The Brussels Post, 1953-4-29, Page 7TllLL&1N rRONT
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Believe it or not, baby pigs
have a "sweet teeth" and by
means of sugar pellets you can
teach them to eat solid foods
earlier, end snake faster, health -
ler growth. At least, that's what
Dean C. Wolf claims in "The
Country Gentleman," and he
seems to have the facts to Gran
up his claim.
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These pellets, naturally, are
not just plain sugar, They are
packed with vitamins, .antibio-
tics, trace minerals and the like
as well,
h h h
Damon Catron, swine nutri-
tionist at Iowa State College, has
fed more than 1000 baby pigs on
these pellets, Here are advan-
tages he has found:
h
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1. Faster start for pigs, because
they start to eat dry feed at an
earlier age, They'll nibble sugar-
coated pellets at about 5 days- and
will eat them heartily at 7 to 10
days. When the flow of sow's
milk slackens at 3 weeks, they'll
be eating enought starter feed to
continue fast growth.
Farmers have had trouble get-
ting pigs to eat old -type starters
much before they are 2 to 4
weeks old,
* u *
2. Healthier, thriftier pigs and
less trouble from scours can be
expected. You can get vitamins,
antibiotics and minerals into the
pigs early. It's cheaper to feed a
palatable, well-fortited pig star-
ter than to try to get vitamins
and antibiotics into pigs via the
sow.
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3. Fewer runts are found in lit-
ters of well - nourished pigs.
When pigs eat dry feed early,
there Is less chance that some of
them will be set back because of
a shortage of milk. Even large
litters will remain uniform.
4 h h
4, Heavier pigs at weaning are
produced since they may eat
twice as much feed if it is in
sugar-coated pellets. Catron says
pigs on this new -type starter
should weigh 5 to 20 lbs. more at
8 wks. than those on the average
starter now available.
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5. Earlier weaning may be pos-
sible when pigs weigh 25 to 30
lbs. at 6 wks. instead of 8 wks.
Catron believes good hog men
someday may be able to get pigs
completely on dry feed, weaned
from the sow or taken off syn-
thetic milk at 3 or 4 weeks.
A 0 h
6. Cheaper gains are in the
picture too. Early gains on pigs
cost less money than those later
on. You can get 1 lb. of Pork on
L75 lbs. of starter. From wean-
ing to market, pigs do well to
make 1 lb. of gain on 4 lbs. of
feed. If you are on synthetic *
milk feeding, less of the relative-
ly high-priced milk is required
per pig. In Iowa tests where
Pigs were taken from the sow
at 3 days of age, sugar - coated
pellets requirements
milk ds fin 22 lbs.
per pig down to 5 to 10 lbs.
G h
Pigs showed a 2 -to -1 prefer-
ence for pellets over meal, even
greater preference for pellets
over crumbles. They ate 2 times
more pellets than crumbles the
first week, 6 times more the sec-
ond, 10 times more the third and
5 times more the fourth.
They liked sugar-coated pellets
better than pellets containing the
same amount of sugar. They al-
so preferred a coating to. meal
mixed with sugar, Test pigs' ate
60% more sugar-coated pellets
than meat containing the same
amount of sugar. Where' sugar
was mixed throughout the pel-
let the test pigs ate 2/ -times
more of the coated pellets in the
first week and 11/ times more
during the second week,
'Pigs showed the most prefer-
ence for sugar coating during the
first week in all comparisons.
That's when it is most import-
ant to have a highly palatable
starter.
Different levels of sugar were
tried—•7112, 15 and 20%. Pigs ate
more of the pellets coated with
sugar at the 71/2% level but Cat-
ron favors 10 to 15:"i, because of
other observations. Sugar in pig
starters is economically sound
for 3 reasons: (1) little pigs eat
a relatively small amount; (2)
unrefined sugar soon will be
available for feed and (3) black -
strap molasses now is plentiful
and relatively cheap.
