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The Seaforth News, 1917-08-23, Page 6DAIRY COWS' SUMMER RATION. By Earl W. Gage. One of the most common mistaken ..Mixture No, 1, Ground oats, 1109 ills.; wheat bran, 100 lbs„ corn meal, 50 lbs.; per cent. of digestible protein, 10.8. Mixture No, 2. Wheat bran, 100 lbs.; corn meal, 100 lbs.; cottonseed meal, 26 lbs.; per cent. of digestible protein, 12.7. Mixture No, 3. Corn.'and•cob meal, 260 lbs.; cottonseed meal, 100 lbs.; per cent, of digestible protein, 15.6. Mixture No. 4, Wheat bran, 100 lbs.; gluten feed, 50 lbs.; corn meal, 50 lbs.; per cent digestible protein, 18.6. To carry the dairy herd over a pe- riod of short pasture without falling oil" in milk, soiling crops are growing in favor. For this purpose, second - growth red clover, alfalfa, oats or peas are excellent. Corn is also avail- able usually in August and September. What may be a disadvantage in the use of soiling crops is the extra labor required to cut and haul these crops from day to day, when field work is pressing hard. The summer silo is gaining in favor in many sections. An acre of corn in the form of silage will provide succu- lent roughage for several cows for a season. During periods of drought, when both pastures and soiling crops fail, a silo filled with well -matured sil- age grown the year previous is most valuable. In planning a summer silo, the legumes .in good succulent condition, farmer. should keep in mind that its good production can be secured. dimensions should be in relation to the Experts advise us that grain should number of cows fed daily, As a be fed to heavy -producing cows under usual thing, under summer conditions a cow will consume about twenty pounds of silage. Therefore, silage enough must be provided daily to pre- vent excessive surface fermentation. On this basis, a summer silo for twenty cows should be eight feet in diameter; for thirty cows, ten feet; and for forty cows, twelve feet. As eight feet is about the minimum dia- in the feeding of dairy Cows on the far is that the good cows are not given a sufficient quantity of feed, above that required for their physical maintenance, to obtain the maximum quantity of milk they are capable of producing, Successful feeding •. of dairy cows involves the provision of an abundance of palatable, nutritious feed at a minimum cost, and feeding this in such a way as to receive the largest milk production from the feed. One successful dairy farmer defines feeding for profit as liberal feeding, or feeding to the full capacity of the cow, From the standpoint of economical milk production, a dairy cow should not be fed more than she will consume without gaining in weight. But there are times when it is desirable to.make exceptions to thin, .Practically all heavy milk producers lose weight in the early part of their lactation pe- riod; that is, they produce milk at the expense of their body flesh, When such cows approach the end of their milking period they normally regain the flesh they have lost, and the dairy- man can well afford to liberally feed them, with' the assurance that he will be repaid in the.form of milk when the cows again freshen: Pasture is the natural feed for cows, and for average conditions, with ample pasture of good grasses, or all pasture conditions. Variations should be made to meet different con- ditions and individual cows. Grain fed cows on pasture need not contain the same percentage of protein as for win- ter feeding. Pasture being an ap- proximately balanced ration, the grain ration should have about the same proportion of protein to other nutri- ents. The following mixtures are meter of a silo for best results, a sum - suggested for supplementing pasture mer silo is most applicable for twenty without other roughage: or more cows. In the management of the dairy cows it is very important that the milking be done at regular periods. That is at the same hour night and morning as nearly as possible. The more equally the twenty-four hours are divided in which the - milking is done twice, the more uniform will be the quantity and the quality of the milk produced, Do not expose calves to heat and flies, but during extreme heat keep them in a dark, coo+ place until four months old. Free access to water and salt is es- sential for the best results in dairying, A belt of trees adjoining the pas- ture field in which cattle pasture is a real comfort to the animals in hot weather. Spraying with some preparation to keep flies off cows is the price that must be paid for a normal milkflow from now on. Unchecked attacks by flies may easily reduce production twenty-five per cent. We find that cows like our milking machine better than hand milking, especially young cows, says a writer in Nor' -West Farmer. So far we have found only two cows that object to it seriously, and that only when it is placed on the ]eft side. We have two cows that hold up their milk, but they do the same with a hand milker. Since we have been using the machine have not had a single sore teat or udder. One man can milk from 30 to. 35 cows in one and a half