'pu-r
-----l.S"9‘S   _ V V y 'rss cnaawrrarowu coaaolas; y , vans NINE _
F or, Parents. Teachers. Pupils..
A  E _M  _y   A    D" A N Dairymen. F qrmers. H orsemeif
'ro 'rua mutual. §
v»@0li+»<+>K1->i<+¢-its-sean-elf-s;e»<.|.,,<.|.
Farmers and th '
invited to contriliutgn itI:»t°'l‘l:et°ga:|::
TM- Dlifv. The Turf, and amd
roadsnepsrtmeuts of the ousmpm
81111.01' by question. correspondence ,..-
otherwise. Answers will be given by
Siberia to all questions or gene.-g|
interest and space will-be given to
any martiicles thatpn will in any way
e p a vance
land interests. “ce Edward xl'
Colitriblltors are aaked to have
their. articles at this oiiloe early eaca
Week. ll 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.
"*l-“rin--vv
THE SCHOOL
AND
4 THE nous
Contributions for this department
should be addressed to
President '.l`eacber's Association,
Guardlan‘s School and Home,
P. O. Box 188 Charlottetown.
#H*¥0K 
womans msmurss §
 %WI€O
Queries and Contributions for this
department should be addressed to
Mrs. A. E. Dunbrack,
P. 0. Box 123
‘ Charlottetown.
,,___.
THE SANITARY REFRIOERATOR.
(Haz°l L. Stsrns.)
The refrigerator in use in our
homes today shows a marked improve-
ment over tbe simple crude ice box of
p, few years ago. Formerly a single
compartment served as a receptacle
for both food and ice-contrast this to
its improved many-portitioned sanit-
ary successor found on the market to-
day. In the development of this all-
important household utility, manufac-
turers have not only mado great
changes in general appearance end
construction, but have worked out
and applied the principles of scientific
refrigeration.
In _exter_i_or__th_e,refrigerator of the
present day is often of oak like the
earlier ones it has superseded. This
material can be secured in a most al-
iractivo finish but as it is liable to
warp in time, it cannot be recommend-
ed as the very best material. White
pine is preferable, withstanding
changes in weather conditions far bet-
ter than the oak. Then there is the all
steel exterior of more recent manu-
facture which, in the opinion of an
increasing number is even better than
the best wood. It stands both wear
and tear and is practically indestruct-
ible. it may be had in enameled por-
clain or aluminum finish. The trans-
lucent plate glass exterior commonly
known as "opal" will appeal to the
housekeeper who wants her refrigera-
tor not only to be sanitary on the in-
side but to have a wholesome im-
maculate appesrance on the outside
as well.
Of far greater importance than the
outside of the refrigerator, however
is the question of the interior. The
close contact of food necessitates a
careful consideration of many items.
Whether or not the inner material can
be easily washed, chips easily or is
porous are among the points that
should be studied. Besides its moder-
ate price, much can be said in favor
of the galvanized steel or so called
zinc interior, with which we are all so
familiar. Fewer substitutes have Dut
in an appearance it is true und these
are generally more expensive than
the plain zinc. Some of these are de-
sirable; others of questionable value.
in the former class is the steel in-
terior with enameled or porcelain
finish which, assisted above is some-
times employed for the outer material
The handy housekeeper may secure
an attractive enameled interior by
treating the zinc of her refrigerator
to two coats each of white lead paint
and white enamel paint. Each av-
plication of both paints and enamel
should be thoroughly dried before
the one is put on. and after
the cost doors should be left
open until all have disappeared
so that food contaminated
The an advant-
of course.
enamel are
not
ilnish
OVC?
0
odors and
minor importance,
secure as sanitary a.
as possible it is the belt
any risks.
0h8
COID'
the lower one across and up through
the second to the top of the ice com-
partment.
The importance of keeping the re-
frigerator immaculately clean can-
not be too strongly emphasized. To
give satisfaction the refrigerator must
receive good care.
The habit of covering shelves with
paper should be discouraged. Meats,-
iish or other provisions should not be
placed in the refrigerator in paper
wrappinsa.
