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e § For Real 1 Values in S § 7+ (ok W 6 . our years of experience we can turn out all kindsgof TINSMITH ING that will satisfy. Furnace work a specialty. Get our prices. BRANTFORD ROOFING EXPERIENCE COUNTS _ GEO. McCLURE i eooninindenincnoonmionnoi000000 0000000000000 0000000 000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000 m inoonnionnomonnocnoninonono0Co00000 0n 0000000000000 b00000000m00000000000000000000000000000.000000000000c0000cc000c00nonoo0000c0000 4mcre enc on PAGE SIX PHONE 126. | THEREFORE WE ARE GIVING YOU PURE MILK DAILY _ _ Milk that has been looked after carefully and pasteurized under ideal sg.'rii%ary conditions can be depended upon. Our Déil‘y prides itself on the excellent millk that is now being hanâ€" dled in this district every day. We know that the stable conâ€" ditions are Ad. We know that the cows are in the best of health. We treat the mills under perfect conditions. _ As easy as 2 and 2 make 4 MOORE‘S LUNCH AND ICE CREAM PARLORS _â€"Pure Milk METAL CEILINGS MAIN STREET BURGESS BROS. FOR CHOICE CANDIES OF ALL KINDS MAIN STREET, WESTON Paidâ€"up Capital $ 9,700,000 Reserve _ â€" .‘ â€" 18.000,000 Resources â€" 220,000,000 YESâ€"THIS IS THE PLACE â€"THE YOUR GREAT HOUSEHOLD FOOD IS Bank of Nova Scotia Haye Our Waggons call at your house and try a bottle of our milk. u The moment you open a savings account in The Bank of Nova Scotia it begins to increase, and every time you add to it from your own savings that increase is increased automatically by the interest it draws. TINWARE KNIVES HARDWARE GLASSWARE CUTLERY Nothing is more certain than the staâ€" bility and increase of a savings accounrt. PAINTS QOILS Automatic Increase Why not open one toâ€"day? ~WESTON DARY WESTON, MAIN ST., PHONE 16 SEEâ€"â€" A. E. LUND, Proprietor > Acents for MAIN STREET, WESLION P. R. W. McMASTER Manager You know, everybody knows, that experience is needed for good workmanship. With NEW TORONTO PEASE FURNACES WESTON 22A Do not use stimulants to force proâ€" duction; be carefulâ€"not to _ get the birds over fat; feed sparingly on whole grain, especially to the old hens, and make them scratch for all they get; feed lots of green feed, such as sprouted oats, clover hay; see that the breeders ~are kept healthy and husttling, and the result will be sucâ€" cess. If trapnesting has been practised, a number . of (the most vigorous high producing hens will have been reservâ€" ed from last year‘s layers. If no trapâ€" nest records are available by which to select your breeders,â€" dependence will have to be placed upon selection from external characteristies. In selecting the breeders both male and female vigour should ever be the watchword. The single mating system served its purpose; it was good but extravaâ€" gant. By the use of the, trapnests a male may be mated to a flock of feâ€" males and the same accurate results obtained as: was the case where the individual mating was used. Providing they are i1} good, vigorâ€" ous condition, the late /moultgrs may safely beâ€"retained as the best proâ€" ducers. 4 These yearlings should make most valuable breeders. Do not try to force them, let them come ‘in to laying naturally and they should be.in the best possible breeding condition at the proper time. " First of all to know the individual pedigree of each bird it is necessary either to use single matings or to trapnest and, you can bank on it, if you are to do good, careful breeding either one of these methads must be followed. / } Early, well devoloped pullets may also be used to advantage. Again the trapnest records should be used as a basis for selection. If it is not possible to trap the year round, try to trap for the winter months, using these recâ€" ords as a basis for selection. If trapâ€" nesting is out of the question7 select those pullets that have been‘laying heavily up to the time of mating. This can readily be told by the fading.of