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HomeMy WebLinkAboutZurich Herald, 1926-05-27, Page 2OF INTEREST TO THE DAIRYMAN RAISING CALVES Year by year a larger percentage of our dairy calves fiend out to their sorrow that the slogan, "Drink more milk," is note•%ox their ears. .A few still enjoy the luxury of who're milk ere nature intended, but most of them must be content to have theirs serv- ed without cream, whereas many find even skim milk denied them after a few weeks of age. For the calf it is a gloomy outlook; for many dairy- men it is a perplexing problem. There is a real need for a more prac- ticable method of raising calves in the fluid miwk territory where there is no skim milk. Some dairymen who sell their pro- duct as fluid milk, skim enough of it to raise their carves. This requires extra labor and trouble and means that there must be a market for the cream, and this ie ruled out as im- practicable on most farms. The most common practice is to, start the calf on whole milk and change as soon as possible to grain. and hay only,- This may be the most practicable method, provided enough whole milt is used to give the calf a good start and provided the change is made gradually enough to keep the calf growing regularly and avoid serious digestive troubles. With vig- orous calves that quickly develop an appetite for hay and grain the milk can be gradually withdrawn begin- ning at forty-five to sixty days of age; with others the milk -feeding period may need to be extended a month longer. At least 400 pounds of whole milk will be required by this method and most calves shou+d have 600 pounds or more to give them the right start. The use of dried skim milk by dis- solving one part of it in eight parts of warm water makes a very good substitute for skim milk. Production of dried skim milk is increasing; we need careful studies to determine how it can best be used and how much the dairyman can afford to pay for it, WASHING MILK UTENSILS In almost 'every ease when we are troubled with high bacteria counts in I our milk we eventea'sy trace the MUM to dirty milk utensils, The trouble may be in the pails, the cans, -1 the cooler. Pails and cans with wide-open seams in them give the most trouble. It is our practice to take such uten- sils to, a tinsmith at once and to have. everything ,soldered over smooth. It is then possible to wash thein effici- ently, because there are no crevices to catch and hold dirt. We wash utensils by first rinsing in cod water, and then scrubbing with a brush in hot water into which cleaning nada has been put, then rinsing again in cold water, and fin- a'�ly scalding with live steam or very hot water. The water must be so hot that the utensils will dry without wiping.. In order to retain their brightness the utensils are gone over regularly with scouring powder. Such utensils as we can get in seamless form we buy in that way, as it obviates a lot of soldering. FOUR PER CENT. BUTTERFAT There is much being said now to increase the use of fluid milk and thus encourage and make better the lot of the dairyman. The first thing that we as dairymen must do is to make that milk .palatable. I believe that one of the things that will in- crease the public taste for milk as much as anyhing is a fair percentage of cream in it, Four per cent. but- ter fat should be the standard. This makes the milk creamy enough to be attractive and palatable even when pasteurized, and I believe that con- sumers will be glad to pay for such a milk. Home Market Pays. Best Varieties to Grow. We live on a 225 -acre farm, have Mangels.—In the last seven years 75 peach trees, and raise lots of three varieties of mangels have been peaches. We usually arrange to give tested in a co-operative way through - a sale once a week, generally on Sat- out Ontario and fifty good reports of urday, when people quit work to go successfully conducted experiments to town. The sale is advertised, and have been received. The average a few posters put up, giving the yield in tons per acre per annum of names and prices of what we have to these fifty tests are as follows: Sut- sell. We always serve milk and other ton's Mammoth Long Red, 80.2; Yee low Leviathan (O.A.C. No. 2), 29.5; Keith's. Prize Taker, 28.6. These varieties represent three different types of mangels, first the long, sec- ond the intermediate and third the farm dainties to the little children while their mothers are busy select- ing their products. We generally have peaches, melons*, green peppers, tomatoes, roasting ears, cucumbers, honey, butter and nice fresh eggs. globe, We arrange things nicely on a. long Sugar Mangels.