__, 6_»1919_- , rl-in cnlmporrarows cuilsplsu . r Piles unm-
_7-"`_.. . 4 _
‘_ sciiool liolil
Cook one-half can of ftoniatoes with
one slice of onloin and two teaspoon-
fuls of sugar fifteen minutes; add one-
fourth -teaspoonfui of soda and force
through s puree-strainer. Melt one
,hh-d cupful of butter, add four table-
spoonfulls of flour, and stir until well
blended; then -pour on gradually
while stirring constantly, one quart
of scalded nlllk. Bring to the boiling-
point, add tomato, and season with
ond tsaspooniul of salt and one-eighth
gcaspooniul of pepper. Serve at once
with crisp crackers or croutons.
Plain .Bread Pudding _
Scald one cupful if milk. To a
beaten egg add one tablespoonful of
,sugar and a ‘pinch of salt. Pour on
this mixture gradually the scaldlng
milk. Add one cupful of stale bread
cut into half-inch cu-bes. Bake in but-
tred pudding-d.ish, in moderate oven,
until custard is set. Serve with cream.
. Mutton and Chicken Broth:
iosler)--Mince s. ‘pound of either
chicken or mutton freed from fat. Put
into a pint of cold water and let stand
in a. cold :lar on ice for two or three
hours; then cook three hours over a
slow ilre._ Strain, cool,'i-iki.m~ off fat
add suit, and serve hot or cold.
FORCING BULBS IN THE HOUSE
(Experimental Farm Notes.)
Bulbs when properly forced make
splendid house *plants and come ipto
bloom during two of the win er
nlonths which most need the brighten-
'ng effects of their rich colours.
"Bulbs" is a general term which in-
cludes Nilrcissi, Early Tulips and the
most recent Darwin Tulips noted for
their elegance oi' form and range of
rich colours.
After the bulbs have been pottted
the next essential is to induce an
abundance of root growth as quickly
ns possible. 'ijhe proper f0°t dei/al01»~
ment, ivlll determine the subsequent
size, vigorand lasting qualities of the
flowers. Explicit advice in this con-
placc for the pots the coolest darkest
and dampest part of the cellar -
tho vegetable storage room is very §`
nection is, nrst, choose as the storage
n ' ori
K
suitable. Second,‘provide a condition , son, 'in Kensington by -Kler & Mc Fad-
which approximates as nearly as,g
I
noiniblo ilu- condition they W°“ld Hughes.
have if planted in the ground eutsle.
One thorough watering at the time
of potting may be sufficient, but in
most eases it is not, therefore wiitel
regularly ns often as the t0D H0"
1.-hows signs of dryness. Another
incihod is to plunge tho l>0lS 'WW
dump sand and keep the sand moist. be fraudulent are becoming so coin-"
Provided the place is not too cold, or mon, and so glilringly deceptive in i
they are not kept exceptionally wet.,the United States that prosecutions
rooting will proceed sa.tisilactorily,’have recently been entered against
and towards the end oi December the some of the manufacturers of spuri-
,mom would basin to dll the pots. ous preparations under the pure food
'Third after two months or ten weeks ant. Specialists connected with the
into o`lnpseu bring the pots into 8 F
lighter place and water even more alyzed many samples and made bak-
wgulurly and frequently. Allow them ing tests with them, and ns u result
io make about three inches of growth of their investigations have pronounc-
nud me growth to change to a good ed rilost of tlle concoctlons as useless
green cam". than bring some og the valueless and fraudulent.
pots into the full light and Warmth.
. ' l l ~ - il .. il i ii
vorv rapid and healthy grunts should ggguggevéZrgdaggsupéegiiga ‘Starch S0;
soon result. _
A row words ot advice as to what
not to do. First, do not on any 00038'
lon placc the pots too near the furn-
ace or near the ,hot air outlets: dry.
warm air is disastrous to healthy
nlnnt growih. it drys out the soil' and
llurdens tho roots: it stunts tho foli-
age and shrivels up tho bl0S90l“5-
Second, do .not over-water at ally P0'
ion; thu soil should be kept always
molstbut never soggy and Cold. and
do not allow the pots to stand ln P11119
of water. Third. do not allow the~
plants to experience too violent tem-
perature changes. At the time of
rooting the temperature may range
from 35 to 50 dg.a.nd after the D180!"
are bi-ought into the light it should
range from 50 to 70 ds. lilgller tem-
peratures during the day. duo to C0111'
bined furnace and sun heat. may D05
hurt the plants but they are apt to ba
oinn-rinliy iniul-on ii forced to exiwfl-
ence severaiilours of dry, high tem-
nsrniui-e during the evening when
they should-enjoy the resting period
always provided for them under
natural conditions.
