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Zurich Herald, 1927-11-10, Page 613) en re la y)r Ave etc Zai *he lerI per wise avhi 't ea :mem arar ai13 :bee: San, can: War aa.ddi /epee tout, ec1?al. teal l 'War Mar teaser ;;ande pies; fier, dColXi lExeti -Grey n ii1er lama zletee 'Th' 'b oue ang i *b ger !Tor *ren ire D' )seri Jandu .srcuch end s • -lag et nawney, ortyy Kura aoCo mite: 'Mate fgalop, =vat aft laNe.Qu ing all, -3)ant. di Inose r leers 0. -sad of :Mears. -son. Jt «•.or t %Thom 'etvivee awn, a :Topp ;.. Acro the Dear 1' li3urorr vial's hav • rid your !purpose even bob .ow have ise.et ..tand foot sal itt&rrst 4 nt wil ARS ,, bill + 'jjisietnes.O' b rongr 'yon in t •,. tAtit 'thang *t "c•bora •rl ez rrl gi e ' i<e toget may our ybu, Mr.'' oti•"'a prt et0Ifiee acne ala a i ;w alt. to MSM `rotes Shell Versus, Gypsum in Poultry Rations. An experiment has recently • been conducted at the Nappan, Nova Scotia aild the Alpine Currant are favor- Experimental Farm, to determine the , ites. The bulletin, which tells how relative value of oyster shells, clam, these hedges are handled at the Con- ehells, and gypsum in pieetr rations.'tral ,Farnn, may •be obtained from the The results were very muchin favor, Publications Branch, Department ,; of of the shells,. The pen given dam; Agriculture; Ottawa,—Issued by the shells led in the number of eggs pro- j Director of Publicity, Darninion De- duced during the test,with the Pen i partment of Agriculture, Ottawa. Gasoline Flavor in Dairy Sutter. very attractive tree that arils grow to t'' a height of 18 feet if desired. The two most satisfactory •evergreen hedges are the Douglas Fir and the Norway Spruce,,. Two of .the best medium tall shrubs are the Alder Buckthorn and Wayfaring Tree. Among low growing deciduous hedges Japanese Barberry, Dwarf aaragana furnished oyster shells close up and the'pen reoeiviug gypsum far behind. The profit over feed cost from the two pens given shells. was greatly in excess of that from tht other pen. Pasteurizing ,Milk in the Home. Milk and its products are indispens- able to the growth of the child and for .the health of the adult, but in us- ing it, especially for children, many persons like to be absolutely certain of its freedom from germs. Pasteur- izing is the best way of obtaining this certainty and the process can be easily carried out at the home if it has not . already been clone at the dairy. At simple method is described in a pamphlet on Why and How to Use Milk, available at the Publics- tions Branch of the Delxrtment of Agriculture at Ottawa. No elaborate or expensive equipment is necessary. If milk is bought in bottles, pour out a little anis replace the caps. Insert a small glass dairy thermometer through a hole in the cap of one bot- tle, and set the bottles on a clean folded towel in a tin pail and pour in 'e arm we ter until it reaches nearly to the top of the bottles. Place the pail saver a fire and heat until the ther- ;`mometer registers 145 deg. F. Re - /move from the fire and let the bottles J stand in the water for 30 minutes, re- heating if necessary to keep the tem- perature, at 145 degrees. After 30 minutes pour in cold water and cool the milk as quickly as possible to 50 degrees. Keep as cool as possible until used. If there is no thermometer at hand the water should be boiled until a little below boiling point and the• bottles kept in it for thirty min- utes. The pamphlet contains a large number of recipes in which milk is an important ingredient. One of the main defects of butter made on the farm as compared with creamery butter is "bad flavor. • The flavor of butter exposed for sale is of the highest importance and no smatter how good the butter may be in other respects, if the flavor is wrong, it is bound to be classified as an in- ferior article. On many farms the .cream separator is operated by a gasoline engine, with the frequent re- sult that the butter acquires a gaso- line (carbon monoxide) flavor which detracts greatly from its quality. Some suggestions to assist in the pre- vention of this absorption of gasoline flavor are given in a bulletin on But- ter Making on the Farm, distributed by the Publications . Branch, Depart- ment of Agriculture, Otta Pa. There should be a tight wooden partition between the separator and"• -the en- gine. The possibility of the entrance of fumes from the engine exhaust al- to the separator room may be avoid- ed by having a tight connection be- tween the engine and exhaust pipe and by directing the pipe through the roof instead of through the wall of the building. When it is possible the equipment