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By John" 13. Huber, 1LA., M.D.
Dr. liebor Willi asiswer all signed letters pertaining to Health. It your
question is nl general interest it will be answered through these.eoniume ;
if tot, it will be answered persoualiy if stamped, addreeeed envelope la en-
closed. Dr. Huber will not preeeribe for Individual cases ar make diagnosis.
Address Dr. John 13, Huber, care of Wilson Publishing Co, 733: 'Wast .Adelaide
Et., Tot -unto.
Rabat avail the largest gifts of Hee,ven, when d'r•oa in g p health and s frits
A
go ain'iss.--Thorndon. •
BABY'S CLOTHES'.
At the first year. At about the Answer—The excellent physicians
first year the child will begin to stand, who examined you would be fare bet -
and he must have shoes to support ter judges than I, and I would be pre-
his ankles. I ampers will give him sumptuous indeed to advise in the de-.
freedom and save on the laundry, cunstances, On general principles,
As soon as he .is sufficiently trained however, operation is decidedly in-
(about eighteen months) drawers dicated iii,,. such a case as yours. In
should be won. chronic appendicitis the local condi
Laced shoes are best for a walk- tion is like so much dynamite in the
ing child; but cannot be produced for a system, ready to explode ori the occur
small baby. When out of doors inwinter .rence of any strain or. dietetic iridis
the child should have his ears well cretion. Possibly the other ailments
covered, and a bonnet with an inter- you mention may be much iinproved
lining should be used. A thin sweat- in consequence of the operation. The
er is a very convenient garment to use Tannic avidin the tea is very binding.
under the coat on very cold 'daysOf course you are drinking too nluch'
The child should never go out when
the thermometer is under 15 degrees
F. • A fine piece of cheese cloth may
be made to fit the baby carriage, fas-
tened on the hood; and this will guard
against dust and high winds.
The out-of-door clothing is depen-
dent entirely upon the season of the
year and with the sudden changes
which take place in the climate def-
inite rules cannot be laid down. Moth-
ers are obliged to rely upon their own
judgment; Re that of experienced'
friends':--* As a general proposition it
may be said that infants are very apt
to be overclad, particularly during the
hot weather.
QUESTIONS AND ANSWERS.
Appendicitis.
I have seen 2 doctors; both tell nie
I have anpe.udicitis and one tells me I
must he operated on. Can I he
cured without an operation? It pains
me only at odd times and generally
at night. I drink 9 or 10 cups' of tea
the day, besides about as much wa-
ter. I have also varicose veins.
And I am constipated all the time.
of that fluid, 2 or at most 3 cups the
day are right and should be your
limit. 6 glasses of water the day
are enough.
Cold Hands..
I am having quite a time to keep
niy hands warm. In fact 1 feel cold
all over as soon ae damp weather sets
in.
Answer—Cold hands (and feet)
with or without sweating, if persist-
ing several months, are due either to
nervous fatigue (neurasthenia), ane
mia (poor blood), hemorrhage, chronic
digestive disturbances, rheumatism,
gout, or heart or lung affections that
may interfere with the right circula-
tion of the blood. Many nervous peo-
ple get cold extremities suddenly and
temporarily by reason of excitement
or anxiety or shock. There are. those
v.=ho"`"ill complain of cold extremities,
which are nevertheless warns to the
touch of another person. Doctors
call this parasthesia, end it is a ner
Vous condition. Your doctor should
examine as to which of these causes
obtains in your cafe and proceed. ac-
cordingly.
INTERNATIONAL LESSON
DECEMBER 2.
Lesson IX. Neiieinieh Rebuilds the
Wali of Jerusalem--Neh. 4.
Golden Text, Heb. 13. 6.
Verses 7, 8 narrate Sanballat's
plans to attack the city. Sanballat
Tobiah—See comment on lesson
for Nov. 18, verse 10. Arabians .
Ammoi s—The adherents of Tobiah
(Neh. 2. 10) and of Geshem (Neh. 2.
