\ Put hard, dry lemons in it pan of*
`~  __ '__ ' 3.   .‘.`r“>-;'.»   _ ..  . _ - _ - _ _  '.;,.l-_.L  _ i~'_'_.\ »-   ” ou. _.f'v-"-- »~ '»-'= . V- 1:* ,.»“., ‘.»“ »   t ' <-Li "‘“~;l€l»'-"'_‘ "i-""‘ _f » _ '~"f~'  "` ‘».__¥'~ _ _._
_ _ , ,.,‘__ .V ,-_ -wi. ,, , ,_,_ , . _ ,_ _, ._ ., L ,_ _ .__,,,,. _ , ,».»... __ __, ._ is ,». , . .yi . ,, _ _ ,. . - _»:_i.__ _.__ M ,_,_,. ., , .___ _-vi ~,____ _. _...L_ ,.,,,. __ _ f  _ _,____,,..,_»,___ _
_ . _-,_--»_,.n_ _.___  __,.~-;_‘_'l,--; Jig... io,--i _ . - _,‘ri_»-  ,»_  *__* _,_-1;” l_._.,,_ ‘, . -.  ';_i'-_»__,_-.,__  _:._‘i'<.__ _;~.v,   j.q;____   ,.  .N - _,___-_,  _,'_,»,-_,,(_._ -- _ _ ,_,_,_5,,_»__\,__.,._(____ ,___ ._ __   _~ >,l, __. .,,;;,_,» _,__  ,__-._ __  if __ »-) _»g_  _ _ ._-. _,___ ___.___,»_.,._ _ ___ _ - , _ _ _ _ _ ,___ __ ,___ _ _ ,_ . __ __
-PL? »“1?l’+'~ 1-in`."`M:A""t'§ifi1"i”:-_»-‘1;!‘i.'E'é*r;_rv?7f"`l"§‘<_‘.`\l;-fi’ 5.3’ “_», 'T3-i""`i";`»" i'~lt_ "ti "5 , >» ff: 12. "l";<--iw 1'- ‘."»":i. ,"~.‘»»'5“7s`.'-;" i“'s` il -"- 'i _-°""~‘1‘» 9 ' ~ ' "-i<"'-  ' .- . I ' " - ' - ‘ ‘~ i  »‘ - ' ' " ¥"~`_' "’ ‘I i 2 `=`  ' ’- '_ H’ .','-~ ‘ ' f t ' 1 ‘ ‘- ~ _'_="-'gh :' "1"‘l» ,» .
'-_; f J _-_ ~~. ___~. _ _ ,_ ~_ _ _ _ ._  ,_ __,-_.,-_.,,_._.~~..$   _        . ._ _ » _...»,,_._»__.-.._,,_.,_____,_.¢ ._ , _ _ ,_ _  
~ - V ‘ . ;' fi. ' ' .i .-
- \ _ _
.
_ _ MM" ».'  _  ._ rs--r.  -  "
__ ..._ _.__ ._ _.- -= 1- ... ._
§i°P5‘-’¥93“F 2°' 1919- -  -.~.'.~~ -ff f~ -    ._ __ __ _ THE q;1ARI._q;.l‘TETowN cU_h_nDIé13`_i._  .~    _ “ _ _ "glen Ni,r~11ii,
_ _ "I '_'  Elini, 'fa
_ ` __ .. ,__ .` _ '-
I
 as s ;AoAzii\iE _,_-ouasoiaio   
S°“‘?9L.§§.D llllil
'_ Hopssi-ioLn N01-as
When stitching a long seam on the
machine, use wire clips to hold the
edges together.
Many .planked dishes can be prepar-
.ed with the vegetables on the plank,
thus saving dishes.
. Scratcbed and worn pearl buttons
can be renovated with help of buuer
and manicure powder. " c‘ 1 ~
Oantaloupe salad is made of balls
of ripe cantaloulle. served on lettuce
leaves with French dressing.
When -poaching eggs, set the water
in motion_ before dropping eggs. They
will he round in shape.
It ls a good idea to have a _picnic
meal every now and then-just to get
rid of the weariness of dishes.
Instead of buying evergreen to set
-out in the garden, see if you can-
not dig up some wild native varitie|_
Save old nail brushes to clean white
shoes with. They are much more satis-
factory than larger brushes.
_If candles -are too large for holders,
immerse a moment in hot water till
softened and fit finmly in holders.
When using oven gas to warm sum-
mer brealrfast foods, do an extra plate-
ful and keep crisp in u covered jar.
A length of white oilcloth spread
on the bed can be used instead of a
cutting table.
A large cork, first rubbed on the
scoring cake and then the knives,
cleans them well. '
An excellent, hearty salad is made
with cottage cheese, tomatoes, eggs
olives and lettuce. ' - '_ ' ‘ '
Never sew at a sewing machine
.with the light facing you. Let it
come from the left.