should be so arranged that the separator is between the engine and the direction of the prevalent wind. The operator should be very careful when handling the engine to avoid carrying gasoline odors on his hands and clothing. Gasoline should never be placed in a cream can, milk pail or any dairy utensil. _. Apple Storage. The results of an experiment con- ducted recently at the .., Summerlaud, I3.C., Experimental Station, show that by reducing the temperature of ap- ples,to 32 deg. F., soon after they are picked, a greatly extended storage life may be obtained. The advantages of cold • storage , over common storage lies largely in the fact that it pro- vides low temperatures during Oc- . tober• and November, while common storage temperatures during these months are frequently as high as 50 degrees. It is pointed out, however, that cold storage should not be re- garded as a cure-all. Even at 30 de- grees the life• processes o fthe apple continuo to progress, though at a re- duced rate. To be most effective low storage temperatures must be accom- panied by other factors, such as ef- ficent harvesting methods,' high humidity, proper ventilation, and the use of oil wraps for some varieties. ItI is Lair to say that the consumen. should also know how apples should be treated after they come into his hands. A week or two in a warm fur- nace room or under the kitchen table will spoil even the best apples.. The best place to keep apples is in a cool, damp cellar from which they may be drawn as required. Protecting Orchards Against Rodents. Pasteurizing Cream on the Farm. Pasteurizing cream is not so easily done or/ the farm as in creameries where special equipment is provided, but in cases where it is difficult to get the cream to churn, or where there are bad flavors on the cream, when the butter is to be stored,,: or when a mild flavored butter is desired, it will pay to pasturize. Simple meth- ods of home pasteurizing are des- cribed in a bulletin on Buttermaking on the Farm, distributed by the Pub- lications Branch, Department of Agri- culture, Ottawa. When steam is available the heating can be done by putting the'cream in shot gun cans, placing the cans in a tub or box of water andturning the steam into the water. These shot gun cans are well soldered, plain bottomed tin contain- ers about 8 inches in diameter and 20 inches deep. When the desired tem- perature is reached the water may be drawn off and cold water or water and ice put in the box to cool the cream. Where no steam is available, an ordinary wash boiler half filled with water may be set. .on the stove and shot gun cans put in it. . The cream must be stirred continually while being heated, and cooling will be done more quickly and effectively. whenn•the cream is stirred. When the only difficulty is getting the creai3l to churn 145 degrees will be enough, but for the other objects mentioned the cream should be heated to 165 to 180 degrees. Heating to these high temperatures -,will give the butter a cooked flavor, but it will soon pass away leaving a mild, sweet flavor. Pasteurizing should not be done un- til all the cream for a churning is on hand, and the cream should remain at a churning temperature at least three hours &fore churning. It usual- ly requires a slightly lower churning temperature than the unpasteurized cream. - One of the greatest hazards in the growing of a 'young orchard is tiea danger of girdling from mice and rab- bits, but this hazard can be almost, if not entirely eliminated by the adop- tion of precautionary measures. The injury caused by these animals varies from year to year, depending largely upon their available supply of food. The: injury is greatest when the, ,or- chard is under sod, according to a cir- cular on' The Proctection of Fruit Trees from Mice and Rabbits, 'distri- buted by the Publications Branch, De- partment of Agriculture, Ottawa. When there is any rubbish lying about it should be removed before the win- ter sate in. 