\~‘-
915. _ _ _  THE CHARLOTTETOWN GUARDIAN _
"' s
I  Ac‘.Azic;*E cusoialu ,,_,..,,.,..._ 
For Parents. Teachers.
mers. H
v . | ' _ ' ~ ._..  . _
. _ _ ¢
'ro 'rue I-‘Alanna
asm"  and or-.srs"inter'sslea no
iavited__to_c»ontributo to 'rhe ‘ Farm,
The Dairy. The Turf. and Gena
sosdl il¢Dll‘fll`lontl 'of’ the Guardian'
either. by question, correspondence or
atherwiss.  will hegiven by
ggpsrts to all iluestions of "general
interest sad space will he given gn
any agiaidel that vglln in any my
help _vance r ce Edward is-
land 1lltbl'es`tl.- ~
_A ...__
Contributors are asked to have
their articles at this oillce early each
week. as only a short emergency
item canbohahdled as late as one
9, in. Wednesday. All received after
that hour cannot appear until the
following week.
_-___-1-_-_...__
K 
 SCHUOL '
ssh
nil-: lloliE
 ‘
Contributors for this department
should be addressed to
President Teacher's Association,
Guardlalfs School and Home.
P. 0. Box 188 Charlottetown.
TELLING THE TIME.
‘”l`lck, tock, tick, toek," says the big
clock, ‘
Tick, tock, tick, tock, almost eight,
Hurry, children, get your school
books,
liurry now, and doll't bc late.
"Tick, lock, tick, tock," says tile big
clock,
Tick, took, tick, tock, almost three;
Put your books away my children,
ltun off home right merrily.
“Here is where my geometry can be
put to practical use." said Miss Itus-
sell, as she deftly drew a circle six-
teen inches in dianleter on a piece of
white bristol board, bp means oi’ a
pencil "stub" and a piece of cord.
Upon the circle, in very faint lott-
ed lines. she drew the dlam-ate: ivor-
tical and horizontal). About half an
incll inside the circle, she drew all-
other circle. At the top of the vcriical
diameter, with a brush dipped ill ink.
she made the Roman numeral XII, at
llle lower end, the V1; at the left end
of the horlontal diameter the lil, and
at the right end the III. ~
Dividing the four rigllt angles into
three equal parts. she painted on the
rest of -the numerals, I, II, IV, V, VII,
Vlll, X. and Xl.
The space between the numbers all
around the dial was divided on the
circle margin into five equal parts
itllus making the minute divisions.)
A long hand and a short hand, cut
from cardboard and inked black, were
secured to the middle of the dial by
means of a metal fastener, and now
the clock face was ready, and the
hands easily turned this way and that.
Miss Russell took it to school and
hung it by s. cord from the top of the
blackboard, within easy reach of the
children.
Slle taught them the Iloman numer-
als, and the meaning of the minute
space-what “hnll' and "quarter"?
meant, and illustrated it all on the big
diill.' She taught them to count by
lives, and how to move the short hour
hand alld the long minute hand.
Of course, this took time, but filo
training in number work was good,
and after a while when the children
understood about it, as a little recrea-
tion ahd exercise, Miss Russell would
call up one of the little pupils. whisp-
er to him to make the clock say a
"quarter after ten," whereupon he
would gofto the dial, turn thc hands
to the proper place and call upon one
of his schoolmates to “'tell the tlme,"
and this one, if he told it correctly,
as a reward, was permitted to set the
clock at the same hour, and call upon
others to “tell the tlme."
This is a good and practical ex-
ercise, and can be worked out with
good results even in the first grade.-
Primary Education.
THE SCHOOL DOG.
Are there very lnany boys onli girls
who would hop three blocks to school
on all injured leg rather than be ab-
sent?
'rhsi is what a cel-tnin dog ala.
Hilo is black in color and he belongs
to Mrs. M.'M. Burris of Pasadena. Cal.
When Hllo‘s'llips were badly hurt by
a speeding automobile he walked to
school with all his weight directed to
his fore feeti' and he went n0t I0 H
dbg training school and through fear
of his master, but tothe Lamanda
Park School for boys and girls.
He enrolled in this school just elev-
en years sgo.‘,with the Burris boys and
Kirls. Punctuality and cheerfulness
are his twin inottoes. Every morning
with choerfu barking he has led the
children to chool. barking loudly in
Protest ittltey lingered on the way.
Ind remainill quietly with them all
dey- When the children passed on to
higher srsdel. iiilo stayed in his old
acléool. _ tl t
Very day a pears promp Y B
the scllilolholiin prssing from room to
room in ordsi' to survey carefully
Dupils and teachers. This done. he in-
lvects the grounds. At noon he some-
times deig ' to be fed by the children.
lllll !ener%7"hs goes home for his
lunch. He is always rompt in retum-
llll. however, to the rfternoon session.
