HomeMy WebLinkAboutThe Brussels Post, 1924-11-5, Page 7se
jf
•
Efficient Farming
.f leatelug Poultry Rouses — NIa.Y
poultrymen experience year after
year continued losses from some of
the most common poultry diseases,
especially those that are of en infec-
tious type, such as chicken pox, roup
and 'canker.
Many of these same eoultrymen
could absolutely eliminate these •dis-
eases if they would but pay greater
and more constant attention to ques,
tions of sanitation.
Though sanitation and cleanliness
are important throughout the year,
there is no time when they are mere
important than in the fall.
Too: many poultrymen proceed in
the manner of careless housekeepers
who sweep the floor by brushing the
dirt under the stove or furniture.
Such haphazard methods are really
worse than nothing, because they offer
the birds absolutely no protection or
freedom from the germs of infectious
diseases.''
If you have not already practiced a
Sompleto cleaning of your poultry
house in the fall, make a resolution
to do so this year.
Here are the steps which must be
accomplished in a complete renovation
and cleaning of the house:
The first step is to remove perches,
dropping boards, hoppers, drinking
vessels and equipment of like nature.
These should be taken out of doors in
the sun forlater cleaning and disin-
fection.
The next step is to remove all litter
from the house. There are a number
of ways ofaccomplishing this effec-
tively.
If the manure spreader can be,back-
ed up to the house and the manure
loaded and healed out on the meadow
and spread broadcast, it is the quick-
est, cheapest and most effective way
of getting rid of this material.
In the first place, the ,litter is rich
in poultry manure and nitrogen, and
will show up in an increased yield
of hay tho following season. In small
flocks where equipment is not avail-
able the litter should be bagged in
b
gee
large burlap bags and hauled away
and spread on the land just as soon
as possible.
After having removed all fixtures
and litter, the next step is to dry-
clean the house. This involves the
sweeping of the walls; ceiling and the
entire floor carefully and• completely
in order to eliminate all accumulations
of dirt, cobwebs and other accumulat-
•ed filth.
This must be done in considerable
detail to be sure to get in all cracks
and crevices, and considerable pres-
euro on Alm broom will sweep out
much of thedirtand filth which other-
wise would be overlooked.
Pains should betaken to see that
dirt is gotten out of the corners and
around studding, in order to get the
housejust as clean as possible. Mus-
lin curtains -should be beaten and
swept to get all the dirt out of them.
This step in the cleaning of the aver-
age poultry house is often neglected.!
Best Way to Disinfect—Next comes.
the most important step in the fall',
housecleaning. That includes the com-
plete 'disinfection of the interior of
the house. This should preferably be
done with a spray, although in small
poultry houses it can .be brushed on
with paint or whitewash brushes.
The sprayer, however:; puts the dis-
infectant solution
is-infectant'solution on with force,' gets.
in cracks and crevices where the brush
application would not be so effective.
Where one has spraying apparatus
for fruit trees on the farm, there is
nothing better than this equipment
for spraying the interior of the poul-
try house,
For the average poultry outfit a
barrel sprayer with about twenty-five
or thirty foot lead of hose is very
satisfactory.
For coarse sprays with which there
may be mixed' whitewash solutions
containing lime, there is nothing bot -
ter than a Bordeaux nozzle, for it can
be to quickly and easily 'cleaned and
the coarseness of the spray can be so
readily changed.
For fine disinfecting sprays a whirl-
ing spray nozzle is always the most
efficient, because ft puts the spray on
with great force and more or less as
a mist, bringing about more equal dis-
tribution of the solution on the walls
of the house.
Whatever typo of spraying outfit is
used, considerable pressure should be
back of the spray in order to force it
into the boards and cracks about the
house.
