The Seaforth News, 1923-05-17, Page 6F_
tea comrnunlcatione to ABrenamtat. 73 Adelaide, St. West, Torants
LMARKET NOW, PN STATE
OF' RADICAL CHANGE.
Xn the new aoneueions' ot,` the Can.
dish market there is no place' for
ho 'buck lafnb,
Seventy per cert. of the male lambs
hat como to the Toronto market are,
ucks. This in the past has had the'.
act of discouragingthe gating of,
lamb by home consumers.' Faiiners'
alone, curt remedy this. They can do
So by the simple process of castrating
and docking anile lambs. If they fail
here is not the slightest doubt that
there will be a glut of'bucie lambs in
the fall of 1923 with ee serious break
l prices.
The oausez that have brought about
e radically hanged conditions are
soot hard to follow, It will pay pro-
ducers to understand them.
After the first of. August allbitch
lambs develop an odor and a strong
taste. When consumers get this meat
served up the appetite for lamb is
lost and consumption generally is
greatly discouraged. This fact seri-
ously influences the °average price
paid to farmers for live lambs.
During the past few years a new
situation has arisen which will un-
doubtedly further affect the buck
lamb. Many farmers, especially in
Western'Canada, have taken to feed-
ing'lambs for the winter market. The
elaughtering of lambs at inspected
packing plants in the first three
months' of this year were .28,150 as
against 13,000 in the first quarter of
1$22. The result is that fall lambs,
which used to be stored to supply a
winter retail trade, are - no. Ismer
needed so 'largely. Buyers state they.
Must -henceforth refuse to take the
risk.,oe buying large numbers of lambs
And' .putting them into atm -age as they
cannot compete with lambs that have
been geain fattened coming' on the
market Meths fresh 'state during the
winter.
The great bulk of Ontario lambs
are fit and come to market during
September, October and Novelttber.
Except for those that are unfinished
that is as it should be; most Ontario
lambs would be too heavy if held
longer and fed. For Qwg' lambs and,
the fetv.email ..lambs that offer a very,
eoneiderable export trade has been
blip"iik'and there is a growing de -
Meal for''%1 is' 'prime stuff in the;
United 'States. Canadian lambs of
this quality hold their own in the Am -1
eriean market, and often, indeed sent
at a premium. But the surplus has;
largely been cold stored and used in'
the 'domestic' .market for the winter
trade. This prevented the farmer's
price from being smashed to pieces
every fall during they big run, and
aupplied the retail trade when lamb
was scarce.' To -clay with the advent
of the Canadian grain -finished winter
lamb, the demand for this stored pro-
duct has fallen -:off: Buying firms will
no longer be able to take the risk of
putting these lambs into storage.
Furthermore, in the interests of in-
creased consumption .at home, it is
better all round business to supply the
consuming market with fresh lamb
from ewes :and wethers of good qual-
ity and appetizing taste.
Farmers and buyers alike are fac-
ing a serious problem in working out
what is to be done with the great rush
of lambs in the fall: It may be faced
with confidence if all lambs are dock-
ed, properly finished
ock-ed,:properly,finished and marketed at
the right weights, and if the male
lambs are castrated. There appears
to be no reason why the export trade
in Ontario lambs should not be fur-
ther extended so as to take care of all
the fall surplus. But it certainly
cannot be done with buck lambs.
The indications are that very much
larger numbers of . winter fed lambs
will be on the market next year.
Packers can no longer afford -to take
Meeks at the. same price as ewe, and
wether lambs and unless other outlets
are found, bucks will be heavily dis-
counted in price in the fall. of 1923.
This is the timely season for farm-
ers to take action. Proper treatment
now will avoid serious loss next fall.
After this plain intimation from those
who know the meat trade, farmers
alone will be to blame if they lose
heavily by their own neglect.
