GUARDIAN
`/T
, F.,P_arentS. Teachers.
T kurymen. F arm
CTS.,
t
- "" .IE 3'.
vi 1 ,_
._ \ v,
he Dairy. The Turf, and
f!0Dll°im¢nts o the Guardia
r by question, e espondence of
i
 _Answers will be given i,
V 4 '_ _ Ill-.Qi\BBtl0lll ol. gene”
1|;pei;¢gt_ and 1pace‘wiii be given
¢a!'9\'Wll°,' *.\!°'- Will in any w ”
mpto ldvaiice Prince Edward ls-
diinterests. _
 are salted' to have
e
'irai-in G ana or--m i t its
ignited grccntribute welgitses ng:
- j Good
.'l¥fY- ~ t ui. “
~ ` Y
to
ev
thairarttcles at this alice early each
week. only a short emergency
item can-betliandled as late as one
p. -mqwednesday. All received aft r
that hollrcannot appear until the
following week. .
THE SCHOUL A if
lisp ,
iss sous ,
Contributors for this department
should be addressed to
President 'l‘eaclier's Association,
Guardian’s School and Home.
P. 0. Box 188 Charlottetown.
SEASONABLE REMINDERS.
Doii't set broody hens in tlieliouse
collar.
For early broilers the iucubators
should uow be started.
Doii't delay cnrtiug the manure in
the barnyard to the fields.
Start a few gladiolua cornis ln pots
ot other receptacles for early flowers.
See that all animals receive un am-
ple supply of salt.
Dcn't delay rooting cuttings of bed-
ding plants for Spring bloom.
Don’t forget to sow paney seed with-
in fhe next week or two for early
Spring bloom.
'Tis a good time to spread manure
while the ground is frozen and there
is no snow on the fields.
Cut down on the rougliage and be-
gin to feed the horses more grain as
the season of hard work approaches.
Those who propogote carnations
should take the cuttings during this
ulontli. -
Double petiliiias are among the
most interesting of flowers. Sow the
seeds now under glass.
With a dauip cloth wipe the filth
from all eggs thai. are dirty. except-
ing those to be used for liatcliiilg pur-
poses.
I)o not purchase seeds or nursery
stock that is offered at ridiculously
low prices, for sucii are likely to be
worthless. '
The host way to fest seeds iii the
ground. If room is had in the
hotbed do your sccd-testing in thc
fraiiic.
Spinach seed broadcast over it
rich soil now will germinate the first
thing in the Spring and produce all
early crop.
All i`arni aiiiinuls will relish ii feed
of cooked food two or three times a
week. Give it to flicm tlioroiigiily
cooked liiiti quite warm.
fforustalks reuiaiuinl: in the field at
this date might just as well be burn-
ed, for they are practically vuiuoless
for fccdfiig purposes.
lu planting frilit for the lioiiic gar-
den choose varieties flint mature lit
different times. so as to prolong the
fruiting season of ouch as long as pos-
siblc.
There is so iiiucli gaiuoli in kccp-
ing abreast of farm and garden work
that niiuuto plans for early work
should now be completed and every-
tliliig inudo ready.
lf extra liotbod ashes ure had. coil-
struct a frame over the fall sown spin-
ach, top onioli plantings and other
wintering crops and force them along
to maturity.
Roup is liable to develop now
among the poultry if the birds alid
houses are not kept dry. Prevent
voids alid catarrh by keeping thc
towlu out of drafts.
flotation in the garden is as im-
portant as rotation in thc field, so bc
careful not to plsii for the planting
of the same crops this season on
ground they occupied last year.
Sow cosmos seed late this month
or early in February. if the seeds are
not started early the Fall varieties
will not conie into bloom uiiicli before
llic first Fall frosts.
Prepare to grow tuberous beBonia
plants for bedding out on the north
side of buildings ami beneath trees
where most other plants are prone to
Brow lux riantly.
Fo cogitiereial purposes the hot-
beds lhottlil be made and planted in
a. week or so. Home gardeners had
Winter shfiuld not be applied to the
better wait another mouth before bc-
ginning operations.
< Poultry manure collected during thc
land until planting time. otherwise
ifiilcli of-itsplant food will be lost.
Store it under cover. _
' Ally Iilliit that will not transplant
readily shoffld have the seeds sown
directly iii small pots where they can
be shifted to the 'field without disturb-
ins the roots.
onioin or 'rl-ls 'i'Huv|el.s
Siilirlena is the thimble, it is an al~
most ndis ensable accessory of DNB*
Gut.-day sealng. but it is only for 230
years that thimble: have existed. Be
fore that time the needle was pushed
throusli s cloth, usualiywith the
thumb. wliiifoui the aid of the little
metallic One may be permitted
to beliebalgdt tile needle was some-
time. pl-“lui against -the table or
°h\lr. as som mes, perhaps. the
modern needidwoman supplements
gf: itthigble with a handy piece of
n u . ` -
in im the thimble is-lnventefl
and it fa-said it was caiipd thimble
because ftiwas a bell for the thumb
--nrst caged thumb bell. it is true.
