- NU Rv , , JA* A 39 '9¥6 ' t1THEc1-1nnLoJ&l;EI0i§triGU.xaDIAN_ _ pkg; Nm; _»

" AGAZINE I “Rt l ....,,,,,.. ...,,,,,.

F or Parents. Teac

hers. Pupils.

rs. Horsemen

TOTHEFARMER `

_ - . _ _ . ’

Farmers and others interested arei

invited to contribute to The Farm. The Dairy The Turf, and Good

roads depgitgglts of The Guardian either by _ , oil. cofresiloudence or otherwise. Answers w ll be given by experts to all -questions of general interest and space will be given to any article that will in any way help toadvance Prince Edward Island interests. . -

Contributors are asked to have

their articles at this oilloe 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.

_._____¢._._i. .

THE SCHO0L .AND

THE HOME

- SINGULAR PLURALB

We’li begin with a box. and the plu-

ral is boxes,

But the plural of ox should be oxen,

not oxes; ‘

Then one fowl is goose. but two are

called geese,

Yct the plural of moose should ncver

be meese. `

You may ilnd a lonemouso or a whole

iot` of mice. ‘

llut the plural of house is houses, not

hlce

if the plural of men is always culled

men,

Why shouldn’t the plural of pun be

called pen?

The cow in the plural may be cows or

glue,

llut a bow if repeated is never called

bine, _

And the plural of vow is vows, not

vine.

And if I speak of a foot and you show

me your feet.

And I give you a boot, would a pair

be called beet?

if one is a tooth and the whole set are

teeth,

Why shouldn’t the plural of booth be

called beeth?

if the singular is this and the plural

is these.

Should the plural of kiss be nick-

named keese?

Then one may be that. and thrcc

would be those,

Yo; hat in the plural would ncvcr be

hose. _

And the plural of rat is rats, not rose, We speak of, a .brother and also of

brethren. 1 -

But tho we say mother, we never say

methren.

The masculine pronouns are to be his

and him.

But imagine the feminine, she shis

and shim.

So the English, I think, you all will

agree, , -

is the most wonderful language you

ever did see.

TEN COMMANDMENTB

1. Thou shalt not walt for something

tc turn up. but thou shall pull off’ thy coat and go to work that thou mnyst prosper in thy affairs and make the word "failure" spell “success."

2. Thou shalt not be content to go

about thy business looking like a hum, for thou shouldst known that thy personal appearance is better than a letter of recommendation.

3. Thou shalt not try to make

excuses; nor shalt thou say to those who chide thee, "l didn’t think,"

4. Thou shalt not wait to be told

what thou shalt do, nor in what man- ner th_ou shalt do it, for thus may thy days be long in the job which for- tune hath given thee.

5. Thou shalt not fail to maintain

thine own integrity, nor'shalt thou be guilty of anything that will lessen thy good respect for thyself.

6. Thou shalt not covet the other

fellow's job, nor his salary, nor the

MUSIC FOR THE CHILDREN

in every household there should be

music, is the opinion of a writer in the New York Sun. Parents should rcmomber that music belongs to the child as one moans of self-expression. Surely there is some reason why small children usually love melody, why they often sing at their play. This tendency should be encouraged. so that the child may grow up to love music and to understand it. Allow the child to choose liis instrument. It is not necessary that every one should lllay the piano; there are many other instruments, and some one of them may appeal more to your child. Have

A Hundred Thousand strong-t_i1at's_ _the size of

the army_tliat"pa`see8&_\;6f>' year the flC F* Niagara ails in which, sm-eccec wheat is macr- an army- that

ttggfttst E.i§-3-tgiiiig -e`§§%§§.

