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Storing Vejfotables the Itight Way. | There arc three kinds of storage in] general use for root (Tops: 1, special- ly built cellars; 2, cellars under resi- dences; 3, field storages. Where the total amount is likely to average moru than 100 or 200 bushels annually, the specially built cellar is recommended. For a smaller amoun, the uverat'e house cellar will answer. Field storage is recommended only for special conditions nnd where neith- er of the other methods is available, j Cellar under residence: In modern I houses where part of the cellar has been specially built for storing vege- tables, results are satisfactory. How- ever, some farmhouse cellars are not adapted to this purpose. Some have no drainage and water accumulates, often to considerable depth. Quite a few have no ventilation other than the windows; as a result the air be- comes stagnant, decay organisms be- come niinierous, the temperature is unequal and variable, and conditions in general are more or less unsanitary. If the cellar contains a furnace the air is sure to become too dry during the colder months. A heavy shrink- age of the vegetables results, with a consequent loss in quality. Where part of such a cellar can be partition- ed off and fixed up like a specially built one, results are quite as satis- factory. I Field Storage: This consists for the ^ most part of deep pits dug in the ' ground, lined with straw on which vegetables are piled. Over the top is put more straw and then a light covering of earth. As the season ad- vances more coverings are added until ; there is sufficient protection from the ', coldest weather. Such pits must be placed in a light soil where the drain- ! age is good, and ventilation should be ' provided where the quantity stored amounts to more than ten or fifteen bushels. Cold-frames an<V hotbed pits > may be used in this way. j Such field storage can be used for vegetables like potatoes, beets, car- 1 rots, etc., that will keep until sprin'T. I They are not suitable for large quan- 1 - titles where the pits must be opened j during the colder weather. ' Specially built cellar: Specially ] built .storage cellars for fruits and i vegetables are best built wholly or at j least partly underground. Fruits, po- ! tatoes and other root crops are kept | best at a temperature of 40 deg. F.;i the normal temperature of the ground i is approximately GO deg. F., which .is too high for ideal storage condi-; tions. Consequently, a cellar or cave.j even though wholly underground, with | no rooling system is generally too] warm. An air-cooled cellar is equipped with ; ventilators at the top where the warm air will pass out; these ventilators j are equipped with dampers which can be opened or closed as conditions war- rant. Cold-air .intakes open into the cel- lar from the sifle walls just above the floor Tines. These intakes can be made of six-inch sewer pipe joined one above the other just outside or in the wall. A damper is attached at the top so that the amount of air coming in can be regulated. To secure the best circulation there should be false floors and walls made of 2 X 4 joists and studs covere<l with 1x4 boards nailed one inch apart. These will let cool air pass underneath and on all sides of the contents, thus cooling the stored vegetables. During the fall months when crops arc stored, the night temperature drops near or below the freezing point. If the cellar is opened up dur- ing the cool nights, cold air will come through the cold-air intakes, and the "iViirm air passes out through the ventilator. In this way the air can be changed many times during the course of a single night, thus thor- oughly cooling the cellar before morn- ing. Early in the morning the cellar should be closed and not opened until the weather will permit without again warming up the interior. In very severe weather the cold-air in- takes should lie closed. Vegetables should seldom be placed directly upon the floor of the cellar, an this prevents the proper circulation of air. False floors should be provided. These are raised two or three inches off the bottom and can be made of three or four-inch slats spaced one inch apart, placcif on pieces of 2x4. Upon these false floors the vegetables I are plaeeil in bins, racks or crates,] according to their particular need. I The size