hours, do the stripping, feed his calves, and take the skim milk from the separa- tor. The washing and care of the outfit would not average more than thirty minutes per day. Individual records of each day's milk and the amount of butter pro- duced will show up the questionable animals. Wheat bran and ground oats have usually been considered to have ap- proximately equal values in the dairy cow's ration, but the cost of oats as compared to the market value of bran as usually been prohibitive. so that ats have been much less widely used han bran. Silage helps the dairyman supply his herd with succulence in winter as well -as in summer. • It helps to keep the cows healthy and produeSive i• the winter when green feed is lacking and dairy prices are highest. Inferior cows lower herd profits; but they can be detected by individual milk and butter records. Low yields mean small profits or more often ac- tual losses. Dusty feediiig -floors or sleeping quarters cause the pigs toeough much of the time. The floors should be swept or flushed off with water every day. Take no chances with a sick hog. Act quickly. Get a veterinarian or a trained man immediately. Use the telephone or send to town at once. Only prompt action will stop hog cholera losses. Every hog saved will help win the war. Feeding unpasteurized whey from the factory to calves or pigs is a excellent way to spread tuberculosis. Breeding . ewes require at least twelve square feet of floor space in the i shed. Skim milk and grain can be fed to much better advantage to hogs than to mongrel dairy calves. ti AGUICJ URAIICOLLEGE. Young Man-- If; can'tgy ' Id 'to ,'t' ar Co to C fliege LEARN to increase your earning capacity on the farm. LEARN business. methods. .k LEARN how to produce better crops and better stock, LEARN to grow good fruit, better poultry and the best of everything, September to April at the College April to September at Homo. Public school education is sufficient for admission. College Opens September 21 Write for calendar giving particulars, G. C. CREELMAN, B.S.A„ LL.D, President, WHEN THE THRESHING MACHINE CO ES To Assist The Housewife in Her Task of Preparing Meals For the Harvesters. Not so much what to serve as wh not to serve needs to be considered in preparing meals for threshing crews; Variety must be worked into all meals rather than into one meal. One error that we women too often make is the custom of serving more than one kind of dessert. :Another, is' the duplica, tion of the same type of food as, pota- toes, rice and spaghetti, all ,cd them starch foods which should be sub- stituted one for the other, not all,gerv- ed 'at one meal. Tha menus given here can be modi- fied to suit local conditions. The use ofCie fireless cooker i strongly recommended for cereals an such foods as need long, slow cooking. at rind has been removed may be added and the two cooked together. About one and one-half hours before time for serving prepare 'carrots, turnips and beets. Add the turnips and carrots to the stock and after the meat is tender remove until nearly time to serve. Cook the beets separately, using some of the meat stock to cover. them. Prepare onions and cabbage, and parboil each separately to take away some of the strong flavor. Cook the onions separately in the meat stock and after the cabbage has been par- boiled put it in the kettle with the tur- nips and carrots. About one-half dhour before 'serving 'add pared pota- The evening meal should be anti cipatad and, everything', prepared in the morning that can be so prepared thus saving strength, time and fuel. Cookies, cake, salad' dressing, beet pickles and :other items may be pre- pared the day before the first meals are served. Breakfast: Fruit, cereal, creamed dried beef, poached eggs, potato cakes, hot biscuit, jelly, coffee or milk. Dinner: Pork, apple sauce, rice, boil- ed beans, boiled cabbage, fresh onions, corn bread, bread, caramel -custard ice cream, coffee or milk. Supper: Cold sliced ' pork, fried potatoes, baked beans; cottage cheese, corn bread, Mead, baked apples, whipped cream, tea or milk. Immediately after breakfast put the beans on to cook and when parboiled once, divide and prepare half for bak- ed beans and allow the remainder to cook with the pork until tender. Make cottage. cheese. Caramel -custard ice cream is made by combining three cups of milk, two eggs orfour yolks, one and one-half cupful sugar (one-half caramelized) : and making a steamed custard. When 1 this is cooled, add three cupfuls cream • and freeze. This may be made early n the morning and packed. The baked apples should be pre- pared during the morning, Extra ice should be cooked and all that is eft from dinner should be put into a an and molded ready to slice for reakfast. Put -breakfast cereal in fireless cooker after supper, Breakfast: Fruit, cereal, minced am, scrambled eggs, creamed pota- oes, hot biscuit, jelly, coffee or milk, inner : Boiled dinner, horse- adish sauce, lettuce, corn bread, Elly,' tapioca pudding, coffee or ilk. Supper: Corned -beef hash, °ached eggs, greens, sliced tomatoes, Rape seededatthe last cultivation 