Flowerswith little or no stein and
plants with a stunted growth are
due to improper forcing methods.
llulbs appreciate the sunshine lllld
when in the flowering M880 B150 f°°"
pond to and should "have abundance
oi- water. _ -Y
Buying a cheap bull to save money
isrlikc stopping n. clock to save time.
The condition ofa farmer's folio”
bears heavily upon the ssllecl. Of hi*
farm and upon the outsiiiel-‘s 0P\11l°l‘1
of him. ‘
ni--@..___-11-6
Sit L   l1.tiPilill»
A R£b,§$?}T!.*ii° A-itil
meranf nstinl tllwssn uri
'"6 ""iii-.l‘.‘3i".§‘.if‘“o‘l¥'.i"'
' Moons oiultlilnr
`bV'llsin your their is _sore and nine
or.lunlb\|o, sciatica or nelittlill MS
yonesiilenag np, uon'_t ameri* Get I
nndl aint omg _oi qc, honest. *Si-
.imobs Iltiilmeiii."_nt any lirng store.
s. little in hand and rub it
intotho or ache. andn by
fifty, the sore es!
soothing.
the 'ache
the ‘-mlm
absolutely
or discoi-
nnd l am so happy over what Tanlac .
"F" *W0 years I had rheumatic
' .
1110. ‘ A' I;
i ~ '
I 1. f
M
p _
_tie studyand examination will reveal.
".But the plant breeder says they are
MAG ZlNl  GUARIIAN
it Was Agony  
To Raise Arm
New Aasnossn wowi/in is Rs.
.igéciuo oven Hen nzcov.
v Ano rimless rANi.Ac
pains in mv right side and :inn but
gglirr since I have taken four bottles
I aulac all traces of the rheumst
gm have left ine, said Mrs George
B Clmllbell of New Aberdeen, Cape
reton Nova Scotia, a few days ago
t I have certainly known what nur
firing means for during the past two
years I have been troubled with rl eu
_ tlsm. indigestion and nervousness,
iontinued Mrs Campbell The muse
les all through my right side were
drawn up and I had dull aching pains
in my side and arm that nevel left
U19. and at times they were so had I
thought they would drive me wild and
if I tried to raise.1ny arm above my
hond I would be ln agony The rheulna
tism seemed to trouble me worse at
night when I would be lying still and
fol that reason it was almost impos-
sible for me to get any sleep Indlgcs-
tion trt ubled me so bad that it looked
like everything I ate disagreed v\it‘l
me and caused me no end of misery
after every meal My nerves were
shattered and any little noise I wasnt
expecting would completely upset mc,
and I was so miserable and weuk that
any work I riid was torture to mc.
“I ‘had tried so many different things
and got no benefit from them that I
had lost confidence in medicine unil
when n friend of nline advised nic to
but finally, as I was getting worse and l
worse all the time, I made up my mind .
to take it. And now I am certainly
glad ‘i tried for four bottle are all
'have entirely left me and I :im in line
health. l don’t have a sign of rheu-
mntism any more, my muscles' are not
drawn and I can raise my arms as
high as I please. Everything l ent.
agrees with me perfectly with no had l
effects at all, and illy nerves are ss'
steady as a clock. I am sleeping sound |
every night, feeling fine all the time
has done for me that I cannot find?
words to praise it enough."
Tanlac is sold ill Charlottetown by
Reddin Bros., in Montague by H. J.
abou. in Georgetown by Seymour C.
night, 'ln iSouris by James G. Fergu-
en and in Emerald Junction if P. F.
, FARM-
EGG SUBBTITUT ES A FRAUD R
Egg substitutes th-at are alleged to
cderal Bureau of Cheulistry have an-
Exception is made with respect to
sist of real egg in powdered form.
Real egg powder, properly made and
put up will answer most purposes of
fresh eggs just from the shell for bak-`
ing and cooking. ‘
The claim that egg substitutes will
do as well us real eggs and cost llluch
less is declared false and it is said by
experts that the cost of the sllbstitutcl
really greater even by weight thanl
real eggs. Moreover baking tests
showed that cakes made with thesel
so-called egg substitutes are iilierlor
to cakes made' with water in place of
the substitute s, otherwise using the
same recipe; are not nearly so good
;ls cakes made with milk, and in ne|
measure are comparable with cakes
llllldc with eggs. There is no dcubt,i
any the specialists that luost of tilt-sl/
products do not really resemble eggs
in baking and cooking. and further
ihey do not serve any purpose ln balk-
ing and cooking which is not equally
served by the ordinary products daily
used in the household.
