1 THE LARGEST HORSE FARM EAST OF/MANITOBA (Experimental —F.nrm Note) it is not generally known that tlle nlost important ‘horse breeding es- tablishment east of Manitoba is sit- uated at Si. Joachim, County of Montmorcncy, Province of Quebec. This Farm was stapled by the uni- ted efforts oi’ the Dominion Depart- ment ot‘ Agriculture, the Quebec: De- partment ot‘ Agriculture, and the French Canadian tlorae Breeders‘ Association. The work is being car- rit-tl on by the‘ first-named and is under the direct supervision of .\lr. tins Langclier wile is also Superin- tendent oi‘ the l)olllinion Expel-i- nlental Station, ' Cap Rouge, Que. ’i‘llere are at present, on the Horse- Fin-nl, over ninety horses, all iulroibred French Canadians; an idea of ‘tan scale on which breed- illg operations are conducted can be had when it is known that twen- ty-two mares have youngsters this your whilst thirty-tour are due lo ioal in 1923. it is i‘ully admitted lllat part ot‘ tlh- work is to improve French Can- atlinll horses, »but it is also triear that luost ol‘ the problems of llorsc hrvt-tlltlg, feeding. housing, anti ulautlgenlent can be investil-{lllfitl as well witll tllls breed as with any other. These problems are quite numerous; in breeding. @1056. lll line, nnd olltcljossing; in feedlot; rougllages, concentrates, pastures; in housing, tho big special barn, part of the cattle burn partitioned off cheap single-boarded shelters; in management, work or no work tor breeding animals, prevention of diseases in youngsters, raising au- tllllln colts. These in themselves show the advisability of having started such a Farm. What will he the future of the plat-c‘! From an investlgatlonui [itlllll of view it is assured. 8H 0V9" a titlarter of u century is not near lung enough to solve many of the prtullletnsHAs to the effects oi‘ lllly illlprovenlent ot‘ the French Canad- ian horse accomplished thereby and the scope oi‘ the distribution of‘ im- proved brectilug stock, the futurc of that enterprise is really ill flit’ hands ot‘ the iarnlcrs oi‘ the Prov- ince ot Quebec. lf they show en- ‘ongll interest, no doubt French i Canadian horses will continue to be bred at St. Joan-hull; but it‘ it is fuund out, which’ is improbable, that FTEllCll-Clllllttlllifl stallions and coal oil will kill mites but as it ev- aporates quickly its effects are not lasting. A good disinfectant mixture nlay be made ‘by adding crude car- bolic to the coal oil, about a quart to a gallon of the latter, or by ad- ding one of the coal tar disinfect- ants such as zenoleum or pneno- line. The reader will readily see how desirable it is to have all nests, roosts and dropping hoards made movable to facilitate cleaning and disinfecting operations. ll‘ yours are stationary at present, yoll will find it a good day job to change. them and make them movable. it The innovations o.f the new age of farm machine invention should scrvc as a most effective contra. diction to the idea that in ' any- thing we have reached a per- manent tyne of farm machine.- Twenty years ago a.‘ s time when the binder had really Just reach- ed i-ts stage of perfected alld stan- darized form, and old experience isrlnel- predicted that the extre- mc development oi‘ farm machin- ory had been reached. “No fur- lhcr invention to lighten the work of the fnrluel- could tie ulstle," said ha. "this making of machines llas gone so fay as it can—tllel'o will never be anything more." iVllat would that old ‘fellow say should he see the farm machinery ' today-a tractor for example lie would probably be cmbittred and bewildered as are all those o‘f his kind who have outlived their day. For understand this- it’ such a thing as a permanent type of ‘farm implement is possi. title, li-ts realization is to say the least, extremly remote. ln the binder there is a lllachine with a half century oi‘ evolution behind it, yet .i_n the past year or two there have been brought out two tiistinctly new and improved designs that the use of tractor power has occasioned‘. A large lieu-foot cut tractor binder and a- special tractor driven and hauled ticsigli. Besides, this, notice the minor refinements that have linen ulade in this nl st standard of farm machines n the coalition horse-drawn types, the large Silt‘ tell-foot cut machine, the increas- ing use oi‘ higlrgrntle anti-friction bearings "overhead" packersythe quick ttirn tongue trucks. 