HomeMy WebLinkAboutThe Exeter Advocate, 1919-8-28, Page 3pwm
B•-. Agronomist.
This Department Is for the use of our farm readers who want the advice
laf an expert on any question regarding soli, seed, crops, etc; if your question
is of sufficient general interest, it will be answered through this column tf
stamped and addressed envelope is enclosed with your letter, a complete
.answer will be mailed to you. Address Agronomist, care of Wilson Publishing.
Co., Ltd., 73 Adelaide St. W- Toronto.
The Milking Machine, 'y machine to meet their individual. re
The experimental stage of milltingj Alwayquirements.
with machines as passed, The scar- ,sten. wadi the cow's uddersmi and
moisten the teats before the milluing
city of good milers and the difficulties; begins. Then, if there is some •disore
in distributing work on the dairy farm E der with the teats or udder, such as
evenly throughout the *eitr has:gorget o2• inflammation, she evil] at-
prompted many dairy farmers to in -;tempt to kielc or Become uneasy,
vest .in milking machines, Reasonings stripie the fell milk stream isover
g � the rest by haimd, This gives an:
stubbornly along the lines that it` opportunity of becoming familiar with
•tweed cost mor to operate the ma- the cow's udder and knowing exactly
chines and do the necessary stripping./ its physical condition. It also trains`
many dairy farmers have blinded.' the heifers to stand for either hand or
theamisenecs to the year's accomplish -i n?echan;C11 milking. If any of the;
meets. I`t ..I<mh a xew minutes are cows have udder trouble milk them'
n
h
k
v
h
e
r
l
lost in pre firing the cows and follo.- by hand until they return to their`
ing-the iiachinve to get the strippings,. normal condition.
but what ,is that co -neared with the Keep the teat cups clean and ster-
tired hands end time spent in getting ilize thein after each milking, Never
the bulk of the milk, use them on a cow that is affected
The milking znaelline is not fool- with teat or udder trouble. If properly
proof. A lot or good meehanies are eared for the teat cups are not any
not sufficiently in sympathy with the. more frequent distributors of bacteria
ewe to nick: good milkers, Thou- than the milker's, hands, Naturally,
sands of gacd sunken are not good filthy, gernx-laden.teat cups w,i11 set up
enough mnech a,, acs to operate a milk infection in some form and the use of
ing machine successfully. The oper- unsterilized teat cups can have but
ator ifiaust be in sympathy with the one result finally, From careful ex -
caw so as tc, cuter to ]ler Mtge and amination <if milking machines on
dislikes and enees h of a mechanic to many dairy farms it is a wonder that
keep his maehne in condition to do 1 udder troubles are not more prevalent
good work. Ile must be both a cow: than they are.
man and a nerhanic to get the !)est 1 A few object to the milking machine
results with the mechanical milker.. because of hand -stripping to get the
As a rule, failure results from the fact last few streams of milk. But no num
that the operator is a better mechanic: can operate a milking machine sue -
than he is a cow man. The man who I eessfully unless he keeps le close per -
has milked the cows by hazel knows some touch with the cows he Is milk,
their pe uli:ariti.s .and cen. adjust the ing; An e:tperiensed man can operate
mitlhlnr to salt the ,iiiTerent was,' the milkiatg machine all day without
Each 4.'0w mutt be handled and milked: becoming fatigued. He can strip the
differently. If all of the cows ale, cow's without becoming tired, but put
treated alike time machine remote glee him to milking all clay and he will
its best result', but by ua' ie:standing soon seek other employment.
the eowand aa:ljmietine the machines' The milking machine will make
propen, any of the loaslin:a.' mintin+r, clean and Q.+ng:f try milk, and it Tari
nmae'elr•ee will do practic=al and prole- come to a time when many breeders
able wo 'k. : of dairy cattle and producer., of eerti-
Ccrr, fall; sired in !::n proper time' tied milk hese found it ne essary to
to let in using the an:..h.t,lisal milker use the machines or go out of busi-
is about the time the t'owarregain' noes. The pails, being airt''rht, admit.
normal condition after the iecehenin,, , no dust and :dirt, consequently there
period. 17uriz:er he later part of the, will l;e practterlly no sedleent in the
1^etatien period some of the cow: are, milk. The bacteria that enter the,
likely to hold no their nmill: often! milk must cone fromthe cow's teat:,
enough and ta' enoughlo cause them and from the contact of the milk with
to dry up earlier than they otherwi,•e the tubber tubing. In the mechanical
would. At the one; inning of the milk milker the milk travels through about
ing period the cows milk mare nearly twenty-four inches ref rubber tubing,(
alike. The further the cows advance ' evhieh can be kept clean and sanitary."
in the nictation period the more they The other rubber tubing is for air,'
differ in their peculiarities of milking, e aeuum . and pressure.
