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HomeMy WebLinkAboutZurich Herald, 1926-11-25, Page 2PRTARE THE BES FOR WINTER The natural sources of nectar are practically tctically et on end for this year. I What the bees put in storag.. frond now on you must give them. Tu win- ter a colony successfully, see that they, have plenty of food in the hive before putting them away for winter, Weigh' each hive; a tem -frame Langstroth. hive -body with bottom board, inner cover wed bees will weigh approxi- matt ly 20 pounds. See that the scale weight reads 70 pounds or more, the added 50 pounds being the required food supply, without which the bees cannot live. If the hives are not up to the re- quired weight now, it is advisable 'to make preparations for feeding at once. To feed sugar syrup for winter, inverted ten pound honey pails with fine perforations in the covers are the best feeders to use, If these are not available, however, Meson fruit jars with screw tops and two thick- nesses of cheese -cloth used in place of the solid top will answer the pur- pose. These feeders are placed inside an empty hire -body and are inverted directly on top of the brood frames with a bag or quilt over the feeders to retain the heat while they are en the colony. The feeding is best done in the evening and the entrance of the colony should be reduced by at least one-half. The best time to feed is any time after October 15th. A good colony will take down 30 to 40 pounds of syrup in one night, if so much is needed, to zneke the honey and tick the combs. The syrup is best node by usiu+g white granulated sugar, two parts of sugar to one of water, by measure er weight. If those proportions are fair, .ly exact and every granule of sugar thoroughly dissolved by placing the i vessel in hot water and constantly stirring, there. will be little granula- • tion of the syrup afterwards. IWith 50 pounds of 'honey in the hive, the colony will be in good shape in so far as food is concerned, until 1 May of next year. If your co:'onies have too few bees lor have old failing queer, practice the following management this autumn. Unite all colonies which, iwhen examined on a cool morning, do not cover more than two frames on both sides. The simplest and hest „plan to unite is to pace one brood chamber directly on another, with a single sheet of newspaper between. Leave this way for one week and then shake all bees into one brood chamber. i The two queens will fight and the I stronger one invariably survives, so no notice need be taken of the queen when uniting. I Do not unite colonies if American IFouibrood is present. J Strong colonies, an abun,iance of !stores, 'and good winces protection aro the three big factors that - will make for success in gathering the nectar of 11927.—Ontario Agricultural .College. I Tan My Own Hides. Calfskins, I find, make the best all- There is nothing which strikes the around leather for lacing and other visitors to our dairy barns quite as odds -and -ends patching. I tan 'them quickly as the beautiful white fluffy by the salt -acid method. tails of the cows. That and. the Yon soak the skin until it is freed maculate grooming of the whole cow. from all flesh and grease. (I got the Of course we are producing milk at best results by alternately soaking and .a fancy price where absolute cleanli- fle.shing.) After the flesh and grease ness is essential. has been removed soak the skin in a In the first place, we do not wash reparation of wood ashes and water• the whole cow. We did at first, turn- er slaked lime and water. To make ing the hose on Bossy daily; but even - the hair slip the skin must be left in Wally we came to the conclusion that this preparation from one to three this was not conducive to good skin weeks, depending on the weather. In health, and4hat it subjeeted the cow warmer weather it takes less time. to severe exposure in winter. For When the hair can be rubbed off: soma years we have been doing dry easily and a thin, cheesy layer is ',cleaning from the hips forward. removed with the hair, then the skin i In the morning, before milking, the is ready for graining. To grain, or herdsmen go over the whole herd with Vacuum -Cleaned Cows. ed o�`• 4 r�/gin SMART COAT FOR GIRLS. Sturdy, durable and correct, with a free and easy smartness. Nutria fur makes the collar of this double- breasted straight-linespat, fashioned of cinnamon brown chinchil.a and lined throughout with flannel. Deep cuffs of the .. cloth trim the plain sleeves, and, patch.