U39. th ore`,]l an Icelandic V004-
tliumm ‘ that means thumb and that.
!‘;,élli‘H,» onhrles say. la the °\‘ll‘“
° ~ - , _. .
it, was worn on the thumb- Ju"
the aailmaker's tliiiuble of todldf ‘_
worn. He 'has a hole in the top. but
the first little thimble was probably
a little metal eap_ or bell that fitted
over the end 'ofthe thumb. ' '
it was not very long before thimhles
had gone all over the world. Women.
in those days at least. were must- In-
terested in needlework. They took as
much interest in their tlilmbles then
aa they now take in the buckles of
their tango slippers, and perhaps' a
little more, for the sort of buckle one
weariidoas not- really add mfucb to
one's comfort or pleasure and an ela-
borate and costly tiiimble then did ado
to fhe pleasure of sewing.
lt is said that _the costllest thimble
that ever was made belongs to 'the
Royal house of Siam. it was given
by one of the' kings to his queeii,and
it cost $15,000. it is made of gold. ui
the form of a bali'-opeii lotus flower
-the emblem of the Royal Siamese
house. Diamonds and other precious
stones are set in it to form the name
of the queen and the date of her mar-
riage, ' -
Au American niiilionaire’s daughter
was said to have the second most ex-
pensive tlilmble. Hers cost $4,000,but
she is not a daughter of this genera-
tion. Their interests lie otli`erwis`c
than in tliimbles.
HOUSEHOLD HINTS
A cut lemon rubbed on the forehead
will cure a severe headache.
if you mix a littlc common baking
soda with the bathbrick you will find
the knives will clean much easier.
If a lamp wick is getting short, sew
a piece of flannel to tliiie end of it. This
will be found to be as good as a new
wick. 1
To remove the mark ol' a scorcli,wet
whatever is scorched with cold water
and place it in the sun. When dry,the
mark will have disappeared.
When buying apples pick the heavi-
est; also test the fruit by seeing ir,
when pressed with the thumb, it
yields with a slight cracking souna.
Brown boots and shoes should be
rubbed over with aslice of raw potato
before the polish is applied. This
cleans and removes the stains quite
easily.
Films on starch can be avoided by
making starch in the usual way, add-
ing halt' a teaspoonful of salt, and cov-
ering with it thick cloth to prevent
stcalu escaping.
When steaming potatoes put a cloth
over them before putting the lid oil.
They will take mucll less time to cook,
and be much more iiiealy than wrien
done iii the ordinary way.
To clean zi smoke-blacked ceiling.
make a fairly thick paste of starch and
water, and apply this wltli a pad oi
flannel. When dry, brlisii off with li
soft brush, and you will fllid thc re-
sult well worth the trouble.
Here is a way to decrease your gas
bill. Get a square sheet of iron,-light.
one burner of the stove, and place the
sheet iron on top. The heat travels
tllroilglili the iron so quickly that sev-
eral saucepans can cook ih¢ii'coo1.aut$
at the sauie time wiflili only one burn-
er going.
To clarify fat which has become too
dark for use, place it iii an ciiiimelcd
saucepan with water and half it tea-
spooufiil of carbonate of soda, boil foi-
tweiity to tivonty-five minutes, :inn
lcavc lill cold. Then drain off water
and reinovc pieces from uiideriieatii.
Tile fat will be found to bo quite fresh
and white again. -
lroiiiiioiild stains spread lu any fab-
ric they coiuc in contact with in the
wal-iii. To rciuove ilicni stretch thc
stained pnrt_ over a basin nearly i`itli
of boiling water. so that the steam
may penetrate the fabric, and apply
witlili li feather a teaspooufiil of salt
dissolved fu a dcsscrtspooiiful of leni-
on juice. When the liiarks"lis:\ppi\ar
dlp the material well.iuto the hot wat-
cr; afterwards rinse very iiioruiigmy
in cold water.
When stcaiiiiiig puddiligs or dum-
pliugs. put a cloth over the steamer
before pilttiiig oil the lid. This will pre-
vent tlie moisture settling and render-
ing the pudding heavy.
In baking potatoes, put ii small pan
of water lii the oven, and you will fliitl
thcy bake much quicker.
Wlicii baking cakes, if you do not
possess n spare sliclt’ in your oven
place two llatirons sire by side sun
rest your cake tins oil thc handles.
By this means the bent gets iii under
the cnkc, and it is less likely to burn
at thc bottom. `
'l`o make a good cariucl toffee, mix
one small tin of Swiss iiiiik, tfircc
ounces of butter. one cupfni of sugar.
one tablespooiiful ol` treacle. and six
drops of essence of vanilla. Put all the
ingredients liito a pail, and stir until
the mixture boils to a uutbrowu color.
Then pour on to a greased plate or
in, and when nearly cold cut into
sqquares.
Tomato Soup.-Take twotliirds of a
can of tomatoes for five ripe tomatoes
cut up fine) one large onion: Put in a
saucepan and cook 20 minutes, or
longer for the fresh tomatoes. When
done add n quarter of soda. Skim off
the foam and ruli through a sieve to
remove the seeds, etc. Have a quart
and a half milk boiling; add this to
the tomatoes. and' season to taste.
