GUARDIAN

`/T

, F.,P_arentS. Teachers.

T kurymen. F arm

CTS.,

t

- "" .IE 3'.

vi 1 ,_

._ \ v,

he Dairy. The Turf, and

f!0Dll°im¢nts o the Guardia r by question, e espondence of

i

_Answers will be given i,

V 4 '_ _ Ill-.Qi\BBtl0lll ol. gene”

1|;pei;¢gt_ and 1pace‘wiii be given ¢a!'9\'Wll°,' *.\!°'- Will in any w ” mpto ldvaiice Prince Edward ls-

diinterests. _

are salted' to have

e

'irai-in G ana or--m i t its

ignited grccntribute welgitses ng:

- j Good

.'l¥fY- ~ t ui. “

~ ` Y

to ev

thairarttcles at this alice early each week. only a short emergency item can-betliandled as late as one p. -mqwednesday. All received aft r that hollrcannot appear until the following week. .

THE SCHOUL A if

lisp ,

iss sous ,

Contributors for this department

should be addressed to

President 'l‘eaclier's Association,

Guardian’s School and Home. P. 0. Box 188 Charlottetown.

SEASONABLE REMINDERS.

Doii't set broody hens in tlieliouse

collar.

For early broilers the iucubators

should uow be started.

Doii't delay cnrtiug the manure in

the barnyard to the fields.

Start a few gladiolua cornis ln pots

ot other receptacles for early flowers.

See that all animals receive un am-

ple supply of salt.

Dcn't delay rooting cuttings of bed-

ding plants for Spring bloom.

Don’t forget to sow paney seed with-

in fhe next week or two for early Spring bloom.

'Tis a good time to spread manure

while the ground is frozen and there is no snow on the fields.

Cut down on the rougliage and be-

gin to feed the horses more grain as the season of hard work approaches.

Those who propogote carnations

should take the cuttings during this ulontli. -

Double petiliiias are among the

most interesting of flowers. Sow the seeds now under glass.

With a dauip cloth wipe the filth

from all eggs thai. are dirty. except- ing those to be used for liatcliiilg pur- poses.

I)o not purchase seeds or nursery

stock that is offered at ridiculously low prices, for sucii are likely to be worthless. '

The host way to fest seeds iii the

ground. If room is had in the hotbed do your sccd-testing in thc fraiiic.

Spinach seed broadcast over it

rich soil now will germinate the first thing in the Spring and produce all early crop.

All i`arni aiiiinuls will relish ii feed

of cooked food two or three times a week. Give it to flicm tlioroiigiily cooked liiiti quite warm.

fforustalks reuiaiuinl: in the field at

this date might just as well be burn- ed, for they are practically vuiuoless for fccdfiig purposes.

lu planting frilit for the lioiiic gar-

den choose varieties flint mature lit different times. so as to prolong the fruiting season of ouch as long as pos- siblc.

There is so iiiucli gaiuoli in kccp-

ing abreast of farm and garden work that niiuuto plans for early work should now be completed and every- tliliig inudo ready.

lf extra liotbod ashes ure had. coil-

struct a frame over the fall sown spin- ach, top onioli plantings and other wintering crops and force them along to maturity.

Roup is liable to develop now

among the poultry if the birds alid houses are not kept dry. Prevent voids alid catarrh by keeping thc towlu out of drafts.

flotation in the garden is as im-

portant as rotation in thc field, so bc careful not to plsii for the planting of the same crops this season on ground they occupied last year.

Sow cosmos seed late this month

or early in February. if the seeds are not started early the Fall varieties will not conie into bloom uiiicli before llic first Fall frosts.

Prepare to grow tuberous beBonia

plants for bedding out on the north side of buildings ami beneath trees where most other plants are prone to Brow lux riantly.

