The Exeter Advocate, 1922-6-15, Page 5Whalen
-Sar. and. Mee. ;1 red Faster and fir;
and bass. WilsonMorley ;spent a few
days :;n Brantford. -Mrs. Frank Gunn-
ing is confined do her rook with
rheumatic .fever;-talany from this
vicinity attend the league ball_ games
itt the surrounding villages. =- Mise
Lucy: Gunning of Granton, spine
few days with Iraendls around here. _„
Mr. Sed .Mrs. Thos. Gunning spent a
day in. Exeter with Mr. and Mrs. N.
Ogden. -Mr. and Mrs. Geo. Squi'xe
sn,.nt a few days with tiler daughter
Mrs. Wm. Rode• -=,Miss nary Dayman
Tuelcersnt;th spent several days at
ssoR. the home of Geo. Squire, jr.-- Re-
m.inber the anniversary" services in
this church on Sunday, June i8tb.
S races will be conducted by Rev
??ittt of Kintore,
AUCTION SALE
DAIRY COW, HOUSEHOLD EF-
FECTS, ETC.
On art' )remises :,f the 1'ropr'c:tresr,'
1-4 guile south of Crediton. en
SATURDAY, JUNli IF, 19r. t
.it 1 o'clock `harp, tit.olate ate
taw, .7: years Std,, a ellen% organ.
4 rockers, 5 bed springs c,nd neat.
tresses, 4 tables, 2 couches, :2 :hairs
hangttta 131np, 2 coremodas, cupboard
3 .feather ticks, pillows, mat,, carpets
4'eloth.'.s box, clock, all lands rtgshes
don. cook story,, box stave, .•o el 0.1
Stot:e, root pulper, wht'elb?rraiw, churn,
hatter bowl, ntaelxitte %~'ringer, crocks
sealers, fruit :and pickles, 2 ladders, 3
Barrels, 2 tubs, washboard, bag nota --
toes, flour, salt, 2 plow=s, hoe,: e Rest,
coop, stove pipes, 2 crosscut +its, and.
rifca iy other articles,.
Terms --Cash; but 6 months' e.r; lit
%till b: allowed • to ,purchaser art cow,
MRS. JAS. LAMPORT, Prrn
FRANK TAYLOR, Anrt
AUCTION SALE
HOUSEIiOLI) EI Fh,CTS, ETC.
ANDREW STREE1. r, 1..N.ET1R
ON SATURDAY, JUNE 24, 1922
At 1 .o'clock sharpthe anlla%s it g
2 'tall Ir: dl 161 n 'u 2 ,irtr';?ra, 1
w.1;;': Stated, ean suit:-huftet,,'
table; and f' a a ., r-, tiu.trterc ! .al;;
conebhe;d cabinet an t •leek; o kitc'i7.
t-'itbk
hail cle't:r, 4-.sn:at' t the-',, h;7n1 ,rasa;
t1(mlatorsr redd rt;tte 77 a 'lay r, ',aet.i?CS
cotath, 2 ..: v ng ritereltirtea;
curtains. rugs, vacuum .i w>e;pkr, hila ,
wrin er, cracks, eealers. /amps, kitelt-
err utelt, :is, step-i:idtbr, lawn utaSsc r
strd.n tools, and many ertlter esti les.
TER:tIS CASH.
MRS. A' OS, C. W, ROBINSON.
Propria arc ss Auctioneer
SCHOOL REPORT OF S. S. No;
7 USBORNE, tor tlw mouth of Mays
Sr. 4 -Ross H. rn, Elgin Han, t l dss
Earl. Jr. 3-:Lngus Earl, Ilatold 1) ^,-
ham. Sr. 2 -Delmer SkEnner, Ray
Brook, Hazel Earl, Norman Pewee
Norm'],, Brock. Jr. 2-1lorr:s i l'rn
Tommy Meru,. I. Class-Willte Earl
:Melvin i rrigat, Harvey Wright, (.lar.
:field Cornish. Pr. Class --Myrtle Furl
Clayton. Cornish,
Numbs on roll Iii; atcra; 4 attend-
ance 15.-.M. I. McIntyr.t, teacher.
?kgs Epitaph to a Shell.
In a letter from Pte. Wm. Price,
Toronto, who is some.
where in France, he tells of a mod-
ertr miracle.
"Last Sunday week." be writes,
"about 6 p.m.., a shell (coal boxes we
call theta) eight inches wide and
four feet long, passed through the
roof and side wall of a barn in which
the bearers sleep, and fell into the
grounds of the hospital; but, thank
God, it didn't explode.
