fMARdH 518.1920. y. i I i D I , scuootétnn rout ‘ l-tousenota more.‘ ‘Keeping Flour Pane. Flour paste will keep indefinite- ly withour soaring if finely chop- ped cloves are added to it." Alum oh Carpet. The colors of a faded carpet can easily be revived by applying u weak solution of alum. utter ll thorough sweeping. l To Remove Tartar. Dip an orangewood stick. wound with absorbent cotton, first in . lemllll Juice and then in pumice- stone, Apply this lllly lllfllll‘ Kiwis on the teeth. For Olly Hair.’ Beat the white ofan egg as stif? as possible and rub it into hair-that is too oily. Allow this to dry and the egg will brush out like powder leaving the hair fluffy and bright. For Grease Spots. Saturate the spot wlthflturpen- tine, then place a piece of blotting DBDBr under it and another over it. Press. hard together and leave a while with a heavy weight on it. Saving the Table. A layer of waxed paper will pre- T vent. the linen from adhering to u llvlifllled table when the dishes are lllaced on it, and will also- prevent stains. Grape Juice Souffle V, cu-pful of tittflavorcd gelatin cunfttls of hot grape juice ‘ eggs . r ll l,§ cupful of sugar. ‘all Soften the gelatin in cold ivater, then dissolve in the\hot grape juice keeping in a double holler until it is altogether melted. Strain and set aside to cool. When partly cold add the stiiifly beaten whites of eggs and sugar. and pour into a mold to chill. Serverplain or with whipped cream. if desired. Grape Tapioca 5Q cupful of tapioca 3 cupfiuls of boiling water l cupful of grape juice 1A cupful of sugar .1 ablespoonful of lemon Juice 1.5 teaslpoonful of salt. Let the tapioca soak in boiling water u few hours; then cook in same water until transparent. |Mix with-ether. ingredients, tpour into e-mold and set aside to chill. Grape Juice Sauce For Puddings 1 cupful of sugar 1A cupful of twater $9 cupful of grape juice IStick of cinnamon. Boil the sugar and water with cinnamon until thick. Remove the stick of cinnamon. add grape juice and serve. A talblespoonful of or- LOSS 0F STRENGTH - THROUGH INDIGESTION THE STOMACH CAN ONLY D0 ITS WORK WHEN THE BLOOD l-S-RIOH AND RED indigestion means loss as well us suffering to litany people. Loss of strength, loss of time and loss oi money follows indigestion and dc- billty continues as long as the i.n- digestion remains. Workers suffer from indigestion because their hours are long, and often they catt- not give up protper time to meals. Then the appetite becomes fickle. digestion becomes feeble and the blood becomes inpoverlshed. ‘So the general health, suffers; laug- our, nervous troubles and often sleeplessness follows. it is well to remember that the whole system re- lies upon good blood and that good blood is impossible unless the dig- estion is 800d. _ The stomach cannot do its WOYK unless the blood is utade rich ‘and red, and so new blood alone can cure indigestion. it is for this reu- aon that a remedy like "Dr. Wil- liams Pink Pills which ntakes new. rich blood. cures indigestion nd builds up the whole sylllelll- l"? great value of Dr. Williams Pink Pills in cases of this kind is proven by the statement of Mr. it. Small, Wingham. 0nt.. will! hays? —"Tha truthfulness of my stato- ment can "be proven by scores oi my friends and lwqllllllllllllcfls- l am a glove cutter by trade and for eix long years, have at times been a great sufferer frotn complication of ills chiefly due to ihdlwflllllll- Gas would accumulate on ‘the stomach causing me 8P9“! lllilll- l would bloat up at times and almost suffocate, and often when at work would be overcome by a drow- s oppression which was aihwfll indlscrlbable. Finally l hash" the use of Dr. Williams Pink Pills. and after taking seven boxes l feel like s new man. The transforma- “on they have mlsds in me in ailm- ply remarkable. and while us n! "m" .1 “ment thirteen pounds in weight. l may add that i began thc use of Dr. Williams Pink Pills as a result of "what they llld l" ll niece. who underwent a crllllllll "ll" oration. and Willi dill lllll $3M“ h? strength until the startednllallil :05 bills. in her case they ill Y "ll d ed her health. and this encourase mg to begin their use. with. as l “".“"°‘;“.,' -.";::*-.."..:";r"y::‘:.::"-= tot-at on o ell ' " you “n get Dr. Williams Pitta: Pun through any dealer in "l; 1; d“, or by mnii st 50 cents a 0 o six daoxes for $2.50 from the Dr. ti. . 