r
l
r
.
r
Vi
>.‘ \'
1
\
mg __
caaaqgaflows suannnuv .___
For s Teacher#
_ l,
i ° ‘1'.°_°°""Y °r mins iz ol- is :er
-the _cleaning or a  delicate' ge ein
_ liearly 9V.ery timeit is worn \ui't`iihtba
__ __ _ __
at e garment cost in the hrst p ace
Farmiirs and otherd interested are
invited,-to contribute to, The F0-fm.
'rne Dairy. The Turf- and Good
roads departments ogrtue Guardian
either by question, co ponden_ce,or
expernuto all questi 's "bb general
interest,and' space wil he givelf to
any article that wi 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. A _
THE SCHDULD    
AND ' .
THE HOME,
contributions for this department
should be addressed to
President 'I‘eacher's Association,
Guardlsn's School and Home,
P. 0. Box 188 Charlottetown.
# 
f wousrrs msmurrs §
_ _
THE HOUBEW_iFE'8 LORE
Never allow the meat to remain in
paper; t absobs the juices and is
unhealthy. _ _, » ,jg
A good filling of sandwiches is made
by mixing finely chopped pecan nuts
with chutney.
A little lard or butter always im-
proves cakes made of Indian meal, as
it makes them light and tender.
Vegetables that will be done in
twenty minutes' boiling will require
from thirty to forty minutes if steam-
ed.
Boiled meats are more nourishing
than 'fried meats and roasted meats
yield more nourishment than boiled
ones. I
Too much`baking powder in cake
causes large holes as soon as the
dough is subjected to the heat of the
oven.
FUDGE IMPROVED
I
You will never again make fudge
and similar candies in the old way-.
taking from the fire and beatlni till
cold-if you try this way once. ake
the candy from the fire when the soft
ball stage is reached, place the pot
in a larger one containing cold_weter_
then stir till firm. It will be creamier _
and less granular than you ever had it._
A chemist says it is because the con-
tact of the pot with the cold water
underneath immediately arrests crys-
taliization. It may also be that the
motion of stirring, rather than beat-
ing, tends to prevent granulating.
SOME PEACH RE_C|PE9-
This has been one of the Bfeilifesi
seasons for peaches ‘that has ever oc-
curred, so far as the consumers is
concerned, and as the very 10195* Wi"
ieties are better suited to cooking
than eating fresh, the greatest P0591'
ble use should be made of this furit.
which is obtainable for all too short
a time at best.
On farms where peaches will not
grow owing to the climate. other
fruits may be had in over-abundance:
yet the peach is always needed in
these recipes are easily obtainable
anywhere.
Peach Cobbler- Line u. square DMI
with good paste and fill it with peach-
es cut in qilkrters, dust with sugar.
then arrange another layer, put on
more pour over a half cup
of bake until the DiS
crust the whites of three
eggs of powdered
sugar, over the cobhier
and set to brown the mer-‘
ingue a. little extra peach
Select two dozen
halve and
in a sauce-
boil them
then put
Put the
and add
nutmel
Blend
puree hot
Dil
ruin
H Clip
Cut up
cups
an
of two
‘to ripen
cake.
s. good sized.
it in hoilint
Take a
and I
' We all try gasoline which is 9, 'dae-
.~ ful commodity even if' it is dangerous.
And worse than the danger isitne
ineradicable smell The “aj ¢
_ Gl.QBi\Pil\l_ Biiéry time they are worn.
‘liven if other people may not notice'
iilleomfortably ‘conscious of it. It
cleans. but it is as unmistakable and
Where Gasoline is Useful
For some things. though, gasoline
is almost a necessity. in spite ofthe
staying qualities of its odor. We may
not like it, but there are times when
we have to use it. In such cases it
is best to plunge in boldly and use a
quantity. _ _ _
if we do all the work in the open air
we are not likely to blow up. and
hot sunshine will do a good deal to-
ward removing the odor from the gar-
ments cleaned.