Fo cogitiereial purposes the hot-

beds lhottlil be made and planted in a. week or so. Home gardeners had Winter shfiuld not be applied to the better wait another mouth before bc- ginning operations. < Poultry manure collected during thc land until planting time. otherwise ifiilcli of-itsplant food will be lost. Store it under cover. _ ' Ally Iilliit that will not transplant readily shoffld have the seeds sown directly iii small pots where they can be shifted to the 'field without disturb- ins the roots.

onioin or 'rl-ls 'i'Huv|el.s

Siilirlena is the thimble, it is an al~

most ndis ensable accessory of DNB* Gut.-day sealng. but it is only for 230 years that thimble: have existed. Be fore that time the needle was pushed throusli s cloth, usualiywith the thumb. wliiifoui the aid of the little metallic One may be permitted to beliebalgdt tile needle was some- time. pl-“lui against -the table or °h\lr. as som mes, perhaps. the modern needidwoman supplements

gf: itthigble with a handy piece of

n u . ` - in im the thimble is-lnventefl

and it fa-said it was caiipd thimble because ftiwas a bell for the thumb --nrst caged thumb bell. it is true. U39. th ore`,]l an Icelandic V004- tliumm ‘ that means thumb and that. !‘;,élli‘H,» onhrles say. la the °\‘ll‘“ ° ~ - , _. .

it, was worn on the thumb- Ju"

the aailmaker's tliiiuble of todldf ‘_ worn. He 'has a hole in the top. but the first little thimble was probably a little metal eap_ or bell that fitted over the end 'ofthe thumb. ' '

it was not very long before thimhles

had gone all over the world. Women. in those days at least. were must- In- terested in needlework. They took as much interest in their tlilmbles then aa they now take in the buckles of their tango slippers, and perhaps' a little more, for the sort of buckle one weariidoas not- really add mfucb to one's comfort or pleasure and an ela- borate and costly tiiimble then did ado to fhe pleasure of sewing.

lt is said that _the costllest thimble

that ever was made belongs to 'the Royal house of Siam. it was given by one of the' kings to his queeii,and it cost $15,000. it is made of gold. ui the form of a bali'-opeii lotus flower -the emblem of the Royal Siamese house. Diamonds and other precious stones are set in it to form the name of the queen and the date of her mar- riage, ' -

Au American niiilionaire’s daughter

was said to have the second most ex- pensive tlilmble. Hers cost $4,000,but she is not a daughter of this genera-

tion. Their interests lie otli`erwis`c than in tliimbles.

HOUSEHOLD HINTS

A cut lemon rubbed on the forehead

will cure a severe headache.

if you mix a littlc common baking

soda with the bathbrick you will find the knives will clean much easier.

If a lamp wick is getting short, sew

a piece of flannel to tliiie end of it. This will be found to be as good as a new

wick. 1

To remove the mark ol' a scorcli,wet

whatever is scorched with cold water and place it in the sun. When dry,the mark will have disappeared.

When buying apples pick the heavi-

est; also test the fruit by seeing ir, when pressed with the thumb, it yields with a slight cracking souna.

Brown boots and shoes should be

rubbed over with aslice of raw potato before the polish is applied. This cleans and removes the stains quite easily.

Films on starch can be avoided by

making starch in the usual way, add- ing halt' a teaspoonful of salt, and cov- ering with it thick cloth to prevent stcalu escaping.

When steaming potatoes put a cloth

over them before putting the lid oil. They will take mucll less time to cook, and be much more iiiealy than wrien done iii the ordinary way.

To clean zi smoke-blacked ceiling.

make a fairly thick paste of starch and water, and apply this wltli a pad oi flannel. When dry, brlisii off with li soft brush, and you will fllid thc re- sult well worth the trouble.

Here is a way to decrease your gas bill. Get a square sheet of iron,-light. one burner of the stove, and place the sheet iron on top. The heat travels tllroilglili the iron so quickly that sev- eral saucepans can cook ih¢ii'coo1.aut$ at the sauie time wiflili only one burn- er going.

To clarify fat which has become too

dark for use, place it iii an ciiiimelcd saucepan with water and half it tea- spooufiil of carbonate of soda, boil foi- tweiity to tivonty-five minutes, :inn lcavc lill cold. Then drain off water and reinovc pieces from uiideriieatii. Tile fat will be found to bo quite fresh and white again. -

lroiiiiioiild stains spread lu any fab-

ric they coiuc in contact with in the wal-iii. To rciuove ilicni stretch thc stained pnrt_ over a basin nearly i`itli of boiling water. so that the steam may penetrate the fabric, and apply witlili li feather a teaspooufiil of salt dissolved fu a dcsscrtspooiiful of leni- on juice. When the liiarks"lis:\ppi\ar dlp the material well.iuto the hot wat- cr; afterwards rinse very iiioruiigmy in cold water.