1b.. de- E’. l . breeding stock are not in demand. {kitten it will surely bc in order to anther breed for the expcrlulental work of St. Joachim. in the meantime, old Quebec can‘ . boost of having the most irniwltflllt. ‘horse breeding eslalblishment Vin TEastern Canada. > ' <o>~-—-— GUARD AGAINST LICE AND TES (Experimental Farms Note) . No luau keeping poultry, either upon a large or sulttll scale, can ox- pct-l a profit front his operations il‘ ills flock and ills poultry house are infested with lice and mites. Both are easily brought upon perfectly‘ clean premises, possibly by foe in-i trodut-tlon of fowl purchusetl else». where. Sparrows are tiiso rl frc- qucnt silrcutler oi‘ these troubles. anti there are numerous cases where no apparent source can bc thought of, yet lice anti ulites are found to be in possession. 'l‘ilc for- mer may be readily controlled by providing a good dust bath and by the use oi‘ Blue Ointment or tint? of the many lice powders that are _ , ,__ fling largly on the type of shock been Shaw" “m, a decided prom ilflirtrlhé.ci‘l)lltll‘l‘ris).ltnt mneswhnwpver‘ '5 loader or gatilerer gclcoteil‘. Bu: can be made where ordinary pr,» not so simple. tinlikc the hell (me cannot regard tits 538 El" -_~ cannons Mg when in raga-rd to louse these. arc not, as n rule. ;;'“*'“"":§,‘h°.:§dfodo: effliictilf."cy,‘,'.',', fecdinZ. Clfiflnllllei! “lid 5919mm“ - . ' . .t‘r are “W” l! ‘ ‘ " ‘ ' of hreedin stock. ligbtluhimgxmtllflllvy llll‘ "m" Lmtlmrd” Gwtrlflfionq refit‘; With broiler care most common- louud usually in cracks around the "ill "m" "r 0 ‘l " “use diseases can be prevented and of roosts and nests and will be read» lmillllwlqtsmvigd 'r‘:l‘:):_p"‘g§'recgve,y all the measures directed towards PS“ _ ._ . . .‘ .. ily tlctctltetl upon examination ul those localities. at night. whvh 1h" fowls are on the roasts. "l"? "W" may readily be seen lssuinli "ill" cracks and rnnnint-Z lllllllll m" roasts. Ttla only lllelllod 0' “"1 trol is thorough cinnnlnl-f llllll ill?" infncllilg of the premises. Rcnlovt- all drupplngfl, litter and nesting millet-hit, scrape and sweep oll! "- cry particle of dirt. Jilld 81V‘? m" house a thorough aoaktnif Wllll i‘ good strong disinfectant. llrlhllll! l‘ by means of u slimy Dllllll’ mm m“ cracks. Wilt-filer mites are known it) be present or not, the roosiinfl and nesting quarters should ‘he “omen wgnkly during tho summer. since the mites breed very Pllilldll’ during the hot went-her. Ordinary vclopenlcnt of combination lit-ad- luck mm mp quwmm m. “Mug m, or ‘binders and pusll-llintiers audiiutu silage and delivers I ‘Then too we have ltlle worlt ofl the hinder completed by the lllCU-i hanicul grain shocker this is turn- ed by various ‘form of shook loaders, shriek "backers" and sweep rakes, and shock gathcrers and carrying trucks, and finally the chain of mechanical procesctls iu the harvest field is completed the use of attached binder engin- es. ‘ by -the mechanical grain pitchers and thresller feeder. It is doubtful ll‘ any farmer has ever yet assembled and used in conjunction all this group of ms- chlnery to the exclusion of hand labor in his harvest bu-t it would be easily possible. With a it)lll‘-nlilt'lllllt\ sys-tcnh. a binder. shock shocker loader or gatlu-rcr anti the grain pitcher thc farmer gets his grain tn the thrcsher cylinder with practiuliy no hard manual labor. The man with the pitchfork becomes almost a thing of the past-but the invcstuleut ill ‘machinery is considerable, ranging .l‘roul a minimum of $1,500‘ to over double this figure, tiepcn- I secure the sa-fcty of tho crop. "rill-re is the header method either stacking he grain or under favourable trondltions thrashing it directly from the header barge ill either case net slings out! (lorfitfks or lhv grain pitching hill- i A ‘AAQAAAAAA xx A vv vvvvvvvvvvv vvvvvvv an increasing extent down lto a improvement will that not only puts the the sack but puts the straw in the bale. or even tied up into afhatch as well. plough and and seeding machines and inlple. tnenls may yet be ' superseded by combined soil changes are a-bonit handling of the hay crop. is now a that putts the hay directly the swath ‘honor of‘ solving the increasing demand for eggs standard quality and the high llllc" esprevtlilillg for this ltave led to an Poultry instructors and Pioneers in poultry raising. to stimulate indutsry by advocating the use of backyards in ground in rural districts for main- this end. sanitation plays the most holdmlgs where the runs are limit- ed and must of necessity be used year after year. Where it is not possible to rotate the runs, grain and puts stacks which are dumped and left standing in the field. This means- lt up in small that in place of from twenty to ithlrty. shocks of bound grain there will be one of these small stacks. These sma-ll stacks are cal-vied to the thrashing machine l" ‘hale Qlllllfiy lily means of a specially designed lDllSh or sweep rake. ill. would certainly seem "l"! lllc Brain pitching machine could be used to advantage with this metllod.as the hand pitching