For spots of grease gasoline is ua-
questionabiy a sovereign remedy. The
difficulty comes when one tries to
wash only the spot, because this stuff
has a habit of making rings on almost
any fabric. and these rings usually
loci: rather worse than the original
spo .
The best way to mark all the
spots and especially soiled places by
_circling them with a bit of chalk;
then fill a good-sized basin with gaso-
line, put in the whole garment and
wash it as one would in water, giving
special attention to the grease spots
and soiled places.
Then rinse in another basin of
fresh clean gasoline. squeeze dry and
hang the garment in the air until the
gasoline has evaporated. lf the sun
is hot a good. deal of the smell will
evaporate also; if not. it is a good plan
to bring the garment in and hang it.
over the radiator or some place where
it will get hot without coming near an
open fire.
This method is especially effective
for cleaning white kid gloves. The
best way to do this is to put them on
the hands; take a soft brush and
plenty of gasoline and scrub. A soft
brush would be found very useful in
all gasoline cleaning - except of
course, in the case of chiffons, fine
laces and other exceedingly delicate
fabrics. But there are so many cases
in which gasoline is unnecessary that
the knowledge of some simple meth-
ods of dry cleaning that can be done
at home and leave no trace of the
process saves many a precious dol-
lar.
Materials for Dry Cleaning
The materials required are very
simple-fuller’s earth, block mag-
nesia, boracic talcum powder, flour
and borax, or even plain cornmeal.
The first three can be bought by the
ounce or pound from any druggist,
and the others are always in the
pantry or store closet.
For a white suit or gown it is per-
fectly safe to use either the meal or
talcum powder. A white serge suit,
for example, can be very successfully
cleaned by putting it into a dry, clean
tub and covering it over with corn-
meal slightly salted. The suit can be
rubbed with the hands exactly as if it
were in soap suds, the most energetic
rubbing naturally being given to the
spots which are most. soiled.
After it has been thoroughly gone
over the meal should be thrown out
and the gown put buck into the tub
and covered over with clean meal. lt
should be left there for two days with
a cloth over the tub to keep out the
dust, and then shaken out and brush-
ed with a perfectly clean brush.
For finer materials such as silk or
cashmere, it is better to use flour and
borax-mixing one-quarter of a pound
of the borax with a pound’ of the
flour. In this case the material should
not be rubbed with the hands, but
with a soft, clean brush-one of the
little wooden-backed face brushes
that can be bought at env drugsiefl
would do very well. -
Rub very thoroughly over the en-
tire garment, athen shake all the loose
powder out and rub the garment
again with clean powder. Leavethis
on for three days and then shake the
garment and beat out all the powder.
If the work has been thoroughly done,
it will look as it did when new.
When it comes to delicate laces it
is better to .use the' boacic talcum
powder. The lace should be pinned
to an irioning board covered with a
clean sheet and the powder rubbed in
with a new tooth brush. The lace
should be turned over and the work
done very carefully and thoroughly
on"both`sides. After all the brushing
in is done, cover the lace with fresh
powder, shield from the dust and
leave it for two days. lt will then
be ready to shake out and press with
a hot_i|-on through a damp cloth.
' lf the garment _to be cleaned is
neutral color-_-that is. either tall. grey
or aimostnny one of the lighter street
shades-fiiller's earth is the best
cleanser to use; Every particle of
dust lliould._bs brushed out and the
garment laid out on an ironing board
or large table. if it is a skirt, it can
be slipped over an ironing board and
turned as it is cleaned.
