The Exeter Advocate, 1917-9-6, Page 2e
den Tdize ed,6Y A .TZeEearr. £air
Mothers end daughters of all'ages 'are cordially Invited to write to tills.
department. Initials onlywill be published with each question and It
answer as a means of ientification, but full name and ddress must be
Myatt in each letter. Write on one side of paper only. ` Answers yyili b•
en' ailed direct if stamped and addressed envelope Is enclosed.
Address all correspondence for thio department to.lilre. Helen Law. 2
Woodbine dive., Toronto,
Mrs. T,:-1. To remove spots from.
your suit, mix a little cornstarch into
a paste with g'a'soline, rub this on the
spots and let it remain until dry, then
brush out with a whiskbroom and you.
will find that unless the stains are
very stubborn they have disappeared.
Keep away from any fire while doing
this. 2 A good freckle and sunburn
lotion is 1 ounce of hydrogen peroxide,
1 ounce rosewater, and 2 ounces witch -
hazel. Apply several times a day.
3. A dry, well -ventilated place, such as
an attic, furnishes a good storage
place for onions in winter, as slight
freezing does not injure them, pro-
vided they are not handled while froz-
en. To keep well, onions must
be matured and thoroughly dry.
4. It is said that eucalyptus oil
will remove grease stains, from any
kind of material without injuring it.
Apply the oil with, a clean piece of
flannel and rub the material gently
until the stains disappear,
common cause of tired
and swollen feet is weak instep. Ex-
amine for symptoms of flatfoot.
Rheumatism is another very common
cause. Take an alternative hot and
cold foot bath at bedtime. Apply a
moist pack to the feet over night—a
moist towel covered with mackintosh
and flannel.' Massage with cold
cream is also useful. If varicose
veins are present bathe in cold water
twice daily and apply an elastic band-
age or a cotton flannel bandage, cut
on the bias about two and one-half
inches in width.
Lucie: -1. There are two "Domin-
ions" in the Br:tish Empire, Canada
and New Zealand. 2. The British
Court is known as the Court of St.
James's because the official residence
of the King of England was at St.
Tames's Palace from the reign of Wil-
liam III. to the year 1837, in the reign
of Victoria. In that year the Queen
,end all the rest of the royal family
Moved to Buckingham Palace, so far
as concerns board and lodging, mere
physical facts. In theory the court
still resides at the squat and ugly
edifice of St. James's, and levees and
drawing rooms ^ continue to be held
there in support of the legal fiction.
The, name of St. James appears in
connection with the present edifice be-
cause a hospital for lepers was occu-
pied on the site before 1190 under de-
dication to St. James the Less. In
1532 Henry VIII, took over the pro-
perty from its monastic possessors,
destroyed the buildings and erected
the palace, of which Hans Holbein is
said to have been the designer. While
little of the old Tudor palace survive
ed the fire in 1809 the chimney piece
in the presence chamber displays the
initials H. A. as a reminder that at the
time it was constructed Anne Boleyn
was Queen. 3. To correct stooped
shoulders try to get out of the habit
of allowing them to droop, and sleep
with a very small pillow or none at
all. Several tunes a day bring the
forearms at a right angle with the
arms, and place a broom -stick or other
suitable stick in the angles thus form-
ed in such a way that the stick will
conte behind the back, and keep it
there for a few minutes, walking if de-
sired. Inflate the lungs often and in
other ways develop your chest mus-
cles. "Shoulder braces" are not re-
commended.
R.B.:—A good plain abundant din-
ner, promptly served, is more popular
with the threshers than a fancy one.
The day before they are to come, bake
pies and brown bread, then heat the
former and steam the latter a few
minutes while preparing dinner, which
freshens both. In the morning stew
a big kettle of apples with sugar en-
ough to make a jelly-like juice over
them, and these are very popular
along with the ham or salt pork, which
the men usually prefer to a chicken
dinner. The pork fried brown and
crisp and with plenty of rich milk
gravy is liked along with mashed pota-
toes, sliced onions and tomatoes.
Green corn, in season, is always liked,
while cole-slaw or boiled cabbage
goes well with the pork.
ediite
Sion&
The Seven Ducky-Daddles.
There were sin eggs under Amanda
Ducky-Daddle. When they hatched
out she counted them: "One, two,
three, four, five, six, seven! I can't
believe it!" she cried.
'But there they were, seven downy
balls!
Amanda and her seven little Ducky
Daddies lived near the pond. Every
day she took them out and showed
.them how to hunt under the grass for
Worms .
