~' ..~
' e »..
'A fran cHARLo'r'rs'rowN GUARDIAN mos Nms '
~ SEPTEMBER 18, 1915
/
, - 1 t _ ,. ~ ‘ .- .iv g f
.T . ' M
“ L -.- -' .
¢.-- - i - . _- A
     V gy y or P_arents.. Teachers.. Pupils,
   AGAZIINIE GUARDIAN 1>...-W... 1.-......,
ers Horsemen
9 ..
-_-,-.-,-_-_-_-_-,-_-_-_-.-.-_-_-.-|-/».-,-_-_-_-.-.~.~_~.- .-.-_-.~_-_-:_-_-::::
__________ _____.___.__________ I . . 9
gvwvlff-~ - - '--" ~ '-- - ~ - ' ' - 5 ' ~ - Y - - - - - ~ - - - -  _ . _ _ _ 
I -. , . . , ` .
'ro me FARMER
Farmers and others interested are
invited to contribute to The Farm,
The Dairy, The Turf. and Good
1-gms departments of the Guardian
either by question, correspondence or
otherwise. Answers will be biven by
ggperts to all questions of general
interest and space will be given to
'ny article that will in any way
help to advance Prince Edward Island
interests.
Contributors are asked to have
their articles at this ofllce early each
yeah, as only a short emergency
item can be handled as late as one
p. m. Wednesday. All received after
glint hour cannot appear until the
following week.
._..__ .li
THE SCHOOL I
AND
THE HOME
Contributions for this department
should be addressed to
President '1‘eacher's Association,
i Guardian’s School and Home.
F* P. 0. Box 188 Charlottetown.
#§# 
§ wouiiws iusriruriis 
 
Massachusetts Chocolate Pudding
Pint of bread crumbs, quart of hot
milk, teaspoon of butter and sugar
each an egg and two squares of choco-
late grated.
Sauce-Tablespoon butter and cup
of powdered sugar beaten together.
yolk and white of an egg beaten sei)-
arately, teaspoon vanilla.
BEST PIE CRUST
The best ple crust I have ever eaten
was made by a Chinese cook, writes a
contributor to Good Housekeeping. H0
cooked the undercrust first, having
lined it with ordinary white beans be-
fore putting it in the oven. Whether
the beans absorbed the moisture or on-
ly helped to retain the shape l do not
know, but the result was dellf!l0\|S.
-<1-WU*-¥*11*'1
CHOCOLATE PUDDING
Two tablespoonfuls butter, one half
cup sugar, two eggs, one half cup milk.
one cup flour. one teaspoonful baking
powder, two bars chocolate irnleflll
Bake In s. pan with hole in the center.
Sauce-Grate three bars of (sweet)
chocolate. add one _cull °f milk- B0"
until the constituency of crean1.pour
over cake while hot. Fill center with
whipped cream and serve at 01109-
Mlsslsslppl Chocolate Pecan Candi’
Ingredients: Two culln Dnlvefized
sugar. half cup cream, butter the size
of walnut, tablespoon cocoa, small tea-
spoon vanilla, cup pecan nuts. Mix in
a kettle two cups sugar. Put over a
quick fire and stir constantl to keel)
from buming. When it has boiled two
or three minutes try it by dropping s
little in cold water until it forms a
soft ball in the water, then remove at
once from the fire. Flavor with vanilla
and best the candy steadily in the ket-
tle until lt begins to thicken. Have
ready cup of pecans or any nn” ex'
cept peanuts. stir in well and Dnnf 0"
buttered tins. Cut into squares when
cold.
WINNIPEG DATE COOKIES.
v
One pound of stoned and cliollllen
dates. 1 cupful of sugar. 2-3 Cnllfnl Of
butter, 1% cupfulls of flour, 2 eggs. 'A
pound of walnut meats hrokeh ln
small pieces, 1 level teaspoonful of
powdered cinnamon. 1 level teaspoon-
mis or baking soda. li cusful of chon-
ped citron peel, 4 tahlesI>00nf“l9 °f
hot water. Cream the butter and the
sugar in a basin; add the eggs Well
beaten and the soda dlsolved in the
hot water; sift in the flour, to which
have been added the BDICBS. then “dd
the dates, walnuts and cltron D091
and mix well together. Drop by tea-
spoonfuls on buttered bakin¢-DMI!-
Bake for a quarter of an hour in B
moderate oven. _
 *l*'l
Michigan Chocolate cocosnut Cake
Cup of butter. two cups of sugar.
un-as cups or sugar. three cuss 0'
flour, five eggs (b6Btln§ White! *md
yolks separately). small cup of very
cold water, two spoons baking powder
sifted in the fiou`r. vanilla flavorlng.
or-sam butler and sugar together on il
very light; add yolks of eggs. then
whites, then flour and dually the cold
water. Bskein biscuit pans. When
cold cat in squares. Have chocolate
frosting ready in a bowl. DID 0l°h
square into the frosting and Dllt °n n
platter to dry. For cocoanut cakes.
have white forsting in a bowl.
cakes have white frosting In a bowl
and ‘a llsh of grated fresh cocoanut.