19). Ashdodites--Inhabitants of the
Philistine city of Ashdod. The sur-
rounding tribes, like the Samaritans,
resented the progress of the restored
community. Wroth -Because in spite
of all their efforts the building enter-
prise went right on. Unless the people
could be stopped they would soon be
in a position to withstand all outside
attacks. Confusion—Or "panic." A
panic would disorganize the work and
make the people an easy prey.
Verses 9-11 portray Nehemiah's feel-
ings on discovering the seriousness of
the situation. Prayer
watch—Though Nehemiah and the
people had fullconfidence in Jehovah
they did not neglect to take proper
precautions, so as not to be taken by
surprise. Outposts were placed be-
yond the city wall where they watched
day and night. Verses 10 and 11,
which are obscure, seem to call atten-
tion, on the one hand, to the discour-
agement of the Jews; on the other, to
the bold' confidence of the enemies,
Judah -The Jewish community. Not
able to build—The strength of the
workmen was exhausted, and yet
much remained to be done; no wonder
the Jews became disheartened. The
enemies, on the other hand, were con-
fident. Their plan seems to have
been to take the city by sthprise, slay
the workmen, and thus bring the build-
ing enterprise to an end.
Verses 12-14 describe the prepara-
tions made to meet the attack. The
thought of verse 12, as translated
above, seems to be that some of the
Jewish workmen living outside of the
city, near the gathering places of the
enemy, brought reports that the ene-
mies were gathering for the attack,
Immediately Nehemiah took proper
defensive measures. The general
sense of verse 13, another obscure
verse, seems to he that Nehemiah on
receipt of the reports arranged his
forces so as to meat the attack. Be
not ye afraid—When; hesaw that the
people were stip downcast aiid full of
fear he sought co .arouse them by ap-
pealing to their enrage, religion, and
patriotism.
"VorSes 15-18 tell that the ,enemy
ave up the attack and that the work
was resumed. Was known—The
enemy soon discovered that the .Jews
were prepared for them; hence they
desisted from an actual attack. This
made it possible for the builders to
return to their tasks. Verses 16-18
give an idea of the assignments given
to different classes of the popujation:
(1) Neheniiah's immediate followers;
(2) the princes and leaders; (3) the
builders; (4) the carriers of burdens;
(5) the trumpeter; (6) Nehemiah him-
self. Servants—The immediate fol-
lowers of Nehemiah; half of these
were to assist the buildei•e, the others
to furnish protection. Rulers -They
were in the rear to give encourage-
ment and direction. The closing words
of verse 16 should be joined with verse
17, "the whole house of Judah, both
those who were.uilding and
laded themselves," better, with a
slight change in the text, "were arm-
ed.
Verses 19-21 describe the provisions
made for collecting the forces -quickly.
Large -0i, "eeetensive." Consequent-
ly, only a few men were at a given
point; in case of attack they hadto
he brought together quickly- Trumpet
—There were probably several trum-
peters, but one was always by the side
of the commander-in-chief: the two
might always be found at the point
of danger. ' Morning . . stars
—The speedy completion : of, the walls
was of the utmost importance; hence
the long working hours.
Pork Without Corn.
Corn is not absolutely essential, for
pork, and other feeds may be profit-
ably substituted for corn. Their use
must be determined "by their avail-
ability, cost per pound and relative
feeding value. Crushed oats can be
substituted for corn to the extent el
two-thirds of the ration, when the cost
per pound two-fifths less than that
of corn. Barley will take the place
of corn altogether when the cost is the
same per pound: Rye, at nine -tenths
the cost of corn, and frosted wheat at
the same price, will take the I.lacir•'f
corn. When ground and fed as a
meal, the grain sorghums will displace
tarn in the ration if a trifle lower- al
price, 'The same is true 01 millet
when -one-fourth cheaper; hominy ;Geer{
,, hen one and one-seventh the price of
corn, and wheat shorts whren one and
one-tenth the price of cornper pound.