. When lulilk home time comes and
the bell rings, lillo helps marshal the
children into the line of nlsgfh. bark-
lnl furiously at the calls w 0 is not
in correct itiou. He takes his Dll°°
at the heard! the line and leads the
Nye and ‘gli-is from the schceirwm-
lhrvush tile amlaqn sna one into the
Dl\!lround`o.~ '
-. , ll feels the wellllt Ol
tes i ,asap from mm. and l1°
.5 ,._l ‘. f ping in re|‘\ll\ll°,“
;°l ~ ‘ , gisf-seal-t's sement. --
  _. 5'),-'_/£5 ‘.'.‘.‘ 
IN THE KITCHEN.
Pickles may be kept from becoming
mouldy by iayins the has of mustard
on tbe. top of the pickle-par.
Water ln which potatoes have been
boiled is the best thing with which to
sponge and revive a silk dress.
A very little glycerine smeared at
round the glass stoppers of bottles
will keep them from sticking for s
long time. u
Knives can be cleaned in half the
usual time if the knife-board be troro-
ugilly warmed in front of the fire be_-
fore being used. `
_To ren er pork- sausages more dig-
estible, thoroughly prick the sausages
and plunge into boiling water for five
minutes. Theu fry in the usual way.
Cayenne pepper is excellent to rid
cupboards of mice. The iioor should be
gone over carefully and each hole
stopped up with a piece of rag dipped
in water and then in cayenne pep-
per.
The best way to warm up a joint is
to wrap it ill thickly greased paper,
and keep it covered while in the oven.
By having it covered thus the steam
will prevent the meat from becoming
hard and dry, and the joint will get
hot through in less time.
Soda should be thoroughly dissolved
in the washing water before the cloth-
es are put in. Never allow it to lie a-
bout cn the clothes, as this sometimes
causes lronmould. Soda should never
be added to water in which woolen
things are being washed, as it causes
them.to shrink.
Fish may be perserved for il couple
of days in a very simple yet safe way.
Boil together three quarts of water and
a pint of vinegar. When just on the
boil put ill the flsll and scald it, but
not for more than two minutes. Hang
the fish ill a cool place, and it will keep
fresh even ill the hottest weather.
When several saucepans are on the
fire at once place a large clean wllite
lnarble in those containing milk, por-
ridge, custard, stew, or anything re-
quiring constant stirring. The marble
will roll about with the boiling, alld so
autonlaticully keep the liquid con-
stantly stirring. Tllere will then be
no chalice of burning, alld the fatigue
of constant stirring and bending over
a stove "will be avoided.
WHAT 0’CLOCK ARE YOU?
(By Francis Kirkland)
It was .Iohn's turn to think of a new
game to play, for the old games were
worn out; so John stopped his sister
Emily on the stairs, alld asked, “What
o'clock am I?"
Emily looked at her brother. His
lips were drawn together for \vhlst-
ling, but no sound came. His left arm
was bent, as if he were carrying a
burdell.
Emily clapped her hands. "You are
nine o'clock, scllooltinle,” she said.
“Rlght!” cried .lohn. "Now you try
it "
Emily thought for a moment; then
she went to the door and looked up
and down the street. She came back
and shook her head. After s moment
she ran to the door again. When she
closed the door she pretended to hold
‘something in her hand.
“0ll,” said John, "you were looking
for the postman. You are eleven
o‘clock."
“That is right," Emily answered.
"Let’s go and tell Marion."
Marion laughed. “Now you botll
guess what time I am.”
She lay down on the floor and put
one arm under her head; then elle
started up and rubbed her eyes. Af-
terwards she lay down again.
“Seven o’clock!” cried Emily. “Mar-
ino never likes to get up."
Anil so it went, until every hour of
lllc day had been acted in luany ways.
--Yolltll's Conlpanioll.
PRESERVE FRUIT.
If tile supply of fruit is greater than
the family needs, it may be made n
source of income by sending the fresh
fruit to the market, if there is one
near enough, or by presenving, cann-
ing, and making jelly for sale. To
make such an enterprise a success the
fruit and work must be first class.
There is magic ill the word "Home-
made," when the product appeals to
the eye and thc palate; but many care-
less and incompetent l>€0Dle lll\V9
found to their sorrow that this word
has not magic enough to float inferior
goods on the market.
As a rule large canning and preserv-
ing establishments are clean and have
the best appliances, and they employ
chemists and skilled labor. The
homo products must be very good to
complete with the attractive goods
that are sent out from such establish-
nlellts.
Yet for first-class homc~made pro-
ducts there is a market in all 0lll9B~
All first-class grocers have customers
wllo purchase such goods.