-§-elsif

$.-

the child taught well; if you show 9, WUUIISDBIS I0 lilly with him or to ac- WIIINUY him on the piano. he will 2:5'-NY U0! dllllks a moderate

ount of practice. Try to show him

that you love music. and he will want ‘°.i"‘:’l.‘°..‘i°

u e execution does seem too

difficult to the child, do not force him to continue his work. instead, teach him to understand and enjoy music. MGD! persons who get great pleasure from listening to music cannot pro- duce a note themselves. If possible. buy a piano player and equip it with records of the best music. Do not imagine that your chidren crave only comic opera tunes; try them with

Bilethoven, Mozart, Whgnsr, and tug ot er masters, and watch how they enjoy them. All children respond to ¢ood,music. When they are old enough. take them to hear good music and their familiarity with what -is played will enhance their enjoy- Il1°l1t- Very small chidren may -he taught to recognize the themes in leading operas and symphonies, and this ability illumlnes their _ entire musical experience.

Few people realize the delights of a.

family orchestra. Each member of the family playing his chosen instru- ment. ensembde playing may be achieved and many delightful hours spent in musical practice. Neither must it be forgotten that we need to sing more. Wlben we go to a concerrt *where folk songs. are sung we are charmed with them, and go away wondering why Americans cannot _have folk songs just as do the Euro- lpeans.

INDOOR GARDENING

The joy of gardening is intensified

by the great contrast of Spring and Winter in a country where snow and frost interefere with the growing of flowers outdoors during the lutter season. _Bu_t because conditions are not favorable 'ln Winter to the pro- duction of all the flowers that may be desired, there is no reason for thc sacrifice of all of these pleasure- givers. Pot. plants will bring a re-- minder of Summer to the living-room in the severest weather,” and oven the Water care of bulbs or plalnts stored in the cellar help to keep alivc the interest in the garden. Seed cata- logues, likethe millinery openings, direct our thought to the open season long before the time for outdoor practice arrives. and attention to the latest things in vegetables and flow- ers is more worthy of cominendation than an interest shown in hats.

The gardener's own efforts to rc-,

produce the best results of last sea- son’s work should be encouraged and great interest should centre on .the improvement of homo-grown varieties of everything for the gur- den. Porrcnisls may bo improved by better cultivation this year, and annuals, through careful selection of seed and proper Winter storage of the same. The results obtained by other experiments should be noted and investigation of the effects of va- rious manure should be made with an eye to bettering the conditions of plants in the home garden.

I-lotbed time is approaching and

it is not too early to start the seed of some early vegetables in the house. as the time is all too long between the seasons for late and early green stuff.‘ Many moments of leisure can be spent in contentment, watching the

a, flat of radlsh or lettuce plants which

grown plants are ready to bloom.

..._.....__.<--- SIX SALADS A LA TECH.

Nothing could be more interesting

to a progressive housewife than a visit to one of the cookery classes which help to make the second floor of the new Technical School a hive

back hair.

ery, cucumbers. creases. cauliilowers

Potatoes, celery and cucumber

formed the ingredients of the first recipe which certain girls were ask- ed to make, while the following formulas were allotted to others. This first was decorated with pimcn- tos and served on a had of cross.

Caulidower, tomato and celery

formed the next combination. The cauliflower was cut in what the teacher prettlly designated ss “little ilowerets." These were rolled in chopped parsley and served on let-

,tiloe leaves.

Then came beets and beans. cut feline style and built up criss-

ross into s. pretty bit of architec- nne surrounded _by cubes of celery. Cabbage, celery and cucumber

.t tt th , to d if

!’.i.’f-.i‘f..-. £23 i’.i°..:‘§'....,ll.i ll. mend-;lr‘p‘ed. and fur sr garnished .with dy. '

petising effects some of the students achieved. Under such happy con- ditions, andsuch interesting instruc- tion, one feels sure. too, 'that cooking can have no monotony and meal. Dlanains no boredom. '

WAYS OF COOKING CHICKEN _...__

Chicken Poiple Take one medium-sized chicken

disjoint it and cut it into pieces as small as you can; boil with s. few slices of salt pork if desired in water enough to cover it. Let boil until quite

_tender; then take out the breast bone.