of the bins may be regu- lated according to the convenience and ; the spaco availal)le, but the depth should bo limited to three or fourj feet. The warmer the storage room j the less should be the depth of the' pil«. If the bulk is too large, heating! may result which will start new i growth or cause the vegetables to mold and shrivel. If the depth musti be greater than three or four feet, place slatted ventilation shafts up through the piles of vegetables. | Itarks: These generally consist of a series of slatted shelves built into one aide of the storage room. They are fi>r such vegetables as cabbage, jquash or onions, which can be stored only- in small quantities and require Setter circulation of air. Such racks! tr* usually ubuut thrca feet square ;uid placed in tiers from six to twelve in'lies above each other. If they are] made to pull out like a drawer thcyj will be much more convenient. j Crates: Many packages such as bar- rels, vegetable boxes and slatted bushel boxes are successfully used. The small sized provides for sufficient ventilation and they may be tiered, up to any convenient height. The, flatted crate is more desirable than the other kinds. Storage for UifTerent Crops. Beets: The best size for table beets which are to be stored varies from two to three inches in diameter. The tops are twisted off by hand, the beets are dried in the air and immediately stored. If the leaves are cut off the .stems should lie left a half inch or more long, as there will be less evap- oration and they will cook better. Small quantities can be kept in sand where they should keep fresh until May. Cabbage can be stored in two ways. Where the heads are solid and well matured, remove the roots and most of the outer leaves. Place the heads on racks or two or three deep in bins. Ventilation should be ample and the room kept as cool as possible. If the temperature runs much a!)ovc 40 deg. F., decay will begin. Split heads or those showing signs of rot should not be stored. The second method is to pull up the cabbabe, roots and all, and place the heads up.^ide down in a regular order in the field. Place the heads close together in long rows, usually two or three wide with a second row resting on top in the interspaces. Throw a light covering of five or six inches of earth over them, leaving just the roots exposed. Let the cabliage re- main untouched until the ground freezes. It should be taken out in November, the heads removed, and stored in the cellar as described above. Carrots: Large quantities shoubl be handled the same as bsets. Small lots are best kept in moist sand. Onions: These should be pulled and left in the sun to dry. Twist the tops off, place the onions in slatted crates and store where they can get plenty of air. They need a fairly low temper- ature but less mci'sturc than the root crops. Where the temperature is above TjO deg. F., the onions will soften or start to grow. Parsnips: Dig in the late fall and] store like beets or carrots. Small] quantities are best stored in moist i sand as they remain fresher. They; may also be left in the ground over] winter nnd dug in the early spring] before growth starts. Freezing in the ground does no harm and is claimed by some to improve the quality. Potatoes': This is on*; of the easiest crops to store. Quantities up to 200 or ;!00 bushels can be easily kept in a farm storage cellar. Place them in bins from four to six feet deep and of any convenient length. Shut out light to prevent exccssjvo sprouting in the spring. Handle tubers with care when digging so as not to bruise them, and throw out all that show signs of rot. Potatoes freeze at about 28 deg. F., but it is best to keep the temperature aliove 32 deg. F. Pumpkins: These should be removed from the vines when ripe; leave the stems on. Store in a warm room where the air \i dry. An attic, a abed or a loft in the barn where they will not freeze will do. They may bo jilaced in the racks with the other vegetables when it is not intended to keep them longer than the holidays. They should be examined frequently and those that show any signs of rot removed. Tomalqps: It is often possible to prolong the season of ripe tomatoes until Christmas, if proper storage precautions arc taken. The vines are very sensitive to frost and should not be allowed to suffer a heavy freeze. The temperature should be watched