- pockets proclaim their usefulness on cool days. The diagram- pictures the simple design of the partly finished coat, No. 1215, which is in sizes 4, &, 8, 10 and 12 years. Size 8 years requires 21 yards of 3d -inch, or 1'A, yards of 54 -inch nsa- t•eriel. The lining requires the same amount of material as the coat. Price 20 cents. You will be surprised to see how quickly the garments shown in our new Fashion Book may be made by the remove hair, T place the skin over a a brush, washing only those cows home dressmaker. No expense has wide flat board and scrape it with tl,e which have accidentally gotten them- been spared to snake our styles as back of a knife. A corn knife will do selves dirty. After milking, the cows represented in our patterns, the very nicely. If all the fine hairs do rot are washed from the hanks back, care best .that can .be produced by the most conte off soak again until they doebeing being taken to remove all traces of When all the hair is removed, as well ; manure. Warm water, soap chips: and as iiesh and grease, wash in strong' a common scrubbing brush do the soapsuds, then scrape both sides untill business, The tails are washed with. the skin is clean and free from dirt, !soapy water and then curried out with hair, flesh and grease. Now the skint a combination of bristle and wire is ready for tanning. 1 brush. The back and body of the To make the salt -acid solution, dis- cow are rubbed up well with a fairly solve one pound of common Fait in one stiff wire brush and the loose natter gallon of water. Then pour one-half , removed by a softer, wide bristle canoe of concentrated sulphuric acid brush. slowly into this, stirring all the while. d In the afterneen the cows are rnere- Wh•an this so:titian has cooled sub-; dusted off, unless some manure has merge the skin in this so that it is become attached. We are now trying completely covered and leave it for out n vacuum cleaner to follow up the about thirty-six hours, depending on brushing and are we pleased with the the thickness of the skin. To deter- I result. mine whether the skin is tanned or . By using budding to excess it is pos- not cut off a small piece. If it has a sib:e to reduce the work of cleaning, stringy, tanned look it is ready to I but the cost of herd maintenance rises. be removed. Cut straw, baled shavings, anything When the skin is tanned rinse well • short, are better bedding than long in clean water. Then work it for abouts straw which the cows sweep out into ten minutes in a solution made by ' the gutter too easily. The careful using -one ounce of powdered borax to i man will be liberal with bedding, but the gallon of water. Remove and: will watch to prevent unused material s sneeze (do not wring) the water out' being sent to the manure pit. The of the skin and place it over the board! gutters are cleaned -out at least twice again and scrape with the back of a . a day. knife; this removes most of the water. Apply a thin coating of butter, neat's- fo't oil or any ether animal oil to the bosh aide and hang out to dry. When Brood -Sow Ration. Sows should be kept adding slight n:•ar:y dry work the skin over the back weight ail ' through gestation, and of a round -backed chair. In order to !there are any number of rations that get a soft, pliable skin as a finishedwill suit them and will bring good re - product it must be worked while it is t sets. Cost of these feeds will cut a drying and not after it is dry. If the figure, as the aim of a:1 park produc- akin is not soft enough when dry it era must be to get production of lit - must be evenly dampened again and ters and production of pounds on those worked over. To remove any remain- litters at the very loweat cost. int; grease give it a hasty bath in A pound and a half of she•:ped corn, gasoline. half a pound of ground barley or oats if the above directions are followed and half a pound or more of skim a very serviceable leather will be the milk or buttermilk is suggested. This ..,,r:, is baser on 100 pounds of live weight competent • designers and cutters. These designers originate their pat- terns in the