It is a common practice, and right-
ly so, to include in the disinfecting
Solution a whitewash mixture of lime
and certain adhesive compounds,not
only to cleanse the house but to whiten
1t, up and give it an• extremely neat
and attractive. appearance, •
.4, efetehonse White= ale --There are
a great many combinations of mix-
tures which can be used and many of
them aro effective, but for one who
wishes 'to use a simple, easily mixed
whitewash spray which sticks perfect
ly to the house and which carries with
in, powerful disinfesting properties,
there is probably none superior to the
following mixture: Hydrated Lime,
one-half bag; common table salt, six
pounds; molasses, one pint; ground
alum, three 'ounces; and hot water,
ten gallons,
Add one quart of Sonne good disin
fee tant.
The beauty of the above formula is
the fact that the hydrated lino does
not reeuire slaeltimr.. as dues reek
lime, but goes into solution readily
upon adding the hot water,
After the house has been tjioroughly
sprayed it should be allowed to dry
out for day or two before the next
step inthe fall housecleaning is under-
taken.
In the meantinie the equipment
which was plaeed out of doors should
be thoroughly cleaned, sprayed with
the same solution and replaced in the
house. The windows should be wash-
ed outside and in, Any broken equip,
ntent or fixtures on or about the house
should be repaired, and after the
house has dried out the floor should
be covered with four to six inches of
good straw litter, and the nests should
be filled to a depth of • one or two
inchesewith clean shavings.
The house is now ready for the
birds.. A clean, sweet, safe environ
meat is theirs. They are not from now
opt handicapped by the presence of
contagious disease germs in their
midst,
Keep a Record This Year—Keep a
poultry fleck record this year, even if
It is nothing more than a daily record
of egg production, Better still, keep
a record of receipts and expenses as
well.
Considering the small amount of
time required to keep a simple record
of this sort, there is probably nothing
that you can do which will yield a
greeter return in the direction of :im-
provements in the poultry enterprise.
In no other way can accurate com-
parison be made of one year's results
with another's.
A record of past accomplishment
serves to make the daily pare of the
flock much more interesting, for one
is then constantly striving to better
the previous year's record. The satis-
faction that comes from gathering on
Thanksgiving Day 10 or 15. per cent.
more eggs than the flock laid one year
before can be appreciated only by one
who has actually experienced it.
In a few years one will"bo able to
establish, by means of the daily egg
record, a sort of standard for his
strain of hens and his particular con-
ditions. A glance at the standard
when collecting eggs s will show how
the flock is measuring up at any par-
ticular time.
Similarly, the income and expense
'record gives a measure in dollars of
the progress of the poultry enterprise.
If carefully studied it will give the
key to many little ways of increasing
the yearly returns.
Dynamite "Don'ts"
The list should be memorized by
any one who uses explosives. Before
handling any dynamite, glance over
this list to refresh your memory:
Don't smoke while handling explo-
sives and don't work with them near
a light.
Don't leave explosives where stock
can get at them. Cattle like the taste
of soda and saltpeter, but other in-
gredients miglit make them ill or even
kill them.
Don't tamp in a charge with a
metal bar.
Don't be in too big a hurry to see
why a charge didn't explode.
Don't use chilled or frozen power-
ful explosives.
Don't cut or break a- frozen car-
tridge. •
Don't carry blasting caps in your
pocket
Don't try to remove the wires from
an electric is bla tin
x blasting cap.
P
Don't dig out a hole that holds a
charge that failed to go off. Dig an-
other hole for another charge at least
two feet distant.
Don't force a primer into a bore
hole,
How to Fail in Dairying.
Don't keep records; you will have
to figute and think. This is hard
work.
Let the cows go dry in winter; it is
hard to milk by lantern light.
Feed the cows straw instead of
bedding them with it. Then you can
sell hay.
Don't use balanced rations. Don't
have a silo. Don't use legume hay.
Keep a scrub bull.