After boiling and the scum is removed put in a little onion chopped fine (not enough to taste- distinctly just enough to slightlyflavor) Cut parsley nne,sea- son well with pepper and salt and a small piece of butter the size of a small egg. Wihen all is cooked have liquid enough to cover chicken; then heat two eggs and stir in a half eup- ful of milk.

Line a deep well greased pan with

the following biscuit dough; one pint of flour two tablespoonfuis of lard or butter. one pint of cold sweet milk or cold water when milk cannot be ob- tained. Sift together the flour. salt and powder. Melt the lard or butter.add to

'the cold milk and stir into the flour,

with a spoon, mixing thoroughly to a smooth, consistent dough. Flour the board; roll out to a quarter of an inch in thickness and line the pan. Put the chicken and liquid, cover with a. layer of crust, same as lining, and bake until the crust is done, and you will have a good chicken pie. Or bako_wlthout a bottom crust, lf de- sired. When top crust is done, remove it to a platter, pour over it the chick- en and the gravy, and be sure to serve it before the crust becomes soaked.

Bresded Chicken

Have n tender chicken., disjointed as

for frlcassee. Season one cupful of ilno cracker crumbs with a level toa- spoonfnl of salt, a saltspoonfui of white pepper and a. scant teaspoonful of ililnely minced parsley, or this may be omitted. Beat one egg with one tablespoonful of milk, dip cach piece of chicken in the egg. then roll in the seasoned crumbs and lay in a pan just large enough to allow the pieces to lie flat in it. Put~a bit of butter on each piece and pour in six tablespoonfuls of hot water. Set in thc oven and haste often until tender. Take the chicken up onto a warm platter; into the pan pour one cupful of rich milk or thin cream, stir in one

cupful of very fine stale brgd crumbs and let boil up. Pour over e chicken and sorvc.

Roast Chicken

For dressing. use one quart of grat-

ed bread crumbs, season with salt, pepper and sage. four tablespoonfuls of butter. Pour over this one-half cup- ful of boiling water. Ilavo chicken ready and illi with dressing. Dry it well with a clean cloth, then place in oven and brown nicely all over. This closes the pores and keeps -the meat from becoming dry. Have thc liver, heart, glzzard and neck stewed till tender fn water enough to make one

_cupful of broth when done. Make a

sauce as follows: Three- tablespoon- fuls of butter, three tablespooufuls of flour, salt and pepper to taste, six well in spider, then pour in gradual- ly two cupfuls of water, the cupful of broth, with the liver, heart and giz- zard minced, and one cupful of milk._ Baste the chicken often with this

913” °f impmvement an Increase in sauce. using a cupful at a time till all

is used and when the chicken is done

xgpnagg 3:; 3535,. ‘:)°:.d::l‘;’“g,0`:',;’hthS- ,your`gravy is already mado and o ers which will afford interior do -rendy to °°""°'

il w ' coration long before the outdoor-- Stew” cmcken “with Oman.

Dress, clean and cut. in pieces for

serving, two chickens. Cook in a small quantityof water with 18 tiny young onions. Remove the chicken to serving dish as soon as tender, and when, onions are soft drain from stock and reduce stock to one and one-half cup- fuls. Make a sauce of three table- spoonfuls of butter, four tablespoon-

sauce over the chicken and onions.

.have been passed through a. sieve. a

everal hours When ready

Bon' A coca combination. M";“| mm on Ngmhig 1* is

n..su»¢_r5_s. cm casey

A VEANC OUFFERER CURED IY ` "NERVILINE"

878|*

U80

A ,-.

