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Home My WebLink AboutThe Exeter Times, 1924-9-18, Page 7, 1. or You iarcheea Should use wiii Give INSTAIITII4ENS RELIEF • When you ire troubled with distr. •tehoea, dysentery, o1i, cramp, paints in the stemma, chole' ra or any other. loose - emcee of the bowels be sure mad imme- diately purnase a beetle of Dr. Fow- ler's Extract oft*Wild Strawberry 'and. Bee hew quickly t will give you relief from ybut bowel troubles, This preparation bite been, on the market for ate past 80 etearg and has beeu proven to accomplish all We claim for it and our claim is that it will give almost instantaneous eelief-he all bowel troubles. ja E. Free -tea, Aylesfoed, N. Se writes:---" Two years ago I was tsole- bled. with diarrhoea and severe cramps in ineastome.eli, I tried several differ- eet remedies, but they did not seem' to help me. 1 hoard about' Dr. 11lowler's, Extract of Wild_ Strawberry, so. I tried a bottle of it. I only took a few closes, and in a `short time was entirely relieved of my pains.' ' • Restraint for a Cow. Sometimes it is veey desirable to know how to restrain a cow from kick- ing, without casting or applying hob- bles or chains. :When a cow gets a caked udder, and one teat or quarter must be drained through a milk tube, try the following method which has always •been successful with us: . One person grasps the cow's nos- trils with his left hand, using the thumb and two fingers. He raises hee head, just as though he was going to drench her, except that he holds her head around more to her side. When the milk tube .is to be ineerted, the person holding the cow pinches the nostrils as tight as lie can, and the effect is much like twitching a horse. Of course, there are cows so vicious that only tying up the hocks will re- strain them, combined witlothe above described 'method. But it is remark- able how this simple mode of restraint will take a cow's mind—if she has one --off her real troubles, and how much can be accomplished without getting her frightened or stubborn. • Maturing of Cheese. Dorninion Dairy 'and Cold Star - age Commissioner, Mr. J. A. Ruddick, in his last News Letter -calls attention to Section 12 of the Regulations under the -Dairy/Produce Act which reads: "No cheese shall be graded until it is sufficiently mature,. in the judg- ment of the grader, to ,permit of the • quality being properly determined." The Commissioner says that during his recent visit to the United King- dom he was more than ever inapressed • with the necessity of Canadian fac- tories stopping the practice of ship- . . . , • pink their cheese when only a day or two old. He further States that fac- • tories that pursue a reasonable course in this matter and keep cheese until it • is properly matured, will receive the protection to which they are entitled. Henceforth shipments of cheese that1 are too—green for grading will be' warehoused at the maker's expense' until they have become reasonably ma- ture. Mr. Ruddick believes every in-' • telligent operator will appreciate a' system that places all , factories on1 the same footing. , The End is Not Yet. Some farmer with a statistical turn of mind has computed that a gallon of gasoline will milk 30,0 cows, bale four tons of hay, mix thirty-five cubic feet of concrete, move a one -tun truck fourteen miles, plow three-fifths of an acre of land, and make enough elec- tricity to keep eight lights going in a farmhouse for thirty hours. And the end is not yet. Was Troubled With Illov Heart and Nerves For Years Mrs, James Rutledge. Nappan Sta- tion, N. S., writes::'I' think it, my ,duty to tell you about what Milblum's a Heart and Nerve Pills -have done for For years I was troubled with my, lieast and nerves, and was so bad, at tines, I would faint away and fall • riglit down where 1 was sitting or standing, and after ono of these attacks I would sometimes be in bed for weeks at a time andefaclieg that life was not , Woi th living, ' 1. etartod the ese tif iVilLBURN'S HEART. AND IVF,RVE PILLS and after using the first box I saw Nies getting relief, and after using them for a short time I found that they did for inc what im other remedy had ever Milburn's If. 8,; JS, PillS aro for salo at all druggists ,aiul dealers; put up ouiy iv The T. filhuiu Co., Limited, crorolif,o, (int, *PILLING THE PROSPERITY TANKS. The silo le 'the' cheapest and most efficient narse fodder storage build- ing that can be erected on *the farin. A ton of clover hay or corn, field - cured arid stored in the farm barn, re- quires at leaet 400 cubic feet of space. The same quantity of coon or clover would occUpy but fifty cubic feet of silo space. The storage of -fifty tons of clever or corn made up as dry hay or, corn fodder, would require a barn 40 x '330 x 16, costing not less than $1,200. The same quantity of fodder made up as silage could be stored in a silo 10 x 80, costing not to exceed $300, . The ell.