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"  AGAZINE I “Rt l ....,,,,,.. ...,,,,,.
F or Parents. Teac
hers. Pupils.
rs. Horsemen
TOTHEFARMER `
_ - . _ _ . ’
Farmers and others interested arei
invited to contribute to The Farm.
The Dairy The Turf, and Good
roads depgitgglts of The Guardian
either by _ , oil. cofresiloudence or
otherwise. Answers w ll be given by
experts to all -questions of general
interest and space will be given to
any article that will in any way
help toadvance Prince Edward Island
interests. . -
Contributors are asked to have
their articles at this oilloe 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.
_._____¢._._i. .
THE SCHO0L
.AND  
THE HOME
- SINGULAR PLURALB
We’li begin with a box. and the plu-
ral is boxes,
But the plural of ox should be oxen,
not oxes; ‘
Then one fowl is goose. but two are
called geese,
Yct the plural of moose should ncver
be meese. `
You may ilnd a lonemouso or a whole
iot` of mice. ‘
llut the plural of house is houses, not
hlce
if the plural of men is always culled
men,
Why shouldn’t the plural of pun be
called pen?
The cow in the plural may be cows or
glue,
llut a bow if repeated is never called
bine, _
And the plural of vow is vows, not
vine.
And if I speak of a foot and you show
me your feet.
And I give you a boot, would a pair
be called beet?
if one is a tooth and the whole set are
teeth,
Why shouldn’t the plural of booth be
called beeth?
if the singular is this and the plural
is these.
Should the plural of kiss be nick-
named keese?
Then one may be that. and thrcc
would be those,
Yo; hat in the plural would ncvcr be
hose. _
And the plural of rat is rats, not rose,
We speak of, a .brother and also of
brethren.  1  -
But tho we say mother, we never say
methren.
The masculine pronouns are to be his
and him.
But imagine the feminine, she shis
and shim.
So the English, I think, you all will
agree, , -
is the most wonderful language you
ever did see.
TEN COMMANDMENTB
1. Thou shalt not walt for something
tc turn up. but thou shall pull off’ thy
coat and go to work that thou mnyst
prosper in thy affairs and make the
word "failure" spell “success."
2. Thou shalt not be content to go
about thy business looking like a
hum, for thou shouldst known that
thy personal appearance is better than
a letter of recommendation.
3. Thou shalt not try to make
excuses; nor shalt thou say to those
who chide thee, "l didn’t think,"
4. Thou shalt not wait to be told
what thou shalt do, nor in what man-
ner th_ou shalt do it, for thus may
thy days be long in the job which for-
tune hath given thee.
5. Thou shalt not fail to maintain
thine own integrity, nor'shalt thou be
guilty of anything that will lessen thy
good respect for thyself.
6. Thou shalt not covet the other
fellow's job, nor his salary, nor the
MUSIC FOR THE CHILDREN
in every household there should be
music, is the opinion of a writer in
the New York Sun. Parents should
rcmomber that music belongs to the
child as one moans of self-expression.
Surely there is some reason why small
children usually love melody, why
they often sing at their play. This
tendency should be encouraged. so
that the child may grow up to love
music and to understand it. Allow
the child to choose liis instrument. It
is not necessary that every one should
lllay the piano; there are many other
instruments, and some one of them
may appeal more to your child. Have
A Hundred Thousand
strong-t_i1at's_ _the size of
the army_tliat"pa`see8&_\;6f>'
year  the flC F*
Niagara ails in which,
sm-eccec wheat is macr-
an army- that
  ttggfttst
E.i§-3-tgiiiig
-e`§§%§§.
-§-elsif
$.-
ee
the child taught well; if you show 9,
WUUIISDBIS I0 lilly with him or to ac-
WIIINUY him on the piano. he will
2:5'-NY U0! dllllks a moderate
ount of practice. Try to show him
that you love music. and he will want
‘°.i"‘:’l.‘°..‘i°
u e execution does seem too
difficult to the child, do not force him
to continue his work. instead, teach
him to understand and enjoy music.