I-lave ready a plentiful supply of
powdered fuller's, earth and rub it in
very thoroughly with-a soft clean
brush, first rubbingfrom the top
down with the lisp 9! thecloth and
il_zen‘n'om the lwttom upiso that the
powder is rubbed in against the
vanills,¢i'9A'§;r ` ` ‘
may
" env nous
NIWII1'
olleaniug bill amounts to more 'than'
- ~ E _ ill. il,
__ __b_i,0use or l ves or rib ` _ 1 im
other e. AIIIWBH M90 NYG!! h¥'1_he.fsct  the manga;-nsofpmttltelr,
.i the wearer is constantly and mostl
as unescapable as moth balls. _
.skins removed. Then plunge them
in cold watezf, and pack them y hand
ln the jars, as many as can bs; crowd-
ed in, add one level teaspoon of silt
to each quart jar' place the rubber and
cap in position, partially seal, but not
USM. then set the cans in the hot
water bath outfit and leave them there
_Z2 minutes, the iwater' boiling. around
them. Remove the jars, tighten the
oversbiid invert them to te t. _ the
?olnt..w`hile they are cool. T.\1e next
li\`ni'ning_ tighten _the covers it they
need ii; `or,~ if it is possible to'do so
and fo especial stewing use, select
a few of the best looking jars and
wrap them in paper before stowing
them away. so that they will retain
their' briil ant coloring.
lilyen if the jar' is not full after the
tomatoes are done, it will not affect
their keeping ill the slightest degree,
as no air has' been allowed to enter
the jar from the moment they were
cooked. The most practical hot water
bath outfltis the oblong tin water ket-
tie _having the rack inside which holds
eight jars and which is equipped with
a tigbt~fltting cover. _
important Rules
Three important rulesiare impress-
ed upon the student of this nw; meth-
od of canning and there are three good
reasons for each rule. The first rea-
sons are for "scaldlng" the products;
first. to loosen the skins, second, to
eliminate acid and acrld flavors. and
third, to start the flow of the coloring
matter which ia later arrested by
the cold dip. The next rules have to
do with the “bianching;" first, to
eliminate acids and acrid flavors, sec-
ond, to reduce the bulk of vegetable
greens; third, to make it unnecessary
to use the exhaust period and inter-
mittent process. "Cold dipping" is
done, flrst,‘to harden the pulp under
the skin and thus permit the removal
of the skin without injury to the pulp;
second, to ‘coaguiate the coloring mat-
ter and make it harder to dissolve;
third, to make it easier to handle the
products in packing .
More Time to Mature
The claim is made that fruit and
vegetables done after this method are
more true to nature in color, flavor an
texture. and more natural in appear-
ance than those done under the old
ways. Peaches are put eight or ten
at a time into a double silililre Of
cheese cloth; in this they are lower-
ed into the boiling water and allowed
to blanch there for two or three min-
utes, then they are removed bl’ U19
cheesecloth, drained a minute, plunged
into cold water for a moment, then
their skins and stones are removed.
after which they are packed into the
jars, and rubber is put in place and
the boiling syrup, made in the pro-
portion of two cups of sugar to one
of water. which has boiled for two
_minutes before being used, is turned
into the jars, filling them to over-
flowing. The cover is then _quickly
screwed into place, but not firmly
screwed down. Next the jars are set
into the water bath where the boiling
water should be kept high enough to
cover the lower three-quarters of the
jars, and here they are allowed to
stay for 12 minutes. They are then
removed, the covers tightened as much
as possible and the jars inverted to
cool and test the joint.
String beans, after being mashed
carefully strung and cut into conveni-‘
ent lengths, should be allowed to
blanch four minutes, then be cold dip-
ped. Pack them ln the jar, adding a
level teaspoon of salt to a quart, illl
the jar with boiling water, partly seal
and place in the water bath and allow-
them to stay there for 90 minutes.
Other vegetables may be done in
similar proportions, leaving them in
the water some time it would take to
cook.
g THE DAIRY §
4 
iMATER IN BUTTER
It is a nice point for the ordinary
farmer who makes butter for sale to
determine the quantity of water that
should be left in the butter. Although
it is of practically no value as fobd,'it
is necessary to have from 12 to 15 pei'
cent. of water in butter in order to
make it palatable and of a suitable
texture. The chief constituent of but-
ter is the butter fat, which should be
present _to the extent of about 85 per
t' .
ceixt will be quite obvious that as the
amount of water contained in butter
increases, the fat content decreases,
as the water is taking the place of the
fat. Butter which contains too little
water is of a bad texture and most
people consider it unliiliatllbie-
On the other hand. a 8i'9Bi °¥'
cess of water is butter. the
of butter
contain about
in summer
cases
due to
art
good'bu&:r _worker to produce butter-
.having a nice Xrlnular texture.
to a nicety when the butter is suiil-
cientiyworked. lt is the judgment,
A si pletest for moisture in butter
watler 'squeezed out. If any large
drops of water come from the sample
it will indicate that there is too much
water in the butter. Whatever water
there is in butter should exist 'in a
finely divided state.