° has made possible the ex- tensive use of plant e that are not suf- ficiently palatable in their natural state tO be of great value. The ensil- age process, When practiced on sun- flowers, mustard, coarse sweet Clover and Russian thistle, makes palatable acceptable ensilage. Also, the silo May be made to serve a useful pur- pose by providing a medium through which weed -infested crops may be handled, by, being utilized to save grass, clover and grain crops in sea- sons too wet for haymaking or grain ripening, During the season of 1920 a' eery large portion Of the cut and stocked grain crop of the Pacific Coast would have been lost had it not been that the farmers had silos, Owing to con- tinued unseasoned weather the grain sheaves made a luxuriant *growth, de- veloping about eight inches of matted green top. In this condition the crop „originally intended for ,grain was put into the silo along with such green material'as was available at the time; moisture and acid culture were added in quantity sufficient to control the fermentation processes. A good silage reeulted, the silo having saved the crop. Successful silage making depends first of all on fermentation processes, which are largely controlled by the amount of air present in the mass of fodder. Silos :built with air -tight walls will cut off the air supply from the outside and reduce the losses to a minimum. Air -tight, hence satisfac- tory silos, may be inade of wood, stone, brick, nionolithie concrete blocks and tile. 0 Generally spealdng, wooden silos are cheaper to erect, but less durable than the' others. Wooden silos when • standing empty dry mite, If before they are filled they receive attention, • and the hoops. are tight, theywillkeeP silage perfectly, for the wood will swell asnfficieritly to make them air- tight. Silos ma.de Of Other materials, if properly Constructed, 'are alWa-ys air -tight. Silage will keep perfectly in a silo of any kind which is air -tight. On the other hand, spoilage always results when air enters the silo at the sides or at the bcrttom, and often cause large losses, a few small openings will allow sufficient air to enter to spoil the whole mass of ensiloed material. The top of the ensiloed material will seal itself through decay of about, a foot of material, less when. very green crops areaused, and more when more matured crops are put in. Spoilage can be largely eliminated by cutting thoroughly the last few loads of silage as they are cut up, by covering the sil- age with a layer Of finely eut wet straw. Silas less than tWenty feet deep do not give the same 'high efficiency as silos overthirty feet deep. Height is required in order that the weight Of the mass maybe sufficient to compact the cut material and deduce the air content to a degree not favorable to extensive fermentation. The deeper the silo of any given capacity, the smaller the cross or top turface ex- Posure. This is important, since silage will spoil rapidly if exposed to the air. The modern practice is to build the, silos high, and of "ta diameter that.is in keeping with the daily feed re- quirements, the aina being to have the silo as sinall in 'diameter and as high! as it is practicable to build. The deep silos have the distinct advantage, in that a better silage can be made and there is less wastage on exposed top surface. Low, wide diameter silos are easier to fill and t empty, but do not pack well and surface waste quite heavily. bulging during settling. The bulging left air spans, and molding followed. After the silo had fully, settled, there Is little or no lateral pressure. The inside of a silo iS no place for a lazy man during filling time. Only the most dependable workers should be entrusted with the preading and packing of the finely -cut fodder. The lazy man will lean up against the silo I wall or sit down and loaf, letting the ' cut fodder pile up. With the ,heavy and light portions separated, and with , the leaves alt together, soft, spongy areas develop in every foot throughout the mass. It can be smoothed over at I the dine, but the telling evidence of "loafing is generally seen in the mouldy I sections when the silage is rernoved. I The best corn may be grown, the best of silos built, the cutting machin- ery may be used, yet the silege