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HomeMy WebLinkAboutThe Brussels Post, 1917-12-20, Page 7By Agronomist ., This Department la for the use of our farm readers who want the advice.of an expert on any question regarding soil seed, grope etc. If our question to of sufficient general Interest, it will be answered through this column, If stamped and addressed envelope Is enclosed with your letter, a compl�ne answer will be mailed to you, Address Agronomiet care of Wilson Publish 9 Co., Ltd., 73 Adelaide St, W-„ Toronto. NEVER BURN slAi1MUS-MAKING MATERIAL Too many of us are quite thought- But we have not yet learned to con. less about the use of fires.on the farm. vert the rubbish which accumulates Fires, on the 'average., farm, do far about the place into crops. Most of more harm than good. us simply burn it. Rubbish may be Everyone who burns stuff in the defined,, as any sort of material gen- fiold or woodlot does it because he be- erally considered unsightly, useless heves he is destroying either weed and worthless, which is lying ,ground seeds or useless rubbish, This atti- the premises. It may range from tude is all right, provided we revise scrap iron and'brickbats to dead grass our definition of rubbish and get a and leaf mold. It goes without say clearer notion of the methods by which ing that rubbish consisting of inor- weed seeds are distributed. genic stuff like stones, iron, etc., could It 13 quite rare to find any amounts be most efficiently used in concrete of weed seeds, especially of the more work; but the organic material, with obnixlotis weeds, still in the send heads the exception of pine knots and some and up from the ground sufficiently otLet things „-tied- rot very slowly, to be burned by the .usual i,pring fire. will quickly decompose to suitable In fact, one of the chief reasons condition for plowing under. why certain weeds have bzeen dubbed "noxious" is because they have devel- value of Compose Heap oped, during many generations, the There should be a compost heap on i ability to survive the various adverse every well managed farm. Several editions and rough treatment to tons of organic rubbish should be g s g �� �! hi !cel v ch the farmer has subjected them. Placed on the pile every yei.r. Itis Usually the amount of vegetable • natter destroyed, when stubble or oth- er growth is burned over in the spring to kill weed seeds would do far greater service if plowed under to help the corn or other crop to outgrow the weeds, Do Not Rob The Land I have known of many cases where stubble ground which was to be put ii.to oats or some cultivated crop was burned over for, the sole purpose of making plowing appear easier! • The man who robs land in that 'gay, even if the land is his own, ought to be in- dicted for robbery and prosecuted to the full extent of the lawl Such wil- ful destruction of the most vital ele- ment in the maintenance of soil fei•- 14b really a rick or tong pile, the new ma- terial not being thrown onto the old rotten compost but should be made into a long pile. Whenever some es- pecially well rotted, rich material is wanted for het -bed, garden, etc., the is tted compost is ready. Thousands of dollars worth of or- ganic matter which should go into the compost heap are burned every year. in Ontario. Any manufacturer who would be so wasteful of a by-product would deserve to fail. Other thousands are est by the burn- ing of the vegetable mold, leaves, and twigs which are present in newly cleared land. Fire, because of its terrible power to destroy organic mat- ter, has been used -from the earliest t]lity and tilth is certainly criminal, times in clearing land. Undoubtedly not only against the present but fire is doing much more good than against future generations. It is this harm when one uses it to burn large disregard for the preservation and log heaps, or big brush piles, but great turning under of humus making ma- care should be taken to burn these at tuuals which has done more than any-. a time when it is damp enough to pre - thing else to cause the abandonment of vent the fire from spreading and burn - so many farms in older sections of the ing the leaves, twigs and leaf mold country—this is what causes the land over the entire clearing. By allowing to "run down," "run out" and become the fire to cover the entire clearing worthless for agricultural purposes one may destroy as much plant food until the humus is