Serve at once.
Jolly Joe Corn-bread.-Two cups
corn meal, two cups of flour, one tea-
SD
molasses. two cups sour milk. two
and one-half teaspoonfuls soda, two
tablespoonfuls liot water, two-thirds
cup raisins and steam.
LESSONS ON THE POTA_T0. I
DsWolfe.
L.' A.
No single lesson on any plant com-
pletes the topic; (or, being alive.
plants be studied iii all stages of _their
life history. A winter lesson on pota-
toes. therefore merely opens the way
to more careful study the following
summer.
A study of the tubera is interesting
in Winter. Aside , from the shape
size and color, which vary with the
individ l and the variety, the "eyes"
are wdiihy of observation.» Do they
look like human eyes in any way?
What are theyre This question is ans-
wgi-ed by watching the sprouts grow-
,ing during the, next piontli or two.
at are the sprouts la summer.
b r~i'eava'l.-.lt nil t' be wi
iiiylo °i¢»t<l¢ will ua  iii;
as
fa
oonful salt. one cup New Orleans
sprouts are“uutii we can observe the
summer development.
ln the meantime. cxauilné the twig
of p tree--say that of an apple or a
willow. On this twig are buds, sys-
tematically arranled/ Make sure
that the arrangement is systematic.
Where are the buds closer together.
ueur _the tip of the twig or
towards its base? Where are the
“eyes” of the potato most thickly clus-
tered? Are they asystematicnlly arran-
ged. Look at a long slender potato
for this. Keep the comparisons be-
tween the twig. and the potato lil mind
until spring. When growth begins,
compare them again. Your children
will then find tiiat buds oil the twigs
develop into leaf-hearing sprouts.
Moreover, one can always trace
branches back to stems. Buds oil
the stems make branches possible, if
the children should conclude tllat
"eyes" must be buds. what is the
tuber?
Another proof flint the tuber is a
steui. is the fact that sonictinies little
tubers instead of sprouts grow from
the “eyes.” if a little tuber is u
branch it follows that a big filber bear-
ing if might properly be called a stem.
Of course. it is much shorter to tell
the children a tuber is a stem. and
save all this time. But thliik of the
pleasure of discovery you thus deny
them!
In the winter, one might 'profitably
collect as many varieties of potatoes
as possible. Study the points consid-
ered in judging potatoes. The color
of skin, its roughness or smoothness,
depth of "eyes," uniformity of size,
firmness of flesh, etc.. are points to
observe. ' '
Even now children will plan what
potatoes they will plant iii their home
gardens next year. Discuss with them
the kind of soil best suited to potato-
es. Will they do well on clay soil?
When potatoes are “wet” after being
cooked. is the variety always to
blame; or might the same variety be
"dry" on different soil? Try planting
the sam_e variety on different soils.
At planting time, a lesson on pro-
pagation ls in order. I)o we plant po-
tato seeds? What do we plant? Why?
Do we propagate any other plants -by
cutting up and planting pieces of the
stem? Try it with willows, roses,
snapdragoiis and geraiiluuis.
Do potatoes produce seed? We’ll be
gin to suspect they do when we see
the blossoms grow next July. Wluit
areblossoms for. if not to produce
seed? ' 1 ,
Why do we not grow potatoes from
seed? Save some potato "balls" next
fall to plant the following spring. We
may learn something by so doing.
Do you know anything about seed
selection in general. That is a very
important topic. in partlcillar, selec-
tliig seed-potatoes now suggests itself.
liow many of your farmer l'rlciids sel-
ect theirs iii the field at digging time?
Can you find out why that is best?
What diseases affect potatoes? Tile
potato beetle (“bug”) is not u disease,
but u pest. Study the insect, its life-
lilstory and methods of control. Tile
coiiiinoucsl diseases are the blight and
!lL‘.L.5Qall._.Bol.li..are caused by ex-
ireniely siuull plants (fungi) which
feed iipoli the tissues of the potato.
The blight affects the leaves and the
scab attacks the tuber. .
Since these are of so great ccoiiomic
iuiporttince. I suggest that those inter-
ested should write to the llepartineitt
of Agriculture. Ottawa. and ask for a
bulletin on Potato Culture. Text-
books on botaiiy will givc information
about fungous diseases; but the tech-
nical language there should not be
passed out to children. lt' the tcaclier
wishes the information for herself, all
right.
’l‘ry io learn. through bulletins and
oflierwisc, which varieties of potatoes
url- best iii lilly given locality. ilcsltlcs
studying potatoes l'i'olii thc gardciiiug
and botaiilrnl staiidpoint, consider
their uses. Aside from food, the
greatest use is in the inniiiifacture of
starch. Let the children grate a po-
tato, stir the pulp in water, strain, cv-
tiporate the liquid and see what is left.
Have tliciii draw potato tubers now,
and draw the whole plant next sum-
mer. Dlscues llie geography and the
history of thc potato. Do we export
or import thetii? Where do' we sell
fhein. This is a big subject for the
rlglit kind of teacher.