HHH@ 
§ ‘ PoUl_.'rRY
_ . I I
mask:-!'rl'N`e :cos Ann cmcxsus
When we first embarked in the
poultry business, the question that
first confronted us was, "Shall we sell
chickens or eggs?" but we could not
decide between the two; we wanted
to do both. 'In order to do both we
must necessarily choose a breed of
fnwls that were egg producers while
at the same time they must have
plenty of flesh. » We experimented a
time or two until we met with the
Plymouth Rocks. Wie introduced this
yellow legged, sweet meated breed
into our yards, and now would have
no other kind. ‘
When our egg baskets were begin-
ning to be well filled each day with
the rich looking eggs, we began to
look about for a better market, as
the price for eggs was 15 cents at the
poultry houses and local stores. A
relative of ours _who is a physician in
o. nearby city made arrangements for
us with his patients and that gave
us a beginning in better priced eggs.
Also, we made arrangements with city
Siéléiél
were shipping twelve dozen eggs twice
each week at a uniform price cf»40
cents per dozen. All our eggs were
strictly fresh, anti below are a set of
rules we use ‘in making our eggs sat-
isfactory: _
1. We see that our fowls have
plenty of green feed and lean meat, or
produces the quantity.
fresh, clean nests and if any eggs be-
come soiled or dirty, we lay them
ening. We use glass nest eggs.
4. We market our eggs twice each
week, and when storing them in the
cool cellar, we_ are very careful. that
the'y do not in 'nity way come in con-'
tact with vegetables, as fresh eggs
will quickly absorb odors and will pos-
sess a disagreeable taste when served.
5. Immediately after the breeding
season, I separate the male birds
from the flock, as an infertile egg will
keep much longer than a fertile one.
By religiously observing the above
rules, and backing our goods with the
tory products, we soon built up a pro-
fitable trade among the city folks 'and
ing to take orders for dressed fowls.
Our birds have all been especially fat-
tened. We confine them for a period
of about six weeks in a close coop,
feeding them on a little grain and an
abundance of corn meal made up with
buttermilk, keeping plenty of fresh
pure water and oyster shell before
them
stroys the flavor, and is otherwise
undesirable. Wfhen the feathers and
pin feathers have all been removed.
the bird is then drawn, washed in cold
water, wiped quite dry, and then truss-
ed with a peeled onion left inside the
body. Wh cut squares of new cheese-
cloth wrap one bird in each square.
and over this we wrap a square of
clean white paper. Our one object is
to make this product look clean and_
dainty, and as a result of this care,
we enjoy a circle of prize paying cus-
tomers.-Mrs. H. S. in_Prairi9 Farm
and Home. ~
‘-me vouuo srocn _
‘ . _#__
they
or six
and
their
the
grow up
I am sure,
and
vigor
really
gd.
to rea-
access
under
to ob-
fodd. _
all
‘-r- A - - - -
'§"‘~‘°° mb ’°“' “d "° "`°‘“»“°‘1°' ed weier turned-_over thelli 5114' ih°ii'~ its water consist. on the other hand .
