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HomeMy WebLinkAboutThe Clinton New Era, 1915-01-14, Page 6 (2)PAOEE 'SIX. "11HI0 cLINTON ITHW ERA' Thursday,January' -Lir, 115. 4,44,04.iNi44t0N4t04t44+4t4 4441444+44041444/1444+44444.04N444t4404•44+044444N1 i4>1444.04 ..••..4•••4•...•4.•4••444,4441404444+•4444044ti44 4iOt44+4,444♦ii44•i444••Ot••••••••.•••••••••.4••••N • • • • •, t HALE pA FQR TITIE. 4104444•444trr44k4.64+4414•••0••#••••R*44.•e4a•444t+4+4440+,•+4++ 40iitb0N••••••••N••••••••• •4144 R is for You! If You Suffer From Hot flashes or dizziness; fainting spells, hysteria,. headache, ,bear- ing down pains, nervousness -all are Symptoms of •irregularity and female disturbancev'and are not beyond relief. Dr. ' Pierce's Fav rite Prescription is directed to the real cause and promptly removes the disease, suppresses the pains and nervous symptoms and thereby brings comfort in the place of prolonged misery. It has been sold by druggists for over 40 years, in fluid form, at -.- $1.00 per bottle, giving general satisfaction. It can now be had in sugar coated tablet form; as modified by R. V: Pierce, M. D. Sold by all medicine dealers or trial box by mad on receipt of 60c in stamps. Every sick woman may consult us by letter, absolutely without charge.. Write without fear as without fee, to Faculty of the Invalids' Hotel, Dr. R. V. PIERCE,; President, 683 Main Street. Buffalo. New York DR. PIERCE'S PLEASANT PELLETS REGULATE THE 'LIVER AROUND THE DAIRY. • The cow is the unit of the • dairy industry. Upon her quail- * tylts success depends. One : way to improve dairy' • quality is to have better and • more sanitary barns. Change, of feed is necessary for the genera] health of the cow and also for the largest pro- duction. That's one reason why green pastures improve the cat- tle. The dairy cow that makes a large yield usually makes it at the least cost—that is, the extra pounds of butter cut down the cost of production. The introduction of co-opera- tive testing associations would be a source of education and stimulus to all dairymen and farmers. i EXERCISE AND FEED i FOR DAIRY BULLS i • • • • • •• • • Discussing the need of exercise for dairy bulls, I. M. Avery writes in the Holstein -Friesian Register. Our bulls are kept in the main calf barn, and every morning that the weather will possibly permit, while the regular work is in progress, they take turns exercising upon an endless belt tread power provided solely for the purpose. Possibly the power thus generated might' on many farms be used to some advantage—we are content to merely keep our bulls in tiptop breeding con- dition by its daily use. The power is equipped with a gover- nor which controls the speed and a brake for use in case of emergency and when starting and stopping. Each service bull is given not less than an hour's continuous exercise every day at a pace approximating three miles per Lour. In the regular breeding season, commencing with us Dec. 15, the peri- od le -shortened somewhat, and when lee bulls are"not in use -namely, from about Aug. 15 until Dec. 15—it is lengthened as much as possible. During extremely hot weather the exercise time is divided -half in the morning before the sun becomes too hot and the balance late in the after- noon. We never leave bull entirely to himself without any one near at hand, as it is hardly safe, especially in the case of a mature animal, but while non" period fall. eeeeeeeseiii extending tnrougn the COST `OF A HEIFER. ` A Convincing Argument In Favor of Pure Bred Cattle. It has been figured that the average net cost of raising a yearling dairy heifer on it Wisconsin farm is $39.52, says Rural New Yorker. A two-year- old heifer costs $61.41. These figures are probably fair, as they represent the average of 117 calves. Probably: these figures will apply to most other ditiry districts in the north and east. It costs about as much to raise a scrub heifer as one that contains a good share of pure blood. A scrub heifer would rare- ly sell"for more than $10, a clear loss of $20 or more. In fact, a heifer has to be good enough to bring $00 when two years of age in order to give an even return for what she has cost. But there is no business that could prosper in producing a thing for just about what It cost. and if you produce a heifer at all and pay out $00 in labor and feed you ought to produce a good oue rather than a scrub. Salting the Butter. In some Ontario experiments it was found that salt added to butter in a wet condition was better distributed and more in solution than were the