The Exeter Times, 1924-8-7, Page 7o D'ys-en'tery
Should bso
It Will Give
IIISTAllTANgous IIEUEF
Dysentery is one of the worst folens.
of bowel complaint. It comes: on sud-
denly,and the pains in the bowels be
intense; the aischarges ocour with
sreat lapiclity, and are very often ass
icirepaniel by blood.
.DysentexeS clods not need to persist-
efor any leagth of time tmtil.the whole
5ysteni beeomes weakened and debili-
', bated, and hardly- any other disease so
quiekly undermines the strength and
• briags ()heat a coedition of prostration
and utter c011asise that often termin-
ates fatally.
MT. Robert Woodall, Kamloops, B. C.,
writes: --"I was sorely: troubled with
that terrible scourge, d.sisentery, for the
last twelve months owing to the after
effects of ptomaine poisoning, 1 had
absolutely no control over my .bowels,
and after trying several doctors' reme-
dies I was induced to take Dr. Fowler is
. Ext. of Wild Strawbesry. After doing
• so 1 got ini'inediate'and complete relief,"
Canning Vegetables.
Bacteria are the micro-organisms
that we have to contend with mostly
in the canning of vegetables. It is
these which cause putrefaction and
decay of green vegetables that are
not properly preserved. They are al-
ways present on the surface of the
vegetables until they are destroyed
by heat or some other agent. Yeasts
and moulds are also liable to be Pres-
ent, but they are much more easily
destroyed than the bacteria.
The spores of bacteria are much
more difficult to kill than are yeast
or mould spores. Boiling: them for
one or two hours does not always kill
them. Hence it is that more difficulty
is experienced -in the canning of vege-
-ables than in the canning of fruits.
All species of bacteria do not form
spores, but there are usually, if not
always, some of the spore -bearing
species of bacteria on the surface of
vegetables. t
The vegetables commonly preserved
by canning are green peas, beans,
corn, asparagus and tomatoes. These
should be fresh, sound, clean and not
over -ripe.
The cold pack method of putting up
gives best results with vegetables,
except possibly with tomatoes.
Have jars, rubbers and tops all
thoroughly clean and well rinsed, so
says the Dept. of Bacteriology, 0.A.0.,
Consult Bulletin 265.
Draining the Ptnnp Platform.
In the construction of a concrete
platform for his well, a farmer
thoughtfully provided for a drainage
of it, to keep the platform dry in
summer and prevent dangerous ice ac-
cumultitions in winter.
After the cement in the forms had
hardened- sufficiently to retain a sharp
impression, a -piece of 2x4 was em-
ployed to indent angular grooves -from
the pump base to the outer edge of
the platform. ...The 2x4 was sunk a
trifle deeper into the cement at the
outer end to slope the corrugations
and insure instant drainage, but the
angular strips between were level and
flush with the surface of the platform.
They were also made close enough to -1
gether to allow the, smallest pail or
kettle to rest level upon them.
Good for Them, But—
, Fly --"I see by the paper that bath-
ing suits will he scantier this summer.
Oh boy!"
Was Troubled Velth
•
Constipati n
And Bad Headaches
They Were Relieved By
•11111LBURN'S .
Mrs. James O'Neill, Bancroft, Ont.,
arrites:—'SI was very much troubled
th constipation and had headaches,
fleanY skin became yellow looking,
t since taking' Milburn 'e Laxa-Liver
Pills the coristipation and headaches have
aisappearea an.d my skin hoe become
elects' again.
I •would advise:ail those wile, are
troubled isith their liver in any way, to
use Miiburn'S Laxa-Liver Pills,
qsixa-Livar have been on the
market for the past 30 yeards so be sure,
and get them ivhen you ask for thein.
Isut im only loy The T. Milburn Ca.,
Limited, Toronto, Oat.
s1;
eVENTING 1TId1P
D A 1411VG
TO GRA:1.N,,
Fermentation, or heatiag, of stored
grain usually occurs because the
grain,carriee too much rnoieture, with
improper bin ventilation a conti•ibut-
,
ing factor.