0a is. nouns" Medicine co.. Brecht/lila- institutionalotttoiltontoittoxemoateoatta vigorously to . anze or lemon juice may be used instead of cinnamon in preferred. Grape Juice Futtdlnq ‘b cupful of lbutter t1 cupful of sugar 2 988s 1 cllliful of grape juice 1A teaspooniul- of salt. Grated juice and rind of orange. Cream the ‘butter with sugar, blend with beaten yolk of eggs, Srwpe luice and orange juice, Fin- ally. loid in. lthn sliiffly ;beaten whites of eggs. Pour into pie crust cover with top and bake in a moderate oven 46 minutes. / . Grape Juice Filling for Layer Cake 2 egg whites l cupful of powdered sugar 1 cupful of grape juice 2 teaspoonfuls of gelatine 1 teaspoonful of cold water 2 tablespooufuls boiling, water. Soften the gelatine in cold water then dissolve in the boilln-g water, add other ingredients, and finally the stiiifly beaten whites of eggs. Spread on hot cake. i-—¢o>—~i- FIVE UNUSUAL WAYS TO MAKE GRAPE JUltCE DESSERTS Now that grape juice is making a permanent illuce for itself on pant- ry shelves that once kncw it not, this delicious drink nta-y be used in other ways than as a beverage lo add variety to the family’ menu. The juiceof the grape is whole- scmc not only because of its re- freshing qualities, bttt because of its tulneral content. lt can lbe used for cven the children's desserts. n its unfermented state. MAKING PORK SAUSAGE. To each titroc pounds of fresh. lean pork ntltl 1 pound of fat. As the pork usually used for sausaifhfi is the shoulder, neck and lean trim»- mings, the sausage is quite likely to be foo fat unless part of the fat is removed and used for lard- MlX the fat. and lean together in chopping Where a rotary cutter is used it is best‘ to cut the‘ meat twice, After it is cut the first time spread it out thinly and season. One ounce of pure, fine salt, one half ounce oi‘ ground mluckpepper, and one ital-i’ ounce of pure leaf sage. rubbed fine lo each four pounds of meat will suit the "taste of most people. The seasoning should be sprinkled thin- ly over the cut ment and the meat again run through-the cutter to mix the seasoning thoroughly. This method "will give a more cven mix- ing of the spices than can be ob tained by working it with the hands. For immediate use the sausage may he packed away in stone jars or crocks, to be sliced for frying. Many people stuff _it in- to casings made fro mthe small intestines of the hog. When this is done the intestines must be turn ed inside out and carefully cleaned. Mixed sausage may be made from pork and beef in almost any proportion. When three or four hogs and a beef are killed on a farm for the year's supply of meat a nice supply of sausage can be matte from the trimmings. Sausage should not contain too much fat. A good proportion is 2 pounds of lean pork. l. pound of fat pork. and 1 lb. of lean beef. Chop together ilne and season the same as pork sausage, Pack in jars", muslin bags. or casings. This is not so fat as clear pork sausage, -—_¢o>-—--- CARE OF THE DINING-ROOM The duties of a well-trained wait ress include the care of the dining- toom. All these duties should be definitely stated at the time a maid in engaged so ‘that there may be no misunderstanding afterwards. The manner of a waitress should be qulelt and uttobtrusive, ;lln(l iher dress neat and suitaible. in the morning a light cotton dress with a white apron, collar. and cufifs is a tblack dress with a small a-pron. if there is a fireplace in the dining-room it must; Ibe attended to first. the Iflre laid and the hearth brushed. The ‘floor comes next. if there is u rug, it can tbc brushed with a sweeper. a vacuum cleaner, or a vncuu-sweeper, after which the floor should be dusted with a dust mop. The room should then he dusted, the flowers or fern at- tended to. and the taiblo laid for ltrcakfast. Atfter tho meal, the dishes must be washed and put away. the cloth carefully folded if it is to ‘be re- moved; all crumbs taken from the floor and rug, and the room well- aired. lt is always important that the window shades of the house he uniformly adjusted and that the curtain hang straight. ‘Once'a week the dining-room must have a good cleaning. if the rug is small enough to be taken out. lt- should ‘be ‘beaten on the wrong side, or swept with-a stiff brush, lbut never shaken by the ends as this" is apt to cause the edged of a hrug to ifroy. The walls hnd pictures should lbs carefully wiped down each week, also the cornices and ‘wood-work. There are good long-handled soft brushes for the walls, ‘but a broom covered with asoft cloth serves very well. lt saves trouble to have on hand two or three bags made to fit the lbroom l They can. tbs ‘made of any sort of old material and can be washed regularly. . COOK SAYS. Cook says that some housewives are not as particular as they should ‘be in hanging out their washing on the line and she susseeis the follow- ing. A sheet of a tablecloth hung on the lino with the selvedge at the bottom, and especially if it is drawn tight. will stretch in the mid-die more than on the nelvedge. and the clothespins will twist the filth fiiitflltlllllbfi mint; "‘"‘ m-oa-Areimwarowu ousamsa "‘" ‘n? Dyed Chiltis Coat And ller Old Skit QHABBY _AHPAREL 3O FREISlH AND NEW Don't worry about perfect re- sults. Use "Diamond Dyes," guar- anteed to give a new, rich, fadeless color to any fabric, whether it be wool, silk. linen, cotton or mixed goodsp-dresses, blouses, stockings, skirts, children's coats, feathers, draperies, coverings. The