Loading...
HomeMy WebLinkAboutThe Exeter Advocate, 1919-9-25, Page 6By Agronomist. This; Department is for, the use of our farm readers who want the advice ffic ice u in of an expert on any question re0ardin soil, seed, crops, etc. if your quer le Of sufficient and addressed e t general interest, it wilt be answered through this column, stampedp 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. Keep the }rustlers those that Save Seed -Corn. r ar range early and go to'roost with full crops. The higbregg-••yield hens usually molt late. When' weeding out' flocks a goo place to begin is with the are not thrifty and active. often are better working; members of the feathered family than those that are physically weak allt Time to " the time, farm or in the neighborhood, it can They have a fine value, but cannot be Drinking fountains that cannot be each end of an egg ,and blow out the contents. Then have a dreggist put some°"stronger" ammonia in the shell and aeal up the finds, When the hen re pecks the egg the gas is enough to convince her that eggs are uncertain things. It works all right. Tr;~ it. Spots of filth on two co: three eggs cost me the custom of one of my best"' hens that fleet 1 kept Joy .nest boxes as neatit d families, Then I turned. over a new Old hens as I did theeage' of my canary bird. I never take a spotted egg to market, It took nie some time to get back my old customer, but I did at last, and etill have her. Those who can should go into the' be used to run the silage cutter. fields and select seed -corn as soon as1 Topics in Seaeon, the corn is fully matured and the ` , e eggster full of hot �vatr :and then pour in kernels aro well dented. This gives The strawberry bed still needs a nrn to like it, and it makes and a chance to select the early maturing' cultivating, Keep busy until the flesh rapidly- the shot. Shake thevvessel briskly so ears from stalks showing vigor and ground freezes, Light frosts do not Keep all hens as long as they are that the shot will serape along the profitable. This calls for close at- bottom and sides of the fountains. growth. Goad average representative; to.int- ention and the study of ,each Iran- This will remove the gingand make ears of the variety, showing uniformly 1 Dig potatoes on a dry: day, well filled butts acid tips, should be` As soon as the kernels have fairly, vidual hen, but it is stark "that pays, the vessels clean, chosen- Ears high up on the stalk' hardened it will do to cut corn for The man who turns off every her_ that To keep dirt and litter from being should not be selected, because tee,' grain andtfodd+rhite=�rtsbs, plow the' age of two years is pretty scratched into the drinking vessel, . - ,.caches the y g sure to. sacrifice some of his best stone crocks or galvanized iron pails take longer to mature, 1 Select at least 100 ears for every, mtested soil deeply before October 1, layers, may be kept on a stand. The fowls acre to be planted next year and the and while plowing turn the poultry To secure best prices, stock shipped will jump up and take their drink year following.This will or hogs into the field to tiastroy the to market should be well -aliened "so when thirsty. This stand should be give a ; chance for reselecting the best in the g :that the breast bone does not stick about two feet from ea ground and ' „rubs, # spring. There should be two good ; Lay as e pp stalks in the hill from which a seed, v.hen you are picking, and do not put;' should be yellow; the carcass well ear ,is taken, them in with the first -grade fruit. Thel dressed ueleli r cleanlyfreed, and pin-.fe not Select ears nearl;� as large at the:; slightest bruise will shorten thee • as skeeping qualities. erg, and the legs and°feet clean. otf uniform kernels and with not more Try- entrusting certain branches oft Lice are easily gotten rid of, Three markets should be: placed several. ayears ago I purchased a five gallon hundred feet on either side of the than sixteen or eighteen rows of the Earn; money' -handling to the young market place, so that people passing kernels to the ear, folks. Say, one has the marketing of can of heavy auto oil and mixed it bywill be on the lookout. Otherwise, Select ears with kernels that fill all the eggs, another buying the grain 1 thin enough so that I could spread it they still pass b before seeingthe the space on. the cab and are about feed for the stock, and still another like paint, and gave the roosts a good market place, Word the sign t the t the buying c£ groceries for the house-! coating. I repeated the operation „„ the #cap. Ears which hang down pshould hat.There is no better way of de -1 every spring and fall, and am now Apples to sell just ahead, be chosen because they shed water, ''eloping good business qualities. t unable to find a louse or the eigns of The shank should be of medium length As soon as our beans are fairly` any, ripe we pull them, stack them around The egg -eating habit can be cured. and