Agricultural News ,

P. E. I. Department of Agriculture

SEED SUPPLY

HM is your supply of seed grain my next s".)i'ing? Farmers who were We 1., liarvcst their seed before -i become d.scolorcu were fortun- 5,... Much of the grain. however, is iiark in color. You may ask what u..'ici-eiice does color make? Seed rctpcrts have found through experi- gm-e that color and germination Wm go hand-in-hand. When mp grain is dark and weathered .1... Kef'mli'laI.l0l'I is very apt to be! ioii. Consequently, more seed will. in required.

AnolhEl' result of t.;e unfavorable iiI'.”liIlPIi iias poorly-filled grain. luiiiiicis wishing to low only good .,.,d iii;f make allowance for this 'i.,...iness. They will set aside ii few mi-.vi bushels to make up for the ggnr grain removed when the seed :s .Zi-ancd.

ltlI'()R'I'.-INCE OF PLENTY OI" t-(l0ll HAY FOR CALVES

Iii about 2 weeks of age, a hand- llil .if good quality leafy hay should U. plni-cd each day where the calf ..;, got ;t. Little will be eaten at :3.-'.. but even this may be import- illll :n preventing rickets and other l'i'illll('. Good fresh leafy green hay I: ihe cal."s natural source of min-

ziiid vitamins like ”A" and

vitamin A being essential for "ll llll(I the ability of the calf livlii off disease. Vitamin D be- ll iii-rdcd to prevent rickets and .-nip regulate the assimilation of IIILIIIIYI in the bones. As the calf . VHS and its pouneh develops, more .'l .-.ill be eaten, until at 6 months .4 age it should be eating 3 to 5 iris ll day. Most attempts to iuilies on milk alone or on and gra;n without roughage '5 ended in failure. orrasioiialiy, young calves may ml so much of excellent legume lliril. its laxative effect may .i...sc IllI'nl to scour. This can be .; iicivd by limiting the amount of .3 or by starting them on mixed .0L"llllP and grass hay. However. ;w iJ.iIJI)' many cases of scours have Ili'l"'l 'llll'lI)llI.Cd to the laxative pro- s of legume hay when some factor has been responsible.

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It is ivell to keep in mind, that mics raised solely on pasture will ..- do .is well as they might. The

.i.ini, polbcllied calves one often -rm -ill pasture are usually not a

the common defects in milk and cream at this season of the year and how they may be prevented:

1. OLD SWEET CREAM Cause -

The cream when kept for a num- ber of days on the farm, even at a low temperature (-for to 50”F.), loses its fine, delicate, flesh flavor and acquires a flat, stale flavor. Certain types of bacteria growing at temperatures of from 40” . to 50”F. may cause very objectionable flavors. Roplness may also be caus- ed by bacteria growing at lIl('.'! temperatures. Ropy milk has an un- desirable flavor.

Prevention -

Even though the cream can be kept sweet, it should be sent to the creamery as often as possible. The cream should never be more than four days old. Whenever pos- sible, the older cream should be shipped in a different can than the fresh cream. Cooling is not a sub- stitute for sanitation. All utensils used should be thoroughly cleaned and sterilized.

2. FEED FLAVOR!-ID CREAM Causes M

Certain feeds, when fed to the cows from 1-2 to 5 hours before milking cause a definite feed flavor in the milk. The flavor is usually more pronounced in the cream and butter than in the milk. Flavoring substances of feeds are carried by the blood to the udder and are then imparted to the milk. The substances iiiay gain cnlrancc tract to the blood. Another is by inhala- tion-thus passing through the lungs to the blood. A third is by passing through the skin of the animal and then absorbed by the blood. Tests show that the flavor of the milk was seriously affectcd when the fol- lowing feeds were fed one hour be- fore milking: corn, alfalfa, sweet clover, vetch or pea; green alfalfa: cabbage; turnips; tops rape; kale. A slight flavor was caused by feeding potatoes. dried beet pulp, car- rots. Certain dry feeds. such as al- falfa hay, when fed in large quanti- ties may give cream a pronounced, although not a very undersirable flavor. A feed flavor may be caus- ed by certain types of bacteria. some of these are ablr to produce It very definite odor similar to that

milk of the pasture. but of the'of potatoes, silage; and cabbage.

irk nf milk and grain -of pro- pr? daily attention. are ;H.!lul'Pd when too y re is ii are trniible from scourpp yi hey

suffer from heat and files.

ilairymen therefore prefer not to turn calves on pasture until ll1"y ll'.'t'. 5 or 6 months old. In- mad, the calves are kept in the Mable, where they are more likely In in-c.i'e proper feed and atten- lll)fl.