PICKING THE BEST CALVES.
Your observation has taught you
some important. facts about animals
and plants. We often hear this siste-
meut--no two animals are just alike
no matter how close the resemblance.
Twoycalves may look very much the
same in general a pearance hut a lit
numerous variations which escapcfhe
notice of but a hasty glance. We
think that two wheat plants of thc
same variety are just alike, and for
all outward appearances they are.
not. He should know because that
is his business.
New these differences occurring am-
ong the individuals of any breed or
variety make up what is known\am~
.mg breeders as the law of "natural
variations." These two laws, “like
lends to produce.like," and the law of
"natural variations” among individu-
als, are the foundations stones upon
which rests the valuable work of
breeding. 'i‘hese~nstul.-ai laws must
be observed in building up and then
fnninininins it good .dairy herd- ’1.‘ll°‘
beat herd ever built up would soon rb-
vert to the original type of cow if our
breeders failed ,to reoollliw tho” two
principles in ulsctibs *bb ‘NYY ll"-
Sclection is but the -Practical apllill-
tion oi these two natural laws.
, Some oi you juniors are raising bull
calves in your club work. Of course
the wiser ones are brlngillii ull I D\ll'0'
brcd. Your chances of producillft H
bull worth something are much bet-
tgr than those who-are raising one
the records of whose snceltryare not
known. ii his ancestors have good,
strong records. the chances sro that
hc will transmit these qualities flirly'
tliy Tanlac l woudlll't do lt at ilrsti
that I have taken and all my troub‘es -
es the importance of knowing the an-
°0!U‘y or pedigrees of the calf you
are raising.
Those of you Juniors who dually go
into the stock business in any one of
its many phases should aim to be
more than just an oidinary breeder.
Set your ideals high e ougb right now
and develop into a skilled breeder.
There's 'lots more satisfaction in lt,
and money, too. for that matter. The
time is now here when every junior
should aim at this target, a pure-bred
calf or none. Let's learn the value
of pure-breds from experience as we
are growing up. All ot' our big breed-
ers today. and maybe your father is
one of them, know the. truth of this
old cowdom principle-the sire is half
the herd. Consequently they are very
particular when it comes to the selec-
tion ot' a sire. The scrub bull may be
-yes, he usually is cheaper at the
outset, but s. big expense when the
story is told. Too often, however the
story is not truthfully told by the fel-
low who uses a scrub bull. ' All be-
cause he does not keep any records
of his herd. So, of course, any Judg-
ment lle passes is liable to be guess-
work. ,
` A good dairyman wants cows that
have the capacity for producing large
quantities of milk. One having ob-
'tnined a herd of such cows his big
problem is to maintain its record by
proper selection ot’ the bull. He is
ever on the lookout for e. bull descen-
ded from a high yielding line of fe-
`males of the same breed as his. High
record cows do not spring up. They
are bred up and only the most rigid
selection can prevent reversion back
,to the original type, the one which
fltably alone run one or two bred
sows in with him to get the full hen-
efit of the crop. By changing him an
the conditions of growth in the two
lots demand and allowing one ox-_ two
lows to run with him when there is
an abundance ofgrazing he will si-
ways have better grazing than when
only a email, lot is used. Di course
if he is to have good grazing he must
have rings -{n_hls nose to prevent root-
ing. ' '
Buch a house, yard, and pasture for
the boar will save a lot of unpleasant
and risky work in caring for the hogs,
more especially when an aged boar is
kept on the farm. Besides there is no
more disgusting feature of hog raising
than to have breeding bears breaking
through fences and running about the
premised rooting up the gardens and
shrubbery and tearing up things in
general. The man who takes pride
in his work and keeps il breedings rec-
ord of his sows will not allow his
isa; free run of the premises.-W.
SCHEME FOR SUPPLVING
WATER TO THE PIT SILO
George Sinclair, of Jetmore, has a
Bood solution for the problem of set-
ting water in his pit silo when compar-
atively dry feed is uscd in filling.
His silo, as in thc case with most
pit silos, is as deep an the water un-
derflow will allow. As lt was only a
few feet from the bottom of the silo!
to water, bo dug ll small well on down l
to the water. He placed in this a|
pump cylinder with a. pipe rcacllingl
to a pump head placed on top of the!
igave but enough milk to rear bor calf
isilo. With the aid ofa pump jack and
-up to the point of self sllplloit It is il small gasoline engine he is able to
no easy matter to keep up the higbl
standard of efficiency obtained lpfl
many herds. We may, however, say-
fwlth safety that nothing short of al
pure-bred bull descended i`rom highly;
productive females should ever be us-
cd as the sire of those calves which
we expect to raise and ultimately add'
to the herd, and this is the principle
upon which our most successful breed-
ers work.-Hoard's Dalryman.