* *
Sugar-coated pellets probably
will be on the market this year,
Catron urges farmers to make
sure they get a starter with a
strong nutritional punch as well
as sugar coating. It should have
vitamins, antibiotics, and miner-
als along with adequate levels of
energy feed and protein, Pigs.
eat so little that each bite must
be nutrient-_c_—cel to promote
fast, prof:
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. You will -o ; e Mese pel-
lets in a creep a hen pigs are 5
days old. Self -feed through 8
wks., even if you wean earlier.
Provide plenty of feeder space, -
I opening for each 3 to 5 pigs. In
cold weather, put a heat lamp
above the feed. You'll find this
an easy way to get more feed in-
to your pigs during the critical
first weeks of Iife- —
UNDAY SCHOOL
LESSON
BY REV R BARCLAY
WARRE• '; A. B.D
Building the Church at Ephesus
Acts 19:8-10; 20:17-27
MEMORY SELECTION: For
other foundation can no roan lay
than that is laid, which is Jesus
Christ. 1 Corinthians 3:11
It takes more than one man
to build a thriving church. Apol-
los of Alexandria was an elo-
quent zealous man who came to
Ephesus and taught, .knowing
only John's baptism, A cayman
and his wife, Aquila and Pris-
cilla, who had been associated
with Paul in Corinth taught this
man more fully. Then Paul ar-
rived. He asked the disciples.
"Have ye received the Holy
Ghost since ye believed?" They
had not but eagerly accepted the
truth and received the Holy
Ghost as the disciples had on
the day of Pentecost.
Paul entered the synagogue
and argued and pled for the
kingdom of God for three
months. By that time the eines
r wn
were clearly dThe ahard-
ened
ened unbelievers stoutly op-
posed. Paul left the synagogue
arid fortwoyears resorted to a
school. The sick were healed and
devils cast out. The whole area
heard the word of the Lord
Jessie: Here We 1 1 hear of the
special power supposed to: be-
long to seven sons. But the
tables were turned on these filen.
Many who had been deceived by
Catenation Showpiece --This almost completedstatue of Queen
Elizabeth II in the uniform of colonel-ln•chief of the Grenadier
Guards will be the central piete of a West End London store's
coronation display, Sculptor Frederick Mancini, centre foreground,
works on the bottom of the 14 ft. statue, while Doris tinder,
top, who made the two -and -a -half -foot model, left foreground,
works on a detail of the Queen's uniform.
Tea tasting is an 6rt which requires years of practise. A demonstration of if fascinated guests
who attended the recent opening of the new Salado Tea Company Building in Montreal. J. I.
Gilmore, The Salado Tea Taster, has practised his trade for 36 years, The taster determines each
day what proportion of the teas received from various gardens in Ceylon and India should be
used to make up a particular blend. Next to Mr. Gilmore is S. Fayaz Alum, Commercial Attache
from Pakistan. In the insert at left is shown ore of the most valuable pieces in the famed Salada
collection of oriental art displayed in the new building. A leo pot in the form of the Chinese
good luck symbol which dates from an ancient I n?crial Dynasty.
Samples 200 Cups of Tea a Day . .
Then Goes Dome and Drinks More!
Montreal. — 11 you prefer your
tea with milk and a little sugar,
you need not feel inferior to the
purist who holds that tea must
be sipped clear, for even a pro-
fessional taster drinks his as
you do.
When he gets home at night
after sampling as many as 200
cups of various varieties of tea, '
J. I. Gilmore,. who has been a
tea taster for 36 years, enjoys
five or six cups of tea - all
with some milk, and some with
a bit of sugar.
"It's all a matter of preference,
and . t her e are no rigid rules
about it," said Mr, Gilmore. He
was speaking to a party of re-
porters and other guests attend-
ing the opening of the Salada
Building in Montreal as he
showed how he goes about his
job of tea tasting.
But in his professional sam-
pling, Mr. Gilmore drinks h i s
tea clear in order to Batch all
the subtleties in aroma and flav-
our of the hundreds of differ-
ent types
iffer-ent-types he has to taste when
preparing a "SALADA" blend.