It is these peculiar traits that ale P Many dairy farmers have a well-
mach,sne operator must watch and en -learned reputation for being careless
deavor to adjust the machine so that, with their machinery. Such men are.
it will do its best work throughout surdi to have trouble with their milk-,"
the entire milking period, Iing machines, Dirt, rust, violent jar
Fitting the teat cups to the cow and ring, filthy teat cups and unsanitary'
keeping close watch to see that the i rubber tubes will soon tell on any l
teats and udder are in normal condi- make of milking machine and resnitI
tion are important points in operating! in unsatisfactory mei]}:. Manufacturers'
the milking machine. The cups should, are taking pains to put out good ma-, i
fit the teats so that they will get a! chines, and if properly eared for and;
straight and proper grip anti the pen; intelligently operated. they can be de-
sation of the machine should be reg- i tended on to last for years. Many a
luted to suit the individual cows in milking machine is condemned for de -
the herd. The operator should under- ` feats which it cle clops under the blind t
stand how to adjust the machine to!eye of an owner who does not know 1
give the proper length of squeeze and; how to use lit. He blames it because
length of release in order to make the', he does not know his machine and his
machine do -good work without discom-' cows. Usually he makes matters
fort to the cow. A short, quick pulse -1 worse when he tries to correct his
tion is not suitable for a cow with 1 failure to watch his cows' peculiarities
long teats that is a hard milker. On; by monkeying with the machine. t
1 the other hand, a long, slow pulsation! While these machines require but t
is not suitable for a cow Wath short slight attention, so far as ordinary
teats that give out' the milk easily. + work is concerned, they should be
The man who operates the machine, kept clean and have intelligent in -
should know his cowseand adjust the'spection at intervals.
$14 % INTERFSI
PAYABLE HALF YEARLY
allowed on money left with us foe
from three to ten years.
Write for Booklet.
The Great West Permanent
Llan Company.
Toronto Office 20 King St. West
Gcoti. Hardware is a Good Investment.
"I want an easy spring -lock, pres-
sed glass knobs, dull brass finish roses
and key -plates," I said.
The hardware merchant grinned,
"There you go again, asking for some-
thing you think we haven't bat —bet
you ear='t catch int this time!" And
with a. triumphant air, he Iifted down
the things I wanted. "We're beginning
to earry a better line of bu«Hers,'
hardware. Farmers will learn that
it's economy to buy it, if -some ono will
tell them how much better it is than
the-ordinary cheap stuffe" he explain-
ed.
That last reruark set nee thirkirg.
When I bought my farm 1: found the
buildings made of pretty good mat
terials—except for the hardware.
Natural enough, of eon.rse, for how
could the farmer owner learn about
good hardware unleas some one ;were
to tell hint? So, 111 tell our readers
a little about good hardware, mut why
I always use it,
An easy spring -lock has an.extra
spring to the latch; it ia--eo adjusted
that a very slight push will make the
door close properly. You know, or your
wife knows, how hard it is to keep
tho kitchen deer shut, heeause it won't
eateh unless you slam it or turn the
knob, And how annoying. this is! You
een't expect anything better with an
ordinary lock; and yet an easy spring-!
lock will cost only a `few cents mare.
You know, too, how soon rust begins
to spoil the looks of your front door
hardware and stain the paint,. To
prevent this we architects always'.
specify that all outdoor hardware
must be of bronze metal instead af.
iron. Sometimes a *dishonest con-
tractor will try to put in plated iron.
Therefore, I carry a little magnet
with me when I'm inspecting hard-
ware; bronze metal won't stick to the
magnet, but plated iron will.
I have a brass knocker on my front
door; it gives a touch of refinement,'
betides being eery practical. I prefer
it to a door -bell; it rimer gets out of
order.
