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All NE J R Di ”°'1>’n.f.i'§‘i”..“.‘-“-1. ’.5.?.‘l‘.’1..'f.’.'§:
 T0 THE FARMER `
` Farmers and ot'-ers interested are
invited to contribute to The Farm,
The Dairy, The Turf. and Good
roads departments ofthe Guardian
either by question, correspondence or
otherwise. Answers will be given by
experts' to all questions of gener-il
interest and ‘space will be given to
any articles that will in any way
help to. advance Prince Edward ls-
iaiid interests.
Contributors are asked to have
their articles at this office early each
week, as only a short emergency
item can be handled as late as one
p. m. Wednesday. All received after
that hour cannot appear until the
following week.
'.'Ti*lE SCHOOL N
. - MID
` nie lions l
A Contributors for this department
should- be' addressed to
/ President Teacherfs Association,
‘iiuardisn's School and Home.
P. 0. Box 188 Charlottetown.
' iN THE l<i'rcHEN
To remove fruit stains from the
hands' rub them with the juice of
a tomato.
Cauliflowers should be boiled with
the stalk uppermost tb prevent the
scum from dlscoloring the flower.
To prevent mould from forming on
top of the liquid in which pickles are
kept, put in a few pieces of horse-
radish root. '
When making a boiled pudding be
sure to fill the basin quite full. other-
wise the water will get ill and the
pudding will be heavy.
A cup of moderately strong tea, in
which two or three slices of lemon
have been infused, will frequently
cure a nervous headache.
When making roly-poly sprinkle a
few breadcrumbs over the paste be-
fore the jam is spread. This will
prevent the jam boiling out.
The deposit which settles round a
goldfish bowl and is so difficult to
remove speedily vanishes if it is rub-
bed with it cloth dipped in vinegar.
If your feet are blistcrcd from long
walking rub them before you go to
bed with nlcollol mixed with tallow
dropped- from a fallow candle into
thc-palm of the liniid.
When making applc pic the flavour
is much 'improved, and the apples will
licep inigood color, it a few drops of
lenlon ,juice are .sfiueezed over the
upplesj just before the crust is put
ou. - .
Before frying the bacon for break-
fast. cut oil the rind, and dip each
rasher in flour, then fry or grill
quickly. This prevents the fat from
running, and gives the bacon o. het-
ter flavor.
When thc top of your silvcr ink-
stand is covered with ink -and you
want to clean lt. mix it little chloride
of lime into a pasto with water, rub
thc silvcr top smartly, and it will be
brighter than ever. _
Put, all your potato pcclings H110
an old t.ill, and bake them in thc. oven
until they are crisD- Wllca y0\1 lily
tbc fire puttbem amongst thc Da-
per with a few sticks, alld y0\\ W1"
find that the fire will burn up vc-ry
quickly. _
An ordinary *pic-chimney in ‘he
centre of a pan of milk prevents its
boiling over. -\\-'lien coming to boil-
ing point it docs so tlirougll the lit-
tle chimney, and there is not thc
slightest chance of thc milk boiling
over the etovo.
It is not generally known that ,ll
large .bowl of water Dlaccd in thc
gas oven, after the joint is removed
and the gas turned out .not only cools
the kitchen, but is almost at llolllns
point for the washing up wlrcu U10
meal is finished,
Hair brushes should not be clean-
cli with hot water and soap. as this
softens the bristles. Use soda dis-
,-oiveq in -cgldwator, as tho soda will
remove tho grcasc and dirt. Do not
dry in the sun or by "le me- im"
stand on the handle in tho shade to
dry.
. _ ________________._
. - 'rua DAIRY - §
._ COW RECORDS-
temperamentof a cow
of her worth as li
is merely a \‘l\\0B¢l°“
of dairy c0WB
country, theso
taken as fairly
sorting out tho Dm'
milk producers from
farmers or from the
scrubs that cumber our
.The
farm-
only
the
test.
that
the
practi-
within
in ‘
ii year lneansa
loss. Hence the
what each cow
cow is
be. and had better be made day by
day. ‘hut valuable information may be
secured by wcishins and recording
the morning's and nigbt's milk of me
cow on the 1st. 10th and the 20th day
of each month. The multiplying by
ten of the total amount so recorded
during the lactation period will give a
good idea of what the cow has really
Wills doing. Tests as to the fat con-
tent should be made'fr6m time to
time. ’
Blank forms whereon to enter the
milk Dl`0fll1¢e<l by each cow at each
milking are supplied free of charge to
all applying for them.
In starting out to build up a good
dairy herd, it is necessary to know ex.