restored. in the form of organic matter as he It lir 'Very fortunate that „public can replace by rotating crops for the sentiment is being educated and un- next eight or ten .years. dergoing marked changes in this mat- No Are should be started on the ter.. Most everyone who was raised farm unless its purpose is quite de - in the 'grain growing section of our finite and useful. By exercisingithe country can well remember when it proper care along the lines outlined was the regular custom to burn near- above Ontario farmers may, instead ly all of the stubble land, large stacks of wantonly destroying it, turnmil- of stra'v and h thousands upon thous lions of dollars s worth of h umusanak- ands of acres of cornstalks. . s Nov ing materials into cid that willclink most of us see that such wholesale in their pockets and aid in swelling the destruction was sheer- wastefulness. . profits .of the farm. 'Oar/ Every year at the beginning of win- ter many poultry 'coopers are disap- pointed and puzzled by the failure of apparently well grown pullets to lay according to expectation. They can not understand why early pullets that seemed to be developing nicely and show the usual" signs of being near laying should remain at that stage for weeks and sometimes for months. Where the conditions are as de- scribed, the most -common cause of de- ferred laying in an -insufficient ration. Underfeeding in the early fall oc- curs oftenest through the failure of the poultry keeper to increase the food given to pullets on range as much as is necessary to make up for diminution in the supplies secued by foraging. Underfeeding after the pullets are put into winter quarters is usually due to excess of care to prevent them from becoming too fat to lay. In either case the remedy is to feed the birds all that they will eat of a substantial ration, furnishing in pro- per variety the food elements requir- ed, taking caro at the same time to provide for as much exercise as will keep -them in good condition .tinder heavy feeding. While pullets remain on range the dilly Changes in diet usually necessary as, cool weather cemes on are to in- crease the quantities of food given, es- pecially corn and corn products, and if green food on the range is ruining short to supply what is required to 'make up the shortage. It is desirable to have pullets in their winter quarters about a month heforc they are expected to begin lay- ing. Moving them at that stage does not retard laying, while if they are. Moved shortly before or after beginnn- HIGHEST PRICES PAID For POULTRY, GAME, " EGGS 4 FEATI-IERS please writs for partloulare. r" siOULXN tb 'bit.; 89 Dons000nre Market: MOntroal HIGHEST PRICES PAI %'OL RAW FURS ,and GINSENG N. SILLIER 220 M. 1'an1 8t. W. Montreal, k',Q,. '1R.o0eMace, Catch 13k. Of Canada '. ing to lay the change may set them back several weeks. Pullets that will not begin laying before winter sets in may be' left in the coops which they occupied while growing as long as the weather per- mits them to range. When the pullets are in winter quar- ters and are dependent upon the feed- er for all green food and animal food as well its- for grain, one of the follow- ing rations will supply the variety re- quired. The proportions indicated are parts by weight. Ration No, 1. Dry mash i'oratch feed. 3 parts bran. 2 parts cracked 2 parts middlings. •0,100 4 parts cornmeal. 1 part wheat, oats. 1 part beef scrap or or barley, or fish meal. - mixture of the three. Green feed. .1s .available, In constant supply, • Ration No. 2. Dry mash Scratch feed. 6 parts mixed feed Cracked corn. (bran and mid- Green feed. (Uint;s). Cabbage 111 con - 4 parts cornmeal. stain supply, 1 part beef scrap or f^ fish meal. Ration No. 8. - 'Dry mash Scratch feed. 0 harts cornmeal. Wheat. 3 parts bran Green feed, 1 part beer scrap or Sprouted oats, cab. fish steal, bags, 01 ratan- xel beets. Ration No, 4. Ito- melt Soratoh feed. e parts cornmeal. 13aavy oats, 3 .ports bran. Green feed, 1 part beef scrap or .Sprouted oats. fish meal. Ration No. 6. Dry mash Scratch feed. 3 parts .cornmeal. 