SCALES AND IAICOCK TEST

One time a friend asked me how

,many cows I had and I told him 18. 1-Ie asked me what kind they were and I told him 1_8 kinds, but all giving milk. 1 had selected these cows with con- siderable carer I had, Illd attention to the live essential points that_should always be borne in mind in selecting dairy cows, but somehow or other the living I made was lean. I figured' out the ration so fine that it seemed as if l were dolng,a big part of the work that nature had actually intend- ed ~ those cows to do. and yet the living I. got was notbish. Finally 1 got-

Q milk scale and- hung it up in the arn,l placed piece of paper on a board near by, and I told the boys that from then on we would keep a. tally on the cows. We started in weighing every cow's milk every morning to see what it would tell. It was only a short time before I became so interested in that tally that 1 told the boys to weigh the milk from cad; cow every night and put that weight on the tally, too.

I figured out before starting that to

keep a cow for a year would equal an amount equivalent to the value of 6,000 pounds of milk. A year rolled around and I recapitulated. After all I had done for some of those cows they had me headed for the poor- house. It was like this: Expenses: 6,000 pounds of milk; returns, 4,000 pounds of milk: result. poor-house.

I said that hereafter in the herd

6,000 pounds of milk as a year's yield would be our deadline. In culling the old herd we sold some to the butcher and some to the bolognamau, and there were one or two that I could not get rid of at all. But I had to get rid of these cows; they were putting me in the hole every day. I do not expect a young heifer with her first calf to give enough milk to place her up in the tally with mature cows. The hoifer is growing and in her growth we realize a profit. so that if she gives 4,500 to 5,000 pounds of milk, she is doing very well and we are satisfied.

We had placed our herd above the

deadline, but I saw a probability that some of those cows which were hover- ing between life and death on the dead line were giving milk of a quality that would entitle them to a greater con- sideration, and I began to wonder about some way in which we could carry our investigations further. I got some tumblers made of clear glass, and took a sample of the milk of each cow. I put my samples in the tumblers marking each tumbler, and after they had stood a few hours I began to watch the cream on them. I found on some of the samples just a little hit of cream. and- on others twice as much, and on others so much that it surprised me. Then when 1 examined further I thought' there was a differ- ence even in the density of the cream and I wanted more light. At a dairy supply house I found a little box mark- ed “Babcock Test. Four Bottles," gnd i took it home. We tested our herd

all through. x received a great light when I begs to use the scales, but when I began to use a Babcock tester I commenced to receive revelations ln the dairy business.

There was old Blddy-_ giving 64

pounds of milk u. day. and'old Minnie 54 pounds, that had me headed right for jail, and I thought they were keep ing me out of the poor-house. Biddy's milk tested 2.4 per cont. and Mlnnie's 2.6 per cent. butter-fat, ami the law in my town demanded a test of 3.2 p. c. butterfat, or line or imprlsonn_i_ent, or both. __

The only reason in the world that I

am called a. successful dairyman now is that have kept cnt of the` poor- house nd never been in jail-a pret- ty good record for a fellow who has been in the milk business the same road I did he should get to work forth- ‘ ith d h I d t t it

°f *“d“*‘"Y °°°h °"°“'“¥i_ If ‘X23 rule of flour. stock. and one-hair cur- -W en use t e sea es an es - Qu °"°“ '“¢°f¢°"“¢ i° “ °“¥ ful or heavy cream; then acc the guessing. set down to facts. Welsh newspaper woman with an ink-stain yolks of of three “gm sau’ pepper the milk and test the cows.-Ben R. 0" hm' “"5" and °' PBM" ‘“ h°" and lemon juice to taste. Pour this Eldbrldze. in Breeders' Gazette.

First of nil. inhrhe imgist Isfdalldtlael ' 0H*H

glitter of w te-tie n v u p d¢h| k .. . `

“N95 *md Bleilming f°“°°¢° W" "U Run enougbsgald, cooked" chicken

table heaped with s. perfect bouquet .ghmugh B mga; chopper to make cnc _ _ . of colorful vegetables in season, cel- quam add gh,-ea harq.b0|1ed eggs that “K@

and Winter redishes- 501116 °f 01° cupful or finely chopped celery, one A Huuonso vouno cl-licks

laws laid down by the teacher in mblegpgonfql of minced parsley. and _ ---- Chlfse WGN! enough good stock or hot water and One hundred chicks from six to