POULTRY produced will -be particularly notice-
Spring and summer are the hardest
seasons in which to produce . quality
eggs, and a producer of such should
have very little trouble in getting a
few cents more per dozen. .A. .few
cents -more, -when eggs are cheap and
plentiful, mattes the grand total am-
ount toa real significant figure;. and
remember these .few cents are all
profit, because it costs no mora to pro-
duce a good, egg thanit does a poor
one.
The great trouble with eggs during
the warmer months is the fact that
the 'eggs"start to incubate, and then
the embryo dies, spoiling. the egg. An
egg; actually,starta to incubate before
it leavesthe hen's body andinstances
are on record of fresh -laid eggs being
unfit for, human consumption. ,One
Instance. in 'particular .is well worth
relating:
EGGS INCUBATED IN HEN'S BODY.
A friend of an exhibitor at a poul-
try show remarked that he hadn't had
a real fresh egg all winter, so they
went out to an exhibition pert and
secured an egg that they actually saw
laid, The friend was elated over his
fresh egg and took it home, but much
to his disgust the egg contained a
chick embryo.
The supposition in this case was
that the hen was about to lay the egg
when she was cooped up and •sett to
the show. The moving frightened her
to such an extent that she held the
egg and did not drop it until settled
in the showroom. The egg within the
Body of the hen might just as wel
have been in an incubator: Ordinarily,
however, the fresh egg, has been
"Vvithin the body not more than twenty
hours and the embryotic development
has not been sufficient to injure the
.qualityof the egg,
If all eggs could be consumed within
a few days•efter they are laid, quality
Would not be a factor, but usually,
they are held around the farm for a
week, then around the store for a
week, and finally the consumer holds
some for another week before he fin-
ally uses them. What has happened
to the egg during these three weeks?
In the spring and summer the =tem-
perature is usuallywell. above 65 deg.
X+'. : Fertile eggs above that temper-
ature
ature will incubate, and that,;iz just
what spoils the egg.
THREE RULES TO OBSERVEa.: '
If one wants to produce eggs of
quality there are just three rules to
follow: 1. Kill off all the roosters as
hook as hatching seasoneis over, there-
by :producing only infertile eggs. 2.
oiled all eggs twicea day—once be -
ore dinner, as most of the eggs are
laid in the morning, and once again
in the late afternoon. 3. Keep the eggs
en a cool cellar or cave where the tem-
perature is under 65 deg. F, Be sure
,.he place is not musty, however, be-
, hearth an egg Will take up odors as
quickly as milk,
If one follows the above three .sug-
etions be will produce'cggs that will
e a credit tohim and will at't'hd•.same
Inc. give satisfaction to the consumer.
}'he cdditiond profit from eggs; thus
ISSUE No. 20—'23.
able to the man who retails his own
eggs,because good ones are harder to
get in summer than any other time.
•
Test ofC C r ss- re a � d Lambs
for Meat and Fleece.
A valuablebreed test 'in raising
lambs has been conducted for sev-
eral years at: the Brandon, Man., Do-
minion_ Experimental Farm. High
grade ewes, the get of Oxford Down
pure bred rams, were divided equally
into three lots in respect to age and
quality, and were bred' to Oxford
Down, Suffolk and Shropshire rams
respectively. The lambs sired by each
ram were weighed in the fall and
records kept of their weight. In his
annual report the Superintendent of
the Farm notes that the Suffolk gave
uniformly the heaviest lambs in the
fall, and that these lambs were well
developed, meaty -fellows which sold
readily, On the other hand, there
were fewer of them than by the other
rams, so that their high average
weight was partly due to the fact
that, there being fewer twins, the
lambs were better nourished, Theget
of the Shropshires were distinctly
smaller than those from the other two
sires. The lambs sired by the Oxford
Dawns were on the average as grow -
thy as those sired by the Suffolk, or
more so,but were Iess matured at
the :time of weighing up and required
more feeding to make market lambs
of them.
During the last year of the, experi-
ment, weights were kept of the yield
of fleece from the different grades.
