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Address communication* to Aflrortomlit, 73 Adelaide St. Weit, Toronto CARE AND ADJUSTMENT OF COLTERS. eldc so that It extends forward be- yond the point of the share and raised The colter has much more to do Just enough above the point so that it with the proper operation of a gangi " <> ainst the lands.de. Hold n ; plow than is generally supposed. HI tl ' 8 Position by placing the right foot ffecu, more than iU main purpose of 1 a*"'"* '* Nm adjust the colter so cutting off the Bide of the furrow slice! "t its blade lies flat a gam at th* out- .o that the thin of the moldboard will! M* ot tha * Do this with each not have to tear its way through the! boiiom in turn and J , wl11 have n ground, Consequently permitting the | variation as f ar as the colters are con plow to do a nice, smooth job and ma- ce ied. terially lightening the draft. A Piling problem sometimes One of the marks of a poor job of comes U P in th case of 8 three-bottom plowing is unevennc-ss or where the * low following a standard-type trac- furrowu made the same round can not; tor which does not run In the OUTOW. always be plainly distinguishsd. Some-| In "P 11 * of all that is done, the middle times thig is because the plow is not bottom will turn a furrow which is running level. At other times one I lower than the others. The reason bottom is a little too high or low, due| wil1 generally be found in the fact that to variation in the shape of the beams. I the middle bottom follows the right , _ _1 ! - 1 J 1 __..__ * U ,. ,1J -* IJ-.WQ Or the front furrow wheel is regular- ly run against the furrow bank when it is supposed to run at least two inches away from It But the most common fault is that the operator for- get* that each bottom turns over the Britain Needs Wrangel Island. Wlhjalmur Steffansson, who Is urg- ing Britain to assert Its rights to Wrangel Island, because It will be- come an Important base for wirolees and nil-plane* whn matt carrying across the Arctic has become a com- monplace. Soviet Russia Is reported to have given orders to prevent any British ship reaching the Islands. drive wheel and because the dirt loos- ened by the grouters rolls into thej ^ furrow, leaving the middle furrow at Vegetables for Vitamins, slice apparently lower than the others. ' The remedy is to set the middle colter a trifle farther out. soil that the colter allots it, no morel In sod plowing the colters should be arid no less. They cannot be st In a set deep enough to cut off most of haphazard manner, but exactly the the roots, but not deep enough to in- same with respect to each bottom ex- ] terfere with the penetration of the cept for the one instance which I will plow. In stubble plowing there is no necessity of running them more than three inches deep, even in deep plow- mention later. Practically all plow Instructions give three-quarters of an inch as the 'ing. In cornstalk ground especially, proper distance to set the colter away j the stalks and other trash will not be from the shin of the moldboard. This cut satisfactorily when the colters are insures a clean furrow wall and the 'set so deep that they will simply push minimum friction on the landside. j the trash ahead instead of running There is often difficulty in determin- ' over and cutting through it. The colter ing this distance after it is known to > axle should be directly above or a b* correct The following method is ' trifle back of the point of the share. C'niimoi.ly used by manufacturers'] The colter blades must be sharpened plow experts when getting a plow | from time to time to give best results, ready to enter a competitive demon- j It is we'll to remember that it is cheap- Kt ration : Take a planed fence board j er and better to pay the cost of sharp- three feet long and six inches wide, cning the shares and colters than to It will be nearly three-quarters of an pay for the fuel necessary to pull dull Inch thick. Lay it against the land- tools through the ground. Ontario's Better Live Stock Train By L. Stevenson, Secretary and Supervising Director, On- tario Dept. of Agriculture. The Ontario Better Live Stock | Train of 1923 was organized by the] officials of the Live Stock Branch of j the Ontario Department of Agricul-j turc, assisted by the officials of the; following organizations: Dominion | Department of Agriculture, Industrial and Development Council of Meat Packers, Ontario Live Stock Assocla-i tion, the Canadian Pacific Railway,] and the Canadian National Railway.; The train was made up of sixteen cars, eleven of which carried live stock for demonstration and sale. A lecture car , nd staff maintenance cars com- plctcd the train. During March the train made twenty-one all-day stops (!) a.m. to 10 p.m.) and twelve half-day Btops. Dur- ing April, twenty-one all-day stops and four