Direction "Book-with each package tells so plainly how to dia- mond dtye over any color that you can not make a mistake. To match any material, have drugglst show you "Diamond Dye" Color Card, grain of the hems all out of shape. They should be hung with the hems down, and then tbe pulle slightly on the line to prevent their stretching in the middle. Tow- els, dusters, pillowslips, should be hung in the same‘ way, items down. Before hanging them there is an important part of the work to do. because it is a preventive of more work later, and that is the writtg- ing ont of the clothes. instead of putting such articles through the wt"inger by the ‘corn- ers of any edge that ltappctts to ho most handy. keep this rule in tnind from start to finish, “the way of the warp." Lift the article front the water lotigtitwise rnthcr than widthwisc, Take thc ends. not thc sides. in the ltands, null lift the pieces up tutti down in the watct until wt-ll rinscil, ‘Flten put ‘thc t-nd throttglt the wringet" cvi-ttly, and before luiugittg them out on the linc take twat-h piece by Ibo t-ntl anti shake ll well. CANDLESTICKS AND CANDLES Candlesticks, with their accom- panying candles, first canto into use because they were ilel-lililtl for illuminulioit, And when invontiott made thenl no lotiget" tieccssary for that purpose, housewives discarded the candles but kept the candle- stlcks‘ because they were beautiful, and the places where they had al- ways szuotl looked strangely bare Wlllll0llf. titem. So thc-y stayed. The idea of simplicity in tiecora tlou lacing adopted later on, and useless tiltjccts were swept rttth- lcssly out of ltotnes. Tile itlcu that. _“nothing can be beautiful unless it 7g useful" was‘ intoo many cases adopted without reservaiion——bu\ stontehow the candlesticks still stay- ed. They were so decorative that hiiifiewlfeilbfih want to give them up; but hearing that inflexible rule about use in mind, they simply re- stored the candles to the candle- st-icks again. At least they could be mlade to appear useful. . Those candies brought beautiful spots of color into many homes that needed just that touch of bright- ness. Sunset yellow, twilight blue, gay cerise, and shiny black candles fonnd their way into the candle- sttcks~trtid incidentally into peo- ples beituly-liovlng ltearts. But even candles" that are not burned do not lost forever. >Dust Will eventually settle on them and re- fuse to be rubbed off. and some- lllfiea they lose their luster. Either they must be burned. or some means tnust be found of restoring them-itreferabiy the latter, as they should not be wasted. Re- storing them ls possible. and the process is. simplicity itself. They can he pain-ted (with a brush or dipped) in oil paint, water color, o1 even some brands of ink. The paint should bu tested on tho bolttnn (it the candle so as‘ to be sure to get a desirable shade. in a very few moments the candles are rejuvenai. Pd. Just as good—und frequently more beautiful thdn when new, - HOW TO MANICURE YOUR OWN NAllUS lN TRUE BEAUTY WAY Many women lavish care on their hands "to keep them soft and white and pay little or no attention to ntaulcurittg their nails properly. Your hands are cottstplcuous with ‘El/QTY "love and gesture, and scout especially indicative of personal daintincss. Pretty. wcll-kcpt hands in their expressiveness and charm may ev~ en make one forget to criticise a face not lbeuutiful, ‘but the most perfect face cannot charm, if its owner displays ill-kept. unattract- ive ltands., lThe welllltepf mani- cured hand hag its own beauty re~ gardless of twhetlter the fingers are perfect in shape or the skin ideal in texture and whiteness. Absolute cleanliness is the first requisite for beautiful haiads. Af- ter cleanliness, systematic filing and shaping of the nails, togeth- er with the care of the cuticle. are necessary to their care. Polishing the nails is n tnatter of taste. A high lustre. if carried to excess, is considered thud fortn. Some important Points Sometimes there are stains on the fingers and ltands which rc- qulre something stronger than soap and water. in moat cases lemon juice will remove these stains. In some instances it may be necess- ary to apply a stronger remedy by mixing a few drops of ammonia with peroxide. which should bo used by saturating absorbent cot- ton wrapped on an orange stick with this liquid. irf your nails are tbrlttle a week- ly immersion in olive oil heated to a temperature in which cmmended. “DIAMOND DYES" MADE FADED it is possible to hold your finger tips for at least 20 minutes is highly rec- tif it isn't convenient to have a professional manicure regularly it ‘is a good plan to go to a first [class manicurlst; at least once to ‘learn exactly how to g0 atbout it. You will learn that Iyour nail file is the proper instrument for trim- ‘mlug your nails. Before using a file place both your hands in a bowl of warm water into