Prevention is,a matter of knowing
the moisture ,content of the grain at
the thne it goes into tile bin and of
adopting measures that will offset the
effect of that moisSta:e when its per-
centage is high. , '
The first steps must be taken at the
time the grain is harvested. .It, must
be fully ripe and dry ---ready to" har-
vest, in other words.
Small •grains. are not safe to store
if threshed before ina.Serity, if ripen-
ed prematurely and made tough by
heavy dew or rain, or Utlareehed
from fields, bundles or stacks while
wet with recent rain, although dry
-4arinin
1 Fattening 14n/ricers,
Fattening turkeys, eeys a circular
, issued by 'the Dominion Experimental
iFarma, is a very simple operetion
which inereaees thd value of the birds
before the rain came,
Corn is not safe to store if it is
dovered with enow at the time• of
shelling.
When a large bulk of any kind of
grain le tb be kept it is good prac-
tice to have it tested for moisture im-
mediately, after binning. The elevator
man in town may be consulted one
does not know precisely how to get a
sample,
The* best method is to use a grain
trier or probe. • Borrow it from the
grain dealer if possible. It is a long,
hollow cylinder that may be inserted
into the mass of grain to draw the
samples front various depths. Surface
damples are worthless •because the
'grain on top quickly dries out.
,A weed can't reach down into your
soil without reachingdown into dowinto ytur
pocketbook. On many of our farms
there are entirely too many weeds.
Let's get busy and root them out.
Put -the sample into an air -tight
container as soon as it is drawn. A
fruit jar, with :screw cap and rubber
ring, will serve nicely. A friction -top
metal can is better if the sample must
be shipped.
Ask the grain man for -the address
of the nearest official inspection office,
box the sample so it will Tide safely
and send it off by parcel post or
express.
When the inspector's certificate is
received it will show the percentage
of moisture contained in the grain.
Nobody can say that grain containing
any of the percentages commonly met
with is safe to store beyond question
of doubt. Conditions alter circum-
stances. A. good rule to follow is that
grain -elevator men ,and millers sel-
dom think of storing for long periods
lower grades than No. 3. If your
grain has too ninch moisture for No.
3 it should be looked- upon with sus-
• picion.
Much can be done to keep tough
grain if the bin is ventilated so that
the heat ge.nerhted may find a way of
escape.
A good ventilator can be made- as
follotvs:
Take two boards long enough to
reach across the bin. Place them side
by ,side, on edge, four inches apart.
Cut some cleats six inches long and
mortise them at intervals along the
top edges of the two long boards, then
nail .a strip of screen wire the lull
length pf the device.
Turn the boards over, nail another
strip of screen wire on what was
formerly the bottom, and add more
cleats to hold the boards firmly apart.
Make enough of these ventilators to
place one every three feet:in She bin,
then make similar ventilato4 that
vv -ill reach from the bottom of the bin
to a point -above the top grain line.
Stand the upright ventilators on
those which run horizontally, making
the latter communicate with the out-
side air through holes cut in the "lien
wall and protected with screen wire.
The upright ventilators, as well as
the horizontal, should be three feet
apart.
The moment heat begins to gener-
ate in a bin prepared in this manner
It will set up a circulation of aig
through the ventilators. The hotter,
it gets the faster the air will move--
and every cubic foot of air will carry
miosture with it.
The United States Department of
Agriculture devised this ventilating
system, and in a field test some wheat
containing 16 per cent. moisture when
it went into the ventilated bin came
out at. the end of :seventy-four days
with only 14.3 per cent. I
In other words, the wheat was
Sample Grade when it was placed in
storage, No. 3 when it Came out—and
no darnage resulted, •. I
• Of• course the stientilat.ors must •be
placed in the bin • bolo're the kiain
iteell. "
There is one ,simple way of -learn-I.
ing whether grain is 'keeping satis-
factorily: Menely examining the top,
layer is not enough—it may be •cool,
and sweet while the deeper layers are
burning up. • • -
Drill a number of holes through thei
bin wall at various heights and insert,
hien rods of any size into the mass'
of grain. They must be long enough
to reach well toward the opposite wall
of the granary, and their number
should be sufficient to give Teadings
at several points and levels through-
out the bin,
The rods should be kept in the grain
at all times.- Occasionally they should
be pulled out and tested for temper-
ature with the hand.