When stcaiiiiiig puddiligs or dum-

pliugs. put a cloth over the steamer before pilttiiig oil the lid. This will pre- vent tlie moisture settling and render- ing the pudding heavy.

In baking potatoes, put ii small pan

of water lii the oven, and you will fliitl thcy bake much quicker.

Wlicii baking cakes, if you do not

possess n spare sliclt’ in your oven place two llatirons sire by side sun rest your cake tins oil thc handles. By this means the bent gets iii under the cnkc, and it is less likely to burn at thc bottom. `

'l`o make a good cariucl toffee, mix

one small tin of Swiss iiiiik, tfircc ounces of butter. one cupfni of sugar. one tablespooiiful ol` treacle. and six drops of essence of vanilla. Put all the ingredients liito a pail, and stir until the mixture boils to a uutbrowu color. Then pour on to a greased plate or in, and when nearly cold cut into sqquares.

Tomato Soup.-Take twotliirds of a

can of tomatoes for five ripe tomatoes cut up fine) one large onion: Put in a saucepan and cook 20 minutes, or longer for the fresh tomatoes. When done add n quarter of soda. Skim off the foam and ruli through a sieve to remove the seeds, etc. Have a quart and a half milk boiling; add this to the tomatoes. and' season to taste. Serve at once.

Jolly Joe Corn-bread.-Two cups

corn meal, two cups of flour, one tea-

SD molasses. two cups sour milk. two and one-half teaspoonfuls soda, two tablespoonfuls liot water, two-thirds cup raisins and steam.

LESSONS ON THE POTA_T0. I

DsWolfe.

L.' A.

No single lesson on any plant com-

pletes the topic; (or, being alive. plants be studied iii all stages of _their life history. A winter lesson on pota- toes. therefore merely opens the way to more careful study the following summer.

A study of the tubera is interesting

in Winter. Aside , from the shape size and color, which vary with the individ l and the variety, the "eyes" are wdiihy of observation.» Do they look like human eyes in any way? What are theyre This question is ans- wgi-ed by watching the sprouts grow-

,ing during the, next piontli or two.

at are the sprouts la summer.

b r~i'eava'l.-.lt nil t' be wi iiiylo °i¢»t<l¢ will ua iii;

as fa

oonful salt. one cup New Orleans

sprouts are“uutii we can observe the summer development.

ln the meantime. cxauilné the twig

of p tree--say that of an apple or a willow. On this twig are buds, sys- tematically arranled/ Make sure that the arrangement is systematic. Where are the buds closer together. ueur _the tip of the twig or towards its base? Where are the “eyes” of the potato most thickly clus- tered? Are they asystematicnlly arran- ged. Look at a long slender potato for this. Keep the comparisons be- tween the twig. and the potato lil mind until spring. When growth begins, compare them again. Your children will then find tiiat buds oil the twigs develop into leaf-hearing sprouts. Moreover, one can always trace branches back to stems. Buds oil the stems make branches possible, if the children should conclude tllat "eyes" must be buds. what is the tuber?

Another proof flint the tuber is a

steui. is the fact that sonictinies little tubers instead of sprouts grow from the “eyes.” if a little tuber is u branch it follows that a big filber bear- ing if might properly be called a stem.

Of course. it is much shorter to tell

the children a tuber is a stem. and save all this time. But thliik of the pleasure of discovery you thus deny them!

In the winter, one might 'profitably

collect as many varieties of potatoes as possible. Study the points consid- ered in judging potatoes. The color of skin, its roughness or smoothness, depth of "eyes," uniformity of size, firmness of flesh, etc.. are points to observe. ' '

Even now children will plan what

potatoes they will plant iii their home gardens next year. Discuss with them the kind of soil best suited to potato- es. Will they do well on clay soil? When potatoes are “wet” after being cooked. is the variety always to blame; or might the same variety be "dry" on different soil? Try planting the sam_e variety on different soils.

At planting time, a lesson on pro-

pagation ls in order. I)o we plant po- tato seeds? What do we plant? Why? Do we propagate any other plants -by cutting up and planting pieces of the stem? Try it with willows, roses, snapdragoiis and geraiiluuis.

