The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

" "mayn't we ty out " it's pretty bi- Mothers and dau; htere of all « department. , ye Woodbine Av3., Toront: Knitter:--Bright colored cretonne.is ; perhaps the most popular materia! for a knitting-bag, though goods of all) sorts from khaki to silk can be used. Cut a seven-inch circle of cardboard for the bottom and cover on both sides | with plain sateen. Cut cretonne a! yard and a quarter by 16 inches, seam up and join to the :ircle. _ Cover four or five-inch embroidery hoop with rib- | bon and to this attach a band cne and one-half sewing. the lower across the seam of the bag near the bottom. This bag is roomy and can be easily closed by gathering up the | top and slipping through the ring, and | slipping the | ¥' conveniently carried b: band over the arm. t may be lined | with plain sateen lile the bottom Khaki colored liner makes a service- able bag. B.H.:--It is very difficult to remove paint, ad you might try turpentine or benzi B.B.:--The only safe and perman- ent cure for superfluous hair is treat- ment. by electrolysis. This can be given only by an expert. Housewife:--As you will notice in the splendid course in Domestic Science now appearing in the Hous:2- hold Department, there are five types or groups of foods 1. Foods depended upon for mineral matter, vegetable acids and body- regulating substances, such as fruits and succulent vegetables. 2. Foods depended upon for protein, such as milk, eggs, meat and dried legumes 3. Fooda depended upon for starch, such as cereal breakfast foods, flours, meals and foods made from them 4. Foods depended cpon for suger, such as sugar, molasses, syrups, (Ly Txd Felen Law Write on one side of paper only. mailed direct If stamped and addressed envelope is enclosed. Address ail correspondence for this department to Mra. Helen Law. | 6. Foods depended upon for fat, such inches wide by eight long,} end of the band) Invited to write to this each question and its not to serve needs to be considered in are cordial! 4 preparing meals for threshing crews. rather than into one meal. ) 235 [that we women too often make is the of dessert. Another, is the duplica- = of the same type of food as, pota- oes, rice and spaghetti, all of them stares foods which should be sub- stituted one for the other, not all sery- honey, jams, thick preserves, dried fruits, sweet cake and desserts. as butter, cream, salad of] and other i fats, lal, suet and ee cooking 'ed at one meal. ats and oils, salt pork and bacon. Th2 menus given here ca - In order that the meals may supply! fied to suit oh conditions, n be mom all the needed nutritive elements, ane! The use of the fireless cooker is must make sure that ull groups 8Fe! strongly recommended for cereals and |well represented; not necessarily at} such foods as need long, slow cooking. 'every meal, but when the family diet! The evening meal should be antl- is considered day by day and week in' cipated and everything prepared inj nd_-week out. -- Quantities should: 'vary, particularly of the energy- -yield-| thus saving strength, time and fuel. jing foods, for persons engaged in dif-| Cookies, cake, salad dressing, beet ferent pursuits necessitating different' pickles and other items may be pre- amounts of exercise. The heavier the, ;pared the day before the first meals work the more food is needed. Nn! are served. planning meals in accordance with the) Breakfast: 'method here suggested, choose only a! dried beef, Fruit, cereal, creamed) poached eggs, potato! ferent groups are represented in the ; Dinner: Pork, apple sauce, rice, boil- daily fare. ed beans, boiled cabbage, fresh onions, Foods in groups 1 and 3 are less ex-' corn bread, bread, caramel-custard ice the diet, with sufficient amounts of foods from groups 2, 4 and 5 to round tep or milk custom of serving more than one kind: Not so sande, what to serve as what|p Variety must be worked into all meals early in the morning. c @ error). few dishes and make sure that the dif-' cakes, hot biscuit, jelly, coffee or milk.