"Strange to relate, the subject of
the service was ';oracles,' and this
was one of the greatest, for had it
come a little later utero would t7nvo
been several of us having food and
rest la the barn. The shell a ,it eel
heavy beams, hurling the;•t just
where I would have been restate. We
buried the shell, and nneloFeti it with
a fence, TMs is the tem we made
up mud Placed on
"Here lies a shell Id Geranan invention,
To do us great harm was the Intention,
And In striking a barn it eau. -ed ;.a1
alarm.
Wlino the troops were singing- the
•®---tePnth i' Dant.
llait don't ba+ sfr.a ci the .)Ing„;
still, it It gee, , 1616. t• -..'n ,•ray 'a'
rrwOir:
as rlt,tti we'll conettt 1•• i%itsa tow. eine
rig
sane,•rets r a g g;, r, ll tan' ua re,
surge 0 a.•� ..,..,.._..w....,
ti11u ueae EL.'.'t'.
The tstietuh u of N. foualdland,
Labrador, and the Gulf of St. Law-
reuewe drink large ;tr::ntities of sprue'e
beer; it ie a tan'='eia'red an admirable
eorreetive of their diet, whleb tat:e-
eists lu'ineipally of fat pork and salt
Citta. This process of making it is
iwple. A few black spruce branch-
es are chopped into snail pieces and
put tato a pot containing s x or eight
gallons of water and boiled err sev-
eral hours. The liquor is then
strained and put into a cask that
will eontatn eighteen sallow. Mo.
lasses is added in the proportion of
one gallon, to .eighteen gallons; a
pint of the grounds of the last brew-
ing and e, few hops, if at hand, are
also put in, and the cask, filled up
with cold water, is left to ferment.
In twenty-four hours it becomes fit
tor lite.
Your Storage Battery
Will get the best of service
here no matter what make it
is. Drive around and let us
test it free.
W. J. BEER, Exeter
---buy where your money goes
furthest is just another way
of saying --. BUY A. FORD
�•�r�='1616 .
CHASSIS
R UNA.BOUT
TRUCK CHASSIS
$445
$495
$575
Starting and Electric Lighting
on above $85 • Extra,
COUPE - . . -.
$840 •
SEDAN - - - $930.
Completely Equipped
t
n
our>c .Carry.
ALL PRI:CGESe,A,R F`,: 0. ,•B., ,FORD, ONTARIO
''MLO SNELIQ
DEALER,-EXETI4It.
CASTRATION OF LAMBS
Like Docking, It is Now an Ali•
solute- Necessity.
These Operations Not Dangerous It
Carefully Done -Row to Do the
work Roth May Be Done at the
Same gime,
(contributed by Ontario Department o2
Agriculture, Toronto,).
>RY substantial benefits arise
from the early castration ox
lambs. First, they make
more weight at an earlier
age -castrated lambs are more quiet,
and so ina4€e better gains, Second,
they are more easily ntb,naged-boat
e exes may run together at all tithes
without the danger that the females
will be bred. Third, early eastration
sults in the production :of a better
carcass, as it prevents undue de-
velopnncnt of the head, neck, and the
front quarters. As stated before, buy-
ers .veverely discount uneastrated
lanais to an extent ranging from $2
to 83 per hundred pounds in coin-
parison with castrated and docked
Jambe of the sante age.
Castration is not dangerous if
tittle care is taken, and can be per-
formed by any careful person who
will follow directions. Lambs should
lac. castrated when they are from 7 to
14 days old. Choose a bright day;
4o not e;7r tr;ata; lambs on a damp,
letily, or rainy day. Select from the
flock all lambs that are to be cas-
trated and fence- theta off so that
her can be caught without unglue
:-xeitennent. Never worry or chase
lambs before performing the +Speer'-
eetiou, Frovidee a clean stall or pen
for then, to go back to after the
operation is performed. The epEr-
ator'ti bands must be clean and 117c°
knife disinfected.
The lamb should be held ag.;inet
the body. Cut off one-third of the
lower en,t of the snot tun. or bag.: o
tee to permit good drainage. Then
expoee the testia•les, and with the
left hand forte* them out, holding
them in tills poaation by a Britt grip
between e n thele thumb and fingers, which
are h 1dl eeles: to they 'abdomen of the
Iamb. Next, grasp the teeticeles firm-
ly between the thumb and fingers of
the right hand, and draw them out
with the adhering eords. The :work
should be done quickly but not
roughly, and the testicles and adher-
ing cords slioidd be drawn out with a
--ready hull. The wound ,:Mould hien
lei washed with a good a ntii optic,
.zrlr rte u. weak carbolic ::glutton, or
a erealin or lysnl preparation.
