HomeMy WebLinkAboutThe Exeter Advocate, 1917-12-20, Page 7` $y Agronomist
ronomist`
AG'
This De
artment'is for the use , of ourw, farm readers o want the adylce
i expert f an e A c uestion
s Of s.on any question regarding, soil, send, crops, eta' If Your q if
ufficienteneral Interest, it will be answered through this column,
attarnped and addressed'envelope Is enclosed with` your letter, a <compi.ete
'Answer will be mailed:to you. Address. Agronomist; cre of Wilson Publishing
Co„ Ltd.; 73 Adelaide St. W, Toronto,
NEVER ,BURN MOW"
Too many of us are quitethought-
les
s about the use of fires on the farm.
fires, on the average: farm, do far
more harm than good.
Everyone who burns stuff in the
field• or woodlot does it because he be-
lieves
he is destroying either" weed
seeds or useless 'rubbish. This atti••
itude, is all right, provided we revise.
our definition of rubbish and get a
clearer notion of the methods by which,
weed'seeds are distributed.
It is quite rare to find any amounts"
of weed seeds, especially of the more
obnixieus weeds, still in the seed heads
and up from the ground sufficiently
to be burned hy the usual :airing fire.
In fact, one of the chief reasons
why- certain weeds have •bzeen dubbed
"noxious" is because they have devel-
oped, during many generations, the
ability to survive the various adverse
conditions and rough treatments to
which the farmer has subjected them.
Usually -the amount of, vegetable
matter destroyed when stubble or oth-
er growth is burned over in the spring
to kill weed seeds would do far greater
service: if plowed under to help the
corn or other crop to outgrow the
weeds.
Do Not .Rob The Land
I have known of many cases where
stubble ground which was' to be put
into oats or some cultivated crop was
burned over for the soI purpose of
making plowing, appear easier! The
man who robs land in that way, even
if the land is his own, ought to be in-
dicted for robbery and prosecuted to
the full extent of the law! Such wil-
ful destruction of the most vital ele-
ment in the maintenance of soil fere
tility and tilth is certainly criminal,
not-• only e against ,the present but
against future generations. It is'this
disregard for the preservation,. and
turning under of humus- making ma-
terials which has done more than, any-
thing else tp cause the abandonment of
so many farms in older sections of the
country—this is what causes the land
to "run down," "run out" and become
worthless for agricultural' purposes
until the humus is restored:
It is very fortunate thtit public
rientiment is being educated and un-
dergoing marked changes in this, mat-
ter. Most everyone who was raised
in ,the grain growing section of our
co -:antra: can well remember' when it
was the regular custom to burn near-
ly all of the stubble land, large stacks
of straw, and thousands upon thous
ands of acres of ,cornstalks. Now
most of us see that such wholesale
destruction was sheer wastefuhiess.
Early Spring Lamb,
Early spring lamb, as 1 understand
it, i$ an animal finished in :lanary
and February, says x21 exopr't. It
must be young and tender and tooth-
some. 1 breed early lambs from the
meat grades, I prefer Shropshire'
and Hampshire etves 'of good d conform-
ation and a Southdown ram, This
cross has always produced a lamb of
quality for me that commands a top
price.all
"It has: been clearly demonstrated;
that the good dairy cow " is a More
economical producer than any other
farm animal," says Prof. E. S. Archi-
bald, Dominion Animal Husbandman.
"Not only does she actually yield more
product from a given amount of feed,
but she does that alt the least cost
and the greatest profit."
"Notwithstanding these facts, the
prodltction of ''milk and fat from the
average cow is exceedingly low, being'
approximately 3,800 pounds of milk
wild 130 pounds of fat per annum,
which'' in value is less than the total
cost of production. Nevertheless, it
has been clearly demonstrated that
by better feeding and management
this average may be easily increased
from 30 to 80 %a with an increased
cost of feed and labor of only 10 to 20
per cent,; the niar'ginwould be largely
profit'. Such an increase is not only
a financial necessity but the patriotic
duty of every dairy farmer."
Do not allow dirt to accumulate in
the manger or under the water -box.
It soon becomes foul and causes the
animal to lose: its appetite.