U-filly every cow lil tho herd. 'l‘o
know ‘about how much" a cow can do
is of very little vnluc. Exact know.
ledge oi’ the power cf ,each cow as a
milk and butter producer is absolute-
ly necessary ii’ the host results are
aimed at.
'Many farmers who have been keep-
ing. lie notes the great iffel-ence in
port very strongly in favor of this line
of work. As soon as the farmer sets
to work to know what his cows are
doing by keeping a record, he finds
himself much more closely in touob
with his business. Ile secs nf on(-.9 (1.9
cilect of bettcr carc and better fed-
lng. H notes the great difference in
returns between the beat and the worst
cows in the herd. and cannot help bilt
determine to get rid of the poor ones
and replace them with good ones
Even the poor cows nro improved, bo-
causc better feeding is almost ce;-(nm
to be tried. And quite certainly poor
feeding is responsible for many of our
unprofitablc dairy cows and evcn
many unprofitable dairy herds.
As an example of the interesting in-
formation that can be collected thro-
ugh the keeping oi' such records, the
following record made by one of the
Ayrshires at the Central Experimental
Farm is worth reading.
A DISEASE OF CALVE8.
Every- year large numbers of calves
are lost through some kind of com-
plaint associated with diarrhoea.
There is an inflammation of the stom-
ach and intestines affecting older
icalves known to the veterinary experts
as gastro-cnteritic catarrh, the main
symptom of which is diarrhoea. and
which, in the great majorlt.y of cases,
is the so-called tliarriioea of calves,
as distinguished from what is known
as white scour.
Calves suffering from this complaint
will refuse to seek the mother, to take
the udder or drink the milk. alid have
generally a very tire'd appearance.
Fever may bo present, and diarrhoea
appears, becoming the most prominent
symptom, and is often the first to
make its zippcarancc.
When standing thc animals cxllibit
a curved back, with feet planted un-
derneath the abdomen; tho abdomen
is tucked up :ind the flanks sunk in.
though tlloy are sometimes dlsteilded.
If tho diarrlloert,-continues.for some
days, rapid emaciation and exhaustion
set iii, the calves become quite apa-
thetics, their bodies feel cold, and
chronic diarrhoea may result, or the
animal ends with death.
The causes are many and varied. lt
may result from nn unsuitable quali-
tity of milk fed to the young animal.
or it may hap"peu that certain plants
eaten by the mother act as laxatives
to the sucking calves. Other things
to be taken into consideration are the
possibilities of disoasoi-i oi' cows’ ud-
der nffcctiilg the calf. ln hand reared
calves diarrllocs. has been noted where
some additional i'oodstnil`s has been
added to the milk.
Wlicrc calves are noi allowed i.o
have the colostruin. that is. thc lnllk
givcn by the cows during the
first fow days after calving. thc trou-
ble may be expected. Pututlng the
calves into cold. dark places is also
a contributing calls-lo. (lertain worms
ill t.llc small intestines will also cause
the trouble. One or more of these
things will upset thc digestion ot' the
calf, acids and poisons foriil. and ilie
diarrhoea. follows as it necessary cf-
fect. .
,it is often difficult. to ilud out pre-
ciscly what cailses the discaso, which
accounts for the large mortality
amongst calves lu this country partic-
ularly. hut, in it decree, in all coun-
tries. Troatnieut may be divided in-
to threo classes--preventive, dietic
and curative. Tho first. thing to be
done is to endeavor t.o remove the
cause, and if this is done satisfactorily
it will often cud ill overcoming the
discasc.
Separation of tho sick frolu the an-
imals tliat arc well is tho first thing
to do, followed immediately by the
thorough dislnfectlon and cleansing of
all premises whore they have been or
are likely to bo.
lf the naval cord is disinfected after
tying with a 0.4 per cent. watery sol-
uution of alcoholic iodine and collod-
ion it will prevent diarrhoea resulting
fronl naval infection. Another good
plan is to rub the naval string of the
can Wm, ,. pi,-(-9 of copper sulphate
or bluestonc.
DIETIC TREATMENT.
Where the cause of tho trouble can-
not be definitely recognized. the lim
thing to do is to change the food and
pasture of both cows and calves. The
suckling calves should have utceisst to
their mothers at more frequent n o)r-
vajg, and tho quantity of lullk must' so
regulated. The substitution ofa o
ter mother for n sick calf is S0l`l1@tlme5'
recommended.
CURATIVE TREATMENT.
