r

l r .

r

Vi

>.‘ \' 1

\

mg __

caaaqgaflows suannnuv .___

For s Teacher#

_ l,

i ° ‘1'.°_°°""Y °r mins iz ol- is :er -the _cleaning or a delicate' ge ein _ liearly 9V.ery timeit is worn \ui't`iihtba

__ __ _ __

at e garment cost in the hrst p ace

Farmiirs and otherd interested are

invited,-to contribute to, The F0-fm. 'rne Dairy. The Turf- and Good

roads departments ogrtue Guardian either by question, co ponden_ce,or

expernuto all questi 's "bb general interest,and' space wil he givelf to

any article that wi in any way:

help to advance Prince Edward island interests. _ __

Contributors are asked to have their articles at this _office early-each week, as only a short emergency item can be handled as late as one p. m. Wednesday. All received after that hour cannot appear until the following week. A _

THE SCHDULD

AND ' .

THE HOME,

contributions for this department

should be addressed to

President 'I‘eacher's Association,

Guardlsn's School and Home, P. 0. Box 188 Charlottetown.

# f wousrrs msmurrs §

_ _

THE HOUBEW_iFE'8 LORE

Never allow the meat to remain in

paper; t absobs the juices and is unhealthy. _ _, » ,jg

A good filling of sandwiches is made

by mixing finely chopped pecan nuts with chutney.

A little lard or butter always im-

proves cakes made of Indian meal, as it makes them light and tender.

Vegetables that will be done in

twenty minutes' boiling will require from thirty to forty minutes if steam- ed.

Boiled meats are more nourishing

than 'fried meats and roasted meats yield more nourishment than boiled ones. I

Too much`baking powder in cake

causes large holes as soon as the dough is subjected to the heat of the oven.

FUDGE IMPROVED

I

You will never again make fudge

and similar candies in the old way-.

taking from the fire and beatlni till cold-if you try this way once. ake the candy from the fire when the soft ball stage is reached, place the pot in a larger one containing cold_weter_ then stir till firm. It will be creamier _ and less granular than you ever had it._ A chemist says it is because the con- tact of the pot with the cold water underneath immediately arrests crys- taliization. It may also be that the motion of stirring, rather than beat- ing, tends to prevent granulating.

SOME PEACH RE_C|PE9-

This has been one of the Bfeilifesi

seasons for peaches ‘that has ever oc- curred, so far as the consumers is concerned, and as the very 10195* Wi" ieties are better suited to cooking than eating fresh, the greatest P0591' ble use should be made of this furit. which is obtainable for all too short a time at best.

On farms where peaches will not

grow owing to the climate. other fruits may be had in over-abundance: yet the peach is always needed in these recipes are easily obtainable anywhere.

Peach Cobbler- Line u. square DMI

with good paste and fill it with peach- es cut in qilkrters, dust with sugar. then arrange another layer, put on more pour over a half cup of bake until the DiS crust the whites of three eggs of powdered sugar, over the cobhier and set to brown the mer-‘ ingue a. little extra peach

Select two dozen

halve and in a sauce- boil them then put Put the

and add nutmel Blend

puree hot

Dil

ruin H Clip

Cut up

cups

an

of two

‘to ripen cake.

s. good sized. it in hoilint

Take a

and I

' We all try gasoline which is 9, 'dae- .~ ful commodity even if' it is dangerous. And worse than the danger isitne ineradicable smell The “aj ¢

_ Gl.QBi\Pil\l_ Biiéry time they are worn. ‘liven if other people may not notice'

iilleomfortably ‘conscious of it. It cleans. but it is as unmistakable and

Where Gasoline is Useful

For some things. though, gasoline

is almost a necessity. in spite ofthe staying qualities of its odor. We may not like it, but there are times when we have to use it. In such cases it is best to plunge in boldly and use a quantity. _ _ _

if we do all the work in the open air

we are not likely to blow up. and hot sunshine will do a good deal to- ward removing the odor from the gar- ments cleaned.

For spots of grease gasoline is ua-

questionabiy a sovereign remedy. The difficulty comes when one tries to wash only the spot, because this stuff has a habit of making rings on almost any fabric. and these rings usually

loci: rather worse than the original spo .

The best way to mark all the

spots and especially soiled places by _circling them with a bit of chalk; then fill a good-sized basin with gaso- line, put in the whole garment and wash it as one would in water, giving special attention to the grease spots and soiled places.

