HomeMy WebLinkAboutZurich Herald, 1925-05-14, Page 2A CHRONIC CHRONI VEXATION OF THE ORCHARDIST
Elfery year thousands of fruit
trees bought for one variety begin
bearing fruit of $om'a other variety.
This is oraeof the chronic vexations
of the orchard business. Some day:
when aIq orchard trees are certified
.true to name, we fruit growers may
be spared this minuet disappointment;
but at pi'teent these misfit trees are
a real problem.
What are we to do with them?
Of course, the answer to this ques-
tion depends on many different fee -
tors, but 'the molt important of these
is just what the substitute variety ie
s,. and how seriously it fails to meet the
ow neies needs and wishes.
In the light of a fairly wide per-
sonal `experience .and observation,
however—having had about 1,200
trees which persisted in bearing a
r different kind of apple fr.em that for
which they Were bought—the writer
believes that it will usually pay the
orchardist to accept a considerably
less desirable sort rather than to at-
tempt to graft the tree over.
The principal objections to grafting
the tree over are the following:
It costs time and money. If one k
expert. enough to do the work himself
this may not be serious, but if the
work must be hired, the cash outlay'
is considerable.
It defers the bearing of the tree
i from three to six years. This is as
very important item, and of • cortrse
one never does catch up, and the "do -
,
ferried dividend& ere a big source
of loss,
The trees frequently do not retop
in good shape, and one.: gets. a Ivor,
' Weak tree which bears little fruit and
may break down under even that.
This is the most important item of all.
The variety to be worked over deter,
nines this last point to a large extent,
and one would be justified in grafting
a welt shaped tree Like Wolf River,
forexample, when it would not pay to
graft such poor growing trees as
Wealthy or Oldenburg.
Just how radical a change in eerie-
ieties one would be justified in. accept-
ing rather than to graft cannot be
settled on general principhes. It is
somewhat a personal matter; and de-
pends greatly on what other varieties.
are already in the orchard:
I would certainly be inclined to ae-
eept any of our standard sorts, say
McIntosh, Baldwin, Wealthy, Graven -
steel, Delicious and Wegener, in lien
of each other. And the same "principle
would apply to other orchard sections.
If one got such a rank change as
Ben Davis for McIntosh he would
probably be justified in working them
over.—R. K.
Mould in Butter.
Mould in_storage butter is now of
sedans economic importance, and as
a result of its damaging effect on the
export trade a fuel investigation has
been made. A bulletin covering the
subject and giving tho results of the
investigation has just been published
by the Dairy and Cold Storage
Branch of the Dominion Dept. of Agri-
• culture. ' According to the bulletin
. cream as brought to the factory is
generally infected with mould but thi
infection is destroyed by pasteufiza
tion, consequently the trouble must
come from the conditions surroundin
the cream in the factory. Moulds
have been found in ceeam pumps an
in piping through which the cream
passes in the factory. Wood is
Ever Feed- An Orphan Pig?
I have yet' to meet a man who has
once acted as "wet nurse". to an
orphan pig or two and is willing to do
it again. We sympathize with the
mere man -and the pigs generally
die. Fortunate is' the. pig that is
cared for by a woman. The hand -
raising of pigs, if it must be done,
should be intrusted to her if she •is
willing to undertake the chore.
It is "quite a chore," for newborn
s pigs, if they are to live, must be fed
- once every hour at first, and the great-
est ,possible care must be taken to,
g regulate the .amount of cows' milk,
modify it properly, feed it blood -warm
d and keep all feeding utensils perfectly f
sterilized. The modification is neces-
principal field for production
-mould, which is found in factory
churns constructed principally o
wood, and in the walls and ceilings of
the churn rooms, in wooden butte
boxes and in firewood near the fac-
tory.
ac
tory. All these sources of mould
should be carefully guarded against
Great care must bei given to the pro-
tection of boxes from moisture. Wind
carries the spores of mould from the
neglected wood pile into the factory.
Butter parchments and salt are also
sources of infection, and so are water
supplies, holding tanks and ice.