and the vinos pulled just preceding the first killing frost. Ilftng the vinos by the roots to the ceiling of tho stor- age cellar, or in any convenient place where thoy will not get too cold. The tomatoes will gradually ripen. Turnips: Treat the .same as beets. GASOLI^t 4g. per GALLON YOUR MOTOR FUEL PROBLEM IS SOLVED and every trace of Carbon removed by MIRACLE MOTOR GAS Osui«ir« Owners' Acctaiory Btoraa In each town or vIlIaKH g\v^i\ ax- cIuMlVti HuXe.. So write at once I'or full ii.'U'tlculars unci KatlBfy yuiir- rn-lf thut .MliacW Molur Obs 1h pi'ovln;; a veritable cold mine for excluslvft aKcMts. The mtcntldo jraflollne Intenslfler. vl(toil7,er and de-i:itrli<ihlzf-r now on Kule at flrst-clii..'<H Kurafr^x and Hcc«8B(iry Hlor»». 100 Kullons of fujiolltiu at maj'ket price plus 100 Uracil* Motor Oaa Tablats at p«-r hundred e>|ualH 133 gallons of Kanolln i. MunuV back If not Hatia- Send SI. 26 for 100 Tablets, line DO. and If not absolutely as repre- sented return the remulnluB GO and we will send >uu J1.26 by tlrst mall. Free Literature tvialled on Request. J1.2 fled. CANADA AUTO ACCESSORY CO. Exclusive Dlstrtbutora 28 QUEEN ST. EAST TORONTO Send Yonr Boy to Agricultural College. To Win on a Farm Requires a Mental as Well as a Physical Education. * Sneezing Hud Omeii. Sneezing, from remote times, has been held ominous. Our forofatheis went to l>ed again if they sneezed while putting on their shoos. A snee/.e to the right was deemed lucky; to tho left of evil" portent. TJp sneeze nc«r a burial place was unlucky. Tradition has it that at first sneezing was a fatal sign, every human being stieezed but onc«, nnd then died, but Jacob petitioned tho I'reator to remove the sneezing ban, and succeeiled. Thence arose the once universal custom of saluting a sneezer with "Crod blase you," or "May you live long." In an old book, "The Co<ie of Conduct," it is diroctetl that "if his lordship sneez- es ye art not to bawl out, "God bk\<w you,' but bow to him handsomely." All over the WDrUl the sneeze wa* recognized. Whole nations wore tmder orders to make cxclamatlotvs when tiheir king snoesod. Sneezing woa be- lieved to be a sure cure for coughe, and was also look«d upon ae • sign of sunity. Probably you can mention a dozen' or more of the older generation of| farmers who have never seen an agri-' cultural college and yet are success-] ful fanners. They have succeeded without special training. But if you| consider carefully, perhaps you will ' find that they made needless blunders and experiments, costing them both[ time and money, before they found, the right way. These men might have been even more successful if they had had thei advantages of special training. They[ have probably <lone the very best thatj they could with their limited knowd- edgo, but undoubtedly they, them-' selves, are the strongest advocates of the agricultural colleges. Besides these men who have suc- ceeded without special training you probably know of a much larger num- ber of untrained farmers who failed â€" undoubtedly in the majority of cases because they lacked fundamen- tal knowledge. If, then, a lack of knowledge is a great handicap to successful farming, the next question is: Will the agri- cultural Colleges supply this knowl- edge? If tho boy will do his part the college education will not only supply the fundamental knowledge but what is still better, will also teach him the proper application. It is impossible to do any farm work intelligently without employing some scientific facts. It takes scien- tific knowledge to feed hogs â€" if you do it intelligently. Many farmers use scientific principles in their work every day and never know that they do or, in some cases, why they do it. You believe in milk testing, don't you? And in soil analysis? In fer- tilizing? In ventilation? In sanita- tion? In veterinary sei-vices when needed ? These are a very few of the every-day tilings which are based upon chemistry. You must believe in an intimate knowledge of plants â€" corn, wheat, oats, etc.