` TO SECURE A MARKET.
Get the names of several first-class
grocers in some of the large towns.
Write to them asking if they would be
willing to try a sample of your goods.
If the answer is favorable, send sam-
ples of the articles you wish to sell. In
the box with the fruit inclose a list of
the\articles sent and the price. Write
your name and address clearly. Mail
a note and a dublicate list at the time
you send the box.
THE PRICE iMPORTANT.
Fixing the price of the goods is im-
portant. Make it high enough to .rover
nil expenses and SWB YO" ll Wi' l""
turn for your labor. The expanses will
be the fruit, sugar. fuel. 05118. glasses.
boxes, packing. wear and tear of uten-
sils. etc.. transportation, and commis-
sion. The commission will probably be
20 per cent. of the selling price. It
may be that a merchant wil find that
your prices are too high or too low
for his trade. or be may wish to pur-
chase the goods outright. In any case
it is essential that you estimate the
full cost of the product and the value
that you place on your labor. You will
than be in a position to decide if the
prices offered will compensate you for
the labor and expsnze. Do not be
.¢¢mpte¢l, forthe ssl: of a iittlemon-
gy, so deprive your family 'for the fruit
(' WH§#H
§ li PoUL'raY §
Mf#G 
HATCHING, BROODING AND
HEARING CHICKENS
(By T. A. Benson, Dominion Poultry
Reprsentative.)
We should prepare at once for the
all important work of replenishing the
farm flock and lay the foundation for
a satisfactory supply of eggs next
Winter.
It should be recognized tllat this
preparation must be taken in hand in
real earnest if we expect to reap any
reward as a result of our efforts. Poul-
try raising is now one of the most im-
portant branches of farming and must
be recognized as such. if we take this
view of the matter and enter into the
work with this idea firlnly established
in our minds we shall he successful
and make a profit.
When we undertake the hatching
and rearing of chickens on the farm,
what we should really be endeavorlng
too‘ acquire, is the most efficient egg
machine possible. a machine that is
capable of turning out the largest pos-
sible number of eggs of the best qual-
ity during the season of highest
prices; and this under such conditions
as our best efforts. opportunities, and
surroundings will permit. As we flll_d
that there is also a considerable pro-
fit in dressed poultry, it is always wise
to provide for this department also.
This brings us down to the question
of breed, and it is perhaps easier to
successfully manage only one breed,
under ordinary farln collditions. The
general purpose American breeds are
recommended, such as the Barred Ply-
molltll Rocks, White Wyundottes alld
lthodo lslnlld Reds. lt is generally
easier to obtuill a good supply of win-
ter eggs from these breeds under or-
dinary farm conditions, than from
some other breeds, good as the otllcrs
may be, ullder somewhat dlfferellt con-
ditions, than can bo provided by nlost
of us oll the farm.
Our breeding pen or pens should be
mated up at once, the very best hens
truest to type, (one year or two year
olds) being mated with thc very best
nlale bird or birds we can obtain, and
these breeding birds should be given
the very best available conditions, in-
cluding ns much range as possible. In
the selection made. health and vigor
should be a first consideration, and
these should be maintained by the
good surroundings referred to and
good healthful rations.
In the case of breeding birds, it
must be kept ill mind that the quality
of the eggs produced is of very great
importance alld having selected the
birds calculated to produce the best
eggs, and having seen to it that their
environment is what it should be,
these favorable conditions must be
supported by good methods of feeding.
The wllole grain should be fed in
deep litter to induce plenty of exer-
cise. Grit shell, charcoal, an abun-
dance of green food, pure water and
sour milk or butterbilk, should be kept
before the birds at all times. Some
animal protein is necessary in the rat-
ion and if it is not possible to keep a
plentifulsupply of sour milk or but-
termilk before the birds, a small quan-
tity of lean meat or commercial beef
scraps should be supplied, say about
5 per cellt. of commercial beef scraps
mixed with the dry mash or about an
equal percentage ef’ lean ment fed to
the birds. The free use of green cut
bollc at breeding time is not however
advisable and perhaps it is safer to
avoid its use at this season for the
breedillg stock. Tile rlgllt birds mall-
nged as described above and housed in
a ligllt. airy, well ventilated house,
kept cleall ,and free fronl vernli
should produce eggs in high fertility
and likely to produce strong constitu-
tioned healthy chicks which should be
easily reared to maturity if properly
cared for. It is advisable. to have the
birds mated up for about two weeks
before saving the eggs for hatching,
also special care in the selection, and
keeping of the eggs previous to illcu-
bation is necessary:
In the selection of eggs for hatching,
uniformity should be taken into con-
sideration es regards size, shape and
color. The eggs truest to type and
color for the breed of bird of medium
size and good shell texture, should
be selected. Small eggs, very large
eggs. eggs having rough thin shells,
all abnormally shaped eggs, dirty eggs,
and cracked eggs should be discarded
for hatching purposes.
