F NOVEMBER I3 191 -. ; _ 9_5 ‘ ,'rHscHARLo'rrsfrowNGUARD1AN ' _ r,tca.N1N"|;`_» f .. . '».,.-.’ , . , J ~ f '- .. .. _ .' _ ‘ ' . AGAZIINE ousola F".5¢;fx;:.~ “.1-as here. Pupils. ~. armers Horsemen 9 _ .. i .1 i .. ., V _ .I .` ‘_ __ -I .: I \ V . ‘ - - » . --- -" ' -'A ’ , ., --f -_f-= --»-an - - - .. , ,,_-_ ,.~.=..;l_,~.._--»_‘;. .-- _» __ ,- ._ , . .- __ -_ and others interested are invites--to hooofllmts to 'rho rum, 1' -gnairy. The Turf. and Good departments ot tha Guardian either by question. correspondence or o_tnarwis_s.‘ ._Aos_wers wiu be hives by exports-‘tomll ‘questions of general interesLauiLsnace will be given to any _article that will in any way help to advance Prince Edward Island interests. _ Contributors are asked to have their articles at this office 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. exoxoxsaeeluexexeexoxoassxsxs THE scllool AND I THE _ HOME Contributions for this department should be addressed to President Teacher's Association, ' Guardian's School and Home, P. O. Box 188 Charlottetown. CANDY MAKING AT HEADQUAR- TERS At the National Headquarters of the Housewives League, the Juniors have been learning how to make all sorts and kinds of candy. Besides the old- stand-by, fudge, they have made some of the “store candies" that are less commonly made at home, such as butter scotch and peanut brittle. _ For the sake of Juniors in other' cities who could not attend these can- dy lessons we give some of the re- ceipts which were most popular among the children who came to the' lessons. - BUTTER SCOTCH _ _ Use two cupfuls of sugar, two tea- spoonfuls of water and one rounded teaspoonful of butter. Put the au- gar, water and butter into ll. sauce- pan on the fire an stir until melted Stop stirring as soon as the mixture is melted and allow it to boil until a little dropped into cold water will harden. Pour into a greased pan, und, when cool mark off into squares, Wray each squar in oiled paper. 1 L PEANUT sn|1'1'|.E gar in a saucepan and allow it to melt gradually on the fire. Stir constan- tly so that lit will not burn. When it ismelted ,add one teaspoonful of but- ter and one cupful of chopped peanuts. Pour into a greased pan. When part- ly cooled, mark off into squares. Break into square pieces when the candy has become_ cold. - _ ol-locol./i'rE Fuses Use the following ingredients: Two cupfuls of sugar, three-fourth cupful of milk, one teaspoonful of butter. three teaspoonfuls of cocoa, one-half teaspoonful of vanilla and threifourth cupful of walnuts, cut into pieces. Boil all the ingredients until, when a little of the mixture is dropped into cold water, if forms a firm soft ball. it should not maks a stiff ball, but should rather be like a soft gum in consistency. Remove from the fire add vanilla and beat hard until the mix- ture becomes creamy and begins to thicken . Add walnuts and quickly pour into s. buttered pan. Mark into squares while soft but do not cut clear through until cold. REMEMBER THIS ABOUT, FUDGE Stlrring while hot makes the fudge liable to grain. You can be more' certain oi' making soft. creamy fudge if yoil lst it heat gradually and do not stir after it begins to boil. Some people even wait, before beating the fudge, dntil it is cold, so as to make sure that ie will not become grainy. If you wish your fudge to be rich, use chocolate instead of cocoa. Two squares of chocolate melted over hot water, takes the place of three table- spoonfuls of cocoa. Do ngt add nuts while the fudge is hot. _ his wilts the nuts and takes part of their flavor away. Never add vailla until after the fudge has been removed from the fire, as the flavor of the vanilla goes off in the steam, if it is allowed to boil. Always buy a good brand of vanilla. The cheap bottles of vanilla do not have the flavor of real vanilla and are more expensive in the end. because you have to use twice as much in or- der to get the same flavor that you 29! from a small amount of good vanilla. KIIPING ONE’8 CLOTHES FRESH every season to look well- to do every her clothes well their the not good a box or after aleo be hull 1"P""°°`IW° cupfuls °f granulated su' A good method for successfully laun- I IWW. it is a. good plan to' leave the closet door open for an hour 'or so ‘°V°¥'Y _MY 0|' Bt- night. so that the closet will be suiilciently aired. t L0! BUY wrinkled garment hang bor . W°“W‘1\°\ll'l hours. if possible, before Dressing ft, for many of the wrinkles Will hm: out. 