HomeMy WebLinkAboutThe Exeter Advocate, 1924-8-14, Page 2tis
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Address communications to Agronomist, 73 Adelaide St West, Toronto
SAVING HOME-GROWN VEGE-
TABLE SEED.
The vegetable garden seed plots a
this season of the year require par-
ticular attention especially concern-
ing cu:eivation, rogueing and pro-
tection against insects and diseases.
In all cases, the plumpness of the
seed will be matefially influenced by
the amount of available moisture in
of the plumpest seed can be saved in
this way.
After the seed has been picked, it
should be spread out thinly on sheets
of cotton or paper to dry. Threshing
and cleaning should be done at once
and the seed labelle dand stored away
in suitable containers.
BEEF SCRAP VERSUS SKIM.
MILK FOR HENS.
the soil; this applies to all of the seed It is an accepted fact that hens
crepe, whether of an annual or bi- must have some form of animal pro-
erinial character. Therefore, it is tein in their feeding ration and this
very essenital that the soil be kept is usually supplied by beef scrap, Two
clear of weeds and with a good soil years ago an experiment was started
mulch on top. Of course the length at the Experimental Farm, Nappan,
of time that cultivation can be cone N.S., to determine the relative values
tinued will be influenced by the de- of beef scrap and skim -milk when
velopment of the seed heads. When added to the laying ration. Two pens
the tops are liable to be broken off were made up of ten birds each, as
by the passing cultivator, it is advis- uniform in breeding, age and type as
able to discontinue cultivation. From it was possible to select. The rations
this stage on, an occasional hbeing fed to each pen were alike and con -
will suffice. stant except that Pen 1 received beef
scrap and Pen 2 skim -milk. The So as to maintain the purity of the
sults obtained show the possibilities
re -
various strains of varieties, rogueing,
there are of realizing good value for
or the removal of all plants that are skim -milk by feeding more of it to
off type, should be carefully attended
to. In the annual crops, this process
should be carried out prior to the
plants coming in bloom, This applies
especially to radish, lettuce and spin -
1 to April 80 each year) was 615.6
ach. In all the other crops, where eggs at a feed cost of 813.75 or 26.8
cross fertilization does not take place cents per dozen, leaving a profit over
as freely as in those mentioned, rogue- feed cost of 97.2 cents per bird. In
ing may be deferred, but should, how-
, bep rap y as Pen 2 the ten birds receiving skim.
s
possible. In the biennial cropsmik over the ame period had an
, rogue average production of 699.5 eggs at
out all plants that are off type as a feed cost of $12.70 or 21.8 cents
soon as noticed, so as to give the re- per dozen, leaving a profit over feed
maining young paints the additional cost of $1.49 per bird.
the hen.
The average production from the
ten birds receiving beef scrap for the
two six -months feeding periods (Nov.
space to develop. By taking the average of two years,
In sects and diseases of various it was found that 598.'7 pounds skim -
kinds often do material damage to milk valued at 20 cents per hundred
the seed plants, therefore it is nem- and thus costing $1.20 gave greater,
sary to see that spraying is attended returns than 89 pounds beef scrap at
to. Combined insecticides and fungi - a market price. of $7.24 per hundred,
cides are recommended. Use 4-440 thus costing $2.62. If, as believed at
Bordeaux mixture as a fungicide, with the Experimental Farm, the increase
the addition of arsenate of lime as an in production from the pens receiving
insecticide for leaf -eating insects, and milk can be attributed to the value of
where aphis are troublesome, the ad-, skim -milk as a food for laying hens,
dition of nicotine sulphate or Black it would only be fair to state that the
Leaf 40 will be found to be effective. farmer had received slightly better
If insects and diseases are allowed to, than one dollar per hundredweight for
go unchecked. the resulting seed crop his skim -milk when he marketed it
will be found to be seriously impaired. through his eggs.
By writing to the Dominion Horticul- As this feeding test has only bean
turist, Central Experimental Farm, carried on for two years it does not
Ottawa, Ont., asking for a spray cal- permit our drawing definite conelu-
ender, which will be mailed free, sions yet However, the Its to
gardeners can obtain information con- date would lead one to believe that a
cerning the correct method of mixing part of the skim milk available on
the above mentioned materials for the farm can be very profitably mar -
spraying. keted through the egg and would seem
Seed harvesting methods for the to be a more profitable proposition
different crops vary considerably, but than paying $7 per hundred for beef
for the average -size plantation, most scrap in order to supply the amount
of the seed can. be harvested by hand of protein so essential for profitable
picking. In fact, a larger percentage egg production.