Do potatoes produce seed? We’ll be

gin to suspect they do when we see the blossoms grow next July. Wluit areblossoms for. if not to produce seed? ' 1 ,

Why do we not grow potatoes from

seed? Save some potato "balls" next fall to plant the following spring. We may learn something by so doing.

Do you know anything about seed

selection in general. That is a very important topic. in partlcillar, selec- tliig seed-potatoes now suggests itself. liow many of your farmer l'rlciids sel- ect theirs iii the field at digging time? Can you find out why that is best?

What diseases affect potatoes? Tile

potato beetle (“bug”) is not u disease, but u pest. Study the insect, its life- lilstory and methods of control. Tile coiiiinoucsl diseases are the blight and !lL‘.L.5Qall._.Bol.li..are caused by ex- ireniely siuull plants (fungi) which feed iipoli the tissues of the potato. The blight affects the leaves and the scab attacks the tuber. .

Since these are of so great ccoiiomic

iuiporttince. I suggest that those inter- ested should write to the llepartineitt of Agriculture. Ottawa. and ask for a bulletin on Potato Culture. Text- books on botaiiy will givc information about fungous diseases; but the tech- nical language there should not be passed out to children. lt' the tcaclier wishes the information for herself, all right.

’l‘ry io learn. through bulletins and

oflierwisc, which varieties of potatoes url- best iii lilly given locality. ilcsltlcs studying potatoes l'i'olii thc gardciiiug and botaiilrnl staiidpoint, consider their uses. Aside from food, the greatest use is in the inniiiifacture of starch. Let the children grate a po- tato, stir the pulp in water, strain, cv- tiporate the liquid and see what is left.

Have tliciii draw potato tubers now,

and draw the whole plant next sum- mer. Dlscues llie geography and the history of thc potato. Do we export or import thetii? Where do' we sell fhein. This is a big subject for the rlglit kind of teacher.

Q THE DAIRY

BREEU|NG AND RA|S|NG DA|RY HEIFERS.

Following is the paper ro-,iii by Mr.

W. M. Len. at the recent l)niryincii's Associatloii.

This is nn old one possi-

bly the most anci ut of all subjects discussed at dairy eetings, but how ever mucii may h ve been written or spoken on the qq estioii it is my opin- ion that the greater need of the dairy lndustry in this province today is "better cows" and whole herds of them. We have hardly started herd improvement in ea.rncst,yet it is right and proper to cull out unprofitable cows when we prove them. auch but little gain if we don’t raise a better one to take their place; yet we continually meet farmers who ad- mit tliat it is hard for them to raise good calves and to any observing Per- son who travels this country this is only too true.

The foundation of the dairy indus-

try is built on the kind of heifer calv- es we continually raise to renew our herds and to any who have thorough- ly tested their flocks the difference in production of their cows is astonish- ing. We need only to calculate what the profit from our herds in a season would be. if each individual were the equal of -the best cow, to realize liow important a feature the breeding end of the dairy industry is.

Since the adoption 'of official testing

in all breeds of dairy cows it is now comparatively easy to pick a .sire that will likely produce good dairy cows.

A law of breeding is that

like produces like, but there is a law of variation which occasion-' ally coiitcrsets other laws, and while it is true' that sires, of _ally » breed will generally transmit the characteristics of their immediate ancestors; up tc the fourth -generation, » we; Quite " often get

,v

Wh . the ehlltn-en will discover that wir fresm striwsilpntrsvii to the par- tners sprouts come above _the-grouiiecm il ‘ll b

1 dlesewe c1llea!,irsa§»°° “nm

ililftviri will were btigisst ll

V _ , l

impressive as any other sire. I can cali to mind several iiistaiices of iii- breeding in horses, n standard bred stallion that had produced u large number of fast horses had a full bro- ther _who could neither show any speed nor in any one instance sire a trotter, he was ii 'freak or the law of l

"type. - ,

This being the case it behooves us

to use great care in the selection ol' ii dairy sire, a.nd’becnusc a bull happens ` to be full brother to a pioneer breeder is no guarantee that he will do the same. lived breeding bulls generally “look the part". Nearly all that l have known in thc Mui-itinic Provinces who were known as good show bulls or conformed closely lo the recognized dairy type have proven good breeders. To any experienced breeder a male as well as a female can have ti milky look and l do agree with the extremists who say they do not care u. snap for type in cows that tb scales and bab-

cock test is*the only guide.