SBWO all ENB!!! Cl’lBl>- butter, to moisten nicely. Mix tlie in- eight weeks old can be accomodated C0ll1b|ll0 |ll8\‘9d|0\'|¢B 9-I ~ I-hi’ 109'- gradients thoroughly, seasoning with in a house 6 x 8 feet, if three

moment before serving. salt; and pepper to taste; then press roosts running lengthwise are provid-

Clit lnsredleliii ill \\¥\U0\‘¥D P|9C0B» firmly down into a mold or dish, and ed and spaced about 10 inches apart,

but this amount of room will not ac

Do not overdecorate. gc; sway | . - Tho success oi’ a. salad dopeildi to servo turn out on a nest of pnrsle oomodate this number of chickens

loflell' “D011 the d\'BS9|ll¢. WIIOHB ill: or lettuce leaves. _and garnish wit long. if thc cockerels are sorted out gradients should be carefully propor- hardboiisd ells sliced or else cut in- as they approach broiler size. their tioned and blended. to halves. remove the yolks and work additional room can be - given the

Almost an vegetable can be used into paste with a little mayonnaise growing pullets. There

in a salad-Hut it is to the credit of dressing, and fill the cavities with euillclent room in

the cook to use vegetables in sea- this. for 50 DUUFIB

should be of this size

are ready to

thousa. ` o crowd too

a house, and sick-

bound to result require more

to their sine

an ma _ twice as

From

is very

spread

cath- are

be placed n

seen he

out in

the

by eight-inch board. smooth on all sides and with the upper corners slightly beveled.-P. E. Island Agri- culaurist. ,

POOR EGG! PRODUCI

POOR CHIGKC

A careful selection should be made

of the eggs laid by the breeding stock. Small eggs produce, small chicks; so these should not he incubated. An egg uneven in shape is not suitable for incubation. Extremely long and very short, round eggs should be discarded. All of these undesirable eggs can be detected by their external appearance.

However. an examination of the ex-

ternal appearance only of the egg is not sufficient. An egg may appear to be all right, but, when the contents of thc egg are examined it may -be found to he worthless for incubation.

Some eggs may have cracked shells.

These may be detected by the use of the tester or candler. such as is used in testing eggs during incubation. An- other method of detecting cracked shells is to gently tap two eggs to- gether, and if there is a slight ringing sound, the eggs may be considered all right. If there is a dull sound then one of the eggs is cracked and should be avoided.

There may be some eggs with “brok-

en yolks; that is, where the vitelline membrane is broken and the contents of the yolk are mixed with the albumen Such eggs could noi: hatch chicks.

An egg with a “blood yolk" is not

satisfactory. The yolk is distinctly red in color, and such an egg is even reiected by cold storage firms when candling eggs -before storing.

A "buttermilk egg" is one which,

when candled, presents a coarsely spotted appearance. it ha been folmd from experience that the maj- ority of “butterm‘lk eggs" are infer- tile, and from thosc which are fer- tile weak chicks usually result.

Good Chicks from Good Eggs Only.

The normal egg is one weighing

about two ounces, with a. smooth sur- face, and oval in shape. The fresher the egg the more suitable it is for in- cubation. As eggs become old the germs become weak. For all prac- tical purposes the esss may be held for two weeks -and will still hatch well.

Eggs kept for hatching should not

be exposed to either extreme heat or extreme cold. The best tempera- ture in which to keep eggs for ln- cubation is from 40 degrees to 50 de- grees Fahrenheit. It is well to turn the eszs occasionally.

Poultrym-en would save a great

deal if they would test their eggs be- fore putting them under a hen _or in an incubator and take out ali eggs which would not produce good chicks. Every egg which does not produce a chick is a loss.

It is not inferred, however, that in-

fertile eggs may be selected out of those to be inculmted. There ls no known method. except by incuba- tion, of determining whether an egg is fertile or infertile.-M. A. Juli.