very heart of the style centres, se that their creation's are those of tested popularity 'brought within the means of the average wo- man. Price of the book 10c the Dopy. HOW TO ORDER PATTERNS. Write your name and address plain- ly, giving number and size of such patterns as you want. Enclose 20r in stamps or coin (coin preferred; wrap it carefully) for each number and address your order to Patters Dept., Wilson Publishing Co., 73 West Ado- !aide St., Toronto Patterns sent b9 return mail Why the Corn Pops. BY JULIA w. woLre. It was one of those cold autumn evenings when one .likes to sit around a big blazing fire, And it surely was cozy with a cheerful blaze burning and lighting up a group of happy faces. The wind surging through the trees outside made it seem all the more cozy inside. - Christine was popping corn over it bed of red cinders that lay in front of the logs. How good it looked as she emptied the snowflakes into a big bowl, stirred in some butter find some salt and passed it around to the ether children and their father. "What makes corn pop, Father?" asked Robert, as he watched Christine put in the popper enough hard yellow kernels to cover the bottom of the popper, "Well, Robert, that is a very good question!" said his father, helping himself to a generous supply of the of the animals. Shelled corn, ground corn. "1 will try my best to tell you, barley and alfalfa hay will. be as good or rather, to give you a slight notion Tuberculosis Safeguards. and in most sections about as cheap of what happens when corn pops. as you can use. Fifty par cent, ground First, I want you all to watch the When the herd is brought into win- corn, 50 per cent. ground oats, alfalfa popper closely, and see if you can see ter quarters, if there is any tubercul- hay and skim milk makes a good re- anything unsua:." osis present it undoubtedly will in-: tion fpr these expectant mothers. If "Why, I see something," said Chris- -crease during the winter. This is be- brood sows put on from a pound to a tine, slowly, after a while. cause of the close contact of the cattle.' pound and a quarter each day during "What do you see, Christine " A tuberculosis test should be made at' gestation the coming 'litter will be "Well, it looked Like a puff of white this time and all reactors eliminated. stronger and more apt to survive the At this time the chickens should be tri a young pighood. carefully examined and some tests ? made for tuberculosis among them. If , y �.. any considerable amount is found, the entire flock should be disposed ef. It is almost impossible. to keep the chiek- ' ene from mingling with the' cows. i • Since it is easy to replace a flock of i chickens, and so difficult to replace .. good herd of cattle, this is e wise precaution. The dairy barn should be thorough-, ly cleaned and disinfected after the 1 tattle are tested. If milk from an + unknown source, or milk that has been .1. mixed with unknown milk in separat-1 ing, is fed to the calves, it should be ? heated to 145 deg. F. and held •at this , temperature for thirt y minutes. ii Un. . i iy tuberculin -tested cattle should . be bought, and they should be kept entirely away from the herd for from 1 thirtyto sixt•$, days, and az retest' Wheat Made. "8e.":y says half his diet consists• 'Can you see the little sections with - -• crackers graben or pounded fine. iriiic Y r r x ithirty l,tituct irllfl4.Tstlff,iEk If these precautions are taken, of wheat. boundaries distinctly marked between Fare destroys young growth and •well. together and bake thro.l�eery int, :,care r I., r„ 'edish.� t . , e, the a01);001 '0•9('' tuberculosis will cease to be a'disturb- then the other half consists oL them chest are snicks or hags Cal>ed btii ns the ltunitzs which gots as a for- a pudding If in custard, t irq . aro i c+prr, i� nit eti a zro g trig factor on yoxr fern —C. M. %. 1 rs r' I cons, Each cell rantains thousands 6t ti,v er'. bake two hosts. Use the corn maw: tee of the t.eas•itore o£ Il8Wait. smoke rising from the , popper, Father.:' "Good! Splendid, Christine! But what you saw was not smoke. It was vapor rising from the corn; 'moisture which comes from Ih inside- of the' keruel when i.t is ext end to extreme heat. The pop)• :r fu.: Cf popned cern is :igh?er than it was before popping.? 