But before they left the house she
cautioned them: "Keep close to me. If
you stay away a big black Towser-
Cat will hurt you; and perhaps he
will eat you up. When I say, `Quack!
Quack!' you must all come quickly."
One day, when the seven little
Ducky-Daddles were hunting for
worms, Amanda saw something furry
behind the gooseberry bush.
"Quack! Quack!" she called loudly,
and all of the Ducky-Daddles hurried
under her wing.
"Keep close to me. I see Towser-
Cat behind the bush!" Mother Amanda
continued sharply.
And of course they all stayed close
to their mother until Towser-Cat had
gone away.
Another day Amanda Ducky-Daddle
had to go to town to buy rubbers for
the seven little Ducky-Daddles. She
called herchildren about her and
wrapped them in their red knitted
mufflers. One by one she kissed them
good-bye and said, "Stay near the
house, and if you see Towser-Cat run
in quick and bolt the door."
Then she took her umbrella, in case
it should rain, and went out.
Half an hour later the seven little
Ducky-Daddles were hunting for
worms, when Sammy, the oldest, saw
something black'. behind a ` gooseberry
bush.
"Run, run; it's Towser-Cat!" he
cried.
They all rushed for the house, but
Ezra Ducky-Daddle tripped over his
red knitted Muffler. He felt a dread-
ful scratch down his back, and he was
sure that he had lost. •a lot offeath- f
ers; but he scrambled up. and hurried
into the house, where he helped his
brothers bolt the, door.
We
hen. Amanda cam home ;.she
found seven very frightened little
Ducky-Daddles,
"If you eat a great deal, you will
soon be so big that Towser-Cat will
not dare to chase you," she said to
her°seyen frightened children.
d`atsu r h
An supper they ate all of their
•• •an � milk, bread , d and
1even asked for
mere.
few days later da.'`
A, Amanda Duck -
Daddle had to go to market to buy a
new broom, As it was raining, all
of the little Ducicy-Daddles helped her
into heed rubbers and then put on
their owe'.
Obe by one she kissed them good-bye
and said, "Stay near the house, and if
you see Towser-Cat run in quick and
bolt the door."
Then she took her umbrella and
started for town.
The little Ducky-Daddles were hunt-
ing for worms, when Sammy saw
something black behind the goose-
berry bush.
"Run, run!" he cried. "It's the
Towser-Cat!"
They all started for the house, but
their rubbers were so heavy that they
could hardly run and Towser-Cat soon
caught up with them. Before the
seven young Ducky-Daddles could
shut the doro, his big black paw was
inside.
They all pushed the door as hard.
as they could, but it would not shut.
"Hold the door tight and I will pull
the gooseberry net over him!" cried
Sammy, jumping out of the window.
"Look out for his claws!" Ezra call-
ed excitedly, as Sammy pulled the net
over Towser-Cat; when he was all
tangled up the seven set up a shout;
"Let's push him into the pond! Let's.
push him into the pond!"
Towser-Cat looked like a bundle of
strings, as the seven excited Ducky-
Daddles pushed him over and over.,
They rolled him down the hill, over
the banking, and splash! into the
pond.
"Push him way out to the middle,
where it's wettest," said Ezra.
In the excitement all of the seven
little Ducky-Daddles fell into the
pond, and all of them lost their rub-
bers as they tumbled over one anoth-
er.
"I've lost my rubbers!" called
Sammy.
"So have 1!" cried Ezra.
And "So have I!" cried all of the
others, and they swam out into the
pond after their rubbers. •
When they returned there was no
Towser-Cat. He had scurried up the
bank and run away.
Now you know why Towser-Cat
does not like the water...
•
How to Open a Book.
Hold the -book with its back cn a
smooth or covered. table; let the front
board down, then the ,other, holding
the leap*es in one hand while youopen
a few leaves at the back, then a few
-at the front, . and sd on, •alternately
opening back and front, gently ;Press-
ing open o en the sections till you ,reach
the center of the` volume, 'Do this
two or three time ,and your Will obtain
the .est results., . Open volume
b p
violentlyor carelessl: in- any one place
Y
and you will likely break the back
and cause a start in the leaves. Never
force the back of the book.
1'
�.
"=•o' - ashless lilte p7enty f r t+sterand
make good plants for shady spots.` ,
Liquidqud : 'manlire is good d for phlox,
hollyhock, delphiniums and most other
perennials.
"It is now vital for the United King-
dom and the Allies in Europe to ob-
tain from Canada foodstuffs in far
larger quantities than under, peace
conditions;" says Lord Rhonda.