the shanks. To these females that have been selected should be mated, either cocks that have been tried out and whose Caughters have been heavy producers or_ vigoreus, wellâ€"matured / cockerels the sons of hens that have been keavy producers and whose daughters, the S==â€"= > fte cockerels, have indicated that they will be heavy producers. If you have not been doing careful individual breeding, it will be advisâ€" able to secure breeding males from a breeder who has, and on whom you can depand. The tears from the last hard bumip were still on the rosy cheeks, but the little fellow looked from his adviser to the shining steel on his feet and saidy pluckily, "I didn‘t get som! new skates to give up with; I got ‘em to learn Rhow with." â€" \ Curry of| Veal, French Style Four tablespoons fat, 2 sliced on ions, 2 cups veal, %% tablespoon curry powder, 1 teaspoon salt, % teaspoon pepper, 3/~cups boiling water, 2 tableâ€" spoons flour, 2 tablespoons vinegar; % cup raisins. Cut the veal in pieces. Melt the fat, add the onions and cook until brown. . Add the curry powder, salt, pepper, water, veal . and raisins. Cover and, simmer till the raisins are plump andâ€"tender, about fortyâ€"five minutes. â€"Mix theâ€"vinegar and. flour till smooth and add to the mixture. Cook fifteen minutes and serve with a border. of steamed rice. PREPARING FOR THE Li No matter for what purpose breedâ€" ing is carried on, to get best results it is necessary to know what is back of each individual in the mating. From a practical standpoint "The hen that lays in the hen that pays," so it is from this standpoint that the mating of the hens will be considered. _Observing the hard time(he was having, a woman on the bank . said kindly, "Why, little man, I wouldn‘t stay on the ice and keep falling down so, I‘d just come off and watch the others." ) Cheese. Souffle One cup grated cheese, â€"3 tableâ€" spoons butter ‘substitute, 3 tableâ€" spoons flour, % cup milk, | 3 eggs. Scald the milk; add to butter substiâ€" tute and flour which have been comâ€" bined to a smooth paste. Add cheese and when melted and slightly beaten egg yolks. Fold into stiffly beaten egg whites and put in an oiled baking dish. Bake in a moderate oven fortyâ€" five minutes. Time in combining, 10 minutes. Time in cooking, 10 minâ€" utes and 45 minutes. .Temperature, 300 degrees. Recipe makes siv servâ€" ings. Any time of the year is time to preâ€" pare for the breeding season. If it is too late to secure proper conditions for this season it is not to late to get ready for next year. s The cold snap, hardening the pond near sixâ€"yearâ€"old Harold‘s home, gave him jan opportunity to try his first pair of skates.. Of COul‘Sf he made a poor‘ job of it and was}down every minute or two. « a , Frosting & One egg white, 1 cup sugar, 1â€"3 cup water, % can grated cocoanut, pinch of cream of tartar. Cabbage Salad Two cups cut cabbage, % cup milk, 2 tablespoons «butter substitute, %% cup vinegar, 1 tablespoon salt, mustâ€" ard, 1 egg. Heat the milk, add the butter substitute, seasonings, and beaten egg. Cook until it begins to thicken, add the vinegar. ‘Add to shredded cabbage, either hot or cold. Time in combining, 10 minutes. Time mi cooking, 6 minutes.. Recipe makes six small servings. Black and White Cake Two squares unsweetened chocoâ€" late, 4 cup sugar, % cup sweet milk, 1 egg yolk, % cup butter substitute, % cup sugar, 4 cup sour milk, 1 egg, 1%%& cups flour, i teaspoon soda, %% teaspoon vanilla. Melt chocolate over hot water, add 4 cup of sugar, and gradually sweet milk, then add yolk of egg, and cook until mixture thickâ€" ens. Set aside to cool. Cream the butter, add gradually 4 cup sugar, egg well beaten and sifted with soda. Combine ;nixtures and add') vanilla. Bake in. shallow cake pans ‘and put betweenâ€"and on top boiled frosting. @|lll|IllllllIllllllllllllllllllllllpllllllllIl“III"I"IllllllllllllllllIlllllllllu|||lllllIIIHIIlIllIllllllllllIIIl|"|ul|lllIIlllllllllllllllllllll[E-l