'The vapor or steam which von saw es.;npe took with it this +Iifi'erdnce weight" "But why docan't the, lte'nel blow all to pieces. then?" asked Robert, stili puzzled. "I do not see why there ehould be anything left of the kernel at all when 'it explodes tide that." "That is another good question," said Father White, "and t will try to tel; you the reason why," I -le cut a thin slice from a kernel and got a hand -lens for the children! to look: through at the %Deed kerne:. • • THE CANADIAN HOMEMAKER end Jeriav f sexy, at-tic/as G�1JC!-11R . PL.ANNIN' 1 U1 LD.I NG . FINANCING DECORATING . FURN1,5HINq . CIARDEN1NG C4J.,yt . ' Tests. ROOMY ACCOMMODATION WITH T CONSTRUCTION This is a splendid design for a borne+ of xxi derato size. Pleasing appear- I appear- ance and roomy accommodation are combined with thrifty construction which is really a modest way of sug- gesting' proximity to maximum value for minimum cost. Though this may esem rather a superlative endorsation it is thoroughly* vindicated by the fact that similar pians,- incorporating the same general principles, have become a popular standard with many. arohi- teots and builders. The perspective shows that exterior attractiveness has been very carefully considered. The entrance door har- monizes in architectural detail with the casement windows and the dormer which provides the light for the front bedrooms has been carried out in de- Ifgh'tfuI' y good, not grotesque, taste. The side view is featured by a bay window and we11 proportioned chino ney. • • Looking at the floor plans and be- ginning downstairs at the front en- trance, the small vestibule is a valu- able asset in winter, Lt is really a par- tial and non-mechanical means of tem- perature control. The living room is 12 ft, x 18 ft. and has a fireplace with tile hearth and an inviting recess treated by the bay win- dow. There is also an effective win- dow treatment at either side of the fireplace, shown in th perspective but • minute grains packed tightly together with granules of starch, This tight packing is what makes the grain of corn so very hard. "Well, when the kernel bursts, these little granules are blown up into tiny balloons. The steam goes tearing its way out to the eir, splitting and rip- and sugar to taste. ping everything round it, As the heat Boil the milk and scald meal in it, increases the moisture softens the then let it cool before adding the eggs. particles, the starch expands in every Bake. three-quarters of an hour, direction. Then as it gets hotter and APPLE SAGO PUDDING. hotter the kernel becomes brittle. "o there's your white, puffy mass instead Ono cupful. of sago and water of your hard, heavy krnel." enough to swell it (about 6 cupfuls). Father and the children talked and Put it on the stove ,and let the sago ate pop -corn till'it was almost dark. swell. In the meantime stew 10 or. And now we know why the corn pops. 12 apples. Mix with the swelled sago . By Richards and Abra, Architects. not the floor plan. In the dining. room there is another bay window and two built in corner china closets. The kitchen is well •suppffed with conveni- ently arranged ouphoard space and has a built in refrigerator for outside !'ting. Taking into consideration the grade en•trauoe this floor plan is very commendable and willa be found: par- ticularly tiosirable from •a woman's point of view. With regard to construction, the square plan 28 ft, x 3n ft. exclusive of the verandahs is an important ton - sideration from the viewpoint of econ- omy. The foundation is of concrete with • the upper walls a pebble dash stucco finish applied on metal lath. Hardwood floors and steers; good plumbing fixtures and. hot air .heating are incu•ded-for a cost of from $6,560 to $7,000. Readers desiring further infornm- tion regarding the plans and specifIi:a-' [Mons of this house should communi- cate with the architect direct. Address Messrs. Richards and Abra, 126 Sparks 1St., Ottawa, Ont. "THE PROD ..t OF F ' PUDDING" BAKED INDIAN PUDDING. s em MRS. MEACHAM'S BOILED INDIAN One quart of milk, 4 eggs, 5 large PUDDING. teaspoonfuls of Indian near, nutmeg Two teacupfuls of Indian mea:.