largely I spoiled by loafers neglecting the ! spreading and packing of the fodder I as it gees into the tank. 1 All silage material should be finely ' cut. Coarse stalks and hollow clover and grain sterns must be cut short and be crushed or broken in order to pack well. The use of the flexible distribu- tor aid in the evn 1 spreading ofeutfodder. It, too, should he operated by a -man possessed of sufficient energy to do an honest day's work, The, highest grade of corn silage is made from those varieties of corn that produce a large proportion of grain in the total weight of crop. Large' growing southern varieties .of dent corn that give an immense green weight of fodder per acre, will, as a rule, produce a very poor silage. Many dairymen prefer flint t varieties and the small stalk varieties of early ma- turing dents for silage purposes. From such, a rich sweet silage can be made. The weight per acre may not be nearly as great as with the late maturing, large -growing dents, but when the sil- ages are compared on the digestible dry matter basis, the smaller growing earlier maturing dents and flints have the advantage. Only such varieties as will ripen at least a few ears should be used, even in most northern sec- tions. In the early years of silo experience the practice was to grow big corn. Little attention was paid to the grain yield, and much poor silage resulted from the twelve to fourteen -foot stalks that went into the silo without the very necessary two -pound, well -glazed ear. Hard experience has • demon- strated that there is more milk, -beef or butter in a cubic foot of silage • made from corn that consists of big juicy stalks. The greateit ,rpiantity of digeatible eiry matter is obtained from a cern itarcip When ithas -reached the condition to cot for husking, ripe enough to Icomplete maturity in the shock. An - 'other advantage in growing earlier 'maturing varieties is that such can 'be ensilaged in September and the land prepared for fall wheat, an important factor now that the European corn borer has become e menace to cdrei growing over a wide area. The freezing of corn after it has reached the denting co early erne stage, does not materially injure it the far as -Silage making goes, if the crop can be cut up shortly after ,freezing. It is alwaye advisable to run the risk of frost, rather than en- siloing the corn in'an immature state. , Canada's .Production of Butter and Cheese. • Canada- turned out 163,456,759 pounds of creamery butter valued at $56,894,008 last year, compared with e52,501,900 pounds valued at $53;453,- 282 the year before. The price of but- ter in, .1923' 'averaged 34 cents per pounds against 35 cents per pound in 1922. Of last year's production, Quebec manufactured 60,179,616 pounds valued at $20,741,454; Ontario 64,773,180 pounds veined at $19,443;1 505; Maritime Provinces, 6,319,574' pounds* valued at $2,862,521; Prairie Provinces, 39,223,225 pounds valued at $13,106,043, and British Columbia, 2,961,154 pounds valued at $1,250,485. Of cheese, Canada manufactured 11 per cent. more at an increased value of 31 per cent. last year comPared with the year before, the totarinanu- factures in 1923 being 151,03,353 pounds valued at $28,629,366. The av- erage price of cheese last year was 19c compared with 1.6c in 1922. The Mari- time Provinces produced in 1923„ 2,- 671,238 pounds of cheese valued at $514,404; Quebec 46,770,556 pounds valued at $8,763,782; Ontario 99,535,- 405 pounds valueC.-at $18,842,102, and the PrairjePr�vincs 2,216,058 pounds valued at $438,023. It will be noticed Quebec -manufac- tured the most creamery butter and Ontario by far the most cheese. The wall or walls should be smooth and vertical. The structure should be true and of uniform diameter through- out to facilitate the' undisturbed set- tling of the fermenting mass. Any ob- struction such as a bulge or cavity interfering with the settling will show considerable spoilege at the time when the silage is being removed. If the sides or walls are not vertical and parallel, good result's cannot be ex- pected. . The outward pressure of the cut fodder during 'settling is approximate- ly eleven pounds per foot for each foot of depth. At the bottom of a thirty-foot silo, the pressure on each square foot would be over 300 pounds. A silo ten feet in diameter and thirty feet high will have to stand an ontward pres- sere on thelower foot wall of approci- mately 9,430 pounds. The pressure on the tenth section is about 6,600 pounds, or 210 pounds per foot. These pressures indicate that the silo wall rust be strong and secure. Square silos Sailed