'rafleta ls really lnnn-ea by each pressing. and although talfeta. (1068 WIIDIKIB Silsily, ,gumq gf the wrinkles will come out if the garment is smoothed and carefully hung' away. After 'each' pressing, too -, taffete, is so .much more liable to wrinkles-am other reason for pressing it as little as possible. . If a frock becomes spotted with rain, Dress it under a damp cloth, The pm- cess is long and tedious, but the rain spots will dissapear. Press always until the damp cloth is dry, then wet and move -to another place. ' When chiffon is badly wrinkled “mm ii. then hang lt on s padded hanger, stuff it with tissue paper and, dry it in front of the radiator. To, steam it, fill a big pan full of boiling water and hold the chiffon garment over it until it is damp with steam. Furs should be carefully put away so that their smoothness and beauty will not be marred. If possible, never fold a piece of fur, but spread it smooth and dat in a box or draw- er, with nothing over it. if fur is wet, dry it in the air before putting it way in its box or drawcr. It is a good plan to spread the col- lar that is moist on a bed or table and to hang the muff by means of a. cord run through it from side to side, from a peg or bar. It is a true economy to buy a regular muff hanger. One can easily be made by covering a past- board cylinder with silk or cretonne. running a stout cord through. the cylinder, and tying the cord in a bow ofter the muff is slipped over the cy- linder. The cylinder should be longer than the muff and the cord should be long enough to let the muff hang free. - DAILY CARE OF THE HANDS. The hands can be kept in good con- dition if they are given a little earc each day. At night before retiring scrug them with a brush and pure soap and wa- ter. Rinse throughly and dry care- fully. Rub. them with a good cold cream, olive oil or almond oil and put on a loose pair of gloves to protect the bedding. I Weights for Vases Small bags filled with gravel in each , of your flower vases will prevent tha vases from being blown to the floor by the wind or being top~heavy when fill ed with flowers. A-....-...»f» - To Skin Sausages A very easy and quick way to skin sausages is to immerse them for a second or two in cold water. To Laundry Tatting dering tatting is to haste it firmly to a. Turkish towel, then wash it as though it were a part of the towel. When it is almost dry, press it with a hot iron still on the towel, remove the beating threads and your tatting will be in good condition. Saving Gloves In case the clasps on washable gloves (silk or iisle) come off, make a buttonhole on one side and sew a fiat pearl button on the other and it will save you a new pair of gloves without impairing looks. HOW T0 COOK OATMEAL Oatmeal when properly .prepared and eaten and .when suitable for the individual is a cheap food easily ob- tainable, a food with great food, values a food that keeps well, a clean food, a compact and a food in which a large public has faith. But the oatmeal porridge served up in -the average home is not the dish the Scotch know. Instead of a porridge simmered over night in the oven and served stiff and without sugar, a plateful of sloppy mess of porridge su- gar and milk is gulped down, followed by the breakfast proper of tea. or ba- con or toast, etc. This preparation is not worth the eating, for in a couple of hours' time it ferments and one feels nearly famlsbed. Whereas this wrong sort of porridge has given many hundreds of thousands of men and wo- men indigestion, and has put a severe tax upon the system, the Scotch por- ridge has served as a complete break- fast for millions of Scottish men and women. Oatmeal like all cereals, has n thick coating of celuiose or fibre, under which the nutritive illlalities are to be found. This thick coating is ordinarily impervious to the action of the dljea- tive juices, unless in some manner it is removed. The only satisfactory way to do this is by long and careful cook-_ ing. The eifect is to break down those hard little shells, and the starch grains too, thus aiding, the digestive pro- cesses. If it can be managed have the oat- meal steamed not boiled--that is put it over the fire in a double boiler. Eight hours at least should be allowed for cooking all cereals, if the result is meant to be digestible. Pornit-ine Should be stiff. Do`n't serve your cereals as if they were soup. 