Eullnl|uluunllnlnlln|u|uunllullllll.lllllllulllll|llIlllllIllllllllllnlluunluuunnunu||unuu-ulllunnunnululunnnm FARM AND HOME TESTED RECIPES Poultry Husbandman GEO. ROBERTSON, BREEDING SEASON Mrs. Maloney was before the Magisâ€" trate charged with assaulting the poâ€" liceman. She was following the eviâ€" dence closely and the Jugge, in sumâ€" ming up the evidence, said: ‘"The eviâ€" dence shows, Mrs. Maloney, that you threw a stone at Policeman Casey," ‘"*Your honor, it shows more than that," interrupted Mrs. Maloney, "it shows that I hit him." [ _ The‘ gow, of all our domestic aniâ€" mals, is especially subject to retained afterbirth. This is accounted for partâ€" ly by the firm connection of the afterâ€" birth to the interior of the. womb by means of numerous cotyledons, partâ€" ly by the fact that the retention is as~ ‘sociated with the disease, contagious abortion, and partly through low vitality in the animal, this showing particularly in the inability of the womb to contract, after calving, with sufficient force to expel the afterâ€" birth. _ With the first of these factors it is not the purpose of this article to deal other\than to state that any abortion should also help to prevent retention of the afterbirth. The last facter mentioned is one which can be overcome to quite an extent by liberal feeding and proper conditionâ€" ing of the animals previous to calving time. A. dose of Epsom salts a week or so before calving and a laxitive _grain ration, such as bran, from then until calving time will be found helpâ€" ful. Avoid giving cold drinking water "or cold feed just after,calving and do not disturb cow to milk her until the afterbirth ‘has come away provided of _ course it "is not retained unduly long. With the appreach &Â¥ winter quite a number of truck owners planned to lay up their truck believing that its use in deep snow is impracticable. The place the truck occupies in the community life of today is such that any conditions of road or weather inâ€" terfering with its movements necesâ€" sitates the earnest attention of every business interest. Attention to "the details outlined in the preceding paragraphs will not take much time or money, and. may well mean the difference ketween a cow off to a good start, and one badly crippled for the most of the lactation period, if not most altogether. Representatives of the various Motor Leagues, Motor Associations and Manufacturers‘ Associations throughout the Dominion are coâ€"Opâ€" erating to secure the aid of municipal authorities to keep their traffic on & normal basis during the present winâ€" ter months. The snow problem is one which is going to be tackled in a determined and intelligent manner in the large cities of Canada during this winter. Eversion of the uterus or throwing out of the calf bed is, like, retention of the afterbirth, due to the failure of the womb to contract after expulâ€" sion of the fetus. In some animals the eversion takes place just after calving without any previous warning. In others, evidence of likelihood of this trouble at calving, is given for some weeks previous to calving, in that, more or less of the womb protrudes from the vagina, whenever the cow lies down. Large cows tied in short stalls so that their buttocks hang over the edge of the gutter when lying down, are most inclined to this trouble.. Any animal showing such signs should be placed in a stall where there is (no gutter, and have her hind feet placed on a higher level than her front feet, Be with her at calving time to assist her, if necesâ€" sary, as the expulsion of the fetus njay be difficult when in this posiâ€" tion. If continued straining and pres, sing after calving is noticed, tie a rope fairly. tightly around the animals body just in front of the udder and hook bones. This will reduce the straining and make the eversion of the uterus almost impossible. Milk fever occurs more often with mature keavy milking