â€" if you are a farmer. And also in a knowledge of animal life. Biology, the science of life, tells about these things. •And so with the rest of the sciences studied in college. Tho agricultural Colleges show how to apply the truths drawn from the sciences and hitch them up with up- to-date methods and the latest appar- atus. Dairying, animal huslkandry, farm mechanics, buttormaking and all the rest of the courses are based upon science. These courses are not merely related to agricultureâ€" they are a part of it. Your hoy at an agricultural college learns the be»t wayâ€" the most efficient way â€" to do these things. He does his experimenting at the college - -not on tho farm where experiments are expensive. He does it under ex- pert supervision enabling him to do it correctly and to draw definite con- clusions from his work. Ho learns exactly why he does certain things to got certain results. The agrlculturil colleges are as a rule well equipped. A good plan would !>• for you to v.lslt your provin- cial agricultural college and sec th* excellent equipment. Model horse and dairy barns, model hog buildings,' blooded animals, the latest apparatus; in use in all linesâ€" all these will con-| vince you that your boy will hive the advantages of a very practical edu- cation. So f.-'r I hftve mentioned only utili- tarian reasons for sending the boy toi college, but there are many other ' reasons for doing so. The agricul- tural^jjOTleges teach other subjects be- s'ui^ those directly concerned with' enabling one to make the farm earn "A Good Living and 10 Per Cent.'*: If one sliould go to college and study only those subjects concerned with' earning a living it would be like aj person sitting down to a table laden with a bounteous dinner and eating I only sufficient to su.<tain life. A per-, son's general culture should receive some attention. A study of history! and literature, and possibly one for-j eign language, is wonderfully worth : while. Right here I'd like to add some, more subjects like economies, soci- ' psychology, etc., if I had space; nitely their value to if he comes homo and ', he's studying some of object â€" they're all right' y. ..Avhen your boy graduates from an agricultural college what results have, you a right to expect of him? First j of all a college-trained farmer is ani intelligent, scientific farmer using tho most up-to-di^te methods and ac- quainted with the best apparatus of his occupation. And from this it fol- lows that he is able to make a fin- ancial success of his farm. Second, he is able to make the most of himself in his life-work â€" he fills his job about 100 ptr cent, efficiently. 'Third, he has ths ability to appreciate and enjoy fnrni lifeâ€" tho ability to bo happy in his worn. Fourth, he is a well-edu-i cated citizen, and therefore a good; citizifn who can think for himself. 1 T "hear some one say: "Well, that' sounds all right, but right over two' and a half miles north of here is So-j and-So who went to college â€" and looki at his farm. If that'.s how they train, 'em I don't wnivt my boy to go to college." The answer is that you can find failures in every profession- lawyers, doctors, deirtista, etc.; but for every failure of a collego-traine<l man fifty successful ones can be nam- ed. The failure is the exceptional cB.scâ€" 'the successful man is the rule. Colleges are not maintained to train men to be failures. If a comparison of college-trainod farmers is made with non-collegc-trained farmers under similar conditions, then there is some basis for such a stiitement. But if you will make such a compari- son vou'll scarcely have an objoetion to college.â€" C. H. S. A farmer to bo a real success muat believe in farming as one of the be»t callings in the wArld. Soil may not tWnk, but it is quick to respond to the tr©atm*nt We (rlv* it, no matter whether good o* bad. INTERNATTONAL LESSON SEI'TE.MBER 28. Je.sus Our Saviour and King â€" Review. Matt. 21: 1-9, 15, Ifj. Golden Text, Matt. 21: 9. The first lesson for the quarter now ending gave us its central and pre- vailing theme: The Church, Its Life and Work. The review may dwell upon this theme, and the tiuestions raised may be of the nature and mean- ing of the Church, its membership, its sacraments, its helpful and inspiring fellowship, its private and public wor- ship, its work of winning souls and spreading the Gospel throughout the world, its interest in every good word and work and especially in movements for social betterment, its ideals and laws, its hope of'the life that is be- yond, and its guide-book of faith, the Holy Scriptures. , It is well that we should seek to gain a true conception of what the , Church is. We must avoid the two