Millet can not be :fed alone, but with
aproteiii supplement. Ride bran can
haased when one-tenth :cheaper than
corn, no protein being needed. Barley.
feed, which has about the same feed-
ing value, as a mixture of wheat ,bran,
and sliotte, can replace • corn -meal
When Costing the Come. Millet, cull
beads and riee bran tend to produce
Oft pork if fed too:exteneively:
MAKING BUTCHERING ' EASIER
Methods Tt Take the Trial
ByMrs. L
When we butcher hogs we prefer a
clear, cool day, with the wind from
the north, All necessary prepara-
tions are made ;beforehand as ncuch
as. possible., If a number of hogs
are to be dressed, they are not all
killed at the same time, as standing'
semis to impala the flavor, but to
make good time we aim to have one
ready for scalding as soon as the one
before it is finished. A small amount;
of lime added to the scalding water
will not injure the meat in any way,
and it makes the hair slip much more
easily and the slain is whiter,
The L.txeasses lire pulled from the
scalding barrell and put on a. long
platform which is a little lower at tile
end farthest'from the barrel. This
lowering of one end gil'es the wntePa
chance to drain off, and the hdi1,• and
scurf is more easily cleinaed from the
Platform. The best procedure in re-
moving the hale is to begin on the
headand feet. `fli;ise are the hardest
to dress properly, and when they be-
come cold they are an almost impos-
sible task.
eery Out of Fiat -Killing Tinto.
Armour,ne-ae
,yc-.�.�a •rt � �^*"r• �ry.;....,--""c:.'"`" .,�"
ter the second time. At the eeG011d
Avoid heavy Lifting
Every advantage of heavy lifting
is taken. We do not try ,to lift a
heavy hog on the pole in the bld way.
Our metholi is simple. ; The carcass.
is rolled from the platform on to a
strong chair. Two then can carry a.
very heavy hog in this manner. The
hog rosy now be taken with a' mini
mum of effort to the piabe where it is
to be hung.- A number of devices
n: ay be employed to save the heavy
lifting. The gambrel stick may be
slipped out of one leg, put around the
pole, and reinserted in its proper posi-
tion. Then it is easily possible to
push itup to a notch cut in the pole,
which is used as an inclined plane. A
block and tackle may be tied to the
limb of a tree and the gambrel stick
tied to the lower pulley. If a pair of
pulley -wire stretchers are handy, they
are the best, as they have a patent
grip that holds the hog securely at
any height. Now we are ready to
dash cold water over the body.
We remove the entrails next, being
very careful all the while that they be
drawn intadt. We place a stick be-
tween the ribs to hold the sides apart,
rinse out with cold water, and we con-
tinue with the others until they have
been brought to the state -of the one
described.
It is time to begin'cutting and tram-
ming, the first when, the last hog` is.
dressed. (lams, sides; and shoulders
are; trimmed to the desired size and
carried to the smokehouse, where we
spread them ;singly on shelves and
sprinkle them -with salt. Heads are
soaked in water to remove the blood,
and handled in the same manner.
Skins should be cut frrorn the pieces
that are to he used for lard, and all
lean taken off for the sausage. The
skins are cooked alone. The lard fat_
is cut into small pieces and the sau-
sage meat into chunks for grinding.
Recipes For Brine
Here is the brine`' we use for 100
pounds of meat: Salt, eight pounds; .
saltpeter, pulverized, two ounces;
brown sugar, two pounds. Dissolve
in six gallons of water.
This brine is placed in the kettle and
brought to the boiling point, and cool-
ed overnight. Then when the meat
is•placed in a clean barrel, joints first,
the solution is poured over it and a -
clean cloth tied over the top of the
barrel.
The lard fat is placed in the kettle
with just enough water added to' kee p
it from sticking. Stir it constantly,
and add fire sufficient to keep it cook-
ing. We bring our sausage out by
the fire and grind it while we render
the lard, Use only'a good grade of
pork for_ sausage. Three pounds of
the lean to onn of the .fat is near the
right proportion. The combining.
should be done before the grinding, as
the grinder gives a inuch more thor-
ough mixture than can possibly be
made by hand, Most good sausage;
makers' put the .neat through the cute'
grinding the seasoning may, be. added,
For four pounds of meat the following
is the proper amount of seasoning, al-
though 'it will be best to add or sub-
tract to inake it suit your own taster
One ounce fine salt, one-half ounce of
black' ground pepper,` and one-half
ounce of powdered sage. If the red
color of the meat is desired a little,
saltpeter will keep it.