If the grain l
is eating the rod will
be warm, IT it seeine to be grOwiagi
warmer from day to day, Gas if it
i
appeare hot, the best thing to d° 15 as it increases their weight and irne
to remove the grain promptly. i moves the gimlitY of the ilesis Tut-
s. The percentage of heats'd,ansaged :keys that have been well fed may be
I Ie. -nets permitted in '• the , highti'r lel gned at about six or sevee immths
1 saroles is vorY alnall• No, 1 cern and (11d. When cold sveatlier starts:in, a
rYllit!ifre Permitted none; No. 1 1. wheat, little before '•'fbanksgiving DaY for and' ‘ats may have not more than instance. Rest: ist their ran at first,
, one -ten h of 1 per cent. , advises the etc:cellar, so that they may
I• pee4 ,ntages are figured bY weight. get used grOduelly to live in a small
I
I lisg, buS, one-tenth of 1 Per cent. y ard or in a mall house, but large
' ineans, seughlY, one kernel in al enough to Perreir them to take a little
t ousand.1 , I caercise. It should never be forgot-
: There ls ll very certain and Pracs, ten that turiceys are of a roving na-
tieable inethj of conditioning grain ture and that close housing does not
• g •
on the farm after it begins to heat agree with them,
, If there is •enosigh elevating, coilveYti Fattening takes about six weeks.
7
I ing; 'mixing anti. blowing Machinery isaring the first four, it is sufficient
available—and plenty of Power— to give a ratiOn composed of grain or
some good can be accompliShed
age is out on the farm, b y
turning the grain at frequent inter-
vals; airing it and otherwise chasing
the heat devils opt. •
I The first place to pr,eyeef heat dam -
grain is hervested, threshed or shell-
ed; before it goes into the bin.
IEven, if you think your grain is
dry enough, better hava it tested for
I moisture; better make sure your
granaryis well ventilated; better put
the rods through the bin. wall so the
' temperature can be watched.
• Poultry MitesandLice.
7
efore the
One of the greatest hot -weather
(problems on the poultrY,..farin is the
control of external parasites. • Of all
such pests that trouble poultry in
!Canada the red mite is by far the
most trouble.ionse. These are not red
in color as the name -would lead one
toesuppose, but grey, and it is only
when .they become gorged w ith blood
that they appear red. They are not
usually found on the fowl during the
day but in the cracks and crevices of
the poultry house where they breed
rapidly. The young repeatedly cast
their skins during development, and
these casts appear on the roosts and
at the side of the cracks as a white
powder. This is often the first indi-
cation of the presence of the mites.
At night when the birds are roosting,
the pests willswarm over them pierc-
ing their skins with needle-like jaws
and sucking the blood. This results
I in a stoppage of egg -laying or in
greatly reduced production. I
Do not wait until you know mites
are present. At the Dominion Ex-
perimental Farms the rhosts and ad-
jacent parts are painted or soaked
every week or so throughout the warm
, weather with a solution of one of the
coal tar disinfectants or a special
paint, made by diluting, either one of
the coal tar disinfectants , or crude
carbolic, one part, to four or five
parts of coal oil,or- fuel,
When the mites are knoWn to be
present a thorough house cleaning is
in order. Remove all droppings and
old nesting material, scrape and sweep
out every particle of dirt and burn it.
Sweep down the Strolls and with the
aid. of a spray pump saturate every
crack in the house and the fixtures
-with a good strong disinfectant solu-
tion.