Dip the squareirfritto the frosting and
then roll them in the grated cocoanut.
BACHELOR MAIDB CHOCOLATE
fl PUDDING
,One egg well beaten. one fourth cup-
fdi sweet milk. one tablespoonful of
cdcoa, one lislf cupfai of sugar. 011°
cllpful of hour with one teaspoonful of
biking powder and one half teaspoon-
fai cr an lima no-cash lt. one “bla
spoolifui of ‘melted butter. Beat the,
ell. liid sugar, then the cocoa. lnd
mix thoroughly. Add the flour. etc-»
ami last of all the hotter. Best well.
Pour into-three large greased was md
either steam or bake. Make a hlfd
sauce out ‘of oonfectloner's sugar and
mum- emma mother. m°l»t°\\°d
with a little- sweat miiir. and usvored
with vanilla. Serve the pudding hot.
slicompsnled by the sauce. if preferr-
ed. whipped cream sweetened and flav-
ored with vanilla mI|lit‘be used ln-
stead of the sauce. This recipe makes
enough for three ssrvillll.
N .
s
Am<ANNAs ci-i.oco|.A1-5 iiklgm
cake.
Cream together half cup butter, cup
Bl-l8ar. half cup sweet milk and yolks
and a half cup of flour. into which a
eaplnli teaspoon of baking powder
has been sifted. Add two tablespoons
cf grated chocolate and cup of mia.
ns.
-_.___
FLORIDA DOLLY VARDEN CAKE.
Half cup each of sugar, butter, corn.
“U\\`¢h» milk. 1% cups of flour, four
°8f!B (Whit-08) tnn-Spoon baking powd-
der. Color a third red and a third
with chocolates. Put a loyer next the
fed. then the chocolate. Frost with
infill! made with yolks of egga.- San-
I-‘ranclsco Ca..
____
CONNECTICUT CHOCOLATE MACA
ROONB.
Stir to a paste whites of seven eggs,
three fourth pound sifted sugar, half
pound of almonds pounded very fine
and two ounces grated chocolate.
Have ready wafer paper cut round,
ou which lay pieces of the mixtue roi
led to fit the wafer. Press half a
blanched almon on each macaroon
and bake in a moderate oven.
.___&______
Nebraska Chocolate Cookies
Cup butter, one and quarter cups
sugar, quarter pound sweet chocolate,
two eggs. ounce chopped almonds, two
teaspoons baking podwer, a little cin-
namon and cloves, and two and a half
cups of flour. (Perhaps n little more
may be added.) Take a piece of dough
about the size of a mall walnut, roll in
the shape of a marble and flatten by
pressing down lightly with the fingers.
-San Francisco Call.
CALIFORNIA CHOCOLATE
WORLD'S.
Half cup of butter, 1% cups of sug-
ar, three eggs beaten separately, half
cup of milk. six tablespoons of choco-
late dissolved in three tablespoons of
scolding milk, two cups of flour, heap-
ing teaspoon of baking powder; flavor
with vanilla. Can be baked in layers
if preferred.
Icing-Three fourths cup of milk,
two cups of brown sugar, butter size
of walnut. Boil for 15 minutes.
ALABAMA MARBLE CAKE.
Cup of butter. two cups of pulveriz-
ed sugar, three cups of flour, four
eggs, cup of sweet milk two tables-
poons of baking powder.. When the
cake is mixed, take out a souplate of
the batter and stir into it about two
heaping tablespoons of grated choco-
lates, which should be grated before
you begin to make the cake. Fill the
cake mold about two inches deep with
first batter and drop in three or four
places a spoonful at a time of the
chocolate, and so on until all is used.
Missouri Chocolate Cake
Cup butter, two of sugar, two and a
half cups of flour, one of sour milk, five
eggs, teaspoon soda in a little boiling
water. Grate cake of chocolate. Put
half in the cake before putting in the
i'i'our.
l1‘illlng-Pound of white sugar put in
just enough water to wet lt; beat the
whites of three eggs n little and add to
the sugar; stir in the other half of the
chocolate, cooking slowly in a pan of
water, stirring all the time. \Vhcn it
tlilckcns remove from the fire ami flav-
or with vanilla. Spread it between the
lncrs and on lop of the cake.
HOME CANNING
Prepared for The Mail and Empire
by Abby I.. Marlatt. Home Economics
Department of the University of Wis-
cousin.
Shall we, or shall we _not labor dur-
ing the heat of the summer to provide
fruit and vegetables out of season in
winter?
is there an opportunity to save
time, save money, save health, satisfy
tastes through better utilization of a
neglected source of variety in the diet?