which a few drops of tincture of benzoin and a little borax have ‘been dissolved. This water softens your skin and nails, After removing your hands from the water dry them and file each t-nil to its proper flilflllié and length. The oval nail, almond-shaped, with a. ntodiflcatloti of’ curvature govern- : t-d "by the natural shape of the fing- lers, is teonsltlercd the idcul form for flingt-t" nails, Caring for Cuticle in fiilngyour nails work from thc outer side toward the centtc and never from the centre to the corn- It-rs. because the file may strike land rougben the delicate skin, which is more prominent at the corners of your nulls. Afietg filing your nails wrap a ,smali bit oi‘ absorbent cotton ar- ound the pointed cud of "an orange stick and dip it into lctnon juice, a nail bleach or into the water in the bcnvlfGently push the swab of cotton under the free etigcs oi‘ your nail. You may also swab over the surface of your nail with a bleach lo remove any discoloration on thc inali or skill "adjacent to it. After your trails are ilcrftscily" clean wipe your finger tips dry, and smooth any rough edges Willi an citiery ltoartll iwstclt out for hang dlillifi. if any lappent" remove them with an cm- it-ry fbourtl or clip lhcnt with glntrp. uurvetl scissors. Tho cttre of your cuticle is an important part of nnuticttring. Un some hzuttis thr- culiclu bus to be cut to lkcop it in situptl, but lllliPF-N your cuticle ovcrttips thc nmon n1 tin- ‘hztsc of your ilngt-rs it is fut" ltcttet" to control its growth by inn-thing it back regularly with an orange Stick. After doing this you may then proceed to polish your nails, which (ruutpltltes the ntunictlrltig. tint CARE OF THE PLow‘ l l I Tltn sticcess or failure of a crop tinpends to an enormous extent. upon proper tillage and thc plow, the chief inrplcment of tillage, rc- quires- for ttnorc care titan it usu- nlly receives. in going nvci" a plow at the end of the SRkil-iOll, cloun off all dirt, especially oil‘ the lbright metal ipurts and at the lower ends of the handles. 'i‘igbteit up ull nuts and replace any missing ones. Go cver the metal Ipnrts in detail. Those parts that are made of chill- ed csst iron, if badly worn. will have to ‘be renewed. If they are of steel, they may be re-sharpened. See that the sharennd duouldboard are level and shim up with curd- board if they are not. if the coul- ter is a rolling coulter in addition to being sharpened, its bearings should be examined to see it‘, they need renevwiintg. Where a gauge wheel is used thc bearings should be examined, but not lubricated, if they are plain bearings. Tbc frame of the sulky or gang-plow should be examined and all nuts tightened. Levers should work easily and without lost motion. Take down the wheel bearings. clean off all grease with kerosene. if possible. make atljustments for weanrcplacc defective parts and repack with fresh grease. Disc plows should have all discs resharpened and bearings taken apart, cleaned and repackcd with grease. The wooden parts of all plows should receive a coat .of "paint. li would be well to put a coat on the metal parts with the exception of‘ those that are kept ‘bright, Those tbright parts should receive a coat of Ere-HP ill’- ter all rust has been removed. Rust must be kept off them as much as possible, because a plow will not work efficiently until, not only the rust has been removed, but tho pil- tcd surface is worn smooth again. and this nteuus- a considerable tn- crease in draft. tin storing for the winter do not let the plow rest directly on the ground.-—E. W. K- of the 1411K? Ell-ithorpe was rc- ceivotl at HilllfllX. it said that the. ship had lost hcr propcllor. a Heavy sen was washing thc ship and‘ she was tirlftiug on Silblc Is- land. tltntnetlizttc assistance was rc- if}. They Helped ller Aching Bakc MRS. ROBERT BAlRD TELLS OF DODD’S KIDNEY PILLS Belmore Lady states that she was weak and run down till she found relief in Dodd's Kidney Pills. BELMORJE, Ont.. March 12th- (Specittl.l—“l can assure you that Budd's tKitlney lPtllls- helped my aching back as none others ever did or ever will do." it is Mrs. Robert Baird a wcll known ‘and hi-ghly respected resid- ent herc who makes this statement. Site is on enthusiastic tbeliever in l)otld’s Kidney -Pills as a remedy for wcaikitnd run down women. "i was tboth "weak and run down all last suntmtlr." shc states furtlr er. “And before my ‘baby was born l used Dodd's Kidney Pills. They helped me in every way. ti also had my little boy take them and they benefitted "lrltn greatly." Women who are weak and run l down should look first to thelr_ kid- neys. No woman can he strong and healthy if her kidneys are not doing their full work of straining the im- purities out of the blood. Weak kidneys are the cause of nine-tenths of women's ills. Ask your neigh- bors if Dodd's Kidney Pills do -not make strong healthy llllllleyl- PhosphonoillasCon- quered Practically