of loose grain feeder is a hard job. into u thresher Ailllrouciling very close to the will ‘be time well silent. linlit of. efficiency in harvesting ““_“'<‘>'_" " methods is ‘th, us of th - . NEW FARM MAcHlNERY billed harvcstgl- tiiresher ‘ziescciilill- ‘ ed in tllese columns a year ago ~—tlle familiarly termed ‘combine’ originally of the plains-mow being Californian employed. to throughout the Western grain fields. These machines cut and thresh the grain in a single operation range in‘ size from. nine-foot very probable ‘that and they thirty-four cut. it is witllin the ncxt few _l'sars we will see. devel- QDl-‘d enough to be ltsed anywhere it is feasible to work a binder. culnbinctl ila rvesters small Thcrc are five-loot cut harvester-thresh- ers oi the “stripper" type in use in Australia now. A still further he a machine grsin in This outline is merely indicat- ivc of the trend of harvest. tlletll- 0d developement. branches of (arm work mechanic- 111 are transform-lug in all other inlprovelnents and inventions farming meth- possible that the its attention-t tiliing otis it is very largely till- illg, fertilizing. and seeding ma- chines thalt will reduce the plant- ing of most all crops to a. single olperatlon. Likewise due as great in the There loader-halter from into a curing combined of windrow round lbaie of artifically. or dry-lug the hay crop for behind. Nor is the corn crop lluskel‘, ,aud a more recent invention. the ellsilage harvester, a lllaclline that converts the standing corn it to all accompanying waggon at one passage uver the field. Everything _consldsred it is very plain that we are very far from an are of permanent forms of ‘farm machinery. or even one of quiescence in its developement and it is probable that the inver- ton and the engineer will be tho farm-labor problem rather than to the‘ social caution often safeguards the flock frotn a serious outbreak of chicken pox. in introducing new breeding stock. even if fronl reputable sources. the practice of quarantine is a safe plan to-follow. lTlle proper disinfection of fowl houses, etc.. the quarantine of IB- cently imported fowls or those ro- turniug from shows; the elimina- tion of spoiled feeds and impure drinking water, the sacrifice oi‘ ailing birds to determine the na- ture of the disorder. as well as the burning of all dsad fowls, are mea- sures. which if carefully followed will do lnuch to keep the flock in a healthy. vigorous state and make the keeping of poultry a pleasant. profitable enterprise. __~___<¢ 1D—————— . SOFT-lSHELLED ‘EGGS. ______ . ‘Most people are naturally ullder the impression that soft-shelled eggs are due to a lack of a suffi- cient supply of oy-ster shells, but this inlpresslon is wrong. Flockel of hens may have all aibuudunce oh‘ oyster shells and eitill lay soft- shelled eggs. A lack of oyster shells‘ tends. to decrease the nulli- ber of eggs produced. btl-t soft shollg are usually produced by ‘.lcns ‘which. are too fat or through a deficiency of soluble lillle in tile water or regular food supply. Lime is necessary for the forma- tion of the calcium ill the egg-shell. The more eggs a hen lays the lllore “me "he FPqlliree‘. Give the hens plenty of oylster shells or lime in some other form in urdt-r to keep up maximum production. An in- sufficient supply may tempt the hens to become t-gg- eater-at, ipartl- iflllflfly if they are laying heavily. The lfiimflfllh 411love about lack of lime ill some fornl not causing Wi-t-‘Birclled eggs llililly to normal conditions initslmuch as there is usually-enough soinhie lime dam. for normal production. For heavy production, however, hang seem in need more little than is given in tile food. iltf oyster shells and time lfl all other accessory ‘formg nrn "i" Elven and if the grains are d9. ficient in llmle then the nunlber of tan. produced is affected and unti- er extreme conditions: the ghgilg may bc fragile m- gyen snu___,M_ A’ “__--_<iPOd_———-_ SAVE THE MOISTURE WM" 51""!!! ODens there are al- ways many acres ot‘ land lying with ll. crust over the surface inn.) which was full plowed ‘and land yyerticil was ln corn the your berm-e witgftllflfi crusted over during the 6r months. ll tilts same innii got into similar condition during lhesummer and willie crops were growing, farmers would be putting forth their most strenuous efforts to mllvcrize the surface and save lmoisture. in too many easel; the "if"! l5 Permitted to remain in this clusted condition ior six weeks or gitator or the public. ——-——-o-o-a-———--- WITH PROPER CARE MOBT COMMON POULTRY DIBENSES CAN BE PREVENTED _ (Expenimental Farm Note) few years the of l! During the past commodity, effort amongst this cities and waste alning a small flock of fowls. .lt has nlportant part. This isgespecially true on small ihc g ra i u llilres chine greatly facilates operations and eliminates hand labor. There is further harvester method. which with the pitcher machine this tilt-rt‘ is little oi‘ no GXDQ-"BB for twine. ‘IP99 “"1519 and the emu lll lwl any such won-titer cane with the binder method. the stacker- bet a With would system. o; grain. exposed l0 risk its is the Tllc stacker harvester cuts the Pa}, HE stsus A lTii rut Eulcurti. , “ti Seeds fronrjlselected Stocks ' ifll . For 50 you: satisfied custnmeésrzlsyfi ggflhnilgzyeele, the benefits of increased crops Briggs’ Seeds. Sold everywhere in Canada. Ask W"? 