The ice compartment should be kept
full of ice and should not be used s
a receptacle for food. The woman
who tries to make a tiny piece of ice
do the work of 9. large one is` not
economical, her refrigerator will fail
to render her its best service. This
is only in accordance with the well-
known principle that a coal stove will
do its work more efficiently and cheap-
ly on a good supply of coal than on
a mere handful. lf for any reason the
refrigerator is temporarily free from
ice it should not be closed tight and
food should never be shut away in lt.
Air it thoroughly with cover and
doors wide open until it is again re-
plenished with ice. Wsrm food should
never he placed in the refrigerator. It
will not only waste the ice but will
condense the cold air and the ensuing
moisture is liable to injure' other food
that may be in the refrigerator.
DAILY CARE.
Wipe out daily to remove any spill-
ed food. Keep all foods that absorb
odors as milk, butter on bottom
shelf.
All food should be kept on dishes.
never in paper bags or boxes, left
over foods should be put away on a
clean dish and used up as soon as
possible. Never let any food .spoil in
the refrigerator. Besides being waste-
ful, it may be the cause of other foods
spoiling and unpleasant odors may
be given off and the refrigerator
made unsanitary.
WEEKLY CARE.
Empty refrigerator drain pan.
Remove all food.
Remove ice from the chest.
Wash ice chest using the proportion
of 1 tbsp of ammonia
to one quart of warm
water. Wash drain pipe. The best ap-
pliance to use for this is a refrigera-
tor brush consisting of a durable wire
with a brush of stiff bristles at the
end. It should be placed in warm am-
monia water and run through the
pipe several times, after which clean
hot water should be poured through
the pipe to ensure the thorough re-
moval of any stray particle not re-
moved by the brush.
After ice chamber and drain pipe
have been thoroughly clean°d, replace
the ice and close the lid. Wash drain
pan with ammonia wash water and
.replace lt. Wash shelves and racks
with .strong soap suds and follow with
ammonia water. Wipe with dry cloth
and place rack in the sun to disinfect
while washing food chamber. Wash
food chamber with clean hot suds and
follow with ammonia water. Wipe
with a. dry cloth making sure that all
corners are clean and dry.
Replace food racks and when re-
frigerator has again became thoro-
ughly chilled replace food.
NOTE.- Charcoal acts as a splen-
did deodorized in the refrigerator. A
piece of charcoal may be used for a
considerable length of time if it is
placed in the oven two or three times
e. week to eliminate gases and to dh-
infect lt.
CHEESE.
General Rules.
Cheese should be kept in a cool
place, and not tightly covered. Wrap-
ping in oil paper will keep it fresh
for several days.
When it becomes dry and hard,
grate and keep covered until ready for
use. It may be sprinkled into soups
or added to starchy foods.
A crumbly cheese is best for cook-
ing.
A little soda in cheese dishes that
are cooked makes the casein more
digestible.
WELSH RAREBITS.
yglb. grated cheese, 2tsp. butter,
1/, to 1 tsp mustard, 1,4 cup milk.
1,5 tsp. salt, 1 egg.
Cayenne, Dry toast.
Place cheese in a double or chafing
dish, sprinkle over mixed seasonings.
Add butter in pieces, and milk. When
cheese is melted stir in well beaten
egg. Cook a moment. Serve on toast
or salt wafers.
MACARONI AND CH EE8E.
12 sticks or a cup of macaroni, ltsp.
salt, 2 tblsp, butter, Pepper, 4 tblsp
flour, 1 cup grated cheese, 2 cups
milk, 1 cup buttered bread crumbs.
Break macaroni into inch pieces.
Cook in a large amount of boiling .salt-
ed water; when tender pour into a
colander and run cold water through.
Make sauce, add macaroni and cheese.
turn into s buttered baking dish, cov-
er with crumbs. and bake until brown
in a hot oven.
CHEESE BOUFFLE.
3 tblsp. butter, liicup milk, 3 tblsp.
sour. a eggs. li tar- Mit. 1 cur sreted
cheese. Cayenne.
Cook first ingredients in white
sauce 2 minutes, remove to back of
range and add well beaten egg yolk
and cheese. Set away to cool. When
cold, fold in the whites-of the eggs
beaten stiff. Turn into buttered mould
and bake in s moderate oven in a pan
of water, or steam over gently boiling
water from 25 to 30 minutes. Serve
at once.