Then rinse in another basin of

fresh clean gasoline. squeeze dry and hang the garment in the air until the gasoline has evaporated. lf the sun is hot a good. deal of the smell will evaporate also; if not. it is a good plan to bring the garment in and hang it. over the radiator or some place where it will get hot without coming near an open fire.

This method is especially effective

for cleaning white kid gloves. The best way to do this is to put them on the hands; take a soft brush and plenty of gasoline and scrub. A soft brush would be found very useful in all gasoline cleaning - except of course, in the case of chiffons, fine laces and other exceedingly delicate fabrics. But there are so many cases in which gasoline is unnecessary that the knowledge of some simple meth- ods of dry cleaning that can be done at home and leave no trace of the process saves many a precious dol- lar.

Materials for Dry Cleaning

The materials required are very

simple-fuller’s earth, block mag- nesia, boracic talcum powder, flour and borax, or even plain cornmeal. The first three can be bought by the ounce or pound from any druggist, and the others are always in the pantry or store closet.

For a white suit or gown it is per-

fectly safe to use either the meal or talcum powder. A white serge suit, for example, can be very successfully cleaned by putting it into a dry, clean tub and covering it over with corn- meal slightly salted. The suit can be rubbed with the hands exactly as if it were in soap suds, the most energetic rubbing naturally being given to the spots which are most. soiled.

After it has been thoroughly gone

over the meal should be thrown out and the gown put buck into the tub and covered over with clean meal. lt should be left there for two days with a cloth over the tub to keep out the dust, and then shaken out and brush- ed with a perfectly clean brush.

For finer materials such as silk or

cashmere, it is better to use flour and borax-mixing one-quarter of a pound of the borax with a pound’ of the flour. In this case the material should not be rubbed with the hands, but with a soft, clean brush-one of the little wooden-backed face brushes that can be bought at env drugsiefl would do very well. -

Rub very thoroughly over the en-

tire garment, athen shake all the loose powder out and rub the garment again with clean powder. Leavethis on for three days and then shake the garment and beat out all the powder. If the work has been thoroughly done, it will look as it did when new.

When it comes to delicate laces it

is better to .use the' boacic talcum powder. The lace should be pinned to an irioning board covered with a clean sheet and the powder rubbed in with a new tooth brush. The lace should be turned over and the work done very carefully and thoroughly on"both`sides. After all the brushing in is done, cover the lace with fresh powder, shield from the dust and leave it for two days. lt will then be ready to shake out and press with a hot_i|-on through a damp cloth. ' lf the garment _to be cleaned is neutral color-_-that is. either tall. grey or aimostnny one of the lighter street shades-fiiller's earth is the best cleanser to use; Every particle of dust lliould._bs brushed out and the garment laid out on an ironing board or large table. if it is a skirt, it can be slipped over an ironing board and turned as it is cleaned.

I-lave ready a plentiful supply of powdered fuller's, earth and rub it in very thoroughly with-a soft clean brush, first rubbingfrom the top down with the lisp 9! thecloth and il_zen‘n'om the lwttom upiso that the powder is rubbed in against the

vanills,¢i'9A'§;r ` ` ‘

may

" env nous

NIWII1'

olleaniug bill amounts to more 'than'

- ~ E _ ill. il,

__ __b_i,0use or l ves or rib ` _ 1 im

other e. AIIIWBH M90 NYG!! h¥'1_he.fsct the manga;-nsofpmttltelr,

.i the wearer is constantly and mostl

as unescapable as moth balls. _

.skins removed. Then plunge them in cold watezf, and pack them y hand ln the jars, as many as can bs; crowd- ed in, add one level teaspoon of silt to each quart jar' place the rubber and cap in position, partially seal, but not USM. then set the cans in the hot water bath outfit and leave them there _Z2 minutes, the iwater' boiling. around them. Remove the jars, tighten the oversbiid invert them to te t. _ the ?olnt..w`hile they are cool. T.\1e next li\`ni'ning_ tighten _the covers it they need ii; `or,~ if it is possible to'do so and fo especial stewing use, select a few of the best looking jars and wrap them in paper before stowing

them away. so that they will retain their' briil ant coloring.