2 parts cracked 1 part beef seven.. corn, 1 part oats. In deciding upon a.ration a -Poultry keeper should be governed largely by the availability and asst of foodstuffs in his locality. The common 'grains do not differ extremely in composi- tion and food value. Uses for Salt. Sprinkle tt little ealt in the skillet before placing the fish in it to fly and it will not stick to the,pan. Make a little salt bag and rub the griddle with it; pancakes will not stick and thole will be no smoke or odor. Cakes may be prevented from burns ing by sprinkling 'a little salt in the bottom of the oven. When grease of milk has been spills ed on a loot stove the odor arising:front this may be removed by sprinkling with sat, Egg stains on sileoi• can be removed by rubbing with a little salt and a damp cloth. Early Spring Lamb. Early spring lamb, as I understand it, Is an animal finished in January and February, says an exeprt, It must be young'and tender and teeth - some, - I breed early lambs from the meat grades. I prefer Shropshire and Hampshire ewes of good conform- ation and. a Southdown ram, This cross has always produced a lamb of quality for me that commands a top rice Raising early lambs Is a profitable business on any Ontario farm. The lambs are finished and inarketed early and the ewes are sheared during April. At that season the fleece is in first- class condition and will cot'iimand a good price in the wool market. The wool helps to pay for the cost of feed. And the manure is a rich fertilizer that is worth all the straw end rough- age used to make it. I consider it costs me about two cents a day to feed a sheep, because I raise all the rations and roughage on the farm. Under my system of rais- ing sheep, I buy the ewes at the stock- yard in July, and the same animals are conditioned for market and sold the following March or April. Indications point to high prices for early lambs this coming spring, and ewe sheep will cost considerably more than in 1916 and 1917, but 1: believe the price of hothouse lambs -mill sell in proportion to the cost of production. My method of handling sheep should oppeal to ..the busy farmer who has limited pasture land and little waste ground. It gives an incentive to raise sheep because the system has many features that must appeal to the busi-. ones farmer. The net theprofit h great GOOD HEALTH` QUESTION . BOX on capital invested, and the work of caring for the sheep comes after 8y john H. Huber, 3t.A „, bin.the outside labor is over and the sheep are sold before the next year's work begins. The price of lamb and mut- ton is high, and will remain above the old figures for a long time, ram sure., The public is getting to prefer lamb to mutton, and it is up to us farmers to encourage their appetite and supply the demand, "It has been clearly demonstrated that the good dairy cow is a more economical producer than any other farm animal," says Prof, E. S, Archi- bald, Dominion Animal Husbandman. "Not only, does she actually yield more product from a given amount of fend, but she does that at the least cost and the greatest profit" "Notwithstanding these facts, the production of milk and fat from the average cow is exceedingly low, being approximately 9,800 pounds of milk. and 180 pounds of fat per annum, which' in value is less than the total cost of production. Nevertheless, it has been clearly demonstrated that by better feeding and management this average may be easily increased from 80' to 80 % with an increased cost of feed and labor of only 10 to 20. per cent.; the margin would be largely profit. Such' an increase is not only a financial necessity but the patriotic duty of every dairy •farmer" Do not ,allow dirt to 1accumulate in the manger or under the water -box. It 800n becomes foul andcauses the animal to lose its appetite. Dr; Huber wtll answer all signed letters pertaining to Health, If loot Qaestion is of general interest it will be apOwered through these columns if pot, it will be answered personally 1f stamped, addressed envelope Is en. Closed. Dr, Huber will not prescribe for individual cases or maks diagnosis ♦ddrees Dr. John B. Huber, care of Wilson Publishing cc, 73 West Adelaide 6L, Toronto. Consumption—Death's direct door to most hard students, divines, philes ophers, physicians, deep lovers, zealots in religion•—Old Saying. FROM THE SECOND TO THE THIRD YEAR. Three square meals and a little ex- tra for baby, es follows: Breakfast: 7 to 8 o'clock. ':Oat- meal, hominy, cracked wheat (each cooked 4 hours the day before they are used) served with milk and sugar or butter and sugar. A soft boiled egg, hashed chicken, Stale bread and but- ter. Bran biscuit and butter. A drink of milk, course, a factor difficult of manage - At 10 a,m, the juice cf one orange meat especially among