Have a fork handle ready to teach
the cows their place. Keep 20 160-
1
pound sows instead of ten 300
FOR HOME A ND COUNTRY
The Sault Convention,
Health, Technical Education, Pro- matter of foode, foe example, it. was
gram Planning, and Horne and -Scheel
Co-operation were the subjects 9ceu-
pying chief attention at the Annual
Women's Institute Convention of Al -
Dina and St. Joseph's Island held et
Sault Ste. Marie in October. It was a
real gathering ground for the forces
of progress in that progressive 'part
of Ontario with stimulating reports
from the branches of things accom-
plished during the Year and dines -
skins as to future plans.
"The Women's Institutes are wel-
come visitors to the Sault," said
Mayor Dawson in his welcoming ad-
dress, "'We are interested in the
agricultural success of thie district,
are doing everything in our power to
make it more prosperous, and gladly
place this building and our services
at your disposal now and et any time
you decide to convene here."
"We must try to give more voea,
Coital guidance, help the student to
find out his tastes and talents, train
him, and then help .him to find his
right vocation in life," said Principal
Williams of the new Technical' School
in an illuminative address at the
close of which a committee was form-
ed to secure classes in woodwork for
the boys and young men of the rural
districts.
"Pure water and good milk are most
important factgrs in good health for
individual and community, Chlorin-
ate the water and pasteurize the milk
if you have any doubts as to the ex-
istence of typhoid or other disease -
producing germs in either," said
Medical Health Officer Dr. A. S. Mc-
Caig in a very practical talk.
"Use fresh vegetables and fruit, get
plenty of .fresh air in the sleeping
rooms. We are redycing tuberculosis
and can still further reduce it by
right living and treatment in the
early stages.
"Cancer is not hereditary. It can
be successfully treated with surgery,
X-rays and radium, if taken in time.
Watch all lumps or sores which do
no 1
them attended to
heal and have
to
promptly."
"The Women's Institutes of Ontario
are the first attempt made ley a people
to sot up a State Department of
Home -making and Community build-
ing," said Miss Emily J. Guest of the
Dept, of Agriculture,. Toronto. "They
represent something very fundament-
al in nation-building—the understand-
ing co-operation of the man and the
woman in the home, the co-operation
of the homes of the community with
each other, with the school, with the
farmers' organizations in the Branch
Institute, and the cooperation of the
individual and the community with
the college, the departments of State
and the Government through. the In-
stitutes Branch. of the Dept. of Agri-
culture of each province."
In their nfutualhelp program the
Institute begins with a 'study of the
improvement of the individual, the
.home and then the community; how to
achieve 100 per sant. efficiency in
health through proper feeding, cloth-
ing, rest, recreation; in work by train-
ing and the exchange of useful ex-
`periences; is citizenship by studies
of the laws and how we are governed,
with surveys of the legislation passed
by each government; in economics by
the study of production, preparation
for market, markets, fair rewards for
work, and wise expenditure.
The rural women had made great
advances in the last ten years. In the
now a question of properly balanced
as well as toothsome meals. An On-
tario bachelor had recently criticized
a housekeeperi She gave us corn and
rice et the same meal. What do yea
think of that for unbalanced feeding
now?"
Tho Benumb Institute was not just
a woman's club but a home -makers'
Study Centre related to the Dept. of
Agriculture in much the same way as
the public school was related to the
Dept. of Education, locally self- ing is imparted to it. Jesus set b
P es Y
The Sunday School Lesson
NQVBMBER 0
e . ee ng of the Five T ou san , Pim 6: I•15. Golden
Text -1, am the bread of life.—John •6: 35.
ANALYSIS.