To prevent mouldiness in butter aI
cream should be pasteurized, all vats,
pipes, pumps and churns cleanse
thoroughly every day, parchment pa-
pers treated in hot brine solution,
boxes should be made of well seasoned
wood, and kept in clean, dry places,
salt stored in clean, dry rooms, and
pure wash water used. Refrigerators
must be kept clean and dry, the cream-
ery should be well lighted and ventil-
ated, and the interior walls painted
yearly at least. Strict attention must
be given to cleanliness, and system-
atic mould and yeast counts should be
used. Careful attention should be
given to all the processes of menu—
. facture, packing and storage.
Provide Ample Mash Hoppers
a sary, for the first milk of •.the sow
of contains 9.5 per cent. of fat and 8.8
per cent. of sugar, whereas cows' milk
f contains but 3.7 per cent. of fat and
4.9 per cent of sugar. Later the sow's
r milk contains 6.7 per cent, of fat and
_ 5.4 per cent. of sugar. It is also rich-
er than cows' milk in its protein con -
,!tent. It is therefore customary to
sweeten cows' milk with sugar for
`little pigs, and iii Great Britain the
{ women who do such ..feeding mix a
i iitt_e bacon fat in the milk first fed.
Here is the way in whieh one farm
woman I know succeeded in raising
three orphan pigs by hand: She fed
}. them skimmed milk with just a little,
whole milk added. It was fed six
d times a day, et first, the las; feedingi
not earlier than 10 or 10.80 at night.
and the -first not later than six in the
morning. She put the pig's head down
in the milk until choking almost oc-1
currod. About three treatments of
that sort taught the pig to drink the
milk from a pan. That is a lot easieri
than feeding them from a bottle or,
spoon. Not more than one-fourth of
a pint of milk was 'fed to each pig at'.
a time.
At the first sign oe bowel trouble
r
she gave the pig from a Half to cool
teaspoonful of castor oiI_in milk on:
three successive mornings, following f
the third dose with a raw egg. When:
four weeks old the pigs were fed four{
' meals of milk a day, but at noon were
given a thin slop composed of bran,!
clean bread scraps, cornmeal, shorts'
and skimmilk.
After they had taken that ration
, for a few weeks 'they were turned out' i
with
At this season of the year there is
always a tendency for the *weeks of
many farm flocks to neglect the feed-
ing of mash to their hens on the
ground that the available feed on the
range is increasing and that there-
fore less should be required in the
way of purchased or farm -grown feed.
Though it is true that hens like'
green feed and can make excellent
ease of it in .limited quantities, it is
equally true that they must be fed
a reasonable proportion of concentrat-
ed feeds at all tines if very much egg
production is to follow.
As a matter of fact, dry mash is
actually mare important in the hen's
summer ration than it is in her win-
ter feeding schedule. The animal pro-
tein helps to stimulate egg production.
Furthermore, there is less need for
the hearforming feeds such as whole
corn.
Not least in. importance is the mat-
ter of providing sufficient hopper
space so that any hen hi the flock can
have access to the dry mash at any
time. Make it as easy as possible
for the hens to eat the. mash and keep
k before thein constantly.
THE FARM
THE .FARMER AND
Some men succeed at firman re
some mien fail. Some aueceed bee se
of favorable conditions while o. rs
succeed because of themseives. The
factors of success are variable: We
cannot say, for instance, that se much
is due to clay loam soil and a certain
per cent, to high sc1 education.
Every combination seems to peeseXit a
problem by itself.
But of the twd factors, the chances
of success ilio just as much with the
mai as with the farm. It is surpris-
ing what a man with a trained blind
can do with an unlikely piece of land.
On the other hand, it is equally sur-
prising how little somemen get out
of naturally good farms. ,
We just enjoyed a visit with a man
living on a Light farm who has •added
over four thousand dollars to his
bank account with his potato ' crop
this past season. While his land is
not of the richest, his brains have.
been fertilized' with every kind • of po-
tato lore, observation and experience
that be could turn under the folds of
his gray matter. Ile supplemented`
his second-rate fariiii with first-rate
thinking.
Recently we were told that every
acre of the sand dunes of Denmark
are now covered with forests.. It was
not natural that forests would grove
there. Danish intelligence was re-
sponsible for covering these bald',
creeping sand piles. .
Building up :the farmer 'is the first
istep in building up the farm, Taking
this step may occasion some tempose.
ary sacrifice, but ultimately the re-
sults will show at the bank.
GARDEN Hj;RBS.