the poor (who may be given. furnish the majority of consumption Dinner: 12 o'clock, Strained soups- cases), many of whom feel that they and broths, rare beefsteak, rare roast must somehow work in order to main - beef; poultry, fish. Baked potato, peas thin themselves an•their own. And string beans, squash, mashed cauli- flower, mashed peas, strained stewed yety hen there is fever; and at least un - tomatoes stewed carrots, spinach, as- til the sufferer has recuperated from dessert: PlaintipsBread pladin breadba. For the prime prodisposijkion to this dis- ding, dt: rices, plain spod- ea"'For the consumption germ stewed prunes, boked orstewed fattens on devitalized tissues, apple, junket,tocustard or'c cornstarch. The rest has .Supper: 6.90 to 6 o'clock. Farina, got to be absolute if cream of wheat,'vheatena (sack cook -.the bodily temperature reaches 100 degrees bythe clinical thermometer;m g c1 edt •oh K ours) from 1 to 3 tablespoons- and the bed inexorably when the fever ful, utt served with milk and sugar or has gone above this. The rest should drink. and sugar etbr and sdlt. A if possible, be outdoors—at least with drank of mice. Stale bread and but- open windows. When the air is cold sta. T'ue a week custard, corn- warm headgear is to be worn; - or the starch or junket may be given. 0Oa. woollen "helmet" which comes down casionally malted mills or weak cocoa. over the collar bone: And the foot - ter appetite, three much better digestion and Whmeals a child has a bet -wear must be at least as ample and as self-directed envelope I will mail you the information you desire, Rest in Tuberculosis. What do you mean by rest in tuber- Gelosis? Answer—Such a sufferer must rest; There is otherwise no hope for his emaciated body, an organism on the verge of bankruptcy. 1-lere is, of thrives far better in consequence, comfortable as the hea3gear. Th: y• than those children whose stomachs , b d ] h d; De eeio s Dishes of P� Cothere are sleeping bags mads for such �D Y mustoybe abundantly cote are constantly working overtime. Yet patients. The idea of sleep is involved some especially delicate children can- I .lot do without a luncheon at 3 or 3.30• in that of rest. Nowhere else should then a glass of milk and a biscuit or nature's soft ours be so sedulously a cup of broth are right. Or a chdd wooed. Insomnia is most exhausting may at this time relish instead a in such a disease as this, when it is so apple scraped raw or a pear; this is necessary to conserve _and build up particularly judicious for eonstipat- the strength. Nor has any restora- ed children. Children recovering from tive ever been invented to compare serious illness, will require, according with sleep. Insomnia, with fatigue to the doctor's directions, more fre- and over exertion, have predisposed, many to tuberculosis. We strive to quem feeding. induce sleep without medication if pos-I QLTESTIONS AND ANSWERS, sible; may • among other ways, be 1 Mi WS induced by drinking of hot milk after the patient has been tucked away for; If you will send me a stamped and the night. This year because of the scarcity of sugar we must use less for our Christmas candies. Every pound of maple sugar; honey or molasses that We use instead .of white sugar means moire for .food for the British and French children. If we 000, in addi- tion, spread the candy we make over the surface of pop corn kernels, an even greater saving of sugar will re - suit. Pop corn, salted, buttered, or mixed with molasses, is a wholesome and un - expensive confection. Pop corn cake may be molded in the form of 8`o1- diers, cannon, dolls and other shapes. Fancy boxes or net bags filled with prepared corn 'will• delight the little folk. ' Combiiatipns of dried fruits and nuts may take the place of candy in filling Christmas boxes. The following are excellent recipes: Pop -Corn Balis Mix 23t cups molasses and OA cup brown sugar, 1 tablespoon butter and 1 tablespoon vinegar and boil until it hardens when droppedcold water. into r. wa Have ready 5 rt of qua spopcorn,free from any imperfectly popped grain. Pour this Mixture over the corn; mix well. Dip the hands into cold water and press the corn into balls. Chocolate Pop -Corn Fudge Cook together a pint of sugar, half a pint of milk, 2 squares of bitter chocolate, 1 tablespoon butter, and a sa1-tspoon of salt, until the soft ball stage is reached. Then remove from - fire; add a teaspoon of vanilla extract with