lilyen if the jar' is not full after the

tomatoes are done, it will not affect their keeping ill the slightest degree, as no air has' been allowed to enter the jar from the moment they were cooked. The most practical hot water bath outfltis the oblong tin water ket- tie _having the rack inside which holds eight jars and which is equipped with a tigbt~fltting cover. _

important Rules

Three important rulesiare impress-

ed upon the student of this nw; meth- od of canning and there are three good reasons for each rule. The first rea- sons are for "scaldlng" the products; first. to loosen the skins, second, to eliminate acid and acrld flavors. and third, to start the flow of the coloring matter which ia later arrested by the cold dip. The next rules have to do with the “bianching;" first, to eliminate acids and acrid flavors, sec- ond, to reduce the bulk of vegetable greens; third, to make it unnecessary to use the exhaust period and inter- mittent process. "Cold dipping" is done, flrst,‘to harden the pulp under the skin and thus permit the removal of the skin without injury to the pulp; second, to ‘coaguiate the coloring mat- ter and make it harder to dissolve; third, to make it easier to handle the products in packing .

More Time to Mature

The claim is made that fruit and

vegetables done after this method are more true to nature in color, flavor an texture. and more natural in appear- ance than those done under the old ways. Peaches are put eight or ten at a time into a double silililre Of cheese cloth; in this they are lower- ed into the boiling water and allowed to blanch there for two or three min- utes, then they are removed bl’ U19 cheesecloth, drained a minute, plunged into cold water for a moment, then their skins and stones are removed. after which they are packed into the jars, and rubber is put in place and the boiling syrup, made in the pro- portion of two cups of sugar to one of water. which has boiled for two

_minutes before being used, is turned

into the jars, filling them to over- flowing. The cover is then _quickly screwed into place, but not firmly screwed down. Next the jars are set into the water bath where the boiling water should be kept high enough to cover the lower three-quarters of the jars, and here they are allowed to stay for 12 minutes. They are then removed, the covers tightened as much as possible and the jars inverted to cool and test the joint.

String beans, after being mashed carefully strung and cut into conveni-‘ ent lengths, should be allowed to blanch four minutes, then be cold dip- ped. Pack them ln the jar, adding a level teaspoon of salt to a quart, illl the jar with boiling water, partly seal and place in the water bath and allow- them to stay there for 90 minutes.

Other vegetables may be done in

similar proportions, leaving them in the water some time it would take to cook.

g THE DAIRY §

4

iMATER IN BUTTER

It is a nice point for the ordinary

farmer who makes butter for sale to determine the quantity of water that should be left in the butter. Although it is of practically no value as fobd,'it is necessary to have from 12 to 15 pei' cent. of water in butter in order to make it palatable and of a suitable texture. The chief constituent of but- ter is the butter fat, which should be present _to the extent of about 85 per

t' .

ceixt will be quite obvious that as the amount of water contained in butter increases, the fat content decreases, as the water is taking the place of the fat. Butter which contains too little water is of a bad texture and most people consider it unliiliatllbie- On the other hand. a 8i'9Bi °¥' cess of water is butter. the

of butter

contain about

in summer

cases

due to

art

good'bu&:r _worker to produce butter- .having a nice Xrlnular texture.

to a nicety when the butter is suiil- cientiyworked. lt is the judgment,

A si pletest for moisture in butter

watler 'squeezed out. If any large drops of water come from the sample it will indicate that there is too much water in the butter. Whatever water there is in butter should exist 'in a finely divided state.

HHH@ § ‘ PoUl_.'rRY

_ . I I

mask:-!'rl'N`e :cos Ann cmcxsus

When we first embarked in the

poultry business, the question that first confronted us was, "Shall we sell chickens or eggs?" but we could not decide between the two; we wanted to do both. 'In order to do both we must necessarily choose a breed of fnwls that were egg producers while at the same time they must have plenty of flesh. » We experimented a time or two until we met with the Plymouth Rocks. Wie introduced this yellow legged, sweet meated breed into our yards, and now would have no other kind. ‘

When our egg baskets were begin-

ning to be well filled each day with the rich looking eggs, we began to look about for a better market, as the price for eggs was 15 cents at the poultry houses and local stores. A relative of ours _who is a physician in o. nearby city made arrangements for us with his patients and that gave us a beginning in better priced eggs. Also, we made arrangements with city

Siéléiél

were shipping twelve dozen eggs twice each week at a uniform price cf»40 cents per dozen. All our eggs were strictly fresh, anti below are a set of rules we use ‘in making our eggs sat- isfactory: _

1. We see that our fowls have

plenty of green feed and lean meat, or

produces the quantity.

fresh, clean nests and if any eggs be- come soiled or dirty, we lay them

ening. We use glass nest eggs.