Making Sausages
Saueage for immediate use may Ve
packed in Crocks and.' jars. A very
good method is to pack the jars tight
ly and set in an oven and heat until
enough lard„ has 'run out to make a
covering over the top. Expert sausage
makers. advise covering the jar with
cheesecloth and pouring melted para-
ffin on the cloth, to fill up the pores..
It is no trouble to keep the sausage
for menthe thisway. Always keel)
p
in -a cool anddry place.
Then the casings may be used as a
container. They are the small intes-
tines of the hog, and have been thor-
oughly cleaned, washed, and scraped.
A special stuffing machine is used to
pack the sausage in diem. My own
favorite way is to pack the sausage in
muslin bags, It seems better if it is
dried a while; and after' the drying we
pack it away in crocks and cover with
lard. Mixed sausage is made by al-
lowing one pound of lean beef and one
pound, of fat pork totwo pounds of
lean pork. - It is_hasiiled the same as
pure sausage.
In making souse or hog -head cheese,
one head should be used with about
twelve feet. Boil them together un-
til they are perfectly et ender, and re-
move the bones. Mash the meat
thorodghly, and season with salt, pep-
per, and sage. Store in a deep pan
or crock until well cooled, and then it
inay be fried, or sliced and served witls,
vinegar, as desired. Liver cheese is
made iiii0he same way, using three
livers, one head, and eight feet.
To Prepare Livers
At butchering time there is somuch
fresh meat and "hones" that we sel-
dom eat all of the livers. The French
in Louisiana have the following way
of taking care of it, and it -is an ex-
tremely appetizing food when rightly
prepared and served: Cook as many
lifers as desired, boiling until per-
fectly tender. Mash well, add salt,
pepper, stage, minced onions, or garlic
to suit the -taste. Add one"third as
much rice that has been thoroughly
cooked` and seasoned. Stuff it in
well -cleaned paunches and •hang to
dry. ` It should be smoked a little with
cobs or :hickory wood, After the
smoking operation it ,is sliced and
cried.
Backbones and ribs, if _unsalted, can
be hung in the smokehouse in fly -
proof sacks, and will not taste old for
several days. After we have left our
meat in the brine from three to five
weeks --the colder the weather ' the
longer we leave it—we smoke it over
a hickory fire and pack` it in rat-
proof -'receptacles, placing corn husks
between the layers.
Less Grain For -Live Stock.
It is time to do away with extrava-
gance in feeding grain to' stock...,,`The
factethat grain is commanding enor-
mous prices is' sufficient reascn why
its use should be limited. Profitable
production of meat and economical
wintering of breeding animals with-
out the necessity of a large amount
of grain in the ration, is an added
reason why its use should be curtailed,
In the dairy barn, roots, or forage,
crops such as alfalfa, clover, soy-
beans and cow -peas, may partly take
the place of grain. The best,fi ed to
use as a_ partial substitute for grain is
silage. For all practical purposes, a
balanced ration for an average cow
giving fifteen to' eighteen pounds of
mills ie, about fourteen pounds of al
-
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Now, Kitty, yiu mast toe the meek,
And act with dignity;
Or I will take your, Gushy. tail,
To Make a long goatee.