55M“ 19"- em. Write Ior any Illustrated catalogue ' tention should be lllllll l“ "l" "9" . pea ding of the drinking fountain! ' an feeding dishes will well reflay entire surface after being covered with n good coating of air staked lime shollld be ploughed or shaded This precaution serves " to keep parasites such as tapeworms. round. wcrms. gapeworms. etc. in cflctlll by destroying the eggs which are nearly always present in the soil Droppings from fowls should never be spread on land to which chicks have access and during tlls fiv- bleeding 8808170. all manure should be kept in cow-cred boxes or treat- ed with some good disinfectant be- fore being pu-t upon the land. This applies more particularly t0.smali holdings and to plants devoted ex- clusively to raising poultry. All chicks which die should be burned and ii. i; n good plan to lull c-l weaklinizs and dillNIlB of them i" a simlliar manner. (‘loss obllbrVll tlrn is essential ‘to nick cul- Bill!!! chicks or fowls and these should be isolated from the remainder until the‘ exact na‘ture of the disor- def‘ is tietermined. Particular at anti drinking water and where young chicks nfeconcerncd a daily m0"! l" llle Boring after it might have been pulverized and during all ‘that time moisture is being lost whim‘ "l6 "OD needs at some time in almost every season. 'i‘he mois- ture which is stored in fne soil at the time a crop is planted in the Spring provides a large percentage of the moishuro rgquly-‘gd by the cfoll‘ llllrltlg its growth. For that‘ reason it is almost, i-f not quite, as’ important to save moisture before the crop is Dianted as i-t is while the cro-p is growing. By means of’ the disc. and har- row the crust which has formed’ during winter can be rapidly brok- en on both i‘ai‘l plowed and corn- stalk land. Nor is the saving of; moisture the only good that is ac- complished by pulveriziug the sur- face. Weeds are killed before they‘ can ‘make a start and in the CRStl of land which is to be plowed and put into corn the surface is broken up ‘before it is turned to the bo-ttoln of the burrow. It‘ the land is plowed Without discing the surface is turu-, ed underin n lllmpy condition and neither the disc r barrow or cultl-l vntnr can reach afterward. Tue coarse soil and rush at the bottom oi’ the furrow cuts off tile rise of moisture and the crop frequently suffers before i-t gets its roots into tile solid soil below furrow depth. i¢o>_____ TELLING THE HORSES AGE To tell the age of any horse, inspect the lower jaw, of course; The six front teeth the tale will tell And every doubt and fear dlspell. Two middle “nlppers" you behold Before the colt is two weeks old. Before eight weeks two more -will come; _ Eight months the "corners" cut the gum. The outside grooves will disappear From middle two in just _one year in two years from the second pair; In three, the corners foo are bare. At two iihe middle “liippers" drop; At LSIFOP, the second pair can't stop, Wihen four years old the third pair goes. At five a full new set he shows. Deep- blacll spots will pass from view At six years from the middle two; The second pair at seven years At eight the spot ,each "corner" clears. such effort. Tuberculosis is a rlis- ealm of adult fowls and is less‘ frmuentlv observe-rt in pullets than in older birds. Tuberculosis is usually introduced by buylflil lllll lets or stock from outside sources and such ll practice is to be dis- cxuraged except when IHIYPMIFVYI" . from reputable poultrvmen. Wherr- The oval teeth‘ three-aides RNJW; Qxhnmlhvv uncll- is kept all show mm ‘should he enumerated for l" u..." m». mantra upon their return from ‘QXhiiil-HOII, u mo: a Pl’!