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HomeMy WebLinkAboutThe Wingham Advance, 1912-09-19, Page 5NrK a 1 THURSDAY, SEPTEMBER r912 Model 2 of our new 20th Century Fall Styles. A very neat and attractive style for men who desire to be correctly but not conspicuously dressed. One of our most popular models. SOLE 101 im 10111 m • isomm mi4 SI.IIddj I AGE.Nrs, WINGHAM. "teGee & Callipbel CLOTHIERS 'a2, MEAT'S FURNI.SHEItS klosnassmanomissimisiummim111111111111111a2V mmm.----...0.-0•10,001001111MMIMMIM11110100 Head Office HAMILTON s CAPITAL PAID UP 0 2,870,000 Reserve and Undivided Profits 3,500,000 Total Assets 44,000,000 TT is not your earning power that will memure your happiness in the later years. Your saving power alone can a - sure you against the time when your earn- ing power wilt be reduced. A savings account at the Bank of Hamil- ton would be a help toward acquiring the habit of saving. The same courteous, efficient attention is given to all depositors whether the account be large or small. C. P. SMITH AGENT - WING.HAM 1 __IL_ 111.1 1 11 r Poi THE WING-RDVANCE I • Ile •tee. A , • . • The 'Pandora" ?,.. !..., Range is doubly guaranteed - it is guaranteed by ' the makers and just as fearlessly guaranteed by every MoCI a r y agent, YoLl should know "Pandora" perfections before you buy a range: Sole By R. R. MOONEY • ONTARTO'S BEST 1 BUSINESS COLLEGE CENTRAL STRATFORD. ONT. Our teachers are all experienced instrue- tors. Our courses are better than ever and the equipment is more complete. We do more for onr graduates than do other similar schools. Fourteen applicatjons for trained help were received during the past week, some of these otrered over $700 per annum. We have three departments Commercial, Shorthand and Telegraphy. Write for our free catalogue and see what we aro doing. LD. A. ZifcLACIILAN . Principal -.. ......................,...,..........."..........0........3 rA New Catalogue ? .....„.................,..1 I of our popular and influentian school the ELLIOTT 1 TOUONTO. ONT, uow ready. It Rives full informa- tion concerning coutees, cost, placing of students in positions, etc. Write for one to -day. Read it careftilly and consider the advantages offered. Enter any time. W. J. ELLIOTT, PRINCIPAL. Yonge and Alexander Sts. •••••••60060.04....1•000...00.0 %OW/. SYNOPSIS OF CANADIAN NORTH WEST LAND REGULATIONS I'VNY person who is the sole head of a family, or any male over 18 years old,.may home- stead a gnarl er section or available Dominion land in iVtikeitoba, Saskatchewan or Alberta. The applie4iit must appear in person at, the Dominion LAtids Agency or Sub -agency for the district. Kittry by proxy inay be mane at any agency, • n certain conditions by father. moth- er, son, (laughter, brother or sister of intend- ing ho.eesteader. Dot .es. -Six months' residence npon and out- tii-nt on of the land in each of three years. A hole ;steader may live within nine miles of his h ilestead on a farm of at least 80 acres solely o lied and occupied by him or by his father, .lother, son, daughter, brother or sister. In certain districts a homesteader in good standing may pre-empt aquarter-section along- side his honaestead. Price $3.00 per acre. Duties -lqw-t reside upon the homestead or Pre-emption six months in each ot six years from date of homestead entry (including the time requireri to earn homestead patent) and. cultivatti fifty acres extra. A homesteader who has exhausted his home- stead right and cannot obtain a pre-emption niay enter for a purchased homested in certain districts. Price $3 00 per acre. Duties. -Must side slx months in each of three years, cmlti- vato fifty acres and erect a house worth $300. W. W. CORY, Deputy of the Minister of the Interior. N.I3.-TInauthorized publication of this ad- vertisement; will not be paid for. 108 Cheques Will be Distributed Among Canadian Farmers. Will You Get One of Them? In addition to the twenty-seven first prizes of $50 each, there will be eighty-one other cash prizes, ranging from $10 t6 $25 in our e 1912 PRIZE CONTEST FOR FARMERS This contest is along thc same lines as the One which was so successful last year, except that there arc three times as many prizes, and therefore three tires as many chances for each contestant tO Win. Every farmer in Can- ada who uses "Canada" Cement is eligible to compete. The conditions are such that large and small users of cement have equal oppor- tunities to win a $50 prize. The contest is divided into three classes, and there are first, second, third and fourth prizes ($50„ $25, $15 and $10) in each class. CLASS "A"--Pri/e, to be awarded to the four farmers In