dry salt lots. The average percentage of moisture retained in the finished butter was practically the same with both saltines. DAIRY and CREAMERY MAKING GOOD BUTTER. A Simple Process if Cleanliness Is Strictly Observed. Making good butter is easy if the cow owner gives his animals pure wa- ter and the best of feed. He must keep the milk clean and free from foreign odors from the time It is drawn from the udder till it is churned, writes H. A. Bereman in Kimball's Dairy Form- er. He must keep his cows clean and 'if they stand in stalls wash the udders, teats and flanks before milking. He The use of pure bred siresin dairy herds has come to be such a universal practice that large grade herds of almost any of the dairy breeds are to be found. Such herds quickly take on the charac- teristics of the breed of the sire.. This Is especially true of (Guern- seys,the prepotency of the blood. showing very plainly 1n the char- acteristics of all the stock, so. that even in the first generation we have a herd which' very closely ap- proaches in characteristics thepure bred type. The bull shown Is - a pure bred Guernsey. 'there is always somebody within sigh the regular work is not interfered with in the least, as the bull requires no at- tention or supervision. In connection with this system of ex. ercise we feed the bulls: a regular ;breeding ration, consisting of alfalfa hay, almost exclusively ,for roughage, with very little epsilage, and this fod- der is supplemented by a grain mix- 'ture made up largely of crushed oats with, bran and including small propor- tions of wheat middlings and oil meal. The amount fed is varied aecoriling to ,the general condition of the animal, being considerably increased during seasons of frequent service and reduc- ed to a minimnln during the "yam - Red Polis,are a dual purpose breed of cattle. The adherents of the. breed do not claim the cow will equal or surpass in dairy produc- tion the special dairybreeds, nor do they claim they will equal or surpass the special beef breeds. in beef' production but they do claim the cows will i,...,clucemilk in pay-. Ing quantities and that the steers make anexcellent quality of beef. :. They are easy keepers, - strong and vigorous. The Red Poll cow shown is a typical specimen of thebreed. will profit by the use of a covered milking pail, into whose wire screen top is packed a wad of sterilized ab- sorbent cotton. All milk vessels must be sterilized flail with steam :o • boilfn water anci y g sunshine, or they will gather .odors that will show up in the butter. With two or more cows you should churn' at least twice a week. Cream should bo heavy and fresh, but ripened thoroughly so it blas a pleasant sour. taste. ijnless a separator is used the milk shored be cooled to between 40 and GO degrees as soon as milked and set aside in cans or crocks whore' it will keep cool and where there will be no contamination from bad odors, FaRrnERS vi•••0•••+•41•••••4A••••••e••••'•4••••i••••4444444444i4t444tt4t••444•Ot ^ may 6th [ixi ins W nt -xonr to e y nh a s e g��0 LLET'r S® LYE forty-eight hours lacer setting, and if EATS RT fr not uouhh is collected at one slim- R ming the cream should' also be kept cold until ripening ,lute. Ripebiug ib . accomplished,by heating the -'cream to,. 80 degiiees';iin'd adding a "star`ter;',;of sour milk or eholee',buttermilk.;. The character of this ,�sttirter will govern the 8avoradf the ^Butter, In twenty- four' liours 'frome ,'starting the, cream. will .lie nicer clelbbered. It should then be cooled ta[i1'dly'•to 50, to • 02 de- grees, and,churned'at that temperature. Cooling is.•done ljy^ placing it can of. cream or milk :fn a tdb or barrel of cold water and stiriine the contents slowly four' or' five minutes. Ice can be used to good advantage,. but plenty of pure, cold water is indispensable. Use a barrel or box churn. Do not let the bufteafortn into' a. solid mass or lump.' Stop ehurping when the gran- ules are the' Size of wheat grains or less. Drew. off the buttermilk through the spigot, straining it with a horse- hair sieve. Nearly fill the churn with very cold water, 'turn it over three or four times slowly and draw oee the wa- ter. Add more cold water and repeat until the water comes away clear. Add an ounce of choice dairy salt to the pound of butter and work it slight- ly, but not enough to break the granu- lar texture. Pack into tubs, crocks or mold into prints and keep cold until disposed of. Handy Section Nests. The sketch shows a plan for hens' nests which I find very easy to clean, says William