De we, in transforming fresh fruit
and vegetables into the canned pro-
duct. save or satisfy?
Have we counted the cost of plant-
Ing, cultivating. and harvesting?
Have we added to that the cost of
fuel and the cost of labor to deter-
mine whether the home-made pro-
duct saves money and gives an hon-
est llving wage to the worker?
Or are we satisfying that craving
for evidence of labor perhaps an in-
tellectual inherltnnce from an older
time when woman’a work was mea-
sured by her stores in preserves and
textiles made by hand?
Each housewife must answer these
questions for herself. To most of the
farm homes. the questions should be
very important, as the value of wom-
an's work on the farm is of equal
Importance with that of her hus-
band.
Letters from intelligent, thoughtful
farm women state, "The farm wo-
man does not have fruit and vege-
tables in abundance unless she raises
them. Often she cannot buy them
and if she could she does not have
the money and so goes without. It
is doubtful If It will psy any woman
to buy these products and can them.
What l want is to see the farm wo-
man live better and get better health
for herself and family."
A careful study of material bought
In the open market with a careful
record of the cost of fuel, and lahnv-
at 25 cents per hour has shown that
the town or village woman who must
buy her raw products rather than
gather them from her garden will do
well to confine the bulk of her
work to preparing the unusual in
the way of preserves. msrmaladea.
jeliies and fruit juices. depending
upon the commercial product for the
bulk of her canned vegetables and
more common fruits.
In the home canning. if the work
Is done a few cans at s time, using
the excess gathered for daily uso.
the extra work will not seem Brest
and In the course of the summer
mi-mills, an abundant supply may be
secured for Winter use. Even though
the lust for accomplishment may be
great, no more than enough f0l‘ the
one year should bn Pfnnlfedl 101'
fruits, preserves. and Jellies seldom
improve by keeping.
4 If we will keep a record of our
§ POULTRY
time and the cost of materials we
can decide for ourselves whether it
is cheaper to put up fruit and vege-
tables in the home or to save at some
other point and buy the commercial
product. The Department of Home
Economics would bn glad to ‘receive
such records from all who keep them
this year.
DAILY MAIL RECEIPES.
Special Crab Apple.-Select perfect
crabs, but do not remove the stems.
Wash and drain. into a muslin bag
tis one and a half teaspoons of casala
buds or stick cinnamon, a few allsplce
berries and two pieces of preserved
or root ginger. Add the spices - and
cook to e smooth syrup but not thick.
Drop in the crabs enough to fill one
fruit jar at a time. Cook till the crabs
are just ready to crack open. Ladle
carefully into hot jars. When all are
cooked fill jars to overflowing with
the hot vinegar and distribute the
spices evenly. Seal closely. These are
delicious with meat and especially
fine for cold lunches.
Spiced Grape Marmalade.-Separate
seven pounds of grapes into skins and
pulp. Cook the pulp till soft and put
through a sieve, rejecting the seeds.
Boil one quart of vinegar and four
pounds of sugar together, add one
tablespoon of ground cloves and two of
ground cinnamon, and the pulp. Cook
till rather thick, stirring constantly.
Add the skins and cook for another
hour or longer. It should be quite
thick like fruit butter.
Venison JelIy.- Boil together one
peck of grapes, one quart of vinegar
and one ounce of whole cloves and
one~fourth ounce of stick cinnamon.
When the grapes are soft turn it into
a jelly bag and drain. Heat the juice
to boiling and continue to boil for
twenty minutes. Add six pounds of
sugar which has been heated. Stir
well and as soon us jellied turn into
glasses. It may be necessary to boil
the juice for half an hour after adding
the sugar.
Ginger Pear.- Peel eight pounds of
pears and cut into quarters, thin into
thin slices. Cut one and a half pounds
of candled ginger root into very thin
slices. Add to the pears and add
eight pounds of sugar. Boil slowly
one hour or put into stone crock, cov-
ered, anil stand in a moderate oven
two hours. Unless the pears are very
dry it will not be necessary to add
water. Put four lemons in cold water
boil till tender. Slice very thin, re-
moving the seeds. Add these to the
pears as soon as the lemons are ready
and continue cooking all for another
hour. lf cooked on tho top ofthe
stove the heat must he gentle.
Rhubarb Marma|ade.-- Tho aut-
umn is the season for using rhubarb.
Skin the rhubarb if it is tough. Cut
into cubes less than an inch. Use
equal parts by weight, of sugar and
rhubarb. Put the two together and
let stand over night. in the morning
add two' pounds of figs for every seven I
pounds of rhubarb, and one large`
piecc of candiod ginger. Run both
.through the meat grinder. Add to the
rhubarb. Cook slowly till thickened.
H@H% 
a light breakfast of mash is quickly
assimilated and the fowl is ready for
exercise, and lay eggs.-Farm Life.
