The Seaforth News, 1919-09-18, Page 3es." nese
13y Agronomist,
This Department Is for the use of our fai'm.readers who want the advice
of en, expert on any-queetlon regarding soli, seed, crops, etc. if your question
Sof sufficienteneral Interest, It will be answered through this cafumn•hte'
stamped and addressed envelope Is enclosed with your .tetter, a oornP
""Ower will be mailed to you. Address Agronomist, care of Wilson Publishing
Co., Ltd„ 73 Adelaide St. W. 'Toronto.
Time to Siwe Seed»(torn. . farm, or in the neighborhood, it can
Those who can should go into the be used to run the silage cutter.
fields and select seed -corn as 'soon as Topics in SeAston.
the 'coin is fully matured and the Sq.
,1k,0911-
ar•e well dented.p,This gives The strawberry beds still needs
a'chence to select IIlle early maturing cultivating. Keep busyuntil the
ears from stalks showing vigor and ground freezes. Light frosts do not
growth Good average representative
ears of the variety,'shbwieg:uniformly
well filled butts and tips, should be
chosen. 'fare high up on the stalk
should not be-seletted, because they
take longer to "nature.
Select at least 14)0 ears for every
acre to be planted he'd year and the
year following. This will give a
count.
Dig potatoes on a dry day.
As soon as the kernels have fairly
hardened it will do to cur corn for
grain and fodder.
To controlwhite-grubs, plow the
infested. soil deeply before October 1,
and while plowing turn the poultry
'or hogs into the :field to destroy the
thence for reselectergt.the best in the .grubs,•
'string. There should be two good Lay aside 'the .apples 'that. fall 'off
stalks in the hill freers which a seed ;when you are picking, and do not put
ear is taken. "them in with the••first-grade £rdb . The
Select ears nearly aselarge at'the;slit;htest bruise • will shore the
tip as at the butt, with "treight rows keeliing quaiitiea.:
of uniform koreels and with not more Try -entrusting certain brave es of
than sixteen or eighteen .rows ee the farm money -handling to the young
'kernels to the ear.
c �. folks• Say, one bas the marks 'ng • of
e te:
Select`+eters with kernels thatalill all the 'eggs, another buying the; grain
the space on the cob and are about feed for the stack, and still, a iother
half again •as broad at the tip as of the buying of groceries for the house-'
.the cap. Fars which ng down should hold. There is no better way ,rof de -
bo ehineen because they shed water, veloping good business qualities.
Theeshank should be of medium lengthAs soon as our beans are'. fairly
ripe we pull them, stack themaround
stakes driven into the ground, leave
them till dry, then pound themout in
a big barrel or tub. If there -are not
enough to pay for getting' out the
fanning -mill, they can be cleaned well
by -pouring them from one dishto
another' when a strong wind id slow-
ing.
bon air is always'necessary to dry When one-quarter of the kernels of
corn quickly arid' well.' This eIsa bet.baalawheat -are <faf±Iy well -hardened,
had by hanging' bite ears with twine get out theliarvesting tools. The rest
or by the husks, or by 'placIny, the 'will—ripen, and the crop will thus be
out of the way of frost.
Keep is the hustles --,those that aro
on lenge .oerlyanrl,go to roost with
lull crops,
The. ` 11,igh-egg-yield ; hens usually
molt' late. • ' -
When weeding out flocks a good
place to begin is with the hens that
are not thrifty and active. 010 hens
oftenntate ;better working members of
the feathered family than those that
are physically weak all -the time,
Oats are good feed at any time.
They have a line value, but cannot be
`fed exclusively. Another good grain
is barley. At first the hens may not
,take kindly to‘ barley, but they 'soon
learn to like it, and it makes eggs and
flesh rapidly.
Keep 4111 hens go- long as ,they are
profitable: This calls for close at-
teption and the study of each indi-
vidual hen, but it le work that pays.