4. We market our eggs twice each

week, and when storing them in the cool cellar, we_ are very careful. that the'y do not in 'nity way come in con-' tact with vegetables, as fresh eggs will quickly absorb odors and will pos- sess a disagreeable taste when served.

5. Immediately after the breeding

season, I separate the male birds from the flock, as an infertile egg will keep much longer than a fertile one.

By religiously observing the above

rules, and backing our goods with the

tory products, we soon built up a pro- fitable trade among the city folks 'and

ing to take orders for dressed fowls. Our birds have all been especially fat- tened. We confine them for a period of about six weeks in a close coop, feeding them on a little grain and an abundance of corn meal made up with buttermilk, keeping plenty of fresh pure water and oyster shell before them

stroys the flavor, and is otherwise undesirable. Wfhen the feathers and pin feathers have all been removed. the bird is then drawn, washed in cold water, wiped quite dry, and then truss- ed with a peeled onion left inside the body. Wh cut squares of new cheese- cloth wrap one bird in each square. and over this we wrap a square of clean white paper. Our one object is to make this product look clean and_ dainty, and as a result of this care, we enjoy a circle of prize paying cus- tomers.-Mrs. H. S. in_Prairi9 Farm and Home. ~

‘-me vouuo srocn _

‘ . _#__

they

or six

and their

the

grow up I am sure,

and

vigor really

gd.

to rea-

access under to ob- fodd. _

all

‘-r- A - - - -

'§"‘~‘°° mb ’°“' “d "° "`°‘“»“°‘1°' ed weier turned-_over thelli 5114' ih°ii'~ its water consist. on the other hand .

` `HORSE`S

The quantity of water to.leave in _ . . _ .. .

butgar ming bg at matte; forhthe dis- cre ono e u er-ma erw o after _ _ __ ., . . _ havins had some experience cufiudse » Tommy Murphys wiliiiin" ""1 .z.151,4. out or me nam of Peter- velo.

probably be about £100,000.

if .

required which is intended to be' cultl-`|-` The *W0 YW' 014' i-i`°° it L°X‘“3'~°“ voted by what has been written here. -1°" W°°k WH W0” W G°“°"*1 Y°"k°-

in 213% 211% and 2.13%.

ni _ ~ . - _

is to press a piece between two wood- . ' " ' en sts and note the state of the - Ernest' M“Kridk8'5 W°°d°"“ Kills.

2.09%, has joined the list of 2.10 per farmers over a double 0. The son of Ashland Wilkes Jr., is up to a whole lot this fail.

1 is U

There are lots of good 1916 trotterg

in sight, such as Peter Mac, Ima Jay, Mabe Trask, Humfast, Trampright, Yanco, Worthy Prince and Colorado Range, but the stake pacers of next season are pretty well under cover.

I l C

Will Crozier and Lester Dore are

having a pleasant contestfas to who .will win the more races with a single horse. Crozier has won 13 with the Hartford pacer. John R. Hal, and Les- ter ll with the Danvers’ trotter, La iiestma.

i ll O

Col. A. C. Drinkwater and his son

Millard, breeders of Cochato. The Boston and Squantum, appear to have another fast one in the making, Mam- patuck, 2.17%, a 3-year-old by Echo Todd out of their 'great brood mare Castenea.

I 1 H

Liela Burns, 2.13%, owned in Fred-

ericton, won first money in the $500 stake for 2.24 pacers at the Fitchburg Mass., races the other day. Driver Sheren also won third money with his trotter, James W. McKinney, at the .same meeting.

ll k Iii

Frank Fox was a big figure in the

races at Woonsocket on Thursday of last week. He drove a brilliant race with Branham Baughinan in the free- for-all landing second. money; head-

ed the summary in the 2.16 pace with

5§§§f.”’...f§'.lI§5l{.“i. ‘i.§€.°’.?...I‘.‘2.‘.‘. 2210i" D-we.--<1 1--ded fu-H-1°--v

in the 2.29 trot with The Verdict. '

