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The Clinton New Era, 1915-02-25, Page 6PAGE SIX. I ' THBI CLINTON NEW ERA'. Thursday, February 25th, 1915. ii ►00100N000OONNONN+ + t++++++++++++444t++++++t+++N++++++N4++++++++NO6NNOONOONO•ONO•O•OH A HALF PAGE FOR TLHJ FARMERS ,,,p,, r<►iAOA/ iiAA�AAtAAAANOAIA0�►0AA0AAAlAAA�'AOOAANAAAAANANNNAt4AA}N�4 44.444444.4.44.44+4-.1. +.14+44.14441.84.424************410.44+44++4-441.N94AAON++tf441.444 At1O44ONO0AO2000. 4i00Nt�0�0 Good spirits can only be enjoyed by those whose digestive organs work naturally and regularly. ,The best corrective and preventive yet discovered for irregu- laror faultyaction of stomach, liveror bowels, is known the world over to be BEECHAIVIIS PILLS Sold averywhore, In boxes. 28 cant. PREPARING CREAM FOR MAKING BUTTER There are two systems of preparing cream for buttermaking. The first is to churn sweet cream and the ser and sour or ripened cream. There are many advantages of the latter over the former, the most important being that first, it churns quicker and more e}sily. Second, it produces the finest flavor and aroma obtainable, and also these characters are'uniform. By this is meant that different churnings, all equally ripe, will produce a more uni- form good butter than they would have done if they had been sweet cream, because the variation is less in ripened cream. Third, there is much less loss of fat in the buttermilk. Butter made from ripened cream keeps better on the average than sweet cream butter. In well ripened cream there is practically a pure culture of lactic bacteria, and it is found, where so many of this species are present. that they prevent the growth of those bacteria whicb produce the bad flavors and aromas. The temperature influences the ripen- ing, for different orgauisms have dif- ferent optimum (best) temperatures. So, unless the cream is set at the optimum temperature of the lactic bac- teria, other organisms which are harm - DAIRY POINTERS. If milli is at too lowa tem- perature at the process of septi - rating there is sure td, be a loss of cream, and cream is too valu- able to waste. Silage is the very best winter pasture for the dairy herd. It produces more nearly than any- thing else summer conditions In the winter stable. This is the time to pick up good heifer, calves to re -enforce the dairy. Never buy a calf * from a grade sire. When the cream breaks and the ttto form cold coaterbushoulderbegins be used carefully .7 to assist in the separation. A churn that is not perfectly clean will taint and spoil the e. butter. The Holstein cow as we see her today is the result of centuries of earnest thought and careful devel- opment on the part of those who have been breeding her, writes A. A. Hartshorn in Kimball's Dairy Farmer. She has become such a great producer that those who are now breeding Holsteins have a dif- ficult task to perform 1f they ex- pect to continue this Improvement. If they do not breed wisely our breed will become less rather than more valuable as dairy animals. The illustration shows the udder of a Holstein that produced 1,164.31 pounds of butter fat in a year. HAD A DAD COLD WiTH PROLONGED COUGHING. TRIED NEARLY EVERYTHING FINALLY DR. WOOD'S NORWAY PINE SYRUP CURED HIM. Mr. Wallace 11. Grange, Vancouver, B.C., writes: "During a cold spell here about the middle of last October (1913), I caught a cold which got worse despite all treatments I could obtain, until about November 22nd, a friend said, ' Why not try Dr. Wood's Norway Pine Syrup?' Really, I had no faith in it at the time as I had tried nearly every other remedy I had heard of, to no avail, but I thought I would give this last remedy a trial. I purchased a 50 cent bottle, and in three days I was feeling a different man. My cold was so hard, and the coughing so prolonged, that vomiting occurred after a hard spell of coughing. I carried the bottle in my pocket, and every time I was seized with a coughing spell .I would take a small dose: I can most heartily recommend Dr. Wood's Norway Pine Syrup to anyone with a severe cold, as its powers are most marvelous, and 1 never intend being without it at all times." When you ask for "Dr. Wood's" see that you get what you ask for. It is put up in d yellow wrapper; three pine trees the trade mark; the price, 25e and 50; manufactured only by The T. Milburn Co., Limited, Toronto, Ont. ful will develop. It has been found that below 60 degrees ripening is slow and the butter produced is rather bad Savored and churns with difficulty. The best temperature Is about 75 de- grees. There are three methods of ripening cream—namely, first, allowing to stand until soar; second, adding homemade starter; third, by using a pure culture starter. It is found that excellent butter 9a made by allowing the cream to sour itself; but, like sweet cream, it does not give uniform results. The second method is often practiced. Some clean. good buttermilk or sour milk is taken and strained through a muslin cloth into the cream. The quantity depends on the amount of cream to be ripened and the length of the ripening period, but the flavor is often impaired be-' cause of the number of putrefactive bacteria present, and the butter does not keep so well. The third system' produces by far the most uniform but- ter. The cream is first pasteurised be. tween 165 and 170 degrees and then cooled to about 70 degrees, and then the starter is added at the rate of about 2Ses to 5 per cent of the cream, but it is better to use less starter and give a longer ripening period: Al- though this method is cousidered best, excellent butter has been made by al- lowing the cream to sour itself, and the only advantage that can be seen is that it produces a more uniform quality at each churning. Improvement of Dairy Cows. It is poor policy to try to improve upon any breed of dairy cattle by crossing enc breed upon another. This has been done in some cases, but it never gets one anywhere. There may be exceptional instances where indivld- uals have proved good. but for each of these there will be hundreds that will he worthless. DAIRY arra CREAMERY ARE OV&t° (R EG�4$TERE,n) Y�Q USING THEM product of his eight heifers. ' The man who is in the business to make money —and who is in it for any other rea- son?