WHITI IAUCI.
2 tabisapoonfuls butter.
I tobleapoollfula ilour.
Pepper.
1( teigdlrkl MIC.
ilk . . - .
ilslitptiis' buttei' and stir into flour.
:|wo'€lll'liaaI*aii1€s'hce’c»r‘iaw ‘starch
. rr.
"”°° ‘v ' ' ..u.|...». .
ENGLISH IN OUR SCHOOLS
(By Francis McPhee, B. A., Prin. Car-
digan; read at Convention of East-
ern Teachers at Souris.)
There is on the curriculum of our
public schools no subject, which I
conceive to be so well adapted to ac-
complishing tbe ends of primary edu-
cation as is English. All, who are
worthy of the name of educator. hold
that the aim.of primary education is
not to fit the student to enter any
partlcularprofession, but to furnish
the foundation upon which he can
with security build the superstructure
of his life work., whatever that life
work may be. Perhaps he may never
have occasion to use directly much
of the knowledge he is set to acquire,
the farmer or the carpenter need not
an acquaintance with the oratlons of
Cicero or the problems of Euclid to
carry on his work, at least unscien-
tificslly, but our course of studies is
arranged, not so much for the benefit
to be derived from a. knowledge ac-
quired of its subjects. as for the cul-
ture and development of the mind re-
sulting from this acquisition. Thus,
the good farmer, no matter what crop
be sows, cultivates the land thorough-
ly and assiduously ere he spreads the
seed upon it, otherwise that which he
has sown will not flourish, or will
spring up only to perish amid a. wil-
derness of weeds.
I have been led into this seeming
disgresslon in an attack against spec-
ilization in education, and have
brought forward these arguments as a
defence of the old-time tried and well-
balanced course of classics and mathe-
matics, because of late years, there
seems to have begun a movement
away from this course, and although
the subject, which I am treating, does
not appear to be threatened, it is diffi-
cult to prophesy what would survive
the innundation, should the storm-
clouds burst. In this propaganda of
materialism, it would not be so great
a surprise if some magazine of agri-
culture or physical culture were plac-
ed upon our English course, and held
up as the acme of literary perfection.
English, I have said, is well calcu-
lated to accomplish the end of prim-
ary education. It develops the pow-
ers of invention and research; it opens
up new fields of thought; it places
the student in a position to acquire
knowledge with facility and pleasure,
and it possesses him of a desire of
perfecting himself in his other studies,
since he discovers that a knowledge
of them promotes a better understand-
ing of this one. Since then, English
can accomplish all these things, I
consider it wise that, all other sub-
jects should be made subservient to it.
The time given to the teaching of Eng-
glish should be greater than that given
to any other particular study; not that
we should specialize in it, but because
its predominance is essential, if we
desire to have a well-balanced course,
and to attain the end for which we are
working. These conclusions having
been reached respected the intrinsic
importance of the study and the re-
lation it bears to other subjects of the
course, the question arises as to the
best method of teaching it.
The knowledge which young child-
ren have of English, when they begin
to attend school, can, as a rule, be
measured by their vocabulary, the ex-
tent and accuracy of which depends to
a great extent upon the home atmos
phere. If the child heard language of
an educated character at home his
vorabularly will be larger and more
correct than that of the child who
lives in an illiterate atmosphere. One
of the first duties of the teacher is to
endeavor to enlarge the vocabulary
of the young pupil and to rectify his
mistakes in the use and prmuuciatiou
of words. Care must be taken to do
this in as delicate a manner as pos-
sible. It is very seldom of any avail
to hold the child up to the ridicule of
the class. You may succeed in mak-
ing him ashamed of his mistakes but
you will also destroy his self-confi-
dence, and produce in him an undesir-
able reticeuce, even when he may be
be capable of giving a grammatical
recitation from a subject, in which he
is well informed. In teaching the
readers to the lower grades. little can
be attempted beyond constant drilling
in reading and spelling. With the
highenclasses a great deal of memor-
ization work should be done. Some
of the poetic selections are literary
gems, which the student will do well
to preserve in the caskets of his mem-
ory. However, addition to the stores
of his mental treasure house is not the
chief aim of such work, but rather
the development of the powers of re-
tention and application. With the
higher classes the literature of the
reader should be treated as literature,
and not as a collection of words to be
spelled and donned, nor yet as a sub-
ject of elocution. Both these pur-
poses the selection may serve, but
only as secondry ends; it must be
studied primarily from the stand point
of literature. The alms of the author
and the various literary devices em-
ployed in accomplishing his sims
should be brought before the pupil.