Every . Disease Bright's disease, heart troubles, hardening of the liver, diabetes, paresis, anemia, nervous delbility and scores of other dreaded malad- ies have yielded to our Phosphonol Treatment. Broken down men and women who are prematurely aged have regniticd lost vigor and vital- iiy. Ami just its cfflcatt-iotls in at"- lite. PllllSPllllNlll. TREATMENT . . . Pneumonia, typhoid fever, rite-u- tnatism, virulent blood diseases, peritonitis. etc., are treated with a remarkalbly high average of succ- ess. The nerves are made strong and you regain that lost pep. Phos- phonul is sold at all good drug stores. if you are out of reach ui' a drug store. we will mull Phosph- onul to you on receipt ct‘ price. $2.00 u tbox or 2 fur $5.00. The Scobeil llrug t‘o., St. ‘Filllliifilléii. (Int. , Sold at ifostorn" Drugstore. iilllfPtl, The Marine Dopnrtmeitf atskctl the captain of the ship if he nt-etlctl any assistance front ilali- fux. to wbicit thr latter rcplit-ti that bc rcqttircti itntttctliaic itfifllrlltllltlil On rcccipl of this tncssitgtl thc ug- ont at llnlliax nolifictl thc varlilllt-l sitippittg concerns. Nom- of‘ nturlnc and fisheries sitips t-ottld go to ltct" anslktuutt. Tho "Fllfllilfifi llnut" iilztplt-uttlro. rc- |ii)l‘li'(l by wireless that she was pmccutlittg to thc ussintttttce oi‘ the Lake Eliithorpc. At one o'clock hion day afternoon the steamer ltlaple- more reported that the was 120 tnilcs front the Lakc Elllthorpc and was tnaking ten kaoli- ABOUT FEEDS AND uv: _ STOCK m MARCH Timely items ancFFractical infor- mation to Be Put into Effect This Month 'l‘his is tho month when every- thing sltoultl be got rcutlyLfov the spring work. lf by the nuddle of April, or wbetwvet" you Eel on the iflllll. ynu have all) gQf yntii’ plow, (li-sc. ltnrrow, cultr vator, mower, and binder and other implemcitts that~ you will t'€<l\lll‘@- tflf.pfiillflflllg the land , sowing seed. cultivating crop and harvest- ing thc crop, in first-class shape, so that you can haul them out of the machine shed at a moment's notice and use them, then you ltave only yourself to barns ifat the end or the yntir your bankaccount is not as large as you 614990195- Seed grain should be prepared this ill0illll—1if it ‘is not already cleaned. That old fanning mill of yours may not be in first-class ord- or, but l‘. will surprise yotnwbat it will do in the way of cleaning @9911 if you give it a chance. Run your seed through-three or four times if necessary-shut sot clean. hflllllll- plump seed. Grain crops are too valuable these days, and help is too scarce, to waste time sowing shrunken. small seed. It‘ your seed is old l_t is a g0Otl plan to lest it for germina- lion. lf you get a low ‘percentage germination. it will heiIl llollle ll you sow, more seed llQl‘ lli-‘le- b“ cven if you do the seed that gel‘- nlinates will produce weak lllillllll. which wili give a comparatively lo\v yield. if you are carrying quite u num- ber of cattle it will probably pay you to put in an extra acreage 0f nor“ ini- siinge Silage is about the cheapest feed one can grow. At present prices for oats‘ we figure an acre of silage will produce about $195 worth of feed, Were you short of itasture last year? It’ so, it will probably pay you to plan to sow an annual pas- iurt- this ycar. (inc of the best t-nttsisis oi‘ a bushel cut-b of oats. w-licnt. and lturlcy. and seven pottnds of rcd cover seed por acre. This, tnorctivtk. is an excellent way of getting a good catch of red clover. The following year you can get a crop of clover hay. (‘lover seed is expensive, but so is feed. and cloverhay and corn silage are about. the cheapest feeds you can feed. lt‘ you arc likciy to he short of hny, why not try millet’! Mills‘. should hc sown about the first week lu Juno. We do not recent» ntend to feed it exclusively, as ll is npt lo cause digestive troubles, but fed with other roughage it will help. mgm The work horses‘ should be got into shape for the season's work. idle horses should have been re- er, but now that the be increased. so that. they will be starts. it. out giving more exercise, simply courting trouble. if horses are properly should rs and "soft" k starts in eantest . s‘ore when thc w it is nothing short of criminal gnlarly exercised during tho wint- season's work is at hand "the exorcise should able to stand the pace when work As more work is given thc grain ration should be increased. but it is not wise to feed more grain with- This is looked after during March there will be comparatively little trouble with horses to *'*l"l'lll*lll.'lll'lltlllltfllllllllfiliflvQuestionnaire nauseous unannounced“noattnarnstostesteutenoun fl MAGAZINE GUARD AN K.I'*$*W¥‘U¥N*$Qfiflfi*g*g*g*g*Q** . ' " ‘r **Q¥Q¥I¥$ h} ' . - eaxaswxenenssumnnnusenns- keep a. horse shut up all winter and then take him out and expect h-hn to do a day's work without any preliminary hardening. if the colts have been handed frequently and are already halter- broken there should be compara- tively little troube in breaking them in. The breaking "in, bow- eyel‘. should be done nowuand not done when he is" hitched up to the plow. - To break a colt in when bc is ltilobed up to a plow or disc is ‘trying both on title's temper and on the colt. A good plan is to bllclt llll u cult to a Waggon with an older. horse. ' t Brood mares should be liltcrally: fcd and regularly exercised. lnt exercising, however, care must be} taken that there is‘ no danger 0f straintltng or falling. A few weeks Drevious to the time the mare is elliiectctl to foal, she should be put' in a box stall which has been' thoroughzy cleaned out and disin- fected. The perod of gestation of.