to be fully efficient, large- ly because they were not built stiff • Cost of Rearing Pigs. A record of the cost of keeping a sow for a year and feed consumed by herself and litter at the Lennoxville, Quebec, Experimental Station, showed that each pig at weaning age had cost $2:29. Four Yorkshire brood sows Were used in the experiinent Each sow raised two litters and raised an average of 18.8 pigs, which were wean- ed at from six to eight Weeks ee age. The feeds used consisted of middlings, oats, barley, oil meal, tankage, clover hay, roots, and skim -milk, besides nas- tueage for four Months. The par- ticulars given are from the annual report of the Station issued by the Department of Agricultiire at OttaWa, enough to stand the pressure without One of the newest ideas throughout England is the sale ot miniature busts of the Prince of rales, all proceeds to go to Lord Haig's £25,000 campaign , for the benefit of British ex -service Olen We Are Lifting Our Mortgage . With...a $tove. Lid BY MRS. GR A tourist camp near our little farm has furnished us an idea that is pay- ing off the mortgage for us. My hus- band and I are town -bred. We plan- ned whenewe bought our farm to raise pigs and chickens and keep five or six cows, We have discovered that there is real money in selling good things to eat to people in the tourist camp. A similar trade Qould be built with town-felks from any farm pro- perly located. Some hikers wanted to know one day if we had any chickens for sale. They said theyewould call for them r.ext day. I baked bread and two green apple pies the next rnorning, and when I saw those articled on the table beside my dressed chickens the thought Suddenly occureed to me, "When those people call for their chickens, perhaps I can sell them some -bread and pie." I set the stage properly, dressed chickens close to pie and bread. They bought the whole display. So the idea was born. The next day I carried bread, pie, and fried cakes down to the camp and sold two dol- lars' worth. In less than a week I could see that the business was too much for me, so I drafted the "gudeman." He got eggs, vegetables, and apples r-eady; I baked a quantity of food; and away we went at ten o'clock. We have adhered to that hour ever since—ten o'clock every day lent Sunday. Another of our first plans was .always to take orders for dressed chickens. We don't take them unless ordered, because they won't keep. „ , , Believe me, we used to sit and look at each other on the way home some days ; when ette.,.,e, sAles amounted. to fourteen dollars and sometimes- as high as twenty. We soon began to pay up some of our bills. We had borrow- edevery cent for stock and equipment. That was the first year, and last summer was the second. We started June 18th, and in ten weeks we took in $1,000 in round numbers. We built a screened -in back verandah, and there we did most of our work, baking in the kitchen range. We also had an oil stove with an oven. When we took orders we scrupulous- ly filled them—all but once: Some peo- ple who didn't eat meat on Friday ordered a quart of baked beans. Some- how we overlooked this order, and when we got to them, the bean kettle, like Mother Hubba.rd's cupboard, was bare. Suffice it to say, they would have nothing more to do with us dur- ing their stay. Fortunately this hap- pened to us only once. I always baked a quantity of food, and if I had orders I baked more. The idea is to have food on hand. There are many who won't give orders, so we sell them as we find them. At the beginning of the season I bake less, baking more as the crowd increases. It is better to have too little than too much, for things rnust be fresh. We take the seasonable vegetables and fruits and eggs. Of baked foods the first favorite is pie—apple, berry, lemon cream, vanilla cream, custard,' pumpkin, and chocolate. I usually bake mostly apple and two other kinds one day, and so on. I've baked as many as1 28 in one day. I carried them in bis- cuit boxes last year, with a pie tin inverted for a cover; but next season I'm going to, have a thine]: make a regular pie carrier, like a baker's.llacovren bread is next, and this is so simple any child (or man) can make it. It is just a sour -milk graham bread with a cupful of bran added, baked in a loaf. It's delicious and recominended by doctors. Whenever tourists broke camp they ustially hought a supply to take home. It makes wonderful sandwiches. We mix fon" loaves at a time in a crock, put them in four pans which jut fit the oven, placing them on the bottom first. Then four more, plaCing•the first ones on the top grate; "thus