- lfrom middle "nlppers" upper jaw. t nine the lblacll spots will with draw. he second pair at ten are white; Eleven finds the corners light." tholsemen As time 300s on the vv¢$vvvv#€w‘vi ‘*‘ EGGS A8 FOO D. Eggs have recently been describ- ed as -the "Universal Breakfast Dish." Tlhe slogan is good, but not suilloientliy wide in its applica- tion. Exist! are one of the most palatable, flourishing and conveni- ent of flood-s. They can be made up -ln inruunlcrahlc ways, and ill chemical (composition closely resem- lble meat. in nutritive value they stand between cheese and milk. while their intrinsic worth is fur above that at whljoh they are or- dinarily rated. investigations con-' ducted according to a new nutri- tion tilctn-y classify foods on the basis of their growth-promoting lanai tiiscase-resistiug power. ‘in 1ihiial only a ‘limited number of nat- ural food-s are found, such as milk and eggs, lthat contain those vita- mincs absolutely essential to the ' roper growth ‘and development of e human .body, and the repair of tissue essential iu ‘the resistance oi dllseiase. lEggs contain all the elements for rhi- growth of the young. A ohick hatches from and will live for days upon the content of tho origllfll egg. 0n account of the ellelllru-Ls they contain. eggs and lmilk are tyssellti-ai to tlllaf. high de- gree of health wlhlch is a nation's gferrtt~=lt aisset. Eggs are laid as a good food, bllt under unfavorable coudiitious they s-re strbject flu a wapi-d detenloratlon in duality. Couaitnlption varies ill direct proportion to the quality of e881»! offered for sale. and the uni- formity of the quality received. PThe itieal would be to have only 0H6 tirade of eggs-the grade nst- ure gives us, ‘and a weight grada- tion sumetihlug like the Danish try-a- tem. Tile widely varying oandi~ clone loll-lid ill an extensive produc- ltfg tiislrict such as Canada sec-m l4 tn-alte lllliifi impracticable. (lana- lllflll Pass are s-tantlardized, but the grading has not. been generally ‘ad- opted in domestic trading. The re» latlive suitability of ‘the different grades for culinary purposes is de- scribed tin lLive Stock Branch Leaf- let ‘No. 6, entitled “Standardized (‘mags 01' 438ml." and the ‘w-ay ‘to determine the grade oi’ an egg by (rand-ling is described in lPélflllflillfit ‘No. .'l, euliitled ‘iQalltl-ling of’ iEggs." Canxiiing appliances may be had free on application ‘to tlhe Donuinlon lLive lStock tBra-ntth, Ottawa. Some ref-all stores in various Canadian cities are nnw selling 989s on grade, and a differential ‘ill price is made. Tile housewife should acquaint herself with the different grades according“) ihn Candian ‘standards, and she will then be able to protect lherself in "lie Dlt-nchllees s-he makes. ' . \ When buying ask for eggn 9nd“; accwdllli to the Canadian stand- "d" ‘— sliwlflls; Extras; ‘Firsts; Seconds. ' (iLeaflet Mo, 7, Dominion -l.ive 19S Of the lgnfl Elise as Food, IStock Branch. Cep- Imarkets will pay a lllellllill" m’ a 4 .1 wwwwwv have an economical producing class of dairy cattle, and before this Province makes that. advance ill dairying which we are naturally qualified to make we will have to greatly improve the rank and ills oi’ the cattle used for producing milk. This may be easily and CAI-till)- ly Ibrougllt about by the use of pure bred and improved sires of the dairy breeds. 0n account ot‘ tile de- pression in cattle prices quite a number oi good young animals of superior breeding whose ancestors have proved to be profitable pro- ducers ot‘ lllilk are new offered t‘ur sale at very little aibovc beef pric- es. No district in the .l'roviuce can actually afford to be without the services oi a pure bred nullllal of this description at any time, lnucll less at the present since prices have ‘been consideratbly reduced. Tile Uepartlneilt of‘ Agriculture ilas listed n number oi‘ good young bulls oi‘ the different dairy breeds, sev- eral of which may be purchased on extended payments, and we will as sist institutes to organize for [.18 purchase of these bulls. Their pedi- grees, ‘breeding and records have been carefully examined and every aissistance will be given to any ‘who wish to have a good animal placed ln their colunlunity. lluring the past season ‘many animals of undesirable Ibreeding have been sent to the lbiuck and it was hoped in this way that the scrub bull would be in a measure eliminated and in as many instanc- t-s as possible pure bred improved animals placed in their stead. _ Dairying, hog and poultry rais- iug are lines of (arming that it would ~be safe to tie to. These lines of live stock farming work well in unison, and we may confidently look for paying prices i‘or all oi tllese products that we can raise The cost of transportation oll these finished products is low alld we can ‘better colu-pele on the open market with these finished products of‘ the farm than others of a more bulky nature, but to Se! the "will possible out of‘ these Ilines we lllust first select a suiialble animal that has .beeu carefully bred and select- ed ‘and then produce tile best pos- sible product oi‘ the kind taut the market demands. We have reached an age of discrimination and all superior article in any llne~ 900d quality costs nothing more than know-ledge alld a little care to pro- - it. due DEPT. OF AGRICULTURE. W___~4Q4£>———~** onowmc. eoossslzasles. n m, "or kngiw of any crop flint one can set out that will bring hi‘ quit-k ret.ttrn.