i extremes as often met with in these; days, the one of Identifying the Church with some special form or organization or institution, and the â-  other of disregarding or making I'ght j of all forms and all organization. The ; simple, primary fact is that the asso-j ciation, or fellowship, or companion- 1 ship and co-operation, of those who believe in and follow Jesus Christ â-  makes His Church. Where two orj three are gathered in His name He is '. present in their midst, and that is all j that is essential. In the time of the apostles and the first preachinq; of the Gospel we read of "the brethren" (Acts 1: 1.5), of them that received the apostles' word and continue-J in their teaching and fellowship (.A.cts : 2: 41, 42), of them that believed and' were together and had a!! things com-' mon (.\cts 2: 43, 44), of the apostles' j "own company" (.Vets 4: 2,'5), who i were "of one heart and soul" (.-^ctsi 4: 3S), and of the increasing number' of disciple^ {.\cts 6: 7), who wherever^ they went abroad preached th*? Gospel: and formed communities of those who) believed (.-Vets 8: 4), which co;nmiini-| ties were at once called churches, or,! as a whole, tho' Church (Act.s 9: 31 1 and 13: 1). So it has been t'nrT.ijrh all, the centuries and in every land, ^incei those days. They who believe in and follow Jesus come together that they may help each other and mr.y further extend His gospel. Baptism became the sign of formal entrance to the Christian community, and the Lord's Supper the symbol and formal recognition of its fellowship. In its meetings men talked and prayed together, read the Holy Scriptures, to ' which were now added the Gospel nar- 1 ratives and letters of counsel and in^ struction from the apostolic leaders, sang hymns of praise and listened to; words of instruction or exhortation. [ In such meetings were planned the first ' great missionary enterprises, under, the inspiring guidance of the Holy, Spirit (see Acts 13: 1-3), and to them j were welconiei! the returning mission-: arics, who "rehearsed all things that | God had done with them." | The Church speedily found, as it ; still finds, its distinctive work to do. I It provided food for the hungry and clothing for the poor in daily minis- ' tration (Acts. G: 1 and "9: 36-30); it; proclaimed the gospel of God's love in Christ and bore witness to His resurrection. The missionaries of' the Gospel went abroad to many lands, i founding churches, teaching in schools,' rebuking crime and superstition, and ^ idolatry, endeavoring to ^*stablish clean living and pure morals and right and just relations between all cl.nsses. Their work was mighty in the over- throwing of ancient strongholds of, error, but in the highest sense con-! structive in that it aimed to build i and to sanctify the life of the homo and of the state. Above flll, the Church with Its greai , evangel led men to faith in God and gave them hope for the future. The common things of life wet^ glorified in its teachings and given a signifi- ! c.ince of immortality. Men were en- nbled to see life in its relation to eternity. The gospel of tho Church demanded tho nwking the most of this ; life in the light of that which fs to' come. It brixaden^d human sympath- ies and broke down ancieikt harriers or race and creed and color, establish- ing a real brotherhood. It put master' and slave, rich and poor, high and low. i great and small upon an equality in the sight of God, as brothers beloved (Philemon 10). It pointed to the con- summation of human relations in a ' holy citizenship, a "hou.si>hold of God"i (Eph. 2: 19-22), which is the Church's ideal in all ages. } The Churili has the best things on its program. Tho League of Nations was planned by it centuries ago. It : .â- vtands for justice to all. Its sym- ' pathies are with the poor ami with all who suffer. The Church cares for the ; souls of all. Can any one of us afford to remain outside its fellowship and it« acttvitieaT ^V, % INTEREsV PAYABLE HALF VEARLY lllowed on monej left with us foi from thr«e to ten years. Write for Booklet. The Great West Permanent LiMUi Company. Toronto Offlca 20 King St. V/»»t ' â-  -> STOJ^H WINDOWS &DOOBS ^i- •A';.>35F^i-,:'l ^ opening.. FiOeJ aa^v. :^>;.