'They should be arm. so that each cell can expand to its great- est capacity. Remember that the more crude dbre there is in the oersal the, longer it must cook. and that the whole grains require more time than crack- s. . ed one 1 Pon-idge must be welicooked (MI- too quloltlvl- prefer:-ably bv simms mg om- night. lt -soma telservsg df a stiff form,~so as to contre lull Gl- ll‘1“ ‘”‘i..i.‘Z2.'.l‘.‘} 'l‘t‘:.i 323. 1.2.35 I W0 _ - ken as nasal not asa Df°_lIl\0,ll¥7` *ll lt. A fit e vers-dry orlsbuloest may so mass to hols the msn fslilél- M if porridge-is prepared agh sl' n it throws: at will 'go muh gmggtge.. thrive on Drop!! DNN! I Th -. '°“'l'i.‘i.::.§°l‘..”.T..fl¥»'°-7fu‘2“°‘l.°.... ll gigrolae- ss nail sms nl-slawllosl. no wonder that they have bad diges- tive and other troubles. The reme- dy is obvious. Have the porridge in. a more solid form, and masticate all food throughtly. . CAKE WITHOUT FLOWER. Beat the yolks of four eggs thor- oughly; add three-fourths of a cup- ful of sugar and one eupful of very eight teaspoonful of salt and fold the stiffly beaten whites of the eggs into the mixture. Bake for -twenty minu- tes in a moderate oven in which the heat is greater at the bottom. Use unbuttered gem tins. This amount makes about thirty cakes. To prepare the curd take two and one-half or three quarts of sour skim milk, heat to the boiling point, and strain. When no more liquid runs off press the curd between cloths or spread it out on a thin layer cloth and dry it in a warming oven. If the curd from the quantity of mlilk given am- ount to more than a cupful, it is too wet, and more of the liquid should be extracted. ' If a very sweet cake is liked as is the case in parts of South America, - where these chesse cakes are well known. two cups of sugar may be used with two cups of the cottage cheese and four eggs. . FW9 § ' POULTRY START PULLET8 NOW ?I@l-IE# About the most profitable pullets are those which begin to lay in Octo-» ber and early November. That's why J. G. Halpin, secretary of the Wisconsin Poultry Association, is now urging Wisconsin poultrymen to get, as soon as possible, their young flock into, and accustomed to, Winter quarters. _ Facts About Pullets ‘ They should begin to lay before cold weather. They should be in Winter quarters- early. They should be handled quietly. _ A little attention now means dol-' lnrs later on. He has found that whenever pos-_ sible it is well to give the pullets a separate pen, which should be well cleaned and well littered. The pul- lets should be moved in as quietly as possible so as not to frighten them and stop their development. "We have found,” says Mr. Hal- pin, “that if a pullet starts to lay or gets nearly ready to lay and is then moved and badly frightened the par- tially developed yolks may be reab- sorbed. It sometimes takes_several months to recover from rough treat- ment. Special attention should, there- fore, be given so that the pullets will not notice the change from Summer, rcosts to Winter quarters. A little precaution now will mean dollars later on. “It is easier to keep pullets laying that begin to lay before cold weather, sets in than those which start after cold weather comes. I “At this time we should make our plans for early hatching_ in order to enough to begin laying in October or early November." THE DAIRY SELL RICH CHEAM It is doubtful if there is any one thing which injures the quality of gathered cream butter so much as thin cream. Thin ,cream is respon- sible to a large extent for the old sour cream flavor so frequently