"Besides the aroma and flavour,
colour also indicates the quality
of tea," says Mr. Gilmore. "In
fact, when the cups of tea are
lined up for examination colour
is the first thing I study. ' The
colour should be a beautiful red-
dish amber and even wit]. Hulk
added a richness of tone is main-
tained. A poor tea will take on
a greyish tinge and even en un-
practised eye can see the differ-
ence. The infused leaves are then
tested for their aroma and the
liquid itself tasted. Tasting is
done with a large spoon. The
liquid is "slurped" into the
mouth and rolled around the
palate. Large spittoons are used
-because, like wine, -teas are not
swallowed in the tasting.
On the basis of his =Mines,
Mr. Gilmore makes up the for-
mula of his; blends and as many
as thirty varieties from gardens
in Ceylon and India will be used.
A blend sheet showing the gar-
den marks carries the 'atmos-
phere of the East with such exo-
tic names as Teok, Dleynseri,
Tinkharia, Rajbhetta, Koilamari,
and others.
"Tea," says Mr. Gilmore, "is
comparable to wine in that its
quality is determined by the con-
ditions of nature. Climate, hu-
midity, temperature and, espe-
cially, altitude all have their ef-
eet. As a rule, the higher the
garden, the better the tea. Even
the seasons are a factor and teas
from the same garden will vary
in quality in different periods."
Tea tasters are not born to
their exacting art, but are train-
ed for it during long years of
experience. A person with aver-
age ability to taste and smell ran
train - himself to acquire the
necessary qualMcations if given
the time; but it takes a lot of
concentration to make him confi-
dent in his judgment.
"For the ordinary tea drink-
er," states Mr. Gilmore, "there
are simple rules to remember
to ensure a satisfying cup of
The water must be bubbly boil-
ing and the leaves must steep
5 minutes. Tea should be kept
away from soap or anything else
with a strong smell, in a metal
box with a tight lid.
them were converted. • They
brought their books and made a
bonfire. The value of the rubbish
which was burned was estimated
at 50,000 pieces of silver.
' So great was the progress of
the gospel that the silversmiths
who made images of the goddess
Diana were losing their business
The y sueeeeded in raising an
uproar. After it was settled Pail
said good-bye to the disciples
and went on to Macedonia
Paul's later meeting with the
elders of Ephesus at Miletus is
very touching. This would be a
better world if every minister
could testify of his ministry as
Paul did of his, "I heves been
with you at all seasons serv-
ing the Lord with all humility
of ntiud, and with many tears.
and temptations — I kept bark
nothing that was profitable un-
to you, but have showed you,
and have taught you publicly,
and from house to house -- re-
pentance toward God, and faith
toward our Lord Jesus Christ —
neither count I my life dear un-
to myself — i have not shunned
to declare unto you all the coun-
sel of God — by the space of
three years I ceased not to warn
every one night and day with
tears -- I have coveted no man's
silver, or gold, or apparel" No
wonder they wept as Paul left.
Although dentists say that a
toothbrush in good condition Is
essential for the proper care of
teeth and gums, a survey hasre-
vealed that only 19 per cent of
the toothbrushes. in use are in
satisftietory condition. The rest
have bent, broken or matted
bristles which are practically
useless and often unsanitary,
GREEN-
1420i,
THUMB
142vf "' Gordon Sleikh
Be Ready
A small duster or sprayer is
en essential piece of equipment
foil most gardeners. Nothing is
more discouraging than to get
flowers, vegetables or shrubbery
flourishing and then to discover
that bugs or disease are ruining
them. If one counter-attacks
promptly, however, there is little
difficulty about control. For
every pest, there is sone chemical
or other treatment to keep it in
check. Usually a spray or dust
is used. For insects that eat holes
in foliage the remedy is nicotine,
etc. For the pests that suck out
the Juices a burning spray ar dust
incorporating sulphur is recom-
mended, or sometimes special
soap and water or some of the
tobacco solutions. Use sprayers
when the foliage is dry. With the
dust, best results are obtained on
a day without wind and just niter
a rain or dew, With all chemirals
one is well advised to study, and
follow directions carefully and
make sure that the p r o p e r
material is used far the particular
pest concerned.