The beauties and cruditiss, merits and
defects of the selection should be dis-
cussed. A synopsis of the work from
which the selection is taken should be
supplied, where it leads to a better
understanding of the subject under
discussion; but let there be 'avoided
that dissection and misroscopic anal-
ysis which some of our educational
magazines suggest, only an expert,
with what may be described as the
“literary touch" can accomplish any-
thing ln this. _ ,Weamsteurs only suc-
ceed in msrrlng. the beauty or the
subject. One might be fascinated
and enlightened by witnessing s. dis-
section by the trained knife of the
surgeon, but he would tum away in
confusion and disgust if he saw the
same operation performed by s butch-
er knife in a clumsy hand.
At an early stage of the work the
child should be made familiar with the
rudiments of English grammar. _Sim-
ple suslysis should soon be introduc-
ed, when possible from the daily les-
son. This promotes a better under-
standing of the lesson, assists compos-
by the pupils in preparing s written
reproduction of what has been read.
This will constitute their initial step
in composition, and is preferable to
the ordinary method of assirnlag a
subject upon which the pup -has to
ish both the expressions and the
T”-°° *“""',’.l°.‘ll~‘?‘l~.i°-fé\’tl»'il‘ fs‘!.‘i»23‘1%-
 embody. s work entirely too
, t' r the ordinaryshlld mind at
this of its development. When
, l, ‘ ,_ _ '
L»1~;,.‘\ _,NJ  _,_  il .
‘may be discontinued. on the iauppoa-
grades, the reading by the teacher
ltlon that the student is now able to
forage for himself.
There is no department of our sub-
ject which contributes so largely to-
wards a practical knowledge of Eng-
lish as does composition. Nothing
will bring so clearly before the pupil's
mind a realization of bis deficiencies
in spelling and grammar as the culling
of the errors in these from his written
work. Nothing will so well develop
his powers of incention, or so increase
his vocabulary as his having to seek
out ideas and the language with which
to clothe them. Yet in spite of all
these gains. this is the department.
which in the majority of cases re-
ceives the least attention. This fact
is no doubt due to the amount of work
which devolves upon the teacher.
when the subject is properly treated.
Much of this work is unavoidable, but
a departure from the ordinary meth-
ods of haudlingcomposition would les-
sen it considerably. As a general rule
the compositions which are handed in
by the pupil, are corrected by the
teacher in his non-oflicial hours, mls-
takes are marked. suggestions pos-
sibly offered and the work is returned
I0 the Pupil usually without verbal
comment. A much less laborious and
much more effective method is to cor-
rect the compositions with me class,
By employing this method. soleclsms
and lapses in spelling are brought
more vividly before the pupil's mind,
and an opportunity afforded for those
broader explanations, which the rest-
rictions of a written correction ren-
der lmpracticable; for there are some
mistakes, of an elusive nature, requir-
ing a vast deal of explanation, and
that are incomplete without illustra-
tion. Moreover the publicity and
opportunity for comparison attendant
upon this mode of correction lncites
the student to a greater interest in his
work and promotes a spirit of healthy
emulation in the class. It is a mis-
take on the part of teachers to have
their pupils prepare their composit-
ions to any set of rules. Let the stud-
ent endeavor to describe or narrate in
a logical manner, and if be succeeds
in doing these, he will have attained
the end for which such rules were
instituted. The result too will be
more natural and free. Rhetorical
laws are useful and perhaps necessary
at certain stages of the work; but at
this stage they hamper the imagina-
tion and stifle originality, and though
the result may be in conformity with
every one of them. it will be as is a
statute skillfully fashioned into thc
likeness of a man, true to his every
outward particular, but lacking ani-
mation.
The literature supplementary to the
school reader affords the best oppor-
tunity for a free and unrestrained
study of English in its broader sense.
However, I fear that those who fram-
ed the curriculum erred in selecting
this supplementary work as they did.