Q THE DAIRY 
BREEU|NG AND RA|S|NG DA|RY
HEIFERS.
Following is the paper ro-,iii by Mr.
W. M. Len. at the recent l)niryincii's
Associatloii.
This is nn old one possi-
bly the most anci ut of all subjects
discussed at dairy eetings, but how
ever mucii may h ve been written or
spoken on the qq estioii it is my opin-
ion that the greater need of the dairy
lndustry in this province today is
"better cows" and whole herds of
them. We have hardly started herd
improvement in ea.rncst,yet it is right
and proper to cull out unprofitable
cows when we prove them. auch
but little gain if we don’t raise
a better one to take their place; yet
we continually meet farmers who ad-
mit tliat it is hard for them to raise
good calves and to any observing Per-
son who travels this country this is
only too true.
The foundation of the dairy indus-
try is built on the kind of heifer calv-
es we continually raise to renew our
herds and to any who have thorough-
ly tested their flocks the difference in
production of their cows is astonish-
ing. We need only to calculate what
the profit from our herds in a season
would be. if each individual were the
equal of -the best cow, to realize liow
important a feature the breeding end
of the dairy industry is.
Since the adoption 'of official testing
in all breeds of dairy cows it is now
comparatively easy to pick a .sire that
will likely produce good dairy cows.
A law of breeding is that
like produces like, but there
is a law of variation which occasion-'
ally coiitcrsets other laws, and while
it is true' that sires, of _ally » breed will
generally transmit the characteristics
of their immediate ancestors; up tc the
fourth -generation, » we; Quite " often get
,v
Wh .
the ehlltn-en will discover that wir fresm  striwsilpntrsvii to the par-
tners sprouts come above _the-grouiiecm il ‘ll b
1 dlesewe c1llea!,irsa§»°° “nm
 ililftviri will were btigisst ll
V _ , l
impressive as any other sire. I can
cali to mind several iiistaiices of iii-
breeding in horses, n standard bred
stallion that had produced u large
number of fast horses had a full bro-
ther _who could neither show any
speed nor in any one instance sire a
trotter, he was ii 'freak or the law of l
"type. - ,
This being the case it behooves us
to use great care in the selection ol' ii
dairy sire, a.nd’becnusc a bull happens `
to be full brother to a pioneer breeder
is no guarantee that he will do the
same. lived breeding bulls generally
“look the part". Nearly all that l
have known in thc Mui-itinic Provinces
who were known as good show bulls
or conformed closely lo the recognized
dairy type have proven good breeders.
To any experienced breeder a male as
well as a female can have ti milky look
and l do agree with the extremists
who say they do not care u. snap for
type in cows that tb scales and bab-
cock test is*the only guide.
At the present time there is a craze
for big records and a lot of breeding
is done on paper regardless of how
the animals .may suit. each other. Big
records aref good but we want strong
robust breeding animals as well and
for my part I want u nice looking cow
(good cows have not got to be homely)
a good looker will milk just as woll
and both she an.. tier offspring will
sell better, .so iii choosing a. bull we
want one from heavy producing par-
ents aiid one oi’ good size. strong con-
stitutional_vigor and that will class as
a good show bull of his breed. Such
ati animal will be pretty certain to
transmit the best qualities of his par-
ents.
Whereas if a bull of well bred good
looking ancestors happened as is
sometimes to be rough coarse and not
of' good dairy type, l would not use
hiiu under any, circumstances as lic
would most likely produce his own
peculiar type. and I know of many dis-
appointments through dairymen buy-
ing nil iililmnl solely on the history of
his ancestors’ production.
Now as it is evident breeding is
something of a lottery it would be
wise for dairymen whenever possible
to try a proven sire. When a. bull has
'proven through his producing daugh-
ters that he is an extra good. breeder,
lie should not be sent to the block
when still in his prinic. I can call to
mind several instances where superior
breeders were sacrificed. “Sir ftooker
Poslo Artis" Sire of “Miss La Honda"
tllat made a worid’s record at the late
Amherst dairy test, and also sire of'
inany other noted producers and cows
We secured liiui in a
trade used liini as long
as needed and were tlieii forced
to sell liiiii at thc cheapest kind of
beef price while yet in his prime,\vhlle
at the snlue series of shows we sold
soitie scvcii young bulls. A mature :ini-
mal may be more trouble to handle
than a younger one, but when we coil-
sider the great difference liierc may
be,iu thc cows sired by a proven sire
over all uiitried one it secins the
greatest folly to turn a superinruiii-
mul down for this reason. A bull is
‘no older than a cow of same age in
ally particular and ti good bull is eas-
ily half flic herd. A cow however good
has but one call’ s year but the bui:
has cvery one iu thc herd, and niaiiy
a breeder of pure bred stock has been
brought into prominence and put
iinuiiciully on his feet through the
'fortunate purcllase of one good bull,
I have gone into this siibjccf. at
lciigtli us i consider if a inost import-
ant onc, and from _ilic cnlluirlcs wc
rceeivc as breeders I tliiiik furuicrs lu
general do not lay stress enough on
securing a good producer, as niosi.
oiiuuirics will specify a particular nge,
mostly l`roni one to twu yours old. I
reccivcd au enquiry quite recently
,from an institute asking for two six-
teen iuoiitlis old bulls, and while it
may seein to be about the right age
(if they were correct in every other
way) age is only a secondary coiisidcr-
ation, and not comparable to produc-
ing ability lnau animatbesides every
mail should know that they wont like-
ly be able to get any breeder's best
bulls at that age. First come first serv-
ed, and thc best bulls usually go uudcr
one year so it will pay to buy early
f`or this reason, or get rt proven breed-
er wiiicii is thc safest plan.