_ _ _
Pruues stuffed with cream cheese an
served on lettuce leaves are another
good salad.
hot water for two hours. Keep at an
even temperature.
on |.v Must-i»noo_wi_s _
The mushroom 'ls a :_ungus plant, in
_gen_Bl`R| ‘being tasteless but capable of
a`bsol"i1i_1i‘{`1ffafly.flavors, and so much
liked by many individuals. Unfortun-
ately there are many varities of this
plant, s large.number being poisonous.
the poisonous ones in many cases so
near -y vesdlnbling--the edible ones as.to.
cause much trouble even to those who
have made a study of fungi in general
So frequent have cases of poisnoning
been that .some years ago a Harvard
University authority gave out the fol-_
lowing statement regarding poisonous
varieties:
(1)‘,Ali 'mushrooms in the unex-
panded state ,all those _in which the
flesh has begun to decay even but
slightly- (2) Those -ha.ving..a. stock
with swollen base surrounded by a
sac-like "envelope, 'especially if the
gills be white. (3) Those having a
milky juice, .unless the milk be red-
dish. (45) Those in which the cap is
thin In proportion--to the gills. 0-UU
in which the gills are nearly _;ill(_<_>)i
equal l t _and tbr ht‘ colors _L
Ai1'tup21i»l§rliig “furigt in. which the
flesh changes color when cut or
broken; oriw-here the mouths of the
tubes`are reddish. (ii) Generally those
which have a sort of spider web or
fiocculent ring round the uDD9\‘ IIB"-
of the stalk. All- the varlties thus
described are to be avoided as poison-
ous or lbonbttul. Some -authorities
state that all uncooked__mushroo$s
are in some _mens re -po sono . 9
julcorof m`§ny.1h`a\i|1ng been frigid to
 i>liNillt’“_i_iii_i§UMlil_s_iis_ _
May be Driven 'Out of the System by_~
Enriching the Blo°d '
-in the days of our fathers and srnnd-
fathers rheumatism was thought to he;
the unavoidable penalty of m,ddle life
and ol_d.a s. Almost every sledrly P?"
son had rbeumatism, as well as many
young people. Medical science did not-
d g ' e-dinnot know
“R t° tgfioiiilitno mood. it was
&agg`h'i'»tiia “rhoumatism was the
mere effect of expponrp to cold and-
damp, and it was treated with ‘lini-
mentg end not applications. which
sointtlmed.-gave = temporary ’r8llell»~ but
did not, cpm the ir ble. In more dlyl
there were thousa?i%°_:" of V 12l°\)m§ti¢
orippiss. Nowmoui melon e under-
ot -: ' ' , l ea, _ l
".2"i'.i°i»li?'xfir°’-*isaiif$iii\”si=3d. livin
red blood any man or woman ofimfi
its can defy rheumatism can be culd
by iriniof the poison :Inglis bl°°d
which causes it. There-b f-many el-
derly people who have never felt _l
twings of rheumatism and many who
have conquered it by slnlilb' keepin!
their 1.i6o,t“rioii'smi ours- The bl°'°¢
multi . band enriching Qualities of
Dr. *Igloo Pink Pills is tiocoinint
every ‘ mo eavidelytinowll. #MIK
is the more gotnorol uso of time villa
that has rob rheumstism' of-its'ter-
rors. At thehielt slln of D00? m°°d»
which is showh_by__loss gfdfnreiylgi-
~a tatin ulsnan m§_»,
gro%dt“Zaiir»%if airiifnit the further
ravsgep of disease by takins Dfl WU'
ii:nll"=__i_’,uik'“PI s. " '!‘hey'l_\sve cured
1 " or pie-ilrouklve the
q mr if-in tw will p°i. lll»,rii»<ll.\ll_
y_o .  _ - -_ ,_ _ _

t~:~vita-cfm 
be injurious to rabbits in test cases.
In some mushroomsgtbere occurs a
substance called muscorin, which is
one of the most, virulent substances
known to science. ayptoms of 'pois-
0l1|l18 occurring after the absorption
of only one-sixtieth of s. grain, these
bein! 810W Pulse, s'pasm of the eye
muscles, contraction of the pupil,
and intensely 'violent spasms in the
digestive tract. Atropine is the phy-
siological antidote. In all cases of
mushroom poisoning, the immediate
treatment _ia to produce full vomiting.
Since almost every variety of mush-
rooms dounu in the United -States is
found lu Canada, and since no doubt
there have been frequent cases of
poisoning in this country, it might
be a wise thing for the -Commission of
Conservation to publish a pamphlet on
the subject of this fungus in order to
carefully differentiate between the
edible and the dangerous' varities.
A GIANT SPIDER _
What would you think of a great
black spider, so large that when his
great hairy legs are stretched out -he
covers a place as large as your
hand? "Tarantula" is the, name of
this ugly, interesting spider. The
female tarantula digs a round hole in
the hard ground with her long black
fangs. Then she spins a soft round
sac to cover her eggs. If we Ury to
take the .sac from -her home she will
run up and .sieve it, pulling with all
her strength. Then when the little
tarantalus hatch, the hole will be
swarming with the little black spid-
ers, tiny copies of their great fierce
mother.