'Mice usually attacka tree on the ground under the snow, therefore a small mound of soil from 8 to 12 inches in height raised about the base of a tree is an effective pre- ventii.ive. r;;A good practice is to inent of Agriculture, Ottawa. In the wrap the tree withordinarybuilding case of the hardy roses mentioned 'raper, The "paper is cut in strips. about 6 or 8 inches wide, wrapped fairly snugly around the trunk, tied at the top and bottom, and a little earth mounded up around the base. The use of a wire protector or ono made of tin or galvanized iron is economical in the end, as they are durable. Hedges.' Many people in Canada are show- ing a great interest in hedges and their use is becoming much more common than formerly through out the country. It is interesting in this connection to note that what is per- haps the largest collection of hedges in the wore dis at' the Central 'Experi- mental Farm at Ottawa, and expert, mental work with hedges has' been conducted on practically all the 'Do - hundred and twenty species of trees rhinion Farms and Stations. Some and shrubs have bean tested and some of the most reliable of those are d, scribed in a new bulletin on Orna- ental Trees, Shrubs, and Woody cilijnbers. The Siberian Pea Tree is reccinmended :as perhaps the best ooh, deciduous he ee for the colder A New Zealand Natural Wonder • to -day; another in a 'eek, and so on. The Rita is to get the work beer with as soon as possible and then stay away from the deur until, the trapping season opens. Sarno inex- perienced trappers will putter around enlarging the burrows, menthe after they were dug. Others can not re- sist • the temptation of a close ex' amination. All these things tend to defeat the very objeci whieh'"•tke trap• per hopes to accomplish, ' Small rapids turnist, ideal feeding grounds for a number of 'small fur- • bearers, The waters wash ileh, crabs, clams, ete., into holes where 'they are easy to get. The prink r likes these places, and so does mac- eoon. Make these places mare at- tractive by planting food there, Dur- ing summer and fall months, scraps of meat servo. It does not matter much which kind if the mieat is fresh. The animals get into the habit of coming to these spots for food, and later on, geed catches can generally beyniade there. Avoid large baits. They generally serve no purpose'ex- cept to warn the game. Where there rare riffles, such al have been des- cribed, furbearers will locate near. You can help matters somewhat by making the pockets previously men- tioned, so far as mink is concerned, -at least. The raccoon, muskrat and mink like to investigate hollow logs than are anchored in shallow water. Set made at the- entrances are almost sure fur getters and may be depend- ed upon, if properly made, to take pelts so long as the ice does not form. And the tile -drain outlet—how many times have we passed, on the banks of streams, outlets clogged. with mud? Dig them open. Ae a rule, the owner will thank you, for a better -'flow Iso .permitted. Make a small ditch ,to_tbe drain. This rare- ly freezes so long aa water flows, and cf will attract game to the place. In fact, sets at tiles are perhaps the easiest and most successful for the amateur to make for mink. seseeteatienna THERMAL SPRINGS AT ORAKERKORAKO The boiling pools are in the background, with their unfailing columns steam, While the man stand's upon a 'crust formed by the silica deposits. should be waterproof... Tea roses are the most tender of all. They should be earthed up as described for the other roses, and in addition cov- ered with a box filled with dry leaves. Crab Apples. Most varieties of crab apples are very hardy and may be successfully grown even where the winteas are quite severe. This tfruit is generally very popular for preserving and jelly- making purposes and finds a ready market in the cities. There are many varieties of ,crabs, and some outstanding ones are described in an Experimental Farm bulletin on the Cultivation of the Apple in Canada. A very profitable variety to grow is the Hyslop, which is very hardy and productive and an excellent '-keeper and jelly maker. Another 'fine crab apple is the Martha, which is large, highly colored and very hardy. One of the best known of these apples is overhanging banks, near roots of the Transcendent, a handsome fruit trees, by shelving rocks, etc. Care- Winter Protection of Roses. Rugosa hybrids, Australian briars, Provence or. Cabbage roses, Damask' roses and Moss roses need little or no winter protection in most parts of Canada, but other roses must be pro- tected exoept In very favored terri- tories. The methods of protection to be used in different parts of the eoun- try are clearly outlined in a bulletin on Hardy Roses distributed by the Publications Branch of the Depart - bi ' of Ca'llaita, above, in the Prairie Provinces, where the country is open, it is desirable to mend some of them down and cover them with soil, and place evergreen" boughs over them where these; can be obtained. For Hybrid Perpetual, Hybrid Tea, and Tea roses more pro- tection is necessary. A simple meth- od of protecting Hybrid Perpe teals ark Hybrid Teas is to"`earth them up six or eight indhes or more, thus' pro- tecting the lower part of the stems. 