The Clinton News Record, 1935-08-08, Page 6• 'AG,E 6
THE
N 'NEWS -RECORD
NEWS
AND
fa��•1":
Timely Information for the
Farmer
Busy
(
Furnished by the Department of Agriculture )
Weekly Crop Report
An average crop of fill wheat is
indicated and cutting has progressed
irapidly. The 'hay crop is a heavy one,
but the quality is uneven owing to wet
weather which has made curing dif-
ficult. Corn and roots continue to
make satisfactory progress. R'aspber-
7, tries and small fruits • are abundant.
Late varieties of apples are ,below
coverage. Peaches are doing well and
give promise of a large crop. Har-
vesting of the tobacco crop has
started and prospects are excellent.
Pasturage continues in good condi-
tion.
Producing New Queen Bees
A teethed, of producing new queen
bees is 'to place a full sheet of foun-
dation, or a new comb, in the centre
of the breodnest of a desirable queen
and to watch this comb daily. As
(soon as eggs are found in it brush
the bees from the comb and place
them in a colony that was made
tlueenless and broodlless an hour pre-
viously. Eleven or twelve days later
tripe queen cells will be found on this
comb This method ensures that lar-
vae of the right age are used and
that the resultant queens are from
goad stock.
Parasites of Poultry
Lice and mites are often the cause
of poor egg production during hot
weather. Body lice can be controlled
by the use of 'blue ointment applied
beneath the wings and around the
vent. Mites feeding off the birds at
night and living in cracks and ere -
vices during the day, have to be
treated differently. ,Ordinary coal -
oil will kill the unites, but as it ev-
aporates guickly the effects are not
Seating. .An excellent "paint" to ap-
ply to the roosts and nest boxes is
composed of one part crude carbolic
or, possibly better still, nicotine sul-
phate, to three or four parts of coal-
oir ora mixture of coal -oil and crank
case oil.
Cheese Marketing Plan
'After protracted study and con-
siderable amendment the scheme for
regulation of the marketing of cheese
in Ontario has finally /been approved
by the Dominion Marketing Board.
Under the Natural Products Market-
ing Act the Ontario Cheese Patrons'
Marketing Board, with headquarters
at Belleville, will eonstitute the local
board for the purpose of carrying out
marketing regulations.
With a personnel of five the pro-
visional members of the board are
named as: R. N. 'Mayberry, Ingersoll;
E. J. pyear, Stirling; George Gar-
diner, Seeley's Bay; A. W. 'McIntyre,
Pinch and F. Bertrand, Hammond.
S. L. Joss will act as ,secretary.
Shrub Pruning
(By John F. Clark)
'When climbing roses have finished
blooming old canes may be cut oft,
throwing strength to new shoots that
will flower next year.
All shrubs that have bloomed may
now ;he pruned. Gut out old wood,
thinning shrubs in a uniform) man-
ner to keep good shape. Permit new
growth for next year flowers.
Evergreens may now. be shaped
for the season. Give mulch and Ieave
same for rest of summer.
Cultivate Perennials
(By John F. Clark)
Thorough cultivation is advised for
all perennials. Give gladiolus and
dahlias plenty of water in dry spells.
stop cultivation of dahlias when buds
appear and give a good mulch with
occasional applications of liquid. man-
ure for large bloom.
Home Curing of Pork
In the home curing of pork either
the 'dry salt' or the 'brine' method
may be employed, but whichever pro-
cess is adopted -common salt is the
curing agent. Such other ingredients
as sugar, salt-petre, and baking soda
are also used As a rule, the old-
fashioned brown sugar is preferred
to the white granulated kind as it is
believed to give a sightly better
flavour to the meat, A small quan-
tity of saltpetre has a preservative
effect and gives a reddish co/our to
the meat. Baking soda is used prin-
cipally with the brine cure,
Perk for curing should be cut up
into convenient .sizes, and it is im-
portant, on the one hand, that all
animal heat has peen cooled out of
the meat, and, on the other hand, that
the meat is not frozen when the cur-
ing is commenced. A, cool. well -ven-
tilated cellar is 'a desirable place for
both brine and dry curing. The cur-
ing is more easily controlled, in cold,
or at Ieast cool, weather, so that thick
pieces may not have a chance to spoil
before the salt has penetrated.
