i’ MAY 1, i920 _OO#§vw~ §H“+¢.¢.q_v;-~-¢:.- AFTER A MARE FOALS‘ p. mare -foals, she should l“ n good, dry stall or l vlven the best of care 1;;- nmlltlitvbdttys. The first day or so 5pc will not want much food. About 1pc second day she may be given some nourishing. milk-Producing foods, such as oats, bran, a little corn and hood clover or my‘ along with plenty of pure wat- el- for tlrlnking. From llils time forward tlie main object in feeding huuld be to supply an After ‘be kvill the mare -S lunundaince of food adapted to milk production. Fur roughage, good clover cr alfalfa hay will answer “mg-l purposes, \vliile for the con- centrattes oats and lbranpare fluotl. When the foal is dropped before [lhQ grass season. soon succulent food might to be provided. As soon as grass season itrrlves nothing is better for the mare than fresh grass, although slie should be giv- cn a fair proportion of dry food to supplement tlic grass and to coun- icrtact IIlf‘ laxitiivc nature of milk llroilticcd from kfPPlVllrttt-ia. (‘m-n should always he exercised to feet] 1h.- itlolhef‘ regularly. lulu to ulakc changes in the ration gradually‘ in tirdcr to avoid tiigcslivc trouble in the foal. ._.._._--<o-¢—-i- . START EARLY IN LIFF TO EDU- CATE THE COLT One lcsson ‘which has not been given very inticli consideration by Agricultural (follegcs. and similar irlstittliltuis ‘that dell -\vl.th livc~ . . has been the thor- ough domestication of farm animals llut llicre is nothing in all ‘the iii- dustry iliat ‘will give ‘better re- sultant less cost. than the early training oi’ all farlin anitnnls. No other incdiuin in the management of farm live stock will leave bctl- hr profits for the outlay. To be sticcce. ul with live stock. on tlic mixed farm thorough domestica- Iion and training must stand as. lln‘ first important duty, for if 1 b? 5 .- coufitlcnce in their caretaker, and contentment with their lot is ab- scui among the horses. cattle. slievl) or pigs on the farm. there will he an absence of thrift in the management, and losses will be ilk c]_\‘ to occur. Every youngster is horn with tlic instincts of the wild progenitor, and its tirgatiii-"nts at‘- iict entirely fitted to tlic conditions oi a life of domestication around the farm. Each species. therefore, require somewhat different train-~ ing lo fit in with the new eiivlron- rut-tit. It. gocs without saying that tlic ipirit, the fire. the speed and tlic tocility" oi‘ tlic well ‘iircd hot-sit 1.. me result of the thorough tlomesti- cation and training that the Arnb “we the horse thousands of years ‘seine the (‘hrlstiiiit "r1. The doci- lit‘; and homing instinct of the slireli was gencrateil in tlic species ages ago by tlic same racc of peti- pll‘. who as slicphcrtls "led" iltcir ilnclts "'l‘ltc sliccrp hear my voice and they follow inc" is a ‘biblical saying that throws a flood of light on tln- succossftil (lomestitztition of animals of rcintitc times. It was tlic only way tlic Arab could make iIli‘ lr-sl of tlic animal. and the oii- ly \\‘.‘iy llio itiiuui-i- t-ai make tlic ‘ livc stock industry worth wliilc is to tin-tit his tiniinals litiinant-ly all the time; study their comfort in llu- \'l\l‘_\'lll|.', (rlimattr, litindlc and train lIl"lll in their nursery years; iilrn Illt‘ worries that afflict tlic average iitockiiian will cease to cx- Isl. ‘ Training the Colt - Every young colt that arrives at IIll‘ hit-in should lbc haltcr-brukcit (luring tlic first wcck of its exist- t-ncc. 'l‘lil.< has been the experience of all good horscuicn. after long praclicc and observation. Thcy linvc found that flivinitcss ' and kindness arc two essentials iu the work coup led with a comlplcte allscllrl‘ 0i tool's play and rcgtilarity in cxcr- cisc that should only occtipy a few inouicntii cach day. The colt will soon learn to lnvo the diversion; but ‘care ‘should -bo taken not to “Tilly it. The ‘writer Itas ncvcl‘ htinillctl a colt yct but what ncigh- l-tl \il'Ill‘ll it heard Iiliii around tho Iiarns. ll-tvttstilwtiys ready lo lcavc Ils niolhcr lu lho stall l.o gcl. its ‘lillll’ till SPCUIIIIH. ‘pcriotl of t-xcrclsi- lll ilriul: lcd with tlic halter roll"- ‘livc IIlI‘ colt a short tiaunc. and illwllys use it when speaking to ll. Ncvtii" slrikc it on the bend, and be carcful II cvcr striking it at all. it I-‘lltcs n long ‘time to study tlic lflllllvrlllucnl of an animal lo ascer- tain when wpunlahincnt can be lud- iciotisly infliclctl. At weaning time. llll‘. early training will stund it in Rood stciid, for it will look on you as lis foster mother. ‘When the gasoline engine is ‘Elllllil or the buzz saw ‘In operation, l qllllllly lflltl lthe colt out to con-y vltrcc ‘ilt that nothing is amiss. ‘Let ll "it lllP-lillihts and accustom ii lo the smell of gasoline. Put a hand ‘. "ll it and reasintrc It ‘that all is _ wcll and in order. Never push it "ill" "ll" filli" to the othei .ln the stall, but train it to stund to the Tllli BEST MEDICINE ioit_i_i_mr outs 'l"housantla of mothers state posi- llvllly that Darby's Own Tablets are ‘he Iiest mrxlicine they know of for ‘title onrs. ‘Tlheir experience has rllllglii ihcm that lho Tablets al- nfl-‘l ll<1i1ist_ what is claimed for “lull and flint. they can be given "l: l llcrfccl. safety to children of Josnllliell. ‘Concerning tihem Mrs. Ilmfiillt Therrien. ht. Gabriel, de Ownflglb Que. Writes: "Baby's ‘ km ablets are the best medicine I “vouvlylof for little ones. l thought m“ Til" Ill" my baby before trying him Iiclllllla hm Hwy noon mad? Wm,“ S‘ “llll llll-Illly and now I Tmmetsu‘. e without them." The "a or bf“ "l" lly medicine doal~ from Tge "gr" at“? cent! a box 90-. Broekvllle, onnam. Medmm‘ _ alfalfa ' oll‘? sllllf ‘lly the word of command. er “nut! l’ l}! . 