half-day stops were made. Tho total number of actual farmers visiting the train during the period was 37,600. The number of school I children that were conducted through' the train by officials nnd teachers was! 6,500. I/ecturcrs, demonstrators and salesmen were continuouxly on duty in the various cars, and dealt with the varied inquiries of the visitors. EDUCATIONAL FEATURES. The swine carH were specially fitted to make demonstrations in swine grad- ing possible, and give the farmers throughout the province a clear idea 1 of the type nnd conformation required for the different grades of hogs under the new grading regulations. Repre-i Hcntative hogs, with the corresponding cured Wiltshire ni'les, were used in this demonstration. Kor the conven- ience of farmers desiro-ia of purchas- ing young breeding stork of the bacon 1 producing type, a carload of boars and sows from nix to eight months of age was included in the train. Many sales were made, and good typo young breeding stork left the train for new homes at every stop. The supply of stock was replenished at various point*" ulong the line of travel by pre- vious arrangement. POULTRY KEF.rMNO. The poultry car was fitted out to demonstrate the most approved meth- ods of selecting, feeding, housing and preparing poultry and poultry pro- ducts for market. In the exhibit wero Included live birds showing desirable types for egg production and also those for mest production. Culling demon- strations were givon throughout the day, being illustrated with living ipfcimens and skeltor.n. Models of poultry houses and equipment, nnd of hatching and brooding devices, occu- pied a prominent position in the ex- hibit. Poultry nutrition w,u ill ; .. trated In an attractive way through the use of colored transparnncles, giv- ing rations used In chick rearing nnd the results. The Canadian Egg Standard was well illustrated by a continuous candling and grading clc ni'in.ii ration. Killing and plucking, .IM dime by the expert in charge, was nj revelation to many, as the loosened feathers were stripped from the bird In the sliort space of one minute. DAIIY1NO. The dairy cow ear containod good grade cows, representing the HoUtein,! Jersey, Ayrshire and Shorthorn breeds. These animals were selected to show the influence of pur bredi bulls, and demonstrate the high de- gree of excellence that may be ob- tained by careful breeding. Demon-' strut ii and lectures were given on these COWHJ with special emphasis on; type and conformation as associated with high class cattle. Ayrshire, Hoi- stein, Jersey, nnd Gurnsey bulls were offered for sale at coat These bulls were selected for their excellence of type and the production of ancestry. A number of young bulls were sold nt the various sto).s. A dairy lecture was given each afternoon in the lee- tun' car, dealing with feeds, herd iir.- provc'imnt, and the rearing oi young stock. SHEEP AND WOOL. In the sheep and wool car, a very attractive exhibit was presented, pre- pared by the Provincial live stock men, co-operating with the wool grow- ers, the brooders and the woollen mills. Typical fleeces of tha principal grades of Canadian wool wero shown and used in demonstrating the various grades, classes and purposes for which each was used. The preparation of wool for market wan strongly em- phasizod. Samples of cloth, knitted goods, blankets and yarn made from Canadian wool from Canadian mills, wero shown and described. A num- ber of live sheep wero carried and suitably displayed, emphasizing the best breed types and market classes. Lectures were given on breeds, breed- ing, judging, nnd the care and man- agement of the flock. Two pens, one showing the progeny of a good type pure bred ram and another showing the progeny of a grade ram, attracted considerable interest through the les- son of superior lambs from the pure bred sire. A full line of shepherd's tools and sheepfold requirements was shown, and explanations or demon- strations in the use of same were given by the officials in charge. BEEF CATTLE. The beef cattle exhibit consisted of a display of steers illustrating market grades and typo improvement through' the use of pure bred sires. The On-' tario Agricultural College supplied a: number of animal* from a breeding, experiment that has been under way iluritiK the past two yearn, so that the farmers of tho Province aould Bee for' theni'plvcH the result of good breeding, 1 coupled with proper care, feeding and management. From the five cars of bulls for sale, many soles wero made.! Huyers were looking for quality and npprnci.ited tho guarantee and tho likelihood of getting u good bull when purchasing from the government. To! indicate the type of former that the' lessons taught by the train was rsach- 1 Ing, it can be said that, out of the! first fifteen bulls sold, all but one went; to farms whart the