I. T4atT BIIALL Nee LIVE By 0004.0
ALONE,
I1'. MAN LIVES BY THE WORD OF GOD
1N LIMRIST, 8.15,
IN'rnomme10N The
iets leon
e; and the !lobos the scanty pxovislon
multitude by Christ has a symbolic orlwhich the disciples had despised,
mystical significance. It is connected and gives thanks to God. This aspect
by Jahn the Evangelist, with Paea.•of the matter, the goodness of God in
over time, and thus a Heli' ous me n -
governing, with its own trustees or compassion, but not in compassion
board of directors, if in good standing only. He wishes to,give et "sign" of
as to membership, work, and reports spiritual things. The sign is that men
receiving Government grants, liter- do not live by bread alone, but by the
store, lectures and short courses. Its word of God spoken through him, It
advantages were open to all interest -is theblessing of Christ which in the
ed in achieving bettor homes, finer presenteneIndeedtChri t akes himselfhe aisBthe
people, a bettor community, a happierltrue bread of God. We ought there,
social •life, and a more scientific agri- fore, to think of the breaking of the
culture,
bread in the wilderness after the seine
DFFICIDNT.PUBLIC SDRVICE. manner in which. we think of. the
"We don't believe In waitin until Lords Supper. Both incidents had
g apparently a sacramental significance.
people are dead to send them flowers I. MAN SHALL NOT'. LIVE BY BREAD
in the North," remarked a delegate. ALONE 14,
"Send bouquets while they are alive This f
T s llo o ws from the fact that the
to enjoy them, and the Convention provision of ordinary, breadin the
unanimously passed the following present case is not sufficient. It has
resole;tions: Ito be made sufficient by the blessing
"We wish to congratulate Mr. G, of Jesus.
A. Putnam, Supt. of Institutes for Vs, 1, 2. The eastern shore of the
Lake e£ Galilee to hl
w c s
Ontario,
h Je us here
0 e on the completion of ewe t ,
on
years' efficient service to the ind !repairs for' rest, is a wild and unin-
vidual and community life of Northern' habited distfict. Nothing but an ax-
Ontaxio. We trust that he may be'eited religious expectation would have
induced a great multitude to follow
spared for many years to come in Jesus there, but, as the evangelist ex -
this 'work." plains, such an expectation existed.
And "The delegates wish to express The multitudes were excited by Jesus'
to the Honorable the Prime Minister,' miracles of healing in which they see
the Minister of Agriculture, and Sup-' evidence of divine' power. They are
erintendent Putnam our great appre-`sure at great events aro at hand,
dation of the services being rendered aad thatht the kingdom of God is at
to the homes of this area through the materialistic But Land worldly.expectation is still
Institutes Branch of the Dept. di Vs. 8, 4. Jesus sits down on the
Agriculture, The literature, lectures, hillside to teach. This is his method
and short courses are practical and' of dealing with the excited hopes and
very valuable. If we might add a; with the ignorance of his hearers. He
request to our thanks we should like wishes to wean them from material
to have a manual training course for l istic thoughts of God's kingdom. The
country boys and young men added.) salvation which God is now awaiting
to bestow is notan earthly, rt 1 but a
Also, if possible,that the sewingY,
heaven! or
spiritual good.The even-
coursebe given o the
y
P
g v n same terms as I gelist explains that the Passover was
the other courses." at hand. This indicates that in what
NUGGETS FROM THE CONVENTION, now follows, Jesus is thinking of the
The big thing is the little thing. Passover. He is to give the multitude
a sacramental conception of the king -
Getting the best in and for your own
community is the big thing. If that dom of God.
is done other big things will naturally Vs. 6-7. The first need of the multi -
evolve in the province and will cause rude at the present moment is food.
unnecessary things to fall away. The They have come the long journey
study and development of your own withoutoilymaking any provision forp
bodily necessities. Jesus asks Philip
community is the big thing in the how they are to obtain bread for all
these many mouths, The question is
not due to any perplexity on Jesus'
part, but to lead Philip and the other
disciples to a deeper understanding
of what Jesus now means to do. Philip
answers by saying that the total re-
sources of the disciples amount only
to 200 denarii (that is about! $45),
and that even this amount spent on
bread would not be sufficient to pro-
vide a meal for the whole company.
Apart from Jesus, therefore, the ex-
isting provision of bread is totally
there in your patriotic work.—Mrs. inadequate.