Though I admire Irving and find him
entertaining and sometimes instruc-
tive, though I observe that be is in
some ways excellent, and can see that
his style might be successfully imitat-
ed, by persons of a certain genius,
yet I do not believe that this author
should have a monopoly of the young
student's attention. When a student
studies one author too exclusively the
result is unsatisfactory. He becomes
prone to regard as an oracle the most
causal obesrvation of this author. he
looks upon his philosophy as unassail-
able and he becomes unduly influenc-
ed by his style. The young mind is
so susceptible of impressions, so plas-
tic yet so liable to remain as it is first
moulded, that we cannot be over-care-
ful how we fashion it.
“Stilus est homo" is n recognized
principle of rhetoric. A person’s
style must be the outcome of his per-
sonality, and as few have a personal-
ity like unto Irving. so there are few
who can mould their style on his. It
may be urged that the literature of the
reader will serve as an antidote to
nullify any evil effects. which might
result from this undivided attention
to one author. But apparently the
selections of the reader have been ar-
ranged with no such end in view.
Moreover, even though they may be
antldotal they are taken in such small
doses as to be ineffective.
I do not recommend that Irving be
removed entirely from the course, but
I would consider it a wise precaution
to curtail the number of his sketches
now offered for study and to provide
the writings of other authors to take
the place of those which have been
removed. Were I permitted to sug-
gest authors for study at the most ad-
vanced stage of High School work, I
would recommend Dickens and Stev-
enson for prose, and Tennyson, Long-
fellow and Shelley for verse. If ex-
tracts judiciously selected from these
were added to one of the sketches of
the author now so unduly distinguish-
ed we would be able to give the stud-
ent s literary training, which would be
a guide for his further undirected
reading. should his education cease
with his graduation from school, or
would serve as a groundwork for his
more advanced collegiate studies.
Cardigan Bridge, May 13, 1915.
mm 
§ .THE MARKETS
at-»au+al<+»e-ease-exsealreeaxeawxonsoxreiie
TORONTO. MAY 29.
I-Ioggs.Off Cars   ......$9.80
Cattle     ......$8.50
Lambs    ......$9.50
Barley      800
TORONTO, MAY 29.
Butter   ..  .. ..27%c
Eggs     ...19
Cheese (large)   .. ...20c
MONTREAL. MAY 29.
1-Iogs Off Cars   ...$9.80
Cattle   . . .. .....88.50
Lambs .    .....8ii.50
Barley
I MONTREAL. MAY 29.
I , _
Butt  .. . .. . ..  ......aoc
EUS   .......25e
Ch'ss (large)  ..... ....i9c
HHH4
'surr_Ai.o, mv ss. 
.ou roi _ma watered.. ._ ....t1.ss
Lambs .. .. ..  ..
Butter . . . . .
   ..
Eggs  ..  . . . .
Cheese (large)  ..
.»
TORONTO, MAY 29.
Cattle Market.
....$11.00
Barley .. . . . .
..   ......85c
NEW YORK, MAY 29. .
.. ..29c
....23c
....1715
Top price for
Beef Cattle.
This week . . . . . . . .
..  ....$8.50
Last week . . . . . . . . . . . .
 8.25
Two weeks ago    8.60
Same week 1914  .  8.50
8h°ep Mlrket.
Sheep.
This week . . . . . . . .$8.50
Last week   8.50
Two weeks ago .. . 8.50
Same week 1914 .. 7.00
1913   ..   .. 7.35
1912    .. .  8.00
1911      .. 6.20
Lambs.
$950
11.50
11.00 . .
9.00
9.00
7.60
650
1913  .. .. .. .. 675
1912   .. .. 6.50
1911    5.25
l-log Market.
Top price.
oil' cars.
This week  . . . . . . . . .
..$9.ii0
Lust week  . .. .. 9.60
Two weeks ago  . .  9.00
Same week 1914  . .. ‘$.70
1913....  . . ...10.10
1912    . .. ....10.l0
1911      0.65
Butter Market.
‘ Farmers' Creamery
Separator, Prints.
Thisweek..   ..26 27%
Lastwcek....  ....28 31
Two weeksago  ....28 31
Same week 1914 .. ....20 22
1913 . . . . . . . . .