owner had not pre- i viously kept a pure bred sire. The demonstration train attracted and enlightened farmers who hitherto had been disinclined to admit the ad- vantages of pure bred sires and of better live stock. By L. F. Burrows, Secretary, Can-' adian Horticultural Council. Comparatively recent is the addition of the word "Vitamin" to our vocabu-j lary, and even though the use of the. word is now common, its meaning is not yet understood. Physicians have long recognized the value of vegc-j tables in the daily diet and we are' now told that this value lies largely' in the fact that they contain vitamins, 1 and that vitamins are necessary to' life. Some vegetables contain greater' quantities and of different kinds than; others. Three distinct kinds of vita- mins have been named "A," "B" and "C " Vitamin "A" is a mysterious ele- ment in food, without which children cannot grow, but which grown folks also need. Shortage of vitamin "A" leads to disease of the eye, skin, and kidneys, and may cause bad teeth, diarrhoea, pellagra and other ail- ments. As a rule, seeds of all kinds are rather deficient in vitamin "A," although green peas contain appreci- able amounts. Leafy plants, on the! other hand, are valuable foods in this! regard. Spinach and chard are prob- ably the richest of the common leafy foods in this element ; lettuce ranks next, with cabbage holding third place. The roots and tubers vary, sweet potatoes and carrots ranking first, \ while white or Irish potatoes contain but a small amount, and It is doubtful t If beets, rutabagas nnd parsnips con- tain appreciable amounts. Tomatoes,' however, are very rich in vitamin "A", and Hubbard squash is alo a valuable source. Little work has been done on the fruits, but there is evidence that apples, bunonas and ornngps contain small amounts of this vitamin. Vitamin "B" is gunrdinn of good! digestion and proper functioning ofj the liver and other glands. This vita- 1 min is found in the germ and hranny portion of cereals. In the milling ofj wheat, however, this vitamin is so ; completely removed that the besti grades of flour are entirely lacking. This does not mean that wo should condemn the white breads, starchy foods, white rice, ete. ; it merely means that we must choose our foods Intelligently and cat more vegetables. Potatoes, sweet and white, contain appreciable amounts of vitamin "B," although the turnip and onion arc more valuable In this regard. The beet root contains a fair amount, although Its leaves appear to be much richer. I This vitamin is also found in tho to- mato, cabbage, spinach, lettuce, pars- ley, and tho lowly dandelion, tho to- mato being especially valuable. While many fruits have not been studied, it is probably safe to state that most fruit juices contain appre- ciable amounts of vitamin "B." It is likewise probably true that nuts are valuable sources of this vitamin, in- asmuch as all nuts that have been studied contain appreciable amounts. Vitamin "C" prevents disease and promotes the general health. Lack of it given the skin a bad color and makes the heart weak. It has long been known that lemons, limes, oranges and fresh fruits were curative in scurvy. It has only been in recent years that we have understood that this curative effect was due to vitamin "C." While oranges have been used for a number of years in the treat- ment of infantile scurvy, it is only recently that it has become th com- mon practice to supply orange juice to infants as part of the regular feeding practice. More recently it has been discovered that tomato juice is prac- tically equal to the juice of the orange in this regard, and many physicians in the poorer districts ' of the large cities are prescribing strained tomato juice in place of orange juice. The juice of canned tomatoes seems to he very satisfactory for this purpose, in- dicating that the canning process is not particularly destructive as far as vitamin "C" is concerned. Berries are known to have scurvy-curing proper- ties, although little investigational work has been done. The Swedish turnip or rutabaga is very valuable as a source of vitamin "C" and the same is true of the car- rot. Young carrots are apparently more valuable than old carrots and this appears to be true for many vege tables. As a rule, it is probably safe to state that the vitamin content of vegetables is highest at the time that the vegetable is most prized from the standpoint of tenderness and taste. Potatoes, onions and parsnips are also considered valuable antiscorbutic foods. Rhubarb, lettuce and cauli- flower must also be included in the list, while lovers of cabbage salad and "slaw" will be glad to know that raw cabbage is one of the best sources of vitamin "C" that we have. Tomatoes have the three kinds of vitamine* necessary to human health. Most vegetables have one or two but seldom