each province who use most "Canada" Cement on their (arms 1n1912, CLASS "13"-Prizeil to be awarded to the four farmers In each yrortnee who send phototrapia of the be,1 toncrel4 work dote With "Canada" Cement on their Wino In 1911. W1$5 "C" -ries to be awarded to the four farMert in each province who send the best dese*V* tion, telllut how any piece of eonerete work was done ivIth "Canada" Cement. (Entriei for diorite Must be accoinpenled by photo, graphs of the Work.) *$-en,ci :me particulars \\ of your 1912 rme Contest.. In addition to thus being divided into classes, so as to give small users of cement an equal chance with those who use more, the Contest is also divided into nine divisions, one for each provinm So you see you need only to compete with the other farmers of your own province, and not with those all over Canada. Don't think that because you have never used cement, you cannot win a prize. *Many of last years prize winners had never 'used cement before they entered the Contest. We will send you a free book, "What the Farmer Can Do With Concrete," that will not only. help you in the Contest, but will tell you every- thing you could want to itnow about the ese of cement on the fatm. Don't deity but send ua your name and address to -day and Yet this free bookend full particulars of the Prize Contest right away. MC a letter; postal 0 coupon, Address Publicity Manager Canada Cement Company Limitsd 501 Herald Ithig. Montroal bb at theronner con dowithConereter. will be sent to all who request details \Of the,Prize_Contest. THE HORSEMAN. .^.•,1•14,9. i • See to ft that the norse'e teeth are In good trim. Oats are too Sor nigh In price to feed them with, :: oat return. .. The development of the young ,...," horst requiree tbe exercise of .. the best judgment in nanditeg "e; him ft• After the day's work Is over * 0 Flee thot the mud Is cletined elr ..toe fetlocks and that the stall ..-4. has plenty of good clean straw to the niglit. .. ., Don't figure on more acres :, Watt your norses can conaorta- 4: bly handle, Forty to fifty acres ..." is a good season's work for tbe ., average horse. A dull, listless manner does .. not necessarily' denote gentle, ::ness in a horse. A lunkheaci ,-- 1- mayas be quiet, a rule, but you ,. can never depend upon hitn. file careful how you breed your ,,. colts, and don't be guilty or e- flooding the market with mtstlts. .. 0, • ABOUT HOG WALLOWS. Varying Points of View as to Their Value In Swine Huebandry. There Is no more prolific dissern- Mater ot swine diseases on the gen• eras farm than the hog wallow, says a Missouri hog grower. The animal ab- sorbs lots of impure water from the wallow, as well as being exposed to the ravages of the germs and vermin which abound amid the Dab of the hole. There is no more active spread. er of hog cholera throughout the herd than this hole in 'which the swine may Ile during the beat of the day. A Wallow Is not necessary during the period of warm weather to keep the animal cool. If sufficient shade is fur- nished for the herd on severely hot days the animals may be occasionally sprinkled with cold water, and this will protect them against any dan- gers ot sunstroke or overheating. The bog wallow on the general farm is absolutely unnecessary. The sooner tbe average farmer begins to appre- ciate this the sooner will the profits from his swine department materially Increase in amount and volume, The preferable manner In which to combat cholera and other noxious ailments of the swine herd Is by the practice ot cleanliness and sanitation in the man- agement of the hogs, in the prepara- tion of their food and in the care of their quarters. One of the funda- mentals in such a campaign to con- trol swine disease is the early aboli- tion ot the hog wallow from the gen- eral in rm. Commenting on the above, the Iowa Efomestend says: We do not feel enllecl upon to chnm- pion the bog wallow, particulnriy the old fashioned type that is used year after year without making any attempt at disinfection. On the other hand, *it Is next to Impossible where many hogs are kept to prevent tbe making of wah Photo by United States department of ag- riculture. The Tamworth is the ideal bacon type or hag. The body is extreme- ly long and modera tell, deep. The legs, the head and the neck aro also long and coarse when compared with hogs of the lard type. The back is not so, broad as that of most other breeds. The Tamworths are good rustlers, very prolific, and the meat is of the highest quality. The boar shown is a good type of Tamworth,. lows, and that being the case the mnt- ter of chief concern is to prevent these wallows