—cannot ignore this phase of the business. Usually when a man finds out that his cows are not what he wants he is In such a hurry to sell them and buy good ones that heswill sell them for what be can get and pay almost any price for what he wants to buy. That is a mistake. Unless his cows are actually robbers he bad better keep them and mate them to good sires. Then by raising the heifers from the best cows, testing and weigh- ing the milk from all the cows often enough to know what each one is do- ing, he can gradually build up Ws herd: This takes time, but it is surprising what ten years—or even live --of this kind of breeding will do. Of course there are often opportunities to buy a few good cows, but it is usually the poor cows that are offered for sale. Remember, a dairyman seldom offers to sell a good, tested cow. Unless he is going out of business he will sell only his poorer cows. It behooves every dairyman to get the use of a good sire and then raise the good heif- ers—those from the best cows. VALUE OF A GOOD BULL. Prepotent Dairy Sire of Pure Breeding Pays For Himself. The question is often asked, "What is a good sire worth?" Let us figure a little, writes H. 15. Erdmaine in Kimball's Dairy Farmer. Suppose a man has ten cows, producing on an average 200 pounds of butter fat per year. From these ten cows he should raise at least four heifer calves eacb year, or eight heifer calves during the two years a dairy bull is usually kept. When a good sire is mated to such cowsthe resulting heifers will often produce 75 to 150 pounds more butter fat each year than did their dams. But suppose each of these eight heifers produces only thirty pounds more than the dams. Then during six years, the average milking life of a cow, eacb heifer would produce 180 pounds more but-. The ability of the grade Guernsey to produce butter fat at a profit has been .demonstrated many times, but a test at the national dairy show, 1813, which was carried on for the purpose of showing the advantage of keeping records, also demon- strated the economy of the Guern- sey cow In the production of but- ter tat. In this test a grade. Guern- sey cow for nine consecutive days produced butter fat worth 33.9 cents per pound at a -food cost of 11.11 cents per pound. Bad Flavors In Milk. Where a cow has been a long time in milk and is near the end of her lacta- tion period this may cause undesirable Savors, especially wben she is fed en- tirely on dry foods. The feeding of clean, wholesome foods, with roots to supply succulence, will often overcome the trouble, but if a cow be close to the end of her lactation period it is well to let her go dry. A cow's milk is not normal in either flavor or composition just before or after freshening. It should not be used after she freshens until it reaches a normal condition, which usually means five days, and where it is impossible to dry a cow be- fore she freshens her milk should not be used as human food during at least the last fifteen days before she comes In.—Northwestern Agriculturist. ter Int then would have been produced had the sire been no better than the liana. One bundred and eighty pounds of fat at 25 cents are worth 545. Multi- ply this by 8 and you have $360, or the amount that the extra quality of the sire has added' to the value of the Making Butter on the Farm. The farm buttermaker should be careful not to overwork butter. It 1s desirable that butter have a firm, waxy body, and this cannot be obtain- ed by working more than necessary to remove the buttermilk. Butter pos- sessed of a firm and waxy body has a keeping quality superior to that which Is worked until it is salvy and there is Uttle or no grain. The butter paddle is probably the poorest implement de- vised for the working of batter, par- ticularly so if the paddle is used with a slappy effect. In working with the paddle or other implement a cutting and squeezing motion should be em- ployed.—Kansas Farmer. A Light Folding Crate. Light wooden crates of the folding type are being widely used by growers of onions, potatoes, corn for the city markets and other vegetables and truck of this sort. They fold up when not in use and take up but little space when they are not filled They are rather strongly made and will stand a great deal of suchhard usage as comes from express and truck handling. They can be used over and over again and are meeting with much favor among the growers who make many shipments weekly. The expense of furnishing packers and crates fs met in this way by the grower who is willing to make a con- siderable first of the season outlay for packing crates. These crates are easily stowed away during the winter season. CAS ■ O R`1A For Infants and Children In Use For Over 30 Years Always bears the Signature of Brewers' Grains For Milk Cows. Brewers' grains, wet or dry, are good feed for dairy cows, says Hoard's Dairy- man. They are comparatively rich in protein, and so far as protein is con- cerned brewers' grains are not needed when alfalfa is used, but very often brewers' grains furnish nutrients cheap- er than other reeds and can be