0i‘ On a high mang- fah duwlfl ciances are that it may g,‘ n \ ll l" llllll its halter ‘may ‘h xtd in it. and the fright sust- eilllll “lav lead it to refuse ‘to drink from a tpall though thirst-y. When [baking it from the stall, always ack the colt out. and turn it in the passage ‘wll-Y- ‘Matty a colt has been llermunenrly Injured by attempting i" llllll “lmllld In a stall when a- one in the stable. But a coll, would llever do this if it had not been accustomed to the careless method many horsemen have in allowing them to turn around In the slnll when led out. Afltcr tlic colt has gained snlfl- Clfllli strength and age to gel ad. vaiiccd lessons, it may be harness- cii and after it has become famil- iar with ll and the bit Ill its mouth tlic old cutter should take its tplaet- iii the training. Never cheat the animal ‘but instill confidence and hive the colt the idea ‘that so long as‘ _\'(.‘lI are around it is all right. [Mild and sconsldcrate treatment, with constant attention to details will lcad to this. NlTRO-CULTUREC WITH LEGUME SEEDS Siiicc the time of the llointiiis it has been known that the introduct- lion into a crop rotation of a leg- unic—thai is. one of the plants bcloitging to the family Leguiiiinu- sac, of which tlic most important incinbcrs from the farming view- point tire clovers, peas, beans, and vett;lics—soinebow or other, great- ly benefited other subscqueut7crolls it is only within the last few years that the explanation has been dis- covered. Tito Legumes, as a family In the vcgetalble kingdom, generally bear on their rootlets small nodules or lumps, of the size of a pinlieatl up- wards. ililscroscopic study has shown that these nodules contain numerous small organisms, known as bacteria. These organisms be- long to a particular group with a number of definite strains, each stiictly to a particular plant or group of plants. A long series of subsequent experimenting has pro vrd that these bacteria convert the ntrogen of the air into a- chemical forin which the plant or group of plants can readily assimilate. Tilc association. in short. of plant and bacteria is decidedly ‘beneficial bolli to the legumes and the soil. Tile net rcstilts, at "the end of the sea- son, is a valuable addition of iiltro- gen to the farmer's fluid at. practi- cally no expense. Now "nitro-culttires“ are simply collections of these bacteria ready made from an Oriental mixctl with chemical salts, and ilieii bottlctl wfor sending out. cultures. breaks up the jollyfshult sugared water, and wets his seeds trilbutus tlic bacteria over the seeds which. when dry, are sown; and. so, plant and bactcrla are brought iiito intimate contact from the very I'Cllllllt‘fl('(?lllt‘.llI of growth. _ Nitro-ctilturcs arc prepared by tlic Division of Botany for alfalfa and stvecl clover, red nntl alsikc (ZIOVOTS and peas, anti are ptit up in lliottlcs trontaining sufficient nac- tcria for t-lic treatment of about a bushel (00 lbs.) of seed. ('.\lll\ll‘t'h arc supplied frec to farmers on ap- plltzatitin to the Division of llotaiiw (‘virtrtil lajtperiincittttl Farm. Ot- la-wa, Ontario. on their stating the crop for which culture is required, atui the tluaiitity of seed proposed to Iic trcattctl. Only ihrtvr such bot- tles in all. however. own be sull‘ piivtl to any onc flllllllvlllll- A. INGLIS, iLA. KILL WARBLE rues IN THE onus STAGE The characteristic lumps or swel- lings which may he found undcr the skin on the backs of many (Yrllllfi ‘mm January until April contain grnbs if these grabs arc allowed in rcmain. they will colllllllllfl l-llell rrowih, drop to the ground anti transform to hccl flies, which may rcinfcst llll‘. cattle during the Spring and Suinnitir, The lzrubs weaken lilo catllc. ctnisc them to tall ol'f iii flesh and lnuk, and dtvcrcaso tlic value of n“. “mo, The beef in the immediate vicinity of n giub becomes slimy and of ii greenish color, and is lknuwu to the butcher as Iifrkfitl Ill-cf." ()n an average the damage I10 ll“. lllllns ls placed at one-third their value and tho loss of beef to 'cacli infested animal ranges from $4.00 to $6.00. Removing Grub!