At the present time there is a craze

for big records and a lot of breeding is done on paper regardless of how the animals .may suit. each other. Big records aref good but we want strong robust breeding animals as well and for my part I want u nice looking cow (good cows have not got to be homely) a good looker will milk just as woll and both she an.. tier offspring will sell better, .so iii choosing a. bull we want one from heavy producing par- ents aiid one oi’ good size. strong con- stitutional_vigor and that will class as a good show bull of his breed. Such ati animal will be pretty certain to transmit the best qualities of his par-

ents.

Whereas if a bull of well bred good

looking ancestors happened as is sometimes to be rough coarse and not of' good dairy type, l would not use hiiu under any, circumstances as lic would most likely produce his own peculiar type. and I know of many dis- appointments through dairymen buy- ing nil iililmnl solely on the history of

his ancestors’ production.

Now as it is evident breeding is

something of a lottery it would be wise for dairymen whenever possible to try a proven sire. When a. bull has 'proven through his producing daugh- ters that he is an extra good. breeder, lie should not be sent to the block when still in his prinic. I can call to mind several instances where superior breeders were sacrificed. “Sir ftooker Poslo Artis" Sire of “Miss La Honda" tllat made a worid’s record at the late Amherst dairy test, and also sire of' inany other noted producers and cows

We secured liiui in a

trade used liini as long as needed and were tlieii forced to sell liiiii at thc cheapest kind of beef price while yet in his prime,\vhlle at the snlue series of shows we sold soitie scvcii young bulls. A mature :ini- mal may be more trouble to handle than a younger one, but when we coil- sider the great difference liierc may be,iu thc cows sired by a proven sire over all uiitried one it secins the greatest folly to turn a superinruiii- mul down for this reason. A bull is ‘no older than a cow of same age in ally particular and ti good bull is eas- ily half flic herd. A cow however good has but one call’ s year but the bui: has cvery one iu thc herd, and niaiiy a breeder of pure bred stock has been brought into prominence and put iinuiiciully on his feet through the 'fortunate purcllase of one good bull, I have gone into this siibjccf. at lciigtli us i consider if a inost import- ant onc, and from _ilic cnlluirlcs wc rceeivc as breeders I tliiiik furuicrs lu general do not lay stress enough on securing a good producer, as niosi. oiiuuirics will specify a particular nge, mostly l`roni one to twu yours old. I reccivcd au enquiry quite recently

,from an institute asking for two six- teen iuoiitlis old bulls, and while it may seein to be about the right age (if they were correct in every other way) age is only a secondary coiisidcr- ation, and not comparable to produc- ing ability lnau animatbesides every mail should know that they wont like- ly be able to get any breeder's best bulls at that age. First come first serv- ed, and thc best bulls usually go uudcr one year so it will pay to buy early f`or this reason, or get rt proven breed- er wiiicii is thc safest plan.

Then when it hcifer ca}f‘ from one of

the best cows ls born if you decide to raise lt. decide also to grow if well and start right. give it wliolc iiillk wnrni as it coliics from the daui uiitll it has put oil seine baby fat. Don't wean until it would make good vcai, tlieu- when _von begin to feed skiln inilk, weigh or measure its fe-ell and don’t be foo anxious to food up to its capacity. Nearly all thc trouble with stunted calves is brought on by indigeslion through feeding too much skiiil milk. We now always weigh ev- ery calf's milk up to three iuoutlis, its most important, Don’t think you can guess near enough. you are almost sure to give enough at some time to cause scours und give your calf a set back that it iiiay never fully recover from.

Preveiitioii is n whole lot better than

cure, iu this respect see that your milk is always warm. as blood. If it gets cooled from any cause don’t risk feeli- ing it before warming, and place bran, crushed oats and a little oil meal in a box where thc cali' can get it all the time, it will learn to cat of its ' own accord as soon as it requires dry feed, especially it' it is running as is our practice with some older calves. Give it all it can eat of this up to six months. also good hey and pulped roots if you have them, then if you are careful not to overfeed`or scour your calf with milk you can grow it as fast as possible on these feeds and have a cali' at six months, fat, slick and in perfect condition. We don’t expect to have our calves carry much flesh before this time. Skim milk is a splendid grower and if you have lf “E041 “D t0 B yollr to a good calf. it will do then with less grain, but the most important period is from birth 'until three or four mouths. Get them growing steadily past that period witn- out a knock down from scoure and you can have a good calf on any kind of Kood feed from that on.