|t yey as a rule, than those in group cream, coffee or milk. Supper: Cold 2, and for this and other reasons! sliced pork, fried potatoes, baked, should be used freely as the basis of beans, cottage cheese, corn bread,} sauce biead, baked apples, whipped cream,! , greens, sliced tomatoes, fruit, cake, tea or milk. The boiled dinner should be started The tapioca pudding should be made soon after breakfast and thoroughly chilled. |. For the boiled dinner wipe carefully fa piece of well corned beef, plunge in- ito bofling water and let simmer four or five hours until the meat is tender. A'piece of salt pork fram which the rind has been removed may be added and the two cooled together. About = and one-half hours before time for serving prepare carrots, turnips and beets. Add the turnips and carrots to the stock and after the meat is serve. Cook the beets separately, . Prepare onions and cabbage, and parboil each separately to take away some of the strong flavor. Cook the onions separately in the meat stock and after the cabbage has been par- boiled put it in the kettle with the tur- nips and carrots. About one-half hour before serving add pared pota- oes. The meat may be returned to the kettle to be reheated, Serve the onion and keets in sepurate dishes. Place the meat in the center of a large platter and arrange the vegetables attractively about ic. Horse-radish is made by souking one-half cupful of soft 'bread crumbs in milk. in and mix with one-half cupful of tender remove until nearly time to) using some of the meat-stock to-cover; the morning that can be so prepared|them One of the most common 'mistakes ir: the feeding of dairy cows on the farm is that the good cows are not given a sufficient quantity of feed, above that required for their physical maintenance, to obtain the maximum quantity of milk they are capable of | producing. Successful feeding of dairy cows involves the provision o an ubundance of palatable, nutritious feed at a minimum cost, and feeding this in such a way as to receive the largest milk aeoduatian from the feed. ; One successful dairy farmer defines feeding for profit as liberal feeding, or, feeding to the full capacity of the o ° Ww. From the standpoint of economical milk production, a dairy cow should without guining in weight. But there | are times when it ie desirable to make exceptions to this. Practically all heavy milk producers lose weight in the early part of their lactation pe- riod; that is, they produce milk at the expense of their body flesh. When such cows approach the end of their milking period they normally regain the flesh they have lost, and the dairy- man can well afford to liberally feed them, with the assurarce that he will not be fed more than she will consume DAIRY COWS' SUMMER RATION. By Earl W. Gage. Mixture No. 1. Ground oats, 100 Ibs.; wheat bran, 100 Ibs.; corn meal, 50 lbs.; per cent. of digestible protein, 10.8. Mixture No. 2. Wheat -- 100 Ibs.; corn meal, 100 Ibs.; cottonseed meal, 25 Ibs.j per cent. of digestible protein; 12.7, Mixture No. 3. Corn-and-cob meal, 250 Ibs.; cottonseed meal, 100 lbs.; per cent. of digestible protein, 15.6. ~ Mixture No. 4. Wheat bran, 100 Ibs,; gluten feed, 50 Ibs.; corn meal, 50 lbs.; per cent. digestible protein, 18.6. To carry the dairy herd over a pe- riod-of short pasture without falling oft in milk, soiling crops are growing in favor. For this purpose, second- growth red clover, alfalfa, oats or | Peas are excellent. Corn is also avail- able usually in August and September. What may be a disadvantage in the use of soiling crops is the extra labor required to cut and haul these crops from day to day, when field work is pressing hard. e summer silo is gaining in favor in many sections. An acre of corn in the form of silage will provide succu- lent rovghage for several cows for a ,;season. During periods of drought, out the meals. Remember that the materials used in cooking or served with foods (flour, eggs, milk, fat, sugar, etc.), add 'heir,food value to the diet. Remember, also, that it is not necessary to supply all the types of food at every meal, providing en- ough of each is supplied in the course of the day. For example, if the foods whieh are depended upon for nitrogen (meat, eggs, milk, etc.) are found in abundance at breakfast and dinner, it is not necessary to include. them at supper or lunch, or if a per-, son prefers a light breakfast he may) leave out the nitrogen-rich food and' perhaps some of the other foods in the morning and make up for it at the noon and evening meals. | ' "Story time and bed time, kiddies !" |, called are yoedeiae It-isn't very dark, you see, and we're having such fun playing tag with the fireflies." "And the birds haven't gone to bed yet," added Bluebell. "The baby birds are all tucked in," answered Aunt Barbara, with a