THE CONSERVATION OF
An Article Dealing With Two Subjects of Vast importance in the,
Present Crisis, Namely, the Saving of Wheat Flour
and. the Problem of Milk Supply,
By Abby L. Mariatt, Specialist
The enthusiasm with which the
bread -makers (and breadwinners) of
the country are attacking the problem
of conserving wheatflour is shown
by the appearance of new recipes for
different types of bread designed to
save wheat.
All these recipes fall into general
classes determined by what has been
substituted for wheat, or by what
grain or cereal or vegetable has been
mixed with the wheat in order that
less wheat need be used.
Wheat, as it comes to the house-
keeper's kitchen flour bin, is in three
forms: white flour, whole wheat flour,
and graham flour. The white is
wheat ground and refined into a multi-
tude of grades .,• The whole wheat in-
cludes all constituents except the bran.
The graham keeps everything, 'even
the bran. In all, of course, there is
variation dependent upon the manu-
facttire • Wheat flours show a 'very
starch content, low mineral ingredi-
ents, and a medium amount of protein
or tissue -building material. Add to
wheat flours other starchy cereals or
vegetables, such as riee or potato, end
you 'ncrease the starch proportion of
the whole. In like fashion any of the
three elements of the flour niay be
varied by the character of whatever
other grains, cooked or uncooked, are
added.
Bear in mind this principle of sub-
stituting some other ingredient for
part of your wheat flour, for upon it
is based the sort of "war bread"
which, in various—forms, is a favorite
with the recipe makers. This is
"brown crumb bread."
The TJse of Bread Crumbs
When the first cook stove was in its
infancy the use of bread crumbs in
cookery was antique. Undoubtedly
the ancient Romans used them; cer-
tainly every housewife to -day knows
that bread crumbs have their useful-
ness in deep frying, in scalloped
dishes, for puddings, for meat stuff-
ings, and for decorating vegetables
and meats. And at the present time
many a wideawake housekeeper is
realizing that bread crumbs may be
used in bread making.
Prepare the crumbs from stale
bread left over from the table, from
trimmings of crusts, or from dry rolls.
Brown in the oven and .pulverize. Of
course no bread should be used for
this after it has begun to mould. After
pulverizing, seal the crumbs" in jars
into which moisture and .spores of
mould cannot penetrate. The method
of utilizing the crumbs is practically.
uniform. The bread sponge is made
in orthodox fashion, with milk or wa-
ter, with salt, sugar, and shortening,
yeast and flour. Then the pulverized
crumbs are added to form the sponge
into a dough. Some declare that 50
per cent. of the flour ordinarily used
is saved. But if the wheat flour em-
ployed is low in gluten (that tough,
elastic property of wheat flours)
then something less than 50 per cent.
of crumbs must be used. Any wo-
man with a taste for 'experimentation
will be willing totryout different pro-
portions until she learns just how
much of other products she can use in
her wheat bread and still attain the
spongy, elastic loaf which the family
relishes.
Many who have tried this declare
that the result is nearly identical evitli
regular whole wheat bread, differing
only in its darker color and its sweet
and nutty flavor due to the browning
of the crumbs.
Hotel -men have seemingly utilized
this type of "crumb" bread extensive-
ly, and declare that their patrons have
been most enthusiastic. And the con-
scientious housekeeper seeking econ-
omy should not scorn such ' a
source of experimentation, For,
whereas many a woman at home has
always cooked in a stereotyped, rule -
of -thumb way, practicing economy
in Scientific Ilome Management.
only when it happened to suit her,
the hotelkeeper always has to make
both ends meet, He knows.
Milk is a Most Valuable Food
One never speaks of mifk without
thinking of the child, and in any dis-
cussion of voluntary saving of foods
during the present crisis, the rights
of the child stand first, For, in the
last analysis, the future of any nation
is determined by 'the care which it to-
day gives to the child.
Nature has stated, in no uncertain
terms, that mills is the 'essential food
of infants and ,the young child. All
experiments to -day prove that we have
made no advance over nature in any
attempt to substitute other foods for
this essential in the diet of the child.
Not that milk is an ideal food. It is,
however, the nearest approach to an
ideal food for the child that we have.
Given alone it is not satisfactory
beyond the first few months and must
be supplemented by other foods which
will supply ; the necessary mineral
matter in the forni of iron to aid in
building the red blood corpuscles.