Then when it hcifer ca}f‘ from one of
the best cows ls born if you decide to
raise lt. decide also to grow if well
and start right. give it wliolc iiillk
wnrni as it coliics from the daui uiitll
it has put oil seine baby fat. Don't
wean until it would make good vcai,
tlieu- when _von begin to feed skiln
inilk, weigh or measure its fe-ell and
don’t be foo anxious to food up to
its capacity. Nearly all thc trouble
with stunted calves is brought on by
indigeslion through feeding too much
skiiil milk. We now always weigh ev-
ery calf's milk up to three iuoutlis, its
most important, Don’t think you can
guess near enough. you are almost
sure to give enough at some time to
cause scours und give your calf a set
back that it iiiay never fully recover
from.
Preveiitioii is n whole lot better than
cure, iu this respect see that your milk
is always warm. as blood. If it gets
cooled from any cause don’t risk feeli-
ing it before warming, and place bran,
crushed oats and a little oil meal in
a box where thc cali' can get it all the
time, it will learn to cat of its ' own
accord as soon as it requires dry feed,
especially it' it is running as is our
practice with some older calves. Give
it all it can eat of this up to six
months. also good hey and pulped
roots if you have them, then if you
are careful not to overfeed`or scour
your calf with milk you can grow
it as fast as possible on these feeds
and have a cali' at six months, fat,
slick and in perfect condition. We don’t
expect to have our calves carry much
flesh before this time. Skim milk is a
splendid grower and if you have
lf “E041 “D t0 B yollr to a good calf. it
will do then with less grain, but the
most important period is from birth
'until three or four mouths. Get them
growing steadily past that period witn-
out a knock down from scoure and you
can have a good calf on any kind of
Kood feed from that on.
if you intend to breed freshen at
24 or 25 months. you will have to feel:
_v8I'y Senerously or your heifer will,
tiever attain her proper growth, 1¢ lg
a matter for each dairy man to‘ decide
at whatsn in hismlrticular circum-
varlation, but truusinittcd true to his I
, 1
very heavy to keep the hcifcr growing or days for weighing in order to know
and increasing in ficsli as she ap- the percentage of fat in the milk. This
preaches calvlng flint licr milk glands together with a close observation of
and udder may develop propcrly,,for the feed consumed by a cow. will ~en-
if for want of' proper nourisliment we able a dairy farmer to determine
allow her lo grow thin thc calf will whether or not ills cows are making a
e
sap her streugth,weakcu and stuntli
I' . 1 1
under these coiuilffons it is frilly to ex- telligeiifly weed the poorer cows.
ect the helfer to develop propel-lyund Dairy cows may be purchased or
D
she may be ruined i'or life.
But if she be allowed to run until
34 or 36 months before cslviug she prices. but generally speaking they
can be fully grown oil rougher undlcss must be reared by the dairy farmer.
costly feed it will take less grain to
put her in good coiidilioii, and there
is no risk of stunllug her. but we
will have lost ii yea.r`s niilk. and if
ii pure bred, probably it valuable calf,
so its just questionable at what nge
we have them freshen. Probably
about 30 moiiths would be the
happy iuedinm if we could order these
liiatters as we would like, but at
whatever time we decide oil, wo
should scc that the hcifer is well
grown for the age and in good fleshy
condition. We seldom now see or
hear milcli about keeping the dairy
heifcr in good coiillition but not fat, as
almost cvei‘_vbody of ally experience
have been coiivliiced that the more
flesh a holfcr carries the better she
will milk, both during her first lact-
ation period and for the rest of her
existence.
To make dnlrying profitable we
niust have better cows. better "herds"
of cows, aild to secure a full supply
everybody iii the business must breed
and i`eed_ for them. The amount of
wealth annually lost to this Province
tliroiigii keeping so many poor produc-
ers is enormous. Every cow should be
bred to a pure bred sire that a suffi-
cient number of lieifer calves may be
available. At the present. time not
nearly euougli good bulls ure kept.