C. Albright in the Farm and Fireside. Just lift each section Cif and sweep the top of the section below. There is no bottom to clean. The top of the lower section serves as the bottom of the one above, but is not attached to it. A is a platform thirty inches wide and as longus hesired; B is a 1 by 4 inch strip to hold the nest material; CC are boards 1 by 12 by 13 inches which are partitions between nests; D is a 1 by 4 for hens to walk on to get in upper section; P is a 1 by 12 inch board, the top of the first section. The bottom section is suspended by wires so that it hangs about two feet from the floor, and the platform, A, is. placed against the wall. A burlap curtain is hung over the front of the nests to darken them, but can be push- ed aside when you wish to gather the eggs. Roots For Feed. Roots are excellent feed for dairy cows and are especially desirable for the fall and early winter, as they are palatable, easy to digest and stimulate the flow of milk. Less grain Is required while roots are being fed. The change from roots to more grain should be made gradually, adding grain at the rate of one pound for ten pounds of roots withdrawn. WINTER STORAGE OF ONIONS. An Economical and Efficient Way of Protection Explained. [Prepared by E. P. Sandsten, Colorado agricultural experiment station.]. Where regular storage for onions is not obtainable or possible a cheap and efficient way is as follows: Select a dry, somewhat elevated place, not necessarily on a ridge or a hill. On this place set a box or frame of desired dimensions for the amount of onions to be stored. The depth of the box should not be over sixteen or eighteen inches. Pieces of 2 by 4 or 4 by 4 should be placed under the box so that the box will not come in direct contact with the moist soil, The floor of the box should be reasonably tight. After the onions bays been thoroughly cured and topped they should be placed in the box and the boards placed on top. The cover should be watertight. Before cold weather sets in keep the cover raised. to permit ventilation. No other protection is given to the onion, but they are permitted to freeze solidly, and When in this state the box should be covered with dry straw or cornstalks or any material that would prevent the onions from thawing out, or alternate freezing and thawing. In the spring of the year, or when ready to be sold,. the covering should be re- moved gradually and the. onions: per- mitted to thaw out without coming into contact: with the sunlight. During the winter or while in the frozen state they may be taken out and gradually thawed out in a. cool room. In the frozen state the onions will keep perfectly and when thawed out will remain solid for a considerable length of time. Care must be taken that the onions are dry when placed in the storage and that. they are keptfrozenthrough- out the winter. The quality of the on- ions is not impaired by one freezing. :EVERY WOMAN is interested and should know about the wonderful F mumw-'''''lWhirlings ray Ask your druggist for it. if -he cannot supply "A gy. � the MARVEL, accept no other, but send stamp for Illus- trated book—sealed,. It gives full l: 6 particulars Sad directions invaluable to ladies. VV INDSORSI/PPLYCO„wi,.dsor, Ont. V).. Generai.A;ento for;Canaaa. ILL esrp, 0 N e -run pnia EWGEoR COMPANY LIMITED !anaieta STORING VEGETABLES. ! How Various. Vegetables May Be Pre. served For Winter Uee. [Prepared by New York State College c4 Agriculture.] It is now time for the home garden, to think of properly caring for the euro plus in the garden. Many home grow) ers have planned on baying a sufficient supply of choice vegetables during the winter. These vegetables will have to be stored in order that they may bd preserved. Onions and squash should be placed where there is sufficient heat and dry. nese to prevent any possible decay. A heated room in the house or a part old the attic where heat may be supplied will answer. The root crops—parsnips, carrots,' beets, salsify and turnips—ard best buried in soil. A. good sandy loam Is excellent. Place a layer of soil in the bottom of a barrel or a box, then a layer of the mote, a layer of soil, a layer of roots, and so on. ]i! the quantity of root crops is largd enough the roots may be stored in a pit outside the house. Cabbages may be stored in the hoe bed pit, or they may stored in the garden by placing a little straw on the ground, removing the cabbages; roots and all, from their location and placing them head downward on this straw. A layer of cabbages Pout plants wide and of