TRACTOR DISADVANTAGES FEW'
ER. '
Several hundred tractor owners ini
the Dakotas were asked these ques-A'
tions:
“What do you find to be the prlnci-,
pal advantages of the tractor fori
farm work? What are its principal.
disadvantages?" ,
The replies received have been sum-
marized, nnd here are some of the.
advantages:
Saving iinle, making it possible to
cover the desired acreage within the
proper season, is put first among the
_advantages by a. large percentage of
the farmers. Other advantages men-
tioned arc: _
Ability to do thorough work, es-
pecially' in hot weather, when horses
are at a disadvantage.
Saving in man labor, doing away
with more or less hircd labor and
enabling one man to farm a larger
acreage than he can with horses.
Economy is an advantage melltion-
ed by a. larger percentage of Dakota
farmers than of farmers in other
states where similar investigations of
the tractor have ‘been made. This is
doubtless because tho cropping sea-
son system followed ill the Dakotas
is such that the tractor can be used
to advantage for more of the farm
work than in omst other parts of the
coulltry.
The principal disadvantage of the
tractor, according to the reports made
by these farmers, is its injurious oi-
feot on moist soil.
Difficulty of operation seems to
rank next. as a disadvantage. A large
percentage of farmers emphasize it.
Ot-her disadvantages mentioned are ex-
pense of operation, undue increase in
investigation with those obtained from
engine trouble.
ln comparing the reports from this
investigation with those obtained from
tarctorspwners in curious parts of
the corn belt several years ago, it ap-
pears that less stress is laid upon the
disadvantages of the tractor in the
recent reports than in the older ones.
Quanrlsns Fon THE snssollve
soAR.
One of the investmellts the breeder
or farnler can make is a safe and
comfortable house and yard for the
breeding boar. t should be away
from the rest of the hogs but connect-
sd with the other yards with a lane
or driveway. A comfortable colony
house and a strong iron fence inclos~
ing a small yard, and a larger yard
milking altogether an acre of land will
be sufficient to give him the necessary
exercise and nff°ord good grazing when
the ground in not covered with snow.
If the the soil is good and the lot pro-
perly drained by a porous 'subsoil or
tile it will produce il variety of grass-
es and ciovers, such a combination as
will suit the needs of the hog. Alfalfa
is not well suited forthe small yard
so one must provide grasses that are.
Orchard grass, timothy and, red-toll
mixed will survive ani last for years
unless abused or rooted out. To strat
such a combination of grasses in~ the
boar pasture prepare the ground in
the spring, sow oats and peas mixed
and seed with timothy, clover. orchard
grass and rod-top mixedfoilllv-l Dari!-
The lot will he ready forigraling in
sixill weeks. Buell ai media: will come
on and furnish grazing for a long
t me.
‘Afalfa is such a. valuable crop for
gruing that it will ply onergo have a
field adioining the bol.f's ya , so that
he may have access to it when it is
ready for grsliul- lif 01° !1'°Wlh ll
too luxurlant for him to grass pro-
-nu---i--"--'-“*
GRAY HAIR
Dr. 1'rsmatn‘c Natural Hair Restora-
tive, usd as directed, is guaranteed
to restore gray hair to its natural dol-
or or money refunded. Positively not
s md noniaiuriolu Price 100
.n
pump the required amount of vvdter
nto the feed at the some time Z1-J ls'
filling the silo at a moderate coat. 
it is thought by his neighbour; that
he not only has a very efficient means
of pumping water into his ensilage,
but that he also has an unlimited sup-
ply of spirits!! water if he cares t.o
pump enough,water th.rough the fer-
mented ensilage so that it will run
llilck into the well.--Kansas Industrial
si. ,_
- Folding the Hides. .