POULTRY.
-. If a hen is to make a high annual
egg record she must not only lay dur-
ing niost of the year but she must lay
heavily while she is at it. The rate
at which she lays is often referred to
as her intensity.
It makes a deal of difference at the
end of the year whether she has been
laying five eggs in succession before
skipping a day or laying but one egg
every other day. One egg every two
days would make a very good record
if the performance could be continued
throughout the year.
The facts are, however, that the
hens which lay at this slow rate are
visually the ones that also take the
longest vacations. The hen that will
lay five or six, and on up to twenty
eggs in succession without skipping a
day is much more likely to be a profit
maker, since she soon piles up a total
sufficient to pay for her year's keep,
and then goes right on laying when
other hens are starting to molt.
An inspection of a one or two
months' individual egg record will
often give a fairly reliable indication
of the relative egg -laying ability of
the hens in a flock. Some poultrymen
are finding it worth while to trap -
nest for short periods in order to get
such as picture of individual perform-
ance, even though they realize that
trap -nesting is too expensive a pro -
seas for them to follow throughout
the year.
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Market Eggs Often.
When the seasonal trend of egg
prices is upward there are sortie per -
eons who are foolish enough to think
that It is good business to hold eggs a
few days or even a few weeks in an-
tkipati•on of a higher price when fin-
ally taken to town.
As a matter of fact, these who fol-
low this practice are really lowering
the price to all producers. With the
aid of a candling device it is not at all
difficult for the egg buyer to, know
what is taking place, As ae result of
the lower quality he finds it necessary
to discount the situation by paying
a few cents less a dozen than new -laid
eggs are actually worth:
It is then difficult for the honest
poultryman to get all that he should
for a high-qualiay product, One can-
not for long get something for no
thing, and in the business of produc-
lag and marketing poaltry and eggs
• he is vary foelieli to try.
Blade Blight of Oats.
Casual organisms—Ps. avenae and
B. avenae (Means).
This disease occasionally causes
heavy losses in the oat crops of East-
ern Canada and eastern and central
States of America. It attacks also
barley, wheat and bluegrass to a lim-
ited extent, so says Prof. Dan Jones,
Ontario Agricultural College.
It is most noticed in the spring and
early summer when it causes the
young plants to turn yellow, brown
and red, withering them up. In the
later part of the season it induces
blast in the heads.
Its spread and the amount of dam-
age it ceases is largely dependent on,
weather conditions. The seasons when
much rain, cloudiness and muggy
weather prevail are the seasons most
favorable for its development.
Pri•nary infection is chiefly through
the stomata resulting from spattering
of the leaves by the rain with the
organisms from the soil.
Two species of bacteria working to-
gether are considered necessary 'to
cause the disease. They are found in
the soil. They do not, however, affect
the plant through the. root.
• Little can be done to prevent or ----
control this disease except t select
and breed resistant varieties.
Edouard Herriot, premier of France, has an inseparable companiea in
his pipe. Despite objections the two continue in each other's company at
all times. This portrait forms an excellent character study of the man.
Making Neufchatel Cheese
for Home Use.
Summer time is the time for pic-
nics and that means sandwiches and
lots of thein.
Cheese sandwiches are popular and
soft cheeses at various kinds can be
made use of in sandwich making.
Neufchatel cheese is easily made, is
not too rich, and by varying the flav-
oring materials a variety of sand-
wiches can be made to suit all tastes.
Neufchatel cheese may also be used
pain, spread on bread or soda bis-
cuits.
For making the cheese, whole milk
may be used, but if the milk is not
rich it will be well to add a little
cream to it.
In the morning bring the milk o
a temperature of 70 to 72 deg. F. and
to one gallon add a teaspoonful of
good flavored sour milk. Let it stand
until late in the afternoon. If the
milk has cooled, raise the temperature
to 70 or 72 deg. F., then add 5 drops
of rennet extract diluted with cold
water.
Stir it well, then • and leave it
undisturbed until the next morning.
It h ld then be firmly eoagulat.ed
and ready for ladling.
Ladle out the curd and place it in
a strainer or wooden rack which has
been covered with cheesecloth.