all three. It is probably best to eat our fruits and vegetables in the fresh form when it is possible to do so. There is little, j however, to be feared from the usual methods of canning and cooking. If we eat u sufficient amount of vege-i tables and fruits throughout the year, it will not matter if a small percent-: age of the vitamins are destroyed in! the cooking process. As a rule, long continued heating or cooking is con-! sidred undesirable, and air should be excluded as far as possible. It is not necessary that we be vege-' tarians. We should be reasonable and sensible and not faddists. Every diet, especially that of growing children, should contain milk, butter, eggs, fresh vegetables, and fresh fruits if wo expect to obtain the best results. Various fruit and vegetable canning recipe books have been issued from time to time, but the best that has re- cently come to my attention is that issued by the Fruit Branch of the Do-! minion Department of Agriculture. Theso booklets contain recipes which have been thoroughly tested, are prac-j tical and economical. They may be; had free upon application to the Fruit Commissioner, Department of Agri- culture, Ottawa. Dissolve in boiling water Soak an hour or more (Colorad cltth only Ui i~ui) Use enough to get a big lasting suds Big lasting suds one secret of Rinso's amaz- ing power to dissolve dirt. If you don't get lasting suds, you have not used enough Rinso. After soaking, only the most soiled clothes need light rubbing with dry Rinso. Your clothes don't need boiling if you use Rinso. But if you like to boil your white cottons, use enough Rinso solution to get the suds you like. Rfrwo /j made by the largest soap makers in the tcorld to do the family nash a easily and safely as LUX does fine things. LEVER BROTHERS LIMITED TORONTO R3Q2 He Needed Another Year. "Position wanted" ran an nilver- 1 tlsern<nt In a Shanghai newspaper. "A young Chilnoee with four years' ex- perience in English seeks place us a Junior clerk. Salary no objection."! As a matter of fact. II usually Isn't POULTRY For several years past, the food value and medicinal qualities of yeast; have been constantly before us. As toi its tonic properties, as an aid to Ji- irestion and assimilation, as a correc- tive of constipation tendencies, and anj appetite stimulator, it has been thor-i oughly and satisfactorily tried out : first by the family and now with the | poultry. On of the first experiments in feed- ing yeast to baby chicks, was found to be so satisfactory that its use ad a general poultry feed has been adopted. It is prepared by soaking a pack- age in a half-gallon of water until the yeast is soft. Then it is made into a soft batter with cooked potatoes and flour, and allowed to raise. Then it is stiffened with cornmca\ until crumbly, and spread out in the sun to dry. When it is thoroughly dry itj muy be sacked and stored for use, and will keep indefinitely .if placed in a dry place where it will not mold. For feeding baby chicks, goslings, ducks or turkeys, it may cither be crumbled flue or soaked until soft; but do not feed oftentr than three times a week. For feeding the older fowls, allow a pint for each dozen fowls, mixed with the other feed used. It may be given either as a dry feed, or with a wet mash. Let us remember that the only way 1 to keep our life peaceful and happy is to keep the heart at rest C. "& Spurgeon. See that you lay drains below tha frost-line and out of the way of the plow-point FARMERS' BOOKLETS SENT FREE Any of the following may be had fr**, on application to the Publications Branch Department of Agriculture Ottawa, Canada Keep looking ahead unless you are In a pasture with a ram. Home Education "The Child's First School Is the Family" Froeb*!.' Mother's Clothes By Lydia Lion Roberts "Why, mother," cried the little boy. his eyes shining, "you look just like a schoolgirl in that white waist and blue tie. I like that, wear it again!" Children do notice mother's clothes and are quite fine little critics. It ls> interesting and profitable to question J the reasons for their approval or dis- 1 approval of various dresses, and aj wise mother will talk over her clothes ' with the children. If she explains the reason she chose u certain color, how she matched her hat to her cloves, why this cloth is stronger than some- thing else, and all the littlo effects ' that combine thrift and good taste, tho children will not only be pleased at her confidence in their understanding,; but will absorb much useful knowledge' about clothes. Sometimes a mother dors not realize tho pride and interest the children take in her clothes. , "I like to go out with you since you made that new skirt," Raid a little girl, "the other one didn't look so nice." If a mother gets careless or din- ' couraged and lets her clothes lose their charm, the children