diameter,Al' method is to break small holes in Get the ears dried out as soon as stakes driven into the ground, leave' y possible after husking. Hard frosts them till dry, then pound them out in kill the germs in corn that contains a I a big barrel or tub. If there are not lot of moistures. The ears should be enough to pay for getting out the taken inside as soon as husked ands fanning -mill, they can be cleaned well kept away from any rain and frost by pouring them from one dish to' until dried, but should not be dried' another when a strong wind is blow- Twenty-five per eent, of. -:the apples eider. Add enough water to the peel - quickly close to a stove. Free vincula Ing grown in our orchards never reach our ed and sliced apples to make a thin Con of air is always necessary to dry, 1Chen one-quarter of the kernels of' tables, In other words, an apple in apple sauce, and let this cook very corn quickly and well. This can be buckwheat are fairly well hardened,; four is wasted. These waste appiles slowly, or simmer, over a low fire for had by hanging the ears with twine, get out the harvesting a toils. The rest' can be used for apple syrup, apple three or four hours. Brown sugar can or by the husks, or by placing the will ripen, and the crop will thus be butter, vinegar, etc; it is merely a be used, being Added when the cooking fed exclusively', Another good grain reached on. the inside can be cleaned. is barley. At first the hens may not with scalding pater and a big handful take kindly to barley, but they 'soon of shot. Fill the fountain about guar-: ide th a les that fail off out like the keel of a boat; the skin the top slatted. Selling to .Autonobilists. Signs to attract buyers to roadside Woodworking has been made easier by the invention of an electric hand saw. Making Every Apple Work to the Limit ears on specialty* made seed -corn out of the way of frost. matter of making every apple work, racks. The better the grade of apples the Harvesting Soybeans. better the product. Windfalls can be Weil -Packed Silage Keeps Best. Where sown merely for hay, soy- used. If partly decayed, cut out the Distributing silage in the silo is beans should be cut after the pods decayed spots. Remove dirt by wash - frequently neglected. Unless tho' blower has a distributor attachment there is a tendency for the cut corn to fall in one place in the silo; the finer and lighter portions of the stalks are frequently blown to the outside, and the heavier parts, ears and butts of stalks, are deposited in the centre, thus causing an unevendistribution of grain and stalk and a consequent uneven quality of silage. Uneven dis- tribution is frequently the cause of soft places and air pockets, which later result in spoiled silage. When the lighter portions are blown to the outside they do not pack well and the silage spoils near the wall. Such spoilage is often attributed to the silo. Packing the silage is equally as im- portant as even distribution. Good silage can be had only by unifprm packing and uniform distribution of the corn. The entire surface, especi- aIly the outer edge, should be packed firmly. The large cutter with the corres- ponding large capacity frequently saves money in filling the silo, but it may result in a waste of the storage capacity of the silo, for if the silo is filled rapidly the corn has little time to settle. Slow filling allows the corn to settle as it is stored, with the result that more corn can be placed in a given space. To overcome this disadvantage of rapid filling woven wire may be extended above the top of the silo, thus increasing its cap- acity until the silage can settle. Pa- tent roofs are made which serve the same purpose. Corn cut at the proper stage should require no additional water. When the crop has become too dry, water may be run into the blower of the cutter. Where there is a tractor on the is two-thirds done, The sugar which settles at the bottom of a barrel of molasses is excellent for this purpose. A pound a gallon is usually sufficient, but this --amount is a matter of taste,. are formed and have grown consider- ing. For elder, apple syrup or vine- as is also the amount of cinnamon,1 ably, but before they have matured., gar, run the fruit through a cider -mill allspice and claves to be added when and extract the juice. cooking is done. Apple Syrup—To make one gallon Apple Butter with Grape Juice ---If of apple syrup, stir into seven gallons a grape flavor is desired in apple but - of apple cider Ave ounces of powdered ter, add to each gallonof peeled and calcium carbonate (carbonatasf-lime), sliced apples, cooked into sauce and which is a low-priced chemical, read- strained, one pint of grape juice, one ily obtainable from a drug store. Heat cupful of brown sugar, and one-fourth teaspoonful of salt. Cook slowly and stir often for -two hours, or until of the desired thickness; then stir in one teaspoonful of cinnamon. Pack the hot butter into hot containers and