THE STAMPING OF CIRCLE
EGGS AND THE NECESSITL
FOR ITS DIBCONTINUANCE
avr. A. saNsUl~T'........
In the early days of the Egg Circle
Movement one of the problems de-
manding solution by those Interested
in the undertaking was the identifica-
tion of the eggs of individual members
of Egg Circles, in order that each
member might be paid honestly ac-
cording to the quality of the eggs mar-
keted through the Association. As
farmers in many different parts of Can-
ada had been demandlng that some
help should be given them, as regards
the marketing of their eggs, it was
hoped that this stamp might even
come to be recognized as a guarantee
of good quality. It soon became evi-
dent, however, that for many reasons
the stamping of the eggs by the pro-
ducer could only erve as a means of
identification, and that eventually if it
was hoped to develop the Egg Circle
Movement and gain for it the con-
fidence of the public, central candling
and grading stations, at which all eggs
could be carefully candled and graded,
would have to be established.
Owing to the efforts of the Poultry
Division of The Live Stock Branch of
The Federal Department of Agricul-
ture. Candllng Stations were estab-
lished. Prince Edward Island today
leading the way. Then the following
multitude of difficulties presented
themselves,-
It was soon clearly evident that
there would be a large quantity of eggs
of inferior grades, which would have
to be marketed, and the fact that
many farmers In all Egg Circles either
did not understand how to care for
their eggs or did not take sufllcient in-
terest to do so, made the quantity of
Inferior grades much larger. All eggs
offered by members had to be stamp-
ed at home to ensure identification,
and after the eggs were candled and
graded the fact remained that the in-
ferior grades, excepting really bad
eggs, had to be marketed.
These eggs bearing the Association
Stump might be accidentally or pur-
posely represented to the consumers
by those to whom they were sold as
genuine new laid circle eggs, and in
either case the damage to the move-
ment would be serious. Again close
lmitations of the Prince Edward Is-
land Circle have been discovered and
there is no doubt that stamps have
been missed.
Eggs of the very worst description
were stamped with those stumps and
shipped to the same markets as the
eggs of genuine members; the eggs of
egg circle members were also slilpped
to the markets without any proper
candling and grading being done.
I"nl‘th€l° than . all this the Circle
Eggs. after having been carefully
candled and graded, were placed in
Cold Storage, by those who bought
them in the Spring and early Summer
and placed on the markets in the Fall
and Winter, and by some means came
in competition with genuine new laid
stamped circle eggs.
The Egg Circle Movement
sui’l`e`red very serious slid far-
reaching damage on account
of this, genuine retailers and
  the consumers becoming quite disgust-
A___§<<l~5l@lL
ed and of course placing the blame at
FEEDWG THE FARM FL°cK ‘the door ofthe Egg Circle Movement.
The average farm stock is not prop-
erly fed, principally duo to the lack of
knowledge on the part of the owner.
This is true not only in the matter of
tha kind of feeds, but also in the man-
ner ln which they are given.
Thre are three requlsites: Regu-
larity in feeding; a properly balanced
ration; and the right quantity.
The feeding should be done at regu-
lar hours. This is just as important
with hens as it is with cows. It is
surprising how quickly fowls become
accustomed to the feeding hour, and
how they will anxiously await the
appearance of the attendant.
Corn, wheat and oats, slid their pro-
ducts-cornmeal. bran, mlddllngs and
ground oats or oatmeal-are complete
foods. To these should be added meat
scraps, and when possible, some other
grain as kafir corn, buckwheat, bar-
ley, etc. A good mash food (mash
should be fed once a day) is composed
of bran, two parts each. The parts to
be governed by weight. This mash
can be fed in either a dry or a moist-
ened state, but must never be given
sloppy. The grain feed is made up by
measurement. In Winter it should be
equal parts whole corn, wheat and
oats. In Summer it should be chang-
ed to two parts each of wheat and
oats, and one part corn. If other
grains can be added, all the better. In
addition. there must be grit and oyster
shell consantly before the stock, so
they can help themselves at will; and
there should be green food, or turnips
or beets. given daily. The house floor
should be heavily littered with straw,
hay, or leaves, and all the grain scat-
tered among it so the fowls exercise
as they feed. `
Just what is the rleht quantity to
feed can not be set down by rule. The
feeder must keep a watch on the
apetltes. The fowls must not be ov-
erfed nor must they be underfed. In
feeding grain, a handful for each fowl
in the pen is a good guide-increasing
the amount when it is seen that the
fowls need it, and decrsasinS When
they do not snow a good appetite-
The quantity that would be sufficient
for one flock might not be enoush for
another.
It is claimed that a fowl should have
all that it will eat up clean. That is
so. provided the duality is of the right
sort, and is a waste of feed. The ra-
tion required for making eggs must
be rich in nitrogen, while thllt 1190095
for fat cells must be rich in carbon.