§ THE MARKETS §

&KKK

TORONTO.

Hogs Off Cars ....$9.90 Cattle . . . ... . 8.16 Lambs ._ .. ......$11.85 Barley .. .. .60c

TORONTO.

Butter .. ...33c ...35c Cheese (large) . ...19c MONTREAL. Hogs Off Cars ....$10.35 Cattle 8.00 Lambs .. 10.00

MONTREAL.

Butter Eggs .. .....48c Cheese (large) ......8l,~§c

BUFFALO.

Hogs Fed and Watered ..$7.65 Catitle . 8.70 Lambs...... .....1l.00 Barley ...... .. . .90c

NEW YORK.

Butter .. ........34c Eggs .. ......41c Cheese (large) .. ....18c

Butter Market.

Farmers’ Creamery

Separator Prints

This week . . . . . ......30 33

Lat-1tweek.... .. . ..30 Twoweeksago.... ....30 Same week 1915 ....27 1914 1913 1912 ....30

Egg Market.

Tbisweek Lastweek.... Twoweeksago.... Sameweek1915 . .. .. 1914........ . . . . . . . ... 1913 ._ ._ . . 1912 . . . . . ... . . . . ..

Grain Market. .

Fall Wheslt. Oats

.8I.10....46

1.10 1.08 1.30

. .92

33 33 30 29 29 32

35 36 45 30 37 27 35

This week

Lastweek...

Two weeks ago Same week 1915 60 1914............ .. 40 1918.......... .97 40' 1912.. ..

43 43

.";".'°f° aces

Ssmeweek1915.. .. 1914.. .. .. .

1918..

1912....

Sheep Msrksl.

Sheep Lambs

This week ..98.00 811.85 Last week .. 8.00 11.75 Twoweeirsago.. .. 7.75 11.00 Same week 1915 . 8.00 9.25

1014 .. (.75 1919 .. 6.50 191.! .. .. 4.96

‘i-ieglllrket. "

- Topprice

week

#rr asa

9?; sag

. niet . . . . S883

weehssgo . . weeklsib..

--fl ,ass ee.. .ue at .e

,I f ;-~.'. _-_. - _

' ' ` _ , . , “ ;-‘f _--

AMONG THE HORSES

lt is pleasing to note that here and

in Summerside the Driving Clubs are moving in the matter of ice racing.

Statistics show that descendants of

Peter the Great, 2.07%. won thirty-one races and earned $70,458 in tho Grand Circuit of 1015.

O U O

In the ice races at Bathurst, N. B.,

last week Hal L. won the free for all in 1.05%. The 2.30 trot went to Johnny in 1.10.

U ll It

Tomrmy Murphy has got another

classy horse for the M. and M. stake, Royal McKinnon, that went a mile close to 2.07 last year. Murphy seems to be cornering all the goor trottr-rs in the world.

i U 1

There is to be a big ice-racing car-

nival at Odgensburg, N. Y., lasting six days and beginning ou February 4th. There are four purses of $1.000 one of $500, waive of $400. besides others for smaller amounts.

It 0 Ik

Alonzo McDonald has puc-based of

Joseph Knight, Nicholasvllle, Ky., the two-year-old colt by Axworthy, 2.15% out of Nervolo Belle, 2.02 and Voigo, 2.07%. Henry Williams drove him u quarter at a 2.16 gait as n _vcnrlinc last fall .

U 8 U

The Charlottetown Driving Club

had a most successful year. accord- ing to the reports presented at the annual mceting thc other day. This is pleasing news. The lim-so indus- ry is an important provincial indus- try, and the Charlottetown Driving Club is doing all in its power tn as. sist its development.

The Picton Driving Club held its

first meeting last week. The card included a free-for-all, 2.40 trot and green trot. Crown Jay won the free- for-all in three strnights in 1.10, the 2.40 trot went to Dr. Dodds after four heats in 1.11%. Nazomc Frisco, bought at the rcccnt sale in New York captured second money, win- ning the scond hcnt in 1.13*/._ Rural Belle won thc green trot in 1.21.