Few of us that do not remember the
little garden corner devoted. to cutin-
ary and medicinal herbs in grand-
mother's garden. It was a custom in.
the days of our grandparents that I
am not so sure but what we should
follow a bit more closely to -day.
There were horseradish, sage, tansy,
hyssop, lavender, pennyroyal, etc.
Many family remedies were prepared
at home with ths..inedicinai herbs, 1P
while a goodly supply of the culinary th
herbs were always on hand'to flavor 1
the soups and dressings. I
Culinary herbs should have a place o
in every garden. Don't think you are,
old-fashioned if yom have a little•cor-
ner for herbs. Old-timers •like mint,
sage, thyme, and some of the newer
ones 'should be grown. All these have
their place in the culinary department:.
Di1 is one of the newer herbs, and
also one of the best. It is an annus
and when once it is let go to seed in
a garden there will be,volunteer plants
each year: The seeds are gathered
\When' ripe and aie used to give flavor
to sauerkraut, and cucumber pickles,
and it sure does 'give them an' excel-
lent flavor.
..Mint sauce is made by adding the
bruised mint leaves to sweetened vin-
egar shortly before you want to serve
it. Mint, as well as dill, is frequent-
ly used in the infusion rather than in
the dry form. Fill a jar with fresh
dry' leaves and cover with strong vin-
egar.
in egar. Close the jar and let stand a
few weeks and the infusion will be
full strength and ni:ay be used as de-
sired. Personally we are not strong
or any vinegar products, mainly from
a health standpoint, but many do not
agree with us, and for those who care
Sewing Hints.
Unstitched liems—Buttons and but»
ftoeho es will lwep the heins et a e]os-
in ;place, .1`lot only is it :an easy
: finish but it is attractive. Whenever
possible I lay the edges of the pattern
which will, come at the closing on the
selvage of the goods, But if the edges
' are raw, I. bind them before turning
the..hens.—Mrs. D. P. S. .;
Gathering Short Cuts—When doing
your sewing for several children try
My way of making eisnple gathers.
Lengthen the stitch in your sewing
maelnee as long as you can. Stitch
along where it ie to bo gathered and
pull on the shuttle thread: You can
gather a full skirt fora child's dress
in less than five' minutes.—Mrs. C. B.
A Quick Finish for a Belt is to make
a point by folding the belt through
the centre and stitching across the
end. --Mrs. L. D. R.
I save time in finishing a romper or
dress• lay binding the neck before I
turn the hems at the back.—Mrs.
H, E.
I have no dress form to use in sew-
ing, so x' have made a substitute. A
small hook is fastened in the sewing -
room ceiling. From this I hang a
double length of . heavy twine, knotted
every few inches. A garment may be
put on a hangerr and hung from'one
of the knots at the height most con-
venient for the worker. In this way
I' can do hand sewing en /a garment
with greater speed and without dan-
ger of soiling or wrinkling the mar
tenial. Mr. D. R.
To Brighten Up Old Buttons—
When snaking over -suits and dresses -
I never neglect to brighten up the old
buttons I am using on the new gore
.anent. Dull Pearl buttons may be
brightened by soaking in olive oil or a
good quality machine oil. after which
rub hard with powdered pumice, tal-
cum powder or a good nail polish. The
steel button's may be cleaned with a
toothbrush and suds. If . they are
rusty, use a cleaning powder. • Dry
thoroughly and polish.- Dust collects
in the design of cut jet buttons. -CIean Do you ever look around the house use a brush and ammonia and water,
them by brushing vigorously with a and wish the furniture did not look .which gives a better result than soap
soft brush.—M. I{. so shabby? It always appears worse sand water, which yellows it: Air
Doubling. the Life of a Shirt— in the spring when the sunshine alone will yellow it in time. If, you
Every wife knows that the first places shows up every "Refect. If you have wish to bleach it, wet it and put it in
on her husband's shirt to wear out are' clever fingers, can use hammer and a closed packing box and burn sulphur:.
the collar sand cuffs. I find that it, tacks, a pair of •scissors, needle and there.
pays to sit down and rip them off thread, glue and a paintbrush you can
hen they become frayed and turndo much toward rejuvenation,
e inside out and fasten again in! When the webbing strips and .earn -
pace. I have been married tens years i brie on the bottom of an upholstered
lid this has proved my best Make- chair begin to break away, get wire
ger money saver.—Mrs. N. E. H. netting of the grade called by hard-
ware dealers "cellar netting." Cut a
Pattern by the removed cambric bot-
tom, making no allowances, however,
Use only "Snowflake." Dissolve one
tablespoonful of "Snowflake" in 'a
'gallon of hot water. It will, re-
move all grease and ,thoroughly
sterilize the cans and bottles.