There is entirely too much corn fed
on the farm. Corn is not an eg! food.
but it is e valuable ingredient in the
egg diet to balance the nitrogenous
feeds.
In feeding mash, about what would
be a half handful is sufficient for each
member of the flock. Some poultry-
mea feed mash in the morning, some
has taught me that the night feed, es-
pecially in Winter, should he whole
grain, as it will digest more slowly
than ground grain. and so long as
there is food in the crop the fowl will
not suffer from the cold weather.
Then in the morning, when the
crop is empty, and the appetite keen
/
at noon, some at night- MY B!D0l'l0l1¢0
Can there be a single Egg Circle
member who would desire the coll-
tiuuance of stamping circle eggs in
the face of all these difficulties?
The problem then was to arrange
for the identification of each Circle
member‘s eggs without stamping
them. What is known as the Case
Plan System of packing eggs has been
adopted by the Prince Edward island
Circles, and it is hoped that this will
prove to be a solution of all those difll-
cuities.
The method adopted is to supply
Egg Circle Managers with plans of
the inside of an egg case and it is
the managers' duty to mark the plan
with members' numbers in such a way
that the man candling the eggs will
know exactly in which fillers in the
case every members eggs are.
The method is simple and easily
learned, and if ordinary care is taken
by both manager and candler payment
of members on a. quality basis can
justly be carried out. It is expected
that a Bulletin will be published by
The Poultry Division of The Live
Stock Branch. Ottawa, dealing with
this Case Plan.
It is true that some Egg Circle Man-
agers rlo not like to take the little ex-
tra care necessary to carry out the
plan. and many Managers do not like
the trouble entailed in paying mem-
bers on it quality basis. Egg Circle
members will do well to remember this
in appointing their managers for an-
other season. So much epends upon
the manager of an Egg Circle, that it
is impossible to emphasize the neces-
sity of securing a really “alIve" man
with some business ability. He should
also be A man whose manner is bright
and cheerful and who will always be
polite and courteous, even under dlfll-
culties. '
** 
Q THE MARKETS §
 
HALLAMS WEEKLY
MARKET REPORT
HIDEB, SKINS. WOOL, JUNK
WOOL, The greater part of the clip
has been marketed. and such lots as
arrive are being absorbed at current
to quality 40 to Hc. per lb. Washed
rajections, (hurry, cotted, chaffy, etc.)
33 to 35c. Unwashed fleece wool as
to quality 30 to 34c.
BEE!-‘HIDES are moving slowly at
the prevailing reduced prices, with
slight accumulations in the hands of
the dealers. City Butcher Hides green
flat 18c. per lb. Country Hides. flat
cured. 17 to 18c. per lb. Part cured.16
to 16% per lb.
CALFSKINS are in fair supply.
which about equals the demand. City
skins green, flat, 15c. per lb. Country
cured, 18 to 19c. per lb. Part cured.
17 to 18c. per lb. according to condi-
quotaitona. Washed fleedb. 'wool as|
market showing ver 'little activity.
take off No. 1, $8.75 to $4.25. No.
2, $2.25 to $3.00.
SHEEPSKINS are coming to mar-
ket in good supply and are being ab-
sorbed at unchanged prices. City
Lambskins and Shearlings 75 to $1.10.
Country Lambsklns and Shearlinga
050. to $1.00. _
TALLOW shows an easier feeling,
with a draggy market. City rendered
solid in barrels, 6. Country stock,
solid in barrels. No. 1, llc. No. 2, 5'/4
to 5%. Cake No. 1, 0% to 7c. No. 2
5% to Bc.
HORSE HAIR is quiet and unchang-
ed in price. Farmer pedlar stock 33
to Zi5c. per lb.
OLD RUBBERS. JUNK, ETC. are
easier, with a decline in some lines of
goods. Rubber Boots and Shoes accord
ing to trim 5 to lic. Auto tires 3 to
5c. Bicycle tires 2 to 3. Lead 3% to
-Hee. Tea Lead 3 to -iygc. Brass, heavy
7 to Sc. Light 5 to 7c. Copper, heavy
10 to 12c. Light 8 to 10c. Zinc 6 to
lic.
5 ‘ THE DAIRY I
WHICH I8 THE BEST BREED.
The question, which is the best
breed of dairy cattle, is very hard to
answer correctly, because so much de-
pcnds upon the purpose for which a
herd is to be kept, the nature of the
suroundings obtainable and the
fancy of the owner of the cattle.
The securing of good individuals is
of more importance than the breed,
where returns in production of milk
are desired, and no matter what breed
is selectcd,good results cannot be ob-
tained consistently unless a sys-
tem of rigid inspection is added to
careful selection of the foundation
stock.
Grade cows carefully selected and
bred to good pure-bred sires for
several generations will give better
returns in production than will pure-
bred anlmals muted indiscriminately.