laugh. "But they're in bed all the time," argued Bobby. "We mean those that go upstairs to bed, same as we do." "Well," said Aunt Barbara, smiling, "it is certainly a beautiful evening; so you may have fifteen minutes more of it, if you like." "Thank you, Aunt Barbara!" cried Bluebell, and off ran the children to, make the most of their extra freedom. ! "Birds don't go upstairs," mused Bluebell, as she skipped across the large grassy triangle in front of the old house in which she and Bobby were spending the summer with Aunt' Barbara. "They just fly into the trees | cuddle up on a oranch, don't they ?" | , I suppose so," answered Bob- | . "But what's that out in the road, Bluebell ?" | "Where ? Oh, that funny thing bob-' bing along by the edge of the ig Lid returned Bluebell. "Why, why, a a big little bit, I bird," declared Bobby, "and but I don't believe it can fly. Maybe it's hurt in some way." "No," objected Bluebell. "It doesn't act hurt. I guess it's young and its wings aren't very strong." 'Oh, that's too bad!" sympathized peat otitis i Bobby, ' perea- Tonger ? 'he shouted at the side door. | Bobby. "It will have to stay on the | ground all night, and a cat or a weasel may catch it." | "Let's call Aunt Barbara," proposed | Bluebell. "She'll put it into a basket | and take it into the house where it} will be safe." "That might frighten it," said Bob- . "Let's watch it a minute. "It's brown and Pimetset ne whis- Bluebell. "I. wonder it quail." 1 iva sesame Bobby shook his head. "No, quails are fatter," he replied. 7 Along the road, in the twilight, bob- bed the clumsy little creature until it reached the grass that bordered the roadside. It wriggled up on the grass and kept on to the foot of a tree. "If we had a ladder, might put it up Bobby . to the children's surprise, the little traveller did not wait for a ladder or for any help. Without any pause Aunt Barbara in the tree," said | tor thought it began to go straight up the tree trunk toward the leafy shel- , ter above. | "Look ! ook!" cried Bluebell ; but Bobby was already looking with all his eyes. With fits tail for a prop and with a little Hft to its wings the bird hitched along its strange stairway. "Its wings e yellowish neath," remark Bobby. to get Aunt Barbara." "Aunt Barbara! under- "I'm going Aunt Barbara !" "There's a bird here going upstairs all by it- self! Aunt Barbara hastened after Bobby. "It's a young filcker," she told the children. "He knows how to take care of himself, doesn't he ?" "And he goes upstairs to bed with-| out having anyone call him," said! Bobby, laughing, with a shy glance at. Bluebell. | "And now we'll go, too," said Blue. bell, and slipped her hand into that on her aunt. Detecting Stale Eggs. | Since stale eggs contain substances deleterious to the health, it is ad- vantageous to test their condition be- fore serving them as food. Eggs purchased at the average city grocery store are in varying degrees of freshness, from those guaranteed , to have been laid within twenty-four ; hours to those which have been in| the hands of farmers and merchants | for weeks and perhaps in cold stor- age for months. i It is a simple matter to test the' age of an egg by holding it in front e should be shielded from the flame 'ol a cardboard or other mate-' rial. In this a hole should be cut slightly smaller than the egg, against | which hole the egg should be placed) where the light may penetrate and re- veal the position of the yolk and of, the little air chamber which exists at! the larger end. If an electrié light | is available, or a bright gas one these are, of course, much more e fective in showing up the cnndion of | the egg. When an egg is fresh the air duains| ber is small and the yoke is visible in: the middle of the shell. the is increased in size, and \sinks out of place, sometimes 'ing to the side of the When an!Aberdeen' Angus cattle, egg is advanced in age, the air space | high as $1,000 each.for some of the yolk} co ws. stick-. shell on which | the egg has been lying. | At a still later stage in its deterio-' ration, the egg shows one or more dis- | bdo tinctly dark spots, due to the growth: of a fungus, in addition to an increas- ! air space, and the outline of the 'yolk is no longer definite. A decay- 'ed egg shows a greatly increased size (of the air space, due to the shrinking lof the shell contents, and a general running .together of the white and yolk, no' central dark nucleus outlining | the yolk being visible. Another method of testing an egg to find out whether or not it is a! , storage egg, and if so how long it has} | probably been held, is to place it in a 110 per cent. solution of salt at 70 de- | rees Fahrenheit. If the egg is absolutely fresh, it will sink. But if, it is old, it will not do so, even if it! is only a few days old. The age of the egg can be deter- mined, to some extent, by the posi- | tion at which it floats upon the water. A rancher from Islay, Alberta, re- cently returned from Iowa, where he ,purchased thirty head of pure bred |N paying as 'left from dinner should be put into a Immediately after breakfast put the well-drained horse-radish. Whip one- beans on to cook and when parboiled half cupful cream and fold in carefully once, divide and prepare half for bak-'the mixture of bread crumbs and ed beans and allow the remainder to 'horse- radish. The greens should be cook with the Boek until tender. Make soaked and thoroughly washed ready , cottage chees to cook in the evening. Boil pota- sratanlaostand ice cream is made) toes fo. breakfast the followi ing morn- _ by combining three cups of milk, two 'ing. Put breakfast cereal in fireless| | eggs or four yolks, one and one-half' cooker before Ledtime. cupful sugar (one-half caramelized) | Breakfast:. Fruit, cereal, bacon, and making a steamed custard, Whon eggs, fried rice, muffins, syrup, coffee , this is cooled, add three cupfuls cream'or milk. Dinner: Baked ham, gravy ;and freeze. This may be made early boiled potatoes crean.ed peas, fried in the morning and packed. | apples, radishes, bread, lemon pie, iced The baked apples should be pre-, tea or milk. Supper: Cold sliced pared during the morning. xtra} ham, mustard, potato salad, buttered rice should be cooked and all that is! beets, pickles, bread, preserves, baked custard, tea or milk At dinner time cook extra potatoes for the evening and breakfast the fol- pan and molded ready to slice for breakfast. be repaid in the form of milk when! when both pastures and soiling crops the cows again freshen. | fail, a silo filled with well-matured sil- Pasture is the natural feed for cows,/ age grown the year previous is most conditions, with | valuable. ample pasture of good grasses, or! In planning a summer ssilo, the legumes in good succulent condition, | farmer should keep in mind that its good production can be secured. | di mensions should be in relation to the Experts advise us that grain should! number of cows fed daily, As a e fed to heavy-producing cows under | usual thing, under summer conditions, ait pasture conditions. Variations a cow will consume about twenty should be made to meet different con-' pounds of silage. Therefore, silage ditions and individual cows. Grain-fed! enough must be provided daily to pre- cows or pasture need not contain the! vent excessive surface fermentation. same percentage of protein as for win-|On this basis, a summer silo for ter feeding. asture being an ap- twenty cows should be eight feet in proximately balanced ration, the grain diameter; for thirty cows, ten feet; ration should have about the same/and for forty cows, twelve feet. As proportion of protein to other nutri-| eight feet is about the minimum dia- ents. The following mixtures are; | meter of a silo for best results, a sum- suggested for supplementing pasture mer silo is most applicable for twenty its ay shells. Put breakfast cereal in fireless cooker after supper. Breakfast: Fruit, cereal, ee |ham, scrambled eggs, creamed pota |toes, hot biscuit, jelly, coffee or milk. lowing morning. Cook the beets which may be reheated and buttered for the evening meal. Prepare the -lbaked custard. At night, put breakfast cereal in Dinne Boiled dinner, horse- fiteless cooker. Mix and mold biscuit radish sauce, lettuce, corn bread,jfor breakfast. Keep in the refrigera- jelly, tapioca pudding, coffee onjtor over night. Bake as usual in the milk. Supper: Corned-beef hash, morning. Egg eating is a habit algae started by a broken egg in the nest, To prevent: Have dark nests; keep nests clean, and avoid feeding egg Change of pens will some- times stop the habit. Mark the pullets this fall so that , you will know just how old your hens lare. A leg band on the right leg one year and on the left leg the next will assist in culling the flock, If your chicks are not doing well something is wrong. Look out for 'lice, and for worms in the intestines. Two-year-old