SKIM -MILK (IALVES

Wlirnrver skim-milk is available. ll'IF ccilics should be changed from -.ilm1c milk to this cheaper feed ns Nlilll as they have a good start on tiiiole milk.

in raising calves on skim-milk. the change from whole milk to skim- milk may begin when the call! is 2 in 4 iiceks old, the exact age de- nr:'.ii.n;.: on the vigour of the calf. The change should be made at the rite nf about 1 pound a day over a D('l'l'l(I of 7 to 10 days.

if you have plenty of skim-milk .ii.iil;iblc. it should be fed with the miles 2.4: 6 months old. However, iiiirii lIll'l supply is scanty. one can rniioiiv the amounts indicated on the dl'.V feeding schedule.

in the case of I very valuable wit. it may be wise to continue (xlnl-l'llllI( until at least '7 or S niwizilis of age, if there is plenty of bliilll-llliII(.

l-tvipcriments have shown clearly is-at fnr calves receiving I liberal amount of skim-milk, a meal mix- viizo consisting chiefly or entirely or farm-grown grain is just as sziinfactory as one containing a 3-I re proportion of protein rich lords.

if the calf is receiving plenty of mm-milk, then oats alone or a Kl'ilIl mixture composed of 60 lvniiids of coarse ground oats, 20 l"' inds of coarse ground barley and 1'” pounds of wheat. bran may be lurid The,latler mixture is recom- nirnricd where there is hay of poor 'IlRIlIV bring fed. If hay is excep- I: inallv poor. then it suitable miner- ni inixture should be added to the Kmin mixture. Add 3 pounds of in nerals to each 100 pounds of the inzxed grain. To make your own Mine made minerals mix together '”0l'0Hlihly and evenly I00 pounds 0-' feeding boenmeal, 100 pounds 0' limestone and 100 pounds of iod- Wrl salt. ylIOWDVCr. if skim-milk is limited. mm It suitable calf meal contlin- insz from 20 to 26"; protein should be fed,

FEEDING T0

rlnradditionai or specific in- fuiiiniion regarding calf feeding l;l.H' be obtained by writing the Hbvinrial Department of Agricul- ITO. Ill1l"l'I(.'l'S IN MILK AND CREAM

Tlin fr-flowing are the causes of

REFRIGERATION

Household. lino mooi counters. walk-in coolers. dllrv cues. etc.

We service; and repair

'"I.v make of electrical re- "llerntion aquli-nsent.

WIRING CONTRACTORS

M010I'!. Washer: and An 'I:l'l"IfIC0I - we repair them

Contact us for any wlrlna lob from unfailing I switch 0 wiring your home.

Storey Electric

PHONE 3181 I15 Grafton Street

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Prevention -

When the feeds that cause a pronounced flavor are fed in a not too large quantity immediately after milking, the milk at the succeed- ing milking will not have a pro- nounced feed flavor.

3. BITTER-RANCID FLAVOR Causes -

When milk and cream obtained from cows late in their lactation period are kept for several days even at a. loiv and especially a fluctuating temperature, 3 nounced rancid flavor may develop. This is caused by the activity of the enzyme lipase which is secreted in the milk. The milk from some high-producing cows may also coli- tain considerable lipase und will turn rancid when kept a short time.

Prevention -

1. Discover the cows in the herd whose milk turns rancirl on stor- age.

2. If possible, dry up cows whose milk turns rancid or feed the milk to calves.

3. As a safety measure keep the milk at an even temperature. Ex- tremely low storage l('lTipCl'Xllul'cS should be avoided.