` `HORSE`S
The quantity of water to.leave in _ . . _ .. .
butgar ming bg at matte; forhthe dis-
cre ono e u er-ma erw o after _ _ __ ., .  . _
havins had some experience cufiudse » Tommy Murphys wiliiiin" ""1 .z.151,4. out or me nam of Peter- velo.
probably be about £100,000.
if .
required which is intended to be' cultl-`|-` The *W0 YW' 014' i-i`°° it L°X‘“3'~°“
voted by what has been written here. -1°" W°°k WH W0” W G°“°"*1 Y°"k°-
in 213% 211% and 2.13%.
ni _ ~ . - _
is to press a piece between two wood- . ' " '
en sts and note the state of the - Ernest' M“Kridk8'5 W°°d°"“ Kills.
2.09%, has joined the list of 2.10 per
farmers over a double 0. The son of
Ashland Wilkes Jr., is up to a whole
lot this fail.
1 is U
There are lots of good 1916 trotterg
in sight, such as Peter Mac, Ima Jay,
Mabe Trask, Humfast, Trampright,
Yanco, Worthy Prince and Colorado
Range, but the stake pacers of next
season are pretty well under cover.
I l C
Will Crozier and Lester Dore are
having a pleasant contestfas to who
.will win the more races with a single
horse. Crozier has won 13 with the
Hartford pacer. John R. Hal, and Les-
ter ll with the Danvers’ trotter, La
iiestma.
i ll O
Col. A. C. Drinkwater and his son
Millard, breeders of Cochato. The
Boston and Squantum, appear to have
another fast one in the making, Mam-
patuck, 2.17%, a 3-year-old by Echo
Todd out of their 'great brood mare
Castenea.
I 1 H
Liela Burns, 2.13%, owned in Fred-
ericton, won first money in the $500
stake for 2.24 pacers at the Fitchburg
Mass., races the other day. Driver
Sheren also won third money with
his trotter, James W. McKinney, at
the .same meeting.
ll k Iii
Frank Fox was a big figure in the
races at Woonsocket on Thursday of
last week. He drove a brilliant race
with Branham Baughinan in the free-
for-all landing second. money; head-
ed the summary in the 2.16 pace with
5§§§f.”’...f§'.lI§5l{.“i. ‘i.§€.°’.?...I‘.‘2.‘.‘. 2210i" D-we.--<1 1--ded fu-H-1°--v
in the 2.29 trot with The Verdict. '
4 if ll
Peter Blliiken, who hasn’t been
figuring prominently in the turf
news for some time, came out of' his
exclusion at Texington last week and
collared the 2.12 trotting event in
rather easy fasiohn. Lottie Simmons
its equivalent the year around. This Sof "C095 m°“°Y and F35’ Si°“°
third. The miles were raced in 2.07%
2. We give our hens plenty of -2-07% Bhd 2.07%.
li It U i
The second last day of the racing
aside for home consumption. Hi L€Xi¥i8t0Il BBW ROSS B-. Will all
3, Om- eggs are gathered each ev. easy victory in the 2.04 trot for
$1,000, beating Margaret Druien in the
first heat by three lengths after los-
ing the opening one to the Peter the
Great mare. Joan stood third in the
summary, and May Mack fourth. The
best time was 2.04%.
* is U
Single G., one of the star pacers of
the year, pulled down the $2000 Cum-
berland stake for 2.05 pacers at Lex-
ington on Wednesday of last week.
He did the trick in three straight, and
beat one Queen Abbess, Fay Rich-
mond. Our Colonel, Major Ong., and
guarantee tirrerlece any uueatisfec- other lively movers. The miles were
negotiated in 2.02%; 2.03% and 2.03.
U ll ll
it was an easy matter when collect- It-wnl-'ren the wercelesr pacer,
won the free-for-all at Woonsocket,
R. I., on Thursday of last week. In-
eldentaliy he establlsheda new record
for the tack when he negotiated the
second mile in 2.09%. The old record
of 2.11% was established more than
a dozen years ago by Effie Powers.