MGD! persons who get great pleasure
from listening to music cannot pro-
duce a note themselves. If possible.
buy a piano player and equip it with
records of the best music. Do not
imagine that your chidren crave only
comic opera tunes; try them with
Bilethoven, Mozart, Whgnsr, and tug
ot er masters, and watch how they
enjoy them. All children respond to
¢ood,music. When they are old
enough. take them to hear good
music and their familiarity with what
-is played will enhance their enjoy-
Il1°l1t- Very small chidren may -he
taught to recognize the themes in
leading operas and symphonies, and
this ability illumlnes their _ entire
musical experience.
Few people realize the delights of a.
family orchestra. Each member of
the family playing his chosen instru-
ment. ensembde playing may be
achieved and many delightful hours
spent in musical practice. Neither
must it be forgotten that we need to
sing more. Wlben we go to a concerrt
*where folk songs. are sung we are
charmed with them, and go away
wondering why Americans cannot
_have folk songs just as do the Euro-
lpeans.
INDOOR GARDENING
The joy of gardening is intensified
by the great contrast of Spring and
Winter in a country where snow and
frost interefere with the growing of
flowers outdoors during the lutter
season. _Bu_t because conditions are
not favorable 'ln Winter to the pro-
duction of all the flowers that may
be desired, there is no reason for
thc sacrifice of all of these pleasure-
givers. Pot. plants will bring a re--
minder of Summer to the living-room
in the severest weather,” and oven the
Water care of bulbs or plalnts stored
in the cellar help to keep alivc the
interest in the garden. Seed cata-
logues, likethe millinery openings,
direct our thought to the open season
long before the time for outdoor
practice arrives. and attention to the
latest things in vegetables and flow-
ers is more worthy of cominendation
than an interest shown in hats.
The gardener's own efforts to rc-,
produce the best results of last sea-
son’s work should be encouraged
and great interest should centre on
.the improvement of homo-grown
varieties of everything for the gur-
den. Porrcnisls may bo improved
by better cultivation this year, and
annuals, through careful selection of
seed and proper Winter storage of
the same. The results obtained by
other experiments should be noted
and investigation of the effects of va-
rious manure should be made with
an eye to bettering the conditions of
plants in the home garden.
I-lotbed time is approaching and
it is not too early to start the seed
of some early vegetables in the house.
as the time is all too long between the
seasons for late and early green stuff.‘
Many moments of leisure can be
spent in contentment, watching the
a, flat of radlsh or lettuce plants which
grown plants are ready to bloom.
..._.....__.<---
SIX SALADS A LA TECH.
Nothing could be more interesting
to a progressive housewife than a
visit to one of the cookery classes
which help to make the second floor
of the new Technical School a hive
back hair.
ery, cucumbers. creases. cauliilowers
Potatoes, celery and cucumber
formed the ingredients of the first
recipe which certain girls were ask-
ed to make, while the following
formulas were allotted to others.
This first was decorated with pimcn-
tos and served on a had of cross.
Caulidower, tomato and celery
formed the next combination. The
cauliflower was cut in what the
teacher prettlly designated ss “little
ilowerets." These were rolled in
chopped parsley and served on let-
,tiloe leaves.
Then came beets and beans. cut
feline style and built up criss-
ross into s. pretty bit of architec-
nne surrounded _by cubes of celery.
Cabbage, celery and cucumber
.t tt th , to d if
!’.i.’f-.i‘f..-. £23 i’.i°..:‘§'....,ll.i ll.
mend-;lr‘p‘ed. and fur sr garnished
.with dy. '
petising effects some of the students
achieved. Under such happy con-
ditions, andsuch interesting instruc-
tion, one feels sure. too, 'that cooking
can have no monotony and meal.
Dlanains no boredom. '
WAYS OF COOKING CHICKEN
_...__
Chicken Poiple
Take one medium-sized chicken
disjoint it and cut it into pieces as
small as you can; boil with s. few
slices of salt pork if desired in water
enough to cover it. Let boil until quite
_tender; then take out the breast bone.
After boiling and the scum is removed
put in a little onion chopped fine (not
enough to taste- distinctly just enough
to slightlyflavor) Cut parsley nne,sea-
son well with pepper and salt and a
small piece of butter the size of a
small egg. Wihen all is cooked have
liquid enough to cover chicken; then
heat two eggs and stir in a half eup-
ful of milk.