if you intend to breed freshen at

24 or 25 months. you will have to feel: _v8I'y Senerously or your heifer will, tiever attain her proper growth, 1¢ lg a matter for each dairy man to‘ decide at whatsn in hismlrticular circum-

varlation, but truusinittcd true to his I

, 1 very heavy to keep the hcifcr growing or days for weighing in order to know and increasing in ficsli as she ap- the percentage of fat in the milk. This preaches calvlng flint licr milk glands together with a close observation of and udder may develop propcrly,,for the feed consumed by a cow. will ~en- if for want of' proper nourisliment we able a dairy farmer to determine allow her lo grow thin thc calf will whether or not ills cows are making a

e

sap her streugth,weakcu and stuntli

I' . 1 1

under these coiuilffons it is frilly to ex- telligeiifly weed the poorer cows. ect the helfer to develop propel-lyund Dairy cows may be purchased or

D

she may be ruined i'or life.

But if she be allowed to run until

34 or 36 months before cslviug she prices. but generally speaking they can be fully grown oil rougher undlcss must be reared by the dairy farmer.

costly feed it will take less grain to put her in good coiidilioii, and there is no risk of stunllug her. but we will have lost ii yea.r`s niilk. and if ii pure bred, probably it valuable calf, so its just questionable at what nge we have them freshen. Probably about 30 moiiths would be the happy iuedinm if we could order these liiatters as we would like, but at whatever time we decide oil, wo should scc that the hcifer is well grown for the age and in good fleshy condition. We seldom now see or hear milcli about keeping the dairy heifcr in good coiillition but not fat, as almost cvei‘_vbody of ally experience have been coiivliiced that the more flesh a holfcr carries the better she will milk, both during her first lact- ation period and for the rest of her existence.

To make dnlrying profitable we

niust have better cows. better "herds" of cows, aild to secure a full supply everybody iii the business must breed and i`eed_ for them. The amount of wealth annually lost to this Province tliroiigii keeping so many poor produc- ers is enormous. Every cow should be bred to a pure bred sire that a suffi- cient number of lieifer calves may be available. At the present. time not nearly euougli good bulls ure kept. The breeding season for thc majority of cows is July and August, two very 'bus_v months on every farm and its a temptation to use any little runabout. if the good lnill is very far away. Many farmers yearly make resolutions to breed every cow to a good bull and end up with one or two. This is too important a iuatter to be so neglect- ed. if good bulls were kept within reasonable distance of everybody, we would soon have many more good cows iu the country and they are bad- ly needed. if the keeping of several pure bred bulls were a lienvy tax oil n coinmuulfy there would be some excuse f`or using little scrubs, but ing age can usually be purcliased for froni $75 to $100 and if well gruivn of the larger breeds will bc worth that the cost is trifling. Good bulls of breed- amount for beef’ if` lic caiiuot be sold or cxclitiiiged as he should bc for au- otlier breeder. in this way itll it will cost is his feed and interest on iii- vestineiit which to my mind is an easy way to get into improved stock and every farmer can raise tiieni without iiuiwlilising any feinnlcs if he persist- eiiily breeds lo thc best bulls lic is iii reach of. if the first or scconrl crop of calves prove disappointing as milk- ers, doii't change the breed before you chiiilgc the bulls several times. lfavery- .bolly cau.gro\v. .40...50 .and..60 lbs. of niilk a day grades if they persistently carry out this work. Take weights and records :it least tlircc fiiiics :i nioutli. This will bc found zicciirato if you tiikc weights null samples rurcfully. It is very little trouble and pays big returns. .lust coilsidcr what c,vcr_v faruicr is losing by not having every cow the cqiial ol' the best and what the province is losing by not having thi' iilujorify up to fha sflilitlurd of sonic of the l_icsI,.

FIRST GRADE CREAM.

lil his grudlug virl-ulzir Stull' Iliiiijv

ifoiiliiilssioiicr iflnc, nf ifnlisas, offers suggestions as io how first grade crcuui can be produced. The priii- clpnl thought is that ol` clciiiilincsi-i in every detail and thc following arc tlie principal rules:

Remove ull inllk from the bairii inl-

niediatoly after milking aild scpai';it.c at once.