\ v v r . < ^ wiihglM.. SJc <i<^ 'i lively ruaractecd. '^ ,V.'rr- for Price LiK [' ). Cut down fu=l billi. Jnatire wiciei c-';aJort. I Tho HALLIDAV COMPANY, Limitod S'/o/rss Not a Soldier. Here I stand in the early fall, straight and stately and fine and talU' I'm quite a riddle, as you will see, for, though I sitand so fair and free, I cannot move a single peg â€" because, alas! I've just one leg. I must have been to war, you say? I wasn't in it, though I helped to win it. (You see, our family's born this way.) But I'll confess, now, â€" since you guess,â€" that they called me a kernel one fine day, My uniform's the richest green, all trimmed with silk of golden sheen; and there's a tassel on my hat. But I'm not a soldier, for all that. One ot my habits odd appears: each year, for, half the summer, whether it's cool or hot or rainy weather, I wear green mufflers on my ears. My trusty blade* are full in view; my pistils, too. Doe^ that puzzle you ? But still I'm not a soldier true. I have some powder, but it's gold, and very precious, I am told. In fact, if really helps to make the bread the cooks and bakers bake. Yet, though my heart is true and right, I never wished to g^o and fight. Another funny thing I've found: just now I'm standing in the ground; bilt some bright day, in some strange way, I shall be ground myself, they say. And queerer still another thing: my family and I are woa-th a small-siziyi fortune in the earth; often a thousand dollars will be offered for us, cash, and still, sooner or later, mark my Avords, I shall be had for just one mill! What am I? September is a good time to look around for new blood. .A.n extra mala or a few yearling hens gurchascd mfvi can be secured at a better price thpn later on. New stock may be the moans of preventing troubles that are sure to follow too close breeding. - The arrangement of proper wi.nter quarters is \vK>rth considering. Step-i must be taken that will mean comfort. It must be borne in mind that over- crowded flocks are not comfortable. Advantage should be taken of iha fine woathvr in making repairs, put- ting on new roofs and cleaning up the premises. No time should be losi in getting ready for winter, which will soon be here, and which may he a severe one. The poultryman who pre- pares for the worst is the one who is never caught napping. The present generation of poultry- men does not seem to believe in wliite- washed walla in the hennery. I do. Whitewash, especially when some good disinfectant (such aj9 a coal-tar product) is mixed with it, not only gives the premises a cheerful appsjar- anco, but is a N'^uable vermicide and a germ killer. It is impossible to be, too clean. One of the fine things s young farmer and his wiife did last winter w«wi to send a man and woman tl.^y loved a big h«iA and ^ '>ioe ittr^ of homo-ciired b«con. How good it tast- ed to thoflo folks who hod i)ono and wer? jiiftt hunj;erlr|: for a bit! And wW tn«y wMo Mck to the young folki oft tt»e fai-m ta*t«kl sweeter than the Iwoon ahd ham tvtr posstbly could. The Sliding Tumbler. Tho following trick is sure to mys- tify people until it is explained; then, like many another, it becomes ex- tremely simple. The apparatus con- sists of a gliasis tumbler, a bit ,of candle and a pane of glass or a slab j of marble. Those are shftwn to th« company, the tumbler is inverted on, the glass or marble, and anyone pres-' ent ia invited to set th« tumbler in' mction with no other means than tne flame of the candle. It seems impossible; but thisMs tho way to do it: First, the glass or mar- bb) should be slightly inclined by placing a small object underneiith ona edge. While the attention of the com- pany is distracted from what you are do^ng, moipten the rim of the tumbler with oil, if po.'sible, although water will do almost as well. Now light the candle and place the flame close to \ho side of tho tumblci-. The tumbler will soon begin to move down the Inclined plane and will fall off unless you stop it. ! The movcm<nt is caused b\ tlie fact that the air within the tumbler cji-\ panda when it is w.arn''.cd by th»j candle. Tho film of oil or water be-l tween the rim and the sheet of gla^I prevents the heated air ivom ajcaping,' and the expaiu'bn of the air raises the tumbler so tbat its edge« rest vcpyi lightly on the glass surface. Th»| lessened friction allows the tumbler to slide. I • e â- â-º) Luck always lags; labor runs for- ward. Luck lios abed and'w(sh»ts labor swings the hammer at fix o'clock in lh« mornin"'. • i \