When the free whey has drained
away, lift the cloth to turn the curd
over so that it will drain more rapidly.
• When the curd becomes somewhat
firm the cloth may be folded over and
light pressure •applied. When the
curd is sufficiently drained salt should I
be added at the rate of one ounce of
salt to three pounds of curd. Miic!
thoroughly and when the salt is dis-
solved, the cheese is ready for mould.;
ing into small blocks or for putting in,
small glass jars.
While the plain cheese is used
largely, many prefer to add soxne
flavoring material to it. Nuts are
well liked and may be mixed with the
cheese, using about two ounces to the
pound. When using this as a sand-
wich filling, it is well to add some,
salad dressing to it. It wilI be easier
to spread on bread and the ,sand -1
wiches will have more flavor.
Celery is another favorite flavor-
ing. Chop the celery finely and mix
it with the cheese. When celery can -z3
not be procured, celery salt may be
used instead.
Those who are fond of olives will
enjoy sandwiches that have chopped
olives added to the cheese filling.
The fancy cheese that we buy in
the stores very often has pimento
flavoring. If purchasing a tin get
the small size, and what is not used
for flavoring the cheese on hand place
1
itt a glass jar,„ Cover the pimentos
with a mild brine and set the jar in
The Rubbing Post.
Two or three good rubbing posts in
a feedlot are the best fence savers
that can be devised. The kind we like
best is really two posts set solidly ten
or twelve feet apart and three or four
strands of barb wire twisted into sort
of a, cable. This cable is then stretch-
ed from one post to the other and
about as high as a steer's back. The
steers in the lot soon learn the use
of this contrivance and spend a lot of
enjoyable minutes rubbing against
both posts and wire.
An old gunny sack wrapped around
the bases of the posts and securely
wired there and kept saturated with
crude oil makes about as good a hog
oiler as one would want. -
The number of pure-brod horses in
Canada increased 44 per cent. from
1911 to 1921 according to the figures
of the Dominion Bureau of Statistics.
Tho 1921 census showed 3,610,500
horses it the Dominion of which 47,-
782 or slightly more than 18 in every
1,000 were pure-bred.
a cool place. Do not be long in using
it. Pimentos add flavoring and give
a touch of color to salads and jellied
meats as well as to sandwiches.—
Belle Millar, Dairy Dept., O.A.C.
Observe at Harvest Time.
At this season of the year while
working in the meadows and grain
fields harvesting the crop, we have
ample opportunity for observation. If
Preparing Dairy Products for Exhibition
BY BELLE MILLAR, DAX RY DEPARTMENT, 0.A..
The weeks are passing quickly and
Exhibition time will soon be here,
Already many women have rnost of
their fancy work -finished. They are'
now: putting up the early fruits and
vegetables and placing to one side the
jars that will compete with others at
the coining fall fair.
Although the butter is prepared
later than most exhibits, it is a mis-
take to leave it until the last minute.
It is not a good plan to churn the
morning of the fair. Far better to
churn a couple of days earlier. The
butter will be in better condition in
every way for winning a prize.
Be careful about the flavor, as it
is so important. Have the cream
clean and sweet, er with a very mild
acid flavor.
, Keep it at a low temperature until
churning time and churn at a temper-
ature low enough to bring it in nice
firm granules in from 20 to 80 min-
utes.
Have the wash water cold enough
so that the butter will be of nice firm-
ness when placed in the worker.
Try to work it in a cool place, but
if this cannot be done and the butter
commences to soften, stop working,
and put it away where it will become,
firmer before finishing the working.
Butter should be worked until it is
close and the beads of moisture very
small, if showing at all. The best
way to try it is to cut the butter with
the ladle and examine the cut side.
Let the butter packages be as near-
ly perfect as possible. Have the -
blocks of butter level and even, with
the corners square and no cracks or
openings in the block.
Fold the papers neatly and put the
butter away carefully so that the
prints will not get squeezed.
When taking the butter to the fair,
protect it so that it will not soften in
transit. This is very important be -
cause it is only at the large exhible
tions that there is refrigeration for
the butter.
,Jost a little hint for the one who '
anxious about her butter. It is a geoc
pian before printing the butter to cut
out a small piece and set it aside in a
cool place. Leave it for two ee 'three
days, then examine it critically. Ask
yourself questions something thee
this: "Could the flavor be improved,
or has it any undesirable flavor " "Is
the butter close and free from any
greasiness?" "Is the color bright end
perfectly even?" "How at‘i,te the
salt?"