- Thn gruhg may IK‘ pressed out through lhc opening at tlic top of tho swelling. A sharp knifc anti a pall- of tweezers lvill often facilitate the work of removing the Krill"- inre should be taken l0 "llflll "ll tho grubs removed, to prevent their further development and transfor- mation Into flies. It is advisable to examine the cattle for lumps or Iswelling over tllll llllcli every lw° or three weeks durlnit llile Willi" and early Spring to detect the pest. Various oll are often used. The lotion is either smeared over the infested reltlon or fllillllefl l" llle mouth of the breatinig ltole of the grub. One or two applications will usually be sufficient. The objection to this method is that the wounds do not heal readily unless the grubs arc removed. ‘Some have claimed that the ar ilenical and coal for dlflll will ll» used In the case of large llefllll which cannot rend-fly be treated by direct removal of IIlI‘ grubs. II still remains to be determined. liow- cvcr. whether practical means of eradication can be made by i119 “Br of dips. Dips applied during the Spring and Summer will no doubt.- strain apparently confining itself The ‘finiiicr. when lie receives the es it tip with some skint milk or with tlic resulting liquitl. This dis- -._.___. v km many maggmll illlll 988s which are attached to hairs on animals’ bodies. The Ox Warble Fly. The udult of the ox warble is a‘ fly about half an inch long, very lllllly. and resembles a small black Holley bee. The females in deposit- ing their eggs on cattle worry nnd torment the animals and frequently cause them to stampede for shelter 0r water. The fly does not sting or bite. but the animals seem to have an instinctive dread‘of Its approach; just as the horse has for the bot-fly; Flill Oil. train oll and other sub- stances are often recommended as a “Wily i0 keep off warble flies. To be effective, their use would have to be continued during the Spring and early Summer, and such a‘ Drac- tlce would be difficult and expen- sive except In the case of ‘entail herds of valuable cattle. INBREEDING The poultrynian is often in a quandary regarding inbreeding Ilc hears that all if the greatest strains of laying fowl have been produced by inbreeding. Others whose judgment he has every rea- son to trust. are just as strong in their condemnation of tlic prac- tice. What, then. are ‘the facts‘! Inbreeding may be defined as the mating of relatives and just as lhcro are degrees of relationship, so there are degrees of inbreeding. Linc breeding for instance, is so designed as to keep inlbreeding at a minimum. At the ‘Massachusetts l-Zxperimciit ‘Station all kinds ot‘ matings have been made to find a practical answer to the question.‘ “Shall l inbreed?" The investi- gators conclude that the wisdom oi’ the course can be decided in each individual case only by the merit of the progeny. Generally they coucltitle: “in otir experience the very best results have come from oulinatings. while the very poorest have come from close matings. it is clear. t-lien, tliot very great care must be used when inbreeding. lest disas- ter overtake the breeder unawares. Very careful and accurate pedi- grees and other records must bl‘. ltept. Furthur, the provisional con- clusion appears instilled that the very best results are most likely to be obtained by crossing two 1118' tiilct lines. each of which in inbred and which is doing well. Vet-y likely the Iicst way to retiew the commercial egg flock is tlirottgh thc crossing of strong, high- producing, inbred liiics. which will. of course. anew each season." ONION GROtWING The easiest way to protluc" a good crop of large onions oii_ a small‘ area is to buy sets. which are SlllillI onion bulbs less than threequarters of ttii inch in iliamct er, anti ‘plant lhein in rows at lcast fourteen inches apart nnd t'roni two to tlircc nclics apart iii tlic row. 'I‘itcsc small bulbs arc placed iii sliillow furrows and covered light- ly by hand. Another plan is to sow seed in a greenhouse or hot bed in February or early in March and transplant the young plants tlii‘ cctly to the field curly in the spring sipaciiig the plants the same as tlic sets. 'l‘licse incilioils are not suita- lile 1o oiiiuii groping on a large scale, as lhc sets and plants cost to inuch and the labor of planting is too grcztt. Sced is sown in the open ficld for the bttlk of the onion crops, and it is essential to stiw as etirly 115 the still ciin be prepared. as the oiilon makcs most of its growth before the hot weather comes. Onions, will grow on most soils btit do best on the sandy and black loams which are very rich in plant food. well tlralnetl and in a flue state of cultivation, being free from stunt-ii. stickinwectls etc. lClay soils are not adopted to onion growing owing to the difficulty of cultivat- l E i. ‘Stable manure gives best results when applied in the fall. Well-dc- caycd manure may be used in the spring if well worked into the soil A well balanced commercial fer- tilizer may be tiscd If niantire is not available. Cultivation and hand weeding should continue. gradual- ly tiecreuslng in depth until the bulbs are well formed. when cul- tivation should cease. The onions arc ready to harvest when most of he tops have fallen over. On small areas the bulbs are pulled by hand and thrown together in rows to dry for a few days if the weather is fine, being turned once or twice. They may be gathered and topped then and stored in slat crates. which are plied in itn open shed to continue curing. Winter storage re quires a dry, frost-proof room with