Cheese Board Orders
Order No. 1
No person or partnership or cor-
poration shall buy cheese in the Pro-
vinee .of Ontario in average lots of
more than five cheese a month with-
out first taldng out a license prior
to August 1, 1985; and all such pus•
chasers of cheese shall be subject' to
Orders and Determinations issued by
the Local Board. Applications for
licneses may be secured from the
secretary of the Ontario Cheese Pat-
rons' Merketine Board at Belleville.
The license fee shall be the sum of
$1.00 and such license shall be issued
subject to satisfactory evidence being
1t`
esseseese
1��
etse
G/
WHEN accident or illness
strikes, it is then you realize
the full value of your tele-
phone. It puts you in instant
touch with the doctor. While
you wait for him, you call the
drug store for first aid sup-
plies. Your telephone stands
guard, day and night, for
just such emergencies. Between
times it smoothes your path in
a thousand ways and makes life
fuller and happier.
N
r )
4
wdoes fur telepho
or you . � ne
neighbours , i I: df 0ocndsilh
•
ho leslotoeosierrPPin® a
[ells the •
Illness. er oc cfor in sudden
occid•nf
Enables
0Cia1 atraire and rm�efe
•
b
le 43. oun. t h.IP whin fire
•
facts when business
facto when you're fem. n.
•d to sfoX hone,
•
skainhan
ohr. essonfial
break dawn vices
I
es
"THECz a OF YOUR TELEPHONE
IS JUST WHAT YOU MAKE IT"
THURS., AUG. 8,.:1935;
produced from time to time to the
Board as to the financial responsibil-
ity of the buyer or the Beard may re-
quire the production and, filing of a
guarantee or a bond as to the finan-
cial responsibility of the buyer, and
in default oil same, may refuse to is-
sue a license or cancel any license
which has been, issued. Such license
shall be valid only anti/ Murch "31,
1936, unless renewed by the Board.
Order No. 2
All licensed cheese buyers' shall.
pay to the Ontario Cheese Patrons'
Marketing Board a toll on the mar-
keting of the regulated product
(cheese) at the rate of 5e per hun-
dred pounds on all cheese purchased
en or after August 1, 1935. The said
toll is to the remitted monthly and as
directed to the secretary of the On-
tario Cheese Patrons' Marketing
Board, Belleville. together with a
certified statement ofall cheese pur-
chased from thedate of the last re-
turn up to the date when the said re-
turn is made, together with the reg-
istered
egistered number of the factory from
which the regulated product (cheese)
was purchased.
Order No. 3
The local board hereby designates
the Ontario Cheese Patrons' Market -
Mg Co -Operative Limited as the mar-
keting agency through which all ex-
port shipments and domestic sales of
a regulated product for experimental
purposes shall be marketed and to
conduct a spool for the equalization
of returns received from the sale of
the regulated product in connection
with any experimental sales made
with the consent of the owners and
agreed upon by the Ontario Cheese
Patrons' Marketing Co -Operative
Limited.
The secretary of each cheese fee.
tory in Ontario shall forward to the
secretary of the Ontario Cheese Pat-
rons' Marketing Board, 266 Front St.,
Belleville, the names and addresses
of all persons who have been patrons
of the cheese factory during the cur-
rent season. Also a monthly state-
ment of sales of cheese. This infor-
mation to be forwarded in the man-
ner directed by the Secretary of the
Ontario Cheese Pathons' Marketing
Board,
Culling the Farm Stock
(Experimental Farms Note )
The essential factor in poultry
+crock culling is the removal of the un-
profitable bird. It becomes necessary
to establish some standard before
culling is undertaken. If trap -nest-
ing, or some firs of progeny test-
ing. is followed as a general prac-
tice, culling standards, from an egg
production standpoint at least. are
partially salved.
„If it is desired to establish a mini-
mum of 200 eggs during the pullet
year as a standard for selection of
breeding stock, it is necessary only to,
refer to the trap nest records to de-
termine which birds should or should
not be kept. It is understood, et
course, that the essentials of breed
characteristics and type will receive
consideration. If progeny testing• in
any form is followed, it is possible to
go much further in selecting a flock
for high production. Trap -nest re-
cords alone have their limitations in
that a high -producing individual see
edted by this method may come from
a rather poor sister-proup. Progeny
testing admits' testing the entire pul-
let -sister group, and if •selection is
made on a family -group basis rath-
er than :on an individual -record bas-
is, taking into consideration not only
type but also production, egg and
body weight and low mortality while
in laying quarters, it will be found
that great improvement in produc-
tion and vigour will result.