As a rule hides are folded so tlin`.'
the hair side is out. lt is essential to f
fold in the head and neck on the body
of the hide, flesh surfaces together,
and to turn in the tail in a similar
manner. Then a narrow fold on each
side should be made by throwing back
the body edges and legs upon thc
body of the hide, flesh surfaces to-
gether, keeping the lines of the folds'
parallel. The legs sllould then bc fold-
ed back, and these lapped, with the
lliiir surfaces together, bringing thc
break of each fold near the middle
iino of the back. The side folds should
tlicn be coihplaieddiy bringing to-
gether the two breaks of the folds,
with the middle line of -the back as
the main fold, in this way making
elle long rectangular bundle. The butt
end of the folded hide shoiuld than be
thrown forward about four-fifths of
the distance to thc neck fold, where-
upon the forward portion of the bot-
tom lap should be folded back on top
of the first fold, bringing the break
of the rear fold even with -that of the
fold just made. 1
Each hide should be bundled sep-
arately and tied securely, about seven I
feet of strong cord being necessary
to tie one hide bundle. A soft ropcl
or line. at least one-fourth inch thlckl
is suitable for this purpose, altlloughi
regular hide rope is preferable. Wire;
should never be used, as it is likelyl
to damage the hide by rusting. Calf]
skins should be folded in the same;
manner as cattle hides. However,
when more than one is to be shipped,
two folded calf skins should be plnc-I
instead of tying each one separately.
A Carpet-bagger
_...___ ~
-Carpet-baggcr is a term applied to
a Parliamentary candidate who seeks
to represent a constituency with
which ho has had no previous ncon-.
nectioll, and in which he possessesl
no property except tho "carpet bag"
with which he arrives. The foregoing
deflnitioll is- ' taken- from "Montgomery
and Canlbray’s "Dictionary of Politi-
cal Phrases and Allusions." The
term was first used in the United
States during the reconstruction per-
iod following the Civil War. The
Standard Dictionary defines the term
as "a Northern man who settled in
the Southern States at the close of.
tlie Civil \Wiir (1865); commonly!
used in invidlously, so called from
reckless speculating bankers of thi-
west who iiecilmped with funds en-
trusted to them; hence. an adventur-
er."
Augustus (di-lightedly)-So your sir
ter really expected me to call tonight?
How sweet of her.
Will-ie-Yes. She said when shi
broke hor looking-glass that she fell
sure something awful was going tt
happen! .
A NEW HULLES8 OAT
(Experimental Farms Note.)
The introduction of s good, nr-w
variety of hulless oats by the I-lxperi
mental Farms Branch has not sttrscl-
ed an much attention as it should.
'Free samples of thi, variety are nov.-
belng distributed by the Dominion,
Cereslist at Ottaiwa. The stock oil
hand is not large, but as long as ii
lute samples will be gladly lent to
farmers in almost any district of Can
ada, as it is believed that this out
will be widely useful. The full name
oi the variety is Liberty, Ottawa 480.
it is derived from s cross made in
1903 between the welldniown variety
Swedish Select. and a huiiess oai,
from China. The new variety is de-
cidedl superior to the old, Chinese
sort. Yrhreshing out free from hull,
this type of ont furnishes il concentrat-
ed product of extremely high valuc-
which has only to be ground in order
to lnaks most excellent feed especi-
sllly for young pigs and chickens:
___ 5 n the principle that
7172, ~'§:;'a¥l2o=8\i‘iio.°' 'rm' emrlalh-
.i .=.ummJL  ln.. -. I A\\s.lfi&n£illn. \
d - . .
goryule in Charlottetown st Roddlr
°l'0l- .... . ... I-_-.~.i»inls¢d'l.
When carefully enough cleaned ior
5
L.-
uee ag human food, it makes meal of
surprisingly fine Quality. The Liberty
ost has very good field characters.
being rather early in ripening and
having reasonably stiff straw. The
yield (so far ss kernel is concerned)
is equal to about seven-eights of that
of Banner oats. Farmers who are ln- I
terested in the raising of hogs and d
chickens are strongly advised to give b
this new ost a trial. It has already d
proven extremely satisfactory ln some
d . '
istricts ,
C. E. BAUNDER8.
Dominion Cerenlist.
HOOFS ARE BRITTLE
I have a horse' five years old’ with
very brittle hoofs' that will not carry
shoes. What can I do for them?
This condition of your llorse‘s hoofs
is often found in diseased feet or
where the perifpole has been rasped off
-the hoof wall at shooting. For diseased
brittle feet. a hoof ointment is very
useful. Liquid -tar, beeswax honey and .
giycerine. of eatdi an ounce lanoiinel
and vaseline. timed ounces each is a
should be the result, after putting the
pulp through the puree sieve.
Scalloped Pumpkin-Peel and dice
enough pumpkin pulp to make 2%
cups. Boil in slightly salted water
until it is just besilmillg to be tender
then drain dry. Melt a little butter
n a frying pan and lightly brown the
ice, a. few at s time; place them in a i
uttered pudding dish with a cup of
ry crumbs, dust. with pepper and salt,
add a tablespoon of sugar and IA cup
of grated cheese. Pour over all 2 cups
of thin tomato sauce. dot the tcp
with tiny lumps of butter and bake.