Every night when you are sufc in
your -bed these spider mothers go
out to hunt for supper. What do
you suppose they find to eat? A
spider mother will walk around un-
til she nails s fine. fat inlcy bus-
Then she holds him securely with
her strong black fangs and carries
him home. Mother tarantula pre-
fers to eat at home; we can find the
shells ,of the -‘bugs ‘she :has eaten
about the mouth of her home. _
""Both the mother and the father
tarantula are very‘, very poisonous,
but if we let them alone they will
not harm us. We are not apt to
get bitten, because when we are
'wide awake in the daytime these
mother turantulas are fast asleep
in he snug home in the earth,
and these homes are in the South-
land.
" Wlienmother tarantulas is at home
she spins a nice soft web across the
mouth of her home. I -supposethie
means in tarantula language, "Keep
Out!"
THE OLD GAIRDENER SAYS
That many people liave found steam-
ing sweet corn preferable to b.0ilinE
it in the old-fashi-ones wuy_ If you try
this plan, though, d0ll’l f0l'El-it U15*
about twice as much time is required.
which means twenty five minutes over
a. good fire. There is only one way £0
have sweet corn at its best, and that
is to grow it yourself, for it loses 50
per cent of _its sugar content after it
has been picked. 0-f course if YOU
pink it and let it lie around for a day
' ` ill b'e no better than that
"or sd it`w '
whigh you would _buy in the market.
_________-_-_-1
'cuns Fon 1'HRus_H AND WORMS
1 have a horse that is suffering
from hoof disease. The hoof around
me cleft or the fros is filled with
matterthat has a disagreeable 0d°"-
-What is the best cure for worms in
horse? " ' _ ' 9
l'l‘h_e proof of your horse is affected
with thrash. It is caused by sllllldills
in water annflith. such as Wei ‘VFW
and stable refuse; frost, bite or ne8'
lect of systematic cleaning of the
hoof of all mud or baked dlrl-i. PIHCG
the horse in a clean stable with a
dry floor, well littered. The seat of
the disease foot should be cleaned, the
excessive growth removed, and_ c_hl¢_1£
mei. applied as follows. Calolllez B
an ounce; sweet oil two ounces, mi!
and spread on a piece of lint or oak'
_um and insert in the cleft _of the fl'0S.
`an`d'o`ver the other diseased Darts-
For intestinal wounds use c vermi-
fugo made as follows: Oil of turpen-
tine, two ounces; oil of male-ferll, QM
fdrichmr iinseed oil. hillf 0 -Pint- ?“’°
M; ____a pq;-gg,an_¢i on an empty B °T
 Repeat the dose after a wee .
followed- with a drachm of powdered
sulphate of iron in the feed-
For-, thread worms the treatment
should be by iniectlons up the rectum-
made of oil or tufllellilne, I-W0
omrhms; 'iinseoa oil, one pint- Use
every morning for a week. _
.___--1--1-_
_ usmon APPLE-i=.i|.|.sD “KE
Cream one-fourtb' c'upful`of butter
‘hd 35,1-one crfpful of sugi_1r_i!rn_den_-
ally, while beating c0llsllll\t Y. W
mixture is very creamy “dd ""° W5:
-wg” 'Moten '-and one-half cupful o
m|“¢_ Ml; and sift one Ind twi-
thirds sppfule of .flour with _two 13;,-
°m,.hgi| iesspoonfuis of bak nz D_
ldei- and then add; this to theflrst m x-
-wiios -baked ,cut oaks in halvf
and put to get'her_ with lemon appe
filling. i - ~' -' ‘ '
_ _\_gp4oN_A~PPLe |=|_i.i.|Ne
. Put three-rom-ima. ourlul of '"5"
l mon uice ll _
vehtbiheiae est; Sliiilflf '\’°°°°°' ° f°"
. FUDGE ALWAY6 POPULAR
Deeilite the fact that fulge recipes
haveappeared in these columns from
"|110 10 lime. requests for them are
still coming in. So we repeat some
that -have been published before. But;
among the following there are several
brand new ideas for delicious home-
made sweets.
Chop Suoy Fudge.
Four cupfuls sugar, two cupfuls
milk, a square of chocolate, butter the
size of a walnut. Boil slowly until mix-
ture thickens and will form a hard
ball when dropped in a glass of cold
WH¢9l'~ Then take off stove and -add a.
teasnoonfui or vanilla. Boot until fuu-
Ee is almost ready to pour in pen
and then add a cnpful of chopped nuts
dates and figs. Pour into buttered pan
and let harden in* cool place.
Sour Milk Fudge.
Two cups of sugar, three tablespo-
onfule of cocoa or choclate, one tab-
lespoonful of butter, a pinch of salt,
one-.half cupful cold water one hour.
Slloonful of vanilla. Mix sour milk
with sugar. then cocoa or chocolate
and the pinch of salt. Boil until it
forms a ball in water. Just before tak-
ing from the stove add the one tea-
spoonful of butter, one teasivoonful of
vanilla and beat until it is creamy.
