Zurich Herald, 1926-01-28, Page 31,• OLD N
I G A SUCC,ESSFUI. j'AR SALE
A real farm .sale must be most care- i
fully planned. So many things can
,come up to spoil a sale, even though;
the manor details halve been •loel ed
after, tie • it well behooves the man
to leave s stone unturned in getting,
ready for the day. Rain, bad roads,
lower market conditions, a funeral—;
these and many other things can;
affect a sale materially, I have known 1
instances where the death of some per-
torr In the vicinity has cutthe sale's .
crowd to half the usual number, 1
First, advertise the sale, and be
careful that your listed stunis exact-
ly what you have to sell. See to . it
that the papers in all the surrounding
territory run your ad, and have a
generous supply' of handbills displayed
in banks, elevators, on the sign-
boards, etc.
Arrange with the auctioneer for a
day that he can give you and arrange
with a bank to have the sale .clerked
properly.
The sum the auctioneer will charge
differs in various localities, but °a
usual charge is on the percentage
basis, with a Minimum charge. In
some places they charge 2 per cent.
for sales running under $1,000, and
11/2 per cent for sales running over
that amount.
Have a bank employee to clerk' the
sale; he will, know the people who
buy. lie is familiar with their rating,
and in case he isn't he trust be guided
by the sworn statement of their' assets,
Sometimes a percentage is deducted
from the purchase price for cash. .If
notes are givenin payment, the
bank
will take up the notes and give the
owner cash less a discount, The notes
bear the current rate of interest. This
gives to the man who is holding the
sale hie full share of the proceeds as
soon as the sale is over.
Look after the comfort of your buy-
ers. The lunch folks will most likely
be glad to serve a lunch around noon.
time—hot dog" and meat sandwiches,
hot coffee, etc. The ladies' club of the
community church, or the gymnasium
club of the rural high school, or some
other organization, may want to serve
lunch. Bettor see about it.
Have the stock properly marked for
later identification. Group everything
for good display. Always have the
stock well groomed.
A TRUE HERO
BY JENNY WREN.
"A hero," sighed little Frank Fan-
ning, as he closed the book he had been
straining his eyes in the twilight to
read, which told how a little drummer
boy had kept up his dub -a -dub all
through a fiercely fought battle—his
little red coat seen here, there and
everywhere, as he moved among the
soldiery, cheering them with the gay
sound, until at the close of the day,
when they had gained the victory,
they noticed that the sound grew
fainter and fainter, until some one
going up to the spot where he had
sunk to the ground, diseovered that
the•brave !little fellow's life -blood was
ebbing fast through 'a mortal wound
caused by one of the bullets of the
enemy; but, still, his last, expiring
effort was to keep up the rah-tah-too,
and his last glance was for the flag,
in which they 'rapped him . as they
laid him away to his final rest, while
on the rude board that marked his
grave they cut the words!
"Here lies a little hero!"
"That was worth dying for,"
thought Frankie, when from the ad-
joining room, some one called his
name.
It was his mother, and it was the
third time she had called him.
"Yes, mother, I am coming," he
answered, springing up.
"I wanted a glass of water, my son:
I am thirsty.,,
Frank felt a little pang of reproach,
for his mother was an invalid, --and
unable to move from the lounge to
which she was carried every morning,.
and she depended on her little boy to
wait upon her.
"I ought to have come before,
mother," he said; "but I was reading
such a splendid story. It was about
a boy -hero, mother. Oh, I wish that
I could be a hero!"
"And so you may be, my son! Do
you know what heroism means? It
means self-sacrifice. Always remem-
ber that. There is no man who en-
tirely forgets self but who is a hero.
• He may not know it himself, the world
may never recognize."
Somehow Frankie could not forget
his mothers words as he lay that
night, with evide-open eyes, in his lit-
tle bed. Whenever he closed them he
seemed to see that soldier -boy's grave,
and the sentence written above it.
But one might be a hero and yet not
die. He could not understand it, and
so wondering, he fell asleep.
How good Frankie had grown!
thought Mrs. Fanning in the days
that followed. She no longer had to
call but once when, no matter what
he was doing, he hastened to her side.
How often she blessed him' in her
thought; but -spite of his loving care
she felt herself growing paler and
weaker every day.
It was mental trouble, the doctor.
said, as 'much as physical. Her mind
must be kept free from care. But this
was the one thing that Frankie could
not do, though he well knew what was
troubling her.