a fairly low teinpcraltugeol Rodd‘ __-_-¢-o->-—-——— LIVE STOCK NOTEB. The Commltte which has been up‘ pointed to consider and draft u Dill" Icy for the eradication of disease amongst commercial live stock. will meet In Ottawa on the 5th and 6th of May next. On this Coinmlt- tee the producers will he represent- ed by the ‘President of the Western Cflllfllln Live Stock Union. Mr. Hut- ton; Thc President of the Canaditlll Council of Agriculture, Mr. It. W. E. Burnaby; the President of the Eastern Canada Live Stock Union: and the President of the National Dairy Council. Mr. E. H. Stona- house. The packers will be repre- sented by Mr. 0. W. Walker; Mr. E. C. Fox; Mr. Frank Matthews. and Mr. S. E. Todd. The Depart- iucnt will be represented by tho Deputy Minister; the Live Stock Commissioner; tlic Assistant Livi- Stock Commissioner. and chlcf In- spector. Meat and Canned Foods 1N TEREST TOFARMERS a: was:--¢:-¢-:---:=e¢¢»s»”““.““,““ I, was ensswrtsrowu OO-QQ QQQ-QOQQQ 3 Os -O§§'OfO OOOOO-OOQOQ-O-OO-O-OOO Veterinary Column Contributed by DR. K. W. MCKINNON Veterinary Inspector. %§O-O-§ ABORTION DI-SEASE OF CATTLE Cllllillgltius abortion of cattle is a specific infection disease manl- fested by aborlion, retention of the fetal membranes, inflammation of the uterus, caked udder and barren- llfsllfil‘ lllellllly. The bull has been considered a carrier, but just to what extent he may be lTsipQnglblp for transmission of tlic discasc Ill yet n (luestiuii. This tliseasti constitutes n very serious problem, viewed economical- ly, because of the extensive losses occasioned by it. Recent investigations tend to show that abortion disease exists in most dairy herds In this. country and is obscrvctl in beef herds even 0n tlic range. (‘alves stiffer from white scour and. pneumonia, bc- catise of this disease. ln- addition to tlic loss of calvcs, ll. loss that may run as lilgli as 90 per ccnt. in, some instances. occasionally cowsl succumb t0 infiaitiation _of the‘ uterus, gorge-nor nilier complica- iion-s resultant from this infection, but perhaps the greatest loss of all comes from sterility or barrenness. a (‘DllllllOll sequel to infectious ab- ortion and a genuine menace to the breeding industry. ‘ The, cause of the disease is the bacillus nborlus and may be ob- tained from various tissues of an aborted fetus. According to reports made by ln-, vcstigators of this disease, cows that have suffered abortion often remain carriers and disisemators of] the bacillus long after they have’ ceased to abort. (lows that have been exposed to the infection. but still have never aborted may he carriers of the bacillus abortus. As the result of years of tests with milk from cows as affected, it has been found that the udder is dis- eased and consequently milk is a source of infection. Therefore a cow that has been exposed to the bacillus should be looked upon as a probable carrier and disseminator of abortion bacilli and raw milk. from such an animal or milk from unknown sources inaycontain abor- tion bacilli and consequently be a sorucc of infection. One authority found that 29 out oi‘ 90 tiairies in Washington. D. (T3. i be maintained intact hyl bot-lied. Th0 tllmiwl‘ llfifiierlll lift’- inbreetllng. and making the cross‘ isolated from all others. grown on artlilcal soil, tionslsting of a jelly seaweed .dclivercd niilk containing abortion ‘bacilli. The fetus. whether livinli or dead. placental membranes, and vaginal tllscliarges from a cow. af- lfcctetl with abortion disease colt-i ltain virulent bacilli and mlly 00"" lslcqttently be ll means of transmit- ting tibortirln tlisease. (‘clyrs may become infected with the bacillus tibortus from niilk and from the tlischargcs oi" COWS lllill have aborted, and such infected calves . in tttrn, become a source of infection. Fccd and water, litter, buildings. inls and pastures become infctrtcd front discztsctl animals and become n. source of infection. The hull. as a factor in the dis- seininaiioii- of infectuotis abortion, inrrits serious consideration, how- ever, whether the bull is 11101‘? lllilll a more mechanical carrier of in- fection is an undecided question. Infection of tlic fvllltl lll llllim l5 of common octurroticc. Calves mil)’ also bfftftllllt‘ infected from lltiiil. from the discharges oil infected cows and from contaminated feed and water. Miiluie subjects may also be lnfcctcd by containiinatctl fccd and Wllivl‘. The avenues of infection may be hr- way ‘of the intestinal tract and teat (lucts. as well as the gcllllfll organs anti tirtifitiial or accidental itioctilttiinn by way of the blood or gulph stream is of course possible. The symptoms tlcpend ~up0n till.