The breeding season for thc majority
of cows is July and August, two very
'bus_v months on every farm and its a
temptation to use any little runabout.
if the good lnill is very far away. Many
farmers yearly make resolutions to
breed every cow to a good bull and
end up with one or two. This is too
important a iuatter to be so neglect-
ed. if good bulls were kept within
reasonable distance of everybody, we
would soon have many more good
cows iu the country and they are bad-
ly needed. if the keeping of several
pure bred bulls were a lienvy tax
oil n coinmuulfy there would be some
excuse f`or using little scrubs, but
ing age can usually be purcliased for
froni $75 to $100 and if well gruivn
of the larger breeds will bc worth that
the cost is trifling. Good bulls of breed-
amount for beef’ if` lic caiiuot be sold
or cxclitiiiged as he should bc for au-
otlier breeder. in this way itll it will
cost is his feed and interest on iii-
vestineiit which to my mind is an easy
way to get into improved stock and
every farmer can raise tiieni without
iiuiwlilising any feinnlcs if he persist-
eiiily breeds lo thc best bulls lic is iii
reach of. if the first or scconrl crop
of calves prove disappointing as milk-
ers, doii't change the breed before you
chiiilgc the bulls several times. lfavery-
.bolly cau.gro\v. .40...50 .and..60 lbs. of
niilk a day grades if they persistently
carry out this work. Take weights and
records :it least tlircc fiiiics :i nioutli.
This will bc found zicciirato if you
tiikc weights null samples rurcfully.
It is very little trouble and pays big
returns. .lust coilsidcr what c,vcr_v
faruicr is losing by not having every
cow the cqiial ol' the best and what
the province is losing by not having
thi' iilujorify up to fha sflilitlurd of
sonic of the l_icsI,.
FIRST GRADE CREAM.
lil his grudlug virl-ulzir Stull' Iliiiijv
ifoiiliiilssioiicr iflnc, nf ifnlisas, offers
suggestions as io how first grade
crcuui can be produced. The priii-
clpnl thought is that ol` clciiiilincsi-i in
every detail and thc following arc
tlie principal rules:
Remove ull inllk from the bairii inl-
niediatoly after milking aild scpai';it.c
at once.
Set filo separator screw so that thc
creaiii will lest about 35 per cent. but-
tcrfat. `
Wash. sf-.aid and air thc separator
and all other milk utensils imincdl-
ately at'icr using.
(fool thc crcuni iiiinlerliafcly after
sepnriiliiig ii. Nt-vcr iuix warin crcani
wltll cold crcuni.
Keep flic milk and crciiin cool. This
is best done by placing thc cans cou-
taiuing it in a tank of' flowing wut:-r.
Stir all crcaiii at least twice li day.
Do not allow cream to t`rcev.e.
Keep the rcl-eptliclcs contniniiig
milk and cream covered with u wet
blanket iviiile delivering these pro-
ducts during warm weather.
Ile suggests also that every patron
ascertain from the crenni bu_\'er thc
grade of the creaili delivered, so that
the patron will labor under no mls-
appreliensiou and may bc able to nx-
ercise such precautions as may bc
necessary to improve the cream.
He says: "Do not blame the buyer
if your cream does not grade first.
Find out and remedy the evil. Every
onc can produce first grade cream."
DAIRVING ON THE FARM.
Dairy Farnier.-Tlie past Winter luis
been one of exceptionally high prices
for all kinds of dairy products. Tile
cow is uiidoubiedly the best paying
animal oil the farin if she is fell mid
handled properly. However, in order
to make u cow pay it is necessary that
her owner shall possess certain quali-
fications, The most important of ull
is that he or she shall have a real lik-
ing for cows-not only because of the
money which they earn. out he or shi
lnust like them simply because they
are cows. A person who really likes
cows will take pleasure in feeding ami
looking after them. To him or tier it in
not drudgery. This person will always
treat cows kindly and considerately.
There will always he a bond of sym-
pathy between the owner and the cow.
Each will strive to do the best poss-
ible for the other.
The owner of cows must study
their habits. likes and dislikes. i-le or
she must feed them llberatelly and
make them as comfortable as ossible.
Unless he or she is prepared) to be a
student of cows. success is not pro-
bable. To the dairy farmer we should
say, know your cows individually. This
can be beat done by weighing the milk
from each cow daily. once a week, on
two consecutive days each mouth. or
stances he had better have his heiferm
even once a month. Samples for test-
,no V’ ,_   mmy. meru V 4 I ` A ‘ p freshen. if bi-eq eg;-ly W, mu" geediing should also be taken on tliedaywsults are to be obtained. I used to
profit it will olso manic liiiu to iii-
tliey may be bred. Frequently good
cows may be bought at reasonable
For the llairyniaii who cuiiiiot afford
to keep purebred cows, it is desirable
to select grade or native cows and
breed these to a pure-bred male be-
longing to one of the dairy breeds. ~l)o
not cross breeds. Select one and stick
to it. Great attention should be paid
to thc sire, as milking qualities in the
fcniale depends more on the slrc than
oil tlictlaui. Dairy farmers do not suf-
ficiently relilize the importance of this
point. Excellent dairy cows may be
secured at small cost by using a dairy
sire belonging to a dairy breed and a
dairy family. ln this way ii herd of
ordinary or inferior breeding may
soon be transformed into a herd of
good milkcrs. Tile fuiidaniental mis-
take iuade by any breeders of dairy
cows is in the use of inferior or what
are commonly called “scrub” sires.