hens had better be sent to the market. They seldom pay for their feed if kept over a third! | seaso Supplement the regular feeds of the hens with a wet mash--fed crumbly. Feed all the chicks will clean up be- fore going to roost, but none should be left in the trough, for it will sour. Chickens will do better if not com- pelled to pick their living with the old) ments with fertilizers There will also be less trouble} discovery that, jaar fowl | from lice. A growing chick will not thrive on) | short rations. If the right kind of | food is fed, there is little danger of! overfeeding, especially if given plenty of range ee "Tis Quality Always Counts. The farmer, has need to be the most pragmatical of all men. He must ' put everything to the test. There are .few fixed values on the farm. Some i Jerseys give thin milk, and some Hol- steins give small quantities. One ton of silage may not be half as good as Thete is often as-much as a per cent, difference in the producing qualities of two lots of seed corn of the same variety. uw can not take anything for granted, but must watch and weigh, and measure and test. It is a fortu- 7 thing that nearly all farmers are unconscious scientists. They | have the gift of "sizing things up" y know by instinct and judgment many things that may not be acquired in books. Sometimes this makes them impatient of bock knowledge. But the book. farmer, who also has | practical knowledge, has the better of it, usually, and it is every man's privilege to avail himself of the cur- rent technical attainments of his trade. Fresh or Rotted Manure. erhaps one of the most remark- | has been the as far as ordinary m crops are concerned, fresh and rotted manure, applied at the same rate, have given practically equal yields. The explanation for this is not easy to find, since rotted manure, weight for weight, is very on ably richer in plant food than fresh manure. It probably lies in the bet. ter inoculation of the soil with desir- able forms by the fresh manure and! the greater warmth set up by its fermentation in the soil affecting beneficially the crop in its "| stages. INTERNATION AL LESSON AUGUST 26. Lesson IX. The Captivity of Judah-- | « 2 Kings 25. 1-21. Golden Text--Ezek. 33. 11. With the i I ng should be com- pared Jer. 39. 52. 4-1 ings tells sothlinge a Viedekish, the last king of Judah, except the events con- | ected with the siege and fall of city. Jer. 27, 28 suggests that he |'became involved in treasonable ne- gotiations as early as his fourth year, but no serious harm resulted (com pare Jer. 51.59). Finally he yielded to the ---- of the pro-Egyptian ae and rev d. ae rses 1, 2. "Siege ee oy Ninth si a began in il B. = ebuchadnezzar--The oie ae pss ne Chaldean empire, B. C. Forts--Better, a siege-wall. os poorest were carried away. Fell a --Deserter s in the course of the oa machine better than hand milking,' strength of the city, , partly to to the in-/| a of Egy -7, ture : oh king. Pearth-- Suppiied | rom Jer. 52. 6, July, B. c 586. amine e--Compare le 37. 21 ; 38. 9. Men of war--The text seems; to have -- in transmission. Com pare Jer. 52, erhaps we should senile "wand when the king and, the men of war saw it, ser fied, and left the ef by nig |Ga te--Near t e pool of Siloam. the king and "his companions broke through the Chaldean army 'and Fn to escape across the Jordan, but th ey were overtaken near Jericho. Ribla ntes valley. ut out eyes-- unishment frequ the Assyrians to rebellious vassals. estruction of Jerusalem. Burt 'all the houses -idown the walls--The 'gen would seem that the en- tire population of the capital, and\ the rural population all but Eleventh --The siege continued for a year and out influence, and, therefore, not a half, due partly to natural! dangerous. & P able results obtained in our experi-| "5 --A city in the far north, in the pro. | = without other roughage: | or more cows. O77/ Dusty feeding floors or sleeping quarters cause the pigs to cough much of the time. The floors should be swept or flushed off with water every an telephone or send to town at once. Only prompt action will stop hog cholera losses. one hog saved wil] help win the w the factory to calves or pigs is a excellent way to spread tuberculosis. Breeding ewes require at least tis cig aa eee De | ake 'no chances with # sick~-hog: : ee Feeding unpasteurized whey from | twelve square feet of floor wile in the ed. ww a Skim milk and grain can be fed to much better advantage to hogs than to mongrel dairy calves. Rape seeded at the last cultivation of corn will furnish abundant nitro- genous for hogs . 