Different breeds are best suited to
different purposes and do best under
certain circumstances, but any breed
is called tho best by the inany who
believe ln, it.
BUTTER FROM RIPENED
VS. SWEET CREAM.
What can be said in favor of and
against butter from sweet cream? I
know that it stands storage better.
But what about the quality, the mar-
ket valuc, the demand, etc.'! How does
the time of churning compare with
that of sour cream? Who in this
country makes sweet butter?
What is the highest per cent. of
cream a good separator should turn
out and still separate clean? How
would the waste compare in the fol-
lowing cases: 1, 60 per cent. through
separator. 2, Cream in buttermilk
when cream and milk are allowed to
sour together, and are churned with-
out being separated at all-the whole
milking churned, in fact, as is done
on the farms in the South. People
about me who use the third method
seem to think there is no loss in the
buttermilk. Are they right?- Mrs.
W. E. .l., Ellendale, Tenn.
The quality of sweet cream butter,
for those who like it, is just as good as
butter made from ripeued cream. Its
value in the market is quite equal to
the value of ripened cream. Perhaps
we are safe in saying it will bring a
little _higher price. There is not, how-
ever, the demand for sweet cream but-
ter that there is for ripened cream
butler. Colnparatively little of this
quality of butter, therefore, has been
made, and the demand is limited large-
ly because people do not know any-
thing about lt. The general trade has
been educated to ripened cream but-
ter.
lt takes longer to churn sweet
cream than to churn sour cream. If
care is taken to have the cream of the
right percentage of fat, and it is
churned at a lower temperature than
ripened cream the loss of fat in the
buttermilk is not very much more.
There are cream separators that will
separate cream testing 50 per cent.
fat, and, if carefully handled, up to 60
per cent. fat, but there is danger of
considerable loss in handling cream
testing 60 per cent. fat, unless the
operator is very careful in separating
the milk and handling the cream.
The garvity system does not get
as much fat out of milk as the cream
separator. Just what this difference
is depends upon the character of the
gravity system; that is, how thorough-
ly the milk is cooled during the cream-
ing process. Churning milk without
separating entails heavy loss in the
buttermilk. The amount of fat lost
varies. Jersey or Guernsey milk will
churn better than Holstein milk, for it
is richer in fat. People who think
there is no loss in the buttermilk
when churning whole milk are very
much mistaken. lt is a practice we
cannot advocate; it is too expensive.
-House Dalryman.
i SHEEP 
 M%wHMHM
~cui.i. -ri-is |=i.oci<."
Summer time oushf t0 be "C\llllnB
tlme" In the flocks. Ewen that have
not bred will easily become fat for the
market, and these may be disposed of
at any time that market prices ap-
pear to be attractive.
With the ewes -that have hornc
lambs, there will bo a number whose
disposal may be a matter of good busi-
ness, owing to age. These may be-
fitted for the market at a later time.
lt is not very hard to pick out the
ones that can best be disposed of.
But it is a matter of considerably
more Importance to select from the
crop of lambs the ones that should be
reserved to take their place.
Here is a lamb whose dam has al-
ways been strong and rugged. She has
usually presented her owner with
two lambs, sometimes with three. The
sire of the lamb is B good sire. with
plenty of quality, and he was a twin
'tion and take off Deacons or Bob Calf
'75c. to $1.10 each.
HORSEHIDES are unchanged, the
lamb. from a strong and prolific dam.
City take off $4.00 to $4.50. Country
In the flock that have no twin mates
to share -their mother's milk, but as
s. breeding prospect she is worth not
only two, but probably three each.
She is one that ought to be kept,
and that it would hardly pay to lose.
These are a few of -the things that
ought never to be lost sight of by the
owner of e. flock of sheep.
Sometimes the owner of a flock
knows of a strain of sucii alieep that
another farmer owns. It would be
good business to try and get some of
them, to take the place of those which
he will dispose of. Proliilcncy and
hardlhood count for a lot in a flock of
sheep.
In the selection of il. flock-licadcr
for the future, the some principles
should be observed. Tiic rams may up-
pear to be just worth about the same
money, so far as appearance go. But
one may come from a very strong,
hearty ancestry. prolific and profitable
wlille the other may have little but
his outward appearance to commend
him. It is u. case where the keeping
ot' records proves to be of immense
value in getting profits from the flock.
 
i THE FARM 
 i
A HARD BUG T0 KILL ,
The squash-vine borer, which dc-
stroys melons, cucumbers, sqimslics
and pumpkins by boring through thc
stems ci’ the plants. and through the
leaf stalks, is a hard pest to control.