Pour into warm buttered pan, when
cool mark into squares,
Turkinsh Delight.
'One ounce of gelatine. dissolve with
one-holf cupful cold water one hour.
Take two cupfuls of sugar, one-bali!
cupful of cold water, put on stove to
boil, stir until it reaches the boiling
point, then add soakedgelatine and
boil moderately for twenty minutes.
Flavor with grated rind and juice of
One lemon and one tablespoonful of
wine or vanilla. Wet o, pan with cold
water and pour the mixture to the
depth of an inch. When cold cut in
square-s, roll in confectioner’s sugar.
A few chopped nuts added are good.
Choice Chocolate Fudge.
Two cupfuls white sugar, three.
f°“l`UlS Cllllful milk, butter size of an
682. two _heaping teaspoonfuls cocoa,
one teaspoonful vanilla, white of one
egg beaten stiff, one cupful of cut nuts
(any kind.) _
Directions-Cream sugar and "milk,
when beaten add butter, stir, and
when it starts to boil add cocoa, stir-
ring until it is thoroughly mixe(1_ Re.
move from fire when a litt.le_ of the
mixture dropped in cold water will
form a_ soft_ ball. Add vanilla and beat
hard until it thickens but not so that
l_t sugars; add the stlifly beaten. egg
white blend into the fudge quickly;
add nuts and turn quickly into butter.
ed tins.
Turkish Paste With French Fruit
fI`_hree level tablespoonfuls of gelat-
lne. one-half cupful of cold water two
cupfuls of sugar, two-thirds cupful of
cold water, one tablespoonful of cin-
namon, two squares of chocolate, one
teaspoonful of vanilla, one cupful of
candied fruit (cherries. citron, &c.)
chopped fine. Let the geiatine stand
in the half cupful of water until it has
taken up all the water. Stir the sugar
and two-thirds cupful of water over
the fire until the sugar is dissolved
and the syrup is- boiling, then add the
gelatine and let it cook for twenty
minutes; add the cinnamon and choc-
olnte, melted over hot water, and
when beaten together add vanilla and
fruit; let the mixture stand in a cool
place for a time, then when it thick-
ens a little turn into an uniblttered
pan and set aside until the next day.
-To unmold. separate the pasta from
the pan at the edge with a sharp poin-
ted knife, sift confectioner’s sugar
over the top and then with the tips of
the fingers pull the paste from the
pan to a board dreged with cofection-
er’s sugar, cut it into small strips and
then into squares. Roll each square in
confectioner"s sugar. In cutting be
careful to keep sugar between the
knife and the paste.
.l.._i__
Etiquette.
Fashions in etiquette are unaccoun-
table and fortuitous. So the assistant
editor'of Punch, A. A. Milne, finds.
“It is the fashion,” he says, “-to be
late for dinner, but punctual for lunch
What the perfect gentleman does
when he accepts an invitation for
breakfast I do not know, Possibly he
has to be early. But for lunch the
guests _should arrive at the very stro-
ke of the -appointed hour." Mr. Milne
describes his predicament when, by
allowing himself time to be pushed
oil' the first half-dozen omnibuses but
actually succeeding in boarding the
first one, he arrived at bis destinat-
ion forty minutes thead of time. I-ie
killed the f_ori»y minutes, then enter-
ed his host’s house as the clock was
striking one-thirty. “Then I rememb-
ered," he-concludes, in' the British
-humoristhi best vein, “it was 'lines-
days lunch which was to be at one
thirty. 'l‘oday's was at_'one o’clock_"
~ A njmven Fon caiu/ina.
God bless our native land!
Firm may she ever stand,
Through storm and miglit!
' blespoohflll- 0i.fl0\_U' 1” 5 . When the wild tempests invc,
mcgxn mind stir until tho\‘0\l8l1lY Ruler of wind and wave,
mind. Add three tsblespoenfuis of, D0 Thou our country save, ‘
o e to/blelpoonful of cold _ By Thy great mighti
ming of ‘salt and one annie. pal'°d~ For ber our prayer shall rise
d, Place on range and bring . To God above the skies;
:gd-)t§?t';o~lllng point, while elll'\‘i\l8 -On Thee we wait;
_ yet boil two mlnutel.__ Thou who are. ever1iigh;,
c3ii':m-‘ing constantly. Cool before Guarding with watchful eye,
5 - _
“dum ._ _ _God save the State! \
spr -
,mqga rn (sverKreen'oi‘ awe ¢
1{f'¥,e‘2;,1'::g°o‘x¢‘ti\;iery seed. Boll
e one
B’°°¥.'m°r°l*°,,,-"..__.,_  . ' “
P , _ r , _ __ _ _ _ ._  _ . , _ _ v i _ “ _
__,-.t r-_ » -_<.f. _-'_ -P.; :_ _-5 _-,~ gray » if __ .__» _  __ '_A  -___-y -_ - -_‘-_,_ '_ _ ‘ __-.5 ,-  ,t,_._.,-,jf/_ _-»,_-;_'_ \'__.'e‘___., y :-3 _   ,i- -_f,_,~,_.__ _;_  _\, _ri  3 ,, _ _ _ J i
1   _~..»..r.f-J..-'<.'ix‘-t.-_-....t:._~.h-`l»s..v"___»-elf-;l2f.ii’.th-ii=fo+..il;iriifr..siiiitliiiitl>fiiitht‘ ‘ ‘-~‘»  .-f_ ._  ,_.,..   ._ ,_ _ , _ _ _ _ _ . ~ . . _ _ »
1.