The very first thing to do in fill
cases 'of diarrhoea, after isolaiingutllo
beasts, is to cleanse out the intes nols
by admlnlsterlniga dose of caatorzo .
from one to on and a half ouocosé
followed by li mucous lifiulfl- 911°-‘gl
barley water. a decoction of |ius‘o .
starch and similar thinks- T0 l 99:;
may be addod opium (from B0_"'“':k"“l_
s nan in fifteen srainsl- Of ‘~““ neil”
magnesia powder (from three-fl\l;1
to one and drachms. D as
Various "C
salicylic
thirty
life
it ql.ilf~
ceolin and ll/90|
grainsl lf U19 “lm
in thn slmpo of
n litilu niiiul
. mivlil. '
rgingiquiwresiliia hav-
ing been received from the use of ani- Gillcrlclicell Dbllllrymcn, for time'out by hand just enough to prevent
oflnl. xi new Frencli antiseptic, which 911011811 is not given the gr0Wll\8 Dill- 'inflammation of and destruction of
has been highly recomniend' l by |618 l-0 C0019 £0 Gflmlllclc l\0l'll1Bl 111.8- the udder. This is probably a better
French scientists. \\ here wcrlns are lllllly before the extremely Cold weath- method than snowing me oolt to suck,
found to be present biuestoue muv be er commences lll the lull. which is for when the colt is once separated
gliei. in a doze of seven and iv. hail’ to Uilllllli’ 1150115 the la" °l N01/embel'-‘from .its mother, both usually do bet-
flfieen grains. or tnrpentine in a dose The eilicli “me f°\' l‘“t°l\lI\K Wlll ¢l0°_ter if they are not allowed to see each
of one tablespoonful mixed with raw Mild- 111|'-|21' HVSFBKG C0l\¢llll0i\S. UDDI! other again until thoroughly weaned.
lulsced oil. fW0 factors- in extreme cases it may be well to
fine often heave of people ct their FUEL The bleeds Kelli- rub the udder thoroughly with a mixl
wits’ end to cure this complaint. As Second. The method Of §l‘0Wll\8 ture of 4 ounces of fluid extract of
a rule they do not even know the mid. and tlte conditions ot' the ran e. l d 6 es each of alco-
imenis of a treatment. and it is safe to
say that if one or other of-these form-
ulas wero followed out the results
would be as surprising as they would
be profitable.
A DISEASE OF CALVES.
Every year large numbers of calves
arc lost through some kind of coni-
plaint 'associated with diarrhoea.
There is an inflammation of the
stomach and intestines affecting older
calves known to the veterinary ex-
perts as gastro-ontoritic catarrh, the
main symptom of which is diarrhoea,
and which, in the great majority of
cases, is the so~called diarrhoea of
calves, as distinguished from what is
known as whits sour. -
f'-alvcs auifcrinl; from this complaint
will refuse to seek thc mother, to take
the udder or drink the milk, and have
generally a very tired appearance.
Fever may be present, and diarrhoea
appears, becoming the most prominent
symptom, and is often the first to
its appearailce.
When Standing the animals exhibit
a curved buck. with feet planted un.
derneatll the abdomen, the abdomen
is tucked un and inn flanks sunk in,
though they are sometimes dlstended.
If the diarrhoea continues for somo
days rapid emaciation and exhaustion
set in, the calves become quite apoth-
etic, their bodies feel cold,snd chronic
diarrhoea may result, or the animal
ends with death.
The causes are many and varied. it
may result from an unsuitable quant-
ity of milk fed to the young anlmal.or
it may happen tllat certain plants eat-
en by the mother act as laxatives to
tho suckling calves. Other things to be
taken into consideration are the possi-
bilities of diseases of the cow’s ud-
der affecting the calf. ln hand-reared
calves diarrhoea has been noted in
cases wllero some additional food-
stuffs have been added to the n'lilk.
When calves are not allowed to have
thc colostruni, that is, the lnilk given
by the cows during the first few days
after calving, the trouble may be ex-
pected. Putting th valves into cold,
damp places is also a contributing
cause. Certain worms in the small
intestines will uso cause the troube.
One or more of these things will up-
set the digestion of the calf, acids and
poisons form, and the diarrhoea fol-
lows as il. necosary effect.
lf. is often diillcult to limi out pro-
cisely what causes the diseasc,whicli
accounts for the large mortality
amongst calves in this country partl-
cularly,.but in it degree, in all coull-
tries. Trentlncnt maybe divided-in
to three .classes--preventive, dietic,
and _curativci ’l‘ho.first thing to bc
done_is to'_eudeavor,to remove the
cause, and if this is done ‘satisfactor-
ily it.will often end in overcoming the
disease.