Spraying does no good. About the
only way io get rid of it is to cut out
the ailectcil parts of thcvlnes. ll’
your crop is injured this year, plant
vines in a cllilereiit place next year.
llarrow the infccleil fields lightly in
the Fall, and then plow at least six
inches dccp in the Spring. Or you
niay cover the villas with earth here
und there, while growing so that new
roots will put out. and if the borer
cuts oft’ thc plant from the original
root it will still live.-»l-‘arm Life.
REASONS FOR ROTATION
1. It encourages the keeping of
more live stock on the farm.
2. It distributes labor throughout
the entire year.
3. It cnriclies the soil.
4. it increases the mechanical con-
dition of the soil and increases bac-
terial action.
5. It demands the application of
nianures to maintain the icrtlllty of
the soil.
6. It destroys injurious weeds and
iiiaects.
7. Continuous grain growing de-
pletes the soil of its plant food.
Furthermore from n chemical
point of view, it systematic rotation
should be practised, because ri deep-
rooted crop alternates with n shui.
low-rooted crop, thus uniformly ills-
tributing the plant food. Different
crops require different mineral con-
stitutents in vsryiug amounts.
PROTECTING STOCK FROM FLIES
During the summer months, when
cattle are most likely io bc botliercd
with files, there are many people who
'wish to know what can be done as a
preventive. There are a number nf
iurthods .sometimes recommended for
this purpose, some of which are sup-
posed to keep flies oil thc animal by
virtue of their had odor or greasy nu-
ture, and some which are supposed to
be sprayed on to kill the flies. (lon-
siderablc doubt exists us to thc belie-
fiis to be obtained from using any oi’
these treatments. or as to the relative
value gf the ilifferent ways of com-
bating flies.
For spraying the bucks of cattle at
milking time, there is possibly noth-
ing more reliable than kerosene emul-
sion. Tile following recipe given by
the United States Department of
Agriculture, is one of thc best ways
of making this: Dissolve one-hall’
pound hard soup in one gallon oi' hot
water, and while still at near boiling
point, add two gallons kerosene, and
emulsify by use of a force pump or
agitator of some kind. Dllute with
Agricultural College, Fort Collins,
Colorado.
water, one part emulsion to eight
parts water, and use as n spray, dip
or wash.- ('has. I. Bray. Colorado
FEED THE SOIL WHAT IT NEEDS.
There are several ways in which
the producing power of soils may be
increased. viz.. by adding organic mai-
ter and lime, by increasing the supply
of plant food elements. hy improving
the water supply and tiith. This is
not o. fixed improvement formula for
every kind of soil but it points out
methods of attack. A wet marsh
needs no attention of organic matter.
for that would be "carrying coals to
Newcastle." A poor sand, on the
other hand, always has good tiith, and
good tilth, in this case, is not an indi-
cation of fertility.
A long cropped clay loam or a silt
loam soil usually requires nttention in
every particular. What makes it light-
ed colored than lt was twenty years
ago? The humna has been largely
used up. Wihy does it work harder
and bake? There again the lack of
humus. or organic matter, is largely
responsible. If the soil is acid and
refuses to grow good red clover. it
doesn't contain enough lime. If the
crop drys up during a short dry
period the water supply is at fault.
If the crop is short and the yield is
low, when other conditions are favor-
able. starvation is the cause-the soil
hasn't sufficient avaliable nitrogen.
phosphorous and potassium.
PECULIAR DISEASE
For the last three or four years Mis-
souri farmers who own silos have no-
ticed the growth of a peculiar red mold
in the silage. ln some years it has ap-
peared only in small quantities, but in
others it has appearedat a depth of
as much as 15 feet and has infected
areas two or three feet square. often
adhering to the sides of the silos. Sev.
eral farmers have written to the col-
.lege of agriculture of the University of
Missouri, asking what the cause of this
mold is and what to do to stop its rav-
ages.
Experiments conducted In the lab-
That lamb may not have eve# as good
an appearance as some ot er lambs
oratory of the department of botan
tl
lil
2.
i .
without the presence of free oxygen.
its occurrence in the lower depth of
silos is probably due to the fact that
the silage when packed was not sufll-
ciently tramped.
Another factor which has some in-
fluence on the presence of molds in
sllage is that of moisture. Very oftm
siluge is put. away too dry. Molds de-
velop in much greater abundamse
where the allege is only slightly moist.
The Chinese people use 9. red flmgtll.
the mold of which corresponds to the
red mold of silage, in manufacturing
red rice, a substance used as s. .food
coloring and a beverage. The fact
that the Chinese do use the pigment
in preparing u beverage tends to show
that the fungus is not poisonous.
Many Missouri farmers thought that
the mold was causing death among
stock . The mold has appeared in the
ailuge on the farm used by the college
of agriculture, but it is thought that
no deaths have occurred among stock
because of this growth. The mold
has also appeared in other states.
PICK EARLY CORN.