13y lgrc rromfst
This Department Ie for the use of our farm readers who want the advice
f an expert; on any question regarding soil,` seed, crops, etc. If your>questien
is of sufficient general interest, it will be answered through this column. if
stamped and addressed envelope is encloeed,,with' your letter, a complete
answer will be mailed to you; Addrees Agronomist, care'nf Wilson Publhbing
Co., Ltd., 73 gdelaide'-$t. W., Toronto,
C.B.:--1, is it possible to treat sued than afoot wide on either side, 'Dura
corn ` so as to keep crows from de- ing the first season the' strawberries,
stroyug it? I.. How can one ester- should be ,frequenl.ly wbrked, rather
ininate wild carrots? 3. What would deep at :first, but shallower as the sea-
son advances,. rarely exceeding a
depth of 2%/, inches. After the ground
has frozenit is good practice to cover '
the plants with straw oe other mulch
which can be removed in the spring,
corn, t 11 t 1L S.:-1. Will you dive ane parts-
b , puttingeulars far treatmeut of ' barley for
J it in a kettle and then aj?- If
plying the tar to the corn,: keeping the stunt'? 2. 1 sow sweet clover with
corn stirred. Just enou h should a nurse crop nett spring, how, long
b g will the plants last? 1 It is a biesu?ial,
e user° v make a erpeltlxin tablrb
of tar over' each kernel. A table- I know, but roes planting;lvith a nurse
crop make'a "differnce? ., 3. Slitrttld a
spoonful should be suf£icei.t to treat
six' or eight quarts of seed corn: It wooden;silo built of yelto'y 'pin° 'be
is .good 'praet e to' drythe excess tar Painted en the inside as well as the
outsid i? Is it necessary that silos
by the addition 4f some dry road dust with cement floors have a hole left in
or lime. This will prevent the seed the centre for draitza�e?
sticking. 2. Wild carrots can be ex- g.
water -
terminated by cultivation. This weed r
Answer: -1. In order to treat bar-
yields ie" d . ley to control runt take a barrel
p readily where care is taken the . r ns< of water,
prevent its seeding. 3. Probably hoYduip bar -
about t 50 gailo
best you cantin Add one pint of formalin to approxini-
to to geta hay c u sol o l ate) 40 gallons of water. Mix this
spring sown seed, would be to h I a lately
y g the bag of
mixture of pea and ats a bushel of thoroughly, then dip barley
p ° a seed into this mixture until it is com-
pletely to the acre. These should be cut pletel submerged. Raise the bag
just before the 'oats begin to 'turn y b
color, at which time the eapods will until it has drained out and then re -
should
p submerge. Afterwards lift - the bag
e fairlywell filled and the mixture !
' up so that the solution drains back
should make nutritious hay. into the barrel and empty the sack
onto a clean floor, covering the bar-
ley so treated with sacks or covers.
Leave -these on over night so as to,
keep the formalin gas in among the
kernels. as much as possible. In the
morning remove the bags and the gas
will quickly escape. 2. if sweet clover
is sown with care and the ge-ounil is
be the best seed to sow in the spring
to, produce; a• email crop of hay next
year?
Answer: -1. In order to control' the
attack of crows oil young grewing
i • is we to dip the corn in, a
Reader:—I wish to plant an acre in
strawberries in the spring. Car>; you
give inc advice regarding cultivation
as this work is new to ine. Soil is
good clay loam.
Answer:—In preparing a straw-
berry patch next spring, the ground
should be worked as early,as possible,
and the plants set in rows three .to well prepared and rich, it will last
four feet apart, and from one to two i for several years. Planting it with
feet apart in , the rows. Successful a nurse crop makes no difference as
strawberry growers apply longevity pp y from 300 to to the evst of the clover plants. lou
600 lbs. of fertilizer to the acre,in •silo
3. Painting the inside of the
preparing a ' suitable bed for the will tend to preserve the wood. This
strawberry plants. This can be sown painting is not as necessary as that
broadcast over, the ground and work-, of the outside, since the outside paint-
ed in 'by' ca:reful'y harrowing or rak- ing protects the silo frone weathering.
ing the ground. Fertilizer, on -a fairly It is good practice to have a hole, et
rich clay loam, soil, should analyze the button of the cement floor silo.
about 2 to 3 : per cent. ammonia. and This 'tole should lead off into a drain,
8 to 12 per cent available phosphoric but of amuse should be closed before
acid`, and possibly 1 per .cent. of pot- ,the'aila is €i:led. ` Otberwi e air will
ash. During the first season the get ,into the silage lhy this avenue and
blossoming stalk should be pinched- off destroy much of it. The drain at the
and : the runners should be trained bottom of the .ilo will allow that--
along
haralong the,tow, not spreading more oughtcleaning out of the silo.
falfa hay and thirty-five pounds of
corn silage. No grain is necessary
for that production. A pound of,cot-
tonseed-meal fed on the silage will
furnish the necessary protein, A
cow producing more than, eighteen
pounde, of .milk will need grain, the.