-The class of roots table, or kind of bench with two steps, , sometimes referred to as sugar beets putting the peaches and vegetables 'for stock feeding, but.which are more in half -bushel and bushel baskets. We accurately termed sugar manges, try to get a good price, yet give good have, in recent years, been grown weight and more for the money than considerably as a feed for farm stock, they could buy elsewhere. The ladies especiallyfor dairy cattle. They are from town find it a pleasure to drive intermediate between sugar beets and out to our home to buy their produce mangels and usually contain about fresh. ten per cent of sugar. In the average We have tried this method for two of eleven years results through the summers, and also in the fall when co-operative experiments, in which we had potatoes and turnips, pears there were 69 good reports, the and other late fruits -that ripen in Bruce's Giant White Feeding gave an September. A sale just before average yield per acre per annum of Christmas, say about December 16, should bring a nice profit. This sale should consist of fruits—dried, can- ned, preserved or fresh; nuts, such as peanuts, pecans and hickory nuts; fruit cakes; young fall chickens; tur- keys; butter and eggs. production of feed for farm stock, but We always realize good profits, and I am sure almost any one else will, too, if they have just a little patience and time. We find it a pleasurable work as well as profitable. A sale such • as this -is fine for the children, if you let them help .and share in the profits. —M. M. How 1 Delouse My Hens, Expel -lance has taught me that the easy methods of treating hens for vermin are more or less inefficient, I dip my hens in a sodium fluoride solution, using thre.tab espoonfelsof the powder to a gallon of water: Ex- amining the hens after using this treatment I have never found a singe living louse. I shut the hens in the henhouse the evening before the day I treat them. I pick a day for •the dipping that is warm and bright so that the hens wird dry quickly and not There is an opening with a slide door near the floor in a earner of niy henhouse, I put a catching p+en there, with some feed in it. The hens fight to get into the pen. When it is fell I close the slide door, then take them, one at a time, through a door in the top and en - melee them in a tub containing the dip. I hold their heads up and' ruffle their feathers back so that the dip penetrates to the skin Just before releasing them I hold their bills shut and -give the head a quick dip, then placethem in an empty tub to drain, They soon hop off to find a break- fast that they won't hiive to share with a lot of good-for-nothing lice, This method requires quite a lot of time, but it is almost 100 per cent. efficient and does not need to be re- peated very soon. —S.. N. 25.1 tons and the Rennie's Tankard Cream 24.5 tons. Swede Turnips.—There has been a good deal of interest in the produc- tion of swede turnips in Ontario in the last few years, not only for the Cutworms in the Garden. Cutworms rank among the worst insect pests of garden and field crop. They are general feeders, attacking all kinds of garden plants, particu- larly when they are young and suc- culent in the early part of the sea - also for table use, and particularly for export to American cities. The variety which has made the highest. score for shipping purposes as deter- mined in the experiments at Guelph. is the Perfect Model, which has been grown at the College for about a dozen years. In 1924 in nine success- fully conducted experiments the Per- fect Model surpassed the Ditmar's Bronze Top and the Garton's Super- lative. In 1925, however, the Perfect Model held an intermediate position in yield of roots per acre, the highest being • 'the Garton's Superlative (which is of the elephant type) and the lowest the Canadian Gem, in the Mold in Silage. Mold in silage is the result of or- ganisms which work in, the presence of air. The natural fermentation which occurs in corn cut slightly green uses up the air imprisoned in the silage and checks the growth of the mord. Silage, therefore, must be thoroughly packed and settled in or- der to keep well. The taller the silo the better the silage will keep. Thor- ough settling of silageis facilitated. by the observance of the following points: First, cutting into pieces from one-half to one inch in length and keeping the knives sharp at all times. Dull knives and ragged cut- ting, so that stalks and husk go into the silo in chunks, are responsible for many moldy spots. Second, mak- ing sure that the corn contains plenty of moisture, either in the stalk or by the addition of water, Third, thor- ough tramping while the silo is being filled. Dock the Lambs. • Docked lambs bring better -prices than those which are not docked. An easy way to dock is for one man to gather the four legs . together and press the lamb tightly against his body, with its head up anclefeegesout. When in thatp osition, a secozan with a sharp knife cuts the tail one inch