Lacking actual records as a guide,
culling becomes a matter of selecting
to a type assumed to :meet satisfac-
torily the requirements for which
selection is made. It is the only
method possible where culling of
publets is attempted.
,Choose birds which conform to
breed characteristide, and seleit quick
active, vigorous birds that are a1
ways busy and seem to have plenty
of work to do. Pullets should be well
developed, with deep keel and wide
back, ensuring plenty of body cepa-
city. A bright, prominent eye gen-
erally indicates an alert, active bird,
and is a desirable characteristic. A
clean-cut head, with smooth, wax)
comb, will indicate qua,Iity througout
the bird, and should be sought. If
egg size is a factor, there is evidence
to the effect that, within the breed,.
the larger bird wilt lay the heavier
egg. Discard all shallowibodied
coarse -headed er crow -headed indi-
viduals found ho the flock, and unless
they are to be kept for special pur-
poses, such as for the breeding pen,
it is questionable whether it is pro-
fitable to retain any birds after the
completion of their pullet year.
READ ALL THE ADS. IN
THE NEWS -RECORD
—4T WILL PAT YOUI--
Green Ducks are Money Makers
(Eicperimenta1 Farms Note)
Growing green ducks is a sideline
of the farm which returns handsome
profits for the money invested. Ex-
perimental work at the Central Ex-
perimental Farm, Ottawa, shows
that ducklings of the Pekin breed av-
eraged six pounds each in ten weeks,
and were reared to that stage on an
average of three and one-half pounds
of feed to one pound of duckling.
Green ducklings find a ready sale at
prices ranging from/ 20 cents a pound
upward, and net a handsome profit
for the grower, Duckling's of the
Pekin breed made at least one-half a
pound heavier gains than those of
other (breeds,
The Pekin is the most desirable
breed when ducklings are wanted to
mature early as green ducks, They
are good feeders and rapid growers,
and respond to special methods of
feeding.
Frequent feeding promotes rapid
growth. Young ducklings should be
fed six times daily from the start
until they are about 18 to 20 days
old, and five times daily during the
remainder of the growing and fat-
tening period until they are ready
for market.
The feed used for growing duck-
nngs at the Experimental Farm, Ot-
tawa, is equal parts of bran, shorts
and cornmeal with about ten per
cent beefineal added. A little char-
coal (about one per cent- is also re-
commended. This .mash should be
moistened with water, but not made
sticky or sloppy. Add only sufficient
water to make the sneal stick to-
gether. Sprinkle coarse sand over
the mash before feeding. The sand
serves as grit and aids in the process
of digestion. Feed only what the
ducklings will eat up clean at each
feeding.
The feeding of green feed after
the fourth or fifth day will heap to
to reduce the cost of feed and as-
sist in keeping the ducklings healthy
during the forcing period. Freshly
cut clover or alfalfa which has been
TO FARMERS
chopped up fine makes excellent green
feed. Mix only a small amount of
this finely chopped green feed with
the gnash at first and gradually in-
crease the amount until about one
week later the green feed will make
up twenty per cent of the mash.
When the .ducklings are about 'six
week's old the green feed should be
gradually eliminated and at the coni.
mencemsnt of the seventh week the
mash should be changed to onepos-
sessing more fattening properties.
The fattening mash used at Ottawa
is 50 pounds cornmeal, 35 pounds
shorts, and 15 pounds beefineal, with
a sprinkling of coarse sand.
By the time the ducklings are ten
weeks old they should be in excellent.
flesh, and have developed their first
coat of body feathers. This is the
right time to market them, If they
are kept longer they will change
their feathers, and the rate of growth
will decrease, thus increasing cost
and reducing profit.
The Christmas Turkey
In view of the fact that the summer
and early autumn months' is the time
when plans for the raising and fat-
tening of turkeys for the Christmas
market have to be made, the issue of
the new series bulletin on The 'Care
and Management of Turkeys, ,puli-
lished by the Dominion Department
of Agriculture, Ottawa, comes at an
opportune moment. Turkey breed-
ing has developed to a considesable
extent in Canada during the past few
years. and success has been attained
where adequate care has been be-
stowed on the birds. As in other in-
dustries. attention to detail is ne-
cessary to success. The selection of
healthy, welledeveloped breeders, the
management of the breeding stock.
the proper feeding and housing of
the turkeys, the provision of free
range for growing birds, and requis-
ite sanitation ,are well-recognized es-
sentievl's. In order to keep the tur-
key folk free from disease, the
greatest care should be exercised in
the feeding df the adult .birds' which
should never be fed from the bare
ground. but front scrupulously clean
dishes or troughs, and too much, cau-
tion cannot be observed in never al-
lowing chickens to feed with the tur-
key flock during the seasons of the
year when the chickens are frequent-
ing the, yard. With regard to 'hots,
ing, of which full detains' are given
in the .bulletin, breeding turkeys
should not be confined tohouses dur-
ing the winter months but allolwed to
roam) at will during the day. Little
shelter is required for them. In any
case turkeys should never be kept
in a draughty place and never be
housed with chickens.'