Separation of the sick from the arli-
mals that are well is the first thing to
do, followed immediately by the tlior-'W1-ite, of these notes quite ten years
ough disinfection and cleansing of all ag., H is not so generally used as
premises where they hav been or are
likely to be.
li' tho navel cord is disinfectcd af-
ter tying w*-ith a 0.4 per cent. watery
solution of iodine followed by a 0.4
solution of alcoholic iodlnc and collo-
dion it will prevent diarrhoea result-
ing from navel infection. Another
good plan is to rub the navel string of
tho cull’ with a piece of coppcr sulp-
hate or bhlesionc.
DIETIC TREATMENT
Where the cause of the trouble can-
not be definitely recognized, the first
thing to do is to change the food and
pasture of both cows and calves. Tile
suckling calves lioud have access to
their mothers at more frequent in-
tervals, olid the quality of lnilk must
be regulated. The substitution oi' a
foster mother for a sick calf is sonic-
illncs recommended.
Curatlve Treatment
The very first thing to do in all cas-
' I rang _ Loo to it that there are no
giaggsdlgaghgfgéngitfut tifglafggfllgézicrevlcea in the mosting house. or nt-
by administering a dose of castor oil,
frolu one to one and a half ounces.
followed by a mucous liqilld such as
barley water, a decoction of linseed,_ V _
star, and similar things. To these may    _
be added opium (from seven and a
half to fifteen grains), or chalk or
magnssia powder (from three-quac
ters to one and a. quarter drachma.)
Various antlspeptics are given. such
as salicylic acid (three to seven and
a half grains): salicylic and familar- best to wean n colt and how do-you
acid (fifteen to thirty grains a ilay),'¢iry up the mai-0'.; milky'
in camolulle 1011. ure Slleclally P90001- The age at which to wean a colt
inolldcd. Other dlslufcctants arclmay vary from qv.. 0|- ,ix m,,m|,,_, 1_0
napthalin (ilfteon to thirty gl‘ula8).‘ei'ghi or ten, according to the condi-
salci. tonc and 11 quarter to two dracqtlon under whit-li the mare and coli
hms), creolin and lyscl (fifteen to thir-5 me |¢ep¢_
ty grains). If the calf is valuable, stim-| if the mare is bred again D,-ompgiy
ulants in thc shane cf raw cess mixed after fouling, or is being worked reg-
wlth a lilttlie alum and brandy are rc-inlay-ly, the ¢-0|( should pmbabjy be
oommen e . weaned at six to seven months ofage.
We have beard of good results hav-.lf n ¢-0|; 'ig gmigiii (0 ga( grain ,md
in been received from tha use of
anlodol, a new French antlspeptic.
which has been highly recommeniled
by French scientists. Where worms are
found to be present bluestone may be
given in a dose of seven and a half to
grains, or turpentinc in a dose of one
tablespoonful mixed with raw lin- mm; up to (hai age 1; will unqugg.
seed oil. " ltionably do better. The colt makes
One often hears of people at their
wits' end to cure this complaint. As
a rule they do' not know even the rudi-
mclits of a treatment, and it is safe
to say that if one or other of these
formulas were followed out the results
would be as surprising as they would
be profitable. - ' -
POULTRY e
bro
TIMI HATCH
8
Tile light, 'active Mediterranean
breeds are much quicker growers, ma-
turing on good range in from four to
six months. They can be hatched,
therefore, later than the heavier gen-
eral purpose breeds which require
about. four to six weeks longer to
reach maturity. Tho Lnghorils can
be safely hatched from tile middle of
-April to the dllildle or last. 01' May;
while heavier in-eciis like the l’ly-
mcutll ltocks. Wynndottcs. it. l. Reds,
etc.. will do better if liatched from
the last of March to the middle of
May. The hatching period as given
above may be modified to some ex-
tent if it is necessary to batch three
times to secure thc required number
of chicks.
POULTRY AND PROFIT.
Of the many get-rich-qilick schemes
there is perhaps none more delusive
than that of poultry raising on paper,
and yet, with the proper facilities and
applied intelligence, possibly as hand-
some returns can bo had from poultry
raising as from any other industry in
proportion to the amount of capital
invested, and the readiness with which
results can be obtained. As a side
lino for the farmer, or often as an in-
teresting anti profitable occupation for
the boys and girls on the farm, poul-
try raising offers great opportunities.
The value ofthe egg as a food is grad-
ually but surely being recognized.
with the result that the market for
eggs is rapidly increasing. This means
that in future good prices for poultry
products are sure to be realized.