sterilize. Apple Butter with Lemons—Slice four :emons,.cover with water and let stand over night. Next morning put a variable appetite, a coated tongue, them into a preserving kettle with a bad taste in the mouth. Soon after eight pounds of apples, pared, cored eating he has, under the breastplate, and sliced. Cook for one hour and distress, tenderness, often real pain add three pounds of sugar. Cook slow and a feeling of fullness. Sometimes ly and stir frequently for one and 0110- there is nausea. There is belching half hours longer, or until of proper of gas and perhaps also of a. bitter thickness. Pack hot into sterilized fluid, From a few minutes to per - containers and sterilize, or cover with haps two hours after eating, there is paraCidffiner. Vinegar—Place the vomiting; or he brings this on to re - sweet lieve pain. cider as it comes from the press into In chronic alcoholic gastritis, the barrels, which should not be • filled nausea, retching and vomiting are more than three-fourths full. The after breakfast, The abdomen is often bung of each barrel should be left out distended, especially after meals, with and a loose stopper of cotton -batting the bag constipation or diarrhoea; and there inserted into the hole. Place the bar is distress, pain, on their sides to expose a large surface of the cider to the air. This is quite essential to rapid - vinegar formation. A few days after the cider is put into the barrels, the• characteristic frothing appears;at the bung -hole. To use a common expression, ' it is "be- ginning to work.” This indicates that the first step in the vinegar making process has" begun. To help things along add. one cake of compressed yeast, stirred up in a little cooled, boiled water, to .:each five gallons .of sweet cider. Keep the cider at a tem- perature of from 65. deg.: to. 80 deg. F. If yeast is added and. the proper tem- perature is maintained, the 'ferm'enta- tion should be completed in from six weeks to three months. As soon as the fermentation is corn-' pleted,,- draw off the clear liquid, be- ing very careful not to disturb the sediment in `the barrel. Wash the' barrel badroughty' ,slid replace the liquid: ' This done, we are now ready,to in- troduce' the acetic -acid germs 'which change ,the." -liquid. to "vinegar, This ' can be 'done by adding from two to four' quarts of good cider vinegar con- taining more or less "mother"' for each barrel; but,a serious objection to this method is ` that sometimes one introduces` with the "mother". foreign organisms which :may prove detri'-. meintal to .the vinegar. ' For most satisfactory results use a pure eulture of acetic -acid' germs : and • hold , the vinegar at a 'temperature of from 65 deg. to 75' deg. F. Under these condi- tions saleable vinegar can' be obtained in three to six months in place: of two to' three years, ,as' •is often the T case: The pure cultures can be -obtained from the bacteriologist at your"Prov- incial -Experimental Farm, or from, commercial supply houscs. • When .the vinegar becomes sour' enough, 'fill the, barrels as. full aspos- sible :and cork tightly. In this way, contact of the air with Apple Butter without Cider—Good, the • vinegar.. is• cut_ ori and the acetic- apple gutter can be. made.. without' acid germs `soa..z 'cease working. If the plants are left until: the pods are mature the leaves will shed badly, and, the stems will become too hard and woody for the best quality of hay. Air ordinary mowing machine with a side delivery attachment or self - rake reaper, or any ordinary mowing - machine the cider and allow it to bail for a few without any attachments, can mimics.s. As the aider will foam ben used. Cure age vines in the swath slightly, it is necessary to use a vee- and windrow as much as possible, finishing up in the cock. Great care sel at least one-third larger than the should be used so that the vines will volume of cider. After boiling pour be exposed to direct sunlight as little the cider into glass preserving jars as possible after they have thoroughly) and let the liquid settle until perfectly wilted in the swath. Otherwise, many' clear. This will take several hours, of the leaves will shed. Handling should be done, if possible, when the vines are slightly damp. When soybeans are to be cut for seed as well as for hay, they should or overnight. When there is a dis- tinct sediment at the bottom, pour off the clear portion into a preserving kettle, being careful not to pour off any of the sediment. Fill the kettle be cut after the pods are ripe but be only one-third full. Add to the clear fore they have dried sufficiently for liquid a level teaspoonful of carbon- the beans to -pop out. The vines should ate of lime and stir thoroughly. Boil be cured as already mentioned, reduc- the liquid rapidly. If you have a candy Ing the handling to the minimum •so thermometer, let the liquid boil until that there will be but little, if any, it reaches .220 degrees F. If you have