M. J. Nixon, Convention Chairman. II, MAN LIVES BY THE WORD of GOD
The Institutes are very helpful with iN comm., 8-15.
the follow-up work in Immigration and Vs. 8-10. Here now is Jesus' oppor-
helping to receive and make the new- tunity. It is reported by Andrew
comers part of the neighborhood life, that the existing provision, which is
—Policewoman and immigration' in the hands of the serving -man, am
worker Stark. ounts to five barley cakes and two
fishes. Jesus asks the disciples with -
Hilton Beach had no further use out further delay, to command the
for a.jail after prohibition passed, so
we turned it into a public library; juice and rind of the Lenton in a sauce-
which t Institute nstitute h 1
e s to support. P Sep pan, and cook until it is a fairly thick
—Mrs. P. MacDougall, St. Joseph's syrup• Peel, quarter, and core the
Island. I apples, and place them in the cooled
syrup. Simmer until the fruit is clear
and transparent; then lift them care-
fully to the serving dish, Just before
serving, top generously with whipped
cream, decorated with bits of bright
red cranberry jelly.
eyes of the Department.—Supt. G. A.
Putnam.
Hear as little as possible of what-
ever is to the prejudice of others; be-
lieve nothing derogatory until abso-
lutely forced to it; never circulate an
i11 report; always moderate the un-
kindness expressed toward others; al-
ways remember that there are two
sides to every story—Mrs. A. H. Wil-
led, Capreol.
Canadianize the hired man. Begin
FOOD I SERVE ON THANKSGIVING
BY NELL B. NI,CHOLS.
It is not until after the what -to -
have for dinner problem has .been
solved that I welcome the approach
of Thanksgiving. • No woman wants
to serve 'a trite holiday meal any more
than a man desires to eat one. Some-
thing out of the ordinary, but strictly
in keeping with the occasion, is in
order. And I always try to select sev-
eral dishes which maybe prepared be-
fore the festive day arrives.
As I recall the feasts I've made
ready ,in my home, I find that the
pleasantest ones were those which re-
quired little work at the last minute.
Maybe I should not be boldd enough
to say it, but I venture you will agree
that it is mighty difficult to be thank-
ful for a meal if you have to spend all
'the morning before . it is to be eaten
iin the kitchen over a hot, steaming
cookstove. It is much more fun to
help the children set the table, crack
I nuts, chine red apples, and.pop corn.
FIRST PREPARATIONS.
Ugly Enough to Win.
lethel--"My dear; she's a ecreninl'
Eve—"Yes•; almost homely e••ough
to win in a beauty stow." •
The, successful menufacturtr has
been etudyl1g sales ever since the
time errived when he could not -road.;
fly sell all the things he meld produce.!
With an increase in the facility of,
Producing goods there has been an in -i
crease in competition and men have
had to struggle to get the consmner to
buy their goods inetead of. those of
eompatitore. Unless proper selling
methods aro followed one is apt to,
find that his competitors golf ail the'
business.
I always decide on my moms a week
or twe beforehand. At the Sante time
I elamino.tho tablecloth and napkins
to be used, making certain that they
Ile not need washing. ,•
Then•plans for the table centrepiece
are made. Usually I choose a basket.
or dish filled with red and yellow ap-
ples, russet pears, grapes, or any.fruit
that is gveilable; ether times I prefer
to use a large calve, which is to be
served for the dessert, covering it
with chocolate icing and adding tiny
pumpkins cut from orange peel for
decoration. • One year' I inserted,yel-.
lowish candies in apples, of the same
shade, and grouped these mooed a
small pumpkin inwhich four large
candles were placed. Of course, color-
ful autumn leaves ' and flowers are
charming. .The chief thing to -remem-
ber is to keep whatever decoration you
USA low enmrnh en that veil will net
have to peek over -and around it to
talk to your family.
Another bit of work I attend to be-
forehand is the polishing of the silver
and the filling of sugar bowls and salt with a small, stiff -bristled brush, dip -
and pepper shakers. These are de- ping this in hot water. Wash the ham
toile, I know, but they cause hurry in warm water and cover it with cold
and worry if left undone too long.
