A 12 "THE DEAN'S DAIRY COLUMN | - How rie pray WORKS. Three Big Questions Answered for Milk Dealers. Bhall I Sell Milk or Cream ?--Should Cows Be Fed on Turnips?--How to Pack Butter for Keeping. (Contributed by Ontario Department of : ~~ AgFiculture, Torentesd rs Shall | sell milk or cream? This Will be determined to a large eftent | By the character of the farming operations. If 'the need for direct, quick cash in 8reat, then selling milk will "fill the bill." if the dairy farmer can afford to wait for Oates returns from eream and live stock, and particu- larly if he desires to improve or . maintain soil fertility, then selling cream is to be recommended. Nearness to market is another factor. Where the dairyman is near 4 small town and has the time to "peddle" milk, he can make more money out of his cows than by any other system. At ten to twelve cents a quart, a good cow will return from $260 to $300 per year for her milk. When this is compared with $100 to $150 per cow, where cream is sold, or milk seit to a cheese factory or condensery, we see what a decided money advantage there is in selling milk to customers direct. But this plan robs the young things on the farm--often the farm- er's own children--of needed milk supply, hence many farmers are con- "tent with less ready cash in order to have better and more live stock, and consequently richer soil, which, after all, is the basis of good farm- i HYD. ---------------- | Should Cows Be Fed Turnips? This is an old question about which considerable difference of opinion exists. If my reader is Scotch, he or she will likely ansger the question by saying, "Yes," as Scotchmen, turnips, and good farm- ing are three .things usually found together on farms in Ontario. There was a 'time when" butter buyers were not so particular about the flavor of butter as they are at present. It is common to hear wo- men purchasers on city markets, say to farm butter-makers, "Your but- ter is turnipy," which is sufficient to cause a loss of the sale. Cream- erymen object very strongly to "turnipy cream." While it is doubt- less true that some careful feeders are able to feed quite large quan- tities of turnips to cows giving milk, without causing any serious trouble, there is alw danger, which can best be avoided by not feeding these to milking cows. If they are grown on the dairy farm they are best fed to dry cows, fattening eattle, young stock, pigs, etc. + However, if they are fed in the stable where cows are milking, and more especially where the root house opens into the stable and where the turnips are pulped in the stable or in a feed-room adjoin- ing, the odor of the turnips fills the air, which is carried into the milk Pail at the time of milking, and thus the milk,.cream, and butter become tainted from the stable air, even though the milk cows may not be fed any of the turnips. The safest plan is not to grow turnips on a dairy farm. Grow man- gels, or sugar beets, and corn for silage. These crops will give as good returns as turnips, are no more ex- pensive to grow, and are much safer. "Safety First" is a good motto on & dairy farm.--H. H. D. -- 4 How'to Pack Butter for Keeping. The first point to observe in the Packing of butter, in order to have it keep well for winter use, is to have Sood butter. The best -butter for Packing 'is usually made In the months of June and September. It is preferably made from compara- tively sweet cream which has been Pasteurized. However, on the farm Pasteurization is mot commonly fol- lowed, hence the butter should be made when the weather is compara- tively cool, and the cream should be churned before it becomes very sour. la fact, the sweeter the cream the more likely it is to produce good keeping quality in the butter, so long as there is suMiclent acid on the " eream to give good churning results. The cream should be churned in the usual way, except that the butter may washed once' with brine, which/ is made > i of using water at both . washings. Salt at the usual rate, but Rot over one ounce of salt per pound of butter, because salt does not pre- serve butter, as is commonly sup- Posed, except in a minor degree for unpasteurized cream butter. It is a Mistake, however, to' add so much t that the fine flavor of the butter covered up. Having, worked usual, pack best the butter as it firmly into ecrocks, tubs or boxes. It unparafued wood- on ps are used, these should be soaked several days in salt water to prevent * * flavor. in the butter. A better plan is to coat the e of the tub or box h hot . then line with heavy pa chment Paper, before packing the butter. crocks which are clean need 00 lining, oid dl When the package'is full, prefer- ably all from one churning, smooth the 'top