Line a deep well greased pan with
the following biscuit dough; one pint
of flour two tablespoonfuis of lard or
butter. one pint of cold sweet milk or
cold water when milk cannot be ob-
tained. Sift together the flour. salt and
powder. Melt the lard or butter.add to
'the cold milk and stir into the flour,
with a spoon, mixing thoroughly to a
smooth, consistent dough. Flour the
board; roll out to a quarter of an
inch in thickness and line the pan.
Put the chicken and liquid, cover with
a. layer of crust, same as lining, and
bake until the crust is done, and
you will have a good chicken pie. Or
bako_wlthout a bottom crust, lf de-
sired. When top crust is done, remove
it to a platter, pour over it the chick-
en and the gravy, and be sure to serve
it before the crust becomes soaked.
Bresded Chicken
Have n tender chicken., disjointed as
for frlcassee. Season one cupful of
ilno cracker crumbs with a level toa-
spoonfnl of salt, a saltspoonfui of
white pepper and a. scant teaspoonful
of ililnely minced parsley, or this may
be omitted. Beat one egg with one
tablespoonful of milk, dip cach piece
of chicken in the egg. then roll in
the seasoned crumbs and lay in a
pan just large enough to allow the
pieces to lie flat in it. Put~a bit of
butter on each piece and pour in six
tablespoonfuls of hot water. Set in
thc oven and haste often until tender.
Take the chicken up onto a warm
platter; into the pan pour one cupful
of rich milk or thin cream, stir in one
cupful of very fine stale brgd crumbs
and let boil up. Pour over e chicken
and sorvc.
Roast Chicken
For dressing. use one quart of grat-
ed bread crumbs, season with salt,
pepper and sage. four tablespoonfuls
of butter. Pour over this one-half cup-
ful of boiling water. Ilavo chicken
ready and illi with dressing. Dry it
well with a clean cloth, then place in
oven and brown nicely all over. This
closes the pores and keeps -the meat
from becoming dry. Have thc liver,
heart, glzzard and neck stewed till
tender fn water enough to make one
_cupful of broth when done. Make a
sauce as follows: Three- tablespoon-
fuls of butter, three tablespooufuls of
flour, salt and pepper to taste, six
well in spider, then pour in gradual-
ly two cupfuls of water, the cupful of
broth, with the liver, heart and giz-
zard minced, and one cupful of milk._
Baste the chicken often with this
913” °f impmvement an Increase in sauce. using a cupful at a time till all
is used and when the chicken is done
xgpnagg 3:; 3535,. ‘:)°:.d::l‘;’“g,0`:',;’hthS- ,your`gravy is already mado and
o ers which will afford interior do -rendy to °°""°'
il w '
coration long before the outdoor-- Stew” cmcken “with Oman.
Dress, clean and cut. in pieces for
serving, two chickens. Cook in a small
quantityof water with 18 tiny young
onions. Remove the chicken to serving
dish as soon as tender, and when,
onions are soft drain from stock and
reduce stock to one and one-half cup-
fuls. Make a sauce of three table-
spoonfuls of butter, four tablespoon-
sauce over the chicken and onions.
.have been passed through a. sieve. a
everal hours When ready
Bon' A coca combination. M";“| mm on Ngmhig 1* is
n..suȢ_r5_s. cm casey
A VEANC OUFFERER CURED IY
` "NERVILINE"
878|*
8
U80
A
,-.
SCALES AND IAICOCK TEST
i
One time a friend asked me how
,many cows I had and I told him 18. 1-Ie
asked me what kind they were and I
told him 1_8 kinds, but all giving milk.
1 had selected these cows with con-
siderable carer I had, Illd attention to
the live essential points that_should
always be borne in mind in selecting
dairy cows, but somehow or other
the living I made was lean. I figured'
out the ration so fine that it seemed
as if l were dolng,a big part of the
work that nature had actually intend-
ed ~ those cows to do. and yet the
living I. got was notbish. Finally 1 got-
Q milk scale and- hung it up in the
arn,l placed piece of paper on a board
near by, and I told the boys that from
then on we would keep a. tally on the
cows. We started in weighing every
cow's milk every morning to see what
it would tell. It was only a short time
before I became so interested in that
tally that 1 told the boys to weigh the
milk from cad; cow every night and
put that weight on the tally, too.