4. Olly-Fish-Tnllowy Flavor Csulec -

Tliis flavor is common in milk and cream produced during the fall and winter months when the cows are late in the lactation per- iod and are fed dry feeds. Oxida. tion of the fatty substance lecithin, which is present in milk and cream. by metallic compounds - due to keeping cream in poorly tinned containers-is largely responsible for the production of the flavor. Poorly ivnshcd separators or rusty bowl parts are other contributing factors. Certain bl-lCl'3l'I;L growing in It low temperature may be re. sponsible.

Prevention ..

Do not use milk from cows that are in an advanced stage of lacta- tion and gestation. Use well-tinned, clean and sterilized utensils and separator parts. Exposure of the milk or cream to oven in small sur- face of copper or iron should be avoided. Deliver the cream to the Ofelmery as often as possible.

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CITY AND

' CENTRAL

BOYS TAXI. Dial mo-out CIIABWILI. for Beta: Photo graphs.

"WI: TREAT Till IIOI WILI." Giggey's Pharmacy, open cvcnii-in "till 8 o'clock.

Ki-JBOBENI. Electric and Pro- pane On. Refrigerators." Bryenton ma Mocxn.

HOYT'S BEAUTY SALON con- iinulng our speoialli for December. Cold Wave Creme Permanent-I 85.00. Machineiess Creme" Pei-manenu s5.00. Dial can. ila Queen street.

SACRED IIEAIT IIOMI Christ- mas Sale. Fancy work, knitted wear, novelties, home cooking, cnndiv. Wednesday and Thursday, Decem- ber lst and and. 3 to D p. in.

SHOWER AT STANLEY BIIDGE -On November 5, a miscellaneous shower was held at the home of Mr. and Mrs. Earl Carr, for their daughter. Louise, who was recently wed. The bride was a- corted to the seat of honor by Miss Aline Reid. Little Elizabeth Reid and Adele Roberts carried in the baskets of gifts, which were open- ed by Mrs. P. B. Reid, assisted by Miss Emily Cotton. Mrs. Ray Douglas read the verses jnd Miss Helen Reid placed the gifts on the table.

LADIES' AID MEETING -Com- wsll Ladies' Aid held their No- vcniber meeting and social eve- ning at the home of Mrs. Waldron Lowther on Nov. 24, with a good attendance of members and sev- eral visitors. A short worship and business period was presided over by Mrs. Stanley Murchison. The prugrain consisted of a "Spelling

MB JJHIIISTMAS TREE BUYER. Got your Christmas Tree twine from A. Kennedy tie Co., 32 Queen Street.

"YOUR DOLLAR BUYS MORE- II (In HUGHES DRUG STORE."

CORONATION BALL -Among the firms who donated gifts for the P. W. C. Coronation Ball on Monday night and whose names were omitted in yesterday's list were the Estate of Mrs. John Williams and Taylor: .lewe,llcrs.

IN MEMORIAM

JOHN FRANCIS HAUGHEY

The death of John I" r n n c I s Hnughey of Mslpeque Road, Char- lottetown, R. 41.. occurred in the Charlottetown Hospital on Satur- day. November Bih. Frank as he was familiarly known to his num- erous friends and thousands of acquaintances was. to all appear- onces, in his usual good health un- til just a few days before his death, when he was seized with a heart attack and was rushed to the City Hospital. Here everything pos- sible was done to relieve him and restore him to health. but in spite of the best medical skill and tend- er nursing he passed away very peacefully on the above mentioned date, fortified with the rites of the Holy Catholic Church.

Frank was of a very jovial and pleasant disposition. His ready wit and friendly nature gained for him countless friends, while his ability to converse freely and intelligent- ly contributed greatly to his suc- cess in business and consequently made him a valuable employee of

Bee," several contests and a sing- song. A bazaar was also held of some very nice pieces of handi- craft. A hearty vote of thanks was extended the hostess for her hos- pitality. . A delicious lunch was served.

Personals

The many friends of Mr. John 3. Andrew regret to learn that he is seriously ill in the P. E. f. Hos- pital. All hope for a complete re- covcry.

Mr. and Mrs. Elmer Hyde and two daughters. Doris and Linda. of Meadow Bank, were recent vis- itors to Coverdale and Monctnn. N. B., the guests of Mrs. Hyde's bro- fliers.