Hes$ farmer. The net profit is get
on the capital invested, and the work
of caring for the sheep conies after
the outside labor is over and the sheep
are, sold before the next' year's work
begins. 'fhe ice of lamb an rnut-
L. P lmbad
ton is high, and will renin above the
old figures for a long time, 1 am sure.
the public is getting to prefer. 'lamb
to finitton, and it ufi ;to us farmers
to encourage their appetite and supply
the demand, •
S -MAKING MATERIAL Raising early lambs is e.p rof table
But we have not yet learned to con-
vert the rubbish which accumulates
about 'the -place into crops. Moat of
us simply burn it. Rubbish''may be
defined as any sort .of material, gen-
erally considered unsightly, useless
and worthless, which is lying yaround
z s,
the premised" It: may "range from
scrap iron and brickbats to dead. grass
and leaf mold. It goes without say-
ing that rubbish consisting"' of Mor -
garlic stuff like stones, iron, etc., could
be most°•efficiently used in concrete
Work; but the organic material, with
the exception of pine knots and some
other things .. aicl.' rot very slowly,
will quickly decompose to suitable
condition for plowing under.
Value of Compose Heap,
There should be a compost heap on
every well managed farm. Several.
tons of organic rubbish should be
placed on the pile avery ye: r. _ It is
really a rick or tong pile, the new ma-
terial not being thrown onto the old
rotten compost but should be made
into a long pile. Whenever some es-
pecially well rotted,' rich material is
wanted for hot -bed, garden, etc., the
n.atel-compost is ready.
Thousands of dollars worth of or-
ganic matter 'which should go into the
compost heap are burned every year in
Ontario/ Any manufacturer who
would bees() wasteful of a by-product
would deserve to fail. •
Other thousands are ost by the burn-
ing of.the vegetable mold, leaves, and:
twigs which are present in newly
cleared land. Fire, because of its
terrible power to destroy organic -mat-
ter, has been used from the earliest
times in clearing land. Undoubtedly
fire is doing much more good than
harm when,one uses it to burn large
log heaps, or big brush piles, but great
care should be taken to burn these at
a time when it is damp enough to pre-
vent the fire from spreading and burn-
ing;, the leaves, twigs and leaf mold
over'`''the entire clearing. By allowing
the fire' to cover the entire clearing
one may destroy as much plant food
in the form of organic matter as he
caw replace by rotating crops for the
next eight' or ten years.
No fire should be started on the
farm unless its purpose is quite de-
finite and useful. By exercising the
proper care along the lines outlined.
above Ontario farmers, may, instead.
of- wantonly destroying it, turn mil-
lions of dollars worth of humus -mak-
ing materials into gold that will clink
in their pockets and aid in swelling the
profits of the farm.
Pam'
Every year at the beginning. of win-
ter many poultry " keepers are disap-
pointed and puzzled by the failure of.
apparently well grown pullets to lay
according to expectation. They can
not understand why early pullets that
seemed to be developing nicely and
show the usual signs of being near
laying should remain at that stage.
for weeks and sometimes for months.
Where the conditions are as de-
scribed, the most common cause of de-
ferred laying in an insufficient ration.
Underfeeding in the early fall oc-
curs oftenest through the , failure of
the poultry keeper to increase the food
given to pullets on range as much as
is necessary to make up for diminution
in the supplies secured by'foraging.
Underfeeding after the pullets are
put into wintdr quarters is usually due
to excess of care to prevent them from
becoming too fat to lay.
In either case the remedy into feed
the birds all that they will eat of a
substantial ration, furnishing in pro-
per variety the food elements requir-
ed, taking care at the sante time to
provide for as much exercise as will
keep them in good condition under
heavy feeding.
While 'pullets remain on range the
only changes in diet usually necessary
as cool weather comes on are to in-
crease the quantities of :food given, es-
pecially corn and corn products, and
if green food ,on•.the range is running
short to supply what is 'required to
make up the shortage.
It is desirable to have pullets in
their winter quarters about a• month
before they are expected to begin lay
,ing. Moving them at that stage does
not retard laying, while` if they are
moved shortly before or after beginn
HIGHEST PRICES PAID,
trtor POULTRY, GAME,
EGGS & FEATHERS
'Please write £oz. . particulars..
P. POULIN 8600„ ,
08 Bowseooinrs Market. kontreel
HIGHEST PRICES PMD
For RAW FURS
and-� GINSENG
No SiLvaft
eo .St, renal Sts LPc serontraa63, P.Q;
Reference, Union till, o1 Canada
•
ing • to la
the change maythem
set
back several ve al heels.
Pullets that will not begin laying
before winter sets in may be left in
the coops which they occupied while
growing as long as the weather per-
mits them to range.