shattering of the beans. After the hay has been thoroughly dried the beans may be threshed out with an ordinary threshing machine, or with 'a husker and shredder. Usually it will be necessary to reduce the speed so that there will not be any splitting of the beans. After threshing, the beans should be spread out evenly in a dry place where a free circulation of air takes place. Soybean vines have a high feeding value. Judging from the composition this hay is as rich or richer than al- falfa hay. There is no question but the stock will relish it as well as any other hay produced on the farm, if cut at the stage of development indi- cated. The number of daughters a bull has in the advanced registry is not suffic- ient measure of his value as a 'breeder. Neither can his value be measured by a few high producing daughters.'High average production in all his daugh- ters is the final measure, and that can not be determined,.by using the bull two or three years. Four years are needed to measure the value of any Early fall is the time to start a flock of sheep. Get some good grade ewes and a purebred ram, or some bred ewes.- A beginner should grew into the business; eight or ten ewes are enough to start with. Flush ewes before breeding by giving them green food such as alfalfa pasture. This ° stimulates the. sexual capacity and is favorable to .a higher percentage of bull. twins. THE CHEERFUL . C ER.UB iha pessimists sprezd, gloom 'about They always hold start' dreary views-- They shovkl be quarantined 1 t arik .So other Folks wort ea,tc t heir. blues. �.�c lana Storing Grain Bags. On theenajority of farms it is very hard to keep sacks or grain bags free from the ravages pf mice and rats. Several years ago they could be bought for about one-third the -present prices. Hence it pays to guard them. A very - good way is to secure a can. similar to the tin cracker cans, which can be secured at grocery stores. .A: can should be eighteen or twenty-four inches in diameter and three or four feet high. Put in your seeks, put on the lid. •Mice and rats will not gnaw through, and your problem is solved. Fish will not be greasy or sodden if the fat in which it is fried is almost boiling hot when the ''fish is, put in. Beistle brushes may be :itept in the best order by- Washing in lukewarm soapsuds to which a. little ammonia has Llai added. no such thermometer, boil the liquid until only about one-seventh of the original volume is left, or until a small portion when cooled rapidly and poured from a spoon is about as thick as maple syrup. When the syrup has reached this point, pour it off into the glass jars and let it cool very slowly. When the syrup has` cooled to room temperature there will be a white sediment. When the settling is com- pleted, carefully pour off the clear portion of the syrup into a kettle, heat nearly to boiling, and pour hot into sterilized fruit jars, which should be at once sealed as in preserving. This syrup can be used for puddings, cakes, brown bread, candies, etc. Cider -Apple Butter—Peeled and sliced apples may be cooked in the boiled cider to make the butter in one operation, or they may be made first into apple sauce,.which is then cooked in the boiled eider. With apples of coarse texture the -latter method is no doubt . preferable; but both•make equally good butter. Cooking should be continued until the eider and ',apples, do not separate, and the'vbt'itter, when cold, will be as thickens god -apple sauce. The thick- ness is determined° at frequent inter- vals by cooling small portions. It usually takes.' about . equal quantities of sweet cider. and peeled and sliced apples to make butter of the right consistency. Two of the essentiais'of making good apple butter are long, slow cooking (four to six hours) and constant stirring. - If sugar' is used, it should be added after the cooking of cider and apples is two-thirds done. ' About a pound of either white or brown sugar is the; usual _amount to each gallon of apple butter, but more,or less (or'not any) may be•used, to suit the taste. Apple butter -is spiced according eo taste, a half teaspoonful each of ground cinnamon, cloves and allspice being used for each gallon. These are stirred into it when the cooking is finished. While still boiling hot, apple butter should be packed into hot . sterilized glasses, ",glass jars,: or, hermetically sealed stone jars✓ with tightly fitting covers, and should be'sterilized. OASOLIftJE 4c, per CLL YOUR MOTOR FUEL PROBLEM IS SOLVED and every trace of Carbon Garage, Owners' Accessory Moro : removed by in each town or village given ex- NtIRACLE MOTOR GAS elusive sale. So write at once for full particulars and satisfy your- 'rhe scientific Gasoline intensifier, self that Miracle 'Motor Gas is, Vigprizer and de -carbonize, now proving a veritable gold mina for on Sale at first -00<w* ragos and exclusive agents. accessory stores. 