Brenham Bnughman, with _Frank
- ' F il ', - _
When Bi““Sh'i°'i“S °\"‘ birds- W° `in°¥tnt;sigsfttwgrhzitstvgliag-`eger€l?;
hang them head down and stick them, _being the contender in' the mst
allowing the blood to drip well. We e s a '
Dick them “t °”°° dry' as “ending d°' * At a recent record meeting at Lex-
ington a. four year old goiding called
Gunfire started to beat 2.30%, and
tramped what evidently was for him
nn easy mile in 2.12%. Gunfire, it is
stated, is bred away up, being by
General Watts, 3, 2.06%, dam by
Cresceos. 2.02%, a couple of former
champions. He was given away ss a
yearling and then put in a sale where
he brought $80. There he did the
honors on a. milk route in Mount
St0l‘iin8. KY- The milk wagon seemed
to "gait" where experts failed. Once
be got going the Watts colt made
speed rapidly and he was sent to Lex-
ington where he made good as above
stated.
l l I
At the close of 1892, says a well
|33; known turf writer. George Wilkes
thirty six years after birth, had sev-
enty-one trotters and seven pacers in
the 2.30. list. Electioneer, twenty-
four years after birth, had 119 trot-
ters, and one pacer in the official list.
These were two great foundation
sires, and their achievements were
_the talk of the times. Bingara, now
fourteen years -old, has 103 trotters
in the list, with fix producing sons
and nine produc ng daughters. This
puts him at the head of his class. The
hon-record holding son of Bingen,
2.00%, and Ligers, 2.27%, by Arion,
2.07%, is, age considered, the great-
est of staliions. l-le represents re-
cord lines, but is without a record
,becausehe was never trained.
O Q
The
the
was
lllil
l\‘ox’s
lat-
in
pace
heat
Director Todd, 2.10% is a marvel on
there is s limitlto the amount of work- ,a twice around.
' which the lbutter receives for if ' ~ ‘
ggrworked thp granular texture ' is  
spoiled, d it is always the sim of the
a e e
_ Single 0’s mile in 2.02%, in the
_Culub cl stake race at Lexington
,the_ot r day ia a. new record for the
-_speed rvel. __ _ _
William Simpson ~.of th9_Empire
` City Stud owns a colt by Axwortby
2.02 and Volga, 2.07. He is booked
to take his slre's place in the stud. -
a a e ~
The Old Glory Sale in New York
this fall promises to be the greatest
event. The horses received are all
high-class, and space is being taken
up rapidly. The sale opens on Novem-
ber 22 and continues for five days.
U U 1
In winning the $500 stake for 2.24
pacers at Fitchburg, Mass., last week
.Leila Burns went up against the pick
.of most of the best stables that have
been campaigned in New England.
Her fastest mile was 2.14%, which
was within a fraction of a second of
the track record, which was cut to
,2.14 fiat by Susie M., the same day.
U O H
\
Frank Hayden, the veteran Maine
driver, was taken off the Topsham
track the other day because he insist-i
_ed-upon starting in a. race after the
judges had decided that he should
not do so. The decision of the judges
followed a. collision as a consequence
of which Hayden's horse was distanc-
ed. It was said that i{nydcn’s lan-
guage was somewhat vigorous.
# ii li
There was some good racing at
Pittsfield, Me., last week in connec-
tion with the fall fair. The 3-minute
class went to Tarratina after five
heats, after Red Wing Wilkes had
_copped the first in 2.231/4. The best
time of the race. Tack Parker Cor-
,ra-iea the 2.18 class in 2.19%, taking
the event in three straight heats, The
same day. The time was slow 2.40,
2.38 and 2.37.
O O 1
. Develish Dorothy won fourth money
in the 2.21 trot on the closing day of
the Brockton fair. The races went five
heats and the island mare was second
in the second heat and third in the
third and fifth. Raymond G., won the
event, taking the last' three heats
straight. Tile first and second heats
went to Sox Diforest which won sec-
ond money. The best time was 2.16%
made in the third heat.
` ~ H 41 ll
, Ronald Steele, well known to those
who have followed turf events in the
province for the last 25 of 30 years,
was in attendance at the Lexington
races last week. A few years buck
.“Ronny" was one oi’ the best known
drivers on maritime tracks and pilo-
ted many a. winner. He was a con-
temporary of P. S. Brown, Charlie
Westcott, LeRoy Willis and others
equally well known to maritime turf-
men.