The man who turns off every hen that
Peaches tele'age°bf two years is pretty
;sore lta'•isgcfrfice isomer of his best
layers. ,1e,"` r, '
• Ta ,seculle best price4",.stock shipped
to market shool.dbe, well fattened so
that the breast bone does not stiejc;
out like the keel of a boat; the skin
should be yellow; the earcass weal
dressed, cleanly. picked, .. and lig
.roughed. up :er tern, free of pin -feath-
ers, and the legs and feet clean.
Lice are easily gotten ridryof. Three
years ago I purchased a five gallon'
can of heavy auto oil and mixed it
thin enough so that I "could spread it -
like paint, and gave the roosts a good
coating. I repeated :the operation
every spring and fall, and am now
unable to fund a louse or the signs of;
any.
,The egg -eating habit can be, cured.
My method is to break small holes in
ift1r1 Iliamoter, ' . , ;
Get the ears (1015(1 out as soon as
possible after husking. 'lard frosts`
kill the'"germs in corn that contains n
lot of moisture. The cars should be
taken inside as soon as husked and
'kept, away feenn any rail" and frost
until drier1fbut should net he dried
•quickly close to a stove. Free circula-
•ears on specially made seed -corn
racks.
'Krell -Packed Silage„ Keeps Best.
1b nvesting Soybeans.
Where sown merely for hay, soy-
Distrih5,ting silage in the silo is , beans should .be cut after the pods
frequently neglected. 'Unless the are formed and have grown consider.
blower has a dietriibutor ettachigent ably, lint ,before they have matured.
there is a tendency for the cut corn If the plants pre left until the pods
to fall in one piece in the' silo;: the are mature the leaves •will shed badly,
finer and liglyterportions of the stalks and the stems will become too hard
are frequently blown; to the outside, end weedy for the 'best quality -of hay.
and the heavier parts, ears and butts An ordinary mowing machine with
;of stalks,eare deposited in the centre, a side.tleliyery • attachment or self-
thus, causing, an uneven distribution rake reaper, or any ordinary mowing -
of grain and stalk and a consequent machine' without' 'any attachments, can
uneven quality of silage.'' Uneven dis- be used. Cure the vines in the swath
tribution is frequently the cause of and windrow AS much as 'possible,
soft places and air pockets, which'! finishing upin the cock. eGreat care
later result in spoiled silage. When) should be used so that the" vines will
the eighter portions are blown to the be exposed to direet sunlight as little
outside they d not, pack well and the as possible after they have thoroughly
silage spoils dear the wall. Such wilted in the swath. Otherwise, many
•spoilage is often attributed to the of the leaves .will shed. Handling
-silo, .:e
Packing the silage is equally,as iM-
portant as even distribution Good
•silage can be had only by uniform
packing and uniform distribution of
the corn.. The entire surface,..especi-
ally the.outer' edge, sbould be packed
firmly..
The large cutter with the comes -
ponding` 'large capacity frequently
saves money err filling the silo, but 'it,
may result in a 'paste of the,storege
capacity of the sdie, . eor if the elle
is fille(1, r picjly the. corn has, liege
time $,.settle... Slow filling, aIlews: the
corn to settle as .it is stored, with the
result.that. more corn : can be placed
in, a given space. ,To overcolne.this
•dieadventege ,of rapid filling ;,woven
'wire may be extended above the top
of the silo, thus" increasing it,s: cap-
acity until the silage can settle. Pa-
tent roofs are made which serve the
'flame purpose.
Corn cut at the proper stage should
require ino additional water: When the
'crop 'has``become too dry, water may
be run into the blower of the cutter.
Where -there is a tractor on the
should be done, if possible, when the
vines' are,sligh'ely damp.