5. METALLIC FLAVOR. Causes -

This flavor is related to olly-fishy- tallowy flavor. Metallic flavor may sometimes. when the cream is stor- ed, change to an oily or fishy flavor. Storing cream in iron or copper containers from which the tin has iiorn off. in rusty containers, or in galvanized iron containers, invari- ably results in the development of a metallic flavor. Pouring cream into a can that has been used for sour buttermilk without first clean- ing the can may result in A metal- lic flavor of the cream.

Prevention -

Use well-tined or stainless steel containers for storing cream. Avoid lard pails coffee cans, etc. The tin coating on these is very thin and quickly wears off. Recondition old, poorly tinned shipping cans.

6. BAIINY FLAVOR. Causol -

Milk from dirty cows milked in a poorly cleaned and poorly ventil- ated barn by I producer who has dirty hands and clothes will have a pronounced bsrny flavor. some nf the dirt will fall into the milk. In addition there are certain bac- teria, naturally found in manure. that may produce the flavor in milk and cream, if they have been introduced into the milk and allow- ed to multiply in it.

Prevention -

It is unnecessary to lo into de- tails regarding the prevention of the flavor. Briefly. it means:

1. Cleaner cows, especially the udder and flanks.

2. Cleaner and better ventilat- cd born.

3. Cleaner hands and clothes. 4. Clean milking machine. 5. Removal of the muk from the

barn as soon as it has been obtain-

M Rev. P. F. MacDonald as Deacon

A. Home and Co., with which firm he was employed for upwards of !twenty-five years. The fact that the manager, Mr. Ivan Horne. left him in charge when he was called to Florida clue to the illness of his mother speaks eloquently of the confidence and trust imposed in him by his employer.

The late Mr. Haughey was born in Kelly's Cross, fifty-seven years ago. He remained on the farm with his parents, the late John Haughey and Mary Malone, until after their death, and later removed to Win- sloe where he was employed with the late Ed. Sanders for some time before joining the staff of A. Home and Co., Charlottetown.

He was married twenty-one years ago to Miss Lena O'Brien to whom he proved a most devoted husband. During a recent illness when she

over a year it is said that he never

console and encourage her in her

church each evening.

Besides his sorrowing widow there are left to mourn his sud- den passing the following sisters:

Mrs. James McKcnna: (Sara Anni Mrs. Howard Molyneaux; iGci'-3 Irildel Mrs. Fred Molyne-aux. Si-.: (Maud) M. Anthoney and Sr. M. Thomas of the Sisters of St. Mar- tha; also one brother. Patrick of this City. ' The funeral which was under ihc' direction of Mr. Bob Bradley of the Charlottetown Funeral Home was held from his late residence to St. Dunstan's Basilica on Mon- day morning. November 8th. Solemn Requiem High Mass was celebrated by the Pastor. Rt. Rev. Monsignor Patrick McMahon with

Last week I left a difficult ques- t.on for discussion in this column: Which was the real Emily Carr (and by implication, which is the real you)? was she the woman with the disagreeable personality her fellow-townsmen saw? Or were the simple Indian fishermen zimong ivhom she pointed right when they called her "the laughing one' and loved and admired her for her friendly understanding personality?

Here we are up against one of the toughest problems in psychology -the meaning of personality. one distinguished writer in the field (Dr. D. W. Macklnnon) says, "the mean- ings of the term personality are legion." And outstanding psycholog- ists do not agree on all of these meanings. But nevertheless. mod- ern research has yielded many can- structive insights into the nature of personality.

Probably few 'WOI'dS are more often on our tongues than the word, personality and few are so loaded with importance. We are constant- ly accepting and rejecting people, young and old, because of our judg- ment of their personalities. Why don't we wish to admit Alex Brown to our club? Well, he hasn't a pleasant personality, we say. He is too critical, or uncooperative, or he has such a colorless personality.