indefinite length, with another layer over it three planta wide, all covered with straw and soil, will cause the cabbages to keep in the very best condition, especially if a la cation is chosen where ample drain+ age is possible. The whole aim in the storage of vegetables is to prevent sudden freezing and thawing; to give ventilation enough so that the prod+ net may keep well; to give moisture enough to some crops so that shrinking will be done away with, and with otbJ er crops to give heat enough so that they will not suffer by excessive mobs tura Was Troubled With Nervous Prostration. Many people although they know of nervous prostration do not know what the symptoms are. The principal ones are, a feeling of fright when in crowded places, a dread of being alone, feat of being in a confined place, a horror of society, a dread of things falling from above, fright at travelling on railroad trains, and disturbed and restless, un- refreshing sleep, often troubled with dreams. Mrs. George Lee, Victoria. Harbor, Ont., writes: "I ani writing 4o tell you of the experience I have had with Mil - burn's Heart and'Nerve Pills. I was so nervous I could • not do my own work, I did not want to sec any one, or would I go any place. My nerves were bad for three years, and my heart was eo bad it made me tremble all over. I took three boxes of your pills, and I never was better than I am now. I weigh 20 pounds, more than I ever did.” Milburn's Heart and Nerve Pills are 50c per box, 3 boxes for $1.25, at all dealers, or mailed direct on receipt of price by The T. Milburn Co., Limited, Toronto, Ont. THE SINGLE EXCEPTION. A Talkative Stranger Finds Somebody With Whom His Wife Agrees. A small, thin, nervous looking but not unpleasant man movedup three seats inthe 'car .and sat down beside a portly gentleman who bad just laid down his paper. "Excuse me; sir, but this is a terrible war we're having." "Terrible." "Perhaps you've been in England." "No, sir." "Reminds me of the unfortunate plight so many of our Amerlcanlound. themselves in. By Jove, sir, eacan't appreciate it. The imagination shud- ders at such horrid details. "And this brings me to another sub- ject, about which; sir, I should like your candid opinion, and that is noth bag more or less than Americas iii, plomacy. When we take our place Ise the leading world power"-- "Excuse ower"—"Excuse me, sir." "Why, you don't seem to be inter- ested in: my conversation." The other man glared. "I'm not, sir!" be roared. "Your con- versation doesn't interest me an atom; You don't interest me, and you'll oblige me by keeping your mouth shut You are a firstclass idiot." The small man smiled. "Never met my wife, have you?" he asked. "No, sir. Don't know her from Adam. Wouldn't meet her if I could." "There, sir, is where you make your mistake, for you're the one person in; the whole world I have ever known her to agree with."—Life. iIMPROPER f[EDIN66 FARM ANIMALS 6Ffeai+.'e, ‘s In Stock Maintained Only, oy f/!Ilgent Care sand Study It is;' now , generally recognized that diarrhrea .long young calves 18 due' to abacterial infection. Several dif• ferent. kinds of bacteria have been found to cause the disease.. The great majority ci cases; however, are caused by various forms 60 the common coli bacteria, :nr by a nearly related species; the paracoli. These species of bacteria are found in the intestines of all healthy animals. Ordinarjy they are perfectly Harmless. Some. times, hecause' of improper feeding, or other causes, a calf becomes so weak- ened that these bacteria are able to set up a severe inflammation in the alimentary canal. This produces the diarnccea or scours, and usually re- sults in the death of the calf. After a passage through one or two suph calves, these bacteria acquire a great- ly increased virulence. They are then able.to attack healthy calves and cause their death. When such a viru- lent strain isonce established in a barn to another on the shoes and cloth - it. The infected calves are daily passing billions of these bacteria with .their droppings. These are carried about from one part of tht barn tl another on the rhoes and cloth- ing of the attendants, by the bedding and even by the dust in the air. The calves may become infected in various ways. Infection through the navel cord happens occasionally, but this does ant occur so frequently as is generally supposed. A much more frequent method of infection is through the mouth. Tho calf brings. Its nose the mouth. To Prevent Disease A knowledge of the cause of the disease renders method's of