becoming popular today: since it has proved to be wohderfully pro- llfic and hardy. besides being al- most immune to rust. "There is no such thing us pure hulless oats, unless, of course, hand picked" says the writer 1n the Ad- vocate. The fact is, the "Laurel" being a hybrid it is inclined sllsht- ly to revert to the "Harmer." one of its ,. ‘ , consequently hulled and unhulled oats may be found on the same stem. “The Dominion Seed Branch recognims this fact. and in grading allows a few hull oats 1n No. 1 grade."

The straw is much more nutrit- ious than that oi Banner oats. and the grain itself does not need "grinding" (crushing?) as it‘ has no hull, so that both labor and ex- pense is saved in that direction-

There is no standard of weight it seems, though seedsmen buy and sell on a basis of 34 lbs. to the * ” ‘ The regal weight is nearer

"(Romaine Is Best‘ Late Lettuce

LQNG, NARROW LEAVES BLANCH!) THEMSELVES

‘lbereisonlyonelettucecn

\

I1‘!

lettuce oi quite different charactor md shape of leaf from the usual leaf or head lettuce. but their equal w superior in flavor. The-l ves are long. narrow and ‘g upgl t growth, enclosing the hens-ff leaves and automatically

heads. It is the most heat resistant all the lettuces and the one put in for late planting.

i. 5. 5 a

Dwarf Baez-tum and sweet alsssum are an effective edging combination. Dwanf morning glories make a striking bed in rich blue tones. Early cabbage matures in about 80 days. You can fliure your ‘n09 accmdlng to th

maloe

luv/prove the quantity of The old-fashioned balsam

ing but into fashion. I WW 910W‘

mental annual and fine as a elm-

msr pt plant. . I

Try some of the F‘

this year. They are excellent salad

material, andthe fall crop is eldest

to grow“

A r dsome vine with fine flow-

, it will spin seed without pausing to develop " worth while in the way of edible fo .

One lettuce is considered the fin- est and most delicate flavored oi all the lettuces by many oonnolmeurs. Itlelseofgrowthisoncofftsmost omnmandsblo featmes. The blanch- of leaves may be aided and by’ tying the tips with that they may not be

winds ‘or

r .5.

5d 2%

u

ers seldomseen lathe butterfly pea or ‘ Ilbranovelvlnetw it.

Sow icicle radish to follow the early globe varieties.

plane s, herb garden for unusual flavors.

BPACI SAVER!

, the ratc -of two ounces to every

50 lbs. to the bushel. In seeding it takes about 51 lbs. to the acre. For- mnlln cannot be used on “1ni.ure1"ss treatment for smut. as it lnlures the germ: copper carbonate dust, at

bushel (34 lbs.) of seed, was found most satisfactory as a tzcstment. The Advocate gives the following notes on the use of hulless oats. “They may be fed to horses if dis- cretion is used. and they certainly enjoy thenl. For poultry and you-ll! pigs they are unequalled. Velvet barley and Laurel oats make a great mixed grain as they ripen to- gather. They are disagreeable while‘ threshing owing to a. light fuzz be- ing loosened."

The cleaning of these oats is more difhcult and the grading is slower than most other grains. It is rec- ommended to use the 7-64 inch zinc screen in shoe, then two riddles either 5-16 inch or 9-32 lnclr"‘work lng as a gang" and with a fair slant, since if the grain falls direct on the upper riddle many of the hull oats will fall on end and pass through. Different years require slightly different adjustments and sizes

BRITISH PB-EHISTORY

British written history may be considered. ss beginning with the Roman invasion of 55 3.0. The Roman period furnishes very many inscribed tablets and altars which give us s. glimpse of the circum- stances by which they were called into being. And here and there Roman writers and poets refer to the Britannia islands and their peo- pls and products. so that from then onwards British history may be read in fairly connected fashion. But them is a British prehistory stretching back to glacial times, though no literary remains mark its progress. It is read from the earthworks, implements and skele- tons of the aboriginal inhabitants,

p-un

I .