*:-ext-c.|ltin'§.' F/"HWPQ" pigs, ‘They do not Pfiqllife any posts and ‘wlrc and the lllltllll vcst-lllent Ills not lit-Ell; l", Tlcllrse, l plant them at least six _b.\ 5"‘ 9 ‘y. so they can be curtrvatilti uotnl l iii distribution, aha 35,1312, 8:11;]: ‘a: atpplicailion l ih Bnanch’ Ottawa) 6 Live Stock‘ '————~i-O&i.. __ DAIRY FARMING _‘l‘he amount oi" prnflt “Pm {may farming depends on clal factors which are infiuencet Plllmlllfllly by the amount of milk food that can be produced per acre "l "l0 lowest cost.- the mbillty of the cow-s used for converting this 7°01! 1M0 milk or its products, and the knowledge that the farmer has 01 "llXlllk these feeds so as to get the greatest possible nlnnnni, of milk out of them. iln other words, it is tae amount of feed that will produce the milk and very much d... pends on tbs albility oi the animal consuming it to produce the largest amountol milk or its products out of any given tittalltity, and the few. er animals that can consume and ilsalmilate a given quantity of feed the more pro-fit twill be'made. as an added nu-mlber of cows or units nleans added cost ill maintaining them. For this reason the effort ot‘ the live stock breeders has ‘been directed towards breeding a class of animal o.f great digestive capacity, ‘wllo for generations were selected for the purpose of convert- ing their food into milk rather than into flesh, and by careful selection for rmnny generations [.1888 special breeds of dairy cattle have now the ability‘ lo convert the largest alld heaviest producing crops into milk at a vsry mucll lesser cost than the native cows of indiscimin- ale breeding. Jt has been repeatedly proven be- yond the shadow of a doubt by careful experiments that the heav- iest class of milkera are the cheap- est and most economical producers. it has also been demonstrated that u great variation exists in rows oi‘ the same threading, which may only be determined by careful weighing their milk and testing regularly for butter fat and raising the offspring from those who by means have proven 3o be the most economical producers of milk. The dalrymanh profits therefore largely depend on how cheaply he may produce his roughages, and tho ‘class of dairy cattle he is using to convert these feeds into milk. This is why it requires a greater degree oi’ intelligence to make a success of dairy farming than to grow field crops for site, and as men are in- ellned to follow t-he line of least re- siatance more is always a temtpta- tion to sell raw products on the open market rather uhan endeavor to secure a necontfproflt hyfeedlng them on the farm. ‘Our Agricultural prosperity de- pends largely on our live stock in- know i They longer ‘set. nrotwl helm Till twenty. when we know‘ an more. - .. _-—C. H. dustry, on‘ enriching our sores by feeding. "our heaviest producing crops wbidh can be profltmllly con- verted into milk. It is impossible. howevopm ‘m: competition of [of the. P Willis especial care in El-‘lllllg ‘MU Diants out ellriy- TlleY are m” earliest to budh gm tlnligxi c‘ ~ -, lull‘. tt- est i‘grl':;fi,l.fli,l,fi sfmqyi; will do. lCul-l tivatimg should be done czlrlY- If you delay too late tin the earring. ynii will have. trouble in strllYilllli-f off the small berries. One of tihe mo” important fillings is not to. plow loo deep next lo the hlllsll. very close ‘to the ton "l "l" 5°‘ ‘ because the gooseberrv- r0015 H" especially close to ill‘! lllll- lbilberal appications of llarnyfllll manure ilPlD VPTY much l“ Prm“ reduction as well as in the foliage- lt is very lim-portaut tohave plenty of foliage. Ntltrtlte nf soda. 100. lpnnndrl to the acre, is Wilflll ill? m‘ vestment. pruning is very limportant in handlljng gcosehsrries. The olll 'wood- should be cut out rciflllllhly from the vcry start. (‘lit Oil "l" ‘small lllranclles which lie near till! ground m try in forrc a more ull" night; growth. The old wood should ‘be removed and ii slltllllil never ri-nlaln on the bush "W"? ma“ g0“,- yearly, By doing that you w-ili kcPit Yillll‘ “Md rmpwa“ 5.. flmt you should ‘grow good fill"! ‘berries. You will have slllflll berries on wood over four yeah! old. as a tllllE. in harvesting the croft. l1 8°05 pinn 1.5 for pickers with leather gyms; m 5min tine hernias on to burlap blankets about six to lilll! (“at square‘. stilt up to about the contra, then spread on the ground underneath the bush. The leaves may be separated front the bBfrlh-fl tin a fanning mill. A. B. C. ___<o>———— WARM WEATHER IJESERTS t Heavy desserts are being elimin- nled from the family hWlll» Housekeepere are realizing that. although not an entirely Ellllelflll" ous course, as some lie-ONE WM ‘have no sweet tooth would MVB "5 believe the real purpose "f ill“ dessert ls merely to all! l! DPPW‘ to the meal. , For this this reueon its prepar- ation demands more than a lJfl-‘llllllfl thought. fits mission is two fold: it mus-t be of such a nature. that. for the time being. nothing is left to he desired‘. At the came time n must furnish the xart-rvlwmlv motif which will stimulate the fill!