Recent experiments have .shown
that flocks with unlimited range, such
as they usually have on the farm, have
given greater proflts per fowl than
flocks that were confined. The poul-
try house should be dry, free from
draughts. and well ventilated, but
need not bo an expensive structure. as
was once thought necessary, With
better systems of marketing the pro-
ducts. and with plenty ol' reliable in-
formation regarding the business now
within the easy reach of all contem-
plating taking it up, there is no rea-
son why there should not be a devel-
opment in poultry raising in keeping
with its importance. Splendid bulle-
tins on the subject may be obtained
from the Dominion Department of
Agriculture and from the various Pro-
vincial Departments.
PO_ULTRY POINTERS.
Quite recently it was announced in
a daily paper as a startling fact that
a.-poultry keeper wasiin the habit of
giving his fowis anionic in~t.he'shape
ofquinlne. Those' in the know. how-
ever. .are` quite..aiinversant:,with ;the
fact that' fow_ls,.-like oiirselves,- oc_¢e_.-
sionally need a tonic, and fsonietitnes
when- eggs are slow to materialize a
tonic works wonders. Quinine as a
tonic for fowls was advocated by the
iron, however. A combination of the
two, such as the chemist puts up in
the ordinary way, answers admirably,
but it requires to~be well diluted.
About rt teaspoonfill to a piilt of
drinking water is abollt tho mark.
When a. fowl is at all nnaemic, which
can generally he judged by paleness
of comb and wat.tles, a few days’ ionic
treatment will make all the difference
ill tile World.
Should you happen to see one of
your fowls with at frothy illm over oilc
of its oyes, have it out of the pen at
once and isolate it, for that bird has
a "one-eye cold," and if not promptly
treated may fall it victim to roup. The
treatment in the early stages is sim-,
ple, but once let roup get a foothold ,
there will be ructions. Bathe the eye
with lukewarm water in which a few
grains oi' permanganate of potash
have been dissolved, and repeat until
the eye presents a normal appearance.
A llftlo roup powder should be added
to thc soft food. Very often il cold ol'
:Illia lollild is lost up by exposure to
tempting it cure will hc next useless.
__._.i&_
/ \ , f
BEST AGE TO WEAN COLT8
A reader asks: “At what age is it
hay when young, which may be done
af. any time after the colt is a month
or six weeks old. the age of weaning
is not so importsiit a matter; but of
course milk is the best feed for the
colt up to eight or ten months of age
and if part of its feed is its fnother’s
about half of its total' growth in
weight the first year, and it is, there-
fore, important that it receive a lib-
eral graln ration from the period it
will begin to oat until it is at least a
year or possibly 18 montths of age.
While thc colt is receiving milk al-
most any grain food, such as corn,
for instance. will be all right: but af-
ter it has been weaned it should ro-
celve feed richer in protein and min-<
eral matter than com. A mixture of
five parts each of corn and oats and
one part of cottonséed meal is good.
The mare's flow of milk may usu-
ally be dried up by reducing the feed.
giving only dry feed. an removfn
the colt! With mares that ive s 
flow of milk theicolt may be al-
lowed- to such once a day for a few
days. than oncea day for a ,few days.
Belladona an ounc
‘hol and water to assist in drying up
'the milk flow; but usually all that is
necesary is to remove the colt, re-
iluce the feed of the mare and milk
out the udder a few times by hand,i\t
intervals of a day or two apart.
FEEDING THE HORSES.
Tllo Agricultural College at ithaca,
New York. publishes ii. bulletin in the
Farmers' Reading Course on “l~`oeding
the Ilorse." It saysz-
Thc importance of regularity in
everything that pertains to the man~
agement of the horse cannot, easily
be overestimated. 'Pills applies par-
ticularly to feeding. Wherever feed-
ing stuffs are employed in the ration,
the horse should be fed regularly and
uniformity at all times. The horse
anticipates the feeding hour, and be-
comes nervous if it is delayed. lie
nelglis and coaxes for his food with
great regularity. The horse’s diges-
tive system and his vital activities be-
come accustomed to a certain order
which must be followed if one is to
be successful.
Since the grain of the ration is rich
in digestible nutrients, it should stay
in the stomach as long as possible. for
the digestion of one of the most im-
portant oi' the nutrients is more com-
plete there. From this it would seein
that tho horse should be given water
first. oi' all and that should be fol-
lowed by hay, the grain being with-
held until at least part of the hay has
been consumed. There are, however,
very serious objections to this prac-
tice, as the horse is unsatisfied, is
anxious and very nervous till fed his
grain and should not be compelled to
wait for the grain. A middle ground
should be taken by watering first.
feeding the grain sprinkled with a
small allowance of moistened, chop-
ped hay. if possible, and watering
again after the ration has been eaten.