‘ extent, duration anti severity of the tliscasc process. Abortion may occur at some time from the Iiilil In the seventh month during the COIIFSO of gestation. The alterilirth is tisiially retained and itiorc Or lcss inflammation of tho titcrus re- stilts nml thin is followed by ster- ility or barrcnness. inflammation of tlic tiddcr is also llrrllfllll lll llle majority of instances. and the dis- cnslc is characterized by ll/ilill? scour and pneumonia In calves. Abortion occurs most frequently in heifers oi' in young cows and while It. usually takes place during the latter stages of gestation It may occur earlier. ln such instanc- es thc only evidence of abortion is the fact that animals are not preg- nant and yet arc known to have placental membranes, unlike other cases where abortion may take place during the latter stages of pregnancy there is a vaginal rlis- charge which varies ln color from a yellowish-while to a brownish-red. This tllscharlze may continue. or It may be expelled pcriodicnllly, this resulting from its accumulation In the uterus. where inflammation in the uterus exists subjects manifest cvitlcnce of distress have extremely high temperatures, nnd may be Inst In from one to three days because of the absorption‘ of pulridproducls from the uterus. In the less severe cases subjects are depressed, allite- tite is irregular, the coat Is rough. they become emaciated. and yet the majority recover in from one to two months. White scour in calves Is usually evident within the first three days of life. and a concomitant symp- tnm is lusslttltle, depression and rapid emaclatlon, fecal discharges are white and increase in frequency and quantity. Death from exhaus- tion occurs withln a few hours after the disease becomes evident. Pflfill- monla In calves Is characterized by n (injected tipprcnrance of the sub- jcct. high temperature. lack of de- sire in move. cottgh and nasal dis- charge. Dull areas mny be dolor- __.m .. .. ._.. __.._ Act. (Continued on Eff... fifteehl l GUARDIAN. "motility-s WORLD o-oo-coooavoooooooovoooooqqq Q . 9 OO-OQOO-OOQOO"! DOCO-OO-OCOOOOQDI>IIQOVOCOOCQCQv . I o u O 9 u Sour Cream Candy. One cup sour cream, pinch nl soda. flotik till it threads. Add one "llll oi nut meats; beat till creamy. A Crumb Catcher. b ‘vllell Kflllilllli; dry bread for Md crumbs. w fastening a bag over the tlose of the chopper the . crumbs will be prevented from scat lefills over thenelghboring table and floor. Cheese Potatoes. Onc-Iinlf pound grated cheese, ""9 hint niilk. one tablespoon flour one tablespoon butter. iSalt and Ilviiiler to taste, cook until dhick. llicc the potatoes after cooking and pour this dressing over and bake one hour very slowly. Orop Fried Cakes One cup stigar. two eggs beaten. tilted-up sweet milk. two teaspoons baiting powder. sifted with three “lllls flotir. llrop from spoon lnlo llllt fill. Fry iiiitll brown; tlicn toll iii liuuucrcd sugar. Onion Souffle. llfoisten one-half cup brcnd crunilbs ivith two-thirds cttp iitllk. Add one cup white sauce, one cup stewed onion. choppell fine three Ilcatcn t-gg yolks and whites beat- vll. ‘Beat all ingredients together and bake In a buttered baking dish. three-fourths hour; Pork Cake. One pound salt pork chopped fine one pint sour milk, two pounds raisins, lwo pounds cuijrants. three fourths pound cltron or two cups preserved or dried cherries, one and one-half cups molasses, one tablespoon soda, one teaspoon of all kinds of spices; flour to make stiff batter. A PIECE BAG. u Here is a sensible way o f tagg- ing the contents of a piece-bag: Oit the outside of the bag fasten tlic largest procurable safety-pin, \\"il<2n ilressinziklngis over attach to tlils pin a sample of every re- iiin.int that goes into the bag. One can see at a glance just what the bag contains. THE HEELS OF tWHlTE SHOES I 'Gct the druggist to iuakc a su-l luticn of orange shellac and al- cohol. and with a small brush zhp- ply this carefuully lo the heels and soles of your white shoes whenever the latter are polishd, it leaves 1i satiny finish and a ten ceiit bol- tlc has lttsted the writer consider- ably ovri- ti year. ' Steamed La 1e Pudding. _ Melt one-fourth cup butter, oiie- half cup molasses. one-half cup sweet milk. one egg, well beaten. Add one and one-half cups Graham flour, mix into flour. Add one tea- spoon suit, one-teaspoon soda one ctipti tlaics (chopped). Put in buttered tin anti steam. Harvard Pukidlng. This pudding hos the advantage of Iicing inexpensive as well as being loathsome and nutritious. Moll‘ three tablespoonfuis of butter add tine-half cupful of molasses, one-halt‘ cupful of milk,_and one and ltwo-tillrds ctrlifuls lof liioui" mixed and sifted with one-half tea- spoonfui of soda and one-fourth of a teaspoonftii each of salt, clove, allspice and nutmeg; then add one- half pound of dates stoned and cut in pieces. Turn into a lbuttercd. mold, cover and let steam two and tine-half hours. This is an eeoii- oinical dish. l" ‘\- . Prune Pudding is an eggless cold tlcssert. Pick over anti wash one-half pound of "idd two citpfuls of cold pruncs. water. cover anti let stand two hours; then cook tn same water Rcniovfi stones from prunes. crack and add moat from stones to prunes. Then add one ctipt'iil- of sugar, one-inch piece of stick cinnamon and enough boil- ing water to that in which the prunes were cooked to make one and one-third cupfuis. firing to the boiling point and let boil ten initi- utcs. Dilute one-tliird of a eupftil of com-starch with cold water un- til mixture will pour easily. Add flrltllllllfj. while stirring constant- ly, to