lti cups of coarsely chopped pop corn. Stir until the mixture is creamy but still soft; pour into greased pan, arid when it hardens sufficiently, mark into squares. Maple Pop -Corn Squares • Boil together 2 lbs. brown sugar or maple sugar, 1 pint new milk, and i4 teaspoon cream of tartar. - When the syrup makes a soft ball in cold water, add 2 tablespoons butter; stir it gently and remove from the stove; add a teaspoon vanilla; set the pan in a ves- sel of cold water and heat until it be- gins to cool. Then pour into greased, straight -sided pans, and strew thick with pop corn, while still soft cut into' squares, but cut again in the same lines when cold, Wrap the pieces in waxed paper. Pop Corn Cake One quart popped corn, 1 cup sugar, 34 cup corn syrup, 1/. cup water, 2 tablespoons molasses, 1 tablespoon butter, 1 teaspoon salt: Pick over the popped corn, discarding all hard kernels, and finely chop the corn, or put through meat grinder, using a coarse knife. Put sugar, corn syrup and water in saucepsu, stir until it' boils, and`cook tc 270 degrees F., or until candy cracks when tried in cold svater; add molasses and butter, and cook to ,290 degrees F., or until it is very hard when tried in cold Water. Add cern, stir until well mixed, re- turn to fire a moment to loosen it, then pour on buttered slab or tray and roll with rolling -pin as thin as pos- sible. Cut in squares or break in small pieces. Molasses nta.v be c.nitted. Maple Corn Balls Three quarts popped corn, 1 cup maple syrup, Si cup sugar, 1 table- spoon butter, 3/_. teaspodit'salt, Pop corn andi11 over, c o d]acardin k p , g kernels that do notP Po, an putlarge in lar e kettle. Melt butter in saucepan and add syrup and sugar. Bring to the boiling point, and let boil until mix= ture will becomebrittle when tried in cold water. Poue. mixture gradually while stirring constantly, over corn which has been sprinkled with salt: Shape into balls, using as little pres- sure as possible. Pop Corn Fruit Cookies Mix 1 cup each of fine -ground pop; corn, sugar, and fine-cut figs or other • dried fruit with tJs cup each of short- ening and milk and a beaten egg. Gradually add 1 cup each of Wheat! flour and cornmeal, into which 1 tea -I spoon salt, 114 teaspoons nutmeg and, 4 teaspoons baking powder have been sifted. Roll 1-3 inch thick; cut out and bake in a moderate oven. • ' Fruit Nut Caramels 1 cup figs, 1 cup. dates, 2 cups wal' ! nuts. Wash and stone the•-dates,l awash &gs and remove stems, and put with the nuts through food chopper. ' Mix together thoroughly and press firmly % inch thick into a small but- tered pan. Cut in squares, or shape in small bails and roll in icing sugar. IIow To Wrap Xmas Boxes. Christmas packages are getting . more attention this year than they did last. Since gifts are to be more practical. and not of the decorative type the outside of the package mus be decorative, For the last two 0 three years people have used for wrap ping tissue paper of various colors generally white; Mare tied a package with red, _green or holly ribbon, and Good Action in Draft Horses. t Size and power are of little value if r the draft horse has not enough action - to handle his big weight in an efficient • , manner. The action of the draft horse should be bold, clean, and somewhat stylish. have thought they had solved the prob lem. Thisyear givers mu consider onside. g1 the individualityof ve • r every person to Y A whom a gift is sent. • 1 Again paper is scarce and every scrap to be found about '.se home should be utilized.. Almost every household has stored away in the attic for storeroom rolls or parts of rolls of Iwt*e�11 paper. These pieces can be used f11 wrapping the Christmas packages to good advantage. For the round flat package contain- ing some soft fabric, yellow could be used tied with black ribbon, or if nec- essary one could purchase raffia in various colors for a small amount, much less than the cost of ribbon, and when ty ug the bow a small bunch of flowers, perhaps the best ones of. a spray which has been used on a hat, could be slipped in the knot. The paper may be a little hard to handle. If itis eut in shaped pieces use paste to keep it in place. A pretty bag for a young woman would look well wrapped in paper of a Dreeden design tied with light blue or green ribbon. For a man a plain brown paper tied with red or green raffia is very sensible, since a man has no use for ruffles or furbelows