Even the modification of milk will im-
prove the diet for the child. This
niay :be accomplished through the ad-
dition of water in which cereals have
soaked.
Milk and cereals are very satisfac-
tory combinations for the young, as
the milk supplements the mineral de-
ficiencies of the grains and fur:nishes
the absolutely essential st imulant'for
growth.
As a stimulant to growth, milk,
along with the yolk of egg, stands at
, the head of the list. Both of these
contain fat soluble substance. If
these are omitted from the diet, the
child is retarded in growth, and such
a serious case of malnutrition may
result that the child may die.
It is for these reasons that to -day
the pressing need is to encourage the
dairy -industry. On the size of the
dairy herds and the measure of their
milk production will depend the abil-
ity to safeguard the health and nutri-
tion of the people. Not that adequate
nutrition may not be secured with-
out the use of milk, but with the high
prices of food to -day, there is no ad-
vice that can be given to the mother
of a family that is of more importance
than to continue to supply milk for
the young child of the family.
Variety of Milk Dishes
The fact that the growth stimulants
may be increased through the use of
the green leaves of -•such plants as
spinach, beet and turnip, tops, dande-
lion, chard, water cress, lettuce, en-
dive and cabbage is not so well known
as it should be. Older people can getthis
essential food product from these
sources. This growth stimulant is
supplemented by the use of butter and
skim milk in the preparation of food
used at the table.
Every housekeeper knows the in-
finite variety of foods that may be
prepared with milk; creamed vege-
tables of every kind; creamed gravies,
using all kinds of meat,poultry,fish and
game. Creamed sauces used -as a basis
of vegetable soups and cheese dishes.
Croquettes and souffles will give the
peculiar value of the milk, along with
the other great value of the vege-
1
tables or meats, the mineral matter,
flavor and energy, and in most of the
cases enough of the protein, or tissue
building, for adequate growth.
i•' Do not throw away any sour milk.
The use •of it should be' encouraged
as an essential part In the prepara-
'tion of the •quick bread, cakes and
some sauces. Where the amount left
.` over is sufficient, it may Le used to
' make cottage cheese: But also save
the whey from the cottage cheese for
it should be used in bread making and
some types of soups, in order that the
valuable mineral •matter of the milk
may not be wasted.
INTERNATIONAL LESSON
SEPTEMBER 9.
Lesson XI. The Benefits of Total Ab-
stinence (Temperance Lesson)—
Daniel 1. Golden Text--
Dan.
ext-Dan. 1, 8.
Verses 1-7 furnish the historical
background of the incidents, sub-
sequently related. Among the exiles
carried from Judah to Babylon were
four young men who were appointed,
to receive thein; education at the royal
court. Provision was made that they
should have the same kind of food and
drink as was served owthe royal table;
Verses 8-10, Loyalty • of the four
young men to their religious convic-
tions. Defile -The defilement might
be due to several causes: ('1:) the'neeat
might come from unclean anirials, ;(2)
the animals might pot.liave !been killed
in the proper mariner;' (3) the••fpod
and drink might have 'been consecrat-
ed to'a Babylonian :diets, Tliese,'are
all ceremonial :consider"atibreel bud' it
must boremeinber ed that by the .later'
Jews ceremonial:'uncleanness was pl'ae,•
ed on the' same level :as notmal; 1m-
clean ,ess; ' Eunuch Eunuchs , #ire
still eon -triton at the courts of Oriental.
rulers. l+ ie cl lcindnoss —Jehovah''show-
ed his appreciation of the fidelity of
the young men by making their Blot•
easier; he made the official in charge
of them kindly disposed. Worse
looking—Through lack of sufficient or
proper food.
11-16. A. successful experiment.
Though the chief of the ccrnuchs did
not grant Daniel's request, the latter
felt that it was safe to push the case..
He, therefore, persuaded' their ' over-
seer to try them`for a short- time on
a vegetable diet. He aggreed, and
when the experiment proved a success
the `.`unclean" food .::-Was withdrawn
permanently. Steward—A subordin-
ate official,who was in personal chat'ge
of Daniel and his companions. Pulse
-the reference is to vegetable food in
general. Fairer . fatter—The thought
is that in recognition of their fidelity,
Jehovah •gave exceptional food value
to the vegetable products they ate.