Inside the house iron hardware wilt
answer, with such finish plating as
you choose, The various hardware,
coinpauies here hundreds of different,
finishes. For white or mahogany -
stained woodwork, I prefer dull brass
plating; on oak or other natural finish-
es I generally use a dead black, a dull
copper or dull brass. In a bathroom,
a nickel -plated firish matches the
plumbing fixtures.
Always steer clear of wooden door-
knobs; they become shabby so ve; y
soon. In the better rooms' of my
house I use pressed -glass knobs; they
outlast any other sort (except under
rough use), and add more to the looks
of the home than almost any other
thing. If you don't want glass, then
use metal knobs.
The smaller pieces of hardware are
mportent, too, Cheap east -iron sash-
loclts that snap at the slightest strain.,
drawer pulls that will hold only the
tips of your fingers, clothes hanks that
rust damp clothing-theso are things
00 often seen. In my home the sash -
cake, are strong and heavy; the
drawer pulls are solid brass, of the
drop -handle type, so one can get a
good, firm grip in case the drawer
sticks;the clothes hooks in the bath-
room are white enamel. Most of these
hings could not be bought in my
own, so I went to the local hardware
dealer and asked him to send out to
mne the next traveling :talesman that
came around. This salesman had some
nice pieces of sample hardware with
im, and I ictures of the things he
didn't bring. He went over my house -
plans with me, and together we picked
out the proper hardware; through my
local dealer, he quoted a lump sum.
I find it a very good way ; you'll find
it so, too.—W. D. B.
Curing Meat.
In the making of good meat on the
farm, curing is of the utmost import-
ance.
Many farmers make the mistake of
allowing meat to remain in the brine
too long—to `"take too much salt." For
hams a good rule is to allow a day
and a half .for each pound of. meat; for
instauce, eighteen days for a 12 -pound
ham. This ;is for ordinary" 'winter
weather where the meat ins protected
from freezing. If the weather is
especially severe, or if the meat
freezes, a longer time should be allow-
ed. However, meat should not be
allowed to freeze, provided it is pos-
sible to prevent it. In the "dry salt"
method it is a good plan to pack the
meat in a box and to repack at least
once during the curing period. . In
repacking, the meat,that was on :top
should be placed near tL- bottom, so
a"s to insure an even distribution of
salt.. Bacon or side meat that is to be
used before summer should not be left
in salt more than a week or ten days.
Where bacon is to be carried into hot
weather, two weeks'' time is an
thrust
Far r.' er'a
Binder
Eek gine
a�
Lightest Motor
in Wordd,220 lbs. _�..
Making Farming a Reap Pleasure.
Also 2 & 6 lh.p..Poitybie Engine` and
Centrifugal Pumpin Unit. None better.
All on shotr in the Grand Stand i3tiild-
ing, Toronto Exhibition S'ree Merit -
time at our Exhibit. Dont fail to call.
Q'F3N ttOd7! &s ENGINE: 7r kiOst., STEL.
�2 S'a:te St.
Torouto
age period. Sides should be split in
two, having a thick or heavy, and a
thin or light bacon. The "heavies"
should be used or sold first, or a better
plan is to render these into lard or
to use a part in adding fat to the soul
sage.
Smoking has much to do with the
flavor of country -cured meat, and
especially hams. In smoking, almost
any kind of hard wood can be used.
Hickory and apple tree wood are
among the best. The smoking from
a smoldering fire should be keptup for
a few hours each day for two or three
weeks, the object being to allow the
meat to take smoke gradually- rather
than to hasten the process, All meat
should be hung sone distance above:
the fire, and bacon should be near the.
roof of the smokehouse.,; Smoking
should. not be done on damp, "muggy"
days or'in rainy. weather. -
After tile, hams have been smoked
suffciently, wrap them in old news-
papers and place in flour sacks, then
hang up in a dark place. In sacking
it ,is a good plan to first dip each piece
of meat in boiling hot water, then rub
or wipe dry. Next cover the surface
with black pepper. - A little borax may
also be added, rubbing it' in wi(:h the
pepper. Mold does not ihjuies�hams;'
in fact, a fair coat of mold ,is regarded
by many as a hallmark of a good old
ham. Bacon may be treated much as.
are hams, but is: hard to.keep from.
getting •strong if kept too; long. - ,Per
sonally, we have never sacked or
wrapped bacon, but prefer to leave it
just as it `comes from' the smoke.