cows than with any other class. Predisposing factors, are heavy feeding previous to calving and constipation while one of the most common causes is milking a cbw out too thoroughly too soon after calving. If the cow is properly prepared for calving as outlined above and only a little milk is taken off at the first milking, drawing a little rriorgfdl at each subsequent milkâ€" ing until all the milk iis. drawn at about the end of the third, very little trouble from'milk/ fever, is likely to follow calving. Should a case devolop, call a veteriniary at once or, if one is not available, apply the air treatment yourself. ‘Briefly, this treatment conâ€" sists of pumping air into the udder by way of the teats, by means of a biâ€" cycle pump or other contrivance, care being taken to sterilize the teat tube used, by boiling in\ water and to puriâ€" fy the air pumped in, by passing it through sterilized absorbent cotton. Congestion of the udder is in itself a comparatively simple trouble brought on by combination lof, heavy. feeding, consequent / high condition and a sluggish lymphatic system. The former is to be desired but the latter is not. Congestion will usually yield readily to the same treatment as out lined above, namely preparatory dose of salts and. laxative feed together with anâ€" occasional ounce dose of saltpetre in the drinking water. Exâ€" ercise, particularly. previous (to ‘caly> ing but after calving as well, is also beneficial) To prevent congestion deâ€" veloping into inflamation and garget avoid standing cow ‘in drafts and nrilk often, rubbing the udder gently with camphorated‘ ointment . after each milking. If there is any indicaâ€" tion wf more serfoys trouble developâ€" ing, give cow a st"i‘ong laxitive (Epâ€" somsalts 114 lbs., molagses 1 cup, and ginger 1 ounce,) followed Aafter purging ceases by daily ({;nce doses of saltpetre, at\the Same time ‘bathing the udder with\ hot water for 15 to 20 minute periods, finally drying it and rubbing with camphorated ointâ€" ment or petrolatum. 1 The most common calving troubles are; (a) retention of the afterbirth; (b) congestion of the udder with its attendant possibilities, â€" inflamation and garget; (c) milk fever; and (d) eversion of the uterus, all of which can ‘be prevented to a greater or l6sâ€" ser extent. It is the intention of the writer to deal with the preventive measures only, treatment of cases coming within the province of the veterirtfariany THE PREVENTION OF COMMON CALVING TROUBLES TIMES & GUIDE, WESTON \_ MOTOR BOPE Solomon Schwandt had his leg broâ€" ken when a very large pig which he was killing fell on it as the pig yieldâ€" ed up the ghost. tor trucks produced. $432,746,463 Average wholesale price of passenger cars proâ€" duced s ~. . fanoanl. se $897 Average wholesale price of motor trucks proâ€" dueed s sn.0lag.u2.l $4,273 Motor truck â€" manufacâ€" turers in production. % 170 Passenger car manufacâ€" turers in production. 90 States in which factorâ€" fes are located .~ ... 32 Employees engaged in car and truck manuâ€" fachire w ._t. s dels>. 300,000 Automobile tires manuâ€" fRetured . srannronel s 32,400,000 Increase in gasoline production over 1919 19% Jos. H. Hesch of Mildmay had "~a gash ‘torn in his nose by a piece of emery which flew from a wheel he was operating. s FPork and beef were selling in the Oshawa market last week at 24c per pound. duieed in 1920 . _... Total production in 1919 Passenger cars producâ€" Mrs. John Mulvey was elected a member of Belmore Union . School Board, when it was found that she was not eligible and she had to reâ€" sign. MOTOR CAR PRODUCTION IN 1920 ed in 1920 Production in Motor trucks in {Bd 2O . ie Naevc Lo n Production in J919; . .f Wholesale value of cars senger cars produced $1,703,437,213 Wholesale value of moâ€" The figures below, compiled by the National,. Automobile Chamber of Commerce, show that 1920 was the record year in motor car production in the United States, the