~italian Pumpkin--Peel and slice a
quarter of a medium-sized pumpkin
and boil I-lie slices in salted water un-
til they are tender. Drain the slices and
saute them in butter. seasoning them
with salt, pepper and a little sugar.
ay the slices on a flat buttered bak-
t
than stand ln the oven long enough
o melt and lightly brown the cheese.
Pumpkin Sticks-Peel and cut the
pumpkin in sticks, as for French fried
potatoes, using a. quarter of a medium
sized pumkin. 'Boil .the sticks 10
useful preparation. The growth of the_
hoof will be stinnulnted by repeated?
mild blistering. Liquid conthsrides'
is a very useful preparation for this
purpose and 'should be rubbed into
each coronct for about three minutes. ,
The ceronet is that part of the foot'
where the hoof and hair meet. lui
order to obtain good results, it is es-_
sentlul to anoint part daily, after the
-blister has been applied with colza
oil. The blister may be repeated after i
a month.
A Pssiviluwl Fon PURE anso,
nAMs
Any sheep raiser wllo purchases al
Pure bred registered ram of any re-j
cognlzed breed recorded in the Can-7
adian National Live Stock Records'
or eligible for such registration for'
use -in his own flock, and who has notl
previously used at pure bred register:
ed ram shall be entitled to the annu-»
al’ premium of $5.00 for two consecu-
tive yours provided he will comply
with the regulations specified in Pam-
phlet No. 19 "Information Concern-
ing the Policy Regarding Pure Bred
Rams," issued by the Live Siockl
I
Ottawa. This pamphlet will be sent
ree upon application to the Publica-
Branch, Department of Agr.icuiture,|
tions Branch, Department of Agri-
culture, Ottawa. It has been decided
that the best way to prove the value
of pure bred rams is to help every
sheep raiser, who has not previously
used a pure bred rain, to use his own
flock for demonstrating the value of
this practice. Therefore the Dominion
Department of Agriculture will grant
to bona fide applicants who comply
witll the above mentioned regulations
a sum of $5.00 annually, for two years,
for each pure broil registered ram.
No individual sheep raiser shall be
permitted to receive premiums for
more that four rams. Regular forms
to be used in making applications
under this policy are io be found in
the back of Pamphlet No. 19.
i>qg__i.llui
THE POPULAR PUMPKIN
Some women think that all the
honorable pumpkin, golden king of the -
Chinese garden, grows for is to furnish 5
pie material for the multitude. All'
wrong; the pies are simply an rn-
cldent, as any good pumpkin wouldl
testify, and Thanksgiving is not thc'
only festival that pumpkins grace. l
in China punlpkin seeds are, acre-
fully dried, then salted in the same
way that almonds are treated. Again’
the seeds are dried and peeled, after
which the are calldled in a heavy
_ Y
_th d | 1 t bu ,spiced slrup. In some instances they,” tm* Way. Take mm can of wma.
ed toge er an ted n o one ndlo. are dried, peeled, and then added to aitoes' gsllcnd onion a bay leap 3 half
cake filling.
As to the pumpkinproper, the re-l
cipes below will show some of the
many ways in which tthe pulp and rind
may be used other than ill' pie. The
recipe for a. Thanksgiving ple, of the
old colonial type, in also given, for it
is one of the first of the series. tl10\15h
it did not come over in the Mayflower,
nor was it found waiting on the shore.
Pumpkin Soup-Cui. up. peel and
seed il small pumpkin or lialf ll large
pumpkin. Boil the pulp in slightly
salted water until tender. Drain and
put through a puree sieve. Cream to-l
gether 2 tnblespoonsfuls each of butter
and flour; melt. and lightly brown in
a frying pan. Turn in the pumpkin
pulp, adding 1 quart of stock: season
to taste, best well and cook slowly 101'
l hour. Beat 2 eggs thoroughly and
:ldd to tllem s cup of cream. Stoll the
-:nup boiling. turn in the egg and
cream, stir well, and the soup is ready
to serve. About 2 cups of Dlimllklll
Gray Hair Becomes
l Dark and Beautiful
mv onanomori-is-n's ol_o l=Av.{
onirs nscivs or sac: TEA i
AND SULPHUR l
l
Almost everyone knows that Sage
Tea and Sulphur, properly compound-
od. brings back the natural color and
lustre to the hair when faded, steak-
ed or grey. Years ago the only Way
to get this mixture was to make it
fit home, which is musiry and trou-
blesome. .