prune mixture and let sim- mcr five minutes. Remove stick cinnamon. turn into a pudding-dish and chill. Servo with sufllil‘ and nighttime TAKE Hood‘: Saraapnrllla -- A 000d Blood-Purifying Tonic, Medicirw until soft. It is a medicine In which the peo pie can, and do have entire confid- once as pure, clean. lllld BRIB- lAII the claims made for It are justified by the testimony of the gratifying results attending its use In a multitude of cases of scrofuln. eczema or rbeum. psoriasis. blood-poisoning. catarrh and rheumatism, and of loss of ap- petite. that tired feeling, and low or run-down condition come on in the spring. . ft is not adulterated; it is not misbranded, but honestly labelled. It originated In a physician's pro scription and is recommended and used by m y physicians today. it has n rec rd of nearly 50 years of wonderful success. Hood's flnrsapnrllla "makes food taste good." Get it today. If you need rurulld laxative cathartic. take Hood's Pills. Ol‘ Apple Crisp- Eight apples, sliced (about 1 quart), one teaspoonful cinnamon, half cupfuul water. one cupful sug ar, tliree-tluarter cupful flour, iiev~ en tahlcspootifuls butter. ‘Butter a fire-proof dish and fill with the apples, water and cinna- mon mixed. Work together .the remainder of the ingredients with "l9 "fixer-tips until crumbly, Bllread over the apple-mixture, and balke uncovered for about thirty minutes. Serve with whipped crenln lemon sauce. or maple syrup. ~--—-—i©l---. ‘s. RECIPES THAT WILL SAVE THE USE OF POTATOES lWonicn who Iiave pledged them- se vcs not to buy potatoes for [hg next four weeks will be hunting up Fel-‘lllcs for substitutes. A few sug- gestions may be of use Rice is. Drill-Willy the best substitute for potatoes, btit boiled rice if not pre- pared in the proper way. can be Vtll‘! unappctising. A-slniplc way l0 b0ll r100 for use as a vegetable, or for curry, is as follows; - Wash thc ricc wcll in several waiters. Put it into plenty of boiling salted Wlllfll‘. Stir llll the waloi- re-boils then boil fast. without a litl._f0r about 15 minutes. When a graiii of rice is easily crushed be- tween thc fingers and tiiunib. drain at once, and put to dry on lilo nan-n c-f a sieve. bet in a Wflflll place, Ollfiaslflll-“llly tossing the rice about with two forks lo kecp the grains separate. Macaroni _. Macaroni can be used very stic- ccssftilly with meat, or cheese, (‘are should be taken in the boiling. About _% pint of boiling salted water is required for 2 ounces of macaroni. which should be rinsed lllliflkiy through cold water before putting inlu the boiling water. Stir till the water re-boils, then cover the pan and boil gently till tender, btit unbroken-about half an hour The macaroni should absorb nil the llqiiid. if this happens before the macaroni is tender add a little more water to the pan. l lMiicuroni and mutton pie good stibstitttte dish. Take some scraps of mutton. put them through the iniiicer with some (lllIOllH and parsley, and if possible some mixed herbs. salt pepper. and a pinch of sugar, which brings out the flavor. Mix all well Lo- getlier and put into a saucpaen. isn witlra little stock, or butter. and stir well. Have some cooked mac- aroni ready. Lay it at the bottom of a dccp dish, then add Ihi. tnctit, putting itiore macaroni at the top. Sprinkle. all over with dried bread crumbs. The meat mixture must. not be too dry or it will dry tip too much in the cooking. Put Into oven and bake until the top is a nice blown. about 20 minutes. ltict- and mutton pie is excellent Toke sonic cold cooked rice. and mix it with some minced mutton. Flavor with a little tomato sauce and add a little stock. Warm all together in a. saucepan. Let it cook till the mixture has become pretty stiff. Take ‘out. and put it into n baking dish. Press it well down and pour off the liquid. Place it in the oven and ‘bake till tiiceliy brown. Make a thick gravy of (he liquid which has been pressed out and a little more stock added.. Thicken with ‘flour and color to make it look dark. Turn out the baked inixttire and potir over the satice. Curry" powder may be atldetl to the meat and rice if liked. Butler bean scallops are easily made. though tilt-y take some lime to prepare. The beans shoulll be soaked for two days in cold water Ste-u‘ them in the same water for three hours, adding more liquid if they get to dry. D0 not let them ‘boil'untll they are nearly done. 