17-20. God rewarded their faithful-
ness further by bestowing extraordin-
ary intellectual gifts. Learning --Bet-
ter, literature. Wisdom—Better;
science, The young men surpassed all
others a,. their knowledge and apprecia-
tion of literature and science. Daniel
excelledalsoin unique prophetic pow-
ers. Stood before—They were ap-
pointed personal attendants of the
king. Magicians enchanters --
The two terms may be used here with
a very general meaning—men of
learning. The divinely bestowed
•visc!orn of the young Jews was far
superior to the learning of the wise
men of Babylonia. Thus fidelity and
abstinence received their' reward,
Thick necked onions are useless for
keeping. Be careful
to select'. onions
a thin if with neck they arewanted
,for keeping;
AV.
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Conducted by Professor` Henry G. Bell.
The object of this department Is to place at that✓
service of our farm readers the advice of an acknowl-
edged authority on all subjects pertaining to soils and
crops.
Address all questions to Professor Henry G. Bell, In
care of The W iison Publishing Company, Limited, To-
ronto, and answers will appear In this column In the
order in which they are received. Asspace is limited
that
It Is advisable where. immediate reply is necessary h®
>'%••' be enclosed with
tam ed and addressed cs
henry G. Bell. question, when the answer will be mailed direct.
Question-A.F :-I have a five -acre will get better results than you would
field with good natural drainage, otherwise.
which I want to get into int alfalfa next In order to still furtherinsure a
!year. It was well rnanured two years' catch, I would advise drilling in '204
ago, and sowed to wheat; not seeded to 300 lbs. of fertilizer per acre, as
last year. Plowed last fall, and beans advised in anstver to A. F. •
p this spring planted t hi i >• tivit hout fertilizer. Question-13.K.':—I have a field that
1 Shows a-ood stand of beans. The is seeded to clover on the north half,
g ,
soil needs lime. Will youy
kindly '.tell and the south part is in corn this yeae.
me the best way to start the alfalfa, I wish to use the whole field for cow
also when and how to lime the soil? pasture next year. What can I sow on
Answer:—When the beans are the south part that will make good
harvested have the ground plowed pasture?
deeply. As soon as the soil is dry en Answer:—After the corn has been
ough to work next spring, apply a harvested,;I would advise you to fall -
dressing of ground limestone at the plow this part of the field and as soon
rate of at least a ton per acre. Work as the soil will work in the spring, sow
this into the soil by disking and har- the following mixture:—one bushel
rowing. About two weeks later sow each of wheat, rye and barley. For
a bushel to a bushel and a half of bar- pasture purposes it will not make any
ley as a nurse crop at the same time difference whether you use fall wheat
seeding with 20 to 25. pounds of good or spring wheat for spring seeding.
alfalfa seed per acre. - In order to in- With good weather this pasture should
sure a good catch of alfalfa, I would come along so that you can use it in
advise theaddition of 200 to 300 six weeks. Avoid pasturing too
pounds of fertilizer per acre. This heavily, and on the other hand, avoid
can be drilled in •at the same time the allowing any of the grain to come to
seed is sown, if the seed drill has a head. This mixture has given good
fertilizer distributing attachment. If results on many farms in. Ontario and ,
not, the fertilizer can be broadcasted in tests at Ontario Agricultural Col -
the same as was the lime and worked lege.
into the soil by a light harrowing just Question—W.F.:-I have three acres
previous tothe time the grain and of land which I plowed up last spring
alfalfa seed is sown. This fertilizer being old sod with some June grass,
should carry from 2 to 4% ammonia and put it into barley. Could I work
and from 8 to 12% available phos- it good now and sow part of it to
phonic acid. It would be well also to sweet clover this fall for pasture next
have 1 or 2% potash, if it is obtain- summer? It is first class clay loam
able, nice and level and dry. Would you ad-
Question—H.H.; I have an eight- vise me what would be my best course
acre field which I want to sow to oats . to take to have good pasture for next
in the spring. This piece of land is summer?
sandy loam' and in a fair state of Answer:=I would not advise the
fertility, having been covered with growth of sweet clover for pasturage
manure in the last two years. It pro- next spring. I have examined this
duced a good crop of corn this year. crop as it grows in the Eastern half
I want to get this field seeded to cloy of this continent and have not been Me-
er, no clover having been grown on it pressed with its usefulness as a pas -
for the last six years. How would ture or hay crop.
you advise sowing the clover to in- On sandy soils where there is a
sure a catch? Would you inoculate desire to increase the organic matter
the seed? I have clover chaff from rapidly, sweet clover can be grown
about 25 loads of clover seed. Could and plowed under to good effect.
this be used to inoculate by spreading If you wish next summer's pas-
on the 'field after it is plowed and ture for temporary purposes ` only,—
worked in the soil with a harrow? that is, for the one summer, -I would
Answer: -After the corn has been advise you to work the ground as you
,harvested, deeply fall plow the soil indicate and to sow a mixture of rye
and in the spring apply a ton to a ton,and winter wheat this fall. As soon
and a, half of ground limestone per as the crop has made a fair spring
acre. Work this in with a careful !growth, it will be ready for pasturing
disking and harrowing. In sowing a and will continue to give good pas -
mixture, of clover -and timothy, you turage as long as you prevent the
can profitably use 10 lbs. of clover and grain from coming into head.