4|‘!

STAKlNO TOMATO l‘ Gill-ll‘! A8 IT K THE FIIUFI OI! THE GROUND. curse’ v 1b

7 $55 PLMITSM

sum Your Tomatoes Will Help fiolvuuYolr S Problems If m. Are Ono or ‘mm Who Ilave To Ccnflne Your Activities To A Small Ana. lion's llw T» Make Them, And If You Use Stud! trauma The! W111 1M For Several Years. .. .. .. ..

l H"

$200.00 as

i

WARD

Oanallsuffalluallllvnrlbslreededasseci- stllultctbanniparmwhv

$200.00

,hflaoonvictlcnoftl|s

halsibo N!

time publishes accounts of more important researches.

about one mile from the very an- cient rude stonc_ circle (now partly

615 feet high, and is crowned by extensive earthworks. three concentric ditches are dug in the solid chalk. and are of different widths: the inner three mt. the middle 11W fest, and the outer eight feet broad. flwugh arranged to form a curve. the!

tlcus. ma! by a causeway. What was the object of this clear. A series of shallow pits re- rambling post bolas. but not so dQIp, exist near the ditches but their design is not (understood. l suspect them to be sanitary “will- qlcaats" such as are still used in gcmo parts of the continent. 0on- sldarsbla sxoavstinl 0f the lu-lflmll of the hill has revealed some mec-

lske-dwsllingl. Not far awaTWll

and for the last ten years has bean intensively studied especlllly lll the South of England. The Con- gress of Prehistory from time“?

NOTES

lIlflllsl

from the state .0! its teeth, that it had suffered from pn attack of measlrs. Apart from this skeleton the human remains are scanty: a few long bon have been unearth- ed, one or w chhas been gnaw- ed by s. dog. However, enormous quantities of bones of ox. red deer. we. sheen. goat and pig have been found. The skulls of the oxen are pierced _sbove the right eye and it has been suggested that the butoh~ er's method was to drive a flint wedke through the skull.

The implements found are picks, rakes and combs of deer antlers, and pins and awls o: bone. ‘rhem were numerous examples of leaf, lozenge-shaped. triangular and cir- cular arrow-heads for the chase. but little trace of military weapons or of warfare. All the "finds" point to a long-established, peaceabls population.

‘Priming to “art." s most inter- esting collection of stones foreign to “flit-shire has been found scattered through the enclosure. These color- ed pebbles have been brought from Scotland and North wales, One phsllus and one figurine have been found and one chalk carving re- sembling Irish art. Hundreds of pieces of. pottery have been taken from the bottom of the ditches, and they form a. regular series cul- minating in the beaker ware, which mrsisted into the Iron 58¢; Roman wares, including coins. glass. and rusty nails. one interesting piece of a bowl was ornamented with a de- sign made ‘by imprints from the femur bone of a. blaokblrd. The top ring of ‘marks was made with a small femur, and the rings lower down were made with femurs of FBduB-lly increasing size. The pot- tcr must have had a range of black- blrd bones among his equipment of tools!

My home county, Northurnber- land. must have sustained a sur- prisingly large population in those far-off times; the hilltops even in the wildest districts, are invariably crowned with rude earthworks. The proximity of the Roman Wall, how- ever, has always proved too attrac- tive to our antiquarics and as a consequenq. the more ancient works have not had the attention they deserve.