‘ the mare is about 337 Pays. As the. (lily ot‘ fouling approaches the mare! should be watched so tltatat-tsisq tattce can be given it required. l l (‘ows in call’ should be liberally: lPll*"llll-“- llllplies to dairy cows‘ and heifer-n Ila well as to hcef cattle The pcrotl of gestation of cit-tic is. the rail‘ is extracted it is a good plun to retlticc the ration slightly.’ anti ft-rtl on laxitllvo food, such as; oil cakc and bran. Sudden z-lntttgos in thc ration even at ibis llmcl should hc avoided. ‘ li‘ thc vow is constipated and that‘ manurn r: ltard and dry, it is good. lirat-llt-t- to lzlvc 1t laxative illi'.i|ll"-‘ inc, su-"lt as one and onc-ltaifj ilountls oi‘ liipsnnt stilts and one. outtco of ginger. After calving the; cow or heifer should be given at warm tlrltllt and left alone for' twelve hours. She should he fed light ly-warm ntasltea, tpreferably--- for the ncxt four or five tlays, and‘ her ration then gradually increased until about two weeks after calving she is getting a full ration, The calf should be allowed tn suck the cow for the first few days ——until the milk becomes normal. For thc first few weeks the whole tniik should he fed, but after this skim milk may be substituted. (‘alvcs often suffer frotn scours. and other troubles caused by im- propt-r feeding. 'l‘ltes'e troubles can be avoided it‘ thc milk is fed witrtn—zts near blood temperature as posslltle-dtntl if the pulls and troughs atria-kept clean (flcnnlinoss and warm milk are two of the secrets of successful calf feeding. if white scours occur a good remedy is to give in the milk half an ounce of formalin, in twelve ounces of water, PUTTING THE OALVES ON HAY AND GRAIN RATlON- Work has been done recently at the Missouri College of Agriculture to determine the earliest age at which calves can be taken ofi’ skim- ntilk and sii-ll continue to make normal gains. The general plan has been to wean one group of calves at five months, another at four months, another at three months, and a fourth group at two months. Both bcforc and after wean ing the calves were weighed and measured every ten days and the weights and measurements compar- ed with normal weights and meal‘- urements for the breed. Success hits been attained by weaning both Jersey and l-iolstcin-Frieslait calves at five months, at font" ntonths‘. flfltl at three ntonths, and practically normal gains were secured in al- most every case when the calves were taken off a skim~milk ration when 60 days old. The plan has been to give the calves a good ra- tion of skint-hulk with some hay and grain as soon as possible. For the firs: two weeks after birth a small calf such as a Jersey should ration of whole mlilk to one of skim- dally, fed in two or three feeds. A large calf such as u Holstein may be given l0 or l2 pounds daily. When thc calf is two weeks old it can he gratiuully changed from a ration of whole milk to noe of skint- milk by stiltstittltltig all equal u- monnt of skim-lilllk for cach por- tion of whole milk removed. A coin- pleie substitution c‘dn be secured in s, week or ‘ten days, when a mo diumsized calf should be receiving about 12 pounds of milk daily. From this time until the calf is two titontlts old it should receive from 12 to i5 pounds of skim-ntilk daily. During this period the calf must, be laugh". lo eat hay and grain. The calves on experiment were fed lib- crally until 55 o r 60 days old, nl which time they were taking an av. eragc of one pound of grain daily. The nmount of sklm-tnllk was then reduced a half and the amount of gratin anti hay somewhat increased. A week or ten days‘ later the rest of thc skim-milk was withheld pro vided thc calves were doing well. ~Breetlers' Gazette. RAISING SUPP-LIES FOR FARM TABLE What many city business coh- cerns look to for a successful sea- son is free buying by the farmers, and, in general, such business re- sults to the benefit of both parties However, there is no line of sup- plies that the farmer can hardly be asked to take an interest in. so far ns the dealers chances of providing the same are concerned Although the farmer can. at a pinch grow his entire feed supply, there is economy these days in securing such important items as flour. manufactured