prevention much simpler. On farms where the disease is not serious it is only neces- sary to see that the calf is born in a clean stall and is kept wen supplied with clean bedding. Such a stall should be thoroughly 'cleaned and die• Infected each time before it is used. After the calf is weaned careful atten- tion shiuid be given to the milk. It is necessary that the milk should bo handled in a cleanly manner. The milk must be fresh and should be warmed to 95 deg. F. It should be given in clean pails which are kept especially, for that purpose. After use these pails should then be thor- oughly washed and scalded. It would be still better if all the mills used ' were pasteurized by heating barely to 140 deg. F. for twenty minutes. Such treatment will kill ail diarrheas and tuberculosis germs. Such precautions if carefully carried out, will prevent the disease on farms where it is not a serious Infection. ' On farms where the infection has gained a strong hold, prevention is a much more difficult task. On such farms the virulent bacteria are spread throughout the barn and the young calves become infected through the straw or even the dust. At such places it -night be possible entirely to Isolate the young calves in a new stable, where with special attendants and a careful attention to details, the disease might be eradicated. Such methods, however, ars usually not practicable. The Serum Treatment Dr. C. O. Jensen, Copenhagen, Den- mark, has devoted a great amount of time to the study of calf diarrhwa. As a result of his work he is able to produce a serum or rather several serums against the different forms of this disease: The serum treatment is, now used extensively and with ex- cellent results in Denmark and in many parts of Germany. The preparation of such serums requires a great amount of labor and care if they are to prove successful. Since there are a number of different strains of both col] and;,,parcoli bae- teria which can cause the disease it is always necessary to examine calves frons each farm in order to find out just which strain of, these organisms in causing the disease. Then a serum appropriate for a given form has been obtained it is only necessary to inject. a small quantity of this under the. skin of the calf immune to that par- ticular organism and usually no fur- ther trouble will be experienced. Dr. Jensen has carefully .shown that such methods will both prevent and cure the disease.—IS M, Surface in Breed- ers' Gazette: Diminutive Fire -arm A revolver which has been designed. for the nervous woman to carry in her vanity bag is probably the smauh est weapon of its kind in the world. From the tip of ,!the hammer to the end of, the barrel it measures about three inc.hte, Mid' it fires a steel bul- let about the size of a pin's head, The weapon, which is the latest produc, tion' of a leading gturniaker,' is beauti- fully made, with mother-of-pearl mountings. , Thal c fig 90. priskiporpitesi a keicineed. A:VegetablePe:par ionfinale simi latinq the food audile ;ula+ finelhrStemachsindlee I-ot ,,yy 3, tna z -A,gi Sn„ l'itiiiati: Protuo(esDigeslion,Cltecitil l- Mess alldlie,l',Ccfiahtsiti!tilgr 0 i'liunu.Morphitic icor; itllcrl': NOT I/ARRC OTIC. IIo 1tlt, Seed- J?orfdlcJa(ls- .4ruseJ'eed +. Pr uennnrrt/ Pot- Miaaw mi Apurfrct RemedyforCeeslipa• lion, SourStomacanini heed, Worma,Conve Isions,Fese/ish ness and LOSS OF SLEBP< i'atehele Signature of 41is CENTAUR CJMPAN'0. 14.ON'VRI:AL&Nl:\vYOR it For Infants and Children. Mothers Know That Genuine Castoria Alwayci tr Bears the Signature of In Use For Over ThirtyYears Exact Copy of Wrapper. TNe n N CONrANv. New YORK CITY. • ltl%4 ti2,'Vt'fitaa21 r0-1 .e'tVelf. iiii'ilwaN ,e„:;srgeikeeljet .41,14e.iris lo.,ee;a . • 4444144444444". CONSUMPTION TAKES FALL PLOWING. Many days of fine weather for plowing are to be looked for this fall, and the farmer who em- braces the opportunity will be considerably ahead wben next spring comes. It is advantageous to do all the plowing in autumn that can be managed. Aside from the beneflts directly to the soil the team is in good condi- tion for the work, and the weath- er Is cool and exhilarating, while fall plowing enables the farmer to get his crops in in much better season in the spring. Let the •. plow run a little deeper in the autumn than In spring. The frosts of winter will pulverize < and mix the soil, and when spring comes, by thorough work- ing with the harrow, there will be a deep mellow seed bed for the roots to'penetrate.