- Lian ‘ _ Q aoa.notiai¢iomi oi no, I
‘ c~°”__,.._.N R-E ,_ K' But be Thy meroiesuknown 3
From share- toshcre:
->~ --1 -di- °-in-~~ ‘ir ‘"‘°_~ r.:rl:i~.:n<:.°m_... _  
_  ‘ fn. 'vi -_..°_ _~
135#-fill*-”»"lfl’°‘ii"iif°§rr_.lliis -ninrsr-$4"-_  
_ -.fi¥‘sr¢¢i_o__.i ‘
- f ' ’ ~ "8nw|gh‘
g-j||r¢,y.miiaate¢__-UIQ-_1l"}'*‘_\9‘-F" "  _~ 
-2- .A11 . , _ _V . - -_-ft-;_~,-f __-:__ _-. _~:.-:_-_-:_-. ~ ‘-`-_ .-,.1 _ . . . . V _ . . _ _ _ _ -_ _ V W., __ _ _
' HFARM . _
_Raising iris from seed is one of the
most fascinating pastimes imaginable.;
One never knows what to expect in
the coming blossoms! The seed should
he well matured before planting, eith-i
er by taking off the boils as they be~,
gin to open and allowing them to ripen
ihGl'0\18f|1lY. or by covering them with
a piece of netting over the plant to
prevent loss. They should be planted
early in the fall in a sunny spot and
in soil which has a good drainage.
We planted Qsome in September one
year, but they did not germinate until
the following spring. Then the little
pointed leaves pseped through the
ground and srew so rapidly that in
the autumn they were sturdy, vigor-
ous plants. We kept the soil about
them well stirred, and _watered them
as they seemed to require, but did not
fertilize them at all. In the fall they
were sending out little side shoots,
as_ the iris usually does when prepar-
ing to bl-com, but we were greatly sur- _
prlsed by their display of blossoms
the following spring. Ono plant sent
up four stalks of flowers. another
three, and several two each. A few
produced seed-pods, we remov-
ed lest they should exhaust the
strength of the young plants.
It is said to require three yeurs for
young iris plants to produce flowers.
but under favorable conditions the
time may be much shortened. From a
bed of 160 year-old plants we have had
blooms from 125, many of -them very
beautiful, and several decidedly dif-
ferent fl‘0m 'lilly of the parent plants.
Care 'Of Vegetables
'Summer vegetables should be cook-
ed as soon as possible after gather-
them on the bottom of n cool, dry
box. Lettuce may be best kept by
sprinkling with ‘ ld water and placing
in a tin pail, cl%ely covered.
Winter vegeta ies keep best cover-
ed with soil. A small scrubbing brush
is useful in preparing yegetables. _If
the vegetables are withered, soak in
cold water from fifteen minutes to one
hour.
»Put all fresh vegetables on to cook
in boiling water. Put all dried vege-
tables on to cook in cold water.
Strong-smelling vegetables must
cook atsimrnering point, others may
boil gently.
Salt the water for vegetables that
grow above gr und, including onions,
one ta.bIespoof§ to one pint. Do not
salt the wate' for vegetables that
grow below the ground.
TER WHEAT
On well-prepared land, if winter
wheat is planted sufliciently early, so
that it makes strong root attachment
and develops a well-formed crown be-
fore winter sets in, chances are strong-
ly in favor of a~ profitable yield. If you
have delayed sowing fall wheat, -in
order no escape the Hessian fly, liber-
al -fertilization will help the crop catch
up lost growing rtiine, and will stren-
gthen the crop to resist insect attacks.
Now the wheat kernel corresponds to
the milk bottle. *It con-tains just food
enough for the infant plant. As soon
as the tiny plant begins to send up
its green shoots, there must be a ‘well-
balanced supply of available plant-
food. That is what fertilizers supply.
Of course, manure supplies oarly -
piantfood for wheat. If you have a
sufficient supply of manure to give
the when/l; field a light dressing, and
then back it up by an application o_f
200 lbs. per acre of fertilizer high in
phosphoric acid. your wheat will bene-
fit greatly.
THE COLLAR.
The collar should be just large en-
ough to permit 'a man’s hand to pass
inside the collar between the lower
end of the collar and the neck or
breast of the horse. if the collar is
too loose it will cause friction; if too
tight it will choke the horse, and
cause sore withers. Test the fitting
of the collar by lifting up the horse's
head. J
The hames should fit the collar; if
too long, they will probably be buckl-
ed too tight at the top, and in this
way the collar will be made to pinch
the horse at the top. Sores thus pi'0~_
duced begin by a pfmple or very small
boil, often overlooked because the
mane covers it.