or so from the body. At that distance the skin of the body merges t th t '1 th u d • side Cut son. As a rue, they cease to be experiments at the College. The troublesome after the end of Juice. Canadian Gem . is a well formed roof; A bulletin on cutworms and their and comes next to the Perfect Model control, distributed free by the Pub- lications Branch, Department of Ag- riculture, Ottawa, gives detailed in- formation on this pest and describes seven years' experiments, in which the means def control Poisoned bran there were thirty-five' good reports, is the best remedy' for cutworms, the Rennie's Mammoth Short White on and it should be applied as..:soas gave 19:6 and the Bruce's Mammoth their presence is indicated. For Intermediate Smooth,_ White, 19.1 small gardens one quart of bran, one tons per acre. These carrots resemble teaspoonful of Paris green, and one each other closely and ,there is but tablespoonful of molasses, with suffi- little•choice between the two lots. cient water to moisten the mixture, es__� -is sufficient. When large quantities 1 are needed use 20 pounds of bran, Why Valves Warp, % pound Paris' green, 1 quart of Never race an engine before water molars and 2 to 8 gallons of water, and crankcase are warm. for warped Mix the bran and Paris green thor- exhaust valves are an almost certain oughiy while dryresult. Thuus , dissolvee the e the engine is weakened midasses- in the waterr, and and pour it there be trouble in starting. on the Tnixture, stirring well. 1 ventuaily an overhaul that might The cutworms. hide in the soil dui- have been avoided becomes necessary. in shape and quality for shipping, but has invariably been a lighter yielder. Field Carrots. --In. the average of ing the day and come out to feed at night; therefore,, the mixture should be applied 'immediately after sundown 'to get the best results. In gardens or field's containing rows of vegetables,, it should be scattered thinly along the rows on either sides,• Flowering plants may be protected by placing a small quanttity of the poisoned bran around, but not touch, Snag, each print. The only way to keep a circle of friends is always to act on the square. --D. II, neo a ar on e n er . between the joints. If docking is done when the lamb is not more than a week old, it will not suffer from the_oss of blood. Hot pincers are often used to cut of the tail and when used the searing prevents bleed-, ing. DQ riot dock lambs in the hot season when flies are numerous, Loss of Top -Soil. When the timber goes to the mill,' the soil goes to the sea. Bare hills let water run away into streams so ' swiftly that the rich top -soil goes' along. Two things that help check this terrible loss ef fertile top -soil are reforesting rough land, and keep -1 ing rolling land in some kind of farm crops that do not require any . culti- vation. eft D TASTY DISHES 1 MAKE FROM WILD GREENS as ,444;z2,1 DR THREE LITTLE PINAI't. These adorable little pinafores are of the simplest construetion, with an ease of line which makes for comfort and service. The quaint little pima - fele with the big pocket (alt lower centre) is made from checked ging- ham, with a_4 the edges bound and has two straps at the back' which cross each other and button onto the bib in front. Worn over a dress, the cover- up apron (upper right) is quite a pro- tection when a little girl is at play. It is made from unbleached cotton and slips on over the -head. All the edges are bound with colored bias binding, which can. be bought all ready made up in the stores. he ties at the sides are of the cotton. The apron m worn by the wee aid (at upper left) slips on over the head, and ties at the back in sash effect. It is a iso made from unbleached cotton and has two tiny set -yin pockets that any little girl will adore. The edges of this apron are finished with colored wool in blan- ket stitch. We know mothers of little girls are busy folk, arid many a dress problem may be solved from pattern No. 1280, which is in sizes 2, 4 and 6 years. Size 4 years requires Si yard 32 -inch material for Views A and C; and 11/4 yards for View B. Price 2&c. Our Fashion Book, illustrating the newest and most practical styles, will be of interest to every home dress- maker. Price of the book lec the copy, HOW TO ORDER PATTIIRNS. IWrite your name and address piain- ly' giving number and size of such patterns as you want. Enclose 20c iii ! stamps or coin (coin preferred; wrap it carefully) for each number, and address your order to Pattern Dept., Wilson Publishing Co., 78 West Ade. laide St., Toronto. Patterns sent by return mail. Aside from the danger of warped valves and other strains lead stresses due to sudden and uneven heating of cold metal parts, the warming up adds to the engine's useful life be- cause stiff, cold oil can not lubricate bearings end other moving