- ging appetite in order that in its turn the. dessert may be relished. It is particularly true in summer lime. when dainty desserts that appeal to the eye will also iamyt the appetite. tA great many house- keepers have an expensive and troublesome dessert. Frozen Dnlntlu. itiissolved gclatine irl .to form a cup standing together in a pretty fruit saucer. ice until thoroughly net, then fill each with custard and garnish with be cut small anti added to the cue~ tard, provided the cold Ibefore the firult lg stirred in, otherwise there is danger of cardi- lng. ceptaille change. whipped cream is alwayn a pleas- ing toucih tn any custard dish, also stiffly beaten egg white. ways stock in trade to the house- wife of resourceful mind. with a sauce or whipped transformed from slice oi’ ralke into a culnary joy. ation, not so familiar but most cer. ‘AAA; A Vvvvvvwv the freezing process is so simple that even rhe bugbeal" of extra work i; removed. indeed, lf time enough for self freezing is allowed, no labor, save the packing down cf ice and salt, is entailed. , Tile following flozen dainty vuiil appeal to those who have an eye as well as a cultivated taste for food ilarlnony: Dry-whip a quart of thick sweet cream and add sugar to make quite sweet, as freezing extracts Lite sweetness as‘ well as the flavor from any mixture. Chop a cupful oi‘ maraschino cherries very fine, then add them together with tllevlr liquor to the cream. Turn the mixture into u mould, clver closu- iy and bind around the opening with a strip of buttered muslin to prevent any salt finding it; way inside. Bury in crushed ic» and hllil for s|X ‘bouts. Dish ‘for indivi- dual serving, masking each serving with whipped cream and garnish- iugtt with split ‘blanched almonds. cfiamud Pineapple, Unlike peaches pineapple does not suggest cream; yet nothing in the way of a sweet concoction is more dciicious than creamed pine- apple, if properly prepared. For the dish to ‘be at its best. the fresh fruit is essential. Peel and grate f-lne one mediumceized ripe pineapple; then to the ‘pulp lfllls obtained add’ the juice of one lemon. which by the way. is an es- sentlal addition to pineapple, no matter -in what form it ls served. it develops latent flavors in the fruit in addition to imparting piquuncy to it. tHave ready half a box of gela- tine dissolved in cold water. Strain into the fruit and sweeten to taste. Turn into a mould that has been rinsed outwith cold wat- er, and stand on ice to congetll partly. Meanwhile dry whip a pint of ricll cream. When the fruit and gelaiine mixture begins to thicken. fold in the cream and re- turn to the ice to become lirni. Remold, and serve with cream and sugar. A more simple but most tempt- ing pineapple-cream dish is‘ made by‘ slicing pineapple very thin, sweetening to taste and garllishing with whipped cream heaped high in the centre like a mound. Decor- ate with rings made by cutting marasclllno cherries il-ound 0nd round. Cualard Dluerts. Given a smooth. rich custard as a lbasis, numbers of delicious and attractive desserts are possible. Nuts of any kind ‘but especially blanched almonds, ground fine then added to the custard, and the mixture frozen is all if. promises to ‘he in the way of a palpatahle rle- Btrww-borry Ambrosia. This deliclmll beverage‘ which l‘ ls delectable to the on I to tbi palate, is prepared by remand; the milk mm ll lam rm! cocci- nut and placing it whore it Millio- como very cold. Prose through h sieve a ‘IQIIIQ of ltruwborrioq‘ (M'- serving a few 01‘ the largest for decorative purposes). Add to these a-smtllll cup of sugar (colt- fectioners), and plates directly on the ice. At serving time add to the fruit the merest pinch of baking soda, one cup of sltiffly whipped cream. the cocoanut milk. and sufficient iced milk to form three pints of Zltluid. Serve in a high gins pitcher in which has been Placed‘; cup of shaved ice and pom‘ info small spiral glasses. ‘garnilhilll with large, luscious strawberries. Peach Filmbu. Peel and stone gix peaches. fill with candied cherries, roll in nut meats, place on ice and when vary cold cover with the following custard. Scald 2 c. rlrllk and stir into it 3 well rbeatan egg yolks mix. ed ‘with 1-4 c. sugar and t than, t-tlrrlstttrch. Cook until it cont; g 1-2 tsp vanlla, cool peaches. Another nlctllod is to arrange alternate layers of cake and sec- tions of canned peaches in a glans and pour custard over it. and poltr over Ma Pellmatluw Dnnert, Mix together 1 pt. whipped cream, 1 doz. macaroons powdered and 1 lb nlarshwallows, cut in cubes. Sweeten with l tbsp. sugar lllld stand in a cold place for lev- erlll hours. Serve with chopped nuts on top. Mashed Peaches. Turn a can of peacheg imo n glass dish. without juice; cover with whipped cream ornamented with candied cherries. 