'Even if the .tops are killed back the lowes stem is almost sure to remain alive. In addition the plants may be bunt down and held down with soil, or - where bushes are not usually pruned back severely they•s'nay be en- tirely covered with soil to preserve them. Where this treatinent is not sufficient a-- light covering of straw, straw manure, or leaves held in posi- tion by evergreen boughs might Abe tried. Good results are obtained, when other methods fail, by bending the bushbs down and covering them with a bels, and still further protec- tion is afforded by bending down, put- ting over them a box without Cover or bottom, filling this with dry leaves Catchingg . Them I • Tunnels and Tile Drains Where two ditches or small creeks come together at a sharp angle, it Bringing` Furbearers,-to Your usually is easy to make a tunnel be- • Trap$, twe•en them just above the junction, Mink trapping is mod'1y near or on water. Small, meandering creeks of- fer the beat p1aeea for sets, since the animals can find sheltedfor runways and dens. Food Is easy to get in the shallow places. If the trapper will go along streams late in summer and dig dens in the 'banks., he will find later that minks have enlarged the burrows and moved irate them. In short, the trapper can have the "fur pockets" just .where he wants them, so -catches can be made to the best advantage, The way to dig the pockets is as follows.: Wade along the shores of a creek and select places for dens under of rick yellow color and very produc- tive. Gabby Gertie is a or,04ike, and putting a CbVerrori the box which "The faster you step the harder it is to keep up with running expenses." To the valiant actions speak alone. --.Smollett.' fully remove the earth, making the burrows about 18 inches deep and four or five inches in diameter. When you have finished, leave the spit as nearly natural as possible; that 'is, leave no boot marks, etc. Sometimes draping the den with a bush or with weeds helps to make the appearance inviting. Last of all, dash water over everything with which the hands may have come in contact,, so as to destroy the human scent. •Dens should not, of course, be made too close -together. Perhaps every 100 yards is' close' enough. Some- times, if conditions are just right, two burrows within 'a few rods of each other will be, occupied. Hence, the matter' of . distance must be left largely to the judgment of the trap- per. It may help the beginner who has not had much experience;.•,,to say that if there is but a comparatively short distance on the stream that will furnish what the mink desires, and signs indicate that the animals are, fairly numerous, several burrows to 100 yards will be none too many. After all is said and, done, too few dens is worse than too many. Do All Work at One Time The pelt bunter must not make the •mistake of doing his digging at vari- hole ous times—that is, making one. Food For the Toddler Plain Simple Diet is Alwaye' Best Little Dick was two years old and badly spoiled when the was brought to the hospital one day by his pros Porous but worried Parents, He re• fused to eat solid food's. All Dicky wanted was intik, and he tools it from his bottle. The family physician, a baby specialist, had said that the boy was eturdy enough and had good teeth, but would not develop info a sound, bright and healthy boy with ' good ascend teeth unless his ,dlet was changed to one including well -cooked solid foods, Dicky was left with us for a few weeks. We gave him milk toast the first night, but he recused it. Cereal and milk tempted them the next morn- ing. The battle ragedbeween hun- ger 'and temper, but hunger won and he learned to like his cereals, egg,' Vegetables, 000ked 'fruits and' dry res r Usually the opposite is true. More children are, given solid foods too soon. In some homes the foods for grown-ups are fell to tiny tots.'" Par- ents,,who shield theirehdldren care, fully from hard work will serve them pie, fried foods and rich, concentrated, sweets, then wonder why the chin' dren are cross, have headaches and frequent "stomach spells." Solid Food at Eight Months At eight months a child needs cereals, carefully cooked and strain. ed. One teaspoonful of cooked cereal can be mixed with a little of the bot-' tle feeding and fed with a spoon each day. The amount of cereal is in- creased until the year-old child eats two tablespoonfuls of cooked cereal twice a day. Oatmeal . is best ii constipation is a problem. For little folks, cereals should be cooked until when strained we have a jelly or thick gruel. Serve with milk. With vegetables, begin with a little of the water