Frequent gatherings of the eggs
should be made from the poultry
house in order to prevent incubation
being started by any hens that might
become hroody, or to prevent chilling
in cold weather. The eggs should be
carefully selected as gathered, placed
ill a temperature 'not exceeding 50 deg.
Farenheit. if possible. The eggs
should be incubated as soon as pos-
sible after being laid, buf if keeping
them for some little time is unavoid-
able, it is perhaps advisable to turn
them regularly once a day. These
directions being carefully followed out
it will be possible to obtain satisfac-
tory hatches from eggs that have been
kept even as long as three weeks.
he careful following out of some
such system as is here advocated will
result in a great saving of expense in
connection with the season’s hatching
operations, by reason of the fact that
a larger number of good strong chicks
will be hatced from a much smaller
number of eggs than if haphazard
methods are followed.
It is advisable to hatch as early as
possible after the end of March, be-
cause the early pullets are the val-
uable birds snd it is to them we must
look principally for our supply of ear-
ly winter eggs; and, furthermore, the
April and early May eggs given cor-
rect treatment are the best and firm-
est eggs and are likely to give the
best results.
Some hints on the management of
the sitting hens and brooding and
rearing of chicks will be published in
good time.
BCALY LEG.
Scaly leg is s disgrace to a poultry
farmer, because it is curesble with
necessary to hesith‘amf pleasure., . -
.very little trouble when di-st.,observed.
It, dspreciates the value of s table
fowl .and stllloysssitting hen. The
paralitecausing scaly leg is of the
same ,family as the mango mites of
horses. cattle and other domestic sai-
nials, but thevariety is gallinae. Sar-
coptes mutans is .the correct name.
its size might be represented by e.
small dot. The manner of the mite's
life is similar to that of their cousins
which cause broken feather and
stamping of horses in the stable at
night; they cause itching and irrita-
tion, and by inflicting many minute
Wounds provoke an escape of scrum,
which is their food and drink. Fowls,
rub and sometimes peck, and the rub-
bing off the scales causes the mites
to be distributed. as they can live in
the dirt of the\hen house and await
their opportunity to fasten on to new
hosts or previously clean birds. As
the attack generally commences low,
down on the leg or between the toes,
it is easy to see how the perch be-
comes the most frequent means of
infection when a single member of
the flock is affected.
Treatment.-This is divided into
three, if the work is to be done well.
First, to lift the scabby scales in order
to get at the parasites, next to destroy
them, and lastly to restore the skin.
Any strong alkaline solution will swell
up the scales as well as the normal
cuticle. A strong solution of extract
of soap answers very well. or the
simple process, in the case of leg
mango in horses, namely, that of plas-
tering on thickly a layer of soft soap
When this has opened the scabs and
skin generally, the patient can be held
in waml water up to the hacks., or
higher, while the soap is washed out
There are many remedies which will
kill the parasites. A pint of parafln,
half an ounce of soap, and half a
pint of hot water can be made into
an indifferent emulsion by dissolving
the soap in the water, and shaking it
up with the parailn. This stock rem-
edy has to be mixed with nine times
its bulk of warm water when applied.
Another remedy, sometimes referred
to as “stink baths” is made by boiling
together one ounce of slaked linle,
four or five ounces of sulphur, and one
gallon of water. This is very effectual
at the time, but it is useless for a sec-
ond application. It is a cheap remedy
when o. number of fowls need treat-
ment. and a second batll lllust be
prepared. Any of the coal tar deriva-
tives, sold under proprietary names,
can be used at ilve per cent. strength
in water. A second trcatmellt at the
end of four or five days is advisable..
After they have been destroyed, the
legs should be annointed with vaseline
to restore the nornial functions of the
skin, but in bad cases the legs never
look well again. Sufficient that they
cannot infect other birds.
MATE BREEDERS NOW.
In selecting the male bird. make use
only of the strong, vigorous specimen,
the bird with a clear eye and alert
carriage. it is always well to mate
cockerels with hens and cocks with
pullets, as wltll such rnatings better
average results can be attained. lu
mating, one male to elgllteen or
twenty females in the Leghoru class is
sufllcierlt,___ll;_)i_agyier breeds one to
twelve or fifteen is better. Do not
mate up the birds until about two
weeks before the eggs are wanted for
hatching and then break up the nlat-
lngs as soon as the eggs are no longer
wanted for this purpose. By mating
up only a short time before the eggs
are wanted for hatching a stronger
germ will be secured. When breed-
lug from yearilng hens, stronger stock
will also be assured if they are given
a rest after the lnoult in the fall and
are not fed strongly for egg produc-
tion until January. This, of course,
relates to the yeurling hens from the
eggs of which \ve wish to llatcll the
next season‘s layers-birds we desire
to make superior ill form and vitality
to their progenltors. lf the poultry
breeding has been begun with pallets
and only puliets are available, select
forthe breeders only those that are
well developed, and birds of uniform
size and shape. By doing so a more
uniform lot of youngsters can be sec-
ured nnd progress will be made from
the start.