Nowadays we simply ask at any
drug store for "Wyeth’s Sage and Sui-
phur Compound.' you will set s large
bottle of this famous old recipe. im-
proved by the addition oi other in-
gredients. at very little cost. Every-
body useil this preparation now. bt!-
csuse no one can l>0Sllbly toll 01111
you darkened your»hair, ss' it does it
so naturally and evenly. You dampen
a sponge or soft brush with it and
ibut ill cnse this was not done. do
i
minutes in salted.water, drain dry and
roll in mixed cinnamon and sugar
then lay them on a baking sheet and
dry in a cooling oven. A salt spoon
of powdered ginger is often added,
with a grating of orange peel. to the
sugar and spice.
Pumpkin Shortcake~Take 2 cups
of hot boiled and mashed pumpkin
pulp and add to it a generous lump of
butter. 'A cup of honey, s teaspoon
each of cinnamon and ginger, 2 beaten
eggs. 1 cup of sugar and 1 cup of
cream. Put the mixture in il double]
boiler arid 'cook gently until creamy:
'ond thick. ilave ready thc Shortcake
butter it and lay up with pumpkin
spread thickly between and on top.
Over all put cl layer of whipped crci1m_`
The shortcakc is best hot, but is also"
eaten cold.
Colonial Pumpkin Pie-Boil in
salted water pumkln io equal 3 cups
when mashed thoroughly through a
sieve. Add to it 1 cup of molasses,
a cup of brown sugar, n teaspoon of
cinnamon, $5 teaspoon of cloves,
2 teaspoons of giiler, a. generous
lump of butter, yolks of 3 eggs, a cup
of cream and, lust of ali, fold in the
stiffly beaten whites of the eggs. Line
deep pic plates with u good rich crust
and fill three-quarters full of the
pumpkin mixture. Bake slowly until
brown bllstered on top. This pie was
occasionally frosted, when baked, with
a soft boiled frosting, and the old fash-
,ion is worthy or repetition.
I Sweet Pickled Pumpkin-Peel and
.cut a small pumpkin into medium
`sllccs, then cut each slice in two or
thrcc pieces. Boil in salted water for
.10 minutes, drain and put into the
fsirup. The sirup is made of a quart-
of vinegar, 2 pounds of sugar, a cup of
Zbrown sugar, a thinly sliced lemon
iwlih seeds removed, a good-sized piece
of green ginger cut small, 6 sticks of
cinnamon, a tablespoon of cloves. s
teaspoon of ginger, a salt spoon of
,curry powder and a blade of mace.
'Boil the sirup 5 minutes, then add the
3 _ , . ' th
P
|pnmn\in (`ook evenly until e
I umpkln looks glassy at the edges,
|tne.l pour into a crock and let stand
fone week. At the end of that time.
drain od the sirup, if it seems thin,
and boil down a little; then add the
pumpkin and cook until all is cooked
through, turn back into the crock and,
when cold, cover with _a linen cloth
and the crock cover. Store in a cool
dry place.
Curried Pumpkin and Oysters-Peel
dice :ind boil inouirh pum.pkin to equal
3 cups. Drain and put a layer of
oi-si-~r-l in inc boitoiu of s. deep' bul-
tered pudding dish, cover with pump~
kin and 2 tablspoons of crumbs, dot
with lumps of butter, dust with pep-
per snd salt, and repeat until the dish
is full. Have ready the sauce. made
bud of garlic, a teaspoon of curry pow-
der mixed with a, teaspoon of fluor,
salt. pepper, two stalks of celery, a
tablespoon of sugar and a few sprays
of parsley. Boil gently until the onions
.urn r-oolrod, ihcn strain into a small
saucepan and tbickenc sllgthly; let
cool until it stops smoking and add
to the prepared dlsli. Bake for 40 mln-
nies.
START THE POULTRY RIGHT THIS
YEAR
3 The poultry yenr should begin Nov.
lst. At that tilne the old stock should
ho culled out, the cockercls divided
from the pullcts, and the pullets sel-
`s-ctcd from the flock and put into
Winter quarters. _
Don’t keep old hens. Only the bell
of those hens that :irc one and half
yours old should be kept. Most of
ihcm, with all the older ones, should
have been disposed of last Spring.
sway with them now. Even if they
were culled then, go over them again,
now and see that .nothing that will
not likely produce is retained.
Cull the early moulters. In sel-
ecting hcns that you intend to keep.do
not take those birds that are looking
clean and well feathered, but' rather
L _
ing dish and dust with grated clleese,i
“* 
p, V v`. I A `  ti ' V   ` (I I i i  Hi ,
_.\'i
appearance. The one; that
mvilltlng. they an the layers;
that have moulted llld »ll.v¢;.p
new cost of feathers ,wen not~pq'd|-
tent layers. They quit loyillgfod
00011. and had nothingto doiltntifow
feathers. This explains why-they
have their new coat before their inc"
ndustrious sisters.