The patrons of' every cheese factory
and Creamery ought to have the use of
u pure-bred bull at nominal cost, it
wculd pay the factories to adopt some
co-operative plan to secure this result.
Calves and lieifers for the dairy
should he kept in a thrifty condition,
but not too fat. They should com-
mence milking when about two and a
one-half years old. At the ciid_ of the
second lactation period and during all
future years they .should produce not
loss than 6,000 lbs. of milk or 250 lbs.
butter yearly. This may be taken as a
minimum standard ot' production for
profitable dairy cows. Stated another
way, they should earn from $25 to $100
per cow each year, above the cost of
feed.
Ilairy Stables.»~ Tile chief require-
ments of ii dairy stable are that is
shall be light, clean. and healthful. The
first is got by having plenty of clean
windows. the second by having cement
doors, with stalls of proper leiigtliand
a gutter or drop behind the cows, and
the lest by having the stable well ven-
tilated, and wiiitewashcd at least once
a year.
MARKET MILK AND CALVES.
Any man who has to sell his milk
nl $1 ii civf., cliccse factory price, can
afford to raise heifcr calves for mar-
ket. The deinaud i'or lliiiry products
is increasing faster than is thc sup-I
ply. particularly in the nclgllborliood
of towns uiirl cities. Diiiryiuen near
cities iioiv find niilk prices so high
that they are not raising calves, but
are buying their cows in lens favored
districts. 'l`hey pay for tliciii. foo.
We have had buyers going through
our scctiou paying $80 to $l25. or
even $150 for good cows, I believe
,we can put our inilk into lielfe calves
‘ to be sold to these city dairy farmers
better than we can send it to the
cliccse factory.
I would retain all the good llcifers
that come into in_\' herd and would
oven buy up licifcrs f`roni neigllbor-
ing herds to use ii good quaiitily of
lily milk. ’l`li<‘sc I would feed ccollli-
mically uulil ready to frcshcii, when
I know there would be a good niur-
kct for them among city tlziirynicn.
l have sllbiuilled this plan to sov-
orsil dairy farlucrs and they agree
[thiif it is ll good one for the fitrnicr
who is ri long disiaiicc froui li market
lhiil _viclds rciiiuiicrativc prices i'or
uiilk. l limi that sovcral fariuers have
bccn curi‘yiiig it on to ti llniilegl extent
and with good results for several
,\'car.--Joliii A. Proctor. Vermont.
 POULTRY 
G E ES E .
Guest- tllrivc on thu slime food ns
that given otllcr poultry. Grass is
their natural dict, blit during the win-
tcr wlicu grass is a. scarce article.
they du wonderfully well on a mash in
whicii bran and ini-.at scrap are well
rcprcscntetl, with whole grains-corn.
wheat and oats-at night. A pair of
geese will produce an average oi` a
dozen goslins cnt-li _vc-ar, null these find
ready salc :iroiind the iiclidays.
Ilotfcr pay if-ii dollars for li good
i'li<istcr than to iakc one soincluitl_v
gives you for nofliing_
POULTRY FOR BEGINNERS
'i |'i\ sccicf oi' siil'<'css in poultry
raising lies in the willingness to begin
in a small way and grow up with the
business. Elbert E. Lawrence. secre-
tary of the Junior American Poultry
(fliib. said in an address at the liiis-
souri State Poultry Show at the ('0-
liscuiii. ills talk, "Opportunities of
l’onltr_v liaising for Young People,"
follows. in purt:
“lt wus on my .~:ix‘.li liiriliday tlizit I
first entered the field, having on that
day received the gift of a pair of bnii-
Iams with the assurance that they
were mine aloiic and tlilit i should
have the daily task of feeding and
watering tlieni and keeping their coop
clean. After three or four years of
baiitam raising I changed to s. more
profitable breed. At present I have
only the White Rocks and White Run-
ucr ducks, for so fur fills is the best
coinbiuation of fnwis l have foutul and
by fur the most profitable.
"Tile secret of such success lies in
the willingness to begin in a small
way and grow up with the business.
Seven~teuths of the failures are due to
too heavy investments at the start in
equipping their plant, and theti trying
to ecounmize b_v stocking ft with see-
ond-grade stock. ignorance of poultry
nianagemefit and best methods of
buying and selling result in losses,and
they soon go to the well. l feel sure
that the older poultry people will
agree with me in this assertion. Begin
nn li small scale and grow slowly.
'l"hls has been the method of our great-
est hrccdcrs.
Cleanliness Must be Observed ,
'. nv
"l give great care to the water
fountains and feed hoppers, for clean-
liness must 'be observed if the best re-
, _ _ _ _  1. I r
think that lmust kespl-my-lilrditfooiaul
with condition powders and egg-lay-
ing foods to reap any profit. but now.
with u. few simple remelilees in case of
sickness and diligent/ca of thbioll-
ulne environmeiit, I Kee? my flock in
a liormul, healthy cond tion, and am
rewarded with an exceptionally good
yield of eggs.