When lambs are older titan three
t eclts before the operation is per-
tot'uud the cords should not be pull -
;1 out but rt:r;aped off with, as knife
b:e.clt of they ttestIe1e. The scraping
is Ilene to prevent excessive bleeding.
Lambs sliould be kept quiet after
t1eey have been castrated. It is best
to perform the operation in the morn-
ing, so that theee (tart be watehed dur-
ing the day and attention given any
find become too weak from Toes of
blood.
Ltunbs can b' flocked at the salve
time, that they are castrated. When
care is used both operations can be
p<'rormed at the same time and
labor saved, as the lambs will have
to be caught only once. It should be
a uniform practice to dock when the
lambs are from 7 to 14 days old,
The lamb's tail renders no eubstan-
slel benefit to the animal. Its pres-
nce is injurious because of the filth
teat ,.ceuihulates around. and. -beneath
it. Moreover, lambs are more attrac-
tive and lookneater and deeper in
the leg and twist if the tail is docked.
When the tails are left on females
they are apt to fail to breed.
The two preferable ways of remov-
ing a lamb's tail are by using a
sharp knife or the docking irons. One
men holds the lamb while the other
performs ,the operation..
When docking with the knife the
operator, by feeling on the inside of
the tail, first locates 'the joint to 'be
cut, which is about 1 ta. inches from
the body. He should then push the
skin on, the tail,
back towards the
body of take l`ambso as to leave some
surplus skin .to grow over the stub.
The cut should be made quickly with
a sharp knife. '1f any lamb should,
bleed too much a pfece of cord may
he. tied very tightly on the stub of
pile tail close to the body, to stop the
,bleeding, but the cord must bere-
tnoved'yin a' few hours or the tail will
slot off.,
Yr i n, j t t, pi cer's of flocking irons
ere 5'eda;' cr'danger feared
from loss of blood. Old sheep can be
docked successfully in this way. The
pincers should be heated to a cherry -
red heat, not. hotter, and the tail -
seared off at from 1 to 1 inches
from the body. The wound will be
seared over and no blood lost. When
the irons are used at proper'tem-
perature the wound will heal satis-
factorily, but probably not so quickly
as :when the knife Is used. The
Wound is also sterilized and needs no
further attention. When the lambs
are in a peri 'near at hand, with : one
than to catch them and another to
hold them, from 9 • to 12 lambs can
be docked without heating the irons
again. The lambs should be watched
for a few days to see that they are
recovering from the operations satis-
factorily. -Condensed from U. S.
Farmers' Bulletin. No. 113 4.
i
A Good Lawn.,.`
. A good lawn is best- made of 80 per
cent. Kentucky blue grass; and 20 per
cent of white clovei;.and red top. The
redtop,and' white clover are tem-'
, porary ;grasses and soon give; way Ile
the blue grecs, They do give a ;hod
quick lawn,•
Good deep rich soft and pare,: Ken -
tacky 'blue krass 'seed' make Ygood
dawns.` Weedy"lawhd' are a ''resi(lt of
poor soil or sometithes tdo small
shade. Spade up weedy patches, 'gut
in well rotted manure and If need new
soil and re -sow with Kentucky blue
grasst`. add a little clover and red' ton.
"iiensall
• Mr. Earl M=iler .of Windsor visited
:relatives #],ere„the guest of hips sunt:
Mrs. Chas. Jinks. --Mrs. Robert Doug..
las and little son, Rusaeal cf the west
age' visiting Mr, a.n l Mrs, Gee. Doug -
les. -Mr. and Mrs. Albert Cudmore
a.ncl son of Kitchener, atter a vlsitir<
town with relatives, have ; eau Sadie .
Rev: J. A. McConnell .:•s attending the
Presbyterian. General Assembly at
Winnipeg. --The by-law to provide
$24,000 to build and ,quip a Contin-
uation or High School ,hare, was de-
ieat ed last Monday, by a rote of 110'
tc
60.--:11r. W. Bell of Wiadsor spent
xirt of tite %e eek ,tw:th relal vis here,
Miss ,leek, nha spent the past win
tter Sar alt: Southern States, ?s
%t t:t jhar -parents, :fir. and Mrs.