4&4‘ Fihubarhmnttnaloln Jam. TWO quarts of cut rhubarb, trwo cuplfuls of seeded raisins} two cup. fuls of granulated sugar, olng w». ful o.f orange juice, Cut the rhubarb into small pieced but do not remove the skin, and Dill! ‘it into s. iponcelain-llncd kettle. Add ‘tihe sugar. mix well, and m -stuno for from t-hrr-e to four bani-g‘, Ifrlns to a boll liickly and add one raisins, ‘which ‘ave been waiited, outed and put through‘ a food clipp- per. lSinllner slowly for one hour, and add the orange juice. Fill‘ sterilized jelly glasses, or jars, dud oover wiith pa-rafin. light. To serve, heap high in cher- bet gasses and garnish with Eng-l lish walnut meats. lAnother custard variation is the] following: Dip macnroone info that has "been ict them become‘ igiltly congealed. Put together strained; then Stand on whipped meringue. Ally of the succulent fruits may cream or chocolate latter is quite iF‘ruit custard is. A a most ac- garnish of Sponge Cake Transformation. Sponge-cake, fresh or stale h; al- Serve rich fruit cream, "it is an interesting mash custard. lAnothc-r sponge-cake transform- fainly worthy of a acquaintance. is wrought as fol- lows: Cut thin horizontal slices of tile cake; then spread each slice w-ith chopped and sweetened fruit or with preserves. Pile the slices one on top of the other layer cake fashion, and cover the whole with a kind of white icing which though it burdens on the surface, is eoft in consistency underneath. Cut into squares and eat. with a fork. more intimate Almond Souffle. Make a colt custard using the 4 yolk; of two eggs. 1 1-2 clips of milk. two tablespoons of ltgar. into this ctir 1-2 cup chopped dates and one tablespoon of finely cut almonds. Drop a spoonful of this mixture ill the ‘bottom of bulttcrej rnmeslllns. heap t-hsm with ettiffly beaten egg whites that have been sweetened and flavored with a-l- lllOIlti extract. decorate with whole blanched almonds and candied violets. Place in moderate oven lllllll llltffily Illffed and browned. serve immediately with whipped cream. chocolate Tlmtulu. in a double boiler cook together two cups of milk, tree tablespoons of cornstarch. and sugar to tows. when _smooth and thick remove from the firmadd the stiffly willp- petl whites of two 03h sun one cup of grated cocolnnt, pcur into tlmbalo molds. ,» Garnish will 0n the contrary, almost all froz- bright dots-of ielilnj-‘Qliifhc " - an mixitureo are much cheaper almonds, _ apdservo with citlior than pies, puddings. and similar sweets; and with a modern freezer the lacriltrycoitntriaa mlleu we ‘pf a mo gllltktl to tile family needy‘ caramel t» chocolate uuoo. Ben- ed in this way oocounlt is oopeelih. ly delicious. iflve 'D0\lfltl5 sugar. one pound Rhubarb Conflrve. Five lbs rlmbanb. ci-ght cups sugar. three runs weak vinegar, ‘t-WO (‘lips weak vinegar. two oranges, half teaspoon cloves, one‘ teaspoon cinnamon, t-wo oops sdad. less rail-sins, hwo cups walnut nlclats. Wash tho rhubarb, om in. pigeon, and pour ‘bolting water over it. lAl- low to stand tllme mlnutgg nnn drain. Add sugar, vinegar, spices, grated rind and juice of oranges, and the ralnlns cut in nieces, Cook slowly till thick, add chopped nnig and pour linto sterilized glasses. when cold seal with tpariuiifln. Rhubarb Jolly. Half clip cold twitter, hwu tabla. ‘spoons geIafJInQ. t. e cups diced rhubarb, one cup we er, one lemon tjuicei, t-wothirdg cup sugar. Soak gelatine in cold wo-tor. Cook mubarb and suagr in one cup water untlii tender, dissolve gelatine. and add lemon juice. Add enough more waiter to make one quart of lolly. Pour info mold, chill. lServe plain or with soft custard or cream. Rhubarb Jam. Six pounds rhubalibntwo feminine Cut rhtibaafb in small pieces will‘: =slorn on, mix w-llth sugar and let stand over night. tilt tbs monuin] cut figs and itvrfroll! in small ‘DlBCEQ add to rhubarb and cook very slowly for about four hours. or um til thick and Jelly-like. a good sire is the beginning ot a goodherd; a bad one ll the en-t of any herd. - hllver SD00". remove from fire, adn '