Fruit cake and plum pudding arowater, Ietting it soak in this aver -
traditional Thanksgiving Day desserts,
!
night. In the morning drain off the
water and rinse the meat in cool
and the next !test thing abon; them.
after the taste is considered, is that
they oan be made several weeks be-
fore being used. A custom in my
home is to make either the pudding
or the cake every year in large enough
quantities for Thanksgiving, Christ-
mas,
hristutas, and New Year's days. If stored
in a tghtly covered stone jar, both
the pudding and cake improve with
age,
In cooking poultry, game, and fresh
pork, I like to start with a hot oven,
and just as soon as the meat be-
gins to brown I lower the heat and
complete the cooking very slowly, An
oven thermometer is used in my kit-
chen; I place the meat in the oven
when it registers 400 deg; F., and Mont provide decoration Let soak
then lower it to 824 degrees; several hours,' or overnight, Then rub
the meat with a beaten egg an4
sprinkle it with brown sugar and fine
bread crumbs, equal portions of which
FESTIVE HAM.
Select a small ham and scrape with
a case knife; then scrub vigorously
water: Place it in a large kettle and
add enough cold water to cover by two
inches.' Bring slowly to the boiling
point, and add six whole black pepper-
corns, one email pod of red pepper,
and four .whole cloves. Continue to
simmer, adding more water as is nec-
essary to keep the ham covered, until
the meat is so tender that a fork may
be inserted in it easily.
Remove the kettle from the stove,
but let the Men remain in the water
in which it is cooked until it is cold.
Then drain, remove theskin, and trim
off the surplus fat, Return tho Tram
to the kettle, and pour six cupfuls of
sweet eider over it, If one wishes,
whole Cloves may be inserted in the
Water and salt are notadded until
the meat or poultry has cooked thirty
minutes. If water is used before this,
it steams and stews the meat, and
prevents' the formation of the much- have been mixed together. Place in
desired crisp, brown crust, while salt a roaster and pour the cider around
extracts the rich juices, destroying the the, meat. Beke in a'slow oven about
flavor.
While searching in my recipe, files,
I found several dishes that have been
served successfully in my home on
Thanksgiving days. I ani passing
some of them on to you with special
recommendations for those whichcan
be :nada ready in advance,
:APPLE TREAT.,.
Six apples, 11/4 cups water, 1 cup.
sugar, 1 lemon.
Place the smear. wane, and the Aar! .ih+i'enr»er: oniens. Anti salt 0.
two Moura, basting every twenty min-
utes with the cider.' The loon may be'
served cold or hot, A highly seasoned
gravy may be made from the cider.
PUMPKIN PIE.
Two cups steamed pumpkin, 1 tsp.
cinnamon, lee tsp., :nutmeg, 1 tbsp,
bread crumbs, 1 tsp, salt, %.i cup
sugar, '' eggs, le tsp. ginger, 1 cup
thin steam, 1 cup'eheppe.i raisins, 1
n.
sage,
providing these supppliee, had been
I overlooked by his follovrers. Tho latter
had complained of the scantiness of
what they had. Ile dwells reverently
Ion its greatness. By his action, Jesus
gives the bread and the fishes a sym-
.bolic or, sacramental significance. As
he prays, a deeply religious Moires -
distributes
cion steals over every soul. Then Jesus the bread, and to the won-
der of all, it is found sufficient,
Ys, 12, 13. It is not said that the
bread and fishes were miraculously
multiplied, But from the statement
that the quantities of broken pieces
which remained filled the baskets of
all the twelve disciples, it is apparent
'that this is the thought by which the
event is explained, Yet if we only
'think of the miraculous multiplica-
tion of the material elements, we fall
short of a true understanding of the
incident, and some have thought that
we ought to look on the whole incident
as a sacramental meal, signifying
that it is not bread alone that satis-
fies, but Christ. This is in any ease
'the final truth taught by the incident,
THE BREAD BROKEN.