anioiint depending on the quantity- of
milk. •
In -the feedlots the. most economical
gains on steers and lambs are secured
when silage and alfalfa or" clover hay
are used largely in the ration. Swine
being fitted for market can net con -
surlier -day large amount .of ,roughage,
but brood soave relish alfalfa hay; and
its use insures strong, _Healthy litters,
Fillies and weanling colts • utilize
alfalfa hay advantageously, ' while
mares in foal _may be winteaed on that
ration alone.. Breeding eves that eni-
ter the winter in good shape can be.
carried until "lambing time without
grain, provided they have a goodlsup-
ply of well -cured alfalfa or, clover hay
and some silage for succulence. It
is< imperative to feed neither moldy
silage, nor silage made -from corn cut
too green. ,
How To Make Successful Hatches
Weak chicks are caused by the same
things that cause a poor hatch; says a
successful poulty woman. I keep
my tray filled with hatchable eggs by
testing them before, puttii g them in
the machine. There are many im-
perfections on the inside of the shells,
and in the egg itself, which are im-
possible to detect without the magni-
fying lens. T test againan thirty-six
hours, taking out all -infertile eggs be-
fore' they are injured:. I try to keep
my lamp clean' and well•trimmed, and
use the very best oil. I • keep the
temperature at from 102 degrees to
103 degrees the first ,two weeks, from
103 degrees to 104 degrees the last
week, and never exceed 104 degrees
at any time. No moisture is used,
except that which the incubator pro-
vides, until the hatch is well advanced.
Then. a wet, waa,m towel is laid over
the eggs if necessary.
I ani constantly on the lookout' for
dead germs which, if permitted to re-
main, will spoil the hatch by poison-
ing chicks that otherwise miglitehave
been strong and healthy. A dead chick,
in the shell will have the same effect
on the good°eggs in the incubator that
a decayed apple would have in the
midst of°- good .:.ones. ' They throw off''.
a paisonous gas Which is responsible
for many chicks being dead in the
shell at _hatching time. This also
causes bowel trouble, so.,,comipon' with
incubator chicks; for which the in-
cubator is not to blame. l
I fill every vacancy made by testing<
out unhatchable egg.:;, by setting a
couple of. Ilene at the saint tithe E
set the incubator; to draw from when
eggs are needed; or, when I have as
many as 500 eggs set, I fill a small
machine just to draw from,
At 'hatching time, I take the chicks •
out every hour or so, covering them •
lightly, but never allowing them to
`get hot enough to sweat,which is al-
ways fatal. I am very careful about
letting cold air into the incubator., as
it chills the unhatched chicks._
In about forty-eight hours T feed
cracker -crumbs or bread -crumbs, plac-
Mg; bran, cold water and grit -before
them all the time.
Infertile, eggs in the tray do not
,poison the air, but they are eery mis-
leading. Since thee are colder than
other eggs, they will bring down the
mercury when . the thermometer
touches them.
The British naval boot is of a light
pattern, owing to its being: chiefly
used for deck duties.
To stop leakage through concrete,
such as tunnel -walls, clean the wall
thoroughly 'and paint with a solution
consisting of eight and three-quarter
pounds of zine sulphate dissolved in -a
gallon 'of water.. The zinc' sulphate
will act on"The lime in the cement,
forming insoluble calcium sulphate
and zinc hydroxide, which fills up the
pores in, the concrete.
HIGHEST PRIES PAID
'For POULTRY,. GAME,
EGGS• & FEATHERS
Please write' for particulars,
rovxxi,a, & 00.,
39 8osjecouro 'market, aloseisieaa
'HIGHEST P;RI ES PAID
For RAW ,FURS
and -GINSENG
G
N SILVER ,
220 St. Pani, St. 10'. "Montreal,
:Reference, .Union Bic, of Canada
0
Net 4uugiao'st.Ps'ices
1'rem he.:VcI atid's
W�iggent Homed
no far demon ie uowOt it elgqltt,
1�u 5P, rku of 5 aro its
rWte Vfaoxt, ,k,,5lc, contnlt
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