from spinach or string- beans, then use strained vegeables until the teeth come, then chop or so the waster flows _through. Such mash the vegetables. Babies • take excavations are natural draws for only a little each day, bu by eleven mink, raccoon and muskrat during the entire season. Frequently, skunk, civet, weasel and opossum visit these tunnels. f A similar fur packet can be made with tiles, if they can be had with- out too much trouble. Select shallow water. Lay several tiles so as to make a sort of a tunnel, using stones, mud, etc., to guide the water through. Minks, it seems, invariably try to enter such places, and sets at each entrance usually get many pelts dur- ing the season. Baited pockets . made during the trapping season often serve the trap- per nicely. Select places under rocks and banks. Use parts of musk- rat carcasses, always putting the bait in the same spot. Soon you will find' signs• of game nearby—depending in large measure, though, un your, skill in doing the work without leaving signs of your presence. When the' animals become familiar with such spots, they generally are not hard to •catch. In fact, they get used to the locations and the food and seem_,to baked white fish is better than meat lose part of their cunning. It must far most children. be said, however, that the presence Of flesh near mink dens often makes the animals more wary than usual. The pelt hunter must weigh these things carefully before he uses the idea. months of age they should have one tablespoonful of. cooked green vege- tables, and two tablespoonfuls of baked potatoes each day. Rice, well cooked, may 'be substituted for pota- toes occasionglly-• When the family has spinach, sum- mer squash., asparagus or celery, a small portion may be strained and fed to the baby, provided no vinegar, fat meat or pepper isusedin cooking. A little salt may be added. Later; the child of a year may have string-:. beans, lettuce and corrots. The last! may be served grated, if not too. stringy. Fruits are given in small amounts first, starting with one-half teaspoon.' ful of juice in the early months, go-: ing on to two tablespoonfuls • daily. Strained cooked fruit pulp is intro-, duped at six months, Increasing In given twice a day, e Some doctors allow meat to be given to three-year-old' .children Others postpone this until • five) Saxon comes, ' first, then small pieces of roast beef or Iamb. Boiled or Cod-liver oil, one teapsoonful each day; protects, the child from rickets, and some doctors think throat and nose troubles are avoided in this way. Milk the Mainstay ere In giving Dicky solid foods, milk was still the mainstay, and baoybone of his diet. This will bo true until he Is grown. Knowing that he has his full quart of good, fresh, clean milk each day, we need not worry if he neglects his egg or vegetables. We always gave hire new foods at tyle Ara of die mT ahe was quite hungry and ready for anything. Get- ting used to new flavors is hard. We succeeded in teaching nips table manner's. No need for Dicky to be untidy about eating. He used a ; short -handled teaspoon and a big plate, and fed himself very 'well. Nearly all children like milk or gelatin desserts. Prepared gelatins may be used by omitting the sugar and flavoring extracts. The manufac- turers of prepared gelatin gladly furnish booklets of recipe on re-' quest. Shaping the gelatin, in molds makes quite aa,blt with children. Prune or Date Surprise Stuff dates or stewed prunes with bits of marshmallows and mold in lemon or orange :jelly, for an attraC- 'tive and healthfutr desaert. Rice Balis With Fruit Sauce Remove the. stones ,from and cover., each 000ked prune with one-half cun well -cooked rice, shaping into a . bt4 or cone. Serve in glass cups ori saucers with the juice poured over as What's Madder Than a Wet Hen? Hen—"I actually believe those fool ducks enjoy this disgusting rain!" Ship Building in Nova Scotia A fast fishing schooner in our marititne sister province. SCENE AT LUNE1\18E11G course of construction. A picttiresquo old -tune Fruit With Junket Carefully made junket -ie poured into glass cups over strainer frult pulp to which beaten egg where -hays, been added. Placer a .spoon over frnit palp while adding the ,junket to pro-' "vent the pulp from floating, ''Keep' the cups warm for 20 iniriutes, theft chill until served. -� The measure of ,•hospitality these days is coming more and more to be a' dry meaettre, A 100 per cont. optir:oist la a ennu,. who belleves the thinning out of his .. hair is only m a temporary matter. ndustry that 'still flourishes Is Tesla prodiots the fuelless plane,