Tomato "Spotted Wilt"
Spotted Wilt of tomatoes, a disease
of the streak type but with symp-
toms quite distinct from streak, is
presently confined in 'Canada to On-
tario and Saskatchewan and is un-
der the observation of the botanical
and plant pathological authorities of
the Dominion Department of Agri-
culture." Scientific agriculture,
in its ,February issue calls
attention to the presence of the dis-
ease in order that plant pathologists
and growers alike may be on the
lookout for it. In Australia and the
British Isles where it has been un-
der investigation for several years.
Spotted Wilt is considered to be a
very serious disease. It is also found
in Oregon, Wisconsin, and California,
and its first symptom is a. bronzing
of the leaf surface with or without
"rings" and various patterns made
up of "concentric lines,' Just how
spotted wilt will behave in Canada
has yet to be ascertained. The cli-
mate in Canada is so varied and dis-
similar to that of either Australia
or the British Isles that the question
of possible importance in the Dom-
inion•; cannot be answered at th s
time, However as there is every pose
sibility that the disease may be ser
taus if it becomes widely spread in
Canada, every effort should. '. be made
ascertain its present distribution.
The disease can be spread artificially •
by juice transfer so that spread may
take place in the greenhouse during -
pruning and stopping operations.,
Suspected plants should be sent tq
the nearest plant pathological labs
oratory. if the Dominion Department•
of Agriculture.
* • 4 :f:. A: * :k,
READ' THEM
Many absent readers say
they read the advertiesments
in The News -Record, to keep
in touch with business life in
Clinton. Those who reside
here miss a lot if they do not
read these ads., as they can of.,
ten save money, save themsel-
ves inconvenience and put
themselves in the way of ob-
taining unexpected' good for-
tune by attention to such read-
ing.
� 1
Read the advertisements of
the merchants.
Read the professional cards
of professional men.
Read the little transient ad-
vertisements. They are as in-
teresting as the news columns
and often contain very special
announcements.
To the few who do not read
the ads., we say — READ
THEM FROM NOW ON.
m.,
•
c-
•
a-
a,
a'-
•
a-
•
•-
*
i
a
* -* * ffi * * * * * a sk * �K-
AND HARD TO PACIFY
"Which do you consider the most
warlike nation, doctor?"
"Oh, vaccination. It's nearly al
ways in arms."
ocediltalsbeolPsolcalogrellossiVtieaseseesse
Customers Have
To Be Bought
�tllillJ�V;�
Worth -while things cost money.
This means that retailers must part
• with money in order to get customs
era Customers require to be bought
Suet as one's merchandise has to be
bought.
Customers are not likely to be ob-
tained apart from seeking them.
They must be pursued, and they
must be asked to do business with
the retailer who wants their custb'm.
You would think that all this is as
plain as is the nose on one's face.
But stop! ;Answer this question:
What have you, a retailer, done in
the past month—to go no farther
back --its seek and get new custom-
ers? How many non -customers of
your store have received invitations
from you to de business with you?
Haw many persons have received
communlcations from you, request-
ing their custom? How many per-
sons have you informed, in their
homes, about your business, your
merchandise, your policies? How
much money have you spent this
past mnoth on the purchase of cus-
tomers ?
Just waiting for customers is the
acme of folly.. Just relying on the
conviction that the public ought se
do business with you is folly. Just
soothing yourself with the reflec-
tions that you are honest, that yotr
give the public a square deal, that
your store has a good location. that
you price merchandise fairly—these
are passive things.
It is action which counts in get-
ting the things which we want, Are
infant cries. This is its way of
making its mother or nurse know•
that it wants something. Is it fair
to a business to be doing nothing in
a planned way to get new customers
for it?
Advertising by all businesses will
make and keep our town a good
shopping centre.
The Clinton News Record
$150 a year. Worth More
:A.ND IT`S A GOOD 'ADVERTISING MEDIUM