Every week their little hoard at the
bank was decreasing, and Mrs., Fan-
ning, who was a dressmaker, could do
not work. Another month—if she cont
tinned ill—there would be hardly
enough left to pay the rent, •
On his way home, one :afternoon,
from the school, bitterly revolving all
this in his mind, Frankie, glancing up,
(found himself opposite a large fac-
tory, outside of which was a placard,
on which was written. in great let-.
ters: "Hands Wanted." se
The boy looked down at his own
hands.' They were small and white,
and unused to work.
"But they were made to use," he
whispered to himself with sudden in-
spiration. "Other boys make money—
why may not I?"
Five, minutes later he stood before
the superintendent. In ten minutes
the agreement had been ma& fie had
to go to school one-half the day, the
other half he had to work in the fac-
tory, and for this he was to receive
three dollars a week.
True, it would take away the only
hours he had for play—no more skats
Infra no ni aro sledding. But never mind
that, rrankio thought, gulping dote
a sigh of regret, andmanfully trudg-
ing homeward.
At the door he paused.
" I won't tell mother," he whisper-
ed; "it wouldonly trouble her. She
will find it but soon enough."
One day when she had needed and
missed him, she reproached him for
thinking more of his pray than his
mother, but though 'he grew a little
pale, he said nothing.
The month was drawing to its close.
The time was approaching when she
must learn the truth, else how could.
he account to her for the money?'
Never mind. He would tell her how
much happier he was knowing he help;
ed her, and how little he missed his
outdoor sports. Next winter, when
she was strong and well again, he
would enjoy them all the more.
It was the last day of the month,
and Frankie was on his way to the
counting room to receive his pay,
which he had left in the superintend-
ent's hands until the whole amount
had been reached.
• When, in passing some machinery,
it was suddenly put in motion. Direct-'
ly in his pathway stood a little girl,
and as the great wheel slowly revolv-
ed, Frankie saw that it had caught a
corner of her dress. The next moment
he only knew that tire dress was freed,
that the child's life had been saved,
and that his own strong right arm
hung broken and helpless by his side.
It had all taken such a little tingehe
could scarcely realize it himself.' lie
wondered what it all meantwhen they
crowdedaround him. '
"He is •a little hero! said a voice
and then it all grew dark and the little
fellow knew no more.
When he recovered consciousness,
his mother's pale face was bending
over him.
"You're not angry, mother?" he
whispered. "I couldn't help it."
"My precious little hero!" she an-
swered, sealing his lips with her kisses, •
Then he remembered all, and what
that other voice had said. But what
could this mean? He a hero? He, who
had never done anything heroic in his
life!
He had time to think it all over in
the long weeks that passed before his
broken arm mended and he grew
strong again.
But one day the factory superin-
tendent, who had insisted upon paying
all the expenses of his. illness, so that
he might get well in his own time,
•
...
a little box, audle, l " ," '
xame� in and >nanded hSm, with a ., ,�i�i1 i>G� itl �orthe�rart 'Ontario,
On opening ft a bright gold zxiedaI In h?az th�ez n Ontario, even 'as far
,andon , bad: as the transcontinental
lay before hi$astonished gaze, an €lilway,
it was written:iprhetically all the crops suitable fol
,Tn memory of a brave and .moble g dairy eattln do well. Red
action." clever provides excellent summer pas-
"Motheri ,� he cried, see here! . n. winter hay, and such excel-
What does it mean?" I lent silage crops as'sunflowers and a
"It means,,, she answered, solemnly,; mixture of oats, peas and vetches give
"that my bo hasforgotten serf in good yields with ordinary farm culti-
vation.
Y Yi' vation. These are the grain roughage
others and that are Is his enothe s in
hexo!" crepe used at the Kapuskasing Ex -
Tears fell thick and fast down. the ' T'erimental Station for the inking
t
boy's face. He had done so little, he hard of about twenty-five head of pure
thought, and they had made of it so bred and grade Ayrshires. From
much • a these foods with a grain ration the
I Nor was this all, for the next veer herd gave an average of about 7,000
the superintendent found a place for lbs, of milk testing about 4 per cent.
him in his own private off1 e, where of fat. Charging up the feed used
he might grow up a good and useful at market prices and labor of atten-
man tion on a cost basis the cows of pure
Tohis mother, health r dstrength. . breeding. gave a profit of $200 and of
.a i
had returned, and all was ,happiness grades $175 per head for the year.
iii the little cottage, but' Frankie had ; Regarding rations tho Superintend -
learned a lesson he never forgot—that ent of the Station says in his annual
it is 'in the quiet home -circle, in e report, obtainable from the Publica-
every-day unselfishness and thou
ghtth- tions Branch at Ottawa, that during
fulness for others, rather than the the winter an abundant supply of
battlefield, where the first seeds are
sown which make the hero.