In Palestine bread is made in loaves
that look like big, heavy pancakes;
one of them may be enough for a
!meal. They are half an inch thick
and nine inches in diameter, They
!are not cut to be eaten; it is regarded
'as wicked to use a knife on bread. It
is always "broken" with the fingers.
The Bible never speaks of "cutting"
bread; bread is always "broken.''
Lamentations 4:4 gives a picture of
!desolation and penury.
Infants ask for bread,
And no one is breaking it for them.
When our Lord fed 5,000 people
with five of these scones we read that
after a blessing he
"broke
and
gave
the loaves "
to his disciples"; s and he
P
did the same when seven loaves were
used for 4,000 people, So in the Up-
per Room Jesus "took bread, and
blessed and brake it, and gave it to
his disciples." When he was with the
two disciples at Emmaus, he took
the bread, and blessed, and brake it,
and gave to them." The Book of Acts
tells us about believers "breaking
bread from house to house, and the
apostle Paul speaks of the "bread
which we break."
APPLICATION.
This is the only miracle recorded by
all four evangelists. It must conse-
quently.have been of very great im-
portance as to immediate purpose and
spiritual significance. What do we
learn from -this wonderful story?
How human in his sympathies was
the Lord Jesus Christ. He had such
a passion for human souls that we axe
far too apt to think he cared about
nothing else. He cared greatly about
the bodies of men, their physical
weariness and hunger. He had a true
body himself, and was often weary
and worn and hungry.
How superhuman in his essential
nature was the Lord Jesus Christ,
Some of Jesus' miracles of healing
might be explained away as examples
of faith care. But here, in the feed-
ing of the five thousand. with five
loaves and two fishes, there is an Un-
mistakable display of divine power.
the pumpkin, and stir in
the b
eaten
eggyolks, the y . Add t e raisins and cream,
and fold in the stiffly beaten egg
whites and the grated rind of the
orange, but not the juice or pulp.
Pour into pastry -lined pie pan and
%bake in a moderate oven.
MARSHMALLOW SALAD.
Two cups marshmallows, 1 cup
English walnuts, 1 cup pineapple, et,
cup whipped cream.
Cut the marshmallows in fourths
add tho broken nut meats and diced
pineapple. Stir in the whipped cream,,
and serve very cold an lettuce leaves.
This salad may be trade a day before
being used if left in a cold place over-
night.
HOLIDAY JELLIED SALAD.
Two tbsp. gelatin, 1 cup cold water,
11/4 cups boiling water, Weep lemon
juice, 1/4, cup sugar, 3 small tart
apples, 1 cup celery, ri4 cup nuts.
Soak the gelatin in the cold water
ten minutes, and dissolve in the boil-
ing water. Add the lepton juice and
sugar. When the mixture begins to
stiffen, stir in the apples, which have
been pared, cored, and cut in small
dice. the celery cut in small pieces,`
and the broken not meats, Turn into
one large or six small molde, which
have been wet in .cold water. Chill
overnight, Servo unmolded on a bed
of lettuce, with salad dressing.
FRUIT :CAKE.
One-half cup butter, 31, cup brown
sugar, `s cup seedless raisins, % cup
currants, ef, cup citron (finely cut),
?4.: cup molasses, 1 tsp. orange ex-
tract, 2 eggs, 'r4 cup milk, 2 cups flour,
l•4 teaspoon Soii:n, 1 tsp. cinnamon, In
tsp. s.11spice, 'r4 tsp. mace, 14 top.
trove.