KEEP AN EYE ON
THE SETTING HEN
Setting-The best time to set a hen
is after dark. Have the nest carefully
prepared, and, if convenient, place two
or thi-ee'infer'tile or nest eggs in tile
nest; then very carefully place the hen
on the nest and do not disturb her
i’or the first day. When she is sitting
weli the setting of eggs may be placed
under her.
Dusting-At the time of setting it
is very necessary to dust the hell
thoroughly with good commercial in-
sect powder. Solne hells may become
so badly infected with lice tllat they
will leave their nests. To disinfect the
hen take her by the feet, holding her
head downwards. and sprinkle the
powder well into iler feathers, then
rub the powder around the poiilts.
Dust the hen again about ten days af-
ter setting, alld for a third time just
before the hatch comes off.
Feeding-The sitting hen sllould be
fed regularly every day. Where ll num-
ber of hens are sltting~ together they
may be left together, but they sboulc
he watched carefully to see that each
hen returns to her proper nest.
' Tile food should consist of hard
grains, such as wheat, oats, corn or a
mixture of these. Where the hens are
confined green food should be given
occasionally. Grit and clean water
should be kept before them always.
At hatching time do not 'disturb the
hen. Let her sit quietly after the nine-
teenth day. but watch her closely to
see that she does not leave the nest
with the first chick which she naicn-
es.. She should be allowed to remain
on the nest for a few hours after all
of the chicks have hatched.
THE LOCATION OF
THE INCUIATOR
Thebest place in which to operate
an incubator is in a basement or cel-
lar. where the air is somewhat mosst.
yet circulates freely. and where me
temperature is really uniform. Some
of the best machines which are on the
market. however, may be operated
successfully almost anywhere. The ma-
chine should be set level, otherwise the
incubating chamber will not be hsstes
uniformly. Next the lamp should ue
lighted, the incubator chamber brought
to the _ proper temperature, anu
the regulator adiusted so as to main-
tain the temperature. it is always a
good plan for a beginner to run the
D
incubator two or three days berore
putting in the eggs so as to be euro
that the regulator is working proper-
ly. After the eggs are put in the
regulator should be made with great
care. The degree of beat which me
thermometer should register in the in-
cubator depends somewhat upon the
location of the thermometer, and the
manufacturer's directions in this
matter should be followed. If the
thermometer is suspended near the
centre of the incubating chamber so
that the bulb is two inches above the
level of the trays upon which the
eggs rest then a temperature of 10259
to 103 degrees will give a good batch
if all the conditions are favorable.
INCUBATION NOTES.
The following practical precepts
may be observed advantageously:
1. When but a small number of
chickens are desired, use hens for in
cubatlon; when many are desired, use
incubators. \
2. Use only fresh, strongly fertiliz-
ed eggs. of uniform size.
3. Dlslnfect the nests, the incuba-
tors, and the eggs.
4. Keep the thermometer at 102 to
103 degrees.
5. Cool and turn the eggs daily, ex-
cept after the eighteenth day, allow-
ing for this work about five minutes
per day.
6. Use moisture in the machines
during the first eighteen days only
when the eggs show a too rapid evapo-
ration of the liquid contents; after the
eighteenth day, in case the shells
seem too hard and dry, moisture may
be used to soften them.
7. After the eighteenth day keep a
careful watch upon the thermometer,
alld as the heat generated by the elu-
broys increases, reduce the flame oi'
the lalllp, nlld entlrley extinguish it,
if necessary.
8. Observe, at least during the first
hatch or two, the printed regulations
accompanying each machine. If after
this, experience has taught you a bet-
ter way, don't hesitate to follow the
teachings of experience.
9. Remember that no machine, and
no hen, can hatch an infertile egg, so
don't find fault if' the infertile eggs do
not hatch.
10. Use your eyes and your brains
in operating all incubator. Machines
will not operat themselves.
11. If a hatch is a practical failure,
try to learn wllere the fault lies; then
correct it. Condemning the machine
for your fault will not help matters.