Bacon isbestused before the end of
the first summer after being made,
but a ham does not attain its rbast
flavor under one year.
h
Add a little lemon juice to the
water you cook a tough fowl in.
t►•
Never- sugar- stewed- fruit until it
has been.removed from the stbve.
The flavor of the fruit will be better
and it will not require as much sugar.
Wash leather furniture very gently
with warn water in which there is a
little vinegar, wipe with' a dry cloth
and then restore the polish by mixing
the whites of two eggs and a little
turpentine, which is applied with a
flannel.
THE CHEERFUL . CHERUB
-, ,,.,r--. ..mss a
• etre not ror publi '
opinion
Sc pa-li r" r ,is t ne
or ' cixsgra:ce ,
But I pr -a -y ah I'll
a:a.'yse able
To, 'loo], 11
L L' S't'b.rS
iIz tke? M z_Ce
T . 1' CA.N"t ..
Dr. Huber wilt answer all sighed lettere pertaining to Health, it your
fuestion,,-tis of general interest it will be answered through these columns;
not, it will be .answered personally if stamped, addressed envelope Is en'
closed, Dr. Huber will not prescribe for (ndividual eases or make diagnosis.
Address Dr. John B. Huber, M.D., care of 'Wilson Publishing Co., 73 Adeiatd+
Et. West. Toronto
What To Do For Pleurisy. f
Here is clearly a disease for which
the doctor must be called. Until he
comes, however, much can be done."
To relieve the acute pains we give,
ten giain doses of Dover's powder or
half grain doses of codeine And we
strap the clic; t where the pain is;
we take stnnbs of zinc adhesive plas-I
ter three incites wide and long enough
to go half way round the chest. We
lay the first of these, beginning wdth.
the spin;, proceding thence along the/
free border of the ribs of the affeetedl
side. We hold the strips tight at the
back, and when the patient has fully!
exhaled (breathed out), and before he
starts in on another breath, wee
rapidly and tightly bring around the l
strip under the armpit to the middle;
line in front. We start a secondstrip,
in the same way with the spine, plat -t
ing it so that it half covers the frsti
strip; and then as rapidly as we can,:
between one expiration and the next;
inspiration, we bring the strip also'
to the front. A third strip the seine"
way, bringing it forward the same as;
the others, over the breastplate and, i
if need be, a fourth trip above that,,
always overlapping the previous strip
Half tvay. The patient must go to beds
and he must have a purge (one ounce•
of epsorn salts in a tumbler of cold;
water.) A very simple diet is neces-
sary.
If the trouble continues beyond
several days, there is probably fluids
forming. The doctor then either
prescribes medicines to absorb the
fluid, or be taps the chest by means
of a hollow needle and an :aspirating
(suction) apparatus. Previous to this.
operation he uses an• exploring needle
so as to -locate the place where it is
best to tap, Meanwhile he orders a
dry, salt -free diet.
But supposing the exploring needle
brings out pus; then the trouble is
certainly empyema, In a few sucai
cases, where the pus ,is very smell in
amount, it may became absorbed; in
mast cases, an operation. under an
anaesthetic is necessary, by v;hieh a
portion of the patient rib Is "removed
and the patient's chest is drained of
its abscess,
Questions and Answers.
Wildly send instructions fcr the
cure of ringwarnm. Is it infectious?
Should a child affected with it attend
school?
Answer—this is a contagious skin.
disease due to a vegetable parasite
having the magnificent name of 11fi..
crosporon furfur, The best treatment
is to ru3i zit. fresh tincture of iodine
by means of a cotton -tipped match.
Some school doctors would keep the
child away from school. I would not
if the ringworms are thoroughly
treatedas above, There may have to
be several applications a few days
apart. At the conclusion of the treat-
ment there must be vigorous cleansing
with tincture of green soap and hot
water. Every other chile] should have
its own towel and drinking cup,
SAVING GARDEN ENDS
We are at the high tide of the kit-
chen garden's abundance, and it re-
quires cons":.ientious planning and.
much industry to avoid waste. The
last word surely seems to have been
said in regard. to canned garden pro-
ducts, but enthusiasm should not wain
now that the stress and strain of wa
summers is over. Can small beets
and carrots in as great abundance as
time and patience ;ill allow. These
"midgets" are a different proposition
from the same ones full grown, Pick
your string beans religiously and they
will continue to appear until frost.