I0 1' li

There was some great races on the

ice at Montreal lust. weok. The rcport received here in real good racing with fairly large fields or starters, lial Jr. got away with thc 2.35 pace in 2.241/4, Eel Direct took the 2.11 pace in 2.15% Sarah Douglas won the 2.19 trot in 2.26% and Fred Hal the 2.20 porn in 2.181/4. Fay Richmond won thc two mile event in straight' heats, vhor timc being 4.48% and 4.44%. All Direc- was the contender in thc first heat and Fern linl in thc second.

ll il I

Plans for the organization of :1 liar-

ness racing circuit in the maritime provinces to provide a complete sea- son’s racing from July until October have reached the .stage where a call has been made for a. meeting of horse- men and track managers to perfect erangements. The meeting is to be held in St. John this week and it is ex- pected vhat the attendance will he large. A circuit such as that proposed would be a good thing for all concern- ed and lt is -hoped it will materialize.

‘ii 8 ik At tho recent meeting of luv Char-

lottetown Driving Club "Polo" Cou- roy was presented with a handsome and valuable cup awarded by Mr. John Richards, to the driver who won the most races during the mati- nees last season. "Pete" is one of the best relnsmen in Canada, and well deserves tho honor done him. At the same meeting Charlie Thorne, the club's efficient Secretary, was presented with a valuable stop watch in recognition of the valuable services he has rendered the club. This gift also was well merited.

#I Ii ii# Nearly $3,000,000 was tiistrluut-oc os

prizes on North American race tracks during the -season of 1915 This mark was a trifle lower than that handed out during 1914 but cessation of the racing tracks of British Columbia, Montana and South Carolina. was mainly 'res- ponsible for the shrinkage. Racing was never in healthier condition than it is now and it is expected that thc i915 distribution money will be surpas- sed in 1916. Of thc total $2,853,037 banded out in purses on tho continent $688,652 was turned loose on the Cuna- dinn tracks. That amount was $100,- 000 more than tho Kentucky Ilnrlni: Association with its longer meets dis-

tributed. . _ *

The Grand Circuit. dates for 1010 nrt-

os follows:

Cleveland . . . . . . . . . .. .july 17-22 Detroit. .. ....juiy 24-20 Kalamazoo. ...luly 31-Aug. 5 , Grand Rapids, ....Aug. 7-12 Columbus, ..Aug, 14-10 Empire City, .. ..Aug. 28 Sept. 2 Hartford, ....Scpt'. -i-9 Syracuse .. ..Scpi. 14-10 Columbus . ..Sr~pt. 18-510 Lexington ..0ct. 2-14 Atlanta . . . . . . . . . . . .Ort. lil-21 There will be a epcclnl event thro-

ughout tho circuit for 2.15 trottcra that have- not won more than $2.00 gross. Such horses will bo ellglblc to this

~ -s no-~ n- . l- ..¢~~~ s' on -me ~»n .mums --

-I Us

» .

The New London Driving Club con-

templates staging a. free-for-all trot and a free-for-all pace at' a date to be an- nounced later, nominations for which are now being received.

, e a e

The last Canadian Sportsman has

for its frontisplece an excellent pac- ture of Yedno 2.02% winner of t e greatest seven heat race that evél' took place over ice and which was staged at Dufferin Park the other day.

1| t The Rendville. Mass. , race track, for

many years famous for the records made on it by Grand Circuit horses. has been sold for non-payment of tax- es. Tho property, which has boon idla.. for the past few yours, was owned by Andrew J. Wclsh. and was bid in by thc town of Dedham.

# W C

Thcro were some working good

green horses shown at the Toronto ice meeting recently. Dayapring it may be mentioned was right on top of Paddy R., in his rcord breaking mile. and Fred Hal, another horse without a re- cord, not long up with Eel Direct in a hcnt in 2.15% ln the 2.12 pace.