Keep. the Ewe Lambs
Growing.
No flock owner can afford to neglect,
the ewe lamb crop. When in restrict-
ed winter quarters, and on dry feed,
care . should be taken to keep them
healthy. They should be provided
with feeds that produce bone and
muscle. Ewe lambs are susceptible to
delicate 'fondness for certain kinds of
food, and especially for the first few
weeks after coming off pasture. To
obviate a set -back in flesh and bone
growth, a little attention to providing
savory food to encourage the appetite,
is prudent.
I have always adhered to the prac
tice of separating the ewe Iambs from
the flock early in the fall. I think the
ewe laznbs do much better,' and make
faster growth, when kept separate.
As a rule, the winter quarters for the
:average farm flock Is limited. Over-
crowding is sure to cause the ewe
Iambs to suffer first and, if allowed
to continue, will in a short time ma-
terially retard their development.
We see that the ewe lambs have
plenty of room at the feed rack and
grain troughs. Otherwise, they are
likely to go under -nourished. My ex-
perience has been that it is better to
provide at least a third more space
at the feed rack rather than is actual-
ly necessary,
- The ewe lambs should be fed for
bone and flesh growth, but not to be-
come overfleshed. A ration that.
furnishes plenty of bone and flesh ma-
terial without causing the taking on
of too much surplus flesh is best suit-
ed for growing ewe lambs. I feed
plenty of clover or alfalfa hay and
bean -pods for roughage, and a light
grain rationof two parts oats, one -of
corn,- and equal ,bulk of wheat bran.s
—C. R.
Scoop -Shovel Feeding. I
"Scoop -shove:" feeding is bad stuff,
our good friend E. J. Perry declares,'
and we pat him on the back for saying
so. He points out that if a man over-
feeds one-half pound of grain daily
for a month, itis just the same' as
putting $6.40 in the manger. If the
cows are underfed the same amount,
the owner loses 810 pounds of milk,1
worth $24.80. Subtract the grain cost
and you have a net loss of $17.90.
Really, the only way to do is to weigh
the feed for each cow, and keep in-!
creasing her allowance only as long
as her milk cheques pay for the extra
feed. The rule is, feed all the good 1
legume hay a cow will eat, and one
pound of grain for every three or four I
pounds of milk. Of course, rules .are
made to be broken, and so this rule
should be only a starting point. If a
roan isn't going to check up on every
cows feed and milk, then he had hest
follow the rule.
geed silage, either the mixture of
oats, peas, vetch or sunflowers are
used to good advantage in maintain-
ing the dairy herd. The cattle are
fed all the silage they can handle,
together with a small allowance of
hay; these two roughages are supple-
inented by a meal mixture made up of
bran, four parts, oats, two parts, bar-
ley, two parts, and oi:1 cake, two parts.
_Ensilage, together with the grain, and
'the hay are each fed twice daily.
, Good clover pasture has been found
!about all that is required during the
;summer, sometimes supplemented by a
1 small allowance of grain to the
!heavier milking cows. The ration for
1 individual cows are determined by
such factors as the size of the animal,
tits capacity and constitution, and the
ability to give milk. A representative
ration for a dairy cow weighing
around twelve hundred pounds and
;producing about forty pounds of milk
per day is given as 50 lbs. ensilage,
O.P.V. or sunflower, 10 lbs. clover hay
and 12 lbs. grain per day, -
1 In making deductions from tests
conducted to determine the relative
value of sunflowers and O.P.V. silage,
the Superintendent states that the
average results would indicate that
for dairy cows there is practically no
difference in the two silages.
Haul the Manure as it is
Made.
Farmers are always crowded with
work. As a result, many things are
slighted. One of these is hauling the
manure. Often fifty per cent. of the
plant -food value in manure is lost by
weathering. With a concrete manure
pit, or good concrete floors in the
stalls, the losses from fermentation
and seepage can be lessened.