Butter for exhibition should be salt-
ed lightly. It is better to have too
little than too much salt.
A few people make a small cheese
to show at the exhibition. Sometimes
there is only one exhibited at a fair,
showing that home cheesemaking
not carried on to any extent.
The cheese should be made early
and allowed to cure or ripen before
exhibit= time.
One fault found with many home-
made cheese is allowing too much acid
to develop during the process of
cheesemaking.
If the milk is a little over -ripe it
will be necessary to commence heating
the curd sooner and to raise the tem-
perature more rapidly so that the
curd may be firmed before too much
acid has developed.
There are many bulletins printed
!which, give careful directions for each
step in the process of cheesemaking,
Any one going in for the making
of home cheese will find that like all
other things, It requires practice.
It is worth while taking notes
your work in cheesemaking to have
on hand when the cheese is ripened
and cut. Much can be learned in this
way that will prove helpful in making
more,
the crop is heavy then our thoughts c
can drift elsewhere, but if the crop is
thin, composed in part of wild grasses
and useless weeds, a little time spent
in reflection on the probable causes
contributing to the poor crop should
lead to good resolutions for improve-
ment in methods of meadow manage-
ment. Poverty of the soil, poor farm-,
ing and unfavorable seasonal condi-1
tions are the three main reasons for'
indifferent crop production. The two,
first mentioned are under the control
of the man and can be improved. As
for the weather conditions, we must
accept the frost and rain as a matter',
of course. We have observed that,
the man who farms well rarely fails,
to get a good crop and harvests it in
good condition irrespective of seasonal,
conditions, which, by the way, are
generally favorable to crop production,
in Ontario. Unfavorable conditions,'
such as frost, drouth, excess ram and
low temperatureff
crops or
the indifferent farmer more seriously
than those of the man that farms well.
Consider well the causes of crop fail-
ure—them is a way out.
Insect Enemies.
The destructive work of many of
the insect enemies of the fruit grower
is becoming evident as the season. ad-
vances. For those that faithfully ap-
plied the three necessary sprayings
the crop season just ahead holds some
hope For those that neglected to
spray, the destructive work of the
tent caterpillar, the coddling moth,
the bud moth, the fall web -worm, the
blister mite, the cigar case bearer, the
tussoc moth, the curculio, and the
canker worm will leave but little.
Neglected trees are capital invested
and labor lost to the insect pests.
Consult Bulletin 250. Recognize your
enemies and be prepared in good time
to prevent further losses.
In Canada copper is mainly derived
from the nickel -copper ores of the
Sudbury district, Ontario, and the
copper -gold -silver ores of British Col-
umbia. Recent years have witnessed
the development of important de-
posits at Britannia and other points
on the Pacific coast; at Copper Moun-
tain near Princeton, British Colum-
bia; and in the Pas distriet, northern
Manitoba. •
General Bramwell Booth recently dedicated his first grandson, still a
baby in arras, to the Salvation Army, in the great assembly hall at Miles
hrd England. The little fellow's name is Stewart Wycliffe Booth.
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GID SPARKS' PUP
At this point in the proceedings
1 came a divevion. Mr. Sparks' dog,
hostilities having been withdrawn
from his immediate person, so to
speak, cocked up first one ear, then
the other, and began a nervous, stiff -
legged movement about the two men.
After a moment or two of this, he
apparently reached a conclusion as
to his duty in the situation. And hay-
ing reached such conclusion he acted
with much promptness,
"Wow!" walled Uncle Bije. "Call
off your dog; he's chewing my leg
offl"
Which was considerable of an epeelig-
geration. As a matter of fat, the
dog had merely taken hold of Uncle
Bije's trousers. He had announced
his allegiance. Beating or no beating,
Mr. Sparks was his man. True, Uncle
Bije had made friendly interference
in his behalf, but that made no differ-
ence. The Sparks' fight was his fight,
Gradually a grin overspread the
face of Mr. Sparks, and, -a bit more
gradually, another grin supplanted
the expression of mock fright on the
countenance of Uncle Bije. The spec-
tators laughed and clapped their
hands. Some of them cheered.
The applause became more vocifer-
ous when Mr. Sparks called to the
dog and held out his hand. In an in-
stant the animal was leaping and cae
vorting with joy.