The control of lice is inuth easier,
for while there are a number of dif-
ferent species, the same methods of
control are satisfactory for all. The
natural method of control is the dust
bath;* more effective if a little flowers
of sulphur be added. Howevere there
are always some birds in a flock that
will not use the bath, so it is safest
if lice are noticed, to treat each bird
individually. At the Central Experi-
mental --Farm lolue ointment is used,
a little being rubbed beneath the
wings and'below the vent, to kill the
lice and any that may hatch. s
For setting hens, depend on the dust
and sulphur rubbed into the plumage,
as the ointment -will not only kill the
lice but the germs in the eggs as well.
HOW to Preserve Eggs.
As the -hatching season is over and
there is no further necessity for fer-
tile eggs, the time has arrived when
the supply of eggs for winter use can
be safely put away in preserving fluid.
Lime water can be depended upon to
keep eggs in good condition for sev-
eral months, provided however, they
'are absolutely fresh when put away.
A circular issued by the Dept. of
Agriculture at Ottawa, describes its
preparation It is important that
freshly burnt quicklime 'be obtained.
From two to three pounds of this,
added to five gallons of .water, will
make a saturated solution which is
necessary. 'The method of preeerva-
tion is to slake tile quicklime with a
small quantity of water and then stir
the milk of lime so formed into five
gallons of water. After the mixture
has been kept well stirred' for a few
hours it is allowed to settle. The
clear fluid of line, water isthen drawn
off a.nd poured over the eggs pre-
viously placed in a crock or water-
tight barrel. Evaporation will be
prevented hy covering the :surface of
the fluid with a small quantity' of -
sweet oil, or, lapking thigna piece of
sacking suspended so at; to touch the
surface, with a paste of lime spread
over the top, will answer' the same
purpose: It is important that during
the whole period of preservation the
eggs be kept completely immersed.
• A less troublesome system and one
also recommended by the Dominion
Chemist, is to use water elass instead
of lime. Two pounds in 10 gallons
of boiled water gives, a proper
strength. Water glass, knoissii also as
sodium silicate, is procured tit any
drtig. store with instructiens for ibe
use,
mash, not too thick nor too thin; as
much of it as they like, but only
enough for one meal should be pre,
pared at a time. Oats, barley and
cornmeal may enter in large propor-
tion in the composition of ;his ration.
Cookedmashed petatoes, mixed with
,milk, will helP to produce a white flesh.
Turkeys may also be fattened with
good pain distributed twice a day
and a little gtain at noon. Mix with
the mash a little fine gravel, and al-
ways keep fresh water before the
birds. Towards the end 'of the fat-
tening period, grease or scraps of
cooked meat may be added to the
ration,
Male turkeys, 'adds the circular, do
not fatten so easily as females, nor
is the meat so tender, but they be-
come larger. Cleanliness at all stages
is one great desideratum in keeping
turkeys.
Culls Are a Liability
•
The flock may be culled at any
time and the careful poultry husband-
man „will always keep close watch on
his flock for any outstanding board-
ers. In late July and August the
early moulters should be watched and
marked and disposed of.
Marking the Culls.—In culling, the
hens can easily be graded into three
classes and marked:
(a) The good performer can be
banded and left in the pen.
(b) The ones which are real culls
should be crated and sold.
(c) There are, however, a number
of hens which- are still laying but
which are of poor type and will not
be desirable members to hold over.
These can be marked temporarily and
kept until they have ceased laying
and then sold. A good method of
marking these birds is to cut off their
tails. This makes them easily picked
out later, and a second trial will often
convict many of them, so says Prof.
W. R. Graham, 0. A. College.
Boils and Pinliiies
ARE CAUSED BY
Bad Blood
Mein theblood gete out of order it
lo only natural that boils, pimples,' or
some other indication of had 'bleed
ohould break out of the gystena, '
-W'sat you need, when this occurs, ie
good tide to build up the system and
put tho blood into prosier shape.