4 lbs. of alsike to the acre, as well as As soon as the snow begins to go
5 or 6.lbs.'of. timothy seed. Make sure off in the spring, I would advise you
that you -get good vital seed. That is, to sow 10 lbs. per acre of common red
have: your seed ,purchased by early clover seed on the rye and wheat
spring. Count out a couple of hun- ground. The alternating thaws and
dred seed as an average sample. frosts will work this seed into the
Place these -between two damp blot- ground and the young clover will come
ters:; Keep the blotters medium damp along so as to fill, up the bare spaces
but not soaked.- Place ` them on a and to make a substantial backing to
plate and keep •the seed near some the grain pasture.
source of warmth. In a week or ten If you wish to seed your ground to a
days the seed should have sprouted mixture that you want to stand for
sufficiently to ascertain the percent of two or three years, I would advise you
good strong seed.If only 75% of to work it as you recommend this fall,
the seed germinates strong, increase and 'seed ' it to a light sowing of win-
your seeding about 25%. ter wheat or rye, say one bushelper
I would advise inoculating the seed acre; also sow timothy seed at the
but not by mixing it with clover chaff. rate of 6 or 8 lbs. to the acre. As
Write to Prof. D. H. Jones of the Bac- Soon as the winter snows begin to go
teriological Department of Ontario off, sow a tmixture of 6 lbs. of common
Agricultural College, Guelph, and ob- red clover and 4 lbs. of ,alsike per acre
tain a 'culture for clover seed from as recommended above. Cut the
him. This bottle of material con- wheat as soon as it is ripe so as to
tains the pure line of bacterial .life give the grass and clover mixture an
that lives on the roots of the clover opportunity to make a good sub -
seed. Apply this as directed and you stantial growth.
Too many breeders are so anxious
to get returns that they breed young
sows before they are developed. The
result is that the sow never turns out
to be what she would have had she
attained her growth before farrowing.
The best cross to produce pigs for
bacon is one between pure-bred boars
and sows of the same breed. To speak
plainly, crossing of breeds is rather
risky except inthe hands of one who
thoroughly understands breeding, and
such men do not practise it to any ex-
tent.
Many newly -born pigs die immedi-
ately after delivery just for lack of a
helping hand. If a sow farrows nine
pigs and loses three, a loss of one-
third is experienced; but few look at
the matter in that light. They col gen-
erally tsider themselves fortunate
that the other two-thirds of the litter
pulled through.
About three weeks before oze farrowin
gr
pregnant sows may . begiven a r g v glean
consisting of nine parts of rolled bar-
ley and one part of tankage, or three
pounds of. 'skim -milk' to one pound of
the barley: This method of feeding
will insure strong, lusty, active new-
born pigs.
Although . uyour. choicest
g young
animals fail to win ribbon
s at the
fairs, the efforts for better stock
have not been wasted,
improper feeding impairing diges-
tion, or too much dry feed will cause
hens to become crop bound, which is
indicated by loss of`appetite and dis-
tended crop followed by difficult
breathing.
Give teaspoonful castor oil; knead
the crop. If this fails to give relief
an operation could be performed as a
last resort. ,
Poultry are naturally of a hardy na-
ture. It is mainly on account of some
neglect that they become diseased. A
smooth plumage is noticeable in fowls
possessing good health, and the comb
and wattles arebright red in • color,
The droppings, too, are more or less
hard, of a dark -brown color and cap-
ped with white. Otherindications
of good health are a bright eye, a
good appetite and an active gait.
As a summary, birds that are bright,
active, with keen appetites,: clear eyes,
red comb, smooth plumage, clean lege
-the male that crows, "talks," fights
and digs; the female that scratches,
"sings" and lays—are birds that enjoy
x
good" health; from suchcan be epect-
cd healthy chicks. tr
There is not much hope for the man
who is all the time shifting from one
breed to another;. Get a good one and
stick to it like a dog to a root. You
wilt will.