of the butter, cover with ent paper or a: clean cotton then tie heavy brown paper "top and place in a cool cellar, or in cold-storage, Sometimes ; "is put em top of the and this is kept moist on 'water from time to excludes the air and Pp the butter. mend packing the butter Which Is to be kept ler than holding ft . may be The Foolish Man. There was a man in our town, And he would never learn; He went upon a fishing trip And let his camp-fire burn. by dissolving salt in | {| 1¢ Is at Its Best at Ten o'Clock In the Morning. | From a group of British psycho- | logists comes the statement that a { man's brain works best betweén 10 and 11 o'clock the morning. { Further than this, an efficiency table is presented; the results of a series of experiments on all classes of workers, physical and mental, cover- |. Ing the working. day -fron==8- mms {until 5 p.m. The table follows: Efficiency. largest amount is! On the other hand, | 4 vo. iia, The significance of these figures is | | readily apparent to anyone -- the | | morning peak, the afternoon peak, {and the sluggish period induced by the noon meal. that the psychologists have reached hour of the day when the brain may be expected to attain its maximum efficiency. possibilities. An artist expressed great surprise Was supposed to be at its best at ten o'clock in the morning. "If that is the case," he said, "I But the bohemians have some- thing on their side. Many of the greatest works would have to products of the eligible. Balzac did all of his write ing after. midnight. So, In a great measure, did Lord Byrou,\Loleridge, Thomas De Quincy, Edgar Allan Poe and Schiller. Johnson, Thomas Hardy, Sheridan and South were all night workers. be excluded if only have remarked: "Ne true poem ever owed its birth to the sun's light. The mild, internal light that reveals the fine shapings of poetry, like fires on the domestic hearth, 80és out in the sunshine. Numbers of famous writ- ers, however, have worked best in the morning. Prof. -Robert § Woodworth, an- entirely possible to measure the brain eficiency of man if the experi- ments are conducted on a broad basis and include a sufficient variety of subjects. In commenting on the British table, he made a point of the gradual decrease in efficiency during the late afternoon hours. "It is largely a matter of habit," he said. "People have grown accus- tomed to the idea that the period be- tween four and six is the time to be out in the flelds. If the idea could be outgrown, there is no reason why that period should not become one of great efficiency unless fatigue en- tered into the matter. Many work- ers do their best at night, especially writers." Dr. Stephen T. Jewett, brain spe- cialist at the Bellevue Hospital, New York, finds that the British table is not contradictory to medical science except in the influence which the noon meal is presented as having on the efficiency of the brain. "The drop in efficiency, indicated as occurring at ome o'clock, seems to me too great to be entirely accur- ate," said Dr. Jewett. "An ordinary luncheon in itself would not affect the brain to that extent. On the con- trary, a well chosen meal, eaten dis- creetly, tends to stimulate the brain to great acwvity." . -- LN Age In Hand. It is only within very recent years that women have thought it worth while to give proper care to their hands. Nowadays the average shop | girl bestows more atfention upon her nails than did the "fine lady" of a generation or two ago. There is much other care given to the hands, including: massage -- the latter of special importance because it tends to keep the flesh plump and discourages wrinkles. Wrinkles com- monly appear on the hands before the face shows any, and thus a wo- man's hands may betray her age. One might even say that the hands &row old sooner than the face. The fatty tissue that lies immediately be- neath the skin gradually shrinks with the passage of years; the skin becomes loose and falls into folds. The skin on the back of your hand shows how oid you are Pinch it and you will see. If you are young the skin will almost instantly beconve smooth again. Later in life, if plached up, it will retain the erin. ! kle for some moments. In youth the nails are smooth and usually have a slight rosy tint. As years go on. they lose their color. and somewhat of their delicate texture, often exhibiting in later life minute corrugations lengthwise. Careful Manicuring will do much to obviate any such appearance of change. -------- Trial by Ordeal. Trial by ordeal still exists Parts of Japan. If a theft takes place in a household, all the servants are required to write a certain word with the samerbrush. The conscience is supposed to betray its workings in the waves