SELL OFF THE OLD 'HENS
The profitable flock of poultry sel-
dom has many old hens in it. This is
due to the fact that hens as a rule
give better service wlllle in the pullet.
or yeariing stage. A pullet which be-
gins to lay early and regularly is
worth several hens that are over two
years’ old. This is not always true,
of course, but the exception only
proves the rule. There _is individual-
ity in hens as with all other farhl
stock, and a poor pullet will not equal
a good hen. Where necessary, seec-
tion will have to be practiced. Only
those who__are breeding fancy or
high-priced birds can afford to retain
all the birds, regardless of age. The
farmer who wants utility birds with
lots Qf winter eggs will haveto keep
his birds moving to market as soon as
their usefulness declines. Eggs are
scarce and highest in price during the
winter months and the average pullet
will lay much better then, other
things being equal, than many an old
hen. We do not keep poultry for pleas-
ure. It is profit and returns that we are
after. lf we can more surely acconlp-
lisll this with pullets than with old
hens it is surely good policy to waste
no feed upon the latter, but solid tllelll
to nlarket and devote our energies to
the young producers.
THE DAIRY
9l€'|>f'l€\l'
Biol->lél
%§ 
HARD BUTTER
Butter is naturally hard in Winter
and soft in Summer, but when made
under careful supervision butter need
not be unduly hard or soft, unless it
is exposed to extremes of heat or
cold. Butter which is exceedingly hard
is essentially a Winter trouble, and
this may be.remedied to a great ex-
tent by giving attention to various dc-
tails in the production of the milk and
manufacture of the butter. lt is, of
course, necessary that the butter when
made should be stored in a suitable
place until consumed. The nature of
the foods given to the cows will have
some effect.
When cows are stale in milk
cream is difficult to churn, and
butter is rather hard. This is due
the fact that towards the end of
lactation period the fat globules are
very small. which makes it difficult
to collect them together ill the churn.
The fat is also of a different nature.
as it contains a much higher percent-
age of the fats which are solid at a
high temperature. At the beginning of
the lactation period the fate which are
liquid at fairly low temperatures, are
in predominance in the milk fat. But-
ter fat consists of a number of fats
with different melting points. On the
butterraaking farm if the cows calve
at regular intervals apart, the cream
will be more churuable, and the butter
is not so likely to be too hard at one
time or too soft at other times.
The rations of the cows consist of
roots grown on the farm and purchas-
ed concentrated foods. The nature of
the foods affects the hardness of the
butter made from the milk. The foods
grown on the farm should be best suit-
ed for the purpose. With regard to
purchased foods, the kinds used will
be influenced very largely by the mar-
ket prices. The following points should
be taken into consideration: Straw.
beans, peas, mangels and cotton cakes
tend to make the butter bard, so that
if these feeds constitute the chief por-
tion ofthe cow's rations, the trouble
'of hard butter will be experienced.
When linseed cake, cabbage, hay and
oats, etc., are the chief foods, the
butter will be soft. The best butter
is obtainable when the cow's rations
are carefully blended to suit the re~
guilglments for which the milk is pro.
uc . ~
the
the
to
the
In tile process of manufacture suit-
able temperatured must be employed
for churning the cream and washing
the butter grains. Both the washing
water and the brine must be as warln
as posllible without causing any inlury
to the butter during the cool weather.
In Summer it is, of course. necessary
to have the washing water and brine
as low as can be got under ordinary
cfrcumstances. In cold weather the
butter on leavingthe churn should be
fairly soft, but not too soft and sticky
so that it cannot be worked. If the
fat is naturally hard, and the butter
has got too cold in the washing. and
brining it will be crumbly, which,
prevents proper working. When the
butter grains are of the right degree
of softness they should be worked and
quickly made up, so as to be exposed
to the cold air of the dairy for longer,
than is necessary. As water helps to
keep butter soft, there should be a lit-
tle more water left in the butter in the
Winter than is usual in warm weather.
COW’S INDIVIDUALITY. _
It is still possible to find dairylncu
wllo never dig deeper than the surface
knowledge of the whole herd giving so
much milk, counting simply the total
weight sent to the factory one day. or
per moilth, or again simply the aver-
age yield per cow for tllc factory
season.
A plain fact that cannot be impres-
sed too strongly is that cows have ill-
dlviduality: people have pers0llullty.\
What makes two cows yield quite dlf- ‘
ferent weights of milk alld fat when
all conditions are practically cquui'.'|
Even supposing a cow's interior econ-
olny were made visible and luminous.
has any lnan thc requisite knowledge
to fathom all the mysteries of nllik
manufacture?
We do know this, the yield of milk
and its percentage of fat are apt lo
vary from day to day most strangely.