To be sure of having seed corn next
Spring, since the backward seasons
have made a mature corn harvest
somewhat doubtful, it will be well for
farmers to save any seed left over
from the last planting, and to pick
the first ears that ripen In their crops
this Fall.
As soon as the corn l.s well dented
it may hc taken, and if it is then pro-
perly cured it will germinate well
ncxi Spring. An easy method of cur-
ing is to string the ears and hang them
in the kitchen or attic until they are
dry.
ln thc opinion of A. L. Stone, of the
ogromnomy department in the College
of Agriculture, it is advisable at first
to pick most ol' the ripcst ears. Even
if they are not of the best type and
r:ont'ormat.lon, lt will be better to have
these cars than to buy unknown seed
i`i'oin outside llie state. If the frost
holds off until n. more satisfactory
selection can be made, the first ears
picker! can he used for feed. -
_*___ .
` f AMONG THE
l HORSES
Rochester, N. Y., is offering $400
purses ill its class races, with a $500
I rec-I`ol'-all .
l 1 O
Trons. thc big bay gelding, was the
winner of the 2.13 pacing stake at
Waterville, Me. He did the second
mile in 2.14%, _
K O H
Pcler Stevens, 2.02%. set the Le-
banon, Penn., halt mile track record
at 2.04% in the second heat of the
free-for-all the other day.
1 1 ll
The free-for-all at Barnstable went
to Ideal Lady in three straight. North-
ern Spy was second. The best time
was 2.15%. inntle ill the first heat.
Bien S. Jr. had little dlfllculty in
winning the 2.22 trot on the opening
day oi’ the lloulton Fair. Dan Pains
won second money. The best time was
2.18% .
ll dl ll
The grand stand at the Blue Bon-
ncis raci- ccursc in Montreal was de-
stroy(-ll by fire rccclitiy. The loss
is $50,000. The origin of the flrc is a.
mystery.
# ll W a
Thu Canadian Marc, Yedho lookg tp
ho u two niinutc performer whenever
sho strikes one of those lightning fast
mu-ks. such as Columbus or Lexing-
ton. Thc track at Montreal is admited-
ly very slow, yet she paced it in 2.02%
in it third heat.
# U U
ll looks as if Walter Cox purchased
niiglity shitty sort of pacer when he
ndcd the Ohio gelding, lilliy Dale,
09A. l-ie was right at Vedno in
.02%, being beaten but a head, and
->
paced the lust half, separately timed
in 50 seconds.
O l I
The 2.14 mixed at Houlton went five
heats. The first and second were taken
by Thomas S.. and then Dan Paine
came up strong and grabbed the last
thrcc. Vic i)uusc's Alilo got third
monoy_. The in-st time was 2.14%,
mudc in thc first heat.
O ltr U
With Ihc fastest and best racing
nf thc mc:-ting. thc Grand Circuit rac-
ing ut Yoiikcrs, N. Y. ended on h‘ri-
day oi' lost week. Ed Gears won both
oi' the rncvs in which ho drove. taking
tho 2.08 pnvc with Russell Boy after
lt. had gone flvo heats, and the 2.10
trot with Sl. Frisco. which also went
iivv hcuts. iial Iioy won second money
in the 2.08 pave. and Single G. third.
The host time was 2.04%, made by
the winner in thc second heat. The
best time in the 2.10 trot was 2.07%,
made by Mlrthful in the second heat.
8 0 l
Tile Omaha ll. says Edward Peter-
son of lhnt city, got $11,500 for Hal
Boy. and $1,000 for Leo Blossom.
A correspondent wrote the editor of
a turf paper as follows:
“i have a horse that has been adlict-
eil for the last year with periodical
ilts of dizziness. Please let me know
what I should do with him. as he seems
to get worse instead of better. I am
afraid ho will be unilt for work if
something is not done soon."
In thc next issue this answer ap-
peared: "When the horse is looking sl-
right sell him to someone.
O U O
The first Grand Circiiit trotting mggg
ing at Yonkers. N. Y.. In five years
was on last week, in the $5,000 race
fOl‘ 2.08 l.l'0lt€l'5, whlgh wgg [ng fgg.
lurc of the day'a programme, L99 Ag.
W0Ffh.\'. 2.03'/£.liltherto unbeaten this
_-mason. was defeated in crushing style
by Peter Scott. in the heavy going the
00" that W0h the fastest three heats
rare at Cleveland a short time ago
could do no better than take third
money when the heats were in 2.09%.
2-10 “nfl 2-09’>é- Second mbney went
to Worthy Prince. Queen Abbess got
nwnl' with the 2.15 pace. grabbing the
last three heats of a live heat contest
nftel' fl\'0Di>h\K the first and second to
linl S. The beat time. 2.08% was made
ln the first heat by Hal S.
- - y
show that the growth does not occur
(continued on"Pi;`e"'i~i§E.; _
ah;-_.R
_...___ A ___ .__..._____¢.s._.