One of the means that many: prac-
,tical farmers employ to save the fertil-
izer value of the manure is to give the
[barns a thorough cleaning once each
week. The manure is loaded directly
into the wagon or manure spreader
and taken to the field. Others have an
extra wagon, placed at a convenient
place back of the barn, into which the
manure is forked until there is a load.
Then it is taken to the field. Ari old
gravel bed .on the wagon is suitable
for this purpose, if the fields are not
too far from the barn. When using
the wagon -method, mentioned above,
the manure should be tramped each
day, as this helps in holding the water,
prevents fermentation, and enables
one to haul larger loads.—H. Holt.
Honest, now, is it possible to feel
foolisher than you do when a fresh kid
knocks your hat off with a snowball
and you find yourself forcing one of
those hollow laughs to show the neigh-
bors what a good sport you are?
The successful business man, in
these days of reconstruction, is the
one who can bring order out of chaos.
WINTER FRUITS GLORIFIED
BY EDITH M'. BARBER.
Freit..every day, once or twice, is a
health measure for the family and a
labor anc`T"'time saver for the house-
keeper, With plenty of canned fruit,
as well as selected apples, its the eel -
lar, with several varieties of dried
fruits in the pantry and with a supply
of oranges and grapefruit on hand,
the breakfast fruit, as we 1U as the des-.
Bert for dinner or supper, is easily
chosen.
FIG TAPIOCA.
% cup granulated tapiooa, 1 tele.
salt, 4 cups boiling water, 1 cup cut
figs, r% cup brown sugar, nuts. Add
tapioca slowly to boiling water and
salt, and cook over hot water until'
clear. Add figs and sugar and cook!
five minutes. Pour into pudding dish
or into individual dishes and garnish
with halved walnuts or pecans. Serve
very cold with plain or whipped cream.'
Prunes may be used instead of figs. 1
FRIED CANNED PEACHES. 1
Drain solid peaches and sprinkle
with sugar. Fry one minute on each ..
side in melted butter and serve hots
with syrup which forms in the pan'
from sugar, butter and juice. Pears
may be cooked in same way,
RAISIN AND ORANGE CUSTARD,
3 cups milk, 5 egg yolks, salt, ai
tsp. vanilla, 8 oranges, % cup raisins,
134 cup sugar. Scald milk In double
.!boiler. Beat yolks slightly, slowly add
s sugar and salt and part of milk. Re-'
turn to boiler and cook until custard
makes straightline across spoon when •
I tested. Stir constantly during cook
ting and do not allow water to boil;
hard. Cool slightly, flavor and pour
! over sliced oranges and raisins in a
1 glass pudding dish.
CRANBERRY AND RAISIN PIE.
3 cups cranberries, 1 cup raisins, .
1aa cups • sugar, 2 tbsp. flour. Cut
cranberries in halves, mix with
raisins, sugar and flour, and bake be-
tween crusts in hot oven (450 reg. F.) .
Or, bake on one crust and, when thea
fruit is done, cover with meringue
made by beating whites of two eggsl
stiff and adding one-fourth cup sugar.
Brown the meringue in a mo4ler.ate''
oven (850 deg. F.).
COMPANY SALAD.
Canned pears, chopped nuts„ cottage
cheese, candied citron. Drain pears
and place pottage cheese mixed with
nuts between halves, Press together
to resemble whole pear and form state
and leaf from thin pieces .of citron,
Place on lettuce or cabbage leaves and
garnish with salad dressing at side.
Instead of the citron any small green
weaves from a house plant or fresh
mint leaves may be used,
POACHED PEARS.
1 can pears, sugar, plain cake,'
Drain pears and measure juice. Add
equal amount of sugar to juice and
stir over fire until dissolved. Cools
pears oarefuily in this syrup for two
minutes and place on slices of cake
when ready to serve. The hot syrup
is served with this. For a special des
sort, rounds of ice cream may be
placed on the cake under the pears,
Peaches may be used.
BREAKFAST PRUNES.
Carefully look over and wash
prunes. Cover with water and let
stand two to twelve hours, according
to state of dryness,• Cook slowly in a
covered dish until tender. Cool with-
out uncovering. This method pre-
vents shrinking and develops the na-
tural sweetness of the fruit. Other
dried fruits may be cooked in the
same manner. If the fruit is sour
enough to need sugar, add when the
cooking is finished, stirring carefully
to avoid breaking fruit and re-cover-
ing at once.
APRICOT BREAD AND BUTTER
PUDDING.