The first half' of tho nlilk drawn may
not contain more than half ns nlucll
fat as the latter half; the cow may
lluvo seine slight. sickllcss; some of
her delicate nervous functions may be
deranged temporarily; extremes ol'
weather, undue exposure, excitement,
may all iniiuellce the yield of milk
and the test. Hence it is clear that
the sensible way to judge a cow's per-
forlnance is not by any one test or
weight, but ratller on her total yield
for the season. A cold, lnntter-of-fuct
“average” does not give necessary ill-
formation, cows have individuality
which is worth studying so that they
may repay their owners for intelligent
handling. If you are not already test-
ing each cow you own, write the dairy
division, Ottawa, for forms for record-
ing milk yiclds alld feed.
THE FARM 3
3K‘l'5i€4'
USE A MANURE SPREADER.
“I attribute much of my success as
a farmer to the fact that I have made
a practice of conserving the manure
supply, and applying it systematically
upon the soil," explained a Kansas
farmer who is in comfortable circuln-
stances.
"The handling of the manure supply
is a. bigger subject than some farmers
realize. Tile farm that is fertilized
correctly will go on producing profit-
able grain crops year after year. Tile
farm which receives inefficient. appli-
cations of manure will suffer.
“There is a rlgllt and wrong way
of handling the manure supply. The
best way is to remove the manure illr-
ect from the barn alld cattle sheds as
i'ltst_ as it accumulates. The fresh
manure should be applied directly
upon the land. This process prevents
loss; the loss wllicll results through-
out the country owing to incillclenl.
methods of llnndling manure is frenl-
endous. My systcnl of llandllllg inun-
ure is not overly expensive. I have
manure carriers ill my horse and cat-
tle barns. These _carriers convey the
manure dlectly to' the manure spread-
er. All we have to do is to throw the
manure in the carrier. Modern nlach-
inery accomplishes the rest. I find
that the work of handling the manure
is greatly simplified by modern mach-
inery. _
"A brother of mine put me on the
right truck. Formerly it was nly habit
to nliow the manure to accumulate in
piles. The barns were not clcanod
regularly; frequently thc lllallurc
was allowed to gather ill lilo barns _for
several days at a time.
“To suy nothing of the llnsanitnry
condition of illy stables, the loss which
I sustained by such methods was sev-
cre. l did not realize that l was sus-
taining n. loss at tho time. Then one
day my brother, wllo was a very suc-
cessful farmer, discussed the matter
with me. lie explained that mnllure
rapidly deteriorated ill fertillzlng
vuluc when it was plied out whcre if
was subjected to a heating process, as
well as to the effects of weather ex-
tremes. My brother explained that
when manure is plied out for any
length of time it should be kept ill s
storage receptacle lined with concrete.
The storage receptacle would prevent
the loss of valuable liquid portions,
and the shelter over the pile would
keep off moisture.
“So I decided to spread manure reg-
ularly with a spreader. I found that
there were mnny factors in favor of
this method. Here are a few of them:
Manure should be applied as a top
dressing when it is possible to do so.
The spreader is the only implement
which makes thc thorough disirlbu
tion of the manure possible; hence, it
is o necessity when a top dressing is
applied to a field.
"l was losing money by spreading
manure with a fork. it was impossible
to nccomplisll an even distribution
by this method. The manure would
he lumpy? some patches of ground
would be too thickly covered. adjoin-
ing patches would receive only a trace.
I had to plow the manure under. be-
fore any crop could be planted. Where
thc manure was thick on the ground
the weed patches would be numerous;
where the fertilizer was lacking on
the soil it was herd to get anything
to grow. I was laboring under dif-
ilcultiel
: “Another thing: Where the manure
was applied with a ork and plowed
under in bunches, spaces were formed
which stopped capillary attraction and
_consequently retarded plant growth.
Out of date. expensive methods, such
suit dissstrously. _
as I wasfollowing, were bound to re-
When I spread manure upon the grass
land with afork the grass under the
bunches was killed. I fodnd it was
worse than useless to attempt to fer-
tilize my meadows in this manner.
Everything summed up, I was itll a
quandary. ' »
‘ “After my brother persuaded me-to
buy a spreader and to handle my lisp-
.ply of fertiliaer intelligently, things be-
gan to improve. My expense for hired
help was cut down. Two' Bien could
accomplish as 'much with the aid of
the spreader. as four or five could M-
complish with the wsggon and fork.
The manure was distributed evenly.
Every square foot of ground received
its share of fertilizer.
“I was able to fertilize my grass and
alfalfa meadows successfully. Conse-
quent hay crops were fully 20 per.
cent. better than preceding ones had
been. I get excellent results by ap-
plying the manure during the Winter
nlontlls upon ground which was plow-
cd during the late Summer or Fall.
The richness from the manure follows
the moisture down into the soil. where
it will be immediately available for
growing crops the following spring.