I figured out before starting that to
keep a cow for a year would equal an
amount equivalent to the value of
6,000 pounds of milk. A year rolled
around and I recapitulated. After all
I had done for some of those cows
they had me headed for the poor-
house. It was like this: Expenses:
6,000 pounds of milk; returns, 4,000
pounds of milk: result. poor-house.
I said that hereafter in the herd
6,000 pounds of milk as a year's yield
would be our deadline. In culling the
old herd we sold some to the butcher
and some to the bolognamau, and
there were one or two that I could not
get rid of at all. But I had to get rid
of these cows; they were putting me
in the hole every day. I do not expect
a young heifer with her first calf to
give enough milk to place her up in
the tally with mature cows. The
hoifer is growing and in her growth
we realize a profit. so that if she gives
4,500 to 5,000 pounds of milk, she is
doing very well and we are satisfied.
We had placed our herd above the
deadline, but I saw a probability that
some of those cows which were hover-
ing between life and death on the dead
line were giving milk of a quality that
would entitle them to a greater con-
sideration, and I began to wonder
about some way in which we could
carry our investigations further. I got
some tumblers made of clear glass,
and took a sample of the milk of each
cow. I put my samples in the tumblers
marking each tumbler, and after they
had stood a few hours I began to
watch the cream on them. I found
on some of the samples just a little hit
of cream. and- on others twice as
much, and on others so much that it
surprised me. Then when 1 examined
further I thought' there was a differ-
ence even in the density of the cream
and I wanted more light. At a dairy
supply house I found a little box mark-
ed “Babcock Test. Four Bottles," gnd
i took it home. We tested our herd
all through. x received a great light
when I begs to use the scales, but
when I began to use a Babcock tester
I commenced to receive revelations ln
the dairy business.
There was old Blddy-_ giving 64
pounds of milk u. day. and'old Minnie
54 pounds, that had me headed right
for jail, and I thought they were keep
ing me out of the poor-house. Biddy's
milk tested 2.4 per cont. and Mlnnie's
2.6 per cent. butter-fat, ami the law in
my town demanded a test of 3.2 p. c.
butterfat, or line or imprlsonn_i_ent, or
both. __
The only reason in the world that I
am called a. successful dairyman now
is that have kept cnt of the` poor-
house nd never been in jail-a pret-
ty good record for a fellow who has
been in the milk business the same
road I did he should get to work forth-
‘ ith d h I d t t it
°f *“d“*‘"Y °°°h °"°“'“¥i_ If ‘X23 rule of flour. stock. and one-hair cur- -W en use t e sea es an es - Qu
°"°“ '“¢°f¢°"“¢ i° “ °“¥ ful or heavy cream; then acc the guessing. set down to facts. Welsh
newspaper woman with an ink-stain yolks of of three “gm sau’ pepper the milk and test the cows.-Ben R.
0" hm' “"5" and °' PBM" ‘“ h°" and lemon juice to taste. Pour this Eldbrldze. in Breeders' Gazette.
First of nil. inhrhe imgist Isfdalldtlael ' 0H*H 
glitter of w te-tie n v u p d¢h| k .. . `
“N95 *md Bleilming f°“°°¢° W" "U Run enougbsgald, cooked" chicken 
table heaped with s. perfect bouquet .ghmugh B mga; chopper to make cnc _ _ .