Early bullets beet. Bolsa! qs Wh-
ter layers the early, w\§1l»matilNd
pullets. These should' ll olrefnlly
handled, put into their own house,
fed wall. and given evoryfepportuntty
to produce. _
Pullets that are halifrovwn. crthi
,will 'not be matured for months yet,
,should be culled out with the cooker
915. Crate fed and marketed. Such
pullets will be a bill of expense all
Winter, and should not be ,kept dn
.any excuse. »
` Crate feed surplus. No matter what
-class of birds that are culled out for
IHHFKBL it will pay to finish ‘them be-
fore killing. Even with the high
Prices of feed. one cannot afford to
market poor stuff.
Keep accounts. We suggest that
every person who wants to make 'his
|i>0ultry pay begin, at once to keep
‘track of receipts and expenditure.
i
its
l _
CARE OF BIRDS IN BREEDINQ
PENSA.
During the breeding season it is ad.
visable to pen the best birds in order
to hatch from them that the flock-may
be linproved. '
It is too often the case that hens
are taken from the range and placed in
made of biscuit dough spilt and If close pen wuhom' pr°p'” °°’“”"°°°
o make and keep them healthy, bap-
py and profitable.
There is no question but that the
hen wilicn nag tres range where she
can select her own loud an won gg
.gel proper exercise will do bet/ter w
orit
i.Pl‘0UU¢Uli§ 8555, and that the egg; are
more iertlie and tho chick, mwhdd
We Hi-l'0l1s8r than the hen which il
penned without proper conditions,
in order to supply the proper don.
ditions lor the hens. we should study
their natural habits. We know the
hens are fond of earth worms and
lhefe U0 lllally morsels of food se-
lected from fresh earth by the bone;
therefore, it is a good plan to tum
some earth over in-the pen each day
with a spade. This should be dana
each morning as the earth worms
come to thesurface each night, then
so back into the earth when the sun
comes up. Therefore, the work should
be done between daylight and sunup.
if it cannot be done at this time, some
boards- or an old door should be laid
on the ground where the digging is to
be done. This protects the worms so
U19! remain near the surface. A
space of soil three feet square turned
over each morning will furnish twang.
ty hens with fresh earth to work ii;
during the day and by moving syno-
matlcaliy about the yard it will pro-
vent the soil from becoming contamin-
ated with disease. '
Sunshine is one of nature‘s greatest
gifts but “the same sun which melts
wax will harden clay.” Although sun.
shine is of great 'value-for it ethnu.
lates the birds to greater activity and
is Nilture'a disease-destroyer yet if it
is used to excess it may do great ip-
Jury. As-ide from a sun bath, it seema
to be the i'owl's inclination to stay in
the shade during hot, aunshiny days,
and wander into the open only during
cloudy days and early and into In the
day. If the blrdsare penned. they
should be furnished plenty of shade.
if natural shade is not at hand, artf-
ficial shade should be fumished. A
good plan is to build s. platform 18
-inches or two feet from the ground.
:md if it is so it -can be removed, tllo
earth can be dugnp underneath, mat,
ing- a splendid place for the hens to
spend the hot part of the day. '
iluring wci. rainy weather, the hens
have an inclination or desire to get
up onto something out of the mud.
They will get ,on the woodpile, the
fence, a wagon, or in fact snytihing tn
be up on the ground. The platform
just mentioned makes a' splendid rest
for them. During hot. dry weather,
the hens get under the platform for
sliade, and during the wet weather
they get on top of it out of -thovlnud.
The hens appreciate all these little
things and show their sppreciaton by
the quantity and quality of eggs pro-
duced.-C. T. Patterson.
AIR BPAOE IN EGG
A freshly laid egg contains air. but
only in small amount, not enough _to
muse it to dost. AI the egg increases
evaporate through its pores and the
spoon thus left bcccmes_ filled with air.
or, in the case of the decaying egg,
gases. Wiith the decreasing weight of
the cgg. due to the less of water, and
the increasing buoyancy. due to the
replacing of this water by air or gas.
n stage is nnallyrfesched when the
egg displaces mo is than its own
weight or water and howto. All lib-
stance. even lead. will float, if its form
is such that it displaced when immers-
id more than its own weight of ht-
.\r. irc-n batleships and eggs are alilia
these that ure more or less shaggy in
in this respect. -
-r>4~wumeo»**amo~ 
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BEFORE “SAND-MAN” 005188
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Taking “Cascarels" for Liver and  _
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