3 te2s��ssee for Snowflake
tchens Bathroom, t3 room, Laiu*dry
As all grocers IOc large package
TIME TO BRIGHTEN S
BY FURNITURE
BY MARY HAMILTON TALBOT.
4
Points Re
Remember in
Caring. for Piano.
1. Keep your piano open at all
times, except when sweeping or dust-
ing, and at night or during rainy
1 � .: th�r: ,
. Wath the•-, keys i
,, with •aIcohal;
taking care not to touch any of the
black keys or varnished surface of the
piano. Also keep a strip of felt on
the keys.
3. To avoid corrosion of the metal
parts, place half -pound of uusiacked
lime on the bottom of the piano; when
it is' a' grand piano, place a quarter
pound of =slacked lime on the plate.
4. Do not use any of the so-called
furniture polishes, but instead, take
,s; lemon -oil and Iii turpentine for
highpolished pianos and 2-3 crude oil
and 1-3 turpentine entire
p for dull -finished
pianos. Take a piece of dry cheese-
cloth that has been previously rinsed
in •, hike -warm suds and dry thor-
oughly.
5 .Have your piano tuned at least
twice a year.
6. Have your piano cleaned every
year during. your spring cleaning.
7. Make sure the piaifo tuner or,
repair man is really an expert in his
line. If in doubt, phone your order
to 'the company to whom you have
purchased your piano, as they are
really best qualified to give your in-
strument theePr oper attention.
If you keep these points in mind,
the average good. make piano should
Fast from twenty-five to thirty-five
years.
Plan your work to save steps, stoops
and stretches.
. In the farming of to -morrow the
best farm implement will be the brain.
to use vinegar products, this will be
ound a very good method of prepar-
ing it.
Culinary herbs, of which the leaves
are'the pert used, should be gathered
n the morning as soon as the dew is
cif, and should he dried in the shade
where there is a free circulation of
ir. • On shelves in dry rooms will be
found a good place. When they are
thoroughly dry, put them in airtight
can or glass jars and keep in a. dry,
lace. If stored before they are per-
fectly dry the •leases are likely to
mond. They will not keep their
trength for .any length lengof time, espe
Tally not from year to year, hence a
new supply should be grown each
ear.
the sow -raised pigs and grew i
bigger and better than they. At all
times their quarters -ere kept scrap-' a
ulously clean, daily exposure to direct
sunlight was allowed and protection
against cord. drafts provided. Despite
the fact that the milk was not scien-1
tifical]y modified the pigs did well and
success must largely have resulted
from regularity and cleanliness in I s
feeding and strict attention to the c
bowels.—Dr. A. S. Alexander. ,
ty
Education fosters youth, delights v
old age, secures prosperity and fur
nishes a place of refuge and solace
in adversity.—Cicero.
Fanners who produce quality goodst
economically are generally abler to:
Make a living at a good standard, pay
for their farm and accumulate a corn- ,
petence.
Tiny haiT-Jine cracks sometimes ap-
pear in highly polished furniture. To
remove them rub with a cloth moist-
ened in an oil mixture, one-third
lemon oil and two-thirds boiled linseed
oil. This wile have toy be repeated
several tunes.
Where the surface of the furnrit•tire
is marred with dents, it may be res -
for the turned -under edges, as: they toted by applying waren water, which
one of course not eeeeded for the `net-
ting. •
With small size, duble-headed tacks
nail it into the chair frame where the
;cambric cane 'off, without disturbing
the webbing.. Then cover it with a
piece of new cambric and you will
have a seat stronger than when it was
new. . •
If the spring breaks loose at the top,
there is no use in just pushing it back
expecting it to stay. Instead, take
a piece of tin, of a diameter a trifle
larger than that of the spring, and
with its edges bent down to make it
mushroom shape. Have' four holes
through this piece of tin. Reach up
andut it over the top p of the unruly
spring. -e'
Pull it firmly down with cord that
you have passed through the four
holes. Tie it down on the spring head
as you would tie o i a bonnet.