of colorful vegetables in season, cel- quam add gh,-ea harq.b0|1ed eggs that “K@ 
and Winter redishes- 501116 °f 01° cupful or finely chopped celery, one A Huuonso vouno cl-licks
laws laid down by the teacher in mblegpgonfql of minced parsley. and _ ----
Chlfse WGN! enough good stock or hot water and One hundred chicks from six to
SBWO all ENB!!! Cl’lBl>- butter, to moisten nicely. Mix tlie in- eight weeks old can be accomodated
C0ll1b|ll0 |ll8\‘9d|0\'|¢B 9-I ~ I-hi’ 109'- gradients thoroughly, seasoning with in a house 6 x 8 feet, if three
moment before serving. salt; and pepper to taste; then press roosts running lengthwise are provid-
Clit lnsredleliii ill \\¥\U0\‘¥D P|9C0B» firmly down into a mold or dish, and ed and spaced about 10 inches apart,
but this amount of room will not ac
Do not overdecorate. gc; sway | . -
Tho success oi’ a. salad dopeildi to servo turn out on a nest of pnrsle oomodate this number of chickens
loflell' “D011 the d\'BS9|ll¢. WIIOHB ill: or lettuce leaves. _and garnish wit long. if thc cockerels are sorted out
gradients should be carefully propor- hardboiisd ells sliced or else cut in- as they approach broiler size. their
tioned and blended. to halves. remove the yolks and work additional room can be - given the
Almost an vegetable can be used into paste with a little mayonnaise growing pullets. There
in a salad-Hut it is to the credit of dressing, and fill the cavities with euillclent room in
the cook to use vegetables in sea- this. for 50 DUUFIB
should be
of this size
are ready to
thousa. `
o crowd too
a house, and sick-
bound to result
require more
to their sine
an ma _
twice as
From
is very
spread
cath-
are
8.
be placed n
more
seen
he
o
out in
the
by eight-inch board. smooth on all
sides and with the upper corners
slightly beveled.-P. E. Island Agri-
culaurist. ,
POOR EGG! PRODUCI
POOR CHIGKC
A careful selection should be made
of the eggs laid by the breeding stock.
Small eggs produce, small chicks; so
these should not he incubated. An egg
uneven in shape is not suitable for
incubation. Extremely long and very
short, round eggs should be discarded.
All of these undesirable eggs can be
detected by their external appearance.
However. an examination of the ex-
ternal appearance only of the egg is
not sufficient. An egg may appear to
be all right, but, when the contents of
thc egg are examined it may -be found
to he worthless for incubation.
Some eggs may have cracked shells.
These may be detected by the use of
the tester or candler. such as is used
in testing eggs during incubation. An-
other method of detecting cracked
shells is to gently tap two eggs to-
gether, and if there is a slight ringing
sound, the eggs may be considered all
right. If there is a dull sound then one
of the eggs is cracked and should be
avoided.
There may be some eggs with “brok-
en yolks; that is, where the vitelline
membrane is broken and the contents
of the yolk are mixed with the albumen
Such eggs could noi: hatch chicks.
An egg with a “blood yolk" is not
satisfactory. The yolk is distinctly
red in color, and such an egg is even
reiected by cold storage firms when
candling eggs -before storing.
A "buttermilk egg" is one which,
when candled, presents a coarsely
spotted appearance. it ha been
folmd from experience that the maj-
ority of “butterm‘lk eggs" are infer-
tile, and from thosc which are fer-
tile weak chicks usually result.
Good Chicks from Good Eggs Only.
The normal egg is one weighing
about two ounces, with a. smooth sur-
face, and oval in shape. The fresher
the egg the more suitable it is for in-
cubation. As eggs become old the
germs become weak. For all prac-
tical purposes the esss may be held
for two weeks -and will still hatch
well.
Eggs kept for hatching should not
be exposed to either extreme heat
or extreme cold. The best tempera-
ture in which to keep eggs for ln-
cubation is from 40 degrees to 50 de-
grees Fahrenheit. It is well to turn
the eszs occasionally.
Poultrym-en would save a great
deal if they would test their eggs be-
fore putting them under a hen _or in
an incubator and take out ali eggs
which would not produce good
chicks. Every egg which does not
produce a chick is a loss.
It is not inferred, however, that in-
fertile eggs may be selected out of
those to be inculmted. There ls no
known method. except by incuba-
tion, of determining whether an egg
is fertile or infertile.-M. A. Juli.
 
§ THE MARKETS §
&KKK 
TORONTO.
Hogs Off Cars   ....$9.90
Cattle . . . .
..   .  8.16
Lambs   ._ .. ......$11.85
Barley .. ..   .60c
TORONTO.
Butter ..   ...33c
 ...35c
Cheese (large)   . ...19c
MONTREAL.
Hogs Off Cars   ....$10.35
Cattle     8.00
Lambs    ..  10.00
MONTREAL.
Butter    
Eggs   ..  .....48c
Cheese (large)   ......8l,~§c
BUFFALO.