100 gallons of Masoline at nmricet pride plus 100 iracle Motor Gas Tablets at $1.16 per hundred equals,i23 gallons of gasoline. Money back it not satis- fied. Send $L25 for 100 Tablets. Use 50. and 1f not absolutely as repre- sented return the remaining 50 and we will send you $1.20 by first mail. Free Literature Mailed on Request. CANADA AUTO ACCESSORY CO.. Exclusive Distributors 26 QUEEN ST. EAST TORONTO The universal mouth. Antiseptic for Pyorrhoea and sore gums, Neale and hardens bleeding gums at once and tighten the teeth, McCRIMMON' S Mouth Wash deodorizes all decomposed mat- ter and makes the mouth fresh and sweet, MCCIRII OITS CI-EMIcAL MenuFacturingg Charnista 29 RICHMOND ST. E TORON TO Dr, Huber will answer alt signed lettere pertaining to Health. If your euestion le of general Interest. It will be answered through these columns; If not, It will be answered perponaliy It stamped, addressed envelope is err Closed. Dr. Huber will not prescribe for individual cases or make diagnoels. Address 'Dr, John B. Huber, 'M -D., cars sf Wilton Publishing Co., Ta Adelaide 8t. West, Toronto `> Chronic Stomach Trouble. The chronic gastritis sufferer has oftentimes in the abdomen; Headache, lassitude, lack of capacity for work, mental depression are common. And there result, in time, blood poverty and loss of weight. When the. stomach contents are examined, irregularities in the quan- tity and proportions of the gastric juice, hydrochloric acid, pepsin, ren- nin and other 'substances essential to healthy digestion, are found, with usually much, sometimes enormous, quantities of slimy mucus, which has been coating the stomach and preventing the right and beneficent action on the food of the digestants mentioned. Thus there is slow diges- tion Of the food, and slow absorption of the substance& digested, and this occasions the fermentation of the 'stomach contents and the impairment of the stomach muscle function. Such sufferers keep on month after month, -year after year, periods of real bed -sickness alternating with fairly comfortable seasons, but never in real health. They find this and that much vaunted remedy to help a little.:' They are always taking medi- cines -such as oftentimes contain a if medicines were made to live on. But no cure is achieved. The only sensible way to cure chronic gastritis is to go to a good family doctor,, and have him 'examine the stomach contents—which are procured one hour after a test break- fast of weak tea and a bit of dry toast. If he is not himself expert at this, have him refer you to a good stomach specialist. Only in that way can the doctor (and the patient) know "where they are at"; only thus, in many cases, can the diagnosis of cancer or ulcer or other grave stom- ach ailment be counted out. The cause being found thus, the right remedy can be applsied. By far the best rem- edy for appropriate cases of chronic gastritis is the washing out of the stomach by -the family doctor, the patient "swallowing the hose pipe" as the jocose saying is. It is really amazing what an awful mess a few. washings bring away; and equally amazing the amount of relief felt, far surpassing that afforded by tons of, medicine—relief so great that ' pa- tients sometimes learn how:. to do gastric lavage upon themselves, in' their own homes, and with.. the great -1 est satisfaction. Questions and Answers. Is there much food value in a soup made of small beans and pieces oft ready-made dough? Answer—Not much food value the dough, but considerable in the beans, which are rich in, protein—' that is, body-building material. Is neurasthenia a condition of the nervous system or the.enind? Answer—Neurasthenia is exhaus- tion of the nervous system. generally —brain, spinal cord, bodily nerves and ganglia all together. When we mean mental exhaustion only, we large percentage_ of alcohol—just as speak of psychasthenia: jiome-Made Javelle Water. Dissolve ahl pound of . chloride of lime in 2 :quarts of water. Pour'° off the top, which will be clear, and add to the 'clear liquid 1 .quart of liquid soda. Keep in tightly corked bottles in a,.dark place and use only for .stains on white goods. Ail refuse of crops that are: through fruiting should be burned as soon as dry :enough. Cabbage stumps, cu- cumbers, melons, tomatoes and the 'like should not be left to decay. Swiss chard is an economical vege- table, for the fresh leaves may be used for salad and the stems until tender and then served creamed on toast, like asparagus, for a supper dish. A' few tender little carrots and :onions ••should be. , combined with : it when•• served this last way. 5`/2 TO LNTER. ES i ,PAYABLE HALF `EARLY Allowed on money left .with ns for from three to ten years. Write for Booklet. The Great = West Permanent Loan Company.' !Toronto Office 20King8t. West: ORM WINDOWS &IDOORS SIZES to nit your twJ7 opening,. Fitted withal/us. Safe de- livery guaranteed.. Write for Price List ((LI Cut down fuel — • glib. Insure winter comfort. The HALLIDAY COMPANY, Limited HAMILTON •,earonv r$ere,GUTOR9 CANADA