Meek Mrs Wood end son Jack of
Santa Barbara, Cal., are w:siting the
fern:. is parents, Mr. end Mrs. John
Dined r and Mr. and Mrs. Fred Sim
mon?, Mr•. T. C. Joynt was .n Toronto
an bu,;,tr:ss last week.-'_1Ess Murdo k
of t• nat;x.g and Mr. Vurdo^i: of St.
Tl,' aa' t..s..T nag with th 11.te s
br, Ot:2 r, Mr. Join: Zl'tnrdo k. James'_col t ;1616' tak: n a position as tondo:
in t,:' Steettt ; Beak . -Mr. Mr. :also a
Bletcafor:d, who lees been :11 for the
past w'ex w;,thleurisa isrecovering.
o w , i �.g
efts: Lydia Sit -ere -et hof St..ler s'
rtuz7r d missitutary from China,
spam a .lost days tt;t'ie rsiatives ?►cry!•
Zurich
Mr. l.as• :emdict lett last week trig.
Coclbrarn, New Ontari), to ';tay some
tent.,--M-Q4S.rs, L cyd Keibileietle and
Tlerae Waga,:r, who are ratte:Otte; the
\'1i'at r:oo Seminary, are spending tete-
%tion at the home ofW. H. Iiotfnrael
anA Demand
world to -
447 is not �'at'tftlt to meet t colt-
steal-� :e .Di lMlemal " Pro«
e3ri•E:tll tkn i ; 7.) , an. less thort,consump-
tion one price'or msi i un.
to abttornIcaly bfigb leve lQ. , LT; order
to maintainSAL:.�r,3.r .. 4y vie,
have been, fo. eeel to the
price of our p s : ,zzic4r .: : r . _Label,
blend to 65c,< per lb. .:t Prices of
BLUE, RED AND GOLD L .RE NCHANGED
365
'.-at lers. Graraet JabR
Gaieer end sons, jIr B. P G. I1
Pt,l
azal s(ths,. and J. Il:tu:b atte drd
Iv: inure/ of the tate Carr;, P^:?.
Zt Bm1 Vt. Jefir y,
ihv3 r turacd home from Chatiamn,af-
te'r speatl:ng several weeks there 1616
•,..Mr. Sad firs. 11os, Jvivasten ti ,t d ADJ_" 1. CRA1G.-•14 oa:t oa Jjt., 7
at. daughter, Stoshopl rr^."o t.rn4 h:rn c 's .Ad$lea „€ri
byu d o .r t' ze.p tiara fez: _or e rte
K' enCr.--11x5. Le-. and daughter a d es : a rrca
4� ..� i;. .F .Slr.t �� 1616 ;=i,;t.,,r• FP` Sw
son o< NUtth 11 ap4 '„iZsq L. 131caan of satat pr.icrr:d by 'Vin. Corbett' i;
w -re recent wm5Lt0ri with Mr. a Stip ar ; ttt;: tw;z irrm Led a cl,F.snutzi
.,r . r '.,�..,' gn-hr•,,.-' -.-ter•
Mrs. G. i1':rn� �.Tl►a r;asc Fait :d t� a v, _^� '�
' .,�:. s^„ car.% 16-16 a „cast, threat
.+:an7 defeated Teeswater o 1 :3:t c ed t r eireot Coebetd, A cheegea a3j
%w:4a1 a f tie'-illetaaig game. ...teui; fe",d "" dal
P.t.. Selabeelee
Ju e 1616 aged
e,Mes. Seu -`.1 r tied bran 11
,;;iter, Idea her hese
Sttr%,v a by eteet deu. ht tr' .
vo sena
{
tour
TT
'THE Plate is the backbone of any Storage
B;ti 'Iy, and a large percentage of bat.
tei'y i°'tsi,?►los are due to poor Plates.
Tile: Prot -O -Lite Plate represent: the greatt'st advam ea tta
bat ,terS-nlakitt ' in recent years. Pl•te"t-O-Malt(' Plates, the
bow, of he Prost- - i to Battery, hal"t' the •,t t,, ', 'f
1 t,11 1 i U l� t, flit! ,, e a t t ll) t 11 tall l
lt:)• (.-:•ential to the ideal Battery Plato,--:ll•Or.tp, XI that to. a'4.
will not buckle it and jolts will not .affect it ---porous„ so t i .o it
will pl 7.-ide the reserve power necessary for 041 wt tth€
starting• and emergencies at ether tines.