Hogs Fed and Watered  ..$7.65
Catitle    .  8.70
Lambs......   .....1l.00
Barley ......  ..  . .90c
NEW YORK.
Butter ..   ........34c
Eggs   ..  ......41c
Cheese (large)   .. ....18c
Butter Market.
Farmers’ Creamery
Separator Prints
This week . . . . .
 ......30 33
Lat-1tweek.... .. .  ..30
Twoweeksago.... ....30
Same week 1915  ....27
1914    
1913    
1912    ....30
Egg Market.
Tbisweek    
Lastweek....   
Twoweeksago....  
Sameweek1915  . ..  ..
1914........ . . . . . . . .
.. 
1913 ._  ._ .  . 
1912 . . . . . .
..  . . . . .
. 
Grain Market. .
Fall Wheslt. Oats
.8I.10....46
1.10
1.08
1.30
. .92
33
33
30
29
29
32
35
36
45
30
37
27
35
This week 
Lastweek...
Two weeks ago
Same week 1915 60
1914............ .. 40
1918..........  .97 40'
1912..  .. 
43
43
.";".'°f°
aces
Ssmeweek1915..   ..
1914..  ..  .. . 
1918..    
1912....    
Sheep Msrksl.
Sheep Lambs
This week  ..98.00 811.85
Last week  .. 8.00 11.75
Twoweeirsago.. .. 7.75 11.00
Same week 1915 . 8.00 9.25
1014 ..   (.75
1919 ..   6.50
191.!  ..  .. 4.96
‘i-ieglllrket. "
- Topprice
week    
#rr
asa
9?;
sag
.
niet
. . . .
S883
weehssgo  . . 
weeklsib..  
--fl ,ass ee.. .ue at .e
,I f ;-~.'. _-_. - _
' ' ` _ , . , “ ;-‘f _--
.
AMONG THE
HORSES
O 
lt is pleasing to note that here and
in Summerside the Driving Clubs are
moving in the matter of ice racing.
Statistics show that descendants of
Peter the Great, 2.07%. won thirty-one
races and earned $70,458 in tho Grand
Circuit of 1015.
O U O
In the ice races at Bathurst, N. B.,
last week Hal L. won the free for
all in 1.05%. The 2.30 trot went to
Johnny in 1.10.
U ll It
Tomrmy Murphy has got another
classy horse for the M. and M. stake,
Royal McKinnon, that went a mile
close to 2.07 last year. Murphy seems
to be cornering all the goor trottr-rs in
the world.
i U 1
There is to be a big ice-racing car-
nival at Odgensburg, N. Y., lasting
six days and beginning ou February
4th. There are four purses of $1.000
one of $500, waive of $400. besides
others for smaller amounts.
It 0 Ik
Alonzo McDonald has puc-based of
Joseph Knight, Nicholasvllle, Ky., the
two-year-old colt by Axworthy, 2.15%
out of Nervolo Belle, 2.02 and Voigo,
2.07%. Henry Williams drove him
u quarter at a 2.16 gait as n _vcnrlinc
last fall .
U 8 U
The Charlottetown Driving Club
had a most successful year. accord-
ing to the reports presented at the
annual mceting thc other day. This
is pleasing news. The lim-so indus-
ry is an important provincial indus-
try, and the Charlottetown Driving
Club is doing all in its power tn as.
sist its development.
The Picton Driving Club held its
first meeting last week. The card
included a free-for-all, 2.40 trot and
green trot. Crown Jay won the free-
for-all in three strnights in 1.10, the
2.40 trot went to Dr. Dodds after four
heats in 1.11%. Nazomc Frisco,
bought at the rcccnt sale in New
York captured second money, win-
ning the scond hcnt in 1.13*/._ Rural
Belle won thc green trot in 1.21.