When soybeiins are to be cut for
seed as well as for hay, they should
be cut after the pods Inc ripe but be-
fore they have dried sufficiently for
the beans to pop out, The vines should
be cured as already mentioned, reduc-
ing the handling to the minimum •so
that there will be but little, if any,
shattering of, the beans. After the
hay has beep ',thoroughly dried the
beans may .he threshed out with an
ordinary, threshipg machine, or with a
husker- and shredder . ,Usually it will
be necessary to - reduce the speed so
that there ''Will net ,be any splitting
ofthe beans... After, threshing, the
beans .should,bespread,out evenly in a
dry place where a free`'circulation of
air takes plane;
Soybean vines have a high feeding
value. Judging from the composition
this hay is as tech or richer 'than al-
falfa hay. There is not question but
the stock will relish it as well as any
other hay produced on the farm, if cut
at the stage of,;q,development . indi-
cated.
eaoh end of an egg -and •blow •.out ,the,.
contents. Thee. have a druggist put
some "stronger'" ammonia in the shell
and seal up the ends. When the hen
peeks the egg the gas is enough to
convince her that eggs: are uncertain
things, It works all; :right. Tr;- it.
Spots,•bf filth on two o_ three eggs
cost me the custom of e'ne of my best
families. Their I terned ever a new
leaf. I kept my neet,boxes es neat
as'I• did the cage ref my Ornery bird,
I never take a 5potted:egg•,lo market,
It took lite' some time to get back my
old, customer, but did,at-last, and
still have her,
,Drknlongefountains that cannot, be
reached on the ivaide can be cleaned
with scaldingtwate'r"and a big handful
ef;shpt: Till the fountain about quar-
ter full of hot water and then our in
'the shot. 'Shake -tire vessel briskly so
that the shot scrape .along the
bottom and ,sides of the fountains:
This will remove the scum and make
the ,vessels clegn
To "keep dirt anti litter from being
scratched into the drinking vessel,
etone'crock§for galvanized iron pails
ratty' be kept on a stand "'The fowls
will • jump •'up and'take "their.' drink:
when thirsty. ' This stand should be
•about two•ifeet from the ground- and
:the top: slatted. „ ,
The number of daughters a bull has
in the advanced registry Is not suede -
lent measure of leis value es a breeder.
'Neither can his value be measured by
it few high producing daughters. High
average prodefetion in all his daugh-
ters is the final measure, and that can
not be determined by using the bull
two or three years. Four years are
needed to measure the value of any
bull.
TIIE ' C11EER UL CllERI/L!.'•
vaMENIMMOOMMMOMMEMMDMMONMEDVMUM ®'-
Theessirc•,Ysts spread•
P bout'
I�.00TA �
They eAutays :hold
such are'a,.ry 'views
They shovld, be
qu5.ra::ttined I thin ,
So other FoI,ks - wont
• ca-tch their
11.1'C"""
Early fall is the time to start a
flock of sheep. Get some good grade
ewes and a purebred ram, or some
bred ewes. A beginner should gtow
into the business; eight or ten ewes
are enough to start with. Flush ewes
before,breeding by giving theist green
food such as alfalfa pasture. This
stimulates the sexual capacity and is
favorable to a higher • percentage of
twins. A
Storing Grain Bage.
Selling to Automobiiists. - •
Signs to "mrittract' buyers to roadside
markets shodld be placed several
hundred feet on either side of the
market place so that people passing
byew,iiI' oe bis,the'lookout. Otherwise,
they will pacts' by before seeing 'the
marketplace. Word the sign like this:
"Apples to sell just ahead:"
•
Woodworking has been made easier
by the invention of an electric hand
saw..
Making , Eyery Apple Work to the Limit
Twentytfive per cent. of the apples
grown in our orchards neves reach our
tables. In other words, an,.apple in
four is wasted. These waste- apples
can be used for apple syrup, *fiebutter, vinegar, for
it is merely a
matter of making every apple work.
• The better the grade of apples' the
better the product. Windfalls can be
used. If partly decayed, cut out the
decayed spots. Remove dirt by wash-
ing. For cider, apple syrup or vine-
gar, run the frpit through a cider -mill
and extract the juice.