"The poultry yard should have
abundant shade, and for this it would
suggest fruit trees, or berry bushes.
for these may be made ' to yield a
double income. I have also usedssun-
fiovvers which give the necessary
shade, and later the seeds are much
enjoyed by the birds. '
“Therc isu't a poultry man who
would not say invest only in standard
breeds and keep your orecd pure. for
mongrcl stock doesn't pay. Altbolllll
my birds have taken blues at poultry
shows, they also have made records
of more than 200 eggs. l believe the
day of 'the scarcity show bird speci-
men is waiiliig and that a combination
of fancy and utility qualities are what
we slioilld strive f` r. Learn how to get
size, health and prolific egg-laying
qualities in your-fowls." -
_____<_---
PROFIT IN FALL PULLET8.
Possibly no other branch of the
poultry industry in as profitable as the
production of fall maturing pullets and
soft ineated roasters. Obviously. is
heavy laying market variety of fowl,
the egg product of which is converted
into pullets, always lu great demand
in September. October and November
and into capons, the highest priced
market poultry will return in cents
and dollars more profit above cost
than ally other hraiich of the business
except the fancy, but the fancy re-
quires years to become actually lucra-
tive. ‘
Willie the show winner has an us-
sured return if the goods are delivered
the scope of idle returli is necessarily
limited because of the few good birds
from which a return is posH'blG- 011
the other hand every pallet that
matures is an absolute asset. every
male is salable as a capon. and many
males. if a heavy laying strain is
maintained, are saleable at several
dollars each as cockerel breeders.
Transforming a poultry farm large or
small into a pullet capon plant is too
simple to need explanation and can be
acconipiislied without cost.
 ' sneer/ 
SHEEP BREEDING WORK.
With the object of testing the
extent of inheritance of the twinning
faculty iii sheep. twelve Oxford DOWl\
Twin ewes were secured by the Royal
Agriculturiil..College.,§ireucester. and
bred to ii pedigree Oxford Down ram
twill. Six of the ewes were mixed
twins, one ot' each sex, and six were
owe twins, both females. "From the
three seasons during which the tflall
were conducted." says t.he l'0il0l’t. "B11
the twins produced in li)l0 and i911.
ivero born of the ewes from mixed
twins. This was not confirmed. how-
ever, iii 1012. The twins were mostly
mixed. and tlierc was no case ot' ram
twins in the three years. The ewes of
the lot of mixed twins produced
throughout. taking twins and singlets.
together, a niucli higher percentage of
ewc laiubs than ram lambs. The ewes
of the lol of owe twins gave birth to
ii mul-li higher percentage oi' rain
lliiiii-i."
DRESSING SHEEP SKINS.
'I`lic process tlirougli which the
sliccp-xiiiiis are put. is hotll varied and
iiitcrcsting. Oli arrival at the fac-
tory tlicy are thrown intoa huge tank
of water, after which fhey`are drained
in heaps, and eventually hung in
“sweat-houses," where they are allow-
ed to ripen until the critical moment
arrives when the wool has reached the
condition in which they are treated
nieehauicnlly, passing through various
waters. A hot air fan dries the wool
to a nicely, and it is
boi out of the mae-
lliiie in snowy clouds ready fm' N10
more intricate process of manufac-
turc. Dcnuded of wool. the pelf, llrel.
of all, is thoroughly cleansed ami puri-
fied, then it undergoes the llming pro-
cess. from wliicli it emerges frec from
fat or grecse, and the extraneous flesh
and fat are taken off by fiesliiug mu-
chincs. Next, the pelt is handed over
to the lriiiinlcr. who mounts flie skin
on ii revolving pedestal and cuts u.-
wa_\' thc ragged edges and wustc bits,
which are sold fo.,the glue manufac-
turers. Then, after being cleansed of
lime the skin is picked, cured and
awaits only the tanning operation for
its conversation itito the many useful
and ornamental articles into which
leather is made-Shephard’s Journal.
 me was
WOHMB IN HORSES
Presence of Bots May Bc SusD€Cl-Gd
_ in Iluthrifty Horses »- 
'H4 -if
The condition comiuonly known as
bots in horses results from the pres-
ence iil the stomach of the larvae or
grubs of the gad or bot fly, technical-
ly termed the Oestrus Elini. or Gastro-
philus Equi. Their presence is com-
mon durliig winter and Spring among
horses wlilcll have been exposed out-
side during the previous mouths of
thc year, when the fly is active. While
differences of opinion exist as to the
harmful effects caused by bots in the
stomachs of horses. it is, howevongon-
orally accepted that their presence
may be harmfiil,to.,a.gmlter or less
extent by producing digestive disturb-
URGES-
Devalopmcnt _ _
'l'he god or bot fly attacks horses
chiefly during the late Slimmer unmths
and the eggs are deposited by the fe-
male. especially on the hairs of the
front limbs or other portions easily
reached by the aniinal’a mouth. The
eggs are firmly guled orffasgened to
the hairs. and ,within a few' sys they
hatch out and liberate ilieemliryo or
small msgggt-lille hrvn.e.é¥iiicp, eom»
. (Continued on Page avoir.)
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