The work horse has a hearty up-
pstite. a vigorous digestion and re-
sponds as does no other animal to ill-
telligent care. He should be fed
liberally and frequently, the amount
given being regulated by the size of
the animal as well as the amount and
kirid of work he is required to do. In
general the horse should be supplied
with something over two pounds of
provender daily for each 100 pounds
of weight.-Our Dumb Animals.
 j Pies 
_  un HELPS Hoos. - ,
Dr. Marlon Dorset,c.ne `of'the young-
er. scientists, 1n_r.he .uo<er'niaenn_~nnr-
calvof :mlm-ai husbandry,-~is prepar-
UIE h0§e to some to their deaths
pure and untalnted. 11e’s not espec-
ially concerned about their morals.
it is tncir material welfare that con-
cerns hlm. 1f.'s a, mere business pro-
Dosition to aid both the producer
and the consumer. nut he's not going
to get this pecuniary saving. what
real scientist over did reap the ro-
wards of his discoveries! it-s tile
farmers and you seekers oi decent
food who reap the benefits of ur.
lJorset's important investigations.
Dr. Dorset has charge of that
branch of the bureau which makes a
study of the causes and prevention of
animal diseases. I-ie has turned his
ntten-tion in particular to hog chol-
era.
Though too small to be seen, the
germ is utilized ia 8, very practical
and successful way by as method
winch Ur. Dorset invented. This metn-
od depends upon the fact that, u-neu
blood irom a cholera-sick pig is in-
jected into the veins of u hog that
has recovered from the malady, the
latter is not made sick, but its own
blood thereby acquires power to P10*
tect other pigs against hog cholera
So fatal is the complaint that four
out of tive of the animals attacaed
by indie. But the one that recovers
is thereafter an "immune," and may
be used for producing a “se/rum."
The serum is obtained by taklhil BOW?
of the blood, -allowing it to settle,
and pouring od the watery part from
the top. An immunity that is com-
plete nnd permanent is obtained by
aimultaneo\;sly’iniectlng serum tm
the inside of one hind' leg and viru-
lent brood from a cho»lera~s'ick pig
cn the inside of the other hind leg.,
By this simply means hog cholera
has already been practically wiped
out over extensive areas, and before.
vary lung it is destined to disappear
entirely. That, at least, is the bc-
liel of the ili;reau's scientists.
.___.._..-_---
1 -SHEEP . 
. » 1 'I
SOME SH EEP P0lNT8.
It often occurs that men who never
have kept sheep, but who wish to he-
come interested in that branch of
farming, are at a loss to know what
kind of sheep would be best adapted
to the particular localities in which
they live. Because they are thus un-
certain they are held back for a long
time about making the venture. It is
in the hope that I may throw a bit or
light on this question that I am writ-
ing this article, says . L. Vincent in
the inland Farmer.
I have a farm with rolling land and
sloping bills. I-‘or thesstpssturcs have
found that the Shrops ires do very
well indeed. These sheep get their
mountainous section. where sheep do
than once every two or three days
fora tiuis. or the mare may be mulled
legs and face graylsh-black, well cap-
ped with wool. They will travel uny-
where and eat green stuff that some
other kinds of sheep would turn from.
I have known rams of. this kind to
weigh 225 while the ewes go some 50
pounds less. I do not know of any bet-
ter sheep for a country such as 1 have
described, or tllat will bear more
lambs' during its lifetime that the
Shropsbirea.
But in saying this, I know the
friends of the Hampshire, will bring
me to account. claiming for their
favorites that they are even better
than the Shropshires. lt may be be-
cause I never had any of the Hamp-
shires that l place the Shropshires
first. But l have seen tlicse sheep and
know they um certainly ilnc, beauti-
ful creatures. These, loo, are from
one of the South of England counties.
and are named after that country. 'Thi-
downs or broad ridges of undulating
land of Hampshire County, bear excel-
lent grass for pasturage. and hund-
reds of thousands of these sheep may
be found there. Like the Shropshire:-i.
the I-iampsliircs have no horns, are
black in the face and legs. and grows
to a rather larger size than do the
Shropshires. and that they bear lambs
just as readily. lf I were to exchangi-
my Sllropaliires i think l would try
the llampsliires.
Still another sheep to get from the
south of England is the Soutbdown.
As a matter of fact. I suppose all the
so-mlled “downs” are offshoots of the
southdowns. it is a pretty sheep. w.iih
a well-formed body, very trim in ap-
pearance, and when well bred up hav-
ing coarse, rather light wool. You
taken southdowll and cross it. with
one of the really heavy breeds and you
get ii sheep that can hardly be beaten
for meat qualities. The wool is not as
desirable, neither are they as prolific
as either the Shropshires of the
I-iampshires Downs. Ilndeed, the for-
mer sheep was found out at the Wis-
consin station to bear more lambs in
a given space of time than any other
sheep, with the exception of a fourth
cross of Shropshire rams and Merino
ewes.