"I had a notion to let him eat you•
up, Bije." Mr. Sparks looked at Uncle
Bije from the corner of an eye. "If
it hadn't been for spoiling the pic-
nic—" He turned suddenly to the
dog. "You've had your way, confound
you," he said severely. "I reckon
you're going to be part of this here
picnic after all. But I'm plumb dis-
appointed in you. I thought you was
a gentleman, but no gentleman would
have laid hold of Uncle Bije the way
you did after him trying to save you
from a beating -up by a hot-tempered
old fool." He leaned forward, patting
the shaggy head affectionately. He
swallowed a number of times before
further words were possible. "Why,
dog -gone you ,you put in for me
when I wasn't deserving of it. Likely
you're the only one in the -whole world
that would have done so. • And I was
walloping you just because you were
smarter than your folks!"
Stony Ridge folks are agreed that
the plank was the most pleasant one
they ever had. Somehow, after Mr.
Sparks had lifted his head and looked
at the crowd squarely from moist
eyes, everyb-ody seemed to forget all
those little old feelings that sort of
hold back the best spirit when a bunch
of folks get together.
BY DAVID H. TALNIADGE.
One of the most entertaining feat-
ures of the day at Stony Ridge annual
picnic was not on the program.
Gideon Sparks, who lives in the Ridge
neighborhood, brought his family aver
as usual. Also, without purposing to
do so, ho brought the family dog. The
dog, it seems, had disappeared that.
morning and had failed. to respond]
to the efforts of Mr. Sparks to call
him to a season of confinement in the,
barn. The dog's arrival at the picnic
grounds, however, was almost simul-
taneous with that of the arrival of the
family. His welcome was far from
cordial. The horses responded to his
palpable endeavors to make his corn-
ing seem agreeable, but the humans
were cold and unresponsive.
,.Mr. Sparks looked at him sternly,
then picked up a stone. "You get for
home," he ordered. The words were
followed by the stone, which missed
its mark widely. Somebody laughed.
Mr. Sparks does not enjoy laughter
when directed at lumself. He became
red in the face and threw another
stone. Then he picked up a stick and
made a rush at the dog. There was
more laughter.
Now the dog was not afraid of Mr.
Sparks. Mr. Sparks had always treat-
ed
him well. Wherefore he did not
beat a rapid retreat. He simply
dodged here and there, his mouth open
as if - laughlng, kis tail wagging. He
intended to stay at the picpic, and if
his master objected he was sorry, that
was all. „ And he did stay, but only
after a performance which several of
the delighted spectators referred to
later as a regular circus.
It is probable that had not Mr.
Sparks stepped on a layer cake which
his wife and the girls had prepared
with much care the incident would
not have become worthy of recollec-
tion. But Mr. Sparks stepped on the'
cake, and then he slipped and fell
down, and then he lost his temper.
- He cornered the dog presently and
belabored the animal so heavily with
the stick that a murmur of protest
arose from the spectators. It was al
pitiful spectacle. Not that the dog
was being badly hurt, for he was not,!
but because Mr. Sparks, a superior ,
animal, was demonstrating a sad lack,
of self-controI. With each whack Mr. I
Sparks' anger increased. Mrs. Sparks
Wei the girls began to weep.
Then came the second act.
Uncle Bije Sawyer, six feet up-
wards and in proportion sideways,
placed his big hands on the angry
man's shoulders and turned him
around.
"That's about enough, Sparks," he tcy F-Ato
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growled. "I reckon you don't realize
it- in your present frame of mind, but
no• dog could ever make as big a fool
of hinisclf as you're making. And
besides," ho added, "you're spoiling
the picnic."
In a flash the stick ia Mr. Sparks'
hand struck Uncle Bije in the leg.
Whereupon Uncle Bije kicked Mr.
Sparks. Then the two men glared at
each other, and the spectators, to all
intents and purposes, ceased to
breathe.
"I've got a notion to wallop you,
Sparks," said Uncle Bije, breaking
the tense sileace.
"Yes?" sneered Mr. Sparks, "I don't
reckon I'd try it if I were you,
Sawyer."
"BahI" said Uncle Bije,
"Bahl" echoed Mr. Sparks.
Had Spare Parts.
Betty ---"There's Reggie Sapp in his
oar—wonder if he. 'h -aa any spare
parts?"
Boss ---"My dear! Hale you never
been him in a bathing suit?"
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