resent it even if they do not voice it. It is only fair to the children for mother to spend as much effort and thought on her own clothes as she does on their 1 fascinating apparel, and then in later! years they will not demand every- thing, but will want mother to have pretty things too. i It pays to understand and weigh a child's remarks about clothes ai that is one way of learning how the little brain is working. A mother came into the room where two boys were playing and showed them her new silvery gray straw hat. "You look Just like a hearse," an- nounced thft younger boy delightedly. The remark was rather startling, but the mother smiled and said, "Do you like this hat?" "Oh, yes, it's so shiny and pretty," replied the boy, "and I like the silver look." "Did you see anything to-day Hbont that same color?" naked the motber, still searching for the reason buck of that first remark. "Yea, I saw a carriage all silver and shiny like your hat," nodded the child, "and brother i ..iid it was a heart-o." The connection was explained', for, ihildike, he had connected the first gray hearse he had seen with the sil- very pray hat. HU mind was grasp- ing the fact of a n\v color effect. If the mother had been irritated at his impulsive remark, or had laughed it away, she would have hurt the child and driven his new thoughts and con- fidences back into himself. To dress tastefully, to bring the children into companionship with mother by sensibly discussing clothes and the art of dressing, to make it a jolly, festive occasion when mother has something new, is to realize that In the development of the child life in important part is played even by mother's clothes. The Silo Foundation Has a Hard Job. The silo foundation has two big jobs it has to carry the vertical loud of the silo walls and the bursting strain caused by the settling of the silage. To insure that it will do both jobs, 1 use plenty of stool re-enforcing nnd make the masonry footing* wide, so ; as to prevent uneven settling with the) resulting cracking. Regardless of thej kind of foundation that you build, al- ways use the belt of materials. Prob- ably there are more silos standing upon concrete foundations to-day than upon any other. The silo foundation on my neigh- bor's farm was made with dirty gravel (in the concrete), and the result is, the foundation has (one to pieces within a year after building. Thisj same gravel wa used for other work! about the farm with pretty good re-| suits, but under the peculiar strain of the silij foundation it went to pieces. Use one part cement, two and one- half of sand, and four parts of crush- ed rock or graded gravel for silo work. Use only clean, sharp sand, and water that is good to drink. Dirty water will not make good concrete.-- -R. K. , "Kraut or pickle kegs and tubs are denned thus," writes a subscriber: "I use plenty of boiling water, in which' bicarbonate of Roda is dissolved (one-' fourth pound of soda to a gallon of water). After the kegs have been well scalded, I place them in the nun! for evernl days, then go over the in- sid of the keg or tub with melted paro-wax or paraffin. This makes the kK perfectly swoet inside and keeps it from leaking." CREAM i \V i- Itrit I'U.vcr* of good cfcuralnt vrnv Our -.-Hi.- mut IX i .Im iktlrfx lion .. <mr pilronap II In. rr.tlni nnt HU A.k tor lrtl -iil.tr 1 -If >ou llti iu,ik IM in"-, or Toronto TORONTO CREAMISY. I CHURCH IT.. TORONTO (OHM* "< oiif< B UnrtMi Firmrt 1 C- ' I IM.) I The Milking Machine. Report Experimental Station, Kapus- kaalng, Oat., 1922. Pigeons. Fruit and Fruit Package*. Hardy Rose*. Co-operation in Marketing Poultry Produce. Fox Ranching In Canada, The Influence of Feeds and Feeding on the Typo of Market Hogs. Dairying In New Zealand and Aa* tralia. Weeds and Weed Seeds. Bran, Shorts and Middlings and Fe4 Flour. Finishing Lambs for the Block. Reoleaned Elevator Screenings aa s^ Food for Lire Stock. The Feeding ot 3b*ep. Swine Husbumlry In Canada. Th Winter Feeding ot Beef CstU* la Ontario. Meilleur Cheese. Is Cow Teetln* Worth WliileT Crate Feeding. Standardized Grades of Egg*. Preparing Poultry Produce for, Market,; List ot 350 Publication*. Th Preservation of Ecgs> In th Home. : Name Post Offlc* R.U. No Province (No stamp required) 4 TREATISE Off tho * Horse} FREE! Tkli Nyik tl DM nt U> Ixut ;r wrllwu rr Mi )irtiiMi itnil lit* ftoriuo. tn lil'in.ovnrjdftT. uno.r tv dabl* Ku<!b IE ifekl* with t. r> llmht Uitt h li Ui t. Mil Mil how to rn. Ill.jok.pUr. on 1 li" book ! mrUi mur feUnra In Ik* B*4i1lr of borftut. but ftll you h*t to An l> i uk tour 4>u(|i IM (l n, U u on* o (ilnloc : Barn buici. H s . Ju 1*. i "PIMM MK< mil b/ mil ;uiu dftXAT b*lit| piMlllon* 1 icttuiil i-f Itak H> lorn .i.lii jur (*nilU i h ii > gr tMi4 Ihlirt writ* in an 1 1 .-. I Y COMVM. Dr. B. J. KENDALL OO.. F.tU, VI., U.S.*. I83UE No. S7--'23U