total number of passenger cars and trucks made by U. S. manufacturers «exceeding by 265,000 the number . turned . out in 1919; y 4 Cars and trucks proâ€" and trucks produced $2,136,183,676 Wholesale\value of pasâ€" & an upward trend. Breeding stations are being established and every effort is being made to maintain breed type. Saskatchewan‘s success in winning championships at the recent Interâ€" national Stock Show in Chicago isk‘an evidence of the marked success that has been met with in Canada. But the West is not alone. in the march of horse improvement and development. Than the ‘Frenchâ€"Canadian â€" horse there is probably. no. breed that is more hardy or, agricukutally . useâ€" ful. ‘The French-Canaqian Horse Breeders‘ Association has long been in affiliation for record purposes with the National Live Stock Record Board at Ottawa, and inâ€"the last two years that Association \has turned over to the Dominion Department of Agriâ€" culture for twenty years a \farm of five hundred acres at St. Joachim, Que., to be mainly used for the breedâ€" ing of its particular type. of horse. There are at present 67 Frenchâ€"Canâ€" adian horses on the farm, all registerâ€" ed. Entries were made at some of the more prominent faflé fairs in Quebec and in each instance first prizes and championships were won. The Deâ€" cember number of The Agricultural Gazette of Canadagives full details of the work that is being done at the recently acquired Frenchâ€"Canadian horse breeding farm. Motor power has largely invaded the provinece of ‘‘the horse, but the animal still lives and strives and still has its widespread usefulness. The great war had its devasting inffuence on the Horse and also developed the value of machinery in its place. But experience has proven that there are Still many uses to which the horse can be better applied than motor or steam power. When trains came in the horse was to ‘disappear. Whenâ€" the . trolley was adapted/to public service, a cripâ€" pling blow was dealt the horse. Wheq the bicycle became a furore the horse became an objet for scorn.. When the automobile and, later, the tractor apâ€" peared the horse was to vanish, but he maintained his ground. His numâ€" bers are not decreasing to any notâ€" able extent while his quality has ever Coâ€"Operative Agricultural Association has come into being.. Quebec producâ€" es about 14,300,000 pounds annually, while Ontario is credited with but 5,000,000 pounds and the Maritime Provinces with only. half a million pounds. It is estimated in all that nearly 5,000,000 people are actively engaged cach season in the producâ€" tion. The pamphlet, which is lavishâ€" ly and appropriately illustrated, deals with every/detail.of cultivation, manâ€" ufacture and development of the inâ€" dustry and prophesies a bright future for maple products, ~provided . the maker will but adopt and follow the best methods. Maple sugar is becoming more and more\a luxury., This is probably not so much due to the increase in price as it is to improvement in quality reâ€" sulting from better methods of tapâ€" ping and treatment, and to the conâ€" sequent greater appreciation of maâ€" ple products by the consumer. Reâ€" duced production of late years has also been a factor, the quantity placâ€" ed on the market not having kept pace. with the increased demand. From a pamphlet on the Maple Sugar Industry just issued, of which J. B. Spencer,, B.S.A., Director of the Pubâ€" licity Branch ‘of the Department of Agriculture, Ottawa, is the author, it is gathered that the production of maple sugar, together with its equivâ€" alent in syrup, increased year by year, from 1850 to 1890, but since that period has silghtly declined. The average annual production from 1881 to 1891 was 22,500,000 1bs., and in recent years it has been rather less than 20,000,000 1bs. Despite the deâ€" crease in production, the value of the industry Ito the country, which is placâ€" ed around two million dollars, has not fallen off. On the contrary it has increased owing to the product ‘beâ€" coming better known abroad, due to some extent to the war, when conâ€" siderable quantities were shipped to Canada‘s soldiers. In Quebec proâ€" vince, which is the centre of the inâ€" f THE HORSE STILL THRIVES MAPLE SUGAR A LUXURY T9to 22. produced 1,906,000 165 .052 2.241.000 1,974,016 335.000 316,364 Let Us $ Do Your Printing 155 acres workable, 10 aeres maple bush, balance swamp and pasture.. Small orchard. 