# it l
The match race at St. John last
week between Bob Mack and Corwin
Hal for $200 a side was won by the
former after a four heat contest. Bob
Mack took the first second and fourth
heats. Corwin Hal getting the third.
The time was 2,22, 2.23, 2.23% and
2.25. Ozen D., formerly owned in Mon-
tague. had a rather easy thing oi' it
on the named race pulled off nt
Moosepath by the winner. Vandyke
got away with the 2.17 trot in 2.16’/4.
e
3, _ PIGS f
CARE OF FALL PIGS
Fall pigs, raised under favorable
cnditions, may be made almost as
profitable as the Spring litters, and in
fact, two litters a year are necessary
lf the hog farm is to pay adequately
for the outlay and labor it exacts.
Plenty of home-grown forage and ad-
equate houslng are the necessary con-
ditions to success in Fall operations.
Pigs farrowed from the latter part of
August to October first for developing
during the Winter makes the most
favorable time. The care during ill-
fancy is much the some as that of
Spring litters except that they should
be.weaned earlier, before cold weath-
er sets in.
The sanitary condition oi’ Fail pigs
should be watched closely. Not more
than 15 or 20 should be in u bunch.
Their feeding should be on sheltered
or covered floors. They will be help-
ed materially if they have the access
of‘ following feeding cattle.
The skin condition should be espec-
ially looked after and plenty of crude
petroleum used as dressing. Clean
bedding is another esseitlal factor in
Fail pigs. Pigs farrowed in September
with best of care ond feed may be
made to weigh 350 pounds by June of
the following year. Nothing can sup-
plement corn, shorts and alfalfa bet-
gjié iillll 8001i skimmed milk.-Farm
e. '
QAFETERIA FOR HOGS
A cafeteria for hogs, to whom they
have free access day and night where
they may eat without money and
without price, with none to say them
nay! Such is the novel plan of Pro-
fessor Jobn M. Evvard. of the iowa
State College of Agriculture, who has
by experiments that hogs thus
make the largest and cheap-
iinish growing ,to two
and fifty pounds quickest.
the biggest return for a
of corn.
Professor Evvard has
clearing him of
which has lain
centuries. I-fe has
the boi instead of eating
eats lik a human being,
a great deal more sense.
objection to Professor
discovery (And invention,"
admits Dean .. F. Curtiss, of
Stats College, "is, that it
the hog knows more than
is a
com-
     MAGAZIN, sGU/-MRDIAN      
,dairy lunch, and eats at will'-from
whatever compartment best. 
fancy. He may. eat fluttcnish ~ of
one food, to _the exc usion, of all
others, He may gorge himself "mth
corn when it is seventy ce ts a b ei,
laid down; but eat wbat§ver ho.-will
is the rule of the cafet ria, spd; it
works wpnders in the art of fattening
hogs for market. '
Let ns’ look at _the results of a' few
experiments with the swine cafeteria..
- Last year seventeen 225-pound
shotes were finished on bluegrass,
having access to the self-feeder, or
cafeteria, for sixty-eight days, _tha
menu consisting of dry shelled corn,
meat meal, whole oats, wheat mid-
dllngs, llnseed oil meal, charcoal and
rock salt. _The hogs had access to
one food as easily and as unre~-
restralnedly as the other. They chose
a balanced ration, for the entire time,
with such ninety that they gained
1.75 pounds daily and fattened so
rapidly that fifty-cent corn fed to
them returned a value of 72.7 cents a
bushel in hog meat.
Even more conclusive is the ex-
periment showing a comparison be-
tween hand-fed and self-fed pigs,
taken from weaning to 250 pounds in
weight, on alfalfa pasture and finished
in dry lot when the alfalfa, session was
over. The hogs which patronized the
cafeteria-or, in other words, fed
themselves at will-consumed 304
pounds of feed for a total of one
hundred pounds of gain, while the
hand-fed hogs, whose food was doied
out according to scientific theories of
man, consumed from 372 to 419
pounds for the same amount of gain.