we're able to bake eight -loaves at once. When you say , brown 'bread and baked beans, people sit up and take notice. I baked my beans, by the Bort- ton method. soaking them overnight and starting them on top of the stove when the oven was being used for other things. Next corne fried cakes—not dough - huts, but sour -milk fried cakee. After that cup ,eakes—spice, raisin, plairi and chocolate. These I carried in clean boxes; which I got froin the store. Then macaroni aid cheese, with plenty of cheese. ACE BATES. I learned tbat one should make things good, not stint them. Ask enough to make a reasonable profit and they'll sell fast. I've never for- gotten the story about my grand- mother, who was a famous cook. Someone said to her: "Why is it, Mrs. Blank, that your cooking always tastes so good?" And meograndmother answered: "Because I put good things in it that's why." We don't try to soak people be- cause they're tourists. That's piggish and unprofitable. We've never tried it, but we've seen it tried. It may work once, but not often the second time. White bread, rolls, and cookies we don't bother with. Bakers ° can make these good and cheap, and they can far undersell the private individual. These take much time and stove room, which count in a rush. One should have a variety. It takes some time to sell one thing. One can sell several articles almost as quickly, and have more cash at the close of the deal. Also, one should be business- like. We feel that this is as legiti- mate and honorable as any business, and conduct ourselves accordingly. There is much pleasure in this, as well as profit We meet strangers, get ac- quainted, try to give them a good opin- ion of our locality and make many good friends. This is a 'cash business; no credit asked nor given. Credit makes poor customers and poor friends. We in- quire of our customers whether they'll be in need of any article produced on the farm in fall or winter, and can dispose of our winter products in this way. I mustn't omit to mention that cleanliness is very essential. Vege- tables are severely scrubbed, eggs well washed, food containers are dust and fly -proof and clean on the outside, and we ourselves are clean as to dress and person. Bungalow aprons are approved apparel, and may always be neat and clean. One lady became my customer, be- cause Hie first bake -lady who came along had dirty finger -nails. People may be made of dirt, but they serious- ly object to eating it. Hints About Horses. Do we owe a debt of gratitude to Horses? Are they not faithful, obedient, un- complaining servants? Do they not trust us, and is nbt their welfare in our hands? Will you do all you can to help good and regular meals, a good stable and bed, careful grooming and sensible treatment. He needs three meals a day. A troop -horse's daily ration is 12 lbs. of hay, 10 lbs. of oats and 8 lbs. of straw. When he is working hard he needs food and water every two hours. It is cruel to keep a hard-working animal thirsty. Hay dipped in water will keep him cool if he cannot have a drink. See that the manger is kept scrup- ulously clean. Horses are extremely clean feeders and will not clear up their food if there is dust in the re- maining portion of it. A piece of rock salt should be kept in the man- ger. The horse enjoys it, it does good and promotes appetite. ".•••••• F YOU SUFFE FRO EADACHES WILL GIVE YOU RELIEF Mrs. G, H. White, 446 13arnard. Awe V ,feerrie,amitai, y" C.i.ifew:iftreosnber- hieutavaeacehuefs: A friendof mine adelsed me te take Burdock Blood Bitters, which I did, and 1 must say that 1 :ave never suf- fered from headaches since taking it. t must give 13.13,B. all the 'credit for What it has done for me." Burdock Blood Bitters has ben on the market for the past 46 years, end clurieg that time has been manufactured only by The T, Milburn Co., Ltd., TanatO, Ont. s The Sunday Sclioo1 L4sson SEPTEMBE 1 Jesus Makes a Missii::rlarY Tour, Mark 1: 35.45. Golden Text—Thou carist rriake nrse dean.—Mark 1 ° 40 L JESUS THE MAN OF PRAYER, 35-88. 