from spreading disease. We will dismiss one argument advanced by this subscriber as trnpraCtiCa bie be- cause the average man does not have the time to sprinkle his hogs in hot weather. As a nonswenting animnI a hog must have access to shade or a wallow dur. Ing a considerable part of the summer months and Where no effort is made to construct a concrete wallow, the contents of which may be changed from time to time, free use ehould be made of coal tar dips and crude Oil. By this we mean that these products should be poured into the wallows frequently, and if this is done two pur- poses will be accomplished. In the first plate4 disease germs wilt be de- stroyed and, in the second pinee. conl tar or crude oil. even though mixed with mud and water, tend to eeep the skin of bogs le good condition. If a choice could always be rondo between a clean., henithy concrete Inflow nnd Otte made or mud We would certninly Nike the former, but ns snid before when you ronsider that It is impossible to prevent hogs from making a WillIOW the next best thing Is to keep these dla ease breeding plaees from breeding dis. ease by ridding to them the produens that we MVO mentioned froth tints te time. More Wet Summers. Dr, Mills, one of the greatest Eng- lieh meteorological expects, that this is only the first of number of wet summers. He says these things come itt tycles. 1'ot twenty years we have had more dry than we euminers ; during the previous twenty years the reverse was the CO,,IJe and we may ex- p)ota retorn to that condition. farm Dairying thip Kol Crearnelie, Milstein With Record of 26.280 Pounds of Milk in 040 Year Ma -Difficulties In Churning. By LAURA ROSE. Demonstrator and Lecturer In Dairying at the Ontario Agricultural Col- lege, Guelph, Canada. 1 • reOPYright, 1911, by A. C. McClurg & col LINIOS'r all the difficulties met with in the dairy can be avoid- ed by wisdom and eare, but as they do (11/1110 It h expedient to know LIMY to meet them. The Vt111808 of cream not churning within a retison- nble time are various: leirst.-Too much cream in the churn. If it swells and nearly tills the churn. cotteussion prnt Iva 1 ly ceases. Remedy: Take out Emit' the cream and make two churnings. It Will save time, butter and patience. A person is almost a Vida Wilt) enn be good natured at the end of three hours' hard churning. Never fill the churn over half full. Second. -Cream too poor in fat Where there is tt large amount of skim - milk in the cream, the fat globules do not have the same coneussiou or chance of coming in contact and mass- ing together. Such cream requires a high churning temperature to soften the globules, so that with the lessened force and contact they may adhere to each other. Remedy: If the temper- ature has been low at starting, and If after churning; over half nn hour there is no sign of butter, pour the greater portion of the cream out into a can or pail, and set it in a vessel of warm water, stir constantly and raise the temperature of the MD 1T/ eight or ten degrees and return it to the churn. This takes but a few minutes. Never add hot water directly to the cream. It melts the fat, curdles the cnseln and produces a pale colored, weak bodied butter with white specks of curd through it. Cream Poor In Fat. If this poor cream comes from pans or deep enns allow the milk to stand longer before skimming and remove the cream more carefully. If from a separator, adjust the screw to take a richer cream, fled be careful no water or skimmilk runs into the cream can. Remember that cream poor in fat al- ways wenn a serious loss of butter in the buttermilk. Third. -Sometimes the butter breaks, but wilt not gather. It remains like fine hay seed or rounds up like small elicit. This is due to one or more of four causes-creanl poor In fat, cream cold, cows getting nothing but dry food and COWS milking n long time. • The fat globules in strippers` milk are small and of a hard. tallowy na- ture, making a high churning temper - attire neeessary. Sometimes there is present In such milk a viscous sub- stance which prevents the massing of the gloimies. I have known many people to Inc churning after churning from this cause. To scald such cream while it Is sweet (heat It to 1S5 de- grees; and then cool helps greatly. A fresh cow terming into the herd has a marked effect In improving the churuabillty of the rest of the cream. The dry. condensed feed of winter produees butter fat which has a melt- ing point several degrees higher than the fat produced from the succulent green food of summer. This accounts for the neeessarily higher churning temperature in winter. A judicious selection