I0 1' li
There was some great races on the
ice at Montreal lust. weok. The rcport
received here in real good racing with
fairly large fields or starters, lial Jr.
got away with thc 2.35 pace in 2.241/4,
Eel Direct took the 2.11 pace in 2.15%
Sarah Douglas won the 2.19 trot in
2.26% and Fred Hal the 2.20 porn in
2.181/4. Fay Richmond won thc two
mile event in straight' heats, vhor timc
being 4.48% and 4.44%. All Direc-
was the contender in thc first heat
and Fern linl in thc second.
ll il I
Plans for the organization of :1 liar-
ness racing circuit in the maritime
provinces to provide a complete sea-
son’s racing from July until October
have reached the .stage where a call
has been made for a. meeting of horse-
men and track managers to perfect
erangements. The meeting is to be
held in St. John this week and it is ex-
pected vhat the attendance will he
large. A circuit such as that proposed
would be a good thing for all concern-
ed and lt is -hoped it will materialize.
‘ii 8 ik
At tho recent meeting of luv Char-
lottetown Driving Club "Polo" Cou-
roy was presented with a handsome
and valuable cup awarded by Mr.
John Richards, to the driver who
won the most races during the mati-
nees last season. "Pete" is one of
the best relnsmen in Canada, and
well deserves tho honor done him.
At the same meeting Charlie Thorne,
the club's efficient Secretary, was
presented with a valuable stop
watch in recognition of the valuable
services he has rendered the club.
This gift also was well merited.
#I Ii ii#
Nearly $3,000,000 was tiistrluut-oc os
prizes on North American race tracks
during the -season of 1915 This mark
was a trifle lower than that handed out
during 1914 but cessation of the racing
tracks of British Columbia, Montana
and South Carolina. was mainly 'res-
ponsible for the shrinkage. Racing
was never in healthier condition than
it is now and it is expected that thc
i915 distribution money will be surpas-
sed in 1916. Of thc total $2,853,037
banded out in purses on tho continent
$688,652 was turned loose on the Cuna-
dinn tracks. That amount was $100,-
000 more than tho Kentucky Ilnrlni:
Association with its longer meets dis-
tributed. . _ *
The Grand Circuit. dates for 1010 nrt-
os follows:
Cleveland . . . . . . . . . .
. .july 17-22
Detroit.  .. ....juiy 24-20
Kalamazoo.  ...luly 31-Aug. 5 ,
Grand Rapids,  ....Aug. 7-12
Columbus,   ..Aug, 14-10
Empire City, .. ..Aug. 28 Sept. 2
Hartford,   ....Scpt'. -i-9
Syracuse  .. ..Scpi. 14-10
Columbus  . ..Sr~pt. 18-510
Lexington   ..0ct. 2-14
Atlanta . . . . . . . . . . . .Ort. lil-21
There will be a epcclnl event thro-
ughout tho circuit for 2.15 trottcra that
have- not won more than $2.00 gross.
Such horses will bo ellglblc to this
~ -s no-~ n- . l- ..¢~~~
s' on -me ~»n .mums --
_
-I
Us
1
» .
The New London Driving Club con-
templates staging a. free-for-all trot and
a free-for-all pace at' a date to be an-
nounced later, nominations for which
are now being received.
, e a e
The last Canadian Sportsman has
for its frontisplece an excellent pac-
ture of Yedno 2.02% winner of t e
greatest seven heat race that evél'
took place over ice and which was
staged at Dufferin Park the other day.
1| t
The Rendville. Mass. , race track, for
many years famous for the records
made on it by Grand Circuit horses.
has been sold for non-payment of tax-
es. Tho property, which has boon idla..
for the past few yours, was owned by
Andrew J. Wclsh. and was bid in by
thc town of Dedham.
# W C
Thcro were some working good
green horses shown at the Toronto ice
meeting recently. Dayapring it may be
mentioned was right on top of Paddy
R., in his rcord breaking mile. and
Fred Hal, another horse without a re-
cord, not long up with Eel Direct in a
hcnt in 2.15% ln the 2.12 pace.
* S ll ‘
The ice races at Summerside and
New London last week have already
been dealth with by The Guardian and
need only be touched upon here. Botih
races were highly interesting and were
witncsscd by large gatherings. It was
unfortunate. however. that thc datcs
should be the some in each case, and
it is hoped that there will he no fur-
ther dash in this way.
* 2% Yi
The Charlottetown Driving Club
staged its first loc mcciinglthis your on
Wednesday of this week wit-h good
ilcltls ni' horses in the classes und u
large number of lntorcslcd spectators.