Cream the (.butler and add the
sugar, beating the mixture until it is
light, Then stir in the' beaten egg
yoks,•molasses, and the milk, adding
the flour in which the soda and spices
have been mixed, -alternately with the
milk, .Add the chopped and lightly
floured raieins, eurrants, and citron,
and the extract. Fold in the stiffly
beaten egg whites. Bake slowly in a
deep pan or pans one and one-fourth
hours,
THE. TRA' GEDY OF IT
The nit. of the practical fawner, s
to increase his net profits. That s
what the majority of us are 111 the
farming business for. In this respect,
many articles have been written on
the advantages of high yields,. An ex-
amination of costs of, and incomes
from crops adds emphasis to the di-
rect relation of yields to profits,
Invariable . high yelde have as a
chief basic condition a rich soil. The
farmer who attempts to grow big
crops on soil that lacks an abundance
of potential plant food, as well as pro-
per mechanical conditions, is taking
a very long chance. As a practice,
such an attempt has over and over
again proven a failure, Thoughtful
farmers everywhere have abandoned
the idea.
High -producing land is not only
well supplied with all the chemical ele-
meets required in plant growth, but
it bousee those elements in such form
and condition as to make them read-
ily available, provides an optimum
supply of moisture, favors organic ac-
tivities which replenishes the plant
food supply as the season advances. It
also absorbs sunshine readily, and
breathes in the gases of the air, In
all, the soil conditions for the growth
of maximum crops are extremely com-
plex. Were they more simple, fertil-
ity would not be the big problem it is.
But, since it is complex and also essen-
tial to successful handling of agricul-
tural land, the farmer who fells to
give attention to its solution will soon
be a back number.
The tragedy of it is that so few
farmers actually succeed at increasing
the productive capacity of the land
they farm. Itis high time that more
of us deliberately set about this big
problem of providing a better soil for
our crops.
It
LEAVING AN ESTATE 1.1
7P
The life insurance companies are
fond of gathering figures regarding
the uncertainty of life, especially with
reference to the accumulation of
wealth. It is well that these companies
do this for it brings to us a realization
of what the life history of the average
individual is. The one who get inter-
ested in these figures becomes more
cautious in the management of his
finances, and endeavors to plan
ahead.
These statistics show that only
three sten out of every hundred leave
estates of $10,000 or over; fifteen
others leave between $2,000 and $10,
000, while eighty-two of every hun-
dred leave no income producing estates
at all. In other words, the chances
are better than four to one that you
and I will die poor; we won't leave.
the world with any more than we
entered it.
These figures almost scare a fellow,
but the farmer need not take fright
as much as the city fellow. The farm-
er who owns a farm, has an estate to
leave; it is an income-producing es-
tate at that; at least it should be. If
that farmer sells out and goes to the
city the chances are that his money
will get away from him, and he will
be numbered among the eighty-two
who die poor.
So, from the standpoint of having
something in old age and of being in
a position to leave relatives at least a
little remembrance, it seems a wise
thing for a fellow to hold onto the
farm. Apparently a good farm is
good insurance.
Winter Killing of Clover.
If clover goes` into winter with only
a thin stand, or if cropped closely, it
is very liable to be winter killed. In
the opinion of the supervisor of Illus-
tration Stations 'of the Experimental
Farms, heavy seeding is a great help
against winter killing, as then clover
roots entwine, forming a matted sod
which is able to withstand the altern-
ate freezing and thawing of opening
spring. The more top covering left
as winter protection, says the Super-
visor, the greater are the possibilities
of harvesting heavy crops next year.
Consequently, at this season of the
year, animals should not be allowed
to pasture on newly seeded fields.
Milk Cows Clean.
"Milking is an important job,"
says a successful dairyman. "Wheel
the cow tester was bore, we tested the
strippings from the cow and found
that they contained eleven per cent,
of butterfat. This further impressed
us with the importance of milking the
cows clean."
�o w
Sewing Room Suggestion.
Instead of pinning a pattern that is
to be used many times, lay et on the
cloth to be eat and ,fasten down with
weights. Meek en edge with white
Crayon and cut by the (nark after
lifting pattern.
Every uoodle has en eye mit for
business and generally i<arrite its
point.
Take any old box for sboebrushee
and polish, and call it a shoebox. Tl
will save a lot of cleaning up,