4r. jESITS THE CREAN PHYSICIAN, 39-45. INTRODUCTION—Mark 1:21-24 con- tains the record of a whole day's work of Jesus. The scene is Capernaum; the time is the first Sabbath which Jesus spent in that city. In the morn- ing Jesus attended the synagogoe and taught. At midday, Jesus leaves the synagogue, and going to the house of Simon and Andrew, heals the mother- in-law of Simon. At sunset, extra- ordinary scenes are witnessed in the usually quiet streets of Capernaum. "Working 'all day" is the title that might appropriately be given to the picture of Jesue in these verses of Mark. But the next morning, when the crowds reappear, Jesue is gone. The streets are again thronged with peo- ple waiting with their sick, but the Healer is nowhere to be found. Anxiously Peter and his companions go in search of Jesus, and find him in the solitudes outside of the city, pray, Mg.' This beings us to our preseut lesson. We are now to see Jesus as a xnan of prayer, 1. JESUS THE MAN OF PRAYER, 35-38., V. 35.' The prolonged labor of the day before had curtailed Jesus' hours of rest. Nevertheless, long before day- light, he leaves the city for the solitude where he can find a time and place for God. He must pray io order to fit him- self for the day before him. What did he ask on beaded knee in that dim hour, while the first faint morning airs were stirring in the leaves. We are not told, but we know it must have been to be wholly surrendered, to be utterly guided by the Father's will, to be given strength for all that the day might ask of him. Men sometimes think that work can serve as a substi- tute for prayer. Our Lord did not think so. Who ever worked as he worked? Yet he ' also prayed, for prayer is not work, or anything else Vs. 36, 87. It seemed extraordinary to Peter and his friends, that Jesus should absent himself when all the world was waiting for him in Caper- naum. Had he not,an engagement to keep with all these anxious souls who were lining the etreets with their sick? But Jesus had also an engagement to keep with God. V. 38. Jesus explains that he must not return to Capernaum. His prim- ary task is to preach to the souls of men, not to heal their bodies. The, stime is short, and the message of the Kingdom is urgent. He must go on that very day to preach in other town- ships of Galilee, for how otherwise shall he go over the cities of Israel? Then Jesus tells Peter that it was to prepare by prayer for this missionary journey, that he came away from Capernaum that morning. Similarly we find Jesus speoding a night in prayer before he chooses his twelve disciples. (See Luke 6:12.) II. JESUS THE GREAT PHYSICIAN, 89-45. 1 V. 89. We are not told the length or extent of this journey, hi which Jesus now visits the synagogues of Galilee. His task is to proclaim the nearness of the Kingdom and to lead the souls of men to God. But in the furtherance of this task of leading men to God, he heals whenever the sick are brought to him. In particular, Mark records that he cast out "demons." It was universally believed that "evil spirits" entered into people, and produced de- rangement of mind, convulsions, hys- terical cries, and spiritual distress. Men lived in terror of these demons, as thy still do in Chiaa and in xlianY other heathen, countries. Whenever, therefore, any of the above symptom occurred, it was al once concluded that porteessiou by demons had token' place. Jesus saw in all this, the signe of Satan' e fearful dorninatiori over souls of the sufferers, commanding the demons to go, and bringing back te the disordered mind, the sense of God's love and power to save. Mark sees in these conquests of the terrors inspire by demons, the most wonderful proof" of Jesus' Messialiship. Vs. 40-42. These verses tell also • how Jesus cleansed a leper. 5 trictly speaking, the *leper had no right to. leave his seclusion and to appear a long men. But necessity in this Case m 1 now maw. The leper flings hina- 1 self at the feet of Jesus, crying, "II "thou art only willing, thou canst triake tme clean." It shows the wonderful pity of Jesus, that at this moment he does not even hesitate to touch the leper. He knew- it to be 'God's will that at that moment he should touch the man, and should say, "I am willing; be thou cleansed." Vs. 43, 44. But Jesus steraly charges him to say nothing about hie cure,but to go at once to one of the priests with the offering required in the law of Moses. (See Lev. 13:49e 14:2-32.) He was to do this "as a testimony to theni," that is, to show that he is cured, or to show that he is a pro- phet of God in Israel. (See 2 Kings 5:8.) V. 45. The healed leper does riot re- main silent, as Jesus commanded, but proclaims his cure fax and wide. The result is described in the present verse. Jesus cannot enter any of the cities for a time. The popular excitement is too great for men to listen calmly ,to hisanessage, and he chooses the quiet- er places for his work. A LEPER. We use the word "leprosy" for a particular disease; apparently the Biblical writers, even in the Lew (Lev. chs. 13, 14) used the term for several distinct maladies, Setting aside the leprosy of the house (Lev. 14:37) and the