“The yield of all kinds of grain up-
on my land per acre llss increased
since I began to apply manure evenly
as a top dressing. All the available
richness of the manure goes into the
soil where the roots of growing plants
can reach it. lil my opinion, a man-
ure spreader and plenty of live stock
to produce manure. will bring success
to the land owner.--C. W. K.
GRAIN AND HAY FOR CALVES.
Do Not Feed More Grain Than is
Cleaned up Readliy.
At the time thc calf is changed from
whole to skilllmed milk, it should be
taught to cut grain. These two should
begin together. The host way to get
the calf to begin eating grain is to
place a little grain in its mouth after
it has drunk its milk. lt will like the
taste of grain and will soon begin to
cut without assistance, if the grain is
placed in a box where it can get at it.
Do not nlix grain with the milk as the
grains should be chewed and acted on
by the saliva. if the grain is mixed
with the milk, the calf swallows it and
does not chew it, which causes indig-
estion.
When illc calf eats grain readily it
should be fed no nlore than it will
clean up readily. The appetite the
calf shows is the best guide ss to how
much should be fed. The first two
e you lnoqe me “pn use eq; suiuoui
pound of grain daily. A pound a day
will be all the grain a calf will need
from the time it is two months old
until foul' or five months old.
Ae the skiln milk is deficient in
fatty material grain must be supplied
to make up the deficiency. Corn or
kaflr may be used. In the grain belt
they are the most suitable and handy
foods. Oil meal sllould not be used
as it is very expensive and it is not
as good as com or kaflr and where
these are fed there is no need for oil
meal. Com chop is the best to use
when teaching the calf to eat grain.
Wllen the calf gets older, kaflr or
shelled corn can be fed.
Hay should be kept before the calf
by the time it is two weeks old. I have
seen thorn eat a very little at sn earlier
age. Encourage them tc eat all they
will by kcepim: plenty of nice, clean,
bright hay where they csnalways get
it. Prairie or timothy hay is better
for young calves than clover or alfalfa.
iirigllt oats straw is good. After ten
weeks of age the calves will do better
on alfalfa. Change this feed gradual-
ly as too sudden change will cause
st-ours and throw them off their feed.
if alfalfa hay is not to be had use clo-
ver or cowpea hay. li' the calf runs
on good pasture no hay will be needed.
Clean, fresh, pure water should be
always oil hand. The calf will drink a
great deal of water if it can get it,
even if it does drink fifteen or twenty
pounds of milk each day. Water is
the cheapest necessity of calf produc-
tion and should not be the scarcest.
After the calf is weaned from the
milk, the grain ration should he chang-
ed so as to still supply the system of
the cali’ with all the ingredients re-
quired to build its system. The ration
must fllrnisll muscle and bone forming
foods so that there will be no lack, now
that thc milk is stopped. If alfalfa.
clover, or cowpca hay is fed tile calf
will do very well with corn alone as
the grain ration. lf mixed. prairie. or
timothy lilly, out straw. or corll fodder.
are fed, bran, linsecd oil meal, cotton
seed meal and corn should be added to
the ration. if the llelfers are stunted
nt this period they are apt to grow into
undersized animals.
ii' possible io keep the calves in a
sopnrnio pen the attendant will find
that they will do better. A pen three
by ilvc feet is plenty large enough un-
til ths calf is four months old. The
cnlvcs cannot suck each others ears
and cause illem to freeze in cold wea-
ther. When elle calf gets the scoure
the trouble can be located immediate-
ly. Each calf can be given individual
nltcntion and each calf can be fed as
that particular individual needs. lf
the barn can be so arranged, the
calves should be kept on the south
side as it is warmer and more sun-
shine is to be had. The calf stable
should always be kept clean and have
plenty of sunshine. Sunshine is the
best disinfectant in the world and is
much the cheapest.--J. W.
RAISING CALVE8 BY HAND
The writer's experience is that the
sooner the calf is taken from its
mother the easier it is to wean. -We
all know what difficulties the farmer
is likely to experience when he tries
to wean s calf that has been allowed
to get all its nourishment from its
mother for five or six weeks. When
but three days old the calf is re-
moved froni its mother and fed by
hand. when removed at this tender
ago little difficulty will be experiencse
in teacheng the calf to drink from a
bucket. The mother also will worry
much less if the calf is removed when
but a few days out.
Whole milk is fed in clean paiis
three times a day, the calf being vm
all it will consume at a feeding. When
is saoed. ana me quantity of this”
on aj diet. of, skim milk. altogethbit.
‘ “My meadows need some fertilizer. "`°°`(°CFlTtl`i1T6d on page eleven) "
.
endian
¥€~K.ir`5.
-.ra
in
.~
s,v
about two weeks old a little skim 
gnlclually increased -until tile ealffilgi ,