—Ameri- can Agriculturist. Value of Succulent Feed. Live stock, dairy cows espeeially, need succulent feed to do their best work. Silage furnishes this and has a value that is. not alone measured by the digestible nutrients it may !on- taln. - To Form Apple Clubs. Formation of apple clubs in various parts of the country is being planned by the department of agriculture in co- operation with agricultural colleges with a view to interesting boys and girs in the possibilities of apple cul- ture as a profitable and pleasurable occupation. ' Such clubs are planned in the New ' England states, New York, New Jer- sey, Delaware, Pennsylvania, Michi- gan, Ohio, Idaho, Montana, Oregon and Washington. The clubs will be organ- ized along the lines of the boys' and girls' potato and corn clubs. Dodder and Alfalfa. In western states and In some Hu-, ropean countries dodder is the worst weed found In alfalfa fields, says a bulletin of the University of Minneso- ta department of agriculture. Dodder is an annual plant which is parasitic in its habit of growth. - The plant starts from the seed and develops into DODDER 0x ADPALIr a long, threadlike braneli, 'wbieb s00n winds itself round and round the el• i a fa ': f 31ant seudiiln-la r.s]ti: roots or 1 sending R e is HUNDREDS OF PEOPLE Hundreds of people succumb to con- sumption every day. Science proves that the germs only thrive when the system is weakened from colds or sickness, overwork, confining duties or when general weakness exists. The best physicians point out that duringchangingseasons the blood should be made rich and pure and active by tak- ing Scott's Einulsionafter meals. The cod liver oil in Scott's Emulsion warms the body by enriching the blood; it peculiarly strengthens the lungs and throat, while it upbuilds the resistive forces of the body to avoid colds and prevent consumption. It yuu work indoors, tire easily, feel languid or nervous, Scott's Emulsion is the most strengtheningfood-medicine known. It is totally free from stupefying drugs. Avoid substitutes. a . 14-42 Scott & Bowne, Toronto, Ontario. waxers Into we plane, :Lite uuuuer plant then lives on the nourishment which should go to the alfalfa. There are two varieties of dodder common in alfalfa fields. The small seeded alfalfa dodder is not as dial, cult to deal with as the large seeded variety, as the' seed is easily separat- ed from alfalfa. The seed of the large seeded alfalfa dodder is about as large as alfalfa seed, and it is almost im- possible to separate it from alfalfa seed. . To Keep Silage. A good way to make the ensilage keep at the top of a silo when it 1s filled is to put part of a load of straw through the silo filler just before it Le through the job; then sow a pail or two of oats on the straw covering and dampen them.' This covering does away with about half of the spoiled ensilage, to be thrown out after the 'ensilage settles. As The Result Of a Neglected Cold NO Contracted SEVERE BRONCHIAL TROUBLE.. Mr. W. T. Allen, Halifax, N.S., writes, "I feel that I would be doing you and'. your great remedy, Dr. Wood's Norway Pine Syrup. a gross injustice if I did not write and let' you know the wonderful results that I have obtained from its use. cast spring I happened to contract a cold. Of course,: this is, a common oa eurence, and I did not take anypartiett--' lar notice of it at the time. However, it did not break up as quickly as colds generally did with me, so after two weeks, and no sign of improvement, I began to get alarmed, and went to my local physician who informed me' that I- had contracted severe bronchial trouble as a result of neglecting my cold. He pre- scribed some medicine for me, which ;I took for about two weeks without any sign of improvement. I was getting pretty much discouraged by then, but one day a friend happened to be in to wisom I was relating my trouble, and he advised me to try Dr. Wood's Norway Pine Syrup, saying that he had obtained very beneficial results from its use in a' similar case. I took' his advice and procured' several bottles from my drug- gist. After taking it, according to direc- tions, for about two days, I noticed a decided improvement, and from that day on I began to get, better, and in ten days I was in my usual health. I con s'der this an excellent showing for your remedy, and can highly recommend it to anyone afflicted as I was. 1 shall always put in a good word for it whenever the opportunity offers itself." You can procure Dr, 'Wood's Norway Pine Syrup from any druggist or dealer. Price, 25e anci 5oc. The genuine is manufactured only by The ., lYdi99rura Co., Limited, Temente, Ont.