2 cups dried apricots, •}s cup sugar,
6-8 slices buttered bread. Soak apri-
cots for two hours in just enough
water to cover. Arrange bread in,
baking dish, butter -side toward dish,.
pour in apricots and cover with bread.'
Bake in hot oven 400 deg. F.) about
twenty minutes until bread is golden
brown. Apples or rhubarb may be
used in same way.
Brasses.
Brass that makes no sound,
But sings a song
Of yellow all day long—
Sunshine on Manchurian plains,
Ripening northern grains,
Peking palace -roofs with yellow tiles,
And yellow rivers sulking miles and
miles
From yellow mountains to a yellow
sea,
Brass that makes no sound,
Sing on to rue!
—Lyon•Sharman, in "The Sea Wall."
Water Lilies.
Day.
Behold
On the pale surface of the lake,
Flotillas• of pink, white, and red,
Flanked by thin, sheets of burnished
bronse and green,
Lie anchored!
When windows stick, rub a little
floor .wax along the groove in which
the sash runs, and after it stands for
a few minutes, polish with a cloth.
Also good for drawers that do not
slide easily.
In baking pancakes you can avoid
the smudge of the griddle, by beating.
into the batter a tablespoonful of un-
salted melted grease, and you do not
need to grease the griddle.—Mrs, L. W.
Apply a paste of salt and vinegar
to brass and let stand for ten minutes.
Then polish in the usual way.
A teaspoon of honey stirred into
the French dressing makes a pleasing
change, being delicious with tomatoes.
REMARKABLE SNAP OP A CROPPER
'Validate" oaring a .complete som,errault at the last fence in the -Kenton Stoepiechas•s in 1+}ng'knd after
having 1•ed the deed to this point. The Jockey,. L. 13, Rees, suffered a broken thigh in the mishap.
Be Kind to Your Heart.
"Your pulse standing is 88. Now
let me take it sitting." The patient
was of unusual intelligence and educa-
tion, yet she was surprised to know
that the sitting pulse would be lower
than when standing, and the pulse
lying down, still• lower. It is because
these ample truths are so important
that I repeat these. When this woman
learned that the heart that pumped
blood through her arteries eighty-'
eight timers every minute when stand-'
ing, had only to work seventy-six
times a minute if she sat down, and
was let off with sixty-eight revolu-'
tions a minute when she lay comfort-'
ably still, she saw the great value of
rest .lying down. She could see better
the value of stretching out on a
lounge or bed for half an hour after
the dinner dishes were washed, to get
a little rest before facing the duties
of the afternoon.
Persons who are convalescing from
any form of serious illness thould give
very particular consideration to these
facto about heart action. A day or
two more in bed may steady' the heart
and put it in better shape to carry the
extra burden that comes as soon as the
patient becomes active. I am con-
vinced that a large share of the cases
of "heart failure" that come in middle
life are the direct sequel of some, ill-
ness of childhood from which the little
patient was allowed to go back to play
or school just as soon as he felt like it.'
A day or two longer in bed would have
given the heart a char ce to recover its
balance.
Persons who are afflicted with heart
disease always get great benefit from
rest in bed. When you consider how
greatly this relieves. the tax upon the
heart, you need no further explana-
tirin.—Dr. C. Lerrigo.
Shed Cuts in Housework.
Disconnect the electric iron before
you finish ironing. If you save a few
handkerchiefs or other thin pieces for
the last the iron will be hot enough
for then for some time after discon-
nceting.
Press the silk frock or blouse that
doesn't require a hot iron after you've
finished„your ironing.
In sewing many small pieces on the
machine, as in making children's gar-
ments, plan a succession so that you
need not move from the machine to
get other pieces, but sew from .oneto
the other without breaking your
thread. Baste or pin the pieces to-
gether as they should be stitched and
put them on a table or basket conven-
ient to your left hand.
Coneeet the iron on ironing morn- •
ing as you are finishing up the dishes
so that it will be hot to begin ironing....
Fold up garments when they are
"right” to iron instead of letting them
get dry and then sprinkling then:
White clothes may need to stay enteseee
all day in the sun to bleach, but col-
ored clethes Pgado if left until dry,
Linen things will have just enough
stiffness if ironed before quite dry. •!,„,e,,
Start the dish water to heating --if
you haven't a fire in furnace or range
•--before you begin to clear llre table,
iestead of fidgeting around afterward
until it rezts hot,—M. J. M.
Breeding, feeding and housing are
import:let factors in most lir.: stock , a
cntcrprises,