Every part of a Pleat -O -Lite Battery lb made with the. tCPt:e'
extren..• •'tire~ -talc' snide precise insistence iiamn 3?t'rs�t•01,41 in
ov(:'i•y 16,,'16 .1f13's, separators, contain -
part
nt aill-
pa;' la lllutle and assem-
bled '.vih the ::;t' •e scrupulous insist-
ence e u r (m excellence. nce. It represents
the greptost valet- you van buy -yet
Prost -0 -Lite 13 ' eics lii•C' sold to -day
at lest than pre ,.a pekes,
100 per cent.- I,1v.de in Canada
Taylor's Tire Shop & Garage
atee
1141111601.1118.,
104
How to make the most delicious
strawberry jam you ever tasted
New Certo process astonishes housewives
Never fails -requires only two or three minutes boiling. Retains
all the flavor and color of ripe strawberries ---and makes
two-thirds more jam from the same amount of fruit
For a spread on hot biscuits or
toast strawberry jam has . few
equals. Its sweet, delicious fla-
vor makes children of us all.
A new and very revolutionary
method has now been discovered
by which anyone can make a far
better quality quickly and very
economically. With the Certo
process full -ripe strawberries are
used and only three minutes' boil-
ing is required -not the 30 or
more minutes so necessary by the
old method. The result is a far
superior fruity flavor and two-
thirds more product from the
same amount of fruit because no
juice is boiled away. Best of all,
the taste of fresh strawberries-
the kind you picked in childhood
in the old berry patch down by
the woods -is now actually pre-
served for the dead of winter.
The Certo Process banishes all
guess -work or worry, as perfect
results are certain
The new Certs, 13'rocess' ' for'
making . Strawberry Jam is weir''
.,simple: ` I
4 > level . cups = 2, lbs.). Pr'essed'
,'Berries and,.Lei ton Juice,
7% leveled cups (314 lbs)
Sugar,
glia bottle (scant ee, cup) Certo.
Select " only small or medium -
steed, fully ripened, berries.
Spread berries on their sides in
single layer on flat plate and
gently press each berry nearly
flat with bottom . of small bottle.
(This leaves skins nearly intact,
but ruptures fruit inside and
makes it hollow, allowing boiling
sugar to saturate tissues quick-
ly.) Add juice of one lepton. Have
sugar measured • in saucepan.
Measure berries and juice into
large kettle, placing layer of
sugar over each cup of berries and
balance of sugar on top. .Allow
to stand over night, so that part
of sugar will be dissolved, and
mixture can be stirred and•cooke i
without crushing fruit. Stir con:
stantly and bring to a vigorous
boil over the hottest. fire. Boil
hard for 3 minutes.' with con-
tinual stirring. Remove from fire
and add CERTO, stirring it in
well. Skim at once and pour
quickly within five minutes from
removal from' fire, 'Reedit is about.
1.1 half -pound glasses of delicious,
strawberry ',am for. about 7 cents;
per glass.•
The former uess-work ox
-
worry df making jam or jelly is'
now .past. The' Certo Process is
endorsed by goV_ernirlent at -Cheri -
ties ;and cooking exlrert`s; :it' in-
sures perfect results " �vith'every
batch. It is also 'Seng 'economical,"
requiring only a few minutes'
boiling and thereby making- two-
thirds more jam or jelly t'e'n the
old method. It also makes all
kinds of jam or jelly, some you
have never tasted before, like
cherry jelly aed rhubarb jam, or
unusual combinations like straw-
berry and pineapple, etc. Hun-
dreds of Canadian housewives
with no Kittle pride are exhibiting
the new flavors and better qual-
ity of jams and jellies made 'with.
Nrto.
Certo is absolutely pure -con-
tains no gelatine or preservative,
It . is. Mother Nature's jell-
maker." Housewives particularly
have received it with open arms
because it is so certain, so econo-
mical, so simple, and so usefuI..
They are recommending it to all
.their . friends. Get a bottle of
Certo with recipe book from your
groeer°at onue • Try it right away
with fresh, fruit or with bottled.
grape juice for grape jelly. Then.
you• will do all your preserving
the new and. modern veayeathe
easy, economical . and, sebettet
:Gertoeprocess °,e'; aides
eiid your grocer's name to the
Douglas Packing Company, Ltd.,
Cobourg, Ont., and they will mail
you ae recipe book eontaitii: '
recipes for making jam andelly63-