of the ideographs writ- ten. Tracing an ideograph involves such an effort of muscular direct- ness and undivided attention that this device often leads to the dis- covery of the guilty. Congo Pygmies. A race of pygmies recently discov- ered in the Belgian Congo are galy four, feet in height, a very like apes in appearance; yet ey neither fe nor steal, and will marry only one wife, ---- Action of Radium on Stones. Experiments have Proved that it is possible to change the eolor of certain precious stones by exposing them ta the ac tion of radium, . | ------------ | No Help at All { + It isn't much consolation to the | homely Woman to know that every | mirror has a silver lining. » Mining firm in the gold region of The main point is | out and put their finger on the exact | The idea has unlimited | recently on learning that the brain i have slept away the beat of my life." | of literary heritage | morning hours were | Charles Lamb, Samuel | It was Lamb who is reported /o i other peychologist, believes that it is | in some | | graduate courses. i FARM COLD STORAGE! Have an Up-to-date Equipment for Family Purposes. | 'The Farm Refrigerator a Great Boor { ----You May Put the Heated Term Out of Bounds -- Early After | Harvest, Cultivation. , Corned (Contributed by Ontario Department of | Agriculture, Toronto.) "Cold storage practice so far has | been connected with the large pro- duce warehoukes in our towns and cities, These establishments could not do succesafy), business if their | plants were not pAtvided with large | storage, chambers kept cool and in | other particulars suitable for the long storage of perishable products | of the farm, such as eggs, butter, cheese, fruit, md so forth. Some day, probably not so far distant after | all, the farmers may become suffi- ciently well organized to build and {equip mechanical cold storage ware- houses of their own, whereby they | will be able to have complete con- { trol over the products of their own { labor until they are disposed of to the consuming public. The extent to | | which individual farmers may make | use of such cold storage "plants on | their farms is necessarily limited be< cause the quantities of 'products re- | quiring to be stored at any one time | are small. The exceptions are very large fruit or dairy farmers, and | even in these special lines of farm- ing it might not be a paying pro- position in all cases to erect an expensive cold storage plant. Per- sonally, 1 believe the problem of cold | storage on the farms should be handled through co-operatively own- [ed warehouses provided with ade. | quate cold storage facilities. Apart, however, from the ques- tion of a cold storage with up-to-date | | mechanical equipment for the farm | or farmers' association as suggested | | above, there .is the problem onal- | most every farm pertaining to the | storage for a few days of small quan- ! | tities of various foods used on the table from day to day, such as but- | ter, meat, milk, etc. It is certainly a | | 8reat saving. and matter of conven- | | lence to have on the farm a small | | cold storage chamber or refrigerator | | in which to keep these very perish- | able articles of food in a good fresh | + and wholesome condition for use on | the table during, the warm season of the year. This {8 made possible by | the use of ice, and as it is procur- able in almost every district of this country-at a reasonable cost, there is .no excuse for farmers not laying | | by in the winter season a few tons | | in some cheap form of ice-house: In | | the summer time this ice will be | | found most useful for cooling the | milk and cream, supplying an ice-box | | or refrigerator in which the butter, | | Tor example, may be kept firnd, the | milk and cream sweet, and the foods | in good condition for the table day | | by With ice always so handy | | and best of cream available, it | { 1s possible for the housewife to make | |uch delicious and wholesome deli- | | cacles as. ice-cream, sherbets, and | | many delightful and cool drinks, all | | of which are most refréshing and | stimulating to the folks on the farm | in the hot and busy season of the | | year. In case of sickness, too, ice is | | sometimes a necessity. There is no j doubt then about the fact that every farmer would find a supply of good | | ice a great advantage in many ways, | | whether it be stored in some bin | | from which it is removed as re- | | quired or in some form of small ice- | cold storage where it cools automati- | cally a small 'refrigertor room ad- | | Joining the ice storage room. There | | are several types of small ice-cold | | storages suitable for use on the farm. | | In using these small ice-cold stor- | | ages, however, it must be kept in | | mind 'always that the temperature | | cannot be maintained lower" than | | about 40 or 45 degrees Fahrenheit | scale, which of course is not low | | enough 'to 'keep perishable products | dike fresh meat"longer than a few | days, and large quantities of per- | ishable articles must not be stored { In a small chamber, nor too many | kinds at one time. In spite of this limitation it will pay any farmer to | have a supply of ice, preferably stor- | ed in"a small ice-cold storage that | needs no care. In a subsequent | article I will deal with a few of the most common and practicable forms of small ice-cold storages for the | | farm.