When the pullets are in winter quar-
ters and -are dependent upon the feed:
er for all.green food and .aminal food
as well as for grain, one of the follow-
ing rations will supply the variety re
gilired. The proportions indicated are
parts by weight. •
Ration No. 1.
Dry mash
3 parts bran.
2 parts middlings.
4 parts cornmeal..
1 part beef scrap or
fish meal,
Green
As .tivailable, in
Ration
Dry mash
5 tarts mixed feed
(bran and micl-
dlin ;s).
4 parts cornmeal.
1 hart beef scrap or
fish meal,
Ration No. 3.
Dry mash Scratch feed.
6 parts cornmeal. wheat.
2 parts bran Green feed.
1 Dart beef scrap, or Sprouted oats, caber
fish meal, base," or man -
gel, beets.
Ration No. 4.
Dry mash- 'Scratch feed.
6 oarts cornmeal, i-ieavy oats.
3 parts bran. Green reed.
l,part beef. ' Scrap or ' Sprouted oats.
fish meal.
Ration No. 5.
Dry mash Scratch ,'feed.
3 parts cornmeal. 2 parts crac1;:ed
1 part beef scrap. corn.
1 »art oats.
In deciding upon a ration a poultry
keeper should be, governed largelyby
the availability and cost of foodstuffs
in his locality. The common 'grains
do not differ exti•eniely in composi-
tion and food. value.
Uses for Salt.
Sprinkle a little salt in the skillet
Scratch feed. -
2 parts cracked
'a.ioo
1 part wheat, oats,
or barley, or
mixture of the
three;
feed.
constant supply.,
No. 2.
Scratch "feed.
Cracked corn.
Green feed.
Cabbage in con-
stant supply.
before placing the fish in it to fry and
it will not stick to the pan.
Make a little salt bag and rub the
griddle with it; pancakes will not
stick' and there will be' no smoke or
odor.
Calces may be prevented from burn-
ing by sprinlclmg. a little salt in the
bottom of the oven,
When grease or milk has been spill-
ed on ti hot stove the ;odor arising from
this natty be removed by sprinkling
with salt.
.Egg stains on silver can be removed
by rubbing with a little salt and a
damp Cloth.,
business on any Qntario farm, The
lambs are finished and marketed early
and the ewes are sheared during April.•
At that season the fleece is in first-,
class condition and willcommand a
good price in the wool market. The
wool helps to pay for the cost of feed.
And the manure is a rich fertilizer
that is worth all the straw and rough-
age used to make it.
I consider it costs to about two
cents a dayto feed a sheep, because I.
raise all the rations and roughage on
the farm. Under my system of rais-
ing sheep, I buy the ewes at the stock-
yard in July, and the same animals
are conditioned for market. and sold
the 'followiiil g March° or April.
Indications paint`to high prices for
early lambs this coming spring, and
ewe sheep will cost considerably more
than in 1916 arid 1917, but I believe;
the price of hothouse lambs will sell
in proportion to the cost of production.
My method of handling sheep should
appeal to the busy farmer who has.
limited pasture land- - and little waste
ground. It gives an incentive to raise
sheep because the system has many
features that must appeal to the busi-
DlPop:orn.
Delicious D1S��S 0�
.
This year because of the scarcity
of sugar we must use less for our
Christmas candies. Every pound of
maple -sugar; honey or molasses that
We use instead of white sugar means
more for food for the British and
French children. If we can, in addi-
tion, spread':the candy we make over
the surface of pop corn kernels, an
even' greater saving of sugar will re-
sult,
Pop corn, salted, buttered, ()remixed
with molasses, is a wholesome and un -
expensive confection. Pop corn cake.
may be molded in the form of sol-
diers, canton, dolls and other shapes.
Fancy boxes or =net bags -filled with
prepared corn will delight the little
folk. Combinations of dried fruits
and nuts may take the place of candy
in filling Christmas boxes.
The following are excellent recipes
Pop -Corn Balls
Mix 21/2 cups molasses and 1/2 cup
brown sugar, 1 tablespoon butter anti-
1
nd
1 tablespoon vinegar and boil until it
hardens when droppedinto cold water.
Have ready 5 quarts of pop corn, free
from any imperfectly popped grain.
Pour this mixture over the corn; niix
well. Dip the hands into cold water
and press the corn into balls.