Eight Shropshire grade lambs yielded
an average of .6.93 lbs.; 6 Oxford
grade lambs yielded 6.50 lbs.; and 7
Suffolk grade lambs, 5.56 lbs. It will
be noted, remarks the Superintendent,
that the Suffolk cross, which were the
heaviest lambs in the fall, yielded a
pound, and a pound and a half, less
fleece than the Oxford. Down and
Shropshixe respectively. The Super-
intendent further points out that in
such tests as this the individuality of
the rams used enters into the results,
and that it is not safe to lay to the
credit or demerit of a breed what may.
be due to the one individual only. The.
results are givenwith this reserva-
tion: .However, an -efi'ort was made to
have the rams as nearly equal as
poesible,
The Grading of Eggs,
Farmer,' Welland:—Do eggs for
home Consumption have to be graded
or only for export? What ere the
Dominion regulations regarding eggs?
No, only eggs intended for export
or for shipment frons out of the prov-
inces. The regulations read (1) Can -
adieu eggs for export out of Canada,
and eggs for domestic consumption
intended for shipment from one; Key -
ince to another, as covered by these
regulations, but not eggs intended for
incubation, shall be classified, candled,
and graded. (2) You can obtain a
copy of the `regulations in full by ad-
dressing the Pablicetions Branch of
the Department of Agi ieulture,, 07..
tawa.
Black and White Costume.
A striping costume that indicates a
tendeney of the coming summer's fas-
hions. Ie is in blackcrepe, embroidered
In white, with tight fitting sleeves,.
To Control Apple Scab. .
To thoroughly control apple scab,
it is regarded the
M. B. Davis, Chief
Assistant to .the Dominion Iiorticul-
turist, as necessary to make at least
five sprayings. In a favorable season
fewer applications may answer, but
one never knows in spring what the
season will be like.. In Bulletin ,No.
18'of the Department of Agriculture
at' Ottawa, entitled "Modern -Orchard
Practice," it is said to be necessary to
keep the foliage of the trees covered
with spray material from the early
part of the season until late in sum-
mer. Lime -sulphur wash and Bor-
deaux mixture are both good fungi-
cides and will control apple scab if
properly used.- _
The importance of the early sprays
as an insurance against loss of crop,
it is claimed, has been neglected and
overlooked too much in the past. Not
only does the apple scab cause a loss
to the g'r'ower by impairing the value
of the fruit it infests, but it actually
destroys a large percentage of his
crop before he realizes that it has set.
It is the early sprays that save the
crop. Some growers delay spraying
until after the fruit is supposedto
have set, for they claim it is no use
to spray if one has no crop to spray
for. These men are, in most cases,
still waiting for that crop to set. The
wise man, however, sprays from the
early spring, to make his crop set, and
he is now busy preparing for another
season.
Apple scab is a disease that spreads
by spores so minute that they cannot
be discerned with the naked eye.
These spores are produced, by the
scabs or spots which are seen on the
fruit and which may : grow on the
leaves as well. Being so prevalent on
the leaves; they aro thus carried over
from one year tothe next on the old,
•dead leaves that remain in the orcise
are. These 'dead leaves form the
sq rce'of infection in early spring;
When the weather becomes' sufficient-
ly won'tto start the trees;; the spores
are liberated from the old leaves and
infest the young leaves, reproducing
new spores in a very few. days. By
the time the blossoms '.are' ready to
burst there may be many' -Billions of
these''spores ,rel.dy'to dnfest''them, At
this stage the pistil, which will ulti-
mately ripen into an apple, is very
tender and if attacked by the ravages
ora germinating sprees, Which sends
out roots to penetrate its skin, will be
killed, and the chances of a crop will
thus be ruined. This is how the scab
ruins many a ceep, and its ravages
are. often laid down to imperfect pol-
lination or frost. In a large proper -
tion of
roper-tion'of Cases blaclt spot or scab is the
true cause of the loss.
It appears that cool, moist weather
isthe most favorable for the develop-
ment of scab. As it spreads hiltlittle
during the late summer, the important
sprays are the early ones.'