For this purpose there ia nothing on
the market to -day to equal
Mr L. A. Delbert .Allan Sask
• writes: --'For several years I was
troubled with boils and pinaples•
tried many treatments, but could get
no results. I then took Burdock Blood
Bitters and became free of my trou,ble.
It is the only medicine I took that did
me any good."
B. B. B. is manufactured. ()oily by The
T. Milburn Co., LiMited, Torouto, Ont.
The Milking Machine.
Officials of the Experimental Farms
recommend farmers with twelve or
more cows to seriously consider the
installation of a milking machine.
Experience at a number of Experi-
mental Farms and Stations gases to
prove that these machines are de-
cidedly advantageous. Fin- a 20 -cow
herd a 3 -cow outfit is regarded as
sufficient. For smaller herds of 12
to 15 cows, O 2 -cow outfit is looked
upon as able to take care of the milk-
ing. Farm officials estimate that the
running expenses of the larger ma-
chine divided between 30 cows is
equal to about 2 cents per cow per
day. One man with a milking ma-
chine, it has been proved, can milk
from 20 to 25 cows an hour, whereas
7 cows an hour are milked by the
average farm hand. Machine milking
produces greater -uniformity than is
possiblgwhen different people are do-
ing the milking. Several years' ex-
perience of mechanical milkers on the
Central Exp,erimental Farm at Ot-
tawa shows that the cows do not dry
off any more quickly than when milk-
ed by hand. Old cows accustomed to
hand milking do not accept the ma-
chine as readily as heifers, which
show no antipathy towards the ma-
chine. Efficiency in operation with
a milking machine, as with other ma-
chines, is essential for good work.
The operator should know the ma-
chine and the cows, and adapt the one
to suit the other, giving each their
proper share of attention at the pro-
per time.
WHEN THE BEES TURN BANDIT
BY FRANK C. PELLETT.
The beekeeper who has not had a
case of honest -to -goodness robbing
among his bees may still look forward
to some interesting experience. When
a honey flow is on, the bees will work
quietly enough no matter how much
honey is exposed around the hives of
their neighbors.
When there is nothing, to be had in
the fields they are inclined to become
inquisitive as to the stores in near -by
hives.
Though robbing is occasionally
started through the inability of a
weak colony to defend its stores, it is
more often the result of the careless-
ness of the beekeeper. Once started,
It is difficult to stop and in frequent
cases it results disastrously.
In had cases the robbed colonies of
bees are entirely destroyed,. and the
angry bees make it so hot for any ani-
mals or persons that May be passing
that it becomes unsafe to pass within
a block of the apiary.
In every locality there comes a time
some time during the summer when
the flowers which have furnished the
bees with their harvest stop bloom-
ing add nothing else worth while is
coming on. The hives at this season
are likely to be filled with a large
working force of bees. With no honey
to be had in the fields they•begin fly-
ing about wherever a scent of any-
thing sweet may be found.
At such times they may enter a
candy shop and finding sweets ex-
posed, return in ever-increasing num-
bers, until it appears that ,bees are
swarming about the place.
The most common source of trouble
is through opening the hives when
the bees are idle. Almost as soon as
•the hive is open" a few strange bees
will be seen flying about and seeking
for a -.chance to, get at the exposed
.
The experienced beekeeper can de-
tect a robber instantly by her actions,
which are different from those of the
bees intent on attending to their ow -n
business. It often hopper's that be-
fore the novice is aware of it hun-
dreds of robbers will be flying about
and helping themselves to the honey
that is exposed in the open hives.
Within a few minutes they will be
returning with re -enforcements in
Such numbers that it becomes difficult
for the colony to defend itself against
them after the hive is (dosed.
It is very important that the bee-
keeper form the habit of being very
careful not to leave bits of honey
about where, he is at work or to per-
mit honey to, drip on the grass about
the hives. No single remedy will nt all case,
The novice' is often caalused by the An manse of prevention is the thing.
other activities of the bees and mis-
takes a period of unusual stir about
the hive for robbing. On warm days
when large numbers of young bees
are emerging within the hive they
may be seen in large numbers flying
about the hime, getting acquainted
with the surroundings.