 ....25 26..
1912...... ....23 25
1911.......... ....18 20
Local Boards.
This week   ..19 13-16
-Last week   ..19
Two weeks ago  . . . .
..18%
Same week 1914   ..12%
1913 . . . . . . . . . .
._ . ..11%
1912   .. . ...13%
1911 . . . . . . . . . . . .
.. ....1093
Egg Market.
` New~laid
Thisweek  .. . . .. ,.19
Lastweek   .....19‘/5,
Two weeks ago  ...20
Same week 1914 . . . . . . .
.. . ..20
1913 . . . . . . . . . . . .
 . ...19
1912.... . . . .
.. ...211,§
1911   . . . . . . . . .
..171,§
Grain Mark°t.
Fall
' Wheat.
This week   $1.50
Last week . . . .
. . .. . . . 1.50 67
Two weeks ago . . . . . . 1.50 67..
45
40
Oats.
66
Same week 1914  .. 1.05
1913  . . . .
.. . .. 99
1912   ..  1.60 55
1911.... 87 41
ew 
THE FARM
 
A FARMER ASKB “WHAT IS
WRONG WITH AGRICULTURE?"
shi#
Il»5I€'H&
Secretary J. J. Morrison. of The Un-
ited Farmers of Ontario, is asking the
farmers of Ontario some plain ques-
tions.
They are not easy to answer.
One of them is: "What i wrong
with agriculture?" The answer he
fumishes himself seems to satisfy
those farmers who hear him speak.
The proof of this is found in the
fact that thousands of farmers in
Ontario during the past four months
have enrolled themselves as members
of The United Farmers of Ontario and
have agreed to purchase goods coop-
eratively through The United Farm-
ers’ Cooperative Company, Limited.
Recently Mr. Morrison addressed
four meetings of farmers in Peterboro
county. At all four points local bran-
ches of the United Farmers of Ontario
were formed. The following extracts
from Mr. Morrison’s speech should
prove interesting to farmers generally.
THE SITUATION STATED
"Everywhere we go." said Mr. Mor-
rison, “we find that there is a general
realization that there is something
wrong with agriculture. The pulpit,
the school, the bankers. the railway
corporations, the Government, the
daily press, all agree that something
needs to be done to improve the cou-
dition of farmers as a class.
“The Government first recognized
this condition years ago when it estab-
lished our farmers’ institute system.
This system throve for a number of
years. , Today the membership of the
Farmers’ Institutes is only about one
half what it was some years ago. I
take it that this is because we farm-
ers have come to the conclusion that
at the institute meetings we hear the
same subjects discussed over and over
again. Since the institutes started to
decline, district replresentatlves 'have
been appointed. my wsu probably
have their day and then give way to
something else.
“As a class we have tried increa-
sing the productiveness of our farms
as the iustitiute speakers and others
Government men have advised ua to
do, yet we do not appear to have lm-
proved our condition much by doing.
The Dominion Government proposes
to help us by making a grant of$10,-
000,000, which ia to be expended dur-
ing ths next 10 years to promote sg-
ricultnre. .
SUGGESTED RIMIDIIC
"Some people say that what we need
is to teach agriculture in our schools
Others say we need to co-perste. Still
others say we require cheaper money
and better roads. Commissions have
been appointed to study the high coat
of livin and the causes of rursl dis-
I
population, The daily papers publish
tell us what we_ should do to improve
our lot. Our big business men also
give us plenty of free advice. A few
Years ago Mr. J. W. Flavelle publis-
hed a lengthy statement telling us
that we were not producing as much
as we should. He ended by informing
us that we did not know odr own bus-
iness or we would produce more than
we did. Everybody seems to agree,
therefore, that something is wrong
with agriculture, and that we are not
on to our job.
“What do these numerous friends
of ours tell us that we should do ?
Why! simply increase the production
of our farms. We are to farm our land
bctier, grow more grain. and raise
more stock. This will create millions
of dollars of wealth and we will be-
rcmc more prosperous.
"Just here let us pause. Suppose
we took their advice, what guaran-
tee hufc we that their advice is
sound 2' l..et`us test it. First ict us ask
if it is what they do themselves?