The Right 'Cool Ifelps
Gardening .does not require a
Whole lot of expensive equip-
ment like some other recreations
that could be mentioned, Never-
theless work will be speeded and
made a lot easier with a few
special tools, With most ni this
hand equipment it is advisable
to have long handles so that one
does not have to stoop. It is sur-
prising how aceurate and quick-
ly one can do thinning and weed-
ing of even tiny stuff with a long
handled sharp hoe or cultivator
provided the same is narrow or
comes to a point. The D -shaped
dutch hoes, too, are excellent
things for slaying weeds whole-
sale and loosening up the top
soil, but one must be careful in
using too close to sprawly veg-
etables and flowers. Here again
it is better to have a small sized
implement rather than a big one.
The hand drawn three or five
pronged cultivators will save
much drudgery where a fairly
large space is to be cultivated
and for getting in and around
flowers, there are all sorts of tiny
rakes, trowels and cultivators.
With any of this equipment the
work will be cut in two if the
tool edges are kept sharp and
clean. It is a good plan to have
an old file handy.
There is Plenty of Time let
For every plant or seed lost
through late planting there are
probably a dozen that perish
through being put in too soon.
Nothing is gained by rushing.
True, certain grass seed, peas,
nursery stock, and such lovers
of cold weather, can hardly be
put in too soon. But with the
great majority of the flowers and
vegetables we grow in Canada
there is no 'hurry. The main
growing period, speaking gener-
ally, will be June and early July
and often those things which are
planted a week or two later than
the first will catch up. Of course,
with inost vegetables experienced
gardeners advise planting not
once but several times and at
about a fortnight or three-week
intervals. This brings them along
in succession, spreading the
harvesting or good -eating season
over weeks instead of days. To
ill further er h
it
extend that season will
is also advisable to use at least
one early and one late maturing
variety of each sort:'
Chemical Fertilizers
With manure scarce, gardeners
have tuinecl more and mare to
chemical fertilizers. These are
clean, easy to use and powerful.
They are made up of three main
elements, nitrogen, phosphoric
acid and Potash, with the propor-
tions of each expressed in for-
mulae of three figures thus 4-8-4.
The fleet of these boosts the green
growth above the ground and is
especially valuable for 'awns,
lettuce, cabbage and other leafy
vegetables. The phosphoric acid
encourages the growth of starch
and sugars, flowers anis seeds
Potash balances the other two
and helps maturity. When veg-
etables aro stunted or mis-shaper
it is usually a sure sign that the
soil is deficient in potash, Com-
mercial fertilizers should be used
carefully according to directions
and worked into the soil close to
but not actually touching the
plants or roots.
SOME TYPES YOU SEE
THROUGH t5 WfNBSfIELD
The Uncommon Grateful
Britain Increasing
Style Output
A pew ehapter is opening in
the British nylpn titory.
The paraehute and the tow-
rope of the war years are trans-
muted into the filmiest pleated
lingerie. Nylon in exciting new
forms is coming into London
shops every week,
Factory extensions now being
built promise continuing and in-
creasing supplies of yarn for
these new products.
Laces, ribbons, suit and dress
materials, knitting yarns, fur
fabrics, even sails for river craft
are some of the new forms in
which this synthetic fabric is
appearing.
Hundreds of textile manufac-
turers in 46 British counties have
their designs ready. They await
only the increased supplies of
nylon yarn which the new fac-
tories promise. Weavers, warp -
knitters, and lace manufacturers
who produce nylon dress and
lingeries fabrics at present have
demands in, excess of supplies.
Plans for increasing produc-
tion of nylon yarn go ahead with
official blessing. The develop-
ment is important for Britain's
economy. Nylon is made from
chemical products which are
available in Great Britain. No
foreign currency is needed to pay
for imports of raw materials.
Nylon exports have already earn-
ed the equivalent of thousands
of pounds in foreign currency.
Until recently the need to ex-
port nylon stockings kept sup-
plies unofficially rationed in the
home shops. One had to have an
account at a store to be sure of
getting a pair regularly. The
situation has now eased again.
One even sees displays of nylon
stockings in store windows in
London, Manufacturers promise
ample supplies when yarn begins
to come from the new factories.