Set filo separator screw so that thc

creaiii will lest about 35 per cent. but- tcrfat. `

Wash. sf-.aid and air thc separator

and all other milk utensils imincdl- ately at'icr using.

(fool thc crcuni iiiinlerliafcly after

sepnriiliiig ii. Nt-vcr iuix warin crcani wltll cold crcuni.

Keep flic milk and crciiin cool. This

is best done by placing thc cans cou- taiuing it in a tank of' flowing wut:-r.

Stir all crcaiii at least twice li day. Do not allow cream to t`rcev.e. Keep the rcl-eptliclcs contniniiig

milk and cream covered with u wet blanket iviiile delivering these pro- ducts during warm weather.

Ile suggests also that every patron

ascertain from the crenni bu_\'er thc grade of the creaili delivered, so that the patron will labor under no mls- appreliensiou and may bc able to nx- ercise such precautions as may bc necessary to improve the cream.

He says: "Do not blame the buyer

if your cream does not grade first. Find out and remedy the evil. Every onc can produce first grade cream."

DAIRVING ON THE FARM.

Dairy Farnier.-Tlie past Winter luis

been one of exceptionally high prices for all kinds of dairy products. Tile cow is uiidoubiedly the best paying animal oil the farin if she is fell mid handled properly. However, in order to make u cow pay it is necessary that her owner shall possess certain quali- fications, The most important of ull is that he or she shall have a real lik- ing for cows-not only because of the money which they earn. out he or shi lnust like them simply because they are cows. A person who really likes cows will take pleasure in feeding ami looking after them. To him or tier it in not drudgery. This person will always treat cows kindly and considerately. There will always he a bond of sym- pathy between the owner and the cow. Each will strive to do the best poss- ible for the other.

The owner of cows must study

their habits. likes and dislikes. i-le or she must feed them llberatelly and make them as comfortable as ossible.

Unless he or she is prepared) to be a

student of cows. success is not pro- bable. To the dairy farmer we should say, know your cows individually. This can be beat done by weighing the milk from each cow daily. once a week, on two consecutive days each mouth. or

stances he had better have his heiferm

even once a month. Samples for test-

,no V’ ,_ mmy. meru V 4 I ` A ‘ p freshen. if bi-eq eg;-ly W, mu" geediing should also be taken on tliedaywsults are to be obtained. I used to

profit it will olso manic liiiu to iii-

tliey may be bred. Frequently good cows may be bought at reasonable

For the llairyniaii who cuiiiiot afford to keep purebred cows, it is desirable to select grade or native cows and breed these to a pure-bred male be- longing to one of the dairy breeds. ~l)o not cross breeds. Select one and stick to it. Great attention should be paid to thc sire, as milking qualities in the fcniale depends more on the slrc than oil tlictlaui. Dairy farmers do not suf- ficiently relilize the importance of this point. Excellent dairy cows may be secured at small cost by using a dairy sire belonging to a dairy breed and a dairy family. ln this way ii herd of ordinary or inferior breeding may soon be transformed into a herd of good milkcrs. Tile fuiidaniental mis- take iuade by any breeders of dairy cows is in the use of inferior or what are commonly called “scrub” sires. The patrons of' every cheese factory and Creamery ought to have the use of u pure-bred bull at nominal cost, it wculd pay the factories to adopt some co-operative plan to secure this result.

Calves and lieifers for the dairy

should he kept in a thrifty condition, but not too fat. They should com- mence milking when about two and a one-half years old. At the ciid_ of the second lactation period and during all future years they .should produce not loss than 6,000 lbs. of milk or 250 lbs. butter yearly. This may be taken as a minimum standard ot' production for profitable dairy cows. Stated another way, they should earn from $25 to $100 per cow each year, above the cost of feed.

Ilairy Stables.»~ Tile chief require-

ments of ii dairy stable are that is shall be light, clean. and healthful. The first is got by having plenty of clean windows. the second by having cement doors, with stalls of proper leiigtliand a gutter or drop behind the cows, and the lest by having the stable well ven- tilated, and wiiitewashcd at least once a year.

MARKET MILK AND CALVES.