~~R. R. Graham, ©. A. College, | | Guelph. | Beet Growers (Wn Make Good Syrup. | Shortage of sugar need have no | terrors for the sugar beet grower. A rich sweet syrup that can be used | for all cooking purposes: serving as | & substitute for sugar, can be made from sugar beets, according to the | investigations of the Federal Depart- | ment of Agriculture and chemists of i the Minnesota College of Agricul- | [ ture. A bushel: of good beets will | | make from three to five quarts of | syrup. The beets in the quantity mentioned should be cut inte thin | slices and put in a barrel or wash | boiler and covered with boiling water | and allowed to stand for about an hour. The water should thea be | {drawn off ana strained through a | cloth into a kettle or wash boiler for | evaporation. When the Syrup has | been sufficiently concentrated By the process of boiling it down it should be poured while hot into sterilized glass jars or tin cans and closed | tight. Beets that have been stored several months can be converted into £00d syrup provided thay were fully mature when harvested. ---- Why Not Start a Family Budget? "Keeping accounts," says a Wis | consin woman, "keeps me from buy- {© ing bargains I do not need and thus saves me money." lecture at the "Just that one day on the household a Duluth "has helped me in a lot of ways." -- Never Satisfied. Alumni of the school of experi- ence have heen known to take post- . -- The number of National Savings DAILY BRITISH WHIG. SOMEBODY IS ALWAYS TAKING THE FRIDAY, JULY 22, 1921, JOY OUT OF LIFE mm A LETTER Fromm HARRY ? ReaD 17. HE'S A GooD Nid I LIKE HARRY = FINE FELLOW A GoQD GQuYy-- WELL ~ , Ven: He's READS LETTER id { a Fo HAVING Fine VACATION BUT Fi~nD iY TO CHILLY FOR { ComrFoRT HERE AM HUGGING A Big 0 LoG FIRE FoR | GoT CHILLED be MARROW, TODAY WHIXE FISHING - -- ( Wis 1 HAD BROUGHT! MY Heavy OVERCoAT ( AND Some Heavy UNDERWEAR -- F You Run ACROSS ANY SALES IN HEAVY UNDER ALoThe, SEND ME Six. Sur TS Nr ------------ WELL GUESS LL Turns IN F | CAN GET ENOUGH BLANMHETS OVER ME To weep FROM FREEZING To Dean HARRY GIUES | NEVER ME A PAIN [)WAS 'SPECIALLY fonD of HARRAY- a THE DAYS OF {on Siw -NAY- C'mon OQVER'N BRING Your BIRD'S €GGs 'N ARRAM \ HEADS 'nN EV TwinG -- -- I'LL Give ya A ULTun RUSSELL fem A PauvLine HALL AH: NAH SIR PAW-LEEN HALL 43 iN Tiguts REAL SPORT, NE ----e Itt GIVE Ya Some CLMAXES - A SPEAR HEAD AND A MoRIE® SHoe FoR A MECHANICS DELIGHT (a! Oe Aw JIMINY | GoT' A WHOLE LOT Cuimaxes {nS NN I ) ) > hy RA ort oe 7, 'W t al ERAT ig? L0H ~~ OH, MAN | MA ry oH BILL! Just a MINUTE --- | goT SOMETHING ouT Here | waNT WELL ANDREW You'VE GOT A SWELL LITTLE HOME - * - FINE LAC Y'HAVE To WEEP THINGS LOCKED UP RY THANG Coma VENT N + N JUST WANTED Te Stow U THis oud c Y Te J He! To THAT CUPBOARD BUT JHE vey 1s LOST KEY To HIS office A way HIS GARAXE, WaY His AR--- KEY Th 'Mis House, THAT ROOM AND A Another Two-Year Term. i George Roberts, aged eighteen. a other term) on several other comic found, while he kept gunrd outside Y-- Eo Nm IAN gta Even when your wife is looking In another direction it is well to re member that she has her aye on you ; What was nature thinking of when she gave a girl legs that are shaved Ke a pair of ice tongs? © Oh, swiftly spread that forest fire | And many homes it burned, * And from that little fishing trip That man has ne'er returned. tions for receiving. Prisoner gave in- | Much of the booty, ing to formation to the police concerning a} Roberts, was taken to a house on Rumber of housebreakings which he ! Adelaide street west, the tenant of were carried out by one. | which, Hugh McEvoy, is now awalt- Atkins, who cannot be ing tria] for receiving 4 Johannesburg, South Africa, is sink- lng a shaft 7,000 feet deep in expec- tation of opening a tremendously I rich layer of Certificates sold during the week ended June 18th was 824,723, bring- ing the total to that date up to 464, 329,255. DOW serving two years in penitenti- ary for receiving, was given another two years by Judge Widdifield, To- alleges Tonto (to rua concurrently with the | Thomas metal,