Vlfhen the combines and trusts, that
we read so much about, get control of,
additional factories and business en-
terprises, do they increase their out-
put or do they close some of them
down, curtail their production, ad-
vance the price to the public, and reap
their rewards? ls not this the way in
which our millionaires have reaped
their fortunes? We know that it is.
WHAT WOULD HAPPEN ,
“Suppose we followed their advice
and increased our production! What
would he the result? Just what it
always has been. What happens to
prices when we have a big crop of
grain? What happens when cattle
become plentiful? Just at present we
have plenty of horses and potatoes in
the country, but has that fact enabled
us to sell them at satisfactory prices?
We know that it has not. Instead.
prices have fallen just in proportion
as it has become known that the sup-
ply was plentiful. This is what hap-
pens every spring with the price of
eggs. Thus we know from sad ex-
perlence that prices come down as
production increases, and thus we fail
to reap the full reward of our labor.
"W'hat is the reason?It is very sim-
ple. It is due to the fact that we have
lost control of our own business. What
happens when your wife takes a dozen
eggs to the storekeeper and buys a
pound of tea in return? Does the
storekeeper not count the eggs and
tell ber the price he will give her for
them? and then does he not weight
out the tea and set the price she must
pay him for it? Does she have any-
thing to say lu regard to the price of
either article? Not a word. Docs
not that same principle hold true of
every article the farmer buys or sells?
llow then can the farmer ever hope to
reap the full reward of his labor ns
long as he can’t control either thc
price of the product ho sells or of the
articles he buys?
. OTHER CLASSES AFFECTED.
"Farmers are not the only class
that have been affected by these condi-
tions. The consumers are affected
also. Many of them, however, have
organized to protect their interests.
The bricklayers, carpenters and other
laboring classes have organized in
their unions, and whenever the cost of
living advances sufficiently to warrant
their doing so, they strike if neces-
sary, and secure advances in wages
that offset the new conditions. 'l‘l1c
cost of those advances, of course.
comes out of the rest of us. Not long
since we saw bow rural mall carriers
organized and succeeded in obtaining
a material increase in their wages. We
farmers have been slower than any
other class in the community to get
together and protect our interests.
“How slipshod we are in our busi-
ness methods is well illustrated by
our methods of marketing and buying
our seed. In 1913 for instance, 1 paid
$16 a bushel for clover seed. At that
time the farmers in Haldimand coun-
ty, who were members of the Erie
Seed Growers’ Association were sell-
ing their clover seed to dealers in Tor-
onto. Thc best price they received
for it that year was $7 a bushel after
it had been re-cleaned. Thus the far-
mer who produced it only received $7
a bushel, the middleman $9, and other
farmers like myself, who bought the
seed had to pay $16 for it. In other
words, it cost $9 to introduce the far-
mers of Wellington county. where I
live, to the farmers of Haldimsnd.
Last year I purchased my seed from
the Iialdimand farmers direct, paying
$9.75 a bushel for it. It was No. 1
Government tested seed, and the
freight was paid. I saved $6.25
a bushel, and the farmers of Hal-
dlmand county obtained $2.75 a bushel
more than they had the year before.
Is not that a perfectly legitimate tran-
saction? ls it not typical of what we
can do on a much larger scale if we
will all cooperate?
EXPENSIVE METHODS.
"lf we look around us we will find
many other ways in which we are con-
ducting our business in just such a
foolish manner. For instance. a
neighbor of mine sent a caroiad of
steers to Toronto. Another farmer
living only some eight miles away,
went to Toronto about the same time
to purchase a carload of steers. Tho
latter farmer purchased the steers
which had been consigned by the first
farmer. brought them back into the
some district, fattened them. and re-
shlpped them to Toronto. Thus these
steers made an unnecessary trip to
and from Toronto, freight had to be
paid ou them both ways, the commis-
sion men obtained their flees, and the
profits to the farmers were reduced in
proportion. instances of this char-
acter show tbat we must create s. bus-
iness organisation of our own which
shall be managed by ourselves. Fur-
;therefore, we must be loyal to our
cause. If we have not enough ssgacity
to stand together. we do not deserve to
succeed. In spite of the various at-
tempts that have been made to form
cooperative among farmers and the
failures which have attended many of
them, it is still evident that we have
farmers who have not learned the les-
sons these failures should have taught
us. For that reason we are taking
itmarmers' Cooperative Company,
precautions in our conduct of The Uu-
“A few months ago we decided to
purchase a. large quantity of binder
twine from ireland. We have obtain-
theflil _l.»'h\v,l reached the higher ‘ attic .".L...~....  .. ...»..|9.00vcoluhins and columns of editorials to ed this binder twine on s very satis-
factory basis of cost. We do not in-
tend, however, to set our prices for
binder twine until we know what N10
regular dealers are quoting. because
we are convinced that did we do_so,
they would immediately proceed to
underquote us with the object of lead-
ing farmers to buy from them. In
this way they would hope to Prevent
us dealing in binder twine in the fut-
ure, and another year they would
charge enough for their binder twine
to make good to them the loss they
might sustain this year. As soon.