of runt description. Bright green or yel- low beads are fastened on°the ends of the raffia, Most men like red and - The feet should be carried forward and back in straight c a st at ht line i g without paddling, winging, o n the • irregul- arities other e ni- g, g g, g arities o£ gait.. It is necessary that the feet move straight and smooth in order to get the best and greatest i 'stride with the least energy. Knee action in a draft horse is not important. A long stride which covets considerable ground is much more important than high knee ac- tion. Ability to cover ground is what I }Irish I had a giant top, A. b g iron splicer in it, Attd string as long no anything' Oh, how I'd love to spin it blue, and it would. be a good idea to add a touch of color to the strings where it harmonizes with the wrap- ping. With green or red sealing wax the package is complete for the male or relative. - - friend • Sealing wax can be made decorative in many ways. Green erred would be the best for Christmas, and if one has nothing else to seal it with use one of the new coins, or a thimble, but much better would be a monogram. Pendent bows beaded are especially suitable for children. For the package for little folk the shape should be disguised and _ it should be wrapped securely. Often- times their little eyes light upon things which mothers think are safely Midden, and if the package le not safe- ly wrapped the surprise is spoiled for Christmas morning, Little folk are very wise and .can often tell by the shape of a package what it contains. Covered with soft green or gray tis- sue paper and tied with bright green or rad ribbon or raffia, with Iwo little bolls tied to the bow, an especially attractive package may .be arranged for the children. Often small Santa Clauses tied op the boxes for little folk make a, Pilo -l- ing impression, even through the aoi Breit ore curious to get to the inside, With a "round package wrap the crepe paper about It loosely, brill* the paper to the top to form It rosette an tie with ribbon and whit a spray of aV' ors or holly In the centre, MINNIP VW'IMBLE'"u" GREAfr 8.JNT "If it had merely come to my ears as gossip," said Mra. - (Milli. with dign]ty, I should always of Minnie 'Nimble. Bet I cannot, re- ject the testimony of my own oyes" "Of course nbt, Lucretia," assented Mrs. 13essey, somewhat tartly, "brit there's such a thing as seeing straight` and understanding crooked." "That has scarcely a -friendly sound, Susan," rejoined Mrs. Odlin, stiffen- ing. "All I can say is, I possess a fair intelligence and excellent eye- sight, and Minnie Wimble's land ad- joins mine, and I see what I see, If I had a great-aunt eighty-five years old visiting me, I should fulfill my duty to the aged as I understand it. I don't say that Minnie Wimble doesn't understand hers differently, but— Well! To see that poor, frail, silver - haired, tiny, old lady with a limp cm - Welly doing Minnie's washing and spreading it out to dry! 1 was observ- ing orioles through my opera glass and she came directly in line, so I saw the whole thing." "Ohl" said Mrs. Bassey. Mrs. Odlin flushed, and rose to leave. "If you persistently misin- terpret my remarks, Susan, I'm sorry," she observed, "but Ltliink I'd better go. I have a call to make on Mrs. Teeby and a few of the neigh - "And And I rather think that I have a call to make on Minnie Wimble," mur- mured Mrs. Bessey, looking after her departing guest with a peculiar ex- pression. "It'll probably be a pleas- ure, and I'm quite sure it's at;luty." It was the brisk, little, old great- aunt herself who limped to open the door. Mrs. Wimble was out, but Mrs. Bessey accepted a cordial invita- tion to come in, and the old'lady was soon chatting delightedly of the pleas- e f her visit. "All my great-nieces are good to me," she said proudly, "but Minnie's the most understanding. The others, bless them! want to keep me wrapped in cotton wool so's I won't break, but Minnie lets me help her do things. You wouldn't believe, now, the good time we've been having together with Grandmother Landon's laces, They needed looking over, and Minnie had put it off till I came, because she re -s, membered I was dainty -fingered handling such things, and she'd a notion there was one or two might be put in shape to use, now fichus and capes have come in again. Grand- mother Landon's wrought collars were famous, and there's a shaped net shoulder scarf with