Apple Syrup—To make one gallon
of apple syrup, stir into seven gallons'
of apple cider five ounces of powered
calcium carbonate (carbopate.of lime),
•wltieie is. a low-priced peen -deal, read-
ily obtainable from a drug store, Heat
the eider and allow it to boil for a few
minutes. As :the' cider will foam
slightly, it is necessary to use a ves-
sel at least one-third larger than the
volume of •cider. 'After boiling pour
the cider into glass preserving• jars
and let the liquid settle until perfectly
clear. This will take several hours,
or overnight. When there is a dis-
tinct sediment at the bottom, poured
the clear portion into a preserving
kettle, being careful not to pour ofe
any" of the sediment. Pill the kettle"
only one-third full. Add to the clear
liquid a level teaspoonful of carboys
ate of lime and stir thoroughly. Boil
the iiquld rapidly. If you have a candy
thermometer, let the liquid boil until
it reaches 220 degrees F.. If yottehave
no such thermometer, boil the liquid
until only ,about one-seventh of the
original volume is left, or until -a
small portion when 'cooled rapidly and
poured from a spoon is about as thick
act maple syrup. When' the syrup has'
.reached this point, pour it off into the
glass' fare and let it cool very slowly.
When the syrup, has cooled . to room
temperature there will be a white
sediment. When the settling is earn,
pleted, carefully pour off the cleae.
portion of the syrup into a kettle, heat
nearly to boiling, and pour hot into
sterilized fruit' jars, which should be
at once sealed as in preserving. This
syrup can be used for puddings, cakes,
brown bread, candies, etc.
Cider, 'Apple Butter—Peeled and
sliced apples may be cooked in the
boiled cider to make the •butter in one
operation, or they -"nay bemadefirst
into apple sante, which is then. cooked
in the boiled cider, With apples of
coarse texture the latter method ,is
no doubt referable, bete both make
equally good butter.
Cooking should be continued until
the cider and apples do not separate,
and the butter, when cold, will be as
think as good.apple settee. The thick-
ness is determined at frequent inter-
vals by cooling small portions. It
usually takes about equal quantities
of sweet cider and peeled and sliced
apples to make butter of the nigh\
consistency. Two of the essentials of
malcing-good apple butter are long,
slowsoohing (four to six hours) .and
constant stirring:
If sugar is used, it should be added
after the cooking of._cider and apples
is two-thirds done. About a pound
of either white or brown sugar is the
usual amount to eaoh gallon of apple
butter, but more or less (or not any).
may be used. to snit the taste.
• Apple butter is spiced according to
taste, a half teaspoonful, each of
ground cinnamon, cloves and .allspice
being used. for emelt gallon., ,These
' are stirred into it when the cooking
is finished,
<
While Milli boiling hoe, apple butter
should be packed' into • hot sterilized
1 glasses, glass jars, . On hermetically
j sealed, stone jare, w,it'.t tightly fitting
. covers, and should be, sterilized. •
Apple Butter without Cider ---Good
1 apple butter can be made without
On the majority of,fanms it is very
hard to keep sacks or grain bags free
from the ravages, of mice and rats.
Several years ago they could be
bought for about one-third the present
prices. Hence it pays to guard them.
A very good way is to secure a can
similar to the tin cracker cans, which
can be secured at grocery stores, A
can should be eighteen or twenty-four
inches in diameter and three or four
feet high. Put in your sacks, put on
the lid. 'Mice and rats will not gnaw
through, and your problem is solved.
•y,
Nish will not be greasy ur sodden
if the fat in which itis fried is almost
boiling bot when- the fib is put in.
