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 ,