leprosy' of the garment (Lev. 13:47-59) as peculiar and' ob- scure, there remain several skin dis- eases as well as more deeply seated affections of the human body. The plague on the head or beard, "the scall" of Lev. 13:20-37, was, according to many physicians, some variety of contagious and inveterate ringworm. ,The disease is still common among poor Sews and Moslems. The same classes are affected by lencoderrnia or vitiligo, which produces a discolora- tion of the skin such as is described in Lev. ch. 13, or it may be that Lev., ch. 13 includes also psoriasis or Eng- lish leprosy. What is called leprosy to -day is a disease that produces commonly, a thickened condition of such features as the eyebrows, the sides of the nose, the cheeks, tie chin and the ears. The thickening gives to the hands and feet a lumpy appearance. In some cases the joints of the fingers and toes are affected and parts fall off, while lumps on parts exposed to rubbing often be- come open sores. At the same time the thickening extends to the mouth and throat, and the voice is reduced to a husky whisper. These are the obvious features of the disease, but sometimes they are entirely absent. What is fundamental is that in every leper the nerves of the skin cease to act, he loses his sensibility, 'and there is a profound lowering of the vitality and efficiency of the organism. Rations for Laying Hens. What was regarded as the best ra- tion for laying hens was fed for two years in succession to birds in the Egg -laying Contest conducted at the Nappan, Nova Scotia, Experimental Station. The scratch grain mixture consisted of 100 pounds of wheat, 100 pounds of corn, 50 pounds of oats, and 50 pounds of barley. The dry mash, which was kept constantly before the birds, consisted of a mixture of 100 pounds of bran, 100 pounds of mid- dlings, 100 pounds of crushed oats, 100 pounds of corn meal, 50 pounds of oil meal, 50 pounds of beef scrap, 50 pounds of blood meal, and 15 pounds of charcoal. These mixtures were used constantly from the lst of November, when the test commenced, until the fourth of September the following year. During the remainder of the year the 50 pounds of barley in the scratch mixture was replaced by 50 pounds of oats, and in the dry mash the 100 pounds of crushed oats was dropped and substituted by 50 pounds of bonemeal. The green feed used dur- ing the winter months consisted of mangels, while in the spring months sprouted oats were used instead. Each pen consisted of ten birds, kept con- stantly housed in a shied roofed build- ing 10 by 12 feet in size. Nearly two- thirds of the front of the house con- sisted of glass and curtains. Hoppers supplied with grit and shell were pro- videcl for each pen. Green feed fresh from the fields in late summer and early fall helps to prevent the usual decrease in dairy production at this time of 'the year. If the breeding of thoroughbred poultry was more generally conducted on business principles, when engaged in largely for the sake of expeetcd pro- fits we would net hear of so inan disgusted or badly disappointed hrotcl ers. A large proportion of the be- ginners commence with an enormous amount of self-coaceit and false ideas and a very email arnorint of exper- ience, and until this is directly and completely reversed, sucoes.1 and profit Will nauer be attained. - The Uncorteted Figure. Miss Cricket — "Goodness, Miss Wasp, You're not a bit styllsh—don't you know the slender waist is entirely out of date?" Breeders with early hatched cock- erels often hold them too long, espe- cially if they have plenty of feed and do not need the money. Then they find that the price per pound drops until the four and five -pound birds bring no more money than they woold have brought as broilers when weigh- ing two or three pounds.L , , Her Liver Tr ubled Her • r The 'Pad Year Miss Pearle L. Zinclr, Bars Cone; N, S., writesaee"I was awfully,: troubled with my liver, this lastyear haelo and used to get such dizzy spells I would lave to sit dawn while 1 768 doing nay work. In the Morning when I got up, my tongue was coated, and I had a bad taste in /ay mouth, and oftentimes I was trotibled with pains in my stomach. I reoffered in this way until a friend oi mine who had used your MILBURN'S told nee ef havhig •Uiied them, '1 then Can truthfu/lv eay tha.t they certainly oeldes1 te get soine and try them, and did Me a' fat ef good. X canna reamn.,, mend them too highly to all those who are entering aa I did." 'YOU an PrOcare Milborn'e Lar.tv Liver Pills at all.diliggists or amiors. Put uponlq,- by. The T, Milburn Co., limited, Toronto, Oat,