Examine your horse continually.
and if there is any sore spot, adjust
the collar so that it will not touch that
spot. If the skin, is merely wrinkled,
baths it with witohhasel or diluted
vinegar. -If the skin is broken, bathe
it with clean water, containing a little
salt.
=-Ii' the collar "rides up," it can be
kept down by a martingale running
to the girth,or byanextra girth run-
TEETHING TROUBLES
iBaby’s teething time is a time of
worry for most mothers. Baby's little
gums become swollen and tender;
his ‘bowels get out of order and con-
stipation, collc or even diarrhoea sets
in . To make the teething period
easy Baby’s Own Tablets should be
given the little one. They. sweeten
the stomach; regulate the bowels and
keep baby good natured. Concerning
them Mrs. Marcel L. LeBlanc. Mem-
ramccok, West, N.'B. writes; "I have
used Baby's Own Tabiets for the past
six years and have-found them indis-
pensable. To my mind nothing can
equal them in alllyinl the fever ac-
companying teething. I would not be
_without them and can strongly re-
poimnend them ui other mothers." The
§i'g%iete_ sfo sold by-_medicine dealers
or y mai at 25 roots s 'rho
Dr. Williams' Medicine Cc., Brock-
, .
vilil,0nt. _ _, j 
-IRIS FROM SEED _
mg- in 'WSE they mu" b° kept’ spread jected to a cropping rotation of tim-‘
well-ventilated cellar, or place in ice- 0
ning from trace to trace, back of the
forlegs.
The best collar for `a mtaure horse,
whose weight does not vary much
throughout the year, is .the leather
collar. But for most horses. the best
collar is one stuffed ‘ with riair, und
covered with ticking. With this collar,
if the horse’s shoulder becomes sore
at, any Point. the lining ol' the collar
can easily be ripped, and the hair
removed or pushed aside :it that
point, so that no pressure will come
on the sore place. `
' Collar pads are much used,but they
quickly become dirty, cannot cn.-Jily
be cleaned, and thus cause many
sores. Still, a pad that makes the col-
lar fit is better than an ill-fitting col-
lar without a pad.
By all means, clean the inside of the
collar every night. If you wait until
the next morning, you are likely to
forget lt. Of course you will clean
the horse’s shoulders as soon as the
collar is removed. The salt sweat
drying on the skin is what does the
mischief. _
BELTS AND PULLEYS.
'Pulleys carrying belts which are
not' to be shifted should be crowned,
that is, the centre should he higher
than the edges, the relief varying
from one-sixteenth Inch in sm:-.ll to
one-eighth inch in large pulleys. This
is because owing to the higher spec-d
ofthe centre, the belt tends to cllnib.
Where pulleys are to be shlftecl the
driving pulley should always he flat,
the belt being lnainiained in position
by the tight- and loose pulleys ofthe
driven members. If this is not done,
the belt will take it position on the
crown of the wide pulley and ride
partly on the tight and partly on the
loose pulley.
TOP DRESSING TIMOTHY WITH
FERTIILIZERS
A series of field plants were sub-
thy three years. corn, oats, and wheat
each one year. Fertilizers or farm,
manure were applied to the timothy
buit not to any of the grain crops, dif-
ferent applications being used on dif-
ferent plants. The experiment has been
conducted for nine years.
The results show that fertilization
of the soil for timothy increases its
productiveness for succeeding crops.
The greatest benefit was derived by|
the corn crop, which immediately fol--
lowed the timothy. -
Tabulntions of the financial gains
demonstrate that the use of fairly
large applications of fertilizers was
profitable, resulting in as much as $65
per acre net gain for the six years and
giving a return of $1.67 for every dol-
lar invested in the fertilizer.
-Cornell Experiment Station
CHEAP TANK FOR TREATING
FENCE POSTS ~
A small, but cheap treating tank for,
treating fence posts can be made from‘
one of the galvanized steel barrels
used for shipping oil and gasoline.
These barrels, which can be bought
for about $6 or $7, are 36 inches high
by 22 inches in diameter, and by re-
moving one of the heads with a cold
chisel orotherwise, a tank 34 inches
deep remains. This tank, which is
heavy enough to serve, the purpose of
post -treating, may be supported upon
two iron cross-bars built into the sides
of a brick or stonework fire place.
Such a tank will hold about 10 or 12
posts of ordinary size at one time.
Perhaps the most convenient way
of using such a small'outflt without
much attention is to fill it with _posts
and creosote either at night or in the
morning and heat it to the required
temperature with n small fire, The
posts may be left in until the end of
24- hours and another lot put in. In
this way the posts are given an excel-
lent opportunity to absorb creosote
while but little time will .be taken
from other work.