When this has been done it is en-
tirely out of sight and will pt'event
the loosened end of the spring from
working through_ the' upholstery.
The home craftsman can recover an
upholstered chair. Rip the old d cover
off carefully and use it as a pattern
for cutting the new material. Follow
piecings and seams in the new cover.
Cover the seat first, then the inner
arms, the front of the seat, which is
usually put on with a welt, and the
outside back cover last. If you use
tacks under the material they will
will swell the wood -fibres and raise
the sunken part to a level with the
rest of the surface._ When di—yet may
be lightly sandpapered, using No. 0
or 00 paper, 'stained and touched up,
with varnish until full. Another Way,
is to wet the :spot and lay on it some
wet blotting -paper. Over this ,hold
a hot iron, the heat from which will
cause the wood to swell.
A metal, brass -trimmed bed which
has seen its best days is a forlorn-
looking object. If you can wield e
paintbrush it can be --•transformed.
First remove the lacquer from the
brass with an acid. Then after paint
ting the bed with white enamel paint
stain' the ` old. brass trimmings with
mahogany, or oak stain, which ever;.
wood predominates in the rest of the,
furniture in the room. The result is.
well worth the trouble.
Have you any tables, chairs and
ether articles which are wobbly. Tiny,
prepared wedges can be bought, or
you can make them, and when driven
from below : your furniture is again'
firm. ,-If the furniture: is rickety from
the glue drying out, remember before
using the glue pot to remove the old
glue with sandpaper.
Furniture should be given a rub-
b'ttng at least twice a year for most
pieces, but much oftener for anything
in constant use. Though there are
many excellent polishes en the mar
ket, the following has been used manyi .
soon cause it to wear through wiles years is may family: One scant ounee
lace a narrow g of linseed oil, one full' ounce of spirits'
yardbpard over hens: piece of thin of turpentine and three-quarters of
an ounce of cider vinegar. Bottle and
To clean rattan or -willow furniture shake well until nixed. Apply uncl,
which is just dusty use the blower of leave an untilerfectly dry, then rub'
your vacuum cleaner. If really dirty thoroughly with a soft flannel, which
gives a high, glossy finish.
John, living over on the 4th, told this story. •
Just five years ago I took account of myself. Then I
started to weigh the milk from my herd .of nondescript
cows. In four months I had sold seven and in twelve
months I only had two of mg origifrial -herd, but had ;,"
bought four more. My herd was reduced 'to six, but 1-
was getting as much milk as from the 18. Now/ have 15
cows, some pure bred and others good grade and a real
good bull.
"Ant I making any money??" ,m
"Well you can bet your hat Lnot losingany,”
What John did others ea1X do.
USE BETTER BULLS
FAMILY Off` 35 FOR WESTERN FARMS.
A British fenely of the name 01 Bradley, consisting of 35 persons and comprising three generations, are
shown on the Canadian Pacihe S,'s. efontciare at St. John, N,B., recently, en route for Sasktnjclrewaii,s`wliere they
will settle. on neighboring farms. The party" Consists or father and mother, their four sons and son-in-law,' with
thefr respective wives, and p3 ehildrer1. All the adults have some knowledge of agriculture, and they have coma fib
Candela under the joint governnxer t eeheine for settling 6,000 British tanning families in tho Dominion »within
tem ream.
Saving the Dishes.
Much china and glassware get
broken in the process of washing, by
being hit• -against the spigots in the
kitchen sink. A good way to prevent
much of this breakage is to purchase
a small hollow tubber ball and cut
it in half, then punch holes in each of
the halves and fasten them umbrella, -
wise on each spigot.
Good fortune often conies to us in-
cognito; (via don't recognize it till
afterward, when we receive its..heno
factious.
F rd Ramp 51 r2 Miles:
Ga/loof Gasoline.
A no"w automatic_ and self-regulating
device known as tl„ "SUPER" is of,
fered for sale by, SITPER, SALES CO.
of PORT I -TOPE, ONT. With this de-
vice Fade have made' ii13,a miles per
gallon. It removes carbon tuid does
away with ell spark plug trouble,
Starts car in 3 seconds. Super Sales
Co. Want distributors and rtre willing
to send sample on '30 days trial and
sallow you 50e for trouble of installing
it It doess not do all they 'claim. Write
thein to -dray,
leetile No, 19-15,