I Thistle brushes may be kept in the
' t Olds, ' by washing in lukev,arni
ceptui,a to which a little ammonia
hes been added.
cider. Add en ugh water to the peel-
ed Wand sliced' apples to make a thin
apple sauce, and let this cook very
slowly, or simmer, over a low fire for
three or four hours. Brown sugar can
be`used, being added when the cooking
is two-thirds done. The sugar 'which
settles at the bottom of a barrel of
molasses is excellent for this purpose.
A pound a gallon is usually sufficient,
but this amount is a matter .of taste,
as is also the amount of cinnamon,
allspice and cloves to be added when
cooking is done.
Apple Butter with Grape Juice If
a grape' flavor is desired in apple !me-
ter, add to each gallon of peeled and
sliced apples, cooked into sauce and
strained, one pint of grape juice, one
cupful of brown sugar, and one-fourth
teaspoonfulof gala, Cook slowly and
stir ' ften fee tiro hours, or until of
the desired thickness; then stir in one
teaspoonful of cinriamon. 'Pack the
hot butter into hot containers and
sterilize. `
-Apple Butter with Lemons—Slice
four leptons, cover with water and let
stand over night: Next morning put
them ,into a ,preserving kettle with
eight pounds of apples,, pared, cored
and sliced. Cook for one hour and
add three pounds of sugar. Cook slow-
ly and stir frequently for'one and one-
half gimes 'longer, or until of proper,
thickness. Paok hot into' sterilized
containers• and sterilise, or cover with
paraffin. ',.•
Cider Vinegar -Place the sweet
cider as it comes from.,the press, into
barrels, which should not be filled
more than three-fotirths.'full. The
bung of each barrel should he left out
and a loose stopper oi' cotton batting
-inserted inee'the hole. Place the bar-
rels on their sides to. expose' a large
surface of the ciderto the air.. This
is quite"•. essential to, rapid 'vinegar
formation.
A-.few,.days after the cider is put
into the barrels, the characteristic
frothing appears at the bung -hole. To
use a comindn expression, it is "be-
ginning to work." This indicates that
the first step in the vinegar making
process has begun. To held things
along add one cake of compressed
yeast, stirred up in a. little cooled,
boiled water, to each five gallons :of
sfveet;cider. Keep the cider at a tem
peratdre of from 65 deg. to 80 deg. F.
If yeast is added and the proper tem-
perature is maintained, the fermenta-
tion should be completed in from six
weeks to three months. '
As ,soon es the fermentation is com-
pleted, draw off the clear liquid, be-
ing •very careful not to disturb the
sediment in the barrel. Wash the
barrel thoroughly and: replace the
liquid.
This done, we are now ready to in-
troduce the acetic -acid germs which
change the ligtiid to vinegar. This
can be done by adding from two to
four quarts of good cider vinegar con-
. taining more or less, "mother" for
each barrel; but a serious objection to
this methocl is ,that sometimes one
introduces with the "mother "• foreign
organises which may , prove detri-
mental 'to the vibegare For most
satisfactory results t se•a pure cutter°
of acetic -acid gerins and Bold the
vinegar at a temperature of from 66
deg. to 76 deg..F. • Under those condi-
floes saleable vinegar can be obtained
in three to lie month:' fn place of Aveito three.years,-as es often- the case.
The pine; cultures can. be obtained
from, tile, bacteriologist at your Prbv-
!' incitil I -perimentel Farm, or frons
commercial supply houses,
Mee the vinegar' •becomes sour
enotigli,•fill the barrels as fell as pre-
Bible third cork tightly.
In this way, coetftct of the air with
the vinegar is cut off and the Emetic-
acid- germs soo r cease wailing,'
N
CA 91,1�l s ` 4c.
per GALION
YOUR-' MOTOR FUEL P .M S,,S,Q,I.VED,
- • -, and every trace of Carbon"
Qod�iitgerowner�qs' amara cry stereo removed by - -
ei er _"Isliuil°' vt14e.f ori o Sar 1 MIRACLE' MOTOR GAS
s
,r�t,.til.,nal`.C,i:lAais ie}} too - ayes10 Tlis sgfentrfio at -oarhonlzePeitiar,
•selE..,Ign,t 1<,i',lrtcmle � Mdtor'•caae is vfgorfymr. and •carbonlaef"' noW
, gI,gsdp A verl(s:b'lo'heia''' "Hine for on, sole at first-class garages and
a;ol'us,lV,g aF•eliks, _ accessory stores, 100 gallons of
---- gasoline -et market prlae.n1us 100
Mf "sola Mirror• Gas • Tablets at...