Tho Shropshires bear closc, oily
beautiful wool. and their tleeces weigh
as high as nine pounds at times. An-
other highly desirable mfwyp mfwyp
other highly desirable quality of all
three of these creeds is that they do
not seem to be as apt to get sick as
some of the other breeds.
Now, there are other breeds which
might be mentioned for farmers situa-
ted as many in this part of the coun-
try are, with hilly pastures; but I will
not stop now to speak of them, lest I
confuse the prospective sheep-grower.
By getting some of any one of these
sheep one could hardly make a mis-
take. But it would be well to begin
carefully. That is, buy a few sheep
and work into a larger flock gradually.
lt is well to get experience at first
hand. That is the best as a rule.
SPEECH `0N‘~|NCREAS,ED PRODUC-
»‘ - ' T|0N. - -“ `
Prof. W. J. Reid.
Before the Short Course in Agricul-
ture.
Mr. Chairman, and Gentlemen:
In coming before you to present my
allotted part of the subject on increas-
ed Agriculturnl Production it is hard-
ly necessary for mo to deal at great
1eugl.b with the urgency ot' the situa-
tion. Thc gentlemen who have prece-
eded me have emphasised this point,
and all I wish to do is to add my word
of sanction to their remarks.
| Most surely, we are- facing n situ-
ation that demands urgency. The
Brltlsh empire has been drawn illto
the greatest war in the history oi'
|Canada is giving aid in the form of
men and supplies. The men going
to the front are accepting a responsi-
bility that is of vital importance. but
they are fully dependent on the men
‘who remain at homo to furnish sup-
plies of agricultural produce. lt has
been said in full faith that “men fight
on their stomachs."
The United Kingdom is largely an
importing country which onipliasises
the fact that if there is fl. tlecreaeo of
supplies, especially while she is feed-
`ing the troops of thc Empire, the rc-
sult will be hazardous. The annual
'imports of the United Kingdom in
meat supplies arc enormous. ln 1912
they were:
Beef.. .. _ . ._ .£iZl,tl'l4,l!l7
1 Mutton _ . . . . 9.698.783
Pork . . . _ .. 1,101,008
Bacon  .. . . 14,555,548
iiam . . . . . . . . . . . . . . . . .
_ .£2.’l'20,il'l9
liides & Skills .. .. 111,690,120
A total of $155,440,120
This means a total of approximately
two hundred and sixty millions or
dollars. worth of material of which
Canada is responsible for a large part.
Taking the years 1910, 1911 and 1912
we find Canadas' trade with the Ilnited
Kingdom as follows:
llorses
1910 $88,215
1911 62,147
1912 35,650
Cattle Sheep
$9,979,918 $1l.44i
7.942.144 10.661
3,343,625 9.421
it will be noticed that Bacon was
,not included in this list. Figures from
‘the same source concerning the bacon
lwere not available. However. we
|flnd that during March, 1912. Canada
isent 42.492 cwt. of Bacon to thc Unlt-
»od Kingdom, 27,643. cwi. in March
1913 \nd 18.512 cwl. in March 1914,
with this we find 8.128 cwt of Hams
being sent from Canada in March 1913
'and 7,148 cwt. in March 1914. it will
be noticed that a marked decline is
evident in all branches of this trade.
.This is accounted for by the growing
name fromacouniry lil England. over (home trade of Canada. To make up mm bl
on the border of Wales, a rugged. ,for this decline the United Kingdom 'gon ’* °
‘ increased ber imports from elsewhere
i 'THE FARM 
the world and, among her colonies.‘
Canada. ln ther agricultural  ,
as wll Cangda will be ex&eot0d~  1
increase ber supplies and us WB'
find necessity for immediate inc _
‘ed action. With a B’r0wlnl"l!blil0f; fr
l
sumption and a broader foreigii' _ ,_
ket our present production 
commence to flli the denlsnd._ 
At present the Live Stock of Pnl.
island is valued as follows; V `
Horses . . . . . . . . . . . . . . . .
. . $4,170
Cattle  .. . 2.238
Sheep... . .  34
Swine..   
I .
axes
This totals ' aimed!
seven and ti Qlllf-
ior millions of dollars and wc find-thit
during 1914 thc following Live Stock
and products were sold, in or from
tho province: '
l.|vo animals sold . . . .
.. .$1,514,607
Slaughtorcd & sold from
farm:-1....  . . . .