Any man who has to sell his milk

nl $1 ii civf., cliccse factory price, can afford to raise heifcr calves for mar- ket. The deinaud i'or lliiiry products is increasing faster than is thc sup-I ply. particularly in the nclgllborliood of towns uiirl cities. Diiiryiuen near cities iioiv find niilk prices so high that they are not raising calves, but are buying their cows in lens favored districts. 'l`hey pay for tliciii. foo. We have had buyers going through our scctiou paying $80 to $l25. or even $150 for good cows, I believe ,we can put our inilk into lielfe calves ‘ to be sold to these city dairy farmers better than we can send it to the cliccse factory.

I would retain all the good llcifers

that come into in_\' herd and would oven buy up licifcrs f`roni neigllbor- ing herds to use ii good quaiitily of lily milk. ’l`li<‘sc I would feed ccollli- mically uulil ready to frcshcii, when I know there would be a good niur- kct for them among city tlziirynicn.

l have sllbiuilled this plan to sov-

orsil dairy farlucrs and they agree [thiif it is ll good one for the fitrnicr who is ri long disiaiicc froui li market lhiil _viclds rciiiuiicrativc prices i'or uiilk. l limi that sovcral fariuers have bccn curi‘yiiig it on to ti llniilegl extent and with good results for several ,\'car.--Joliii A. Proctor. Vermont.

POULTRY

G E ES E .

Guest- tllrivc on thu slime food ns

that given otllcr poultry. Grass is their natural dict, blit during the win- tcr wlicu grass is a. scarce article. they du wonderfully well on a mash in whicii bran and ini-.at scrap are well rcprcscntetl, with whole grains-corn. wheat and oats-at night. A pair of geese will produce an average oi` a dozen goslins cnt-li _vc-ar, null these find ready salc :iroiind the iiclidays.

Ilotfcr pay if-ii dollars for li good

i'li<istcr than to iakc one soincluitl_v gives you for nofliing_

POULTRY FOR BEGINNERS

'i |'i\ sccicf oi' siil'<'css in poultry

raising lies in the willingness to begin in a small way and grow up with the business. Elbert E. Lawrence. secre- tary of the Junior American Poultry (fliib. said in an address at the liiis- souri State Poultry Show at the ('0- liscuiii. ills talk, "Opportunities of l’onltr_v liaising for Young People," follows. in purt:

“lt wus on my .~:ix‘.li liiriliday tlizit I

first entered the field, having on that day received the gift of a pair of bnii- Iams with the assurance that they were mine aloiic and tlilit i should have the daily task of feeding and watering tlieni and keeping their coop clean. After three or four years of baiitam raising I changed to s. more profitable breed. At present I have only the White Rocks and White Run- ucr ducks, for so fur fills is the best coinbiuation of fnwis l have foutul and by fur the most profitable.

"Tile secret of such success lies in

the willingness to begin in a small way and grow up with the business. Seven~teuths of the failures are due to too heavy investments at the start in equipping their plant, and theti trying to ecounmize b_v stocking ft with see- ond-grade stock. ignorance of poultry nianagemefit and best methods of buying and selling result in losses,and they soon go to the well. l feel sure that the older poultry people will agree with me in this assertion. Begin nn li small scale and grow slowly. 'l"hls has been the method of our great- est hrccdcrs.

Cleanliness Must be Observed ,

'. nv

"l give great care to the water

fountains and feed hoppers, for clean- liness must 'be observed if the best re-

, _ _ _ _ 1. I r think that lmust kespl-my-lilrditfooiaul with condition powders and egg-lay- ing foods to reap any profit. but now.

with u. few simple remelilees in case of sickness and diligent/ca of thbioll-

ulne environmeiit, I Kee? my flock in a liormul, healthy cond tion, and am rewarded with an exceptionally good yield of eggs.

"The poultry yard should have

abundant shade, and for this it would suggest fruit trees, or berry bushes. for these may be made ' to yield a double income. I have also usedssun- fiovvers which give the necessary shade, and later the seeds are much enjoyed by the birds. '

“Therc isu't a poultry man who

would not say invest only in standard breeds and keep your orecd pure. for mongrcl stock doesn't pay. Altbolllll my birds have taken blues at poultry shows, they also have made records of more than 200 eggs. l believe the day of 'the scarcity show bird speci- men is waiiliig and that a combination of fancy and utility qualities are what we slioilld strive f` r. Learn how to get size, health and prolific egg-laying qualities in your-fowls." -