Chocolate Pop -Corn Fudge
b
Cook together a pint of sugar, half
a pint' of milk, 2 squares of bitter
chocolate, 1 tablespoon butter, and a
saltspoon of salt, until the soft ball
stage is i eached, Then remove' from
fire; add a teaspoon of vanilla extract
with 11/ cups of coarsely chopped pop
corn. Stir until the mixture is creamy
but still soft; pour into greased pan,
and when it,' hardens sufficiently,
mark into squares..' •
Maple .POP—torn Squares
Boil together 2 lbs. brown sugar or
maple sugar, 1 pint new milk, and 1/4.
teaspoon cream of tartar. `y When',the•
syrup makes a "soft ball in told water,
add 2 tablespoons hotter; stir it gently
and remove from the' stove; add a•
teaspoon vanilla; set the pan in a ves-
sel of cold water and beat until it be-
gins to cool. Then pour into greased,
straight -sided pans, and strew thick
With pop corn, while still soft cut into
squares, but cut again in the same
lines when cold. Wrap the pieces in.
waxed paper.
Pop Corn Cake
One quart popped•cern, 1 cup suar,
1// cup' corn syrup, 4 cup water, 2
tablespoons molasses, 1 tablespoon
butter, '1 teaspoon salt. Pick over
the popped corn, discarding all hard
kernels, and finely chop the corn, or
put through meat grinder, using a
coarse knife. Put sugar, corn syrup
and water in saucepan, stir until 'it
boils, and cook to 270 degrees F., or
until candy cracks when tried in cold,
water; add molasses and butter, and
Cook -to 290 degrees F., or until it is
very hard when tried in cold water.
Add corn, stir until well mixed, re-
turn to fire a moment to' loosen it,
then pour on buttered slab or tray and
roll with rolling -pin as thin as pos-
sible. Cut in squares or break in
small pieces. -Molasses may be
omitted
, Maple Corn Balls
Three quarts popped corn, 1, cup,
maple syrup, 1/ cup sugar, 1 table-
spoon butter, 1/ teaspoon salt. Pop
corn and pick over, discarding kernels
that do not pop, and put in large
kettle. Melt butter in saucepan and
add syrup and sugar. Bring to the
boiling point, and let boil until mix-
ture
ill
w -become br rttl •hen tried .t r t ed in
cold water. Pour mixture gradually
while stirring constantly, over cern
which has been sprinkled with salt.
Shape into balls, using as little pres-
_sure as possible.
Pop Corn Fruit Cookies
Mix 1 cup each of fine -ground pop
corn, sugar, and fine-cut figs or other
dried fruit with till cup each of short-
ening and mills and a beaten egg.
Gradually ,add 1 cup each :of wheat
flour and cornmeal, into which 1 tea-
spoon salt, 1% teaspoons nutmeg and
4 teaspoons baking powder have been
sifted. Roll 1-3 inch •thick; cut out
and bake in a moderate oven.
Fruit Nut Caramels
1 cup flgs,.1 cup dates, 2 cups wal.
nuts. Wash and stone `the dates,
swash figs and remove steins, and put
with the nuts through food chopper.
Mixatogether- thoroughly and press
firmly ',; inch -thick into a small but-
tered pan.Cut in squares, or shape
in small balls and troll in icing sugar.
CUT OUT AND 'OLD ON DOTTED a E® ;L.1NE5 •
Pm
ib&
ga.a
4.6
,a
iPO4e i Q1,CJ
;FAArar , Got�rtva,r:oa '
,.� ••••:RNKri1NoAIA?5mA'7i-1N?s*u•I+amem+mScn;u
I' with I had a giant top,
A big iron Scheer 10 it,
And string as long as anything•,.
Ohy,llow I'd love to spirt it,
•
655eC1�J
GOOD ATB QUESTJON BOX
liy Joba. Li, l-itiher, M.A., lki•D.
Dr.. hitter will emitter all sigaesl' letters portalnlpg to 41eaitb. > it 70".
ccestiun Is el genera.` interest It will be aesuuered through 'these columos;
11 col, it will tie answered personally it stamped, adth-eesed envelope is err
closed, Dr. Tuber will net prescribe' for ladividual,.c• see o make. dtagaollr-
I ddresti jar. Johu 11, Huber, care oz` Wilson'1'ubllstiilg Co. 73 West. Adelaide
tL. 'lorauco. `
Consuniption----Death's direct door to Most- lard students ;_divines
1�
hilas
opliersphysicians, deep lovers zealots in religion. --Old Saying.