Sy raying is powerless- to cure the
disease or repair the damage which
has already been done; it can only
prevent the development of the germ-
inating spores, so that this must be
borne in mind when spraying.
Fences.
If there is anything on the farm
conductive of harmony among neigh-
bors it is good fences; end, as I have
been recently constructing , some
fences, I thought I -might have a hint
or two to offer in such work, especially
in poultry fencing as I have recently
constructed one to please' the women.
When I was stretching the netting
I found considerable difficulty in iilek-
ing it sufficiently tight at the bottom
to prevent the fowl from crawling
under it'.I, was. about to go in search
of a supply of stakes, . to which I
. would have stapled the wire, when .I
thought of some old tubing lying at
the end of the machine shed. I got
the pipe, drew it through the indi-
vidual meshes near the ground, and
the result was I had a much neater
and a much more effective fence than
otherwise would have been effected.
While speaking of fencing I might
pass on to your readers a method I
have in use for keeping a handy open-
ing in a single -strand wire fence.
Often we have to loosen the wires of
a fence from a few roots and weigh
them down to make temporary 'open-
ing. This can easily be made a per=
!eminent gate that the casual observer
fwould scarcely notice.
Instead of fastening the wire to the
1 P
ost
in the usual nt n
ner, staples are
drivels horizontally
on each side of
the wire. The staplds are set into the
post far enough to have an eye
through which a nail is inserted to
hold the wire to the post. The wires
are kept by hooking them over nails
driven into the posts near the bot-
tom. I have found these things of
practical use at home, and I hope they
may be of service to others.—N. A.
Drummond.
Many who go to the cities, go from
farm to harm.
Figuring that she is, cook, nurse,
laundress, seamstress, scrubwoman,
and assistant hired man, it is reckon-
ed that the average farm woman
earns every year $3,796. - But she
doesn't always get. it.
Walnut Investment
It Pays to Plant Walnuts and Wait Fifty Years.
No Better Legacy for the Farm Lad—The Government Forestry Branch Will .
Assist—Tree-Growing Requires Little Labor -Black Walnut Trees are
Memorials..
"Say, Mr. Forester, if a wee boy
of my age wore to • plant an acre of
black walnut this spring would I live
tosee the .'trees, large, enough to be
used for the building' of a house to
shelter me in my, old age?"
"Yes, my boy, you could plant the
trees to -day, and in fifty years time
the trees would be large enough to.
nut into interior finishing lumber for
your house." There is some satisfac-
tion in planting a tree and watching
it grow tomerchantablesize.
A WALNUT TREE GROWS FOR MANY
YEARS.It is true 'that a walnut tree will
keep growing long after it has passed
the half -century mark and keeps on
making timber until it is one hundred
and fifty years old. However, a nice
tree can be grown in fifty years on
good soil; yes, large enough to make
all'the finishing hunber.for the inter-
ior of
nterior.of a house. Ten acres of land
planted under sane -forestry methods
with walnut will make, in time, a fine
tract of valuable timber, which.when'
ready tb harvest, would at present
prices be worth $1,000 per acre. I
NO BETTER LEG4:OY COULD BE LEST YOU.
A roan could leave no better legacy,
for hit heirs than a block of good,
timber. The long time between seed
-1
time and harvest in forestry frightens
the average mortal,and deters him
from planting forest trees. But peo-
ple should not take the long time view
seriously. Genoatlone of humane are:
yet to be born to live in this country,!
and since the present generation has:
largely destroyed the original timber,
itis only just and fair that we should.
provide for the wood and lumber re-!
quirements' of the future. On nearly,
every farm there is some waste land
or the remnant of a wood lot It may
be odd, rough spots or sandy 'hills,
areas that have not produced profit•
able grain or grass crops .and which
could well be used for the growing of
wood.
THE GOVERNMENT FOREST BRANCH WILL
HELP.