Designs for nylon dresses are
practical and attractive this sea-
son. A new nylon fabric which
looks rather like fine linen makes
a gay summer dress, striped in
turquois, primrose, and gray. For
holiday wear there are dresses
in all-over printed designs. One
of the new nylon -and -cotton
fabrics, crisp and silky, shown
for the first time this spring, ap-
pears in a silver-gray full-skrit-
ed, day dress.
Nylon sitil'ts for informal wear
are finding ready sales here be-
cause of their crease -resistance.
White skirts are m a d a up tan
waffle nylon, sold separately at
with matching blouses. A Poli*
mal model In black has a full
circular skirt and a broad tuckr
ed waistband,
The classic white shirt and
neat pin -tucked style In colors
are welcome additions to the
nylon blouse range. The inclu-
sion of opaque materials makes a
nylon blouse more practical for
the not-so-young..For party wear
for the younger there are bale
loon -sleeved blouses with atand-
up Elizabethan collars and em-
broidered nylon. ehifions.
Organdies and chiffons too are
used in filmy bouffant evening
dresses. The couturiers gyve the
lead by using these materials
for debutantes; exquisite party
dresses. The wholesale manufac-
turers have now produced their
own interpretation In reasonably
priced dresses which can be tub-
bed at home after a garden party
or dance,
Park Here—Coming dawn for a
landing is the "Mighty Mite"
dangling on a line suspended
from a helicopter. Credited with
being able to do everything but
fly, the motor vehicle is 1,000
pounds lighter than a Peep.
Government Sponsored Loans
Available To Ontario Farmers
What Kind of Loan Do Yon Need?
liow much do you need for how long; Trow much can you pay
for a loan; and when can you repay it? These are the problems.
To meet them the Ontario and Federal governments offer Ontario.
farmers two types of credit, — long term and intermediate term
loans.
TYPE OF LOAN LONG TERM
Title Canadian Farm Loan Act
1929.(Canada)
Qualification's For 1st or 2nd mortgage loan. Aro age limit.
Present or prospective owner of farm lands. Ex-
perience and ability for successful farming.
Purpose of the To buy land for farming; erect and improve
Loan buildings; buy livestock and implements; con-'
solidate debts and such other farm purposes as
the board approves. Same for first and second
mortgages.
Amount of the For first mortgage — not mote than 60% of ap-
Loan praised value of farm offered as security nor
more than$10,000
mashnu
m First and second
mortgages not more than 70% of appraised value
nor more than $12,000 maximum:
Security for A first mortgage on land and buildings owned
Loan and operated by applicant, -A second mortgage on
same security as first mortgage and chattel mort-
gage on appl'icant's livestock and machinery.
Leased farms are not accepted as security for
either first or second mortgage loans.
ie . On first - mortgage loans 5'
Arrears on first mortgage 51%
On second mortgage loan; 51i%
Interest on
Loan
Appraisal of
Value ,
Other Chat'ges
Repayment
Terms
Appraisal of land and buildings made only from
May 1st to December 1st. Appraisal charge if
appraisal made. $10. Other security offered must
be valued by Board's appraisers.
If loan is granted a charge of 1'5 of ‘1% is de-
ducted from the amount of the loan, Applicant
pays legal expenses connected with mortgage.
Same deduction for second as for first mortgage.
Myst Mortgage
Maximum of 25 years but may choose shorter
terms, 5, 10, 15, or 20 years Repayments may be
in yearly or half -yearly installments including
prinripal and interest. After two years loan may
be repaid in whole or in part. Annual payment
t,t ;t9 25 per $100 of loan will pay ori- interest
and principal in 24 payments.
Second Mortgage
Internet only payable as the first installment.
Thereafter payment is made in 5 equal annual
instellment;s of principal and interest.
Where Can You (,et These Loans?
For long term loans amity to:—
Canadian Farm Loan Board, 1 Montgomery Avenue, Toronto, or
The Junior Partners Establistttuent. I,oa» Corlioration, Parliament
Buildings, Toronto, (Intario.
Por lntermedieta '...ns vela* toe ---Your lova! benne) of any
Canadian chartered hank.
(Neat week — The Junior f 'r,. •ss leet;'.i'(v"intent Lnxir Act]
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