of foods materially helps the Churning. Cottonseed (*like, hay and straw tend to harden butter. Linseed cake, silage and roots hare the oppo- site effect and make churning easier. Remedy: If there is no sign of the nutter gat hering n fter breaking. when you have churned for five minutes slowly or NVIIMI on looking at the lid tbe granules appear to be rounding, no, to churn longer without doing some. thing Is useless. Add two or three quarts of water several degrees warmer than tbe cream. The water dilutes the buttermilk and causes a better separa- tion of the butter. Revolve the churn a few times. let stand a little then draw off about half of the but- termilk. straining. It throngh n fine sieve or strainer to catch any parti- cles of butter. The liquid thus re- duced and the churning continued, the butter should soon gather into the re- quired sized granules. In cnses of very poor eream it mny be necessary to reduce the buttermilk fnrther. irourth.-Churning in a cold room will lower the temperature sufficiently to retard the ecening of the butter. Remedy: Warm the cream as before described. Start with the cream warm- er than usual under such conditions. Fifth. -Very rich cream will thicken or "go to sleep" in the churn, and eon - cession comets Or nearly so, Remedy: All that ii necessary is to add water or skimmInt at churning temperature or a little lower to thin the cream, so that It can again fall in the churn. Sitth.--The very slow revolving of the ehtirn Wises unnetesenry delny in boring the better come. Remedy: ChOrn as fast 0.6 you can, so 10tItt as For Ninety -Two Years, The farm on the Credit River which hag been owned by the Leslie family for nearly a century has been sold by Robert Leslie to Joseph Beaumont, of Glen Williams. Mt. Leslie is going to Toronto to reside. His father, the late John Leslie, was one of the earliest settlers in Halton county, and he WAS gratited a deed to the farm by the Orowu ninety-two years ago, you allow time tor the cream to drop. The greater the speed the greater the force exerted on the tat globules, seventh. -Occasionally cream foams badiY, almost filling the churn. Such cream is usually poor, cold awl has present a gas producing ferment. Ttetn- edy: Sometimes a handful or two of salt nod a little water at 70 or 80 de- Krees settle the foam. If this does not do remove part of the cream and raise the temperature about 10 degrees, In very stubborn eases, ts a last resort, 1 have added almost as much water at nbout 70 degrees as 1 grid cream, re - Volved the churn a few times, let stand several minutes, then drew 00' most of the liquid and, after Owning a short ihne, have succeeded in getting butter. 1 have known cream to run over the cream crock like yeast. A yeast geten or some other gas producing organism was at work. In such a case pasteurize the sweet cream and thoroughly disin feet everything whirl) conies in contact with the milk or cream. When Butter Doesn't Come. Eighth. -In rare casein summer 1 have had churnings where butter would not come, and on examlaing the tid at the churn 1 could see minute shiny specks of oil, as if the butter fat were In n liquid form. Remedy: Adding 7 several quarts or ice cold water has brought the butter in nice granular form. This difficulty is more likely to occur when the cows are on very sort, watery pasture. _Rank green clover often makes difficult churnings for the salimereasou-lack of "body" in the milk rat Ninth.-Whee the butter color has been forgotten 1 have heard, "Oh, my; I didn't put in the butter color:" The mistake can be rectified, but it means more work. Weigh the salt required for the butter and drop over it the same amount of color as should have been added to the cream. With a thin bladed knife thoroughly mix the color into the snit and sift it over the but- ter. Proceed with the working as usu- al. The butter will seem in a hopeless condition. Allow it to stand for awhile, then cterefully work it until alt the streaks of color disappear. I have added the butter color in this way, and the butter scored full for color. Defects In Sutter. Light streaks or waves are due to the presence of buttermilk and an un- even distribution of the salt. Salt brightens the color, and where it does ALFALFA SEEDLIIW SIX WEEKS OLD. tAlfalfa is well recommended by dairy ex- perts as fodder fax dairy eattle,i not reach the butter is paler. This de feet often results when the butter is soft and the working stopped before the salt is welt distributed. it is bet- ter to overworlt the butter than litiVe the color uneven. - Mottles are usually caused by wash- ing the butter with too cold water