1 of corn will furnish abundant nitro- b genous feed for hogs in fall. The only way to improve the hog on the farm at the lowest cost is by using pure-bred male; on well select- ed sows. A pig that has been stunted in the h early stages of Its life should never have a place in the breeding herd. The hog makes a mature product m quicker than any four -legged animal, and in these strenuous times should p be the mainstay in our efforts to in- crease meat supplies. It is not best to treat grain with formaldehyde if it is to be fed, but in case seed grain is Left it may be fed with safety a few days after treat- ment, as the formaldehyde evaporates quickly, corn -bread, fruit, cake, tea or milk. The boiled dinner should be started early in the morning. The tapioca pudding should be made soon after breakfast and thoroughly chilled. For the boiled dinner wipe carefully a piece of well corned beef, plunge in- to boiling water and let simmer four or five hours until the meat is tender. A piece of salt pork from which the toes. The meat may be returned to the kettle to be reheated, Servo the onion and beets in separate dishes, Place the meat in the center of a large platter and arrange the vegetables attractively about ii. Horse -radish sauce is made by soaking one-half cupful of soft bread crumbs in milk. Drain and mix with one-half cupful .of well -drained horse -radish. Whip one- half cupful cream and fold in carefully the mixture of bread crumbs and horse -radish. The greens should be soaked and thoroughly washed ready to cook in the evening. Boil pota- toes fos breakfast the following morn- ing. Put breakfast cereal in fireless cooker before bedtime. Breakfast: Fruit, cereal, bacon, eggs, fried rice, muffins, syrup, coffee or milk. Dinner: Baked ham, gravy, boiled potatoes, creamed peas, fried apples, radishes, bread, lemon pie, iced tea or milk. Supper: Cold sliced ham, mustard, potato salad, buttered beets, pickles, bread, preserves, baked custard, tea or milk. , At d_raer time cook extra potatoes for the evening and breakfast the fol- lowing morning. Cook the beets which may be reheated and buttered for the evening meal, Prepare the baked custard. At night, put breakfast cereal in fireless cooker. Mix and mold biscuit for breakfast. Keep in the refrigera- tor over night. Bake as usual in the morning, TORONTO COLLEGE OF MUSIC The Toronto College of Music re- opens Tuesday, September 4th. The excellent work clone by this College under the direction of the distinguish- ed master musician, Dr. Torrington, makes it an important factor in the musical education of Canada. A copy of the Calendar being mailed to any address sent in, gives full information of the College Course of Instruction and Examinations, Fruit juices and stewed fruits are safest for small children. A crop of corn has 25 to 30 per cent, greater feeding value wher put in the silo than when fed as dry fod- der. Mothers and daughters of eII ogee are"eordlally Invited to write to tNla department, initinls onlyy will be publiphad wltjl each question and its °newsy ae a means of Identification, but'fuil name and addsees8 must bo Alvan in eeoh letter, Write on one side of paper only. Anew re will bs milled direct `If stamped and addressed envelope Is enclosed, Address all correspondence for this department to Mrs, Halon t.aw, $33 Woodbine Aves Toronto. K1ti4ter:—Bright colored cretonne is honey jams, thick \ presorvas; dr}ed perhaps the moat popular materia'. for fruits, sweet calep" and desserts, a knitting -bag, though goods of all 5, Foods depended upon for fat, such sorts from khaki to silk can be used, as bu ter, : cream, salad o11 and other Cant a sawn -inch circle of cardboard table fats, lard, Suit and other cooking for the bottom and cower on both sides fa Id and oils, salt pork and bacon, with plain sateau. Cut cretonne atLi order'that the meals may supply yard and a quarter by 16 inches, seam all rho needed nutritive elements, one up and join to the *chi, Cover four must make sure that all groups aro or five -inch embroidery hoop with rib -well makerepresented; not necessarily diett bon and to this attach a band one and every meal, but when the family one-half inches wide by eight long,.day sewing the /ewer rend of the band across the seam of the bag near the bottom, This bag is roomy and can be easily closed by gathering up the top and slipping through the ring, and conveniently carried by slipping the band over the arm. It may be lined with plain sateen like the bottom. Khaki colored liner. makes a service- able bag. 13.1i,:—It is very difficult to remove paint, but. you might try turpentine or bensine, 2, and for this and other reasons Diet For Hot. xlays, Mankc heat prostratjons ;woI 3d more properly ue termed "food prostra- tions," Meat is "heating," Protein foods in general—meat, flab, fowl, eggs, lrave what' is called ` a "specific dy- namic action"; that is, they stimulate she production of heat, aside from their regular fuel value. In general, therefore„the quantity of meat eaten should be somewhat -less in summer than in winter, A. moderate amount of lean