The Forestry Branch of the Lands
and Forests Department "are _co-
operating with four hundred Ontario
farmers in which the Forestry offi-
cials try to point'' the way to success
in wood lot management. Asa result
of such cooperation, many walnut,
green ash; an red oak seedlings have
been given a start toward iiseful pro-
duction. A small seed will grow into
a hip tree, Nature does all, the work;.
man, simply plants the, seed, or the
little seedling tree:: and waits. The
young Direst is established by plant-
ing a tree every six feet, crowding the
trees together to forcethem to grow
tall, straight stems, As tyle crowding
becomes too great for thrift, alter-
natetrees are, taken out. These thin
Mtge can be used as fence poles, rails,
gate material, small lumber, such as
chair and tesle legd, Janep' stands, cur-
tain poles, etc. So there` is a source
of revenue after' the -trees have been
planted twenty years that will take
care of the overhead expenses inci-
dental to maintenance.
VERY'LITTLE LABOR REQUIRED IN." -
TREE -BROWING
With the farm Tabor situation never
satisfactory, and Many farmers try-
ing to Crop twice as much land es they
can handle properly, forest planting
should show the way out, If-the;peo-.
pie of Ontario are to use wood in the
house -building of the future, if we are
to have fuel fox the hearth,` a lot of
land owners ,mist` do some forest.
planting very soon.—L. •Stevenson,,
Secy. Dept. ,of Agriculture; Toronto
•
Diss`ol've" hu
boiling water
Use enoukh to get
a big lasting suds
Big, lasting` socia—one
secret of Rinses rune*.
ing power to diosolve
dirt, r you don't get
:lasting •suds, ' you have
not used enough Rinso,.
Soak an hour
or rno.re Ova a.irllt5
iF Moat aoish-.
(Colored elothee only ball an hour)
After soaking, only the most °seil.edtclothes';need'
a light rubbing with dxy Rinso.
Your clothes don't need boiling if yon. use Rinso.
But ifY
You like to boil our white :cottons, use
enough Rinse solution to get the suds,;you like.
Rinso is made by the largest so,ap',nakers
in the world to ' do the.7t amily Nash as
easily and safelyas LUX does fine things.
LEVER BROTHERS LIMITED
TORONTO
8102
Preparing Bacon for Export.
How are "Wiltshire sides" prepar-
ed? When a hog reaches the packing
plant it is at once sorted into either
the scalder class, i.e., for the domestic
trade, or into the singer class, i.e., for
the export trade. The latter name is
used because after the hog has been
scalded and dehaired by machine in
the usual way, it is drawn up through
a large singeing cylinder, within which
aro numerous high power flame jets.
The process not only singes off any
remaining heirs but it materially ef-
fects the quality of the rind. This is
necessary for our export trade because
in England it is a widespread custom
to leave the rind on bacon until itis
actually served on the plate, partly
because there is less waste and partly
because the practise fa thought to pre-
serve the juices and flavor of the
bacon better.
After the hogsare singedthey are
thoroughly cleaned before being ex-
amined::minutely by. Dominion Gov-
ernment inspectors, skilled men who
are in every sense independent of the
packing company in whose premises
they work. They see to it that. the
product passed is perfectly tree of
disease and is, quite fit for human
food. Only such product may bear
the stamp, "Canada Approved". Any
carcass or part of a carcass showing
signs of being unfit is at once taken
away and destroyed so that it cannot
be consumed.' The approved carcasses
are split down the back into halves.
Then they are sent to the cooling room
to be chilled, a process that takes from
48 to 72 hours. The half -carcasses
are then passed over the :cutting
tables; the head and feet and a few
bones and, other parts removed and
then only does the product technically
tape the form of "Wiltshire sides."