` voutuiv A
ECONOMICAL FATTENING
OF POULTRY
A rooster of the highest quality is
one which is young, full grown, plump
and well-finished. Such a one will
roast better than one -that has more
bones than flesh. A chicken is "ripe"
as a choice roaster for only a short
time. After a pullet has commenced
to lay eggs, her flesh in not of the
same quality as it was' before she
laid an egg. When the spurs of a cock-
eral begin to harden the flesh be-
gins to get tougher. A good roaster
must always be plump and fat; that
is, it must be well finished whore the
fat and lean meat are well Intermix-
ed in good proportions. A well fin-
islhed and'.\good appearing irhicken
will lock well on the table, while
.;;,.._» _
and when prepared for eating may
present anything but an appetlziug
appearance.
The majority of farmers in Canada
take but little trouble in properly pre-
paring their poultry for market. The
consumers, or the general public, are
so accustomed to purchasing dressed
poultry of poor quality that they us-‘
ually do not recognize the 'difference
between a poor roaster and a well fin-
ished one. If the poultry is well fat-
tened, properly killed and dressed,
there are few kinds of meat so whole-
some and with so much flavor.
A thin bird is not attractive when
dressed, and is not appetizing when
roasted. 'l`e flesh appears shrunk-
en and the bones are prominent.
When roasted, the meat ls' dry und
tough. _
A plump, 'well finished chicken has
o. rich flavor.und an abundance of
tender meat of good quality.
The fattening of poultry, then, is
a finishing process. The object is
fattening is to prepare in the best pos-
sible way poultry flesh for human con-
sumption. _
There is always n demand for dres-
sed poultry. Poor fattened birds,
however, bring low prices, and some-
_iimes no profits are made in selling
them. Plump birds are in the great-
est demand at highest prices, and
birds of high quality always yield the
largest yields. Fattening, then, means
heavier birds and higher prices. There
is usually five cents or more a pound
difference in .price between thin and
plump poultry.
Best results are obtained by feed-
ing all fattening birds on soft mush-
es. The gain in weight is greater and
the quality of the flesh is superior
when wet mashes are used than when
the chickens are fed whole grain. The
ground -grains used to make up the
mashes are usually oatmeal feed, fine-
ly ground buckwheat and cornmeal.
Low grade flour -and middllngs may
also be used.
A good fattening ration is composed
of equal "parts oatmeal feed, finely
ground buckwheat and cornmeal. The
proportion of oatmeal feed may be
increased, for it is one of the best
fattening foods we have. lt is a by-
product of the oatmeal factory, and
is much cheaper than oatmeal itself.
The actual price of each grain will
determine its value as a fattening
food, In some cases large profits will
be made by feeding a ration largely,
composed of oatmeal, and at other
times, depending upon prices, a var-
ied ration may be more profitable.
These ground grains' should be mix-
ed thoroughly, and the mixture mois-
tened with sour skim milk. Milk
is un excellent food -for fattening
chiskens _ It tends to develop the
tissues and improves the quality _of
the _ meat. The proportion of milk
to the mash 'mixture is about two
pound of milk to one pound of mash
by weight. Best results are secured
when the food is mixed twelve h0Ul'S
previous to feeding. Give the birds
grit once a week during the fattening
period.
There are two methods of fatten-
ing poultry for the market. The mer-
hod usually employed on the _farm is
the pen method, where the birds are
confined in a pen or box stall. The
other method is crate fattening, and
is usually more profitable.
The stock which is to be fattcned
will consist of cockcrels, and probab-
ly a few pullets which are not suit-
able for laying or breeding purposes.
Whether they are to be pen-fattened
or crate-fattened, they should be star-
ved for -24 hours. This cleans out
the digestive system of the birds and
puts them in good shalle 102' U19
special feeding during the fattening
in pen-fattening all the stock is
crowded into a small pull. S0 that the
birds will be kept quiet and cannot
exercise much. If the room is slight-
ly dark all the better, as the birds
will not be restless. They are kell!
there for about three week, being fed
two or three times daily. lf fed pro-
perly they will put on flesh quite
rapidly.
Great c°are siiouid be taken not to
feed thc birds too much during I-he
first week of the. fattening period.
Feed very lightly. Give the birds
just suillcient wet mash to make them
clean it all up und be pust a little hun-
gry for more. For the second week
feed a .little more menviiy, and for
the third week feed all they can pos-
sibly eat. _
Where only a few chickens are to
be fattened, the pen-fattening method
can be employed with E006 Dl`0fi¢-
Where a large nuniber of birds are
to be fattened. the most economical
method is `t'o'fced them in crates or'
batteries. The birds will make larger
gains and the quality of the meat
should bc superior to that of pen-fat-
tened birds. Poultry buyers all pre-
fer crate-fattened birds.
A good crate can be made of laths.
with a few light boards for the ends
and partitions. The crate should be
I Me_rc_haiit Says
J. E. SETTLE DECLAREB TAN-
LAC DOES JUST WHAT THEY `
SAV IT WILL DO'
“Tanlao is the first and only
medicine that has done me any good
at all since my health failed me
about five years ago? snld John_E.
Settle, a well known merchant at
Deven, Halifax while talking t'o a
Tunlac representative a. few days
ago.