meat is permissible, or its equivalent in eggs, cheese, mills or other neat substitute, The need . of reduction in summer is considered daybycls .and week to time also applies to the total quatik and week out. Ruantities should tity of food intake. There is not so vary, particularly of'the energy^yield- great a heat loss from the body in ingver foods, for persons engaged •in dif- hot weather and, therefore, loss fuel ferent .pursuits necessitating different is required. Enough food should be amounts of exercise. The heavier the taken, however, to maintain normal weight, endurance and a general feel- ing of well being. Pastries, cakes, sauces and gravies are good things to cut out when the hot days come, Hot breads, particu- larly with syrups, are especially liable to cause trouble. Foods rich in fats are not only slow of digestion themselves but retard the tg work the more food is needed, In planning meals in accordance with the method hero suggested, choose only a few dishes and make sure that the dif- ferent groups are represented in the daily fare. Foods in groups 1 and 3 are less ex i pensive, as a rule, than those in group B,B,:—The only safe and perman- should be used freely as the basis of digestion of other foods falcon after ent cure for superfluous hair is treat- the diet, with sufficient amounts of them, They are high in fuel values .- went by electrolysis. This can be foods from groups 2, 4 and 6 to round and therefore liable to, furnish more given only by an expert.out the meals. Remember that the heat -producing elements than are Housewife:—As you will notice in needed in the hot weather diet. the splendid course in Domestic Foods easy of digestion should be Science now appearing in the Hous:- chosen, as the muscular relaxation re - hold Department, there are five types acts on the digestive tract, rendering or groups of foods; it necessary to lighten its task. Only 1. Foods depended upon for minerala few simple articles should be taken matter, vegetable acids and body- at one meal. regulating substances, such as fruits When there is any doubt about the and succulent vegetables, ripeness of fruit, should be cooked and eaten in moderation. ation, Some ripe fruit is a valuable element in the daily diet, in hot or in cold weather, as it contains materials necessary to the body welfare. Cold desserts of gelatin, cornstarch and tapioca are generally easy of di- gestion. Even frozen milk or fruit juices may be taken, if used in mod- eration and only once dr twice a week. Intensely cold beverages should not be gulped down while a person is overheated. Cool beverages, how- ever, take body heat to warm them in the stomach and are, therefore, useful in lowering the temperature, as they carry off the heat when the water is excreted. Hot drinks are sometimes useful in cooling off a person, because they in= materials used in cooking or served with foods (flour, eggs,. milk, fat, sugar, etc.), add'.heir food value to the diet. Remember, also, that it is not necessary to supply all the types of food at every meal providing en- ough of each is supplied in the course of the day. For example, if the foods which are depended upon for nitrogen (meat, eggs, milk, etc.) are 2. Foods depended upon for protein, such as milk, eggs, meat and dried found in abundance at breakfast and legumes. dinner, it is not necessary to include 8, Foods depended upon for starch, them at supper or lunch, or if a per - such as cereal breakfast foods, flours, meals and foods made from them. 4. Foods depended neon for sugar son prefers a light breakfast he may leave out the nitrogen -rich food and perhaps some of the other foods in the morning and make up for it at the such as sugar, molasses, syrups, noon and evening meals. Egg eating is a habit frequently started by a. broken egg in the nest. To prevent: Have dark nests; keep nests clean, and avoid feeding egg shells_ Change of pens will some- times stop the habit, - Mark the pullets this fall so that you will know just how old your hens are. A leg band on the right leg one year and on the left leg the next will assist in culling the flock. If your chicks are not doing well something is wnong.1 Lpolc out for lice; and for worms in the intestines, Two-year-old hens had, better be sent to the market. They seldom pay for their feed if kept over a third season. Supplement the regular feeds of the hens with a wet mashe fed crumbly. Feed all the chicks will clean up be- fore going to roost, but none should be left in the trough, for it will sour. Chickens will do better if not com- pelled to pick their living with the old fowl. There will also be less trouble from lice. A growing chick will not thrive on short rations. If the right kind of food is fed, there is little danger of overfeeding, especially if given plenty of range. Fresh or Rotted Manure. Perhaps one of the most remark- able results obtained in our experi- ments with fertilizers has been the discovery that, as far as ordinary farm crops are concerned, fresh and rotted manure, applied at the same rate, have given practically equal tit yields. The explanation