This first flight of the young bees
frequently alarms the inexperienced.
The behavior is unlike robbing, for
there is no fighting at the entrance of
the hive and the flying bees are young
and downy rather than old and shiny
as is likely to be the case with robbers.
An especially heavy honey flow is
also sometimes mistaken for robbing,
but the businesslike going and coming
of the flying bees should make it
clear that they are attending strictly
to business.
Robber bees are likely to be crowd-
ing about every crevice and crack in
the hive with a line of them along the
joint of the hive body and super.
Wherever there is the slightest open -
Ing, bees will be seen intent on get-
ting into the hive. The air is likely
to be filled with bees which sting at
the first opportunity, and there will
be a great turmoil at the entrance
where the guards will be doing their
best to repel th d
If robbing is discovered at the start
it is usually easy to stop it by reduc-
ing the entrance of the robbed hive
to a small size where only a small
number of bees can pass at once. This
will enable the guards to drive off the
robbers. , Where it has continued
until the robbed hive has become de-
moralized it may give the beekeeper
4 real job to avoid4,,gligg it spread
throughout the apiary.
Covacing the robbed hive with is
blanket or with loose grass or hay
for time will sometimes serve.
IVIsere a water supply is available
I have found a hose the best remedy.
The nozzle should be adjusted to
throw a fine spray, then turn it over
the hive.
It may be necessary to.continue the
wetting for some time before the
robbers are entirely discouraged.
Sometimes only one or two, hives
will take part in the robbing and if
the beekeeper can make sure as to
the identity of theso and:change pieces
of the hive that is being robbed and
the one that is doing the robbing, at
the same time reducing the entrances
thie may stop the trouble,
Sometimes it is better to take the
robbed hive or hives into a dark cellar
and leave them there until the follow-
ing dey, when the apiary has quieted
down.
nday C
AUGUST 10.
oaf LCSSOfl
The First miracle of Jesus, John 2: X-1.1. Golden Text—
Whatsoever he Satth unto, you, do It. ---John 2; 5.
ANALYSIS.
L CHRIST AS QUEST, .1-0.
11. CHRIST AS GIVER OF LIFE, 6-10.
III. THE GLORY OF CHRIST, 11.
INTeonuc'noot—Jesus, having gath-
ered a body of disciples aroutid him,
presently gives them, is "sign" by
which they discover the meaning of
the: work which he has come to do.
He does not of himself devise the (op-
portunity in question, for it cOmes to
him unsought. At a marriage feast
In Cana, to which he and his disciples
are invited, he shows his divine pow-
er to transmute the ordinary things
of life, And to make them the vehicle
of new joy and inspiration. The wine
used at the feast runs short, and
Jesus asked to help transforms a
quantity of water into excellent
wine. Tho incident is perhapS to be
understood symbolically . At least it
is when we teke it symbolically that
we grasp the ultimate nature of the
Jesus found the religious life
of his time impoverished, and center-
ing almost ,exclusively round purifi-
cation rites of one kind es' another,
but by his divine power he tranaforms
everything, giving to common exist-
ence a new worth and meaning, rais-
ing ordinary thnigs to a new power
and use, enriching social life with a
holier and diviner joy. If we take
the incident this way, it becomes a
parable of spiritual things, and its
meaning is that when Christ comes
into our life as guest, •then, as St.
Paul says, "Old things are passed
away; behold, all things are become
new," 2 Cor. 5:17. Certainly this was
the change which Jesus wrought on
life for those who, like his disciples,
received lain' and believed on his
name.
I. CHRIST AS GUEST, 1-5.
Vs. 1-3. Cana lies some four miles
northeast of Nazareth, and therefore
the marriage there would be a strictly
local event for the household of Jesus.