Car„ or put down in sa1t. Save all the
tomatoes you have cans for—both
whole, and strained and flavored for
soup. rust before frost, collect all
sorts of delectable soup vegetables
sueli as carrots, string beans and slava
orelima beans, small summer squashes,
a cabbage or two, potatoes, sweet pep-
pers, corn, celery stalks. Wash, pare,
run through the meat chopper and
conk in a tomato foundation until all
are tender.. Add parsley, bay leaf,
salt, pepper and sugar to taste, pack
in sterilized jars boiling hot and seal.
I have never lost a jar of this delicious
combination soup .canned by the open
kettle method. If you prefer to feel
doubly 'sure, take the additional pre-
caution of an hour's extra sterilization
by cold pack. Put the mixture into
the jars boiling hot, just the same.
Before frost time, dig a trench in
the garden and sink boxes of carrots,
beets and turnips packed (dry) in ex-
celsior. Cover with earth, then with
leaves and when you take out the
boxes gin the spring you will find the
vegetables crisp and fresh. I have
vivid remembrance of the prices paid
for carrots andturnips during the last
two springs, and shall see to it that I
conserve plenty of these homely-vege-i
tables for late use or sale. Carrots,'
parsnips, and salsify may also be'
packed in small boxes, Taft outside to
freeze, and brought in, a box at a time
to thaw- and usd.
When harvesting potatoes—or buy-,
ing them—store many of the small
ones, which are much cheaper. Serve
these +baked=helping by the big'
spoonful. Let some of your beans
sieves, string and horticultural, ripen
and dry. Early apples are abundant,
and how perishable, but they should'
not be allowed to rot and spoil! Can'
then for use next spring before the
spring berities come. ` Pare,_ cut in
eighths' and pack in jai's, fill up with
syrup and can by the cold -pack meth
od; or make into app sauce and can.
Autumn windfalls also may be saved
in thesame way.
Bake big kettlefuls of cooking pears
In the oven until rich and delicious,
and put them into jars and can.
Wild. -grapes are greatly preferable
to "tame" ones, for jellies, - jam or
spieed grape. Cooking with a little
water'. to start steam—mashing as
they cook—until seeds are separated.
Rub all through a sieve, add three- -
fourths measure of sugar, boil about
fifteen minutesor until as thick as
Wished, can. If wild grapes are
abundant, use some for grape juice.
A. good rule is as follows stem and
mash sx pounds of ,grapes 'and boil
until -soft in :one quart of water;
strain and stand over night. Next
morning strain again through three
thicknesses on strainer' cloth, add one
pint of sugar, let boil up, and seal
"or can._ Store as any green tomatoes.
Green grapes may be halved, stoned,
cooked for about thirty -flue minutes
I with o
tablespoonfuls of eir weightrate f auger,
to startf g steam. P r rex m.
They make an ineomparablc jam to,
use with meats. ""Pox" grapes mG lie'
a nice jelly; and the wild "beach plum"
is delicious made into both jelly and
jam. Wild blackberries and dewber-
ries ries make fine jelly and jam, with a
'spicy "tang" and flavor all their own;
' and huckleberries, canned, make as
s nice pies and puddings in winter as
when freshly picked.. A very favorite
pudding in my own family is made by
alternating layers of hot Banned
I huekle, or blackberries with slices of
bread in a large deep bawl—using
lots of juice—and letting it stand over
night or a few hours. Tdp out as a
mold and serve with whipped cream.
Store as many green tomatoes,
Iwra-pped in tissue paper and packed
lin shallow boxes—as possible, to ripen
and use through the late fall, Avail
1 yourself of Government bulletins on
{ the subjects of various economies,
cookery, meat buying, canning and
drying of vegetables, fra,ts and ber-
ries. It is a good thing we .are follow-
ing
the example .of our grandmothers
who dried apples, peaches, pumpkin,'
corn, with great success. Corn shoitid,
be cooked, cut from the cob and spread.
on cotton cloth over clean boards,
platters, or drying trays and set in
the: sun; while drying, turn or stir
well. This dried corn makes the most
delicious succotash, combined with
baking -or other beans.