for this is not easy to find, since rotted manure, at weight for weight, is very consider- ably richer in plant food. than fresh bl manure, It probably lies in the bet- of ter inoculation of the soil with desir- Te Egeleare Care of Horse's Hoofs, The hoof is more exposed to wear and tear than any other portion of the horse's body, The hoofs corres- pond to the claws of other creatures. The outside is of hard, dense, compact, duce a perspiration, which increases insensible, horn in thin layers • The the heat loss from the body. This inner hoof is supplied with blood ves- sels and nerves, indicating sensitive- ness.In f ails are dnrest ed wrongly in shoeing and penetrate this sensitive. part of the horse's foot, they cause pain, inflammation and possibly lock- jaw and death. ' device for losing heat` will not work on a humid day, however, as the per- spiration will not evaporate, and in that casethe discomfort from the heat is increased rather than decreased. Eating habits in cold weather should not be changed abruptly when a hot day comes. Changes should be If the hoofs dry up or become brit- i made gradually, if a digestive upset tle there are many remedies, but none Os to be avoided A person accustom - better than nature. The dew is cool -led to hot food should not be sudden- ing and softening and will heal hoofs 'ly put on cold dishes alone. much better than bathing in hard wa- ter, Many horse owners laugh at MOTHER, I'VE ENLISTED. the idea of nature taking caro of the hoofs. They are wrong. e Mother, I've enlisted ! 1 Travelling on hard, dry roads, I'm going away to France— standing on dry floors, bathing with For could I be a son of yours hard water are all destructive to the And disregard the chance hoof. If you must help nature it is To prove I, too, am worthy beneficial to fill the hollow of the foot To stand there in the ranks ? or the cavity of the shoe with one part Mother, I've enlisted— tar oil and two parts whale oil, which Together let's give thanks. will feed the hoof. A brittle hoof must have, in any case, food and the Mother, Rod Cross Mother, proper moisture, ' I'm going away to fight ! The horse's hoof is made up of hid- You earned that little cross for me ? den springs, self-acting pulleys and You say I'll be all right ? - cushions ever soft. These all have to .lust keep the workshops busy be watched. To send supplies to France— It is an exception to find an 8 -year.. Mother, soldier -mother old horse with a healthy set of hoofs. Give ev'ry boy his chance 1 Nearly all are brittle, ahelly-dished or e frogs are cid away or the heels Mother,. write me often, e high and inelastic, I'll be "Somewhere in France,” I've heard owners complain or The purity of such as you ame the smith. But in the majority i-Ias shaped the nation's chance cases it's the treatment the horses To send the finest army t in the stable that is to blame. The world has ever known— he horses are left to stand all year Mother, Gen'ral Mother, around on a dry, hard floor or in the manure or be washed in hard water or driven barefooted on gravel roads. Overfeeding or anything that injures the horse's general health also affects the hoofs. • able micro-organisms -for the assimil- able, forms by the fresh manure and the greater warmth set up by its fermentation in the soil affecting beneficially the crop in its early stages. Forked lightning is due to the dividing of the flash by certain ob- jects it approaches, SAW 'rile LI H'r. IM ALL ALONE AND 1'4o116H-1' '— WB'D STOP SO MR. DUFF NAS GONE °OTT YES TOM HAs GoNM'tb VISIT A sick FRIEND "---v-AREN'T y0U IJ .2i AFRAID TO STAY ALONsT I "DON'T LI vs, yo.s-rm ALorie Bur IN A CASE LIIfE 1413 1 DON'r MIND 11'– roc HE HAS BSER Techs TI -IIS FRIEND "1 MOST EVERY NIGHT `mils week- ( C l ArmeND 1e. tl aD I5A•FRI2ND INDPZb� The hest way to help others is to help them to help themselve,l, WO IS SICK'P'RisMD Tom sAYs Nis NAME 1s. Kf; LL*( POOL, 'S AINrr FI5411r1' O 1' ,. -EARN IN' WoRM `YO SWIM That army is your own! THE KITCHENER LIMIT. Total Cost of Three Former Wars is Now Spent in One hundred Days. On Friday, August 3rd, the Great War reached "the Ifitchener limit," How much longer is it going on? Compared with other wars, by length alone, it is by no means a re- cord -L -yet. But when considering cas- ualties and cost, all ether wars pale into insignificance. Take money first. The total cost of the Boer War was £211,000,000; the Franco-German War cost 2316,000,000; Russia vs. ;Japan £174,000)000; The money spent in these three 'Wars, . i1; poured' into British coffers, would last us about a.hundred days, As for the loss of life, 22,450 men fell in thewhole of tho Boer War; 290,000 in the Franco-German; and 556,000 in'the Russo-Japanese, ' ,What the final figures for the pre- sent upheaval will be nobody can say, One wonders whether, when they en'. ter into history, they will be realized. Probably not. Print is cold. To keep a steals, chop or any fresh meat without ice from Saturday night until Sunday noon, place a fresh out- side cabbage leaf under and eve the meat, wrap in wax paper and set in a pool place, ' •