"GOOD raises m mommy’

If you desire to consult a Cook- ery Book "that is different" (as the phrase goes) visit the Public Lib- rary and talus out "Good Things in England." It contains “traditional and regional recipes suited to mod- em tastes contributed by English iraginand women between 1399 and A note on Simnel cakes was rec- ently given ln this column. The English Folk Cookery Association has rescued the original recipe for the Bury Simnel cake and it ap- pears among the "Good Things." This recipe ls rather "plalner" (v.e., not so rich) than the copy in a dictionary of cookery in the writ- er’s possession. The "Singim I-flnnle" of North- umberl_and and Durham, s. favorite cake of the miners in the old days, was baked on a “girdle" (griddle) and although rich with both lard and butter. was split. buttered. and served piping hot. This recipe is contributed by the Northern School of Cookery. Beverages are not forgotten in this interesting book. A note on Beer" (sent from Johan- nesburg) says that "Gale is a sweet herb that grows in the moss and was in use in t‘ a time; they probably made gals beer at St. Hlldais monastery up north." sweet gale is abundant in certain locall ies in this Province, but the boo doesn't give the recipe!

This is another book which is not as well-lmown as it deserves to be- but time will remedy that!

_.

suomrn JUBILEE (s)

The last account ended with our departure from Newfoundland on May 10th. 1910. We had been trav- elling since April 23rd and were getting rather fed up on it. As we approached Halifax matters began to get- liveller to our great satis- faction. The medical officer had us all lined up on deck. gave us a kind of examination and “vaccinated" everybody. When the ceremony was concluded the male portion of the company-or at least the majority

Windmill Hill, in Wiltshire, is

destroyed) at Avebury. The hill is

containing ditches. The

dug in short straight sec- jscent motions being sep-

gement is not

taculsr remains. One is a marvel- lously ssticated dog, thought to be 01M thanthe doc found in the Swim

found the skeleton crash-month's h,“ m; “m”, “g ; old child. It belonged to I RIP Cheese, biscuits. bread and butter. mass (dollcbcolbhallc) race. and coffee. m Breakfast: .bre'ad in this rupee it mumbled W aadbutterumarmaladaconcratan- mgswnsmm ihihofimsblr- nsrcressmzareansseapcratcu. "nvaguueormmwnsrigozddmgand ‘hams

wasnnssssitlliblas sou-ass .smsaas

of their-filed oi! to a sort of store 100m. presided over by the purser. and proceeded glass of beer. They had been told that this beverage was not to be Dliillllldd in Canada (l) and this doubtless made them more anxious to have a last "taste." In order to emphasise the suprrlorlty of the first class passengers, they were allowed "hard spirits." humble/r seconds were the aforesaid bfrer. The "saloon" was open for just one hour each day. The wrrser on this particular day changed our English money (willie) info Oansdlan currency.

length- of our voyage. the provisions had given out: we no longer had a profusion of jams. pickles, and cookies. though the more solid foods were as profuse and good as ever. when we first set out I noted down‘ the daily menu of which the following are ' samples perfect skeleton of a dflli- stew

to take a farewell

while the limited to

M! account of the extraordinary

(A) Breakfast: Ooffee,

time by Canadian omcials.

in. the lussase identified as 1t was dlscharflld from the ship's value made to the Customs‘ omccrs. and a host cf other kept one busy for the remainder cf the day. At last tired out. multitudre of new CInldlflll-B W" shepherded into ranges of cubicles. and were soon oblivious to trouble!

past and in come.

TIJIELY NOTES 0N TOPI-CS CONNECTED WITH

Silver Fox Farming

An edliorlal in the Fm- Trade Journal saysz" We have received a letter dated May 8th from one of our subscribers in England and this mink breeder is greatly dis- turbed. He writes: ‘Mink pelts have had a nasty knock in the London sales. This new process of darkening mink coats has practic- ally made a good flirted Manitoba "link Pelt equal to a superfine Quebec. I have seen the results of the process and it has given me, as a breeder, a. big shock. Of course they treat the garment;

effect are wonderful. I had one of London's largest auction men ldown to see my animals and he in- lfcnned me that West-end stores are pushing the garments of this special process and are selling the £100 coats now in good lots.’ "

Commenting on this the Fur Trade Journal says: "It is true that the London sales held last month were off somewhat and it may also be true that people who have contemplated mink coats are considering these new garments rather than the garments of much superior color and finish at a higher price."