Apples are sliced, spread, turned,
and dried similarly, alse peaches and
housekeepers are experimenting in
this direction in many ways. A friend
tells me of her success in drying
strawberries, which she has verified
by soaking and stewing a few of the
berries, the result being a, delicious
sauce. Other products which are
dried successfully are potatoes, car-
rots, onions, Swiss chard, riazbarb,
spinach, and so forth. When.perfectly
dried, pack.in tins, paper or cloth bags,
or glass jars. Always dry quantities `
of sage, parsley, mint and celery -
leaves for use as seasoning through'
the winter. Rub through the hands
to pulverize aad keep in baking -
powder or coffee tins. -
If one wishes to go into the drying
process more scientifically and exten-
sively, there are various drying out-
fits advertised as roost successful. A
home-made dryer nay be made by
tacking wire netting onto the bottom
of a two-inch high oblong frame of
any desired size.—F. T. E. -
FROM THIS TOWN
TO THE'
TORONTO EXHIBITION
BY MOTOR
Tho A B C Automobile Road Guide
of 90 pages., 75 Sectional Maps, Key
Map, Legend and complete Index.
All Roads clearly shown.
Improved County Roads in heavy
Red .Lines.
If your dealer can't supply you we
will mail one direct for 41.00.
AUTO GUIDE COMPANY
.82 King St. East Toronto
A successful farmer who has had
years of practical experience with live
stock considers that he has received
the largest and easiest income from
sheep. Ile gives seven reasons why;
1. It aloes not take enueh'pmoney to
invest in sheep. A, ram suitable for
afarreflck vanboughto
o ca be four filen
$30 to $60, and grade breeding ewes
for $10 and up, depending upon qual-
ity,
2. Sheep do pot need expensive shel-
ter, They will stand any amount of
cold, but must be kept dry. A abed
with a floor that can be kept dry wil'
do for most flocks,
2. In summer, when the owner is
busiest, sheep require practically rte
care at all.
4. The .and upon which sheep graze
is gradually enriched, the ground be-
ing very evenly covered with the drop-
pings. Sheep have the golden hoof.
indeed.
5. Those who have wild pasture and
pieces of land with weeds and brush
will find sheep very effective in dear-
ing the land as far as noxious weeds
and small brush are concerned.
6. The price of wool and mutton is
high enough so that i. profit is really
possible.
7. The demand for wool and muttom
is increasing, and promisee to inerease
i
for a long time, insuring good I rices
for years to come.
The perfect gentleman is the mar,
who has the highest regard for the
rights and feelings of others.
In five months an acre of good
pasture furnishes feed equivalent to
a ton and a half of hay, and at less
cost.
A soothing application for burns
should be in every kitchen, Here 42
@ a good one—mix the white of an egg
with either alive or castor oil. It is
very healing.
Dogs are good friends and quite a
bit of pleasure to their owners. Nal
long ago we counted seven mongrel
curs on one farm. If their owner gate
seven times as much pleasure as the
owner of one, he must be happy.
](7E have numerous
inquiries from
prospective purchasers
for
Western Farm Lands
Send full particulars of
your land to
UNION TRUST COMPANY
LIMITED
Winnipeg, Mo..
Write far Free fa iicfita
Ontario Fertilizers.
• Limited
Toronto
At t e Exhibition this ear
lie Sure Vea_r
SEE THESE TWO WONDERFUL NEW INVENTIONS:
1. 'The "Ultima" that plays AI.I. 2. The ALL- OVAL. TONE
records •with the, exact WEIGHT. *3:r a t emer47i-bunt 1.ii;.e, a violin
proper D.IAPIIR.1.GM and correct
NEEDLE. Nothing to take oft— tvhioh eltnunates mottklic h ,rs i-
nothin,g to put on. A .simple ,twist Hess. LET'S"OUi3 r'AI:t. BE THE
of the wrist adjusts it instantly to ,iUDG.1ii.
all records.
Tho Brunswick Exhibit is at the South West entrance of the
Process. Building. Free Recitals IDaily.
THE MUSICAL MERCHANDISE ME=RCHANDISE SALES COMPANY
819 YONGE STREET