grain products, epic ;t"aised, the practice of keeping n 233 flay“. and a few days before of vurit-tyund a continuous supply spot, but, unfortunately in many cases, oi‘ a few heads of ietucc, some rad- rctnaittder of the season the crops planted or sown bud to light it out home vegetable garden and fruit plantation it. is necessary to plan thc amount and lay ont to be devoted garden seeds makes it necessary to buy closely as regards quantity farm a matter worth considerable the tree fruits half n dozen of which es, from the regular idesler, in these commodities. Securing the meat supply nor the ‘farm table. though there are very few farms on which it would not pay better to produce the supply of poultry and eggs than to buy them. The one line of food supplies for which the tamer should ‘be independent of the dealer is that of fruits and vegetables, the possible exception PXlBllllB in the case of citrus fruits and the ‘few tender varieties that cannot be Brown on the average Canadian farm. Owing partly to help shortage and partly to the fact that high prices for special farm products made it possible to purchase what would the side lines to general fat" ming citeaper titan they could be kitchen garden was dropped by many farmers durin g the war per- iod and dependence for supplies for the farm home table Wag placed upon the grocery store rather than on the home garden, pantry and (tellar. However ._ it has lbeen found by this time that specialized farm- ing -will not bring in sufficient re- turns to overcome the high cost of living where foddstuffs are con- cerned, and the return to the prac- tics of the good old days is con- templated ‘by many. ’l‘here are oth- ers who are considering the grow- ing of their own food supply as n means of solving the living prdb- lem, i'or the first time. The secret of satisfaction in the crop of the home garden is plenty of products throughout as long a season as possible. Most farms in the older sections have a garden tutti tnost of them have n vegetable gartictn-itt lhc-iSpring—— thc effort died with the production isbcs and other early crops. for the tit-aided. with such weeds as might occur, with tho result. that the final yield of worth-while tnaterial was not sufficient to pay for the time spent in planting tnuclrless the amount n1‘ ground occupied. For ultimate Success with the the space to the project and very carefully as regards quai- ity, while increased land values makes the saving of space on the attention. |Where vegetables and small fruits are grown as a com- mercial undertaking, much of the supply for the farm homes can be secured from the regular plantat- ion. but there are almost always certain fruits and vegetaibles other than those included in the com- mercial plantations that are need- ed in smaller quantity to provide variety in the farm home menu. Except in the regular fruit sec- tions, where they are grown for sale. too many of the small fruits have no place in the farmers’ gar- den. Even straw-berries of which some or other variety is suited to almost any locality. are not grown in many cases, and more often than not, raspberries, currents and goosebernles are missing. As for would succeedyin most sections, on- ly the apple is generally grown, and even this species is becoming more rare on the average farm. When nothing in the way of a home fruit garden exists. the farm owber mlitght well. ‘(consider the planting of at least an acre of tree and small fruits, with the main idea of supplying the home table. The spaces in the tree rows could he filled with bush and cane fruits and the rows inter-planted with strawberries and vegetables each your until such time as the tops of the trees begin to crowd the Space. in an acre planted up to the outside llniit it would be possible have eight apple trees set 35 feet square; with six pear trees as fill- ers; two trees each of plums and cherries. set on the outside edge and 25 feet apart -in the row. This would fill awapace 90x50, or a little less, where the acre so far as stand ard trees are concerned. The space between the alpple. pear and plum cherry" rows (20 x 90) twould be suf- ficient for a useful strawtberry plan tation, and the space between the two apple rows (30x90) would make n fair sized vegetable gard- en. The other small fruits currants and raspberries would fill in in the tree rows. tin the second year part of the vegetables land could be used for strawberries and from then on the vegetatbles could be planted in a different strip each year by keeping the different strawberry plantations for .two years each. This could he continu- t-d. with the space lessening each year for about seven years, by which time the cntlre acre would have to be given over to the stand arti trees. WHEN BABY ll CROSS Mothers. when your lbaby is cross—wben be cries a great deal and no amount of nttention or pet- ting cheers him-something is the matter. it ls