parts as it is e tpeeted it should. —E. IL Sprung Aleak. Little Harry cut his finger while at play, and screamed: "Hurry up --hurry u , motheri 1° a lealrin.'" Get Rid of Ticks. If ticks have bothered the sheep, try this: About a week after shear- ing the ewes, dip the lambs in a bar- rel or tank of some kind if no dip- ping vat is available, When the ewes have been clipped the ticks ean't hang on any longer and all that are left will soon be on the lambs.' By dip- ping the lambs the main brood of ticks is destroyed before they mul- tiply and get back call the old sheep. —W. ByNELL13. My first experience in preparing tasty dishes from wild greens was not many seasons ago, I'll confess, 'too, that it was quite :accidental. I WAS on my way to a meadow on our fano, Oak lulls, in search of the first wind' flowers, Along the path I noticed many green shoots lifting their heeda. I began to wonder how many different kinds of edible greens were on this place: I decided to find out, and from that day many common weeds were served on my table. I have employed the following greens in the making of appetizing dishes: watercress, leeks, dandelions, curly leaf dock, field sorrel, horse- radish, chicory, cinnamon fern, bur- dock, mnilkwed, purslane and parsley. Home economics schools are agreed on the health properties of green foodstuffs. As an aid in reviving the jaded appetite they - have no substi- tutes. These common weeds contain Iaxge amounts of vitamins. and they are rich sources of the minerals which make red blood and energy. Much of the success a .housewife has in introducing greens into her menus depends on the method of pre- paratien. I find "it is essential to have these foods well seasoned and Dun'ib and Satisfied. "Jack is having a lot of trouble with his neuritis again." "Well, say what you please but my sweet.ie's filvver is good ,enough tor me." ----se--- How me-_How He Knew. Timmons—"Tbe best way to lose a friend is to lend him ,money." Watson—"Did you find that out by lending or borrowing?" NICI•TOLS cultivated in gardens throughout France, There it is sown every few weeks just ag we sow peas, A, simple manner of preparing milkweed is to cook the young shoots in a little water until they are ten- der. Then they are drained and seasoned with salt. I place a layer of the milkweed in a buttered casse- role ,amd sprinkle it with dots of butter and grated cheese. I repeat this process until all the milkweed Ss used. Then grated cheese and .buttered crumbs are spread over the top. The, baking dish is set in the oven ,until the crumbs are browned. Another happy use for cooked milk- weed stalks is to chop them fine and add them to 'eggs that are being scrambled. Milkweed salad also is toothsome. The French combine the cooked stalks with strips of pimento and serve them on lettuce leaves with - salad dressing to which tomato cat- sup has been added. - DANDELION SANDWICH Dandelions as a rule are served as plain greens. A delicious sand- wich filling may be fashioned from the uncooked leaves and stalks, I chop them and season with salt and garnished. Only young, rendez plantspepper. If celery' salt is available can be used. The welder encs are it is used, or a few sprigs of celery, chopped, are good. The mixture is likely to be tough; their flavors• are moistened with salad dressing. too strong. Sorrel is enjoyed by children who PREPARING GREENS .tike to eat nature's gifts. Its •ap- After the greens are gathered they petizing flavor, which is s iglntly acid, are looked aver carefully and washed, adds an appeal to many dishes. One I :always discard the coarse leaves of my recipes that gives good resui't and stems. I prefer to wash the is as fellows: Cook two and one-half leaves in warm water first, then they cups sorrel leaves, which have been are plunged into cold water. This washed and chopped very fine,' in a process is continued until all the sand pan containing,thr•ee tablespoons but - and grit is removed. I either place tor, one chapped onion, a few sprigs the plants in cold water or wrap -af parsley and four or five lettuce them in a damp cloth and set them leaves. Stir constantly during a 'few in a cool place. Either treatment minutes of cooking. Stir in two and aids in making them crisp. one-half tablespoons flour. Then add My family is fond of a mixture of two and one -hall quarts of boiling horseradish, dandelions and dock. If water while stirring constantly. Cook I am going to serve plain greens I twenty-five minutes. Add three cups hot milk and ono cup mashed potat- oes. Season with salt and pepper. Serve this soup piping hot. All greens may be used in making wholesome soups. I havai a standard recipe which is satisfactory. Two cups milk are thickened with two tablespoons flour and season with one tablespoon butter. Then two thin slices of bacon are cut in