We regret to notice that our friend J. R. Lockerby‘s ranch was broken into and 36 pups stolen. We hope the thieves will be appre- hended and get the full benefit of the law. Silver fox farmers should be on the alert and use all reason- able precautions to prevent fox thievery getting a foothold.

A review, of fur- trade conditions by the merchandise committee of the American Fur Merchants As- sociation is optimistic. The follow- ln! are a few brief extracts. "Silver foxes ever since the new harvest started have found a ready market with substantial consumption at home as well asabroad and the indications are that before the peltlng season all supplies now ex- isting will be exhausted."

“The future of the fur industry will of course be influenced by general economic conditions in the next few months, but in this re- spect it is difficult to refrain from displaying a slight degree of op- tlmlsm."

“The main problcm for the trade will be to prevent any radical up- swings in prices. We are dealing with a consumers ’ ’ y and while consumers may be pr “ to pay increased prices, any large

not the skin, but the results and Ont

thought she had the real article. and perhaps to the uninitiated it would seem to be.

Reports from Ontario are to the effect that they have betfcr than the average p. ‘uction of foxes this season. The Ruthven-Brett ranch, managed by the well-known -W. H. Ruthven, has a big turnout. “Bill" not only prepares the feed for his own ranch but also for sev- eral ranches in the vicinity. 8e is looked on as the "Daddy" of the industry 1n and around Allision.

As the warm weather is now ap- proaching we would warn our fox farming friends against handling their foxes or fox pups very much during the heat of the day. It ls liable to excite them and bring on fits, if there are other contributing factors such as worm infestation or run clown condition. The best way is to handle early in the mom- ing and feed late in the evening the day the foxes are dosed. If you see a. fox in a fit pour cold water over its head and place in a cool, quiet place. Do not put back with the other foxes. Change the diet, giving small quantities of meat and if necessary bromide of pot- ash in five grain doses dissolved in wawr once a day. Ilbxes that

breeding purposes. The thing will be to bring them along carefully and get in shape for peltlng.

J. M. Donahue of Superior, Wis- consln, is a firm believer in goats mill. for foxes. He says: “I would not attempt to raise foxes without goat's milk. We raise goats and sell our-surplus, having shipped them as far east as Long Island. We find-the fox pups pow more rapidly if fed goats milk. We give it to the vixen at whelping time and to the pups after weaning and all the‘ food for our adult foxes, latreeders and pelters, is mixed with l.

If we attempt to feed whole cow's milk to the foxes we find it sometimes upsets the digestion, but we have found that we can use skim milk to mix with the cereal with fair results. We have never experienced bad results when using the whole milk from the goat. This is due to the fact that the milk from the goat is a natural emulsl ."

Further on Mr. Donahue says: "Human beings sometimes make the mistake of feeding children

increase will‘ mean a reduction in consumption."

The above is good logic. Had the silver fox farmers and those who were marketing their furs for them held out for large prices the product would be left unsold, but they wisely took reasonable prices and as a. result inventories are pretty well cleaned up.

1t will be good news to our fox farmer friends to learn that Can- ada is absorbing quite a respect- able number of silver fox pelts. In the larger stores in Montreal, Ot- tawa and Toronto silver fox ls freely featured, in single skins, two skins and cape effects. Some of the capes look very good‘ indeed, that is those cf clear colorings, but one the writer noticed o brownish shade was-horrible. e lady in the case was wearing it very proudly indeed. No doubt she

butter, preserved ginger. tel- 5W- per (about 9 p.m.): Coffee, cheese, and biscuits. As this was a many. ling was provided for those who did not eat meat. (0) Breakfast: Curried meat and r108. PPQPEYVBd ginger, bread, butter, coflec. Din- ner: Soup. roast beef. hill“?!