10 acres fall wheat, 55 acres fall plowed. Clay loam soil. Good water, 1 well and a creek. Solid brick house of 9 rooms, water in house, furnace.. Bank barn 72x60, tieâ€"up 28 cattle and 6 horses. Driving shed, garage. Water in stables. School 114 miles. Rural mail;‘ telephone. Possession arranged. Price $16,000. Terms arran‘ged. 75 acres workable. Small orchard. . 31 acres fall plowed, 13 acres timothy, 21 acres fresh seeding. Loam soil. Plenty of water, creek. Frame house of 6 rooms, good cellar, cistern. Bank barn 60x48, barn No. 2, 30%20, tieâ€"up ‘6 horses and 12 cattle. Water in stable. Driving house 40x20, hog pen, hen hHhouse, silo, garage and workshop. School 14 miles. Church 3 mile. Rural mail ; tele phone. Possession arranged. Price $6,000. Terms arranged. 120 acres workable, balance pasture and some bush. 1â€"acre orchard. 30 acres fall plowed, 40 acres in meadow, 10 acres fresh seeding. Loam to sandy loam soil. 1 well and a creek. Good frame house of 7 rooms, cellar, cistern. Bank barn 60x56, tieâ€"up 8 \horses. School and church 1 mile. Rural mail; telephone. Possession arâ€" ranged. Price $9,500. Terms arranged. ; j 115 acres workable, balance bush. 3 acres orchard. Clay to sandy loam soil, level.. Solid brick house of 8 rooms,. water inside, cellar, cistern, furnace. Bank barn 80x45, tieâ€"up 6 horses and 18 cattle. Driving house 30x20 ; hog pen 45x30 ; hen house, silo. School 74 mile. Church 14 miles. Rural mail; telephone. Windmill. Possession arranged. Price $15,000. Terms arranged. 150 ACRES IN TORONTO TWP., 1 MILE EROM STREETSâ€" VILLE, 24 MILES FROM TORONTO 120 ACRES IN CHINGUACOUSY TWP., 11 M.ILES FROI MONO ROAD I 3 }lllllllIIllllllllIIlllIIl"lllllllIIllllllIlllIHll"llIll|lllllllllllIllIlllllIlllIlllllIllllllIIIIlllIllllIIlllIllIlllllllIllllllllllllllllllllllllllll! ‘unnuununununm!nuuuununlnlluh|n|ullluuununuunnuuunuuuuu|nllnuulunuuluullunlnluuunlnnluu] :ummumuuu||uu|uumnu|m||mmnnnnuuu.-uu|um|uunmnumm|m|1|uuuuuumuuuumuummunmumm! [luulunllulnllnullnlnllllll|llnnllunllunuuunlununnnnluuuuulllnulllnuulnlullulln||lllunlnllullllllllllnllll", The Willoughby Farm Agency 76 ACRES IN ALBION TWP., 4 MILES FROM BOLTON 200 ACRES IN ERIN TWP., 4 MILES FROM ALTON TUESDAY AND SATURDAY NIGHTS BOYS$ FARMS FOR SALE NO LONG WAITS OR TAKING YOUR ; Ciiy.. tsy. us Main Street Wes We do this in our We have a real lighting system that gives road and does not blind the other fellow. J fore you get another; ( _Every car will run so long without attention. The day, however, comes when your car needs expert ) attention. and care. After a season‘s run or a few thougsand miles your car should be gone over. Now is the time to have this work done. Don‘t wait till the fine weather.. Don‘t take a chance by having a bolt break or a nut drop off. It may be serious and cost you a lot of money. Have your car overhauled and put ning. It will pay you to bring it here NOW IS YOUR OPPORTUNITY HEAD OFFICE: 43 VICTORIA ST., TORONTO PHONE MAIN 4579 â€" Weston Covered Rink COME AND HAVE A COOD SKATE uc ons It Is Skating Time _ Meet All Your Old Friends at the Rink, Skating every Acetylene Welding LENSESâ€" LENSES BAND IN ATTENDANCE St THE WESTONâ€"_GARAGE A. T. CORBETT 12 Selections each evenino own shop and make a real job of it PLAY SAFE uled and put in Aâ€"1 shape for runâ€" bring it here for repairs. Phone: Garage 382, House 433 WEDNESDAY, FEBRUARY 3, 1921 _ you a light on the See this system beâ€" ARTS TO TBE CS Tok e S Jn von