The sides thus trimmed go to the
pickling cellars,to remain there until
cured. On being taken out the "Wilt-
shire sided" are sorted—of course ir-
respective of any particular breed of
hog thin : which they inay have been
cut -into the three sealri classes of
leanest, lean and; prime; and each of
these classes is again sub-sorted,''ac-
cording' to weight range:," They are
then drained for' about 86 hoursand
afterafyrther inspection -are packed
for •overseas.shipment. The •standard
packing ,is 12 to a box, each box hav-
ing only the same (lass, whether lean-
est, lean or prime, and being limited
to 'the "same weight range, Gracie and
weight are marked on the outside ot
the box so that when:receiyed in Eng-
land ley „the pticicer's agent he knows
precisely what it Contains: Once.in,
England', the '.`Wiltshire csides" ,are
sold to jobbers: and bacon. curers: Who
pickle, emoke"-and otherwite prepare'
them for the retail trade.` • I
'I'htt is p'racticall'y the Wkole story;
of the processing: of our Canadian ex-
port bacon.
Minerals for Cows. ,
Cows properly fed require very lit-
tlein the way of minerals. Practically
the only need whore clover or alfalfa
hay is being fed in addition to grains
and silage, is some COlmnon salt, pos-
sibly a little bong meal or wood ashes,
and, if necessary to prevent goitre, a
little potassium or sodium iodide.
Plan Green Feed Now..:
Stock and poultry thrive on green
feed. It is time now to prepare for
the crops which will be needed during
the summer season. ` The necessary
seeds should be ordered and plans de-
veloped for gettingthese crops ',inas
soon as the late spring will allow.
A bad habit fs: like;a broken stitch,
it spreads.
4,
etalc" Siding
Galvanized, or painted. Stone,
Brick, or Clapboard patterns.
Inexpensive and Quickly Laid -
Sam 1
aid..Senn for Circular "8"
The Metallic Reefing Co.
.1.0snitod 402
3.1.94 King Se. W., Toronto
M • en • . W.
s,,110, g
aunseezzos=aszczez.ew• taz �sn�
English Fox Netting
an,olally made•to•orttor, heolly gal-
raalaort. Dat up In 150 -foot rolls of Um
diff rents Noshes euttaUlo ,for fox pons,
when ordolS,,^'spo,l(Y•
"Brayco Brand."
writs nowfor our srlas Yet., also our
tree
fax booklet, "rrot'aot Your Foxes,
IL" fr•e l so f o nRl
-
"Tho Lartlost Fox Nettles eealon In
Brace, McKay dt Company
LIMITED,
Summorolde, r, E. Island.
SIGs to b i'yr m
Kendall's Spavin Treatment: iIl'l{ t that
lame' horse back on the jot hg�j,,qy,., Iidg
More then -fart -years ,a.kondo`ll'erb avht
Cure it hag boon removing. const C pppllilP -
rleglione, thoroughpin and, jsO lunge b :',
body growths.
. Get-lfpfirour drugebes fed. •aflo'ra" -
book ATreatise on lbs do rolooe lot
Diseases".o wiita ?x,5111 ,-.1
DR. Q, .1. It' I2 EJ D A L 1, ci ee s l
Eaeebarg t'atlbi 4'tt UiS.P:I'
Kon4airs
Spavin T reit
a
• 4 Ftarrns in 1
You can speed rap; your /and 4 times by fentiiizing.
"Results of fertaking are 4 to 1 in favor of fertilizers" writes
one farmer. •
By fer tilizitlg you save seed, save halo` and greatly increase
income. ;
'
Order GLP�iY�' � � SH[JI$.-GAIN Fertilizers NOW
and make the most money out of your land.
Consult our.Agout ertsrito us.
1 c.,ta tvaa.end W torritorlo,
'w horn wo axe sot rept•canuted..
204 St. Choir Street
TORONTO OStON'EO <;
THE , CHtL RE '.`
1101.)1(i.4...-
TU; THE. YiQLET,,',
"Comes, little yield," said the sunshine
br?g11t.
"Come, do'doi?no," added the,raindrops
light.
"Come," said the children, "do not
fear.
Cont, little violet, spring is hero,"
The violet heard and did as they bade.