* S ll ‘

The ice races at Summerside and

New London last week have already been dealth with by The Guardian and need only be touched upon here. Botih races were highly interesting and were witncsscd by large gatherings. It was unfortunate. however. that thc datcs should be the some in each case, and it is hoped that there will he no fur- ther dash in this way.

* 2% Yi

The Charlottetown Driving Club

staged its first loc mcciinglthis your on Wednesday of this week wit-h good ilcltls ni' horses in the classes und u large number of lntorcslcd spectators. Dospiic a llcnvy track the time made -was cxcollcnl, .lcllivrm golfing away with tho 2.40 trol in 1.12, wliilc Hol- mont Miller, cropped thc 2.40 pncc in 1.10, P. S. Brown acted an starter, and got the llorscs :iwny in grunt slmpr- Tlic next ravi- will be looked forward rio with llllf-rl-si.

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Yedno bent out Fay Iiichmomi

Texts Tim. and Grand Opera in the free-for-all in Toronto the other day. But it took seven heats to ddo thc ‘ trick, and thc rncc is described as the greatest that cvcr took place on icc. Tho first two lionts were taken by Yedno, thc third and fourth went io Fay lticilmond. the fifth to Texas Tim, and sixth to Grand (lpcru and the sev- cnih und dcchliug lwut in Yedno. The fastest: time oi the race was 2.12%. made by Yvfillo in thu second heat. ‘ 11 =8 =i<

The Isl-and-broil pnccr Bob Mar,

2.13%, now owned by Edgar Campbell. Little Bras Dor, (‘. li., one of the turf’ scnsatlons of lust season in thc muri- tinic provinces, and Itcx livuri. 2.1-il/_», ‘lic -horse that: I\`rai\k Iioutlloolll' bought in Ncw York sonic wccks ngn, have been lllnivlwtl to rucu for $500 :I sldo. The race will hc hull' mile heats, best thrcu in live. :ind is to bc pulled nil' in two weeks time in llalifux or its vicinity. 'l‘horu has also boon consider- able inlk of it mutcll race licfwccn Bob Mac and Tommy t"olie|', 2.155/g_, but so far as 'I`l1c Guardian can lcarir up to the time of writing no agreement has been arrived al. ihcre being some question as to straightway and circular tracks.

LiFE OF FENCE POSTS

A circular issucll by thc Forestry

Branch, Ottawa, in answer to the many cnquirlcs rccclvod with regard to preservative treatmcnt for fcuce posts, shows the great nrlvuiltngc of some treatment in prolonging the life of the posts.

Creosote, which costs in Canada

from ten to twenty-live cents a gal- lon, is the best preservative. When boiling-hot crcosote is applied liber-

ally with u brush-n paint brush or whiicwas brush, for instance-to the hutis i o thc wood for a distance of about quarter of an inch. This shoulr add at least ten years to the lifo of a post made f`rom u non-dllrable wood, such ng popular, hnlsanl. ilr or sprucc. This is not thc host method. but it is the simplest and. on a small scnlc probably ihc cheapest. Other methods require that the posts bc- kcpt covered in tanks or hot crcosotc for a longer or shorter period. Bc- sldes lengthening the life oi' the post. thc preservative trostrnvnt also tcutls tn rmluco thc cost of thc posts in uu-

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You Melancholy Women?

In Failing Health

Can‘t cvnn sleep-restless day and

night-brooding ovor imagined trou- ble all thc time. The disease isn't in thc brain, but in the blood which is t‘hin and innutritlous. Do the right thing now and you’il be cured quickly. .lust inkc l»`<-rrozono; it turns every- thing you cat into nourishment. consc- quently, blood containing lots of iron and oxygen is formed. Forrozonc makes flesh, muscle. nel've-- streng- thens in n week, cures very quickly. You‘|l live longer, fool brighter. be frce from molnncholv if you-use lferir

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°|’ “ ° events as their records than mnko (WM. box) at an dealellm . .‘ 'v -

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