however. as we know what their price
is, we will see that our price is set in
nccoradnce therewith. In any event
we are prepared to guarantee that our
price will be as low as theirs.
ENCOURAGING SUCCESS. ‘
“We have not been having an easy
time gaining a footing. Large deal-
ers who deal through local agents
have ln a number of instances refus-
cd to quote us any price on their
goods. They have informed us that
they intend to sell only through their
local agents. A year ago a seed firm
would not quote us prices. Later,
when they found the extent of _the
business we were doing, they came to
us and offered to quote prices. Ano-
ther big iirm in Toronto would not
deal with us at all, although we offen
ed them n nice order. We turned
our order over to au opposition ilrm,
which accepted it. The first firm felt
the effect of this increased competi-
tion. and not long since, three of its
representatives called at our office and
wanted to know if we would consider
it a hostile act f they lowered their
price to meet ours. We told them to
go ahead and reduce their price. Next
year we may do business with them.
“It will thus be seen that already
business concerns are beginning to
feel the power of the United Farmers
of Ontario, and also that We are be-
ginning to reap some of the benefits
of united effort. All that we require
i,o secure the success of our movement
is the united loyalty of our members.
So much has been done for us by
governments and other classes in the
community, a tendency has become
apparent among farmers to sit back
and wait to have things done for us,
instead of going out and doing these
things for ourselves. We need to re-
member thnt the only man who can
fully appreciate the problems of the
farmer and who is prepared to handle
them intelligently in a broad way is
the man who is making his living off
the farm and who knows what it is
to have to struggle to make the in-
come from the farm meet the expendi-
ition by revealing the framework of a
finished essay, and develops the reas-
oning faculties. lu the teaching of
grammar I should be inclined to coun-
sel an absolute abandonment of the
text, were it not for the benefit deriv-
od in the study of other languages
from a systematic drilling in this. For
the lower grades, apart from the me-
chanical proccases of reading and
spelling I believe that time should be
made for the reading by the teacher of
some interesting book of not too heavy
a nature. Fairy tales. myths and
other writings of a similar nature are
useful in this connection; but the pop-
ular ilction of the day and even many
oi' the so-called children’s books
should be religiously avoided. The
pupils oi' a somewhat higher grade
part of the time formerly devoted by
the teacher to reading might be spent
tures. We farmers have been slower
than any other class in the community
to realize our dependence on one ano-
ther and the necessity for working
together to advance our common
cause. We are now awake to the sit-
untion, and one of our hopes for the
future iles in the success of The Uni-
ted Farmers of Ontario and in The
United Farmers’ Cooperative Co.,
Ltd.' .
CONTAGIOUS ABORTION
Contagious Abortion and Tubercul-
osls are the bane stock breeders
The former has not done much in-
jury in Prince Edward Island up to
the present time. Of late years,
however, it has been more prevaf
leut, and this Spring several cat-
tle breeders have experienced very
considerable loss. The following on
this subject taken from the Weekly
News Letter of the United States
will interest those who have had
experience with this dreaded dis-
(Continued on page eleven)
A Neighbor Told
Him To Take
Gi.e.l2.i.i.iS
Ii you want to know what Gin Pills
will do for you, just drop a line to
Nr. D. A. Yorke, at Bellrock, Out. `
Ilc will tell you what Gin Pills did
iorlilm, after he had suffered with
Kidnc trouble for 15 years. llere
ia his letter: ‘
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