°`If I , don't come now," it thought,
"they'll be sad.
So I'll brighten the' lives of everyone."
And it opened'its+eyes to theglorious
sun;
'''Come," said a child wandering near,
"Como with me to ,mother dear.
She'll put you in.,a pretty bowl
Not Cracked or dirty, but all whole.
"You'll rest upon a table brown,.' With sides which toed so they'll come
down.
So, little violet; do not fear,.
But come with meto mother dear."
The days grew shorte the.nights grew
chilly;
The frost was on the pasture hilly.
The birds: to the south their way did '
wing.
Said the little violet, : "I'll come
another: spring"
—Maxine Anderson.
THE BUTTERFLY'S ' WINGS.
Butterflies are: often compared to
flowers, because of their ' wonderful
and beautiful ` coloring, and' because .:
they are both summer'products.
But there is a still better reason
than similarity in color. It may be
news to some of you who have not
examined these tiny creatures ,that
the 'male butterfly has a faint, though
distinct Scent. : If you brush your
finger over the wing of a common
evhit'ebutterfly, you will find it cover-
ed with.a line white dust which gives
off a delicate perfume oflemonor
balsam., As a rule, the duller a but-
terfiy's color, the stronger his' scent,
perhaps a compensation from nature.
Some of the dull-colored,night butter- _
dies or moths have a quite 'strong
odor. .
Removal of the' dust leaves a no-
ticeable bald spot on the wing; and
when we come to examine the dust
under a microscope eve find it of more
substantial composition than we ever
could have suspected with the unaided
eye. In fact, it is made up of count-
less scales—the real coloring of the
wings—for without the scales the
wing is as transparent as that of a
wasp or bluebottle. '
Tho scales aro laid on the wing in
much the 'same way as the slates of
a roof. But :in spite of the exquisite
shape and coloring, they' are so tiny
that the (males on thewings of a
single' butterfly would outnumber all
the slates on the roofs of the houses
of a good-sized town. When you con-
sider that each must be arranged ac-
cording to its color, in order to give
the wonderful patterns that the wings
display, you will obtain some idea of
the wonders of workmanship in a but-
terfly's wings.
ti
Who Uses Most Lumber?
Farmers probably use more lumber
than any other group in the country.
Although other building materials are
trying to push wood out, the use of
lumber is a customary building not-
''terial on farms. This is because the
farmer knows wood and understands
wooden construction. His father, his
grandfather, and his great-grand-
father, .all in their turn, were lumber-
jacks or jack carpenters. Buildings -
are, as essential ,to successful farm-
ing as are yards to the coal or lumber
dealer or shelving - to the • grocer or
dry -goods merchant. -A house usual-
ly generous in size—a barn,' wagon
and implement sheds, hog and poultry
houses, silos, corn -cribs, feeding floors
and perhaps other small buildings
r•ompose the average farm colony of
buildings. Paint is not yet universal- ,i
ly used, over the country, so that re-
placements, are more frequent on the
tern. .
The effect of the depletion of our •
forgets- and the high prices and in-
creasing shortages of lumber and tin -
bee, upon the farmer is a matter of
national interest, because of the close
bearingupon the question of the ,
nation-wide supply, and price of wend. ;
`Ileum 'the importance of caring for
farm wobdlots, and of planting more
11015 on land too rough for farming.
-W; 11. M.
She Wae
A lady oat'aeasked a little girl et five
if she had any brothers.
"Yes," said the child, •''I have three
brothers:"
"rend tow many sisters, my dear?"
asked the lady. •
"Just: one sister, and I'm it," replied
the small girl.
A: lot o3 work and aro; la " ll s
P y wi eon '
`Waite Johnny a city, boy,
All work and no play is- too bi a
price to pay for'living.
g
In home activities the ri iii` con
Pl g nes
lectors the sewing; in farm activities,
the sowing comes before the reaping.
The man who snakes pets of his ani-
mals is usually a good farmer, because
he shows a love fox the things about
him