and chilling the outside surface of the granules or working it when very firm. There are portions of the butter in such cases that are not reached by the salt. Undissolved salt results from not enough moisture in the butter to dis- solve it or using very coarse salt or baring it very cold and tbe butter firm. Greasy, poor texture comes from churning at a high temperature, wash- ing with too warm water, overwork- ing or working with a sliding motion. White specks are particles of harden ed curd caused by having the crease too warm, too sour or not frequently and thoroughly stirred while ripening. Scrapings of dried cream or the crust of unstirred cream due to evaporation may cause white flakes in the butter. Leaky, waterlogged butter is over. charged with moisture from high tem. perature in churning and washing, gathering the butter into lumps in the wash water and giving it but the min lint= amount of working, The maxi Mnin amount of water allowed by law is 16 per cent, Butter usually has from 12 to 15 per cent. Off flavors in butter may be traced to decayed or muddy food.- weede, hips, etc., overripe (-rein% impure wa- ter, absorption of odors trollt the at mosphere Itt tbe stable or eethir or kitchen, eontamination hy dirt. siek eows, cows long In milk or keeping butter at too high a temperature or ie insanitary surround tugs. Not much butter at the present rime Is pat dosvn for Winter use. When the prlee gets bow in summer and i he sopply in winter is searce 1 t is using foresight to twit n crock or two of butter. June anti September nee the best months for making for win ter use, 1 prefer September, when the roma are on the aftermath MID the extreme heat is past. rAtill ell r0 A110111(1 he taken In flan tiling the hill!: and ribening tne ett,D111 Potato Rot and Prices. While there is certainly an unusual- ly large crop of potatoes in all North Amerida this year it is Jost possible prices inay not go tolluott a low level after all. Holl may considerably cur- tail the volome of supplies counti$(.1 on, rroni difilerent parts of the 1Tuited States rot in already reported, the losee in some ease running up to 15 per dent. Sintiliar reports are heatd from vedette parte or this Province. Certainly reeent weather tonditions have been singularly faVorable to loesee from this cause. a a 5 - : 2 1 11.• III 1.... I. hl, 1. I, I ; a • 1111111111 11111 • "*"; I7m-rr 11 1:1111111111111411111111111.01111111111111.11.0 New Fall Coats, Suits and Skirts I at Isard's 1 We have just passed into stock two shipments of NEW FALL COATS, SEPARATE SKIRTS. We will be pleased to have you visit our READY-TO-WEAR DEPARTMENT where we have displayed for your inspection, a large range of Ladies', Misses', and Children's Garments of ex- cellent fitting quality. These Garments are made especially to please particular people, and are exclusive in style and design Note These Specials Handsome Tweed Top Skirts, tailored in . the best style. We have marked them for quick selling at 0.00. Misses' Fancy Tweed Coats, full length, shawl collar ; sizes 14, 16, 18 years ; $9.00. Women's Plain Kersey Cloth Coats in black, navy blue, brown and green,. full length ; special value, $10.00. FIVE DOLLAR BARGAIN IN TOP SKIRTS, made of good quality PANAMA, VOILE and SERGE, newest style ; price, $5,00. RAIN COATS. -NEW f3TYLES IN LADIES' RAIN COATS. See our Motor Coat at $7.50. CHILDREN'S FALL COATS. -A. large range of styles. Prices begin at $2.50 ; see our special at $3.90. the 1 1 mm I I•M 1.• m m I 0 II m m m m 0•0100•4•40661.46.601,60:76.4•1••••*00•46.0••••••.•••••••••••••• :SARD & CO. .11:111.041 SIM I. • ,CIm/Imm **111ItillIIIImM, I44/4 I I.4•011 w 114 0 11.1 I I II I Illm ..,„ • • s 1 0,111 mm • 1 mg 11,11 0111 1,1 L 1 IN 11 • v.' •- ,•••t. • 1e • • MEN'S, YOUNG MEN'S AND BOYS' SUITS AT LESS THAN WHOLESALE PRICES. We are selling our entire stock of Summer Clothing now at less than wholesale prices. We refuse to carry any over into next season. Boys' Suits worth $10 00 for $5.95 8.00 for 4.55 0.00 for $2 95 Shirts and Xeckwear $2.25 for $1.75 2 00 for 1,45 1 25 for .75 .75 for .49 .50 for .89 .25 for .19 S. Men's Suits worth $22.00 fur 815,00 20.00 for 13.00 18.00 for 11.00 16.00 for 9 25 14.00 for 7.15 12.00 for 6.20 10.00 for 4,95 Trousers that fit $5.00 for $2.65 4.00 for 2.15 3.00 for 1.75 B NS =r ARIMEakkaddil 1•YMINIENOL IMIIIMMUMMIMIMNINMMIlia.111111 fressooNe0"%es0WWeeeesereoe.emee,mee-aiiiie 1 1 1 SCHOOL OPENS TUESDAY, SEPTEMBER 3rd POR HIGH AND PUBLIC SCHOOL BOOKS AND SUPPLIES (30 TO lilinswilmminivegnifiniimiminiumin 1 Opposite National Hotel •1111.11.-.11111a--.140116-3•0•... ,aawe' Phone 65A 1 II a