'l"~lt'c them otit and p-ut about ~21 talblespoonful of beans on each scal- lop shell. Add some salt, pepper, butter and grated cheese. tomato sauce and bread crumbs. Put in the oven and bake for twenty minutes. l THE‘ SPRING CLEANING Wall Paper: Brush, then rule ccntly with old laco curtain or other slightly coarse material. Clean very sojled‘ paper. with flour and water dough. turning ii. when dirty. if the paper ls glazed. If rough in surface, use bread. Grease marks may be taken out with French chalk and fuller's earth mixed to a paste, and allowed to dry on the spot. Wicket‘ Furniture: if brown. clean with a rag dipped ln coal nil. which will remove the dirt, and preserve the polish on the wicker. wipe thoroughly dry. then stand in the open air. Tiled Hearth: or Walla: Coal oll or lemon juice removes stains; a cloth ‘wrung out of hot water should afterwards he npplied. and the tiles polished with n chsmois or a soft flannel. ‘ Laying Carpets: Newspapers should always be laid over the boards before the carpet is put down. even if felt is used also. lf sprinkled with borax. It will keep Insects away. Tn restore Varnish: Rub with boiled linseed oll. applied with a flannel. Wire Screens: Brush to remove dust, then go over the wire both aides with coal oll to clean and pre serve from rust. - Staining Floors: (‘lean and dry floors. rub with coarse sand paper; knock down all nails. stop cracks with putty or a pulp made of paper then use stain, If tin containing stain la kept in a pan of boiling water whilc being used. it. aids the work and makes tlic liquid go fur- ther. ln cleaning floor before stain- ing. always. scrub hoards the way of the grain. lf white. clean with salt waten. Windows: Bon Ami rubbed on with a damp cloth, allowed lo dry. Illicit; rubbed off with a clean, dry c o l. Sliver: Washed in an aluminium D811 of boiling water to every quart. of which one teaspoon of salt and one of carbonate of soda have been added, will require no polishing. There is also u silvercleaning 010th. which is excellent for keeping silver bright. Plaster of Paris: Should be cont- ed with thin starch. when dry, this may be brushed off, and any dirt will come away with lt. A clean ol-jl tooth-brush flipped in dry starch will often clean the ornnmt-ili with- rut ailillvlus Illf‘ tyfllel. Rugs: White ur iiglil-cultircd rugs may be cleaned with warm llF-lll llllXPd with fullers earth. Af- ter sllflklftg the rug. if of fur. comb the Iialrs, well ‘shake the skin, rub the mixture into It. and leave it smothered for a day or two. Shake wllll‘ (‘lllllll lltéain, tlicu hang outside in tlic wind. Nickel: Polish with chaiuois, if stained, use a little ammonia. * OII Paintings: Remove dust with a soft brush. then clean with dry bread or art-sum. Dust. finally with a silk rag. Grates: Polish the bright parts aftcr black-leading, thcii rub with sweet oil to prevent rust forming. Before shutting ‘lip a liming nll steel-vrork and fire-irons should be cleaned, then coated with a paste »°l' lime and water. but on as tIiick- ’iy as possible and allowed to re- main until the stove can be polish- cd again. Handles and Finger Plates on doors should be surrounded with a piece of cardboard before they are cleaned. to prevent marking the Daint. If china, polish and always Oil well. (‘lean finger plate care- fully, and polish . Ironwork: (galvanised or fancy Wfllllgllt ll‘0lll can be cleaned with Dfirlllflll. Wrap a piece of flannel on tlic end of a tliin stick and use for trleaning the fancy work. |vory:--l.einon and salt will clean and wiliten ivory handles, or Ornaments. Japnnned Articiesr-Rub with Zl flannel (lippexl In vinegar or coal all. then dry and polish with u IIlIIc Olll’. KettIes.——-Scriipe away lilo, black fur with u piece of wood. Remove ' fur from the inside with rain-water which wllPn boiled has a peculiar effect on the fur. tllssolving it so that can be poured otit of the ket- tle. OYSIPI‘ silclls can also be put into tlic water. A stone marbli- kept inside the kettle will prevent fut‘ forming again, rAlways wash the knives after Cleillllllg. but do not immerse the handles, then polish both blade and handle and wrap in brown paper— never in f_lannel-—if the knives are lllll required for immediate use. Lacquer Work — Wash in hot water, without soap or soda. then polish when dry with a leather. Lamp Chimney; and Wicks.- Wasli. then polish with soft paper and dry salt. which is stipposed to Drevcnt cracking. Vinegar and salt will remove obstinate marks. Burn» eis should be boiled in soda water once a year. and new wicks used frequently if oil is to be burnt eco- nomically‘. Leather.—-Aftcr cleaning with a rag dipped in a little coal oil, rub with a'dry cloth. then cover with well beaten ‘ white of egg, which ghen dry gives a gloss to the lea- ier. LInoleoum-lf new. clean with coal oil. Worn oilclth oi" linoleum may be washed with soap and wa- tcr. tlricd thoroughly then polished. A tion-slippery polish for worn li- noleum can be made with glue. Dis solve n few ounces In n saucepan of water. and while warm dip a flan- ucd in and smear over the surface, then allow to dry. ‘Brewer's yeast is better than glue tn make floor covering oi’ this kind adhere to the boards or stones. Mirbim- French chalk and ben- zlnc or lemon juice will remove grease, or any other marks on marble. Fireplaces marked with smoke can be cleaned with powdered pu- mice stone. rubbed over the part be- fore the paste recommended nbove Is applied. it should he allowed to remain 0n for a day before wiping down. drying and polishing, Never use soap on marble. Putty and olive oll will restore bread (stale bread can be used up) polish to marble stained with rust or acid. ' Matting (cocoanut). - Wash In strong soda-water. and hang up to dry ln the open air. Matting (straw) -—Sweep well. then sprinkle with bran or Indian meal mixed with fulier's earth. Rub into the matting or use a stiff brush. Moislen Ilie fuller'n earth with benlltle If any grease spots are to be removed. Well brush and shake. ..MlIdaw—Unslaked lime, or pow- dered charcoal kept In damp places will prevent mildew, and keep the place dry. To remove it from mate- rial, use n preparation of lime. salt. starch and vinegar or lemon juice. Spread this over the marked fabric and leave In the sunshine if pos- slble. Tbcn wash. This method can- be applied to unwashoble articles covered In mildew. 