scallops and a bas- ket -of -grapes pattern—well, you'll see it soon, for Minnie's going to wear it guest night at the club; but you be sure, deary, to ask her to let you look at the work close to. It's wonderful! "The scarf 'vasy ellew as could ,be when we took it out of the trunk, and a stitch gone here and there and dreadfully tender; Minnie said she was afraid to touch it. She let me wash t and bleach it all myself, and, decry, is come out beautiful! Minnie's as pleased as Punch, and so am 1 And somehow, just looking over the old trunk together got us telling stories and remembering things, and tallying amily tails, so's it most seemed like going back to when Sister Maria was with me, and we used to talk by the our, sewing together for the children. Well, well! Maria's been dead thirty years now, and I'in a very old woman, nd Minnie's still a young one; but she's understanding, my dear; she's nderstanding!" "Yes," said Mrs. Besseyi4..ii8 fitly, "she s." Soon she said good -by with a friendly smile on her lips, but sonme- hing rather like the light of battle in her eyes. ""I really must go," she explained. "You see, I have other calls to make—on Mrs, Toby and a few of the neighbors." To herself she murmured as she reached the gate, "Lucretia Odlin's trail needs following up, and for once t's going to be followed, and follow- ed quick," Washing Woollen Garments. The secret of success in washing all woollens—woven undergarments, flan- llel petticoats, and cashmere capes and dresses—is not to pour water upon the dry'material, and not to rub soap upon em. Plunge the garments into a tub of hot water in which soap has ecu dissolved. The water should not e hotter than the hands can bear omfortably. A board should not be used for lannels, but they should be rubbed nd squeezed gently between the hands until all soil is removed. Have ready nether tub of weak suds a little hot- ter than the first, and drop them into 1, rinsing thoroughly. Wring as ightly as possible from the last water, all and strap into shape, and pin rmly to the line, pulling them gently until all wrinkles are removed. To make thein smooth, with the ap-. pearanoe of a new article, take be - ore quite dry and press with a mod- erately hot iron until they are celn- letely dry, A Clean Giveaway. P08011er (at roll -cal])•• --Why is Bob- ble Brown absent? Toopny Telltale ---Pie's playing tru- ant, sir. fioacher-•-How do yeti' know that? Tommy --,Saw hrn this 'morning, sir. Teacher—Yes, but how do you know that he was Rent to s0h00l7 Tommy :His face was• eloaxl, sir, is wanted in the draft horse. The walk is the important gait. It should be true and snappy and have h a goad length of stride. The action of all four legs should be strong, and ,the movements of the knees and hocks a free, without indication of dragging or stiffness. Althoughstim walk is more import- u ant from a working standpoint, it is i necessary to note an animal's action' in trotting because defects in action t are more perceptible when trotting' than when walking. In trotting there should he a clean folding of the knee and hock, the feet being carried in a straight line. The hocks should work close together, for if they are carried -too far apart it oauses an unsightly bandy-legged ap- pearanCe. In many cases careful shoeing will improve the gait of the draft horse and tend to eliminate undesirable fee- ' tures. ee-(tures. '8 07 th i Every pen should be supplied with a box of air -slaked lime and wood -ashes, b i sulphur, charcoal and salt, The pigs b i seem to know when to take such cor- c I rectives and naturally crave them. I A good way to begin in the hog f business is to buy one or two sows a that have already been mated to a good sire. You get results that way a sooner, although it may costa bit mire than to buy pigs and grow them i up to breeding age. t Now is the time to get ready for p early spring litters. Make the far II rowing pens Itowlf new ones are need- ed—spring and the last day before fa rowing is not the time. Then some f A cad makeshift may have to be used, and a lot of pigs will be lost. Whet Impertinence!. The Scotch express had just reached the junction.. "A11 here for Edinburgh?" inquired the guard. Ml replied in the affirmatil'e•oxcept one old W01111an who kept silence. Mier the train had started, however, oh + remarked, with a smile; was, cin just goin to Glasga mesel, I wasps Uut• g to toll you iuqueesi= ti'vo mon!"