4 if ll Peter Blliiken, who hasn’t been

figuring prominently in the turf news for some time, came out of' his exclusion at Texington last week and collared the 2.12 trotting event in rather easy fasiohn. Lottie Simmons

its equivalent the year around. This Sof "C095 m°“°Y and F35’ Si°“°

third. The miles were raced in 2.07%

2. We give our hens plenty of -2-07% Bhd 2.07%.

li It U i The second last day of the racing

aside for home consumption. Hi L€Xi¥i8t0Il BBW ROSS B-. Will all

3, Om- eggs are gathered each ev. easy victory in the 2.04 trot for

$1,000, beating Margaret Druien in the first heat by three lengths after los- ing the opening one to the Peter the Great mare. Joan stood third in the summary, and May Mack fourth. The best time was 2.04%.

* is U

Single G., one of the star pacers of

the year, pulled down the $2000 Cum- berland stake for 2.05 pacers at Lex- ington on Wednesday of last week. He did the trick in three straight, and beat one Queen Abbess, Fay Rich- mond. Our Colonel, Major Ong., and

guarantee tirrerlece any uueatisfec- other lively movers. The miles were

negotiated in 2.02%; 2.03% and 2.03. U ll ll

it was an easy matter when collect- It-wnl-'ren the wercelesr pacer,

won the free-for-all at Woonsocket, R. I., on Thursday of last week. In- eldentaliy he establlsheda new record for the tack when he negotiated the second mile in 2.09%. The old record of 2.11% was established more than a dozen years ago by Effie Powers. Brenham Bnughman, with _Frank

- ' F il ', - _

When Bi““Sh'i°'i“S °\"‘ birds- W° `in°¥tnt;sigsfttwgrhzitstvgliag-`eger€l?;

hang them head down and stick them, _being the contender in' the mst allowing the blood to drip well. We e s a '

Dick them “t °”°° dry' as “ending d°' * At a recent record meeting at Lex-

ington a. four year old goiding called Gunfire started to beat 2.30%, and tramped what evidently was for him nn easy mile in 2.12%. Gunfire, it is stated, is bred away up, being by General Watts, 3, 2.06%, dam by Cresceos. 2.02%, a couple of former champions. He was given away ss a yearling and then put in a sale where he brought $80. There he did the honors on a. milk route in Mount St0l‘iin8. KY- The milk wagon seemed to "gait" where experts failed. Once be got going the Watts colt made speed rapidly and he was sent to Lex- ington where he made good as above stated.

l l I

At the close of 1892, says a well

|33; known turf writer. George Wilkes

thirty six years after birth, had sev- enty-one trotters and seven pacers in the 2.30. list. Electioneer, twenty- four years after birth, had 119 trot- ters, and one pacer in the official list. These were two great foundation sires, and their achievements were

_the talk of the times. Bingara, now

fourteen years -old, has 103 trotters

in the list, with fix producing sons and nine produc ng daughters. This puts him at the head of his class. The hon-record holding son of Bingen, 2.00%, and Ligers, 2.27%, by Arion, 2.07%, is, age considered, the great- est of staliions. l-le represents re- cord lines, but is without a record

,becausehe was never trained.

O Q

The

the

was lllil l\‘ox’s

lat- in

pace heat

Director Todd, 2.10% is a marvel on

there is s limitlto the amount of work- ,a twice around. ' which the lbutter receives for if ' ~ ‘

ggrworked thp granular texture ' is

spoiled, d it is always the sim of the

a e e

_ Single 0’s mile in 2.02%, in the _Culub cl stake race at Lexington ,the_ot r day ia a. new record for the -_speed rvel. __ _ _

William Simpson ~.of th9_Empire

` City Stud owns a colt by Axwortby

2.02 and Volga, 2.07. He is booked to take his slre's place in the stud. -

a a e ~

The Old Glory Sale in New York

this fall promises to be the greatest event. The horses received are all high-class, and space is being taken up rapidly. The sale opens on Novem- ber 22 and continues for five days.

U U 1

In winning the $500 stake for 2.24

pacers at Fitchburg, Mass., last week .Leila Burns went up against the pick .of most of the best stables that have been campaigned in New England. Her fastest mile was 2.14%, which was within a fraction of a second of the track record, which was cut to ,2.14 fiat by Susie M., the same day.