If the wine gave out, it may have
been through the unexpected addition
to the company of the disciples of
Jesus. The shortage must have dis-
appointed and distressed the enter-
tainers, and it is for this reason that
Mary approaches her -son. She feels
that the hour has come for him to say
something on to do something which
will, so to speak, save the situation.
But it is of a far different "hour"
that Jesus is at this moment thinking.
Vs. 5, 5. The evangelist -means
that Jesus was thinking of the "hour"
when he must give hixnself on the
cross, not to -save a situation, but to
save mankind. Therefore the seem-
ing reproach contained inhis answer.
It is as though he said to his mother,
"How different our thoughts are! You
are thinking of the present moment
as my hour, but my true hour for
revealing,tey calling is still to, eome."
Mary, however, is sure that he will
not refuse to act in the present cir-
cumstances, and she bids' the servants
await her son's instructions.
II. CHRIST, THE GIVER OP LIFE, 6-10.
- V. 6. Every Jewish household was
required to have a large quantity of
water on the premises for the con-
stant ablutions which the Law re-
quired, such as the washing of hands
before food, the ceremonial rinsing of
dishes,- etc. (See Mark 7:3-8.) The
presence of these avatet-jars is a
clear indication that Jewish religious
life had come to centre almost entire-
ly round ritual laws and purifications.
It is noteworthy that it is this water
which Jesus now transforms to a
higher and more joyous use.
Vs. 7-10. The water, when drawn
at Jesus command, is found to be
transformed into wine, and better
wine than the company had yet tast-
ed. This surprises the president of
the feast, who does not know what
instructions Jesus had given, and he
cannot refrain from drawing the
bridegroom's attention to the fact. At
other feasts, he says, the best wine
is put down first, but here, on the.
contrary, the best wine has been re-
served for the end.
III. THE GLORY OF CHRIST, 11.
V. 11. Jesus thus revealed his
"glory," that is, the divine self -evi-
dence of his person and of his power,
and his disciples "believed" on him,
that is, they saw the proof of his
Messiahship. The sign in queegion
sealed their,faith in him, proclaiming
as it did the "new creation" of all
things' which the Messiah was to in-
augurate.
Because the incident has undoubt-
edly a symbolical meaning, we might
to draw the following lessons from it.
In Rev. 3:20 we read that Christ
stands at the door of the heart and
knocks, that if any one bears . his
voice and opens the door, Christ may
enter and make life a festival of joy
through his presence. We are, there-
fore, invited to think of Christ as
our guest. What will 'be the effect if
We60reecnJesuseivehhrgmes as our guest,
he brings his own provision with him.
2, Earthly sources - of joy come
quickly to an end, but what...Christ
gives never fails to .satisfy.
,
3. Life without Ohrist offers its
bolt gifts first, that is; at the begin-
ning. Christ reserves his choieest
gifts to the' close, for all life with
him is a growing revelation of lfi'S
sufficiency.
APPLICATION.
1. The Life of the PaPty. In to-
day's steely Jesus appears hi a new
role. He is invited to a wedding. 'His
disciples follow. It is it happy, merry
time of great lestSvity. Jests was
not only among those present, but he
entered so heartily into the mirth and
gladness of his friends that at a, later
ime, when enemies were searching
his record to find something against
him, they try to make capital of his
seciability, and call him "a glutton-
ous man and it wirie-biblier." This
was not tree, but he was sociel and
genial. His presence did not take the
joy out of life. Play is a part of the
program of Jesus, and much piety me
discounted because some good people
have 'never learned when and how to
have good fun.
2. Ptcty 21(ot Enough. Some people
do not play enough, Others pleg too
much, and find sooner or later that
they can net live or grow on play.
There conies an hour when the wine '
fails. Then we seek, not happiness,
but help. It is theen that Jesus is
needed, it is then that he steps for-
ward, into the place of leadership and
authority. It is good fer us, wloen
the earthly wine fails, for it marks
the hour wherein is shown the re-
sources of the divine, "God heying
provided some better tlsing for nt."