found on gathered cream butter. ` _ Many creamery patrons have the should give a correspondingly large amount of money, forgetting -that they are paid only for the butter fat in the cream, or the butter made from the fat. Skimming a rich cream is a de- cided advantage to the patrons in more ways than one. Not only is the skim milk better kept at home for feeding purposes, but the less cream there is to handle for the amount of butter made, the cheaper can the manufacture be accomplished. KEEPING MILK RECORDS. Records Ars of Value to Any Owner of Milk Cattle. “ To secure the greatest good from the keeping of milk records, the ma- jority of those engaged in the dairy lndustry should be interested. The keeping of the records is not a costly undertaking and does not waste much time. The most accurate method-is to weigh all the milk that the cows -give and to have a test made at regular intervals by the owner or manager of the herd, and on occasions by an ex- pert from outside. It does no good to force a cow for a particular day or short season, givin an, extravagant idea of her capaciti -` >- For the greatest satisfaction, tests should be conducted under the super-' vision of asocietyinterestsd in' the breed to which the individual tested belongs; this, besides guaranteelngi the honesty oi' the' test, helps the own- 'ad through the lists 'ot performances madeout-at regular seasons and fre- gurntly published in" the farm -Jour-‘ . | ,_ , keeping records is that theindividual .farmer knows which cows to keepl and' which to discard; another is l_tbat‘ greater vslue is attached by purchas- ers to animals that show deacenvfrom deep-milking ancestry. - - would raise the average or milk yields ilrtile oountrmniust as it has in fthe chse of all he s where the practice ilaa' been already instituted. . ard to begin the keeping of milk ra- of cisrksdzd *l5:t"sIith their 'oatmeal cooked "cords 'tis the man with a lot-of scrubs -é---,-1- “_” 1. idea that a large amount of creams1912 1-00 Last week Two weeks ago help him in building up his herd and he begins to save money dust as quick- -ly as he -follows the indication of the. records by getting rid of his poorer individuals and paying attention to the breeding. of his better ones. There is not much hopeof improving .the milking qualities of a herd of cows unless authentic information. can be obtained regarding the bull to be used and only by reference to the dry cottage cheese. Add to this one-#mug ,mpgs of his dun and omg,-3 ln his pedigree can this infomation he had. . The days of being satisfied with a cow, that gives a pailful at one milk- ing are passed. To be of any good to her owner as a money-getter the cow must give a pailful for a number of days and the size of the pail must be known at that. Q 'rl-il-.1 MARKETS Q I ` I TonoNTo Hogs off cars $8-95 cattle 'I -65 Lambs 9 - 00 Barley -53 TORONTO Butter »30_’&50- Eggs 3 c. Cheese (large) 17c. , MONTREAL $9.40 7.50 8.75 Hogs, off cars Cattle Lambs MONTR EAL Butter Eggs Cheese (large) BUFFALO 32%c. 40c. 16%c. ;s.1o 9.80 Hogs fed and watered Cattle Lambs 8.90 Barley NEW YORK Butter 30c . Eggs 53c . Cheese (large) 16c . _._____<_ BUTTER MARKET Farmers' Creamery ~ Separator Prints This week 30 30% Last week Two weeks ago Same week, 1914 1913 1912 1911 ` EGG MARKET New-Laid 30% sou, 27 21 28 27 30 29 25 25 27 27 Eggs as 33 as al 34 as 33 This week Last week Two weeks ago Same week 1914 1913 , 1912 1911 CHEESE MARKET Top Price af, Local Boards 15 13-16 10 11-16 Last week This week Two weeks ago Same week, 1914 1913 1912 1911 16 1-4 14 7-8 13 1-4 12 3-4 14 1-16 GRAIN MARKET Fall Wheat. Oats This week S .95 S .44 Last week .95 .44 Two weeks ago .95 A4. Same week 1914 1.15 .54 1913 88 .40 .50 .91 .53 CATTLE MARKET This week $7.65 7.75 7.50 7.75 7.50 5.35 6.50 1911 Same week 1914 1913 1912 1911 . sl-leap rqf_am~. ill. ,tl "T»` i.r.~.i <,_- .E J ‘V vi' 1,: if _ -.-eenwzvtf .1 vl, -.v -I; *liz _ :xl l (ff, .IQ ,- _.ff ff- -fi "l Q-fr “J 2 =- iff >> >.‘ FL 1,. -. ». , -l,',_i`> 6.3. ,' 1”, tgi- l- 11;' Y if _ ‘L . f. 1 ". " ‘_ I 1;. 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