.. 859,625
Live Stock Products..  2.769.596
Making a total of over five millions.
or seventy per cent. of the total stock
valuation.
This is a high record for the past
year and shows the possibilities of the
Province as n Llvo Stock Producer.
the high prices realized for most of
our produce during the past year is
responsible for the excellent showing.
However. the present demand for the
sumo produce at equally high prices
will undoubtedly last, for a number of
years to come. And wc are expecting
that prices will go higher.
l wish to rcvisw it nulnber of _the
classes of Live Stock for the purpose
ol' noting the provincial standing for
each one and the possibilities 3;
making improvement. The _vast ne
of tho lnlperlul Army for cavalry and
trtillery horses is well known. The
life of n horse in active service _jis
given by an authority, as ten days and
this shows the need for an almost un-
limited supply. »
Tl; Canadian supply of suitable
horses seems to be limited. Imperial
llorse~buyers have visited variolil
parts of the Dominion and while they
have purchased a large number. it has
not satisfied the majority of our Can-
adian horsemen. One Toronto news-
paper says that 30 to 50 per cent of
the horses inspected have been turn-
ed down for various reasons. Our own
experience with these buyers has
been of a aiigflar nature. The buyers
made it plain before comnlencingitn
buy that they wanted a horse standi it
15% to 16% hands weighing from 1&0
to 1400 lbs. They were to be sound,
trappy and spirited in action and
showing good quality in feet and legs.
It is needless to say that many good
horses did not fill the requirements.
The reason is plain. We have been
filling it demand for it light to medium
_draft borne cr 1400 to 1500 lbs in
weight and we find that such a horse
is the most’ useful for working our
soll. While we are disappointed that
we cannot supply all trades it is wi e
to cater to the- most reliable alldithls
will he the trade we have been fillillg.
Regardless of whero'the»horaes- for
the war are hougbtjt will 'affect tile
horse market generally by raisiiig
prices 'when we hope it' will'be our
turn to make reliable sales.
With regard to improvement it is a
gradual process. The general type of
draft horses in the province is becom-
ing more and more regular but yet
there is room for work. The Stallion
Enrollment of the province shows the
following horses in 1913. 
25 pure-bred and 19 grade Clydes-
dllles.
4 pure-bred and 1 grade Percheron.
1 pure-bred nlid 3 grado Shires.
24 registered and 48 grade Stand-
ard-hrods.
In 1914 wo havo a decrease of forty-
flvc, which is largely among the grad-
es. This is showing a preference for
the purebred horses which is hope-
ful for n more uniform class of horses.
We have been in studying the care and
feeding of horses so it is not neceiilary
for me to mention tilat part.
One of the principal demands of an
active army is for beef and 1 have
given you the enormous amount need-
ed annually by the Unifnrl Kincflovn,
nearly one hundred million dollars
value and at present the demand ‘is
much greater. Butchers who have
been in the habit of supplying 'tho
camps at Valcartier are now being
asked to supply Salisbury Plains.
When we begin to search for a supply
to' fill this demand we find that-it is
not to be had in thc same proportionii
as it was it few years ago. Our trade
with the United States has grown
and our home consumption is steadily
growing while our trade with the
United Kingdom has decreased in `a
marked way. increased prices It
home have taken a large part of our
surplus stock and some breeders have
even sacrificed part of their breeding
herds. The same condition of alairs
ls being met witll in the United Stated.
During the last five years there has
been a decrease of over 10,000,000
animals in thc annual output of the
llnitcd States herds. The solution is
being sought in adjusting beefraisilig
to mixed farming methods. We are ll-
ready at that stage of the business in
this part of Canada and as the system
becomes universal it. will be to olr bs-
nefit. Such a system will gradually
promote a general supply at prices
that will be as high lf not higher than
they arc at present. With this new
development the general purpose Beef
berd will be more generally used. The
move has been in that direction for
the past few years and Dual-purpose
Shorthorns have been selling at -dx-
The English Short/
has been the originator
cow and has pro-
aaimal can be bred
of certainty.
the milk gira-
herds, an as
that 70 to 80
Eng. 1| pro-‘
ax.
Short-
cluslve
horn
of the
ven that
with a
Records
ducing
in
per cent!
duced by
perience
horns at
sufficient
we know
milk
well. They are good big sheep, max-lDenmark was supplying greater quan;
lag mutton fast( bearing lambs freely titles of Bacon each year but at this
and shearing a fairlyf good fleece. 'rlie present time when ber trade cannot be
sliropsliire is a fine looking shoes; mined on the demand will fall
with a well proportioned body, is I7 upon the United States and
|flt can bc
duced
jrclscd.
headed by a
ing qualities
must
in the