Dospiic a llcnvy track the time made
-was cxcollcnl, .lcllivrm golfing away
with tho 2.40 trol in 1.12, wliilc Hol-
mont Miller, cropped thc 2.40 pncc in
1.10, P. S. Brown acted an starter,
and got the llorscs :iwny in grunt slmpr-
Tlic next ravi- will be looked forward
rio with llllf-rl-si.
=k # it
Yedno bent out Fay Iiichmomi
Texts Tim. and Grand Opera in the
free-for-all in Toronto the other day.
But it took seven heats to ddo thc
‘ trick, and thc rncc is described as the
greatest that cvcr took place on icc.
Tho first two lionts were taken by
Yedno, thc third and fourth went io
Fay lticilmond. the fifth to Texas Tim,
and sixth to Grand (lpcru and the sev-
cnih und dcchliug lwut in Yedno. The
fastest: time oi the race was 2.12%.
made by Yvfillo in thu second heat.
‘ 11 =8 =i<
The Isl-and-broil pnccr Bob Mar,
2.13%, now owned by Edgar Campbell.
Little Bras Dor, (‘. li., one of the turf’
scnsatlons of lust season in thc muri-
tinic provinces, and Itcx livuri. 2.1-il/_»,
‘lic -horse that: I\`rai\k Iioutlloolll' bought
in Ncw York sonic wccks ngn, have
been lllnivlwtl to rucu for $500 :I sldo.
The race will hc hull' mile heats, best
thrcu in live. :ind is to bc pulled nil'
in two weeks time in llalifux or its
vicinity. 'l‘horu has also boon consider-
able inlk of it mutcll race licfwccn Bob
Mac and Tommy t"olie|', 2.155/g_, but
so far as 'I`l1c Guardian can lcarir up
to the time of writing no agreement
has been arrived al. ihcre being some
question as to straightway and circular
tracks.
LiFE OF FENCE POSTS
A circular issucll by thc Forestry
Branch, Ottawa, in answer to the
many cnquirlcs rccclvod with regard
to preservative treatmcnt for fcuce
posts, shows the great nrlvuiltngc of
some treatment in prolonging the
life of the posts.
Creosote, which costs in Canada
from ten to twenty-live cents a gal-
lon, is the best preservative. When
boiling-hot crcosote is applied liber-
ally with u brush-n paint brush or
whiicwas brush, for instance-to the
hutis i o thc wood for a distance of
about quarter of an inch. This
shoulr add at least ten years to the
lifo of a post made f`rom u non-dllrable
wood, such ng popular, hnlsanl. ilr or
sprucc. This is not thc host method.
but it is the simplest and. on a small
scnlc probably ihc cheapest. Other
methods require that the posts bc-
kcpt covered in tanks or hot crcosotc
for a longer or shorter period. Bc-
sldes lengthening the life oi' the post.
thc preservative trostrnvnt also tcutls
tn rmluco thc cost of thc posts in uu-
' '"` `(`co`n“t i“5u`e& ThTsE E“2E\7E§")`”"
You Melancholy Women?
In Failing Health
Can‘t cvnn sleep-restless day and
night-brooding ovor imagined trou-
ble all thc time. The disease isn't in
thc brain, but in the blood which is
t‘hin and innutritlous. Do the right
thing now and you’il be cured quickly.
.lust inkc l»`<-rrozono; it turns every-
thing you cat into nourishment. consc-
quently, blood containing lots of iron
and oxygen is formed. Forrozonc
makes flesh, muscle. nel've-- streng-
thens in n week, cures very quickly.
You‘|l live longer, fool brighter. be
frce from molnncholv if you-use lferir
_ .os sz _
 we M#-rt-T C _,_ tl.“.3‘»$.’ll’..‘é‘lI'..'?.Z.i"t..‘.3.;`3.‘i§’».’é{I-Tl..E353 gggg-ufyfgv,g;p;“c,';gg;,,;,”';g\,;;,m;-»--f
°|’ “ ° events as their records than mnko (WM. box) at an dealellm . .‘ 'v -
Thkwbbkn.. ...... .....»’8-15 memeinble' ' A -Y I I*
Lsstweek    8.00
.-p,,°',,|,,",,_   7,75