1.25 ,er in -tripped e< unis 133' gallons 04' gasoline.. Money back if not aatis--"'
Oe n
Sled; Send $2fi. tor 100 Tablets. Use 50, and if � not absolutely as repre-
9ented'retur•n the remaining po and we, will send you 01,05 by first 'mall,
Free Literature Mailed` on Rgpuest,
CANADA AUTO ACCESSORY' CO.
Exclusive Distributors
26 QUEEN ST, EAST - TORONTO
7,
C
S
The universal mouth Antiseptic
for Pyorrhoea and sore gums. '
Heals and hardens 'bleeding
gums at once and tightens the
teeth.
McCRIMMON'S Mouth Wash
deodorizes all decomposed mat-
ter and maks the mouth fresh
and sweet.
• - - • A BOON TO SMOKERS
NMCCRIMMON'S CHEMICALSIMI .'rE
6
Manufacturingg Chemists
29 RICHMOND ST E:
TORONTO,
By John B. 1 e r; AM,M D
Dr. Huber will answer all signed letters pertaining to Health. If your
question is of general interest It will be answered tifroueh these columns:
If not, it will be answered personally If stamped, addressed envelope le en-
closed. Dr. Huber will not prescribe for Individual cases or make diagnosis..
Address Dr. John B. Huber, M.O., care of Wilson Publishing Co„ 73 Adelaide
St. West, .Toronto -
Chronic Stomach Trouble. if medicines were made to live on.
The chroruic gastritis sufferer has nut no cure is achneved.
a variable appetite, a coated tongue, The only sensible way to Acre tion upon this great revelation in na-
a bad taste in the mouth. Soon after chronic gastritis is to go to a good tune and in the law of God conews:les
eating he has, under the breastplate,
distress, tenderness, often real pain
and a feeling of fullness. Sometimes
there is nausea. There is belching
of gas and perhaps also of a bitter
fluid, from a few minutes to per-
haps two hours after eating, there is
vomiting; or he brings this on to re-
lieve pain.
In chronic alcoholic gastritis•, the
nausea, retching and vomiting are
after breakfast, The abdomen is often
distended, especially after meals, with
constipation or diarrhoea; and there .cases of chronic
is distress, oftentimes pain, in the' edy for appropriate gastritis is the washing out of the
abdomen, Headache, lassitude, lack stomach by the family doctor, the
capacit for work,mental depression
are common. And there result, in patient "swallowing the hose pipe" as
time, blood poverty and lose of weight.
When the stomach contents, ,are
examined, irregularities in the quan-
tity and proportions of the gastric
juice, hydrochloric said, pepsin, ren-
nin and other substances essential to
healthy digestion, are found, with
usually much, sometimes enormous,
quantities of slimy mucus, which
has been coating the stomach and
preventing the right and beneficent
action on the food 'of the digestants
,1NTIIItIIATl101N,al.L LES15,ON
S1;PTEMBER 21. '
The holy Scriptures—Ps. 19: 7-141
119.: 9-16, 97, 165; Acts 17; 10-12;
2 .Tim. e: 14-17; Hieb.
Golden Text, Ps. 119: 1.05.
The Law of the Lord. Psalm 19 cele.
braces God's revelation in the wonders
of the heavens and ire the perfection
'of Hie holy law. The heavens detippe
His glory, but net less certainly does
the ancient law•of,lslael in which Itis
wilt i