•; 2 cupfuls of flour; 1 egg; x✓x cupful of molasses; 1 teaspoonful of soda; 2 teaspoonfuls of cream of tartar. Wet with mike till about as thick as a cake. Steam .three hours. Nevar lift the cover while it is cooking or it will not be light. , Serve with sons sauce. GERMAN' PUFFS. One pint of milk; 5 eggs; 2 -ounces. of butter; 10 teaspoonfuls of flour. Bake in, cups. Serve with some sauce. . A SATIcE FOE SOILED PUDDINGS, Beat together well equal part:, of butter and white sugar till the mix- ture becomes •light, then• season with nutmeg or any flavoring desired. A SAUCE FOR BAKED PUDDINGS Take 1 pint of water; a :largo tea- cupful of sugar; a piece of butter tho size of an egg; a little nutmeg awl eseenco of lemon and bring them to a boil. Then take a lithe flour or carn- starch and bet it into a thin paste . ,1 r, i. thet fit in the in- SALEIVI PUDDING. 'with � t 1tC1. Stir ,.. e.,L' . a sudsy bath --follows the' overnight One cupful of suet , chopped flno : greddei.•ts previous!;- Wailed till tliu soaking. Several warn! -water rinses 1 cupful of molasses 1 cu ful of mieture is of the conszsbency of creax i are made, until ail evidence of soap miWk 1 gess confui of sada: / cu• Then add a tablespoonful o!' vinegar. disappears. Boiling is never resorted full of flour 2 teaspoonfuls of crerm • svi"Y 3'i DI1ING, to 'unless proved necessary, and then 1 This is real; z sort of glorified of tartar; 1 cupful of raisins; 1 tea- y . fy- for tdn;y a flee -minute period, Bluing spoonful of cloves; a little salt. bread budding that mako' a ntzurish- is added to the last rinse, 1 Steam three hours, ]rat with .some ins iic•;sstt to be servert to clizldren. Only a moderate stare ,.nuc. Cleaning the Curtains. Most housewives might profitably follow the methods of the cieane! Four cupfuls of butter, 1 cupful of when washing their, white lace cur. nio_asses, 2 cupfuls of milk; 2 tea-, tains. spoonfuls of soda; 4 eggs; 2 pounds' n the so-called wet -cleaning pro- of raisins (stoned and chopped) ; 1 errs, the curtains are soaked over- pound of currants; 1 pound of cit hight in. cold water in a meta: -free son; flour to make a batter as thick wooden tub. The next morning they as pound cake. Add salt and all sorts are rinsed thoroughly in warm water,' of spices. A gentle fifteen -minute washing in Boil or steam five hours. Eat with hot, soft water—to which has been sense sauce. added nee h high-grade soap to make. and bake three-quarters of an hour. Eat with cream sauce. WEDDING CAKE PUDDING, ung la givon ti_ trust' renzovo t xa..atust frena a mod, the -materials. j Iain -sized. loaf of bread. Break tli' C•AT.ror PUDDING. The cleaner decs'not use a Iusta z' I, e centro part into bits, and put these in either wet or dry cleaning, Instead, Half f pound of grated carrot, . �,� • hese an extractor --a high-speed, revolving pound of grated potato, lz pound of zntn f� iula.u�s of nzt k: et t f suet chopped fine i,pound of, flour • . r so. Thee bow. --•-whips. all excess solvent put ofaeide to teak for an hoar • o w : l p ' stir iii A0i°i etipfu of granulated .suga the garments by eentrifu�rae force, i sptGes ef all sorts., salt, corrins and Steam live hours. Fitt with soxn� 1 fleet this rinxture thorn ghly; pour Unless she has a w;•in�gerless wash- citron to as e. i.1g nnachuie, the housewife, will have ,: ) plan o f water and bake'as one woud4l stop. Squeeze the fabric gently so as GREEN CORN KIDDING. ( the a custard. When silver knv'o test not.eo injure :the delicate. ,ace. J Take 6 ears of sweet corn (ooci � sus %t is done, pelts a n: knife ful 'of Gather the _curtaine into a table- size) and with a sharp knife split „r' .. over the udrling , iap:readdtig it Cloth sad hang, bagake, Prem the each row of kernels and scrape from ve�1, O��tx t1155 heel) thc* stiffly-betttct e ,thesline. A gentle tossing on a ear. lsiix with this pulp 2 eggs well whiten of the 3 ergs: to resort to her -hands for the next sauce. and I.he well beat'n yolks of 3 eggs, into a buttered hak,:-g dish; set ie a day1 1 beaten; 2 tablespoonfuls f breezy, warm will soon cave the ea n; c sugar, ti 7ieturn i;o the oven, ane! hake, until ourtazns IIt• .a daanp enough eonditlon tablespconfu, of butter, 1 teaspoonful' the< nthrin ire is gc:'den bralehe serve of wits xh pint of sweet cream mild. g toThisttreattrient gives tfs spotless may bo rut-, tituted with an extr rir7;tit�ecC immediately, and Rye. non l'e continued: curtains.—X. C.. 1 spc hful of butter); and 1. e,oese Races In..f•1awai ,