Mary- took it for granted, imoteing
Jesus well, that if anybody was in
trouble he would help them out. Nor
was she disappointed though the hells
Came in his own time and way.
3. Obedience. Mary and the ser-
vants obeyed what looked like an ab-
eurd command. "Whatsoever" is a
sweeping word, but a grand motto
for the "bond servants" of Jesus.
Christianity is different from other
faiths in that it centres supremely
around the life of a person. Chris- ,
tianity is Christ, not merely good ex-
ample, oz. wise teaching, but a living
Master, whose followers are his men,
I .•
, and w -nose servants shall serve him.
I 3. How Jesus Adds to Joy. The -giv-
ing of, wine from water is not only
miracle, but parable as well. That
I which we trust to his keeping is never
I lost, but transfigured. Baseball does
not lose, but rather gains in value de
:a ggine, when it is played clean and
hard and fair, with the fine fellows
, of a Sunday School team. The love
I of the violin is not less, but more,
when its sweet melody leads in sacred
(music, for music with a motive that
I is noble has greatly enhanced powers
I of 'pleasure. If you want a motor
trip that will be really and truly a
I joy ride, then take some shut-in
' crippled child out into the sunshine
with you. Selfish pleasure passes the
time, but does not satisfy the heart.
After the ewes a many of
are shorn,
Sheep D
the sheep ticks transfer to the lambs,
which give them better protection
and, perhaps more acceptable diet.
This, it will be readily understood,
is hard on the lambs, but a relief to
their mothers. Neither ewes nor
lambs in well managed flocks are suf-
fering from ticks at this season of
the year because they will have been
dipped and therefore almost if not
entirely rid of these pests.
Sheep dipping, like many other jobs
about the farm, should become a habit,
as it is no less important than many
other jobs that are done with regu-
larity. And it is just as profitable,.
because lambs pestered with ticks
cannot thrive as they should do, and
this results in loss when selling time
arrives.
A dipping vat in which the sheep
are plunged is a great convenience,
more -particularly when a large flock
is kept, but for small flocks of thirty
or forty head or less, the tank can be
dispensed with and the dipping ace
complished without trouble. Even a
wide-mouthed ,barrel can be used for
the Iambs by taking hold of the four
legs in one hand and the head in the
other and plunging the lambs in the
dip. The ewes can be treated while
the wool is short with a sponge. The
Department of Agriculture at Ottawa
issues pamphlets on the importance
and method of dipping sheep, with in-
structions for the preparation of the
various dips that are found on the
market.
Tonic for horses: three tirnes a day
feed a good handful of linseed oilmeal
along with the corn and oats you
may be using. A tonic and appetizer
that can be used consists of one pound
Glauber salts, one-half pound soda,
two ounces powdered gentian and two
ounces powdered nux vomica. Give a
tablespoonful of this on the grain feed
three times a day.—H. H. H.
Most signs fail, but the teeth and
horns are good indicators of, a cow's
age. Ghent the "annual rings" on
the horns and add two. One pair of
eprmanent teeth, upper and lower, in-
dicates eighteen' months of age; two
pairs, twenty-seven months; three
pairs, -thirty-six months; four pairs,
forty-five months. Each pair of per-
manent teeth comes nine months
after the other.
513e Got ellef rora
filEART TRIC3UBLE
By lising
• 111111 LBU
HEART AND NE, YE PILLS
Mrs. geo. h. B0i7111a.11, Moesisburg,
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K't3TrywO PyolUars ago 2 became very pooily
leith my heart: and nerves and when -
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Icould not walk up ateire without
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conurtenced taking afilburnas Heart
attnagrNoaeti•voinlisii)11,19s,veannicItia annodtirac4epr Itfoecyll
heartily 3:ocean:amid them to all those
li,vhieloliaer:stt.r?nblad tvitil any a'ffe21
cti°
Milburrt 's 21 & N, Pills aro ins solo
at b3he
tll
ac1;iTigasul general stores; put u
only
T. Itillnan Co., Li -mite
Toronto, Ont,