small pieces and cooked in .a skillet until light brown in color. One small onion, chopped, is added and cooked until brown. Then the thickened milk and one 'cup cooked greens, which have been rubbed to a pulp, are add- ed, .Stir well during the. cooking. Just before serving add` one hard- cooked egg yolk which has been 'rib- ed' through, a sieve. SERVE ON TOAST • dozen leeks, six potatoes and one-half Cooked greens of all kinds may be cup grated cheese. The leeks are boil-, served on t. I find they are or ed, as are the sliced potatoes. The I p'ee aLy appropriate is the screens vegetables are arranged in a butter- menu. Two cups of cooked greens chop the cooked leaves and season them with salt and pepper. Then I place them in a skillet containing 'a little melted butter or bacon fiat. Anions are relished in our household, sc a little minced onion is added. After simmering a few minutes the greens are ready for the table. Leeks, frequently called wild onions, are adaptable foods. Chopped fins they are delicious in salads. When they are cooked in a small amount of water containing a pinch of soda this wird vegetable may be served on toast with butter in true French fashion. Cooked with a few stalks of ce"eeiy and made into cream soup, leeks are delectable. a remem- ber emember having tasted such a soup in a fashionable restaurant in Paris. Cheese combines nicely with leeks. One of the recipes I use calls for a ed baking dish. One cup milk thick- 1 are chopped fine and heated. To ened with two tabes tablespoons flour is I one end one-half. tablespoons onion juice andd two tablespoons poured aver, the mixture. Then the'( horseradish 'are added. Four table - cheese is added. Bread crumbs and I .spoons of sour .cream are stirred in reasonings of salt and pepper are ds sufficient ,salt and pepper to sprinkled on top. The dish is baked I suit the taste. This mixture is spread about twenty minutes, evenly on slices of warm buttered BURDOCKS AND MILKWEEDi toast. As a garnish I use two slice I learned by bitter experience that. of crisp bacon and a little mound.' the juicy stems of burdock must be of minced cucumber pick:es on every scraped or 'peered carefully before being eaten. Then they are good served with salt like celery stalks. Or they may be cooked in a small slice of the toast. For Sunday evening suppers sand- wiches are convenient. My family welcomes a filling made of greens. amount of water and buttered. I 'ta one cup of crisp greens, which are always remove the wooly outer cov- 'chopped fine, one-half pimento, ering of the cinnamon fern before minced, one-half cupful cottage using the plant. cheese and six tablespoons of broken In my neighborhood the milkweed nutmeats are added. Salad dress - is not good to eat after the first ing is used to moisten and a little part of June. Some way the flavor salt is added if desired. This filing is not right after the. blossoms ap- is spread between buttered slices of pear, and the plant becomes tough bread. For variation I frequentiiy and fibrous. The milkweed,""on ac- substitute chopped raisins for the count of its rare, delicate flavor, is cheese in this sandwich fiI+ling. Homely Wisdom. When cutting butter, wrap the knifewith a strip of the tissue with THE 13AOEN•BAbEN 130ROR SHIP SHOWN REACH The first rotor Ship to venture aerese the Atlantic hasp comIile.ted her Mettler, awaited her in.Atnerlcai. The trip took a trifle more than a month. the wind and it !le oonverled into power. The Baden-Baden is propelled by ]NG NEW 'YORK maiden voyage. The Inventor, Anton The tWo huge alum) vuio 'Ohara cat'e wined; but blas no sett. • which the butter is covered. The cut will ` be straight and sure, and the knife free from grease. Tie the strands of a new broom firmly together, and allow the broom to soak for an hour in a paid of very hot water, when the service and re- siliency of the bream will be mucid increased. To extract onio-n juice, cut one slice from the root end and rub in a rotary motion upon a coarse grater. - Wlhite silk, when washed, should be rinsed in water containing one teaspoonful of alcohol to one quart of water. To stiffen • or freshen silk ribbed rinse in a weak solution of white sugar and water. In Gutting rags for woven rugs, pram up ,al; straight pieces in tubular shape, leaving the ends mismated by the width of the strips to be cut. Then, beginning at one end, ono may tear one, continuous strip for a ball, needing scissors only as one reaches the seam each time. Bread crusts, if dried slowly in an almost -cord oven, and stowed • away for crumbs, will not mould, Jellies which have soured may be utilized in mincemeat pie.. To fasten screws into a hard wood, first drive into the surface a nail just a little smaller around than the screw, When this is tembved the screw Witt turn .vary easily .in the hole formed.