not. the nature of lit- tle ones to be cross and peevlsh— the well child is a happy child. Give him ‘a dose of 'Betby's Own Tab- lets and he will-soon be well again, The Taiblets are a mild but thor- ough laxative lwhlich regulate the bowels and stomach; banish con- stipation and‘ indigestion; break up colds ‘and simple fevers and relieve the other minor ills of lit- tle ones. Concerning them Mrs. Oscar Bedard Ste., Sophie, Qne,. wrltesz-“Babys Own Tablets are an excellent ‘remedy for constipetio They relieved my little one when nothing else would and l can strongly recommend them to alt mothers." The Tablets are gold by medicine dealers or by mail st 15 cents a thox from The Dr. Wil- l(l)sms Medicine Co., Brockville, lit. was applied with wonderful "eflec and out-ofdate. Nowadays, by a ing at any drug store mt- e bott I 0f "Wyetbs Sage lclllllilound." you win get this tam nus old preparation. improved b the addition of other ingrodign which can be depended upon to i- store natural color and beauty to the hair. ' ' says it darken, the hair so natur- allly and‘ eveniiy that nobody can" tell it has "been applied. You 51m. 01y dampen a sponge or soft bras" with it and dratw tlhis through you . hair. taking one strand ant a time. By morning the gray hair disa pea dark and gios more science h s contrllbuted wo saving machine . engine has bee gree of perfecti n that makes it» accomplishment f numerous o DON'T OTAV GRAY OLD-TIMI RIQSPI ANYBODY CAN AP . The use of sage nnd saint. restoring faded. any heir‘ id natural color dates bask to mother’, time. ~Bhe used it to k her hair beautifully-dark, g! - and aotractive. Whenever her ltd took on that dull faded or streak illipearance, this simple mixtu But brewing at hotneis mus and Sulphn n A well-known downtown drugglst rs fter another applic" Norma, i becomes beautifully said: _ a. if an angel come; as . e say l’rn tnot in."—-—Bo' RAiSE 8A EABLE HORSE_ ‘During the p st twenty years i derfully to the fflciency of lB/DO The convbusti brought to a d preferaible sourc of power for til ations for which the horse alo V was fornterly use . ile. auto truck a d farm trsoto have been found ery efficient e0 g ryingo . ‘ - Howe r, time has demonstra that for many occupations such farming, lumbering and mining a form of mechanical o." not entirely snbstltutémxtgeq-Tio‘ " and in recent years a great scat-b -“ of good horses has develwed. fact it is impossible to supply th present demand for heavy ' and good road horses in this pro ince. and man-y of. our Marl n Province customers are importi tfrom Ontario in large quantitiesi -"_ supply the demand. tWe in Prince Edward Island c6 tinue to breed and raise quit considerable numlber of foals, es mated to be about 4,000 yearly, l: t the quality unfortunately is not - the class that the best market quires and for which good may be secured. We continue use en-tirely too many scrub mongrel sires, in many instnn‘ culls of their kind with little Commend them. and others qf _ great mixed general purpose sta that may be send, hardy lndi . lllll Whilst? get may be very su able for ordinary farm purpo . and make good horses for any cls lll" llsht work, "but much bet‘ prices may be obtained for hop: dratft animals in breeding "l9" Wllll common dams we Bel Plenty undersized ones to F any call there Ina-y be for tli without "breeding Dtiffpogelv for g class and it would be well r- Ply man who anticipates b 1 ' the coming season to considp qyh the mature value of the 0gp;- will be. A pure bred draft stulli 01 800d weight and condoms“ should ‘be selected. Dealers also find n gi-gat 5c ity of good drivers. in fact, in o lllllllQYlCQ $350 was paid by a ll from Queihec during uhmi week in Charlottetown for a ' ' lb. roadster. s good mam“ n-ice gaited animal without, llfelltel‘ speed than a good roa should possess. This man h » ed Toronto in search or 9, , horse before coming here, wit goes to show that driving w. are very scarce, and in our n‘ ern climate, at least, good“ will always bring a paying pi-l We should use the ‘best gig] Standard Bred Stallions. '1‘ animals. bred, raised and tn] for generations for racing pit‘ es are athletes of the equine‘ and will transmit their dualitie speed and, endurance to their spring. _ Our importations have in lid too many undersized anim . recent years. but we have ‘ ~ good sized horses of this gait; and theirget are prominent‘ ~ tiers at our country 9nd p viii shows. To stimulate the ~...ti 0i the most valuable classy: .17 es to this Province, and lifting‘ the notice of the publleth desirable class o! sir-strap: get. and to assist in their -- tlon and sale, the Dupe Agriculture he‘ demise. Horse Show sad An t, the Agricultural Bot -‘ IOt-teivwh. on March 17th» 'l‘be prise lists are noilt trlbutted, This is an show that has no d i i t show features. and n d" ion fee is very .. . .- eraiion or the - prominent citiseng o! '- is solicited in 0rd making this show s