U O H

\

Frank Hayden, the veteran Maine

driver, was taken off the Topsham track the other day because he insist-i _ed-upon starting in a. race after the judges had decided that he should not do so. The decision of the judges followed a. collision as a consequence of which Hayden's horse was distanc- ed. It was said that i{nydcn’s lan- guage was somewhat vigorous.

# ii li

There was some good racing at

Pittsfield, Me., last week in connec- tion with the fall fair. The 3-minute class went to Tarratina after five heats, after Red Wing Wilkes had _copped the first in 2.231/4. The best time of the race. Tack Parker Cor- ,ra-iea the 2.18 class in 2.19%, taking the event in three straight heats, The same day. The time was slow 2.40, 2.38 and 2.37.

O O 1 . Develish Dorothy won fourth money in the 2.21 trot on the closing day of the Brockton fair. The races went five heats and the island mare was second in the second heat and third in the third and fifth. Raymond G., won the event, taking the last' three heats straight. Tile first and second heats went to Sox Diforest which won sec- ond money. The best time was 2.16% made in the third heat.

` ~ H 41 ll

, Ronald Steele, well known to those who have followed turf events in the province for the last 25 of 30 years, was in attendance at the Lexington races last week. A few years buck .“Ronny" was one oi’ the best known drivers on maritime tracks and pilo- ted many a. winner. He was a con- temporary of P. S. Brown, Charlie Westcott, LeRoy Willis and others equally well known to maritime turf- men.

# it l

The match race at St. John last

week between Bob Mack and Corwin Hal for $200 a side was won by the former after a four heat contest. Bob Mack took the first second and fourth heats. Corwin Hal getting the third. The time was 2,22, 2.23, 2.23% and 2.25. Ozen D., formerly owned in Mon- tague. had a rather easy thing oi' it on the named race pulled off nt Moosepath by the winner. Vandyke got away with the 2.17 trot in 2.16’/4.

e 3, _ PIGS f

CARE OF FALL PIGS

Fall pigs, raised under favorable

cnditions, may be made almost as profitable as the Spring litters, and in fact, two litters a year are necessary lf the hog farm is to pay adequately for the outlay and labor it exacts. Plenty of home-grown forage and ad- equate houslng are the necessary con- ditions to success in Fall operations. Pigs farrowed from the latter part of August to October first for developing during the Winter makes the most favorable time. The care during ill- fancy is much the some as that of Spring litters except that they should be.weaned earlier, before cold weath- er sets in.

The sanitary condition oi’ Fail pigs

should be watched closely. Not more than 15 or 20 should be in u bunch. Their feeding should be on sheltered or covered floors. They will be help- ed materially if they have the access of‘ following feeding cattle.

The skin condition should be espec-

ially looked after and plenty of crude petroleum used as dressing. Clean bedding is another esseitlal factor in Fail pigs. Pigs farrowed in September with best of care ond feed may be made to weigh 350 pounds by June of the following year. Nothing can sup- plement corn, shorts and alfalfa bet- gjié iillll 8001i skimmed milk.-Farm

e. '

QAFETERIA FOR HOGS

A cafeteria for hogs, to whom they

have free access day and night where they may eat without money and without price, with none to say them nay! Such is the novel plan of Pro- fessor Jobn M. Evvard. of the iowa State College of Agriculture, who has

by experiments that hogs thus make the largest and cheap-

iinish growing ,to two

and fifty pounds quickest.

the biggest return for a

of corn.

Professor Evvard has

clearing him of which has lain

centuries. I-fe has

the boi instead of eating eats lik a human being, a great deal more sense.

objection to Professor

discovery (And invention,"

admits Dean .. F. Curtiss, of

Stats College, "is, that it

the hog knows more than

is a com-

MAGAZIN, sGU/-MRDIAN

,dairy lunch, and eats at will'-from

whatever compartment best. fancy. He may. eat fluttcnish ~ of one food, to _the exc usion, of all

others, He may gorge himself "mth corn when it is seventy ce ts a b ei,

laid down; but eat wbat§ver ho.-will is the rule of the cafet ria, spd; it works wpnders in the art of fattening hogs for market. '

Let ns’ look at _the results of a' few

experiments with the swine cafeteria.. - Last year seventeen 225-pound shotes were finished on bluegrass, having access to the self-feeder, or cafeteria, for sixty-eight days, _tha menu consisting of dry shelled corn, meat meal, whole oats, wheat mid- dllngs, llnseed oil meal, charcoal and rock salt. _The hogs had access to one food as easily and as unre~- restralnedly as the other. They chose a balanced ration, for the entire time, with such ninety that they gained 1.75 pounds daily and fattened so rapidly that fifty-cent corn fed to them returned a value of 72.7 cents a bushel in hog meat.