80 A pig: that has been stunted in the early stages of its life should never have a place in the breeding herd. The hog makes a mature product quicker than any four-legged animal, and in these strenuous times should |be the mainstay in our efforts to in- | crease meat supplies. CSibseSea) Care of Horse's Hoofs. The hoof is more exposed to wear and tear than any other portion of the horse's body. The hoofs corres- pond to the claws of other creatures. The outside is of hard, dense, compact, insensible horn in thin layers. The, inner hoof is supplied with blood ves- sels and nerves, indicatin& sensitive- If "nails are directed wrongly in| shoeing and penetrate this sensitive part of the horse's foot, they cause pain, inflammation and possibly lock- jaw and death. If the hoofs dry up or become brit- better than nature. The dew is cool- ing and softening and will heal hoofs 'much better than bathing in hard wa- | ter. Many horse owners laugh at able micro-organisms for the assimil- the idea of nature taking care of the| driven barefooted oofs. They are wrong. | Travelling on hard, dry standing on dry floors, bathing with: tle there are many remedies, but none. roads, | hard water are all destructive to the hoof. If you must help nature it is beneficial to fill the hollow of the foot |or the cavity of the shoe with one part r oil and two parts whale oil, which wil feed the hoof. A brittle hoof must have, in any case, food and the proper moisture. The horse's hoof is made up of hid- den springs, self-acting pulleys and 'cushions ever soft. These all have to pee watched. It is an exception to find an 8-year- 'old horse with a healthy set of hoofs, Nearly all are brittle, shelly-dished or the frogs are cut away or the heels are high and inelastic. I've heard "owners complain or blame the smith. But in the majority of cases it's the treatment the horses get in the stable that isgto blame. The horses are left to stad year around on a dry, hard floor on in the manure or be washed in hard water or on gravel roads. | Overfeeding or anything that injures the horse's general health also affects the hoofs. = SID apy | | In the management of the dairy) cows it is very important that the) milking be done at regular periods. That is at the same hour night and ~| morning as nearly as possible. The 'more equally the twenty-four hours | are divided in which the milking is; "done twice, the more uniform will be' the | and the quality of the, © flies, but during extreme them in a dark, coo' place until four; months old Free access to water and salt is es- sential for the best results in dairying. A belt of trees .adjoining the pas- ture field in which cattle pasture is a | weather Spraying with some preparation to! attempt gions keep flies off cows is the price that} made to blot out the pees entirely. | must be gen for a normal milk flow his kerd with succulence in winter as |from no nchecked attacks. twenty-five per cent. We find that cows like our milking 1] gape young cows, says a writer n Nor'-West Farmer. So far we have found only two cows that object to it seriously, and that only when it is placed on the left side. We have 'two cows that hold up their milk, but | they do the same with a hand milker. Since we have been using the machine have not had a single sore teat or judder. One man can milk from 30 to 35 cows in one and a half hours, do | the stripping, feed his calves, and 'take the skim milk from the separa- 'tor. The washing and care of the foutfit would not average more than thirty minutes per day. Individual records of each day's sntsrinle, Ww heat bran and ground oats have usually been considered to have ap- proximately equal values in the dairy cow's ration, but the cost of oats as compared to the market value of bran ° ently applied by!real comfort to the animals in hot' has usually been prohibitive, so that | oats -- been much less widely used than bra Silage "teite the dairyman supply well as in summer. It helps to keep of. by flies ne easily reduce production the cows healthy and produc' -ive i the | winter when green feed is lacking and dairy prices are highest. Inferior cows lower herd: profits, but they can be detected by individuai milk and butter records. Low yields mean small profits or more often ac- _tual losses. .