FROM THE SECONP ,;`,f'() TIE' TIIIII.D YEAR.
Three square meals and a little ex-self-directed
.envelope 1 will mail
tra for baby . as 1:gllows: U the information you desire,
Breakfast: 7' to ,8 o'clock: Oat
T• 8,,t in Tiib .rcrtlosisr'
meal hominy, cracked wheat (each „-:,•
, ,What d« you meal' by rest in tuber-
cooked'4 hours the da before the are
3.., y , 3
used) cutosrs?
served with milk and sugar° or.. ,
Butter and sugar,'
soft boiled egg,Answer--Such a.sufferer must rest.
A ,There is otherwise no hope' for 'his
hashed chicken. Staleb •eadard but-
? emaciated" b tty, an organism on• the
ter.. Bran biscuit and;butter. A i..
clink of mil Verge of bankruptcy. Here is, of
r k,
you
orange
course, a 'factor difficult of manage
At `10 am. the juice cf one
Jment especially among the poor (who
may be given,
Dinner: 12
o'clock. Strained soups
and broths, rare- beefsteak, rare roast
beef, poultry,fish. Baked.' potato,
P ,eas
P
string beans, .squash, mashed cauli-
flower,'mashed peas, strained stewed
tomatoes stewed carrots, P s mach, as-
paragus tips. Bread and butter. For
dessert; Plain rifle or plain bread pud-
ding, stewed prunes, baked or stewed
apple, junket, custard or cornstarch.
Supper•, 5;30 to 6 o'clock, Farina,
creani of wlieat, wheatena (each cook-
ed two hours) from 1 to; 3 tablespoons
All, served with milk and sugar or
butter and sugatr or butter and salt. A
drill: ofmilk. Stale bread and but-
ter, Twice -a week custard, corn-
starch o.rjunket may be given. Oc-
casionally malted milk or weak cocoa,
With three meals a child has a bet-
ter appetite, much better digestion and
thrives far better in consequence,
than those children -whose stomachs
are constantly working overtime. Yet
some especially delicate children can-
not do
annot.do without a luncheon at 3 or 3.30;
then a glass of milk and a. biscuit or
a cup of broth are right. Or a child
may at this time relish instead a
scraped raw apple or a pear; this ds
particularly judicious for constipat-
ed children. Children recovering from with sleep.Insomnia with fatigue
serious illness, will require, according >
to the `doctor's directions, more and over exertion, have predisposed.
fre-
quent feeding.
QUESTIONS AND ANSWERS.
M. W. S.
If you will send me a stamped and
furnish the majority of consumption
cases), many' of whom feel that they
must somehow work in order to main-
tain themselves and their own. Anal
yet there has to be rest, especially
when there is fever; and at least un-
til the sufferer has recuperated from
the prime, predisposition to this dis-
ease.., For the consumption germ
fattens on devitalized tissues.
The rest has got to be absolute if'.
the bodily temperature reaches 100
degrees by the clinical thermometer;
and the bed inexorably when the fever
has gone above this: The rest should
if possible, be outdoors—at least with
open windows. When the air is cold
warm headgear is to be worn; or the
woollen "helmet" which comes down
over the collar bone. And the foot-
wear must be at least as ample and as
comfortable as the headgear. Th)
body must be abundantly ' clothed;
there are sleeping bags mad', for such
patients. The idea 'of sleep is involved
in that of rest. Nowhere else should
nature's soft nurs - be so sedulously`
wooed, Insomnia is moot exhausting:'
in such a 'disease as this, when it is so.
necessary to conserve and build up.
the 'strength. Nor has anyrestora-
tive ever been invented to compare
many to tuberculosis. We strive to
induce sleep without medication if pos-
sible; man among other ways, be
induced by drinking of hot milk after
the patient has been tucked away for
the night.
How To Wrap Xmas Boxes.
Christmas packages are getting
more attention this year than they did
last.. Since gifts are to be more
practical and not ' of the decorative
type the outside of the package must
be decorative. For the last two or
three years people have used for wrap-
ping tissue paper of various colors,
generally' white; have tied a package
with :red, green or holly ribbon, and
have thought they had solved the prob-
lem. This year givers must consider
the individuality of every person to
whom a gift is sent. -
Again paper is scarce aril every
scrap to be found about the home
should be utilized. _ Almost every
household has stored away intheattic
w y ti t c
or storeroom rolls or parts of rof1
s of
wall paper. These pieces can be used
for wrapping the Christmas packages
to good advantage.