The cafeteria hogs made their one
hundred pound gain at a cost of
$3.83, while the man~f’cd hogs made
theirs at a. cost ranging from $3.97 to
$4. Figuring the hogs at six dollars
a hundredweight the cafeteria swine
made the corn fed to them worth
83.9 cents a bushel, while the hand-_
fed hogs made their corn worth_only
from 75.4 to 81.1 cents a bushel.
Professor Evvarll sums up the ex-
periment in these words: "Peculiarly
enough. the self'-fed hogs, getting
corn and meat in separate feeders.
made the largest. and cheapest
gains, finished to 250 pounds quickest
and returned most for 0. bushel of
corn. This bunch at eight months of
age weighed 250 pounds and were
days before any of those from other
fields were ready at their weight. The
conclusion is obvious; the self-feeder
is practical and economical; consider-
able labor was saved ill self-feeding,
and risk, interest, and responsibil-
ity were lessened by having hogs
ready for market earlier.
“It is a peculiar commentary upon
the good jjudgment of feeders," con~
cludes Professor Evvurd, "that they
should have utmost faith in the hog_
as regards his ability to choose some
feeding materials, but yet should
hesitate to trust him with grains,
usually high-priced, such as corn,
oats, tankuge, meat meal, oil meal
and others. They have mixed their
hog feed and ‘doped' it out as so much
unwelcome hash. Truly, the hog does
not like hash any more than does the
average human layman. Why should
you expect swine to relish it as the
olie and only dish.”
Thus the hog by repeated expo;-1.
ment. has demonstrated that by ss-
lecting his own feed, in quantities and
at times to suit himself. he not only
secures a better balanced ration than
the most expert scientist can provide
for him, but that he will also eschew
hush and partake liberally of the
highest-priced items on the menu and
still return bigger profits for the
owner than under the old-time man-
fed fashion of feeding.-’l‘eclmical
World.
____
“ 
§ THE FARM §
 unmmmk
STORING SEED POTATOES
ll. T. Gussow, Dominion Botanist,
gives the following advice regarding
the storing of seed potatoes. As the
season for storing is near at hand
this advice should prove timely:
1. Avoid bruising tubers through
careless digging.
2. Remove all bruised, damaged or
frost touched tubers before placing
potatoes in storage, else decay is
likely to follow.
3. Before the potatoes are being
stored over winter in collars or other
storage places, clean same thoroughly,
removing all refuse and dirt left over
from lost year. Wlhitewash floors,
walls and ceilings with a fresh lime
wash containing one pound of blue-
stone in every fifteen gallons of wash.
4. Storage places should be dry,
well ventilated and cool. The temper-
ature should be uniform and not below
33 degrees F'. and not above 38 de-
grees F. Store potatoes in bulk, not
in barrels or bags. Providing the
tubers were mature when harvested,
the loss in storage, amounting some-
times to more than one third of the
crop, will be greatly, if not entirely re-
duced, if the above conditions are ful-
fil ed.
lil
PRUNING WOUNDS.
Experiments were started at the
New Yo lr State Station in 1911 and
conductjd for four years to deter-
mine whether any coverings are ne-
cessary for wounds of trees, ss well
as the effect on the trees of v_a‘i&o£s
substances used in treating we -
The trees used in the experimehil
were apples and peaches and the sub-
stances used were white lead, white
zinc, yellow ochre. coal rar, sheilsck.
and avenarius carboiiueum. The
dressings were applied when the
pruning was done at different seasons
of that year and upon wounds of v\l“-
ious ages.
From the results of this experiment
as a whole it is concluded that the
dressings commonly applied to prun-
ing wounds retard rather than accel-
erate the healing of the wounds. __The
effects are the named whfgsr ta:
dressings are appli__ w_ , .
wounds are made or some weeks lated
s lma7»m`e°S'wh"‘|ieua» 
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when the cut snrh 'f  1, ""
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