fed to 'advantage even with hay rich in pro• tela Tonto t --or Poultry. A good tonic for poultry at this time of the year is to dissolve an ounce of permanganate of potash In a quart of water. Each day put enough of ibis mtcrure In the drinking water to lor It. Ca GREEN FEEDS FOR FOWLS. Should Bo Supplied In Abundance Throughout the Year. Beginning in the early fall, when the pullets are put in the laying house they are given green corn fodder cut fine in a fodder cutter. Stalks, leaves and ears are cut together in pieces averag- ing about one-lialf inch in length. The birds eat this chopped corn fodder greedily. It Is one of the best green foods for poultry that we have as yet 'been able to find; writes Professor Raymond Pearl in a recent Maine ex- periment station bulletin. Its useful- ness is' limited only by the season within which it is possible to get it. The feeding of corn fodder is contin- ued until the frost kilts the plants. When the corn can no longer be used cabbage is fed. The supply of this usually lasts through December. In the event of the supply of cabbage failing before it is desirable to start the oats sprouter the interval is filled out by the use of mangolds. From about Tan. 15 to May 15 green sprouted oats form the source of green food, From about May 15 until the corn has grown enough to cut fresh clover troll the range is used. During the summer the growing chicks on the range are given Dwarf Essex rape and cut green corn fodder to supplement the grass of the range, which rather rapidly dries out .and becomes worth- less as n source of green food under Jnr conditions. The very young chicks In the brooders are given the tops only if green sprouted oath chopped up fine. 1-424 Weaning the Pigs. The pigs should be weaned at ten to twelve weeks of age and should then weigh about thirty pounds. They. should have learned to eat a Uttle grain by going to the sow's trough. Then begin to feed them. Give them every day grain equal to 2 per cent of their weight. A pig weighing thirty pounds should have 0.6 pound of grain, ten pigs of this weight six pounds, etc.. Divide this into two feeds, morning and evening. This amount of grain will make them grow nicely on good pasture. As they grow increase the 'amount of grain. Keep the Hoppers Filled. In winter time, when the towls are all penned up, they have no chance to `pick up grit, stones or any other mate- rial that may be necessary for their well being; hence it becomes the duty of the poultryman to provide all these necessities for them. The hoppers should be filled with grit, choarcoal, oyster shells and bran and, of course, plenty of clean water. These things should be kept before the bens at all times. They can get them as they wish, and they know more about how much of each ingredient they need than you do. If you will givethe hen a chance she will balance per own ra- tion and get what she needs, but it she is deprived of these things she soon becomes sick and of no account. Keep Hens at Work. It takes a healthy, web fed flock to produce eggs, Fowls must not be al- lowed to become too fat, as but few eggs will be laid by hens in such con- dition. To prevent their getting ,over - fat it is best to make them work for most of their feed by scratching in the litter, of which there should be about four inches on the floor, This litter can be of straw, leaves or chaff and *Would always be kept dry. New Columbia Records For February On Sale Today 85c —UP— No Records offer the same value—noire wear so long as the famous Columbia Double Disc Records. They are the best Records on the market to -day. 85c —UP— The name Columbia stands today for the best records on the market. And that in every. detail. In a (lolumbie Record you have the best record it is possible to get at any price. You have the finest recording, years ahead of any other. You have many of the biggest and best artists and bands, most of them exclusive. ' And in Columbia you have a record' which will unfailingly WEAR SWUM AS LONG as any other make—no matter what you pay. It is those combined points of superiority that have made Columbia supreme' oday—the best records end the biggest value (only 85 cents), No other reeordsditre make such specific claims, because no other records can prove them. If you are not acquainted with Columbia Records get the demonstration double disc for 30 cents (15 cents extra for postage). February Records on Sale Today AH Double Disc Records—a Selection on each side Sister Susie's Sewing Shirts for Soldiers $1.00 by the originator, Al Tolson Tip Top Tipperary Mary .86 When you Wore a Tulip, .85 The Bail 800111 (Funnier than "Cohen on the Phone") .85 When You're a Long, Long Way trout flonle.86 Arrival of British Troops in France .85 This is a splendid Record, be sure and hear it. New Dance Records including latest Fox Trots, One Steps, Tangos, Maxixes, Etc. Columbia Records—blade ii1 Canada—Fit any Standard Machine, You can get, Columbia Gralonolas and Records item W. WALKER ., CLINTON The Newtra Job Department If it is AnyKind of Job Printing We can do it At Home Cards Bills of Fare Ball Programs Bill Heads Blotters Booklets' By -Laws Cheques Counter Check Books Deeds ' Envelopes Legal Forms Letter Heads Lodge Constitutions Meal Tickets Memo Heads! Milk Tickets Note Circulars Note Heads Notes Pamphlets Fosters Prize Lists Receipts; Statements Society Stationery Stock Certificates Shipping Tags Wedding Invitations Etc., Etc., Etc. Everything from a Calling Card to a Newspapers ARTISTIC JOB PRINT1NG,., OUR SPECIALTY Phone 30 and a Representative wi61 call on you and sub= mit Prices and Sa :pies ',A �.'a�l �i ai E,!`�� 3�U n• ,.F. 1�,, .. �4 n -H,.