For the round flat package contain-
ing some soft fabric, yellow could be
used tied with black ribbon, 'or if nec-
essary one could purchase raffia in
various colors for a small amount,
much less than the cost of ribbon, and
when tying the bow a small bunch of
flowers, perhaps the best ones of a
spray which has been used on a hat,
could be slipped in the knot, The
paper may be a little hard to handle.
If` it is cut in shaped pieces use paste
to keep it in place.
A pretty bag for a young woman
would look well wrapped in paper of a
Dresden design tied with light blue er
green ribbon. For a man a plain
brown paper tied with red or green
raffia is very sensible, since a man
has no use for ruffles or furbelows of
any description. Bright green er yel-
low beads are fastened on the ends of
the raffia, Most men like red and
blue, and it would be a good idea to
'add a touch of color to the 'strings
where it `harmonizes with the wrap-
ping. With greenoared sealing wax
the package is complete for the male
friend or relative.
Sealing wax can be made decorative
in many ways. Green oared would be
the best for Christmas, and if one has
nothing else to seal it with use one
of the new coins, or a thimble, but
much. better would be a monogram.
Pendent bows beaded are especially
suitable for children,
For the package :fox little folk the.
shape ;should be disguised and it
should be wrapped securely, Often-
times their little eyes light upon
things which mothers think aro safely
hidden, and if the package is not safe-
ly wrapped the' surprise is spoiled for
Christmas morning, Little folk are
very wise and can often tell by the
Shape or a package what it contains.
Covered with soft green or gray tis-
sue paper and tied with bright green
or red ribbon or raffia, with two little
bells tied to the bow, an especially
attractive package may be arranged
for. the children,
Often szna'll Santa 'Clauses tied ,ori
the boxes for little folk make a:pleas-
ing' impression, even through the chit-
dren are curious to get: to, the inside..
With a round package. wrap the Crepe;
paper about it loosely, bring thepaper,
to the top to form a rosette kind tib
with ribbon and with a spray of:£low-
ers• or Holly in the centre.
Good Action inDraft Horses.
Size and power are of little value if
the draft horse has not enough action
to handle his big weight in an efficient
manner.
The action of the draft horse should
be bold, clean, and somewhat stylish.
The feet should be carried forward
and back in a straight line without
paddling, winging, or other irregul-
arities of gait. It is necessary that
the feet move straight and smooth in
order to get the best and greatest
stride with the least energy.
Knee action in a draft horse is not
•
important. A long
stride
which
covers considerable' ground is much
more important than high knee ac-
tion. Ability to cover ground is what
is wanted in the draft horse.
The walk is the important gait. It
should be true and snappy and have
a good length of stride. The action
of all four leg's should be strong, and
the movements of the knees and hocks
free, without indication of dragging
or stiffness.
Although the walla`. is more import-
ant from a working 'stat 4oint, it is
necessary to note an nrnial's action
in trotting because defects in action
are more perceptible when trotting
than when walking.
In trotting there should be a clean
folding of the knee and hock, the feet
being carried in a straight line. The ,
hocks should work close together, for
if they are carried too far apart it.
causes an unsightly bandy-legged ap-
pearance.
.
In many cases careful shoeing will
improve the gait of the draft horse
and tend to eliminate undesirable fea-
tures.
Every pen should be supplied with a
box of air -slaked lime and wood -ashes,
sulphur, charcoal and salt. The pigs
seem to know when to take such cor-
rectives and naturally crave them.
A good way to begin in the hog
business is to buy one or two sows,
that have already been mated to a'
good sire. You get results that way
sooner, although it . may cost a bit
more than to buy pigs and grow them
up to breeding age.
Now is the time to get ready for
early spring litters. Make the far
rowing pens now if new ones are need-
ed -'spring and the last day before
farrowing is not the time. Then some
cold makeshift inay have to be used,
anti a lot of pigs will be lost.
•
What Impertinence!
The Scotch express had just reached
the junction. .
"All here for Edinburgh?" incuirec
the giarcl.
All replied .in, the affirmative except,
one old woman, who kept silence,
After the train had started., he—win/eta!
the remarked, with a anile:
"l wa.s just goin' tolGlasga mewl,
but I wasna goin' to tell you inq uees i.
Y q s�
tive mon!"
,i
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4
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