6 . I'll "ll nouns routs HE GOT THE JOB The other day. we were in the of- fice of a man who was going to hire a boy. Two boys were applyins 101‘ ‘l job. The employer culled in a inan who knew them both, and asked about them. "Well." said the man who WM asked, "youn Nelson is a plodding sort of a kl . Nothing llrillilm about him. Young Bacon is smart as a whip; keen as mustard. But I've noticed this about Nelson -—- if he says ‘he'll do a thing, he does it. He never makes a promise that he doesn't carry out. 1111 110! 5° sure about "Bacon." “Tell Nelson the job is his," said the employer; "that's a quality worth a lot more than tbrilllancy." it's a tluitliiy evcryflfle 0f 3'0" ca“ have-as easy as falling off a i08- ~~Aincricitn Boy. . jj-mm Wr-IAT HE WOULD DO The proprietor of a music store Ilkld to hire a boy and the EDP-film?" he secured was Itrmenlably 810N211; however he tried to be patient. Lir- cnmsinncos arose which lllfldu ll necessary for the proprietor l0 be absent from the store for a couple of hours leaving the boy in charge. so he instructed the lad concernini certain musical instruments which were out of stock. as follows:—— “if a customer should ask for a cornet, a flute, a clarinet. or a pie- colo, we Iiaven't any in stock until next week." "Yes. sir, l understand." said the boy. Then seeking to test the boy's knowledge of the lesser known in- strumentsthe proprietor went on: "But stippose n customer should ask to see a lyre, what would you do?" “\'l'li3.', sir?" cniue the quick re- ply, ‘fl would send for you at once." ii}?- LOVE FOR ANIMALS From a leading editorial with the above caption, in the Times, of Beverly. Mass. we quote this par- agraph:- it ‘is an excellent training for a boy to have charge of a pen of ‘rab- bits. a dogfor other pets, and be made rcsipont-lfble for their care and comfort. if lie can learn to fulfill that obligation. he has tnken one step toward assuming‘ the respon- sibilities of manhood. The boy who has learned humanity towards animals. will be ‘more thoughtful of ,ilie needs of human beings and better fitted to have control over them. FIXING THE CHICKEN. The hack-piece of a chicken where the ribs are attached is us- ually cousideied the most utideslr- able because of the difficulty of separating the meat from the bones when eating it. When preparing it break the ribs back where they are ataclicd I0 the backbone. and you can peel them out without tearing the meat. Then fold the two sides around the backbone. fasten with a toothpick, and you have a piece that closely resembles the thigh. llas Tried Them liashtitli iii Them ERNEST SMITH TALKS OF DODD‘S KIDNEY PILLS Quebec Man, Ctrateful for the Benefit He Has Received. Pays Tribute to Dodd's Kidney Pint. Grand Patios. \‘Vest Que. April 30th tSpeciaLk-Mr. Ernest Smith, a highly respected resident here. is one of the many who have abiding faitih in Dodda Kidney Pills as a remedy for sick kidneys. “l suffered from kidneys," Mr. Smith says, “and I read that Budd's Kidney Pills were good. so I tried them. They have helped me so much that. I will continue to use them when my kidneys trouble me." The kidneys require constant at- tention if good Iiealtlh is to be maln- tained and serious disease warded off. The kidneys perform a most important work in the human sys- tem. They svtraln all thefimpurities. all the seeds of disease, out of the blood. When they are weak and tin- alble to do their ‘work the system clogs and sickness is the inevitable result. Ask your neighbors if Budd's Kidney Pills are not the Iiest rc- medy for weak, disordered or dis- eased kidneys. Gray llair Becomes Dark and Beautiful TRY. CRANDMOTHERS OLD FAVORITE RECIPE or sue: TEA mo autruun Tea nnd Sulphur. properly coin- pottndetl. brings hack the natural color and Itislre to the liiiir when faded. streaked or gray. Years ago the only wry to get this mixture was to make it at heme which is musey and troublesome. Nowadays we simply ask at any rrug store for "Wyetlrs Sage and ulphur Compound." You will get a large bottle of this old-time rec- ipe lmproved by the addition of oth- er ingredients. at very little cost. Everybody uses this preparation now. because nn one can possibly tell that you darkened your hair. as It does it so naturally and cv- enly. You dampen a sponge or soil ‘bflillh with it and draw this through your Iialr. taking one small strand at a time; ‘by morning the gray halr disappearl. and after another application or two. your hair be- comes br-autifully dark. thick Ind glossy and you look yearn younger. Almost everyone knows that Sago A