“Yes_ sii, Tanlac is a very dc-
pendable medicine," continued Mr.
Settle," and it is the only medicine
I have ever seen that does just what
thy suy it' will do. I had been try-
ing to get rid of u bad case’ of
stomach trouble for a long time but
instead of getting any relief from
the different medicines and treat-
ments I have taken, my condition just-
seelned to get worse all the time.
Every time l ate anything I would
have awful cramping spells, and
somctinies I would be laid up for
these spells hit me. For days after
these attacks I conldn’t retain a
thing I eat not even a. glass of
milk. I was badly constipated all
the time. I was forced to lose a lot
of tiinsfrorn my business, and some-
times during, my busiest season I
would have to be away from 'my
store for :t week at a time.
“I had just about reached the
point when l was disgusted with
medicine and treatments but while
looking over the paper not long ago,
I saw where a good many people
were being helped by Tanlac, so I
thought I would see if it would do
me any good. Well sir, lt‘s the
-honest truth I liaven't had a sign of
stomach trouble of any kind since I
finished my first bottle of this me-
dicine. Why I haven't been so well
in years, and in fact I just feel flue
all the time. I have only taken four
bottles of Tanlac so far and Tilly
trouble seems -tohavebeen complet-
ly overcome. I eat just anything I
want now and I never have any
trouble afterwards ‘and I have been
altogether relieved of constipation.
It is simply wonderi”ul the way Tan-
iac overcomes this kind of trouble.
and more than that' it builds a man
up in every way. My entire system
is in as good condition as it ever was
and I know Tanlac did it.
Tanlac is sold in Charlottetows by
Reddin Bros.
and 16 inches wide. The top, back
and bottom are made of latbs running
lengthwise. The laths on the top
and hack should-be about 1% inches
apart. The laths in front run up and
down and are .placed about 2 inches
apart, so that the birds may eat from
the V-shaped trough in front of the
crate. The iaths on the bottom are
usually placed %inch apart. Care
should be taken to have the back
slat on the bottom at least % to 1
inch from the iback, so that the drop-
pings may pass through and not ac-
cuinulatc.
A V-shaped trough, 2 inches deep
and 2% inches wide at the top, is
placed on brackets in front of the
crate. it is raised about 2 inches
above the bottom of the crate.
The crate, when finished, should
stand on legs about 2% or 3 feet
high. '
Use the same precautions in feed-
ing birds in crates as when fatten-
ing in the pen. Feed lightly at first,
then heavily towards the end of the
three weeks. It is very important to
keep the birds with keen appetites.
The fattening crates should be
placed in a cool, comfortable place,
and where the birds will -not be dis-
turbed. The birds should be dusted
with powder to rid them of lice and.
mites, otherwise they will not fatten.
profitably.
Ordinarily it chicken will gain about
one pound in weight after three weeks
of careful feeding. Through proper
fattening the producer makes more
money and thc consumer gets a beter
product.
Cows vary in their cost of keep ns
in their ability to use economically
the feed.
There is absolutely no economy in
feeding less than the Towls and
chicks (especially the chicks) will eat.
::A COCKROACH IN THE KIT
ery cockroach that comes into proper
contact with Kentingis Powder dies.
This is a fact. Som in car_toons"(nfot
loose.) 15c, '25c and 40c‘.' None gen-
uine without the signature on 'the red
the unfinished chicken lacks flavor.
your home comfortably
iii
if;
is
This is the preposition we of’i'er~ in the Sunshine. `
- ' _ _ McCiary’s heating experts will plan a heating sys-
;~= 9 tem for you without charge-s heating-system that
they guaranteewili heat your home comfortably.
6 feet 6_ inches long, 20 inches high,
ri
_ _ ‘ _ ' .F /y _-____i/ _ `_ \ r 1 _
M°Cla1ys sumhmo  .
FURNACE easy to manage; _a _fumace_that is §'=;’_ff;” '
 economical of fuel; a furnace that will heat <_'.|H'M-1|(-__-.cl’
_ ' ‘ -'V~.fr;j;~_
.     5
I 
_/ig-;
*Hill* f -
' If you want to be sure o COMFORT; ' "'\l__ 4 " `
R I if you~wani: a'durable,%honestly -built 'i  -_ _  - _
__ . __ »-_ furnace, well installed, put the problem _ ‘  ___ ~
z . _ I _ 
)/  up mm' _ - ’ !_l_’;[||_ 2' 1.
' _ -..._- . _ _
` ' , l0L,D_  ‘. .__ .  :-
'dulntls' a"MoNNAoHnN
_ ‘ _ ._ ‘l'I°-*.°*¢9""‘\__ ___ _
label round each cartoon. ' '
l|Illl1iiI‘\1 H
Q
knif.
li 
__ T - __ _
 ' ’ A
' l% Y,-\_`\a
_\ ` ’__`_\

 
.<-‘
I 
` ue
C
Trouble is 0ver  
four or five days at a time , when,
CHEN.-Where’s the Ke8tIfig’8? Ev-
.___ ,_
i
\