Or we do not recommend Ellen Jones for the position because she hasn't the right personality. She -talks too much, or she is too retir- ing. Perhaps she isn't attractive ''enough in our opinion to fit the job. she is too dressy. or too drab. , ”Johnny," says the teach-er," has isuch an attractive pEi'SOllf:Ilit). But Tommy has one of those personal- ities you can't like-you know, quar- 'relscme. grabbing."

When we examine these other such judgments, many hav- ing far-reachlng effects on the life of the person involved, we note ithat they deal almost entirely with superficial outer appearance, ac- tions, behavior. Such usage of the term personality is historically cor- rect. It is derived from the Latin, ipcrsona, the mask ivorn by the .iictor to indicate his role in the drama (warrior, king etc). In psy- chological literature, this is known as the "mask definition."

The trouble is that unlike the Roman or Grecian audiences we often confuse the mask with the actor behind it. We believe the

was confined in a hospital for well appearance 0" bchavlm 91' mask "19

individual wears in is particular

missed an evening visiting her to 5m”mo"' 9xpm5”5 him ml”-

Yet in other situations there may

.11 3. H A devout member be an entirely different mask, or sing; catfmmtschurch and Seldom, personality. Take Harvey White, for il ever. missed Holy Mass in me instance. see him in the class- morning, as well as a visit to the momv 510W- ”"5'-”'e 01' I1lm5e”I 3

rather colorless personality. Now see him on the hockey fielrl! Swift, confident, forceful. Or the other way around.

Think of the many yoiing soldiers who came from communities ivhere they went about without disinction of any sort. Now see them conic-, Covered with medals and citations for courage and initiative!

Still fui'ther complications enter in, when we consider the different impressions we make upon different people. They see us and judge us by the roles we play in their pres- ence. Their opinions are based not only on our actual performance

Ruhunnli Sehelnfeld Frank

We and our Neighbor

THE REAL YOU

and '

and appearance. of course. but on their own ”personalities. Even such a small community as P. E. . (comparatively speaking: I have heard, who hasn't. Mr. X. describ- ed in one group as a public-spirit- ed gentleman. in another as self- seeking. '1 have heard Mrs. X. laud-

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sonality, and by others Driticized for being "too sure of herself"l Then when we stop to think

assume-to hide their hurts and also to deceive,-we must leave further discussion for next week.

Honor;diIt:;e-nifty On 9011: Birthday

On October 4th at 515 Broadway, Chelsea, Mass., a birthday cele- bration was held in honor of Mr. Andrew Gallant, who, on that day, reached the age of 90 years.

A: well-known address prepared by his nephew. Mr. Wilfred Pin- eau of Arlington, Mnss.. was read by Mrs. Jean (Allen: Benton. The address was accompanied by a well-filled purse and the best wish- es of his relatives and hosts of friends. A very delightful program of music and song was greatly on- jnycd hy the well-wishers of this fine kindly gentleman who may well be described as 90 years "young." Luncheon was served to the many guests by Mr. GalIani's daughter, Mrs. Evelyn LeClair and granddaughter, Miss Gallant. The beautiful cake was a presentation to Mr. his niece, Mrs. Chelsea.

More than one hundred rclativesl and friends from Canada, Maine, Wakefield, Reading, Arlington, Dor- chester, Revere, Everett, Boston land Chelsea were present to offer; to the monagenarian their best, wishes for many more years of' continued health and happiness in' the midst of his fine family.

Mr. Gallant is the last survivor-I of a family of 13 brothers and: three sisters. They were born at; Oyster Bed Bridge, P, E. I., sons.

Domithilde Buote. Ten of the bra- thers passed thcir 80th year.

Mr. Gallant with his family went to Boston in 1924. Shortly af- ter they removed to Chelsea where vthey have since resided.

Mr. Gallant and his wifc.- the former l"i'anccs Martin of Bloom- field. Prince Edward Island, live iiith a son. Mr. Camille Gallant and a daughter. Lucy. and two grandchildren, Marie and Law- rcncc Gallant at 915 Broadway. Chelsea, Mass. At 90 years of age Mr. Gallant is still very active and enjoys life with as much zest as the youngsters. He enjoys noth- ing better than a flood joke and .1 hearty laugh. Old friends in Prince Edward Island have most pleasant memories of him and send their greetings and their