Even more conclusive is the ex-

periment showing a comparison be- tween hand-fed and self-fed pigs, taken from weaning to 250 pounds in weight, on alfalfa pasture and finished in dry lot when the alfalfa, session was over. The hogs which patronized the cafeteria-or, in other words, fed themselves at will-consumed 304 pounds of feed for a total of one hundred pounds of gain, while the hand-fed hogs, whose food was doied out according to scientific theories of man, consumed from 372 to 419 pounds for the same amount of gain. The cafeteria hogs made their one hundred pound gain at a cost of $3.83, while the man~f’cd hogs made theirs at a. cost ranging from $3.97 to $4. Figuring the hogs at six dollars a hundredweight the cafeteria swine made the corn fed to them worth 83.9 cents a bushel, while the hand-_ fed hogs made their corn worth_only from 75.4 to 81.1 cents a bushel.

Professor Evvarll sums up the ex-

periment in these words: "Peculiarly enough. the self'-fed hogs, getting corn and meat in separate feeders. made the largest. and cheapest gains, finished to 250 pounds quickest and returned most for 0. bushel of corn. This bunch at eight months of age weighed 250 pounds and were days before any of those from other fields were ready at their weight. The conclusion is obvious; the self-feeder is practical and economical; consider- able labor was saved ill self-feeding, and risk, interest, and responsibil- ity were lessened by having hogs ready for market earlier.

“It is a peculiar commentary upon

the good jjudgment of feeders," con~ cludes Professor Evvurd, "that they should have utmost faith in the hog_ as regards his ability to choose some feeding materials, but yet should hesitate to trust him with grains, usually high-priced, such as corn, oats, tankuge, meat meal, oil meal and others. They have mixed their hog feed and ‘doped' it out as so much unwelcome hash. Truly, the hog does not like hash any more than does the average human layman. Why should you expect swine to relish it as the olie and only dish.”

Thus the hog by repeated expo;-1.

ment. has demonstrated that by ss- lecting his own feed, in quantities and at times to suit himself. he not only secures a better balanced ration than the most expert scientist can provide for him, but that he will also eschew hush and partake liberally of the highest-priced items on the menu and still return bigger profits for the owner than under the old-time man- fed fashion of feeding.-’l‘eclmical World.

____

“

§ THE FARM §

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STORING SEED POTATOES

ll. T. Gussow, Dominion Botanist,

gives the following advice regarding the storing of seed potatoes. As the season for storing is near at hand this advice should prove timely:

1. Avoid bruising tubers through

careless digging.

2. Remove all bruised, damaged or

frost touched tubers before placing potatoes in storage, else decay is likely to follow.

3. Before the potatoes are being

stored over winter in collars or other storage places, clean same thoroughly, removing all refuse and dirt left over from lost year. Wlhitewash floors, walls and ceilings with a fresh lime wash containing one pound of blue- stone in every fifteen gallons of wash.

4. Storage places should be dry,

well ventilated and cool. The temper- ature should be uniform and not below 33 degrees F'. and not above 38 de- grees F. Store potatoes in bulk, not in barrels or bags. Providing the tubers were mature when harvested, the loss in storage, amounting some- times to more than one third of the crop, will be greatly, if not entirely re-

duced, if the above conditions are ful- fil ed.

lil

PRUNING WOUNDS.

Experiments were started at the

New Yo lr State Station in 1911 and conductjd for four years to deter- mine whether any coverings are ne- cessary for wounds of trees, ss well

as the effect on the trees of v_a‘i&o£s substances used in treating we - The trees used in the experimehil were apples and peaches and the sub- stances used were white lead, white zinc, yellow ochre. coal rar, sheilsck. and avenarius carboiiueum. The dressings were applied when the pruning was done at different seasons of that year and upon wounds of v\l“- ious ages.

From the results of this experiment

as a whole it is concluded that the dressings commonly applied to prun- ing wounds retard rather than accel- erate the healing of the wounds. __The effects are the named whfgsr ta: dressings are appli__ w_ , . wounds are made or some weeks lated

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